Whatcha Makin'??

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A batch o' vegan ranch dressing! :up: I'm not even gonna measure anything this time, just whisk in enough soy milk until it reaches the desired consistency. I bought a jar of the Teta Foods garlic dip/spread last night... I'm gonna use the whole damn thing. :p
 
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While my red lentils are simmering, I'm gonna scrub & slice mushrooms, then get that red onion chopped up... sauté that first, then add the mushrooms, then the lentils, then I'll figure out how much crushed and/or diced tomatoes to add.

I'll make brown rice as needed. I hope this stuff makes a lot 'cuz I'd also like to use it as a stuffed pepper filling! :yes:
 
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Well, one of Jer's co-workers has a garden & she's been bringing in zucchini for him... she said they've been going crazy with all the rain. He loves roasted zucchini with pasta & marinara... I said I'd gladly take the largest of the three & roast it for him.

Check out the size o' this thing! :eek: (my Zippo is there for scale)

GiantZucc.jpg

He says he just wants olive oil, salt, & pepper. So be it. At least I get to use my rectangular big-*** baking dish again.... ;)


Apparently, the casserole dish isn't nearly big enough... I have to roast half the zucchini (in wedges) at a time. LOL
 
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I am making two parts for my Cubano sandwich: Seitan bacon and smoked tofu. The bacon is baking right now. When it's done, I will fry some up for the sandwich, along with browning the tofu. I made the mustard sauce. All I have to do is melt the vegan cheese on the bacon and sausage and slice up some red onion. I can't wait to try this. I'm sure it won't come close to the one at Blackbird Pizzeria (I didn't really have the right mustard for the mustard sauce, haha), but I think it's going to rock. The bacon recipe makes a lot. I suspect I'll be eating that in various forms for the next week, haha. I might try to freeze some. Oooo, I could have a vegan BLT. I am going to hit up the farmer's markets this weekend, so perhaps I will find some tomatoes and nice lettuce.
 
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PTree15 said:
I am making two parts for my Cubano sandwich: Seitan bacon and smoked tofu. The bacon is baking right now. When it's done, I will fry some up for the sandwich, along with browning the tofu. I made the mustard sauce. All I have to do is melt the vegan cheese on the bacon and sausage and slice up some red onion. I can't wait to try this. I'm sure it won't come close to the one at Blackbird Pizzeria (I didn't really have the right mustard for the mustard sauce, haha), but I think it's going to rock. The bacon recipe makes a lot. I suspect I'll be eating that in various forms for the next week, haha. I might try to freeze some. Oooo, I could have a vegan BLT. I am going to hit up the farmer's markets this weekend, so perhaps I will find some tomatoes and nice lettuce.
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Wow! Sounds great!
How do you do seitan bacon? I just thin slice and cook on the cast iron with a liquid smoke, syrup, sage and garlic powder marinade till absorbed, then cook till golden
I'd like some sauerkraut, mayo-ketchup-relish-onion and cheese on grilled rye bread :D

I had so much watermelon and a slice of fresh Italian bakery bread. Don't think I can do any more, but I want corn...:oops:
 
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silva said:
Wow! Sounds great!
How do you do seitan bacon? I just thin slice and cook on the cast iron with a liquid smoke, syrup, sage and garlic powder marinade till absorbed, then cook till golden
I'd like some sauerkraut, mayo-ketchup-relish-onion and cheese on grilled rye bread :D

I had so much watermelon and a slice of fresh Italian bakery bread. Don't think I can do any more, but I want corn...:oops:
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I used this recipe:
Seitan Bacon Recipe - Food.com
Yours sounds much easier, lol! This wasn't too bad to make, though. The baking took the longest. It's pretty tasty, but it could use a bit more salt. :D Mixed in with the sandwich, it was delicious. I have enough leftovers to make at least three more of these sandwiches and then some, haha. I am actually going to freeze half the bacon. It makes a ton!
 
Brown rice. :| Yay. --- It's to go with some of the fairly sludgy-looking (but awesome-smelling) lentil/garbanzo/tomato/onion/mushroom slop I made yesterday. LOL
 
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I've got all night, no rush, so I'm gonna loaf my way through this. ;) I always do whole stuffed peppers when I make 'em, but the majority of the largest peppers at the store where oblong... more bang for my buck when they were 3/$5... so I'm gonna make stuffed pepper halves! :)

I'm just gonna boil the rice, not blanch the peppers.... those I plan to brush with a little oil and "par-bake" (pre-cook) for about 10 minutes, let cool, then fill with nummy goodness. And I think I'm gonna make the Go Veggie shreds a little finer with the food chopper, then incorporate them into the filling instead of just having a "cheese" topping.

