Twice baked potatoes

I used to make my own recipe for these back in my pregan days.  I used copious amounts of sour cream, but pretty much they were like the video in the link below:

Twice Baked Potatoes - Food Wishes

Anyhow, I think I can veganize them as follows:

Bake several russet potatoes at 400ºF for an hour.

Placing them lengthwise, cut about 1/3 of the skin off, and scrape out the the potato from the skin.  Save the cut part, and put it inside the hollowed out larger part.

Mix together the baked potato, some Earth Balance spread, some green onions, salt, pepper and cayenne pepper.  When mixed well, add some Daiya cheddar shreds and some vegan sour cream. (The original recipe calls for butter, cheddar cheese and heavy cream)  Mix all this together very well, until it is creamy.  Fill the potato husks so they are heaping with potato filling.

Bake the filled potatoes at 400ºF for 20-30 minutes to brown them.

Eat and enjoy!

The BEST Pumpkin Muffins

Vegan With A Vengeance rides again.  That has to be one of the best cookbooks I've ever owned.  It's worth the price just for the pancakes and The Best Pumpkin Muffins (which are in the oven cooking NOW).  Anytime the kids will scarf down something, I end up making it all the time.  And I've also taken the pumpkin muffins to work and shared them with co-workers.  They're better than anything you get at a café, vegan or otherwise.  I will have to make a second pot of coffee just to enjoy with these muffins.

I did have to toss out an old can of pumpkin.  There was green fuzzy stuff growing on the side.  So I opened a new can.  Yes, in a family kitchen, you do find some science experiments in the fridge.  We had just put off using the rest of the pumpkin for forever.  Not this time.  I think I will make some Super Moist Pumpkin Bread later on.

Now for a shameless plug:  You can find a lot of Isa Chandra Moskowitz's recipes on The Post Punk Kitchen website.  However, if you're like me, and you realize the woman is a genius with recipes, you're going to want to buy ALL of her cookbooks. (I don't have them all yet, but I'm getting there.)  I have learned so much from the PPK, I can't even begin to tell.  I think, in a way, cooking and especially baking, is all about proportions of ingredients.  ICM gets it right pretty much every time.  I have yet to make one of her recipes that doesn't work, even if I don't adhere perfectly to everything in it.  As she says in Appetite For Reduction, there are no weird ingredients or strange concoctions; just good food.

Lentil Chili

Lentil Chili recipes is on pg. 6 of this pdf ,  This recipe is also in the Forks Over Knives Cookbook on page 128.

There's something inherently satisfying about chopping up lots of vegetables and putting them all in a pot and having Brian come in the kitchen and say, "That smells good!"  I have to sit down to do all my chopping, but still, it's chopping up fresh veggies, instead of using something out of a box.  And there's no oil in this recipe; you don't sauté the vegetables in oil, but in vegetable stock.  All of us could use cutting down on fat in this household (looks like I won't be making vegan brownies again anytime soon!  And no vegan ice cream for a while!) but I especially need to cook with whole foods and cut out fat and sugar.  Even as a vegan, I tend to eat a lot of junk.  I just hope this chili tastes as good as it smells.  And it smells delicious.  I'm slow cooking it on top of the stove.

Homemade vegan lasagne!

Brian decided last night that he wanted lasagne!  SO... he sautéed a bag of stir-fry veggies, and added pasta sauce to them.  I came home and made tofu ricotta (so easy, just took a fork and stirred up the tofu with basil, oregano, salt and pepper).  Brian layered the tofu ricotta and the sauce with the noodles and topped with Mozzarella and Cheddar Daiya.  We baked it for about a half hour or a little more.  It was delicious!  Nice job, Brian!  We will definitely have this again!

I can't believe I forgot...

...to mention that I also made, over the weekend, a shepherd's pie.   Pretty simple.  Vegan mashed potatoes - mmm, yummy.  I like them better than the old dairy-laden ones - topping innards consisting of bagged frozen veggies thawed & sautéed with tempeh to make a satisfying filling.  My mom LOVED them.  I am definitely making this and using tempeh again.

Here and there

Well, this weekend has been a very nice change of pace.  Four days off.  In a row.  It's times like this it pays to work for the feds.

Anyhow, I made chili again.  And this time, I forgot the corn.  It wasn't as good. :(  But still edible+.  I used a package of Hambeens Beans, without the flavor pack, and added some leftover baked beans, and the usual suspects (bell pepper, onion, garlic)  Brian said it was too spicy, which surprised me, because I put the same amount of chili powder in it that I did before, though I did add some cumin.  Maybe the cumin put it over the top for him.  Also, that 1/8 tsp cinnamon.  I think I may up that to ¼ tsp and see how that works.

