Ich besorge das Bier.

German food reminds me of fall, and even though it got sort of hot today, the leaves are changing, and I'm looking forward to sweaters and boots. When I picked up a bag of Verisoy Vegan Spare Ribs today at Evergreen, I decided that going with an Asian dish would be too predictable. Enter the sauerkraut.

Of course, after it was all plated and tasted, I realized that this would be even better with Tofurky brats or vegan knackwurst. Also, I've never made vegan spaetzle before, but Bryanna's recipe is (of course) flawless. I made mine with regular unbleached all purpose flour and soy flour. I also used a metal colander to make the dumplings and angered the arthritis gods. It's not easy, and now I'm putting "spaetzle maker" on my Christmas list. I threw in the parsnips because Bryanna did, but I didn't have her recipe for those. I just sort of threw them in the pan.

Vegan Pork with Apples and Sauerkraut with Golden Parsnips and Spaetzle
makes 4-6 servings

1/2 bag vegan spare ribs (about 15), or four vegan bratwursts, sliced
1 tbsp olive oil
1 tbsp+1 tsp caraway seed, divided
1 32 oz jar sauerkraut
1 small red onion, sliced
2 tart apples, cored and diced
1/4 cup brown sugar
6 oz German beer (I used a Bavarian double bock)
1 1/2 cups peeled and diced parsnips
2 tbsp vegan margarine
salt and pepper
1 or 2 tsp dried parsley
spaetzle, buttered with margarine and seasoned with salt and pepper and garnished with a little parsley and coconut bacon, if desired.

Heat oven to 350°
On the stove, heat a skillet over low -medium heat and add olive oil. Sauté the spare ribs or brat slices and onion until starting to brown. Sprinkle with a teaspoon of caraway seed. Remove from heat and set aside on a paper towel - lined plate. In a casserole dish, combine the sauerkraut, apples, remaining caraway seed, brown sugar, and beer. Top with the pork/onion mixture. Cover with foil and bake for 25 minutes. Remove foil, and cook another 10 minutes. Let rest for five minutes, minimum.

Meanwhile, make your spaetzle and parsnips. Boil the parsnips for about ten minutes, and drain. In your skillet, heat the 2 tablespoons margarine over low heat. Add parsnips. Sprinkle with a little salt, and cook slowly, about ten minutes or so, until they start to caramelize. Move to a serving dish and toss with parsley. Season to taste with salt and pepper.

To serve: give each plate a small pile of spaetzle, a scoop of parsnips, and top it with the pork, apples, and sauerkraut.

Hungry Vegan Dinner

So, I missed another day. I doubt anyone was keeping track other than myself. I promise to do better next year! I blame wine and muscle relaxers.

I know I've mentioned the Gardein meatloaf before. It's SUPER GOOD. I have now sworn to stop trying to recreate meatloaf, because it's been done. God help me if Gardein stops making it. Anyway, let's say you have some, but want to make it fancy? Well, if you've got some frozen mixed vegetables and some leftover mashed potatoes, you're cooking with gas.

This picture looked a lot better on my phone.

Meatloaf Shepherd's Pie
makes 2 small or 1 large pie

1 package Gardein meatloaf, thawed
1 1/2 cups frozen mixed vegetables
1/2 vegetable broth
1 tbsp vegan margarine
1 tsp cornstarch
 1 tsp dried thyme
1 tsp marjoram 
salt and pepper
splash red wine
3 tbsp vegan sour cream
2 cups mashed potatoes

Heat oven to 350°

Make a roux with the margarine and cornstarch over low heat. Whisk in the veg broth, and then the contents of the gravy packets. Crumble the meatloaf slices into the sauce. Add vegetables and herbs. Season to taste with salt and pepper. Add wine and sour cream. Put into small baking dishes for individual pies, or in one big casserole dish. Top with mashed potatoes, spread evenly. Bake for 30 minutes, or until the potatoes turn golden. Let rest for five minutes and serve.

Balls.

Here's a quick and easy one, and people who've never eaten vegan before will think you slaved over a stove for hours. It's really simple. All you need are meatless meatballs (I've seen them in the freezer at Whole Foods, Trader Joe's, and every co-op in the Twin Cities. I'm using Trader Joe's balls tonight), a small French bread roll or hoagie bun, some leftover marinara sauce, and some Daiya mozzarella cheese. Voila, vegan meatball hero.

