Frito’s, lovely Frito’s. Where do I begin? While they may not be the healthiest snack in the world, but it is vegan! It’s an easy food to find anywhere in a jam and the star ingredient in the famous Frito Pie. Below I’ll post a basic out line for a delicious vegan friendly version of Frito Pie that even your omni friends are bound to love!
Ok, so here’s how it goes. First, you have to fix some vegan chilly. Now, you can do a from scratch recipe from somewhere like vegweb.com or you can buy a pre-done package of chilly flavoring (check that it’s vegan) then get some beans (kidney beans work fairly well), whatever ingredients are necessary for the from scratch version or on the back of the package, some Frito’s and (optional) some instant rice.
Fix the chilly according to the instructions and add the beans rather than meat (canned beans work well for a quick meal, otherwise you’ll need to cook the beans first then add them to the chilly). You can also add other veggies like tomatoes if you want. As an optional ingredient to tone down the chilly, you can add in instant rice (just cook it by it’s self according to the package then spoon some into your bowl as desired). Once all that is done, mix together chilly, Frito’s and maybe some rice in your bowl. The Frito’s should get soft if you mix them around well and let the chilly soak in. Also, I would make sure you got a fair amount of the liquid chilly in addition to the beans to make sure you get the proper flavor and to ensure the Frito’s soften.
Considering it tastes basicly the same as regular frito pie (especily if you use the predone mx) your omni friends are bound to be pleased. Well, good luck and happy eating!
“1 1/3 cups flour
1/4 tsp salt
1/2 tsp baking soda
2 1/2 Tbsp sugar
3/4 tsp baking powder Ener-G Egg Replacer equal to 1 egg
1 1/3 cups soy milk (or whatever kind you have)
1 tsp vanilla
oil, for frying
Mix up egg replacer, add soy milk and vanilla. In separate bowl, combine all dry ingredients. Add wet ingredients and mix. You should have a batter about the same consistancy as pancake batter so it will flow easily through the funnel.
Fill 8″ skillet with 1″ oil and heat to 375 degrees. A smaller electric skillet works great for this – keeps the temp. even but whatever you have will work fine.
Cover funnel hole with finger and fill with about 1/4 cup of batter. Hold funnel over skillet and remove finger, moving the funnel around back and forth or in a spiral – you want the batter to stick together so don’t spread it out too much or you won’t be able to flip it in one piece.
Fry 1-2 minutes on each side, turning with tongs, until golden brown. Remove from oil and drain on paper towels. Sprinkle with powdered sugar or cinnamon sugar. Serve hot! ”
This was the closest image I could get. I couldn’t take any pictures last night. I had this great vegan BBQ last night and I’m gonna go to a relative’s house and do the whole thing all over with different food, so I figures you guys might want in on it…
Last night I had:
Vegi-Kabobs (well they where suppose to be, but I forgot the kabobs *cough*cough*)
Roasted Ginger Carrots
Corn on the cob
Lentils
Roasted Pineapple
The main part was the kabobs, which consisted of squash, zucchini, potatoes, miny mushrooms and I threw in a little asparagus since I couldn’t cook them the normal way (I was going to add tofu, but I figured that was enough) … wrapped in tinfoil and cooked in cooking spray (which you have to be careful with if you’re vegan, because they aren’t all vegan – another alternative is vegetable oil and pre-melted margarine if you want to grill veggies the same way I did) garlic salt and rosemary (I was a bit short handed on spices, you can add whatever you want). The next part wasn’t even on the grill. I pre-soaked the lentils for an hour or two (very important if you have dried beans) in twice the amount of water as beans. When they where done soaking I rinsed them and strained the water they had been sitting in (according to a vegan podcast I listen to , also very important) and cooked them in water with a little vegetable oil. At the end (according to the same podcast you aren’t supposed to add salt or other things like citrus juice … etc till the end) I added garlic salt (you can add whatever you want … I was just experimenting). The corn was the freezer kind and my meat eating hosts cooked that in some boiling water (minus butter thankfully), so saved me the trouble. The carrots where wrapped in tinfoil and cooked in cooking spray and ginger and came out soft and not overly sweet, just how I like ‘em. An other way to cook them (which I think I’ll try today) is with cumin in olive oil to make more of a spicy carrot. It doesn’t come out super spicy and they are still soft. The recipe is actually from Rome!
