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We wanted to make a good all-American meal for 4th of july, and what’s more American than hot dogs and potato salad? Instead of buying veggie dogs at the store as we’ve done before, we gave these homemade ones a try. No one knows what a hot dog is made of anyway, but if you make your own, especially a vegan one, you don’t have to worry about that.

There were a bunch of steps, but worth the effort. They were filled with so many spices that gave them an authentic hot dog flavor. The vital wheat gluten made it the right texture, too. We rolled them up in parchment paper and aluminum foil (using up quite a bunch of both of those), then had to steam them. That was the trickiest part, since we don’t have a steamer basket. We MacGyvered it by throwing a few balls of tin foil into the bottom of a big soup pot, adding water to just below the tops of the tin foil balls, and placing a metal bowl full of the wrapped hot dogs on top. There was enough room to put the lid on and steam just like regular. After steaming, we grilled the ones we were going to eat in a pan and saved the rest in the fridge to grill later. Then put it on a bun with all of our favorite toppings. Tastes just like 4th of July. The liquid smoke made it taste like it was grilled outside at a bbq with a good smokey flavor.

The potato salad was not as successful. We tried a different recipe from the usual creamy vegenaise-covered potato salad. It is from this cookbook I have that is focused on party food. All the recipes we’ve tried from that book so far are a little bit weird, and this was no exception, but everything looks so interesting that we keep trying them. Since it meant for a party, we cut the recipe in half, but then it seemed like not enough. This recipe is unique - it used the spices and juice from a leftover pickle jar to give the potatoes flavor. Once the dressing was all mixed together, it was surprisingly un-pickle-y for a pickle flavored salad, so we added a bunch more juice and spices. Another weird part was that you had to cook green onions in a pot on the stove. I’ve only ever had green onions raw, I didn’t know anyone ever cooked green onions. This was an especially unusual cooking process. It was also supposed to have celery leaves and sesame seeds mixed in, but we couldn’t find celery leaves anywhere and seeds seems a weird addition. In the end, although the recipe said to serve it warm, we thought it tasted better as it cooled off. It tasted mostly like pickles and mustard, which I guess is what the recipe suggests, but we expected more. It was fine, but too much work for something we didn’t enjoy a ton.

At least the hot dogs were great, and we’ll definitely make those again.


Hot Dogs

from Baked In
make 8 dogs

-5 tbsp almond meal
-9 oz. firm tofu
-2 tbsp soy sauce
-3 tbsp veggie oil
-1/2 medium onion, diced
-2 cloves garlic, minced
-1 tbsp smoked paprika OR several generous dashed liquid smoke
-1 + 1/2 tsp granulated sugar
-1 tsp salt
-3/4 tsp ground black pepper
-1 tsp ground coriander
-1 tsp ground mustard
-1/2 tsp nutmeg
-1/2 tsp ground cardamom
-1 tsp cumin
-1 + 1/8 cup vital wheat gluten
-1 tsp cornstarch

1. Crumble tofu into the bowl of a food processor
2. In a liquid measuring cup, measure the 2 tbsp soy sauce and add enough water to get to the 100 mL line. Add to food processor.
3. Add almond meal, oil, onion, garlic, paprika/liquid smoke, sugar, salt, pepper, coriander, mustard, nutmeg, cardamom, and cumin to food processor and pulse until smooth, about 2 minutes. Pour into a large mixing bowl.
4. Add vital wheat gluten and cornstarch to the mixture and stir to combine. Knead gently - the mixture will be soft but you’l see strands of gluten forming.
5. Divide the dough into 8 equal pieces. Roll each into a hot dog shape. Wrap each dog in parchment paper and then aluminum foil. Twist ends of foil shut.
6. In a large pot with a steamer insert or basket, bring enough water to just under the steamer to a boil. Arrange hot dogs in the steamer - close together is fine and its okay if they’re touching.
7. Cover and steam for 45 minutes. Turn off heat and cool in the pot, uncovered.
8. To cook, unwrap hot dogs and simmer in water for five minutes, or fry in a frying pan, or throw them on the grill.
9. Serve on buns with your favorite hot dog toppings.


Pickle Jar Potato Salad

adapted from Lust for Leaf
serves 8 - 10

-2 - 3 green onions
-6 tbsp jar pickle juice
-4 tbsp grain mustard
-1 tbsp ground coriander
-4 tbsp olive oil
-2 lbs potatoes

1. Chop green onions and add to a small saucepan. Cover with cool water and place on medium heat. Once you hit a boil, lower to a simmer and cook another 5 - 8 mins.
2. Strain green onions and combine in a blender with pickle brine (including seeds and herbs from jar), mustard, and coriander. Pulse and slowly drizzle 3 tbsp of oil. Taste dressing and either salt or add more brine as you like. Set aside.
3. Slice potatoes into bite sized pieces and add to a pot of cool, salted water on high heat. As soon as you hit a legitimate boil, remove potatoes from the water.
4. Finish them in a large saute pan. Add remaining oil and saute for several mins. Potatoes are done once slightly browned and easy to bite.
5. Combine potatoes with dressing in a bowl. Add black pepper to taste. Serve warm.

