Daily Vegan Lunch for 5 October, 2013: Stuffed Pepper with Potatoes

mashed potato stuffed pepper

INGREDIENTS:

1 large bell pepper, halved
3 cups potatoes, any color
1 tablespoon garlic
1/2 cup chopped green onion
1 cup almond milk

Vegan sour cream and baco bits, optional

DIRECTIONS:

Wash pepper, cut in half and remove stem and seeds. Roast pepper in the oven for 25 minutes at 400 degrees. Peel and chunk potatoes. Boil potatoes until soft, about 10 minutes. Drain. Combine drained potatoes with garlic, green onion, and almond milk in a bowl and fork mash them until all the almond milk is incorporated. Salt to taste. Stuff the potato mash into the roasted pepper halves and top with vegan sour cream (I used thinned homemade cashew cream cheese) and baco bits.

Daily Vegan Lunch for 4 October, 2013: Salsa Beans and Spicy Potatoes

Potatoes are boiled, spiced, and then pan-fried.

salsa beans and spiced potatoes

INGREDIENTS:

1 tablespoon oil
4 cups potatoes of any color, cut into chunks

SEASONING MIX:

1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon garlic powder
1 teaspoon salt

DIRECTIONS:

Mix the seasoning mix ingredients together.Boil the potato chunks in water for 7 minutes, or until al dente. Drain the potatoes. Combine seasoning mix ingredients and mix. Put potatoes in a bowl and sprinkle with seasoning mix, tossing until they are coated. Heat one tablespoon of oil in a large fry pan on medium heat. Add potatoes once oil is hot. Fry them until they are browned. To make salsa beans, mix 1 part salsa with 2 parts beans. I used my own homemade blender salsa.

Daily Vegan Lunch for 23 September, 2013: Potato Broccoli Red Pepper Bisque

Vegan potato broccoli red pepper bisque

INGREDIENTS:

2 teaspoons oil
1/2 onion (about 1 cup) chopped roughly
1 vegan broth cube
2 cups broccoli chunks
1.5 cups roasted red bell pepper (I used ones I roasted in the oven myself for 30 minutes at 375 degrees)
2 tablespoons nutritional yeast
1.5 cups pre-cooked potato
5 cups water
Salt to taste

DIRECTIONS:

In the bottom of a large soup pot, fry the onion on medium high heat until it is translucent. Pre-cook potato if needed, about 1 medium-sized potato will yield 1.5 cups of potato mash, or just use 3/4 cup potato flakes and 3/4 cup additional water.

Add water and all other ingredients to the pot. Turn heat to high and bring it to a boil, stirring to incorporate nutritional yeast. After it boils, turn heat to low and simmer for about 10 minutes. Taste test the broth to see if it needs salt.

Transfer soup to a blender (in batches if necessary) and puree until liquified.

Daily Vegan Lunch for 22 September, 2013: Loaded Baked Potato Skins

vegan baked potato skins

INGREDIENTS:

6 medium-sized Yukon Gold or russet potatoes (russets require longer cooking time)
1 recipe Best Ever Cheez
1.5 cups chopped green onion or chives
Liberal sprinkles of vegan baco-bits

DIRECTIONS:

Wash and prick potatoes with a fork several times (to avoid exploding potatoes) and bake potatoes for 30 minutes in the oven at 400 degrees. Alternately, prick the potatoes and microwave them for 3 – 5 minutes per potato depending on the potato’s size.

Allow the potatoes to cool and make the cheez sauce.

Once potatoes are cool, cut them in half and carefully scoop out the insides of the potato, leaving about 3/4 inch of potato and the skin. Save the inside potato mash for later use. I put mine in soup. Broil the potato skins at 400 degrees for 5 minutes on each side, scooped hollow side and normal skin side.

Fill each potato with a heaping tablespoon or so of cheez sauce. Sprinkle with chives or green onion and baco-bits.

