Vegan High Heeler

Oreo waffles!! from vegan sandwiches save the day

for waffles

1 cup plain, vanilla, or chocolate nut milk

1/3 cup sugar

1/4 nondairy butter, melted

1/4 teaspoon salt

1 teaspoon vanilla extract

1 cup all purpose flour

1/4 cocoa powder

1 teaspoon baking powder

11/2 tablespoons cornstarch

Combine the milk, sugar, melted butter, salt and vanilla in a large bowl. Combine the flour, cocoa, baking powder and cornstarch in another bowl. Add on top of the wet ingredients and whisk to combine and eliminate lumps, being careful not to over mix. Cook the waffles approximately 6 minutes or according to the waffle iron instructions. 

For the frosting

4 tablespoons cold nondairy butter

11/2 cups powdered sugar

1 tablespoon nut milk

1/2 teaspoon vanilla extract

Cream the butter and sugar with an electric mixer on low speed until combined add the milk and vanilla. Then beat on medium speed for 2 minutes until fluffy.

Assemble the waffles: spread frosting on slightly cooled waffles!

Vegan Peanut Butter Dream Pie from Veganize This

Serves 6 

4 oz vegan cream cheese
½ c vegan sour cream
1 (10-oz) container of Ricemellow Crème Fluff
1 c organic confectioners’ sugar
1 c peanut butter
½ c vegan chocolate chips
——————–

Using either a handmixer or a whisk, beat together the cream cheese, sour cream, Ricemellow Crème Fluff, confectioners’ sugar and peanut butter. Make sure the mixture is folly blended with no lumps of confectioners’ sugar remaining.

 Pour into Tupperware then place in freezer to set.
Remove the pie from the freezer 30 to 45 minutes prior to serving.
I just mixed in chocolate chips prior to freezing it, but here’s the original recipe http://tucsoncitizen.com/cooking/tag/peanut-butter-dream-pie-yummy/

Tofu scramble with chickpeas and seitan

From vegan yum yum

4 tablespoons olive oil, divided

1 head broccoli, chopped into florets

1 cup chopped seitan

1/2 teaspoon mustard seeds, 1/2 teaspoon cumin seeds, 1/2 to 1 teaspoon turmeric

1 block extra firm tofu, drained

3/4 cup chickpeas

1 tablespoon white whine vinegar (or lemon juice)

3 to 4 tablespoons soy sauce

2 tablespoons nutritional yeast

1) Heat 2 Tblespoons of the olive oil in a large skillet. Add the chopped broccoli and seitan and cook untill is browned and the broccoil bright green and tender crisp. Remove from the pan and set aside.

2) Heat the remaining 2 Tablespoons of olive oil in the pan and add the mustard and cumin seeds. When the seads begin to pop, add the tofu to the pan and mash, alowing it to cook for a few minutes while excess water evaporates.

3) Once the mixture is drier, add the turmeric, beans, vinegar (or lemon Juice), soy sauce, nutritional yeast. Heat through.

4) Add the broccoli and seitan and mix well.

Crispy Sweet and Sour Seitan (Orange Sesame!)

Crispy Sweet and Sour Seitan
Serves two

8 oz Seitan, chopped into strips (a loose 2 cups after chopping)
1 tsp Ener-g Egg Replacer
1/4 Cup Cornstarch
1/4 Cup Peanut Oil
Steamed Broccoli
Sesame Seeds for garnish

Sauce***

3 1/2 Tbs Seasoned Rice Vinegar (you can eyeball the 1/2 Tbs)
1/4 Cup Water
2 Tbs + 2 tsp Sugar
1 Tbs Tamari
1 Tbs Ketchup
1 tsp Molasses
1/4 tsp Ginger Powder
1/2 tsp Salt
1 1/2 Tbs Cornstarch + 2 Tbs water

This recipe is not nearly as complicated as it seems. I’m just feeling verbose tonight!

Add all the sauce ingredients except for the cornstarch and water into a small saucepan and heat on low until sugar dissolves. Mix cornstarch with 2 Tbs water and add to sauce. Turn up heat to medium-high and whisk until sauce thickens. Sauce should be moderately thick, but not so thick it’s gel like. If you scrape a spoon down the middle of the pan, it should take a second for it to fill in the groove you made, but it should fill back in. Does that makes sense? Add more cornstarch to make it thicker if needed, or add water (or seitan juice) to thin it out if it gets too thick. Take off heat and set aside.

Heat 1/4 cup of peanut oil on HIGH in a large skillet, non-stick if you have it. Place chopped seitan in a large bowl. Sprinkle with egg replacer powder and mix well. It should dissolve from the moisture of the seitan. Add cornstartch and toss seitan until it’s completely coated.

Test oil with a piece of seitan. If the oil bubbles up immediately when you drop a piece in, you’re good to go. Add seitan to oil in one layer – you might need to do batches depening on how big your pan is. Fry on high for 5-7 minutes, stirring and turning the pieces often, until crispy and golden. Drain oil out of pan (it’s safer to remove the seitan with a slotted spoon and pour the oil out of the pan, but I take the whole thing over to the sink and use the pan lid as a barrier. This way the seitan stays in while I pour the oil out. If you get severe burns doing this, don’t blame me. I shouldn’t do it, but I do.)

Put the pan back on the stove with the seitan in it, but NOT over heat. Wait a sec for the pan to cool down, then add sauce. Use a rubber spatual to get out every last bit, as the recipe makes just enough to coat. Toss to coat seitan and serve immediately.

If your pan is too hot when you do this, your sauce might get CRAZY thick CRAZY fast, as cornstarch is wont to do around heat. It’s not a big deal, but you’ll be happier waiting for the pan to cool a bit.

