What…? But You Said You Were Vegan…

Yep… I BBQ too…

Why is it that people think that when you’re vegan, you don’t BBQ? Obviously from this blog, it’s evident that I absolutely love BBQ-ing! So, tonight, what did we have for dinner? Yup BBQ. 🙂

What was on the menu tonight? Oh my goodness gracious me, it was super yummy! Ooops I digress… mouth was having a quick flash-back to dinner… 

Ooops… Was so hungry I almost forgot to take a photo for you all!

Acorn squash, round zucchini, onion wedges, sweet corn on the cob, potatoes (lightly spiced and cooked in aluminium foil with a bit of vegan butter), and vegan burgers. I flavoured the acorn squash with salt, pepper, garlic and onion powder with butter and started off with cooking it in the aluminium foil – but the foil kept opening so thought “sod this” and took them out the foil and put them direct on the grill – best thing about that was the butter had almost all melted so poured it over the squash ummmm. I did pretty much the same with everything else (spice-wise) except adding paprika to the potatoes, onions and zucchini with the addition of smoked paprika to the onions. With the burgers, I did the same spice (omitting the smoked paprika) and then added chipotle BBQ sauce over top. Oh yaah… 

But alas… what would our blog post be without at least one “issue”? Today we picked up a bag of charcoal and Ben doused the coals in lighter fluid, but not everything took! So it took another good dousing before we had a good fireball and the coals finally took. Even Jack had a chuckle as I explained the “issues” we’ve been having with this BBQ! BUT… it finally caught and we got to cooking – although Ben was fretful that we’d not be having dinner tonight. 

One of the highlights was when I came out the vardo and spotted Billy the goat up round our neighbour Ron’s rig and said “Hello Billy” and he came trotting over to me at rather high speed. First thought “Oh shit! Is he going to attack?!!” With a picnic table and BBQ between us, I had a quick thought of backtracking at a relative high speed back up the steps into the vardo. But no, he was just happy to see me and eager to come for his scratch. I guess I’ve felt a bit comforted having a natter with them all while they’re in their pens with a fence between us. But a goat on the loose high trotting it over for a visit…

Vegan candy being sold at Walmart – and only $1!!!

He’s a damn smart cookie though as he realised that he was not able to get round to me with a table and BBQ in between us, so I told him to walk round the table and BBQ and he totally listened to me! Came for a quick scratch behind the ears and then proceeded to munch on the Nopales cactus right behind the picnic table.  Jack came over for a quick visit with Cleo (who I’d been erroneously Chloe) and I told him about Billy’s rushing over to visit and he told me that he only does that with people he knows and likes. Yep… I beamed. Billy the goat likes me! 😀

Even says “VEGAN” right there on the packet! It’s kind of like Starburst candy, but not quite.

Popped up to Anthem today to hit-up Walmart and while we’re checking out, Ben picks up a packet of sweets and gets all excited and exclaims “WOW! These are vegan – even say’s it right there on the packet…!” That’s a pretty big thing for Walmart! Noticed it first with the new packet of Earth Balance (butter), but it’s still a novelty.

If I thought simply wearing hijab to Walmart out here brought out people staring, wearing full abaya (long dress) and hijab brings people to a literal mouth-gaping-open standstill… C’mon, I wore my nicest abaya today and all – they must have been mesmerized by the beautiful designs over it… 😉

It was a rather uneventful day all-in-all other than getting up to “the big smoke”, an incredibly delicious BBQ dinner, and Billy the goat near making me pee my pants with momentary thoughts of being mauled by a goat… But while I love it out here, and Billy the goat is a huge anchor (ha!), I’ve been feeling my feet itching… Ready to move on to the next destination and adventure… Could be the heat getting to me or has the wind changed direction and it’s calling deep within my soul…?

RV Vegan Cooking: Wakame Rice Salad

With as hot as things have been lately, cooking has been a bit of a challenge – not wanting to heat the vardo up too much, and a nice change from crockpot cooking and BBQ-ing. Plus, I’ve been craving a salad… But not your ordinary, run-of-the-mill salad but a “Leyla Salad”. That means… anything is possible. 😉

Wakame is a seaweed with incredible nutrients and a good source of iron too. Plus, it’s absolutely delicious!

