This is my obsession.

My sister introduced to to Matcha a few years ago and now EVERYONE sells Green Tea Lattes.
I am addicted.. They just aren't as good made at home! It's shame that there are 3 Starbucks on one block downtown by school.. ridiculous actually.

Apparently, Lauren Conrad is obsessed too!

Pot Luck- "80s Mom Food"

Vegan “Pot Pie” (biscuit topped- like Mom used to make!)

**obviously any soy/rice ingredient can be substituted for dairy

MAKE AND HEAT FILLING FIRST
Filling:

1 medium onion, diced coarsely
½ cup celery
2 large carrots, peeled and cut to your liking
2 large potatoes, peeled and diced into 1/2-inch chunks
1 tsp dried parsley
1/4 tsp ground thyme
3/4 teaspoon dried oregano (I use “Italian seasoning”)
1/2 tsp sea salt
1/4 tsp ground pepper
2 1/2 cups vegetable broth (I use bullion cubes and water)
1 cup frozen peas
1 package of extra firm tofu cut into small cubes

5 tablespoons of Olive Oil (divide in half and use separately)
1/3 cup rice flour and wheat flour
**1 cup soy or rice milk

Directions:
In a large skillet, heat 2 1/2 tablespoons oil and add the onions, celery, carrots, potatoes, tofu, parsley, thyme, oregano, sea salt, and pepper. Cook on medium-low or medium heat until vegetables are softened.
Add veggie broth and bring to a boil. Allow it to simmer about 2 minutes, then add peas and cook until tender.
Preheat oven to 375 degrees. Meanwhile, in a saucepan, mix the 1/3 cup flour and 2 ½ tbsp oil until blended, and heat on medium-low a minute or two until thickened. Add the soy/rice milk gradually to make a gravy. When the mixture is almost thickened, add to the vegetable mixture. When all is thickened nicely, pour into a greased casserole dish.

Place dish into preheated oven until filling is bubbling (If you add the biscuits before this, they will not be done on the bottom!)

MEANWHILE….

Biscuit topping:

• 2 cups flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 4 tbsp margarine
• 3/4 cup soy/rice milk

Put all the dry ingredients into a bowl. Using a fork, add the margarine in until the mixture breaks down into fine pieces.

Add the soy milk and stir until the everything starts sticking together. Turn out onto a floured cutting board or counter and knead for 1 to 2 minutes or until the dough is nice and smooth. Add more flour if the dough is sticky.

Roll out with rolling pin and cut into desired sizes. I used a water glass to cut out circles.

Add on top of casserole when mixture is bubbling.

Bake for (I don't know how long yet..) until brown on top. I think it was about 30 minutes..


Created and compiled by E. Lemke with help from Mom Lemke

Veggie Pot Luck #1

Photos by Jacob Y.

Oh, Hello there!

I am back by popular demand!
Sorry I haven't been around, grad school is a fun sucker. This semester is pretty lame and fall is full of creativity in the kitchen.

Today begins my Chicago Veggie Potluck which I started on Facebook for friends and friends of friends in the area. Our theme for this evening is "80's Mom Food" (although I cannot take credit for the amazing theme idea!). That one goes to Courtney "the cool one," who has been my kitchen partner in crime for some time now! My food photographer (HA!), Jacob will be in attendance as well so sit tight....photos will be available soon!

Courtney and I set up a Saturday night challenge for ourselves of making homemade sietan and risotto-two seemingly difficult tasks.

Here are the recipes that we adapted from Post Punk Kitchen, Real Simple and Bob's Red Mill.
OH and p.s. PPK sucks at writing recipes..

Asparagus Risotto

Ingredients
one onion, chopped
two cloves of garlic, chopped
1 tablespoon of olive oil
2 cups of vegetable stock
one bunch of asparagus
1 cup
small glass of white wine



Directions
Wash and cut asparagus into 1 inch pieces and set aside
Saute the onion and garlic in olive oil  on a medium heat for about five minutes or until beginning to soften,
Add the rice and saute for one minute, then add the glass of wine and stir it through.
Add a splash of stock, and stir until it begins to absorb into the rice.
Continue adding a little stock at a time, and keep stirring. 
When liquid is almost completely absorbed, as 2 tablespoons of margarine and the asparagus.

* We also added some fresh thyme because I had in the fridge.

Dangerouly Delicious Seitan
** This is how PPK wrote it-kind of confusing. 
 

