Brownies with a KICK

Last night I went to a New Years Eve party and wanted to bring brownies. Since I knew there would be numerous, yummy chocolaty choices, I decided to do something different. I am a fan of dark chocolate candy bars spiced with hot peppers and this was my inspiration. The result was a crowd pleaser and I was happy to discover that the brownie was still deliciously sweet but had a pleasant after burn. It wasn't too spicy. No one ran to the kitchen for a glass of water. If I had added more heat, I don't know if the positive reaction would have been the same. I guess if you tweak this recipe, know thy audience!

Preheat oven to 350 degrees

You'll need 2 mixing bowls, one for dry, one for wet. If you don't have two big bowl, you can use a smaller one for the wet.

DRY BOWL (mix the following throughly):
~1 1/2 cup sugar (I like to use organic sugar)
~ 1 1/3 cup flour
~3/4 cup unsweetened cocoa powder
~3/4 tsp baking powder
~1/4 tsp sea salt
~1/4 tsp ground habanero chile powder (I used the Spice Island brand which is SUPER hot, one little morsel on your tongue can be a fiery inferno to the faint hearted. There is also a warning label on the bottle! If I used cayenne, I would probably add more. Use your best judgement if you alter the type of chile powder.)


WET BOWL: 
Rapidly mix together: 
~ 2 tsp ground flax seed/ flax meal
~ 2 tbsp water
Now add the following and throughly mix together:
~1/2 cup water
~3/4 cup apple sauce (plain, not sweetened)
~2 tsp vanilla extract


Add the wet ingredients to the dry ingredient and stir until batter is smooth. Pour into lightly oiled glass baking pan (8X8). Bake for 40 minutes. The brownies will come out VERY moist and gooey. If you like a more cake-like brownie, cook for a little longer. 


I topped the brownies with a couple of dried hot peppers and glazed the brownies with a mixture of powder sugar, vanilla, red food coloring and a tiny bit of water. Then I added glittery sprinkles. I used the hot peppers as a decoration but mostly as a warning device. None of the topping is necessary. 

Pumpkin Scones

I LOVE pumpkin! During Fall and Winter, I crave the yumminess of pumpkin. Although I love savory pumpkin dishes such as Thai curry or Caribbean soup, to me the ultimate pumpkin experience comes from a little added sugar! Another ingredient, which compliments pumpkin is ginger. I've had raisins in scones before, so I thought...why not crystalized ginger. It worked! Depending on fast you can throw stuff in a bowl, you can have these scones started and out of the oven in about 30 to 35 minutes.

Pre-heat Oven: 425 degrees

Add the following dry ingredients in a large mixing bowl and mix throughly:

• 1/2 cup sugar (these scones are not sweet)
• 3 1/2 cups flour (I used Bob's Red Mill - whole wheat pastry flour)
• 1 tsp baking soda
• 3 tsp ginger powder

Now add:

• 1/2 cup vegan shortening (I used Earth Balance, it comes in sticks and easy to cut the correct amount, you can also use vegan margarine) 

Use a metal pastry blender (hand-held kitchen gadget with three or four metal wires) or a couple of knives and cut through the shortening/margarine until the pieces are pea size. 

Now add:

• 1 can pumpkin puree (regular size can, NOT pumpkin pie mix)
• A handful of crystalized ginger cut into small raisin-sized pieces

1. Gently mix ingredients (you don't want to over mix, because the dough won't be as flakey) until the dry ingredients become more wet and the dough begins to form. 
2. Then on a cutting board (lightly floured) knead the dough until the dry parts are all incorporated. 
3. Roll out dough or push out with hands until dough forms a circle. 
4. Slice the dough into 12 triangles.  
5. Place on baking sheet (non-stick pan or lightly sprayed pan) with enough room between each other for expansion as they bake. 
6. Bake for 12 to 15 minutes. 

Pumpkin Pie (with gluten-free option)

My sister, nephew and I are planning a big Vegan Thanksgiving for friends and family. One of my very favorite Thanksgiving menu items is Pumpkin Pie!! I love the stuff. My sister decided not to make one, but instead order it from New Seasons. Nothing against New Seasons, but their pies are EXPENSIVE. I'm a penny-pinching, DIY person; so, last night I experimented making a pumpkin pie and IT CAME OUT AWESOME!!! I must admit it wasn't completely DIY, I used a store bought crust and canned pumpkin. But it was EASY!!!

Here's what I did......

FOR THE FILLING

In a large metal mixing bowl I mixed the following (note you can use a blender or food processor): 

• 1 box extra firm silken tofu - use an emersion blender and blend until creamy and the chunks are gone, be sure to do this first (if you don't have an emersion blender, you can mix everything in a food processor or regular blender)
• 1 can pumpkin puree (NOT pumpkin pie mix)
• 3/4 cup organic pure cane sugar
• 1/4 cup tapioca starch (I get this stuff dirt cheap at asian markets, but Bob's Red Mill makes it too)
• 4 tsp vanilla (the real stuff - you can get a giant bottle of this at Costco fairly cheap)
• 2 tsp cinnamon
• 1 tsp ground ginger
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 1/8 tsp sea salt
• 1 tbsp agave (optional. I added this to make it slightly sweeter. Taste batter and if you think it needs extra sweetener you can add the agave to your liking. Maple syrup would also work or a little more sugar)

Mix all the ingredients thoroughly, pour into pie shell* and bake for 1/2 hour at 400 degrees and 15 minutes at 350 degrees.**

Cool pie on rack.

