Sunday, September 30, 2007

Thanksgiving Preview, Take One

Thanksgiving will soon be upon us here in Canada, so I thought I would take a trial run of a recipe I have been developing in my head. We are having family come, none of whom are vegan. The trick is to make something that will satisfy everyone. The plan is to make a maple and apple seitan roast (something like pork tenderloin). This trial run was fairly successful, though the colour was darker than what I was going for and the seitan was a little spongy. The taste was good, and the maple and apple glaze was delicious. I will post the recipe when I sort it all out next weekend.

Saturday, September 29, 2007

Ranch Dip

We reheated/revived the pasta from last night, but added some fresh veggies and ranch dip. Vegan ranch dip is easy to make and much healthier for you. Lower in fat, no additives, no cholesterol, and cruelty free.

INGREDIENTS
- 1 pkg firm tofu, drained
- 1 tsp lemon juice
- 1 tsp apple cider vinegar
- 1 tsp parsley
- 1 tsp dill
- 1/2 tsp tarragon
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt (or more, to taste)
- freshly ground pepper to taste

METHOD
1. Place all ingredients in a blender or food processor until smooth. If mixture is to thick, add a little plain soymilk.
TIP: I really should have included this last night, but spaghetti sauce is a great opportunity to stuff all sorts of veggies into your kids. Dice up things like peppers, eggplant, mushrooms, etc., and grate in carrots and cook them in the sauce. Once cooked, blend the sauce with a hand blender and the kids are none the wiser.

Friday, September 28, 2007

Vegan Italiano


Pasta night tonight. The attempt was to take the sausage recipe and make it into meatballs. Success was mixed. The meatballs didn't keep their shape as well as I would have liked, but the taste and texture was good. It ended up being more like a chunky meat sauce, which isn't all bad.

Thursday, September 27, 2007

Lemon Currant Rolls

We are having leftovers tonight, so I thought I would post my veganized version of Pan Chanco's Lemon Currant Rolls. These take some time and a little skill, but they are totally worth it. You could easliy half the recipe for less rolls.

DOUGH
- 2 tbsp active dry yeast
- 1/2 tsp sugar
- 3/4 c warm water
- 3/4 c firm silken tofu (Mori-Nu)
- 1 1/4 c plain soymilk
- 1/2 c non-hydrogenated margarine (Earth Balance)
- 7 c all purpose flour
- 1/2 c sugar
- 2 tsp sea salt
- 3/4 c currants

FILLING
- 1/2 c non-hydrogenated margarine, room temp
- 1 1/4 c brown sugar
- 4 tsp cinnamon

ICING
- 2 tbsp freshly squeezed lemon juice
- 1 1/2 c icing sugar

METHOD:
1. Dissolve yeast and sugar in warm water in a large bowl. Set aside to proof.
2. While yeast is proofing, warm soymilk gently on stove in a medium saucepan, and then melt maragine into the warm soymilk. Blend in the tofu right in pan with a hand blender. If you don't have a hand blender, get one.
3. Mix together flour, sugar, salt and currants in a separate bowl. Fold dry ingredients into liquid ingredients.
4. Turn onto a floured surface and knead until smooth. Shape into a ball and place in a bowl greased with margarine. Turn to coat thoroughly. Let rest in a warm place until doubled in size.
5. Make filling and set aside.
6. Preheat oven to 350F (180C). Turn dough into floured surface and roll into a large rectangle about 3/4 inch thick. You are going to need a lot of space. This makes 18 rolls, about 2.4 inches thick, so your rectangle needs to be about 10"x45"
7. Spread filling evenly over the dough and roll dough into a long cylinder along the long side (i.e. you will have a 45" cylinder.
8. Cut dough into 18 pieces, each about 2.5" thick. Place each piece in a greased (or non-stick) muffin tin cup.
9. Bake for 25-30 mins. Cool.
10. In a small saucpan, warm lemon juice and add icing sugar, stirring until sugar dissolves. Drizzle over slightly warm rolls.

Wednesday, September 26, 2007

Seitan Stroganoff

Another favourite from Vegan With a Vengeance (seriously, go out and buy that book). The kids love it (well, except for Son #1 who claims to hate mushrooms and leaves them behind). Of course, you are supposed to use broader noodles, but all we had was penne. Oh well.

Tuesday, September 25, 2007

Maple Garlic Ribs

Vegans do not eat honey as it is considered an animal product. So, this is my version of honey garlic ribs done with maple syrup. They are delicious and sticky sweet (but they do not photograph well).

INGREDIENTS:
- about 25 seitan "ribs" (I cook up ribs when I make my seitan, but you could also cut strips off a seitan roast)
- oil
- 1/2 cup maple syrup (the real stuff)
- 1/4 cup soy sauce
- 1/4 cup white vinegar
- 2 cloves garlic, minced
- 2 tbsp brown sugar
- 1 tsp baking soda

METHOD:
1. Toss ribs in oil until well coated.
2. Mix together the rest of the ingredients, except baking soda, in a bowl.
3. Grill seitan on a hot grill for 3-4 mins per side, until browned and crispy. Turn down grill to medium.
4. Add baking soda to maple syrup mixture. Add seitan strips and turn to coat.
5. Transfer to a 9x13 stoneware baking dish. Place on the BBQ, uncovered. Cook until sauce is reduced by at least half (about 20-25 mins).

A NOTE ON SEITAN
I use Bryanna Clark Grogan's seitan recipes. The beefy seitan that I made this week is one of my favourites. I can't post the recipe here since I got it from her quarterly newsletter, which I highly recommend. It costs $20 for the year (with complete access to all past issues) and every issue is crammed with about 50-60 recipes. Check it out here.

Monday, September 24, 2007

Asian Night!

I love to pull out the wok and go crazy. Tonight I pulled together a Thai inspired dish and a hoisin stir-fry.

Chickpea Coconut Curry
INGREDIENTS
- 2 tbsp oil
- 1" piece of ginger, finely chopped
- 1 clove garlic, minced
- 1 can of chickpeas, rinsed
- 1 cup corn
- 1 can coconut milk
- 1 tsp Thai Kitchen yellow or red curry paste
- 1 tsp soy sauce
- 2 tsp brown sugar
- juice of 1 lime
- 3 small bok choy
- chopped cilantro

METHOD
1. Heat oil in a wok on med-hi. Throw in ginger and garlic and stir fry for 1 min.
2. Add chickpeas and curry paste and stir fry for 3-4 mins.
3. Add coconut milk, corn, soy sauce, sugar, and lime juice. Bring to a boil.
4. About 5 mins before you want to serve the dish, and the bok choy. Cook until softened, but still crunchy.
5. Garnish with cilantro and serve.
TIP! The four flavours of Thai food are sweet, salty, hot, and sour. Adjust the seasonings to your own taste.

Sweet Seitan Stir-fry
INGREDIENTS
- 2 cups of beefy seitan, cut in strips
- 4 tbsp soy sauce
- 4 tbsp sherry
- 2 tbsp sugar
- 2 tbsp oil
- snow peas
- broccoli
- sliced carrots
- 1 clove garlic, minced
- 1/2 cup hoisin sauce
- 3 green onions, sliced

METHOD:
1. Marinate seitan in soy sauce, sherry, and sugar for 30 mins.
2. Heat oil in wok on med-hi. Fry drained seitan for 5 mins. Remove from wok.
3. Stir fry peas, broccoli and carrots (amount is up to you) for 5 mins. Add seitan and garlic and cook until fragrant.
4. Add hoisin sauce and onions, and cook until heated through.

Sunday, September 23, 2007

Shamburgers and Fries

A friend of mine recently commented that the names for vegan food (Tofurkey, for example) drove him nuts. So, I called tonight's meal "shamburgers" just to goad him into posting a reply on the blog. Heh heh.


Actually, these burgers weren't that great--good tatse, but mushy and very hard to grill. I doubled yesterday's sausage recipe (but added some soy sauce, HP sauce, sage, and parsley), added 1/2 cup of breadcrumbs when forming the patties, and brushed with oil before grilling. I won't post the recipe until I can perfect it--the patties need more cohesion. I will take any and all suggestions.

The fries were great. Wash potatoes and cut into sticks. Toss in canola oil and bake in a 450 degree oven for 20-25 mins, turning halfway through. Sprinkle with sea salt. (I bake mine on a cookie sheet lined with parchment paper--this way they don't stick and bake up nice and crisp).

Saturday, September 22, 2007

Breakfast for Dinner!

I was in the mood for pancakes tonight (probably because the boys got up real early and we ate good ol' cold cereal this morning). I also made scrambled tofu, and created a recipe for "sausage" patties. Yum!

I made the pancakes from Vegan With an Vengeance. By far the best vegan pancakes ever. I also made the scrambled tofu, that Isa was nice enough to post at her Post Punk Kitchen website.

Sausage Patties
- 2 tbsp oil
- 1 small onion, diced
- 1 clove garlic, minced
- 1 tsp ground fennel (anise) seed
- 1/2 tsp oregano
- 1/2 tsp paprika
- 1/2 tsp sage
- 1/2 tsp salt
- 1/2 cup TVP
- 2 tbsp instant tapioca
- 1 cup water
- 2 tsp vital wheat gluten flour
- oil for frying

METHOD:
1. Heat oil in a frying pan. Fry onion until golden. Add garlic and fry for 1 min.
2. Add spices, TVP, and tapioca. Stir until well mixed.
3. Add water and cook until absorbed and TVP is soft.
4. Stir in flour and remove from the heat. Remove from pan.
5. When mixture is cooled enough to touch, form into 8 balls and flatten into patties.
6. Heat a thin layer of oil in frying pan on med-hi and fry patties on both sides until brown.

Friday, September 21, 2007

Indian Feast, Part 2

Cauliflower and Potato Curry
INGREDIENTS:
- 4 medium sized potatoes
- 1/3 head of cauliflower, chopped into florets
- 2 tbsp oil
- 1 fresh green chili, chopped
- 1 tsp coriander
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp tumeric
- 1/2 tsp salt
- 1/4 cup of water
- 1 tomato, chopped

METHOD:
1. Peel potatoes and cube. Parboil them with the cauliflower for about 6-8 mins. Drain.
2. Heat oil in a wok, or large pan. Fry chili for 1 min, then add potatoes and cauliflower and fry for 5 mins.
3. Add spices, tomato, and water. Cook until veggies are tender (10 mins or so). Garnish with chopped cilantro if you have it.

Tandoori Tofu
I use a commercial tandoori masala spice mix for this one, but I suppose you could make your own. I take tofu that has been frozen and thawed, slice it into thick slabs, and marinate in the following:
- 1/2 cup of plain soymilk (you are really supposed to use yogurt, but the only soy yogurt I can find here is expensive and pretty nasty.)
- 2 tsbp oil
- 2 tsp tandoori masala (or more, if you like)
The thawed tofu will soak up the liquid. Then, grill on a vey hot and well oiled grill for 5 mins per side.

Meet Your Meat



I know, nobody wants to hear about animal cruelty on a blog about family meals and tasty food. But, one of the major reaons I became a vegan was because of modern factory farming practices. I don't think anyone can watch this video and not feel some compassion, even if you despise Peta. It is sobering and worth a viewing.

Thursday, September 20, 2007

Indian Feast

The new camera has been bought, and new food has been made! Tonight we went for an Indian feast: Tandoori Tofu, Dhal (Lentils), Cauliflower and Potato Curry, and Rice. It was really, really good--so good, in fact, that Son #1 actually complimented me on the meal. Wow. Since we will be eating this tomorrow as well, I will post some recipes today, and the others tomorrow.


For the Dhal:
This recipe is awesome and pretty easy to make. It is nourishing and tasty. If you love Indian food, the you will love this dish. I double the recipe so there are lots of leftovers.
INGREDIENTS:
- 3/4 cup red lentils (the small ones--they cook in 15-20 mins)
- 1 1/2 cup water
- 1 tsp tumeric
- 1 large sliced onion
- 1 tsp salt (or to taste)
- 1 large tomato, chopped
- 4 tbsp vegetable oil
- 1/2 tsp cumin (or more, if you like)
- 1/2 tsp coriander (or more, of you like)
- 1 garlic clove, chopped
- 6 curry leaves, crushed

METHOD:
1. Put lentils, water, tumeric, and onion in a large saucepan. Bring to a boil, then simmer (with the lid on) until lentils are soft. When the lentils are done, they will break apart when you stir them, making a thick(ish) paste.
2. Add the salt and tomatoes and simmer until heated through.
3. Heat oil in a small saucepan, and fry garlic until golden. Add spices and stir into lentil mixure. Serve.
A Note on Rice: I am not going to post a recipe for rice here, but just wanted to say that basamti rice is essential for Indian food. It is wonderfully fluffy, never sticks, and has a great flavour.

Wednesday, September 19, 2007

Leftovers

My in-laws were doing some small renovations to the house all day, my wife was busy with the baby, and I was busy with my courses and manuscript. To top it off there was a open house at the boys' school today at 5:30. Who has time to cook? We cobbled together a meal of leftover soup, some pasta, and toasted tomato sandwiches (sliced tomatoes, lettuce, vegenaise). Not exotic, but it did the trick.

