Category Archives: Cooking & Recipes

Mock Tuna Salad

Notes: Both of us found this to be better than we expected. It had good flavor but I didn’t notice a fishy taste. Maybe more kelp next time. Something I would do differently is finely chop the celery. The grater I used just made a stringy mess of it.
We served it on toasted whole wheat skinny buns.

Ingredients:
15 ounces chickpeas, drained and rinsed
2 whole celery stalks
2 tbsp relish (dill pickle)
½ tsp onion flakes
2 tsp nutritional yeast
1 tbsp low sodium soy sauce
2 tbsp vegan mayo (fat-free)
½ tsp kelp

Directions:
In a large mixing bowl, mash chickpeas with a fork until coarse and no whole beans are left. Alternatively, pulse beans in a food processor a few times — careful not to puree, and transfer to a mixing bowl. Shred celery with a cheese grater or pulse a few times in a food processor. Transfer to the mixing bowl and add remaining ingredients, stirring to combine. Add more vegan mayo and/or kelp as necessary or desired and black pepper to taste.

Source: The Happy Herbivore Cookbook

Ramen Stir-Fry

One of my favorite meals.
In a bowl I cover a package or two of Ramen noodles with warm water and let soak. I don’t use the seasoning packet. While the noodles soak I dice up whatever veggies I have on hand. I then wok the veggies with a little oil and tamari. After a couple of minutes I add the drained Ramen noodles and wok for a couple minutes more.
If I don’t have fresh veggies I may use frozen.

Pickled Jalapenos

Ingredients:

A couple handfuls of Jalapenos sliced
A couple of Garlic Cloves peeled and smashed
1 cup Distilled White Vinegar
1 cup Filtered Water
4 tablespoons raw Sugar
2 tablespoons Kosher Salt

Directions:
In a medium sauce pan combine the garlic, water, vinegar, sugar and salt.
Heat to a boil, stirring occasionally.
Once it reaches a boil, add the jalapenos and push them down in to the liquid. Once the pot comes to boil again remove it from heat and let it sit and cool.
After they’ve cooled, move the jalapenos to a jar using a slotted spoon. Poor liquid over jalapenos to fill jar.
Put lid on and refrigerate.

Reuben-Like Sandwich

Notes: This was a lot better than I expected. I would eat it again. Nova couldn’t get past the look of the tempeh and removed it from her sandwich.

Ingredients:
1 package of tempeh – cut in hald and then each half sliced through the middle to make 4 thin patties
1 can or jar sauerkraut
Fresh spinach leaves
Rye bread – toasted
Thousand Island dressing (see home-made below)

Directions:
Marinate the tempeh in tamari or soy sauce for 20 minutes or so.
Bake tempeh on baking pan at 350 for 15 minutes.
Assemble sandwich on rye with baked tempeh, dressing, sauerkraut and spinach.

For thousand island dressing…
Ingredients:
1/3 Cup Ketchup
1/3 Cup Dill relish
1/2 box Silken Tofu

Directions:
Mix tofu and ketchup in blender till smooth.
Transfer mix to bowl.
Stir in dill relish.


Spring Rolls

Notes: Serve with peanut dipping sauce. I used this recipe. My Spring rolling definitely needs work.

Ingredients:
Small rice noodles
Rice wraps
Shredded veggie mix. I used a mix of broccoli, cabbage and carrots
Chopped romaine lettuce
Cilantro leaves

Instructions:
Boil the rice noodles per package instructions. Drain.
Soak a rice wrap in bowl of water till pliable.
Fill center of wrap with veggies, noodles and cilantro.
Fold each side of the wrap over the filling. Next fold one end over the filling and then roll the rest.
Repeat.