1. shred carrots to produce about two cups.
2. cook with e.b. until soft soft soft.
3. add 1/4 sweetener, ground cardamom, let sugar melt.
4. 1 cup soymilk and sultanas if you'd like, and cook until liquid reduced down to thick paste, stirring occasionally to keep from burning. You can add shredded coconut, cashews, and more sweetener depending on your tastebuds- the point is, there is actually a recipe that is essentially carrot frosting/fudge, so, enjoy.
posted at ppk by gwen, here
Thursday, February 28, 2008
Tuesday, February 26, 2008
Esme’s Special Sauce (to try)
In a small bowl mix up the following in equal parts:
Tahini
Miso
Soy Sauce (my note: bragg's?)
Tahini
Miso
Soy Sauce (my note: bragg's?)
Thursday, February 21, 2008
Homemade pasta with bechamel, collards, and cannelini (and who knows what else?)
This is experimental. I'm too lazy to go to the store so am forced (oh, sob!) to rely upon my overful pantry and fridge and freezer. What I have in mind is (exactly as alluded to by the title) a simple eggless pasta with a bechamel. However, I want to add some things. I'll write out my ideas, then go back later and amend. This is sort of cobbled-together from various sites, which I'll of course credit.
VEGAN HOMEMADE PASTA (CAN BE SOY-FREE)
Bryanna Clark Grogan's recipe, copied from http://www.vegsource.com/mcdrecipes/messages/14031.html
Makes slightly over 1 lb.
1 and 2/3 cups unbleached white flour
OR 1 c. unbleached white flour plus 2/3 c. wholewheat flour
1/2 cup chickpea flour OR full-fat soy flour
2/3 cup water
OPTIONAL: 1/2 to 3/4 tsp. salt
TO MAKE THE DOUGH IN A FOOD PROCESSOR, mix the flour, chickpea or soy flour and salt, if using, in a dry processor bowl, then add the water (or water and pureed vegetables, mixed together) through the top with the motor running. Process for about 30 seconds, or until a smooth ball forms. (The dough may seem a bit sticky, but you'll be flouring it as you work.) Place the dough in a plastic bag and let it rest for at least 10 minutes.
TO ROLL AND CUT WITH A HAND-CRANK PASTA MACHINE OR ELECTRIC PASTA-ROLLING MACHINE, divide the dough into eighths, keeping the portions you aren't working with in the plastic bag. Flour the dough well and run it through the first setting of the machine. Now, flour it lightly again, fold it into thirds, and run it through the first setting again. Do this until the dough looks smooth. Then flour the dough and run it through each successive setting twice, until it is the desired thickness.
BECHAMEL
This recipe is amended from here Post-dinner note: this is an excellent and super-easy sauce to make. Don't overdo the nutmeg. This would go well as a sauce over a baked potato, too,- or layered in a casserole dish and baked. I can imagine it'd work well over those famous chickpea cutlets, too.
1/4 c vegetable oil
1/4 c flour
2 c soy milk
1/8 tsp nutmeg
salt and pepper to taste
Heat oil in a saucepan over medium heat. When the oil is hot, add flour and mix well for one or two minutes. Don’t let it burn. Then, slowly add soymilk, stirring constantly with a whisk to prevent lumps, until the desired consistency. You can add more soymilk if you find the sauce too thick. Then add the seasonings and let simmer on low heat.
THE VEGETABLE PART
1 med onion, chopped
1 T olive oil
2 c collard greens
1 15 oz can of cannelini, drained & rinsed
4-6 cloves of garlic, minced
1 T red pepper flakes
1 T dried parsley
1 t onion powder
1 L tomato, chopped
Carmelize onion in oil, then add garlic; throw in collards to saute with the onion, then along with the cannellini.
Thrown in spices and may (at the end) serve this with crushed red pepper flakes/nutritional yeast. Add tomato about 10 minutes before you eat, for color.
Assemble plate: pasta, then veggies, then sauce; top with nutritional yeast & red pepper flakes.