We had walked by this chocolate shop in our neighborhood a few times before noticing that it wasn’t just a regular chocolate shop, it was a vegan chocolate shop, Missionary Chocolates. We had to try it. All they sell is truffles - a few standard flavors along with seasonal specials, like the ones in the photo above. On top is bananas foster, followed by passionfruit lime. All the ones we’ve had have been really delicious and the seasonal ones are always interesting flavor combinations. They’re sort of expensive, but so decadent and rich and full-flavored that it’s worth it - a nice treat once in a while. They’re also sold in some groceries, shops, and farmer’s markets. Check out their website for a full list. 

We had walked by this chocolate shop in our neighborhood a few times before noticing that it wasn’t just a regular chocolate shop, it was a vegan chocolate shop, Missionary Chocolates. We had to try it. All they sell is truffles - a few standard flavors along with seasonal specials, like the ones in the photo above. On top is bananas foster, followed by passionfruit lime. All the ones we’ve had have been really delicious and the seasonal ones are always interesting flavor combinations. They’re sort of expensive, but so decadent and rich and full-flavored that it’s worth it - a nice treat once in a while. They’re also sold in some groceries, shops, and farmer’s markets. Check out their website for a full list. 

When we lived in Chicago, there was no where to get a vegan deep dish. Seems crazy, for the home of deep dish. We had to come all the way to Portland to find vegan deep dish pizza. There is a stand at the farmer’s market, Via Chicago, that has deep dish pizza by the slice, including one vegan option. We tried it a few times there, and it always had a great traditional cornmeal crust, great sauce, and daiya cheese. Unfortunately, every time we got it there the vegan flavor of the day was zucchini - fine, but not ideal.To celebrate Vegan Pizza Day, we made our way to Via Chicago’s storefront, where we could pick any toppings we wanted. We chose roasted garlic and mushrooms. It took a little while to cook, as you’d expect at a pizza place, but it was definitely worth the wait. And they accidentally made it a size larger than we ordered so we got an extra lot of deliciousness. The guy who started this restaurant is from Chicago, so its pretty close to the real thing. Except I missed the part where they serve you the first slice. Its a real skill getting all that gooey cheese to separate. They have real cheese and meat and everything else too, so all of your omnivore friends can go along. Who would have thought Portland would have more deep dish options than Chicago? The whole place was decorated with a Chicago theme, too. Made me feel at home.

When we lived in Chicago, there was no where to get a vegan deep dish. Seems crazy, for the home of deep dish. We had to come all the way to Portland to find vegan deep dish pizza. 

There is a stand at the farmer’s market, Via Chicago, that has deep dish pizza by the slice, including one vegan option. We tried it a few times there, and it always had a great traditional cornmeal crust, great sauce, and daiya cheese. Unfortunately, every time we got it there the vegan flavor of the day was zucchini - fine, but not ideal.

To celebrate Vegan Pizza Day, we made our way to Via Chicago’s storefront, where we could pick any toppings we wanted. We chose roasted garlic and mushrooms. It took a little while to cook, as you’d expect at a pizza place, but it was definitely worth the wait. And they accidentally made it a size larger than we ordered so we got an extra lot of deliciousness.

The guy who started this restaurant is from Chicago, so its pretty close to the real thing. Except I missed the part where they serve you the first slice. Its a real skill getting all that gooey cheese to separate. They have real cheese and meat and everything else too, so all of your omnivore friends can go along. Who would have thought Portland would have more deep dish options than Chicago? The whole place was decorated with a Chicago theme, too. Made me feel at home.

Avocado Soup always seemed like a good idea, so we wanted to make our own. One good thing about this is that its just about the easiest thing to make ever. Too bad that is the only good thing. It was really thick and creamy, more like a dip than a soup. But it didn’t have a lot of flavor, so even as a dip seemed like a boring guacamole. Just because its easy doesn’t mean its worth it to make. 
Creamy Chilled Avocado-Lime Soupfrom Big Veganserves 3-2 + 1/2 medium avocados-1 cup non-dairy milk-1/4 cup lime juice-1 tbsp white miso-1 tsp agave-1/4 tsp salt-1/4 cup sliced green onions-1/4 tsp chili powder-tortilla chips for serving1. In a blender, combine the flesh of 2 avocados, reserving the remaining for garnish. Add milk, lime juice, miso, agave, and salt. Process until smooth, then transfer soup to a bowl and refrigerate, covered to prevent browning.2. To serve, portion 1/2 cup soup into each bowl. Garnish with green onions and dice remaining avocado to sprinkle in the center of each serving. Sprinkle each bowl with chili powder. Set on a small plate and surround with tortilla chips.

