While at the Cottage

 This was my daily view from the lake house where I spent my 40th birthday vacation! You can't see it, but there's a hot tub out on the deck. I spent a lot of time there when I wasn't in the kitchen.

 I made my infamous seitanic wingz. All you do is grab some seitan, lightly flour it, bake it up for a bit. I did 350 for ten minutes on each side. Once out of the oven, coat it with some wing sauce. It's not that hard and you have the fabulous flavor without any of the poultry or icky bones.

 I served it along with some fresh veggies and ranch style dip. I use beans as the base of the dip, and flavor it with ranch style seasonings. Think of it as ranchy, hummusy goodness.

For one night, we got rid of the kids and had some adult time together. I made this for dinner: The Jimwich from Vegan Sandwiches Save the Day! by Celine Steen and Tamasin Noyes. It's pan seared seitan served with bbq sauteed onions and FRIED PICKLES. It was SO GOOD.

So Busy!

 What's up That PITA Vegan readers! Sorry for the hiatus. I just finished a mean streak of working overtime at my job and now am free to blog a little more. What do I do with 10 hour work days and two kids? Not much. I have been eating a ton of sandwiches, drinking bevvies, and trying out schmears! Shown above is my favorite indulgence, the Paul Reuben.

 I've been lucky to get some really sweet products from my local food bank. Products that I could not really afford at the grocery store because I'm broke! The first are these crazy drinks by Mamma Chia. I've tried grapefruit/ginger, cherry lime, and kiwi lime. My favorite is the cherry lime. These drinks are not for everyone, the texture can be a bit at first, but they really grew on me. They make a great middle-of-the-day pick me up! Packed with omegas, fiber, and even 4g of protein!

I've already gone on and on about the tonguegasmy pleasure of Lilly's roasted jalapeno hummus. But I've also recently tried the smoked tomato and basil, and kalamata olive flavors! I. Am. In. Love. IN LOVE! I normally don't buy store bought hummus, but I'd skip all the blender business to buy this anytime-(hint-hint, I'd love some coupons, Lilly!)

Product Review: Lilly's Hummus

 I normally don't buy store bought hummus, I'd rather make my own. I was given the opportunity to try some of this tongue-gasmy stuff by Lilly's Hummus. Holy cow! I made the best sammy ever: The Mean Greenie

The MG is Lilly's Roasted Jalapeno Hummus, arugula, avocado, and dill pickles on toasted Ciabatta bread. Not a bad gig for my mouth. The hummus was delightfully smoky and savory, the perfect fix if you're in the mood for a cheesy but not cheesy schmear!

Vegan MOFO Day #17: Shhhhh....

 

Shhh, it's secret time! You know who got everyone at camp 'Pocky to go vegan? That's right, Merle. Scrape away the racism, drug addiction, and misogyny, and you have the makings of a passionate tofu lover. He preached the good gospel of the mental, spiritual, physical, and environmental benefits of eating a plant based diet. He didn't even drop an F bomb.

In fact, he avoided going to camp after chopping off  his hand so he could make a b-line to the local Target. Why? To use one of the sandwich presses. Running away from zombies can make one really hungry.

He took two slices of italian bread and stuffed it with West Soy brand tomato basil tofu, daiya mozzerella, arugula, sun dried tomatoes, and a little Earth Balance Mindful Mayo. That sammy made him feel so good, he never came back. Rumor has it the plant power helped  him grow a new hand.

Vegan MOFO Day #5: Glenn Likes Burgers

 What, you were expecting some type of stir fry or noodle dish? Shame on you for stereotyping. Can't a guy just like a burger? Besides, it pisses me off when people lump up Asian cuisine with all things from the far-far East. Asia is a big territory, kids--if you paid any attention in Geography class you'd know it covers Saudi Arabia, Russia, Turkey, Iraq, India, and all those other countries one normally associates with all things Asia. But I digress.

 Glenn needs adequate fuel for all those dangerous errands he's doing for us at camp. This isn't just any burger, though. This is Glenn's special blackeye pea buffalo burger. The secret is in the sauce, it's mixed in the burger so you don't have too much of a mess. You'll still need a napkin with all that creamy cole slaw on top. 

