the world's most perfect food!
i'm really interested in making burgers. this was my first attempt and i was pleasantly surprised. this patty wasn't as hearty as a traditional soy or black bean burger, but it was definitely delicious. i served mine as a lettuce wrap with bbq sauce. i also cooked up a batch of have cake will travel's tofu fries!
today is my last day visiting with my family in california. my mom wanted more of my pancakes. this time i made them with strawberries.
my dad used to always make me and my brother chili cheese omelettes, which is something i'm sure he got from my texan grandmother. i used the much revered fat-free vegan kitchen's vegan omelette recipe. i LOVE this recipe, you can put whatever you want in it. veggie sausage, potatoes, vegetables. you can make the omelettes mexican, italian, asian, whatever you want!
the easiest way to make this treat? pizza dough! i got this idea from a friend of a friend who brought cinnamon rolls to a party. although clearly not the healthiest of fare, a yummy and easy treat!
1 package of prepared pizza dough (i used whole wheat from trader joes)
1/4 cup of non dairy butter
lotsa cinnamon
icing: 2 tbl non dairy milk blended with 1/2 cup of powdered sugar
1. take the pizza dough, and roll into a rectangle
2. melt the non dairy butter, and generously brush the dough
3. sprinkle the cinnamon until dough is almost completely covered
4. roll the dough
5. cut into about 8 pieces
6. spray a baking sheet with cooking spray and cook for about 15 minutes at 350 degrees
7. when cool enough to serve, top with icing. serve warm.
you can use this jamaican marinade on many different things: tempeh, tofu, portabella mushrooms. i, however, always prefer it on seitan. when marinated, the seitan is given a comforting yet exotic flavor. i suggest serving with mashed sweet potato, gazpacho or a corn chowder. enjoy!
jerk marinade:
1 bunch of green onion, chooped
1 cup soy sauce
1 cup apple cider vinegar
1/2 cup olive oil mixed with 1/2 cup of water
a couple of chopped gloves of garlic
1 tbl allspice
-combine everything in a blender
1. marinade seitan cutlets (buy seitan or make it yourself) for at least an hour, but the longer the better.
2. grilling the seitan is best, but if that is not an option for you, spray a frying pan with non cook spray put cutlets in the pan and cook until brown on each side.
in certain parts of the east bay area yesterday, it was over 100 degrees! i took a break from cooking and my family and i decided to get burritos. upon perusing the menu, i saw a beautiful picture of flan. i just couldn't help myself from whipping up a vegan version of the mexican dessert.
i know the picture is not great. i did not have great lighting, and those yellow plates take away from the golden colors of the flan.
here is an adaption of a recipe from dr. weil:
ingredients
3 tbl water
5 tbl turbinado brown sugar (or some other brown sugar)
2/3 cup firm silken tofu
2 tbl sugar (or natural sugar substitute)
1 tsp vanilla extract
dash of salt
2 1/2 cups lite coconut milk
1 tsp agar agar flakes
recipe
1. boil water and brown sugar until becomes syrup.
2. in blender, combine tofu, 1 tbl of the syrup, sugar, vanilla and salt. blend. set aside
3. pour the remaining syrup in custard containers (i actually used small round tupperware)
4. in sauce pan simmer coconut milk and agar for about 5 minutes
5. add coconut milk mixture into blender with tofu mixture
6. pour mixture into molds
-cover and refrigerate for about 30 minutes.
i used byranna clark grogan's recipe, but used whole wheat pastry flour and used 1/3 cup of agave nectar instead of cane sugar.
it definitely wasn't a fudgy wudgy, full of fat brownie, but for 130 some odd calories it was pretty good!
