This latest invention was so good! It kind of reminded me how I remember Domino’s Pizza’s Cheesy bread used to taste, in terms of its texture. I might need to try duplicating that flavor profile as well…
But here are the pizza waffles.
And here is the recipe for them!
- 1 bag Bob’s Red Mill pizza crust mix
- 1 package yeast (included in the pizza crust mix bag)
- 2 eggs worth of set egg replacer (I used Ener-g)
- 1 tbsp salt-free Italian herb blend
- 1 1/2 cup warm water plus 2 tbsp
- 3 tbsp olive oil
- 28 oz can crushed tomatoes, preferably without citric acid in the ingredient list
- 3 tbsp vegan white sugar
- 1 tbsp hulled hemp seeds
- 2 tbsp nutritional yeast
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- Vegan cheese (I used a mix of Daiya mozzarella and Follow your heart cheddar)
- Other toppings (such as onions, vegan pepperoni, sliced olives, mushrooms, artichoke hearts, etc)
- Pour the gluten free pizza dough flour mix into a large bowl. Mix in the Italian herb blend.
- In another large bowl, mix together the yeast and warm water in a large bowl and set aside for five minutes until the yeast dissolves.
- Prepare the egg replacer, also let sit while the yeast is dissolving.
- Place the oil and egg replacer into the yeast and water and whisk.
- Pour the flour mixture into the yeast mixture and stir until well combined and a dough forms.
- Cover and let sit for twenty minutes to rise.
- Warm up your waffle oven and turn your oven to 350 degrees F.
- When the dough is ready, spray the waffle iron with oil and place some dough into the iron…pat down and don’t use too much dough, as I had trouble sometimes flipping over my iron. If that happens, it’s okay, you can still make them, just keep it upright and let it cook inside at a medium temperature for about 4-5 minutes before taking out.
- Place your waffles on a greased oven tray.
- Make the sauce by mixing together the crushed tomatoes, sugar, hemp seeds, nutritional yeast, and salt and pepper.
- Place some sauce on top of each waffle.
- Cove with cheese and desired toppings.
- Bake for 15 minutes.
- Enjoy the deliciousness!
Have you ever heard the joke about vegans, that says “the most difficult part about being a vegan is waking up at 5 a.m. to milk the almonds”? I have always found it rather funny, although now that I have actually made my own almond milk (!), I find it funnier.
After Christmas, I visited Sur La Table, where I got a really good deal on an appliance I’ve wanted for awhile now, an air fryer (more on that in a later post!) While I was there, I came across a nut milk bag, which had a recipe and procedure on the back. I had to try it. I wondered how hard it would be to make.
Honestly, the hardest part was waiting 24 hours while the raw almonds soaked in water. The rest was a breeze. Basically, you soak a cup of almonds in water, rinse off and drain, then blend the almonds with 2 cups of fresh water for 2 minutes. I also added a half tablespoon of vanilla extract into it, and next time I am going to add some liquid stevia. Then, you take a large bowl and position the bag inside so that you can pour the almond and water mixture into the bag. The almond milk will start to seep through the bag into the bowl. Once the mixture is in the bag, you tighten the drawstring and start squeezing the bag from above. You continue to squeeze until you have gotten as much of the liquid out of the bag as possible.
This leaves you with the rich, creamy almond milk in the bowl, and a bag full of almond pulp. You can place the almond milk in a jar and place it in the fridge (it will separate a bit, but you just need to shake it up before drinking or using in recipes). As far as what to do with the almond pulp, there are so many recipes online for what you can create with it! I ended up making sweet crackers! They’re the best gluten free crackers I have had in a while. I can’t wait to make some that are savory rather than sweet, though!
Here is the recipe for the crackers:
- almond pulp left over from the above almond milk-making description
- 1 tbsp sugar (a vegan liquid sugar would work well too, such as maple syrup or agave)
- 1/4 tsp salt
- 1/2 tsp vegan butter flavoring
- 1 tsp vanilla extract
- 3 tbsp coconut oil, melted
- Preheat oven to 350 degrees F.
- Mix together almond pulp and other ingredients in a bowl with a wooden spoon.
