The (Vegan ) Gobbler!

Sorry for the lack of posting this week, MoFo-ers.  It's been a crazy work week, and I highly doubt anyone would want to read about how to make an almond butter and apple sandwich, or how to open a Lara bar.  I did make dinner (if you can call a 11:30pm meal dinner...) one night this week, though, and it was as delicious as it was simple.  Literally, all you need is four ingredients:

Okay, technically I also used some potatoes.  So five.  Are you ready for the amazingness that I am about to bestow upon you?

(Vegan) Gobblers

Pre- Gravy

Post- Gravy

 Ingredients:

- One French baguette 

- 2 cloves garlic

- One Tofurkey Roast

- 1/4 cup Extra Virgin Olive Oil + extra for the roll

- 1/4 cup soy sauce

- 2 tablespoons sage 

- One can jellied cranberry sauce

- One container wild mushroom gravy

Method: 

- Prepare the Tofurkey according to directions on package.  *PLAN AHEAD.*  If frozen, you're looking at over 3 hours of roasting.  If thawed, you're looking at an hour and a half.  The EVOO, soy sauce, and sage are for the baste.  Feel free to use the other basting option (on package, includes orange juice), and to use more or less to taste.  I chopped two potatoes for a yummy (but mainly lazy) side dish and threw them in with the roast.

- When the Tofurkey is going back into the oven for it's last 10 minutes, prepare the rest of the ingredients.

- For the rolls, we decided to be super healthy and layer on the Extra Virgin Olive Oil and garlic.  We used a tablespoon for each roll, and a whole clove for each.  We love garlic, so you'll probably want to use less.  If you want to be like us, just mince the garlic and spread it on the roll with the oil.  You're making a super lazy garlic bread, by the way.  We also threw on a little sesame oil, but again, that's not really "normal" so it's cool to not do that.

- Heat the gravy in a saucepan over low-medium heat.  Remember to stir!  To be healthier, we added salt.

- Open the cranberry sauce and put it in a bowl....

- When the Tofurkey is done and has cooled for just a few minutes, cut it in half and remove the stuffing.  All of it.  

- Chop half of the tofurkey up cheesesteak style.  Save the rest for tomorrow's lunch.  It'll make you feel better about spending $13 on it in the first place.

- Throw it all on the roll!  We did: cranberry sauce on bottom, followed by a ton of chopped tofurkey, stuffing, more cranberry sauce, and an insane amount of gravy. 

Thanksgiving on a roll!  Enjoy and get ready to be way too full (and happy!)! 

Gossip Worth Monday: Tea for Two

Oh, hey.  It's Tuesday.  I'm kind of terrible at the whole working around two timezones, work, and actually being able to have time to eat and watch Gossip Girl before posting, soooo yeah.  Anyway, Gossip Worthy Monday!  We decided to go the classy route and have tea time this week.  Tea sandwiches anyone?

My version: (Vegan) Cucumber Mint and Apple, Pear, Basil Tea Sandwiches with a Moroccan Mint Chocolate Tea Latte

Ingredients:

Cucumber Mint Tea Sanwdiches:

- One loaf soft Italian bread (or Sourdough!) 

- One cucumber

- 1/4 cup vegan cream cheese

- 1/4 cup mint leaves

  

Apple, Pear, and Basil Tea Sandwiches:

- One loaf dark rye or pumpernickel bread 

- 1/4 cup vegan butter

- 1/4 cup fresh basil leaves

- One Granny Smith apple

- One Bosc Pear

Moroccan Mint Chocolate Tea Latte: 

- Loose leaf Moroccan Mint Green Tea (one serving, approx. 2 tablespoons)

- 1 tablespoon cocoa powder

- 1 tablespoon agave nectar or sweetener (more or less to taste)

- Soy creamer (as much as you would put in a coffee or tea, I put a lot!) 

Method:

- For the Cucumber Mint Tea Sandwiches, start with the spread.  It helps if your cream cheese is at room temperature.  

- Finely chop the mint leaves, and wisk together with the cream cheese.  If you have a baby food processor, now would be the time to use it.  Toss in the 'fridge to keep it cool.

