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!
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.
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!
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.
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!
Friday, September 25, 2015
Indian Spiced Peach Fried Rice
The Vegan Mofo challenge for day 23 is: Fusion Challenge!
What comes to mind when you think of Indian food? For me, it's samosas and tikka masala. It certainly isn't fried rice. So, of course, I must remedy this!
Indian Spiced Peach Fried Rice
Leftover rice, chilled in the fridge
One onion, diced
One peach, diced
1 T. chopped ginger
1/4 c. slivered almonds
1/4 t. cardamom
1/8 t. hot pepper sauce (I used more)
Salt and pepper to taste
In a wok, saute the onion, ginger, and almonds until the onion is soft. Be careful not to burn the almonds. Throw in the remaining ingredients and stir, stir, stir, to mix well and keep from burning. Serve. Enjoy!
The challenge for day 24 is: What (inset well known person) would eat if they were vegan. I'm gonna be perfectly honest here. I. Don't. Care. I really tire of hearing about what celebrity is vegan. It means nothing to me. Yes, of course, I'm happy they are vegan. But when they are photographed wearing fur, or reportedly eating veal in an expensive restaurant, or state in an interview how they simply had to eat meat because their body told them to, I just shake my head. I know not all of them who are vegan ever go back, and I admire them. But I don't spend time thinking about famous people and their veganism, or lack of. So, sorry, I have no idea what any given well known person would eat if they were vegan. Now, ask me to post a recipe by another vegan? I'm cool.
What comes to mind when you think of Indian food? For me, it's samosas and tikka masala. It certainly isn't fried rice. So, of course, I must remedy this!
Indian Spiced Peach Fried Rice
Leftover rice, chilled in the fridge
One onion, diced
One peach, diced
1 T. chopped ginger
1/4 c. slivered almonds
1/4 t. cardamom
1/8 t. hot pepper sauce (I used more)
Salt and pepper to taste
In a wok, saute the onion, ginger, and almonds until the onion is soft. Be careful not to burn the almonds. Throw in the remaining ingredients and stir, stir, stir, to mix well and keep from burning. Serve. Enjoy!
The challenge for day 24 is: What (inset well known person) would eat if they were vegan. I'm gonna be perfectly honest here. I. Don't. Care. I really tire of hearing about what celebrity is vegan. It means nothing to me. Yes, of course, I'm happy they are vegan. But when they are photographed wearing fur, or reportedly eating veal in an expensive restaurant, or state in an interview how they simply had to eat meat because their body told them to, I just shake my head. I know not all of them who are vegan ever go back, and I admire them. But I don't spend time thinking about famous people and their veganism, or lack of. So, sorry, I have no idea what any given well known person would eat if they were vegan. Now, ask me to post a recipe by another vegan? I'm cool.
Thursday, September 24, 2015
Fried Corn
The challenge of day 22 for the Vegan Mofo is: Make a dish using all seasonal produce. Well, what better than corn?
Fried Corn
12 ears of fresh corn, kernels scraped off (or a bag of frozen corn kernels)
2 T. butter
1 T. sugar
Salt and pepper to taste
1/4 c. Magic Vegan Bacon Grease
Vegan bacon bits
Saute the corn kernels in the bacon grease. Add the butter, sugar, and salt and pepper. Cook over medium heat about 20 minutes, stirring often. Remove kernels to a bowl and mix in some vegan bacon bits. Serve. Enjoy!
I mentioned the vegan bacon grease in an earlier post. I am loving this stuff. It smells like bacon. My son walked in and asked if I was using it, because he could smell it when he walked through the front door. Just be sure to stir it, because the seasonings settle on the bottom.
Fried Corn
12 ears of fresh corn, kernels scraped off (or a bag of frozen corn kernels)
2 T. butter
1 T. sugar
Salt and pepper to taste
1/4 c. Magic Vegan Bacon Grease
Vegan bacon bits
Saute the corn kernels in the bacon grease. Add the butter, sugar, and salt and pepper. Cook over medium heat about 20 minutes, stirring often. Remove kernels to a bowl and mix in some vegan bacon bits. Serve. Enjoy!
I mentioned the vegan bacon grease in an earlier post. I am loving this stuff. It smells like bacon. My son walked in and asked if I was using it, because he could smell it when he walked through the front door. Just be sure to stir it, because the seasonings settle on the bottom.
Wednesday, September 23, 2015
My Dad's Chili, Veganized
The Day 20 challenge for the Vegan Mofo is: Veganize an old family recipe. This one was very easy for me, since I veganized this recipe years ago.
My dad can cook, but it has traditionally fallen to my mom. Who, btw, is a very good cook. I never could get my fried chicken as good as hers. Oh, lightbulb! I need to try that one now, veganized! Anyway, my dad has his repertoire, and it's pretty darned good. One of them I grew up on was his chili, with fried potatoes on the side. I have NEVER been able to get those potatoes just right. It must just be his magic touch. But his chili, now that I can do. The secret, of course, is using an iron skillet.
My Dad's Chili, Veganized
One onion, diced
One package of gardein beefless grounds
2 cans kidney beans, drained
2 cans diced tomatoes
Salsa
Saute the onion in oil until softened, then add the rest of the ingredients. The salsa is as much or as little as you like. Sprinkle salt and pepper over the mixture. Mix well, and turn the burner to simmer, and let simmer 20-30 minutes. We always serve it over rice. And seriously, use an iron skillet. It makes a difference.
This is soooo not like the chili found here in Texas, but my dad isn't from Texas. So there.
And, since I'm still playing catch up with the Vegan Mofo, the challenge for Day 21 is: What three endless food supplies would you take if you were going to be stranded on an island? (Imagine your nutritional needs have been met, these are a bonus!)
Well, if you've noticed my blogs, you will notice one for tea. Don't hate, I've neglected it. But I drink tea on a daily basis. So, my three endless food supplies are tea (duh!), all varieties of nuts (shelled already, of course. No reason to make things difficult!), and all varieties of beans (can I include all varieties of rice in there, too? Or is that cheating?)
My dad can cook, but it has traditionally fallen to my mom. Who, btw, is a very good cook. I never could get my fried chicken as good as hers. Oh, lightbulb! I need to try that one now, veganized! Anyway, my dad has his repertoire, and it's pretty darned good. One of them I grew up on was his chili, with fried potatoes on the side. I have NEVER been able to get those potatoes just right. It must just be his magic touch. But his chili, now that I can do. The secret, of course, is using an iron skillet.
