Thursday, February 2, 2017

Vegan Superbowl Once Again


okay, ^ that should be enough times and variations to get me in a few searches.
Who is it this time? New England and Atlanta!?
Okay, great easy to come up with a recipe for each of these regions.

Peach situation for the Georgians, vegan clam time for the Nor'Easters...

FRIED PEACH "RIBS" ( I used to make these shorter and
called them peach stubbies, variations of which are
in Fire and Ice and on the Satya Magazine website from
back in the day).

ya need:
fake meat log or other (such as gimme lean or field roast),mixed
with seasoned flour to firm up if need be, cut or molded
into 8-12 thick sticks

1/2 C. flour (more if needed)
1 C. liquid (beer)
salt to taste
curry powder or other seasoning
garlic powder
1/2 tsp. baking powder
oil for frying

8-12 grilled peach slices (optional, not in season at the
  moment of course)

peach chutney and barbecue sauce mixed together, 2
cups of this all together (use your favorites, and adjust
seasoning to taste)

Take the fake meat slices and season with tamari or
a seasoning salt mix, then dip in chutney and
barbecue sauce, pair with a peach slice if using that.
Mix beer, flour, salt, garlic powdere, baking
powder and curry to make a batter.
Coat meaf sticks in the batter and then fry in some oil, turning
here and there, until crispy.
Serve with more of the chutney/barbecue sauce, some chopped
scallions or herbs, and either candied spicy pecans or
fried vidalia onions (as pictured here). Which are easy
to do:

chopped or sliced vidalia onion
salt to taste
flour to coat
oil for frying

Mix the onion with salt and flour to coat, then shake off
the excess flour.
Fry in hot oil, turning, until crispy and brown.
Drain on absorbent paper.

CHUNKY CHAM CLOWDER (vegan clam chowder)
now see here, everyone has their own  take on clam chowder
some are thin, some are creamy, some are chunky
all of them are gross
vegan ones are better
here's one of mine:

5 c. broth
1 C. dry seaweed
salt and white pepper to taste (may want to go all in on the salt)
1/2 C. diced onion
2 minced garlic cloves
1/2 C. diced celery
1/2 C. soy protein (the dried kind that everyone hates)
1 C. diced white potatoes
1 C. diced oyster mushroom
1 tsp. toasted rice powder
1 C. fave milk
1-2 Tbsp. flour
1-2 Tbsp. oil or margarine
1 tsp. each minced parsley and chives
* a non-toxic stone/ rock (optional)

The night before you make this, put seaweed in broth. I'd use wakame,
kombu, or some other fairly fishy one. Soak that overnight, then use
the broth.
Saute the onions and garlic in margarine. Add potatoes. Go at it for
a minute. Add broth, some salt and white pepper, toasted rice powder.
Cook for 5 minutes, then add mushrooms, celery, soy protein. Season
again. Mix flour and vegan milk, then add this to the soup. Cook for 5-
10 minutes or until it thickens a bit and season again to taste.
If you put a nice, non-dangerous, non-toxic rock in there for a bit
it might help mimic the dirty flavor of clam.
Serve with oyster crackers or saltines, parsley and chives.
If you want to leave some of the seaweed in there for the cooking
part and take it out later, feel free.
Instead of the soy protein you could use dehyrdrated, chopped
eggplant or more mushrooms. You can change the mushroom
texture in a number of ways- sauteeing first, or a dry bake to
give them a bit more spongy texture.
Stuff like that.
Toasted rice powder adds a mysterious flavor. Make your own is
easy- just toast uncooked rice (not a lot) in a dry pan with a little salt
til it starts to brown and has a bit of a nutty smell. Get it out of the
pan quickly so it doesn't burn. Then grind it up a little while later into
a powder.
For fishier taste you can always sprinkle on a bit of seaweed
seasoning or you could soak the soy protein in seaweed broth
Now kick the ball!

No comments: