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Chicagoan streaming her consciousness on Twitter, working for beer, resident documentarian, self-proclaimed internet junkie & reblogger of clever infographics, [mostly] vegan, cyclist, unofficial event planner, poor foodie, lover of maps, Lady About Town aka The Anhalt
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Posts tagged "recipe"

I’m the type of person who tends to become overwhelmed by “choice.” Too long of a beer list, Spotify, cable television, my local Strack & Van Til, what to do at any given moment in this great city of Chicago…you get the picture. So of course this extends to internet recipe searches. Hence why it’s taken me almost a year to attempt vegan mac & “cheese.” It seemed like too much of a commitment to make just ONE.

So many versions of “cheese” - what will work and what won’t? Do I really need to drop that much green on raw cashews? Do I really need to prep this cashew cheese two days in advance? Eff that. I’m on a budget and I’m goddamn hungry. Two days prep is two days too many. So I took the plunge tonight, using this recipe, bookmarked many moons ago. And it turned out fabulous.

Here’s how it went down…

Ingredients

  • one box medium shells (whole wheat)
  • 1-1/2 cups nutritional yeast
  • 1/2 pkg of extra firm tofu, “lightly” pressed
  • 1/2 cup olive oil
  • 1/2 cup water
  • 1/4 cup tamari (or soy sauce)
  • 1-1/2 cups unsweetened soymilk
  • 1/2 Tbsp sea salt
  • 1 Tbsp paprika
  • 1 Tbsp garlic powder
  • yellow mustard to taste
  • 2 Tbsp Earth Balance
  • 1 cup plain panko bread crumbs

Directions

  1. Pre-heat your oven to 350.
  2. While a large pot of salted water is reaching a boil, prepare the “cheese” in your food processor. I pressed the tofu by hand (over the sink) and tossed chunks of the tofu into the bowl. Add the oil, water, tamari, soy milk. Blend. Add the nutritional yeast and blend some more. Next comes the salt, paprika and garlic powder. I finally added the yellow mustard while the food processor was, uh, processing (?) on Low.
  3. Go back to that pot of boiling, salted water & cook your pasta al dente (about 7 minutes).
  4. Melt the Earth Balance in a saute pan and toss the bread crumbs to coat.
  5. Drain the pasta as best you can and transfer to a 8x11 casserole dish (or the equivalent). Pour on the “cheese” and distribute the bread cumbs evenly across the top.
  6. Bake uncovered for 30 minutes. I then turned on the broiler for a couple minutes to brown the bread crumbs.
  7. EAT! This paired nicely with 1) a bottle of cab and 2) Sriracha.

Reheated some today for lunch and it was still tasty. Looks like we have a winner!

No budget for presents = everyone gets baked goods!

Vegan Pumpkin Bread

Yield: One full-size loaf or four mini-loaves
Prep time: 10 minutes
Bake time: 35-65 minutes (depending on size)

Ingredients:

  • 1c whole wheat flour
  • 1c all-purpose flour
  • 1/4c corn starch (or add’l all-purpose flour)
  • 1 tsp baking soda
  • 3/4tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/8 tsp ground nutmeg
  • 1/4 tsp allspice
  • 1/8 tsp ground cardamom
  • 1 can pumpkin (15oz)
  • 1c sugar (for vegan use pure cane sugar)
  • 1/4c oil + 1/4c applesauce (or 1/2c oil)
  • 1/3 c water
  • 2 Tbsp flax meal + 6 Tbsp warm water
  1. Pre-heat the oven to 350 degress. Grease the pan(s).
  2. In a small bowl, whisk the flax meal and warm water. Set aside for about five minutes.
  3. In a medium-sized bowl, sift together all-purpose flour, whole wheat flour, cornstarch, baking soda, salt and spices.
  4. In a second medium-sized bowl, combine flax meal mixture, oil, applesauce & sugar. Whisk until well blended. Add 1/3 cup water and pumpkin, whisk thoroughly. Start adding dry ingredients; folding or stirring gently to avoid over-mixing.
  5. Pour batter into pan(s). Bake mini-loaves for about 35 minutes, or 65 minutes for the full-sized loaf. Test with toothpick.
  6. Let cool for 15 minutes and you’re ready to go!

(adapted from this poorly written & organized recipe)

    I love Madeleines. They make me feel fancy. (But make sure that sugar is raw!)

    yummyvegan:

    Vegan Madeleines

    Ingredients

    2 ½ tablespoon flax meal

    ¼ cup hot water

    2 tablespoon plain vegan yogurt

    150 g granulated sugar

    125 g melted vegan butter

    A few drops of yellow food dye

    Zest of one lemon

    ½ teaspoon vanilla extract

    160g unbleached all purpose flour

    2 tablespoons non dairy milk

    Method

    Preheat oven to 350°F.

    Grease and generously flour the scalloped pan.

    Mix hot water with flax meal and stir for 30 seconds. Let this mixture rest for 1 minute.

    Strain the flax mixture to separate the grainy strong flavor flax seeds.

    Stir in yogurt, sugar,butter,food dye,zest of lemon and vanilla extract.

    Slowly add the flour and mix well.

    Add milk and mix well. The batter should be fairly stiff.

    Fill Madeleine pans ¾ ways up and bake at 350°F for 7 minutes. Reduce heat and cook at 250 F for another 8 minutes. Turn off the heat in the oven and leave Madeleines inside for 20 minutes. Cool and serve with espresso or tea.

    (via veganexperience)

    I cannot wait to make this. The photo alone sells it. “Protein power salad” via gastrogirl

    (via veganfeast)

    Simple and Delicious Mac and Cheese! via findvegan

    On my “to make” list. I keep seeing cashew “cheese” recipes all over the place and think I need to find some time to experiment

    Jess Fusion = “Whats in the fridge? Let’s make a meal out of it”

    - 2 medium-sized carrots, diced
    - 1/4 large orange bell pepper, diced
    - 1/2 cooked sweet potato, cubed 
    - 1/2 pkg TJ’s tempeh
    - 2-1/2 cups udon noodles
    - TJ’s Soyaki sauce (eyeballed, 3/4cup?)
    - cilantro to taste 

    Softened the carrots and bell pepper in a small amount of EVOO with some salt (to absorb water) and pepper. Added the tempeh, tossed that around to get it hot. Poured in just enough Soyaki to cover the the veggies/tempeh, added a small amount of fresh cilantro and simmered until all sauce was absorbed. Meanwhile, the sweet potato was cooked in the microwave and the udon noodles were boiled in a seperate saucepan (not sure if this was necessary). Dumped in the noodles, added a smidge more sauce, tossed, added cooked (peeled) sweet potato, tossed gently. And that’s it! Made 2-3 servings.

    I’ve never cooked with tempeh and was pleasantly surprised: biting into each “cube” was an additional flavor profile that proved very tasty. The sweet & salty Soyaki was great. And the different textures (tempeh, slightly crunchy carrot, soft sweet potato, etc) kept it interesting, with the cilantro adding a nice freshness.

    I made enough for tomorrow, under the assumption I’ll be dealing with a hangover and craving something salty but fresh. Now that’s preparedness.

    Still full from tonight’s dinner: fresh bolillo from Cermak Produce topped with just-prepared white bean advocado spread, some veggie crumbles & veggie cheese baked in the toaster oven, with my favorite homemade tomato soup.

    And I have plenty of spread and soup for tomorrow’s lunch - gotta share with our Metro volunteers on packaging day!

    OMFG I love pickles.

    robotheartrecipes:

    24-Hour Pickles
    Makes a 1-quart jar

    A lover of all things cucumber, I have always wanted to make “quick pickles.” This first foray was both simple and successful. I found mini hothouse cucumbers which worked perfect. I made these babies as a go-along for a dinner that is coming up later in the week, but they will serve as a great snack in the meantime!

