Daily Vegan Lunch for 8 November, 2013: Spicy Spaghetti with Spinach and Pinto Beans

fat free spicy pasta with greens and olives

INGREDIENTS:

5 cups cooked angel hair pasta

1 teaspoon oil (optional)
1 tablespoon chili sauce
1 cup pinto beans, drained
2 tablespoons prepared spaghetti sauce
3/4 cup vegetable broth

3 cups spinach leaves
1 cup sliced black olives
2 cloves garlic, minced
Pine nuts, to serve

DIRECTIONS:

Cook pasta according to package directions, drain, set aside. In a frying pan on medium heat, heat oil and briefly fry garlic, about 30 seconds. Add pinto beans, chili sauce, spaghetti sauce, and vegetable broth. Heat through, about 2 minutes. Add spinach leaves and black olives and cook until spinach wilts. Serve on angel hair pasta. I sprinkled it with pine nuts as you can see.

Daily Vegan Lunch for 7 November, 2013: Taco Casserole

I made this for my How Do We Get A Vegan Restaurant in Naperville informal potluck. It was a big hit.

vegan taco casserole

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1 bag of corn chips (I also used some regular corn tortillas briefly fried in oil)
1 large tomato, chopped or 1.5 cups
1.5 cups black olives, sliced
1.5 cups onion

Bean stew

Cashew-oat nacho cheez

FOR THE BEAN STEW LAYER:

About 2 cups black, kidney, pinto, or chili beans from a can, not drained
1.5 cups vegetable broth or V8
1/4 cup flour
2 teaspoons taco seasoning

FOR THE CASHEW OAT NACHO CHEEZ LAYER:

3/4 cups cashew pieces
1/4 cup raw onion
2 tablespoons nutritional yeast
1/2 a lemon’s juice
1 cup oats
2 cups water
1 roasted red bell pepper
2 teaspoons taco seasoning

DIRECTIONS:

Prepare the nacho cheez: combine all nacho cheez ingredients in a high speed blender OR if you don’t have a high speed blender, use cashew butter instead of cashew pieces and pre-cook oats in water in microwave for 2 minutes, then combine and blend in normal blender.

For the bean stew, combine beans and onions in a small pan with taco seasoning. Fry until onions are translucent and taco seasoning is fragrant. Mix broth with 1/4 cup flour. Pour over bean mixture and stir until thickened, about 5 minutes.

Grease a casserole dish or dishes by wiping with olive oil. Layer chips, nacho cheese, bean stew, onions, olives, and tomatoes in one large casserole dish or two small ones, I used my big 13 x 9 casserole. How many layers depends on how thin you spread each one. I ended up with 3 layers of chips, 2 layers of beans, and 2 layers of nacho cheez. It’s not an exact science.

Bake at 400 degrees for 15 minutes. Pour 1.5 cups of veggie broth or V8 into the casserole and bake for 20 more minutes.

Daily Vegan Lunch for 2 November, 2013: Kidney Bean and Torn Corn Tortilla Enchiladas

The layers: corn tortillas on the bottom, olives, onion, lettuce

The layers: corn tortillas on the bottom, olives, onion, lettuce

vegan torn corn enchiladas with V

Makes two big servings.

INGREDIENTS:

1 tablespoon oil
5 corn tortillas

6 cups V-8 (tomato vegetable juice cocktail)
1 cup chopped black olives
1.5 cups raw onion
8 cups iceberg lettuce, chopped

2 cups kidney beans or veggie taco meat

DIRECTIONS:

Pre-chop olives, onion, and lettuce. Bring oil to medium-high heat in a frying pan. Tear tortillas into small bits and fry them in the oil for about 1 minute. Alternately, fry tortillas and wait for them to cool before tearing them into bits. Evenly distribute a layer of corn tortillas on the bottom of each of two plates. Heat the V-8 in the microwave or on the stove top until it is almost boiling. Layer the plates with beans, onion, and lettuce on the top. Gently pour the hot V-8 over the plates. Eat immediately — this dish does not save or reheat well.

Daily Vegan Lunch for September 9, 2013: Caprese Salad

vegan caprese salad

INGREDIENTS:

6 cups kale (I used baby kale) massaged or fresh spinach leaves
2 ripe tomatoes, chopped
1 cup olives, pitted and sliced

2 cups basil leaves

6 blobs buffalo mozzarella, chopped roughly

DRESSING:

1/2 cup balsamic vinegar plus 2 tablespoons olive oil or

2/3 cup prepared balsamic vinaigrette

Salt and pepper

DIRECTIONS:

Chop basil leaves.  Massage and shred kale and toss to mix thoroughly with basil.  Mix with chopped tomatoes and olives, then gently add buffalo mozzarella balls and sprinkle with oil, vinegar, salt, and pepper before serving.

Daily Vegan Lunch for August 31, 2013: Auntie Pasta’s Salad

vegan antipasto macaroni salad

INGREDIENTS:

1 vegan sausage
1 teaspoon oil for frying

2 cups cooked macaroni

1 cup artichoke hearts, drained
1/2 cup Greek olives, pitted and chopped

1.5 cups fresh basil, chopped

1 tablespoon olive oil

Salt to taste

DIRECTIONS:

Pre-fry sausage by cutting the sausage (I used Tofurky Italian sausage) into 1/2 inch slices and browning on each side in a pan, set aside. Prepare macaroni according to package directions, drain and put in a large bowl. Add sausage, artichoke hearts, chopped olives, basil, and olive oil to macaroni and stir to combine. Salt to taste. Chill before serving.

Daily Vegan Lunch for 22 June, 2013: Kale Caesar Salad

vegan kale caesar

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INGREDIENTS:

3 cups dark lettuce
3 cups massaged curly kale
1 carrot, julienned
1 cup mixed olives

DRESSING INGREDIENTS:

1/3 cup water
1/4 cup nutritional yeast flakes
3 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 tablespoon tahini
1 tablespoon olive oil
1 tablespoon soy sauce
2 cloves garlic, minced

Black pepper

Massage kale by washing it, sprinkling it with salt, and then generally abusing it by rolling it in your hands and squashing it like a dishrag. Tear kale into very small pieces. Wash lettuce and tear into pieces as well. Combine greens in a salad spinner to get rid of the excess water. Alternately, greens can be squeezed dry by rolling them gently in a clean towel.

Combine greens with carrots and olives, mix well.

Combine all dressing ingredients in a blender or food processor, process for one minute.

Pour dressing over the portion of salad you want to eat. Salad will keep for several days if dressing and salad are kept separated.