"Beefy" Baked Beans

Wednesday I made a Pasta Primavera that was to die for. I was in a hurry because it was for a dinner at church. I wasn't able to get a pic of it, and there wasn't enough left over after the dinner to take a picture of. VeggieGirl has been asking me to make it every morning for breakfast since I made it the last time. I'll make it again soon and post pics and a recipe. Tonight we had "Beefy" Baked Beans. I cut up a Yves tofu dog and put in VeggieGirl's beans for a vegan beenie weenie. My stove is on the fritz, so I used the microwave to make this. I promise its not as yellow as the picture makes it look. This is definitely a recipe I will make again.

1 (30 oz) can pinto beans, rinsed and drained
1 (6 oz) can tomato paste
1 white onion, diced
2 tbsp Braggs liquid Aminos
2 tbsp Soy Sauce
2 tbsp Dijon Mustard
2 tbsp Molasses
1 tbsp Hickory Smoke
1 Beef Flavored stock cube
2 1/5 cups water
2 Roma Tomatoes, diced
1 c TVP, original

Place the diced onion in your steamer and steam until soft. In a large microwae/oven safe dish, combine beans, tomato paste, Braggs, soy sauce, mustard, hickory smoke, and molasses. Place the stock cube in the water and microwave for 2 1/2 minutes. Meanwhile stir the bean mixture well. Add the tomatoes, steamed onions, and tvp. Stir well. Stir the stock water, and pour into the bean mixture. Mix well. Cover with lid, and microwave for 25 minutes, or place in a preheated oven at 350 degrees for 15 minutes.

Corned "Beef" Seitan

I finally got permission from omni man to raise our daughter vegan. She's not really pleased about giving up her chicken nuggets, and other favorite foods. So I'm trying to show her that eating vegan can be delicious. I've been really craving Reuben sandwiches lately, so I decided to try and make a vegan corned beef substitute. I found a recipe for it on Vegan Dad's blog here. I adapted it to come up with this recipe. I loved it and can't wait to make Reubens tomorrow.

1/4 c tvp
1/4 c black beans
3/4 c water
1/4 c Braggs liquid aminos
1/8 tsp Hickory Smoke
1 tbsp coconut oil
1 tsp season salt
1 tsp kosher salt
2 tsp cayenne pepper
1/2 tbsp ginger
1 tsp dijon mustard
1 1/4 c (1 box) vital wheat gluten

Place tvp, and black beans in blender until smooth. Add in all the other ingredient except for wheat gluten. Pour the mixture into a medium sized mixing bowl, and add in the wheat gluten. Knead for a couple of minutes, and roll into a log. Wrap the log in foil, and twist the ends. Steam for 45-60 minutes. The seitan will swell against the foil before it done. Let cool a little, and then slice.

Burrito Rice with tomatoes

Tonight we had burrito rice with tomatoes. It was a simple dish to make, and very filling. I used my new rice cooker, so I'm not exact on the measurements. I took 5 parts of brown rice, and added 3 tbsp. vegan margarine, 1 packet of vegan burrito seasoning, and enough water to fill to the 6 mark. Not very Exact I know. When the rice was finished, I topped with a teaspoon of vegan margarine. I served the rice with roma tomatoes topped with kosher salt, ground black pepper, and vegan parmesan topping.