VEGAN HOMEMADE PASTA (CAN BE SOY-FREE)
Bryanna Clark Grogan's recipe, copied from http://www.vegsource.com/mcdrecipes/messages/14031.html
Makes slightly over 1 lb.
1 and 2/3 cups unbleached white flour
OR 1 c. unbleached white flour plus 2/3 c. wholewheat flour
1/2 cup chickpea flour OR full-fat soy flour
2/3 cup water
OPTIONAL: 1/2 to 3/4 tsp. salt
TO MAKE THE DOUGH IN A FOOD PROCESSOR, mix the flour, chickpea or soy flour and salt, if using, in a dry processor bowl, then add the water (or water and pureed vegetables, mixed together) through the top with the motor running. Process for about 30 seconds, or until a smooth ball forms. (The dough may seem a bit sticky, but you'll be flouring it as you work.) Place the dough in a plastic bag and let it rest for at least 10 minutes.
TO ROLL AND CUT WITH A HAND-CRANK PASTA MACHINE OR ELECTRIC PASTA-ROLLING MACHINE, divide the dough into eighths, keeping the portions you aren't working with in the plastic bag. Flour the dough well and run it through the first setting of the machine. Now, flour it lightly again, fold it into thirds, and run it through the first setting again. Do this until the dough looks smooth. Then flour the dough and run it through each successive setting twice, until it is the desired thickness.
BECHAMEL
This recipe is amended from here Post-dinner note: this is an excellent and super-easy sauce to make. Don't overdo the nutmeg. This would go well as a sauce over a baked potato, too,- or layered in a casserole dish and baked. I can imagine it'd work well over those famous chickpea cutlets, too.
1/4 c vegetable oil
1/4 c flour
2 c soy milk
1/8 tsp nutmeg
salt and pepper to taste
Heat oil in a saucepan over medium heat. When the oil is hot, add flour and mix well for one or two minutes. Don’t let it burn. Then, slowly add soymilk, stirring constantly with a whisk to prevent lumps, until the desired consistency. You can add more soymilk if you find the sauce too thick. Then add the seasonings and let simmer on low heat.
THE VEGETABLE PART
1 med onion, chopped
1 T olive oil
2 c collard greens
1 15 oz can of cannelini, drained & rinsed
4-6 cloves of garlic, minced
1 T red pepper flakes
1 T dried parsley
1 t onion powder
1 L tomato, chopped
Carmelize onion in oil, then add garlic; throw in collards to saute with the onion, then along with the cannellini.
Thrown in spices and may (at the end) serve this with crushed red pepper flakes/nutritional yeast. Add tomato about 10 minutes before you eat, for color.
Assemble plate: pasta, then veggies, then sauce; top with nutritional yeast & red pepper flakes.
Tuesday, February 19, 2008
Chickpea & cabbage soup
I've copied this from the wonderful Lisa's Kitchen blog, but made a number of changes (and added more after eating it!)
1 can chickpeas, drained and rinsed
1 tablespoons olive oil
1 medium onion, chopped
6 cloves garlic, minced or crushed
3 c shredded cabbage
1 large tomato, diced
8 cups vegetable stock
1 large sweet potato, diced into about 1/2" cubes
1 1/2 teaspoons sea salt
1 teaspoon paprika
1/4 teaspoon cayenne
1/2 teaspoon chipotle powder
1/4 cup fresh cilantro, chopped
1/2 cup chopped collards or other, similar greens
juice of 1 lemon (or 3 T)
Crush some of the rinsed chickpeas using a potato masher, then set aside.
In a large saucepan, cook the onion and garlic in 2 tablespoons of veg broth over medium-low heat for 10 minutes or until the onions are soft. Stir in the cabbage and tomato, cover, and cook for another 10 minutes or until the cabbage is cooked but not falling apart. Combine these vegetables with the chickpeas and set aside.
Return the saucepan to the stove and add the potato and vegetable broth. Bring to a boil and cook for 15 minutes. Reduce the heat to low, stir in the chickpeas, vegetables and remaining ingredients, and simmer for at least 10 minutes to let the flavors mingle, or let the soup simmer for up to an hour before serving.
