Being vegan is difficult in Michigan. Especially outside of Ann Arbor. Especially in the Northern part of the state. I spend a lot of my spare time in Traverse City, and have compiled a list of vegan-friendly places to eat.
1. Oryana Food Co-Op (260 East 10th Street) has "Lake Street Cafe" that has several vegan sandwiches-- my favorite is the Chipotle Tempeh wrap. Oryana also has it's own homemade tofu brand (Soyworks) and a delightful bulk-bin section.
2. The Dish Cafe (108 S. Union St) has convenient location as it's main draw. The "wasabi wrap" is good because it has wasabi peas in it, and the "grumpy" greek wrap is vegan if you order it without feta. Some of their other sides/salads/whatever are also vegan.
3. The Boathouse (14039 Peninsula Dr) is a pretty fancy restaurant that I wouldn't recommend unless someone else is paying or you are trying to impress a group of snobby nonvegans. There is nothing actually vegan on the menu, but on the bottom of the menu it says something like "dietary restrictions? we love a challenge". I was a little pissy when my parents brought me here because I was like "I'm vegan, what can you make me?" and the waitress was like "I'll go check". She never came back and about 20 minutes later (right before our food was going to be served) she came out and was like "do you like surprises?". Truth be told, I hate surprises, but you can't tell a stranger that you hate surprises when she is about to surprise you or else you sound like a complete wet sandwich. So I was like, "yea...". And she brought me out an enormous tray with all these little partitions and multiple different vegetable things all over. For instance. Some fingerling potatoes with truffle oil and morel mushrooms (dried morels, but still). Some marinaded artichokes. Some roasted red peppers with peanut shoots or something that looks like a clover (I love eating anything that looks like clovers because I feel like a bunny when I do). Strawberries, etc, etc, etc. It was very good.
Aaaand.... that's about it. If you're vegan and vacationing in Traverse City, you'd best stay somewhere with a kitchen. Or come over to my house-- my mom will cook you something vegan.
Sunday, February 27, 2011
Wednesday, February 23, 2011
Red Velvet Cupcakes
Tortellini Tuscan Stew
My office manager photocopied this recipe out of Good Housekeeping for me. She said it was delicious. I haven't tried it yet, but I always lose photocopied pieces of paper.
1 (2 lb) butternut squash (peeled, seeded, and cut into one inch cubes)
1 large zucchini (one inch cubes)
1 large yellow summer squash (one inch cubes)
1 large onion, diced
1 red bell pepper, diced
4 oz green beans cut into 2 inch segments
1 can crushed tomatoes
12 oz veg broth
2 T. fresh oregano, chopped (or dried... whatEVER!)
2-3 cloves chopped garlic
1 t. salt
1 package frozen tortellini/ravioli (Rising Moon Organics has several vegan varieties to choose form in the freezer section)
1 bag (5 oz) baby spinach
Throw everything except the raviolis and the spinach in the crock pot. Cook on low for 6 hours (or high for 3). When you get home form work, it should look awesome. Turn it on high and stir in the raviolis and spinach for 10-15 min.
OM NOM NOM NOM.
1 (2 lb) butternut squash (peeled, seeded, and cut into one inch cubes)
1 large zucchini (one inch cubes)
1 large yellow summer squash (one inch cubes)
1 large onion, diced
1 red bell pepper, diced
4 oz green beans cut into 2 inch segments
1 can crushed tomatoes
12 oz veg broth
2 T. fresh oregano, chopped (or dried... whatEVER!)
2-3 cloves chopped garlic
1 t. salt
1 package frozen tortellini/ravioli (Rising Moon Organics has several vegan varieties to choose form in the freezer section)
1 bag (5 oz) baby spinach
Throw everything except the raviolis and the spinach in the crock pot. Cook on low for 6 hours (or high for 3). When you get home form work, it should look awesome. Turn it on high and stir in the raviolis and spinach for 10-15 min.
OM NOM NOM NOM.
