Cartoon Time

Peanut Patties

My camera is still dead, but I wanted to share these patties. Serve the patties drizzled with your favorite peanut sauce or other favorite sauce. I used Vegan Dad's peanut sauce recipe, slightly modified. (Less chile-garlic sauce and a tad less peanut butter. I used soy milk and added a bit of flaked coconut.) The patties have a bit of a bite from the jalapeno. I served these with rice and steamed broccoli.



Kari's Peanut Patties (about 9 patties)

1/2 cup roasted peanuts
1 tsp canola oil (or a bit of water)
1 small onion, diced small
1 large clove garlic, minced
1 large carrot, peeled and grated
2 stalks celery, diced small
1 cup mushrooms, cleaned and chopped small (2 portobellos)
1 jalapeno, seeded and minced
1 Tbsp mirin
1 pkg (14-oz) firm tofu, frozen and thawed, pressed and crumbled
1 cup oat bran
1/4 to 1/2 cup vegetable broth, as needed
3 Tbsp sweet potato powder (potato flour)
2 Tbsp minced cilantro
2 Tbsp soy sauce
1 Tbsp vegetarian mushroom oil
1/8 tsp ground ginger
Freshly ground black pepper, to taste

Grind the peanuts into a coarse meal using a food processor or spice/coffee grinder. Place in a large mixing bowl and set aside.
Sauté vegetables in the canola oil (or water) until soft. Add mirin and cook off a minute or so. Cool slightly and add to the large mixing bowl along with all the remaining ingredients. Mix and mash together well, adding only as much vegetable broth as needed to create a moist pattie that holds together but isn't runny. Add more potato powder if the mixture seems too wet.
Shape mixture into patties using 1/3-cup measure. Cook patties in lightly oiled nonstick skillet over medium-high for about 3 minutes per side until browned.

Serve with peanut sauce, along with rice and steamed vegetable.

Cream of Potato and Broccoli Soup

My camera has fallen, and it can't get up!

Last night I made Vegan Dad's Cream of Potato and Broccoli Soup, altered a tad. It looked just like his picture, except my shallow bowls are white. I used half the amount of nutritional yeast (I'm a weenie.) and added a bit of Better Than Bouillon No Chicken flavor and an extra clove of garlic. I also used almond milk instead of soy milk, and russet potatoes instead of red. I served the soup with fresh French bread warm from the bakery in the corner grocery store. Very nice dinner on a cold, wet day.

Happy Thanksgiving

Easy Chili

Sometimes ya gotta have chili. Yesterday was one of those days. I almost always have ingredients for this chili, or a variation of it, in my pantry.

This chili has excellent flavor, but is not overly hot. Just a nice tingle. If you want a hotter version, you could use a hot chili powder or add jalapenos or serrano peppers or other chile peppers or crushed red pepper flakes or use tomatoes with chiles instead of plain tomatoes. Whatever floats your boat.

Kari's Easy Chili

1 medium onion, diced
1 large green bell pepper, diced
4 cloves garlic, minced
1/2 tsp Mexican oregano, crushed
1 tsp ground cumin
2 tsp mild chili powder
black pepper
1 can (14.5 oz) diced tomatoes
1 can (8 oz) tomato sauce
2 cups water
2 cans (15 oz) chili beans (these are pinto beans in chili gravy)
1 can (15 oz) kidney beans, rinsed and drained
1 tsp Better Than Bouillon No Beef Base
1 cup Morningstar Farms Grillers Crumbles

In large pot, saute onion and bell pepper in a little water until soft. Add garlic and saute a couple minutes longer. Add water as necessary, if the vegetables get too dry. Add oregano, cumin, chili pepper, and black pepper. Cook and stir a couple minutes. Add tomatoes, stirring to scrape bits from bottom of pan. Add tomato sauce, water, chili beans, and kidney beans. Stir in Better Than Bouillon and Grillers crumbles. Simmer 30 minutes. Adjust seasonings if necessary.

Apple Cinnamon Rolls

I had some pouty-faced Gala apples on the counter begging to be used. This is what I came up with. I didn't have a lemon, so I went with lime juice to tang the Galas up a bit. If you use Granny Smith apples, you could omit citrus juice. Also, you might want to chop or mash your apples up a bit to keep them from popping out of the roll when you slice it...or just squish 'em back in like I did.

Kari's Apple Cinnamon Rolls (bread machine)

For the dough:

1 Tbsp flax meal
1 cup warm water
2 Tbsp shortening (or margarine)
1/3 cup sugar
1 1/2 tsp salt
1 cup white whole wheat flour
2 cups bread flour
2 tsp instant yeast

Whisk flax meal into water then put all ingredients into bread machine according to manufacturer's instructions for dough setting.

Apple Filling:

5 apples, peeled and sliced
1 Tbsp lime juice
1/4 cup brown sugar
1 tsp cinnamon

Place all ingredients in small heavy saucepan. Simmer on low, covered, 30 to 45 minutes, stirring occasionally. Cool.

To Assemble Rolls:

Pat dough into a rectangle about 9 x 13. Spread apples over surface and sprinkle with an additional 1/4 cup brown sugar. Roll up, starting on long side, and pinch edges closed. Carefully cut into 12 equal pieces. Place pieces into muffin tin that has been sprayed with cooking spray or lightly oiled. Cover and let rise 1 hour in a warm spot. Bake at 375 for 25 to 30 minutes. Let cool 10 minutes then drizzle with icing.

Icing:

2/3 cup confectioners sugar
1 Tbsp soy milk
1 tsp vanilla

Whisk together until smooth. Drizzle over rolls.

Pinto Beans and Collard Greens

Any day I serve mashed potatoes is a good day, according to my youngest daughter. She also likes fried tofu, as long as she can dip it into something tasty like maple syrup or ketchup. I usually prefer to dip mine in some kind of bbq sauce. Husband goes for honey mustard. Oldest daughter almost always shuns condiments. I served our tofu and mashed potatoes with a side of pintos and collard greens. Youngest daughter of course hissed at the greens and chose to eat only the beans. Can't win 'em all.

The collard greens were cooked in a pressure cooker. Saute half a diced onion and garlic (4 big cloves, minced) in a couple teaspoons of oil in the pressure cooker. Add a pinch of crushed red pepper flakes. Add a big bunch of cleaned collard greens cut into strips (around 4 or 5 cups, I guess) and 2 cups of water. Cover. Bring to pressure and cook for 3 minutes. Quick release pressure and throw in a couple cans of rinsed/drained pinto beans. Heat through and season with salt and pepper to taste. Mmmmm.