MINI PIES

THE PPK: Pecan Pie is the spot where I got the recipe for the filling for these little treasures. I used a cupcake pan and this pie crust recipe to make them.

Then, I made mini apple pies for a total bust of a dinner party that Sam and I went to and unknowingly were the only people who thought that there should be food at a dinner party/brought anything. And they made fun of my mini vegan apple pies because they were too cool for tiny, precious desserts.

Again, any old apple pie recipe will do, but because these guys are so small, i precook the filling on the stovetop, because the crusts don't take very long to cook. I didn't follow a recipe for the crusts, but I just eyeballed it with some all purpose flour, a little brown sugar, oil, water, and salt. The above recipe is my standard crust guide. If you choose not to do lattice, remember to vent the tops. You can also use dough scraps to decorate the tops with adorable shapes, like hearts. When you fill these guys try to squeeze out a little extra moisture, because they got pretty bubbly and there was some spillover that complicated the baking stone in my oven that I forgot to take out (just kidding I never take it out, ever. it's too heavy).

Crate and Barrel had a whole "mini pie" making section the last time I was there, including some wider/shallower mini-pie pans that I may eventually invest in-- despite the fact that I hate unifunctional kitchen items Because seriously look at this mini pie pan set it is amazing.

MINI PIE!

Steve's Peasant Bread

I learned how to make bread when I was overseas from a visiting anesthesiologist. He had visited before and taught our cooks to make Challah (until I heard this, I was so confused as to why our Christian cooks in the middle of a Muslim country were making Challah), but I don't like Challah that much and it uses egg. By far, the best/easiest/tastiest/most diverse bread he taught me to make was peasant bread.

4 c. all purpose flour (white, unbleached)
1 c. oats (quick or regular, makes no difference)
2 c. water (approximately)
1 T. yeast (double this if you plan to freeze the dough)
1 T. salt
3 - 4 ice cubes

1. Preheat oven to 400 degrees
2. Mix all the dry ingredients together well
3. Add water.
4. Rest for 30 minutes
5. Knead
6. Rest for 30 minutes
7. Knead
8. Repeat resting/kneading until dough is the right feel (strong and fluffy) usually 2-3 times.
9. Form into the shape you want (loaf, baguettes, buns, breadbowls)
10. Rest for 30 minutes
11. Smash it down
12. As you're throwing the bread into the (preheated) oven throw some ice cubes into the bottom. The steam makes the bread super crusty.
13. Bake at 400 degrees F for 20-30 minutes-- until internal temp is 180-200 or until the outside seems done (brown and crusty).
14. Let it cool a little before you do anything with it! But not too much. Because it's SO GOOD warm.

Jackfruit "Pulled Pork" Sandwiches

WHOA! So, I'm back from overseas and I have been cooking up a storm, but not updating the foodblog. Trying to resume. Overseas, I was not vegan. I was too busy/isolated/infected with parasites not to eat whatever was put in front of me. I did manage to stay vegetarian. It's good to be back in the world of vegan.

I think our most recent "jackfruit pulled pork" sandwiches are a good recipe to get back with. Memphis Tap Room in Philadelphia had some pretty off the chain vegan jackfruit crabcakes, and I ate a fair amount of jackfruit when I was in Indonesia, but I hadn't thought about it in awhile. WHAT A MISTAKE. It's awesome.

Any Asian Grocer (i.e. H-Mart on Dequindre) will have canned jackfruit. Get the young/green kind in brine (not ripe or in syrup) because the ripe one is sweet.

I used 2 cans for the recipe. Start by prepping the jackfruit. Cut the center bits off leaving only the stringy part (where to cut will be self-evident on each piece). You can puree or finely chop the "waste" so you don't have to throw it away, or you can just throw it away. I threw it away the first time, but will probably try not to waste it next time.

You can veganize any BBQ pulled pork recipe with great ease, but the basics are:
1. Preheat the oven to 400 degrees. Sautee sliced jackfruit in pan with "dry rub" any combo of mustard seed, paprika, cayenne, garlic powder, black pepper, and salt.

2. Let that cook for about 10 minutes, stirring often to get nice and flavorous. In a separate pan, sautee some red onions-- about half an onion finely chopped will do nicely, and about 5-6 cloves of garlic. Combine that with the dry-rubbed jackfruit and then add the "wet ingredients" that turn it into barbecue. Again, any recipe for pulled-pork barbecue sauce can be easily veganized but the basics are: tomato paste, apple cider vinegar, maple syrup (or brown sugar), catsup, water and more seasonings to taste.