Thursday, February 17, 2011
Ridiculous junk food items that shouldn't be vegan, but are
I also refer to these items, among others as "accidentally vegan" or "so cheap/gross it's vegan"
1. Oreos, Nutter Butters, and the majority of Meijer brand "Fudge Treasure" cookies, as well as Meijer Organics brand "Chipsters"
2. Kroger brand Orange Flavored Cinnamon Rolls
3. Sweet Spicy Chili (Purple Bag) Doritos
4. Goldberg's Peanut Chews
5. Cinnamon Toast Crunch
6. Fruit By The Foot
so gross and good.
1. Oreos, Nutter Butters, and the majority of Meijer brand "Fudge Treasure" cookies, as well as Meijer Organics brand "Chipsters"
2. Kroger brand Orange Flavored Cinnamon Rolls
3. Sweet Spicy Chili (Purple Bag) Doritos
4. Goldberg's Peanut Chews
5. Cinnamon Toast Crunch
6. Fruit By The Foot
so gross and good.
Saturday, February 5, 2011
Vegan Lasagna
This one has a long ingredient list, but it worked out very well, so I am posting it anyhow
-Lasagna noodles
-mozzarella Daiya Cheese
-1 eggplant, sliced into small cubes
-1 c. chopped spinach
-4-5 button mushrooms, diced
-1 jar of tomato sauce
-1/2 a log of "Gimme Lean" sausage
-1/2 small onion, chopped''
-1 package of "firm" tofu
-2 T. vegan gourmet sour cream
-2 heaping T of nutritional yeast
-about 1/4 c. almond milk
-salt/basil to taste
-1 T. oil
-nonstick cooking spray/oil
-salt, garlic salt, basil, seasoning to taste
Preheat oven to 375 degrees. In a saucepan, mix together the tomato sauce, onions, and sausage. Using a spoon, mash the sausage into bits while simmering on low, stirring occasionally. While you're doing that, saute the spinach, eggplant and mushroom in the 1 T. of oil in a skillet.Also bring a large pot of salted water to boil.
While those things are cooking, mix the firm (well squeezed-out) block of tofu, the sour cream, the milk, yeast, and seasoning in the blender. This makes a very convincing ricotta cheese layer.
By now, the water should be boiling, dump in your lasagna noodles... maybe about 25 of them depending on the size of your pan. Once they all sink into the water, take care to separate them so they don't stick together. You should not cook these until they are "done". They should be very very al dente, since they will continue cooking a bit more in the oven and you don't want them soggy. Mine took about 6-8 minutes, but they were whole wheat. Remove from heat, drain, rinse with cold water thoroughly.
By now the spinach mixture should be cooked and the sauce should have simmered enough. I use a large pyrex baking pan, but use whatever. Start laying. First put down a layer of nonstick cooking spray, then noodles, then spinach mixture with a bit of ricotta cheese. Then another noodle layer, then a sauce layer, then a noodle layer, then the remainder of the vegetables and sauce and all the ricotta, then a noodle layer, and top with daiya cheese. I suppose you could insert a layer of daiya anywhere you wanted, but I like it on top. Plus, I'm on a "diet" and with only 3/4 c. daiya, this recipe comes out to be approximately 200 calories per 1/16th square of this recipe.... sooooo... yea.
-Lasagna noodles
-mozzarella Daiya Cheese-1 eggplant, sliced into small cubes
-1 c. chopped spinach
-4-5 button mushrooms, diced
-1 jar of tomato sauce
-1/2 a log of "Gimme Lean" sausage
-1/2 small onion, chopped''
-1 package of "firm" tofu
-2 T. vegan gourmet sour cream
-2 heaping T of nutritional yeast
-about 1/4 c. almond milk
-salt/basil to taste
-1 T. oil
-nonstick cooking spray/oil
-salt, garlic salt, basil, seasoning to taste
Preheat oven to 375 degrees. In a saucepan, mix together the tomato sauce, onions, and sausage. Using a spoon, mash the sausage into bits while simmering on low, stirring occasionally. While you're doing that, saute the spinach, eggplant and mushroom in the 1 T. of oil in a skillet.Also bring a large pot of salted water to boil.