*I used a store bought graham cracker crust. I did not pre-bake it. However, you could use a gluten-free pie crust or a traditional pie crust and pre-bake pie crust if needed. If you're even more DIY than me, you can make your own crust.

**My oven is old, therefore I tend to bake things at a high temperature. Be sure to keep an eye on your pie and adjust the heat as needed. Keep in mind that the pie needs to get firm and the higher temperature at least for 15 minutes in the beginning really helps. 

Gluten Free - Cinnamon Raisin Bread

My husband and I are trying to reduce our gluten intake. So I've been experimenting with various gluten-free flours and ingredients. Last night I made a loaf of cinnamon Raisin Bread that turned out really yummy. 

In a large bowl MIX the following DRY ingredients:

~ 1 cup sorghum flour (try Bob's Red Mill brand)

~1 + 1/8 cup oat flour (try Bob's Red Mill brand)

~ 1/2 cups Brown Rice Flour (I get this in bulk or use Bob's Red Mill)

~1/2 cup tapioca starch (I get this really cheap at Asian markets, but Bob's Red Mill makes this too)

~3 tsp of Xantham Gum (this is a key ingredient - don't leave this item out, it won't form correctly)

~1 tsp sea salt

~1 Tbsp Yeast (I buy this at Costco where I can get a huge container of this for less than the price of a few little packages at the grocery store. Just be sure to keep it in your fridge.)

~1 Tbsp + 1 tsp Cinnamon (I get this from Costco in a huge container, which is pretty affordable)

~ 2 Tbsp + 1 tsp Organic Pure Cane Sugar (I get this at Costco too, 1 giant bag costs a little more than one regular size bag at the grocery store)

MIX THESE DRY INGREDIENTS THEN ADD 

~1 or 1 + 1/2 cup organic raisins (I get these in a giant bag at Costco)

In another bowl MIX the following WET ingredients:

~2 Tbsp + 1 tsp flax meal with 6 Tbsp water - MIX TOGETHER before adding the rest of the wet ingredients (I just got a giant bag of this at Costco for a great price, but you can buy the flax seeds in bulk and grind your own flax meal)

~1 Tbsp agave syrup (you could add a little more to make the bread sweet)

~2 Tbsp flax oil (I got this from Costco too)

~1 tsp apple cider vinegar (I used the Bragg's brand)

~1-3/4 cups water 

Add the wet to the dry and thoroughly mix. It will form into a globulous dough.

Get your bread maker ready to go with the basket and kneading paddle in place. Scoop the dough into the basket so that it fills the bottom evenly.

Set your bread maker for GLUTEN-FREE (if you don't have this option, set it for WHITE), 1.5 POUNDS, DARK browning. (Your bread maker will knead the dough and bake it, which should take less than 2 hours).

Seitan Holiday Roast

This is one of my favorite versions of seitan. It is time consuming, so I don't make it very often. I call it a "holiday roast", because I tend to make it for special occasions. However, it is a great recipe to make any time of the year. The seitan comes out very moist and can be used a variety of ways (cold or warm). It freezes nicely as well.

First:
Pre-heat oven 325 degrees

Second:
Blend the following ingredients (I used a medium size bowl & an immersion blender, but you can use a food processor or a blender)
~ 1 box silken FIRM tofu
~1.5 cups water
~ 3 Tablespoons soy sauce (or Tamari)
~1 Tablespoons Olive Oil

Third:
In a large mixing bowl, combine the following ingredients (stir thoroughly)
~ 2 cups vital wheat gluten
~ 1/2 cup nutritional yeast  powder (flakes are fine too)
~ 1/2 cup garbanzo bean flour or soy flour (Bob's Red Mill makes both)
~ 2 tsp onion powder
~ 1 tsp garlic powder
~ 1/4 tsp white pepper (optional)

Fourth:
Combine wet ingredients with dry. Mix with spoon to get all the dried bits into the dough. Knead dough until all ingredients are combined. Let dough sit while you do the following....

Fifth:
Mix the following ingredients together for the basting broth..........(you can use the bowl from the wet ingredients)
~ 2 cups hot water (or warn enough to dissolve a bouillon cube)
~ 1 faux chicken bouillon cube (I get these at Food Fight)
~ 1 Tablespoon Olive Oil
~ 1 Tablespoon Sesame Oil (if you don't have this, just use Olive Oil......but why don't you have this?? Your kitchen NEEDS this!!)
~1 Tablespoon No-Salt seasoning (I use the organic seasoning from Costco that has a blend of various spices)
~1 Tablespoon garlic powder

Sixth:
Knead Dough for about two or three minutes. Place dough into a LARGE roasting pan and stretch dough to fit the entire bottom of pan. Pour all of the basting broth over the dough. Cover with aluminum foil. Bake in oven for 1.5 hours. Remove from oven, cut roast in half and flip over in pan. You should still have plenty of basting broth. Cover with foil and bake for approximately 1.5 more hours. Be sure to check on it periodically to make sure there is still basting broth left. 


When done, there should be very little basting broth left (if any). The seitan tastes better the next day, so you can make this a day ahead and rewarm by using a little broth. The seitan can be sliced as a roast but can be chopped cold in a salad, fried with batter, etc. It is extremely versatile. 