First things first, though... a beer.... or four. :p
 
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I followed a recipe for seitan sausage- don't really now what compelled me to follow a recipe for something like that, but I did, and halfway through I thought ' hey, that's not the right proportion of beans to gluten", and it wasn't. Recipe called for one can of beans to only 1 1/4 cup gluten and 1/4 nooch. It should be closer to 1/2 cup beans to 2 cups gluten. You could really taste the beans. They came out really soft without any kind of texture. I'm quite disappointed.
I now need sauerkraut and some good rye bread for reubens. Or maybe pickles
ETA- they're actually very good!
 
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Meh. I'm glad I decided to make only four peppers (eight halves)... I put one of each (whole pepper) aside to whip up something for pasta (along with my leftover mushrooms & baby kale)....

Anyhoo, I have to do this in batches... I can only fit four halves at a time in my baking dish. LOL :rolleyes: So, pre-bake four, let those cool while I pre-bake the other four... while those are in, I'll put filling in the first four, and so on....

I'd rather dirty just one casserole dish. ;)
 
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I made tostones again. Yum. In a little while, I'm going to make a pasta salad that I will bring to a family party tomorrow. It will have broccoli, carrots, zucchini, black olives, onions and tomatoes, all in Italian dressing. I have to make sure I have something to eat. ;) I might even bring the fixin's for a vegan BLT as well. I had one for lunch today and it was awesome!
 
I've had a crazy chocolate chip cookie craving! :rolleyes: Like every day at lunch, eating low fat, staying away from sugar other than fruits, wanting a cookie. Specifically a chocolate chip cookie.
I just made these- and they're great!
Vegan Chocolate Chip Cookies
I left a review- I'm denlea
 
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silva said:
I've had a crazy chocolate chip cookie craving! :rolleyes: Like every day at lunch, eating low fat, staying away from sugar other than fruits, wanting a cookie. Specifically a chocolate chip cookie.
I just made these- and they're great!
Vegan Chocolate Chip Cookies
I left a review- I'm denlea
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Good for you! Glad you got your cookie jones taken care of.... ;)
 
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I'd like to whip up something I can toss with pasta... and to use up my produce. I set aside two bell peppers last night, I'll roast those... I'll save the tops (just as I saved the other four tops from yesterday) to chop & sauté, just so I have two different types of pepper flavors... I've got six mushrooms left (washed)... plenty of baby kale to use up... no onion, but I took my peeled garlic out of the freezer... I was thinking of roasting that with the peppers.

And when I feel like making pasta, I can toss it with evoo & that stuff, plus a bag of either the frozen broccoli or broccoli & cauliflower. :)

Now what the hell to do with all the fresh baby dill...? LOL :shrug: I supposed I could just dry it....
 
Maybe freeze it in some olive oil for when you make ranch next?
I'm much better giving advice like that than doing it-I've left so many herbs go bad :oops:
 
silva said:
Maybe freeze it in some olive oil for when you make ranch next?
I'm much better giving advice like that than doing it-I've left so many herbs go bad :oops:
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I like that idea, except I don't use extra oil in the ranch 'cuz the Teta garlic spread is essentially all oil. LOL :confused: Oh, jeepers! I might not even have enough olive oil to make THIS stuff! Crapola....
 
OK, good... I should have enough for now. I'll just use a basting brush (for the roasting) instead of drizzling willy-nilly.... :rolleyes:
 
Maybe you could freeze it in the Teta spread?
I looked for something like that in stores by me, appartently they don't sell it anywhere near me, I'd have thought i could find something similar. I still have that jar of failure in my fridge! :p It's all oil and tons of raw garlic. Actually got me to not want garlic for a while...
 
Ooooh, I know what I'm gonna do.... I'm gonna make a creamy roasted pepper sauce! :dance: I'll still have the chunks/slices of sautéed pepper tops & mushrooms, but I'm gonna blend the roasted peppers & sautéed garlic in the food processor with some of my unsweetened soy milk, nooch, a little corn starch... then transfer everything back to the skillet & decide whether or not it needs a can of either diced or crushed tomatoes.
 
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