Thursday, January 31, 2008

Lemon Poppyseed Cake

I have been trying to come up with a way to cross promote my vegan baking and cooking with my "other life" as a real estate agent. I have committed to go and visit at least 5 of my clients each week in person. So, I decided that this was a perfect opportunity to bring them some delicious baked goods. I started off with Lemon Poppyseed Cake. I made up a batch, and didn't write everything down. I plan on making another batch tonight so I will post the recipe tomorrow, along with pictures of the actual cakes before I wrap them up. I made 2 "pound" cakes and a dozen muffins.



Next week I plan to make Espresso Chocoloate Cakes with chocolate chips. When the other agents at my office saw these beauties, they asked if they could pay me to make them for their clients as well. OF COURSE I CAN!

Sunday, January 27, 2008

SICK STEW

I am sick. I have been sick for over a week now. I wanted something warm and cozy, but not hard to make. I had a lot of leftovers and other foodstuffs that needed to be used up so I threw together, what I call, SICK STEW. It has also been known as "Kitchen Sink" soup. Basically you just throw a bunch of stuff in a pot and let it simmer for a few hours.



Mine included:
4 cups of veggie broth
Leftover MexiQuinoa salad
Leftover Lentils
Leftover Seitan Chunks
Wild Rice Blend
1 whole white onion
1 can of white (canellini) beans
1/2 cup of TVP granules
12 oz tomato sauce
2 tbsp minced garlic
Salt and Pepper to taste.
Things I would have liked to add but didn't have on hand:
Chopped celery
Chopped potatoes














It made a BUTTLOAD. Enough to last me all week, for lunch and dinner!

Saturday, January 19, 2008

MexiQuinoa

Try this healthy side dish instead of Mexican Rice with your next Mex-style dinner. It tastes good cold too!

MexiQuinoa is an awesome alternative to Spanish Rice!

MexiQuinoa
Ingredients (makes about 8 servings)
2 cups dry quinoa
4 cups water
15 oz can of corn (about 2 cups), drained
15 oz can of black beans (pinto would work well too), drained
4 oz can of nacho sliced jalapenos, drained
1 cup chunky salsa, of choice
2 tbsp olive oil
1 tbsp lemon juice (or lime juice)
1/4 tsp cumin
1 tsp garlic powder
1 tsp onion powder
1 tsp red pepper flakes
1 tsp dried oregeno (or 1 tbsp fresh)
Salt and Pepper to taste
Optional add-ins:
1/2 cup diced bell pepper
1/2 cup finely diced red onion
1/4 cup finely chopped cilantro
extra chopped tomatoes

Directions
In a sauce pot, bring water to boil. Add quinoa, return to boil, then reduce heat and cover to cook, about 10-12 minutes, or until all the water has been absorbed. Remove from Heat. Fluff with a fork, cover and let sit another ten minutes. While quinoa is cooking you can mix all the other ingredients together in a large bowl. When quinoa is ready, mix it into the other ingredients and serve. Tastes great as a hot dish, but even better the next day after all of the flavors have really melded together!

Yield: 8 Servings


Thursday, January 17, 2008

Using the leftover glaze from the Chinese Take-Out Burger, I made Orange Seitan for dinner last night. All I did, was pan fry some thinly sliced seitan, and then coat it in the glaze. Put in on top of some rice, served it with vegetables, and an awesome dinner was born. This glaze is soooo good.

Wednesday, January 16, 2008

Chinese Take Out Burgers

I couldn't help but to share this one with all of you. I hope the testers don't get mad at me!

I have been working this one out for a long time. I am very excited about it. There are many additions and substitutions you can make to this to really make it your own. Here is the basic recipe with no alterations. I will put in notes some of the alterations I think are cool, but of course, you guys are way cooler than me anyhow and can probably come up with cooler subs. For instance, I use white rice for a base because sticky white rice is what I think of when I think of Chinese take-out. But you can use brown rice instead.





Serving Suggestion:
Serve with any of the traditional take-out sides. Chow mein, sweet and sour tofu, won tons...you get the picture.

For the Glaze:
1 1/2 cups water
2 tablespoons orange juice
1/4 cup lemon juice
1/3 cup rice vinegar (in a pinch you can sub 2 tbsp apple cider vinegar)
2 1/2 tbsp soy sauce
1 tbsp grated orange zest, or 1 tsp orange extract
1 cup tightly packed brown sugar
1/2 tsp freshly minces ginger root (or 1/4 tsp powdered)
1 tsp minced garlic
1/2 tsp red pepper flakes
3 tbsp cornstarch mixed with 2 tbsp water to create a slurry

Mix all ingredients, except cornstarch slurry, in a sauce pan and bring to a boil, stirring occasionally. After it comes to a boil, reduce to a simmer and slowly add in the cornstarch mixture and continue to stir as it thickens. Lower heat to keep warm. You won't need the glaze until the end.

For the Patties:
2 cups fully cooked white rice (you can use any rice you want to, really)
8 oz plain soy tempeh, crumbled almost to individual beans
1/2 cup chickpea or besan flour (you can probably use plain old all purpose here to, but I like the flavor of the chickpea flour here)
1 tbsp orange zest or 1 tsp orange extract.
(You can add all sorts of stuff here. Maybe peas, carrots, red peppers, you know whatever you would find in take-out fried rice!)

Mix together all ingredients, with your hands. Squeeze and knead and press it all together until it becomes very sticky. Form into patties.



For the Coating:
1 cup chickpea flour
1/2 cup non-dairy milk
Panko style bread crumbs
Oil for frying


Mix together the flour and milk in a bowl. Set up a workstation...Patties, batter, breadcrumbs, frying pan with oil heated and ready.



Coat each patty with the flour and milk mixture and then coat with bread crumbs. Place in the frying pan and fry until golden and crispy on each side.



Remove from oil and dip into glaze to generously coat it on both sides.



Serve on a bun or on a bed of greens!

Yield: 6 burgers


Sunday, January 13, 2008

New from the burger test kitchen!

Aloha Teriyaki Burgers on ho'made Plain White Buns



Sorry y'all have to wait until fall for this recipe.

Thursday, January 3, 2008

Ode to Joanna and Yellow Rose Recipes!

If you haven't ordered it yet...GO ORDER IT NOW! Here, CLICK HERE and do it.

I thought I would pay homage to Joanna, and her wonderful book, Yellow Rose Recipes . Here are a few photos of recipes I have made from the book. ALL of which are amazing.

Kasha Varnishkes:


Spiced Applesauce (I poured it over soy ice cream while it was still warm!):


Sloppy Joanna's:


Mustard Crusted Seitan:


Goddess Pasta Salad:


Tofu Scramble:


Chana Masala:


Nacho Sauce:


I hope I did them all justice. Now, go buy the book and do them justice for yourself!
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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