Filed under: Faux beef, Seitan and the things to do with it, polenta, slow cooker, sunday food
Every sunday I clean out the fridge of the left over veggies, throw them in my crock pot and make, Everything But The Kitchen Sink Soup. I throw this together Sunday morning then in the afternoon we make our weekly and chaotic trip to chinatown to get new veggies and fruit. Each week promising we won’t go on a Sunday again. It’s always chaos there!!!
Here is what it looks like this week. (please excuse the crappiness of my camera, it’s almost 10 years old)
This soup has barley, tomatoes, tomato paste, leeks, corainder, yam, brussel sprouts, onions, garlic, vegetable stock, left over coconut milk (wasn’t added when the picture was taken) seasoned with oregano, sage, basil and marjoram.
Then I had some left over premade polenta, so I made these yummy polenta fries!!! Oddly it made me think of my friend Adrianne….
I used homemade garlic oil to coat them, then put them on a cookie sheet and set the oven to broil… damn they were good. I dipped them in ketchup and honestly, they taste miles better than potato fries!
While both of those were cooking I made my weekly batch of Seitan… yes pronounced Satan… not sure what I am going to use it for yet. So many things!
Vegan Haggis… but I still refuse to eat it! I got this from Veg World
This recipe can be prepared in advance, ready to bake before serving. The quantities are for four people, but don’t worry if the servings look small – the dish is very filling.
- ½ cup (3 oz, 75 g) fine oatmeal (the pinhead variety works best)
- 2/3 cup (4 oz, 110g) of brown or green lentils
- 1 large onion, chopped
- 1 tbsp. vegetable oil
- 2 large carrots, finely grated
- 4 to 6 mushrooms, sliced
- 1 tsp. ground spices (your choice of cumin, turmeric, paprika or nutmeg, in any combination)
- 1 tbsp. soy sauce
- One 14-oz (400 g) can of kidney beans, drained and rinsed
- 2 cloves of garlic, finely minced
- Salt and pepper to taste
- Knob of dairy-free margarine
Oven: Pre-heat to 375F (190C)Put the oatmeal in a bowl and cover with water. Let it stand for at least an hour. Drain thoroughly.Place the lentils in a pan of water and boil rapidly for 20 – 30 minutes or until soft (the time will vary according to the type of lentils). When the lentils are ready, drain and rinse them in a sieve.Sautée the onion in the oil until it is soft. Add the carrots and mushrooms, and cook for a little longer. Then add the spices, soy sauce, cooked lentils and about a quarter of the kidney beans.Using a food processor or blender, purée the remainder of the beans to form a thick paste (add a little water if necessary to prevent it getting too stiff). Add this to the lentil and vegetable mixture.Finally, add the drained oatmeal, salt and pepper, and the garlic. If the mixture looks too dry, add the margarine. Mix well.Transfer to an oven-proof dish and bake for 30 to 40 minutes.
Filed under: Uncategorized
hey all, we want your feed back. If you try out any of our recipes could you post to let us know what you thought of them. good or bad, we want to know so we can improve them 
cheers
viki & carolina
Filed under: Stuff you should know!
This came to me while I was in the grocery store. I’ve been having mad cravings for vegetable cocktail these last few days. While deciding which brand was better I spied Clamato Juice and something occured to me. I like Caesars, lots of vegans do. Make sure when you order one to ask if they are using tomato juice or Clamato. You don’t want Clamato, it contains dried clam powder.
Filed under: Faux beef
Feedback on the Magical Meatloaf! It was a hit!!! I served it with mashed potatoes and mushroom gravy and a salad. Then for desert we had vegan coffee cake. I need to get a better camera so we can take pictures!!!!!!!!!!
Filed under: Recipes, Seitan and the things to do with it, beans, slow cooker
1 1/2 cups dried navy beans, soaked and drained
1 tablespoon canola oil
1 medium yellow onion, diced
2 cloves garlic, minced
2/3 cup ketchup
1/3 cup molasses
1/4 cup brown sugar
3 tablespoons vegetarian Worcestershire sauce
1/2 teaspoon salt
1/3 pound seitan, diced
Place beans in a large saucepan and add water to cover. Bring to a simmer and cook over medium-low heat and uncovered until tender, about 1 to 1-1/2 hours. Drain the beans, discarding the liquid.Preheat the oven to 350 degrees.
