The Betty Crocker Project: Thanksgiving Day Parade #9 : White & Green Beans

Yes, the rumors are true! We have another contest launching tomorrow! But until then, please accept this healthier take on a Thanksgiving classic: Green Bean Casserole.

I adore Green Bean Casserole. It's one of my very favorite dishes on the planet, but I can completely understand why some folks might want to enjoy a flavorful green bean dish this Thanksgiving not include the flour or the margarine. This recipe is a really delicious substitute. It's a side dish with some character and charm--it's like the Captain Kirk of green bean dishes. Or maybe Jean-Luc Picard, since it has Dijon mustard in it.

Is it exactly the same as the classic green bean casserole of old? Sorry, no, not exactly--but it's damn good, and what's fun about everything being the same all the time?

I wish I had more time today to write a better post to go with it, but we're less than a month away from the deadline for our book and I really need to be typing out the donut section today. See you tomorrow!

The Betty Crocker Project: Thanksgiving Day Parade #8 - Roasted Rosemary & Dark Beer Tofurky

So this is one of those blog posts where I feel like complete honesty in easy to follow bullet points is called for:

• This recipe is an amazing way to level up your Tofurky. It has a dark and rich unique flavor that is intended to recreate what you get when you brine a turkey. Our process isn't really anything like the long one used to brine turkeys but the result of this recipe seems very similar. 
• This recipe makes a thin but flavorful crust on the outside of your Tofurky that doesn't recreate a "skin" completely but it's wonderful. So you can really appreciate it.
• We cooked Brussels sprouts in the dark beer marinade like Betty suggested but it was not my favorite thing to ever happen. The marinade reduces over the vegetables to makes something too strong for me but I do suggest instead steaming or roasting your Brussels sprouts and then using the leftover marinade to make a gravy by adding 1 cup of vegetable broth.
• You can skip the flavor injector step if you want but it's kinda cool.  You really should give it a try if you can.

I think this photo shows you the delicious crust.

 And don't forget to enter to win a coupon for a Free Tofurky Feast!

You ready to show this Tofurky who's boss!

Vegan Rock-toberfest & The Betty Crocker Project!

I'm not German but I love love love Oktoberfests! I mean what's not to love? Polka dancing, pretzels, cheap random imported beers, sauerkraut, beer brats (vegan of course) and all kinds of other awesome-ness. When we were in Budapest we hid out from a biblical thunderstorm in a German-fest tent (not an Oktoberfest but it had the same vibe) and watched some pretty amazing accordion* accompanied karaoke. Of course in Budapest around May Day festivals aren't hard to find but it was one of the best nights we had there during one of the best weeks ever. This month we're going to be Deutsching it up with a handful of vegan recipes to help you rock-toberfest!

In America, we're used to our potato salad chilled and with more mayo than potato but in Germany there is a very popular dish called Kartoffelsalat that is actually a potato salad served warm and with bacon.We made our own tweaks of course on Betty's Recipe to make it our own vegan noms and so you can add this side to your party with some Roasted Vegan Black Pepper Beer Brats (recipe also included)! I know! two recipes in one day! It's OK to say "Hölle ja!" right now.

You would think in Germany they would call this "Das Gutes" but they don't. Silly Germans.

I know I promised news to explain my bad blogging habits lately so here ya go : I recently resigned from my job to focus on this blog and our upcoming book full-time. This is going to be my last week balancing working a full-time (plus) job and busting through The Betty Crocker Project! It's been a bit of a challenge wrapping up a job I've had for 6 years but it's time. I'm sure you don't want to hear about that though... you want to hear about the contests and guest posts we have lined up this month for Vegan MoFo but this isn't a time for spoilers... Now is when you need to open a bottle of your favorite Bier, put on some Hasselhoff and get on your Pleiderhosen**!

You ready to Rock-toberfest?

