Vegan MoFo, Day 31: Last Day!

So Long! Farewell! Auf Wiedersehen! Adieu!

Adieu, adieu, to you:

and you:

and you:

Thank you all for the awesome recipes, photos, and interesting themes this year for Vegan MoFo! I had so much fun this month looking at everything and ended up with a bunch of recipes I want to try in the future (after I have several weeks of salads and juice, oi!).

I ended up posting on every day again this year, hooray! I feel as though I was able to share a bunch of interesting and tasty recipes adapted from Jean Prescott Adams (Leona Malek) Meatless Meals, while also sharing her fascinating history. She was pretty much a badass :)

Happy Halloween!


Jes

VMF 2011 Day 31: Last Day, Holla!
VMF 2010 Day 31: N/A

Vegan MoFo, Day 30: Asparagus Soup

Have you ever made a recipe where you thought maybe it wouldn't turn out and you'd be stuck eating ice cream for dinner instead? This was my "I hope it works out because I don't want to throw it out" recipe of the month. Seriously, I didn't know how this would turn out! I kept picturing a white sauce, which Mrs. Malek was tres fond of in that cookbook, with asparagus floaties in it. Blech.

But you know what? This actually turned out better than expected, and I lapped up that whole bowl. Had to make a few adjustments to the original recipe, but it came out just well enough.

Asparagus Soup
adapted from Meatless Meals, page 158
serves 4--supplies calcium, iron, other necessary mineral elements, and some starch

2 Tbsp vegan butter
4 Tbsp AP flour
2 tsp salt
4 cups soymilk
1 tsp black pepper
1/2 tsp red pepper flakes
1 Tbsp vegan butter
2 cans asparagus
1/4 yellow onion, diced
1 Tbsp dried parsley
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp vegan Worcestershire sauce
1 tsp hot sauce (your choice)

In a medium saucepan, melt the butter and add the flour and salt. Whisk in the soymilk and incorporate. Add the black pepper and red pepper flakes. Drain the cans of asparagus and pick out the hard asparagus bits (you know what I mean if you've ever eaten canned asparagus). In a small pan, cook the onions until translucent, about 5 minutes. Add the asparagus, parsley, salt, and black pepper. Mash the asparagus with a spoon or a potato masher. Make sure you keep periodically stirring the soymilk-flour-butter mixture so it doesn't scorch. Once the mashed asparagus is hot, add it to the soymilk mixture and stir. Add the W sauce and hot sauce. Serve hot. Garnish with a few reserved asparagus tips.

{creamy and filling}

Today is my 2-year wedding anniversary with The Hubs (YAY!!), and tomorrow is Halloween and the end of Vegan MoFo! Time certainly flies!

Jes

VMF 2011 Day 30: To My Best Friend...

VMF 2010 Day 30: LAST VEGAN MOFO POST...*SNIFFLE*

Vegan MoFo, Day 29: Tasty Drinks--Week Five!!!

Welcome to the last several days of Vegan MoFo 2012 (don't stop me...I'm NOT gonna cry...). Today, I have several yummy drinks to share with you lot.


Fruit Punch
adapted from Meatless Meals, pages 42-43
serves 6--supplies mineral salts

1 lemon, supremed and sliced
1 orange, peeled and sliced
2 cups grape juice
2 1/2 cups cold water
1 1/2 Tbsp lemon juice
1/8 tsp salt
Small handful fresh mint, torn
Sprinkle of nutmeg
1/3 cup orange juice
2 cups ginger ale

In a pitcher, mix the lemon and orange slices, grape juice, water, lemon and orange juices, salt, mint, and nutmeg. Cover pitcher and refrigerate for about an hour. Pour mixture into glasses filled with ice--half punch and half ginger ale. Garnish with mint leaves.

{lots of ingredients combine to make a yummy concoction}

{this drink will shine a bright light on your day}

Grape Juice with Ginger Ale
adapted from Meatless Meals, page 44
serves 2--supplies mineral salts

1/2 cup grape juice
1 1/2 cups ginger ale
1 Tbsp ginger syrup

Mix together chilled grape juice and ginger ale. Serve over ice.

