Friday, 16 November 2012

Guest Host: Trustworthy...Veganroni Update

Trustworthy's Play List:

Porcupine Tree – Collapse The Light Into Earth
Max Sedgley – Happy
BJH – Dark Now My Sky
Pink Floyd – Keep talking
Bloc Party – Like Eating Glass
Portishead – Magic Doors
Porcupine Tree – Intermediate Jesus
Bach – VI. Gigue
Underworld – Good Morning Cockerel
St Etienne – Only Love Can Break your Heart
Chopin – Nocturne Op. 62 No.1 in B Major
Clint Mansell – The Last Man
Static D – Someone Else
Lissie - Stranger

Hey peeps

This first post in a little while is a quick update to the veganaroni experiment.

This mix comes courtesy of my good friend JLP, from Rhode Island, so big thanks to her. Apparently, fennel seeds are the key.

So the spice mix was this:

Sweet paprika

Smoked Paprika

Mustard seeds

Fennel Seeds

Crushed red pepper

Chilli powder (I substituted both of these for dried chilli flakes)

2 cloves of garlic (although I’m not too hot with garlic so I only used one lol)

Good quality dried oregano – the kind that tastes absolutely yummy!
And not like dried grass.

I crushed all those up in a pestle roughly just to mix them (I actually toasted the dried powdered spices first, too, to really bring out the flavour).

I then put some thin tofu slices (drained and squeezed, if they don’t break apart)into a glass dish and mixed the spices with the olive oil. You will have noticed I hardly ever use exact measurements – I find experimentation and just winging it works every time. A general recommendation is about a tea or tablespoon of each spice, but not too much of the ones you don’t want to be overpowered by. Smoked paprika tends to break through a lot of the other stuff so maybe hang back on this a bit. Use as much oil as you like or don’t like. It needs a bit to not be dried out during baking and to taste ‘fatty’, but you don’t
need to over do it.
Cover the dish in two opposite-running layers of clingfilm (otherwise your fridge will stink of garlic) and place in the fridge for as long as you wish, nominally half a day, giving you time to make some awesome gluten-free base!

Then slice and use on a pizza as you would any other topping, and bake until crispy – this will take a bit of trial and error, and it may be a good idea to bake the vegaronis first. Doing it this way, letting them cool and chilling them for a bit back in the leftover marinade will also improve the texture.
Please enjoy and continue the experiment! I am going to try it with tempeh next, for a richer base flavour.

Till soon,

Love, etc