https://supervegan.neocities.org/feed.xml a vegan food blog Thu, 29 Dec 2022 01:36:20 GMT https://validator.w3.org/feed/docs/rss2.html https://github.com/nuxt-community/feed-module https://supervegan.neocities.org/posts/cornbread-dressing https://supervegan.neocities.org/posts/cornbread-dressing I don't have a recipe for the dressing I make! I can tell you > what I do. I buy a whole fryer and get the meat department to cut it in > half so it will cook quicker. Wash it, cook it till tender using these > seasonings, black pepper, salt and low sodium chicken granules > (generously). Also use celery flakes generously. Use plenty of water > to get the broth for the dressing and gravy. I use a lot of onion and > celery chopped and sauted in butter just till the color has changed. > Bake the cornbread the day before. It makes better dressing that way. > And thats all the bread I use. Crumble and pour broth over it being > careful to use some and make sure you're not getting too much. I then > season with black pepper, salt, poultry seasoning and sage. I mix then > taste till I get it the way I want it. When that is accomplished I > lightly beat three or four eggs, usually four for the amount I mix and > add to the dressing. Melt some butter next and add. I make a lot so I > usually use most of a stick. Hope I remembered everything! That's it. I've been making cornbread dressing for years now based on this "recipe". The first couple times were terrifying! Did you notice the part where she says "be careful to use some and make sure you're not getting too much"? What in the sam hill is a boy supposed to do with instructions like that besides agonize and stress over ruining Thanksgiving dinner? Well, gentle reader, I'm here to provide an only slightly better version of this recipe. 1. Cook up a bunch of cornbread. Grab some of those mixes in the blue box that make an 8x8 pan. I cook three of them, one of them in an 8x8 and two of them in an 8x13 pan. I usually end up eating about half of the 8x8 and then adding the rest of it into the 8x13 so I have a bunch of cornbread. Mash it up roughly to maximize the surface area and then leave it out over night to get stale. 2. Saute a whole bunch of diced celery and diced yellow onion in some oil or butter with salt and pepper and garlic until they've all started to change color, but before they get all the way soft or actually translucent. They'll continue to cook later in the oven. 3. Add veggies to the cornbread until it's kind of half and half. Add about a cup of melted butter and about a cup of [veggie stock](/posts/stock) until it's all good and damp. Make sure to get enough but be careful to not use to much 😉 4. Make 2 - 3 [flax eggs](/posts/flax-egg) and loosely incorporate them. 5. Bake it in the oven at about 400 degrees for 30 - 40 minutes until the sides start to brown a little. ]]> https://supervegan.neocities.org/posts/benjerrynetflixchill https://supervegan.neocities.org/posts/benjerrynetflixchill mouthfeel. Hence the big textury chunks in all their ice cream. And now you know 🌈🌟 ]]> https://supervegan.neocities.org/posts/crispy-chicpeas https://supervegan.neocities.org/posts/crispy-chicpeas https://supervegan.neocities.org/posts/deviled-potatoes https://supervegan.neocities.org/posts/deviled-potatoes https://supervegan.neocities.org/posts/dominos https://supervegan.neocities.org/posts/dominos Medium (12") Hand Tossed Pizza > > No Cheese, No Robust Inspired Tomato Sauce, Extra Hearty Marinara Sauce, Extra Spinach, Extra Mushrooms It is super good! I always limit myself to two toppings because there always seems to be a coupon for a medium two-topping pizza. But if I was going to treat myself to three-topping pizza, I would add black olives. I give this three stars because, as I said, it is a little bit ruined by memories of what could be. Pizza is the one food you really don't get back. Without cheese, it's really just a kind of flatbread. Which is super delicious and satisfying! But it also never quite lives up to my ideal of "pizza". ]]> https://supervegan.neocities.org/posts/gardein-meatballs https://supervegan.neocities.org/posts/gardein-meatballs https://supervegan.neocities.org/posts/flax-egg https://supervegan.neocities.org/posts/flax-egg Attribution: The image used in the thumbnail for this post, Flax Egg, is a derivative of [Ground Flax Meal Egg Replacer by Veganbaking.net](https://www.flickr.com/photos/vegan-baking/8612677580/in/photolist-e85dZ3-2heoe25-e7Ynqp-e851JU-2ifwxr4-57phGR-e7YpkZ-e7Yzdx-C7cJRu-2hemPAC-e6msbX-BVcfJD-e6s7rh-oFLA84-RFb8f3-8txVr6-xm9PSc-8HhSNf-5jTFQZ-2cvCWse-oFLzw4-fGJMaG-rrDCgk-e7VNfZ-8b5gJ2-8G4zQu-cBNzY1-djjoJ1-8wAjR5-cpfEJ1-cpfFbQ-DcQ7gd-cSd9nj-djjsD3-bet8uF-fGJLUN-85sQJx-7AUqn4-bssFFR-cSd6YW-8an1gD-gYoWLN-74YtSF-bssFzH-8amZUv-8aqfh1-8Fd2SY-8E4gYs-86i2rY-h3cokJ), used under [BY-SA](https://creativecommons.org/licenses/by-sa/2.0/). It is licensed under [BY-SA](https://creativecommons.org/licenses/by-sa/2.0/) by supervegan. ]]> https://supervegan.neocities.org/posts/frontera-double-roasted-salsa https://supervegan.neocities.org/posts/frontera-double-roasted-salsa https://supervegan.neocities.org/posts/gravy https://supervegan.neocities.org/posts/gravy https://supervegan.neocities.org/posts/grandpa-mels-bbq-chickn-tenders https://supervegan.neocities.org/posts/grandpa-mels-bbq-chickn-tenders https://supervegan.neocities.org/posts/hashbrowns https://supervegan.neocities.org/posts/hashbrowns https://supervegan.neocities.org/posts/hashbrowns2 https://supervegan.neocities.org/posts/hashbrowns2 https://supervegan.neocities.org/posts/kombucha https://supervegan.neocities.org/posts/kombucha You can feed your secondary fermentation with pretty much whatever you want to. I've used a little bit of watered down fruit juice, and that turns out okay. You can put cut up fruit in. I made some really good lemon basil batches over the summer. You can add chili pepper. The batch I just bottled today, I added some lemon ginger tea.

