Posts Tagged ‘smoked paprika’

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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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Fooogeettaabboouttiitt! Italian night! *Day 6*

January 31, 2009

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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

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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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Black Bean & Garlic Stir Fry w/ Edamame Dip *Day 4*

January 29, 2009

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Total cost about $15

Yo yo, it’s day 4, get your ass on the floor, and…..dry hump…the girl next to you…Sorry, my freestyles these days are a bit exhausted.  Were completely snowed in, power is out in 200,000 houses, we’ve got guests sleeping over, and thank Jesus we still have power.  We decided to make stir-fry tonight, with some mock duck I got for Christmas from my mom.  We laid out a bunch of vegetables, and sauces, noodles, and rice.  Sarah took everyone’s orders like we were in a restaurant.  It was quite endearing.  (quick side note, today’s picture for the vegan amateur porn is the best one I’ve found.  Check out the dudes faces, they look like they all work the prize counter at a 1986 roller rink.)  All together we had :

  • tomatoes
  • chives
  • red onions
  • shitake, portabella, cremini mushroom
  • red and green peppers
  • green & yellow beans
  • broccoli
  • garlic
  • ginger
  • black bean sauce
  • chili garlic sauce
  • soy sauce
  • mock duck & tofu marinated in soy sauce/alegro/ginger/Cayenne pepper/and some water
  • sesame and canola oil

Everything was tossed in a Wok, and cooked together with sesame and canola oil.  I used extra black bean sauce, and boiled the mock duck first to get the canned taste out of it.  The tofu and mock duck was pan seared first.  This stir-fry was so good, I wouldn’t even wear a condom with it.  The entire apartment was filled with an amazing smell, and life tonight was good.

The edamame dip was very much like hummus.  I took the recipe from food networks website. We then dipped carrots in it all night, singing “Kentucky rose” by Michael W. Smith.

Total cost about $5

  • 12 ounces shelled, cooked, and cooled edamame, about 2 cups, recipe follows
  • 1/4 cup diced onion
  • 1/2 cup tightly packed fresh cilantro or parsley leaves
  • 1 large garlic clove, sliced
  • 1/4 cup freshly squeezed lime or lemon juice
  • 1 tablespoon brown miso
  • 1 teaspoon kosher salt
  • 1 teaspoon red chili paste
  • 1/4 teaspoon freshly ground black pepper
  • 5 tablespoons olive oil

Place everything in your food processor, and blend until smooth.  Garnish with smoked paprika and cilantro.

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Smokey Chili *Day 3*

January 28, 2009

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It’s day three, and being really broke never tasted so good.  It’s snowing outside, 18 degrees, and my girlfriend had “roomie” night tonight.  Which basically means I have to go away for a few hours to hang out with my male friends, and let them get wasted on wine.  Tonight was chili night, so it worked out well for everyone.  I’ve made 26 chili’s in the past year, and they’ve all just been O.K.  Nothing really grabbed me.  In fact I came in last place at a chili cook off for a friend of mine’s birthday.  This chili, is in fact, the one.  My dad always had a delicious chili growing up, and I’m now proud to say I have my own chili.  All of my previous recipes have come from recipes, so I decided to go rogue with this one, and just do my thing.  It’s a little smokey, delicious, and of course cheap.

Total cost about $11

  • 2 can black or pinto beans, drained
  • 2 can kidney beans, drained
  • 2 can diced tomatoes
  • 1 onion, diced
  • 6 cloves garlic, minced
  • 2 green peppers
  • 1 small can of tomato paste
  • 4 tbls of nutritional yeast
  • 4 tbsp olive oil
  • 1 cup tbsp vegetable broth
  • 1/2 cup of hickory allegro (my favorite marinade, basically soy and liquid smoke + some other shit)
  • 4 tbsp chili powder
  • 2 tbls oregano
  • 4 tbls curry
  • 1 tbls turmeric
  • 4 tbls curry
  • 2 tbls smoked paprika
  • 1 tbls salt
  • 2 tbls ancho chili powder
  • 2 tbls mexican chili powder
  • 1 tbls red pepper flakes (optional)
  • 2 cups of hydrated  TVP
  • 2 cups of water
  • 1 glass with 2 dudes wrestling on it

Cook the onions, green peppers and garlic first in the olive oil until transparent.  Slowly add the beans.  Let it simmer for a few minutes, and add all of the spices.  Go ahead and pull out your glass with two dudes wrestling on it, and serve hot.