- On a piece of parchment paper on top of a cookie sheet, roll the dough into a ball. You may need to knead it a bit with your hands first.
- Place another piece of parchment paper over the dough ball and flatten with your hands a bit. Then roll it out to a thin layer, between 1/8″-1/4.”
- Take off one side of the parchment paper, leaving one piece of parchment on the cookie sheet with the rolled out dough on top. This was a challenge for me…I was adapting this from a recipe that didn’t explain this part that clearly and I had to repeat this several times. The dough gets rather soft and sticky, so be careful and patient.
- Using a pizza cutter, cut the dough into even squares in a checker pattern. The crackers do not need to have space between them yet. Leave them next to each other as they are. You will be flipping and separating them later. It will be impossible to do at this point.
- Bake for 20 minutes. It’s possible that you may need to check to see if they are beginning to brown earlier than that. If they are (checking after 10-15 minutes), separate and flip them with a spatula. Bake for another 5-10 additional minutes (or more if necessary…do not let them get too golden or brown).
- Voila! Experiment with other flavors, adding spices or herbs, etc. Cinnamon would be a good addition for this recipe.
I am slowly making my way through the backlog of stuff I’ve been meaning to post! Soon you’ll also get to hear about a delicious raspberry cake batter smoothie I made and adventures in vegan Ethiopian cooking (a cookbook review).
Not too long ago I really wanted some comfort food, and I had been contemplating using the block of Daiya cheddar cheese I had in my fridge for poutine for awhile. So, I finally did it.
The gravy was spot on, but next time I will melt the cheese a little bit more on top of the fries in the oven so that when I pour the gravy on it all it will melt even better.
Here is the recipe:
- 6 tbsp Earth Balance or refined coconut oil
- 1/4 cup gluten free or regular flour (I used brown rice flour)
- 2 cloves garlic, minced
- 3 cups No Beef Broth (from the Happy Herbivore cookbook if you have it, or from here)
- 1 cup vegan unchick’n broth, or vegetable broth–It’s fairly easy to find vegan unchick’n broth powder–several companies make it and I’ve even found variations of it in dollar type/discount stores near me! Just mix 1 tbsp broth powder with one cup water or veggie broth! Happy Herbivore also has a recipe for making your own broth powder
- 2 1/2 tbsp cornstarch mixed with 2 1/2 tbsp water
- Black pepper, to taste
- About half a package of your favorite frozen french fries, or homemade if you want to get fancy. I used Alexia brand Straight Cut Fries
- 1/2-a whole block Daiya Cheddar, cut into 1 inch cubes
- Start by preheating the oven to the temperature the fries are baked at.
- Make the no beef and unchick’n broths, allow to cool slightly
- Prepare fries according to package…in the meantime prepare the gravy.
- Melt the butter or coconut oil in a large saucepan. Add the flour and stir constantly until a roux is formed. This is when it turns into a golden brown color. It takes about 5 minutes.
- Add in the garlic and cook for about 30 more seconds.
- Stir in the broth with a whisk.
- Bring to a boil.
- Whisk in the cornstarch and water, stir constantly and let simmer until thickened, about 3-5 minutes…it’s possible you might need slightly more or less cornstarch. I started with 2 tbsp water/cornstarch and then added the extra 1/2 tbsp later when it would not thicken to my liking.
- Keep gravy warm (this can be done by turning off the heat and covering, leaving on the stovetop that you cooked it on.
- In the last few minutes of cooking the fries, gather them up into the middle of the tray, and randomly drop the Daiya cheddar blocks on top. I’d say only do this for 5 minutes at maximum but do it however you like really.
- Take the fries and cheese out, place in a large bowl, and put as much gravy as you like, I probably put close to 4 cups on top. You will have extra gravy that you can use for more poutine or something equally delicious.
- Maintenant, nous mangeons! (That’s French for now, we eat!) Enjoy!
