So maybe you are planning to do some grilling this holiday weekend (July 1st for us Canadians, July 4 south of the border). And maybe you would like to grill up a few tempeh burgers. I thought I would take a trial run and see what the results were. My advice is this: don't use the grill as the primary method of cooking these burgers. Although the burgers hold up well on the grill, they dry out too much. I would suggest cooking them as usual on the stove, keeping them in the fridge, then reheating on the grill.
Monday, June 30, 2008
Sunday, June 29, 2008
I have not made scrambled tofu for a while and I'm not sure why. It is easy to make and incredibly tasty. You really can use whatever veggies you have in the crisper to jazz up your tofu, but this combination works very well (and looks so pretty). I know that scrambled tofu has become fairly ubiquitous in vegan bloggerdom, but here is the recipe anyway.
- 2 tbsp oil
- 1 sweet onion, diced
- 2 cloves garlic, diced
- 8 oz sliced mushrooms
- 1/4 cup water (more as needed)
- 1/2 tsp tumeric
- 1 tsp paprika
- 1 tsp salt
- freshly ground pepper
- 1 pkg extra firm tofu, crumbled
- 1 tomato, diced
- 1 bunch asparagus, steamed and cut into 1 inch sections
- 4 cups baby spinach
1. Saute onion and garlic in a saucepan over medium heat for 5 mins. Add mushrooms and saute until they release their water and have reduced in size. Get the asparagus steaming.
2. Add water, spices, tofu and mix well. Cook for 5 mins, adding more water if it gets too dry. Add tomato and cook for 3 mins. Add asparagus and spinach and reduce heat.
3. Cover pan with a lid to let spinach cook. Remove lid and mix everything well.
Posted by Vegan Dad at 7:21 PM
Saturday, June 28, 2008
It doesn't take a culinary genius to know that bananas and chocolate were made for each other. These are a quick and easy treat on a hot summer day, and the kids love them. I don't think I really need to post a formal recipe. Just cut bananas into 4 sections and place in the freezer for an hour or so (you want them cold, but not frozen solid). Dip into melted vegan chocolate chips and enjoy!
Friday, June 27, 2008
OK, I am sure you saw the pic tonight and thought, "what the deuce?" I was tempted to call these "Three Mile Island Mashed Potatoes" because they look like cooling towers and the attempt at a funky presentation was about as successful as America's foray into atomic energy. The plan was to add finely grated zucchini to mashed potatoes for extra nutrition and taste. But, I thought the boys might revolt at green specks in their potatoes so I tried to a kind of columnar presentation. As you can see it did not work out. The flour I added to make them stiffer made the potatoes too gummy, and the columns flattened in the oven. That aside, the idea is still good. After you make mashed potatoes, add in one finely grated zucchini and mix well. The flavours work well together and it is a way to get kids to eat zucchini.
Thursday, June 26, 2008
If you have ever made whole wheat bread you know that it has a tendency to be dense, dry, and generally unpleasant. I love fibre as much as the next guy, but nobody likes having to drink several litres of water with their sandwich just to get it down. That is why many recipes blend whole wheat and white flours to get a more airy loaf. This bread is made completely of whole wheat flour, but the fermented starter and blend of hard and regular flour gives it a wonderful texture. This may look like a lot of work, but it really isn't. It just takes time, and time results in great bread. The recipe is modified and veganized from The Chez Piggy Cookbook.
Morning of Day One: Starter
- 2 tbsp active dry yeast
- 3/4 cup warm water
- 1/2 tsp lemon juice
- 2/3 cup soy milk
- 1 3/4 hard whole wheat flour (ask at a bulk food store)
1. Whisk yeast into water in a large bowl. Put lemon juice in a measuring cup and fill with soy milk to 2/3 mark. Stir with a fork to thicken. Add to yeast mixture and whisk in flour. Cover and let rest in a cool place.
Evening of Day One: Starter
- starter from the morning
- 2 cups warm water
- 2 1/2 cups regular whole wheat flour
- 2 1/2 cups hard whole wheat flour
1. Mix everything in a large bowl, cover, and refrigerate overnight.
Day 2: Dough and Bread
- 1 1/2 cups starter
- 1 1/2 cups warm water
- 1 tbsp active dry yeast
- 2 1/2 cups regular whole wheat flour
- 2 to 2 1/2 cups hard whole wheat flour
- 1 tbsp sea salt
- 2 tbsp maple syrup
1. Mix everything together in a large bowl, then knead on a floured counter top until smooth. Let rise in a greased and covered bowl until doubled (about 1.5 hours).
