Posts Tagged ‘vegan’

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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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Ahhhoy!!!! Popcorn Shrimp (tofu) has arrived…..

April 8, 2010

I never knew that cocktail sauce was tasty.  Seemed like a grownup dip, never thought I would indulge myself.   I’ve been making these a bunch lately, and I’ve found its very important that you don’t buy pre-made cocktail sauce in plastic squirt bottles, its truly terrible.  I tried 2 different brands until I broke down and looked up the recipe.  It’s very time consuming, and cost a shit ton to make.
Cocktail Sauce recipe :

  • Ketchup
  • Minced Horseradish
  • Squirt of lemon juice

(takes about 2 1/2 minutes, stir well)

The tofu in this is really important.  I mentioned in my previous post that there is this Philly based brand called Fresh Tofu Inc. and a national brand called Westsoy.  These two brands don’t sit in water, and have a much more dense bite to them.  I made these with the regular tofu, and they just didn’t taste right.

Popcorn Shrimp Ingredients :

  • cubed tofu
  • 1/3  cup earth balance
  • 1 Tbls minced garlic
  • 1 Tbls Corn Starch
  • 2 Cups Chickpea Flour
  • 2 Tbls Old Bay
  • 1 Tbls onion powder
  • 1 Tbls Salt & Pepper
  • 1 Tbls Baking Powder

Melt the butter slightly, then whip the garlic and corn starch into it.  Let it firm up a bit.  Combine the chickpea flour, old bay, onion powder, baking powder ,s&p in a medium sized bowl.  First coat the tofu in the garlic butter, then cover in flour mix.  Deep fry and serve with cocktail sauce or whatevs.

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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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Vegan Sausage McMuffin’s

February 28, 2009

As I was laying in bed, I heard a drum beat.  That beat was from Karate Kid 2, the sticks they spin in between their hands, and make old hip hop drums.  I looked over at my lover, and she lay asleep.  Listening to tranquil sound of Daniel son getting his ass kicked.  I was hungry.  I knew she would share the sensation.  It was 11am, and I wanted to make her breakfast.  I hate breakfast food.  I love her though.  But I wanted her to experience a breakfast.  Lord why have you laid such a burden on me!  Why do you toy with me?!  Then it hit me.  I must make the first McMuffin with my new cookie cutters.  The plan is dangerous, but I believe I will be the first.  I’m too fragile to google it, so I decided to assume I am the first.  I will cut tofu with a large circle, and cut a smaller circle inside.  I will cook them separate, and the middle shall be cooked in turmeric.  It will look amazing.  I could only find faux sausage.  My heart was set on some fake ham, but I was not so fortunate.  I cooked the fake sausage in garlic powder, onion powder, salt & pepper, and veg Worcestershire.  I then laid some toffuti cheddar cheese squares over them.  The English muffins were toasted and buttered, and the creation was complete with some hash browns.  *Que “you’re the best around”

Kind of hard to see the “yolk” effect, but the lighting was a little bad.

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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.