While those things are cooking, mix the firm (well squeezed-out) block of tofu, the sour cream, the milk, yeast, and seasoning in the blender. This makes a very convincing ricotta cheese layer.
By now, the water should be boiling, dump in your lasagna noodles... maybe about 25 of them depending on the size of your pan. Once they all sink into the water, take care to separate them so they don't stick together. You should not cook these until they are "done". They should be very very al dente, since they will continue cooking a bit more in the oven and you don't want them soggy. Mine took about 6-8 minutes, but they were whole wheat. Remove from heat, drain, rinse with cold water thoroughly.
By now the spinach mixture should be cooked and the sauce should have simmered enough. I use a large pyrex baking pan, but use whatever. Start laying. First put down a layer of nonstick cooking spray, then noodles, then spinach mixture with a bit of ricotta cheese. Then another noodle layer, then a sauce layer, then a noodle layer, then the remainder of the vegetables and sauce and all the ricotta, then a noodle layer, and top with daiya cheese. I suppose you could insert a layer of daiya anywhere you wanted, but I like it on top. Plus, I'm on a "diet" and with only 3/4 c. daiya, this recipe comes out to be approximately 200 calories per 1/16th square of this recipe.... sooooo... yea.
Friday, February 4, 2011
Caramel Corn
1.5 c. unpopped kernels
2 c. brown sugar
1 c. Earth Balance/any soy margarine
1/3 c. Agave/corn syrup/maple syrup
1 t. salt
1 t. baking soda
1 t. vanilla extract
1/2-1 c. peanuts, shelled (optional)
nonstick cooking spray/oil to grease a pan.
Preheat oven to 250. Pop the popcorn in an air popper, set aside. In a saucepan, melt the butter, sugar, syrup, and salt together over medium heat, stirring constantly. The mixture will begin to boil, and then get frothy. Let it go for 5 minutes at froth-stage stirring continuously all the while, then remove from heat. Immediately stir in the baking soda and the vanilla and pour the whole mixture over the popcorn which is in a greased baking pan. Stir thoroughly.
Cook for 60 minutes at 250 degrees fahrenheit stirring the mixture every 15 minutes. Let cool on paper (rip open a paper grocery bag and lay it flat, let it cool on there).
Friday, January 21, 2011
Vegan PF Chang's Orange Peel Beef Seitan aka "crappy mall Chinese Food"
Crappy mall food is one joy in life that was ripped from me in my silly decision to become vegan. BUT LO AND BEHOLD. I have made Crappy Mall Chinese Food-- specifically a rip of PF Chang's Orange Peel Beef.
1 package WestSoy Seitan
Sri Rocha Hot Sauce to taste (I used about 1 t.)
3 T. Bragg's (or any soy sauce)
1/2 t. garlic powder
1/2 c. flour
1 c. oil for frying
Heat the oil in a saucepan over medium heat. Mix the seitan with the hot sauce, Bragg's, and garlic. Use a fork to separate any big pieces. Toss them in flour, dump them in the hot oil (dip the corner of one piece in to see if it starts to bubble to be sure that the oil is hot enough). Deep fry for about 3-5 minutes until golden brown. Remove with a metal strainer, and set on paper towel to cool/crisp up.
1 yellow onion, chopped
2-3 cloves of minced garlic
1 carrot, chopped
1/2 c. mushrooms (any kind), chopped
1 c. frozen peas
1-2 t. chili garlic sauce (to taste)
any brand of "mandarin orange sauce" from the grocery store (avoid the "marinade" with soy sauce in it)
1/2 c. plain tomato sauce (secret ingredient)
3 T. Bragg's
1 T. oil
1 package of spaghetti, soba, or udon noodles (or rice)
Saute the garlic in the oil, add the onions and reduce heat. Saute until translucent. Add the vegetables in the order that you normally stir fry vegetables (carrots, then peas, mushrooms last). Add the Bragg's and the chili garlic sauce and let the stew for a few minutes. Mix in the orange sauce and the tomato sauce and the cooked noodles. At the VERY LAST COUPLE MINUTES add in the fried seitan. If you add it to early, it'll get soggy.
