Farfalle Alla Brava!!!!

If you have not figured it out yet..... I am all for simple, most of the meals I cook have only a handful of ingredients. I usually like to only use one to two pans... for quicker clean up!!!
This pasta comes from a Northern Italian restaurant I worked in back in the early 80's. We had a Tuscan chef who had a very simple cooking methodology based on fresh, local ingredients, and everything was cooked to order!!!! He also taught us bad words in Italian so we would know when he was mad at us!!!!!!
This pasta is called Farfalle alla Brava translating to "Good Butterflies"

This is supposed to be a cream based pasta, and to veganize I have tried various cream bases, but Coffee Rich works the best and is the least fat dense. It does have hydrogenated oil which is a bummer, but as you know we have some trade offs in being vegan(for the good of course)!!!!
I have tried using unflavored, Silk Creamer and Soymilk, nut milks, but hands down Coffee Rich has the best flavor, texture and ability to handle heat. We use it for coffee, and cream substitute in other recipes.
It is found in the freezer section and comes in 2 lb cartons.
Here what I did:

• 1 cup Coffee Rich
• 1/2 cup no chick broth
• 1 to 2 tablespoons curry(take it easy...looking for a mild curry flavor and color)
  
• 1/2 teaspoon garlic powder
• 1/2 frozen peas
• Salt to taste
• 1 lb Farfalle pasta

Boil the pasta, when al dente, drain and set aside
In the pan you cooked the pasta add the sauce ingredients heat til it simmers(just a couple of minutes) then add pasta and peas. Serve in a bowl, with a hunk of your favorite bread, and a salad.
The left overs are great for lunch the next day, either warmed up(add a little water) or put on a salad!!!

Beating the cold with Green Curry Tofu

Green Curry tofu is one our family favorites, but I am afraid of making it too often because the coconut milk has so much fat. I try to use the lite coconut milk and limit the amount used. I have to admit that the lite coconut milk is not the same and by the time I lighten everything up the curry is just not thick enough, but the flavor was good.
Many years ago I was the chef at a Brazilian restaurant in Denver and about 75% of all of our dishes had coconut milk. The best brand of coconut milk from my experience is Chaokoh brand.
Whenever using coconut milk it is important the shake the can vigorously before opening, this mixes the contents, otherwise it will be good and lumpy. One of the other things I like about using coconut milk is that it can take heat well, and reduces to a nice thick consistency. It works well as a replacement for heavy cream. I plan on veganizing some old South American favorites throughout the spring, once we have dropped a few of the holiday pounds we have collected!!!
This curry took about 25 minutes:

• I had leftover white sushi rice
• 1 lb of tofu nigari, cut 1/2 thick, brushed with oil, garlic and onion powder, broiled in toaster oven until browned, then cut in triangles, lazy but tasty!!!!
  
• 1 can Thai Kitchen lite coconut milk, 6 cups lite no chic broth, 1/2 teaspoon garlic powder, 1 teaspoon Thai Kitchen green curry paste(I love that Thai Kitchen labels their vegan items!!!!)
• 1/2 head cauliflower
• 1/2 lb broccoli
• 1/2 lb fresh green beans
• Home pickled jalapenos for heat!!!! (sliced jalapenos it a jar with white vinagar)
• Chopped cilantro for the top
  

This made a big enough batch so that Nikki and I could each have a bowl for lunch the next day!

Cherry Pudding Pie.... Or Parfait?!?!?!?!

I am not generally a dessert person... don't get me wrong.... you put a dessert in my path and its seconds are numbered!!!!
I just don't have the vision to plan both main courses and desserts too far in advance, thus there is always a lurch after dinner when every one wants a treat and I have not purchased anything at the store!!!! So the treat usually ends up being a hand full of chocolate chips!!!
But I did buy cherry pie filling a few weeks ago figuring we would get around to some dessert that could utilize them.
We also had vanilla Mori Nu pudding mix and tofu-in-a-box, Nikki headed to the store and picked up a prepared graham cracker crust, and came home and mixed up the pudding and placed it in the crust.
The Mori Nu pudding called for firm tofu, but all we had was soft, so it did not really set up right. It was a bit runny... that is why there are no pictures of the whole pie.
I scooped the "pie" portion in the bowls and layered with cherry pie filling, yeah the stuff from the can, honestly I could eat that stuff right out of the can with a spoon!!!! The pudding did not set, but it tasted and very much resembled melted ice cream. It was really tasty and other than the extra store trip, was pretty quick.