- Thinly slice the cucumber.  I actually used a potato peeler to make super thin slices.  You can make some fun patterns if you peel with the skin on (if you intend for them to be open-face, otherwise there's not really a point to be fancy).

- Thinly slice the bread, and cut into fun triangles (you can cut them after assembly if that is easier for you).

- Assemble!  Spread one piece of bread with the mint cream cheese, and place the cucumber slices on top.  Viola!

- Follow the above steps for the Apple, Pear, and Basil Tea Sandwiches.  The spread is made in the same way (finely chopped basil wisked with butter), thinly sliced apples and pears, and made into a teeny sandwich.  

On to my favorite, favorite, favorite drink ever!  A Moroccan Mint Chocolate Tea Latte!  I get this every time I am in California, multiple times a day- it's from the Coffee Bean and Tea Leaf.  Unfortunately for me, THERE IS NOT ONE ANYWHERE ON THE EAST COAST.  So, I have to make my own.

- Start by brewing enough loose leaf tea for one drink.  Mix the cocoa powder right in with the loose leaf tea before brewing.  Mint chocolate tea!!

- Once brewed, mix in your sweetener.  Use as much or as little as you'd like.  You do have to add some, or you'll have that bitter cocoa taste (unless you use sweetened:)).

- Finally, foam up some soy creamer and throw it on top!  I use the "Objekt" from IKEA.  It was, like, $5. Put enough creamer in another coffee cup (or frothing cup if you're that fancy), and froth away!  If you want to be legit, put it over a spoon into your cup.  

- If you have sweetener cocoa powder, sprinkle a little on top!  Yayyyyy!

Chelsea's Version: (Vegan) Hummus with Asian Pear, Tomato and "Cheese," and Watercress and Cucumber Tea Sandwiches

Ingredients:

Hummus with Asian Pear Tea Sandwiches:

- One loaf Shepherd's bread

- 1/4 cup hummus

- One Asian pear

- 1/4 cup arugula

 

Tomato and "Cheese" Tea Sandwiches:

- One loaf Shepherd's bread

- 1/4 cup vegan butter

- 4 slices vegan cheese

- One small tomato

- 1/4 cup arugula

- Few shakes sea salt 

Watercress and Cucumber Tea Sandwiches: 

- One loaf Shepherd's bread

- 1/4 cup vegan cream cheese

- 1/4 cup fresh watercress

- One cucumber

- Few shakes sea salt 

Method: 

- For the Hummus and Asian Pear Tea Sandwiches, thinly slice your bread and Asian pear.  Spread the bread with hummus, top with a few slices of pear, and one or two arugula leaves.

- For the Tomato and "Cheese" Tea Sandwiches, thinly slice your bread and tomato.  Spread the butter on the bread and sprinkle on some sea salt.  Top with vegan cheese, tomato, and one or two arugula leaves.

- For the Watercress and Cucumber Tea Sandwiches, thinly slice your bread and cucumber (you can use a potato peeler for the cucumber).  Spread the bread with cream cheese, sprinkle with sea salt, and top with cucumber slices.  Add a few pieces of watercress. 

- Cut into cute triangles, and serve with your favorite tea!  Earl Grey! 

MoFo Iron Chef: Mashed Potatoes

MoFo Iron Chef works like the show on the Food Network: On Friday, the "secret ingredient" is announced.  Bloggers have until Sunday at 2:00 CST to create a fun and innovative way to use the ingredient and blog about it.  This week's secret ingredient is mashed potatoes.  Yum!