Glenn's Blackeye Pea Buffalo Burgers
You'll need:

• 1 can blackeye peas, rinsed and drained
• 1/2 c. corn chip dust* ( this is a perfect way to use up those unloved chip particles at the bottom of the bag--just run them through the food processor or coffee mill.)
• 1/4 c. instant oats
• 1/2 c. your favorite hot sauce, or more if you so desire
• 1 t. garlic powder
• 1 T ms. dash or salt free all-purpose seasoning

Toppings:

• cole slaw
• tomatoes

Put the burger on:
A good bun or kaiser roll. make sure you butter and toast it with some Earth Balance or a little olive oil! Don't skip this crucial step--I know you're thinking about it. Just toast the damn bun. Doing so really ties the room together. If you want a completely gluten free burger, get yourself a gluten free bun. They can be found just about anywhere these days.

In a bowl, smash the ingredients together with a potato masher or by hand and make 3 huge patties, or 4 smaller patties, whatever turns you on, baby. If you are on the OCD side and can't stand getting your hands messy, bust out the food processor and dirty more dishes--it's your life. Because this is a bean based burger without any vital wheat gluten, these aren't grill friendly. You'll want to pan fry these. Get a skillet with some non stick spray and cook them until they are crispy on both sides. You could probably fry them in a little oil too, but I'm trying to cut back on the amount of oil I use when I eat. This sammich goes well with an ice cold root beer and some ammunition.

**swoon**

Totally Egglessent, Get It?

Tofu scramble is a vegan right of passage. So is this tofu egg salad. And everyone and their vegan brother has their own awesome recipe, but I'm partial to my own. This was a favorite among my students when I taught a compassionate eating class at church. If you're feeling adventurous, give this one a try. I think this is best on toasted rye bread with fresh tomato slices.


You'll need:

• 1 pkg super firm tofu-(NOT IN THE ASEPTIC PACKAGE!) pressed and set aside.
• 1/4 c. vegan mayo
• 1/4 c. vegan sour cream
• 1/3 c. nutritional yeast
• 1/8 c. prepared mustard
• 1T  prepared horseradish-(look for veganness! some have egg yolks in them, blech.)
• 1T fresh chives or 1/2T dried
• 1/4 c. fresh parsley
• 1T fresh chopped dill-- FRESH!
• bragg's liquid aminos to taste
• black pepper to taste
• 2t onion powder
• 1/2T ms. dash table blend
• 1t garlic powder
• 2t celery flakes or 1/4 c. chopped celery

Squish your tofu by hand and mix all other ingredients in with a spoon. Let sit in the fridge for at least an hour or so to let the flavors meld.  Feel free to add more vegan mayo if  you want, but the herbs do a good job of amping the flavor of everything else.

It's Been a Long Time, Been a Long time, Been a Long-Long...

Led Zeppelin plays in the radio in my head as I eat this sandwich from Roots on the Square, formerly known as Roots Vegetarian Restaurant. It's definitely been a while, probably a year since I've been there. When I'm there I usually get their panang curry because it really is the best in town. This day I opted for their breaded seitan tenderloin-(vegan take on a Hoosier classic!) and didn't regret it.

I haven't wanted to go there because they now carry local meat, which pisses me off. Prior to The Owlery, there was really one game in town to get exclusive vegetarian eats, and that was Roots. Then the Locavore movement had to waltz in and tout their excellent local beef and pork. Then it was all over. Boooo. What gives? I mean, good for you that you want to eat local meat, but it is still meat. I shouldn't be so bitchy, really. But I don't want to confuse anyone by saying that one is better than the other. To me, eating meat is eating meat. I'm grateful people want to elevate their consciousness and make a connection, but why not make the connection of not eating meat and trying this awesome fucking sandwich? This is probably one of those entries where you will read about these feelings, so enjoy the snarkism while it lasts. Otherwise, I'm a fairly peaceful and loving vegan.

But my co-worker treated me to lunch and I'm not going to look a gift horse in the mouth. The sandwich is still really good. If you're in the area and have omnis to make  happy, bring them there. You can always have any one of their excellent vegetarian/vegan selections, and again--let me suggest the curry. Get it at about a 3.5 spice level. You won't regret it.

