A Salad of Sorts...

Alrighy, then.  Let's see, you'll need a base of chopped iceburg/lettuce.
Toppings are warmed:
Rice
Sun dried tomatoes
Cooked onion, carrot, broccoli
Raisins
Shredded low-fat coconut
Avocado

Drizzle with sugar free maple syrup, and sprinkle with nooch.

Adapted from The Tolerant Vegan

BBQ Burrito

Still catching up on life, still cooking...

Adapted from Weekly Vegan Menu

Saute up some onion and red bell pepper strips with:

• lime juice
• garlic
• rice vinegar
• soy sauce
• bbq sauce
• liquid smoke
• chili powder

stick all of this in a wrap, along with some seitan, avocado, and still in a panini press for a few minues to crips up the wrap.

Corn Chiliiiiii!

Dude.  I am so exhausted, but also couldn't be more content with my life.  (Ok, so I got some bad grades today, but that was not unexpected...)  I won't disclose why I'm feeling like this, but life has just gotten better.  Let's just go with... I have some EXCELLENT friends :)

Alright, and now the food!

Adapted from 86 Lemons

Veggies

• Onion
• Carrot
• Sweet potato
• Frozen corn
• Canned diced tomatoes (no salt)
• Celery
• Red bell pepper
• Garlic

Seasonings:

• Cumin
• Chili powder
• Home made veggie broth powder

Beans - any kind will do.
Corn starch slurry
Seitan, of course.

Carrot & Sesame Burgers

Adapted from Maple Spice

Saute up 1/2 chopped onion and 1 cup grated carrots.  Put half of this mixture aside, and the rest in a blender with:
1 tbsp flax meal soaked with 1 tbsp water for 5 min
2 tbsp sesame seeds
1 tbsp cornstarch
1 tbsp cumin
zest of 1 lemon
1/2 cup bread crumbs
1/2 cup water

blend until pretty much uniform, and then add water/bread crumbs as needed.
Stir in remaining chopped veggies, and form into patties.  Bake at 350 for 20-30 minutes, until cooked through.
Serve on hamburger buns, with avocado, arugula, and red onion slices.

Pizza Time! BBQ and B-Nut Squash

Got two recipes for you guys tonight!  Sorry I haven't posted so long - I got swamped by physics!..

Both of them went on the crust from here, using whole wheat flour for the buckwheat.  (made the full recipe and made 3 crusts with it)

Adapted from here,

Toppings:
BBQ sauce
chopped fresh cilantro
red onion slices
seitan chicken (baked at 350 for half an hour, no oil)
goat cheese
Cauliflower

Second up is adapted from DDD,

Toppings:
sauteed onion
shaved b-nut squash
goat cheese
arugula (added after baking)
pepitas

[Vegan] Meaty Beans

Saute some chopped onion, and add TVP.  Add enough water to rehydrate the TVP.  For seasoning, add in a splash of soy sauce, paprika, bbq sauce, vegan worchestire sauce, chili powder, home made veggie broth powder.
Add in cooked beans (I used a mixture), along with canned tomato sauce.
Top with goat cheeze.

Adapted from Hell Yeah It's Vegan

Pot Pie Soup

Adapted from One Green Planet

Veggies:
Frozen corn
Frozen peas
Onion
Carrot
Celery

Seasonings:
Basil
Thyme
Butter extract
Home made veggie broth powder

Other:
Unsweetened plain almond milk
Corn starch slurry
seitan
Yukon potatoes

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

Meatball Sub

Alright... So.  For the sandwich, toast a hotdog bun.  Heat up some tomato sauce (I blended sauteed onion, garlic, canned tomatoes, Italian seasonings, and sugar free maple syrup) with a few lentil balls.  Top with some goat cheese and fresh arugula!
Adapted from Live Learn Love Eat

Picture

B'nut Squash and Black Eyed Pea Soup

Yaaayyy!  It's almost Thanksgiving break - one more day, one more test, and one more quiz to go!

 

In the meantime, here's the soup I've been happily indulging in for the past few days.  It's lovely - I'm loving this butternut squash stuff...

 

Adapted from Manifest Vegan

 

Veggies:

• Leek
• Onion
• Carrot
• Garlic

 

Etc:

• Black eyed peas
• Unsweetened, plain almond milk
• Cumin
• Butter extract
• Home made veggie broth powder
• Seitan

 

Puree 1 roasted butternut squash with 1/2 cup-ish sundried tomatoes and enough water to make it blend.  Add to the soup and heat through.