My Dad's Chili, Veganized
One onion, diced
One package of gardein beefless grounds
2 cans kidney beans, drained
2 cans diced tomatoes
Salsa
Saute the onion in oil until softened, then add the rest of the ingredients. The salsa is as much or as little as you like. Sprinkle salt and pepper over the mixture. Mix well, and turn the burner to simmer, and let simmer 20-30 minutes. We always serve it over rice. And seriously, use an iron skillet. It makes a difference.
This is soooo not like the chili found here in Texas, but my dad isn't from Texas. So there.
And, since I'm still playing catch up with the Vegan Mofo, the challenge for Day 21 is: What three endless food supplies would you take if you were going to be stranded on an island? (Imagine your nutritional needs have been met, these are a bonus!)
Well, if you've noticed my blogs, you will notice one for tea. Don't hate, I've neglected it. But I drink tea on a daily basis. So, my three endless food supplies are tea (duh!), all varieties of nuts (shelled already, of course. No reason to make things difficult!), and all varieties of beans (can I include all varieties of rice in there, too? Or is that cheating?)
Tuesday, September 22, 2015
Honor a human or non human animal who inspires your veganism and lunch on the go
The challenge for Day 18 of the Vegan Mofo is: Honor a human or non human animal who inspires your veganism. Easy.
In 2008, one of our beloved Rhodesian Ridgebacks, Rocco, died. It was traumatic, and tragic, and heartbreaking, but from it sprung my and two of my kids veganism.
After he died, I was so appalled by the seeming uncaring attitudes of the vets. One suggested, knowing how very ill Rocco was, that we leave him overnight at the clinic. Alone. Absolutely alone. No staff worked overnight. The vet at the animal hospital was very matter of fact when he outlined everything that was wrong with our furchild, things we had no idea about and were trying to grasp the gravity of the situation. This set me on a search on how animals are treated.
I don't know what I was looking for. I don't. Just something to help me understand. I stumbled across the book that changed my life. That book was Thanking the Monkey: Rethinking the Way We Treat Animals. I didn't know what it was about, but the titled captured my attention. It opened my eyes to so much.
The author, Karen Dawn, presents the information in an easily readable way, but doesn't hold back. She became my hero. I still receive her emails from her animal advocacy media watch website. It was while reading her book I decided to become a vegetarian. When I finished her book I couldn't stand it anymore, and made the leap to veganism.
The next person to rock my world was John Robbins. I have several of his books, but The Food Revolution had the most impact on me.
It is these humans and my furchildren who have inspired my veganism, and continue to inspire it.
So, the challenge for day 19 is: Lunch on the go. I don't mess around. I like finger foods. So, I will usually go to my local Whole Foods and choose several items from the cold bar. They have several things to choose from, and all of them are tasty.
In 2008, one of our beloved Rhodesian Ridgebacks, Rocco, died. It was traumatic, and tragic, and heartbreaking, but from it sprung my and two of my kids veganism.
After he died, I was so appalled by the seeming uncaring attitudes of the vets. One suggested, knowing how very ill Rocco was, that we leave him overnight at the clinic. Alone. Absolutely alone. No staff worked overnight. The vet at the animal hospital was very matter of fact when he outlined everything that was wrong with our furchild, things we had no idea about and were trying to grasp the gravity of the situation. This set me on a search on how animals are treated.
I don't know what I was looking for. I don't. Just something to help me understand. I stumbled across the book that changed my life. That book was Thanking the Monkey: Rethinking the Way We Treat Animals. I didn't know what it was about, but the titled captured my attention. It opened my eyes to so much.
The author, Karen Dawn, presents the information in an easily readable way, but doesn't hold back. She became my hero. I still receive her emails from her animal advocacy media watch website. It was while reading her book I decided to become a vegetarian. When I finished her book I couldn't stand it anymore, and made the leap to veganism.
The next person to rock my world was John Robbins. I have several of his books, but The Food Revolution had the most impact on me.
It is these humans and my furchildren who have inspired my veganism, and continue to inspire it.
So, the challenge for day 19 is: Lunch on the go. I don't mess around. I like finger foods. So, I will usually go to my local Whole Foods and choose several items from the cold bar. They have several things to choose from, and all of them are tasty.
Monday, September 21, 2015
Barbecued Chick'n Sandwich
Ugh, I have been sick for the last few days. I've got some major Vegan Mofo catching up to do! I'm just glad that my taste buds are finally working again. When everything tastes like how you imagine cardboard tastes, you just don't have much energy for trying new recipes.
So, returning! I'll be spending the next few posts getting caught up. Without further ado...
The challenge for Day 17 of Vegan Mofo is: Make (or eat!) a traditional local dish. Following on the heels of the cooking for Obama post, I mentioned how when the President visited Texas, he had barbecue. Texans LOVE barbecue. There are barbecue cookoff competitions throughout the year, but mostly during the time to coincide with the annual rodeo. I won't go off on that subject, but, yeah. Gives me the major creeps. The other problem with barbecue here is the super focus on beef. If it isn't beef, it almost doesn't count as barbecue.
Well, I'm breaking all those trends. Not only is my barbecue NOT beef, it's cruelty-free!
Barbecued Chick'n Sandwich
2/3 c. lemon juice
1/2 c. water
1/2 c. brown sugar
6 oz. can tomato paste
2 T. butter
2 t. chili powder
1 t. liquid smoke
1 t. molasses
1/2 t. salt
One onion, chopped
One green bell pepper, chopped
One package gardein teriyaki chick'n strips (don't use the teriyaki sauce)
Combine all of the ingredients in a Dutch oven. Bring to a boil, cover, reduce heat, and simmer for about 30 minutes. Serve on hamburger buns. Enjoy!
You can cut up the chick'n strips into smaller pieces, if you like.
So, returning! I'll be spending the next few posts getting caught up. Without further ado...
The challenge for Day 17 of Vegan Mofo is: Make (or eat!) a traditional local dish. Following on the heels of the cooking for Obama post, I mentioned how when the President visited Texas, he had barbecue. Texans LOVE barbecue. There are barbecue cookoff competitions throughout the year, but mostly during the time to coincide with the annual rodeo. I won't go off on that subject, but, yeah. Gives me the major creeps. The other problem with barbecue here is the super focus on beef. If it isn't beef, it almost doesn't count as barbecue.
Well, I'm breaking all those trends. Not only is my barbecue NOT beef, it's cruelty-free!
