Southern-Style Grits

Nothing like a nice bowl of homemade grits on a Sunday morning...
Fully rested, and after a nice conversation with my dad and little sister, I made my way into the kitchen to make Dane a cup of coffee. As a little girl, and I know this might sound gross to some of you, I would salivate as I passed a Waffle House or a small diner just from thinking about their grits! Being that my family would eat out only once in a very long while, I was always craving the strangest things--and usually foods that are just "fillers" for the main course. Although my mother is an amazing cook, even at that tender little age, I knew I wanted to taste and experience all the other foods that were not on our home menu, which was generally Southern Vietnamese dishes and a combination of other Asian influences. Whereas Vietnamese food is generally a light fare, Southern food was rich, creamy, and comforting. Not the healthiest of options, but I think I can honestly say that this simple dish, grits, was what started my love for Southern food!

If you look at the back of a box of quick (not instant) grits, cooking time is only 5-6 minutes. Not so in the case of Southern grits. You must cook them for at least a half hour before they are the perfect creamy consistency you'd find at a breakfast eatery in the South.

Southern-Style Grits:

2 3/4 c. water
1/2 c. soy creamer (next time, I will use use unsweetened milk and up the amount)
1 t. sea salt
1 c. quick grits (not instant)
2-3 T. Earth Balance margarine

In a small pot, bring water, creamer, and salt to a boil.
Slowly stir in the grits until well mixed.
Cover with a lid and turn the heat down to low.
Let cook for 30 minutes, checking 10 minutes before finished, stir, and add a little more water if the grits are too thick.
When the grits look like a stiff cream of wheat, add the butter and serve immediately.

Vegan "Chicken" Salad

I don't remember ever liking chicken salad...
but for some reason, the presence of a French baguette and the abundance of tempeh packages of left over from Thanksgiving made my curious little mind think of an old vegan chicken salad recipe I came across a while back. Of course, I couldn't find it, but I vaguely remembered the basics and refreshed my memory of the components of a real chicken salad through 'Zaar. It wasn't sufficient for me, so I came up with this in a snap and was quite pleased!

Vegan "Chicken" Salad:
(measurements are approximate)

1/2 a block of tempeh (poached for about 15 minutes)
2 T. vegenaise
1 hefty T. nutritional yeast
1 celery, finely chopped
1 t. mustard
1/3 t. dried, minced onion
1/8 t. garlic powder
a dash of thyme
a couple dashes of bragg's liquid aminos
fine ground pepper to taste
(lettuce, if desired)

Crumble the poached tempeh into a food processor and process slightly until it resembles burger crumbles.
In a medium-sized bowl, mix the vegenaise, nutritional yeast, and the rest of the ingredients until combined.
Add tempeh and mix thoroughly.
Adjust seasonings if necessary.

I had mine spread on a fresh baked baguette with a nice, big piece of red leaf lettuce. YUM!!!

Petite Cranberry (or Chocolate) Orange Scones

It has been a LONG time...
My camera has been out of commission for quite some time, and with the burdens of school and travel, I've been out of touch with my experimental side. Yes, I've created some pretty amazing dishes during my absence, and it's a pity that I cannot list all the recipes or photos...but no worries, even with the temporary image-less recipes, I plan on getting back into the posting groove for the holidays ;)

Tonight, my tummy had a hankerin' for some cranberry orange scones...how could I resist the urge to replicate one of my favorite scones?!! Dane, of course, isn't a scone man and the little giddy reaction he had to my sudden excitement and urgency to bake was stifled by the word: SCONE. Even worse to him, the addition of "cranberry orange". So, how did I fix the problem? I agreed to halve the batch and omit the cranberries and throw in a handful of chocolate chunks! BIG smile on Dane's behalf. The man will eat ANYTHING that has chocolate in it.

Petite Cranberry (or Chocolate) Orange Scones:

1/2 c. unbleached all-purpose flour
1/4 c. whole wheat pastry flour
1/8 c. sugar
1 1/2 t. baking powder
tiniest pinch o' salt
1/8 c. margarine
1/4 c. dried cranberries (or chocolate, if using)
1 t. fresh orange zest
1/4 c. soy creamer w/
3 drops of apple cider vinegar (to make faux buttermilk)
1/2 of an ener-g egg replacer (optional)

Didn't use the following icing drizzle, but will include in case you're interested in a sweeter scone:

1/2 c. powdered sugar
1 T. orange juice

Preheat oven to 400 degrees F.
Mix together all dry ingredients in a large bowl (except the cranberries) and cut in the margarine until the mix looks like coarse crumbs.
Stir in the orange zest.
Stir in the egg replacer and faux buttermilk, stir, then add the cranberries (or chocolate) and stir again until everything is combined.
Flour your hands and knead briefly.
Place the dough onto an ungreased 9x13 pan.
Lightly flour your hands again, then spread the dough out into a rectangle about 1/3 inch thick.
Using a knife, or a dough scraper, cut into small triangles by slicing first into squares, then diagonally.
Do NOT separate!
Bake for 12-15 minutes until lightly golden.
Drizzle icing over them if desired.
Separate and serve warm!

"Cheesy" Stuffed Shells w/ Herby Red Sauce & "Buttery" Beets and Green Beans

Still cleaning out my pantry...
Turned a bunch of "need to use now" items into an easy, satisfying meal for two! You can skip the baking part of the process if you heat up the sauce before hand, but I like to put it in my handy dandy new digital, conventional toaster oven to bake and keep warm.

"Cheesy" Stuffed Shells w/ Highly Herbed Sauce:

"Cheesy" Stuffed Shells:

12 large shells, cooked and drained

2 t. extra-light extra virgin olive oil
8 mushrooms, sliced
2 c. frozen chopped spinach
2 cloves garlic, minced
1 c. vegan burger crumbles
1/2 c. soy cheese, shredded
Onion Powder, Garlic Powder, Italian Seasoning, Basil
Pepper
Pinch of salt

Herby Red Sauce:

3 c. of your favorite pasta sauce (not anything overpowering though)
Tomato, diced
Onion, chopped
1 T. Basil
1 t. Onion Powder
1 t. Itailian Seasoning

Preheat oven to 350.
Mix sauce ingredients in a bowl and pour into the bottom of a 9x13 pan.
Sautee all of the ingredients below cooked shells, adding one at a time (soy cheese goes in last) in a skillet on medium heat, until everything is cooked through and incorporated. Stuff shells and place on the sauce pan. When finished, cover with foil and bake for 30 minutes.

Sweet Potato Raviolis w/ Whole Wheat "Cream Cheese" & Chive Rolls

A good way to get rid of leftover wonton recipes from who knows when...
I had a sweet potato, a block of tofu, and some leftover wonton wrappers...um, ravioli night? Turned out pretty tasty once I added in a little vegan know-how and added a bit of nutritional yeast to make it cheesier and added some rubbed sage and other spices. The crumbled tofu gave the raviolis a kinda ricotta-ish texture and made the sweet potato not so...potatoey. The "cream" sauce was made from unsweetened soy milk, a "butter" and whole wheat flour slurry, and herbs and spices. Paired this with a whole wheat roll that had the yummy additions of tofutti cream chease and chives. Still prefer butternut raviolis to this, but it was well worth the effort in regards to my pantry crisis!