The Betty Crocker Project : Egg-less Egg Salad

Most of the year I enjoy soup for lunch. I actually look forward to it all morning. A nice bowl of soup with a slice of whatever whole wheat multi-seed bread I've stumbled across that weekend on the side is pretty much the highlight of my day. But it's too hot for soup. So today we're having a vegan classic : The Egg-less Egg Salad Sandwich!

We've had a lot of different Egg-less Egg Sandwiches over the years, some much better than others. It's an easy thing to mess up. But I think this salad has the right amount of kick from the creole seasoning and good flavor from the nutritional yeast and tahini. It makes a nice sandwich when you pair it with some whole wheat bread... they're like BFFS. Like I'm sure if they weren't food, they'd buy each other little broken heart lockets and talk about boys over soy mochas.

Here's a little song from Whole Wheat Bread to this Egg-less Egg Salad to enjoy while you make lunch!




Let's eat!

Moving Week! Vegan Creole Spice Popcorn Chicken

So it's our last week in Norfolk before we head off for our new life in the big city. I go back and forth between thinking we've made a lot of progress and are going to totally make it out of here in time in an organized way and thinking we are living in utter chaos and pretty much screwed. It's not really an ideal situation for making culinary masterpieces. I mean last night I searched forever for a cork screw that I am now remembering was packed in the box with baking gear the day before. I mean we have stacks of clothes and magazines I haven't touched in months in easy to access piles around the apartment right now but I can't open a bottle of red wine to make a simple summer sauce for dinner. SIGH.

Last night was also a big night for anyone who has ever loved The Celtics* or loves anyone who fits that description. They swept the New York Knicks in the playoffs and made all those New Englanders proud yet again. I could bore you with rants about my job, the move, boxes, learning to drive a stick or even chatter about getting to see my friends' baby this weekend. I won't do that. Last year we celebrated the Celtics kick ass in the playoffs with Big Baby Vegan Hot Wings... This year we're going to veganize a different sports bar favorite : Popcorn Chicken - Creole Spice Popcorn Chicken actually.

Super easy and fast and perfect for a kitchen in flux that has limited access to gadgets. So what are we waiting for? Let's do this...

The Betty Crocker Project : Vegan Venison (Gardein) with Cranberry & Red Wine Sauce

When many people think of Venison, they think of deer meat; but the truth is the title "venison" is given to almost all "wild game on four legs". Venison can be caribou, or elk, or even moose, but is most commonly deer. Adorable, sweet, never-hurt-a-fly-unless-you-count-eating-the-flowers-out-of-your-yard deer. 

Now I know you're waiting for me to mention her name--and I did consider railing on her--but let's be honest. If there's one thing Sarah Palin's new TV show showed us, it's that she's a phony, not a "real" hunter. She's showing the needless torture and slaughter of animals as a fun way to bond with your kids and spend a weekend. I myself don't think that raising children who are indifferent to the suffering of others and lack any sense of mercy or compassion is good parenting. I mean, does the world need more sociopaths?

I also think that this recipe proves that you can make a proper, old-school, American Christmas classic like Venison with Cranberry Sauce without ever loading a gun, and that real Mama Bears go berry picking in the woods and leave the other critters be. Those are the family values I'd want to raise my kids with.

Special Edition : The New Orleans Stay-cation Part 2 : Vegan Po'Boys & Hush Puppies

Morning on Bourbon Street

Even in a magical place like New Orleans, they don't eat Beignets all day.

When we were there about a year ago, one of our most memorable meals was vegan Po' Boys at Cafe Bamboo. So it only seemed right that we should make a few for our stay-cation. We had brought home a few postcards from NOLA with recipes for Creole & Cajun dishes that I wanted to veganize, and some day I'll share my version of artichoke soup that will make you do this*. This weekend we did an overhaul on the Hush Puppies postcard recipe to go with our Po' Boys.

