Roasted Veggies

Until today, I had never made roasted vegetables. I guess it just seemed to easy, so I figured what was the point. I can't believe I waited. These vegetables were one of the best things I've ever put into my mouth. I'm sure Omni man will take offense at that, but he'll live. I am going to make a soup tonight out of the leftovers.

2 red bell peppers, seeded, and diced
1 medium white onion, chopped
5 cloves of garlic, peeled and sliced
5 small round yukon gold potatoes, cut into 8 pieces each
3 0z olive oil
1 tbsp rosemary
1 tbsp thyme
1 tbsp kosher salt

Preheat oven to 350°F. In a large ziploc bag, combine everything but salt. Zip up, and shake well coating all vegetables with olive oil, and spices. Place vegetables on a baking sheet. Drizzle with the leftover olive oil mixture from the bag. Sprinkle vegetable with kosher salt. Bake for 25-40 minutes stirring once midway through baking.

Dilled Potato Salad

I made this tonight for a snack. I wasn't really in the mood for a meal. I wanted potato salad, but didn't want to cut up a pickle. So I thought I'd add dill instead. Delicious! If I do say so myself.

8 small yukon gold potatoes, diced (not peeled)
1 small white onion, diced
1/4 c veganaise
1/4 c dijon mustard
2 tsp dried dill weed
1 tsp ground black pepper
1 tsp Bragg liquid aminos

Prepare steamer basket, and wrap the potatoes, and onion in heavy duty foil. Place in steamer basket, and steam until done about 15-20 minutes. Meanwhile mix the veganaise, dijon mustard, dill, salt, pepper, and aminos in a medium sized bowl. Carefully open the foil packet, and place the potatoes, and onion in the veganaise mixture. Mix until blended well.

"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.

Baked Rice Casserole

I made the best rice casserole today. I found the recipe at vegweb.com, and I adapted it to this.





2 c brown rice
2 c vegetarian broth
1 c water
1 c petite diced tomatoes
1/2 c diced white onion
1/2 red bell pepper chopped
1/4 c carrot diced
4 oz can chopped olives
1 tsp white rice vinegar

Preheat oven to 350 degrees. Put all ingredients in a glass casserole dish with a lid. Stir ingredients together, cover, and place in the oven. Cook for one hour.

Seitan Skillet Stew

I had purchased seitan a few weeks ago, but hadn't used it yet. So today I finally decided to try it. I made a stew that was absolutely delicious, and far exceeded my expectations. I wasn't able to get a picture of it, because it was ate so fast.

2 medium sized baking potatoes 1 carrot, peeled and sliced
1/2 c white onions, diced 1/2 c baby portabella mushrooms, quartered
2 tomatoes, peeled, and diced 2 tbsp. canola oil
1 cup water 1 tsp Better than Bullion, or any vegan bullion
2 tbsp vegan Worcestershire sauce 1/4 c Ott's Famous Salad Dressing
1/8 tsp dry mustard 1 tsp garlic salt
2 tsp Weber's Kick'N Chicken seasoning (its vegan) 1 (8oz) pkg seitan

Add the oil to a skillet, and heat on medium. Saute the potatoes, onion, carrots, mushrooms, and tomatoes until the onions are transparent. Add the bullion, and water, stir well. Add all the spices, and the sietan. Stir well, and add the Ott's. Simmer the stew until the potatoes are cooked through, stirring frequently.

I topped mine with vegan cheddar cheese. It was delicious. My omni husband actually liked it too!