Saturday, November 8, 2014
This recipe is ridiculously good! I used the "Seitan Portobello Stroganoff" recipe from Vegan With A Vengeance. I used two 8oz. cartons of cremini mushrooms and replaced the seitan with 2 sliced Field Roast smoked apple sausages. The amount of sauce it makes is wonderful! You can use it on top of mash and also on wide noodles which I plan to do tomorrow because it looks like we have quite a lot of leftover sauce.
Sunday, November 2, 2014
Grilled portobello, red pepper, red onions on toasted whole grain bread with Vegenaise, arugula pesto and fresh arugula. Amazing sandwich.
Sunday, October 26, 2014
Giant vegan sandwich with Tofurky slices, Tofutti and Follow Your Heart vegan cheeses, vegenaise, mustard, italian dressing, Maldon salt, freshly cracked black pepper, red and yellow peppers, cucumbers, red onions, olives, pepperoncini and romaine on a large french loaf.
Recipe here. Substitute almond milk for the cow's milk.
Sunday, October 19, 2014
I love lentils, especially in a warm and comforting stew like this Moroccan lentil stew with eggplant and a variety of vegetables flavored with spices: cumin, curry powder, ras el hanout and cayenne.
I got this recipe from sexy Vegan Mama.
Sunday, October 12, 2014
From River Cottage Veg (Love this book!), this is the mushroom "risoniotto" which is a delicious mushroom sauce tossed with orzo pasta. I tweaked it a bit by added onion, zucchini and using red wine instead of white. Also switched out the cream for almond milk. Delicous! Recipe to be found here.
Saturday, October 11, 2014
Homemade roti! Here's a good recipe using whole wheat flour. I used white flour for mine.
Sunday, October 5, 2014
I made a delicious indian feast today: Mixed lentil dal curry (split masoor dal, moong dal and split urad dal) and Aloo Palak (potatoes in spinach gravy). So good with rice and buttered bread!
For dessert I used 2 cups Bisquick mix with two mashed bananas, two tablespoons sugar, 1 cup almond milk and vanilla. Before I stuck it in the oven, I sprinkled a mixture of Earth Balance, cinnamon, brown sugar and Bisquick to make a topping.
It's really good. Kind of a cross between a pancake and a muffin in taste. Not too sweet because of the small amount of sugar. Perfect for tea! *Edited to add: I guess this is more like "coffee cake"? It's really good the next day even after refrigerating it. I had to keep it away from ants!