Saturday, May 31, 2008
Friday, May 30, 2008
Thursday, May 29, 2008
- 2 cloves garlic, minced
Wednesday, May 28, 2008
Tuesday, May 27, 2008
Monday, May 26, 2008
Sunday, May 25, 2008
Saturday, May 24, 2008
Friday, May 23, 2008
Thursday, May 22, 2008
- 2 1/2 cups warm water
- 6 1/2 cups to 7 1/2 cups bread flour
- 1 tablespoons salt
- 2 tablespoons cornmeal
2. Form the rolls: Place a pan filled with hot water on the floor of the oven or on the lowest rack. Preheat the oven to 450 degrees F. On a lightly floured surface, divide the dough into 10 (or 14 or 16) equal pieces. Form each piece into a roll shape and place on a baking pan lightly dusted with cornmeal. Let rolls rise uncovered for 30 minutes.
3. Bake the rolls: Using a razor blade or sharp knife, make a 1/4-inch-deep slash on the top of each roll. Slide the baking sheet into the upper third of the oven and bake until dark golden brown -- about 25 minutes. Transfer the rolls to a wire rack and allow to cool 10 minutes. Store in an airtight container for up to two days or freeze for up to 1 month.
Wednesday, May 21, 2008
- 1 cup instant oatmeal
- 2/3 cup vital wheat gluten
- 2 tsp ground fennel seed
- 1 tsp marjoram
- 3 tbsp soy sauce
- 2 tbsp HP sauce
- 1/2 tsp browning sauce (optional)
- 1/4 cup (or more) water
Tuesday, May 20, 2008
You will note that we adults only require 2-3 servings of "meat and alternatives" per day. That's right. For non-meat eaters, that means as little as 1.5 cups of tofu or beans per day. And let's not forget our dear friends tempeh and seitan. Piece of friggin' cake. We also need two servings of "milk and alternatives." Soy milk easily fits the bill. The bulk of our diet is supposed to come from fruits and vegetables and grains. Really, the vegan diet conforms more to the recommendations of the Canada Food Guide than the standard North American diet that makes a rather large chunk of meat the centrepiece of each meal. I'll leave you with this tidbit of advice from the Food Guide:
Monday, May 19, 2008
All that being said, Solae is not organic, and it is made by DuPont who has a less than stellar environmental record. Solae is also used to feed the livestock slaughtered in factory farms all over North America. So, what's a vegan to do?
Sunday, May 18, 2008
2. Remove the plastic wrap and stir the additional yeast into the sponge. Add 3 cups of the flour, sugar, and the salt into the bowl and mix until all of the ingredients form a ball. You need to work in the additional 3/4 cups of flour to stiffen the dough, either while still mixing in the bowl or while kneading. The dough should be stiffer and drier than normal bread dough, but moist enough that all of the ingredients are well blended.
3. Pour the dough out of the bowl onto a clean surface and knead for 10 minutes.
4. Immediately after kneading, split the dough into a dozen small pieces around 4 1/2 ounces each. Roll each piece into a ball and set it aside. When you have all 12 pieces made, cover them with a damp towel and let them rest for 20 minutes.
5. Shape each bagel by punching your thumb through the center of each roll and then rotate the dough, working it so that the bagel is as even in width as possible.
6. Place the shaped bagels on an oiled sheet pan, with an inch or so of space between one another (use two pans, if you need to). If you have parchment paper, line the sheet pan with parchment and spray it lightly with oil before placing the bagels on the pan. Cover the pan with plastic and allow the dough to rise for about 20 minutes. Refrigerate overnight.
4. Before removing them from the pot, sprinkle corn meal onto the sheet pan. Remove them one at a time, set them back onto the sheet pan, and top them right away, while they are still slightly moist. Repeat this process until all of the bagels have been boiled and topped.
5. Once they have, place the sheet pan into the preheated oven and bake for 5 minutes. Reduce the heat to 450 degrees, rotate the pan, and bake for another 5 minutes until the bagels begin to brown. Remove, cool on wire racks, and eat.