Barbecued Chick'n Sandwich
2/3 c. lemon juice
1/2 c. water
1/2 c. brown sugar
6 oz. can tomato paste
2 T. butter
2 t. chili powder
1 t. liquid smoke
1 t. molasses
1/2 t. salt
One onion, chopped
One green bell pepper, chopped
One package gardein teriyaki chick'n strips (don't use the teriyaki sauce)
Combine all of the ingredients in a Dutch oven. Bring to a boil, cover, reduce heat, and simmer for about 30 minutes. Serve on hamburger buns. Enjoy!
You can cut up the chick'n strips into smaller pieces, if you like.
Wednesday, September 16, 2015
Fungi (aka New Ways with Okra)
Day 16 of the Vegan Mofo is: What’s your favorite late summer food? Mine just so happens to be okra.
Okra is one of those foods that people generally aren't indifferent to. Either they love it or they hate it. I love it in its many forms - fried, pickled, in a gumbo. This recipe might help those who can't decide. It is like fried okra without the frying, boiled without the sliminess. It doesn't look pretty, and no, it is not fried okra gone awry.
Fungi
One bag of frozen cut okra
1-1/2 c. cornmeal
2 T. butter
Salt and pepper to taste
Boil the okra according to package directions. When done, slowly stir in the cornmeal, and keep stirring until there are not lumps. Add the butter, salt and pepper, cover, and simmer for about 5 minutes. Stir occasionally while it is simmering. Serve. Enjoy!
Okra is one of those foods that people generally aren't indifferent to. Either they love it or they hate it. I love it in its many forms - fried, pickled, in a gumbo. This recipe might help those who can't decide. It is like fried okra without the frying, boiled without the sliminess. It doesn't look pretty, and no, it is not fried okra gone awry.
Fungi
One bag of frozen cut okra
1-1/2 c. cornmeal
2 T. butter
Salt and pepper to taste
Boil the okra according to package directions. When done, slowly stir in the cornmeal, and keep stirring until there are not lumps. Add the butter, salt and pepper, cover, and simmer for about 5 minutes. Stir occasionally while it is simmering. Serve. Enjoy!
Tuesday, September 15, 2015
Chicken Fried Tofu in Paradise!
The challenge for Day 15 of Vegan Mofo is: OMG, Barack Obama is coming over because he knows you make awesome vegan food! What are you going to make?
Lol!
Well, the last time the President was in Texas, he had barbecue. Texans are very proud of their barbecue, that's for sure. So, I wouldn't want to bore him by serving that to him. Instead I will go with another commonly served dish here. Chicken Fried Steak...er Tofu! The man has to know he won't get steak from any vegans, you know. And right now, with the temps dropping, it is kind of paradise here!
Chicken Fried Tofu
1/2 c. flour
1/4 c. cornmeal
3/4 t. salt
1 t. black pepper
pinch of ground red pepper
1/4 t. garlic powder
One package extra firm tofu, frozen, boiled, pressed, sliced into triangles
2 T. vegan bacon drippings
Non dairy milk
In a shallow bowl, stir together the flour, cornmeal, salt, black pepper, red pepper, and garlic powder. Pour milk into a second shallow bowl.
In a frying pan, heat some oil with the vegan bacon drippings.
Dip the sliced tofu first into the milk, then into the dry mixture, making sure all sides are coated. Lay slices in the heated oil, and fry on medium, until golden. Remove to paper towels to soak up oil.
Pour out all but a couple of tablespoons of the oil. Stir in a couple of tablespoons of the flour mixture, and some of the milk and stir, stir, stir, until thickened.
Pour some of the gravy over your tofu steak. I like to serve mine with garlic mashed potatoes and green beans. Which, of course, is exactly what I would serve up to President Obama on this momentous occasion.
Enjoy!
Oh, and if you are curious about the vegan bacon drippings, this is what I used:
Finally I get to try it! And, by the way, it's delicious!
Lol!
Well, the last time the President was in Texas, he had barbecue. Texans are very proud of their barbecue, that's for sure. So, I wouldn't want to bore him by serving that to him. Instead I will go with another commonly served dish here. Chicken Fried Steak...er Tofu! The man has to know he won't get steak from any vegans, you know. And right now, with the temps dropping, it is kind of paradise here!
Chicken Fried Tofu
1/2 c. flour
1/4 c. cornmeal
3/4 t. salt
1 t. black pepper
pinch of ground red pepper
1/4 t. garlic powder
One package extra firm tofu, frozen, boiled, pressed, sliced into triangles
2 T. vegan bacon drippings
Non dairy milk
In a shallow bowl, stir together the flour, cornmeal, salt, black pepper, red pepper, and garlic powder. Pour milk into a second shallow bowl.
In a frying pan, heat some oil with the vegan bacon drippings.
Dip the sliced tofu first into the milk, then into the dry mixture, making sure all sides are coated. Lay slices in the heated oil, and fry on medium, until golden. Remove to paper towels to soak up oil.
Pour out all but a couple of tablespoons of the oil. Stir in a couple of tablespoons of the flour mixture, and some of the milk and stir, stir, stir, until thickened.
Pour some of the gravy over your tofu steak. I like to serve mine with garlic mashed potatoes and green beans. Which, of course, is exactly what I would serve up to President Obama on this momentous occasion.
Enjoy!
Oh, and if you are curious about the vegan bacon drippings, this is what I used:
Finally I get to try it! And, by the way, it's delicious!
Monday, September 14, 2015
Three Bean Chili
Day 14, and the Vegan Mofo challenge is: Share something vegan (and delicious, duh!) with a non-vegan. I have found the the easiest thing to share with a non-vegan is chili. Sure, everyone has their own version of chili, some like beans, some think beans are of the devil. But I think most non-vegans rather expect vegans to offer them a beany chili. I won't disappoint them. But I will surprise them.
Three Bean Chili
One can of pinto beans, drained
One can of black beans, drained
One can of Great Northern beans, drained
One onion, diced
3 or more cloves of garlic, mined
3 c. vegetable broth
1 T. chili powder
1/2 T. chipotle chili powder
1/2 T. cumin
1/2 T. paprika
One can diced tomatoes
1/4 t. black pepper
Saute the onion and garlic until soft, in a large Dutch oven. Add the remaining ingredients, bring to a boil, reduce heat to simmer. Let cook about 20 minutes. My family likes to eat chili with fritos.
Three Bean Chili
One can of pinto beans, drained
One can of black beans, drained
One can of Great Northern beans, drained
One onion, diced
3 or more cloves of garlic, mined
3 c. vegetable broth
1 T. chili powder
1/2 T. chipotle chili powder
1/2 T. cumin
1/2 T. paprika
One can diced tomatoes
1/4 t. black pepper
Saute the onion and garlic until soft, in a large Dutch oven. Add the remaining ingredients, bring to a boil, reduce heat to simmer. Let cook about 20 minutes. My family likes to eat chili with fritos.
