Loaded Potato Skins

I’ve been going through a bit of a transitory period in my life, and I haven’t written a post in a while. Ultimately I decided to close my bakery business to pursue a different career path. I love baking and cooking for others, but I quickly found out that owning a business was not for me. Pulling the trigger on closing my business to choose a new path in life has been a mixed bag. I’m excited to make steps towards a new career, but at the same time letting go of something I had worked very hard to build up was stressful. But hey, what’s better for stress than some comfort food? I made these vegan Loaded Potato Skins to fill the comfort food void, so I thought I’d share them with all of you. These are far from healthy, but it’s okay to indulge every once in a while. I think as a whole this has been a pretty stressful year for just about everyone. Have a treat. You’ve earned it.


Loaded Potato Skins

  • Servings: 10
  • Difficulty: easy
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Ingredients

  • 5 medium russet potatoes
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • a pinch of salt
  • a pinch of pepper
  • 2 tbsp chopped chives
  • vegan sour cream
  • 5 strips vegan bacon, finely chopped
  • 1/4 cup vegan shredded “cheddar” cheese

Directions

  1. Preheat oven to 400 degrees.
  2. Thoroughly wash and dry potatoes. Poke a few holes in each potato with a fork. Wrap each potato in foil.
  3. Place foil wrapped potatoes on an ungreased baking sheet, and bake for forty minutes. Turn potatoes over halfway through cook time.
  4. Remove potatoes from oven, and allow to cool completely. Remove foils for quicker cooling.
  5. Cut each completely cooled potato in half lengthwise, and scoop out the center with a spoon. There should be about 1/4 inch of potato flesh left connected to the outer skin.
  6. Set the scooped out potato aside, and save for another meal. This can easily be made into mashed potatoes.
  7. In a small bowl combine oil, garlic powder, salt, and pepper. Brush onto both sides of the potatoes.
  8. Return potatoes skin side up to the baking sheet, and bake for an additional fifteen minutes.
  9. Remove from oven, flip over, and add vegan cheddar cheese shreds and chopped vegan bacon. I don’t recommend cooking the bacon before hand, as it can dry out too much and burn in the oven. I used light life bacon strips.
  10. Bake for another five minutes, or until cheese is melted, and bacon is crisp.
  11. Remove from oven. Top each potato with sour cream and chopped chives to taste. Serve with some of your other favorite appetizers, and enjoy.

Grilled Mac & Cheez

Last week I posted my quintessential Cheeziest Mac & Cheez recipe. This week I want to share another way you can use this mac & cheese to create delicious comfort food. One of my favorite meals as a kid was grilled cheese. That’s still a go to comfort food for me, and for Nick. We adapted the classic grilled cheese to be filled with this ooey-gooey vegan mac. I’ve been experimenting with sour dough, and created a recipe for sourdough rye. It was a bit of a fail, but still delicious. I hope to perfect it in the coming months. For now grab your favorite loaf from the supermarket, or use a favorite bread recipe of your own. Pair it with your favorite soup, or make this quick tomato bisque to go with it.

The tomato bisque I made with this might not be the most traditional. I’ve chosen to share it, because it is delicious and easy to make. I used up ingredients I already had in my pantry. This would be a great go to if you’re stuck at home with a cold and just want some tomato soup, but feel like you’d keel over if you had to go to the grocery store.


Grilled Mac & Cheez

  • Servings: 1-4
  • Difficulty: easy
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For the mac & cheez find our recipe here https://themoreyoudough.com/2021/01/26/cheeziest-mac-cheez/ .

