If it wasn’t for Veganomicon, I would be starving. Or living off of frozen veggie burger patties. I’m not sure which is worse. Every recipe I have tried so far has turned out amazing. Not only are the recipes easy to follow they’re full of flavor and surprisingly yummy.
Yesterday I decided to try the roasted portobello recipe. I have never had a portobello in my life. To tell you the truth while I was cleaning the portobello I was thinking of a back up meal just in case I didn’t like it. Well, let me tell you… I didn’t need a back up meal. The roasted portobello was delicious. Even Bil loved it and he hates mushrooms. Here is a picture. You can’t really see the portobello because it’s sort of small and the tomato slice is so huge. Can you tell I like tomatoes? All I did was add the portobello, a slice of tomato, some spinach and sliced red onion to a whole wheat roll.
I wasn’t sure what to make tonight. Juan actually suggested the black bean burgers, but I told him I wasn’t sure what to put on it. So I took another look at the recipe and saw that there was a cilantro sour cream recipe that was said to go perfectly with the black bean burgers. Juan took me to the market so that I could get a few items and I came home and got started on the cilantro sour cream. It was delicious. I think I put just a little too much cilantro though. But it was still really good. Much better than that Tofutti stuff. Anyway, the black bean burgers also turned out great. I did have a small accident while grating the onion though. The onion slipped and I grated my thumb a little. It cut a kind of deep, but I didn’t bleed to death or anything. It hurt like hell though. I’m wearing one of Ethan’s Spongebob bandaids. At least I got to enjoy a nice meal afterward. Here’s a picture of the black bean burger with cilantro sour cream.
My mixer was delivered a few days ago. And my cookbook the following day. I’m going to go play with my mixer now. Ethan is spending the night at my mother-in-law’s house. So I have a little time to try and figure it out. I might make some whole wheat bread or something.
And speaking of Ethan… he says the cutest things now. Last week he came running up to me and said “Mommy you a princess!” My heart melted. Then today he comes over to me and says “You my best friend.” and hugged me. He’s just too damn cute.
My birthday is next month. Juan asked me what I wanted and I told him I don’t want or need anything. Then I thought of something that I don’t have and could really use. A mixer. He claimed he wasn’t going to buy me a household appliance for birthday. But I told him I could really use one so he ended up ordering one for me. He also ordered me My Sweet Vegan and also has plans to take me out on my birthday. I can’t wait. I also can’t wait until my mixer and book arrive. Here’s a picture of the mixer…
For dinner tonight I made snobby joes. Another awesome recipe from Veganomicon. It was a pretty quick and easy recipe to follow. I only made one change. I didn’t have any maple syrup on hand so I used agave nectar instead. The snobby joes are nothing like the sloppy joes I was used to. They’re better. Bil said it was very good, but claimed it was missing something. When I asked what he said “Cheese.” I’m sorry I asked. Lol. So because his didn’t have cheese he only gave it a nine on a scale from one to ten. I give it a ten. It was delicious.
I’m ashamed to admit that shortly after I decided to become a vegetarian I tried to make my own version of sloppy joes. I crumbled some veggie burgers into a pan and added a can of Manwich. Something I’ll never in my life try again. I thought I’d never enjoy a sloppy joe again. And I won’t. Because now I have something better. Snobby joes rock!
An old friend of mine back in Rhode Island used to buy these cookies at the supermarket bakery. They’re called egg biscuits. I call it a cookie because it’s sort of sweet like a cookie. When I moved out here I couldn’t fine them anywhere. Maybe it’s just a Rhode Island thing? I’m not sure, but I learned to make them myself and they turned out pretty good. It didn’t taste exactly like the egg biscuits, but I came pretty damn close. I used to make them whenever Juan’s family had a party or get together. When I became a vegetarian I stopped making them because I wasn’t sure if I could veganize it or not. Yesterday I decided to try it out. I used lite silken tofu in place of the eggs and soy milk in place of milk. It tasted exactly like the ones I made with egg and milk. Bil says they actually taste better. I brought them to Juan’s cousin’s party yesterday and everyone loved them. They couldn’t believe I made it without eggs and milk. To tell you the truth neither could I. I was expecting something to go wrong. Well, here’s the recipe and a few pictures. I really don’t know what to call them now. I mean I can’t exactly call it an egg biscuit anymore. I’ll have to think of a name.
Cookies
- 4 cups flour
- 3/4 cup silken tofu
- 1 cup sugar
- 3/4 cup oil
- 1/2 cup soy milk
- 2 tablespoons lemon extract
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
Icing
- confectioners sugar
- soy milk
- a few drops of vanilla
- colored sprinkles
Directions
1) Blend the silken tofu in a blender or food processor until smooth. Add the lemon extract and blend a bit more. Then add the sugar and oil and blend until smooth.
2) Gather the flour, baking powder, baking soda and salt in a large mixing bowl. Add the tofu mixture to the dry ingredients and mix together adding the soy milk slowly so that mixing becomes easier. At this point you can start to knead the dough until it’s no longer sticky. Add a little more flour if you need to. Just don’t over do it.
3) Lightly roll the dough onto a lightly floured surface and shape into little balls. Place on an ungreased non-stick cookie sheet. Bake at 375° for about 12 minutes. The bottoms should be lightly browned when done. Be careful not to over cook. They burn quickly. I suggest taking them out after 10-12 minutes and checking the bottoms of the cookies.
4) For the icing: Mix the sugar, vanilla and a little soy milk in a small mixing bowl. Don’t add too much milk. You want a nice thick icing so that it sticks to the cookies better.
5) After the cookies have cooled, dip the tops into the icing and place on some parchment paper and quickly sprinkle with colored sprinkles. If the icing hardens you won’t be able to add the sprinkles.
If you try out the recipe let me know what you think.
About
Archives
Links
Vision
Deviant Art
Flickr
Log in | Register
Total Logged In: 0
Total Guests: 1
Total Anon: 0
Registered Members:
Total Comments: 23
EE | RSS | Atom | CSS | XHTML