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Cooking with the Vegan Zombie – Vegan Fettuccine Alfredo

News,Webisode

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On the run and at a new kitchen we bring you vegan fettuccine alfredo. Yeah, it’s real good!
Ingredients:
3 tbsp flour
3 tbsp olive oil
1 small onion (diced)
SoyBoy Italian tofu – half a brick (diced) or you can use our seitan
1/2 tsp salt
1/2 tsp pepper
1/2 tsp sage
1/2 tsp thyme
2 1/2 to 3 cups almond milk
2 cloves of grated garlic
1/4 cup capers
1 1/2 to 2 cups sliced shiitake mushrooms
1 thinly sliced scallion
vegan fettuccine

On the run and at a new kitchen we bring you vegan fettuccine alfredo. Yeah, it’s real good!
Ingredients:3 tbsp flour3 tbsp olive oil1 small onion (diced)SoyBoy Italian tofu – half a brick (diced) or you can use our seitan1/2 tbsp salt1/2 tbsp pepper1/2 tbsp sage1/2 tbsp thyme2 1/2 to 3 cups almond milk2 cloves of grated garlic1/4 cup capers1 1/2 to 2 cups sliced shiitake mushrooms1 thinly sliced scallionvegan fettuccine

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Cooking with The Vegan Zombie – French Toast

News,Webisode

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In this episode, Jon and fellow vegan survivor head out and find an old movie theater. Watch as they have a few close calls with wandering zombies and Jon finds time to whip up a quick batch of delicious vegan french toast!
This is the theatrical unedited version.
For kid-appropriate version go to this link:
http://www.youtube.com/watch?v=C3PvIXaoCJE
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Cooking with The Vegan Zombie – Spicy Black Bean Burgers

News,Webisode

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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

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Cooking with The Vegan Zombie – Stuffed Peppers

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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)
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The Vegan Zombie’s Big Mistake

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

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Cooking with The Vegan Zombie – Post Apocalyptic Pot Pie

News,Webisode

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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
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The Vegan Zombie – Snowstorm Contact

News,Webisode

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Jon makes contact with Zombie Popcorn Radio.

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Cooking with The Vegan Zombie – Daiya Video Contest

News,Webisode

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

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Cooking with The Vegan Zombie – Pizza Rolls

News,Webisode

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Cooking with The Vegan Zombie – No-Killy-Philly

News,Webisode

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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!
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