Mac & Grilled Cheez Ingredients

  • 1 loaf of hearty sourdough bread (can be store bought or homemade)
  • 2 tbsp vegan butter
  • 1/4 cup of the Cheeziest Mac & Cheez

Quick Tomato Bisque Ingredients

  • 15 oz can of tomato sauce
  • 16 oz can of full fat coconut milk
  • 2 tbsp tomato paste
  • 2 cloves garlic
  • dry herbs to taste

Directions

  1. Make the Cheeziest Mac & Cheez according to the recipe directions.
  2. Cut two thick slices of bread. Butter one side of each slice.
  3. Add about 1/4 cup of mac & cheez sandwiched in between the slices of bread. The butter sides should both be facing out, and away from the mac & cheez. Feel free to add other fillings like vegan bacon, or mustard.
  4. If you’d like to make the quick tomato bisque, or a store bought soup prepare them now.
  5. To prepare the bisque simmer garlic, tomato paste, and tomato sauce in a small pot with an Italian spice blend of dried basil, parsley, oregano, rosemary, and thyme to taste.
  6. Add in the coconut milk. You can add the whole thing, or just as much as you’d like. I added most of the can, because I like a really creamy tomato soup.
  7. Allow your soup to simmer on low while you finish the grilled mac & cheez.
  8. Heat a large pan on the stove. Add a little additional butter to the pan, and then carefully place the sandwich in.
  9. Grill bread evenly on both sides. Use caution when flipping to make sure the macaroni doesn’t fall out. I held the sandwich in place with one hand while flipping it very slowly with the spatula to keep the mac from sliding out.
  10. Remove the sandwich and tomato bisque from heat and serve. Slice sandwiches in half for easy consumption.

Eggy Tofu Scramble

High protein and eggy vegan tofu scramble! This hearty vegan breakfast (or lunch or dinner) is very satisfying, filling, and super easy to put together. It will also really satisfy any cravings for scrambled eggs that you might have, without any actual eggs involved. It’s also just as versatile as a non-vegan scrambled egg dish, since once you get the flavor down, you can mix in pretty much any veggies that you desire, as well as vegan cheese shreds if you like. Just like scrambled eggs, this scramble goes great alongside some fresh toasted bread or a bagel.

This scramble makes use of black salt (also called Kala Namak) which imparts an incredibly eggy flavor and is predominantly used in South Asian foods, so if you can’t find black salt at your local supermarket, you may need to try looking at an Asian grocery, or ordering some online. It is worth noting now, that a little bit of black salt goes a long way. I think that 1/4 tsp is plenty to use in this recipe and recommend using no more than that at least the first time that you make this, though you may want to experiment with using a little more as you make more scrambles.


Eggy Tofu Scramble

  • Servings: 4
  • Difficulty: easy
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Scramble Ingredients

  • 14 oz. Firm/Extra Firm Tofu
  • 1/4 Yellow Onion, Diced
  • 1 Bell Pepper, Diced
  • Tbsp. Vegan Butter
  • Sliced Green Onions (For Garnishing)

Seasoning Blend Ingredients

  • 2 Tbsp. Nutritional Yeast
  • 3/4 tsp. Turmeric
  • 3/4 tsp. Paprika
  • 1/2 tsp. Dijon Mustard
  • 3/4 tsp Garlic Powder
  • 1/2 tsp. Onion Powder
  • 1/4 tsp Black Salt
  • 1/3 cup Non-Dairy Milk
  • Directions

    1. Dice onion and bell pepper into half inch dice. Drain tofu, but do not press. Place tofu in a bowl and mash with a fork, leave some larger chunks. Should have similar texture to scrambled eggs.
    2. Add nutritional yeast, turmeric, paprika, dijon mustard, garlic powder, black salt and onion powder to a bowl. Then add non-dairy milk(we used oat milk, though you can use whatever you prefer) and whisk until smooth.
    3. Preheat frying pan over medium flame, once warm add vegan butter and coat pan, then add pepper and onion sauté until onion starts to turn translucent, 2-3 minutes. Then add tofu and fry until lightly browned. Be cautious that you do not to break up tofu too much when moving it around the pan.
    4. Add the sauce and fold it in. Fry it until you’ve achieved desired consistency, the tofu will absorb the sauce so you can have it as wet or as dry as you like.
    5. Top with some black pepper, chopped chives, vegan cheese shreds and hot sauce, salsa or ketchup if desired. Serve alongside toast or a bagel.

