Seitan Wings

http://vegetarian.about.com/od/maindishentreerecipes/r/seitanwings.htm Spicy Seitan Buffalo "Wings" are a vegetarian and vegan substitute for traditional pub buffalo wings but with all the same seasonings and flavor and fried goodness smothered in melty margarine (make sure it's vegan!) and hot sauce, just like the original buffalo wings made from chicken. Seitan doesn't come with wings any more than buffaloes do, but these meatless buffalo wings are cooked up with hot sauce and margarine for the same spicy flavor. If you're a vegetarian or vegan who misses buffalo wings (or knows someone who does), you won't be disappointed with this recipe! INGREDIENTS 1 pound seitan, sliced into strips 2 tsp garlic powder 1 tsp onion powder olive oil for frying 1/3 cup margarine, melted 1/2 cup hot sauce

Basic Seitan

Make 1 lb. Seitan is essentially a dough made with vital wheat gluten, a high-protein wheat flour, and liquid. The dough can be rinsed or poached to become a chewy meat substitute that can be added to many different dishes. We've added light seasonings to this recipe so that it will work in any dish, but feel free to play around with flavors and shapes. This tried-and-true favorite can be used in any recipe calling for seitan. 2 cups vital wheat gluten ½ cup nutritional yeast 2 tsp. garlic powder 5 cups low-sodium vegetable broth, divided 2 Tbs. low-sodium soy sauce ½ small onion, diced 1 clove garlic, crushed 1. Combine wheat gluten, yeast, and garlic powder in large bowl. Stir in 1 cup broth and soy sauce until dough forms, adding more broth if necessary. Knead dough in bowl with spoon 3 minutes, or until elastic. Shape into 2 loaves. 2. Place loaves in large saucepan, and add remaining 4 cups broth, onion, garlic, and enough water to cover seitan. Cover, and bring to a boil over medium heat. Reduce heat to medium-low, and simmer 30 to 45

Pumpkin Caramel Mousse

By MARTHA ROSE SHULMAN http://cooking.nytimes.com/recipes/12960-pumpkin-caramel-mousse-in-a-glass ½ cup (125 grams) heavy cream 2 tablespoons (25 grams) brown sugar ½ teaspoon ground cinnamon ¼ teaspoon ground ginger ¼ teaspoon freshly grated nutmeg 3 tablespoons (45 grams) water 1 ½ teaspoons (5 grams) gelatin Scant 1/2 cup (100 grams) sugar for the caramel, plus an additional 3 tablespoons (45 grams) sugar for the meringue ½ teaspoon lemon juice 1 cup (290 grams) plain canned pumpkin (no spices) or puréed roasted winter squash or pumpkin 3 egg whites ⅛ teaspoon cream of tartar ¼ cup (30 grams) toasted hazelnuts, finely chopped or crushed Whip the cream until it forms soft peaks. Chill in the refrigerator until ready to use. Combine the brown sugar, cinnamon, ginger and nutmeg in a small bowl. Place 2 tablespoons of the water in a small bowl and sprinkle the gelatin over the top. Stir, then let it sit while you make the caramel. Find a bowl that is large enough for you to dip the bottom of your saucepan into it; fill it with an inch of ice water and place it on your stove. Place the scant 1/2 cup (125 grams) sugar in a medium saucepan, preferably stainless steel. Add the remaining tablespoon of water and the lemon juice and carefully stir together with a heatproof rubber spatula. Using a wet pastry brush, brush down the sides of the saucepan so that there are no stray sugar crystals that could cause the caramel to seize. Turn the heat on medium-high and heat until the sugar dissolves and the mixture turns a light caramel color, 4 to 5 minutes. Do not stir, but from time to time carefully brush down the sides of the pan with the wet brush. Do not let the caramel get hotter than 325 degrees. As soon as it reaches this temperature and is golden brown, remove from the heat and dip the bottom of the saucepan into the bowl of cold water to stop the caramel from heating further. Let sit until the bubbles subside. Using a heatproof spatula, carefully stir the brown sugar mixture into the hot caramel. It may bubble up, so be careful. Add the softened gelatin and stir to dissolve. Whisk in the canned pumpkin and transfer to a large mixing bowl. Place the egg whites in the bowl of a stand mixer (or use a mixing bowl and electric beaters). Beat until they begin to foam, and add the cream of tartar and 1 tablespoon of the sugar. Beat at medium speed and add the remaining sugar in a slow, steady stream. Beat until the egg whites are stiff and shiny, about 2 minutes. Be careful not to overbeat. Lighten the warm pumpkin mixture by folding in one-third of the beaten egg whites, using a balloon whisk or a large spatula. Pour the remaining egg whites over the top, and carefully fold them into the pumpkin mixture using a rubber spatula. Fold in the whipped cream. It’s easiest to do a neat job of filling the glasses if you use a pastry bag fitted with a wide round tip. Pipe or spoon the mousse into 8 glasses; use small tumblers, wine glasses or whiskey glasses. Sprinkle the ground hazelnuts over the top. If desired, make 2 layers of the hazelnuts: Pipe half the amount of the pumpkin mousse you need for each serving into the glasses, then sprinkle on a layer of hazelnuts; then pipe the rest and top with another layer. Cover the glasses and refrigerate for at least 2 hours and preferably overnight. Advance preparation: This will keep for 2 days in the refrigerator and I think it tastes best the day after it's made.

