Monday, January 31, 2011

Chinese New Year: Buddha's Delight & Jiaozi Dumplings



Chinese New Year starts on Thursday, Feb. 3rd. This year is the year of the rabbit. For more information about the year of the rabbit, check out this website. Actually, I was born the year of rabbit! 

Buddha's Delight


* Prep Time: 30 minutes
* Cook Time: 10-15 minutes
* Ingredients:  
  • 6 tbsp soy sauce
  • 2 tbsp sesame oil
  • 2 tbsp Shao Hsing rice wine*
  • 2 tsp sugar
  • 1 medium pack fried bean curd, sliced*
  • 1/2 cup broccoli florets
  • 1/2 cup carrots, sliced
  • 1/2 cup fresh shiitake mushrooms, sliced
  • 1/4 cup green onions, sliced
  • 1/3 cup white onion, sliced
  • 1 (14 oz.) can stir-fry mix (water chestnuts, bamboo shoots. straw mushrooms, baby corn, etc.)
  • 1 cup snow peas
  • 1 tbsp ginger, minced
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/2 cup vegetable broth
  • 1 tbsp cornstarch
  • sesame oil, for frying
  • white rice, cooked according to box instructions

* Recipe:  
  1. Combine the first four ingredients and let tofu marinade in them for at least half an hour.
  2. Steam the broccoli so that they are soft.
  3. In a wok, heat some sesame oil and add the onion, ginger, and garlic. Once onions are translucent, add remaining vegetables and salt.
  4. In a bowl, combine the vegetable broth with cornstarch.
  5. Add the marinated tofu, mix, then add the vegetable broth mixture.
  6. Cook until all vegetables are tender.
  7. Top over white rice.
* Note: Shao Hsing is a Chinese cooking wine. You can find it at Asian grocery stores. If you can not find it, you can use sherry cooking wine instead. The same goes for the fried bean curd. If you can not find it, use regular tofu instead.


Jiaozi Dumplings

* Prep Time: 20 minutes
* Cook Time: 10 minutes
* Ingredients (for dumplings):  
  • 1/2 package (4 oz.) Upton's Naturals ground beef style seitan, crumbled and cooked*
  • 1/3 cup napa cabbage, finely chopped
  • 1/4 cup green onion, sliced
  • 1/4 cup fresh shiitake mushrooms, finely diced
  • 1 tbsp ginger, minced
  • 1/8 cup water chestnuts, chopped
  • 1/2 tsp salt
  • 3/4 package (16 oz.) wonton wrapper*
  • water, to close wontons
* Ingredients (for sauce):
  • 3 tbsp soy sauce
  • 3 tbsp rice vinegar
  • 1/2 tbsp sugar
  • 1 tsp chili oil
  • 1 tbsp garlic, minced
  • 1 tbsp ginger, minced
  • 1 tbsp green onions, sliced


* Recipe:
 
 
  1. Cook the seitan according to package instructions.
  2. In a large pot, boil water.
  3. Combine the remaining ingredients in a bowl.
  4. Fill the wonton wrappers with a teaspoon of the filling. Using your fingers, wet the wonton wrapper along the edges.
  5. Fold wonton and pinch to close.
  6. Place 7-8 dumplings in the boiling water and boil for about 3-5 minutes.
  7. While dumplings are boiling, combine the sauce ingredient in a small bowl. Mix to dissolve the sugar.
* Note: Upton's Naturals is a local Chicago seitan company. They sell their faux meats here in Chicagoland. You could use other seitan-style meat crumbles such as Boca Ground Crumbles,Gimme Lean Sausage by Lightlife, or Yves Meatless Ground Round Original. Make sure your wonton wrappers are vegan. Many of them contain egg. I have a dumpling press, which is why my dumplings look so perfect in the picture. Same water around the edges applies when you use this too.

For all recipes, make sure the sugar is vegan. For more information about vegan sugar, please see this website.

During Chinese New Year, children receive small red envelopes usually filled with money. Also, Mandarin oranges are considered a sign of abundance and good fortune. They are often given to people as well.

Sunday, January 30, 2011

Eggless Egg Salad

This was a request from my friend, Pam. It turned out pretty good! I've never had real egg salad (never ever liked eggs before I was vegan), so I don't have much to compare it to. But, I'd say it's awesome! 