"Sausage" Orzo Pilaf & Green Envy Mix

Only 20 minutes to whip up dinner...
A clever and complete source of protein dinner it is! Idea was from Dancer^, but I kicked it up a bit and lowered the amount of fat to make it seem more like a healthy main dish. The green envy mix was purchased from Trader Joe's, to which I added a scant amount of Earth Balance margarine to--basically, it's a tasty mixture of soybeans, green beans, spinach, and broccoli.

"Sausage" Orzo Pilaf:

2 T. Earth Balance margarine
1 t. olive oil
1 c. orzo
3 T. vegan ground "sausage"
3 c. water mixed with
1 1/2 T. vegan chicken broth powder
5 cremini mushrooms, chopped
parsley
onion powder
pepper

Melt margarine in a medium saucepan on medium heat, add orzo and let brown for a few minutes. Add olive oil then "sausage" and let brown for another couple minutes, toss in mushrooms, parsley, onion powder, pepper, and broth mixture and bring to a boil. Cover and reduce heat. Let cook for 8-10 minutes. Remove lid and stir.

RFD's Faux Turkey Breast w/ Mushroom Gravy & Steamed Veggies w/ Diz's Sage "Butter" Sauce

Real Food Daily is my favorite place to eat...
And I don't mean just in the L.A. area, I mean in the whole WORLD! Ann Gentry is such an inspiration for me and always amazes me with all the creative bi-weekly specials at her eateries. She incorporates mostly macrobiotic aspects of healing through food in her meals and of course, as with the strict law of macrobiotics, she makes use of all the organic seasonal items around our area. It is just absolutely amazing what she comes up with! Tonight, I made her faux turkey that I love so much in the fall (no worries, still within macrobiotic rules!) and added a side of steamed broccoli and a very light drizzle of my very own sage "butter" sauce.

Diz's Sage "Butter" Sauce:

2 t. Earth Balance Margarine
1 t. Extra Light Extra Virgin Olive Oil
pinch of rubbed sage
dash of fresh ground black pepper

"Beef" Stew & Outback Steakhouse Bread w/ Whipped "Butter"

TVP comes as unflavored chunks too!!!
I LOVE this new place that we discovered in Santa Monica on Sunday called "Co-Opportunity" because their bulk section is engrossing! And yes, yes, most of it is organic and/or fair trade! Dane went straight for the wonderful chocolate-covered goodies and gazillion types of granolas, and I dove straight into the cooking corner filled with so many different types of flours, beans, and grains. I think it's awesome that all these little co-ops came together to produce a Whole Foods-ish type store with lots of variety and super produce. We went to Pasadena afterwards so we couldn't stock up on the perishables, but man, I WILL be going back soon! Thank you again nice lady at Whole Foods in Santa Monica for turning me on to my new favorite grocery store! This recipe below was inspired by a non-vegan stew by evelyn/athens. SJG3483's rip off of Outback's Honey Wheat bread from top secret recipes: http://www.recipezaar.com/64435.

"Beef" Stew:
(no exact measurements)

Unflavored TVP chunks, rehydrated with boiling hot water and a pinch of vegan beef base
olive oil
onions, chopped
carrots, halved, cut into chunks about an inch long
good-quality red wine, dry is best
roma tomatoes, diced (or can use canned diced tomatoes w/ juice)
a nice amount of each: oregano, basil, thyme, parsley
a huge dollop of hoisin sauce (VERY important, don't leave out!)
a bay leaf
equal amounts of arrowroot powder (or conrstarch if absolutely necessary) and water for thickening stew

Heat a little oil in a stew pot over mediom-high heat. Add the rehydrated TVP chunks (should not be dripping wet, drain first if necessary) and "brown" them for a bit. Push them to the sides of the pan and add a little more oil, add onions. Sautee until soft, then mix with the "beef". Add carrots and tomatoes with their juices, sautee until juices start to leave the flesh and meld with onion. Add the garlic, herbs, hoisin sauce, and bay leaf. Bring to boil and add more wine (adding as much wine as you would like for a stew). Cover and turn heat down to a high low. Let simmer for about 25 minutes. Remove bay leaf, season with salt and pepper if desired, and add the arrowroot/water slurry (I generally use 1 T. arrowroot to 1 T. water for 4 cups of liquid) to the stew. Bring heat up to a medium high and stir until thickened. Serve sprinkled with more parsley.

Two Weird Pizzas Night

Tomato, Basil, Soy Mozzarella w/ homemade garlic cream sauce & Sausage, Onion, Mushroom, Soy Cheese w/ spicy hummus...
Yum! Absolutely experimental this evening. Used fresh basil from the garden and whipped up the garlic sauce from available items from the pantry and fridge. The spicy hummus I thought would be a nice change from the usual tomato base...I was right!

Squashy Casserole & Carrot-Parsnip Mash

Trying to get back on a strict diet once again...
We had a great time in Denver, CO! Spent lots of time with wonderful relatives and had plenty of good times exploring the rocky terrain and having pleasant conversations over a glass of wine...if only those days could've been a bit longer!

Squashy Casserole:
(No exact measurements)

2 medium-sized mexican squash, sliced
2 medium-sized zucchinis, sliced
2 crookneck squash, sliced
chopped sweet onion
1 T. earth balance margarine
4 pieces of lightly toasted sesame Ezekiel bread, cut into cubes
about a 1/2 c. unsweetened soymilk
shredded soy cheese
1/4 t. nutmeg
1/4 t. paprika
salt & pepper

Preheat oven to 350 F.
Sautee squash and onions in a large skillet with the melted earth balance over medium heat until soft. Add rest of the ingredients and mix well. Pour into a foil-lined loaf pan and plop into tthe oven for about 35-45 minutes. Let cool for about 5 minutes before serving.

Carrot-Parsnip Mash:

6 carrots, peeled, cubed
2 large parsnips, peeled, cubed
1 T. earth balance margarine (use more if desired)

In a steamer (I use the steam basket that came with my rice cooker), steam carrots and parsnips until they are very tender, but not excessively mooshy. Place them in a bowl and mash with the margarine until they're as smashed as you like them. Serve immedietely!

Linguine w/ Mushroom Garlic Sauce & Roasted Asparagus w/ Lemon Thyme

Just a simple dinner kicked up with a little bit of fresh lemon thyme from the garden...
Super easy dish to make on a day that you just have better things to do other than slave over a fancy meal in the kitchen. I didn't have any lemon handy so I thought that using lemon thyme would be a clever way to impart the wonderful zing that lemon gives to roasted asparagus. A great choice indeed!

