Stuffed Mushrooms

This was a historic recipe growing up at my house, with the base recipe surpassing 1977! How retro!



12 large mushrooms
2 Tbsp margarine
1 medium onion, finely chopped
¼ C green peppers
½ C vegetarian pepperoni, diced (opt)
1 clove garlic, minced
½ C crushed round crackers (appx 15 crackers)
3 tbsp nutritional yeast (opt)
1 Tbsp parsley
1 Tbsp oregano
1/3 C vegetable (or no-chicken) broth
Salt to taste

325 degrees

1. Remove stems. Chop and set aside.

2. Clean the rest of the mushroom and drain caps on a towel.

3. Melt margarine in skillet. Add onion, pepper, pepperoni, garlic, and mushroom stems. I used soy chorizo.

4. Cook until tender, but not brown.

5. Add crackers, nutritional yeast, parsley, and oregano. Mix well.

6. Stir in broth. Add salt to taste.


With broth

7. When stuffing all sticks together, it is done. You may need to add more crackers for it to thicken up.


Ready for stuffing!

8. Spoon stuffing into the caps.



9. Place caps in a shallow baking pan with ¼” of water covering the bottom.


I used leftover vegetable broth

10. Bake uncovered for 25 minutes at 325 degrees.



I added a little vegan cheese for fun. Enjoy!

Vegan Crab Cakes

I've been toying around with this for a couple of weeks, and these are definitely taste sensations!




2 slices of bread (any type)
2 Tbsp non-dairy milk
1 Tbsp vegan mayo
1 Tbsp soy sauce
1 Tbsp parsley flakes
1 Tbsp baking powder
1 tsp Old Bay Seasoning (copy-cat recipe)
1 lb firm tofu, drained & pressed
salt to taste (no more than 1/4 tsp)

1. In a mixing bowl, tear up the bread into small pieces. Add the milk to moisten the bread. It will be a little sticky.

2. Except for the salt, add & mix the remaining ingredients, crumbling the tofu. Now add the salt to taste.

3. Mix with your hands to make sure the tofu is really crumbled up and everything is all stuck together.



4. Heat a frying pan on medium heat, with just a little bit of oil.

5. Form the mix into (about) 10 patties. Pat them with pressure to make sure the air is out, and that they will stick together.
*Note: Make a thinner, normal sized patty as compared to the very thick normal crab cakes. They are easier to handle, cook better, and have more lovely golden crunch.



6. Fry until golden brown (just a few minutes). Be gentle when flipping the patties.



Avoid fattie patties like the one in the back! Keep them thin!

7. Eat! Enjoy any way you please. On their own with a little mayo, in a sandwich, in a salad, etc.
Makes 10 patties on average.

Mock Tuna Spread

This is from The Mcdougall Quick and Easy Cookbook (which I highly recommend) and by golly if it doesn't really taste like tuna salad. Great for a snack on a warm day!





1 15oz can garbanzo beans, drained and rinsed
1 stalk celery, finely chopped
1/4 C finely chopped onion
1/4 C finely chpped green onions
1 Tbsp lemon juice
1/4 C tofu mayonnaise

Place beans in a food processor and process until coarsely chopped OR mash with a bean masher. Don't over process to a smooth consistency.

Place in a bowl and add the remaining ingredients. Mix well. Chill at least one hour to blend the flavors.

Recipe Hint: Add 2 tablespoons of pickle relish to thie spread to jazz it up. We like this spread oncrackers or toasted fat-free crumpets.

Makes 2 cups. Prep time: 15 min. Chilling time: 1 hour.

I highly recommend adding the relish. I also add a shake of paprika. Sometimes I eat it by itself, other times I serve it on toasted whole grain bread with lettuce and avocado. num num.

Sticky Toffee Pudding

I never had sticky toffee pudding in the UK. Mama Ronin did however, and was absolutely ga-ga over the stuff.. and after making this, you will be too!
This vegan version will rival any traditional sticky toffee pudding recipe. Hands down. Seriously worth the effort.

Possible confusion note: STICKY TOFFEE PUDDING IS NOT ACTUALLY PUDDING! It's a wonderful, sponge cake soaked in syrup.



