Vegan and Vegetarian Cooking and Living

Vegan Rueben Sandwiches

These reubens are quick and easy to make, but SO scrumptious. My mom and I have been perfecting the recipe for years. In the past we’ve tried tempeh and seitan, but I think we finally hit the mark with Field Roast’s Wild Mushroom Quarter Loaf. Since we’re a mixed-diet family (two vegans, one lacto-ovo and a no red meater), we used two types of cheese: Daiya for the vegans, Trader Joe’s half cheddar half gruyere for the others. If you’re in the SF Bay Area, top off your sammy with Berkeley’s Cultured Kraut- it’s the best.

Ingredients:

• Rye bread
• Meat of choice, sliced thinly
• Cheese product of choice
• Sauerkraut  
• Special sauce (vegan mayonaise + ketchup)
• Avocado (optional)

To make:

1. Very lightly toast bread
2. Lightly pan fry sliced meat
3. Mix special sauce to taste, usually about 50/50. Slather generously on both toast slices, lay meat on one piece of bread.
4. Sprinkle cheese over both slices of the bread, put back in toaster or regular oven on broil for 3 or 4 more minutes. 
5. When cheese is melted and bread is crispy, take it out and pile on sauerkraut. Add a dollop or two of sauce as well, and avocado if you roll that way. Close it up and enjoy!

-E

All American Vegan Dinner: Hot Wings and Nacho Cheese with Veggies

I love taking classic greasy, heavy, “American” foods and making them vegan, delicious, and of course much healthier. Tonight I was craving traditional tasting cheese sauce, and my mom was craving these ‘wings’ so we put our inspiration together and created an awesome meal. 

For the wings we used this recipe: 

http://vegandad.blogspot.com/2008/05/vegan-boneless-chickenless-wings.html#.UJc9NcUT0vY.email

For the Cheese Sauce we used this:

http://yourvegangirlfriend.com/2011/08/16/nacho-cheese-sauce/

For the veggies, I steamed broccoli and covered it with cheese sauce.  We microwaved the potatoes for a few minutes to speed up the cooking process, then baked them for about half an hour. I microwaved frozen peas and mashed them into my baked potato with earth balance vegan butter, salt and pepper. 

I usually make thicker yeasty imitation cheese sauces, and this one was creamy with just a hint of yeast which was perfect. For the wings, we followed directions and poured the margarine/hot sauce over some of the wings before it was finished baking, but we found they had a harder time crisping up. I would recommend leaving some of the wings un-sauced to see which you prefer.

Thanks to VeganDad and YourVeganGirlfriend for these recipes. All in all, a delicious meal. Enjoy :)

-N

Cold Noodle Salad

N and I dreamed this up together while we were on a long, hot car ride recently. After a weekend away of eating rich food, we wanted something simple and healthy. This is a quick refreshing dish that can be made with any veggies you have on hand. It keeps well as leftovers too.

• Vermicelli rice noodles, cooked and rinsed with cold water
• Cucumber
• Bell pepper
• Red Onion
• (Can sub any other veggie you have: broccoli, cooked squash, etc.)
• Rice Vinegar
• sesame oil
• Sweetener
• Gomasio*
• Salt and Pepper

To Make:

1. Chop veggies in thin strips
2.  In a bowl, mix together rice vinegar, sweetener, sesame oil, gomasio, salt and pepper to taste. 
3. Toss veggies, sauce and noodles together. Sprinke more gomasio on top. Serve cold. 

*Gomasio is a delicious dry condiment used often in Japanese and macrobiotic cooking. It is made of sesame seeds, seaweed, salt and sometime sugar. It can be found at most grocery stores with an Asian foods isle. It comes in varying degrees of healthiness, so check the label. 

