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pamela cooks skip to main skip to sidebar wednesday march 24 2010 i need to start blogging again hi friends it s been quite some time i am going to try to start again i ve just been busy looking for work and enjoying the scenery here in north carolina best wishes and thanks for your continued support posted by pamelacooks at 1 16 pm 5 comments saturday october 17 2009 food network friday ravioli caprese it s saturday but i saw it and copied it friday that s all that counts it s from giada her pasta almost always has eggs in it but this week she did a really veganizeable dish her pasta consists of flour and hot water easy enough sub vegan ricotta i like pressed tofu vegenaise italian seasoning olive oil in food processor and vegan chik n strips sauteed and also processed in food processor the rest is vegan anyway we really liked it but i am in love with ravioli so it was an easy sell i love the fresh basil and lemon zest try it i like to freeze ravioli for a quick and yummy meal don t forget use a pepper grinder it s the best easy thing you can change about your cooking posted by pamelacooks at 5 53 pm 13 comments thursday october 15 2009 breakfast burritos my honey has been asking for this for years don t know why i never got around to it because these are really good he used to enjoy the sonic breakfast burrito this is an homage to fast food burritos but without as much fat and without the animals the recipe has a couple components but you can make several burritos so you get a lot out of your effort use your favorite tofu scramble that uses one block 1 lb tofu i used vwav adding follow your heart jack cheese other vegan cheese if you want bake some tater tots saute 1 2 tube gimme lean sausage style i fry up fennel seed first add the sausage and smash with a spoon i also add a tiny bit of liquid smoke and about 1 2 tsp brown sugar for a bit of a greasy factor saute onion and pepper in some earth balance put it all together in a burrito microwave or put over the burner the tortilla it makes it pliable fill with tofu scramble onions peppers sausage and tots and roll up sides first then roll up i like salsa and vegan sour cream don t forget you can add jalapenos olives hot sauce whatever you want posted by pamelacooks at 8 30 am 4 comments labels breakfast burrito cheese fake meat onions peppers potatoes wednesday september 09 2009 white gloves chicken salad i wanted to make a sweet southern inspired chicken salad sandwich i opted shredded over chopped dice for a more delicate side dish this is not the savory type that most are used to which i also really like this is for a tea party or something equally silly white gloves and all that i used morningstar farms strips but who knows in a year or less these might not be vegan either they recently unnecessarily messed up changed their crumbles recipe to add milk and eggs boo tell them that s no good if you are so inclined note this is a sweet salad if you want less sweetness cut back the grapes or cranberries i think the balance is nice but you may want to add more mayo or heat chicken salad sandwich makes about 3 generous sandwiches or 2 generous servings for crackers 1 pkg vegan chicken strips 8oz 1 4 1 8 c 6 tbsp total vegan mayo vegenaise 2 tbsp soymilk 1 tsp apple cider vinegar 1 tbsp dried cranberries chopped 2 tbsp minced red bell pepper 2 tbsp about 1 2 stalk celery chopped fine but not quite minced 1 4 c pecan halves 1 4 tsp dried tarragon opt small pinch cumin small pinch paprika tiny pinch cayenne more for more heat salt and fresh pepper to taste optional green or red seedless grapes cut into small chinks i used 5 big green grapes cut into about 6 pieces each gently saute chik n strips in good quality margarine on low med heat i added a little sherry you want heating all the way through but not too much browning you don t want crispy when heated through remove from heat and cool completely shred pull apart by hand go with the grain lengthwise it creates a delicate texture heat the pan again wiping out any oil and roast pecans set aside cool and chop whisk mayo soymilk and vinegar while chik n is cooking add all remaining ingredients except chicken grapes and pecans and mix well fold in chik n grapes and pecans let chill for at least an hour to let flavor develop toast 4 pieces for bread and add margarine to one side of each piece of bread add chik n salad you want margarine on the inside of the sandwich you can line the sandwich with a nice lettuce and tomato i like chips the ones here are yummy kettle jalapeno chips or salad on the side posted by pamelacooks at 8 19 pm 6 comments saturday august 29 2009 peppered mexican polenta towers i had this dish in my head for about a week it came once again from gluten free cooking and i really like polenta anyway my favorite way to eat it is crispy fried on the