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Vegan slumgolian! *Day 1*

January 26, 2009

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Welcome to day 1 of  the 22 day filth amateur, food porn fest!  This is a recipe from my mom, that we had growing up a lot.  It’s easily veganised, and like a funner ( I love that word) version of sloppy joe’s.  Thank god for the filthy amateur food porn fest, I would never be able to post this.

Total cost about $6

  • 1 Pkg of tempeh
  • 1 can of vegetarian beans
  • 1 large family size can of tomato soup
  • 1 onion
  • 3 tbls of curry
  • 4 cloves of garlic
  • 1 tbls ancho chili powder, tumeric
  • 1 tsp of smoked paprika (optional)

First boil a package of tempeh first for 10 minutes.  while waiting,  put some diced onions in a pan until they get translucent.  Let the onions cook for a few minutes, and add the garlic (minced).  When the tempehs done, crumble it and throw it in to cook with the onions.  Let the tempeh crisp up a little bit.  There’s usually a lot of water in it, so it might take a while.  Add all of the spices except the curry, and stir.  Let that cook for a few minutes and add the soup, and beans.  The can of beans just says vegetarian beans in tomato sauce.  The can in my grocery was right next to the pork and beans.  Add the curry and stir really well.  Garnish with parsley and nutritional yeast.  I served it over wheat buns, but I’ve heard of people using macaroni, or rice.  This makes a lot, thanks ma!

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Red potato & Yukon Gold Hash Browns w/Spicy Roasted Garlic Ketchup

January 20, 2009

- Red & Yukon Gold Hash Browns w/Spicy Roasted Garlic Ketchup

- English Muffins w/Cumin Dill Sour Cream, Diced Olives and Sweet Peppers

- Pan Seared baby bananas w/Roasted Red Peppers & chives

Hash browns were invented by the ancient rednecks of Georgia in 1773.  They were at one point used during sex games, where the redneck would  place a batch of shredded potatoes on his womans stomach, believing that “her body was so smokin’ hot”, he could actually cook them on her.  Of course, this is just a legend.  Usually nothing would happen, and the two would just end up having sex in a pile of shredded potatoes, and onions.  However, stories like these that my parents told me growing up, always claimed a big piece of my heart.

I threw this together while in the grocery store.  The hash browns are just shredded red and yukon gold potatoes, as well as some cut onions.  Browned them on a skillet with some oil, salt and pepper and of course, smoked paprika.   Make sure and lay a few paper towels over the potatoes after you shred them, and get as much of the water out of them as you can.  The ketchup is put in a blender with sriracha, roasted garlic, some lime juice and s&p.

The English muffins were toasted and had some earth balance and roasted garlic (literally spread on there!).  The sauce was made with tofutti sour cream, cumin, dill, salt and peper, and a dash of sriracha sauce.  Mix it well and  lay it over the English muffin.  Green, kalamata olives and sweet red peppers were diced, and laid on top.

The baby bananas were pan seared in earth balance with salt and pepper.  Laid over them is roasted red peppers and sliced chives.

Dig in!  Like most meals that people suggest wines with, I suggest this to go with a warm     Heileman’s Old Style.

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Curry Sweet Potato Fries w/ Spicy Mango Chutney Ranch

January 19, 2009

I’ve never made sweet potato fries, and I love curry. I had been reading that the sweet potato fries turned out mushy, so I decided to go with the baking at 450 degree method. I boiled the potatoes first, then cut them into fries. Toss them in curry and cornstarch, salt, sprinkle some smoked paprika, and throw them in the oven. Make sure to lay foil on the pan, and spray it good with some pam, or they will stick bad. I baked them for a while, and turned them about every 10 minutes. While they were baking, I put some earth balance in a pan, melted it down, and added some curry and lime juice. Let that cook on high for minute, then turn it off until the fries are done. For the sauce, I just mixed some vegan ranch with some mango chutney, lime juice and s&p. The fries turned out pretty crispy. I dipped one in the chutney ranch, smacked my girlfriends ass really hard while chewing, and said, oh shiiiit. The ranch really makes this one.

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Stuffed avocados & grilled asparagus w/horseradish sauce

January 14, 2009

Did you read this article? Oh, you didn’t. Well let me just put it to you like this.  Avocados are gonna be 2009′s new gas prices. According to the article, the weather was hotter than normal last June, which means we’re all gonna be typing in green beans on the produce button in the u-scan lane’s. Not to mention, I accidentally read what some person named “don” wrote on the comment section below that made me puke a little in my mouth.

