Archive for the ‘Entrées’ Category

h1

Vegan Pierogies w/ Smoked Mashed Potatoes & Daiya Cheddar Cheese!!

September 8, 2010

I made these delicious pierogies with the left over smoked mashed potatoes we had last night.  I melted about a cup of Daiyas awesome cheddar cheese with the mashed potatoes.  They were stuffed with the rosemary mustard gravy as well.  I also fried up some cabbage, garlic and sweet onions on the side with a little sour cream on top.  The recipe for the pierogies and cabbage was from Hell Yeah It’s Vegan.

Pierogies with Cabbage and Onions

Yield: about 30 pierogies

Dough
2 c flour
½ tsp salt
¼ c soy margarine
3 tbsp water (more as needed)

Filling
2 c potato flakes
3 tbsp butter
2 c boiled water
3 tbsp vegan cheese, grated (I used cheddar)
1 tbsp nutritional yeast
1 tbsp vegan cream cheese, optional
salt
pepper

Topping
½ head cabbage, chopped
1 medium onion, chopped
1 tbsp soy margarine
salt
pepper

h1

Kansas City BBQ Tofu w/ Red Onion Aioli and Smoked Mashed Potatoes

September 7, 2010

Potatoes a smokin'

Been struggling with grilling tofu for about as long as I’ve been struggling with keeping my pants up past my butt.  Tonight decided to cut the tofu into layers, but only about halfway.  This way it stays in its form and doesn’t turn into little slices of itself.  Turns out well, being that it has tons of bbq sauce in each layer, and stays from being too dry in the middle.  The bbq sauce is a “Kansas City Style” recipe found on the web.  The smoked mashed potatoes came about in a conversation I was having on gchat with a friend of mine that’s been getting into smoking stuff with me.  There is a red onion aioli that consists of 1/2 cup of veganaise, minced garlic, 1/2 lemon juice, salt and pepper, and dill.  Then about half a red onion diced mixed in.

Kansas City BBQ Sauce (via here)

**Replaced the vinegar with balsamic and added liquid smoke as recommended by commenter below recipe…

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: Makes about 2 cups

Ingredients:

  • 1 cup ketchup
  • 1/4 cup water
  • 1/4 cup vinegar
  • 1/4 cup brown sugar
  • 3 tablespoons olive oil
  • 2 tablespoons paprika
  • 1 tablespoon chili powder
  • 2 cloves garlic, minced
  • 1 teaspoon cayenne

Preparation:

Heat oil in a saucepan. Add garlic and sauté until brown. Add remaining ingredients and reduce heat. Simmer for 15 minutes until thickened.
The smoked mashed potatoes had a vegan beef bullion cube based gravy with mustard and rosemary.

Smoked Mashed Potatoes

  • 3 peeled Idaho Potatoes
  • 3 Yukon Gold Potatoes
  • 1 cup soy milk
  • 2 tbls earth balance soy butter
  • salt & pepper
Slice the peeled potatoes and boil them for 30 minutes, then place them in your smoker.  The gravy is made with fresh rosemary and a roux made with earth balance and flour.  Once you try smoked mashed potatoes, you will have to take 5 advils from smiling and falling all over yourself with pleasure.
h1

Buffalo Wingz and Wraps

August 8, 2010

Pretty much most favorite thing to eat when I ate meat was buffalo wings.  I would go up to BW3’s every tuesday for the 25 cent wings and make myself sick on them.  I never cared for the bones though, and the lack of actual meat was always a drag.  For the past few years I’ve been trying to make something that was just as good, or better than those ol’ things.  Tempeh wings are awesome and all, but they lack certain elements that only something like seitan could offer.  For whatever reason I’ve been putting off making seitan from scratch.  Every batch sort of turns out different, and I’m never that pleased in the end.  Then two days ago I came across recipe for seitan from scratch off of “What the hell does a vegan eat” blog (which was a link to the original recipe) , and figured I’d give it a shot.  It’s a bit time consuming (3 hours-ish), a bit messy, but the end result was fantastic.  It rips apart like Ray’s Seitan, FINALLY.  It’s just so perfect.  I deep fried it next without any breading or anything, just straight out of the pot.  Tossed it in some franks hot sauce and earth balance.

The wrap has Italian dressing, hummus, lettuce, pan seared shitake mushrooms, tomato, cajun pan seared tempeh,  avocado, and red onions.

h1

Salty, Buttered, Vegan Scallops.

