Archive for the ‘finger foods’ Category

this is what i made for puppy bowl / funny commercial day.

sorry i didn’t really measure anything.  so this is all estimation. (didn’t think i’d be posting either of these recipes anywhere.)  also, i’ve never had real blue cheese, so i don’t really know if this tastes anything like it, i just know that it was a really tasty foil for the spicy wings, and tasted really yummy with the celery.

if you’re looking for a professional vegan’s blue cheese recipe, i trust bryanna clark grogan’s opinion: vegan blue cheese


1 box of arrowhead mills gluten (10 oz 2 2/3 cup)
1/4 cup nooch
1 tbsp chikn broth powder (i used bill’s chicknish, but i like frontier better)
1 1/2 tsp chili powder
1/2 tsp onion powder
1/4 tsp white pepper
1/8 tsp garlic powder

1/2 cup franks red hot
2 tbsp tamari
1 1/4 cup water + 2 tbsp
(liquid should add up to 2 cups)

mix dry, mix wet, add together, knead for 5 minutes, let rest for a few minutes and knead a little bit more

3-4 cups of water
2-3 tbsp broth powder
2-3 tbsp franks red hot

2-3 tbsp melted margarine (earth balance is the best)
3-4 tbsp franks red hot

bring broth to a boil in large pot, rip gluten into pieces (appx 8-10) add to pot, simmer on low for 45 minutes or so, preheat oven to 350.  use tongs to grab the larger pieces from out of the pot (little pieces would inevitably fall off of the seitan while cooking.  use the leftover broth and seitan crumbles to make a soup.)   if the pieces are too big, rip or cut them into reasonable bite sized pieces, put on cookie sheet or other oven-safe cookware and toss with the sauce., bake for 20 minutes, flipping when necessary.  serve with blu cheez sauce and celery (and tots if you feel like getting fancy.)

blu cheez sauce

1 1/2 cups water  (add more if it’s too thick for your tastes)
2-3 tbsp lemon juice
1/2 – 3/4 cup nooch
1 – 1 1/4 cup raw cashews
1 tsp miso (i used chickpea miso. love that stuff)
tiny sprinkle of onion powder
dash of black salt for that hint of stinky (don’t worry if you can’t find this. i’m sure it’s fine without)

blend the heck out of everything.  if you have a vitamix, let it go on high for at least 1 minute.  inferior blenders, keep going until there is no more graininess.  refrigerate before serving.

OH!   and the soup!  i almost forgot about the soup.  so, you take the leftover broth/seitan junk and add a 6 oz can of tomato paste, a can of diced tomatoes and a drizzle of soymilk  (maybe 1/4-1/2 cup.)  that’s it.  just cook it up and mix til the paste is incorporated.  and then you have spicy salty seitan-y tomato soup!  ta-da!  (waste not want not)


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