Avocado Soup always seemed like a good idea, so we wanted to make our own. One good thing about this is that its just about the easiest thing to make ever. Too bad that is the only good thing. It was really thick and creamy, more like a dip than a soup. But it didn’t have a lot of flavor, so even as a dip seemed like a boring guacamole. Just because its easy doesn’t mean its worth it to make. 


Creamy Chilled Avocado-Lime Soup

from Big Vegan
serves 3

-2 + 1/2 medium avocados
-1 cup non-dairy milk
-1/4 cup lime juice
-1 tbsp white miso
-1 tsp agave
-1/4 tsp salt
-1/4 cup sliced green onions
-1/4 tsp chili powder
-tortilla chips for serving

1. In a blender, combine the flesh of 2 avocados, reserving the remaining for garnish. Add milk, lime juice, miso, agave, and salt. Process until smooth, then transfer soup to a bowl and refrigerate, covered to prevent browning.
2. To serve, portion 1/2 cup soup into each bowl. Garnish with green onions and dice remaining avocado to sprinkle in the center of each serving. Sprinkle each bowl with chili powder. Set on a small plate and surround with tortilla chips.

A third attempt at quick breakfast ideas, this attempt being pretty successful. We somehow don’t have any glasses with a small circumference, and no round cookie cutters, so these came out really large. Huge. The recipe says it makes 15 mini scones, but we only got 4 giant ones. They were super delicious though, so no complaints about the size.It was really easy to make and mostly things we already had around the house, besides chocolate chips. The dough was soft and only a little bit sweet, perfectly accompanied by the sweet chocolate chips. This reminded me of giant scones you can get at bakeries, when you think “this is so big and soft, I probably couldn’t make them like this at home.” But, you know, you can, and its just as delicious and makes for a happy morning.
Chocolate Chip Sconesfrom Fettle Veganmake 4 large or 15 mini-2 cups whole wheat flour-1 tbsp baking powder-1/8 tsp salt-3 tbsp sugar-1/2 cup cold vegan butter or shortening-2/3 - 3/4 cup cold non-dairy milk-1/2 cup chocolate chips or chopped bar chocolate1. Preheat oven to 425F.2. In a large mixing bowl, whisk together flour, baking powder, salt, and sugar.3. Using a pastry cutter, two knives, or a fork, cut butter into the flour mixture until uniform crumbs forms.4. Pour in cold milk a little at a time, mixing until a soft, slightly sticky dough forms.5. Fold in chocolate chips with a wooden spoon until evenly distributed.6. Roll dough onto a clean, floured surface. Using a rolling pin, roll out to about 1 inch thickness. Cut out scone shapes using a cookie cutter or top of a round glass cup. [When cutting, put straight down and do not turn or wiggle cutter too much or dough will lose air and be much denser].7. Once shapes are cut, place them onto a greased cookie sheet and bake 15 - 18 mins, until they turn golden on the bottom and an inserted toothpick comes out clean. Let cool several minutes and enjoy.

A third attempt at quick breakfast ideas, this attempt being pretty successful. We somehow don’t have any glasses with a small circumference, and no round cookie cutters, so these came out really large. Huge. The recipe says it makes 15 mini scones, but we only got 4 giant ones. They were super delicious though, so no complaints about the size.

It was really easy to make and mostly things we already had around the house, besides chocolate chips. The dough was soft and only a little bit sweet, perfectly accompanied by the sweet chocolate chips.

This reminded me of giant scones you can get at bakeries, when you think “this is so big and soft, I probably couldn’t make them like this at home.” But, you know, you can, and its just as delicious and makes for a happy morning.


Chocolate Chip Scones

from Fettle Vegan
make 4 large or 15 mini

-2 cups whole wheat flour
-1 tbsp baking powder
-1/8 tsp salt
-3 tbsp sugar
-1/2 cup cold vegan butter or shortening
-2/3 - 3/4 cup cold non-dairy milk
-1/2 cup chocolate chips or chopped bar chocolate

1. Preheat oven to 425F.
2. In a large mixing bowl, whisk together flour, baking powder, salt, and sugar.
3. Using a pastry cutter, two knives, or a fork, cut butter into the flour mixture until uniform crumbs forms.
4. Pour in cold milk a little at a time, mixing until a soft, slightly sticky dough forms.
5. Fold in chocolate chips with a wooden spoon until evenly distributed.
6. Roll dough onto a clean, floured surface. Using a rolling pin, roll out to about 1 inch thickness. Cut out scone shapes using a cookie cutter or top of a round glass cup. [When cutting, put straight down and do not turn or wiggle cutter too much or dough will lose air and be much denser].
7. Once shapes are cut, place them onto a greased cookie sheet and bake 15 - 18 mins, until they turn golden on the bottom and an inserted toothpick comes out clean. Let cool several minutes and enjoy.

