The Cows Will Thank You! a vegetarian (and sometimes vegan) food blog


The Best (and Easiest) Stuffing EVER

Hello again and welcome to another holiday edition called The Turkeys Will Thank You!

Here is a recipe for the most.delicious.stuffing.EVER.  This is another amazing recipe from my mom, Mama Syl.  This blows the shitty box stuffing right out of the tofurky’s ass! It’s the easiest thing ever to make and in my opinion, as far as stuffing goes, it doesn’t get any better than this! (It’s not really very healthy but who cares about that crap on Thanksgiving anyway?)

Serves 6

Ingredients:

2 onions, chopped (I like to use red for presentation’s sake)

4 stalks of celery, diced

1 stick of butter

2-3 eggs

1 loaf of soft bread (Whole grain or whatever kind you want is fine, but I suggest being bad and using plain white bread)

Directions:

Preheat oven to 350

Melt the butter in a large skillet

When butter is melted, toss in onion and celery and cook until soft and onion is translucent

While veggies are cooking, tear up the bread into chunks and put them into a big, heat-proof mixing bowl

When veggies are done cooking, put them in the mixing bowl with all the melted butter (don’t drain it!) and toss until the bread is evenly coated with butter

Let stand and cool for about 10-15 minutes until mixture is room temp

In a separate bowl, whisk your two eggs then toss them into the mixture and coat it

The consistency of the stuffing at this point should be sticky and kinda wet, if that’s not the case add another egg

Grease a baking/loaf pan and put mixture in

Bake for 30 minutes and enjoy!!!!

 

 



Rae’s Famous Southwest Seitan Burgers *V
September 16, 2010, 10:23 pm
Filed under: American dish, Main dish, Vegan, Vegetarian | Tags: , , , ,

Ok.  I’ve decided to share my top secret recipe for my famous southwest veggie burgers.  I’ve fed this totally original recipe to burger connoisseurs far and wide and have never came across someone who wasn’t totally drooling their faces off at this burger.  I’ve had 100% meat-eating friends tell me that this was the best veggie burger they ever had (thanks Shoebag!) and another friend, a former vegetarian who absolutely swears off veggie burgers with disgust in her eyes, stuffing every last bite of the sandwich into her face.  This isn’t your typical veggie burger.  Are you ready?

Serves 3

Preperation notes:

Once the burger patties are formed, the best way to cook them is on a George Foreman or similar panini-like grill.  Other options would be pan frying or baking, but grilling them this way beautifully bonds the ingredients so the burgers don’t fall apart.  Grilling them on an outdoor grill is horrible, unless you have some sort of pan or griddle you can use.

If you’re not a vegan, a little shredded cheddar cheese in the burger mixture helps bond all the ingredients together better

Ingredients:

  • 1 lb or 1 store-bought pack of chunked seitan
  • 1.5 lbs of sliced mushrooms
  • 1 small-mediumish onion, chopped
  • 4 large cloves of garlic, peeled
  • 1 large red pepper, chopped
  • 1 large green pepper, chopped (OK to use 2 red peppers instead)
  • 1/2 cup rolled oats
  • Oil for frying
  • Cumin
  • Adobo seasoning
  • Chipoltle powder
  • 3 fresh burger rolls

Unfortunately this recipe is a no-go unless you have a food processor.

Recommended toppings:

  • 1 avocado, cut into slices
  • Mayo mixed with 2/3 tsp chipoltle powder (optional — roasted red pepper or chipoltle hummus might be a good vegan substitute)
  • Cheddar cheese, sliced (optional, but if you’re not vegan this is damn tasty with the other toppings)

Directions:

