Since I have been slacking on the blog, I thought I would add a few recipes that I have made since the last post. I have been busy! In fact, one recipe I made will not be shown because I'm not finished. It is cup cakes and I haven't iced them yet.
I read a few vegan blogs faithfully every day. I mentioned Peas and Thank You in the last post. Mama Pea can make anything vegan and I mean anything! She is awesome! I recommend reading her blog...in addition to mine that is! :o) She decided to do cheese stuffed bean burgers. The recipe looked very interesting to me. It didn't look like the other bean burger recipes I had seen. So, I had to make them! I cut the recipe in half because it is only me eating them, not a family of four. They were awesome! I think the only thing I would do different is add more spices. I also did not use her cheese filling. I just shredded some of my vegan gourmet cheddar cheese and put it in the middle. Go check out her blog and recipe for cheese stuffed bean burgers!
Here is a picture of mine. The patties were huge because I flattened it a lot to make sure the cheese melted.
It was my Dad's birthday-dinner night. Naturally my Mom made him home-made hamburgers and fries. His favorite... *rolls eyes* --Notice my home-made pickles too!
That night I also tried another Mama Pea recipe. Home-made Reese cups! I was ecstatic when I saw this. I absolutely love love love peanut butter and chocolate together. Prior to becoming a vegan that was my candy of choice. Of course the bastards make them with dark chocolate after I became a vegan, but I digress. These are better! And so simple.
Just take 1/2 cup of vegan chocolate. Melt it in a double broiler or in the microwave.
Take 1/4 cup peanut butter + 1 tbsp of nutritional yeast flakes and mix together. * I would also suggest using milk instead of flakes. Doing that makes it even more awesome. I will do that next time.
Take muffin liners and put 1 tbsp of the melted chocolate down. Then add a tbsp of the peanut butter, then cover with another tbsp of chocolate. Freeze until set. O...M..G!!! They were awesome. It was good I only made 2 each for us or we would have eaten the whole batch!
The picture isn't all that pretty. My camera battery is almost dead and I'm a messy preparer! lol Next time I'll do better and re-post.
And finally, for dinner tonight I made tofu-veggie pot pie for myself and chicken ones for my parents. I found the best crust recipe. I love eating raw dough. Yes, I know I'm weird. This dough was awesome. So I knew the crust would be too. What's nice is it can be used for anything. Pies, dinner, whatever. The filling recipe comes from my La Dolce Vegan cookbook by Sarah Kramer. I have modified it to fit my taste buds. And since I'm notorious for not measuring, this should be interesting.
Tofu-Veggie Pot Pie
1 1/2 cup all purpose flour
1/2 cup pastry flour
1 tsp salt
1 tsp sugar
3/4 cup vegetable shortening
6 tbsp ice cold water
Sift together dry ingredients. Cut in shortening. Add water and mix until dough forms. Wrap in plastic wrap and refrigerate for 45 minutes. When ready for pie. Cut into two and roll out on floured surface.
1 small onion, chopped
1 tbsp olive oil
2 celery stalks
1 large carrot
1/2 bell pepper, chopped
1 medium potato, chopped
1/3 cup frozen peas
1/4 -1/2 block of extra-firm tofu, drained
1 - 1 1/4 cup of vegetable stock
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp red pepper
2 tbsp flour
3/4 cup milk
I made them in 6 individual dishes. You can just as easily make them in a casserole dish.
In a large sauce pan add onions and oil and saute until translucent. Add in peppers, celery, carrots and saute for additional 2-3 minutes. Add the potatoes, peas, tofu, stock, and spices. Bring to a boil, then reduce heat and simmer for 4-6 minutes. Stir in flour and milk and simmer until sauce begins to thicken. Transfer to baking dish. Bake on 400 degrees for 20-25 minutes.
Hope you guys enjoy! :o)