Okay, so my recent cupcake idea (posted the other day-the one before this one- the apple cinnamon cupcakes) actually branched off from my desire to have vegan “honey” roasted peanuts. I had thought it would be cool to try and replicate Bee Free Honee which is made from apples. Then I decided after some research to add some cinnamon to it, which resulted in the cupcake idea. However, I still had a hankering for the peanuts, and had plenty of leftover apple cinnamon syrup from the cupcakes. (I had also put the syrup on some pancakes I made, which was delicious!)
I’ve also been toying with getting vegan peanut brittle I’ve been seeing at my local grocery store, except it has some ingredients I try to avoid like high fructose corn syrup and such in it…So this was a good alternative.
The basic skeleton of this recipe came from Miss Kitchen Witch, another vegan blog. You should try that recipe, too!
I’m re-writing the recipe I used even though much of it is similar to make it easier for you.
- 1 pound unsalted dry roasted peanuts (I’ve never seen blanched peanuts around me so this is the next best thing. I think it reduces the cooking time slightly due to them being roasted instead of blanched).
- 1/3 cup apple cinnamon syrup from my Apple Cinnamon Cupcake recipe
- 3 tbsp apple butter, store bought or homemade
- 2 tbsp Earth Balance buttery sticks
- 1 tsp salt
- 1 tsp vanilla extract
- 4 tbsp coconut palm sugar
- Preheat oven to 325 degrees F.
- Line a baking sheet with foil and spray a hefty coating of cooking oil on top.
- In a saucepan, combine the syrup, apple butter, Earth Balance, and salt on medium low heat until the Earth Balance melts.
- Stir in the vanilla extract.
- Place peanuts in a large bowl (one that won’t melt when you pour in the sauce) and coat completely with the sauce.
- Transfer to the baking sheet.
- Spread out in a single layer.
- Heat for 5 minutes, take out, then stir with a wooden spoon. Be sure to keep them in a single layer.
- Continue baking for 5 minutes at a time and then stirring until about 20 minutes have passed. At twenty minutes they should be done, I could tell by eating one. I think the peanuts would get a bit crispy and burned past this. But feel free to experiment, they may need an additional 5-10 minutes more.
I love these pretzels so much. The date caramel sauce makes them even tastier. The best part is though, that once you make a batch of these, if you set aside four of them, you will be able to make the most amazing bread pudding casserole when I post the recipe for the next Sunday Brunch post. I can hardly contain myself.
If this recipe makes too many for you (it can make 14-20 pretzels) you can halve it or make the whole thing, bake them, and then freeze some of them to eat later.
I’m starting to get sad that Vegan MoFo 2014 is almost over! I’ve met so many awesome people from different blogs and my blog has been doing really well. Boo 😦 But I’ll save my sorrows for now, since there is still a full week left! Gotta give thanks where it is due!
- 3 cups lukewarm water
- 2 1/2 teaspoons active dry yeast (2 packages)
- 4 tablespoons brown sugar
- 2 teaspoons salt
- 2 cups bread flour
- 5 cups flour
- 1 cup whole wheat pastry flour
- 4 cups water
- 4 tablespoons baking soda
- 4 -6 tablespoons Earth Balance(melted)
- to taste coarse salt (optional)
Caramel sauce ingredients:
- 8 medjool dates, with pits removed
- 1/2 cup water
- 1/2 cup original flavor coconut creamer
- 1 tbsp coconut oil
- 1 tbsp coconut palm sugar
Directions for pretzels:
- Mix yeast with lukewarm water in large mixing bowl until the yeast is dissolved.
- Add to the yeast mixture the sugar and salt and stir until dissolved; add flours and stir with a spoon until combined or mix in a standing mixer with the dough hook attached.
- Knead dough until it is smooth and elastic, about 10 minutes.
- Let rise in the bowl with a towel covering it for 30 minutes.
- Around the time the dough is about to be ready, prepare a baking soda water bath with 4 cups warm water and 4 tbsp baking soda in another bowl. Stir this mixture often until ready to use (once you form the dough into pretzel shapes they will be dipped into this and baked).
- When the dough has risen, break dough into 14 even sized small balls, and then roll each ball into a snake/coil shape. There is an art to this that I have discovered. First, you knead the ball of dough and roll it around in your hand to soften it. Then you start to roll into a coil between the palm of your hands, focusing on the ends. Then you stretch it out by pulling it to elongate it, and roll it out more with the palm of one hand on a flat surface.
