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

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.

Neatballs in a Sweet Sauce

I made these, sans the oil, and mixed them with roasted green beans, sugar free strawberry jelly, bbq sauce (sans oil and alcohol), and chili powder.  Yum!  (Idea from This Can't Be Vegan)

Also ate some cinnamon apple bread that I made a few days ago with these... oh, wow, that stuff is so good... from Plant Powered Kitchen (using sugar free maple syrup, baking blend stevia, and no oil.  Since I used all whole wheat flour, the baking time was also increased by about 15 minutes).

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. 

Mushrooms and Spinach over Rice

Oi.  So, please tell me WHY I work out for an hour every day and the state still mandates that I be in PE.  Seriously.  It's so dumb. 

 

 

Anyway, I'm NO good at sports, I just like to work out.  Sheesh!  We started tennis yesterday, I have no clue how to play tennis (!)... so my wrists hurt like crap... my left hand is really having a hard time typing right now.  Argh.  Seriously.  Why do I have to take the stupid subject?

Although, it does allow me to eat just a wee bit more in the evenings, which is pretty much the only good thing... more yummies for me!

Adapted from Oh She Glows

Saute chopped onion, garlic, and mushrooms until tender.  Toss in some spinach (washed, destemmed, and torn), fresh chopped rosemary, nooch, soy sauce, corn starch + water, and home made veggie broth powder.  Add enough water to make it a gravy-type thing, simmer for a few minutes until thick, and serve over rice.  Simple but A-Mazing!

'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.

Rice, Chickpea, Lettuce Salad

You want dinner.  And you want it NOW!

 

 

I'm sure we've all been there.

 

Salad to the rescue!

Adapted from Cookie and Kate

Alright..

• Lettuce (iceburg + arugula)
• chickpeas
• carrot curls (made with a vegetable peeler)
• cooked brown rice
• feta (LINKY HERE)

Dressing here - minus the oil, and use tofu in place of yogurt.

Herby Soup

 

Okwowthisblewmymindaway.

Somanyfreshherbs.  Yay!

 

 

Adapted from Taste of Home

Veggies:

• Celery (I'm trying to make myself like celery... here goes!)
• Onion
• Carrots
• Garlic
• Crushed tomatoes

Seasonings:

• LOTS of fresh oregano and basil
• dried thyme
• veggie chicken bouillon
• A few drops butter extract

Other:

• Brown rice
• White beans
• Seitan
• Corn starch slurry

Rice Burgers with Fancy-Pants Cole Slaw

... I think that this was an excellent way to use up some old pineapple...

Yummm...

And, hah, nothing but teensy buns left in my freezer, so I elected to do an open face so I could have a decent amount of burger.

Adapted from HHL

For the cole slaw, mix together:

• finely diced pineapple
• shredded cabbage
• finely diced carrots
• pisachios
• sugar free maple syrup

For the burgers, blend until mostly smooth:

• ~1 1/4 cups chickpeas
• small handful sesame seeds
• ~2 tbsp nooch
• ~3 tbsp sugar free maple syrup

Stir with 1/4 cup dry brown rice cooked, ~3 tbsp chopped onion cooked, 1 scant tbsp flax meal mixed with 2 tbsp water, and enough maple syrup to make things stick together.
Shape into somewhat patties, and bake for 25 minutes at 350.
Stick 'em on buns, and top with cole slaw... I chose to do an open face, since my bun was sooo teensy!

Rice and Lentil Soup

And the latest addition to out of seasoning cooking...

What?  I had a giant bag of lentils that needed to be used up! ;)

Adapted from All Recipes

Veggies:

• Carrots
• Onions
• Spinach
• Garlic
• Crushed tomatoes

Spices:

• bay leaf
• chopped fresh oregano
• chopped fresh basil
• nooch
• chili powder
• celery seed
• a splash of vinegar
• vegetable bouillon

Etc:

• lentils
• brown rice
• seitan
• cornstarch slurry to thicken



Limey Wild Rice and Broccoli Salad

I hope you like lime...

Because I have a pile of lime-intense food for you today.

If you don't want to be BLASTED with lime, I would cut it down drastically... same goes for the lemon.  All kidding aside, though, this was one unique dish!

Adapted from The First Mess

Cook up some wild rice.

Chop and grill on a panini press onion and broccoli.

The dressing was... (all blended in my lovely Mr. V)

1 orange

1 lime

1 lemon

~6 oz tofu to thicken

a few drops stevia extract

a large handful of fresh basil leaves

The whole shebang got topped with sunflower seeds and chopped avocado.

Leftover Magic: Open Face Rice and Bean Sandwiches

Ok, guys.  THIS.  IS.  INTENSE.

Like, I mean, the best thing I have eaten in a long time.  Including desserts.  I think...

I mentioned making this cheese before, but I never really wrote about it.  IT IS AMAZING GO MAKE IT RIGHT NOW!!!!!!!!!!!!!!

There.  Got that out of my system.  Now, really.  Go make it.

