Tag Archives: in progress

Thousand Island Dressing

10 Apr

Essentially trying to make it without using Vegenaise as the base, purely for cost effectiveness.

makes about 1 cup
3 Tbsp 1/4 cup ketchup
2 Tbsp water
1 1/2 Tbsp apple cider vinegar
1 tsp 1/4-1/2 tsp salt
1 tsp lemon juice
1/2 tsp ground mustard
1/2 cup canola oil
1 Tbsp pickle relish

Blend all ingredients except oil and pickle relish until smooth. Slowly dribble in the canola oil while the blender/food processor is whirring, letting it emulsify. I do this by using the liquid dribbly thing in my Cuisinart, and adding about 2 Tbsp at a time. Stir in the pickle relish.

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Sausage!

27 Jan

Pretty much Julie Hasson’s recipe, just modified a bit for the spices I use. Here for posterity. I’ve tried making the sausages with mashed tofu/beans (a la Vegan Dad or Isa), but they just come out chewy. Stick with the chickpea flour!

Dry
Makes about 8 sausages
2 1/4 cups vital wheat gluten
2/3 cup nutritional yeast
1/4 cup chickpea flour
2 T dehydrated chopped onion
1 1/2 T whole fennel seeds
1 T granulated garlic
1 T paprika
2 t ground pepper
1 1/2 t Goya Adobo red-top
1/2 tsp oregano
1/8 tsp allspice

Wet Mix
2 1/4 cold water
2 Tbsp sesame oil
2 Tbsp soy sauce
1/2 tsp liquid smoke

Mix dry ingredients. Make a well in dry ingredients. Mix wet ingredients in a separate mixing bowl or measuring cup. Add wet ingredients to dry ingredients and mix until combined. Get water going in a pot with steamer tray. Divide into eight pieces and shape each into a vague log on tinfoil. Roll up like tightly and twist the ends (like a tootsie roll). Steam for 45 minutes, let cool and unroll.

Tastes best when made ahead, allowed to refrigerate and firm up, then pan fried whole or in pieces.

Pan-Asian Holy Trinity

4 Jan

Adding this to anything (greens, broccoli, stir fry, noodles, rice, tofu) will make a suddenly-Asian dish.

2 parts soy sauce
1 part sesame oil
1 part rice vinegar

You can also add any of the following:
sugar (crystallizes the sauce when frying)
sesame seeds
red pepper flakes or hot sauce
peanut butter
tahini

My secrets are revealed.

corned “beef” seitan

17 May

As with all the gluten recipes, measuring out the spices is the most difficult part. Substitute as you will, or if you make it often, make a bulk spice mix.

Makes enough for at least 16 Reubens.

Dry:
1 1/2 cup dry TVP granules
5 cups vital wheat gluten (1 bag Bob’s Red Mill is 5 cups)
1 cup nutritional yeast

Spices:
12 dried juniper berries (optional – I got them in bulk at Whole Foods)
4 T dehydrated chopped onion
2 T granulated garlic
2 Tbsp regular paprika
1 Tbsp smoked paprika
1 Tbsp pepper
1 Tbsp seasoned salt
1 Tbsp mace
2 tsp ground mustard
2 tsp ground coriander


Wet Mix

3 1/2 cups cold water
1- 6 oz can tomato paste
1/4 cup sesame oil
1/4 cup soy sauce
4 tsp Marmite yeast extract

Put the TVP and juniper berries in the food processor and grind until they are powder. Put the rest of the dry ingredients & spices in a food processor and pulse until uniform, then put in a separate bowl and create a well in the middle. Whisk wet ingredients together in another bowl until Marmite and tomato paste are completely dissolved. Add wet ingredients to dry ingredients and squish with your hands until combined. Get water going in a pot with steamer tray. Divide into 4 pieces and shape each into a mound on a big cloth or cheese cloth. Roll up like tightly and tie the ends (like a tootsie roll). Steam for an hour and a half, let cool and unroll.

When cool enough, slice into thin pieces.

abuelita’s cemita

16 Mar

The recipe calls for 4 kinds of flour. I remember using harina de arroz, but am unsure exactly what she means by the other types of flour.

1 1/2 cups flour
2 cups wheat flour (whole wheat?)
1 cup unbleached flour
1/2 cup rice flour
1 tsp baking powder
1 1/2 cubes margarine
1 1/4 cups Crisco shortening
3 eggs
1 1/2 c sugar

Preheat oven to 375′

Sift flours and baking powder together. Put flour in a large mixing bowl. Cut up shortening and margarine with pastry blender. Add sugar and cinnamon. Mix well. Add eggs, one at a time until all flour is moistened. If needed to hold together, sprinkle a little cold water. Blend with pastry blender and use hands to make a ball (can’t read some of the directions). Divide in half and spread over 2 greased cookie sheets with your hands or use a rolling pin lightly, then press with your hands and cut up on sheet with pizza cutter or other into diamonds or (rest? and …) shape cookies. You may sprinkle sugar and cinnamon on top (optional).

Bake ina pre heated oven for 12-15 minutes until golden brown. cut again while warm and separate.

abuelita’s polvorones

16 Mar

5 c flour
1 tsp baking powder
1/2 tsp baking soda
1 1/2 c shortening
1 stick margarine
1 1/4 c sugar
1 tsp cinnamon
4 eggs (Ener-G egg replacer)
+1/4 c sugar + 1/4 tsp cinnamon for rolling?

Preheat oven to 375′

Use a pastry blender to cut up shortening and margarine in flour until blended. Add sugar and blend again. Add one egg at a time then mix with hands. Put 1/4 cup sugar + 1/4 tsp cinnamon in a dessert dish. With three fingers pick up a lump of dough and make a very uneven ball. Without letting the ball go, dip it in the sugar covering all but one side of ball on which you will place on a greased cookie sheet about one inch apart. Bake 20-25 minutes until lightly brown.

lemon cupcakes

10 Feb

**haven’t tried this recipe out yet, I’m merely speculating here**
Makes 24 cupcakes

6 Tbsp lemon juice
2-4 Tbsp lemon zest
1 2/3 cups water
3 cups all purpose flour
2 cups white sugar
2 tsp baking soda
1/2 tsp salt
2/3 cup canola oil
2 tsp vanilla

Preheat oven to 350. Prepare 24 muffin tins.

In a large mixing bowl, mix together the dry ingredients (I like to put my stand mixer on low and let it mix for a few minutes- lazy sifting).

In a large measuring cup or bowl, mix together the liquids and lemon zest and pour into the dry ingredients. Beat until the lumps are gone but no longer. Distribute evenly among the cupcake tins and bake for 22 minutes, until a toothpick inserted in the center comes out clean.