The original recipe is HERE from The Vegetarian Cookery School. So my metric friends can use that link directly to make it.

Here is the recipe converted to standard:

Ingredients for sponge cake

1 1/8 C soy milk
6 Tbsp water
1 1/2 C dates
1 tsp baking soda
1 1/2 C (=8 Tbsp) vegan margarine
3/4 C soft brown sugar (loose, not packed)
1 1/3 C white self raising flour
1/8 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cinnamon

Ingredients for toffee sauce

5 Tbsp golden syrup
1 1/4 C soft brown sugar (loose, not packed)
1/2 C + 2 Tbsp (= 10Tbsp) vegan margarine
6 Tbsp soy creamer
1 tsp vanilla essence



1. Pre-heat the oven to 375F-190C-Gas5.

2. Line a 8" x 8" (20cmx 20cm) shallow cake tin with baking parchment.

3. Chop the dates in half & put them in a small saucepan and cover with the soy milk & water & simmer until the dates are soft.

4. Take off the heat & stir in the baking soda, which will froth as you add it to the date mixture. Leave to cool.

5. Beat together the margarine & sugar until pale & creamy.

6. Add the date mixture & stir in.

7. Mix the spices into the flour. Sieve the flour & fold into the sponge mixture.

8. Spoon the sponge mixture into the prepared tin.

9. Bake in the pre-heated oven for 30minutes or until cooked & the sponge bounces back when pressed.

10. To make the sauce: melt the syrup, margarine, sugar & vanilla essence in a small saucepan & simmer for 5 minutes without stirring. Leave to cool slightly & then stir in the soy creamer.

11. Prick the pudding all over & pour half the hot toffee sauce over the pudding. Serve the rest of the sauce with the pudding & if you like a scoop of vanilla soy ice cream.




This stuff is definitely for special occasions. It's so good you'll gain 5 lbs just looking at it!!!

Taco Casserole

At first, "Taco Casserole" kinda seems like one of those dishes that comes from one of those families who make cheeseburger-roni with tater tots on top...
But let me tell you, this is pretty tasty and you can make it as healthy or unhealthy as you like!



You will need:

3 cups meat substitute such as:
-vegetarian beef crumbles
-TVP (small crumbles)
-tofu
-choice of beans
(or a combination of any)

Taco seasoning
1 can of kidney beans, drained
1 1/2 C biscuit mix (DIY recipe)
1 C non-dairy milk

Any optional toppings you want such as:
Tomatoes, chopped
Lettuce
Black olives, sliced
Chili peppers
Avocados
Salsa
Vegan cheese
Vegan sour cream
Etc.

1. Heat oven to 400F (200C) and grease an 8" baking dish.

2. Follow the taco seasoning directions and mix with any or all meat substitute combinations. Stir in kidney beans.


I used tofu and TVP

3. Once everything is combined and seasoned, put the delicious bean mixture into the baking dish. (If using vegan cheese, sprinkle this on top now).


I added a can of chilis on top

4. In a bowl, combine the biscuit mix and non-dairy milk. One mixed, pour over top the mixture.

5.Bake uncovered for 20-25 minutes or until lightly brown on top.


As an afterthought, I decided to add a little Tofutti cheese

6. Add toppings and serve!


Tomato, avocado, salsa verde, lettuce.

This makes about 6-8 delicious portions.
Just writing about it makes me want to go make it again. Perhaps I will!

Creamiest Vegan Mac n' Cheez EVER

Now, I stole this from Lindy Loo of Yeah, That "Vegan" Shit who stole it from RosemaryAmey, and I'm stealing the whole thing so I ain't gotta type nuttin' out.

Lindy Loo personally warned me about how amazing and addicting this recipe. First you start with a little sneaking sauce out of the pan, then you progress to eating it before it's even baked. Soon, you're eating it just to feel normal and you're stealing money out of your mom's purse to go buy more elbow macaroni.



Now, I like nutritional yeast sauces, but even the claims of the best weren't that good (like Veganomicon's for example. AWFUL), so I took her words wth a grain of salt. I usually stuck with actual vegan cheez to make my Mac fixes. And MaMa Ronin always made it in a crock pot. I never ate baked macaroni! Especially not with, good Lord, CRUNCHY bits on top!

