I was inspired to make a lentil pot pie after flipping through a Cooking Light magazine. But all recipes I found looked a little boring and didn't quite fit with what I had on hand. So you guessed it - I made up my own! It turned out to be so darn good, I thought I'd share it.
*Quick note about my recipes: measurement amounts are not exact; all spices are added to my personal tastes, so adjust as necessary for you and your family.
Curry Lentil Pot Pie
3/4 c. dry red lentils
1 cinnamon stick
1 whole star anise
1 small-medium onion, chopped
1 package frozen spinach
2 T. oil (vegetable or olive)
2 T. flour
1 T. (or so) curry powder
1/2 tsp. (or so) ground red pepper
1/2 tsp. (or so) ground ginger
1/2 tsp. (or so) ground cinnamon
1/2 - 1 c. vegetable broth
6-8 sheets frozen phyllo dough, thawed
Oil Spray (like PAM)
Salt
Preheat oven to 400.
Bring 4 cups of water to a boil with cinnamon stick, star anise, and a few pinches of salt. Add lentils and cook for 10 minutes (until al dente). Remove cinnamon stick and star anise and strain. Meanwhile, cook frozen spinach and strain.
Heat oil in medium-large saute pan over medium heat. Add onion; cook until soft. Add spices and flour; continually stir until you have a thick paste (add flour if necessary). Gradually add vegetable broth (I find a whisk helps work the paste into the broth). Add lentils and spinach; stir until well blended. Salt to taste.
Pour lentil mixture into a casserole or pie pan of your choice. Tip: Save any excess lentil mixture for another meal.
Place one sheet of phyllo on top of lentil mixture. Spray (or brush) with oil. Repeat with each sheet. Fold down edges of phyllo into the pan to prevent burnt edges.
Bake for 10-15 minutes or until phyllo is golden brown. Let cool for 5-10 minutes before serving.
This pairs perfectly with a dry Reisling like Oceana.
Showing posts with label vegan. Show all posts
Showing posts with label vegan. Show all posts
Tuesday, March 15, 2011
Monday, January 10, 2011
Veganville revisited
It's been a while since I've reported from Veganville. The truth is, it's extremely difficult to be entirely vegan living in the same household as my husband, Mr. Hunter. Over the past few months, we've been inundated with his kills: deer and wild hog. Eating meat from these animals may seem disgusting to some, but here's my thought: would you rather eat a farm-raised, hormone-injected animal that lives in high-stress, overcrowded, diseased conditions? OR would you rather eat an animal that is healthy and runs wild and natural? Do you like eating products that come from God-knows-where, no-named factory farm? Or do you like knowing exactly where your food comes from? Being connected to our food source is something my husband and I are dedicated to - be it hunting or vegetable gardening or shopping at farmer's markets.
Anyway, my husband has been away for the past week which has allowed me to dive back into Veganville. Hooray!
Here's a recipe to try if you have a hankerin' for Broccoli-Cheese Soup - it is super delicious and filling.
Creamy Broccoli-White Bean Soup
1 head broccoli cut into florets, stems thinly sliced
2 T. EVOO
1 yellow onion, diced
2 cloves garlic, thinly sliced
1 15oz. can cannellini beans, drained*
2 1/2 c. vegetable stock
Kosher salt and freshly ground black pepper
1 T. pine nuts, toasted
*I buy dry beans instead of canned beans. If using dry beans, soak 1 c. beans in 2 c. water 6-8 hours. Drain. In a small saucepan, bring 2 1/2 c. water to a boil. Add beans. Simmer for 1 hour. Drain. Use as needed in recipe.
1. Steam broccoli florets and stems until tender and bright green. Let cool slightly.
2. Heat oil in a medium pot over medium heat. Saute onion and garlic until translucent. Add beans and stock and bring mixture to a simmer. Remove from heat and add broccoli. Puree in batches in a blender until smooth (or blend using an immersion blender). Season to taste with salt and pepper. Garnish with pine nuts.
Anyway, my husband has been away for the past week which has allowed me to dive back into Veganville. Hooray!
Here's a recipe to try if you have a hankerin' for Broccoli-Cheese Soup - it is super delicious and filling.
Creamy Broccoli-White Bean Soup
1 head broccoli cut into florets, stems thinly sliced
2 T. EVOO
1 yellow onion, diced
2 cloves garlic, thinly sliced
1 15oz. can cannellini beans, drained*
2 1/2 c. vegetable stock
Kosher salt and freshly ground black pepper
1 T. pine nuts, toasted
*I buy dry beans instead of canned beans. If using dry beans, soak 1 c. beans in 2 c. water 6-8 hours. Drain. In a small saucepan, bring 2 1/2 c. water to a boil. Add beans. Simmer for 1 hour. Drain. Use as needed in recipe.
1. Steam broccoli florets and stems until tender and bright green. Let cool slightly.
2. Heat oil in a medium pot over medium heat. Saute onion and garlic until translucent. Add beans and stock and bring mixture to a simmer. Remove from heat and add broccoli. Puree in batches in a blender until smooth (or blend using an immersion blender). Season to taste with salt and pepper. Garnish with pine nuts.
