Sunday, November 29, 2009

Seitan with Satay Sauce

This is SOOOO good! Depending how much satay sauce you like to use, you can make a half recipe of the sauce for this amount of seitan. Or just save the extra sauce in the fridge for next time you make seitan. I love the texture of the seitan and the exotic, spicy flavor of the sauce. And it's so easy to make if you start it the night before. It only takes a few minutes in the evening and a few minutes before you are ready to serve it.

Preheat oven to 375 Fahrenheit. Meanwhile, mix the following in a small bowl:
1 cup gluten flour
1 Tbsp. nutritional yeast flakes

Mix separately:
1 cup water
1/2 Tbsp. liquid smoke
1 Tbsp. tahini (I actually didn't have tahini, so I used 2 Tbsp. of sesame/yeast "parmesan cheese" in place of the tahini and yeast flakes.)

Pour liquid ingredients into dry. Mix well with your hands. Tear into small bite-sized pieces and lay on a nonstick cookie sheet. Bake for 15 minutes, turning halfway through.

Meanwhile, prepare marinade by combining:
4 cloves minced garlic
6 Tbsp. lemon juice
1/4 cup Braggs
1/4 cup water

Pour into a Ziploc bag and add baked seitan. Marinate in the fridge overnight.

To make the satay sauce, combine the following in a saucepan:
1 13-ounce can coconut milk
1/2 cup peanut butter
1/4 cup minced onion
1 Tbsp. Braggs
2 tsp. brown sugar
1/2 tsp. dried red pepper flakes

Heat through.

Meanwhile, turn the oven on to broil. Toss marinated seitan in a little olive oil to keep it from sticking, and lay on a pan that will fit in your broiler. Broil for 3-5 minutes. Turn over and broil 3-5 minutes on the second side. Watch carefully so it doesn't burn!!! Serve with satay sauce for dipping.

Enjoy!

Tuesday, November 10, 2009

General Tao's Tofu

I've made this recipe a couple times now. We really like it. It goes well with stir-fry or rice.

Cut into 1-inch cubes:
1 package extra-firm tofu

Coat with:
Egg replacer equivalent to one egg. (I used 1 Tbsp. soy flour and 2 Tbsp. water)

Then coat with:
1/2 cup cornstarch

Add the cornstarch a little at a time, stirring in between. Make sure the cornstarch coats the tofu and doesn't clump in the bottom of the bowl. Fry tofu cubes in a little oil for about 10 minutes.

Meanwhile, prepare the following sauce. Fry for about 2 minutes:
1-2 Tbsp. oil
3 green onions, sliced,
2 cloves garlic, minced
1/4 of a red or yellow pepper, chopped

Mix:
3/4 cup water
1 Tbsp. chicken style seasoning
2 Tbsp. Braggs
1 Tbsp. lemon juice
1/4 cup brown sugar
1 Tbsp. cornstarch
1/8 tsp. red pepper flakes (increase if you like it hotter)

Add to the fried vegetables above and bring to a boil. Remove from heat and pour over tofu. Mix.

Thursday, October 1, 2009

Cauliflower Cheese Soup

I made this for lunch today and it was yummy! Several people have asked for the recipe, so here it is! You can substitute broccoli for the cauliflower to make broccoli cheese soup.


Cook together until soft:

cups cooked potatoes

cups cooked carrots

1 medium onion


Blend with:

½ cup cashews or sunflower seeds

cups water (use water from cooking vegetables)

1 tsp. salt

¼ cup yeast flakes

2 Tbsp. lemon juice

1/4 tsp. garlic powder


Pour into a pot. Then steam lightly:

4 cups cauliflower, cut in bite sized pieces


Add cauliflower to sauce and heat through.

Thursday, September 24, 2009

Grilled Tomato Sandwich

MMMMM! We just had this for lunch the first time today. It was so good! We each ate 3! It's definitely going to be a new staple.

Spread cream cheese on two slices of bread. I used the Almond Cream Cheese recipe that I just posted. You could use Tofutti cream cheese or even real cream cheese, whatever you prefer.

Sprinkle oregano on one slice and basil on the other.

Then layer:
Thinly sliced tomato
Thinly sliced mild onion (cook the onion first if you want to make it milder)
Salt
Oregano
Basil

Repeat layers once more. (I tried 3 layers of each but it was too hard to flip; besides, it tasted better with only 2 layers of each.)