Note: I threw in about 1/2 c of soy curls also, since I had just gotten some, and because I wanted to see how they held up to simmering. The answer is: very well! Other good additions to this soup could be pearl barley, quinoa, and beans of some kind. The broth was incredible!
1 can chickpeas, drained and rinsed
1 tablespoons olive oil
1 medium onion, chopped
6 cloves garlic, minced or crushed
3 c shredded cabbage
1 large tomato, diced
8 cups vegetable stock
1 large sweet potato, diced into about 1/2" cubes
1 1/2 teaspoons sea salt
1 teaspoon paprika
1/4 teaspoon cayenne
1/2 teaspoon chipotle powder
1/4 cup fresh cilantro, chopped
1/2 cup chopped collards or other, similar greens
juice of 1 lemon (or 3 T)
Crush some of the rinsed chickpeas using a potato masher, then set aside.
In a large saucepan, cook the onion and garlic in 2 tablespoons of veg broth over medium-low heat for 10 minutes or until the onions are soft. Stir in the cabbage and tomato, cover, and cook for another 10 minutes or until the cabbage is cooked but not falling apart. Combine these vegetables with the chickpeas and set aside.
Return the saucepan to the stove and add the potato and vegetable broth. Bring to a boil and cook for 15 minutes. Reduce the heat to low, stir in the chickpeas, vegetables and remaining ingredients, and simmer for at least 10 minutes to let the flavors mingle, or let the soup simmer for up to an hour before serving.
Note: I threw in about 1/2 c of soy curls also, since I had just gotten some, and because I wanted to see how they held up to simmering. The answer is: very well! Other good additions to this soup could be pearl barley, quinoa, and beans of some kind. The broth was incredible!
Vegan buttermilk, Cornmeal biscuits
Add 1 tablespoon lemon juice or vinegar in a glass measuring cup per cup of soy milk; stir & then rest for 10 minutes before using.
This biscuit recipe is from the wonderful Lisa's Kitchen blog:
Cornmeal Biscuits
1 3/4 cups of unbleached white flour
2/3 cup of cornmeal
2 tablespoons of sugar
1 tablespoon of baking powder
1/2 teaspoon of sea salt
1/2 cup of cold butter (I substitute Earth Balance margarine here)
1 cup of buttermilk (I use the recipe above to make vegan buttermilk)
Preheat the oven to 450 degrees.
In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. Using two knives or a pastry cutter, cut the butter into the flour mixture until only small pieces of butter are visible.
Make a well in the center of the bowl and add the buttermilk. Stir until just combined.
Spoon the dough onto a greased baking sheet. Alternately, you can gently shape the dough into twelve equal portions, and transfer to the baking sheet. For fluffier biscuits, place the biscuits closer together on the baking sheet. For crustier biscuits, place the biscuits 2 inches apart. Bake in the oven for 10 - 12 minutes or until golden brown.
This biscuit recipe is from the wonderful Lisa's Kitchen blog:
Cornmeal Biscuits
1 3/4 cups of unbleached white flour
2/3 cup of cornmeal
2 tablespoons of sugar
1 tablespoon of baking powder
1/2 teaspoon of sea salt
1/2 cup of cold butter (I substitute Earth Balance margarine here)
1 cup of buttermilk (I use the recipe above to make vegan buttermilk)
Preheat the oven to 450 degrees.
In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. Using two knives or a pastry cutter, cut the butter into the flour mixture until only small pieces of butter are visible.
Make a well in the center of the bowl and add the buttermilk. Stir until just combined.
Spoon the dough onto a greased baking sheet. Alternately, you can gently shape the dough into twelve equal portions, and transfer to the baking sheet. For fluffier biscuits, place the biscuits closer together on the baking sheet. For crustier biscuits, place the biscuits 2 inches apart. Bake in the oven for 10 - 12 minutes or until golden brown.