No move to MI, btw. Long story. Just stay tuned to some awesome eats and observations by the ever loving Pain in the Ass Vegan.

Might as Well Face It, I'm Addicted to Owls...

 I am an Owlery junkie. It's official. They've been re-opened at their new downtown location for slightly less than a month now and I've been there 3 times. This pic is from my recent unofficial Indiana Post Punk Kitchen meet-up. I'm going to use everyone's user names on the forum, so please don't think these people have really weird names. Featured above is Abstract Nonsense's brunch plate of scramble, hashbrowns, TVP sausage, toast, and some fresh pineapple. That was my first time meeting him and I think he's really neat, and oh-so-nerdy in such an adorable way.

 Here's my jaw breaker: farm bread housing tofu scramble, tofu bacon, tvp sausage, lettuce, daiya cheese, tomato, and veganaise. Yep, I ate the whole thing. THE WHOLE THING!

 Same thing, on a biscuit. Skinny Daisy likes biscuits.

 Quark is a biscuit and gravy gal. She said this was really good: biscuits, mushroom gravy, and TVP sausage with a side of home fries to the right.

 

Vegans are so SEXY! Left to right, Flounder, Sarahclaire, Skinny Daisy, me, and Abstract Nonsense

 

Now I have at least four or five new crushes. Quark is positively gorgeous!

You can find out more about The Owlery right hizzere.

You bet your buns they're that good!

Mr. J's birthday was a few weeks ago and he begged me for a copy ofHearty Vegan Meals For Monster Appetites by Celine Steen and Joni Marie Newman. I was stunned! He is incorporating more vegan meals than ever into his diet, and I really couldn't be any happier. He asked and received.

The magical vegan cookbook fairy sent me an autographed copy of HVFMA and The Complete Guide to Vegan Food Substitutions. ((((waving hands)))) I'm all kinds of farklempt! I haven't tried everything in the book, but I know enough to love it profoundly. LOVE IT! So far, I've tackled the super streusel-y muffins, the bbq buns, and tonight made some polish sausages to serve with peppers, onions, and kraut tomorrow. Food squee!

Pictured above is Vin's birthday lunch of BBQ Baked Buns served with a side of a broccoli salad I threw together. It was such a cinch. The beauty of HVFMA is that it is a really good transitional cookbook for those who are newly vegan, considering veganism, or if you just wanna blow omnivores away with some tasty down home equivalents to stuff that would normally make your doctor lecture you about cholesterol.

This book has received some unfair reviews, mostly by vegans who are surprised this isn't a salad cookbook, which makes me giggle. If the critical had looked harder, they would have seen the following review by Rory Freedman:

"Hearty Vegan Meals for Monster Appetites is a feast of indulgent, decadent goodness. If you're looking for a salad recipe for your health nut friends, this isn't the book for you. But if you're looking for the vegan answer to everything your meat eating mouth has ever wanted, you've come to the right place."

So really, people are disappointed by a book that clearly states what kind of food to expect? I mean I might whine if the book was titled Salads for Every Vegan, but it isn't. C'mon, the word MONSTER is in the title. I can't figure people out. What I can say with certainty is I want my food with flavor and filling. Salads? Get outta here, I want to make a meal that will turn into a video by Sir Mix-a-Lot. Back that plate up, do you hear me? Pass the wet naps too, because it is about to get messy in this bidnezz.

I often get overwhelmed with the sheer number of vegan cookbooks in veggietown. It's enough to drive a person nuts. After purchasing many books, I have come to the conclusion that I'm a diehard Steen/Newman fan. The recipes are taste bud tinglin' and Celine's food photography is to die for. I daydream of sitting at that big wood table she uses for taking photos. The food is piled high and I'm being totally pampered by both authors. ((((((sigh))))))

Do yourself a favor, save the salads for the dog days of Summer and get to gettin' on some substantial eats.

OYMST Day#18: I think I might be able to do this!

No kidding. This month has been a big ol' learning lesson so far. While I am great at cooking and have adopted a greener lifestyle by going vegan, my inclination to eat dessert for breakfast, lunch, and snacks is not exactly the healthiest move for me. So I embarked on a crazy mission to bypass all traditional desserts this month and lean on eating substantial meals that weren't covered in chocolate or frosting.

