Animal Shaped Chick'n Nuggets

Super kid-friendly recipe! Have fun with these cute nuggets. If I had dino shaped cutters, I would have done that. Alas, I only had animal shaped cookie cutters.

Animal Shaped Chick'n Nuggets

* Prep Time: 10 minutes
* Cook Time: 5-10 minutes

* Ingredients:  

• 2 tbsp mustard powder
• 1 tbsp garlic powder
• 1 tbsp dried parsley
• 1 tbsp onion powder
• 1/2 tbsp dried sage
• 1 tsp salt & pepper
• 1 tsp of Butler's Chik Style Seasoning, optional*
• 1 tbsp nutritional yeast
• 1/2 tsp thyme
• 1/2 tsp oregano
• 1/2 cup bread crumbs
• 1/2 cup all purpose
• 1/3 cup soy milk
• 1 "egg", follow box instructions
• 1 block tofu, 10 oz., pressed, cut into animal shapes
• vegetable oil, for frying

* Recipe: 

1. Combine all ingredients except soy milk and egg in a bowl. Mix well. 
2. Combine the soy milk and egg in another bowl. 
3. Heat oil in a large sized frying pan. 
4. Press the tofu and then slice the block into four sheets. Use animal shaped cookie cutters to make animal tofu bites. 
5. Take your animal bites and coat with the soy milk mixture, then coat with the dry mixture. 
6. Place in heated pan and fry each side until golden. 
7. Use ranch or bbq sauce with these fun nuggets! 

* Note: The Butler's Chik Style Seasoning is something I found on Cosmo's Vegan Shoppe and thought it would be useful for my fried chicken, etc. I used it in this because I had it. It is not necessary. 

Chili Cheeze Fries

Earlier in 2010, I posted my Horseshoe Sandwich recipe which has an amazingly awesome homemade cheeze sauce I concocted. I wanted to do something with this sauce again because I liked it so much so I thought to myself, "chili cheeze fries!". I made this recipe along with the Po Boy Sandwich for my 87 year old father who is definitely not a vegan. He had never had vegan meat or vegan cheeze... he coudn't tell the difference in my cheeze sauce! He ended up really liking this recipe and wasn't too big on the sandwich. C'est la vie!


Chili Cheeze Fries

* Prep Time: 20 minutes
* Cook Time: 30 minutes

* Ingredients (for chili):  

• 1 large can stewed or diced tomatoes
• 1 regular can kidney beans
• 1 regular can black beans
• 2 celery stalks, diced fine
• 1 med size yellow onion, diced fine
• 3 cloves garlic, finely minced
• 1 pepper, ancho or another non spicy pepper
• 2 tbsp cumin
• 1-2 tbsp chili powder
• 2 tsp oregano
• 2 tsp paprika
• 2 tbsp yellow or brown mustard

• 1-2 tbsp cornstarch with twice as much water, mixed

* Ingredients (for cheese sauce): 

• 1 large red pepper roasted, peeled, and seeded
•  3/4 cup raw cashews
• 1 1/2 cup water
• 1/2 cup nutritional yeast
• 1 tbsp Dijon mustard
• 2 tsp onion powder
• 1/4 tsp garlic powder
• 1/2 tsp tumeric
• 1 tsp dry mustard
• 1 tsp paprika
• 1/4 tsp cayenne pepper
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp vegan Worcestershire sauce
• 3 tbsp flour
• 1/4 cup margarine
• 1/2 cup beer (lager)*

• 1-2 tbsp cornstarch with 5 tsp water (combined)
• soy milk (to desired consistency)

* Ingredients (other): 

• 1 bag of frozen crinkle fries, cooked as package describes
• kosher salt, to taste
• 1 tbsp vegan sour cream
• 1 spring onion stalk, chopped

* Recipe (for chili):

1. Add all the chili ingredients in a medium sized pot.
2. Cook over low-medium heat until everything is tender, at least 30 minutes.
3. To make it thicker for the fries, mix the cornstarch with water in a small bowl. Add it once the veggies are about tender.

* Recipe (for cheese sauce):

1. Roasted red pepper on broil until it is soft.
2. Meanwhile, combine the rest of the ingredients in a blender. Blend until smooth.
   
3. Add seeded, peeled, roasted red pepper to cheese sauce mixture. Blend until smooth.
4. Pour mixture into pot on medium heat.
5. Add cornstarch and water mixture, bring to boil. Add the milk in slowly; depending on how thick or runny you want the sauce, add more or less.
6. Once boiling, lower heat and let simmer. Keep stirring the mixture.
7. Continue stirring until you pour over fries.

* Recipe (for building):

1. Place crinkle fries on a baking sheet. Bake in oven as directed by instructions on fries.
2. When fries are done, place on a plate and sprinkle with kosher salt.
3. Top the fries with cheeze sauce, then the chili, followed by a dollop of vegan sour cream with fresh spring onions.