{fizzy and grapey}

{check it out!! it looks like it's floating!!}

Jelly Water (I'm not thrilled about her recipe name, but it is what it is...)
adapted from Meatless Meals, page 47
serves 1--supplies mineral salts

2 Tbsp boiling water
2 Tbsp fruit jelly (I used grape)
1 cup ice water

Mix together hot water and jelly and stir until dissolved. Fill a glass and ice water (about half of glass). Pour in jelly mixture and stir. You could also drink this hot, but it weirds me out.

{my least favorite...also, DON'T use jam, otherwise you'll have floaters}

{autumn reflection}

Cheers!!!

Jes

VMF 2011 Day 29: Rent Week Dinner!

VMF 2010 Day 29: NONE

Vegan MoFo, Day 28: Lemon-Tofu Squares

I haven't had much time today to make recipes from Meatless Meals. Plus, I wanted to make some Lemon-Tofu Squares from the Sept. 2012 issue of Whole Living Magazine (I have to say that it's one of my favorite magazines. While not entirely vegan or even vegetarian, they make a concerted effort to supply lovely vegan recipes and meal plans. Plus, they're focused on sustainability and promoting green products. Splendid.). I'm headed to a "Walking Dead" showing at my friends' house. We're eating some yummy food and watching two episodes (last week's and this week's).

Hope you enjoyed your weekend! See you tomorrow for the last installment of Tasty Drinks!


Jes

VMF 2011 Day 28: View From My Backyard
VMF 2010 Day 28: Cranberry Vinaigrette, FTW! and The Most Wonderfully-Wonderful Soup...

Vegan MoFo, Day 27: Anatomy of Leftovers

Guys, my fridge is full. Bursting. And tomorrow is grocery day, sigh. I have a few recipes left up my sleeve to try out, but I need to get rid of some others first. Some can be saved for later by freezing; some need tossed if bad; and some I can eat up soon.

A. Candied Orange Peels. Still yummy.
B. Chocolate Ganache. I've been spreading this on the Coconut Cream Jumbles. Must make more of this and find stuff to spread it on.
C. Some brown sugar glaze from my Sugar Apples. Soon to be used on pancakes as a sub for maple syrup.
D. Some frozen Lentil Soup for much later.
E. Coconut Cream Jumbles. Mega good with the Chocolate Ganache!
F. More Lentil Soup, frozen.
G. Spaghetti Rarebit. Delicious as a leftover!
H. Ginger syrup from my Ginger Supreme.
I. The last remnants of Hot Spiced Cider, which happens to be exceptional over ice.
J. Some really old Sauerkraut with Apples. Throwing this out tomorrow.
K. Lemon Olive Butter Sandwich spread. I have some more bread slices calling for this stuff.


What do you have leftover? How are you planning the last several days of VMF 2012?

Jes

VMF 2011 Day 27: Ode to Butternut Squash

VMF 2010 Day 27: Ah, Friday, I Miss You Already...

Vegan MoFo, Day 26: Spaghetti Rarebit

WTF is rarebit, you might ask? I had to Google it, myself. It's a hot, savory, cheesy sauce poured over or served with toasted bread. In this case, Mrs. Malek has decided to serve it over spaghetti. I like her line of thinking. Clever girl!

And it was soooo yummy. The recipe called for stirring in two eggs once the sauce had taken shape, but I left that out. Here's what I came up with:

Spaghetti Rarebit
adapted from Meatless Meals, page 115
serves 5--supplies protein and starch

1 box whole-wheat spaghetti (I used angel hair)
1 1/2 Tbsp vegan butter
1 1/2 Tbsp AP flour
1 Tbsp nutritional yeast
1/2 tsp mustard
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp red pepper flakes
1/2 tsp onion powder
1 cup soymilk
1 1/2 cups shredded vegan cheddar cheese
1 Tbsp ketchup
1 tsp vegan Worcestershire sauce
5 Tbsp nutritional yeast (topping)

Cook spaghetti in boiling water until tender. In a medium saucepan, melt butter. Add flour, nooch, and seasonings, and stir to combine. Add soymilk and whisk until the mixture thickens. Add shredded cheese to mixture and whisk to melt. Add ketchup and W sauce. Drain pasta and plate. Pour sauce over pasta and top with more nooch.

