Well, I had some leftover greens and wanted some ersatz comfort food. SO... I made Mac & Shews . Secret ingredient is sauerkraut. I never thought I would find any use for that strange food item, but this smells delicious baking in the oven, and I invited Chris to come and partake. Hopefully he will stop by. Anyhow, give it a try. I made the greens with the same recipe I used Sunday night, and I know they will be delicious.
The only negative I can think of, is, I need a much larger food processor. Mine is tiny, and the cashews/broth/sauerkraut BARELY fit in my blender. I don't think I got the sauce as smooth as I would like it to be. But it did look creamy when I added it to the roux and stirred everything up. Here's hoping!
Update: It was nearly perfect! I would have liked the sauce to be just a bit creamier, but even with the nutritional yeast, it tasted fabulous!
the easy life and hard times of a not-so-domestic goddess
Tuesday, January 28, 2014
Sunday, January 26, 2014
First tries from Sexy Vegan
I may have mentioned that my son Chris gave me The Sexy Vegan Cookbook for Christmas. We finally got around to making something from it, well sort of.
Here's the finished product (food porn coming up!)
Chris helped me with the entire dinner from start of the seitan to the finishing touches on the greens. We used the Simmered Seitan from Isa Does It, the breading recipe Colonel Schmolonel from The Sexy Vegan Cookbook, the Punk Rock Chickpea Gravy from Vegan With A Vengeance, a mashed potato recipe similar to that in The Sexy Vegan Cookbook and the greens recipe from The Sexy Vegan Cookbook. The food was as delicious as it looks in the picture, perhaps more. Amy thought I put too much salt in the greens, so I'll back off of that a little next time. But I do like the touch of putting some red pepper flakes in the greens. The greens had just a hint of spiciness and were cooked perfectly, not too wilted. Chris really got into using the mixer to make the mashed potatoes. They turned out really well. (I didn 't use the amounts in the cookbook, just the basic ingredients; after all, I've made these before.) The Punk Rock Chickpea Gravy has become a favorite of mine, though I'm always having to leave one or two ingredients out because, well, I forget to get stuff at the store. Next weekend will herald a MAJOR grocery shopping day. Just saying.
Chris wants to do some more cooking, and I for one want to encourage him. I enjoy his company in the kitchen and I have also told him chicks dig a dude who can cook. (Now to get Marcus to do some vegan cooking... he is going to make Nirvana Enchilada Casserole some time soon, I think. Shucks that would make enough food to feed one person for a week. Of course, on the day of the Chargers game, we snarfed it all down in no time flat. But...
I think you could make Fried Seitan out of just about any decent seitan recipe. But I do want to try the Sexy Vegan seitan recipe some time soon. Wow. I am so satisfied by this meal, I decided NOT to bake chocolate chip cookies until another night this week.
Here's the finished product (food porn coming up!)
Chris helped me with the entire dinner from start of the seitan to the finishing touches on the greens. We used the Simmered Seitan from Isa Does It, the breading recipe Colonel Schmolonel from The Sexy Vegan Cookbook, the Punk Rock Chickpea Gravy from Vegan With A Vengeance, a mashed potato recipe similar to that in The Sexy Vegan Cookbook and the greens recipe from The Sexy Vegan Cookbook. The food was as delicious as it looks in the picture, perhaps more. Amy thought I put too much salt in the greens, so I'll back off of that a little next time. But I do like the touch of putting some red pepper flakes in the greens. The greens had just a hint of spiciness and were cooked perfectly, not too wilted. Chris really got into using the mixer to make the mashed potatoes. They turned out really well. (I didn 't use the amounts in the cookbook, just the basic ingredients; after all, I've made these before.) The Punk Rock Chickpea Gravy has become a favorite of mine, though I'm always having to leave one or two ingredients out because, well, I forget to get stuff at the store. Next weekend will herald a MAJOR grocery shopping day. Just saying.
Chris wants to do some more cooking, and I for one want to encourage him. I enjoy his company in the kitchen and I have also told him chicks dig a dude who can cook. (Now to get Marcus to do some vegan cooking... he is going to make Nirvana Enchilada Casserole some time soon, I think. Shucks that would make enough food to feed one person for a week. Of course, on the day of the Chargers game, we snarfed it all down in no time flat. But...
I think you could make Fried Seitan out of just about any decent seitan recipe. But I do want to try the Sexy Vegan seitan recipe some time soon. Wow. I am so satisfied by this meal, I decided NOT to bake chocolate chip cookies until another night this week.
