I am so excited to be reviewing my first vegan cookbook. I am also very excited that I love the book! I see many recipes that I want to try. I did get permission from the publishing company to post 2 of the recipes here for you all to try!
I chose the Gee Whiz Spread and BBQ Buffalo Zings. So let’s get onto the book.. It is called Vegan Vittles by Jo Stepaniak published by Book Publishing Company. You can get the book here or click on the picture of the book.
I love that this book is so full of information.. Alternatives to dairy, ingredients that may be new to you, getting started are all chapters in the beginning of the book. Also covered is how you can help to improve the life of farm animals. Oh, did I mention it is written in conjunction with Farm Sanctuary? Yep, and I love that the book has stories through out the book about animals they have saved and are now living at the “Farm”.
There are lots of different types of recipes in here and most don’t use ingredients that I don’t already have in my house- so that is awesome. I hate getting a cookbook and finding that I don’t have a single thing in my house to complete any of the recipes.. Not so with this book! On to the recipes!

Here is the final meal.. I was very surprised.. the little kids loved the buffalo zings.. I would have preferred them if I had more successful at getting them thinner. For some reason my rolling pin just glided over the seitan. I did the best I could but I do need to figure that one out. The Gee Whiz spread was a huge hit. My 3 year old ate 5 wasa crisp crackers with the spread on it. Maybe more. My husband loved it, and so did the teens. Anytime I can get the little ones to eat more beans, man am I happy!

Gee Whiz Spread
1 can of white beans, rinsed and drained
1/2 cup of roasted red peppers(skins and seeds removed) or pimiento pieces, drained
6-8 tbsp of nutritional yeast
3 tbsp of freshly squeezed lemon juice (I used 4)
2-3 tbsp tahini or cashew butter
1/2 tsp prepared yellow mustard
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp onion powder

Combine all ingredients in food processor, and process until completely smooth and evenly colored (this may take several minutes). Stop the processor and scrape down the sides of the work bowl as necessary. Chill thoroughly before serving. Stored in a tightly covered container, Gee Whiz Spread will keep for 5-7 days in the refrigerator, or up to 1 month in the freezer (defrost completely in the refrigerator before using).
Variations:
Instant Cheez Sauce: Combine 2 cups of Gee Whiz Spread with 1 cup of plain soy milk in a medium sauce pan. Warm over medium-low heat, stiring often, until heated through.
Nippy Tomato Non- Queso Sauce: Combine 1.5-2 cups of salsa with 1 cup of Gee Whiz Spread. Serve at room temperature, or warm gently on low heat, stirring often, until heated through.

Barbecued Buffalo Zings
Barbecue Sauce:
1/3 cup water
4 tbsp tomato paste- no salt added
1/4 cup maple syrup
3 tbsp reduced sodium soy sauce
2 tsp vegetable oil
2 tsp dry mustard
1/2 tsp crushed garlic
1/4 tsp black pepper
1/8 tsp crushed red pepper flakes or several drops of hot sauce (I used double the flakes and tobasco sauce- lots of it)
2 to 3 drops liquid smoke (optional)

Zings:
2/3 cup vital wheat gluten
2 tsp nutritional yeast
3/4 warm water

Preheat oven to 350 degrees. Mist baking sheet with nonstick cooking spray or line with parchment paper, and set aside.

Sauce:
Place water, tomato paste, maple syrup, soy sauce, oil, dry mustard, garlic, black pepper, red pepper flakes, and optional liquid smoke in a small bowl and stir until well combined.

For the Zings:
Combine vital wheat gluten and nutritional yeast flakes in a large bowl. Stir in water and mix well. The resulting gluten mixture will be moist. Place gluten on a flat surface and roll it into a rectangle, keeping it as flat and thin as possible. Slice into 12-15 strips, about 5 inches long and 1 inch wide. Place on prepared baking sheet at least 1 inch apart. Bake on center rack of the oven for about 15 minutes, or until puffed, lightly browned, and crisp.
Remove from oven and prick each strip all over with a fork. Turn the strips over, and pour or spoon sauce evenly over them. Covering the top and sides of each piece. Return to oven and bake for another 10-12 minutes longer. Serve hot, room temperature, or cold. Covered tightly and stored in the refrigerator, leftovers will keep for about a week.

The kids loved these. Even as spicy as I made them. They went back for seconds. Daughter said they tasted like thicker, chewier beef jerky. Then I knew what I didn’t like about them.. It isn’t that I didn’t like them- I do. It was a flaw on my part- I think that if I had gotten them rolled out thinner then they would have been even more like beef jerky. So I need to work on that. The sauce is awesome and we kept dipping the zings into the leftover sauce.