A Pictoral Process

Mean Vegan Taco

Two Tacos

Caution they are great fillers, two was more than enough.

Materials

two home made tortillas
your favorite guacamole
two kale leaves of choice
two large leaves of lettuce
Cabbage Carrot Relish
Vegan tofu keilbasa
Salsa of choice (optional)
 cayenne pepper (completely optional)

Tools

Sharp knife
large spoon
clean flat surface or cutting board
frying pan

Instructions (See the pictures)

1.  Place the tortilla flat

2.    Thinly spread guacamole on the surface of the tortilla

3.    Slice the kale down the stem and place on each side of the tortilla

4.    Follow the same procedure with lettuce placing it on top of kale

5.   Place relish onto the lettuce

6.  Lay your recently cooked vegan sausage kielbasa in the center and fold it.

 

7.  Garnish with your favorite salsa and enjoy

 

I even sprinkled some cayenne pepper to give it a little zing but that is completely your choice.

great for hotdogs and burgers

Cabbage Carrot Relish

This was made on the fly as I was creating a scrumptious dish.

Yeilds one cup of relish

Materials 

2 cups of chopped cabbage

1 medium carrot shredded

1 bacth of Cheese Sauce

1/4 tsp Dill

pinch of Garlic

pinch of basil

pinch of cumin (optional)

Tools

Food processor (a must, but if not a blender would work)

Small mixing bowl

mixing spoon

Instructions

1.  Put your shredded carrots and chopped cabbage into the processor. blend until everything is coarsely chopped
2.  Put into a small mixing bowl and add cheese sauce and spices.
3. Hand mix until evenly mixed, you can add more spices and desired flavors to the dish tasting as you go. 
4. Put into air tight storage container for later use

You can enjoy immediately or later according to preference. I used this in place of a pickle relish.

 

 

It is just a mess of things

Shredded Cheese Salad Topping

The Story:    I was out inventing again and decided to process my typical salad recipe. To my dismay the salad tasted awful almost metalic. Not wanting to waste and not knowing what to do, I dished into a container and put it the refrigerator. After a day or two, I thought why not just add my amazing cheese sauce, bake a potato, and throw in some sauteed mushrooms. I did and wow! I was amazed how delicious the dish turned out.  

Yeilds 1 1/2 cup 

Materials

1/2 portion of a Kimball's Typical Salad
Double batch of that amazing cheese sauce
1/2 cup sliced mushrooms

Tools

Food processor

Mixing bowls

Mix spoons

Instructions 

1. Put salad into food processor, blend until all is evenly blended
2. Combine ingredients and mix until well mixed
3. Sautee the Mushrooms the way you like and add into the mix
4. Serve on top of warm baked potato or romaine lettuce or a slice of bread and possibly chips 

FYI The story retold my first attempt, but recently I just tried again and proved successful. 

Could also add diced tomatoes, olives, onions or whatever your heart desires

A little of this and a little of that

Simplified Tortillas 

Materials

1/2 cup Flour of choice

1/4 cup + 2 tbsp. Water 

Tools 

measuring cups and spoons

small mixing dish

Cast Iron Frying Pan

Metal Turner Spatula

mixing spoon

Instruction

1. Dump your flour first.
2. Add your 1/4 cup water and mix. 
3. Add more water by the tablespoons until the flour water mixture becomes either thick or runny. 
4. Heat your cast iron pan at medium heat, add a little oil to grease the pan
5. Pour  and spread the batter into as thin as you possibly can. 
6. Let it cook until the whole tortilla changes color. Once it completely changes color, wait for about a minute or two because the tortilla would be ready to flip. Test with metal turner spatula by poking and prodding the edges
7. Flip and let cook for a minute or two or five until other side is lightly browned.
8. Place on cooling rack

FYI: If you have a runny batter, the tortillas will be soft and pliable, a thick batter with provide a stiffer tortilla 

Eat with what ever dipping sauces or stuffings 

Here are some ideas

With Roasted Red Pepper Hummus

With your favorite Salad Mix

Shredded Carrots, Cheese Sauce, and Hummus

Butterless Fingers (aka Bread Sticks)

Garlic Finger Sticks

Yields 12-13 Breadstick fingers

This was a great simple recipe  and it was enjoyable to create these garlic flavored bread sticks and dip them in a double batch of the dairy free cheese sauce or your favorite sauce. 

