Posted by trktos on 19-March-2011
Sick house here … luckily, not too bad though and already getting better by day 2 of sniffling … still, though, I wanted something hot and soupy, so I made a pot of tomato cream soup today. Turned out pretty good, though I will make some adjustments next time.
- 1 small onion, sliced
- 3-4 cloves garlic, diced
- handful of sun-dried tomatoes
- olive oil
- 28 ounce can of crushed tomatoes (mine had basil)
- about 1 1/2 cup pizza sauce
- dash soy sauce
- 3 cups water
- 2 vegetable broth cubes
- 1/4 cup vegan margarine
- scant 1/4 tub of tofutti cream cheese
- 1 cup unsweetened mimic cream
- Sautee onion, garlic and dried tomatoes in some olive oil.
- Put canned tomatoes, pizza sauce, soy sauce, water, vegetable cubes and margarine in a stock pot. Add cooked onion, garlic and tomatoes.
- Heat to a boil and allow to simmer for about 20 minutes.
- Turn off heat, blend with an immersion blender.
- Add cream and cream cheese, continue to blend until smooth.
- Serve hot.
- Next time, I will decrease the mimic cream … mimic cream has a flavor that I don’t really like and 1 cup is too much, in this recipe. I’ll probably go for 1/3 cup and make up the difference with broth.
- I will probably decrease the cream cheese a bit, too.
- I may add some cooked potato for thickener, and experiment with adding a sort of roux, as many recipes online call for flour.
- With a few tweaks, this could definitely become a go-to meal for sick soup. And no chickens have to die.
Posted in 0: Recipes, easy, soup, tomatoes | Comments Off on Vegan Tomato Cream Soup
Posted by trktos on 13-March-2011
Wanted something different for breakfast this morning … was planning on waffles but our waffle maker is having some issues, so I veganized this recipe instead (with some ideas from this one, too) … turned out pretty well, though the top was a little too crunchy for quick bread – crumbled a bit, when cut – but, as is, would be perfect for muffins.
- 1 cup water
- 1/4 cup frozen orange juice concentrate
- 1/4 cup vegan margarine, softened (oil would probably work fine, too … this was supposed to be 3/4 cup but I messed up. glad I did!)
- 1/2 cup mimic cream
- 1 “egg” – 2 tbsp ground flax seed, 1/2 tbsp ener-g, 4 tbsp water, 1/2 tbsp oil, 1 tbsp soy lecithin granules (is it obvious I couldn’t decide what egg replacer to use?)
- 1 1/4 cup brown sugar (brown sugar is a pain to measure so I just used 260 grams)
- 1 tsp vanilla
- 1 cup whole oats
- 1 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 2/3 cup vegan chocolate chips
- 3/4 cup walnuts, chopped
- Mix ingredients for “egg” in a small bowl.
- In another bowl, microwave water, orange juice and mimic cream (my “cream” was frozen, too).
- Add vanilla and oats to water/oj mixture.
- Mix softened margarine and brown sugar. Add to oat mix.
- In another bowl, mix remaining dry ingredients.
- Preheat oven to 350 degrees. Grease and parchment 2 8″ x4″ loaf pans.
- Fold thickened egg mixture into wet mixture.
- Combine wet and dry ingredients.
- Spoon into prepared pans and bake 50-60 minutes.
- Next time, I’ll add some orange zest, for a stronger orange flavor.
Posted in 0: Recipes, desserts, quick bread | Comments Off on Oatmeal Walnut Chocolate Chip Quick Bread
Posted by trktos on 12-March-2011
We’re going to a new vegan restaurant tonight but finished off all our leftovers last night for dinner, so I found myself in the rare situation of needing to actually cook lunch today.
I had organic sweet potatoes that needed to be cooked so we fixed some enchiladas with those and black beans – spicy, delicious and filling. And we have enough for lunch tomorrow!
(Halved and based on this recipe.)
- 2 very large sweet potatoes
- maybe 1 1/2 cans worth of black beans (if using canned, try 1 can and see if that’s enough)
- 2 tsp curry powder
- 1/2 tsp cumin
- 2 tsp lemon juice
- black pepper
- dash soy sauce
- 3 cloves garlic, minced
- 6 very large flour tortillas (corn would be better but we were in a rush at the store, to catch the next bus home and I picked up the first vegan ones I saw … if you try corn, see original recipe for instructions.)
- 1 recipe green chili sauce (recipe follows)
- 1 block Follow Your Heart Monterey Jack vegan cheese
- Peel, cube and steam sweet potatoes until they’re soft.
- Mix spices, lemon juice, soy and garlic with potatoes.
- Fold in beans.
- Line a baking dish with some chili sauce.
- Make enchiladas, and place in dish.
- Cover with more chili sauce and top with shredded ‘cheese’.
- Bake in a pre-heated-to-350 degree oven for 30 minutes.
- Serve with additional sauce.
Green Chili Sauce
(halved, based on this recipe.)
- 8 ounces canned hot green chilies
- 2 ounces canned jalapeño peppers
- 2 cloves garlic
- 1 bunch green onions
- 1 cup water
- 1 vegetable cube
- 1 tbsp corn starch, mixed with a bit of water
- Combine all ingredients except the cornstarch.
- Bring to a boil.
- Optional – Turn off heat and mix with an immersion blender.
- Return to a boil, adding cornstarch to thicken.
Posted in 0: Recipes, beans, black beans, grains, starches, main dish, spicy | Comments Off on Sweet Potato Black Bean Enchiladas with Green Chili Sauce
Posted by trktos on 8-March-2011
This past weekend, we made pizza. I wanted to try a new “meat” recipe for topping as the last crumbles I made for pizza didn’t have enough flavor. So I combined this recipe with this one and made some “pepperoni” … I thought the flavor and spiciness of these sausages increased, over a couple of days — pizza leftovers are the best! — so if I make this again, I may try to make it ahead a few days. While spicy and flavorful, it sort of lacked a bit of the classic pepperoni flavor … I’m not quite sure what to do, to improve that. But even as is, this will likely become my go-to pizza “meat”.
- 2 1/2 cups vital wheat gluten
- 1/2 cup nutritional yeast
- 4 tsp black pepper
- 1 tbsp paprika
- 2 tsp smoked paprika
- 2 tsp salt
- 2 tsp crushed fennel seeds
- 1 tsp crushed anise seeds
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dry mustard
- 1 tsp black mustard seeds
- 1 tsp ground cumin
- 1/2 tsp red pepper flakes
- 2 tsp smoke
- 1 tsp marmite
- 4 tbsp ketchup
- 2 tbsp nut butter
- 2 tbsp oil
- Combine dry ingredients.
- Combine wet ingredients, add to dry and mix until combined.
- Form into two logs and wrap in foil.
- Bake in preheated to 325 degree oven for 45 minutes.
- Turn and continue to bake for 30 more minutes.
Posted in 0: Recipes, meat subs, seitan, spicy | Comments Off on Seitan Pepperoni