Crochet food patterns and crochet the dishes and cups too! How to crochet food from desserts to main dishes and more!
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.
Crochet food patterns and crochet the dishes and cups too! How to crochet food from desserts to main dishes and more!
I had this vision and was determined to find a way to make it work for Miss Cupcake's first birthday party. I Googled, I searched Pinterest, I couldn't find exactly what I was looking for.
This recipe is lightly adapted from Stella Parks' Fig Newtons as seen on Serious Eats. For step by step images, check out her post here. I've converted this recipe to cups and tablespoons for the non-scale-measuring baker. Recipe last updated 8/27/19.
Crochet food patterns and crochet the dishes and cups too! How to crochet food from desserts to main dishes and more!
It's hard to believe that there are still people out there who order sushi and sashimi without knowing what they are.
Here is my Top 10 List of Vegan Recipes for 2021. I have also included some other best-of lists and a fun wrap-up of my year! Enjoy!
DIY Faux Ice Cream: Authentic looking faux ice cream, that can be used for projects, party decorations, or room decor!
Crochet food patterns and crochet the dishes and cups too! How to crochet food from desserts to main dishes and more!
Ok, I don’t sell my crafts, just my craft files, but if I did sell something, it would be these Faux Whipped Cream Mug Toppers for sure, or these name bracelets. For those ...
Crochet food patterns and crochet the dishes and cups too! How to crochet food from desserts to main dishes and more!
This classic Southern dish has gone Vegan, with nutrient-rich ingredients that taste phenomenal.
Crochet food patterns and crochet the dishes and cups too! How to crochet food from desserts to main dishes and more!
Definition: Bitchin' Sauce (nerb—noun + verb) is a bitchin' (for lack of a better word) sauce sold at the San Diego farmers market. It comes in 3
The best and easiest way to make salmon in foil - and you won't believe how much flavor is packed right in!
I always get questions about how to make gluten-free seitan. When Herbies ask how to replace the vital wheat gluten, my go-to recommendation is OrgraN’s …
A delicious and better-than-takeout Chinese Kung Pao Tofu or Gōng bào dòufu! These are crisp pieces of tofu in a deliciously savoury, sticky, sweet, sour sauce with a kick of numbing spice from Szechuan peppercorns and that extra crunch from the peanuts.This is a vegan and vegetarian friendly recipe perfect paired this with rice for a super tasty and satisfying meal!
This group is for posting your handmade felt food creations. All levels of craftsters are most welcome. The emphasis here is on people's creativity and craftiness. Hence, please note that there is a strictly NO ADVERTISING rule for this group. No adverstising for shops, Etsy, for sale items, please. If your felt food is made from a pattern/book, please give credit and note it in your post. Please tag all pictures with "handmade felt food". Additional tags for the type of cuisine will be appreciated too. Have a delicious time here ... Sunday is felt food day on my blog
Whether you love meaty plant-based recipes or you’re looking for a vegan recipe that’s guaranteed to blow your friends and family away, you can’t go wrong with seitan. For those who have never tried it, seitan, also known as “wheat meat,” is a high-protein, low-fat plant-based food made from a flour-like substance called vital wheat […]
Lassen Sie Ihrer Kreativität freien Lauf und gestalten Sie auffällige Handtaschen mit unserem außergewöhnlichen Kunstleder-Panel. Dieses Premium-Panel wurde speziell für die Herstellung stilvoller und langlebiger Taschen hergestellt, die mit Sicherheit ein Statement abgeben. Unser Kunstleder-Panel wird sorgfältig aus hochwertigem Kunstleder hergestellt, das sorgfältig ausgewählt wurde, um dem Aussehen und der Haptik von echtem Leder zu entsprechen. Seine luxuriöse Textur und Weichheit wird die Qualität Ihrer Taschenkreationen sofort erhöhen und Eleganz und Raffinesse ausstrahlen. Mit diesem Kunstleder Panel haben Sie die Freiheit, Ihre einzigartige Vision zum Leben zu erwecken. Egal, ob Sie ein schlankes und minimalistisches Design oder ein mutiges und lebendiges Statement-Stück bevorzugen, die Vielseitigkeit unseres Panels ermöglicht es Ihnen, verschiedene Stile und Techniken zu erkunden. Lassen Sie Ihrer Fantasie freien Lauf, während Sie mit verschiedenen Mustern, Texturen und Verzierungen experimentieren. Abgesehen von seiner ästhetischen Anziehungskraft ist unser Kunstleder-Panel sehr praktisch und funktional. Es zeichnet sich durch eine hervorragende Haltbarkeit aus und stellt sicher, dass Ihre Handtaschen dem täglichen Gebrauch standhalten und ihre Schönheit über Jahre hinweg erhalten. Darüber hinaus ist es kratzfest und leicht zu reinigen und bietet eine langlebige Lösung für die Herstellung von Taschen, die den Anforderungen des Alltags standhalten. Egal, ob du ein professioneller Taschenhersteller oder ein leidenschaftlicher Heimwerker bist, unser Faux Leather Panel ist die perfekte Wahl, um deine Taschendesigns zu verwirklichen. Erhöhen Sie Ihre Handwerkskunst und beeindrucken Sie andere mit atemberaubenden Handtaschen, die Stil, Haltbarkeit und Erschwinglichkeit kombinieren. Beginnen Sie noch heute mit unserem exquisiten Kunstleder-Panel mit Ihrem nächsten Taschenprojekt!