I thought about what I could make for a really long time, but nothing really made me as excited as mashed potato 'zah.  I had it once in Connecticut, and it was beyond amazing.  Of course, the challenge is to create a NEW way to use the ingredient.  So, I went the same route, but switched it up a little.  Behold:

(Vegan) Garlic and Chive Mashed Potato-Stuffed Crust Pizza

Ingredients:

Mashed Potatoes: 

- 4 Potatoes (I used Yukon Gold)
 -  1/3 cup soymilk
- 1/4 cup vegan butter
- 1 1/2 tablespoons vegan sour cream
- About 8 fresh chives, minced
- 3 cloves garlic, minced
- Salt and pepper to taste

'Zah Crust:

- One packet active dry yeast 

- 1/2 teaspoon brown sugar

- 1 1/2 cups warm water

- 2 tablespoons Extra Virgin Olive Oil

- Dash of salt

- 3 cups AP flour + extra for kneading 

For the 'Zah: 

 - 1/2 can prepared pizza sauce (or make your own!)
- A few shakes Italian Seasoning 

- About 1/2 cup fresh basil, chopped

- About 7 sun-dried tomatoes, chopped

-  1/2 cup shredded vegan mozzarella cheese

Method: 

- Start with the dough (it has to rise for close to an hour). 

- Grab a large mixing bowl, and mix together the yeast, brown sugar, and water (don't ask where I learned to add brown sugar.. someone told me to add it once a long time ago and it's never let me down.. so yeah, brown sugar!).  Set aside for a few minutes.

- Mix in the rest of the ingredients, and wisk until you have a sticky dough.

- Throw a lot of flour on your counter, and knead!  Keep going until the dough doesn't just stick to you.  Probably another cup or so.

- Put the dough in a new bowl to rise.  Cover with a damp cloth and set aside for about 45 minutes.

- Mashed potato time!  Get a large pot and heat some water over medium- heat.  I also threw in some garlic cloves and salt.

- Peel and chop the potatoes.  Once boiling, place these in the pot.  Stir occasionally, and boil for about 15 minutes (or until potatoes are mushy).  Drain.

- Once they have cooled for a few minutes (not completely), put these back in the pot and add all of the other ingredients.  Feel free to adjust these to your liking.  Mash to your favorite consistency!  Done!

- Once your dough has had time to rise, punch it into a tight ball.

- Flour a pizza pan and preheat your oven to 425°F. 

- Push the dough into the pan, being sure to make it "too big."  Make sure it goes about 1-2 inches over the edges:

- Grab those mashed potatoes, and make the ring around the edge of the pan:

- Roll the edges over the mashed potatoes.  Be sure to enclose the potatoes:

- Prepare your pizza however you would like!  I covered the bottom with pizza sauce, covered the sauce and the dough with Italian Seasoning, threw on a layer of basil, sun-dried tomatoes, and shredded vegan cheese:

- Bake for about 18 minutes, or until the crust begins to brown.

And now it is time to chow down!!  Can I get a "Hell Yeah?!"

Can't Get Enough Pumpkin

It's true.  I can't.  I really wanted to make a pumpkin pie, but I've been feeling a little slobby lately.  Plus, I just got a new job that involves wearing running tights every day, soooo yeah.  I decided to make this little number instead:

(Vegan) Pumpkin Pie Smoothies 

Ingredients:

(Makes 2 servings)

- 3/4 can pumpkin puree

- 2 bananas, sliced and frozen*

-  3/4 cup almond or coconut milk

- 1/2 teaspoon vanilla 

- 1 1/2 tablespoons brown sugar

- 2 teaspoons fresh ginger

-  A few shakes cinnamon, nutmeg, and sea salt 

Method:
- Throw it all in a blender!
- Enjoy!

To make this super yummy, add some vegan whipped cream on top (whip together some almond or coconut milk and powdered sugar), with a vegan caramel or pecan drizzle!

* I'm serious.  These are standing in for the ice!

Oldie but a Goodie: Seitan Tikka Masala

I love to watch Food Network's "Throwdown with Bobby Flay," and create vegan versions of everything.  I've honestly made vegan versions for more than half of the episodes I have seen.  One of my house's favorites was my version of "Chicken Tikka Masala."  I came across the recipe card I made while cleaning (I usually scribble along as I go, and stuff whatever I wrote it on in a cookbook for "safe keeping "... I lose most of them, honestly), and thought I would share it with you!  Bonus points for fresh spices in this one!

(Vegan) Seitan Tikka Masala

I realize this photo won't win any photography awards, but it's better than nothing..

