A quick note before we get to the recipe: these patties are basic for the reason they can be used in many different ways. You can easily customize them. I will probably use some for taco “meat” later this week, and I’ll probably use some as “meat” for a spaghetti type sauce. I wanted to have something basic and easy to make so I can have it on hand in case I needed to make something quickly. These patties also freeze fairly well, but they will be crumblier once thawed out.
Ingredients:
2 cups cooked green/brown lentils (I cooked mine in Better than Bullion’s vegetable base)
1 1/2 cups cooked quinoa (Again, cooked in Better than Bullion’s vegetable base)
1/4 cup vital wheat gluten
2 tbsp oil of choice
salt and pepper to taste
Method:
Mash the lentils most of the way, leaving some for texture. Stir in the quinoa, gluten, oil, and salt and pepper if using. You can also use a gluten free binder if you’d prefer. The gluten just helps hold the mixture together. Measure out 1/3 cup portions onto a parchment lined baking sheet and form into rounds. Bake at 375* F for 12 minutes, then flip and finish baking for another 7-10 minutes until both sides are slightly golden and the patties don’t squish when lightly pressed. Cool completely on a wire rack for maximum crispiness. Store in the fridge for up to a week, or freeze for up to a month.
Dressing for the salad above (not pictured, it wasn’t pretty):
2 tbsp peanut butter
1 tbsp maple syrup
2 tsp Sriracha hot sauce
2 tsp soy sauce
1 tsp sesame oil
1 tsp rice vinegar
1/4 tsp ground ginger
dash each of garlic and onion powder, black pepper
Splash of water to thin it out if desired
Whisk all ingredients together in a small bowl and pour over the salad.
Note: These pancakes are a little drier than normal ones, but that’s what toppings are for. I used butter and syrup, which worked fine, or you could use stewed berries or whatever you like for your pancakes.
Ingredients:
2 cups sorghum flour
1 1/2 cups plant based milk (I used soy)
2 tbsp neutral flavored oil
1/2 cup dried goji berries
2 tbsp sugar
2 tsp baking powder
1/4 tsp salt
Method:
In a medium sized mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the goji berries, and stir through. Add in the milk and oil, then stir till everything is just combined.
Heat a tablespoon of butter, vegan or otherwise, in a small frying pan. Once the butter is melted and the pan is hot, scoop about a 1/3 cup of the batter into the frying pan. Cook until the bottom is set, and small bubbles form on the top. Flip and cook for about a minute, two minutes more, and remove to a plate while you cook the rest.
This batter made 7 pancakes, which is indeed an odd number, but you could use a 1/4 cup when cooking and make more. Or, double the recipe. Store leftovers in an airtight container in the fridge and eat within three days.
Hello! This week? Lasagna roll ups! These are about the same amount of work as a traditional lasagna, but they’re individually portioned, making for easier serving and portion control. Serve with salad for a complete meal. See my notes at the bottom for clarification on ingredients. Otherwise? Let’s get you rollin’.
For the tofu ricotta:
1 block of firm tofu, drained and pressed*
1/4 cup nutritional yeast
2 tbsp maple syrup
2 tbsp plant milk (I used oat)
1 tsp salt
1/2 tsp each garlic and onion powder
1/4 tsp citric acid*
For the “meat” sauce:
1 cup of TVP*
1/2 cup of vegetable broth
1 15 oz can of tomato sauce
1 tsp of dried basil
1 tsp of dried oregano
1/2 tsp of salt
1/2 tsp of black pepper
Boil water and prepare 6 lasagna noodles according to package directions, cooking to al dente. The pasta will finish cooking in the oven.
In a food processor, crumble the tofu and then pulse for about ten times. Add in the remaining ingredients and process till the mixture is smooth. Adjust for seasonings if you want more salt or more pepper, or add in more nutritional yeast if you’d like. Honestly, this “ricotta” is the closest tasting to actual ricotta I’ve had yet, so I recommend making it as listed above. Once it’s combined with the sauce and the pasta, the flavors work really well together.
