Buffalo Things

Get that? Instead of wings: "THINGS." I also almost called this post, "Buffalo Shoe Tongues," because I'm pretty sure you could cover chewy, smelly, shoe parts (borrowed from any hobo) with buffalo sauce, dip them in ranch dressing and serve them with celery and they would be irresistible. This is, however, a very good recipe, despite the fact that it seems anything under that sauce would taste good. (Or, I suppose I could have called them Buffalo'd cauliflower, which is what they are.)

I went to see the bro recently, and he took me to an eatery heretofore unknownst to me: the Veggie Grill. I hear it is growing quickly, springing up new franchises throughout California. Well, it ain't growing quickly enough, because I'm gonna dream about it until I'm in LA again.

The Veggie Grill doesn't use any animal products at all - no dairy, meat or eggs. And while I really enjoyed their "comfort" food or fast-food-style items, they are also maximizing nutrition in a lot of items (not just a straight, "hey, fries are vegan!" approach). The first time we went, two of us ordered the "All Hail Kale" salad, with "Blackened Chickin'." It was DELICIOUS. And the one in front, btw, is a lunch portion! I usually eat my kale cooked, but these dressed greens really inspired me to eat more raw kale.

Oh, and a side of mac and cheese, just because hey, I had a race the next day, so why not?

This first visit is also where I discovered their Buffalo Chickin' Wings. I discovered them on my brother's plate. I discovered most of them, and only left him a few. These really unglued all of us. I've been thinking about them since.

David also had the "All-American Stack," which he said he really liked.

We took home two pieces of the carrot cake, which I discovered was great with a glass of soy milk. I also discovered half of my brother's carrot cake as well. (Seriously, I love that guy.)

I loved this place so much that we went back the next day! This time, I had the "Baja Fiesta" salad. It was great... But I found myself wishing it were made with kale. Believe me, I've never said those words before, either.

This time, I got my own order of the "Buffalo Chickin' Wings." I think I may have shared. No, I'm pretty sure I didn't.

David went full-force, and made an entree out of two orders of the wings. You go, boy!

So, what's the damage? I looked at their newly-posted calorie counts, and sure, some of the dessert or "splurge" items can be up in the 400-500 calorie range (although most of the menu is lower). But seriously? I don't think they compare with the counts at most fast food places, and the nutrition is much denser. For contrast, I took a picture of the calorie counts at the snack bar of a local movie theater we went to:

Wow, movie theater, 1390 calories for nachos? As my husband loves to quote from the movie "Spinal Tap": "Yeah, too MUCH fak-king pehspective."

Anyway, what is a girl to do about this buffalo craving she came home with? I found this recipe from "Food Fanatics" on facebook (partially reprinted), and I made some changes to just about every line, which are reflected in the following places as noted:

Ingredients:
1 head cauliflower, cut into florets

For the batter:
Dash of Frank’s Buffalo Sauce (originally Original Hot Sauce)
1 c. white rice flour (originally 1/2 cup)
1 c. BEER (originally 1/2 cup water)
Pinch salt

For the Buffalo sauce:
1/2 c. - 1 cup Frank’s Buffalo sauce (this is double or triple the original)
1/4-1/2 c. vegan butter, melted (originally 1/4 cup canola oil)
Pinch salt

Instructions:
Preheat oven to 450 degrees. Mix together the batter ingredients in a small bowl. Dip the cauliflower in the batter until coated evenly then place on greased baking sheet (I just tossed the cauliflower florets in the batter). Bake for about 15 minutes or until the batter hardens. (I flipped them once, and ended up with about 20 minutes.)

Mix together sauce ingredients in a small bowl. Once the cauliflower are done baking, brush them with the hot sauce mixture (I tossed them in the sauce in a bowl, restaurant-style) and they have you baking again. (I just tossed the baked cauliflower in sauce and got to eating.)

I served these with my very own Vegan Ranch, which I must say is pretty fantastic. The recipe works very well - the cauliflower doesn't stick to the sprayed foil, and it cooks through. Best oven-battered anything I've had, I think!

Vegan Ranch Dressing

Success! Ranch dressing that tastes just right. I'm pretty sure no one would be able to tell that there is no dairy in this punk.

The key to making this is finding a ranch seasoning packet that has no milk solids in it. Many of the ones I've looked at have dessicated dairy in them. But I found one that doesn't: this one is Roundy's generic brand (purchased at Mariano's). Check your generic version's ingredients label.

