Vegan since 1975, I decide to answer the question, "What DO you eat?" These posts tell about some meals and recipes my family and I have enjoyed over the years.


Sunday, May 30, 2010

Chick Pea Patties

If you need something to serve on a bun, CHICK PEA PATTIES might be something you could make at home and then not have to go to the store to buy commercially made vegan burgers. I also like them just on a plate with tomato sauce, or even just by themselves as a little snack.

I made some last night, and they are all gone this morning, so somebody must have liked them, because I only ate two, and there were seven to begin with.

(2) 15 ounce cans--chick peas (garbanzo beans)
1/2 cup--whole wheat pastry flour (or another kind of flour)
1/4 cup--nutritional yeast
1 Tablespoon each--wet mustard, olive oil, water
1/2 teaspoon each--tamari and onion powder
1/4 teaspoon--dried oregano
sprinkles of--red pepper and turmeric
1/4 teaspoon--olive oil for frying
additional seasonings if desired

Open and drain two fifteen ounce cans of chick peas (garbanzo beans), and mash them up in a mixing bowl. I used a potato masher, but if you keep at it a while, a fork would do.

Add a half cup of whole wheat flour. I used pastry flour, but it doesn't really make a whole lot of difference. In fact, if you are gluten free, you could use some other kind of flour, such as potato starch or rice flour.

Thursday, May 27, 2010

Dog Crisis Moussaka

MOUSSAKA is a Greek casserole usually made with something other than beans, but beans do very nicely as a substitute for that other substance. This dish is a good use for eggplants, and can be served hot or room temperature. It can be made ahead and reheated, and is good for leftovers.

The casserole is made in three parts, with a layering of thinly sliced eggplant and bean mix topped with a creamy sauce and perhaps some grated vegan cheese on the top.

Take one large eggplant and slice it very thinly, sprinkling it with salt and placing on a plate until you are ready to start layering. The salt will draw out the juices and possibly make the eggplant less bitter.

Meanwhile drain two fifteen ounce cans (approximately two cups) of chickpeas or lentils. The chickpeas should be chopped up somewhat, but the lentils can be used as is. Saute a large chopped onion and garlic clove in two Tablespoons olive oil in a large pot until just beginning to brown. Add two cups of chopped tomatoes (or two fifteen ounce cans), four Tablespoons of red wine, a sprinkle of salt unless the beans are already salted, a sprinkle of pepper, a half teaspoon of cinnamon, and the beans. Simmer this mixture for about twenty minutes in the uncovered pot until it is thickened.

Friday, May 7, 2010

Seitan and Polenta Skillet With Fresh Greens

I am always on the lookout for fast vegan recipes that use ingredients I haven't yet tried much. I bought a premade tube of polenta at Trader Joe's that I needed to try, although the family seemed dubious about its looks. Polenta is cooked corn meal which is moist yet firm, and sliceable. It doesn't need to be refrigerated until you slice into the plastic wrapping around it.

I get Laptop Lunch newsletters monthly, which have recipes, and this month's featured a SEITAN POLENTA SKILLET WITH FRESH GREENS which looked tasty, from Nava Atlas' Vegan Express cookbook. I went to the coop looking for the baby bok choy and fresh spinach, plus the gluten powder I needed to make some seitan. They no longer carried gluten powder, having replaced it with gluten-free baking mixes galore. I did mention to them that not everyone is gluten intolerant, but grudgingly spent over three dollars for an eight ounce tub of premade seitan, because I really wanted to try this recipe. Apparently the other coop in my area has the gluten powder, and I will get a few pounds there next time I'm in town. I already had some green onions and dried tomatoes, which would be the other essential ingredients to have on hand.