2. Degas dough, divide into two, roll into loaves, and place in loaf pans. Cover with a towel and let rise for about 60 mins, until almost doubled in size.
3. While dough is rising, preheat oven to 400 degrees, convection (425 regular). Place a cast iron pan on the bottom rack and fill with an inch or so of boiling water. Make three slashes with a razor blade on the top of the loaves and bake for 12 mins (15 mins regular).
4. Remove pan of water, reduce heat to 350 convection (375 regular), and bake loaves for 15-18 mins (20-25 mins regular), until loaves are golden brown and sound hollow when you tap on the bottom.
5. Cool on wire racks.
The extra starter will keep in the fridge for a few days. You can also freeze it. Measure out 1 1/2 cup chunks of starter and freeze in containers. Thaw in the fridge the day before you want to make bread. The starter will make 8 loaves total.
Wednesday, June 25, 2008
I don't think I have ever had Swedish Meatballs, but I have often pined for them when shopping at IKEA. I don't know what it is about wandering through a maze of Swedish furniture that makes you hungry for just about anything. Traditional Swedish meatballs are served in a cream and beef broth sauce, so I have tried to duplicate a beefy type flavour here. The dish went over pretty well with the kids--meatballs and rice are always a winning combo.
- 1 recipe perfect tempeh burger, made with 1/2 cup wheat gluten, shaped into about 24 balls
- 2 tbsp oil
- 4 cups water
- 1/4 cup Bragg's, or light soy sauce
- 2-3 tsp Marmite
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tbsp vegan Worcestershire sauce
- 2 tbsp HP sauce
- 1 tbsp cornstarch
- 2-4 tbsp sugar
- 1/2 cup plain soy milk
- 3 tbsp flour
1. Fry meatballs in 2 tbsp oil over med-lo heat for 15 mins, turning regularly, until browned all over.
2. While meatballs are frying, make the sauce. Combine water, Bragg's, Marmite, spices, sauce and cornstarch in a large pot and bring to bubbling. Whisk flour into soy milk and add to pot. Whisk until smooth and thick.
3. Add meatballs to sauce and simmer for 20 mins, uncovered. Stir regularly to keep sauce from sticking to pot. Be gentle so the meatballs don't break apart (they are durable, but not invincible).
4. Serve over rice.
Tuesday, June 24, 2008
I have lamented before about the poor selection of ethnic food available in my city. There are no ethnic markets, just an ethnic section in the grocery store. On top of that, I shop at a store called No Frills which, as the name suggests, has no frills (selection is often a frill). So I was very happy to see green salsa for sale on the shelves the other day (back in Ohio I used to buy fresh tomatillos and make my own green enchilada sauce, but those days are over). Then, the bulk food store was selling off Vegan Gourmet cheese for 99 cents--I had to buy some. The logical dish to make was enchiladas. The taste was very good, considering pretty much everything came from a can, but it reminded me that I can live without Vegan Gourmet.
- 1 tbsp oil
- 1 sweet onion, diced
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp cinnamon
- 2 can Old El Paso green chiles, with juices
- 1/2 cup tomato salsa
- 2 cups finely chopped veggie lunch meat
- 1/2 cup shredded vegan cheese (optional) plus more for top
- 10 wheat tortillas (or corn)
- 1 1/2 jars green salsa
Preheat oven to 400 degrees. Grease a 9 x 11 baking dish.
1. Heat oil in a saucepan over med-hi heat. Saute onion and garlic for 5-7 mins, until translucent. Add chili powder, cumin, and cinnamon and mix well.
2. Add chiles, salsa, and veggie meat to the pan and bring to bubbling. Stir in cheese if using, and adjust seasonings to taste. Remove from heat.
3. Place 1/10th of the filling in a tortilla and roll up. Place in prepared baking dish. Repeat with remaining filling and tortillas. Cover everything with salsa and as much cheese as you want.