Wakame Rice Salad

2 cups cooked cold rice
2 zucchini, cut into matchstick size pieces
2 cucumbers, cut into matchstick size pieces
3 cups green beans, cut into 1″ size pieces
2 red bell peppers, julienne
4 cups cherry tomatoes, cut in half
1/2 block extra firm tofu, cubed
5 cups wakame seaweed, soaked washed and chopped into sizes you like

Mix all the ingredients in a large salad bowl. Pour salad dressing over it and toss together very well. Let sit for 20-30 minutes before serving.

Dressing

3 cloves garlic
2″ piece of ginger
2 TBSP sesame seed oil
1/4 cup vegetable oil
3 TBSP sudachi citrus marinade
1/4 cup Chingkan Chinese vinegar
3 TBSP Tamari

Place all ingredients into the food processor and process until smooth and creamy. Pour over the salad and mix very well together.

RV Vegan Cooking: Seitan Malaysian Chick’n Satay

I was craving chicken satay the other night… something I have not had in years. Having easy access to the BBQ, I figured that was the perfect opportunity to make these delicious morsels and experiment on my own vegan version of satay. I gotta say… I was so happy with the results. Delicious!

Of course… you have two nimrods operating the BBQ and I swear there must be a You Tube video up featuring us… again. This time, Ben got the BBQ started well, but then popped the satay’s on the grill right away instead of letting the coals heat up first… Just another laughable experience on our adventure here. But I gotta say, he sure is learning from these experiences… Eventually, we’ll be expert BBQ-ers. 🙂

Seitan Chick’n Satay

½ Onion
1″ piece ginger
3 cloves garlic
2 stalks lemongrass (white parts only)
½ teaspoon Salt
2 TBSP Sugar
1 tsp Coriander Powder
1 tsp Turmeric Powder
1 tsp Cumin Powder
1 tsp Sweet Paprika Powder
½ tsp Chili Powder
1 tsp Curry Powder
1 tsp sesame oil
2 tsp Tamari
3 TBSP cold water

2 cups and 1 TBSP vital wheat gluten
1/4 cup nutritional yeast
1 tsp Vegeta vegetable bouillon powder
1 tsp dried marjoram
1 cup cold water
3/8 cup vegetable oil
3 tsp Tamari

12 bamboo sqewers (soaked in water for 2 hours)

1. Mix the first 15 ingrediets together in the food processor and blend until smooth. Set aside.
2. Mix the next four ingredients together in a large bowl until very well mixed and then in a separate bowl, whisk together the next 3 ingredients plus the mixture in the food processor. Add it to the dry ingredients and bring together into a dough. Knead for 5-10 minutes and then set aside for 20 minutes.
3. Take 2 TBSP of the mixture and knead the dough very well, then form it into a log shape and flatten out slightly. Sqewer the dough through the bamboo sqewer and set on a tray. Repeat until all the dough is on the bambook sqewers and set on the tray.
4. Steam the seitan in the oven while on the skewers until it is cooked through (20-30 minutes). Place the skewers of seitan satay on a baking tray which is sitting over a basin of water and cover seitan with aluminium foil.
5. Heat BBQ until very hot. Brush about 2 TBSP vegetable oil over the grill (I placed an aluminium foil over the grill and then brushed the oil all over the aluminuim foil). Add the skewers of satay and then let cook on the BBQ until browned well.

Serve with steamed rice and chunks of fresh cucumber, sweet onions and satay sauce.
Satay Sauce

2 cups dry roasted peanuts (I didn’t have so I used 3 TBSP smooth peanut butter – if you have chunky peanut butter, that would be better)
1/3 cup water
1/3 cup coconut cream (from can)
3 cloves garlic
1 tsp sweet paprika
3 TBSP sugar (I used white but brown would be best)
2 tsp sesame oil
2 TBSP vegetable oil
1 tsp dark soy sauce
2 TBSP Tamari
1-2 tsp Sriracha chili sauce
1 TBSP lime juice (or lemon juice or 2 TBSP tamarind pulp)

1. Place the peanuts in the food processor and process until they are chopped and still chunky (do not over process). Remove from food processor and set aside.
2. Put the remaining ingredients (unless using smooth peanut butter, if you are using this, add it now) into the food processor and process until smooth. Add the mixture to the peanuts and mix very well together.

