Neil made me this one night for dinner and then we made it for my parents while they were visiting. We just use our favorite veggies and tofu and it is so good.
20-Minute Pad-Thai-Style Noodles- vegcooking.com
You’ll find most of these ingredients in your pantry and fridge. In the time that it takes to boil pasta, you’ll have a delicious meal!
For the Sauce: 1/2 cup smooth peanut butter 1 cup hot vegetable broth 1/4 tsp. ground ginger 1 Tbsp. Sriracha sauce (or more, to taste) 2 Tbsp. sesame oil 2 Tbsp. flour
• Whisk all the ingredients together until smooth.
For the ‘Pad Thai’: 1 pkg. fettuccine noodles 2 Tbsp. extra virgin olive oil 1 1/2 Tbsp. minced garlic 1/3 cup sliced red onion 1 cup sliced mushrooms 1 broccoli crown, cut into florets 1/3 cup shredded carrots 1 yellow bell pepper, seeded and thinly sliced 1/4 cup crushed peanuts
• Cook the pasta according to the package directions. Drain. • Meanwhile, heat the oil in a wok or large sauté pan over medium heat. Add the garlic and sauté for 1 minute, or until fragrant. • Add the onion, mushrooms, and broccoli. Sauté for 3 to 5 minutes, or until the onion has softened. • Stir in the carrot, bell pepper, prepared sauce, and cooked pasta. Sauté for 3 to 4 minutes, or until the sauce thickens and the dish is heated through. • Top with the crushed peanuts before serving.
Tofu is slow cooked in a zesty homemade barbecue sauce for a delicious anytime meal.
2 lbs. extra-firm tofu, pressed and diced 1 1/2 cups ketchup 3 Tbsp. brown sugar 1-2 Tbsp. soy sauce 1 Tbsp. cider vinegar 1 Tbsp. red pepper flakes 1/2 tsp. garlic powder Salt, to taste Black pepper, to taste
• Combine all the ingredients in a slow cooker. Cover and cook on low for 4 to 6 hours. • Serve on a bed of lettuce or on a hoagie roll.
Makes 4 to 6 servings
I made this the other day for Neil and it was soooo good. His mom then made it with vegan meatballs and added some mushrooms and a little water to thin it out and it was amazinggg!
So I just opened up a packet of veggie jerky and it inspired me to write this post. i have only tried a few types of veggie jerky specifically primal strips and tasty eats. Also a few kinds of dried bean curd type from the Asian market.
Tasty Eats is horrible. VERY dry and the Jamacian Chicken one is awful tasting. I couldn’t even swallow it. On the other hand Primal Strips are very good I love the texas bbq and my boyfriend loves the lime one.
It’s been crazy lately with presentations, exams and march break. Neil and I just got back from Vermont yesterday and are trying to get back into our routines. Soon we will be posting more recipes and will be working on getting recipes up a few times a week.
Neil and I decided since February 13th was our 5 month anniversary and Valentines day was the next day that we would each take on the challenge of making each other dinner. I got 2/13 and I decided to make a vegan 5 course meal.
The First Course:
Roasted Red Pepper Soup (vegcooking.com) Creamy and savory, this soup is the perfect starter for any romantic meal. 1/2 cup vegan margarine (try Earth Balance brand) 1 large white onion, minced 2 carrots, peeled and finely chopped 2 garlic cloves, minced 3 roasted red peppers, seeded and chopped 2 cups vegetable stock Salt and pepper, to taste 1 cup plain soy milk, at room temperature Fresh basil for garnish • In a medium pot over medium-high heat, melt the margarine. Add the onion, carrots, and celery. Sauté until slightly softened. • Reduce the heat to medium and add the garlic. Continue cooking, stirring often, until the vegetables are soft. Add the peppers and cook for another 10 minutes. Add the vegetable stock and season with salt and pepper. • Purée in a blender until smooth. Return to the pot and stir in the soy milk. Cook until warm. • Divide evenly into 4 bowls and garnish with the basil.
Makes 4 servings
Second Course:
Stuffed Crescent Rolls
1 pkg. whole wheat crescent rolls 1/2 mushrooms 1 small onion 1 clove garlic 1 T olive oil to cook in
sautee in a pan. grease a muffin tin. stuff the mushroom/onion mixture into crescent rolls and place in muffin tin. bake at 375F for 11 minutes.
Third Course:
Sundried Tomato Penne
1/2 small jar of sundried tomatoes with oil 1 T italian seasoning 1 t crushed red pepper
Blend in a food processor and mix with warm whole wheat penne.
Fourth Course:
Stuffed Portabello Mushrooms · 2 portabella mushrooms · ¼ c spinach, chopped · ¼ c bell pepper · 1 clove garlic, chopped · ¼ c onion, chopped · 1 tbsps olive oil · 2 tbsps vegan parmesan (1 tablespoon for each mushroom) · Salt and pepper · 1 c red rice Cut the portobello stalks and carve the inside using a small spoon, reserving the flesh. Cover the portobellos with a little oil, using your hands so that the oil goes everywhere. Put them in the oven and grill them until they are almost done. cook bulgar according to directions Drain. In a pan, heat some olive oil, sauté bell pepper, garlic, onion, spinach and portobello flesh. Add the bulgur and stir everything together. Salt and pepper to taste. With this mixture, stuff the portobellos, sprinkle with parmesan and bake for 5 minutes
Directions: Mixture can be prepared the night before you plan to make it. Preheat oven to 375F. Soften tofu in large mixing bowl, combining in cocoa powder, vanilla extract and sugar. Once the added ingredients are combined, gradually stir in chocolate soy milk. Make sure all ingredients are well combined.
Pour mixture into graham cracker crust. Place in preheated oven for 25 to 35 minutes until the top of the cheese cake appears solid. Allow cheesecake to sit in fridge for 1 to 2 hours, before serving. This recipe for Vegan Chocolate Cheesecake serves/makes 4
Cookie Crust: 2 1/2 cups vegan creme-filled chocolate sandwich cookies (i.e. vegan version of Oreos) 2 tablespoon margarine Cookie Crust:
1. Pre-heat oven to 350 degrees F.
2. Place cookies in large plastic bag and crush with rolling pin. Or crush the cookies in a food processor.
3. Transfer crumbs to medium bowl, drizzle with melted margarine, and mix with fingers until well combined. Pour crumbs into 9-inch pie plate.
4. Press crumbs evenly onto bottom and up sides of pie plate.
5. Refrigerate for 20 minutes to firm crumbs, Bake until crumbs are set, about 10 minutes. Let it cool.
For lunch one day I made a sweet potato corn chowder and a veggie burger on top of curried lentils and spinach topped with homemade hummus and sauted mushrooms, onions and red peppers.