Tuesday, November 9, 2010
The Great Fall Tomato Harvest
Dear God of the garden,
We thank Thee for Thy mercy and protection during the first, second, and third frosts of the year. We exalt Thee for Thy provision of a bountiful harvest of tomatoes. Glory to God in the highest, Amen.
They may not be the prettiest tomatoes in the world, but you wouldn't be too pretty either if you survived three frosts, three nights in a row with nothing to protect you but a flannel sheet. As posted last week, we're also harvesting the larger green tomatoes. But these red(ish), ripe tomatoes I set my mind to tendering them to fruition. Patience pays.
In honor of our tomato bounty, I thought I'd share a recipe. This recipe was inspired by a recipe sent to me by a (vegan) college friend. She recently enjoyed vegan biscuits and gravy at the Grove Park Inn in Asheville, NC.
Kate's Tomato Gravy
2 T. Olive Oil
2 T. Flour
1 small onion, diced
1 c. green tomatoes, diced
1 can diced tomatoes
1 c. almond milk
1 t. lemon juice
Smoked paprika to taste (about 1 t.)
Tabasco sauce to taste (about 1 t.)
salt and pepper to taste
In a large saucepan heat olive oil over medium heat. Add onion and green tomatoes; sautee until soft. Add flour and stir until a thick paste forms (also called a roux). Gradually whisk in almond milk. Gradually whisk in the canned tomatoes (plus liquid) and lemon juice. The mixture should be the consistency of thick gravy. If too thick, gently whisk in more almond milk. Stir in paprika, tabasco, salt, and pepper. Adjust according to personal preference. Serve with biscuits.
We thank Thee for Thy mercy and protection during the first, second, and third frosts of the year. We exalt Thee for Thy provision of a bountiful harvest of tomatoes. Glory to God in the highest, Amen.
They may not be the prettiest tomatoes in the world, but you wouldn't be too pretty either if you survived three frosts, three nights in a row with nothing to protect you but a flannel sheet. As posted last week, we're also harvesting the larger green tomatoes. But these red(ish), ripe tomatoes I set my mind to tendering them to fruition. Patience pays.
In honor of our tomato bounty, I thought I'd share a recipe. This recipe was inspired by a recipe sent to me by a (vegan) college friend. She recently enjoyed vegan biscuits and gravy at the Grove Park Inn in Asheville, NC.
Kate's Tomato Gravy
2 T. Olive Oil
2 T. Flour
1 small onion, diced
1 c. green tomatoes, diced
1 can diced tomatoes
1 c. almond milk
1 t. lemon juice
Smoked paprika to taste (about 1 t.)
Tabasco sauce to taste (about 1 t.)
salt and pepper to taste
In a large saucepan heat olive oil over medium heat. Add onion and green tomatoes; sautee until soft. Add flour and stir until a thick paste forms (also called a roux). Gradually whisk in almond milk. Gradually whisk in the canned tomatoes (plus liquid) and lemon juice. The mixture should be the consistency of thick gravy. If too thick, gently whisk in more almond milk. Stir in paprika, tabasco, salt, and pepper. Adjust according to personal preference. Serve with biscuits.
Saturday, October 23, 2010
Last week in Veganville
It's been a few weeks since I've posted a recipe. Since my husband returned from his deployment, we've finally started getting back into a normal routine, which happens to include weekly menu planning. If you haven't done it before, I would highly recommend menu planning. It is a HUGE stress reliever for us. We used to do a lot of this:
"What's for dinner?
"I dunno. What do you want?"
"Well what did we pull out?"
"Nothing."
"Okay. What do you want for take-out?"
And then we get frustrated with one another because we can't agree on take-out.
The best part about menu planning is how much money you save at the grocery store. I pick up weekly adds for our local grocery stores and sometimes menu plan based on what's on special that week. This past week, I saved $30 on my grocery bill using weekly ads and manufacturer's cupons. Booyah.
To make menu planning easier, we bought a magnetic dry-erase board to post in our kitchen. It helps us keep tabs on what's coming up (in case anything needs to thaw or soak), and also keeps a running grocery list. Since it's magnetic, we can attach cupons to the board that are either about to expire or are relevant to this week's menu.
Anyway, on to what you really care about: recipes!
The best part about this past week in Veganville? My husband eating several vegan or vegetarian meals without blinking an eye. One of the more deceptive meals (i.e. makes one think they're eating meat when they're actually not), was chili. Chili making was somewhat of a sacred art in my family growing up. My dad taught me how to make chili without a recipe and how to blend the spices for the perfect pot of chili. Since I think there's no right or wrong way to make chili - proportions of beans and spice change based on personal preference - I'll give you my general outline my vegan chili.
Nelson's Vegan Chili
Black beans*
Red beans*
Kidney beans*
Boca burger or Morningstar Mealstarter crumbles (optional)
Chopped onion
Garlic
Chopped carrot
Chopped celery
Chopped pepper**
Canned diced tomatoes
Tomato paste
Vegetable broth
Cumin
Chili Powder
Smoked paprika
Dry Bay Leaf
Secret ingredient***
*I buy dry beans (they're cheaper and have less sodium than canned beans). Please note dry beans require an extra step of soaking overnight (or 6-8 hours)
**Depending on how spicy you like your chili, you can use chopped bell pepper, jalepeno pepper, or serano pepper. With hot peppers like jalepenos and seranos, remove the seeds and white veins to limit the heat.
