Archive for category Main Course
Cmac’s Vegan Ceviche
You may have already noticed the developing pattern of my recent recipes, and if you haven’t I’m sure you soon will. I have been struck with citrus fever; every where I go I see trees full of oranges, lemons, limes, grapefruit, and more. Unlike my past homesteads where all I saw this time of year was the white snow, and evergreens. There are two inspirations I am following at this moment; the easy affordable supply of fresh citrus and the wide variety of true Spanish ingredients available to me. So for the next while I will be cooking my way through the San Francisco Bay Area, taking common specialities of the area and making them my own. To start I made a vegan Ceviche, I cannot say I’ve ever tried a true Ceviche but only heard about it through friends. So lets get down to the recipe, and please do share your suggestions or complaints if you try your hand at it.
Panko Crusted Tofu with a side of Citrus infused Garbanzo Salad
I had tofu, plenty of fresh local citrus, and very little herbs or spices on hand. I am still in my temporary housing where the only handy dandy kitchen utensil I can put my hands on is my brand new Henckel Classic 8″ chef’s knife that I had to buy so I could cut anything. It has been hard and almost depressing to be stuck in a kitchen the size of my old master bathroom with one of each utensil including a roast fork? I am seriously wondering if the planners behind these furnished units actually cook themselves. Anyway enough complaining (for now). I will be back with my very own kitchen artillery and plenty of space for creativity soon enough. Now lets get back to the recipe, this dish uses mostly basic flavours and very few complicated ingredients, really showcasing that fresh citrus flavour. As with all my recipes this is one you can really play around with adding or removing, or just replacing parts. Enjoy.
Spanish meatballs in a blanket with almond sauce
Posted by admin in Appetizers, Food, TVP on December 18th, 2009
I saved the easiest hor douvres for last. This is my vegan tvp burger mix shaped into meatballs and fried, then wrapped with pillsbury crescent dough. The almond dip is what sets this recipe apart. Finally this recipe is looking for a name. So post a comment at the end of this suggesting your name idea and you might win 3 platters, and 2 coupons for pillsbury crescent rolls.
Enjoy.
Cmac’s Vegan Tourtiére
Posted by admin in Food, Main Course, TVP on November 6th, 2009
It all started with a plan to make a vegan shepherds pie, and ended with a vegan tourtiére. I haven’t made tourtiére’s since I was a hardcore carnivore the traditional meat pie is as it sounds, ground pork, ground veal, ground beef, and a little bit of veggie. Tourtiére is a traditional french Canadian dish especially served around Christmas.
There is a lot of history behind the Tourtiére being that it was originally made around 1611 with the now extinct Passenger Pigeon (tourte in french). Now there are many varieties depending on the family, region, and supply of ingredients, and some of the french coastal families even make it using fish rather then ground meat.
Anyways enough history the point is I wanted to make a Tortiére and wanted to make it vegan, happily I was successful and it turned out to be the best Vegan meat pie I’ve every made.
Now onto the Recipe.
Cmac’s Simple Pan Seared Lemon Tofu
Posted by admin in Food, Main Course, Tofu on October 28th, 2009
With the slow process of going Vegan I’ve been playing around with delicious ways to use tofu, the problem I’ve been finding is most of my tofu recipes take a lot of time and prep. So here is my first installment of quick and simple Vegan dishes, for the last minute chef. With just 5-10 minutes, a block of prepared tofu, and a few common vegetarian pantry ingredients you can have yourself this zesty crispy tofu that almost resembles battered fish.
Cmac’s Gourmet Mac & Cheese almost from scratch
Posted by admin in Dairy, Food, Pasta & Grains on October 14th, 2009
I decided to taste test my home made Gouda at day 20 instead of waiting till day 25 and it was amazing. The Gouda was a bit more curdy like cheddar (I think from not pressing it enough) and slightly saltier than normal Gouda, but it still knocked my socks off. As I said in the past I started making the Gouda for a trial run of the upcoming Mac & Cheese from scratch challenge some time next year, so I made Mac & Cheese almost from scratch with the cheese. This is a culmination of a few other recipes I found with some of my own special additions. My wife gave it two thumbs up, and you could call her quite a Mac & Cheese Connoisseur so I would definitely call this a passable recipe. As with most of my recipes the ingredients are just a guideline you can substitute and play around as you like, after all this is the Test Kitchen. If you made any successful changes to the recipe or just want to share your experience comments are welcomed and appreciated. Now on to the Recipe..
Walnut Sweet Pepper Quinoa with Pomegranate molasses.
Posted by admin in Food, Main Course, Pasta & Grains on October 12th, 2009
Had some issues with layout of the pomegranate molasses but the taste made it worth sharing.
I recently received a case of Pom Wonderful Pomegranate juice to give a try so I decided to come up with some recipes that would suit it. This is my second attempt the first I would call a failure but still edible (won’t be posting it), but this one was a success aside from me not thickening up the molasses enough in a crunch for time. This recipe has a nutty but sweet taste, between the toasted walnuts and quinoa, then the addition of sweet peppers, and topped with a pomegranate molasses to bring it all together. Now onto the recipe.
Vegan Sweet Pepper Risotto Cake
Posted by admin in Food, Main Course, Pasta & Grains on September 28th, 2009
Many times in the past I have made Risotto cakes, but only using a recipe from the Rebar cookbook for corn risotto cakes. I finally decided it was time to come up with my own style of cake and of course to veganize it, and that I did. This will also be the first recipe where I use nutritional yeast flakes as a strong overcast in the recipe. The result: Aromatic, crispy outside, and mouthwatering interior.
Vegan Polish Dill Pickle Soup
Posted by admin in Food, Main Course on September 17th, 2009
Definitely not the best picture.
With the leaves changing color and the need for socks and a sweater getting more real I felt the need to make a hearty soup for dinner. Nothing warms up a cool day like a steaming bowl of soup with some fresh baked sour dough bread, so it was time to look at some old favorites and veganize one. The first time I had dill pickle soup was at a neighbors back in Canada, it was a cream soup served with a dollop of sour cream swirled into it and a side of smoked cheese, and pickled herring. So I definitely had a challenge on my hands to make this soup Vegan. The result, pretty good, would be better less salty. I have modified this recipe with what I think will reduce the saltiness and refine it a bit more.
At last the BLT from Scratch
Posted by admin in Dips, Spreads, Condiments, Food, Other Stuff, Tofu on September 10th, 2009
Ive been working on this BLT since July 10th 2009 when I first stumbled upon Micheal Ruhlman’s Challenge. Technically I’ve been working on it since I started my tomato seedlings back in may. Throughout the process I have been burdened by failed sourdough starters, unsuccessful bread experiments, and a horrible growing season. Finally with the extended deadline approaching I had a perfect lively sourdough starter, red tomatoes (2 to be exact), and some lettuce to make my BLT. I decided to challenge the challenge by making a completely Vegan BLT, you might want to call it a TBLT because the main ingredient is my Tofu Bacon. And in order to hopefully woo the judges into comparing a vegan BLT with one containing real bacon (which is something I have, and most vegetarians I know have missed since going vegetarian) I decided to use a wild yeast starter for the bread. Last but not least I decided to take it up one more notch and experimented with a Pita recipe I found, by turning it into a sourdough Pita and grilling it on the BBQ.
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