Cooking from Vegan MoFo: Dill Pickle Chips

These chips were amazing! They tasted like 'real' potato chips and would be able to satisfy any chip craving. However, I found it difficult to achieve that perfect balance of crispiness without over baking them. I used a mandolin to cut the potatoes. Next time I will use my knife and see if making slightly thicker chips makes it easier to bake them. 

 

Homemade Dill Pickle Potato Chips

6 Medium to Large Russet Potatoes

4 Cups Dill Pickle Brine (this is the juice Dill Pickles come in) 

2 teaspoons Fresh Dill Weed (diced)

1 Clove Garlic (minced) 

1 teaspoon Pickling Spices

3 teaspoons Dried Dill Weed

1 teaspoon Crushed Ground Black Pepper Corn

3 teaspoon Crushed Sea Salt

1/2 teaspoon Garlic Powder

Olive Oil Cooking Spray

Fill a large glass lasagna dish with Dill Pickle Brine, Fresh Dill Weed, Garlic and Pickling Spices. Gently stir until blended.
 

Thinly slice your potatoes diagonally to get the largest chips possible with a very sharp knife or mandolin. You want them to be around 1/8 of an inch thick. Place each slice immediately into the pickle brine. Once all your potato slices are in the brine, cover your dish with tin foil and refrigerated for an hour and half. Then pull out the dish and rotate your potato slices so that the ones that were at the bottom of the dish are now at the top. Put the dish back in the fridge for another hour and half. You'll notice that some of them have started to curl and that's OK. If you want your chips to have a somewhat strong Dill Pickle Flavor, repeat the process twice.
 

Heat oven to 425. Line a cookie sheet with foil and spray an even layer of cooking spray. Arrange your marinaded potato slices on the cookie sheet so none of them are touching in an even layer. Spray another even layer of cooking spray over the top.
 

Bake your chips for 5 to 8 minutes and then flip them. Put them back in the oven to bake for another 8 to 10 minutes. Pull them out of the oven when the chips are a light golden brown and they are crispy. Keep in mind the thinner your chips are sliced the quicker they will brown.
 

In a bowl, mix dried dill weed, black pepper, sea salt and garlic powder. When you pull the chips from oven they are really hot but they are also kinda fragile like store bought potato chips - so very gently move them to a wire rack to cool. Then take a slotted spoon and sprinkle the herb mix over the top of the warm chips before the oil cools to help attach the herbs to the chip. Let them cool to room temperature before gobbling them up by the handful!

Recipe is a Meet The Shannons original. Original post here.

 

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Cooking from Vegan MoFo: Bourban Seitan Tacos

Cooking from Vegan MoFo: Bourban Seitan Tacos or Whisky Tofu Tacos

Last year's MoFo was teaming with taco recipes! We are not a huge taco family but will imbibe every few months. When recipe planning tacos always seem to get bumped for a one-dish meal because tacos always seem too messy. However, every time I make tacos I think/say “Damn these are good. I should make tacos a regular thing – I decree Taco Tuesdays a thing!” But when Tuesday rolls around, I make soup.

While on the surface these flavors – whisky, chili, cinnamon – seem a little crazy the final product is actually very well balanced. The whisky sauce is a complex sweet sauce which pairs alarmingly well with the slightly spicy and warm heat of the tofu spice blend. Either element alone is off balance but when combined it's a wonderful thing!

I made corn tortillas from Viva Vegan. They were good but I need to cook them more often to really get them perfect. I have a tendency to either overcook them or under cook them. Simply another reason to install Taco Tuesdays!

Whisky Tofu Tacos

Whisky Sauce:

1 cup whisky (Collingwood recommended)

1/2 cup brown sugar

1/4 cup soy sauce

1/4 cup water

6 tablespoons apple cider vinegar

2 cloves garlic, minced

1 teaspoon ground black pepper

Tofu:

1 package extra firm tofu, cubed or cut into strips

1 teaspoon chili powder

1/2 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon salt

1 tablespoon olive oil

To serve:

homemade corn tortillas

Put all the sauce ingredients in a small sauce pan and whisk well to combine. Bring mixture to a boil. Reduce heat to medium and simmer until reduced by half. This will take approximately 15-20 minutes.

While whisky sauce reduces, prepare the tofu. Combine the chili powder, cinnamon, allspice, and salt. Toss the tofu with the spice mixture until coated.

Heat 1 tablespoon olive oil in a pan over medium heat. Add the spiced tofu and cook, stirring frequently, until browned.

Make tacos!


Original Inspiration: coldandsleepycooks

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Cooking from Vegan MoFo: Homemade Coconut Milk

 

I really enjoy having a collection of recipes that do not require one to put on pants. Recipes that are easily made from nothing. Recipes made from the collection of odd edible things that languish in the pantries of kitchens across Canada. This is one of those recipes.

