Sunday, January 31, 2016

Eat Brussels Sprouts Day

Today is Eat Brussels Sprouts Day. I know a lot of people don't like them, but c'mon, they are such cute little cabbages. I admit, I wasn't a fan for a long time. I don't know, they just had kind of a bitter aftertaste to me. But over the last few years, I have come to really, actually, enjoy them. I hope you enjoy this dish as much as we do.

Brussels Sprouts with Toasted Almonds

Two bags of frozen Brussels sprouts
1/4 c. vegan butter
2 T. lemon juice
1/4 t. salt
1/2 c. slivered almonds, lightly toasted

Cook the Brussels sprouts according to the directions on the bag. Drain. In a frying pan, melt the butter. Add the remaining ingredients, including the Brussels sprouts. Stir until everything is well coated and heated through. Serve. Enjoy!

You can make the Brussels sprouts ahead of time and keep in the fridge until you are ready for the rest of the recipe.

Tuesday, January 12, 2016

Curried Chicken Day

Today is Curried Chicken Day. I'm only over the last year or so new to Indian cuisine. I'd pretty much avoided it in the past, thinking it too spicy. But I've had several dishes that I especially liked, so am still working my way through the cuisine.

One day Whole Foods had some vegan curried chicken on their hot bar, and I tried some. Omg, it was delicious! I think I went back a few more times that week just to get more. Which, of course, can get expensive, so I decided to try to make some at home.

Curried Chicken Salad

One package favorite frozen chicken (mine is Delight Soy nuggets), baked according to package directions, chopped
1/4 c. diced red onion
 ribs celery, diced
1/2 to 1 cup chopped peanuts
1-1/2 c. vegan mayonnaise
2-1/2 T. curry powder
Dash turmeric
Salt and freshly ground pepper, to taste

Mix everything together in one large bowl, until coated well. Serve. Enjoy!

Wednesday, January 6, 2016

National Green Beans Day

Today is National Green Beans Day. I typically associate them more with summer, but since I can buy them year round frozen and canned, I guess every day can be a green beans kind of day.

April 4 is International Carrot Day. I know a lot of people who will eat them raw, but not cooked. It's a consistency thing, apparently. I like them both ways. So, if you miss eating this dish today, you can make it for that day.

Or, you could just make it any darn time you like!

Carrots and Green Beans with Ginger

1-1/2 lbs. carrots, sliced
1-1/2 lbs. green beans, trimmed
1/4 c. vegan butter
2 t. freshly grated ginger

Boil carrots and green beans separately, about 7-10 minutes each. Drain. Melt butter in a skillet or Dutch oven. Add the ginger and saute over medium heat for 2 minutes. Add the green beans and carrots to the melted butter/ginger mixture and stir to coat well. Serve. Enjoy!

Friday, January 1, 2016

Black Eyed Pea and Collards Soup

Every new year's day I make black eyed peas and collards in some way. Sometimes it is just simply a pot of beans and a pot of collards. This time I decided to switch things up a bit and turn it into a soup. The results were delicious!

Black Eyed Pea and Collards Soup

One package vegan kielbasa sausage, sliced into coins
2 onions, chopped
3 cloves garlic, minced
1 t. Cajun seasoning
8 cups vegetable broth
One package of dried black-eyed peas
1 bunch of collard greens, stemmed and cut into 1-inch pieces
1/2 c. basmati rice
1 t. hot sauce

Soak the peas in enough water to cover overnight. Drain and dump them into a crockpot. Add the onions, garlic, Cajun seasoning and vegetable broth. Cover and cook on low for 10 hours. Add the collards, rice, and hot sauce. Stir to mix, cover and let cook an additional hour.

Saute the kielbasa in a little bit of olive oil until nicely browned.

Serve the soup in bowls and top with a few coins of the kielbasa. Enjoy!

Wednesday, September 30, 2015

Pumpkin Spice Made Delicious

And finally, for the last day of the Vegan Mofo, the challenge is: Autumn equinox eats. While everyone I know is salivating over everything pumpkin spice, I offer my own delectable variation: a salad with spiced cornbread.

Tuesday, September 29, 2015

What would you bring on a vegan road trip?

The challenge for day 29 for the Vegan Mofo is: What would you bring on a vegan road trip?

Finger, snacky type foods. Things easily eaten with the fingers, requiring no utensils. Anything that can fit in a small cooler.

For example:

Seasoned Gigande Beans

Chickpea Dip with chips, crackers, or veggies

Rice Crispie Treats

Tiny Taco Tarts

Kale Chips

Lime Cucumbers

Tortilla Rollups

And, of course, plenty of water!

Monday, September 28, 2015

Totally going for broke, here

Wow, who knew keeping up with a vegan mofo would be so difficult? First I got sick and then I had to do my momly duty and help my daughter move. No complaints. Just life. So I'm going for broke here and getting caught up.

For starters, day 25 of the Vegan Mofo asks: Share your favorite cuisine.

Funny, I discussed this very thing here. These veggie fajitas really are the bomb.

Day 26 asks: It’s cold and rainy and there’s a snow drift outside your door! What are you going to make using the ingredients you have?

Lol! I live in the south. What is this snow drift thing? But I do know what I like on a cold and rainy day. Minestrone.


3 or more cloves garlic, minced
One can roasted, diced tomatoes
28 oz. can crushed tomatoes
2-3 stalks of celery, diced
One onion, diced
2-3 carrots, diced
3 c. vegetable broth
2 cans kidney beans, drained
One can tomato paste
2 T. basil
2 T. oregano
2 T. parsley
1-1/2 c. shredded cabbage
One zucchini, diced
1 t. salt
1 t. pepper
Favorite cooked pasta

In a Dutch oven, add all the ingredients except the pasta. Bring to a boil, cover, and simmer until vegetables are tender. Add the pasta, and heat through. Serve. Enjoy!

Day 27 asks: Favorite herb or spice? It's dill. I love dill. The odd thing is I used to hate it. Now I think it makes everything better. I love to add it fresh to salads, sprinkle it dried on popcorn, and use it often as an ingredient in many dishes.

Day 28 asks: Tacos VS Burritos. Where do you stand on this important issue? I like both. However, my daughter absolutely adores tacos. And since we've been helping her move, I haven't had time to make any. BUT, I have several taco recipes I really want to try, and since they are mostly non-traditional, she's very likely the only one in my family who will try them. So, once things are settled, I plan to try out some different ones, and I'll post on them as I do.

And to entice you to check out my link above on my favorite cuisine, here ya go:

Veggie fajitas!

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