4. Bake for 20 to 25 mins, or until sauce is bubbling and cheese is melted (or whatever it is that vegan cheese does).
I have already begun working on my Christmas gifts for this year--the plan is to make a Vegan Dad cookbook to give to friends and family (well, there goes the element of surprise). Some of you have expressed an interest in a cookbook so you don't have to keep dragging your laptop into the kitchen, or keep printing off pages of recipes, so I thought I would see how much interest there would be in a Vegan Dad cookbook. Now, keep in mind this would be totally homemade, designed by me and printed off at some local copy center, and would pretty much be the recipes already on the blog. I would like to do colour prints on nice paper stock, and spiral bound seems to make the most sense (easier to keep open on the counter top). I would have to investigate price of printing and mailing, so this is all theoretical at the moment. If you are interested (or not), please click an answer on the poll near the top of the right column. Any general comments or questions can be emailed to me at vegandadDOTblogspotATgmailDOTcom.
Monday, June 23, 2008
Nothing went right for tonight's meal except this sauce (which is why it's the only thing I am posting). Not even the picture turned out. Curses! I experimented again with a new seitan, but it did not work out well. I also envisioned a dish with red pepper and cashews but ended up having neither in the fridge/pantry. The sauce, however, is exactly what I was going for--sweet with a citrus undertone and a spicy bite.
- 1 medium pineapple, peeled and cored, cut into chunks
- juice of 1 lime
- 1/2 cup water
- 1/2 cup brown sugar
- 1/4 cup chili garlic sauce (or more, depending how hot you want it)
- 1 tbsp soy sauce
- 1 tbsp cornstarch
- salt to taste
1. Place all ingredients in a food processor and blend until smooth. Place in a saucepan and bring to bubbling. Lower heat to medium and cook for 5 mins, until thickened and smooth.
2. Use right away in a dish, or store in a bottle in the fridge for later.
Some potentially good news for us vegan men. A new study by Dr. Dean Ornish suggests that a low fat vegetarian diet coupled with exercise and stress management techniques, like yoga, actually shuts down prostate cancer triggering genes and stimulates cancer preventing genes. What is the science behind it, and how does it all work? I have no idea. You can link to the news story I saw here and here, and to the study itself here. If Ornish's findings are correct, this means good things for exercising, yoga-doing, plant-eating men like myself.
Sunday, June 22, 2008
A few days ago Teresa asked if there was any way to make the seitan in the chicken wingz a little less chewy (or did she say rubbery?). Then, Happy Herbivore dubbed me the Seitan King (which sounds vaguely evil). Then, a reader from the UK mentioned that she could not get vital wheat gluten anywhere. All of this to say that I have been messing around with an old school seitan--one made by kneading dough in water to release the starch. I am trying to create a seitan that is tender but also white like chicken to sway even the most die-hard omnivore (you may know some of these). Above is a trial run of the new seitan made into a sweet and sticky chicken wing. It was pretty good. I think the recipe would also make good chick'n strips (say goodbye to Yves). More to come later.
Today was beautiful and sunny so we spent a lot of time at the lake. That did not leave much time to get creative in the kitchen. So I thought I would share these awesome brownies I made from Have Cake, Will Travel. I love this blog, and not just for its beautiful pictures. I am not very inventive when it comes to baking, so I enjoy looking at what creations Celine is able to come up with. She utilizes a bunch of interesting ingredients in her desserts (avocado, beans, sweet potato, etc.), and everything I have made from her blog has been a hit. These brownies are no exception. They really can't decide if they are brownies or fudge, and as you can see from the pic. They are best served cold and will quickly deliver a rush of chocolate into your bloodstream.
Saturday, June 21, 2008
I know there are a bunch of vegan mac and cheese recipe floating around out there on the internets and in cookbooks. I have tried many of them, but I always keep coming back to this recipe. The inspiration comes from my good friend, Sjanie, in B.C. (my only vegan friend, actually, aside from my blog readers). She was very supportive of my decision to go vegan and she would send recipes as we chatted via MSN Messenger, which I would hurriedly cut and paste, print off, and try out. The original print out is long gone because I started just pitching ingredients into a blender, adjusting as necessary to get the taste and consistency I wanted. I decided to finally measure and write down what went into the blender and share it with you. My kids love this dish slathered with ketchup, Canadian-style.