I'm learning quite a bit about myself, largely that I'm more focused and less crabby when I eat more whole foods and less baked goods. I'm still looking forward to eating a nice big dessert in February, I just won't be having it every day of the week. I've found a new love--fresh fruit! Dates for the win! Bananas make everything better! (Insert Sir Mix-a-Lot here) I like big nuts and I cannot lie-(((giggle)))

I did this for a few reasons: spiritual, I was starting to feel a disconnect when I ate, and that isn't a good thing for me. Physical, I have a family history of diabetes-(on both sides) and even with a vegan diet I should really be careful about that. Financial- I wanted to increase traffic on my blog to raise a few extra bucks for Mother Hubbard's Cupboard, the mega-awesome food bank that helps me and my family out on a regular basis. There's no way that we would eat the variety of foods we eat without their help, period. Every 1,000 US visits=$3, which doesn't seem like much but each $1= 7lbs of food! I average about $7-$9 a month. That's anywhere from 50-60# of food to families in my local community. During MOFO 2011, I was able to raise $10 for them and $10 to the local animal shelter. Jen's Soapbox Moment: NEVER underestimate the power of giving anything to charity, even a few pennies. I know people get caught up in the amount of money to donate and will hold back because they can't make it work, but that's ego talking. Just give what you have. Chances are it will be bigger than the generous wealth of the 1% in our country, because it came from your heart and not from a tax write off.

Okay, enough of the preachy preach, let's talk about that reuben at the top of the page. I like to skip the vegan cheese and put a big ol' slice of avocado on top instead. I also like to make the dressing with vegan mayo+hot sauce+ bbq sauce+pickle relish. Don't screw your nose up at me kids, it's really good!

Wiping The Egg From Your Face

There are many people who are comfortable giving up or eliminating meat from their diet, but they still cling to eggs for a few reasons: a) they enjoy the taste, b) they don't know of a way to veganize it, and 3) they are completely unaware of what happens in the poultry industry.

I'm not here to preach to you about what happens. You can google that stuff yourself. It's pretty awful. I'm not the kind of person who needs to read and see the snuff footage.

I AM the kind of person that is committed to taking something I once cherished and finding a way to make it animal product free. See that pic up there? It's eggless salad. Super easy to make. It's not 100% reminiscent of eggs, but it does have a similar texture and flavor. I put this stuff on some toasted multi-grain bread and paired it with the In-a-Pinch Corn and Broccoli chowder from the other day. It was the perfect lunch for a rainy day.

Eggless Salad

• 1pkg extra firm tofu, pressed NOTE: this is the kind in the plastic tub with water, not the aseptic package.
• 1T dijon mustard-(make sure it's vegan. some brands put egg in it!)
• 1/4 c nutritional yeast also known in the vegan lexicon as "nooch"
• 1t garlic powder
• 2t onion powder
• 1/2 t black pepper
• 1T bragg's liquid aminos
• 2T chopped pickle (dill! dill! dill!)
• 1T fresh dill (or 1t of dried)
• a shredded carrot (optional)
• chives (optional)
• pinch of salt*

*IF you can score it, get black salt. A little goes a long way and it has an eggy smell and flavor. You can find it at an Indian grocery or restaurant. Regular salt will work.

This recipe is best if made the night before. If you lack the time, it will still be okay, just not as good.

How in the hell do you press tofu? Easy--take that block of tofu and put it between two dinner plates. Sit a big ol' can of tomatoes or a hand weight-(because I know you haven't worked out in ages) and let gravity do it's thing. Drain after 10 minutes three times, and almost all of the water should be out of the block. Now this brick o' soy is a blank canvas to absorb anything and everything it is mixed with!

With clean hands, mush the tofu up to a ricotta consistency. Add all of your ingredients and stir thoroughly--you don't want to chomp into a complete bite of mustard or plain tofu-(blech!).
Sit in a tupperware container and allow the flavors to meld overnight. Serve on your favorite bread with your favorite toppings. I am partial to sun dried tomatoes.

