So, today is technically the last day of Vegan MoFo and that makes me super sad because I didn’t get all of the Return of the Mac recipes done for you that I originally set out to do. (Whomp Whomp) BUT, I have good news for you; because I’m sure as hell not done making mac! I’ll continue to post a couple more mac recipes for the first week or so of October for your reading/eating pleasure.
Now, Kimchi and mac don’t sound like they’d really mix together so nicely, but I’m here to show you that this spicy, fermented food brings some great flavor and umami to this very untraditional plate. Another star of this dish is the silken seitan. What is silken seitan, might you ask? This seitan is made by Golden Age Foods which is a local, Southern California company, and is great for slicing up and putting in sandwiches — which, believe me, I have.
I wasn’t sure how I’d feel about this product, but once I unwrapped the banana leaves around it, cut a couple of slices off and tasted it I really enjoyed the texture and subtle seasoning. I tried to save some of the first package for this mac, but I went through it way too fast and had to open up a second one. Oops! I would say that the texture reminds me of a mix between tofu and seitan, where it’s dense, but moist and easy to prepare. I can’t wait until they get this product into markets (hopefully within the next year!).
Instead of using whole wheat or durum wheat pasta, I used gluten-free as the protein content is usually higher in these types of noodles. Pair that with some fresh edamame and the seitan and you have a super-filling meal that is fun and nutritious. I really enjoy the contrast of cold and crunchy to warm and creamy between the Kimchi and the mac and cheese! I bought a vegan, raw kimchi at Whole Foods, but you can find a vegan one at Trader Joe’s that is delicious or just make your own kimchi, like Nicole did!
Before I forget, the Veggie-Lover’s Sriracha Cookbook Giveaway is over! Check you email to see if you won one of the three copies. AND Golden Age Foods has been nice enough to offer up some Silken Seitan to a winner of the giveaway at the end of this post! Yay!
Today, I am celebrating being done cooking for the cookbook that I’m doing photos for! Of course, I have about 700 photos to go through and edit, but that is beside the point. I seriously can’t believe that I did it, and with time to spare! The photography and food styling in this book is some of my best so far, so when that hard copy shows up it’ll be cool to see how it turned out. I just hope that I did the author justice.
To be honest, I’ve missed being a blogger these past two weeks; the interacting, recipes of my own, and even just looking at other blogs. I feel so out of the loop now! I can’t wait to get back into the groove of things, even though I’m not sure what that is at this point. There are some recipes and reviews that I’ll finally have time to post for y’all and I think that you’ll be stoked.
Now, for an awesome recipe! With this one, I accidentally found out that if you used black beans instead of chickpeas while making seitan they will make it have more of a steak-like appearance as opposed to chicken-like. I plan on using this to my advantage in the near future! But, now you know why my seitan looks a little different from its usual tan color.
I used Massel’s Chicken-Style Low Sodium Bouillon for this recipe and loved it! When mixed with water it creates a vegan broth that is a lot like it’s non-vegan chicken broth counterpart. I can’t wait to make a vegan chicken noodle soup or tortilla soup when the weather cools down, which should be interesting seeing as how Summer just started. Urgh.
Out of the few vegan products that I’ve tried by Massel, I would say that their bouillon granules are my favorite; they’re super convenient, low-sodium (so that I can control the flavor more), and they don’t take up precious space in my refrigerator. Plus, they’re packaged in what look like mini-paint cans! Ha ha.
I have to be honest, I’ve never prepared jackfruit on my own before. Of course, I’ve enjoyed BBQ Jackfruit Sliders and the like, but it was never very easy to find. But, now that I work at Whole Foods, I found out that my location has the canned jackfruit in brine and I couldn’t be more stoked. For my first homemade jackfruit recipe I thought that I’d try it out with Massel’s Concentrated Liquid Stock, Beef-Style; which is vegan and gluten-free!
Now, the texture didn’t come out quite as firm as I would have liked, but the jackfruit tasted great all the same. One of the best parts of this recipe is that it’s all prepared on the grill. Of course there’s some marinated and mixing, but it’s seriously low effort. I’d also like to mention that this was my first time grilled tomatillos, and oh my goodness you guys, SO GOOD. I’ve used them in green salsas before, but this- this I’ll have to do more often.
To balance out the savory, warm components of this recipe, I made a seasoned sour cream sauce to drizzle on top. I may have cheated and used Tofutti, but if you want to go the homemade route, blend 2/3 C. raw cashews with 1/4 C. water for a creamy sauce base, then stir in seasonings.
I must mention that using the concentrated liquid stock shortened marinating time immensely and really added significant flavor to the jackfruit. It is a tad on the salty side so taste your marinade and adjust accordingly; keep in mind that the end product won’t be as potent as the marinade itself. Massel actually sent some of their products for me to try out, so I’ll definitely be using another one soon, and hosting a giveaway, too! So, keep an eye out for that.
HELLO BEAUTIFUL PEOPLE! Long time, no see! Let me say that I’m sorry for the absence, there has been a hell-of-a-lot of things going on over here and clearly posting on my blog was not one of them. But, I’m back for a bit, with some delicious recipes that I can’t wait to show you. Because of all of the cooking that I’ve been doing (cookbook photography for Cupcakes & Kale!), it has been a little hard to prepare for me being gone in April to work Coachella again. And instead of boring you with words, I’ll show you some of what’s been happening with me via photos!
Expo West Happened (I know it’s a bit belated, but would you like to know what my favorite products were from it? Let me know in the comments!)
I finally organized my linens! (I may do a DIY post on that)
I interviewed for a part-time job at Whole Foods Laguna Beach (Prepared Foods) and got it!
Bandit got a trim!
I helped shoot a funny cooking video! (Photo courtesy of Jenny Bradley, editing by me)
Baking for the book
My younger (goofy) sister is in town from Phoenix! <3 (She’s going to hate me for this)
AND I got a haircut, woohoo!
Now, back to the food! I was inspired by my favorite new Apple Fennel Coconut Bacon Flavor from Phoney Baloney’s, and knew that I had to make some sausage. Plus, it’s Spring which means it’s time to break out the fennel and grilling it with onions makes it even better. The apple is subtle and gives the seitan just a touch of sweetness while the fennel seeds bring the flavor, and some extra spices to make it all awesome.
This is a vegan food blog, run by Jackie Sobon, that covers everything from indulgent desserts, to healthy dinners, and even raw recipes! I also write up restaurant reviews and am sort of a beer snob. You'll find that there is something for everyone, here!
If you would like to contact me about photography jobs, testing out a recipe, review your restaurant or just have a question you'd like me to answer email me at: [email protected]!