Well life has been crazy for me lately and I’ve been going through some transitions, so I haven’t cooked much… much less upload recipes here!  I moved to a new apartment in October, got a new job at the end of November, and have been sick twice in the past month!  Not to mention how busy we all were over the holidays!

As for Christmas, David and I enjoyed a boxed Tofurkey® Vegetarian Feast from Central Market.  It came with a Tofurkey roast with stuffing, potato dumplings with apples, “giblet” gravy and Tofurkey jerkey “wishstix.”  It was amazing.  I made leftover Tofurkey sandwiches with gravy the next day which were almost better than the original meal.  The box is like $25 or something but it’s worth it!

Anyway, my Ain’t Lea gave me this wonderful cookbook for Christmas, the Vegan Table by Colleen Patrick-Goudreau.  Her food is absolutely beautiful and there are vegan recipes for all kinds of entertaining occasions and even basics like snack foods and romantic dinners for two.  I have started the new year eager to try out as many of these recipes as I can!

This recipe is an adaptation of one I found in that book.  The recipe calls for ingredients taht are slightly different than mine; I chose to work with cous cous, because I love the texture and also because I couldn’t find wild rice (the original recipe calls for a brown and wild rice mixture).  I think I also changed some of the vegetables.  This recipe I adapted for two people, a serving per person.  If you want to cook for a group, just double the recipe as needed.

Stuffed squash took about an hour and 1/2 to 2 hours to prepare, but it was worth it!  This would be a great meal to prepare for a dinner party.  It is tasty, looks harder than it is and will impress a nonvegan with its flavor profile.  I highly recommend it. 🙂

Ingredients

1 acorn squash, cut in half lengthwise

1/4 white onion, chopped

1/2 cup cous cous, plain

1 zucchini, chopped

1 carrot, shredded

2 celery stalks, chopped

1/4 cup Craisins®

1/5 cup pine nuts

2-3 tablespoons breadcrumbs

olive oil

seasonings: salt, pepper, cinnamon, dill weed, thyme, garlic salt

Process

Preheat oven to 375º and cut acorn squash in half long ways.  Remove all seeds and membranes (the stringy part around the seeds).  On an ungreased cookie sheet, place squash halves cut-side down and bake for 30 minutes.

While that is in the oven, begin to sautee your vegetables, starting with your onion on medium heat.  After about a minute, add your carrots.

When the onions begin to turn clear, add the zuchhini, celery, Craisins and pine nuts.  Season to taste.  This recipe can easily go a little sweet, and I found the cinnamon to be the best addition.

Meanwhile, boil 3/4 cup water (check the cous cous box ratios to be sure… this is just what I can remember!) and a teaspoon olive oil with salt, pepper, garlic salt, dill weed and thyme.

Once that is boiling, add your cous cous, remove from heat, and cover tightly with a lid for about 5 minutes.  Then, add the cous cous in with the vegetables to make the stuffing and reduce heat to low.

Take out the squash, turn upright and scoop out the squash so there is just a 1/2 – 1/4 inch bowl left.  Add that squash to the stuffing and stir well.

Press in stuffing mixture to the acorn squash bowls.  Any leftover stuffing is a great lunch or snack on its own, by the way.  Sprinkle Panko bread crumbs over the tops of each stuffed squash; you can also drizzle a little bit of olive oil over that so the crumbs get more golden if you want.  Cover in foil and return to the oven for 30 minutes.  Then, remove foil and bake uncovered for another 10 minutes.

This was so good it’s sinful.  I can’t remember EXACTLY how I did the sauce, so you’ll have to play with it a little bit, but it was great!

Ingredients

Pasta of your choice (I used whole wheat angelhair)

2 large handfuls of spinach

1 package Morningstar Farms® Chik’n strips

Daiya® mozarella flavor cheez

Soy milk

Spices: garlic powder, salt, pepper, curry powder, onion powder

Lemon juice

Olive oil

Pine nuts

Process

The easiest way to do this is to kind of get everything going at once.  In one medium saucepan, boil about 6 cups of water (salted) for your pasta.  Once boiling, drop in your pasta.  In a large skillet, wilt down your spinach in a little olive oil and lemon juice.  On the other side of the skillet, sautee your chik’n strips in a little olive oil, salt and pepper.  In a medium sauce pan, pour in about 1/2 cup of soy milk and melt in about 1 1/2 – 2 cups Daiya on medium-low heat.  Add spices to your sauce, season to taste (more garlic, less curry powder, a little onion powder, liberal pepper and moderate salt was my mix from what I can remember)

Drain your pasta once cooked thoroughly, toss with spinach and chik’n.  Serve into your bowls/plates, drizzle with sauce and top with pine nuts!