outside i thought it would be delicious mexican style over beans so here we are i also got to take advantage of the farmer s market and i got heirloom tomatoes and bell peppers at a very reasonable price which i am psyched about called peppered because i have mild bell peppers fried jalapenos and chipotle smoked jalapeno powder if you are going to make this then do the polenta and marinate the tofu the day before you may even do the salsa w o the avocado and add it last minute don t be intimidated by the length of the recipe it s just several simple components and you can do it if i can keep polenta and tofu warm in the oven if you need to while preparing the plates peppered mexican polenta stacks makes 4 servings with leftover polenta tofu 1 lb tofu cut into 8 slabs and pressed tofu marinade wheat free soy sauce brown sugar sherry or tequila alcohol lime juice cumin smoked paprika chipotle powder onion powder water vegetable oil adjust to taste water should be used only if marinade needs to be mellowed marinate an hour minimum i like overnight when ready to prepare just saute in peanut or vegetable oil keep it simple polenta 3 1 2 c water 1 c polenta corn grits not instant grits y all 2 tsp vegan chicken broth bouillon 1 scallion minced 1 4 c loosely packed cilantro leaves measure out then mince 1 tbsp olive oil margarine salt to taste i used about 1 2 tsp heat water in a medium saucepan whisk in bouillon while heating and heat to boiling you can also use premade veggie broth or any other combo bouillon water i make mine weak for things like this whisk in polenta in a steady stream stir often add water if polenta becomes really thick i did about 1 3 cup cover and turn heat down cooking 15 min stir often add scallions cilantro and olive oil margarine and turn heat off stir once or twice while polenta cools for 10 minutes in pan pour into container and let come to room temperature then refrigerate until completely firm all the way through i would say 1 hour minimum in a shallow pan from here you can cut into desired shape and fry until crispy on each side note you can use the tubes of polenta that you find in the produce section however making it at home is way less expensive and the 20 min you put in can really impress because you added the cilantro and scallion flavor color beans i usually take refried beans i have red refried beans frijoles rojos volteados natura s brand and add stock but i added a little extra this time i fried up some red onions and garlic then blended them with the stock so it would be completely smooth general ratio is 1 c broth to 1 16oz can beans i also add a hunk of margarine for flavor fat since we are using lard free add salt if necessary these simmer on low for about an hour be careful and go slow the mixture will blend eventually tomatoes thick slices of heirloom sprinkled with salt and pepper i was going to broil these but they are fantastic by themselves peppers roast 2 red and 2 green bell peppers put in a paper bag or plastic container with a lid and let cool skin and deseed do not rinse cut into strips to make sure each plate gets some of each pepper jalapenos to keep gluten free use a gf flour like rice flour just chop fresh jalapeno to desired shape i like strips because it doesn t include seeds roll in flour then soy buttermilk soymilk plus a small amount apple cider vinegar back in the rice flour and fry these are for garnishing the top this is optional but it s fun and pretty and quick it also adds a punch if your peppers are hot sweet avocado salsa 1 ripe avocado 1 ripe mango cilantro small amount minced red onion couple tbsp fresh lime juice handful fresh cut corn kernels do your thang chop those avocados and the mango mix all ingredients except avocado i pulsed in food processor fold in avocado so it keeps its structure corn is optional but i like the mixture and raw corn is really sweet and it ties into the corn in the polenta plate as desired i did it like this beans on bottoms polenta tofu tomato roasted red peppers polenta tofu roasted red peppers fried jalapenos my presentation was a little sloppy because we had 5 hungry tummies and i didn t want it to get cold posted by pamelacooks at 2 15 pm 1 comment labels avocado corn gluten free mango mexican polenta salsa tofu thursday august 27 2009 mom s egg salad thanks to the internet i have a new ingredient in my kitchen black salt read more i ve decided that egg salad is really subjective and it really depends on what type you had as a kid if you had it at all this recipe approximates my mom s egg salad she likes green olives in it so i grew up with that i m a big olive fan so that s great for me funny enough she doesn t like black olives the original recipe contains regular mayonnaise and a little miracle whip the miracle whip is why there s a pinch of sugar i subbed for vegenaise and spectrum vegan mayo but i don t