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


Holy F#@ck Triple Chocolate Cake with Chocolate Raspberry Rum Agave Icing (Gluten free!)

Ok, this cake is guaranteed to send health nuts and vegans scurrying for the hills! But, ya know, sometimes in life we have to say “oh the hell with it” and enjoy something absolutely decadent. This cake and icing is an easy-to-make, mouthgasm-inducing exquisite treat that will bowl over the chocolate lovers (and gluten allergy victims) in your life!

Cake Ingredients:

– 2 oz dark or semisweet chocolate (almost a whole candy bar is what I used)

– 1 cup unsalted butter

– 1 1/2 cup sugar

– 1 cup cocoa powder

– 6 eggs. beaten

– 2 tsp vanilla extract

Cake Directions:

– Preheat oven to 300

– Melt butter and chocolate together (over double-boiler works best)

– Stir together dry ingredients in large mixing bowl

– Combine dry ingredients with chocolate/butter mixture and whisk together well

– Pour mixture into greased cake pan

– Bake 40 minutes at 300 (may need to bake more, cake is done when toothpick inserted in the middle comes out clean)

– Let cake cool in pan then carefully transfer cake to cooling rack (I made a make-shift cooling rack out of the wire rack from my toaster oven and two tuna cans)

Icing Ingredients

– 1/2 lb semisweet chocolate chips

– 2/3 cup sour cream

– 4 tbsp seedless raspberry jam

– 2 tbsp agave nectar

– 1 tbsp spiced rum (more or less to taste)

– 1 tsp vanilla extract

– 1.5 tbsp unsalted butter

Icing Directions:

– Melt butter and chocolate, just like with cake

– Combine all ingredients into a large mixing bowl and beat on low with an electric mixer until smooth

– Allow icing to cool in fridge for up to two hours then ice cake!

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Pesto Rice with Beans – Crock Dish

Oi Vey! I’ve been so busy that I’ve been not cooking at home and eating take-out like everyday of my life… bad news. Last week I finally put my foot down and made some crock pot dinners, and this one was my favorite because it is SO easy and SOO good! It can be made with or without the crock, but the crock comes in handy if you’re busy and want to come home to a hot, tasty meal!

Ingredients:

1 can (or 15 oz) White Beans

2 cups veggie broth

slightly less than 3/4 cup brown rice

1 1/2 cups green beans (thawed if frozen)

1/2 cup prepared pesto

Directions with crock:

– Put in broth, rice and beans and stir. Let cook on high for 3-4 hours or low for 6-8 hours.

– An hour before serving add green beans and pesto

– Serve and enjoy!

Directions without crock:

– Cook rice in broth

– in separate saucepan, heat beans and green beans in water

– Drain rice and beans, then combine

– Add pesto

– Serve and enjoy!

Tip: Even if all the ingredients are cooked and it’s not dinner time, you can always just keep them in the crock on “warm”



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!



Southwest Cheese Soup in the crock

Hello all!

It’s been a while since I’ve posted. The holidays just have that wonderful way of sucking the absolute life out of you… ya know. I feel like I’m finally getting back into the swing of things!

Anywhere, here is an amazingly delicious, EASY recipe for some seriously awesome soup.

Ingredients:

1 lb cheddar cheese block, cubed (you could try omitting this for a vegan soup, which would probably work out pretty well, but I’d not sub in soy cheese for this)

1 can (or 10 oz frozen) corn

1 can (or 15 oz) kidney beans, undrained if canned (you may have to add some water if you’re not using cans)

1 can (or 15 oz) black beans, drained

1 large red or green pepper, seeded and chopped

1 jalapeno, seeded and diced (this does not make the soup spicy, but adds a great flavor; use more jalapenos for more heat)

1 can (or 14 oz) diced tomatoes, undrained

1 can (or 14 oz) stewed tomatoes, undrained

1 envelope of taco seasoning (low-sodium kind is great) or an equivalent blend of paprika, cumin, onion powder and adobo.

Directions:

Put all the ingredients in your crock-pot, stir, and let cook on high for 3 hours, or low for 5 hours!

(You can try cooking this in a pot, stove-top, for an hour or so, which I think would work out fine but I really recommend the crock if you have one)

Optional: Serve with a side of tortilla chips, avocado slices, or guacamole for extra yummy awesome good times!

Tip: Make sure when you’re chopping the jalapeno that you don’t touch your eyes, nose or mouth and wash your hands immediately after you’re done. I like to add the jalapeno last so I can immediately wash my cutting board and utensils. I’m only speaking from experience folks… it was not pretty.



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!!!!

 

 



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 🙂