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Why is there silverware in the sausage drawer?


 I finally got around to making a variation of Julie’s steamed seitan sausages (say that three times fast).  I went with cajun, and while trying to decide which spices to omit from the original recipe, I looked at my box of Old Bay seasoning and noticed that a lot of those spices are included in it.  So that was pretty easy.  I decided to include hot sauce and roasted red peppers, too.  I was worried that I would either add too much seasoning and sauce and they’d be really hot, or I wouldn’t add enough and they would be boring.  But I think I did a pretty good job of getting sort-of-spicy but not too spicy sausages.


I copied Julie’s directions and then just edited them to fit my changes, so credit for that still goes to her.



2 1/4 cups vital wheat gluten
1/2 cup nutritional yeast flakes
1/4 cup chickpea flour
2 tbsp vegetarian chicken powder (mine is salty so I didn’t add extra salt)

1 tbs fennel
1 1/2 tbs Old Bay seasoning

1 tsp smoked paprika
1 tsp italian spices (or thyme if you’re not out like I was)

1/2 tsp red pepper flakes
black pepper
2 c water
2 tbs soy sauce
3 tbs olive oil

~1/3 c minced roasted red peppers
1/2 – 1 tbs hot sauce (I used 1/2, but in case you want hotter)

Mix together all of the dry ingredients. Whisk together the water, olive oil, soy sauce, peppers, and hot sauce and using a fork, gently stir into the dry ingredients. Stir just until ingredients are mixed. If dough mixture is too dry, you can add another tablespoon of water or as needed.
2. Scoop 1/2 cup dough mixture at a time and shape into logs. Place logs on piece of aluminum foil and roll up, twisting ends. Place sausages in steamer and steam for 30 minutes. Once sausages have cooled, remove from foil and refrigerate until ready to eat. After cooling, the sausages may feel a bit dry on the outside. Don’t worry, as they will soften and firm up considerably after chilling.

Note:  I actually used 2 and 1/8 cup of water, but my dough was reeeeeally wet so I just went ahead and reduced it to save you the trouble of adding more flour to your dough.

Action shots!  I bought a steamer insert for six bucks so I could go ahead and make a full batch.

Steaming.  Look at how roomy.

And with peppers and onions and rice, the way it was meant to be.  The cucumbers in the background are there because I wanted a fresh vegetable and didn’t feel like a salad.

I apologize if there are any typos, i’m pretty tired.

posted: March 4, 2008
under: food, pictures, recipes

VeganMoFo: I hope you have your fat pants ready.

IMPORTANT EDIT: If you are going to publish this recipe on your blog, or submit it to a recipe site, please give me credit and a link back.

I forgot to MoFo yesterday. So i’m going to do two today. And the first one is going to distract you from the fact that I forgot to do it yesterday. Later I will blog about whatever I eat for dinner, which will basically be the first real meal i’ve eaten in days. It’s amazing what passes for an acceptable dinner when you’re knee-high in papers and envelopes. Anyway.

So, I love Thanksgiving. A lot. It’s a sick and twisted cycle and pretty much every year I end the day wanted to shoot everyone in the face, but by the time September of the next year rolls around, i’m excited and planning the menu again. Occasionally I come across a recipe and bookmark it into my ‘thanksgiving’ folder in case I decide to make it. Sometime earlier this year, I came across a recipe from Cooking Light for pumpkin cinnamon rolls. As you all know, I ended up veganizing it for the zine. But I also added some spices, completely re-wrote the directions because I found the original ones to be confusing as hell, and the testers helped me determine that it needed more pumpkin. So I think we made it a better recipe overall.
Now, this recipe is long and involved so it might seem scary. But it’s not! You just have to let the dough rise several times. So while it technically takes hours from start to finish, the actual work you put into isn’t that much. I had never made my own cinnamon rolls before and even I found it to be pretty easy, in the end. Save it for a lazy Sunday, read a book or clean your house in between risings. Either way, you should make these because everyone deserves homemade cinnamon rolls at least once. No, the ones out of a can don’t count!

I’m stealing Isa’s picture because it’s better than mine.

1 package dry yeast (about 2 1/4 teaspoons)
1/4 cup warm water
3/4cup Pumpkin Puree
1/4 cup soy milk
1/4 cup margarine, melted
1 tablespoon granulated sugar
2 1/2 cups all-purpose flour
1 1/4 teaspoons salt
1/2 t cinnamon
1/4 teaspoon ground nutmeg
1/4 t ground ginger
3/4 c all-purpose flour
1 T vegetable oil

3 tablespoons granulated sugar
3 tablespoons brown sugar
2 tablespoons all-purpose flour
1 1/2 teaspoons ground cinnamon
2 tablespoons chilled margarine, cut into small pieces

3/4 cup sifted powdered sugar
1 tablespoon hot water
1/4 teaspoon vanilla extract

In a large bowl, combine the warm water with the yeast and whisk together with a fork, let stand for 5 minutes. Add the pumpkin, milk, melted margarine, and sugar in with the yeast, and lightly mix. Sift in the first two and a half cups of flour, salt, cinnamon, nutmeg, and ginger, and beat with a mixer at medium speed until smooth.

Turn dough out onto a floured surface. Take the remaining 3/4 cup of flour and use it to flour the top of the dough and your surface a tablespoon at a time, as needed to keep the dough from getting sticky as you knead it. Knead the dough for about ten minutes, the dough will be elastic but soft and still a little sticky to the touch without being floured.

Place the dough in a large bowl coated with oil, turning to coat the top. Cover and let rise in a warm place (85°), free from drafts, for 45 minutes or until doubled in size.

Punch the dough down; cover and let rest for 5 minutes.

Combine the sugar, brown sugar, flour, and cinnamon in a small bowl. Cut in margarine with a fork until mixture resembles coarse meal.

Roll the dough into a 12 x 10-inch rectangle on a floured surface. Sprinkle with brown sugar mixture. Roll up the rectangle tightly, from the long side, pinch seam and ends to seal. Cut roll into 12 (1-inch) slices. Place the slices in a 9-inch square or round baking pan coated with cooking spray. Cover and let rise 25 minutes or until doubled in size.

Preheat oven to 375°.

Bake the rolls for 20 minutes or until golden brown. Cool for 15 minutes in pan on a wire rack.

Sift the powdered sugar into a small bowl. Add the water and vanilla, and whisk until smooth. It should be thick, but easy to drizzle. If it’s too thick, add another 1/2 teaspoon of water.

posted: November 8, 2007
under: deots, recipes, veganmofo

VeganMoFo: Snickerdoodle-do.

I’m getting today’s MoFo post out of the way early so I can entertain my father-in-law.  I don’t know how, but this recipe didn’t make it from the testing boards into the zine.  I don’t mean there was something wrong with it, I mean I totally skipped over it because i’m a ditz.  I forgot about it until I was counting how many recipes people had tested.  So, since it is tested and ready to go…

If for some strange reason you’ve never had a Snickerdoodle, they’re balls of dough rolled in a cinnamon sugar mix, so when they bake the exterior becomes crunchy and delicious

1 1/4 c flour
1 t baking powder
1/8 t baking soda
1 t cinnamon
1/3 c softened margarine
2/3 c sugar
2 T maple syrup
1 Ener-g egg


1/4 c white sugar
2 T brown sugar
1 t cinnamon

Preheat oven to 350.

Sift together the flour, baking powder, baking soda, and cinnamon, set aside.

In a big bowl, cream together the margarine and sugar until fluffy. Add the egg replacer and maple syrup and beat a little more. Add the dry mix slowly, combine until just mixed.

(I would like to note that I can’t find the copy that I wrote corrections on, but I reduced the flour so it *should* be perfect, but if the dough is too wet, just sprinkle in a little more flour.)

In a small bowl (just use the one you combined the dry in), combine the coating ingredients. Roll the dough into one inch balls and coat them in the sugar mixture.

Place the balls on an ungreased cookie sheet and pat with your hand to flatten them out just a little bit. Bake for 8-10 minutes. Allow them to cool on the sheet for a minute, then transfer to a cooling rack.

These dry out really fast, so unless they’re going to be gone today, store them in a plastic container with a piece of bread.

posted: November 2, 2007
under: food, recipes, veganmofo

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