Shirataki Noodles…

I heard about Shirataki noodles a long time ago but could never find them. I never looked too hard, even though I was quite intrigued. They’re a noodle made of tofu which is kind of neat. They’re low calorie and low carb if you’re into that kind of thing. I just thought it was pretty cool that they’re made of tofu.

They have a pretty cool texture and they’re filling too…I was told they aren’t very good in pasta with sauce dishes, and I can agree that that’s probably true. In a stir fry dish though, they’re very nice…

Peppery Shiritake Noodle Stirfry

Serves 1-2

1 package of Shiritaki noodles

1 tbsp olive oil

3 cloves of garlic, minced

2 tsp peanut butter

1 tbsp soy sauce

3 tbsp vegetable broth

¾ cup broccoli

1 small carrot

1 stalk of celery

3 leaves of baby bok choy

2 mushrooms

¾ tsp black pepper

salt to taste

  • Drain the noodles and cook as directed on package (I microwaved them).
  • Heat the oil over a medium heat and saute the garlic for 3 minutes.
  • Add the broccoli, carrots, celery, bok choy and mushrooms and saute until cooked.
  • In a small bowl stir together the peanut butter, soy sauce and vegetable broth until smooth.
  • Add the noodles and the sauce to the pan.
  • Stir until sauce is spread evenly and continue to cook for 5 minutes.
  • Add black pepper and salt to taste and serve.

* You can use whatever vegetables you prefer, I’m sure. 😀

Spicy Macaroni Casserole

I used the Cheezy Sauce recipe from Veganomicon for this one.

But I added some spice to it for the casserole. My favourite food. Ever.

Cheezy Sauce

2 cups vegetable broth

¼ cup all-purpose flour

1 tbsp olive oil

3 cloves of garlic, minced

pinch of dried thyme

¼ tsp salt

Several pinches of ground black pepper

1/8 tsp turmeric

¾ cup nutritional yeast flakes

1½ tsp red pepper flakes

1 tbsp lemon juice

1 tsp yellow mustard

Combine the broth and flour in a measuring cup and whisk with a fork until dissolved.

Preheat a small saucepan over a medium-low heat. Place the oil and garlic in the pan and gently cook for about 2 minutes, stirring often and being careful not to burn the garlic.

Add the thyme, salt, and pepper, and cook for about 15 seconds. Add the broth, turmuric, red pepper flakes and nutritional yeast, and raise the heat to medium. Use a whisk to stir constantly. The mixture should start bubbling and thickening in about 3 minutes; if it doesn’t, turn the heat a bit higher.

Once the mixture is bubbling and thickening, stir and cook for about 2 more minutes. Add the lemon juice and mustard. The mixture should resemble a thick, melty cheese. Taste for salt, turn off the head, and cover the pan to keep warm until ready to use. The top might thicken a bit while it sits, but you can just stir it and it will be fine. Serve warm.

Spicy Macaroni Casserole

1 pound of whole wheat pasta

2 recipes of cheezy sauce

1 package of jalapeno tofu

¼ cup diced jalapeno peppers (optional)

2½ cups of bread crumbs

Crumble the tofu in a 9X13 inch baking pan. Layer cheezy sauce and pasta alternately, coating the pasta in the sauce. Sprinkle bread crumbs on top and smooth. Bake at 325F for 30 minutes, until bubbling. Remove from oven, cool for 10 minutes and serve.

Taco Soup!

This is my favourite soup of all time. I made it one day when I was in the mood to turn regular food into soup. Tacos were my favourite food for a long time when I was a teenager. I think I like this more now. No, I take that back. I take that so far back. They’re tied at least.