{thick and cheesy}

{and easy peasy...ha, i rhymed!}

Deeeeeeeelicious! I would gladly eat this on toast as originally intended, but maybe not until after my cruise in January. I have a feeling this is a meal that I could get carried away with eating all the time. :)

Enjoy your Friday evening, everyone! We're going out to see some awesome Final Friday artwork.

Jes

VMF 2011 Day 26: Bibimbap bap bap
VMF 2010 Day 26: *GASP* I missed a day!

Vegan MoFo, Day 25: History of the Author

As promised, here's my lovely illumination of the lady behind all of these great recipes, Jean Prescott Adams,  whose real name was Leona Alford Malek. As I found out, she had quite a reach to readers at the time.



Leona Alford was born in 1878 in Illinois to Albert and Mary Alford. I couldn't figure out why the 1930 census said she married at 24 years old and her husband at the time, Alois Malek, married at 37 years old. It's because she was married once before! Leona wed Frantz Krag in 1902 when she was 24 years old. Later,she married Alois Malek (10 years her junior) in 1925. In the 1910 census, it lists that she was doing "litterary work" at a publishing house and that she and Frantz had once had a child who was no longer living at that time. Her first husband, Frantz, was from Denmark and had emigrated to the US in 1897. At the time of the 1910 census, they had four lodgers and Frantz' brother, Erik, living in their house.

By the time of the 1920 census, Leona was 42 years old, listed as widowed (though I was able to find Frantz in 1930 and 1940 remarried), and living with her mother, Mary, and a couple of lodgers. Leona's father, Albert, had also died. Her work status is illegible in the census.

In the 1930 census, Leona is listed as being a lecturer at a newspaper, and her newest husband, Alois Malek, was then a broker in real estate.

Leona Malek was the "Suzy Homemaker" before there was such a thing. She served as the first Prudence Penny for the Chicago Herald-Examiner, and this article says that before her role at the newspaper, she worked as "the domestic science director at a Chicago slaughterhouse (information politely left out of her bio once she became Prudence)." Not only did Mrs. Malek produce Meatless Meals, she also wrote a lovely book called The Business of Being a Housewife: A Manual to Promote Household Efficiency and Economy under her pseudonym Jean Prescott Adams. Mrs. Malek actually served as the Domestic Science Director at Armour and Co. in 1917 when she wrote The Business of Being a Housewife. There were various Prudence Penny's and Marian Manners at major newspapers around the country (think Dear Abby or Ann). Even men held these positions. She's even on imdb!

The 1940 census showed Leona at 62 years of age and unemployed but looking for work. It lists her occupation as a home economics editor for a newspaper. This year of census also indicated that Mrs. Malek had made it through 2 years of college. It would seem that her husband might have retired by that time. I was unable to find death notifications or grave sites for either Malek, but Leona is known to have died in 1951.



You can buy a copy of Meatless Meals at several locations: here ($90.00, holy cow), here (another $90.00!), and here (about $3). Or if you want to peruse the 1931 version of the book (mine is the 1943 update), then you can go here for free. If you'd like to read her other book, The Business of Being a Housewife, you can find a digitized copy here. It's SUPER dated, meat-heavy, and was written for the dual purpose of also promoting Armour products.

When originally researching Meatless Meals, I came across one blogger who tried a recipe from the book called Peanut Butter Soup and didn't apparently like it because S/HE NEVER BLOGGED AGAIN...


Anyway, back to your regularly-scheduled programming tomorrow :)

Hooray for putting my history degree to use. This would be an awesome book topic...hmmm...

Jes

VMF 2011 Day 25: Kielbasa Sausage, Your Butt Cheeks Is Warm...
VMF 2010 Day 25: NONE

Vegan MoFo, Day 24: Lemon Olive Butter Sandwiches

What the what? Yeah, this is one of the strange recipes in Meatless Meals. I won't lie--I was a wee bit concerned that I'd be wrecking my dinner when I made these. But they were very tasty, if you like pickles and olives. If not, avoid these like the plague.