Eggless Egg Salad



* Prep Time: 10 minutes
* Ingredients:  
  • 3  tbsp onion, chopped
  • 2 stalks celery, chopped
  • 2 tbsp fresh parsley, chopped
  • 3 tbsp dill relish
  • 3 tbsp stone ground mustard
  • 2 tbsp + 1 tsp lemon juice
  • 1 tsp agave nectar*
  • 1/2 tsp dried dill
  • salt and pepper, to taste
  • 1 package medium grade tofu (14 oz.), pressed and drained, mashed*
  • 3/4th jar vegan mayonnaise*

* Recipe:
 

  1. In a bowl, mash the tofu well.
  2. Add the onion,celery, parsley, and dried dill to the tofu. Mix well.
  3. Next, add the dill relish, mustard, lemon juice, agave, salt, and pepper. Combine well.
  4. Lastly, add the mayonnaise. Combine well.
* Note: Agave nectar is a natural sweetener that is used to replace honey. You should be able to find it at your grocery store with the jams and honey. I used medium tofu in this recipe. If you wish, one could try this recipe with soft (not silken) tofu. Let me know how it turns out! I am not sure if it would be too "runny" which is why I opted for medium. For vegan mayonnaise, I prefer Vegenaise


Once you combine all the ingredients, if you feel the salad needs a little bit more of one of the ingredients, feel free to add more.

Wednesday, January 26, 2011

Dishes Men Like: Caesar Salad & Chick'n Divan

More recipes inspired by "Dishes Men Like". It is made by Lea & Perrin's Worcestershire Sauce and every single recipe contains their sauce! Clearly, men love these dishes. This is the rest of the dinner I made which composed of the previous blog entry (shrimp canapes and crab bisque), Caesar salad, and Chick'n Divan.
 
Caesar Salad
 
* Prep Time: 10 minutes
* Cook Time: 5 minutes

* Ingredients (for salad):  

  • 1/2 head romaine lettuce, chopped
  • 1/2 bunch endive (preferably curly), chopped
  • handful of cherry tomatoes, split down the middle
  • handful croutons
* Ingredients (for dressing):
  • 1 clove garlic, minced
  • 1 tbsp vegan Worcestershire sauce
  • 3 tbsp olive oil
  • 2 tbsp vegan Parmesan cheese*
  • 1 tbsp lemon juice
  • 2 tbsp white vinegar
  • 1 tsp ground mustard
  • salt and pepper, to taste
  • 1/3 cup vegan mayonnaise*
* Recipe: 
  1. Combine the garlic, Worcestershire sauce, olive oil, lemon juice, vinegar, mustard, salt and pepper, and Parmesan in a medium bowl. Once mixed, add the mayonnaise until smooth. Set aside.
  2. In a bowl, mixed together the lettuce, endive and tomatoes.
  3. Place the lettuce mixture in a serving bowl, top with croutons, then add the dressing. Sprinkle with more vegan Parmesan!
* Note: I used Galaxy brand vegan Parmesan cheese topping. For vegan mayonnaise, I used Vegenaise
 

Chick'n Divan with Buttered Rice 




* Prep Time: 10 minutes
* Cook Time: 30 minutes

* Ingredients (for chick'n divan):  
  • 1 bunch of asparagus, ends chopped off
  • 1 can (16 oz.) cream of mushroom soup*
  • 1/4 tsp nutmeg
  • 1 tsp vegan Worcestershire sauce
  • 1 cup vegan Parmesan cheese
  • 1 package vegan chicken, defrosted and sliced*
  • 1/2 cup heavy soy cream, whipped*
  • 3/4 cup vegan mayonnaise*
* Ingredients (for buttered rice):
  • 2 cups white rice, cooked
  • 1 tbsp soy butter*
  • 1/2 tsp thyme
  • 1/2 tsp oregano
  • 1/2 tsp garlic powder
  • salt and pepper, to taste
* Recipe (for chick'n divan): 
  1. Cook asparagus in boiling salt water until tender, then drain. Place the asparagus in a large baking dish.
  2. Preheat oven to 400 degrees.
  3. Combine soup, nutmeg, Worcestershire sauce, and pour 1/2 mixture over asparagus.
  4. Top the asparagus with 1/3 cup Parmesan cheese.
  5. Defrost the vegan chicken and slice into 1/2 in. pieces.
  6. Top the asparagus with the chicken and pour remaining soup mixture on top. Sprinkle with another 1/3 cup of cheese.
  7. Bake in oven for 10-12 minutes.
  8. While baking, combine the whipped cream with mayonnaise.
  9. When chicken is done baking, spread the mayonnaise mixture over the chicken and sprinkle the remaining 1/3 cup cheese.
  10. Broil for 2-3 minutes until golden brown.
* Recipe (for buttered rice):
  1. Cook the rice according to box instructions.
  2. While still hot, add the remaining ingredients and mix well.