Put the other piece of bread on top. Spread margarine on the outside of the sandwich and sprinkle the outside with garlic/herb seasoning.

Fry on both sides in frying pan and enjoy!

This time I used a commercial garlic spread for the outside of the sandwich. It was basically margarine with garlic, onion, and parsley mixed in. Another time I would probably just put a spoonful of olive oil on the outside of the sandwich and sprinkle it with salt and seasoning since I don't usually have margarine on hand.

Almond Cream Cheese

This creamy spread works great to replace cream cheese in a variety of recipes. I particularly like to use it in twice-baked potatoes. You can also use it in the sandwich recipe which I will post soon.

Blend very smooth:
1/4 cup almonds
1 cup water
2 Tbsp. cornstarch
2 Tbsp. lemon juice
1/2 tsp. salt
1/2 tsp. yeast flakes
1 1/2 Tbsp. olive oil

Cook and stir until thickened. Keep in the refrigerator.

Monday, August 3, 2009

Bean and Tomato Salad

This salad is very simple and amazingly good, even though it doesn't have any dressing. It's also so easy to make.

Layer:
Canned green beans
Sliced tomatoes
Salt
Thinly sliced onion

Repeat layers until you have the desired amount of salad. Serve immediately.

Sunday, August 2, 2009

Taco Salad

This is our FAVORITE meal. This is a wonderful hot summer lunch or dinner. It is a complete meal in itself.


Mix together:

1 head leaf lettuce, torn in bite sized pieces

1 cup cooked kidney beans (pinto beans work well, too)

1 medium onion, sliced very thinly

1 can black olives, sliced

2 medium tomatoes, chopped

1 avocado, chopped (optional but VERY good)


Toss well. Then add:

3-4 cups crushed corn chips, adjust to your liking

¼ cup taco seasoning


Mix separately for dressing:

¼ cup oil

¼ cup lemon juice

3 Tbsp. sugar or honey

½ tsp. salt

¾ tsp. paprika


Pour over salad. Mix and serve immediately.

Ketchup

Once you develop a taste for this ketchup, you will never want to buy store-bought ketchup again. With this ketchup, you won't be consuming the large amounts of vinegar and sugar that you do in regular ketchup. Store-bought ketchup may be up to 1/3 sugar. However, unlike regular ketchup, this will not keep indefinitely. You need to keep it refrigerated and use it up within a week. If you can't use it that fast, freeze it in small portions and thaw as needed. It is somewhat runny when you first mix it up, and after it has been refrigerated it turns fairly stiff. But the texture doesn't affect the flavor!


Mix well:

1 cup water

1 6-ounce can tomato paste

¼ cup honey

¾ tsp. onion powder

2 tsp. salt

½ tsp. garlic powder

¼ cup lemon juice


Keep refrigerated

Taco Seasoning

I have different recipes for "chicken" seasoning, "beef" seasoning, and "taco" seasoning. However, they are all so similar that I find it is a bother to have all of them made up all the time. This is the one I keep on hand all the time. It is the taco seasoning version. I use it in my taco salad. I tried taco salad once with store-bought taco seasoning and I didn't like it. It was nothing like what I was used to. So this may not be a replica of taco seasoning, but it is a very tasty all-purpose seasoning. I just use this seasoning wherever it calls for "chicken" or "beef" seasoning, since the ingredients are really very similar. If you find that you use this seasoning a lot, you may want to make a double recipe so you always have some on hand. Store in an airtight container with your seasonings. It will keep indefinitely.

Blend:
1⅔ cups yeast flakes
2 Tbsp. onion powder
1 Tbsp. salt
½ tsp. celery seed
1 Tbsp. Italian seasoning
½ cup parsley
1 tsp. garlic powder
1 tsp. paprika
½ tsp. cumin

Thursday, July 30, 2009

Vegan Fried Chicken

This is adapted form a recipe I found on VegWeb.com. It is really tasty and easy to make! I just made it for the first time today, and I really like it. The texture is a little softer than I think it should be to compare it with Chik-Nuggets, but that doesn't really matter. If you prefer not to fry, I'm sure it would bake well in the oven. I just try to use the oven as little as possible in these hot summer months.


