Posts Tagged Vegan
Vegan Banana Bran Muffins
I‘ve been in the process of cleaning out my cupboards and freezer in preparation for our big move in January so I had some ingredients I had to base a recipe around or throw them out (ei. frozen ripe bananas and wheat bran). It’s been a long time since I’ve made muffins, and they are one of the only baked goods I have not yet imposed my vegan experiments on. These muffins are full of bananas, and walnuts, I found the original recipe somewhere online (can’t remember) but have changed it quite a bit to make it Vegan and use what I had on hand.
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There is a lot of history behind the Tourtiére being that it was originally made around 1611 with the now extinct Passenger Pigeon (tourte in french).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.
Homemade Vegan Burgers that won’t let you down!
TVP Burger with CSA Field greens, and tomatoes from a friends garden.
I’ve said it before but I think I’ve finally gotten my veggie burger recipe perfected. This burger is easy to make without any real advance preparation. It can be grilled on the BBQ or fried in a pan. This burger actually reminds me of my favorite store bought veggie burgers only these ones cost about $1.00 to make 8 compared to $4.00 for 4. The blend of TVP, quick oats, and vital wheat gluten give this burger a little chew, with a nice crispiness on the outside. Finally the mild seasoning is just enough to give you the real burger taste. I have underlined the most important ingredients the rest can be played with to your liking.
BLT from scratch final update before the finale.
Posted by admin in Other Stuff on August 14th, 2009
Green beefsteak tomatoes
Its getting closer to the BLT from scratch original deadline (August 28th) and even though they have extended the deadline to September 15th, I am still aiming for the original date. If I put in my head I have more time then I’ll just procrastinate and be rushing around at the last minute. The reason they have extended the date is because many people have complained that their tomatoes are still green (I suffer the same dilemma). My green tomatoes are getting bigger and we have 4 days of sunshine and 90 degree temperatures, hopefully that will be enough to jump start my tomatoes. Now as for my Romaine lettuce, I can’t say the same.
Tofu from scratch
Homemade tofu BBQ'd with mexican rub and a mix of maple syrup and honey bbq sauce
Making your own tofu is not only pretty easy but its cost comparison to store bought tofu is unbeatable. Another great reason to make your own is fresh tofu has a better texture and flavor then the store bought that has been packed in water and preservatives. I have been making my own tofu for about a year now and only buy commercial brands when I don’t have the time or energy to make my own. One of the hardest parts of making your own tofu is finding good soybeans and coagulants. I have included links to places where you can find these if there not available in your local supermarket. This batch of Tofu is being made for the BLT from scratch challenge, after pressing the blocks I will be marinating them whole and smoking them with hickory wood chips, then slicing and frying like bacon.
Mexican Style BBQ’d Tempeh with Pico de Gallo
Posted by admin in Food, Main Course, Tempeh on August 10th, 2009
BBQ Mexican style tempeh with Pico de Gallo
Tempeh I think is the only vegetarian protein source I haven’t found the right recipe for. It always feels like I’m eating overly dry tightly packed beans. In continuance with my recent project of cleaning out the freezer I found 4 packages of Tempeh that needed to be used, and had company coming for dinner so here is what I made. The original concept came from Vegan Dad. I made some minor and major changes to suit what I had on hand, and what I could buy in the store. Enjoy the recipe.
Cmac’s Vegan Banana Pecan cookies
Photography courtesy of Scott Shingler Photography
Its that time of year, clean out the freezer to make space for this summers yummy concoctions. In the midst of freezer inventory I discovered I have a years supply of frozen ripe bananas. I have always fallen to the fail safe banana bread to use up my stockpile, but this year I decided to be creative and spice things up a bit. The only problem with this recipe is you’ll want to make more, and more, and more. If you’d like to make this recipe non-Vegan just substitute the flax meal and water for 1 egg, and margarine for butter. But I promise you once you’ve tried this recipe you won’t want to change it. I have entered this recipe in the Blogger Secret Ingredient Carnival hosted by The Sophisticated Gourmet a great blog worth checking out.
Cmac’s Tofu Bacon
Posted by admin in Food, Main Course, Tofu on June 17th, 2009
Lets Eat
Bacon from tofu, is it real? Can you actually turn a spongy block of pressed soy bean curd into the yummy crispy and greasy thing we all know as bacon. Now you can, this technique is quick, cheap, and easy. With the combination of a couple of other ideas and some time spent in the spice rack I don’t think I can improve this recipe anymore. Goes great on a BLT or can be crushed as a topping for salad. Maybe you can try it with a tofu scramble or even eggs (if your not vegan).
Real New Orleans Beans and spiced Basmati Rice
This is my vegan rendition of an old New Orleans classic, I was told these beans and rice were the real thing by four representatives of an old Creole community in New Orleans. Try for yourself.
Quinoa tofu pilaf
Posted by admin in Food, Main Course, Pasta & Grains, Tofu on March 10th, 2009
This is a dish that will definitely please your taste buds, this is the first dish I’ve made that has made me want to eat more quinoa. It is similar to a paella without the meat, and rice. The quinoa has a blended texture of rice and fine grains. Enjoy.
Broiled Lemon Tofu with Dill Yogurt and Asparagus
Hickory Maple Smoked Tofu
Sourdough loaf attempt #1