* Note: Make sure the beer is vegan! Check out Barnivore for more information on vegan alcohol.

Stuffed Crust Pizza

Stuffed Crust Pizza

* Prep Time: 1 hour
* Cook Time: 15-20 minutes
* Ingredients (for dough):

• 1 tbsp sugar
• 1 package active dry yeast
• 1 cup warm water
• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 cup bread flour
• 1/4 tsp salt
• 2 tbsp olive oil
• 2 tbsp yellow cornmeal & flour (used to dust counter to roll out dough)

* Ingredients (for pizza filling):

• 1/2 package Upton's Naturals All Natural Italian Sausage*
• 1 package mozzarella flavored Daiya*
• 1/2 package mozzarella flavored Teese, cut into slices*
• 1/2 package Lightlife Pepperoni slices*
• 1 cup baby bella mushrooms, sliced
• 1 cup (yellow or white) onion, sliced (optional)
• vegan Parmesan cheese*
• dried basil, for taste

* Ingredients (for sauce):

• 1 8 oz. can diced tomatoes
• 1 tbsp dried oregano
• 1 tbsp dried basil
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt & pepper, to taste

* Recipe:

1. In a separate bowl, combine water, sugar, and active dry yeast to activate yeast and let sit for at least 5 minutes.  
2. In a mixer, add the dry ingredients and mix on a low setting using a bread hook. When the yeast is ready, add it to the mixer with the olive oil. Let the dough form in the mixer until it forms a uniform ball and starts to climb the bread hook. (If you do not have a mixer, then combine the dry ingredients with the bowl of yeast, kneed until smooth.)
3. Remove and let stand for about 45-50 minutes or until it doubles in size. You want the crust to be more fluffy for your end product, so you should allow more time for the dough to rise.
4. While waiting for the dough to rise, prepare the other ingredients. To prepare the sauce, add all of the ingredients in a sauce pan and let simmer on low heat until ready to use, stirring occasionally.
5. In a lightly oiled skillet, add the seitan and lightly brown. Prepare the mushrooms (and onions, if using) now while you have the time.
6. Once the dough has risen, punch it down and then use the the cornmeal and flour to dust the counter. Form an even roll.
7. Stretch the dough to fit a round pizza baking pan and allow some dough to hang over edges. Lightly dust with flour to prevent the dough from sticking.
8. Preheat the oven to 450°F. 
9. Cut the Teese into short 1-2" sticks about 1/4 inch thick. Line the edge of the pizza, overlapping the teese just slightly. Once the Teese is in place, take the extra dough hanging over the edge and fold over the Teese to seal it.  Add the the sauce followed by the toppings, then the Daiya cheese and Parmesan cheese. Sprinkle dried basil over the cheese for a little added flavor. Bake for 12 to 15 minutes or until crust is a nice golden brown.
10. Remove and let cool enough that you can handle. Slice and enjoy!

* Note: Upton's Naturals is a local Chicago seitan company. They sell their faux meats here in Chicagoland. You could use other seitan-style meat crumbles such as Boca Ground Crumbles, Gimme Lean Sausage by Lightlife, or Yves Meatless Ground Round Original. As many of you have heard, Daiya is great. You can find it at Whole Foods as well as vegan websites such as VeganEssentials.com. Teese is a local soy cheese made by Chicago Soydairy. You can order it online from vegan websites as well. I used these two types of cheese for this pizza specifically since they melt well and taste good. Please try to use these brands if you can get a hold of them. For the pepperoni, I used Lightlife's Deli Pepperoni. You could also use Yves Meatless Pepperoni. Lastly, for vegan Parmesan I used Vegan Topping by Galaxy Nutritional Foods which you can also find at your local health food store or places like Whole Foods.

Deep Dish Pizza

Many people think it is impossible to veganize certain things. I am to prove people wrong. With the exception of something such as say oysters rockefeller, most things can have meat and dairy-free alternatives. The task at hand this time was vegan deep dish pizza and it was successful!

Deep Dish Pizza

* Prep Time: 45 minutes
* Cook Time: 20 minutes
* Ingredients (for dough):

• 1 tsp sugar
• 1 package active dry yeast
• 1 cup warm water
• 2 & 1/2 cups all-purpose flour
• 1/2 cup finely ground yellow cornmeal
• 1/4 tsp salt
• 2 tbsp olive oil
• 2 tbsp yellow cornmeal & flour (used to dust counter to roll out dough)

* Ingredients (for pizza filling):

• 1 package Upton's Naturals All Natural Italian Sausage*
• 1 package mozzarella flavored Daiya*
• 1/2 package mozzarella flavored Teese, cut into slices*
• 1 cup baby bella mushrooms, sliced
• 1 cup (yellow or white) onion, sliced
• vegan Parmesan cheese*