***I say "secret ingredient" because I think you ought to make your chili your own. Find a unique ingredient you think really "makes" the chili for you. I typically use the same secret ingredient my dad always used, but sometimes I'll throw in some other spices if I'm feeling adventurous.
Sautee onions, garlic, carrots, celery, and peppers in olive oil in a large stockpot. Once onions begin to soften, add spice combination (plus secret ingredient) and mix well. Add diced tomatoes. Add vegetable broth and bring to a simmer. Stir in tomato paste. Add beans, crumbles, and bay leaf and return to a simmer. Reduce heat and simmer for at least 1 hour. The longer chili cooks, the more developed the flavors become. Salt and pepper to taste. Garnish with avocado, cilantro, Tofutti sour cream, or soy cheese.
Here's another original recipe that won my husband over this week...
Roasted cauliflower with Israeli couscous
For the cauliflower:
1 head cauliflower, broken into bite-sized florets
2 T. Olive Oil
Ground cumin
Salt and Pepper
Preheat oven to 450. In a bowl, toss cauliflower with olive oil, cumin, and salt and pepper. Spread on a foil-line baking sheet. Bake for 15 minutes, or until cauliflower is fork-tender.
For the couscous:
1 c. Israeli couscous
1 T. olive oil
1 small yellow onion chopped
1/4 tsp. cumin seeds
1/4 tsp. safron threads
1 cinnamon stick
1 dried bay leaf
1 1/2 c. vegetable broth
Garnish:
1/4 c. toasted pine nuts
1/4 c. fresh chopped parsley
t tsp. fresh grated lemon zest
Heat olive oil in small saucepan over medium heat. Add onion, sautee until soft and transluscent. Add cumin, safron, cinnamon, bay leaf, and couscous. Stir ingredients over medium heat until couscous looks toasted (golden to light brown). Stir in vegetable broth and bring to a boil. Reduce heat and simmer until all liquid is absorbed, stirring frequently. Remove bay leaf and cinnamon stick. Serve topped with the roasted cauliflower, sprinkling garnishes over the entire dish.
"What's for dinner?
"I dunno. What do you want?"
"Well what did we pull out?"
"Nothing."
"Okay. What do you want for take-out?"
And then we get frustrated with one another because we can't agree on take-out.
The best part about menu planning is how much money you save at the grocery store. I pick up weekly adds for our local grocery stores and sometimes menu plan based on what's on special that week. This past week, I saved $30 on my grocery bill using weekly ads and manufacturer's cupons. Booyah.
To make menu planning easier, we bought a magnetic dry-erase board to post in our kitchen. It helps us keep tabs on what's coming up (in case anything needs to thaw or soak), and also keeps a running grocery list. Since it's magnetic, we can attach cupons to the board that are either about to expire or are relevant to this week's menu.
Anyway, on to what you really care about: recipes!
The best part about this past week in Veganville? My husband eating several vegan or vegetarian meals without blinking an eye. One of the more deceptive meals (i.e. makes one think they're eating meat when they're actually not), was chili. Chili making was somewhat of a sacred art in my family growing up. My dad taught me how to make chili without a recipe and how to blend the spices for the perfect pot of chili. Since I think there's no right or wrong way to make chili - proportions of beans and spice change based on personal preference - I'll give you my general outline my vegan chili.
Nelson's Vegan Chili
Black beans*
Red beans*
Kidney beans*
Boca burger or Morningstar Mealstarter crumbles (optional)
Chopped onion
Garlic
Chopped carrot
Chopped celery
Chopped pepper**
Canned diced tomatoes
Tomato paste
Vegetable broth
Cumin
Chili Powder
Smoked paprika
Dry Bay Leaf
Secret ingredient***
*I buy dry beans (they're cheaper and have less sodium than canned beans). Please note dry beans require an extra step of soaking overnight (or 6-8 hours)
**Depending on how spicy you like your chili, you can use chopped bell pepper, jalepeno pepper, or serano pepper. With hot peppers like jalepenos and seranos, remove the seeds and white veins to limit the heat.
***I say "secret ingredient" because I think you ought to make your chili your own. Find a unique ingredient you think really "makes" the chili for you. I typically use the same secret ingredient my dad always used, but sometimes I'll throw in some other spices if I'm feeling adventurous.
Sautee onions, garlic, carrots, celery, and peppers in olive oil in a large stockpot. Once onions begin to soften, add spice combination (plus secret ingredient) and mix well. Add diced tomatoes. Add vegetable broth and bring to a simmer. Stir in tomato paste. Add beans, crumbles, and bay leaf and return to a simmer. Reduce heat and simmer for at least 1 hour. The longer chili cooks, the more developed the flavors become. Salt and pepper to taste. Garnish with avocado, cilantro, Tofutti sour cream, or soy cheese.
Here's another original recipe that won my husband over this week...
