Vegan Chubosaurus

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Archive for junk food friday

junk food Friday – sushi! – veganmofo 14

3930562108_f07c8dec17The kid’s spending the night at a friend’s house, and the huzbean worked late. It was just me, and the cats, and “Pushing Daisies”, and you know what that means – junk food Friday! Tonight it was maki (again), which is on the healthier end of the junk food spectrum, but still – white rice and fried tofu are not exactly health food.

mmmmmmakispicy tofuCripsy tofu, sriracha, and garlic gomasio. tofu and avocado

Cripsy tofu, avocado, and garlic gomasio. tofu!

Blurry crispy tofu strips with garlic gomasio (seriously, y’all, I’m not exaggerating when I say I use that stuff A LOT) and a healthy puddle of sriracha.

sushi junk food friday!Junk food Friday maki of lurve!

Here’s our great big bowl of candy, all ready for tomorrow night: trick or treat

This is my costume from two Halloweens ago: little dead riding hood 1

little dead riding hood 4

little dead riding hood 2

little dead riding hood 3

Little Dead Riding Hood!

Happy Halloween Eve, darlings!

junk food friday – vegan cream cheese wontons – veganmofo 4

3930562108_f07c8dec17Sometimes, when my kid’s away and my husband’s working late, and it’s just me and the cats and Six Feet Under on DVD (which I can’t watch when the offspring’s home, obvs), I like to have a Junk Food Friday. In the past, this was more like Ordering In Friday, but since money is An Issue, I go DIY and make my own.

Back in my pregan days, I loved crab rangoon. LOVED. When I lived on the Oregon coast, I’d drive over two hours just to eat it. Sometimes I’d make my own, but it was never quite right. Of course, I would never eat it now, but I have missed it these past few years. So I decided to make my own crabless crab rangoon. My husband called them “faux crab wontons”, but since there’s no faux crab, I guess “vegan cream cheese wontons” might be more accurate. Anyway! My kid’s away, and my husband’s not here, so I fixed myself a mess o’ cream cheese wontons, and had myself a sweet little Junk Food Friday.

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I don’t have a recipe, per se, since I pretty much just throw stuff together. I toss a few cloves of garlic into my food processor and mince them. I used more than a few tonight – more like several to many. If you are a person who doesn’t like too much garlic, 2 or 3 cloves would probably do you just fine. I, personally, don’t believe that there is such a thing as too much garlic, and I probably ended up using 8 cloves or so. I know, that’s a lot, and these particular wontons had that garlic bite that makes your tongue hurt just a little, but sometimes I like that.

Okay, so, mince some garlic, then add a tub of Tofutti’s Better Than Cream Cheese (I buy the non-hydrogenated variety so I can pretend to be virtuous), a generous sprinkling of red pepper flakes, and a splash of (low sodium) soy sauce. Blend it all up – make sure it’s well-mixed and everything’s incorporated, but try not to overdo it, because you don’t want the mixture to get runny. It’s better if it still has a little body and firmness to it. Plop a dollop of the mixture into a wonton wrapper (read your labels, as many brands aren’t vegan!), and fold it up. You’ll want to have all your wontons made before you start cooking, because trying to deep-fry some while still assembling others is an excellent way to end up with a bunch of burned wontons. Once all your wontons are assembled, heat a couple of inches of oil in a deep cast-iron skillet – a wok would work perfectly, too, and you could even use a heavy-bottomed saucepan. When the oil’s hot – add a couple of drops of water to the oil when you fill the pan; when the water sizzles, you’ll know that the oil’s hot enough – put a few wontons into the pan. Don’t overcrowd the pan/pot/wok – you don’t want to have the oil temperature drop precipitously, or have the wontons stick together. Tonight I used my 10-inch Lodge cast-iron, and I put 6 or so wontons in at a time. Fry them until they’re a lovely golden color, keeping in mind they will continue to darken a bit after being removed from the oil. You also might want to turn them as they cook – they float, so I’ll flip them about halfway through, to ensure even cooking and color. Use a slotted spoon – or, even better, a wire skimmer; I don’t have one but I really wish I did – to remove them from the oil. Drain them on paper towels or a brown paper bag.

For the filling, you could also add one or more of the following: green onions (this would make for a more authentic crab rangoon experience, but I abhor all onions), worcestershire sauce, minced ginger, lemon juice, cilantro, mayonnaise (bleurgh), water chestnuts. I intend to try them with a small amount of kelp powder and/or minced nori added, to give them a bit of a fishy taste.

You’ll want to eat them while they’re still hot, but not so hot that you’ll end up maimed from molten cream cheese. Eat them with sweet & sour sauce, or hot mustard, or sriracha sauce, or chili garlic sauce. Eat them and be filled with joy. IMG_1091