tag:blogger.com,1999:blog-51782899477599300792024-03-04T21:10:00.540-08:00We've Moved!Miss Kitchen Witchhttp://www.blogger.com/profile/11468575254918388859noreply@blogger.comBlogger198125tag:blogger.com,1999:blog-5178289947759930079.post-50092798099667375192011-10-14T11:36:00.000-07:002011-10-14T12:14:50.414-07:00Vegan Margarita Cupcakes: The Real Deal<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i165.photobucket.com/albums/u68/daughteroferin/margaritacupcake2.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 401px; height: 532px;" src="http://i165.photobucket.com/albums/u68/daughteroferin/margaritacupcake2.jpg" alt="" border="0" /></a><br /><br />As part-two of the fiesta cupcakettes that I made for MonkeyMan's <br />Aunt, I wanted some crazy margarita cupcakes. Obviously citrus, <br />but I didn't really know where to go from there. <br /><br />Hopefully I won't get assaulted for this, but why are there no cupcake <br />recipes other than from the 'cupcakes take over' book. I looked over <br />the recipe and could just tell it wasn't going to be flavourful enough. <br />No, I wanted a sharp citrus, a creamy cupcake, and a strong kick of <br />tequila. Not a lingering aftertaste and some glaze with sparkly sugar <br />on top. Too harsh? I just wanted something that would knock people's <br />socks off. If it was just the tiniest bit bland, people are going to <br />immediately blame it on being a vegan cupcake. <br /><br />Ole! <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i165.photobucket.com/albums/u68/daughteroferin/margaritacupcakette.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 402px; height: 535px;" src="http://i165.photobucket.com/albums/u68/daughteroferin/margaritacupcakette.jpg" alt="" border="0" /></a><br /><br /><span style="font-size:130%;">Margarita Cupcakes: El Auténtico</span><br /><br /><span style="font-style: italic;">Ingredients</span><br /><br />Juice and zest from one lemon <br />Zest from one lime <br />3/4 cup coconut milk/cream <br />(if using cream, reduce the oil and increase the cream to 1 cup) <br />I Like how this adds a little more of a topical taste <br />1/4 cup oil <br />3 tbsp tequila <br />2 tbsp triple sec <br />1 tsp vanilla <br />1 cup sugar <br />1 1/3 cup cake flour <br />2 tsp corn starch or arrowroot <br />3/4 tsp baking powder <br />1/4 tsp baking soda <br />1/2 tsp salt <br /><br />1/3 cup earth balance <br />1 1/2 cup powdered sugar <br />lemon or lime zest <br />1 tsp lemon or lime juice <br />4 tbsp tequila (Or more) <br />dash of salt <br /><span style="font-style: italic;">(one drop of each yellow and blue colouring: optional)</span><br /><br />(+rock salt and more tequila) <br /><br />Combine the lemon juice with the coconut, stir and set aside. <br />Sift together the dry ingredients (including the sugar). <br /><br />Stir the coconut/lemon once more and add the alcohol, vanilla, and <br />oil. Gently combine the wet and dry ingredients, just until mixed. <br /><br />Portion out into cupcake cups, about 80% full. <br /><br />Bake for 12-15 minutes at 350°F. Remove when a tooth pick inserted <br />into the middle comes out clean, or you start to see the tiniest bit of <br />gold on the tops. <br /><br />Remove from the pan and allow to cool on a rack. Right after placing <br />the cakes on the cooling rack, brush the tops with more tequila, making <br />sure to get around the edges too. <br /><br />While the cupcakettes are baking, prepare the frosting. <br />First cream together the sugar and earthbalance, then add the zest, <br />juice, salt and a little bit of the tequila at a time. <br /><br />The frosting should be smooth and fluffy, but not stiff or wet. <br />Right before frosting, brush the cakes again with tequila. Pipe the <br />frosting on in your favorite design, then top with a tiny wedge of lemon <br />or lime and sprinkle lightly with rock salt. <br /><br />These went faster than a blink of an eye. Maybe a guacamole or salsa <br />cupcake should be next? Or is that just too weird? Okay. <br /><br />How about a spicy mango?Miss Kitchen Witchhttp://www.blogger.com/profile/11468575254918388859noreply@blogger.com1tag:blogger.com,1999:blog-5178289947759930079.post-88633032337228555392011-10-11T21:39:00.000-07:002011-10-12T19:37:36.543-07:00Mexican HOT Chocolate CupcakettesMonkey Man's Aunt had her big Five-O last week, so I've been planning<br />on sending some vegan goodies that direction for a while. Since her<br />party theme was Fiesta, I couldn't resist going loco for flavour.<br /><br />This is part-one of these fiesta cakes. I call the mini ones cupcakettes<br />because I think it sounds cuter. And this is my first official blog<br />featuring cupcakes. I don't really care for them. If I have the option of<br />pie or something else, cupcakes are the last thing I would order.<br /><br />SO. If I don't really like cupcakes and I say these are good...<br />You better bet these are <span style="font-style: italic;">smokin</span>' Good!<br /><br />For the initial recipe inspiration, I have to give a big 'ol shout-out<br />to "<a href="http://yeahthatveganshit.blogspot.com/">Yeah That Vegan Shit</a>" and her Mexican Chocolate Cake!<br /><br />I basically pumped up the spices, HOT factor, made my own frosting to<br />top 'em, and overall revamped it for richness. Not being able to resist<br />chipotle, I had to throw some in. I don't care if that bandwagon has<br />come and gone as far as food fads are concerned, I am forever sold on<br />the smokey spiciness!<br /><br />These were rich, moist, and oh so spicy. Not overwhelming, but you<br />definitely get a warm kick after the first bite.<br /><br />(Please be warned that I have a <span style="font-style: italic;">very</span> high heat tolerance,<br />so please taste as you go).<br /><br /><span style="font-size:130%;"><span style="font-style: italic;">Mexican HOT Chocolate Cupcakettes</span></span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i165.photobucket.com/albums/u68/daughteroferin/mexhotchocupcakette.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 405px; height: 303px;" src="http://i165.photobucket.com/albums/u68/daughteroferin/mexhotchocupcakette.jpg" alt="" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Ingredients <span style="font-style: italic;">(yields 36-40 cupcakettes)</span><br /><br />1 1/2 cups cake flour<br />1 cup sucanat<br />1/2 cup cocoa powder<br />1 tsp baking soda<br />1 tsp cinnamon<br />1 tsp cayenne pepper<br />1 tbsp mild chili powder<br />1 tsp vanilla extract<br />1 tbsp lemon juice<br />1 chipotle in adobo sauce, diced<br />1/4 cup vegetable oil<br />1 cup almond milk<br /><br />Add the lemon juice to the almond milk and stir, set aside. Sift together<br />all the dry ingredients, make a well in the middle of the bowl to add the<br />wet ingredients.<br /><br />Add the vanilla, oil, and chipotle and about 1-2 tbsp of adobo sauce to <br />the almond milk. Pour into the dry ingredients and mix until just<br />combined.<br /><br />Pour into mini or regular cupcake cups and bake for 12 minutes at<br />350°F, or until a knife inserted into the center comes out clean.<br /><br />It depends on what size you’re baking. Take a peek through the<br />window of your oven first, if they look like they are still rising—<br />DO NOT open your oven door! This could cause your cakes to fall!<br /><br />Once baked through, remove from tray and allow to cool on a baking<br />rack before frosting.<br /><br />Mex Hot Chocolate Frosting<br /><br />1 1/2 cups powdered sugar<br />3 tbsp cocoa powder<br />1/4 cup earthbalance<br />2-3 tbsp almond milk<br />1 tsp vanilla extract<br />1 tsp cayenne<br />1/2 tsp cinnamon<br /><br />Whip together the powdered sugar and the earthbalance, then add the<br />vanilla, cocoa, and spices. Add the nondairy milk a little at a time to<br />get the right consistency. It should be soft and smooth enough to pipe,<br />but not wet or runny. If it is too wet, just add a little extra sugar and<br />cocoa to absorb the moisture.<br /><br />Spoon into a small star and pipe on your classic swirls, or whatever<br />design you like best. I topped them off with a chocolate cigarette and<br />a dusting of cinnamon.<br /><br />Check back soon for some fan-frickin-tastic Margarita Cupcakettes!Miss Kitchen Witchhttp://www.blogger.com/profile/11468575254918388859noreply@blogger.com0tag:blogger.com,1999:blog-5178289947759930079.post-19819825129548461172011-09-06T16:00:00.000-07:002011-09-06T16:15:36.486-07:00Vegan, Soy, Gluten-Free Peach UpsideDown CakeWith a lot more gigs picking up and all the summer travel plans,<br />the side work of writing, blogging and testing has taken the sideline.<br />However, I’ve been promising this posting for quite a while and<br />couldn't keep it from you forever!<br /><br />Last month, I whipped up a summery storm for the <a href="http://animalacres.org/">Animal Acre’s Hoe<br />Down</a>. Cooking and spending time at one of my favorite places?<br />What could be more fun!<br /><br />Going with the summer/western theme we had BBQ Tofurky Baked-<br />Beans, Gardein Chick’n Salad, Tomato and Watermelon Salad,<br />gluten-free Sweet Potato Corn Bread, and gluten-free Peach<br />Upside-Down Cake! All my favorite tastes of summer before it<br />slips away to chilly autumn nights.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i165.photobucket.com/albums/u68/daughteroferin/hoedown6.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 378px; height: 437px;" src="http://i165.photobucket.com/albums/u68/daughteroferin/hoedown6.jpg" alt="" border="0" /></a><br /><br />I just had to share the recipe for the Peach UpsideDown Cake!!<br />This cake can be done with pineapple, cherries, mango or any of<br />your favorite fruits—but I can’t get enough of fresh juicy peaches<br />when their in season. Served with vegan whipped cream, it is simply divine!<br /><br />I’ve been doing a lot more gluten-free, so I hope you all enjoy!<br /><br />Gluten-free Vegan Peach Upside-Down Cake<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i165.photobucket.com/albums/u68/daughteroferin/hoedown4.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 393px; height: 286px;" src="http://i165.photobucket.com/albums/u68/daughteroferin/hoedown4.jpg" alt="" border="0" /></a><br /><br />2 large ripe peaches or about 2 cups, sliced<br />1/4 cup turbinado sugar<br />1 1/2 cup All Purpose GF flour<br />1/4 cup rice flour<br />1/2 tsp baking soda<br />2 tsp baking powder<br />1/2 tsp powdered ginger<br />1/4 tsp salt<br />1/4 cup peach pulp or juice<br />1/4 cup vegetable oil<br />2 tbsp flaxmeal whisked with 3 tbsp water<br />1/3 cup turbinado<br />3/4 cup almond milk<br />1 tsp lemon juice<br />1 tbsp vanilla extract<br /><br />In an 8 or 9 inch pan sprinkle the first quarter cup of sugar, then<br />place the peach slices over it.<br />Add the lemon juice to the almond milk and allow to sit and curdle.<br />Sift together the dry ingredients: flours, soda, powder, ginger, and salt.<br />Separately mix the juice/pulp, oil, flax sugar and vanilla. Add the<br />almond ‘buttermilk’ to the liquid mix. Gently fold in the dry mix,<br />just until blended and pour over the peaches in the cake pan.<br /><br />Bake at 350F for about 25-30 minutes.<br />Once removed from the oven, put a plate over the pan and<br />(being careful to not burn yourself) flip over and let the cake slide out.