Monday, June 28, 2010

Last week in Veganville

Success! Here are my surprisingly delicious and satisfying dinners from last week:

Zucchini pancakes and fresh corn salad
1 medium zucchini, shredded
2 T. egg replacer
1 c. flour
Combine ingredients. Add more flour (or water) to achieve a thick batter. Cook pancakes on a hot frying pan or griddle with vegetable oil.
2 ears white or yellow corn
1/2 c. chopped green pepper
1 green onion, chopped
1 T. rice vinegar
1 tsp. adobo seasoning
Salt and pepper to taste
Cut kernels off cobs. Combine all ingredients. Chill slightly before serving.

Curry stuffed eggplant
1 medium eggplant
1 c. quinoa, cooked
1 small onion
Pre-made curry sauce to taste
Cut eggplant in half and roast flesh side down at 350 degrees on oiled baking sheet until soft. Scoop out cooked eggplant flesh to create a "boat". Reserve flesh. Sautee onion until soft. Remove from heat and stir in quinoa, eggplant flesh, and curry sauce. Fill eggplant boat with mixture and heat in oven for 5 minutes.

Asian green beans
1/2 lb. fresh green beans, ends trimmed
1 green onion, diced
1/4 c. roasted peanuts, chopped
1 T. hoisin sauce
1 T. mirin
1 T. rice vinegar
1/4 c. soy sauce
Steam green beans until tender. In small bowl, combine hoisin sauce, mirin, vinegar, and soy sauce. Pour mixture over green beans and toss with green onion and peanuts. Serve with brown rice.

Chipotle stuffed peppers
1 large bell pepper
1 c. quinoa, cooked
1/4 c. chopped seitan
1 T. ketchup
1/2 T. Worchester sauce
1/2 tsp. chipotle chili powder
Preheat oven to 400. Combine quinoa, seitan, ketchup, Worchester, and chili power. Scoop out center of the bell pepper. Fill pepper with quinoa mixture. Bake for 30-40 minutes, or until pepper is tender.

1 comment:

  1. NOTE: These recipes were prepared for one or two servings only. Please double accordingly for more servings.