 Ingredients:

- 2 tubs of seitan 

For the marinade: 

- 1 cup plain soy yogurt

- 4 cloves garlic, minced

-  A squeeze of lemon or lime juice

- 1 tablespoon grated ginger

- 1 1/2 teaspoons cumin

- 1 1/2 teaspoons coriander

- 1/4 teaspoon cayenne pepper

- 1/4 teaspoon tumeric

- A few shakes of salt and pepper

- 2 tablespoons vegetable oil

- 1 large onion

- 2 cloves garlic

- 1 large can crushed tomatoes

- 1 teaspoon grated ginger

- 1 1/2 tablespoons garam masala

- 1 1/2 teaspoons chile powder

- 1 teaspoon cayenne pepper 

- Pinch of sugar

- 1 cup soy creamer 

- White or brown rice 

Method: 

- Begin by marinading your seitan.  Wisk together all of the marinade ingredients (from the soy yogurt to "a few shakes of salt and papper") in a wide, shallow bowl.  Add the seitan, and make sure you completely soak each piece.  Cover and refrigerate for at least one hour.

- Chop the onion and mince the garlic.  Sauté over medium heat until the onions begin to become translucent.  

- Add the garam masala, chile powder, and cayenne pepper, and continue to stir for a minute or so. 

- Deglaze with the crushed tomatoes.

- Add the sugar, and if you're feeling crazy, a few extra shakes of salt and pepper.

- Cover and let simmer on low heat for 20-30 minutes, or until sauce has noticeably thickened. 

- Add the soy creamer and cook for another 10 minutes, remembering to stir occasionally.

- Add the marinaded seitan, and simmer for another 15 minutes.  Yes, remember to stir!

- Serve over rice and ask yourself, "are you ready for a Throwdown!?"

You know, just chilling with the Flay at Williams Sonoma

 

Halloween Post: (Vegan) Sugar Cookies

I love Halloween.  It may very well be my favorite holiday.  I love dressing up, the excuse to make lots of desserts, and being able to eat candy all day.  But let's get real, it really is a holiday that's all about kids.  I'm super bummed to live somewhere where there's no trick-or-treaters running around, so I'm offering a fun recipe instead (yes, I realize that I am posting this after Halloween).  What better recipe to make with children than sugar cookies?  You can make any shape, use any colors, and go sprinkle crazy.

I found this recipe for sugar cookies a long time ago, and was intrigued by the addition of cream cheese to the dough.  Plus, their cookies look, well, perfect.  Why fix something if it isn't broken?

(Vegan) Sugar Cookies

Ingredients:

(I halved the original recipe) 

- 1/2 cup vegan butter

 - 1 1/2 cups + 6 tablespoons AP flour

 - 1/2 cup sugar 

- 1 teaspoon baking powder

 - 1 whole egg replacement (Ener-G)

 - 1/8 cup vegan cream cheese

- 1/2 teaspoon vanilla 

Method: 

- In a large bowl, cream together the butter and sugar. Stir in the egg replacement and vanilla. 

- Gradually add the flour, baking powder and tofu cream cheese. You may have to use your hands at this point to finish the mixing. 

- Form the dough into a long loaf and wrap in cellophane. Refrigerate for a couple hours. 

- Preheat your oven to 350°F. Grease the cookie sheets or use a non-stick foil. 

- On a lightly floured surface, roll out the dough to 1/4 inch thickness. 

- Cut into desired shapes with cookie cutters.

- Bake for 12 to 14 minutes in the preheated oven, until bottoms and edges just start to get light brown.

- Remove from baking sheet and let cool.

While they are cooling, prepare your decorations!  I got really ambitious a few weeks ago, and bought a ton of Halloween decorations, sprinkles, and colorings at AC Moore.  Of course, I forgot that I had an 8-hour class on the Friday and Saturday before Halloween, and on Halloween day.  I also had to make two costumes, so yeah, the "Snookie-doodle Cupcakes" and multiple original and themed desserts I had planned have been pushed back.  And yes, I usually theme desserts to go with my costumes (I was Snooki for class, and Katy Perry for going out)... anyway... instead of straying from the recipe, I decided to also try John & Kristie's icing recipe.  On point!