Ingredients:
1 package soft or silken tofu (drained but not pressed)
About 1 cup of soy milk
About 3 Tblesp. Vegenaise or other vegan mayo
1 package ranch seasoning (I used Roundy's)
1 6 oz. container Almond Dream plain or other non-dairy yogurt
1 Tblesp. dijon mustard
1 capful of lemon juice concentrate
About 2 Tblesp. chia seed powder, or flax seed powder
salt to taste (AFTER the above ingredients are blended)

Put it all in the blender and whir it up. Though the seasoning packet has sodium, I found the large batch needed a bit more after tasting. You can freeze the large batch in smaller portions (makes about 4 small containers as shown). When thawed, you will see a bit of separation/grainy look to the dressing - but it doesn't affect the taste or the texture (remember, this isn't dairy - so separation doesn't mean curdling). I suppose you could whir it up again in the blender after thawing, but I can't be bothered with that when there is eating to be done.

Soft Pretzels

Saw a new recipe in the usual way... On Pinterest. If you know me, you know that nothing goes straight to fond memories for me like a soft pretzel. They evoke lots of memories of my father, and yes, Hot Sam at Lincoln Mall.

Here is the recipe link. Everything went very smoothly and fairly effortlessly. I used my own little hands, and no paddle attachment. The only changes I made were:

1) The amount of baking soda stated will not dissolve in the amount of liquid stated. Add a little water, and it will still all go well.

2) I used half whole wheat flour, and half APF. I like whole wheat pretzels, and I was hoping these would taste more like an Auntie Anne's pretzel. They do.

3) I rubbed vegan butter all over these bad boys when they came out, then covered them in cinnamon, salt, and Sugar in the Raw. If that sounds naughty, that's because it is. They might look like little piles of doggie doo in my photo, I dunno, but they taste unbelievably, sinfully good. Quite unlike doo.

Mine only took about six minutes to bake, on a sprayed cookie sheet. This will be happening again. I think next time I might make a chocolate spread for them just like they used to have at Hot Sam, though that's just for nostalgia, because they surely don't need it.

Thanks for pinning, Susan M.!

Lentil Burgers

I had some leftover filling from my breakfast burritos (potatoes, onion, bell pepper, vegan cheese and tofu), and leftover cooked lentils from my mushroom lentil loaf... I decided they would be a perfect mix for some burgers. (One of my bosses told me that I'm not allowed to call anything vegetarian a "burger," but I think it's less incorrect than the "meatloaf" I brought in, sans meat.)

I'm finding that I can make a burger out of anything fairly pasty (for example, sweet potato, or in this case, the cooked lentils), then by adding breadcrumb and binder. I added some tahini to this mix, breadcrumb, and about two chia "eggs" (1/2 cup ground chia seeds, plus about 3/4 water). Mix, season (I used cumin, chili powder, a little ground fennel and salt and pepper). Mix by hand, keep tasting, and separate into patties to toast up in a pan.

I pre-cooked all of them, and then froze them in packs of two in aluminum foil in the freezer for re-heating.

Now that's so simple, we really need to talk about something else. I was wondering, are we really sure that Matthew Crawley is dead? I mean, he looked pretty dead. I realize that he was underneath the front wheel of a car and bleeding out the head, and then there's that frozen stare... But I'm thinking that there JUST might be a chance.

There's a small chance, right?

Breakfast Savory Crepe Burritos

I have a stepsister who lives in Washington state. If you can believe it, I don't think I've ever actually met her in the 25-some years my mom has been married to her dad. I do know, however, through my mom that she has been a dedicated vegan for many years. She gave me a great vegetarian crepe recipe, which involves chick pea flour and several ingredients. I've had them when my mom has made them for me, and they are very good. However, I have yet to buy any chick pea flour, and I don't often like too measure too many ingredients. So I came up with a "quickie crepe" recipe for savory crepes that is pretty good, and has fewer ingredients, and no measuring at all. The numbers listed are for "parts" - so, however much you like, in the following proportions:

• 1:1:1/2 parts Bisquick, whole wheat flour, and nutritional yeast, respectively 
• 1-2 Tblesp. miso paste, whisked smoothly into a little veggie broth, then added
• water and veggie broth until the mix is fairly thin 

So, that's one part Bisquick (vegan! Yay!) to one part WW flour, to a half part nutritional yeast. I just dump some Bisquick in the left side of a bowl, then add an equal part of the flour, then a half part nutritional yeast. Totally "eyeballed." The resulting crepes are just a little "puffy," and not as paper thin as a true crepe would be. However, they are satisfying and great for filling. I made breakfast burritos out of this batch, filled with a western-style tofu "scramble," lentils, and vegan cheese.