Friday, June 20, 2008
The first cookies I ever made by myself, at around 12 years of age, were snickerdoodles. Around that time my Mom went back to work, leaving my brothers and I in charge of cooking dinner for the family. She would leave step by step instructions for simple meals, and a hot dinner would be ready for her and my Dad when they got home. This is how I learned basic kitchen skills and where my love of cooking began (a love of eating had already been established). I soon began making desserts from my Mom's Betty Crocker cookbook (enter the snickerdoodles), and from a box filled with my great grandmother's recipes for Boston Cream Pie and other delightful sugar and fad-laden treats. So when I saw this snickerdoodle recipe on Have Cake, Will Travel, I immediately tagged it. I finally got around to making them today for a nice after lunch treat. They are crisp yet soft, and are everything a snickerdoodle should be. I did add a tsp of canola oil to a double recipe because the dough seemed too dry, and I made bite-sized cookies that fit perfectly into the kids' lunch bags for school. Thanks, Celine!
You may have heard that Morgan Spurlock did an episode on his FX series 30 Days where a North Carolina deer hunter spent a month with a vegan family involved in the animal rights movement. The episode is poignant and sensitive and well worth a viewing for vegans and non-vegans alike. You can stream the episode here.
I seem to be having trouble getting my blogroll to link directly to Google Reader. Yes, I could just enter the URLs one by one but, let's face it, technology has turned me into a wuss. So, I thought I would try something a little different. I have added a new section called "Great Stuff from Other Veg Blogs" in the right column. These are items I have tagged from other blogs that strike me as something I want to try. For the most part I haven't tried them (it's hard to make other peoples' recipes while blogging about your own), but I would like to. Think of these as Vegan Dad's top recipe picks, for whatever that is worth. Hopefully it will steer you to some great recipes from the many great blogs I keep tabs on.
Thursday, June 19, 2008
You may not want to make the veggie lunch meat I posted yesterday for your daily brownbag at the office, but you will definitely want to make it for this recipe. I guarantee that you will be overwhelmed by its sweet and messy awesomeness.
Wednesday, June 18, 2008
What is it with kids and not wanting to take adventurous lunches to school? Last year, Son #1 would only take PB&J to school. Every. Single. Day. All nuts are banned at his school this year, due to allergy concerns, so all he wants is veggie meat with vegenaise and mustard. Now, you may remember my post on Solae (made by DuPont) and the fact that Yves and other companies use Solae soy. So I thought I would try my hand at making my own lunch meat. I figured I could just make a huge seitan log and steam and bake it until done. Just like a huge veggie sausage. I didn't try to make it like chicken or beef or anything, just plain ol' veggie meat. I think the end product was pretty good, but perhaps a tad dry. I think I could lower the gluten a bit and bake it a bit less. Still, the recipe is very postable and Son #1 has been eating it up this week.
Tuesday, June 17, 2008
We scored several bags of discount tomatoes at the grocery store, so it was homemade pasta sauce tonight with tempeh meatballs. I made these polenta cups (with cornmeal because it's easier) to try to get the kids to eat some zucchini without so much whining. They didn't whine, but they didn't jump up and down either. I really liked them and they would make a nice appetizer.
Monday, June 16, 2008
I finished up a conference paper today and decided to unwind by experimenting in the kitchen. I was determined to try out my rosette iron and veganize the 1950s recipe that came with it. I thought a mixture of flax and tofu would replace the egg, while baking powder and soda would help with the leavening action. The batter came together very well (and very easily) and I was ready to go. I dipped the iron in the hot oil, as per the instructions, then in the batter, then back in the oil. The batter puffed up perfectly and I was happy. The only problem was that the cookie totally bonded to the iron and there was no way that puppy was coming off. But, as the old saying goes, when life gives you a bowl of batter and a pan of hot oil, make funnel cakes! These remind me of the days of my youth at Canada's Wonderland riding the roller coasters and chowing down on funnel cakes in the hot sun until I felt like barfing. Ah, the good ol' days. I certainly would not make these on a regular basis on account of the fat, but it was fun to relive an old favourite.