Linguine w/ Mushroom Garlic Sauce:

1/2 lbs. linguine, boiled and drained
3 T. Earth Balance Margarine
5 cloves garlic, minced
3 c. crimini mushrooms, sliced
1/2 basil, dried
pinch of salt and pepper
1 T. extra light virgin olive oil
1 T. parsley, dried

Melt margarine in a large skillet, add garlic and saute for a minute. Add mushrooms, basil, parsley, salt, and pepper. Continue to cook until mushrooms are tender, then add the oil, and toss in the pasta. Serve hot!

Roasted Asparagus w/ Lemon Thyme:

1 bunch of asparagus, rinsed well, hard bottoms cut off
1 juicy clove of garlic, sliced in half
1-2 t. olive oil
1 T. fresh lemon thyme, chopped to bits
a few dashes of dried thyme
salt and pepper

Preheat oven to 400 F.
On a small cookie sheet lined with foil, take the halved garlic pieces and smash them hard against the sheet, rubbing it's juices thoroughly over the entire surface (I reserve the smashed garlic to add to my other dish). Spraying a bit of olive oil on the foil can help the process along a bit. Place spears in a single layer then drizzle with oil, sprinkle with lemon thyme, add a few dashes of dried thyme, add salt and pepper to taste. Coat the spears thoroughly and place in the oven for about 20 minutes, checking them once to turn slightly. These are so good that they still taste amazing right out of the fridge!

Garlic "Beef" Enchiladas

Okay, so maybe this week isn't "Chinese" week after all...
Tonight's dinner is a totally flavorful take on traditional mexican food--minus all the bell peppers. My camera battery is still dead, so I have to resort to my laptop cam, which is...not too great. Although I have changed quite a bit of stuff around, including veganizing it, the original recipe idea was from Manda.

Garlic "Beef" Enchiladas:

1/2 lbs. veggie ground crumbles
1/2 t. expeller-pressed canola oil
1/2 onion, chopped
1 T. flour
1/2 T. chili powder
1/4 t. salt
1/2 t. garlic powder
1/4 t. ground cumin
pinch of rubbed sage
8 oz. diced tomatoes, no salt added

Sauce:
3 cloves garlic, minced
1/8 c. Smart Balance Light margarine
1/4 c. flour
8 oz. broth (I used vegan beef base mixed with water)
8 oz. can tomato sauce, no salt added
1 T. chili powder
1 t. cumin
1/4 t. rubbed sage
1/4 t. salt (optional)
dash of garlic powder

5 large tortillas
1 c. soy cheese, shredded

Preheat oven to 350 F.
Add oil to a large skillet over medium heat, saute onion until slightly softened, add crumbles and the rest of the ingredients. Stir, let simmer on low heat while preparing sauce.
In a medium saucepan, melt the margarine and saute the garlic for about a minute, add flour and let cook for another minute. Bring to a boil after adding broth, then turn heat down and add the rest of the sauce ingredients and heat through.
In a 8x8 pan lined with foil, add some sauce to the bottom, about a cup or so. On a flat surface, add the "meat" mixture to the center of the tortilla sprinkle with a couple spoonfuls of soy cheese, and roll up tightly. Place in pan and repeat until all five enchiladas are rolled. Pour the rest of the sauce on top. Bake covered with foil for about 30 minutes, uncover, sprinkle with remaining cheese, and bake for another 10 minutes, or until cheese is melted.

Tofu, Broccoli, & Peanut Sauce

So I guess this is starting off as "Chinese" week...
Just so happens that's what I've stocked my fridge to produce. Tonight's dish was adapted from Carol Bullock's (from 'Zaar) "Tofu and Broccoli with Peanut Sauce" recipe.
I made a few changes to make it lower sodium and lower fat, but other than that, it's pretty much the same.

Tofu, Broccoli, & Peanut Sauce:

Sauce:
1/4 c. creamy peanut butter
1/4 c. hot water
1/8 c. apple cider vinegar
1 T. low-sodium tamari
1 T. molasses
1/4 t. cayenne pepper

Saute:
1/2 lbs. fresh broccoli, cut into small florets
2 T. expeller-pressed canola oil
4 cloves garlic, minced
1/2 lbs. tofu, cut into small cubes
dash of salt (optional)
1 c. onion, thinly sliced
1/4 c. peanuts (raw or roasted)
1-2 T. low-sodium tamari

For the sauce:
In a small saucepan, whisk together peanut butter and hot water until well incorporated, then add the rest of the ingredients, stir well, keep warm, and set aside.

For the Saute:
Heat oil in a large skillet over medium-high heat, add tofu and half of the garlic and stir-fry for about 5 minutes, add the tofu to the peanut sauce pan, stir. Using the same large skillet, add remaining oil, onions, and broccoli, quickly stir-fry until lightly cooked. Add the rest of the saute ingredients and cook another minute, add the peanut sauce/tofu mixture and lightly toss until all is mixed. Serve hot over rice.

Szechuan Noodles w/ Spicy "Beef" Sauce

Haven't really been in the mood to cook...
Let alone be creative. It's been so long since I didn't have the energy to at least THINK of some way to really change an adopted recipe up. Anyhow, this is what I made for dinner this evening. Original non-vegan recipe was by Sharon123 from 'Zaar. Only thing I changed was to switch out meatish products for vegan versions, mung bean thread noodles instead of regular vermicelli, Bragg's Liquid Aminos nstead of regular soy sauce, the measurements of the ingredients, and added a few sprinkles of garlic powder. Sharon123's recipe can be found here.

Mixed-Up Lentil Loaf & Stuffed Mustard Green Pouches

Okay, so not the best meal ever...
But it was REALLY healthy! As you can see by the list of ingredients, this loaf was a way to use up stuff I had in the pantry--it's taste is somewhere in between my Diz loaf (one of Dane's favorites), a traditional lentil loaf, and RFD's tempeh loaf. The idea for the stuffed greens came from somewhere in one of the many vegan forums that I browse periodically. You HAVE to like mustard greens in order to enjoy this dish! I found it to be pretty tasty for being what it was, but Dane immediately suggested that I start some type of rating for my food, like "Dane stars" or something--he said he gave it a 2 for creativity, but said the taste was "eh"--and it's not very often that he takes a breath in between bites!

Mixed-Up Lentil Loaf:
(no exact measurements)

cooked lentils, slightly mashed
rolled oats (oatmeal)
corn flakes, crumbled
carrot, diced
celery, diced
onion, chopped
white wheat flour
tomato sauce
bread crumbs
pecans
vegetable broth
nutritional yeast
yellow miso
cayenne
dark sesame oil
chili oil
ketchup
dash each of:
oregano, thyme, rosemary, poultry seasoning, pepper

Saute carrots, celery, and onion. Mix with all other ingredients while lentils are still hot. Plop in the oven at 350 F uncovered in a greased loaf pan for 30-40 minutes. Loaf is ready when tapping on the crusty surface sounds like it's kinda hollow. Slice and serve.