Lemon Olive Butter Sandwiches
adapted from Meatless Meals, page 149
makes 18 tea sandwiches or 6 large sandwiches

1/2 cup vegan butter
1 1/2 Tbsp lemon juice
2 Tbsp green olives, chopped
3 tsp sweet gherkin pickles, chopped
1 tsp paprika
1/4 tsp salt
1/4 tsp black pepper
1/2 tsp grainy mustard
2 tomatoes, sliced
slices of whole-grain bread

Mix all ingredients together, whether this be by hand in a bowl or in a food processor (I used my mini Cuisinart before I got fed up and mixed the rest by hand). You should have a whipped-like mixture. Serve with sliced tomatoes on whole-grain bread.

{indoor picnic!}

{looks like some sort of 1950s pimento cheese spread}

{i'm going on a juice cleanse after this month is over...oi...}

No, for reals, I think I've gained like 5lbs. this month, if not more. Kind of scared to step on the scale. Cleanse, here I come! :D

Jes

VMF 2011 Day 24: Blogs of Note
VMF 2010 Day 24: Mushroom Spread

Vegan MoFo, Day 23: Corn Chowder

There is nothing better than a bowl of hot soup in autumn. Too bad the weather yesterday was 80 degrees F and muggy. But we're supposed to have a high in the 40s this weekend, so I'm all ready for it!

And I'll look forward to making more of this yummy soup.

Corn Chowder
adapted from Meatless Meals, page 156
serves 6--supplies starch and some necessary mineral elements

1 medium onion, diced
1 Tbsp vegan butter
1 Tbsp granulated sugar
1 tsp salt
1/2 tsp black pepper
1/4 tsp red pepper flakes
1/2 tsp dried oregano
3 cups frozen corn
2 large potatoes, diced
1 quart water
1 vegan vegetable bouillon cube
1 can diced tomatoes
1 tsp vegan Worcestershire sauce
1/2 cup lite coconut milk (canned)

In a large pot, saute the onion in vegan butter until translucent. Add seasonings, corn, potatoes, canned tomatoes, water, bouillon cube, and W sauce. Cook for about 20 minutes until flavors have melded together.  Add coconut milk. Serve with whole grain bread, crackers, or sprinkled with hot sauce.

{served with a slice of wheat-rye bread i baked sunday}

This is the meal I need...but this weekend. Maybe I'll whip up another soup!


Jes

VMF 2011 Day 23: Roadtrip!
VMF 2010 Day 23: Vegan MoFo, I Think I Love You (my tribute)

Vegan MoFo, Day 22: Tasty Drinks--Week Four!

Holy cow, week FOUR! How did this happen? This month has absolutely flown by, dontcha think?

It's Monday, so that means tasty drinks from Meatless Meals. Here's what's in store for this week that you must try.

Tomato Sauerkraut Cocktail
adapted from Meatless Meals, page 34
serves 2--supplies protective vitamins

1 cup tomato juice
4 Tbsp sauerkraut juice
black pepper

Mix together tomato and sauerkraut juices. Serve in chilled glasses or on ice. Sprinkle with black pepper.

 The verdict: Interesting taste. The two juices worked well together, though I wouldn't drink this every day. Might take some more getting used to. Also, I'm not a big fan of Bloody Mary drinks (I know, what?!?).

Next up!

Hot Spiced Cider
adapted from Meatless Meals, page 2N
serves 4--supplies mineral salts and sugar

3 packets apple cider drink mix
6 cups water
1/8 tsp ginger powder
1/4 cup brown sugar
1/2 tsp whole cloves
1 stick cinnamon
1/8 tsp salt
1/4 tsp grated nutmeg
1 slice lemon peel
1 slice orange peel

Combine all ingredients in a medium saucepan and cook until heated and fragrant. Serve hot.

{peels added!}

The verdict: YUM. Yum, yum, yum.

