rants & recipes

Archive for January, 2009

Vegan Chick’n Salad

Posted by trktos on 28-January-2009

Nothing really in this recipe is set in stone, either ingredients or amounts. It’s so easy and tasty – make it often and adjust as you see fit.

Ingredient (suggestions):

  • Chick’n: any combination of chickpeas, tempeh or reconstituted TVP. The amounts in this recipe assume about a “14oz-can-of-chickpeas-worth” of chick’n
  • 1 1/2 tbsp vegan mayo
  • dash each red pepper, black pepper, chili powder and/or cumin, dry mustard, paprika
  • liberal sprinkle each kelp granules, celery seeds (or chopped celery, if you like raw celery)
  • hemp seeds and/or pumpkin seeds and/or vegan bacon bits
  • onion and garlic powder, to taste (if using TVP, I reconstitute onion flakes with it; if you like raw onions, they’d be good)
  • 5-6 drops spicy mustard
  • hemp and/or flax seed oil (a good squirt – this salad has a lot of flavor, so it’s a good place to ‘hide’ a little oil!)
  • 1/2 tsp lemon juice (or some pickle relish?)
  • 1 – 2 tbsp nutritional yeast
  • 1 tbsp toasted wheat germ (optional … I actually don’t know if I’ve ever used wheat germ but it would certainly be tasty and nutritious)
  • sprinkle of Indian black salt, if you have it (and haven’t used too much soy sauce) … in addition to tasting like eggs, Indian black salt (which, incidentally, is pink)  is *really* salty.
  • salt, to taste, if you didn’t use soy sauce or black salt


  1. If using chickpeas, mash them with a fork. If using tempeh, crumble and brown in a little oil and soy sauce. If using TVP, reconstitute with boiling water and your favorite boulion.
  2. Add rest of ingredients and mix together.
  3. Taste and adjust seasoning accordingly. Add more mayo, if needed, so salad holds together.
  4. Chill, if desired. Serve with crackers or bread. Nice with spinach.

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Vegan Gravy

Posted by trktos on 15-January-2009


  • 4 cloves garlic, minced
  • 1/2 onion, finely chopped
  • 1/4 cup oil
  • 6 mushrooms, diced
  • 1/4 cup Earth Balance
  • 1/2 cup  all-purpose flour
  • 1/4 tsp ground black pepper
  • 1/2 tsp sage (optional)
  • 1/2 tsp salt
  • 1 heaping tbsp nutritional yeast
  • 4 tbsp reduced sodium soy sauce
  • 2 cups water


  1. Sauté garlic and onions in oil for 5 minutes.
  2. Add mushrooms and cook for a few more minutes.
  3. Reduce heat and add Earth Balance.
  4. Once Earth Balance has melted, stir in dry ingredients to make a paste.
  5. Slowly whisk in water and soy sauce and increase heat.
  6. Cook, stirring constantly, until thickened.


  • Slightly adjusted from this recipe.

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Pecan Poppy Seed Muffins

Posted by trktos on 7-January-2009


  • 3 tbsp Earth Balance
  • 1/2 cup (110 grams) sugar
  • 1/2 cup (~120 grams) Tofutti Better Than Sour Cream
  • 1 ener-g (1.5 tbsp ener-g + 2 tbsp soymilk), prepared
  • 1/2 tsp orange extract
  • 2 tbsp poppy seeds
  • 1/4 cup chopped pecans
  • 1/2 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1 1/4 tsp baking powder
  • 1/8 tsp nutmeg


  1. Preheat oven to 375 degrees.
  2. Line 12-cup muffin pan with papers.
  3. Cream Earth Balance and sugar.
  4. Add sour cream, ener-g, orange extract to sugar/earth balance.
  5. Stir pecans and poppy seeds into wet mix.
  6. Combine dry ingredents.
  7. Fold wet and dry ingredients together, adding about 2 tbsp of water to thin batter if needed.
  8. Spoon into muffin papers.
  9. Bake 20-25 minutes or until muffins test done.


  • Halved and veganized from this recipe.

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