Haven't tried this yet, but I'm posting it to remind myself to try it. Looks delicious.
fat free vegan's winter stew
Saturday, December 12, 2009
Monday, December 7, 2009
Holy Crap I Just Made The Most Delicious Sandwich Ever
So I don't usually post my "clean out the fridge night" made up stuff because a) it's usually difficult to recreate and, b) they usually take a billion ingredients, but this one was SO GOOD, I wanted to share. I think most people have this stuff lying around... half used packages of tempeh and ground meat, half used onions, cans of breadcrumbs, etc, etc but if you don't... don't bother with this recipe. If you do, enjoy. I've broken it into several parts, so I apologize that the ingredients list is scattered. All I bought for this was the baguette, the mushrooms, and the eggplant.
Meatball/Eggplant Marinara Sandwich
-baguette
-fresh spinach (or whatever lettuce-like thing you have)
-breaded eggplant (see below)
-sauce/protein slop (see below)
Step one, breaded eggplant:
-one eggplant
-plain almond milk (or soy/hemp/whatever)
-bread crumbs
-basil
-oregano
-pepper
-oil
Preheat the oven to 350. Slice the eggplant as thin as you can, and then dunk it in the milk. Season the breadcrumbs with the seasonings, and using small portions at a time, coat each eggplant slice in the breadcrumbs. The bread crumbs won't stick once the plate gets wet, which is why i advise doing the breadcrumbs in small batches. Put them on a cookie sheet greased with some olive oil and cook them at 350 til cripsy and brown. No need to use the entire eggplant. Save a portion of it for later. I used about 3 slices per sandwich (makes 3 sandwiches) and then ate some while I was waiting for everything else to cook, so maybe slice like 12 slices to bread and bake.
While that's baking... make the slop.
-olive oil
-half an onion, chopped
-some sliced portabellas
-half a package of Yves Ground "meat"
-1/2 a package of tempeh (I like the flax one)
-1/2 jar of spaghetti sauce of choice
-chopped garlic (or garlic powder)
Sautee the onion and garlic in the oil, add the mushrooms and sautee a little longer. Then add the tempeh. At this point you might need a bit more oil. Add the spaghetti sauce (about half a jar) and then the ground "meat" and simmer that for a little. Taste it and add more garlic/basil/oregano/pepper/salt as needed. You can add other italian-friendly veggies here like diced tomatoes, green pepper, etc. Whatever you have.
While that's simmering, take a baguette (I use the Whole Foods one sliced into thirds) and make sandwich sized cuts. Then cut it open almost completely (like they do at Subway) leaving one part attached like a hinge. At this point I scoop out most of the bread because I like to be wasteful, but it's up to you. Throw some lettuce (or fresh spinach like I did) on, followed by some eggplant slices, and then pile on the slop.
SHIT THAT'S GOOD.
I didn't think to take a picture until it was halfway devoured and it looks totally gross and unappetizing in the picture, but...
om nom nom nom.
Meatball/Eggplant Marinara Sandwich
-baguette
-fresh spinach (or whatever lettuce-like thing you have)
-breaded eggplant (see below)
-sauce/protein slop (see below)
Step one, breaded eggplant:
-one eggplant
-plain almond milk (or soy/hemp/whatever)
-bread crumbs
-basil
-oregano
-pepper
-oil
Preheat the oven to 350. Slice the eggplant as thin as you can, and then dunk it in the milk. Season the breadcrumbs with the seasonings, and using small portions at a time, coat each eggplant slice in the breadcrumbs. The bread crumbs won't stick once the plate gets wet, which is why i advise doing the breadcrumbs in small batches. Put them on a cookie sheet greased with some olive oil and cook them at 350 til cripsy and brown. No need to use the entire eggplant. Save a portion of it for later. I used about 3 slices per sandwich (makes 3 sandwiches) and then ate some while I was waiting for everything else to cook, so maybe slice like 12 slices to bread and bake.
While that's baking... make the slop.
-olive oil
-half an onion, chopped
-some sliced portabellas
-half a package of Yves Ground "meat"
-1/2 a package of tempeh (I like the flax one)
-1/2 jar of spaghetti sauce of choice
-chopped garlic (or garlic powder)
Sautee the onion and garlic in the oil, add the mushrooms and sautee a little longer. Then add the tempeh. At this point you might need a bit more oil. Add the spaghetti sauce (about half a jar) and then the ground "meat" and simmer that for a little. Taste it and add more garlic/basil/oregano/pepper/salt as needed. You can add other italian-friendly veggies here like diced tomatoes, green pepper, etc. Whatever you have.
While that's simmering, take a baguette (I use the Whole Foods one sliced into thirds) and make sandwich sized cuts. Then cut it open almost completely (like they do at Subway) leaving one part attached like a hinge. At this point I scoop out most of the bread because I like to be wasteful, but it's up to you. Throw some lettuce (or fresh spinach like I did) on, followed by some eggplant slices, and then pile on the slop.
SHIT THAT'S GOOD.
I didn't think to take a picture until it was halfway devoured and it looks totally gross and unappetizing in the picture, but...
om nom nom nom.
