We Got the Beet Soup

Once again I am excited to be participating in the Virtual Vegan Potluck! This year you will find many recipes that feature beets as an ingredient. I hope you sample my offering!

We Got the Beet Soup

One package gardein beefless tips
4 c. vegetable broth
2 cans (or 4 fresh, precooked) cut beets, drained and rinsed
Potatoes, diced (depending on size, I used 5)
2 stalks celery, diced
One onion, chopped
1/4 c. vegan sour cream
2 T. flour
1 T. dill

In a large pot, add the beets, potatoes, celery and onion to the vegetable broth and bring to a boil. Cover and reduce the heat to simmer, and let simmer for 30 minutes. Check for potato softness. Add the sour cream, flour, dill and beefless tips, stirring to blend well and bring to a boil. Reduce heat to a slow boil and heat through. Serve. Enjoy!

This goes very well with slices of buttered bread. I cup up the beets before eating the soup, and added a sprinkle of salt and pepper.

To visit the soups before and after mine, go here:

 

 

 

Spaghetti with Herbed Tomatoes

Spaghetti with Herbed Tomatoes

One package whole wheat spaghetti
3 cloves garlic, minced
2 large or 3 small tomatoes, diced
2 t. basil
1/2 t. salt

Cook the spaghetti according to package directions. While it is cooking, sauté the garlic in olive oil until fragrant. Add the tomatoes, basil and salt and simmer until spaghetti is done cooking. Drain the spaghetti and place in a large bowl. Add the tomatoes and stir to mix. Top with your favorite vegan parmesan. Serve. Enjoy!

Not Really Texas Chili

On an episode of The Big Bang Theory, this scene took place:

Priya: Would you like some homemade chili?
Sheldon Cooper: Are there beans in it?
Priya: Yes?
Sheldon Cooper: Then it's not chili. Real chili has no beans in it, but you're from a foreign land, so your ignorance is forgiven.
Priya: [Sheldon tries some of Priya's chili]
Sheldon Cooper: Mmmm, this is good... whatever it is.

According to Sheldon, this chili would not qualify as chili, but it is darn good!

Not Really Texas Chili

One package vegan beef crumbles
One onion, chopped
2 cans pinto beans, drained
1 can tomato paste
3 c. water
1-1/2 t. chili powder
1/2 t. garlic salt

Saute the onion in a Dutch oven until softened. Add the remaining ingredients and bring to a boil. Cover, reduce heat and simmer for 30 minutes. Serve. Enjoy!

My family likes to eat their chili on top of fritos.

Mango Cole Slaw

While the weather is getting most decidedly cooler, I felt that cole slaw was still the right choice to accompany the broiled tofish I was making.

Mango Cole Slaw

1/2 c. vegan mayonnaise
2 T. orange juice
1 T. distilled white vinegar
1 t. salt
1/8 t. cayenne
One head of cabbage, shredded
One mango, peeled and diced
5 green onions, diced
One small bunch of cilantro, diced
1/2 c. chopped pecans

Mix the first five ingredients in a bowl, stirring to mix well. Add the remaining ingredients to a large bowl and pour the mayonnaise mixture on top, stirring to mix well. Cover and chill until ready to serve and enjoy!

Taco Fries

On my bookshelf, I have a cookbook titled Half a Can of Tomato Paste and Other Culinary Dilemmas. Every time I come across a partial package of anything in my kitchen, I am reminded of this book. As it happens, I did find myself with half a package of taco seasoning. I can't remember how that happened, and very likely was the result of my youngest's own culinary adventures. However, I was confronted with a dilemma. Toss it or use it? I found a use for it.

Taco Fries

Slice up into chunky fry size a handful of potatoes. I think I used five. Toss them in a gallon sized Ziploc baggie and pour into about a 1/4 c. olive oil. Dump in the half bag of taco seasoning, close the baggie and start smooshing to get the potatoes well coated with both the oil and the seasoning.

Lay the potatoes without overlapping on a cookie sheet, and bake at 400 for about 20-30 minutes, keeping an eye on them so they don't burn.

Serve. Enjoy!

Tofish with Horseradish Crust

I've said it before, I'll say it again: tofu lends itself beautifully to recipes that call for fish or chicken. This is another example.

Tofish with Horseradish Crust

One package extra or super firm tofu, frozen in package, boiled, pressed, sliced
4 green onions, sliced
1/4 c. prepared horseradish
1/3 c. bread crumbs
4 T. butter, warmed to room temperature

In a bowl, mix together the green onions, horseradish, bread crumbs and butter. Lay the slices of tofu on a cookie sheet, then spread the horseradish mixture on top. Use it all, spreading and pressing as necessary to get it smoothly on top.

Broil the tofu until the horseradish topping begins to brown.

Serve. Enjoy!

