Wednesday, January 28, 2009

Thanksgiving 2008

Hello Everyone:

I am not sure if anyone still reads this blog anymore as it has been many years since the last post. I've decided to try and keep a better log of the foods I make that I enjoy because I often never print off a recipe that I try online or never save it on my hard drive which can lead to hours of searching the internet later on. Also new recipes or ones that are drastically modified are never recorded.

My first post includes recipes I used for thanksgiving 2008.

Please excuse any typos and grammatical mistakes (I will try to edit posts but I will make no promises :-D). Also I will try and use tags for each post.

So enjoy what I hope is the just the first of many post in the future.

Lucas Franklin

Uncooked Cornbread

Cornbread Recipe

3 teaspoons egg replacer
4 tablespoons hot/warm water
2 cups yellow cornmeal
1 cup all-purpose flour
4 teaspoons baking powder
4 tablespoons white sugar
7 tablespoons vegetable oil
2 cups water
1 teaspoon salt

1. Preheat the oven to 450 degrees. Grease a cast iron skillet with shorting or soy butter.
2. Combine egg replacer with water and stir until all the powder is dissolved in the water. In a separate bowl, combine cornmeal, flour, baking powder, sugar and salt. Add egg mixture, oil and water; stir until smooth. Spoon the batter into the greased skillet.
3. Bake in a pre-heated oven for 15-20 minutes, until the center is completely cooked and the edge is brown.

Original Recipe

Uncooked Biscuits

Vegan Biscuits

Cooked Cornbread and Biscuits

1 tsp. salt
1/2 cup margarine
6 teaspoons baking powder
4 cups all-purpose flour
1 1/2 cups plan unsweetened soy milk
Whole-wheat flour for dusting

1. Preheat oven to 475 degrees. Grease a baking sheet with shorting, soy butter, or cooking spray.
2. Combine the flour, baking powder and salt in a bowl.
3. Cut the margarine into small pieces and incorporate it into the dry ingredients using a fork or pastry knife.
4. Add the soy milk and stir until completely incorporated (stir as few times a possible)
5. Roll the dough out on a surface lightly dusted with whole-wheat flour.
6. Cut out the biscuits and place on the greased baking sheet.
7. Bake for 12-15 minutes (until the edges are slightly brown)

Original Recipe

Uncooked Dressing

Cooked Dressing


1 Carton of UnChicken Broth
1 Small onion
1 Batch of Cornbread
1 Batch of Biscuits
Celery to taste
Sage to taste
Salt and Pepper to taste


1. Preheat oven to 400 degrees. Grease a large baking pan such as a casserole dish.
2. In a food processor, process the cornbread and biscuits until there are no more large pieces left. Chop the celery in the food processor as well.
3. Chop the onion until very fine. Place the broth in a large pot and combine with the chopped onion. Simmer for 10 minutes.
4. In a large mixing bowl combine the cornbread/biscuit mixture, processed celery, onion and broth, sage, salt and pepper and mix together.
5. Pour the uncooked dressing into the greased baking pan/casserole dish and bake for 30-40 minutes.

Fried Chicken Seitan

Fried Seitan

1 1/2 cups vital wheat gluten flour
1/4 cup nutritional yeast flakes
1 cup water or vegetable broth
1/2 cup soy sauce
1 tablespoon tomato paste

Simmering broth
10 cups water or vegetable broth
1/2 cup soy sauce

1. Mix together vital wheat gluten and nutritional yeast flakes
2. In a separate bowl mix together the water/broth, soy sauce and tomato paste
3. Pour wet ingredients into the dry and combine with a firm spatula, knead dough for about 3 minutes until a spongy, elastic dough is formed.
4. Combine all ingredients for the simmering broth in a large stock pot (do not heat).
5. Roll out the seitan down and pull off pieces for your desired shape (try to flatten each piece)
6. Place seitan pieces into the cold broth. Turn on the heat to the broth and bring to a boil. Once the broth has reached a boil lower heat down so the broth will simmer.
7. Simmer the seitan for 1 hour in broth turning the pieces occasionally.

Frying the Seitan
1. Heat the oil in a skillet at medium heat.
2. Combine all the dry batter ingredients in one bowl and place the soy milk in a separate bowl. Dip the cooled seitan in the soy milk and then in the batter (coating both sides)
3. Fry in oil until brown on both sides (3-4 minutes for each side)

Original Recipe

1 tablespoon Cajun seasoning
1 tablespoon ground rosemary
1 teaspoon salt (to taste)
1 teaspoon pepper (to taste)
1.5 cups all-purpose flour
3/4 cup corn meal
1/2 cup plan unsweetened soy milk

1-2 cups vegetable oil (for frying)

1. Heat the oil in a skillet at medium heat.
2. Combine all the dry ingredients in a dish. Place the soy milk in a separate dish.
3. Dip the prepared seitan in the soy milk and then in the flour mixture (until completely covered.
4. Fry in oil until brown on both sides (3-5 minutes for each side)

Last slice (sorry for the bad quality)

Double-Layed Pumpkin Cheesecake

8 ounces Tofuttie Better Than Cream Cheese
12 ounces firm silken tofu (not the water-packed kind)
3/4 cup sugar
2 tablespoons lemon juice
1 teaspoon vanilla extract
1/2 teaspoon almond extract

1/2 cup pumpkin puree (canned)
5 tablespoons brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/2 teaspoon nutmeg

1 9-inch graham cracker crust

1.Preheat the oven to 350F.
2. Put the first set of ingredients (toffuti through vanilla) in a food processor and puree until completely smooth. It should be silky smooth--not chalky or lumpy.
3. Remove a cup of this mixture from the processor and spread it in the bottom of the crust.
4. Add the next set of ingredients (pumpkin through nutmeg) to the ingredients remaining in the food processor and process until well blended. Smooth it carefully over the white layer in the crust, heaping it slightly in the middle. Bake until the center is almost set, about 45-55 minutes. Remove from the oven and allow to cool. Refrigerate until completely chilled, at least 3 hours.

Original Recipe

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