I could have come up with a better title, I suppose.I also suppose this may bother you,or not.Oh, well.The fact of the matter is simply I just do not think I need a better title for this post.So,fuck off.No, do not do that, I like my few readers, and I appreciate you, I do.Or, something.Whatever.
Anyways, recently had the pleasure of eating this greasy, yummy, oh so not healthy sub.It was beyond yummy, and I could have eaten two of them.I was in full pig mode.I told myself;I have to duplicate this.So, I did.Here is my work on this ever important subject.This is hardly original, and I am sure there is a million such recipes out there, on the world wide web.But, I could care less, or something.
So, I give you the vegan cheese steak.
Steak Seitan Ingredients.
- 1 cup of gluten.
- 4 Tbsp of Garlic powder.
- 3 Tbsp of yeast.
- 3 Tbsp of steak sauce.
- Half a Tbsp of Olive Oil.
- Fourth a cup of Braggs Liquid Aminos.
- Half a cup of Vegetable stock.
If you have your own seitan, or your own seitan recipe, then just use that, if you wish.Be that way, see if I care.Anyways, mix the dry ingredients in one bowl, and mix the wet ones in another.Then, I think you can guess what happens next? You can? You are so smart!
yes, mix them together.Mix and then knead till you have a stretchy dough.Elastic.Cut the dough up into some pieces and flatten out a bit.
Now, bring a skillet or pan to boil, with 4 cups of water, and 4 cups of broth, mixing in two tablespoons of garlic powder, and two tablespoons of steak sauce.Once this concoction is at a boil, place the gluten dough pieces inside, and bring the broth back down to a low simmer, instantly.Cook for about 45 minutes.
Okay, now for the rest of the sandwich.
- One medium sized green pepper.Chopped up into small pieces.
- Medium sized onion, chopped, diced, whatever.
- 2 Tbsp of Olive oil.
- 3/4th a cup of Daiya Cheese
- Seitan, thinly sliced pieces.
- 2 Tbsp of Steak sauce.
Okay, use the oil, and fry up the onion and pepper till soft.
Add the seitan strips, and the salt and pepper, and the steak sauce.
Now,toss in the Daiya cheese.Mix a few times, the cheese will melt nearly instantly.Serve in a sub roll.
one of these days maybe I will get a better camera, or make a better effort to take better photos, but whatever.I do not care enough, this is about food, or something.Fuck it.
Many times I have wanted a burger, well a veggie burger, and many times I have made, or tried to make, a black bean burger.Generally, they have not come out to my high expectations.Often, they are akin to hockey puck shaped pile of slightly tasty sawdust.I have noticed that often you either have black bean burgers that fall apart, or are just so dry that you may as well be eating sawdust.
Neither result is one I really want, do you?I did not think so.
I also got a bit inventive, and wanted some flavor, so I used some liquid smoke, and bbq sauce.The result was flavorful, and juicy enough.
So, let’s make some burgers.
- 2 cups of black beans, soaked,cooked, rinsed, and dried.
- 1 small green pepper, chopped into 2 or 3 inch pieces.
- Half a cup of diced onion.
- 2 Tbsp of minced garlic.
- 1 tbsp of liquid smoke.
- 1 tsp of cumin.
- 1 tsp of chili powder.
- About a fourth a cup to a bit more of BBQ sauce.
- Breadcrumbs, not more then a cup, maybe less, just have a bowl of it at your side.
Preheat your oven to 375 degrees, and lay out some tinfoil on a baking tray, and spray the tinfoil with cooking spray.
Grab your processor,and put all the ingredients minus the breadcrumbs into it, and turn it on.Process it till all is mixed.Easy.Now , it should be a rather moist, and far too wet to form into patties.So , add some breadcrumbs, and process.Add more and more till you have a stickier and harder material.
Really easy, huh ? Oh, yeah.Now , form into patties and place onto the pan, put in oven, and cook for ten minutes.Flip them, maybe even add a bit more cooking spray to the tin foil, and cook another ten minutes.Serve on your favorite bread, bun, with all your favorite condiments, and toppings.
You are welcome, again.
Let me begin this wonderful post, and it is wonderful, by saying this may very well be the yummiest thing I have ever made.This is not hyperbole, by any stretch.No, friends this was damn tasty.
I made everything from scratch, other then the cheese, but you could make what you feel comfortable with, it is your life.
- 2 cups flour.
- 1 packet of yeast.
- Pinch of sugar
- Pinch or two of salt.
-2 Tbsp Olive oil.
-1 Cup of warm water.
In a small bowl, mix the water and yeast, let it sit for ten minutes.While that sits, mix the flour, salt,sugar in a large bowl.Add the yeast with water, and oil to the bowl and mix well.Use a mixer, or a spoon, but mix well.Beat the dough, till you have a stiff dough.Cover the bowl and let it rise, about an hour, maybe two.
While that is rising, you can work on the sauce and seitan.
- 1 white onion, chopped and diced.
- 2 Tbsp Minced garlic.
- 4 8 ounce cans of Tomato sauce.
- 2 Tbsp Basil.
- 2 Tbsp Oregano.
- Pinch or two of salt.
- Pinch of sugar.
- Pepper, to taste.
