Friday Lunch - Filet of Tofu (Mikel) (June 11)

There are deep dark secrets in my life. One of them is my past fondness for filet of sole, fried, with tartar sauce. Of course, times change and people do, too. I have now found that Filet of Tofu is so much nicer to eat. Better for me, better for the fish. The kids totally love this sandwich. Mikel chose it has his meal for the week and prepared us this savory feast that turned out just as great as when we first made it many years ago. The tofu is baked, not fried and the tartar sauce is homemade.

Cost Breakdown:

tofu: $2

buns: $3

Vegenaise, lemon, pickle, onion: $2 (with leftovers)

lettuce, tomato, spinach, squash (side dish): $4

Total for 5 sandwiches and side dish:

$11.00

5 out of 5 stars

Filet of Tofu Recipe

Thursday Dinner - Artichoke and Sun-Dried Tomato Italian Easter Pie with Herbed Crust(June 10)

This is my version of the classic Italian Easter Pie. 

This is a meal that is typically served on holidays. I can almost understand why: there are a dozen reasons. Because I did not use the DOZEN eggs most recipes I looked at called for, I needed to up the ingredients, and therefore I wound up enhancing the flavor. I put artichokes, sun-dried tomatoes, spinach, sausage and homemade tofu ricotta in there. The crust was a snap to make, using the food processor, and I added a teaspoon each of oregano and basil to it. It came out flaky and crispy and oh, so delicious.

I am not a fan of bland, so I am glad this turned out so wonderful.

Cost Breakdown:

crust: $1

sausage: $1

artichoke and spinach: $3

onion, seasoning, garlic: $1

tofu, lemon, almond: $3

salad: $3

Total to feed a family of 5:

$12.00

5 out of 5 stars

Italian Easter Pie Recipe

Thursday Lunch - Lentil-Barley, Kale with Sauteed Leeks (June 10)

Green lentils are always a quick meal to make, but when you add the barley, the time increases by around 20 minutes. Still, well worth the time. After the lentils and barley were done, I added the kale and some slivered carrots, cooking them just a moment more. In the meantime, saute leeks, onion and garlic in a tablespoon of olive oil. This takes about 15 minutes, until the leeks are golden. Plate with a grilled-on-your-stove pita bread and the leek saute over the lentils. Add a little heat, chili flakes or cayenne, to tease your taste buds and dig in.

Kids liked this one, too. Most of them.

Cost Breakdown:

lentils, dry: $ .50

barley: $.50

kale: $2

carrot, onion, garlic: $1

leek: $1

pita: $3

Total to feed a family of 5:

$8.00 

4 out of 5 stars

Lentil-Barley, Kale with Sauteed Leeks Recipe

Wednesday Lunch - Creamy Macaroni Helper (Cat) (June 9)

Cat made some Mac'n Cheese in the Hamburger Helper style. She used  a box of Road's End Shell and Chreese and added a grilled burger patty to it.

She was supposed to make a California Club, but my avocado was not ripe and the sprouts weren't ready, yet.

Back on the list it goes.

4 out of 5 stars

Tuesday Dinner - Soba with Sweet-Sour-Pungent Sauce (June 8)

This recipe is from Speed Vegan by Alan Roettinger.

 The recipe calls for tofu, but I decided to make it with eggplant. So far, so good. As I am making the sauce, it is calling for 12 cloves of garlic ground into the sauce. No biggie, I think; I love garlic! Man, this must have been some typo, because when they titled the recipe 'pungent', they weren't kidding! If you make this recipe from the book USE LESS GARLIC. It was overpoweringly pungent, not deliciously pungent. I can't be certain, but without the overabundance of garlic, the, sauce seems to have been very tasty.

The eggplant was good, though.

Cost Breakdown:

eggplant: $3

sauce: $3.50

carrots, onion: $1

soba noodles: $3

Total to almost feed a family of 5:

$10.50

2.5 out of 5 stars

Tuesday Lunch - Beans and Rice with Corn and Avocado Salsa (Kate) (June 8)

Kate made today's lunch. She took a simple idea - beans and rice - added freshly toasted and ground coriander and cumin seeds and made a salsa using corn, avocado, tomato and cilantro. Yes, I have a ten-year old who loves cilantro and said the salsa would not be salsa without it!