Sunday, December 6, 2009
Delicious Pesto Party Dip
-1 can of cannelini beans
-1 can of lentils
-fresh basil to taste (I used about 1/4 c)
-fresh parsley to taste (I used about 1/4 c)
-1 TBSP of tahini
-dash of salt
-1 tsp of olive oil
-the juice of one lemon
-3 cloves of garlic
-1 baguette, cut on the bias (to maximize surface area)
-olive oil
Empty most of the water out of the bean cans, but save it as you may needed it for added moisture at the end. Food process everything.
Slice the baguette, put some tin foil on a cookie sheet, and smear some olive oil on it. Put the baguette slices on the cookie sheet (rubbing each side into the oil), and broil until brown, flipping all of them over halfway through.
Garnish with some parsley sprigs.
-1 can of lentils
-fresh basil to taste (I used about 1/4 c)
-fresh parsley to taste (I used about 1/4 c)
-1 TBSP of tahini
-dash of salt
-1 tsp of olive oil
-the juice of one lemon
-3 cloves of garlic
-1 baguette, cut on the bias (to maximize surface area)
-olive oil
Empty most of the water out of the bean cans, but save it as you may needed it for added moisture at the end. Food process everything.
Slice the baguette, put some tin foil on a cookie sheet, and smear some olive oil on it. Put the baguette slices on the cookie sheet (rubbing each side into the oil), and broil until brown, flipping all of them over halfway through.
Garnish with some parsley sprigs.
Sunday, October 4, 2009
Hungarian goulash
While I suspect my mother’s Hungarian Goulash’ is more Midwestern than Eastern European, it’s something I’ve been wanting to make for awhile. It was one of my favorite foods as a kid and it is incredibly easy to make. Perfect for fall when you are sick of all your normal soups and stews.
-12oz seitan—I use Ray’s wheat meat, which I believe is PA-local… any seitan will do
-one small yellow onion, chopped finely
-garlic to taste, finely chopped (I used 3 cloves)
-1.5 c. water
-3/4 c catsup
-2T Worchestire Sauces (I use Wizard’s, but there is a recipe for a vegan kind here in case you can’t find Wizard’s… recipe courtesy of Jenny Lewis)
-1T brown sugar
-1t salt
-2t paprika
-2 heaping tablespoons of cornstarch dissolved in 4-6 oz of cold water.
-pasta (cooked) my mom always served it with the wide, flat egg noodles, so get a pasta shaped sort of like that. I use the mushroom-cap shaped guys at Whole Foods
In a skillet sauté the onions, garlic and seitan in some oil until the onions are translucent. Add sautéed mixture to a pot and then add the rest of the ingredients (except the cornstarch and pasta). Simmer for 20 minutes. Stir in the cornstarch water to thicken and heat for 1-2 more minutes. Serve over pasta.
-12oz seitan—I use Ray’s wheat meat, which I believe is PA-local… any seitan will do
-one small yellow onion, chopped finely
-garlic to taste, finely chopped (I used 3 cloves)
-1.5 c. water
-3/4 c catsup
-2T Worchestire Sauces (I use Wizard’s, but there is a recipe for a vegan kind here in case you can’t find Wizard’s… recipe courtesy of Jenny Lewis)
-1T brown sugar
-1t salt
-2t paprika
-2 heaping tablespoons of cornstarch dissolved in 4-6 oz of cold water.
-pasta (cooked) my mom always served it with the wide, flat egg noodles, so get a pasta shaped sort of like that. I use the mushroom-cap shaped guys at Whole Foods
In a skillet sauté the onions, garlic and seitan in some oil until the onions are translucent. Add sautéed mixture to a pot and then add the rest of the ingredients (except the cornstarch and pasta). Simmer for 20 minutes. Stir in the cornstarch water to thicken and heat for 1-2 more minutes. Serve over pasta.
Friday, September 25, 2009
Steve's Biscuits and Gravy
My coworker and friend Steve made this for his b-day party and it was awesome. It fed a lot of people (i'm sure he doubled it), it's easy, cheap, and most of the ingredients are things you already have. Because I'm midwestern, this is the kind of stuff I love.
Gravy
Toast 1 cup flour
Add 1 cup nut yeast - whisk while adding 1/4 cup est canola oil
Separately simmer 1 cup mushrooms and small onion chopped finely
Add together along w 2 cups veg broth
Add unsweetened soy/almond milk until correct consistency
Add lots of black pepper along w soy sauce, basil, cayenne, garlic
powder and I usually use lots of spike. Add all that stuff to taste
and stir and simmer for a good while
Biscuits-
Sift 2 cups flour w 1tsp salt and 3 tsp baking powder
Add 1/4 cup veg shortening and 1 cup soy/almond milk until just mixed-
you will prob need more non-dairy milk
Scoop or roll into desired shape and size and bake at 450 degrees for 12
min or so on oiled baking sheet
Gravy
Toast 1 cup flour
Add 1 cup nut yeast - whisk while adding 1/4 cup est canola oil
Separately simmer 1 cup mushrooms and small onion chopped finely
Add together along w 2 cups veg broth
Add unsweetened soy/almond milk until correct consistency
Add lots of black pepper along w soy sauce, basil, cayenne, garlic
powder and I usually use lots of spike. Add all that stuff to taste
and stir and simmer for a good while
Biscuits-
Sift 2 cups flour w 1tsp salt and 3 tsp baking powder
Add 1/4 cup veg shortening and 1 cup soy/almond milk until just mixed-
you will prob need more non-dairy milk
Scoop or roll into desired shape and size and bake at 450 degrees for 12
min or so on oiled baking sheet
Monday, September 7, 2009
Knishes
I had never actually eaten a knish, but I had heard about them from my friend Andrew a pretty long time ago. This weekend, Sam and I went camping, and when I asked him what he wanted to eat on the trip, he mentioned tofu knishes on his list. Apparently, these are available premade, but I didn't know so I made them from scratch. They were fun/easy to make.
First, you must make mashed potatoes.
-3 large russett potatoes
-3-4 cloves of garlic
-fresh parsley to taste
-almond milk
-2 T. earth balance
-salt and pepper to taste
-a couple sticks of green onions
In a food processor or blender, chop up the fresh parsley, garlic cloves, and green onion. Cube the potatoes and boil them until soft. Drain the potatoes, and mix them with the earth balance, chopped up seasonings, and almond milk. I made the potatoes a little bit watery because I thought this would be good for the knish. I used maybe 3/4 of a cup of almond milk for this purpose.
Next you make the dough:
-3 c. whole wheat pastry flour
-1/2 c. cold water
-1/2 c. mashed potatoes
-1 tsp baking powder
-shredded carrots
-chopped frozen spinach (1/2 c.)
-a block of firm tofu, well drained
-garlic powder, salt, basil to taste
mix together the flour, water, mashed potatoes, and baking powder. knead it with your hands, until it makes a nice dough-y dough. roll the dough into a ball, cover it with a damp paper towel, and let it rest for 1/2 hour. while it's resting, preheat the oven to 350, and combine the rest of the ingredients into a bowl. this is the filling. Add seasoning, but add more than you think you'll need. Trust me. My first batch was bland. Once the dough has rested, cut it into 4 parts and work with each part individually. flour the countertop and your hands and roll out the dough to be pretty thin (like when you make cookie cutter cookies-thin). if you don't have a rolling pin, use your hands for the first part and then a can for the final flattenings. once it's flattened cut it into four pieces, spoon in as much dough as it can fit, and pinch it shut. repeat. with each quarter, making 4 knishes out of each quarter. cook them in batches of 8 at 350 for about 25 minutes.
I didn't take a picture, but they look adorabe and taste delicious. it's a good thing to bring to a party or to impress your mom with when she comes over to visit.
First, you must make mashed potatoes.
-3 large russett potatoes
-3-4 cloves of garlic
-fresh parsley to taste
-almond milk
-2 T. earth balance
-salt and pepper to taste
-a couple sticks of green onions
In a food processor or blender, chop up the fresh parsley, garlic cloves, and green onion. Cube the potatoes and boil them until soft. Drain the potatoes, and mix them with the earth balance, chopped up seasonings, and almond milk. I made the potatoes a little bit watery because I thought this would be good for the knish. I used maybe 3/4 of a cup of almond milk for this purpose.
Next you make the dough:
-3 c. whole wheat pastry flour
-1/2 c. cold water
-1/2 c. mashed potatoes
-1 tsp baking powder
-shredded carrots
-chopped frozen spinach (1/2 c.)
-a block of firm tofu, well drained
-garlic powder, salt, basil to taste
mix together the flour, water, mashed potatoes, and baking powder. knead it with your hands, until it makes a nice dough-y dough. roll the dough into a ball, cover it with a damp paper towel, and let it rest for 1/2 hour. while it's resting, preheat the oven to 350, and combine the rest of the ingredients into a bowl. this is the filling. Add seasoning, but add more than you think you'll need. Trust me. My first batch was bland. Once the dough has rested, cut it into 4 parts and work with each part individually. flour the countertop and your hands and roll out the dough to be pretty thin (like when you make cookie cutter cookies-thin). if you don't have a rolling pin, use your hands for the first part and then a can for the final flattenings. once it's flattened cut it into four pieces, spoon in as much dough as it can fit, and pinch it shut. repeat. with each quarter, making 4 knishes out of each quarter. cook them in batches of 8 at 350 for about 25 minutes.
I didn't take a picture, but they look adorabe and taste delicious. it's a good thing to bring to a party or to impress your mom with when she comes over to visit.
Monday, August 10, 2009
Oatmeal Choco Cookie
-3/4 cup flour
-1/2 cup sugar
-2 c. quick oats
-1/2 tsp baking soda
-1/2 tsp baking powder
-half a banana (RIPE)
-1/3 cup oil
-1/2 cup maple syrup
-1 tbsp vanilla extract
-1 cup choco chips (Bakers' semisweet chunks are my favorite. I used carob once and they bombed)
Mix the first 5 ingredients together in a bowl. Food process everything else (except the chocolate chips) and mix the 2 bowls together. Stir in chocochips. Spoon onto a cookie sheet. Bake at 350 until done.