Stuffed Mustard Green Pouches:
(no exact measurements)

mustard greens, blanched

Filling:
vegetable medley rice, cooked
veggie crumbles
Bragg's liquid aminos (or low-sodium soy sauce)
dash each of:
red chili pepper flakes, onion powder, garlic powder, pepper, salt.

Sauce:
tomato sauce
plain soy milk
Dijon mustard
pinch of arrowroot
onion powder
salt and pepper to taste

Make sauce in a small saucepan, keeping warm until ready to serve.
Place a spoonful of filling in each mustard green and wrap and tuck in edges, making a little pouch. Spoon a tiny dribble of sauce over each pouch.

Chunky, Red Wine Spaghetti

Jazzing up a common dinner entree...
I felt really drained today, so I'm glad that spaghetti was up next in my meal planner. In just 30 minutes or so I had dinner ready without getting too stressed out. Earlier in the day I went to that wonderful farmer's market in Westchester/Culver City and was so pleased with the tasty little organic zuchinnis used in the sauce. I'm going to miss this little market so much when we have to move...
This spaghetti turned out great for such a simple dish. We had this with a salad composed of: baby lettuce mix, fried red onions, imitation bacon bits, a tiny sprinkle of soy cheese, with a light touch of Goddess dressing.

Chunky, Red Wine Spaghetti:

1/2 package of whole wheat spaghetti, boiled
2 T. extra light virgin olive oil
1/2 onion, chopped
2 large garlic cloves, minced
1 small zucchini, sliced
1 1/4 c. diced tomatoes
1 c. cremini mushrooms, sliced
1 c. veggie burger crumbles
as many artichoke hearts as you'd like
1 c. good dry, red wine (more if you want)
1/2 jar of your favorite spaghetti sauce
1/2 t. dried basil
dash each of:
Italian seasoning
dried parsley
onion
garlic
salt and pepper to taste

In the same pot you used to boil your pasta, heat olive oil over medium heat and saute onions until soft. Add garlic, stir, zucchini, tomatoes, mushrooms, crumbles, and artichoke. Add wine and let alcohol simmer off for a few minutes, adding more if you wish. Add spaghetti sauce and seasonings and let simmer for another few minutes. Spoon over pasta and serve hot!

"Tuna" Noodle Casserole & Deviled Carrots

It's been years since I had (or could eat) this dish...
Time to make a version that I can DEVOUR!!! Muahahahaha! Okay, now seriously--I was having a craving for foods that I used to enjoy when I was a little girl, and of course, my mind landed on this particular comfort dish and wouldn't budge. I used to be a BIG fan of the little Stouffer's frozen tuna noodle casserole, even though it grosses me out now to think about the mystery fish that was lurking in between the noodles, 3 slices of mushroom, and slathered cream sauce--but it was oh so good!
I decided to pair this mellow, creamy dish with a spicy carrot side (original recipe found by Jessica K located here). Anything spicy (or covered in "cheese") will always make Dane happy!

"Tuna" Noodle Casserole:

1/2 package of Fusilli, cooked
1/2 onion, chopped
1 c. celery, sliced thin
1 c. mushrooms, sliced
1/4 c. frozen baby peas
2 T. Earth Balance margarine
1 c. unsweetened soymilk
1 T. arrowroot powder
a dollop each of veganaise and vegetable broth
cubed tofu, as much as you want
2 c. crushed corn flakes
soy cheese
garlic powder
thyme
salt and pepper to taste

Preheat oven to 400 F.
In a skillet, melt margarine, saute onions and celery until soft. Add the mushrooms, peas, and let cook while you make a slurry with the soy milk and arrowroot. Add this slurry to the mixture and add veganaise and vegetable broth. Bring to a boil and reduce to a simmer. Stir in as much soy cheese and tofu as you want, add spices to taste. Pour into a foil-lined 9x13 dish and cover with corn flakes. Bake at 400 F for 20 minutes, 375 for 10. Let sit for a few minutes before slicing.

"Chicken" Stuffed Poblanos

Dane and I went to Grand Central Market yesterday...
Talk about a crazy experience! The hustle-bustle of a large crowd of people amongst the brightly colored stands of the now hispanic market replaces the old-timey original market built back in 1917. Not necessarily a bad thing because I really enjoyed looking (and purchasing) all the cool and unique beans that were sold at a particular stand towards the center--the nice man even threw me handful of free, fresh bay leaves with my purchase! I told Dane to pick out something he'd like me to experiment with, to which he picked out a few Poblano chiles--strange, but I don't think I've ever had one knowingly, and they're not uncommon. So, today I did some research on how to prepare these mild chiles and found that they are usually stuffed with rice or made into soup. 'Zaar helped me come up with the final decision on the preperation of this dish. PaulaG's non-vegan recipe was the greatest influence of them all. I'm going to take the Diz approach here and turn this rice-stuffed, deep-fried dish into something a little less cumbersome--soy "chicken" and cheese stuffed goodness laced with the earthiness of shroomies and the sweetness of tomatoes--all over a bed of saffron rice!

"Chicken" Stuffed Poblanos:

3 Poblano chiles, medium-sized (sliced from stem to tip, seeded, membrane removed)
1 T. olive oil (plus a tiny bit more to rub chiles)
1 medium-sized onion, chopped
2 garlic cloves, minced
2 c. soy "chicken" tenders, diced
1 c. sliced mushrooms
1/2 c. tomatoes, diced
a pinch each of:
paprika
cayenne
onion powder
garlic powder
salt and pepper to taste
soy cheese

Preheat oven to 35o F.
In a skillet, saute onions until translucent, add garlic, "chicken", mushrooms, and tomatoes. Stir. Cook for a few minutes until mushrooms have softened and the tomato juices are well incorporated into the mixture. Set aside. In a loaf pan lined with foil (soy cheese can mess up non-stick surfaces when baked for too long), spread a tiny bit of olive oil on the bottom, use this oil to rub onto the outside of each chile. Stuff with mixture and top with cheese. Bake covered for 30-35 minutes, 10-15 minutes uncovered. Serve with hot rice.

Easy Pho Ga (Vietnamese Chicken Noodle Soup) & Diz's Spring Rolls

Pho is the THE dish you think of...
When you want authentic Vietnamese cuisine. It comes most often as Pho Bo (the beef version) but the chicken version seems to be a little more gingery in taste--definitely lighter. Believing this, I wanted to test my cooking skills and transform a traditional Vietnamese soup dish originally made with tons of chicken bones and meat into a vegan version of tastiness--of course with a convenient twist because I have a limited amount of time to prepare dinner on the weekdays. I have made a vegan version of Pho Bo before, but never a chicken one. My mum would be so proud of me right now!
For the spring rolls, I replaced the typical iceberg lettuce with baby lettuce mix. I feel that there is more flavor this way, and aside from that, I LOATHE iceberg. I think of it as the most insignificant tasting lettuce there is and my rabbit can't even eat it! Also, instead of the traditional addition of shrimp or a vegan restaurant's version that adds sliced tofu, I added some soy fish for extra flavor. Spring rolls are my mother-in-law's (Holly's) favorite!