A new twist on peanut butter and bacon

Did Elvis really eat peanut butter and bacon sandwiches? I have no idea. Must be one of those urban legends, like pop rocks and soda. This sandwich is not the stuff of fairy tales, this is something I thought about all day long while I sold garden products at work. I kept thinking, what am I going to do with that Thai Sesame Peanut flavored tofu by West Soy and with that eggplant in the fridge?

I took a trip back to 2009 and looked at the concoction I threw together for eggplant bacon. I upped it a notch by marinating, baking, then pan frying in a little oil. I put it on top of some of the said Thai Peanut tofu, put a little arugula on some bread along with onion, beannaise-(from The Ultimate Uncheese Cookbook), and the obligatory pickle. It was awesome! I decided I'd call it the ElviSteen McNoyes after The King, Celine, and Tami. I just can't test sandwiches for people all Summer and try to think that I can walk away from it all without a little inspiration.

Since daylight savings time has arrived, I can't take pictures outside like I used to. My solution has been to take them directly under the stove light. I'm known for bringin' the funny rather than my photo skills, but I think the results are better than flash, don't you?

Some just don't make the cut

Here's a sammie that didn't make it into Celine and Tami's book. Eliminating recipes when your cook book is too full must be hard. I was bummed about this one getting the boot.

This is a barbecued eggplant over chard open faced dealy. Eggplant is such an egg-celent vegetable to bbq because the flesh lends itself to really absorb whatever you cook it in and it has a meaty texture. When this sweet n' spicy nightshade is paired with the creamy mayo flavor of a swiss chard slaw, well don't say I didn't warn you. If you're using GF bread, then this is an easy gluten free sandwich to throw together. This is also a signature sandwich for a summer bbq, or when you want to pretend you're having a summer bbq in the middle of a snowstorm.

Have you ever tested a recipe that didn't make the cut? You don't have to tell me what it was. Did it bum you out?

Third time is a charm for brioche

One of the biggest fears I have is that I'll test for someone and have an enormous fail. I realize this is a horrible expectation because the title of Recipe Tester implies there will be some minor catastrophes. For Celine and Tami's sandwich cookbook, I wrestled with the brioche recipe quite a bit before I got it right.
For you folk scratchin' yer heads wondering what the hell brioche is-(don't worry, I did too!), lemme tell you about it: it's like challah had a wild n' crazy mating session with a croissant and had a loaf baby. Rich, slightly crisp on the outside and melt in your mouth buttery and spongy moist on the inside. My first attempt was a no, the second attempt was a slightly worse fail, and the third time was PERFECT. Thank the bread gods and goddesses.

This is the tofu n' greens briochewich from the upcoming cook book. Now, that tofu ain't your standard scrambly thing. There's some stuff in it that'll blow your mind. You'll buy the book, look at the recipe, and go "No way. There's no way those ingredients will work!" But you trudge the happy road of destiny and surprise your mouth. It's a deal maker.


HEY BETH! Don't forget to give me your information so I can mail you your copy of Papa Tofu Loves Ethiopian! I'm giving you until the 15th to respond, or I'll move down the list and give the zine to someone else. Send your information to noexcusesprivatechef@gmail.com

PPS- If you're a hardcore PITA Vegan fan, check out my interview on All Things Vegan Radio in Bend, OR! The fine ladies from the show had an interview with me at Vida Vegan Con.

Clinging to gardening season

The tomatoes have been put to rest, the land has been mulched, the garlic has been planted for a spring harvest, stuff has been washed, chopped, and stored in the freezer. The greens are still standing--this makes me feel alive. I'm happy when I can garden for as long as possible.

But soon this will end. What will I do? I have a small light system and I plan on keeping a tomato plant alive during the winter as well as growing some greens. I hope this works. I absolutely refuse to buy robo tomatoes.

Pictured above is the Talbot in a Jar from True Grub. I put it on some toasted farm bread and served it with a salad of greens from my very own condo garden. I am in LOVE with arugula. How could I have ignored this green for so long? I put it in just about everything, and I mean everything. Mr. J. got really mad the other night when he saw me snuggling with a bunch of it in bed. Tee hee.


PS- side note: people have asked me where I acquired my plate set. Get ready for this! K-Mart. That's right, K-Mart. Jaqueline Smith Collection.