This was truly one of those “I can’t believe it’s vegan” moments.  If you love Italian food and miss it, this dish is for you!

This one is so easy it’s ridiculous.  It’s also DELISH if you love cous cous like I do.

Ingredients

Package garlic and olive oil Cous Cous

Bundle of asparagus

2 large handfuls spinach

1/4 cup Craisins®

Lemon juice

Olive Oil

Process

In a small/medium saucepan, bring 1 1/4 cups water, the contents of the spice sack and 2 teaspoons olive oil to a boil (can you tell I make cous cous a lot?  I have the box directions memorized…)

Once boiling, stir in cous cous, remove from heat, cover and let set for 5 minutes.

In a large skillet, lightly sautee your asparagus (cut into 1 inch pieces) and wilt down your spinach in a little lemon juice and olive oil.  Add a dash of salt and pepper.

After 5 minutes, fluff your cous cous with a fork, and pour in the cooked asparagus and spinach.  Mix well.  Top with Craisins.

Voila!  Gourmet dinner in 6 minutes.

I’ve now made vegan sushi about 3 or 4 times, and this latest time was my favorite!  You can do it a lot of ways, but this is what I’ve found that’s the easiest.

Ingredients

Large Nori (dried seaweed) sheets

Package easy microwavable sticky rice (I found mine at WalMart)

Vinegar (they say to use rice vinegar/sushi vinegar but I used balsamic because it’s all I had and it was great so use whatever kind you want)

Julienned vegetables (long thin slices): carrots, cucumbers, asparagus, etc

Sliced avocado

Miso Mayo (this stuff is incredible… I found it at Central Market and I will never go back to Nayonnaise or anything like that… this stuff is A-May-Zing)

Chalula hot sauce (optional)

Process

You also need a sushi mat.  I found one cheap at Central Market, but it’s basically just like a small bamboo mat.  Google it, you’ll know.  You’ll also need a small cup of water and a sharp knife.

Anyway, start by laying your Nori on the mat pulled up to the edge of the mat that’s closest to you.  Pat down some sticky rice and wet your fingers so you can press the rice into the seaweed, making sure you get to the edges.  You want sticky rice to cover about half of your Nori.

(This photo is pre-pushing into the Nori)

Then, lay out your julienned vegetables, avocado, and put a thick line of Miso Mayo down the middle.  If you want Cholula for a little spice, add it here too.

This next step can be tricky, but you’ll get the hang of it.  Place your thumbs underneath the mat and carefully roll the sushi over and pull back so the roll is tight.  Then, roll forward, making sure to keep the roll tight.  Once you’ve rolled up all the Nori, flip your mat back and voila!  Sushi roll!

Now, take your sharp knife and dip it in water to prevent sticking.  Cut your sushi in 1 1/2 to 2 inch segments, rotating the roll with each slice as to keep the circular shape to the pieces.  The photo below was my first attempt, and as you can see it wasn’t perfect!  Keep trying and you’ll get the hang of it!!

I know my pictures are crappy quality, but oh well!  You get the idea!  Enjoy with some soy sauce or Braggs and wasabi and ginger!  Bon appetit!

I have been trying to eat more fresh veggies and fruits lately in efforts to drop a little weight. I had been running at least 4X a week for a month and 1/2 with little results so I decided to start trying to eat healthier. I’ve now lost 1 lb in three days just from eating healthier breakfasts and lunches. I came up with this wrap idea for lunch and it was actually really good!

Ingredients

1 large whole wheat tortilla

Small handful of fresh baby spinach

4 grape tomatoes, cut in half longways

Small handful of shredded carrots

Apx 1 teaspoon of Toffuti® better than cream cheese

Apx 1 tablespoon of Craisins®

Light drizzle of Raspberry Vinaigrette

Process

Assemble starting with your cream cheese, then spinach, tomatoes, carrots and dried cranberries. Finish off with a light drizzle of the dressing and wrap it up. You’re good to go!

Hey Veg Friends!

This month is going to be a crazy busy one, so I might not post very often.  David and I are moving into a new apartment on the 22nd, my brother is visiting next weekend, and I am interviewing for a second job!  I’m also in school so things are hectic, to say the least.  This recipe is a quick easy hummus, but I particularly liked the flavor.  My favorite spices are curry powder and cumin.  I put them on EVERYTHING.  I exaggerate not.  I like curry powder a little more… I probably use it slightly more often but nonetheless, I made a hummus with these two spices as the stars.