SO GOOD!
1 package WestSoy Seitan
Sri Rocha Hot Sauce to taste (I used about 1 t.)
3 T. Bragg's (or any soy sauce)
1/2 t. garlic powder
1/2 c. flour
1 c. oil for frying
Heat the oil in a saucepan over medium heat. Mix the seitan with the hot sauce, Bragg's, and garlic. Use a fork to separate any big pieces. Toss them in flour, dump them in the hot oil (dip the corner of one piece in to see if it starts to bubble to be sure that the oil is hot enough). Deep fry for about 3-5 minutes until golden brown. Remove with a metal strainer, and set on paper towel to cool/crisp up.
1 yellow onion, chopped
2-3 cloves of minced garlic
1 carrot, chopped
1/2 c. mushrooms (any kind), chopped
1 c. frozen peas
1-2 t. chili garlic sauce (to taste)
any brand of "mandarin orange sauce" from the grocery store (avoid the "marinade" with soy sauce in it)
1/2 c. plain tomato sauce (secret ingredient)
3 T. Bragg's
1 T. oil
1 package of spaghetti, soba, or udon noodles (or rice)
Saute the garlic in the oil, add the onions and reduce heat. Saute until translucent. Add the vegetables in the order that you normally stir fry vegetables (carrots, then peas, mushrooms last). Add the Bragg's and the chili garlic sauce and let the stew for a few minutes. Mix in the orange sauce and the tomato sauce and the cooked noodles. At the VERY LAST COUPLE MINUTES add in the fried seitan. If you add it to early, it'll get soggy.
SO GOOD!
Thursday, December 16, 2010
RICE PUDDING
We received some free "written off" brown rice from the food co-op. By "some" i mean about 6lbs. I'm not a fan of rice, really, but i AM a fan of pudding. Specifically rice pudding.
I soak my rice overnight (1:2 rice:water) ratio with about a tablespoon of something lactobacilli-containing-- plain kombucha or soy yogurt, in a covered tupperware. It supposedly makes it easier to digest. I don't rinse or drain in after soaking, it just goes straight to the stove for the usual 45 minutes.
Rice Pudding!
Ingredients:
3/4 c. cooked brown rice
1.5 c. almond milk (may have to add more if it thickens prematurely)
2 t. light brown sugar
1 T. white sugar
1/2 t. cardamom
1/2 t. cinnamon
1 t. vanilla extract
dash of salt
Simmer everything until it's rice pudding consistency adding more almond milk as you see fit, stirring often. Serve warm or cold. Garnish with almonds, cinnamon, raisins, or in my case, a ginger-o cookie.
I soak my rice overnight (1:2 rice:water) ratio with about a tablespoon of something lactobacilli-containing-- plain kombucha or soy yogurt, in a covered tupperware. It supposedly makes it easier to digest. I don't rinse or drain in after soaking, it just goes straight to the stove for the usual 45 minutes.
Rice Pudding!
Ingredients:
3/4 c. cooked brown rice
1.5 c. almond milk (may have to add more if it thickens prematurely)
2 t. light brown sugar
1 T. white sugar
1/2 t. cardamom
1/2 t. cinnamon
1 t. vanilla extract
dash of salt
Simmer everything until it's rice pudding consistency adding more almond milk as you see fit, stirring often. Serve warm or cold. Garnish with almonds, cinnamon, raisins, or in my case, a ginger-o cookie.
Sunday, December 12, 2010
BEST VEGAN FOOD IN ANN ARBOR, MI ACCORDING TO ME
I lived in Ann Arbor for 4 years as a non vegan and for 1 year as a vegan, after returning home from Philadelphia. I basically only live in the Ann Arbor area because of the food and my boyfriend. But here are my favorites.