Monday, January 20, 2014
White Bean and Roasted Garlic Soup
Amy requested soup for dinner last night. Of course, I acquiesced, and thus made White Bean and Roasted Garlic Soup from Vegan With A Vengeance. It was a little thin, even with the beans and garlic pureed (using my wonderful immersion blender Marcus gave me for my birthday), so we added frozen mixed vegetables. I also made a couple of other changes - I only roasted one
head of garlic and not two - I thought two was a bit excessive- and I
put in a half teaspoon of white vinegar instead of the lemon juice. (I
keep forgetting to buy lemon juice. I'm not sure why.) Anyhow, I'm not
sure I will make it again, but if I do, I will try two heads of garlic
for sure, and of course, the lemon juice. It was quite good.
To go with the soup, I made Irish Soda Bread from Recipes For A Small Planet-well, a recipe for it, with white whole wheat flour, using molasses instead of honey and soured soy milk instead of yogurt AND applesauce instead of an egg. It was rather gooey and had to be spread in the pan, but Amy liked it. I was pleasantly surprised, because Amy is not one for liking bread all that much. All in all, I would say it was a successful supper, and we will have the leftovers for lunch today!
To go with the soup, I made Irish Soda Bread from Recipes For A Small Planet-well, a recipe for it, with white whole wheat flour, using molasses instead of honey and soured soy milk instead of yogurt AND applesauce instead of an egg. It was rather gooey and had to be spread in the pan, but Amy liked it. I was pleasantly surprised, because Amy is not one for liking bread all that much. All in all, I would say it was a successful supper, and we will have the leftovers for lunch today!
Tuesday, January 14, 2014
Seitan and Broccoli with Pantry BBQ Sauce
More goodness from Isa Does It. Using the Chicky Seitan recipe, I made about two pounds of seitan, all of which I used in the recipe. The BBQ sauce is as it says, using all items that are pantry staples. It really was very simple to rustle up, and the flavor of the seitan was really brought out by the steaming. My son Chris, who has been vegetarian for nearly 10 years, really liked this, his first time trying seitan. Amy and I liked it too, and I definitely want to make this again.
Friday, January 3, 2014
Vegan Cinnamon Rolls (Bread Machine)
I made these using my breadmaker on the dough setting.
Here is the recipe, altered to make it vegan:
Prepare the filling:
Once the dough is finished, roll out with rolling pin until it is flat, kind of like a square pizza. USing a flat spatula, spread the filling all over the dough as one would pizza sauce on a pizza. Then, roll the dough up jelly roll style. Cut the roll into small cylindrical shapes (a kitchen knife will do fine). Next, place the cinnamon rolls on one or two flat cookie sheets to prepare for baking.
In a warm place (we heated our oven to 170º then turned it off and placed the pans inside) let the buns rise for about 45 minutes. Once the buns have finished rising, preheat the oven to 350ºF. Bake the cinnamon buns for 25-30 minutes.
Prepare the icing:
Once the buns are finished baking, take out of oven, pour icing over them, let cool a bit, then ENJOY!
Update:
Sadly, I think 1TBSP of ground flax seed is way too much. Also, perhaps one would do better to use bread flour. And do NOT double the filling. It melts and ends up really nasty. I may try this again, but I think I will use applesauce instead of flax seed. These were positively dreadful.
Here is the recipe, altered to make it vegan:
- 1 TBSP ground flax seed + 1 cup water at room temperature (whisk until foamy, then add to bread pan first
- ¼ cup oil (I used vegetable)
- 1/3 cup sugar
- 1 tsp salt
- 3½ cups flour (I used all purpose)
- 1½ tsp active dry yeast
Prepare the filling:
- 1/3 cup soft Earth Balance spread
- 1/3 cup granulated sugar
- 2 TBSP cinnamon
Once the dough is finished, roll out with rolling pin until it is flat, kind of like a square pizza. USing a flat spatula, spread the filling all over the dough as one would pizza sauce on a pizza. Then, roll the dough up jelly roll style. Cut the roll into small cylindrical shapes (a kitchen knife will do fine). Next, place the cinnamon rolls on one or two flat cookie sheets to prepare for baking.
In a warm place (we heated our oven to 170º then turned it off and placed the pans inside) let the buns rise for about 45 minutes. Once the buns have finished rising, preheat the oven to 350ºF. Bake the cinnamon buns for 25-30 minutes.
Prepare the icing:
- ½ cup powdered sugar
- 3 TBSP almond milk
- ¼ tsp vanilla
Once the buns are finished baking, take out of oven, pour icing over them, let cool a bit, then ENJOY!
Update:
Sadly, I think 1TBSP of ground flax seed is way too much. Also, perhaps one would do better to use bread flour. And do NOT double the filling. It melts and ends up really nasty. I may try this again, but I think I will use applesauce instead of flax seed. These were positively dreadful.
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