think it s a big deal to make it varied if you do not like the smell taste of eggs do not make this recipe with the black salt it will taste less eggy and more tofu salad y if you sub regular salt for the black salt ingredients 1 lb firm water pack tofu 1 3 c vegan mayonnaise to start mostly veganaise with some spectrum vegan or your preference 3 4 1 tsp prepared regular yellow mustard 1 2 tsp black salt 1 4 tsp celery seeds kosher or sea salt to taste freshly ground black pepper to taste turmeric for color opt 5 chopped pimento stuffed green olives opt 1 pinch sugar drain and press tofu really well most of the time i press just for 5 or 10 min but i did this for over 30 min you want no water left at all because this can easily become watery i always use a kitchen towel so there s no waste and it absorbs better than paper towels mash tofu in a bowl with a fork and add mayo and mustard mix sprinkle seasonings evenly over mixture and mix well i ended up adding more mayonnaise make sure you crumble up the black salt i noticed it sticks together so you don t want to bite into a chunk of it chill 1 2 hour at least to let flavors develop season extra to taste color preference i always had these in a sandwich posted by pamelacooks at 11 19 am 3 comments friday august 21 2009 gluten free cooking adventures pie crust recipe i m going to be honest i ve never intentionally made a gluten free meal i never had to well we made a new friend jl and he is gluten intolerant also lactose intolerant which lucky for him is not an issue whatsoever in a vegan kitchen i can relate now to people who try to cook for vegans and don t know what they are doing as a cook i view it as a challenge and a chance to get my feet wet not a chore i think as a vegan i can sympathize do they really have to put whey in an otherwise vegan cracker soup bread why is there gluten in almost all soy sauce i think instead of lamenting we should cook and once you look into it you may find foods you never knew you liked if any gf vegans want to post resources in the comments section feel free i will share another secret i totally made this crust up and hoped for the best i feel it turned out well and i would make it for a pie whether or not it was gluten free it tasted like a mild shortbread in my opinion it could work for pumpkin pie chocolate pie etc gluten free pie crust vegan 1 2 c whole oats 1 2 c whole unpeeled raw almonds can probably used roasted almonds 2 2 1 2 tbsp sugar i used brown sugar 3 4 c rice flour 1 4 c potato starch 1 2 c cold vegan margarine make sure it s gluten free shortening can probably work too in a food processor chop the almonds with the oats until fairly fine i like a little texture add sugar and pulse then add flours cut the margarine into chunks and add process until even texture throughout mixture should hold when pressed together if too dry add a tiny amount of non dairy milk or icewater bake 10 15 min in a 400 degree oven crust will not be very golden so don t overcook it s a little cake y when hot but when cooled it s like a crust should be this picture is a 9 inch plate if anyone wants to play with this recipe and report back i ll post your findings and link to your blog if you have one i think it would work fine with all purpose flour would not be gluten free and pecans in case you were wondering i made the vegnews chocolate peanut butter cup pie if using extracts make sure they are gf tones is definitely it s on my bottle and i am 99 sure mccormick is here is jl and rocco and my kirby rocco is the dog on the left he s 9 years old and very active and has a lot of zest the dogs really like him posted by pamelacooks at 2 34 pm 7 comments older posts home subscribe to posts atom pamela cooks this is my fun veggie food blog sometimes i add money saving tips and tips to make the dish somewhat healthier all dishes are meat egg and dairy free with all the taste left intact thanks for stopping by feel free to leave a comment or link to my site and don t forget be kind to animals blog archive 2010 1 march 1 i need to start blogging again 2009 25 october 2 september 1 august 4 july 1 june 2 may 4 april 3 march 5 january 3 2008 42 december 3 november 9 october 1 september 3 august 3 july 2 june 3 may 3 march 5 february 7 january 3 2007 54 december 3 november 4 october 3 september 7 august 4 july 7 june 14 may 12 2006 1 october 1 links a veg n for dinner cheap lazy and hungry and british donate for brina everyday dish jewish vegan maangchi korean not all veg mosetta stone pisces place saving animals via education post punk kitchen soap by tami yummy vegan handcrafted soaps stranger in the alps unhealthy vegan vegan on a budget teeny tiny tantrums vegetation ramblings vegetarian belly veggie girl what the hell does a vegan eat anyway veggie delight walking the vegan line tx yellow rose recipes about me pamelacooks view my complete profile