Sweetie Fajitas (BBQ tempeh with apples, onions, and sweet peppers)!
Marinated long thin slices of tempeh in BBQ sauce for six hours, and another time I was lazy and added the sauce while the tempeh was cooking.
Fried, on medium-high with a wee bit of olive oil, the red onion with some garlic, chili sauce, added the tempeh with the sauce, sweet peppers and gala apple.
The Anne’s BBQ sauce that I used wasn’t as sweet as I expected, so I splashed some cheap plum wine into the pan. Brought it to a boil if it wasn’t already, then left it to simmer for about 5 or 10 minutes.
Served with Tofutti sour cream, spinach, on a little flour tortilla.
-Geneva
Sweet Potato and Lentil Not-really-falafel
- a sweet potato, cubed… I kept the skins on
- 2/3 cup lentils (just what I had; adjust however)
- 2 shallots, finely diced
^ Boil those three together for about 30 minutes, ‘til the potato’s mushable. Drain and mash the stuff. I used a ricer/potato masher. You could use a fork, blender, or food processor, too. Then stir in:
- minced or crushed garlic
- cinnamon
- curry powder
- salt and pepper
- 1 tsp. brown sugar
- a couple of handfuls of breadcrumbs… I like panko.
Now you can roll these bebes up into about 1.5 inch balls, or patties if want. Fry them in batches, in olive oil, on medium heat, until they’re browned and a little crispy.
These make awesome left-overs.
Shown here with spinach, radish sprouts, tomatoes, tzatziki sauce (can be made vegan with soy yogurt or with Tofutti sour cream), chili garlic sauce, and fried (frozen) peppers and onions. I wish I had some pita.
-Geneva
A pasta sauce with, as you can see:
- tomatoes
- garlic
- lime juice
- plum wine
- salt & pepper
Cook that stuff in a skillet, bring to a boil and simmer to thicken it up. Later add:
- handfuls of basil
- avocado
over pasta/rice/protein/whatever.
-Geneva
- sweet potato
- black beans
- quinoa
- grape tomatoes
- raisins
- Tofutti sour cream
- chili powder
- curry powder
- cumin
- cinnamon
- pinch o’ salt
Quite Moroccan. Cooked the first three, add the rest later. But next time, I’ll cook the raisins with the quinoa.
-Geneva
fries
olive oil, potatoes, cumin, chili oil, lime juice, garlic juice.
i keep forgetting to photograph the other stuff i’ve been making so i’ll be trying to do a bit more of that in the future. originally wanted to make these with sweet potato but ran out of those. either way i love potatoes and sweet potatoes to death. get ready for some more exciting experiments in the future
-james
Potato-y mood. Sautéed on medium heat for a while:
- olive oil… and some peanut oil, because that was the last of our olive oil
- small red potatoes
- white onion
- fresh rosemary
- white mushrooms
- tofu
- salt and pepper
- lemon juice - awesome with the rosemary
Then added enough
- vegetable broth
To cover the bottom of the pan. Brought it all to a boil. Added some
- fresh spinach
Covered, and simmered until the greens were wilted and the potatoes were mushable.
-Geneva
- falafel (…minus the cilantro, parsley, and peppercorns. Used panko bread crumbs.)
- pickled banana peppers
- dijon mustard
- avocado
- salt and pepper
- on a whole-wheat kaiser roll
Nom.
-Geneva
Tofu disclaimer
I just noticed that five of the nine dishes posted here use tofu. If you’re lovin’ that soy protein as much as I am: great! If you’re not into tofu, that’s cool too.
If you’ve been undereducated about the vegan/vegetarian diet: there’s SO. MUCH. MORE. than tofu. It’s just what I always have handy. Actually, I’ve got a new big bag of chick peas, and have some ideas for “fancy” desserts… so we’ll get some more variety here soon.
You vegans and vegetarians have probably spent plenty of time explaining that… and it looks like you guys are mostly vegan anyway, so I don’t have to tell you…
FUN FACT: This blog is not even vegan. I am, but the cofounder is not.
Submit your food things!
-Geneva
White pizza.
Butter some bread (Earth Balance margarine and brown rice loaf for me), and stack up:
- thin slices of extra firm tofu
- red onion… I sliced them in rings, to fence in the
- diced white mushrooms.
- MOZZARELLA CHEESE! (Vegan cheese usually sucks, but Daiya is awesome melted.)
- basil
- lemon pepper
- salt
The mushrooms, cheese, and butter make this so rich.
-Geneva
Udon Fresca. Saute while the noodles are boiling:
- olive oil
- tofu
- grape tomatoes
- white mushrooms
- red onion
- kale
- basil
- thyme
- salt and pepper
- soy sauce
Now my favorite thing to put on noodles.
-Geneva
Fried this in olive oil. This stuff would also be great baked instead.
- 1/2 an acorn squash
- 1/2 large red onion
- a Gala apple
- 1/2 lb. mock ground beef
- thyme
- salt and pepper
Next time I might add celery, too.
-Geneva
Fry this on medium heat, in lots of olive oil. Good over quinoa.
- sweet potato
- carrot
- red onion
- celery
- tofu
- basil
- salt and pepper
Super acidic greens. Microwaved all of this for a couple of minutes:
- kale
- tofu
- pickled banana peppers
- apple cider vinegar
- salt and pepper
Perfect weather for a cold sandwich.
- brown rice loaf (Trying it out… though the flavor isn’t bad, it’s kind of dry and crumbly, alas.)
- artichoke hummus
- kale
- raw tofu (Yum!)
- grape tomatoes
- black pepper
- dill
- The one on the right also has pickled banana peppers, which were a little much with the fancy hummus.
-Geneva
