Weekly Wednesday Round-Up – Muffins and Tattoos

Corn muffins with a vegan take on honey butter, agave margarine!

agave butter muffins

Pizza hummus with pita chips
pizza hummus and chips

Pumpkin spice muffins made by my lovely roommate. I’ll be posting the recipe soon!

pumpkin muffinsAnd lastly my new tattoo! Which is in honor of the University of Montevallo’s Purple Side. Our symbol is the cow and also an old tradition used to be to throw Moon Pies at the opposing side. Now I need to veganize some Moon Pies!

cow tattoo

Not So Sharky “Shark Cutlets” (Vegan MoFo #14)

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Storm Thief by Chris Wooding focuses on two young thieves, Moa and Rail, whose story begins in a chaotic city afflicted by storms that rearrange reality. These mysterious “probability storms” cause changes, big or small, and the citizens of Orokos live in fear of them. One of those citizens who knows the reality of that fear is Rail, who lost the use of his lungs during a storm years ago, and now must wear a respirator. He and Moa are, quite literally, partners in crime. They retrieve (aka, steal) items for a crime boss in the ghetto they live in.

While working on one of these missions, Rail and Moa stumble upon a map that holds the key to the mysterious heart of Orokos. With this, they might be disable the ancient machine that causes the probability storms, escape the island without being killed by the sea guardians, or just use it to buy their way out of segregation and the ghetto. Either way, these two face a journey full of hardships and uncertainty.

Inside was a low, circular room, hot and heavy with the scent of aromatic smoke. In the centre was a square bar where cooks took orders from the clientele. Rail ordered each of them a heaping plate of shark cutlets and pumpkin mash. The food arrived with complimentary mugs of cold tuzel, a spicy drink that Moa loved when she could get it.

They took their plates to a small booth and sat opposite each other. Moa attacked the food with an indecent appetite. Rail was forced to eat much more slowly, lifting his respirator between bites. He hated eating in public, but they both needed a rest and a good meal. It had been an exhausting journey.” – Storm Thief (hardback) page 70

I’ve never had shark before, so this was a harder recipe for me to come up with. I’m assuming it’s fishy tasting, but that’s just about all I know. I tried looking up vegetarian/vegan recipes, but to no avail. So the following recipe is probably nothing like shark, but it sure is tasty!

shark cutlets and pumpkin

Tofu Shark Cutlets

Ingredients

3/4 cup yellow onion, minced (about 1 small onion)

1 tablespoon canola oil

1 4.5 oz. can of chopped green chiles

1 14 oz. package of extra firm tofu, drained and pressed extremely well, then cubed

1.5 cups of water

1 tablespoon minced ginger

2 cloves garlic, minced

1/2 teaspoon seaweed powder

1/2 teaspoon turmeric

1 teaspoon chili powder

1/2 teaspoon salt

1/4 teaspoon cumin

8 medium russet potatoes, peeled and cubed

1/2 cup margarine

1.5 tablespoons dried parsley

2 teaspoons salt

Black pepper, to taste

2 cups panko bread crumbs

Directions:

Preheat oven to 400 degrees.

In a large pot add water, ginger, garlic, seaweed, turmeric, chili powder, salt, and cumin. Bring to a boil and then add the tofu cubes. Turn down to medium heat, cover and cook for 10 minutes, then drain and place in a large bowl.

Meanwhile, boil water in a large pot and add potatoes. Boil for about 15 minutes, or until soft then drain. In a pan saute the onion in oil until they are golden brown and fragrant. Add the onions and canned chiles to the bowl with tofu. Gently mix everything together.

Put cooked potatoes in a bowl and mash with margarine, parsley, salt, and black pepper.

On a non-stick surface, place 1/4 cup of the potato mixture. Pat it out into a circle (about the size of a veggie burger) then place 1 to 2 tablespoons of the tofu mixture in the middle. Put another 1/4 cup of potato on top, and pat into a covered mound (similar in size to a small fist).

Roll in bread crumbs and place on a greased baking sheet. Repeat with the rest of the potato mixture and tofu.

Bake for 30 minutes or until golden brown.

shark cutlets inside

Pumpkin Mash

Based on a recipe by Steamy Kitchen

Ingredients:

2 medium russet potatoes, cubed

1/2 cup plain pumpkin puree

1 tablespoon margarine

2 tablespoons soy sauce

2 tablespoon original soymilk

1 tablespoon agave nectar

1/2 teaspoon salt

Directions:

Boil a pot of water and add the potatoes. Boil for 15 minutes or until soft. Drain potatoes and coarsely mash with the remaining ingredients. Then transfer to a food processor and process until smooth and creamy.

Easter Treats and Eats

I hope everyone had a good Easter! My Easter was full of friends and good food, so I would count it a success.

The University of Montevallo’s Family and Consumer Sciences Student Group had an Easter-themed bake sale on Wednesday. For that I made pumpkin spice cake bunnies with cream cheez frosting.

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I also made cookie dough bites from Vegan Cookies Invade Your Cookie Jar. These were a great hit and multiple people kept asking “There aren’t any eggs in these?!” Um, no. I’d prefer vegan cookies over a case of salmonella any day.
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For actual Easter day I had a lovely lunch with Peter and our friends Charlie and Sierra. Then afterwards we spent time playing board games and making Easter things.

For a festive look, I knitted this adorable bunny hat. I used Slip Slip Knit’s knitting chart for the bunnies.
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Instead of the traditional egg-dyeing, I went an animal friendly route and got some blank plastic toys from Hobby Lobby and decorated them with markers.

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For lunch we had a mish-mash of snacks.

I made some tea sandwiches with whole wheat bread, sliced cucumber, spicy sriracha bean dip, and Vegenaise.
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Avocado hummus with pita chips
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I used my go-to potato skins recipe, but got lazy and boiled the potatoes with the skins on and mashed them with the other ingredients (minus the onions and Tofutti cheese). They had all the taste of potato skins, but without the added effort of scooping out the filling.
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Thanksgiving 2012

Even though it was a few weeks ago, I hope everyone had a good Thanksgiving! I know we did. Below is our oh so formally set table:

Thanksgiving Table

We had sliced Tofurky roast.

Plated tofurkeyFirehouse cornbread, veganized by using soymilk, margarine, and an Ener-G egg.

Bisquick cornbread

Roasted balsamic zucchini and onionsroasted zucchini

Mashed potatoes
Mashed tatersGreen bean casserole

Green bean casseroleCampbell’s accidentally vegan mushroom gravy, for the mashed potatoes, and cranberry sauce for the Tofurky.

Gravy and cranberryAnd lastly, a cinnamon pumpkin pie brought by our friend Kyle.

Cinnamon pumpkin pie

Week of Noms

This week has been filled with some great food, which I shall share with you through a photo montage:

The Tennessee Valley Vegan Wrap from Coffee & Play House. This grilled wrap has tomatoes, artichoke hearts, spinach, purple onions, red pepper hummus, and balsamic glaze. With a side of pickle slices and veggie straws. Very yummy.

This adorable tiny squash was grown by my boyfriend’s parents in their organic garden. Too cute to not share.

I made these two-ingredients red velvet cupcakes, made by mixing just a can of pure pumpkin and a box cake mix, then slathered with cream cheez frosting. These were pretty good, but I think a carrot cake or spice cake mix would mesh better with the pumpkin.

And lastly, rice and bean soft tacos topped with red onions and a mix of Vegenaise, lime juice, and chili powder. This sauce was fantastic and really made the tacos great.