![[image: a white bowl of light colored creamy soup with greens, orange pepper slices, onion, and corn.]
melbournevegan:
Thai Curry-Corn Soup (click image for recipe)](http://25.media.tumblr.com/tumblr_m49yozYc3t1rsl03ao1_400.jpg)
[image: a white bowl of light colored creamy soup with greens, orange pepper slices, onion, and corn.]
Thai Curry-Corn Soup (click image for recipe)
[image: pieces of seitan in a reddish sauce on a wooden cutting board.]
So my friend Johno came to visit a few months back and he made me homemade sriracha seitan wings and I’ve just recently tried to make my own seeing as how he refused to give me his recipe. Now I know why. Once you perfect it, it’s hard to let it go. So instead of completely denying you the recipe for the hot sauce, I’m just going to tell you what I put in it USUALLY and then advise you to make it work for you per your taste.
During this trip he also taught me how to make seitan which I had previously just bought pre made. However this is super cheap because for $8 a bag you can make about 4 servings of the box stuff.
Seitan:
1 cup of Bob’s Red Mill Vital Wheat Gluten Flour
Garlic Powder (I just do a shake or two….maybe half a tablespoon? I never measure spices)
Onion Powder (Same as the garlic powder.)
3/4 c of waterBroth:
2 cubes of Not Chick’n Bouillon Cubes
couple splashes of soy sauce
about a tablespoon of molasses
3 cups of water (enough to mostly cover seitan)Sriracha Hot Sauce:
Forgive me for not giving you exact measurements but 1) I don’t want to give it completely away and 2) I change it up every time.
Sriracha (aka nectar of the gods)
lime juice (Don’t judge me. I use the little green lime container.)
soy sauce
liquid smoke
garlic powder
onion powderInstructions:
First off you need to make the seitan (all hail him). Combine all of the dry ingredients first and then slowly add the water, kneading into a dough the entire time. The package says a cup of water for every cup of wheat gluten flour, but I found that it made it way too wet. It doesn’t need to be soaking wet. Once you make that get a sauce pan and put the broth ingredients in there and bring to a boil. Once it’s boiling put the seitan loaf thingy in there and SIMMER (NOT BOIL) it for approximately an hour. I usually play on StumbleUpon or look up ways to make my hot sauce better. So while that’s boiling away, go ahead and make your hot sauce.
The hot sauce needs to be (at the risk of sounding like a fucking hippie) an expression of your taste buds. I hate Tabasco style hot sauces, but love Asian inspired hot sauces. I’m looking for flavor with spice, not spice with an afterthought of flavor. I also love spicy food so I usually crank it up a few notches than some people might like. First melt about 2 tablespoons of vegan butter (about 30 seconds in the microwave) then add Sriracha. Keep in mind that you need to be able to thoroughly coat approximately 7 to 8 wings. So either match the butter quantity or add extra sriracha (that’s what I do). Then add a couple of dashes of Liquid Smoke (Trust me. Worth it.) then a dash or two of soy sauce. I add about the same amount of garlic and onion powders as I did in the seitan. Mix that shit up. Put in the refrigerator while the seitan continues to simmer. I don’t really have a fancy reason other than I don’t have a lot of counterspace and it’s a convenient place to store it. Maybe it helps? Who knows. I never went to culinary school. I just guess. Anyway.
