What Did You Eat Today?

Slow Cooker Curried Lentils with Broccoli and Garlic Bread

I used my slow cooker, which I’m not really good at using as it turns out. Anyway, throw 2 cups lentils, 1 cup brown rice, about two or three carrots, and a chopped onion in the slow cooker with at least 4 cups water, maybe even 5 cause mine could have used more water to soak up. Veggie broth would be even better if you have it. Add 2 tbs curry powder, 1 tbs cumin, 1 tbs garlic, and cayenne, salt, and pepper to taste. Turn the cooker on low for 6 hours.

Slice a baguette down through the middle lengthwise and spread more Earth Balance and Garlic powder on it - or minced fresh garlic would be preferred. Pop that baby in the oven at 350 until it’s warm and toasty.

When it’s time to eat, chop up a head of broccoli and steam on medium heat with about 1 tbs Earth Balance for only a few minutes, until vivid green and just barely tender.

Have a delicious night!

Ps: if you don’t have a slow cooker, or if you think they’re stupid, just cook the lentils and rice at a simmer for about 45 minutes or until water is soaked up.

Pizza with Artichoke Hearts, Sun-Dried Tomatoes, Basil, and Balsamic 

Just found out I can buy frozen vegan pizza dough at my nearest grocery store in the bakery section near the cakes. Whoa. So I bought two, let one defrost that day while we were at work, and that night I stretched it out with a roller, added oil over the crust before adding the sauce so it doesn’t all soak up into the crust as it bakes, and then I added the toppings! Don’t add the balsamic until the end when it comes out of the oven. Fresh and delish.

Chunky Black Bean Stew with Carrots, Potato, Celery and Brown Rice.

I soaked about 2 cups of dried beans overnight and then rinsed them and brought them back to a boil over new water. Then I simmered them for about 45 minutes to an hour with 2 tbls garlic, 1 tbls cumin, 1.5 tbls chili powder, and cayenne to taste.

I actually used leftovers from the potato casserole I made the night before to add to the beans, but you can bake about 4 potatoes, 5 carrots, and 5 stalks of celery for about 30 minutes before adding them to the beans. Add the veggies after beans have simmered for 45 minutes, and then let it all simmer with an added cup of veggie broth, salt and pepper to taste, and a dash more garlic, cumin, and cayenne. Cause I like it hott. 

Let it simmer uncovered if you want it super thick, or keep covered to hold on to more of the broth. 

Serve and eat with a bunch of tortilla chips if you want to get serious.

Lentil and Mushroom Borguignon over Mashed Potatoes with Spinach, Pepper, Onion, and Avocado Salad - served with Goddess Dressing!

@chels made this amazing dinner for Justin and me. It’s basically wine gravy for your mashed potatoes - and who doesn’t FLIP for gravy? And wine, I might add.

Italian Tofurkey Sausage with Onion and Red Pepper served with Kale and Green Beans

Chop one smallish onion and saute with a bit of oil or broth until translucent. Cut 2 Tofurkey sausages into about 5 pieces each and fry them up with the onion until they begin to brown. Add one chopped red pepper, 1 diced garlic clove, and 1 cup marinara sauce and stir to coat. Add any spices like salt and pepper to taste. I added a bit of oregano, basil, and 1 tbls red wine. Then bring to a simmer and let cook uncovered (or covered if you want to keep all the water in the sauce, I liked mine to cook down a bit.)

Chop half a bunch of kale and simmer with a bit of oil, 1 clove garlic, a dash of lemon juice, and salt to taste.

Put 1 tbs oil or broth, 2 cloves garlic, and 1 tbls spicy mustard in another skillet and heat on medium. Add beans and toss to coat until tender, adding a bit of broth or water as needed so they don’t burn.

Plate it up!

Portobello Steaks with Red Kale and Avocado Mashed Potatoes

Quarter about 1.5lbs of potatoes. Boil over high heat for about 15 - 20 minutes. Drain and put potatoes back in pot. Add 1/2 cup non dairy milk, 1 tbls non dairy butter, 1 sliced avocado, 4 cloves garlic, and salt and pepper to taste. Mash and smooth together until your mouth waters. 

Make a marinade for the portobello steaks with 1 tbls veggie broth, 1 tsp rice vinegar, 2 tsp soy sauce, 1/8 tsp red pepper flake, and a dash of chili garlic sauce or cayenne. Brush mushrooms on bottom with marinade. Place over a hot hot skillet and then coat the top of the shroom with the marinade. Let them grill for about 4 minutes on each side, adding marinade as needed. 

Chop a bunch of red kale and add it to a skillet with 2 tbls veggie broth, 1 tbls mustard, and 2 tsp white wine vinegar. Incorporate, cover, and let simmer for about 4 minutes, probably a little less. Just enough to wilt and soak up flavor. 

Plate it and drool!

Creamy Broccoli, Potato, Carrot, Onion and Tofu Casserole

Chop about 5 or 6 small potatoes and bake them at 400 degrees for about 15 minutes while you’re prepping all the other ingredients. Just barely blanche 2 heads of chopped broccoli and 5 carrots. Just barely. Then put them aside. Chop one onion and set aside.

Blend a block of silken tofu with 1/2 cup non dairy milk, 2 tblsp mustard, 2 tsp garlic, and a couple dashes of paprika. I added a tiny bit of salt and pepper to taste as well. 

Pull potatoes out of the oven (have them already baking in your big casserole dish) and add the broccoli, potato, and onion to your baking dish. Mix well, then pour the creamy tofu mixture over the veggies. Bake at 400 for about 50 minutes or until top is golden brown and it has just barely stopped bubbling. 

Perfection. 

Spaghetti Squash with Collard Greens

After a very decadent weekend, I wanted to give my tummy something very simple and very delicious.

Cut spaghetti squash down the middle, oil the inside and place on a baking sheet inside face down. Bake at 375 for 35 minutes. Meanwhile, chop collards and cook down over a little bit of oil adding a tsp garlic and a dash of soy sauce. Remove spaghetti squash from oven and use a fork to pull the insides away from the skin. Add a dash of balsamic for flavor. 

Serve and enjoy!

Baked and Seared Tofu Steaks with Sauteed Collards and Carrots.

Squeeze a block of firm tofu and slice in half laterally (so it’s long and skinny, not stout). Marinate with 1 tbls melted margerine, 2 tsp dijon mustard, 1 tbls white wine vinegar, and a dash of soy sauce. Brush over tofu and put in a baking dish. Bake at 375 for 40 minutes, maybe even 50 if you want it even firmer. 

Dice half an onion and stir it over a bit of oil (or water or veggie broth) in a large skillet. Add 4.5 cups (dry and chopped) collards and fold them in until they cook down a bit. Add 1 tsp red pepper flake, 1.5 tbls soy sauce and 2 tsp garlic and let it cook into the greens for a few minutes. Remove from heat. 

Slice about 5 or 6 carrots julienne style and saute with oil, a few dashes of lime juice, white wine, and a tiny dash of nutmeg. Remove from heat.

Remove tofu from oven and sear with over med/high heat in a very slightly oiled (hardly any if possible) nonstick skillet. Sear for 2 minutes on each side. 

Serve and enjoy!

Spicy Quinoa Bites with Celery and Avocado Cucumber Dip

Rinse 1 cup quinoa and simmer for 20 minutes in 2 cups water with 1tbls sriracha, 1tbls barbecue sauce, 1 tsp mustard, a dash of white wine vinegar, salt, pepper, paprika, and cayenne pepper to taste. 

Meanwhile, add one egg substitute (I used 1 tbls ground flax to 3 tbls water - stir and let sit for ten minutes) to 2 tbls flour and any extra spicy spices you want to add at this point. I added red pepper flakes. 

When quinoa has finished cooking and cooled a bit, combine with the flour and egg substitute mixture. Once combined, form into 1.5 inch balls and plop them on a well-oiled baking sheet, or lined with parchment paper. 

Bake at 350 for about 20 minutes, or until browned and crispy, but still soft in the middle. 

Blend or food process one avocado and one seeded and peeled cucumber with garlic, pinch of salt and pepper, a dash of milk substitute, and a tiny taste of white wine vinegar. 

Serve with celery sticks. 

Enjoy!