Vegan MoFo!!!!!1: Chili Dawgs, Dawg

Finally, an entire month dedicated to the delicacy that is vegan food. I'm happy to announce that I've been cooking quite a bit lately (so has Tybrus!) I am, however, a little sad to admit that I haven't been getting pictures of the food and I certainly haven't been taking measurements to give you folks an accurate and full proof recipe.

This meal came to be when I bitched for three days straight about wanting a hot dog heaping with chili and topped with lots and lots of coleslaw. Tybrus was kind enough to oblige me as a post-work surprise. It was delicious. Tybrus' cooking strength really is cooking comforting, sports bar junk food. For example, hot tempeh wings and anything barbecued.

I would also like to tell everyone about a vegan mayo break through: Spectrum's vegan eggless mayo is the forkin' stuff. It doesn't have that gross Miracle Whip dressing taste and is the perfect topping on any sammich (or in this case coleslaw.) I'm a mega-mayo-snob so the fact that I praise this product should speak volumes.

Again, this was a recipe from Tybrus so I have nothing for you, folks. I'll be more prepared next time around.

Ultimate Chili and Maple Cornbread Muffins

I know, I know. Another vegan chili recipe? I mean, cuh-mon. Chili, alongside tofu scramble, is one of the first dishes every vegan makes. Also like a tofu scramble recipe, it evolves constantly, to fit the preference of the ever-changing vegan who is creating it. Posting recipes for these things are often viewed as tedious and unnecessary

How many chili recipes does a vegan need anyhow. Just one- this one. I found it in one of my old issues of Vegetarian Times that I have laying in a stack in my kitchen. I've been on a soup kick lately and hearty chili seemed perfect for the fall weather. I almost can't wait for winter.

Ultimate Vegan Chili from Vegetarian Times

2 tbs olive oil
1 large onion, chopped
3 cloves garlic, minced
1 chipotle chile in adobo sauce, drained and minced*
8 oz. baby bella mushrooms, finely chopped
2 8 oz packages seitan, chopped
3 tbs tomato paste
2 tsp smoked paprika
2 tsp dried oregano
1 1/2 tsp chili powder
3/4 tsp celery salt
3 15 oz cans chili beans, such as black, kidney, pinto, etc.
2-3 large carrots, chopped
2 tbs soy sauce
1 tbs vegan Worcestershire sauce

Heat oil in Dutch oven (whatever, I used a large soup pot. pretentious arseholes.) over medium-high heat. Add onion, and saute 7 to 10 minutes, or until beginning to brown, stirring often. Add garlic and chipotle chile, and saute i minute more. Stir in mushrooms; cook 3 to 4 minutes or until softened. Add seitan. tomato paste, paprika, oregano, chili powder, celery salt, and 1 cup water; cook 3 to 4 minutes, stirring occasionally.

Add beans, carrots, soy sauce, and Worcestershire sauce. Cover, and reduce heat to medium-low. Simmer 1 hour, or until carrots are tender.

Maple Cornbread Muffins from Vegetarian Times

1 cup plain soy milk
1/4 cup non-hydrogenated vegan margarine, melted
2 tbs maple syrup
2 tsp apple cider vinegar
1 cup stone-ground cornmeal
1 cup all purpose flour
1/4 cup sugar
1 tbs baking powder
1/4 tsp salt
1 cup frozen corn kernels, thawed

Preheat oven to 375F. Line 12-cup muffin pan with paper liners.

Whisk together soy milk, margarine, maple syrup, and vinegar in a bowl. Whisk together cornmeal, flour, sugar, baking powder, and salt in separate bowl. Stir wet mixture into dry mixture. Fold in corn kernels.

Divide batter among prepared muffin cups, and bake 20 minutes, or until toothpick inserted into muffins comes out clean. Cool 10 minutes in pan, then unmold, and serve warm.

*I couldn't find chipotle chiles in adobo sauce at my local grocery store, or anywhere at all really. I got regular diced green chiles in a can and threw in some chipotle chili powder when I sauteed them. It tasted wonderful and was, I'm sure, a cheaper alternative.

Vegan MoFo Post 4: Hodge Podge

I feel like one big failure this month. It's already the 29th of October and I've only watched 27 horror movies (I will post the final count, I know you're just dying) and only posted 4 Vegan MoFo entries. What can I say? It was a mildly hectic month.



Ah, fall. Finally, it's cold enough outside that I voluntarily seek refuge from the cold in a sweltering kitchen. Generally speaking, I think posting chili recipes is utterly pointless so I'm not gonna! I made this with the essential baking dish of cornbread. Cornbread on crack, that is.



This conrbread recipe was the one found in La Dolce Vegan and I was not very happy with it. While the outer texture was very nice, it was still gooey in the middle and it was a little bland.



All this meal made me crave was some pad thai. Just your standard seitan stir fry served atop some rice noodles. Complete with brocoli, mushrooms, water chestnuts, and makeshift teriyake sauce.



I imagine Isa Chandra Moskowitz had envisioned greater things for her Mac Daddy recipe, but that is all irrelevant now. I present: TVP Helper!



The face of instant-one-pot-meal joy. That's right, I'm putting this stuff in boxes and packets and slappin' this face on it to make a killing. Our slogan: Remember when you were 5 years old at the dinner table denying that mass of macaroni and and mysterious creamy sauce with bits of crumbly brown matter swimming in it that mom would force upon you? We forkin' do!