Couscous Salad

April 29, 2008 at 11:16 am | Posted in Vegan Recipes | Leave a comment
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Last night I made a really simple couscous salad. I’m sure it’s not very original, but it was delicious!! I used Israeli couscous (the first time I’ve tried cooking it). I think this kind of couscous will become a staple food item for me; it was really good! More substance than regular couscous, and more fun than regular pasta!

For the couscous salad, I used:

  • 2 cups Israeli couscous
  • 3 cups water
  • 1 cup marinated mushrooms, with some of the liquid (I got the mushrooms at an olive bar at the grocery store… olives would work well with this too!)
  • 1 cucumber, diced
  • 1 can of chickpeas
  • juice of one lemon
  • about 1 Tbsp. olive oil
  • salt & pepper

Since this was my first time making this kind of couscous, I may have not gotten the proportions of water to couscous quite right. When the couscous was cooked, there was still a little extra water left, so I just drained it out.

One of my friends on a vegetarian/vegan forum I post on suggested that I could use “faux feta” in this salad also. I think that’s a fantastic idea! (Crumbled tofu, marinated in olive oil, and whatever herbs you like…. sage, oregano, paprika, etc.). Unfortunately I didn’t have any tofu on hand last night, but next time I make this I’ll definitely make it with the faux fata. Next time I might add more veggies also… carrots, tomatoes, parsley….


Homestyle dinner

April 22, 2008 at 11:39 am | Posted in Dinner | Leave a comment
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Last night I felt like making a simple, homestyle kind of meal. I was home in the afternoon, so I threw a pot of beans (pink beans and white baby lima beans) on the stove and simmered for a few hours. Even though I hadn’t presoaked them, they turned out fine. Near the end, I added a few diced up Tofurkey franks. I also made some fried potatoes, with cajun seasoning.

I wanted to make some kind of zucchini patties, but couldn’t find a good recipe. So I improvised one, and it turned out fine– but the taste wasn’t quite right. I’m not sure how I would change it, but it definitely needed something else. I used grated zucchini, carrots, and tofu, along with some salt, pepper, nutritional yeast, and Spike vegetable seasoning. I added just enough chickpea flour (the only kind of flour I have on hand right now) to be able to soak up some of the moisture and hold it together. I fried it in olive oil, and served it on top of pea shoots (yum, crunchy!). I think maybe next time I would add some paprika, or garlic salt, or something… it was just lacking somehow.

Spinach and Curry for Breakfast!

April 10, 2008 at 9:02 am | Posted in Uncategorized | Leave a comment

Last night Scott and I went out to eat supper, and found the farmer’s market in full swing a few streets down from the restaurant. We didn’t really need to buy anything (we’d already bought groceries for this week), but it’s always so much fun to wander through and look at all the delicious fresh fruits and veggies for sale.

As we wandered through and looked at the produce, someone came up and offered us a sample of Afghani food that he was selling. I declined (the sample had a big dollop of yogurt on top), but Scott ate it and he said it was delicious! I felt really bad for refusing the free sample; I hate hurting people’s feelings. So I went up to the stall to see what they were selling, and it all looked amazing! And to my surprise, a lot of it was vegan! I tried a sample of a red lentil curry, and it was really good! So Scott and I bought some spinach bolani and some lentil curry. And the guy threw in (literally, threw in our bag as we were leaving), some more flat bread. So nice!

So, I’m having spinach and curry for breakfast today! I was super excited to see that both things are vegan! The ingredients listed on the curry are: roasted red lentils, tomato, onion, olive oil, curry, salt, and spices. The ingredients for the spinach bolani are: unbleached flour, spinach, green onion, cilantro, soybean oil, salt, and spices. They are both delicious; spinach is one of my all-time favorite foods, and this lentil curry is just phenomenal!! So spicy, and so good!

I can’t believe that I have never had any Afghani food before. I normally consider myself to have somewhat of an adventurous palate, but I don’t think I even know what any typical Afghani dishes are. Now, though, I’m determined to go out and find some Afghani restaurants! I love this food!

Chili & Cornbread

April 8, 2008 at 7:14 pm | Posted in Uncategorized | Leave a comment
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Last night I made veggie chili, and although it was ok yesterday, it tasted amazing today! Something about letting the flavors meld together overnight makes it taste so delicious as leftovers! And I’m glad I had it in the fridge today, because today was one of those cloudy, overcast, slightly chilly days that makes it feel like it’s winter again (even though it should be spring.)

Here’s my recipe for the veggie chili:

  • 2 tbsp oil (I used safflower oil)
  • 1/2 onion, diced
  • 2 small zucchini, sliced
  • 2 small carrots, sliced
  • about 6 white mushrooms, sliced
  • 1 small red pepper, diced
  • about 1 cup (or more) TVP
  • 1 tomato, diced
  • 2 small cans tomato sauce
  • 1 can white beans
  • paprika, garlic powder, cayenne pepper, and chili powder to taste
  • a few tbsp of green taco sauce
  • 3-4 tbsp nutritional yeast
  • some water (as much/little as you want)

Basically, I just sauteed the veggies in the oil for about 2-3 minutes, then added everything else and simmered for about 30 minutes.

Also, tonight I improvised a recipe for green chile cornbread. It turned out decently good! I didn’t measure ingredients exactly, but here’s what I used:

  • about 1 1/2 cups yellow cornmeal
  • about 1/2 cup whole wheat flour
  • about 3 tbsp sugar
  • about 1 tsp salt
  • about 3-4 tsp baking powder
  • about 4 tbsp ground flax seeds mixed with a little water
  • about 3-4 tbsp safflower oil
  • about 2/3 container (small) of Tofutti Better Than Sour Cream
  • about 1 cup (or less??) water
  • 1 small can diced green chiles

I put the cornbread in a lightly oiled casserole dish and baked it in the oven at 425 for 30 minutes. The outside was done, but the center was still undercooked… so I cut out two pieces from the side (since we were hungry!) and kept cooking the rest of the cornbread for about 10 minutes.

And, finally, one more picture! Normally, my cats Nathaniel and Mirabella just sort of tolerate each other (well, she tries to play with him but he acts disdainful and offended by her playful advances), but I caught them snuggling together the other day! Aren’t they cute?!

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