• 1 Graham Cracker pie Crust (or just layer with crushed graham crackers)
• 1 package of Mori Nu vanilla pudding
• 1 cube of Mori Nu FIRM tofu
• 1 Can of cherry pie filling
• Mix up the pudding place in crust, refrigerate till firm and top with cherries.

Vegan Japanese Ginger Salad+Oven Stir Fry = Happiness!!!

Addison has been asking for sushi lately, she discovered it when she was in Denver over Christmas. We picked up some of the basics to make sushi, but we just have not had the time to make it this week. We will have to do so on a weekend!!!!
I did get to thinking about making a salad that was basically the same as sushi....maybe a ginger, wasabi soy sauce dressing?!??!
But as is often the case I went down a different trail. I started thinking about the creamy ginger dressing at Japanese restaurants... a bit too much!!
So I set out to make some, then make a salad to go with it(think "If you give a pig a pancake")
Here is what I did for the dressing, throw the following in the vita mix:

• Small thumb of fresh ginger
• 1 tooth of garlic
• 12 drops of toasted sesame oil
• 1/2 cup raw cashews
• 1/4 cup raw sunflower seeds
• 1 teaspoon celery powder
• 2 tablespoons ketchup
• 1/2 cup seasoned (sweet) rice vinegar
• Salt or soy sauce to taste
• Black pepper

Process until creamy(the emulsification holds pretty well, but may separate overnight, just stir), It tasted just like the kind from the restaurants!!!

For the salad we had:

• Kale
• Romaine
• Shaved Carrots
• Cucumber
• Cilantro

I was going to top with the sushi rice, oven stir fry, or roasted onions, tofu and squash, but I decided to plate those separately, because the salad were already kind of busy and our bowls were getting crowded!!!!

Cold to the bone!!!!! Minestrone time!!!!

"Minestrone (Italian: minestra (soup) + -one (augmentative suffix) is the name for a variety of thick Italian soups made with vegetables, often with the addition of pasta or rice. Common ingredients include beans, onions, celery, carrots, stock, and tomatoes."..... Wikipedia

I have always really liked minestrone because there no right or wrong. You can add whatever you have that is fresh, canned , frozen or dried! I prefer the base to be tomato, but it does not have to be that way.

I had a pretty big variety of fresh veggies that needed to be used so this is what we had:

• 4 Potatoes
• 2 Carrots
• 1/2 Onion
• 1/2 Small Cauliflower
• 1lb Fresh Green Beans
• 4 Teeth Garlic
• 1 Large Can of tomatoes(half processed, half left chunky)
• 1/2 lb Elbow Macaroni
• Better than bullion, no chic broth(to taste)
• Fresh oregano, salt, pepper, and some green onion to garnish.

1. Make 6 cups broth, add 1/2 can tomato pureed and spices, bring to boil.
2. Add potato, cauliflower, onion, and pasta.
3. Add green beans when other veggies are al dente, turn off heat and serve.

Everyone ate their soup, although Nikki and Addison were not totally psyched about the tomato base. I do have to say that I am very excited that Carter ate a good sized portion. He used to get the gag reflex if you even said soup. Not sure if it was the pasta or the tomato base, I did not ask any probing questions.

You may get the impression from my posts that I am not doing kid friendly food..... my philosophy has been to keep trying to get the kids to try new things. For the most part they eat what I am inclined to cook, if they really do not like it I usually have a plan "B". There are many meals that have a basic component that Nikki and I add more adventurous toppings.

Carter is working on eating his soup, he's not wearing a big smile, but he did eat and enjoyed!!!

ChickPea Cutlets on Potato Mountain!!!!!

This is probably the 5th time we have made the Chick Pea Cutlets from the Veganomicon. The beauty of this recipe is the fact that they cook quickly and are much easier than most other seitan methods. Once they are browned on each side I like to finish them in the oven at 350 for about 10 minutes. We have also reduced the amount of soy sauce and salt in the broth, because the recipe is a bit salty when paired with gravy.
We have also started doubling or tripling the recipe so that we have leftovers, the cold Chick Pea Cutlets are fantastic on a sandwich(think cold fried chic'n)!!!! Unfortunately the leftover Chick Pea Cutlets were overlooked in the oven this time so I could not include them in with Addison's lunch the next day:(

This was our Sunday evening meal so we went all the way with the sides. I made a huge batch of mashed potatoes, and simple gravy(Better than Bullion no chicken broth, water, corn starch, garlic and onion powder, pepper and oregano)
We also had collard greens, which were rough chopped and quick seared with olive oil, garlic, salt and pepper. I really like seared collards, they have robust slightly bitter favor that stands up nicely to more sedate mashed potatoes.