I do recommend these swing-top bottles, because I love them. You don't have to worry about bottle caps, etc. I have some plastic tubing and a wracking cane from that one time I tried brewing beer at home. So I use that because it's convenient. You don't need fancy equipment though, you could probably just carefully pour off the top. ## Tips and troubleshooting - Let your booch breathe! Keep the top of your jug covered with a breathable cloth. If you don't, little bugs *will* get in there during the summer, and that's gross. (You're basically making vinegar, which will attract the bugs.) - I've been brewing for +5 years now and have only had a batch go bad on me once. You'll know it when you see it. This was obvious, fuzzy, yucky colored mold. No biggie! Pour it all out, sterilize your jug, and just start a new batch! - The mother, aka the SCOBY will continue to grow. Forever. I have never found a good use for it, and just throw it in the compost these days. In the past I have tried to season it and dehydrate it and make kombucha jerky. This was somewhat successful. Maybe I'll do a recipe for that one day. - I have never had any problem with my kombucha dying. Sometimes I brew multiple times a week, and then I'll forget about it for months. No matter how long I leave it, it always bounces back as soon as I feed it. It is not stressful, scary, or high maintenance. It is basically not killable. ## Conclusion Now you know everything I know about kombucha! Go make some damn booch! ]]> https://supervegan.neocities.org/posts/black-bean-patty https://supervegan.neocities.org/posts/black-bean-patty https://supervegan.neocities.org/posts/lightlife-smart-bacon https://supervegan.neocities.org/posts/lightlife-smart-bacon https://supervegan.neocities.org/posts/mashed-potatoes https://supervegan.neocities.org/posts/mashed-potatoes https://supervegan.neocities.org/posts/nadamoocookiescreme https://supervegan.neocities.org/posts/nadamoocookiescreme https://supervegan.neocities.org/posts/omelet https://supervegan.neocities.org/posts/omelet photo credit: [omelet by H. C.](https://www.flickr.com/photos/la-oc-foodventures/4991828561/in/photolist-8B7qHF-842d7i-5pYDqL-4cdw9A-8QrG24-7T4akY-9Vy7Xg-6RYWGp-9mCfo-4ceBXW-pNFmLx-6S3Zcu-7SZUVK-dJR7TM-dJR2q4-dJR7on-6j3Dh6-7xfeq7-4QhwtV-7Hr76v-4AdsW-4Ga5p-2UuqE-8yFwzW-a2KRnv-52P5hD-8vFZ1X-a2NGDJ-8oSWFJ-9f8BzP-6m3Yjf-6kYP4z-7AgEBa-4DyqfL-2wdSL-oAtxuN-4T4bvG-e6Tnip-uzhCS-4DyqbQ-4oovtM-9fbKG3-pbyGv-5nbYeK-nuG8th-4opKwc-9BiK8y-GAUHi-e5v6Rq-2wdSU) ]]> https://supervegan.neocities.org/posts/praegers-buffalo-chickn https://supervegan.neocities.org/posts/praegers-buffalo-chickn https://supervegan.neocities.org/posts/raisins https://supervegan.neocities.org/posts/raisins

That's it! They're done when they look all shriveled up and embarrassed, and when you bite into one there's no soft fruit or gushiness in the middle. Raisins! ]]> https://supervegan.neocities.org/posts/roast-brussels-sprouts https://supervegan.neocities.org/posts/roast-brussels-sprouts https://supervegan.neocities.org/posts/roast-sweet-potato https://supervegan.neocities.org/posts/roast-sweet-potato https://supervegan.neocities.org/posts/refried-beans https://supervegan.neocities.org/posts/refried-beans I like refried beans. That's why I wanna try fried beans, because maybe they're just as good and we're just wasting time. You don't have to fry them again after all. > > -Mitch Hedberg Okay I have been eating me the hell out of some refried beans ever since I realized that it's dead easy to make. Seriously I think I made this for lunch every day last week. 1. Slice a clove of garlic in half and simmer the pieces in a drizzle of oil until its sides are browned, flipping it over when necessary. 1. Turn the heat down, add some diced onion and a little bit of liquid, and simmer. (I've been simmering in liquid a lot lately instead of frying in oil.) 2. When the onions are soft, add in some cooked beans and some liquid. 3. Add some seasoning: salt, pepper, cumin, cayenne, etc. 3. Mash it all up with a potato masher. It should look kind of soupy. If it looks super thick, add some more liquid. If it's too thin, that's okay, just let it continue to simmer for a while until some of the liquid cooks off and it thickens up a little bit. That's it! Super quick and easy. I like to dish it up with some rice and some tortilla chips for some crunch. ]]> https://supervegan.neocities.org/posts/sodeliciouschocolatecookiesncream https://supervegan.neocities.org/posts/sodeliciouschocolatecookiesncream https://supervegan.neocities.org/posts/stock https://supervegan.neocities.org/posts/stock https://supervegan.neocities.org/posts/tacobell https://supervegan.neocities.org/posts/tacobell https://supervegan.neocities.org/posts/spaghetti-squash https://supervegan.neocities.org/posts/spaghetti-squash https://supervegan.neocities.org/posts/tamales https://supervegan.neocities.org/posts/tamales https://supervegan.neocities.org/posts/thanksgiving-2020 https://supervegan.neocities.org/posts/thanksgiving-2020 https://supervegan.neocities.org/posts/tofu-scramble https://supervegan.neocities.org/posts/tofu-scramble https://supervegan.neocities.org/posts/waffles https://supervegan.neocities.org/posts/waffles ## Recipe Most of my recipes come from Mark Bittman's *How To Cook Everything Vegetarian*, a ginormous green tome that we unironically refer to in our house as The Bible. It's seriously great. It's the only cookbook I've encountered that I would happily pull down from off the shelf, open to a random page, and start reading as though it were a novel. His recipe is not vegan though because of the eggs and milk and butter, and needs some adapting. There are a couple ways to do waffles. The best way, if you have the time to do it, is to make the batter ahead of time with a pinch of active dry yeast, and leave it overnight. The result is a very yeasty, fluffy waffle. But if you're making these in the heat of the moment, then best go with the quick "Buttermilk" variety. ### Overnight Waffles 1. Mix up 2c flour, 1 tbsp sugar, 0.5 tsp salt. 2. Warm up 0.5 tsp active dry yeast in some warm water. Let it sit there a couple minutes until it's real smelly and foamy. 3. Mix it all together with 2c nut/grain milk of your choice, 8 tbsp melted butter (Earth Balance) and a couple drops of vanilla extract Cover it all up with a towel and let it sit out overnight. Now it's the next day. Good morning. Hope you slept well. At this point, the recipe calls for a couple eggs. You're meant to stir in the yolks, and then gently fold in the whites after they've been whipped to stiff peaks. The yolks add fat and flavor and body to the batter, and the whites add a kind of finish to the waffles so they're kind of bright and crisp. There's no way I've found to recreate this in a vegan recipe. Nonetheless, I always make two [flax eggs](/posts/flax-egg): 2 tbsp flax seed + 5 tbsp water, let stand for 5 minutes to thicken up real good. It doesn't bind and it doesn't stiffen, and I don't know if it actually adds that much, but I always do it. To "fold" your flax egg in, pour it into your batter and then incorporate it just enough so that it's only kind of mixed in. You should have the feeling that the egg is just kind of coating your batter. That's it! Gently brush the waffle iron with some grapeseed oil. Turn it on medium/high, and add a cup of batter. Spread it all around so it reaches the edges of the waffle iron. Close it up and wait for it to be done. Some people will tell you to cook it until you stop seeing steam. I don't quite find that reliable. I'll cook it for about 10 minutes, peeking at it from time to time, and taking it out as soon as the top, bottom, and sides are all nice and brown. Finally, I don't have one of those waffle irons that flips over, but I do find that flipping it helps both sides cook more evenly. So I just flip the entire damn waffle iron over after adding the batter. ### Quick Buttermilk Waffles Mostly the same as above, but uses acid and baking soda for a quick rise instead of yeast. 1. Mix up your dry ingredients: 2c flour, 2 tbsp sugar (I usually use honey or agave), 0.5 tsp salt, and 1.5 tsp baking soda 2. Make some buttermilk: add 2 tbsp white vinegar or lemon juice to 2c vegan milk. Let it breathe a minute. (In this recipe, and in the one above, you don't even need milk here. If you don't have any, just use water, and add a little more fat/butter.) 3. Mix it all up with 4 tbsp melted butter. Let it sit a couple minutes to thicken up. 4. Fold in 2 flax eggs. As above, cook em up in the iron! Waffles! ]]> https://supervegan.neocities.org/posts/vanleeuwen https://supervegan.neocities.org/posts/vanleeuwen https://supervegan.neocities.org/posts/tortillas https://supervegan.neocities.org/posts/tortillas