    Butternut Squash Gnocchi

    Fresh fall produce is my favorite of all seasonal food. It’s hearty and comforting, and we’re all about comfort food here at The More You Dough. While I’ve spent plenty of time already this fall tinkering in the kitchen creating some great pumpkin recipes today is all about pumpkin’s underrated cousin, the butternut squash. Butternut squash has a delicate, sweet squash flavor similar to pumpkin, but is much easier to break down if you’re making from scratch cooking.

    There’s something really special and meditative about from scratch cooking that I really appreciate. I like knowing that I hand crafted just about every component of the meal. You won’t find me milling my own flour in the kitchen, or anything like that, but I do cook from scratch quite often. I like using fresh produce as much as I can while it’s in season as opposed to something that comes out of a can I can buy any time of the year. You can too for this recipe, but you’re by no means obligated to. I bought a whole butternut squash, butchered it, boiled it, cooled it, and pureed it. This sounds intensive, but it really doesn’t take all that long. It also makes plenty of puree to save for later in other great fall recipes like our butternut squash pizza that we’ll be sharing a recipe for soon. If that sounds like a bit too much work for you try checking your supermarket for butternut squash puree. Most stores seem to carry it in the baby food aisle.

    When I think of hearty dishes it doesn’t get much heartier than gnocchi. Gnocchi is one of the best pastas to make from scratch if you’re just starting to learn, because it’s super easy to make. All you have to do is knead some dough, roll it out, chop it up, and boil it for a few minutes. You can serve your gnocchi as just pillowy little chunks of dough, or add the classic grooves to the dough. Adding the grooves can be a little tricky at first, but I recommend it. They trap a lot of great flavor from the sauce. To see how to make them check out the video below.

    We pan seared our gnocchi with some Field Roast vegan sausage to give it an extra flavor, and textural element. Searing it is my preferred method of preparation, but it’s not absolutely necessary as the gnocchi are perfectly ready to eat once you boil them. This gnocchi goes great paired with the white wine cream sauce we included in the recipe. You can use whatever sauce you’d like for the pasta. A lighter colored sauce seems to lend better to this dish as it allows the flavor of the squash to shine instead of competing with it like a red sauce would.


    Butternut Squash Gnocchi

    • Servings: 4-6
    • Difficulty: intermediate
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    Gnocchi Ingredients

    • 2 1/2 cups of all purpose flour
    • 1 cup butternut squash puree
    • 1/2 tsp salt
    • 1/4 tsp cinnamon
    • one pinch all spice
    • one pinch nutmeg
    • one pinch black pepper

    White Wine Cream Sauce Ingredients

    • 1 cup oat milk
    • 1/4 cup vegan white wine
    • 1/4 cup vegan butter
    • 2 tbsp all purpose flour
    • 2 tbsp chopped fresh basil
    • 1 tbsp lemon juice
    • 1/2 tsp sea salt
    • 1/4 tsp black pepper
    • 1/4 tsp red pepper flakes
    • 1 shallot, minced
    • 6 cloves garlic, minced