Corn Pudding (side dish)

I made this side dish for ThanksLiving and it was a big hit. I've had several people ask me for my recipe. It is gluten-free and soy-free. Veganomicon has a yummy Southwestern Corn Pudding (pg. 151), which I LOVE and highly recommend. However, for ThanksLiving I wanted something that was similar to the maize pudding I sampled as a child on a field trip to Plymouth Rock. Therefore, I modified the recipe to emulate the flavors and textures I remember from that cold day in New England back in 1976.

So, here's how I made it....

First....
~Turn on your oven to 350 degrees
~Sauté two bags of frozen organic sweet corn in a skillet w/ a little olive oil. Cook until corn starts to get a little browned from caramelization. 


Meanwhile......in a large mixing bowl......combine the following dry ingredients....
~1/4 cup corn starch
~1/4 cup corn flour (Bob's Red Mill makes this)
~1/2 cup cornmeal
~1 tsp salt
~cayenne pepper (add according to your liking or leave out)

Then........Add the following to the bowl and mix
~the sautéed corn
~1 can light coconut milk (Trader Joe's sells this for about a buck)
~2 tablespoons REAL maple syrup
~(for sweeter pudding, add a little agave)

Pour into casserole dish and cook uncovered for 40 minutes. Let cool for approximately 10 minutes before serving. Tastes good cold, but I prefer it warm.

Banana Coconut Tapioca Pudding

It is official.....I am a coconut! If you are what you eat, this summer I've gone from being a "nut" to a full fledged "coconut." I LOVE using Bob's Red Mill's raw shredded coconut and/or canned coconut milk (Trader Joe's has a great "light" version for around a buck). 

I've also been cooking a lot with ripe bananas. I was born in the year of the monkey, so this fruit is part of my cosmic nature. 

I love combining bananas and coconut because it tastes so tropical and delicious. This summer I created another way to include both these flavors into one yummy dessert. Here's the drill: 

PREP #1: add 1/3 cup tapioca (med/large - not the "quick" stuff) to a 1 cup measuring cup. Add water until you've reached 1 cup. Let stand for at least a 1/2 hour or more. The tapioca will suck up all the water and really plump up. 

PREP #2: In a large mixing bowl, mush up 2 to 3 ripe bananas. 

PREP #3: In a small bowl or cup, combine 2 tablespoons corn starch with 2 tablespoons cold water. Whip mixture with spoon until throughly combined and liquified. 

Once tapioca has stood long enough, you can move onto the cooking phase. 

COOKING PHASE: (medium heat)

In a saucepan, add the following (stirring constantly): 

~the tapioca (from Prep #1)

~2 cups dairy-free milk (I use a combination of soy and rice) 

As the mixture cooks, add the following: 

~One can coconut milk (light version is OK)

~1/3 cup sugar

~1/4 tsp. salt

~1 to 2 tablespoons of vanilla extract

~the bananas (from Prep #2)

Keep stirring and add:

~Raw shredded coconut to taste

~Corn starch/water (from Prep #3)

~Cinnamon to taste (I add a lot because I love this stuff)

~Nutmeg to taste

~(optional) Ginger (powder) to taste

Keep stirring until the mixture becomes very thick and boils. 

Remove from stove and pour contents into individual bowls or one large bowl. Let cool. Cover with plastic wrap and store in fridge. It tastes good warm, but it changes once it has completely cooled down. The pudding becomes more firm and the taste really intensifies. 

NOTE: I've also made this pudding with roasted almonds. Just put a couple of handfuls of almonds on a cooking tray and heat them for a few minutes at a high temperature. Be sure not to burn them. I usually do this in my toaster oven. Then chop them up and add to pudding as it is getting thicker. You can add them around the same time as the coconut. 

Baked Pasta

I know, I know.....I haven't updated my blog for a LONG while! During the warmer months, I've been making a lot of cold dishes. I've hosted and attended several gatherings over the last few months, where I've been able to share my new cold/room temperature creations. Although I enjoy creating these cold dishes, I just can't seem to get very motivated to write about the subject. So instead, I'm going to tell you about my new favorite casserole dish I created. The concept was based on the baked spaghetti my mom made when I was a kid. However, I've put more of a gourmet spin on it.

Set oven to 350 degrees.

1st: Prepare around 14 to 16 ounces of pasta (I personally like penne made from flax and whole wheat) based on package cooking instructions.

2nd: While step one is in progress, add the following to a large soup pot (all ingredients are optional after the first two) and cook on medium-high:
~1 jar of your favorite spaghetti sauce
~1/4 to 1/3 container of vegan (tofu) cream cheese
~2 to 4 tablespoons of balsamic vinegar
~1 tablespoon olive oil
~1/4 to 1/3 cup white wine
to taste.....add...
~chopped fresh or dried basil
~chopped fresh or dried oregano
~paprika
~red chili flakes
~fresh ground pepper
~fresh ground sea salt
~roasted or fresh garlic (chopped)
~agave syrup

3rd: add any or all of the following to the sauce and simmer on low:
~1/4 cup roasted pine nuts
~approximately 1 pound of seitan chopped into bite sized pieces (or a package of faux chicken chopped into small pieces) OR
~1/2 to 1 cup TVP (hydrated with equal parts water first)

4th: In a large mixing bowl add the following and mix thoroughly:
~one block firm tofu (mashed with fork into a smooth yet chunky consistency)
~onion and garlic powder (to taste)
~salt and pepper (to taste)
~dried basil (to taste)
~1/8 cup nutritional yeast (add more to taste)

5th: Scoop a few spoonfuls of the mixing bowl contents and add it to the sauce.

