Vegan Fajitas

Yes, I *am* very much still cooking! The problem is that I am being extremely anal about trying to perfect my recipes before posting them... and never get them "perfect" enough to post! This is my current best creation, though, and a favorite food of my meat-loving husband! Introducing... Vegan Fajitas!

VEGAN FAJITAS

1 batch gluten "meat" (recipe below)
2-3 bell peppers, any color - seeded and sliced
2 medium onions - sliced into half rings
2 tsp fajita seasoning (recipe below)
2 Tbsp oil
4-6 flour tortillas

1. heat oil in a large skillet over medium heat.
2. add sliced gluten and fry for 5 minutes, until very lightly browned in places, stirring to prevent sticking.
3. sprinkle 1 tsp seasoning over the frying gluten, then fry for an additional 5 min
4. add in sliced peppers and onions, fry for 10 minutes, stirring occasionally.
5. sprinkle 1 tsp seasoning over the vegetables and gluten mix, continue frying until reaches your desired firmness.
6. serve in warmed flour tortillas.


GLUTEN "MEAT"

1c. vital wheat gluten
1c. water

1. mix water and gluten powder to form a wet sponge.
2. create a pocket out of foil, leaving 1" on each side to expand, seal all openings.
3. boil for 25 minutes, or pressure cook at 11# for 20 min.
4. drain well, cool, unwrap, and slice into strips.


FAJITA SEASONING

1/2 tsp seasoned salt
1 tsp ground cumin
1 tsp garlic powder
1/2 tsp white pepper
1+1/2 tsp dried chives OR 1/2 tsp onion powder + 1/2 tsp dried cilantro
1 tsp red pepper flakes or any pepper flakes/powder to taste

add all into an empty spice bottle and seal tightly, shake well.

Cranberry Cheesecake Pudding

I was in the mood for some pudding, but was horribly indecisive on what to make! Started out as a plain vanilla bean pudding, then i started dumping things in. Turned out to be my best pudding to date! Definitely one to check out! Makes about 6 cups worth.

CRANBERRY CHEESECAKE PUDDING

Ingredients:

• 4 cups reduced fat milk (i used skim)
• 1/2 cup sugar
• 1 cup cooked rice
• 1/4 cup water
• 1/4 cup cornstarch
• 1 tsp vanilla extract OR 1 split vanilla bean
• 1 tsp almond extract
• 1/3 cup dried cranberries
• 4 oz low fat cream cheese

Directions:

1.  mix together milk and sugar in a saucepan (if using vanilla bean, add that now as well), cook over medium heat until just the edges bubble. do not boil. add in the cooked rice.
2. stir together the cornstarch and water.
3. slowly stir the cornstarch mixture into the milk.
4. continue to cook over medium heat until the mixture is thick, and coats the back of a spoon.
5. remove from heat and allow to cool for one moment. add the vanilla and almond extracts (if using vanilla bean, remove that now).
6. crumble the cream cheese between your fingertips and stir into the pudding. add the cranberries and mix well.
7. pour pudding into a cake pan or casserole dish. cool to room temperature, then place in the refrigerator until cooled completely and set.

Vegan Cranberry Orange Scones

I suddenly had a craving for cranberry orange scones last night, so had to run out to the store to buy what i need! i decided to make it reduced sugar and vegan, so i dont have to worry about what im doing to my poor body! (prediabetic and sensitive to animal products)

This is the recipe i came up with. it still has more sugar than id like, due to the granulated sugar and the sweetened orange juice, so i might have to modify this in the future. since erythritol behaves exactly like sugar, i could easily make this recipe with all erythritol and no sugar. you can also lower the sugar by buying juice dried cranberries instead of sugar ones.

the nutrition label is slightly off, the place i made it at did not have erythritol as an ingredient i could choose, so it doesnt list the sugar alcohols and carbs from it. There are 6 grams of sugar alcohol per piece, and therefor 6 grams carb needs to be added. erythritol has no calories or anything else, though.

the glaze i made turned out very very sweet, so you might want to omit the stevia in it.

VEGAN CRANBERRY ORANGE SCONES

ingredients:

• 1 cup white flour
• 1 cup wheat flour
• 1/2 cup erythritol
• 1/8 tsp stevia
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt

• 1/2 cup orange juice
• 1/4 cup oil
• 2 tbsp orange peel
• 2 tsp vanilla extract
• 1/4 tsp almond extract
• 1 cup dried cranberries

directions:

1. preheat oven to 400 degrees.
   