3. Let that simmer for about 30 minutes. I like my BBQ really vinegary and spicy, but make it how you like it. You can also add some raisins (as long as you don't have to share a room with my husband for the nest 18-24 hours), or a grated apple (granny smith will do nicely). Also, if you want to make a shortcut, you can just dump a bottle of premade bbq sauce over the jackfruit.  Most of them are vegan (just check on honey).

4. Once the flavors have melded, dump everything into a lightly greased pan, spread it out thinly, and bake if for about 20-30 minutes to let it dry up a little. I think this step makes it have a more meatlike consistency.

5. Serve it with pickles and vegan coleslaw if you like that (I don't) on a bun (see next recipe for peasant bread).

IT IS SERIOUSLY GOOD.

Vegan Carrot Cake

I can't believe I haven't posted this yet, because I make it all the time. Here it is on Sam's Birthday. I also brought it over on Mother's Day with a crushed pineapple icing. This morning, I made it for brunch, because my parents and a bunch of Sam's friends randomly decided to come over. Sam was making potato pancakes and tofu scramble, but I was worried there wouldn't be enough food. The recipe is adapted from my friend Jolinda at vegetarian.about.com, and I highly recommend her recipes.

Ingredients:
-3 c. all purpose flour
-1 c. almond milk
-1 1/2 t. baking soda
-2 c. carrots, shredded (i usually shred one cup really fine, and grate one cup more coarsely)
-1.5 c. raisins (when we get the ultra-sweet raisins, I use less)
-2 c. water
-3/4 c. sugar
-1/2 t. salt
-1 1/2 t. cinnamon
-1 t. cardamom
-1 t. allspice
-1 t. cloves
If you are missing any of the above spices, vanilla, nutmeg, pretty much anything will make a nice substitute. unless you are out of cinnamon. You can't go without cinnamon.

In a pot on the stovetop, combined the carrots, raisins, water, and spices and simmer for about 15 minutes. Add the sugar and salt and cook for a little longer (maybe 2 minutes). Remove from heat, and allow to cool. I am usually in a hurry, so I usually cool it in the freezer for about 20 minutes stirring Q 5 minutes.

In a separate bowl, combine the flour and baking soda. Mix everything together, including the almond milk, and stir by hand until just mixed.

Bake at 350 for 1 hr in a greased pyrex dish.

NOM.

Caramel Rolls

My sister-in-law made these for easter, they were off the chain. Great for breakfast, brunch, or dessert. Also a great thing to bring to someone's house when you are invited over.

Ingredients:
-2 loaves frozen bread dough (she used Rhodes Bake-N-Serv White Bread)
-1 cup brown sugar
-1/2 cup Earth Balance
-1 large pack vanilla pudding "cook & serve" - NOT INSTANT (Jell-O Brand has polysorbate 60 which isn't vegan, but Dr. Oetker's has a vanilla pudding mix that is vegan)
-2 T. almond milk
-1 t. cinammon
-chopped pecans

To Prepare:
1. Thaw bread until you can cut it / tear it into pieces
2. Cover bottom of 9X13 greased pan with pieces of bread
3. Melt butter and mix in remaining ingredients and pour over bread
4. Let bread rise for about 3 hours (or overnight in the fridge)
5. Bake for 30 minutes at 350. All the goo will sink to the bottom, DON'T PANIC!
6. Once done, flip it over onto a serving tray (carefully!) and top with pecans.

Stuffed Peppers!

-4 ripe red peppers
-3/4 c. TVP
-1 can diced tomatoes (i got "italian seasoning" flavor)
-1 small onion, finely minced
-5-6 cloves garlic
-1 c. cooked rice
-1/2 chopped spinach (frozen type)
-1/2 c. cheddar daiya (or any cheese alternative), optional
-1 T. oil
-1-2 T. vegan worcestershire sauce to taste (annie's or wizard's are vegan)
-1 veggie boullion cube
-1/2 c. water
-oregano, salt, pepper, chili powder, basil to taste
-breadcrumbs as topping (optional)

Reconstitute the TVP with the can of tomatoes and about 1/2 c. hot water. Dissolve the boullion cube in the water before mixing it in. While that is reconstituting, sautee the onion in the oil over medium heat, adding the garlic once the onions are translucent and reduce heat to low. Simmer for about 5 more minutes. Mix onions and garlic in with TVP, add chopped spinach, cheese, rice, worcestershire, and seasonings. Add more water as necessary. Season liberally as TVP and rice are both quite bland.

Cut the tops off 4 red peppers, remove the guts. Spoon the mixture into the peppers and cook for 55-65 minutes at 350. Sprinkle breadcrumbs over the top for the last 5 minutes of cooking.

I served mine with a side of steamed kale.

Mochadoodles: Variation on a Theme

Last fall I posted a recipe for Mexican Snickerdoodle via The Post Punk Kitchen as inspired by The Ann Arbor People's Food Co-Op. This evening while I was napping, I dreamt that I made Mexidoodles with instant coffee (in the same vein as my Roti Boy recipe, so when I woke up, I decided to make them. I made some blondie ones and some choco ones, just because I wanted to see how the instant coffee behaved in the cookie (without being masked by the cocoa), but they both turned out well, so I'd advise you do the same. Makes about 18-20 cookies.

1/2 c. vegetable oil
1/4 c. maple syrup
1 t. vanilla extract
1 c. refined sugar
3 T. milk
2 t. (or 2 servings) of instant coffee crystals (I used crappy Kroger Brand)
1 t. almond milk
1 2/3 c. flour
1/4 c. cocoa powder.
1/4 t. salt
1/2 t. cinnamon

a couple more teaspoons of sugar and some cinnamon for the sugary topping.

Preheat oven to 350. Mix the oil, syrup, vanilla, sugar together. Dissolve the crystals in the almond milk, and add that. Stir briskly until blended. Slowly sift in the flour. Add in the baking soda, salt, cinnamon and just one heaping tsp of the cocoa powder. Set the rest of the cocoa powder aside. Stir until blending. Roll walnut-sized balls of dough, press into a mixture of cinnamon and sugar (ratio of your choice) and bake for about 7-10 minutes. The tops will get crackly. Be careful, as this recipe will turn crispy fast if you overcook them (I prefer chewy). After the first batch (9 cookies on my cookie sheet), add in the rest of the cocoa powder and finish the rest of the dough balls.

Yum.

"beer" battered "burger"

Going along with the below recipes, Sam and I have continued our deep-frying spree. I have balanced this spree with 4 miles a day of running, and eating Kashi Go Lean instead of other unhealthy food... because the amount of frying we've been doing could lead to obesity. Anyhow, VegNews ran a decent recipe this issue for beer battered tempeh fish, that we modified and made last night.

1 c. quinoa flour
1 T. baking powder
1.5 t. salt
1 t. cayenne pepper
0.5 t. garlic powder
0.5 t. black pepper
12 oz. something carbonated like beer(truth be told, we don't ever drink beer so we used lime seltzer...)
0.25 c. vinegar
1 T. agave
A dusting of cornstarch for the tempeh (0.25 c.?)
tempeh patties or strips- one package
hot sauce (optional)
oil for frying

Mix together flour, baking powder, seasoning with beer/carbonated beverage. It should be pancake batter consistency. Steam the tempeh for 5-10 minutes until it is thoroughly warmed. Combine agave and vinegar in a shallow dish. Wash over steamed tempeh. Warm oil over medium heat. Dust tempeh in cornstarch, dip in batter and fry until golden brown. This batter is awesome because it puffs up (as you can see in the picture... our patties were regular veggie-burger thickness).

Serve with hot sauce. A bunch of it.

Onion/Spinach Pakoras

Sam's sister got him this "Indian Street Food" book that is very, very tasty and most recipes can be veganized without too much trouble. The book is by a photographer, and I didn't read enough of it to see where she got the recipes. The pictures are great as well as the recipe.

