The Middle East inspired seasonings blend does more than add flavor, it creates the perfect texture without the need for oil. This is mostly because I used tomato powder which is an inexpensive versatile ingredient I love for vegan meat seasonings and rubs 🌱
Check out my recipe here
My coworker bought a case of vegan hotdogs for a small event that we're trying to do, but there's no way we'll use them all.
We cooked them on a hotdog roller and they got kinda dried out and mushy - any ideas on a better way to cook them?
And any recipe ideas on how to use them up and make them taste better?
TIA!
I’ve been experimenting with vegan cheeses using cashew based, cauliflower, tofu riccotta and my favorite is silken tofu mozzarella that melts using carageenan. I use sauces from primal kitchen as well as plain tomato and fresh basil cashew cream sauce. Some other toppings I enjoy are seitan pepperoni, spinach, artichoke and tomato.
I bought a couple of bags of this Swap product from Vegan Essentials. I’ve tried to make it twice & was not happy with the results. First time I cooked from frozen based on what they told you to do on the bag (cook on each side for 4 min in a bit of oil) and it just tasted weird. Then I tried slicing the fillets through the middle to thin them out and doing the same with a Cajun spice that usually makes everything awesome and still not that great. Weird consistency. Any suggestions? I have a whole other bag I have to use up. I’m thinking maybe doing it and some kind of a sauce or marinade? If anyone has had success, please share! Thanks
Annie's Organic Flakey biscuits, Light life hot dogs. The eyes are peppercorns and the nostrils are cloves, which are meant to be removed before eating. Or not. 🥳
Amazing topper to my chickpea flour egg sando (also had some olive oil based cheese in there too)
High protein low fat mozzarella slices 60 calories per serving 4 grams protein 2 g fat. Recipes make 10 servings.
Blend the ingredients shown in the photos with an immersion blender and heat over a low stove for 10 minutes stirring and folding regularly. Once glossy transfer to a lined dish and chill for at least 5 hours before sliceing or shredding. This both melts and stretches as well as having a gooey texture and fantastic flavor. Super easy and perfect for pizza, grilled cheese, caprese salads or any other mozzarella dish. You could also put it into molds for snack cheese since the flavor is great cold as well!
I use dishes like these to clean out the fridge.
Bottom layer - Meat-y - an open bag of meatless meatballs and an open bag of veggie burgers made into grounds and seasoned with herbs and chili flakes
Middle layer - Cheeze-y - tofu, nutritional yeast, a bag of shreds, and all the open cheese like spreads I use for snacking or baking… whatever works
Top layer - Veg-y - I had a ton of mushrooms in the fridge and some frozen chopped spinach
I had open jars of sun dried tomatoes, Kalamata olives and capers, I roughly blended those with their juice and stirred it into cheep sauce and a can of diced tomatoes for texture. It made the most ridiculously delicious pasta sauce. OMG.
The only other brand I’ve ever tried that attempted this was Miyokos at expo west years ago. And it was pretty okay, but nowhere close to this. I just stumbled on it online and so glad I ordered 6 of them as I was trying to get free shipping.
So, here we are!
I have drawn this 2 guys a year ago. I grew up on a farm and most of the time it was freedom and peace. But the older you get, the more lonely it was growing up in solitude.
So, i got into a very good friendship with my hens at those times. I hugged and petted them and they became clingy.
Whenever i came into the hens sight, she started running towards me. I named her "Mary Therese" because of her feather Coat.
In this painting i remembered those times.
How do you think about the hen?
It's under $4 a jar at Harris Teeter (and wherever else they sell Simple Truth?). It's so good that I buy a few jars at a time.
Click on the hyperlink for the recipe: Avocados and Ales Chickwheat
not bad for 20 minutes from start to finish, eh?
UPDATE (recipe): credit where credit is due, I ripped much of my recipe from @johnnyscookin on instagram, but I did make quite a few tweaks. that said, I am still making tweaks. these are all approximations, by the way, I don't tend to measure a whole lot.
mix dry ingredients: 100g vital wheat gluten 20g chickpea flour 2 tbsp nutritional yeast 2 tsp black pepper 1 tsp garlic powder 1 tsp smoked paprika 1 tsp vegetable bouillon powder 1 tsp instant coffee (or sub for room temp brewed coffee, but I have yet to try it, probably aim for swapping 1/4 of water used)
wet ingredients: 1 tsp soy sauce 1 tsp liquid smoke (mesquite) 1/2 tsp Worcestershire sauce 1/2 tsp balsamic vinegar 1/2 tsp tomato paste water (again, I don't measure the water, I just add a half cup or so and continue to add more, a little at a time, until everything is wet but not like soggy. if it ends up being too soggy, I'll just add a bit more vwg.)
[glaze for later] 1 1/2 tsp Dijon mustard 1/2 tsp soy sauce a splash of Worcestershire A splash of olive oil
mix all that together and if you have time let it rest for a few minutes. this time I actually separated about four different strips and lightly needed, folded, and stretched each one individually before stacking them all on each other and flattening them until about an inch or so thick.
The unconventional part: put the steak in a microwave safe container (I use a rectangular glass Tupperware, add a splash of water, and cover with psomewhat loosely with parchment paper. for my microwave, a power setting of 70% works well. 4 minutes and then flip and put it in for another 2 minutes.
brush on the glaze (both sides) and sprinkle with: salt msg black pepper smoked paprika
sear it on both sides for about a minute and a half on a well oiled pan, I like cast iron, medium high to high heat. after the first flip, I do sort of a Derek Sarno press with the bottom of another cast iron pan and hold it there for the duration to get the less flat side of the steak to make contact all the way around.
let it rest briefly, and if you're like me, you just eat the whole thing at 2am.
let me know what you guys think! I'm open to suggestions if anyone has any.
SECOND EDIT: 1/2 TSP TOMATO PASTE IN THE WET MIXTURE!
easy version of the juicy marbles recipe, using only four things: baby ribs, tteok bok ki from trader joe’s, green onions, and some chili onion sprinkle from trader joe’s. https://times.juicymarbles.com/recipes/gochujang-ribs