2. in a large bowl, mix together the flours, erythritol, stevia, baking soda, baking powder, and salt.
3. in a small bowl, mix together the orange juice, oil, orange peel, and extracts.
4. add the liquid ingredients to the dry mix. stir until combined, then add in cranberries.
5. dump the dough onto a floured surface, and knead lightly a few times to bring it together.
6. pat the dough into a large circle (about 8 inches in diameter), then cut into wedges and place on a lightly greased sheet.
7. bake scones for 10-15 minutes at 400 degrees.
8. if a glaze is desired, grind 1/4 cup erythritol in a spice or coffee grinder with 1/2 tsp cornstarch. place powder in a bowl or cup, and thin out with a couple of tablespoons of orange juice. (i added a touch of clove and stevia to my glaze)
   

Soft Jalapeno Cheese Curds

I have been getting impatient waiting for my Brie to age, so decided to make a fresh cheese while waiting! This is what I came up with. If you do not have cheese cultures and rennet locally (we can't all be lucky enough to be in wisconsin!), this is a great place to buy it from www.dairyconnection.com


FRESH JALAPENO CHEESE

Ingredients:

• 2 gallons milk
• 1/4 tsp mesophilic culture (i use choozit m100)
• 1/4 tablet rennet (or 1/2 tsp if using liquid rennet)
• 1/2 cup water (or 1/4 cup if using liquid rennet)
• 1/4 tsp salt (for tablet rennet) + salt to sprinkle
• 3 finely diced jalapenos
• 1 Tbsp red pepper flakes
  

Supplies:

• large stockpot
• sharp knife to cut curds
• slotted spoon
  
• fine cheesecloth (get it at a cheese supply store, the ones you get at the grocery store are far too widely woven)
• colander
• small plate
  
• gallon jug of water

Instructions:

1. very slowly warm the milk to 96 degrees F, keeping a close eye on the temperature with a thermometer.
2. add mesophilic starter, stirring gently
3. cover and let sit for 30 minutes, keeping the temperature at 96F.
4. add rennet to water (and 1/4 tsp salt if using tablet rennet, make sure to stir well til it all dissolves)
5. add rennet mixture to milk, and slowly stir in a figure 8 for about 30 seconds
6. still keeping the milk at 96F, allow to sit for 30 minutes. after this time a white gelatin like layer will be formed
7. cut the curd layer into 3/4-1 inch squares, and let rest for 3 minutes
8. gently stir the curds a few times
9. begin to raise the temperature of the milk to 116F. do this very slowly, over 30 minutes, stirring occasionally. the curds will start shrinking a bit
10. cook the curds at 116F for 45 minutes, stirring gently every 10-15 minutes, being careful to not break the curds too much
11. line a colander with cheesecloth, and gently scoop the curds out of the whey with a slotted spoon, into the cheesecloth. (i had small squares of cheesecloth and had to do this twice)
    
12. gather the cloth by the corners and tie it together with some string, hanging it for 20 minutes (make sure it is above the sink or a bowl, it will make a mess!)
13. open the cloth and add the jalapeno, red pepper flakes, and a sprinkle of salt over the curds. mix in well
14. gather the corners of the cloth together again, twisting it down by the curds to press the curds tight
15. place the bag of curds in a colander and set an inverted small plate over the top of it, making sure to cover it completely
16. balance a gallon jug of water on top of the plate to press and drain the curds, allow this to sit for 1-3 hours, checking regularly to make sure it is still balanced.
    
17. unwrap your curds and break into small pieces for cheese curds, or leave whole for a delicious spread!

If you want firmer curds (this makes a soft cheese), increase the time that you cook it at 116F to 60 minutes, and stir more frequently, to help the curds release more of the whey. Also press the cheese for 3 hours for firmer curds.

This cheese is best fresh, used within one or two days, but may be kept up to a week. if you wish for a stronger pepper flavor, allow it to age in the refrigerator for a few days before using.

The basic curd recipe can be used with any herb/spices you desire, so definitely experiment with this one! Once you try this and find how easy and cheap it is to make, you will never want to buy fresh cheese again!

See my post on Cheese Stuffed Garlic Biscuits for a great way to use this cheese, or what I will be trying next, and super excited about... melt it over some tortilla chips! Also try this on pizza, and spread over crackers... so many ways to use a good fresh cheese! Enjoy!

Cheese Stuffed Garlic Biscuits

Yes, I HAVE still been cooking, just never think to post things anymore. Boy, have I EVER been cooking! My latest project has been making cheese! I made a batch of a jalapeno soft cheese curd last night, and this is what I came up with to use it for! This recipe uses an ebleskiver pan, which can be found at wal-mart. You can also fry it in shallow oil instead, but I much prefer the ebleskiver method, a lot healthier and more attractive!

This is a basic cheese curd recipe that you can use if you wish to try making your own, or you can purchase some or use a soft spreadable cheese for this. Onto the recipe!