Traditional Po' Boys are usually made with deep fried seafood of some kind; like shrimp, crawdads, or catfish. There are as many versions of Po' Boys--ranging from seafood to roast beef --as there are urban legends about where the name comes from. My favorite story is that the name comes from the free sandwiches a New Orleans restaurant owner gave to the street car conductors during their strike in 1929, so they wouldn't have to cave to feed their families. Back then, seafood wasn't as expensive as it is these days, and catfish and shrimp would have made up a cheaper sandwich then one with pork or beef. Hence these were sandwiches for "Poor Boys". As someone who grew up in a Union house, I kinda love that story.

Whatever the origin, Po' Boys are tasty. We made vegan Dressed Creole Shrimp and Bourbon Street Chicken Po' Boy Shorties with Creole Veganaise and vegan Hush Puppies. The recipes and photos for all 4 are below--and the fancy veganaise is so worth it.

The Betty Crocker Project : Spare Ribs with Three Different Glazes

When we took on the challenge of veganizing The Betty Crocker Cookbook, we knew there would be times when we'd need get creative. We've already mastered the Vegan Poached Egg and the Stuffed Crust Pizza, but there are still some recipes looming--menacing really--in the distance. You know the type: the lurkers. Until we discovered Match Vegan Meats*, Spare Ribs was one of those recipes.

Now, our spare ribs don't look that much like real spare ribs--and we're OK with that. We prefer it really. I mean, bones. Ick.

But our little guys are prefect vehicles for BBQ sauce, and you can glaze 'em and bake 'em a little, and then toss them on the grill for some more smokiness, or even just eat them like this. Whatever. I won't boss you around. But I will tell you that if you're looking for something fun to eat on a summer night, something to bring to a potluck, or to just save yourself some dishes,nothing beats fake meat on a stick! Always a crowd-pleaser.

We made ours with 3 different types of glazes. The Spicy BBQ Glaze was our favorite. Yeah, I would have thought they'd name it something a bit more snazzy too, but the generic name doesn't make it any less remarkable. If you're going for a more traditional BBQ flavor, though, I recommend the Molasses-Mustard Glaze. If you like some heat, the Sweet & Savory Glaze is no joke. It may look weird when you see the ingredients, but it has a legit kick to it that really made it stand out.

But I guess Vegan Spare Ribs might stand out all on their own, so how you glaze them is kind of a matter of judgment. Enough lollygagging; let's make up a mess of these!

The Betty Crocker Project : Chicken Thyme Penne Salad

This is a really nice recipe. There's no scorching spiciness, no rich and creamy fake cheese, no hot kitchen afterwords - nothing to put a dent in a perfect summer afternoon. This recipe just makes you feel good about spending your Saturday watching The World Cup with loved ones and gets along with everyone: Triscuits, Iced Tea, whatever.

I have to admit: I'm a sucker for "nice".

Exhibit A: This weekend, Dan found a $50 bill in our parking lot, and spent almost an hour trying to think of ways to return it to the unfortunate butterfingers who dropped it. How nice is that? He's good people.

Exhibit B: My favorite part of the Word Cup is watching the players and fans from all over the world being so happy to be there. After each game, they're hugging and shaking hands and at least appearing to be sincerely "nice" to each other. We watched the England vs. USA game in a bar full of drunk British Naval officers in town on their way to the Gulf of Mexico - we were outnumbered 5 to one. The whole game, we were out-cheered, heckled and out-sung (they had nice little soccer ditties that we could only respond to with chants of "1776" and the chorus from "Born In The USA"). After the game, we bought each other shots of American Jack Daniels and Scottish Johnnie Walker (closest they had to a good English drink). They shook our hands and said "good game". They called us mates and there were hugs all around. Such a far cry from the fist fights outside the Yankee/Sox games.

Exhibit C: I'm vegan. What could be nicer than living a lifestyle that is nice to your body, the environment, and of course, animals.