* Ingredients (for sauce):

• 1 8 oz. can tomato sauce
• 1 tbsp dried oregano
• 1 tbsp dried basil
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt & pepper, to taste

* Recipe:

1. In a separate bowl, combine water, sugar, and active dry yeast to activate yeast and let sit for at least 5 minutes.  
2. In a mixer, add the dry ingredients and mix on a low setting using a bread hook. When the yeast is ready, add it to the mixer with the olive oil. Let the dough form in the mixer until it forms a uniform ball and starts to climb the bread hook. (If you do not have a mixer, then combine the dry ingredients with the bowl of yeast, kneed until smooth.)
3. Remove and let stand for at least half an hour or until it doubles in size.
4. While waiting for the dough to rise, prepare the other ingredients. To prepare the sauce, add all of the ingredients in a sauce pan and let simmer on low heat until ready to use, stirring occasionally.
5. In a lightly oiled skillet, add the seitan and lightly brown. Prepare the mushrooms and onions now while you have the time.
6. Once the dough has risen, punch it down and then use the the cornmeal and flour to dust the counter. Form an even roll and cut in half. Lightly oil one half and place it in a zip lock bag in the freezer for another day.
7. Roll or press out the dough into a circle that will fit in a round, 9 inch cooking pan (I used a spring form pan for this). Lightly oil the baking pan and lightly dust with flour to prevent the dough from sticking. Place the dough in the pan so that it climbs up the sides to make a wall.
8. Preheat the oven to 450°F. 
9. Begin layering the ingredients. To keep it authentic, add the seitan sausage first, then the mushrooms and onions. Sprinkle a layer of vegan Parmesan cheese. Now for the cheese: add half of the Daiya for the next layer, being sure to spread it as evenly as possible. Then add the sliced Teese followed by topping it with the remaining Daiya. Sprinkle oregano over the cheese for a little added flavor. Add the pan to the oven and bake for 15 minutes.
10. Remove and add a layer of the sauce. Place in the oven again and bake for an additional 5 minutes.
11. Remove and let cool enough that you can handle and remove from pan. Place on a cutting board, slice, and serve.

* Note: Upton's Naturals is a local Chicago seitan company. They sell their faux meats here in Chicagoland. You could use other seitan-style meat crumbles such as Boca Ground Crumbles. As many of you have heard, Daiya is great. You can find it at Whole Foods as well as vegan websites such as VeganEssentials.com. Teese is a local soy cheese made by Chicago Soydairy. You can order it online from vegan websites as well. I used these two types of cheese for this pizza specifically since they melt well and taste good. Please try to use these brands if you can get a hold of them. Lastly, for vegan Parmesan I used Vegan Topping by Galaxy Nutritional Foods which you can also find at your local health food store or places like Whole Foods.

Vegan Teese Brand Cheese Sticks

Vegan Teese Brand Cheese Sticks

* Prep Time: 2 hours
* Cook Time: 20 minutes
* Ingredients:

• 1 mozarella Teese, ends cut and then cut into 1/4" wide sticks (some will be funny shaped since the Teese is a roll)*
• 1 cup of egg re-placer mixed to liquid as directed (more maybe depending on use)*
• 1 can organic Italian herb breadcrumbs*
• Italian seasoning
• "Parmesan" cheese*
• Sea salt
• Olive oil

* Recipe:

1.  Combine breadcrumbs, Italian seasoning, Parmesan cheese, and salt salt on a plate.
2. One by one, dip each stick in egg re-placer then dredge in seasoned breadcrumbs and gently press any loose crumbs. Place aside. 
3. Once all of the sticks have been dredged, repeat the process by placing the first dredged stick in the egg re-placer and dredge a second time. 
4. Place on a cookie sheet or other container so the cheese sticks are not touching each other and place in the freezer until frozen, at least an 1 & 1/2 to 2 hours.
5. In a skillet, place enough olive oil to cover half of the stick while laying down. Fry until golden brown, gently flipping to fry the top side. 
6. Gently remove from oil and place on a wire rack to allow oil to drain and cool.

* Note: If the cheese sticks are too hot, they will just fall apart when you bite into them. Wait a bit for them to cool. One may try baking them too, but I did not. For these cheese sticks, I used Chicago Soydairy's Teese cheese. For egg re-placer, I used Bob's Red Mill Vegetarian Egg Replacer. For bread crumbs, I used Edward & Sons Organic Italian Herb Breadcrumbs. Lastly, for Parmesan cheese, I used Galaxy Vegan Topping.