Sunday, September 13, 2015
Vegans have weird kitchens, don't they?
I bet some people think vegans must have weird kitchens, filled with funky groceries and expensive equipment.
Sorry to disappoint, but I don't have anything like that. In fact, I have a pretty homey kitchen. The Day 13 Vegan Mofo challenge wants a kitchen tour. So, here ya go!
See why I had a little trouble narrowing down my favorite vegan cookbook?
Is it strange that I have a farm theme in my vegan kitchen? Not really! Think of it as a farm sanctuary!
Yeah, homey. Friendly. Come on over for a cuppa!
No fancy equipment. I have a food processor, a blender, a can opener, a toaster oven, a microwave, and two bread machines. Oh, and a nice mixer. I think my crowning glory is I have a double oven.
My pantry has a lot of canned goods - mostly beans. I keep canned goods because I live in a hurricane prone area, and canned goods aren't perishable like frozen.
Mostly, I have tea. Because I drink a lot of tea. Because it's delicious.
Sorry to disappoint, but I don't have anything like that. In fact, I have a pretty homey kitchen. The Day 13 Vegan Mofo challenge wants a kitchen tour. So, here ya go!
See why I had a little trouble narrowing down my favorite vegan cookbook?
Is it strange that I have a farm theme in my vegan kitchen? Not really! Think of it as a farm sanctuary!
Yeah, homey. Friendly. Come on over for a cuppa!
No fancy equipment. I have a food processor, a blender, a can opener, a toaster oven, a microwave, and two bread machines. Oh, and a nice mixer. I think my crowning glory is I have a double oven.
My pantry has a lot of canned goods - mostly beans. I keep canned goods because I live in a hurricane prone area, and canned goods aren't perishable like frozen.
Mostly, I have tea. Because I drink a lot of tea. Because it's delicious.
Saturday, September 12, 2015
Is it even possible for a vegan to have a favorite cookbook?
The Day 12 challenge for Vegan Mofo is to talk about our favorite cookbook. Seriously, is it possible to have a favorite?
I had to think on it, and narrowed it down to two.
Okay, I'll be honest. Part of the reason Soy Not Oi 2 is my favorite is because I have some recipes included in it. But, really, I was familiar with the first Soy Not Oi a few years ago. I learned about it through a cooking dvd, Vegan Cooking for Animal Lovers, with the Hardcore Chef. I knew I had to have it, and loved it! When I saw a call from the original authors for recipes to create a second volume, I knew I had to be included! I'm grateful they chose some of my recipes.
Seriously, get these cookbooks. You'll love them!
I had to think on it, and narrowed it down to two.
Okay, I'll be honest. Part of the reason Soy Not Oi 2 is my favorite is because I have some recipes included in it. But, really, I was familiar with the first Soy Not Oi a few years ago. I learned about it through a cooking dvd, Vegan Cooking for Animal Lovers, with the Hardcore Chef. I knew I had to have it, and loved it! When I saw a call from the original authors for recipes to create a second volume, I knew I had to be included! I'm grateful they chose some of my recipes.
Seriously, get these cookbooks. You'll love them!
Friday, September 11, 2015
Spicy Baked Tofu
Most people are told by their doctors, following the regular annual physical, that they are low in D3. Many people, including myself, spend most of their time indoors, and don't get outside much. Where I live, it's particularly difficult in the summer because it gets so outrageously hot. We are lulled by the coolness of the ac. Sure, we go to the beach or to the pool, but otherwise, all other outdoor activities can just wait until it's cooler!
Day 11 of Vegan Mofo challenges us to: Focus on a nutrient. I suspect several will focus on protein, or B12, or any other number of things our bodies need. I'm focusing on D3.
Vitamin D is, well, a vitamin. It is important for humans because it is used for preventing and treating rickets, treating weak bones (osteoporosis) and other bone related issues, like osteoporosis. It is used for conditions of the heart and blood vessels, including high blood pressure and high cholesterol. It is also used for diabetes, obesity, muscle weakness, multiple sclerosis, rheumatoid arthritis, chronic obstructive pulmonary disease (COPD), asthma, bronchitis, premenstrual syndrome (PMS), and tooth and gum disease. Vitamin D is also used in the treatment of some skin conditions and boosting the immune system.
You can begin to understand why your doctor might suggest you take steps to increase your levels.
Most of us probably think milk when we think about D, because it is added to dairy products. But as a vegan, we don't consume dairy. So, what is a vegan to do?
Well, you can take supplements, for one. The best way, of course, is sunlight. Spending as little as 5 to 30 minutes in direct sunlight with your face, arms, legs or back exposed two times a week between 10 a.m. and 3 p.m. in the summer, fall and spring can synthesize enough vitamin D3 to supply your needs. Your body can store excess vitamin D, a fat soluble vitamin, in your fat stores and liver, for use during the winter, but stores generally last just 30 to 60 days. Another way is food.
A number of foods that are high in Vitamin D are not possible for vegans. But there are quite a few that are excellent sources, for example, mushrooms.
Another is...drum roll, please...tofu.
Spicy Baked Tofu
1 c. whole wheat bread crumbs
1 T. parsley
1 t. black pepper
2 T. vegan mayo
1 T. water
1/8 - 1/4 t. hot pepper sauce
One package of extra firm tofu, frozen, boiled, pressed, sliced into 8ths
In one bowl, mix together the bread crumbs, parsley, and black pepper. In a second bowl, mix the mayo, water, and hot pepper sauce.
Spray a cookie sheet with an oil spray.
Dip the tofu slices first into the mayo mixture, covering all sides. Then dip in the bread crumb mixture, again, coating all sides. Tap lightly to shake off excess. Place slices on the coated cookie sheet.
Bake at 450 for 15 minutes.
Serve. Enjoy!
Day 11 of Vegan Mofo challenges us to: Focus on a nutrient. I suspect several will focus on protein, or B12, or any other number of things our bodies need. I'm focusing on D3.
Vitamin D is, well, a vitamin. It is important for humans because it is used for preventing and treating rickets, treating weak bones (osteoporosis) and other bone related issues, like osteoporosis. It is used for conditions of the heart and blood vessels, including high blood pressure and high cholesterol. It is also used for diabetes, obesity, muscle weakness, multiple sclerosis, rheumatoid arthritis, chronic obstructive pulmonary disease (COPD), asthma, bronchitis, premenstrual syndrome (PMS), and tooth and gum disease. Vitamin D is also used in the treatment of some skin conditions and boosting the immune system.