<br /><br />Allow to cool, but eat it while its warm with cream (Peaches and<br />Cream!!) It doesn’t keep that long, so eat it the day of at least!Miss Kitchen Witchhttp://www.blogger.com/profile/11468575254918388859noreply@blogger.com0tag:blogger.com,1999:blog-5178289947759930079.post-71674291363352132812011-07-19T21:08:00.000-07:002011-07-19T21:43:04.946-07:00Harry Potter Cauldron CakesFirst off, I know not everyone out there is a Harry Potter fan and<br />not everyone is an avid fan as some of us. If you’ve never read the<br />books, watched the films, or taken part in the wizarding world of<br />J.K. Rowling, I strongly encourage you to.<br /><br />It may not change your life, but you may be missing out on some really<br />good entertainment. What’s all the hype about? It may have just gotten<br />on your nerves and now you’re ignoring it out of principle. Get over it<br />and go read the books. Really. Honestly. It’s not high classic literature,<br />but they are really FUN and undeserving of your contempt.<br /><br />I am not just saying this because of how much I love swords and<br />sorcery, or because I was one of those teens those wore capes to the<br />midnight book releases, or was one of those who finished the last book<br />in less than 48 hours.<br /><br />I enjoy fan culture like this because of the sense of camaraderie.<br />Sure you can go to a rocky horror picture show screening or some other<br />cult flick and experience the same type of tuned-in energy, but the<br />whimsy of the whole thing becomes addictive. The HP bug doesn’t turn<br />off when you leave the theater, it stays with you the whole way home<br />and the next morning and lingers-- leaving you wanting more!<br /><br />Cult flicks are tons of fun, all the fans cheer when certain characters<br />come on or when certain credits roll, but Harry Potter is much more.<br /><br />I think it also has something to do with how loyal the movies were<br />to the books and how disappointed I was in the new Star Wars and<br />Lord of the Rings movies. I’ve given up on comic book films (Scott<br />Pilgrim excluded). I still enjoy the rebooted films like TRON and<br />Star Trek etc. But they simply don’t exude the same intoxicating energy<br />that Harry Potter does.<br /><br />It is engrossing because of the depth, the detail, and the sheer<br />extent of character development. For many of us it was also a coming<br />of age ritual. It was something for us to look forward to each year<br />and to hide away in when reality got a little low. Hogwarts was a little<br />escape for each of us and sadly it has come to an end. I was a few years<br />older than the kids in the books when it first came out, but I was still<br />growing up while I was reading them. So it truly is the end of an age for<br />some of us.<br /><br />Now all the films are out, I plan on going back and rereading the series<br />(when I get some time-- Eventually). I’ve read the first few books more<br />than once, but not the later ones. So, I’ve gone a little fuzzy on many of<br />the details. Besides, it is always fun to go back and try and pick up on<br />all the little hints when you know what the ending is going to be.<br /><br />To be honest, the end has left me feeling a little low and really old.<br />I don’t like waiting for Halloween to costume up. How often to I get to<br />flaunt my Ravenclaw uniform? For now, I’ll have to bid a fond farewell<br />to Hogwarts and a turning point in my life-- now I’m coming up to my<br />quarter-life crisis who knows if anything will catch on like Harry Potter<br />and steal the hearts of so many muggles... at least in our lifetime!<br /><br />So lets all raise our butterbeer and pumpkin juice to what was a damn<br />good, magical decade!<br /><br />Yes, I saw it opening night-- not the midnight showing, but still...<br />And of course it was epic! (Surprisingly violent, watch out little ‘uns)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i165.photobucket.com/albums/u68/daughteroferin/cauldroncake3.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 403px; height: 271px;" src="http://i165.photobucket.com/albums/u68/daughteroferin/cauldroncake3.jpg" alt="" border="0" /></a><br /><br />In celebration of Book 7 Part Two, I made some Cauldron Cakes<br />for your enjoyment. To be honest can’t remember if there was a<br />description in the books of these or not. So I just made what I thought<br />Cauldron Cakes sounded like. These are not sweet, so don't expect a<br />cupcake. They are hearty and look like they were cooked over a cauldron!<br /><br />Harry Potter Cauldron Cakes<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i165.photobucket.com/albums/u68/daughteroferin/cauldroncake2.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 401px; height: 266px;" src="http://i165.photobucket.com/albums/u68/daughteroferin/cauldroncake2.jpg" alt="" border="0" /></a><br /><br />3 cups unbleached wheat flour<br />3 tbsp powdered sugar<br />2 3/4 cup non-dairy milk + 1 tsp apple cider vinegar<br />3 tbsp cocoa powder<br />3 tsp baking soda<br />3/4 cup vegetable oil<br />1/4 cup berry jam<br />1/2 cup chopped walnuts<br />1/3 cup raisins, cranberries, cherries or chopped dates<br /><br />Sift together the dry ingredients.<br />Mix the oil, jam and curdled non-dairy milk, slowly add to the<br />dry mix and stir briefly to not over-mix the soda. Add the nuts and<br />which ever dried fruit you like.<br /><br />Pour into greased and floured cupcake cups or mini bundt tins.<br />Bake for about 30-40 minutes at 350•F.<br /><br />Serve while still warm with powdered sugar and jam.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i165.photobucket.com/albums/u68/daughteroferin/cauldroncake1.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 405px; height: 270px;" src="http://i165.photobucket.com/albums/u68/daughteroferin/cauldroncake1.jpg" alt="" border="0" /></a><br /><br />Try em with some <a href="http://misskitchenwitch.blogspot.com/2010/11/pumpkin-patch-part-seven-hogwarts.html">Pumpkin Juice</a>!<br /><br />Here is also a <a href="http://blog.peta2.com/2011/07/kick-back-with-a-butterybeer-tonight.html?c=923fs">Vegan version of ButterBeer from PETA2</a> which sounds <br />pretty good, except I might add some vanilla vodka or spiced rum <br />to give it a real kick.Miss Kitchen Witchhttp://www.blogger.com/profile/11468575254918388859noreply@blogger.com0tag:blogger.com,1999:blog-5178289947759930079.post-64686703199935800642011-07-04T12:54:00.000-07:002011-07-04T13:29:16.009-07:00All Hail Kale Salad: Swipe!Swiper, no swiping!<br /><br />Those of you that have young siblings as I do or children of your own <br />might catch that reference. If not, I just swiped or knocked off a dish <br />from everyone's favorite Veggie Grill.<br /><br />To be honest, I've never even had the darn thing. Yes, everyone raves <br />about it, blah blah blah-- but I have a hard time bringing myself to <br />pay $8-10 for a bowl of kale. I don't care how good it is. If I'm going <br />to go out to eat and drop dollars in the double digits, it better be <br />something I can't make at home or have never experienced before.<br /><br />Its Ok if you can't cook and like to eat out because its the only decent <br />way to get good food, but you have to at least tell me you're <span style="font-style: italic;">trying</span> to duplicate these things.<br /><br />What is this All Hale Kale stuff? Apparently it is Kale and Quinoa <br />marinated in a papaya vinegarette, topped with purple cabbage, <br />walnuts, carrots, and a roasted corn salsa and chic'n/tempeh (opt).<br /><br />I basically had everything but the papaya, so I subbed out some OJ for <br />that baby. Voila. Pretty delish. I didn't do the grilled plant protein, <br />since we were already eating quinoa and quinoa is high in protein. <br />Although, we did have some assorted baked sweet potato fries on the <br />side: orange, purple, and white sweet potato!<br /><br />FYI: although many people do, there is really no need to remove the <br />stems from kale. Just cut off the very end and roll the whole leaf with <br />a rolling pin to tenderize. Crush the stem so it is soft and chewable. <br />Why waste a perfectly good piece of kale?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i165.photobucket.com/albums/u68/daughteroferin/hailkalesalad.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 402px; height: 303px;" src="http://i165.photobucket.com/albums/u68/daughteroferin/hailkalesalad.jpg" alt="" border="0" /></a><br /><br />All Hail Kale Salad for 4 <br /><br />8 stalks of kale, tenderized and shredded finely<br />2 cups cooked quinoa <br /><br />1 cup purple cabbage, shredded <br />1/2 cup grated carrot <br />1/4 cup raw walnuts, chopped <br /><br />1/3 cup orange juice <br />2 tbsp olive oil or a nut oil <br />2 tbsp rice vinegar <br />1 tbsp agave <br />juice from one lemon <br />1/2 tsp grated ginger <br />salt and pepper to taste <br /><br />1/2 cup fresh corn <br />1 tomato, diced <br />1/2 onion, diced <br />1 small clove garlic, diced <br />1/2 green pepper, diced <br />juice from one lime <br />salt and pepper to taste <br />cilantro (opt) <br /><br />Once the cooked quinoa has cooled, toss it with the kale and add the <br />dressing. Go ahead and mix the salsa, let it sit to 'age' the flavors. <br /><br />Once you're ready to chow down arrange the salad on the plate <br />starting with the marinated kale, salsa, cabbage, carrot then walnuts-- <br />or whatever you like, it's all ending up in the same place anyway!<br /><br />This is where you go "WHAT? That's it?!" and I smile and laugh manically. <br /><br />I guess it's the Forth of July... Don't go out and roast dead animals <br />or burn a forest down with stupid fireworks... please and thankyou. <br />No, we are not celebrating today. Why? I dunno, should it be a priority?Miss Kitchen Witchhttp://www.blogger.com/profile/11468575254918388859noreply@blogger.com0tag:blogger.com,1999:blog-5178289947759930079.post-62388435478457926372011-05-29T11:50:00.000-07:002011-05-29T12:36:29.763-07:00Mother Vegan Seitan StroganovIf you've followed me for a while, you're probably familiar with<br />my complicated relationship with mushrooms. You'll also be glad to<br />hear that I am still working on it. In fact, I actually had a craving<br />for a dish with mushrooms. Yeah, weird huh? Craving something that<br />could potentially trigger me to start gagging.<br /><br />(If you're not so familiar with my mushroom problem-- for some<br />reason, ever since I was little, they cause me to gag. Not that<br />I don't like them, they just trigger me to puke. Yes, a complicated<br />relationship indeed.)<br /><br />A few months ago I had a dish of middle eastern vegan stroganoff.<br />It was pretty good, I guess. But it was one of those dishes that you<br />sat at a restaurant eating while only thinking about how much better<br />you could make it. (Why the hell am I paying $12 for this!?)<br /><br />I've also noticed that I have recently been ordering things that<br />Monkey-man would be more likely to pick off the menu, I suppose it's<br />my way of eating outside my comfort zone. It hasn't gone wrong so far!