Alexis' Purple Potato Gratin & Joe's Stuffed Bacon & Cheese Vegan Veggie Burgers

Alexis' Purple Potato Gratin & Joe's Stuffed Bacon & Cheese Vegan Veggie Burgers

 

* Prep Time: 1 hours
* Cook Time: 45 minutes - 1 hour
* Ingredients (for purple potato gratin)

• 6-8 purple potatoes (roughly 2 lbs)
• 1 yellow onion, diced
• 1 leek, diced
• 1/2 tbsp olive oil
• 4 tbsp all-purpose flour or wheat flour
• 1 cup almond milk
• 3-4 slices cooked faux bacon, diced*
• 2 Cups cheddar cheese, Daiya brand*
• 1/4 cup vegan parmesan cheese*
• Salt & pepper, to taste

* Ingredients (for stuffed bacon & cheese vegan veggie burgers)

• 1 can black beans, rinsed
• 1 - 1 1/2 cup TVP (textured vegetable protein), rehydrated with water or vegetable stock as directed by the package
• 4 large button or crimini mushrooms, diced to small bits
• 1/2 yellow onion, diced
• 1/2 red bell pepper, diced
• 1-2 cloves garlic, finely minced
• 2 tbsp all-purpose flour (plus extra to dredge)
• 1 tbsp cornstarch
• 1 tbsp arrow root
• 1 tsp chili powder (or to taste)
• 1-2 tbsp catchup or tomato paste (to give moisture)
• Salt & pepper to taste
• 1 cup Daiya cheddar cheese
• 3-4 slices vegan bacon
• Olive oil (to cook burger in frying pan)

* Recipe (for purple potato gratin):  

1. Preheat oven to 375°F. 
2. Peel potatoes and cut away any bad spots and rinse of any peels or dirt from peeling.  Slice potatoes into a disc shape no more than 1/4" thick.
3. Dice the onion and leek and sautee in a skillet with the olive oil.
4. While this sautee's, toss potatoes with the flour, vegan parmesan cheese, and salt and pepper to coat. Mix in the onion and leek and then cook the bacon.
5. Once the bacon is cooked, chop, add to the potato mixture and then add to a casserole dish.
6. Pour the almond milk in to the casserole dish containing the mixture.
7. Cover the potatoes in the Daiya and spread evenly.
8. Place in the oven and bake for 50 minutes to 1 hour. 
9. Remove and let cool til it is warm enough to eat.

* Recipe (for stuffed bacon & cheese vegan veggie burgers):   

1. In a skillet, prepare the bacon and set aside to cool. Once cool, chop to small pieces.  
2. In a large mixing bowl, add the black beans and give it a light mash to open up the beans.  Add the TVP, mushrooms, onion, bell pepper, garlic, salt, pepper, chili powder, and catchup and mix well.
3. Stir in the flour, cornstarch, and arrowroot and mix as even as possible. (You wont be able to get every little piece, but just do your best.)
4. Take a large tablespoon and scoop out enough to patty flat. 
5. Add 1 tbsp or so of the Daiya and bacon.
6. Take another scoop of the burger mixture (about half as much as previously) and add to the top.
7. Patty down to enclose the "cheese" mixture.
8. Once you have finished pattying out your burger, lightly dredge in flour and add to a shallow skillet or griddle that has been lightly oil.
9. Cook until both sides are browned.   
10. If you would like to grill these burger, preheat oven to 225°F and prepare as above. Bake patties until they are firm and have lightly brown.  This will hold them together so they wont break a part and fall into the grill. Add to the grill and cook until brown to your liking.
11. Topping Suggestions: Add some slices of vegan bacon, vegan cheese, and mushrooms and onions sauteed in a little vegan butter. Top with a little mustard on a toasted Bun. Top with standard burger toppings such as lettuce, onion, pickle, vegan mayo, catchup, and mustard.
    

*Notes: For the faux bacon, I used Lightlife Smart Bacon. Daiya is a great vegan cheese brand that uses tapioca instead of soy or rice. I used Galaxy brand vegan parmesan cheese. 

This food was for a vegan BBQ at my place. I also made a pineapple upside cake and curry chikin salad on mini toasts. Those recipes came from Colleen Patrick-Goudreau's Vegan Table cookbook.

• Pineapple Upside Down Cake: 5/5 (so delish!) 
• Curry Chikin Salad: 4/5 (some people loved it, others weren't so keen on it)
  

Vegan Jello Mold

Vegan Jello Mold 


* Prep Time: 15-20 minutes
* Cook Time: several hours
* Ingredients:

• 2 cups white grape juice
• 2 tsp agar flakes
• Strawberries, sliced
• Blueberries
• Raspberries
• Blackberries
• 2 drops red food dye (for berry mold)

* Recipe:

1. Boil half the juice with the agar until dissolved.
2. Cut up strawberries and place at the bottom of jello mold bowl. Add other fruit.
3. Pour the other half of juice with the boiled half. Mix well.
4. Split liquid in half and add dye to one of the juice mixtures. Mix well.
5. Pour liquid into molds with fruit.
6. Place in refrigerator for several hours to set.