Tofu Scramble

1 diced baked potato (a leftover)
one diced bell pepper
one small diced onion
one package sliced mushrooms
1 block of pressed and crumbled tofu
garlic powder or blackening seasoning, salt and pepper
about a cup of cooked lentils, which I had withheld from my lentil mushroom loaf

I peeled my cooked potato (I make 5 or so baked potatoes at a time in the oven, so that I have them throughout the week for use in cooking, or to top for a quick lunch) and toasted it on high heat in a little vegetable oil until well-browned. Then I added and sautéed the pepper, onion, and mushrooms first, then added the tofu and lentils just to warm them through, and seasoned the mix. I put a little filling down the middle of a crepe, and added vegan cheeses on top. I folded them up, and decided that half would be plenty for a single breakfast!

I first folded them in Glad Press and Seal, then in aluminum foil. They "peel" more easily out of the freezer this way, are protected against freezer burn, and I can drop them in a bowl and re-use the piece of Glad wrap to re-heat them (about 2 minutes a side, covered and on high power).

Mmmm, steamy.

Now I have a hearty breakfast stockpile for the next several months, since I save these for my hurried work mornings.

Mushroom Lentil Loaf

I wanted to try my hand at a veggie "meat" loaf... I do love a hearty loaf, and I love the leftovers on a sandwich. I ran across this recipe, and since I love mushrooms, too, I started there. (Vegan dishes need that umami for deeper flavor, and I figured this one would be loaded with it.)

Of course I substituted the eggs for vegan chia "eggs," and the parmesan for "parmezano sprinkles," which I make up in large batches (I use raw cashews, however). Still, I found that while this loaf came out of the oven in loaf form and had great flavor, it was much too crumbly and fell apart. I made some adjustments, and came up with the following recipe - which includes cooked lentils, breadcrumb, and lots of (chia) binder to hold the whole thing together. I also squeezed out the mushrooms and the green veggies after cooking - the veggies stay juicy but don't add extra water). I was really happy with the results.

I recommend doing some of this ahead of time to ease the prep - the peppers can be roasted the day before, and the mushrooms cooked down and refrigerated. I also use my food processor on "pulse" to do all the chopping. I do them all separately, and add them to the mixing bowl as I go.

 Mushroom Lentil Loaf

Ingredients:

• 32 oz. white mushrooms, cleaned, chopped semi-fine
• 3/4 cup nuts (cashews or walnuts work the best) pulsed small but not too fine
• 2 blackened green peppers, peeled, patted dry and chopped semi-fine  (see link for prep - I use a plastic bag to steam them before rinsing and peeling)
• About 1 1/2 cups green beans, asparagus, cooked down spinach, or any combination thereof, squeezed in a clean tea towel after cooling and pulsed semi-fine - I use frozen veggies and just microwave them
• Binder - about 1/2 cup chia or flax powder, added to 2 cups water, whisked, and refrigerated for 15 minutes or more (this is your "egg")
• About 1-2 cups cooked lentils - I followed the instructions and cooked a whole bag, putting the leftovers in the fridge - I'll tell you what I did with the leftovers later
• About 1/4 cup Parmezano Sprinkles
• Seasoning to taste - you can taste a vegan meatloaf mix as you go! I added salt and pepper, cumin, thyme, marjoram, garlic powder, onion powder, chili powder, and dry mustard (about a 1/2 teaspoon of each)
• 2 Tblesp. BBQ sauce
• 2 Tblesp. ketchup
• About 1-2 cups panko breadcrumb, seasoned or otherwise

Topping:

• About 1 cup ketchup
• about 1 1/2 tsp. ground mustard
• about 1/2 cup brown sugar

So after you've given everything a good squeeze in a clean tea towel, pulsed it into the food processor and combined it, it's time to use your noodle. It's a "feel" thing. I leave the breadcrumb until last - then I add it until I feel the mixture is pasty, with enough body to be a little on the stiffer side. Your mixture shouldn't be soupy, and it shouldn't be so dry that you can construct a massive Devil's Tower out of it. Clear enough? You can mess quite a bit with the proportions, but try to make sure that the base is still mostly mushroom mix. This is what keeps it juicy, and less like a dense loaf of bread with ketchup on it, and more like an entrée.

I like to line my pan with aluminum foil, with some sticking out the sides to form handles to pull it out with after it has cooled. Then I spray the lining with nonstick spray.