In a small mixing bowl, combine the TVP and the vegetable broth and allow to rehydrate for about ten minutes. Add in about 3/4 of the can of tomato sauce, and add in the remaining ingredients. Combine, and set aside.
For the rolling, I used a baking sheet to hold the pasta so I wouldn’t make a mess on the countertop, but you don’t have to. You’ll need a smaller baking dish for this, since there’s only six servings in this recipe. I recommend glass. If you want to make more, simply double the recipe and use a bigger baking dish.
Once the pasta is al dente, drain and return to the pot. Take one noodle and lay it flat on the baking sheet (or countertop). Spread the ricotta down first, using about 1/3 of a cup per noodle. Spoon on some of the sauce, again about a 1/3 of a cup. Roll from the bottom up, and place in a well greased baking dish. Repeat with the remaining pasta till all is used. You might have some ricotta left over. Simply store in an airtight container in the fridge for up to five days. Use the remaining tomato sauce in the can by mixing it with any leftover sauce in your mixing bowl. Spoon onto each roll up.
I put some Daiya mozzarella style shreds on top of my roll ups, but you don’t have to. Bake at 375* F for about 25-30 minutes. Serves six.
You could also get this prepared and then freeze until ready to use. I’d recommend only for a maximum of three months, though.
*Notes*
Ricotta: Draining and pressing the tofu is a big step for this. I usually don’t press my tofu, just squeeze as much water out as I can, but for this I pressed it. Doing so gets rid of even more excess water and won’t make the tofu runny. I also used citric acid because I didn’t want the flavor of lemon in my ricotta. You absolutely don’t have to go out and buy citric acid to make this. Use a tablespoon of lemon juice, or two teaspoons of apple cider vinegar instead.
Sauce: Instead of TVP, you can use frozen “beef” crumbles, such as Gardein, etc. Brown the crumbles first, though, before mixing into the sauce. You can also use a jarred sauce you know you like instead of making the sauce above. Personally, I don’t enjoy chunky sauces.
You can roast the poblano in the oven at 400* F for about 10-15 minutes, or until the skin is blistering. You won’t have the same char effect as you would if you held it with tongs over the gas stove. The main reason for roasting the pepper is to remove the skin anyway. Or as much of it as you can.
You can leave out the poblano entirely if you’d prefer to have it less spicy.
This soup thickens quite a bit after it’s cooled, and oddly looks like custard once it’s been in the fridge. To reheat, simply add enough water to reach your desired consistency and either reheat in a saucepan or in the microwave. This soup will also freeze for up to 1 month.
Let’s get into it.
Ingredients
2 quarts (8 cups) vegetable stock — I used Better Than Bullion vegetable base NOT their vegetarian chicken broth base.
1 1/2 cups split peas, sorted and rinsed
1 poblano pepper, minced once it’s been roasted and peeled
1 teaspoon black pepper
1 teaspoon liquid smoke (optional, but it adds a bacony flavor to the soup)
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
Taste for salt, add if needed along the way. I didn’t need any extra salt with the Better Than Bullion paste.
Method
Bring stock to a boil in a large pot. Add in all of the remaining ingredients and lower to a simmer. Continue to simmer until peas are starting to mush together, almost like mashed potatoes. I know it sounds gross, but it’s what I’ve got. Puree part or all of the soup, or leave as is. This serves four in normal portions, three in not normal portions.
For the sunchoke — otherwise known as the Jerusalem Artichoke:
This works for any size sunchoke, but I recommend only preparing as many as you plan on serving. Clean thoroughly before placing on a baking tray. Pierce with a fork a few times, and then bake at 375* F for half an hour. The fork should go through easily, but don’t go all the way through. Once sunchokes are fork tender, smash with the bottom of a glass and sprinkle salt and pepper on top, adding a small bit of butter as well, if desired. Put back in the oven for another 7 minutes before removing the tray and flipping the sunchokes over (carefully), and finish baking for the remaining 7 minutes.
