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!