You'd best double the recipe.
The secret ingredient is: banana.
Bobbi's Hummus
Bobbi's Hummus is the best hummus that has ever lived. It's better than Sabra and better than homemade. If you think otherwise, it is obvious you have never tried Bobbi's Hummus. The jalapeno variety is so delicious I'm not sure you would ever even need to try a different variety.
The only other kind of hummus I would ever buy is the horseradish hummus from Trader Joe's. The hummus part is less delicious than Bobbi's Hummus, but I like the horseradish flavor. If Bobbi ever made a hummus with a horseradish flavor, I would die.
The only other kind of hummus I would ever buy is the horseradish hummus from Trader Joe's. The hummus part is less delicious than Bobbi's Hummus, but I like the horseradish flavor. If Bobbi ever made a hummus with a horseradish flavor, I would die.
Saturday, August 1, 2009
Best Vegan Food in Paris According to Me
Vegetalien(ne) is how you say vegan in french. Even if you say it "je suis vegetalienne s'il vous plait. je ne mange pas le lait ou les oeufs" and the people appear to understand, your meal will likely still have ham and goat cheese in it. The "vegetarian sandwich" at the Louvre is a good example. Don't get it. It's full of ham. Hungry after my day of trying to find the Mona Lisa so I could take my picture in front of it, I bit into the sandwich without thoroughyl inspecting it. I got a mouthful of ham. I couldn't stay vegan in Paris. I was just too hungry. I stayed veg and was ok with unprocessed cheese. By "ok" I mean I had awful diarrhea for most of the trip.
But it was worth it.
1. Krishna Bhavan (off Gare du Nord stop on the metro... hard to find from there. you'll need a map 24 Rue Cail (75010)): Dosa's. So good. And INSANELY CHEAP (like 6 euro total). Not 100% vegan, but enough vegan food to keep you happy. Onion dosa and champignon dosa were consumed during my multiple trips there. I still dream about the mango cake (get it sans ice cream). Surprisingly, the non-native french speaking indian staff, and the non-french speaking american tourist trying to remember 7th grade french communicated well, and the waiter understood what i couldn't eat and was very nice.
2. Le Potager du Marais (22, Rue Rambuteau (75003)... Rambuteau stop at the Metro): fancy, tiny, delicious, traditional French food in vegan form. Be prepared to spend like 40 euro. Pear pie with coconut whipped cream, beef bourginon (with a pile of brown rice shaped like a heart? yup), menu changes a lot i think. I had a lot of anxiety about eating while in Paris because I just get so sick, and this is the one place where I actually didn't have to stress out about eating or being close to a bathroom immediately afterwards.
3. Maoz. Near Notre Dame in a fun, difficult to navigate area full of restaurant men heckling tourists. I felt stupid for eating here, but I did it anyways.
But it was worth it.
1. Krishna Bhavan (off Gare du Nord stop on the metro... hard to find from there. you'll need a map 24 Rue Cail (75010)): Dosa's. So good. And INSANELY CHEAP (like 6 euro total). Not 100% vegan, but enough vegan food to keep you happy. Onion dosa and champignon dosa were consumed during my multiple trips there. I still dream about the mango cake (get it sans ice cream). Surprisingly, the non-native french speaking indian staff, and the non-french speaking american tourist trying to remember 7th grade french communicated well, and the waiter understood what i couldn't eat and was very nice.
2. Le Potager du Marais (22, Rue Rambuteau (75003)... Rambuteau stop at the Metro): fancy, tiny, delicious, traditional French food in vegan form. Be prepared to spend like 40 euro. Pear pie with coconut whipped cream, beef bourginon (with a pile of brown rice shaped like a heart? yup), menu changes a lot i think. I had a lot of anxiety about eating while in Paris because I just get so sick, and this is the one place where I actually didn't have to stress out about eating or being close to a bathroom immediately afterwards.
3. Maoz. Near Notre Dame in a fun, difficult to navigate area full of restaurant men heckling tourists. I felt stupid for eating here, but I did it anyways.
Best Vegan Food in Philly According to Me
My coworker Steve showed me pretty much all these restaurants...
1. Kaffa Crossing (44th and Chestnut): Ethiopian food, cheap, get the vegetarian sampler.
2. Singapore Vegetarian (10th and Race): Chinese food, really nice owner, 95% vegan, make sure you get the New Year Soup (they call it ham and spinach and corn soup or something on the menu, but if you ask for New Year Soup, he'll bring the right thing). This is my favorite vegetarian food in chinatown
3. Homeslice (in Liberties Walk on American between Wildey and George): Kind of expensive but worth it. Homemade almond "cheese" that isn't really trying that hard to be cheese which I can appreciate. Sort of ricotta-y. A lot delicious. Everyone there is really nice.
4. Memphis Tap Room (Cumberland and Memphis in Fishtown): delicious for brunch or dinner. Not all vegan, but usually excellent vegan options and a vegan egg salad pita and a quinoa/white bean/roast veggie veggieburger are always on the menu. Right now they have a great israeli cous cous thing, and in the past theyve had a delicious eggplant dish, vegan crabcakes, and once at brunch they had "chicken"-friend seitan. Nice atmosphere, usually full of normal people. A lot of fancy local beers that I don't drink or know anything about.
