rants & recipes

Archive for the ‘side dish’ Category

Summer Cookout Staples

Posted by trktos on 30-May-2010

I’ve never been much of a fan of potato salad. But I think, what I’ve disliked about it all these years is too much “crunchy stuff” in it – chunks of celery, big bits of pickle, etc. At its basic level, potato salad is potatoes and mayonnaise – hard to go wrong with that!

Vegan Potato Salad (adapted from about half a dozen recipes online)


  • 44 ounces small yellow potatoes, peeled, diced, cooked until tender
  • 1 cup vegan mayonnaise
  • 1/4 tsp tummeric
  • 1 tsp spicy brown mustard
  • 2 tbsp nutritional yeast
  • 1/4 cup finely diced red onion
  • about 2 tbsp sweet pickle relish (I like Vlasic brand – more shredded that little crunchy chunks)
  • 1/2 tsp indian black salt
  • celery seed
  • pinch each of cumin, red pepper and ginger (probably can’t tell the difference if you left these out)
  • salt, black pepper
  • paprika


  1. Whisk all ingredients except potatoes and paprika.
  2. Pour sauce over warm potatoes, tossing to coat.
  3. Sprinkle with paprika.
  4. Refrigerate to cool.

Boston Baked Beans (a combination of Alton Brown’s recipe and one posted on vegsource.com ages ago)


  • 1 lb dry navy beans, soaked overnight
  • 1/4 cup olive oil
  • 1 onion, diced
  • 2 jalapeno peppers, diced (membranes and seeds removed)
  • 1/4 cup tomato paste
  • 1/4 cup dark brown sugar
  • 1/4 cup molasses
  • 1 tsp dry mustard powder
  • 1 tbsp  soy sauce
  • 1/4 tsp liquid hickory smoke (or more, depending on how concentrated your smoke is)
  • 4 cups vegetable broth
  • 1/4 tsp red pepper
  • 1 tsp black pepper
  • 2 tsp salt


  1. Saute onion and chilies in olive oil, about 5 minutes.
  2. Add tomato paste, sugar and molasses.
  3. Then add vegetable broth, soy sauce and smoke.
  4. Add mustard powder, red and black peppers and salt.
  5. Add beans and cook until the mix begins to bubble. Clamp on lid and then transfer to the oven.
  6. Bake at 250 degrees for 6-8 hours.

Vegan Homemade Hot Dogs (from this recipe)


  • 30 grams almond, finely ground
  • 9 ounces tofu
  • 2 tbsp soy sauce
  • 4 1/2 tbsp water
  • 3 tbsp oil
  • 34 grams onion
  • 1 clove garlic
  • 2 tsp paprika
  • 1 1/2 tsp sugar
  • 1 tsp salt
  • 3/4 tsp black pepper
  • 1/2 tsp ground coriander
  • 1/2 tsp black mustard seeds
  • 1/4 tsp mace
  • 1/4 tsp cardamom
  • 1/4 tsp cumin
  • 1 tsp arrowroot powder
  • 140 grams wheat gluten


  1. Combine all ingredients except wheat gluten.
  2. Process in food processor until completely smooth.
  3. Mix in gluten to form a wet dough.
  4. Shape into logs, roll in foil, pressure cook 15 minutes past achieving pressure.


  • These had really good, hot-dog-like flavor but the texture could have been denser – this was more like a ‘sausage’ in texture. The texture improved some on cooling and we didn’t boil them, as directed – I’ll try that tomorrow.


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Cheddar Cheezy Sauce

Posted by trktos on 19-May-2009


  • 1 1/2 cups of liquid – either plain, unsweetened ‘milk or water – I do half and half, if I have ‘milk on hand.
  • 1/4 cup nutritional yeast
  • 1/4 cup flour
  • 2 tbsp Earth Balance
  • 2 tbsp tahini
  • 2 tbsp cornstarch
  • 2 tsp light miso
  • 1/2 tsp salt
  • 1/2 tsp paprika
  • 1/4 tsp dry mustard
  • 1/4 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp lemon juice


  1. Mix all ingredients in a sauce pan.
  2. Heat over medium heat, whisking constantly, until thickened – the flour will cook and you’ll have gummy, rubbery lumps, if you’re not careful. Make sure to get around the pot’s edges.


  • This is my adaptation of Jo Stepaniak’s Melty White/Cheddar Sauce.
  • If you have a flat whisk, now’s the time to use it.
  • This sauce thickens quickly. So quickly, sometimes, that I don’t think the flour tastes “done” … in which case, I whisk in a little more water and continue to cook.
  • I find this amount of sauce is perfect for stovetop mac & cheeze – just prepare and mix with 300 (dry) grams of pasta, cooked and drained.

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Ranch Rice

Posted by trktos on 16-February-2009

I’m calling this “ranch” with no real memory of what “ranch” used to taste like … anyway, it makes a quick, tasty side-dish or a tasty lunch-on-the-run.


  • rice
  • avocado
  • nutritional yeast
  • vegan sour cream
  • onion, garlic powder to taste
  • salt, pepper to taste
  • dash soy sauce
  • Earth Balance and/or vegan cream cheese (optional)


  • Cook rice.
  • Cube avocado.
  • Combine all ingredients.


  • I usually cook about 250 g dry rice, and eat half of it with half an avocado, saving the rest for another meal. With this amount, I use about 1 1/2 tbsp vegan sour cream and maybe 2 tbsp nutritional yeast.

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Veganized Campbell’s Green Bean Casserole

Posted by trktos on 25-August-2008

Hardly a Thanksgiving meal is cooked without one of these casseroles … while we’ll gladly skip the turkey, there’s no need for us vegans to miss out on this traditional dish!


  • 1 recipe Creamless Mushroom Soup
  • 2 cans drained, French-cut green beans
  • 1 tsp soy sauce
  • 1 1/3 cup French fried onions


  1. Preheat oven to 350 degrees.
  2. Reserve half (2/3 cup) of the onions.
  3. Mix the remaining ingredients, spoon into a casserole dish and bake for 20 minutes.
  4. Top with remaining onions, bake another 3-4 minutes.

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Macaroni and Cheese

Posted by trktos on 23-August-2008


  • 3/4 cup of plain soymilk
  • 1/2 cup of water
  • 3 tbsp soy sauce
  • 3/4 cup of nutritional yeast
  • 1 1/2 tsp paprika
  • 1 1/2 tsp garlic powder
  • 1 1/2 tsp Vegesal or other similar product (I use a Rapunzel vegetable cube and some salt)
  • 2-4 ounces firm (not silken) tofu (I’ve used whatever I’ve had on hand, including asceptic extra-firm silken)
  • 1/2 cup of canola oil
  • 1 dollop of mustard
  • 3/4 lb macaroni, cooked until still slightly under done – it’ll cook more in the oven


  • Throw everything except the macaroni into a blender and puree until smooth.
  • Mix the sauce and macaroni together.
  • Pour into a greased 9*13 casserole dish.
  • Bake at 350° until hot and bubbly – about 15-30 minutes.
  • Let sit for about 10-15 minutes before serving.


  • This recipe is from “Brenda W” and was shared through vegsource.com.
  • Sometimes I blend a cooked carrot into the sauce and pretend this dish is then healthy!

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