Paella (Thingy) with Chorizo-Seitan

You know what?  I'm tired, I wanna go to bead, and this stupid internet isn't uploading the other two pictures that I got.. so.. yeah.  I just won't fight a battle not worth fighting...
Ok, really, I'm not in that bad of a mood... life is good.  (Aside from physics, but that is a whole different topic that I don't care to breach at the moment).  Can you believe it's almost Thanksgiving?  Wow!  Time flies!

Adapted from Vegan Fur Ninja

For the seitan, mix:
1 1/4 cup vital wheat gluten
nutmeg
stevia + molasses (as brown sugar replacement)
paprika
fennel seeds
3/4 cup water + vegetable broth powder
1 tbsp apple cider vinegar
2 cloves finely chopped garlic.

Mix, adding water as needed.  Plop onto a baking sheet and bake at 350 for 30 minutes, until it becomes scarily poofy.

for the Paella:
Saute chopped onion, bell pepper, carrot, and garlic.  Add in enough rice to make the amount of food you want, and 1.5 times water as rice.  Seasonings are smoked paprika, bay leaf.  Other stuffs included fire roasted tomatoes, tomato paste, white beans, frozen pean, roasted red bell peppers, cloves, liquid smoke, butter extract, chili powder, and olives (all stirred in after the rice finished cooking. 

Macaroni and Butternut Squash Soup

Oh my freaking bananas.  I am exhausted.

 

Physics test.  Number spewing out my head from calculus.  Memorizing greek terms for english.  Doesn't that last one seem a bit ironic, now that I think about it?..

 

Good thing I can talk about something easy, nice, and pleasant now- soooooooup!

 

 

Adapted from Love You Madly

 

saute

• 1 onion
• carrots
• celery

 

Add

• water
• soaked white grean northern beans
• home made veggie broth powder
• butter extract
• vegan worchestire sauce
• liquid smoke

 

Ladel out some broth and blend with a roasted butternut squash reeeeeally well.  Return to the soup, add a corn starch slurry if desired, and some whole wheat macaroni pasta.  Heat through and serve with seitan.

 

Roasting butternuts:  Lop off the top and bottom, and then just hack away at the skin until it's all off.  Cube the flesh, and bake at 350 for 45 minutes until tender.

Potato Soup

 

Potato soup = time for winter.  I was so excited - today it was dark out when I left school.  Cooooolest thing evah!  Seriously.

 

Ahaha, look at me, I'm yawning as I type... good thing I don't have any homework tonight.  :)  My school is having a pep rally tomorrow, and it seems like we never get homework.  Even in AP classes.  Go figure... whatever.  I ain't complaining!

 

Adapted from 86 Lemons

Veggies: carrot, onion, celery
Seasonings: home made veggie broth powder, liquid smoke, paprika, nooch
Other: broth was 1/2 soy milk and 1/2 water, thickened with corn starch slurry.  Added seitan...
And blended 1/3 of the soup just a bit to make it creamier.  Yuuummmmy!

Lunch Wrap + Blueberry Muffins

Double whammy today! 
A) I'm proud of myself for starting to be braver about eating raw foods - like onion.  I used to be so scared to eat raw foods like onion and cabbage, because I thought it would mess up my stomach (don't ask).  However, my courage is slowly returning.  Thus, I put raw onion in my lunch wraps, and am loving it!
B) Have been searching for frozen blueberries for a llllllooooong time, and finally found them!  I don't like fresh blueberries (I know, don't hate), but decided to try frozen.  Voila, I like 'em!

And with all of that...

Muffins are from HHL, changes are whole wheat flour, baking blend stevia in place of sugar, omitted orange juice and oil, gingerbread cookie tea, and no almonds.  24 mini muffins at 35 calories per muffin.
The wrap is adapted loosely from VegBurgers.  It consists of:

• avocado
• raw red onion slivers
• silken tofu blended with lemon and cilantro,
• iceburg lettuce
• smoky cashew-pesto cheese, using this pesto recipe (omitting the oil, using water instead, and omitting the miso), and adding sun dried tomatoes to it
• tofu, pressed, cooked on the panini press after being smothered in bbq sauce (omitting the oil, omitting the bourbon and adding vegan worchestire sauce and rum extract)

And I suppose that I should go ahead and add in here that I made a pizza with the bbq sauce:
Pizza crust topped with bbq sauce, paninied mushrooms and red bell pepper, arugula, and the cheese from above.