In a large flame-proof casserole or Dutch oven, heat the oil over medium heat. Add the onion and garlic and cook, stirring, for 4 minutes. Stir in the ketchup, molasses, brown sugar, Worcestershire sauce, and salt, and cook over low heat, stirring frequently for 3 to 4 minutes. Stir in the beans and seitan.
Cover the casserole and transfer to the oven. Bake for 40 to 50 minutes, during occasionally. Remove from the heat and keep warm until ready to serve.
I package regular tempeh
1/2 onion diced or onion powder (for the onion haters out there)
2 cloves garlic diced into small pieces
1 5.5 oz can tomato paste
2 tsp chilli powder OR 1 tsp chilli paste
1/2 tsp salt
splash hot sauce
cook the garlic and onion until brown in a bit of water. Stir in the tempeh, chilli powder and salt and simmer until cooked. Add the tomato paste or tomato sauce, whichever you like, the paste will be a thicker consistency.
Spoon on your fav bread or wrap with a slice of vegan cheese and YUM YUM !! I used a roti wrap myself as it was all I had available !!
1 package of faux salmon steaks (soy) from King Cafe (if you live in
Toronto)
4 rice paper wraps package
mint leaf
brown rice
sprouts of your choice
Easy to do, just layer the above starting with the salmon in the wrap and off you go. Wraps are easy to do, you just get them wet in hot water for 1/2 a minute and lay flat.
For a dipping sauce we used a peanut sauce with some hot sauce.
Ok, I haven’t actually tried this yet. I made the recipe using the Magical Meatloaf generator at the Vegan Lunchbox Blog. Jennifer is brilliant by the way
Once I am done the fast, this is the first thing I am cooking. Please go ahead and try it in the meantime and let me know what happens.
Magical Meatloaf
Ingredients:
1/2 cup walnuts
2 TB canola oil
One onion, diced
One large garlic clove, minced
Two celery ribs, diced
One cup mushrooms, cleaned and chopped
2 cups vegetarian burger or sausage crumbles
1 cup dry whole wheat bread crumbs
1/4 to 1/2 cup vegetable broth, as needed
1/2 cup uncooked polenta
1 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. dried rosemary
1 tsp. ground cumin
Several dashes vegetarian Worcestershire Sauce
2 TB soy sauce
I can tomato sauce
Directions:
Preheat the oven to 350º. Spray a loaf pan or 8×8 square baking pan with nonstick spray and set aside (an 8×8 pan makes a crisper loaf).
Grind the walnuts into a coarse meal using a food processor or spice/coffee grinder. Place in a large mixing bowl and set aside.
Sauté any vegetables you’ve chosen in the vegetable oil until soft. Add to the large mixing bowl along with all the remaining ingredients. Mix and mash together well, adding only as much liquid as needed to create a soft, moist loaf that holds together and is not runny (you may not need to add any liquid if the grains and protein are very moist). Add more binder/carbohydrate as needed if the loaf seems too wet.
Press mixture into the prepared pan and bake for 45 minutes to 1 hour, or until cooked through. Add the tomato sauce to the top of the loaf during the last 10 minutes.
Let the loaf cool in the pan for 10 to 15 minutes, then turn out onto a plate or platter and slice. Serve with potatoes, vegetables, and vegetarian gravy, if desired.
Cold leftover slices of make a great sandwich filling.
3 slices toasted multi grain bread
2 tablespoons vegan mayonnaise
2 slices vegan American cheese
4 slices shaved vegan canadian back bacon
4 tomatoes, sliced, divided
4 leaves lettuce, divided
4 slices vegan smoked turkey
2 slices vegan swiss cheese
1. Spread mayonnaise on one side of a piece of toast; add layer of Vegan American cheese, vegan canadian back bacon, two slices of tomato, two leaves of lettuce.
2. Spread mayonnaise on second piece of toast and place on top, mayo side down.
3. Spread mayonnaise on top of that second piece of toast.
4. Layer Vegan Swiss Cheese, the rest of the tomatoes, lettuce, turkey on top.
5. Spread mayonnaise on third piece of toast and place on the stack mayo side down.
6. Slice the sandwich in quarters diagonally.
7. Skewers or long toothpicks may be used to hold all the layers together.
