Posts Tagged ‘beefy’

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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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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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Yes We (mexi)Can! *Day 2*

January 27, 2009

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Total cost about $10

Day two of F.A.F.P.F., and things are getting really crazy around here.  We’re trying to cover a lot of bases,while being extremely generic, and of course, cheap.  When I used to live in Hawaii, a friend of my brothers named Phillip would come over to eat sometimes.  He was pretty much the most annoying kid ever made, but made a nice punching bag for a bunch of 9 year olds.  He was extremely white, had these huge thick glasses, and olive oil hair.  One night when he was coming over he was telling us which Mexican food he liked.  He was attempting to talk in his most authentic Mexican accent.  Saying things like, “i love tooohstaadas, and enchillaaaadas, and taaccoos (pronounced ta-hoes).  From that point on, every time we ate Mexican (he pronounced it mehhee-can), it was right to the Phillip impersonations, and I’m proud to say I still do.  Nothing like a little laugh at someone else’s expense.

The rice was made from 1 1/2 cups of white rice, chopped roma tomatoes, chopped bell peppers, garlic, cumin, ancho chili powder, chipotle sauce, tomato sauce, and salt to taste.  The tostadas had re-fried beans at the bottom, FYH cheese, tvp (seasoned mehhee-can style), lettuce, and tomatoes.  They were fried on a stove top skillet, in some olive oil.  On top was chipotle a sour cream, (vegan sour cream, chipotle sauce, drop of alegro, garlic powder, salt, ancho chili powder, nutritional yeast, and lime juice) and some salsa.  Also on the side is just some re-fried beans with lettuce and tomatoes.

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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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Seitan greasy highway burger….

January 16, 2009

For some reason no matter what, everytime I post something up that looks a lot like meat, I get a ton of emails and comments. They usualy go a little something like this. “Man, i couldnt eat that, that looks too real.” There seems to be a lot of people that are vegan, that really get what we call “annoying”. I get it, you’re so vegan, that not only did you make a personal decision to not eat meat, but you’ve also made a personal decision to be annoying. You know how I know that you made that personal decision? Because you have to tell me, and the world, that its too real for you to eat. Nobody goes on blogs and says things like, “sorry that corn on the cob looks way to much like a penis for me to eat.” You know why? Because really, who gives a shit. I’m actually not a huge fan of fake meats, being that I really actually crave vegetables most of the time, but from time to time, I think it’s great. Now if you don’t like the way they taste, thats one thing, but if you just wan’t to tell me how you can’t get past the fact that it looks like meat, (in sarah palin voice) theeeanks, but no theeanks. I used the PPK recipe for the seitan. But I changed up some very important steps. First I didn’t make the vital wheat gluten, i just went and bought it in a bag. Second, I didn’t boil it, i baked it in the broth. That’s a huge difference in texture change. The texture really amazing. Let it cook for an hour or so, at about 300 degrees. When you take it out, cut it into the size you want. Throw it in to a pan, and toss about 3 tbls of olive oil, and add some salt and pepper. The oil will give it a very greasy effect. Of course this isn’t the healthiest sandwich, but its really delicious. I put some vegan mayonnaise on the buns, lettuce, pickles, onions, ketchup, mustard, and some s&p. Put whatever other disgusting things on it you like, I just cover the good stuff.

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Beefy Quezo!!

November 7, 2008

Its fall time, and cookouts are about to be over. Im sure the winter will be a lot of fun without cornhole, and pogs. However if you find yourself going to a boring “indoor cookout” this winter, your going to want to have something tasty and hot to bring over. I found this Queso on Vegan explosion, while browsing around google really drunk and hungry. It takes about 15 minutes to make, and is really tasty. My brother and i had an idea to make this a little more interesting, and added some baaaaa ziiiiing!

keep in mind, if your going to a big cook out or something, i would make up a super Tripple Batch!!

2/3 Cup Nutritional Yeast Flakes
1/2 Cup Flour
1/2 teaspoon Paprika
2 teaspoon Salt
2 teaspoon Ground Cumin
Dash Garlic Powder
Dash Chili Powder
2 Cup Water
4 Tablespoons Vegan Margarine
2 10-ounce Can RoTel (drained)
4 teaspoons prepared Yellow Mustard
DIRECTIONS

Combine all dry ingredients (everything from nooch to chili powder) in a pan
Add water to pan, turn on medium heat
Stir constantly and once thickened, remove from heat.
Add in margarine, rotel and mustard. Stir until margarine is melted.
Once margarine has melted, put the pan back on the heat and stir until a bit thicker.
Serve over chips, enchiladas or in a quesadilla with seitan and veggies.

Next :

What i added :

1 Package of Morning star
1/2 a white onion (diced up)
2 tablespoons of minced garlic
1 pkt. Taco seasoning

In a separate pan, toss in the onions and garlic with some olive oil, and cook for about 5 or 6 minutes on medium heat, or until the onions are translucent. Next add the morning star beef, and let that cook until its crispy. Last empty the whole taco seasoning packet and stir until ready, then combine the beefy pan to the queso, and stir.