Oh, the funky things we find at garage sales. Vegan Mom picked up this rosette and timbale iron (circa the 1950s, I think) this weekend. To be honest, I have never seen such a thing and wasn't even sure what a rosette or timbale was, let alone how the iron aided in their creation. Luckily, the box included a handy book of "unusual old world and American recipes" that answered all my questions. Rosettes are a type of cookie, and timbales are pastry shells into which on could place a variety of things (the book's suggestion: creamed tuna. Um . . . no?). The method of making these things smacks of the 1950s, too. Heat iron in fat, dunk iron into batter, dunk iron back into fat and deep-fry until done. The batters rely heavily on eggs and condensed milk but I really want to use these things just for the fun of it. So, stay tuned. And, has anyone heard of these type of irons before?
Sunday, June 15, 2008
Saturday, June 14, 2008
The great thing about tonight's meal is that it helped me figure out what to serve for Christmas dinner (and who doesn't plan Christmas dinner in June?). Imagine the pic above with a chestnut and sage stuffing and a cranberry glaze. It's all going down in December. Today's recipe has a nice summery feel and makes use of sweet peaches and apricots in the stuffing and glaze, balanced by cinnamon and ginger. The seitan is both steamed and roasted, giving it a perfect texture. It was a big hit with my visiting in-laws.
- pinch of nutmeg
I have been wracking my brain trying to remember what the first vegan meal was I ever cooked was after deciding to eschew all animal products. I honestly can't remember. I'm sure it must have been something out of Vegan With a Vengeance since that is the first vegan cookbook I bought. It probably also had tofu. I thought it would be fun to hear about other people's virgin vegan cooking voyages. What did you make? Was it awesome? Horrible? Did you wonder what you were getting into?
Friday, June 13, 2008
I was leafing through a Homemakers magazine today from a few years ago. You can pick up old magazines for dirt cheap at the thrift store and look through the recipe section to see what the non-vegan world is up to. Sometimes it can lead to new ideas and inspiration for vegan dishes. This particular issue did not have any good ideas, but it did have a McDonald's ad that made me snort. The ad shows a young boy, around seven years old, with his face and hands all amess from the BBQ sauce he has been dunking his McNuggets into. The caption reads, "At least what made it in him was all white seasoned chicken breast." Well, that's not all he is getting (and, seriously, I used to eat McNuggets. I find this chicken breast claim dubious). According to McDonald's own website, McNuggets contain "chicken meat, chicken skin, salt, flavour [hydrolyzed plant protein (corn, soy, wheat gluten), disodium inosinate, disodium guanylate]. Coated with: wheat flour, water, toasted wheat crumbs, modified cornstarch, corn starch, yellow corn flour, salt, vegetable oil shortening (soybean), sodium bicarbonate, sodium aluminum phosphate, spices, sodium aluminum silicate (manufacturing aid), modified milk ingredients, wheatstarch. Cooked in 100% vegetable oil (Canola oil, corn oil, soybean oil, hydrogenated soybean oil with THBQ, citric acid and dimethypolysiloxane)." All of this boils down to 310 calories, 19g of fat (29% daily value for an adult!), 45mg of cholesterol, and a whopping 670g of sodium. And let's not forget the fries and the drink. Needless to say, I felt compelled to make chickenless nuggets tonight.
Thursday, June 12, 2008
This is an addendum to the Indian dishes I posted a few days ago. This is not a kid-friendly meal per se, but kids really do like them. And what's not to like? It's deep fried bread, for crying out loud! Pooris are easy and fast because they don't require any rising like naan. I did experiment baking them in a hot oven on a hot baking stone but to no avail. I guess they really do need the hot oil to puff up.
Wednesday, June 11, 2008
Let me just say that the maple leaf shape of tonight's meal inspired many ideas as to what to call the dish. But, in my attempt to help people who are Googling their way through the interwebs looking for easy vegan kids meals, I went with the more boring yet descriptive title above. Tossed on the scrap heap were "Tofu for Hosers," "Baked Tofu, eh?," and "Tofu Night in Canada." Of course, these may only be funny to Canadians (and maybe not even then). Anyway, the problem I tried to solve tonight was how do you get kids to eat tofu? The answer? Make sure it doesn't look like tofu! A funky shape, some breading, and a good dipping sauce will go a long way. I prepared these two ways--crispy fried and oven baked. I liked the crispy fried but the kids liked the oven baked hands down.
