Posts Tagged ‘Capers’

h1

Fancy schmancy Vegan Macaroni and “Cheese”

January 14, 2009

I’ve always been very attracted to macaroni and cheese. It’s really fattening, and delicious. Macaroni and cheese has always been to me, like that gross girl you banged in college, and you never told your friends about. I know what you’re saying, “awwww, that poor macaroni and cheese! You’re such a typical male chauvinist faux pig! “. Okay, okay, maybe you’re right, but it’s a good analogy and you know it. Growing up, we added hotdogs, and maybe even sometimes, some salt and pepper. Being that I’m now awesome, I have decided to make my own, gourmet style.

I searched around the google for a very short time, and found 3 recipes that gave me a little vegan boner. First, I was on the “food porn” section of the Veggieboards forum. After having a few pretentious lol’s at what people considered “food porn” (i.e. microwavable amy’s vegetarian in a box meals((literally)), I found an awesome vegan macaroni and cheese dish. It’s a bit bland, but none the less, very delicious looking. I then dug deeper. Cause I’m an investigator.  I don’t just settle for the bullshit. I’m into it. Sorry, that came out wrong. I wanted something to show that I’m way more hip, and don’t need to live in Brooklyn to have a vegan blog. I next found a recipe for macaroni and cheese that had morels and lobster in it. Then I found one that put sweet potatoes in it. I nearly shit myself with  ideas. I replaced the lobster with sun dried tomatoes, and used soy creamer, instead of soy milk. Capers anyone? Hell yeah, I did. Sauteed the sun dried tomatoes and morels in some vegan butter with garlic, and caramelized the sweet potatoes into little squares. Baked it at 350 degrees for 15 minutes, and made out with my girlfriend for 9 minutes while waiting. This is the best macaroni and cheese you will ever have. “oh, i add tvp to my mac & cheeze”. Shut up pervert. Make this, and stop watching real chance at love.

h1

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