Tag Archive | vegetarian

Goodbye

I just wanted to do an official post and let everyone know that I am returning to my former blog. Truthfully, I miss it. I was on that blog for many years and it was like a comfortable pair of old shoes.

If you would like to follow me, I will be here: http://tc-twistedfairytale.blogspot.ca

Mmm . . . vegan sausages and peppers

Tonight for supper I am making something that I am confident will be VERY yummy!  Vegan sausages and peppers!  I bought some Tofurky sausages as a treat.  I don’t often eat meat substitutes as I find I would rather just enjoy the wonders that fruits and veggies have to offer all on their own, but I used to love sausages and since Wandering Aengus was having sausages, I thought I would make some for me too.

So here is the plan for tonight:

 -2 Tofurky Italian sausages
– 1/2 green pepper, julienned
– 1/2onion, sliced thinly
– 5 baby bella’s sliced (or button mushrooms)
– 1 tablespoon vegetable oil
– 2 cloves minced garlic

Place oil into a pan and when it’s hot, add the sliced peppers, mushrooms and onions. Cook until they caramelize slightly, then add the garlic and sliced Tofurky sausages. Slices should be around 1/3rd inch thick. Cook all together for ~10 minutes until sausage is cooked through and veggies are tender. This would be good in so many ways but I am thinking of making myself a simple sandwich maybe with a little vegan nacho cheese.

Bean Spread

I was trying to come up with something for breakfast, when I thought of some beans I had cooked up and left in my freezer. I decided I wanted to make some kind of spread to have with toast and it was really easy and good. I am sure you could use canned white beans for this but I used dried beans I had cooked up and frozen ahead of time.

1 1/2 cup of cooked beans (I would think that I full can of any sort of beans would work here)
1/8 cup water (just a splash to loosen it up)
2 tablespoons nutritional yeast
2 tablespoons lemon juice
1/2 teaspoon sea salt (or to taste)
1/2 teaspoon garlic powder (or to taste, and fresh would work here as well)
1 teaspoon taco seasoning (to taste and chili powder would work here instead)

I simple combined the ingredients, mashed them up and then heated them through. I served spread on toast, but it would be great on crackers

And just because I enjoy her enthusiasm, here is a picture of my Rose!

Peanut Sauce

I have been having a lot of pasta with veggies and peanut sauce lately. It isn’t really a recipe, but it is completely addictive!
Here is basically what I do:

– I cook up some pasta (I like rice noodles)
– I saute whatever veggies I have on hand. (fresh is best, but even frozen ones will do)
– I combine the following and mix with the hot pasta and veggies (I play with the amounts)

  • 2 – 3 TBSP soya sauce
  • 3 TBSP peanut butter
  • 2 TBSP Maple Syrup (or sweetener of choice)
  • some red pepper flakes (a little hot sauce will do here to0)
  • 1/2 tsp ground ginger
  • 1 Tbsp vinegar of choice
  • enough water to thin it out (between 1/4 cup and 1/2 cup)

Ugh!

I have food issues.  I always have.  I need one place where I am honest with my feelings and my inner crazy thoughts.  So in amongst the happy happy mommy posts and my recipes and my vegetarian thoughts, here is where I spill those thoughts that overwhelm me.

I feel guilty. I had a big lunch of vegan macaroni and cheez. It was thick and yummy and it was NOT low fat and it was WAY too many calories and I am sitting here nearly in tears because I wasn’t strong enough not to eat so very much lunch.

yummy tofu!

It sounds like a contradiction in terms but I am addicted to tofu!  I love it and I make it a little spicy.

Here is how I do it.  The amounts are flexible.

1/4 cup nutritional yeast
1 tsp cornstarch
1/2 tsp salt (I add more sometimes because I like it it salty and spicy)
1/2 tsp garlic powder
1/8 tsp cayenne pepper

I cook in a little non-stick spray in a pan. I make sure to not move it or touch it all until it is crispy on one side and then turn it and do the same thing. It makes a fabulous sandwich. Today I cut my tofu into cubes and added extra cayenne pepper and made spicy tofu nuggets for my lunch. SO GOOD!

Stewed Eggplant

1-2 cups San Marzano Tomatoes
3 tablespoons nutritional yeast
1 tablespoon oregano
1 tablespoon basil
1 tablespoon parsley
2 small eggplant
2 cups mushrooms
1/2 can of cooked beans

Fry a chopped eggplant and for about 5-6 minutes
Add chopped mushrooms and fry for 2 minutes
Add cooked beans if desired.
Add remaining ingredients and simmer for 5-10 minutes
Add salt and pepper to taste
Serve with rice if desired (I liked it just as well without it).