Ode to "Meatballs": I give you The Tripper

When I made this concoction, I just didn't care. Really. I was ravenously hungry, the kids were whining about something, and I just wanted everyone to shut up and eat. I wasn't thinking about the classic 1979 wonder known as"Meatballs" with Bill Murray. No way. If you don't know about this epic summer camp comedy classic, shame on you.

As I ate this, I kept hearing the words from his motivational speech to Camp North Star run laps in my brain, and I thought--he's right. It just doesn't matter.

I guess my point is, one doesn't have to have mad fancypants culinary skills at every single meal. You can be a perfectly happy vegan throwing a bunch of shit together and slapping it on some bread. Omni's do it all the time. It is how magical sammies are made, really.

I'm calling this one "The Tripper" after Bill Murray's character in the movie. You take some wheatballs from RR's Vegan On The Cheap, brown them in a skillet with a little brags n' vegan worc. sauce and set aside. Toast a cibatta roll or slices of cibatta bread and slather it with a sauce made of 1/3 vegan parm, 2/3 vegan mayo, black pepper, two cloves of garlic, and some Ms. Dash. I'm pretty sure I used chard on this one, but spinach, arugula, or any kind of leaf lettuce will make this work because it just doesn't matter. It just doesn't matter. It just doesn't...

Now back to sammiches...

It always happens--I need a 48 hour blogging detox after MOFO. I've tried to avoid it, I just can't. Thanks for your patience.

Hey y'all, with all that MOFO-ing going on, have you missed hearing me plug Celine and Tami's sandwich cookbook? Good. Here's one that is perfect for breakfast or snacking. Hell, I eat at any time of the day. These are the tempeh bacon and apple turnovers with pomegranate dipping sauce. Say that three times really fast. You can't? Oh yeah--drool tends to block one from a good tongue twister.
Savory smoky tempeh bacon, apples, and pomegranate will make your mouth extremely happy.

So good, you'll defy gravity! See how that works? I never thought commercial puff pastry would be vegan, but there you go! When you're all done eating your dinner, don't forget to make a little something from Isa and Terry's new pie cookbook!

MOFO Day #14 True Grub: Jason Stackhouse Po Boy

You have made a mighty fine mess of things Jason Stackhouse. You've charmed the pannies off women from Bon Temps to Dallas, was blamed for several murders, had a run in with V that led to a crazy boner, was possessed by a maenad, killed The Love of Tara's Life, fell for a meth cook in Hotshot, thought you might be a werepanther, and stole your best friends' gal. That's a lot of stuff for one guy to shoulder. But I've got something that will make you forget about everything.
Tofu Catfish. Fried stuff with sauce makes EVERYTHING BETTER.
See the magic happening as the nuggets bathe in hot canola oil?
Slap that on an everything hoagie bun with all the fixin's and Alcide's Dilly of a Comeback Sauce.
OOOOOOhhhhh.


This recipe was inspired by Dallas Vegan's post about vegan catfish. For the life of me, I couldn't find the recipe, so I had to improvise and come up with something from memory. For you new to veganism or omnis making food for your vegan friends, the key to capturing essence of the sea is seaweed and some Old Bay Seasoning. If you don't have OB, you can make your own or grab elements of the seasoning blend: hot pepper, black pepper, salt, bay leaves, and some paprika.

Tofu Catfish
1.5 c. garbanzos
14 oz pkg firm tofu
1/4 t. lemon pepper seasoning
1/4 t. fresh ground black pepper
1/2 t. salt
1/2 t. red pepper flakes
1 T powdered Nori
1/2 t celery flakes

Pulse everything in food processor, you want it chunky and not smooth. Set aside

Coating

1/3 c. cornmeal
1/4 c. oat flour
1/2 c. Rice Krispies (to make gluten free, you need to find GF crisp rice cereal, because Rice Krispies have barley malt in them, which some cannot tolerate)
1/4 t. cayenne
1 t. onion powder
1/2 t. garlic powder
pinch of coriander
1-2 t. salt
black pepper
couple dashes of paprika

Heat oil in your Fry Daddy or in a deep skillet at least 1 inch deep. Wait patiently.
I tried making shrimp shapes out of the tofu, but they ultimately fell apart. Make nuggets or patties out of tofu mixture and roll in the coating. Once the oil is hot, gently place your nuggets or patties in the oil. For a lower fat version, you can bake these in a 350 oven, just make sure you spray your pan with some non-stick spray and flip the patties or nuggets over after 7-9 minutes and cook for another 10. But baking these won't be as awesome as frying them. Duh.