Materials 

1 cup of Sprouted Spelt Flour

1/2 cup Whole Grain Pastry Flour

1 1/2 tsp of Salt

1 tbsp. garlic powder

1/2 - 1 cup water

1 1/2 tsp. yeast

1 tbsp. of plant based sweetener

Tools

Large Mixing Bowl

Strong wooden spoon

Measuring Cups and spoons

cookie sheet oiled 

Instructions

1. Preheat oven to 350
2. Combine dry ingredients first
3. Add your 1/2 cup water and mix. add more water or flour until the dough could be kneaded
4. Knead you dough for about a minute or two
5. Let it sit up to an hour
6. Pluck off finger size portions of dough and roll the dough into finger length bread sticks and place on the lightly oiled pan. 
7. Sprinkle some more garlic powder onto along with some salt (optional)
8. Place in oven and let it cook for 20 or 30 minutes until the crust is firm and bounces on tapping the crust. 
9. Take out and let it cool, and place  the mini breadsticks on a cooling rack until they have completely cooled. 
10. Pull out your favorite dipping sauce and enjoy. 

A Vel Vettaless cheese recipe

Cheese And Salsa

This was an amazing zesty italian flavored cheese and salsa mix that I had ever had.

Yield 2 cups fo sauce

Materials

Double batch of Cheeseless Sauce
1/2-3/4 cup of your favorite Salsa
1/4 tsp cumin powder
dash of Tarragon leaves
dash of cayenne powder (optional)
Bag of your favorite chips

Tools

Mixing bowl
Measuring spoons and cups
Mixing Spoon
Serving Bowl

Instructions

1. Mix your cheese sauce first.
2. Dump your salsa into the cheese sauce and hand mix until blended
3. Pour into your serving bowl and enjoy with chips.

 Please refrigerate if you are not planning to use it right off or for an hour or two later. You could possibly let it sit over night to allow the flavors to merge. 

I liked it the second time than the first...

Polenta Base (from Forks Over Knives Cookbook)

Yields up to 5 cups

Materials

5 cups water

1 ½ cup polenta or coarse corn meal

¾ tsp. salt or to taste

Tools

Stainless steel pot

Measuring cups and spoons

Spatula

Glass pan or stainless steel

Instructions

1       Bring the water to a boil. Add your corn meal stir as you do until the mixture thickens or becomes creamy.

2       Add salt and your seasonings  

3       pour the polenta into a pan and let it sit in the refrigerator up to one hour

I dreaded eating polenta out in Uruguay (2006-08). But I held my breath and decided to try this recipe to see my taste buds really have changed. Amazingly they have and I have enjoyed this recipe.

Polenta Base with Shredded Carrots

So long Kraft foods...

Mac 'n Cheese

Yeilds One

Materials

2 cups Quinoa elbow noodles

4 cups water

1 batch of the Cheese Sauce

½ cup water or plant base milk (coconut or almond)

3 tsp. Arrowroot Powder

1 tsp. Black pepper

Tools

Stainless steel pot

Strainer

Measuring cups and spoons

Spatula

Serving spoon

Instructions

1       Bring the water to a boil. Add your noodles and stir until noodles are soft.

2       Empty the water and make your cheese sauce on top of your noodles also adding the arrowroot powder and black pepper. Also add your milk or water.