    Gnocchi Directions

    1. Break down the butternut squash. Start by peeling it, cut off the ends, slice it in half, and scoop out the seeds. Cut it into chunks that are similar in size so they cook evenly.
    2. Boil the butternut squash for 25 minutes or until it is fork tender. Prepare an ice bath in a large mixing bowl, and place cooked squash in this to cool and halt the cooking process. Drain when cooled.
    3. Place cooled squash in the food processor, and blend into a puree. If you purchased squash puree you can skip steps 1-3.
    4. Measure out one cup of the squash puree and place it in a large mixing bowl. Package up the rest of your squash puree to use for future recipes. I put mine in the freezer.
    5. Add in the all spice, nutmeg, cinnamon, salt, and pepper. Stir together to thoroughly incorporate the ingredients.
    6. Slowly start adding the flour chopping it in with a spoon. Depending on the moisture content of the squash puree you may use a little less or a little more than 2 1/2 cups of flour. Stir until it forms a shaggy dough.
    7. Continue to slowly add flour, and knead with your hands until the dough stops feeling gummy and sticky. It should bounce back nicely if you poke it.
    8. Separate the dough into manageable pieces, I separated mine into fourths, and roll them out into long tubes on a floured surface. I like to think this step is pretty similar to making play-doh snakes as a kid. Your snakes should be about 1″-1 1/2″ in diameter. It can be difficult at first, but try to keep them as consistent as possible.
    9. Using a sharp knife, cut the tubes of dough into small pieces. They should look like little tiny gnocchi pillows that are about 1″-1 1/2″ wide.
    10. You can stop here, or you can add grooves into your gnocchi. I prefer the grooves, because they hold more of the sauce on the pasta. To do this, find a fork and turn it tines down on a plate. Make sure the fork, work surface, and gnocchi are all well floured. Press the end of a gnocchi down against the base of the tines with your thumb, and flick it down the length of the tines. This can be pretty tricky at first, but you’ll get the hang of it after a few (or if your me a few dozen) gnocchi. I made a short video showing the technique in this post.
    11. Boil your gnocchi for 2-4 minutes. Make sure the pot is really at a rolling boil when you put the gnocchi in. They’ll bring the water temperature down a lot, so you want to ensure that they still cook quickly and evenly throughout. You can boil half of them at a time to avoid a drastic temperature change. They should float when they’re done. If they’re floating before your timer goes off remove them.
    12. Immediately place the boiled gnocchi in an ice bath, or under cold running water to halt the cooking process. I use an ice bath to do this. The quicker the better. Nobody wants mushy pasta especially when you spent so much time preparing it.
    13. While you can eat gnocchi without searing them, I always choose to pan fry them. It imparts a great flavor on them, and allows you to cook up your favorite vegetables in the same pan. I recommend broccoli, or brussels sprouts. We cooked ours up with some field roast vegan sausage, because we didn’t have a lot of veggies in the fridge at the time. Keep some white wine on hand to deglaze the pan while you sear them. If you don’t deglaze they’ll get stuck to the pan and tear. They only take about five minutes to fry up, so wait until your sauce starts reducing to put them on.

    White Wine Cream Sauce Directions

    1. Measure out all of the ingredients before hand. You have to work quickly to keep the roux from burning and the cream from separating, so you want to be able to instantaneously add whatever you need.
    2. In a sauce pot on low heat add the 1/4 cup vegan butter.
    3. Add in the minced shallot and garlic, and the red chili flakes once the butter melts down.
    4. Allow the butter to darken in color, and quickly whisk in the flour.
    5. Keep whisking and quickly add the oat milk, followed by the white whine and splash of lemon juice.
    6. Add all other seasonings.
    7. Allow the sauce to simmer and reduce down. Whisk frequently to prevent burning.
    8. Sauce should be a creamy texture that flows freely, but is thick enough to stick to your pasta. Remove from heat when finished.
    9. You can add some of the sauce to the gnocchi while they’re finishing cooking to impart more flavor. This is optional.
    10. Serve on a plate or in a bowl, and finish with fresh herbs if you’d like.

    Barbecue Seitan Pizza

    Fall has always been one of my favorite seasons. I love watching the leaves change, going to pick apples, having bonfires, and all of the other stereotypical fall activities. Probably the best thing about fall is getting back into making, and eating, some of my favorite comfort foods that seem too heavy during the hot summer months. While Covid is preventing us from doing a lot of fall activities this year like going to fall festivals, or Halloween parties, we’ve already started creating some great fall dishes to share with all of our readers.

    Pizza is one of my all time favorite foods, and quite easy to make vegan. It includes only a few ingredients, and it’s easy to personalize. Nick and I often make BBQ cauliflower or BBQ seitan pizzas that are reminiscent of BBQ chicken pizza. We make our dough from scratch, but you can usually find fresh pizza dough at a super market near you. If you decide to buy your dough instead of making it be sure to check the ingredient list for dairy. If you don’t feel up to the task of making our recipe for pizza dough from scratch we recommend the pizza dough from Trader Joe’s.