April 21, 2010

I’m not too big to say there is one or two things I miss from the old days of meat eating.  It’s always seafood.  Lox and scallops.  There are a few veg scallops that seem okay I guess.  There’s this one from Worthington, which I think is the only legit package (owned by Kellogg’s).  There are a few that have done the King Oyster mushroom route.  I made some a few moths ago and they were pretty good.   None of mine looked as good as The Chubby Vegetarians, or the first one I ever saw from Ladyvoxx on The PPK.

I’ve been using a lot of tofu since I recently found theFresh Tofu Inc., tofu.  It’s a totally different tofu.  It’s like westsoy, but better.  I like regular tofu, but when you try stuff like Fresh Tofu Inc., it’s like going from Gin Blossoms to The Beatles.  You can find a way to be snobby and alt in anything, even tofu.  I bought these little cookie cutters a while ago, and used them to cut the tofu into scallop shapes.  Saute them until they have some color in a little vegetable oil.

The butter is important.  Earth Balance gets really clear, and just sort of turns into oil when heated up.  To keep its creaminess, I added some cornstarch.  A few tablespoons or eyeballed, depending on how much butter you are using.  I also add salt, Earth Balance lacks that as well I think.  Whisk it and then add minced garlic after you start to get a creaminess going.  After you plate them and pour the butter on, squeeze a fresh lemon all over the tops.

h1

Vegan KFC Double Down!!

April 15, 2010

Never has a stupid sandwich created such chaos on the internet as the Double Down from KFC.  I’ve seen a couple of Vegan Double Down’s floating around blogs, and no offense to this bro, but it’s not a sexy DD.  And it sort of looks a little healthy, steering clear of capturing the grossness enjoyed by KFC eaters in the US.  I’ve been making tons of fried chicken after I found Cest La Vegans post a couple of weeks ago.  It’s really an amazing recipe, and even leaves you feeling like total shit after you eat it, which is cool.  As far as KFC’s “secret recipe”, I think its clear that it’s just a lot of salt.  I wanted this picture to read, so I bought the best processed fake chicken I could find. Cook it first in a pan and give it a little bit of a crust.   The mozzarella is FYH, and the bacon is Smart bacon.  I have to say, this was intense.  I ate the whole thing, and actually cried a little afterward.  I walked my dog shortly after finishing it, and I felt like everyone was staring at me like I just had gross sweaty sex in the back of a van.

Chicken Batter Recipe (From Cest La Vegan) :

1 teaspoon salt
1/2 teaspoon onion powder
1 teaspoon pepper
1 teaspoon garlic powder
2 cups unbleached all-purpose flour
4 tablespoons nutritional yeast (optional)
3 tablespoons yellow mustard
1/2 cup water
2 tablespoons baking powder
1 pound mock chicken (try White Wave wheat meat, Gardein or your favorite chicken substitute)
3 1/2 cups vegetable oil

Mix together the salt, onion powder, pepper, garlic powder, flour, and nutritional yeast in a deep bowl.  In a separate bowl, dilute the mustard with 1/2 cup water.Add 1/3 cup of the flour mixture to the mustard mixture and stir. Add the baking powder to the dry flour mixture and mix.Dip chunks of the mock chicken into the mustard batter, then drop each chunk into the flour mixture and coat with the desired amount of “crust.”Fry the chunks in hot oil on medium-high heat in a large skillet or deep fryer until crispy and golden brown, turning as needed.

h1

Best Vegan Chicken Salad Ever? U-Betcha!

March 29, 2010

I’ve been tinkering with this chicken salad for the past 3 weeks.  Made it about six times now.  It started out with just shitake mushrooms and veganaise.  At this point, it appears I’ve created a monster.  Gentle Giant, you know.  Here’s what you will need.

Tools :

  • Food Processor
  • Large Mixing Bowl
  • Smoker (you don’t have to smoke the tofu, but it really adds to the overall flavor)

Ingredients :

  • 1/4 lb Shitake Mushrooms
  • 1 Brick of Extra Firm Tofu (Preferably Fresh Tofu Inc. or Westsoy Tofu sold at most Whole Foods)
  • 1 Can of Garbanzo Beans
  • 1 Medium Yellow Onion (diced)
  • 1/2 Cup Dill Pickles (diced)
  • 1 Tbls Garlic (minced)
  • 3 Tbls  Yellow Mustard
  • 3/4 Cup FYH Veganiase
  • 4 Tbls of Old Bay Seasoning
  • 1 Tbls Salt & Pepper
  • 2 Tbls of Earth Balance Butter
  • Soy Sauce for sauteing

Method :