    INGREDIENTS

    2 pounds cucumbers, sliced

    1 small onion, thinly sliced (1 cup)

    1 cup apple cider vinegar

    1/3 cup sugar

    2 tablespoons salt

    1 teaspoon whole yellow mustard seeds

    1 star anise

    1/4 teaspoon ground cloves

    1/4 teaspoon ground turmeric

    1/4 teaspoon red pepper flakes

    INSTRUCTIONS

    Step One: Pack cucumbers and onions in a 1-quart jar. Bring vinegar, sugar, salt, mustard seeds, star anise, cloves, turmeric, and red pepper flakes to a simmer in a saucepan over medium heat. Cook 5 minutes.

    Step Two: Pour liquid over cucumbers and onions; cover, and refrigerate at least 24 hours.

    Source: Excerpted from “Ploughman’s Platter,” Vegetarian Times, March 2011.

    (via veganfeast)

    Spice Buffalo Seitan wraps with vegan ranch dressing

    (recipe at Little House of Veggies)

    Had to share, despite the horrible camera-phone photo. Okay, so I ended up eating dinner at 10pm tonight after not eating all day and this hit the mother-effin’ spot. It’s vegan and deliciously rich and fatty. And I’m sure the leftovers will make for awesome drunk food sometime this weekend.

    Basically “Buffalo-style” anything is a weakness of mine. And I was looking to try a vegan ranch recipe so this wrap concoction was ripe for the testing!

    Thanks to Tracy & Doug for the seitan!

    I’ll try this one next time. Can’t go wrong with Cooks Illustrated, right? Plus, the order of ingredients is different so I’m intrigued.

    onlycupcakes:

    Kathleen from Gonna Want Seconds sent me a link to these awesome looking red velvet cupcakes that she made!  If you are looking for a good red velvet recipe, look no further. 

    (via efccooking)

    Tonight’s veggie dinner: Homemade tomato soup and grilled cheese! And I made some meatballs, using leftover GimmeLean Ground Sausage.

    Recipes

    P.S. Earlier tonight, I found lots and lots of meat & cheese replacements all on sale at Dominick’s for $2.99 (regularly $3.99+). Cheese slices, soyrizo, “mexican” and “original” crumbles, prepared single serving meals, tenders, cutlets, etc. The one on Chicago Ave was pretty cleared out of the “normal” stuff, so act quick! :-)

    P.P.S. Since Elisa asked: the cheese melted deliciously.

    The week leading up to the Midwest Super Bowl NFC Championship, I swore to myself I would try, for the first time, to make red velvet cupcakes with cream cheese frosting. Even better: blue velvet with orange frosting! Get it? *elbow jab*
I checked my ingredients and headed to the store Sunday morning for buttermilk (who stocks that at home, right?) and other odds/ends. But in the middle of prepping the batter, I discovered I had nowhere near the amount of food coloring needed to achieve proper blue & orange (let alone a real red). The result: dusty rose velvet cupcakes.
Here’s the cake/cupcake recipe. I tried following it to the T (considering all the steps and chemical reactions and my inexperience) but they were not as dense and moist as I wanted. Suggestions, comments, and advice are totally welcome :-)

Red Velvet Cupcakes
Yield: 24-26 cupcakesSource: More From Magnolia: Recipes From The World-Famous Bakery and Magnolia’s Home Kitchen via Epicurious.com
3 ½ cups cake flour (not self-rising)
¾ cup (1 ½ sticks) unsalted butter, softened
2 cups sugar
3 large eggs, at room temperature
6 Tablespoons red food coloring
3 Tablespoons unsweetened cocoa
1 ½ teaspoons vanilla extract
1 ½ teaspoons salt
1 ½ cups buttermilk
1 ½ teaspoons cider vinegar
1 ½ teaspoons baking soda
Preparation
Preheat oven to 350°F. 
In a small bowl, sift the cake flour and set aside. 
In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. 
In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.
In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat. 
In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. 
Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
Use two muffin pans, each with 12 (½cup) muffin cups, and line each cup with a paper liner. (There’s no need to grease the cups.) Arrange the oven racks in the upper and lower thirds of the oven and bake the cupcakes, switching positions of the pans halfway through baking, until a tester comes out clean, about 20 minutes. 
Cool the cupcakes in the pan 10 minutes, then remove from the pan and cool completely on a rack before icing.