6th: Add cooked pasta to sauce and fully mix. Pour contents into large baking dish.

7th: In the mixing bowl, add the following and mix thoroughly with tofu:
~1 jar or can of artichoke hearts (drained/chopped)
~2 to 3 handfuls of bread crumbs (I use the vegan seasoned bread crumbs from Trader Joe's)

8th: Spread the mixture over the top of the pasta, covering the entire casserole. Sprinkle additional bread crumbs on top. Bake for approximately 25 minutes. You may need to broil it shortly to get the top nice and brown.

This dish is rather filling, but it goes nicely with a side of steamed broccoli or spinach salad. I also like to pair it with crusty bread served with hot, roasted garlic and a bowl of olive oil and balsamic vinegar for dipping.

Calzone - Super Easy!!

I bought whole wheat pizza dough from Trader Joe's the other day and when I was about to make a pizza for the billionth time I had an epiphany......calzones are made out of pizza dough! I haven't had a calzone since the 80's; so those suckers have been way off my radar forever. I had completely forgotten how delicious a calzone could be. I must admit, my first attempt at calzones was off the charts - so I feel compelled to share what I did. 

Here's what I used that was store bought: 

~1 bag of whole wheat pizza dough (enough to make one large pizza pie)  from Trader Joe's

~1 jar pizza sauce from Trader Joe's 

~Vegan cheese (I only had cheddar in the house, but it tasted great); I use Follow Your Heart.

In a food processor I coarsely chopped (amount is estimated): 

~2 handfuls of baby portabella mushrooms

~4 tablespoons of sun dried tomatoes (in oil)

~1/3 bag of fresh spinach 

~2 handfuls of fresh broccoli florets 

~2 handfuls of pine nuts

~salt, pepper, garlic powder and basil (to taste)

On a floured surface, I rolled out the dough and separated into four pieces. I scooped the mixture onto one side of the dough. I really piled it on. I added on top:

~shredded cheese (I shredded about 1/3 of the block of cheese for all 4 calzones.)

Then I folded over the dough and pinched it closed. I placed the calzones on a non-stick pizza pan and squished them making the calzones more flat, which expanded their surface area.

In a small bowl I combined olive oil and garlic powder then coated the tops of the calzones with this using a brush. 

I baked them at 425 degrees for approximately 15 to 20 minutes. I took them out when they became slightly brown and no longer doughy. 

I served them with:

~pizza sauce (warmed up first) poured over the top. 

~sliced avocado and tomato on top with salt and pepper to taste. 

Thick & Tangy Tomato Soup

It has been REALLY cold here in Portland, so I've been obsessed with soups. I made this one over a week ago, but it was so tasty that I don't want to forget what I did. I'm a little hazy on some of the amounts of things - but I added them based on taste. So if you try making this, just sample as you create - but always use a clean spoon so you don't spread your cooties!

This soup served two (big bowls), but if you add veggie stock for a thinner soup it would serve more. 

In a food processor:

~1 can Italian spiced stewed tomatoes with liquid

~1 tablespoon or more Balsamic vinegar (if you like it REALLY tangy - add more than 1 tablespoon)

~1/4 cup white wine (optional)

~4 to 5 big spoonfuls of sun dried tomatoes with oil.

~Black pepper - add to taste

~Basil (dried or fresh) - add to taste

~Sea salt - add to taste

~Paprika - add to taste

Heat soup in saucepan and serve. 

I garnished mine with some fresh spinach leaves and fried onions (the kind you put on top of green bean casseroles).

UPDATE: I made this soup again but with a twist. I added 1/2 can white beans in the food processor mix then the rest of the can when heating in the saucepan. It was nice and creamy. I left out the wine, but it probably would have been fine with it. 

Southern Style Mock Meat Loaf

A snow storm hit us this weekend and I ended up spending a lot of time in my kitchen. I'm not a fan of the snow, so spending the day next to my oven was just fine with me. I didn't step outside my house (that would have required me to change out of my comfy yoga pants) so I had to work with what I had on hand. Good thing, because it forced me to improvise and through this I came up with a tasty "meat" loaf that held together beautifully. Plus, it made killer left-overs.

*Whenever I have a block of tofu that is about to expire before I can use it, I stash it in my freezer. Tofu takes on a different consistency when it has been frozen and then defrosted (you can do this in the microwave in a matter of minutes - just be sure to squeeze as much water out as possible). It is more spongy and therefore is able to suck up marinade like nobodies business. So, if you have one of these blocks of frozen tofu, get it out - I have a recipe for you.

INGREDIENTS:

~one block tofu (previously frozen and defrosted)*

~one cup TVP (texturized vegetable protein - put one cup of TVP in a bowl with 1 cup of water and set aside until water is thoroughly absorbed. Drain off any residual water)

~1/3 purple onion - chopped

~3 mushrooms - thinly sliced/chopped

~approx. a cup garbanzo flour (soy flour would work too)

~ 3 tablespoons nutritional yeast

~1/2 to 1 tsp garlic powder (optional)

~Panko (approx. 1/4 cup)

~Matzo meal (approx. 1/8 cup) - If you don't have matzo meal, you could use more panko or another type of bread/cracker crumb

~BBQ sauce

~Teriyaki Sauce

~Organic ketchup

~Hot sauce (optional)

~Black pepper

~Paprika (optional)

Pre-Heat Oven 350 to 375 degrees.

STEP ONE: In a skillet with a little olive oil saute the onion and mushrooms until soft. 