 

Losing a Trusted Friend…

Obituary…

It is with great sorrow and profound sadness (especially after cognition that there shall be no more water boiled for tea [and less painfully, for dishes] or mug cakes made), that we report to you that after 8 1/2 years of dedicated and devoted service, offered with only love to please in his mechanical heart, our dear microwave died suddenly, and without cause or provocation this afternoon after his final act of service… boiling noodles for spaghetti. Several attempts at resuscitation were made but were in vain.

In lieu of flowers, and proficient disposal of dear microwave, donations are being accepted in order to replace said microwave…

RIP dear friend…

RV Vegan Cooking: Vegan Spice Mug Cake

Ben went to bed early and I got a desperate urge for dessert – what to do? Ignore my craving, or be selfish…? Selfishness won out… easily. 😉

Chocolate cake flashed through my mind and my mad craving launched me on a frantic search for cocoa powder in the pantry in hopes of making a chocolate mug cake. Can’t even blame mid-month hormonal surges or PMS for this… URGH, we’re out of cocoa powder. Damn! What to do…? Ahhhh spice cake, yes I think so.

I raid the pantry in hushed silence grabbing everything that I need to make this secret cake, curbing my midnight mega snack attack, and not wake Ben up – his bed is right opposite the pantry. Mission accomplished, yaay! Who says I can’t be stealth? hehehe

I make my mug of cake and just as I sprinkle some powdered sugar over the top as a perfect finale, the scent of fresh spice cake desperately pleading with me to grab a spoon and dig in, a sound shocks me back out of my reverie and silent preparation of jumping face first into this mug of deliciousness… “Are you making a dessert?!” DAMN! The man has woken up! I then hear a small, child-like voice pleading… “I want sum…” Stealth-mode has been compromised. Here we go… round two.. slaving over a hot… er… microwave. Thank goodness this cake only takes a couple of minutes to prepare and 1 minutes and 45 seconds to “bake” in the microwave.

This is a perfect size individual serving, and I love that I don’t have to bake a full cake, plus not having a stove that works at the moment, this is a great alternative especially when the sudden desperate midnight urge for cake hits.

Vegan Spice Mug Cake

4 tbsp all-purpose white flour
3 tbsp sugar
1/4 tsp baking powder
1/4 tsp salt
1/4 tsp all spice
1/2 tsp cinnamon
4 tbsp non-dairy milk (I used almond milk)
1 1/2 tbsp vegetable oil
1/2 tsp vanilla extract

Mix all the dry ingredients together very well until incorporated. Add the wet ingredients and mix together very well. Cook in microwave for 1 minute and 30 seconds. If the cake is still a bit wet after 1 minute 30, add another 15 seconds to the cook time.

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Now if I can only convince Winston that he doesn’t need to go out for a walk… He’s snoring, maybe I can pop into bed without him waking up? But then again, I do need to walk these calories off…

RV Vegan Cooking: Seitan Char Siu (BBQ Vegan Pork)

Now does this look like authentic meat or what? Very authentic in taste and 100% plant-based

Oh yes, I am obviously enjoying the break from crockpot cooking as we used the BBQ again tonight in an experimentation that went very well. 😉 Tonight’s dinner was a combination of Ben and my cooking. I did all the prep work and Ben BBQ’d it all. I only turned the seitan over on the BBQ and turned the veggies over while Ben got busy working on something with the car, but other than that… he took care of it. 😉

When Ben first married me, I introduced him to a lot of authentic Chinese food. I remember at one point his father came over to visit and he opened up one of our cupboards and pulled out a few items and said to his Dad “In all my life, I never would have thought that I would have something that looks like black wiry hair or seaweed in my pantry!” Those early day introductions were sometimes quite “interesting” dinners for this poor meat-and-potatoes American boy. But 10 years later, he’s as comfortable with many of these items as I am.

