Author: maggie black

vegan chicken (seitan)

Seitan

ingredients

  • 15 oz can navy beans or other white bean
  • 1 tablespoon “No Chicken” bullion paste
  • 1 tablespoon nutritional yeast
  • 1 teaspoon onion powder optional
  • 1 tablespoon mirin
  • 2 tablespoon olive oil
  • 1 ¼ teaspoon salt
  • ⅓ cup unsalted vegetable stock
  • 2 cups vital wheat gluten 300 grams
  • 1 tablespoon olive oil additional
  • 2 ½ cups unsalted vegetable stock
  • 2 teaspoons tamari
  • 1 Tablespoon Chinese fermented bean paste taucu, or miso paste

instructions

  1. Add the white beans along with all of the liquid in the can directly to a food processor, or blender along with the “no chicken” bullion paste, the onion powder (if you want it), nutritional yeast, mirin, olive oil, and salt. Puree for 2 minutes until smooth.
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  2. Add 1⁄3 cup of veggie broth and vital when gluten, and continue to process for 5 minutes. If your food processor struggles, stop it to rest halfway through to avoid overheating.
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  3. After 5 minutes, add the remaining tablespoon of olive oil, and process for another 30 seconds. The olive oil will coat some of the strands of gluten, and create a more tender, meatier textured seitan.
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  4. Divide the gluten dough into three roughly even parts. Press each portion of dough out flat using the palm of your hand. Allow the dough to rest for 5 minutes so that the gluten relaxes a bit.
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  5. Cut the dough twice keeping the butt end intact, and stretch it and braid it into a long three strand braid. As you braid it keep pulling the dough as much as you can without breaking it.
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  6. Once each portion of dough is braided, allow the braids to sit again for 5 minutes to relax the gluten. Then squeeze and stretch each braid to form long braided ropes of rough about 12 inches long.
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  7. Again, let the dough rest, this time just for a couple of minutes, and then knot the ropes of seitan dough at least once, but up to three times if you can. This will improve the texture of the seitan and give the strands of protein a more natural configuration.
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  8. Lightly oil 3 sheets of parchment paper. Place each portion of gluten into the center of each sheet of parchment. Roll the gluten up like a burrito, and then wrap the paper wrapped gluten with aluminum foil as tightly as you can. Tightly wrapping the dough will prevent it from becoming spongy or dense while cooking and cooling.
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  9. Place the wrapped packages of dough into your steamer, fitted with a steamer basket and cook for 90 minutes on medium heat. Check while it is steaming to ensure the steamer doesn’t run dry. After 90 minutes, turn the steamer off, and allow the seitan to cool inside the steamer for one full hour. Unwrap the seitan. It may have a somewhat uninspiring texture on the outside, but don’t worry, it’s going to be great after marinating. Place the wheat meat into an airtight container and pour the 2 1⁄2 cups of vegetable broth and 2 teaspoons of tamari, and the fermented bean paste over them. Refrigerate the seitan overnight in the marinade.

Recipe and image from https://cinnamonsnail.com/vegan-chicken-the-ultimate-guide-to-tender-and-juicy-seitan/

margaret’s birthday drink!

drinks

ingredients

  • 1 ½ cups ice
  • 3 tablespoons tahini
  • 2-3 very soft Medjool dates
  • ½ teaspoon vanilla extract
  • pinch of sea salt
  • 1.2 cup strong coffee

instructions

  1. make the coffee; place dates in the warm water with the coffee to soften them while the coffee steeps.
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  2. place tahini, vanilla, sea salt in the blender; add coffee and dates, then ice.
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  3. blend on “smoothie” setting and enjoy!

recipe and image from https://thefirstmess.com/2019/05/04/tahini-date-shakes-recipe/

dave’s good seed copycat

bread

ingredients

  • 1 1⁄2 cups warm water (105-115 degrees F)
  • 3 tablespoons olive oil
  • 2 tablespoons molasses
  • 2 tablespoons brown sugar
  • 3 cups white whole wheat flour (or 1 1/2 cups whole wheat flour and 1 1/2 cups all-purpose flour)
  • 1⁄3 cup vital wheat gluten
  • 1 1⁄2 teaspoons salt
  • 1 tablespoon yeast
  • 1⁄2 cup whole oats (not instant) or 1/2 cup oatmeal (not instant)
  • 1⁄4 cup cornmeal
  • 1⁄4 cup ground flax seeds
  • 1⁄4 cup wheat germ
  • 1⁄4 cup sunflower seeds
  • 2 tablespoons white sesame seeds
  • 2 tablespoons black sesame seeds
  • 2 tablespoons pumpkin seeds
  • 2 tablespoons whole flax seeds
  • 1⁄2 cup seeds, for coating