Run For the Better!!!

This week was crazy so on Friday night instead of cooking we decided to make a run for the border.
This is a tostada, fresco style, which means it does not have cheese and they add pico de gallo.


We made up some Morningstar Crumbles taco style, we had cheese sauce, Tofutti sour cream, and jalapenos.

This is a seven layer burrito minus the cheese and sour cream. Once home it was veganized!!!!!









These are the 3 layer nachos minus the cheese sauce then was veganized when we got home.

It always seems like going to get take out will be easier but by the time we go get it, and veganize, we probably do not save much time, but it is nice to have something that seems trashy!!!!!

I wish that there was a good local Mexican restaurant that had vegan options, but the pickin's are slim.

Three Can Vegan Chili

Three Can Chilli
This is a pretty standard meal for us in the winter, because it seems like we are busier, and fresh veggies availability and prices are not favorable!!! We also want something hot!!!!
The three can chili is so easy it's criminal, as soon as it is hot it is ready, ten minutes really:
Three cans of organic beans (whatever kind you have, except Garbanzo cause that would be weird)

• 2 tablespoons chili powder
• 1/2 teaspoon garlic and onion powder
• 1/4 teaspoon liquid smoke
• 1 teaspoon cumin
• Salt to taste
  
• cup of TVP or vegan ground replacer

Top with whatever you have example below:

• Cilantro
• Tomato - fresh or Rotel
• Jalapenos
• Onions
• Tofutti sour cream
• Follow your Heart Cheddar or Jack
• Posole or corn
• Fried okra (just checking to see if you were still awake!!!)
• Tortilla chips or warm tortillas
  

Or whatever else tickles your fancy, just make sure that the base chili is kid friendly then add the toppings.

Vegan Dogs Are Freaky!!!

A year after our family made the SHIFT vegan we decided that it was time to switch our dog to a vegan food. Even before becoming vegan the smell of dog food made my stomach turn, greasy nasty - stinky!!!!
We did all of the research to make sure that we were not putting Tucker in any jeopardy, and whether he would need supplements. We decide to give Natures Recipe a try because we could get it at Petco, locally. It was really nice making the switch because the dog food actually smells good, and I often joke that it would work well in a snack mix!!!



After Tucker's SHIFT vegan he began to start begging for some surprising things, carrots, lettuce, potato peels, basically anything besides citrus. He likes to stand in the kitchen and drool as we are chopping ingredients for our dinner. Turn up the sound, that is him groaning!!! I always used to assume that dogs begged for the non vegan stuff, but now know that they just like to beg for whatever they can get.

It's not all glamorous casserole!!!!

OK so now you know.... we eat a funky cheesy rice and veggie casserole every once and a while.
The main reason to do so is to reinforce the fact I try really hard not to make casseroles!!!! And that I usually can come up with something more exciting. This week has been crazy.... Addison is in full swing, early band practice, just starting up with basketball, and adjusting to her new class schedule. Nikki has been really busy with work and putting in extra time. Carter is fluid, but has been starting up on a cold with a cough. And the topper is our house guest.... Bear the 130 pound Old English Sheepdog who is Nikki's mom's dog!!!!
MAKE SOMETHING QUICK I SAY!!!!


















I made quick cheese sauce(VegNews Streamlined), added to par cooked instant brown rice, topped with a bag of organic frozen mixed veggies, then topped with more cheese sauce!!!
It took about 10 minutes to assemble, 15 minutes in the oven, 10 minutes to eat, then out the door to go to basketball practice. It is a good thing we only live a few minutes from the gym!!!! Addison made it just in time.
I like it when we are busy, but I really do not like it when our dinner is rushed, I think one of our greatest accomplishments as a family is that we eat together every night, and that we make most of our meals. As the next few months unfold you will get a glimpse at some of the redundant, simple meals we eat!!!!
We also had time to throw together salads to go with our casserole. And by the way everyone made a happy plate so it must have tasted OK!!!

Dripping off the elbow vegan burgers!!!