I did not heed Lindy Loo's words, and now I keep shoveling it my mouth despite my stomach not being able to hold any more of it. YOU WILL BE A BELIEVER!


Vegan macaroni and cheese

You will need to have three pots bubbling away on the top of the stove
First pot: Pasta

2 cups uncooked macaroni
water

1. Bring water to a boil.
2. Add pasta.
3. Cook until done.
4. Drain.

Second pot: White sauce

1/4 cup vegan margarine
1/4 cup flour
1/2 tsp salt
2 cups vegan soydrink

1. Combine margarine, flour, and salt over low heat.
2. When it bubbles, gradually add the soydrink.
3. Cook and stir until it is thick and begins to bubble.
4. Remove from heat and add the "cheese" from the third pot.

Third pot: "Cheese"

1/4 cup "good tasting" nutritional yeast
1/4 cup cornstarch
1 Tbsp flour
1/2 tsp salt
1 cup water
2 Tbsp oil
1/2 tsp Dijon mustard

1. Mix nutritional yeast, cornstarch, flour, and salt in a small saucepan.
2. Add water, oil, and mustard.
3. Cook and stir until it thickens and bubbles.
4. Add it to the white sauce from the second pot.

**Note from VR: I like to add a little paprika or hot sauce here, just to give it something extra**

Putting it together

cracker crumbs or bread crumbs

1. Preheat oven to 375 F.
2. Mix cooked pasta with "cheese" sauce.
3. Pour into a greased casserole dish.
4. Top with cracker crumbs or bread crumbs.
5. Bake for 30 minutes.


Note: The leftovers start to thicken up, but at this point in the addiction, it won't matter to you. You'll be scooping it out of the fridge cold in a fit of midnight cheez sweat.



You may notice some green bits in there. I was so hopped up on sauce that I had to mix elbows and tri-color fusilli (corkscrews) just to get my full fix.

Personal macaroni baked dishes:

Traditional Lasagna with Béchamel Sauce

I've been making and eating this so much in the past weeks no wonder I couldn't update!




AND IT TOTALLY FOOLS OMNIS!

Our European brothers and sisters make lasagna a little differently than we do in North America. They use a white (Béchamel) sauce, where as we just tend to pile on mountains of cheese (which I have made before if you rather make that lasagna.)

You will need:
12 pieces of lasagna
Tomato sauce
Béchamel Sauce
Any veggies or fake meat crumbles (opt)
-recipes following them-

OVEN: 350F (180C)

1. Cook lasagna according to box.
(that no-bake lasagna is a waste of money)

2.Combine and simmer tomato sauce
(Or use 2 jars of purchased marinara sauce & skip to #3)

TOMATO SAUCE RECIPE:
1 reg size can of diced or stewed tomatoes (about 14 oz)
1 reg size can of tomato sauce
1 tsp oregano
1 tsp garlic
pinch of nutmeg

-Put everything in a pot, bring to a boil. Lower heat to a simmer until ready to be used. (This will cook down some excess liquid and make it more flavorful) If, after cooking, it's too chunky for your tastes, use a potato masher.

3. Make Béchamel Sauce

BECHAMEL SAUCE RECIPE:
4 Tbsp margarine
1/3 C flour
2 1/4 C non-dairy milk
1/4 C nutritional yeast (opt)
1/2 tsp dijon mustard
salt to taste
pinch of nutmeg

-On low heat melt the margarine. Take off heat.
-Slowly sift flour in while stirring.
-Add the non-dairy milk a little at a time while stirring.
-Bring to a boil while stirring slowly. It will thicken.
-Take off heat. Add nutritional yeast, salt and nutmeg.

NOTE: If you are using soymilk, it will taste a little sweet. Do not worry! Once baked, you won't notice it at all.
Traditionally, this is where you would add in some crumbled cheese. Feel free to add in vegan cheeze, or even crumbled tofu for texture, but it honestly doesn't need it.

4. If using veggies, lightly sauté any "hard" veggies like squash, peppers, or eggplant. "Soft" veggies like mushrooms and spinach can be used raw. Also sauté any veggie meats you wish to use.

5. Grease a lasagna or casserole dish (10" x 12") with margarine. Place a thin layer of tomato sauce on the bottom.

6.Layer the bottom with 4 pieces of lasagna. Cover with a layer of tomato sauce and then the béchamel sauce. Add layer of veggies and faux-meat.

7. Repeat step six.

8. Lay your final 4 lasagna pieces on top. Cover with tomato sauce then béchamel sauce.

9. Cover the dish with foil and bake for 30 minutes.
Remove the foil and bake for another 10 minutes.

10. Let cool for 10 minutes (this lets the lasagna set-up so you don't have scalding hot sauce oozing everywhere).

DIG IN!!



I enjoy mine plain, with no extra frills. I did crumble half a block of firm tofu for the first one to texture, but like I said it's not necessary.
The picture above I made was for an extended family get together. I didn't say anything and no one knew none-the-wiser. It was deliciously fantastic!
Except for soymilk, it is a traditional recipe, so your relatives won't get as scared as if it were made from tofu!!

Haggis & Mashed Root Vegetables

When I went to Scotland, I fell in love with veggie haggis. I've had canned veggie haggis since, and it's just not the same. So this satisfies those cravings! And any recipe that encourages whiskey is ok with me!

Notes:
*Veggie haggis is spicy, and this is no exception. If you're not a spicy fan, cut the cayenne in half.
*If you skip making the mashed root, you will only need ONE med/large turnip/rutabaga (4oz worth).
*I used reg olive oil in place of all the others
*Please read through the recipe first. Any extras will be in italics or parentheses

Haggis and mashed root vegetables
From Vegan: Over 90 Mouthwatering Recipes for All Occasions

Prep: 15 min/ Cook: 1 hour/ Serves: 4

HAGGIS:

1 lb (500g) rutabaga (swede), turnip (peeled) or squash, finely chopped
1 tsp finely chopped fresh root ginger

2 oz (50g) coconut oil
1 1/4 C (4oz/125g) porridge oats (non quick-cooking oatmeal)
1 onion, chopped
4 mushrooms, chopped
1 carrot, finely chopped
7 oz (200g) cooked kidney beans, chopped (about 3/4 of a can)
1/2 C (2oz/50g) shelled walnuts, chopped (or walnut meal)
2 Tbsp rapeseed oil
3 tsp yeast extract (like Marmite)
2 tsp black pepper
1/2 tsp cayenne pepper
1 tsp chopped parsley
1 tsp chopped thyme
1 tsp chopped sage
1/2 tsp ground nutmeg
2 Tbsp lime juice (= 1/2 fresh lime)
1 Tbsp soy sauce
1 Tbsp whisky or balsamic vinegar

POTATO MASH:
1 1/4 lb (625g) potatoes, quartered
1 1/4oz (30g) vegan margarine
1 Tbsp soya cream
1/2 tsp chopped rosemary
salt & pepper




1. Preheat oven to 350F (180C/ gas mark 4). Place 12 oz (375g) of the swede (rutabaga) in a large saucepan of water, add the fresh root ginger, bring to a boil and simmer for 30 minutes. Put the potatoes for the mash in another large saucepan of cold water, bring to a boil and simmer for 30 minutes, until soft.

2. Meanwhile, heat 1oz (25g) of the coconut oil in a large non-stick frying pan and gently toast the oats for about 2 minutes, stirring constantly, until golden brown (mine took about 5). Transfer to a bowl and set aside.

3. Heat the remaining coconut oil, then gently fry the remaining swede with the onion, mushrooms and carrot for about 10 minutes until the swede starts to soften. Add the kidney beans and stir until hot. Transfer the fried vegetables to the bowl of oats, then add all the remaining haggis ingredients. (The mix smells great!)

*At this point, I would pulse it a few times in a food processor, just to give it a finer texture*



Turnip, onion, mushrooms, carrot, kidney beans

4. Divide the mixture between four 3 1/4 inch (8 cm) oven-proof ramekins, cover with foil and place in a deep roasting tin half-filled with boiling water. Bake for 30 minutes.


I just used one dish (sitting in the boiling water)

5. Reheat the boiled swede, then drain and mash with half the margarine and salt and pepper. Reheat the boiled potatoes, then rain and mash with the soya cream, the remaining margarine and the rosemary.

6. Remove the ramekins fromt he oven, run a sharp knife around the edge of each one, then turn out on to warmed plates. Add 2 spoonfuls of each mash to the plates and serve this vegan version of the traditional Scottish sheep's sausage with a tot of whisky.


Makes an excellent baked potato topping!!

BONUS:
While chopping veggies I came across a Siamese Mushroom!

Ghanaian One Pot Curry

or stew. I will already tell you this "recipe" is a gem; quick, healthy, and you would have to try real hard to screw up.

I came across this while researching a couple from BBC America's Last Restaurant Standing (it broadcasted last year as The Restaurant on regular BBC) who cook Ghanaian food.

I stumbled upon a volunteer's site about traditional Ghana culture and food.

And there was the Universal Method for cooking one-pot stews and curries.
It gives very easy instructions and some example recipes.



I have done this twice in the past week, using up veggies and adding different liquids. Mine turned out more Indian, as I used Indian spices and curry paste for the base. (And MaMa Ronin proclaims it's better than our yummy Indian restaurant's!)

The picture above is made with onions, garlic, spices, veg bratwurst, tomatoes, potatoes, carrots, broccoli, & peas.

The picture at the end is made with onions, garlic, spices, veg bratwurst, tomatoes, potatoes, spinach, mushrooms & peas.

You will need:
A big pot
Any veggies you have!
Spices (such as garlic, cumin, paprika, etc) or something like curry paste
Fake meat or tofu (opt)
Liquid (opt) (like water, broth, coconut milk, etc)

Start chopping your onion while the oil is heating. While that sautees, start chopping the next batch to go in, while that sautees, start with the next batch, etc. No time is wasted, it's great.


-I started with a little oil on low/med heat, chopped onion and garlic, spices (I used a couple of spoonfuls of curry paste). Sautee.

-Add the "meat category" & sautee. I used chopped Tofurky's Bratwurst.

-I add chopped potatoes now too to soak up some of those lovely spices. I also add chunks of tomatoes so they can start to simmer and stew. (Now would be the time to add the rest of your "Class B" food like beans, carrots, broccoli, eggplant, etc.). Sautee just a minute or two for the spices to start to coat and absorb.


(Shown: 1 onion, 2 med potatoes, 2 tomatoes, 2 garlic cloves, 1 brat)

-Add your liquid now if you choose. Try to add just enough to cover the potatoes. From here on out the pictures are with coconut milk. In the picture at the top I used water to finish as a stew. Or add a little and have the potatoes steam to have more of a dry curry.

-Simmer about 10 minutes (more or less depending on your chunks) or until potatoes are done.

-At the end of the cooking time add the veggies in "Class B" that cook quickly, such as frozen peas and mushrooms. I would stir in spinach right before serving.


Isn't that color amazing!?

It takes around 20 minutes from start to finish. That's just about the same time it takes to cook some rice to go along with it! I used Basmati rice cooked with saffron threads.




Full of veggies and flavor, you can't go wrong!

Simple things

I think when you don't eat certain things for a long time you sort of forget about them. So here is a refresher for your mouth for those no-fuss lazy days.

Pizza Bites!



Sauce and a little Tofutti cheeze on mini bagels, top with bac'n bits (and they taste just like the frozen ones, heartburn and all!). Also good with mushrooms!
Bake 350F for 10min.
Note- I dropped these on the floor right after I took the photo. I still ate them.



Turn a simple bag of ramen into a lovely soup!
Here we have Wizard and Astronaut flavors from the Asian grocery store. They smelled like Pringles.



Before you add your instant noodles, throw in any left over veggies. Boil chunks of things like carrot, onion, cabbage, mushrooms, & faux-ham for about 5 minutes, then add your noodles & base. Stir in green onions and spinach or bok choy after you put it in a bowl. Turn cheap noodles into a warm hearty soup!

Vegan Tofu Takoyaki

Takoyaki is a Japanese dish that translates to "fried octopus balls." And that's "balls" as in the shape of dish! It is a piece of octopus covered in batter and cooked in special takoyaki-iron that produces the ball shape. Osaka is very famous for its takoyaki.



I decided to translate & alter an authentic Japanese tofu takoyaki recipe so that the rubbery filling is a mushroom! I'm a genius, I know.



Ingredients:
1 tub of 14 oz extra firm tofu, drained & pressed
14 small-medium sized white button mushrooms, extruding stem bottoms cut off
1/4 heaping cup of flour

Ingredients PART 2:
1/4 tsp salt
1 1/2 tsp soy sauce
1 green onion, finely chopped
1 Tbsp pickled ginger, chopped (or 1/2 tsp ground ginger)
1 Tbsp golden sesame seeds

frying oil
metal tongs

Toppings (opt)- Use all of these for an authentic eating experience (I did leave out the fish flakes though!):
-Okonomiyaki sauce (available at any Asian grocer- check ingredients) BBQ sauce is an acceptable substitute
-mayo, drizzled
-nori (seaweed) flakes


I say 14 mushrooms, but in reality, you may use more or less depending on the size of your mushrooms

1. Heat oil on medium in a deep dish pan to start to heat up.

2. In a large mixing bowl, mix all of PART 2 from the ingredients.

3. Crumble tofu into same mixing bowl. Mix well with hands, fork, potato masher, etc. Make sure the tofu is finely mashed. No chunks.

4. Mix in flour well. It should thicken into a "dough" immediately.




5. Take a palm full of dough and place a mushroom on top of it.




6. Start to work the dough around the mushroom until "just covered." Squeeze around between your cupped palms to distribute the dough around more evenly. This also squishes out any excess air.



7. Place in hot oil. Fry a minute each side until golden. Turn using a pair of tongs. (If you didn't have a lot of oil/deep pan like me, you may have to turn the mushroom on its side to cook as well).




8. Place on paper towel to drain excess oil.

Enjoy with your toppings!

Chocolatey News!

http://chocoagogo.etsy.com

FEB 5th (tomorrow) I will be launching my vegan chocolate online store!
I'm nervous and excited to see how it will do. Especially with Valentine's Day coming up, vegans and vegan sweeties will now have a nice quality chocolate to munch on!

Here is a sneak peak just for you Ronin readers! Items will be different types of pretzels, chocolate covered Oreos and a nice mixed box of chocolate.


Peanut Butter wrapped pretzels


Butterscotch Tuxedo pretzels


Dark chocolate Oreos


Sprinkle-tastic pretzels


Zoom in of the mixed box of chocos

So please tell your friends! =)

Homestyle Vegan Chicken Fingers

This is based practically entirely on my General Tso's Tofu.



This is for more of a spicier Cajun vegan finger, so replace any spices with what you see fit!

2 C dried bean curd skin/peel
2 C veg. chicken broth (1 bouillon cube = 2 C broth)
1 C cornstarch
1/2 tsp cayenne powder
1/2 tsp oregano, dried
1/4 tsp cumin, ground
1/4 tsp garlic powder


1. Boil 2 C of water and add bouillon cube. Stir until dissolved.

2. Put dried tofu in a bowl. Pour 1 C of broth over to cover tofu. Stir around.

3. Let sit for 10-15 minutes (whenever you don't feel any hard parts). You may need to add more broth as needed.

4. Place cornstarch and spices in a tall bowl. Stir with a fork.

5. Heat 1/4" of oil in frying pan on Med/Med-High heat. Drop a small piece of batter in (a little of the cornflour + a little broth). When it sizzles, it's ready. (BE CAREFUL OF NOT GETTING ANY LIQUID IN THE OIL!)

6. When tofu is ready, drain the excess broth (don't let it sit in it).

7. One at a time, place about 10 soaked tofu bits in the bowl of cornstarch. Gently swirl it around to cover completely. They should look dry. If moisture is coming through, give them another swirl.

8. Gently place in the oil. Fry each side about 4-5 minutes, or until golden brown. Set aside to drain on a paper towel.

9. Repeat 7 & 8 in small batches until all gone (duh).



Serve with your favorite sauce! I used BBQ sauce and a homemade ranch.

*Dried tofu skin is ideal. I bought mine at an Asian grocery store.