* Note: The cream of mushroom soup I used was Imagine brand. The vegan chicken was Vegetarian Plus brand. For the soy whipping cream, Soyatoo was used. Vegan mayonnaise brand was Vegenaise. Earth Balance was the soy butter used.

The recipes above were fantastic! I hope you all enjoy them. I'm looking forward to modifying and creating more vegan versions of these retro dishes in the future.

Sunday, January 23, 2011

Dishes Men Like: Shrimp Canapes & Crab Bisque

I am a huge fan of vintage cookbooks. This website does not help extinguish my love. When I found out that the Shannons were doing the Betty Crocker vegan version, you should have seen my face! I have this ridiculous old cookbook called, "Dishes Men Like". It is made by Lea & Perrin's Worcestershire Sauce and every single recipe contains their sauce! Clearly, men love these dishes. Of course, I had to attempt to veganize some of them. So far, I have tried shrimp canapes, crab bisque, Caesar salad, and chicken divan. I attempted to follow the recipes as closely as possible.


Shrimp Canapes

* Prep Time: 5 minutes
* Cook Time: 5-10 minutes

* Ingredients:  
  • 2 tbsp soy butter, melted*
  • 1/2 tsp vegan Worcestershire sauce
  • 1/4 package of small toasts (around 6-10)
  • 1/2 package vegan shrimp (around 6-10 shrimp)*
* Recipe: 

  1. In a medium frying pan, fry the shrimp according to package instructions - about 5-10 minutes.
  2. Combine soy butter and Worcestershire sauce in a small bowl.
  3. Top the toasts with the mixture, followed by the shrimps.
* Note: I used Earth Balance for the soy butter. For vegan shrimp, I used Vegetarian Plus brand.


Crab Bisque
* Prep Time: 5 minutes
* Cook Time: 30-40 minutes
* Ingredients:  
  • 1 cup vegan crab meat, crumbled*
  • 1 tbsp soy butter*
  • 1 tsp vegan Worcestershire sauce
  • 1 can of condensed pea soup*
  • 1 can soup water
  • 1 cup chopped lobster and oyster mushrooms, dehydrated
  • 1 cup mushroom water
  • 1/8 tsp cayenne pepper
  • salt and pepper, to taste
* Recipe: 

  1. In a medium pot, boil the lobster and oyster mushrooms. Allow them to dehydrate completely.
  2. While the mushrooms are on the stove, put the pea soup and soup water on in another medium pot. Stir well.
  3. Meanwhile, in a medium frying pan, add the butter and allow it to melt. Next, put in the crab meat, Worcestershire sauce, cayenne pepper, and salt and pepper. Combine well.
  4. When you are done dehydrating the mushrooms, chop them into small pieces. Add them to the crab mixture and combine well.
  5. Next, add the crab mushroom mixture to the pea soup, followed by a cup of the mushroom water. Let cook for another 5 minutes. Serve.
* Note: I used Earth Balance for the soy butter. For vegan crab meat, I used Match Meats. Lastly, for pea soup, I used Fig Food, Co.


These are the first few pages of the book. So great! Also to note, I used the lobster and oyster mushrooms in the crab bisque because of their seafoody taste. I wanted to add a little more ommph to the recipe. The original recipe did not call for the mushrooms or the cayenne, otherwise it is the same. As for the shrimp canapes, I choose to fry the vegan shrimp rather than to boil them to give them a little more taste. The original recipe called for just cooked shrimp.

Wednesday, January 19, 2011

Animal Shaped Chick'n Nuggets

Super kid-friendly recipe! Have fun with these cute nuggets. If I had dino shaped cutters, I would have done that. Alas, I only had animal shaped cookie cutters.

