Wednesday, March 27, 2013

Seitan Taco Bowl

Make this! A picture tutorial!

Quinoa and black beans

top with steamed kale and the seitan taco mix

top with a pico de gallo salsa: avocado, tomato, minced garlic, chopped cilantro & lemon juice

top with a little sour cream :)

Tuesday, March 26, 2013

Smoky Curls/ Sammie

These smoky curls were so yummy and easy to make! Vegan Diner is a fun cookbook! Check it out!

Pasta Primavera

I made this for dinner last night. Sean and I both loved this! While the pasta was cooking I cooked up some mushrooms and zucchini. When they were done, I added some julienned sun dried tomatoes. I also threw some asparagus into the boiling water near the end of the pasta's cooking time. I tossed it all with fresh pesto.

On the side I served some left over breaded cauliflower from my sanctuary salad a few days ago.

(Sorry I didn't measure)

2 handfuls of fresh basil
I handful of pine nuts
3 smallish garlic cloves
1 Tb miso (mild yellow)
About a 1/4 cup nutritional yeast
Lemon juice, salt and pepper to taste
Olive oil

Put the ingredients in a food processor or blender. I pour the olive oil in a little bit at a time until it gets to the consistency that I like.

Saturday, March 16, 2013

Super Green Bowl

This came from Appetite for Reduction. In the back of the book there are a bunch of suggestions for bowls and sandwiches. I love love love bowls. I also love the goddess dressing this bowl called for. I really like all the components to this bowl. However, as I was eating it I really felt it was lacking some heat and something crunchy to contrast the other ingredients. As I was solving this in my mind, I glanced over at Sean's bowl and saw that he too had been craving heat and crunch. I knew this without even asking him because I saw broken ruffles and jalapeƱo in his bowl. Hahahahaaaa it was funny.

Tuesday, March 12, 2013

Mexi-kale Bowl

I made this with brown rice, potato, tofu, soyrizo, chik'n strips, steamed kale, fresh tomato and red onion. I drizzled a little ranch on the top. This was so good. We both loved it.

Tuesday, March 5, 2013

Stuffed Mushroom with Asparagus and Roasted Potatoes

I made this using a big portabello mushroom. The filling is Yves crumbles, stewed tomatoes, and spinach. After baking the mushroom most of the way, I added the filling and crumbled some of the kalamata cashew cheese sean made. The potatoes were roasting in the oven the whole time. I tossed them in olive oil, salt and pepper. When I put the stuffed mushrooms in the oven, I started on the asparagus. I sauteed shallots and garlic in a pan. I added the asparagus (i had already blanched them) and heated them up. After a few minutes I squeezed a little fresh lemon on top.


Monday, March 4, 2013

Lemongrass Curry

I like curries but am not a huge fan. This yellow curry changed my mind. While the basmati rice was cooking, I dry fried some tofu cubes and steamed a handful of mini potatoes. I also cooked up some mushrooms and carrots. When it was done cooking I put all the components in a pan and added the jar of curry sauce and a 1/2 cup of frozen peas.

We both really liked this. Now I just need to find a good recipe for vegan naan bread.

Saturday, March 2, 2013

A confession.

I love Michelle. I know most of you already know that. But I need to tell the world sometimes. This is just one reason I love her:

I've been making meatball sandwiches forever. Yup forever. I was born with a meatball in one hand and a roll in the other ;)

Well Michelle brought me a meatball sub one night when we went to the movies. It had two ingredients that I never use: lettuce and peperoncini. It was amazing and now I will always eat it like this.

Friday, March 1, 2013

Meatloaf Dinner

This was a very Norman Rockwell dinner- except for the fact we ate it in the living room while watching tv.

I bought a fieldroast meatloaf and baked it according to the directions. I was tasty and as good looking as a meatloaf could ever be. The mashed potatoes were totally amazing. Instead of stirring in soy milk, I stirred in some vegetable stock. That made them really flavorful.

The green beans were steamed, then buttered and topped with a little salt and pepper.