Page 11
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Our second Q&A video where Jon answers YOUR questions.
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Vegan Cajun Risotto Bites. The perfect snack for the zombie apocalypse…or any other occasion.
For Risotto:
4 to 4 1/2 cups veggie broth
1 cup aborio rice
2 tbsp cajun spice
3 tsp paprika
2 tsp salt
2 tsp garlic powder
1 tsp pepper
1 tsp onion powder
1 tsp cayenne
1 tsp oregano
1 tsp thyme
Lemon juice 1/2 lemon
For Breading:
Breading
1 cup vegan bread crumbs
1 tsp cajun seasoning
1/2 tsp fresh chopped parsley
1 cup soy or almond milk
3/4 cup flour or cornstarch
Heat saucepan and cook aborio rice while slowly adding hot veggie broth.
Add Cajun spice and lemon juice.
Bread and fry in oil at 350* until brown.
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Webpage: https://theveganzombie.com/
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In this video Jon makes vegan tamales inspired by the Food Empowerment Project at http://www.foodispower.org/ you can check out some of their recipes over at http://www.veganmexicanfood.com
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Vegan Tamales:
Dried corn husks
Saute over medium heat with olive oil
1 medium onion diced
8 cloves garlic (crushed)
1 1/2 tsp chili powder
half tube Gimme Lean ground beef (or your favorite fake meat)
2 cups cooked black beans
1 tsp salt
1 tsp pepper
1 tbsp apple cider vinegar
stir all together
remove from heat and blend it together
Dough mixture:
3 1/4 cups corn flour masa
3 cups veggie broth or water
1/2 canola oil
1/2 tsp baking powder
1 tsp sea salt
1 tbsp coconut nectar
1 tbsp chili powder
mix till it forms a ball of dough
assemble tamales in the corn husks and place in steamer for 1 hour
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We do a product review of the Field Roast Franks and some Daiya Wedges.
Field Roast http://full.sc/JxIjmp
Daiya http://full.sc/L8Qz6w
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Twitter: http://twitter.com/theveganzombie
Facebook: http://facebook.com/zombiegate
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Here, Jon visits the Strong Hearts Cafe safe haven and learns how to make the breakfast “egg” trick muffin.
Strong Hearts Cafe
719 E Genesee St
Syracuse, NY
https://www.facebook.com/StrongHeartsCafe
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Jon goes back to the safe house and makes some delicious vegan brownies with Indy.
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preheat oven 350
1/4 cup Earth Balance Buttery Spread (room temp)
1/4 cup Earth Balance Shortening
1 cup sugar
3/4 cup silken tofu
1 tsp vanilla extract
1/4 cup almond milk
1 tbsp peanut butter
1/2 cup cocoa powder
1/2 tsp baking powder
1/4 tsp salt
2/3 cup flour
1/4 cup agave nectar
handful of chocolate chips (vegan)
Bake for 40-45 mins at 350 degrees
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Here is a product review of Galaxy Foods new vegan cheese shreds. We make a grilled cheese with it.
https://www.facebook.com/galaxynutritionalfoods
http://www.galaxyfoods.com/
Follow The Vegan Zombie at:
Twitter: http://twitter.com/theveganzombie
Facebook:: http://facebook.com/zombiegate
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Jon sings a lullaby to Indy.
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Jon adventures out again and finds a nice kitchen. He also finds company.
Will Travel For Vegan Food
Follow Kristin and Ethan at:
http://wtfveganfood.com
http://www.youtube.com/user/wtfveganfood
http://twitter.com/#!/wtfveganfood
Follow The Vegan Zombie at:
Twitter: http://twitter.com/theveganzombie
Facebook:: http://facebook.com/zombiegate
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Jon finds himself in a strange house with an awesome kitchen. Here he makes a delicious vegan shepherds pie.
Special thanks to Woodstock Farm Animal Sanctuary for letting us film in their guest house. Check out their site: http://www.WoodstockSanctuary.org
Follow us @
Twitter: http://twitter.com/theveganzombie
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Webpage: https://theveganzombie.com/
Ingredients:
For potato topping
2 cups chopped potatoes
1 cup chopped sweet potatoes
1 tbs Earth Balance buttery spread
1/4 tsp pepper in potatoes
1/2 tsp salt in potatoes
1/4 cup nutritional yeast
For filling
1 tbs olive oil
1/2 cup chopped shallot
1/2 cup chopped celery
1/2 cup chopped carrots
1 1/2 cups chopped seitan (from our cheesesteak video)
1 tbsp olive oil
1 tbsp flour
1 tsp apple cider vinegar
1 cup veggie broth
1 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
1/2 tsp thyme
Boil potatoes for 20 mins then strain.
Add ingredients listed and mash.
Set aside.
Heat olive oil in pan and add shallots, celery and carrots.
Add seitan. Push it all to one side add olive oil and flour
and make a roux. Mix everything together. Add vinegar and
veggie broth. Add rest of seasonings.
Put filling is bake dish or stainless steel pan as we did in
video. Leave about 1 1/2″ lip and add potato mixture to top
and spread evenly. Cut slit in top for steam.
Put in oven for 45 mins at 350 degrees.
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