Thursday, July 18, 2013

RPG Buffet 34 (Monte Cook's World of Darkness and Bastet) (22:27)

Only 6 months late on the feed! The RPG Buffet kick of their Year of World of Darkness with Monte Cook's World of Darkness and a Werewolf: The Apocalypse game focused on the Bastet!

The Buffet kicked off the beginning of their Year of World of Darkness with their annual breakfast-for-supper feast. In addition to the usual dishes -— waffles, fresh fruit, bacon -— Kae made a breakfast casserole featured in this YouTube video. You can make it the day before, refrigerate, and then bake in the next day.

8 eggs, slightly beaten
6 slices white bread, cubed
1 lb. browned breakfast sausage
2 cups milk
1 cup grated cheddar cheese
1 tsp. salt
1 tsp. pepper

Cube bread and place in a 9 x 13" baking dish that has been sprayed with cooking spray. Brown and drain the sausage. Whisk the eggs and then add the milk, cheese, salt, pepper, and sausage. Pour over the bread and make sure that the bread gets soaked with the mixture. You may have to even out the sausage and cheese on the top. Cover and refrigerate overnight or 12 hours. Bake in a preheated 350° oven for 40 minutes. Serve hot.

February means Mags's annual Soul Food meal, but one of the Buffet members has switched to a vegan diet! Never fear, Mags found a way:

Brunswick Stew (Vegan) from
1 tablespoon olive oil
1 12-ounce package vegan sausage links, cut into 1/2-inch pieces
1 sweet yellow onion, finely chopped
2 large white potatoes, diced
2 garlic cloves, minced
1-1/2 teaspoons fresh ginger, grated
3-1/2 cups vegetable stock or water
1 15-ounce can diced tomatoes, drained
1 16-ounce package frozen succotash
2 to 3 tablespoons tamari or soy sauce
2 teaspoons prepared mustard
1 teaspoon light brown sugar
1/2 teaspoon ground allspice
1/2 teaspoon hot sauce
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 12-ounce package frozen vegan burger crumbles
1/2 teaspoon Liquid Smoke

In a large saucepan over medium heat, heat olive oil. Add vegan sausage and cook until browned, about 5 minutes, stirring occasionally. Remove from pot and set aside.

Reheat oil in saucepan and add onion, potato, garlic and ginger. Add 1/4 cup of stock or water, cover and cook until softened, about 5 minutes, stirring occasionally.

Remove the lid, add remaining stock or water, and stir in tomatoes, succotash, tamari, mustard, sugar, allspice, hot sauce, and salt and pepper to taste. Bring to a boil, reduce heat to low and simmer, uncovered, until vegetables are tender, about 45 minutes, stirring occasionally. During the last 10 minutes of cooking time, add reserved vegan sausage, vegan burger crumbles, and Liquid Smoke. Serves 4 to 6.

Collard Greens (Vegan) from
1 large bunch of collard greens
1 tablespoon seasoned salt
1 teaspoon regular salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic salt
2 tablespoons of vegan margarine
1 cube vegetarian vegetable bullion
hot pepper sauce or ground cayenne pepper to taste

In a large pot, add approximately 3 quarts of water (more or less depending on how big your collard bunch is). Bring water to a boil, and mix bullion, all salts, and black pepper. Reduce heat and let simmer while you prepare the greens.

Wash greens thoroughly. Strip away stems that run down the middle of the leaf from the greens (tearing them from top to bottom, away from the stems). Stack the leaves together (I found about 8 -10 works) and roll them up, and slice them into 1" slices. Add the stripped and cut greens to the pot. Add margarine and pepper sauce or ground cayenne pepper to taste. Cover pot, and simmer for about 1 hour, stirring occasionally.

Preparation Time: Prep 20 minutes, Cook 60 minutes
Cooking Time: 60 minutes
Servings: 6-8

Corn Muffins (Vegan) from
1 cup course whole grain corn meal
1/2 whole wheat flour
1/2 cup unbleached all-purpose flour
1/4 teaspoon salt
4 teaspoon baking powder
1 cup soy milk (or other vegan milk)
1 teaspoon white vinegar
2 medium apples peeled and grated
1/4 cup sugar
1/4 cup canola oil

Preheat the oven to 425 degrees.  Sift together the corn meal, flours, salt, and baking powder in a large bowl.

In a medium sized bowl combine the soymilk with the vinegar and oil. In another separate medium bowl, combine the grated apples with the sugar.

Place the soymilk mixture and the apple mixture in the flour mixture. Stir until combined and all the dry ingredients are wet. The mixture should be lumpy. Put the oven temperature down to 350 degrees.

Oil a big muffin pan or a regular sized muffin pan. Put the batter in the pan and place in oven for about 25 minutes or until a toothpick inserted in the middle comes out clean. Eat and enjoy!
Preparation Time: 45 minutes
Cooking Time: 25 minutes
Servings: 6

Mac-and-Cheese (Vegan) from The Sweetest Vegan YouTube Channel.

This Vegan Macaroni and Cheese Recipe was adapted from Healthy Happy Life Fake Out Mac n' Cheese

6 cups cooked macaroni pasta
1 can cannellini beans, drained 
3/4 cup + ¼ cup + ¼ cup nutritional yeast flakes 
2-3 Tbsp soy sauce
1 tsp garlic powder
3 Tbsp yellow mustard 
1/4 tsp pepper
1/2 cup instant mashed potato (unflavored) with 1/2 cup water
1/4 cup extra virgin olive oil
1/4 cup + 2 tablespoons vegan butter, softened
1-2 Tbsp agave syrup
2 Tbsp tahini 
almond milk
2 tablespoons dried parley flakes
½ cup panko breading

Boil Macaroni noodles per the directions on the box. Try to reach an al dente consistency which is about 10 minutes boiling time.

While the Macaroni is boiling . . .

The vegan cheese sauce is really simple. Add all ingredients: nutritional yeast flakes, cannellini beans, soy sauce, garlic powder, onion powder, yellow mustard, pepper, mashed potatoes, water, extra virgin olive oil, vegan butter, agave nectar, and tahini, into a blender and blend until smooth. Add almond milk and continue to blend until desired consistency is reached.

Mix the vegan cheese sauce with the cooked, drained macaroni pasta. And you are kinda done.

But the is an optional step. Turn the oven on medium Broil. Mix nutritional yeast flakes, melted vegan margarine, and panko breading. Sprinkle the bread mixture over the top of the mac and cheese casserole. Place the vegan mac and cheese in the oven until the top is golden brown, about 5 -- 7 minutes.

Low-Fat Chocolate Applesauce Cake (Vegan) from's Vegetarian Food page
2 cups flour
1 cup sugar
1 tbsp cornstarch
2 tsp baking soda
1/4 tsp salt
1/3 cup cocoa
1 1/2 cups applesauce

Pre-heat oven to 325 degrees. Grease and flour a bundt cake pan. Note: You can use other cake pans, but because this cake is a bit heavy, layered cake pans are not recommended.

Mix all of the dry ingredients together in a large bowl. Add applesauce and mix well until batter is smooth.

Bake for 50-55 minutes, until done. You can always tell that a cake is finished baking by sticking a toothpick in the center of the cake. If the toothpick comes out clean, that is, not covered in batter, then your cakes is done baking. Frost, if desired, and enjoy!

Download 64kbps mp3 (10.8 MB)

Show links
Monte Cook's World of Darkness (White Wolf)
Werewolf: The Apocalypse(White Wolf)
Bastet (White Wolf)

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