<br /><br />Yet, since I knew he'd enjoy this Russian comfort food, I had to<br />make it for dinner. I believe that middle eastern versions usually<br />contain tomato paste, so mine is more Russian. I'd use a different type<br />of pasta than the little UFO guys we had here-- or even make it again<br />with some roasted potatoes, even better!<br /><br />Mother Vegan Seitan Stroganov<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i165.photobucket.com/albums/u68/daughteroferin/stroganoff.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 407px; height: 304px;" src="http://i165.photobucket.com/albums/u68/daughteroferin/stroganoff.jpg" alt="" border="0" /></a><br /><br /><br />2 tbsp earthbalance<br />1/2 onion, chopped<br />2 cloves garlic, minced<br />2 cups white button (or any) mushroom, chopped<br />1/2 cup cup dry red wine<br />1 vegetable bouillon cube<br />2 tbsp flour<br />1 tbsp mustard<br />1/4 cup water<br />1 cup seitan, chopped*<br />1/3-1/2 cup vegan sour cream<br />salt and pepper<br />pinch of tarragon<br /><br />Melt the earth balance and add the onion and garlic, sauteing<br />for a few minutes until it become translucent and fragrant.<br /><br />Add the mushrooms, bouillon cube, and wine. Cook the mushrooms<br />until the start to look a little soft. Add the flour and mustard<br />and cook for a few minutes more.<br /><br />Add the water if it looks like it needs a little liquid.<br />Toss in the seitan, sour cream and seasonings and heat through.<br />Serve once the mushrooms are tender and it is thoroughly hot.<br /><br />Made about enough for 4 servings, maybe more depending on what<br />you serve it with. I used my homemade cracked pepper seitan.<br />But use whatever works for you, as long as it has a good flavor.<br /><br />If it is the unflavored seitan maybe add an extra bit of soysauce<br />and seasonings.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i165.photobucket.com/albums/u68/daughteroferin/seitan.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 400px; height: 299px;" src="http://i165.photobucket.com/albums/u68/daughteroferin/seitan.jpg" alt="" border="0" /></a><br /><br />And if you haven't watched it yet, check out our video entry for<br />the Daiya cheese contest. And please share it too!<br /><br /><iframe src="http://www.youtube.com/embed/yTzdqZnvkWM?fs=1" allowfullscreen="" frameborder="0" height="240" width="391"></iframe>Miss Kitchen Witchhttp://www.blogger.com/profile/11468575254918388859noreply@blogger.com0tag:blogger.com,1999:blog-5178289947759930079.post-69618740260956311562011-05-18T15:03:00.000-07:002011-05-18T15:13:48.625-07:00Cooking Video!!We had a blast this past weekend, filming and editing our first <br />'cooking video'. Of course we've both done this sort of thing <br />before, just not with food. Its an all out Scott Pilgrim, Classic <br />video game, geek squad sort of deal. <br /><br />The recipe is for Chilaquiles, something my Mom used to make a lot. <br />Traditionally the recipes call for eggs, a lot of frying and a <br />butt load of cheese. (As in so much you'll get a big butt from eating <br />it all). Its a cross between an enchiladas casserole and nachos... <br />or a pizza. Lets just say its real tasty and easier than eating out. <br /><br />My Mom used to make it with tomato sauce and ricotta, I've one up-ed <br />that and use a home made sauce pumped with garlic and onions and <br />tofu instead of cheese. You can top it with any of your favorite <br />vegan cheeses, but I prefer Daiya Cheddar or Pepper Jack! <br /><br />So, watch the video, have a laugh and share-share-share. <br />To win we need the most views, so help us get it out there peeps!<br /><br /><iframe width="480" height="295" src="http://www.youtube.com/embed/yTzdqZnvkWM?fs=1" frameborder="0" allowFullScreen=""></iframe><br /><br />Share me!!Miss Kitchen Witchhttp://www.blogger.com/profile/11468575254918388859noreply@blogger.com2tag:blogger.com,1999:blog-5178289947759930079.post-66273712962851543172011-05-07T09:58:00.000-07:002011-05-07T10:46:31.917-07:00Love Your Ma'ma!I know this is super last minute, but...<br /><br />As a very special treat, I'm actually officially filling orders <br />for Mother's Day boxes in Los Angeles. If you're interested in <br />some taste vegan treats and forgot to grab something-- I've got your <br />back with... <br /><br />Cake Donuts! : $12 a box - A pack of 6 classic cake donuts, 2 in each flavor: <br />Vanilla-Lemon <br />Cinnamon Sugar <br />and Original Sprinkle <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i165.photobucket.com/albums/u68/daughteroferin/donut10.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 430px; height: 286px;" src="http://i165.photobucket.com/albums/u68/daughteroferin/donut10.jpg" alt="" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i165.photobucket.com/albums/u68/daughteroferin/greendonuts.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 429px; height: 347px;" src="http://i165.photobucket.com/albums/u68/daughteroferin/greendonuts.jpg" alt="" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i165.photobucket.com/albums/u68/daughteroferin/donut11.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 429px; height: 285px;" src="http://i165.photobucket.com/albums/u68/daughteroferin/donut11.jpg" alt="" border="0" /></a><br /><br />Breakfast Scone Box: $12 a box - Features 4 delightful types of scones: <br />Orange-Cranberry <br />Green Tea <br />Ginger-Lemon <br />and Savory Sage <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i165.photobucket.com/albums/u68/daughteroferin/blackberryscone2.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 428px; height: 285px;" src="http://i165.photobucket.com/albums/u68/daughteroferin/blackberryscone2.jpg" alt="" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i165.photobucket.com/albums/u68/daughteroferin/blackberryscone.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 423px; height: 282px;" src="http://i165.photobucket.com/albums/u68/daughteroferin/blackberryscone.jpg" alt="" border="0" /></a><br /><br />Fairy Cakes: $4 for each miniature cake <br />Raspberry with White Cake <br />Mango with White Cake <br />and Chocolate Creme <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i165.photobucket.com/albums/u68/daughteroferin/raspcakes.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 418px; height: 449px;" src="http://i165.photobucket.com/albums/u68/daughteroferin/raspcakes.jpg" alt="" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i165.photobucket.com/albums/u68/daughteroferin/mangocake.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 413px; height: 352px;" src="http://i165.photobucket.com/albums/u68/daughteroferin/mangocake.jpg" alt="" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i165.photobucket.com/albums/u68/daughteroferin/aacres61.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 407px; height: 448px;" src="http://i165.photobucket.com/albums/u68/daughteroferin/aacres61.jpg" alt="" border="0" /></a><br /><br />Order Now while you still can by emailing me misskitchenwitch(at)gmail(dot)comMiss Kitchen Witchhttp://www.blogger.com/profile/11468575254918388859noreply@blogger.com0tag:blogger.com,1999:blog-5178289947759930079.post-56209910506550143962011-04-05T20:34:00.000-07:002011-04-05T21:17:54.520-07:00Galaxy Vegan Cream CheeseIt is spring (actually it has been for a month, but I'm behind). <br />The flowers are blooming, our lawn is literally a jungle out of <br />control, and all sorts of new veg products are hitting the shelves <br />faster than you can say 'march hare'. <br /><br />One of the newest vegan cheeses on the street is Galaxy Nutritional <br />Foods cream cheese, which I got the pleasure of trying out for <br />all of you!<br /><br />Not only is there an 'original plain' flavour, but there is also a<br />'chive and garlic' flavour much to Monkey-man's delight.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i165.photobucket.com/albums/u68/daughteroferin/packs.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 405px; height: 273px;" src="http://i165.photobucket.com/albums/u68/daughteroferin/packs.jpg" alt="" border="0" /></a><br /><br />I can't lie, I love my bagels. But I wanted to do something a little<br />nicer than bagels to try out something new.<br /><br />So with the 'original' we made some crepes and stuffed them with<br />the cream cheese, diced apples, spice and drizzled it all with<br />agave.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i165.photobucket.com/albums/u68/daughteroferin/crepe3-1.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 409px; height: 306px;" src="http://i165.photobucket.com/albums/u68/daughteroferin/crepe3-1.jpg" alt="" border="0" /></a><br /><br />The flavor is milder than it's dairy counterpart without that<br />gross sour aftertaste. The texture is cross between any other vegan<br />(or nonvegan) cream cheese out there and sour cream. It is soft and<br />perfect for spreading. It doesn't turn your toast to crumbs while<br />you're trying to spread a layer of goodness.<br /><br />We got a little spicy with the Chive and Garlic and made some<br />jalapenos poppers for Monkey-man's Bday.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i165.photobucket.com/albums/u68/daughteroferin/poppers2.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 407px; height: 378px;" src="http://i165.photobucket.com/albums/u68/daughteroferin/poppers2.jpg" alt="" border="0" /></a><br /><br />Because it was already seasoned with just enough garlic and chives, <br />all we had to do was fill some halved and seeded peppers, sprinkle <br />with paprika and bake. Oh, yeah-- And eat to our heart's content!<br /><br />We still had a little bit of each left over so we had a little European <br />meal the other night for dinner. Monkey-man made some classic borsht...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i165.photobucket.com/albums/u68/daughteroferin/borsht2.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 401px; height: 267px;" src="http://i165.photobucket.com/albums/u68/daughteroferin/borsht2.jpg" alt="" border="0" /></a><br /><br />And I made some dumplings to go in it.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i165.photobucket.com/albums/u68/daughteroferin/borsht3.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 402px; height: 267px;" src="http://i165.photobucket.com/albums/u68/daughteroferin/borsht3.jpg" alt="" border="0" /></a><br /><br />To fill the dumplings I cooked 1 cup TVP in enough vegetable<br />broth to make it soft, then added some salt and pepper, sage,<br />soy sauce and a little bit of molasses. A little plop of<br />vegan cream cheese and some wonton wrappers later... Deliciousness!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i165.photobucket.com/albums/u68/daughteroferin/borsht4.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 400px; height: 599px;" src="http://i165.photobucket.com/albums/u68/daughteroferin/borsht4.jpg" alt="" border="0" /></a><br /><br />I really dug Galaxy's new product, I liked how smooth and versatile <br />it was. And the chive and garlic addition? Very nice, tasty and <br />savory, but not overwhelming or artificial tasting. And I just saw <br />it stocked in my little health food store! What a coincidence!<br /><br />Good on ya Galaxy!