Look at this sandwich.....it was loaded! It's a Veggie Delite (sans cheese) from Subway - and boy, did my 'sandwich artist' make a good one! It was so packed with veggies you could barely see the spinach he packed in there. Man, that was a good sub!
Saturday, April 28, 2007
Saturday, April 21, 2007
I decided to give lentil burgers a try tonight. I used a mix of recipes, and the final product was good. Not great, but good. The main problem I have with any kind of homemade veggie burger is that they are kind of mushy. I don't mind it, but want to figure out how to make them a bit firmer. Anyway, here's the recipe.
1 cup lentils
3-4 cups water
1 potato, cooked and mashed
1 onion, chopped (although I didn't have onion so I used dried onions)
2 cloves garlic, minced
1/2 bell pepper, any color, chopped
3/4 bread crumbs
1 teaspoon Mrs Dash seasoning
Cook lentils in water for about 25-30 minutes, until they split open. Put lentils in medium mixing bowl.
Saute onion, garlic, and pepper in water (or olive oil) until soft. Add to lentils along with mashed potatoes, bread crumbs and seasoning. Mix well. (Careful though, the mix is hot!)
Shape into patties and either fry on medium heat in frying pan with a little oil for 3-4 minutes on each side, or bake at 350 degrees for 15-20 minutes.
Friday, April 20, 2007
I have played around with a variety of mac-n-cheez recipes, and each time it gets a little better. I don't know if it's because my taste buds keep evolving, or if the recipe keeps getting better. Either way, we enjoyed the mac-n-cheez today. I wouldn't call it healthy exactly, but certainly better than the blue box stuff. Even the Emo kid piped in with a thumbs up :)
1/2 lb pasta of your choice, macaroni works best
1/2 cup flour
1/2 nutritional yeast
couple shakes Mrs Dash Garlic and Herb blend
generous pinch of onion powder
1 clove garlic, pressed or generous pinch of garlic powder
generous pinch of paprika
2 cups water
1/4 cup vegan sour cream
squirt of mustard
salt (sprinkle on individual serving)
Cook pasta according to package directions.
Meanwhile prepare sauce.(Sauce only takes a few minutes to prepare, so time accordingly.) Mix flour, yeast, and spices in saucepan. Turn heat on medium. Slowly whisk water into dry ingredients, stirring constantly until sauce thickens and bubbles slightly. Remove from heat and stir in sour cream. Add cooked pasta and stir. Salt to desired taste.
Nachos again, but with a chickpea spread instead of refried beans. I just mashed up some chickpeas in the blender and added a few spices. It was okay, but needs work. The cheese is good, I think its my go-to-nacho-cheez cheez now, and I used up the rest of the sour cream from the macaroni.
Boo went shopping for a few things tonight and came home with this pear. It struck me because it still had a little leaf on it and I thought it looked cute, so I snapped a quick picture.
Thursday, April 12, 2007
The thing about calling vegan food by a non-vegan title is that it conjures up images, smells, tastes, and memories that just aren't there. Such is the case of BLT sandwiches. I remember reading about 'fake bacon' early on when I made the switch and was excited about making a BLT. Well, it wasn't the most horrible experience ever, but it sure wasn't a BLT!
So here I am about a year later and I was really wanting a BLT. This time though, I knew not to expect a BLT.......this time I knew to expect a TART - tempeh, avocado, romaine, and tomato - sandwich. A very proper vegan name if you ask me.(Another thing that has changed from a year ago is the avocado part. I was using Veganaise until about 4 months ago and would have slathered that on the sandwich, but not anymore. No more mayo for us. A mashed up avocado does a nice job of replacing it.)
The Emo kid still isn't too fond of these sandwiches, and Red just plopped her applesauce all over her sandwich, but Boo ate 2 1/2 sandwiches. Even more amazing though is the fact that he didn't make his own real bacon on the side to supplement the sandwiches. That's progress I think!