Chilli with Sour Cream

 

More soup, catching up still...

 

As far as I remember, this was pretty tasty!

 

 

Side note on my life:  Homecoming is tomorrow.  I, obviously, don't have a date, and am not going (will probably be fast asleep when the dance starts at 9).  Is it weird that I'm proud to scoff at people who waste time/money on that stuff?  ;)  I literaly told someone "Why would you spend $100 on homecoming?  Do you know how much tofu that would buy?"  That totally got so many laughs from my friends... :D

 

Anyhoo...

 

Chili, adapted from Vouge Vegetarian

 

Veggies:

• Onion
• Garlic
• Carrots
• Canned, diced tomatoes

 

Seasonings:

• Vegan worchestire sauce (annie's is vegan)
• Cilantro
• No chicken broth powder
• Chili powder
• Cumin

 

Other:

• Setian of choice
• sour cream, to serve (use stevia, add the nooch - deeeelish!)
• Pinto beans
• Corn starch slurry

'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.

Shepherd's Pie

Perfect pile of root veggies, ready for winter.  I eat as I have a fan blowing on me because it's 80 degrees out.  Oh well...

 

 

One can hope, right?.. right... ?

Maybe?

 

 

Adapted from Oh She Glows

 

Mash 1 1/2 lbs yukon gold potatoes (washed, cubed, boiled) with 1/3 cup soy milk, pepper, nooch, and garlic powder.

Saute:

• 1 small onion, chopped
• 2 large carrots, coined
• 2 large parsnips, chopped
• 3 cloves chopped garlic
• 1 cup-ish frozen peas

Add in and simmer for a few minutes:

• 1 tbsp home made vegetable broth powder
• 1 tsp vegan worchestire sauce (Annie's is vegan)
• 2 tbsp thyme
• 1 tsp Spike seasoning mix
• 3 tbsp whole wheat flour
• 1 tbsp red wine vinegar

 

Pour the veg mixture into a casserole dish, and spread the potatoes on top.  Bake at 425 for half an hour.

Welcome Fall! Split Pea Soup

Ok, so I'm not so big on pureed soups - you can probably tell.  They are just too... well... uniform.  No chunks, no excitement.  Boo hoo.  So that kind of ruled out split pea soup for me - and then I tried this recipe.  Nom nom nom!  Good stuff, this soup.  And quite simple to make, too.

Adapte from WTHDAVEA

Drizzle with sugar free maple syrup and roast at 425 for 20 minutes:

• 1 large sweet potato, peeled and cubed
• 1 onion, roughly chopped
• 3/4 lb parsnips, peeled and coined
• Quite a few carrots, coined
• A few russet potatoes, diced

Soak 2 cups green split peas overnight.  Drain, and cook until soft with ~ 4 cups water.  Add:

• 2 tbsp homemade vegetable broth powder (GOOD STUFF, just use about 1/2 of the salt called for, and I left out the tumeric because I hate it)
• A dash of cloves
• Liquid smoke (hickory flavoured, if possible)
• Dried rosemary

Puree the soup base, and let it thicken by cooking with the lid off if needed.  This will thicken up a lot over night.
Serve: veggies, broth, seitan of choice, and sugar free apricot jam

It's Pizza... No, It's Quinoa... No, It's Pizzaquinoa!

So, I made this Pizza Quinoa casserole...

 

 

It was the PERFECT start to a 4 day weekend!  What flavour!  Excellent!

And, now since I have a bit more time to type tonight, I will take advantage of that and rant for a bit.  I think all of my friends, and I now that I think about it, have senioritis.  It's bad, and the year is not even half overwith yet.  I feel like my emotions inside are kind of rolling around, like a giant wad of tangled thread.  It's like of weird - I'm either laughing or about to cry or both.  I'll stop now, and move on to food...  so I don't get too depressed.

 

Adapted from Food Doodles

 

In a casserole dish, combine:

• 1/2 cup dried quinoa, cooked with 1 cup water
• 1/2 onion, finely chopped and sauteed
• 2 cloves garlic, chopped and sauteed
• 1/3 red bell pepper, finely chopped and sauteed
• 3 tbsp home made ketchup (heavenly stuff - use stevia for the sucanat to reduce calories)
• 2 tbsp tomato paste
• 1 tbsp each freshly chopped basil and oregano
• 1 tsp sumac
• 1 tsp fennel seeds
• 2 tbsp nooch
• a few drops liquid stevia

 

bake at 350 for 20 minutes or so