Combine in a small mixing bowl:

1 Tbsp. chicken style seasoning

3/4 cup hot water

1 Tbsp. ketchup

1 Tbsp. Braggs or soy sauce

1/2 tsp salt

2 Tbsp. vegan parmesan cheese


Then mix in:

1/2 cup TVP (textured vegetable protein)

1/2 cup instant mashed potato flakes (or use real mashed potatoes and reduce the water to 1/3-1/2 cup)


Add more water or more mashed potato flakes as needed to make a consistency that will stick together. Then form into patties, sticks, or whatever shape you want. Press into the following mixture:

2/3 cup bread crumbs (approximately)

1 Tbsp. nutritional yeast flakes

1 Tbsp. oil


Heat 1-2 Tbsp. oil in frying pan. Place patties in hot frying pan. Brown on both sides, adding more oil when you flip them, if needed.

Sunday, July 19, 2009

Breakfast Ring

This makes an AWESOME breakfast! If you have any extra apricot glaze, serve it with the breakfast ring. You can use regular bread dough, but the French Bread dough (see recipe on this blog) is the best because it is so light.


Chop in food processor:

1 cup dates

1 cup raisins

1 cup walnuts or other nuts


Mix with:

1 apple, diced (or use apple sauce)

1 Tbsp. lemon juice

½ tsp. coriander or cinnamon


Simmer until apples and dates are soft. Prepare:

½ recipe French Bread dough (ready to form into loaves)


Roll out the dough into a rectangle about ¾ inch thick. Spread with filling and roll crosswise. Make the roll into a circle on a cookie sheet and join ends. Make two-inch vertical slits every 3-4 inches and let rise until double. Bake @ 375˚ for 30 minutes. Remove from oven and top with following glaze.


For apricot glaze, blend the following and cook until thickened:

1 quart canned apricots

¼ cornstarch

cup honey, or to taste

French Bread

This bread is light and easy to make. You can replace the white flour with whole wheat flour if you like. This bread dough works great to use in breakfast rings or specialty breads requiring bread dough.


Stir together until honey is melted:

1 2/3 cups warm water

2 Tbsp. honey


Then slowly pour in:

2 Tbsp. yeast


Let stand for 5 minutes. Beat in the following:

2 tsp. salt

3 Tbsp. oil

1 Tbsp. lemon juice

2 cups flour


Beat for 5 minutes. Mix by hand, kneading when dough thickens, while adding the following:

3 ½ cups flour


Add only enough flour to form soft dough. Knead for about 10 minutes or until very light and elastic. Let rise in a warm place for 10 minutes. Punch down and let rise again. Repeat 5 times. Divide into 2 loaves. Roll each portion of dough into a rectangle. Roll up each rectangle along its length to form a long roll. Seal all seams well. Place in French bread pans or on cookie sheets. Cut diagonal slashes across tops. Brush with water and sprinkle with sesame seeds. Let rise for 30 minutes. Bake @ 350˚ for 20-30 minutes or until golden brown.

Friday, July 17, 2009

Scrambled Tofu

This is one of my favorite breakfasts. It is great by itself or with hash browns. Or serve on toast and peanut butter with chopped tomatoes.


Sauté:

1 large onion, chopped

½ cup sliced mushrooms

1 Tbsp. oil


Add to frying pan:

1 pound tofu, mashed

2 tsp. chicken style seasoning

1 Tbsp. yeast flakes

1 Tbsp. Braggs or soy sauce

½ tsp. salt

½ tsp. onion powder

¼ tsp. garlic powder

tsp. turmeric


Cook until liquid evaporates and tofu turns yellow.

Whole Wheat Bread


I make my own whole wheat bread by hand. It is so good! It seems a little intimidating at first, but it's not that hard once you get onto it. I always allow 4 hours from start to finish. But you don't have to work on the bread all 4 hours; once you get it mixed it takes care of itself; you just have to be there to put it in pans, etc. What I like is that you get a lot of food for the amount of time you put into it. This recipe makes 6 loaves, so that feeds us for a while.

