Black Bean and Corn Salsa

It would be Texas without a salsa at a celebration. And I really love trying out new and different salsas!

Black Bean and Corn Salsa

2 cans black beans, drained and rinsed
One can corn, drained and rinsed
2 tomatoes, chopped
One avocado, chopped
1/2 an onion, chopped
One handful of fresh cilantro, chopped
3 T. lime juice
2 T. olive oil
1 T. red wine vinegar
1 t. salt
1 t. black pepper

Combine all of the ingredients in a large bowl, stirring to mix well. Cover and chill. Serve with tortilla chips or large corn chips. Enjoy!

Chickpea Dip

New Year's Eve is just a day away, so plans are already underway for celebrations. In our house, we stay home and have our own little party. And, of course, there is always food.

Chickpea Dip

3 green onions, white parts only
One lemon
2 cans chickpeas/garbanzo beans, drained
1 T. parsley
6 T. olive oil
Salt and pepper to taste

Cut the lemon in half. Add remaining ingredients to a food processor, and squeeze the lemon halves over it. Give it a whir until everything is well blended and not too chunky. Serve with pita chips. Enjoy!

Cornbread and Sausage Dressing

Every Thanksgiving, there are two things that are on the table, without fail. Cranberries, and a cornbread and sausage dressing. It just wouldn't be the same without them.

Cornbread and Sausage Dressing

One package of cornbread of choice, baked ahead of time
One package of vegan ground sausage (I use Lightlife)
One onion, chopped
2 stalks celery, chopped
1 c. corn kernels
Vegetable stock
1-1/2 t. thyme
1-1/2 t. sage
1/2 t. rosemary
1/4 t. salt
1/4 t. black pepper
1 T. parsley

Break up the cornbread into chunks and place in a large bowl.

Cook the sausage with the onion and celery until vegetables are softened.

Add the sausage mixture to the cornbread, in the bowl. Add the corn, herbs and seasonings. Add enough vegetable stock to make everything very moist, but not soupy. Stir everything well.

Pour into a casserole dish and bake, covered, for 30 minutes at 350.

Serve. Enjoy!

Gingered Carrots and Green Beans

Gingered Carrots and Green Beans

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

Boil the carrots until just tender, then add the green beans. Continue boiling until carrots are tender. Drain. Set aside.

In a skillet, melt the butter and add the ginger and salt, cooking over medium heat for a minute or two. Add the carrots and green beans to the skillet, and stir to mix everything well. Serve. Enjoy!

Hearty Vegetable Soup

It got down to the 30s here. Finally. I actually had to break out the throws for people to curl up under and keep their feet warm. It called for a hot and hearty soup.

Hearty Vegetable Soup

2 carrots, chopped
2 stalks celery, chopped
One onion, diced
One can diced tomatoes
1/3 c. uncooked rice
One head of cabbage, diced
2 zucchini, sliced
One can garbanzo beans, drained

Add all of the vegetables to a large Dutch oven, and fill with water. Bring it to a boil, cover, reduce heat and simmer for about 30 minutes. Season to taste. Serve. Enjoy!

Okra Succotash

My mom said she wanted some succotash for Thanksgiving this year. I made it. With a twist.

Okra Succotash

10 oz frozen lima beans, or one can lima beans, drained
10 oz frozen corn, or one can corn, drained
Frozen okra (as much as you want to add)
2 T. vegan butter
1 t. marjoram
1/2 t. salt
1/4 t. black pepper
1/4 c. vegetable broth

Thaw the frozen okra under warm running water. Add to a frying pan with the butter and marjoram, and stir until okra is heated. Add the limas and corn, along with the salt, pepper and broth. Cook until heated through. Serve. Enjoy!

Yogurt Mashed Potatoes

Before I became vegan, I loved Greek yogurt. My daughter has since introduced me to vegan Greek yogurt, and I couldn't be happier!

Yogurt Mashed Potatoes

Potatoes (however many you want)
One container of vegan Greek yogurt (the one I found uses coconut milk)
Vegan butter

Cut the potatoes into chunks. I don't peel them. Cover them with water in a Dutch oven and bring to a boil. Cover, reduce heat, and simmer until potatoes are tender, about 20-30 minutes. I had half a cabbage and a few green onions leftover in the fridge that I also cut up and added to the potatoes before boiling. I've added carrots in the past for some color. When soft, drain the potatoes and dump back into the pot.

Add the yogurt and some vegan butter, and mix well, using a hand mixer. Salt and pepper to taste.

Serve. Enjoy!

Just Another Chili

I love trying different versions of chili. We have our favorites, of course, but I like to attempt variations on a theme occasionally.

Just Another Chili

2 cans pinto beans (or 1 lbs. dried, cooked)
2 cans kidney beans (or 1 lbs. dried, cooked)
1 t. garlic powder
2 cans diced tomatoes
One onion, diced
2 stalks celery, diced
One can tomato paste
1 t. chili powder
1 t. cumin
1/2 t. black pepper

Bring everything to a boil in a Dutch oven, cover, reduce heat to simmer. Let simmer for 30 minutes. Serve over rice or corn chips. Enjoy!

Harvest Spaghetti

My youngest loves spaghetti, and will stop by the grocery store to pick up noodles, canned sauce and vegan ground beef just to come home to whip up a snack. Occasionally I like to make a sauce from scratch, just to mix things up for him.

Harvest Spaghetti

One can diced tomatoes
One can tomato sauce (or 2 c. homemade)
One can mushroom stems and pieces
3 zucchini, sliced in quarters lengthwise, then diced
2 stalks of celery, chopped
One small onion, diced
2 t. marjoram
1 t. sugar
1/2 t. salt
1/2 t. garlic powder

Heat everything in a Dutch oven to boiling, then cover and reduce heat. Simmer 45 minutes. Add 1/4 c. vegan parmesan cheese, if you'd like. Serve over spaghetti of choice. Enjoy!

Crockpot Pepper Steak

Any time my husband and I either visit a Chinese restaurant or order takeout, I can pretty much bet money he will order pepper steak. A creature of habit, my hubby.

The other day while out shopping with my daughter, I came upon the gardein sizzling szechuan beefless strips and had to buy them. I knew exactly what I was going to make with them.

Crockpot Pepper Steak

One package beefless strips
1/4 c. soy sauce
One onion, chopped
3 cloves garlic, chopped
1 t. sugar
1/2 t. salt
1/2 t. black pepper
1/4 t. ground ginger
One can diced tomatoes, drained
2 green bell peppers, cut into strips
1/2 c. water
1 T. cornstarch

Place all ingredients, except water and cornstarch, into the crockpot. Cook on low for 5 hours. Remove the lid, combine the water and cornstarch to make a paste, and stir into the liquid in the crockpot. Heat through. Serve over rice. Enjoy!

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!

Herbed Tomatoes and Green Beans

Herbed Tomatoes and Green Beans

3 green onions, chopped
2 cloves garlic, chopped
1/2# green beans, trimmed
1/4 c. vegetable broth
2 tomatoes, chopped
1 t. oregano
1 t. parsley
1/8 t. salt
1/8 t. pepper

Saute the onions and garlic in olive oil until softened. Add the green beans and broth and bring to a boil. Cover and reduce heat and simmer about 10 minutes. Stir in the tomatoes and seasonings and heat through. Serve. Enjoy!

Jamaican Jerk Tofu

Jamaican Jerk Tofu

4 green onions, chopped
2 cloves garlic, chopped
2 small or 1 large jalapeno pepper, deseeded and chopped
2 limes
1 t. ground allspice
3 T. olive oil
One package super firm tofu, frozen in package, boiled, pressed, sliced

In a gallon sized baggie, add everything but the tofu and squish the bag to mix well. Add the slices of tofu and gently massage to coat all sides of the tofu. Leave to marinate for at least 30 minutes.

Place the marinated tofu on a cookie sheet. Spread remaining marinade over each slice. Broil until tofu browns slightly. Be sure not to burn the marinade. Serve. Enjoy!

The flavors came out very nice and even with the jalapeno was not too spicy. Just make sure you wash your hands after handling the jalapeno! You don't want to accidentally scratch anywhere near your eyes and feel the burn!

Sausage and Sauerkraut

Maybe it's because I have German ancestry, but I like sausage and sauerkraut. They kind of go together like ketchup and French fries.

Sausage and Sauerkraut

One green pepper, sliced
One onion, sliced
2 sausage links (I used Tofurky Kielbasa), sliced
One container vegan sour cream
One can Bavarian sauerkraut
1 T. paprika

Saute the green pepper and onion in olive oil until softened. Add the paprika and stir to mix in well. Add the sausage and sauerkraut and stir again to mix well. Cover and reduce heat and let simmer for about 20 minutes. Remove lid and stir in the sour cream and mix well. Let heat through. Serve. Enjoy!

