Breaking for Food

So my friend Genevieve is about to jump on the patience boat, because she agreed to assist me with guitar lessons. I tried it out years ago, but learning right handed didn't do it for me. So I begin the left way. I have two sewing classes this week and a free raw food class at Whole Foods tomorrow- so let's cut to the belly....

Feeling that Steak-finger Plate



Candle's chipotle bbq sauce
Whipped garlic-y mashed potatoes with scallions
Panko-crusted seitan strips
Steamed Kale

Sunday morning kind of love...

Pancakes with Potatoes and Sauteed Cabbage

PPK batter
Candle's potatoes
Cabbage lightly dressed with red wine vinegar, olive oil, lemon juice, and salt/ pepper

I always feel the need to balance the meal with some kind of lightly starched veggie...


And finally...

Yesterday, I was looking for a quick fix at Whole Foods after an early morning presentation...I picked up their english muffins, 365 sausage patties, and began to plan for today...oh yeah, I ended up with a soy latte, banana, and vegan donut...

So this morning, I whipped up V-con's cheesy sauce, fried "eggs", heated up the muffins and sausage and through in a few sliced tomatoes...

Breakfast Veg-Muffin


Different ...3.2 stars...

Back in February...

I have been a busy bee...and am currently flunking at keeping up with my vegan blog...was thinking that I should take my camera out to locals food joints so that one my know the "variety" that is out here...but not now...

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.

Because I can't give enough props....

Spicy Seitan and Sweet and Sour Veggies



courtesy of:

The Asian Vegan Kitchen

Staples

I am a busy girl...the recipe of my life might look something like this:
3 cats
2 dogs
1 boyfriend
2 jobs
2 Parts Activism ...mainly the Free Speech Coalition these days



3 parts creativity- movie, jewelry, crafts, etc.
4 parts cooking (as longs as I have the energy to stand in the kitchen, time, and ingredients of course
2 parts entertainment (documentaries, film, friends, wine, and family
1 part movement (NIA, yoga, dance)
Sleep for taste

I tend to keep it simple when I don't have too much time for cooking and one of my most favorite meals is seitan with bbq sauce, kale, and [enter random side dish]. I am a girl from
Texas and while I don't do beef, bbq sauce with baked tofu or grilled seitan always makes me happy. I love me some sour pickles and good bread to accompany the bbq'ed food. I prefer Chipotle BBQ Sauce from the Candle Cafe and I love to include grilled onions, mushrooms, and red bell pepper. It is comfort for me...well...that along with kale. Greens rock my belly, but kale tends to take first place. I baked acorn squash with a recipe from Candle as well. That book is awesome.

Food I Don't Like!!!

That title seems boring, but should you be searching for recipes or ideas as I do- let it be known that I don't care for the following foods and will probably not add them to meals unless finely processed for flava...like carrots...hhhmm... part of the holy trinity of flavor. In 2003, I worked in a B and B up in Rehoboth Beach, Delaware and learned that adding red onion, celery, and carrots to a processor and pulsing the crunch out of them adds the "umph" to a dish. Well, mainly side dishes...but think soups, chile, under the panko crusted _____, mac salad, pot salad, plain rice....get it?

So not in any order... me no likey:

carrots- dig the juice and Candle's ginger dressing, though
peas- I blame elementary lunch land
raisons- Still can't connect them to grapes...
processed/ shredded coconut- fresh rocks and love the milk
okra-- those veins are too slimy
grapefruit- can't name it...perhaps the acidity
celery- just don't like the flavor as a snack...but good pureed

I have tried to connect or at least appreciate them for who they are, but there is just no chemistry...

I have shot many photos in the last month...at times too excited to work on the lighting of the photo and now with the new computer and my photos being on the old one...I am behind. But perhaps I should leave you with an older photo.

BBQ Seitan, Veggie Rice, and Sautéed Swiss Chard