I've been a bad MoFo'er

So, on this last day of Mofo I plan to play catch up.  Starting with Finger Limes and a giveaway!  These limes just arrived at work last week and I was so excited to bring some home and play with them.  And play is about all I did.  Other than adding these to a cocktail, or squeezing a tad of the caviar like insides onto a sweet biscuit, or even using them in some kind of mock sushi, I can't really think of anything to do with them, and at $45 a pound, it would be pretty expensive to use them in any sort of large quantity.


(picture borrowed from HERE)

But don't get me wrong...these little fellas are quite tasty.  The fruit is quite small.  It's about 2 inches long and about the size of a dime around.  The insides really do look like caviar, but each of those little balls is full of delicious sweet and sour lime juice, and there are what seem to be thousands in each lime.

Maybe you all can help me think of something to use them in?  Leave a comment (only on the blog please, not on Facebook!) with an idea of how you might use these in a recipe or as a garnish.   (Keep it vegan please, as I don't want anyone posting ways to use these with seafood...I AM NOT INTERESTED!)

I will pick one random commenter to receive a copy of The Complete Guide to Vegan Food Substitutions, as soon as I get my hands on one to send!  Rumor has it that some have started shipping, although the official release date isn't until January.   I will pick a winner on Saturday Night (12-4-2010) at 10pm PST.  Yes, I will ship internationally! CONTEST OVER!!!



The Complete Guide to Vegan Food Substitutions: Veganize It! Foolproof Methods for Transforming Any Dish into a Delicious New Vegan Favorite

The obligatory "What I'm making for Thanksgiving dinner" post

I cannot believe that tomorrow is the day before Thanksgivng.  I have been working so much lately helping everyone else get ready for Thanksgiving, that I really haven't had any time at all to prepare for my own!

So, as I previously mentioned, I am working Thanksgiving morning, so I will need to do all of my cooking tomorrow night.  Knowing that tomorrow will be a horribly long and strenuous day at work, I am going to go simple, yet traditional.  There are only 4 vegans at dinner this year, so I don't need to go overboard, and even I have come to admit, that it is okay to buy some things from the store...

The Menu:
*Seitan en Croute

*Cheesy Herb and Garlic Mashed Potatoes (Made super easy by jazzing up some instant potato flakes!)
*Garlic and Mustard Roasted Brussels Sprouts (RECIPE BELOW, from 500 Vegan Recipes)
*Bread Stuffing (Stale bread cubes baked with The leftover Sippity Soup from the other night, with dried cranberries and rosemary added, and the beans and broccoli fished out.)
*Storebought Vegan Mushroom Gravy from Whole Foods Market
*Storebought Vegan Cranberry Sauce from Whole Foods Market
*And for dessert...Pumpkin Cheesecake Pie


Garlic and Mustard Roasted Brussels Sprouts
Sorry I don't have a picture of these...you'll just have to trust me on this.  I just bought mine on the stalk today.  Less than $3 for the whole stalk!

*Gluten Free
*Soy Free
Even if you don't care for brussel sprouts, give these a try. The marinade is so flavorful you will totally forget you are eating this high protein, high fiber, calcium rich, mini cabbage!

1 pound (454 g) Brussels sprouts
1/4 cup (60 ml) extra-virgin olive oil
1/4 cup (84 g) agave nectar
2 tablespoons (30 g) prepared stone ground mustard
2 tablespoons (30 g) minced garlic
Preheat oven to 350°F (180°C, or gas mark 4).
Have ready a rimmed baking sheet lined with parchment or aluminum foil.
In a mixing bowl, whisk together olive oil, agave, mustard and garlic.
Toss in brussel sprouts to coat.
Spread evenly on baking sheet in a single layer.
Bake, uncovered, for 30 minutes, until tender.

Yield: 4 servings

Peanut Butter Cinnamon Rolls with Maple Icing

Cinnamon rolls are good, sure. But Peanut butter cinnamon rolls, topped with a gooey maple cream cheese icing, whoa!