Wednesday, April 11, 2007
This weeks Fresh! delivery. We got several new-to-us things to try - dates, parsnips, and shitake mushrooms. I did buy parsnips once before when I first became vegan but I didn't like 'em back then. Maybe they will be better this time. As for the dates, I have been thinking of trying a recipe from Disease Proof, so maybe I'll give that a whirl this week.
We eat mushrooms fairly regularly around here now. Partly because I have read so much about how healthy they are, partly because in the right dish they really do lend a meaty texture, and partly because Dilly Pickles really enjoys them. We usually stick with white button or cremini, so I was excited to try these shitakes.
On the menu tonight was baked tofu w/ a mushroom sauce, roasted asparagus, and a really pathetic salad. In defense of my lackluster salad, I have to say that I was lazy and didn't want to wash all the greens to make a new salad. So, I just used the leftover greens from the salad two nights ago - and - if my family doesn't like what I've cooked they always try and eat the salad instead. Now I'm not sitting here complaining because they want to eat salad, but sometimes they don't give unfamiliar stuff a fair shake. So, this sad little salad gave the tofu and mushrooms a fighting chance. The tofu and mushrooms turned out pretty well if I do say so myself :)
Baked Tofu (original recipe from fatfree.com)
1/2 lb tofu, pressed and sliced into 'patties'
6 tbls soy sauce
2 tbls agave nectar
2 tsp balsamic vinegar
1 1/2 tbls grated ginger
1 tsp minced garlic
Combine soy sauce, agave, vinegar, ginger, and garlic in a wide bowl. Marinate tofu for several hours in sauce. (In the 'fridge)
Place tofu on cookie sheet, bake at 400 degrees for about 30 minutes.
*Note: Save leftover marinade for the mushroom sauce
leftover marinade from baked tofu
large handful of shitake mushrooms (or mushrooms of choice), chopped thick
3-4 green onions, white and green parts, chopped
Saute mushrooms and onions in water for about 3 minutes. Add leftover marinade and cook until heated through. Serve over baked tofu.
Wednesday, April 04, 2007
My mother served this to us over the weekend while we were visiting (and picking up the Emo kid who had been staying there for a couple weeks). It was very tasty so I made it when we got home. Mom has blogged about it before, and the original recipe came from VegWeb. My version is below.
I have never had Thai food before, so I'm not sure how it compares, or even how Thai food is suppose to taste. When I was buying some of the ingredients for the recipe I was pleased to see how much of it was vegan. Our local market carries Thai Kitchen brand, so that is what I used for the curry paste, coconut milk, and rice noodles. Thinking that I might really enjoy Thai food, I went and explored Thai Kitchen's website. They have a really good list of Thai ingredients and how to use them. I look forward to making some more dishes in the near future.
Boo liked it, but thought I should cut back on the peanut butter. The Emo kid liked it only because it had so much peanut butter in it. It was more peanut-y than it should be because I halved the recipe, but forgot to half the peanut butter. Red just picked at the noodles, and Dilly at the veggies and tofu, but not the noodles. Go figure.
Thai Peanut Linguine
1/2 brick extra firm tofu
1/2 pound frozen vegetables (peas,green beans, corn, etc)
1/2 lb broccoli, florets and cut stems
1/2 bulb garlic (3-4cloves)
1/2 bunch scallions
1-2 inch fresh ginger
green curry paste (amount will vary depending on your preference)
1 or 2 tablespoons smooth peanut butter
7 ounces coconut milk
7 to 8 ounces rice noodles
oil (for frying tofu)
rice flour (for coating tofu)
For noodles: Cook according to package directions
For tofu: cube and coat with rice flour. Fry until outside is crispy.
For sauce: chop scallions, garlic and grate ginger. Saute in water until scallions are soft. Add in the coconut milk, then some curry paste. Add peanut butter and curry paste until it tastes good.
Shred the carrot, then add it, the frozen vegetables, broccoli, and tofu to the sauce. Cook until the vegetables are done.
Add noodles to mix, toss and serve.