Category Archives: recipes

Vegan Meatball San

Standard

Vegan meatball sandwiches we made the other night:

Vegan meatball sandwich

Vegan meatball sandwiches

Ingredients:

  • Grilled onions
  • Grilled peppers {we used up some of the Padron peppers from the CSA box}
  • Meatless meatballs
  • BBQ sauce
  • Buns

Directions:

Combine. Eat.

Trying out the Chickpea Crêpe

Standard

I tried a new Robin Robertson recipe tonight {from VegNews Magazine}. Although I’ve used chickpea {garbanzo} flour before for batter in french toast, etc., it’s never occurred to me to try a crêpe. And a quick internet search brings up all kinds of tasty-sounding variations.

Chickpea Crepe

Chickpea Crepe

Crispy Chickpea Crêpe ingredients: chickpea flour, salt, pepper, minced fresh rosemary or basil, water, minced red onion, pitted kalamata olives.

I used basil and capers {instead of olives}. And I forgot about the onions, even though I had plenty available. The verdict: not bad. Hubby happened to come home just as I was trying it—he had a piece and liked it {before he knew it was made out of chickpeas, which he doesn’t usually care for}.

Even though I really like chickpeas, I think things made with chickpea flour have a slight aftertaste. The flour has a really strong taste before cooking, but even after there is still a slight hint of something that you have to get used to. Nevertheless, I’ll try this again. It’s a quick and easy way to put together something filling that’s not made of wheat. {We bake our own bread, and there’s always plenty of dough or baked slices around, and I get tired of it.} It also might work for a breakfast dish.

Taste Test: Chocolate Peanut Butter Banana Vegan Bon Bons

Standard

Today I happened upon this idea. I thought it might be fun for the girls to make these at my step-daughter’s birthday party coming up on Monday. Of course, we had to do a test first. {We just happened to have the sprinkles, so we thought, “Why not?!”} 

We didn’t even last an hour before pulling them out of the freezer and having a couple. The bananas were still a little soft, which made them taste kind of like a creamy banana peanut butter cup—delicious! I’m sure they will be good frozen solid as well.

Chocolate Peanut Butter Banana Vegan Bon Bons, with Sprinkles

Chocolate Peanut Butter Banana Vegan Bon Bons, with Sprinkles

Angeline’s fantastic raw collard wraps

Standard
Collard Wrap from Angeline's Bakery

Collard Wrap from Angeline’s Bakery

I’ve been thinking about this fantastic raw collard wrap from Angeline’s Bakery for days now—I may need to try to recreate it this weekend. Apparently the wraps are so popular that they have a hard time keeping up with the demand. The ingredients include:

  • Large, tender collard leaf wrap (blanched?)
  • Cashew cheese
  • Finely grated carrots
  • Cabbage
  • Spinach
  • Lots of avocado
  • Kalamata olives

Whole Wheat Couscous Lentil Potato Combo

Standard

couscous lentil potato one-potOK, so the picture is not so great. But I made this dish today on the fly, and it turned out pretty good. The kids even liked it.

I had cooked some lentils earlier in the day to feed to the dogs, and I had a bunch left over. And the other day, I had picked up some Bob’s Red Mill Whole Wheat Pearl Couscous at a discount. Right away, I had thought that lentils would pair well with the couscous. When I went to put a meal together this evening, I thought,
What would help to make this dish a little heartier? And that’s when I decided on the potatoes and sweet potatoes. Here’s the rough list of ingredients and sketchy directions. {BTW, I chose the spices by adapting the Lentil-Coconut Curry recipe from Blissful Bites to the ingredients I had on hand}.

Whole Wheat Couscous Lentil Potato Combo

Ingredients:

  • Coconut oil (for sauteing)
  • 1 med onion, diced
  • 2 celery stalks, diced
  • Spices: 1 T curry powder, 1 tsp coriander, 1 tsp turmeric, 2 T Braggs, salt
  • 1 cup frozen corn
  • ½ cup dried coconut shreds
  • 1 cup dry brown lentils, cooked according to package directions
  • 2 cups dry couscous, cooked according to package directions
  • 2 Russet potatoes, steamed
  • 2 sweet potatoes, steamed
Saute the onion with the celery, spices, and 1 cup water. Add the lentils, corn, and coconut. Cook for a few minutes. Gently combine the couscous and potatoes into the lentil mixture. {I think the key to making sure this dish isn’t mushy, is to cook the major ingredients separately and combine at the end.} Season and enjoy!