Saturday, May 17, 2008
I also just discovered Google Reader. I am probably the last one. Boy, does it make checking up on my favourite blogs a whole lot easier! Check it out if you find your blogroll getting long and unruly.
Thursday, May 15, 2008
Wednesday, May 14, 2008
Tuesday, May 13, 2008
Monday, May 12, 2008
Sunday, May 11, 2008
- 1 9 x 5 non stick metal loaf pan
- 1 946 ml So Good vanilla ice cream (or whatever brand suits your fancy)
- 1 chocolate Tofutti Cutie, diced
- 1 vanilla Tofutti Cutie, diced
- vegan caramel sauce
- 1 pint Tofutti Chocolate Cookie Crunch ice cream (or your preference)
- chocolate pudding filling (recipe follows)
- 5 tbsp margarine, melted
- 1 1/3 cups Oreo baking crumbs
Make sure you have a good freezer so that this cake will harden. I suggest cranking the freezer up to max before starting.
1. Make sure vanilla ice cream is softened, but not melted. Press vanilla ice cream into the loaf pan (fingers work best, so make sure your hands are clean). Ice cream should be about 1/2 inch thick on bottom and sides of pan. Leave about a 3/4 inch space clear to the top of the pan. Stick pan in freezer to let ice cream firm up.
2. Remove pan from freezer. Place chopped cuties into the pan and fill spaces around the chopped bits with caramel sauce. Use a silicon spatula to smooth everything flat. Return to freezer to firm up.
3. Put chocolate ice cream on top of cutie-caramel layer, leaving a trench in the middle for the chocolate pudding filling. Fill trench with cooled pudding. By now, the chocolate pudding and ice cream should be flush with the vanilla ice cream. Return to freezer to let firm up.
4. Mix Oreo crumbs with melted margarine. Press firmly onto the ice cream, covering everything. Cover pan with foil and return to freezer for at least an hour.
5. When it is time to serve the cake, run a knife along the sides of the pan to detach the cookie layer from the pan (i.e. don't loosen the whole side). Place the pan in warm water for a few seconds. Put a cutting board on the top of the pan and flip pan upside down. Give a few good shakes to loosen cake (put back in water if it won't release). The cookie layer should now be on the bottom. Return to freezer to firm up. Slice and serve!
Chocolate Pudding Filling
- 2 tbsp cocoa powder
- 1/2 tbsp cornstarch
- 1/2 cup + 1 tbsp soy milk
- 1/4 cup sugar
- 1/4 cup vegan chocolate chips
1. Whisk cocoa powder and cornstarch powder together in a saucepan. Whisk in soy milk then cook over medium heat until bubbling and thick, stirring constantly with a spoon. Remove from heat and stir in chocolate chips until melted. Place in fridge to cool down.
This would also make a good pudding to eat as actual pudding. Double the recipe and stir in a tbsp of margarine and tsp of vanilla in at the end.
UPDATE: Here is the cake after a night in the freezer. You can see each layer a bit better and everything has firmed up nicely. Probably not a bad idea to make this the day before you want to serve it.
Saturday, May 10, 2008
Friday, May 9, 2008
UPDATE: Johnny Rockets emailed me back stating that the burger they serve is indeed Boca's vegan burger.
Thursday, May 8, 2008
- 1 tsp coriander
- 10 whole anise seeds
- 1 tbsp whole white peppercorns
- heaping spoonful of peanut butter (optional)
- peel and juice of 1 lime
- 1/2 cup chopped cilantro stems
- 2 stalks lemon grass, finely chopped
- 1/3 cup chopped ginger
- 6 cloves garlic, chopped
- 1 onion, chopped
- 2 jalapeno pepper, seeded and chopped
- 8 romaine lettuce leaves, chopped
1. Crush anise seeds and peppercorns with a mortar and pestle. Mix with coriander and set aside.
2. Put peanut butter, lime peel and juice, cilantro, lemon grass, ginger, garlic, onion, and pepper in a food processor. Blend until smooth. Add spice mixture and romaine leaves and process again until smooth. Remove from processor and store in an airtight container in the fridge.