1. Chia Shiang: on Packard (past Stadium): OMG. My friend took me here and I was a little resistant at first because I dislike change, but OMG THIS IS THE BEST PLACE EVER. Through the week they have vegan hot and sour soup, but not on weekends. The vegan wonton is so-so (cold when I got it), but the SESAME SUE PAO (fake beef) is one of the most delicious deep fried asian delights I've ever experienced.
2. Earthen Jar: on 5th Ave (just east of Main, just south of Liberty). Pay by the pound, probably about 80% vegan, and the entire restaurant is a shrine to Bob Marley. Weigh your plate first, wash your dishes in the back afterwards, and get a soy lassi.
3. Pita Kabob Grill: (William and State). "Megan's Falafel" is awesome, as is the cauliflower one, but get Megan's. The baklava is vegan, too. OH! And get a side of french fries with garlic sauce. The garlic sauce is vegan. Your order will likely be taken by a girl reading a fantasy novel with a skinny waist, or a broody teen in a Coheed and Cambria sweatshirt... she wasn't wearing it when I brought 1/2 of Dillinger Escape Plan in for lunch, which was probably lucky.
4. Exotic Bakery: (Plymouth Rd near N. Campus). An old Syrian man will microwave a plate full of delicious delights for you and point out all the vegan desserts. The restaurant looks like the front of their house probably looks like. I love it here. This should be way higher on the list.
5. Arbor Brewing Co: (on Washingston btw Main and 4th). Decent place to take nonvegan friends or family. They've heard of "vegan" which is sort of novel at most "pubfare" type places and usually have a vegan special-- or something that can easily be made vegan. Plus they have a tempeh burger if you don't like the special. The special is usually pretty sweet though.
***Truly, it would take A LOT to get me to go to somewhere other than these restaurants, but I do occasionally "mix it up"***
6. Eastern Flame: (next to the Fleetwood) open til like 4am. I went here after The Bang!. Their cheap 1/2 order of hummus or baba is delightful.
7. Sylvio's: (on North U. just east of State Street). Vegan pizza. I've had better, I've had worse. It's vegan pizza.
8. Arirang: (in the strip mall at Ann-Arbor Saline Rd and Water St. near the Outback). The stone bowl tofu bi bim bap without egg. Yum. Don't eat the mysterious things they bring out on the tray before hand. The "onions" are dried squids, and the "tofu squares" are some sort of egg custard... LESSON LEARNED.
9. Red Sea... BUT THEY CLOSED :(
10. People's Food Co-op/Cafe Verde: (Kerrytown). The hot bar food and especially the soup, are sorta bland, but I like it.
11. Jazzy Veggie: (on Main St near Vinology). Not awesome, but 100% vegan so you should go there anyway. A LOT of fake meat, which I don't really like. The chicken noodle was pretty good though.
That's it. I left out Seva because I think it sucks.
1. Chia Shiang: on Packard (past Stadium): OMG. My friend took me here and I was a little resistant at first because I dislike change, but OMG THIS IS THE BEST PLACE EVER. Through the week they have vegan hot and sour soup, but not on weekends. The vegan wonton is so-so (cold when I got it), but the SESAME SUE PAO (fake beef) is one of the most delicious deep fried asian delights I've ever experienced.
2. Earthen Jar: on 5th Ave (just east of Main, just south of Liberty). Pay by the pound, probably about 80% vegan, and the entire restaurant is a shrine to Bob Marley. Weigh your plate first, wash your dishes in the back afterwards, and get a soy lassi.
3. Pita Kabob Grill: (William and State). "Megan's Falafel" is awesome, as is the cauliflower one, but get Megan's. The baklava is vegan, too. OH! And get a side of french fries with garlic sauce. The garlic sauce is vegan. Your order will likely be taken by a girl reading a fantasy novel with a skinny waist, or a broody teen in a Coheed and Cambria sweatshirt... she wasn't wearing it when I brought 1/2 of Dillinger Escape Plan in for lunch, which was probably lucky.