<br /><br />P.S. We just back from Paso Robles, CA and I have some great wine <br />stories to share with you all!Miss Kitchen Witchhttp://www.blogger.com/profile/11468575254918388859noreply@blogger.com1tag:blogger.com,1999:blog-5178289947759930079.post-13120608139615176652011-03-26T10:05:00.000-07:002011-03-26T10:19:55.795-07:00HSN Cooks Spring Weekend Event Winner!Hey Everyone!<br /><br />Sorry this is a bit late, but I was off gallivanting in Palm Springs for<br />the week and now I'm back for business!<br /><br />For the HSN Cook Spring Weekend Event Giftcard Giveaway...<br />I'd like to congratulate Dulcigal!<br /><br />The ideas were all super yummy sounding and it made me hungry,<br />so I hit up a random number generator for the winner...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i165.photobucket.com/albums/u68/daughteroferin/Picture1.png"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 171px; height: 195px;" src="http://i165.photobucket.com/albums/u68/daughteroferin/Picture1.png" alt="" border="0" /></a><br /><br />Thanks everyone for participating<br />and be sure to check back for another<br />giveaway soon and check out the<br /><a href="http://hsncooksspringweekendevent.com/">HSN Cooks Spring Weekend Event</a><br />happening NOW!Miss Kitchen Witchhttp://www.blogger.com/profile/11468575254918388859noreply@blogger.com0tag:blogger.com,1999:blog-5178289947759930079.post-3879862323535460492011-03-22T11:03:00.000-07:002011-03-22T11:26:27.040-07:00HSN Cooks Spring Weekend Event Giveaway!This weekend, March 26-27, Bon Appétit is presenting a Spring<br />Cooking event on HSN. They've got all the big food network<br />names like Wolfgang Puck, Padma Lakshmi, Emeril, and more.<br /><br />They've even got a Master pastry chef coming on to do a special on<br />sweets and maybe even some handmade chocolates. Looks like it<br />could be pretty cool! And you all know how much I love chocolate!<br /><br /><iframe src="http://www.youtube.com/embed/yPdFZe3pHKo?fs=1" allowfullscreen="" frameborder="0" height="295" width="480"></iframe><br /><br />So if you dig cook shows and have the Home Shopping Network<br />than check it out this weekend.<br /><br />You can find more information <a href="http://hsncooksspringweekendevent.com/">HERE</a> for a program line up, featured<br />products, and to see who is showin' up.<br /><br />The reason I am telling you this is that I have a $10 giftcard from<br />HSN to giveaway to one lucky viewer! I'll pick the winner on Friday.<br /><br />If you want to enter to win this giftcard to put towards a sweet<br />new frying pan, some cookie cutters, or even some awesome blooming<br />tea than leave me a comment telling me what your specialty would<br />be if you had your own cooking show. Remember to keep things veg<br />folks and you must enter before Thursday at midnight, just to<br />keep things simple.<br /><br />Spread the word and stay posted so if you are the winner I can<br />contact you! And checkout the <a href="http://hsncooksspringweekendevent.com/">HSN Cooks Spring Weekend Event!</a>Miss Kitchen Witchhttp://www.blogger.com/profile/11468575254918388859noreply@blogger.com5tag:blogger.com,1999:blog-5178289947759930079.post-74257284126320710062011-03-19T14:45:00.000-07:002011-03-21T21:28:26.457-07:00ecoVegan!One of the sponsors of the recent Compassion Over Killing Launch <br />Party and maker of two hit products used there, ecoVegan has stepped <br />out on to the scene.<br /><br />I had many people inquiring about their amazing tofu product, not to<br />mention the Black Pepper Island Veggie Meat Gyoza that were gone <br />in seriously 10 minutes.<br /><br />For those of you that were unable to make it out to the party or were<br />there and were wondering what that deliciousness was dancing around<br />inside your mouth-- here is a closer look at some of what <a href="http://www.ecovegan.com/">ecoVegan</a><br />has to offer!<br /><br />Before the actual event they sent me an awesome sample pack so I <br />could decide what to use in my featured dishes.<br /><br />In the pack they sent Spicy Bits<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i165.photobucket.com/albums/u68/daughteroferin/spicybits.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 406px; height: 298px;" src="http://i165.photobucket.com/albums/u68/daughteroferin/spicybits.jpg" alt="" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i165.photobucket.com/albums/u68/daughteroferin/spicybits2.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 407px; height: 271px;" src="http://i165.photobucket.com/albums/u68/daughteroferin/spicybits2.jpg" alt="" border="0" /></a><br /><span style="font-style: italic;">They really were spicy, not that fake heat so<br />many products now use. Perfect for kabobs!</span><br /><br />Vegan Shrimp<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i165.photobucket.com/albums/u68/daughteroferin/shrimp1.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 401px; height: 266px;" src="http://i165.photobucket.com/albums/u68/daughteroferin/shrimp1.jpg" alt="" border="0" /></a><br /><span style="font-style: italic;">Soooo real tasting to me!</span><br /><br />Q-slip Tofu<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i165.photobucket.com/albums/u68/daughteroferin/qsliptofu2.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 407px; height: 271px;" src="http://i165.photobucket.com/albums/u68/daughteroferin/qsliptofu2.jpg" alt="" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i165.photobucket.com/albums/u68/daughteroferin/qsliptofu.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 403px; height: 604px;" src="http://i165.photobucket.com/albums/u68/daughteroferin/qsliptofu.jpg" alt="" border="0" /></a><br /><br />Black Pepper Island Patties<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i165.photobucket.com/albums/u68/daughteroferin/blackpepper1.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 405px; height: 609px;" src="http://i165.photobucket.com/albums/u68/daughteroferin/blackpepper1.jpg" alt="" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i165.photobucket.com/albums/u68/daughteroferin/blackpepper2.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 406px; height: 271px;" src="http://i165.photobucket.com/albums/u68/daughteroferin/blackpepper2.jpg" alt="" border="0" /></a><br /><br />Though everything was great I ended up choosing to use the Q-slip<br />Tofu and Black Pepper Island patties.<br /><br />These products (except the Spicy Bits) are currently wholesale,<br />though they do have a number of retail products available.<br />You may be able to find some of these products cooked up a your <br />nearest Loving Hut.<br /><br />The Black Pepper Island Patties are a soy and gluten based product<br />and not like a burger like it may sound. They remind me more of the<br />patties and faux meats of yon that I grew up on before the days of <br />Boca. They have a realistic texture and a peppered flavor. Similar<br />to some ‘chic’ patties have had before, but not rubbery like I’ve<br />found many to be.<br /><br />I grilled up the patties and shredded them. Mixed with some stir<br />fried veggies in a thai black bean sauce.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i165.photobucket.com/albums/u68/daughteroferin/gyozafilling.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 405px; height: 270px;" src="http://i165.photobucket.com/albums/u68/daughteroferin/gyozafilling.jpg" alt="" border="0" /></a><br /><br />It all got stuffed into some potsticker wrappers and cooked.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i165.photobucket.com/albums/u68/daughteroferin/gyozafilling3.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 401px; height: 267px;" src="http://i165.photobucket.com/albums/u68/daughteroferin/gyozafilling3.jpg" alt="" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i165.photobucket.com/albums/u68/daughteroferin/gyoza.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 407px; height: 304px;" src="http://i165.photobucket.com/albums/u68/daughteroferin/gyoza.jpg" alt="" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i165.photobucket.com/albums/u68/daughteroferin/gyoza2.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 405px; height: 303px;" src="http://i165.photobucket.com/albums/u68/daughteroferin/gyoza2.jpg" alt="" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i165.photobucket.com/albums/u68/daughteroferin/gyoza4.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 403px; height: 301px;" src="http://i165.photobucket.com/albums/u68/daughteroferin/gyoza4.jpg" alt="" border="0" /></a><br /><br />They were such a huge hit at the party, they did not last more than 10<br />minutes tops once they hit the tables.<br /><br />The Q-Slip Tofu got cubed, grilled, and mixed into Thai Rice Noodles<br />with a thick Peanut Sauce.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i165.photobucket.com/albums/u68/daughteroferin/qsliptofu-1.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 403px; height: 603px;" src="http://i165.photobucket.com/albums/u68/daughteroferin/qsliptofu-1.jpg" alt="" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i165.photobucket.com/albums/u68/daughteroferin/qsliptofu4.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 406px; height: 270px;" src="http://i165.photobucket.com/albums/u68/daughteroferin/qsliptofu4.jpg" alt="" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i165.photobucket.com/albums/u68/daughteroferin/qsliptofu5.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 408px; height: 263px;" src="http://i165.photobucket.com/albums/u68/daughteroferin/qsliptofu5.jpg" alt="" border="0" /></a><br /><br /><br />This tofu is pre-seasoned and not the same texture of the tofu that <br />immediately comes to mind. It has the smoothness and softness of <br />silken tofu, but is spongey too. Cooked up you have to be careful to <br />retain the shape, but if you let it go and just fry it-- it yields <br />an amazing scrambled egg texture. <br /><br />In fact, it is exactly like scrambled egg. More so than any tofu scramble <br />I’ve ever had. They should definitely make a hard boiled egg product. <br />But I had tons of people asking me about this product at the party, <br />so I hope to see it one day on the retail market as well as the wholesale.<br /><br />In sum, everything from ecoVegan was really awesome and I am <br />honored that I got to cook it all up for the Compassion Over Killing <br />Los Angeles Launch party. Look for their products on their distributor<br />location page!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i165.photobucket.com/albums/u68/daughteroferin/launchparty6.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 410px; height: 614px;" src="http://i165.photobucket.com/albums/u68/daughteroferin/launchparty6.jpg" alt="" border="0" /></a>Miss Kitchen Witchhttp://www.blogger.com/profile/11468575254918388859noreply@blogger.com0tag:blogger.com,1999:blog-5178289947759930079.post-17220805468843743882011-03-09T21:42:00.000-08:002011-03-09T22:01:38.264-08:00COK LA Launch Party: Mango Mochi<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i165.photobucket.com/albums/u68/daughteroferin/mmochi5.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 405px; height: 270px;" src="http://i165.photobucket.com/albums/u68/daughteroferin/mmochi5.jpg" alt="" border="0" /></a><br /><br />Alright, I know this is a wicked tease, but there is no recipe here.