CHEESE STUFFED GARLIC BISCUITS



Ingredients:

• 3 Tbsp butter
• 3 cloves garlic, minced
• 1 + 1/2 cup flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup warm water
• cheese curds or soft cheese

Instructions:

1. preheat ebleskiver pan on medium heat
   
2. microwave the butter until melted, about 30 seconds
3. add minced garlic to melted butter, set aside
4. measure and sift flour into a large bowl
5. add baking powder and salt to flour, mixing well
6. stir water and garlic butter into flour mixture
   
7. lightly brush the pan with olive oil
8. drop 2 tablespoons of the batter into each indent on the pan
9. cook over medium heat until the center is soft set and the sides are golden
10. slide half spheres onto a plate to cool, and add another 2 tablespoons to each place in the pan
11. while the second batch is cooking, gently press cheese curds into the center of the cooked halves, or pile soft cheese (about 3/4 tsp each) onto the centers
12. when the edges of the second biscuit batch are soft set, but the center is still liquid, firmly press the cheese laden halves on top, which will cause the batter to run out the sides. you need this to happen, so that batter can then cook and seal it.
13. continue to fry for several more minutes, pressing the tops down again after a couple of minutes to reseal it. slide one ball gently occasionally to check if the bottom half is finished. fry until golden brown.
14. turn the balls so the top half is in the indents again, and cook for 1-2 minutes, until warm.
15. slide the balls onto a plate to cool for 5 minutes, then cut along the seams and enjoy!

I made my soft cheese curds with fresh jalapeno and red pepper flakes. If you are using a store bought cheese, you can easily mix these in the day before making it, so the flavors distribute. Try experimenting with different herbs in both the cheese and the batter to find your perfect combination!

These are really simple to make, and with homemade cheese, very cheap as well. They make the perfect party favor for a low budget!

Apple Cinnamon Bread Pudding

so, you have your basic white bread now... what to use it for? how about some bread pudding! if i have some bread left over after a day or two, this is what i use it for. delicious and a lot healthier than traditional bread pudding. if you dont like apples, try this recipe with some raisins instead. this recipe serves 4.


APPLE CINNAMON BREAD PUDDING

6 slices basic white bread, cubed
2 cups skim milk
1/2 cup sugar
1/2 an apple, diced
1 1/2 tsp cinnamon

1. preheat oven to 350 degrees.

2. placed diced bread in a lightly sprayed casserole dish

3. add milk and mix well. allow to soak for 10-15 minutes

4. add sugar, diced apple, and cinnamon, mix thoroughly

5. bake uncovered for 20 minutes at 350 degrees


you can view the nutritional content HERE. to make it a bit healthier, try doing 1/4 cup sugar and 1/4 cup splenda.

EDIT: wow, i completely forgot to add vanilla to it! try adding 1/2-1tsp of vanilla extract, depending on how strong you want it to be

Basic White Bread

i've been making tons and tons of my own bread lately, a loaf every day or two, so decided that it is time to share my basic bread recipe! this is a VERY basic bread, but it still tastes great! i love having homemade bread around. for me, it is cheaper to make the bread than to buy it, since i buy my flour and yeast in bulk. if you buy your flour in 5 or 10lb bags, and buy single packages of yeast, it comes to around $1 a loaf. it is only about 20 cents a loaf for me, since i buy my flour in 25lb bags and yeast in 2lbs for $4. yes, that really is bulk! but i use it. my last lb of yeast lasted me about 8 months, now that im making bread daily it will be about 2 months a lb of yeast, and about a month and a half for a bag of flour. anyway, on to the recipe!


BASIC WHITE BREAD

2 1/2 cups flour
2 1/4 tsp instant yeast (one package)
1/4 tsp salt
1 cup warm water
2 tbsp applesauce

1. if using regular yeast, soak it in warm water for 10 minutes.

2. mix the dry instant yeast, flour, and salt in a large bowl.

3. mix the applesauce and warm water together in a small bowl (or yeast water)

4. slowly add the water mixture to the flour mixture. only add a little bit at a time, stirring well after each addition.

5. when all of the water mixture is mixed in, form the dough into a ball and knead for 5-10 minutes.

6. grease a bowl with cooking spray and place the ball of dough into the bowl, spraying the top of the dough lightly.

7. cover with a damp towel and allow to rise in a warm place for 45-60 minutes, or until doubled in size.

8. punch down dough, form into a log, and press gently into a greased loaf pan. allow to rise another 30-45 minutes.

9. bake in a preheated oven at 350 degrees for 50 minutes.

10. using potholders, tip the loaf pan upside down until the bread slides out. cool completely on a wire rack.


and as normal, HERE is the nutritional info! makes about 12 slices of yummy bread. much tastier and a lot healthier than the store bought breads that never seem to go bad. this recipe also makes delicious bread sticks. just form into small thin logs, brush with butter, and bake for 12-15 minutes, brushing with more butter when baking is complete.

i prefer to use this recipe instead of a sweeter or saltier one because this bread is VERY versatile. i can use it for just about anything at all, and it is delicious on its own as well.