Roasted cauliflower with Israeli couscous
For the cauliflower:
1 head cauliflower, broken into bite-sized florets
2 T. Olive Oil
Ground cumin
Salt and Pepper
Preheat oven to 450. In a bowl, toss cauliflower with olive oil, cumin, and salt and pepper. Spread on a foil-line baking sheet. Bake for 15 minutes, or until cauliflower is fork-tender.
For the couscous:
1 c. Israeli couscous
1 T. olive oil
1 small yellow onion chopped
1/4 tsp. cumin seeds
1/4 tsp. safron threads
1 cinnamon stick
1 dried bay leaf
1 1/2 c. vegetable broth
Garnish:
1/4 c. toasted pine nuts
1/4 c. fresh chopped parsley
t tsp. fresh grated lemon zest
Heat olive oil in small saucepan over medium heat. Add onion, sautee until soft and transluscent. Add cumin, safron, cinnamon, bay leaf, and couscous. Stir ingredients over medium heat until couscous looks toasted (golden to light brown). Stir in vegetable broth and bring to a boil. Reduce heat and simmer until all liquid is absorbed, stirring frequently. Remove bay leaf and cinnamon stick. Serve topped with the roasted cauliflower, sprinkling garnishes over the entire dish.
Tuesday, September 28, 2010
Veganville Bakery: Carrot, Nut, and Seed Bread
This hearty, nutritious and delicious bread is perfect for the season. Here in Middle Georgia, we're almost upon the time of year when carrots are in season and we're getting ready to shake down the pecan trees. Since I'm all about being seasonal with ingredients, I thought I'd share my take on a Joy of Cooking recipe.
Carrot, Nut, and Seed Bread
Makes One 9X5 in. loaf
1 1/2 c. all-purpose flour
1 t. baking soda
1 t. baking powder
1/4 t. ground cinnamon
3/4 c. sugar
2 eggs worth of egg substitute (3 t. Ener-G + 6 T. H2O)
1/2 c. vegetable oil
1 t. vanilla
1/2 t. salt
1 1/2 c. grated carrots*
1/2 c. flax seeds
1/2 c. (+1/4 c.) ground pecans
1 T. wheat germ
*I used the attachment for my food processor to grate the carrots to save time and energy.
Preheat oven to 350. In medium bowl, whisk together flour, baking soda, baking powder, and cinnamon. In large bowl, whisk together sugar, egg, oil, vanilla, and salt. Stir in dry ingredients. Fold in carrots, flax seeds, and 1/2 c. pecans. Crape batter into greased 9X5 loaf pan. Sprinkle top with 1/4 c. pecans and wheat germ. Bake 45 minutes to one hour (until bread pulls away from the sides of the pan). Cool in the pan for 10 minutes. Unmold loaf to finish cooling.
Carrot, Nut, and Seed Bread
Makes One 9X5 in. loaf
1 1/2 c. all-purpose flour
1 t. baking soda
1 t. baking powder
1/4 t. ground cinnamon
3/4 c. sugar
2 eggs worth of egg substitute (3 t. Ener-G + 6 T. H2O)
1/2 c. vegetable oil
1 t. vanilla
1/2 t. salt
1 1/2 c. grated carrots*
1/2 c. flax seeds
1/2 c. (+1/4 c.) ground pecans
1 T. wheat germ
*I used the attachment for my food processor to grate the carrots to save time and energy.
Preheat oven to 350. In medium bowl, whisk together flour, baking soda, baking powder, and cinnamon. In large bowl, whisk together sugar, egg, oil, vanilla, and salt. Stir in dry ingredients. Fold in carrots, flax seeds, and 1/2 c. pecans. Crape batter into greased 9X5 loaf pan. Sprinkle top with 1/4 c. pecans and wheat germ. Bake 45 minutes to one hour (until bread pulls away from the sides of the pan). Cool in the pan for 10 minutes. Unmold loaf to finish cooling.
Saturday, September 18, 2010
The Veganville Bakery: Pumpkin Muffins
Two of my favorite things in the world come in the fall: college football and pumpkin flavored things. Even thought it's still in the mid-90's in Middle Georgia, it's no reason to NOT indulge in pumpkin things. Yesterday, I made perfect vegan pumpkin muffins. These take the cake (or muffin) as the best vegan baked good I've produced thus far.
Vegan "Punkin" Muffins
Dry ingredients:
2 c. all-purpose flour
1 T. baking powder
1/2 t. salt
1/3 c. sugar
1 t. ground cinnamon
1 t. ground nutmeg
Wet ingredients:
2 large eggs worth of egg substitute (3 t. Ener-G + 6 T. H20)
1 c. plain almond milk
2/3 c. sugar (white or brown)
1/3 c. vegetable oil
1 t. vanilla
1 c. cooked pumpkin
1/2 c. pepitas (pumpkin seeds)
Preheat oven to 400. Line a standard 12-muffin pan with paper liners. Whisk dry ingredients together. Whisk wet ingredients together in a separate, large bowl. Add dry ingredients to wet, and stir gently until combined (DO NOT OVERMIX). Fold in pepitas. Fill muffin cups. Sprinkle extra pepitas over batter in cups (optional). Bake for 18-20 minutes, or until toothpick inserted in a muffin comes out clean. Let cool before removing from pan.
These are so yummy and really filling!