-E

Vegan Mango Teriyaki Fajitas 

Ingredients:

• Small flour tortillas
• Can of black beans
• 1/2 white onion
• 1 red bell pepper
• About 1/2 cup frozen mango (I got mine from TJ’s), or fresh mango
• Teriyaki Sauce
• Avocado
• Garlic, salt, pepper and lemon juice 

Directions:

1. Slice bell pepper and onion and sautee in a pan with teriyaki sauce and a little oil
2. After a few minutes, add frozen mango to the pan and stir until mango is warm and veggies are cooked but still crispy. Add teriyaki sauce, salt, pepper and garlic to taste. 
3. Meanwhile, mash avocado with garlic, salt, pepper and lemon juice, or slice plain avocado
4. Heat up black beans and warm the tortilla
5. Pile beans, veggies, and guacamole onto the tortilla
6. Enjoy :)

Sick Girl Soup

Yup, I’m sick again. Working with kids seems to have enrolled me in the poor immune system society. Even though it’s been gorgeous and sunny for weeks in Berkeley, all I’ve been craving is some nice brothy, warming soup. This recipe is completely sick girl proof- even with a brain full of congestion and the stamina of a wilting lily, I was able to make it without wanting to collapse. Measurements are pretty inexact, I literally just dumped in ingredients and hoped for the best. Makes 4 servings.

Ingredients:

• 1 yellow onion
• 2 T fresh ginger, chopped finely
• 1 pod star anise
• 1.5 T veggie bouillon
• 1-2 carrots
• 1 head broccoli
• Handful of mushrooms
• Dash of Sriracha or other hot sauce
• Splash of brown rice vinegar
• Smidgeon of Tamari or soy sauce
• 1 green onion, chopped
• veggie protein, sauteed (I used mock duck)
• Rice noodles, cooked

To make:

1. Sautee onion, ginger and star anise until onion is translucent (about 3 min) 
2. Add bouillon and water, bring to a boil
3. Add carrots, cook for a few min
4. Add broccoli, cook a few more minutes
5. Add mushrooms
6. When all veggies are cooked, turn off heat
7. Add Sriracha, rice vinegar and Tamari
8. Ladle over rice noodles, top with veg protein and green onions 

-E

Vegan Pasta Salad

So we have been failing on the blog front these days. I am about to graduate from college and E is about to start grad school at Stanford (what a badass). In all this craziness I have eaten way more Trader Joe’s Tofu Edemame Nuggets than I am proud of (for strict vegans, these do have egg whites), and haven’t managed to get my meals on here. 

Anyhow, this is a simple pasta salad, best served cold. 

Ingredients:

• 1/2 bag whole wheat rotini or other noodles
• 1 large carrot, cut into small chunks
• 1/2 cup frozen peas
• 1 zucchini, cut into small chunks
• Several marinated artichoke hearts, cut into small pieces
• 2 stalks heart of palm, cut into small chunks
• 3/4 can chik peas
• Dressing of choice ( I used tahini dressing, as always, lemon juice, and balsamic vinegar)

Directions:

1. Boil water and cook noodles. After straining, rinse with cold water until all noodles are fairly cool, and set aside. 
2. Meanwhile, lightly steam the carrots, zucchini and peas until slightly crunchy
3. In a large bowl, mix cool noodles, all cut up and cooked veggies, chik peas, and dressing, and mix well
4. Eat now or later, it saves well!

-N

Sauteed Rainbow Chard with Baked Beans on Toast

I made this meal when I didn’t have much time, but wanted a fresh, hearty dinner. I used Trader Joe’s Baked Beans and Sourdough Bread, and organic rainbow chard from the Santa Cruz Farmer’s Market. My British friend, H, taught me just how wonderful baked beans are on toast. Rainbow chard is a great leafy green, packed full of vitamins that us veg’s need. I flavored it lightly to bring out it’s sweet juicy-ness. This takes less then ten minutes to make, and was totally satisfying and delicious. 

Ingredients:

• 1/2 Can baked beans
• 1 slice sourdough bread
•  4 stalks rainbow chard
• Green garlic (fresh garlic)
• Soy Sauce
• Oil, salt, pepper to taste

Directions:

1. Wash and slice your rainbow chard into bite size pieces, using both the leaf and stem
2. Sautee in pan with a little oil and add soy sauce and spices as desired
3. Don’t add the green garlic until the last 2 minutes or so, as it burns easily
4. Meanwhile, toast your bread and heat up your beans
5. Serve chard and pile your beans on your toast
6. Enjoy :)

“Big Vegan” by Robin Asbell

Back in January I was given an amazing cookbook called “Big Vegan”. It’s huge, and beautiful, and full of delicious recipes that are not only meat and dairy free, but also largely gluten-free and low-fat. When I first got the book I would often peruse it and drool, but I wasn’t cooking from it a whole lot, although I did make this scrumptious Indonesian Noodle Salad. 

