Saturday, July 24, 2010
Meanwhile, I nuked some of Helen's Vegetarian Ground Beef in the microwave to thaw it out. For the pizza crust I used a whole wheat wrap. I spread it with the cheese sauce followed by the veg. ground beef, some onion slices and pickles, and then I squirted ketchup, mustard, and dollops of relish on top. I put this on my pizza stone at 375 for about 8 minutes until the crust had hardened up.
This was really fun to eat. We had to rip pieces off to eat it which was kind of inconvenient, but it was also entertaining for some reason. I loved this dinner! It came together so quickly and felt like real junk food :)
Saturday, July 17, 2010
Wednesday, July 14, 2010
I had mine with veganaise, ketchup, mustard, romaine, tomato slice, and tofutti cheese. Pickles too.. (they went first!)
Tuesday, July 13, 2010
So, so, so good. :)
Thursday, July 1, 2010
Appley Earthy Oatmeal Bars (makes 9)
1 1/2 cups white whole wheat flour
1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
3/4 cup sugar
3 T egg replacer + 9 T water
1/4 cup vegetable oil
(almost) 1 cup cooked old-fashioned oats [I aimed for a cup (cooked) and came up short - didn't seem to affect it though!]
1/2 cup chopped dried apple [I used Trader Joe's dried granny smiths]
1/2 cup chopped walnut halves
Preheat oven to 350 - line 8x8 square pan with nonstick foil.
Combine flour baking powder salt and spices in a medium bowl. In another medium bowl whisk egg replacer and water. Add sugar and mix until combined. Whisk in oil, then add cooked oatmeal and mix. Add dry ingredients to wet ingredients until combined and then fold in dried apples and nuts.
Spread batter into pan and bake for 40 minutes (toothpick test was at 40 exactly). Cool in pan on a rack before cutting.
Thursday, March 11, 2010
I made this soup to go into the bread bowls this past weekend. I loved this recipe, it was so simple, and it has so many fresh ingredients. I found it over at Fat Free Vegan Kitchen. Sadly I scarfed it down immediately once I finished making it, so this is a shot of my leftovers. I loaded this bowl up with nutritional yeast and parsley!
1 large onion, chopped
3 ribs celery, chopped
4 cloves garlic, minced
1/2 cup parsley, chopped
1/2 cup chopped fresh basil
1 teaspoon dried oregano
2 15-ounce cans diced fire-roasted tomatoes
1 15-ounce can cannellini beans
4 cups water
pinch red pepper flakes
Sunday, March 7, 2010
Either way, I tasted two of the three recipes I attempted and they are GOOD!
Dark Rye Bread adapted from knowell, who submitted at Allrecipes
(pictured above - the darker ones)
1 1/8 cups water
2 tablespoons molasses
1 tablespoon vegetable oil
1 teaspoon salt
1 cup all-purpose flour
1 cup whole wheat flour
1 1/2 cups rye flour
3 tablespoons packed brown sugar
1 tablespoon unsweetened cocoa powder
1 (heaping) teaspoon caraway seed
2 teaspoons bread machine yeast
I put it into my breadmaker in this order and set it for the dough cycle.
When it beeped, I took the dough out and separated it into five sections and created the dough balls from there. I covered them and let them rise for an hour, then baked them at 375 for about 20 minutes (just kept an eye on them). This rye bread recipe is perfect. I've been looking for one just like this for a while!
Bread Bowls adapted from King Arthur Flour (I used my new kitchenaid for this one!)
3 cups All-Purpose Flour
1 cup corn meal
2 1/4 teaspoons instant yeast
2 teaspoons sugar
1 1/2 teaspoons salt
1 1/2 cups water
Combine all of the dough ingredients and mix and knead them together -- by hand, mixer or bread machine -- till you've made a soft, smooth dough. Allow the dough to rise, covered, for 1 to 1 1/2 hours.
Divide the dough into five pieces, and form them into round (not flattened) balls. Place them on a lightly greased or parchment-lined baking sheet, cover lightly, and set them aside to rise in a warm place for 1 1/2 hours, or until they've almost doubled in size.
Uncover the balls and let them sit for 10 to 15 minutes, to develop a tough skin. Just before placing the bread bowls in the oven, mist them heavily with water. Bake the bread bowls in a pre-heated 425°F oven for 18 to 22 minutes, until they're a deep, golden brown. Turn off the oven, prop the door open a little, and leave the bread bowls inside for 15 minutes; this will keep the crust crisp.
Remove the bread bowls from the oven and cool them completely before cutting the tops off and removing the insides; (reserve the insides to make bread crumbs). Yield: 5 large bread bowls.
That last part is a lie. :(
I'll post the third once I taste it later today!