One of Ben’s absolute favourite dishes (from our pregan and non-Muslim days) was char siu – roast BBQ pork – often found in dim sum restaurants and hanging up in the window of the restaurant kitchen along with hanging roast duck and chicken. I’ve made char siu in vegan version before, but never on the BBQ which gives it that added authentic flavour and crispiness of the flame roasted parts. This is one dish that Ben gets an actual craving for, and thank goodness I’ve developed a recipe that satisfies his appetite and craving. But, as I mentioned above, tonight was the first time I’ve actually made it on the BBQ, and oh my goodness gracious me… I am in very much love. 🙂

In fact, the smell of the food cooking wafted over some great distances… Just before dishing up and sitting down to dinner, I took Winston for a walk down to the doggie park. On the way back, I hit the area just before the swimming pool and oh my! My olfactory senses were in a heady spin and my stomach began to talk to me quite loudly as I could smell our BBQ’d food all the way down at the swimming pool. I wonder what others in the park who know we are vegan must think when they get hit with the delicious scent of what is cooking on our BBQ…? I wonder if they get jealous! lol

It’s a bit of a haul in preparing the seitan, and quite honestly, I suggest making the seitan ahead of time and then keeping in the fridge overnight, but if you didn’t have a chance to do this, then it’s no problem cooking it earlier in the day and then putting it on the BBQ.

Here is the recipe…

Char Siu BBQ Seitan

2 1/2 cups vital wheat gluten flour
1/2 cup plain white flour
1 packet “Hor” brand Char Siu marinade mix
1 TBSP garlic powder
1 TBSP onion powder
1 1/2 cups cold water
1/4 cup vegetable oil
3 TBSP tomato paste
3 TBSP light soy sauce (or Tamari)

1. Mix dry ingredients together until very well combined. In a separate bowl, mix together all the wet ingredients until very well combined. Pour the wet mixture into the dry mixture and mix together until it combines into a glutenous dough. Knead for 5-10 minutes. Set aside and let it rest for 20-25 minutes. Shape it into a log that resembles a piece of meat.
2. In a crockpot, add 1 1/2 cups cold water, 1 TBSP each onion and garlic powder and 3 TBSP Hoisin sauce. Mix very well. Add the seitan log into the crockpot and cook on HIGH for 3-4 hours until cooked through. At the half-way point (either 1 1/2 or 2 hours) turn over the seitan log and resume cooking.
3. Once seitan is cooked through, remove from crockpot to a large tray. Pour 2 TBSP Hoisin sauce and 1 TBSP sesame seed oil over the seitan and let sit while the BBQ is heating up. Once BBQ is hot, add the seitan and cook on BBQ for 15-20 minutes each side until the outside is cooked to your perfect desire.

Rabbit sitting underneath our next door neighbour Ron’s RV this afternoon. I took this photo while sitting on our sofa.

While the seitan was cooking in the crockpot, I was sitting on the sofa crocheting a blanket – figure it’s good to get blankets and such made so that when we move further north – and when we hit winter time – we’re all set. So I was sitting here crocheting and Ben says simply “rabbit”, I look up and see this rabbit hop under our next door neighbour, Ron’s, RV. Of course, I’ve always got my camera handy, and had to snap a couple of pics. I’m still in awe of this wildlife that is so close and living among it all.

RV Vegan Cooking: The Compassionate BBQ

It’s Memorial Day weekend and with the site full of weekend campers, I decided that it was definitely time to BBQ along with all the other campers BBQ-ing this weekend. But what do vegans actually BBQ? Of course, the obvious comes to mind, but what about that which is not so obvious? How do vegans who had been avid carnivores and never stopped loving the taste of meat, but simply choose to not eat it for ethical reasons, BBQ and enjoy all the tastes that they used to enjoy in their pregan years satisfy the want without compromising values? Easy… Seitan!

I have been making seitan for two years now, and I can definitely admit that my early attempts were less than desirable, but as I’ve experimented I’ve been able to make seitan that is incredibly authentic to meat in taste and texture, and is very delicious. However, I have never BBQ’d seitan and had no idea how it would turn out. So tonight’s meal was as much an experimentation with absolute hope for the positive.

There is a church in the area which holds “Moving Markets” every so often, where they sell 60 lbs of vegetables for $10! It so happened that their last Saturday for these markets for the season (until November when they’ll restart up) was today. So Ben and I were up bright and early and under advisement from Jim over here at the site to get there early, were there before 7:30 (they start at 8am). We thought we’d have to wait around until 8, but were welcomed in that small town manner of open arms and we got our produce and were out of there long before 8am. This afforded us a lovely drive back through the back roads – gosh this is some beautiful country for the desert…

This is what 60 lbs of produce looks like in the fridge…

 

We picked up red bell peppers, tomatoes, two full grocery store bags of cherry tomatoes (you can see one of the bags on the bottom shelf above the drawers), organic cucumbers, zucchini, some strange looking squash that it supposed to be zucchini but had weird long necks to some of them and others are round like tennis balls. We got acorn squash, a ton of green beans, and two Mexican melons. I was worried it wouldn’t fit into the fridge, and actually had to put some things in the fridge door.

But with this wonderful “score” today, I knew what I was going to make; and quite frankly, after 3 1/2 weeks of crockpot cooking, I was SO ready for a change, and BBQ was the perfect reprieve… BBQ kebabs…! Oh yeah! And holy crap the seitan tasted just like meat after being on the BBQ! Ben was in complete heaven eating in complete silence in his enjoyment.

I made two kinds of kebabs, one had the “meat” in it, but then I ran out of “meat” so made four skewers with just red pepper, cherry tomato, and onions. Oh and skewers… of course I didn’t have any skewers in the house and my lovely metal ones with wooden handles… seems like I left them behind in the apartment. URGH! SO unhappy about that. 😦  BUT… what did I have in the house which made a perfect substitute? Disposable bamboo chopsticks – not the kind that are stuck together at one end which you have to pull apart, but these are individual bamboo sticks. Without a sharper point, you do have to be careful working your veg and seitan onto the skewers, but they do work perfectly. Oh and you do need to soak them in water for about 1 hour before you use them – this prevents the wood from burning.

To make the seitan, look at my recipe earlier on this blog for my Seitan Pot Roast for the recipe for the seitan – although for this particular recipe, I did not use Diet Coke, I used 2 1/2 cups of vital wheat gluten, 1 cup plain flour, 2 cups water – you do not want the mixture wet in the least, so if you need to add more vital wheat gluten to get a firm texture then do so. I cooked it in the crock pot with 1 cup cold water, 3 TBSP Tamari, 3 cloves garlic (sliced) and 1 onion (sliced). I set it to HIGH and cooked it for approximately 5 hours. Half way through, I turned the seitan over in the liquid. After it cooked, I let it sit in the liquid until it was cool and then moved to the fridge. Keep it (at least 24 hours) in the liquid you cook it in. Wait until it has sat in the fridge for at least 24 hours before using it as meat.

For the marinade on the kebabs (I marinated the vegetables (except tomatoes) and the seitan in this for about 2 hours):

3 cloves garlic
3 TBSP Tamari
3 TBSP vegetable oil (can substitute olive oil)
1/2 cup cold water
Juice from 1/2 lemon
1 TBSP garlic powder
1 TBSP onion powder
1 TBSP cumin powder
1 TBSP coriander powder
1 TBSP Middle Eastern Seven Spice powder

Place all ingredients into the food processor and blend until completely smooth.

I also cooked the green beans on the BBQ. I cut the tips off the green beans, put them in a sheet of aluminium foil, added salt pepper, garlic and onion powder, a little smoked paprika, and vegan butter. Wrap it all up and pop the parcel onto the BBQ.

Now it did not end there because I also made a dessert… I took two apples and chopped them into small cubes. In a bowl, I added raisins to the apples, some cinnamon and sugar. Stir it together well.

On a piece of foil, place a large flour tortilla. Add half the apple and raisin mixture onto the center of the tortilla, and put some globs of vegan butter on top. Roll the flour tortilla and then roll the whole thing in the aluminium foil – repeat with the other tortilla shell and other half of the apple raisin mixture. Place on BBQ and cook while the kebabs are cooking.

The kebabs will cook for approximately 25-30 minutes. Baste them with the marinade as they cook. I cooked them while the rice was cooking and as soon as the rice was cooked, took everything off the BBQ.

