Cashew Stir Fry

Alright.. dry fried tofu.  You cube/press tofu, and then 'fry' it in a pan - no oil, no water, no nothing.  Just press on the tofu to get out the moisture over medium heat, and the tofu should develop a nice crust, like it's fried but not really.  GREAT STUFF!
Veggies were broccoli, carrot, mushrooms, garlic, and onion.
Sauce was soy sauce, corn starch, sugar free strawberry jelly, dried ginger, stevia, a wee bit of molasses, rice vinegar.
Served over brown rice, topped with cashews
Adapted from Vouge Vegetarian.

'Zza with B-Nut Squash

Crust: mix together

• 1/2 cup whole wheat flour
• scaaant 1/2 cup soy milk
• 2 tbsp apple sauce
• 1 tsp baking powder
• pinch salt (opt)

pour onto a baking sheet, and bake until firm at 420, about 11 minutes

The 'sauce' was roasted butternut squash blended with nooch
Toppings were goat cheese, dried dates, roasted red bell pepper, onions, mushrooms, and sun dried tomatoes.
This was DA BOMB!
Adapted from The Socially Akward Vegan

Two Serving Veggie Pot Pie-Thingy

Hey.  I got up at 4am this morning, and couldn't go back to sleep.  Bleck.  The worst part of it is I didn't get to sleep until 10 or so last night, since I was working on an English project, then had to come home and make soup, salad dressing, pizza, and salads (the pizza was AMAZING, by the way.  but more on that later).

 

 

Anyhoo, here's a lovely little dish that makes 2 servings... in an effort to get though all of my saved recipes I am cutting most things down to 2 servings... 

I added a gravy sort of thing, and I think that made this dish taste SOO much better than the original recipe.  But to each his own, I suppose.

 

Adapted from Sunday Morning Banana Pancakes

 

For the crust:

mix 1/4 cup flour, 1 tbsp applesauce, and 2 tbsp cold water.  Spread into 2 ramkins coated with nonstick spray, and bake for 10 minutes, until firm.

For the Tofu:

Mix crumbled tofu, stemmed/wilted spinach, nooch, lemon juice, and garlic.  You should total about 3/4 cup-ish tofu mix

For the veggies:

Peel, cube, and boil a very small sweet potato until tender.

Saute bell pepper, red onion, and mushroom until almost tender.  Add chopped rosemary, paprika, vegan worchestire sauce, home made vegetable broth powder, a few drops butter extract, and a small corn starch slurry.  Add a few tbsp water as needed to make it a sort of gravy.

 

Add the tofu mix to the ramkins, then top with veggies.  Bake at 375 for 25 minutes, until heated through.

'Sausage' and Mushroom Cream Sauce over Rice

Well, as I should be studying for physics and french, I'll try to keep this short.

 

 

Heck, who am I kidding?  Studying is the LAST thing I want to do right now.

... well.  Yes.  This dish.  M reeeeeeeeeeally liked it!  Nice and wintery.  The sad thing is, it's been in my line-up for AGES, and I just now got around to making it.  But it's made now, and I have had the delightful experience of eating it.  My life just got that much better.

 

Adapted from Fat Free Vegan

 

Saute until tender:

• 1 small chopped onion
• 1 coined carrot
• 1/2 chopped bell pepper
• 8 oz sliced mushrooms
• 4 cloves chopped garlic . 

 

 Add in:

• 1/2 tbsp smoked paprika
• splash of soy sauce
• 1 tbsp thyme
• lots of chopped fresh basil
• 1 1/2 cups water + vegetable broth powder
• 3 tbsp whole wheat flour (whisk this in slowly)
• A good amount of chopped 'sausage' - I omitted the oil, and baked this at 350 for 30 minutes, until poofy and firm

 

Cook until thickened, and serve over brown rice.

Sweet Potato Balls and Spaghetti

So, I've got some pasta for you guys tonight!

 

 

Although I made this ages ago, I seem to remember that is was super yummy, sooo..

Quite a good first 'meat'ball recipe for me!  They stuck together, which was really nice.

 

Sweet Potato Balls from Fat Free Vegan

Sauce from Ambitious Kitchen

 

For the sauce: blend until smooth, and heat:

• 1 roasted hatch chili pepper
• 28 oz can salt-free tomatoes
• 3/4 cup chopped onion, sauteed
• 5 cloves garlic, chopped, sauteed
• 2 cups water
• Chick'n bouillon for 2 cups of broth
• Cumin to taste
• ~1/4 cup cilantro

For the 'meat'balls, mix together, shape into balls, and bake at 350 for 30 minutes:

• 3/4 cup chopped mushrooms, sauteed
• 1 small sweet potato, peeled, boiled, mashed
• 1/2 cup cooked quinoa
• 1/2 onion, chopped, cooked
• 3 cloves garlic, chopped, sauteed
• 1 cup chickpeas
• 1 tbsp flax meal
• 1 tbsp nooch
• oregano, paprika, fennel, sage, liquid smoke to flavour

Serve sauce over pasta, topped with 'meat'balls

 

Very Full Burritos with Salsa and "Feta"

Wraps are so frustrating to photograph... sorry.. (it doesn't help that I was hungry!)