Sunday, February 17, 2008
Not-mutton curry and pilaf
Mmmm! Given a choice between chocolate or curry it's going to be curry, for me. The favorite meal of my childhood, I'd ask for curry at each birthday; Mom simmered raisins and lamb in a fragrant stew all day long, then served it surrounded by at least 10 condiments - shrimp chips (to suck heat from your tongue), bananas, coconut, chopped peanuts, onion, chutney, green pepper, tomato... This was a rijstafel, adopted from the Dutch West Indies, and translated, then translated again, to a South African, then American palate - divine, still (and to be good, the heat should make your scalp sweat; I should be left with a rich, sweet-pungent, joyous mouth-memory.
This curry's no exception to my general love for the breed, though it is (I believe) a far more authentic technique, or at least more direct. Ground coconut, cloves, and cardamom are just the 'c' spices in a rich and very flavorful blend that ultimately becomes the thick sauce, which suspends relatively few 'main' ingredients - mushrooms, potato.
Note, though, that if you don't have the whole spices that are called for - don't overestimate, as I did the cloves. They ended up being pretty overpowering. Next time I'll under-clove. Got this from holy cow! a wonderful blog I just discovered.
Vaishy's 'My Dad's "Not-Mutton" Mushroom Curry'
Ingredients:
3 cups of assorted mushrooms, cleaned and sliced into chunky strips (I used crimini and shiitake, but you could use portabella or even button mushrooms)
2 medium potatoes, cubed and microwaved with some water for about 5 minutes until they are barely tender.
2 tbsp canola oil
1 tbsp coriander seeds
1 tsp cumin seeds
2 red chillies
5 cloves
5 pods of green cardamom
1 tbsp black peppercorns
1 onion, thinly sliced
1/2 cup shredded coconut (I use a packaged kind I buy from Whole Foods)
1-inch piece of ginger, thinly sliced
6 large garlic cloves, sliced
1/2 tsp turmeric
1 14-oz can of diced tomatoes or 2 medium tomatoes, diced
Heat 1/2 tbsp of the oil in a skillet. Add the coriander, cumin, chillies. cardamom, cloves and peppercorns and roast until they start changing color and become fragrant. Remove and reserve.
Heat another 1/2 tbsp of oil stir fry half the sliced onion, garlic and ginger until they are golden brown. Reserve.
Without adding any more oil, roast the coconut shreds for just a few seconds until they start turning golden-brown. Remove immediately. Be vigilant because coconut can burn easily.
Put the spices, onion, garlic, ginger and coconut in a blender and using 1/2 to 1 cup of water, grind to a smooth paste.
In the same skillet used for toasting the spices and onions, heat the remaining 1 tbsp of oil.
Add the remaining onion and cook until the onion starts turning golden-brown.
Add the diced tomatoes and turmeric. Cook until the tomatoes start to break down.
Add the sliced mushrooms and stir to coat with the spices. Add the potatoes.
Cover and let cook until the veggies turn quite tender.
Now add the ground spice-onion mixture. Stir thoroughly.
Cover and let it cook another 10 minutes for the flavors to meld together.
Garnish with some cilantro or, like I did, add about 1/2 cup watercress in the last few minutes of cooking.
Serve hot!
I served this with Raisin and Nut Pilaf, also from the same blog:
My note: this is so good!
Raisin and Nut Pilaf
Ingredients:
2 cups basmati rice
4 cups water
1 tbsp cumin seeds (jeera)
1/2 cup peas
1/4 cup raisins
1/4 cup chopped cashew and/or pistachio nuts
Salt to taste
1 tbsp canola oil
Heat the canola oil in a large saucepan with a tight-fitting lid and oven-safe handles.
Add the cumin seeds and stir until they sputter, flavoring the oil.
Add the rice and stir until the grains start to turn opaque.
Now add the water and salt and let it come to a boil.
Turn the heat to low and add the peas.
Cover the saucepan with tinfoil and place the lid over it, to ensure a tight seal.
Place the saucepan in a preheated 350-degree oven.