{my mother-in-law made a Depression-era spice cake from a recipe by my husband's grandmother.
DELICIOUS!!! I just ate another slice!}

Jes

VMF 2011 Day 22: Curried Corn Soup
VMF 2010 Day 22: Roasted Garlic Grilled Cheese Sandys

Vegan MoFo, Day 21: Yearly MoFo Survey

Today was a wonderful day spent out with family. We saw sights, shared giggles, and celebrated a birthday!

Somehow, I managed to make a loaf of bread but not get something made from the cookbook, so I'll have to settle for a survey today. Looking back on my 2010 survey, here's how my responses have changed in two years!

What is one food you thought you’d miss when you went vegan, but don’t?

Whipped cream, but there are several other options out there!

What is a food or dish you wouldn’t touch as a child, but enjoy now?

Still thinking beets is the best answer for this one. I loooove me some beets now, though.

What vegan dish or food you feel like you “should” like, but don’t?

Hmmm...I'm not sure about this one. I've grown to love a lot of vegan foods. It's amazing how tastes change over time if you just try.

What beverage do you consume the most of on any given day?

Water. All day long.

What dish are you “famous” for making or bringing to gatherings?

I haven't yet found a dish that I bring to gatherings a lot, besides a simple pasta salad.

Do you have any self-imposed food rules (like no food touching on the plate or no nuts in sweets)?

I've grown out of my "eating one food at a time" rule. Plus, I'm also really, really into spicy foods now.

What’s one food or dish you tend to eat too much of when you have it in your home?

Chocolate. Yum!!

What ingredient or food do you prefer to make yourself despite it being widely available prepackaged?

I've come to like my own bread. It's not just satisfying to eat but is fun to make!

What ingredient or food is worth spending the extra money to get “the good stuff”?

Maple syrup, the real stuff. Beats the crummy fake stuff by miles.

Are you much of a snacker? What are your favorite snacks?

Oh heck yes. Way more than I should. Ice cream, pretzels, chocolate. Cravings!

What are your favorite vegan pizza toppings?

Daiya, mushrooms, and black olives. Classic.

What is your favorite vegetable? Fruit?

Asparagus and bananas. Could eat these every day!

What is the best salad dressing?

Lemon juice and salt. Or a quick vinaigrette made from lemon juice, olive oil, salt, pepper, and mustard.

What is your favorite thing to put on toasted bread?

Fruit jam! Well, except crappy grape. Bleh.

What kind of soup do you most often turn to on a chilly day or when you aren’t feeling your best?

I've really grown to love blended-up vegetable soups, like butternut squash soup. My favorite is still brothy veggie soup made from whatever I have on hand.

What is your favorite cupcake flavor? Frosting flavor?

CHOCOLATE! AND CHOCOLATE!

What is your favorite kind of cookie?

Still a fan of chocolate chip cookies.

What is your most-loved “weeknight meal”?

Baked potatoes and corn-on-the-cob on Wednesdays! It's become our weekly ritual around here. Everyone at me husband's workplace wishes him "happy baked potatoes and corn" when he leaves Wednesday afternoons!

What is one dish or food you enjoy, but can’t get anyone else in your household to eat?

Sauerkraut. My husband isn't having any of that...ever.

How long, in total, do you spend in the kitchen on an average day?

Maybe like an hour now. I've become way more efficient with my time compared with before.

Hope you all enjoyed your weekend. Here's to the work week...bleh.

Jes

VMF 2011 Day 21: Kitchen Sink Taboulleh and Roasted Red Pepper Hummus
VMF 2010 Day 21: Peasant Supper Sundays: Beans, Beans the Magical Fruit...

Vegan MoFo, Day 20: Coconut Cream Jumbles

Happy Saturday, everyone! Today, we're going to an evening wedding three hours away, so I'm ecstatic that I succeeded in sleeping last night. Hooray! I was so happy that I woke up and made cookies.

{cookies!!!}

These are originally called Coconut Cream Jumbles, though they used heavy cream. I subbed this out with lite coconut milk (canned). See how that makes more sense now?

