Well hello again! this will be the section of my page dedicated to making all my favorite foods!
Some of these recipe’s are my own adapted from growing up in a household where one had to fend for themselves on a tight budget with limited income.
For those of you who would like to submit a recipe to this page you can do so in the comments section or email your recipe to mercurymadzuko@gmail.com with the website or book credits where you adapted it from and your name or monicur by which you would like to be known! This page will be updated as frequently as I get recipes or after i perfect something ne and tasty for your own personal use:)
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Vegan Basic Biscuits
Things You’ll Need:
* 2 Cups sifted Flour (Whole Wheat, White or other)
* 2 Teaspoons Baking Powder
* 1/4 Teaspoon Baking Soda
* 1 Teaspoon Salt
* 3/4 Cup Plain Soymilk (or Rice Milk or Almond Milk) — Can use Water
* 1/4 Cup of Vegan margarine or shortening — Can use Oil of any type
* 1 Teaspoon Lemon Juice — Can use vinegar
1. It helps to Pre-chill your flour and margarine before use. — But not needed if it’s 3 am and your drunk and hungry!
In a large mixing bowl, combine all dry ingredients. If you do not have a sifter, sift the dry ingredients through a fine-meshed sieve, or fork-fluff. Place in the refrigerator to keep cold.
Step 2 — If using oil mix oil in with wet mixture!
Mix the lemon juice with the soy milk. Place in the refrigerator for at least 20 minutes.
Step 3 — If using oil mix oil in with wet mixture!
Using a fork, pastry cutter or fingers, blend the chilled margarine with the dry mixture until it resembles small bread crumbs. Do not knead.
Step 4
With fork or fingers, mix the soymilk into the dry mixture. Do not blend, whip, or knead. Only work the dough until it has barely begun to cling together. — Like it’s all going to fall apart at any minute!
Put back in refrigerator to chill while your oven preheats.
Step 5
Preheat your oven to 450 degrees.
Take chilled dough out of the refrigerator and pat by hand until about 1/2 inch thick. Do not roll or knead the dough. Either cut into squares, or use a sharp biscuit cutter to cut rounds. Place on a cookie sheet about 1/4 inch apart. Spacing them farther apart will result in crustier biscuits. Pat leftover dough together and cut more until dough is gone.
Step 6
Bake for approximately 10-12 minutes. All ovens vary, so check them after about 8 minutes and keep checking until lightly brown and firm on the tops.
Adapted From eHow.com
PITA BREAD!
Needed
Large cookie sheet, Large Glass, Clean Wine Bottle, Large Bowl, Plastic wrap (optional) Thick Cloth or towel big enough to cover bowl. Paper Grocery Bag.
4 C Flour
* 1 1/4 to 1 1/2 c lukewarm water
* 1½ t yeast — follow directions for yeast packet or Jar – use 1/4 cup water for yeast
* 1 Tbsp sugar
* 1 tsp salt
* 2 Tbsp oil / Olive Oil
Directions:
This is how i go about it so these things may change a bit bepending on your own methods but this can be followed rigidly if you like. I have made it this way for a year with little or no failure!
Needed Large cup or Glass – Proof yeast
ALWAYS proof yeast according to the directions on the packet or jar.
My directions on my jar say 2 1/4 tsp yeast with 1 Tbsp Sugar and 1/4 cup lukewarm water. Do this first then let it set for about 10 minutes until it puffs to twice its amount.
Mix 3 C Flour with salt and then sift them both together into a large bowl.
You can use a sifter or even a strainer will do the trick
Mix Olive oil and 1 C water with yeast and then pour into sifted flour and salt.
stir with a spoon and then kneed dough not much just even enough to get rid of bubbles and make a large ball. Do not be afraid to add a lil flour if it seems runny.
Take your ball out … and rinse your large bowl and dry it.
Put dough ball in bowl and cover with saran wrap … and a thick towel.
Let rise in a warm dry place for one hour or until it has doubled its area.
Turn on oven to bake and preheat to 500 degrees with cookie sheet inside it.
Use 1/4 cup measure to cut out 6 evenly made dough balls. Kneed then twice folding inward and coat with flour.
Let the balls rest 10 minutes.
NOW: I always use an old wine bottle to roll with since i am F’ing broke and can’t afford to go buying rolling pins and crap! Cover clean table with leftover flour.
Roll balls out into six round disks aprox. 6 inches in diameter.
By now the oven should be hot enough.
Throw disks … usually one sheet holds two disks … onto cookie sheet and shut oven and watch them if possible. Three minutes is all it should take before you see the disks puff up into giant pillows. If they don’t puff up don’t worry they will still make pitas and or good bread to eat anyway.
Throw pita puffs into grocery bag … Don’t F’ing burn yourself here!
There may be steam coming out of the pillows and it hurts if it hits your hands!
Repeat.
After the pitas are all thrown into the bag they should drop and you can roll up the top and there you are!
Total cost for six pitas at a store? $2.99 – $4
Made at home? Unbleached flour $3, Yeast $3, sugar $3, Salt $1 etc ….
they come to about $0.50 cents for six when you split the cost per portion up and you can make a royal ton and keep them frozen.
Yaaay! My daughter and I love pita bread. We aren’t quite vegan, but very, very close…guess we’re ‘kinda vegan’ ;-p She loves to try new recipes too, so this will be awesome! I’ll see what I can find in our recipe file that qualify as true vegan recipes and get them to you.
Thanks Merc
*Hugs*
Lyric
WOW! I didn’t know you were Vegan and these recipes are wonderful! I miss biscuits and have never found a Vegan recipe for them that I liked at all – I’m going to try this very soon. Thank you!
There is much much more to come!
If you would like a recipe posted here as a vegan version of a classic favorite let us know and we’ll do our best to find a recipe that works!
PS don’t kneed the biscuit dough much and they will stay puffy
VEGAN MAC N CHEESES!
Macaroni & or Pasta
Julianne Barrera of Kansas City, MO
Sent this one in! January 3 at 10:25am
1 1/2 pounds pasta of your choice, preferably macaroni
“Cheese” Sauce:
1 1/2 cups unsweetened nondairy milk
1 1/2 cups nutritional yeast
1 cup canola or vegetable oil
1 cup water
1/3 cup tamari or soy sauce
1/4 (12-ounce) block of firm (not silken) tofu
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon vegesal or in lack of fancy product, just use salt
1 dollop mustard, optional
Directions:
1. Preheat oven to 350 degrees Fahrenheit. Boil water in a big pot and cook pasta according to package directions.
2. Add all of the “cheese” sauce ingredients in a blender and process until smooth. Once pasta is cooked, drain and put it in the baking pan (about the size of a brownie pan). Pour the “cheese” sauce over the pasta.
3. Bake until the top of the pasta looks slightly browned and crispy, about 15 minutes, but not too crispy because that is gross.
This is very simple and tastes amazing!
I honestly do not know the serving information or nutritional content I can tell you it feeds a heck of a lot of people and if you are cooking for yourself it will last about 5 days if you eat it for all three meals of the day.
Velvet Curry Pumpkin soup!
A link shared and altered BY: Beth CHow
You can have these recipes etc by facebook email by joining our group here!
http://www.facebook.com/group.php?gid=7845955434
Our friend Beth Chow Supplied the following recipe and alterations for your tastebuds! If you would like to submit your favorite recipe simple make a note about it and tag me!
http://www.veggieboards.com/newvb/showthread.php?27672-Velvety-Pumpkin-Curry-Soup
————————————————–
Beth Chow December 25 at 9:57pm Report
As promised, here’s the recipe for pumpkin soup. I like to serve this with jasmine rice. It’s super easy, the most difficult thing is chopping the onion. Below are the instructions, as I make it:
2 tablespoons vegan margarine
1 small or medium onion, chopped
2 or 3 spoons Thai red curry pasted
3 cloves of garlic, chopped
2 tablespoons of grated fresh ginger root
1/4 tsp freshly ground black pepper
2 tablespoons sugar
2 tsp Better Than Bouillon ‘No Chicken’
4 cups water
3 cups (1 and 1/2 cans) canned pumpkin
1 can coconut milk
Melt margerine in a large saucepan over medium heat. Cook onion 5 minutes, until softened. Add garlic, curry paste, ginger, salt and pepper and cook 1 minute more.
Add No Chicken base, sugar, water and pumpkin; mix well. Reduce heat to low. Cook, stirring occasionally, for 20 minutes. Use a hand blender to puree, or puree in small batches in a blender.
Stir in coconut milk, and adjust seasonings to taste.
*You could sub vegetable broth for the Better Than Bouillon and water. Adjust the garlic, ginger, and curry to your taste. Also, I have found that the curry paste at Whole Foods is vegetarian, but at the Asian store it sometime is and sometimes isn’t.
Homade SEITAN (FAKE MEAT Recipe) This one is cheaper than the fake meat you buy in stores!
by Mercury Mad on Thursday, December 9, 2010 at 8:27pm
— OK NOTE you need to order the Seitan ie — Vital Wheat Gluten powder online —
you can get it fo $15 for a gigantic bag — NOTE seitan is 75% Protine and no FAT!
here’s the link!!! http://www.bulkfoods.com/search_results.asp?txtsearchParamCat=14&txtsearchParamType=ALL&txtsearchParamMan=ALL&txtsearchParamVen=ALL&txtFromSearch=fromSearch&txtsearchParamTxt=4063
Best basic seitan recipe (makes a little over a pound (500 gr.) of basic seitan)
TAKEN FROM: http://fairflavors.blogspot.com/2010/03/best-basic-seitan-recipe.html
1 1/2 cup (270 gr) vital wheat gluten
1 tsp clove powder
1/4 cup (60 ml) soy sauce
3/4 cup (180 ml) water
Mix the two dry ingredients in a bowl. In another smaller bowl, mix the wet ingredients. Mix the wet with the dry ingredients and form into a dough with your hands. Knead for two to three minutes. Really stretch and fold the dough a couple of times. Let it rest for about ten minutes while you’re heating up a big pan of water.
Knead the dough for another minute and roll into a log. Cut the dough into smaller pieces. It doesn’t really matter how big or small you cut it. You can also form the dough into patties at this stage (you might alter the cooking time a little, since it probably takes longer to cook if it’s one big piece of dough).
When the water is boiling, turn the heat to low (very low). You don’t want to see anymore bubbles. An occasional bubble is ok, but it shouldn’t be a rolling boil anymore. And this is one of the tricks. If the water is boiling really hard, your seitan gets awfully spongy. I used a thermometer to check the water temperature, and I keep it at about 185 F (85 C). This way, it never starts to bubble, but it’s hot enough for the seitan to cook.
—– THe notes Below are most important to avoid rubbery texture!!!
Let the seitan cook for about 60-90 minutes, depending on how big you made the pieces. The pieces will expand a little, but if you keep the water just below boiling point, it will stay quite dense. THE PIECES WILL START TO FLOAT WHEN THEY ARE ALMOST DONE. Seitan that’s not cooked enough, will have a very light center, but, when it’s thoroughly cooked, it’s evenly colored.
Now comes the second trick: When cooked, turn of the heat and let the seitan cool down in the cooking water. This benefits the texture of your fake meat. You can speed up this process by adding some ice cubes to the water, but patience is still your friend here. When the seitan is cold, take it out of the water. I usually put the pieces in some paper, or towel to dry a little before storing it (I store some in a plastic bag in the fridge, and some in the freezer. It freezes really well, without changing the texture). I foundit not necessary to keep it in liquid. If you cover it well, it doesn’t dry out. You can keep it in the fridge for at least a week. I don’t know if it lasts any longer in the fridge, because we usually ate the lot before the end of the week.
Now you may have noticed, that I don’t use a lot of flavoring in the recipe. This is because I usually don’t have a plan with it when I make the batch, and like to keep my flavoring options open until I actually use the seitan for dinner. When I plan to cook it, I usually marinate it in some chilisauce and soy sauce if I toss it in Asian dishes, or I marinate it in oil, garlic and oregano or balsamic vinegar, if I use it in Italian inspired dishes. The cloves powder and soy sauce in the basic recipe, give it a bit of a beefy flavor and saltiness, and for me that’s enough until I really start cooking with the seitan. But of course, you can flavor this seitan anyway you want to. The way you cook it is much more important for the structure of the seitan, than the seasoning you use.
His Recipe with my own amendments
1 1/2 cup (270 gr) vital wheat gluten– order this online
(1 tsp clove powder——————— NOTE fuck cloves.. nasty whatever he says to do with cloves subti…tute the following)
—-
1 tsp Garlic powder,
1 tsp Ginger,
1 Tsp onion powder,
1/2 tsp sage,
1/2 tsp thyme,
1 tsp Old Bay or poultry spice
— really you could substitute any seasonings just mix them dry into the vital gluten powder first.
1/4 cup (60 ml) soy sauce
3/4 cup (180 ml) water
Use Vegan Broth to cook it in with
1 tspl Rosemary and
1 tbls Soy added
4 cups of veggie broth will be sufficient
= Two veggie broth cubes with four cups of water.