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


Easy Whole Wheat Agave Bread

Hello!

Here is a recipe for easy, (relatively) fast, cheap and oh-so delicious whole wheat bread that doesn’t require a bread machine! Woohoo! Enjoy!

Ingredients:

1 packet of yeast

1 cup very warm water

2 tablespoons dark agave nectar

1 tablespoon oil (I used vegetable oil but whatever you have is probably fine)

1/2 cup rye flour

1 1/2 cups whole wheat flour

(Possible substitutions: sub regular all-purpose flour for whole wheat or molasses for agave)

Directions:

– Preheat oven to 400

– In a mixing bowl, dissolve agave and yeast in the cup of warm water. Let stand for about five minutes

– Stir in flour and oil and beat with a spoon until a dough is whipped together (the dough will be sticky to touch)

– Cover and let dough rise for 20 minutes

– Grease a baking pan and put the dough in

– Bake for 35 minutes and enjoy!



Mama Syl’s easy chili – vegan!
November 14, 2010, 7:34 pm
Filed under: Mama Syl!, Vegan | Tags: , , , , ,

Hey everybody!  The autumn season is settling in nicely.  The trees are changing and here in the Northeast, the weather has been gorgeous.  I’ve been enjoying the transition of seasons and the thought of winter actually doesn’t seem that bad (as long as we don’t have another snowpocalypse this year…).

Anyway, it’s certainly CHILI SEASON! Mmmmm…. chili.  Who doesn’t love it?  It’s warm and filling and makes you fart, which also keeps you warm!  Anyway, I decided to post a fartastic version of my mom’s (Mama Syl) homemade chili that’s vegetarian, vegan, super easy to make, different-tasting, healthy and delicious.

Ingredients:

3 cans of different beans, or equivalent if you don’t use cans (you can mix it up – last night I made the chili with cannelinni, kidney, and black beans)

1 can of chili beans

1 can of condensed tomato soup

1 medium onion chopped

1 or 2 large red pepper(s) chopped (more or less depending on your taste)

1 or 2 large green pepper(s) chopped (more or less depending on your taste)

3 cloves of garlic, minced

oil for frying

Chili powder optional, and depending on taste

Directions:

Get yoself a big-ass pot and put some neutral oil and fry the veggies and garlic in the bottom of it

When veggies are tender, throw in canned beans: do not drain, include juices in mixture

Put in can of condensed tomato soup

Add chili powder if you’re into that

Let simmer for 15-20 minutes to allow flavors to meld together

Serve and enjoy!

Serves 6 – this is great for freezing too!

*Note: Campell’s tomato soup has high fructose corn syrup in it, so find an alternative if you don’t want to use that or make your own tomato soup

Also, if you want, buy all organic canned beans and other ingredients to make your chili organic

Me and my Mama Syl!!!!



Easy Tofu Vegan Pumpkin Pie and Topping!

Hey dudes!

Welcome to a special holiday edition of The Cows Will Thank You, titled The Turkeys Will Thank You!

This pumpkin pie is amazing and you won’t miss the animal products at all! Sooo good!!!!!!  Cheers and happy Thanksgiving!

ps. I haven’t tried the topping, but I’m sure it’s good as well!

Serves 4

Pie Ingredients:

3 cups pumpkin (or hubbard squash) cooked

1 lb soft tofu

3/4 tsp sweetner (may need to adjust this depending on what kind of sweetner you use)

1 tsp salt

1 tsp cinnamon

1/2 tsp ginger

1/2 tsp powdered cloves

2 tsp grated orange rind (optional)

1 tsp vanilla

9-inch pie shell

(it also says you adding two eggs is optional, so if you’re not vegan, go for it)

Pie directions:

1. Using an electric mixer or food processor, combine all filling ingredients.

2. Pour mixture into pie shell, and bake for 1 hour at 350 degrees F in preheated oven.

Topping Ingredients:

1/2 lb soft tofu

1 tsp vanilla

1/4 cup sweetner (may need to adjust depending on what you use)

1/4 cup soy milk

Topping Directions:

1. Blend topping ingredients until smooth

2. Chill and serve on top of pie.

YUM!!!!!

