For supper on this New Year’s Eve I made a simple veggie sandwich. Sauteed red bell pepper, artichoke hearts and mushrooms atop toasted multi-grain bread with a hummus spread. Next time I think I’ll include onions.
Tag Archives: vegan
Flourless Chcocolate Muffins
I made these for a snack today. I’m not a big fan of peanut butter when it’s cooked into things but the chocolate overpowers the peanut butter so they were pretty good.
Recipe here.
Chickpea Omelet
The first one I placed the filling (green onion, sauteed red bell pepper and mushrooms) atop the omelet and folded over. The second one I mixed the filling in the batter. They were pretty good especially when topped with salsa. Recipe here.
Maple Glazed Brussels Sprouts With Tempeh Bacon
I don’t really have a recipe. I cut the tempeh in to thin strips and marinade for a bit in tamari and a dash of liquid smoke.
Cook the tempeh at 400 for about 12 minutes on each side.
Clean and cut the Brussels sprouts in half and toss with coconut oil and maple syrup.
Roast the Brussels sprouts at 375 for about 12 minutes on each side.
Mix the sprouts and tempeh together and serve.
Alfredo Zucchini Pasta
Zoodles with an Alfredo sauce made from cauliflower. We both thought this was really good. I topped it with sauteed mushrooms and crushed red pepper flakes.
Recipe here.
Mushroom Gravy Over Toast
Wanting something different than usual I made this for breakfast this morning.
Ingredients:
Diced mushrooms
1 cup non-dairy milk
3 tablespoons whole wheat flour
2 tablespoons extra-virgin olive oil
¼ teaspoon sea salt
¼ teaspoon pepper
¼ teaspoon sage
Directions:
Saute mushrooms in pan.
In a saucepan whisk all other ingredients together and cook over medium heat. Continue to whisk until the gravy has just started to boil and thickens up. Stir in mushrooms.
Serve over whole grain toast.
Notes: Makes enough for about 3 pieces of toast.
Vegan Mushroom Gravy
Ingredients:
8oz mushrooms chopped
2 cloves garlic, minced
1/2 large onion, minced
2 cups veggie broth
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed (optional)
1/4 teaspoon rubbed sage
1 tablespoon nutritional yeast
1 teaspoon sherry (optional)
1 tablespoon tamari
2 tablespoons whole wheat flour
1/4 cup plain non-dairy milk
salt and freshly ground black pepper, to taste
Directions:
In a saucepan, saute the onion until it begins to brown. Add the mushrooms and cook for another couple minutes. Add the garlic and cook for another minute.
Add the vegetable broth, herbs, nutritional yeast, sherry, and soy sauce. In a bowl mix together the milk and flour until smooth. Add it to the saucepan and stir well. Simmer, stirring occasionally, for 15 minutes. Season with salt and pepper to taste and serve.
Vegan Zombie
We enjoy watching the Vegan Zombie on Youtube and recently purchased the Vegan Zombie cook book. So far I’ve made 3 of the recipes and they were all pretty good.
Lasagna rolls. Before going in the oven here.
A vegan omelette with a side of hash-browns. I need to perfect the cooking of it. I stuffed it with red bell pepper, red onion, jalapeno and Daiya cheddar shreds. The batter contains chopped baby spinach.
Something Brushetta-like. It was based off a recipe in the book. Bread topped with a roasted garlic paste, tomato, red onion, basil and topped with Daiya mozzarella shreds.
Vegan French Toast
I made this no egg, no dairy French Toast this morning. A lot better than I was expecting. I halved the recipe and it made enough for 2 pieces of toast. I used an acient grain bread.
Recipe here.
Vegan Potato Soup
Nova made this for dinner last Vegan Potato Soup for dinner. It’s topped with shredded Daiya cheddar cheese and home-made fake bacon bits made from coconut.
We both thought it was just ok. May try another recipe or tweak this one.