It makes a very thin coconut milk. Perfect, perhaps, to lighten an iced coffee. However, if one really wants to make coconut milk I would recommend making milk from a fresh coconut a la Alton Brown.

Inspiration: northernveg

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Cooking from Vegan MoFo: Yuba

I have been eating the dried, gross smelling dried yuba for a few years. For some reason it never occurred to me that I could make my own fresh yuba even though I knew the theoretical process. After trying some fresh homemade yuba I do not recommend the dried product because it has an overly processed taste. I will be definitely trying refrigerated fresh yuba skins in order to upgrade my yuba consumption. The process of making homemade yuba is not difficult per se it's just a bit finicky. I was technically unable to pick a full sheet of yuba off the soymilk, but the odd pieces I manged to eat were smooth, sweet, and fresh in a way that the dried yuba could never be. This was the first time I was successfully able to make soymilk at home. Making yuba is a little to finicky to be a daily (or weekly) occurrence but the soymilk technique is super easy so I will be making that again!

Inspiration post: messyvegetarian
 

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Cooking from Vegan Mofo: Salt-Rising Bread

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Salt-rising bread is a light, fluffy white bread that takes a few days to make. I have grown accustomed to the specific strong flavor of sourdough and this bread tastes plain in comparison. I would recommend this technique if you are worried about the commitment of sourdough because it will give you experience in starters and sponges.

Overnight starter:

Scald one cup soymilk and cool. Add 1/2 cup cornmeal, 2 tablespoons grated potato, 1 tablespoon sugar, and 1 teaspoon salt. Place mixture in a jar. Place jar inside a larger container filled with hot water. Place both containers in the oven with the pilot light on. Tell your husband not to turn the oven light off.

Sponge:

Mix 2 cups warm water, 1 teaspoon yeast, 1/8 teaspoon baking soda, 2 1/2 cups flour into a bowl. Push the starter through a seive and mix into the dry ingredients. Stir well. Place the bowl into a larger bowl filled with hot water. Cover and let rise until doubled, 45-60 minutes.

Dough:

When risen stir in 2 tablespoons oil, 1 tablespoon sugar, and 1 teaspoon salt. Knead 3 1/2 to 4 1/2 cups flour to make a stiff dough. Rise until doubled in bulk. Shape. Rise. Bake at 350 for 50 to 55 minutes. 

Original inspiration.

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Cooking from Vegan MoFo: Daikon and Mustard Pickles

I pine for Daikon radishes in grocery stores. This creamy white exotic vegetable evokes visions of .... Daikon radishes don't evoke any vision in me. I have no clue what to make with Daikons - and it makes me sad. That's why I was so glad to come across this recipe for Daikon and Mustard Pickles last MoFo. It may have taken me a while to make them, but actually buying that Daikon, and not just fondling it, made me happy!

I didn't have all the ingredients that the original recipe called for. I just hadn't had any call to buy dried mango powder before! Also, these pickles SMELL but are worth it!

Check out the original recipe here: Vegan on the Prowl

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Cooking from Vegan MoFo: Ukrainian Cabbage Rolls

While thrifting with my sister I found many a treasure. I snatched up a working dehydrator for ten bucks and a huge baby blue pot that is large enough to use as a canning pot. While browsing a furniture store my sister handed me a book. I opened it and decreed 'Getting it!' It was “Traditional Ukrainian Cookery”. My sister was a little disappointed that I was so excited for if I had been nonchalant about this find she would have adopted it. I did email her the recipe for Nachynka (a type of cornbread) for which she was harboring a ten year long craving. Nachynka is standard fare at small town Saskatchewan Legion potlucks.

When embarking on cabbage rolls I turned to “Traditional Ukrainian Cookery” for insight. “In the summer beet, lettuce, or spinach leaves may take the place of cabbage. In the grape-growing areas of Ukraine, the filling is often encased in grape leaves.” (pg 215) Upon advice from this cookbook, I omitted the tomato sauce in favor of lemon juice mixed with water. I did this because tomato sauce isn't my favorite ingredient (especially when it comes to Campbell Tomato Soup). I would recommend a somewhat more flavorful sauce than mere water with lemon juice as my cabbage rolls were a little lackluster.

The recipe and MoFo inspiration is: The Real Meal

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Cooking from VeganMoFo: Pumpkin Chocolate Chip Cookies

My mother used to make these when I was a kid. I remember those pumpkin chocolate chip cookies very vividly. It's odd - the things you remember.

I made two versions of these cookies. The first was my MoFo inspiration but I ended up under baking them. That recipe also happened to not be true to my childhood memories. They were not orange enough or pumpkin-y enough. I think that was due to the inclusion of brown sugar.

