#cookbook project

[5bi5]

I Wanna Make A Tumblr Cookbook

Reblog this with a link or instructions for your favourite recipe or recipes 

[simplydeliciouscookbook]

The NEW Book

One year ago today, we went for a casual stroll through a local Goodwill, like many other Saturdays before it. Been through that Goodwill many times, but THIS time, there was something special waiting for me, and I found it. Another Simply Delicious book. With a different style of cover and everything. I’ve waited a year to tell you that I’ve found more recipes. This seemingly never-ending…

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[mcflygoes88mph]

NEW TUMBLR ACCOUNT!

Hey y’all,

It was about this time last year that I migrated my Cookbook Project off of this Tumblr and onto its own website. Now, it’s time to move the feed off of this Tumblr as well, and onto its own feed.

If you’d like to continue reading about my Simply Delicious Cookbook Project, you can follow the adventure over on simplydeliciouscookbook.tumblr.com. All future posts related to this endeavor will be over there now. 

Thanks for reading, and happy new year!

[mcflygoes88mph]

14-3: Grand Marnier Soufflé

14-3: Grand Marnier Soufflé

My posting’s slowed down a bit (and my husband Adam has been cranking out his posts like crazy), but I am still cooking (and eating) from this book. It’s good to take breaks every so often, and rather than abandon the blog for those break times (as I have in the past), I’m glad that he’s here to keep it alive and to lend another voice besides my own. Just wanted to get that out there. I’ll pick…

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[mcflygoes88mph]

13-6: Mushroom Stroganoff

When you think “stroganoff”, you usually conjure up images of a dish with beef (or ground turkey, if you grew up in my house). Simply Delicious does have a beef version (8-12: Beef Stroganoff), but they also have a vegetarian version–13-6: Mushroom Stroganoff. My picture and their picture look very different–I think mine looks more like stroganoff than theirs does, though. Maybe they didn’t think…

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[mcflygoes88mph]

8-12: Beef Stroganoff

Stroganoff was a VERY common dish in my house growing up–usually made with ground turkey, powdered mix from a packet, and some sour cream. It got to the point where I couldn’t even stand the smell of stroganoff because my mom made it so much. Time has passed, and now I make it about once a month now for work, but from scratch and not with packet mix (but still using ground turkey). Simply…

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[disneyvegan]

A Taste of Epcot, Recipe 10: Crabless Cakes

These yummy Crabless Cakes were a new addition to Terra, Epcot's all-vegan booth at the Food and Wine Festival, last year. I've heard that these were a big hit at the Food and Wine Festival pleasing even the biggest meat eaters. The crab texture is perfectly mimicked using a combination of Gardein chick'n strips and extra firm tofu. The recipe, which is on page 23 of the cookbook, is completely vegan, but I did make some modifications to simplify the recipe.

Crabless Cakes - Makes 12 (3-inch) cakes

Cajun Aioli Sauce Ingredients:

1 cup vegan mayonnaise 1/2 tbsp spicy brown mustard 1/2 tbsp sweet chili sauce 1/4 tsp cajun seasoning

Cajun Aioli Sauce Instructions:

Combine all ingredients in a small bowl and refrigerate until ready to use.

Pepper Slaw Ingredients:

1 cup vegan mayonnaise 1/4 cup sweet chili sauce 2 tsp rice vinegar 2 tbsp granulated sugar 4 cups cabbage, shredded 1 red bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced 1 small red onion, thinly sliced Salt and pepper to taste

Pepper Slaw Instructions:

Combine all ingredients in a medium bowl and refrigerate until ready to use.

Crabless Cakes Ingredients:

2 (10.5 oz) packages of Gardein Teriyaki Chick'n Strips, defrosted 12 oz package of extra-firm tofu, drained and pressed 1 stalk celery, diced 1/2 green bell pepper, diced 1/2 small onion, diced 2 tbsp cornstarch 1 tsp blackened seasoning 1 tbsp seafood seasoning 4 tbsp nutritional yeast 1 tsp salt 2 tbsp lime juice 1/4 tsp pepper 1 tbsp canola oil 2 cups panko breadcrumbs 2 tbsp olive oil

Crabless Cakes Instructions:

1. Line a baking sheet with parchment paper. 2. Pulse tofu in a food processor until crumbled. Scoop tofu into a large bowl and set aside. 3. Pulse chick'n strips in a food processor until crumbled. Add to tofu mixture. 4. Add all remaining ingredients, except for panko breadcrumbs and olive oil. Throughly mix.  5. Pour breadcrumbs into a bowl.  6. Mold tofu-chick'n mixture into 12 (3-inch) patties. Coat both sides in breadcrumbs and place in a single layer on baking sheet. Freeze 1-2 hours. 7. Heat olive oil in a large skillet over medium heat. Cook frozen patties for 2 minutes on each side.  8. Serve crab cakes on pepper slaw and top with cajun aioli sauce.

[disneyvegan]

A Taste of Epcot, Recipe 5: Chicken Karaage with Teriyaki Sauce

Chicken Karaage is served at Kabuki Cafe in the Japan Pavilion during Epcot's Holidays Around the World.

This recipe, which is found on page 34 of the cookbook, is basically a Japanese take on fried chicken. Chicken Karaage is actually appropriate for Christmas, because as I learned last year, fried chicken is a very popular Christmas meal in Japan. Even though most Japanese families do not celebrate Christmas, a family dinner of fried chicken is still a popular Christmas meal for many households. 

For this recipe, I decided to use Gardein Teriyaki Chick'n Strips cut into bite-sized pieces. The Gardein Chick'n Strips have a great texture and work well for marinating. Alternately, pre-pressed tofu would work well if you need to avoid gluten. The cookbook includes a recipe for teriyaki sauce, which I followed and am including below; however, if you use Gardein Teriyaki Chick'n Strips, it comes with teriyaki sauce, which you can use instead. 

I do not typically prepare fried food at home, so I decided to take a lighter approach to this recipe by baking it instead of deep-frying. It still turned out nice and crispy on the outside, while juicy and flavorful on the inside.

Chicken Karaage with Teriyaki Sauce - Serves 6

Marinade Ingredients:

1/4 cup vegetable broth

2 tbsp sake or mirin

1/4 cup soy sauce

2 tbsp fresh ginger, grated

2 cloves garlic, minced

4 tsp granulated sugar

3 bags (900g) Gardein Teriyaki Chick'n Strips, defrosted and cut into bite-sized pieces

Marinade Instructions:

1. Combine all ingredients in a large bowl. Stir to coat evenly.

2. Cover and refrigerate for 2 hours.

Teriyaki Sauce Ingredients:

1/2 cup soy sauce

1/4 cup water

2 tbsp rice wine vinegar

2 tbsp brown sugar

1/4 cup granulated sugar

1 clove garlic, minced

1/2 tsp fresh ginger, grated

1/2 tbsp cornstarch mixed with 1 tbsp water

Teriyaki Sauce Instructions:

1. Combine all ingredients except for cornstarch/water mixture in a pan over medium heat. Whisk until sugar dissolves.

2. Add cornstarch/water mixture. Reduce heat to medium low, and simmer for approximately 10 minutes until thickened. Set aside and keep warm.

Chicken Karaage Ingredients:

1 cup cornstarch

Salt and pepper

Cooking spray

Chicken Karaage Instructions:

1. Preheat oven to 350 °F.

2. Line a baking sheet with parchment paper.

3. Place cornstarch in a large bowl and season with salt and pepper.

4. Remove chicken from marinade and add to cornstarch. Toss lightly to coat.

5. Place chicken on baking sheet and spray with cooking spray.

6. Bake 40 minutes or until golden brown.

7. Serve with teriyaki sauce.