Going from bottom to top:

Buns

Cheese

Leftover rice and bean patties

Diced avocado

Rice 'n Bean Burgers

What's that?  You're tired of seeing burgers, you say?

Meh. 

My burgers, though, are like snowflakes...

Each one is different! ;)

Adapted from HHL

Mash up 1 1/2 cups red kidney beans until only a few remain whole.  Mix with 1 1/2 cups cooked brown rice, a generous 1 cup mashed sweet potato, ~1/4 cup nooch, ~3 tbsp chili powder, liquid smoke, paprika, a few tbsp bbq sauce, a splash of cider vinegar, and sauteed garlic and shallot.  The mixture should be fairly sticky - if not, throw in some sugar free maple syrup (or just add some anyway...).  Now, drop the burgers (like drop cookies, only bigger!) onto a baking sheet, and bake at 375 for 20 minutes or so.  They should be nice and crunchy!  Serve on buns, with pickles, avocado, and tofu mayo.

Rice, Black Bean Sauce, Grilled Veggie and Seitan

I very quickly learned that this was not a summertime dish.

But, after sweating through an hour of having 3 burners on (I made ramen soup on the same night)...

I was more than happy with the results!

The sauce was just right, and how I DO love paninied veggies!

Adapted from Meet the Shannons and Tasty Kaiti's

First up, cook up some brown rice.

Next up, saute a hefty amount of chopped garlic in a sauce pan, then add 1 1/2 cups cooked black beans, 1/2 cup water, 1 scant tbsp nooch, generous tbsp soy sauce, 1/2 tsp worchestire sauce (Annie's is vegan), scant tsp onion powder, 1 bay leaf, 1/4 tsp powdered ginger, 2 tbsp chili powder, 1 tsp cumin, 2 tsp dried or fresh (remember fresh is better!) oregano, liquid smoke, juice of 1 large lime... whew, I think that's it!  Oh, right, mix up a corn starch slurry and add that too.  Then let your mixture bubble away for abut half an hour, until nice and thick.  It will taste veeeeeeery good, I promise!

Finally, grill up some sliced bell pepper and onion on a panini press, and add seitan strips (the first recipe) when they are about 2/3 done. 

Finally, plate everything up!

This looks really complex, but it's not, really.  PROMISE.

Stir Fry + "Deep Fried" Tofu

Oh, cornstarch...

How I love thee...

"Deep Fried" Tofu Stir Fry, adapted from That's So Vegan

For the tofu: press a brick of tofu, and cube.  Toss in corn starch, and bake 400 for about 25 minutes, until hard.

Veggies: Onion, broccoli, carrots, bell pepper

Sauce: Stevia, chili paste, mirin, maple syrup, soy sauce, hoisin sauce, pineapple juice, and (more) corn starch

Served over brown rice.

Setian and Mandarin Stir Fry

Stir fry!

Yum!

Adapted from WTHDAVEA

Sauce: balsamic vinegar, soy sauce, dried ginger, mirin, corn starch, cooking sherry, vegetable bouillon.

Veggies: garlic, onions, carrots, bell pepper, setian, mandarin oranges

Served over brown rice.

Pineapple Chickpea Stir Fry

Sorry... What?  You haven't had pineapple in a stir fry?

Try it.

Seriously.

Adapted from Peas and Thankyou

Sauce: Soy sauce, mirin, pineapple juice, corn starch, rice vinegar, maple syrup
Veggies: garlic, ginger, onion, carrots, broccoli, pineapple, chickpeas.
Served over brown rice.

Stir Fry - Pineapple Orange

Sweet.

Simple.

Chopsticks!

Adapted from K's Veg Recipes

Sauce: Pineapple juice, orange zest, soy sauce, rice vinegar, corn starch
Veggies: broccoli, carrots, onion, bok choy
Served with brown rice, Orange-Pineapple Setian, and chopsticks

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"Condensed" Lentil and Rice Soup

No, really.  This soup thickens up so much that it's pretty much condensed soup!  Although, I don't know about you, but I really like my soup that thick... Plus, this soup packs in lots of great flavour.  Normally, I have trouble with lentil soups being so bland, so I have been more heavy-handed with my spices in soups.  And lookie at where it got me!

Adapted from Kalyn's Kitchen

Veggies: onion, carrots, lots of garlic
Stuffs: brown lentils (presoaked), canned tomato sauce, brown rice, lotsa water
Seasonings: liquid smoke, chili powder, cumin, oregano, chipotle chili powder, veggie chicken and vegetable bullion
Thickened with corn starch, and served with fake meat!

Tofu + Green Bean Stir Fry

Just another quickie stir fry.  It was really good, 'cause we haven't had stir fry in a while.  And I FINALLY used up the tofu in the freezer.  Yes, this has a lot of garlic.

Adapted from WTHDAVEA

Sauce: corn starch, soy sauce, mirin, agave, chili paste
Veggies etc.: green beans, bell pepper, fried tofu, shallots, 3-4 cloves garlic per serving (!), grated ginger
Served over brown rice with chopsticks, no duh!