Why did I opt for the quickest recipe ever tonight? I have to be up and back at work at 6:45am, and I love sleeping.

Slice open the hoagie roll. Brush with vegan margarine and crushed garlic. Toast lightly. Meanwhile, bake a few meatless balls according to the instructions on the bag. Heat up your sauce. Arrange some balls on the bread, slather with sauce, top with cheese. Broil the sandwich open faced for about two minutes, or until the cheese melts, but before you burn the bread (like I did).

Assemble your sandwich, get a bunch of napkins, and shove it in your facehole.

Seoul Food.

This is a variation on something I make a lot, only instead of pancakes, I put the chicken and slaw inside tortillas.  I wanted to do something a little more involved, so I gave these a shot. These would make a fun appetizer if you make the pancakes tiny, with a tiny bit of slaw and a tiny bit of the chicken, but they can be messy, so having a fork is a must.

Scallion Pancakes with Korean Barbecue Chick'n and Asian Slaw
makes four servings

1 package Simply Balanced meatless Korean Barbecue Chicken, prepared

For the pancakes:

1 cup all purpose flour
1/2 tsp baking soda
pinch salt
1 tsp sugar
1 flax or Ener-G egg
1 tbsp canola oil
1 tsp sesame oil
1 tbsp shoyu
1 1/2 cups water
6 scallions, trimmed and sliced
2 tsp crushed red pepper

Combine the dry ingredients.  Mix wet ingredients. Combine the wet and dry until just mixed. Fold in the scallions and red peppers. Heat skillet over low-medium heat, spray with cooking spray. With a measuring cup, pour a half cup or so of batter onto the skillet.  When edges turn dry, flip.  Cook for about a minute, and move to a plate.  Repeat with the rest of the batter.

For the slaw:

4 cups shredded cabbage
1 cup bean sprouts
3 heaping tbsp vegan mayo
1 tbsp rice vinegar
1 tsp shoyu
2 tsp sesame oil
sriracha to taste
1 tbsp black sesame seeds

Mix all that up in a big bowl.

Serve barbecue chicken with pancakes and slaw.

Feel the burn.

Kids, be careful. Hot oil + water droplets = danger.  I think I'm going to have a scar. On the bright side, my wrist is the only thing that feels burned tonight, because this turned out relatively mild.

Today I'm using Target's Simply Balanced brand meatless smoky chipotle chicken. I asked a friend what he'd make with it, and chili was a suggestion. Chili it is! I used my basics: tomato sauce, chili powder, salt, cumin. .. but then threw in an extra chipotle pepper and some cinnamon for fun.

Smoky Chipotle Chick'n Chili
makes six servings

1 small onion, finely diced
1 clove garlic, minced
olive oil
1 package Simply Balanced meatless Smoky Chipotle Chicken, thawed but not combined with the sauce, cut up into smaller pieces
2 14oz cans beans (I used pinto beans and black beans)
1 8oz can tomato sauce
1 cup fresh or frozen corn
1 tsp salt
1 tsp cumin
2 tsp chili powder
1 tsp cinnamon
1 tbsp dried oregano
juice of 1/2 lime 
salt and pepper to taste
optional: 1 chipotle pepper in adobo sauce, minced (about a tbsp of pepper and sauce)
1/2 cup beer or water
2 tbsp masa harina
vegan sour cream, cilantro, cheeze shreds to garnish

In a soup pot over low heat, heat a tsp or so olive oil. Cook the onion, and garlic for about a minute. Add the chicken. Cook until chicken is starting to brown, and the veggies are soft. Add beans, sauce packets, tomato sauce, corn, salt, cumin, chili powder, cinnamon, oregano, and lime. Taste for heat and seasoning. Add the chipotle if you can take it. In a cup, mix the beer with the masa harina, and add to the chili. Cook for five more minutes, and serve with garnishes.

A day late and a dollar short.

Sorry for skipping yet another day of MoFo. I really have no excuse other than laziness, because while I was off yesterday for the Replacements concert, I ended up spending the day doing laundry and binge-watching Criminal Minds.

I owe one more day for Mystery Box, even though it appears Chelsea over at Suzie V. Homemaker skipped it also, so I'll wrap up last week and kick off this week with the same recipe.

For Saturday: Your recipe must include two of the following ingredients: artichokes, spinach, peas, and oyster mushrooms.