 

 

I promise you, though, these were excellent.  Filling, flavourful, and just messy enough.

Adapted from Oh She Glows

On a panini press, cook sliced onions and mushrooms with some chopped garlic.

Mix with heated:

• diced & cooked potato
• black beans
• chopped basil & parsley
• nooch
• paprika

Pile into a wrap, and top with feta and salsa

Zesty Sweet Potato Burgers

I honestly think that these are some of the best burgers I have ever made. 

 

 

Bursting with flavour...

 

And full of veggies!

Adapted from Sunday Morning Banana Pancakes

Blend until smooth:

• 1 small sweet potato, peeled, cubed, and boiled until tender
• 1 cup crimini mushrooms (~5), sauteed
• 2 dates
• 1 lime, peeled
• 1 tbsp cilantro
• Chipotle powder
• 1/2 cup oat flour
• 1 tbsp maple syrup
• Cumin

Mix with 1/4 cup millet, cooked, and a handful of pepitas. Shape into patties, and bake at 350 for 20 minutes or so, until firm. Serve on buns with ketchup and pickles.

Quinoa Salad

Ok, guys... I have exciting news!

No, I'm not pregnent... or moving... although it seems like every other blogger is one or the other, which is kind of odd.  Anyhoo...

I'm going to the Big Apple tomorrow!  Yup, that's right!  For college visits/vacation, so I won't be here for the next few days... be back next Wednesday, though, with loooots of pictures of good vegan restaurant food.  You know, I haven't been on a vacation in... what, 2 years or so?  That's a long time!  Well, I'll leave you with a faboo salad to look at..

And if you want more food, check out my tumblr page!

Adapted from Cook Easy Vegan

Grill up some chopped onions, carrots, and mushrooms on a panini press.
Mix cooked quinoa with nooch, southwestern seasoning, paprika, garlic powder, and  sumac.
Top with black olives, pistachios, and drizzle with sugar free maple syrup.

Sloppyyyyyyyyyyy Joes!

So, I was volunteering at a food pantry last Friday... and they were going to be closed to the public for the next 4 days, so they needed to give away all of their bread and desserts.

They had piles of it.  I mean, PILES.  Probably over 2000 loaves.

Unfortunetly, they were not able to give it all away - clients took all that they could for their families, but there was still leftover bread.

So, about 750 loaves of perfectly good bread were thrown away.  I took a few loaves home, mostly for M to make PB&J sandwiches, but... what a waste.  It killed me.

Adapted from Robin Robertson

• A handful of mushrooms, finely chopped
• 8 oz tomato puree
• ~1/3 cup TVP
• Fennel seeds
• basil
• sumac
• garlic powder
• sage
• paprika
• Italian seasoning
• Burger buns, cheese, pickles to serve

Sautee the mushrooms, and add remaining ingredients and simmer for ~30 minutes, until the TVP has absorbed the tomato.  Serve on buns, topped with pickles and the best cheese in the world.

Mushroom-y Burgers

Yeah, there are more than a MILLION veggie burger recipes out there.

 So, really, this one is just a drop in the bucket.

 So, tell me, does it look like I care?  I'm gonna post this, either way! ;)

Adapted from WTHDAVEA

In a blender (I used Mister V), finely chop/blend 1/2 lb criminis, 1/2 carrot, 1 small red onion, and 1 clove garlic.  Don't sweat it if there are a few big chunks.  (The mixture will look pretty gross... sorry!)  Pour into a frying pan, and saute for about 8 minutes to get the onions cooked.  Stir together with 1/2 cup dried quinoa cooked with 3/4 cup water, ~1/4 cup nooch, ~1/2 cup flavoured bread crumbs, 1 tbsp flax meal, paprika, a bit of bbq sauce, Italian seasoning, and a splash of soy sauce.  Cook for ~20 minutes on a panini press (just plop some blobs on the press and kind of shape them into burgers).  Serve with buns, pickles, burger-tofu-mayo, and cheeze sauce.

Setian Roulade

Gourmet.  And it's quite simple.  Honestly!

