We have 3 giant Maple trees in our yard that cause us nothing but grief and I’m paying nearly $10 for a itty bitty bottle of syrup.
If the trees put out as much syrup as they do leaves, helicopters, little red berry things and surface roots, I’d be a rich man.
The eldest Grandson is spending the night. He helped me prepare veggie fajitas for supper along with home-made tortilla chips, brown rice, re-fried beans and guacamole.
Notes: I used whole wheat pasta shells we had on hand. Served it with steamed broccoli and a toasted whole wheat “skinny” bun. Nova didn’t care for this. I thought it was ok.
Edit: We both like this alfredo sauce better.
Ingredients:
12 ounces silken tofu
1 cup plant-based milk
¼ tsp nutmeg
⅛ tsp garlic powder
⅛ tsp onion powder
½ cup nutritional yeast
2 tbsp whole wheat pastry flour
2 cups whole wheat pasta, cooked
Instructions:
Blend tofu with non-dairy milk, nutmeg, garlic, onion and a light dash of cayenne pepper (optional, or alternatively, add a drop or two of hot sauce) until smooth and creamy. Transfer mixture to a saucepan and whisk in nutritional yeast, flour and 1 tbsp vegan Parmesan. Cook over medium heat and allow to thicken. Taste, adding salt and black pepper to taste and adjusting other seasonings (more Parmesan, more garlic, etc) as desired. Toss with 2-3 cups of cooked whole wheat or brown rice pasta and vegetables if using. Serve immediately.
Source: The Happy Herbivore Cookbook
Notes: We both thought his was pretty good. I made more rice than the recipe called for and served it separate instead of mixed with. I chose vegetable broth instead of water. I used 3 links of Tofurky Kielbasa for the sausage.
Ingredients:
4 meatless sausages, sliced
1 large red pepper, chopped
2 stalks celery, chopped
1/2 yellow onion, chopped
2 garlic cloves, minced
1 tsp dried oregano
1/2 can fire roasted diced tomatoes
1/2 cup water or vegetable broth
1/2 tsp salt
1/2 cup brown rice
1 1/2 cups water
Directions:
Bring the rice and water to a boil on the stove. Once boiling, cover and reduce heat to low. Cook for 30 minutes or until rice is tender. Fluff with a fork and set aside.
Spray a large pan with cooking spray. Heat pan over medium/high heat and then add sliced (or crumbled!) meatless sausages. Cook for five minutes, stirring with spatula. Then, add chopped onion, celery and bell pepper. Cook for 6-8 minutes until onion is translucent and soft. Add garlic and saute 30 more seconds.
Pour in diced tomatoes and water (or broth if using). Add salt and oregano. Bring to a simmer and let cook for 5 minutes or so until most of the water evaporates. Add rice and stir well to combine.
Source: http://www.eatliverun.com
It’s Guacamole, It’s Hummus, It’s… Guacamus.
Ok it really wasn’t for dinner but just a snack.
This recipe is easy to remember as it’s all 1s.
1 can chick peas
1 avocado
1 adult handful cilantro. Use a man’s hand if you really like cilantro.
1 garlic clove plus another 1
1 Tbsp olive oil 3 times
1 dash of sea salt
1 5 second increment of shaking red crushed pepper
Mix in food processor for the length of time it takes you to say “This Guacamus is going to taste absolutely awesome” 1 time. (This step may very depending on the speed of your processor and how fast you speak)
Serve with 1 bag Pita Chips.
The pizza is layered with a home-made pesto sauce, red onions, Kalamata olives, Roma tomatoes and artichoke hearts.
Not sure who the guilty party is here, Ben or Jerry or maybe both but they are trying to add inches to my waistline. This makes me think that Levis Strauss may also be involved. I showed them.
Our 2nd time having these. We both think these are pretty good. Made with organic vegetables and quinoa. Handy to keep in the freezer when you don’t have time or energy to prepare something from scratch. I served them with home-made baked potato chips. Downside is they are a little pricey compared to some other faux burgers.
I recently acquired these vintage serving dishes. They’re marked Maddux Of California on the bottoms. Googling the Maddux name I found this site and page and what appears to be the same dishes in a 1966 catalog but in a different color. Looks like It originally had more little dishes and a wooden lazy susan with the set.
Notes: I’m not big on soup and Nova’s not big on cauliflower but we both thought this was great. I didn’t mash the vegetables and left them chunky. Serves 3 to 4.
Ingredients:
4 cups chopped onion
1/2 tsp sea salt
2 1/2 cups water, divided
3 cups diced potatoes
1/2 cup chopped celery
2 large carrots, diced
1 head cauliflower, cut into bite-sized florets
2 cups vegetable broth
2 Tbsp cashew or peanut butter
2 Tbsp low-sodium tamari
sea salt and cracked pepper to taste
Directions:
Heat onion, salt, and 1/2 cup water, then simmer on low for approximately 20 minutes, or until the onions cook down to a nice mush. Check to make sure the water is sufficient, and then add 1/4 cup water as needed, so the onions don’t burn on the bottom of the pot.
Add the potatoes, celery, carrots, and cauliflower along with 2 cups of water and the vegetable broth. Simmer until all of the vegetables are soft–about 20 minutes. Add the cashew or peanut butter and tamari.
Mash with a potato masher (or an immersion blender) until the soup is mostly smooth, with some chunks. Season with cracked pepper and sea salt to taste.
Variations:
Add one bunch of freshly chopped kale, mustard greens, or collard greens 5 to 8 minutes before serving.
Source: Not A Crazy Vegan.
