Wednesday, 30 June 2010

Dinner!


Israeli CousCous Tabouleh, originally uploaded by Vegan Year.

Here we have Israeli Cous Cous Tabouleh in the foreground, a Green Salad to the side, and Fry-Bake Potatoes in the rear. We also had some Burger Patties to go along but you can't see those.
Trying to get into the whole summer-time eating, though the weather here has yet to co-operate. Its more like soup weather to be honest!!

Monday, 28 June 2010

Family Fun Fotos

This Saturday just gone was the BC Highland Games and both girls danced. Both girls won!! Here they are posed with their haul of medals, and the trophy M won as the aggregate winner in her age and division. YAY!
Random fun photos -
The day before that was School Sports Day - fun in the sun! At least the weather stayed mostly nice for these 2 days, we're back to rain again!!
Back with food stuff next time!!!

Sunday, 20 June 2010

Healthy Lunch!

Healthy lunch for a healthy Dad!

Though we did our Father's Day celebrating yesterday and H was working (and working) today. You get that in the restaurant business though, everyone elses special days are your busiest days!
Lunch was this yummy fresh veggie platter with Red Pepper and White Bean Hummus, followed by a healthy salad laden sandwich!
Happy and Healthy Father's Day wishes to all the Fathers out there!

Wednesday, 16 June 2010

Spicy Spelt Chocolate Chip Cookies

Just a picture for today!

I thought I'd do a post to let the world know that I have sent the manuscript for Quick and Easy Vegan Bake Sale to the publishers!

As you can see I am still baking though! Next book, here I come!!

Tuesday, 8 June 2010

FaceBook

I didn't tell you, but I made a FaceBook page for "Vegan Bake Sale".

You know, the book I have been writing that is almost ready to be sent to the publishers!!! to start its journey into being a real book you can buy at your local bookstore next Spring!

If you'd like to "like" it, I would like that! link to Vegan Bake Sale FaceBook page!

Boring post I know. There will be more exciting posts in the future.

Sunday, 6 June 2010

Leftovers for Lunch

Seriously. Leftovers.
I heated up some Olive oil, sauteed half an onion which I had sliced, added a few cloves of minced garlic, tossed in Chickpeas and some cold Roasted Baby Potatoes which I had halved, and sauteed until hot and crisp, then tossed through a big handful of shredded basil. Won't be winning any awards but sure tasted good.

Friday, 4 June 2010

Seitan Burgerz


Seitan Burgerz, originally uploaded by Vegan Year.

As the days get warmer everywhere except the BC lower mainland BBQ's are brought out of hiding, and cleaned of their winter leaf accumulation in preparation for some summer grilling. While I made these indoors due to our wet weather they really are a perfect BBQ Burger.
They are thick and chewy, great for serving alongside mashed potatoes, smothered in gravy, onions, and mushrooms, or on a bun with lettuce, tomato, and pickles. They are firm, yet maintain their moistness after grilling, perfect burgers for the BBQ!

Seitan Burgerz
Makes 8 to 10
Depending on how usable your end pieces are and how thinly you slice them.

¾ Cup Boiling Water
¼ Cup Tomato Paste
1 Tablespoon Liquid Smoke
1 Tablespoon Maple Syrup
2 Tablespoons Soy Sauce
2 cloves Garlic, minced

½ Cup TVP Granules

¼ Cup + 1 Tablespoon Vegetable Stock

½ Cup Nutritional Yeast
2 teaspoons Onion Powder
2 teaspoons Garlic Powder
1 teaspoon Paprika, smoked preferably
½ teaspoon White Pepper
½ teaspoon ground Sage
½ teaspoon dried Thyme
¼ teaspoon Salt

1 ½ Cups Vital Wheat Gluten

Preheat oven to 325°F and have ready a baking sheet and a large (14” long or so) piece of tinfoil.
In a large bowl combine the boiling water through garlic. Whisk to combine. Add in the TVP granules, cover and stand 15 minutes.
Add the vegetable stock and mix well.
Add the nutritional yeast through salt and stir to combine.
Then add the vital wheat gluten and combine, kneading in the bowl to work in the gluten as required. Turn onto a clean board and knead for 2 to 3 minutes to activate the gluten.
Shape into a log about 5” long and 4” in diameter. Wrap in the tinfoil, tucking in the ends then place on the baking tray, bake for 90 minutes, and turn after 45 minutes to help maintain a round shape, until firm to the touch and very aromatic.
Cool so able to be comfortably handled and unwrap. Allow to cool completely.
At this stage the log can be refrigerated in one piece for up to 3 days.
When ready to grill, slice into ½” to ¾” thick slices, and cook each side over medium high heat for 3 to 5 minutes until browned.
Sliced burgers can be individually wrapped in cling film and frozen for up to a month. Thaw completely prior to cooking.

Thursday, 3 June 2010

Strawberry and Basil Scones


Strawberry and Basil Scones, originally uploaded by Vegan Year.

This is such a summertime treat. When your local Farmers Market, or local fruit and vegetable store, is bursting with ripe strawberries and huge bunches of basil it’s time to make these. Perfect served with sliced fresh strawberries, or just touched up with a little margarine. Good warm out of the oven and cooled.

Strawberry and Basil Scones
Makes 10

1 Cup Soymilk
1 teaspoon Apple Cider Vinegar

3 Tablespoons Strawberry Jam
3 Tablespoons Sugar
3 Tablespoons Canola Oil
1 teaspoon Strawberry, or Vanilla Extract

2 Cups Plain Flour
1 Cup Whole Wheat Pastry Flour
3 ½ teaspoons Baking Powder
1 teaspoon Baking Soda
½ teaspoon Salt

½ Cup finely diced fresh Strawberries, about 8 medium
2 Tablespoons finely chopped fresh Basil, packed

Preheat oven to 375°F and line a baking tray with parchment paper.
In a large bowl combine the soymilk and vinegar, stand 5 minutes to curdle.
Add the jam, sugar, oil, and extract to the soymilk and whisk to combine ensuring no big lumps of jam remain.
Sift in the flour, baking powder, baking soda, and salt. Just mix to combine.
Gently fold in the basil and strawberries.
Portion the scones into 10 using a ⅓ Cup size measure, place on the prepared tray, and then bake for 15 to 20 minutes. Once lightly browned the scones are done.
Cool on tray for 5 minutes prior to removing to cool on rack, or eat warm.

Tuesday, 1 June 2010

Vegan Comfort Food.

Page 174.

Veganized Orange Chik'n.
Yum, Yum, Yum!!
Make it! You will not be disappointed!
That's all I have to say about that!