instructions

  1. Mix dry ingredients, add wet ingredients and use heavy-duty electric mixer (or your own brute strength) to mix and knead the dough for about 10 minutes. You may need more or less flour or water to make a smooth dough that you can work with (although having it a little sticky is okay).
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  2. Place the dough in a greased bowl and turn so the greased side is on top OR spray the top with non-stick spray. Cover with a damp towel and let rise until double in bulk (about an hour).
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  3. Remove the dough from the bowl and knead a few times by hand. Flatten and then roll to shape into two loaves.
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  4. Combine about a half cup of seeds (use a nice variety) and oats in a wide dish. Use a wet dish towel and roll the loaf to moisten the outside. Then press all sides of each loaf into the seeds to coat well.
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  5. Place the seed-coated loave onto a sheet pan, spray with non-stick spray, cover with a damp towel and allow to rise about 40 minutes.
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  6. Place a baking dish with an inch or two of water in it in your oven. Pre-heat your oven to 350 degrees. Place the loaf in the oven and bake for 25-35 minutes until it sounds hollow. Remove from pan and cool completely before slicing.

Recipe lightly adapted from https://www.food.com/recipe/good-seed-bread-519326

vegan broccoli mac + cheese

classic american, new american

ingredients

  • 1 lb small pasta (chiocolle or small shells or, ya know, macaroni)
  • 6 cups finely chopped broccoli
  • 1 cup whole unroasted cashews, soaked overnight or boiled for 15 min
  • 1 cup vegetable broth
  • 1/4 cup nutritional yeast flakes
  • 1/4 teaspoon turmeric
  • 1 tablespoon fresh lemon juice
  • 3/4 teaspoon chipotle power
  • 1 tablespoon onion powder
  • 1/4 teaspoon salt

instructions

  1. Bring 6 quarts of salted water to a boil in a large pot.
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  2. While the water is coming to a boil, make the sauce. Place all sauce ingredients in a high-speed blender and blend for about 2-3 minutes, till sauce is totally smooth.
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  3. Cook pasta in boiling water for about 5 minutes, then add the chopped broccoli. Boil until pasta is cooked, 3 to 5 minutes.
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  4. Drain pasta in a large colander and add immediately back to the pot. It should still be piping hot and wet with pasta water. Do not rinse and do not wait. This part is important because you need the wet, hot pasta to get the sauce creamy and awesome and clinging to the pasta.
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  5. Add the sauce to the pasta pot and use the rubber spatula to mix. Turn the heat on low and stir for about 2 minutes to get everything warmed through. Taste for salt and seasoning and serve.

Recipe and image from https://www.thefullhelping.com/truly-amazing-cashew-queso-sauce

chickpea sweet potato patties

classic american, new american

ingredients

  • 1 1/4 cups leftover sweet potato mash (mashed sweet potato with a little coconut milk)
  • 1 1/2 cups chickpeas, cooked
  • 2 tablespoons chickpea flour (or all-purpose flour)
  • 1/3 cup bread crumbs (panko or regular), plus more as needed
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1/4 cup onion, chopped
  • 1 pinch salt, plus more to taste
  • 1 pinch pepper, plus more to taste

instructions

  1. Add all ingredients but the olive oil to a food processor. Pulse until the mixture is evenly incorporated and the chickpeas are broken down, but still have texture. Add more bread crumbs if the mixture is so moist that you won’t be able to shape it into cakes.
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  2. Bake in oven on AirFryer setting at 475 for about 25 minutes.

Recipe and image from https://www.thefullhelping.com/truly-amazing-cashew-queso-sauce

vegan nacho cheese

vegan cheese

ingredients

  • 1 cup diced peeled potatoes
  • 1 cup raw cashews, soaked several hours (or 15 min in boiling water)
  • 1/3-1/2 cup water
  • 1/2 cup nutritional yeast
  • 4 tsp white vinegar
  • 1 clove garlic
  • 4 tsp lime juice
  • 1 tsp chili powder
  • 1/3 tsp cumin
  • 1 tsp salt

instructions

  1. Boil the diced potatoes in water until they are fork-tender, which should take about 10-15 minutes. 
  2. While the potatoes are cooking, drain the soaked cashews and rinse them under cold running water.
  3. Once the potatoes are cooked and soft, drain them and add them to a high-speed blender along with the drained cashews and all remaining ingredients.
  4. Blend all the ingredients on high until the mixture is smooth and creamy. You might need to stop and scrape down the sides of the blender a few times to ensure everything is well combined.
  5. Taste the cheese sauce and adjust the seasoning with additional salt, chili powder, or lime juice according to your preferences. If the cheese sauce is too thick, you can thin it out by blending in a little more water, one tablespoon at a time, until you reach your desired consistency. Your creamy vegan cheese sauce is perfect for drizzling over nachos, using in quesadillas, or drizzling on fajitas!