For many years before becoming vegan, we ate what I jokingly called "EARTH" burgers, of the Boca, Garden Burger, or Morningstar Farms variety. They were convenient and the kids would eat them, but over time they began lose their appeal. Becoming vegan made me realize that many of these products are a bit too processed for my taste, and basically pretty dry, plus many of them include unnecessary, egg, milk and cheese!!!!
Many years ago I managed a restaurant in Boulder, CO called The Harvest that focused on "natural" foods and really tried to do the local thing way before it was en vogue. This was also a place that had old school hippie vegetarian(no offense) menu with house-made granola, scrambled tofu, veggie stir fries, and loads of brown rice and sprouts. I remember the chef trying to come up with a veggie burger, and the months and months of trials before we had a bean and grain burger that was fit to eat. I was not vegan or vegetarian at the time and I thought he was wasting his time. Now I realize that I missed out on some awesome food that I would really appreciate now. I did however propose to my wife behind that restaurant so that may have been a sign of the importance of the place!!!!!
I have found that my favorite burgers are Lightlife Gimme Lean, they are easy to handle, I cut in 1 inch sections, and press between parchment paper. I do not like to get sticky stuff on my hands!!!! We all have issues!!!
They cook quick, 7 to 10 minutes in a pan, finished with a bit of soy sauce(which adds a bit of extra drippiness). Then load them on buns with all the fixin's!!!
We added:

• Follow your Heart Mayo and Cheddar Cheese
• Fresh spinach
• Pickles
• Tomato
• Onion
  
• Mustard
• Ketchup
• And any thing else in the fridge that looks good!!!!!!!!!!!!!!!!
  

Yeah those are Ore-Ida fries... maybe someone will get me a fryer for Father's Day!!(hint-hint) and I will make fries from scratch.

Brunch is better at home!!!!!

We always want to go to brunch on the weekends, but there are only a few places around that have much to offer us, and we have been hitting the usual suspects a bit too much lately. Actually we have been eating out way more than normal, time to rein things in a bit!!!!
Nikki and I decided to make brunch, she would make pancakes and I would do hash browns and scrambled tofu.
Nikki has been trying to get the pancakes fluffier, so she tried adding egg replacer to her normal pancake recipe, they did not end up much fluffier, but they tasted awesome as usual. If anyone has a fluffy pancake recipe PLEASE share.

The hash browns and scrambled tofu were basic:

• Potatoes, with garlic and onion powder and paprika
• Crumbled tofu with the same seasoning as the potatoes, plus corn
• Topped with wilted fresh spinach

It took a bit longer than we expected but, it was worth the work to sit at our sunny dining room table with our fantastic children and watch them enjoy the fruits of our labors.

Eating Like Rabbits?

Well.... you have heard it before.... You're vegan.... what do you eat? Bunny food????? Usually this comes with some snickers!!!!!
Well tonight Addison did just that she made a very nice bunny salad with carrots, kale, and parsley.


Padme the rabbit enjoying her artfully prepared salad!!

Jerry the giant and Padme sharing their salad.

Curried Squash and Sweet Potato Soup

Nikki has been wanting to make butternut squash soup for a while, and I have to admit it has not totally on board. I am not a big squash fan, but I find that when we do make some kind of squash I like it. We worked on the soup together... one of the best things in the world, slicing and dicing at Nikki's direction!!!
This started out to be a PCRM Butternut Squash Soup, but evolved to be a combination of that recipe and the Curried Sweet Potato Soup. The final product was truly spectacular!!! We went a bit over board with ginger, which complimented the sweetness of the squash and sweet potato, but also made it spicy. I topped it with a dab of Tofutti sour cream, and black pepper.
Fortunately there was enough leftover to have some the next day.
The kids did not like this one too much, Carter had a peanut butter sandwich and Addison ate some of the soup, not her favorite.

PCRM Soup Recipes

Baked Potatoes....

Some times our vegan culinary adventure is..... well....
Basic and perhaps.... boring!!!!
Last night was baked potato night. The store had some really nice looking, big potatoes that called to me last week. I like to have a couple on hand and use them before they start growing.
I spend my elementary school days living in rural southeastern Idaho.... so I know a good potato when I see one!!! The key thing to look for in a potato is whether there is any green under the skin, if you make a small scratch and you see green.... put the potato down and walk away. The green means the potato has seen too much light and has begun to think about growing... green equals bitter, even if you cut the green away. Also potatoes should smell like dirt!!!!
These potatoes were light and grainy meaning they were harvested this fall, some potatoes can be almost a year old by the time they make it to the store. This is especially true in the summer months, that's when you definitely want to buy local.
These potatoes baked for 45 minutes at 400 degrees, I like the skins crispy if possible.
We topped with:

• Cheese sauce, leftover from Mac-N-Cheese earlier in the week
• Tofutti sour cream(non transfat formula)
• Baco Bits
• Corn, peas, and edamame
• Margarine
• Brown gravy, with Morningstar Farms Crumbles(which tasted much better than it looks in the pictures below!!!!)

Everyone made a happy plate(all clean!!), even Carter. This is always a good reminder that simple basic food can be the most enjoyable meals. I also reminds me that I do not have to push the VEGAN envelope with every meal.

Chipotle Night, too lazy to cook

Some days are too hectic and crazy to contemplate cooking dinner, today was one of those days.
I have been been a fan of Chipotle ever since they opened their first store on Colorado BLVD. by University Hospital in Denver. They were one of the first BIG burrito providers and in my opinion they are the best. Yes I know that they serve those things which should not be mentioned on a vegan blog, but they are very accommodating.
We usually get the fajita burrito, black beans, guacamole, mild and medium salsas, no cheese, no sour cream. We add the Toffuti sour cream and vegan cheese when we get home. A couple of Coronas and some chips and salsa, and we were more than sufficiently fed.
Addison likes the crunchy black bean tacos, Carter likes a side of rice and black beans and a couple tortillas. He likes to make his own tacos!!!! He ate two big ones tonight!!!
Part of my goal with this blog is to show that it is fairly easy to find veganized food at mainstream restaurants, it always helps when they make it in front of you!!!! I have found that most restaurant people are willing to work with you if you take the time to explain and smile alot!!!!

Posole Soup

The wind shifted this afternoon, it starting blowing briskly out of the north. The temp dropped 15 degrees in about an hour!!!! BRRRRRRRRR!!!!!!!!
I like to make soup, it is easy, requires one pan, warms us up, and fills up too. I would have made chili, but I have run down the beans in the pantry, there was however, posole(hominy).


This is a very easy recipe:

• 2 carrots diced
• 1 big potato, diced
• 1/2 onion diced

Cover with water, boil till starting to soften, then add

• 2 cans posole(hominy) including the water
• 1 can green chili enchilada sauce (I would have added small can diced green chili, but I did not have any)
• Spice with cumin, garlic powder, and salt
  

Top with chopped kale, spinach, cilantro, or other greens and rotel, and you are ready to go!!!!
I had avocado, lime, and fresh jalapenos rounded out the bill, light but hearty.



Kale adds some crunch, and softens nicely in the soup.

I forgot about the avocado, added it to the second bowl!!!!
Carter will not eat soup!!!!! So he had a soy patty(Boca Chic'n Patty), and tater tots. Some nights I just try to make a sure thing for him. By the way he is the one that calls them soy patties, he refuses to call them "Chic'n", because they do not have chicken in them, he is smart for five!!!!!

Mac-n-Cheese, or Mac-N-No-Cheese

This is the turning point dish that made life much more normal again!!! I really missed cheese after becoming vegan, had to avoid the cheese section in the store, it made me have crazy thoughts. We tried almost all of the faux cheeses, and have found a few that are good, but this sauce is awesome, it does not have nutritional yeast which is like kryptonite to the kids!!!!!
MAC-N-CHEESE, a staple of a kids diet!!!!! A guilty pleasure that even adults indulge, relish, crave, ok.... I am going over board!!!!
This recipe originated with a "veganize-it" recipe in Vegnews, by Allison Rivers Samson. I have streamlined it a bit to suit my time realities, so that I can make Mac-N-Cheese as quick as "kraft" only with less fat, better nutrition, and no guilt!!!! I would put this up against Stouffers mac-n-cheese(my childhood favorite) or the kind at a cafeteria made with velveeta.
This cheese base recipe has morphed into other guilt-free faves at the local vegan monthly potluck, Mac-N-No-Cheese, Not-Yo-Cheese, and Don't-Be-Alfredo.

Here's how easy it is:

• Water from a can of new potatoes + 1/2 onion + handful of baby carrots + 1 tooth of garlic, microwaved til soft
• Put the following in Vita Mix - Can of new potatoes (yes lazy but fast), handfull of raw cashews, 1/2 buttery stick, teaspoon, papricka + salt + teaspoon mustard sweat(yeah it is just the water that rises to the top, too much mustard and the kids won't touch it), add the softened veggies from the microwave. Blend till it is cheese sauce, and add to a pound of your KIDS favorite shape of pasta, mine like the big shells.

Make them eat a salad with it!!!!!! Finish the salad and you can have more mac-n-cheese, you know how it works!!!
I sometimes double the recipe and put the extra in the fridge, I will add a can of rotel and some mexican spices for Not-Yo-Cheese sauce, which is good on tacos, nachos, enchiladas, or a spoon. I also nix the carrots and paprika, add white wine and extra garlic for Don't-Be-Alfredo sauce.


Yeah!!!!!!!!! He ate all of his salad!!!!!!
There was a chocolate chip cookie bribe!!!!!
Thanks, Nikki!!!!!