Since all of my adult life has consisted of being a graduate student and teaching, I associate summertime with being on a TIGHT budget. Since I have foodie ambitions, I'm learning to combine having no income with being creative in the kitchen. Since a staple for us is a vegetarian version of ground beef (for tacos, chili, spaghetti, lasagna, etc.) I've worked out a recipe that replaces what we usually buy (Morningstar Crumbles) that uses TVP. TVP is just soy-based textured vegetable protein. It's the major ingredient in a lot of veggie burgers and veggie sausages, and can be found (dehydrated) in the bulk sections of groceries and health food stores. (Not much to look at, I know. Just wait.)
"Ground Beef" Style Crumbles:2 c. TVP
2-3 cloves minced garlic
2 c. boiling water
2 Tb. Kitchen Bouquet
3-4 Tb. soy sauce
garlic powder
onion powder
salt
black pepper
cayenne pepper
Measure out TVP and put it in a large mixing bowl with the minced garlic. When you water comes to a boil, turn off the heat and add Kitchen Bouquet (this makes it a nice brown color without adding too much sodium), soy sauce, and spices. Combine thoroughly and then pour it into your tvp bowl (if you don't mix these together, the Kitchen Bouquet will turn some of the tvp--whatever it hits first-- a very dark brown and leave the rest of it rather blonde). Be sure all of the liquid is combined with the tvp and leave it to absorb the liquid (about 15-20 min).
Once the liquid has been absorbed, the tvp should be evenly brown. Now heat a large frying pan with a little vegetable oil. When hot, add the tvp mixture and heat it. Adjust the seasonings. For me, the onion powder (or granulated onion) is what evokes a kind of beefy flavor. Oh, and I didn't list it, but I use Fiesta brand fajita seasoning in everything. Depending on what you intend to use it in, you may also want to add oregano and other italian seasonings, or cumin and chili powder. Once the tvp has been heated through and browned even more, turn off the heat and let it cool. I did a double batch (4 c. tvp, 4 c. water) and made about the equivalent of three or four 12 oz. packages of crumbles from the store. HERE'S THE MOST IMPORTANT STEP: Once you've got your crumbles tasting the way you want them, let them cool, put them in a freezer bag, and FREEZE IT! It affects the texture once you're using it in a recipe. You can use it "raw" no problem, but if you freeze it, and then cook with it straight from the freezer, it seems more toothsome.
Once the liquid has been absorbed, the tvp should be evenly brown. Now heat a large frying pan with a little vegetable oil. When hot, add the tvp mixture and heat it. Adjust the seasonings. For me, the onion powder (or granulated onion) is what evokes a kind of beefy flavor. Oh, and I didn't list it, but I use Fiesta brand fajita seasoning in everything. Depending on what you intend to use it in, you may also want to add oregano and other italian seasonings, or cumin and chili powder. Once the tvp has been heated through and browned even more, turn off the heat and let it cool. I did a double batch (4 c. tvp, 4 c. water) and made about the equivalent of three or four 12 oz. packages of crumbles from the store. HERE'S THE MOST IMPORTANT STEP: Once you've got your crumbles tasting the way you want them, let them cool, put them in a freezer bag, and FREEZE IT! It affects the texture once you're using it in a recipe. You can use it "raw" no problem, but if you freeze it, and then cook with it straight from the freezer, it seems more toothsome.
And for a new treat we have a new cookie recipe! These are AMAZING. Like carrot cake. Only better. With a great lemon glaze icing. It's adapted from Vegan Cookies Invade Your Cookie Jar, which, like its sibling, Vegan Cupcakes Take Over the World has the most amazing, creative, delicious treats. (including tiramisu cupcakes, which are the single best cupcake I've ever had in my life. Vegan or not).But back to the cookies... These are the second recipe in the book. Second only to chocolate chip cookies (which I'll probably be trying out tonight). They deserve this position. They are soon to be classics in this house.
Carrot Raisin Cookies or as we call them Get Your Own(Preheat to 350)
1/3 c. unflavored soy milk (or any other non-dairy)
1 Tb. ground flax seeds. (I didn't have this, so used 1 1/2 tsp. Ener-G egg replacer mixed well with 2 Tb. water)
1/2 c. canola. oil
1/3 c. dark brown sugar
1 c. sugar
1/2 tsp. orange zest
1 1/2 tsp. vanilla extract
mix all these together. In another bowl, sift together
1 3/4 c. all purpose flour
1 1/2 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. salt
mix these dry ingredients into the wet mixture. Then measure out:
1 c. finely shredded carrots (I used about 2 medium carrots)
1 c. raisins
1/2 c. shredded coconut
1/2 c. chopped walnuts
mix the chunky bits into the cookie batter and spoon out onto a baking sheet. Bake for about 15 minutes (I did 18 minutes). Let them cool on a wire rack. The lemon glaze that I overdid it on (to GREAT effect) is made up of 1 1/2 c. powdered sugar, zest of 1 lemon, and juice of 2 small lemons). I drizzled mine on WAY too early when the cookies were still hot (couldn't wait). But then I drizzled more when they were cooler (too much of a good thing is even better).
This makes two dozen cookies. I made them at about 10:00 last night. They were GONE by about noon today. You do the math.
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