Vegan "Punkin" Muffins
Dry ingredients:
2 c. all-purpose flour
1 T. baking powder
1/2 t. salt
1/3 c. sugar
1 t. ground cinnamon
1 t. ground nutmeg
Wet ingredients:
2 large eggs worth of egg substitute (3 t. Ener-G + 6 T. H20)
1 c. plain almond milk
2/3 c. sugar (white or brown)
1/3 c. vegetable oil
1 t. vanilla
1 c. cooked pumpkin
1/2 c. pepitas (pumpkin seeds)
Preheat oven to 400. Line a standard 12-muffin pan with paper liners. Whisk dry ingredients together. Whisk wet ingredients together in a separate, large bowl. Add dry ingredients to wet, and stir gently until combined (DO NOT OVERMIX). Fold in pepitas. Fill muffin cups. Sprinkle extra pepitas over batter in cups (optional). Bake for 18-20 minutes, or until toothpick inserted in a muffin comes out clean. Let cool before removing from pan.
These are so yummy and really filling!
Thursday, September 9, 2010
Last Week (or so) in Veganville
Last week I was in desperate need of comfort food. Being nearly full-blooded British, I decided Shepherd's Pie was in order.
Vegan Shepherd's Pie
1 large baking potato, cubed
2 T. margarine (I like Earth Balance)
2 T. Tofutti sour cream
1 T. chopped fresh chives
1 large carrot, peeled and chopped
1 stalk celery, chopped
1 c. Baby Portobello mushrooms, sliced
1/4 c. white onion, chopped
1 T. garlic, minced
1/2 c. frozen peas
1/2 c. vegetable (or mushroom) broth
1 sprig fresh Thyme
Olive oil
salt and pepper
Preheat oven to 375. Place potato in large saucepan and fill with water. Bring potato and water to a boil; boil until potatoes are fork tender. Drain potatoes. Mash with margarine, sour cream, chive, salt, and pepper. Set aside.
In medium-large saucepan, heat olive oil over medium heat. Add onion, garlic, celery, carrot and mushrooms. Cook until vegetables are tender. Add vegetable broth and thyme sprig. Simmer for 10 minutes. Add peas; cook until fully heated. Salt and pepper to taste.
Pour vegetable mixture into medium-sized casserole dish. Spoon potato mixture over the top and smooth with spatula. Bake in oven for 15 minutes. Enjoy!
This made about 3-4 1 cup servings. Expand amounts as necessary for your family, or try swapping different veggies based on preference or what's in season! Lately, I've been substituting leeks for onions in recipes.
Vegan Shepherd's Pie
1 large baking potato, cubed
2 T. margarine (I like Earth Balance)
2 T. Tofutti sour cream
1 T. chopped fresh chives
1 large carrot, peeled and chopped
1 stalk celery, chopped
1 c. Baby Portobello mushrooms, sliced
1/4 c. white onion, chopped
1 T. garlic, minced
1/2 c. frozen peas
1/2 c. vegetable (or mushroom) broth
1 sprig fresh Thyme
Olive oil
salt and pepper
Preheat oven to 375. Place potato in large saucepan and fill with water. Bring potato and water to a boil; boil until potatoes are fork tender. Drain potatoes. Mash with margarine, sour cream, chive, salt, and pepper. Set aside.
In medium-large saucepan, heat olive oil over medium heat. Add onion, garlic, celery, carrot and mushrooms. Cook until vegetables are tender. Add vegetable broth and thyme sprig. Simmer for 10 minutes. Add peas; cook until fully heated. Salt and pepper to taste.
Pour vegetable mixture into medium-sized casserole dish. Spoon potato mixture over the top and smooth with spatula. Bake in oven for 15 minutes. Enjoy!
This made about 3-4 1 cup servings. Expand amounts as necessary for your family, or try swapping different veggies based on preference or what's in season! Lately, I've been substituting leeks for onions in recipes.
Thursday, August 12, 2010
Last Week (or so) in Veganville
Probably the most difficult two weeks in Veganville yet...vacation!
Vacation started in San Antonio, Texas. My first meal there, I went out to breakfast with an old friend. Our catch-up location of choice was Central Market (http://www.centralmarket.com). A foodie's dream market, but I struggled a little as a vegan. We both ended up getting a falafel, pita, hummus, taboulea, and stuffed grape leaf platter. I was so excited considering I haven't seen falafel offered anywhere in Middle Georgia. The falafel, however, was a little dry and disappointing. The coffee, though, was sooooooooooo delicious. (In Middle Georgia, our coffee offerings are limited to the big green monster, a.k.a Starbucks, and whatever is available in the grocery store)
Lunch was a little disappointing. I was at the mercy of my travel companions, so we ate at the food court in the mall right on the River Walk. I had avocado sushi.
Dinner, however, was MINDBLOWING! Such vegan goodness! We went to The Cove (http://thecove.us/cove/index.php), which has been featured on Food Network's Diners, Drive-ins, and Dives. This unique little restaurant/bar/car wash/laundromat was just what the doctor ordered. Thursday nights, they have Vegan Night when the chef prepares a unique vegan dish. They do have vegan offerings on their regular menu too. This past vegan night, the menu included lentil burger with sweet potato fries and a peach-rhubarb crisp with avocado cream. What a happy little vegan camper I was!
