vegan Hawaiin hay stacks and mock chicken salad

So, one of our go to dinners before the "big switch" was Hawaiian haystacks. If you are not familiar with this fun dinner it is basically a bed of rice that you load with fun toppings along with a gravy or sauce and topped off with cheese. We love it because you can do any combination of ingredients, and as much as you want of those ingredients. So, I decided last night that it would be a good idea to bring an oldie but a goodie back but in a healthier way

.

*what you will need-

cooked rice- any that suites your preference OR a cooked grain such as Qinua, bulger,or millet

*toppings- here are a few ideas-

pine apple, green onions, chow main noodles, tomatoes, bell peppers, diya Cheese or any vegan cheese, chopped peanuts, cilantro, edamame, hemp seeds, mandarin oranges, blanched snow peas, grated coconut, slivered almonds, sliced olives, diced celery, water chestnuts, bamboo shoots, grilled tofu, grilled tempeh

If you have made these before I'm sure your family has their favorites but, the possibilities are endless just go with what feels right : )

*mock meat- optional

we like to use soy delights mock chicken warmed and chunked up

*

sauce- we love using a simple teriyaki sauce or you can use your favorite vegan gravy

recipe for super simple teriyaki sauce-

1/3 cup soy sauce (tamiri would work fine too)

1/2 cup pineapple juice (this is about the amount of juice that comes in a can of pineapple rings)

3 tablespoons agave nectar (honey will also work)

1 teaspoon arrow root diluted in water

heat soy, pineapple juice and agave in a small sauce pan till simmering. add arrow root and simmer till slightly thick. that's it! 

Top the rice or grain with your veg and mock cheese and mock meat and top off with warm teriyaki sauce! yummers..that's all I have to say about that. 

my daughter hork'n it down. She can't get enough of it : )

With some of the leftovers I made tomorrows lunch

Mock Chicken salad- (and yes it's the same recipe they use at whole foods!)

mince up your leftover soy delight chicken and place in a bowl with leftover pineapple , leftover celery, and leftover green onions. Add enough veganase to moisten and bind. Add black pepper to taste! Super simple and boy, you can not tell it from the real thing! 

I love making two meals out of one!

Three "birds", one stone

Pizza is a home favorite. Probably most of you are big fans. We love the Friday night pizza and movie night when we eat our pizza while vegging out to a movie. Tonight the plan is to make a pizza for me (vegan) and one for the cheese addicts of the house hold, AND, make a loaf of whole wheat bread for the week to come.

Recipe:

*whole wheat bread*

Active dry yeast - 1 packet


Whole wheat flour - 6 cups or so


Hot water - 2 cups 

Salt - 1 tsp


Agave nectar or other liquid sweetener i.e. maple syrup or honey- 

4 tbsp


Olive oil or oil of your choice- 1/2 cup 

vital wheat gluten- 9 tsp ( for a fluffier result) optional

Makes 2 loaves or two 8 inch pizza crusts and 1 small loaf 

Measure the water, and heat it to the correct temperature (little hotter than room temp). Sprinkle the yeast over the liquid, add oil and sweetner and let this sit for a few minutes. This is called proofing the yeast, and ensures that the yeast is fresh and active. When the yeast mixture rises and starts bubbling, proceed with the rest of the bread recipe.

Measure part of the flour into a bowl, and add any other dry ingredients. 

Make a depression, or well, in the center of the flour, and add the dissolved yeast and other liquids. Beat well to combine.

Gradually add the rest of the flour until the bread dough becomes difficult to stir. At this point, flour your work surface and dump the dough out of the bowl onto the floured surface. Begin kneading the dough.

To knead, turn the dough over several times, gathering any stray particles. Fold the dough in half towards you, and push away with the heels of your hands. Turn the dough one quarter turn, and repeat this process until the dough is smooth, elastic, springy, and no longer sticky. This will take from 5 to 10 minutes. Doughs made with bread flour typically require more kneading than those made with all purpose flours.

Grease a large mixing bowl lightly with shortening.

Place the smooth, kneaded dough into the bowl, turning it over so the top is greased as well. This step makes sure the dough doesn't dry out as it rises. Cover with a clean cloth and place in a warm spot. An electric oven with the light turned on, or a gas oven with the pilot light are perfect places for rising.

Let the dough rise until double in bulk. This means the dough increases in size, and when you press your fingers into the top, the indentation remains when you remove your fingers. Punch down the dough, and turn it onto a floured surface. Shape according to the recipe.at this point separate dough into three balls. 1 for loaf pan and the other two for crusts. roll out crusts for pizza on a floured pizza pan or cookie sheet. 

then poke all over with a fork to avoid air bubbles. ready to top! 

loaf of bread- Place the dough in greased loaf tins, or on a greased cookie sheet for freeform loaves. Cover and let rise again until double in size. This second rising will take less time, because there is more yeast in the dough. Just before you put the loaf in the oven, slash the top diagonally, three or four times about1/4” deep with a serrated knife. By making these cuts, we enable the bread to expand. THE TEXTURE BECOMES MORE AIRY AND LESS DENSE.  

Add a brush of melted (non-dairy) butter before & after baking for a softer, richer flavored crust. Bake the bread in a preheated oven. The bread should rise a bit in the oven too - this is called 'oven spring'. Bake until golden brown. The bread is done when it sounds hollow when you tap it with your fingers. Remove from the pans and let cool on a wire rack, then stand back as your family attacks it.

  Okay, back to pizza. Top with your favorite pasta sauce or use my method- open a can of tomato sauce in a bowl, add 1 Tblps of olive oil, 1\2 tsp of dry oregano, basil, garlic powder (or fresh) , onion powder, and parley. Wellah! top the pizza with sauce, your fave vegan cheese and veggies and what ever else you like on it!  Bake off at 375 till edges of the pizza are golden brown and the cheese is melted. This, needless to say was a hit with the family! 

And, even the neighbor for that matter!  

Automatic five star dinner! you can also par-bake the second crust for 8 minutes and freeze for your next pizza night!

thrifty pointer

I haven't been a vegan gal long, but, I have come up with a few ideas that help pitch a penny.
Home made stock- I try to hang onto scraps as much as possible i.e. veg peelings, ends, skins. As I'm preping meals I have a big ziplock bag to put the scrap pieces in that I keep in the freezer till full to the top. 

 these are scraps that will make great stock- carrot ends-tops-and peelings, onion skins-ends-tops,celery ends-tops, zucchini tops and bottoms, leeks green top-and root end, shittake mushroom stems and water if you rehydrated them, the seed [guts] from squash, tomato tops and bottoms and seeds if your removing them for a recipe, garlic peels and root bottoms, ginger peel (for an asian flare), parley stems..this is almost a must for great stock..in my meager opinion.
If you use allot of a certain kind of veg at home, most likely you will want it in your stock. I would avoid broccoli stems, asparagus stems, cabbage, or anything that would make a "stinky" broth. 
  when your bag if full, put all your veg scraps in a large pot and fill with water with about an inch clearance from the top. turn to med to med high and let it boil till 3/4 of the water has boiled away. this will really concentrate the flavors and make for a great base for soup, stews, seitan broth. It is also great to use in place of water for rice, couscous, and any grains and beans for that matter. 

  When you pot has boiled down, strain off solids and let stock cool to room temp. I store mine by ladling it into zip lock bags to the top or mid way squeezing out any extra air to avoid freezer burn. Then just pull out and leave to defrost in the fridge or in a sauce pot on the stove. This doesn't save a ton of money but, every penny counts. It's a great way to also get the most out of your veg and you toss the used remains in the compost for next planting season!