Move over, fried mac and cheese—there’s a new comfort food in town. Deep fried risotto balls. Made a double batch of risotto a few days before, then wrapped pieces of frozen Tofutti cream cheese in a 2″ ball of rice. Dredged in flour, vegan eggwash (Ener-G egg replacer, mustard), and seasoned panko crumbs. Fried for 3-5 minutes. Make sure not to let any of the cheese escape or the oil will boil over!
Cody thought they were too big but I like ’em big 😉
Used 2/3 can of red curry paste. Included russet potatoes, eggplant, carrot, green beans, onion. Added 1.5T lime juice to temper down the spiciness.
Add 1-2 cloves garlic late in cooking process. Served curry with wide rice noodles, topped with fresh minced ginger, sliced green onion, lime wedge.
So Colt and I tried making this again, as it was really good last time. We more-or-less followed a recipe from TheEdgyVeg, but we kinda fucked it up this time.
The seitan nuggets fried nicely, but ended up very bready and doughy. I think we added too much vital wheat gluten whilst kneading the “chicken” dough, or possibly didn’t use a vital wheat gluten with a high enough gluten content. Used a whole bottle of Franks for the dough, but that made them too spicy. Would switch for half Frank’s/half stock as suggested in the recipe.
We should have planned ahead and made a ranch sauce or something to eat with the seitan as it was kind of dry.
Cody banged out some of ATK’s drop biscuits and they were the best part of the meal!
Reheated our frozen bolognese sauce for a simple dinner with fried eggplant “parmesan” with a standard flour-flax eggwash-panko breading.
This soup absolutely blew us away with its flavor. It’s quite possibly the best “chicken” noodle soup we’ve ever had. I was skeptical at first, remembering what Campbell’s chicken noodle soup tasted like, but the broth tasted very savory, with a hint of creaminess from the chickpeas.
It’s been the summer of peppers, and we are still trying to eat them all up. I flavored some Tofutti vegan cream cheese with garlic and onion, and slapped in inside some jalapeños before roasting them for 12-15 minutes. They uh….had some kick to them. It was a hot and spicy year for peppers!
Featured drink: Thug Kitchen’s bloody marys. I don’t even like bloody marys and I loved these!! Need to pickle some asparagus for them next time…
Olive Rosemary toast points from Le Quartier (the best bakery in Nebraska) and a balsamic dipping sauce. Pretty sure we had eggplant lasagne for the main course but I don’t have photo evidence of that…I was too hungry to remember to take a picture!
Cody set the table beautifully, so we had to snap a shot. Coppola’s Claret was a great pairing—found it on sale too 😉
Tried a simple way to preparing fresh local okra, and a rather difficult way of making potatoes. Both recipes from ATK, but we sliced the okra before cooking instead of doing it whole like ATK suggests. Okra had a mild garlicky flavor with a nice fresh tomato sauce. It could have used more herbs and flavor. Got kinda slimy too.
The french fries turned out great, but we decided it wasn’t really worth the effort to fry the potatoes twice. There’s gotta be a better way to fry potatoes…
Saturday morning, Cody turns to me and says, “Yeah I think we’ll make 48. That’s 16 for each of us.” 48 WHAT now? We set out to make 48 vegan homemade runzas. Here’s our recipe.
Blair made the bread, Cody did the mushrooms, and I did the veggie meat and rolled the runzas up. We ended up with 45 runzas, and have been eating them for a quick meal ever since. They microwave surprisingly well, just nuke em on high, flipping halfway, about 1 minute per side.