Friday, September 4, 2015

What is your favorite weird food combo?

The challenge for day 4 of the vegan mofo is: Tell us about a weird food combo that you love. I didn't have to think too long on this one.

A couple of years ago, my cousin mentioned how much he loved waffle fries with mayonnaise. My intial reaction was, eewwwww! But one day my daughter and I were out shopping, and got a little peckish. We bought a large fry to share, and I remembered about my cousin. I told my daughter about it, and we decided to try it. We got some mayonnaise and tentatively dipped a fry into it. Well, blow me down, we both liked it!

So now it's kind of become something we do when we get fries now. You should try it.

What is YOUR favorite weird food combo?

Thursday, September 3, 2015

Quick, Easy and Delicious: Nachos!

Day three of Vegan Mofo is to post about something quick, easy and delicious. What does my family like that fits that bill? Nachos!

We cut up a green pepper, a few green onions, a couple of tomatoes, and an avocado. We heat up a couple of cans of black beans, drain them, mix them with all the chopped veggies, then pile it on top of large corn chips.

Quick. Easy. Delicious!

Wednesday, September 2, 2015

Beef and Noodles

The challenge for day 2 of Vegan Mofo is: Recreate a meal from your childhood.  I have so many recipes from my childhood that I have veganized, it was hard to choose. I decided on one I haven't made in quite some time. I've missed it.

Beef and Noodles

This was very simple. I took a bag of gardein beefless tips and sauteed them with a chopped onion. When the onions became soft, I added some vegan cream of mushroom soup and a container of vegan sour cream. I mixed it all well, covered the pan and set to simmer for about 20 minutes.

Meanwhile, I boiled some whole wheat noodles. When everything was done, I drained the noodles and served the beefy mixture on top of the noodles.


Tuesday, September 1, 2015

Vegan Mofo has begun!

So today begins the Vegan Month of Food. And today I will share what I eat for breakfast. I know, exciting, right?

Seriously, my breakfast is not exciting, but something I grew up eating, and still love today. And I know, I KNOW, you'll never be able to guess what area of the country I'm from once I tell you.


No, seriously. And not grits with milk and sugar or anything as disgusting as that. I eat my grits with butter, cracked pepper, and either vegan bacon or vegan sausage. That's how I love them best. And I never have breakfast without a cup of tea. That would just be wrong.

Sometimes I'll have a bacon sandwich. Vegan bacon slices on toast slathered with vegan mayonnaise. Kind of like a BLT without the LT.

So, what do you like to eat to get your day started?

Friday, May 15, 2015

Gigande Beans like Whole Foods

When my daughter got married last year, Whole Foods catered her reception. After the newly marrieds left for their honeymoon, we were left with the cleanup. Because so much food was left, I didn't want to throw it away, so we packed it all up, taking some to the home of the newlyweds to enjoy upon their return, and the rest we brought home. One of the items were these really large seasoned beans. I liked them so much, I ate a spoonful every day until they were gone, as a snack.

I tried asking about them at the Whole Foods closest to me, but no one seemed to know anything about them, despite the fact they are pictured on their catering brochure. Any time I visited a different Whole Foods, I would look for them on their salad bar. I finally did find them, oddly enough, at one of the smaller stores. And that was when I got a better idea on how to make them.

Seasoned Gigande Beans

One pound of gigande beans (they may be labeled large limas or Peruvian beans)
3 or more cloves garlic, chopped
About a tablespoon each of mint, thyme, and parsley
One lemon, squeezed
Olive oil

Soak, then cook the gigande beans until done. Once drained and cool, stir in the remaining ingredients. Serve. Enjoy!

Thursday, May 14, 2015

Spring Vegetable Pie

This is another vegetable pie, minus the potatoes. This one is topped with bread crumbs, instead. It comes out firmer, as a result of using a vegan egg substitute.

Spring Vegetable Pie

1 c. cauliflower, chopped
1/2 c. green peas
1 carrot, cut in chunks
3 scallions, chopped
Vegan egg substitute, to equal 4 eggs
1 T. parsley
2 T. vegan milk
1/4 t. thyme
1/2 c. bread crumbs

Saute the cauliflower and carrots in oil until softened. Add the scallions and cook slightly. Add the peas and parsley and remove the pan from the heat. Make the vegan egg substitute, and to that mixture add the milk and thyme. Add the egg mixture to the vegetable mixture and mix well.

In a casserole dish, sprinkle some of the bread crumbs, just enough to cover the bottom. On top of this, pour in the vegetable mixture. Top with the remaining bread crumbs. Use more if you need to. Bake at 375 for 25 minutes. Let stand a few minutes before cutting.

Serve. Enjoy!

Wednesday, May 13, 2015

Gardener's Pie

Really more a version of Shepherd's Pie, but with more vegetables.

Gardener's Pie

About 9 potatoes, quartered
1 package sliced mushrooms
2 carrots, sliced
1 onion, chopped
2 cloves garlic, sliced
1 green bell pepper, chopped
1/2 t. basil
1/2 t. thyme
1 t. salt
1/4 t. black pepper
1 c. water
1 T. flour
1 zucchini, cut in half lengthwise and then sliced into half coins
1 c. green peas
1/2 c. vegan milk

In a Dutch oven, cover the potatoes with water and bring to a boil. Cover, reduce heat, and simmer about 20 minutes.  In a large skillet, saute the mushrooms, carrots, onion, green pepper, and garlic until softened. Add the basil, thyme, salt, and pepper.

In a separate bowl, mix the water with the flour, and stir into a smooth paste. Add this mixture to the vegetables and stir until thickened. Add the zucchini and peas.

Drain potatoes and mash. Add the milk and mash some more.

Place vegetable mixture into a baking dish, and top with the mashed potatoes. Bake at 425 for 20 minutes.

Serve. Enjoy!

The picture isn't pretty, but the taste is delicious!
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