Then, a few weeks ago, my doctor nonchalantly informed me that I should probably cut all gluten out of my diet. Like, all gluten. She said it wouldn’t be a big deal, babbling cheerfully about all the gluten-free options in the Bay Area. I stared at her, stunned, as my gluten-y life flash before my eyes: Acme bread, Zachary’s Pizza, cranberry scones, Tofurkey Beer Brats,  Seitan, Veggieburger buns, warm chocolate chip cookies… 

Needless to say, I’m not ready to quit gluten altogether. However, I am trying to cut down on it, and to find other ways to satisfy my perpetually hungry belly. Instead of going at it with an attitude of deprivation (“No gluten for you!”), I’m trying to frame this in a more positive light (“Let’s make a recipe that just happens to not include gluten”). For instance, Hot and Sour Broccoli Salad:

And that’s where Big Vegan comes in. The last few weeks I’ve started to actually cook lots of Asbell’s coincidentally gluten free recipes. Instead of lamenting what I can’t have, I’m focusing on what I can. Like New Potato Rendeng, pictured up at the top of this post. 

Now here comes the meaningful life lesson (uh oh I really have become an obnoxious blogger): I think this is the only way to make a real dietary change. Don’t try to do it all at once. Don’t stress about little slips ups here and there (I’m talking to myself right now; I just ate a cake pop). Don’t torture yourself with weak imitations of whatever food you are no longer eating. DO find a cookbook, or a website, or a person who will give you oodles of recipes featuring your target food groups. And go buy Asbell’s cookbook- you won’t regret it! 

Warm Teriyaki Tofu and Spinach Salad

-E

Crispy Tofu Sandwich

Ingredients:

• Sourdough Bread
• 4 slices tofu, about 1/2 inch thick, 2x1 inches wide
• 1 Romaine leaf
• 1 small grated carrot
• 1/4 avocado
• Mustard, Tahini dressing, or sauces of choice
• Cooking oil
• Soy Sauce or Bragg’s Liquid Aminos (similar to soy sauce, but lighter)  

Directions:

1. Put tofu in the pan with a little oil, sprinkle braggs or soy sauce on top
2. Let tofu cook until it’s slightly crispy on both sides
3. Toast the bread and spread on mustard, tahini, and avocado
4. Add other veggies and tofu, slice in half, and enjoy :)
5. If desired, wrap in plastic and take on the go. It saves well. 

-N 

Green Breakfast

This is a delicious breakfast dish inspired by an item called “Green Eggs And…” on the menu at Green Bean Restaurant in Northampton, MA. If you’re ever in town, you MUST order their tempeh bacon. It is smokey and maple-y and just the right texture and makes me want to hop on the next plane to Bradley Airport right now. Ah, but I digress. Here’s the recipe:

You’ll Need:

• Tofu, cubed
• Kale, chopped
• Garlic, minced
• Rice Vinegar
• Tamari
• Nutritional Yeast
• Cheesy product, grated

To Make:

• Sauté tofu with a splash of vinegar and a dash of Tamari until crispy. Add a spoonful of nutritional yeast at the end.
• In the meantime, cook garlic for 30 seconds in a separate pan. Add kale, splash of vinegar and Tamari, and cover with a lid. Cook until soft.
• Add tofu to kale, top with grated cheese and let sit until cheese melts.

For all you New Englanders: http://www.greenbeannorthampton.com/

-E

Tangy Udon Noodles with Lemon Honey Brussel Sprouts

For this meal I used the same method for the Brussels as a recipe I posted earlier (Lemon honey sautéed Brussel sprouts, about a month ago) topped on wide udon noodles, which you can find at most natural food, Asian markets or some grocery stores. I flavored the noodles with my favorite combo of soy sauce, rice vinegar and lemon juice. For some extra protein add cubes of tofu or cooked soybeans.

