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Posts tagged vegetarian
Hoisin Tofu Blocks stuffed with Radish & Beet Greens topped with Beech Mushrooms on a bed of Chinese Long Beans
DROOOOL
Seitan Roulade with Sage and Sweet Onion Stuffing
^^ this tumblr has the most amazing recipes!! OMG I NEED TO MAKE THISSS
Here is my trial run made from absolute scraaaatch tofu-seitan turkey, stuffed with sage and onion stuffing, served with sweet potatoes, carrots and broccoli. The ‘skin’ is made from tofu skins which you can buy dried, that part was my idea, the rest of the ‘turkey’ was made from a combination of this recipe for ‘tofu-seitan turkey loaf’ and this recipe for tofu turkey with stuffing, with a few substitutions. Went down very well and I will be making it on xmas day.
Vegan Apple Doughnuts
Ingredients:
- 11.25 ounces (2 1/4 cups) brown rice flour
- 2 ounces (1/2 cup) potato starch
- 2 ounces (1/2 cup) tapioca starch
- 4 ounces (1/2 cup) dark brown sugar
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon ground cinnamon
- 3 Tablespoons ground flax seeds
- 1/4 cup very hot water
- 1 1/4 cup “natural” apple juice or apple cider
- 2 tablespoons vegetable, corn or canola oil
- White rice flour for dusting counter
- Oil, for deep frying
- about 1 cup granulated sugar for rolling doughnuts
Directions:
- In large mixing bowl, combine brown rice flour, potato starch, tapioca starch, dark brown sugar, baking powder, ground cinnamon, salt, xanthan gum, and ground nutmeg. Whisk to combine.
- In small bowl, combine ground flax seeds and hot water. Stir. Allow to
stand for 30 seconds. Add ground flax, apple juice, and oil to dry
ingredients. Mix until a dough forms. Dough will be slightly sticky.- Generously white rice flour counter. Transfer dough to counter. Generously white rice flour top of dough. Pat dough into 1/2 inch thick rectangle.
- Line baking sheet with paper towels and place granulated sugar in bowl. Set both aside.
- Add enough oil to Dutch oven to measure depth of about 1 1/2 inches. Heat oil to 375°F.
- Dip 2 1/2-inch cutter into white rice flour. Cut dough into rounds. Dip 3/4-inch cutter into white rice flour. Cut centers into doughnuts with small cutter.
- Gently place doughnuts into hot oil. Fry until doughnuts rise to the top of the oil, about two minutes. Using the handles of two wooden spoons, carefully flip doughnuts. (If after two minutes doughnuts do not rise to top of oil, flip anyway.) Fry doughnuts an additional minute.
- Using a spider (Chinese skimmer), remove doughnuts from hot oil. Drain for a few seconds on paper towels.
- Transfer to granulated sugar. You want to coat the doughnuts in sugar while the doughnuts are still hot or the sugar won’t stick. Repeat with remaining dough. Serve doughnuts immediately.
- For doughnuts holes: Carefully place doughnut holes into hot oil. Fry for one minute. Turn, fry an additional minute.
not a deep-fried kinda gal but if I was OH MYYYYY
76 notes (via esmeweatherwax & fuckyeavegans)
Lately I’ve been thinking you can judge how good a restaurant is by how good their ‘vegetarian option’ is.
It’s usually shit.
If you can’t cook vegetables you don’t deserve a restaurant.
(this post actually relates to something Danny (bassist, sister’s boyfriend) said about the bar/restaurant he works at.)
…Also to a story my dad was telling me about how his mum (my nan) called him up and told him that she’s ordered him the ‘vegetarian meal’ at the family dinner they are going to and he was like
‘What’s the vegetarian meal?!!’
and she was like
‘It’s the vegetarian dish, I’m having the meat dish’
and he was like
‘yeah but what IS IT?’
you know cos it’s not a bloody airline, shouldn’t you be able to see a menu when you’re buying a meal? She insisted that it’s such a classy joint that whatever you get dumped in front of you will be pure heaven. Yeah right. Anyone seen Grandma’s House? Look at what vegetarian Simon Amstell has on his plate as opposed to everyone else: 
