Foodie (Photo) Friday #6-Philly Cheese Jackfruit Steak, Jalapeno Poppers, and Garden Vegetable Bechamel Lasagna

Well, well, well. It’s another edition of Foodie (Photo) Friday! I’m having some technological difficulties so the photos will be larger than normal, because when I try to resize them within wordpress I am getting a blank screen.

I have some good ones to share with you this week! I also just started the process of making some cupcakes for my birthday weekend, but those aren’t photo-ready yet.

First off, is this amazing Philly Jackfruit Cheesesteak sandwich from the “V” word blog. Recipe here. Image

This recipe really had a “wow” factor. I’m now officially in love with jackfruit after seeing how versatile it is! I may have possibly had a cheesesteak once or twice as a non-vegan, but it never was much of my thing anyhow. But now that I am a vegan this was a fun thing to make, and it was delicious in it’s own unique way. The spices were spot on I thought, I would not even know what spices to use to recreate this dish were I the one creating the recipe. The onions are also perfect. I think I cooked it all for a bit less time than suggested because I do not like too strong of a blackened flavor, and perhaps my stove gets too hot, but the steps worked out great to get a really crisp yet chewy texture out of the onions and jackfruit. I will definitely be making this again when I have more cans of jackfruit. I only made two servings because I wanted to only use one of my two cans. Oh well…

ImageI definitely give this recipe:

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The Jalapeno Poppers were from the cookbook The 30 Minute Vegan.

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They were supposed to be a healthier version of the classic snackfood/appetizer. I am not sure how unhealthy typical poppers are nutritionally, but after calculating the calories and other information for these, I wasn’t all that impressed really with the numbers. But I wanted them so I ate them anyways. These are baked, not fried. They certainly fulfill any craving you may have for this sort of food. I had never worked with 10 jalapenos at a time though, and scooping out the seeds and veins with a serrated knife was not exactly easy. I kept breathing in some of the fumes and gagging/coughing/sneezing. So if you make these, remember to use caution with the peppers haha. The coolest part of these is the way you attach the bread crumbs to the outside of the pepper so it can stick when baked. You coat them in a mixture of tahini, soy sauce, and water. It works amazingly. However, for the cheese filling, I highly recommend you use at least 2 tbsp of vegan cream cheese to help the cheese and spice mixture meld together more easily inside the peppers. Otherwise the daiya falls out really easily. I didn’t add the red onion to the cheese mixture because it sounded weird, but oh well.

I rate this recipe:

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It was really good but had some flaws.

Finally, the Garden Vegetable Bechamel Lasagna. Oh.My.Gosh.

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This was delicious. I first made the tofu herb ricotta. I tasted it and could barely stop myself from eating it all before I even made the lasagna. I was really skeptical of the idea of including butternut squash in this. I usually hate butternut squash, but had never tried it roasted, so I did that. I tried a piece of just the squash when it was finished roasting, and I actually liked it! So that’s a plus for this recipe: discovering how I like butternut squash cooked!

There are also caramelized onions, garlicky spinach, daiya cheese, the bechamel sauce, and nutritional yeast, along with the lasagna noodles of course. This took me a long time to make. So many dishes were used. I would recommend this dish for when you really want to impress someone, and not as an everyday dish, because it’s so elaborately time consuming. It is totally worth every bite, however. I had trouble fitting all three layers that you were supposed to do into the dish, so I just made two layers which worked out fine. I wouldn’t have had enough stuff to make a third layer, and even then, it was towering over the dish.

This is so deserving of a 5 good banana rating.

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That’s all for today! Stay tuned next friday to see what I cooked up!