Well, even though I have a week til payday, I realized yesterday that I've burned through a lot of my last check with this MoFo business. I have a fridge full of leftovers, but needing to go get all new stuff every day wrung me out pretty quick. I was sad that I couldn't get a t-shirt last night (although I heard the wait was an hour plus at the merch table). I decided to head to Target instead of Whole Foods today, and that's where I came up with a theme for this week when I saw these:

In addition to the Korean Barbecue Chicken, they also had Smoky Chipotle Chicken, and Miso Mushroom Turkey (which I decided to use tonight).

I read a lot of opinions about vegan meats from every person, be they vegan or not. If a vegan eats them, the omnivore sometimes assumes that we need meat and it's our bodies "speaking to us" or I've even heard--multiple times--the "if you don't like meat, why are you eating something that looks and tastes just like it" as if, you know, how dare we. Then I hear from vegans who say things like, "Well, it's okay for new vegans as they transition." Okay. So, I guess I've been transitioning for eight years because I still love this stuff. Also, I didn't go vegan because I didn't like meat, cheese, ice cream, eggs, etc. I loved all of it. I just could no longer justify killing animals for something that's just not needed. And these days, it's even easier. They didn't have Gardein when I went vegan, and Target definitely wasn't putting out their own line of Gardein-type products. Anyone who says it's too hard to be vegan should know that I made it, and I can't stick to anything. It was fairly easy back then, but now, it's ridiculous how many choices there are.

That said, I'm going to do a week of vegan meat dishes, starting with this wrap-up for Mystery Box. 

Miso Mushroom Turkey Hotdish

makes six servings

1 stalk celery, finely chopped

1 small onion, finely chopped 

1 cup sliced mushrooms (I didn't get oyster, but had some criminis left over)

2 tsp minced garlic

olive oil for sauteeing

1/2 pound farfalle or other shaped pasta, cooked and rinsed in cool water

1 package of Target's Simply Balanced Miso Mushroom Meatless Turkey, prepared with the sauce set aside

1 14oz can quartered artichoke hearts

1 cup peas

5-6 oz fresh spinach

splash of white wine 

1 tsp dried thyme

1/2 cup vegan sour cream

salt and pepper to taste

1/3 cup walnuts

2 slices bread, toasted and ripped up

1 tbsp nutritional yeast 

pinch salt

Heat oven to 375°.

In a large skillet, heat a little olive oil. Cook the veggies and garlic until soft. Add spinach, splash of wine, and cook until the spinach is wilted. Combine sauteed veggies with the peas, pasta, turkey, artichoke hearts, sauce packets, and thyme. Stir in sour cream until well distributed. Add salt and pepper to taste. Dump into a casserole dish.

In a blender, grind up the ripped up toast, walnuts, nooch, and salt. Sprinkle over the casserole. Bake for 30-35 minutes, or until the crust starts to turn brown. Let sit for about five minutes, and serve.

  

Burrito night!

So, today is payday. But, since I had to work today, I didn't get a chance to do a thorough grocery trip.  I was planning to make something out of my new Non -Dairy Evolution cookbook, but apparently soy lecithin and lactic acid powder aren't readily available in town. Making my own vegan buttermilk, butter, and creme fraiche will have to wait.

So, that leaves what I did grab at the store, which was some Beyond Meat chick'n strips and some Daiya cheddar shreds.  When I got home from work at 10:45pm, my brain could only come up with burritos.

Another super easy lunch or dinner.  All you need is some warmed refried beans or black beans, tortillas, some  vegan meats if you'd like,  leftover rice, and some sauteed onion.

Top with lettuce, vegan cheese, and salsa. Maybe some avocado and Tofutti sour cream if you have some.

Roll it up, and stuff it in your face!

Vegan MoFo week one: What a Broke Ass Vegan Eats

All I can say in regard to this post is, next year, I'll be more prepared. I'm down to what's left in the house that I can fix fairly quickly since I've been running around all day and I'm HUNGRY.  Everything left in the pantry requires more time than I'm willing to wait, so tonight it's Gardein chick'n sliders with barbecue sauce, green beans, salad, and mashed potatoes with some Daiya cream cheese and rosemary.  I can't wait to get paid.

Alla Helgons Dag

Swedish meatballs are something my mother never made from scratch, but we ate a lot of it, thanks to Stouffer's. I sure did love that crap, and didn't realize how much I missed that flavor until I started thinking about recipes for this week.

