Orlion's Mad Culinary Experiments

[aliantha]

And where's the adventure in that?

The appendix is all about beer. How it's the perfect food, and all.

[Orlion]

And where's the adventure in that?

Adventure? you really ARE on a quest to join Anthony Boudain...maybe it's a subconscious desire, maybe your mom abused your newborn psyche by comforting you with mashed peas when you cried...

Nah, I think it's because I grew up with my mother's tuna casserole *shudder* many things in comparison taste better than that.

Then there was the time my father made stuffing and didn't mix in the seasoning (I don't think he realized it) and made us kids eat it anyway. *double shudder*

[Orlion]

Ah, I almost forgot:

Spaghetti-Os and Red Beans:
It's really just that... Spaghetti-Os and Red Beans... nothing less, nothing more. Ultimately, I'd say it was merely edible.

However, I now have an idea for a bean soup. Consider: When you cook beans from their hardened state, the water that they are cooked in makes a sort of broth. The broth created from cooking red beans is actually quite delicious, and I think with the beans and adding corn and mushrooms, I can have a good soup. What will really make the soup is the addition of a sort of creamy sauce (I'm thinking a asiago ceasar parmasomething dressing... not too much, since it packs a punch!). What I need to figure out is something that will serve as a focus. For example: One could add chicken or beef to it, but to keep it vegan, I'd have to add something substantive but plant like. I know nothing of tofu, so I'm not going to mess with it yet... but maybe I should replace mushrooms with something else and use big old portabello mushrooms as the main event... or even potatoes, those might work... I think squash or eggplant would suck...

[Harbinger]

I like to use baked beans (canned) and black beans in my chili instead of "chili" beans.

Also 1/4 to a 1/3 pound of ground beef sauteed with onion makes a badass addition to a can on baked beans. A little ketchup, BBQ sauce, and brown sugar too. It's my favorite "redneck" recipe to take to informal gatherings and people always ask for the recipe.

[Vader]

What I need to figure out is something that will serve as a focus. For example: One could add chicken or beef to it, but to keep it vegan, I'd have to add something substantive but plant like. I know nothing of tofu, so I'm not going to mess with it yet... but maybe I should replace mushrooms with something else and use big old portabello mushrooms as the main event... or even potatoes, those might work... I think squash or eggplant would suck...

Mushrooms are neither plant nor animal. They are there own biological kingdom and apparently closer related to animals than to plants because both are hetreothroph (more precisely chemotroph) and not autotroph like palnts and algae. Thus it is highly questionable if funghi are vegan.

I'd add celery sticks to the soup.

[Vraith]

If you're planning to keep it basically soup-ish, consider [though it's not cheap] instead of the cheesy stuff, double down on the mushrooms, a bit of cornstarch to thicken a bit if you like [changes taste less than flour, and easier to keep lumps away], and coconut milk [though it's not usually cheap]. I'm not positive it will work with the beans you plan, but I know it works for everything else you have in it [so it will still be an adventure... ]
Don't be afraid of Tofu...it has only the teeniest flavor of its own, mostly picks up other flavors. [though some people seem to be sensitive to the flavor it does have]. In soup-like settings I use the firm ones, gives the teeth something to grab onto.

Oh...and you absolutely must pepperize it, one way or another.

[Menolly]

What will really make the soup is the addition of a sort of creamy sauce (I'm thinking a asiago ceasar parmasomething dressing... not too much, since it packs a punch!). What I need to figure out is something that will serve as a focus. For example: One could add chicken or beef to it, but to keep it vegan, I'd have to add something substantive but plant like. I know nothing of tofu, so I'm not going to mess with it yet... but maybe I should replace mushrooms with something else and use big old portabello mushrooms as the main event... or even potatoes, those might work...

First, if you add "asiago ceasar parmasomething dressing" to this soup, it is already no longer vegan. Lacto-vegetarian yes. Possibly lacto/ovo/pecto- vegetarian, if the ceasar dressing has egg and/or anchovies in it.

Second, I agree with Vraith. Get some firm tofu and cube it into 1" cubes. Simply add it to your bowl and ladle the hot soup over it. Yummy!

Third, check out the product Quorn. I bet they may have something that would work well as a "focus."

Fourth, you may want to rethink using bean cooking water as your base, for possible flatulence producing reasons...

[Orlion]

Haven't written in this for a while! My main experimentations now come in tofu, since my boss gave me three pounds of it. I've treated the soft tofu as scrambled eggs... has pretty much the same consistentcy. I crumble the tofu, grill it a bit, than mix a little bit of mustard and a bit of horse radish sauce. I think with a bit of salt and pepper, this might be good as a side to some blueberry-cornmeal pancakes!

[Menolly]

Sounds yummy.

Soft tofu also works well as a base for desserts like mousse or cheesecake, or so I understand.

[Orlion]

Hmm... I could see that... I'll have to give that a try! My main problem with tofu is pressing it (this expels the liquid it's stored in so it can absorb the marinade, or so I understand it).

[Menolly]

To marinate firm, or extra-firm, tofu, try freezing it first. Then when you defrost it, do so on a tilted cutting board with a foil-wrapped brick on top of it. This will yield a product much more ready to accept a marinade with a delightful texture.

Or so I think, anyway.