Outside of San Antonio (where I spent the majority of my vacation), my vegan choices in restaurants were primarily limited to side salads and plain baked potatoes. I did discover a vegan gem at the local Walmart. Soy Chorizo! Frieda's Soyrizo (http://www.friedas.com) is something I will definitely keep an eye out for (or order) in the future. It has great seasoning and texture and was even pleasing to the meat-eaters of the group.
I did cave on a few ocassions and indulge in ice cream and locally caught sea food (I figure if I'm going to eat meat, it might as well be sustainable). Before I ate my fish, I thanked it for providing me with a meal and apologized for any pain it may have experienced. It helped me feel a little less guilty. Call me crazy, but I think we ought to do that every time we consume an animal product. It's about being conscious. Your food gave it's life for you.
Tuesday, July 27, 2010
Bonus Recipe
Just to piggyback on my most recent Veganiville recipe, here's a variation on tofu scramble that's unique, spicy, and fun!
To preface the recipe a little more: I picked up two tomatillo plants when we were first planting the garden, and they have turned into massive, fruit-producing plants. Tomatillos are the little guys commonly used to make salsa verde. Not many people realize that tomatillos are actually not little green tomatoes, but more closely related to gooseberries, kumquats, and persimmons. They're not very pleasant to eat raw, so you have to cook them to break down the tough skin and fibrous interior. But once you do that, they have this fabulous lemony flavor. (They also have this papery outer husk you have to peel before cooking)
Anyway, onto the bonus recipe of the week:
Green Tofu Scramble
1 c. firm tofu, crumbled
1/2 c. tomatillos, chopped
1 T. garlic, minced
1 serano pepper, chopped
1 T. oil (veg. or olive oil)
Fresh cilantro
Sautee tomatillos, garlic, and the serano in a pan with oil. Cook until tomatillos are very soft. Add tofu and cook until hot. Garnish with fresh cilantro.
This recipe has so many dynamics between the lemony tomatillos, spicy serano, and perfect fresh compliment from the cilantro. Hope you enjoy!
To preface the recipe a little more: I picked up two tomatillo plants when we were first planting the garden, and they have turned into massive, fruit-producing plants. Tomatillos are the little guys commonly used to make salsa verde. Not many people realize that tomatillos are actually not little green tomatoes, but more closely related to gooseberries, kumquats, and persimmons. They're not very pleasant to eat raw, so you have to cook them to break down the tough skin and fibrous interior. But once you do that, they have this fabulous lemony flavor. (They also have this papery outer husk you have to peel before cooking)
Anyway, onto the bonus recipe of the week:
Green Tofu Scramble
1 c. firm tofu, crumbled
1/2 c. tomatillos, chopped
1 T. garlic, minced
1 serano pepper, chopped
1 T. oil (veg. or olive oil)
Fresh cilantro
Sautee tomatillos, garlic, and the serano in a pan with oil. Cook until tomatillos are very soft. Add tofu and cook until hot. Garnish with fresh cilantro.
This recipe has so many dynamics between the lemony tomatillos, spicy serano, and perfect fresh compliment from the cilantro. Hope you enjoy!
Saturday, July 24, 2010
Last week in Veganville
This past week in Veganville was pretty boring. We have an overabundance of tomatoes coming out of our garden right now, so I've been trying to come up with different ways to use them. I made pasta sauce, I made chilli, I made salsa, and I ate them raw. But this past week I had jury duty for 3 days and went in a different direction with the tomatoes - mostly out of convenience, and party out of craving.
When I lived overseas, my Chinese friends would make this dish that consisted of tomatoes and eggs. They would sautee the tomatoes and then crack eggs into the pan so the eggs kind of poached and scrambled at the same time in the stew-y tomatoes. It was Yummy, with a capital "Y".
Since I'm not eating eggs, I pondered how I could recreate this dish. Duh - Tofu! This week, I ate this for breakfast, lunch, and dinner. I ate it with toast, I ate it with chapati (Indian bread), I ate it with homemade oven fries. I'm even craving it as I write this.
Tomatoes and Tofu
1 block firm tofu
2-3 medium tomatoes, cut into 8ths or 16ths (depending on the size of the tomatoes)
1 tsp. EVOO (Extra Virgin Olive Oil)
1 tsp. garlic powder (you could also substitute fresh minced garlic)
1/2 tsp. ginger
salt (Kosher) and pepper to taste
Heat EVOO in a sautee pan over medium heat. Add the tomatoes; sautee until stewed-looking. Add the tofu, breaking into small crumbles as you mix in. Add garlic powder, ginger, salt, and pepper. Sautee until tofu is hot.
This takes about 10-15 minutes total to throw together. It's super easy, super healthy, and super filling. I hope you enjoy!
When I lived overseas, my Chinese friends would make this dish that consisted of tomatoes and eggs. They would sautee the tomatoes and then crack eggs into the pan so the eggs kind of poached and scrambled at the same time in the stew-y tomatoes. It was Yummy, with a capital "Y".
Since I'm not eating eggs, I pondered how I could recreate this dish. Duh - Tofu! This week, I ate this for breakfast, lunch, and dinner. I ate it with toast, I ate it with chapati (Indian bread), I ate it with homemade oven fries. I'm even craving it as I write this.
