Tuesday, January 30, 2007

Mucho Margarita Cupcakes

This was my first attempt at the Mucho Margaritas from Vegan Cupcakes Take Over The World. They have real tequila in them. They were quite tasty, and very cute. The lime icing was really cool, and refreshing. I think I overfilled my liners though, because the icing slipped off the edges. I made these for a girlfriend's birthday, so I made little toothpick flags for the tops. I am really impressed with myself for how cute those little tags came out, and am now going to make them for all of my cupcakes!

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Friday, January 26, 2007

Joanna's Mustard Crusted Chicken Style Seitan Cutlets

Mine didn't come out quite as moist as Joanna's, but it tasted good, nonetheless. I give the chicken style seitan cutlets an "A+" for texture and taste. The Mustard Crust was very flavorful. My VERY omni husband even gave it an "A" and told me to say so. (HE NEVER EATS MY COOKING!) I used whole wheat panko, and mine just don't look as moist as Joanna's, but they tasted quite delicous! Very mustardy indeed. This recipe will be oft used in my kitchen. Especially since I can get hubby to eat it!!!

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Strawberry Shortcake Cupcakes

I am on a quest for the perfect Vegan Angelfood Cake recipe. You got one? Please, send it my way. This is my first try...Experiment #1. It came out okay, but I know I can do better.

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Wednesday, January 24, 2007

Kasha Varnishkes (Joanna's Tester Recipe)

I LOVED THIS!

Next time, and there WILL BE A NEXT TIME, I will try it with the mushroom gravy (as I have made the gravy, and it rocks!)

Why haven't I ever eaten Kasha before? It is my new favorite grain. This recipe is awesome. Very simple, and fairly quick. I had trouble finding the whole wheat bowties so I used spirals.

Close Up:
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A Perfect Bowl of Goodness:
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All Packed Up and Ready for Lunch Tomorrow and the next day and the next day:
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Thursday, January 18, 2007

The Best Seitan EVER!

Today I made seitan. It was the best seitan I have ever made! Iused a variation of the Native Foods Recipe. It makes a lot. This batch will probably last 2 weeks (but I am the only one in my house that eats it!)

Here it is, two beautiful seitan logs of yumminess:

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Close up, it was good enough to eat by itself, but I still had some of Joanna's nooch sauce leftover, so I used it as a dipping sauce:

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Seitan Broth:
  • 10 cups water
  • 2 cups soy sauce
  • 10 cloves garlic (chopped in half)
  • 5 whole bay leaves
  • 3 two inch slices of fresh ginger (or one hand, chopped into chunks)
Seitan Dough:
  • 1 cup vital wheat gluten flour
  • 5 cups whole wheat flour
  • 2.5 cups water
  • 1/2 cup fresh chopped parsley
  • 3 green onions, only the whites (finely chopped)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp fresh cracked pepper
  • cheesecloth
Directions:
Prepare broth, and place on stove, bring to simmer while preparing dough.
In a large mixing bowl mix the flours, slowly add water and form a stiff dough. Knead the dough about 70 times. I do it right in the bowl. Let rest 20 minutes.
After resting, take dough, in the bowl, to the sink and cover with water. Knead the dough until the water becomes milky, empty the bowl and repeat. Do this 10-12 times. By the 10th to 12th time, the dough will feel and look like the consistency of brains.
After the last rinse, add the onions, parsley, and spices. Mix thouroughly, by hand.
Divide dough into 2. Place 1 section of dough in the center of a large piece of cheesecloth and roll in tightly into a "log" shape. Tie the ends to secure. Repeat with the other piece.
Place both "logs"in the broth and simmer for 90 minutes.
Remove from broth and set on a plate to cool. Remove from cheesecloth. If the cheesecloth is sticking, run under some water, and it should come off easily. You can store it in the fridge (in foil) or in a plastic container. To keep it really moist, place some of the broth in the container.) Keeps in the fridge about two weeks, or indefinitely in the freezer.

Wednesday, January 17, 2007

Joanna's Tester Nacho Sauce

Sorry kids...this is a test recipe, so I cannot divulge any recipes today!

