VeganMofo

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My Perfect Pumpkin Pie recipe!

Published October 17, 2012 by Vegan Derby Cat Party

All my hard work last year testing pies and working on a recipe paid off with my little masterpiece here. And pumpkin pie season this year has definitely begun! I already made two pies this week, 1 for Thomas, and 1 for a coworker who’s not even vegan and loved it! And I’m making two more pies (crustless) for me and another coworker this week, and possibly a couple more next week! The original post has been receiving lots of traffic, so I thought I’d go ahead and share it with you for VeganMofo, with plenty of time to get rotated in to your holiday meals! Try it and see what you think 🙂

PS – I also tried out my theory of eating it warm and custardy and it was delicious. I ate it the first “slice” after it had cooled on the counter for about an hour. The house smelled so good, it was hard to resist. It won’t really firm up until it’s fully cooled in the fridge though!

Vegan Derby Cat Party

I’m happy to report that my last trial pumpkin pie last night came out PERFECT! 😀 This was my third attempt and it yielded a pie with the absolute perfect texture. Not too soft, not too firm, lots of pumpkin goodness and just the right amount of spice. I was waiting until today to see what resulted after the full chilling in the fridge, but Thomas knew right away when he dug in that this was the one. I’m about to go make 5 of these for tomorrow! I’m going to make one in a glass pie plate without crust for those that wanna keep it low in fat and calories. (Or ahem, those of us who have been testing pies all month! ; ) I’ll update with how that works out too. I may be putting up some more recipes today for those of you looking for a last…

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How to make TVP / Vegan Ground Meat Substitute in 5 Minutes

Published October 16, 2012 by Vegan Derby Cat Party

If you are new to vegan foods, then you may be wondering what the heck TVP is. Just in case you don’t care to read the wiki page, I’ll give you the run down. It’s defatted soy flour. It’s crazy cheap, and it’s incredibly easy to make. Commercially it’s used to cheaply bulk up ground beef. You can flavor it in a variety of ways depending on your needs, and for a cheap, easy source of vegan protein, TVP really can’t be beat. You can find it in the bulk bin section of nutrition stores or whole foods, or you can order bags of it on amazon.com.

The DIRECTIONS are pretty simple:

1. In a small saucepan, heat water and seasonings to a boil.

2. Remove from heat, and stir in TVP. Let sit for 5 minutes. It is now ready to use in your recipes.

Here are some different ways that I season TVP to use in recipes. You can use plain water, broth, or water + a bouillon cube and vary the flavorings based on the recipe you’re adding it to.

For a smoky, meaty crumble to pair with squash

1 c. of TVP granules
1 c. water or vegetable stock
1 tbsp. of liquid smoke
2 tbsp. of braggs/tamari/shoyu/red sodium soy sauce

For pasta sauce

1 c. TVP granules
1 c. veg broth
1.5 tsp. liquid smoke
1 c. TVP

Or you can just add it into pasta sauce like I did here:

1 1/4 c. TVP
1 1/4 c. water
2 tsp. liquid smoke
2 tsp. vegan worcestershire

For Tacos and Nachos

1 cup of TVP granules
1 cup of water or veggie broth (i used water & a 1/4 of a bouillon cube. you can use a whole one if you want more flavor)
2 tsp liquid smoke
2 tsp vegan worcestershire
2-3 tbsp taco seasoning (chili powder, garlic powder, onion powder, cayenne powder, paprika, cumin, salt & pepper)

TVP also works in a variety of dishes like Meatballs

Meatloaf

And for picadillo!

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