Vegan-In

I found this recipe today via another wonderful blog that I follow at:
The Cooking Lady

I changed up the recipe a little and the end result is amazing!!

Chick'n Nuggets


















1 Can Garbanzo Beans
2 Tbsp Olive Oil (for pan frying)
1/2 Cup Vital Wheat Gluten
1/3 Cup Water
2 Tbsp Bragg's Liquid Aminos
2 Cloves Garlic, grated
1/2 tsp Italian Seasoning
1/2 tsp Paprika
1/2 tsp Dried Sage
1/2 tsp Lemon Zest
1 Package Shake and Bake Breadcrumbs (for chicken)
1/2 Cup Soymilk


*Cook Garbanzo beans until soft
*In food processor or by hand process beans till mashed
*Put mashed beans in mixing bowl and add Bragg's, Garlic, Italian Season, Paprika, Sage, Lemon
*Stir Well
*Add gluten, stir well, and then add water, stir again
*Turn mixture out onto a cutting board.  Knead for 3 minutes (until you can see gluten strings forming)
*Cut ball into 4 sections.  Then cut each of those into 4 sections each.
*Heat thin layer of oil in skillet (med-high heat)
*Shape dough into nugget shapes.
*Dip into milk to coat, and then shake/bake crumbs to cover
*Pan fry for 5-7 minutes
*Preheat oven to 350 degrees
*Bake in oven for 10-12 minutes

This is a list my husband found yesterday put out by PETA.  It is a giant list of foods that are accidentally made vegan.  He was most excited about the Oreo cookies.  Granted, some of these items may contain unpronounceable ingredients, but all the same, it is still exciting to know you can still have some of that bad stuff you enjoyed as a kid.

Accidentally Vegan

I am currently writing a paper for my summer class about the benefits of a vegan diet vs. the traditional western diet.  In my research for that I found the vegan version of that lovely food pyramid we were all forced to memorize in our early childhood years.  Things have changed a bit and as we become more educated people we see that much of what we thought we needed for all those years, we don't in fact need to survive.  I wonder if they still teach the food pyramid and if they do, are they showing the other options for pyramids not only for the benefit of the already vegan and vegetarian children, but all children so they understand there are options.

This is a recipe that I found on the Vegan Peace web site at:
http://www.veganpeace.com/recipe_pages/recipes/HawaiianCheesecakeWithPineappleAndChocolate.htm

I was a little intimidated at first when I saw how many ingredients and how many steps were involved, but as I was making it I realized it was not as scary as I first thought.  I changed the recipe a little bit to accommodate the ingredients and substitutions that I like to use.

Hawaiian Cheesecake with Pineapple and Chocolate














Crust:
1 Cup crushed Graham Crackers (approx. 6 full size crackers)
1/2 Cup Unsweetened Shredded Coconut
2 1/4 Tbsp Agave
2 Tbsp Soy Margarine
1-2 Tbsp Water

Chocolate Layer:
1 Cup Vegan Friendly (Semi-sweet) Chocolate Chips
2 Tbsp Soy Margarine
1/3 Cup Soy Milk
1/2 tsp Vanilla Extract

Filling:
1 lb Firm Tofu (cut in small pieces)
1 Tbsp Applesauce
1/2 tsp Sea Salt
1 Tbsp Cornstarch
8 oz Soy Cream Cheese
1/2 Cup Soy Sour Cream
1/8 Cup Lemon Juice
1/8 Cup Lime Juice
1/2 Cup Agave Syrup
1 tsp Lemon Extract

Topping:
1 1/2 Cups Crushed Pineapple
2 Tbsp Unsweetened Shredded Coconut
Handfull of Choc. Chips to decorate

*Preheat Oven to 350 degrees

*Crust:
--Combine Crackers, coconut, and agave.  Work margarine in by hand.
--Add water to moisten
--Press into bottom and 1/2 inch up sides of 8" spring form pan (oiled)
--Bake 12-15 minutes











*Chocolate Layer:
--In double boiler or sacuepan.  (I like to fill a pot with water and place a metal bowl on top)





















Heat all ingredients until chips melt.  Stir Well.  Do not  overcook.  Turn off heat and leave on top of pot as you begin making filling.

*Filling:
--Blend all ingredients in blender until smooth and creamy
--Pour slightly cooled chocolate mixture onto baked crust.

 I have made this recipe several times with different variations.  The best luck I have had has been with 1/2 and 1/2 whole wheat and unbleached white flours together.  You can make it entirely whole wheat if you like, but will need to add 1 Tbsp Wheat Gluten Flour if you do so.  These are excellent for burritos, or sandwich wraps.

Homemade Tortillas
















2 Cups Whole Wheat Flour
2 Cups Unbleached White Flour
1 tsp Salt
1/4 tsp Baking Powder
1+ Cup Warm Water

*In a large bowl mix Flours, Salt, Baking Powder.  Pour in Water.  Stir
*Mix in additional water at 1 Tbsp increments if needed until dough is soft and pliable.
*Knead briefly on a lightly floured surface.
*Divide into 12-14 medium size balls











*Cover and rest 20 minutes
*Dust cutting board or flat surface with flour
*With a rolling pin, roll each ball flat (This will be a little time consuming.  Flour your rolling surface and rolling pin well.  Roll each ball a couple of times, then flip, and roll, and flip.  Continue until tortilla is very thin.  Continue to flour your surface between flips so it won't stick.)
*Cook in an un-greased skillet.  Medium-High heat.  Cook until little brown flecks appear underneath.  Then Flip and repeat.
*Store any unused cooked tortillas in an airtight container and refrigerate.

This was my first try at making my own spaghetti sauce.  I know there are a million different ways to make it, this was my own adaptation of a simple recipe.  I love the addition of the nutritional yeast and Fresh Basil from our garden.  Dried basil can also be substituted if you do not have access to fresh.  The nutritional yeast is optional but adds to the texture and nutritional value.

Spaghetti Sauce
















1 tsp Olive Oil
1 Red Onion, diced
1 Green Pepper, diced
1 tsp Garlic, minced
1 Can Whole Peeled Tomatoes (1 Lb)
1/2 tsp Salt
1 tsp Black Pepper
2 tsp Fresh Basil
2 Tbsp Nutritional Yeast
1 Tbsp Italian Seasoning

*Over medium-low heat, saute onion, then add green pepper and garlic.
*Puree Tomatoes in blender then add to saute pan
*Add all seasonings
*Simmer 20 minutes

Black Bean Rice Burgers with Cornmeal
















1 15 oz Can Black Beans
1 1/2 Cups Cooked Brown Rice
1/4 Cup Whole Wheat Flour
1/4 Cup Yellow Cornmeal
1/2 Cup Rotel (tomatoes and chiles)
2 tsp Ground Cumin
1 tsp Garlic Salt
1 tsp Onion Powder




(I substituted 2 tsp Tennessee Whisky Steak and Burger Seasoning for Garlic/Salt/Onion.  If you are lucky enough to have access to this seasoning I suggest it.  Otherwise, you can piece it together youself with the other ingredients or a different brand of Burger Seasoning.)

*Cook rice first.  Either in steamer or by directions on package.
*Drain Beans and put in food processor (or blender) process until smooth
*Add Flour, Cornmeal, Rotel (drain liquid first), then add all seasonings.  Combine well
*Scrape mixture into a large bowl and add rice.  Stir.
*Spoon mixture into 6-8 balls on a large plate (will be smooshy).  Refrigerate at least an hour before cooking.  Will harden some.
*Heat a ridged pan and coat lightly with oil
*Flatten Balls into patties
*Cook 4-5 minutes per side.


Mac-N-Cheese
















1 1/2 Cups Plain Soy Milk
1 Cup Water
1/3 Cup Soy Sauce
1 1/2 Cups Nutritional Yeast
1 Tbsp Paprika
1 Tbsp Garlic Powder
1 tsp Salt
1/2  Block Tofu (Firm and drained)
1 Cup Vegetable Oil
1 Tbsp Yellow Mustard
1 1/2 lbs Pasta (we like brown rice pasta)
(optional)--vegan shredded cheese or breadcrumbs

*Pre-heat Oven to 350 degrees
*Boil Water in large pot----Cook pasta al dente
*Mix all other ingredients in a blender
*Drain Pasta
*Pour cooked pasta into a large baking pan
*Pour blended "cheese" mixture in and stir.
*Cover and bake for 10 minutes
*Uncover  (Optional--top with vegan shredded cheese or breadcrumbs)
*Bake another 5-10 minutes uncovered to brown top.

Happy Memorial Day to all and a big thanks to all who have served in our military.

This year our friend Emily hosted a Cookout complete with a Badminton Tournament and later in the night several heated rounds of cards.  (if you were there you know what I am talking about).
For our friends, vegetarian and non, we brought kabobs for the grill.

Veggie Kebabs with Seitan
















Green Pepper
Onion
Baby Portabello Mushrooms
Grape Tomatoes
Zucchini
Seitan (as prepared in previous recipe)

*Be sure if you are using wood or bamboo skewers to soak them in water for at least 20 minutes before putting veggies on them.
*Slice Veggies and Seitan however you choose and place in whatever order you choose on skewers
*As you grill them, baste them in this yummy sauce

1/2 Cup Soy Sauce or Tamari
1 Tbsp Agave Syrup
1 Tbsp Molasses
1 tsp Balsamic Vinegar
1 tsp Vegan Worcestershire (Be sure to read label, look out for anchovies)
1/2 tsp Black Pepper
1/2 tsp Onion Powder
1/2 tsp Kosher Salt