rants & recipes

Archive for August, 2009

White Mushroom Lasagna

Posted by trktos on 30-August-2009

This recipe is an adaptation of Ste Martin’s Mushroom Lasagna.

Ingredients:

  • ~ 12 cooked lasagna noodles (or fewer, see Notes)
  • 1 pound of mushrooms – I used 1 pound fresh cremini and about 1/4 cup of some mystery dried mushrooms
  • 1/2 cup Earth Balance
  • 1/2 cup nutritional yeast
  • 1/2 cup flour
  • 4 cups liquid – I used the water from rehydrating mushrooms, plus the liquid given off from cooking fresh mushrooms plus plain, unsweetened soymilk to equal 4 cups
  • 1 tbsp salt
  • 1 tsp fresh nutmeg
  • 1 tsp black pepper
  • 1 recipe tofu ricotta (optional – see notes)
  • 6-8 sun-dried tomatoes, chopped (optional)

Instructions:

  1. Preheat oven to 375 degrees.
  2. Sauté mushrooms in olive oil. Reserve liquid, set mushrooms aside.
  3. Melt Earth Balance in pan.
  4. Stir in flour and yeast.
  5. Slowly add 4 cups liquid, whisking to combine with flour/yeast/earth balance.
  6. Add pepper and nutmeg.
  7. Simmer sauce until slightly thickened.
  8. Pour a small amount of white sauce into a 9*13 pan. Layer with noodles and 1/4 of your sauce.
  9. Sprinkle on about 1/4 of tofu ricotta. Top with 1/4 of your mushrooms and tomatoes.
  10. Repeat – noodles, sauce, ricotta, mushrooms and tomatoes.
  11. Bake for 45 minutes.

Notes:

  • The original recipe doesn’t call for tofu ricotta, but we wanted this meal to be our “meat” as well as our “grain”. With the ricotta, I made a 4 layer lasagna. I could have used more than 1 pound of mushrooms but the amount of sauce seemed ok. Perhaps do 3 layers, if you leave out the tofu.
  • Tofu ricotta – mix together 14 oz. extra firm tofu, 1/2 cup nutritional yeast, 1/2 tsp garlic powder and 1 tbsp soy sauce.

Posted in 0: Recipes, grains, starches, lasagna, mushroom, pasta, vegetables | Comments Off on White Mushroom Lasagna

Mushroom Meatball Stroganoff

Posted by trktos on 28-August-2009

Ingredients:

  • 1 recipe Tempeh Meatballs
  • 8 oz mushrooms, sliced
  • 1 onion, chopped
  • 2 cloves garlic, diced
  • 4 tbsp Earth Balance
  • 3 tbsp flour
  • 1 tbsp tomato paste
  • 2-3 tbsp soy sauce
  • 2 tsp vegan Worcestershire sauce
  • 1 cup vegan sour cream
  • black pepper, to taste

Instructions:

  1. Cook onions, garlic and mushrooms in Earth Balance until onions and garlic are tender, about 5 minutes.
  2. Add flour and cook for a few minutes.
  3. Add water and cook until thickened.
  4. Turn down heat and stir in remaining ingredients. Stir until combined.

Notes:

Posted in 0: Recipes, dairy subs, meat subs, sour cream, tempeh | Comments Off on Mushroom Meatball Stroganoff

Apple Sage Seitan Sausage

Posted by trktos on 24-August-2009

Ingredients:

  • 1 1/2 cups vital wheat gluten
  • 1/4 cup nutritional yeast
  • 1/2 tsp salt
  • 1/4 tsp cloves
  • 1/4 tsp allspice
  • 2 1/2 tsp onion powder
  • 1 tsp ginger
  • 1 tbsp sage
  • 1/4 tsp red pepper
  • 1/4 tsp black pepper
  • 1/2 cup dried apples, chopped finely
  • 1/2 cup cold mashed potatoes
  • 2 tsp marmite
  • 3 tbsp olive oil (I used 1 tbsp OO, 2 tbsp canola)
  • 1/2 tsp liquid smoke
  • 2-3 cloves garlic, finely minced
  • 1 tbsp maple syrup
  • 1 tbsp soy sauce plus water to equal 2/3 cup

Instructions:

  1. Preheat oven to 325 degrees.
  2. Mix dry ingredients.
  3. Mix wet ingredients in separate bowl.
  4. Add wet to dry mix,  and knead until combined.
  5. Form into a log or logs – for this recipe, I made a single log, approx. 6″ long.
  6. Bake for 90 minutes or until done (good luck with that) … see recipe link below for steaming method. (I baked my single log for about 70 minutes, turned the oven off and let it remain inside for about 20-30 minutes.)