Nice is just not appreciated enough. Nice is what we call the people we are too young and dumb to realize we should be dating. Nice is what dudes say when something isn't quite "sweet". But I'll be honest - I love nice. Nice, you are my very favorite, and so far this is my very favorite of the Betty Chicken Salads.

The Betty Crocker Project : Crab Cakes with Tartar Sauce

Until I lived in Virginia, I was really not aware of what can only be called The Chesapeake Bay Crab Cake Phenomenon. It's impossible to ignore all the crab themed items littering every store along this coastline. Aprons, cereal bowls, utensils of any kind, beanie babies, lollipops, mechanical claws for picking up things less than 2 feet away - whatever the kitschy knick knack - you can find one with a smiling cartoon crab it - eager to be eaten. Disturbing doesn't even begin to describe it. It's like those BBQ places with the happy pig on the sign - In what bizarre mind does that make sense? I think Kermit said it best.

I can't really remember ever eating a meaty crab cake before I went vegan but now I feel like I see them on every menu and sandwich board on every corner. People really love their crab cakes around here - poor little sea spiders.

Betty has quite a few seafood recipes in her book. I have to admit I was looking forward to veganizing her crab cakes to see what all the fuss was about. So, we had prepared ourselves for experimenting with the wide variety of faux seafood out there - when the most amazing thing began to happen. We started getting emails from readers telling us to try this new mock meat called MATCH. Hmmmm  - Curious.

We ordered the faux crab and waited impatiently. All I can say is  TOTALLY WORTH THE WAIT! Vegan Crab Cakes are pretty much awesome and expect to see more MATCH Mock Meat .

The Betty Crocker Project : Patty Melt & Cajun Potatoes

So awhile ago I was watching Sex in the City and there was this itty bit of astuteness in an observation made by Sarah Jessica Parker's character that randomly pops in my head once in awhile like a little good faerie. (What? I'm a girl?!* Sometimes I like to watch stuff that has jokes from a generic ladies' point of view and don't discuss Jedi Politics. It was also always on at like 2 am and I used to have the worst insomnia.) In some episode that I don't remember - she says something like : She had come to terms with her looks and had decided to not just accept her body and face but enjoy them and treat them right. Anyone who didn't appreciate her unique beauty just didn't get it.

It seems trite, simple, obvious really, like the kind of canned wisdom a good mom tells her little girl and is instantly ignored, but it hovers still whenever like a wedding photographer looks at me funny because I'm going to wear my glasses and not cover up my tattoos or my Geek Chicness is not as obvious as my social awkwardness. I think : They don't get it. I rock. 

When I was taking pictures last night of this not so photogenic vegan patty melt, my heart kinda hurt for the little thing. I kept thinking about how this sandwich may not have all the snazzy colors of a good old school salad but it has a good personality and that's what counts!

The Betty Crocker Project : Fondue, Green Beans with Shiitake Mushrooms & Asparagus with Dijon-Maple Sauce

So yesterday, we talked a bit about Trekkies and my fascination with them. When I am totally honest it isn't so much a fascination as it is a sincere admiration. I love it when people own their "freak flag" per say and aren't afraid to be themselves.

Here's one of my many many freak flags : Sometimes I like to be "French". I love French music. I like French movies. I wear black a lot - maybe too much. I like bike rides and wearing hats all year round. I've even been known to wear a scarf with a t-shirt or sundress. I LOVE vegan French Food! I know this sounds obnoxious. I guess if we are being honest, I am a Frenchie ( I am also the most mixed up non-delinquent on the block).

So really it only makes sense I would get so excited about Betty's Fondue. It seemed like with all the bounty from our Farmer's Market Crusades*,  it was only right that we should include a good sized pot of fake cheese to dip stuff in. ALSO - These 2 vegetable recipes were already vegan and are good on their own so don't dip them in the Fondue pot unless you feel compelled. These Betty vegetable recipes needed very little tweaking.

Bon Appetit!