I don’t think I let them cool in the muffin pan for 10 minutes: I only had one pan and needed to get my second batch in the oven. I’m no baker so I have no clue if that affected the final outcome (not dense/moist enough).

Cream Cheese Frosting
Yield: enough for two dozen cupcakes (and then some) Source: Vanilla Garlic via SimplyRecipes.com
½ cup of butter (1 stick), room temperature
8 oz of Philly cream cheese (1 package), room temperature
2 - 3 cups of powdered sugar
1 teaspoon of vanilla extract
Preparation With an electric mixer, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.
Add the vanilla extract and mix. Slowly add the powdered sugar. Keep adding until you get to desired sweetness and thickness.
Either spread on with a blunt knife or spatula, or spoon into a piping bag to decorate your cake or cupcake.

This frosting recipe was too easy and came out great. (However, I’m sure the cream cheese and butter could have been closer to room temperature.)
It’s probably best that all 24 were gobbled up during the game… the fewer temptations at home the better.

    The week leading up to the Midwest Super Bowl NFC Championship, I swore to myself I would try, for the first time, to make red velvet cupcakes with cream cheese frosting. Even better: blue velvet with orange frosting! Get it? *elbow jab*

    I checked my ingredients and headed to the store Sunday morning for buttermilk (who stocks that at home, right?) and other odds/ends. But in the middle of prepping the batter, I discovered I had nowhere near the amount of food coloring needed to achieve proper blue & orange (let alone a real red). The result: dusty rose velvet cupcakes.

    Here’s the cake/cupcake recipe. I tried following it to the T (considering all the steps and chemical reactions and my inexperience) but they were not as dense and moist as I wanted. Suggestions, comments, and advice are totally welcome :-)

    Red Velvet Cupcakes

    Yield: 24-26 cupcakes
    Source: More From Magnolia: Recipes From The World-Famous Bakery and Magnolia’s Home Kitchen via Epicurious.com

    • 3 ½ cups cake flour (not self-rising)
    • ¾ cup (1 ½ sticks) unsalted butter, softened
    • 2 cups sugar
    • 3 large eggs, at room temperature
    • 6 Tablespoons red food coloring
    • 3 Tablespoons unsweetened cocoa
    • 1 ½ teaspoons vanilla extract
    • 1 ½ teaspoons salt
    • 1 ½ cups buttermilk
    • 1 ½ teaspoons cider vinegar
    • 1 ½ teaspoons baking soda

    Preparation

    1. Preheat oven to 350°F. 
    2. In a small bowl, sift the cake flour and set aside. 
    3. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. 
    4. In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.
    5. In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat. 
    6. In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. 
    7. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
    8. Use two muffin pans, each with 12 (½cup) muffin cups, and line each cup with a paper liner. (There’s no need to grease the cups.) Arrange the oven racks in the upper and lower thirds of the oven and bake the cupcakes, switching positions of the pans halfway through baking, until a tester comes out clean, about 20 minutes. 
    9. Cool the cupcakes in the pan 10 minutes, then remove from the pan and cool completely on a rack before icing.

    I don’t think I let them cool in the muffin pan for 10 minutes: I only had one pan and needed to get my second batch in the oven. I’m no baker so I have no clue if that affected the final outcome (not dense/moist enough).