3       Bring the heat to medium and stir your noodles and sauce until the sauce thickens.  

Serve warm and enjoy

The Bread of Life

Flourless Sprouted Whole Wheat Bread

Veganbaking.net

 Creator: Mattie

Abridge by Kimball

Yields One loaf 

Matrials

3 ¼ cup (fresh) Wheat Berries

1 ½ teaspoons salt

2 ¼ teaspoon, or one ¼ ounce package active dry yeast

Tools

Food Processor, A good one

Spatula

Clean bowl

Air Tight container

Bread Pan, glass or stainless steel

Good Working hands

Lots of Patience

 Instructions

Step 1

    Add about half (or the whole amount) of the wheat berries to a food processor and sprinkle half the salt over. Process until the mixture comes together into a ball, which should take a minute or so. Stop the food processor and use a spatula to work around the perimeter of the food processor and push mixture back down the to the blades. Process again until the mixture gets too thick to mix any further and the blades just spin underneath, or about a minute. Transfer the wheat berry puree to a clean counter.

Processing the Sprouted Wheat

The Pureed Wheat

Step2

    Pack into a tight ball and place it into a air tight container for 1-2 days.

Step 3

    Transfer the dough onto a clean “kneading” surface, sprinkle dry yeast over it and knead for no less than 20 minutes. This should ‘squeeze out the gluten out of the kernels. Should be able to see long dough strands, and the dough will gradually become slightly sticky to the touch.

I love making dough ($?).

Step 4

     Form the dough into a lightly oiled loaf pan, cover it with a plastic bag, and let it sit for another 1 ½ to 3 hours.

 

Loafing in the Pan

Is it ready yet?

Step 5    Baking

    Preheat oven 45 minutes putting the bread in at 350. Bake for 60-65 minutes. Remove from pan and let complete cool.

Enjoy with cheese and whatever!!! 

        

Say Cheese!

Cheezy Cheese

Matreials

1/2 cup nutritional yeast flakes

2 Tbsp olive oil

1 tsp apple cider vinegar

1 tsp salt

1/8 tsp garlic powder

2 tsp onion powder

2-4 Tbsp water ( start with 2 and add more a little at a time if sauce is too thick)

Tools

Small Mixing bowl or 2 cup Ziploc container

Mixing Spoon

Measuring Spoons and Cups

Instructions

1                    Put all the dry ingredients in first and mix

2                    Add the apple cider vinegar and olive oil and mix

3                    Add the water by degrees until the desired texture is reached.

Serve and enjoy as a veggie dip or top bake potatoes with this sauce. The possibilities are endless.

Here is something that I used the cheese for recently:

Mushroom Bake Potato With Cheese 

A Pot of Gold

A Pot of Gold

Yields 1 ½ cup of goodness

Materials

¾ cup of wild rice (long or short brown rice)

2 ¼ cups of water

½ cup nutritional yeast

¼ cup of chopped onion (red or white)

1 tsp. olive oil

½ onion powder

¼ garlic powder

Salt and pepper to taste

Dash of cayenne power

Tools

Stainless steel pot

Measuring cups

Spatula or mixing spoon

Colander 

Instructions

1       Soak the rice overnight

2       Put in the rice with 2 cups water. Save the ¼ cup for later.

3       Bring the rice to boil then turn the heat to low and slow cook the rice.

4       Once the rice is soft and ready. Drain the water, if there is any, and turn off heat.

5       Dump the nutritional yeast, onions, dry ingredients, and oil into the pot. Mix until the rice and onions are coated with the nutritional yeast and seasonings.

6       Slowly add the ½ cup water to ‘cream’ up the nutritional yeast to your desired consistency. You made add more yeast and/or water if you think that it is to runny or not as thick.  You may also turn on the heat to warm to have it warm when you serve it.

Serve and enjoy

I think that this dish is great for a St. Patrick's Day meal. 

'Cheezy' Potatoes

Here is a recipe that I created while cooking.

What you need are:

 3-4 Small potatoes

1/3 cup of nutritional yeast

1/4 teaspoon of salt

1/4 teaspoon black ground pepper

1 cup of water

Cube the potatoes into one inch cubes. Boil in the pot until tender. Drain water and add the dry ingredients. 

Stir until the potatoes are covered. Add water gradually until the yeast becomes creamy and to the desired consistency. Serve and enjoy. 

Serves one person

You could add other seasonings and foods such as sauteed mushrooms and onions.