5. Cantina Los Caballitos (e. Passyunk and Morris): $10 margarita pitchers from 3-6 M-F, free chips and salsa, vegan burritos, tacos, seitan and tofu fajitas. There's one in the No Lib's too (Cantina Dos Segundos) but for some reason, I never go there.
6. Maoz (12th and Walnut): If it weren't for maoz, I would starve because I'm awful at remembering to bring my tupperwares home from work, and therefore can never bring my lunch. After lunch, walk a block to the Planned Parenthood at 12th and Locust, visit me, and pee in a cup.
7. Royal Tavern (I never remember where it is... on Passyunk somewhere...): get the Tempeh Club. Don't even bother trying anything else.
8. Gianna's (5th btw South and Lombard): whatever, whatever they lied about the cheese. It's still the best for shitty, gross Philadelphia-style cuisine. A pound of fake meat instead of a pound of real meat and your diarrhea is still going to look the same. Scowly art student drop outs will take your order. Closed on Mondays.
9. Govinda's To Go (Broad and Lombard): I'm currently boycotting Govinda's because they always give me regular cheese instead of vegan. And I never notice til I'm too far to go back so I either eat it and get a stomach ache, or throw it away and am super pissed. So don't go there. But if you do, check your sandwich before you leave. When I start working at the health department across the street I'll probably eat here anyways, but for now it's boycotted.
Restaurants I don't like: Tiffin, Ekta (nothing's vegan but you think it might be), Johnny Brenda's, the Pope's brunch sucked
1. Kaffa Crossing (44th and Chestnut): Ethiopian food, cheap, get the vegetarian sampler.
2. Singapore Vegetarian (10th and Race): Chinese food, really nice owner, 95% vegan, make sure you get the New Year Soup (they call it ham and spinach and corn soup or something on the menu, but if you ask for New Year Soup, he'll bring the right thing). This is my favorite vegetarian food in chinatown
3. Homeslice (in Liberties Walk on American between Wildey and George): Kind of expensive but worth it. Homemade almond "cheese" that isn't really trying that hard to be cheese which I can appreciate. Sort of ricotta-y. A lot delicious. Everyone there is really nice.
4. Memphis Tap Room (Cumberland and Memphis in Fishtown): delicious for brunch or dinner. Not all vegan, but usually excellent vegan options and a vegan egg salad pita and a quinoa/white bean/roast veggie veggieburger are always on the menu. Right now they have a great israeli cous cous thing, and in the past theyve had a delicious eggplant dish, vegan crabcakes, and once at brunch they had "chicken"-friend seitan. Nice atmosphere, usually full of normal people. A lot of fancy local beers that I don't drink or know anything about.
5. Cantina Los Caballitos (e. Passyunk and Morris): $10 margarita pitchers from 3-6 M-F, free chips and salsa, vegan burritos, tacos, seitan and tofu fajitas. There's one in the No Lib's too (Cantina Dos Segundos) but for some reason, I never go there.
6. Maoz (12th and Walnut): If it weren't for maoz, I would starve because I'm awful at remembering to bring my tupperwares home from work, and therefore can never bring my lunch. After lunch, walk a block to the Planned Parenthood at 12th and Locust, visit me, and pee in a cup.
7. Royal Tavern (I never remember where it is... on Passyunk somewhere...): get the Tempeh Club. Don't even bother trying anything else.
8. Gianna's (5th btw South and Lombard): whatever, whatever they lied about the cheese. It's still the best for shitty, gross Philadelphia-style cuisine. A pound of fake meat instead of a pound of real meat and your diarrhea is still going to look the same. Scowly art student drop outs will take your order. Closed on Mondays.
9. Govinda's To Go (Broad and Lombard): I'm currently boycotting Govinda's because they always give me regular cheese instead of vegan. And I never notice til I'm too far to go back so I either eat it and get a stomach ache, or throw it away and am super pissed. So don't go there. But if you do, check your sandwich before you leave. When I start working at the health department across the street I'll probably eat here anyways, but for now it's boycotted.
Restaurants I don't like: Tiffin, Ekta (nothing's vegan but you think it might be), Johnny Brenda's, the Pope's brunch sucked
French Toast
I made this for Sam last weekend, and I made it for Liam once and they both really like it.
-1/2 can of coconut milk.
-8 oz plain soy/almond/hemp/whatever milk
-cinnamon to taste
-a ripe banana
-sweetener (maple syrup, agave, or sugar) to taste
-sourdough bread is the best i think (whole foods' snappy sourdough is vegan, but you can use whatever you have)
-maple syrup
-earth balance/vegan buttery spread
In a shallow container mix everything together, mashing the banana (or, if the banana isn't super-ripe-- food processing it). Add sweetener to taste. I don't like my toast to be super sweet, so I usually only use about a tablespoon of syrup to sweeten it, then usually change my mind and drown it in syrup later.
melt some butter in a non-stick skillet on medium-high heat and fry up the bread after dipping both sides in the batter until golden brown. if you don't use non-stick, you will hate your life, because even with nonstick, mine sometimes sticks. keep adding butter while you fry up more bread.
goes well with tofu scramble, home fries, and a long nap.
