Wednesday, October 31, 2007
Posted by Vegan Dad at 9:52 PM
Tuesday, October 30, 2007
Tonight was an incoherent barrage of leftovers from the past week. So here is a fantastic recipe from A Vegan Ice Cream Paradise for a vegan caramel sauce that goes great with apples. Just in time for your Halloween party!
Monday, October 29, 2007
We were supposed to go grocery shopping today, but with a doctor's visit for Son #1, work, etc., it just never happened. As a result, the cupboards are getting pretty bare. So, I pulled together a few Asian dishes into some kind of dinner.
Sunday, October 28, 2007
So, we were supposed to have some neighbours over this afternoon for a (mostly) fall-themed vegan spread, but Son #1 developed a fever and we had to cancel at the last minute. But, all was not lost. I had a chance to try out a new recipe, and I learned what I will do differently next time. The full menu was going to be:
2. Meatless meatballs (in slow cooker w/BBQ sauce).
Saturday, October 27, 2007
Indian night again? You better believe it! There is nothing like a warm curry over rice on a cold and rainy fall day like we had today. I, of course, made the dhal again. I swear, every time I eat this dish I understand how Esau could have sold his birthright for a bowl of pottage. The saag is also pretty fantastic. You can also use kale in this dish, but will have to cook it longer. I used fake chicken tenders that I bought today in a moment of weakness--those things are a total freakin' rip off! $3.49 for 6 ounces of "meat?" Stupid gouging grocery store!
Friday, October 26, 2007
Thursday, October 25, 2007
Tonight's meal was pulled together from stuff in the crisper and cupboards. The result was actually pretty tasty. Tossing the tofu in cornstarch before frying it makes for a nice crispy texture while eliminating the splattering and popping (and huge mess) that comes with frying plain tofu.
Tuesday, October 23, 2007
Tonight we had the Chickpea Pot Pie again, so I thought I would post the recipe for the amazing bread I made tonight. It takes time, but is totally worth it. This comes from Kingston's fabulous Pan Chanco bakery.
Monday, October 22, 2007
Tonight we had Yves veggie sausages grilled on the BBQ. Usually we don't have this much "convenience food" but we bought a bunch the other day to give Son #1 some choices to take to a birthday party (everyone else was having chicken nuggets, so we wanted him to fit in with some fake meat products (but we could not find veggie nuggets here)). I am fake meated out for a while. We also made the ranch dip from Vegan Lunch Box, which is awesome and uses white beans for the "sour cream."
Sunday, October 21, 2007
Saturday, October 20, 2007
OK, I admit that this is not the most nutritious meal, but man was it good! We are always looking for something fun and different for the kids on the weekend, and this fit the bill. The pretzel recipe is here. I make a few modifications: 1. I bake them at 425 degrees; 2. I line the baking sheet with parchment paper. I also find it easier to let the dough rise on the countertop, covered with oiled plastic wrap. This way you can slice off pieces of dough with a pizza cutter and roll them into pretzels.
Friday, October 19, 2007
Thursday, October 18, 2007
Here is the other recipe from last night's Indian meal, as promised. Serve it with rice and some naan or some other flatbread.
- 1 onion, chopped
- 2 tbsp oil
- 1 tbsp fresh ginger, minced
- 1 tsp garam masala
- 1 tsp chili powder
- 1/4 tsp tumeric
- 1 large potato, cubed
- 1/4 c water
- 1 large tomato, chopped
- 1/2 tsp salt
- 1/2 cup peas
- fresh cilantro, chopped, for garnish
1. Saute onions in oil over med-hi heat until golden brown.
2. Add spices and fry 2 minutes.
3. Add potatoes and fry for 5 minutes. Then add water, tomatoes, and salt. Bring to bubbling. Lower heat and cover and cook until potatoes are soft. Add peas and keep covered until ready to serve.
4. Garnish with cilantro and serve.
Wednesday, October 17, 2007
Let's face it, Indian food rocks. Plus, since it revolves around vegetables and not meat, it is perfect for vegans. Tonight my wife did the cooking and the results were very tasty. On the menu: Chickpea Balti and Aloo Mattar. I will post one recipe today and the other tomorrow when were are scarfing down the leftovers.
Tuesday, October 16, 2007
Today was insane. A full day of teaching and research for me while my wife baked up a vegan storm for tonight's Fall Fair Bake Sale at the boys' school. So, that meant good ol' (and easy) pasta with lentils and other veggies blended into the sauce for dinner. I will add the recipe to the apple pie at a later date.