Swedish Meatballs have a LOT of ingredients going on, but with some shortcuts and Trader Joe's, I was able to pare it down. Lingonberry preserves are missing from this; you are welcome to add them if you'd like, but the only jar I could find was at The Wedge, and that shit cost more than I had in my account. Also, since the meatless meatballs from TJ's are already chock full of bread crumbs, we can skip the whole soaking bread in milk and adding it to the meat part. Blech. So glad I'm vegan. I don't miss that kind of prep work AT ALL.


This wasn't my favorite shot, but I'm using it because if you squint, you can see some cuddlin' felines in the upper left.

Swedish Meatlessballs
makes 5 servings

1 large onion, finely chopped
8 oz sliced crimini mushrooms
2 1/2-3 cups hot vegan beef broth (I used 2 Edward & Sons Not-Beef cubes dissolved in boiling water), mixed with a tsp of gravy browner (I picked up some Kitchen Bouquet gravy browner at the supermarket, and it has helped my beef-y recipes out a TON. Totally optional, though)
1 1/2 tbsp cornstarch
1 16-oz package meatless meatballs (if you don't have a Trader Joe's, I've seen other brands at the co-op, as well as Whole Foods)
splash wine
2 tbsp pickle juice
6 oz (about half a tub) vegan sour cream
2-3 tbsp fresh minced parsley
mashed potatoes or noodles to serve, if desired

Spray a large, deep skillet with cooking spray or heat a tbsp olive oil. Add onions and mushrooms, and cook until soft. Add a splash of wine to deglaze. Whisk cornstarch into 2 cups broth until dissolved, and add to the pan. Stir, bring to a boil, and then reduce heat and cook until gravy thickens. Throw in the meatballs.  Stir, turning the meatballs over until they are heated through. Add more broth if needed. Push the meatballs over to one side of the pan, and stir the sour cream and pickle juice into the gravy. Mix well, and then incorporate the meatballs and remainder of the gravy. Throw in parsley, combine, and serve over mashed potatoes, noodles, or by themselves. 

Don't forget Swedish Fish for dessert!

Sheri, Sandy, and Sausage.

Today can suck it.

I just found out less than an hour ago that a friend of mine that has been fighting cancer for the last three years is now bracing for what could possibly be the final battle. She is a beautiful, fiery, redheaded vegan with a loving husband and three beautiful children. It's not fair that she has to go through this. You can read her cancer updates here, and please, show her some support!


Sheri loves turtles, so this little guy is here for hugs. Little, gentle hugs.

I'm also stressed out over what's happening out east with the hurricane. My thoughts are with all of my friends that live in the affected areas. I wish I could beam you here right now! Nothing happens here on the prairie.

Because today sucks, I'm glad that I made this last night, so I don't have to bother cooking tonight. I just want to read, drink wine, and check updates. Also, they turned on the heat in my building tonight, and it feels like friggin' Phoenix in here.



Spicy Sausage & Pepper Pasta
serves 4

8 oz whole wheat pasta of choice
2 tsp olive oil
1/2 tube Gimme Lean sausage (or a package of Upton's Naturals Italian sausage seitan, or a cup of whatever vegan sausage you like)
8 oz frozen mixed peppers and onions
splash red wine
2 handfuls fresh baby spinach
1/2 cup shredded Daiya mozzarella (or other vegan mozzarella)
dash chile pepper flakes


Start cooking the pasta.
In a hot skillet, heat the oil. Tear up the sausage into bite sized chunks, and add to the pan. Cook and stir for about three minutes, using  your spoon to break up the pieces. When it starts to brown, add the frozen veggies. Cook until the veggies start to get crispy around the edges, and the sausage has turned golden brown. Add the wine, and scrape up any browned bits. Cook until the wine has evaporated, and turn off the heat. Stir in spinach and cheeze. Season with chile pepper flakes (I used about a tsp). When the spinach is wilty and the cheeze is melty, toss the whole thing with the hot, cooked pasta.

Winding down...

I figured that for the last four days of MoFo, I'd fulfill a request for some quick and easy recipes, since I apparently intimidate with the number of ingredients I use (obviously these people have never seen any of Isa's books). Also, I'm ready for this month to be over so I can go back to Engine 2 and get rid of my MoFo pounds, which I'm sure have accumulated.