Recipe and image from https://www.thefullhelping.com/truly-amazing-cashew-queso-sauce

vegan queso

vegan cheese

ingredients

  • 1 cup raw cashews (140g), soaked at least 3 hrs
  • 3 tbsp tomato paste (50g)
  • 1 tsp chili powder
  • 3/4 tsp smoked paprika
  • 1/3 cup nutritional yeast (25g)
  • 1 cup + 2 tsp water (265ml)
  • 2 tbsp lemon juice

instructions

Blend all of the ingredients together in a food processor or a high speed blender till smooth. If you use a food processor, stop frequently while blending to scrape the sides of the machine down. The queso sauce will keep in the fridge for up to 5 days.

Recipe and image from https://www.thefullhelping.com/truly-amazing-cashew-queso-sauce

maggie’s magical turmeric tea

drinks, superfoods

ingredients

  • 1.5-2 cups water
  • 1 nub fresh turmeric, grated
  • 1 thick slice lemon
  • 1/2 tsp black pepper
  • 1 tsp honey

instructions

  1. Boil the water, add the ingredients, let steep 5-10 min (may reheat after steeping).

notes

  • Black Pepper: Black pepper contains piperine, which significantly enhances the absorption of curcumin (the magical turmeric ingredient) by up to 2000%. Including black pepper with turmeric, therefore, maximizes the health benefits you receive from the curcumin present in the turmeric.
  • Lemon: Lemon is rich in vitamin C and antioxidants. Vitamin C can enhance iron absorption from other foods and strengthen the immune system. The acidity of lemon may also aid in preserving the antioxidants in turmeric when steeped in tea.
  • Honey: Honey is a natural sweetener that brings its own set of health benefits, including anti-inflammatory and antibacterial properties (great for Strep!) and can soothe the throat.
  • eat, don’t strain, the grated Turmeric: Consuming the actual grated turmeric root in your tea ensures you’re getting the full spectrum of nutrients, essential oils, and curcumin present in the root. It’s a more holistic approach than using turmeric powder alone, as some of the volatile oils and compounds can be lost during the drying and powdering process.
  • Why fresh Turmeric?

A. Anti-inflammatory Properties: Curcumin is renowned for its potent anti-inflammatory effects, which can help in managing conditions associated with inflammation such as arthritis, certain digestive disorders, and possibly even neurodegenerative diseases.

B. Antioxidant Capacity: Raw turmeric contains antioxidants that can neutralize free radicals, molecules that can cause oxidative stress and damage to cells. This antioxidant action can help protect against chronic diseases, including heart disease, cancer, and Alzheimer’s disease.

C. Immune System Support: The compounds in turmeric, including curcumin, have been shown to support the immune system. Its anti-inflammatory, antibacterial, and antiviral properties can help protect the body from various pathogens and diseases.

D. Digestive Health: Turmeric stimulates the gallbladder to produce bile, which can improve digestion and reduce symptoms of bloating and gas. Its anti-inflammatory properties can also benefit individuals with digestive issues like inflammatory bowel disease (IBD) and irritable bowel syndrome (IBS).

E. Wound Healing and Skin Health: Applied topically in paste form or consumed orally, turmeric can help in wound healing due to its anti-inflammatory and antimicrobial properties. It also benefits the skin by potentially reducing acne, scarring, and inflammation.

F. Detoxification: Turmeric supports liver function and detoxification pathways. The curcumin in turmeric can help increase the production of vital enzymes that detoxify our blood in the liver by breaking down and reducing toxins.

G. Nutritional Content: Beyond curcumin, raw turmeric is also a source of vitamins (such as vitamin C and B vitamins), minerals (including iron, potassium, and calcium), and dietary fiber. These contribute to overall health and help in the proper functioning of the body.

Zucchini + Corn Farro “Pasta”

dinner, mediterranean, pasta/grains

ingredients

  • 4 zucchinis (or as many as you want!), cubed
  • 1-2 cups frozen corn
  • 1-2 onions, diced
  • 6 cloves garlic, diced
  • 14oz farro

instructions

  1. Prepare the Onions:
    • Slice the onions thinly.
    • In a large skillet over low heat, add the sliced onions.
    • Season with salt and pepper to taste.
    • Cook the onions slowly, stirring occasionally, until they turn a deep golden brown and are caramelized. This process may take about 15-20 minutes to ensure the onions are fully caramelized without burning.
    • Add minced garlic to the caramelized onions, stirring for about 1-2 minutes until the garlic is fragrant. Avoid burning the garlic.
    • Transfer the caramelized onions and garlic mixture to a bowl and set aside.
  2. Cook the Farro:
    • In a large pot, bring water to a boil. Season the water with salt as if you were cooking pasta.
    • Add the farro to the boiling water and cook until it is al dente, following the package’s instructions for exact cooking time, usually about 20-30 minutes.
    • Once cooked, drain the farro and set it aside.
  3. Caramelize the Zucchini:
    • Slice the zucchini into half-moons or rounds, depending on your preference.
    • In the same skillet used for onions (now empty), heat it over medium heat.
    • Add the sliced zucchini to the skillet, seasoning with salt and pepper.
    • Cook the zucchini, stirring occasionally, until it begins to brown and caramelize, about 8-10 minutes.
  4. Combine with Corn and Farro:
    • Once the zucchini is caramelized, add corn (fresh, frozen, or canned and drained) to the skillet.
    • Stir in the cooked farro and the set-aside caramelized onions and garlic.
    • Toss everything together over medium heat until well combined and heated through.