Posted by Vegan Dad at 8:54 PM
Monday, October 15, 2007
We are still chowing down on the leftovers from Indian night, so I thought I would showcase the banana split cupcakes we made for my brother's birthday on the weekend. The recipe, of course, comes from Vegan Cupcakes Take Over the World and the results were spectacular. I can't remember the last time I felt so happy eating a dessert. The tender cake, bittersweet chocolate, and crunchy nuts all combined for a taste that immediately caused an endorphin rush. The recipe called for pineapple preserves in the batter, but we used strawberry jam instead (not a big fan of pineapple).
Sunday, October 14, 2007
We had family over this weekend, so we cooked up an Indian feast. As always, I made a large pot of dhal and some tandoori tofu. Both were big hits with our non-vegan guests. I also made this Cauliflower in a Cashew Sauce--awesome.
Saturday, October 13, 2007
We used to do pizza every Friday (followed by a movie for the kids), but have strayed from that tradition lately. Well, we were back in full force this week! I make the crust from Vegan With a Vengeance, but feel free to use your own favourite recipe.
Thursday, October 11, 2007
These are inspired by the Sleepless Goat Cafe in Kingston, a very cool vegan-friendly place we used to frequent when we went to Queen's (ah, sweet, sweet nostalgia). They are incredibly tasty with a crispy tortilla outside and a sweet cinnamony inside.
Wednesday, October 10, 2007
Today was one of those miserable fall days where the damp cold makes you shiver and huddle around a steaming cup of tea. In other words, it was the perfect day for pumpkin soup and scones. This is my grandma's recipe (well, she never used soymilk) so that means there is no real recipe. Measuring cups and teaspoons are just not her style (which means her baking leaves something to be desired). This soup, however, is awesome.
Tuesday, October 9, 2007
Mmmmm . . . Thanksgiving leftovers. We reheated it all, but made more gravy and made open-faced sandwiches. The trick is how to make a tasty gravy when you aren't using the bodily fluids and fat of a turkey or chicken carcass to get flavour. I like this recipe--it is good for gravy, seitan broth, soups, pot-pie, etc.
Sunday, October 7, 2007
I jettisoned the apple seitan roast that I was planning and went with a traditional Thanksgiving meal. And by traditional I mean we ate a tofu and wheat gluten-based mock turkey product. If that is not tradition, I don't know what is. On the menu: "Turkey," stuffing, mashed potatoes, roasted sweet potatoes, homemade apple sauce, corn, beans, mixed veggies, and lots of gravy. Recipes for the turkey, stuffing and gravy are on Bryanna's holiday recipe page. Thanks Bryanna!
We celebrated my niece's 4th birthday yesterday with cupcakes from Vegan Cupcakes Take Over the World. They were a big hit and sent the kids off on a sugar high that lasted for hours. With our holiday visitors this weekend that meant six hyper kids tearing up the place. Totally worth it for these awesome vegan treats.
Friday, October 5, 2007
Thursday, October 4, 2007
I made the chicken fried seitan again, but also made some awesome oven-roasted veggies that tasted like fall (even though it was 21 degrees today). The veggies are easy to make: cut up potatoes, onion, turnips, rutabaga, parsnips, and carrots. Toss in olive oil and sprinkle with sea salt. Roast on a cookie sheet lined with parchment paper in a 350 degree oven for an hour, or until veggies are soft.
Tuesday, October 2, 2007
1. In a large nonstick skillet over high heat, saute onions and garlic in oil. When onions are soft, pour into a large bowl.
2. Grind seitan in food processor or food grinder. Mix with onion mixture, hot water-boullion mixture, ketchup and seasonings. Add potatoes; mix well.
3. Press seitan mixture firmly into bottom crust. Top with crust and cut slits to allow steam to escape.
4. Brush pastry lightly with soymilk; bake 50 minutes, until crist is light brown.
We had leftovers last night, so I thought I would post a link to a recipe for pumpkin muffins from Vegan Lunch Box. You can find it, and other great recipes, on the Schmooed Food blog. These muffins are spectacular with fresh pumpkin (I love the fall), but also work well with canned. I use regular chocolate chips--the PC semi-sweet Decadent chips are vegan. These are also pretty sweet, so feel free to cut down on the sugar.