So now your seitan is done simmering (finally. Not gonna lie. It takes forever). Put that shit in a colander to let it drain and pour out the broth. I’m sure you could do something cool with the broth after this but I haven’t thought that far so hit me up if you have any ideas. Shake it around a little to make sure any excess water is gone. You don’t want it bone dry but you definitely don’t want it soaking wet. Put it on a cutting board and shake some garlic powder, onion powder, and chesapeake bay seasoning (or Old Bay seasoning) on both sides and rub it in. Slice however you want. I usually slice lengthwise. Once again, not a fancy reason. Just how I do it. Get your hot sauce out and another bowl with some whole wheat flour (I will never understand white flour/white bread. Wheat just tastes better). Get a skillet (I use my wok skillet thing. It’s deeper and the bottom isn’t warped like most of my other skillets so it sits evenly on the burner) and fill it with about half an inch of some kind of oil. I’ve used olive oil and canola oil with pretty much the same results. Once the oil is ready (Med-High is fine. Also for those of you new to frying an easy way to tell if the oil is ready is wetting the tips of your fingers then flicking water at the oil. If it gets angry and starts sputtering in disbelief that you just flicked water at it then it’s ready) then dunk the wings in the hot sauce, then the flour, THEN THE HOT SAUCE AGAIN. That’s the trick I discovered today. Takes it to a whole new level. Fry for about a minute or two per side (If it looks brown and crispy and tasty then it’s done) and then put on something to absorb the oil. Paper towels are a pretty “duh” choice, but we never seem to have paper towels at my house so I just used my cutting board. Whatever. Let it cool down. THEN DESTROY WITH YOUR MOUTH HOLE.
Last note before my shitty photo: Don’t make this if you’re concerned for your health or allergic to gluten. This is pretty much gluten flavored with sriracha then fried. It’s super greasy. But I’m from the South and if it’s fried then it’s better and I’ll fight you if you say otherwise.
![[image: a white plate full of wontons and a small glass bowl of orange sauce.]
ilufood:
Vegan Spicy Baked Cream Cheese Wontons](http://25.media.tumblr.com/tumblr_m3rj3cMEly1r5wodgo1_400.jpg)
[image: a white plate full of wontons and a small glass bowl of orange sauce.]
Vegan Spicy Baked Cream Cheese Wontons
[image: a stack of lightly greenish tinted pancakes, surrounded by halved cherry tomatoes, and topped with a sprig of rosemary. They are on a white plate.}
hot off my griddle!
kale + rosemary mashed potato pancakes
cooking time: 60 minutes
makes: 12 pancakes
grocery list:
6 medium potatoes
12 kale leaves, de-stemmed and torn into pieces
3 rosemary sprigs, removed from stem + chopped
1 meyer lemon, zested + juiced
5 tbsp olive oil
sea salt
coconut oil
- put the potatoes into a large pot, add 1 tsp salt + cover with cold water
- bring water to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes
- remove from heat and drain well
- place the potatoes into food processor with kale, rosemary, lemon zest, juice + olive oil. pulse until smooth and well-blended. add salt to taste
- allow potatoes to cool slightly, then shape into pancakes (using a jar lid works well)
- warm skillet over medium-high heat + add ½ tbsp coconut oil. place pancakes in skillet and brown on each side (about 5 minutes on each side)
- serve
perfect for breakfast, lunch + dinner. pairs nicely with eggs, salad, or lean meats
Ignore the part about it going well with eggs or meat and this looks amazing!
Dipping Sauce
- Juice of 1 lemon
- Juice of 1 lime
- Juice of 1 small orange
- 1 teaspoon minced or finely grated, peeled fresh ginger
- 1 small garlic clove, minced
- 1 cup low-sodium soy sauce
- 1/2cup water
- Dash of Sriracha hot sauce (optional)
Spring Rolls
- 1/2 head green cabbage, julienned
- 1 bunch cilantro with tender stems, roughly chopped
- 1 bunch scallions, green parts only, sliced on the bias
- 15 fresh basil leaves, cut into chiffonade
- 20 fresh mint leaves, chopped
- 1 fat carrot, peeled, grated, and squeezed dry in a paper towel
- 1 cucumber, peeled, seeded, and julienned
- 1 red bell pepper, cored, seeded, and julienned
- 1 yellow bell pepper, cored, seeded, and julienned
- 2 firm avocados, halved, pitted, and removed from their skins
- 2 packages spring roll wrappers (rice papers)
To make the dipping sauce:
In a bowl, whisk together all the ingredients for the sauce, adding the Sriracha sauce, if using, for a little extra kick.