peanut shortbread w/honeycomb

dessert, holiday food


ingredients

cookie layer

  • 1 cup/225 grams unsalted butter (2 sticks), softened, plus more for greasing the pan
  • ½ cup/110 grams light brown sugar
  • ½ cup/100 grams granulated sugar
  • 1 teaspoon vanilla paste or extract, or scrapings from ½ vanilla bean
  • ½ teaspoon kosher salt
  • 2½ cups/320 grams all-purpose flour, plus more as needed
  • 1 cup/140 grams whole salted, roasted peanuts, finely ground, plus about ½ cup/70 grams roughly chopped salted, roasted peanuts

honeycomb layer

  • 1 tablespoon baking soda
  • 1½ cups/300 grams granulated sugar
  • ¼ cup/60 milliliters honey

chocolate topping

  • 4 ounces/115 grams dark chocolate, chopped (about ⅔ cup)
  • ½ teaspoon vegetable shortening
  • Flaky sea salt, for sprinkling

instructions

  1. Heat oven to 325 degrees. Butter a 9-by-13-inch metal pan, and line with parchment paper, leaving plenty of overhang on the long sides.
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  2. Make the cookie layer: Combine 1 cup butter, the light brown sugar and the granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Cream together on medium-high speed until light and fluffy, 2 to 3 minutes, scraping bowl as needed. Add vanilla and salt; beat to combine.
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  3. Add 2½ cups flour and all peanuts, and beat until crumbly. Transfer the dough to the pan. Using floured hands, pat out the dough evenly but lightly, without compacting. Prick surface all over with a floured fork, and freeze until firm, about 10 minutes. Bake until firm at the center and golden brown all over, 35 to 40 minutes. Remove from oven, set pan on a wire rack, and cool completely.
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  4. Prepare the honeycomb layer: Have a large metal bowl, a whisk, the measured baking soda and the baked peanut cookie layer ready by the stove. In a wide, shallow saucepan, combine granulated sugar, honey and ¼ cup water, and whisk to combine. Cook over medium-high heat until the mixture comes to a boil, gently swirling the pan without stirring, and using a wet pastry brush to wash down any sugar crystals clinging to the sides of the pan. Clip on a candy thermometer, and cook the mixture until the thermometer reads 300 degrees, 5 to 6 minutes.
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  5. Quickly and carefully pour and scrape the honey mixture into the metal bowl, then immediately whisk in the baking soda. (The mixture will puff up quite a bit.) Briefly whisk to dissolve the baking soda, but don’t overbeat. Immediately pour the hot mixture on top of the peanut cookie layer. Aim to cover the shortbread while pouring, then tip the pan around a little to distribute the honeycomb as much as possible. (Resist the urge to spread it out with a spatula, which will knock the air out of the honeycomb, making it hard instead of airy.) Cool completely. Run a small sharp knife around the edges of the pan to loosen. Using the overhanging parchment, lift and transfer to a work surface.
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  6. Use the point of a small, sharp knife to break the cookie into 2- to 3-inch shards and arrange them on a parchment- or wax paper-lined baking sheet.
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  7. In a metal bowl set over a small saucepan filled with an inch of simmering water, combine the dark chocolate and the shortening, and stir until smooth and melted. Remove from heat. (You can also melt the chocolate in the microwave instead: Transfer the chocolate and shortening to a microwave-safe glass bowl and microwave for 30 seconds. Whisk to combine, then heat in 20-second increments, whisking between each, until melted.)
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  8. Using a small spoon, drizzle the chocolate over the cookie shards. Sprinkle with sea salt. Pop into the freezer to harden the chocolate, about 5 to 10 minutes. Cookies will keep in an airtight container at room temperature for 3 days.
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  9. Frost with chocolate buttercream. To make the buttercream, beat the butter, milk, cocoa powder, and half the powdered sugar on medium for several minutes, until mixture is smooth. Add in more powdered sugar (perhaps all) and more cocoa powder as needed.
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  10. Frost the cake at room temperature with frosting at room temperature.

From: https://cooking.nytimes.com/recipes/1020656-peanut-shortbread-with-honeycomb