Tuesday, September 18, 2007

Harvest Soup and Scones

I love a hearty soup with some freshly baked sweet scones (sorry, no pic.) Again, my mother-in-law is responsible for this meal, which everybody loved.

For the Soup:
Quantities are up to you, depending on what flavours you like best, and what you have in the fridge. The basic ingredients: onion, garlic, leek, red pepper, potato, cauliflower, water.

1. Saute onion, garlic, and leek in oil in a large soup pot until soft.
2. Add red pepper and cook a few mins more.
3. Add peeled and cubed potato and cauliflower florets. Cover with water.
4. Bring to a boil and simmer until veggies are soft.
5. Blend soup with handmixer until smooth. You can add soy creamer or soymilk if you want it even creamier.
6. Season to taste with salt, pepper, cumin, and coriander.

For the Sweet Scones:
- 1 1/2 cup of flour
- 4 tbsp sugar
- 6 tsp baking powder
- 1/4 tsp salt
- 1 cup (or so) plain soymilk

Preheat Oven to 425
1. Sift flour, sugar, baking powder and salt into a bowl,
2. Add margarine and work it into the flour with your hands until it resembles coarse bread crumbs.
3. Add in enough soymilk and stir with a fork to make a soft dough (can be a little sticky)
4. Drop very generous spoonfuls onto a cookie sheet (or form into pucks with floured hands)
5. Bake for about 12 mins, or until golden brown. Serve warm.

BBQ!


Last night we were looking for a quick and easy meal, and that was not easy since grocery day is coming and the fridge is beginning to look bare. My father-in-law took charge (so I could catch up on work after a weekend away), and came up with a tasty BBQ feast.

1. Grilled tofu, basted with BBQ sauce.

2. Zucchini, red onion, eggplant, and red pepper skewers (coat in olive oil, season with salt and pepper and dried basil).

We served this with some squash (cooked in the microwave and mixed with maple syrup), and boiled red potatoes. Very tasty.

TIP! Freezing tofu makes for a chewier texture. Plus, when it thaws it makes the tofu more "sponge-like" which means it will soak up whatever marinade/basting sauce you are using.

Monday, September 17, 2007

Mac and Cheese

I am working from home today, prepping for the first full seminar in my "Sex and Violence in Early America" course (mmmmm . . . Foucauldian . . . ). So, I was in charge of lunch. I went with Mac and "Cheese," always a favourite with the kids. I basically use the Mac and Cheez sauce from The Ultimate Uncheese Cookbook. But, I find the sauce a little too thick and not cheesy enough (the miso gives it more a more cheesy bite), so I make a few alterations.


INGREDIENTS:
- 1/3 c flour
- 1/4 tsp salt
- 1/4 tsp each onion powder, garlic powder
- 1/4 tsp paprika
- pinch of tumeric, nutmeg
- 2 cups plain soy/rice milk
- 1/4 cup canola or olive oil
- 1/2 tsp mustard
- 2 tbsp mellow miso

METHOD:
1. Start cooking 1/3 pkg. of dry macaroni in boiling water.
2. Mix together all dry ingredients in a saucepan.
3. Whisk in soymilk, oil, mustard until smooth.
4. Continually whisk over med-hi heat until bubbling. (I like a thinner sauce--add more flour if you want, or more soymilk if you want the sauce even thinner).
5. Remove from heat and whisk in miso until combined.
6. Drain pasta, and smother with sauce. Serve! (I like it with ketchup on top.)

Classic Move

Guess who left his digital camera in Kingston? Looks like I will have to scrounge generic photos off the web (maybe even (*gasp*) clip art) for the next little while. I think it is time for a new camera anyway, time to upgrade to the digital SLR. Right now I have the cheapest Sony camera they make--I bought it many years ago for a research trip to the archives in Philly. I think it has served its purpose. Our 35mm SLR is collecting dust since digital is easier and cheaper, and since I can use the lens on the digital model, an upgrade is way to go. There is a camera store downtown I need to check out (I refuse to buy it at WalMart). So, I will keep posting sans original pics until I get the new camera.

Thursday, September 13, 2007

Pasta and Breaded Eggplant


Tonight's meal came courtesy of my mother-in-law. I was working late, trying to get my stuff in order since we will be away for the wedding all weekend long. Pasta is always a favourite with the kids, and a basic marinara sauce is meat-free anyway. You can add veggie ground round or TVP if you like, just like with the chili. No Frills had 6 eggplants for a buck on the clearance rack, so we also had breaded eggplant as well. Use the same breading technique as the chicken fried seitan, and fry in oil on each side until golden brown.

