In honor of fall, I made two new recipes! Both super easy to make.
Stuffed sweet dumpling squash
2 squash, cut in half carefully, spoon out the guts
- Place cut side down on non-stick foil on a baking sheet in the oven at 425 degrees for about 25 mins or until you can stick the outside with a fork and it goes in easily
1 bag of boil in bag brown rice (approx. 2 cups cooked)
1 - 2 c. morningstar farms "sausage" crumbles (depending on how meaty you want it)
1 large onion, diced
2-3 stalks celery, diced
1 medium sized apple, i used gala, diced
salt, pepper, sage
- Cook rice. In skillet, saute onion and celery with spices til onion is translucent. Add apple and sausage. Saute til sausage is thawed. Stir in your cooked rice. Stuff your cooked squash, place back in the oven for about 10 mins to get it slightly browned on top.
Hominy Griddle-cakes
1 can hominy
bisquik
vegan butter (earth balance, check the label, they aren't all vegan)
-Drain hominy, saving the liquid in a bowl for mixing later. Saute the hominy in a skillet with 1 Tbsp. vegan butter til lightly toasted. Mash it with your reserved liquid, there will still be lumps, it's ok. Stir in enough bisquik to make a thick batter. Cook like they are thick pancakes, you want them golden and crispy.
Wednesday, September 30, 2009
Monday, July 20, 2009
S'Mores Cupcakes
Makes 12 cupcakes
From Vegan Cupcakes Take Over The World
Ingredients:
3/4 c. brown sugar
1/2 c. canola oil
2 Tbsp. molasses
1/4 c. soy yogurt
1 1/4 c. soy milk
1 tsp. vanilla extract
1 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 c. graham cracker crumbs
- Preheat oven to 350 degrees. Line a muffin pan with cupcake liners.
- You need 2 bowls, 1 for wet ingrediants and one for dry.
- Mix the brown sugar, oil, molasses, yogurt, soy milk, and vanilla in a large bowl.
- Sift the flour, baking powder, baking soda, cinnamon, and salt in a separate bowl and mix. Add the graham cracker crumbs and mix it up again.
- Add the dry ingredients to the wet in three batches, mixing well after each addition. Your batter will still probably be a little lumpy unless you made the graham cracker crumbs really fine. Lumps are ok though.
- Fill cupcake liners almost full. Sometimes mine spill over a bit, but it might just be the pan I'm using. So either take your chances on filling it all the way up, or leave a little space and have extra batter left over.
- Bake 22 to 26 minutes or until a toothpick in the center comes out clean. Transfer to cooling rack and let cool completely before decorating.
- I use fluffy white whipped frosting from the store.. read the ingredients to make sure there are no dairy or egg products. Or you can make your own, see recipe at the end.
- So generously frost the cupcakes with your white frosting, or if you really want a sticky awesome cupcake, look for vegan marshmallow fluff at whole foods.
- Then you will drizzle chocolate on.. mine is usually more like a pool of chocolate. See recipe that follows.
- Then I usually break some more graham crackers into 1/8 and stick them in the top, for decoration.. or you can crumble some on top.
Quick Melty Ganache
- 3 Tbsp soy milk
- 1/3 c. semisweet chocolate chips (they sell vegan chocolate chips at whole foods, not expensive, or check the ingredients.. i think dark chocolate generally doesn't have dairy in it)
- heat milk to simmer in a small pot or in the microwave, then remove from either, and add chocolate, stir til completely smooth. let cool about a minute, then drizzle onto cupcakes. it will solidify slightly, but never harden completely.
Fluffy Buttercream Frosting
- 1/2 c. nonhydrogenated shortening
- 1/2 c. nonhydrogenated margarine (Earth Balance)
- 3 1/2 c. confectioners sugar (sifted)
- 1 1/2 tsp. vanilla extract
- 1/4 c. soy milk
- Beat the shortening and margarine together until well combined and fluffy. Add sugar and beat for 3 more minutes. Add vanilla and soy milk, beat for another 5 to 7 minutes until fluffy.
- You can pipe the frosting onto the cupcakes by putting it in a sandwich bag and cutting off one corner. No mess! :) Nice.
From Vegan Cupcakes Take Over The World
Ingredients:
3/4 c. brown sugar
1/2 c. canola oil
2 Tbsp. molasses
1/4 c. soy yogurt
1 1/4 c. soy milk
1 tsp. vanilla extract
1 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 c. graham cracker crumbs
- Preheat oven to 350 degrees. Line a muffin pan with cupcake liners.
- You need 2 bowls, 1 for wet ingrediants and one for dry.
- Mix the brown sugar, oil, molasses, yogurt, soy milk, and vanilla in a large bowl.
- Sift the flour, baking powder, baking soda, cinnamon, and salt in a separate bowl and mix. Add the graham cracker crumbs and mix it up again.
- Add the dry ingredients to the wet in three batches, mixing well after each addition. Your batter will still probably be a little lumpy unless you made the graham cracker crumbs really fine. Lumps are ok though.
- Fill cupcake liners almost full. Sometimes mine spill over a bit, but it might just be the pan I'm using. So either take your chances on filling it all the way up, or leave a little space and have extra batter left over.
- Bake 22 to 26 minutes or until a toothpick in the center comes out clean. Transfer to cooling rack and let cool completely before decorating.
- I use fluffy white whipped frosting from the store.. read the ingredients to make sure there are no dairy or egg products. Or you can make your own, see recipe at the end.
- So generously frost the cupcakes with your white frosting, or if you really want a sticky awesome cupcake, look for vegan marshmallow fluff at whole foods.
- Then you will drizzle chocolate on.. mine is usually more like a pool of chocolate. See recipe that follows.
- Then I usually break some more graham crackers into 1/8 and stick them in the top, for decoration.. or you can crumble some on top.
Quick Melty Ganache
- 3 Tbsp soy milk
- 1/3 c. semisweet chocolate chips (they sell vegan chocolate chips at whole foods, not expensive, or check the ingredients.. i think dark chocolate generally doesn't have dairy in it)
- heat milk to simmer in a small pot or in the microwave, then remove from either, and add chocolate, stir til completely smooth. let cool about a minute, then drizzle onto cupcakes. it will solidify slightly, but never harden completely.
Fluffy Buttercream Frosting
- 1/2 c. nonhydrogenated shortening
- 1/2 c. nonhydrogenated margarine (Earth Balance)
- 3 1/2 c. confectioners sugar (sifted)
- 1 1/2 tsp. vanilla extract
- 1/4 c. soy milk
- Beat the shortening and margarine together until well combined and fluffy. Add sugar and beat for 3 more minutes. Add vanilla and soy milk, beat for another 5 to 7 minutes until fluffy.
- You can pipe the frosting onto the cupcakes by putting it in a sandwich bag and cutting off one corner. No mess! :) Nice.
Saturday, June 20, 2009
Moon Burgers
I came up with this recipe on my own. Season to your own tastes!
1 package extra-firm tofu, drained well
1/2 c. brown rice (measured before you cook it)
10 oz. pack baby bella mushrooms
1 yellow onion, finely chopped
4 cloves garlic, minced
1/2c. - 3/4c. quick oats
1/4c. - 1/2c. dried packaged breadcrumbs (i use the italian kind for more flavor)
Salt, pepper, season salt, garlic powder, cumin, liquid smoke (just a drop of two), bragg's amino acids (or soy sauce), chili powder, vegan worcestershire sauce, nutritional yeast (optional)
-keep in mind, i just started throwing in things that sounded good to me, feel free to experiment and taste test a little as you go
-Boil rice in 11/2 - 2 c. water until soft. Set aside to cool slightly.
-Mince mushrooms in a food chopper/processor, then saute in pan until soft and juicy. Put in large bowl with drained tofu and mash until all big lumps are gone. Add rice.
- Saute onions and galic until slightly carmelized then add to tofu mixture.
- When cool enough to handle, mix it all together with your hands. Add spices to your liking. Then make burger sized patties. This makes somewhere around 8 - 10 patties depending on the size you make them. They freeze extremely well!
- Place patties on oiled baking sheet in oven at 400 degrees for 10 mins, flip and bake another 10 mins. (If you want to freeze the rest for later, let them cool completely then wrap in seperate plastic wrap and baggies; when ready to eat go to next step)
- Saute them on both sides until you have a nice golden color and they are ready to eat.
1 package extra-firm tofu, drained well
1/2 c. brown rice (measured before you cook it)
10 oz. pack baby bella mushrooms
1 yellow onion, finely chopped
4 cloves garlic, minced
1/2c. - 3/4c. quick oats
1/4c. - 1/2c. dried packaged breadcrumbs (i use the italian kind for more flavor)
Salt, pepper, season salt, garlic powder, cumin, liquid smoke (just a drop of two), bragg's amino acids (or soy sauce), chili powder, vegan worcestershire sauce, nutritional yeast (optional)
-keep in mind, i just started throwing in things that sounded good to me, feel free to experiment and taste test a little as you go
-Boil rice in 11/2 - 2 c. water until soft. Set aside to cool slightly.
-Mince mushrooms in a food chopper/processor, then saute in pan until soft and juicy. Put in large bowl with drained tofu and mash until all big lumps are gone. Add rice.
- Saute onions and galic until slightly carmelized then add to tofu mixture.
- When cool enough to handle, mix it all together with your hands. Add spices to your liking. Then make burger sized patties. This makes somewhere around 8 - 10 patties depending on the size you make them. They freeze extremely well!
- Place patties on oiled baking sheet in oven at 400 degrees for 10 mins, flip and bake another 10 mins. (If you want to freeze the rest for later, let them cool completely then wrap in seperate plastic wrap and baggies; when ready to eat go to next step)
- Saute them on both sides until you have a nice golden color and they are ready to eat.