4. Exotic Bakery: (Plymouth Rd near N. Campus). An old Syrian man will microwave a plate full of delicious delights for you and point out all the vegan desserts. The restaurant looks like the front of their house probably looks like. I love it here. This should be way higher on the list.
5. Arbor Brewing Co: (on Washingston btw Main and 4th). Decent place to take nonvegan friends or family. They've heard of "vegan" which is sort of novel at most "pubfare" type places and usually have a vegan special-- or something that can easily be made vegan. Plus they have a tempeh burger if you don't like the special. The special is usually pretty sweet though.
***Truly, it would take A LOT to get me to go to somewhere other than these restaurants, but I do occasionally "mix it up"***
6. Eastern Flame: (next to the Fleetwood) open til like 4am. I went here after The Bang!. Their cheap 1/2 order of hummus or baba is delightful.
7. Sylvio's: (on North U. just east of State Street). Vegan pizza. I've had better, I've had worse. It's vegan pizza.
8. Arirang: (in the strip mall at Ann-Arbor Saline Rd and Water St. near the Outback). The stone bowl tofu bi bim bap without egg. Yum. Don't eat the mysterious things they bring out on the tray before hand. The "onions" are dried squids, and the "tofu squares" are some sort of egg custard... LESSON LEARNED.
9. Red Sea... BUT THEY CLOSED :(
10. People's Food Co-op/Cafe Verde: (Kerrytown). The hot bar food and especially the soup, are sorta bland, but I like it.
11. Jazzy Veggie: (on Main St near Vinology). Not awesome, but 100% vegan so you should go there anyway. A LOT of fake meat, which I don't really like. The chicken noodle was pretty good though.
That's it. I left out Seva because I think it sucks.
Friday, November 26, 2010
Thanksgiving 2010
Tempeh and Wild Mushroom Fricassee
This is from an article the New York Times ran this year, but I'm having trouble finding the exact link. This is pretty much the recipe. It's super easy and so delicious and healthy and something like 320 calories in a whole cup sized serving. Not that anyone I know cares about that.
12 oz (1.5 packages) of tempeh
2 c. button mushrooms, chopped
2 c. crimini mushrooms, chopped
2 c. shitake mushrooms, chopped
2 portobella caps, degilled and chopped
2 large leeks, chopped finely
20 cloves of garlic, minced (seriously 20)
2 T. soy sauce
1 T. flour
1/4 c. white wine
12 oz (1 can) veg broth
salt, pepper, thyme, and parsley to taste
2 T. oil
It helps if you chop up all the veggies first, because things get moving pretty fast once you start cooking stuff, and it helps to have everything ready to add all at once. Chop the tempeh into small cubes and cook in the oil in a dutch oven until browned evenly. Medium-high heat is desirable. Once the tempeh is browned, pour in the white wine and the soy sauce and stir it up with the tempeh til everything boils off. Remove tempeh from pan and set aside. Put the sliced leeks, all the mushrooms, and the garlic in the dutch oven and simmer for a little, stirring frequently. Stir in the flour, then the seasonings, and finally the veg broth. Cover and let everything simmer in there for a little while, when it's nearly done, add back in the tempeh and simmer for about 5 minutes uncovered until some of the liquid evaporates/thickens. Make it the night before and reheat it about 20 minutes before it's time to eat.
Family Recipe Vegan Stuffing
1/2 a log of the "gimme lean" fake sausage, cooked and chopped up small
1/2 a loaf of stale white store brand bread, ripped into pieces
1/2 c. celery, sliced very thin
2 small yellow onions, sliced thin
2-3 T. earth balance stick
1 c. veg broth
salt, pepper, thyme, and parsley to taste
Sautee the onion in the butter on medium heat until translucent. Add in the celery and sautee for 5 more minutes. Add in the fake sausage, the bread and the seasonings. Slowly stir in the veg broth, using more or less based on the staleness of the bread. This is best as a "drier" stuffing. Reduce heat to low, so nothing burns to the bottoms and cook for about 10 minutes stirring frequently/constantly.