Ingredients

1 can garbanzo beans, drained and rinsed

1/4 tsp sesame seeds

Olive oil

Lemon juice

Cumin

Curry powder

Garlic salt

Process

In a small saucepan, lightly toast your sesame seeds in a small amount of olive oil.  You want them to be a little golden but not brown.  When they are done, just transfer them immediately into your food processor.  It’s okay if they chill there by themselves for a bit.  In a medium saucepan, sautee your garbanzo beans in a little olive oil and add all your seasonings: cumin, curry powder, garlic salt, and I also added a little paprika and regular salt.  Sautee them on medium heat for about 5 minutes.  Pour these also into your food processor.  Add about 1/4 cup lemon juice and a tablespoon of olive oil.  Blend well.

I like my hummus nice and smooth, and the great thing about hummus is you can play with the seasonings/consistency until you get it how you like it.  If you want it smoother, add a little more olive oil.  If you want it a little tangier, add more lemon.  If you want it a little bolder, add more spices.  This was a great hummus and I enjoyed it with sesame crackers the first night I made it, and then with baby carrots today for lunch!

Tonight I’m going to try my hand at vegan sushi (!!!) so wish me luck.  I will of course take lots of pictures and post them up here.  If someone has a tip on how to adjust the flash better for my food photos, please leave a comment.  If I use flash, the photo comes out overexposed and too bright.  If I don’t use flash, the colors look muddled and the image is blurry.  I need better food photos!  Comments and advice welcome!

Til next time!

These fajitas were sinfully good.  You can change around the toppings and condiments that you like, but I promise you if you follow the recipe you won’t be disappointed.

Ingredients

Gardein® chik’n strips

Whole wheat tortillas

1/2 yellow onion, cut into long strips

1 red bell pepper, cut into long strips

Olive oil

Tofutti® better than Sour Cream (and it really is…)

1 ripe avocado

Lemon juice

1/4 yellow onion, finely diced

1 ripe tomato, diced

Cholula hot sauce

1 can vegetarian refried beans

1 pack instant Spanish rice (I love Uncle Ben’s ready rice)

Process

Guacamole – cut open your avocado and squeeze it out into a small mixing bowl.  Add your 1/4 diced onion, tomato, and lemon juice.  The quantities of each are subject to taste.  Also add a little garlic powder.  Guacamole is pretty much just how you like it.  I like less onion, more lemon.  That’s just me!

Fajitas – In a large skillet, drizzle a little olive oil and turn the burner to medium heat… but a little on the high side… like 4 or 5.  Add your onions first, then your chik’n strips, then your peppers.  Let them sizzle away, stirring occasionally.  Add any seasonings you like – I used salt and pepper, paprika, cumin, garlic salt, and onion powder.

Beans – in a small saucepan, add your beans over medium heat, stirring until thoroughly heated

Rice- tear a notch in the package and throw that baby in the microwave for 90 seconds.

Tortillas – cover the desired number of tortillas in a damp paper towel and microwave for about 30 seconds

The Perfect Fajita

On your tortilla, spread a little Tofutti sour cream, a little beans, the fajita mix (chik’n, peppers and onions), a little guacamole, and a generous splash of Cholula.  I also put rice in mine, but you can eat them just on the side if you like.

My bf and I were ravenous for these fajitas.  They were sinfully good.  You probably won’t have leftovers because you’ll devour them all.  Happy eatings!

I posted a quick recipe for this on Twitter, but I wanted to post it here too. I also have pics, which I will upload and update this post with. It’s a really easy recipe but it’s SOOO DELICIOUS!

Ingredients

Large hoagie rolls, cut lengthwise almost completely in half

Veggie Patch® meatless meatballs

Daiya® mozzarella flavor cheez

Apx. 2 cups marinara sauce

Oregano

Basil

Olive oil

Process

Preheat your oven to 350°. Line a baking pan with foil and drizzle a little olive oil on the bottom. In a medium saucepan, heat your marinara and add your meatballs. Cook over medium heat for 5-10 minutes until heated through. Open up your hoagie rolls and scoop in the meatballs and sauce. Lay on the baking sheet face up and sprinkle with basil and oregano. Top with Daiya cheez and bake in the oven for about 10-12 minutes, or until cheez is completely melted.

Enjoy! UPDATE: Pics!

I have made these into enchiladas and I’ve done them just plantains with the sauce over them.  I kind of like them just plain.