Salt dough can be formed into anything you can imagine. Creating with salt dough is a great way to involve your kid in a new and fun activity with 3-4 basic ingredients.
faux pumpkin pie tart fake food pie
As I mentioned in my last post about making felt food, in addition to all the fun patterns I tried that I had found on the internet, I also made up a pattern for felt peapods - I think they look most like snap peas/snow peas. Wouldn't it be cute to make up some of these and make a felt stir fry with pepper slices and tofu cubes? I saw some other patterns online that use felt balls for the peas in the peapod, but I wanted to take a simpler approach. As shown above, you can either make these pods plain, or you can add stitched "peas" as a fun detail. They are really quick to make! If you make some, I would love to see how they turn out, you can share them in the Needle and Spatula Flickr Pool. TERMS OF USE: As with my other tutorials, this pattern is for personal, non-commercial use only. If you are interested in making these peapods for small-scale commercial sales (eg craft fairs, etsy), please contact me and we can discuss a licensing agreement. Materials: Green Felt (I prefer wool felt but you can use whatever felt you like) Scraps of quilt batting (or if you don't have batting, you could use felt instead) Green thread Peapod pattern - DOWNLOAD HERE I made these with a sewing machine, but if you don't have a sewing machine or prefer to work by hand, that would work too! On the sewing machine, you can sew them either with a regular foot or with a free motion foot (useful if you are sewing the peas detail). First, cut out your felt and batting and lay the batting on top of the felt as shown. Fold both the batting and the felt in half (along the dotted lines shown in the pattern). The felt should fully cover the batting. Sew along the edge of the pea pattern, making sure the batting is fully enclosed. I used my free motion foot for this step because I didn't want to change the foot to sew the peas, but it would have been more even if I had used my regular foot! If desired, sew small circles inside the peapod to look like peas. I used my free motion foot for this, but you could also sew this with a regular foot and turning the piece as you sew a small circle. To finish, clip all the threads and cut out the second side of the felt to match the peapod shape. If you want to hand sew, cut out both sides of the felt in the peapod shape initially, then whipstitch or buttonhole stitch around the open edges, and sew the pea detail (if desired) using a running stitch. Thanks and happy sewing!
Once Claudia Lucero had mastered rapid cheese-making, she knew it was time to tackle cheddar. But cheddar takes months, even years, to age, so Lucero devised a pseudo version: the Smoky Cheater.
In this post, we’re sharing all our best tips, tricks, and recipes to create THE most flavorful walnut meat you’ll ever taste.
The ultimate vegan green burger! A nutritious recipe for mega tasty veggie/vegan burger, full of green goodness, fresh herby flavours and 20 gr of protein!
Quirky Pop Tart Inspired Pastry Dessert Wall Art Resin Coated with 3-Dimensional Sprinkles/Swirls Add some funky decor to your gallery wall! Each has a recessed back for easy hanging.
The strié technique mimics the look of centuries-old paint altered by dust and sun. Create this strié wall faux finish for your home!
Make and share this TVP Faux Meatloaf recipe from Food.com.