STEP TWO:  In a large mixing bowl prepare the wet ingredients...

A. Mash tofu (be sure to squeeze out as much water as possible) into small chunks with fork

B. Add TVP

C. Add sautéed onions and mushrooms

D. Mix ingredients together

E. Add teriyaki sauce - add a little at a time, mix to thoroughly coat - add more for flavor. 

F. For more robust taste add a little BBQ sauce and/or ketchup.  For a spicier twist add some hot sauce to taste. 

STEP THREE: In a small mixing bowl combine the following dry ingredients....

Garbanzo flour, nutritional yeast, garlic powder, panko, matzo meal, ground pepper to taste, paprika to taste. 

STEP FOUR: Combine dry and wet ingredients in large bowl and mix well. Depending on how much wet ingredients you have, you may need to add more panko/matzo meal to make the ingredients stick together. 

STEP FIVE: Pour mixture into large loaf pan. Then....

A. Coat the top of the loaf with a combination of BBQ sauce and ketchup, creating a nice layer on top. A basting brush works great for this. 

B. Bake uncovered for approximately 40-50 minutes, depending on your oven. The loaf should be solid when you remove it from the oven. 

C. Let chill for approx. 5 to 10 minutes. Slice and serve. 

I made a shiitake mushroom gravy that tasted great with the loaf. It takes fine without it, but I love any excuse to eat gravy! 

Sweet Potato Pie

I created this pie for my Southern Comfort Food themed dinner. I served it cold, although I'm sure it would have been yummy hot as well. 

INGREDIENTS:

~1 large deep-dish pie crust - I used a store-bought deep-dish pie crust, but if you're into making your own pie crust - go for it! 

~3 medium to large sweet potatoes

~approximately 2 tablespoons of vegan margarine (I use Earth Balance)

~1/2 cup (regular) soy milk

~1/2 cup maple syrup

~2 tsp vanilla

~2 to 4 tsp brandy (bourbon would work too) - This item is optional and should be added according to your own taste buds.

~1 tsp cinnamon 

~1/2 tsp sea salt

~1/4 tsp ground ginger

~1/4 tsp nutmeg

~Agave syrup - This item is optional and can be added to make the pie sweeter. Add a little at a time until you get the desired sweetness. 

~Whole pecans for garnish (optional)

PRE-HEAT OVEN: 375 degrees

STEP ONE: 

Cook sweet potatoes 

I cooked mine in the microwave to reduce prep time, but you can steam or bake them.

STEP TWO:

In a large mixing bowl, mash sweet potatoes (remove skins) with vegan margarine and soy milk. Mix in maple syrup, vanilla, brandy, cinnamon, salt, ginger, nutmeg and agave syrup. 

STEP THREE:

Pour mixture into pie crust. Garnish with pecans (I put pecans in a circle around the outer rim of the pie and another circle of pecans within the center of the pie. 

STEP FOUR:

Bake for 40 to 45 minutes and cool on a rack before serving. 

I served this as a side dish, but it could also be served as a dessert. I didn't make mine too sweet, so it complimented the food well. A sweeter version would be great after dinner with coffee. 

BBQ Pulled Seitan

For my dinner parties, I typically come up with a theme and cook within it. My last dinner party was centered around Southern Comfort Food. Here are some of the dishes I created and served:

~Sweet Potato Pie

~Pan Fried "Chicken" (created from homemade seitan)

~Collard Greens, Sweet Corn and Black Eyed Peas cooked in southern spices

~Cornbread

~Potato, Leek, Corn and Black Bean Chowder (clear broth)

~BBQ Pulled Seitan over Brown Rice

My BBQ Pulled Seitan creation was the wild card of the evening and it turned out to be the most popular dish served. Although time consuming, it was well worth it. This dish took two days to make due to preparation, cooking, marinating and simmering time. This dish was created in total improvisation, but through the same ingredients I think a tasty variation of this is in your future.

There are several steps involved, but don't get intimidated. These steps are all pretty easy.

STEP ONE: MAKE SEITAN

PRE-HEAT OVEN: 350 degrees

In a food processor (with bread mixer blade) mix the following until it forms a dough (approx. 6 minutes).  ~~~~If you don't own a food processor, then mix all the dry ingredients in one bowl and blend the wet ingredients in another. Then combine the wet and the dry and mix and knead until dough is formed.

MIX THE FOLLOWING:

Dry Ingredients:

~1 cup vital wheat gluten*

~1/4 cup garbanzo flour (or soy flour)

~3 tablespoons nutritional yeast

~2 tsp onion powder

~ 1 tsp roasted garlic powder (or regular garlic powder)

~2 tsp paprika 

Wet Ingredients:

~ 3/4 cup water

~ 1 tablespoon soy sauce or tamari

~ 1 tsp liquid smoke

~ 2 tablespoons tahini

In an 8x8 baking dish (lined with parchment paper) - press out your dough until it takes up most of the pan. Next do the following

• Bake in oven for 20 minutes uncovered.
• Remove from oven, with a basting brush apply BBQ-Sauce**
• Return to oven for approx. 15 minutes.
• Remove from oven, flip seitan and apply BBQ-Sauce.
• Return to oven for approx. 10 minutes.
• Remove from oven and cool.

STEP TWO: MARINADE

After the seitan has cooled, take two big forks and pull/shred the seitan into little pieces. A combination of bigger pieces with stringy smaller ones is perfect.

