10/13/13: Curried Cauliflower Pakoras (Indian vegetable fritters)* Preheat oven to 250 degrees F.
1 head cauliflower cut into slices 1/2″ thick & set aside
1 C flour
2 t curry powder
1 t salt
3/4 t baking powder
1 T corn oil
3/4 C water, as needed
In large bowl, combine flour, curry powder, salt, baking powder, corn oil, and water to make a smooth batter. Mix well. Heat 1 inch peanut oil in large skillet over medium/high heat. Place cauliflower slices in batter to coat, then in hot oil. j Cook until golden brown on both sides, turning once (2 minutes per side). Drain on paper towel then place in baking pan and keep warm in oven.
* from Vegan Planet
October 6, 2013: Betty’s Vegan Pastry compliments of my sister
You will never need to buy a pastry shell again. Thanks kiddo!
1 1/2 cups flour (I use King Arthur Four unbleached all-purpose flour.)
1/2 t salt
1/2 cup good quality vegan shortening (I use Spectrum organic all vegetable shortening.)
4-5 T cold water
Using a fork, cut 1/2 of shortening into flour. Follow with the other 1/2. Add salt and water to moisten. Try not to over handle and form a ball. You are then ready to roll out the dough for any use. I find using parchment or wax paper prevents sticking with rolling. Enjoy!
September 29, 2013
Tofu ‘Bacon & Eggs’ Scramble Serves 4
1 T (tablespoon) vegetable oil
4 strips vegan bacon
1/2 cup chopped red & green bell peppers mixed
2 T chopped scallions
1 package firm tofu, pressed and mashed
1/4 t (teaspoon) turmeric, optional
1 t soy sauce
1/2 t black pepper
1 t nutritional yeast
Heat oil in a skillet. Prepare vegan bacon in oil until cooked (not crispy). Remove the vegan bacon from pan and dice. Add all ingredients including the bacon into the skillet and cook over medium heat, stirring, for about 5 minutes. Serve hot.