Showing posts with label sesame seeds. Show all posts
Showing posts with label sesame seeds. Show all posts

Feb 17, 2012


It just may be that by the time I post all of the Chinese New Year meals, the next Chinese New Year will be upon us. I'll make this the last recipe from this particular week, and am only posting it because these Potstickers were darned fine! Especially for having contained TVP, which can have an adverse taste. I made about 40 wrappers and they were loved by the family. A bit of rice and the dipping sauce was really all this needed to make it a complete meal. Many appetizers are just fine as main dishes with the addition a few extra sides. 

My family likes the steam-fried potstickers. Making these little guys really is just as easy as making any meal as long as you have an assembly line going. Fill 5 wrappers at once, pleat all 5 before proceeding and place them on a floured tray while you complete the rest. Have the dipping sauce ready before you even begin because once you have these cooked, the masses will be scarfing them before you have a chance to even gather the ingredients.

To cook potstickers, have your pan very hot, add some oil, add your potstickers, flat side down, and cook until golden. Then add 1/4 cup water, cover with a lid and cook for  a few more minutes until the wrappers are done. Crispy and delicious! Like these...

Nov 25, 2010

t.g.i. friday's (MoFo 16) + "american vegan kitchen" book contest

Fried Mac and Cheese

T.G.I. Friday's has been in existence since the 1960's. I hadn't realized this business has been around so long. The place was started by a perfume salesman who thought it would be a nifty way to pick up women. He called it T.G.I.F. to attract the business crowd. It became a hit and other places started copying the concept.
 I also hadn't realized that the Loaded Potato Skins was invented by them. Another surprising thing is that the Potato Skins are not deep fried, unlike their competitors' versions which are. Whew! At least one thing on this tasting menu isn't deep fried :}
The Skins come with bacon bits, and you are more than welcome to add that, seitan bacon or tofu bacon, but you can probably get a nicer flavor using crushed smoked almonds. And if I had any, that's what mine would sport. I have Daiya cheddar on mine and Cashew sour cream, and again, sub what you like or have. The potatoes are first baked, then the center is scooped out, then they are brushed with olive oil and broiled for a few minutes. Top them with cheese, broil until the cheese melts and serve with the vegan sour cream and chives. These didn't last long.
Sometime in the past decade, people decided that even Twinkies should be battered and fried (is it any wonder the U.S. leads the obesity epidemic?) and Macaroni and Cheese did not escape the transformation. Cat requested this one - Fried Macaroni and Cheese. It was either this or the green beans. If you'd like to make the green beans instead, just use the same batter and technique and you will have T.G.I.F.'s Fried Green Beans.
I made a simple macaroni and cheese recipe (use a creamy version). My favorite is Road's End Organics, following their directions except adding enough milk to make them creamy (at least doubling the recommended amount). You can also use one from the Uncheese Cookbook. The stuff is then put into a square baking pan and frozen until hardened. Remove it then and cut it into small cubes. Batter and deep fry. That's it!
Lastly, I had to make something with the Jack Daniel's Glaze Friday's has come up with. It is way too popular for them to omit it from my Tasting Menu. I made the Sesame Jack Chicken Strips using Tender Seitan. The strips are battered, fried and then tossed in the Jack Daniel's Glaze. This is on the sweet side but very tasty. I bet this would even taste great with pan seared seitan strips - as long as they were caramelized enough to have a crispy surface.
Now for my last MoFo Contest.
Tami Noyes of Vegan Appetite and the author of this killer cookbook, is giving away her American Vegan Kitchen for moi. I am very honored to have the privilege to run this contest for this really cool prize!
I mused on purchasing this book for a few months, thinking I do NOT need another cookbook and then Mr. Marcus was giving a few away at and me, not having been one of the winners, thought it must be a sign, and I really DID need it. Long story short, I have been very enthusiastically cooking form it since it arrived. The reason why it is so good to have it is because it contains a bunch of recipes that are featured in diners across the U.S. I had eaten most of the dishes at restaurants before I became veg. It was wonderful to have those flavors again. The recipes are easy and they taste wonderful. I can absolutely say that this book gets plenty of use in my kitchen.
So, leave a comment on this post and I'll pick a winner on the last day of MoFo. Contest is for domestic U.S. residents only and ends Monday night, Nov. 29. Good luck!
Cost Breakdown:
potatoes: $3
Daiya: $1.50
sour cream, chives: $1
Total for apps for 4:

Road's End: $2.50
breadcrumbs: $1
milk, flour, cashews: $2
Total for apps for 4:
glaze: $2
seitan: $3
breadcrumbs, flour, cashews: $3
Total for 3 servings:

Potato Skins

Jack Sesame Chick'n

Oct 5, 2010

veg mac

Sing with me:

Two no beef patties
special sauce
non-dairy cheese
on a sesame seed bun.