You can begin to understand why your doctor might suggest you take steps to increase your levels.
Most of us probably think milk when we think about D, because it is added to dairy products. But as a vegan, we don't consume dairy. So, what is a vegan to do?
Well, you can take supplements, for one. The best way, of course, is sunlight. Spending as little as 5 to 30 minutes in direct sunlight with your face, arms, legs or back exposed two times a week between 10 a.m. and 3 p.m. in the summer, fall and spring can synthesize enough vitamin D3 to supply your needs. Your body can store excess vitamin D, a fat soluble vitamin, in your fat stores and liver, for use during the winter, but stores generally last just 30 to 60 days. Another way is food.
A number of foods that are high in Vitamin D are not possible for vegans. But there are quite a few that are excellent sources, for example, mushrooms.
Another is...drum roll, please...tofu.
Spicy Baked Tofu
1 c. whole wheat bread crumbs
1 T. parsley
1 t. black pepper
2 T. vegan mayo
1 T. water
1/8 - 1/4 t. hot pepper sauce
One package of extra firm tofu, frozen, boiled, pressed, sliced into 8ths
In one bowl, mix together the bread crumbs, parsley, and black pepper. In a second bowl, mix the mayo, water, and hot pepper sauce.
Spray a cookie sheet with an oil spray.
Dip the tofu slices first into the mayo mixture, covering all sides. Then dip in the bread crumb mixture, again, coating all sides. Tap lightly to shake off excess. Place slices on the coated cookie sheet.
Bake at 450 for 15 minutes.
Serve. Enjoy!
Thursday, September 10, 2015
Something old, something new, something borrowed, something blue
No, this isn't about a wedding. It's Vegan Mofo! The challenge for Day 10 is: Something blue. I'm sure I'm not even going to be original here, because I went with the most obvious - blueberries!
I'm not an avid smoothie maker/drinker, but I do enjoy them. Recently when I was having issues with my freezer that wasn't defrosting, I had to take everything out and store in a cooler for a few hours, to let the freezer completely thaw. Back in a corner of my very snowy freezer, I found a bag of frozen blueberries. Not one to let anything go to waste, I decided to make a smoothie.
My smoothies are ultra simple. I add a handful of organic spinach leaves to a blender, and top it with 1/2 c. or more of blueberries. I added a pretty ripe banana and about a cup of cashew milk. Blend it well, pour into a tall glass and sip to your delighted heart's content!
Seriously, it's delicious!
I'm not an avid smoothie maker/drinker, but I do enjoy them. Recently when I was having issues with my freezer that wasn't defrosting, I had to take everything out and store in a cooler for a few hours, to let the freezer completely thaw. Back in a corner of my very snowy freezer, I found a bag of frozen blueberries. Not one to let anything go to waste, I decided to make a smoothie.
My smoothies are ultra simple. I add a handful of organic spinach leaves to a blender, and top it with 1/2 c. or more of blueberries. I added a pretty ripe banana and about a cup of cashew milk. Blend it well, pour into a tall glass and sip to your delighted heart's content!
Seriously, it's delicious!
Wednesday, September 9, 2015
Tuno Casserole
The challenge for Day 9 of Vegan Mofo is: Most retro recipe. Man, I had to wrack my brain a bit for this one. I didn't want anything to freaking weird. Any glance at old cookbooks is enough to make you grimace.
The first time I ever heard the word tuno was in a vegan cookbook I have. I thought it was so clever! So, naturally, when thinking of a retro recipe, tuna casserole eventually came to mind. But now, cruelty-free!
Tuno Casserole
2-1/2 c. vegan milk
1/2 c. raw cashews
1 t. minced onion
1/2 t. black pepper
3 t. kelp powder
2 c. cooked pasta (I used whole wheat rotini)
One onion, chopped
Small handful of mushrooms, sliced or chopped
1 c. or more of green peas (I used frozen)
2 cans of garbanzo beans, drained
Saute the the onion and mushrooms until the onion is softened. Stir in the peas.
While the vegetables are cooking, add the milk, cashews, onion, black pepper, and kelp powder to a blender and blend.
In a casserole dish, add the cooked vegetables, the cooked pasta, and the garbanzo beans. Pour on the sauce, and stir to mix and coat well.
Bake, uncovered, at 375 for 35 minutes.
Note: when you blend the cashews, you will probably still see chopped bits. This is okay. When you pour the sauce into the casserole dish and mix, you will notice it seems the sauce has all sunk to the bottom. This, too, is okay. When it is done baking, you will see it has all been soaked up into the pasta.
Serve. Enjoy!
The first time I ever heard the word tuno was in a vegan cookbook I have. I thought it was so clever! So, naturally, when thinking of a retro recipe, tuna casserole eventually came to mind. But now, cruelty-free!
Tuno Casserole
2-1/2 c. vegan milk
1/2 c. raw cashews
1 t. minced onion
1/2 t. black pepper
3 t. kelp powder
2 c. cooked pasta (I used whole wheat rotini)
One onion, chopped
Small handful of mushrooms, sliced or chopped
1 c. or more of green peas (I used frozen)
2 cans of garbanzo beans, drained
Saute the the onion and mushrooms until the onion is softened. Stir in the peas.
While the vegetables are cooking, add the milk, cashews, onion, black pepper, and kelp powder to a blender and blend.
In a casserole dish, add the cooked vegetables, the cooked pasta, and the garbanzo beans. Pour on the sauce, and stir to mix and coat well.
Bake, uncovered, at 375 for 35 minutes.
Note: when you blend the cashews, you will probably still see chopped bits. This is okay. When you pour the sauce into the casserole dish and mix, you will notice it seems the sauce has all sunk to the bottom. This, too, is okay. When it is done baking, you will see it has all been soaked up into the pasta.
Serve. Enjoy!
Tuesday, September 8, 2015
Make new friends, but keep the old...
...one is silver and the other gold.
Who recognizes this? If you do, you are probably very awesome!
Anyway, Day 8 of Vegan Mofo's challenge is: Reach out! Make a new vegan friend & tell us about it.
Honestly, and this will sound so very cheesy, I've met and made some very wonderful friends of the vegan persuasion on Facebook. They have educated me, informed me, turned me on to some fabulous cookbooks and recipes. They come from all walks of life and all over the world.
