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

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!

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

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

Veg-ful Soup

Do you have an abundance of fresh herbs & veggies?

 

If yes, this soup is for you!  If no... this soup is for you!  Yay!..

Adapted from EarthBalance

Veggies:
Onions
Corn (fresh)
Carrots
Green beans
Frozen peas

Seasonings:
Vegetable/veg chicken bouillon
Fresh basil, parsley, and oregano

Other:
Great northern beans
Yukon potatoes or pasta (I attempted the dumplings... didn't work too well...)
Corn starch slurry
Seitan chicken (minus the oil, baked at 350 until poofy)

Arugula and Potato Pizza

So, I've noticed that potato pizzas seem to be all the rage right now..

So, OBVIOUSLY, I had to join the fun!

Aren't those fingering potatoes the c-uuu-test things in the world?

Ok, now I'm just blabbering...

Adapted from WTHDAVEA

The usual crust, cooked on the panini press

Topped with the best cheese in the world

Sprinkled with rosemary

Topped with grilled onion and boiled fingerling potatoes

And finished with a bit of arugula

Meat n' Potatoes Salad

Yes, this is vegan.  ;)

And we can just pretend that I didn't forget the sweet potatoes in the picture...

I remembered them before I ate though...

Adapted from HHL

Base: iceburg
Toppings: a few sliced sausages, diced granny smith [apple], boiled fingerling [potatoes], boiled/cubed sweet potatoes
Dressing: well, just sprinkle the salad with nooch, a southwestern-ish seasoning mix, and drizzle with mirin.

Zesty Stuffed Potatoes

Mmmmmm... just spicy enough for my wimpy taste buds!  These were quite simple to make, despite the number of components to them.  I do, however, need to improve my potato-scooping-out skills...

In other news, my head is reeling with photography stuff.  I'm researching how to do better photos!  Yay me!  (Because, honestly, they are preeeetty bad)

Adapted from That Was Vegan?

Bake 2 medium russet potatoes in the microwave.  Cut in half, and scoop out most of the inside, to form a boat.  Stuff with half a batch of refried beans (I used ketchup instead of canned tomatoes, omitted the molasses, and added liquid smoke), vegan chorizo, and vegan cheese.  Bake at 450 for 25 minutes or so, and serve with a dollop of sour cream (I used stevia for the sweetener).

Roasted Roots Salad

Summer.  Or winter?  You decide...

Adapted from HHL

Chop 1 small rutabaga, 1 medium-small yukon, 2 small carrots, and a bit of onion.  Toss with a bit of olive oil and balsamic vinegar, and 2 cloves chopped garlic.  Roast for 35-45 minutes at 380, until tender.  Allow to cool for a few minutes, then serve over chopped iceburg lettuce.  Dress with tofu mayo and mirin.  (Tofu mayo = partially cooked silken tofu + lemon juice)

Quinoa Salad

I finally had potatoes tonight.  How UTTERLY exciting!  I have been wanting them for a while, but have never really gotten around to making anything with potatoes.  So, here goes!

Adapted from WTHDAVEA

Saute 1 finely chopped red onion and a chopped clove of garlic.  Add 1/2 cup quinoa and 3/4 cup water.  Simmer for 25 minutes.
Grill chopped onion and bell pepper on a panini press.
Mix together finished quinoa, black beans, cubed/boiled yukon golds, smoked paprika, nooch, oregano, fresh cilantro, and the grilled veggies.  Serve topped with avocado and tofu mayo (partially cooked silken tofu + lemon juice)

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.

Simple Coconut Stir Fry

Sorry, my camera ran out of batteries, so no pictures tonight. (Updated with picture, now, obviously...)   Which is reallllllly annoying because the stir fry was so pretty.  And coconut-y...  Adapted from HHL.

Brown rice was cooked with a bay leaf, garlic powder, and dried ginger.
Tofu was cut into slabs, marinated with maple syrup and liquid smoke, and grilled on the panini press.
Veggies were broccoli, onion, carrots, and mini-potatoes; sauce was 50/50 low fat coconut milk and maple syrup, with a smidge of Perfect Pinch sweet and smokey flavouring, thickened with corn starch.
Plated: rice, veggies, tofu, shredded coconut, and peanuts.  Eat with chopsticks.

Starring... Fresh Oregano!

This was yet another good soup.  Yay soup!  Adapted from Kalyn's Kitchen.
Sorry I haven't posted in a few days - I've been so swamped with homework.  AP exams are coming up, and I am going to have a LOT less time for the next few weeks...

The veggies were onion, carrots, cabbage, and garlic.  Spices were vegetarian beef bouillon, vegetable bouillon, fresh parsley, thyme, fresh oregano, chili powder, and cooking sherry.  Other stuff included tomato sauce, diced tomatoes, soaked red kidney beans, and potatoes.  At the end of cooking I added torn spinach and corn starch slurry to thicken.  Served with fake meat.

Lat...kes?

Erm.  So, these were SUPPOSED to be latkes, but they turned out more like burgers and french fries all rolled into one entity.  Either way, they were pretty yum.  Adapted from VegNews and HHL.

Bake 1 large russet potato in the microwave, and refridgerate overnight.  The next day, peel and grate the potato.  Mix with chopped green onions, 3 tbsp applesauce, 3 tbsp whole wheat flour, some nooch, and some chili powder.  Bake at 350 for 20 minutes, then broil for 3 minutes.  Serve with ketchup.