    Cream Cheese Frosting

    Yield: enough for two dozen cupcakes (and then some)
    Source: Vanilla Garlic via SimplyRecipes.com

    • ½ cup of butter (1 stick), room temperature
    • 8 oz of Philly cream cheese (1 package), room temperature
    • 2 - 3 cups of powdered sugar
    • 1 teaspoon of vanilla extract
    Preparation
    1. With an electric mixer, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.
    2. Add the vanilla extract and mix. Slowly add the powdered sugar. Keep adding until you get to desired sweetness and thickness.
    3. Either spread on with a blunt knife or spatula, or spoon into a piping bag to decorate your cake or cupcake.

    This frosting recipe was too easy and came out great. (However, I’m sure the cream cheese and butter could have been closer to room temperature.)

    It’s probably best that all 24 were gobbled up during the game… the fewer temptations at home the better.

    Decided to make Pumpkin Whoopie Pies (as posted earlier) but as you can see, the above treats do not look very pumpkin-y, do they?

    I left the brewery and headed for Trader Joes in North Center. No pumpkin. Went to Jewel. No pumpkin. I asked if it was out of season, “yes” said the grocer, shipments have ceased, they aren’t stocking it. So I’m standing in the juice/pop aisle at the Roscoe Village Jewel with my Blackberry, frantically searching for a replacement recipe for whoopie pies. I am not a baker, I do not make cookies/pies/cakes from scratch and I know nothing. I can cook on the fly, easy, but baking? No.

    So I found something. I made it. They are delicious. And I hope they’re a hit at tomorrow night’s Association of Beer Vixens party at Haymarket (the new brewpub at Halsted/Randolph).

    New England Whoopie Pie Recipe

    1/2 cup solid vegetable shortening
    1 cup firmly-packed brown sugar
    egg
    1/4 cup unsweetened cocoa
    2 cups all-purpose flour
    1 teaspoon baking powder
    1 teaspoon baking soda
    1 teaspoon salt
    1 teaspoon pure vanilla extract
    1 cup milk
    Whoopie Pie Filling (see recipe below)

    • Preheat oven to 350 degrees F. Lightly grease baking sheets.
    • In a large bowl, cream together shortening, sugar, and egg. In another bowl, combine cocoa, flour, baking powder, baking soda, and salt.
    • In a small bowl, stir the vanilla extract into the milk. Add the dry ingredients to the shortening mixture, alternating with the milk mixture; beating until smooth.
    • Drop batter (size of your choosing) onto prepared baking sheets, flatten slightly into circular shapes, leaving approximately 2 inches between each cake.
    • Bake 15 minutes or until they are firm to the touch. Remove from oven and let cool completely on a wire rack.
    • Make Whoopie Pie Filling. When the cakes are completely cool, spread the flat side (bottom) of one chocolate cake with a generous amount of filling. Top with another cake, pressing down gently to distribute the filling evenly. Repeat with all cookies. Let finished whoopie pies completely cool before wrapping.
    • Wrap whoopie pies individually in plastic wrap, or place them in a single layer on a platter (do not stack them, as they tend to stick).
    • To freeze, wrap each whoopie pie in plastic wrap. Loosely pack them in a plastic freezer container and cover. To serve, defrost the wrapped whoopie pies in the refrigerator.
    • Yields ~24 medium sized cookies, 12 pies

    Whoopie Pie Filling:

    Some people prefer just using the Marshmallow Fluff right out of the jar and not making the below filling. Your choice.

    1 cup solid vegetable shortening* (I used 1/2 cup)
    1 1/2 cups powdered (confectioner’s) sugar (3/4 cup)
    2 cups Marshmallow Fluff** (I only had one 7 oz container)
    1 1/2 teaspoons pure vanilla extract (1 tsp)

    * Butter may be substituted for all or part of the vegetable shortening, although traditional Whoopie Pies are made with vegetable shortening only

    ** Marshmallow Creme may be substituted.

    In a medium bowl, beat together shortening, sugar, and Marshmallow fluff; stir in vanilla extract until well blended. (I let the frosting set for awhile, thinking it would be easier to spread, and there were no issues. Also my half-recipe for the filling was enough for all pies.)

    (recipe source)