Coconut Cream Jumbles
adapted from Meatless Meals, page 79
makes 24 cookies--supplies carbohydrates and some fat

2 cups AP flour
2 tsp baking powder
1/2 tsp salt
1 cup granulated sugar
2 Ener-G "eggs"
1 cup coconut milk (canned)
3/4 cup shredded unsweetened coconut

Sift the flour, baking powder, and salt together in a bowl. In a stand mixer, make your "eggs" (I just whipped them up with the whisk attachment, and it worked beautifully!). Add the sugar to the "eggs" and mix together. Alternate adding the flour mixture and coconut milk to the mixer, ending with flour. Add the shredded coconut. Chill mixture. Spoon dough into cookie shapes onto parchment paper-covered baking sheets and sprinkle sugar on them. Bake at 400 degrees F for about 15 minutes.

{chewy and coconutty}

The verdict: meh. It made for a kind of wet dough, though I love the color. They aren't the best cookies I've made so far from this cookbook but could make for some EXCELLENT pancakes. Hmmm, must try this soon.

Enjoy your Saturday!

Jes

VMF 2011 Day 20: Blah Tofu Satay
VMF 2010 Day 20: Spaghetti and a Promising Sunday

Vegan MoFo, Day 19: Macaroni and Tomato Sauce

You know how sometimes you have a really long day, and all you want to do is have a quick dinner and then pass the hell out? That was me yesterday. Haven't been sleeping very well lately. But this recipe was very quick (probably 15-20 minutes), cheap, and very comforting. It put me into a pasta-coma :)

Macaroni and Tomato Sauce
adapted from Meatless Meals, page 30N
serves 8--supplies protein, calories, Vitamins A, B-1, and C

1 box whole wheat macaroni
1 quart boiling water
1/2 cup frozen peas
1/4 cup green onions, sliced
2 Tbsp olive oil
1 onion, diced
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp red pepper flakes
1/2 tsp smoked paprika
3 Tbsp flour
1 can tomato paste
3/4 cup hot water
1/2 cup nutritional yeast (optional)

Cook the macaroni in boiling water. When close to done, add the frozen peas and green onions to the water.  In a skillet, saute the onions in the olive oil until translucent. Add the seasonings and flour, which will coat the onions. Add the tomato paste and hot water and mix together completely. Drain pasta, and add the tomato sauce to the pasta. Stir to coat. At the table, add nooch, if desired.

{Jean Prescott Adams has her version of this dish on her "Always Welcome Menu." good for friends!}

 {savory and smoky}

 {self-admitted nooch fiend. yes'sir.}

It's going to be a long weekend if I don't get some sufficient sleep.

Jes

VMF 2011 Day 19: Sauerkraut, or Learning to Love the Stuff I HATE
VMF 2010 Day 19: Salad, with a Side of the Blahs

Vegan MoFo, Day 18: Peppers Stuffed with Sauerkraut and Rice with Grilled Tomatoes

This meal could become my new go-to comfort food dinner. No joke! It's not something my husband would ever eat (he complained again when I told him I was baking peppers filled with sauerkraut, haha!), but this is definitely something I found really yummy. All I had to purchase for this meal was the 2 peppers. I got to use some lovely organic tomatoes from my friend, Paul, that had started out green and finally turned into beautiful reds.

Rice and Grilled Tomatoes

adapted from Meatless Meals, page 111 (she calls them "grilled" but that's not true)

serves 4--supplies starch, fat, and some mineral matter

1 cup rice, rinsed

2 cups water

1/4 tsp salt

1 tsp curry powder

1 Tbsp vegan butter

2-3 tomatoes sliced

2 Tbsp vegan butter

salt and black pepper

Cook rice per usual instructions. Once cooked, plate rice, sprinkle with curry powder, and dot with vegan butter. In a non-stick pan, cook sliced tomatoes in vegan butter until tender. Sprinkle with salt and pepper, and flip gently. Serve with rice.