Mix:
7-8 cups warm water (The temperature is right for the yeast when you put a drop of water on your wrist and it doesn't feel warm or cool.)
2 Tbsp. honey

Pour in a slow steady stream:
2 Tbsp. active dry yeast

Let stand 10 minutes. Mix in:
4 cups flour

Then add:
2 Tbsp. salt (Do not add salt directly to the yeast. You must first have some flour mixed in.)
2 Tbsp. lemon juice (as a dough enhancer to make it rise better)

Add enough flour to make a batter that is not too sloppy when you beat it. Beat for 5 minutes. (This helps develop the gluten so it will rise well.) Continue to add flour until it is too stiff to stir. Then mix in flour with your hands until it forms a ball of dough. (I have no real idea how many cups of flour to use. It depends how strong you are to get the flour mixed in and what the humidity is.)

Place dough on a floured surface and knead for 10 minutes, adding flour as necessary to keep it from sticking. You don't need to make it stiff or get as much flour as possible in. I just keep adding enough flour to keep it from being sticky. (The bread is ready to start rising when you poke your finger into the dough, and the dough springs back.)

Place dough in a lightly oiled bowl. Cover with a lightweight towel and let rise for 1 hour in a warm place. (An oven with a pilot light is a good place. Just don't turn on the oven!) If you poke your finger into the dough and it doesn't spring back, you know that it won't rise any more. However, you don't have to wait until this point to continue. As long as the dough has about doubled in size, you are ready to form it into loaves.

Punch dough down and divide in 6 equal pieces. (Or weigh it, dividing it into 1 pound portions.) Form each piece of dough into a smooth ball. Roll and stretch the ball of dough one direction to lengthen it into a rope the length of your bread pan. Place in lightly oiled bread pans. Cover with a lightweight towel and let rise in a warm place for 30-40 minutes. (Don't put it in the oven to rise unless you have a different oven to bake it in!) Once more, if you poke your finger into the dough and it does not spring back, it will not rise any more and needs to go in the oven right away.

Preheat oven to 350º. Place bread in hot oven and bake for 30-45 minutes, depending on how hot your oven is. Do not open the oven for the first 15 minutes of baking, or the bread may fall. When you think it is done, remove from the pan and tap the crust with your fingernail. If it sounds hollow and is brown, then it is done. If it is still somewhat soft, it needs to bake longer.

Tip:
For a softer crust, remove loaves from the oven, wrap in a towel, and place directly in a plastic bag. Close the bag and allow the bread to cool. When it has cooled, remove from bag and towel. Place in a dry bag. Store in the refrigerator. You can also freeze the bread at this point.

Variation:
If you want to use quick-rise yeast, mix the yeast directly into the first 4 cups of flour. Add this flour to the water and honey and mix. You don't need to let it stand for 10 minutes. Continue with the rest of the recipe in the same way as above.

Mixer variation:
I’ve never actually written down my Bosch mixer recipe, but it’s basically as follows: 8 cups water, 2 T yeast, 5 t salt, enough flour to make a thick batter. Process with wire whisk in Bosch or other mixer for 10 minutes. Switch to dough hook. Slowly add flour a cup at a time, overall mixing for about another 15 minutes. When dough comes away clean off the side of the bowl, add just a little more flour and turn off when it is mixed in. Divide into loaves, put in pans, let rise. Bake at 350 for 45 minutes. So the difference is I don’t use sweetener or lemon juice anymore (it works fine without) and there is no double rise. It’s a science, though. Add flour too fast and it could get too stiff before coming clean. Add it too slow and you won’t get enough in. I think one secret is the long mixing time.

Sunday, May 24, 2009

Guacamole

This guacamole is great in bean dip, on haystacks, in sandwiches, as a dip for chips, or just by itself!

Mix together: 
1 avocado, mashed
1/2 tomato, diced (optional)
1/2 tsp. salt
1 clove garlic, crushed
1 Tbsp. lemon or lime juice

Bean Dip

Sometimes I just throw together whatever I have on hand in the way of beans, sauces, and veggies for a bean dip, but that is never as tasty as a well-thought-out layered bean dip. I made this one last week and it was a big hit!

Layer the following in a flat dish:
3 cups refried beans (I used the recipe posted below, but you could use your own or canned refried beans)
1 cup sliced olives
2 tomatoes, chopped
1 avocado, diced (Better yet, use the guacamole recipe from my blog)
1 cup white cashew cheese sauce
1/2 cup mild salsa

This recipe can be varied in a lot of ways. You can add chopped raw onion if you like that, use medium or hot salsa, or anything else that sounds good to you!