Animal Shaped Chick'n Nuggets





* Prep Time: 10 minutes
* Cook Time: 5-10 minutes
* Ingredients:  
  • 2 tbsp mustard powder
  • 1 tbsp garlic powder
  • 1 tbsp dried parsley
  • 1 tbsp onion powder
  • 1/2 tbsp dried sage
  • 1 tsp salt & pepper
  • 1 tsp of Butler's Chik Style Seasoning, optional*
  • 1 tbsp nutritional yeast
  • 1/2 tsp thyme
  • 1/2 tsp oregano
  • 1/2 cup bread crumbs
  • 1/2 cup all purpose
  • 1/3 cup soy milk
  • 1 "egg", follow box instructions
  • 1 block tofu, 10 oz., pressed, cut into animal shapes
  • vegetable oil, for frying

* Recipe:
 
  1. Combine all ingredients except soy milk and egg in a bowl. Mix well. 
  2. Combine the soy milk and egg in another bowl. 
  3. Heat oil in a large sized frying pan. 
  4. Press the tofu and then slice the block into four sheets. Use animal shaped cookie cutters to make animal tofu bites. 
  5. Take your animal bites and coat with the soy milk mixture, then coat with the dry mixture. 
  6. Place in heated pan and fry each side until golden. 
  7. Use ranch or bbq sauce with these fun nuggets! 
* Note: The Butler's Chik Style Seasoning is something I found on Cosmo's Vegan Shoppe and thought it would be useful for my fried chicken, etc. I used it in this because I had it. It is not necessary. 



Sunday, January 16, 2011

French Onion Soup

This week, my friend and I decided to co-blog a recipe. He posted his version on his website, Firewater Kitchen. His blog is dedicated to alcohol, either creating libations or cooking with booze. The French onion soup I normally make just has red wine, though we also made this with brandy.


French Onion Soup


* Prep Time: 10 minutes
* Cook Time:
1 hour
* Ingredients (for soup):  
  • 4 cups vegetable broth
  • 2 tbsp soy butter*
  • 4 small red onions, diced
  • 4-5 sprigs fresh thyme
  • 1 bay leaf
  • 1/2 cup brandy
  • 1/2 cup red wine
  • salt and pepper, to taste
* Ingredients (for topping): 
  • fresh baguette, sliced
  • mozzarella soy cheeze, sliced*

* Recipe:

  1. Dice your onions and set aside.
  2. Place pot on medium heat and add butter. Once melted, add the onions, bay leaf, and salt and pepper.
  3. Caramelize the onions for about half an hour, stirring here and there so they do not stick.
  4. Add the brandy and allow to deglaze. Add the stock, red wine, and thyme.
  5. Cook the soup for another 20-30 minutes.
  6. While the soup is cooking, slice the baguette and top with the cheeze. Bake in oven at 350 degrees until the cheese begins to melt.
  7. Place soup in bowl and top with the cheeze bread slice. Enjoy!
 * Note: The soy butter I used is Earth Balance. For the cheeze, I used Chicago Soydairy's Teese brand. Make sure your alcohol is vegan. Check out Barnivore for more information.

Thursday, January 13, 2011

Baked Crab Rangoon

Baked Crab Rangoon

* Prep Time:
5 minutes
* Cook Time:
8-12 minutes
* Ingredients (for filling):  
  • 8 oz. vegan cream cheese*
  • 8 oz. vegan crab meat*
  • 1/2 cup vegan sour cream*
  • 1 tsp sugar*
  • 1/2 tsp vegan Worcestershire sauce*
  • 2 tsp soy sauce
  • 1 green onion, sliced thin
  • 1 clove garlic, minced
  • 1 tsp ginger, minced
  • black pepper, to taste
* Ingredients (for crab rangoon): 
  • 1/2 package wonton wrappers*
  • water, to bind wontons
  • melted soy butter, to top*
  • non-stick oil, for baking trays


* Recipe:

  1. Mix together all the filling ingredients in a medium sized bowl.
  2. Pre-heat oven to 425 degrees.
  3. Begin building crab rangoon by putting 1 - 1 1/2 tsp of filling in the center of the wonton wrapper. Seal with water.
  4. Spray baking trays with non-stick oil and put wontons on there. Brush melted butter on the tops of each crab rangoon.
  5. Take out of the oven when golden brown. Wait to serve until warm to touch.
 * Note: For cream cheese, I used Tofutti cream cheese as well as Tofutti sour cream. For vegan crab meat, I used Match Meats which you can order online. Make sure your sugar is vegan! Same goes with Worcestershire sauce and the wonton wrappers. The soy butter I used is Earth Balance.

