Med. Breakfast: Hummus, Tabouli, Pita Chips

An unusual breakfast, sure. It is still delicious, any time of day. Pita Chips served with hummus and tabouli for dipping. Hummus is Sabra Brand with Pine Nuts. I like Sabra in any place I cannot find Holy Land.

I ate my breakfast with a mini-V8 (low sodium) and water.

Chik'n Style Seitan with Pasta

I thought about the seitan strips from yesterday all day and how I could improve or experiment with the flavors and seasonings. So I did.

Recipe:

dry ingredients
1c vital wheat gluten
3T nutritional yeast flakes
about .5-1t Old Bay Seasoning
a dash of Montreal steak seasoning

wet ingredients
.13c soy sauce/shoyu
.5c veg stock
.25c water
1T olive oil

Again, heat up oven to 375 degrees F. Mix dry ingredients and wet separately, then combine. Mix well until ball forms, then knead. I rolled into a cylindrical log, and sliced up as thin as I could. Lay onto lightly oiled cookie sheet and bake for 5-8 mins on one side, flip and then other side. I was getting impatient, so I wound up pan frying after baking to crisp up some of the pieces.

I served on penne pasta with organic strained tomatoes as my sauce, seasoned with salt and pepper.

Seitan Strips with 3 Sauces

I really wanted to make some sort of seitan since I had most of the ingredients. I was out of chickpeas, so no chickpea cutlets and in fact did not have any premade beans and didn't feel like making a batch of dry beans. I also did not want to wait over an hour for a giant seitan loaf/log.

What to do?

VegWeb to the rescue! I found THIS Recipe after a quick search for "easy seitan".

I modified it ever so slightly by grating in some garlic and adding a teaspoon of lemon juice. I sliced the glutenous log into strips and baked as directed, but a tad longer to get more crispy. Served with 3 sauces: "zesty" steak sauce (aka generic Heinz 57); generic A1; Ken Davis BBQ Sauce; and a soy sauce I made with grated garlic and some hot sauce stirred together.

Verdict: WOW. Easy, chewy, and pretty healthy. I've often fried up and eaten plain chik'n or steak-style strips. This is a fantastic alternative and I know what all the ingredients are. The add-ins could be endless for experimentation: add some tofu? some hot sauces, ginger, lime juice? Savory Italian style? BBQ for the grill?

Plus, given that I completely botched some brownies earlier today, this experiment turned out fantastic. I also made focaccia bread sometime between yesterday and today which turned out great, a little too dense, but still delicious. Just in case anyone thought I had given up on baking.

What's in the Pantry: Saturday Night Edition

There's nothing to eat! I hear and think that a lot. In truth, I have a lot of staples in my pantry and fridge/freezer and when pasta just won't cut it, the tried and true become the stars.

This Saturday's dish? I am calling it "Broc-Caul-Lentil Curry" - pretty much what it sounds like. I started with about half an onion diced (small-medium dice), 4 cloves fresh garlic minced, 4-5 cloves roasted garlic minced, 1/2 cup (dry) brown lentils cooked separately until tender, 1 (10oz?) bag of frozen broccoli and cauliflower, 10-12 pieces frozen pineapple, 1 can coconut milk, 1/2 can red curry paste, and some fresh ginger as well as some ground ginger.

Served over brown rice and wild rice. (I cooked wild rice while making this dish and already had brown rice ready to eat.)

So as stated above, I cooked some lentils separately with a veggie bouillon cube for flavor.

I diced and minced the onion and garlic, respectively. In a large saute pan, saute onion until tender, add a sprinkle of curry powder and some salt along with the roasted and fresh garlic. At this point I also shredded up some ginger and added that as well as some ground ginger. Stir lentils, perhaps add some more liquid to the lentils.

Next, I added to the large saute pan the bag of frozen broccoli and cauliflower. I added a little veggie broth that I had in the fridge to help steam the veggies. I added some frozen pineapple after a few minutes. I then added the can of coconut milk. The red curry paste I buy comes in cans the size of tuna fish cans, and it is REALLY spicy, so I added about 1/3-1/2 of the can of curry paste.

I dumped in the lentils, and stirred everything. Let cook until the pineapple and frozen veggies are heated through. Serve over rice of some kind. Orzo or cous cous would work too, or on it's own.