Creamed Spinach
1/2 a package of frozen chopped spinach
1/3 a tub of tofutti better than creame cheese
1 T. earth balance
1-2 T. plain unflavored almond milk
salt, pepper, garlic powder, and cayenne pepper to taste
Thaw the spinach in a skillet with the earth balance over low-medium heat. Use a plate to cover the skillet so it defrosts more quickly. Add the cream cheese and the seasonings. Slowly add the milk until the desired consistency is reached. I love the kick the cayenne gives it.
I also made my "usual" roasted garlic mashed potatoes and mushroom gravy, both can be found in the way beginning of this blog with the tvp meatloaf. I also made a pecan pie which turned out really soupy and not that good, so I'm not posting it here. But thanksgiving was awesome this year.
This is from an article the New York Times ran this year, but I'm having trouble finding the exact link. This is pretty much the recipe. It's super easy and so delicious and healthy and something like 320 calories in a whole cup sized serving. Not that anyone I know cares about that.
12 oz (1.5 packages) of tempeh
2 c. button mushrooms, chopped
2 c. crimini mushrooms, chopped
2 c. shitake mushrooms, chopped
2 portobella caps, degilled and chopped
2 large leeks, chopped finely
20 cloves of garlic, minced (seriously 20)
2 T. soy sauce
1 T. flour
1/4 c. white wine
12 oz (1 can) veg broth
salt, pepper, thyme, and parsley to taste
2 T. oil
It helps if you chop up all the veggies first, because things get moving pretty fast once you start cooking stuff, and it helps to have everything ready to add all at once. Chop the tempeh into small cubes and cook in the oil in a dutch oven until browned evenly. Medium-high heat is desirable. Once the tempeh is browned, pour in the white wine and the soy sauce and stir it up with the tempeh til everything boils off. Remove tempeh from pan and set aside. Put the sliced leeks, all the mushrooms, and the garlic in the dutch oven and simmer for a little, stirring frequently. Stir in the flour, then the seasonings, and finally the veg broth. Cover and let everything simmer in there for a little while, when it's nearly done, add back in the tempeh and simmer for about 5 minutes uncovered until some of the liquid evaporates/thickens. Make it the night before and reheat it about 20 minutes before it's time to eat.
Family Recipe Vegan Stuffing
1/2 a log of the "gimme lean" fake sausage, cooked and chopped up small
1/2 a loaf of stale white store brand bread, ripped into pieces
1/2 c. celery, sliced very thin
2 small yellow onions, sliced thin
2-3 T. earth balance stick
1 c. veg broth
salt, pepper, thyme, and parsley to taste
Sautee the onion in the butter on medium heat until translucent. Add in the celery and sautee for 5 more minutes. Add in the fake sausage, the bread and the seasonings. Slowly stir in the veg broth, using more or less based on the staleness of the bread. This is best as a "drier" stuffing. Reduce heat to low, so nothing burns to the bottoms and cook for about 10 minutes stirring frequently/constantly.
Creamed Spinach
1/2 a package of frozen chopped spinach
1/3 a tub of tofutti better than creame cheese
1 T. earth balance
1-2 T. plain unflavored almond milk
salt, pepper, garlic powder, and cayenne pepper to taste
Thaw the spinach in a skillet with the earth balance over low-medium heat. Use a plate to cover the skillet so it defrosts more quickly. Add the cream cheese and the seasonings. Slowly add the milk until the desired consistency is reached. I love the kick the cayenne gives it.
I also made my "usual" roasted garlic mashed potatoes and mushroom gravy, both can be found in the way beginning of this blog with the tvp meatloaf. I also made a pecan pie which turned out really soupy and not that good, so I'm not posting it here. But thanksgiving was awesome this year.
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