Notes:

  • Based on this recipe for ingredients, cooked with the “seitan o’ greatness” cooking method.
  • I am not a fan of the slightest hint of sweetness in sausage but like a moron, I added that tablespoon of  maple syrup anyway. I will most certainly leave it out next time. Maybe replace it with oil.
  • I may also experiment with some ground fennel in place of some of the sage.
  • Ok, so I just tried the Field Roast version of these and my thoughts for improving the recipe: less maple syrup (oh, already said that, didn’t I?) … maybe some spicy brown mustard … FR are so oily, so maybe I’ll add a little more oil. FR also has potatoes, but they aren’t mashed – they’re little gristle-like chunks, so maybe I won’t mash the potatoes as well next time. Or maybe I will because,  ewww, who wants little gristle-like chunks?!? Overall, the texture was really different … I think the store-bought texture was closer to texture I’ve gotten, before, when using Arrowhead Mills brand gluten for ribblets. I think with less sugar, more added-in texture and more oil, this recipe will do just fine and I don’t envision paying > $1/FR sausage again! (Actually, this recipe was good enough the first time, to preclude buying any more pricey FR sausages.)

Posted in 0: Recipes, meat subs, seitan | Comments Off on Apple Sage Seitan Sausage

Chocolate Chocolate Chip Gingerbread Cake

Posted by trktos on 11-August-2009

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 1/2 tsp baking soda
  • 1/4 cup dutch process cocoa powder
  • 1 tsp ground cinnamon
  • 1 tsp espresso powder
  • 2 1/2 tsp ground ginger
  • 1/4 tsp salt
  • 1/8 tsp allspice
  • 1/8 tsp pepper
  • large pinch of freshly grated nutmeg
  • 1/2 cup Earth Balance
  • 1/2 cup sugar
  • 1 ener-g, prepared
  • 1/3 cup robust molasses mixed with 2/3 cup Lyle’s Golden Syrup and then mixed with 1 cup hot water (note: I only had corn syrup so I made up the 2/3 cup golden syrup by using roughly 2:1 – corn syrup: molasses)
  • 1/2 cup vegan chocolate chips
  • 1 recipe Cardamom Cream Cheese Frosting, see notes

Instructions:

  • Pre-heat oven to 350 degrees.
  • Grease and parchment two loaf pans.
  • Mix dry ingredients.
  • Cream Earth Balance, sugar and prepared ener-g.
  • Alternately add fat and syrup mix to dry mix, stirring to combine.
  • Fold in chocolate chips.
  • Divide batter evenly between the two loaf pans.
  • Bake 45-50 minutes or until cake tests done.
  • Remove from oven, cool in pans 10 minutes.
  • Move cakes to racks and cut, horizontally, with thread.
  • Cool completely before frosting.

Notes:

  • Veganized from this recipe.
  • Frosting: 4 ounces vegan cream cheese, 1/2 cup Earth Balance, 2 cups powdered sugar, 1/2 to 1 tsp cardamom … no instructions needed, right? =)

Posted in 0: Recipes, cake, chocolate, desserts, ginger, spices, flavors | Comments Off on Chocolate Chocolate Chip Gingerbread Cake

Hoisin and Ginger Seitan Sausages

Posted by trktos on 9-August-2009

Ingredients:

  • 1 3/4 cups plus 2 tbsp wheat gluten
  • 6 tbsp nutritional yeast
  • 1 1/2 tsp ginger
  • 1 1/2 tsp garlic powder
  • ~ 3/4 tsp ground fennel
  • ~ 3/4 tsp ground coriander
  • 1/2 tsp black pepper
  • 6 tbsp hoisin sauce
  • 2/3 cup water
  • 4 tbsp brown rice vinegar
  • 3 tbsp soy sauce
  • 2 tbsp sesame oil
  • 1 tbsp canola oil

Instructions:

  1. Preheat oven to 300 degrees.
  2. Combine dry ingredients.
  3. Combine wet ingredients.
  4. Add wet to combine and knead to combine.
  5. Shape roughly into logs.
  6. Roll each log tightly in foil, twisting the ends. For this amount and cooking time, I made 7 sausages.
  7. Bake for 30-40 minutes.
  8. Cool in foil for 10-20 minutes.

Notes:

Posted in 0: Recipes, meat subs, seitan | Comments Off on Hoisin and Ginger Seitan Sausages