Okay, as you may have noticed, and I trust you did, This is far more sauce then you need, but You can jar it or bottle it up for dunking later, or on pasta for another dish.
Saute the onions and garlic for about 8 minutes, you do not want to burn them, do this over medium heat.Now, add in the other ingredients, and bring down to a simmer, mixing occasionally.There, your sauce is done.
- 1 cup Gluten.
- 1 Tbsp Fennel seeds, crushed.
- 1 Tbsp Paprika.
- 1 Tbsp Oregano.
- 1 Tbsp Basil
- 1 Tbsp Soy sauce.I use Braggs.
- Water, about a cup.
Set up your steamer, and have it going, and ready.Mix all the dry ingredients, well.Now add the water and soy sauce, mix and kneed till you have a somewhat solid dough.Form the gluten into a sausage shape, wrap in tin foil and steam for 45 minutes.This is a fairly basis sausage seitan recipe, but it does the trick in this recipe.I then took it, and sliced it and fried then up in a little oil.
Now, for the construction of your stromboli.You will basically be building a pizza, here.Then rolling it up.
Preheat your oven to 400 degrees.Okay, got that? Not 375, not 425, just 400.
Take your risen pizza dough, and on a floured table
roll it out into a pizza crust shape.
Now, add sauce to your crust, I used about a cap, spreading it out along its surface, leaving a small border around it.Top with your choice of cheese, or vegan cheese.I used Daiya, and it was amazing.Add slices or chunks of your sausage seitan, and i added green peppers, and mushrooms.You have a favorite pizza topping? or just like plain? Well, you can do that, too.
Now, take one side of your pizza, and roll it up, being careful not or rip it as you go.Slice a few lines in it, to let steam escape.
You can use some of that extra sauce for dipping sauce if you want, and this tastes just as good the next day, its very yummy.
But, if you go away with something, let it be this:It is fucking yummy.
I have a recipe to share, along with more of my rambling dribble about some issue.Sort of.What shall we delve into first, perhaps the recipe?
You won me over , alright.
So, I have to be a bit honest, I despise doing that.Really, I do.I have a few recipes that I should be adding.But, if I go and post three in one night, I will look even more like the proverbial blogging loser.So, please let me hold onto some resemblance of esteem.
Sweet and Sour Tempeh
– 1 package tempeh, cut into 1 inch cubes.
– 3/4 cup vegetable stock or broth.
– 2 tbsp Bragg Liquid Aminos.
– 2 tbsp olive oil
– 1 can pineapple chunks (and juice)
-1 green &red bell pepper ,seeded, and sliced up.
– 1 yellow or white onion, chopped
– 2 tbsp brown sugar
– 1/4 cup vinegar (cider or white)
– 2-3 tbsp corn starch
I fry up the tempeh in a pan, adding in the onions and peppers, fry for another few minutes , or so.More like five minutes, if you are that detail orientated.You want to see the onion and peppers are begin to soften.
Add the broth and the Bragg liquid aminos.Let that simmer, and while that does simmer, in a bowl mix the remaining ingredients, other then the pineapple chunks, but do use the juice.Make sure the starch is not clumpy.Pour that mix into your pan.Add the chunks of pineapple.
The sauce will begin to thicken, so make sure you have your busy little hands stirring.That is it, easy.
I serve this over brown rice, or even Israeli couscous.
I had another thing to say, some thought, it has completely escaped me.So, just enjoy the sweet and sour tempeh.
I really should have written down what ingredients I used in today’s lunch, that would have been a wise decision.Perhaps, I was distracted by the fact that a teabagger in running in New York is a full blown racist.No, I do not mean the sneaky,I am not racist I just think Obama is a Muslim from Kenya racist, I mean an actual full blown racist?
Maybe I was distracted by the lasted gem from the always entertaining anti-masturbation candidate O’Donnell,who knows?
Or , could it be I forgot to write down the ingredients for this, I say so my self, a delicious stir-fry, because of reading about the out and open homophobia and hate speech that came out of this last weekend’s Values Voters summit?
Maybe it was this?
That stir-fry, oh its a keeper, unlike those mentioned above.Now. if only I could think of that recipe.
Oh, I think it may have come back to me.
- Seitan, chopped into one inch cubes.1 cup.
- Green Pepper, chopped into one inch cubes.1 cup.
- Carrot, peeled, and chopped into slim slivers, about half a cup.
- Snow Peas, a cup’s worth.
- Green Beans, a cup’s worth.
- Zucchini, chopped into one inch cubes, about a cup.
- 1 Tsp Ginger
- 1 Tsp Red pepper flakes
- 1 Tbsp Sesame seeds
- 1 Tbsp Oil, I used Olive oil, but Peanut butter Oil could be great.
Heat up the oil in the walk , with the seasonings, I should mention you can add more of them, I was just playing it safe, this time.Do this over medium heat.Add the seitan, green peppers, and carrots.Stir-fry for about eight to ten minutes.Now, add your snow peas, zucchini, and green beans, frying for another four or five minutes.I would check if its been cooked enough by making sure the snow peas and peppers are soft enough.I added a bit of Bragg Liquid Aminos for my soy sauce.
It was fairly yummy for something I just made up as I was cooking, which I wonder if that is the same idea when some of these people open their mouths.