Thursday, March 26, 2009
Pap & Sheba
On spring break, we went to the Boma restaurant in Florida. It was an African buffet and a little pricey (almost $30 per person) but worth it! Great atmosphere too. It was so amazing! They had a large amount of vegetarian food, but also had carnivore stuff too. They had this one dish that was so good, I decided to try to find a recipe for it online after we got home.
- prepackaged polenta (I've found this in the refridgerated section where the biscuits are and also in the produce section where the tofu is, so it might take some looking around, you could also make your own, but I haven't tried doing that b/c I think it's probably difficult. Oh! There is a brand I've tried that is called Corn Mush, but it's the same exact thing.)
- cut into 1/2" slices then quarter each slice so you have bite-sized peices.
- saute' about 3 mins on each side in a skillet with non-stick spray until golden on both sides.
- 1 large onion, chopped (about a cup)
- 3 cloves minced garlic
- 16 oz. can diced tomatoes with juice
- 6 oz. can tomato paste
- 2 tsp. brown sugar
- 1/2 tsp. salt (or to taste)
- saute' onion and garlic with a dash of olive oil. when softened, add other ingredients and cook until hot and thick. serve over cooked polenta. you can serve this with rice or alone.
- prepackaged polenta (I've found this in the refridgerated section where the biscuits are and also in the produce section where the tofu is, so it might take some looking around, you could also make your own, but I haven't tried doing that b/c I think it's probably difficult. Oh! There is a brand I've tried that is called Corn Mush, but it's the same exact thing.)
- cut into 1/2" slices then quarter each slice so you have bite-sized peices.
- saute' about 3 mins on each side in a skillet with non-stick spray until golden on both sides.
- 1 large onion, chopped (about a cup)
- 3 cloves minced garlic
- 16 oz. can diced tomatoes with juice
- 6 oz. can tomato paste
- 2 tsp. brown sugar
- 1/2 tsp. salt (or to taste)
- saute' onion and garlic with a dash of olive oil. when softened, add other ingredients and cook until hot and thick. serve over cooked polenta. you can serve this with rice or alone.
Sweet and Sour Tofu with Pineapple
-1 block of extra firm tofu, drained and cut into large bite-sized chunks (the smaller the chunk, the chewier it is, which isn't really a great thing so maybe like 1/2" pieces here)
-large amount of cornstarch, not sure of the exact amount, maybe a cup or so, just be prepared to need more
-1 fresh pineapple (you can tell if the pineapple is ready if it smells like a really good pineapple.. yeah, you have to sniff the pineapple in the store - be prepared to be looked at weird, lol. if you can't find a good pineapple, resort to a can of all natural pineapple in its own juices, not the weird syrupy junk)
- you can buy good sweet and sour sauce or make your own. if you are making it, the ingredients follow: juice from 20 oz. can of pineapples, probably about 2/3 c., 3 Tbsp. seasoned rice vinegar, 4 Tbsp. brown sugar, 1 Tbsp. ketchup, 1 Tbsp soy sauce, and 1 Tbsp. cornstarch mixed with 4 Tbsp. warm water until dissolved. Boil softly in small saucepan until thickened slightly. Play around with it until it tastes the way you like it. It will thicken a bit more after it cools.
In a skillet, heat whatever kind of oil you want, cover the pan by 1/8". Cover your tofu cubes in cornstarch and saute' in oil until light golden brown and drain on paper towels. Fry in small batches. This can sometimes be risky as I found out when I made this on our recent trip to Florida. After a while, the oil started smoking so bad, we had to stop and air out the room. It was horrible! That certainly never happened when I've made this at home.
Wipe out pan and saute' pineapples until darker yellow and warmed through. You can also add sauteed green bell peppers if you'd like.
Combine all with sauce and serve over rice!
-large amount of cornstarch, not sure of the exact amount, maybe a cup or so, just be prepared to need more
-1 fresh pineapple (you can tell if the pineapple is ready if it smells like a really good pineapple.. yeah, you have to sniff the pineapple in the store - be prepared to be looked at weird, lol. if you can't find a good pineapple, resort to a can of all natural pineapple in its own juices, not the weird syrupy junk)
- you can buy good sweet and sour sauce or make your own. if you are making it, the ingredients follow: juice from 20 oz. can of pineapples, probably about 2/3 c., 3 Tbsp. seasoned rice vinegar, 4 Tbsp. brown sugar, 1 Tbsp. ketchup, 1 Tbsp soy sauce, and 1 Tbsp. cornstarch mixed with 4 Tbsp. warm water until dissolved. Boil softly in small saucepan until thickened slightly. Play around with it until it tastes the way you like it. It will thicken a bit more after it cools.
In a skillet, heat whatever kind of oil you want, cover the pan by 1/8". Cover your tofu cubes in cornstarch and saute' in oil until light golden brown and drain on paper towels. Fry in small batches. This can sometimes be risky as I found out when I made this on our recent trip to Florida. After a while, the oil started smoking so bad, we had to stop and air out the room. It was horrible! That certainly never happened when I've made this at home.
Wipe out pan and saute' pineapples until darker yellow and warmed through. You can also add sauteed green bell peppers if you'd like.
Combine all with sauce and serve over rice!
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