Daily Vegan Lunch for 13 September, 2013: Mashed Potatoes with Gluten Free Gravy and Steamed Broccoli

vegan gluten free chickpea gravy

INGREDIENTS:

2 potatoes, peeled and chopped
3 cups water for boiling
3/4 cup soy or other plant milk
Salt to taste

GRAVY INGREDIENTS:

1 tablespoon gram (chickpea flour) also known as besan plus 1/4 cup more chickpea flour

1 tablespoon oil

1. 5 cups water

Salt to taste

Chopped broccoli and 1 cup water

Combine peeled, chopped potatoes and 3 cups water in a microwave safe bowl.  Microwave 5 minutes.
On the stovetop, mix 1 Tablespoon chickpea flour and 1 Tablespoon oil into a paste in the bottom of a cast iron skillet.  Turn heat to medium-high.  Stir and watch it carefully.  Prepare 1.5 cups water mixed with 1/4 cup more flour at the side of the stove.   In 10 minutes or less, the mixture, known as a roux, will begin to darken because it is browning.  Allow it to darken but not burn.  Douse it with the flour-water and stir it so the water becomes thick gravy.  Add salt to taste and a little water if gravy is too thick.

Steam broccoli by combining it with water in a bowl and putting in the microwave for 1 minute.  Drain water when it is done.

Drain the potatoes and fork mash them in a bowl with plant milk, adding more milk if you like creamier potatoes.

Serve potatoes with gravy and broccoli on the side.

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Daily Vegan Lunch for 6 September, 2013: Potato, Barley, and Vegetable Curry

vegan curry barley potato soup

 

INGREDIENTS:

2 cups onion, chopped
2 teaspoons oil
2 cloves garlic, minced
2 – 3 potatoes, peeled and chopped
2 carrots, peeled and chopped
2 ribs celery, chopped

6 cups water
2 vegan broth cubes
1/2 cup Massaman curry paste or other prefab curry in a packet OR tomato paste for non-spicy version

DIRECTIONS:

Fry garlic and onions in the bottom of a large stock pot on medium high heat until they become translucent.  Add curry paste and allow it to melt.  Add water, broth, potatoes, carrots, and celery.  Turn heat to high.  Bring to a boil and turn down the heat.   Simmer at medium high heat until potatoes begin to soften, about 10 minutes.  Add the barley.  Cook for another 20 minutes and serve.  Like most soups/stews, it is better the second day.

Daily Vegan Lunch for 28 August, 2013: Home Style Seitan Stew

vegan home style seitan stew

I made this special stew for my husband’s birthday. ❤ ❤ ❤

SEITAN INGREDIENTS:

1.5 cups vital wheat gluten flour

1 1/4 cups vegetable broth
1/4 cup soy sauce
2 teaspoons onion powder
1 teaspoon garlic powder

6 cups water, for boiling seitan
2 teaspoons salt (for seitan water)

OTHER INGREDIENTS:

2 teaspoons oil for frying
1.5 cups onion, minced
1 large or two small potatoes, peeled and chopped
2 carrots, peeled, chopped
2 cups water for boiling potatoes and carrots

6 cups water
1/4 cup flour

1/4 teaspoon fennel
1/2 teaspoon oregano
1/2 teaspoon paprika

DIRECTIONS

Prepare seitan by putting vital wheat gluten in a large bowl. In a separate bowl or container, mix 1 1/4 cups broth, soy sauce, onion and garlic powders. Stir well.

Pour the broth mixture into the wheat gluten and mix it. It will stick together like dough. Mix it until the broth is just incorporated.

Bring 6 cups water and 2 teaspoons salt to a boil. Turn the heat down to medium high heat and rip off bite-sized pieces of the seitan and put them in the water. Once all the seitan pieces are in, leave the pot uncovered and boil for 30 – 45 minutes.

To save time, I microwaved (pre-cooked) the potatoes and carrots for 8 minutes in 2 cups of water. Fry onions and seitan in oil in the bottom of a large pot on medium-high heat until onions are translucent and seitan begins to brown. The dark flecks you see in the photo are from the seitan when I browned it. Add 5 cups of water, reserving 1 cup for later OR use the reserved water you used to boil the seitan and the leftover water from the carrots and potatoes along with new water, which is what I did. Keep in mind that if you use the seitan-potato-carrot water, you won't need as much water to make the stew.

