Monday, March 19, 2012

Weekend wrap up!

Happy Monday!

It was a cozy weekend inside due to the cold weather, rain and hail.  Oh and there is snow on our mountains!  It's about time.

Keaton had a friend sleepover and instead of making pancakes for breakfast as usual I made them some coffee cake, fresh cut pineapple and cocoa.

The coffee cake is from The Joy of Vegan Baking by Colleen Patrick Goudreau.  I used a small 6 inch springform pan.
St. Patricks Day Dinner this year was
Irish Stew.

Irish Stew
- 1T. Olive Oil
- 1 1/2 C. yellow or white onion,chopped
-  4 cloves garlic, finely chopped or minced
-  1 8oz. pkg West Soy Seitan*
- 1 T. cornstarch
- 1 12 oz. lager
- 1/2 C. red wine
- 4 lg carrots, chopped
- 5 yukon gold potatoes, chopped
- 1 T.thyme
- 1tsp fresh sage finely chopped or 1tsp dried.
- 2 bay leaves
-1 tsp. steak seasoning(this was in our pantry and I think added a nice flavor)
-2 tsp. vegan worcestershire sauce
-1 cube of low sodium vegetable bouillon or 2 C. veg broth

1. Heat oil in a large pot over medium heat. Saute onions once soft add garlic for 1 more min. Add seitan and fry until it starts to brown.  Next sprinkle 1T. cornstarch and incorporate in.

2. Add lager and wine to the pot and cook uncovered, until liquid reduces a bit.

3. Add carrots, potatoes, spices, worcestershire sauce, 1 cube veggie bouillon(vegetable broth) and enough water to almost cover everything. Season to taste with salt and pepper. Bring to bubbling, cover, and simmer for at least 45mins, until veggies are soft. 

*Great Northern or cannelini beans would be a great replacement for the seitan as well as tempeh.  I didn't care much for the West Soy Seitan and would rather of used my own.

Irish Soda Bread which is so easy and quick to make.  It actually turned out great!  My son even said to me "you  made this?"  I guess he thought I had bought it.
*Just a quick note about the recipe.  I actually cut the recipe in half and only used spelt flour. 

Irish Soda Bread
Recipe by Vegan Dad (check out his blog)


 1 3/4 cup whole wheat flour
 1 3/4 cup all purpose flour
 1 tsp salt
 1 1/2 tsp baking soda
 2 tsp cream of tartar
 1 tsp sugar
 2 tbsp margarine
 1 1/2 cups soy milk
 1 1/2 tsp lemon juice


Preheat oven to 375 degrees. Line a baking sheet with parchment paper.

1. Whisk flours, salt, baking soda, cream of tartar, and sugar together. Rub margarine into the flour until it resembles coarse bread crumbs. In a separate bowl, whisk soy milk and lemon juice together. Add to dry ingredients and mix together into a soft dough.

2. Turn dough onto a lightly floured surface and gently knead until smooth. Shape into a circle about 2 inches thick. Dust with extra flour and transfer to the baking sheet. Mark a cross in the top with the handle of a wooden spoon.

3. Bake for 40 mins, or until risen and firm.

Blog to you soon!

Sunday, March 11, 2012

Creme Brulee #1

Howdy everyone! I've been slacking on my blogging...but no more of that!  As long as my computer doesn't act up like it has the last couple times I've tried to blog.  errrr!

My first organic chard grown in a big terra cotta pot!

 I'm on a quest to find the perfect vegan creme brulee recipe with the help/input of my husband Dave. He loves creme brulee where as I've never  I was given the ramekins and torch as a Christmas gift from my son.  I guess he was trying to tell me something because I've been saying I was going to be  doing this for quite sometime.

So recipe #1 was found at Vegan Good Eats

Sugar is sprinkled on top of the custard.
Then the chef's torch comes out!  We all had turns using the torch.  It was fun.

The verdict according to Dave.  While this tasted good it didn't taste like creme brulee.  From what he is saying it sounds like Creme Brulee is more custard(egg)like, a bit thicker and with vanilla bean.  We kind of thought it tasted like flan but way better.   
Onto the next recipe!

Enjoy your night!