For the dough:
1 cup (235 ml) water, heated to lukewarm
2 tablespoons (24 g) sugar
1 1/2 teaspoons (1/4 ounce, 7 g) active dry yeast
2 cups (250 g) all purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup (64 g) creamy no stir peanut butter
1 teaspoon pure vanilla extract
1/2 teaspoon oil

For the filling:
1/4 cup (56 g) nondairy butter
2 tablespoon (32 g) creamy no stir peanut butter
1 cup (220 g) firmly packed brown sugar
1/2 teaspoon ground cinnamon

For the icing:
8 ounces (227 g) nondairy cream cheese
3 tablespoons (45 ml) maple syrup
3 cups (360 g) powdered sugar, sifted

Combine water with sugar in a microwave-safe dish. Heat until lukewarm, about 30 seconds. Stir in yeast and let sit a few minutes until bubbles appear, to ensure the yeast is active.

In a large bowl, combine flour, cinnamon and salt.

Add peanut butter and vanilla to yeast mixture.

Stir yeast mixture into dry, mixing until combined,

Lightly flour the counter, place dough onto counter and start kneading. If dough is too dry, add a smidge more water as needed. If it is too wet, add a smidge more flour as needed. Knead for 8 minutes, until the dough is smooth and pliable.

Alternatively, use a stand mixer fitted with the dough hook. The kneading time will be the same, until the dough forms a ball.

Lightly coat a large bowl with 1/2 teaspoon of oil. Place dough in bowl and gently roll and turn dough to coat with oil. Cover tightly with plastic wrap, and let rise until doubled, 60 to 90 minutes.

Gently deflate dough and place on a lightly floured surface.

Knead for an additional 3 to 5 minutes.

Preheat oven to 350°F (180°C, or gas mark 4).

Line a baking sheet with parchment or a silicone baking mat.

On a well floured surface, roll dough out into a rectangle about 12-inches x 16-inches (30 cm x 40 cm).

Prepare the filling by mashing together butter, peanut butter, brown sugar and cinnamon using your hands to make a well incorporated paste.

Spread the filling in an even layer across the dough.

Starting at the short end of the rectangle, roll up the dough tightly.

Using a sharp knife, cut the rolled up dough into 12 equal cinnamon rolls.

Place on baking sheet, equally spaced from each other.

Allow to sit for about 20 minutes before baking.

Bake for 16 to 18 minutes, or until golden brown.

While cinnamon rolls are baking, prepare the icing.

Beat together cream cheese and maple syrup.

Slowly beat in powdered sugar, 1 cup at a time.

Once cinnamon rolls are done, allow to cool for a few minutes before topping with icing.

Serve warm.

Yield: 1 dozen cinnamon rolls

Sippity, Sippity, Soup, Soup

A little bit of olive oil, a whole bag of onions (roughly chopped), a can of white beans, a can of chickpeas, a half a bag of frozen broccoli florets, a head of garlic (minced), dried cilantro, red chile flakes, veggie broth powder, water, a touch of agave, a bit of lemon juice, and sea salt.

That's what's in my big ole pot of soup.  No measuring, just throwing it in there.  It shall keep me warm and cozy for at least a week. 



PS
My quest for a Mo Betta Chedda is well underway.  I have charts and notes and strategies and stuff, but man, that's a lot of flippin cheese!  I hope I can finish before the end of 'Mofo.

Who woulda thunk?

So my copy of Melisser's new book, The Vegan Girl's Guide to Life, arrived a few days ago.  Of course, I spent the afternoon reading it, pretty much cover to cover.



First off, the book is adorable, which makes flipping through the pages (that happen to be thick and glossy and full of color on every page!) so much fun.  Secondly, Melisser does an awesome job of highlighting vegans from all over the world, from every walk of life.  It is so interesting to read their stories! 

But, don't think that this book is for beginners only, either.  Vegans of every level will learn a thing or two from this book.  For example, we all do our best to check the ingredients of our foods, and our beauty products, right?  Of course we do.  We check to make sure our shampoo, our make-up, our toothpaste, our hair dye, even our shaving cream is vegan and wasn't tested on animals.   I do too, but I never would have thought to check the actual RAZORS!  Melisser has schooled me in my bad shaving ways, and I will no longer buy razors with those little moisturizing strips...becuase guess what?  They're not vegan!

