Thursday, September 11, 2014

VeganMoFo VIII: Upping That Pizza Casserole Game

Dudes.  My very first year of MoFo, I made this pizza casserole that changed my freaking life.  And, of course, I didn't write a single note down.  This was originally meant for redemption Wednesday, but...what evs.  I'm just rolling with it.  This is some good stuff.  Like...seriously.  Check it.

Pizza Casserole
(serves 8-10)
gluten free option: use gluten free pasta and sausage
soy free option: use soy free vegan cheese

1 lb penne pasta, cooked according to package directions
2 Tbsp olive oil
1 large red onion, diced
1 green bell pepper, diced
5 cloves garlic, minced
8 oz cremini or button mushrooms, sliced, reserve ½ cup
½ lb eggplant, peeled and cubed
½ cup sliced black olives, divided
1 tsp salt, more or less to taste
28 oz can crushed tomatoes
14 oz can diced tomatoes, drained and rinsed
2 Tbsp lemon juice
2 tsp sugar
2 tsp Italian seasoning
1 ½ cups shredded vegan mozzarella
½ cup Nutty or Seasoned Parm (recipe below)
½ cup vegan sausage, optional
2 Tbsp fresh minced parsley or basil
crushed red pepper

Preheat the oven to 425 degrees.

In a large pot, heat the olive oil on medium high heat.  Add the onion and bell pepper.  Cook for about 10 minutes until the onion is browned.  Add all of the mushroom (except for ½ cup), eggplant, half of the olives, and salt.  Cook until the eggplant is tender, about 8 minutes.  Add the crushed tomatoes, diced tomatoes, lemon juice, sugar, and Italian seasoning.  Stir, cover and let simmer for about 5 minutes until heated.

When the sauce is finished, mix it with the cooked pasta and pour into a 9x13 pan.  Cover with mozzarella, Nutty Parm, the remaining mushrooms and olives, and vegan sausage (if using).  Cover with foil and bake for 30 minutes.  Remove from oven and sprinkle parsley or basil and crushed red pepper on top.

pizza, pizza casserole!
Nutty Parm
(makes about 2 ½ cups)
gluten free
soy free

¾ cup nutritional yeast
½ cup sesame seeds
½ cup cashews
½ cup sunflower seeds
⅓ cup almonds
⅓ cup walnuts
1 ½ tsp fine sea salt

Add everything to a food processor and blend into a powder.  Keeps in the freezer for several months.

Seasoned Parm: Add 2 tsp garlic pepper or granulated garlic, 2 tsp Italian seasoning, and 1 tsp crushed red before processing everything into a powder.

Tuesday, September 9, 2014

VeganMoFo VIII: Kitchen Tour!

Too tired.  Kitchen tour.  Missed yesterday.  Double posting tomorrow.  Alls I have to say about this kitchen is that I spent two years barely cooking because I previously lived in a small apartment with about 1.5 square feet of counter space and it was a galley.

looking into the kitchen
hate this fridge, but can you see Fusilli Jerry?
makeshift bakers rack dining room table
coffee and tea bar
pigs everywhere!
My roommate and I are planning on getting a buffet and turning a side hallway into a bar.  So excited about the future of my kitchen.

Sunday, September 7, 2014

VeganMoFo VIII: Sloppy Breakfast Sandwich

If you've been reading my blog long enough, then you just know I love nothing more than breakfast.  I don't care the time of day as long as it involves pancakes or scrambles or coconut bacon greatness.  Today is all about the sandwich I used to eat as a kid.  It's basically a fried egg sandwich veganized.  And because I love you, I'm giving you two recipes today.

holler at that sesame seed bagel
White Bean Sausage
(Makes 8 patties)

15 oz can white beans, rinsed and drained
8 oz tempeh, steamed and crumbled
2 tsp rubbed sage
2 tsp fennel seeds
2 tsp brown sugar
1 tsp garlic pepper or granulated garlic
1 tsp liquid smoke
½ tsp red pepper flakes
⅛ tsp nutmeg
1 Tbsp fresh minced parsley
½ tsp salt, more or less to taste
pepper to taste
½ cup vital wheat gluten
olive oil

Combine the beans and tempeh in a mixing bowl and mash until there is a uniform consistency.  Add the spices and adjust the salt and pepper accordingly.  Stir in the vital wheat gluten and knead for about a minute.  Meanwhile, heat a large skillet on medium and add the oil.  Form the sausages into thin patties and fry for about three minutes on each side, until cooked through.

the carnage!
Sloppy Breakfast Sandwich
(Serves 4)
GF Option: Use gluten free English muffins or bagels.  Use gluten free sausage.
Class this baby up a bit by adding sautéed greens and fresh tomato and replacing the jam with chipotle mayo or garlic aioli.
14-16 oz firm tofu, drained
2 Tbsp nutritional yeast
Black salt (kala namak) to taste
Pepper to taste
Olive oil

4 bagels or English muffins
Vegan cheddar, optional
White Bean Sausage or your favorite sausage
4 Tbsp jam

Squeeze the tofu of excess water and cut into 8 slices.  Combine the nutritional yeast and salt in a small bowl.  Sprinkle half of the mixture on one side of the tofu.  Sprinkle on the pepper.  In a large skillet over medium high, heat the olive oil.  Add the tofu seasoned side down and fry for about three minutes.  Sprinkle the unseasoned side of the tofu with the remaining nutritional yeast mixture and pepper to taste.  Flip the tofu and fry for an additional three minutes and remove from heat.

Toast the bagels or muffins.  Melt the cheddar on the bottom half of the sandwich.  Place two pieces of fried tofu and a sausage patty on the sandwich.  Spread jam on the top half of the sandwich and enjoy.