Apple pumpkin risotto caramelizedÂ onions
Category: Cooking, Dinner, Vegan Recipes Tags: Alana Chernila, book club, cooking from scratch, From Scratch Club, frozen dinner, Homemade Pantry, Julie Hasson, Post Punk Kitchen, seitan, vegan sausage, vital wheat gluten
For the broth in the piccata sauce, you can totally use a cup of leftover broth from the simmered seitan. Add one cup of water to get the two cups you need, since the seitan broth will be very strong.
When Mis Tacones launched as a vegan pop-up in 2022, Polo Bauelos cooked their scratch-made seitan asada and hand-pressed tortillas while wearing stiletto heels. It was a fitting choice: Mis Tacones, which translates to both my tacos and my heels in Spanish, got its start at Saturday markets and queer dance nights, selling juicy and tangy seitan asada. The vegan pop-up provided free meals to trans people of color, and developed a reputation within the vegan and LGBTQ community in Portland.
Soon, Mis Tacones will have its own place to serve tacos and tortas, with or without heels on: This February, Bauelos and partner Carlos Reynoso will open their highly-anticipated restaurant in Northeast Portland, serving seitan tacos, burritos, and chimichangas, in the former Tiffin Asha spot on Killingsworth.
In November 2022, Bauelos and Reynoso met with Tiffin Asha owner Sheila Bommakanti to discuss plans to take over the Killingsworth space â€” both parties felt that it was meaningful to continue the spaces legacy as the home of a BIPOC and queer-owned business.
Reynoso first introduced Bauelos to seitan-making using a recipe from Post Punk Kitchen almost a decade ago. Bauelos tweaked their recipe into something their own â€” instead of stewing seitan on the stove, they bake it until the broth is fully absorbed and seitan has doubled in size. From there, they apply traditional Mexican cooking techniques to lock juicy flavors into the gluten-based protein. When I was a kid, I used to love science class and playing around with chemistry, Bauelos says. Cooking is no different from that.
Bauelos previously worked at vegan restaurants in Portland , but left to focus on Mis Tacones, while driving Lyft and Uber to pay the bills. In addition to co-owning Mis Tacones, Reynoso works full-time as a sexual health educator for the Multnomah County health department. But opening a restaurant in 2022 was not something either chef had imagined for themselves; it was the Portland restaurant community that helped them turn the pop-up into a full-blown restaurant. Bauelos and Reynoso originally asked Cafe Reina owner Erica Escalante about taking over her lease; Escalante recommended the Tiffin Asha space, which closed in May 2022. Judith Stokes, owner of Derby and a friend and mentor of Baueloss, connected them with Justin and Lisa King â€” owners of Ben & Esthers â€” who provided funding for the project. I havent fully gotten a chance to process the reality we are coming into, Bauelos says. Dette er forbløffende. A truly, truly life changing experience.
The Killingsworth space currently seats 36 indoor dining will depend on the latest COVID-19 safety protocols when the restaurant is up-and-running and the new owners intend to double that with an outdoor patio. We want to transport people out of Portland and give them a piece of LA or Baja California immerse them in a colorful, queer Chicano setting, explains BaÃ±uelos. Theyve commissioned Heysus, a local tattoo and mural artist who specializes in pre-hispanic Aztec and Mayan style artwork, to paint a mural.
Its this same support that kept the Mis Tacones dream alive, even when the cart closed and the pandemic hit. We have to keep going. We have to push through, says Bauelos. This is something weve worked so hard for and refuse to let that go.
If you thought vegan was far off the mainstream path, think again. Veganomicon is kicking everyone's butt on amazon. om; it is currently #18 on the list of amazon's best-selling cookbooks, up there with titles by celebrity chefs Paula Deen and Jamie Oliver. Weighing in at more than two pounds, Veganomicon is a collection of 250 recipes, offering a solid foundation for the beginning or aspiring vegan cook. The first chapter is a detailed primer on setting up a vegan pantry, written in a clear, accessible style, with good humor sprinkled along the way, described by some as the vegan Joy of Cooking.
Did your parents raise you meatless or teach you how to cook? Nej slet ikke. It was sloppy Joe's and McDonald's. My mom likes to pretend I learned from her. I grew up on a such a crappy diet. And even though I went vegan at 16, I didn't have a portabello mushroom till I was 18.
So how did you learn how to cook? I traveled around the country with "Food, Not Bombs" from my high-school age years till I was about 20. So much of what I was learning was in vegan cookbooks. I also worked on the line in vegan cafes, and in the punk scene there was always food, so I tried to make myself useful.
So basically what you're saying is if I have a cookie recipe and I want to veganize it, I could just take out the eggs? Ja. You might need to reduce the flour a bit, and add a little liquid. Oh, and I don't like using soy milk in cookie batter -- it makes cookies too cakey.
My husband, who's an omnivore, tried a vegan experiment for a month. He made it for four days. He didn't prepare, research recipes, and I started noticing lots of products in the house. fast-food vegan if you will. What would you suggest to someone who's interested in exploring a vegan diet? Get a good vegan cookbook, of course. But really it's about stocking the pantry and figuring out a meal plan for at least one week. And look around on the Internet. Online support is probably the best thing that has happened to the vegan community. The biggest challenge for many is replacing that hunk of meat in the center of the plate.