I wholeheartedly recommend this book.  There are tips for just about everything a vegan girl does in her daily life!  Not to mention DIY crafts, beauty hints, recipes, and cute little drawings by Michelle Cavigliano.

Nephews, Husbands, and Amusement Parks

I have been out numbered by boys!  My 10 year old nephew is staying with us this weekend and he and my husband have turned our tiny little home into a skateboard, cartoon, video game, burpin' and fartin' clubhouse.

"We need to get out of the house!"

Off to Knott's Berry Farm it is...for those of you who don't already know, it's way cheaper after 4pm.  I hadn't been in almost 10 years, and things have changed.  Not as charming as the "berry farm" used to be.  Chain restaraunts (Panda Express, Johnny Rockets, Pinks) have infiltrated the once old fashioned family vibe, and even old "Ghost Town" was less, well, ghost-y.

Gone was the old Soap Box Derby, Greased Lightning, and Kingdom of the Dinosaurs.   No more Parachutes or Haunted Shack.  Even Sad Eyed Joe (the lonely cell mate stuck in Ghost Town Jail) wasn't talking!  Instead, big shiny roller coasters that seemed a little too crazy for a 10 year old, and honestly even me and Dan, have taken their place.  So we settled on a few of the classics, The Log Ride, Montezuma's Revenge, Big Foot Rapids, tried a few new ones, Boomerang, and Ghost Rider (I skipped that one), then headed for some amusement park grub.

If there's one thing Knott's has always been known for, it's the funnel cake.  At least they still have that.  Unfortunately for me, it's not vegan.  I settled on a giant dill pickle and a Boysenberry Punch.  But that funnel cake, oh how I miss it.

Fear no more!  From the upcoming Heart Vegan, Funnel Cake!



*Quick and easy
These are easier than you might think to whip up in less than 20 minutes! Unless you have mad skills with a real funnel, I suggest you use a plastic bag, and snipping the corner off. A deep fat fryer works well here, but if you don’t have one, a pot filled with about 3 inches (7.5 cm) of oil will do the trick nicely.


oil for frying
1 1/4 cups (156 g) all-purpose flour
2 tablespoons (25 g) sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon salt
1 cup (235 ml) soymilk
1 teaspoon pure vanilla extract
powdered sugar for sprinkling

Preheat oil to 350°F (180°C).
While oil is heating whisk together remaining ingredients until smooth in a medium mixing bowl. It should be the consistency of a thin pancake batter. Transfer batter to a resealable plastic bag.
Snip a corner of the plastic bag and quickly swirl about 1/4 of the batter into the oil.
Allow to fry for about 1 to 2 minutes then carefully flip using a slotted spoon.
Continue to fry another 1 to 2 minutes until golden and crispy.
Carefully transfer to a plate lined with paper towels to absorb excess oil.
Repeat with remaining batter.
While stil warm, sprinkle with powdered sugar and serve.

Yield: 4 (4-inch, or 10 cm) funnel cakes

What Up MoFos?

I have a terrible toothache, so I am trying to soothe the pain with a strong mix of Kahlua and Silk Nog, but the cold is only making it worse!  At least I can get Silk Nog from now until Christmas, right?

Before going any further, I need to announce the winner of the 2fer!  I used an online Random Number generator to pick the winner.  Out of 119 entries, both on the blog and on facebook, placed in order of time received, and the winner was #95!



Congratulations Heather!  You win!  Send me an email at joni at justthefood.com with your mailing address so I can send you your books!



It is now 2 weeks away from Thanksgiving.  I haven't even begun to plan my menu.  My family now proudly sports 5 real live vegans, so I am excited to cook for them all, but at the same time, I am working Thanksgiving morning, so I have to plan on cooking the night before, so I need to make dishes that not only taste good, but do well in the fridge overnight and heat up well.  I'm thinking I might go ultra traditional this year with a standard bread stuffing, mashed potatoes, gravy, some sort of green bean dish, and for the center of plate option, the Seitan en Croute from 500 Vegan Recipes which I am reposting here for your viewing (and possibly cooking) pleasure!  For dessert, I will probably make a pumpkin cheesecake with a chocolate cookie crust and carmelized pecan topping (kind of a conglomerate of a bunch of your suggestions!)


