Vegan-In

Shepherd's Pie

This recipe is for my husband who's step-mother always makes chicken rotel for him when he comes to visit in Mississippi.  This is my vegan version of the classic dish.


Start by first making the
"Cheese Sauce"
2 Medium Onions, chopped
1/4 Cup Vegan Butter
12 oz.  Spaghetti noodle (we used brown rice noodles, soooo yummy)
1 Can Peas
2 Cans Rotel (Tomatoes and Chilis)
2 Tbsp Bragg's Liquid Aminos or Soy Sauce
1 Cup Mushrooms, sliced
4 Cups Water
1 Bullion Cube (preferably the no chick'n)
Cheese Sauce (as per recipe above)
Some form of a "meat".  We used the Smart Chick'n Strips, but you could use Seitan, Tofu, or Tempeh.

Is Meat the best option for Protein?

William and I celebrated our 1 year wedding anniversary on May 24th.  Since we took our vacation the week before I had to work that night.  William asked what I wanted to eat for dinner that night to celebrate and this is what I requested.

Willie's Spicy Basil Tofu Soup



2 packs Ramen noodles (noodles only)
4 carrots (peeled and sliced)
1 med onion (diced)
1 bell pepper (stemmed, seeded, and chopped)
1 pack tofu (drained, pressed, and diced)
5 oz baby portabella mushrooms sliced
1 Tbsp sarachi hot sauce
1/4 cup soy sauce
2 Tbsp tony chatchari spice or any season salt
1 cube "no-chicken" bullion 
1 Tbsp. chopped dried red pepper
1 Clove garlic (minced) or 1-2 tbsp minced from a jar
1-2 tbsp powdered ginger
1/2- 1 cup fresh basil diced thinly
1 tbsp cumin
1/2 tbsp cayenne

*Saute onion, bell pepper, and tofu
*In large pot mix 2 cups water, bullion, soy, sarachi, ginger, cumin, cayenne, tony's, and garlic
*Add saute into liquid mixture.
*Add in mushrooms and carrots.  Bring to boil, simmer uncovered 30 minutes.
*Add 4 cups water, bring to boil.
*Add ramen noodles.  Cook 5-10 minutes.
*Serve

William's Red Beans and Rice



1 lb red kidney beans (Camellia brand)
1 large onion
2 tbsp dried parsley
1 tbsp season salt
2 (5inch) pieces of fresh celery
1 clove of fresh garlic
10-12 bay leaves
1 tbsp marjoram
1/4 cup green onions
1 lb tvp "meat"
4 cups rice


*Wash beans, put in pot of water with 2 inches of water over beans
*Add all (except: "meat", green onion, rice.)
*Bring to boil, then lower temp to simmer
*Simmer 2 hours then add "meat" and 2 cups water
*Add season salt and simmer 1 hour.
*Add green onions and cook 1 hour (or until beans are soft)
*We use a rice steamer to cook our rice.  If you do not have one of these cook per instructions on bag.

This one is a little time consuming, but well worth the wait.  Serves 6-8.
Along with his recipe I also prepared cornbread.
Recipe below. 

Cornbread

1 Cup Unbleached Flour
1 Cup Cornmeal
1/2 Cup Agave Syrup
4 tsp Baking Powder
3/4 tsp Sea salt
1 Cup Soymilk
1/4 Cup Canola or Veg. Oil


2 Tbsp Ground Flax
6Tbsp Water

*Preheat oven 400 degrees
*Spray 8" baking dish with nonstick spray
*Boil water in saucepan and add flax.  Simmer 3 minutes stirring occasionally
*In Separate bowl, mix dry ingredients, then add agave and stir.
*Add soymilk, flax mixture, and oil.  Mix together until smooth.
*Pour into baking dish
*Bake 20-25 minutes.
*Cool about 20 minutes.
*Slice and serve.  ( I like to top mine with earth balance buttery spread)

We were on vacation with my family last week back in my beloved North Carolina.





















Since our return William has been cooking, so the next couple of posts are his creations. 

Peanut Butter, Banana, and Chocolate Chip Cookies

1/4 cup butter
1/4 cup peanut butter
1/8 cup agave syrup
1/8 cup brown sugar
1 banana
1/2 tsp vanilla extract
1/4 tsp sea salt
1/4 tsp baking soda
1/2 cup unbleached flour
1/4 cup vegan chocolate chips (or raisins)

*Mix the butter, peanut butter, agave, and sugar in a bowl until smooth
*Add the banana, breaking apart with fingers as added into bowl (best if you have a hand-held mixer).  Mix until smooth.
*Add vanilla, mix
*Add salt and baking soda, mix
*Add flour, mix
*Add vegan chocolate chips (or raisins if you prefer, I did half and half  :) )
*Spoon tbsp. size mounds onto cookie sheet about an inch apart
*Bake at 350 degrees for 9-11 minutes (sides will brown and middles will feel soft until they cool)

(me hard at work....)

We found this BBQ recipe in the May/June 2010 issue of Vegetarian Times.
We made the sandwiches along with homemade French Fries and
my Homemade Vegan Ranch (recipe at bottom)

Seitan BBQ Sandwich 
 










1 Cup Apple Cider Vinegar
2/3 No-salt Added Ketchup
1/4 Cup Yellow Mustard
3 Tbsp. Dark Brown Sugar
1 Tbsp. Molasses
2 tsp. Louisiana-style Hot Sauce (like Texas Pete)
2 tsp. Black Pepper
1 tsp. Salt
12 oz. Seitan, cut into thin strips  (check below for recipe)

*Bring all ingredients minus seitan to simmer in a saucepan over medium heat
*Cook 5 minutes
*Transfer half of sauce to a bowl (set aside for topping sandwiches later)
*Add seitan to saucepan and cook 10-15 minutes
*Serve on hamburger-style bun.  

Vegan Ranch











1 Cup Veganaise
1/2 Cup Soymilk
1/2 tsp. Garlic Powder
1/2 tsp. Onion Powder
1/2 tsp. Black Pepper
1/4 tsp Paprika
1/8 tsp. Cayenne
1 Tbsp. White Vinegar
1 tsp Lemon Juice
2 tsp. Agave Syrup
2 tsp. Parsley (fresh, chopped)

*Whisk all ingredients together and chill.
If you want it thinner add more Soymilk.
If you want to thicken it add Tofutti Vegan Sour Cream

It was brought to my attention that a lot of people are not familiar
with where to find some of the ingredients I use.
Hope this helps everyone :)

For Lake Charles Residents:
We do all of our shopping at the Kroger near campus (corner of McNeese and Ryan Streets). They have a really good organic produce section which is right next to the refrigerated item section (for soy/almond milk, tofu, tempeh, etc.)  Also, they have a "natural foods" aisle and you can find most stuff on that aisle, like the not-chick'n bullion.
If they don't have it, the other option is Vita-Mart which is located at 806 East Prien Lake Road.  They offer 30% off everything in the store on Thursdays.  ( I love this place and the women that work there are so friendly and helpful.) 

For everywhere else: 
If you are lucky enough to have a Whole Foods you can probably find stuff there.  If not, most towns have an organic grocery, co-op, or something of that sort.

For Eden, NC:
This place did not exist when I was growing up and it would have made my vegetarian childhood so much easier.  There is House of Health located at 641 Washington Street.  I visited this store last time I was home and was absolutely blown away.  It is a small store located in what used to be Mitchell's Drug Store and it is awesome.

Seitan
is made from vital gluten flour and is used as a protein.  It contains 24 grams of protein per 6 ounce serving.  It is super easy to make and can be frozen for several months. There are many different recipes available for the broth.  This is the one we use. 

This recipe makes enough for several servings and some extra to freeze.
2 Cups Vital Wheat Gluten Flour
1 tsp. Onion Powder
1 tsp. Garlic Powder
1 tsp. Ginger Powder (optional, I just really like it)
2 Cups water

3 Cubes of Not-Chick'n bouillon (or any flavor you choose)
6 Cups of water











*Bring 6 cups water and bouillon to a boil.
*Meanwhile mix the dry ingredients together in a bowl
*Add water and stir until dough is sponge-like
*Knead dough briefly to make tougher
*Divide dough into four balls and roll into logs about 1-2" thick(they will plump significantly when cooked)
*Add to boiling water.  Turn down heat and cover.  Simmer for about 1 hour










*Drain and use as your protein for anything from stir fry to BBQ sandwiches.

*Will post a new recipe tomorrow for Carolina Style BBQ with Seitan

Vegan Waffles
(makes 8-10)


1 Cup Whole Wheat Flour
1/2 Cup Unbleached White Flour
2 Tbsp Baking Powder
1/4 tsp Sea Salt
1 Cup Soy Milk
3/4 Cup Applesauce
1/2 tsp Cinnamon



*Combine all dry ingredients in bowl
*Then add Soymilk, then Applesauce
*Pour about 1/4 cup mixture for each waffle into lightly greased waffle iron
*Cook till golden brown.

For Graceland Style:  
Before serving cover one waffle with Peanut Butter and sliced Bananas.  Add another waffle on top. 
Top with Agave Syrup and enjoy!!!!!!

Vegan Brown Sugar Cinnamon Cookies

1 1/2 Cups Unbleached Flour
1/2 Cup Brown Sugar

1/2 tsp Baking Soda
1/2 tsp Sea Salt
1/2 Cup Vegetable or Canola Oil

1 Tbsp Vanilla Extract

1 Tbsp Agave Syrup
3 Tbsp Apple Sauce
2 tsp Cornstarch
(extra Tbsp each of cinnamon and brown sugar sprinkled on a plate to coat cookies)

*Preheat Oven to 375 degrees
*Mix all dry ingredients in bowl
*Mix wet ingredients in separate bowl or measuring cup
*Add wet ingredients to dry---Form into a big ball
*Form into cookie size balls (about 1tsp for smaller cookies, 1 Tbsp for larger cookies)
*Roll in cinnamon/sugar on plate
*Place on ungreased cookie sheet
*Flatten balls with a fork in criss-cross pattern
*Bake for 10-12 minutes
cookies will be soft, let cool and they will harden--Makes 12-18 Cookies