<br />I'm just going to taunt you with photos of something I'll be making<br />for <a href="http://www.facebook.com/event.php?eid=146081312119678">Compassion Over Killing's Los Angeles Office Launch Party</a> this<br />Saturday.<br /><br />I <a href="http://misskitchenwitch.blogspot.com/2011/03/launch-party-prep-mochi-and-memories.html">mentioned yesterday</a> that I was making mochi, so here you go.<br />This is the tester batch of Mango Mochi that will be gracing<br />palates and plates at the party...<br /><br />After mixing together the mochiko, flavoring, sugar, and juice you<br />steam it in a pan or bowl for 30+ minutes...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i165.photobucket.com/albums/u68/daughteroferin/mmochi2.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 403px; height: 301px;" src="http://i165.photobucket.com/albums/u68/daughteroferin/mmochi2.jpg" alt="" border="0" /></a><br />While the outer mochi is steaming, prepare your filling.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i165.photobucket.com/albums/u68/daughteroferin/mmochi1.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 404px; height: 303px;" src="http://i165.photobucket.com/albums/u68/daughteroferin/mmochi1.jpg" alt="" border="0" /></a><br />After steaming, you allow it to cool just enough to handle.<br />You need to work quickly because once it cools completely it is<br />way too hard to handle and shape properly.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i165.photobucket.com/albums/u68/daughteroferin/mmochi3.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 403px; height: 302px;" src="http://i165.photobucket.com/albums/u68/daughteroferin/mmochi3.jpg" alt="" border="0" /></a><br /><br />Using potato starch (katakuriko) you shape the mochi ball into<br />a patty and cup it in your hand to plop the filling.<br /><br />Pinch the edges together to seal and roll in the starch again<br />if needed.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i165.photobucket.com/albums/u68/daughteroferin/mmochi4.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 396px; height: 573px;" src="http://i165.photobucket.com/albums/u68/daughteroferin/mmochi4.jpg" alt="" border="0" /></a><br /><br />I make it sound easy, but it is really sticky and messy.<br />Once you get the hang of it, it's a lot easier to get the<br />filling right without it bursting out somewhere or leaking.<br /><br />Want some? You know where to find me!Miss Kitchen Witchhttp://www.blogger.com/profile/11468575254918388859noreply@blogger.com1tag:blogger.com,1999:blog-5178289947759930079.post-60913645197721678372011-03-08T12:01:00.000-08:002011-03-08T12:35:45.289-08:00Launch Party Prep, Mochi and Memories: Kushi Dango RecipeHuzzah! Am I ever glad to be back on my broomstick!<br />It took too long, but I am over my illness and the doctors set me right.<br /><br />I am most pleased to actually be able to enjoy cooking and food again.<br />Not sure who is happier though, me or Monkey-man! He was eating the <br />bland, simple foods right along side me. I couldn’t stomach much and <br />he was sweet to not make me feel left out of something exciting. But I <br />don’t think he could stand eating beans on toast much longer either!<br /><br />So I am back and getting ready for the <a href="http://www.facebook.com/event.php?eid=146081312119678">Compassion Over Killing<br />Los Angles Office Launch Party</a>! It is going to be amazing! There is <br />going to be tons of great people, food, and a darn good time for all! <br />You can check out the event on Facebook or <a href="https://www.givedirect.org/give/givefrm.asp?Action=GC&CID=4434">get your tickets here</a>!<br /><br />One of the product donors,<a href="http://ecovegan.com/"> Eco-Vegan,</a> is donating some amazing<br />veggie meat for the party-- and I have the honor of dressing and<br />cooking it up for the party-goers!<br /><br />Tomorrow I’ll show you the awesome samples they sent me to test out <br />the recipes for the party.<br /><br />Because of the party, I’ve been working on some of the menu items.<br />One of which will be Mango Mochi! Not a lot of people may be very<br />familiar with mochi and I am a huge exception to that rule. <br />Mochi has become a little better known lately, but is pretty unusual. <br /><br />Mochi is a Japanese sweet made from pounded sweet, sticky rice.<br />Depending on the occasion, it will be served plain, flavored, colored<br />with barley or beans, wrapped in pickled leaves (sakura-mochi),<br />filled with sweet bean paste (an-mochi), baked, served on sticks,<br />the list goes on and on.<br /><br />I chose this dish for a number of reasons... first my menu is<br />Thai-Japanese fusion. A traditional Thai dessert is a steamed,<br />layered, sweet rice cake that is very similar to a plain Japanese mochi.<br />Second, I wanted to choose something that would be easy to eat, <br />pick up, and would be soy and gluten-free for those with allergies. <br />But most of all, I have very fond memories of mochi and I’d love to <br />share them at such special occasion...<br /><br />I took Japanese language courses for many many years growing up<br />and became entranced with many of the cultural traditions. Wish I was<br />still fluent, I was as a teenager. Not like riding a bike though.<br />Watching anime as a kid I loved watching the characters munching on<br />the sticky treats. Of course the American producers would change the<br />dialogue and call mochi donuts instead to match US interests.<br />But I also grew up in a very heavy asian community in So Cal,<br />so many of the shops nearby offered fresh mochi!<br /><br />Also, when I was growing up my parents were very into watching <br />Sumo. I know this may sound very weird to you, but its true. It is<br />not a bunch of fat guys bumping bellies like many Americans believe. <br />It rich in cultural traditions (many of which are dying) and extremely <br />cool to watch. Whenever they got the chance, my parents would take us <br />to actual tournaments. Instead of hotdogs and peanuts, you’d find red <br />bean cakes, mochi and Sapporo! <br /><br />Well, I didn’t drink beer, but I certainly enjoyed the sweets and <br />maybe some green tea soymilk or red bean ice cream!<br /><br />Skip to my teen years- Hilo, Hawaii. The communities in Hawaii <br />emerged from a plantation culture, a conglomeration of Japanese, <br />Chinese, Filipino, Portuguese, Thai and so on. As such many of the <br />traditions are seen in the local faire. You see a lot of sushi, char sui, <br />and yes mochi. Hawaiian mochi is often baked instead of steamed <br />(oh gods, or worse microwaved) and made with condensed milk or <br />butter. This yields more of a chewy cake instead of a plush bun. <br />But there are traditionalists, and my favorite was Two Ladies in Hilo <br />who would make the Strawberry-An Mochi, read bean filled, and even <br />Taro. But my favorite was the Momo-Mochi-- (Momo= Peach)<br />Peach and white bean filled. PEACH LOVE!<br /><br />(To find more vegan Hawaiian Recipes, <a href="http://misskitchenwitch.blogspot.com/search/label/hawaiian">check out my vegan-hawaii series</a>)<br /><br />It is from the Hawaiian fusion flavor that I pulled out some wicked<br />mango mochi. I'll be posting some pictures as I go along and certainly <br />of the party, but here is something in the meantime. These we would <br />get at sumo tournaments and anime expos. Plus, something you can <br />depend on being vegan. FYI, many of the prepackaged versions do have <br />MSG in the sauce. Find it fresh! If you live in LA, you can get it in <br />Little Tokyo. <br /><br />Easy, delicious and not as sweet as your usual mochi cake these are<br />great for parties or just a snack. Careful, they are addictive!<br /><br />Kushi Dango<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i165.photobucket.com/albums/u68/daughteroferin/dango2.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 395px; height: 295px;" src="http://i165.photobucket.com/albums/u68/daughteroferin/dango2.jpg" alt="" border="0" /></a><br /><br />Mochi:<br />1 1/3 cup rice flour<br />3/4 boiling water<br /><br />Mitarashi Sauce:<br />1/3 cup water<br />1/4 cup sugar<br />2 tbsp soy sauce<br />2 tsp potato starch + 1 tbsp water<br /><br />You can use mochiko (sweet rice flour), they will just be a bit<br />stickier and chewier. Joshinko, plain rice flour is made from long<br />grain rice and not as glutinous as the short grain mochiko. Don’t try<br />to use western style rice flour-- the stuff you’d find in the gluten-free<br />zone of American and western markets-- it is not the same as Japanese <br />or other Asian rice flours.<br /><br />I used party picks here, but traditionally they are grilled on skewers<br />(3 on each).<br /><br />Pour the hot water over the rice flour and stir with a wooden spoon or<br />paddle. Once it has cooled enough to handle, knead in the bowl with a<br />little extra rice flour. It is more folding over and over to make sure<br />there are no lumps, not exactly like you’d knead bread dough.<br /><br />Next pull off little scoops and roll them in between your palms to form<br />smooth balls. They should be around 3/4 inch in diameter or about the<br />size of a walnut in it’s shell.<br /><br />Place into a lightly greased steamer with some room in between. They <br />will expand and stick together, so give them some space if you can. <br />Steam the rice balls on high for 10-15 minutes. Scoop them out and <br />push on to damp skewers. They will be very sticky.<br /><br />While your pan is heating, start the sauce by bringing the water, sugar<br />and soy sauce to a boil. Add the potato starch mixed in water and stir<br />til thickened. Keep on low. <br /><br />Place the skewered mochi on a hot, non-stick pan and grill each side<br />until a golden brown. Brush with the mitarashi sauce and serve <br />immediately. If you used a joshinko rice flour they will last longer, <br />if you used mochiko they will get denser the longer you wait.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i165.photobucket.com/albums/u68/daughteroferin/dango1.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 403px; height: 301px;" src="http://i165.photobucket.com/albums/u68/daughteroferin/dango1.jpg" alt="" border="0" /></a>Miss Kitchen Witchhttp://www.blogger.com/profile/11468575254918388859noreply@blogger.com0tag:blogger.com,1999:blog-5178289947759930079.post-31938685898864185572011-02-10T19:27:00.000-08:002011-02-10T19:30:19.443-08:00Recipe ContestHello All! <br /><br />I said I'd post this when it came up...<br /><br />The recipe contest has arrived and yours truly is one of the top five <br />finalists. I need your help more than ever!<br /><br /><a href="http://www.galaxyfoods.com/galaxy-blog/2011/02/09/recipe-contest-finalists/">So please go and vote for my King Midas' Golden Soup as #1</a><br /><br />We have 5 more days and it will only take a minute. <br />Also, my is the only vegan recipe up there. <br />Support Miss Kitchen Witch and vegan soups as #1~<br /><br />*MKW*Miss Kitchen Witchhttp://www.blogger.com/profile/11468575254918388859noreply@blogger.com0tag:blogger.com,1999:blog-5178289947759930079.post-56770818667474166932011-02-09T13:22:00.001-08:002011-02-09T13:25:54.946-08:00Sick LeaveSorry all, I've been really meaning to get back on here and post... <br /><br />But to be honest I haven't been cooking that much because of some <br />tummy problems I've been having that are forcing me to eat as basic <br />and bland as I can stomach. It thankfully hasn't gotten worse, but <br />it certainly hasn't gotten better either. <br /><br />In the meantime I do have a recipe that is in the top five finalist <br />place for the Galaxy Nutritional Foods Blog. We are all just waiting <br />for them to do the photos and recipe testing and then the voting <br />will begin. So, I'll need your help to win this!<br /><br />I will post officially when it goes up with the link and rules. <br /><br />Until then, I'm resting this one out for a bit and I'll be back <br />with more magic soon. <br /><br />~Miss Kitchen WitchMiss Kitchen Witchhttp://www.blogger.com/profile/11468575254918388859noreply@blogger.com0tag:blogger.com,1999:blog-5178289947759930079.post-71184232437766730032011-01-27T10:23:00.000-08:002011-01-27T10:47:49.465-08:00Breakfast for DinnerGrowing up we had breakfast for dinner alot. In fact breakfast is <br />my favorite meal. I like it even more than dessert, believe it or not! <br /><br />As a kid it was eggs, potatoes, and toast or pancakes. <br />Later it became tofu, potatoes and a green veg or fruit. <br />But sometimes toast with marmite! Hee hee As long as it is not heavy in <br />faux meat or sugary pankcakes, I am a firm believer in breakfast at any hour. <br /><br />As much as Monkey-man loves his sweets, he goes ape-shit for <br />anything salty and savory. I think it is a male thing to be honest. <br />I know I've read something about women being more biologically wired <br />to like sweet stuff like chocolate. Now this isn't a 100% of the <br />population or anything, just tendencies. I believe it was a podcast from <br />Stuff You Should Know or Stuff Mom Never Told You. <br /><br />Anyway, I was thinking a quick fix of french toast for dinner, <br />but there was no way I was gonna get Monkey-man happy with that. <br />And it dawned on me-- savory french toast. Who says this stuff <br />has to be sweet. <br /><br />It worried me a little though because I once tried to make savory <br />waffles and it is one of the most embarrassing foods I have ever made <br />to date. So disgusting. Remembering that I tread carefully. <br /><br />Now you don't need eggs to make french toast, just your favorite <br />unsweetened or original flavored non-dairy milk. <br /><br />I pair this up with some roasted potatoes and a tofu scramble with <br />peppers and tomatoes. <br /><br />Breakfast for Dinner Savory French Toast <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i165.photobucket.com/albums/u68/daughteroferin/savfrenchtoast.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 403px; height: 296px;" src="http://i165.photobucket.com/albums/u68/daughteroferin/savfrenchtoast.jpg" alt="" border="0" /></a><br /><br />Ingredients <br /><br />4 slices of day old or stale-ish bread <br />(I prefer a whole wheat because of the density) <br />1 1/4 cups unsweetened or original flavoured non-dairy milk <br />1/2 tsp garlic powder <br />2 tsp soysauce (opt) <br />1/2 tsp white pepper <br />1-2 tsp black pepper <br />2 tablespoons of flour or 1 tablespoon starch <br />1 tsp italian seasoning <br />2 tsp very very finely diced green onions (opt) <br />Salt to taste <br /><br />Mix all the ingredients except the bread in a wide bowl. <br />Heat your frying pan and a little bit of olive oil over <br />medium-high heat. <br /><br />Dip the bread, coating each side and lay it down on the frying pan. <br />Cook on each side until a dark golden-brown. <br /><br />While the toast is grilling mix up a sauce of: <br /><br />3 parts ketchup <br />1 part mustard <br />1 part chili sauce <br />1 part apple cider <br /><br />Top with sauce and sauteed veggies if you like! <br />Serve while still piping hot and make sure your coffee is decaf <br />at this hour!Miss Kitchen Witchhttp://www.blogger.com/profile/11468575254918388859noreply@blogger.com0tag:blogger.com,1999:blog-5178289947759930079.post-47558147870918613082011-01-25T21:10:00.000-08:002011-01-25T21:24:46.693-08:00Beet Bejeweled RisottoSince we had recently gone a little over the top with bread, we hit up <br />some standard burritos and tacos, and then I had to move on <br />to a different starch for my meals.<br /><br />I’ve recently developed a love affair with risotto. There are so many <br />myths surrounding risotto, telling people it is too hard to make <br />unless you’ve got Gordon Ramsey screaming over your shoulder, <br />telling you what to do. I’m here to tell you that risotto is super easy. <br />If you can pour broth into a pan and stir rice around for a half <br />hour, you can make risotto.<br /><br />Of course I like twisting the flavours around. You’ll usually see<br />some tomato and basil risottos-- anything you might find replicated<br />from a pasta recipe. Most of all I wanted to change the colour of<br />the actual dish, so what better than beets? The beets are steamed,<br />peeled, and chopped before hand so that they are ready to go when<br />you’re making the risotto.<br /><br />Its perfect because I wanted to start up some themed dishes to get<br />you all ready and in the mood for St. Valentine’s Day.<br /><br />Yes, I know a lot of people really hate St. Valentine’s Day.<br />Especially, if you’re single or sometimes with a really annoying person.<br />Well if St.Valentine’s Day is about love, what about loving yourself<br />a little? Love yourself with a special meal, some dark chocolate,<br />a glass of wine, and your favorite movie.<br /><br />Or throw a little dinner party and then you won’t be alone. Maybe <br />invite all your single friends so no one feels alone out there in <br />the world of candle light couple events... I honest have never seen <br />St. Valentine’s as something corporate or designed to make you feel <br />bad for not having a significant other. I always used it as a day to <br />remember all the people I love. I’d make cards, cookies, or candy for <br />all my friends and family. Later on in life, I got little things here <br />and there from boys and that was nice too. But I wasn’t expecting it, <br />so it was even better.<br /><br />Getting back to cooking.... If you are trying to multi-task while<br />making risotto, good luck. I mean forget it. You’ll probably end up<br />with some hard, sticky rice. You can hardy leave the pan alone for a<br />minute without it drying out.<br /><br />So make sure everything else is set and ready to go. Feed the cats,<br />take out the dog, avoid interruptions. And enjoy~<br /><br />Bejeweled Risotto<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i165.photobucket.com/albums/u68/daughteroferin/beetrisotto2.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 524px; height: 372px;" src="http://i165.photobucket.com/albums/u68/daughteroferin/beetrisotto2.jpg" alt="" border="0" /></a><br /><br />3 medium beets, cooked, peeled and chopped<br />1/2 large onion, minced<br />4 cloves garlic, minced<br />3 tbsp earth balance or olive oil<br />1 cup vodka<br />6-8 cups of vegetable broth<br /> or water with a few bouillon cubes dissolved<br />2 cups arborio rice<br />1/4 cup daiya moz cheese<br />black and white pepper<br />sea salt<br />sage, thyme, lemon zest<br /><br />First heat the oil in a large frying pan or saute pan.<br />Add the onions and garlic and cooking in the oil for a few minutes<br />at a medium to low high heat.<br /><br />Add the rice, coating well with oil. Cook for about two minutes,<br />stirring. Add the vodka, making sure that it is warm or room temp<br />to not shock the rice leaving it unable to cook properly.<br /><br />Once the vodka is almost absorbed and the liquid looks sparse,<br />add a 1/2 cup of warm or room temp broth. You will continue to do<br />this. Add broth, stir, cooking it just at a light simmer until the<br />liquid is not quite gone, add more broth. Don’t let it get too dry.<br /><br />Once it starts to look puffy and sticky, start testing it to see if<br />the center is cooked. Once it is near al dente, add the seasonings<br />and chopped beets. Continue to cook until the beets are hot and the<br />colour has distributed nicely. Add more broth still as needed.<br />Finally, add the daiya and stir until completely melted. Serves 4-6<br /><br />I had mine with some garlic-chili grilled tofu! Yum!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i165.photobucket.com/albums/u68/daughteroferin/beetrisotto1.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 403px; height: 302px;" src="http://i165.photobucket.com/albums/u68/daughteroferin/beetrisotto1.jpg" alt="" border="0" /></a>Miss Kitchen Witchhttp://www.blogger.com/profile/11468575254918388859noreply@blogger.com0tag:blogger.com,1999:blog-5178289947759930079.post-78936926181251048462011-01-16T13:18:00.000-08:002011-01-16T13:55:49.521-08:00International Vegan Pizza Day<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i165.photobucket.com/albums/u68/daughteroferin/classicpizza.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 403px; height: 302px;" src="http://i165.photobucket.com/albums/u68/daughteroferin/classicpizza.jpg" alt="" border="0" /></a><br />I new celebration on the rise is coming up the 29th of this month:<br /><a href="http://www.veganpizzaday.com/">International Vegan Pizza Day</a>, which sounds like a blast.<br />Or at least a perfect excuse to throw a party. <br /><br />So for all you vegan pizza lovers out there, get busy and <br />make your plans. Check out what places around you serve <br />the best vegan pizza and help spread the word. <br /><br />Or if you're like me and would rather stay in and do it all <br />yourself... Check out some of my awesome pizza recipes... <br /><br /><a href="http://misskitchenwitch.blogspot.com/2010/06/pizza-pizzaz-part-nine-cowabunga-pizza.html">The TMNT Cowabunga Pizza</a><br /><a href="http://misskitchenwitch.blogspot.com/2010/06/pizza-pizzaz-part-eight-bbqt-pizza.html">The BBQ Pizza</a><br /><a href="http:///">The Double-Decker Pizza</a><br /><a href="http://misskitchenwitch.blogspot.com/2010/05/pizza-pizzaz-part-six-chipmunk-pizza.html">The Nutty Chipmunk Pizza</a><br /><a href="http://misskitchenwitch.blogspot.com/2010/05/pizza-pizzaz-part-five-rastafarian.html">The Rastafarian Pizza</a><br /><a href="http://misskitchenwitch.blogspot.com/2010/05/pizza-pizzaz-part-four-strawberry.html">Strawberry Fields Pizza</a><br /><a href="http://misskitchenwitch.blogspot.com/2010/05/pizza-pizzaz-day-two-twisting-tostada.html">Tostada Pizza (vegan CPK copycat)</a><br /><a href="http://misskitchenwitch.blogspot.com/2010/05/pizza-pizzaz-day-one-el-diablo.html">El Diablo Pizza</a><br />And an <a href="http://misskitchenwitch.blogspot.com/2010/06/overwhelmed-by-apricots.html">apricot pizza<br /></a><br /><br />A great way to throw a pizza party is to have all the attendees <br />all bring a few of their favorite toppings, not a lot though. <br />Then everyone can help and design their own pizza or slices. <br /><br />An easy basic crust goes like this... <br /><br />1 1/2 tsp yeast <br />1 tsp sea salt <br />1 tbsp sweetener <br />2 tbsp oil <br />1 cup warm water <br />2 1/2-3 cups flour <br /><br />Mix all but flour together and let it set for about five minutes. <br />Slowly add the flour, a half cup at a time. Once it begins to pull <br />away from the sides, tip onto a floured counter top and knead. <br />Add more flour as you knead-- if you NEED! ha ha <br /><br />Once the dough is elastic and appears smooth, place into a bowl <br />with a tablespoon of oil and flip dough over, so it is greased. <br />Cover with a towel and let rise until doubled. <br /><br />At this time you can store it away in the fridge or freezer until <br />you want to use it later or you can roll it out and use right away! <br /><br />Other tips for your own vegan pizza party: <br /><br />* Make sure to have enough and a variety of sauces. <br /> red sauce is great, but what about a white sauce or a pesto? <br />* Add extra flavors to your dough(s) <br /> what about sun dried tomatoes, black olives, a variety of herbs! <br />* What are you cooking your pizzas on? <br /> A stone is ideal, but cookie sheets work well. If using a stone <br /> remember to preheat it beforehand for 500 degrees then turn down <br /> to 450 when you put the pizza in. <br />* Whats for dessert? <br /> A sweet pizza is always fun with jam for sauce, topped with sliced <br /> fruits, chocolate shavings or even drizzled with frosting. <br />* Have a few pizzas ready to go and planned in case you don't end up <br /> with enough toppings or not enough variety. I usually have two <br /> pizzas ready to go on stand-by just in case! <br />* Take lots of pictures and have fun! <br /><br />Let me know what you're doing to spread the word or celebrate for <br />International Vegan Pizza Day!Miss Kitchen Witchhttp://www.blogger.com/profile/11468575254918388859noreply@blogger.com1tag:blogger.com,1999:blog-5178289947759930079.post-35822744580724146882011-01-15T09:56:00.000-08:002011-01-15T10:17:42.250-08:00Plethora of Panini: Polish Panini<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i165.photobucket.com/albums/u68/daughteroferin/polishpanini1.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 401px; height: 300px;" src="http://i165.photobucket.com/albums/u68/daughteroferin/polishpanini1.jpg" alt="" border="0" /></a><br /><br />The original idea that we started out with was to do a 'meat'ball <br />sub. I wanted to make some seitan balls and it sounded good, but <br />then I realized we had nothing to make a red sauce. <br /><br />I still made some seitan, but more in the shape of large patties. <br />I wanted to see if by adding beets you could get a different color <br />than the usual broth color of seitan. <br /><br />I blended about a 1/2 cup of cooked beets, a can of soybeans, some <br />polish herbs/seasonings (or even just some sausag'y seasonings like <br />sage or rosemary), some vegetable bouillon, a few tablespoons of oil, <br />diced raw carrots, a few cloves of garlic (minced), sea salt and <br />lots of black pepper. <br /><br />Then I added the wheat gluten, just enough to form a firm ball, <br />which I split up and steamed for over an hour. We sliced the patties <br />in to thirds and grilled to finish the cooking process. No, the color <br />didn't hold. It still ended up the usual light brown color. <br /><br />To round out the paninis we added some dill pickles and sauteed <br />shredded cabbage and onion cooked with cumin seeds. But you can use <br />sauerkraut. I had to add veganaise for good measure and we were <br />happy campers. <br /><br />Paninis are pretty easy goes or anything goes, really. It mainly <br />just knowing what theme you want to go with, pair spices and herbs, <br />having a good sauce/dressing, cooking the wetter vegetables before-<br />hand, and getting the hang of your own grilling technique. <br /><br />I'm done with paninis for now, hankering for a burrito or some tacos. <br />I always said I could live on bread, but now I'm second guessing that. <br />Hope you enjoyed the ride! <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i165.photobucket.com/albums/u68/daughteroferin/polishpanini2.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 404px; height: 302px;" src="http://i165.photobucket.com/albums/u68/daughteroferin/polishpanini2.jpg" alt="" border="0" /></a>Miss Kitchen Witchhttp://www.blogger.com/profile/11468575254918388859noreply@blogger.com0tag:blogger.com,1999:blog-5178289947759930079.post-47906906014084296572011-01-14T09:49:00.000-08:002011-01-14T10:23:26.890-08:00Plethora of Panini: pairing and pearing<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i165.photobucket.com/albums/u68/daughteroferin/applepanini1.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 409px; height: 272px;" src="http://i165.photobucket.com/albums/u68/daughteroferin/applepanini1.jpg" alt="" border="0" /></a><br /><br />I know when I've hit the tail end of a series. It is usually when I <br />really can't imagine eating that dish once more in a very long time. <br />I still have the last few paninis on the docket, but I am growing <br />very near to not being able to eat another for a while. <br /><br />In fact I'm starting to crave chimichanga... If I can't grill <br />sandwiches, I'm gonna find something else to grill. <br /><br />Since this Panini was so extraordinarily simple and not very <br />high in vegetable content, I had to pair it with another more <br />nutritious dish. Monkey-man has been complaining about wanting <br />soup because he doesn't want to get sick. So instead of arguing <br />that it isn't soup that will keep him from getting sick it is <br />a good load of vitamin heavy veggies, sleep and exercise-- <br />I quietly made him some sweet potato stew and he was content. <br /><br />The stew had sweet potatoes, russet potato, bell pepper, turnips, <br />onions, garlic, cabbage, and carrots. It was a simple base of broth, <br />soy milk, whole wheat flour, sage, paprika, bay, oregano, sea salt, <br />black and white peppers, and peanut butter. I don't usually pair stews <br />and sandwiches, I usually go with a bisque or blended soup. <br />But as long as you are sure to moderate with a smaller sandwich, <br />it is perfect. <br /><br />The panini was stuffed with vegan rice pepper jack cheese, sliced <br />apples and pears, a sprinkling of garlic powder, and if you're <br />adventurous, some jalapenos! The sweetness of the fruit is perfectly <br />balanced with the spiciness of the 'cheese' and peppers. <br />I've also heard of pair peaches or apricots with brie, but <br />I'm not sure what vegan cheese I'd use for that. The vegan brie <br />we did make from The Uncheese Cookbook had much too much onion <br />powder in it and I cannot imagine that going with peaches... <br />I'll keep experimenting and get back to you on that one. <br /><br />Get your fix with sweet, spicy, and savory all at once. <br />That's an order! <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i165.photobucket.com/albums/u68/daughteroferin/applepanini2.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 407px; height: 270px;" src="http://i165.photobucket.com/albums/u68/daughteroferin/applepanini2.jpg" alt="" border="0" /></a>Miss Kitchen Witchhttp://www.blogger.com/profile/11468575254918388859noreply@blogger.com0tag:blogger.com,1999:blog-5178289947759930079.post-37806574236435242572011-01-12T13:51:00.000-08:002011-01-12T14:42:59.534-08:00Plethora of Panini: Delhi or Deli?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i165.photobucket.com/albums/u68/daughteroferin/indianpanini.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 402px; height: 253px;" src="http://i165.photobucket.com/albums/u68/daughteroferin/indianpanini.jpg" alt="" border="0" /></a><br /><br />Although I find middle eastern and Indian food pretty delicious, I <br />do have to admit one qualm I have with it. Most of what I have tried <br />is-- overcooked-- for lack of a better word. I'm sure this is because I <br />haven't gotten to experience traveling in that region and haven't had <br />the advantage of befriending an outstanding traditional Indian chef. <br />Even with books, recipes, and restaurants most of what I've tried/seen <br />has been really heavily cooked dishes of (mainly) grains and legumes. <br />Not bad, but I always like to have something very raw and fresh with <br />my meals. <br /><br />I know there are a lot of salads or cucumber dishes, but too often they <br />are submerged in dairy. <br /><br />Another thing that I've found when using Indian recipes is needing to <br />really know the spices. That is usually the main draw of this region's <br />dishes-- the spices! So exotic and exciting, but if over done it gets <br />a heavy dusty taste. That is really the only way I can describe it. <br /><br />If you don't agree with any of this, please feel free to call me on it. <br />I'm just describing my own experiences. When making an Indian <br />spiced Panini, I wanted the flavors you know and love with an added <br />freshness. This is into way traditional, just a delicious experiment. <br /><br />When making Paninis I always try to consider what the sauce is going <br />to be. Sometimes it is a spread, a cheese (vegan please), or dressing. <br />It should be something that is still tasty when hot or melted, as you <br />will be grilling it. All that the sauce does is keeps the entire <br />sandwich from being super dry and crunchy. You want a hot, flavorful, <br />moist interior, with a crisp, crunchy crust. <br /><br />You can do more than one. I used veganaise and mustard with the <br />balsamic vinegar panini for example. Sometimes the vegetables add <br />enough moisture on their own, but not always. <br /><br />For this panini I did two. I had a hummus spread on one side and <br />vegan yogurt on the other. I added a little salt to the yogurt as <br />the Whole Soy brand, my brand of choice, is a little sweet sometimes. <br /><br />For the vegetables I separated them and seasoned them differently, to <br />add variation and to avoid the over spiced taste that I spoke of earlier. <br /><br />To the onions, garlic, peppers, and chilis I added some red chili <br />powder, cayenne, and black and white pepper. I sauteed them until the <br />onion was soft and tender. I just used water instead of oil whenever <br />they started to look dry. I added no more than 1/4-1 tsp of each spice. <br /><br />It depends on how much you are making and how strong you want it. <br />I made enough for two sandwiches: 1/2 onion, 1/2 pepper, 3 cloves <br />garlic, 1 hot pepper with 1 tsp chili powder, 1/4 tsp cayenne, and <br />1/2 tsp of everything else. <br /><br />Remove your veggies from the pan and get ready to cook the eggplant. <br />In a tablespoon of oil, quickly roast a tsp or so of cumin seeds. Add 1 <br />tsp turmeric, 1/2 tsp coriander, and 1/4 tsp ginger (opt). Cook briefly <br />and add about half an eggplant cut into 1/4 inch slices. These were <br />salted and rinsed beforehand to extract the bitterness. Cook each side <br />in the spices until the edges of the eggplant appear dark and soft. <br /><br />Assemble the bread with all the ingredients so far... add some fresh <br />sliced tomatoes and some cilantro and grill! It may seem spicey, but <br />the coolness of the soygurt and fresh tomatoes balance it all out for <br />a perfect panini! <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i165.photobucket.com/albums/u68/daughteroferin/indianpanini2.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 400px; height: 266px;" src="http://i165.photobucket.com/albums/u68/daughteroferin/indianpanini2.jpg" alt="" border="0" /></a>Miss Kitchen Witchhttp://www.blogger.com/profile/11468575254918388859noreply@blogger.com0tag:blogger.com,1999:blog-5178289947759930079.post-43482611460964611832011-01-07T13:10:00.000-08:002011-01-07T13:27:08.701-08:00Plethora of Panini: Vinegar on the High StreetLast night the paninis took an Italian twist. Usually adding<br />balsamic vinegar as the main flavor punch has me a bit worried<br />because it tends to make paninis very soggy. But I found a way to<br />keep the splashing to a minimum.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i165.photobucket.com/albums/u68/daughteroferin/italypanini2.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 394px; height: 295px;" src="http://i165.photobucket.com/albums/u68/daughteroferin/italypanini2.jpg" alt="" border="0" /></a><br /><br />First saute the your desired veggies-- I did some peppers, onions,<br />garlic cloves in some Italian seasonings and light olive oil.<br />Then separately grilled slices of eggplant that I had salted and<br />rinsed to remove the bitterness. This is where you add the vinegar.<br />Dry grilling the eggplant burns up the moisture. Eaten straight<br />after would be dry and probably a little flavorless.<br /><br />I put them in the pan with the other veggies and added some salt<br />and a few tablespoons of balsamic vinegar, which was quickly<br />absorbed by the thirsty eggplant.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i165.photobucket.com/albums/u68/daughteroferin/italypanini1.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 406px; height: 304px;" src="http://i165.photobucket.com/albums/u68/daughteroferin/italypanini1.jpg" alt="" border="0" /></a><br /><br />On the bread I spread some veganaise, spicy mustard, a dash of<br />garlic salt and fresh shredded basil. I would have loved some pesto<br />though... Then I added some sliced field roast, fresh tomatoes, and<br />fresh spinach.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i165.photobucket.com/albums/u68/daughteroferin/italypanini4.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 403px; height: 302px;" src="http://i165.photobucket.com/albums/u68/daughteroferin/italypanini4.jpg" alt="" border="0" /></a><br />I layered it all together and added another little spoonful of<br />vinegar on to the field roast, which is absorbent as well.<br />Then we grilled it with a little bit of olive oil and opened<br />a bottle of Bordeaux. I know it's french, but who is telling? <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i165.photobucket.com/albums/u68/daughteroferin/italypanini7.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 401px; height: 269px;" src="http://i165.photobucket.com/albums/u68/daughteroferin/italypanini7.jpg" alt="" border="0" /></a><br /><br />Writing this I just realized I forgot to add the black olives...<br />Oh well, don't tell Monkey-man!Miss Kitchen Witchhttp://www.blogger.com/profile/11468575254918388859noreply@blogger.com0tag:blogger.com,1999:blog-5178289947759930079.post-50862575051976838152011-01-06T12:26:00.000-08:002011-01-06T12:53:25.843-08:00Plethora of Panini: Fajita Panini<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i165.photobucket.com/albums/u68/daughteroferin/mexpanini3.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 398px; height: 305px;" src="http://i165.photobucket.com/albums/u68/daughteroferin/mexpanini3.jpg" alt="" border="0" /></a><br /><br />I'd like to say that the majority of our meals are planned, but that <br />would simply not be true. It is part of what I want to focus more of <br />my energy on this year-- planning ahead. But then life happens.<br /><br />I was planning on doing a Middle Eastern Panini last night, but <br />Monkey-man ended up doing a quick fix of a Mexican seasoned panini <br />instead. Our plans were changed because on the way to the grocer, <br />we passed a small dog that had been hit and left.<br /><br />At first I though he was dead because his legs were in the air as <br />if he was going through rigor mortis, but when we swung around I saw <br />him shaking. By the time I had him in the car and we had decided to <br />take him to our vet to see how bad it was he had relaxed and was much<br />more awake. Not sure if they clipped him or actually ran him over<br />because there were tire marks across his abdomen.<br /><br />But now he's upstairs in our bathroom, healing his broken pelvis.<br />Pretty sweet guy. So if anyone wants a dog! Ha ha, just let me know.<br />He is not micro-chipped and not fixed (for long...)<br /><br />Needless to say our dinner was little late, but this is what Monkey-man<br />magically mixed up for us.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i165.photobucket.com/albums/u68/daughteroferin/mexpanini1.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 401px; height: 600px;" src="http://i165.photobucket.com/albums/u68/daughteroferin/mexpanini1.jpg" alt="" border="0" /></a><br /><br />Fajita Panini!<br /><br />Saute a bell pepper, onion, a bit of jalapenos and a few cloves of<br />sliced garlic with chili powder, salt, pepper, a little bit of lemon<br />juice and cumin. Add water as it drys out and then add some olive oil<br />and half a pack of sliced tofu. Flip to grill both sides.<br /><br />While that is being cooked, heat up your grill.<br />On your chosen bread add vegan pepper jack (galaxy rice cheese), <br />avocados and fresh tomatoes. Add some hot sauce, salsa or bean spread <br />to make it a little more exciting-- Grill and enjoy!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i165.photobucket.com/albums/u68/daughteroferin/mexpanini2.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 405px; height: 270px;" src="http://i165.photobucket.com/albums/u68/daughteroferin/mexpanini2.jpg" alt="" border="0" /></a>Miss Kitchen Witchhttp://www.blogger.com/profile/11468575254918388859noreply@blogger.com0tag:blogger.com,1999:blog-5178289947759930079.post-51791475238022084812011-01-05T10:34:00.000-08:002011-01-05T11:17:01.165-08:00Plethora of Panini: Beet on the Brat<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i165.photobucket.com/albums/u68/daughteroferin/beetpanini3.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 406px; height: 217px;" src="http://i165.photobucket.com/albums/u68/daughteroferin/beetpanini3.jpg" alt="" border="0" /></a><br /><br />One of Monkey-man's Christmas presents was a cast-iron panini press<br />that I seriously had to hunt down. He's been ogling cast-iron pans<br />for awhile and next to pizza I am pretty sure sandwiches are his<br />favorite. Finding it was a hassle. I knew Macy's carried them and after<br />dealing with countless, stupid employees-- I found one at the Macy's<br />on Lake. Thank goodness my Monkey-man enjoys the more practical<br />gifts because this has certainly opened us up to a new series as we're<br />breaking in the ol' cast-iron.<br /><br />Cast-Iron takes pampering. You should never wash it with soap, leave it<br />wet or use metal utensils on it. If you cook things on it that require<br />cleaning after-- something that sticks-- than clean it with very hot<br />water and a scrubber. Dry immediately afterward and oil to prevent<br />rusting. It may seem scary, but if you're cooking something like plain<br />toast, etc. you just brush it off, re-grease it and leave it. This<br />will age and season your pan.<br /><br />I've seen people that cook meat just leave their pans with the fat, crap<br />and everything. Yeah, gross. Many argue that you should NEVER clean<br />your cast iron, but I do not agree. I say that you should try to never<br />use soap on it-- or at least don't use a lot and only when you really<br />need to. I believe in caring for your dishes properly, but I also<br />believe in not getting sick from bacteria festering on a pan.<br /><br />Having said that, cast-iron is great because you can cook on the stove<br />and then stick it straight into the oven or actually use it as a baking<br />dish for things like corn bread or roasted vegetables. Our has ridges,<br />so it wouldn't be entirely ideal for that, but it is a possibility.<br /><br />On to the food!<br />Panini, or Panino, is basically an Italian Sandwich. More accurately it<br />is a bread roll. A stuffed Panino is a roll stuffed with sandwich fixings.<br />This is derivative of the Italian word for bread: Pane. Often they are<br />served hot or grilled on ciabatta or focaccia. Americans refer to any<br />grilled sandwich as a panini, as being grilled is the deciding<br />characteristic. Whereas any sandwich is called a panini in Italy.<br /><br />If you don't have a stove press you can use an electric one. Some<br />waffle makers double as panini presses. You can use a heavy pan and<br />a brick wrapped in foil. Just allow the brick to heat with the pan<br />before adding your prepped sandwich. Or you can just set a heavy pan<br />on top of your sandwich and plan on flipping it.<br /><br />Part One: Beet on the Brat Panini<br /><br />Ingredients<br /><br />Beets or beet pulp (See Below)<br />2 cloves garlic, minced<br />vegan cream cheese<br />mustard<br />Miso<br />1/2 Red Onion<br />Vegan deli slices: ideally field roast, sliced seitain, or something<br />similar to yves roast slices. I'm sure Tofurky would be good too...<br />But stay away from the bologna style stuff.<br />Olive Oil or Earth Balance<br /><br />When I make Borsht I blend the whole pot and push it through a mesh.<br />I usually end up with about two cups of beet pulp that I use to fill<br />dumplings, spread on sandwiches or mix into something else.<br /><br />I had some left over beet-pulp from our postponed Christmas Dinner<br />that I still needed to use. You can steam beets and blend them with<br />a little broth, garlic powder, and salt and pepper. Or you can just<br />steam a beet and slice it very very thin.<br /><br />Heat your pan and saute the sliced onion until soft and caramelized.<br /><br />I made two sandwiches here... spreading vegan cream cheese, mustard,<br />and light miso on one side of the bread and then sprinkled it with<br />diced, raw garlic.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i165.photobucket.com/albums/u68/daughteroferin/beetpanini1.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 404px; height: 572px;" src="http://i165.photobucket.com/albums/u68/daughteroferin/beetpanini1.jpg" alt="" border="0" /></a><br /><br />Oil or grease the other side of the bread.<br />Arrange the deli slices on the side with the cream cheese.<br />Spread or arrange the beets on the other side of the sandwich and<br />top with the cooked onion. Squish the sandwich together and grill<br />according to the type of pan you are using.<br /><br />Cut in half and serve!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i165.photobucket.com/albums/u68/daughteroferin/beetpanini4.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 399px; height: 265px;" src="http://i165.photobucket.com/albums/u68/daughteroferin/beetpanini4.jpg" alt="" border="0" /></a>Miss Kitchen Witchhttp://www.blogger.com/profile/11468575254918388859noreply@blogger.com0