  1. Run the onion and garlic together through the food processor until very finely chopped, set aside.
  2. Run the peppers through the food processor until very finely chopped.  Drain excess liquid and set aside.
  3. Run the seitan through the food processor until a chopped, ground meat-like consistency and set aside in a large mixing bowl
  4. Run the mushrooms through the food processor until finely chopped (don’t overdo it though, it won’t take long) and set aside in the mixing bowl with the seitan
  5. In a large, deep skillet, heat the oil and over medium heat, cook the onion, garlic and peppers until hot, soft and aromatic
  6. Add in the seitan and mushroom and stir, mixing together well
  7. Sprinkle the cumin liberally over the mixture in the skillet until there is a light coating covering it (I imagine this is like 2 tbsp)
  8. Sprinkle the adobo seasonining a little less liberally, probably 1 tbsp
  9. Sprinkle the chipoltle even less, probably a teaspoon or less — unless you want to turn up the heat and make the burgers spicy, then add more
  10. Stir the mixture and leave simmer on low heat, stirring occasionally for 15 minutes to let the flavors absorb
  11. Transfer the mixture back into the mixing bowl.  Cover and pop into the freezer for 10 minutes.
  12. Once the mixture has cooled, mix in the rolled oats until they’re evenly dispersed.  At this point, if you’re not vegan, you might want to mix in a little shredded cheddar cheese to help bond the ingredients.
  13. Form into patties, grill, and serve!

This recipe is totally original.  If you’re reposting or emailing, I’d appreciate it if you included TheCowsWillThankYou.wordpress.com in your post somewhere 🙂



Vegan Wheatloaf
September 16, 2010, 9:28 pm
Filed under: American dish, Main dish, Vegan | Tags: , , , , ,

Here’s a recipe for a mouth-watering vegan meatloaf, err, wheatloaf!  This isn’t the dried-out, crusty old meatloaf your mama used to make!  This will seriously wow your meat-loving friends.  I love to serve it with mashed potatoes topped with fried mushroom slices and mushroom gravy.  Yum.

*Note:  unfortunately this recipe, or at least my version of it, is virtually impossible without a food processor

Makes four servings

Ingredients:

  • 1 lb or 1 store-bought pack seitan chunks
  • 1.5 lb sliced mushrooms
  • 2 celery stalks, chopped
  • 1 carrot, chopped
  • 1 small-mediumish onion, chopped
  • 6 cloves garlic, peeled
  • 2 slices of bread (preferably whole grain of some sort)
  • Ketchup
  • Oil of your choice for frying (I use either sunflower or olive oil, whatever’s on hand)
  • 1 small-mediumish baking dish

Directions:

1. Preheat the oven to 350

2. Put the onion and garlic in the food processor and run it until they’re very finely chopped, set aside

3. Put the celery and carrot in the food processor and run it until they’re very finely chopped, set aside

4. Put the seitan in the food processor and run it until it’s chopped, resembling a ground meat consistency, set aside in a big mixing bowl

5. Put the mushrooms in the food processor and run it until they’re finely chopped (don’t over do it though, they chop up pretty quickly) and set aside in the mixing bowl with the seitan

6. Get a large skilled, preferably a deep one, and put in the oil, garlic, onion, celery and carrot.  Fry on medium heat for a few minutes until the veggies soften and become aromatic.

7. Put in the seitan and mushroom and fry, on a low heat setting, for about fifteen minutes (up to 20), covered and stirring occasionally (careful not to burn stuff to the bottom of the skillet).  The goal is to let all the flavors absorb into the seitan and mushroom.

8. After fifteen minutes, remove the mixture from heat.  Press and drain excess liquid as much as you can and put into the big mixing bowl.  Cover the bowl and put it in the freezer for 10 minutes.

9. In the meantime, chop the bread in the food processor until it’s crumbled (don’t overdo it though).

10. Remove the mixture.  Squirt about 1/4 cup ketchup into the mixture and coat it, tossing it in the mixing bowl with your hands.

11. Grease your baking pan lightly with oil, scoop the wheatloaf mixture into the pan.  Glaze the top with about 2 tbsp of ketchup.

12. Bake in the oven for 30 minutes.

13. ENJOY!

This recipe was modified from the vegan meatloaf recipe in Skinny Bitch in the Kitch, by Rory Freedman and Kim Barnouin, an amazing and hilarious vegan recipe book that I highly recommend.