Showing posts with label soy sauce. Show all posts

In The Raw: Raw Vegan Hot Dogs

Alright - With the new year comes a new format. I've found that the weekly plan ahead wasn't working very well so I'm just going to post recipes as they come. If you found the weekly posts with menus and shopping lists useful please let me know but if there not helpen' anybody then we'll just move on.

We've had some pretty great meals lately that have left me feeling even better then before. It makes so much more sense that if you want to stay alive then you eat food that is alive. That said, this recipe may not be the best one to start out with but it sure has brought a smile to my face.

The first day I was going to go raw I started out doing a bunch of research. I had a weeks worth of meals planned out and I was going full steam ahead - 100% raw freakin vegan!....that lasted until breakfast when I had to have my toast. (remember the blog about cravings and eating your neighbor?)

The next day I was talking to some friends (all carnivores) about my latest vegan fiasco. I told them about how I had made raw vegan hot dogs. My friend said, " you eat raw meat?" He still can't wrap his brain around someone not eating meat...I'm working with him.

The next day my father - in -  law (dad) was in town and I told my mother - in - law I would take him lunch. My dad is an Idaho meat and potatoes guy but he has been gracious enough to "quietly gunk down" some of my "concoctions" as to "not offend his favorite daughter - in - law" (his words, not mine) So, with raw vegan hot dog in hand I went to his work and gleefully handed it to him. He must have been really hungry because he ate it up, almost like he liked it!

So I know the suspense is killing you so without further adu, I give you, the Raw Vegan Hot Dog - who knows, maybe next we'll try raw vegan spam :)

 1 1/2 c almond meal
 1 small onion
1-2 c oats
 1 large carrot
1 cloves garlic
2 T honey
2 T soy sauce
1/2 tsp hickory smoke flavor
1 t marjoram
 ½ t celery seed
 ½ t salt
 red pepper flakes

Blend everything together in a in food processor till smooth adding the oats as needed to make a soft dough you can mold in your hands.
Form dough into hot dog shapes and dehydrate till firm but not hard.
As you can see, somone was ready to eat!
almond meal carrot celery seed
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Day 96: Asian Cabbage Salad

My husband loves cabbage. He eats it in the mornin, eats it in the evening, eats it at supper time....is that a song? Anyway, he loves cabbage (I think he's part Irish) That's why I'm making an Asian salad. :) I love the crunch of this salad and the flavor is fantastic. I'm sure you've had this before and I bet you even have most of the ingredients in your cupboard at this very moment! Who doesn't have ramen noodle and cabbage in their house at all times?

Asian Cabbage Salad

1 pkg ramen noodles
1/4 c sesame oil
2 tb soy sauce
1/4 c rice wine vinegar
1 tb water
1 head cabbage shredded
2 carrots finely shredded
1/4 c sesame seeds
1/2 c sliced almonds
broccoli with stems shredded

This is a great way to use up broccoli stems that are a little to woody to go in other dishes. Smash up the un cooked ramen noodles. Mix the seasoning pkg, oil, soy sauce, vinegar, and water. Pour over the cabbage, carrots, sesame seeds, almonds, and broccoli stems and ramen noodles. Toss well. and serve cold. If you are not going to eat it all that day I would suggest adding the ramen noodles when you are going to eat because they will go soggy.
almond Asian non chicken salad broccoli
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Day 77: Vegan Chick Fillet


I'm not really a fan of Chick-fil-a, for obvious reasons. But I always thought their advertising was kind of cute. I could kind of relate. Now I eat, and spell like a cow. For all my critics out there lets just let that one go.

Chicken was the first thing to go when I started going vegetarian. After killing a chicken there is no going back! But with all the blood and guts aside, chicken is a very tasty meat....minus the whole meat part. This recipe makes a great breaded chicken patty that any herbivore would be happy to eat.

Vegan Chik -fil-A

1 c cooked garbanzo beans
1/2 c cooked rice
1/2 c bread crumbs
2 vegan chicken or vegetable bullion cubes
1 clove garlic
2 tb soy sauce
1 pinch sage
1 pinch paprika
2 heaping tb vital wheat gluten
1/4 c oats

In your lovable food processor process the garbanzo beans, rice, and oats. You may need to add just enough water to make it creamy. Now in bowl mix the rest of the ingredients, adding the vital wheat gluten last. Knead into a dough. Roll out and cut into squres. cook in oil till golden on both sides.
bread crumbs bullion garbanzo beans
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Day 71: Vegan Fillet o' Fish

Yes, even as a child I was a food geek. I remember when my family would eat out at mick-e-dees. While the rest of the family ordered the usual quarter pounder with cheese, I went for the fillet o' fish. When they called for the big mac, I went with a salad. What can I say, I have sophisticated tastes.

I've always liked fish. Even when I first went vegetarian I didn't go all the way because I couldn't let go of my fish sticks. Now that I've found this substitute I'm happy to wave good-bye to my finned friends. This is way easy and tastes pretty authentic too. Try it with some white sauce, crumbled potato chips, and green onion for a gourmet version or pack it as a lunch.