The Betty Crocker Project : Reuben Sandwich with Coleslaw

I'm a simple woman. I love my husband and my cats. I love Patsy Cline and nice tall glasses of iced tea. I love walking through Manhattan in the rain and red shoes. I love Reuben sandwiches. I mean it is a sandwich that includes sauerkraut and rye bread. . . brilliant. But even the happiest cowboy sings a sad song. When it comes to Reuben sandwiches for me it is the 1,000 island dressing. Even when I wasn't vegan that stuff skeeved me out. So needless to say when I made my own using an adapted version of Betty's recipe I was pleasantly surprised when I kinda loved it! I don't think I'll be dumping it on any salads anytime soon but I do promise from this moment on all my Reuben's will include this tasty condiment.

The Betty Crocker Project : Chicken Tetrazzini and Greek Salad

I know what you are thinking - Isn't Chicken Tetrazzini suppose to be white?

And I have to admit - You're right.

But classic Chicken Tetrazzini is made with egg based pasta and processed flour. . . Our's is made with whole wheat flour and spaghetti. We used Braggs instead of salt and topped it with a pretty healthy load of nutritional yeast. . . and it WAS AMAZING! I know that word gets thrown around a lot - but seriously this dish was NO JOKE! I'm still thinking about it like 14 hours after eating it. . . a bit of a food day dream really. . . I think when we make it again - I'll add more veggies.

• 1 Package Whole Wheat Pasta
• 1/4 Cup Margarine 
• A Little Less than 1/4 Cup Whole Wheat Flour ( Remove about 1 Tablespoon ) 
• 1/2 Teaspoon Braggs
• 1/4 Teaspoon Lemon Pepper
• 1 Cup Vegetable Broth 
• 1/2 Cup Soy Plain Coffee Creamer ( make sure you only use the PLAIN - Original  ) 
• 2 Tablespoon Dry Sherry 
• 2 Bags of Morningstar Chickn Strips 
• 6 Sliced White Mushrooms
• 1 Cup Broccoli Florets
• 1/2 Cup Nutritional Yeast
• Olive Oil for Cooking

Preheat oven to 350 degrees
Cook and Drain Spaghetti - per instructions on the package.
In a cast iron skillet - heat at medium temp a few splashes of Olive Oil - till you get an even coating. Once hot, fry up the MS Chikn Strips and Mushrooms. Once they are almost ready - toss in the Broccoli. Keep stirring to keep the Broccoli from burning and make sure they get an even coating of the oil.
In a saucepan - melt the margarine over low heat. Stir in Flour, Braggs and Lemon Pepper. Keep stirring till the mix is smooth and bubbly. Remove from heat and stir in Broth and Soy Creamer. Then heat till boiling - about 1 minute.
Stir in Spaghetti, Sherry, Chickn Strips, Broccoli and Mushrooms into the sauce. Pour the mix into an ungreased 2 quart casserole dish. Sprinkle with Nutritional Yeast.
Bake uncovered for 30 minutes or until bubbly in the center.

So we started with my personal favorite salad to go with it - Greek. I mean let's face it - Is there anything better than a good Lemony Olive Oily dressing? We skipped the Feta cheese and replaced it instead with some nutritional yeast and French Fried Onions. . . we also added some Bacos because everyone loves those little guys. . . but we kept the peppers, tomatoes, cucumbers and Kalamata olives. Really though - when it comes to a salad - it is the dressing that is the STAR. Here is our version of Betty's Greek Dressing - this is a real gem : 

• 1/4 Cup Olive Oil 
• 2 Tablespoons of Lemon Juice
• 1/2 Teaspoon Sugar
• 1 1/2 Teaspoon Dijon Mustard
• 1/4 Teaspoon Braggs
• 1/4 Teaspoon Lemon Pepper

In a tightly covered container, shake all dressing ingredients.  Pour over your salad and when you eat say "HMHMHMMMMM" with every bite.