Archive for the ‘Entrées’ Category

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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

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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.
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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.

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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.

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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.

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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.

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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)

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How can I love you, if you wont lie down?

February 26, 2009

Boy oh boy, having a real job really makes life dull.  Although my job is probably the only one that exists in the nine to five world that I could ever imagine going to bed at midnight for.  Everythings felt very scattered and fast for the past month, and I’m just now starting to feel like myself again.  Well not the old self that could stay up drinking until 5am, and get on the post punk kitchen to post drunk naked pictures of myself, but familiar none the less.  We haven’t really made anything that amazing, but Sarah made these incredible cupcakes.  This was her first successful vegan baking, and it turned a lot of heads at the party.

Here’s our three legged dog tofu,  playing xbox while were cooking.

This is a dinner we made one night that was simple but good.  Fake bacon, lettuce, tomatoes, smoked tofu (not the dog), and veganaise.

This is a lil thing i threw together that involves filo, vegan cream cheese, a basil leaf (next time ill use a spinach leaf), smoked tofu, and sriracha.

and last, we had a bunch of people over the other night and made a ton of vegan sliders.  The recipe for the burger is from Vegan dad.  Everyone ate the shit out of these.

Stay tuned, I’ve got some contests coming up where you guys can win things!  I plan on starting a weekly thing starting in march, where I will be giving away very cool stuff for free!

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Fooogeettaabboouttiitt! Italian night! *Day 6*

January 31, 2009

day-6-copy

The power is still out all over Louisville, and we’ve still got guest lurching around the house.  Spaghetti is probably one of the best things to make for a bunch of people.  I’ve always had a hang up with people that live in America and pull the Italian card.  You know the type.  Their parent, or Grand parents, are Italian descendants, so instantly they’re more proud to be Italian, than Italians.  They are impossible to cook for, and always more annoying than Ryan Adams fans.  You’re as Italian, as I am Indian.  Please stop.  We all know that DNA and genes don’t pass down taste buds, stop pretending like they do.

Total cost about $13

I stopped by Amazing Grace, and got some polenta and tvp.  The tvp was a beef flavored one, that I haven’t tried yet.  We hydrated it, seared it in some olive oil with some onions, roasted garlic  and poured  basil garlic tomato sauce into it.  The polenta was sliced into 1/4 inch slices and pan seared in some canola oil.  After a little crispy, i seasoned it with garlic powder, salt, crushed red peppers, and smoked paprika.  Again, I suggest a Heileman’s Old Style with this dish.

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Tempurpedic Food *Day 5*

January 30, 2009

day-5-copy

I have this funny story, but it’s not funny at all, and not very believable.  It really happened though.  It’s really a little what I like to call, veggie humor.  I went to this little vegan/organic grocery called amazing grace here in Louisville, which is a place we frequently visit.  They’ve always had this section with vegan food, that’s a little bland, and basic.  I don’t mean to belittle it, but its just really basic vegan blt’s, vegan chicken sandwiches, etc.  Good food, but nothing that really gave me “chills”.  I went in there one day and they had gotten a new cook that was handling the dinners to go section, and wow things had changed.  There was a lot of very creative things in the case.  One of the things was country fried seitan.  I bought it, cause it looked awesome, and took it home.  While I was heating it up in the microwave I was talking to Sarah on the phone (most likely an argument about reality television).  During the phone call, I took the stuff out of the microwave, took a bite of the country fried seitan, and spit it into the garbage going *baaauu, ptttuee, baauuu, pffftthhh!!  Not because it tasted bad, but I really thought I had just bitten into meat.  I got off the phone in a flurry, and called amazing grace.  I was 110% sure that they had screwed up, but after yelling at the lady on the other side of the phone, and making her cry, she swore to me that it was vegan.    I took another bite.  After examining it very closely, I determined it was not meat.  This stuff was incredible, I bought it about 12 more times, before the cook quit, and moved to a restaurant down the street.  I tried to make it a few time, and it just never turned out right.  Tonight, I decided to give it another go.  Let me first start by saying, day 5 has turned out to be the best night so far, by very far.  I made this for a bunch of people tonight, and everyone was was very complimentary of it.  When you cook for people a lot, you start to get a gauge of when they don’t like it (but are saying they do),  like it, really like it, and really really like it.  This one they really really liked.  I cannot explain how incredible this turned out. I don’t mean to over sell this recipe, but you will never eat anything better, so just stop trying.

Total cost about $14

Seitan Steaks

makes 4 chunky filets or 6 thinner cutlets
DO NOT BOIL, IT WILL MAKE THEM RUBBERY, SIMMMMMER!!!
1 1/3 cups vital wheat gluten
2 Tbsp tapioca flour
1 Tbsp nutritional yeast
1 Tbsp garbanzo flour
1 tsp dried porcini mushroom powder** (yeah, nice and earthy!)

2 Tbsp tamari
2 Tbsp soymilk
1/2 Tbsp marmite
1 Tbsp olive oil
1 Tbsp ketchup
2 Tbsp red wine
1/2 to 3/4 cup broth* (cold)
1 Tbsp oil for panfrying

6 – 8 cups simmering broth (cold)

Mix the dry ingredients in a mixing bowl. Mix the wet ingredients in a measuring cup in the order listed. After adding the red wine, *add only enough broth to bring the liquids up to 1 cup. Reserve the oil for panfrying.

Add the wet ingredients to the dry and knead for 5 minutes. Shape into a log, then cut into 4 or 6 pieces, as desired. Flatten them into cutlets. Panfry on each side until golden.

Simmer in the simmering broth for 1 hour 15 minutes. Let cool in broth and use as desired.

For Breading:

1 cup bread crumbs
1 tsp dried basil
1 tsp dried oregano
pinch of salt
dash of pepper

½ cup plain soymilk (do not use low fat version)

1 cup unbleached flour

Directions:

Heat oil to 375 deg F. Use a thermometer!

Put bread crumbs, herbs, salt and pepper in one bowl, soymilk in a second bowl, and flour in a third bowl. This is your 3-step process for breading the steaks. Take each steak, and press it into the FLOUR FIRST, both sides. Make sure to really coat them. Then, quickly dip into the SOYMILK SECOND, and then finally press into the BREAD CRUMBS THIRD.

Now transfer to the frying pan heated to 375 F. Use a good pair of tongs to make it easy. Do this for each seitan steak, until golden brown as desired on each side. Then transfer to a plate lined with a paper towel to soak up the oil.

I took a recipe for seitan from Vegan Appetite, and a recipe for the batter from Bengarland.  The mashed potatoes were Yukon gold w/dill, mayonnaise <—-surprisingly amazing, garlic powder, earth balance, soy milk, salt and pepper.  The corn just had earth balance, with salt and pepper.  Make sure and follow the instructions on cooking the seitan, it turns out a really great texture.  The gravy my brother had to help me out on, because I’ve never made a successfully gravy. Basically was just some earth balance, sage, not beef cubes broth, water and flower.  Seriously check this out.

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