White Cashew Cheese

This is one of my favorite cheese sauce recipes. It makes a great addition to bean dip, haystacks, lasagna, or any number of other dishes. The key is to blend it perfectly smooth. This usually takes about 2 minutes, depending on your blender. After you have blended it, dip your finger into the sauce and rub your thumb and finger together. If it still feels grainy or gritty, you need to blend it longer. If it feels silky smooth, then you are done!

Blend smooth:
1 cup water
1/4 cup sesame seeds
3/4 cup cashews 
1 tsp. onion powder
2 Tbsp. yeast flakes
3 Tbsp. lemon juice
1 tsp. salt
1/4 tsp. garlic powder

Keep refrigerated.

Refried Beans

This time my goal was to create a refried bean recipe that would taste great and could be used as a base for bean dip. My husband doesn't like cumin, but the addition of cumin would add a kick to it that a lot of you would enjoy. Feel free to tweak the seasonings to your taste. 

Fry in a little oil until soft: 
1/2 onion, chopped
3 cloves garlic

Meanwhile, mash: 
3 cups cooked pinto beans (including liquid)

Stir into onions once they are cooked and add the following: 
1 Tbsp. olive oil
1 Tbsp. onion powder
1 Tbsp. lemon juice 
2 Tbsp. yeast flakes
1/4 tsp. paprika

Heat until bubbly, and simmer for 5-10 minutes. 

Friday, May 22, 2009

Boston Baked Beans

I admit, I love store-bought canned sweet baked beans. Here's my re-creation of them. I like them every bit as much as the ones I buy. Some people may want to reduce the sweetener, depending on your taste.


Soak overnight:

2 1/2 cups navy beans.


Drain and rinse. Place in crockpot with enough water to cover. Add:


2 1/2 tsp. salt

1/2 onion, chopped fine.


Cook until beans are soft.


Add:

1/2 cup sugar

1/2 cup molasses

2 Tbsp. mustard


Cook on low for 3 hours.

Cabbage Salad

This recipe is from my mother. It has been a favorite for years in my family. It's always sure to please at any potluck or family gathering. Even those who don't care for cabbage enjoy this!

Combine in salad bowl:
1 head green cabbage, shredded
1/4 cup minced onion
1/3 cup shredded carrot
Two 3-oz packages Oriental flavor Ramen noodles, crushed

Mix the following for the dressing:
1/3 cup oil (I use olive oil-doesn't matter much)
2 Tbsp. honey or sugar
6 Tbsp. lemon juice
2 tsp. soy sauce
Seasoning packets from Ramen noodles (above)
1 tsp. salt

Pour dressing over salad and let refrigerate overnight. Just before serving, top with:
3 Tbsp. toasted sesame seeds
1/2 cup toasted, slivered almonds

Strawberry Jam

It's strawberry season in California! A neighbor of mine has a strawberry farm, so I am enjoying farm fresh berries. I've just dusted off my jam recipe, and I'm getting ready to make some next week.

This is the greatest stuff to have around in the winter. I have successfully increased the recipe up to 14 cups of strawberries, and it still works great.

Bring to a boil:

2 cups crushed strawberries (you can also use raspberries or apricots)
2-3 teaspoons lemon juice
2 Tbsp. "No Sugar Needed" fruit pectin (I got it at Walmart)

Then stir in:
2/3 cup sugar

Cook until it thickens. Pour into sterilized jars. Top with sterilized lids. Place in canner and cover with water. Bring canner to a boil and boil for 15 minutes. Remove jars and allow to cool and seal.

Wednesday, April 29, 2009

Sour Cream–An easy, multi-purpose topping

I found this easy recipe in one of my favorite cookbooks, the 7 Secrets Cookbook. Not only do the cashews help stretch the tofu to make it go farther if you're on a budget, but it also tastes great! This is the kind of topping you will always want to have on hand to use on potatoes, haystacks, and sandwiches. You can also use it as a base for salad dressings and dips.

Sour Cream

Blend until very smooth:
1 12-ounce box Mori-Nu Silken Soft Tofu (Mori-Nu tofu will give it the best flavor, but you can use 1/2 brick regular tofu plus 3/4 cup water)
1 cup raw cashews
1/4 cup lemon juice
1-1/2 Tbsp. honey (or 2 Tbsp. sugar)
2 tsp. salt
1 tsp. onion powder.

Keep refrigerated.