Garlic and Lemon Broccoli

Garlic and Lemon Broccoli

One bunch of broccoli, steamed or one bag of frozen broccoli florets, cooked
2 cloves garlic, minced
Juice of 1/2 lemon or 1 t. lemon juice
1/4 c. vegan parmesan

In a frying pan, sauté the garlic in olive oil until fragrant. Add the cooked broccoli and stir to coat with the oil and garlic. Add the lemon juice and parmesan cheese, sprinkle with salt and pepper to taste. Mix well. Serve. Enjoy!

Mushroom Macaroni

This is not macaroni and cheese with mushrooms. But it is just as good!

Mushroom Macaroni

One onion, chopped
1# sliced mushrooms
olive oil and butter
3 T. flour
2 c. vegan milk
salt and pepper
pinch of cayenne
3-1/2 c. cooked elbow pasta (I used whole wheat)
parsley
1/2 c. bread crumbs
1/4 c. vegan parmesan

Saute the onions and the mushrooms in a little olive oil and butter until softened. Add another dab of butter and the flour and stir until smooth. Gradually pour in the milk and keep stirring until the flour is dissolved. Add 1-1/2 t. salt, 1/2 t. pepper and the pinch of cayenne. Stir to mix. Add the cooked macaroni and a small handful of parsley. Stir again to mix well. Remove from heat.

In a small pot, melt about 2 T. of butter. Stir in the bread crumbs, another small handful of parsley, and the vegan parmesan, mixing well.

Pour the macaroni in a baking dish and sprinkle the bread crumb mixture over the top. Bake at 350 for 25 minutes. Serve. Enjoy!

Barbecued Tofu Steak

If you weren't always vegan, you probably at some point in your life have had steak. I have yet to find a vegan substitute for it that makes me think *steak*. This intrigues me because chicken, fish and ground meat all have excellent vegan substitutes. I've had delicious vegan ham. But steak?

This recipe is in no way like those steaks you may remember. It is, however, juicy and delicious.

Barbecue Tofu Steak

One package extra firm tofu, frozen in the package, boiled, pressed, sliced
1/4 c. ketchup
1/4 c. chili sauce
1-1/2 T. soy sauce
3 T. agave nectar
3 T. hoisin sauce
3 green onions, minced
3 cloves garlic, minced
1/2 t. salt
1/4 t. pepper

Place the sliced tofu in a gallon sized Ziploc baggie. Mix the rest of the ingredients in a bowl and stir to mix well. Pour this mixture into the baggie with the tofu, and smoosh it around to make sure all sides of each slice of tofu is well coated. Marinate in the refrigerator for at least 24 hours.

Lay the slices on a cookie sheet and pour the remaining marinade on top. Broil the tofu until the marinade starts to bubble. Turn the slices over and allow to broil again until everything is sizzling again. Serve. Enjoy!

Lemony Asparagus Rice

Lemony Asparagus Rice

One onion, chopped
1# asparagus, cut into pieces (I use only the tops)
1 T. butter
1 T. olive oil
3/4 t. thyme
3/4 t. salt
1/4 t. pepper
1 c. uncooked rice (I used a brown and wild mix)
1 c. vegetable broth
1/2 of a lemon

Heat the butter and olive oil in a pan, and add the onion and asparagus. Saute until onion just begins to soften. Stir in the thyme, salt and pepper. Add the rice with the vegetable broth and 1-1/2 c. water. Bring to a boil, cover and reduce heat to simmer. Let cook 30 minutes or until rice is done. Zest the lemon over the rice, then squeeze the juice into it. Stir to mix well. Serve. Enjoy!

Lemon Chick'n with Olives

Lemon Chick'n with Olives

One package Gardein Chick'n Scallopini
2 cloves garlic, minced
Half can of medium black olives, sliced in half
1/2 of a lemon

Saute the garlic in olive oil. Add the scallopini and sprinkle with salt and pepper. Pour in 1/4 c. water, bring to a boil, cover and reduce heat to simmer. Let cook about 15 minutes. Remove lid and add the sliced olives. Zest the lemon half over the scallopini, then squeeze the juice over them. Serve. Enjoy!

Moroccan Carrots

If you don't like cooked carrots, then chances are your exposure to them has been the overcooked frozen variety. In that case, I don't blame you. Bleh. Boring. Try these instead.

Moroccan Carrots

1# carrots
1/4 c. slivered almonds
1 T. vegan sugar
1/8 t. cilantro
1/8. t. ground cinnamon
1/8 t. cumin
1/16 t. cayenne pepper (in other words, a pinch :) )
Salt to taste

Slice the carrots and cook them in boiling water until they are fork tender, about 20 minutes. Drain. In the same pot, melt a little butter and add the almonds. Cook over medium low heat until they just start to change color to a gold or light brown. Add the carrots and the remaining ingredients, stirring to mix well, and cook over low heat until everything is heated through. Serve. Enjoy!