-1/2 can of coconut milk.
-8 oz plain soy/almond/hemp/whatever milk
-cinnamon to taste
-a ripe banana
-sweetener (maple syrup, agave, or sugar) to taste
-sourdough bread is the best i think (whole foods' snappy sourdough is vegan, but you can use whatever you have)
-maple syrup
-earth balance/vegan buttery spread
In a shallow container mix everything together, mashing the banana (or, if the banana isn't super-ripe-- food processing it). Add sweetener to taste. I don't like my toast to be super sweet, so I usually only use about a tablespoon of syrup to sweeten it, then usually change my mind and drown it in syrup later.
melt some butter in a non-stick skillet on medium-high heat and fry up the bread after dipping both sides in the batter until golden brown. if you don't use non-stick, you will hate your life, because even with nonstick, mine sometimes sticks. keep adding butter while you fry up more bread.
goes well with tofu scramble, home fries, and a long nap.
Friday, July 10, 2009
Crock Pot Minestrone
Copycatted of the Minestrone from Lelli's in Detroit, MI. My weird exbf from when I was 18 (that found jesus so we broke up) made this for me once, but I've altered it to be vegan.
-1 large onion, chopped and sauteed until translucent in some oil
-1 clove garlic, chopped
-2 16 oz cans of veg-all (or a bag of frozen veggies)
-2 cans/28 oz of veg broth or fake chicken broth
-20 oz of great white northern beans
-1 can chick peas
-1 can (14 oz.) whole tomatoes, chopped
-1/2 pkg. frozen spinach
-2 T. tomato paste
-2 T. garlic powder
-2 T. chopped parsley
-1 t. salt
-1/4 t. pepper
-1/2 t. basil
-1/3 c. cooked small macaroni
-1/3 c. almond/soy/rice/hemp milk in the plain flavor (i use almond or hemp)
1. Saute onion and garlic
2. Put Veg-All, chicken broth, northern beans, whole tomatoes and all liquids from cans into the crock pot
3. Add spinach, tomato paste, garlic powder, parsley, salt, pepper, basil, sauteed onion and garlic.
4. Cook slowly for at least 2 hours (on high, or all day on low).
5. Take 1/2 of the soup and blend in food processor.
6. Pour it back in the soup pot.
7. Add macaroni and milk.
9. Stir.
10. Cook slowly 1/2 hour.
A google search told me this recipe is from he book "Best Of The Best From Michigan", published by Quail Ridge Press.
-1 large onion, chopped and sauteed until translucent in some oil
-1 clove garlic, chopped
-2 16 oz cans of veg-all (or a bag of frozen veggies)
-2 cans/28 oz of veg broth or fake chicken broth
-20 oz of great white northern beans
-1 can chick peas
-1 can (14 oz.) whole tomatoes, chopped
-1/2 pkg. frozen spinach
-2 T. tomato paste
-2 T. garlic powder
-2 T. chopped parsley
-1 t. salt
-1/4 t. pepper
-1/2 t. basil
-1/3 c. cooked small macaroni
-1/3 c. almond/soy/rice/hemp milk in the plain flavor (i use almond or hemp)
1. Saute onion and garlic
2. Put Veg-All, chicken broth, northern beans, whole tomatoes and all liquids from cans into the crock pot
3. Add spinach, tomato paste, garlic powder, parsley, salt, pepper, basil, sauteed onion and garlic.
4. Cook slowly for at least 2 hours (on high, or all day on low).
5. Take 1/2 of the soup and blend in food processor.
6. Pour it back in the soup pot.
7. Add macaroni and milk.
9. Stir.
10. Cook slowly 1/2 hour.
A google search told me this recipe is from he book "Best Of The Best From Michigan", published by Quail Ridge Press.
4th of July Vegetables
Sam and I made these to bring with us on the 4th to 2 bbqs. I used the leftovers to turn into pasta salad. Inspired by the roasted veggies that were in the Whole Foods deli case that week, as well as a pasta salad my sister made me when I was in Michigan last month.
-bag of carrot shreds
-1 bunch of asparagus, chopped into 1 inch pieces
-red onion, chopped
-one zucchini in small cubes
-one red pepper cut into small pieces
-one yellow squash cut in small cubes
-one clove finely chopped garlic
-chopped fresh parsley, to taste (I actually forgot this, but I had planned to use it)
-1-2T. of balsamic vinaigrette
-italian dressing
-salt and pepper to taste
1. chop everything and mix it together. use maybe 1-2 T. of balsamic vinaigrette, and enough italian dressing to comfortably coat the vegetables.
2. I let everything stew i the fridge overnight out of convenience. I'm not sure it made anything taste any different.
3. scoop a serving size onto a sheet of tinfoil, fold it up, and throw it on the grill. Cook it for about 5-7 minutes (depending on your grill). Upside, nothing you actually eat will touch the meat that anyone else might have cooked on the grilled before you.
4. Grill all the veggies (it made a lot) and toss them with some pasta and probably more italian dressing/balsamic vinegrette. Serve cold
-bag of carrot shreds
-1 bunch of asparagus, chopped into 1 inch pieces
-red onion, chopped
-one zucchini in small cubes
-one red pepper cut into small pieces
-one yellow squash cut in small cubes
-one clove finely chopped garlic
-chopped fresh parsley, to taste (I actually forgot this, but I had planned to use it)
-1-2T. of balsamic vinaigrette
-italian dressing
-salt and pepper to taste
1. chop everything and mix it together. use maybe 1-2 T. of balsamic vinaigrette, and enough italian dressing to comfortably coat the vegetables.
2. I let everything stew i the fridge overnight out of convenience. I'm not sure it made anything taste any different.
3. scoop a serving size onto a sheet of tinfoil, fold it up, and throw it on the grill. Cook it for about 5-7 minutes (depending on your grill). Upside, nothing you actually eat will touch the meat that anyone else might have cooked on the grilled before you.
4. Grill all the veggies (it made a lot) and toss them with some pasta and probably more italian dressing/balsamic vinegrette. Serve cold
Sweet And Sour Vegetables
-bag of frozen stir fry vegetables. or fresh
-couple squirts of braggs amino acids
-1/4 c apple cider vinegar (I really like apple cider vinegar so I use a lot, if you don't like it you might want to use less. but you should like it because it's insanely delicious and good for you) I use Bragg's brand, again.
-about 2 T. sugar (i use sugar in the raw)
-cornstarch as thickener
-cooked rice
1. Cook the vegetables. Don't cook the crap out of them though. Just stir fry. Quickly.
2. Add the liquids to make the sauce.
3. Mix a few T. of cornstarch in some cold water and dump that in. I like cornstarch better than flour because a) it doesn't change the flavor, and b) in this case it gets to have a lovely gelatinous consistency that reminds me of the really crappy mall-chinese food I don't eat anymore
4. Fast, tasty, sorta crappy. Whatever.
-couple squirts of braggs amino acids
-1/4 c apple cider vinegar (I really like apple cider vinegar so I use a lot, if you don't like it you might want to use less. but you should like it because it's insanely delicious and good for you) I use Bragg's brand, again.
-about 2 T. sugar (i use sugar in the raw)
-cornstarch as thickener
-cooked rice
1. Cook the vegetables. Don't cook the crap out of them though. Just stir fry. Quickly.
2. Add the liquids to make the sauce.
3. Mix a few T. of cornstarch in some cold water and dump that in. I like cornstarch better than flour because a) it doesn't change the flavor, and b) in this case it gets to have a lovely gelatinous consistency that reminds me of the really crappy mall-chinese food I don't eat anymore
4. Fast, tasty, sorta crappy. Whatever.
Meatloaf, Mashed Potatoes, Mushroom Gravy
Midwestern. I got this from a nonfat cooking recipe site awhile ago, and I've never been able to find the website again. I'd site the site if I knew it.
TVP Meatloaf
-2 cups prepared veg broth
-1/2 cup ketchup
-2 tbsp soy sauce or tamari (I use Braggs Amino Acids soy sauce)
-2 cups TVP
-1 cup quick oats (or bread crumbs)
-1/4 cup flaxseed
-1 tbsp nutritional yeast
-2 tsp garlic powder (or 2 cloves of minced garlic)
-1 tsp onion powder
-2 tsp oregano
-2 tsp basil
-any other seasonings you like (i used hot sauce)
in a medium bowl, mix the broth, ketchup and TVP and let it set for 10 min until all the liquid is absorbed. Then, mix together everything else. Form it into a loaf on a cookie sheet, bake at 375 for 40-45. In the last 20 minutes of cooking, put more ketchup on the top.
my mushroom gravy: the rest of the veg broth that came in the carton (about 2 cups), 2 tbsp earth balance butter, chopped up portabellas, a squirt of Braggs. I simmered that, and then thickened it with corn starch.
I make my mashed potatoes with almond milk, roasted garlic, and earth balance and they are amazing. No idea what the ratios are. Normal Mashed Potato Ratios.
I doubled this recipe and it served 10 adults comfortably at my birthday party, but I also filled them up on snacks beforehand...
TVP Meatloaf
-2 cups prepared veg broth
-1/2 cup ketchup
-2 tbsp soy sauce or tamari (I use Braggs Amino Acids soy sauce)
-2 cups TVP
-1 cup quick oats (or bread crumbs)
-1/4 cup flaxseed
-1 tbsp nutritional yeast
-2 tsp garlic powder (or 2 cloves of minced garlic)
-1 tsp onion powder
-2 tsp oregano
-2 tsp basil
-any other seasonings you like (i used hot sauce)
in a medium bowl, mix the broth, ketchup and TVP and let it set for 10 min until all the liquid is absorbed. Then, mix together everything else. Form it into a loaf on a cookie sheet, bake at 375 for 40-45. In the last 20 minutes of cooking, put more ketchup on the top.
my mushroom gravy: the rest of the veg broth that came in the carton (about 2 cups), 2 tbsp earth balance butter, chopped up portabellas, a squirt of Braggs. I simmered that, and then thickened it with corn starch.