Serving this with a slice or slab of dark bread completes the meal!

Cabbage and Tomato Soup with Sausage

My husband's father used to make a cabbage soup that my son always loved. I think he likes my cruelty-free version much better!

Cabbage and Tomato Soup with Sausage

One onion, chopped
3 cloves garlic, chopped
One head of cabbage, chopped
2 cans diced tomatoes
1/2 T. paprika
1/4 t. salt
1/4 t. pepper
4 c. vegetable broth
1 c. water
Two links of sausage (I used Tofurky Kielbasa), sliced

In a large Dutch oven, sauté the onion and garlic in olive oil until softened. Mix in the paprika and stir to coat well. Add the cabbage, tomatoes, salt, pepper, broth and water and bring to a boil. Cover and simmer for 45 minutes. Stir in the sausage and cover. Simmer until sausage is heated. Serve. Enjoy!

Garlicky Chick'n Breasts and Cauliflower Salad

My daughter hit the quarter century mark this past weekend. How did this happen? Just yesterday she was dancing around this house in flouncy dresses and shoes that clicked when she walked on uncarpeted surfaces. Wasn't that yesterday? In my mommy memory it was.

Ever the adventurer, my once little ballerina all grown up likes to celebrate her birthday anywhere but the usual. This year it was at a park, where we could grill our mains and bring sides to share. It was a gorgeous day! Perfect for being outside. Her fiancé made a seitan brisket the night before that turned out beautifully. They even found a delicious vegan cake from a local baker. Hubby made his popular potato salad that our daughter requested. I made Garlicky Chick'n Breasts in foil with vegetables and Cauliflower Salad. We also had vegan grilled sausage.

Garlicky Chick'n Breasts

Heavy duty aluminum foil 
Carrots, sliced thin
One onion, sliced thin  
1 T. basil  
Vegan mayonnaise  
6   garlic cloves, minced  
1/8 teaspoon pepper  
Two packages Gardein Chick'n Scallopini  

Tear off 8 squares of heavy duty foil and lay one on top of the other. In the middle of each square add some of the carrots and onion. Top with a still frozen piece of the chick'n scallopini. Mix together the mayonnaise (about 2 T.) with the basil, garlic and pepper. Slather a spoonful on the scallopini and fold the foil over the vegetables and scallopini, sealed to prevent dripping but loose enough to allow steaming. Place the packets over hot coals, flipping once, until heated through. Check one to ascertain doneness. Serve. Enjoy!

Cauliflower Salad

One package chopped frozen cauliflower (you can use a fresh head, just steam first)
6 cloves garlic, minced
1/2 of an onion, sliced
1/2 t. oregano
2 T. white wine vinegar (mine ran out, so I substituted balsamic vinegar)
One large avocado, cubed
One can small black olives
2 pepperoncini peppers, chopped

Cook cauliflower according to package directions, or steam if using fresh. Saute in olive oil the onion, garlic and oregano. Place the cooked cauliflower in a large bowl and pour the sautéed vegetables over it. Add remaining ingredients and stir to mix well. Cover and chill. Serve. Enjoy!

I think it would have been prettier with just the white wine vinegar, but the taste was still delicious!

My son gifted my daughter with his cleverness. Money folded into shirts. I have to share!

Black Bean and Kale Soup

Two things my youngest never tires of - black beans and kale. I knew making this soup would be a huge hit, and it was.

Black Bean and Kale Soup

Olive oil
One onion, chopped
2 carrots, chopped
3 cloves garlic, chopped
1/2 c. rice (I used a brown and wild mix)
2 cans black beans, drained and rinsed
One can diced tomatoes
1 t. cumin
1 t. thyme
1/2 t. paprika
1 t. salt
1/2 t. pepper
3 handfuls of chopped kale
4 c. vegetable broth
2 c. water

In a Dutch oven, sauté the onion, carrots and garlic until softened. Add remaining ingredients and bring to a boil. Cover, reduce heat and simmer 45 minutes. Serve. Enjoy!

Seitanic Hash

When I gave birth to my first child years ago, my mom came up to stay with us. She did a lot of cooking for us, and shared many of her recipes. We weren't vegan at the time, but I still have all of those recipes, recorded on cards and filed in my recipe box. The beauty of them all were their simplicity.

