Need we say more? Vegan and Jewish, represent! Or just a potato enthusiast, that works too.
Click here or above for the recipe!
Love you, VegNews. Hanukkah begins Saturday night, but there is never a wrong time for potato pancakes.
Product reviews: The Vegg, part 1 »
As a onetime lover of fried eggs, I was really excited by the promo photos of The Vegg. It proclaimed itself “the first vegan fried egg!” So, this was the first recipe I wanted to try when I received it this weekend.
Unfortunately, the Vegg is merely a powder for a vegan egg yolk. The recipe for the whites was not on the Vegg’s website, nor was it easily accessible on the Vegg’s Facebook page, nor had anyone else (according to Google) created said fried vegan eggs, nor was it in the materials sent with the Vegg:
I was on my own. This is what I did.
Makes 4 fried “eggs”
For the yolk
2 tsp. Vegg powder
1/2 cup water
Blend together. Pour into some container and pop in the freezer for a while, some hours. Maybe do this the night before if you’re gonna be making Veggs for breakfast.
For the white
1 12 oz. package of extra-firm silken tofu
2 tsp. agar powder
1/4 tsp. black salt (aka kala namak)
Blend all this stuff in a food processor. Set aside.
Put it together
Take your yolk out of the freezer. Run the container under hot water to loosen it up a little bit.
Heat your nonstick skillet to medium-high and grease it—I like to use Earth Balance. You could also spray oil. When that’s good and hot, use a spatula to spread 1/4 of the silken tofu mixture onto the skillet. Try to get it so it’s flat. It’ll be tricky, but stick with it.
You’re gonna let that cook for 7 to 8 minutes. Then you’re gonna try to flip it over. This is kind of hard, but it’ll be worth it. Then quick! Scoop out 1/4 of the yolk mixture. Maybe use a spoon to shape it into a yolky shape. Slap it on the white, and put a lid on that skillet for two minutes or so. You want it to be not frozen through, but you don’t want it to melt and fall apart.
Vegg is really yummy. God DAMN, this is so good. It is precisely how I remember egg yolks tasting, and when it’s warm, it’s the perfect consistency, too. It’s also composed of ingredients that I recognize, nothing too weird. But all in all, I’m not nuts about this preparation. It was the best just rubbing my toast all over the Vegg yolk and eating that like the slob that I am.
Stay tuned for more Vegg talk. I think I’ll try a Vegg custard next! But until then I will just be dribbling Vegg mixture all over my naked body, hopefully hitting my open mouth at some point.
Vegan cooking: There’s an app for that (and a bonus pumpkin pie recipe)! »
Scroll down for the recipe for this pumpkin pie!
Now, I’ve mentioned before how I feel about apps vs cookbooks: books all the way. And the harsh truth is I’ve never been impressed with the recipes in How It All Vegan. So I can guarantee if I hadn’t gotten this app for free, I’d never have downloaded it.
On the one hand, I’ve had it for a couple months now and I’ve yet to get inspired to make any of the recipes. How’s that for radical honesty? I’m the worst reviewer ever! But no not really, because I think that says a lot about the fact that this app doesn’t really fit into my life.
On the other hand, I’m impressed with what Kramer’s done, and I think for some people, it could be a really great tool. The app includes 60 recipes, 10 of them brand new. You can access them by meal, or by other categories like “gluten-free” or “with video”
The videos are well-done and fun to watch; my favorite is about people who say they don’t like tofu (Kramer says that’s as dumb as saying you don’t like cake flour; of course you don’t like plain tofu! Also then she stuffs her face with cake flour. Classic).
Within the recipes, you can do all sorts of iPad-y interactive stuff, like add ingredients to a shopping list or email an invitation to come eat food to a friend.
You can’t see the list of ingredients and the list of steps at the same time, which I imagine would be a pain while actually in the kitchen, except the steps themselves are really detailed and take that into account. The photos, as you can see, are hella pretty.
Anyway, at $6.99, this is a cheap alternative to an actual cookbook, and you can have it with you even at your grandma’s house or on vacation or whatever. May this be the beginning of a flood of wonderful authors truly taking advantage of the digital format! I’ll probably just late-adopt on this trend though.
OK, here’s the recipe I promised! Sarah’s people were cool enough to let us use it! Let us know how you like it if you make it!
Pumpkin Pie from the GoVegan! w/Sarah Kramer App
App available at www.goveganapp.com
I’m thankful for pumpkins, for sugar, and for this pie. Don’t worry that it won’t look ready when you first take it out of the oven—it sets as it cools.
1/4 cup (50 g) sugar
1/4 cup (25 g) flour
1/2 tsp. ground cinnamon
2 Tbsp. vegan margarine
1/4 cup (30 g) walnuts or pecans, finely chopped
1 14-oz (398-ml) can unsweetened pumpkin purée
1/2 cup (120 ml) vegan “milk”
1/4 cup (40 g) cornstarch
1/2 cup (120 ml) maple syrup
1/2 tsp salt
1/4 cup (50 g) sugar
1 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. allspice
1 tsp. vanilla extract
1 9” (23 cm) pie crust
Preheat oven to 375°F (190°C).
In a small bowl, stir together 1/4 cup (50 g) sugar, 1/4 cup (25 g) flour, 1/2 tsp. cinnamon, 2 Tbsp. vegan margarine, and 1/4 cup (30 g) finely chopped walnuts. Set aside.
In a food processor, blend together 14-oz (398-mL) can unsweetened pumpkin, 1/2 cup (120 ml) vegan “milk”, 1/4 cup (40 g) cornstarch, 1/2 cup (120 ml) maple syrup, 1/2 tsp. salt, 1/4 cup (50 g) sugar, 1 tsp. cinnamon, 1 tsp. ground ginger, 1/4 tsp. allspice, 1 tsp. vanilla extract until smooth.
Pour pumpkin mixture into prepared pie crus. Sprinkle topping evenly over top and bake for 40–45 minutes. Remove from oven and let cool. Serve at room temperature. Makes 1 pie.
Joel’s Moderately Fancy Meal: Savory Bacon-Cheddar Waffles and Another Waffle That Will Not Get as Many Hits as One with Bacon! »
A couple days after the family vacation that gave rise to that freaking awesome black bean and peach soup HAVE YOU TRIED IT YET I HIGHLY RECOMMEND IT, I found myself trapped in the limbo between CSA deliveries. Not a lot of fresh veggies in the house, but the bread I was getting ready to bake wouldn’t be done until the next day*, and a man’s gotta eat. One thing I always have is various forms of carbohydrates—flour, rice, big spoonfuls of sugar in a pinch—so carbs it would be. I took stock of what little I had in my fridge, took a look out the window at my planter garden, and made today’s recipes based on two principles: (1) breakfast for dinner is perfectly acceptable, and (2) why settle for “perfectly acceptable” when you can fancy shit up, Moderately Fancy Style.
Please to note, you don’t have to be some kind of crazy sourdough-bakin’ fool to follow these recipes!** I made them by modifying my stock sourdough waffle recipe, but you can just as easily add the extra ingredients to a plain old baking powder waffle recipe and it will be almost exactly as delicious. You won’t have that tang of sourdough, so you may want to add a little vinegar (which will also help your waffles get big and fluffy), but that’s up to you and the flavor you’re looking for!
Savory Waffles Two Ways (serves 4)
1 cup unfed sourdough starter
2 cups soy milk (you can sub any other non-dairy milk or even water, in which case omit the vinegar)
2 tsp. apple cider vinegar
1 tsp. sugar
2 1/2 cups all-purpose flour
1/4 cup olive oil
1/2 tsp. salt
2 large onions
1/2 cup shredded bacon-cheddar Cheezly
1 tsp smoked paprika
1/4 tsp. cayenne
1/4 tsp. Tabasco sauce
1/2 cup basil leaves, chopped
1/4 cup nutritional yeast
1/2 tsp. sea salt
As with everything sourdough, the waffle batter is a long process (though nearly all of it is waiting). The morning of the day you’d like this for dinner, combine the soy milk and vinegar in a large bowl, and let sit for a few minutes to form an ersatz buttermilk. Then add the starter and sugar, stir well, and stir in the flour. Loosely cover the bowl (I use a kitchen towel), and let rise until bubbly. This should take about eight hours.
When the batter is ready, add the oil and salt. Stir to combine. Then heat a little olive oil in a pan on low. While it warms, dice the onions. Add them to the pan and cook until the onions are translucent and starting to brown. Add them to the waffle batter and stir again.
Now we’re in the final steps. Begin to heat your waffle iron. (What? You don’t have one? That’s ok, this can also be pancakes!) Divide the batter into two equal portions (or more, if you’re making more varieties. Don’t divide more than four ways without increasing the recipe, or you won’t have enough of each). Add the Cheezly, the spices, and the Tabasco to one, and the basil, nutritional yeast, and sea salt to the other. Stir them both to combine (but not with each other). Then make waffles as usual.
To serve, dress the basil waffles with flavorful olive oil and balsamic vinegar. The cheddar waffles are flavorful enough that they should be eaten on their own, hot off the iron.
The largest omission in this recipe is that the basil waffles should clearly have a fresh tomato diced and tossed into the batter. I didn’t have one on hand, but if you do, go for it. If you don’t, add some tomato paste to the onions shortly before they’re done, and sauté it all together for a few minutes. Also, consider using balsamic instead of apple cider vinegar when making the batter.
I hope it’s clear that this is more a template with two examples than it is a set-in-stone recipe. There are hundreds of delicious variations on the savory waffle theme; I hope you’ll come up with some of your own. Here are some more suggestions:
mozzarella and marinara
sautéed wild mushroom
corn and jalapeño
black bean and peach (what, it is a very good flavor combination!!)
pepperoni and green olives
feta and thyme
* Sourdough takes a long time, but you can’t rush perfection!
** Although if you want to be and don’t know how, leave a comment! More sourdough recipes could be arranged!