Very tasty and easy dish.

Cost Breakdown:

rice: $.50

beans: $4

avocado and tomatoes: $3.25

corn, cilantro, onion, peppers, spices: $2.50

Total to feed a family of 5
(Dad gets it in his lunch tomorrow.):

$10.25

4 out of 5 stars

Beans and Rice with Corn and Avocado Salsa Recipe

Monday Dinner - Pea Vine, Green Garlic and Asapragus Soup (June 7)

Who knew pea vines were edible?

My CSA and all the farmers that grow the stuff! The pea vine tastes like ... peas. The box also brought asparagus. At Whole Foods this morning green garlic has finally made a showing. It is mild enough to complement the pea vine and asparagus, so I figured they would be a good combo. And it is Monday and Monday is Soup Night.

It was a phenomenal soup with four measly ingredients:

onion, green garlic, asparagus and pea vine. All three main ingredients were flavorful without being overpowering. The bread slices were just sprayed with a little olive oil and when toasted, I rubbed them with the bulb end of a green garlic. 

Cost Breakdown:

 onion: $.50

green garlic: $2.50

asparagus: CSA, less than $3

pea vine: CSA, less than $2

whole wheat bread: $2.50

Total to feed a family of 5:

$10.50

5 out of 5 stars

  

Pea Vine, Green Garlic, and Asparagus Soup Recipe

Sunday Dinner - Schlotzkys-style Sandwich (June 6)

We are originally from Texas, where Schlozkys was founded. In fact, my husband came with the love of this fast food joint. They are famous for their sourdough sandwich bread, reminiscent of a sourdough English muffin. We are no longer in Texas, and no longer omnivorous either, for that matter, but we still love this sandwich! While I was making the sausage yesterday, I also made Bryanna Clark-Grogan's salami - an ingredient on the Original Schlotzkys Sandwich. Of course we all liked it, as before when I've made this, but this time I used all whole wheat flour, and although still tasting great, it was a little crumbly. I also used hemp milk, which shouldn't affect it, but more experimentation is required.

Poor, unfortunate family.

Cost breakdown:
Homemade bread: $1.50
Seitan: $1
Tofurkey: $2
Tomato, lettuce, olives, onion, pickles: $3
Vegenaise and Daiya: $2.50
Total for 5 large sandwiches:
$10.00

4 out of 5 stars

Saturday Dinner - Chicago Deep Dish Pizza (June 5)

Visions of Uno's and Lou Malnati's Pizza has been dancing in my head.

And now on my palate as well.

American Vegan Kitchen by Tamasin Noyen has a pretty authentic recipe (minus the spinach), complete with the sausage (also in the cookbook, and also an easy recipe),  tomato sauce (can it really be called that, it just being drained, seasoned tomatoes?), and dough. The dough, which I popped into my bread machine and forgot about it until it was ready, turned out golden brown and crunchy - no soggy dough here! 

I'll stop raving now, but I do admit pizza is one of my old-time faves.

Suffice it to say everyone loved it.

Ahh.

Cost Breakdown:
1/2 Daiya, 1/2 Follow Your Heart: $5
Can of Eden tomato: $2.50
Homemade crust and seasonings: $1
Homemade seitan: $1
Salad: $3
Total to feed a family of 5:
$12.50

5 out of 5 stars 

Friday Lunch - Chive and Tarragon Mushroom Soup (Kate) (June 4)

This is another one by Kate (age 10). She adores mushrooms and seasoned this one herself. She also loves the sound of 'tarragon' so into the soup it went. It warmed my heart; I knew it was an excellent choice. It turned out delicious!

She thickened the soup using a can of white beans blended with 3 c. vegetable stock. She grilled the mushrooms with onions and garlic, mixed the two, simmered it for a few minutes, and lunch was ready in less than 15 minutes.

Great job, Kate!

4 out of 5 stars

Chive and Tarragon Mushroom Soup Recipe

Thursday Dinner - Yakitori with Seared Cabbage and Almonds (June 3)

This was awesome! Yakitori is 'grilled chicken' in Japanese.

