voluptuous vegans


Vegetarian Chili posted by Carolina
February 25, 2007, 12:37 am
Filed under: beans, Faux beef, mexican, Uncategorized

whoo hoo I have a new camera and what a difference in the pictures… yeah!!!

So today I made corn muffins… and vegetarian chili. I am showing a video of before and then a photo of afterwards.

So here we go with the before.

this is the well, after, we were eating when I realized I forgot to take a picture and of course the bowl is the after, after, after… YUMMY

vegetarianchili.jpg

Recipe:
Vegetarian Chili

Ingredients

1 540 ml can red kidney beans (drained)
1 796 ml can plum or diced tomatoes (do not drain)
1 156 ml can tomato paste
1 340 Gram Package of Veggie Ground Round (this is the soy product that looks like ground beef) or 2 cups Seitan
1 Chili Mix (see below)
1 Small Onion diced
1.5 cups water
1 Tablespoon Oil

Chili Mix

3 tsps ground cumin
1 tsps ground oregano
1 tbsp chili powder

What to do

In a large pot using the oil, sauté the onions and ground round for about 2 minutes.
Then add in the Chili mix and the water.
Mix well and let boil for about 2 minutes.
Then add all the other ingredients.
Simmer for about 30 minutes or until it reaches desired thickness.

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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



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. 



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!!!!!!!!!!



veganizing Grandma Betty’s beef stew (slow cooker recipe) by Carolina Smart
November 19, 2006, 5:21 pm
Filed under: Faux beef, Recipes, slow cooker, stew, sunday food

Growing up my Dad use to make killer stew! A lesson learned from is own Mother he would basically dump all the left over veggies in the fridge into a big pot and cook it up. Somehow no matter what the ingredients his stew always turned out fabulous.

One memory of my Grandmother’s stew, that has stuck with me forever, happened at a pot luck wedding. Grandma Betty brought along a big dish of stew. One of the guests commented it was the best stew she had ever eaten and asked my Grandma if it was traditional Irish stew. Without missing a beat, Grandma Betty turned to the lady and said. “Irish stew, this ain’t no bloody Irish stew, were Scottish!” In memory of a great old gal, I’ve called this recipe Grandma Betty’s Beef Stew.

~~~

What to put in the pot (in this case a 5 quart slow cooker)!

3 cups Seitan (recipe for Seitan to follow or it may be above this recipe)
3 TBSP Chickpea flour ( or as much as you need to thicken it)
4 cloves garlic minced
2 Large tables spoons canola oil
1 large onion diced
1/2 cup tomato paste
2 large potatoes diced
1 large purple yam diced
5 medium carrots diced
1 cup squash or pumpkin
1/4 cup soy sauce
1 tsp dried basil
pepper and salt to taste
5 to 6 cups vegetable broth (it needs to cover the veggies)

Here’s the easy part. Put it all in the pot and then turn it on (either 4 hours on high or 8 hours on low).  Add more chickpea flour and cook longer till you get desired thickness for the soup/gravy part of the stew.