Ramping up for the week: An afternoon of cooking and baking

Standard

I spent most of the afternoon and evening cooking again. {This involved using and cleaning the Vitamix 3 to 4 times, but was totally worth it.} Probably I was procrastinating finishing those taxes, but I also had news research to do and just didn’t feel like spending time in front of the computer. Plus, I really wanted to get a bunch of stuff made so that we could start the week off with prepared food. I think this is everything:

  • My typical weekend Breakfast Scramble
  • Hummus
  • Seitan {Basic Seitan recipe from The Sexy Vegan Cookbook. What’s different about this recipe is the addition of russet potatoes. I never have very much luck with seitan. This one turned out a little better than usual—not terribly puffy and the taste is pretty good. I think it will make good sandwiches.}
  • Egg-less Egg Salad
  • Two loaves of bread
  • Double-Apple Muffins {I made this name up. The Basic Vegan Muffins with Fruity Variations recipe is from Vegan Holiday Kitchen. We were out of yogurt and applesauce, so I made some quick applesauce in the Vitamix with two red Pink Lady apples and 1 green Granny Smith, skins on. I added just a bit of water. It was fantastic just like that—somehow tasted like it had sweetener and cinnamon in it. So I used the homemade applesauce in the recipe, and ate the leftovers. Then I diced up a couple more red apples to mix into the batter at the end (the recipe called for peeling, but why lose those nutrients and fiber?—I left them on). I also added the few raisins we had left and some cinnamon. I baked them in the mini muffin tin. They are tasty, but not too sweet, and will make good snacks this week. Although I should have tripled the batch, because with 5 people they won’t go far.}
  • Tahini Garlic Dressing {this was yesterday, but I forgot to mention it}

We ate the split-pea soup for dinner. It was a little thinner than I’d planned on, even though I used 3 cups of split-peas, but still tasty. Tomorrow, when some of the water evaporates, it’s going to be just right.

Skipbo and Tacos Veganos

Standard

This morning was rough, but I finally felt a little more alive this afternoon. Enough to get up and make some canned split pea soup for lunch and to play a game of Skipbo with the family. Then I had to lay down again.

This evening, though, I started craving tacos. And something cheesy. So I got up and made our now standard taco meal, along with a new creamy-cheesy sauce recipe. I haven’t posted a recipe in a while, so I thought I’d at least throw together an ingredients list here. {I also made these tacos for a potluck a month or so ago and they were a hit there as well.}

Tacos Veganos

Ingredients:

  • 2 packages Yves Meatless Ground Taco Stuffers. {These are pretty good, and I’ve been picking them up at Grocery Outlet for $1.99 or something like that, which seems like a great deal. You could make your own with TVP or something, but these are pretty easy and you can freeze extras until a day or so before you need them. Grocery Outlet, surprisingly, has a lot of vegan and organic stuff, including cruelty fee health and beauty items. Just grab a lot of it if you like it, because it probably won’t be there the next time you go.}
    • Note: When I made this for the potluck, I used one block of tempeh mixed in, to make it go further. It was good that way too. But because my family has decided they loathe tempeh, I didn’t attempt it tonight.
  • 1 can black beans {Ha! I snuck (sneaked, apparently, is proper but sounds wrong) these in, and nobody complained, even though they’re not big fans of beans.}
  • 1 cup frozen corn {last time I mixed in red bell peppers and that was good too, and had nice color. My hubby loathes bell peppers though, so we don’t have them around too often. Sense a theme here?}
  • 1 yellow onion
  • 2 cloves garlic
  • 1 T cumin
  • 1 tsp smoked paprika
  • 1 squirt of Braggs
  • salt and pepper to taste
  • whatever green salad mix you have around
  • condiments on hand: jalapeños, green salsa, Franks hot sauce, etc.
  • cheesy sauce. {Tonight, I made a cheese sauce inspired by The Sexy Vegan’s Cashew Ricotta recipe, which calls for artichoke hearts and cashews. Since cashews are so expensive, I subbed out half of the cashews with sunflower seeds. It was yummy. Now I want to make a lasagna and use the rest of the sauce. For more recipes check out TheSexyVegan.com or pick up the cookbook. There’s another cheesy sauce we like, which is also very good for nachos. It’s a nutritional yeast based sauce call Chreese and is made by Road’s End Organics. It turns out very creamy if you make it in the Vitamix. Hey, we love Daiya, but it’s too expensive to use gobs of it for cheese sauce.}
  • crunchy corn taco shells