In a lidded container mix up the marinade (add a little of each, for spicy sauce add more hot sauce, for sweeter sauce add more maple syrup, for tangy sauce add more BBQ-Sauce):

Maple syrup
BBQ-Sauce
Hot Sauce
liquid smoke
Mesquite Spice Blend (or BBQ blend spices)
Organic Blue Agave (optional)***
Ground Pepper

Then add the seitan and mix thoroughly so that the seitan is perfectly covered with the marinade. Cover and refrigerate. Shake up the seitan and marinade once in a while. If possible, marinade for at least 24 hours. 

STEP THREE: COOKING PULLED-SEITAN

In a frying pan saute in olive oil:

~1 large purple onion or sweet onion (chopped into small pieces) 

Once the onion is soft add:

~1 large spoonful of crushed garlic
~1 large or 2 small red bell peppers (chopped into small pieces)
~The marinated seitan

Cook until thoroughly hot.

In a mixing bowl combine the following (add a little of each, for spicy sauce add more hot sauce, for sweeter sauce add more maple syrup, for tangy sauce add more BBQ-Sauce and ketchup):

BBQ Sauce
Maple Syrup
Organic Ketchup****
Tamari or Soy Sauce
Organic Blue Agave (optional)
Water (one cup or more, depending on how saucy you want it)
Gravy thickener (add enough for the amount of water added)
Mesquite spices***** 
Ground Black Pepper

In a medium sized crock-pot scoop in the seitan mixture, then add the liquid, then another layer of the mixture and more liquid. Repeat until all the contents are in the crock-pot. Cook on low heat for a few hours. ~~~~If you don't have a crock-pot then simmer in large saucepan on low heat for an hour or so. 

STEP FOUR: EAT

Serve over brown rice. Collard greens makes a good side dish. 

SHOPPING TIPS:

*I typically use Bob's Red Mill's vital wheat gluten, but you can also buy this in bulk at places like WinCo and it is WAY cheaper. 

**I love Trader Joe's Kansas City BBQ sauce. It has a great taste and it doesn't contain high fructose corn syrup. 

***Agave syrup can add sweetness to nearly any recipe and is a good substitute for honey. I get it at Trader Joe's and it's pretty cheap. 

****I love Trader Joe's Organic Ketchup. It has only a few ingredients and doesn't contain any high fructose corn syrup. 

*****Costco has killer deals on spices. I got a great blend of organic mesquite spices and it was super huge and cheap. 

Thanksgiving Feast: Vegan stuffing

I hosted a vegan Thanksgiving at my house this year. There were 13 people total and a large variety of dishes. Unfortunately, I was so caught up with cooking and serving that I forgot to take pictures of the food (once again). My guests brought food as well, but this is what I prepared: 

Cornbread****

Sweet potato biscuits with cranberry spread

Shiitake gravy

Stuffing with apples, dried cranberries, mushrooms, pecans, walnuts and pineapple**

Seitan roast*

Zesty corn pudding

Herb, matzo and panko encrusted tofu cutlets

Cranberry sauce with apples and pecans

Pumpkin soup with curry, ginger and coconut milk

Brandy spiked-spiced hot apple cider

*I found an awesome recipe for a seitan roast. It turned out extremely soft and my meat-eating guests were very pleased with their turkey replacement. This seitan took many hours to prepare, but it was worth it. I made the version with tofu (not beans) and when I re-heated it I made a marinade of sesame oil and a mixture of herbs and dry spices. 

**VEGAN STUFFING: 

In a skillet, saute the following with olive oil until soft: 

- 2 handfuls of sliced mushrooms

- 2 celery stalks finely chopped

In a large mixing bowl add the following: 

- 10 ounces of herb flavored breadcrumbs***

-2 scallions finely chopped

-1 handful pecans finely copped

-1 handful walnuts finely chopped

-1 large can of pineapple (pour juice in bowl, chop pineapple if in large chunks)

-1 handful of dried cranberries

- 1 large apple chopped into little pieces (I always leave the skin on the apple)

-the sautéed mushrooms and celery

-1 cup of faux chicken stock 

-3 teaspoons of sesame oil

Mix thoroughly. If mixture isn't wet enough, add more stock. Place stuffing in baking dish and cover. Bake at 375 degrees for approximately 50 minutes. Uncover after 15-20 minutes. Bake until top is crunchy but not dried out. 

***I don't like making my own bread crumbs. If you're like me, you've probably hunted high and low for vegan breadcrumbs. I found some at my local grocery store by Arrowhead Mills, however they only started carrying them days before the holiday. 

****I LOVE Trader Joe's cornbread mix. Instead of eggs, I use flaxseed meal that's whipped with water and I sub the milk for soy milk. Quick, easy and tastes really yummy. 

Soul Soup

I LOVE soul food. The other day I was craving soup AND soul food. I put together a list of ingredients that I thought would satisfy my hunger and the result was spicy, yummy and full of soul. This was about a week ago, so I'm going to try to remember exactly what I did. 

First I roasted some garlic as I prepared the rest. 

In a large soup pot: 

-Saute 1 small sweet onion (cut into chunks) w/ some olive oil

Once the onions start to become translucent add: 

- Two or three hot pepper (remove seeds, cut in half)

-Add a couple of cups of chopped greens (I used a combo of mustard and collard. TIP: Trader Joe's sells a mixture of these greens already cut and washed)

Once  the greens are soft remove from heat. 