This morning, The BEST Pumpkin Muffins from Vegan With A Vengeance.  I LOVE that cookbook.  It is already looking raggedy ass because of all the cooking I've done with it.  Oooh, and the pancakes - made those twice this weekend.  The first time (Friday) I left one of them in the skillet too long, but it still tasted pretty good.  Yesterday, they came out perfect.  Mmmmm.

Later today, I will be making hummus, as well as some bean burgers (leftover chili, you know).  I am finding that making up my own recipes is quite fun.

Sweet three-bean vegan chili

Ingredients:

@ 1 TBSP olive oil
3 cloves garlic, minced
1 medium sweet onion, diced
1 red, orange, or yellow bell pepper, diced
1-4 oz can mild chilis
1-15 oz can black beans
1-15 oz can kidney beans
1-15 oz can canneloni beans
1-15 oz can sweet corn
1-15 oz can diced tomatoes
1½ tsp chili powder
1/8 tsp cinnamon

In a large stew pot, sauté the garlic, onion, and bell pepper until the onion is translucent.  Add the chilis, all the beans, and the corn, and stir. (Do NOT drain the beans or corn)  Add the tomatoes, and bring to a boil.  Reduce to a simmer, and add chili powder and cinnamon.  Simmer for at least 35 minutes, or until it tastes done.

I had some of this last night, served with tortilla chips crushed on top.  YUM!

This can also be made by cooking dried beans in the crock pot, then adding all ingredients except tomatoes.  Tomatoes should only be added to the crockpot during the last hour of cooking, after the beans are tender.

It's a New Year

After a much needed break, I'm back, both here online and at work.   Some of the more interesting moments of the past couple of weeks are as follows:

Last night, I came to the realization, after cutting myself chopping a spaghetti squash in pieces, that meat cleavers are not of much use at all except to injure oneself if they aren't aimed properly.  I think I'm going to get rid of mine.

Omnivores CAN cook vegan meals AND make them taste good.  Marcus made his pasta sauce with chopped veggies and tomato sauce.  MMMMM.  The man has inherited his father's extensive abilities in the kitchen.  Now to convince him of this.

It IS possible to put everything I need for several days in a cooler, and still eat too much.

Tofurkey is one of the best inventions known to man, followed closely by Veganaise.  Finally something to change up with peanut butter for lunch.

Just because I'm vegan doesn't necessarily mean I will eat healthy all the time.

And - Chinese food for Christmas dinner ROCKS.

Being vegan, especially now

For some reason, I have quite a craving for meat lately.  I don't really know why.  Maybe it's because I'm surrounded by meat eaters.  I never realized just how pervasive - actually downright ubiquitous - eating meat is.  It's everywhere.  And cheese and eggs and milk are in EVERYTHING.  I've gotten so I don't like to go out to eat, because there are few vegan options, and I am tired of what few there are.

I'm not going to quit - but... it sure is frustrating.  And I need to get some exercise.  Maybe I should make my New Year's resolutions early.  Lose more weight, start exercising at least three times a week - those are two that MUST happen.

Seitan - my first try

Seitan with Satan - Heavy Metal Vegan Cooking In the video, they use the seitan recipe from Veganomicon. I went back a little and used the one from Vegan With A Vengeance. The only difference I noted was that the recipe in VWAV has tomato paste and lemon zest in it. I didn't have a lemon, so I put a couple of squirts of lemon juice in the recipe instead. It will be interesting to see how it turns out. It is simmering for an hour. Then it has to cool for an hour. Smells pretty good.

Did I mention nutritional yeast smells pretty good?

UPDATE: I think I need to follow the recipe a bit more carefully. AND I think I want to use water to make it rather than vegetable broth. Gonna try the recipe in Veganomicon next time.

Good news and tonight's dinner

Two things:

First, I have lost two more pounds.  Considering the fact that I do my worst eating in the summer, that is not too awfully bad.  But I can do better.  MORE FRUIT PLEASE.

Secondly:  We're having the following for dinner tonight.  It is another of my favorite recipes.  It is a veganized version of a recipe for Sage Squash and Pasta I found on the Better Homes and Gardens site.

Butternut Squash and Pasta With Sage

From Better Homes and Gardens: 

Browned butter and sage help to flavor this simple pasta dish. This is a delicious way to enjoy butternut squash, or use another winter squash or pumpkin in this dish. I love it just the way it is, but feel free to add some cooked white beans or baby lima beans for extra protein. Use rombi pasta, farfalle, or a similar flat or ruffled pasta.