Serve without intending for leftovers. They don’t hold up well in the fridge after 2 days.
Today we’re talking carbonara. Minus the eggs. I’ve tried other recipes before, and found they lacked the same mouthfeel straight-up carbonara has, and I think I’ve cracked the code.
The secret to this sauce is aquafaba. Using that mimics the feeling eggs give this sauce. Add a few other flavorings and you’re all set for a classic good time. We’re not going to go into a huge story here, just the recipe. Perfect for a quick lunch or midweek dinner. Serve with a salad on the side, and you’ve got an easy entertaining meal for friends on the weekend.
Vegan Carbonara
1 1/3 cup aquafaba
1/2 cup unsweetened plant milk
1/2 cup nutritional yeast
1/4 cup olive oil (or other neutral flavor)
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp salt (or to taste)
1/2 tsp white miso paste (optional, but highly suggested)
1/2 tsp black pepper (seems like a lot, but please feel free to use to your preference)
Heat aquafaba to simmering. Add in remaining ingredients and heat to a slow boil. Reduce back to a simmer, and allow to simmer for fifteen minutes. Add sauce to al dente pasta and continue cooking till pasta has absorbed sauce.
Tofu Pancetta
1 block of extra firm tofu, drained and pressed
photo by c.m.k.
2 tbsp liquid smoke
1 tbsp worcestershire sauce (vegan friendly)
1/3 cup soy sauce/tamari
black pepper to taste
2 tsp sweetener of choice (I used maple syrup)
3 tbsp oil for frying
Small dice the tofu into cubes. Mix marinade (liquid smoke, worcestershire sauce, soy sauce, sweetener, black pepper) in a shallow baking dish. Add tofu and allow to marinate for at least thirty minutes, but longer is fine. I’d say overnight if you can manage it.
Line on a baking tray and bake for 15 minutes at 375* F. Let rest for a few minutes before tossing in a skillet with reserved 3 tbsp oil, 2 tbsp soy sauce, 1 tbsp worcestershire sauce, and 1 tsp liquid smoke. This just seals in more flavor.
Serve with your carbonara for a bit of salty crunch with your pasta. If you don’t want to use all of the pancetta for your pasta, it works well on top of salads, and could also be used as bacon bits for potatoes.
When it comes to burgers, I don’t really find the options for vegetarian burgers to be very appetizing. Not that I like the texture of meat, but I need something with a bit more chew than most offer. I’ll be honest, I don’t like to purchase the pre-made grillers out there, even though I have some in the freezer right now. It all goes back to my biggest pet peeve with myself — convenience food.
If it’s an easy thing to pop in the microwave, or rip open a package and there’s my food, I have a love hate relationship with it. My love is the ease in which I can feed myself. Unless I use canned goods like beans, or frozen vegetables, preparing a meal often takes a while, and I’m usually tired when I’m hungry. Snack foods are always a good option, but again those can be highly processed or contain things I can’t pronounce even if they are on a vegan labelled snack.
I set out a while ago to create a mock chicken patty to give me that chew of a burger I miss. After several failed attempts, I finally managed to create something edible. I’d even go so far as to say it’s delicious. I can pronounce all of the things in it. And there’s even a gluten free option! You can have your burger and eat it, too. Or something.
Photo by Chelsea M.K.
I do have a few notes about this recipe, though, and I’d share my actual page where I made them because you can see me devolving into “I’m not sure what this is anymore” on some earlier stages. For the gluten free option, the batter will be firmer and needs to cook longer. I absolutely do not recommend baking the gluten free one. It came out dry and gummy all at once, and that was something I can’t ever say I want in my mouth again. Frying these will give it a lovely golden brown color that makes it all even more appealing. Patience is key in this recipe because even though it takes a while, the payoff is worth it.
