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The 10th Annual Hot Pepper Awards Winners Announced!


Member Since 25 May 2012
Online Last Active Today, 01:50 AM

Posts I've Made

In Topic: The Spicy Meatless Thread... (ya I went there)

Yesterday, 11:12 PM

My first time trying tamales. The masa has green onion and poblano in it.  The filling is onion, garlic, carrot, red bell, poblano, tomato paste, chipotles and the adobo sauce they came in, corn, green olives, black beans, and seasonings.  Youtube'd how to wrap them and did my best... I ended up with about 30 tamales, and STILL had stuff left so I made 2 layered casseroles and threw them in the freezer. Hopefully I can just bake them at a later date and everything will taste good.  The first batch of tamales I should have let steam a little more, the pic is from the first batch (also the first few that were wrapped so not particularly great at it yet). The kitchen was a mess and I wasn't going to take a picture but y'all would say it never happened. The next batch came out better, but man do I have a new found respect for the tamale guy.  





In Topic: The Spicy Meatless Thread... (ya I went there)

14 April 2017 - 11:46 PM

I'm back with more vegetables! I made a veggie and seitan skillet meal.  Marinated some seitan pieces in a mustard and wine marinade (dijon and yellow mustard, some white wine, seitan broth, smoked hab powder, coriander, allspice, clove, and black pepper). Chopped up some cabbage, carrots, red potatoes, onion and mushrooms.  I put the seitan in the the  middle of the skilled and surrounded it with veggies.  Added a little broth to cook the veggies in, topped them with a swirl of the mustard marinade and put it in the over on ~350 for an hour and a half, covered with foil. Unfortunately cooking it in broth like that made the seitan soft so I pulled that and threw it on in a small skillet. Seasoned the veggies with a little garlic salt and smoked paprika, added some kidney beans and about a quarter cup of rice just because it was left over inthe fridge and let it sit in the oven while I dealt with the seitan.  After the seitan dried out a bit I put the rest of the marinade on it and threw it in the broiler for a couple min. Fresh parsley to top it off and a glass of Spanish wine.  In the end, it was fantastic. 



In Topic: The Spicy Meatless Thread... (ya I went there)

13 April 2017 - 12:53 AM

Made a "fish filet" type sandwich tonight.  I wanted it to be more like McDonald's but decided to go a bit healthier after pot pies 2 nights in a row... Here's the base recipe.  My usual disclaimer to only peeking at recipes and never following all the directions.  I made the tartar the regular way with mayo and dill pickles, the slaw I added a fresh pepper from on of my OWs.  Cheddar cheese melted on the bottom bun.  Sweet potato oven fries for the side.  Flavor wise it was good, not what I was expecting, more like a tuna melt really than a filet of fish, I should have figured that.  Dude ate 3 of them so I guess they tasted ok to him.  If you have tartar sauce on hand already the patties are pretty simple and hold together well.




In Topic: The Spicy Meatless Thread... (ya I went there)

10 April 2017 - 11:36 PM

Vegan pot pies!


The filling is seitan, onion, garlic, carrots, celery, potato, mushroom, and green peas cooked up in OO and some liquid aminos (soy sauce). Drizzled some white wine over it and dijon mustard. Then I coated everything with chickpea flour, sage, thyme, bp, smoked hab, smoked paprika, and a dash of white pepper. Added the broth that I cooked the seitan in and soy milk and let that get all good together.  I cheated an used premade pastry puff (pilsbury's is vegan if that matters to anyone).  Still took forever to make the meal. I admit to not having great time management due to anxiously awaiting the 2016 Cubbies Home Opener/ WORLD SERIES BANNER RAISING...  but it was fun to eat pot pie again.  (cook time for the seitan 1 hr 10 min, 25 min in the oven for the bottom layer of pastry puff, time to cook the filling, and then ~45 min cooking with the top layer on) 




sorry tried to over expose this shot  on my phone to let the insides be seen but it just looks like blah. 


In Topic: The Spicy Meatless Thread... (ya I went there)

10 April 2017 - 06:18 PM

So one of the books I got is called Supermarket Vegan.  It's vegan recipes with ingredients that should be available in most everyday supermarkets, a lot of them are supposed to be quick and easy too which is nice.  Here's a cauliflower recipe from there.  Pretty much always add some sort of powder to any of my dishes, usually smoked bhut or red hab.  I used to have Joyner's pecan smoked Bahamian Goat powder, that was delicious but I'm out for now.  I'm sure you guys all have your favorites.