I've also met some pretty cool people locally, participating in vegan meet-ups and Vegfest. I've encountered other vegans in obvious places, like Whole Foods, and chatted up new vegans in regular grocery stores. The librarians at the library I favor have often asked me about the cookbooks I check out, and have kidding/not kidding suggested I share some of my dishes with them.
It is always a wonder to meet other vegans, and share the delight of the wealth of food we eat, the life we lead, and the places we shop.
Who recognizes this? If you do, you are probably very awesome!
Anyway, Day 8 of Vegan Mofo's challenge is: Reach out! Make a new vegan friend & tell us about it.
Honestly, and this will sound so very cheesy, I've met and made some very wonderful friends of the vegan persuasion on Facebook. They have educated me, informed me, turned me on to some fabulous cookbooks and recipes. They come from all walks of life and all over the world.
I've also met some pretty cool people locally, participating in vegan meet-ups and Vegfest. I've encountered other vegans in obvious places, like Whole Foods, and chatted up new vegans in regular grocery stores. The librarians at the library I favor have often asked me about the cookbooks I check out, and have kidding/not kidding suggested I share some of my dishes with them.
It is always a wonder to meet other vegans, and share the delight of the wealth of food we eat, the life we lead, and the places we shop.
Monday, September 7, 2015
Chick'n Perloo
Day 7 for Vegan Mofo is: Make / eat some thing inspired by a book or film. So many choices! But I went with my recent passion - mysteries.
I have been lately reading a series that takes place in a tea shoppe in Charleston. Each book features recipes in the back, so I adapted one for this challenge.
Chick'n Perloo
Olive oil
Vegan chick'n breasts
One onion, chopped
Half of a green bell pepper, chopped
1 c. brown rice
2 c. vegetable broth
1/4 t. salt
1/4 t. pepper
Vegan bacon bits
Saute the onion and bell pepper in olive oil until soft. Add the rice, and stir to mix in well with the vegetables. Add the broth and the seasonings. Lay the chick'n breasts on top. Sprinkle with vegan bacon bits. Bring to a boil, reduce to simmer, and cover. Let cook for about 20 minutes, or until the rice is cooked. Serve. Enjoy!
I have been lately reading a series that takes place in a tea shoppe in Charleston. Each book features recipes in the back, so I adapted one for this challenge.
Chick'n Perloo
Olive oil
Vegan chick'n breasts
One onion, chopped
Half of a green bell pepper, chopped
1 c. brown rice
2 c. vegetable broth
1/4 t. salt
1/4 t. pepper
Vegan bacon bits
Saute the onion and bell pepper in olive oil until soft. Add the rice, and stir to mix in well with the vegetables. Add the broth and the seasonings. Lay the chick'n breasts on top. Sprinkle with vegan bacon bits. Bring to a boil, reduce to simmer, and cover. Let cook for about 20 minutes, or until the rice is cooked. Serve. Enjoy!
Sunday, September 6, 2015
Re-create a restaurant meal: DQ Chick'n Finger Basket
Day six of Vegan Mofo challenges us to recreate a restaurant meal. I could have gone fancy. I could have gone ethnic. I could have gone fast food. Okay, I guess maybe I kinda did go fast food. I went with Dairy Queen.
Before we went vegan, we used to get the occasional chicken or steak finger basket at Dairy Queen. So unhealthy! We didn't even really miss it when we became vegans. That is, until we discovered Gardein. Man, they've kind of ruined us now. We really like their stuff!
There is absolutely no recipe here. We heat the gardein seven grain crispy tenders with some french fries. We toast Texas toast and whip up some vegan cream gravy. I still can't say it's very healthy, but for an occasional supper, it's a nice change.
Before we went vegan, we used to get the occasional chicken or steak finger basket at Dairy Queen. So unhealthy! We didn't even really miss it when we became vegans. That is, until we discovered Gardein. Man, they've kind of ruined us now. We really like their stuff!
There is absolutely no recipe here. We heat the gardein seven grain crispy tenders with some french fries. We toast Texas toast and whip up some vegan cream gravy. I still can't say it's very healthy, but for an occasional supper, it's a nice change.
Saturday, September 5, 2015
Best Sandwich Ever: Chick'n Salad
Day five of Vegan Mofo asks us to talk about the best sandwich ever. Oh, there are so many! Recently I was thoroughly enjoying some Tofurky lunch meat with mayo and fancy mustard. By fancy mustard I mean a champagne maple mustard. Accompanied by some good crunchy chips and a handful of those little pickles and I was a happy luncher.
But when I think of my favorite kind of sandwich, I think chick'n salad always wins.
Sonoma-ish Chick'n Salad
1 package of Delight Soy Nuggets
Vegan mayo
1 c. chopped pecans
A couple stalks of celery
A handful of seedless red grapes, cut in half
1-2 t. poppy seeds
Even though the nuggets say they are ready to eat, I heat mine in the toaster oven at 350 for 20 minutes, then let cool. Once cool, I chop them in the food processor. Mix everything in a bowl. Add enough mayo to get everything well coated. Spread on some bread. Eat. Enjoy!
I am really particular about the Delight Soy. I have been a fan of Whole Foods vegan versions of their chicken salads, and one day came across a website that said they use Delight Soy. I'd never heard of them before that, but found some in the freezer section at Whole Foods, bought them, and gave them a try. I really, really like them. They can sometimes be hard to find, and aren't cheap, just less than $6 a bag here where I live, but they are worth it.
But when I think of my favorite kind of sandwich, I think chick'n salad always wins.
Sonoma-ish Chick'n Salad
1 package of Delight Soy Nuggets
Vegan mayo
1 c. chopped pecans
A couple stalks of celery
A handful of seedless red grapes, cut in half
1-2 t. poppy seeds
Even though the nuggets say they are ready to eat, I heat mine in the toaster oven at 350 for 20 minutes, then let cool. Once cool, I chop them in the food processor. Mix everything in a bowl. Add enough mayo to get everything well coated. Spread on some bread. Eat. Enjoy!
I am really particular about the Delight Soy. I have been a fan of Whole Foods vegan versions of their chicken salads, and one day came across a website that said they use Delight Soy. I'd never heard of them before that, but found some in the freezer section at Whole Foods, bought them, and gave them a try. I really, really like them. They can sometimes be hard to find, and aren't cheap, just less than $6 a bag here where I live, but they are worth it.
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?
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!
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.
Enjoy!
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.
Enjoy!
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.
Grits.
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!
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!
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!
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!
Tuesday, May 12, 2015
Nicoise Salad with Spring Vegetables
Nicoise salads always sound so posh. But really, they are just a salad with a little extra. More like a cold side dish than a salad. But pretty tasty!