Remove from the oven after 20 minutes. Be very careful because the handles will be screaming hot. Do not open for at least 10 more minutes because the rice is continuing to cook in its steam at this point.
Meanwhile, in a small saucepan, heat 1 tsp of canola oil. Add the nuts and toss them about until they start to turn golden. Add the raisins, stir for about 30 seconds, and turn off the heat.
Pour the nuts and raisins into the rice pilaf and with a fork, fluff gently to mix.
This curry's no exception to my general love for the breed, though it is (I believe) a far more authentic technique, or at least more direct. Ground coconut, cloves, and cardamom are just the 'c' spices in a rich and very flavorful blend that ultimately becomes the thick sauce, which suspends relatively few 'main' ingredients - mushrooms, potato.
Note, though, that if you don't have the whole spices that are called for - don't overestimate, as I did the cloves. They ended up being pretty overpowering. Next time I'll under-clove. Got this from holy cow! a wonderful blog I just discovered.
Vaishy's 'My Dad's "Not-Mutton" Mushroom Curry'
Ingredients:
3 cups of assorted mushrooms, cleaned and sliced into chunky strips (I used crimini and shiitake, but you could use portabella or even button mushrooms)
2 medium potatoes, cubed and microwaved with some water for about 5 minutes until they are barely tender.
2 tbsp canola oil
1 tbsp coriander seeds
1 tsp cumin seeds
2 red chillies
5 cloves
5 pods of green cardamom
1 tbsp black peppercorns
1 onion, thinly sliced
1/2 cup shredded coconut (I use a packaged kind I buy from Whole Foods)
1-inch piece of ginger, thinly sliced
6 large garlic cloves, sliced
1/2 tsp turmeric
1 14-oz can of diced tomatoes or 2 medium tomatoes, diced
Heat 1/2 tbsp of the oil in a skillet. Add the coriander, cumin, chillies. cardamom, cloves and peppercorns and roast until they start changing color and become fragrant. Remove and reserve.
Heat another 1/2 tbsp of oil stir fry half the sliced onion, garlic and ginger until they are golden brown. Reserve.
Without adding any more oil, roast the coconut shreds for just a few seconds until they start turning golden-brown. Remove immediately. Be vigilant because coconut can burn easily.
Put the spices, onion, garlic, ginger and coconut in a blender and using 1/2 to 1 cup of water, grind to a smooth paste.
In the same skillet used for toasting the spices and onions, heat the remaining 1 tbsp of oil.
Add the remaining onion and cook until the onion starts turning golden-brown.
Add the diced tomatoes and turmeric. Cook until the tomatoes start to break down.
Add the sliced mushrooms and stir to coat with the spices. Add the potatoes.
Cover and let cook until the veggies turn quite tender.
Now add the ground spice-onion mixture. Stir thoroughly.
Cover and let it cook another 10 minutes for the flavors to meld together.
Garnish with some cilantro or, like I did, add about 1/2 cup watercress in the last few minutes of cooking.
Serve hot!
I served this with Raisin and Nut Pilaf, also from the same blog:
My note: this is so good!
Raisin and Nut Pilaf
Ingredients:
2 cups basmati rice
4 cups water
1 tbsp cumin seeds (jeera)
1/2 cup peas
1/4 cup raisins
1/4 cup chopped cashew and/or pistachio nuts
Salt to taste
1 tbsp canola oil
Heat the canola oil in a large saucepan with a tight-fitting lid and oven-safe handles.
Add the cumin seeds and stir until they sputter, flavoring the oil.
Add the rice and stir until the grains start to turn opaque.
Now add the water and salt and let it come to a boil.
Turn the heat to low and add the peas.
Cover the saucepan with tinfoil and place the lid over it, to ensure a tight seal.
Place the saucepan in a preheated 350-degree oven.
Remove from the oven after 20 minutes. Be very careful because the handles will be screaming hot. Do not open for at least 10 more minutes because the rice is continuing to cook in its steam at this point.