One dish she made was hash. Hamburger and diced potatoes and onions, simmered in gravy. I've made similar, but this time around I did things a little differently. This is also a good dish to use up any leftover pot roast, like the one I made here.

Seitanic Hash

Leftover seitan pot roast, diced
Two large potatoes, diced
3 carrots, diced
One onion, diced
1/2 t. fennel seed
1/2 t. salt
1/2 t. pepper

In a large skillet, sauté the pot roast, potatoes, carrots and onion until vegetables begin to soften. Add the seasonings and stir to mix well. Cover, reduce heat and simmer for about 30 minutes. Check occasionally to make sure nothing is sticking, and add a little water if necessary. Serve with slices of buttered bread. Enjoy!

Seitan Pot Roast in the Crock Pot

I can't even remember the last time I had pot roast. Actually, I can. It was three years ago, when I made this pot roast. I think we were overdue.

I tweaked this recipe a bit, and it was sooo much better. Instead of Braggs Aminos, I used soy sauce. I used 1-1/4 c. vital wheat gluten and 1/4 c. garbanzo bean flour. I changed the measurements to 1/2 t. thyme and 1/4 t. black pepper. I did not sprinkle the vegetables with salt and pepper, but did sprinkle the minced garlic and another 1/2 t. thyme over all of it.

I also cooked it on high for 5 hours, then turned it to low for one hour.

This was the result:

It was juicy and delicious. My dough seemed wetter than I recall, and that may have been the difference. It did not have the typical wheaty taste one finds in seitan, and I believe that is due to the addition of the garbanzo bean flour.

I had just enough leftovers to keep to make some kind of hash for tomorrow's supper.

Southwestern Soup

Temps got down in the 50s recently, and I wanted to celebrate with soup. If I suggest soup for supper during the summer, I get the *look* from my family. The one suggesting I may be certifiable. So when the temps dip down to something not sweat inducing, I'm gonna make a pot of soup. And I did.

Southwestern Soup

One onion, chopped
3 cloves garlic, chopped
2 cans black beans, drained and rinsed
One can diced tomatoes with mild chiles
One can corn
1 t. chili powder
1/2 t. cumin
1/2 t. paprika
4 c. vegetable stock

Saute the onion and garlic in olive oil in a Dutch oven until softened. Add the remaining ingredients and season with salt and pepper to taste. Bring to a boil and reduce heat to simmer for 30 minutes. To serve, spoon the soup into a bowl and crunch tortilla chips on top.

I had no leftovers. Made me sad.

Portobello Fajitas

Any time we go to our neighborhood Mexican restaurant, someone at another table inevitably orders fajitas. You can mistake that sizzling sound as it passes by your table.

I've made fajitas before using Portobello mushrooms (check out that recipe here), but they are so versatile and lend themselves so well to meaty Mexican dishes.

Portobello Fajitas

3-4 large Portobello mushroom caps, sliced into strips
One onion, sliced
One green bell pepper, sliced thin
One jalapeno pepper, seeded and sliced thin

Saute the mushrooms, onion, bell pepper and jalapeno in olive oil until softened. Spoon into whole wheat flour tortillas and top with vegan sour cream and vegan shredded cheese. Roll up. Serve. Enjoy!

I served ours with Spanish rice and black beans. You can also top your fajitas with guacamole or avocado slices and salsa, if you like.

Texas Twister Hot Dogs

My daughter moved out recently and while visiting, she wanted to show me the fabulous vegan section she'd discovered at a grocery store near her. I have to admit, I was impressed! There I found, for the first time, the Tofurky Jumbo Hot Dogs as well as the regular Tofurky Hot Dogs that we like. I bought one package of each.

Of course this meant hot dogs would be on the menu, but I didn't want the usual: a simple hot dog with mustard. I do make an excellent Wolf Brand Chili knockoff (you can find it here), if I do say so myself, but I wanted to try something different. I consulted my recipe collection and found one I had cut out from a newspaper years ago. It was different but surprisingly good.

Texas Twister Hot Dogs

One can pinto beans
1/2 of a green bell pepper, chopped
One onion, chopped
1/4 c. ketchup
1 t. chili powder
1/2 t. oregano
1/2 t. garlic salt
One package of hot dogs

In a pot, combine the undrained beans, green pepper, onion, ketchup and seasonings. Simmer 20 minutes. Cook the hot dogs according to package directions. Put the hot dog in a hot dog bun and top with the bean mixture. Top with vegan shredded cheddar, if you'd like. Enjoy!

