voluptuous vegans


Sunday Food Day
January 28, 2007, 10:14 pm
Filed under: Faux beef, polenta, Seitan and the things to do with it, 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.

Sunday soup

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!

polentafries.jpg

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!

seitan2.jpg

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Happy Robbie Burns Day
January 25, 2007, 3:22 pm
Filed under: Faux beef, Recipes, scottish tradition

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. 



how are we doing?
January 24, 2007, 1:01 am
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



stuff you should know…
January 24, 2007, 12:22 am
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.



Magical Meatloaf the results
January 23, 2007, 9:27 pm
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!!!!!!!!!!



Boston Baked Beans with Seitan by Viki Ackland
January 18, 2007, 3:28 pm
Filed under: beans, Recipes, Seitan and the things to do with it, slow cooker, Uncategorized

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.



Sloppy Smiki’s by Viki Ackland
January 18, 2007, 3:23 pm
Filed under: Recipes, tempeh

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 !!