rants & recipes

Archive for February, 2009

Avocado Quick Bread

Posted by trktos on 28-February-2009

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??)
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Seitan BBQ Riblets

Posted by trktos on 21-February-2009

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.

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Eastern NC BBQ Sauce

Posted by trktos on 21-February-2009

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.

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Eggplant and Barley Stew

Posted by trktos on 21-February-2009

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.

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Mustard Parsley Seitan

Posted by trktos on 16-February-2009

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?

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