- Shape into pretzels…it’s pretty easy to figure it out, but you lay the coil down horizontally and curl the two ends in the middle so that they overlap.
- Dip the pretzels into the baking soda solution and place on a greased baking sheet (you will need at least two).
- Cover the baking sheets with a towel and allow pretzels to rise again 30 minutes. This is a good time to preheat the oven to 450 degrees F.
- Bake for about 10 minutes.
- Upon taking out of the oven, immediately brush with melted earth balance.
- Sprinkle with salt if desired, immediately after applying the earth balance. Allow to cool completely before eating.
For the date caramel sauce:
- Place dates in a small bowl and cover with the water. Let sit at least one hour.
- Blend all ingredients in a blender until it is as smooth as you can get it.
- You can heat this up on a stovetop before serving if you want, but it isn’t actually all that necessary.
This post was brought to you by Vegan MoFo 2014, and the letter ‘P’
I am participating in Vegan Mofo 2014! I have a whole month’s worth of amazing recipes and other food related blog topics almost all set to go! I plan to also post a blog tomorrow, in which I will explain my theme and some deeper things I am hoping to address by participating in this, as well as a personal update on how my Summer went and what I’m looking forward to for the future.
But for now? I just found out today is International Bacon day, which isn’t very vegan, but I’m all about bacon type flavor without the cruelty! I am always in search for the best smokey savory flavor of it, as well as trying to replicate the texture. For a recipe that will be coming up in the days of September and Vegan Mofo 2014, I felt the need to create a new type of vegan bacon.
This idea initially came to me in July when I was talking to a group of volunteers at Girls Rock! RI after a long day at the girls’ camp, and while we were discussing the days events, there happened to be some seaweed snacks around (I was responsible for making sure snacks were always out and available). Some of us were encouraging the organization’s intern to try it, and she was a bit hesitant. I was trying to describe the flavor to her, and all of a sudden, I said to another person next to me, “I’m surprised vegans haven’t found a way to make bacon out of it, they’ll make bacon out of anything!” Thus, I was now on a quest to create vegan bacon out of Nori seaweed.
So, here it is!
- 1/4 cup water
- 1 tbsp soy sauce or gluten free alternative
- 1/4 cup maple syrup
- 1/2 tsp liquid smoke
- 1/4 tsp smoked paprika
- pinch of black pepper
- Preheat oven to 200 degrees Fahrenheit.
- Line two baking sheets with parchment paper, or better yet a silicon/silpat sheet.
- With clean scissors, cut the nori into long strips, about an inch wide. The nori I used had perforated guidelines (I’m guessing for if you make sushi) so I cut along those. It made it super easy…you can cut all three sheets at once.
- Pour the water into a shallow bowl. Mix in the maple syrup and use a small whisk to incorporate the maple syrup into the water.
- Mix in the rest of the ingredients and whisk.
- Dunk each strip of nori one at a time into the liquid and place on the prepared baking sheet. Continue until all have been dunked.
- Pour about 2-3 tbsp of the remaining liquid over each baking sheet, being sure to spread it out fairly evenly among the nori strips. Do not throw away the extra liquid!
- Let sit for about 5 minutes. I wasn’t patient enough to let it marinate longer, but I bet it would be even better if you let it marinate longer, for an hour or thereabouts. I wouldn’t recommend much longer because it would probably be too sticky and you don’t want to put them in the fridge either.
- Place in the oven for 7 minutes.
- Take out of the oven and pour about 3-4 tbsp of liquid over each baking sheet as you did earlier. You will not need the remaining liquid for this any longer, but you can save it if you like to make a smaller batch later if you want.
- Place back in the oven for 15 minutes. Rotate and check sheets after 10 minutes if your oven tends to patchily bake things like mine does. One sheet of mine was almost done and the other was still liquid-y at this point, so it helped to switch the pans around.
