Some sweeties came together to honor the blessed child of a favorite couple...Melanie and Charlie...because I haven't been given the rights to post Sam's photo...I can only show you half my contribution...
Picture it, an early Saturday morning...not sure what to prepare in the little time that I had...I had a few veggies and figured that some kind of biscuit casserole would do...checked out my library and came across Veganomicon's Cauliflower and Mushroom potpie with black olive crust.
Now I don't remember too many details other than I substituted broccoli, didn't have too many kalamatas, and threw in red bells...I remember thinking that the veggie portion was too much, so I didn't use as many veggies...BIG MISTAKE...everything cooked down...it was still yummy and everyone loved it despite my personal criticisms....I also made a chocolate cake with peanut butter frosting, but I wasn't impressed with my lack of decorating skills.
Veggie Potpie with Star Biscuits
Three weeks ago, I awoke to a massive allergy attack. Everything hurt. After sleeping off some of the pain and gathering enough energy to text my supervisor, I found the opportunity to experiment with tofu quiche. I had come across a recipe through Happy Herbivore a few weeks ago. Again, I added a few extra veggies, but have any fresh basil. I think the texture didn't come out right and while the flavor was there...this is something I would only prepare for a big gathering.
Crust-less Quiche
I admit that I once fell for Morning Star's buffalo wings, but they just didn't do it for me...Green, San Antonio's ONLY vegetarian restaurant, has a tofu version, but they aren't for me as well. I have a love affair with seitan...that is my right in this world. While tofu and I go way back...seitan is the ultimate meat substitute...well, maybe 60%-40%...whatever...
Ross, from Vegans Rock Austin, posted an easy recipe a few years ago and that has always been my stand by.
I have messed with it to fit my tastes...i.e. adding veggie stock and holding back on some of that soy sauce. But enough about the seitan.
Seitan Buffalo Wings
-Seitan- as much as you want to fit the bellies of you and those around
-Panko bread crumbs- enough to coat
-Agave
-Hot sauce
-Non-dairy butter- start with a tablespoon
-Cayanne pepper
-Freshly crushed pepper
-Egg replacer - a few egg portions
-Water
-High heat oil...I used Safflower
I battered up the seitan by dipping it in the egg replacer and bread crumbs mixed in with the pepper. I then fried the seitan in med-high heat to a golden brown and drained on a paper towel. Let sit or preferably if someone else is around you...
Melt the butter in a sauce pan and add the hot sauce and agave and let the sauce thicken a bit. Add cayanne to taste. Should be have a nice amount of heat with a cooling sweetness. WARNING: I purchased the organic 365 hot sauce at Whole Foods, but it was spice-less.
When sauce is ready, add in a few nuggets and coat them. I didn't bother with any vegan ranch, but I did a break out a few pickles- that is just the Texican in me.
Next time I make these- I will pay attention to the amount of ingredients used...otherwise I am an eye-baller at heart.
More Yum Yum-ness
Tried a vesion of Lolo's mac n cheeze leaving out the carrots, potatoes, and bread crumbs. YUMMY!!!!
So good, I think I will make some today as well.
Yummy Mac N Cheese
And sometimes a couple of margaritas on the rocks accompanied by chips and roasted salsa can make a girl happy.
They make me appreciate the trees that much more...
El fin...para ahora.
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