Samosa Pie

We've bought samosas from the frozen food section a couple of times and found them to be mediocre. My daughter actually got sick after eating some and now refuses to eat them. I wanted to try to make my own at home, but decided to compromise a bit and make it simpler. I also used a lot less curry than conventional recipes call for. To me, a little curry goes a long way.

Samosa Pie

3 large potatoes, baked, cooled and peeled
One can cut green beans, drained
One frozen pie crust
One onion, chopped
3 carrots, chopped
1 t. fresh ginger, minced
1 t. curry powder
1/2 t. cilantro (or coriander - they are the same thing)
1/2 t. salt
1/4 t. cumin
1/4 t. cayenne pepper
One can chickpeas (or garbanzos - they are the same thing), drained
One can tiny green peas, drained

Saute the onion, carrots and ginger in olive oil until softened. Stir in the herbs and spices until mixed well. In a large bowl add the potatoes and chickpeas and mash slightly. To this add the sautéed vegetables, green beans and green peas. Mix well. Spoon this mixture into the pie crust. Bake at 400 for about 45 minutes. Serve. Enjoy!

It made enough for two pies, but I chose instead to bake the rest without a crust in a casserole dish. I thoroughly enjoyed this, and thought the curry was just right. If you are a curry fan, you can probably add up to 1 tablespoon of curry, or more if you are so inclined.

Black Bean and Veggie Burger

Cilantro is a common herb used where I live, but I went years before ever tasting it fresh. On a whim I had it added to a salad at a local restaurant known for its wonderful salads, and I've been sold on it ever since.

Black Bean and Veggie Burger

One can black beans, drained and rinsed
One can diced tomatoes with chiles, drained
3 cloves garlic, minced
1 t. onion powder
3 green onions, chopped
3 carrots, chopped
1 c. fresh cilantro
2 c. quick (not rolled or old fashioned) oats

Into a food processer add the beans, tomatoes, garlic, onion powder, green onions, carrots and cilantro. Whir until well blended. Add the bean mixture to a large bowl and add the oats. Stir well. Make patties and place on an oiled or sprayed cookie sheet. Bake at 450 for about 8 minutes, then turn the heat up to broil for about 2 minutes, or until you see the patties starting to brown. Serve on buns with your toppings of choice.

Honestly, I thought the cilantro is what really made these burgers. Someone asked me if those were potato chips on the sandwich in the picture. No, it's iceberg lettuce. However, my daughter and daughter-in-law both like to add potato chips inside sandwiches and swear it is good eating. So maybe you can try that.

Meat(less)loaf

There is something definitely homey about meatloaf. It makes such a perfect sit down kind of meal. I always hear how the leftovers make for good sandwiches, but we never manage to have any leftover. Go figure.

Meat(less)loaf

Olive oil
One onion, chopped
3 celery sticks, chopped
3 carrots, chopped
3 cloves garlic, chopped
One can pinto beans, drained (or cooked from dried if you have the time)
One package extra firm tofu, crumbled (see note)
2 T. soy sauce
2 T. tomato paste
1 T. mustard
1/2 c. walnuts, chopped fine
1/2 c. old fashioned oats (not quick)
1/2 c. panko bread crumbs
1/2 c. vital wheat gluten
1 T. parsley
1 T. basil
1 T. thyme
1 T. savory
Salt and pepper

Saute in oil the onion, celery, carrots and garlic until softened. In a food processer, add the tofu, soy sauce, tomato paste, mustard and walnuts. Whir until a paste. In a large bowl, add the oats, panko crumbs and vital wheat gluten. Add the herbs and salt and pepper. Now stir in the tofu paste and the sautéed vegetables until mixed well. Pour this into an oiled or sprayed loaf pan, and bake at 375 for 45 minutes, or until lightly browned. Let cool slightly before removing from pan and slicing.

We topped our with a spicy ketchup and served it with mashed sweet potatoes and green beans.

Okay, about the tofu. You may have noticed that when it comes to tofu I typically say to freeze it in the package, boil to thaw and press to remove liquid. This is an excellent process to go through if you are sautéing or frying the tofu. But for this recipe, I do something a little different. I take the tofu out of the package before freezing. I put it in a Ziploc sandwich bag without the liquid from the package and freeze it. It does turn yellow, but that's okay. I don't boil it, just remove it from the freezer and let it thaw. I do squeeze out the excess liquid. I have found that freezing tofu this way makes it ideally crumbly for things like meatloaves or using in place of eggs in egg salad.

