Posts Tagged With: oil

Cow-Free Pepper Steak

Cow-Free Pepper Steak!!

So, this was so tasty that the only photo I got of it was a quick iPod picture rather than an actually good-quality shot, because I could not wait to dig into it long enough to let my flash boot up.

1 lb. gluten steaks
¼ cup soy sauce
1 garlic clove
1 ½ tsp. grated fresh ginger OR ½ tsp. ground ginger
¼ cup veggie or other oil
1 cup green onion, thinly sliced OR regular onion, minced
1 cup bell peppers cut into 1″ squares
2 stalks celery, thinly sliced
1 tbsp. cornstarch
1 cup water
2 tomatoes (cut into wedges)

First, use a nice sharp knife to cut the gluten steaks into thin strips, 1/4 – 1/8″ thick.

Combine soy sauce, garlic, ginger, and oil in a large frying pan or wok. Add gluten and toss; let it sit in the pan while preparing veggies.

After you get done slicing and dicing the vegetables, add them to the gluten in the pan and toss over medium heat until vegetables are tender crisp.

Mix cornstarch with water. Add to pan; stir and cook until thickened.

Finally, add tomatoes and heat through. Serve over noodles or brown rice.

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Categories: entrees, lunch, nut-free, recipes, vegan | Tags: , , , , , , , , , , | Leave a comment

Strawberry (or whateverberry) Shortcake That’s Better For You

So, I love shortcake, but I hated the sensation of my arteries clogging every time I ate it, just at the thought of all the shortening involved.

I was browsing through my Betty Crocker cookbook from the 1980s one day and found a plain muffin recipe that I adapted a little and have been perfectly delighted with ever since as a shortcake substitute that causes me Much Less Guilt.

1 egg or equivalent egg replacer
3/4 c non-dairy milk
1/4 c oil
1/4 c applesauce
1 c white flour
1 c whole wheat flour
1/3 c brown sugar
1 T baking powder
1 tsp salt

Prepare either 12 muffin cups or 9×9″ pan by greasing well.

Beat egg or egg replacer well. Stir in milk, oil, and applesauce.

Add dry ingredients all at once and then stir just until moistened. It will be lumpy.

Bake at 400 for 20 minutes or until golden brown.

***

Note: A doubled recipe fits well in a 13×9″ pan.

***

TOPPING:

I thaw frozen berries of whatever kind, and if I have fresh berries I mix those in. Strawberries, raspberries, blueberries, blackberries, cherries, even sometimes a bit of very finely chopped apple.

I add no sweeteners to the fruit. If you’re used to sweetening your fruit, try using agave instead and then gradually wean yourself off it. Fruit really, truly tastes SO much better naked!

EDIT on 2012-03-09:

I made this batch in mini muffin tins and did a blended fruit sauce with blackberries, peaches, and a little apple and pineapple juice.

Because this post needed a picture. Incidentally, I left the sugar out of the pictured batch completely and they were still Most Tasty.

Categories: dessert, nut-free, recipes, soy-free, vegan | Tags: , , , , , , , , , , , | 2 Comments

Bacon Crumbles

Cooking bacon crumbles

Bacon has a cult following. It’s kind of weird, but tremendously amusing. I myself have at least two friends who are bacon-obsessed, and I at one time was quite bacon-obsessed as well. Now while with the passage of time nothing could induce me to actually consume animal-derived bacon, I still have warm, fuzzy, fond, salty, savoury, crispy, delicious memories that float to my mind’s nose every time I hear the word BACON.

So, I mentioned Frontier Organic Bac’uns at one point in a past post. They are good. Delicious, in fact. But they can get kind of spendy if you eat tons of them, so here’s a recipe if you want to make bacon bits yourself. It’s great on baked potatoes, or on split pea soup (which is what I’m making at the time I’m writing this!), or just… straight out of the pan. Any way you use bacon bits you can use these.

"Bacon" Crumbles Closeup

1/2 c vital wheat gluten

2 T nutritional yeast

1 tsp pure maple syrup

2 T soy sauce (if you’re allergic to soy, try Maggi)

1 tsp Liquid Smoke

1 tsp ketchup

1 T oil

2 T water

Combine the gluten flour and nutritional yeast in a bowl. Stir in the remaining ingredients. Crumble with your finger tips and then fry over medium heat in a little oil until browned.

I fried them a little bit and then crumbled them into smaller crumbles (closer to regular bacon bit size) and fried them a little more. You can have them as big or small as you like. If you leave them big, just cook them longer or you’ll have kind of gooey “bacon”, and BACON SHOULD NOT BE GOOEY.

Categories: nut-free, recipes, vegan | Tags: , , , , , , | Leave a comment

Everything But the Kitchen Sink Cookies

These are from an Amish magazine we read years ago when I was growing up. It was a family favourite for a long time and while I don’t make them as often now, they bring back flavourful memories. They were originally called just “Everything Cookies”, but my dad changed it to its more exciting name.

Everything but the Kitchen Sink Cookies!

1 c margarine
1 c brown sugar
1 c sugar
1 egg (or equivalent egg replacer of choice)
1 tsp cream of tartar
1 c oats
1 c cocoanut
1 c veggie oil
2 tsp vanilla
3 c flour
1 tsp salt
1 c cripy rice cereal
2 c chocolate chips

Mix in order given. Drop on cookie sheet. Bake at 350 until lightly browned.

Now, wasn’t that easy?

Categories: dessert, recipes, vegan | Tags: , , , , , , , , , , , , | 1 Comment

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