Ingredients:

- 2 cups powdered sugar

- 1/2 teaspoon vanilla 

- 6-8 teaspoons of almond milk

- 4 teaspoons light corn syrup 

- Assorted food coloring (optional) 

Method:  

- In medium- sized bowl, stir together powdered sugar and almond milk until smooth. 

- Beat in (or wisk if your mixer is broken...) corn syrup and vanilla until icing is smooth and glossy. If icing is too thick, add more corn syrup. 

- Add food coloring to desired intensity. 

- Dip cookies and allow to dry overnight.

Decorating: 
Obviously, decorate these however you would like. What I did: 
- I had the "brilliant" idea to make the front of the tombstones look "real" by making the front face of the cookie messy (I pushed the rigid edges of the rolled dough on the front). I think it kind of worked...?
- I dipped the cookies in gray icing, and allowed them to dry.
- I made a simple buttercream and added some orange food coloring at the last minute because the fun Halloween icing pens I bought disappeared.. this is what I used to pipe on the names.

Belated Gossip Worthy Monday: Soup for Sick Girls

Chelsea and I are sick (why this post is a day late). It's kind of cute, in a weird way, that we're sick at the same time when we live on opposite sides of the country. What a perfect excuse for a soup post! We both kept it simple with the number of ingredients used, but man did we make some amazing soup (and holy crap that episode was a-maze-ing.. even though it was torture looking at the television with a migraine).

My version: (Vegan) Winter Squash Soup

Ingredients:

- One medium-sized winter squash (approx. 2 lbs)

- Extra Virgin Olive Oil  

- 2 cups coconut milk

- 2 cups almond milk 

- One medium yellow onion

- One small tomato

- 2 tablespoons vegan butter

- Half of a small bunch of scallions (about 5)

- A few fresh chives

- Vegan sour cream

- Salt, pepper, and nutmeg

So simple, but so delicious

Method: 

- Preheat your oven to 350°F. 

- Drizzle your squash with some extra virgin olive oil, and place in the oven to bake for about a half hour.

- While your squash is baking, chop up your onion, scallions, and chives.  Sauté them over medium heat with the butter.  Once the onions begin to turn transparent, throw in the tomato and stir a few times before taking the pan off of the heat.

- After a half hour, take out your squash.  At this point I cut it into a bunch of pieces, put another tablespoon of EVOO, and seasoned it with some salt and pepper.  Place back in the oven for another 5-10 minutes to soften.

- Back to the saucepan.  Turn onto low-medium heat and stir in the coconut and almond milk.  After a few minutes, add the squash and simmer on low heat for about 20 minutes.

- Once that's done, puree everything in a blender.  Garnish with vegan sour cream, nutmeg, and minced chives (you may want to make sure it's still warm- I put mine back in the saucepan after pureeing and simmered for a few minutes before garnishing and serving).  So good!  And lots of leftovers for those sick or  just cold days:).

Chelsea's version: (Vegan) Homemade Vegetable Soup 

 Ingredients: 

- Safflower oil 

- 3 cups water 

- One leak, sliced 

- One can of whole tomatoes 

- Two medium-sized potatoes, chopped 

- Three carrots 

- One zucchini

- One yellow crookneck squash 

-A few kale and red swiss chard leaves  

- One bay leaf 

- A few shakes of seasoning salt 

Method:

- Begin by sautéing your leaks in safflower oil over medium heat.  

- Once they begin to brown, add water and tomatoes.  Let boil.

- Add potatoes and carrots to the boiling pot.

- Let boil for a few minutes while you chop your greens.  Add kale, swiss chard, and bay leaf.

- Cook for about 15 minutes before adding the zucchini and squash.  Finally, simmer for another half hour.

- That's it!  Easy, even for a sick girl to make! 

We're going back to sleep now!  

Oh, and sorry to let you MOFOers down.  I really wanted to have this up yesterday, but I honestly was on the verge of death (at least, I felt that way).  Forgive me!!!