Ingredients – Mole Sauce

2 tsp vegetable oil

1/4 cup very finely chopped onions

1 can diced green chiles

1 can tomato paste and 2 1/2 cans worth of water

2 1/2 squares baker’s chocolate

fresh cilantro, finely chopped

sesame seeds

cumin

cayenne pepper

garlic

Process – Mole Sauce

Melt the baker’s chocolate in a medium saucepan with tomato paste and water.  Add all other ingredients.  Continue to stir semi-frequently on medium-low heat.

Process – Roasted Plantains

Peel 2-3 ripe (yellow-black) plantains.  How you do this is pretty easy: slice off each end of the plantain; make a slit down one length, peel off skin.  Cut in half, then cut into quarters lengthwise, so you have 8 long pieces.

In a shallow roasting pan, lightly grease the bottom and add your plantains.  Also add corn and black beans.  Sprinkle with cinnamon, vegetable oil, and salt.

Roast for about 10- 15 minutes in a very hot (425°) oven.

Assembly

Dish out desired amount of roasted plantain/corn/black beans, cover with sauce.  Sprinkle with sesame seeds and enjoy!  You can also add fresh sliced avocado.  You can’t really go wrong!

I love soul food.  I miss soul food.  I wanted to make a completely vegan soul food meal.  Here’s how I did it.  Please note, it’s best to make the seitan in advance, maybe the day before you want to use it.  Otherwise you will be in a hot kitchen all day!

Chicken-Fried Seitan

Ingredients – Seitan

1 cup Vital Wheat Gluten flour

2/3 cup water

Ingredients – Simmering Liquid

6 cups water

2 tablespoons powdered vegetable stock

1-2 tablespoons each of cumin, curry powder, garlic powder, onion powder, salt and pepper

Process – Seitan

In a large mixing bowl, combine your Vital Wheat Gluten flour and water.  Mix until well combined.  Knead for 5 minutes.  Cover with a cloth and let set for 20 minutes.

In a large pot, bring water and all seasonings for the simmering liquid to a light boil.

Lift the cloth off the seitan and pull apart into two equal sections.  Roll lightly with your hands to make a log with each piece.  Place logs in the simmering liquid and bring to a boil.

Reduce heat to a simmer and cover pot with a lid.  Let simmer for one hour, turning each loaf once.  The loaves will grow considerably in size, and this is good!

Turn off heat after the hour, and let the seitan cool in the liquid before using.

Ingredients – Breading

I used Panko bread crumbs, regular breadcrumbs, wheat flour Landry’s® seasoning salt and curry powder.  It’s really up to you, but the image below shows everything that was in my breading mix.  Essentially just put ingredients onto a plate and toss together until well combined.

Process – Breading and Pan-frying

Once you are ready to fry your seitan, you must cut each loaf half longways, so you have two thinner, long pieces.

Heat a large skillet with enough oil to cover the bottom of the pan surface.

Pour a small amount of soymilk on a plate and drench the seitan, then push the wet seitan down on the breadcrumbs to coat evenly.

Gently lay breaded seitan pieces on the hot skillet.  If it doesn’t sizzle a little bit when you put the seitan on, the pan isn’t hot enough.  Flip pieces over once they are golden brown on the underside.  Remove from heat completely when all seitan pieces are a crispy golden brown.

Collard Greens

I like my collard greens very soul food style.  This means cooking for a long time on low heat.  I simply sautee 2 cloves of garlic in a medium saucepan, add my collard greens, some lemon juice, and a little more olive oil and cook on low heat for 45 minutes, stirring occasionally.

Mashed Potatoes

I’m not going to lie to you.  I make instant mashed potatoes.  I know, I know, but they are so easy!  I know how to make real ones so I’ll give those instructions here.

Wash 2 large Idaho potatoes.  Peel them if you want, but I like the skins in my mashed potatoes.  Bring a large pot of water to a boil.  Cut into large cube pieces and add to your boiling water.  Boil potatoes until soft, drain, and mash.  Add soymilk, vegan margarine, salt, pepper, and (my favorite seasoning) curry powder.  Mash until they are the consistency you like (I like mine a little lumpy).

Vegan Gravy

I buy a vegan brown gravy mix that I found at Natural Grocers.  You should be able to find a vegan gravy mix at Sprouts, Whole Foods, or Central Market.  Just check your labels.  Most are really easy to make, add the pouch to a certain amount of water, bring to a boil, reduce heat and simmer until thickened.  Pour the gravy over the chicken-fried seitan and mashed potatoes.

Enjoy your vegan soul food meal!!!