- Continue to bake for 10-15 more minutes or until the liquid is evaporated and the nori is crinkling slightly. If they are still not at this point after 15 minutes (mine were not), turn the oven up to 300 degrees and cook for about 3 more minutes until they are curly and crispy. Keep a careful eye on them at this point, as they could easily burn quickly.
- Take out of the oven when done.
- Allow to cool for a quick minute until you can handle them temperature wise and peel off the nori from the pan with the silpat liner. Place on wax paper or parchment paper, with the side that was facing the baking sheet up. Work quickly because they crisp up quite quickly as they cool.
- Eat them like they’re candy or save for a bacon-y recipe you plan to make, of course, there’ll be a recipe that uses them during my Vegan Mofo event!
Before I went vegan I was obsessed with honey mustard. In fact, I used to be a honey mustard fiend. Luckily for me, it’s easy to make a vegan version. I just mix vegenaise, yellow mustard, and agave and it comes out pretty much the same. Today I made some of it to dip a pretzel into…and then I was like “hmmm this would be amazing on chickpeas” so I whipped this recipe up.
Basically what I did was, well, I will just format it like a recipe. Here it is:
- 15 oz can chickpeas, drained, rinsed, and patted dry a bit
- 2 tbsp vegenaise
- 2 tbsp prepared yellow mustard, divided
- 1/2 tbsp agave syrup
- Preheat oven to 350 degrees Fahrenheit.
- Place chickpeas in a shallow baking dish in a single layer.
- Mix 2 tbsp vegenaise, 1 tbsp yellow mustard, and 1/2 tbsp agave into a small bowl and stir until combined.
- Pour over the chickpeas and stir until evenly coated.
- Place in oven for about 25 minutes.
- Take out after 25 minutes, stir, and add the other tbsp of yellow mustard and stir again until incorporated.
- Place back into the oven for another 20 minutes or so. You may want to check after 10 minutes to make sure they’re not burning…but they should not be unless your oven is hotter than mine.
- Let cool for a few minutes and eat while hot, they’re best right then!
Super Bowl Sunday is nearing, and I wanted to veganize a recipe my parents used to serve at their Super Bowl Parties. Scallops wrapped in bacon! I’ve been seeing hearts of palm used as all kinds of seafood substitutes lately, and I love them, so I decided to try it. And I am so excited that I thought to experiment and create this recipe! It came out so amazingly delicious and is pretty looking too.
Not much else to say except that I am so excited to share this recipe!
So without further ado,
Vegan “scallops” wrapped in “bacon” or as I prefer to call it, “Hearts of Palm Wrapped in Tempeh Bacon”
Servings 8-12 depending on how thin you slice the tempeh and other various factors
- 4 tbsp soy sauce
- 2 tbsp maple syrup
- 1 tbsp liquid smoke
- ½ tsp hot sauce
- ½ tsp vegan Worcestershire sauce (optional if you can’t find it)
- ¼ tsp smoked paprika
- ¼ cup coconut palm sugar or brown sugar (I used coconut palm sugar because I had some and it’s healthier for you…but brown sugar will work just as well if not better…)
- About 3 stalks of canned hearts of palm
- 2 tbsp lemon juice
- ½ tsp Old Bay Seasoning
- ½ tsp kelp granules (if you can’t get your hands on this, double the Old Bay)
- 1 tbsp oil
You will also need some toothpicks, a small shallow bowl, a small frying pan, a cookie sheet, cooking spray, and some extra Old Bay…(I love to make rhymes…but it is true)
- Slice tempeh with a long knife into 10-12 thin pieces.
- Place in a Ziploc type bag
- Pour all ingredients in order ending with the smoked paprika into the bag.
- Seal bag and gently toss to coat the tempeh. Place in the refrigerator.
- You probably want to marinate the tempeh bacon for about an hour, shaking the bag lightly every 15 minutes or so and placing back into the fridge.
- In the meantime while the tempeh is marinating, take about 3 hearts of palm stalks from a can.
- Slice them to be about 1.5 inches tall or so. Maybe 2.
- Place them into a shallow bowl and pour 2 tbsp of lemon juice over them.
- Then sprinkle the Old Bay Seasoning over the tops, making sure each piece has some on it.