Easy Pho Ga:

Soup:
2 pho spice cubes (the ones at the asian grocers with no beef or chicken, just spices)
as much water as you'd like
1 small onion, charred on stovetop or in toaster oven, sliced into big chunks
1 t. vegan chicken base
1/2 t. ginger paste
dash each of:
clove powder
allspice
cinnamon
black pepper

For topping soup:
a few vegan chicken strips sliced thin diagonally
fresh mint leaves
thin sliced onion (bulb and green)
hoisin sauce
Sriracha chili sauce

as many rice noodles as you want pre-soaked in warm water until softened, then drained

In a large pot, add all soup ingredients, bring to a boil, reduce heat to a simmer and cover. Set aside until ready to use. In another pot, fill with water and bring to a boil. Using a small rounded sieve, place as many noodles as you want into it, then lower into boiling water. Cook noodles until softened (watch out because they overcook easily!). Dump into a large bowl, ladle soup onto the noodles, top with desired toppings (bean sprouts are traditional, but I don't like them), and enjoy!

Diz's Spring Rolls:
(no exact measurements)

Spring roll wrappers (banh trang)
boiled rice vermicelli (important! ask if you're unsure if it's the right type for spring rolls)
baby lettuce mix
fresh mint leaves
lightly dry pan-fried soy fish cut into strips

For dipping:
hoisin sauce
sriracha
chopped peanuts

Dip wrappers into warm water briefly, until slightly softened. Lay on a flat surface and place vermicelli, lettuce, mint, and soy fish slightly off-center towards you, leaving about an 1 or 2 to fold away from you. Fold in the sides, and roll tightly. Repeat until all rolls are finished.

Diz's Easy Butter Pecan Rum Cake

I couldn't decide between...
a butter pecan, cinnamon swirl, or rum cake--so I mixed them all together with a yummy french vanilla base! This layered bundt cake was created out of indecisiveness and curiosity.

Diz's Easy Butter Pecan Rum Cake:

Cake:
1 box of vegan french vanilla cake mix
4 Ener-G egg replacers
1/2 c. 50/50 mixture of Smart Balance Light and expeller-pressed canola oil
1/2 c. REAL rum
1/2 c. unsweetened soy milk
1/2 c. toasted pecans
vegan "butter" flavored spray

Streusel:
1/2 c. brown sugar
1 t. cinnamon
2 T. Smart Balance Light

Preheat oven to 350 F.
Combine first five cake ingredients, mix well. Set aside. Mix together the streusel ingredients in a pourable cup, like a measuring cup. Thoroughly spray a bundt pan with the butter flavored spray and sprinkle the toasted pecans onto the bottom in an even layer. Pour a half of the cake mix on top of the pecans, then pour the streusel mixture on top of it. Lightly and evenly pour the remaining cake mix in. Use a spatula to smooth and level out if necessary. Bake for 50-55 minutes, or until a toothpick comes out clean. Let cool off for 20 minutes before removing cake from pan. I thought serving it with fresh strawberries was exquisite!

Creamy Carrot Ginger Soup, Potato & Eggplant Soup Dippers, and Sauteed Radishes

Every Wednesday...
I go to a farmer's market held over on the boundaries of Culver City and Westchester. Here, they have a hippie stand at the corner flashing peace signs to sell patchouli, the plant man down the way sells hardy little plants 6 for $5 and doesn't hesitate to give you gardening advice, the little Asian woman at the smallest stand sells gigantic sweet onions for seventy-five cents a pound, and the California citrus spill over almost every produce stand. I love to support a particular organics stand that has a very nice man that saves "top-off" greens for my bunny. Somehow, he manages to keep a smile on his face every time I see him even though I know that staffing an entire stand by himself must be overwhelming! This is the same stand where I buy my carrots, broccoli, green beans, and especially the little Indian eggplants only they carry on the strip. Radishes have been a a big thing the past few weeks at the market, so I decided to make something that screamed "Farmer's Market Supporter" this evening. I had an abundance of carrots, resulting in the formulation of a new carrot soup. I got the idea of using those cute little eggplants and purple potatoes as soup dippers (kinda like oyster crackers) because I didn't have any bread or crackers lying around and the thought of kneading bread seemed too strenuous. The radishes, well, they're radishes, but they are particularly tasty this evening!

Creamy Carrot Ginger Soup:

3 large carrots, peeled, sliced thin
1/2 c. sweet onion, chopped
1 celery stalk, sliced thin
2 T. Smart Balance Light margarine
1 1/2 c. vegetable broth (low-sodium is a plus)
1/2 t. ginger paste
1/2 c. unsweetened soy milk
1/2 T. arrowroot powder
1/4 t. cumin powder
1/8 t. cayenne
a few dashes of hot sauce (optional)

In a medium pot, melt margarine, add carrots, onion, and celery. Saute until soft. Spoon mixture into a food processor and add about a 1/4 cup of the vegetable broth and blend until you get a nice thick paste. Return mixture to the pot and add in the rest of the vegetable broth. Add ginger paste, stir. In a bowl, mix together the arrowroot and the soy milk. Add to the pot along with the cumin, cayenne, salt, and pepper. Bring to a boil then reduce to a simmer. Cook for about 15 minutes. Soup will thicken as it sits.

Potato & Eggplant Soup Dippers:

Purple Potatoes, peeled and sliced 1/4" thick
Indian Eggplant, salted, rinsed, and blotted, sliced 1/4" thick
a sprinkling each of:
cumin, cayenne, onion, garlic, black pepper
expeller-pressed cooking oil spray

Preheat oven to 400 F.
Line a cookie sheet with foil and spray with oil. Lightly sprinkle spices on the oil and place potatoes and eggplants in a single layer. Lightly spray the tops with oil. Bake for about 20 minutes, or until desired crispness.

Sauteed Radishes:

1 bunch of radishes, cleaned and halved
1 T. Smart Balance Light margarine

In a little pan, melt margarine and add the radishes. Saute until slightly tender and golden.

Vegetable Indian Curry & Baked Vegetable Samosas

Ooooh yeaaahh...
Dane and I did the whole super low-fat thing yesterday night and for today's lunch so: it's time to give in to a little bit of spicy goodness and puff pastries! Of course, I had to go on the lighter side and omit the coconut milk in the curry and bake the samosas instead of frying them, but it turned out yummy anyhow. I miss my mum's Indian curry, but I didn't have the time to prep her version (veganized) this evening...oh well, sometime soon!
About the samosas, I decided to chop the potatoes a little bigger than usual, and left them unmashed for texture. I just felt like adding extra spices and not having a mashed potato stuffed pastry this evening, but I like both versions.