VERDICT: The pasta was a hit, and so was the eggplant until our eldest son found it that he was eating eggplant and began to protest on principle. Clean plates all around in the end.
We will be out of town for the wedding for the next few days, so no posts for a while. That would matter if someone was actually reading the blog on a regular basis. Anyone? Anyone? Bueller?

Wednesday, September 12, 2007

Chili Sans Carne

My in-laws are here for a visit (and to watch the kids while we take off for my brother's wedding this weekend). My father-in-law cannot eat salt, and my mother-in-law has a soy and nut allergy. So, the meals for the next while need to be meat, dairy, egg, salt, soy, and nut free. Whew! Tonight we went with chili. No real recipe--just do what you usually do but a) leave out the meat, or 2) use veggie ground, or 3) use TVP. If you want something different, use black beans, some corn, some cocoa powder, and some chipotle peppers.

Veganomicon!

I was tres excited to learn that Isa Chandra Moskowitz and Terry Hope Romero are coming out with a new cookbook! Since I use Vegan With a Vengeance and Vegan Cupcakes Take Over the World on a regular basis, I have high hopes for this latest addition. I will showcase the new dishes here when the book comes out in late October.

Tuesday, September 11, 2007

Chicken Fried Seitan

The last of the seitan went into tonight's southern-inspired meal. I had a similar dish in a restaurant in Philly and recreated it at home.


INGREDIENTS
- 1/2 cup canola oil
- 2 cups bread crumbs
- salt, pepper, nutritional yeast flakes (optional)
- 6 slices of seitan, or seitan cutlets
- 2 cups plain soymilk
- 1 tsp lemon juice
- 4 tbsp margarine
- 2 tbsp flour
- 2 cups soymilk
- 1 tsp lemon juice
- 1/2 tsp salt, white pepper
- 1 tsp dried rosemary, chopped
TIP! If you don't have breadcrumbs, process some cornflakes in the blender.

METHOD:
1. Heat oil in frying pan in med-hi.
2. Put bread crumbs in a medium bowl. Season with salt, pepper, and nutritional yeast flakes if desired.
3. Put soymilk in another medium bowl. Stir in lemon juice until soymilk thickens.
4. Dip seitan cutlet in soymilk mixture, then roll in breadcrumbs, then back in the soymilk, then coat again in crumbs.
5. Fry for 4-5 mins per side, until golden brown. Drain on paper towel.

1. Melt margarine on medium in a saucepan.
2. Whisk in flour, and continue to whisk until light brown.
3. Slowly whisk in soymilk and lemon juice. Bring to a slow boil, until mixture thickens.
4. Season to taste with salt and pepper. Add rosemary.

Spoon gravy over seitan cutlet and serve.

(I did not have any rosemary in the cupboard, so I used tarragon and parsely. Not as good, but passable.)
VERDICT:
Clean plates all around!

Monday, September 10, 2007

"Chicken" Pot Pie

As you might have guessed, it was another seitan meal tonight as we work through the batch I made on the weekend. But, chickpeas are also very good in this pot pie.

FOR THE CRUST:
- 2 cups all purpose flour
- 3/4 tsp salt
- 1 cup non-hydrogenated vegetable shortening
- 5-6 tbsp ice cold water

1. Mix together flour and salt in a large bowl.
2. Cut in shortening with two knives, or pastry cutter.
3. Stir in enough water with a fork for the pastry to come together in a ball.
4. Roll out on a floured surface in a shape that fits your baking dish.

FOR THE FILLING:
- 1 tbsp oil
- one onion, diced
- 1 stalk celery, chopped
- 2 carrots, sliced
- 4 potatoes, peeled and cubed
- 2 cups of cubed seitan (or one can of chickpeas, rinsed)
- water
- 1 cup frozen corn
- 1 cup frozen peas
- 1-2 tbsp flour or cornstarch
- 2+ tbsp vegan "chicken" broth powder

METHOD:
1. Saute onion and celery in a saucepan. Preheat oven to 350.
2. Add carrots and potatoes, and cover with water. Bring to a boil and simmer until veggies are soft (15-20 mins).
3. Add seitan (or chickpeas), corn, and peas.
4. Mix flour or cornstarch in a few tbsp of water and add to veggie mix. Cook until mixture thickens. Add more if still too thin. Add broth powder, salt, and pepper to taste.
5. Pour into glass or Corningware dish (9x13 or so). Roll out crust while mixture cools. Put crust on top of veggie mixture, and cut a few slits in the crust to allow steam to escape. Bake for 40-60 minutes, until crust browns.

