Tag Archives: needs adjustment

Noodle Casserole

22 Nov

x2 for dinnershare – it makes a potluck sized batch on it’s own, though

1-16 oz pkg dry pasta 8 oz of dry pasta (half package)*
1/2 cup margarine
1 medium onion, minced
2 stalks celery, minced
10 ounces sliced mushrooms
3/4 flour
1/4 cup nutritional yeast
2 tsp Goya Adobo
2 cups veggie broth
1 cup unsweetened soy milk
2 cans chick peas, drained, rinsed and loosely mashed
1 cup peas – I wanted to put these but it turns out I was out. I used broccoli instead.
1 1/2 cups french fried onions
1/2 cup plain potato chips, crushed

1. Preheat oven to 350 Degrees F and prepare an 13×9″ baking dish with a quick spray of cooking oil.
2. Cook the pasta according to package directions.
3. While the pasta is cooking, heat margarine in a pan. Add onion, celery and mushrooms and saute for a while, until the onions are translucent and the mushrooms have shrunk some and let their juice out. This took about ten minutes, I think.
4. Sprinkle the flour and nutritional yeast over the veggies. Slowly stir in the veggie broth, until there are no clumps. Then slowly add the soymilk and bring to a gentle simmer. When it begins to bubble and thicken, turn of heat and stir in Adobo. Adjust seasoning to taste.
5. When pasta is done, drain it and pour it into your pan. Stir in the chickpeas and peas (or, uh, broccoli), then the sauce.
6. Bake for 15 minutes uncovered. Remove from oven, sprinkle with onions and chips, and bake for another 10 minutes.

*the sauce was really good, but became bland & dry when the noodles were added. I would make it again, but would reduce the noodles by half, for sure.


Bratwurst for Dinnershare

21 Oct

Makes 18 sausages using 1/2 cup of the original dough
Based on Cassie J’s recipe & influences:

These came out too chewy. I should’ve just stuck with Cassie J’s recipe. I think it was the mushroom-tofu combo that made them chewy. Or, I could’ve stuck with fail-safe Spicy Italian sausages, even though those aren’t exactly German.

1 16 oz package Banyan Soft Tofu, drained (in the produce section of HEB)
1 1-oz pkg dried ‘Shirakiku’ Shitake mushrooms (‘ethnic’ section of HEB)
4 tsp Better than Bullion No-Chicken Base (Wheatsville, Whole Foods or CM)
1 qt plain soy milk
5 cups vital wheat gluten
1/2 cup nutritional yeast
1/4 cup Old Bay seasoning (this was in the fresh seafood section, gross!)
2 Tbsp Goya Adobo (red top) seasoning
Tinfoil sheets for sausaging
Large pot with a steamer rack and lid

In the food processor, puree the tofu, mushrooms, BtB and some of the soymilk until well processed. You don’t want to add all of the soymilk because it will get messy, just enough to get things moving. Empty the mixture into a bowl and whisk in the rest of the soymilk.

In another large bowl, mix the wheat gluten, yeast and spices. Add the liquid ingredients. Get the pot of steam water going. Using a half cup scoop, put a scoop of mixture on a tinfoil sheet. Roll it up like a tootsie roll. Continue until they are all done, at to the steamer pot and steam for about 1 hour.

cappuccino cake

9 Jan

Slight variation on the depression era cake…

3 cups flour
2 cups sugar
1/4 cup cocoa
2 teaspoons baking soda
3/4 teaspoon salt
1 cup double strong coffee
1 cup soymilk
3/4 cup vegetable oil
2 tablespoons vinegar
1 teaspoon vanilla
2 cups cold coffee

Preheat to 350′. Essentially, mix the dry, add the wet.
~Lately I’ve been doing this by putting all of the dry ingredients in the stand mixer, and letting it mix on speed 2 while I measure out the wet ingredients (aka, lazy cook sifting).
~Meausure out all the wet ingredients in the big, 8 cup measuring cup (or you could use a bowl, but that requires more washing).
~Pour the wet into the dry and mix until ‘just mixed’. Batter will be fairly runny.
~makes 23-24 cupcakes (22 min) or 2 9″ rounds (30 min). Cool completely (I put it in the freezer) before frosting.

Top with any combination of chocolate ganache, Rich Whip, or chocolate/mocha buttercream frosting….

slow bread experiment #2

19 Dec

1 tsp active dry yeast
2 1/2 cups room temp water
6 cups UltraGrain flour, divided
2 1/2 tsp salt
(any additions such as rosemary, caraway, poppy)
1 Tbsp olive oil

Step 1 (2 minutes active, rise 10 minutes):
In the KitchenAid mixing bowl, whisk together yeast, water and 1 cup flour; stir until combined. Let sit 5-10 minutes to get a bit foamy. While the yeast is getting busy, measure the remainder of the flour and whisk together with the salt (don’t add to yeast yet).
Step 2 (5-10 minutes active, rise 8-14 hours):
With mixer on speed 2, add flour 1/2-1 cup at a time until combined, then knead on speed 2 for 4-6 minutes until dough is smooth and elastic. Coat dough with olive oil. Cover bowl tightly with plastic wrap and let sit at room temp for 8-14 hours.
Step 3 (10 minutes active, rise 6-12 hours):
Knead on speed 2 for 2 minutes. Form into two loaves in greased/floured loaf pans. Cover loosely with plastic wrap and put on the counter for 6-12 hours.
Step 4 (15 minutes oven heating, bake 45 min):
Preheat oven to 350 for 15 minutes. Wash with oil, soymilk or spritz with water if desired. Bake for 35-50 minutes, until browned and hollow sounding.

tamales de elote

11 Dec

a coveted recipe of my abuelita’s, veganized.

3 cans (16 oz) creamed corn
1 pound corn meal (3 cups)
(needs masa harina)
1 1/2 cups sugar
3/4 cup almond milk
1 1/2 tsp. cinnamon
1 tsp. baking soda
3/4 cups melted margarine
corn husks

Mix together and fill husks per any instructions on interwebs. Steam for 60 minutes. Eat fresh or fry for breakfast.

unraw flax wraps/crackers

6 Jul

This is something that I’m kicking around — originally it was going to be the protein food for dinnershare, but I think I’m going to serve it with an avocado bean dip.

I had to search for ‘flax crackers -raw’ to find any ideas for a recipe that didn’t use a food dehydrator… I am going to try the baking directions from this recipe and see what works.

1 1/4 cups ground flaxseed
1/4 cup nutritional yeast
1 cup water
1 tsp salt
(other, whole seeds such as sunflower, pumpkin, poppy, or more flax)

Mix flaxseed with water and soak 15 minutes. Add in remaining ingredients. Spread very thinly between two pieces of greased parchment paper. Bake at 200 for approximately one hour on a cookie sheet. Flip and continue to bake until desired crispness is reached.d t


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.