Tag Archives: vegan

Thanksgiving Shopping List – VeganMoFo 21

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It’s time to get ready for the feast.  At my house, I will be cooking for vegans and omnivores with conservative tastes, so it means a fairly “traditional” menu, but with veganized versions.  The vegan menu will include:  crudites, spinach dip and bread/crackers, cranberry relish, black and green olives, sweet and dill pickles, rolls, tofurkey, mashed potatoes, gravy, dressing/stuffing, green beans, and pecan pie.  I’ll be posting some recipes in the coming days.  The first step is the grocery list.  Below is a list of all of the items you would need to create my planned meal.

Nutritional yeast
Vital wheat gluten
Vegan gravy mix
Faux chicken bullion
Vegetable broth
Soy or chickpea flour
Soy mayo
Soy sour cream
Vegan butter
Extra firm tofu
Garlic and onion powder
Soy Sauce
Olives
Pickles
Flour
Whole wheat pastry flour
Flax seeds
Arrowroot or tapioca starch
Vanilla extract
Maple extract
Pecans
Maple syrup
Sugar
Agave syrup
Baking soda
Brown rice syrup
Flax seeds
Crackers
Potatoes
Green beans
Cranberries
Oranges
Celery
Onions
Carrots
Broccoli crowns
Red/green/yellow peppers
Rolls
Bread loaves (for stuffing)
Frozen spinach

Whew. I’m getting close to having it all, but have at least one more trip to go. How about you?

A Saturday Quickie – VeganMoFo 20

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Yeah, I mean another quick recipe!

Taco Bowl

2 cups black beans
4 cups kidney beans
1 onion diced
1 tomato diced
1 hot pepper diced (or a few jarred rings)
1 T cumin
1 t chili powder
salt and pepper
1.5 C water
1.5 C quick rice
1 head romaine chopped
vegan sour cream
vegan cheese optional
2 cups crushed tortilla chips
hot sauce of your choice

Cook beans, onions, tomato, pepper, cumin, chili powder, water, salt, and pepper at high heat until boiling.  Lower heat and simmer with cover 15 minutes (until onions and peppers are soft).    Add rice and cook until done (adding additional water if needed).  Put taco mixture in bowl.  Top with soy cheese, romaine, crushed tortilla chips, soy sour cream, and hot sauce.

Roasted Butternut Tri-Color Pasta – Vegan MoFo 17

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As it is still the season of the squash and I had a butternut squash (and a DH with a birthday that I wanted to make something yummy for), I decided to make some pasta.  Other than the time to peel the squash, it wasn’t too difficult and it came out pretty delicious, so I thought I would share with you!

 

Ingredients
1 lb tri-color veggie pasta
1 medium butternut squash (or 1/2 of a large) – peeled and cubed
1 onion – diced
2 gloves garlic – minced
1 t Italian seasoning
1/2 t red pepper flakes
sea salt
ground pepper
olive oil

 

Toss butternut squash in olive oil.  Place on non-stick baking pan in single layer (with some space between cubes) – use parchment paper under to reduce any possible sticking.  Place in oven at 450*.  While squash is roasting, put onion, garlic, red pepper, and Italian seasoning in a saute pan with a small amount of olive oil and saute on medium until translucent.  Boil pasta al dente,drain, and combine with onion mix.  Salt and pepper to taste.  Check squash every 5-10 minutes and flip as needed.  When squash is soft on the inside and somewhat browned on the outside, serve over the pasta.

Mmmmm!