    Barbecue Seitan Pizza

    • Servings: 6-8
    • Difficulty: easy
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    Ingredients

    • 8 oz Upton’s Traditional Seitan
    • 1/2 small red onion
    • 2 tbsp fresh parsley or cilantro chopped
    • 3/4 cup vegan BBQ sauce
    • 1 tsp vegan Worcestershire sauce
    • 1/2 cup vegan “mozarella style” cheese

    Directions

    1. Break seitan into chunks. If any of the chunks seem too large cut them into smaller pieces, and then place them in a mixing bowl. Add Worcestershire sauce, and about 1/4 cup of your chosen BBQ sauce. Coat all of the seitan chunks.
    2. Use the rest of the BBQ sauce to coat the pizza crust. You can use a basting brush to spread the sauce out more evenly.
    3. Cut the onion into whatever size pieces you prefer, and chop parsley or cilantro.
    4. Top crust with a thin layer of cheese, and then add the onion and Seitan chunks. Do not add the parsley or cilantro yet.
    5. Add the rest of the vegan cheese on top of the pizza.
    6. Bake at 350 degrees for twenty minutes. If you purchased a crust from the supermarket go by the cook time and temp on the package. Add the parsley or cilantro onto the pizza at this point. You can also top with more BBQ sauce as decoration. Place the pizza back in the oven for a minute or two to wilt the greens just a little.
    7. Slice and serve. BBQ Seitan pizza goes great with a vegan ranch dipping sauce.

    Mongolian BBQ Inspired Seitan Kabobs

    The weather has been rapidly cooling down the past month in Pennsylvania. As we get ready for fall temperatures we’ve been trying to seize as many grilling opportunities as we can. I love Mongolian BBQ, but unfortunately I haven’t found any restaurants around Pittsburgh that do a vegan version of it. I was particularly craving the flavors, so I crafted a great marinade for these Mongolian BBQ inspired seitan kabobs. If you don’t have a grill you can use this recipe to marinate your seitan and veggies, and cook them up in a skillet or a wok. They’re delicious either way, but grilling allows you to impart a nice charred flavor.

    Mongolian BBQ Inspired Seitan Kabobs

    • Servings: 4-6
    • Difficulty: easy
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    Feel free to use additional veggies on your kabobs. These are the ones we found at the local farmers market, but bell peppers, hot peppers, and other squash are all good options for this recipe.

    Ingredients

    • 6 oz Uptons Seitan
    • 1 large zucchini
    • 8 oz baby bella mushrooms
    • 1/4 cup tamari
    • 2 tbsp hoisin sauce
    • 1 tbsp maple syrup
    • 2 tsp chili garlic paste
    • 4 cloves of garlic
    • 2 tbsp chopped scallions
    • 1 tsp rice wine vinegar
    • 1 tsp sesame oil
    • 1 tsp lime juice

    Directions

    1. Cube seitan into large chunks. Keep in mind they’ll need to be sturdy enough to be skewered. Place into a large bag or reusable container.
    2. Cut mushrooms in half. Place into the same bag or container you placed the seitan.
    3. Cut down zucchini into disks that are about an inch wide. Cut each disk in half. Place halved disks into the same container as the other ingredients.
    4. In a separate bowl, combine all of the other ingredients. Whisk together well, and then cover seitan, mushrooms, and zucchini with the marinade.
    5. Marinade in the fridge for at least an hour, or overnight.
    6. Remove seitan, zucchini, and mushrooms from the marinade, and place them on skewers. Save the remaining marinade in a heat resistant bowl to brush onto the kabobs later.
    7. Grill on a hot grill until the ingredients are completely heated through and have nice char lines on each side. This should take between 5-15 minutes depending on the heat of your grill. Brush the kabobs with the marinade periodically as they cook, so that they do not dry out.
    8. Serve with a side of brown rice, or other grain of your choice.