voluptuous vegans

Crazy Sunday Stew
February 12, 2007, 12:09 am
Filed under: faux meat, slow cooker, stew, sunday food, tvp, Uncategorized

Today the soup was literally everything in my fridge…. The end result is it kinda looked like and tasted like risotto.

Am calling this The Crazy Crack Pot Stew (again I apologize for the crappiness of my very old camera)


1 medium onion
3 cloves of garlic
2 cups of pasta (not noodles)
1/2 cup TVP
2 cups frozen peas/carrots
3 ribs celery diced
4 green onions diced
3 carrots diced
1 cup red sweet pepper diced
1 cup faux chicken
1 cup plain soy milk
1 Veggie hotdog
Vegetable broth (not sure how much but after you put everything in the slowcooker fill with broth till it’s all covered)
Cilantro to garnish

Put all ingredients in your crock pot, cover with vegetable broth, cook on high for approx 3 hours.


Sunday Cooking – Feb 4, 2007 by Carolina
February 4, 2007, 11:51 pm
Filed under: Blogroll, corn muffins, dessert, Hints and Tips, slow cooker, sunday food, Uncategorized

It’s Sunday and cooking day. I do admit I didn’t make enough food for the week. It’s been a busy website day, but I did make two items. Slow Cooker Channa Masala and Corn Muffins. Yummy! The corn muffins were perfect with the Channa Masala!

Here is a picture of my plate, it contains, a corn muffin, the Channa Masala with some Toffuti Sour Cream (I’m addicted to it), Sweet and Sour TVP (I didn’t make that one) and yes, that is white rice, I had a mouthful and gave it to someone else to eat. Once you switch to other rices, such as brown, white rice is kinda gross.


Here is a picture of my yummy Corn Muffins. These can be eaten with a meal. I usually eat them with curry dishes or Chili, but it can also be a desert or snack or be substituted for cake when making strawberry short cake.


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!


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!


Magical Meatloaf by Carolina Smart
January 14, 2007, 5:32 pm
Filed under: Blogroll, Meat loaf, Recipes, sunday food

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

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

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.

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.