Some people who had it declined the lettuce because they thought it was weird or something…after convincing them, they were much happier. DON’T skip the lettuce !!! It makes the soup so much better. You’ll be happier with lettuce… 🙂

Taco Soup

1 tbsp olive oil

1 onion

1 package of veggie ground beef

1 tsp paprika

1 tsp hot sauce

1 cup salsa

1 can of tomato soup

3-4 cups of vegetable broth

1 can of brown beans in tomato sauce

1 can of black beans, drained and rinsed

shredded lettuce and tortilla chips

In a large pot over a medium high head, saute onion and veggie ground beef until onion is translucent.Add the paprika and hot sauce and saute another 30 seconds. Add tomato soup, vegetable broth and salsa. Bring to a boil and let simmer for 30 minutes. Add beans and heat for another 10 minutes. Serve with shredded lettuce and crushed tortilla chips.

This soup is soooooo easy and delicious!

Vietnamese Seitan Baguette with Savory Broth Dip

This was another recipe from Veganomicon. It was my first time making seitan and it turned out good. I liked this a lot. I did everything the same, except I omitted the cilantro because I just don’t like it. The seitan was a PAIN to make but well worth it. I think the texture of the  cutlets would work really well for a Chinese style ginger beef dish…so maybe I’ll work on that next. Enjoy!

Seitan Cutlets

Makes 6 cutlets

Broth

6 cups vegetable broth

3 tablespoons soy sauce

Bring to a boil in a pot and then turn off the heat and keep covered.

Cutlets

1 ¼ cup vital wheat gluten

½ cup cold vegetabl broth

¼ cup soy sauce

1 tablespoon olive oil

2 cloves farlic, pressed or grated on a microplane grate

1 teaspoon grated lemon zest (optional)

Place the wheat gluten in a mixing bowl. Pour the cold vegetable broth into a measuring cup. Then ppour in the soy sauce. Add the oil, garlic and lemon zest and mix. Pour the wet mixture into the flour and combine with a woden spoon until most of the moisture has absorbed and it’s partially clumped up with the flour. Use your hands to knead for about 3 minutes, until the dough is elastic. Divide into six equal pieces.

Take each piece and stretch and knead it into an oblong cutlet shape that is a little less than ½ inch thick. Use your body weight to press it and stretch it on a hard surgace; there will be some resistance but just keep at it.

Pour the heated vegetabl broth into a 9/13 inch baking pan. Plafe the cutlets in the broth, , then bake for about 30 minutes uncovered, turn the cutlets over and bake for an additional 20 minutes.

Remove from the oven and place the cutlets in a colander to drain. The cutlets are now ready to use in whatever seitan recipe you choose. If you have extra seitan, store it in the cooking liquid in a tightly covered container.

Vietnamese Seitan Baguette with Savory Broth Dip

Serves 4

Dipping broth:

2 ½ cup of brothe from seitan cutlets

4 cloves of garlic, left whole with peel but gently crushed

1-inch piece finger root, slices into 1/8-inch pieces and gently crushed

½ teaspoon five-spice powder

1 teaspoon red pepper flakes

1 ½ teaspoon sugar

2 tablespoons lime juice

In a 2-quart sauce pan, combine the broth, garlic, ginger, five-spice powder, and pepper flakes. Don’t cover the pan. Bring to aboi land boil for 5 minutes, then turn down heat to medium-low and simmer for another 10 minutes. Turn off the heat, stir in the sugar and lime juice, and cover the broth to keep it warm until ready to serve. You may strain the brother before serving; it’s easily done by ladling individual servings through a mesh strainer into serving bowls.

Sandwiches:

4-8 Seitan Cutlets, grilled, baked or fried, cut into thin slices

4 (5-inch) French baguettes, or indivisual mini baguettes

Several sprigs of fresh cilantro

Red onion rings, sliced thinly

Cucumber (seedless is best), peeled and sliced into long, thin strips

Prepared vegan mayonnaise, several rablespoons per sandwich or to taste

Warm the seitan slices in a pan or keep warm in the oven until ready to use. Slice each baguette in half. Keeping one long side intact, open up and lightly toast. Spread mayonnaise on each half of the baguette and layer one side with cucumber, onion rings and seitan slices; top wit hthe cilantro. Close the sandiwches and press odwn on top to smush down a little. Holding it firmly, slice each sandwich in half on the diagonal. Serve witha a small cup of hot broth.