Meanwhile, in a small saucepan, heat 1 tsp of canola oil. Add the nuts and toss them about until they start to turn golden. Add the raisins, stir for about 30 seconds, and turn off the heat.
Pour the nuts and raisins into the rice pilaf and with a fork, fluff gently to mix.
Friday, February 15, 2008
whole wheat buns
copied from bakingsheet
and recommended by theunwantedthings at the ppk (thank you!) I wonder if I could fold in different grains and seeds..
2 cups whole wheat flour, divided, plus more for kneading
1 cup water, warm (110F)
2 1/2 tsp active dry yeast (1 packet)
1/4 cup wheat bran
2 tbsp brown sugar
scant 1 1/2 tsp salt
Combine 1 cup whole wheat flour, 1 cup water and the yeast in a large bowl and stir well. Let it stand, covered, for 1-3 hours (time is flexible here), until nice and bubbly. This "sponge" will probably puff up, too. This is fine.
Stir the remaining flour, wheat bran, brown sugar and salt into the sponge. Add extra flour a tablespoon at a time until the dough pulls away from the sides of the bowl. Turn out onto a lightly floured surface and knead, adding extra flour as necessary to prevent sticking, for 6-8 minutes or until elastic. Place in a lightly greased bowl, cover with plastic wrap and let rise until doubled, 1 1/2-2 hours.
Turn risen dough out onto a lightly floured surface and divide into 6 equal portions. Shape into rounds and flatten (so they're approx. 3/4 inch thick) onto a lightly greased baking sheet. Cover rolls with a clean dishtowel and let rise for 45-50 minutes.
Meanwhile, preheat oven to 375.
Bake rolls for 19-20 minutes, until browned. They will sound hollow when the bottom is tapped. Let cool on a wire rack before slicing.
Makes 6 buns.
and recommended by theunwantedthings at the ppk (thank you!) I wonder if I could fold in different grains and seeds..
2 cups whole wheat flour, divided, plus more for kneading
1 cup water, warm (110F)
2 1/2 tsp active dry yeast (1 packet)
1/4 cup wheat bran
2 tbsp brown sugar
scant 1 1/2 tsp salt
Combine 1 cup whole wheat flour, 1 cup water and the yeast in a large bowl and stir well. Let it stand, covered, for 1-3 hours (time is flexible here), until nice and bubbly. This "sponge" will probably puff up, too. This is fine.
Stir the remaining flour, wheat bran, brown sugar and salt into the sponge. Add extra flour a tablespoon at a time until the dough pulls away from the sides of the bowl. Turn out onto a lightly floured surface and knead, adding extra flour as necessary to prevent sticking, for 6-8 minutes or until elastic. Place in a lightly greased bowl, cover with plastic wrap and let rise until doubled, 1 1/2-2 hours.
Turn risen dough out onto a lightly floured surface and divide into 6 equal portions. Shape into rounds and flatten (so they're approx. 3/4 inch thick) onto a lightly greased baking sheet. Cover rolls with a clean dishtowel and let rise for 45-50 minutes.
Meanwhile, preheat oven to 375.
Bake rolls for 19-20 minutes, until browned. They will sound hollow when the bottom is tapped. Let cool on a wire rack before slicing.
Makes 6 buns.
Thursday, February 14, 2008
Chhhhocolate pie
with the best piecrust I have ever made (this is a pretty short list, as I've only made piecrust about 4 times in my life). The pie: a silken tofu-based, not too sweet (but certainly decadent) bit of indulgence. served up with jackfruit bbq on whole wheat buns, and stirfried rainbow chard with carrots and crispy bits (slivers of quick-fried corn tortillas tossed with Chinese 5-spice).