To assemble the spring rolls:
- Mix the first 9 ingredients in a medium bowl and set aside.
- Slice each avocado half into 8 even slices and set aside.
- Select a dish or pan that is large enough for the rice paper to lie flat inside.
- Inspect each rice paper carefully and discard any sheets that have holes or cuts. Add about 1 cup of very warm water to the dish or pan and soak 1 sheet of rice paper for about 20 seconds, or until the paper has softened but has not become completely “gummy bear” soft. Place the rice paper on a cutting board and rub it gently with your wet hands to flatten it and work in more water. Then….
- Place 1/2 cup of filling on the rice paper, slightly below the center, working from the edge closest to you. (Where the smile on a smiley face goes.) Top the mound with 2 avocado slices.
- Pick up the edge closest to you and fold the rice paper up and over the mound.
- Fold the right and left sides toward the center.
- Pull the spring roll gently toward you as you roll it up burrito style. Protect the spring rolls from each other with moist parchment paper. Repeat the procedure until all the avocado slices and filling have been used. Cover the spring rolls with plastic wrap and refrigerate.The spring rolls can be made up to 2 hours before serving. If each guest is to have their own dipping sauce, cut each spring roll in half at an angle just prior to serving. If the dipping sauce is to be communal, cut each spring roll into thirds just prior to serving.
![[image: mixed veggies, rice, and seitan topped with a brown sauce. It is on a yellow plate.]
veganflower:
Seitan, Rice & Veggies with Ginger Peanut Sauce
The peanut sauce is a recipe we grabbed from Vegan Fire & Spice.](http://25.media.tumblr.com/tumblr_m48q8hYdes1qhg8h8o1_400.jpg)
[image: mixed veggies, rice, and seitan topped with a brown sauce. It is on a yellow plate.]
Seitan, Rice & Veggies with Ginger Peanut Sauce
The peanut sauce is a recipe we grabbed from Vegan Fire & Spice.
Root Beer Float CupcakesShow your love, and spread compassion to all the people you care about. It’s time to make a sweet statement with delectable cruelty-free goodies. Treat your friends to fun, cholesterol-free cupcakes. You can also educate others about your efforts to eat veg and ask them to try it with you!
Ingredients:
1 cup rootbeer soda
1 tsp. apple cider vinegar
3/4 cup sugar
1/3 cup vegetable oil
1/2 tsp. vanilla extract
2 tsp. rootbeer extract
1 1/3 cups flour
3/4 tsp. baking soda
1/2 tsp. baking powder
pinch of saltFrosting
1 cup vegetable shortening
3 cups confectioner’s sugar
2 Tbs. vanilla soymilk
2 tsp. vanilla extract
Directions:
- Preheat your oven to 350 degrees and line a dozen cupcake tins with papers.
- Combine the soda and vinegar and let stand for a few minutes.
- Add the sugar and oil, whisking vigorously until slightly frothy; integrate the extracts, and gently introduce the flour, along with baking powder and soda, and salt (Note: be careful not to over-mix).
- Distributing the batter between the prepared tins, fill cupcake liners approximately 3/4 of the way to the top.
- Bake for about 18-22 minutes. Allow them to cool completely before topping with frosting.
- Make the icing by combining room temperature shortening into a mixer; beat thoroughly until creamed, then add sugar and start on a low speed; incorporate soymilk and extract, and combine thoroughly.
- Apply to cupcakes and have a great Mother’s Day.
Check the site out for more recipes to try out. That lasagna looks good!
In this interview I show Raina how to make vegan grill cheese sandwiches.