I think the seasoning in it makes it great without a sauce and just lettuce and tomato keep it simple, but delicious all the same. I’ve been having it with some Daiya slices as well–the cheddar and American–and it doesn’t distract from the flavor of the food. Without further ramblings, I give you the no chicken patty.
Photo by Chelsea M.K.
No Chicken Patty (with Gluten)
1 cup TVP (textured vegetable protein)
2 cups vegetable broth (I used Better Than Bullion’s No Chicken Base)
2 cups flour
3 tbsp vital wheat gluten (you can leave this out, just add about 1/4 cup more flour)
1 tsp worcestershire sauce (vegetarian friendly)
2 tsp poultry seasoning (no meat in it, just the herbs and spices)
1/2 tsp onion powder
1/2 tsp parsley
1/4 tsp garlic powder
1/4 tsp salt (you can adjust the salt to your taste, but if you use the BTB base, it’s pretty salty already)
4-5 tbsp oil for frying (I used straight up vegetable oil)
Method:
1. In a large mixing bowl, combine the vegetable broth, worcestershire sauce, and TVP. Let sit for about ten minutes for the TVP to hydrate.
2. Add in the flour, wheat gluten (if using), and seasonings. Stir to combine. This will make a sort of wet batter, but that’s okay.
3. Heat the oil in a large skillet and when the pan is ready, scoop 1/2 cup of the batter into the oil. Spread the batter into a single layer, maybe 2 inches in diameter. You can make square patties if you’d like, but the circular ones fit better on a bun.
4. Cook for 3-5 minutes, or until the top starts to dry out. Check to see if the bottom is golden brown, and then flip the patties to continue cooking on the other side.
5. Remove from the pan and allow to drain on a wire rack. Add more oil to the pan if necessary and continue to cook till all the batter is used.
6. Serve immediately, or let cool completely before storing in the fridge for 5-7 days.
7. These will bake moderately well if you’d prefer not to fry. Oven at 375 F for 10 minutes, flip, then five more minutes. They don’t brown as nicely as frying, but they still taste fine.
No Chicken Patty (Gluten Free)
Ingredients are the same as above, minus the flour and vital wheat gluten. Instead, add 2 1/2 cups of rice flour (plain rice flour), and 1/4 cup of oil (your choice, I used grapeseed). The batter will be firmer, and lighter in color.
To cook, simply cook 5-7 minutes on one side, then flip and continue cooking till the other side is golden brown. A little longer on the cooking process, but tastes just as great.
ALDI is an internationally known grocery store chain, and recently they’ve come out with a line called “Earth Grown.” This is a group of products that are vegetarian/vegan friendly meat-like substitutes. So far, I’ve had their meatballs, the soy protein burgers, the chickenless patties, and now the chickenless tenders.
What I like about these products is they have a clear list of ingredients on the box, but they also have a very big “VEGAN” spot right on the front. There’s no question what’s vegan friendly or not.
I prepared them using the recommended method, in the oven for 16 minutes, flipping halfway. In terms of texture, they were very similar to regular frozen nuggets, but they were kind of greasy. They didn’t taste too much like chicken, and honestly reminded me of fish sticks? I don’t know. They weren’t bad! But I think I prefer the Quorn nuggets in terms of texture. Morningstar is always a good choice, too.
Price wise? These are 50 cents to a dollar cheaper than other brands. And combined with the flavor, I’d say these are a re-purchase item.
Life being what it is, and my lack of motivation for blog posting, here’s a simple recipe for some burgers. They’re easy. All you need is a food processor, a mixing bowl, spatula, baking sheet, and that’s pretty much it. Measuring spoons, too, if you’re in the mood for precise measurements.