{stuffed peppers!}

{savory tomatoes}

Peppers Stuffed with Sauerkraut
adapted from Meatless Meals, page 176
serves 4--supplies necessary mineral elements and some starch

2 large red peppers
1 cup sauerkraut
1/4 cup bread crumbs
1/4 cup nutritional yeast
1/2 small onion, thinly sliced
1/4 tsp red pepper flakes
1/8 tsp paprika
1/4 tsp oregano
1/4 tsp salt
1/4 tsp black pepper
4 Tbsp wheat germ

Wash peppers, then slice in half and remove seeds and veins. In a medium or large saucepan, boil the peppers for 5 minutes and then remove and cool until you are able to handle them. Mix sauerkraut, bread crumbs, nooch, and seasonings in a bowl. Stuff peppers with mixture and sprinkle with wheat germ. Place peppers into a greased baking dish, fill baking dish with 1/2" water, and bake at 350 degrees F for about 30 minutes.

{didn't have good expectations for these but was totally impressed}

{I had white rice on hand, but you could certainly use brown or wild rice, just cooked longer}

Day 18 already! I'm looking forward to this weekend and making some more fun and easy recipes to share with you :)

Jes

VMF 2011 Day 18: Hot Chocolate Makes Me Happy!
VMF 2010 Day 18: Arty Chicks

Vegan MoFo, Day 17: Bean Roast

Granted, this dish isn't chocolate-covered cake, but it's still tasty and cheap! I present a recipe from Meatless Meals that doesn't look pretty and needs an accompanying sauce.

Bean Roast
adapted from Meatless Meals, page 1N (she called it Soybean Roast, but I modified a lot)
serves 4-6

2-15 oz. cans cannellini beans (white beans), drained and rinsed
1/4 cup bread crumbs
1/4 cup nutritional yeast
1/2 cup soymilk
1/2 small onion, grated
2 Tbsp vegan butter
1 Tbsp celery salt
1 Tbsp grated orange peel
1/4 tsp ancho chili powder
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp red pepper flakes

Mash the beans in a mixing bowl. Add the bread crumbs, nooch, soymilk, grated onion, butter, grated orange peel, and seasonings and mix until incorporated. Add mixture to a greased loaf pan and pat down. Bake at 350 degrees F for 35 minutes. Serve hot with sauce (1/4 cup ketchup, 1 tsp vegan Worcestershire sauce, and 1 tsp hot sauce mixed together).

{hot sauciness!!}

{my bean loaf is bleeding!}

Jes


VMF 2011 Day 17: Spicy Vegan Juicy Lucy
VMF 2010 Day 17: Seitan Said to...

Vegan MoFo, Day 16: One "Egg" Cake with Chocolate Frosting

Psssst...want some cake??

Step right this way!



One "Egg" Cake
adapted from Meatless Meals, page 57
serves 4-6--supplies carbohydrates, or heat and energy materials, and some protein

1 1/4 cup whole wheat pastry flour
2 1/2 tsp baking soda
1/4 tsp salt
1/4 cup vegan butter
3/4 cup granulated sugar
1 Ener-G "egg"
3 Tbsp coconut milk (from a can)
1/3 cup water
1/2 tsp vanilla

Sift flour, baking powder, and salt together in a mixing bowl. In a stand mixer, cream the butter and sugar together. Add the "egg" to the creamed butter/sugar. In a cup, mix together the water and coconut milk. Starting with the flour and finishing with flour, alternate adding the flour and milk mixture to the mixer and mix well after each addition. Preheat oven to 375 degrees F. Pour cake batter into two small, greased baking pans and bake for about 25 minutes. Let cakes cool.

Chocolate Ganache

adapted from Meatless Meals, page 81 (she called it Chocolate Frosting, but it's more of a ganache)

makes a ton, at least two cakes

1 cup granulated sugar

4 Tbsp AP flour

1 1/4 cups soymilk

4 squares bitter chocolate

2 Tbsp vegan butter

1 tsp vanilla

In a double-boiler, melt the chocolate and add milk, mix. Sift the flour and sugar, then add some of the chocolate mixture to the bowl and stir until combined, then add that mixture to the double-boiler and cook until thickened. Add butter and vanilla and let cool. Spread onto cake. Top with vegan sprinkles.

Good lawd.

Jes


VMF 2011 Day 16: Victory Shake!
VMF 2010 Day 16: Bollocks!