I make my mashed potatoes with almond milk, roasted garlic, and earth balance and they are amazing. No idea what the ratios are. Normal Mashed Potato Ratios.
I doubled this recipe and it served 10 adults comfortably at my birthday party, but I also filled them up on snacks beforehand...
Several Beans
Sam made me this last week. He added some chopped up chard. I liked it because we had almost all the ingredients laying around and it's cheap.
several bean and vegetable casserole
several bean and vegetable casserole
As-Indian-As-My-Last-Name Curry Dish
Inspired by the disappointingly nonvegan Navratna Curry I accidentally ordered from ekta, ate anyways, and have been dreaming of recreating authentically. Not even close, but fast and cheap and delicious in its own way.
-1 bag of frozen vegetables of your choosing. I used Target's Archer Farms "Harvest Blend"(broccoli, carrots, onions, baby cob corn, sugar snaps, mushrooms, water chestnuts, and red pepper), along with some frozen peas, and some frozen chopped spinach. Harvest Blend mix was fantastic, and my brother works at Target so you should shop there.
-1 can of coconut milk
-1 can of water
-tumeric, curry powder, crushed red pepper, cayenne pepper, sri rocha, salt to taste... plus any other seasonings you want
-1 little cup of plain soy yogurt
-1/2 c raw cashews
-1/2 c raisins
1. Dump everything except the yogurt and the raisins and cashews into a pot and simmer it for like 20 minutes
2. add the raisins and cashews for the last few minutes
3. add the little cuppy of yogurt at the end
4. eat plain or have it over rice or quinoa. I eat it plain.
5. For added protein, add some tofu or tvp. if you get firm tofu and cut it into big squares you can pretend it's paneer.
-1 bag of frozen vegetables of your choosing. I used Target's Archer Farms "Harvest Blend"(broccoli, carrots, onions, baby cob corn, sugar snaps, mushrooms, water chestnuts, and red pepper), along with some frozen peas, and some frozen chopped spinach. Harvest Blend mix was fantastic, and my brother works at Target so you should shop there.
-1 can of coconut milk
-1 can of water
-tumeric, curry powder, crushed red pepper, cayenne pepper, sri rocha, salt to taste... plus any other seasonings you want
-1 little cup of plain soy yogurt
-1/2 c raw cashews
-1/2 c raisins
1. Dump everything except the yogurt and the raisins and cashews into a pot and simmer it for like 20 minutes
2. add the raisins and cashews for the last few minutes
3. add the little cuppy of yogurt at the end
4. eat plain or have it over rice or quinoa. I eat it plain.
5. For added protein, add some tofu or tvp. if you get firm tofu and cut it into big squares you can pretend it's paneer.
Squash Macaroni and Cheese
MACARONI AND SQUASH
-one yellow onion
-one butternut squash sliced into cubes (peeled or not peeled... you're going to food process it)
-one box of pasta (elbow-like)
-1/2 c. raw walnut pieces
-coconut milk-- 1 can
-some T.V.P. reconstituted with vegetable broth (probably about a cup dry + a cup of veg broth)
-bread crumbs
-salt, pepper, garlic powder, cayenne, sri rocha, sage, basil-- whatever seasonings you have around-- to taste
1. saute the onions and cube the squash in about 1 inch cubes. you can peel it 1st if you want, but i didn't because you are going to food process it anyways
2. dump the onions, squash, and coconut milk in a pot and simmer it for about 20 minutes. add all the seasonings.
3. food process that
4. mix in the walnut bits and the tvp. stir in the cooked pasta
5. pour into a baking dish, sprinkle with bread crumbs
6. cook it at 350 for like 20-30 til it's all brown
This was inspired/adapted from the butternut squash and macaroni casserole from the Whole Foods iPhone app, with some very subtle changes (like food processing it and adding the TVP).
-one yellow onion
-one butternut squash sliced into cubes (peeled or not peeled... you're going to food process it)
-one box of pasta (elbow-like)
-1/2 c. raw walnut pieces
-coconut milk-- 1 can
-some T.V.P. reconstituted with vegetable broth (probably about a cup dry + a cup of veg broth)
-bread crumbs
-salt, pepper, garlic powder, cayenne, sri rocha, sage, basil-- whatever seasonings you have around-- to taste
1. saute the onions and cube the squash in about 1 inch cubes. you can peel it 1st if you want, but i didn't because you are going to food process it anyways
2. dump the onions, squash, and coconut milk in a pot and simmer it for about 20 minutes. add all the seasonings.
3. food process that
4. mix in the walnut bits and the tvp. stir in the cooked pasta
5. pour into a baking dish, sprinkle with bread crumbs
6. cook it at 350 for like 20-30 til it's all brown
This was inspired/adapted from the butternut squash and macaroni casserole from the Whole Foods iPhone app, with some very subtle changes (like food processing it and adding the TVP).
I can has recipes
Whatever. I like lolcats. And vegan food. And I email so many people my recipes I decided it'd behoove me to start a blog. I've been vegan for about a year. I like it and I think everyone should be vegan. Here's some recipes.
And a lolcat from icanhascheezburger:
And a lolcat from icanhascheezburger:
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