Avocado Quick Bread

Ingredients:

• 250 g all-purpose flour (2 cups)
• 270 g sugar (1 1/3 cups)
• 1/2 tsp each cinnamon, nutmeg, allspice, salt
• 1 1/2 tsp baking soda
• 1 tsp baking powder
• 1 tbsp gypsum (optional, calcium supplement)
• 1/2 cup toasted walnut pieces
• 1/2 cup vegan chocolate chips
• 112 g Earth Balance (1/2 cup), room temperature
• buttermilk: 1/3 cup soymilk + 1 tsp lemon juice
• 1 tsp vanilla
• 55 g (1/2 4. oz tub) applesauce
• 1 tbsp ener-g, prepare with 2 tbsp water
• 295 g avocado (2 large avocados)

Instructions:

1. Preheat oven to 350 degrees. Grease and parchment a 9*5 loaf pan.
2. Mix dry ingredients together. Add chips and nuts.
3. Cream ‘butter and sugar.
4. Peel and dice avocados.
5. Combine butter mixture and avocados in a food processor until smooth.
6. Add buttermilk and vanilla and pulse to combine.
7. Prepare ener-g.
8. Make a well in dry ingredients. Add avocado mix and ener-g.
9. Fold gently to combine wet and dry ingredients.
10. Bake for 60-70 minutes. Cool in pan for 10 minutes.

Notes:

• Combination of this recipe and my pumpkin quick bread recipe.
• This may have been better with dried fruit, instead of the chocolate chips.
• The top was also a little crunchier than I would’ve liked – would be nice with a cashew butter cream, though. Next time, I may decrease the baking powder (think I’ve read that too much can cause crunchy crust??)
  

Seitan BBQ Riblets

Ingredients:

• 2 cups vital wheat gluten
• 4 tsp paprika
• 4 tbsp nutritional yeast
• 4 tsp onion powder
• 2 tsp garlic powder
• 1 1/2  cups water
• 4 tbsp tahini or other nut butter
• 2 tsp Liquid Smoke
• 2 tbsp soy sauce
• 2 cups of your favorite BBQ sauce – we use this one (1 recipe).

Instructions:

1. Preheat oven to 350 degrees.
2. Grease and parchment a 9 * 13 casserole dish.
3. Combine all ingredients together. Mix and knead until combined.
4. Spread dough in a 9 * 13 casserole pan.
5. Cut into 8 horizontal pieces and then into 16 by making a long cut down the middle.
6. Bake for 25 minutes.
7. Remove from oven, flip and add 1/2 the sauce.
8. Return to oven, increasing temperature to 400 degrees.
9. Cook for 10 more minutes.
10. Remove, flip, add remaining sauce.
11. Cook for a second 10 minutes.

Notes:

• riblets doubled from this recipe. cooking technique from this recipe.

Raw riblets.

After 25 minutes in oven. (by Evin)

Flipping. (by Evin)

Adding sauce. (by Evin)

Plated with veggies and rice.

Eastern NC BBQ Sauce

Ingredients:

• 1/2 cup soy sauce
• 1 cup vegetable broth (1 cup water + 1 Rapunzel cube)
• 4 tbsp apple cider vinegar
• 3 tbsp sugar
• 2 tsp dried onion flakes or 1 tsp onion powder
• 2 tbsp Dijon mustard
• 2 tsp roasted garlic bits or 1 tsp garlic powder
• 1 tsp red paprika powder
• 1/2 tsp each: dried thyme, dried oregano, red pepper flakes
• 1 tsp liquid smoke
• 1 tbsp olive oil

Instructions:

1. Mix all ingredients together.
2. Heat gently in sauce pan to dissolve sugar and vegetable cube.

Notes:

• Adapted from this recipe.

Eggplant and Barley Stew

Ingredients:

• 2 American eggplants, diced, salted, rinsed, squeezed and rinsed again (whew!)
• 2 onions, sliced
• 3 carrots, diced
• 4+ cloves garlic, minced
• approx. 6 sun-dried tomatoes, chopped
• 1/2 cup dry pearled barley
• 2/3 cup dried lentils
• approx. 6 white mushrooms, diced
• 14.5 oz can diced tomatoes
• approx. 1 oz dry soy curls, reconstituted, heated with some oil, soy sauce, garlic and onion powder (could use more, this is just the amount I had as left-overs) (optional)

Instructions:

• Soak barely and lentils for a couple of hours to reduce cooking time.
• Rinse and place barley and lentils in stock pot, barely cover with water and cook on medium-high until done (keep a watch on the water level). Turn off heat.
• Strir/steam fry onions, carrots, garlic, sun-dried tomatoes in a generous amount of olive oil (I used a generous amount of oil in this recipe as it was originally going to be a curry … I then realized I didn’t have any coconut milk).
• Add mushrooms and continue to cook until veggies are done. Add veggies to stock-pot with lentils and barely.
• Stir-fry eggplant in some olive oil until done. Add to stock pot.
• Add canned tomatoes to stock pot.
• Add warmed soy curls (along with their oil and soy sauce) to stock pot. (if using)
• Turn stock pot back on, to medium-high heat. Add a little water as needed. Allow all the ingredients to cook together for a few minutes (watching that barely – it sticks!!).
  

Notes:

• I cooked all the veggies separately to reduce the amount of water I’d need, if I threw everything into a pot at once.
  
• Serve with pasta.

Mustard Parsley Seitan

Ingredients:

• 3 cups vital wheat gluten
• 1/2 cup nutritional yeast
• 1 tsp salt
• 5 tsp dry mustard
• 4 tsp dried parsley
• 4 tbsp oil
• 1/2 cup lemon juice
• 4 tbsp prepared mustard
• dash pepper
• approx 1 cup water
• 1 tbsp Better Than Bouillon No Chicken
• dash each soy sauce, Worcestershire sauce
• approx 1/2 tsp each garlic, onion powders

Instructions:

1. Preheat oven to 325 degrees.
2. Mix to combine ingredients.
3. Shape into log, roll up in aluminium foil, twist ends.
4. Bake 90 minutes.

Notes:

• Modified from this recipe.
• This recipe needs a little work but has good potential. Next time, I will add some sweetener because it was a little too sour (but, good, with ketchup!) … I will also add more water, maybe a little less mustard and more chick’n, more soy sauce, a little A1? I’d also like to try a different cooking method, maybe making small nuggets and frying?