Salisbury.Fake dinner, food

Impossible Review

_MG_9020 (2)

Okay.  We’re going to get rather close here on the food blog because this food product changed my life.  I know that’s dramatic.  I’m sorry.  But hear me out.

If you are a new vegetarian struggling to stay away from the foods you know you want to avoid, if you’re a lifelong vegetarian/vegan and you want to indulge in some filthy junk food, this stuff is for you.

I used to be a fan of the Beyond Burger company.  Then they changed their recipe and added something to it that made it have a very strange lumpy texture.  I am disappointed because I liked the original formula/recipe/whatever it was.

If you want to know a little bit about me, there is a very specific craving I get every now and then.  I used to have double quarter pounders with cheese, plain, from McDangles and I loved them.  I was never a big meat eater, and since it’s been about 4 1/2 years since I’ve eaten beef on purpose (Taco Bell sometimes trolls me), I don’t exactly think I want to go back to it.

The Impossible Burger has been at Burger King for a while now and I’ve been so excited for it to come to stores.  Now that it has, I’m the happiest camper.

For dinner tonight, I made myself a double quarter pounder with cheese (Daiya American slices), and made my mom a regular quarter pounder.  My mom isn’t vegetarian, and regularly eats beef.  She said this was better than she ever expected it to be.

The cavewoman in me is mighty pleased.  10/10 I highly recommend this.

A caveat: as a treat.  Because this is essentially 12 dollars a pound where I live and that, my friends, is hella gross.  But I did buy four packs of it, three of which went into my freezer for later.

Last thing: I hope you’re all doing well.  The world is very uncertain nowadays, but we can keep working toward peace and understanding within each other.

Salisbury.Fake dinner, food

Vegan Carbonara with Tofu Pancetta

65112512_343438199671187_7157521479335149568_n
photo by c.m.k.

Happy Friday!

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

65296270_2363877826991675_8328824026629668864_n
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.

I hope you enjoy!

Salisbury.Fake dinner, food, Uncategorized

Black Bean and Walnut Burgers

201843_124755460

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.

Salisbury.Fake dinner, food

Basil Pesto Fettucine and White Beans

 

 

KIMG0865 (1)

Basil Pesto Fettucine with White Beans

For the beans:

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.

Salisbury.Fake dinner

Stuffed Poblano Peppers

Sorry there’s no photo with this one.  Melted cheese is hard to photograph before it turns kind of gloppy, and people wanted to eat right away.  Next time, though!

25 ounce can hominy, drained and rinsed
15 ounce can black beans, drained and rinsed
1 pint of mushrooms, sliced thin
1 mango, small dice
1/2 cup onion, minced
3 cloves garlic, minced
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon oregano
1/4 teaspoon chili powder
salt and pepper to taste
1/2 cup vegetable stock
8 ounces shredded Monterrey Jack cheese
vegetable oil, as needed
5-8 poblano peppers

Heat the oven to 375 F, and line a sheet pan with either foil or parchment paper.  Rub the peppers with oil until coated, then place on the sheet pan.  Roast for about half an hour, or until the skins start to blister.  Remove the peppers from the oven and place in a large bowl.  Cover with plastic wrap and set aside.

In a large skillet, heat about 2 tablespoons oil over medium-high heat, and then combine the hominy, black beans, mushrooms, mango, onion, garlic, and the spices.  Cook for about three minutes, and then add in the vegetable stock.  Cover and let cook for three more minutes, and then remove the cover.  Continue cooking until there is very little liquid left in the pan, and the onions and mango are soft.

Remove the peppers from the bowl and peel the skins off.  Cut a slit along one side and open carefully.  Remove the seeds and the core.  Once the peppers are all deseeded and peeled, spoon some of the filling onto the inside of the pepper, and top with some cheese, about a tablespoon.  Fold over the sides so the filling is tucked in, and top with more cheese.  Do this for all of the peppers.  (You may have leftover filling, but that’s okay, this makes a great burrito or taco filling as well.)

Bake the peppers at 375 for about ten minutes, or until the cheese is melted and starting to brown.

Salisbury.Fake dinner, food

Pizza Dough

DSCI0013

2 teaspoons yeast (one packet of yeast, if you don’t have a jar of it)
1 teaspoon sugar
1 cup warm water
3 tablespoons olive oil
1/2 teaspoon salt
1 1/2 – 3 cups of flour

Proof the yeast with the sugar in the water.  You want it to be warm enough that when you stick your finger in it, it’s like very warm bath water.  It’ll take about ten minutes for the yeast to fully bloom.  Add the olive oil and salt, then start adding flour.  Start with one cup at first, and then add in half cup increments.  Stir until the dough forms a ball around your spoon, and the flour is incorporated.  Let the dough rise for about an hour until it’s doubled in volume.  Gently deflate and knead for a few minutes until the dough is somewhat elastic.  You don’t want to knead too much, like you would for regular bread.  Just a few minutes.  Shape dough into a ball and cut in half.  Makes two pizza crusts.  Bake (with toppings) at 375 F for 18-20 minutes.