More V-Con: Cornmeal Crusted Tofu & Dip
Posted by LizzyQ ~ Vegan Mother in Guest Posts on Feb 28th, 2008 | Comments Off
Last night I made the Chili Cornmeal crusted tofu (with blue corn meal) and sweet potato fries & BBQ sauce for dipping. I don’t know if you know this about me, but I hate tofu! Well, maybe I don’t hate it, I like it blended in things, but I’ve never found a tofu-as-a-main-dish recipe that I’ve loved. And this time is no exception. While it was probably better than other attempts it just didn’t cut it for me.
However, for lunch & snacking, I made the Spinach Asparagus Dip which is awesome! It made a lot, and my husband and I finished it off by the end of the day. If I hadn’t have used up the last of my cashews I would make some more for today!
Popularity: unranked [?]
OrgraN Pizza and Pastry Multimix, 13.2-Ounce Boxes (Pack of 8)
Posted by Melissa in Vegan Food on Feb 27th, 2008 | Comments Off| User Reviews Send this to a friend | |||||||||||||||
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Very easyPopularity: unranked [?]
125 Best Vegan Recipes – Spinach Dip
Posted by Melissa in Guest Posts on Feb 26th, 2008 | Comments Off
Lots has been going on since I posted in January. Like I mentioned, we’re engaged. Not much going on in terms of planning right now. I’m on the home stretch for school, so I’m focusing on that. We have a foster kitty living with us, and we’re all settled in to our new apartment. I turned 23 on Saturday and celebrated with a surprise party, courtesy of Billy and my friends. Billy even baked me a cake from Sinfully Vegan, so this was the first time I haven’t had to make my own cake 
. It’s the chocolate cake with chocolate cream cheese frosting. I also happened to have a spinach dip made up (from 125 Best Vegan Recipes) and it was a smashing success, tasted just like the real deal.
I haven’t been cooking as much as I’d like, but I have made some things, and forgotten to take pictures of most of them. I made the double pea soup from Veganomicon. It was alright, but I’m not sure I liked the use of so many green peas. I ended up blending the soup to make it look more appealing, pea soup is supposed to be thick and creamy!
I also made the jelly donut cupcakes, which were alright. I think the corn starch gave them a funny taste, but they were a nice snack.
The Caesar salad in V’con is great though!
And tonite for dinner, I made linguine with bread crumbs and lemon from Vegan Italiano, which was very good, along with some skillet garlic bread and steamed broccoli.
My job application has to be in by the end of the month, so I’m hoping that after this week I can get back into a more regular cooking routine again.
Popularity: 2% [?]
Curried Lentil Loaf & Maple-Mustard Potatoes & String Beans
Posted by LizzyQ ~ Vegan Mother in Guest Posts on Feb 26th, 2008 | Comments Off
This dinner was from last week, and I just haven’t posted it yet. But I wanted to post this one so I could get to what I am going to post tomorrow.
Here is Curried Lentil Load from the Veg. Meat & Potatoes Cookbook with Maple Mustard potatoes and string beans from VWAV.
Popularity: unranked [?]
Product Review: PC Blue Menu The World’s Best Meatless Seasoned Chicken Breast
Posted by Melissa in Vegan Food on Feb 25th, 2008 | Comments OffI almost flipped when I saw these “chicken” breasts in the freezer at Superstore. I had to try them. You get 8 pieces for 8.99 although apparently that may just be an introductory price. I prepared some last night on the stove, and also microwaved one for lunch today. Both ways turned out great, but I have to say, it was extra juicy when made in the microwave. They are seasoned enough to eat on their own, which I did, on a bed of basmati rice. You could do so many things with these, and I think they are going to become a freezer staple for me, to have on hand on those nights when I don’t feel like cooking.
Ingredients
Water, soy protein isolate, wheat gluten, natural flavour, methyl cellulose, potato starch, canola oil, spices (contain garlic), vitamins and minerals [dipotassium phosphate, thiamine hydrochloride, riboflavin, niacinamide, pyridoxine hydrochloride (B6), cyanocoblamin (B12), calcium pantothenate, ferric orthosphosphate (iron), magnesium oxide, zinc oxide], pea protein, carrot powder, beet root powder, cane juice powder, yeast extract, salt.
Please note that product ingredients and product information may occasionally change from the above. Kindly refer to actual product labelling.
so versatile! my husband is a life time vegetarian, and i am not. i can substitute this product on the bbq, in cassaroles, and cook any way that i’d cook chicken. other than bbq-ed, his favourite is when i cook this in a homemade honey garlic sauce in the oven…the very same way i cook short ribs. i love this product!!!!
Popularity: unranked [?]
The Easiest Sloppy Joes, Ever
Posted by LizzyQ ~ Vegan Mother in Vegan Recipes on Feb 17th, 2008 | Comments Off
Sorry, I’ve been bad about posting! My hubby has been working out of town a lot, and cooking a big dinner for just myself and my 9 month old is very challenging! Here is an easy dinner that we’ve had on a weekend, sloppy Joe’s from hubby’s childhood recipe:
One 1/2 package veggie grounds (Smart Grounds)
1/2 diced onion
1/3 c. ketsups
1 Tbs brown sugar
2 Tbs olive oil
4 pieces of bread or 2 buns
Saute onions in olive oil, add smart grounds when they are cooked. Add ketsup and brown sugar, coat grounds well. Serve on bread of choice. Easy!
Popularity: 1% [?]
