Pretty purple Waldorf vegan slaw:
-Red cabbage
-Red apple
-Pecans
-Raisins
-The dressing :
—Raw apple cider vinegar
—Raw honey
—Lil’ bit of sugar
—Lil’ bit of lime juice
Munch on it. Seal and refridge. Munch on it for many days to follow.
A dinner: the waldorf slaw (two days old), quinoa with more raisins and pecans, a little bit of crumbly salty cheese, and more apples.
Everything good.
Recurring grocery list
- water
- almond milk
- apple cider vinegar
- carrots
- cabage
- apples
- clementines
- nuts
- tempeh
- raw cheese
- soy sauce
- cat food
Tried boiling this stuff in a little bit of water, then let it simmer away.
- red onion
- tempeh
- garlic
- raisens
- turmeric
- red pepper flakes
- salt, pepper
- lime juice
Boiled tempeh tastes a lot like raw tempeh. But I’d do it again.
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
