Saturday, April 11, 2009


This post is just me playing catch up (where the title comes from, who spells it like that anyways, obviously its with a k). So I will keep the intro short and sweet. I think this is probably how I will be doing all my posts actually.

Chili Rellenos, BBQ Seitan, Sweet Potato Salad

Chili Rellenos

1 poblano chili, roasted over a flame, skin removed
chunk of cashew cheese, or other vegan white mild cheese

1/3 cup cooked brown rice
1 scallion, minced

1 garlic clove, minced
1 tsp cayenne

Prepare the roasted chili. Saute scallion, or onion, in oil for a few minutes, add garlic, cayenne and salt. Cook for about 5 minutes. Stir in rice.
Stuff the pepper with rice and grated vegan cheese.
Stick in a 400 degree oven for about 10 minutes, so the cheese gets melty.

Put a bit of vegan sour cream on top.

BBQ Seitan

1 cup gluten flour
1 tbsp onion powder
2 tsp garlic powder
2 tbsp nutrional yeast
2 tbsp tamari
3/4 cup water

2 tbsp nut butter or tahini
dash of liquid smoke

Mix all dry ingredients together. Mix all wet ingredients together. Mix both wet and dry together. Knead for a few minutes. Cut into manageable pieces. Simmer in veg broth for about 30 mins. WHen its done, slice, fry and add favorite BBQ sauce. I prefer some sort of maple-chipotle version. Sweet and smoky.

Sweet Potato Salad

7-8 baby sweet potatoes, roasted for about 30 minutes at 400F until done
lots of fresh herbs (parsley, dill, cilantro)
2 dried chilis, sliced
olive oil
lemon juice

After potatoes are done but still warm, make dressing by mashing up all the ingredients to taste in a mortar and pestle. Dress sweet potatoes, and let salad cool.

CHICAGO Style Deep Dish Pizza

Pizza Crust, made with a bit of cornmeal
Vegan butter, obviously, for rubbing down the baking pan

1 package italian sausage ( i use this one, or homemade)
3/4 package mozarella Teese or FYH Monterry Jack
1/2 small onion
2 cloves garlic
italian seasoning dried herb blend
salt pepper

tomato sauce
vegan parmesan

Saute onions and garlic. Add sausage. Cook for about 5 minutes. Add Italian seasoning.
Layer crust, made much thicker than usual of course, about 1/2- 3/4 in thick, with vegan cheese, top with sausage mixture, then top with tomato sauce and Parmesan. Bake at 400F for about 35 minutes. I use a cast iron skillet for mine, and it worked great.

Lemon Dill Seitan Sandwiches with Chipotle Aoli and Baked French fries (on homemade whole wheat bread mind you)

for the seitan

follow the recipe above, except sub vegan chiken broth for water and oil for nut butter. omit the liquid smoke. COok the same. Except after you slice it, fry the seitan strips in oil, then in the last minute, after they are browned add fresh lemon juice and dried dill.

Chipotle Aoli

2 chipotles in Adobo sauce, 2 tsps sauce
1 box silken tofu
4 cloves roasted garlic
3-4 tbsp olive oil
salt, pepper
squeeze of lemon juice

Mix all ingredients except oil really well in blender or food pro. Graudually add oil. Should be mayonnaise like texture.

Build sandwich with tomatoes, avocado, and lettuce. SO good.

Serve with baked fries according to this recipe.

This is a salad. No recipe. Just a salad. It has pea shoots, cashew cheese, baby lettuces, shaved zucchinis, olive oil, lemon juice, chilies, and mint. So eat more salads and vegan food. We will all be happier if you do.

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