I'll try to stick to a rule of five ingredients for these, with the exception of water, oil, broth, and simple condiments. This one, I just whipped up in almost no time at all. Tip: Trader Joe's is AWESOME for quick and easy recipes.



Mock Duck Noodle Bowl
makes 4 servings

8 oz rice noodles
1 tsp oil (I used sesame, but vegetable will do)
10 oz canned mock duck, drained and chopped
8 oz frozen bell pepper mix (half a package of the Melange from Trader Joe's)
1 onion, chopped
3 tbsp bottled peanut sauce (San-J makes a good one, if not, check labels)
hot sauce, to taste
cilantro, chopped green onions, and chopped peanuts for garnish, if desired

Cook the noodles according to the package directions. Drain, rinse in cold water. Set aside.
In a wok or skillet, heat the oil over high heat. Throw in the veggies and mock duck. Stir fry until most of the water has evaporated (those frozen veggies carry a lot of it), yet everything is still somewhat crisp. Remove from heat. Add peanut sauce, and a little hot sauce. Taste for heat. Toss with noodles and serve garnished with cilantro, green onions, and peanuts.

And the winner is...

Today was Iron Chef at Animal Rights Coalition. I worked really hard all week, spent an outrageous amount of money, and ended up making The Beast. Some of you may remember that I've made it before, and it has always been a hit at Thanksgiving dinner. It turned out to be even more delicious with the addition of a vanilla-cardamom cranberries layer. Those who have experienced the Beast had plenty of helpings, which (almost) made up for the fact that none of my friends showed up. I'm not too worried about being all sour grapes about it on here, because none of them read my blog either. I need new friends.

So, I forgot my camera, but got a few shots with my shitty phone.

A blown circuit made the crockpot pointless, but despite being lukewarm, I ran out of extra gravy pretty fast. Well, and people were doing shots of it.

So, who won? My girl Kaylyn!!! I became her vegan mentor a ways back, and have watched her grow into a beautiful vegan flower. So proud of you!

Now, since you're all dying for the recipe...

The Beast
makes one deep dish 9x9" casserole, or one 9x13" (single layer)

Gravy:
1 tbsp olive oil
2 tsp margarine
1 tbsp cornstarch
1 tsp dried thyme
1 tsp dried rubbed sage
couple dashes white pepper
1/2 tsp granulated onion, or toasted dried onion
1/2 tsp granulated garlic
1 can pumpkin puree
2 or more cups vegetable broth
salt, to taste

Whisk the oil, margarine, and cornstarch into a roux over low heat. Add everything else, and slowly pour in the broth, stirring, until thickened and the consistency you want. Remove from heat. Salt to taste.

Potatoes:
3 or 4 medium yukon gold potatoes, peeled and diced
1 tbsp margarine
unsweetened plain non-dairy milk
roasted garlic, if desired
salt and pepper, to taste
1 tsp dried rosemary

Boil the potatoes until fork-tender. Pass through a ricer or use a masher like this one so you don't get gummy potatoes (I also like it a little chunky). Stir in margarine until melted. Slowly add milk, whipping the potatoes to a spreadable consistency. Add some garlic, and rosemary. Stir.

Stuffing:
1/2 of a 12-oz bag bread cubes for stuffing (I mixed sage & onion with cornbread), or homemade 
2 tbsp margarine
1/2 cup chopped onion
1 clove garlic, minced
1/2 cup chopped celery
any additions you like in stuffing: hazelnuts, almonds, dried cranberries, apples, etc
1 tsp poultry seasoning, sage, thyme, or whatever you'd like to add if using plain bread cubes
1-1.5 cups hot vegetable broth 

Cook the onion, garlic, and celery over medium heat in the margarine until soft. Pour over the bread cubes. Slowly add hot broth and stir until it's moist but not wet. Fold in any add-ins you like.

Soy Curls (if using them; you can also use Tofurky or seitan for this layer):
1 bag Butler's Soy Curls
2 cups hot not-chicken broth (I use Edward & Sons)
1 tsp vegan Worcestershire sauce
2 tsp salt
1 tsp onion powder
1/2 tsp granulated garlic
1 tsp dried thyme
1 tsp dried rubbed sage
1/2 tsp smoked paprika

Hydrate the curls in a bowl with all the other ingredients for about ten minutes. Drain, and sear in a pan for a couple minutes until brown. Set aside.