The second version was amazing! I used the recipe from The Vegan Cookie Connoisseur by Kelly Peloza. A book I have been coveting for a while now. I finally picked it up for 5 bucks! These were the "Autumn Clouds Pumpkin Chocolate Chip Cookies". They were amazingly orange and pumpkin-y.

I know pumpkin cookies are slightly out of season but a good trip down memory lane is appreciated no matter the seasonal inappropriateness of the food!

What seasonal inappropriate foods are you consuming?

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Cooking from VeganMoFo: Steamed Bread

I've been on a MoFo kick as of late. There was simply so many awesome, inspirational mofo posts this year.

I have been curious about steamed buns for a while. I was hesitant to make them as I've never had them before and thought I would mess it up but my inspiration made it seem so easy and fun that I just simply had to give it a shot! Now that I've done it, I know that these buns are so easy and fast that they can replace the quick flat breads or biscuits that I usually make to accompany supper.

I followed the recipe and instructions for the bread exactly, but my filling was seitan-and-a-bunch-of-random-spices. The bread was good, but I have to roll the dough thinner and work on closing the buns. These buns were awesome while they were still warm but were also good as an in-between meal snack.

I am so glad that MoFo inspired me to make this dish! It will definitely be made again!

Don't be scared of steamed bread!
What have you made lately that scared you?

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Cooking from VeganMoFo: Socca

Remember VeganMoFo? I made a list of some of my favorite MoFo posts and resolved to make some of them over the course of the year. That original post is here. I am already a little behind, having only made mashed plantains so far. However, I made some socca today.

These were mad easy and pretty tasty. I like having recipes for quick breads/flatbreads/biscuits that I can make to accompany the main dish. It makes me feel so accomplished as a cook - like I have a super power or something (which I do... shhh!).

Socca: original inspiration from here
1 cup chickpea flour
1 cup water
1/8 teaspoon ground cumin

Mix ingredients together. (Apparently this can be made ahead of time - like 2 hours ahead. I mixed and used within 20 minutes)
Preheat cast iron pan and oil generously. When the pan is hot add enough batter to coat the bottom of the pan and be about 5 mm thick. The edges will firm and change color. Flip when the firmness is almost to the center of the circle.
Flip. Cook other side for a few minutes.
Finished!

Apparently you can bake or broil these. Broiling scares the socks off of me!

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Cooking from VeganMoFo: Mashed Plantain

As you may remember I made a New Year pledge to make some of the awesome recipes from MoFo. I started out with a simple, fast recipe. I made some mashed plantains. It's really simple. Get a green plantain. Boil it for a while. Mash it. The end!

I think I slightly undercooked my plantain. Boil it until it is very easily mashed. I would make these again as they are tasty. For some reason I think they are easier than mashed potatoes, but really they are the same amount of work. Boil. Mash. Eat. I would recommend some type of seasoning - I think lime and chili would be good.   

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Cooking from VeganMoFo: 2011

While VeganMoFo was a while ago, I continue to be inspired by the recipes and posts from that month. It is a shame to let all those awesome, creative ideas fade into memories of MoFo past. Therefore, I am making it a New Year pledge to make at least one recipe a month from MoFo-land. Here are my top 12!

1. These steamed BBQ seitan buns are high on my list because I have never steamed bread before.
2. As a Saskatchewan-born gal, I really appreciate these Ukrainian Cabbage Rolls.
3. After purchasing some adzuki bean paste, I am definitely inspired to try this alternative Sweet Potato Paste (with accompanying recipe ideas!)
4. VeganMoFo may as well have been the month of vegan tacos! I was particularly inspired by these Bourban Seitan tacos!
5. Bread risen with salt? Sounds like a challenge! I accept!
6. Quick flat breads make me happy. Chickpea flour makes me happier. Mix 'em together and this happy clam can make some socca.
7. Homebrewed Kombucha
8. Pumpkin Chocolate Chip Cookies - identical to the ones consumed during my non-vegan childhood.
9. Easy, breezy, homemade coconut milk.
10. Fermentation city with these Daikon n'Mustard Pickles.
11. I always eye the plaintains in the grocery store - but almost never purchase any for want of ideas however this mashed plaintain recipe looks awesome.
12. Homemade Dill Pickle Potato Chips. No more info needed.

Falling under 'Awesome-idea-and-really-want-to-do-but-probably-will-never-actually accomplish is:
a. Fresh Homemade Yuba From Scratch

Honourable Mention:
One of my favorite mo-fo posts is this one about cooking playlists.

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Cooking from VeganMoFo: Bread Roundup

Perhaps it was due to my Bread Themed MoFo but it was bread, bread, bread this month!

