The Veggie Burger Search Continues

A few posts ago, actually, quite a while ago I made my own veggie burger blend. A few days ago I discovered Javant’s Healthy Vegan Eating on YouTube. I made it. It is pictured below. His mix is made with no oil and no soy, so I had to give it a try. It was very good. I guess the walnuts along with the mushrooms gave it the fatty moisture mouth feel, aka texture.

I had forgotten that I made a veggie burger mix posted in My Vegan Burger. There are differences that could make a big difference to some people. First of all,Javant’s recipe is to be cooked. It uses cauliflower, walnuts, mushrooms, carrots, red onions and seasonings. Javant’s ground is designed to be used for multiple purposes.Therefore, no specific seasoning was used. It was very general. Mine is raw; designed for raw vegan lifestyle. My mixture included mushrooms, carrots, green onions,ground flax seed, soaked sunflower, jalepeno, and liquid smoke. There were other seasonings used, but they were specific to burger flavors, or at least they might have conflicted with Italian or Mexican flavors. I thought I had resolved my search for a homemade vegan burger blend. I’m down to two. I’m going to take a little from his and and add to mine. I will then cook a batch and dehydrate another batch. I learned a lot from Javant. I will continue to checkout his videos.

Javant’s Veggie Grou

Loss Replaced With Better

I was so excited about getting the great results of beet and celery juicing. I began to plan for other juice meals and then……

Silence. My Caynel Masticating Juicer stopped. I thought it had over heated. I waited. Turned the switch. Silence. I tried again. Silence. My juicer died. Of course the warranty had expired. It was laid to rest last night in the dumpster.

Now I await the arrival of my new juicer. Didn’t plan to spend that much money on a juicer but it is my medication provider. It cost about 4x as much as the other. I will let you know if it provides 4x the quality.

It is my expectation that the loss will be replaced with better.

Stroganof Inspired

Today I was looking through my #Healthy Mind Cookbook and noticed several strogonof recipes. I am not a big creamy sauce person but the thought of using nondairy cream intrigued me. I used sweet peppers from my garden, a red onion for a little bite,fresh chopped garlic, fresh purple basil with its flowers from my plants, cumin, dried oregano, dried dill sauteed in avocado oil. Then I added shitake mushroom and enough flax milk to cover. Salted to taste with Celtic Sea Salt. Simmered until mushrooms were tender.

Strogonof Sauce Inspired

I poured thos over a baked potato. It was quite tasty. I might be getting good at this vegan cooking thing 😄😄😄

Is It Tuna Salad Or Not?

Many vegans wonder why whould you want to eat something that imitates meat. Well when you have spent your whole life experiencing meat based food, the desire for those flavors and textures don’t go away immediately if at all. We are vegans for a variety of reasons. I wanted to improve our health initially and then my husband had a heart attack. His cardiologist prescribed a raw vegan lifestyle change. However, I did not lose my desire for certain flavors and foods One of those was tuna salad sandwiches or tuna and crackers. Until now I had not tried to make a substitute. All of the substitutes were carrot based mixtures that tasted nothing like tuna or at least remind me of seafood. My motivation for trying to create something now is my new found relationship with young jack fruit.

I must digress for a moment. The first time I tried jack fruit it was in a prepared barbeque meat substitute from the grocery store. I hated it. It was too sweet and it turned me off. Recently I discovered Veegos Authentic Mexican vegan restaurant. One of the protein selections was jack fruit. I loved it.. A customer told me how to get the same product at home. First, you must buy young jack fruit canned in water or brine. I use the packed in water. This product has not ripened so it has no flavor. That makes it perfect for absorbing the flavors of the marinade or seasonings. Back to the not tuna.

I did my research to discover the best things to use to get that seafood flavor. I have used dulse and hijiki seaweed before but it didn’t give me what I was looking for although it did add that seawater taste.What brought it home was Old Bay seasoning. I made my not tuna salad with young jack fruit, cooked pureed chickpeas, celery, dulse, hijiki seaweed, onion powder, garlic powder, It was a success. I served it on a vegetable salad. It was a good dinner. I planned to try it again with rehydrated chickpeas or another fresh bean product to make it a raw meal.