Adapted from WTHDAVDEA, Olives for Dinner

For the setain: mix together 1 cup vital wheat gluten, 1/4 cup whole wheat flour, ~1 cup water, vegetable bouillon, thyme, and sage.  Knead [with a spoon] until it forms a ball, and pulls away from the sides of the bowl, adding water as needed.  Coat a baking sheet with nonstick spray (I forgot to do this, and ended up chiseling it off for a good 10 minutes!), and spread the dough out as thin as possible in the shape of the pan.  It's OK if there are a few holes.  Bake at 400 for 10 minutes or so, until cooked - it should be firm but not crispy.  It's OK if it's slightly burnt... mine was, and it still worked out fine!

OK, so, now you slice ~1/2 lb criminis, chop 2 cloves garlic, chop 1/3 cup sun dried tomatoes, and tear/de-stem/wash a bunch of spinach.  Saute all of these until tender with soy sauce and cooking sherry.  Drain well, then spread onto the setian like you're making a pizza.  Roll up the setian, and secure with string or something (I used sewing thread, which worked fine).  Bake at 350 for 20 minutes, and serve with gravy.  I used this leftover gravy, and it worked very well.

Flavourful Lentil Bugers + Homemade Buns

I used the same recipe as I used for the slider buns I made a while back (subbing applesauce for the oil), only this time I made 18 buns - so it came out to about 120 calories per bun.  Not bad, eh? (and I sprinkled them with black sesame seeds, just for the fun of it!)

And... Ok.  So, I know that these don't look very attractive.  So.. your point?  They taste A-MAZING!!  So much flavour in such little patties ;)

Adapted from Keepin' It Kind

Soak 1.5 tbsp flax meal in 1/4 cup warm water until it gels up.  Chop and saute 8 oz criminis and a few cloves garlic.  Blend all of this (I used an immersion blender) with 1 1/4 cup cooked brown lentils, 1 tbsp tomato paste, 1 tbsp soy sauce, liquid smoke, basil, thyme, sage (fresh herbs, if you can), 1 cup Italian flavoured bread crumbs, and a few chili flakes.  Yes, it will be wet.  Plop pattie-sized glumps (yes, that is a technical term) on a sprayed baking sheet, and bake at 350 for about 30 minutes, until they start smelling good.  Serve on buns with pickles, lettuce, ketchup, and vegan cheese.

Lasagna

Oh, gosh.  I got a job at a restaurant for the summer, and it has TOTALLY messed up my schedule.  I haven't had a "normal" spare second for the past two days, so I haven't posted this lasagna yet... but here it is!  (Although, I love my new job.  Wouldn't trade it for any other...)  And sorry, I'll get a picture soon, I was just WAY toooo tired last night, and Saturday as well.

Adapted from HHL

Sauce: mix together 3 8 oz cans tomato sauce, 1 tbsp rosemary, chili powder, red wine vinegar, mirin, Italian seasoning, LOTS of chopped parsley, and other stuffs that should go in tomato sauce ;)
Noodles: Yup.. you need noodles for lasagna.
Tofu ricotta: mix 12 oz pressed/crumbled tofu, nooch, nutmeg, juice of 1 lemon, garlic powder, and onion powder.
Veggies: saute chopped onion, carrots, garlic, and mushrooms until their juices are gone, then add some frozen peas.

OK, assembley.  Sauce, noodles, tofu, veggies, noodles, sauce... etc etc... end with noodles, sauce, and FYH cheese.  Bake for 45 minutes at 400. 

I didn't eat this the day I made it, so I can't say that it gets better with time, or less watery, or whatever.  But I would assume both statements are true.  :)

Ricotta & Pesto Pizza

Mmm... pizza... pesto... mmm...

Adapted from HHL

Pesto: blend together 1/2 cup walnuts, 1 packed cup basil leaves, 1 hefty cup spinach leaves, 1/4 cup parsley, a bit of nooch, juice of 1 lemon, and enough mirin to make it a pesto consistancey.
Tofu Ricotta: Press and crumble tofu, and mix with lemon juice, Italian seasoning, nooch, and garlic powder.
Grill chopped red onion and mushrooms on a panini press, and wilt some spinach.
On a pizza crust, spread a layer of pesto, followed by spinach, mushrooms, and onions, and lastly the ricotta.  Cook/heat for a few minutes on the panini press.

TVP Sliders

Burgers make me feel like a rebel...

Adapted from HHL

Finely chop and saute 1/3 cup onion, 1 1/2 cups button mushrooms, and 2 cloves garlic until all the liquid is gone.  Chop a bit of parsley.  Mash 1 1/2 cups canellini beans.  Then mix all of this stuff together with 1 1/2 cups TVP, 1/2 cup nooch, 1 tbsp cider vinegar, 2 tbsp maple syrup, 1 1/2 tbsp soy sauce, 1 tbsp smoky/spicy seasoning, 1 tbsp Spike seasoning, 1 tbsp veggie bouillon, and 1 tbsp mirin.  Stir in a scant 1 cup hot water, so the TVP soakes it up.  Add in whole wheat flour as needed - I used a couple tbsp.  Shape into patties and bake at 375 for 20 minutes.
Serve on buns with pickles, vegan cheese, and ketchup!