This recipe was jacked from The Tofu Book by Avery Publishing.  Really cool book!



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 🙂



General Tso Tofu *V
September 16, 2010, 9:44 pm
Filed under: Ethnic, Main dish, Vegan, Vegetarian | Tags: , , ,

Ok, so I must admit I’m one of those white folk suckers who totally orders General Tso every time I eat out at a Chinese restaurant.  I have tried other stuff but this damn dish is so delicious I can’t help myself.  So my poor ass decided to figure out how to make it at home.  Now I can feel uncultured and cheap in privacy of my own home, and enjoy every last bite of my General Tso!  I ain’t even wiping my face!

Serves 2 VHP (very hungry people) or 3 moderate servings

Ingredients:

  • 1 pack tofu
  • 1 tbsp cornstarch
  • 3 tbsp vegetable oil (for frying)
  • 1 medium onion, chopped
  • 1 heaping tablespoon grated ginger 
  • 1 heaping tablespoon minced garlic
  • 2/3 cup vegetable stock
  • 2 tablespoons soy sauce
  • 4 tablespoons sugar
  • 1 tsp red pepper (cayene) powder (more or less to taste)
  • 1 tablespoon sherry cooking wine
  • 1 tablespoon white vinegar
  • 1 lb steamed broccoli 

Tofu directions:

  1. Cut up the tofu into squares, strips, stars, polygons — whatever you like.  I prefer small squares
  2. Fry it in oil in a skilled until browned on both sides then set aside.

*Note: I’ve found that frying tofu on a square griddle skilled works BEAUTIFULLY.  It gives the tofu a lovely consistency.  Yum!!

Sauce directions:

  1. Heat 3 Tbs vegetable oil in pan on medium heat and add onion, ginger and garlic, cook for a few minutes until soft and aromatic
  2. Add vegetable stock, soy sauce, sugar, red pepper powder and vinegar and wine. Cook for a few minutes until mixture is heated
  3. Mix 2 Tbs of water and 1 Tbs cornstarch and pour into mixture, slowly, stirring well.  Cook for a few minutes until mixture is heated well.
  4. Add tofu and coat, serve over broccolli or rice

*Note: this recipe was modified from a recipe a friend sent to me from Food.com



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.



Deliciousssss Dekuyper Apple Pucker Sangria!
June 21, 2010, 8:38 pm
Filed under: Alcoholic, Beverage, Includes photo, Vegan, Vegetarian

Here is my own recipe for Dekuyper Apple Pucker sangria.  I don’t want to “toot my own horn” but this is some of the best freakin’ sangria I’ve ever had.  I just made up the recipe based on other recipes I found online, and one that I found in a magazine that gave me the Apple Pucker recipe and then I couldn’t find the stupid magazine that the article was in.

Anywho, it’s so wonderfully tasty and a greattttt summertime drink.

Makes 48oz, so great for a party! *Note: I have not tried this recipe with white wine, so you’re on your own if you’re making white sangria.  Please let me know how it turns out though!

Ingredients:

3 cups wine, or one standard-size bottle.  You can use whatever wine you like, but I suggest a Spanish red wine.  I personally highly recommend El Burro “Kickass” Garnacha wine.  It’s cheap and tasty.

2 cups (or one 21oz bottle) Ginger Ale

2 cups fruit juice.  Again, I think it would be safe to use whatever you want, but I used 1 cup of cranberry pomegranite juice (because that was all I had) and 1 cup of orange juice).  I really do think a cranberry, pomegranite or fruit punch of some sort would be good.

1 cup Dekuyper Sour Apple Pucker

Chopped up fruit — I used apples, oranges, lemons and limes, but you can use whatever.

Stir it altogether and serve over ice!  You can serve right away, but it is much tastier if you let it sit overnight.

mmmmmmmm.