When I was growing up, we were so poor that we only went to McDonald's on very special occasions. In fact, I can only remember going there a mere four times during my childhood. My favorite thing there was the Big Mac. Unusual, I know.

The good news is, I think my kids have patronized McDonald's about the same amount of times in their lives, and most of those were for a bottle of water because the restrooms aren't free.

It is not unusual to make a Big Mac at home, so if you ever have a hankering for it, make it!

It is pretty simple, really, but up the generic ingredients to romaine lettuce, whole wheat bun (sesame seeds or not), use a veggie patty and veganaise or nayonaise for the base of the 'special sauce', which is really 1,000 Island dressing with a tad more vinegar. Use dill pickle slices, not the bread and butter ones, because it makes your sandwich way too sweet. And to have the whole Big Mac experience at home, wrap your burger in a wax or parchment paper and nuke for 10 seconds to give it that hot-out-of-the-box taste.

The patty is your biggest challenge. Just grab a veg-burger patty, frozen, pan fry or nuke until almost thawed, and slice it in half horizontally. That is the tricky part. Make sure to put your palm on the top and cut with a serrated knife gently. Rotate the patty once you have cut a part way through and keep cutting until you have rotated all the way around and the patty is in two halves. Now add some Daiya and nuke or cover with a lid (one that is concave so the lid doesn't touch the cheeze) in your pan, add a little water (which will instantly turn to steam) and cover the patty. This will melt your cheeze fast and you have a cheeze-patty to put on your Veg Mac.

top bun
pickles -3
lettuce, minced
onion, minced
special sauce
middle bun
 (either another bottom bun or a top bun with the top cut off)
pickles- 3
lettuce, minced
onion, minced
special sauce
bottom bun

Cost Breakdown
buns: $4
burgers: $4
lettuce, onion, pickle: $.75
veganaise, ketchup, relish, onion, vinegar: $1.50
Daiya: $1
Total to make 4 Veg Macs:

Aug 23, 2010

sesame soba noodles


This is a dish that was once a Whole Foods food-bar item, as well. I have converted it to include more veggies. All of the kids love this dish and it is perfect picnic food. It is served as a cold salad so there is no problem with keeping it warm.

I added broccoli, cauliflower, bell peppers and scallions to the Whole Foods 'recipe.' The dressing is a simple vinaigrette using seasoned brown rice vinegar (different from rice vinegar because of the addition of sugar), tamari (skip it and add salt for soy-free) and roasted sesame seed oil.

Sprinkling some sesame seeds on top rounds this dish out.

Very tasty and simple to make.

Cost Breakdown:
broccoli, cauliflower, pepper, green onion: $3
noodles: $3
oil, vinegar, tamari: $1
Total to make 5 servings:

Aug 7, 2010

chipotle mashed potatoes stuffed portobello

When we first discovered veganism, as I have blogged before, the beginning was not just difficult but very unappetising. Robin Robertson's Vegan Planet was one of the first books that made food delightful at last. Tonight's meal was one of our favorites. So much so that after we first made it we had it at least once a week for many following weeks.

Now there are some culinary critics who report that certain foods are becoming a fading fad- chipotle peppers for one -  but I say it is only a fad if you are following the trends of the day and not your own palate. For me the smoked jalapeno is here to stay no matter what a foodie thinks should grace my plate.

Minced chipotle peppers added to mashed potatoes are a perfect palate pleaser. Spicy, smoky and sweet, it is a sensual reminder of delicately balanced food. To get the most perfect mashed potatoes that are not gummy follow a few key guidelines:

1) Cook your potatoes very well, until they are falling apart.
2) Mash without any liquid. After you add liquid do not mash anymore.
3) Add the liquid and stir to combine, almost folding the ingredients together. To get whipped potato's add more liquid. The potatoes will soak it up. 

I accented the tamari in the grilled portobellos by adding toasted sesame seeds to the garlicky green beans. 

David thanked me sweetly for making this. This dish just keeps on giving.

Cost Breakdown:
portobello: $5
potatoes: $4
chipotle: $1
green beans: $3
tamari, garlic, Earth Balance, almond milk: $2
Total to feed a family of 5: