Veganomicon Chickpea Cutlets

Hey everyone! This is the first recipe I ever made when I became vegan and I really enjoyed it so I hope you guys do to!

Veganomicon's Chickpea Cutlets

Ingredients

1 cup cooked chickpeas 

2 Tbsp olive oil 

1/2 cup vital wheat gluten 

1/2 cup plain breadcrumbs 

1/4 cup vegetable broth or water 

2 Tbsp soy sauce 

2 cloves garlic, minced

1/2 tsp lemon zest 

1/2 tsp thyme 

1/2 tsp paprika 

1/4 tsp sage 

Grapeseed oil for pan frying 

Directions

1. In a mixing bowl, mash the chickpeas together with the oil until no chickpeas are left. Add the remaining ingredients and knead together for about 3 minutes, until strings of gluten have formed.
2. Preheat a large heavy-bottomed nonstick or cast iron skillet over medium heat. Meanwhile, divide the cutlet dough into 4 equal pieces. To form cutlets, knead each piece in your hand for a few moments and then flatten and stretch each one into a roughly 6 by 4 inch rectangular cutlet shape. The easiest way to do this is to form a rectangle shape in your hands and then place the cutlets on a clean surface to flatten and stretch them.
3. Add a moderately thin layer of grapeseed oil to the bottom of the pan. Place the cutlets in the pan and cook on each side for 6 to 7 minutes. Add more oil, if needed, when you flip the cutlets. They're ready when lightly browned and firm to the touch. 

Makes: 4

these freeze really well so you can make a whole bunch and freeze them for a later date. ENJOY!

p.s. I heard back from the burger bar I reviewed on Crescent and they are going to implement some of the changes I suggested!!! We will definitely be going back there (and if they start serving my carrot cake it might be the place of our birthday celebrations!). 

Vegan Shepherd's Pie

Hello everyone! So today is a vegan shepherd's pie recipe.... ENJOY!

Serve's 6-8

Ingredients
Mashed Potatoes

3 lb. potatoes, peeled and chopped

2 Tbsp Margarine

1/3 cup + 2 tbsp non-dairy milk

1 tsp salt, or to taste

Freshly ground black pepper, to taste

1/2 tsp garlic powder

Filling

2 tbsp extra virgin olive oil

1 yellow onion, chopped

3 cloves garlic, minced

4 medium carrots, peeled & small dice

2 parsnips (or other root vegetable), peeled & diced

4 celery stalks, diced

1 cup, vegetable broth (or more as needed)

1/4 cup red wine (or more broth)

2 tsp dried thyme

1/2 tsp Italian seasoning

1/2-3/4 tsp salt, to taste + black pepper

3 tbsp flour

Directions

1. Preheat oven to 425F and lightly oil a 2.5 quart casserole dish. 

2. Place peeled and chopped potatoes into a large pot and add water, 2 inches above potatoes. Bring to a boil and then simmer on low for about 30 minutes until very tender.

3. Meanwhile, prepare the vegetable filling. Chop the onion and mince the garlic and add to a skillet along with the oil. Cook on low for about 5-7 minutes. 

4. Now add in the chopped carrots, parsnip, and celery to the onion and minced garlic skillet. Cook on medium-low heat for about 15 minutes.

5. When the potatoes are done cooking, drain and add back to the pot. Add the margarine, milk, and seasonings and mash well. Set aside.

6. In a small bowl, whisk together the liquid ingredients (broth, red wine (optional), thyme, and flour). Add this liquid mixture to the vegetables in the skillet and stir well. Add your salt and pepper to taste. Cook for another 5-10 minutes or so until thickened. Season to taste.

7. Scoop vegetable mixture into casserole dish. Spread on the mashed potato mixture and garnish with paprika, ground pepper, and Thyme. 

8. Bake at 425F for about 35 minutes, or until golden and bubbly. Allow to cool for at least 10 minutes before serving.

9. ENJOY!

Have a great day everyone! See you on Tuesday!

Gifts in a Jar

Hey everyone as you know this is my last blog post until exam period is over on December 16th. I was having a hard time coming up with what to post next and came up with the idea to give you guys some gift ideas... I bring you recipe's in a jar:
(NOTE: all require 1 quart or 1 litre glass jars. All recipes below are vegan-ized forms of ones found on the website allrecipes.com )

Soups

1. Rice and Lentil Soup in a Jar

Ingredients

• 2 tablespoons vegetable bouillon granules
• 1/3 cup uncooked converted rice
• 1/3 cup red lentils
• 1 tablespoon dried parsley
• 1/2 teaspoon ground black pepper
• 1 teaspoon poultry seasoning
• 1/3 cup uncooked converted rice
• 1/3 cup green lentils
• 
  

Directions

1. Measure the vegetable bouillon granules into a 1 pint jar. Top with 1/3 cup of instant rice, red lentils, dried parsley, pepper, poultry seasoning, 1/3 cup of rice and then the green lentils on top. Seal with a lid and ring for gift giving.
2. To make the soup, bring 2 teaspoons margarine and 8 cups water to a boil in a large pot. Pour in the contents of the jar and add 1/4 cup celery if using. Bring to a boil, then reduce heat to medium and simmer until the lentils are tender, about 30 minutes.

2. Friendship Soup Mix in a Jar

Ingredients 

• 1/2 cup dry split peas
• 1/3 cup vegetable bouillon granules
• 1/4 cup pearl barley
• 1/2 cup dry lentils
• 1/4 cup dried onion flakes
• 2 teaspoons dried Italian seasoning
• 1/2 cup uncooked long-grain white rice
• 2 bay leaves
• 1/2 cup uncooked alphabet pasta

Directions

1. In a 1 1/2 pint jar, layer the split peas, bouillon, barley, lentils, onion flakes, Italian seasoning, rice, and bay leaves. Wrap the pasta in plastic wrap, and place in the jar. Seal tightly.
2. Attach a label to the jar with the following instructions: Friendship Soup ADDITIONAL INGREDIENTS: black pepper to taste, garlic powder to taste, 1 (28 ounce) can diced tomatoes - undrained, 1 (6 ounce) can tomato paste, and 3 quarts water. TO PREPARE SOUP: Remove pasta from top of jar, and set aside. In a large pot over medium heat, Add pepper and garlic, diced tomatoes, tomato paste, water, and soup mix. Bring to a boil, then reduce heat to low. Cover, and simmer for 45 minutes. Stir in the pasta, cover, and simmer 15 to 20 minutes, or until the pasta, peas, lentils and barley are tender.

Cookies

1. Cranberry Hootycreeks Cookies

Ingredients

• 1/2 cup and 2 Tbsp all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup packed brown sugar
• 1/3 cup white sugar
• 1/2 cup dried cranberries
• 1/2 cup vegan chocolate chips
• 1/2 cup chopped pecans
• 
  

Directions

1. Layer the ingredients in a 1 quart or 1 liter jar, in the order listed.
2. Attach a tag with the following instructions: Cranberry Hootycreeks 1. Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet or line with parchment paper. 2. In a medium bowl, beat together 1/2 cup softened margarine, 1/2 cup applesauce and 1 teaspoon of vanilla until fluffy. Add the entire jar of ingredients, and mix together by hand until well blended. Drop by heaping spoonfuls onto the prepared baking sheets. 
3. Bake for 8 to 10 minutes, or until edges start to brown. Cool on baking sheets, or remove to cool on wire racks.

2.  Oatmeal Cookie Mix In a Jar

Ingredients

• 6 cups rolled oats
• 4 cups all-purpose flour
• 3 cups packed brown sugar
• 2 teaspoons ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons salt
• 1 pound vegetable shortening
• 2 cups raisins
• 1 1/2 cups shredded coconut
• 1 cup vegan chocolate chips
• 1 cup chopped pecans
• 
  

Directions

1. In a large bowl combine oats, flour, brown sugar, cinnamon, baking powder, baking soda and salt. With a pastry blender cut in shortening until crumbly. Stir in raisins, coconut, chocolate chips and pecans.
2. Refrigerate in an airtight container for up to 10 weeks.
3. Attach a tag that reads: Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet, or line with parchment paper. Measure 4 cups of the mix into a large bowl. Whisk together 1/2 cup apple sauce, 2 tablespoons almond milk and 2 teaspoons vanilla; stir into the mix. Roll into 1 1/2 inch balls and place on prepared baking sheet. Flatten with a fork dipped in sugar. Bake in preheated oven for 15 to 18 minutes, or until golden. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

3. Gingerbread Cookie Mix

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/2 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 1 cup packed brown sugar
• 
  

Directions

1. Mix 2 cups of the flour with the baking soda and baking powder. Mix the remaining 1 1/2 cups flour with the ginger, cloves, cinnamon, and allspice. In a 1 quart, wide mouth canning jar, layer the ingredients starting with the flour and baking powder mixture, then the brown sugar, and finally the flour and spice mixture. Pack firmly between layers.
2. Attach a card to the jar with the following directions: Gingerbread Cookies 1. Empty contents of jar into a large mixing bowl. Stir to blend together. Mix in 1/2 cup softened margarine, 3/4 cup molasses, and 1/2 cup apple sauce. Dough will be very stiff, so you may need to use your hands. Cover, and refrigerate for 1 hour. 2. Preheat oven to 350 degrees F (175 degrees C). 3. Roll dough to 1/4 inch thick on a lightly floured surface. Cut into shapes with a cookie cutter. Place cookies on a lightly greased cookie sheet about 2 inches apart. 4. Bake for 10 to 12 minutes in preheated oven. Decorate as desired.

Other

1. Brownie Mix in a Jar 

Ingredients

• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2/3 cup unsweetened cocoa powder
• 2 1/4 cups white sugar
• 1/2 cup chopped pecans

Directions

1. Mix together flour, baking powder, and salt in a quart jar. Layer remaining ingredients in the order listed. Press each layer firmly in place before adding the next layer. NOTE: Be sure to wipe out the inside of the jar with a dry paper towel after adding the cocoa powder, so the other layers will show through the glass.
2. Attach a tag with the following instructions: Brownie Mix in a Jar 1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13inch baking pan. 2. Empty jar of brownie mix into a large mixing bowl, and stir to blend. Mix in 3/4 cup melted margarine and 4 "eggs" (include recipe for vegan eggs) . Mix thoroughly. Spread batter evenly into prepared baking pan. 3. Bake for 25 to 30 minutes in preheated oven. Cool completely in pan before cutting into 2 inch squares.

2. Cinnamon Pancakes in a Jar

Ingredients

• 3 cups all-purpose flour
• 4 teaspoons ground cinnamon
• 2 1/4 tablespoons white sugar
• 2 tablespoons baking powder
• 1 1/4 teaspoons salt
• powdered egg replacer (that replaces 1 egg, instructions on box)
• 
  

Directions

1. In a quart jar, combine all ingredients in layers, placing flour on bottom, then cinnamon in middle and other ingredients on top. Place seal on jar. Store in a cool, dry place up to 6 months.
2. To make Batter for Cinnamon Pancakes: In a medium bowl, combine 3/4 cup almond milk, 2 Tbsp vegetable oil. Whisk in 1 1/3 cups prepared Dry Pancake Mix until moistened but still lumpy.
3. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

3.  Cappuccino in a Jar

Ingredients

• 2/3 cup instant coffee granules
• 1 cup powdered non-dairy creamer
• 1 cup vegan powdered chocolate drink mix
• 1/2 cup white sugar
• 3/4 teaspoon ground cinnamon
• 3/8 teaspoon ground nutmeg
• 
  

Directions

1. Have ready 2 (12 ounce) canning jars. Put the instant coffee into a food processor, and process to a fine powder. If you don't have a food processor, put it into a large plastic bag, and crush with a rolling pin.
2. In a large bowl, combine creamer, chocolate mix, instant coffee, sugar, cinnamon, and nutmeg. Stir together until well mixed. Spoon into 2 - 12 ounce jars.
3. Attach a note to each jar that reads: Cappuccino: Mix 3 tablespoons of powder with 6 fluid ounces hot water.

Question: Have you ever made recipes in a jar to give to someone? if so what are some recipes in a jar that you have made or received?