Pizza Rolls

Tonight's recipe idea comes from Jen, one of my bakery customers (thanks, Jen!). It is so easy and such a great idea I can't believe I haven't seen it before. I also wish I had thought of it myself. Ha! The dough is adapted from Isa's pizza dough in Vegan With a Vengeance, which she is letting me post here (thanks, Isa!). It tastes even better if you make it the day before and let it rest in the fridge overnight.

INGREDIENTS

- 1 cup warm water

- 1 1/2 tbsp brown sugar

- 2 1/4 tsp active dry yeast

- 1 1/4 cup whole wheat bread flour

- 1 1/2 cup all purpose flour

- 1 tsp salt

- 2 tbsp oil

- tomato sauce

- your favourite pizza toppings

METHOD:

1. Mix sugar into the water and stir in yeast to dissolve. Set aside for 10 mins to proof.

2. Whisk together flours and salt in a bowl, then add yeast mixture and oil. Bring together into a soft dough, then knead on a floured surface for 8-10 mins, until smooth. Add in flour if dough is too sticky.

3. Place dough in an oiled bowl, cover, and let rise until doubled. Punch dough down and knead for a few mins, then return to the bowl. Let double again, or place in the fridge to use the next day.

4. Preheat oven to 450 degrees. Lightly oil a muffin tin. Roll dough into a large rectangle, 24" x 8". Slather with a layer of tomato sauce, followed by your toppings.

5. Roll up like a jelly roll, then slice into twelve 2" sections. Place into muffin tins. Bake for 12-15 mins, or until golden and baked through. Let cool for 10 mins before serving.

Cajun Meatloaf with Sweet Bourbon Glaze

I had a hankering for my meatloaf recipe tonight, but decided to spice it up a little since I really enjoyed the Cajun dish from a few nights ago.

INGREDIENTS

Makes 10 mini meatloaves.
- 2 8.5 oz pkgs tempeh, coarsely grated
- 1 large sweet onion, coarsely grated
- 4 cloves garlic, finely grated
- 3/4 cup vital wheat gluten
- 1 tbsp paprika
- 2 tsp sage
- 2 tsp thyme
- 2 tsp coriander
- 1 tsp seasoned salt (or to taste)

- cayenne pepper to taste
- 1 tbsp soy sauce
- 2 tbsp HP sauce (or A1)
- 2 tbsp olive oil
- water (if needed)

Glaze
- generous 2/3 cup ketchup
- 1/2 cup brown sugar
- 1 tsp mustard

- 3-4 tbsp bourbon

METHOD
Preheat oven to 350 degrees. Oil a 9 x 13 baking pan.
1. Mix grated tempeh, onion, garlic, flour, and spices in a large bowl.
2. Add in sauces and oil, and enough water (you may not need any at all) so you are able to mash everything up with your fingers. Knead/mush/mash for a few mins to mix everything well.
3. Divide dough into 10 pieces and shape into small loaves. Place into oiled pan, and spray lightly with oil. Bake for 15 mins.
4. While loaves are baking, bring glaze ingredients to bubbling in a small saucepan. Let thicken a bit. Spoon over baking loaves. Bake loaves for 15 mins more, then scoop excess glaze back over the loaves. Bake for an additional 20-25 mins, or until glaze is thickened and darkened.

Tofu and Sweet Potatoes over Cajun Quinoa

When the weather outside is frightful you have to turn to food to warm up. This dish makes use of Cajun flavours to transport you to the Bajou in the middle of the winter weather. You can serve this over rice, but I went with quinoa if only because it's fun to say "Cajun quinoa." To make it I cooked 1 cup of quinoa in 2 cups of water. When done, I added 1/4 cup of chopped fresh parsely and a few dashes of hot sauce.

INGREDIENTS
- 2 tbsp oil
- 1 large sweet onion, diced
- 2 celery stalks, diced
- 1 green pepper, diced
- 2 bay leaves
- 3 cups diced sweet potato
- 1 pkg extra firm tofu, diced
- 1/3 cup of water, plus more as needed
- 2 tsp paprika
- 1 tsp thyme
- 1 tsp seasoned salt
- cayenne pepper to taste
- freshly ground pepper
- 1 can coconut milk

METHOD
1. Heat oil in a large pan over medium heat. Saute onion, celery, green pepper, and bay leaves for 5-7 mins, until onion is soft and translucent. Add potatoes and fry for 2 mins. Add tofu, water, and spices. Cook uncovered for about 10 mins, until potatoes are beginning to soften. Add a few splashes of water to keep everything from sticking.
2. Add coconut milk to the pan and bring to bubbling. Simmer for 10 more mins, until veggies are cooked through. Season to taste and serve.

Here is the view out the back door these days.

Earthlings: A Movie Review

The kind folks at Evolutus PR sent me a DVD copy of Earthlings to review. After watching it, I am not sure whether to throw up, cry, or a mixture of the two. Narrated by Joaquin Phoenix, and written and directed by Shaun Monson, this documentary packs a visual punch that is bound to impact anyone who sees it. Maybe I am just a major weenie (I've been told that a few times), but I actually had to watch the film over the span of a few days because I could only handle so much at one time. Most of the footage is undercover camera shots from slaughterhouses, factory farms, animals testing sites, puppy mills, circuses, and zoos. The film questions the assumption that humans are superior to animals, and compares our species-ism to the other "isms" that have blighted humankind's past: racism, sexism, etc. It then shows, in graphic detail, the gruesome results of our desire to make animals service our perceived needs (food, clothing, entertainment, and research).

And now for the film critic part: while the film has an incredible visual impact, I felt that it lacked a variety of voices that makes documentary film-making interesting. Shaun Monson's commentary is at times monotonous, and other times hyperbolic. No one was interviewed for the film, so Monson via Pheonix is the only voice we hear. I personally found it a bit tiring, even though I agree with what the movie is trying to say.

That being said, Earthlings makes a valuable contribution by exposing what goes on behind the purposefully closed doors of the animal-harvesting industry. It reinforced my commitment to veganism, and I can see why they call the film "the vegan maker."

For friends and family who read this blog and would like to see the film, drop me a line. I would be more than happy to lend it out.

Seitan with Apple Squash Chutney

This probably isn't actually a chutney, but it sounds better to say it is. I served this with some chicken-style seitan (this stuff that I blogged about before), but you could serve it with tofu, or a chickpea cutlet, perhaps.

INGREDIENTS

Makes enough to top 8 seitan cutlets

- 2 tbsp oil

- 1 leek, thinly sliced

- 1 celery stalk, diced

- 1 garlic clove, minced

- 2 cups diced butternut squash

- 2 cooking apples, peeled, cored, and finely chopped

- 1/3 cup raisins

- 1/4 cup water (plus more as needed)

- salt and pepper to taste

- 1/4 cup maple syrup

- 2 tsp cinnamon

METHOD

1. Heat oil in a large frying pan over medium heat. Saute leeks, celery, and garlic for 8-10 mins, until soft and translucent. Add squash and fry for 2 mins.

2. Add apples, raisins, water, salt and pepper, maple syrup, and cinnamon. Bring to bubling, reduce heat, cover, and simmer for 20-25 mins, until squash is cooked. Stir occasionaly, adding water, if needed. The chutney should be moist, but not runny.

3. Serve over a seitan cutlet, or a slice of tofu.