 To veganize this recipe, I have replaced the butter with Earth Balance, and Parmesan cheese with vegan Parmesan flavor topping.  You could also top with nutritional yeast if you like.

Ingredients:

• 1 medium butternut squash, about 2 pounds
• 1 large sweet onion, coarsely chopped
• 1 scant teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 3 to 4 tablespoons olive oil
• 8 ounces rombi, farfalle, or similar flat or ruffled pasta
• 4 tablespoons Earth Balance or other vegan spread or margarine
• 2 dozen sage leaves
• 2 medium cloves garlic, minced
• salt and pepper, to taste
• 1/2 cup Parmesan flavor topping

Preparation:

Heat oven to 375°.

Using a vegetable peeler, peel the squash. Scoop out seeds and cut into 1/2- to 1-inch cubes. Combine squash, chopped onion, and 1 scant teaspoon kosher salt, 1/8 teaspoon pepper, and 3 to 4 tablespoons of olive oil. Toss to coat and spread out in a large jelly roll pan or roasting pan.
Roast for about 30 to 35 minutes, or until tender and lightly browned, turning about halfway through the roasting time.
Meanwhile, cook pasta as directed on the package; drain and rinse with hot water. Set aside.
In a large saucepan or skillet over medium-low heat, cook Earth Balance and sage leaves until the butter begins to brown. When the sediment turns medium brown, add the garlic and continue cooking for about 1 minute. Do not let the solution burn. Remove from heat and remove the sage with a slotted spoon; use a spoon to crumble. Add the cooked and drained pasta to the mixture, along with the crumbled sage and roasted butternut squash and onions. Put back on the heat and continue cooking stirring, until pasta and squash are hot. Taste and add salt and pepper, as needed. Toss with the 1/2 cup of  vegan Parmesan type topping just before serving.  Serves 4-6


Now, some things I'm doing differently tonight:  I'm sautéing the onions with the Earth Balance instead of roasting them, because I forgot to chop up an onion when I was peeling and cutting up the squash.  Secondly, I am not using fresh sage leaves.  Instead, I'm adding about 1½ teaspoons of dried sage when I add the pasta.  I think that is all the changes.  I'll post again if I make any others.

Considering my eating has not been all that disciplined in the last three months, I should not be surprised when I weigh tomorrow.  I don't think I've lost any more weight, even though I hope I have.  Just a couple of pounds less would be nice.

Another person's success story

Beyond Willpower: One Year Anniversary and an update 

This lady has lost quite a bit of weight since going vegan.  I have lost about 26 pounds.  I just wish it would come off faster.

Eating vegan - a new beginning

I'm too late for the Vegan Month of Food (Vegan MoFo), but I can add a few things here and there, and chronicle my journey into the heart of veganness.

I've been vegan since March of this year (2011 just to be sure). I remember the last time I ate meat. I've had some slip-ups into stuff that had egg or cheese ingredients, but those can be counted on less than one hand. Fortunately, most people are really supportive, and tell me right off if something has animal ingredients in it. Though I started out doing this for health reasons, I realize now, I'm staying for the animals. If I don't eat cats, dogs or rabbits, why should I eat chickens, pigs or cows? They too have a face.

Anyway...

Vegan Gado-Gado

Ingredients

• 1 tablespoon canola or peanut oil


• 2 cloves garlic—finely chopped or pressed


• 1 medium onion, minced


• 1 cup coconut milk or other skim milk or soy milk


• 1 cup water


• 6 tablespoons natural peanut butter


• 4 tablespoons soy sauce


• 4 teaspoons brown sugar


• ½ teaspoon sambal oelek (Indonesian chili sauce) (substitute hot sauce if you do not have the sambal oelek)


• 1 tablespoon lemon juice

Steamed veggies such as chopped cabbage, broccoli, cooked cubed potatoes, boiled eggs, raw bean sprouts (carrots are not very authentic, but I like them anyway) Use what you have on hand. I've also tried it with rice, and with pasta.

Directions
HEAT the oil in a frying pan over a medium heat. Cook the garlic for 1 minute, stirring constantly to brown. ADD the remaining ingredients, except the lemon juice, and bring to the boil. Reduce the heat and simmer for 10 to 15 minutes, uncovered, stirring regularly until the sauce reaches a creamy consistency. ADD the lemon juice, and stir to combine.
Once ready, pour over vegetables, and ENJOY!

Our family has this about once a week, and my kids LOVE IT.