Serve with steamed broccoli and top with sesame seeds.

Additional (Untested) Ideas:

Lemon Ginger: Omit ketchup and add 1 tsp more vinegar and 1 tsp more sugar. Add more ginger to sauce, fresh if you got it, and stir in 1 Tbs of organic lemon zest to the sauce.

Orange Sesame: Add 1 Tbs of organic orange zest while dissolving sugar. Stir in 2 tsp of toasted sesame oil before tossing with the seitan.

Spicy Garlic: Add 1-2 cloves of minced garlic to the sauce along with 1/4 tsp of red pepper flakes. Alternatively, mix ground cayenne pepper with the cornstarch before tossing the seitan in i

Creamy Maple Balsamic Sesame salad dressing

In a small bowl, whisk:

1 1/2 Tbs Nayonaise
1 3/4 tsp Balsamic Vinegar
2 tsp Toasted Sesame Oil
1 1/5 tsp Dijon Mustard
1 1/2 Tbs Maple Syrup
1/4 tsp Salt
Fresh Pepper

Taste and adjust if needed. From Vegan Yum Yum  

Apple Cranberry Salad with Fried Seitan and Almond Dijon Dressing

The dressing is almond-based, flavored with lemon, mustard, and spiced with Old Bay seasoning. The fried seitan also relies on Old Bay. It’s a wonderful commercial spice blend that you should seek out if you’ve never tried it. You can find it at any major grocery store, and it gives the perfect seasoning to the fried seitan. The ingredients are (copied from the bottle): Celery salt, Spices (Including mustard, Red Pepper, Black Pepper, Bay Leaves, Cloves, Allspice, Ginger, Mace, Cardamom, Cinnamon), and Paprika. It’s so good.

You can make the seitan ahead of time (up to a few days in advance) and then deep-fry it when you’re ready.

Apple Cranberry Salad with Fried Seitan and Almond Dijon Dressing
Makes two entree salads

1 Head Lettuce (Romain, Green, Butter, whatever)
1/2 Cup Dried Cranberries
1 Granny Smith Apple, thinly sliced
1 Recipe Creamy Almond Dijon Dressing (recipe below)
2 Fried Seitan Cutlets (recipe below)

Creamy Almond Dijon Dressing
Makes enough for two salads

1/2 Cup Sliced Almonds (blanched or raw)
1/2 Cup Water
2 Tbs Nutritional Yeast
1 1/2 tsp Tamari or Soy Sauce (low sodium)
1 Tbs Fresh Lemon Juice
2 Tsp Dijon or Stoneground Mustard
1/2 tsp Old Bay seasoning

Blend all the ingredients in a high-speed blender until smooth and no pieces of almonds remain. Refrigerate until needed.

Fried Seitan

For four cutlets

4 Seitan Cutlets 
32 Oz. High Heat Oil (for frying: canola, peanut, etc)

Seasoned Dry Mix
3 tsp Old Bay Seasoning
1/4 Cup Nutritional Yeast
1 1/2 Cup All Purpose flour
4 tsp Baking Powder

Wet Mix
1/3 Cup Seasoned Dry Mix
3 Tbs Mustard (dijon or stoneground)
1/4 Cup Water
1/4 Cup Soymilk (or more water)

Heat the oil to 350º F in a 10″ skillet, cast-iron is best. Mix together all the dry ingredients except the baking powder. In another bowl, mix the wet ingredients together. Add baking powder to the remining dry ingredients and mix well.

When oil is heated, dip a seitan cutlet in the wet mix coating well. The dredge the cutlet in the dry mix and gently slip it into the oil. Fry for 2-3 minutes on each side, until golden brown and crispy. Drain well on a paper towel and slice if desired.

Assemble the Salad

Toss lettuce with the salad dressing and plate. Add sliced apples and dried cranberries. Place 1 sliced fried seitan cutlet on top and drizzle with more dressing. Serve while the seitan is still warm. from Vegan Yum Yum

A Cookie Worth Devouring!

theholders:

Have you ever heard of a cookie without flour, sugar, or eggs that tastes good? Allow me to introduce you to your new favorite snack! I’ve made these several times.

Peanut Butter Chocolate Chip Cookies.

You would never know they are healthy. And the secret ingredient? Chickpeas! They feel so good inside of your stomach that you very well might eat 10 in a row. It’s ok. I won’t tell. :)

Similar recipe: Flourless Zucchini Brownies

(via vegan-veins)

Panda express MSG style Orange chicken sauce!

Vegan Orange Chicken Sauce

• 1 tablespoons olive oil, divided
• 2 garlic cloves, minced
• 2 green onions, chopped
• 1/4 cup and 2 tablespoons water
• 2 tablespoon orange juice
• 1 tablespoon lemon juice
• 1 1/2 tablespoons apple cider vinegar
• 2 tablespoons soy sauce
• 1/4 cup packed brown sugar
• 1 teaspoon red pepper flakes, or adjusted to your taste
• 2 teaspoons cornstarch
• 1 tablespoon water
• hot cooked rice

In a small saucepan, saute garlic and green onions in the olive oil until the garlic is lightly browned/golder.  Add the water, orange juice, lemon juice, vinegar, soy sauce, brown sugar, and pepper flakes.  Bring to a boil then reduce heat to a simmer (medium heat).

In a small dish, mix together the cornstarch and just enough water until the cornstarch is thoroughly blended.  Pour the cornstarch mixture into the sauce, stirring constantly.  Keep stirring the sauce over medium heat until it thickens to your liking (this won’t take long so pay attention).   Pour the sauce over the seitan nugge

from the vegan happy hourts and mix them around until they are completely coated.  Serve over rice.