This stuff is tasty. I have never made a nooch sauce that didn't call for ground nuts, so I was skeptical. But it thickened up quite nicely and had a good flavor.

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I also calculated the Nutritional Facts, as 2 servings per batch: It is an "A" food, nutritionally!

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Tuesday, January 16, 2007

Coconut Heaven Cupcakes with Coconut Buttercream Frosting (Rolled in Coconut Flakes)

Originally posted on Sunday, January 14, 2007

Coconut Heaven Cupcakes with Coconut Buttercream Frosting, Rolled in Coconut Flakes. I followed the VwaV recipe for the cupcakes and the VCTOTW recipe for buuercream, but subbed coconut milk for the soymilk, yump!

Ooh Baby! Since it's been so cold, I thought I would make cupcakes that reminded me of snow!

These babies were certainly pretty, and certainly tasty, but they packed a whopping 372 calories and 23 grams of fat per cupcake! (However, they are cruelty free and do not contain any hydrogenated oils or fats, and they are cholesterol free!)

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Darren & Karem's Birthday cupcake:

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Veggie Logs

Originally Posted on Saturday, January 06, 2007

Veggie Logs

I'd like to say I wrote this myself......but the truth is, I don't think anything I make anymore is pure. Everything is inspired by something else. Most likely, this was inspired by Isa and her veggie burgers.

Here they are in the pan (Man, I really love that skillet. Thanks, Mom!)

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Here they are all wrapped up nice and pretty in a Lavash blanket with Lettuce and honey mustard (I know, honey isn't vegan, but I eat it.)

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Veggie Logs
2 tbsp Olive oil (for the pan)
2 cups mushrooms, finely chopped
1 medium onion, diced
1 tsp cumin (my new favorite spice)
2 or more cloves of galic, minced
2 tbsp + 1 tbsp soy sauce (1 for the TVP)
1 cup TVP, reconstituted with 7/8 cups boiling water and 1 tbsp soysauce
1/4 cup vital wheat gluten flour
1/2 cup whole wheat flour
1/4 cup nutritional yeast
1/4 cup fresh, chopped parsley2 tbsp peanut butter

Put 1 tbsp olive oil in a large skillet, preferrably cast iron, and heat to medium high heat. Add the mushrooms, chop the onions and add the onions, add the garlic, add the cumin. Let them cook until tender and the onions are translucent. Add the soy sauce, deglaze. Reconstitute the TVP while cooking, add the TVP to the pan and cook for 5 more minutes. Remove from heat and transfer to a large mixing bowl. Let cool enough to handle. Good time for a smoke break. Add flours, parsley and peanut butter to the mixture and work it together with your hands, until sticky and doughy. Divide into 6 and shape into logs. Reheat the pan with the other tbsp olive oil and saute each log until crispy on the outside. Serve in a pita or flatbread with your favorite fixings.
My favorite fixings are red onion slices, sprouts, vegannaise and spinach. But all I had was lettuce and a honey mustard vinnagraitte.
Makes 6 logs.

Nutrition facts, per log:
216 calories, 8 grams fat, 495 mg sodium, 22 grams carb, 2.7 grams fiber, 3.8 grams sugars, 19 grams protein.

New Year's Eve Snack followed by a New Year's Hangover Cure

Originally Posted on Tuesday, January 02, 2007

These are not prettydishes, but man are they tasty!

I made this really easy, really fattening and really YUMMY spinach artichoke dip to bring to a party:

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Spinach Artichoke Dip:
  • 2, 15 oz cans of artichoke hearts, drained and quartered
  • 1, 15 oz can of spinach, drained
  • 1 shallot, (or any onion) diced
  • 1/2 cup nooch (Nutritional Yeast)
  • 2 (or more) cloves of garlic, minced
  • 1, 8oz tub of Tofutti Better than Cream Cheese
  • 1/2 cup Vegannaise
  • 1/4 tsp sea salt
  • Fresh Cracked Black Pepper to taste
Mix up all of the ingredients well, and put into a casserole dish, sprinkle the top with a little extra nooch, vegan parm or ground cashews and bake at 400 degrees for 20-30 minutes or until bubbly. Serve hot/warm with pitas, flatbreads, or crackers.
And New Year's Day Hangovers were cured with an attempt at Pumpkin Pancakes and the VwaV Tofu Scramble:
In my new cast Iron Skillet:
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In my bowl:
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A lonely and burnt, but still yummy, pumpkin pancake:
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Beware, I am Armed with a Cast Iron Skillet