Cranberries:
1 can whole berry cranberry sauce
1 tsp vanilla extract
1 pinch cardamom

Mix that up in a bowl.

Crust:
1/2 package Pepperidge Farm puff pastry (or your own homemade puff pastry; one sheet)
non-dairy milk for brushing.

To assemble:

Preheat oven to 375°
Spray a deep 9x9" casserole or a 13x9" roasting pan with cooking spray. If using a deep dish, you'll want to repeat the layers, so divide everything accordingly. 
Spoon about 1/2 cup or so of the gravy in the bottom. Add your stuffing layer, packing it down to make a firm base. Next is the cranberries. You can either blop it all over, or spread it out in an even layer. Next, make a layer of soy curls. Spread the mashed potatoes evenly over the whole thing with a rubber spatula. Spoon about a cup of the gravy over this. If you're deep-dishing, you should have saved half of everything. Repeat your layers. 

Roll out the puff pastry to fit your dish. Lay it over the top, and crimp the edges, or tuck it in. Brush with non-dairy milk. Make two slits in the top with a knife. Bake for 45 minutes, or until the crust is golden brown. Lest rest for ten minutes, and serve with extra gravy.

Sweet & Salty

This one isn't going to make it into the finals as is, due to a rough morning. I got a call from my boss at 8:00am, and he said, "Go back to bed. The truck won't be here until 11." to which I replied, "Uh, I'm scheduled at 11." "Oh, well. Go back to bed." Sigh.

Since I was up, I decided to get MoFo out of the way and do a breakfasty thing. I'd been marinating the curls in a sweet and salty mixture all night, so I cooked it up with some onions, sweet potatoes, and apples. Future versions will use red onions, and have some cabbage and caraway seed. Oh, and some sort of creamy cider sauce.


Mock pork with apples and sweet potatoes

The latest contender.

I'm starting to feel really competitive. Like, bloodthirsty competitive. I actually contemplated not posting anything the rest of the week - not even pictures - because I don't want to give any indications about what I'm up to. How sad is that? I've won Iron Chef before, and I should be willing to deal with someone else getting the glory.

But dammit. I wanna win!

This is something I often make with the Gardein beefless tips. I figured, if I can make the curls taste like chicken, why can't I also make them taste beefy? I can do it with seitan and TVP. Soy Curls are really just whole grain TVP, anyway.


Soy Curl Stroganoff

Making this, I got all fancy with the ingredients, and should have just stuck to how I normally do it. Should I enter this on Saturday, I'll go back to the basics. Oh, and use the right kind of noodles.

Lazy Thursday

With the exception of three loads of laundry done around 1:00pm, today was all about relaxing. Curled up with Bowie in the crook of my arm, I watched Damages, did some shopping in the Kindle store, and then popped in Girl With the Dragon Tattoo so I could drool over Daniel Craig. I knew I had to cook something, but I wasn't hungry. Not until the smell of slow cooking vegetables and gravy drifted to my nose, that is.

When I was a little girl, my mom made Swanson pot pies in the oven all the time. She would always turn mine over onto a plate, and I often protested, "I want to eat it out of the little pan!" I guess she worried I'd burn myself or make a mess, but it wasn't until I was a grownup that I baked one up in my own oven and ate it out of the aluminum pan that I realized that I liked it all over the plate. It reminded me of my mom.

I searched all over the place for little pie pans yesterday, but none were quite deep enough, so this one was made in a standard pie plate, so it serves more than just one person. With a salad and a veggie side, this could serve four.I am far too lazy to deal with making pie crust, so I opted for puff pastry for this one. Pepperidge Farm makes a vegan puff pastry, albeit completely hydrogenated and non-organic. Since I buy a package of the stuff maybe once a year, I figure I'll live.


Just out of the oven


 

Vegan Chicken Pot Pie
makes one standard pie or four mini-pies

1/2 package Pepperidge Farm puff pastry, thawed
1/2 onion, chopped
1 stalk celery, finely chopped
1 clove garlic, minced
2 tbsp margarine
1 cup not-chicken broth (I use Edward & Sons Not Chicken cubes. 1 cube in a cup of boiling water)
1 1/2 tbsp cornstarch
1/2 cup cashew cream or soy creamer 
1/4 cup dry white wine
1 tbsp minced fresh parsley 
1 tsp dried tarragon
1 tsp poultry seasoning
salt & pepper to taste
1 cup chicken flavored seitan (I used some Gardein Chick'n Scallopini, thawed and cubed)
1 cup frozen mixed vegetables

Preheat oven to 350°

In a saucepan, heat the margarine until melted. Add onion, celery, and garlic and stir, lowering the heat. Cook until soft. Stir in broth, and increase heat. Whisk in the cornstarch. Stir over a low boil until thickened. Add seasonings, cream, and wine. Stir in chicken seitan and vegetables. Heat for about two minutes, and then pour into a pie pan that's been sprayed lightly with cooking spray. 