Tomatoes and Tofu
1 block firm tofu
2-3 medium tomatoes, cut into 8ths or 16ths (depending on the size of the tomatoes)
1 tsp. EVOO (Extra Virgin Olive Oil)
1 tsp. garlic powder (you could also substitute fresh minced garlic)
1/2 tsp. ginger
salt (Kosher) and pepper to taste
Heat EVOO in a sautee pan over medium heat. Add the tomatoes; sautee until stewed-looking. Add the tofu, breaking into small crumbles as you mix in. Add garlic powder, ginger, salt, and pepper. Sautee until tofu is hot.
This takes about 10-15 minutes total to throw together. It's super easy, super healthy, and super filling. I hope you enjoy!
Tuesday, July 13, 2010
Last Week in Veganville
Last week was full of delicious and satisfying recipes, unfortunately I did a horrible job of keeping track of them. Last week I also tried to create my menus around what was ripe in our garden, which meant a lot of dishes with tomatoes, peppers, and eggplant!
Here's one of my favorites:
Curry Tofu Scramble and Sweet Potato Hash Browns
1/2 block of firm tofu, drained on paper towels for 10 minutes
1/2 c. green bell pepper, chopped
1 small tomato, chopped
1/2 c. yellow or white onion, chopped
1 jalepeno, seeded and chopped
1 tsp. Muchi curry powder
salt and pepper to taste
cooking spray
Coat a skillet with cooking spray. Cook onions and peppers over medium heat until soft. Add tofu and break into crumbles with spatula. Add curry powder and tomato. Stir until heated all the way through and tomatoes are soft. Salt and pepper to taste.
For the hash browns:
1 sweet potato, peeled and shredded (*I like to use my food processor's special attachment to shred the potatoes - it's so much easier than using a grater)
1/2 tsp cinnamon
salt and pepper to taste
cooking spray
Coat a skillet with cooking spray and heat on medium. Toss the sweet potato shreds with cinnamon, salt, and pepper. Add sweet potato to the skillet. Cook until bottom is golden brown and crispy. Flip and cook until bottom is brown and crispy. *I like my hash browns really crispy. If you like mushy hash browns, keep an eye out and cook yours less.
The finished product:
Here's one of my favorites:
Curry Tofu Scramble and Sweet Potato Hash Browns
1/2 block of firm tofu, drained on paper towels for 10 minutes
1/2 c. green bell pepper, chopped
1 small tomato, chopped
1/2 c. yellow or white onion, chopped
1 jalepeno, seeded and chopped
1 tsp. Muchi curry powder
salt and pepper to taste
cooking spray
Coat a skillet with cooking spray. Cook onions and peppers over medium heat until soft. Add tofu and break into crumbles with spatula. Add curry powder and tomato. Stir until heated all the way through and tomatoes are soft. Salt and pepper to taste.
For the hash browns:
1 sweet potato, peeled and shredded (*I like to use my food processor's special attachment to shred the potatoes - it's so much easier than using a grater)
1/2 tsp cinnamon
salt and pepper to taste
cooking spray
Coat a skillet with cooking spray and heat on medium. Toss the sweet potato shreds with cinnamon, salt, and pepper. Add sweet potato to the skillet. Cook until bottom is golden brown and crispy. Flip and cook until bottom is brown and crispy. *I like my hash browns really crispy. If you like mushy hash browns, keep an eye out and cook yours less.
The finished product:
Tuesday, July 6, 2010
Last week in Veganville
Albeit, 4th of July weekend was an epic fail in Veganville. However, I did stay "clean" all week long. Here is, by far and away, my favorite recipe from last week.
Smashed Sweet Potatoes with Citrusy Black Beans
1 large sweet potato, peeled and cubed
1 can black beans
1 clove garlic, smashed
1/2 tsp cinnamon
1/4 tsp cayenne pepper
zest and juice from 1 lime
salt and pepper to taste
Garnish:
fresh avocado slices
crushed plantain chips (I LOVE Trader Joe's Plantain Chips)
chopped fresh cilantro
salsa
Boil sweet potato until tender. Drain and smash with cinnamon and a pinch of salt. Drain beans. In a saucepan, combine beans, lime juice, lime zest, cayenne pepper, smashed garlic, and salt and pepper to taste. Heat over low heat until hot and fragrant. Serve beans over smashed sweet potatoes. Garnish with one or any combination of the above suggested garnishes.
Smashed Sweet Potatoes with Citrusy Black Beans
1 large sweet potato, peeled and cubed
1 can black beans
1 clove garlic, smashed
1/2 tsp cinnamon
1/4 tsp cayenne pepper
zest and juice from 1 lime
salt and pepper to taste
Garnish:
fresh avocado slices
crushed plantain chips (I LOVE Trader Joe's Plantain Chips)
chopped fresh cilantro
salsa
Boil sweet potato until tender. Drain and smash with cinnamon and a pinch of salt. Drain beans. In a saucepan, combine beans, lime juice, lime zest, cayenne pepper, smashed garlic, and salt and pepper to taste. Heat over low heat until hot and fragrant. Serve beans over smashed sweet potatoes. Garnish with one or any combination of the above suggested garnishes.