Corned "Beef" Stew plus Setian

Yay St. Patrick's Day!

First up, the stew is adapted from Vegan Appetite... I made the seasoning mix down at the bottom of the page, omitting the yellow mustard seeds and subbing nutmeg for the cardamom.  Then I used Vegan Dad's fabulous sausage recipe for the setian, adding in 2 tbsp of the seasoning mix, and using mirin in place of the oil; the dough was shaped into 3 large patties and wrapped in foil, then steamed for 40 minutes.  The stew was 2 chopped leeks, lots of carrots, and about 3 cups chopped green cabbage all sauteed together.  I added 3 cups tomato sauce, 2 tbsp vegetable bouillon, 5 chopped red potatoes, 1 scant cup beer, 1 tbsp caraway seeds and 1 tbsp tamari.  It was rounded off with 2 tbsp of the seasoning blend and 2 cups soaked white beans.  I added a corn starch slurry to thicken, and served it with the setian.

Super flavourful!

Irish Casserole

Yeah, ok, so maybe I'm not ready for summer yet... it's getting warm, but not too much for this casserole!  This is epic comfort food... adapted from Vegan Dad.

Small dice 2 yukon potatoes, and boil them until tender.  Heat a kettle, and saute 1 1/2 cups chopped carrots, 4 slices shallots, and 4 large cloves chopped garlic.  Add in 1 cup beer and 1 tbsp soy sauce. Lightly boil for 10 minutes or so, until the liquid is mostly reduced.  Stir together 1 tbsp flour and 1/3 cup nondairy milk, and add to the veggies.  Add in cooked potatoes, 2 cup cooked chickpeas, 1 tbsp ground sage, 1 tbsp thyme, 1 tbsp apple cider vinegar, 1/2 tbsp ground fennel, and a few shakes of liquid smoke.  Mix everything well, then remove from heat and add 1/4 cup chopped parsley.  Pour into a casserole dish.  Thinly slice 1 yukon gold (as thin as possible, a mandoline would be useful), and spread the slices over the casserole like a lid.  Bake at 400 for 30 minutes, until potatoes are tender.

Chili-ish Soup

Om nom nom!  This was good!  Adapted from HHL

Veggies were onion, carrots, and garlic.  Added to that red kidney beans, yukon gold potatoes, diced tomatoes, tomato sauce, vegetable bullion, vegetarian chicken bullion, 1/4 cup mirin, 2 tbsp chili powder, chipotle chili powder, allspice,, 2 bay leaves, apple cider vinegar, 1/4 cup nooch... oh yes, and lots of chopped parsley.  Finished off with a bit of torn up spinach and veggie ham, thickened with corn starch slurry.

And some pictures of asparagus.  I made it, but it didn't taste that good, so no recipe.  The picture was nice enough, though...

Soup, Salad Dressing

Yeah, ok, not so creative on the names.   You got a problem with that? 

I have made waaaaaaay too many soups to keep coming up with names... and the salad dressing, well, it's too good for a name.  We'll just call it Salad Dressing.

For the soup, adapted from here:
Veggies were equal amounts of onion and carrot (large piles), 1/2 lb green beans, tomato sauce, and potatoes.  It also got some red kidney beans.  Seasonings were 1 cup white wine, 1 tbsp each sumac and paprika, and vegetarian chicken bullion.  Thickened with cornstarch and finished off with vegetarian meat.  It was quite good, and chunky too...

The salad dressing happened because I opened a container of tomato paste for the soup, and then decided it was unneccessary (read: it wouldn't fit).  So I jumped over to AllRecipes, and saw this.

My version consisted of 1/2 cup each mirin and tofu mayo*, 6 oz tomato paste, 2 hefty tbsp brown sugar, a bit of apple cider vinegar, mustard powder, garlic and onion powder, caraway seeds, liquid smoke, and paprika.  It made quite a bit and was very tomato-y, but it was really yum!  I loved how it was different from other dressings that I have made.  The only thing that I would change would be to use tomato sauce instead of the paste, which might make it less tomato-y...

UPDATE 1/30: Ok, so I got a really bad grade on my precal test.  I feel the need to put this in here... I'm sulking.  Now for the actual update - this dressing thickens up A LOT.  A LOT A LOT.  So, I would advise dumping in more mirin and vinegar to thin it out... then do that the next day as well, because that's how thick it gets.

*Tofu mayo: half cook 18 oz silken tofu and blend with 1/4 cup lemon juice.

Roasted Root Veggies, Carmelized Onions, and Grilled Tofu

Yay!  I feel all fancy.. I came up with a really long and convoluted title for this recipe...
Adapted from Vegan Dad

So, first peel and chop 2 rutabaga, 3 turnips, 3 parsnips, 4 carrots, and 4 small russet potatoes (don't peel the potatoes, the peel has all the nutrients).  Place them in a LARGE casserole dish, and then coat them with the dressing.  Dressing: 1 tbsp olive oil, 2 tbsp mirin, 1/2 tbsp each Italian seasoning, rosemary, oregano, and sage, and pepper to taste.  Bake the veggies for about 1 hour at 400F.

Spray a frying pan with nonstick spray, and saute a small onion until browned.

Cut a 19 oz brick of tofu into 6 pieces, drizzle with cooking sherry, sprinkle with Italian seasoning, and grill on a panini press until nicely browned. 

Whew!  Plate: veggies, then onion, and finally tofu.  Comfort food at its finest!