Seitan en Croûte
A juicy, savory seitan wrapped in a flaky pastry crust… Need I say more?



Inside Shot:



The Recipe:
2 cups (288 g) vital wheat gluten flour
1 cup (120 g) whole wheat flour
1/4 cup (30 g) nutritional yeast
1 teaspoon dried parsley flakes
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 cup (235 ml) beef flavored vegetable broth (or plain veggie broth)
1/2 cup (120 ml) extra-virgin olive oil
1/4 cup (60 ml) soy sauce or tamari
3 tablespoons (50 g) tomato paste
1 tablespoon (45 g) prepared stone ground mustard
2 teaspoons liquid smoke
2 sheets vegan frozen puff pastry

Preheat oven to 350°F (180°C, or gas mark 4).
Have ready a baking sheet lined with parchment or a silicone baking mat such as Silpat.
In a large mixing bowl, mix together, gluten flour, wheat flour, nutritional yeast, parsley, paprika, garlic powder, and pepper.
In a separate bowl, mix together broth, oil, soy sauce, tomato paste, mustard, and liquid smoke.
Add wet to dry and knead together until well incorporated and until moist dough forms.
Let rest 20 minutes.
Thaw puff pastry according to package instructions.
Form into a loaf (similar to a meat loaf shape) and place in the center of the baking sheet.
Bake, uncovered, for 35 minutes. Remove from oven and let cool slightly.
Increase the oven temperature to 375°F (190°C, or gas mark 5).
Cover the loaf entirely with one of the pastry sheets, tucking the edges underneath the loaf.
Slice the other sheet into 10 even strips for weaving. Weave the strips, on the diagonal across the top of the loaf. Tuck loose ends under the loaf.
Sprinkle a little paprika and parsley on top for color.
Return to the oven and bake an additional 20 to 25 minutes, or until pastry is fluffy and golden brown.
Allow to rest about 15 minutes before serving.

Yield: About 8 servings

Mo Betta Chedda

I am now on a quest to find the best vegan cheddar available on the market.

Here's what I picked up today (all at one market!):


Clockwise from the top:
Galaxy Rice Vegan Cheddar, Daiya Shredded Cheddar (I may also add in a review of the block Daiya Cheddar as well), Follow Your Heart Vegan Gourmet Cheddar, Vegan Rella Cheddar, Teese Cheddar, Wayfare Cheddar, Galaxy Vegan Soy Cheddar

Still needed:

Sheese

Cheezly



Dr. Cow doesn't have a "cheddar" per se, so they won't be tested in this round, although I have had the Aged Cashew and Crystal Manna Algae Cheese and it is so good, so I thought I'd mention it here.


I am going to judge the different cheeses according to the following criteria:
Taste: Cold, alone, right out of the package on a cracker.
Taste: Cold sandwich with Tofurkey or Yves Slices and Vegenaise
Taste: Hot on a simple grilled cheese with Earth Balance
Meltability: On pizza of course!
Stretch: On same pizza
Mixability: In mac and cheese
Availability and Cost: Is it easy to find and is it a good value for your hard earned buck?
Overall Performance and Taste

So, with all of these cheeses to taste and test, it may be a week or 2 before I post the final results, but until then, save your money and make your own cheese!  Home made tastes better than ANY of the store bought ones anyhow, right?

Nutty Cheese
Appears in 500 Vegan Recipes:




*Soy Free
*Gluten Free
Nonstick cooking spray
1 ounce (28 g) agar flakes or powder
3 cups (705 ml) water
2 cups (275 g) raw cashews, finely ground into a powder
3 tablespoons (45 ml) fresh lemon juice
2 tablespoons (30 ml) sesame oil (olive oil will work too)
1/4 cup (30 g) nutritional yeast
2 teaspoons fine sea salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder

Prepare a loaf pan (or other deep rectangular container) by lightly oiling or spraying with cooking spray.
Place agar in water and bring to a full boil, boil for 5 minutes. Whisk regularly.
Place all other ingredients into a food processor and blend smooth.
Pour into the water-agar mixture and mix until creamy and smooth, remove from heat. Quickly pour into an oiled loaf pan and refrigerate until hardened.

Yield: 1 loaf

Variations: Add fresh herbs and spices to the mix. If you want a Mediterranean flavored cheese, add about 8 chopped sun dried tomatoes and 5 or 6 chopped leaves of fresh basil. If you want a Mexican flavored cheese, add one teaspoon of cumin and 6 or 7 chopped up pieces of nacho sliced, jarred jalapenos. If you want a smoky cheese, add a little bit, 1/4 to 1/2 teaspoon, of liquid smoke flavoring. It’s limitless!

VeganMofo Giveaway: a 2fer!

Tonight's dinner was completely uninspired.  A soggy sandwich that I forgot to bring to work for lunch today and a bowl of cereal.

So...tonight's post is a GIVEAWAY!  Leave a comment (on the Blog or on Facebook) telling me your favorite Thanksgiving dessert (because I am feeling uninspired for that meal as well) and I will pick 1 random winner to receive 2 copies of 500 Vegan Recipes...yep, 2.  That's one for you, and one to give away! 

Yes, I will ship international.  I will pick a winner, at 10 pm PST on Friday 11/12/10.

Inspire me, people.

Be a barrista at home! (on the cheap!)



So I went and bought myself an espresso maker...for $20!  I absolutely love thrift stores.  I am guessing that almost everyone who registerd for wedding gifts probably registers for an espresso maker.  Most of those people probably never even made a decent latte with it, and it sat gathering dust on the counter, if it ever even made it out of the box!  Needless to say, at Goodwill, there were plenty to choose from, and the one I chose, not only had all the parts, but had the original instruction manual too!  I spent $30 for everything you see here.  $20 for the maker, and $10 for the metal pitcher and 2 little demitasse-like cups.

Although I have never owned my own home machine, I am no stranger to the coffee bar.  There is one at work and I make lattes, mochas, and cappuccinos all day long.

Here are a couple of recipes for those of you who have never done it on your own:

Latte

2 ounces brewed espresso

8 ounces nondairy milk
Flavored syrup or powder, if desired

Brew the espresso according to your maker's instructions.
Add the milk to a metal frothing pitcher.
Steam the milk to about 160°F, by placing the steam nozzle just under the surface of the milk, tilting the pitcher just slightly away from you so that the nozzle is up against the side of the pitcher closest to you.
(If you are using a liquid sweetener or flavored syrup, add it to the milk before steaming.  If you are using a powder, dissolve it directly into the espresso.)
Once the milk is frothy and foamy, gently tap the pitcher on the counter top a few times, and set it aside.
Pour the espresso into your mug. (If you can brew your espresso right into the mug, do that!)
Hold the mug at an angle and slowly pour the steamed milk liquid into the cup, trying to reserve the foam, so the milk pours alongside the mug and mixes wth the espresso by flowing into and under it.
Leave about an inch of space in the top of the mug.
Top with extra foam.

Mocha

2 ounces brewed espresso

1 heaping tablespoon of your favorite hot cocoa mix

8 ounces nondairy milk

Brew the espresso according to your maker's instructions.

Add the milk to a metal frothing pitcher.

Steam the milk to about 160°F, by placing the steam nozzle just under the surface of the milk, tilting the pitcher just slightly away from you so that the nozzle is up against the side if the pitcher closest to you.

Once the milk is frothy and foamy, gently tap the pitcher on the counter top a few times, and set it aside.

Pour the espresso into your mug.

Mix the hot cocoa into the hot espresso until dissolved. 

Hold the mug at an angle and slowly pour the steamed milk liquid into the cup, trying to reserve the foam, so the milk pours alongside the mug and mixed wth the espresso by flowing into and under it.

Leave about an inch of space in the top of the mug.

Top with extra foam and sprinkle with a little extra cocoa mix.

And now I need TP for my Bunghole!