Add the carrots and potatoes and boil until the carrots and potatoes are fork tender. This will take 3 minutes if you precooked the potatoes and carrots or about 20 – 30 if you didn't. Mix 1/4 a cup flour with 1 cup reserved broth or water. Stir back into the stew. Add the herbs at this time. Stew is done once it thickens, about 3 minutes. Add salt to taste.

Daily Vegan Lunch for 23 July, 2013: Bacon Cheese Fries

July 23 was my birthday. Yes, I was a french fry vegan for one day. This was really tasty.

My awesome vegan cheese recipe is very low calorie and almost zero fat. The bacon cheese fries you see here contain zero cholesterol and the whole thing clocks in at only 350 calories and 7 grams of fat! Yay!

The same plateful of bacon cheese fries from Steak & Shake is 950 calories and 54 sad grams of fat.

This non-dairy cheese sauce is also excellent on nachos. I originally invented a version of it to go on Best Ever Vegan Mac & Cheese.

vegan bacon cheese fries

IMG_3157

INGREDIENTS:

3 cups of frozen steak fries
2 teaspoons oil

1 cup Oat Cheese from Best Ever Vegan Nachos

1 tablespoon veggie baco bits

1 green onion, chopped

DIRECTIONS:

Preheat oven to 400 degrees. Put the fries in a casserole dish or on a cookie sheet. Hand toss frozen fries in oil until they are lightly coated on all sides. Alternately, coat fries with less or no oil at all if you want even less fat.

Bake fries 10 minutes, then toss them with a spatula and cook for 10 minutes more.

Coat fries with slightly warm cheese sauce and top with baco bits and green onion. DELICIOUS! Happy Birthday to me!!

Daily Vegan Lunch for 15 July, 2013: Baked Pakoras (Chickpea Flour Vegetable Fritters)

baked vegan pakoras

baked vegan pakoras

INGREDIENTS:

1.5 cups besan (chickpea or “gram” flour, found at Indian & Pakistani grocery stores)
1 cup water
1 teaspoon garam masala
1/2 teaspoon turmeric
1/2 teaspoon coriander
1 cup onion, sliced
3 cups spinach leaves
2 cups cooked chopped potatoes (I used red potatoes)
2 teaspoons salt

DIRECTIONS:

Mix the chickpea flour and water into a stiff dough and leave alone for 30 minutes. Add the vegetables, salt, and spices and stir until the spinach settles into the dough. At this point, you can either fry or bake the dough. I chose to bake. If you fry them, bring 2 cups of oil to smoking in a deep pan. Drop dollops of the flour/veggie mixture into the oil and retrieve them with a spatula once they turn golden brown.

If you’re baking them, line 2 cookie sheets with parchment and oil the parchment (for flavor). Drop dollops of the flour/veggie mixture on the parchment and bake at 500 degrees for 9 minutes. Flip the pakoras with a spatula and bake for another 9 minutes.

I ate them with spicy ketchup: 1 tablespoon ketchup plus 1 tablespoon chilli sauce.

Daily Vegan Lunch for July 2, 2013: Curry Potato Salad

vegan curry potato salad

IMG_3075

INGREDIENTS:

4 – 6 medium sized potatoes, I used Yukon gold
About 6 cups water
1 tablespoon oil
1 teaspoon salt
2 tablespoons vegan mayonnaise
1 tablespoon dill or sweet pickle relish, I used dill
1/4 cup roasted red pepper, chopped small
1/4 cup chopped white onion
1/2 teaspoon cumin
1/4 teaspoon turmeric
1/2 teaspoon garam masala

Salt to taste

DIRECTIONS:

Peel potatoes and chop them into 1 inch bite size pieces. Put the potatoes in a pot and fill the pot with water until the potatoes are just covered. Add 1 teaspoon of salt and 1 tablespoon of oil to the potatoes and water. Bring the pot to a boil on high heat and then turn down to medium-high. Boil about 7 minutes or until potatoes are tender but not mushy. Drain the potatoes and set them aside for about 20 minutes. Spread them on a cooking sheet or a cutting board and put them in the refrigerator or even the freezer if you need the process to go faster.

Once potatoes are cool, combine them in a large bowl with mayonnaise, onion, pickle relish, cumin, turmeric, and garam masala. Salt to taste and chill once more.