The dish pictured above is a variation of the green curry tofu I made before. You can use more soy than I have listed here if you want, I just find that it takes away from the lovely green colour of the dish.
- Half of the curry paste above (about 1 cup)
- 1.5 to 2 cans coconut milk
- 1/4 cup brown sugar
- 1 tsp soy sauce
- salt to taste
- 1 pkg tofu, diced and prepared however you like
- 1 cup frozen corn
- 2 cup frozen green beans
1. Heat a large frying pan over medium heat. Fry curry paste for 5 mins, until fragrant and most of the water has evaporated. Add 1 can of coconut milk and bring to bubbling. Cook for 15 mins, stirring occasionally.
2. The curry sauce has a bit of texture from the lemon grass. If you want a smoother sauce, strain and add back to pan. Add sugar, soy, and season to taste. Add tofu and cook for 5 mins. Add more coconut milk if sauce is too thick.
3. Add corn and beans and bring to bubbling. Add enough coconut milk to get the consistency you like. Serve over rice.
I also made Thai Corn Fritters. I used hoisin sauce instead of mushroom soy sauce--it made for a lighter colour and a more photogenic fritter.
Wednesday, May 7, 2008
A few days ago Alexis asked if I would write something about giving up cheese; the one hurdle many people cannot leap and become vegan. I generally shy away from these kinds of posts because they can come off as condescending and sanctimonious. So, instead of telling you what to do I will just tell you what choices I made. First, let me say that I loved meat and dairy of all kinds. And why not? Animal fat tastes good--that's why fast food is so popular. My transition to veganism began after viewing Supersize Me. Of course, I knew that fast food was bad and generally did not eat much of it. But then I started reading the books of the people Morgan Spurlock interviewed. Meat was relatively easy to give up after reading about its impact on my health and the environment. And, of course, the exploitation of animals on factory farms in the name of profit. I would now describe myself as a pacifist. So, what about products that don't result in the death of an animal? In my opinion, many animals are still exploited and mistreated even if harvesting their products does not result in their immediate death. Plus, I knew from a brief stint with vegetarianism from 1999-2000, I knew that I would just replace meat with gobs and gobs of dairy and eggs. So, I would be merely replacing saturated fat and cholesterol from meat with the same things from dairy.
So I gave it all up. And it was not easy. I had to develop a new set of cooking skills and a new way of thinking about food. I have been cooking since I was in Grade Seven, and while my Mom was all about balanced meals and eating fruits and veggies (to stave of scurvy, she told us), each meal was constructed around meat or dairy. So, if you can't get chicken breasts out of the fridge and plan a meal around them, what do you do? Vegan With a Vengeance was my first cookbook, and Fat Free Vegan Kitchen was the first blog to give me plenty of inspiration. And I hated the fake cheese. I described Galaxy Vegan Cheese as not unlike plastic vomit, and thought Vegan Gourmet was watery and just plain gross. I think VG is OK now, but I really don't feel like dishing out the $5.75 it costs here. But things changed as I lost my taste for animal fat and started thinking beyond veganizing the old recipes I knew. I truly think that the North American diet conditions us to develop a love of fat, sugar, and salt. You only have to see a kid get his first taste of chocolate to understand this. The first time I tasted Silk's soy nog I thought it was vile. The second time I thought, "hey, this is OK." Now, I think it is awesome. I still don't really go for a lot of vegan cheese, personally, but the kids like to have "real pizza." Even then, you really can't lay it on like dairy cheese.
This blog has proved to me just how diverse and tasty the vegetable world is. We have never eaten better in our entire lives and enjoy a wide array of foods and cuisines every week. Veganism is a very tangible thing I can do for the benefit of my health, the animals, and the planet.