These pumpkin bagels from Joyful Girl's Cupcakes and Crafts look awesome.

This 'Trapper's Bread' from Killerbunniesinc has been added to my list.

Killerbunniesinc also made this gorgeous Oatmeal Brown Bread that I am dying to try!

These steamed buns, from Meet the Wikos look awesome. I've been dying to try steaming some bread and this photo is inspirational!

Salt risen bread is another techqnique I want to try and this loaf from I-40 Kitchen makes it seem possible.

These Paczki from Cloudy with a Chance of Meatballs look like they would be as much fun to eat as they had making them.

The Kitchen Operas made this awesome looking whole wheat flatbread that I have to try.

Anyone else have any fav bread recipes from MoFo that I should add to my list?

Congrads everyone for finishing MoFo! :)

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Celebrate!

I made it! I've blogged everyday this month! MoFo was fun. I found some awesome bloggers that blog with creativity and integrity that have inspired me this month.
To celebrate the end of October, I made the Whole Wheat Chocolate Chip Cookies from 'Vegan Cookies Invade your Cookie Jar'. To that end, I've posted said cookies with several of my cookie jars. Also, DO NOT make these without chocolate chips. Trust me!

I hope you've enjoyed my MoFo. Come back tomorrow for a round up of my favorite bread related posts from other bloggers! 

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Dough: Sourdough Tortillas

Tortillas are difficult to take a picture of but this recipe is not difficult to make. It is impossible for me to make perfectly round tortillas (pizza, cookies, pies ect) but it is not impossible to eat all these delicious tortillas in one sitting! 

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Dough: Onion Crackers

These onion crackers are pretty awesome - although next time I would try adding some chives and/or green onion. I would also like to try cooking the diced onion in the oil before adding to the dough. The recipe originally called for one egg which I simply omitted  - with no replacement and it clearly did not matter!

Onion Crackers

Mix:

2 cup all-purpose flour

1 teaspoon baking powder

1 tablespoon sugar

1 teaspoon salt

1/4 t freshly ground black pepper

2 tablespoons poppy seeds

1/3 cup oil

1 cup finely chopped onion

Knead ingredients. Let rest for 30 minutes. Roll out and bake at 350 for 10-20 minutes. 

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Dough: Raisin Rye

This is a hearty but sweet rye bread. I am really enjoying Bernard Clayton's 'New Complete Book of Breads'. I think it was the best $3.99 that I've spent lately!

Raisin Rye Bread
Sponge:
2 cup rye flour
2 teaspoons yeast
1 1/2 cup hot water
 Mix and let sit overnight.

Mix:
1/2 cup sultana raisins
1/2 cup dark raisins
1/3 cup brandy
Let sit for 30 minutes

Mix:
1 tablespoon molasses
1 tablespoon oil
1 teaspoon salt
1/2 cup warm water
add drained raisins

Add to sponge. Knead in 1 1/2 cup whole wheat flour and 1 1/2 cup all purpose flour. Knead until smooth. Rise one hour. Shape. Bake one hour.

Submitted to Yeastspotting

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Dough: Chocolate Banana Bread

This chocolate banana bread is like eating cake for breakfast and what could be wrong with that? I would up the amount of chocolate chips and walnuts though but that's only because I am a glutton.

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Dough: Pumpkin Bread

I used the pumpkin bread recipe from here but I found the way the ingredients were listed to be awkward so I will reword the recipe below. This is an interesting loaf due to the inclusion of cornstarch and the fact that the batter is very runny. The batter for most quick breads is fairly thick, like muffin batter but this batter was as runny as pancake batter. This bread is moist and pleasantly spiced.

Vegan Pumpkin Bread
Mix
1 cup pumpkin puree
1/2 cup oil
1/3 cup water
2 tablespoons ground flax (premixed with 6 tablespoons water)
1 cup sugar

Mix (in separate bowl)
1 cup whole wheat flour
1/2 cup AP flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/4 teaspoon allspice

Mix wet into dry. Bake in greased loaf pan for 50 minutes at 350. Enjoy.
1/4 cup cornstarch

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Dough: Banana Bread

Apparently I am on a 'How it all Vegan!' kick. I have a love/hate relationship to that book. Almost everything I've made from it works out perfectly and is very tasty but I find the recipes to be more like guidelines than actual recipes. The table of contents makes me mad! Sometimes I know the recipe is in the book, but I just can't find it. I think the table of contents issues is what prevents me from buying other books by Sarah Kramer.
Anyways, this is the 'Banana Bread' recipe. It's tasty and sweet but in my head it's a healthy recipe due to the wheat germ and the dates. I recommend this recipe.
I am getting bread fatigued these days - so I plan on making some quick loaves over the rest of the month and slicing and freezing them for lunches.

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