Vegetable Indian Curry:

12 baby potatoes (red), scrubbed, unpeeled, halved
2 carrots, scrubbed, unpeeled, cut into pieces
1 small sweet onion, sliced in medium-sized chunks
1 (4 oz.) Golden Curry package
1/2 t. Madras Curry powder
5 c. water
pinch of vegan beef base (optional)

In a large pot, saute onions and carrots on medium-high heat for 3 minutes. Add potatoes and cook for another 3 minutes. Mix in the rest of the ingredients and bring to a boil. Reduce heat and let simmer until potatoes are tender--about 30 minutes. (Suggestion: Serve with fresh parathas, chapati, or any loaf bread for dipping!)

Baked Vegetable Samosas:
Makes 5

5 square puff pastry sheets, thawed (or one large sheet cut into squares)
4 baby potatoes (white), diced
1/4 c. onion, chopped
1/4 c. frozen baby peas
1 T. Earth Balance margarine
1/2 t. Madras Curry
1/8 t. ginger paste
pinch each of:
Garam Masala
coriander
cumin
salt

Preheat oven to 400 F.
Saute potatoes and onion with the melted Earth Balance, and cover briefly to steam until softened. Add peas, stir, and saute for a bit longer--until peas thaw out a bit. Throw in the rest of the ingredients, mix well, and set to the side. Set puff pastry down on a flat surface and spoon the sauteed mixture into the pastry. Wet edges, fold over diagonally, and press edges to seal shut. Place on a cookie sheet. Repeat until all pastries are filled. Make sure each one is at least an inch apart, pop sheet into the oven and bake until golden brown--about 10 minutes.

Low-Fat Cream of Celery Soup & Diz's 10-Minute Creamy Cajun Noodles

This week's theme: Savory Soup Week...
After Eclectic Americana week, I feel like I need to go on a light diet for a little while...that's why I think that it would be a grand idea if this week happened to be a (main-course) soup week! We're going from last week's "meat" and carbs to, well, more carbs, but with hearty vegetable goodness in every meal.
I decided to start the week out with one of the best "diet" foods: CELERY. I can't imagine just eating an entire plate of raw celery, nor do I like the idea of eating the stalks with plain old peanut butter--so soup it was! This low-fat recipe was inspired by a non-vegan, high-fat version found on 'Zaar by Lorac. The consistency is not as smooth as I originally intended it to be--I had a blending accident which made such an incredible mess--but please do blend away if you'd like. Just remember: If you're using a blender, do so in SMALL batches or else you will end up under a rain of very hot celery soup...which does NOT feel pleasant on the face.

Low-Fat Cream of Celery Soup:

2 T. Smart Balance Light margarine
2 c. celery stalks, sliced thin
1/2 c. onion, chopped
1 large clove of garlic, minced
1 bay leaf
1-2 T. flour
2 c. water
1 c. unsweetened soymilk
1/3 t. vegan chicken base (optional)
3-4 drops of hot sauce
salt & pepper to taste

In a pot over medium heat, melt margarine, saute celery and onion until soft. Add garlic, stir, and add flour. Cook for a minute or two. Add the water, base, and bay leaf, bring to a boil, reduce heat, and simmer for 20 minutes. Remove the bay leaf and blend in a blender until smooth. Return to pot and add the soy milk, hot sauce, salt, and pepper. Simmer until ready to serve.

Diz's 10-Minute Creamy Cajun Noodles:
(No exact measurements)

Sauteed carrots and onions (optional)
Non-hydrogenated margarine
Your choice of boiled noodles, as much as you'd like
Splash of non-dairy or soy creamer
A couple tablespoons of nutritional yeast
A bit of mellow yellow miso paste (this is a tastier salt replacer)
A dash each of:
Old Bay
Cayenne
Onion
Garlic

Melt as much margarine as you'd like in a pot, add the noodles, stir, then add all other ingredients. Mix well and serve hot.

Easy Black Forest Bundt Cake!

Easy, Not-Too-Fattening, Chocolatey Cake...
The original non-vegan version of the recipe was found on 'Zaar posted by Chefiebig.

Easy Black Forest Bundt Cake:

1 (18 oz.) box of vegan chocolate cake mix (pudding in the mix preferred)
3 Ener-G egg replacers
1 T. pure almond extract
1 (21 0z.) can cherry pie filling
1 c. vegan semi-sweet chocolate chips
(A tiny splash of non-dairy creamer or soy milk if mixture is too dry.)
Powdered sugar (optional, for dusting)

Preheat oven to 350 F.
Mix all ingredients in a large bowl. Pour into a well greased Bundt pan and bake for 45 minutes, or until a toothpick comes out clean. Let cool for at least 20 minutes before turning out onto a rack to cool completely. Try this with some vegan topping like Rich Whip or homemade whipped "cream"!

BBQ Tofu Cutlets & Spicy Collard Greens

Mmm Mmm, Barbecue--without contributing to cruel factory farming practices and the hassle of starting up a grill...
You could definitely replace the tofu cutlets with a vegan meat, but I really wanted to cut back on my sodium and fat intake today. Eclectic Americana week has been delicious but has also made me realize how much healthier I eat now that I'm vegan. I don't have to worry about clogging my arteries with saturated or trans fats, and overall, oil and fat consumption has dropped dramatically. I use a lot more veggies and spices in my cooking, and am constantly impressed with the variety of dishes I bring to the table. This week's cooking had subtle spice contributions, like most American cooking, so I can't wait to break into my spice rack(s) again next week! I highly recomend this dish be served with a side of vegan baked beans.

BBQ Tofu Cutlets:

1 package of firm tofu, frozen, thawed, pressed, sliced
vegan barbecue sauce (I used hickory smoke)
onion powder
garlic powder
black pepper

Preheat oven to 350 F.

Place sliced tofu onto a cookie sheet lined with napkins to absorb excess moisture. Blot, and sprinkle with garlic, onion, and pepper. Brush barbecue sauce onto each "cutlet" and place sauce side down onto a lightly sprayed baking sheet. Bush with more barbecue sauce. Bake for about 20-25 minutes, until tofu has slightly dried out. (Marinating the tofu overnight or for at least a few hours makes the cutlets tastier, but when pressed for time, brushing sauce on right before baking still has good results.)

Spicy Collard Greens:

collard greens, tough stems removed and cut into strips
fresh, minced garlic
cayenne
paprika
salt (optional)
black pepper
red chili pepper flakes
splash of vegetable broth
olive oil

With a tiny bit of olive oil in a skillet, add garlic and saute collards until slightly wilted. Add the rest of the ingredients (to liking) and cook until desired tenderness.

Philly Cheesesteak Pizza

Eclectic Americana week is almost over...
but doesn't a Philly Cheesesteak pizza sound awesome?! Pizza leftovers are always a plus, and make the next day's lunch easy and pleasant. This is another first for me--I've made a vegan philly cheesteak sandwich before, but this was my first time incorporating it into a pizza. I make my own vegan meats at home sometimes, and the sliced "steak" you see here was homemade. I got the recipe from M. W. Rassmusen's Veggie Works cookbook. I highly suggest this book for anyone who wants to learn how to make the basic vegan "meats" and sauces.
I normally make my own pizza crust (whole or white-wheat), but this evening--homework assignments pummeling my mind with dread--I decided that I'd use a store-bought crust for convenience.