On's Thai Kitchen: Tofu Pad Thai and Mock Duck with Green Beans

On's is a new-ish Thai restaurant here in Saint Paul. It is a delicious addition to the Midway. The photos are blurry (sorry) because I took them quickly with my phone. Perhaps next time I will take more time and get a decent photo. Above is a dish that originally was supposed to be with pea pods, but they were out and subbed green beans instead. I had it with mock duck, and it was delicious.

Below, a blurry Tofu Pad Thai. Very delicious. We also had a fried tofu appetizer which was pretty good, the sauce is amazing. Mr. Coconut spoke with the owner, On, and she verified that everything is made from scratch so a large variety of the dishes are vegan-friendly by request. I am excited to continue going here and enjoying more delicious Thai meals.

Smoky Beans and Rice with Tortilla Chips

This has been a recent favorite of mine. Again, follows the theme of cheap, easy, and fairly simple.

Again, no real "recipe" here with accurate measurements. Once I make this a few more times, I'll get a solid measured recipe with it. I still have not worked out the spice to lime juice to smoky flavor ratio.

I used black beans in the above photo, but I've also used a mixture of black and pinto beans and mixed light and dark kidney beans. I always use brown rice, though surely white rice would work, just not as nutritious.

I use about half a large onion, diced; several cloves of garlic (3-4), minced; 2 cans of beans (the 15 oz style, or one of the larger cans or a bunch of cooked beans that I make from dry beans). Usually I like a fairly even ratio of beans to rice, about 2-3 cups of each, though I prefer a little more beans than rice.

I start by sauteing the onion in a little oil and adding the garlic. I shake on some cumin and salt, mixing well. Then I add the cooked beans, stirring well. I pour in some veggie broth and then shake a little of liquid smoke into the pot. Seriously, a little goes a LONG way.

I add a generous amount of rice, 2-3 cups, stir. I add more veggie broth, and simmer until the broth really gets absorbed into the beans and rice. (This will happen even more after it cools down, so it's okay if it seems like there is too much liquid when you turn off the heat.)

At this point, I have added lime juice, cilantro, hot sauce, or nothing. I have not perfected this yet, but I've gotten some tasty combination and ratios of all three add-ins. I've also added frozen corn. This goes great with salsa and chips, or just as a hearty lunch.

Penne Pasta with Kicked Up 'Meat' Sauce

I've been eating a lot of pasta lately: it's cheap and filling and easy to make. However, I can easily get in a rut with pasta. I love Newman's Own pasta sauce, but just red sauce and pasta can get old.

I thought for a bit how to kick up the red sauce I had in the house. After a moment or two, I came up with a plan and began. (No real measurements, but the next time I do this I'll get more specific.)

Ingredients:
1 jar Newman's Own Cabernet Marinara (or any red sauce you like)
3-4 cloves garlic, minced
1/2 med-large onion, small dice
.75c TVP (crumbles, dry)
1 can vegetable broth
fennel seeds (1T I think?)
salt
1/2 package fresh spinach


I started by sauteeing the onion and then the garlic. I added fennel seeds to the mix, to saute and toast them a little. I added some salt, then poured a little of the veggie broth in and let everything simmer for a minute or so. I added the jar of sauce, stirring everything together. I kept adding veggie broth to thin out the sauce and prevent the pre-seasoned red sauce from super-concentrating in flavor.

I added TVP, stirring and allowing it to hydrate in the sauce to soak up the flavors. I then added the spinach and turned off the heat, stirring until the spinach had adequately cooked in the sauce.

Pour over pasta of choice and enjoy!

Broccoli & Cauliflower with Baked Tofu in Curry Sauce

This was dinner earlier tonight.

Ingredients (roughly):
119g onion, small-fine dice
156g tofu (this was one 12oz package, weighed after baking)
1.5T curry powder
.75c frozen peas
1 package (16oz) of frozen broccoli and cauliflower
(comes to about 225g of broccoli, 225g cauliflower)
.13c ginger, minced
14g garlic, sliced thinly
1can (14oz) coconut milk
1/4can veggie broth
1T olive oil

Serve with:
Brown Rice or plain or noodles

1. I started this whole endeavor by cubing the tofu and setting onto a foiled and oiled pan. I used my toaster oven. Set at 350 degrees F, bake for 20 mins. Flip, then bake another 20 mins. I flipped one last time and baked another 20 mins, and it came to the perfect consistency (in my opinion)

2. Near the end of the second 20 minute baking of the tofu, I started dicing my onion and slicing my garlic. [This is where the ginger should be minced, but I forgot all about it until much later on.] I heated up a pan on the stove and poured about one tablespoon of olive oil. Check the tofu and flip and bake again as needed.

