Monday, August 23, 2010

Loads to Update

I joined a kickball team through WAKA. I've been baking every week for our games. Here's the round-up of what I've made since the season is almost over.

- Chocolate chip cookies from Vegan with a Vengenance
- Oatmeal raisin cookies - omitted the walnuts
- Mini donuts from VeganYumYum - used almond milk
- Oreos-style cookies from Smitten Kitchen - veganized by using Ener-g instead of egg and Earth Balance instead of butter
- Brownie bites dusted with powdered sugar
- Peanut butter cookies - veganized by using Ener-g instead of egg and soy milk instead of milk
- Gingersnaps - veganized by using Ener-g instead of egg
*I noted that the peanut butter cookies and gingersnap doughs did not look like they really needed the Ener-g.
- Red velvet cupcakes were for a dinner with kickball folks so it counts. I used 1/3 cup apple sauce and 1/3 cup oil, instead of the 2/3 cup oil in the recipe, definitely improves the texture!
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- Tried to make the chocolate oatmeal cookies from Garden of Vegan, but because I portioned my dough into smaller balls than the recipe called for, they burned. I should have reduced the oven temp, but didn't think of that. The dough in the center that wasn't burned was delicious, so I will try again one day. I ended up making a double batch of the Coffee Break Muffins from the same book, which had a cinnamon-sugar sprinkling on top of the dough before making. Made it taste like a little coffee cake.

I have also made sloppy joes lentils, Berbere stew, and the apple pie from American Vegan Kitchen, but didn't get any photos.

Chana Masala

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Tofu and Sweet Potatoes over Cajun Quinoa

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Black Bean Salad - cooked it on the stove and served with quinoa in a whole wheat wrap

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Chickpea and Potato Curry - did not serve with rice because potatoes have enough carbs for me

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Vegan English Muffins - had these for breakfast, but also used them for mini pizzas with Daiya mozzarrella and Yves pepperoni

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Breakfast for Dinner - from top left clockwise: seitan bacon, tofu scramble from Vegan with a Vegenance, waffles, and hash browns

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Chick'n Burgers - used one cup white beans and omitted the chickpea flour

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Mexican Grilled Tofu on skewers with pineapple and tricolor sweet peppers - used chipotle chili powder instead of regular chili powder for an extra kick - I have made the BBQ sauce listed with the recipe but it's waaay too much for one person to use up

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Seitan Madras with Naan Bread - used a lot more seitan than I think the madras recipe called for because I had a lot on hand and I veganized the naan bread using soy yogurt and Earth Balance

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Chickpea Curry with Thai Basil - got fresh Thai Basil from a friend, but I wish this recipe had twice as many chickpeas

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Thai Tamarind and Cashew Tofu - Since I didn't make the tamarind/chile paste from scratch, I used 3 Tbsp tamarind paste from the local Asian market + 2 Tbsp Asian chile garlic sauce. It had a strange flavor at first bite but by the end I was hooked.

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Creole black-eyed peas - these froze really well. I know the photo is crappy, I took it on my iPhone.

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Curried split pea soup with homemade wheat bread - Turns out I should have cooked the split peas to the point of falling apart. I only cooked them until they were tender. I didn't have black mustard seeds and I hate fennel. Either way, I thought it was bland in flavor so I added black pepper, cayenne, lemon juice, and a little shake of salt. I would not recommend this recipe as is. However, the bread was good. I made it in my bread machine using a modified recipe from Bread Machine Magic. I picked the Heavenly Whole Wheat bread recipe, but left out the instant potato flakes and optional vital wheat gluten and used Earth Balance instead of butter.

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