This is one of the fanciest meals we’ve ever made. It had a bunch of different components that each tasted great on their own, but came together the be even better. The description in the cookbook talks about how this is the thing to make if you want to really impress people but not do a lot of work. We second that sentiment. It seemed a refined and complex delicious meal that was pretty easy to make.We haven’t ever cooked seitan in a skillet like this, and it made for a completely different texture. The strips got crispy on the outside but stayed soft on the inside. The flavors of the sauce brought everything together really well and helped to keep it light and balanced. Potatoes and seitan are both pretty heavy foods, but the citrus and white wine in the sauce brightened them up. The capers and olives were just delicious.The green beans were the only component that didn’t totally fit. They were so big and long and the only thing that required a knife. It was hard to get them in a good bite and the flavor didn’t quite fit in with the others. Asparagus would probably be good in their place.Note: the recipe says to serve everything over mashed potatoes, but doesn’t include making them in the recipe. So don’t forget your potatoes!
Seitan Piccata with Olives and Green Beansfrom Veganomiconserves 4-1 lb seitan-1/3 cup flour-olive oil-1 scant cup thinly sliced shallots [3 - 5, depending on size]-4 cloves garlic, chopped-1/3 cup dry white wine-2 cups veggie broth-1/4 tsp salt-sever pinches black pepper-small pinch dried thyme-1/4 cup capers with a little brine-1/2 cup pitted kalamata olives, cut in half-juice of 1 lemon [2 - 3 tbsp]-3 tbsp finely chopped parsley-1/2 lb green beans, ends trimmed-mashed potatoes to serve1. Preheat a large skillet over medium-high heat. 2. Cut the seitan into long, thin pieces, slicing off any rounded ends so that they will lay flat. Ideally, the slices should be a little over 1/4 inch thick, 3 inches long, and 2 inches across.3. Coat the bottom of the skillet with oil and let it get hot. Dredge half the seitan slices in flour to coat. Add to the pan and cook until lightly browned, about 2 mins on each side. Proceed to coat the other slices and repeat. Place the cooked seitan slices on a tray or plate covered with aluminum foil, to keep warm. Do not rinse out the skillet or turn off the heat, as you’re going to make the sauce in it.4. Bring a pot of water to a boil for the green beans, but don’t boil them just yet. You just want to have the water at the ready.5. If there is enough oil left in the seitan pan to saute the shallots and garlic, then do so. If not, add a little oil and saute them for about 5 mins, stirring often so as not to burn.6. Add the white wine to the sauce and raise the heat to bring to a boil. Add the broth, salt, pepper, and thyme. Again, bring to a rolling boil and let the sauce reduce by half - this should take about 7 to 10 minutes.7. Add the capers and olives to heat through, about 3 minutes. At this point, add the beans to the boiling water and let cook 2 minutes, then strain.8. Add the parsley and lemon juice to the sauce and turn off the heat.9. To serve, make a pile of mashed potatoes. Place beans and seitan over potatoes. Use a ladle to douse everything in plenty of sauce. Serve immediately.

This is one of the fanciest meals we’ve ever made. It had a bunch of different components that each tasted great on their own, but came together the be even better. The description in the cookbook talks about how this is the thing to make if you want to really impress people but not do a lot of work. We second that sentiment. It seemed a refined and complex delicious meal that was pretty easy to make.

We haven’t ever cooked seitan in a skillet like this, and it made for a completely different texture. The strips got crispy on the outside but stayed soft on the inside. 

The flavors of the sauce brought everything together really well and helped to keep it light and balanced. Potatoes and seitan are both pretty heavy foods, but the citrus and white wine in the sauce brightened them up. The capers and olives were just delicious.

The green beans were the only component that didn’t totally fit. They were so big and long and the only thing that required a knife. It was hard to get them in a good bite and the flavor didn’t quite fit in with the others. Asparagus would probably be good in their place.

Note: the recipe says to serve everything over mashed potatoes, but doesn’t include making them in the recipe. So don’t forget your potatoes!


