u/EmotionWild

Comfort in a bowl 😋

Vegan Sponge Cake: School Night Vegan soaked with espresso. Vegan Mascarpone: Addicted to Dates. Cake instead of lady fingers idea: Preppy Kitchen. I have no recollection of what cow-based Mascarpone tastes like, so I cannot tell you how close this vegan version is 🤗 I was going to use brandy to soak the cake but I decided to drink it instead ☺️

The recipe for the feta is still under construction, but Violife makes the best vegan feta; I just enjoy experimenting and eating my mistakes.

First time making it, but certainly not the last. I watched a video on YouTube and then used vegan ingredients instead of the one she used: vegan puff pastry, vegan feta, and vegan butter.

First time making it, but certainly not the last. I watched a video on YouTube and then used vegan ingredients instead of the one she used: vegan puff pastry, vegan feta, and vegan butter.

First time making it, but certainly not the last. I watched a video on YouTube and then used vegan ingredients instead of the one she used: vegan puff pastry, vegan feta, and vegan butter.

A commission from one of my clients. If you've never heard of them, don't worry, I haven't either but the client was very happy. They are traditional pastries from the Navarre region of Spain. They are sweet and savory pastries with a sweet dough and pork rinds, in this case, seitan pork rinds. It is so rewarding for me to veganize a food or dish to encourage non-vegans to include more plant- based items into their lives. And I get paid 😍 Win, win.

A commission from one of my clients. If you've never heard of them, don't worry, I haven't either but the client was very happy. They are traditional pastries from the Navarre region of Spain. They are sweet and savory pastries with a sweet dough and pork rinds, in this case, seitan pork rinds. It is so rewarding for me to veganize a food or dish to encourage non-vegans to include more plant- based items into their lives. And I get paid 😍 Win, win.

Baking and sampling different cakes for my upcoming 43rd veganniversary.

Recipe for Seitan Hatch Pepper Sausages. Fresh Hatch peppers are available in August and September, so I thought I would offer a couple of novelty items to the clients of my vegan personal chef service. This week: Seitan sausages; next week: a vegan Hatch Cheddar. You can use Poblanos instead of Hatch.

Seitan Hatch Sausages

5 to 6 fire-roasted, peeled and seeded peppers, sliced.

Blender:

1/3 block tofu

1/3 C vegan white wine reduction

1/2 C soy milk

3 T oil

4 T vegan chicken powder

S&P

1 T MSG

1/4 C nutritional yeast

1/2 t Methylcellulose

Blend.

Toss the pepper slices with

4 T tapioca starch

8 T Maltodextrin

Add liquid from blender, start adding vital wheat gluten while folding until a cohesive dough forms. Rest 30 minutes. Roll, wrap, steam 30 to 40 minutes. You can also shape the dough into patties or a loaf for deli slices.

I used a Duncan Hines Cake Mix following the instructions from Big Box Vegan.

Soaking syrup: Mango juice, sweetened condensed soy milk, and soy milk.

The plant- based topping starts melting before your very eyes, so naturally, the only reasonable solution is to eat the entire cake immediately. Is a cruel world.

This is the recipe from the blog The Mediterranean Dish made vegan with vegan butter, organic sugar, the Post Punk Kitchen tofu ricotta, and silken tofu instead of eggs. I used a Bundt pan, and extricating the cake form it was a royal pain in the peach, but it looks pretty. It is absolutely delicious and I will bake it on a regular basis.

Vegan Hard Parmesan by The Gentle Chef. Yes, it is delicious; it's by The Gentle Chef. The recipe is on page 97 of The Non-Dairy Evolution Cookbook. I believe other variations appear in some of his other books as well, but that's the one I own. He's never published the recipe on social media, but there are plenty of free recipes floating around for "Vegan Parmesan Cheese" if making food from scratch is something you enjoy 🤗

My copycat version of Field Roast Bacon. As a cooking hobbyist, I enjoy making things from scratch, so this was a fun project. Delicious, smoky, umami-rich, bacon-y, fatty, decadent, and scrumptious. Approved by my non-vegan taste-testers, and good enough for my local vegan catering line-up as soon as I add white streaks. The ingredients are listed on the Field Roast website, and the process is straightforward if you have made seitan before. I'll clean up my notes, add measurements, and post the recipe soon, BUT if you have found another recipe or commercially available vegan bacon that gives you foodgasms, then you're all set 🤗

Middle-of-the-week meal in which I take whatever has been getting old in my refrigerator and give it one last chance. This one has ground seitan, an ancient tomato sauce that has been living in my refrigerator for weeks, various vegan cheeses: mostly the sad, dry crumbles abandoned at the bottom of their bags, (make sure nothing is growing on them) and whatever pasta from previous cooking projects. Throw everything into a baking dish, drizzle with oil, put it in the oven, and wait until it smells good.

My version of it: homemade Seitan burger patties, homemade tofu queso fresco, Lightlife bacon, vegan mayo and tomatoes. And I used slices of sourdough baguette. Although these were delicious, the experience was not the same as when I used to eat them as drunk food at 5 AM back in the 80s, after clubbing all night 🥲🤷🏻‍♀️

My version of it: homemade Seitan burger patties, homemade tofu queso fresco, Lightlife bacon, vegan mayo and tomatoes. And I used slices of sourdough baguette. Although these were delicious, the experience was not the same as when I used to eat them as drunk food at 5 AM back in the 80s, after clubbing all night 🥲🤷🏻‍♀️

These chunks of Kao Fu Seitan look like little Sponge Bobs. Rehydrated, then used in a spicy tomatillo and cilantro stew with beans.

We call these "Pingüinos" in México 🐧 Mine are square because why not. Inspired by the cake Miyoko made in her "Vegan Swiss Meringue Buttercream" video. All recipes, instructions, techniques, tips, answers and vegan cooking wisdom are on the video, directly from Miyoko herself 🤗