Friday, July 2, 2010
DIY Granola Bars
I will never buy granola bars again. These are SO yummy and easy. The best part is that you can get creative with ingredients, swapping one thing for another. Here's what I did:
Vegan Granola Bars a la moi
2 c. oatmeal (not quick cook)
1 c. pepitas (pumpkin seeds)
3 T. vegetable oil
2/3 c. maple syrup
1/4 c. brown sugar
1 1/2 tsp vanilla
1/4 tsp salt
1/2 tsp cinnamon
1 c. dried apricots, chopped
1 c. flax seed
Heat oven to 350. Toast oatmeal and pepitas for 10-12 minutes on baking sheet, stirring every few minutes. Reduce oven heat to 300. In a small saucepan, combine oil, maple syrup, brown sugar, vanilla, and salt. Stir continually to dissolve brown sugar. Bring to a boil. Remove from heat and combine with oatmeal mixture, cinnamon, apricots, and flax seed in large bowl. Line 9X13 baking sheet with parchment paper. Spread mixture evenly on lined baking sheet. Bake for 25-30 minutes at 300. Let cool for 2-3 hours before cutting. (I found using a pizza wheel to cut the bars works best)
Here's the finished product
Enjoying the finished product
Vegan Granola Bars a la moi
2 c. oatmeal (not quick cook)
1 c. pepitas (pumpkin seeds)
3 T. vegetable oil
2/3 c. maple syrup
1/4 c. brown sugar
1 1/2 tsp vanilla
1/4 tsp salt
1/2 tsp cinnamon
1 c. dried apricots, chopped
1 c. flax seed
Heat oven to 350. Toast oatmeal and pepitas for 10-12 minutes on baking sheet, stirring every few minutes. Reduce oven heat to 300. In a small saucepan, combine oil, maple syrup, brown sugar, vanilla, and salt. Stir continually to dissolve brown sugar. Bring to a boil. Remove from heat and combine with oatmeal mixture, cinnamon, apricots, and flax seed in large bowl. Line 9X13 baking sheet with parchment paper. Spread mixture evenly on lined baking sheet. Bake for 25-30 minutes at 300. Let cool for 2-3 hours before cutting. (I found using a pizza wheel to cut the bars works best)
Here's the finished product
Enjoying the finished product
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
Pancakes:
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.
Salad:
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.
Zucchini pancakes and fresh corn salad
Pancakes:
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.
Salad:
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.
Monday, June 21, 2010
Going Vegan
In light of my husband (meateater) being deployed this summer, I have decided to take a stab at going vegan. This means no meat, no eggs, and no dairy.
Why this seemingly drastic decision? Since graduate school, I've been extremely opposed to contemporary animal farming practices. I even tried to get people to join my boycott of the North Carolina pork industry. That's my platform for going vegan this time.
I say "this time" because I was a lactoovo vegetarian from age 9 to age 21. During "that time", I opposed consuming meat (red meat in particular) due to farming practices of clear-cutting ancient forests to make room for cattle farms. My disgust with the cattle industry was thus furthered on a road trip to Denver, Colorado where we passed several slaughter houses/processing plants. By the way, when I told my mom I wanted to be a vegetarian at age 9, she made me do research and come up with a (valid) reason for the dietary change. "I don't like corned beef" wasn't a good enough answer for her. My high school and college friends always told me I was a vegetarian because I wanted attention. Hah.
So vegan, easier said than done, right? I'm planning to report weekly on my adventures in vegan-land and include recipe successes. I will also include failures, since I'm fairly certain I will cheat and sometimes not have a vegan option. For example, I LOVE YOGURT. Another example, staying with my almost entirely carnivorous in-laws (every now and then a starch and almost never a veggie). Never fear, I'll keep posting my DIY adventures, too. Keep your eyes open for posts on DIY Greek Yogurt and Popsicles: episode 2!
Why this seemingly drastic decision? Since graduate school, I've been extremely opposed to contemporary animal farming practices. I even tried to get people to join my boycott of the North Carolina pork industry. That's my platform for going vegan this time.
I say "this time" because I was a lactoovo vegetarian from age 9 to age 21. During "that time", I opposed consuming meat (red meat in particular) due to farming practices of clear-cutting ancient forests to make room for cattle farms. My disgust with the cattle industry was thus furthered on a road trip to Denver, Colorado where we passed several slaughter houses/processing plants. By the way, when I told my mom I wanted to be a vegetarian at age 9, she made me do research and come up with a (valid) reason for the dietary change. "I don't like corned beef" wasn't a good enough answer for her. My high school and college friends always told me I was a vegetarian because I wanted attention. Hah.
So vegan, easier said than done, right? I'm planning to report weekly on my adventures in vegan-land and include recipe successes. I will also include failures, since I'm fairly certain I will cheat and sometimes not have a vegan option. For example, I LOVE YOGURT. Another example, staying with my almost entirely carnivorous in-laws (every now and then a starch and almost never a veggie). Never fear, I'll keep posting my DIY adventures, too. Keep your eyes open for posts on DIY Greek Yogurt and Popsicles: episode 2!
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