You would think that starting a BBQ would be an easy thing to do… Had you watched us two trying to get this BBQ going… there were probably a few campers having a right laugh at us. It involved rolled up paper (which started as kindling), 70% rubbing alcohol… some twigs, dried up pine cones, pine needles and whatever else I could find around the site… a hell of a lot of smoke and finally… Ben went over to our Rollin Green Project neighbours for some liquid fire starter… Note to selves… buy quick start charcoal (we’re using what was left in the RV when we bought it – for all we know, it’s 10 years old!) and fire starter liquid… Oh… and a thermal fire proof  apron so that I don’t burn my boobs! Yep… each time I went close to the BBQ to turn the kebabs, my boobs were on fire – I have mentioned before how short I am yes? Apparently, my boobs are at hot charcoal level… ouch!

But… dinner was great and new lessons learned on how to start a BBQ. Now thinking what I’m going to make on the BBQ tomorrow night.

In other news this week, my birkini (swimsuit) which my good friend Donna bought for me for my birthday earlier this month finally arrived on Thursday. Must say, we had to file an official complaint with DHL… The delivery person came round on Wednesday, and couldn’t be bothered to find our lot or walk the 50 feet to the main office building and instead dropped it off at one of the cabins under the door mat to it. Jack (the owner here) found it on his morning rounds on Thursday. URGH! Stress over regarding that, but yaay! It’s here and I finally got to go swimming for the first time in years. What a wonderful time that was too.

Earlier, I took Winston out and spotted a vulture flying overhead. Grabbed some good pics of it too. SO love my camera and the zoom it gets (I’ve a Nikon Coolpix L110).

Here are a few more photos of the vulture soaring overhead… It is just so peaceful to sit and watch.

Vegan RV Cooking: Black Beans and Rice

I’ve been well under the weather the past few days with a really bad Fibromyalgia and arthritis flare-up, so I wanted to make something super easy today, and something that Ben could easily keep an eye on every couple of hours while I spent much of the day in bed after yet another sleepless night. So as I went through the pantry, found a bag of black beans and decided to make black beans and rice. It’s a bit Brazilian inspired, and something Ben loved, reminding him of the time he spent living in Brazil and the foods he ate there.

This is a very simple dish, packed full of healthy protein, and delicious. You only really have to check on it a few times, especially in the first few hours to make sure that the water level doesn’t drop too low and the beans burn. Found out that it actually didn’t dry up and the liquid made a really delicious soupy sauce over the rice.

Here’s the recipe – something I’m going to be making more often I feel.

Black Beans and Rice

2 cups black beans, washed
Enough water to cover with 2 inches above top layer of beans
3 cloves garlic, sliced
3 bay leaves
1 TBSP chili flakes
1 TBSP salt
1/2 TBSP ground black pepper
3 TBSP ground cumin
1 TBSP ground coriander
3 TBSP vegetable oil
1 can diced tomatoes
1 cup TVP chunks

1. Soak beans for 4 hours until doubled in size. Drain water and add to the crockpot.
2. Add garlic, chili powder, bay leaves, salt, cumin and coriander. Cook on HIGH for 4 hours.
3. After the beans have cooked for 4 hours and are soft, (taste the liquid to see if you need to add more salt) add the diced tomatoes, TVP chunks and vegetable oil. Stir very well and cook for a further 2 hours on HIGH. Taste again to see if you need to adjust seasoning. I only had to add a little more salt and just a little more cumin. Remove crockpot lid and cook for a further 1 hour until the liquid has reduced but the sauce is still soupy-ish.

Serve over steamed rice.

RV Vegan Cooking: Székely Gulyás (Gypsy Goulash) with Polenta

Székely gulyás is pronounced like “seh-key goo-yahsh” and loosely means “gypsy goulash” in Hungarian. Traditionally, you add sauerkraut to the recipe, but I did not do that tonight, but I did add it in the end-note. This is a bit spicy – you can add more heat or you can reduce the heat depending on your taste. Also with the vegetable oil in the “meat” sauce, you can add a bit more if you like – it really does add to the richness of the flavour – and you can also add vegan butter in place of the oil, but melt it first.

