My coworker and friend Steve made this for his b-day party and it was awesome. It fed a lot of people (i'm sure he doubled it), it's easy, cheap, and most of the ingredients are things you already have. Because I'm midwestern, this is the kind of stuff I love.
Gravy
Toast 1 cup flour
Add 1 cup nut yeast - whisk while adding 1/4 cup est canola oil
Separately simmer 1 cup mushrooms and small onion chopped finely
Add together along w 2 cups veg broth
Add unsweetened soy/almond milk until correct consistency
Add lots of black pepper along w soy sauce, basil, cayenne, garlic
powder and I usually use lots of spike. Add all that stuff to taste
and stir and simmer for a good while
Biscuits-
Sift 2 cups flour w 1tsp salt and 3 tsp baking powder
Add 1/4 cup veg shortening and 1 cup soy/almond milk until just mixed-
you will prob need more non-dairy milk
Scoop or roll into desired shape and size and bake at 450 degrees for 12
min or so on oiled baking sheet
Friday, September 25, 2009
Monday, September 7, 2009
Knishes
I had never actually eaten a knish, but I had heard about them from my friend Andrew a pretty long time ago. This weekend, Sam and I went camping, and when I asked him what he wanted to eat on the trip, he mentioned tofu knishes on his list. Apparently, these are available premade, but I didn't know so I made them from scratch. They were fun/easy to make.
First, you must make mashed potatoes.
-3 large russett potatoes
-3-4 cloves of garlic
-fresh parsley to taste
-almond milk
-2 T. earth balance
-salt and pepper to taste
-a couple sticks of green onions
In a food processor or blender, chop up the fresh parsley, garlic cloves, and green onion. Cube the potatoes and boil them until soft. Drain the potatoes, and mix them with the earth balance, chopped up seasonings, and almond milk. I made the potatoes a little bit watery because I thought this would be good for the knish. I used maybe 3/4 of a cup of almond milk for this purpose.
Next you make the dough:
-3 c. whole wheat pastry flour
-1/2 c. cold water
-1/2 c. mashed potatoes
-1 tsp baking powder
-shredded carrots
-chopped frozen spinach (1/2 c.)
-a block of firm tofu, well drained
-garlic powder, salt, basil to taste
mix together the flour, water, mashed potatoes, and baking powder. knead it with your hands, until it makes a nice dough-y dough. roll the dough into a ball, cover it with a damp paper towel, and let it rest for 1/2 hour. while it's resting, preheat the oven to 350, and combine the rest of the ingredients into a bowl. this is the filling. Add seasoning, but add more than you think you'll need. Trust me. My first batch was bland. Once the dough has rested, cut it into 4 parts and work with each part individually. flour the countertop and your hands and roll out the dough to be pretty thin (like when you make cookie cutter cookies-thin). if you don't have a rolling pin, use your hands for the first part and then a can for the final flattenings. once it's flattened cut it into four pieces, spoon in as much dough as it can fit, and pinch it shut. repeat. with each quarter, making 4 knishes out of each quarter. cook them in batches of 8 at 350 for about 25 minutes.
I didn't take a picture, but they look adorabe and taste delicious. it's a good thing to bring to a party or to impress your mom with when she comes over to visit.
First, you must make mashed potatoes.
-3 large russett potatoes
-3-4 cloves of garlic
-fresh parsley to taste
-almond milk
-2 T. earth balance
-salt and pepper to taste
-a couple sticks of green onions
In a food processor or blender, chop up the fresh parsley, garlic cloves, and green onion. Cube the potatoes and boil them until soft. Drain the potatoes, and mix them with the earth balance, chopped up seasonings, and almond milk. I made the potatoes a little bit watery because I thought this would be good for the knish. I used maybe 3/4 of a cup of almond milk for this purpose.
Next you make the dough:
-3 c. whole wheat pastry flour
-1/2 c. cold water
-1/2 c. mashed potatoes
-1 tsp baking powder
-shredded carrots
-chopped frozen spinach (1/2 c.)
-a block of firm tofu, well drained
-garlic powder, salt, basil to taste
mix together the flour, water, mashed potatoes, and baking powder. knead it with your hands, until it makes a nice dough-y dough. roll the dough into a ball, cover it with a damp paper towel, and let it rest for 1/2 hour. while it's resting, preheat the oven to 350, and combine the rest of the ingredients into a bowl. this is the filling. Add seasoning, but add more than you think you'll need. Trust me. My first batch was bland. Once the dough has rested, cut it into 4 parts and work with each part individually. flour the countertop and your hands and roll out the dough to be pretty thin (like when you make cookie cutter cookies-thin). if you don't have a rolling pin, use your hands for the first part and then a can for the final flattenings. once it's flattened cut it into four pieces, spoon in as much dough as it can fit, and pinch it shut. repeat. with each quarter, making 4 knishes out of each quarter. cook them in batches of 8 at 350 for about 25 minutes.
I didn't take a picture, but they look adorabe and taste delicious. it's a good thing to bring to a party or to impress your mom with when she comes over to visit.
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