Ingredients:

• Wide udon noodles
• Brussel sprouts
• Rice vinegar
• Soy sauce 
• Lemon 
• Honey or vegan sweetener 
• Olive oil 
• Salt, pepper and garlic to taste 

Directions:

1. For the Brussels
2. Boil a pot of water (with enough water to cover brussels)
3. Wash brussels well, peeling off outer leaves if they look gross
4. Chop into halves or quarters, depending on their size
5. Put brussels into boiling water and cook for about 3-5 minutes, or until they are pretty cooked but still a little hard
6. Strain and put brussels in a large pan with olive oil
7. Add lemon juice, honey and herbs to taste (it tend to take a good amount of lemon and honey to be flavorful enough) 
8. Continue to sautee until they are tender
9. For the noodles: 
10. Follow directions on the package to cook noodles 
11. Drain and mix in a bowl with rice vinegar, soy sauce and lemon to taste. 
12. Add protein source if desired and top with cooked Brussels. Enjoy :)

Fried Spaghetti with Veggie Sausage and Peas

This is one of those recipes I made up when I had a bunch of random odds and ends lying around the kitchen, and was forced to get creative. The real key here is to fry up the spaghetti and sauce just a teeny bit at the end– it makes the flavors meld and the noodles chewy.

You’ll Need:

• 1 package whole wheat spaghetti
• 1/2 jar marinara sauce
• 1 yellow onion, diced
• 1 large veg sausage, diced
• frozen peas (+ any other veggies you have)
• fresh basil, torn
• 1/2 t veggie broth

To Make:

1. Cook noodles.
2. In the meantime, sauté onion on medium heat until translucent.
3. Add sausage and cook until browned. Add peas.
4. Mix veg broth with marinara in a saucepan, add drained noodles and veggie/ sausage mixture. Cook until sauce thickens.
5. Top with fresh (or dried) basil.

-E

Crunchy Lentil Tahini Wrap

Ingredients:

• Wrap or Tortilla ( I used Trader Joes Olive Oil Wraps)
• 3/4 cup cooked lentils ( Also used Trader Joes precooked lentils)
• Chopped romaine lettuce
• Diced cucumbers
• 1/4 cup black beans
• A few tablespoons tahini dressing (or dressing of choice)
• A few tablespoons Daiya Pepperjack Shreds
• Optional: fresh lemon juice

Directions:

1. Put wrap or tortilla in a pan with the Daiya and let it melt slightly, making sure your wrap doesnt harden too much
2. Take wrap off the heat and add lentils, beans, veggies, dressing, and mix up so everything is well-dressed
3. Fold your wrap like a burrito and squeeze on lemon juice if desired
4. Enjoy :)

-N

Open-Faced Vegan Quesadilla

Once I transitioned from vegetarian to vegan, I realized that my burrito obsession revolved mainly around sour cream and cheese. I can make my own vegan Mexican food that’s (almost) as delicious as taqueria-bought. My latest food craze is Daiya mozzarella-style shreds. They really do melt and stretch like it says on the bag! Anyhow I used Trader Joes olive oil wraps (good for mexican food as well as lentil veggie wraps etc), Daiya, organic produce and Trader Joes salsa and black beans. It was SO good and filling and satisfying. I covered it in lemon juice and nutritional yeast for extra zest. I then attempted to fold it in half, somewhat successfully. This is incredibly yummy and incredibly messy. Happy eating. 

Ingredients:

• 1 wrap or tortilla
• A few tablespoons Daiya
• Half a can black beans
• Chopped romaine lettuce
• A few tablespoons salsa
• 1/4 avocado
• Optional: Lemon juice & nutritional yeast

Directions:

1. Put your wrap/tortilla in a pan and spread Daiya evenly, turn on medium heat. Watch it carefully because the Daiya takes a little while to melt but make sure you don’t let the tortilla burn
2. Meanwhile, heat up the black beans and chop the lettuce
3. When the Daiya has melted, put your quesadilla on a plate and cover with beans, lettuce, avocado, then salsa and optional toppings
4. Enjoy :)

-N