from Veganomicon
Yum! I am a big fan of white beans in pasta. This is one of those meals that’s easy to make, and just as few, simple ingredients. It was really light and fresh tasting, and I think would be good with some fresh basil mixed in there. Also good with some soy parm on top. Excellent for when you come home and want dinner immediately.
from Veganomicon
This meal probably would have been better if it had involved a green vegetable in some capacity, but that didn’t really happen. These portobellos were really good, I made four of them and ate the other three in sandwiches for lunch during the week, and I marinated some tofu in the left over marinade. (Plus, easy!) The potatoes were also tasty, although I think I like the Veganomicon Lemony Potatoes better. This was a “throw everything in the oven and then sit on the couch for a while” meal, which I am in favor of.
from Veganomicon
My roommate bought five or six pineapples because they were on sale at Henry’s, so I decided to take advantage of the pineapple-a-rama at our house by making this stir-fry. I really liked the way the pineapple tasted in this, it was all sweet and squooshy and warm and tasted great with the mint and basil. I was not so crazy about the quinoa, because I am not so crazy about quinoa in general. I know it’s all healthy, and everyone else loves it, but it just doesn’t do it for me. But I liked it better in this than I have in other things. Overall, I give this high marks, despite my quinoa ambivalence. This is omnivore roommate approved, as well.
from Vegan Planet
Part of my new Sunday bread making. I made soda bread because I was out of yeast. This is a little dense and crumbly (possibly not helped by my using half white whole wheat flour), but tasty. The recipe recommends you eat it all the day you make it, and while it was better the first day, I think it’s pretty crazypants to recommend eating an entire loaf of bread in one day. Actually, I have about half the loaf left a week later, and I’m trying to figure out what to do with it. Maybe this panzanella? Or maybe a savory bread pudding would be good. I better get on this before it goes moldy or something.
Pancakes from Vegan with a Vengeance, Potatoes from My Roommate, Sausage Patties from Trader Joe’s
My boyfriend wanted pancakes and my roommate offered me some leftover potatoes, so I decided to add some faux breakfast sausage and make it a big diner style breakfast. As usual, the VwaV pancakes turned out great (I made them with half whole wheat flour this time), and I had a carb-tastic Sunday morning.
So I think I’m becoming the blog that cooks everything Lindy Loo does about a week later. I saw her post this recipe, and I was like “Hey, I think I have all the ingredients for that,” and in these days of Operation Clean Out Pantry, that’s pretty much all the inspiration I need to cook something. This reminded me a lot of the kinds of pasta I used to make before I went vegan and learned how to cook, that tended to heavily feature faux ground beef and tomato sauce. I threw some bell peppers and mushrooms into the sauce since I had them lying around. Overall, this was tasty and kind of comfort-foody, but not spectacular. Adding soy Parmesan helped.
from Veganomicon
I used the Southern Greens mix from Trader Joe’s for this. (I love me the precut greens mixes from Trader Joe’s.) These greens were also exceptionally yummy mixed up with the lentils & rice. The tempeh was pretty good, but I think I prefer tempeh bacon or the hot-sauce marinated tempeh. This took about twenty minutes to make once I marinated the tempeh, so I’m in favor of that.
lentils & rice from La Dolce Vegan
The veggies: I sauteed mushrooms and sun-dried tomatoes in sherry until the mushrooms were all shrunken and moist-looking, and most of the liquid had evaporated, and then I added the spinach and cooked it for a couple of minutes until it had wilted. Yum!
The lentils and brown rice are a casserole from La Dolce Vegan that is basically lentils, brown rice and crushed tomatoes, but tastes way better than that description makes it sound. It’s one of those casseroles where you mix everything together and then bake it for like a billion hours, which is nice for when you’re feeling lazy, as I frequently am. The recipe recommends you sprinkle soy cheese on it and broil it at the end of cooking, so I spread some tofu ricotta over it since I didn’t have any soy cheese. I ate this mixed up with the spinach and mushrooms and it was really tasty, making me think it would be fun to experiment with baking some greens and stuff right into it.
Another one stolen from LindyLoo. This was pretty good, and it got better in leftover form as it sat around and all the flavors mingled, but I don’t know, something about it just kind of didn’t do it for me. I think maybe my eggplant wasn’t big enough or something. I just wanted this to be sort of smoother and creamier than it was. (It did help when I added some tofu ricotta.) I think part of the problem is that I secretly wanted this to be baba ganoush in soup form. (Mmmm, baba.)
dough from Vegan with a Vengeance
I usually just buy the pre-made pizza dough from Trader Joe’s, but I was avoiding going shopping this week as part of Operation Clean Out Pantry, and I’ve been enjoying making bread lately, so I decided to spend part of Sunday making pizza dough. Making yeasted bread really is the ideal lazy Sunday activity, with the way you mix the ingredients and knead and then go off and do something else for an hour or so, and then come back and knead a little more, and then go away again. I really love the feel of kneading bread, too, the way it’s just slightly warm and soft but slightly firm.
So I made the pizza dough, and I roasted some two zucchini and two bell peppers that I had floating around in the fridge, and dug up a tomato and some leftover broccoli, and found some old pesto in the freezer (score!). I made sort of a cross between tofu and cashew ricotta, using up the last of my cashews and putting in about half the amount of cashews and half the amount of nutritional yeast. I also roasted a head of garlic and then smooshed up the roasted garlic with some olive oil.
So I spread out the dough on my roommate’s pizza stone, unfortunately forgetting to put down some cornmeal first, insuring that the dough would totally stick to the stone. Then I spread the roasted garlic/olive oil over the dough, and arranged all of my veggies, ricotta and pesto on top of it. Stuck it in the oven at 500 for 8 minutes, and I had a beautiful pizza that sadly became slightly less beautiful after my attempts to pry it off the pizza stone. (The slices I had from dinner were definitely knife & fork pizza jumble, but once it cooled down the leftovers made nice, eat-with-your-hand slices.)