Crunchy Ramen Salad

I know I have complained and griped and moaned about the heat this past summer, but what I've realized is it affects me in ways I don't understand until it is gone. It makes me lazy and uninspired. I feel like a slug when the temps are high, and just don't want to do anything. So, since we've had a hint of real autumn weather recently, two things have happened: I've started cooking real food once again and even have picked up some of my ufo craft projects and actually completed several. Yay me! Which means I am returning to blogging. Yay me, again!

I remember years ago having discussions about what poor college kids eat, and the one thing that comes up repeatedly is ramen noodles. I've even seen websites in the past dedicated to the multitude of ways these cheap noodles can be turned into something other than what is on the package directions.

I should point out that vegan buyer beware: many brands aren't vegan. I'm not talking about the chicken, beef, shrimp, etc. (duh) seasoning packets, but the Oriental ones. Kind of like how surprised I was to learn I couldn't even eat the steamed mixed vegetables at a local Chinese fast food chain because they weren't vegan. Really? The noodles themselves are often okay, and, like in this recipe, I don't even use the seasoning packet at all.

Crunchy Ramen Salad

1/2 c. sunflower seeds (note: not all of these are vegan, either! Seriously, I'm beginning to think it is a conspiracy.)
2 packages ramen noodles, broken up
3/4 c. slivered almonds
1/2 c. vegan butter
Several leaves romaine lettuce, torn into small pieces
One bunch green onions, chopped
One bunch (? Not sure what to call this) broccoli crowns, cut up
Dressing
3/4 c. olive oil
1/2 c. apple cider vinegar
3/4 c. sugar (make sure it's vegan! Yeah, really, most sugar isn't, either. See above about conspiracy!)
1 T. soy sauce
1/2 t. salt

Saute the sunflower seeds, noodles and almonds in the butter until lightly browned. In a bowl add the lettuce, green onions and broccoli. Add the sautéed seed mixture. Mix together the dressing ingredients and pour over the salad before serving. Stir to coat everything well. Serve. Enjoy!

I was hoping for some leftovers for the next day. There weren't any. Of course, I did take this to a potluck, but whatever. It was delicious.

Cruelty Free Reuben Sandwiches

I didn't exactly grow up eating Reubens, but my parents love them. When I told them I was going to make a version with mushrooms, they shuddered. Seriously, they stared at me in disbelief. Mushrooms? Surely they didn't hear me correctly.

Well, I don't know if mine could really be classified as a Reuben sandwich, but my non-vegan husband ate two. That is testament in and of itself.

Cruelty Free Reuben Sandwiches

Pumpernickel or rye bread
Vegan mayonnaise
Sauerkraut (I like Bavarian style)
Sliced vegan cheese
Sliced mushrooms

Toast the bread, then slather it with mayonnaise. Layer the mushrooms, then the sauerkraut, then top with a slice of cheese. Broil until the cheese gets melty. Serve. Enjoy!

Again, some washed out photo quality due to the flash, but trust me, these are delicious!

Gazpacho Salad

My husband loves tangy cucumber and onion kinds of salads. I was pretty sure he would like this version, and I was right. He had three helpings.

Gazpacho Salad

2 cucumbers, diced
Handful of sliced mushrooms
Green onions, sliced
1 T. dried parsley or 1/2 c. fresh parsley, chopped
5 Roma tomatoes, diced
One green pepper, sliced thin
1/4 c. apple cider vinegar
2 t. soy sauce
1/8 t. dry mustard
1/8 t. garlic powder
1/4 t. basil
1/4 t. oregano
1/2 t. celery salt
5 T. olive oil

Add the vegetables and the parsley to a large bowl. Mix the vinegar, olive oil and herbs and spices together and pour over the vegetables. Mix well to coat. Cover and chill for at least 3 hours. Add a sprinkle of vegan cheese, if you'd like, and serve.

Greek Wrap

Have you ever looked at cookbooks from the 60s or 70s, maybe the 80s and seen recipes labeled Mexican or Chinese, and you know there is NO way the recipe is even remotely authentic? You've had authentic Mexican or Chinese food and you are just slightly offended that the author is trying to pass off their concoction as something other than it is?