Philly Cheesesteak Pizza:

1 Pilsbury Pizza Crust
1 small sweet onion, sliced
1/2 red bell pepper, julienned (Dane hates green peppers, but you are more than welcome to substitute to keep the product authentic)
vegan steak, sliced thin
cremini mushrooms, sliced
2 t. canola oil (expeller-pressed), divided
vegan soy cheese
1-2 T. Veganaise (optional)
splash of water
a pinch of raw sugar
onion and garlic powder

Preheat oven to 400 F.
Saute onions with one teaspoon of oil on medium high heat for 3-4 minutes. Add bell peppers and saute for an additional 3-4 minutes. When slightly softened, add a splash of water and a pinch of sugar. Stir, let most of the water simmer off. Set aside in a bowl.
In the same pan, add the remaining teaspoon of oil and brown the vegan steak slices--it should be browned and slightly crispy. Set aside.
Unroll the pizza dough onto a lightly greased cookie sheet. Spread the Veganaise (if using) in a very thin layer over the entire crust, but leaving an inch for the edges. Sprinkle on a bit of onion and garlic powder, as much soy cheese as desired (I use very little), top with mushrooms, caramelized onion/pepper mixture, steak, and an extra light sprinkling of cheese on top. Spray the edges with cooking spray if you want a crisper, more flavorful crust. Plop in the oven and bake for approximately 12-15 minutes.

Mini "Beef" Pot Pies & "Roasted" Cauliflower w/ Garlic

Just when you thought that being vegan, you'd never be able to have one of these again...
I pop them in my oven and let the yumminess waft down my apartment complex corridors. I was incredibly satisfied with the way these pot pies turned out. I've made pot pies once before, but they were just veggie pot pies and even though they turned out good, I don't think they were nearly as tasty! The filling was made up of whatever I had available, and the crust was a recipe from Robin Robertson's Vegan Planet that I modified slightly for health reasons. The roasted cauliflower dish was inspired by Rita L of 'Zaar, but the recipe's ingredient measurements and cooking procedures were changed to be more mild in taste, healthier, and less time consuming. Sauteing the cauliflower on high heat before placing in the oven gives the florets a nice "roasted" look, without taking forever. I just plop them in the oven with what I'm baking after sauteing.

Mini "Beef" Pot Pies:
Servings: 6

Filling:
1 t. olive oil
1/4 c. carrots, peeled and diced
1/4 c. sweet onions, chopped
1/4 c. potatoes, diced
1/2 c. frozen petite peas
4 vegan steak strips, diced
1 t. vegan beef bouillon
2/3 c. water
2 t. arrowroot powder
black pepper, to taste

Pie Crust:
1/4 c. white wheat flour
1 c. unbleached flour
1/4 t. salt
1/3 c. 50/50 mixture of Smart Balance Light and corn oil
3 T. ice cold water

Mix the arrowroot with the water and set aside. In a skillet on medium heat, add oil, saute the carrots, potatoes, and onions until slightly softened, about 5 minutes. Add diced vegan beef steak strips, saute for a minute, then add in frozen peas, vegan beef base, pepper, and the arrowroot/water mixture. Bring to a soft boil, then turn down to low. Let simmer for a couple minutes to thicken. Set aside to cool. Preheat oven to 350 F.
In a large bowl, combine flours, salt, and rub in the 50/50 mixture. Once crumby, add the cold water and mix until a dry dough forms. Dough should not be too wet, or too dry, but it should be very firm. Divide into 12 little balls. (I don't like rolling the dough out, since I feel like it's a waste of time. I just flatten the balls in my palms until they look like they are the right size.) Place 6 dough rounds into a lightly sprayed, 6 piece muffin tin for the bottoms of your pot pie. Use your fingers to smoosh the dough up the sides until there is a bit hanging over the rim. Place a spoonful of filling into each shell. Top with the remaining 6 dough rounds--use a fork to seal the edges. Bake for about 35 minutes, or until tops are golden.

"Roasted" Cauliflower w/ Garlic

1 head of cauliflower, cut up, tough stem removed
4 cloves of garlic, peeled and smashed
2-3 T. extra virgin olive oil
1/3 t. dried rosemary
1/4 t. salt
1/4 t. black pepper
splash of water

In a large skillet on medium-high heat, add olive oil and garlic, saute for about a minute. Add cauliflower, saute for about 3 minutes. When the florets start to get a little golden, add rosemary, salt, and pepper. Stir. Add a splash of water and let simmer off for a minute or so (water is necessary for doneness--it creates a steaming action). Place the mixture into a baking dish and place in the oven with the pot pies. Cauliflower is ready when the pies are!

Chicken 'n Dumplings & Southern-Style Lima Beans

A tasty Southern comfort dish turned Vegan...
This recipe was the result of a bit of recipe researching. I have used a lot of vegan recipes, but I'm usually not satisfied with the way certain dishes turn out after the recipe has been veganized--I tend to tweak it every time. I have learned to experiment with animal-free products quite well. The biggest mistake people make when converting recipes is assuming that a 1:1 ratio on ingredients will suffice. This is usually NOT the case--other additions must be made to retain a pleasant consistency.
Tonight's dinner was an experimentation on how close to authentic I could make one of my childhood favorites. Using poultry seasoning is the secret to its success!

Chicken 'n Dumplings:

Soup:
8 c. water
4 t. vegan chicken base (adjust to to taste, all brands are different)
1/2 t. poultry seasoning
1/2 t. garlic powder
1/4 t. black pepper
dash of cayenne (optional)
1 celery rib, chopped
1 carrot, peeled and shredded
1 tsp. non-hydrogenated margarine
5-6 strips of vegan chicken strips, diced (optional)

Dumplings:
3 c. unbleached flour -or- 1/2 c. King Arthur's white wheat flour plus 2 1/2 c. unbleached flour
1 t. baking powder
1/2 t. poultry seasoning
1/3 t. salt
1/2 c. non-hydrogenated margarine -or- 1/4 c. plus 1/8 c. smart balance light and 1/8 cup vegetable shortening
1 Ener-G egg replacer
1 c. vegan chicken broth (reserved from the total amount of liquid above)

In a large pot on medium heat, melt the margarine, add in the onions and celery and saute until soft. Add water and vegan chicken base and turn up the heat to medium-high. Stir to mix well, scoop out a cup of broth for the dumplings (try to avoid the celery and onion bits) and set aside to cool. Add the carrots to the broth and bring the heat down to a simmer and cover while preparing dumplings.
For the dumplings:
Mix together all dry ingredients in a large bowl. Rub the margarine/shortening into the flour mix until it resembles coarse crumbs. Thoroughly stir in the "egg" and the vegan chicken broth. Once combined, turn the dough out onto a floured surface and knead briefly, until smooth. Add more flour if needed to make the right consistency for a dough. Roll out the dough to 1/8" inch-thick. Cut into strips about 1" x 1" in size.
Uncover the broth pot and bring to a boil. Drop dumplings in a few at a time, occasionally stirring so that none stick to the bottom. Add diced chicken strips now, if using. Simmer down for about 30-45 minutes. Soup will thicken.