Originally Posted on Friday, December 29, 2006

Beware, I am Armed with a Cast Iron Skillet

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Apple-Pear Skillet Upside-Down Ginger Spice Cake

Originally Posted on Thursday, December 28, 2006

Apple-Pear Skillet Upside-Down Ginger Spice Cake

We received a lovely fruit basket full of aplles, pears and tangerines for Christmas, so...I made this recipe up, although it was inspired by both Isa's Gingerbread Cupcake recipe and a cast iron skillet Apple pie recipe from the recipe book that came with my new Martha Stewart Cast Iron Skillet that Mom gave me for Christmas.

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Apple-Pear Skillet Upside-Down Ginger Spice Cake



Preheat oven to 350 degrees
For the topping:
3 apples and 2 pears- peeled, cored & thinly sliced
1 cup brown sugar, packed
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1/4 tsp ground clove
1/2 cup vegan margarine (I use Earth Balance)

Using a mixer, mix margarine, brown sugar, nutmeg, cinnamon, and cloves until crumbly. Hand mix with the apples and pears. Arrange the apple and pear mixture in the bottom of a cast iron skillet and bake for 15-20 minutes while you prep the spice cake batter.

For the batter:
Sift together dry ingredients in a large bowl:
1 1/4 cup whole wheat pastry flour
3 tsp ground ginger
1 tsp cinnamon
1/4 tsp cloves
1 tsp baking powder
1/2 tsp baking soda

Mix together wet ingredients in a seperate bowl:
8 oz unsweetened applesauce
1/2 + 1/3 cup maple syrup (I use grade B)
1/4 cup soy milk
2 Tbsp Soy yogurt

Mix together wet and dry ingredients and pour over the apple-pear mixture already in the oven. Continue to bake for 35 minutes or until a toothpick inserted into the center comes out clean. Let cool before tring to remove from skillet.

Serves 12

Christmas Cookies & Cupcakes

Vanilla Cupcakes with buttercream frosting (with soy nog instead of soy milk) and sprinkles:

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Gingerbread Men made with the "lofthouse" style sugar cookies and the above mentioned frosting and sprinkles:

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Holiday Baking

I made lots of yummy vegan treats this holiday season with the help of fellow vegans and their yummy recipes over at the PPK. Thanks guys!  With every package of goodies I gave out as gifts, I included the recipe cards below!  Spreading the vegan love, one treat at a time!

www.theppk.com

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VWAV Burgers & Fries

Originally Posted on Saturday, December 09, 2006

Why go out to eat?

When you can spend your Friday night at home with your honey making burgers and fries from SCRATCH!If you, too, would like to have a fun filled evening making burgers and fries, simply follow these instructions:

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Vegan with A Vengeance Veggie Burgers, by Isa Chandra Moskowitz:
(I think I already told you, but you should REALLY buy this book!)
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mmmmmm...nachos

Originally Posted on Wednesday, December 06, 2006

mmmmmm...nachos

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Pasta a la "Stuff in the Kitchen"

Originally Posted on December 6, 2006

I often surprise myself with what I can whip up with only stuff that I have in the kitchen.

This is pasta mixed with nutritional yeast and textured vegetable protein reconstituted with water and soysauce, topped with leeks, pine nuts, garlic and basil sauteed in olive oil with a little salt and pepper.

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A Thanksgiving Feast!

Home Made Tofurkey:

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Green Bean Casserole:

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Pumpkin Gnocchi:

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Pumpkin Cupcakes:

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Garlic Yukon Mashers:

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Sundried Tomato Focaccia:

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Bourbon Sweet Potato Mash:

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Greek Stuffing:

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The Vegan Table:

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2012 Copyright/Permissions/Disclaimers

All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, or remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni