Archive | american RSS feed for this section

Tofu Omelet

8 Aug

Every time I’m at a hotel, I wish there was a totally vegan breakfast buffet. Does this exist somewhere? My favorite thing is the folded omelets in the steamer trays. Something about the perfectly sized bits of yellow is so enticing. I’ve been spending a lot of time cooking up breakfasts on weekends and these omelets have become one of my favorites, since it’s so quick to throw together and very little clean up!

I’ve been obsessed with the recipe for tofu eggs from Post Punk Kitchen, which is what inspired this omelet recipe.  This is such an easy breakfast with some pantry ingredients-you can absolutely put anything you want in it. My favorite options include spinach, tomatoes, peppers, black beans, any variety of vegan cheeses, or zucchini.

DSC_0417dit

This recipe starts with blending all the “egg” ingredients in the blender. As I said in my previous post, I’m particular about how my pantry is stocked, but one thing I always have is a case of Mori-Nu Tofu. Not only is it shelf stable, I can use it in multiple dishes, like mapo tofubaked tofu, or in place of the chickpeas in my popular chickwheat shreds. You first need to drain the Mori-Nu Silken Tofu Extra Firm.

DSC_0419

Add all the rest of the ingredients and blend until completely smooth. It will seem like a pale yellow, but it brightens up a lot once cooked!

DSC_0422

The next step is to preheat the oven and grease two pie pans. You could also use cast iron skillets or metal cake pans. Any shallow bakeware will work, but glass seems to let the omelets release the easiest.

DSC_0427dit

After they’re in the oven, prepare the inner ingredients. Since they won’t spend much time in the oven, they will need to be heated thoroughly beforehand. I chose chicken of the woods mushrooms for these, because I happened to come across them while foraging, but any store bought mushroom will do.

DSC_0432

You’ll be able to tell that the omelets are done after the tops firm up. The color will be much more yellow and vibrant.

DSC_0435

After topping with cheese, veggies, and whatever else you’d like, you should put it back in the oven to melt the cheese. I highly recommend serving these with everything you would find at a breakfast buffet-hashbrowns, waffles, toast, bagels, vegan sausages, and lots of orange juice.

DSC_0445dit

DSC_0459dit

Continue reading

Chocolate Silken Tofu Thin Mint Pie

16 May

Are you like me and have held on to your last few boxes of Mori-Nu Silken Tofu and Girl Scout Thin Mint cookies in case of emergency? Well, I think we’ve hit that emergency threshold with the current state of events. 

I don’t know about you, but I’ve been craving lots of sweets, carbs, and creamy, comfort foods. I usually make this recipe for summer cookouts or potlucks, but with none of those on the horizon, I’m unfortunately going to have to polish off this whole pie plate by myself.


I’d like to think I’m up to that challenge.
If you’d like to join me, you can find the recipe by clicking more below. 


DSC_0393tofu

Continue reading

Chickwheat Cordon Bleu

8 Feb

It’s a blustery winter day here and my oven is begging to be used. It’s actually been in and out of functional use all week, but today it thankfully decided to cooperate. With Valentine’s day quickly approaching, it’s nice to be able to serve something a little more upscale for a nice candlelit meal. We have two kids now, so we won’t be having a candlelit meal, but the thought is nice I guess. We prefer to snuggle in bed and enjoy a pizza and movie together, with maybe a strong drink. We’ve been doing this for years now and it’s still something I look forward to.DSC_0408dit

This recipe requires a bit of preparation ahead of time, but it’s relatively intuitive. Chicken cordon bleu was never something I had prior to going vegan 8 years ago, but I feel like this is a pretty close replication. Please click through the links for my recommendations for alternatives and for prior recipes!

Continue reading

TTLA Sandwich

4 May

Summer has suddenly descended on the Midwest, which means I basically want to spend zero time in the kitchen with the oven on. My Instant Pot has become my best friend for any cooking I would normally do on my stove top and while I’m still a salad-hating vegan, I’m rediscovering an old fondness for sandwiches.

Conveniently, Lightlife Foods offered me the opportunity to try their tempeh bacon on the newly popular tempeh, tomato, lettuce and avocado sandwich. If you’re friends with me on Facebook, you might have noticed we spent the weekend in Indianapolis, where we stopped at Whole Foods for several meals, and some Fakin Bacon Tempeh Strips.

See my spin on the classic #TTLA recipe below! Continue reading

Pulled Phauxrk

6 Feb

Move over jackfruit, there’s a new vegan pulled pork in town and it’s pronounced like fork.

This recipe is bean based, like my previous Chickwheat Shreds and like Blackbeet Beef it calls for cooked mushrooms for flavor. You can either roast or pan fry them, either will cook off the extra liquid and make them more flavorful. Use any white beans you can find navy beans, great Northern beans, it shouldn’t impact the end result.

Kneading in the food processor is what gives it the characteristic shredded texture, so be sure not to skip this step or cut it short. If you don’t have a dough hook, you can use your regular blade to knead. If you don’t have an instant pot, this can also be steamed in a conventional steamer for the same amount of time.

I prefer to weigh the ingredients in this recipe, as I think it yields the most consistent results, but I have included volume measurements for most of the ingredients if you don’t have a kitchen scale.

If you make this recipe, please use the tag #phauxrk on Instagram or public Facebook posts! I’d love to see your creations!!

Many thanks to Somer at Vedged Out and Chloe at Vegan or Not for assisting in the recipe testing!

Continue reading

Blackbeet Beef

8 Jan

Sundays usually make me crave a big hearty meal. During football season, we usually have a giant feast of nachos but the cold this week had me craving something more hearty. I’ve had a lot of great feedback on my recent post for chickwheat shreds and some innovative people have been using black beans instead of chickpeas to create a ‘beef’.

Today seemed like a good day to test this recipe, and it was definitely a hit. I used roasted white mushrooms to create a beefy flavor and beets for more earthy undertones. The dark soy sauce helps turn the roast a nice deep brown, but if you can’t find it, you can use regular soy sauce with added browning sauce.*

Kneading in the food processor is what gives it the characteristic shredded texture, so be sure not to skip this step or cut it short. If you don’t have a dough hook, you can use your regular blade to knead. If you don’t have an Instant Pot, this can also be steamed in a conventional steamer for the same amount of time.

Continue reading

Chickwheat Shreds 

17 Dec

I live in a large town in Illinois, and we are lucky to have an abundance of local stores that sell chickpeas. Most of the time I wonder why I lived so much of my life without the joys of baked chickpeas and I spend an exorbitant amount of my free time planning what I’m going to do with my next batch of chickpeas, because I buy them in 5 pound bags and always am looking for new recipes.

I enjoy seitan making as much as I enjoy chickpeas. If you’ve followed my Instagram lately, you have seen how much seitan I’ve been experimenting with. This recipe was the result of running out of tofu and not being able to leave the house with two small children. The chickpeas add lysine (and lots of flavor) to the seitan and the method used to knead the seitan gives it a great shredded texture. I add a bit of apple cider vinegar to the recipe to cancel out the strong gluten flavor, but feel free to omit if you don’t have it.

This recipe is pretty dependent on an Instant Pot for similar results. If you have a conventional steamer, you may possibly be able to achieve a similar result if you are able to maintain the steam for 2 hours. If not, try making several smaller packets and steaming for an hour. Edit: since the writing of this recipe, many people have tested different cooking methods and steaming on the stove top or in a stove top pressure cooker works well!

Most food processors come with a dough hook, it’s just a plastic thingamabob that kneads instead of chops. If you don’t have one, or can’t find it, you should be able to get a similar texture with your metal blade. Just be sure to process long enough that it comes together and turns stringy and taffy like. You can also use a Kitchen Aid with a dough hook for 15 minutes or longer.

I prefer to weigh the ingredients in this recipe, as I think it yields the most consistent results, but I have included volume measurements for most of the ingredients if you don’t have a kitchen scale.

For those of you who prefer recipe videos, check out this one from Mary’s Test Kitchen!

If you make this recipe, please use the tag #chickwheat on Instagram or public Facebook posts! I’d love to see your creations!!

Continue reading

BBQ Jackfruit Ribs

24 Feb

My husband has been vegetarian for over 15 years, yet he still answers “ribs” when asked his favorite food. Last year for Father’s Day I made him these juicy, chewy, meaty jackfruit ribs and they’ve become a regular meal in our house since then.

Jackfruit has been floating around in the vegan world for a few years now, usually as a pulled pork substitute.  It works great to add a shredded texture to these seitan ribs!

I add refined coconut oil and peanut butter to give them a fattier texture, but you could easily substitute both of those out for a more firm result. I also use ground dried shittake mushrooms to add a little “umami”. I find whole shittake mushrooms at my local international store and grind them and store in a jar. If you don’t have these available to you, feel free to omit it.

This recipe calls for an Instant Pot, but if you don’t have one you can use a steamer to steam the ribs or an oven to bake them, whichever is your preference. They are very versatile!

dsc_0240dit

Continue reading

Big Mac Pizza

21 Feb

Well hello again. Have you missed me?

This has been quite the hiatus. I bet you’re wondering where I was. Well, I was here; still in the Midwest. In case you missed it on my Instagram, last year in October I had a second baby and since that time I’ve been pretty busy.

But I still think about little old Avocados and Ales all the time. Especially when Buzzfeed links to my page. Or Mary’s Test Kitchen makes an amazing video featuring my aquafaba cheese. Seriously, go check the video out, Mary has a way of making everything look easy.

I bet you’re wondering if I would come back with a recipe. It was hard to choose; I’ve been cooking throughout my hiatus but a lot of it is the same old standards. However, I’m constantly looking for something fun to veganize. My friend  MeShell inspired this Big Mac pizza and I’ve made it multiple times since.

Continue reading

Vegan Pizza Rolls

4 Mar Vegan Pizza Rolls

I am a 90’s kid and there’s no reason for me to deny it. I spent many an afternoon in front of a TV watching cartoons with a box of Totino’s pizza rolls. I’m sure most other 90’s kids remember watching shows like Hey Arnold and Rugrats after school, although maybe the pizza rolls were a particular remnant of my own childhood.

Vegan Pizza Rolls

I always have fun recreating foods like this and pizza rolls have been on my to-do list for years. I very specifically remember the thin and crispy, oily crust, so I knew a pizza crust wasn’t going to work here. I made a basic pasta dough, but used a bit of vital wheat gluten to firm it up. Alternatively, you could just use bread flour, but it’s not something I usually have on hand.

I didn’t get any pictures of the rolling and filling process, but it’s the same as making ravioli. YouTube is a great help for beginners if you’ve never made ravioli before, but it’s pretty simple. Dough, filling, and dough, and just seal around the edges.

I fried these, but they could possibly be baked on a parchment lined pan. The crispy crust effect won’t be the same so as long as you’re not eating them daily, I recommend a shallow fry. This recipe makes about 12, but you can easily double it and keep the rest refrigerated after cooking until you’re ready to eat them.

 

Be sure to check out the Vegan Meringue Group on Facebook for more aquafaba recipes and a thorough FAQ.

Continue reading

%d bloggers like this: