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.


Thursday, March 24, 2011

Sauergluten with Red Cabbage

Sometimes I want a stronger, more flavorful meal than the children like, or will even try, and this SAUERGLUTEN WITH RED CABBAGE scared them into eating ramen noodle soup with their friends last night. Initially stung, I soothed my wounds with the pleasing thought, “All the more for me!”

My inspiration was a recipe in Brother Ron Pickarski's Friendly Foods cookbook. I had every intention of following it to the letter, until it came to the part where I was supposed to let it marinate for twenty-four hours. I wanted it for dinner, so that wasn't going to work for me. Also, I had already planned ahead, by roasting my seasoned gluten the day before, so that was about as forward thinking as I wanted to be.

Thursday, March 17, 2011

Miso Mushroom Gravy

MISO MUSHROOM GRAVY is good on brown rice. Miso was thought to protect against radiation sickness in Japan after the atomic bombings. Some people have found it helps them after radiation treatments. It is also a delicious salty condiment with the added benefit of friendly bacteria, and should be added at the end of cooking when the gravy is warm, not hot.

1/2 pound--mushrooms
2 Tbl--olive oil
1/2 cup--whole wheat flour
1 tsp--garlic powder
1 tsp--nutritional yeast
2 1/2 cups--hot water
1/4 cup--red or other miso
1/2--juiced lemon

Serve on brown rice, with greens, salad and tofu.

Heat a kettle of water.

Slice half a pound of your favorite mushroom. I used white. In a frying pan, saute the mushroom slices in two tablespoons of olive oil until they are limp and slightly reduced in size.

Sunday, March 13, 2011

Bean Soup With Dulse

We got home late tonight, but I wanted something to eat, and to use up the leftover navy beans I hadn't used in the baked beans, so I made A BEAN SOUP WITH DULSE.

Saute one large chopped onion in a couple of tablespoons of olive oil, adding in a bulb of chopped garlic, half a teaspoon each of cumin seeds and turmeric, and half of a crumbled red pepper, or a quarter teaspoon red pepper. I also added half a teaspoon of horseradish powder because I saw it and had forgotten I had it.

Friday, March 11, 2011

Baked Beans

This time the BAKED BEANS turned out fine. I soaked too many navy beans and my pressure cooker was so full I decided to just boil them for two hours. At that point the beans I was going to use to make the baked beans were done enough. The remainder I pressure cooked for another twenty minutes to make sure they were soft enough. They can be used in a soup in the next couple of days. My enormous amounts aren't necessary for smaller, less hungry families, so I will give a recipe that fits into normally sized cookware and stomachs.

Tuesday, March 8, 2011

Hot and Cold Chili and Cornbread

I get inspiration for meals from seeing what other people are cooking, making my own version up. That's the fun part of cooking. I saw a couple of recipes for CHILI, so decided to make one myself.

Saute two large chopped onions and about seven chopped garlic cloves in two tablespoons of olive oil. Start with the onion first, later adding the garlic, as it cooks faster. Throw in a teaspoon of cumin seeds and if you like hot foods, a chopped dry hot red pepper, or some red pepper flakes.

Wednesday, March 2, 2011

Outer Crunch Tofu, Biscuits, Gravy, Collards, Carrots, Peas

I'm also posting photos and mentioning what I had for dinner at Vegan Home Cooking on Facebook, so look on that page for additional information of meals I didn't post here, and "like" it, if you do...

This TOFU was cut in large rectangular pieces and dipped in whole wheat flour, nutritional yeast and some seasonings (garlic powder, salt and basil), then roasted at 425 degrees on an oiled cookie sheet, with a spray of oil over the top. Turned after thirty minutes, roasted another fifteen. Had a nice crunch. Might have had more flavor if the tofu slabs were marinated first. I'll try that next time.

The GRAVY was made with the leftover flour I dipped the tofu in, stirring it over heat with some olive oil, adding some more nutritional yeast, and slowly whisking in hot water. Added tamari and then lemon juice at the end of cooking.

Tuesday, March 1, 2011

Split Pea Soup and Boston Brown Bread

I was going to make some SPLIT PEA SOUP last night and thought I would make some cornbread to go with it, but then I saw a recipe in my binder for BOSTON BROWN BREAD and thought I would try that, instead.

For the soup, in a large pot saute one large chopped onion in two tablespoons of olive oil, adding in five sliced medium sized carrots, three cubed potatoes, and eventually around five minced garlic cloves.

Add four cups of rinsed green split peas. They may clump together, but once you add in the water, it will be fine. Add twelve cups of water. Cook this for longer than you think, depending on how fresh the peas are. Bring it to a boil, then lower the heat to simmer. The peas should begin to break down from the shape of peas into pea mush by the time they are done. Maybe I didn't have it cooking at a hot enough temperature at first, but it took about an hour and a half. I would think usually it would take under an hour.