I do this all in stages, being there’s a lot of food processing that goes on.  First get your mixing bowl out and once something is done, just throw it in.  If you are going to smoke the tofu, start that first, it takes about 30 minutes. Pulse the garbanzo beans until they are shredded.  You don’t want it to be mushy or anything like hummus.  You want it to resemble tuna or chicken a little.  Empty into the bowl.  Clean and slice the shitake mushrooms and saute them in 1 Tbls of Earth Balance.  When they are cooked, add a few splashes of soy sauce.  Throw them in the food processor, and again, just pulse a few times until they are well chopped but not too much.  Toss them in the mixing bowl.  Dice the onions and pickles small and throw them into the bowl.  When the tofu is done smoking, cut them in to squares and saute in 1 Tbls of Earth Balance until browned.  Splash soy sauce over the tops of them until they are thoroughly covered.  Put them in the food processor and last time, just pulse until chopped to the consistency of diced chickenish.  Throw them in the bowl.  Add the spices and veganaise/yellow mustard.  Chill for atleast an hour.  Serve with club crackers (I didn’t have any for the picture), pita bread or squared wheat bread.

h1

Grilled Smoked Paprika Tofu & Mexican Beautiful Katamari Balls

October 3, 2009

Day 1

I thought I would start this recipe off with an old story my white suburban mother would tell me growing up.

When the Romans entered Germany early in the 1980’s, each soldier only had a nickel to their name. Legend has it there were over 65,000 soldiers, they were all extremely malnourished, and starving. Being that none of them could eat on only a nickel, they decided to combine their fortunes, and feed everyone. They all made a circle formation in downtown Germany, and threw their nickels into the middle of the circle. The consensus was to take the nickels in bags to the closest butcher, and provide a great feast that’s tale would swim through the hills and valleys for all of time. The nickels only added up to feed about 40,000 of the troops, and the rest had to eat vegetables they found in the ground. Unfortunately, after the great feast (of all meat of course), all of their belly’s hurt, then they died. The 20,000 troops left, went onto win the war against the Germans, and became known as The Vegetarians. Now Vegan Mofo carries on the tradition, thousands of blogs, from all over the world, tossing in their….nickl….blogs and such. All in a belief that if we combine our powers, we can defeat the meat-eaters, and maybe one day stop explaining where we get protein from.

Throughout the day I was trying to think of what I wanted to make for Vegan MoFo day 1. I was really in the mood for Mexican, so I started there. I really like shapes, and pieces fitting in with other pieces. These pictures didn’t end up doing great justice, and the concept kind of got hidden and underexposed. None the less, it worked, and that was my main concern.

My idea was to take a lot of elements of mexican food that I love, and put them in a ball.  Kinda like the Katamari game.  Then to lay that ball in a layer of grilled tofu, and top it with a sauce.

For the Tofu :


First I carved half moons into the tofu with a melon scooper. Next I tossed the tofu in a container with some olive oil and apple cider vinegar. I blended Smoked paprika (a lot), garlic powder, onion powder, cumin, chili powder, salt and pepper in a mortar, and used it as a rub on the tofu. It sticks pretty well with the olive oil. They were placed on the grill for about 7 minutes on each side (spray the grill first with some grill oil spray), and laidon a bed of red lettuce.

For the Balls :


  • can of corn
  • 2 15oz cans of re-fried beans
  • small can of minced black olives,
  • mexican rice
  • tortilla chips (ground)

In a pretty big pan, pour in some olive oil, and some diced onions and corn. I let that cook for a while, brown it a little. In a separate pot, I made some Mexican rice (takes about 20 minutes for the rice, so maybe do that early on). After the rice, and the corn are cooked, pour the rice into the pan with the corn, and add a couple of cans of re-fried beans, and a can of finely diced black olives. Let everything cook for a little while, and add some garlic, salt and pepper too. Add some bread crumbs to thicken everything up, they will stay together better in the fryer. After its done, take it out, and put it in the fridge (or the freezer if you’re in a rush). Next make up the breading for the balls. To stick with the Mexican theme, I ground some tortilla chips in the mortar, very fine. After every things cooled off, roll the (corn, beans, rice etc.) concoction into balls the size of the half moons in the tofu. Next roll the balls around in the tortilla crumbs. Toss them in a deep fryer for about 2 minutes. I then placed them in the tofu, added some of my dads home made pico, (roma tomatoes, onions, garlic, jalepeno, cilantro, and salt) smashed avocado, and diced chili’s. I topped it with a Chili dill sour cream. Which consisted of tofuti sour cream, ancho chili powder, garlic powder, soy sauce, tons of fresh dill, salt and pepper. Yummy success! These balls were divine! (no homo)

Follow

Get every new post delivered to your Inbox.