Roll out the piece of puff pastry to fit the pie pan. Brush lightly with some melted margarine. With scissors or a pizza cutter, cut into a circle. Lay the pastry over the pie, buttered side down, and crimp the edges. Brush the top with non-dairy milk. Bake 30 minutes or until golden. Let rest five minutes and serve.

I would do anything for love...

...or for vegan meatloaf that isn't mushy.

This time, I came close. I have yet to find that perfect balance of meatiness and loafiness without just serving up a pile of beany-flavored mystery goop. This time it actually held its shape and baked through, but I'm going to add flaxseed to the recipe to see if that helps bind it better. Even without it, it turned out pretty swell.



Vegan Meatloaf with Roasted Potatoes
serves 6

1/2 pkg (7 oz) Gimme Lean hamburger
1/2 pkg Gimme Lean sausage
5 slices bread, soaked in water and strained
2 tbsp ground flaxseed
1 cup toasted bread crumbs
1/2 tbsp bouquet garni
1/2 can tomato sauce for meatloaf (I used Hunt's)
couple dashes of salt, a few twists of pepper

Preheat oven to 375°.
Smush all that up in a bowl. Drop into a roasting pan, form into a loaf. Dribble some diluted barbecue sauce over the top. Lay strips of Fakin' Bacon or Tofurky's smoky maple tempeh bacon across the top. 

For potatoes:

2 large red potatoes, cut into chunks
1 tbsp olive oil
2 tsp dried rosemary
1/2 tsp granulated garlic
dash coarse salt

Toss everything to coat in a large bowl. Arrange potatoes around the meatloaf. Bake for an hour, uncovered, or until meatloaf is done and potatoes are tender. Turn the potatoes occasionally while cooking.

Skol!

This week will be dedicated to comfort foods, more specifically, quick comfort foods. That means I'll be taking a lot of shortcuts, but to me, that's what comfort food entails. When you want to be cozy and warm, with one of your favorite foods, shouldn't it take the least amount of time from fridge to bowl? Exactly. Needless to say, I'm kind of leaving Engine 2 on the sidelines until MoFo is over.

This chili came together so quickly, I call it Halftime Chili, because you could make it during halftime. As long as you use already cooked or canned beans, and a chili seasoning packet, you're in and out of that kitchen pretty quick. What took time was baking the cornbread (by the way, Betty Crocker's cornbread muffin mix is vegan, but it's kind of sweet and not so good).

Halftime Chili

6-8 servings

1 onion, diced

1 green bell pepper, diced

2 cloves garlic, minced

1 tbsp olive oil

4 cups cooked beans, or two cans 

         I used a can of chili beans (pinto, kidney, black) and a can of garbanzos

1 14-oz can fire roasted diced tomatoes with chilies (Can I just say, "those yummy Muir Glen tomatoes?")

1 12-oz pkg burger crumbles (I used Lightlife's Smart Ground Mexican Style)

2 tbsp tomato paste

1 tbsp barbecue sauce

1 tsp liquid smoke

1 envelope chili seasoning

1 tbsp dark cocoa powder

ground chipotle (if desired), to taste

shredded vegan cheese, sour cream, scallions, cilantro to garnish

Cook onion, pepper, and garlic in oil until soft. Throw in everything else up to the chipotle, plus a splash of water and cook, stirring, for about five minutes.  Serve hot with cheese, sour cream, chopped scallions, and cilantro with a wedge of cornbread. Pop open a beer. 

GO VIKES.

Quick and easy breakfast? Don't mind if I do!

I made a huge crockpot of Hoppin' John for my ungrateful coworkers last week, and realized last night that I had a good amount of collards left over. I hate that I always buy more greens than I need and avoid using them due to the mistaken belief that it's too much work. In fact. washing, rolling, and shredding with a knife before quickly sautéing is a lot quicker than waiting for water to boil (and then waiting for said water to cook pasta).