Southern-Style Lima Beans:

10 oz. package of frozen baby Lima beans
1 t. non-hydrogenated margarine
1/4 c. onion, chopped
1 t. liquid smoke (I like natural mesquite)
1 garlic clove, minced
1/2 c. water
1/2 t. pepper
salt (to taste)

Melt margarine in a saucepan over medium heat, add onions and saute until soft. Add garlic, saute for a minute, then add water, liquid smoke, pepper, and salt. Lower to a simmer and cover. Should be ready in about a half hour.

Sloppy Joe Squares

This Week's Theme: Eclectic Americana...
After coming home from work early and feeling miserable for hours, I decided that I wanted to give a strange twist to typical, domesticated American dishes. Most dishes that appeal to the American palette contain mainly meat and other animal products such as broth, milk, butter, eggs, and cheese. This week, I'm on a mission to prove that people can still enjoy "meaty" satisfying meals without the carcass and/or its other counterparts. What better dish to start off Eclectic Americana week than Sloppy Joe's? Not only is my version lower in salt, but it is also much, much lower in fat. It still uses the convenience of ready-made store bought dough, but I see it as more of a time saver than an inability to cook. In my links list, there is a link for PeTA's "Accidentally Vegan" page. If you're short on time, some of the items that you used to consume may have been vegan, and will help out a LOT when you have less than a half hour to have dinner on the table!

Sloppy Joe Squares:

2/3 c. sweet onions, chopped fine
1 tsp. canola oil (expeller-pressed)
1 c. Morningstar veggie crumbles
1/3 c. TVP (textured vegetable protein), hydrated with 1/3 c. hot water and a pinch of vegan beef bouillon
1/4 t. salt
as much black pepper as you'd like
1/4 t. chili powder
1 T. flour
2/3 c. water
3/4 t. apple cider vinegar
a dash each of garlic, onion, cayenne, paprika
1/2 t. Bragg's Liquid Aminos (or soy sauce)
1/3 c. ketchup
1 (4 oz.) package of Pillsbury Crescent Rolls

In a skillet on med-hi, sautee onions in the canola until almost translucent. Add the veggie crumbles and the hydrated TVP. (Note: If you can't find TVP at a local health food store, you can sub it for veggie crumbles, but I like to stretch out the more expensive product [Morningstar] while reducing my salt intake.) Toss in all the dry seasonings and sautee for a few minutes. Mix the flour with the water and add to the mixture. Preheat oven to 375 F. Add cider vinegar and ketchup. Stir and simmer for a few more minutes, until sauce has thickened. Set aside. In an ungreased 8x4 loaf pan, place two of the triangular pieces of dough on the bottom, pressing the seam together and the dough along the edge of the pan. Spoon the sloppy joe mixture onto the dough, and place the last two pieces on top, pinching together the seam and tucking the outside edges down into the sides of the pan. Bake until golden brown, about 10 minutes.

Vietnamese Crepes

Inspiration from a Crusty Lip...
Ah...waking at 10AM for a change felt wonderful as opposed to my 4-something-AM stumble to get dressed weekdays. Dane was still working on his animation, pressing himself to meet a noon deadline...I scratched at the itchy dry skin on my upper lip: all I could think of was how much I missed my mum. So, raiding my freezer and pantry, I came up with all the ingredients for one of my mum's best dishes: Vietnamese Crepes (Banh Cuon). Of course, turning this dish vegan was a bit of a challenge the first time I attempted to make it, but in the end, it turned out almost as tasty as the original. I like my crepes a bit thicker than my mum likes hers, but we would both agree that the fried red onion topping is a must! You can find the flour mix at your local asian supermarket. It will say on the package one of the following: bot banh cuon, steamed rice roll flour, or vietnamese crepe flour. My vegan take on the filling (no set measurements):

Vegan Vietnamese Crepe Filling:

Morningstar Veggie Crumbles
Dried Wood Ear Mushrooms (may be labeled as "Black Fungus" on the package), soaked and chopped fine
red onion, chopped (I usually prefer sweet onions, but mum likes plain old yellow onions)
a dash of salt and a nice big dash of pepper

Prepare the flour mix as directed on the package in a bowl. Sautee the above filling ingredients together until just heated through (veggie crumbles are thawed). Using a lightly coated non-stick skillet, on medium to medium high heat, us a ladle-worth's amount of crepe batter for each crepe. Swish the liquid around in the skillet until it becomes a nice even crepe, cover with a lid for about a minute. Remove the lid and plop onto a oil-sprayed plate. Add about a tablespoon of the filling and roll the crepe up first like an envelope, then roll shut. When all crepes are completed, sprinkle with fried red onions and dapple with soy sauce.

Vegan Pretzel Dogs

Saturday: the start of it all...
I woke up this morning starved, anxious, and dreading what was to be: another Saturday composed of monotonous paragraphs encircled by the discomfort of an eight to ten hour attachment session to a once cushiony couch. What could I possibly muster up to sate my incredibly rumbly tummy? Pretzel dogs of course!
Prepping the batter wasn't too much of a task for me, however, waiting for the dough to rise the first time was absolute torture! It was my first time making any kind of pretzel, so I was a bit worried about the potential result of my late morning experiment. This is a dough recipe I found of 'Zaar by h jones. I tweaked it a bit by reducing the salt, making a half batch, and changing the procedures in order to make pretzel dogs.

Pretzel Dough:

3/4 c. warm water
3/4 t. active dry yeast
1 T. brown sugar
1/2 t. salt
1/2 c. bread flour
1 1/2 c. flour

1 c. warm water
1 T. baking soda
1-2 T. margarine (Earth Balance), melted

Place the first 3 ingredients together in a large bowl. After the yeast has gotten puffy looking, add the salt and flours. Knead until the dough is smooth and elastic. Let the dough rise for at least a 1/2 hour covered and in a warm place (I usually stick it in my oven). While the dough is rising, prepare a soda water bath with the cup of warm water and baking soda. Stir and set aside. After the dough has risen, pinch of bits of dough and roll out into long ropes. Preheat oven to 450 F. For pretzel dogs, this recipe makes enough for 5. I used Smart Dogs, but I'm sure other fillings would still be wonderful. Wrap the ropes in a coil around the Smart Dogs, brush the soda bath on the surface, and set on a greased cookie sheet. Repeat until all are finished. Set aside for another ten minutes or so while the oven is preheating. Pop them in the oven for for about 10 minutes. Remove and brush with melted margarine.
I was so pleased with the outcome! Yum!!! I think next time I could even go for some homemade vegan jalapeno cheddar enveloped in this awesome dough!