3. Put the onion in the pan, saute for a bit until onion is soft. Add garlic. [again, this is ideally where the ginger would be added, but I added it later because I forgot about it for a while.]

4. Add baked tofu cubes, saute in pan. Add curry powder, mix everything together well, then add some veggie broth to help the curry really get into the ingredients.

5. Add broccoli and cauliflower, adding veggie broth as needed to help cook the frozen vegetables.

6. Add coconut milk, stirring everything together. Add frozen peas.

7. Simmer until everything is cooked to your liking. Serve over brown rice.

Birthday 2010: Recap

My birthday was months ago, but here is a short recap on some of my fooding adventures on my holiday. First up, as pictured above, a piece of Chocolate Cake from My Local Co-Op, Mississippi Market. I really like picking up a couple pieces of this cake, that they always have available. It's delicious and simple and awesome with a glass of soymilk or almond milk.

Next up, Punch Pizza. It's my new favorite local pizza joint. Cheap, delicious food that is easily vegan and brings quality ingredients to the forefront. Plus, AMAZING freebies throughout the year via social networks. One of the smartest restaurants I've ever seen utilize Facebook, Twitter and a blog. First, the Punch Salad:


Mixed greens, pine nuts, balsamic vinegar. I believe the actual Punch Salad comes with prosciutto and cheese but vegan without those two. Focaccia comes with the salad and is also vegan.

Next, one of the "basic" pizzas, a margherita (crust, sauce, basil) with the dipping sauces of olive oil and balsamic vinegar for the crusts:



Truly awesome pizza with a truly smart company. These folks should be the business model for all restaurants.

Twenty Eleven: The Year of Baking

As the delicious looking (and tasting) Garlic Pull-Apart Roll can show, I finally crossed into baking. Awesomeness. I really started at the end of 2010, but it helped to kick start 2011 into a baking frenzy.

I started with white bread:



(I used THIS RECIPE to start off everything.)

I moved into the rolls, and eventually to a focaccia-white bread mix and finally into wheat bread. Super easy, super delicious.

My goal, hopefully by the end of February is to make cinnamon rolls.

Oh, and? I started making the infamous chickpea cutlets at least once a week since the end of December 2010. Delicious lunches -- I've enjoyed them the most served cold with an A-1 sauce or yellow/Dijon mustard.

Obviously this is the first post in several months. Part of my New Year's Resolution is to post more often. I have been cooking a lot more and hope to showcase more of my risks in cooking as well as a lot of my "typical" meals.

Fried Pickle Slices

No Picture, though I will DEFINITELY be making these again, very, very soon!

I started with Claussen Dill Halves, my pickle of choice. I sliced the halves up into 1/4 inch slices. I used a tempura batter mix and dipped the slices in that, then rolled in panko bread crumbs. I did a few plain, then added seasoned salt to the panko so the rest were flavored.

I used a pan with vegetable oil to pan-fry the slices, a few at a time. I fried until golden brown and flipped so the other side of the slice would match.

I drained on a paper towel on my plate, and dipped in Frank's Red Hot.

DELICIOUS. Crispy, salty, tangy. I would probably cut my slices thicker next time, 1/2 inch or more. My tempura batter could also have been a little thicker.

Product Review: Tofurky Pepperoni Pizza

Last night, I tried one of three frozen vegan pizzas offered by Tofurky, powered by Daiya. The pepperoni is in the Totino's Party Pizza style that I remember growing up: diced up pieces of pepperoni. The crust is thin and crisps easily. The cheese: not nearly enough -- we added some of our own Daiya cheddar to the pizza.

The other two varieties offered are Cheese and Sausage. I am really interested in getting a cheese and adding my own "meat" toppings, such as the regular pepperoni slices from Yves or some Gimme Lean sausage.

It's expensive (I believe $8.99 USD at my local Whole Foods) for a frozen pizza, BUT given that a mock duck/rinotta (or soy cheese - Follow Your Heart brand) medium pizza costs $16-17 USD to get delivered, it's comparable and still really tasty. I mean, we're coming along when I can go buy a frozen vegan pizza at a store not 50+ miles or mail ordered to me.

Product Review: Ian's Mac and NO Cheese (GF)

So I'll start my renewed commitment to the food blog with a product review. Ian's Mac and NO Cheese which is also gluten free. It uses nutritional yeast for the cheesy base, so it is a lot different than Amy's Mac and Cheese with Daiya. I like it, though.

