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Sunday, December 28, 2008

(makes about 1 & 1/2 c)


1 & 1/3 c nutritional yeast flakes
3 T onion powder
2 & 1/2 T sea salt
2 &1/2 tsp. garlic powder
1 T soymilk powder
1 T white beet sugar
1 tsp dried thyme
1 tsp finely crumbled dried sage (NOT powdered)
1 tsp paprika
1/2 tsp tumeric
Store in an airtight container and use 1 level tablespoon per cup of water.

Also, see this website for great recipes and tips:

Sunday, November 30, 2008

Vegan Stovetop "Stuffing"

Longing for birdless "stuffing," I developed this great tasting stovetop version. As usual, I improvise with what is on hand. You don't need to be super-accurate with the amount of each ingredient. For example, vegetable broth or other liquid can be substitued to your taste. I think this combination will give you the most fresh-from-the bird flavor that you may be missing.

Celery Root (aka celeriac or knob celery- you can use regular celery also)
Olive Oil
Poultry Seasoning
Better than Bouillon (Chickeny-flavord version)
Vegan "butter"

Chop 1 medium celery root and one large onion (doesn't have to be precise). In a large skillet, saute the vegetables in a drizzle of light olive oil over medium heat until softened and slightly browned. Chop about half a loaf of white bread into cubes and add to the pan tossing to make the bread cubes oily and well dispersed. Sprinkle with poultry season... use about a tablespoon more or less depending on how highly seasoned you like your stuffing. Continue to cook over medium heat until the bread is toasted lightly. Take a teaspoon of the bouillon paste disolved in about 1/3 cup of boiling water (more if you like a moister stuffing) and pour over stuffing in pan. Stir the mixture well while it continues to cook for a few minutes.

I add a little vegan butter to the end product, but is great without.

Saturday, November 15, 2008

Easy Garlicky Somen & Squash

This recipe was born of laziness, but it was so delicious I wanted to share. The proportions are imprecise, you can play around with the amounts. This made a serving for one.

1 serving of Somen Noodles (any noodles/pasta will work)
1 clove of garlic
1/2 cooked acorn squash
1/4 c nutritional yeast (or more to taste)
Asian chili powder (like S&B)
Salt (I like kosher or coarse salts, like grey salt)

Cook the noodles, drain. Scoop the flesh from the acorn squash onto the noodles. Add pressed or finely minced garlic, and the nutritional yeast. Toss so that the ingredients are well distributed. Season with salt and chili powder to taste!

Tuesday, November 4, 2008

Vegan BBQ sauce from Vegan Fusion

This is from the cookbook Vegan Fusion. It has a great flavor... similar to hoisin sauce. It is also found on their website:

BBQ Sauce

¼ C Barley malt syrup
¼ C Natural Catsup
2 Tbl Safflower oil
2 tsp Apple cider vinegar
raw2 tsp Vegetarian Worcestershire sauce
1 tsp Stone ground mustard
½ tsp Chili powder
½ tsp Paprika
¼ tsp Liquid smoke (optional)
Pinch Cayenne pepper, or to taste

Saturday, September 27, 2008

Vegan Bacon

I've been searching for a good & easy vegan bacon recipe. I like the recipe in Jo Stepaniak's cookbook Vegan Vittles, but I think this is more true to flavor for a BLT. The other has a maple flavor which some may prefer. This is from a British web site: Vegout.Info -- the vegetarian guide to restaurants and eating.

Vegan Bacon

1 lb firm tofu, cut into strips shaped like bacon
2 tablespoons nutritional yeast
2 tablespoons soy sauce
1 teaspoon liquid smoke
1 tablespoon oil, something neutral, not olive oil

1. Fry tofu strips on low heat until they are crispy on the outside. The best way to do this is to lay them in the pan in the oil and let them sit for at least 10 minutes, simmering. They should turn easily after that.

2. Turn them and give them another 10 minutes on the other side.

3. Mix the soy sauce with the liquid smoke first, then take the pan off the heat.

4. Pour the liquid smoke/soy sauce into the pan and stir the tofu so all sides are coated.

5. Sprinkle the yeast over all, stir some more, over the heat, until the liquid is gone and the tofu is covered with sticky yeast.

Sunday, June 29, 2008

My First Post

It's harder than I expected, being vegan as opposed to vegetarian. I'm not 100% there, but close. Philosophically it's an obvious choice, but functionally it's a challenge. Reading posts from others encourages me. I started this blog to post the recipes that I come up with serendipitously or as modifications to others' recipes. Also to recommend cookbooks, recipes, and products. And the occaisional musings or observations.