 The seitan 'meatballs' I made turned out just right - flavorful, held together very well, and moist (is that too cake-y a description?). I made the teriyaki with mirin (Japanese rice wine), tamari, ginger, garlic, and sugar. I quickly grilled the cooked 'meatballs' on my enameled grill pan (highly recommended - food does not stick and it is not non-stick), basting with the sauce. The cabbage was flash seared on the same grill pan (just not at the same time), with some carrots, garlic and tamari. Garnishing the dish are toasted almonds and sliced scallions. I served the teriyaki on the side as extra dipping sauce. Yum! Youngest daughter does not like ginger (too 'spicy'), but otherwise it was a meal we all loved. It was sweet, salty, and a little spicy. Great combination, ask any giant food processing company.

Cat loaned me her manga for the picture. I am such a lucky mother to have a daughter so interested in Japanese culture to have some props ready for my pic.

4 out of 5 stars

Wednesday Dinner - Root Vegetable Shepherd's Pie with Whipped Parsnip-Potato (June 2)

European Night

Is it just my kids or do all kids and root vegetables not get along? Is it something in their genes?? Hubby and I thoroughly enjoyed this variation of Shepherd's Pie, with sweet potatoes, adzuki beans, turnips, carrots and peas, but the kids...well, didn't. I bet they will when they get older. I've learned that children actually are very sensitive to certain taste profiles, especially bitter. My job, as I see it, is to keep exposing their juvenile taste buds to different flavors, and let them figure it out later.

Mission accomplished tonight.

3 out of 5 stars

Root Vegetable Shepherd's Pie Recipe 

Wednesday Lunch - Classic Pesto (Mikel) (June 2)

Mikel cooked lunch today. If I didn't know any better, I'd think he was Italian, having chosen most of last week's Italian dishes. His choice for today is no exception: Pesto.

Pesto is one of those super fabulous sauces that is easy to make, store, and cook with. Not to mention tasty.

The pesto used today was made late last week because I did not want the basil to go bad. In addition to the basil, I also add some dark leafy greens. Covered with some olive oil, it can keep for a long time. Oh, did I mention it is heavenly? Mikel used a brown rice pasta to go with his pesto, and his sister slathered some on a whole grain bread and toasted it.

5 out of 5 stars

Tuesday Lunch - Braised Sweet Potato and Cauliflower (June 1)

Braising the vegetables in tomato puree and orange marmalade certainly gave this dish its flavor profile. Adding the black-eyed peas was a good touch because it balanced out the sweetness of the marmalade with some earthiness of the peas. Overall it was pretty good; very easy to make, too - the whole thing took about 20 minutes. I served it with a hearty whole grain slice of bread.

Maybe not a make-again-please-mommy-dish, but definitely worth making it at least once.

3 out of 5 stars

Braised Sweet Potato and Cauliflower Recipe

Monday Lunch - Tacos (Cat) (May 31)

Cat cooked the meal for lunch. With a little coaxing, she managed to make some very good tacos. Simple. Pan-seared Boca patties, a can of pinto beans, refried, sliced avocados, tomatoes, and lettuce, and a bit of Better Than Sour Cream. Satisfying and comforting.

4 out of 5 stars

Sunday Dinner - Roasted Eggplant and Leek on Cornbread (May 30)

Another Mikel pick. This is blue cornbread, with melted Daiya and Follow Your Heart, with roasted eggplant and leeks. Basil is the final touch. The cornbread is a wonderful touch - we baked them in a cast iron muffin pan. You have to foodsit (like babysit) the leeks while they are cooking, otherwise, this is a no-brainer, easy, tasty meal. This dish is practically out of Follow Your Heart cookbook by Janice Right.

4.5 out of 5 stars

Sunday Lunch - French Toast with Caramel Apple Sauce (May 30)

The best French Toast recipe we've found so far is in Isa's Vegan With a Vengeance. We topped it with some Caramel Apple Sauce using Granny Smith apples. Yum. Easy brunch meal.

5 out of 5 stars

Saturday Dinner - More Cake and Ice Cream (May 29)

...and some leftovers.