Vegan Fish Fillets

1/4 c oats
1 c bread crumbs (panko is best)
salt to taste
2 thingys of celery
1/2 red onion
2 russet potatoes raw
mustard
lemon juice
soy sauce
1 tb vital wheat gluten
1 pinch sage
1 pinch dill weed
1 tb veganaise
1/4 c cooked rice

In your magical food processor, quickly pulse your potatoes, celery and red onion. Now place in a sieve with a bowl under it and let sit for about an hour to let all the juice drain off. Or, to speed up the process you can wring it out in some cheese cloth. You must drain off the liquid or it will be too moist to stay together. Now put your oats, cooked rice, and all your dry ingredients (except the wheat gluten and bread crumbs) into the food processor and pulse. In a large bowl mix everything together, kneading it into a dough. Once it's a dough, roll it out between wax paper, cut into squares. cover with bread crumbs and fry in a pan with oil. These freeze really well! Serve on a bun with fresh tartar sauce.
bread crumbs brown rice celery
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Day 49: Poke - Oka

Poke or Oka are both raw fish dishes. Poke is Hawaiian and Oka is Samoan. They are very similar so I'll give both recipes here. Oka also means "oh my good gosh golly" in Samoan.....Ya, it's that good! Anyone who reads this blog on a regular basis knows that I can be a bit......hormonal. Let's just leave it at that. And the consumption of soy doesn't exactly help that. So, needless to say, my dear husband doesn't allow it in the house. But this is one of the 2 recipes that I do use tofu in to satisfy my fish craving. Interesting, tofu makes me hormonal but I eat it to satisfy meat craving that I get when I'm hormonal......hmmm,.....I'm sensing a vicious cycle.

Vegan Poke
1 pkg extra firm tofu
3-4 firm roma tomatoes
1/2 red onion chopped
2 thingies of green onion
1/4 c soy sauce
1 tsp chili powder
1 tsp red pepper flakes

Slice the tofu into small cubes. Mix the soy sauce and chili powder. Marinate the tofu in the soy sauce for several hours in the fridge. Chop the tomatoes, onion, green onion very fine and mix with the pepper flakes. Drain the tofu but save a bit of the sauce. Lightly mix the tofu with everything else. Try to keep the tofu in cubes. Serve chilled.

Vegan Oka

Follow the same recipe for Poke only instead of tomatoes use cubed cucumber and add coconut milk to the finished mixture. Also serve chilled.
chili powder cucumber green onion
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Day 48: Musubies - Spam Sushi

The other day I left all my research up on the computer when Matthew came in to use it. From the other room I hear " um...hey hon - what's all this stuff about satan?" I must admit, I was a bit taken back. I thought for a moment and realized. " ah, it's pronounced se-tahn" Matthew was confused but relieved.

When I first started researching seitan I thought, "no way, anything pronounced satan can not be good and must be avoided at all costs." But now I know it's called that because it's so tempting!

Seitan is basically vital wheat gluten but Seitan sounds so much more rebellious and on the edge. My adventures with it have been less then successful, except when it comes to vegan spam.

Now, I know you're asking yourself, why would you want to eat something who's name sounds like satan and, if you're going to go vegan and take the time to make faux meat why on earth would you spend the time on SPAM? well, I'll tell you - MUSUBIES! I haven't met one I didn't love or met anyone else who didn't love them either. In fact, when I was doing research on vegan spam (yes, there are others like me out there) all of them wanted to make spam for the purpose of filling their musubie craving! One lady even made it with peanut butter in the shape of a can. That's so cool! I'm a little less adventurous.
In a state where seven million cans of spam are consumed every year (that's an average of 16 cans per person per year) and they even have a spam festival to celebrate this celebrity meat, "it wouldn't, it couldn't, it musn't, it wouldn't" be poly week without musubie.....

Vegan Spam
1/4 cup cooked pasta
1/4 c cooked rice
1/4 c oats
1/4 c soy sauce
1 bullion cube
1 tsp salt
1/2 c chopped celery
1/4 -1/2 c vital wheat gluten
1 tb water

Start a large pot of boiling water. In the food processor blend the pasta and celery with enough water to make it smooth. In a large bowl mush the rice with a fork till it's um, mushy. Now add everything else, adding the vital wheat gluten at the last. Now form your dough into a loaf and wrap it in tin foil. Add the tablespoon of water, wrap it up and put it in the pot of boiling water. Cover with a lid. The spam is finished when it has expanded to fill the tin foil (about 40 min).

Musubiescooked rice
vegan spam
nori, or seaweed paper
Slice your vegan spam about 1/4 an inch thick. Saute it in a pan with EVOO till both sides are brown. Make a ball out of the cooked rice (having wet hands helps to keep the rice from sticking to you) keep kneading it till it sticks together. Place the spam on top of the rice and wrap in nori. This makes for a great portable lunch, just wrap in plastic wrap and go.
brown rice bullion celery
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Day 47: Mango Mushroom Burgers

In Waikiki there is a FANTASTIC burger joint called "burgers on the edge." When Matthew and I were carnivores this was one of our favorite spots. But guess what....it still is! How often can you say that? They have a shitaki mushroom burger that is great. This is a great way to satisfy that meaty craving with the taste and the texture of a burger and get in fruits and veggies....I count this a win/win/win.

Teriyaki Marinade
1/4 c brown sugar
1/4 c soy sauce
2 tb lemon juice
1 tb sesame oil
1 drop ginger oil or fresh grated ginger
1 clove garlic minced

Blend everything in a saucepan and simmer for about 5 minutes

Let your shitaki mushrooms marinate for a few hours, preferably overnight.
Pull out of the marinade about 30 minutes before grilling and let sit. Grill till cooked through. Serve on a bun with a slice of fresh mango/mango salsa/or a slice of pineapple and all other fixins you desire.
brwon sugar garlic powder ginger
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Day 46: Hawaiian Meatballs

The first time I had Hawaiian meatballs was at a Samoan luau made by a Samoan auntie.....Ironic. I don't know if that makes them Samoan but whether Hawaiian or Samoan, they were really good. I was however, on a sugar high for days after. Have you ever gotten a sugar high from meatballs? So I asked my auntie what was in them and she told me her secret ingredient. I was shocked because normally I hate this ingredient in real life but in this it's not too bad. I would go a little easier on it then my auntie did or you'll be feelin the buzz for days.

Hawaiian Meatballs
1 c cooked lentils
1/4 c oats
1/4 c flour
1 c brown rice
1/4 c vital wheat gluten
2 tb soy sauce
2 tb EVOO
1 tsp salt
1 tsp pepper
1 dash nutmeg
1 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
1 tb bbq sauce

Sauce
1 can crushed pineapple
1/2 c ketchup
1/3 c grape jelly (yep, that's the secret)
If you can't find a safe jelly you can use brown sugar

In your food processor blend the brown rice and lentils till smooth. In a bowl combine everything else, adding the vital wheat gluten at the last. Roll into balls and place in a greased 9 x 13 pan. place on the middle rack and bake on 350 for 15 minutes, turn and bake another 15 minutes.On the other rack under the meatballs place another pan with water. This well help to steam the meatballs so they don't go rubbery. Let stand for at least 5 minutes out of the oven to firm up.
Combine all the ingredients for the sauce and let simmer for about 20 minutes. Serve over meatballs and rice.
bbq sauce brown sugar chili powder
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Day 44: Chop Suey

As you can see, Amerikan Samoa is right at the cross roads of the pacific. In such a location, it would be hard not to have influences from around the world. The first time I had this dish it was called pancit which is a noodle dish from the Philippines. The chop suey I'm used to has a thick noodle, not rice noodles, but this dish is still fantastic and a great way to get in some added veggies. Any veggie will pretty much work but I wouldn't serve this to a Samoan in it's vegan version or you might have an angry guest wondering why "there wasn't even any chop in it"


Samoan Chop Suey
1 pkg rice noodles
chopped green cabbage
chopped carrot
chopped onion
chopped celery
about 1/4 c soy sauce
garlic
oil
vegetable broth
green onion

In a large pan saute the onion and garlic in oil till fragrant. You know it's fragrant when your husband comes into the kitchen asking what you're cooking and if its ready. Now add the noodles, soy sauce , and vegetable broth. Cook everything till the noodles are soft and the liquid is gone. You may need to add more broth as you go. Top with green onion and serve.
carrot celery extra virgin olive oil
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Day 2: Fried Rice

I must admit, I stole this recipe from my husband. When it comes to fried rice he is THE MAN! This is one of his signature meals. A man who is good looking and can cook....well, need I say more? I am blessed!

There are many great things about fried rice (not the least of all is that my husband makes it) One is how easy it is to throw together. It also is a great way to use up left overs and get in some healthy veggies. So, Without further ado, I hand you oveCheck Spellingr to the master chef himself.....

Given that intro I'm a bit nervous...here goes:

Fried Rice

Rice that is already cooked - brown is best. It is more chewy and nutritious
1 bag frozen veggies
Fresh veggies
Olive/vegetable/canola/peanut oil - whatever kind you have but e.v.o.o. is best
Bragg liquid aminos - it's like soy sauce only healthier

Pull out a large saucepan or wok, add frozen and fresh veggies and oil. Then begin a light saute. You are not deep frying here, so add only enough oil to keep the veggies from sticking to the pan. Once warmed through add cooked rice and liquid aminos (to taste).

...And, you're done! We like to wrap it up in seaweed/nori paper thingees

ADDITIONS: If budget allows add: diced onion, shredded cabbage and carrot, sweet corn, snap peas, garlic (if your wife can handle the smell which may or may not happen to linger on your person for a few days). Soy beans also taste great in this and will add to the protein content of the meal.

Wow, thanks love....I don't mean to "bragg" but he does windows too! For a little clarification since my hubby is so in on the health world lingo... E.V.O.O is Extra Virgin Olive Oil....you probably got that but I'm a bit slow.
extra virgin olive oil fried rice: brown rice frozen veggies
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