Posts Tagged ‘vegan’
Autumn Brunch Polenta or Grits
Nutty earthy rich smooth grits. Excellent comfort food for the cool mornings of Autumn! Prepare grits according to package instructions using water or a blend of non-dairy milk
and water with 1 cup dry grits or polenta When throroughly cooked, stir in until well-blended:
1/2 to 2/3 c freshly Portabella or other mushrooms, sauteed in Earth Balance margarine
1/4 c toasted chopped walnuts
3 T parmesan/asiago/romano and 1/4 c sharp chedder cheese (vegetarian)
or
2 T. nutritional yeast (vegan) and /14 c vegan cheese sub (vegan)
Finely chopped rosemary or thyme (optional)
Add plenty of salt & pepper to taste and additional Earth Balance if desired. Serve as is or pour into loaf pan to chill, and saute the slices in Earth Balance before serving.
Serve with stewed plums and hot coffee. Would also be a fine lunch or supper served with steamed broccoli, French bread & a glass of wine.
Soba Veggie Stirfry
Saute the following in organic canola (or other oil) on med. high heat, stirring occasionally until soft and onion is golden:
3-4 cloves garlic, diced
1 onion, chopped
2-3 zucchini, sliced
1 heaping tsp. hot pepper flakes
2 handfuls mushrooms, slived
5 pieces candied ginger (or 2 T freshly grated)
2/3 block tofu, drained and crumbled
Add 1-2 cups cooked greens (I used frozen spinach) and stir well
Season with soy souce and a soupcon of salt. Contine to cook on low heat.
Stir in 2 “bunches” of soba noodles that have been cooked for 5 minutes and drained. Mix well, taste for seasoning and garnish with a
vegan nori sprinkle and some black sesame seeds. This is a very mellow dish: not too spicy, not too bland, soft and richly colored — and vegan deluxe.
Warm yourself! Simple Winter Vegan Cabbage Soup
Saute 2 chopped, good-sized onions (and a few green onions if available), 2-3 stalks finely chopped celery and 4-5 cloves minced garlic in 3 T canola oil. You should absolutely add sliced mushrooms if available… When golden brown add 1/2 pkg Boca meatless non-GMO crumbles. Cover and cook on low heat. When cooked down and nicely browned, add 1 lg can tomatoes, 2 finely chopped carrots, 2 sm or 1 lg heads cabbage (Note: Savoy or Chinese cabbage has a more delicate flavor) and 2 c. veggie broth. Simmer until veggies are nice and soft. Season with coarse salt, sugar and pepper to taste. You may add a dash of vinegar or caraway seeds if desired. Add cooked chopped potatoes if desired. Serve with a thick, margarined slice of whole grain bread.
Rich Vegan Pad Thai
It’s so cold out there — it’s nice to have a hot, creamy, rich entree for dinner. This dish has plenty of calories, but is loaded with protein (tofu, peanut butter) & vitamins (veggies) as well. And it has a delicate texture and flavor. Thanks to the spices and herbs, it’s more digestible than the average mac & cheese or shepherd’s pie.
Soak 2/3 large package of rice or cellophane noodles in warm water for 5-8 minutes, then boil for 5 min and drain. Saute chopped zuchini, green onions, mushrooms (I used Shiitake), 2 T. fresh minced ginger, 2-4 garlic cloves and 2-3 T minced jalapeno (or other hot pepper) in a saucepan. (Add any other veggies that are appropriate: snow peas, water chestnuts, eggplant, mild peppers, etc). When crisp tender, take off heat. Create a sauce by blending together 1/2 can organic lowfat coconut milk. 14/-1/3 c. crunchy peanut butter (must be un-processed, organic), curry paste or powder to taste, salt, black pepper and hot sauce. Add chopped Thai basil if available. Simmer on very low heat until heated through, then add 2 carrots sliced with a peeler & 1 package cubed tofu. Stir the vegetables into the sauce then toss with the hot drained rice noodlles. Adjust seasoning. Garnish with Asian seasoned salt, black sesame seeds or basil leaves. Serve with hot tea with fruit for dessert (mango if available).
Vegan Meatballs, Pearl Onions and Mixed Mushrooms Over Pumpkin Pasta
Combine 1/3 c. dried mixed mushrooms with 1 c. water, bring to boil and reduce heat to simmer. Drain after 15 minutes. Simmer one package of pearl onions in 1/2″ water until slightly soft and drain. Create a cream sauce using 3/4 c plain soy creamer, 4 T Earth Balance, a couple of dashes of white wine, and 1/2 t each turmeric and sage. Season with 1/8 t each freshly grated nutmeg & white pepper. Add sea salt to taste. Add to cream sauce 8-10 vegan* meatballs, and the drained pearl onions. Coarsely chop mushrooms and add. Simmer on low heat for 20 minutes.
In the meanwhile, cook pumpkin frenette pasta for 10 minutes. Drain.
Combine the meatballs and onions in cream sauce with the pumpkin pasta. Season to taste. Toss with vegan parmesan.
Serve hot with steamed kale.
Try to reserve some for the next day — it will be even better!
NOTE: The Pumpkin Pasta (Trenette) and the dried mixed mushrooms were purchased at Williams-Sonoma
* Highly recommend non-GMO homemade or purchased vegan meatballs
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Fantastic Comfort Food: Vegan Tuna Casserole
Just created a cooked a most delicious comfort food — perfect for winter — a vegan tuna casserole.
Can she make a perfect roux, Billy Boy?
If she can, then the rest is a breeze.
Saute a 12 oz package of mushrooms and 3 minced cloves of garlic, or 3 T minced onion in 4 T of Earth Balance and 1 T organic canola oil. Some grated fresh ginger could be added here, too. It will seem oily. That’s okay. Remove the mushrooms and create a roux with the margarine/oil, a handful or so of unbleached flour and 1/2 -2/3 c. organic soy milk. Stir well with a whisk until shiny and smooth. Stir the mushrooms back in the pot and lightly season with pepper and nutmeg. It should have a creamy texture and be the consistency of a creamy custard like zuppa inglese. This is your mushroom roux.
Meanwhile cook a package of whole wheat flat noodles or macaroni til al dente. Drain.
Cut the contents of one package of seitan (perhaps a bit less) into chunks. Shred 1/2 sheet of nori. Stir the seitan and nori shred into hot mushroom roux. (Optional: stir in sliced water chestnuts). Mix well and let sit for 5-10 minutes. Taste for seasoning & add a small amount of salt, only if necessary.
Place the drained pasta in a glass baking pan that’s been sprayed with oil or margarined.
Spread the mushroom/seitan/nori mixture over the pasta and top with 2 handfuls of crushed organic BBQ tater chips.
Bake at 375° for 30 minutes. Serve hot with a tossed salad. 12 hours later, get on the treadmill.