Nicoise Salad with Spring Vegetables
12 small red potatoes, quartered
2 c. green beans, trimmed and cut in half
1 container vegan plain yogurt
1 T. basil
1 onion, sliced
1 can vegan tuna
Black olives
Romaine lettuce
Boil the potatoes about 10 minutes, or until tender but not mushy. Add the green beans and cook about 5 minutes more. In a food processor, add the yogurt and basil and whir to blend. Set aside.
In a large bowl, place the romaine leaves on the bottom. Add the potatoes and green beans, the onion, tuna, and black olives. Dollop the yogurt mixture on top.
Before serving, mix it all together, to make sure the salad is coated with the yogurt dressing.
Serve. Enjoy!
Nicoise Salad with Spring Vegetables
12 small red potatoes, quartered
2 c. green beans, trimmed and cut in half
1 container vegan plain yogurt
1 T. basil
1 onion, sliced
1 can vegan tuna
Black olives
Romaine lettuce
Boil the potatoes about 10 minutes, or until tender but not mushy. Add the green beans and cook about 5 minutes more. In a food processor, add the yogurt and basil and whir to blend. Set aside.
In a large bowl, place the romaine leaves on the bottom. Add the potatoes and green beans, the onion, tuna, and black olives. Dollop the yogurt mixture on top.
Before serving, mix it all together, to make sure the salad is coated with the yogurt dressing.
Serve. Enjoy!
Monday, May 11, 2015
Texas Hash
I love those easy dinners I can pretty much just throw together, and that use leftovers. I always seem to make more rice than we need for a given meal. So finding ways to use it make me happy. I really, really, really don't like having to throw food away because it sat in the fridge forgotten, and takes on an alien life form all of its own.
Texas Hash
2 large onions, sliced
2 green peppers, sliced
1 package vegan ground beef
2 cans diced tomatoes
1 c. cooked rice
1 t. salt
1/4 t. pepper
1 t. chili powder
1/2 c. breadcrumbs
Saute the onion and green pepper in oil until soft. Add remaining ingredients, except bread crumbs. Stir to mix well. Pour mixture into greased baking dish, and sprinkle the bread crumbs over the top. Bake at 350 for 20 minutes. Serve. Enjoy!
Friday, May 8, 2015
Marinated Spring Vegetables
I picked up some beautiful asparagus the other day, for a really reasonable price. The stalks were all thin, not the usual thick. I couldn't wait to use them.
Marinated Spring Vegetables
1# thin asparagus, tough bottoms removed and tender parts cut into 2 inch pieces
Marinade:
2 c. vegetable broth
1/4 c. lemon juice
1/4 c. olive oil
2 cloves garlic, peeled and halved
2 bay leaves
3/4 t. thyme
8 carrots, cut into 2 inch pieces
1 bulb fennel, stalks removed and bulb sliced
Feathery fennel fronds
Boil 2 c. of water and add the asparagus. Reduce heat, cover and simmer for 5 minutes. Drain, and immediately rinse under cold water. Drain again. Refrigerate.
In another pot, bring the marinade ingredients to a boil. Add the carrots and cook about 5 minutes.
Pour marinade and carrots into a ziploc baggie and refrigerate.
About an hour before serving, add the asparagus and fennel to the marinade. Chop a few of the feathery fennel fronds and also add to the marinade. Leave at room temperature.
To serve, drain the marinade and place vegetables in a bowl.
Enjoy!
Marinated Spring Vegetables
1# thin asparagus, tough bottoms removed and tender parts cut into 2 inch pieces
Marinade:
2 c. vegetable broth
1/4 c. lemon juice
1/4 c. olive oil
2 cloves garlic, peeled and halved
2 bay leaves
3/4 t. thyme
8 carrots, cut into 2 inch pieces
1 bulb fennel, stalks removed and bulb sliced
Feathery fennel fronds
Boil 2 c. of water and add the asparagus. Reduce heat, cover and simmer for 5 minutes. Drain, and immediately rinse under cold water. Drain again. Refrigerate.
In another pot, bring the marinade ingredients to a boil. Add the carrots and cook about 5 minutes.
Pour marinade and carrots into a ziploc baggie and refrigerate.
About an hour before serving, add the asparagus and fennel to the marinade. Chop a few of the feathery fennel fronds and also add to the marinade. Leave at room temperature.
To serve, drain the marinade and place vegetables in a bowl.
Enjoy!
Thursday, May 7, 2015
Nut Loaf
I love to try new ways with meatloaf. It is amazing what you can use and make something that slices and tastes delicious.
Nut Loaf
4 onions, chopped
5 tomatoes, chopped
2-3 carrots, chopped
3 slices of whole wheat bread, toasted and crumbled
1/2 c. vegetable juice
1/2 c. hazelnuts, chopped
1/2 c. cashews, chopped
Saute the onions in oil until softened. Add the remaining ingredients, except for the nuts, and simmer for 15 minutes. Stir in the nuts and spread the mixture in a loaf pan. Bake at 400 for 30 minutes. Serve alongside your favorite sides for meatloaf. Enjoy!
Nut Loaf
4 onions, chopped
5 tomatoes, chopped
2-3 carrots, chopped
3 slices of whole wheat bread, toasted and crumbled
1/2 c. vegetable juice
1/2 c. hazelnuts, chopped
1/2 c. cashews, chopped
Saute the onions in oil until softened. Add the remaining ingredients, except for the nuts, and simmer for 15 minutes. Stir in the nuts and spread the mixture in a loaf pan. Bake at 400 for 30 minutes. Serve alongside your favorite sides for meatloaf. Enjoy!
Wednesday, May 6, 2015
Potato Corn Chowder
I've probably said it numerous times, but we have such weird weather here in Texas. It's as if Mother Nature simply cannot make up her mind! Here it is spring, and we've already had to turn on the air conditioner. Until recently, when we had to sleep under blankets because it got cold enough to need them! It's beautiful weather, but certainly not hot! I'm not complaining - the less I have to run the ac the better for my bank account. But it gets confusing!
Potato Corn Chowder
Vegan bacon
2 c. vegetable broth
2 c. diced potatoes
1 can corn, drained
1/2 c. black olives, sliced
1 onion, chopped
1/2 c. celery, sliced
1/4 t. black pepper
1/2 c. vegan mayonnaise
1-1/2 c. vegan milk
In a Dutch oven, add all the ingredients except for the bacon, mayonnaise and milk. Bring to a boil, reduce heat and simmer about 10 minutes. Stir in the mayonnaise and milk and stir until smooth. Serve with a sprinkle of bacon on top. Enjoy!