The pineapple turned out kind of lame, but, after trying the uncooked pineapple, is just because we got a bad pineapple. Some pieces turned out great, while others didn’t taste right. On a whole, the concept is sound. I cooked them in entirely their own juices, I just wrapped them in tinfoil.
My meat eating hosts (I feel the need to make the distinction since I am speaking of eating there) had steak(dead cow as I’d rather refer to it), potatoes and corn and some had a little of my carrots and pineapple. Over all, I like my BBQ better.
Later today I will be doing a repeatperformance with slightly different food, so keep a lookout for Vegan BBQ Part 2. What I’m thinking of trying are Original Vegan Boca Burgers on my accidentall vegan sour dough bread with the traditional lettuce, tomato (minus the cheese) and some avocado (perhaps more). Then some of those Roman style carrots, maybe some more roasted veggies and whatever other “side-dishes” (*cough**cough*) the meat eaters are cooking. I’m not totally sure yet. I think they are having hot dogs (mystery meat sticks) and beef-burgers though I’m not sure. There might be fries … just because it isn’t ALL I eat doesn’t mean I can’t like fries … hmmm … I think I might try that caramelized banana I saw on TV … a little random I know, but while we’ve got a fire going …
As with the hot chocolate, there are always pre-made versions (like http://www.amazon.com/tag/vegan%20protein%20bar), but where’s the fun in that? Besides, they are a bit expensive as well. I have heard that most Clif and Luna bars (you’d have to check the ingredients) are vegan and they aren’t too expensive, but like I said, where’s the fun?
There is a recipe from ChooseVeg.com that goes as follows:
“
3 tablespoon Peanut butter
2 tablespoon vegan maple syrup
4 tablespoon Dark vegan brown sugar
3 tablespoon ground soy nuts
12 tablespoon vegan milk (soy,rice,almond … etc)
1 tablespoon cocoa powder
3 tablespoon Flax seed meal
3 tablespoon oatmeal
1/2 teaspoon cinnamon
1 teaspoon Vitamin cup powder
1/4 teaspoon sea salt
Heat the soy milk, peanut butter, maple syrup and brown vegan sugar in a small pan on the stove top. Slowly add the remaining ingredients into the pan.
Pour the mixture into a shallow 9×6 pan lined with plastic wrap, smooth out the mixture evenly by pressing down with another piece of plastic wrap. Place in the freezer for about one hour. Cut up into small individual bars.
“
I have made these myself and they are great. I did however alter the recipe a little for my own convenience … here is my version:
Notes:I have been putting the bars straight into the fridge overnight rather than in the freezer and that seems to work ok. When heating the bars, it shouldn’t take too long. After all the ingredients are mixed properly it should have about the consistency of dough. The bars (assuming you don’t use chocolate which I have yet to do) should be the color of peanut butter. There is not anything in there that really needs much cooking, so you could probably take them out a little after all the ingredients have been mixed properly in the pan. Depending on how big you cut them this makes a few bars (for me six, relatively thick bars about 2 by 2 inches).
I was browsing the internet for vegan hot chocolate and found out a bit. There are of course pre-made vegan hot chocolate packets (for example: http://www.veganstore.com/vegan-food-items/other-chocolates/hot-cocoa-mixes/Page_1/443.html), but why go through the trouble when you can make your own? I have found several recipes (believe it or not, not just heating chocolate soymilk in the microwave – although I suppose you could), but with the exception of a few “exotic” flavored ones they are basically a repetition of the following: Ingredients:
1 tablespoon vegan sugar (some sugars are processed using animal bone – turbinado (raw) sugar is ok for example … I am fairly certain most brown sugar is as well)
1 cup milk alternative such as soy,almond or rice milk (for extra flavor I recommend vanilla or even chocolate flavor … coconut milk is also an option)
That’s about all I could think of/find. If you have any other suggestions please comment!
Instructions:Heat the liquid portion (“milk”, juice, vanilla – what ever you are using/not using) either in the microwave or on the stove till it’s slightly too hot to drink. Then mix in the rest of your ingredients, starting with the chocolate powder. Cool to your preference (I’m sure you could add ice if you want) then enjoy. Serves one.
Frito’s, lovely Frito’s. Where do I begin? While they may not be the healthiest snack in the world, but it is vegan! It’s an easy food to find anywhere in a jam and the star ingredient in the famous Frito Pie. Below I’ll post a basic out line for a delicious vegan friendly version of Frito Pie that even your omni friends are bound to love!