- Repeat with the kelp granules.
- Place some plastic wrap over them and also place them into the fridge like you did with the tempeh bacon. Turn over every time you shake the bacon. The idea is to let the hearts of palm soak up the flavors a bit and marinate.
- Around halfway through marinating both items, preheat your oven to 375 degrees Fahrenheit.
- When the bacon is done marinating, spray a cookie sheet with cooking spray and place the tempeh in a single layer. Do not put any extra marinade or liquid into the pan. Just the marinated tempeh.
- Take the coconut palm sugar or brown sugar and sprinkle onto the pieces of tempeh. Rub it a bit into the tempeh with your fingers. This will make the tempeh bacon more like actual bacon in my opinion. It ends up getting crispy, sticky and extra delicious when done.
- Heat in the oven for 15 minutes.
- When there’s about 5 minutes left for the tempeh bacon to cook, take out the hearts of palm.
- Heat 1 tbsp of oil in a smallish frying pan.
- Place the hearts of palm without the marinade liquid into the pan and sprinkle with some extra Old Bay, maybe some salt if you desire too. Be very careful as it may splatter a bit.
- Heat on each side until it begins to brown, 1-2 minutes each side.
- Take out the bacon at 15 minutes and let it cool while you finish the hearts of palm.
- Place the hearts of palm on a plate.
- When you can handle the tempeh bacon with your hands, take one heart of palm piece and one slice of tempeh bacon. Wrap the bacon around the circle…if it breaks it’s ok, just finagle the toothpick into it so that it sticks on as well as you can. It’s all going into the same place anyhow. It’s kind of difficult to explain the procedure though. If you look at the pictures of the recipe it might give you a better idea of a strategy for handling it.
- Serve as soon as possible afterward. They’ll be best when still warm. You can try reheating them in a toaster oven on broil if you have that capacity later…microwave may work too but no guarantees it’ll taste the same when reheated. I’m pretty sure if you have a lot of people over or even just you, they’ll be tasty enough to polish off quickly
the hearts of palm marinating
the hearts of palm after they’ve been cooked
One more picture for good measure!
Hope you all had a very vegan Happy Halloween! Sorry I am slightly late in posting this recipe I created. I hope you haven’t had the chance to roast the pumpkin seeds you were drying out from carving your jack-o-lantern yet so you can try these!
Vegan Ranch Seasoned Roasted Pumpkin Seeds(I ate some of these before I took the picture, oops)
About 1 cup raw pumpkin seeds, rinsed and set to dry overnight
- 1/2 tbsp oil
- 1 tbsp nutritional yeast
- 1/2 tsp garlic powder
- 1/2 tsp dried marjoram
- 1/4 tsp dried dill weed
- 1/4 tsp black pepper
- 1/4, 1/2 tsp salt, separated
- It may seem counter-intuitive to dry the seeds out and then boil them the next day, but supposedly it helps to make them easier to digest. So, take your dried pumpkin seeds, place in a pot of water with 1/2 tsp salt, and put on a high heat stove until they begin to boil.
- When boiling, turn the heat down so the water and seeds are simmering.
- Boil for 10 minutes.
- Preheat oven to 325 degrees.
- Strain water from pumpkin seeds.
- Dry with a paper towel (I just dabbed them a bit in the strainer).
- Place seeds in a plastic Ziploc bag and put the oil and spices in the bag.
- Shake until coated.
- Place on a baking sheet (you may want to spray the baking sheet with oil to prevent further sticking but it may not be necessary really, but I did.)
- Place into oven. Cook for 10 minutes then check them. According to this blog I referenced, check them frequently and make sure they’re not browning on the inside by snapping them in half. I checked them 3 minutes after the initial 10 minutes (since my oven is wonky) and had to keep going for a while, checking every 2-3 minutes. I think this is a good idea, ovens vary and such…Unfortunately I lost track of the total time it took.
- When they are crunchy and not browned on the inside, they are done.
- Let cool a bit, and then eat!
Enjoy! Let me know if you try them what you think! I found them to taste sort of like a peppery ranch flavor. I may play around with the seasoning in the future to get a better ranch flavor…