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Category Archives: Meals at Home

Recipes, inspirations and other vegetarian delights we have thrown together at home

Deep Dish Pi

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BrusselsI had only ever had Chicago-style deep dish pizza once and decided to make a vegan version for Pi Day. I used a layer of roasted Brussels Sprouts and pistachio nuts over a bottom later of Daiya and it turned out really well. I don’t consider it pizza but it was a very hearty Deep Dish Pi.

The crust is key, so I will detail that.

Less that 1/2 C fine yellow corn meal
1 C (plus enough to round out the measurement of the cornmeal so a total1 1 1/2C) All Purpose Flour
1 Tablespoon Nutritional Yeast
1 1/4 teaspoon active yeast
1/2 teaspoon sugar
3/14 teaspoon salt
3 Tablespoons mix of olive oil and canola oil
1/2 warm water

Combine dry ingredients. Mix in water and all but 1 teaspoon oil. Lightly knead to get the gluten working for a pizza dough consistency. This will be an oily dough but drizzle a glass bowl with the remaining oil. Place dough ball in bowl and turn it over once to coat before covering bowl and placing in a warm place to rise for 2 hours (punching down and kneading once an hour in.)

This dough makes one 9″ deep dish pi. Remember to press up the sides of the well oiled pan, layer in cheese type products first and tomatoes last. Bake 45 minutes at 415°

This isn’t the kind of pie you fold over and eat with one hand and although you can easily pick it up and admire the golden bottom, you will want to enjoy the flaky crust and fillings with a fork.Pi


Vegan Muffaletta

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MuffalettaGet some of your favorite tofurkey sandwich slices, layer them with some different daiya slices and top with a salad of giardiniera, chopped celery, olives, capers good olive oil and oregano. All the ingredients are piled in a dense yet crusty Italian bread, I chose an olive bread.

Vegan Corned Beef and Cabbage

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I remember one year on St. Pats that it was so warm we cooked outside. This year we still have snow on the ground and I thought I would try a more traditionally flavored recipe of Corned Beef and Cabbage and using another new seitan product.
Vegan Corned Beef and Cabbage

2 Tbsp. canola oil
1 large onion, cut into wedges
1/2 medium head of cabbage, sliced into 3/4″ strips
4 carrots cut into 2″ pieces, quartering the thickest ones
4 small potatoes cut into wedges
4 stalks of celery cut on an angle into pieces, mince any leaves
1 large apple cored and cut into pieces the same size as the potato wedges
3 cups vegetable broth
1 Tbsp. sharp hot mustard
1 tsp. mild horseradish
2 Tbsp. malt vinegar
Some pickling spices in a muslin sack (a couple whole cloves, some whole all spice and a couple bay leaves)
8 oz. prepared seitan, sliced (I used and like Sweet Earth)
2 1/2 Tbsp. flour
1/3 cup water
2 Tbs. dry red wine
2 Tbsp. fresh parsley, chopped

• Preheat the oven to 200°F.
• Heat the oil in a large pot over medium heat. Sauté the onions until just starting to brown, then add the rest of the vegetables, 1 cup of the vegetable broth, mustard, horseradish, pickling spices in tied sack and vinegar then simmer, covered, for 10 minutes.
• Add the seitan, then simmer, covered, until the vegetables are tender, about 15 more minutes. Remove the vegetables and seitan to a serving dish with a slotted spoon and keep them warm in the oven.
•Mix the flour with the water and wine, add to the pot with 2 cups of the broth (keep spice sack in at this point), and simmer for 5 minutes, stirring occasionally. Remove spice sack and pour the gravy over the cabbage mixture in the serving dish. Garnish with the parsley and serve.CBC

Vegan Tamales

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I based these tamales from the recipe in Veganomicon (the vegan bible). If you don’t yet have it you should buy it now and make tamales.vegan_tamales


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As I posted a couple of years ago, I make Potato Spinach Strudel as a tradition. This year I did some stag horns for the top. Happy Feasting!Lughnasadh

Hummus Tacos

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tacosWith hot weather getting a foothold, I decided some chilled hummus tacos would be great for lunch. I love topping them with Pickled Red Onyums.

Make up a batch to put on salads or even chilled pasta.

Baked Whole Pineapple

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Based on the video below, I veganized the recipe for baked pineapple. Instead of egg whites, I used 1/4 cup tapioca starch and moistened the salt and spice mixture with vegan cognac. You really need to watch the video to understand the rest of the recipe and procedure.

My pineapple was a much larger one so I used about 20 cloves and baked it a full hour at 350°. It came out just right. I quartered it and used two of the sections as suggested. Instead of the marscarpone and basil, I used 1/2 cup Luna & Larry’s Coconut Bliss and mint.

The other sections I chilled and served with salad the next day. The cloves and spiced salt gave the whole pineapple a great infusion of flavor. It was worth the effort and a lot of fun. The only thing I would change would be to wrap the leaves in foil while baking so they might not get as dry and would perhaps look more attractive when serving.

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