Thursday, January 6, 2011

Chili Cheeze Fries

Earlier in 2010, I posted my Horseshoe Sandwich recipe which has an amazingly awesome homemade cheeze sauce I concocted. I wanted to do something with this sauce again because I liked it so much so I thought to myself, "chili cheeze fries!". I made this recipe along with the Po Boy Sandwich for my 87 year old father who is definitely not a vegan. He had never had vegan meat or vegan cheeze... he coudn't tell the difference in my cheeze sauce! He ended up really liking this recipe and wasn't too big on the sandwich. C'est la vie!


Chili Cheeze Fries

* Prep Time:
20 minutes
* Cook Time:
30 minutes
* Ingredients (for chili):  
  • 1 large can stewed or diced tomatoes
  • 1 regular can kidney beans
  • 1 regular can black beans
  • 2 celery stalks, diced fine
  • 1 med size yellow onion, diced fine
  • 3 cloves garlic, finely minced
  • 1 pepper, ancho or another non spicy pepper
  • 2 tbsp cumin
  • 1-2 tbsp chili powder
  • 2 tsp oregano
  • 2 tsp paprika
  • 2 tbsp yellow or brown mustard
  • 1-2 tbsp cornstarch with twice as much water, mixed
* Ingredients (for cheese sauce): 
  • 1 large red pepper roasted, peeled, and seeded
  •  3/4 cup raw cashews
  • 1 1/2 cup water
  • 1/2 cup nutritional yeast
  • 1 tbsp Dijon mustard
  • 2 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/2 tsp tumeric
  • 1 tsp dry mustard
  • 1 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp vegan Worcestershire sauce
  • 3 tbsp flour
  • 1/4 cup margarine
  • 1/2 cup beer (lager)*
  • 1-2 tbsp cornstarch with 5 tsp water (combined)
  • soy milk (to desired consistency)
* Ingredients (other): 
  • 1 bag of frozen crinkle fries, cooked as package describes
  • kosher salt, to taste
  • 1 tbsp vegan sour cream
  • 1 spring onion stalk, chopped

* Recipe (for chili):

  1. Add all the chili ingredients in a medium sized pot.
  2. Cook over low-medium heat until everything is tender, at least 30 minutes.
  3. To make it thicker for the fries, mix the cornstarch with water in a small bowl. Add it once the veggies are about tender.
* Recipe (for cheese sauce):
  1. Roasted red pepper on broil until it is soft.
  2. Meanwhile, combine the rest of the ingredients in a blender. Blend until smooth.
  3. Add seeded, peeled, roasted red pepper to cheese sauce mixture. Blend until smooth.
  4. Pour mixture into pot on medium heat.
  5. Add cornstarch and water mixture, bring to boil. Add the milk in slowly; depending on how thick or runny you want the sauce, add more or less.
  6. Once boiling, lower heat and let simmer. Keep stirring the mixture.
  7. Continue stirring until you pour over fries.
* Recipe (for building):
  1. Place crinkle fries on a baking sheet. Bake in oven as directed by instructions on fries.
  2. When fries are done, place on a plate and sprinkle with kosher salt.
  3. Top the fries with cheeze sauce, then the chili, followed by a dollop of vegan sour cream with fresh spring onions.
* Note: Make sure the beer is vegan! Check out Barnivore for more information on vegan alcohol.

Wednesday, January 5, 2011

Po Boy Sandwich

Many moons again, I had a Po Boy Sandwich for the first time at the Chicago Diner. It was SO good. Alas, they took it off their menu. This is my attempt to recreate it, although the Diner's is better (as always!).

