Archive for vwav

Saturday should legally be changed to pancake day


Zoe and I made pancakes today, and not just any pancakes. But Isa’s Coconut Pancakes with pineapple sauce. These pancakes are heavenly, or as Zoe says ” A rocking beach party in my mouth!”. And who wouldn’t want some of that?

These are in Vegan with a Vengeance, if you haven’t made them get out there and fry up a batch. You will be glad you did.

Substitutions made where corn starch in the place of arrow root and a combination of agave/brown rice syrup as we had no maple.

Happy pancaking.

Advertisements

Despite the lack of photos, I have been eating.

See.

That mushroom I mentioned last post was finally put to use, and maybe even benefited from the extra marinade time. Lacking a BBQ I baked it in the oven for 25 (ish) minutes at 375, and it was just as juicy and tasty. The marinade was a take off of Joanna‘s (Yellow Rose Recipes), take off as in this is what I wanted to make but I’d forgotten to buy the ingredients so I wound up using rice wine, red wine vinegar, and presumably a few other things I can no longer recall. Very tasty.

To serve I sliced the mushroom over top of Tofu Basil Ravioli in a sweet marinara sauce with vegan soy cheese melted over top. The Ravioli was not home made, although I would recommend you make it yourself as although easy, tasty and filling. The soy boy version is too bland for my taste. The ravioli would be better filled with a vegan Ricotta recipe like the one in Vegan with a vengeance or even if the tofu had been marinated at all. But with a tasty sauce and mushroom pairing the blandness can be over come into something great for a working lunch.

VeganMofo: Iron Chef Challenge! (week one) *Rough Post, This will be fixed up*

Vegan Iron Chef Challenge, as suggested and put on by Katie so I’m doing my part here on the Farm.

As I am on my way to work, and may not make it back in time. This is just a quick informal post about my contribution to this weeks challenge.

I did one raw recipe and one cooked.

#1) Apple Ginger Tempeh Rubens

This was my first time crafting a Ruben and I have to say they turned out pretty well (photos will be sorted and added on my lunch hour, recipe included of course)

Basically saute onions (thinly sliced), with 2-3 inches of ginger and 3 cubed apples, cook until apples are soft and reduce in size. Throw mixture in oven (don’t wash the pan) and fry your tempeh bacon (marinade based off vwav). To assemble toast rye bread, spread with eb on both sides, thin layer of veganaise, toffuties cheese slice, apples ginger mixture, strips on bacon, other toasted rye slice with veganaise. Cook and press in same frying pan.

#2) Raw apple orange salad with ginger lime dressing

This is pretty basic, but I have a raw housemate and wanted him to have something to eat too.

Peel and chop oranges (6 large ones), chop a dozen apples (I used Macintosh and gala mix), and 2-3 cups of raw sesame seeds. To make the dressing peel 2 inches of ginger and puree with a handful of sliced apple, zest and juice 6 limes and add 4 heaping tablespoons of raw agave. Mix and taste, if you want more of anything adjust to taste. Combine with fruit and let sit over night or one hour.

This salad also makes an amazing topping for Hawaiian burgers or French toast stuffing. (if chopped finely an interesting relish/salsa)