Ingredients
1 1/2 cups vital wheat gluten flour
1/4 cup nutritional yeast flakes

1 cup very cold water or vegetable broth
1/2 cup soy sauce
1 tbsp of tomato paste (WE DID NOT USE- might be good)
2 cloves garlic, pressed or grated on a microplane grater
1 teaspoon finely grated lemon zest *** DON'T RECOMMEND- kind of took over the flavors


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

Directions
In a large bowl, mix together Vital Wheat Gluten Flour (Bob's Red Mill) and nutritional yeast flakes.

In a seperate bowl, mix together reamining ingredients: water or veg broth, soy sauce. tomato paste, garlic, lemon zest.

Pour the wet ingredients into the dry and combine with a firm spatula, knead dough for about 3 minutes until a spongy, elastic dough is formed. Let dough rest for a couple of minutes and prepare your broth, but don't start boiling it.

Now roll your dough into a log shape about 8 inches long and cut into 3 equal sized pieces. Place the pieces in the broth. It is important that the water/broth be very cold when you add the dough, it helps with the texture and ensures that it doesn't fall apart. Partially cover the pot (leave a little space for steam to escape) and bring to a boil.

When the water has come to a boil set the heat to low and gently simmer for an hour, turning the peices every now and again.

Now you've got gluten. Let it cool in the simmering broth for at least a half an hour. It is best if it cools completely.
 
We then sliced it and fried it in olive oil. We ate it with our risotto. Yumm Yumm Yummy. You can do whatev.





Last night's successful undertaking ended in a disaster today. DO NOT MAKE AND CONSUME SIETAN IF YOU MAY HAVE WHEAT SENSITIVTIES!! IT IS NOT WORTH IT. For that, I will be passing my Bob's Red Mill bag to Courtney this afternoon.

 Bye Bye!

Recipe Revision

Carrot-Banana Chai Cake
An Adaption, by: Emily Lemke

This is an alteration of my Banana Walnut Cupcakes. I used the same recipe listed in my previous post, but made some changes and turned it into a 2 layer cake.


Preheat oven to 450 degrees F.

Mix:

2 c. whole wheat flour
1 1/2 tsp. baking soda
1/2 tsp. salt

Cream:
1 c. raw vegan sugar
1/3 c. vegetable oil

Add to liquid: 

2 c. shredded carrots
5 ripe bananas ( I thawed some frozen ones from the freezer) 3-4 ripe bananas
1/4 c. water 1/2 c. brewed Chai Tea
1 tsp. mexican vanilla
1 c. chopped walnuts (optional) 1 tsp. of Pumpkin Pie spice (cardamon, cinnamon, nutmeg)
1/2 c. oatmeal (optional)

Slowly add dry mix.
Make sure there are not any lumps.  
Pour into lined cupcake tin. Fill about 3/4 way.  Pour into greased and floured round cake pans.
Bake for about 20  30 minutes or until a toothpick or fork comes out smooth
Makes about 1 1/2 dozen large cupcakes.  Makes a yummy 2 layer cake.


Frosting
Same as below, just double the recipe.

* Do not make this cake in an 95 degree apartment.. the frosting will melt everywhere.
The cake is still delicious and even better cold. ( I had to frost it in the refrigerator with the door open..)
* Do not try to transport it to your friend's birthday party in a 100 degree car. Invite them over for tea and cake after the fact.. (thanks mom!)

Monkey Cakes Recipe (photos below)

BANANA CUPCAKES
Preheat oven to 450 degrees F. 

Mix:

2 c. whole wheat flour
1 1/2 tsp. baking soda
1/2 tsp. salt

Cream:
1 c. raw vegan sugar
1/3 c. vegetable oil

Add to liquid:

5 ripe bananas ( I thawed some frozen ones from the freezer)
1/4 c. water
1 tsp. mexican vanilla
1 c. chopped walnuts (optional)
1/2 c. oatmeal (optional)

Slowly add dry mix. Make sure there are not any lumps. Pour into lined cupcake tin. Fill about 3/4 way.
Bake for about 20 minutes or until a toothpick or fork comes out smooth
Makes about 1 1/2 dozen large cupcakes.


YELLOW CREAM CHEESE FROSTING

Mix:
1/4 c. Earth Balance margarine
1/4 c. Tofutti cream cheese
1 tsp. mexican vanilla

Add:
2 c. powdered sugar about 1/2 c. at a time

Add:
1 tsp. yellow food coloring

Mix well. Refrigerate to harden before icing.


Decorate top with sliced bananas and a sprinkle walnuts!


Enjoy!
Yum!

Best Vegan Cupcakes Yet!

Vegan Banana-Walnut Cupcakes with Cream Cheese frosting! DELICIOUS!
Happy Birthday Jacob!

Stay tuned for recipe!