 Po Boy Sandwich


* Prep Time: 30 minutes
* Cook Time: 
3 1/2 hours (2 hours for seitan, 1/2 hour for au jus)
* Ingredients (for seitan):
  • 1/2 cup chickpeas
  • 1/2 block tofu (5 oz.)
  • 1 tbsp tomato paste
  • 1 tbsp olive oil
  • 1 cup vegetable broth
  • 1 tbsp red wine
  • 2 tbsp soy sauce
  • 1 tsp vegan Worcestershire sauce
  • 1 tsp liquid smoke
  • 1 tsp kosher salt
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 tsp dried mustard
  • 1 tsp minced garlic
  • 1 tsp sage
  • 1 tsp garlic powder
  • 1 tsp ground black pepper
  • 1 tsp ground fennel seed
  • 1/2 tsp ground fenugreek seed
  • 1/4 tsp turmeric
  • 1/4 tsp all spice
  • 1/4 cup nutritional yeast flakes
  • 1 3/4 cup vital wheat gluten flour
  • salt, pepper, and cayenne pepper, to taste rubbed on the seitan loaf
  • 1 cup vegetable broth, add more if runs out while steaming
* Ingredients (for au jus):
  • 3 tbsp olive oil
  • 1 small onion, chopped fine
  • 1 carrot, diced
  • 1 cup vegetarian chicken broth*
  • 1 cup vegetarian beef broth*
  • water, if necessary
  • 2 tbsp vegan Worcestershire sauce
  • 1 tbsp hot sauce
  • 1 fresh bay leaf
  • 2 sprigs fresh thyme
  • sea salt and pepper, to taste
* Ingredients (for building sandwich):
  • 4 hoagie buns
  • vegan mayonnaise, to taste on each sandwich


* Recipe (for seitan):
  1. Combine wheat gluten and nutritional yeast flakes in a bowl. Set aside.
  2. Combine all the rest of the ingredients in a blender. Blend well.
  3. Add wet ingredients to the dry ingredients in the bowl. Mix well. Let the wheat gluten mixture rise for a few minutes.
  4. While you wait, add the vegetable broth to a medium sized pot. Do not turn on stove yet.
  5. Form the wheat gluten mixture into a log and rub the top with salt, pepper, and cayenne pepper. Wrap the seitan log in foil.
  6. Put the seitan into the pot and now turn on the stove to low heat. Place pot cover on, but allow some room for the steam.
  7. Steam seitan for 1 to 1 1/2 hours. Make sure you don't run out of broth as you steam. Add more if you need to as you steam.
  8. To store, keep the seitan in the foil you steamed it in.
* Recipe (for au jus):
  1. In the pot you steamed the seitan in, heat the olive oil on medium heat. Add the onions and carrots.
  2. Once the onions begin to brown, add the rest of the au jus ingredients. After you add the broths, add enough water to cover 3/4th of the seitan log.
  3. Baste the top of the seitan log and rotate here and there. Keep on extremely low heat during this time. You may choose to just let the seitan "soak" in the broth rather than have it on low heat.
  4. Remove seitan after about 30 minutes. Take out the bay leaf then blend the onions, carrots, and broth in a blender.
  5. Return back to pot and add in bay leaf again, let heat on medium heat for 30 more minutes.
  6. Take out bay leaf before serving.
 * Recipe (for building sandwich):
  1. Split hoagies 3/4th of the way, leaving a hinge. Slather on vegan mayonnaise on both sides of bun to taste.
  2. Slice the seitan log into thin deli style slices. Add to hoagie and top with generous amounts of au jus.
* Note: I used Frontier vegetarian beef and chicken broths. 

Sunday, January 2, 2011

Chicken and Buckwheat Waffles with Mixed Berry Preserves

Happy 2011! For Christmas every year, I hand make all my presents. This year, I sewed some Christmas ornaments with cute vintage holiday tags attached, sewed some cat nip toys for people with cats, made homemade dog cookies for people with dogs, prepared my own spice mix using spices from a local spice house near my place, made my own preserves from scratch, pickled my own pickles and cocktail onions, and made my annual variety of vegan cookies for everyone. I start sewing around October and do the pickling, spices, and preserves before Thanksgiving. The cookies I make in December and freeze them until I can give them to everyone. I used my mixed berry preserves for the waffles in this recipe!

Chicken and Buckwheat Waffles with Mixed Berry Preserves 


* Prep Time: 24 hours
* Cook Time: 
3 1/2 hours (2 hours for seitan, 1 1/2 for rest)
* Ingredients (for seitan):
  • 1/2 cup chickpeas
  • 1 tbsp tomato paste
  • 1 tbsp olive oil
  • 1 cup vegetable broth
  • 1 tbsp red wine
  • 2 tbsp soy sauce 
  • 1 tsp kosher salt
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 tsp dried mustard
  • 1 tsp minced garlic
  • 1 tsp sage
  • 1 tsp garlic powder
  • 1 tsp ground black pepper
  • 1 tsp ground fennel seed
  • 1/2 tsp ground fenugreek seed
  • 1/4 tsp turmeric
  • 1/4 tsp all spice
  • 1/4 cup nutritional yeast flakes
  • 1 1/4 cup vital wheat gluten flour  
  • 10 cups vegetable broth
  • 1/2 cup soy sauce
* Ingredients (for fried chicken):
  • 1 1/2 cup self rising flour*
  • 1/4 cup nutritional yeast
  • 1 tsp season salt
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • pepper, to taste
  • 3 "eggs" via egg replacer (follow box instructions)*
  • 1/4 cup prepared mustard
  • 1/2 cup water
  • peanut oil, for frying
* Ingredients (for buckwheat waffles):