2. Cut tofu into 1/4" slices and stamp shape with cookie cutter. Dip tofu shapes in soy milk mixture, then toss in bread crumbs. Place on baking sheet and spray lightly with oil.
Tuesday, June 10, 2008
This is the final installment of kid-friendly Indian dishes. Obviously this dish was inspired by my insistence that people, and in particular kids, like to eat things off of sticks. I also wanted to experiment with BBQing seitan, operating on the rationale that baked seitan tastes pretty darn good so how much different would it be to BBQ it? So, can you BBQ seitan? The answer is yes, but with two caveats. First, you really have to keep the heat low. Seitan is not meat and thus does not ooze fat and blood and whatever else comes out of flesh when you cook it. Therefore, if you go firing up the BBQ like you are grilling a steak, then you, my friend, are going to end up with a dry, crunchy, and altogether unpleasant meal. Second, you need to regularly turn and baste the seitan to keep it hydrated. The end result was a very meat-like skewer. Maybe too meat like. They were a little chewy, but the kids absolutely loved them--especially because they could poke each other with the skewers when the meal was over.
If your kids are like mine then they have developed an irrational hatred of certain foods served certain ways. Take tomatoes, for instance. Son #1 loves ketchup, tomato soup, and spaghetti sauce, but place diced or sliced tomatoes in front of him and the whining begins. You may try to rationalize with him about how tomatoes are in many of his favourite foods, but you will always end up exasperated and about ready to throw all of the tomatoes right out the window. I have found that the best thing to do with kids is to get rid of all suspicious chunks and lumps in sauces. Whenever they look at a chunky sauce they say, "I hate this dish! (pause) Ummm . . . what is it?" So to save yourself much grief and blend everything up like I have done here.
Guess who found a workable copy of the old Vegan Dad template on his office computer? Yes, that is why I keep a folder on my desktop called "stuff." It's kind of like that one drawer you have at home filled with things you probably should chuck out but which might actually come in handy one day. It's nice to have a little colour back in the blog, and the old familiar look. Many of you liked the new look, but some had a reaction not unlike the ones people have when they come home from university in the summer to find out that their parents have painted their bedroom and moved all their stuff around. The whole experience has taught me a few things. First, change is bad. Second, stop procrastinating about your conference paper by messing with the setting on your blog.
Monday, June 9, 2008
I have been craving Indian food (probably because the weather is finally getting hot around here) but I also want to keep this month's quest to make kid-friendly meals in mind. So, this is an attempt to introduce kids to mild Indian flavours with a convenient hand-held presentation. The recipe calls for tumeric which adds a nice flavour but is almost impossible to get out of clothing (or carpet) if your food spills. So if you have messy eaters or real young kids you might want to hold off on the tumeric until more food ends up in their mouths than on the floor. I have also kept the spicing mild for the kiddies, so you can adjust to your own taste.
Sunday, June 8, 2008
This is a celebration cake for my VegNews Top Blog honour, and a thank you to myself for the hours spent baking for the street fair (nothing like thanking yourself for baking by doing more baking!). Back in the day I used to make a cake sort of like this with a whipped cream filling. I have never tried my hand at vegan whipped cream (I think I saw a recipe once with a coconut milk base), but I tagged this Chocolate Mousse recipe from Have Cake, Will Travel a while back thinking it would be perfect for this kind of cake. Now, while I am comfortable baking bread I am not well versed in the ways of the cake. I searched around for vegan sponge cake recipes and made various modifications as I saw fit (I still think it is too high in baking powder). Not the greatest cake in the world but it did the trick and its mediocrity is masked by all the wonderful mousse filling. I really should email Isa for cake advice.
- 1 cup soy milk
Saturday, June 7, 2008
I am back from the street fair and am utterly exhausted. But, I am happy to report that my bake table was a complete success and I made about $220 for the school. The lemon currant rolls were the biggest hit and sold out in about 15 minutes, followed by the rustic bread and whole wheat bread. The baguettes were also a great seller. Surprisingly, the white bread was almost last to go. Of course, people didn't realize that that bread took three days to make with various fermentations, so maybe I need to come up with a sexier name for it next time. The only thing left were about a dozen hamburger buns. The pic above is everything in my kitchen before I hauled it over to the street fair.
