i have a serious brain disease. please bring me a cat.
Okay, so Atlanta participated in the World Wide Vegan Bake Sale way back on May 1st and I’m just now posting pictures. Oh well. Cosmo’s Vegan Shoppe organized it and we took over the back of their shop. Who knew so many people would be willing to leave the comfort of I-285 to venture to Marietta for vegan baked goods? We sold out before the sale was over! Leigh has a better here of everything so I’ll focus on what I made.
You’ve probably heard by now that the folks at Chicago Soy Dairy have reformulated their Teese vegan cheese. They were kind enough to send me a tube of the mozzarella style to try out. One of the best tests for a vegan cheese is pizza. So that’s what I did with it. And I pretty much dumped a whole tube of shredded Teese on this pizza.
So what’s on it besides Teese? It’s a cheeseburger pizza! So it’s ketchup and mustard all over the dough as the sauce, chopped up veggie burgers and pickles. And the dough is from Trader Joe’s.
The Teese does melt to a better consistency. It has the stretch thing going on and doesn’t totally liquefy like the old formula would. I’m sure it will work better for quesadillas than the old one. One complaint is that it seemed a little bland. I haven’t had the live for prime time version that is selling now so I’m not sure if that has been fixed. Still, it’s pretty awesome and I would never turn my nose up at a Teese pizza.
A gratuitous stretch shot:
I’ve never been to Rosetta’s Kitchen in Asheville, NC but everyone raves about it and especially the Peanut Butter Baked Tofu. [oh man, sorry folks, that link went bad.] The recipe is crazy simple. My only complaint is that it came out pretty salty, even for me, and I like salt. It’s probably because I used tamari instead of regular soy sauce. Next time I’ll try soy sauce and if it’s still too salty cut the soy sauce with stock for the third try. Bonus, the leftovers made a nummy sammich.
I love Indian food. Asafetida seems to be the magical ingredient that pushes a dish from close to spot on. If you like to cook Indian, do yourself a favor and secure some. One jar will last you forever.
This recipe is one I saved in my RSS reader to try some time. I have tons and tons of stuff waiting to be tried. This one worked nicely because I was also trying to clean out my freezer a bit and had a bag of frozen black-eyed peas to use. If you use those instead of the dried called for, you can skip the soaking step. You could also used canned and it might cook a little faster. Just for fun and added nutritional value, I tossed in some chopped fresh collards. I mean, they go with black-eyed peas, right? Right! It was perfect. We ate this over brown basmati.
One of the things that’s not really available around here is a good vegan breakfast sandwich. At least, not yet. But you can make your own. And it’s not all that hard, either. Especially with all the great products that are on the market now. I already had a package of Match Vegan Meats Breakfast Sausage left over from the batch they sent me to make holiday loafs. And Chicago Soy Dairy sent me some Teese to play with for their blogger challenge.
So here was my plan. Tall fluffy biscuits. This recipe made the fluffy awesomeness you see in the photo. For the “egg”, I started with Susan’s crustless tofu quiche recipe. I omitted the bell pepper, mushrooms, chives and rosemary and replaced the fresh garlic with a 1/2 teaspoon of garlic powder since I wasn’t going to fry it up. Then, instead of baking them in a muffin pan, I spread it out in a rectangular baking pan then cut into squares to go on the muffin. The Match was just formed into patties, fried in a pan with only salt and pepper as seasoning. To assemble, the biscuit was split, a couple of thin slices of the Teese creamy cheddar was put on the top half and then I slid it under to broiler to melt. Sausage and tofu egg was placed on the bottom half then everything was put together once the Teese was melty.
These were amazing! I do have a couple of changes I’d make though. I made 3 oz. sausage patties which were a little too much. 2 oz. might be thin enough. I’d try to make the tofu egg a little dryer. Maybe half the soy milk and cook it a little longer. And I’d probably switch to regular cheddar Teese so it would contain a little less moisture.
