Tuesday, October 25, 2011

Vegan MoFo Day 18.5!

So I am late in saying my thanks but I was nominated by Kelly at Three and a Half Vegans for the Liebster Award! So so so sweet of her (I love her little blog so go take a gander, you won't regret it)!

Here's how it works:

1. You show your thanks to the blogger who gave it to you by linking back to them.
2. You reveal YOUR top 5 pics for bloggers with less than 200 followers, and let them know by leaving a comment on their blog.
3. Post the award on your blog. (Right click on the image, and select 'save image as'.)
4. Bask in the love from the most supportive people on the internet! And in this case, fellow mofo'ers.
5. Have fun, and spread the love! :)

So without further adieu my five:

1. Czech Vegan, I gotta give it up for the Eastern European heritage and support this blog! :)

2. Some love for a fellow Chicago/MI gal at Dorm Room Kitchen.

3. I love all the movie themed posts at Don't Eat Off the Sidewalk! Makes my day :)

4. I love all the photos over at For the Love of Food Blog, gorgeous!

5. fuck yeah vegan ice cream-the name says it all really.

So thanks and yay! Go vegan mofos ;)

Vegan MoFo Day 18!

Sorry for the few day delay friends!! We were both swamped this weekend: Alex with her 2nd City Internship & sound editing for MacBeth where she is trying her hat at Stage Managing (?!) and Joe with grading math homework for 3 courses! It was a busy and not very restful weekend! But on to the recipe...

For Day 18 we are cooking and eating up some of our favorite blogger The Vegan Dad's recipe for Vegan Gyros! We have made this recipe many times, and we have included our changes/tips. The original idea is from the Vegan Dad, of course. We are so obsessed with this blog & in particular a few of his recipes (like this one)!

tempeh gyro:
1, 8.5oz block of tempeh
1 onion
1tsp garlic powder
1tbsp marjoram
1tsp ground rosemary
1/2tsp basil
1/2tsp thyme
1/2tsp sage
1/4tsp salt
2tbsp finely chopped parsley
2tbsp soy sauce
freshly ground pepper
1/3 cup flour

vegan tzatziki sauce:
1 container Tofutti Sour Cream
juice from 1 lemon
2 cloves garlic minced
2tbsp canola oil
1tsp salt
freshly ground pepper
2-3 tbsp fresh dill (Joe: we always use fresh dill, since Alex being Polish has a dill obsession & it's always in our fridge. Alex: Um, you're welcome.)
pinch cayenne
1 cup peeled grated cucumber (I think a whole, normal sized cucumber)
1/2 cup peeled and diced cucumber (half a cucumber)
2tbsp chopped fresh parsley

Make the tzatzki sauce first. Grate the cumcumber into small pieces and place in a piece of cheese cloth, or a clean kitchen towel (I have tried paper towels, but it does not work very well). Add salt to the cucumbers an let sit over a colander for at least an hour.
This is to remove most of the water in the cucumbers. Combine the rest of the ingredients, EXCEPT the diced cucumber, in a bowl and mix well. After the hour, squeeze the grated cucumbers to remove as much water as possible. (Alex: I like to use the juice to make Cucumber Cocktails!). Add both types of prepared cucumber. Cover and refrigerate for at least an hour. The sauce should taste tangy, refreshing and with a distinct flavor of dill. I also added some Vegenaise (like 2 tbsp) to help with the sauce some.

In a food processor (or a box grater), grate the onion and tempeh.

Add spices, including parsley, and soy sauce and mix well with your hands. Add flour and knead together for a minute. Wrap into a log using plastic wrap, about 2 inches in diameter.
Refrigerate for at least 45 minutes, or until ready to use. This will help keep the "meat" together when you cook it.

Unwrap the "meat", slice into 10-12 pieces and shape and flatten to resemble gyro meat. The slices should be no more that 1/4" thick and 2 by 5 inch rectangular shapes.

Fry the slices in batches (We can usually fit 4 a time with a 10" skillet) in a skillet with a small layer of oil heated over medium-high heat. Fry for 2 minutes per side, flipping once or until golden brown on both sides.

Serve with tzatziki, red onions, lettuce and tomatoes in a warm piece of pita (or better yet, TJ's Middle Eastern Flatbread!)!


Joe: Best thing since sliced bread! I actually used the Vital Wheat Gluten flour as the original recipe calls for this time, and I didn't like it as much! I found the regular (AP) flour helped things stay together better.

Alex: I think this recipe is fantastic. I used to work in a Greek fast food joint in college and would eat gyros until I would explode and after going vegan really found myself craving that taste of spices & tzatziki so when I stumbled upon this recipe I did a jig of joy! This flavor combo just hits the spot for me and curbs my college tummy cravings! :D