rants & recipes

Archive for January, 2010

Pepperoni Sausages

Posted by trktos on 24-January-2010

Tonight, I made some pepperoni seitan sausages, half to go on a pizza, half for Evin to take for a possible overnight business trip. They turned out to be pretty tasty. I based the cooking method and base recipe from my Camping Sausages recipe and added some seasonings from this recipe.

I’ll just include ingredients here, because the basic “roll-in-foil,steam” cooking method is pretty standard by now.

Ingredients, dry:

  • 1 box vital wheat gluten (6.5 ounces)
  • 6 tbsp nutritional yeast (ahhh, I forgot this =(
  • 2 tbsp garbanzo flour
  • 1 1/2 tsp onion powder
  • 1 1/2 tsp garlic powder
  • 1 cups bread crumbs
  • 1 1/2 tsp ground fennel
  • 3/4 tsp dry mustard
  • 3/4 tsp ground cumin
  • 2 tsp sweet paprika
  • 2 tsp smoked paprika
  • 1 tsp dry mustard
  • 1/4 tsp allspice
  • 2 1/2 tsp black pepper
  • 1 tsp red pepper flakes

Ingredients, wet:

  • 2 tsp marmite
  • 2 tsp chick’n or beaf bouillon
  • 2 tbsp oil
  • 2 tbsp A1
  • 1 tbsp vegan Worcestershire sauce
  • 2 tbsp soy sauce
  • 1 tsp liquid smoke
  • 1 cup water

These sausages are kind of soft but quite spicy and tasty. They actually remind me a little of “Dandoodle” or “Tom Thumb” sausage but hardly no one else on the planet has ever heard of, much less eaten, those! It’s a very local thing, apparently, from where I grew up. Anyway, tasty stuff, these seitan sausages, with some vegan mayo … and nobody has to die! =)

I would like to experiment with dehydrating these. The flavor could be tweaked a little, but mainly, what this was missing compared to “real” pepperoni, was that tough, chewy texture. And oiliness. Seitan doesn’t hold oil very well, I’ve found.


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Soap not Soup

Posted by trktos on 17-January-2010

We’ve been making soap for years now … sadly, though, a batch of soap lasts us a long while, so even though soap-making is fun, we don’t need to do make a batch very often. I think this is maybe our fifth batch? Anyway, since it’s a recipe too, I thought I’d post it here. I’m not going to go into hot-process soap making directions because 1) it’s somewhat dangerous and new soap makers should read a book or three before attempting to make soap on my inadequate directions and 2) I’m lazy. If you’re interested, check out your local library for books detailing the hot process method.

This batch of soap is Mint and Spirulina. It was supposed to be green. If you have any experience with spirulina, you know how easily the tiniest bit turns stuff green. So I didn’t think I needed very much. I was wrong. And even though the mint was added at the very end, you can’t really smell it. But, in my opinion, not much scent is better than fake, chemically, perfumey stuff any day.

So, ingredients:

  • 424 g lye
  • 908 g water
  • 454 g avacodo and canola (193 avocado)
  • 2000 g olive oil pomace
  • 114 g castor oil
  • 454 g coconut oil

Added at trace:

  • 42 grams aloe

Added at end:

  • 1/2 tsp spirulina
  • about 1 cup dried mint leaves

And pictures:

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Evin’s Yeast-Risen Muffins

Posted by trktos on 17-January-2010

We have a bunch of pureed butternut squash and oil in our freezer, intended for this quickbread recipe. Evin decided to use some of it recently, in some slightly sweet, yeasted muffins/biscuits and they turned out pretty well. Here’s the recipe he made up:


  • ~190 g pureed butternut squash
  • ~112 g oil (1/2 cup – note, this was the proportion we already had mixed in with the squash for the quickbread recipe. The oil could probably be decreased and water increased)
  • 104 g quick oats
  • 240 g whole wheat flour
  • 50 g vital wheat gluten
  • 7 g yeast
  • 120 g water
  • 20 g Splenda


  1. Mix ingredients together.
  2. Measure out 1/4 of “dough” into muffin tin – makes 12 muffins.
  3. Let rise for 1 hour in a warm place.
  4. Bake at 375 for 30 minutes.


  • This dough will be slightly wetter than bread dough, much drier than muffin or cake batter.
  • As listed, each muffin is about 200 calories (could be lower if oil and water are adjusted).

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