Wednesday, May 30, 2007
Monday, May 28, 2007
Large macaroni noodles in a creamy "cheese" sauce with broccoli and a "buttered" breadcrumb topping. It was delicious!
The noodles said "large macaroni" on the box. For you Canadians, I don't think I've ever seen them in Canada. They are smaller and thinner than rigatoni. I love different pasta shapes and textures. I think I will always use this for mac and "cheese" instead of regular sized macaroni.
French toast sticks (made with leftover french bread) sprinkled with raw sugar and drizzled heavily with maple syrup. They were fucking delicious! It's memorial day today so should I be calling these "freedom" toast sticks? Ha!
I highly recommend this recipe. No egg replacer necessary. Easy to whip up with no fancy ingredients. Recipe from VegWeb.
Sunday, May 27, 2007
Apricot Glazed Seitan and (Korean) Scallion Pancakes.
The seitan is a tester recipe for Joy Tienzo's upcoming vegan cookbook published by Tofu Hound Press. It was delicious and I'd totally make it again.
This is the first time I've made Korean style scallion pancakes. I'm used to making and eating the Chinese kind which is far more labour-intensive since you have to roll out the dough, etc. I think I prefer the Chinese kind actually.
Saturday, May 26, 2007
Wednesday, May 23, 2007
Tuesday, May 22, 2007
I used to love canned spaghetti pre-vegan. I don't know why since it tastes crappy but I just always liked it. Never thought I'd be able to find a vegan one since all the canned pastas have dairy in it. A couple of months ago I was browsing the "international" aisle of the grocery store and picked up Heinz canned spaghetti from the UK to look at the label. Guess what? It's VEGAN! The Canadian and U.S. versions are not.
Anyway, here's my lunch for today. I put a spoonful of nutritional yeast in it along with some Earth Balance and black pepper. The bread is a french bread made in my bread machine with 1/2 bread flour and 1/2 whole wheat flour.
Monday, May 21, 2007
Perhaps my 5 readers are wondering what the fuck I've been eating for the past week. Well, we just moved to a new apartment so no cooking for the rest of the week. We're living off convenience foods like Soy Boy vegan ravioli, Amy's roasted vegetable pizza, fries and veggie burgers. perhaps I'll take a pic tomorrow anyway.
Here's Shadow... close up! And Annabel in the kitchen supervising.
Sunday, May 13, 2007
Pasta salad made with gemelli noodles (I think I am obsessed with gemelli noodles lately), mixed vegetables and chickpeas with a side of tomato bread garlic toast. Salad dressing made with vegenaise, dill relish, salt, pepper, parsley, mustard and a touch of ketchup.
Saturday, May 12, 2007
This is my favourite bread of all time. It's from The Bread Lover's Bread Machine Cookbook and is definitely worth the purchase if you have a bread machine. Many of the recipes in it are not vegan (uses milk and honey, etc.) but they are easy to substitute.
If you don't have a bread machine, you could always just make this the traditional way.
1 1/2 Pound Loaf
1 1/4 cups water
3 tbsp tomato paste
1/3 cup chopped sundried tomatoes packed in oil with their oil
2 3/4 cups bread flour
1/2 cup whole wheat flour
1 1/2 tbsp gluten
1 1/2 tsp salt
2 tsp fast acting yeast or 2 1/2 tsp bread machine yeast
2 Pound Loaf
1 1/2 cups water
1/4 cup tomato paste
1/2 cup choped sundried tomatoes packed in oil with their oil
3 2/3 cups bread flour
2/3 cup whole wheat flour
2 tbsp gluten
2 tsp salt
2 1/4 tsp fast acting yeast or 2 3/4 tsp bread machine yeast
Throw everything in, set on "basic" cycle, choose your loaf size, crust darkness (medium or dark) and press start.
A few changes I've made many times...
I don't usually have sundried tomatoes packed in oil (just dried) so I just chop up 1/2 cup of sundried tomatoes and then pour olive oil on top so that they are saturated.
Also I put in an entire can of tomato paste for that extra tomato flavour and throw in garlic powder, dried basil and dried oregano into the mix.
Wednesday, May 9, 2007
Tuesday, May 8, 2007
Monday, May 7, 2007
Unstuffed cabbage roll casserole topped with Tofutti Sour Supreme. I also decided to make the famous No-Knead Bread and slather it with Earth Balance.
I changed the bread recipe slightly (the recipe is in the comments section of the link). I used 1 1/2 cups water like suggested by others but I did not do the towel thing or use a covered pot. I also used whole wheat flour. I let it rise for the last 2 hours in a loaf pan covered with a towel. When baking for the first 15 minutes I put a foil tent on top and then removed for the remaining 15 minutes.
The crust was incredible and the taste was great but the crumb wasn't as dry as it should have been and it was a little dense because of the flour. Regardless, it's a great recipe and I'll make it again soon but this time with 1/2 bread flour and 1/2 whole wheat.