Saturday Lunch - Basil Stuffed Shells, Two Ways (May 29)

 Happy Birthday, Mikel

For his Birthday Lunch I made Basil Stuffed Shells, Two Ways. Basil Ricotta, and Bolognese Ricotta. I cooked the pasta sauce for 4 hours, easy to do if you get it on in the morning and stir every now and then. I made the Bolognese adapted from Nonna's Italian Kitchen by Bryanna Clark Grogan, which we have used for Lasagna recipes for the past six years. This was an awesome variation on that recipe, using my Basil Ricotta as a base
They both turned out exquisite.

5 out of 5 stars

Mikel's cake was the Portal Cake.

The Cake is a lie.

Uh,... you have to be 15, and, or a gamer to understand the reference, I'm afraid.

Friday Lunch - Minestrone Soup (May 28)

Olive Garden style.

Cat loves Olive Garden's Minestrone soup, but to pay $8 for a simple soup, dry bread sticks, and a salad with no dressing, makes little sense, not to mention what the rest of us would eat. So, we had to make it at home for her, and I think we've made it even better.

An optional pesto swirl adds an extra dimension.

Of course, not everyone likes Minestrone, so this reduces the stars:

4 out of 5 stars

Minestrone Soup Recipe

Thursday Dinner - Paprika Potatoes (May 28)

European/Potato Night

I am Hungarian, and I love Hungarian food. It is important to teach my children what their heritage is and what it means. A big part of that is food. Hungarians are know for Attila the Hun and for food. I'd rather it be the latter. According to my dad, we trace our ancestry back 500 years of restaurateurs. Since I do not currently have a restaurant, I can at least impart the love of Hungarian food in my children. It seems to be working because this meal is one of their favorites, although an alternative of it, March of the Grenadiers (mashed, mixed with pasta, and baked), is more of a favorite.

This is, once more, a very easy and quick meal. It takes about 15 minutes by the stove, cooking the onions, and peeling and slicing the potatoes, and then about 30 minutes simmering on the stove. It is a classic Hungarian dish that also has the Chicken Paprikas as the more famous counterpart. This was one of my favorites growing up, and it is turning out to be a favorite of my progeny, too.

5 out of 5 stars 

Paprika Potato Recipe

Thursday Lunch - Eggless Tofu Salad (Kate) (May 27)

Kate chose and made this meal. An oldie, but a goodie. No one seems to sigh when told what is for lunch - always a plus. Again, using black salt will give the tofu the eggy-feel, if wanted. Otherwise, the salad stands up very well without it. Oh, and it takes a whole 10 minutes to make. Another bonus. The kids have this as a sandwich; I like it on arugula.

5 out of 5 stars

Eggless Tofu Salad Recipe

Wednesday Dinner - Eggplant Parmesan (May 27)

Italian Night!

If Mikel had to pick one food to take with him on deserted island, it would be this. It was a little challenging figuring out how to bread the eggplant without eggs and without frying it, but the answer is very simple - yogurt. A thin layer of soy yogurt and then the panko crumbs mixed with some fine bread crumbs and the result is crunchy on the outside and tender on the inside. The cheeze is a mix of Daiya and Follow Your Heart, and the sauce is homemade. With the exception of eldest daughter who would like this if it were not eggplant, we all dig this dish.

5 out of 5 stars

Eggplant Parmesan Recipe

Wednesday Lunch - DIY (May 26)

Make your own meal.

Tuesday Dinner - Thai Seitan Satay (May 25)

Interesting meal!

 It seems everyone found something different to criticize about this meal. If it wasn't the brown rice, it was too spicy, or he doesn't like tomatoes, or he dislikes peanut butter, which is what the sauce was made of. I guess the only thing we ALL agreed on was:

3.5 out of 5 stars

Tuesday Lunch - Garlic-Lemon, Spinach Pasta (May 25)

Whole Foods had this pasta at one point, waay back when. The kids really liked it, so here it is. It is the simple recipes that tend to be the best; really, there is nothing to this one: garlic, pasta, olive oil, lemon, spinach.

5 out of 5 stars

I know I've come to the rhubarb party a little late, so I didn't want to make a strawberry-rhubarb right off the bat - although I am sure that is on its way, too, seeing as there are three more bunches in the fridge.

I made a rhubarb-PEACH crumble. Saw the peaches for the first time at Whole Foods yesterday, so why not? I think the kids' favorite part of the Rhubarb-Peach Crumble is the 'crumble.' It is wonderfully sweet, tart and the topping is fabulously crunchy.

Vegan.com Shout Out

Erik Marcus from Vegan.com graciously featured a dish from me on his blog last week. Just in case you are one of the few who has never been over to his site - take a gander. His blog is witty, informative, and very current. He seems to have his feelers all over the meat and vegetarian industries - he reports with efficiency and accuracy - all the while giving us his two-cents worth!

Thanks Erik!

Monday Dinner - Cream of Cauliflower Soup (May 24)

Mikel approved of the Cauliflower Soup being on the menu - to the chagrin of his eldest sister, who does not care for anything in the brassica family.

The recipe is from Nava Atlas' Vegetarian Soups. 

The soup was surprisingly easy to make and was done in a flash. Instead of the food processor, though, I used my blender to make it even smoother and creamier. It was excellent; I even put some of the mixed  greens I made this afternoon on it as a garnish. Really tasty and creamy. The recipe calls for some Silk creamer, but I dare say - skip it! The soup is wonderful without that addition.

4 out of 5 stars

Monday Lunch - Avocado Patty and Grilled Onions, Fennel, and Greens (May 24)

It is Mikel's Birthday Week!

 That means he gets to pick what we eat this week. First choice: Baked 'chicken' patty (I used Cluckphrey vegan brand) sandwich. Although I stay away from being a short-order cook in my home, in this case I customized each sandwich for individual preference. Pictured is mine: avocado, red onions, on fresh sourdough bread, with some Better Than Sour Cream. Yum! My oldest daughter begged for my second half. To accompany it, I grilled some fennel, red peeper, and onions with mixed greens that came in my CSA on Friday.

5 out of 5 stars

Saturday Dinner - Healin' Noodle Soup (May 22)

My kids haven't been sick for close to year, but when one gets it, they share the bug, like all good siblings should. Since nobody was in any mood to eat anything substantial, it was time to bring out
The Noodle Soup.

Bryanna Clark Grogan's 'chicken' broth (scroll down to the first 'printable recipe.') is paramount to this recipe and well worth it! This is the soup we make when someone needs healing... hence, the name.

5 out of 5 stars

M'm, m'm...Better!

Healin' Noodle Soup Recipe

Saturday Lunch - Benedict (May 22)

Eggs Benedict used to be a favorite of ours. Using tofu to replace the poached eggs can be a stretch...until this recipe. Now Benedict is a family favorite that gets requested at least once a month. However, since it is not exactly a health-nut recipe, it gets made at most once a month. There are a few tips here: to mimic the experience of eggs, use black salt, but please only purchase it online if absolutely a must - any Indian market will have it for a fraction of the cost - I think I paid $2 for a bag last week. Second, after pan searing your tofu slices, simmer it just covered with water, some nutritional yeast, turmeric, black salt. Drain before putting it on your Benedict. And lastly, the Canadian bacon can be replaced with anything - Fakin Bakin, Bologna from Yves, Tofurkey - as long as it is given a quick sear in your pan. Sprinkle a little more black salt on the assembled dish since the flavor gets lost somewhat during cooking. No worries, black salt is not sodium; it is potassium.

5 out of 5 stars

Benedict Recipe

Friday Dinner - Seitan Scallopini (May 22)

If you are not familiar with Bryanna Clark Grogan, it is time you should be. Tonight's dinner was inspired by her scallopini recipes in

 Nonna's Italian Kitchen.

I made some seitan a few nights ago, and if you are intimidated by making seitan, don't be. (I am in the process of making a video to help you conquer the fear of seitan.) I made a 'light', 'chicken'-flavored seitan, and sliced it 1/4 inch thin. After breading the slices, I pan-fried them until golden, added mushrooms, shallots, and garlic, and about a cup of wine (or Marsala, sherry, or just vegetable broth). I let the sauce reduce and served the cutlets with whipped potatoes and sauteed garlic spinach.

Originally I had the cutlets over pureed baby turnips, but that was a bit much for the rest of the family - too bitter for them - so the picture is of whipped potatoes. If you do use potatoes instead of turnips, consider changing the greens to kale or rapini (broccoli rabe). - it will give a nice flavor contrast. I liked it a lot with the turnips, however, so here is your chance to use up those last turnips in your CSA box. 

4.5 out of 5 stars

Seitan Scallopini Recipe

Friday Lunch - Quesedilla (May 21)

Leftovers!

I had some beans and rice leftover, so I made a quick quesedilla, adding grilled peppers and onions. Topped with some Tofutti Sour Cream, it made a fast, delicious lunch that even the kids enjoyed.

4 out of 5 stars

Thursday Dinner - Georgian Potato and Seitan Filled Flat Bread (May 20)

I must admit that this was very close to a knish, but the dough was risen and the filling was outstanding. I diced the seitan and pan-fried it until it was crispy. It was mixed with mashed potatoes that were seasoned with chives and sauteed onions. Everyone thought it was very tasty. Next time I will make some gravy to go with it, but tonight I was sidetracked with making sweets for the kids for tomorrow's end-of-year-party.

4 out of 5 stars

Brownies three ways:

Chocolate
Death by Chocolate
Strawberry-Chocolate

Recipes from Sinfully Vegan by Lois Dieterly

... and Almond Toffee Bars

Thursday Lunch - Udon, Shiitaki and Kale in Miso Broth (May 20)

This dish, from Veganomicon by Moskiwitz and Romero, has been frightening my hubby - in fact, it was supposed to be prepared on Tuesday night. Since the kids aren't feeling well, I decided I would make it.  Well, it turned out to be delicious! I was very happy with it. The kids were not as impressed, however, bringing the rating down to:

3 stars out of 5

Wednesday Dinner - Out (May 20)

We did not cook tonight.

Wednesday Lunch - Mini Pizza (May 19)

We had a field trip today, but Mikel had requested Mini Pizzas (he was supposed to cook, but was feeling under the weather). So... I melted the cheezes (Follow Tour Heart and Daiya, both Mozzarella style), on the stove, and put them in a thermos. Then I heated up the pasta sauce and put that in a thermos as well. I toasted English muffins, sauteed some pepperoni-style Yves, sliced some onions and olives, and voila! - lunch was ready to go. The kids loved it!

5 out of 5 stars

Tuesday Dinner - Cheeze and Spinach Enchiladas (May 18)

This was an absolute hit! With everyone, except my oldest daughter, who does not care for enchiladas or spinach, which removes this dish from the running for her. The rest of us were okay with that, though; more for us! I used half Daiya Cheddar and half Follow Your Heart Mozzarella, shredded, and melted them on the stove, adding the spinach and grilled onions, and a little chili powder. Not only did it melt well, but it tasted creamy and divine. This is a very high 5 stars, only lowered because Daughter Number One doesn't like anything, it seems.

5.5 stars out of 5

 

Blue Corn Enchiladas Recipe

Tuesday Lunch - Three Bean Salad with Sandwich (May 18)

I made the salad a few hours before we ate it. I adapted it from Fat Free and Easy by Jennifer Raymond. We were out all morning, so a quick sandwich of Tofurkey with Veganaise and the salad was just perfect.

3.5 out of 5 stars

Monday Dinner - Mexican Beans and Rice (May 17)

This is a family favorite, from Vegan Fire and Spice by Robin Robertson. I adapted it by adding tortilla chips instead of bread crumbs. It is very easy to prepare as long as you have cooked beans and cooked rice on hand.

Since there are five people in this family making the menu, looking over this week's meals, it seems we have inadvertently made it Mexican week. We have tonight's meal, the salad tomorrow is Southwestern, Cat is making Tacos, and there is Enchiladas scheduled for the weekend.
Ole!

5 out of 5 stars

Monday Lunch - Do it Yourself (May 17)

We have to mix up the order of lunch this week. The day after camping is usually slow going. Everyone makes their own lunch today.