That said, I made a very quick and easy plate of sausage (Gimme Lean; also leftovers) and sautéed greens with mushrooms and cayenne for breakfast. I ended up making a sandwich out of it with those Bagel Thins. Quick, packed with protein, iron, and calcium for a Monday, and delicious.



Easy as Hell Sausages and Greens
Serves 1 or 2

1 tsp olive oil
5 or 6 crimini mushrooms, chopped
1 clove garlic, minced
1/4 package of Gimme Lean sausage
dash smoked salt
dash cayenne pepper or hot sauce (Frank's Red Hot; and I sure do put that shit on everything)
3 large collard leaves (cut away the tough stem), rolled and sliced into shreds
juice of 1/2 lemon

Cook the mushrooms, garlic, and sausage in oil. Stir and scrape often. When browned, add greens and a little water. Cook until wilted. Add lemon juice and stir around until evaporated. Serve with toast, rice, or quinoa.

Hey, I said I was going to post more. These aren't all going to be big productions.

Happy Belated Oktoberfest

My parents were very close friends with a lovely German man named Wolfgang, who made this dish every time we visited, for he knew it was my father's favorite. His secret ingredient was vodka, but I think I've made do with a splash of white wine and a tablespoon of brown rice miso for that "boozy" flavor. I'll admit, I sure did love these when I had them the first time. I think I came up with a pretty damn good homage. Here's to you, Wolf.



Vegan Königsberger Klopse (German meatballs)
Serves 4 healthy appetites.

For the Klopse:
1/2 package Gimme Lean hamburger
1/2 package Gimme Lean sausage
1 tbsp brown rice miso
2 pieces of bread (I used Rudi's multigrain oat), or a large kaiser roll
1/4 cup dry bread crumbs
1 tbsp all purpose flour
1 tsp dried thyme
1 tsp dried parsley
1/2 tsp white pepper
1 small onion, finely chopped
1 clove garlic, minced

Tear up the bread, and douse in hot water. Strain and squeeze out excess. Mix well with other ingredients. Form into 8 meatballs with wet hands. If the mixture is too sticky, add a little flour.

Preheat oven to 350°

In a hot, oiled cast iron skillet, brown the klopse on all sides. Remove klopse and set aside.

For the gravy:

2 tbsp olive oil
2 tbsp margarine
2 tbsp cornstarch
2 cups hot not-beef broth
1 tbsp soy sauce
1 tsp vegan Worcestershire sauce
1 tsp brown German mustard
splash of vodka or white wine (maybe 1/4 cup)
1 tbsp drained capers
1/2 cup vegan sour cream

In the same pan, heat the oil and margarine. Whisk in the cornstarch. Add the broth, soy sauce, Worcestershire, mustard, capers, and wine and whisk well. Bring to a boil. Add klopse. Remove from heat and put pan in the oven for 20 minutes. Take out of the oven. Stir in sour cream. Cool, then serve over mashed potatoes, or with warm potato salad with vinaigrette.

I think this is one of my best. It was EVEN MORE DELICIOUS after being in the fridge all day. But that could be the Oktoberfest beer talking.

Point taken.

The only smart thing I did today was prepare the filling for these empanadas before leaving for work. Otherwise, I'd still be in the kitchen, and this blog entry would be late. I'd also be STARVING, because I spent my entire lunch break on the phone with T-Mobile, crying over the latest piece of shit phone they've sent me. This time, the phone won't charge. I was lucky enough to find my old flip phone and charger so I can at least talk and text until my new piece of shit arrives tomorrow. I think the woman I spoke with at tech support told me three times that I'll have to cough up $55 if the phone is actually damaged; as in, I broke it. I know, I know. I hate this shit. I want Credo to get some decent droids (or iPhones), and then I'm dropping this Motorola Charm piece of junk off the Hennepin Avenue Bridge.

Anyway, the empanadas turned out great. Thanks in part to this handy little gadget that I got for $1 about ten years ago, but finally used today:



As for the filling, I think the traditional Spanish recipe calls for beef, hard boiled eggs, and raisins. Oh, and sofrito, of course. I used Trader Joe's soy chorizo, potatoes, and dried cherries. I made a simple tomato sauce with minced onion, garlic, green pepper, white wine, and paprika. Instead of making dough, I used puff pastry. Baked at 400° until golden brown (about 15 minutes), and I had time to blog!