I use a microwave to make this stuff, and the directions are: poke holes in plastic, then micro for 2min on high, then remove overwrap, stir, micro one more min, and let stand. After the first 2 minutes, during the first stir, this stuff is REALLY questionable: it's runny, the pasta is not done, and does not resemble any mac and cheese I know. Do not give up! After the next minute in the micro, the sauce thickens and the pasta becomes more al dente.

This stuff alone is not bad, but I have been really enjoying it with mixed vegetables and sliced veggie dogs along with some ketchup and hot sauce. Definitely not for everyone, but worth a try.

Hello, World! I'm Not Dead.

Five months. FIVE months since the last post?!?! I have to stop this nonsense. There are perfectly good reasons for this.

1. My camera broke, so I got a new one. I don't really like the new one.

2. I need to renew my Flickr account. (Plan to do in the next couple of weeks.)

3. Need to cook even more! I've been eating plenty, just not very *blog-worthy* stuff.

Never fear, I do not plan on abandoning this project/documentation. I like to see how I've evolved both as a cook and as a photographer. Plus, it helps to keep me creative if I know I have an "audience" to present to -- no matter how big or small. There will be updates -- hopefully LOTS -- very soon.

Spicy Tofu Triangles

Mr. Coconut cooked these up a while back.

He marinated drained and pressed tofu in Frank's Red Hot and Old Bay Seasoning, then pan-fried until crispy. Very easy and delicious.

Roasted Beets with Beet Greens

Simple, nutritious, and delicious!

I roasted the beets by wrapping them in foil and baking until soft. Wash beets gently so you don't break the skin -- this keeps nutrients inside and the juices which stain everything sealed inside. Slice up after they are roasted/cooked.

I chopped up the greens and sauteed with onions and garlic and served immediately. I added a splash of white vinegar to the greens as well as salt.

Soft Tacos

Here's my attempt to make tacos photogenic. Atop a lightly toasted flour tortilla: taco-seasoned TVP, refried black beans with garlic, fresh sweet corn with lime juice and cilantro, rotel tomatoes with habaneros, chopped cilantro, Tofutti sour cream. I added fresh spinach and taco sauce before folding up as a taco and eating.

I know I said that the next taco night I'd make my own tortillas. I still plan on making my own, I just need to get a cast iron pan first. I know I can do it without one, but I'd like to get one anyway and this seems like the perfect excuse.

Loaded Potato Skins

Wow. These were a lot of fun to make and even more fun to eat.

I took about 6-7 russets and baked them in the oven until soft, about an hour. I let them cool down until I could easily handle them, and sliced each on in half. I scooped out the insides and set aside in a bowl. I wound up adding Tofutti sour cream, daiya cheddar and daiya mozzarella to the insides along with some butter and homemade bac-os, stirred it all up and scooped it back inside the potatoes. I baked a while longer, added a mix of cheddar and mozz daiya to the tops of the potatoes along with the rest of the bac-os and broiled until the cheese melted. I sprinkled green onions on the tops and devoured.

Here's a close-up of the potatoes:

Amy's Rice Mac and Cheeze

I already reviewed this in my previous post. Here's photo proof of the deliciousness. It's truly creamy, unlike any vegan mac and cheese I've had before.

Yum yum yum. Overpriced? absolutely. Worth it for the delicious convenience.

Homemade Bacon Bits

For the potato skins I made, I figured that they needed bacon bits. I've heard that Bac-Os(TM) are vegan (obviously check the ingredients as they can change and vary region to region), however I didn't really want to buy some. Instead, I decided to try my hand at making my own.

I bought some TVP, which I've used before in many dishes. I purchased it recently so I can give Taco Night another go.

I've made homemade tofu bacon before, so I just used those ingredients and applied them here.

I rehydrated 1/4c of TVP granules in about 1/4c of boiling water. Then I heated a pan up and poured about 1tsp of vegetable oil in it. I let the pan get very hot, then added the hydrated TVP.

Separately, I mixed together about 1/8c of soy sauce (use Kikkoman or better, no La Choy please!) with 1tsp of liquid smoke and a couple drops of Bragg's Liquid Aminos.

As the TVP fried up, I added the sauce mixture and continued to fry it until it crisped up a bit. Presto! Now you have some "bacon" bits to add to baked potatoes, salads, or any other dish you can come up with.