Fourth of July

July 11, 2008 at 4:21 pm | Posted in Uncategorized | Leave a comment
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I’m finally getting around to posting my 4th of July pictures! I attempted to make a vegan hotdog, based on Susan V’s vegan pepperoni recipe. I changed a few things, to try to make it more hotdog-like; I didn’t use all of the seasonings in the pepperoni recipe, and instead used a mixture of cayenne pepper powder, garlic powder, paprika, and I can’t remember what else. I also mixed ketchup, miso, and water for the liquid ingredients, leaving out the cashew butter, liquid smoke, and agave nectar. I also added pureed firm tofu with the liquid ingredients. My attempt at changing this recipe wasn’t quite successful– I think I didn’t get it quite right. It ended up being kind of tough and chewy, although it did taste pretty good.

I also made a red, white and blue salad for the 4th of July! I got my inspiration from this NY Times article about picnics, and this NY Times article about healthy foods. I used white peaches, orange tomatoes, frozen blueberries, sunflower seeds, and grated raw orange beets. For the dressing I mixed together white wine vinegar, lime juice, a little bit of olive oil, and sugar. It was good!

In other happenings, I’ve discovered spelt! It’s a variety of wheat, as I understand, and it is easy to cook– just boil with water, as you would for rice. It cooks quicker than brown rice does, and it tastes really good– it has a chewy texture and nutty, sweet flavor. I used it in this garbanzo bean salad: garbanzo beans (cooked from dry), spelt, tomato, cucumber, onion, dill, powdered ginger, and olive oil-apple cider vinegar-lime juice dressing, with salt and pepper.

I also used spelt like rice or pasta, topping it with a stroganoff-like dish (mushrooms and rehydrated soy strips).

Finally, here’s my favorite sandwich right now: a mock egg salad sandwich, made by mashing firm tofu with your favorite brand of vegan mayo, dill, and garlic salt.


Jicama Salad

June 10, 2008 at 1:09 pm | Posted in Vegan Recipes | 3 Comments
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Summer is here (well, not technically, but it definitely already feels like summer)! I’m determined to eat more salads over the summer, and this was a fun start. I found a jicama at the store the other day, and while I’ve eaten jicama once or twice, I’d never made anything with jicama before. So, I had fun concocting this salad!

Jicama Salad

  • about 1/8 of a jicama, peeled and diced
  • 2 yellow tomatoes, diced
  • 1 red pepper, diced
  • 1 small package smoked tofu, diced
  • 1/4 cup pine nuts
  • 1/4 cup olive oil
  • 1/8 cup orange juice
  • 3 Tbsp. apple cider vinegar
  • dashes of dill, paprika, powdered ginger, salt, and anything else to taste
  • (I may have added just a tiny dash of dijon mustard, and maybe even a little agave nectar too…. but I can’t remember for sure)

Mix the diced veggies and pine nuts in a salad bowl. In a blender, combine the olive oil, orange juice, vinegar, herbs, and whatever other seasonings you want to add. Pour the dressing over the salad, and serve! (Just a note, this salad doesn’t save well in the refrigerator, since the salad dressing hardens in the refrigerator. If you don’t think you can eat it all in one sitting, you could keep the salad and dressing in separate containers–i.e., don’t mix them in the same bowl– and then bring the dressing to room temperature to de-congeal before serving it again.)

Anyways, my big summer food plans are:

  • eat lots of fresh fruits and veggies
  • make up lots of salad recipes, and salad dressings
  • buy an ice cream maker and make lots of vegan ice cream
  • make lots of flavored iced teas and lemonades
  • make up some new veggie burger recipes

Yeah summer!!!

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….

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