Friday, June 6, 2008
Sorry, no recipe tonight. I literally spent all day in the kitchen baking for the Street Fair. I will post a pic tomorrow when everything is done. Today alone I made 20 large cookies, 30 bagels, 12 baguettes, and about 20 loaves of various types of bread (it's all getting a bit hazy). Here is the card I am including with each purchase.
The editors of VegNews magazine have selected Vegan Dad as one of the 21 best vegan blogs in the first annual VegNews VegBloggy Awards. Well how about that? Now I feel even more pressure not to suck. I did an interview of sorts via email and they asked for my picture, so if you are interested in getting to know the dad behind the blog, pick up the July/August issue of VegNews (available July 1).
Thursday, June 5, 2008
By now you have probably noticed the format changes to the blog. Let's just say that I learned a lesson in being sure you know what button you are clicking. I was looking through some templates, contemplating switching things up on Vegan Dad, when I carelessly clicked the button that switched the template instead of just previewing the template. Yarg! I knew I had a backup of my old template somewhere on my computer, but when I tried to load it I kept getting an error message. So, I just ran with it and switched things up. The bummer is that I lost my link list, videos, blogroll roll, etc. I am not sure where that info went. So please don't feel liked I have shunned you all--I will begin slowly rebuilding. As for tonight's meal, it is a real crowd pleaser. I love a good sloppy joe with some bite and this recipe delivers. This is an adapted recipe from The New Basics, one of those very non-vegan cookbooks I keep around (I am pretty sure there is a recipe for a ham stuffed inside a chicken stuffed inside a turkey deep fried in bacon grease somewhere in there). It has lots of information about technique and basic cooking skills, and every now and then I veganize something from it.
Wednesday, June 4, 2008
Son #3 has now been fully inducted into boyhood: he had his first trip to the emergency room tonight. There was a little scuffle with the three boys at the bottom of the stairs that resulted in Son #3 falling off the bottom step and banging his forehead on the hot water radiator in the front hallway. He got a small but deep gash and so I was off to the hospital. Fortunately, small child + head wound = we didn't have to wait long. 45 mins later they had glued his wound and we were on our way home. As for dinner, there wasn't a whole lot of time between baking for the street fair and trying to write a conference paper. So I revived the vegan wings but made a more kid-friendly sauce. This recipe is awesome so it was totally worth repeating.
Tuesday, June 3, 2008
My baking extravaganza has begun for the King George Public School street fair! (Now there's a school name you won't see south of the border.) Being the nerd that I am I have created a spread sheet to map out rising and baking times so that I can pull everything off for Saturday. I made more hamburger buns today since they were such a success I felt I needed to add them to the list of items for my bake table. Today, though, I made them with my stand mixer. It really saved a lot of time and made the recipe a whole lot easier. So, here is the recipe as I made it. A kitchen scale is needed to measure ingredients and to make sure that the buns are of uniform size.
Monday, June 2, 2008
I have never been to White Castle in my life. Even when I ate meat I steered clear of their steamed hamburgers that have the dubious reputation of passing through you like they were laced with Olestra. But I do like the idea of small burgers since they are perfect for kids. So, behold! This is my first installment of kid-friendly recipes for this month (see sidebar if you have no idea what I am talking about). My original plan was to buy dinner rolls at the grocery store and use them as buns. But, I could not find any without egg or dairy in them so I had to make my own (see here). The boys loved them since they were kid-sized. This is the first time Son #2 has eaten an entire burger bun and all. Usually he gets frustrated with the regular sized bun and just eats the burger and toppings with a fork. I also think this is a perfect recipe to ease omni kids into meat-free burgers since the patties are thin.
Sunday, June 1, 2008
Sunday brunch has now become an institution at our house. Today I thought I would try to add something new to the mix. I browsed through a few websites for ideas (non-vegan brunch is very heavy on the eggs) and put together this recipe. These are quite tasty and when I described them to the boys as "little apple pies" they got very excited. They balked a bit at the walnuts (I am not sure why since they gulp down Isa's chocolate chocolate chip cookies with walnuts with no problem) but ended up clearing their plates in the end.