We adapted the pakora recipe as follows:

-bag of frozen spinach, thawed
-onion large onion, coarsely chopped
-1.5 c. chick pea flour
-1/2 tsp baking powder
-2 t. chili powder (to taste)
-1 t. salt
-1 t. curry powder
-dash of cayenne to taste
-water
-vegetable oil for frying

mix the flour, seasonings, baking powder together. Add water until it is the consistency of cake batter (runny). Preheat the frying oil in a small pot over low-medium heat (depending on your stove... ours seems to be directly connected to the earth's core so we have to set it very very low since magma is very hot). Test the oil by dipping an onion in the batter and then holding it in the oil. It should sizzle around the edges immediately. Take some spinach and onion, about a pingpong ball size, and coat it in the batter. Drop it in the oil and fry for 3-4 minutes until golden brown.

The biggest challenges were getting the dough on the inside to cook thoroughly. if yours are raw in the middle, try 3 things: 1) reducing the heat on the oil, 2) making your pakoras a bit smaller, 3) watering down your batter a bit.

We dipped our in Sri Rocha with some curry powder and garlic salt mixed in.

Eat More Vegetables.

So, I bought a copy of Veg News the other day (because it had a vegan bucket list and the nerdy girl from The Big Bang Theory aka Blossom had an article in it) and read a statistic that only 26% of Americans eat 3 or more servings of vegetables a day. I didn't believe it, since they are pushing their radical vegan agenda, so I consulted the USDA website, and Healthy People 2010 fact sheets. It was TRUE and that totally grossed me out. The USDA also has some interesting (though sadly predictable) breakdowns of their data by gender, SES, income, age, and BMI. Here is a link to the USDA fact sheet I read: here (warning it's a 10 page PDF).

So, here are some recipes (aka my dinner tonight) for more vegetables. Probably my favorite vegetables. Besides spinach. And snap peas. And sprouts. And carrots.

Steamed Kale

Kale always intimidated me to cook because it's so chewy/tough, and I thought only level 8 night elf vegans were allowed to be good at kale. But I love it. The Detroit Zen Center has this totally badass raw kale/quinoa/sesame salad at their illegal supper clubs. They just started selling it at the food co-op but it's like $5.49 for one large serving, so I swallowed my kale fears and decided to just go for it.

-1 bunch kale
-1 c. water
-1 T. nutritional yeast
-1 t. sesame seeds
-1 T. Balsamic vinegar
-2 T. Bragg's (or soy sauce)
-splash of lime juice
-pepper and basil to taste

Rip all the kale off the tough stalks. Discard stalks. Rinse kale thoroughly and place in metal colander, that is set in a covered pot that has about 1.5 inches of boiling water at the bottom. Steam like that for 15-20 minutes. Mixed the nutritional yeast, sesame seeds, liquids, and spices in a little bowl and let set until the kale is done steaming. Test it-- it should be tender but not soggy. Remove from ghettosteamer and let set out in the open for a minute or 2 so some of the extra moisture can escape. Dump the kale into a large mixing bowls and stir in the seasoning liquid. I added about a teaspoon of water at this point, but I have no reason why.

Roasted Brussel Sprouts (aka Bruzzel Spruzzels)
-1.5 T. earth balance
-1 t. salt
-1 t. pepper
-cayenne pepper to taste
-garlic powder to taste
-1 16 oz carton of brussel sprouts.

Preheat oven to 375 degrees. Cut the little butt-end off all the sprouts, and slice them all in half. Chop the 1.5 T. of earth balance up into some small squares and put them in a pan with the sliced sprouts-- either a pyrex baking dish, a loaf pan, or a cake pan. I always include all the little leaves that come off the sprouts while you chop them because they get crispy/brown/extra tasty and I like that. Throw the unmelted butter/sprouts into the oven for 3-4 minutes. Remove, stir up (the butter should be melted), and add seasoning. Return to the oven to coo for about 30 minutes (or until brown) stiring every 10 minutes or so so they brown evenly.

Baby Portabella Mushroom Pilaf
-1 carton baby portabella mushrooms
-1 T. earth balance
-3 T. Bragg's
-1-2 t. dried basil to taste
-pepper to taste
-1/4 c. cooked brown rice (more if you like rice... I don't)
-raw cashews for garnish (photo was taking pre-cashew garnish)

Melt the earth balance in a skillet on medium heat, add mushrooms and cook for about 5 minutes, reduce heat and add Bragg's, simmer for a little longer and add the seasoning to taste. For the last 2 minutes, stir in cooked rice. If you like rice, add more... I just don't much care for rice. I would've just ate the mushrooms except for all the extra liquid that needed soaking. Garnish with some chopped up raw cashews.