Seitan Piccata with Olives and Green Beans

from Veganomicon
serves 4

-1 lb seitan
-1/3 cup flour
-olive oil
-1 scant cup thinly sliced shallots [3 - 5, depending on size]
-4 cloves garlic, chopped
-1/3 cup dry white wine
-2 cups veggie broth
-1/4 tsp salt
-sever pinches black pepper
-small pinch dried thyme
-1/4 cup capers with a little brine
-1/2 cup pitted kalamata olives, cut in half
-juice of 1 lemon [2 - 3 tbsp]
-3 tbsp finely chopped parsley
-1/2 lb green beans, ends trimmed
-mashed potatoes to serve

1. Preheat a large skillet over medium-high heat. 
2. Cut the seitan into long, thin pieces, slicing off any rounded ends so that they will lay flat. Ideally, the slices should be a little over 1/4 inch thick, 3 inches long, and 2 inches across.
3. Coat the bottom of the skillet with oil and let it get hot. Dredge half the seitan slices in flour to coat. Add to the pan and cook until lightly browned, about 2 mins on each side. Proceed to coat the other slices and repeat. Place the cooked seitan slices on a tray or plate covered with aluminum foil, to keep warm. Do not rinse out the skillet or turn off the heat, as you’re going to make the sauce in it.
4. Bring a pot of water to a boil for the green beans, but don’t boil them just yet. You just want to have the water at the ready.
5. If there is enough oil left in the seitan pan to saute the shallots and garlic, then do so. If not, add a little oil and saute them for about 5 mins, stirring often so as not to burn.
6. Add the white wine to the sauce and raise the heat to bring to a boil. Add the broth, salt, pepper, and thyme. Again, bring to a rolling boil and let the sauce reduce by half - this should take about 7 to 10 minutes.
7. Add the capers and olives to heat through, about 3 minutes. At this point, add the beans to the boiling water and let cook 2 minutes, then strain.
8. Add the parsley and lemon juice to the sauce and turn off the heat.
9. To serve, make a pile of mashed potatoes. Place beans and seitan over potatoes. Use a ladle to douse everything in plenty of sauce. Serve immediately.

A few weeks ago, we made our own gyros from scratch. We had some left over seitan, and put it to use in this sandwich. You first cooked the seitan in a marinade, to give it a good zesty flavor. We could really taste the lemon, white wine, and garlic - all the flavors of Greece were present. Then we made a [soy] yogurt sauce to go with. It was very dill-y, and not what I wanted. It was also in very stark contrast to the hot seitan, being a cold sauce. That made it weird. It didn’t taste much like a tzatziki sauce either. Not the best part.We topped it off with some chopped up red onions, cucumbers, and tomatoes. Those were fine, but I would have preferred a Jerusalem salad. And hummus. Maybe I just want a falafel instead.The seitan was obviously not the same consistency and texture as regular gyros, which made this stand apart from being just a non-meat copy. It was its own thing, with flavors of gryos. Overall, not a good or bad meal, just neutral. At least Books the Cat thought it was interesting, he wouldn’t get his head out of the photos.
Gyro Roasted Seitanfrom Vegan Eats Worldserves 4-1/4 cup lemon juice-1/3 cup veggie broth or white wine-3 tbsp olive oil-6 cloves garlic, peeled and minced-1 + 1/2 tsp dried oregano-1/2 tsp ground cumin-1/4 tsp salt-2 seitan cutlets1. Preheat oven to 400F. In a 9x13x2-inch ceramic or glass baking dish, whisk together all the ingredients except seitan.2. Slice seitan into strips 1/4 inch wide. Add to marinade and flip several times to coat completely. Set aside to marinate while oven is preheating.3. Roast the seitan for 25 mins, turning the strips frequently with tongs. Remove from oven and serve immediately.Seitan Gyro Roll Upsfrom Vegan Eats Worldmakes 4-6 sandwiches -1 recipe Gyro Roasted Seitan, kept warm-6 greek-style thick pita breads-olive oil for brushingYogurt Sauce:-1+1/2 cups plain unsweetened soy yogurt-1/4 cup chopped fresh dill or 1 tbsp dried dill-3 cloves garlic, peeled and finely minced-2 tsp olive oil-1/2 tsp saltGarnishes:-diced red tomato-slices of peeled cucumber-slices of red onion1. In a food processor, pulse together all the Yogurt Sauce ingredients until smooth and set aside.2. Brush both sides of pita lightly with olive oil. Preheat a skillet over high heat, then grill each pita for about 1 minute on each side, until the bread is soft and the surface is gently toasted. [We put ours in the oven for a few minutes instead, while the seitan was cooking. and with no oil.]3. To assemble sandwich, brush one side of a pita with Yogurt Sauce. Fill with seitan as desired. Top with tomato, cucumber, and red onion, and roll up.

A few weeks ago, we made our own gyros from scratch. We had some left over seitan, and put it to use in this sandwich. You first cooked the seitan in a marinade, to give it a good zesty flavor. We could really taste the lemon, white wine, and garlic - all the flavors of Greece were present.

