Webisode | The Vegan Zombie

Cooking with The Vegan Zombie – Spicy Black Bean Burgers

News,Webisode July 28, 2011

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**WARNING to all viewers with young children, there is some violence and zombies at the end of this video. Viewer discretion is advised.

Watch Jon stumble upon an old ‘abandoned’ house and use the kitchen to make some delicious vegan spicy black bean burgers!

Ingredients for black bean burger:
1 large potato (diced)
1 tsp rosemary
1 tsp thyme
1/2 tsp sage
1/2 tsp salt & pepper (can add more to your liking)
1 cup chopped onion
2 cloves grated garlic
1 chipotle pepper (or 2 to make more spicy)
-add half poblano pepper (diced)
-saute all in pan of heated olive oil (medium heat) until brown
-don’t let potatoes get crispy
-dump into mixing bowl
-add 1 1/2 cups black beans
1/4 cup Daiya Pepper Jack (optional)
2 tbsp brown sugar
1/2 cup vegan breadcumbs
-form into burger patties
-dredge in flour
-cook burger

Cooking with The Vegan Zombie – Breakfast Burrito

News,Webisode July 11, 2011

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Cooking with The Vegan Zombie – Stuffed Peppers

News,Webisode July 3, 2011

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We made it to a new hideout with a kitchen. Watch as we make vegan stuffed peppers with our favorite Daiya cheese and a new found vegan queso from food-for-lovers.com

Makes 6 half stuffed peppers.

Ingredients:

Rice mixture

1/2 cup rice (use 1 1/4 cup water to cook rice)

Add the follow to cooked rice:

1 tsp garlic powder

1 tsp chili powder

1 tsp paprika

1/2 tsp cumin

1 handful Daiya Cheese (Cheddar or Pepper Jack)

stir together and set aside

Bean filling:

Dice a medium onion and saute with olive oil over medium heat

Add 1 cup black beans

2 cloves crushed garlic

1 diced chipolte pepper

3 diced small sweet peppers

1 tsp chili powder

1 tsp paprika

1/2 cup frozen corn

1/4 tsp salt

Stir it all together

Slice 3 poblano peppers in half lengthwise (you can use green too) scrape out seeds.

Stuff pepper halves with the rice, then the bean topping.

Add vegan bread crumbs (we use Edward & Sons)

Add pinch of salt and pepper and put in oven heated to

350*F for 20-25 mins

Take out of oven and add vegan queso on top (we used the food-for-lovers.com brand)

The Vegan Zombie’s Big Mistake

News,Webisode June 26, 2011

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When it comes to zombies, you can never be too careful!

Cooking with The Vegan Zombie – Post Apocalyptic Pot Pie

News,Webisode June 20, 2011

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Ingredients:

*Crust

– 2/1/2 cups flour

– 1 tsp salt

– 1/4 tsp pepper

– 1/2 tsp chili powder

– 1/2 tsp paprika

– 1 tsp thyme

WHISK TOGETHER THE DRY THEN ADD:

– 1/4 cup Earth Balance Butter

– 1 cup Earth Balance Shortening

START ADDING COLD WATER 1 TBSP AT A TIME (ABOUT 1/2 CUP) THEN WRAP UP IN A BALL IN SARAN WRAP. PUT IN FRIDGE WHILE YOU MAKE THE FILLING.

*Filling

– 1 potato

– 1 medium onion

– 2 cloves shredded garlic

– 2 delicious carrots

– 1 pakage smoked Tofu Lin or seitan

– 8 shiitake mushrooms (optional)

– 2 cups veggie stock

-DICE UP YOUR VEGGIES INTO SMALL CUBES.

-PUT 2-3 TBSP OLIVE OIL INTO BIG POT UNDER MED HEAT.

-ADD ONIONS (SAUTE)

-ADD POTATOES CARROTS MUSHROOMS AND TOFU

-ADD MINCED GARLIC

NEXT ADD:

-1 tsp salt

-1 tsp thyme

– 1/2 tsp chili powder

– 1 tsp paprika

– 2 tbsp soy sauce

– 1 tsp dried parsley

– 2 tbsp flour to thicken it up

*Stir together and let cook for 2 mins then add 2 cups of veggie stock.

*Bring to a boil then cover and simmer for 20 mins. Once potatoes are done it’s ready.

-FLATTEN CRUST BETWEEN TWO PIECES OF PARCHMENT PAPER TILL IT’S ABOUT 1/4 INCH THICK.

-PLACE COOKED FILLING INTO OVEN SAFE CERAMIC COOKING DISH.

-THEN PLOP CRUST OVER DISH AND TAKE OFF EXCESS CRUST (SEE VIDEO)

– SLICE 4 OR 5 SLITS IN CRUST.

-PLACE IN OVER FOR 20 MINS FOR 350 DEGREES

The Vegan Zombie – Snowstorm Contact

News,Webisode June 5, 2011

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Jon makes contact with Zombie Popcorn Radio.

Cooking with The Vegan Zombie – Daiya Video Contest

News,Webisode April 21, 2011

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Check out our video submission of Daiya Cheese Stix. Yum!

Cooking with The Vegan Zombie – Pizza Rolls

News,Webisode April 11, 2011

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Cooking with The Vegan Zombie – No-Killy-Philly

News,Webisode February 27, 2011

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In this episode we make a new and improved seitan which we use to create a delicious vegan cheesesteak sandwich.

-No-Killy-Philly:

-Mix dry ingredients and wet ingredients, then mix both together for seitan:

Dry ingredients

1 1/2 cup vital wheat gluten

1/4 cup nutritional yeast

1/2 cup garbonzo bean powder (or chick pea flour)

2 tbsp brown sugar

1/2 tbsp mesquite

1/2 tbsp garlic powder

1/2 tsp turmeric

-Wet ingredients:

1 tbsp worcestershire sauce

1 cup vegetable stock

1 tbsp soy sauce

1 tsp liquid smoke

2 cloves of shredded garlic

pinch of pepper

-add all ingredients together and form a dough. Cut in half and make two logs and place in casserole dish.

-Stock to cook seitan in:

1 1/2 cup vegetable stock

1 diced onion

4 smashed cloves garlic

2 bay leaves

1/4 cup brown sugar

1/2 tsp chili powder

1 tbsp dried parsley

1/2 tsp thyme

1 tbsp soy sauce

1 tbsp molasses

2 cups water

-Heat on stove 5- 10 mins

-Pour in casserole dish to cover seitan. Cover dish and place in oven 350 for 1 hour. Then flip seitan and continue to cook for 1/2 hour uncovered. If still too soft, then cook for another 20 mins.

Daiya cheese sauce

1 cup Daiya cheese (cheddar)

1/2 cup soy milk

1 tsp garlic powder

1/2 tsp chili powder

1/2 tsp paprika

pinch of pepper

1 tbsp dijon mustard

Stir it all together over med heat and set aside.

Slice up your seitan, and saute it together with a diced onion and diced poblano pepper. Toast a roll of your choice and add Vegenaise and your seitan saute to it. Add Daiya cheese sauce and you’re good to go…Enjoy!

Cooking with The Vegan Zombie – Cheese Stix

News,Webisode February 3, 2011

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