Archive for the Category ◊ Veganized! ◊

16 Sep 2010 Veganized! Smokehouse Chick’n Sandwiches
Author:  |  Category: Sandwiches, Veganized!  | Tags: , , , ,  | One Comment

Super easy and deliciously smoky, these sandwiches are an all around winner… Even your non-veg peeps will like them!

Smokehouse Chick’n Sandwiches

1 pkg (4 cutlets) Gardein Chick’n Scallopini, prepared per package instructions. Cool then dice.
1/3 – 1/2 cup Vegenaise, to taste
1/3 cup minced shallot (if you don’t have shallots, minced green or red onion will do nicely)
1/2 teaspoon dried tarragon
salt and pepper, to taste
1/2 cup finely chopped smokehouse almonds (chop almonds first, then measure)

In a medium bowl stir together the diced chick’n, Vegenaise, shallot OR onion, tarragon and diced almonds. Season to taste with salt and pepper. Spread on good bread or serve with whole grain crackers!

Makes four to six sandwiches (depending on the size of the bread, how much filling you put in each or how many teenagers are lurking around your kitchen 🙂 ).

This is my vegan version of Polly’s posted recipe: Smoked Chicken Almond Sandwiches.

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13 Sep 2010 Veganized! Banana Chocolate Chip Coffeecake
Author:  |  Category: Breakfast & Brunch, Cakes & Cupcakes, Fruits, Veganized!  | Tags: , , , ,  | 2 Comments

This is a lovely, moist banana cake with a crunchy, cinnamon-y, chocolate chip-y topping. I reduced the amount of sugar in the original recipe from 3/4 of a cup to 2/3 cup and eliminated the struesal layer in the center since the topping has both brown sugar and chocolate chips. It’s plenty sweet and I think it may have brought out the banana flavor of the cake a little more. I wasn’t happy with the egg substitution that I used the first time around so I went with the silken tofu in lieu of an egg. It really improved the texture and the crumb of the cake. This is an easy recipe and a great little cake for snacking or breakfast.

Thanks for the inspiration, Polly!

Vegan Banana Chocolate Chip Coffeecake

For topping:

1/2 cup chocolate chips
1/3 cup organic brown sugar
1/3 cup chopped walnuts or pecans
1 ½ tsp. cinnamon

For coffeecake:

2/3 cup organic sugar
1/2 cup non-dairy margarine, at room temperature (I like Earth Balance)
1/4 cup silken tofu
3 T soy milk + 1/4 tsp cider vinegar
1 1/3 cup mashed very ripe bananas (about 3, large)
1 1/2 cup all purpose, unbleached flour
3/4 tsp. baking soda
3/4 tsp. baking powder
1/4 tsp. salt

Preheat oven to 350 degrees. Coat a 9 x 9 x 2 inch baking pan with non-stick spray and mash the bananas in a small bowl. In another bowl stir together chocolate chips, brown sugar, walnuts, and cinnamon and set aside. In your blender (or Magic Bullet) combine the soy milk and vinegar and set aside to curdle.  In the large bowl, cream the margarine and sugar until light and fluffy. I’ve used both a whisk and a mixer for this and either one worked fine. Add the silken tofu to the soy milk mixture in the blender and whirl ’til creamy. Stir the mashed banana and tofu/soy milk mixture into the creamed margarine and sugar. Mix ’til everything is nice and gloppy and then add the flour in 1/2 cup increments. Stir in the baking powder, baking soda and salt.  Pour the batter into a prepared pan and top with the chocolate chip/nut mixture. Bake at 350 degrees for 35 – 45 minutes or until a toothpick comes out clean (mine was done after 35 minutes).

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07 Aug 2010 Veganized! Pecan Praline Toast
Author:  |  Category: Breads, Breakfast & Brunch, Veganized!  | Tags: , , ,  | One Comment

Polly’s Pecan Praline Toast recipe sounded so good that I just had to see if I could veganize it. And it turned out great! Full of buttery, gooey praline goodness…

Vegan Pecan Praline Toast

for French Toast:

1/2 c. vanilla soy creamer (soy milk will work in a pinch)
1/4 c. chickpea flour (available at middle eastern markets. I guess regular flour would be okay, but the chickpea flour adds a nice, light crispy crust to the french toast)
2 T. cornstarch
Cinnamon and nutmeg to taste
1/2 loaf French bread cut into 1 1/2″ cubes

for Praline:

1 stick vegan margarine (I use Nucoa)
2/3 c. brown sugar
2/3 c. pecans

Preheat oven to 350 degrees.

Dice butter and place on a rimmed cookie sheet (12 x15). Place cookie sheet in preheating oven to melt butter–be careful not to burn. Remove cookie sheet from oven when butter is melted. Sprinkle brown sugar on top of melted butter and then sprinkle with chopped pecans. Return to oven for a minute or two. Meanwhile, combine creamer, flour, cornstarch and spices (if using) with a fork or whisk. Mixture will be a little lumpy.

QUICKLY dip each side of the bread cubes into liquid mixture. The bread will soak up all the liquid very fast if you let it sit too long, so be quick! Arrange over praline layer and bake at 350 degrees for approximately 30 minutes (mine was done after 22 min). Remove from the oven when the top of the bread has started to brown. I made a half recipe and inverted my baking dish right onto the serving platter but you can also lift out with a greased spatula and turn over so praline layer is on top.

I will definitely be making this again and again, props to Polly for the inspiration!

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