[Orlion]

Tofu cheese cake turned out all right. Definitly has a soy taste to it, but I think cinnamon and or pumpkin puree can mask it real good Had half a block of tofu left, so I'm going to try your suggestion, Menolly. Maybe mix some marinated tariyaki tofu slices with brocolli, potatoes, and "cheezy" sauce.... we'll see how that goes!

[JazFusion]

What will really make the soup is the addition of a sort of creamy sauce (I'm thinking a asiago ceasar parmasomething dressing... not too much, since it packs a punch!). What I need to figure out is something that will serve as a focus. For example: One could add chicken or beef to it, but to keep it vegan, I'd have to add something substantive but plant like. I know nothing of tofu, so I'm not going to mess with it yet... but maybe I should replace mushrooms with something else and use big old portabello mushrooms as the main event... or even potatoes, those might work...

First, if you add "asiago ceasar parmasomething dressing" to this soup, it is already no longer vegan. Lacto-vegetarian yes. Possibly lacto/ovo/pecto- vegetarian, if the ceasar dressing has egg and/or anchovies in it.

Second, I agree with Vraith. Get some firm tofu and cube it into 1" cubes. Simply add it to your bowl and ladle the hot soup over it. Yummy!

Third, check out the product Quorn. I bet they may have something that would work well as a "focus."

Fourth, you may want to rethink using bean cooking water as your base, for possible flatulence producing reasons...

Just a note about the Quorn products - they use something called mycoprotein in them that is in the mushroom and truffle family. So their products are vegetarian, but as Vader pointed out, I'm not sure they're true vegan.

I buy their chik'n nuggets all the time, and I love them. They have a great texture and crisp up nicely in the microwave.

[Orlion]

To marinate firm, or extra-firm, tofu, try freezing it first. Then when you defrost it, do so on a tilted cutting board with a foil-wrapped brick on top of it. This will yield a product much more ready to accept a marinade with a delightful texture.

Or so I think, anyway.

Turned out great! Not only did it absorb the flavors, but it gained a sort of chicken texture to it also. Stirfried it with some onions, green peppers, mushrooms, and tumeric. Next time, I'm going to need to add salt and or pepper to make it less bland... probably some ground ginger too.

[Vraith]

or pepper to make it less bland... probably some ground ginger too.

If it doesn't have pepper and garlic, it isn't food. Except pie and coffee.

[Menolly]

To marinate firm, or extra-firm, tofu, try freezing it first. Then when you defrost it, do so on a tilted cutting board with a foil-wrapped brick on top of it. This will yield a product much more ready to accept a marinade with a delightful texture.

Or so I think, anyway.

Turned out great! Not only did it absorb the flavors, but it gained a sort of chicken texture to it also. Stirfried it with some onions, green peppers, mushrooms, and tumeric. Next time, I'm going to need to add salt and or pepper to make it less bland... probably some ground ginger too.

I'm glad you enjoyed. I really do prefer the firmer tofu frozen and then defrosted before doing anything else to it.

For something different, and very reminiscent of early 1970s hippies, after defrosting try marinating slices in Dr. Bragg's or some teriyaki sauce, and then baking or grilling. Heat up some plain yogurt and stir some brewers yeast in to the yogurt to create a sauce. Place the sauce on the plate first in a puddle, then the grilled/baked tofu slices. Scatter alfalfa sprouts on top just before service.

I like steamed broccoli florets with this, which I dip in to the yogurt sauce as well.

[Orlion]

Here's a couple of recipies that I've had success with... I don't have the cook book on me, so I may have to change it later on:

Chocolate Raspberry cookies

1/2 cup raspberry preserves
1 cup Suger
1/4 tsp salt
1/3 cup canola oil
1/2 cup + 2 tbs unsweetened Cocoa powder
1 1/2 cup all purpose flour
3/4 tsp baking soda
1 tsp pure vanilla extract
1 tsp almond extract (I make em without this, and it turns out fine)

Mix suger, preserves, and oil first, then add other ingredients in increments to make the dough. It will be kinda cakey, and you'll probably have to use your hands towards the end (I always do). Roll into whatever constitutes "walnut sized" balls, flatten, and place on cookie sheet. Bake at 350 deg for ten minutes, let sit outside for five before placing on drying rake. If you have trouble rolling the dough into balls, add a very little bit of water to help stabilize the dough. Cookies should have brownie like texture.

[Orlion]

Cheezy sauce:

2 cups vegetable broth
1/2 cup flour
3 cloves of minced garlic
Few dashes of ground pepper
Dash of Thyme
1 tsp salt
1/8 tsp tumeric powder
1 tbs lemon juice (I've always used lime)
1 tsp of yellow mustard.
2 tbs olive oil
3/4 cup nutrional yeast flakes

Mix Broth and flower in a separate container. In a sauce pan, saute garlic in oil, taking care not to burn, for around two minutes. Add salt, pepper, and thyme and mix around for a bit. Add the Broth flour mixture, tumeric, and yeast in and stir with a whisk (I don't have one so I use a fork) at medium heat constantly until it thickens and begins to bubble. Stir for another 2 minutes before adding the juice and mustard in. Stir, turn off the heat, and cover until ready to serve. I'm going to find out tomorrow if this keeps at all

[Menolly]

Ah. Very different than the brewers yeast/yogurt sauce I make. But it sounds interesting.

[aliantha]

Pretty cool. I will have to try your cookie recipe (and I happen to have some almond extract, soooo...).