The jackfruit bbq:
Fry up some onions in olive oil, add the jackfruit until it starts to brown, dump in about a half cup water, and cover. Periodically add more water and turn the jackfruit. It should soften up in about thirty minutes or so. Then mix up the jackfruit with copious amounts of BBQ sauce. Put on bread. (from the ppk forum, here: http://www.postpunkkitchen.com/forum/viewtopic.php?id=43976)
Note on this: I won't be making this again. Neither of us thought it was all that great, and it's a hassle for us to find the jackfruit. I've never liked spaghetti squash due to its insubstantial texture, and jackfruit is similar. There's a far better recipe for bbq tofu here... I don't really have to have something because it 'looks' like meat (although in fact the soy curls I just got work far better as a bbq sandwich.
The pie:
Vegan Chocolate Pie
Submitted by Ava
prep time: 15 minutes | cooking time: 35-60 mins | makes 4-6 servings
Ingredients
1 Block of Silken Tofu (drained)
1 Pie Crust
1 cup
1 cup soy milk with a t of chocolate powder stirred in (optional; also, you could add some instant coffee for a bit of depth, I think!)
1/3 cup cocoa powder
1/2 cup sugar
1 teaspoon vanilla extract
*optional 1/4 cup chocolate chips
Directions
Preheat the oven to 350 degrees. Cut block of tofu into small chunks and put into the blender. Add the soymilk, sugar, vanilla extract, and cocoa powder and blend well until there are no large chunks of tofu. If you'd like add chocolate chips. Once all are combined pour into the pie crust and bake for 35-60 mins (depending on your oven) or until the top appears solid. Chill for 1-2 hrs before serving.
adapted from here http://www.theppk.com/recipes/dbrecipes/index.php?RecipeID=235
The piecrust
The jackfruit bbq:
Fry up some onions in olive oil, add the jackfruit until it starts to brown, dump in about a half cup water, and cover. Periodically add more water and turn the jackfruit. It should soften up in about thirty minutes or so. Then mix up the jackfruit with copious amounts of BBQ sauce. Put on bread. (from the ppk forum, here: http://www.postpunkkitchen.com/forum/viewtopic.php?id=43976)
Note on this: I won't be making this again. Neither of us thought it was all that great, and it's a hassle for us to find the jackfruit. I've never liked spaghetti squash due to its insubstantial texture, and jackfruit is similar. There's a far better recipe for bbq tofu here... I don't really have to have something because it 'looks' like meat (although in fact the soy curls I just got work far better as a bbq sandwich.
The pie:
Vegan Chocolate Pie
Submitted by Ava
prep time: 15 minutes | cooking time: 35-60 mins | makes 4-6 servings
Ingredients
1 Block of Silken Tofu (drained)
1 Pie Crust
1 cup
1 cup soy milk with a t of chocolate powder stirred in (optional; also, you could add some instant coffee for a bit of depth, I think!)
1/3 cup cocoa powder
1/2 cup sugar
1 teaspoon vanilla extract
*optional 1/4 cup chocolate chips
Directions
Preheat the oven to 350 degrees. Cut block of tofu into small chunks and put into the blender. Add the soymilk, sugar, vanilla extract, and cocoa powder and blend well until there are no large chunks of tofu. If you'd like add chocolate chips. Once all are combined pour into the pie crust and bake for 35-60 mins (depending on your oven) or until the top appears solid. Chill for 1-2 hrs before serving.
adapted from here http://www.theppk.com/recipes/dbrecipes/index.php?RecipeID=235
The piecrust
Wednesday, February 6, 2008
incredible-looking tofu
"the tofu was marinaded in the smoky tempeh marinade from v'con then sautéed in some oil & cooked off with bbq sauce." - from the ppk, posted by calcuhater
Follow-up notes: Oh, yeah. This is a keeper! Dinner was tofu, marinated in a smoky mix of garlic, Bragg's, stock, and liquid smoke, then broiled, then baked in a homemade barbecue sauce, served on a whole wheat bun & topped with veggie slaw (carrot, broccoli & cabbage in a light sauce) accompanied by home fries.
From Veganomicon:
- basic broiled tofu
- marinade from the smokey tempeh marinade recipe
- backyard barbecue sauce
- coleslaw
That sauce is great, and we have lots left over! Since we got a bag of preshredded veg for the slaw, I'll be using that in salad and stirfries. yum!
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