![[image: strawberries, whipped cream, and cake in a small white bowl.]
coffeeemug:
Vegan Strawberry Shortcake Recipe
Biscuits:
2 Cups of All-Purpose Flour3 Tblspoons of Vegan ShorteningRoughly a little less than 1 Tblspoon of Baking Powder Roughly a little less than 1 Tblspoon of Baking SodaPinch of Salt1 Cup of Milk Alternative (I used rice milk and not a full cup, just depends on whether it needs it)Preheat oven to 400 F. Add dry ingredients and shortening into a bowl and cut together. You can essentially to this with you hand by pinching the ingredients together. After mixed in, it well start to form little balls. After that slowly add in “Milk” while mixing together with your hand. Use a spoon, or two, and drop biscuits onto a pan that has been sprayed with non-stick spray. Bake for 13-15 minutes. You can check that they are done by sticking a fork into one, if dough comes out on the fork they are not done.
Makes about 12 biscuits
Strawberries:
Easiest Recipe calls for about
1 container of strawberries1/4-1/2 Cup of Granulated Sugar
It’s really all up to your preference on how sweet you want it. Cut the strawberries up, remove tops, etc. Add you desired amount of sugar, you can always add more. Mix cut strawberries and sugar together. Let sit for about an hour in the fridge. The longer you let it set, the more juices will come out. Always mix it a few times.
We made a strawberry reduction sauce, and just cut up fresh strawberries. The sauce is complicated.
Vegan Whipped Cream:
1 Can of Full-Fat Coconut Milk1-3 Tablespoons of Granulated Sugar1/2-1 Tablespoon of Vanilla ExtractAllow the Can of coconut milk sit in the fridge for 24 hours, the longer you let it set, the more solids you can use. After letting it set, take out the solids that have forms and but it in a bowl. Add the sugar (ALL DEPENDS ON HOW SWEET YOU WANT IT) and the Vanilla and mix with an electric mixer for 3-5 minutes. If you want to get fancy, you can also but a little vanilla bean on it.
My dad took some vegan chocolate, and rubbed it with a “zester” to put on top, along with a small square of chocolate.
If you have any questions, feel free to ask.](http://25.media.tumblr.com/tumblr_m41vr3Qapx1qznmbpo1_400.jpg)
[image: strawberries, whipped cream, and cake in a small white bowl.]
Vegan Strawberry Shortcake Recipe
Biscuits:
2 Cups of All-Purpose Flour
3 Tblspoons of Vegan Shortening
Roughly a little less than 1 Tblspoon of Baking Powder
Roughly a little less than 1 Tblspoon of Baking Soda
Pinch of Salt
1 Cup of Milk Alternative (I used rice milk and not a full cup, just depends on whether it needs it)
Preheat oven to 400 F. Add dry ingredients and shortening into a bowl and cut together. You can essentially to this with you hand by pinching the ingredients together. After mixed in, it well start to form little balls. After that slowly add in “Milk” while mixing together with your hand. Use a spoon, or two, and drop biscuits onto a pan that has been sprayed with non-stick spray. Bake for 13-15 minutes. You can check that they are done by sticking a fork into one, if dough comes out on the fork they are not done.Makes about 12 biscuits
Strawberries:
Easiest Recipe calls for about
1 container of strawberries
1/4-1/2 Cup of Granulated SugarIt’s really all up to your preference on how sweet you want it. Cut the strawberries up, remove tops, etc. Add you desired amount of sugar, you can always add more. Mix cut strawberries and sugar together. Let sit for about an hour in the fridge. The longer you let it set, the more juices will come out. Always mix it a few times.
We made a strawberry reduction sauce, and just cut up fresh strawberries. The sauce is complicated.
Vegan Whipped Cream:
1 Can of Full-Fat Coconut Milk
1-3 Tablespoons of Granulated Sugar
1/2-1 Tablespoon of Vanilla Extract
Allow the Can of coconut milk sit in the fridge for 24 hours, the longer you let it set, the more solids you can use. After letting it set, take out the solids that have forms and but it in a bowl. Add the sugar (ALL DEPENDS ON HOW SWEET YOU WANT IT) and the Vanilla and mix with an electric mixer for 3-5 minutes. If you want to get fancy, you can also but a little vanilla bean on it.My dad took some vegan chocolate, and rubbed it with a “zester” to put on top, along with a small square of chocolate.
If you have any questions, feel free to ask.
