I’d seen recipes online for vegan “Buffalo Wings,” combining all sorts of different ingredients and preparing them in myriad ways. And they always just seemed too complicated – or maybe it was just me?
Seeking a super-healthy and easy version, I ignored all convention and marinated sliced tempeh in Trappey’s Bull Sauce over night, turning the tempeh now and then in order to assure all the pieces soaked up the sauce.
I then heated my oven on 400, rolled the tempeh pieces in panko bread crumbs, and baked the tempeh until the coating looked crispy and brown.
There. Super quick “wings.”
This isn’t the prettiest picture – but the wings were good for a first attempt. I whipped up “ranch” dip with Veganaise, garlic and onion powder, and dried parsley. Coated the wings with more bull sauce for extra dippiness.
Result? A pretty passable “chicken” substitute, definitely a good way to satisfy the spicy, salty, crunchy cravings I get every now and then!
Have I told you how much I LOVE making homemade veggie stock? I know I’ve expounded on the subject many a time before – and I duly apologize for the repetition.
I. Love. Making. Veggie. Stock.
I have a freezer full of the stuff. Never knowing when it might be needed, it could serve as the base for a really awesome French onion soup, or as an elixir for if and when I come down with a nasty flu bug, God should be so gentle.
And not only that: but I love knowing I’m not just tossing out the inedible bits and bobs that come from my veggies. Just throw them in a freezer bag, and when the bag seems full enough, bingo! Time to make the stock!
If you’d like my uber-easy stock-making secret, just leave a comment!
Posted in veggies
Tagged soup, stock, vegan
Oh, my. It’s a giant mound of semi-chunky, semi-smooth homemade mashed potatoes atop a gravylicious bed of Yves ‘beef’ crumbles and corn, and sprinkled
lightly with Daiya.
Gosh, there are days when I want really heavy comfort food. I’ve perfected the vegan Shepherd’s Pie, and the day I made this one was drizzly and grey. How fitting for a dish that originated in drizzly and grey England!
And no, I don’t use that powdery crap (aka potato flakes) that comes in a box. No, only homemade mash for me. And gravy? Easy. Gravy Master is vegan, cheap, and makes up a good deal of beefy gravy when mixed with water and cornstarch (to thicken). Douse the Yves “beef” in gravy, dollop those beautiful potatoes on top, and bake at 350 for about 25 minutes until it all gets nice and hot and melds together.
Don’t forget extra gravy! Pip pip!
Hi all! I made a new friend recently in one of my condo clients. Not only is she close to my age, loves thrift shopping, photography, and believes in the three Rs (Reduce, reuse, recycle) – like me – she is vegan!
E lives in the building I manage. Having just moved from Atlanta with three little (vegan) daughters in tow, she works from home and in between phone calls, whips up tasty raw vegan treats. She’s only housesitting for the summer for her dad, but E brought all her vegan cookbooks, juicer and even her dehydrator down to Florida! Talk about a woman on a mission!
And my new BFF has invited me up to her place for two yummy raw lunches so far. What a treat! And now we’re emailing each other photos of our food. (Dorks, haha!)
Here is E’s raw tofu scramble: tofu, turmeric, red
onions, tomatoes, parsley (newly dehydrated), roasted buckwheat, olive oil, nama shoyu, sea salt and pepper.
It’s so nice having a new buddy like E!
Posted in vegan, veggies
Tagged tofu, vegan
I was so happy to hear that my town has a new veg-friendly restaurant. Of course, it’s only natural: the chef at the Boundary was formerly the chef for the much lauded vegetarian eatery, Meze 119. So naturally, there would be vegan offerings in store!
My veg friends had all made a trip to the Boundary before I did, and came away raving about the vegan BBQ sliders. When I finally made my round, I had to try them. It was So. Much. Food. I had to take half of it home! I’d also tried a plate of crispy flash-fried spinach, but again, that was enough for two people. Yikes. But everything was yummy, and the have lovely craft beers which they allow you to sample before committing.
There are other vegan options on the menu, but the tempeh sliders really stole the show!
…or is it? One of the last things I gave up before going vegetarian was seafood. Ever since I was a kid, seafood was always preferable to me over beef, chicken,or pork. Really, there was no kind of seafood I didn’t really like – I even dabbled a few times in raw oysters! But now, I think, eww.
Yet it isn’t really me ‘missing’ seafood so much that prompted me to bread tofu in seafood breading. After a quick (nostalgic?) perusal in the ‘breadings section’ of the supermarket recently, I pondered the possibility of dredging tofu and frying it up as if it were fish. Couldn’t be half bad, could it?
Lo, the experiment turned out okay. I drained firm tofu and pressed it to get most of the moisture out. Then I prepared a plate for the seafood breading. Now, here is where some vegan recipes say to add powdered kelp or kombu to the mix to give it that fishy taste, but I skipped that step. It wasn’t so much the fishy flavor I needed as much as the illusion that I was consuming seafood.
I wanted a fish stick effect – so I sliced the firm tofu into ‘fingers’ (as they call ‘em in the UK). Rolled and rolled them in the coating, then pan-fried them in vegetable oil. After draining them on a paper towel, but while still hot, I dipped the fingers in both ketchup and malt vinegar (but not at the same time!). And you know what? It was pretty good. Not so much like fried seafood that you would be fooled, but decent enough to give hardcore tofu haters a run for their money.
Would I make it again? Yes, and I think next time I’ll try a breading with Old Bay Seasoning in it just to give it a little oomph.
Fries went with that.
If you saw my previous post (below), you read a small detail of my recent day-trip adventures to West Palm Beach. I found a few more pics from that trip that I wanted to share: a shot of my repast at darbster, the tempeh “BLT;” a convincing advert for Mercy For Animals that was posted
on the door of a car in the restaurant parking lot; and the yummy Thai green curry (with tofu) that I gobbled the next day after we frantically sought out some kind of decent vegan food before our drive back home across the state. Err, okay, that’s all I’ve got for now.
On to the next food adventure!
Check out the cute heart-shaped sticky rice! Aww!