In a food processor blend the following: 

- 1/2 can of black-eyed peas (put the rest aside)

- 1 can diced tomatoes

-A teaspoon or so of tamari

-The contents from the soup pot

-Ground pepper to taste

-Cayenne pepper to taste

-Paprika to taste

-Cajun spice-blend to taste

Put the blended ingredients into the soup pot, add the following on medium heat: 

-The remaining black-eyed peas

-One can of black beans (no need to drain them)

- One can of vegetable broth

- 1/2 bag of frozen sweet corn

-2 to 3 bulbs of roasted garlic (Remove the garlic from the bulbs and either add chunks of garlic or mush the pieces first. If you don't want chunks of garlic in your soup, you can add the garlic in the blending phase.)

Adjust spice, pepper and salt to taste. This soup is packed with spice and garlic. If that's not your thing, either cut down or eliminate those ingredients. 

Cook until thoroughly heated. 

NOTE: I've made several variations of this soup. Here is a version with a clear broth, red beans, potatoes, corn and collard greens. 

Tempeh Enchilasagna

I enjoy eating enchiladas, but making them can be really time consuming. I came up with a fast way to enjoy the flavors of an enchilada, but baked like a lasagna. This version is super simple and doesn't take very long to prep. 

Heat oven to 350 - 375 degrees

Here's what you'll need: 

~ 1 large, deep skillet

~ 1 large baking pan (rectangular, lasagna type)

~1 large can of vegan enchilada sauce 

~ 1 pack of small corn tortillas

~ 1 pack of tempeh (crumble or chop into little pieces)

~ 1 sweet onion (chopped)

~ 1 red bell-pepper (chopped)

~ (optional) 1 to 3 fresh hot peppers to taste (I like to use 1 red, yellow and orange to add more color)

~1/3 bag of frozen sweet corn

~ 1 can of black beans (remove liquid)

~ 1/2 block vegan cheddar cheese (shredded)

In your skillet, saute (with a little oil):

~ 1st: add onions (you want these to get soft and brown)

~ 2nd: as the onions are getting soft add the tempeh, red pepper, hot peppers and frozen corn

~ 3rd: To give it flavor you can use all or some of these: taco seasoning, red pepper flakes, hot sauce, chipotle sauce, cayenne pepper, habanero powder, black pepper, crushed or roasted garlic, salsa

~ 4th: add black beans - stir thoroughly and remove from heat. 

In your baking dish:

~1st: Pour in a little less than 1/4 a can of enchilada sauce. You want just enough sauce to coat the pan with a small layer of sauce.

~2nd: Make a layer with the corn tortillas. No need to overlap, just rip them into 1/2 or 1/4 pieces to allow full coverage. 

~3rd: Pour in 1/2 the contents from skillet, making a nice layer. 

~4th: Make another layer of tortillas.

~5th: Pour a layer of enchilada sauce, covering the tortillas. Use around a 1/4 to 1/3 of can. 

~6th: Add another layer of the skillet contents. If you want the enchiladas really cheesy, add a layer of shredded vegan cheddar cheese.

~7th: Add another layer of the tortillas, cover with the remaining sauce and add shredded cheese. 

Bake around 20 to 30 minutes (depending on your oven). 

TIPS: Serve topped with a dollop of vegan sour cream and guacamole. It tastes great with a side salad topped with salsa, guacamole and a few blue corn chips.  

Compassionate Thanksgiving

I've been thinking a lot about Thanksgiving; not just the yummy food I'm looking forward to (Tofurky, stuffing, mash potatoes, cranberry sauce, etc) but all the turkeys that have lived a life of misery only to be slaughtered for human consumption. As a kid, Thanksgiving was one of my favorite holidays. I loved how nearly every dish you could smother in gravy. Also, it was a holiday where everyone got together to eat and hang out. I'd starve myself all day until the big meal and then afterwards go into a food coma as the bloated-comatose dudes watched football. 

Last year I didn't even want to deal with Thanksgiving, so my husband and I went down to San Francisco for the holiday weekend. We had an amazing 5 course vegan feast at Millennium.  However, this year I've been thinking more and more about the turkeys and how I want to help them. I think my efforts are going to be three-fold; I want to raise awareness of the atrocities towards turkeys, raise funds to donate to a poultry sanctuary and lastly put on an entirely vegan Thanksgiving party for my vegan and non-vegan family and friends. I'm sure I will get a lot of resistance from the non-vegans; after all they wait an entire year to eat their tryptophan laced meal. I am going to start my campaign now, so that these non-vegans have time to contemplate their actions this holiday. 

Learn more about Turkeys (picture from UPC website)

In regards to the menu, here's what I've come up with so far (these are basic descriptions): 

- Pumpkin Curry Soup

- Whole Wheat Stuffing with sweet onions, mushrooms, apples, dried cranberries, pineapple and (maybe) walnuts

- Mushroom Gravy

- Corn pudding

- Sweet potato casserole (includes organic maple syrup and pecans)

- Chunky Cranberry Sauce 

- Mash Potatoes with dill and parsley 

- Tofurky Roast (purchased from store - FYI: Trader Joes has the BEST deal on these!!)

- Field Roast (purchased from the store)

- Cobbler (not sure of the fruit yet) with Rolled Oat topping

- Pumpkin Pie (this I think will be purchased at New Seasons since they make such an awesome vegan version)

- Salad 

- Green veggies (not sure as of yet)

- Corn Bread

and more....

Miso Soup - SUPER EASY & FAST

Miso soup is super easy to make and takes only minutes to prepare (roughly 15 minutes or less). 