Black Bean and Walnut Burgers
1 cup walnuts, lightly toasted (you don’t want them completely raw, but not completely toasted either)
1 can black beans, drained and rinsed
1/2 cup quinoa, cooked
1/4 cup plain bread crumbs (the can I have isn’t vegan, which makes me wonder why milk is sneaked into everything like it knows the deal)
2 tbsp olive oil
1 tbsp white vinegar
1 heaping tbsp tomato paste
1 tsp salt
1 tsp black pepper
1 tsp onion powder
1/2 tsp garlic powder
1 heaping tsp smoked paprika (optional, but it adds in that nice kind of charred taste you get from a grill without having a grill)
1 flax egg (1 tbsp ground flaxmeal, 3 tbsp water, mix and set aside for two minutes)
In your food processor, mix together all of the ingredients aside from the bread crumbs and quinoa. You want it to resemble a wet dough almost. Scrape sides if you’ve got some errant spices (my paprika likes to cling to the sides). Some chunks are okay. Texture and whatnot.
After this, add the mixture to a mixing bowl and add in the quinoa and bread crumbs. Mix together pretty well. You don’t want to have bread crumbs hanging out.
Scoop out 1/3 cup of the mixture and press into a patty shape. You get about six patties out of this mixture. You can bake them at 375* F for 15-18 minutes, flipping halfway, or you can pan fry them for 2-3 minutes a side. I didn’t have time to babysit a pan today, so I made mine in the oven. They freeze spectacularly well, and work well as ground “beef” crumbles in spaghetti sauce.
Fair warning, they do dry out a little in the oven, so pan frying is recommended, but if you’re okay with dousing things in barbecue sauce like I am, then you’ll be fine with oven baked.
1 12 oz can white beans (great northern, I think they’re called), drained and rinsed
3 medium cloves garlic, minced
3 tbsp olive oil
Heat the oil in a skillet. Add the beans and cook for 2-3 minutes. You’re looking to dry the beans out a bit. They’ll start to brown and get crispy, which is completely fine. Add the garlic and continue cooking on low heat till the beans are tender crisp, and then remove from heat.
For the pesto:
About a cup and a half of loosely packed fresh basil leaves
2 small cloves of garlic
1/2 cup walnuts
salt, pepper to taste
1/4 cup olive oil
Blend in a food processor the basil, garlic, walnuts, and salt and pepper. Slowly drizzle in the olive oil until a ball forms. You don’t want it to be too loose.
Cook about a pound of fettucine to al dente. Drain and set aside.
Add the beans to the pasta, then stir in the pesto. Add about 1 1/2 cups of cashew milk, or other non dairy milk of your choice. Or if you drink dairy milk, feel free to add that instead. You’re going to stir everything together and then let it come to a simmer for 5-7 minutes, or until the sauce thickens slightly. This is why you want your pasta almost cooked. You’ll finish cooking it in the sauce.
Serve with salad, or just on its own. This recipe makes four servings.
1 mango, peeled and cubed (leave the core out, just in case you weren’t sure)
water to cover mango pieces (about 2 cups)
2 tablespoons Worcestershire sauce
2 tablespoons molasses
2 heaping tablespoons brown sugar
2 tablespoons vegetable oil
1 white onion, medium diced
3 cloves garlic, minced
1 tablespoon apple cider vinegar
1 teaspoon coriander
1 teaspoon red pepper flakes
1/4 teaspoon cumin
salt and pepper
In a small saucepan, bring the mango and water to a boil, then simmer until the mango is tender and the water has reduced slightly. While this happens, heat a medium skillet with the vegetable oil and cook the onion and garlic till the onion is translucent. When the mango and water reduce, add in the molasses, brown sugar, Worcestershire, vinegar, coriander, red pepper, and cumin. Let this simmer for about ten more minutes and then add in the onion/garlic mixture. Remove from heat and let cool for a few minutes, 2-3, and then use a blender or food processor till your desired consistency is reached. Store in an airtight container in the refrigerator for up to two weeks.
I served this over shredded chicken and it was heaven. It would also work really well over pork.
salisbury.fake 