Thursday, November 4, 2010

Vegan MoFo!

Post #3. Vegan MoFo! 2010! Get pumped!

This post is a celebration of doing it yourself because it's really not that difficult at all. I made a baguette, seitan, and cashew cheddar cheese from scratch using only a short time (~1.5 hours). What does this equal? Yeah that's right. Vegan. Philly. Cheesesteak. Epic! Crazy delicious and made all by hand from scratch. But, you're going to have to wait until tomorrow to see the completed dish and recipe. For now, please settle for a seitan recipe.

Mori patiently waiting for his serving of the seitan roast.

1.5 hour homemade baguette
Basic Philly Steak Style Seitan

2 cups gluten flour
2 tbsps garbanzo bean flour
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp coriander
.25 cups nutritional yeast
1 tsp black pepper

0.75 cups vegetable broth
1 tbsp almond butter
2 tbsps soy sauce
2 tsps vegan beef broth powder

Mix all the dry. Mix all the wet. Combine the wet and dry and knead for a minute. Form into a loaf or cylinder. Wrap in aluminum foil like its a big tootsie roll or other candy. Steam for 25 minutes. Flip and steam for another 25 minutes.  Enjoy in any number of dishes. Slice it thin for a philly cheese steak.

Wednesday, November 3, 2010

Vegan MoFO!

Post #2. Vegan MoFo. Get pysched!

Tonight I made pizza. An old stand by. I could easily eat pizza everyday. There are so many different variations and it's always delicious. The revelation of Daiya vegan cheese has really made pizza even better. I have used all sorts of vegan cheeses, but this one surpasses all in its far superior stretching and melting capabilities.  Tonight I made gluten-free dough and tomato sauce. One pizza used the pesto cheese from last night with spinach and Daiya cheese. The other pizza has roasted portabello mushrooms and onions with tomato sauce and Daiya.

Before the oven.

After the oven.

I decided that the only recipe worth posting is the gluten-free pizza dough because the rest is self explanatory. So here is my dough recipe.

Gluten-free Pizza Dough

1 cup tapioca flour plus more for adjustments
0.5 cups quinoa flour
0.5 cups brown rice flour
1/4 tsp xanthum gum
1 tsp salt

0.75 cups warm water
2 tsps yeast
1 tbsp agave nectar
1 tbsp olive oil

Proof the yeast by mixing all the wet ingredients together. Let sit for 5 minutes. Mix all dry ingredients into the wet. Combine and check dough for moisture/consistency. It should look and feel like normal pizza dough. Let sit for about 15 minutes while you make the pizza sauce and prepare the toppings. Divide dough in half and make two smallish 8-10" pizza rounds. You can roll by hand or with a pin. Place on a cookie tray sprinkled with cornmeal. Coat the dough with olive oil to help it brown. You can prebake this or not. Parbake for about 5 minutes at 400F. Finish pizza  by cooking for ~10 minutes in the oven at 400F. 

Tuesday, November 2, 2010

Vegan MoFO!

For this first post in the vegan MoFo I decided to write about this old gem of a recipe/method. I say method because it is really much less of a recipe than it is of a method of throwing things together. Its basically a one pot wonder meal that has always gotten me fed on those weeknights when school has dragged me into the dark narrow corners of the library into the wee hours of the morning. Quick, easy, and delicious.

So the dish is basically pasta with potatoes and vegetables and pesto, but really it could be any sauce you want. I just prefer pesto. For this particular dinner I made a parsley pesto using pistachios in place of pine nuts.

Delicious, quick, and easy.

Pistachio-Parsley Pesto (hows that for some alliteration)

1 bunch of parsley, trimmed but keep the stems because they're delicious
0.5 cups shelled pistachios (w/out shells)
0.25 cups nutritional yeast
2 cloves garlic
1/2 a lemon's worth of juice
0.5 cups olive oil
salt and pepper

Put everything in a food processor except the oil then let her rip. Get it all chopped up really well then slowly add the oil while the food pro is whizzing. Let it combine but don't let it get too smooth. 

Quick Meal Method

In a pot of boiling water add some of your favorite potatoes chopped into a dice. Let that boil for 5 minutes then add the pasta. Wait another 5-7 minutes then add your chopped broccoli. Let boil for another 3-5 minutes until everything is tender. Drain. Return to pot. Drizzle with olive oil and then add the pesto. Season. Top with nutritional yeast. Use the proportions that you want so that you get most of what you like the most. Enjoy!

I'm pumped to see what everyone else is doing for this year's mofo!!