Stewed Seitan, Carrots & Tomatoes

This is a pantry/freezer cleaner outer recipe. I have no idea how it's going to turn out. Film at 11.

1 can vegetarian mock duck, drained and rinsed
1 can vegetarian mock pork, drained and rinsed
1 largish tub frozen whole tomatoes (canned would also work, of course)
2 handfuls baby carrots
1 veg bouillon cube
1 tsp Better Than Beef bouillon
a hefty glug of soy sauce
a few glugs of steak sauce
a few sprigs fresh thyme
1/3 bottle of white wine
1 packet vegan golden gravy mix

Throw all ingredients into your slow cooker/crock pot and cook for 8 hours, stirring occasionally.

Asparagus-Dill Tofu Scramble

This recipe is based off one from Peter Berley's The Modern Vegetarian Kitchen. It's still my favorite tofu scramble recipe. This week we added fresh asparagus and dill from the farmers' market.

1 Tbsp olive oil
1/2 cup onion, diced
1 bunch asparagus, chopped
1 clove garlic, minced
1/2 tsp cumin
1/2 tsp turmeric
1/8 tsp cayenne pepper
3/4 tsp salt
1 block firm tofu, drained
1 Tbsp pine nuts
2-3 Tbsp fresh dill, chopped
2 Tbsp lime juice
black pepper to taste

Heat the olive oil over medium heat. Add the onion and saute for 3 minutes. Add the asparagus and cook for 2 more minutes, until the asparagus is bright green and the onion is translucent. Add the garlic, spices and salt and stir for a moment, until fragrant. Using clean hands, crumble the tofu into the pan. Add pine nuts, dill and lime juice and stir until heated through. Serve with toast and veggie bacon of choice.

Texas Caviar

I forget if I've ever posted this. A coworker brought it in last year, and we've been addicted ever since. I'm not particularly fond of any of these things on their own, but together they are magical.

2 cans black eyed peas, drained
2 cups corn, canned or frozen (I vastly prefer frozen)
1 red bell pepper, diced
1 green/yellow/orange/purple bell pepper, diced
1 bunch parsley or cilantro, chopped
1 smallish onion, diced
1 bottle Italian dressing (Kraft Seven Seas works best)
2 bags Fritos Scoops (normal chips will work, but these are really the best)

Combine all ingredients and refrigerate overnight. Consume in vasty quantities. Lasts pretty much forever.

Super-Easy Tostadas/Tacos/Whatever Delicious Things

Sure, I can cook up beans from dried and make rice and all that, but sometimes, you just need a relatively healthy, cheap 10-minute meal. I always end up with leftover avocado, which I like to mash up with a little Tobasco and smear on chips. NOM.

1 can pinto beans, rinsed and drained
1 hefty glug olive oil
1/4 tsp bacon salt (or normal salt)
a few shakes of cumin
1/4 cup chipotle salsa

Combine all ingredients in a bowl and puree with a stick blender. Heat in the microwave (5 minutes) or the oven (15 minutes). Smear on tostada/taco shells* and top with any combination of the following:

1 tomato, diced
1 handful fresh cilantro, chopped
1/2 avocado, diced
chipotle Tobasco sauce
Texas caviar

* If you don't have tostada shells, you can bake corn tortillas in the oven for 10 minutes or so at 400 degrees. Watch them carefully... you want them golden and crispy but not burnt.

Tamarind Lentils & Sweet Potatoes with Quinoa

Inspired by the Tamarind Lentils recipe in Veganomicon, but altered to what I had on hand.

1 large sweet potato, diced
1 cup French green lentils
2 cups water
1/2 cup tamarind sauce
1 tsp curry powder
1 veg bouillon cube

Place all ingredients in a pressure cooker. Bring to a boil, then simmer for 20 minutes.

1 cup quinoa
2 cups water
1/4 tsp salt

Combine in a saucepan. Bring to a boil, then simmer for 20 minutes

Tofu Puttanesca

This took no time at all to throw together, and it was delicious. Inspired by the Puttanesca Scramble in the excellent Vegan Brunch cookbook (which is almost convincing me to buy a waffle iron).



2 Tbsp olive oil
1 block extra firm tofu
6-8 cloves garlic, minced
2 Tbsp fire roasted salsa, or a few dashes of hot sauce
a small handful each fresh oregano, thyme and basil, chopped
1 can diced tomatoes, drained
1 can black olives, drained
1 tablespoon capers, drained

Drain and press the tofu by dumping it into a colander and pressing down on it with a can repeatedly. Cut the pressed tofu into half-inch cubes. Heat the olive oil in a pan and dump the tofu in. Let it sit for 4-5 minutes, then turn. Cook for another 4-5 minutes, or until golden.

Add the following ingredients in stages, stirring after each one: garlic (1 min), salsa, herbs, tomatoes, olives, capers. Stir until heated through, then eat!

Tasty Smoothie that I made tonight

1 frozen banana, in chunks
two handfuls frozen berries
3 handfuls blueberries (fresh or frozen)
2-3 scoops vanilla coconut ice cream (optional)
4-5 leaves swiss chard, washed & chopped
2 handfuls raw cashews
vanilla soy milk
orange juice

Combine and blend on high for 2-3 minutes, or until creamy.

Ingredient Notes: When my bananas start to get spotty, I chuck them in the freezer. When I'm ready to make a smoothie, I chop them up and peel the chunks. I get my raw cashews at the health food store in bulk and store them in the freezer. The ice cream is totally optional, but I like it. I add enough soy milk and orange juice to cover the frozen stuff, then add more as needed. You could also use kale or spinach in place of the swiss chard. When blended up, you can't taste the greens. They add vitamins.