Székely Gulyás (Gypsy Goulash) with Polenta

2 cups yellow cornmeal
3 TBSP nutritional yeast
2 TBSP Vegeta vegetable bouillon powder
1 TBSP garlic powder
1 TBSP onion powder
5 cups boiling water
1 tsp ground black pepper
2 TBSP vegetable oil

2 cups TVP chunks
2 cups boiling water
1 TBSP Vegeta vegetable bouillon powder
2 tsp chili flakes
2 TBSP paprika
1 tsp salt
1/4 cup vegetable oil
1 TBSP garlic powder
2 TBSP onion powder
1 small can tomato paste
1 can diced tomatoes
1/2 can spaghetti sauce
1 large green bell pepper, diced
3 stalks green onions, sliced
5 cloves garlic, diced finely

1. Turn the crockpot on to HIGH heat and mix the yellow cornmeal, nutritional yeast, vegetable bouillon powder, garlic powder, onion powder, and black pepper together very well in the crock pot. Add the boiling water and vegetable oil and mix together very well. Cook on HIGH for 1 hour.
2. While the polenta is cooking, in a large separate mixing bowl, add the TVP, Vegeta vegetable bouillon powder and boiling water. Set aside for 10 – 15 minutes. Then add the remaining ingredients except the vegetables. Mix very well together, make sure the tomato paste is well combined and not “clumping”. Then add the vegetables and mix together well.
3. After 1 hour, add the “meat” mixture to the polenta – do not stir but smooth out the top of the mixture over the entire crock pot. Some of the polenta will mix with the “meat” mixture. Cook on HIGH for 3 -4 hours until the polenta is cooked – the bottom part should
be like a thick cake.

Serve plain or with sour cream.

Note: You can also add 1 can of sauerkraut to the “meat” mixture.

RV Vegan Cooking: Stew and Cornbread

Had to pop up into town to get errands taken care of today, so by the time we got home I was too exhausted to get really inventive or creative, so I decided to throw together a quick stew with homemade cornbread, and boy was it delicious. Yup, it’s a one pot meal in the crock pot and the cornbread was delicious with perfect texture.

Here’s the recipe…

Stew and Cornbread

1 cup TVP crumbles
1 cup boiling water
1 TBSP garlic powder
2 TBSP onion powder
1 tsp paprika
3 TBSP rolled oats
1 TBSP plain white flour
2 TBSP vegetable oil
3 TBSP tomato paste
1 tsp salt

1/2 head cabbage, diced
1/2 lb baby carrots
2 cups frozen peas
2 cups frozen green beans
1 large onion, diced
5 cloves garlic, sliced
6-8 stalks celery, sliced
1 leek, sliced
2 TBSP chopped fresh dill
1 can diced tomatoes,
1 cup water
2 TBSP Vegeta vegetable bouillon (or vegan bouillon of your choice)
2 TBSP onion powder
1 TBSP garlic powder
1 TBSP paprika

1 1/4 cups plain white flour
3/4 cups corn meal
1/4 cup white sugar
2 tsp baking powder
1/2 tsp salt
1 cup non-dairy milk (I used almond)
1/4 cup vegetable oil
1 TBSP ground chia seeds
3 TBSP cold water

1. Mix well the TVP crumbles with the dry spices (garlic and onion powder, paprika, and salt). Add the boiling water and mix together well. Set aside for 10 minutes.
2. Fluff up the TVP mixture and add tomato paste, vegetable oil, rolled oats, and flour. Mix together very well until it comes together like a big ball. Set aside.
3. Add all the vegetables, dill, onions and garlic to the crock pot. Pull off a bit of the TVP ball and roll into crude balls. Add to the mixture and toss – if it breaks apart, don’t worry, it’ll probably break apart when cooking anyway.Add the canned tomatoes, bouillon, spices and water, mix together very well and cook on HIGH for 2 hours.
4. Mix together the dry ingredients: plain white flour, corn meal, white sugar, baking powder, and salt very well together. Add the milk and vegetable oil – do NOT mix in yet. In a separate container, mix together the chia seeds and cold water until it is the consistency of beaten egg. Add this to the corn bread mix and mix very well until the dry ingredients are well wet.
5. At the 2 hour mark of cooking the stew, add the corn bread mixture to the top of the stew and spread out well. Cover and cook a further 2 hours on HIGH. After 2 hours, lift the lid off the crock pot and continue to cook for another 1 hour without the lid.