Then we made a [soy] yogurt sauce to go with. It was very dill-y, and not what I wanted. It was also in very stark contrast to the hot seitan, being a cold sauce. That made it weird. It didn’t taste much like a tzatziki sauce either. Not the best part.

We topped it off with some chopped up red onions, cucumbers, and tomatoes. Those were fine, but I would have preferred a Jerusalem salad. And hummus. Maybe I just want a falafel instead.

The seitan was obviously not the same consistency and texture as regular gyros, which made this stand apart from being just a non-meat copy. It was its own thing, with flavors of gryos. Overall, not a good or bad meal, just neutral. At least Books the Cat thought it was interesting, he wouldn’t get his head out of the photos.


Gyro Roasted Seitan

from Vegan Eats World
serves 4

-1/4 cup lemon juice
-1/3 cup veggie broth or white wine
-3 tbsp olive oil
-6 cloves garlic, peeled and minced
-1 + 1/2 tsp dried oregano
-1/2 tsp ground cumin
-1/4 tsp salt
-2 seitan cutlets

1. Preheat oven to 400F. In a 9x13x2-inch ceramic or glass baking dish, whisk together all the ingredients except seitan.
2. Slice seitan into strips 1/4 inch wide. Add to marinade and flip several times to coat completely. Set aside to marinate while oven is preheating.
3. Roast the seitan for 25 mins, turning the strips frequently with tongs. Remove from oven and serve immediately.


Seitan Gyro Roll Ups

from Vegan Eats World
makes 4-6 sandwiches 

-1 recipe Gyro Roasted Seitan, kept warm
-6 greek-style thick pita breads
-olive oil for brushing

Yogurt Sauce:
-1+1/2 cups plain unsweetened soy yogurt
-1/4 cup chopped fresh dill or 1 tbsp dried dill
-3 cloves garlic, peeled and finely minced
-2 tsp olive oil
-1/2 tsp salt

Garnishes:
-diced red tomato
-slices of peeled cucumber
-slices of red onion

1. In a food processor, pulse together all the Yogurt Sauce ingredients until smooth and set aside.
2. Brush both sides of pita lightly with olive oil. Preheat a skillet over high heat, then grill each pita for about 1 minute on each side, until the bread is soft and the surface is gently toasted. [We put ours in the oven for a few minutes instead, while the seitan was cooking. and with no oil.]
3. To assemble sandwich, brush one side of a pita with Yogurt Sauce. Fill with seitan as desired. Top with tomato, cucumber, and red onion, and roll up.

I recently found a bundt pan for a steal at 50 cents. How could I pass that up? Now I can make every cake a bundt cake. This recipe was meant to be a bundt cake [although I actually don’t know if you need a different recipe for a bundt pan?]. We wanted to sub out the blackberries for marionberries, to make it real Oregon-y, but we were a bit too early for their season. So blackberries and lemon, still a good combination. The cake was quick and easy to put together. It used three types of lemon - zest, juice, and extract, but still wasn’t very lemon-y. Maybe more zest next time. For the glaze, you had to smash the blackberries through a strainer. That was definitely the most annoying part, but once done you just drizzle it over the top and the cake is ready to eat. It tasted great, with a soft inside and sweet outside from the glaze. It stayed good for a long time in the fridge, too.
Lemon Blackberry Bundt Cakeadapted from Sarah Bakes gluten free treatsserves 4cake:-3 + 1/3 cups flour-2 tsp baking powder-1 tsp baking soda-1/2 tsp salt-1 + 1/2 cups soy milk-1/4 cup lemon juice-1 + 3/4 cups sugar-1/2 cup unsweetened applesauce-1/2 cup canola oil-2 tsp lemon zest-1 + 1/2 tsp vanilla extract-1 + 1/2 tsp lemon extractglaze:-1 + 1/2 cups fresh blackberries-2 cups powdered sugar-1 - 2 tbsp soy milk-1/2 tsp vanilla extract1. Preheat oven to 350F. Prepare bundt cake pan by spraying with cooking spray.2. In a large mixing bowl, sift together flour, baking powder, baking soda, and salt.3. In a separate bowl, mix together soy milk and lemon juice until curdled. Add sugar, applesauce, oil, lemon zest, vanilla, and lemon extract. Pour over flour mixture and stir to combine.4. Pour batter into prepared bundt cake pan. Bake 43 - 45 mins or until toothpick inserted into cake comes out clean. Allow to cool in pan for 10 mins before flipping out onto cooling rack to cool completely.5. To make glaze, start by smashing 1/2 cup of blackberries through a fine-mesh sieve to make blackberry puree. Add powdered sugar, 1 tbsp milk, and vanilla extract. Add additional milk if needed. Stir until smooth. Pour over cooled cake. Garnish with remaining blackberries.

