Saturday, January 31, 2009

Are you ready for some Football?

Make the seitan today...make the sandwiches for the big game tomorrow!

Steeler "Cheezesteak" Sammies
For the Seitan
2 cups vital wheat gluten flour
2 cups whole wheat pastry flour (or whole wheat flour)
1/2 cup nutritional yeast flakes
1 tbsp ground black pepper
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp paprika
1 tbsp cayenne pepper
1 1/2 cups water
2/3 cup olive oil
2/3 cup tamari or soy sauce
1/3 cup ketchup

Preheat oven to 350. Mix all dry ingredients in a large bowl. In a separate bowl, mix together the wet ingredients. Ad wet to dry and incorporate well. Use your hands and knead together the dough. Let sit for about 10 minutes. Divide dough into 2 equal pieces. Maneuver the wet mushy mass into a log shape in the center of a large piece of aluminum foil. Roll it tightly into a log, about 2" in diameter, twisting the ends nice and tight. Repeat with the other piece. Place both logs in the oven, directly on the racks and bake for 90 minutes. Slice into thin pieces, about the size of a stick of gum.

For the Cheezy Sauce
(makes about 2 1/2 cups)
2 cups soy creamer (any kind of faux milk will work, just won't be as thick, just don't use vanilla!)1/2 cup nutritional yeast
1/2 cup raw cashews
1 tbsp tahini
2 tbsp white miso
2 tbsp cornstarch
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp ground mustard

Place all ingredients in a blender or food processor and blend until smooth. Place in a saucepan and on LOW heat, heat until it thickens, constantly stirring so it doesn't get clumpy or scorch.

For the Sandwiches
2 large white onions, sliced or diced (whichever you prefer)
2 red or green or yellow bell peppers, sliced into thin strips or diced (whichever you prefer)
Salt and pepper to taste
Oil for frying
French Rolls

In a large frying pan, preheat about 3 tbsp of oil, you may need to add more later as you cook more, start by sauteeing some of the onions, some of the peppers and some of the ratios you like for your sammies. Pile it high on the french rolls and drizzle with cheezy sauce!

GO STEELERS! (they are playing, right?)

Friday, January 30, 2009

My new FAVORITE condiment!

Spicy Sushi Sauce! I swear this is Japan's answer to McDonald's special sauce. From this day forward I will eat it on everything.

Here's a shot of it topping some home made Inari (yep, I said home made Inari...)

Home Made Inari (recipe found HERE)  topped with Spicy Sushi Sauce
Oh, did I mention that it couldn't be simpler to make!

Spicy Sushi Sauce
1/2 cup vegan mayo
2 tbsp Sri Racha
1/4 tsp toasted sesame oil

Whisk together until smooth and then coat everything you can think of with it!

Friday, January 23, 2009

BLT and Avocado Burger!

Let me start off by saying, there is an INSANE amount of imitation bacon bits in this recipe! BUT, don't fret, just make your own! Seriously, though, what's a BLT without a ton of bacon?

Ingredients (makes 4 HUGE burgers)
1 cup vital wheat gluten flour
1 cup all purpose flour
1 cup imitation bacon bits
1 tbsp garlic powder
1 tbsp onion powder
1/2 tsp ground black pepper
1 cup diced tomatoes
1/4 cup vegetable oil
2 tbsp steak sauce
2 tbsp ketchup
2 medium ripe avocados
at least 4 leaves of lettuce (I like green leaf)

Mix together flours, bacon bits, garlic powder, onion powder and pepper. In a separate bowl, mix together tomatoes, oil, steak sauce and ketchup. Add wet to dry and knead together until uniformly mixed. Let sit 20 minutes.

Preheat oven to 350 degrees and prep a baking sheet by lining with parchment or a silicone baking sheet.

Divide mixture into 8 equal pieces, and flatten each piece. Place 1/2 of one avocado, mushed, into the center of 4 of the flattened pieces.

Sandwich with the remaining four pieces and seal the edges.

Bake, covered in foil, for 20 minutes, flip and bake an additional 15 minutes. Serve on a toasty bun with a schmear of vegan mayo and, of course, a nice leaf of crispy lettuce!

Thursday, January 22, 2009

I finally did it!

I added almost all of the necessities to the new site!

From this point forward, the will take you to my new website!

This blog, will , of course, remain a very important part of the site! The url for this blog is now

Hop on over and check out the new digs. I'd appreciate any feedback and/or suggestions on what you'd like to see in a website!

Friday, January 9, 2009

A New Year Deserves a New Look...and a New RECIPE!

So I am working on a new page design, and I may be launching a new site, so stay tuned...until then, here's a new burger recipe for you!

Tofu'n'Roots Burger

Serving Suggestion
This burger has a mellow, slightly sweet flavor. I like to compliment this with a schmear of spicy chipotle dipping sauce on a toasted bun with a thick slice of red onion. I like a green side to go with. Streamed kale, broccoli or asparagus would work beautifully here.

Ingredients (makes 8-10 patties)
2 tbsp margarine
1 bulb (5-6oz) fennel, roughly chopped
1 medium (6-7oz) onion, roughly chopped
12 oz peeled and cubed sweet potatoes
2 cloves garlic, chopped
a pinch of salt
2 cups water
1 cup TVP granules
1 tsp cumin
18 oz extra firm tofu, pressed and drained)
1/2 cup vital wheat gluten flour
1 cup all purpose flour
oil for frying (optional)

Preheat oven to 350 degrees. Prep a cookie sheet by lining with parchment or silicone baking mat, or spraying with nonstick spray. In a frying pan or skillet, melt margarine over medium high heat. Add in fennel, onion, sweet potatoes and garlic. Sprinkle with a pinch of salt. Sauté until just beginning to brown, about 5 minutes. Add in 2 cups water, deglaze and bring to a boil. Reduce to a simmer, cover, simmer for 15 minutes. Stir in TVP granules and cumin. Remove from heat, cover, and let stand 10 minutes. Transfer to a large mixing bowl and crumble in tofu, and flours. Knead with your hands until very well incorporated. Let sit at least 20 minutes. Form into patties and bake uncovered at 350 for 30 minutes, or bake 20 minutes, and finish off with a pan fry for about 3 minutes per side.

Tuesday, January 6, 2009

Here she is!

The FINAL cover! Special Thanks to Celine and Isa for their awesome photo skills!

So....just waiting for some final edits and the index to be completed, then I will sign off on the final proof and POOF! It will be available for the world to enjoy.

Don't worry, I will post a few more teasers before the book comes out to whet your appetites!

2012 Copyright/Permissions/Disclaimers

All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, and remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni