Category Archives: Vegan MoFo ’13

Take Your Food to Work Day

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Working out of the house, it’s an ongoing challenge for me to figure out how to keep my food intake balanced across the day, so that I don’t get home from work at 6:00 and shove everything that isn’t breathing down my gullet.

I rarely lunch out of the office. Sometimes I’ll bring a lunch (today it is a bed of romaine and arugula topped with red peppers, sundried tomatoes, and tunaught croquettes), but it’s not unusual for me to miss lunch entirely. So, then it’s snacks if I don’t want to be ravenous by quitting time.

Here is a sampling of what my “snack drawer” looks like right now:

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As you can see, there is quite a bit of coffee (and espresso pods are just off to the left), some miso soup, pistachios, rice cakes, grits, chocolate, and tea. It’s not the most inspired collection of snacks.

Help me out, readers! What’s in your work snack drawer and why?

 

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Ten Vegan Egg Substitutes for Baking

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no_eggsVegan baking is far from impossible. Eggs tend to be the thing that creates most confusion, and there are many egg substitutes that can be employed, depending upon the purpose that eggs serve in the recipe.

There are some commercial egg substitutes, as well, but here are 10 that you probably have in your fridge or cabinets right now.

For leavening:

  • 2 tsp baking soda + 2 T warm water
  • 2 tsp baking soda + 2 T warm water + ½ tsp oil
  • 1 tsp baking powder + 1 tsp vinegar
  • 1 tsp baker’s yeast dissolved in ¼ cup warm water
  • 1 T ground flaxseeds mixed well with 3 T water
  • 3 T vegan mayo + ¼ tsp baking powder

For binding:

  • 2 T cornstarch + 2 T water
  • 2 T potato starch + 2 T water
  • ½ banana mashed
  • ¼ cup silken tofu blended

Happy baking!

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Tunaught Croquettes

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This recipe started as a salmon patty croquette recipe that got translated into a tuna patty recipe by my grandmother. That was passed down to me (I still make it for the omnis) and I veganized it, because I loved them so. They are pretty easy to make and good alone or on a sandwich.

For a gluten free version, sub gluten free breadcrumbs or garbanzo flour for the Panko.

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Ingredients

2 cans garbanzo beans
1 package firm or extra firm tofu
1.5 cups Panko or other bread crumbs
1/2-1 onion finely minced
2 T Bragg’s (or soy sauce)
2 T kelp granules or flakes
1/4 cup nutritional yeast flakes
Salt to taste
Olive oil

Process

Drain tofu and beans. Pulse in blender or food processor until finely minced. Scrape into a large bowl and mix in remaining ingredients. If it’s too wet to form patties, add more crumbs or flour bit by bit until a patty will hold together.

Coat a baking pan very lightly with olive oil. Arrange patties on pan in single layer. Bake at 375*, checking periodically for doneness on the bottom side. Flip when bottom is golden brown. These will take about 20-25 minutes to cook.

Serve alone, on a sandwich, or on a bed of lettuce.

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Charlie says they smell delicious!

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