Here’s what we’re having. One of our favorite ways to cook an eggplant. Easy!
For the written recipe see our “Baked Eggplant Patties” video page to the right>>>>>
The VL is one of the guest soupers @ Soup and Bread!
WHEN Wednesday / February 10, 2010 / 5-8pm
WHERE The Hideout / 1354 W. Wabansia
FREE SOUP! Donations go to food pantry. Great people, cause, food and atmosphere. Here is our “commercial” for the event:
more info at soupnbread.wordpress.com
If you’re like me, you have a small stockpile of bananas in the freezer that ripened a little too much on your counter. These fruits are frozen in their perfect over-ripeness and waiting for a banana bread kind of day. I made a vegan loaf recently, inspired by a good friend’s family recipe.
Banana Bread
2 bananas
1 3/4 cup AP flour
2 1/4 tsp baking powder
1/2 tsp sea salt
1/3 cup soy butter
1/2 cup brown sugar
3 tsp egg replacer + 2 Tbs water
1/2 cup chopped walnuts (optional)
Preheat oven to 350 degrees.
Mix dry ingredients. In a separate bowl, whip egg replacer and water, then mash bananas into this mixture. Cream butter and sugar in a third bowl, combine with dry ingredients until dough is very thick. Add in the banana/egg replacer slowly, mixing until ingredients form a smooth paste. Then add walnuts, if desired.
Cook in a well greased loaf pan for 40 minutes. Serve warm with a little spread of soy butter, peanut butter or jam!
WOW! We have been having fun in the kitchen with you since August 2008! Very excited to continue our cooking adventures in season 3 of The VL. Thank you for your enthusiasm of this project. It makes us happy, hope it makes you smile too.
Have a look around at our new layout. Now it’s even easier to navigate the site. All the videos/webisodes are listed just to the right at all times for maximum enjoyment potential. Search the blog for a favorite recipe. Sign up for email updates in the bottom right.
Kicking off season 3: Our friends Patrick and Theo, LOCKS, join us for some vegan mac & ‘cheese’ in VL webisode #34!
This season is going to be out of this world…
k+j
Makes 7-8 muffins
¼ cups all purpose flour
¼ cup cocoa powder
½ tsp baking soda
½ tsp baking powder
½ tsp salt
½ cup brown sugar
1 cup soy milk
½ tsp vanilla
2 Tbs olive oil
½ cup vegan semi-sweet chocolate chips
½ cup chopped walnuts (optional)
a bit of white sugar for the finishing touch
Preheat your oven to 350F. Grease muffin baking pan for 8 muffins. Mix together the flour, cocoa, baking powder, baking soda, sugar and salt. Add soy milk and oil, mixing until just smooth. Add chocolate chips and walnuts last. Spoon into greased muffin pan. Sprinkle a bit of sugar on the top of each muffin. Bake for 15 minutes. Cool on a wire rack and enjoy!
Inspired by a trip to the lovely Fritz Pastry :)
This Tuesday night I broke into one of our Christmas gifts, a fancy Stonewall Kitchen pumpkin raisin muffin mix from Crate & Barrel. This was my first experience using a baking mix since making the switch to vegan baking. The dry ingredients in the mix didn’t raise any vegan alarms, but it called for 1/2 cup of oil, 2 eggs, and 1/2 cup of milk to be added. I switched the eggs to three teaspoons of egg replacer whipped up with four tablespoons of water and subbed 1/2 cup soy milk. I was worried that the leavening wouldn’t work and the muffins would be flat. But the substitutions worked great, the spices were nicely balanced, and the whole thing was ready to go in the oven in 5 minutes! I only had one bowl to clean, too!
