Soups, Seitan and More


Here is that mac and cheese from YRR that Jim thought was the best ever. On the side is the Mustard Seitan Cutlet. I think we’ve had these 3-4 times since the book came out. It’s quickly becoming a go-to recipe. Ignore the roasted asparagus. I’m sure you’ve seen me post it a gazillion or so times by now. Focus on these soups instead.

We have soup about 5 times a week during the fall and winter. No kidding. Here are the two latest batches. We’ve been having a version of tempeh noodle soup forever. Talk about easy! But the Cauliflower Soup is a brand new recipe that we had for lunch today. It’s not too heavy but still has some substance to it, thanks to the beans. It would be a great starter for a dinner party. Check out that muffin on the side! It might look a little familiar. It’s adapted from Ash’s Cinnamon Swirl Loaf that I can’t keep in the house. It’s so good! I just took out the swirl, added some cinnamon, vanilla, lemon zest and dried cranberries and blueberries to the batter. I eat that stuff by the spoonful.

Cauliflower Soup
This is one of those worry-free recipes…. just adapt like crazy and make it up as you go. I like a lot of different layers of onions in any soup, but you can easily go with all one kind. The herbs are all dried, and I use between 1/2 to 1 tsp of each, depending on how you like it.

1/2 – 1 onion, chopped
1 shallot, sliced
1 leek, sliced
1 carrot, chopped
1 celery stalk, chopped
5 cloves garlic, minced
1 potato, chopped
3-4 cups cauliflower, chopped small
Coriander
Cumin
Parsley
Basil
Dill
1 can white beans, drained (navy)
6-8 cups water (about an inch above the veggies)
3-4 cubes boullion
1 Tbsp tamari
2 Tbsp nooch
1/2 cup white wine (optional)
salt, pepper and white pepper to taste

Saute everything up to the celery stalk for about 5 minutes, then add the garlic, potato and cauliflower to saute for another 5 minutes or so. Add the herbs and cook for a minute, then add the rest of the ingredients. Bring to a boil, then simmer for 1/2 hour or so. You could blender this for a chowder style soup or have it straight, like we do.

Over the weekend, we also had calzones. With dough from the freezer, these came together fast and with all that spinach, we loved them!


Tonight’s Dinner: a version of Kittee’s Stuffed Tofu!

Highlights from This Week


This week has flown by! I’ve been making a lot of soap (catching up after Christmas) and we’ve been enjoying some post- holiday socializing…. so I haven’t been posting much. But don’t think that I haven’t been cooking and baking! Here are some highlights.

Up top is the BBQ Tofu Chopped Salad from Real Food Daily. Amazing, absolutely amazing. I can tell you that it wasn’t because of how I made it, it’s simply the recipe. Every single thing I’ve made from that book has been delicious. Look closely at that tofu. For the first time ever, I had really good grill marks. Pretend you can tell, just to make me feel better. I was crushed that I had to chop it up. This salad is a knock-out and perfect for winter!

We also really liked the Spicy Yogurt Tempeh and Indian Spiced Chard from One Chubby Vegan. That tempeh really absorbs the marinade and the spices in the chard put it over the top. This is a quick and easy meal, too. I don’t do much Indian food (I think this is the first time ever), and it was great. I’ll have to expand my horizons. What fun!

Check out these cookie testers from Autumn Vegan and Garrick: Tiramisu Cookies, Rum Raisin Cookies and Peanut Butter Kiss Cookies. The Tiramisu Cookies disappeared in record time. And they go great with wine, in case you were wondering. That’s double your fun. The Rum Raisin Cookies were a big surprise. We like raisins, but not rum and we loved these cookies! Somehow I think they should put Pirate in the name. Maybe that’s just me.

Apparently I don’t have a picture of it, but we also had the Mac and Cheese from Yellow Rose Recipes. It is my husband’s favorite version so far. I think I’m a little partial to the noochy sauces, but this was delicious and would really please omnis. Hopefully that picture is still on the camera.

Tonight’s dinner: Tofu Marsala with Hashed Brussels Sprouts. I’m trying the YRR marsala recipe. After falling in love with Tofu666′s, it’s going to be stiff competition. I’m hungry just thinking about it.

Brunch and Beyond


Quiche is one of those things that doesn’t always taste right when it’s made vegan style. This Broccoli Quiche is a tester for The Crack of Noon, an upcoming book by Isa of the PPK. The spices were great, the texture is terrific and it really hits the spot. It’s the future of quiche!

This is another old favorite but with a new twist. I made a lot of lasagna when I was in high school. It didn’t take long to put together and we could eat it for a couple days. I’m sure I put meat in it back then (at least sometimes), but oddly, I don’t remember that part. I must be blocking it out in self-defense. Anyway, this is the Spinach Lasagna from Yellow Rose Recipes. As you can tell, I’m loving this cookbook.

For dessert, we had the Creamy Cheesecake from Delicious Choices. It was delicious and creamy, but I’m still on the search for a lighter, fluffier cheesecake. I know where I can get it at a restaurant, but I want to make one. This one was well worth the tofutti that goes into making it. I couldn’t find vegan graham crackers, but I did find vegan gingersnaps. I smashed those up for the crust, which actually worked out pretty well.

Junk Food with Waffles

Ok, I’ll admit it right off. This isn’t the healthiest post I’ve made, but what the hell. Over the last few days, we’ve had some great tasting food and that is what really matters.

Just to make a healthful effort (first impressions are everything, right?), here are the Blueberry Waffles from today’s breakfast. Believe it or not, it’s the chocolate walnut waffle from V’con (minus the cocoa, nuts and chips) with blueberries added. What a delicious breakfast- with perfect waffle crispness which can sometimes elude me.

Next up: tempura. There’s been some talk at the PPK about deep fryers and it had been years (I mean years) since we’d had tempura. I followed Isa’s recipe which is based off Tofu 666′s recipe with club soda. The dipping sauce is leftover Vietnamese Seitan Sandwich dipping sauce just thickened up a little. That ghostly white blob in the back is rice.


Just to round out our junk food weekend, we also had pizza. I made peanut brittle for my husband, too. I hate nuts so haven’t tried it, but supposedly it’s good. I’ll never know for sure. 57 Five Star reviews at Recipezaar can’t be all wrong.

Tonight’s dinner: Spinach Lasagna from Yellow Rose Recipes with my first vegan cheesecake for dessert!

New Cookbook Fun

My copy of Yellow Rose Recipes came before Christmas but with the holidays, I didn’t do much besides flip through it. I just got to try a couple of the recipes… here they are.

This is the Black Bean Soup. The text says it is the only black bean soup recipe you’ll ever need and I have to agree. I was reluctant to try it since I’m kind of tied to my own version, but I had that new cookbook itch. This recipe blew mine away. My husband came home from work and I casually said, “Taste the soup. Let me know if you think it needs anything.” His reply was, “Ohmygod, it’s so good. Let’s eat right now. ” So we did, with the cornbread (recipe below) I always make along side. I make the cornbread in a small cast iron skillet. Feel free to add herbs (rosemary is great!) or to increase the sugar if you prefer sweeter cornbread.

We also tried the Mustard Seitan Cutlets. If anyone knows even a little about my veganism, they know that I’m a seitan fanatic. Try these and you will be, too. They’re easy, quick and would even impress omnis. Full of flavor! I paired it with the Baked Risotto from VeganYumYum for a really fantastic meal.

Dinner tonight: Pizza and Salad.

Dana Sly’s Cornbread
This cornbread not only won the Blue Ribbon at the Iowa State Fair, but was also published by Cook’s Illustrated. Dana was 11 years old at the time.
Serves 9

2 Tbsp. ground flax seed
6 Tbsp. water
1 C all-purpose flour
1 C cornmeal
1/4 C sugar
4 tsp. baking powder
3/4 tsp. table salt
1 C soy milk
1/4 C canola oil

  1. Adjust oven rack to middle position; heat oven to 425 degrees. Spray 8-inch-square baking dish with nonstick cooking spray.
  2. Bring the water to a boil in a small saucepan. Add the ground flax seed, reduce the heat to medium-low, and simmer the ground flax seed in the water for 3 minutes or until thickened, stirring occasionally. Set aside.
  3. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-combined.
  4. Add the ground flax seed mixture, soy milk, and canola oil to the flour mixture. Beat just until smooth (do not overbeat.)
  5. Turn into prepared baking pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.
  6. Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer. Cut into pieces and serve.