Don said…

I have not been buying any avocados anyway–because all the avocados ,tomatoes,and other produce are from Mexico—and I refuse to buy any produce from Mexico because from what I have read and heard –Mexico uses sewer water in many places to water the crops.

Now true, don could be that guy or girl, thats in the supermarket wearing a hemp purse, and patchouli, listening to Sigur Rós on his or her organic i-pod. Either way, I still thought about it while making tonights side dish. Being that avocados are practically gods handjob of the earth, I made them anyways.
Scoop the avocado out, carefully, and set it aside. Dice up the tomato and the avocado, and toss them in a bowl. Add 3 cloves of minced roasted garlic into the mix, and carefully mix everything. Put everything back into the avocado skins, and drizzle a generous amount of nutritional yeast over the top. Next add some salt and pepper, some smoked paprika. I drizzle some Tabasco sauce over the top, but that just if your feeling crazy. The Asparagus was cooked in a cast iron pan, with some vegan butter and garlic. The horseradish sauce was mixed together in a bowl :

1 cup of veganaise

2 tbls of horseradish

1 tbls of garlic powder

1 tsp of bragg (or soysauce)

____________________________

Lay it out and make it look pretty, I added some sriracha sauce too. Believe me you dont want people calling you a racist.

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Thankyou for smoking….

December 30, 2008

As you will see on this blog, i am a frequent visitor of the what the hell does a vegan eat anyway? blog.  They’re always smoking stuff like its going out of style, so i went out and bought a smoker. Luckily i was able to find one locally, but i really had to look hard. I went to bed bath and beyond, target, sears, meijer, etc. I even covered my face with a newspaper and went into wal-mart looking for one. Eventually i stumbled on this little place here in Louisville called The Gourmet Cottage, and its a must visit if you’re in or around Louisville. I bought the smoker for $40 and bought 3 small bags of wood chips (hickory, mesquite, and black cherry). In the end my favorite was mesquite. Let me just tell everyone, you need a smoker. Oh no your saying, i’m cool without one, I know how to cook tofu properly and i snort nutritional yeast. Well guess what, your not. You need this item. Heres the same one i bought on amazon for $39.00. (link)

Ive smoked Zucchini, seitan and tofu so far, and this blog is about the tofu (all were very good though). Ive gotten to the point, where i only want tofu like this. I mean, im so crazy and filthy, i eat tofu raw, and i still will. Sometime i dip it in soy sauce, sometimes i dip it in hot sauce, so what! Dont judgeish me! The smoked way is by far the best though, no doubt about it. I came up with this recipe while at work, and made it for a going away party.

Smoked tofu appetizer

Smoked Tofu h’orderves

1 Block of extra firm tofu

2 red peppers

1 jar of capers

1 tbls of smoked paprika

3 cloves of garlic

2 cups of hummus

1/4 cup of soy sauce

4 chives

1 tbls of olive oil

__________________________________
First get the tofu cut and ready for the smoker, thats the longest part of this process. cut the tofu about a 1/4 inch thick or so, maybe a little less, i usually cut it just a little thinner than that. Keep in mind in the end you will be cutting it into squares (after you smoke it) and no one likes to bite into thick tofu. Ready the smoker, i pour red wine on the wood chips instead of water. After the smoker is assembled, put a thing of foil over the grill part, so the tofu doesnt fall through. Start the burner, and let it smoke for about 20 minutes, flip it, and smoke it for another 20 minutes. While thats smoking, get your red pepper out, and wash it, gut it, slice it into squares about the size of checker board squares. Take a spoon and lay a descent spread of hummus on each of the squares, let those sit and wait for the tofu to finish. When the tofu is done, cut it into squares about the same size as the red peppers. Coat a pan with a litle bit of olive oil and after it warms up lay the garlic and tofu in. I usually let the tofu crisp up a little bit and flip it. Pour the soysauce in, and let it cook for a bit, until all of the soy sauce is soaked in. When its done, lay the tofu over the hummus on the red pepper, and top the tofu with another layer of hummus. Put about 3 capers and 2 chives into the top layer of hummus, and sprinkle the smoked paprika over them. Place some cute little toothpicks in them, or some little ferries, or maybe even some little baseball bats for the sport lovers! Goodnight, and good pot-luck.

-Stanley

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