I recently found a bundt pan for a steal at 50 cents. How could I pass that up? Now I can make every cake a bundt cake. This recipe was meant to be a bundt cake [although I actually don’t know if you need a different recipe for a bundt pan?]. We wanted to sub out the blackberries for marionberries, to make it real Oregon-y, but we were a bit too early for their season. So blackberries and lemon, still a good combination. The cake was quick and easy to put together. It used three types of lemon - zest, juice, and extract, but still wasn’t very lemon-y. Maybe more zest next time. For the glaze, you had to smash the blackberries through a strainer. That was definitely the most annoying part, but once done you just drizzle it over the top and the cake is ready to eat. It tasted great, with a soft inside and sweet outside from the glaze. It stayed good for a long time in the fridge, too.


Lemon Blackberry Bundt Cake

adapted from Sarah Bakes gluten free treats
serves 4

cake:
-3 + 1/3 cups flour
-2 tsp baking powder
-1 tsp baking soda
-1/2 tsp salt
-1 + 1/2 cups soy milk
-1/4 cup lemon juice
-1 + 3/4 cups sugar
-1/2 cup unsweetened applesauce
-1/2 cup canola oil
-2 tsp lemon zest
-1 + 1/2 tsp vanilla extract
-1 + 1/2 tsp lemon extract

glaze:
-1 + 1/2 cups fresh blackberries
-2 cups powdered sugar
-1 - 2 tbsp soy milk
-1/2 tsp vanilla extract

1. Preheat oven to 350F. Prepare bundt cake pan by spraying with cooking spray.
2. In a large mixing bowl, sift together flour, baking powder, baking soda, and salt.
3. In a separate bowl, mix together soy milk and lemon juice until curdled. Add sugar, applesauce, oil, lemon zest, vanilla, and lemon extract. Pour over flour mixture and stir to combine.
4. Pour batter into prepared bundt cake pan. Bake 43 - 45 mins or until toothpick inserted into cake comes out clean. Allow to cool in pan for 10 mins before flipping out onto cooling rack to cool completely.
5. To make glaze, start by smashing 1/2 cup of blackberries through a fine-mesh sieve to make blackberry puree. Add powdered sugar, 1 tbsp milk, and vanilla extract. Add additional milk if needed. Stir until smooth. Pour over cooled cake. Garnish with remaining blackberries.

Daniel’s favorite Indian meal is Baingan Barta, an eggplant dish. We had made my favorite dish, Palak Paneer, before, but wanted some variety. This one was not as easy to make, the eggplants had to be roasted and gutted before you could even start cooking. It was also under-seasoned, we added a lot more of all the spices. In the end, it was really good. It was made up of big pieces of vegetables, unlike the Palak Paneer which is pureed, giving them a good contrast. 
Roasted Eggplant Masala [Baingan Barta]from Vegan Eats Worldserves 4-2.5 lbs Asian or globe eggplant, whole and unpeeled-2 tbsp coconut oil or canola oil-1 tsp black mustard seeds [we used 1 tsp mustard powder]-4 cloves garlic, minced-1 large onion, peeled and chopped-2 - 3 green hot chile peppers, seeds removed if desired and minced-1 + 1/2 tsp ground coriander-1 tsp ground cumin-1/2 tsp ground turmeric-1 cup chopped tomatoes or 2 large plum tomatoes, cored and finely diced-3/4 tsp salt-1 tbsp lime juice-1/4 cup roughly chopped fresh cilantro1. Preheat oven to 425F and line a large baking sheet with parchment paper. Poke eggplants all over with a fork, place on baking sheet, and roast 20 - 30 mins until the skin is heavily wrinkled and the eggplant can be easily pierced with a knife. 2. Remove from oven and cut a slit down each eggplant to allow some steam to escape. When cool enough to handle, spread eggplant open and use a large metal spoon to scoop out all the flesh. Heat it on a cutting board and roughly chop. Discard the skins.3. Heat the oil in a wok or skillet over high heat until it ripples and sprinkle in the mustard seeds. Cover the pan as soon as the seeds pop. 4. When the popping almost stops, uncover the skillet, stir in garlic, and stir-fry for 15 seconds. Stir in onions and chiles and fry for 3 mins or until onions are softened, then stir in coriander, cumin, and turmeric [and mustard powder, if using instead of seeds], and stir fry for 30 seconds.5. Add eggplant, tomatoes, and salt. Reduce heat to medium-high and simmer for 6 - 8 minutes, stirring occasionally. The eggplant should look juicy and bubbling.6. Stir in lime juice, taste, and season with more salt or lime juice. 7. Turn off heat and cool for 5 mins, then transfer to a wide, deep serving bowl. Garnish with cilantro and serve with bread or rice.