First thing - you'll need to stock your shelves/fridge with a few items from an asian market. If you keep these items on hand, you'll be able to make soup in a jiffy. 

- dried seaweed (I use the long strips)

-dried shiitake mushrooms

-toasted sesame seeds

-miso paste (yellow is milder and red is more robust)

-dry noodles (I use flat wheat noodles that are about 1/4" wide)

-nori flakes (minced seaweed for garnish)

-chili oil (optional)

None of the stuff above is absolutely necessary except the miso. 

If you're just making yourself a big bowl, a sauce pan will do. Otherwise, use a soup pot. 

FIRST STEP: ADD WATER

In your saucepan or soup pot, pour in the amount of water you want as your stock. Be sure to measure the amount of water because this effects the amount of miso you'll add at the very end. You can add more water as you go, but just keep track of the total cups added. 

SECOND STEP: ADD DRY INGREDIENTS

Toss in dried (hydrated) shiitake mushrooms (I usually break them up into smaller bite size pieces), dried seaweed (I usually break these up because they plump WAY up in the water) and wide noodles (if you have thin noodles that don't take long to cook, then add these towards the end). 

THIRD STEP: Turn burner on to medium heat (If you like it spicier add a few shakes of chili oil and/or red chili flakes. I also like to add fresh ground pepper for extra flavor.)

FOURTH STEP: ADD FRESH VEGGIES

I typically clean and chop (bite size pieces) my veggies while the dry stuff starts to get hot. (If you're slow at cutting veggies, you might want to start this stage first and then continue while the dry stuff cooks.) You can add a variety of veggies or none at all. Here are some of my favorite things to add: baby bok choy or nappa cabbage, red bell pepper, hot peppers, button mushrooms, scallions, tofu (not really a vegetable, I know). Try adding other stuff like thinly sliced carrots or leeks. (You can also add broccoli, but I personally do not like overcooked broccoli, so I tend to leave them out of non-creamed soups.) TOSS CHOPPED VEGGIES IN POT AND COOK UNTIL VEGGIES ARE TENDER.  

FIFTH STEP: ADD MISO

Never add miso to boiling water. Instead, in a mixing bowl whisk a little warm water with the miso paste until it is dissolved. Read the instructions on the miso package in regards to the amount needed per cup. Typically it is around one tablespoon per cup. Depending on how strong your miso is, you may want to add more or less. Remember you can always add more, so if you're unsure, start conservatively (you don't want a salty mess) and taste the broth as you add until you get the desired flavor that you want. REMOVE SOUP FROM BURNER, POUR IN DISSOLVED MISO AND STIR. 

SIXTH STEP: SERVE

I like to garnish mine with fresh bean sprouts, nori flakes and toasted sesame seeds. For those who like a lot of spice, offer red chili paste or sriracha sauce to add as a topper. EAT

Tempeh, Lettuce and Tomato

I finally found hamburger buns that are free of whey and high fructose corn syrup, from a company called Rudi's Organic Bakery. These delicious buns were my inspiration for a vegan twist of a BLT. 

I really like the 5 Grain Tempeh from Turtle Island Foods. I cut it into thin slices and pan fried them. I lined the pan with extra virgin olive oil.  Then seasoned the slices with coarse ground pepper, cajun spices and seasoning salt. Once they started to get crisp, I flipped them and seasoned their other side (I added a little more oil to the pan). I flipped them one last time to get them crisp and coated with flavor. 

On a lightly toasted bun I spread a little veganaise. Then I stacked the tempeh, sliced tomato and lettuce. Simple yet REALLY tasty. 

UPDATE (06/01):  My husband and I LOVE these sandwiches. I've been making them lately with Dave's Killer Bread (Good Seed - toasted slices). I've also made these with vegan cheddar slices added and/or avocado slices. Soooooo yummy!!! 

Sweet Potato Fries

These fries are baked and have so much flavor that ketchup is definitely optional. 

You'll need a big pan or cookie sheet. I'd line it with parchment paper to make the clean-up a snap. Plus it will allow you to pick up the fries and move them without messiness. If you've never used parchment paper - get some! 

Modify  the number of potatoes used, depending on the size of your pan/cookie sheet and the number of peeps you're going to feed. For up to three people I'd use two medium sweet potatoes. 

Pre-heat oven for 400 to 410 degrees. 

- Peel the potatoes

- Slice potatoes into stick "like" shapes. I always have an odd assortment of shapes, such as short, rounded edges, skinny, etc. The various shapes will cook up differently - some will be crispy, others will be soft in the inside (a potpourri of flavor sensations). 

- Place the potato pieces on cookie sheet (or pan) so that they're not overlapping.

- Lightly pour extra virgin olive oil over the fries (don't make them greasy, just enough to make them wet)

- Season the fries (be sure to oil the fries before seasoning). I dust the fries with sea salt (or seasoning salt), dill weed, coarse ground pepper and paprika. For extra zip I also use red pepper flakes and/or a blend of cajun spices. The spicy mixed with the sweet tastes really good!! 

- Bake for 20 to 35 minutes. If you like your fries extremely crispy then cook around 30 to 35 minutes. I like mine soft and plump, so I usually pull them out around 20 to 25 minutes. If you're unsure of how long you should cook them, pull them out of the oven periodically and sample a fry. You can always flip the fries mid-way, but I never do. 

- After removing from the oven, pull up the parchment paper and give the fries a good shake. All the seasoning and oil will mix together to get the fries nice and coated with yummy goodness. Serve right away.