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Foodie (Photo) Friday #5: Eating out, Pumpkin/Chocolate muffins, Tofu Satay

Hello hello! It’s foodie (photo) Friday! Annnd… I did not make much food this week because I ended up going out to eat quite a bit.  I’ll talk about my dining experiences first before going on to the food pictures and recipe reviews:

I went to a burrito place that had seitan as a filling option (which I was very excited about) in Amherst, Massachusetts,  an Asian restaurant in Providence, RI  (the menu had mostly Thai and Chinese dishes but also some Cambodian I believe) where I got orange crispy tofu, garlic eggplant, and sticky white rice, and then tonight to The Grange in Providence where I got a pretzel bun po’ boy with fried oyster mushrooms, vegan remoulade, pickles, lettuce, and cole slaw.

It’s a big toss up between whether I liked The Grange or the Asian food better. I want to say I liked the Grange more. I was so excited when I was eating that sandwich. The flavors in it are amazing. And all the textures together worked really well. A mix of 3 crunchy elements (the pickles, lettuce, and mushrooms) and two soft/creamy (the bread and the remoulade). I was worried that the restaurant might not live up to the hype I’ve heard about it, but I was impressed by the food at least. The only complaint I may have but am undecided about is that I found the atmosphere kind of weird, it was noisy and too dark (I don’t really like dark restaurants, but maybe that is because my vision is not great in the dark? I honestly do not know!

The Asian restaurant (called Gourmet House) had a lot of options for tofu which is always a sign of a good Asian restaurant for me. Almost all the dishes you could choose tofu or tofu and vegetables with. The orange tofu was so good. I was not expecting it to come the way it was though. This tofu was more like what I remember the sauces being when I was an omnivore and had ordered lemon chicken. It was a thick, citrus-y orange flavored sauce, with no hint of soy sauce or anything that I was expecting. I liked it so much I may have gone a bit overboard by eating the whole plate of it. Oops. And the eggplant and rice were also very yummy. I liked the stickiness of the rice, I don’t think I’ve actually ever had sticky rice before. It’s kind of sweet. The eggplant was savory but also had a sweet flavor to it at the time. The eggplant itself melted in my mouth.

Sorry I didn’t take any pictures of my food at the restaurants, I was embarrassed to do so, heh.

Anyways, on to what I made from some tasty recipes this week.

The first:

venus chocolate pumpkin muffinsVenus Chocolate Pumpkin Muffins from Bake and Destroy by Natalie Slater. These are half and half pumpkin/chocolate muffins with a streusal topping. They’re difficult to make half and half so they look good, but they do taste pretty good. Next time I might omit the walnuts in the pumpkin, because I’d like a stronger pumpkin flavor. I think the walnuts might overpower it.

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Also I had a hard time with my oven getting them cooked well enough. Even with the max time listed with the recipe they were still totally liquid in the middle when I put a toothpick in the center, I think I cooked them for 5-10 minutes more. I honestly cannot remember, sometimes my oven is a bit weird lately.

Overall, these tasted pretty good and the recipe was pretty straight forward and easy despite having to make 3 separate parts so I give it a 4 good banana, one bad banana. It lost one good banana because it just didn’t have that “wow” factor when I tasted it. But they’re good otherwise.

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Second, was Tofu Satay from The 30 Minute Vegan cookbook.

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I made it into a bowl with some quinoa and added extra peanut satay sauce on top. The satay sauce was perfect, it tasted exactly like the kind of peanut satay sauce I like, that I remember getting from the Thai restaurants I have been to. Sometimes people and companies make a type of peanut satay that doesn’t taste this good, maybe without coconut milk and less of a peanut buttery taste, but this was amazing. The tofu came out pretty good, but I wish I had baked it longer until it got a little more crispy, except I was hungry and impatient so oh well. The addition of raw scallions and red pepper made it a complete and tasty meal all together with the quinoa. So yay! I think this probably deserves a 5 good banana rating!

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That’s all, folks! I have some couple neat ideas for a few different kinds of posts this week, hopefully I’ll get some time to post them, but I do have some exams coming up as well, so I don’t know! But I hope so!

Until next time!

In deliciousness,

Laura