rants & recipes

Archive for the ‘spicy’ Category

Sweet Potato Black Bean Enchiladas with Green Chili Sauce

Posted by trktos on 12-March-2011

We’re going to a new vegan restaurant tonight but finished off all our leftovers last night for dinner, so I found myself in the rare situation of needing to actually cook lunch today.

I had organic sweet potatoes that needed to be cooked so we fixed some enchiladas with those and black beans – spicy, delicious and filling. And we have enough for lunch tomorrow!

(Halved and based on this recipe.)

Enchiladas

Ingredients:

  • 2 very large sweet potatoes
  • maybe 1 1/2 cans worth of black beans (if using canned, try 1 can and see if that’s enough)
  • 2 tsp curry powder
  • 1/2 tsp cumin
  • 2 tsp lemon juice
  • black pepper
  • dash soy sauce
  • 3 cloves garlic, minced
  • 6 very large flour tortillas (corn would be better but we were in a rush at the store, to catch the next bus home and I picked up the first vegan ones I saw … if you try corn, see original recipe for instructions.)
  • 1 recipe green chili sauce (recipe follows)
  • 1 block Follow Your Heart Monterey Jack vegan cheese

Instructions:

  1. Peel, cube and steam sweet potatoes until they’re soft.
  2. Mix spices, lemon juice, soy and garlic with potatoes.
  3. Fold in beans.
  4. Line a baking dish with some chili sauce.
  5. Make enchiladas, and place in dish.
  6. Cover with more chili sauce and top with shredded ‘cheese’.
  7. Bake in a pre-heated-to-350 degree oven for 30 minutes.
  8. Serve with additional sauce.

Green Chili Sauce

(halved, based on this recipe.)

Ingredients:

  • 8 ounces canned hot green chilies
  • 2 ounces canned jalapeño peppers
  • 2 cloves garlic
  • 1 bunch green onions
  • 1 cup water
  • 1 vegetable cube
  • 1 tbsp corn starch, mixed with a bit of water

Instructions:

  1. Combine all ingredients except the cornstarch.
  2. Bring to a boil.
  3. Optional – Turn off heat and mix with an immersion blender.
  4. Return to a boil, adding cornstarch to thicken.

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Seitan Pepperoni

Posted by trktos on 8-March-2011

This past weekend, we made pizza. I wanted to try a new “meat” recipe for topping as the last crumbles I made for pizza didn’t have enough flavor. So I combined this recipe with this one and made some “pepperoni” … I thought the flavor and spiciness of these sausages increased, over a couple of days — pizza leftovers are the best! — so if I make this again, I may try to make it ahead a few days. While spicy and flavorful, it sort of lacked a bit of the classic pepperoni flavor … I’m not quite sure what to do, to improve that. But even as is, this will likely become my go-to pizza “meat”.

 

Ingredients

  • 2 1/2 cups vital wheat gluten
  • 1/2 cup nutritional yeast
  • 4 tsp black pepper
  • 1 tbsp paprika
  • 2 tsp smoked paprika
  • 2 tsp salt
  • 2 tsp crushed fennel seeds
  • 1 tsp crushed anise seeds
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dry mustard
  • 1 tsp black mustard seeds
  • 1 tsp ground cumin
  • 1/2 tsp red pepper flakes
  • 2 tsp smoke
  • 1 tsp marmite
  • 4 tbsp ketchup
  • 2 tbsp nut butter
  • 2 tbsp oil

Instructions:

  1. Combine dry ingredients.
  2. Combine wet ingredients, add to dry and mix until combined.
  3. Form into two logs and wrap in foil.
  4. Bake in preheated to 325 degree oven for 45 minutes.
  5. Turn and continue to bake for 30 more minutes.

 

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Spicy Orange Sauce

Posted by trktos on 3-October-2010

Made this sauce tonight, had it with “chicken”, blanched broccoli, roasted cashews and rice. Delish.

Ingredients:

  • 5 tbsp orange concentrate
  • 9 tbsp water
  • 3 tbsp soy sauce
  • 2 tbsp corn starch
  • ~ 2 tsp toasted sesame oil
  • ~ 1 tbsp vinegar
  • 1/4 cup agave
  • 1 clove garlic, microplaned
  • ~ 2 tbsp ginger, microplaned
  • ~ 1/2 tsp ginger powder
  • red pepper flakes, to taste
  • ~ 1 tbsp vegan margarine

Instructions:

  1. Whisk together.
  2. Heat over medium heat, whisking, until thickened and cornstarch raw taste is gone.

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Eastern NC Porkless BBQ

Posted by trktos on 23-May-2010

About three summers ago, we made ourselves a clay pot smoker (pretty much just like this one). Here are some photos of ours in action last year. It’s worked really well for us, although we’ve only used it 3 times.

We got an early jump on things this year, though, so maybe we’ll use it more than once this summer. (And I’m sure we’ll look at this post then – note to future selves – smoker temperature between 200 and 210 degrees!)

We used the same pork seitan recipe that we used the first year. Complete with Eastern NC vinegar-based bbq sauce, homemade buns and homemade coleslaw (recipes below). Absolutely delicious!!!

Creamy Coleslaw (based on this recipe)

  • 1 small/medium green cabbage (shredded yielded my about 1lb, 12 ounces)
  • 2 carrots, shredded
  • 1 small yellow onion, finely diced
  • 14 tbsp vegan mayonaise (2 tbsp shy of 1 cup – go ahead, use a cup and slightly generous measures of mustard, vinegar and agave – there certainly wasn’t an over-abundane of sauce.)
  • about 2/3 tbsp spicy mustard
  • 1 1/2 tbsp apple cider vinegar
  • 1 1/2 tbsp agave
  • dash black pepper
  • about 1/4 tsp salt
  • celery and mustard seeds

Eastern NC Vinegar BBQ Sauce (based on this recipe)

  • 1 cup apple cider vinegar
  • 1/4 cup water
  • 1 tbsp brown sugar
  • 1/4 tsp ground black pepper
  • 1/2 tsp red pepper
  • 1/4 tsp red pepper flakes
  • pinch chipolte chili powder

Gently heat on stovetop to dissolve sugar. Best made a day in advance.

Hamburger Buns (based on this recipe)

  • 2 1/4 cups warm water plus 1/4 cup Better Than Milk Powder
  • 1/4 cup turbinado sugar
  • 1/4 cup vegan margarine, melted
  • 4 tsp yeast
  • 2 tsp salt
  • 4 cups all-purpose flour
  • 2 cups whole wheat flour

Bun instruction:

  1. Proof yeast for about 5 minutes.
  2. Knead dough in bread mixer for a few minutes, adding flour if needed but leaving slightly wet dough.
  3. Let dough rest for 5 minutes.
  4. Dump dough out onto floured surface, kneading in more flour by hand until dough won’t stick to fingers. (I work in more whole wheat flour.
  5. Form rolls (I made about 16?), spacing out in two 9*13 greased pans.
  6. Let rolls rise for 20 minutes.
  7. Preheat oven to 400 degrees.
  8. Put buns in oven, turn temperature down to 375.
  9. Bake for 15 minutes. Turn off heat and leave buns in oven for another 10 minutes or so.
  10. Remove pans from oven, flip buns with spatula and cover pans with foil or a towel – the steam will soften the bottoms so they aren’t crunchy.

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Potato Kale Enchiladas With Roasted Chili Sauce

Posted by trktos on 15-May-2010

Tonight’s dinner: enchiladas from Veganomicon … find the recipe here.

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