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Clean Fridge Payoff

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One of the dreaded but necessary jobs in the kitchen is to clean out your refrigerator. Let’s face it. Food can die on the shelf in the back of the refrigerator. The crisper drawers can be a veggie graveyard too. Sometimes food begins to go south faster than anticipated.

Yesterday was the attack day. This time I put a big soup pot on the stove and all of the almost gone veggies went into it. I had too-ripe tomatoes and mixed veggie leftovers to add. The cauliflower and cabbage were still good but not enough for a meal. I threw in a few green onions, some organic no-salt seasoning and water into the pot. I let it come to an almost boil and then turned it down to simmer most of the day. My results: a clean fridge and this bounty of veggie broth. Clean, cheap and no preservatives. Feeling good.

Aguafaba

For several months I’ve been reading about aguafaba and it’s uses. I even saved it in the fridge. Didn’t use it though. Oh, wait. I assume you know what it is. It’s the liquid or pot liquor as they call it in the south left after you cook chickpeas. Most of us toss it after straining the chickpeas. I finally used it in my gluten free waffle recipe.

Now you can’t just pour it in. It has to be whipped. I am lazy so I used my immersion blender instead of a whisk to do the work.

After I achieved a whipped egg white consistency, I added it to my batter. Like egg whites, the aguafaba adds moisture so I slowly added the milk a little at a time. I didn’t want to make the batter to liquidy. The results were beautifully crispy on the outside, tender on the inside waffles. Aguafaba will definitely be added to my egg replacement arsenal.

Partially eaten waffles😄

I forgot to take a picture before we began eating so I had to snatch my hubby’s plate from his hands.

Chickpea Flour Tofu

The other day, I made chickpea flour tofu. The person’s whose instructions I used said, the recipe was simple but you had to master the process or technique. She wasn’t kidding. The first batch, I let get too firm. The second was just smooth enough to give me a firm, sliceable tofu.

I cubed a portion of the firm to bake and added it to some vegetable Lo Mein. The too, too firm I crumbled and added to a vegan pot pie filling to replace chicken. Normally, it would be vegetables only in the filling. Both meals were delicious. My husband said they were a repeat. It might be a while before I buy soy based tofu again. This was cheaper and convenient.

They say necessity requires you to get inventive. I doubt if I would have tried this if I had been able to find regular tofu in this grocery store wasteland.

Back In The Lab -Homemade Meatless Meat

Tonight (Tuesday) I went back to the lab, finally. The last year or so I have been buying Plant-based meat substitutes, (that usually means processed soy). It is expensive and I discovered through experience, causes weight gain. I thought if they can make it so can I. Tonight was the night.

I decided to try making crumbles for tacos. I marinated TVP in a Mexican spiced marinade. I added vital wheat gluten and put it in a skillet to cook like ground beef. Added a little salt to taste.

The next part of the experiment was a homemade corn tortilla baked in a tostada shell. Once I began I discovered I didn’t have very much Masa. I ground corn meal but it wasn’t as fine as masa. I used it anyway. Worked out okay. Will be better next time.

So here is dinner. Homemade tostada shell with home cooked black beans, marinated homemade meatless crumbles, lettuce and tomato topped with nutritional yeast.

Homemade means from scratch.

Sausages

Oh how I remember the aroma of homemade sausage, homemade biscuits, grits and eggs for breakfast at my great-grandparents home. I also remember the first night I was exposed to the smell of the pig slaughtering. My great-grandfather and his neighbors got together and slaughtered the animals at the same time. It was horrific. They made their own sausages and other meat cuts. As bad as it was it was forgotten that breakfast morn.

Now I am not a meat eater and sausages along with hot links are just fond memories. I have found some meat substitute sausages to be satisfying but they are expensive and fattening. So how do I deal with this dilemma? Make my own of course. I discovered a book while searching for something else on Amazon. It is call The Art of Making Vegetarian Sausage by Stanley and Adam Marianski. The majority of the book explains the science of sausage making. This appeals to my chemistry lab mind. I am reading now to get an understanding of the ingredients. Then I can make educated substitutes for things like egg whites.

Stay tuned.

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