Daniel’s favorite Indian meal is Baingan Barta, an eggplant dish. We had made my favorite dish, Palak Paneer, before, but wanted some variety. This one was not as easy to make, the eggplants had to be roasted and gutted before you could even start cooking. It was also under-seasoned, we added a lot more of all the spices. In the end, it was really good. It was made up of big pieces of vegetables, unlike the Palak Paneer which is pureed, giving them a good contrast. 


Roasted Eggplant Masala [Baingan Barta]

from Vegan Eats World
serves 4

-2.5 lbs Asian or globe eggplant, whole and unpeeled
-2 tbsp coconut oil or canola oil
-1 tsp black mustard seeds [we used 1 tsp mustard powder]
-4 cloves garlic, minced
-1 large onion, peeled and chopped
-2 - 3 green hot chile peppers, seeds removed if desired and minced
-1 + 1/2 tsp ground coriander
-1 tsp ground cumin
-1/2 tsp ground turmeric
-1 cup chopped tomatoes or 2 large plum tomatoes, cored and finely diced
-3/4 tsp salt
-1 tbsp lime juice
-1/4 cup roughly chopped fresh cilantro

1. Preheat oven to 425F and line a large baking sheet with parchment paper. Poke eggplants all over with a fork, place on baking sheet, and roast 20 - 30 mins until the skin is heavily wrinkled and the eggplant can be easily pierced with a knife.
2. Remove from oven and cut a slit down each eggplant to allow some steam to escape. When cool enough to handle, spread eggplant open and use a large metal spoon to scoop out all the flesh. Heat it on a cutting board and roughly chop. Discard the skins.
3. Heat the oil in a wok or skillet over high heat until it ripples and sprinkle in the mustard seeds. Cover the pan as soon as the seeds pop.
4. When the popping almost stops, uncover the skillet, stir in garlic, and stir-fry for 15 seconds. Stir in onions and chiles and fry for 3 mins or until onions are softened, then stir in coriander, cumin, and turmeric [and mustard powder, if using instead of seeds], and stir fry for 30 seconds.
5. Add eggplant, tomatoes, and salt. Reduce heat to medium-high and simmer for 6 - 8 minutes, stirring occasionally. The eggplant should look juicy and bubbling.
6. Stir in lime juice, taste, and season with more salt or lime juice.
7. Turn off heat and cool for 5 mins, then transfer to a wide, deep serving bowl. Garnish with cilantro and serve with bread or rice.

This is the second installment of quick breakfast ideas - fruit bread! I recently got a loaf pan and wanted to make everything in loaf form. It was sort of like eating a muffin, but in a different shape. The original recipe called for strawberries and mangoes, but I figured I could swap out any fruit and we had a bunch of peaches, thus became strawberry peach bread. It was a good sweet breakfast bread. I’ll try it out with other seasonal fruits in the future.
Strawberry Peach Loafadapted from One Green Planetmakes 1 loaf-6 oz strawberries, cut into 1/4 inch pieces-2 peaches, peeled and cut into 1/4 inch pieces-3/4 cup nondairy yogurt-2 tbs lemon juice-6 tbs maple syrup-6 tbs coconut oil-2 tsp lemon zest-1 cup whole wheat pastry flour-1 cup unbleached flour-2 tsp baking powder-1/4 tsp baking soda-1/4 tsp salt1. Preheat oven to 350 degrees.2. In a small bowl, stir together the strawberries, peach, yogurt, lemon juice, maple syrup, coconut oil, and lemon zest. Set aside.3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.4. And the fruit mixture into the flour mixture and stir just to combine. Pour the batter into an oiled loaf pan and bake for about 20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely before removing from pan.

This is the second installment of quick breakfast ideas - fruit bread! I recently got a loaf pan and wanted to make everything in loaf form. It was sort of like eating a muffin, but in a different shape. The original recipe called for strawberries and mangoes, but I figured I could swap out any fruit and we had a bunch of peaches, thus became strawberry peach bread. It was a good sweet breakfast bread. I’ll try it out with other seasonal fruits in the future.


Strawberry Peach Loaf

adapted from One Green Planet
makes 1 loaf

-6 oz strawberries, cut into 1/4 inch pieces
-2 peaches, peeled and cut into 1/4 inch pieces
-3/4 cup nondairy yogurt
-2 tbs lemon juice
-6 tbs maple syrup
-6 tbs coconut oil
-2 tsp lemon zest
-1 cup whole wheat pastry flour
-1 cup unbleached flour
-2 tsp baking powder
-1/4 tsp baking soda
-1/4 tsp salt

1. Preheat oven to 350 degrees.
2. In a small bowl, stir together the strawberries, peach, yogurt, lemon juice, maple syrup, coconut oil, and lemon zest. Set aside.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
4. And the fruit mixture into the flour mixture and stir just to combine. Pour the batter into an oiled loaf pan and bake for about 20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely before removing from pan.