VERDICT:
The kids loved and asked for seconds. Mmmmm . . . comfort food.

Sunday, September 9, 2007

Soft Tacos and Corn Chowder

Prep Time: 50 mins

We bought some 99 cent tortillas (a mistake, quite frankly) last week at the store, so tonight I went for soft tacos accompanied by chips and salsa and the corn chowder from Vegan With a Vengeance. It is the perfect addition to any Mexican meal because it has jalapenos and lime juice in it, and has a creamy taste and hearty texture.

For the soft tacos:
1. Fry up strips of seitan in a few tbsp. oil a cast iron skillet on med-hi until browned. Stir frequently to keep from sticking.
2. Stir in 1/2 tsp. each of chili powder, cumin, oregano, and cinnamon.
3. Squeeze juice of one lime over the seitan and stir. This will help deglaze the pan. It should look something like this:
4. Serve from the skillet into warmed tortillas with chopped tomatoes, onions, lettuce, vegan sour cream, etc. (we only had tomoatoes and onion around tonight, alas).
I also made this vegan sour cream recipe. Not too bad, actually. Not as good as Tofutti, but far cheaper and really easy to make.

VERDICT:
Son # 1: I hate corn soup!
Son #2: Me too!
Son # 3: (too young to talk and who eats anything) Goo ga!
(Not that it mattered since they have to clean their plates to get a bedtime snack)

BUT, the tacos were a big hit (though they eyed the whole wheat tortillas with caution).

Beanies and Weenies


At the behest of the kids, we had beans and hotdogs for lunch. We also thew in some leftover veggie soup. And, as you can see, they don't really photgraph well. For the beans, I cut up some Yves Veggie Dogs and fried them in a bit of oil in a cast iron pan (seems to me like you need to make beans in cast iron). Then I added ye olde Heinz canned beans (sans pork variety, of course) and brought to a bubble. For the adults, I garnished with some chopped onion and ketchup (Ooh! Fancy!).

The veggie soup is my wife's standard--a great way to get lots of veggies into the kids and clean out the fridge at the same time. Sautee some onions and celery in oil, and add whatever you want (potatoes, corn, peas, peppers, etc.) Add water and boil until veggies are soft. Add alphabet pasta and canned beans and cook until pasta is soft. Add spaghetti sauce for flavour and colour, and season with salt and pepper.
For afters we had some leftover peach upsidedown cake from FatFree Vegan. Delicious!

Cookbooks

I own many vegan cookbooks, and I borrow a little from each of them when I cook. But there are a few cookbooks I use over and over again and would encourage you to get. I don't really want to post recipes from cookbooks here because I think we should support vegan chefs with our money, but I will tell you what recipes work and which ones don't. Here are my top three recommendations (all available on Amazon):
1. Vegan With a Vengeance
A great collection with fresh ideas for every meal from breakfast to dinner. I use this several times a week. And, the ideas in here have spawned many original creations.
2. Vegan Lunchbox

I love the Vegan Lunchbox blog (you can order the book from there as well), and found this book a fantastic resource for the kids' school lunches and ours as well.
3. Vegan Cupcakes Take Over the World

This book has saved birthdays and family events (with non-vegans) because the recipes are so tasty and pleasing for all (who doesn't enjoy fat and sugar?). I used the recipes in here to make these cupcakes for my son's 4th birthday party (he wanted replicas of the race cars in the opening sequence of Disney's movie "Cars."

Saturday, September 8, 2007

Deli-Cinq Seitan


Tonight was an experiment in seitan. Most weekends I try to make a batch of seitan to use during the week. I like this recipe, but made a few alterations this time. I cut the "dough" into pieces to mimic chicken breasts, tripled the broth, and cooked it on low in a crock pot. This made a very tender, and freakishly meat-like seitan.

Then, I marinated the seitan pieces for a few hours in the following:
- 1/3 can of Five Alive frozen concentrate, thawed
- 1 tbsp balsamic vinegar
- 2 tbsp olive oil
- 1 tsp. dried basil

I grilled the seitan about 8 mins per side on med-high on the BBQ, and served with mashed potatoes, broccoli, and carrots.
TIP: you can steam the veggies over the boiling potatoes--save yourself washing another pot!

VERDICT: The kids loved it, and gobbled it all down.