Potato Corn Chowder
Vegan bacon
2 c. vegetable broth
2 c. diced potatoes
1 can corn, drained
1/2 c. black olives, sliced
1 onion, chopped
1/2 c. celery, sliced
1/4 t. black pepper
1/2 c. vegan mayonnaise
1-1/2 c. vegan milk
In a Dutch oven, add all the ingredients except for the bacon, mayonnaise and milk. Bring to a boil, reduce heat and simmer about 10 minutes. Stir in the mayonnaise and milk and stir until smooth. Serve with a sprinkle of bacon on top. Enjoy!
Tuesday, May 5, 2015
Meatball Stroganoff
I've made my own meatballs before, but I love that there are several ready-made on the market now, and many that are really very good. They make a quick spaghetti and meatball dinner easy. They also come in handy for other dishes, like this:
Meatball Stroganoff
1 c. or more of your favorite vegan cream of mushroom soup
1 c. vegan milk
1 t. dill
Homemade or frozen meatless meatballs
1/2 c. vegan sour cream
Cooked wide noodles
In a large pot, heat the soup, milk and dill until hot, but not boiling. Add the meatballs and heat through. Blend in the sour cream. Serve over the cooked noodles. Enjoy!
Meatball Stroganoff
1 c. or more of your favorite vegan cream of mushroom soup
1 c. vegan milk
1 t. dill
Homemade or frozen meatless meatballs
1/2 c. vegan sour cream
Cooked wide noodles
In a large pot, heat the soup, milk and dill until hot, but not boiling. Add the meatballs and heat through. Blend in the sour cream. Serve over the cooked noodles. Enjoy!
Monday, May 4, 2015
Cajun Sausage with Red Beans and Rice
There are numerous vegan sausages on the market now. True, I could make my own, but I haven't yet ventured into that territory. So, because a Whole Foods is just down the street from me, I get to buy them easily enough.
Cajun Sausage with Red Beans and Rice
1 T. olive oil
1/3 c. chopped onion
1/3 c. chopped green pepper
1/2 of a jalapeno pepper, seeded and chopped
1 can red beans, drained
1 package Tofurky Andouille Sausages, sliced into coins
1 c. water
1 c. vegetable broth
1 t. apple cider vinegar
1 t. red pepper sauce
1 t. oregano
1 t. thyme
1/2 t. crushed red pepper
Cooked rice
In a skillet, heat the oil and saute the onion, green pepper, jalapeno, and sausage until vegetables are softened and the sausage is browned. Add the remaining ingredients, except for the rice, and heat through. Serve over the cooked rice. Enjoy!
Warning - it is pretty spicy! Adjust the heat as you like.
Cajun Sausage with Red Beans and Rice
1 T. olive oil
1/3 c. chopped onion
1/3 c. chopped green pepper
1/2 of a jalapeno pepper, seeded and chopped
1 can red beans, drained
1 package Tofurky Andouille Sausages, sliced into coins
1 c. water
1 c. vegetable broth
1 t. apple cider vinegar
1 t. red pepper sauce
1 t. oregano
1 t. thyme
1/2 t. crushed red pepper
Cooked rice
In a skillet, heat the oil and saute the onion, green pepper, jalapeno, and sausage until vegetables are softened and the sausage is browned. Add the remaining ingredients, except for the rice, and heat through. Serve over the cooked rice. Enjoy!
Warning - it is pretty spicy! Adjust the heat as you like.
Friday, May 1, 2015
German Stew
The past two months have been a whirlwind of doctor visits and tests, but I am very happy to announce I'm even healthier than I knew. At my age, this is really good to know! So with that all behind me now, I can finally return to cooking and sharing all the deliciousness!
But, first of all, Happy May Day!
My dad is German. My mom has often joked how she married a Sour Kraut. He is not amused. However, having that heritage leads me to try German-ish sounding recipes.
German Stew
1/4 c. olive oil
One package gardein Beefless Tips
1-1/2 c. chopped onions
2 Not Beef Bouillon cubes
2 c. water
1/2 t. salt
1/2 t. thyme
1/4 t. black pepper
1 bay leaf
1 carrot, cut into coins
1/2 c. dry red wine
2 T. cornstarch
2 T. water
Heat oil in a skillet and saute the onions. Dissolve the bouillon cubes in water and pour into the skillet. Add the salt, thyme, pepper, bay leaf and carrot, cover and simmer about 30 minutes. Pour in the wine and add the beefless tips. Mix the cornstarch and the water until smooth, and stir gradually into the stew. Stir constantly until the juices are thickened and the beefless tips are cooked through. Serve over wide noodles. Enjoy!
But, first of all, Happy May Day!
My dad is German. My mom has often joked how she married a Sour Kraut. He is not amused. However, having that heritage leads me to try German-ish sounding recipes.
German Stew
1/4 c. olive oil
One package gardein Beefless Tips
1-1/2 c. chopped onions
2 Not Beef Bouillon cubes
2 c. water
1/2 t. salt
1/2 t. thyme
1/4 t. black pepper
1 bay leaf
1 carrot, cut into coins
1/2 c. dry red wine
2 T. cornstarch
2 T. water
Heat oil in a skillet and saute the onions. Dissolve the bouillon cubes in water and pour into the skillet. Add the salt, thyme, pepper, bay leaf and carrot, cover and simmer about 30 minutes. Pour in the wine and add the beefless tips. Mix the cornstarch and the water until smooth, and stir gradually into the stew. Stir constantly until the juices are thickened and the beefless tips are cooked through. Serve over wide noodles. Enjoy!
Friday, January 23, 2015
Garlicky Garbanzos and Friends, Redeux
I made this again recently and made a couple of slight changes. Seriously, this dish is so quick and easy and yummy. Definitely a good one when you have little time.
The original recipe is posted here.
This time I added about a teaspoon of savory with the other herbs, and a sprinkling of black pepper to the finished dish. I think I liked it even better.
You can also dice up potatoes, rather than using the canned variety, if you have some potatoes hanging around, begging to be used. Just cut them in a small dice and cook as the recipe suggests, and they should come out soft.
You can also cut the ingredients in half quite easily.
The original recipe is posted here.
This time I added about a teaspoon of savory with the other herbs, and a sprinkling of black pepper to the finished dish. I think I liked it even better.
You can also dice up potatoes, rather than using the canned variety, if you have some potatoes hanging around, begging to be used. Just cut them in a small dice and cook as the recipe suggests, and they should come out soft.
You can also cut the ingredients in half quite easily.
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