Now, I don't work with vital wheat gluten much. Anyone who lives in the UK or Ireland will know why - it's almost impossible to buy the stuff! Online only as far as I can see and I like to keep my foodstuffs ordered online to a minimum That being said I do order vital wheat gluten mostly so I can make my Vegan Rullepølse, which is an absolute Christmas essential for me :-) Since I had some about I thought I would have a go at some turkey style deli slices. This was inspired from 2 sources, first - the turkey style broth for seitan in La Dolce Vegan and Vegan Dad's Corned Beef. I once tried the broth in La Dolce Vegan when I got brave one night and attempted to make my own wheat gluten (nightmare, I don't recommend it!) but I loved that broth, the sage and onion flavouring really was reminiscent of Christmas turkey and I actually continue to use a variation of it as a gravy. Then I made Vegan Dad's corned beef which is steamed rather than boiled and I was so impressed with the texture: tender, not too chewy and when it's cold can be sliced really thin. So I thought I would combine the two, adding the flavourings from the broth in La Dolce Vegan with the steam and bake method Vegan Dad uses. I am so happy with the end result, well, for someone who rarely uses vital wheat gluten I am! If you know those sage and onion slices by Redwood foods this is very close, and I love those. (Just a note, I noticed that Vegan Dad also has turkey style slices but he uses flavourings I can't buy here so figured I would stick with La Dolce Vegan's flavourings). In the same way any meat style dish features in my life it's for one reason only - memories. Good food memories. For me, leftover Christmas turkey was only consumed one way: thinly sliced in buttered white bread with lots of mayo and a bit of salt and pepper. Yes. Sliced white bread - gasp! So, that's exactly how I had this (with vegan butter and mayo, of course) and it reminded me so much of my old favourite. That being said I can also see this working as a roast, thickly sliced while warm and served with the usual trimmings. Vegan Turkey Style Deli Slices: • 100g (1/2 cup) canned white canellini beans, drained and rinsed. • 1 Tbsp olive oil • 1 cup water • 2 Tbsp soy sauce • 1/2 tsp vegan worcester sauce • 3 Tbsp nutritional yeast • 1 tsp onion powder • 1/4 tsp smoked sea salt • 1/2 tsp dried sage • 1/2 tsp dried thyme • 1 1/2 cups vital wheat gluten I prefer to do all of this in a mortar and pestle but you could use a food processor if you prefer or even by hand. In a mortar and pestle add the nutritional yeast flakes, onion powder, salt, sage and thyme and grind until the yeast flakes are like a powder and the herbs get crushed. Remove and set aside. Add the beans to the mortar and pestle and mash until really creamy. Transfer to a large bowl. Mix together the water, olive oil, soy and worcester sauce in a pyrex measuring jug then whisk in the yeast and seasonings. Pour a little over the beans and whisk to incorporate, slowly add the rest of the liquid whisking all the while until mixed. Add the wheat gluten and mix well until it comes together. Sprinkle some more wheat gluten onto a surface and knead a few times until you have a large, wide oval loaf. I probably kneaded in a couple tablespoons more gluten here but the loaf will be on the wet side. That's good as you won't end up with dry deli slices, although it is probably the reason for the holes in the end product there. Still, I wouldn't change a thing here as the taste and texture was lovely! Wrap the loaf up in foil, sealing the edges well and steam for 1 hour. Do check the water levels now and again as it can easily boil dry! Preheat the oven to 180C when there is about 15 minutes left of steaming. Place the foil wrapped loaf directly in the oven and bake for 30 minutes. Remove and let cool then it's ready to be sliced thin for sandwiches. Furthermore, I used the slices to make another variation on my Vegan Butter Grilled Bagel Toasties. This one had the turkey slices, vegan mayo, black pepper and Dijon mustard and was amazing! Possibly a new favourite here :-) Just toast using the same method as the other bagel toasties in the post there. ♥ Nutritional Information: per 100g Calories: 196 Fat: 2.8g Sat Fat: 0.3g Fibre: 1.8g Protein: 23.9g Carbs: 16.8g Sugar: 0.4g Sodium: 422mg You Might Also Like: Vegan Rullepølse Vegan Butter Grilled Bagel Toasties Tweet Pin It