You've been a vegan a long time. Has your vegan approach changed over time? And what about the outside world? My approach changes every month, which is good. I go through taste bud cycles; right now I would never eat a curry, and I'm on a Mediterranean kick, eating lots of capers and olives, experimenting with grains and beans. That's what is so exciting with vegan cuisine, there are thousands of things you can make from the plant kingdom, whereas there's only a handful of meat items unless you want to experiment with monkey.
I didnt have tamari or aminos, so I did 2 Tbs soy sauce and 2 Tbs water in the dough to sub for the aminos and just left out the tamari in the broth. I recommend seasoning the seitan with garlic powder and cumin as well as browning it in the oven or a pan for a really meaty flavor! I wanted to turn the broth into a soup, so while the patties were simmering in the broth, I chopped up half an onion and 2 celery sticks and threw them in the broth. After the seitan had cooked for an hour, I put it in the oven at 400 degrees Fahrenheit for 20 min to brown. Then I cut it into little cubes and seasoned it with cumin and garlic powder and put it back in the broth along with some peas, green beans, and chopped carrots. I served it with ramen noodles and it made for a very hearty meal!
I made this for my newly vegetarian daughter and it was delicious. The previous recipe I tried was bland and too wheaty tasting. I subbed decreased sodium soy sauce for the liquid aminos and tamari because I didn't have the other ingredients. I also followed other reviewer's advice and added 2 cloves minced garlic and 1 tsp poultry seasoning. I made sure to simmer, not boil, the dough to keep it from getting a mushy texture. I sprinkled with additional poultry seasoning baked the patties at 375 degrees in the oven for 15 minutes to crisp it up. It turned out really great with an amazing meaty texture. I'm not even a vegetarian and I was sampling it right off the pan. Great recipes and wonderful non-soy meat alternative. I will be making this again and again.
First of all, what led you to become a vegetarian and how old were you? When did you make the switch to veganism? I was 15 when I went vegetarian but I had tried to a few years before that. I just loved and empathized with animals, especially my cats, and I began to realize that a cow was no less sentient than a cat. Only I doubt I knew what the word sentient meant. I became vegan at 16 but I think that lasted only 3 years or so. My diet was vegetarian and still primarily vegan over the years but I began to get strict about it again 2 years or so ago.
Whyd you decide to create the Post Punk Kitchen show, and how long did it take from when you had to idea to the airing of the first episode? I think it was about a year between thinking about it and doing it. My motivation was mainly the lack of vegetarian cooking shows. The fact that I wasnt doing much else with my life didnt hurt.
Hvilken slags publikum har du haft? Hvordan finder de fleste af dem dig? Jeg er ikke helt sikker på, hvem vores publikum er. Jeg har brug for at få min marketingafdeling på det! De mennesker, der bestiller dvd'er, jeg antager, er vegetarer og punketarians og mennesker, der ligesom madlavning viser. Måske perverts med mad fetishes for alt jeg ved. Og så er der offentlighedens adgangsmålgruppe, som jeg antager, er en flok psykopater.
Nogle af dine opskrifter, som kiks, stammer fra at lave en vegansk version af en ikke-vegansk skål. Er det sværere eller lettere end at komme med en opskrift fra bunden? Det kommer an på. Med bagning er meget lettere at veganisere en opskrift. Med salte fødevarer har jeg tendens til ikke at forsøge at replikere en kødbaseret mad. Jeg er ikke en stor fan af kødanaloger, jeg bruger aldrig disse butikker købt burger crumble ting, der føles som semi-hjemmelavet for mig. Jeg foretrækker at bruge friske ingredienser, grøntsager og bælgfrugter, hjemmelavet SEITAN. Jeg køber min tofu og tempeh, fordi det er ret smerte at gøre dig selv, men jeg laver mad fra bunden så meget som muligt. Hvad var spørgsmålet igen?
Har du en særlig favorit opskrift i bogen? Min favorit suppe er gulerod bisque, min favorit dessert er Raspberry Blackout Cake. Jeg elsker virkelig også vaflerne. Den ene, jeg ville opfordre alle til at prøve, er græskar crusted tofu, fordi det er sjovt at lave, og alle bør kende godheden af ristet græskarfrø og stegt græskar på en kølig efterår aften.
For de nye til veganisme eller madlavning, eller begge, hvilken første opskrift vil du anbefale og hvorfor? ID anbefaler nogen af supper, fordi de er de nemmeste, hurtigste og de kræver at bruge de mindst potter og pander.
Jeg bemærkede det på hjemmesiden og i kogebogen, det er på mange måder en fælles indsats, med folk, der deler opskrifter og tilbyder forslag. Er den feedback loop en vigtig del af, hvad der gør PPK arbejde? Vil jeg lyde som en tæve, hvis jeg siger nej? Udarbejdelsen af showet er helt sikkert en fælles indsats, vores redaktør Niharika og producent Denise er bare fantastiske på, hvad de gør. Jeg tror, at hvis PPK fungerer som et websted, så ja det er helt sikkert fordi vi har meddelelseskort, en livejournal og feedback for hver af opskrifterne. Jeg elsker at få input fra andre, jeg elsker at dele råd, jeg elsker at være alt gensidig bistand. "Med hensyn til showet, selvom det er, når fascismen sparker ind og terry, og jeg laver, hvad vi beslutter at.