Pinapple Stir Fry

Oh, gosh.  NO PICTURE!  I feel really bad... but my camera ran out of power before I got anything, and there weren't any leftovers.  Boohoo.  Oh well, most stir fries look the same, anyhoo...

Adapted from Oh She Glows

Mix together 1/3 cup pinapple juice, 2 tbsp rice vinegar, 2 tbsp soy sauce, 1 tbsp ketchup, and 1 tbsp agave.  Cut two slabs of tofu, press, and marinade overnight in sauce.  **So, Wednesday I thought I was going to make this dish, and I got the tofu marinading, but it turned out that I didn't have the energy to throw this together.  So I let the tofu marinade overnight, and made the dish Thurday.  Wow, flavour boost much!  I think, when possible, I will let the tofu marinade overnight, as it soaks up so much more flavour.
The next day, saute onion, bell pepper, mushrooms, garlic, broccoli, and spinach.  Grill tofu on a panini press.  Mix corn starch with the leftover marinade, and use as the stir fry sauce.  Serve over wild rice.

Pea Risotto, Grilled Tofu, Grilled Mushrooms

It's been AGES since I've made risotto.. which is odd, because I have occasional cravings for it every once in a while... so, tonight I made this.  It turned out really good, and I especially liked the tofu!

Adapted from WTHDAVEA

Press a few slabs of tofu, and then marinade in soy sauce, agave, and ketchup.  Grill on a panini press with sliced crimini mushrooms.
Saute 1/2 small chopped red onion and chopped garlic.  Add a generous cup of risotto rice, and 2/3 cup white wine.  Once the wine is almost gone, add water and vegetable bullioun, adding more water until the rice is SUUUPER creamy, and really cannot take any more water.. about 35 minutes.  Also, stir the rice as much as you can - like, every other minute, give it a few seconds of good stirring. Once the rice is saturated, add in peas, nooch, and butter extract.  Serve topped with tofu and mushrooms.

Roasted Potatoes, Green Beans, Tofu, Wine Sauce

So, M asked me what we're having for dinner.  I said "this fancy thing" and she was like "What's that supposed to mean?"  Well, here's this fancy thing...

Adapted from WTHDAVEA

Roast fingerling potatoes, green beans, and garlic.  Cut a slit in a large fried tofu cube and stuff a clove or two of roasted garlic in there, and then pop the tofu in the oven to heat it.
Saute 2 cups sliced crimini mushrooms, and set aside.  In a saucepan, saute 2 chopped shallots until brown, then add 1 tbsp flour.  Stir in 2 cups white wine, slowly, until all the wine is added.  Add veggie bouillon, pepper, 1/4 cup tomato sauce, a bit of butter extract, and Italian seasoning.  Simmer until slightly thickened, and add the mushrooms to the sauce.
Serve the roasted thingies, and ladel the sauce over all.

Tofu, Mandarin, Grilled Veggie, and Mixed Lettuce Salad

All I have to say: wow.  I've never had fresh arugula before (it's homegrown, actually).  Wow.

Adapted from HHL.

The base was iceburg lettuce, then came arugula, torn cilantro, shredded carrots, canned mardarin oranges, grilled onion/mushrooms, and leftover tofu.
Dressing was tofu mayo (partially cooked silken tofu mixed with lemon juice) and the juice from the mandarines.

Wow.

Thursday Night Pizza!

Who doesn't loooove pizza?  Healthy, veggieful pizza?  Heavily adapted from Mommy's Kitchen.

For the crust I made 1 batch of whole wheat pizza crust by I Eat Food.  Basically, you mix together 5 1/2 cups whole wheat flour, 2 tsp salt, 1 1/2 tsp yeast, 3 tbsp applesauce, 1 1/2 tbsp agave, and 1 3/4 cup water.  Mix until everything sticks together and starts pulling away from the side of the container, adding water or flour as needed.  Then let it sit for 5 minutes, knead for 5 more minutes, and then let it rise for a couple hours.  At this point you can use it immediately, or freeze it for long term storage.  I divided it into 10 balls for 10 pizzas, and froze 9 of them.

The pizza was vegan alfredo sauce (recipe), broccoli, mushrooms, onions, and "cheese".  The veggies were grilled on the panini press, and then the crust was cooked on the press as well.  The pizza was then spread with sauce, topped with veggies, and sprinkled with "cheese", and then grilled on the press for a few minutes.