Recipes from the Vegan Podcast of Horror

Recipes from the WHORES Potluck of Horror, Friday, Dec. 9, 2011.  Movie was The Sinful Dwarf (1973).  Podcast is forthcoming.

VEGAN TUNA

Vegan tuna is a recipe I’ve covered before on this blog–it’s especially good as a sandwich spread with a slice of tomato and lettuce.

Ingredients:

2 sticks organic celery
1 can of organic chickpeas, rinsed and drained
1/4 cup vegan mayonnaise
Just a touch of onion (no more than a tablespoon, minced)
2 T. sesame tahini
1/2 a lemon’s juice
Salt to taste

Whirl everything in a blender or food processor until smooth.

VEGAN TACOS


True confessions: I used store-bought pico de gallo, salsa verde, and one that was a little too hot called Salsa Diablo but still very good.  Thank you, Michael’s Fresh Market.

Ingredients:

Veggie meat:
3 cups Texturized Vegetable Protein, soaked overnight in equal parts water (expands to about 6 cups TVP).  TVP is brown, dry crumbles made of soy meant to resemble ground meat.  Often it is flavored with “beef” or “chicken” –quotes added as it’s not really chicken or beef– I’ve only encountered TVP in health food and bulk stores.  TVP is great though because it has very little fat and it takes seasoning extremely well.  Once soaked, TVP is chewy and crumbly like ground beef or turkey.

One packet of taco seasoning or any blend of cumin, chili powder, garlic powder, and salt.
1/2 a large onion, minced

Directions:
Fry onion in a pan in a tablespoon of oil, add pre-soaked TVP and spices over medium heat.

More taco ingredients:

Salsa, shredded lettuce, guacamole, chopped tomato, chopped onion

CHERRY PIE WITH STREUSEL TOPPING

Don’t forget the non-dairy vanilla ice cream!
More true confessions: I was having quite a week and I totally copped out and bought a store bought crust.  How unfortunate, I know.  Next time I have vowed to make the crust from scratch, though it wasn’t bad, homemade is always better.  Nevertheless, if you use a store bought crust, this pie is really fast to make.

2 bags of frozen cherries, thawed and drained (5-6 cups, can also use fresh or canned)
1 pie crust
3/4 cup sugar
1 T. lemon juice
1/4 teaspoon vanilla extract

Streusel topping
1/3 cup all purpose flour
1/3 cup sugar
1/3 cup nondairy butter, chopped into small bits
dash cinnamon

Directions:
Line a pie pan with pie crust.  Spread a thin layer of non-dairy butter on the bottom and sides of crust, this helps prevent it from getting mushy.  Stir cherries, sugar, lemon, and vanilla together in a bowl.  Dump cherry mixture into pie crust.  Mix up the streusel, leaving it crumbly.  Spread streusel over cherry mixture.

Bake at 425 for half an hour, then reduce temperature and cover the pie with tented aluminum foil to prevent burning.  Cook for 30 minutes longer.  Turn off oven and allow pie to sit in the oven for 20 more minutes.

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