Fry for a few minutes on one side, then several more minutes on the other. Drain your tofu catfish on paper towels and prepare your buns for some lovin':

Everything hoagie buns- (get GF if you are GF)
Italian flat leaf parsley
Fresh tomatoes
Thinly sliced red onion


You're in luck That PITA Vegan readers--I'm giving you a bonus recipe. Don't worry, I actually made TWO versions of Alcide's Comeback Sauce and will post the sweet version in another post. Rather than uncontrollably giggle while trying to explain what comeback sauce is, just click on this link. I personally think the savory dill version works better with the tofu catfish, but that's up to you. There are sweet pickle people and dill pickle people.

I'm a dilly fer sure. Totally.

Alcide's Dilly of a Comeback Sauce

1 c. PLAIN UNSWEETENED vegan yogurt
1/2 c. olive oil, set aside
1-2 t. Louisiana hot sauce
1 t. dijon mustard
1 t. nutritional yeast
1/2 t. miso
1 t. apple cider vinegar
1-2 big cloves of garlic
1 t. onion powder
1/4 t. cayenne pepper
1T Bragg's liquid aminos
1 T fresh dill

Blend everything together minus the olive oil, then slowly pour that in last. You will have a gorgeous, thick, and delicious chili dill mayonnaise perfect for everything, especially this sammich.


I realize I forgot about Food Blogger Friday last week! Silly me. Here's a fantastic fellow blogger that I met at Vida Vegan Con: Samantha at Novel Eats. She's super nice and her site is way informative, especially if you are new to planet vegan. Let's not forget the recipes! I envy her organization.

Pittsburgh Steak Sandwich

I figured it was a few days since I talked about Celine and Tami's sandwich cookbook. You'd think we were all dating, but we're all married--boo. T & C sure are dreamy, though. ((swoon))

This here is called the Pittsburgh Steak Sandwich and while it looks like a big ol' burger with some guac, it is not. It is a ginormous mouthful of marinated seitanic goodness on a cibatta roll with traditional burger toppings. Just look at that seitan. Have you ever seen anything so pretty? Ring-ring, who is it? It's Elsie the Cow thanking you profusely for saving her life.

I suggested this be named the Allegheny County Belly Buster, because you really need to learn your PA counties, and this sandwich does stress the stomach a little, so you can eat this sandwich alone and be just fine. No fries needed.

MOFO is just days away--can you feel the excitement in the air? Get the word out about my million hit goal! I've created a tab for it at the top of the page. Thanks for being the best followers in the world.

I'm not always testing sandwiches...

Sometimes I'm just making them for me. This was part of last week's haul from the food bank: roasted garlic bread with ingredients I recognized, West Soy Thai Peanut Tofu, sauteed red peppers and onions served with a side of oven baked snap beans-(my new favorite way of eating them!)

I didn't get a close up of the beans largely because I was bummed that the purple ones didn't keep their color and ended up looking like the green ones. As I ate them I'm pretty sure Joe Dirt popped out of the bushes and said, "Daaaaang!" because they were so darned tasty. Since that brand of prepared tofu isn't really peanutty-(barely detectable), I made a schmear with a little extra peanut butter, garlic, and mae ploi chile sauce.

To make the oven baked snap beans is, well--um, er it's a snap!

preheat oven to 400

Wash and snap ends off beans.
Juice of 1/2 lemon, 2T olive oil, salt, pepper, and garlic powder to taste.
Rub lemon juice, oil, and seasonings into beans and spread evenly on a cookie sheet-(spray!) cook for 7-8 minutes on one side, flip, and cook for another 5-7 minutes. These are great on their own, but if you have to have a condiment to dip them in go ahead.

9 more days until MOFO! Are you ready?