Would definitely use one of Stonewall Kitchen’s mixes again for a quick fix. I noticed that C&B’s website has some on post-holiday sale…
Oh boy! Tyler was right, we really did need to make calzones. This will definitely become a part of our vegan entree arsenal. A great recipe for when you have leftover pasta sauce. So many possibilities…
Vegan Calzones
makes 6
Crust:
1 1/2 cup AP flour
1 cup wheat flour
1/2 cup cornmeal
2 teaspoons sea salt
2 teaspoons instant yeast
2 tablespoons olive oil
1 cup water
In a food processor combine dry ingredients. Add olive oil. Turn food processor on again and slowly pour in water. Process until dough forms a ball. Remove from processor and knead on a floured cutting board or other work surface for 2-3 minutes. Pour about a teaspoon of olive oil in a glass bowl and coat ball of dough. Cover bowl with plastic wrap or a damp towel and let rise in a warm spot for 1 hr. After an hour return dough to floured work surface, knead another 2-3 minutes. Cut dough into six equal pieces and form pieces into pancake size discs. Re-cover with wrap or towel and rest on work surface for another 20 minutes.
Filling:
1/2 cup bread crumbs
1/2 tsp sea salt
1/4 tsp. garlic powder
1/2 block of firm tofu (drained & crumbled)
1/2 15oz. can of kidney beans, drained
3 cups room temperature of cold rustic pasta sauce
1 tablespoon olive oil
Mix together bread crumbs, garlic powder and salt. In a frying pan, heat the olive oil on a medium heat and add tofu. Fry until browned. Stir in the breadcrumb mixture and cook another 1-2 minutes until breadcrumbs are toasted. Pour into medium sized bowl, add beans and approximately 1 1/2 cups of sauce. The mixture should be moist and not runny. Reserve the remaining sauce for topping.
Preheat oven to 350 degrees.
On your work surface, roll out your discs of dough to an even thickness, about 1/8″, mine were about 8″ in diameter. Place about a 1/2 cup of filling on one half of the dough and fold the other half on top. Use water and your fingers to seal up the seam by folding the bottom edge over the top edge. Finish with some crimping action from a fork. Place on an oiled cookie sheet or on a pizza stone. Bake for about 35 minutes. Enjoy with the reserved pasta sauce.
Live or work in the western suburbs of Chicago? Support local farming by joining the Sweet Home Organics Community Supported Agriculture (CSA) program! Our friends Kim and Rachel will be farming up a veggie storm out in St. Charles, IL and they’ve already got spinach and garlic in the ground. Spring is just around the corner…sign up now to reserve your share.
What You Get:
-3/4 bushel (or 1 full paper grocery bag) of their best seasonal vegetables and herbs
-Weekly CSA newsletter featuring recipes and news from the farm
-“Get To Know Your Veggies” online videos
-Invitations to on-farm events, such as cooking classes and farm tours
Weekly box delivery will begin in early June and continue for 18 weeks through October.
Box Pick-up Locations:
-Primrose Farm (St. Charles, IL) Thursdays – 10 am to 6 pm
-Primrose Farm (St. Charles, IL) Saturdays – 9 am to 4 pm
-Villa Park, IL location on Thursdays – 4pm to 8 pm
Cost:
$550 for a full share
Yes, that is Kim from the Golden Beet Carrot Cake VL webisode!
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SEASON 3 in progress
35. Baked Eggplant Patties
34. Vegan Mac & 'Cheese'SEASON 2
33. Hoppin' John
32. Clementine Cookies
31. Homemade Pumpkin Ravioli
30. Sofrito Rice & Black Bean Hash
29. BBQ Seitan Ribs & Green Beans w Roasted Shallots
28. Gumbo ZOMBIES!
27. Golden Beet Carrot Cake
26. Jerusalem Salad
25. Gazpacho
24. Cucumber Salad
23. Master of (English) Muffins
22. Spring Soup
21. Trible-B Pancakes
20. Potato DumplingsSEASON 1
19. Auntie Margie's Oatmeal Sandwich Cookies
18. Chocolate Strawberry Horsecake
17. Homemade TOFUrkey dinner
16. Pumpkin Pie
15. Stuffing
14. Cranberry Sauce
13. Veggie Broth
12. Veggie Curry Pot Pie
11. Jack O' Lantern Tip
10. Lemon Bars
9. Pizza LIVE
8. Pizza Crust
7. Vegan Donuts
6. Lentil Soup
5. Apple Pie
4. Sangria
3. Rustic Pasta Sauce
2. Fried Green Tomatoes
1. SeitanALL RECIPES ARE VEGAN
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