This really isn't an attempt to make some kind of vegan crab cake. I thought some Cajun food would hit the spot, but I was also in the mood ...
Pasta baked with a rich tomato meat sauce, cheesy bechamel, and Parmesan cheese for a comforting meal perfecting for entertaining.
Dada Eats shares with us her tasty recipe for vegan Cacio e Pepe Mac ‘n Cheese - it's dairy-free, has a cashew base, and comes with a kick.
Yes, this tofu is crispy. And yes it is golden. But, it is also pretty darn tasty. The mustard and the hot sauce combined with the spices makes it rather delightful on its own, or topped with a sauce of your choice. It is important to press the tofu well so there is not too much water trying escape during cooking that will sog your breading. The panko is also essential. Lastly, I don't see any reason why you could not bake these at 450 for 15-20 mins or so per side (spray lightly with oil, perhaps), but I have not tried it myself. INGREDIENTS - 1 pkg extra firm tofu - 1 1/4 cup plain soy milk - 2 tbsp mustard - 2 tbsp hot sauce - 1/2 tsp salt - 3/4 cup flour - 1 tsp salt - large pinch ground pepper - 1 tsp poultry spice - 1 tsp paprika (smoked if you have it) - about 1 1/2 cups panko crumbs - oil for frying METHOD 1. Cut tofu into 12 slices. Line a baking sheet with a towel, then place the tofu on top. Put a towel on top of the tofu, then put another baking sheet on top of that. Put a weight on top and press the tofu for 15 mins. 2. Get a frying pan heating on the stove over medium to medium high heat. 3. Whisk together soy milk, mustard, hot sauce, and salt in a medium bowl. Whisk together flour and spices in a another. Place 1/2 cup of the panko crumbs in yet another bowl. 4. Dip a piece of the tofu into the soy milk mixture, then dredge in the flour mixture. Set on a baking sheet. Repeat with all the tofu. 5. Add about 1/4 inch of oil to the frying pan. Re-dip 4 pieces in the soy milk mixture, then toss in the panko crumbs (one at a time of course, adding more panko to the bowl if needed). Fry for a few mins per side, until golden and crispy (adjusting heat as needed). Drain on paper towels or a paper bag. 6. Add fresh panko the bowl (another 1/2 cup or so) and repeat step 5 with another four pieces, adding more oil as needed. Repeat again with the remaining four pieces. NOTE: a few pieces of panko will fall off during cooking that will start to burn and stick to your next pieces of tofu. If you don't care, then great. If you do care, then remove these pieces with a slotted spoon between batches.
I was in the mood for Italian tonight, but really wanted to do something without tomatoes for once. When I saw Susan's post today on Fat Free Vegan Kitchen for scaloppine with a lemon-olive sauce, I knew what to do. I'm not a big fan of olives (they honestly make me gag) so I used her cutlets to make a faux veal scallopine based on a recipe from The Sporanos Family Cookbook. I was very pleased with the results, and I think this is a meal both vegans and non-vegans will enjoy since it seems that most non-vegan will agree that veal is particularly cruel. In the background of the pic you can see what I am calling an orzo risotto. I will post it tomorrow. INGREDIENTS - 1 recipe seitan scaloppine with the following changes: - add 1 tsp sage - add 8 dried shitake mushrooms, finely ground (about 1/4 cup) - use water or veggie broth instead of "chicken" broth - 1/4 cup all purpose flour - 2 tbsp margarine - 2 tbsp olive oil - 6oz thickly sliced cremini mushrooms - salt and pepper - 3/4 cup marsala METHOD 1. Prepare seitan as per the recipe above. 2. Heat 1 tbsp of the margarine and 1 tbsp of the oil in a large frying pan over medium heat. Add mushrooms and saute for about 10 mins, until nicely browned. Season to taste with salt and pepper. Remove from pan. 3. Add remaining margarine and oil to the pan. Dredge seitan in the flour, then fry in the pan for about 1 min per side, until lightly browned. Remove from pan. 4. Add marsala and let bubble, stirring constantly to thicken. Add mushrooms back to the pan and stir. Right before serving, and seitan to the pan, turning to coat with the liquid. Add a splash of water, if needed. Serve immediately.
Steak preparation may look easy, but the wrong marinade and a too many minutes over heat will ruin a good cut. Take a look at our suggestions to perfect your method.
I enjoyed yesterday's reuben sandwich so much I decided to try my hand at making my own. Fantastic success! The vegan corned beef turned out...
This traditional Polish beef roulade, known as zrazy, is a comforting and hearty dish perfect for a family dinner.
Our favorite peel 'n' eat seafood gets new life with this simple shrimp cacio e pepe recipe.
There is something satisfying about veganizing an old favourite. I am one of those vegans who still likes eating something that approximates meat. Call me less evolved if you must. These wings are perfect and pretty easy to make. Plus, everybody loves eating things off a stick--just ask anyone who has gone to a state fair. This recipe makes 12 wings, but they are fairly substantial. Make smaller ones if you want, but make sure to reduce the cooking time or they will get tough and dry. And, if you like a sticky and sweet sauce, try this recipe. INGREDIENTS Wings - 12 mini bamboo skewers - 1 1/4 cup vital wheat gluten - 1/3 cup chicken broth powder - 1/2 tsp onion powder - 1/2 tsp garlic powder - 1 tsp paprika - freshly ground white pepper - 2 tbsp oil - 1 to 1 1/4 cup water Breading - 1 cup plain soy milk - 2 tbsp oil - 1 tbsp ground flax seed - 1 tsp lemon juice - 1/2 tsp onion powder - 1/2 tsp garlic powder - 1/2 tsp paprika - 1/2 tsp salt - 1 1/3 cup panko bread crumbs Sauce - 1/2 cup margarine - 1/2 cup hot sauce METHOD Preheat oven to 400 degrees 1. Line a dark baking sheet with aluminum foil. Spray with oil. 2. Mix flour, stock powder, and spices together. Add oil and enough water to make a dough. The dough should be somewhat stiff, but able to be kneaded. Knead for a few mins then shape into a log and slice into 12 to 16 pieces. Stick a bamboo skewer into each piece of dough and shape around the stick. Wet your hands if you need to. 3. Whisk together soy milk, oil, lemon juice, and flax seed in a shallow dish. In a separate shallow dish, mix together bread crumbs and spices. 4. Roll seitan in soy milk mixture, then in bread crumbs. When all seitan has been coated, roll again in soy milk and press into the bread crumbs to get a thick coating. Place on prepared baking sheet. 5. Bake for 20 - 25 mins, until crumbs are golden and seitan has plumped up. While seitan is cooking, melt margarine in a small saucepan and add hot sauce. Remove cooked seitan from oven and spoon sauce over each wing. Return to oven and cook for 5 mins.