  • 1/2 cup all-purpose flour
  • 1/2 cup buckwheat flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 tsp sugar
  • 1/2 tsp salt
  • 1 "egg" via egg replacer (follow box instructions)*
  • 1 cup almond milk*
  • 1 tsp white distilled vinegar
  • 1/4 cup water
  • 2 tbsp soy butter, melted
  • fresh berries (raspberries and blackberries), to top waffles
* Ingredients (for mixed berry preserves): *
  • 1 pound strawberries, hulled and quartered
  • 1 1/2 cup sugar*
  • 1/2 lemon, seeded
  • 1 pound of mixed berries (blackberries, raspberries, and blueberries)


* Recipe (for seitan):
  1. Combine wheat gluten and nutritional yeast flakes in a bowl. Set aside.
  2. Combine all the rest of the ingredients in a blender. Blend well.
  3. Add wet ingredients to the dry ingredients in the bowl. Mix well. Let the wheat gluten mixture rise for a few minutes.
  4. While you wait, add the vegetable broth and soy sauce into a big pot. Mix. Do not turn on stove yet.
  5. Form the wheat gluten mixture uneven semi-round masses. You want it to somewhat resemble a "steak" for the rest of the recipe.
  6. Put the seitan into the pot and now turn on the stove to medium heat. Place pot cover on, but allow some room for the steam.
  7. Cook for 2 hours, rotating the seitan here and there.
  8. To store, keep the seitan in the broth mixture and refrigerate. 
* Recipe (for fried chicken):
  1. In a medium bowl, combine the flour, nutritional yeast, salt, paprika, onion powder, garlic powder, and pepper. Set aside.
  2. In another bowl, combine the prepared mustard with the water. Add in the egg replacer and mix well. Add 1/3 cup of the flour mixture to this mustard mixture and blend until all bumps are gone.
  3. Drain the seitan of all its liquid by squeezing it firmly.
  4. Coat each seitan chicken piece with the mustard mixture completely then the flour mixture completely. Do this for each piece until finished.
  5. When done, wrap in cling wrap and then foil. Freeze for up to 24 hours. This helps the seasoning stick better when you fry it.
  6. Heat up a semi-deep skillet with peanut oil. Once hot, place chicken in the skillet, enough that they all fit (if you have to do batches, do that). Cover and fry all sides until golden.
  7. Drain in a strainer lined with paper towels. 
 * Recipe (for buckwheat waffles):
  1. Combine the flours, baking soda, baking powder, sugar, and salt in a medium bowl.
  2. In a cup, combine the almond milk and vinegar. Set aside for 5 minutes. This is your "buttermilk".
  3. Combine the milk, butter, water, and egg replacer in another bowl. Fold into the dry ingredients and mix well.
  4. Heat up the waffle iron. Add 1/2-3/4 cup batter into the iron and close. Wait for the iron to stop steaming. The waffle should be slightly brown and crisp.
  5. Pry the waffle out of the iron with a fork. Set aside. The recipe makes 2 waffles.
  6. Add the fresh berries and the preserves to top the waffles!
* Recipe (for mixed berry preserves):
  1. In a large saucepan, toss the strawberries with the sugar and let stand, stirring occasionally, until the sugar is mostly dissolved, about 1 hour.
  2. Squeeze the lemon over the strawberries, add it to the saucepan and bring to a boil, stirring until the sugar is dissolved. Cook over moderately high heat, stirring, until the strawberries are just softened, 5 minutes. Add the mixed berries and cook over moderate heat until the liquid runs off the side of a spoon in thick, heavy drops, 20 to 25 minutes.

* Note: If you can't find self rising flour at your grocery store, try this recipe. For egg replacer, I used Ener-G. Feel free to use another non-dairy milk other than almond milk. The preserve recipe came from this website. For the preserves, make sure the sugar is vegan!
 
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