Archive | June, 2009

biscuits

30 Jun

I don’t know why I’ve been opposed to roll biscuits for so long – I just kept thinking they were a ton more work, but not really. I was inspired by Jessica’s biscuits that she made for dinnershare that one time.

Based off this biscuit recipe, adjusted slightly. I tried making them with “buttermilk” soymilk, and it really didn’t change anything, so I would just skip that like I did here.

Makes six LARGE biscuits

2 cups flour
1 Tbsp baking powder
1 tsp salt
1 Tbsp sugar
1/3 cup shortening
3/4 cup soymilk

Preheat oven to 425′. In a food processor, pulse the flour, baking powder, salt, and sugar a couple of times to mix. Add in the shortening and pulse until uniformly crumbly. Gradually add in milk and process for about a minute, until dough is a big blob in the food processor. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Place biscuits onto an ungreased baking sheet. Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.

tofu scrambler

25 Jun

There are millions of recipes for scrambler out there, but this is how I do it:

chopped onion
chopped garlic
oil
1 block firm/extra firm NOT silken tofu
2 Tbsp nutritional yeast
1 tsp Goya Adobo (or salt or garlic salt)
2 tsp cumin
1/2 tsp turmeric
1 tsp paprika
1 tsp oregano
soy sauce to taste
pepper to taste
additions – spinach, other veggies, tortillas, etc.

saute onions and garlic in oil. Drain the water from the tofu and gently squeeze out some of the water. Crumble the tofu into the pan. Add the yeast, spices, soy sauce and additions, and saute until heated through and veggies are cooked. Adjust seasonings to your liking.

01-27-11: Lately I’ve also been messing around with either adding chickpea flour, cubing the tofu really small instead of smashing it, or just frying cubed tofu up with chickpea flour, paprika, chili powder, nutritional yeast and soy sauce. But that’s not really a scrambler recipe, now is it?

Goya Adobo

23 Jun

This miracle is the Spice di DiDonato:
Goya Adobo!
It’s like a finely ground garlic salt, but so much better… a little bit of oregano, pepper and turmeric. I use it in almost everything instead of salt… the Red Top (with pepper) is my favorite.

I find it in the ‘Goya’ brand section of my grocery store. If you can’t find it, you can sub a fine garlic salt instead.

Bulk Mix for Vegan Sausages

20 Jun

I love making steamed veg sausages.  They’re really easy, but they have so many G.D. spices that it takes a little while to measure out…  so I’ve decided to make a bunch of dry mix in bulk to have available whenever I want some sausages.

This recipe is based on Julie Hasson’s Spicy Italian Sausage, just adjusted slightly for my spice preferences.  Follow the method on the link/video (although I use 1/3 cup for each sausage and not 1/2 cup).

Bulk Dry Mix (enough for 36 sausages)
7 cups vital wheat gluten
1 cup nutritional yeast flakes
3/4 cup chickpea flour
1/3 cup granulated onion
1/4 cup fennel seed, optional
2 Tbsp coarsely ground pepper, preferably freshly ground
3 Tbsp ground paprika
1 1/2 tsp dried oregano
4 1/2 tsp Goya Adobo red-top
1/2 tsp ground allspice
2 1/4 cups cool water

Mix ingredients together and store in an airtight container until needed.

To make six sausages:
1 2/3 cup dry mix
1 cup + 2 Tbsp cool water
1 Tbsp olive oil
1 Tbsp soy sauce
1/4 tsp liquid smoke (optional)
4 cloves garlic, minced or pressed
[tinfoil or cheesecloth for steaming]

Make a well in dry ingredients. Add wet ingredients and mix until combined. Follow the steaming instructions here.

tahini sauce

19 Jun

For falafel or salad dressing.

I’ve based this off of this recipe, only added considerably more water and simplified the process.  I used the Arrowhead Mills brand tahini and the results are great for this brand, it may need to be adjusted for other brands.

1 cup tahini
6 cloves garlic
1 tsp salt
1/4 cup olive oil
1/2 cup lemon juice
3/4 – 1 cup water

Put all the ingredients in food processor. Process until smooth and garlic is incorporated.

falafel

19 Jun

2 – 15 oz cans of chick peas, drained
1 bunch cilantro
6 cloves garlic
1/3 onion
2 teaspoons cumin
1 teaspoon turmeric
1 tsp Goya Adobo red-top seasoning
1 Tbsp ground flax seed
2 Tbsp water
1 Tablespoon lemon juice
½ cup flour – wheat flour, rice flour, chickpea flour, whatever

Put beans, cilantro, garlic and onion in food processor and pulse until mixed.  Add remaining ingredients in food processor until it forms a paste. Shape and shallow fry until crispy on each side. Yum.

fried green tomatoes

14 Jun

Um, yes.  These were awesome/easy.  Everybody loved them.

Green tomatoes, sliced 1/4″ thick.
Soy milk (or rice milk)
Corn meal
Oil for frying
Coarse Salt/Pepper

Dredge tomatoes in soy milk, then corn meal.  Shallow fry until golden and crispy.  Sprinkle with salt and pepper.