Sunday Dinner - Subway (May 16)

We're back from camp.

Too...

tired...

to...

cook...

Subway. Eat fresh.

Sunday Lunch - Seitan Kabobs and Patatas Bravas (May 16)

We are still camping.

I had been marinating the kabobs since Friday night, and had half-cooked the potatoes and marinated them as well. At camp, we got the fire going, placed the kabob pieces - seitan, artichokes, cherry tomatoes, elephant garlic, and yellow peppers - in kabob baskets, and grilled them. I highly recommend these baskets; seitan pieces, as well as veg dogs and tofu tend to break apart and fall off the skewers. No more lost tofu to the fire! They should be called 'vegan kabob baskets' as far as I'm concerned. Aldi has them for $1.50 each.

The potatoes were grilled as well, after all, we are camping and B-B-Q-ing, then covered with a spicy tomato sauce I prepared at home. That's right, I tried to prep everything so I wouldn't have to do anything. It worked really well. The kabobs were nicely charred, as you can see in the photo.

4 out of 5 stars

Sunday Breakfast - Cheeze Tofu and Potato Skillet (May 16)

We are still camping.

For this morning I had precooked the hash browns, and the 'egg' tofu, the cheezy sauce. I heated up the components on the fire (no need to wait for coals - love that!), and assembled them in a skillet. This was inspired by American Vegan Kitchen by Tamasin Noyen. The tofu, however, is mine. I like to fake eggs using black salt - a mineral rock Indians use in their cooking; it has an unusual sulfuric flavor and smell - perfect to imitate eggs. The tofu should be pan fried in soy margarine (Earth Balance is best), then add 1/2 c. water, 1 t. turmeric, 1 t. black salt, 2 T. nutritional yeast to the pan, cover, and simmer for ten minutes. Simmering the tofu changes the texture, very much like freezing tofu changes the texture. Drain from the cooking liquid and serve over the skillet of hash browns.

4 out of 5 stars 

Saturday Dinner - Gyros (May 15)

Gyros!! We love Gyros!

Since we were going camping, I prepared all the food the night before and had everything ready to go on the grill.

Gyros have been a favorite of mine and to recreate them vegan was of the utmost importance. I make the 'lamb' seitan using gluten flour and other flours, and cook it in a broth that is a combination of 'beef' and 'chicken.' After the seitan is cool, I sliced it into thin pieces and marinated it overnight in olive oil, garlic, lemon juice, rosemary, and oregano. At the campsite I grilled the slices until they were crisp, but not dry (important - we aren't trying to make jerky). Tzaziki sauce was prepared at home, and the seitan was assembled in a pita with slices of onions and tomatoes.

So incredibly delicious!

6 out of 5 stars

(My husband recommend that once in a blue moon we assign 6 stars to truly exceptional dishes. This one definitely qualifies.)

Saturday Lunch - Veg Dogs (May 15)

We are camping this weekend. For today's lunch, we were just glad to get there, set up camp and get a fire going. Lunch was veg dogs. You know what they look like, right?

Friday Dinner - Lemon 'Chicken' (May 14)

I used Gardein protein to make this dish. Whenever we go to a Chinese restaurant, the kids are always asking for Lemon 'Chicken'. There are no vegetarian/vegan places around here that have this, so I tried my hand at it. I soaked the cutlets in lemon juice for  a few minutes, then dredged them in seasoned four, and pan-fried them. In the same pan, I added 2 T lemon juice, 1/2 cup of water, 2 T nutritional yeast, 1 t. turmeric (trying to get that gaudy yellow color Chinese places manage to impart - not quite there, though), and 2 T arrowroot to thicken. I brought the sauce to a boil and then poured it over the cutlets. The lemon slices were decorations that my children and husband promptly removed. Good thing I only cut them for the picture. The potatoes are Roasted Rosemary Potatoes from Instead of Chicken, Instead of Turkey by Karen Davis. Everyone thought it was very good, but the kids insisted it was too lemon-y. I think the stuff they get at restaurants is too lemon-y.

 Kids and their palates...

4 out of 5 stars