Valentine’s Day Love Bites – Gluten-Free Chocolate Cake
Posted by Christina in Vegan Dessert, Vegan Recipes on Feb 12th, 2008 | Comments Off
Valentine’s Day is a perfect special occasion to indulge in something really decadent with your loved ones. However, one of the biggest problems with indulging is the indigestion and feeling of heaviness that accompanies most baked goods. Nothing ruins romance like an upset stomach or feeling bloated and too-full.
These Love Bites are gluten-free for easy digestion. They have a complex yet classic combination of flavors which is rich and satisfying, yet their petite size makes them a perfect end to your meal, that won’t leave you or your sweetheart’s tummies feeling overstuffed.
Love Bites
Christina TerriquezYields: 20 servings
1 recipe Gluten-Free Chocolate Cake
1 recipe Crème Anglaise for garnishing, optional1/4 cup organic juice sweetened raspberry preserves, diluted
with 1 or 2 teaspoons of water3/4 cup organic unsweetened non dairy milk, like soy, oat,
coconut, almond, rice, etc.
1/2 cup organic grain-sweetened chocolate chipsorganic fresh raspberries for garnishing, optional
Directions
Prepare Gluten-Free Chocolate Cake and Crème Anglaise according to recipes.Place chocolate chips in a heatproof bowl. In a saucepan, heat soymilk over medium-high heat until soymilk just begins to boil. Pour hot soymilk over chocolate chips and let stand for two minutes. Whisk soymilk and chocolate together until a smooth homogeneous texture is achieved.
To assemble Love Bites:
Place a wire cooling rack over a cookie sheet.Cut off any crisp or tough edges of Gluten-Free Chocolate Cake and set aside for other uses. Cut remaining cake into individual servings using a small heart cookie cutter, or cut into 1 inch squares. If using a cookie cutter, make sure it is no more than 2 inches by 2 inches.
Cut heart in half, so that you have doubled the amount of hearts.
Spread 1/4–1/2 teaspoon of thinned raspberry preserves over the top of half of the hearts, then place another heart on top, creating a sandwich.
Place heart sandwiches on a wire rack/cookie sheet set up. Slowly pour chocolate sauce over each heart, allowing some chocolate to flow down the sides of each heart If chocolate has thickened, heat it or whisk in a tablespoon or two of more nondairy milk. Decorate hearts with raspberries while chocolate is still soft, if desired.
Place chilled and whipped Crème Anglaise in a small plastic bag and cut the very tip of one corner off the bag. Use the bag to gently drizzle crème over each heart.
Allow chocolate and crème to set up. Share with your loved ones.
Variations
Try using a different flavor of preserves or Cashew Crème.Substitute your favorite cake recipe for the Gluten-Free Chocolate Cake.
Add 1/4 teaspoon of almond extract to soymilk before boiling.
Gluten-Free Chocolate Cake
Christina TerriquezYields: 9–16 servings
1/3 cup organic quinoa flour
1/4 cup organic chick pea flour
1/4 cup organic white rice flour
1/3 cup organic, free-trade cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon organic ground cinnamon, optional
1/4 cup organic safflower oil
5/8 cup organic unsweetened soy milk or coconut milk (1/2 cup
plus 2 tablespoons)
1 1/2 teaspoons organic white wine vinegar
1/2 cup organic agave nectar
1/8 teaspoon unrefined sea salt, Lima or SI brand recommended
1 tablespoon organic ground flax meal
1/4 cup filtered or spring water
1/2 teaspoon organic vanilla extract
1/8 teaspoon organic almond extract, optionalDirections
Preheat over to 350° F.Prepare one 8 inch square cake pan by lightly brushing with safflower oil, then lining with an 8×16 inch piece of unbleached parchment. Set aside.
In a medium sized bowl, sift flours, cocoa powder, baking powder, baking soda, and cinnamon together.
In a large bowl, mix remaining ingredients together. Add dry ingredients and gently mix to incorporate.
Pour into prepared pan and bake for 30–50 minutes, until a toothpick comes out clean.
Allow cake to cool completely on cooling rack. Run a knife along the edges of the cake, and use long ends of parchment to gently remove cake from baking pan.
Variations
Double this recipe for a two–layer 8 inch square cake.Frost with Creamy Chocolate frosting, chocolate ganache, Tofu Cream Icing, Cashew Creme, or serve with Orange Blossom Syrup.
Garnish with a fruit sauce made with fruit sweetened preserves diluted in apple juice or water and thickened with kuzu.
Crème Anglaise
Christina Terriquez3/4 cup organic unsweetened soymilk
2 tablespoons agar flakes
1 organic vanilla bean
1/3 cup organic coconut milk
1/4 cup organic light agave nectar
1/4 cup organic amasake
1 tablespoon organic vanilla extract
1 tablespoon organic coconut oil, optionalDirections
In a medium saucepan, combine soy milk and agar flakes and let rest for 10 minutes.While agar and soymilk are resting, split vanilla bean in half lengthwise. Scrape the tiny black seeds from each half, and put vanilla seeds and pod into soymilk.
Add remaining ingredients to saucepan and simmer for 10–15 minutes, until agar flakes have dissolved and sauce has thickened slightly. Remove vanilla pod from sauce. Remove from heat and blend in blender or with immersion wand once again. Use immediately for glazing.
If using sauce for garnishing, cool until set. After sauce has set, purée in blender or with immersion wand. Sauce should be soft custard consistency.
Notes
Crème Anglaise is usually made with cream, refined sugar, egg yolks and vanilla beans. This vegan version is much healthier for your heart.Store it in a squeeze bottle (this is a perfect use for your agave nectar bottles when you’ve used all the agave inside), and use it to garnish any other desserts you make that week.
Make a double or triple batch and put it in an ice cream maker for a rich, French Vanilla-style ice cream.
Popularity: unranked [?]
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