Tex Mex Salad with Cilantro Dressing

http://www.thegardengrazer.com/2013/04/southwestern-chopped-salad-with.html Ingredients Large head of romaine 15 oz. can black beans, rinsed and drained 1 large orange bell pepper 1 pint cherry tomatoes 2 cups corn (I used frozen, thawed) 5 green onions Optional: avocado {For the dressing} click to read more about notes and variations to the dressing 1 cup loosely packed cilantro, stems removed and roughly chopped 1/2 avocado (or 1/2 cup plain vegan yogurt) 2 Tbsp. fresh lime juice (about 1/2 lime), more to taste 1-2 garlic cloves 1/4 cup olive oil 1 1/2 tsp. white wine vinegar 1/8 tsp. salt Recommended: agave/honey, cumin Directions Make the dressing: puree all ingredients in a food processor/blender until smooth. Taste and adjust seasonings if necessary. Finely chop romaine, bell pepper, tomatoes, and green onions. Place all ingredients in a large bowl and stir to combine. Toss with desired dressing.

Quick Beer Cheese

1 cup beer 1 pound extra-sharp Cheddar cheese, shredded 2 cloves garlic, minced 1 teaspoon dry mustard powder 1/2 teaspoon freshly ground black pepper 1/2 teaspoon cayenne pepper 1/4 teaspoon salt 1/4 teaspoon hot pepper sauce (such as Tabasco®) 1/4 teaspoon Worcestershire sauce 1 pinch cayenne pepper, or to taste Make sure beer is flat, whisk in a bowl for 30 seconds.

Quick Roasted Brussels Sprouts with Coconut Ginger Sauce

http://cookieandkate.com/2013/quick-roasted-brussels-sprouts-coconut-ginger-sauce/

Recipe type: Side

Prep time:  5 mins

Cook time:  10 mins

Total time:  15 mins

Serves: 2

 

Tender roasted brussels sprouts tossed in a simple, spicy coconut ginger sauce. This vegan and gluten-free side dish comes together in less than 15 minutes.

INGREDIENTS

Spicy coconut ginger sauce

• ½ cup light coconut milk
• 1½ teaspoons fresh grated ginger or ¾ teaspoon powdered ginger
• 1 teaspoon agave nectar or sugar
• 1 teaspoon reduced sodium tamari or soy sauce*
• ½ to 2 teaspoons chili garlic sauce (to taste)**
• 1 teaspoon rice vinegar (or lime juice)

Brussels sprouts

• ¾ pound Brussels sprouts, nubby ends cut off, discolored leaves removed and sliced in half (smaller sprouts are better than large sprouts)
• 1 tablespoon coconut oil
• Sprinkle of sea salt

INSTRUCTIONS

1. Preheat your broiler. In a small saucepan over medium heat, combine the coconut milk, ginger, agave nectar and tamari. Add chili garlic sauce, to taste. Whisk the ingredients together and simmer for a couple of minutes to infuse the flavors, stirring often. Remove the pan from heat and stir in the rice vinegar.
2. Set a 12-inch cast iron skillet over medium-high heat on the stove. Let it heat up for two to three minutes. It should be so hot that a few drops of water sizzle and quickly disappear after contact.
3. Toss the prepared Brussels sprouts with olive oil and salt. Toss well, so that the sprouts are evenly coated in a thin layer of oil. Once the pan is hot, dump the sprouts into the pan and quickly rearrange them so the flat sides are face down. Let them cook for about two minutes, or until they are starting to brown on the bottom.
4. Transfer the pan to your broiler. The pan will be heavy and hot so use oven mitts and be careful! Let the Brussels broil for about three minutes. Check the sprouts for doneness—their tops should be a little browned and the bottoms caramelized. How long you should leave them in there depends on your preferences and your oven.
5. Transfer the sprouts to a bowl(s), drizzle with coconut ginger sauce and serve.

