Sunday, September 30, 2007
Saturday, September 29, 2007
Friday, September 28, 2007
Thursday, September 27, 2007
Wednesday, September 26, 2007
Tuesday, September 25, 2007
Monday, September 24, 2007
Chickpea Coconut Curry
- 2 tbsp oil
- 1" piece of ginger, finely chopped
- 1 clove garlic, minced
- 1 can of chickpeas, rinsed
- 1 cup corn
- 1 can coconut milk
- 1 tsp Thai Kitchen yellow or red curry paste
- 1 tsp soy sauce
- 2 tsp brown sugar
- juice of 1 lime
- 3 small bok choy
- chopped cilantro
1. Heat oil in a wok on med-hi. Throw in ginger and garlic and stir fry for 1 min.
2. Add chickpeas and curry paste and stir fry for 3-4 mins.
3. Add coconut milk, corn, soy sauce, sugar, and lime juice. Bring to a boil.
4. About 5 mins before you want to serve the dish, and the bok choy. Cook until softened, but still crunchy.
5. Garnish with cilantro and serve.
TIP! The four flavours of Thai food are sweet, salty, hot, and sour. Adjust the seasonings to your own taste.
Sweet Seitan Stir-fry
- 2 cups of beefy seitan, cut in strips
- 4 tbsp soy sauce
- 4 tbsp sherry
- 2 tbsp sugar
- 2 tbsp oil
- snow peas
- sliced carrots
- 1 clove garlic, minced
- 1/2 cup hoisin sauce
- 3 green onions, sliced
1. Marinate seitan in soy sauce, sherry, and sugar for 30 mins.
2. Heat oil in wok on med-hi. Fry drained seitan for 5 mins. Remove from wok.
3. Stir fry peas, broccoli and carrots (amount is up to you) for 5 mins. Add seitan and garlic and cook until fragrant.
4. Add hoisin sauce and onions, and cook until heated through.
Sunday, September 23, 2007
Saturday, September 22, 2007
Friday, September 21, 2007
- 4 medium sized potatoes
- 1/3 head of cauliflower, chopped into florets
- 2 tbsp oil
- 1 fresh green chili, chopped
- 1 tsp coriander
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp tumeric
- 1/2 tsp salt
- 1/4 cup of water
- 1 tomato, chopped
1. Peel potatoes and cube. Parboil them with the cauliflower for about 6-8 mins. Drain.
2. Heat oil in a wok, or large pan. Fry chili for 1 min, then add potatoes and cauliflower and fry for 5 mins.
3. Add spices, tomato, and water. Cook until veggies are tender (10 mins or so). Garnish with chopped cilantro if you have it.
I use a commercial tandoori masala spice mix for this one, but I suppose you could make your own. I take tofu that has been frozen and thawed, slice it into thick slabs, and marinate in the following:
- 1/2 cup of plain soymilk (you are really supposed to use yogurt, but the only soy yogurt I can find here is expensive and pretty nasty.)
- 2 tsbp oil
- 2 tsp tandoori masala (or more, if you like)
The thawed tofu will soak up the liquid. Then, grill on a vey hot and well oiled grill for 5 mins per side.
I know, nobody wants to hear about animal cruelty on a blog about family meals and tasty food. But, one of the major reaons I became a vegan was because of modern factory farming practices. I don't think anyone can watch this video and not feel some compassion, even if you despise Peta. It is sobering and worth a viewing.
Thursday, September 20, 2007
Wednesday, September 19, 2007
Tuesday, September 18, 2007
Last night we were looking for a quick and easy meal, and that was not easy since grocery day is coming and the fridge is beginning to look bare. My father-in-law took charge (so I could catch up on work after a weekend away), and came up with a tasty BBQ feast.
1. Grilled tofu, basted with BBQ sauce.
2. Zucchini, red onion, eggplant, and red pepper skewers (coat in olive oil, season with salt and pepper and dried basil).
We served this with some squash (cooked in the microwave and mixed with maple syrup), and boiled red potatoes. Very tasty.
TIP! Freezing tofu makes for a chewier texture. Plus, when it thaws it makes the tofu more "sponge-like" which means it will soak up whatever marinade/basting sauce you are using.
Monday, September 17, 2007
Thursday, September 13, 2007
Wednesday, September 12, 2007
Tuesday, September 11, 2007
Monday, September 10, 2007
FOR THE CRUST:
- 2 cups all purpose flour
- 3/4 tsp salt
- 1 cup non-hydrogenated vegetable shortening
- 5-6 tbsp ice cold water
1. Mix together flour and salt in a large bowl.
2. Cut in shortening with two knives, or pastry cutter.
3. Stir in enough water with a fork for the pastry to come together in a ball.
4. Roll out on a floured surface in a shape that fits your baking dish.
FOR THE FILLING:
- 1 tbsp oil
- one onion, diced
- 1 stalk celery, chopped
- 2 carrots, sliced
- 4 potatoes, peeled and cubed
- 2 cups of cubed seitan (or one can of chickpeas, rinsed)
- 1 cup frozen corn
- 1 cup frozen peas
- 1-2 tbsp flour or cornstarch
- 2+ tbsp vegan "chicken" broth powder
1. Saute onion and celery in a saucepan. Preheat oven to 350.
2. Add carrots and potatoes, and cover with water. Bring to a boil and simmer until veggies are soft (15-20 mins).
3. Add seitan (or chickpeas), corn, and peas.
4. Mix flour or cornstarch in a few tbsp of water and add to veggie mix. Cook until mixture thickens. Add more if still too thin. Add broth powder, salt, and pepper to taste.
5. Pour into glass or Corningware dish (9x13 or so). Roll out crust while mixture cools. Put crust on top of veggie mixture, and cut a few slits in the crust to allow steam to escape. Bake for 40-60 minutes, until crust browns.
The kids loved and asked for seconds. Mmmmm . . . comfort food.
Sunday, September 9, 2007
I love the Vegan Lunchbox blog (you can order the book from there as well), and found this book a fantastic resource for the kids' school lunches and ours as well.
3. Vegan Cupcakes Take Over the World