Well, that is probably the case with this recipe. (Sorry!) I only named it Greek because it reminds me a teeny bit of a gyro.

Greek Wrap

2 cans garbanzo beans (or 4 c. cooked from dried)
3 cloves garlic, minced
1 t. coriander (that's cilantro to the rest of us)
1 t. cumin
2 t. dried parsley or 1 T. chopped fresh parsley
Whole wheat flour tortillas
Shredded lettuce, chopped tomatoes, chopped cucumber, chopped green onion, plain vegan yogurt

In a pot, add the garbanzo beans, garlic, coriander, cumin and parsley. Cook until heated through. Use a potato masher and mash the bean mixture slightly. You want it a little chunky. On the flour tortilla, layer the shredded lettuce, tomatoes, cucumber, green onion and a dab of yogurt. Add a spoonful of the beans on top. Roll up. Eat!

I actually mixed the tomatoes, cucumber, green onion and yogurt together and served it that way.

I tend to cook at night and have to use a flash, so it washed out the photos, but you can get an idea of what it might look like.

But Where's the Rum Chili

It has been a hot summer. Well, every summer here is hot, that's a fact. Some years have been worse than others and I am VERY THANKFUL to have an air conditioner that works. One year our ac went out at least five times. Five times! When I hear about my friends having ac issues, I can sympathize, truly.

So why would I make chili in the summer? True, I generally think of chili on cool autumn or cooler winter evenings as a real comfort kind of food. But I was looking in my pantry when I came across some rum I had bought earlier in the year for a rum cake. I told my family I was making chili for supper and they all gaped at me. When I oh so casually mentioned it was made with rum, I definitely got their attention. And interest. And "is the chili ready yet?" questions.

But Where's the Rum Chili

Olive oil
2 T. chili powder
One can diced tomatoes
One can diced tomatoes with chiles
One onion, chopped
2 T. rum
2 cans kidney beans, rinsed and drained

Saute the onion in olive oil until softened. Add the remaining ingredients and stir to mix well. Bring to a boil, reduce heat and simmer for about 20 minutes. Salt and pepper to taste.

I'm sure I don't need to mention there were no leftovers.

Easy Corn Chowder

One thing about living in a hurricane prone area: canned foods are your friend. A lot of people criticize or even refuse to eat canned foods, but let me tell you, when you lose power for days or can't get out of the house because of flooding, those canned goods come in vveerryy handy.  They are also a fairly cheap staple for families with limited finances.

Canned goods aren't without risk, of course. I never, ever buy a can with a dent, for instance. There are other things to watch for when buying canned goods. Here is a list of things to watch for when using canned goods:

Leaking
Bulging
Denting
Cracking
Discoloration
Foul odors

If you see any of these signs, toss. Don't use it. Food poisoning still happens.

Another concern, and the biggest one really I think, is canned foods may contain trace amounts of BPA. Unless you have been living under a rock or a long time media blackout, you will have heard about the dangers of BPA. The trace amounts in canned foods come from internal coating of cans to prevent canned foods from coming in direct contact with the metal of the can. While the potential is, again, trace amounts, I recommend rinsing the contents of the can before cooking, and, let's be honest, limiting the use of canned goods, especially in immune compromised individuals.

Now that you are completely freaking out and wondering why, why, WHY would I use a recipe that uses food coming out of can, well, like I said, there is that convenient factor. Also, research shows that the commercial canning process not only destroys bacteria that can cause food spoilage, but also can eliminate as much as 99% of the pesticide residues occasionally found in fresh produce. So, pretty much unless you are growing your own food, there is always a risk, whether it be canned, frozen, or bought fresh from the grocery store. I'm not being flip, but I'm not going to flip out, either.

Now, on with the recipe.

Easy Corn Chowder

One can of corn, drained
One can of creamed corn, undrained
One can of diced potatoes, drained
One onion, chopped
1/4 t. celery salt
2 c. vegetable broth
1 c. non-dairy milk
1 T. cornstarch mixed with 2 T. water

Add everything but the cornstarch mixture to a pot and bring to a boil. Reduce heat and simmer about 5-10 minutes. Add the cornstarch mixture and stir to mix well and let thicken slightly. When serving, sprinkle on some freshly ground black pepper.

You can see the black pepper flecks and the corn kernels peeking. We had no leftovers.