NOTES

Brussels sprouts roasting method adapted from my roasted brussels sprouts and cranberries with barley recipe.
PREPARATION TIPS: If you want to make more than 2 servings at once, I'd suggest roasting the halved sprouts, lightly coated in coconut oil, at 400 degrees Fahrenheit on a rimmed baking sheet. Roast until tender and caramelized (around 20 to 25 minutes), turning halfway. Multiply the quantities of sauce ingredients as necessary.
If you want to turn this side into a full meal, serve the sprouts and sauce over a bed of long-grain rice and tofu. Find my recommended rice cooking method here. For crispy baked tofu, toss drained and cubed tofu in coconut oil and tamari/soy sauce and sprinkle with arrowroot starch or corn starch (optional). Bake at 400 degrees Fahrenheit, tossing occasionally, until nice and crisp, about 20 to 30 minutes (for more detailed instructions, refer to check out my crispy baked tofu method).
*MAKE IT GLUTEN FREE: Tamari is a delicious, readily available Japanese soy sauce that is gluten free. Regular soy sauce is not gluten free.
**You can find chili garlic sauce in the Asian aisle of the grocery store. I love the stuff. If you can't find it, you could probably add sriracha, to taste, or just a generous pinch of red pepper flakes. 

Almond Feta

Almond Feta Cheese with Herb Oil

Makes 10-oz. round

Blanched almonds give this creamy-crumbly cheese a rich texture. Unbaked, it will be smooth and spreadable. Baking will make it a bit more crumbly, like traditional feta cheese.

• 1 cup whole blanched almonds
• ¼ cup lemon juice
• 3 Tbs. plus ¼ cup olive oil, divided
• 1 clove garlic, peeled
• 1 ¼ tsp. salt
• 1 Tbs. fresh thyme leaves
• 1 tsp. fresh rosemary leaves

1. Place almonds in medium bowl, and cover with 3 inches cold water. Let soak 24 hours. Drain soaking liquid, rinse almonds under cold running water, and drain again.

2. Purée almonds, lemon juice, 3 Tbs. oil, garlic, salt, and 1/2 cup cold water in food processor 6 minutes, or until very smooth and creamy.

3. Place large strainer over bowl, and line with triple layer of cheesecloth. Spoon almond mixture into cheesecloth. Bring corners and sides of cloth together, and twist around cheese, forming into orange-size ball and squeezing to help extract moisture. Secure with rubber band or kitchen twine. Chill 12 hours, or overnight. Discard excess liquid.

4. Preheat oven to 200°F. Line baking sheet with parchment paper. Unwrap cheese (it will be soft), and transfer from cheesecloth to prepared baking sheet. Flatten to form 6-inch round about 3/4-inch thick. Bake 40 minutes, or until top is slightly firm. Cool, then chill. (Cheese can be made up to this point 2 days ahead; keep refrigerated.)

5. Combine remaining 1/4 cup oil, thyme, and rosemary in small saucepan. Warm oil over medium-low heat 2 minutes, or until very hot but not simmering. Cool to room temperature. Drizzle herb oil over cheese just before serving.

Welsh Rarebit

Made this with some homemade cashew cheese last night!

Pizza Sliders

We made the dough using The Feedzone Cookbook's Recipe/

We made a vertical flight of pizza sliders:

Pizza 1:
Yves Pepperoni
Red Sauce
1/2 Homemade Cashew Cheese
1/2 Parmesan slices

Pizza 2:
Olive Oil
Artichokes
Pan-seared Brussel Sprouts
Carmelized Onions
Daiya Jack Cheese (Block)

Pizza 3:
Olive Oil
Field Roast Italian Sausages
Sage
Daiya Jack Cheese (Block)

Pizza 4:

Figs (mix of golden and black, diced and softened in boiling water)

Proscuitto (here I used Upton's Bacon, diced and cooked)

Daiya Jack Cheese (Block)

Cooper's Chikin n Dumplins

"I sort of made up as I went along. A sautéed onion, celery, carrots reduced for a while in a cup of vegan chikin stock (from a cube). Added a cup of creamed corn and 6 small yellow potatoes mashed with skin on. Reduced for a while. Salt and pepper and 2 bay leaves. 

Added a little unsweetened almond milk for some creaminess. 

The biscuits were 2 cup flour, 2 teaspoon of baking powder and 3/4 cup of almond milk and about 1 tablespoon of oil and a pinch of kosher salt. Quick proof of the dough and then cut into 8 balls. Placed on top and put the whole pan in the over for 20 mins at 350-75 or until the biscuits were golden."