Jump to content


The 10th Annual Hot Pepper Awards Winners Announced!


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

#1450368 The Spicy Meatless Thread... (ya I went there)

Posted by Rawkstah on 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.  





#1447223 The Spicy Meatless Thread... (ya I went there)

Posted by Rawkstah on 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. 



#1446589 The Spicy Meatless Thread... (ya I went there)

Posted by Rawkstah on 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.




#1446080 The Spicy Meatless Thread... (ya I went there)

Posted by Rawkstah on 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. 


#1445914 The Spicy Meatless Thread... (ya I went there)

Posted by Rawkstah on 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. 


#1445888 [Apr 10] What are you working on this week?

Posted by Rawkstah on 10 April 2017 - 05:16 PM

Making vegan pot pies this week and a filet-no-fish sandwich.  Let my OW have some outside time today.  


If weather permits I'm sneaking off to go camping, I love campfire foods, though about packing some stuffed poblanos to throw on the campfire...

We'll be off the Mississippi River if we go, but there's already flood warnings :( 

#1445887 The Spicy Meatless Thread... (ya I went there)

Posted by Rawkstah on 10 April 2017 - 05:13 PM

I use cauliflower to thicken vegan soups.  Blending it up with the broth and soaked raw cashews makes a nice creamy-like soup.  I also like to fry it and make buffalo cauliflower.  I have a recipe for tahini roasted florets too!  I just picked up a few new vegan cookbooks I'll take some photos of the cauliflower recipes if y'all are interested. 

#1445650 The Spicy Meatless Thread... (ya I went there)

Posted by Rawkstah on 09 April 2017 - 10:18 PM

Zucchini noodle lasagna with boca crumble meat sauce, didn't have ricotta so I make a faux version with some tofu.  Did use mozzarella and parm.  Added the slightest bit of powder when cooking the crumble and to the sauce.  it was pretty yummy. 


#1441406 The Spicy Meatless Thread... (ya I went there)

Posted by Rawkstah on 29 March 2017 - 09:34 PM

Spicy seitan sausage, spinach, mushroom, and tomato thrown together in a faux brown rice risotto. 



#1435685 The Spicy Meatless Thread... (ya I went there)

Posted by Rawkstah on 17 March 2017 - 04:11 PM

I started doing overnight oats, rolled oats + soymilk + scoop of protein powder + raw hemp seeds = ~35 g of protein in a cup of oatmeal. I usually stick blueberries and cinnamon in there with some honey or maple syrup.  .5 c oats, .5 cup soy milk, the toppings/sweetner, protein powder, and a scoop of hempseeds, put the lid on and in the AM grab it and go.  I know some people despise oatmeal though.  The carbs and protein combo keeps me full for a LONG time into the day.   

#1435384 The Spicy Meatless Thread... (ya I went there)

Posted by Rawkstah on 16 March 2017 - 07:29 PM

Must be nice to have so much time to cook! Everything looks so good...

Its really just a matter of meal planning.  Most this stuff only takes 30-40 min to make, even a frozen pizza takes ~20 min to cook in the oven. I make one thing that might carry over into another dish later in the week. Like I'll make a batch of seitan one week when I have time, put some in the freezer, and it is good for 4 meals (for 2 people). The time it takes to assemble a meal like gyros or a "no killy philly" is minimal, its mostly chopping, and if you're knifework sucks then a food processor will definitely cut time. The curry dish only took about 35 min, most of that was simmer time, and the left overs feed us a 2nd day.  


Every Monday on my lunch break I figure out the meal plans for the week, send the grocery list to my other half to pick them up on his way home from work (he works by a better grocer, and in the burbs so taxes are cheaper on non food items and liquor).  If I decide we're going to have rice during the week I make a few dishes that incorporate rice, so I make a bigger batch and then its ready to go, if there are veggies that can be chopped ahead of time, I'll do them all at once, etc. Some meals do take longer, but a hearty vegetarian meal is easy to whip together.  My go to is black bean taco salad/burrito bowls.  Chop half an onion, garlic and a can of beans + Dee Roo Taco Tuesday seasoning in a saucepan, chop lettuce, add rice, cilantro, lime, tortilla chips, and salsa. Boom 10 min meal, if the rice was premade (I also have a rice cooker with a delay timer that helps a lot). You can get fancier with roasted veggies, avocado, homemade pico, or sometimes I make a chipotle vinaigrette if time permits. 


I have to reiterate that I'm a big believer in the freezer.  If I am going to be spending time cooking and the meal will freeze well, I double the batch and then save myself a couple days cooking in the future when I am strapped for time.  Some weeks i'm busier than others, so I try to take advantage when I do have time.  

#1434946 The Spicy Meatless Thread... (ya I went there)

Posted by Rawkstah on 15 March 2017 - 10:49 PM

I love Indian food, but I rarely make it from scratch at home.  Today that changed! Butter tofu curry!  This is the recipe I used http://www.foodandwi...ian-butter-tofu, but added ghost powder.  The naan isn't homemade, I buy frozen dough and cook it in a skillet when I want a piece.  The red stuff is mango pickle.  Its a salty hot goodness that pairs well with the subtle sweetness of the curry.   Now I feel fat and must lay on the couch with my dogs for a while. 



#1434634 The Spicy Meatless Thread... (ya I went there)

Posted by Rawkstah on 15 March 2017 - 02:09 PM

Did I mention that I'm now addicted to frittatas.... Made one for lunch.  Leftover farro, beet greens, onion, morningstar sausage patties, garlic, and dubliner cheddar cheese. I really like these hearty grains in the frittatas. Also I lucked out with  my overwinters, they are both putting out peppers, so I got fresh Nhu pepper on my frittata today.  



#1434517 The Spicy Meatless Thread... (ya I went there)

Posted by Rawkstah on 15 March 2017 - 10:49 AM

I am not good at following recipes, but I looked over this one, subbed honey for the maple syrup, added a dash of salt, and used 1 c blueberries and 1 c chopped apple.  I spread the bars out thinner in a bigger pan, because I'm using them more as a snack than a protein bar.  It is pretty dense, could be because I used soy milk, and  also they're not very sweet.  I'm ok with that, but if I make them again I'd add more apples and cinnamon (maybe walnuts?) and skip the blueberries (if they aren't super ripe they tasted a little sour in the bars)


#1434361 The Spicy Meatless Thread... (ya I went there)

Posted by Rawkstah on 14 March 2017 - 09:44 PM

Been in the kitchen all day! Was craving a burrito earlier, didn't have tortillas, so I made some flour tortillas and did that, no pics so I guess it didn't really happen.


Then I made some protein bars and protein packed fudgecicles.  Not spicy but here's a pic of the protein bars, they're coconut flour, flax, oats, banana, apple, and blueberry.



And for dinner... seitan gyros! I made the seitan last week, I make it with smoked hab powder, added to the moon to the gyro. The side is a lemon dill farro. mmmm