Mix the topping in a separate bowl, and glaze that sucker. Next time I make this, I'm thinking of doing it in individual muffin tins, just to increase the surface area that will accept glaze. It's all about the glaze.

Bake in a pre-heated oven at 350 for about an hour. If the top gets too brown, cover with more foil (mine doesn't). Shown here with purple cabbage...

Let it cool just a bit, then lift out with your foil handles, and unwrap fully.

Slice.

I like to put more ketchup on mine, because that's just how I do.

Great the next day, with, or course, more ketchup on a sandwich. Stay tuned for leftover lentil ideas.

Vegg Salad

One thing I've figured out quickly on a plant-based diet is that minimizing processed food is not only good for you, it is actually cheaper. I had my month or so with buying up fake cheese and fake frozen meats, only to realize that these manufactured substitutes are more expensive than the product they purport to be, and that they represent the processed food that I've tried so hard to stay away from. The idea behind "vibrant health" (as Morris Hicks calls it in his audio book that I'm currently enjoying, "Healthy Eating, Healthy Planet") isn't simply to eliminate meat - though many people make this choice for ethical reasons alone and subsist on Diet Coke and Fritos - but to eat whole foods (plants). The third point about manufactured vegan products (behind cost and less than optimal health benefit) is that a lot of it tastes like cow puckey.

For example, one of my first attempts was aimed at "fooling" Chris. In my mind, I would present the husband with a vegan lasagna roll, made with lots of gooey, store-bought vegan cheese. He would be amazed at the finished result, exclaiming, "I defy anyone to tell me that this isn't cheese!" He would be whole-heartedly won over to the vegan lifestyle! And then it came out of the oven! And look at it! Doesn't it look delicious?

What I got from Chris, instead, was the statement, "It tastes funky." Well, he was right. It wasn't all-out disgusting, just... Strange. The texture was close. The taste was even close. But it wasn't cheese. I decided to stop trying so hard to make things taste like meat or dairy. Because they aren't. Therefore, they are destined to fail. (And, Chris is no longer allowed to say things, like, "Well, it's good, but it doesn't taste like beef." No, it tastes like seitan. Which is tasty in its own right, if you give it a chance...)

So now, when I make lasagna rolls or pizza, I use some home-made "parmezano sprinkles," (though I like to use raw cashews in my mix) which have a delicious salty, nutty flavor and actually thicken pasta or sauce the way parmesan does - but I don't use a lot. I use tiny amounts of the fake cheese, but only a small amount, in combination with other ingredients. Then they are a reasonable stand-in, adding a little necessary creaminess or binding. But in place of an inch-deep layer of cheese like I used to have on my Lou Malnati's, I've learned to add more plants (such as spinach and garlic), to change the preparation method (roasting makes everything tastier), or to season things differently. I find that the food I'm eating now is more hearty and complex in flavor (no, seriously) instead of simply rich and decadent. Instead of the versions of some things that I used to love, I have different versions of most items now, which I also sincerely love (and love me back a bit more). And I love and even crave them in their own right.

There are a handful of products that I've been impressed with in this moderate to light use, even some that I like better than the original. One of these is Vegenaise, by "Follow Your Heart," which is a company that has my full respect. I've tried their vegan cheddar, and it's my favorite of the fakes. Vegenaise has and incredible, rich, full mayo flavor without eggs. I like it better than regular mayonnaise. I use it in what my brother named my "v-egg" salad. It's a great stand-in for egg or chicken salad. I like it on my favorite new bread, "Ezekiel 4:9" by Food for Life.

Vegg Salad Base

1 block tofu, pressed and crumbled *
2-6 Tblesp. Vegenaise
3-4 Tblesp. nutritional yeast flakes
2 stalks celery, diced small
2-3 Tblesp. fresh parsley, chopped fine
2-3 Tblesp. sliced almonds or chopped walnuts or pecans
1 tsp. ground mustard
1-2 tsp. celery salt
salt and pepper to taste

You really have to add the mayo slowly, and add more just until it holds together. Then just keep tasting. To this, you can create variations by adding things such as halved grapes, dried blueberries and rosemary, sun-dried tomatoes and toasted pignoli in place of the nuts, fresh dill, or just about anything you can think up that you like in chicken salad or egg salad.

I like it with a good amount of greens on the sandwich, but you can also have it in a pita, or a scoop atop a salad.

*Tofu has to have the water pressed out of it before using. I like to wrap mine in a clean tea towel and use one of these, but you can also wrap it and press it under something heavy for 20 minutes, like a cast iron dutch oven. Then crumble it with your fingers into a mixing bowl.