Potatoes with Red Peppers and Sausage on Couscous and Smlove Pie

Another day off means another day of cooking and baking. So, that’s pretty great. For dinner, I made sweet potatoes with red peppers and sausages on couscous. I got the sausage recipe from the cookbook Vegan Brunch but wanted to turn it into something more.

Firstly, here’s the recipe for italian sausages. They are so good, and freeze well, so make lots!

Italian Feast Sausages

Makes 4 big sausages

½ cup cooked navy beans, rinsed

1 cup vegetable broth

1 tablespoon olive oil

2 tablespoons soy sauce

2 cloves of garlic, grated (with a microplane, or very finely minced)

1¼ cups vital wheat gluten

¼ cup nutritional yeast

2 tespoons fennel seeds, crushed

1 teaspoon red pepper flakes

1 teaspoon sweet paprika

1 teaspoon dried oregano

several dashes of black pepper

Before mixing your ingredients, get your steaming apparatus ready and bring the water to a full boil. The rest of the recipe comes together very quickly.

Have ready 4 sheets of tinfoil. In a large bowl, mash the beans until no whole ones are left. Throw all the other ingredients together in the order listed and mix with a fork. Fivide dough into four even parts. Place one part of dough into tinfoil and mold into about a 5-inch log. Wrap dough in tinfoil, like a Tootsie Roll. Don’t worry too much about shaping it; it will snap into shape while it’s steaming becuase this recipe is awesome.

Place wrapped sausages in steamer and steam for 40 minutes. That’s it! You can unwrap and enjoy immediately or refridgerate until ready to use. I like them sliced and sauteed in olive oil for a few minutes or grilled whole and then sliced.

I used these sausages to create the following dish. 🙂

Potatoes with Sausages and Red Peppers on Couscous

Serves 6-8

1 sweet potato, peeled and cut into cubes

4 small potatoes, cut into cubes

1 tbsp olive oil

1 large onion, chopped

3 cloves of garlic, minced

3 vegan italian sausages, cut into bite size pieces

1 large red bell pepper, chopped

1 cup salsa

½ tsp cumin

1 tsp paprika

1½ cup water

1 cup couscous

  1. Bring a small pot of water to a boil. Once boiling add the potatoes. Boil for 10 minutes. drain, and set aside.
  2. While the potatoes are boiling, prepare the sweet potato. Wash the sweet potato and puncture several times. Microwave on high for 4-6 minutes, turn over and microwave again for 4 minutes. Take it out, peel it and cut it into bite sized pieces.
  3. In a large frying pan, heat the oil over a small high heat.
  4. Add the onion, garlic, sausages, peppers, paprika and cumin and cook until tender.
  5. Lower the heat to small, add the sweet potatoes, potatoes, salsa, and cook for another 5 minutes.
  6. While this is cooking, prepare the couscous: boil 1.5 cups of water, remove from heat, add couscous, stir and cover for 5 minutes.

  7. Plate the two together and serve. 😀

This was something GREAT. Really, you should make it ASAP. For dessert I made a  Smlove Pie, a recipe from a great cookb ook, Veganomicon (the same author as Vegan Br unch – my favourite). This was a lot easier to make then I  had initially expected. I altered the pie somewhat and it turned out great with my variations. Here’s the recipe. For mine, I used vaccuum packed silken tofu and it worked fine. I made a chocolate crust instead of a graham cracker crust because I happened to have chocolate crumbs on hand. Instead of using hazelnut liqueur, I used soy milk with instant coffee mixed in it, which gave the pie a chocolate mocha taste instead. THIS PIE IS AMAZING.