Posts Tagged With: tomatoes

Vegan Month of Food, Day 14: Shepherd’s Pie

So, I’ve already posted a shepherd’s pie recipe that is more, oh, traditional. But since I twisted around tater-tot casserole yesterday, I decided to switch around shepherd’s pie today.

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Chop up 8 potatoes, which should come to about 8 cups. Leave skins on. Cook them until tender and then mash them with:
2 T margarine
Unsweetened soy milk to reach desired consistency
1 tsp tarragon
1 tsp salt
1/4 tsp black salt (optional; I grew up putting an egg in my shepherd’s pie topping and I like the extra depth of flavour there)

In a 13×9, combine:
3 cups cooked bulgur beef or beef sub of choice
1 c chopped red onion
4 cups frozen green beans
2 c frozen peas
1 c chopped fresh tomato
1 1/2 T fresh dill
1 1/2 tsp dried tarragon
1 1/4 c white sauce

Bake at 350 for 20-30 minutes. You could drizzle cheeze sauce or sprinkle Daiya on top if you want. I just baked mine plain.

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Categories: casseroles, challenges, entrees, recipes, vegan, vegan mofo, vegan mofo 2013, vegetables | Tags: , , , , | 3 Comments

Vegan Month of Food, Day 13: ‘Mater-Tater-Tot Casserole

Usually tater tot casseroles are cream-of-mushroomy and homey. I decided to give tater tot casserole a brand new face. The results were a little strange to me, not because it didn’t taste good, but just because it was so alien to not have creamy sauce with tater tots.

totcass

In a 13×9, stir together:
2 1/2 c frozen corn
2 c frozen green beans
3 1/2 c chopped tomatoes
2 c tomato sauce

In a saucepan, combine:
3/4 lb ground beef sub (I used bulgur beef)
1 small red onion (1/2-3/4 c)
3 cloves garlic
Dash of oil
1tsp chili powder
2 tsp cumin
1/2 tsp salt

Stir all together and top with tater tots. Bake at 450 for 20 minutes.

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Categories: casseroles, challenges, entrees, lunch, recipes, vegan, vegan mofo, vegan mofo 2013 | Tags: , , , , , , , | 3 Comments

Vegan Month of Food, Day 8: Layered Middle Eastern Dip

You know those things on Facebook where it’s a square with a bunch of squares and it says something like, “How many squares can you find? XYZ said they found 50, but I think they’re lying! Like this if you find more!” So there’s a square, but there are actually 53 squares, or something.

That’s kind of how this recipe is. You’re getting one recipe, but you’re actually getting more than one, and we can argue, er, discuss all you like how many you’re actually getting.

I wanted to do a savoury layered dip, but not a Mexican-flavoured one, because everyone’s already done that. So I decided to go for a Middle Eastern flavoured one.

This is something you’ll want to plan ahead for. All the components should sit in the fridge overnight to let the flavours meld, and then you can assemble it right before you actually need it to keep everything from running together. Feel free to experiment with it. I felt the results were a little bland, but Mr Pine Nut really, really liked it. So, take it and run.

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You’ll layer this in a 13×9 pan, or cut the recipe in half for a 9×9. Here are the layers, from bottom to top:

Hummus
4c garbanzo beans, cooked or canned, drained
4 cloves garlic
2 T tahini
2 tsp cumin
4T lemon juice
4T olive or other oil
1/2 tsp salt

Toss everything in a food processor and process until smooth. You can add a little water if needed.

Lentils
1 c dry lentils
4 c water
8 oz tomato paste
1 T dried parsley
1 tsp salt
1 tsp onion powder

Combine all in a saucepan and bring to a boil, then allow to simmer until lentils are very soft, about 2 hours.

Tomato-Cucumber Salsa
2 c chopped tomatoes
2 c chopped cucumber
1 clove garlic, crushed
1/2 c minced red onion
1 1/2 T fresh minced parsley
3 T lemon juice
1/2 tsp cumin
1 packed tsp fresh minced dill
1/2 tsp California chilli powder
1/4 tsp salt

Combine lemon juice, cumin, salt, and herbs. Stir in remaining ingredients. Allow to sit for several hours or overnight for flavours to blend, stirring occasionally. When assembling the dip, use a slotted spoon to get rid of some of the liquid or you’ll have very soggy dip.

Over the top, I drizzled tahini dressing (I used the recipe out of Vegan Sandwiches Save the Day) and sprinkled sesame seeds.

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Categories: challenges, gluten-free, recipes, side dish, snacks, vegan, vegan mofo, vegan mofo 2013 | Tags: , , , , , , , , | Leave a comment

Vegan Month of Food, Day 4: Mexican Lasagna

Lasagna is always an obvious (to me) layered dish, but while I’ve heard of using tortillas instead of noodles, I’ve never actually made such a lasagna myself. So this was a fun experiment.

I’m not sure if Oregon just gets lousy peppers, but I tested this recipe twice and once I used a serrano and once a jalapeno, and both times they might as well have been a bell pepper. Even the seeds weren’t hot, according to Mr Pine Nut. You could really use any type of pepper depending on the level of heat you like. If, of course, the pepper is actually peppery.

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I liked the way Mr Pine Nut’s serving fanned out a little, showing off the different layers. This was the less-saucy, Take 1 of this recipe.

Heat oven to 350.

In a skillet, sautee together:
3-6 cloves garlic, sliced or roughly chopped
1 packed cup green onions, sliced
1 T oil
1 T taco seasoning
1 serrano or jalapeno pepper, seeded and chopped
2 c mixed greens, packed (I used dino+Russian kale and collards)
2 cups frozen corn

Once greens are slightly wilted, turn off heat and set aside.

In a saucepan combine:
1 1/2 c tomatillos (about 3), roughly chopped
4 c cooked black beans
1 c tomatoes
1 tsp salt
1 tsp oregano
1 tsp oil
1 T taco seasoning
1 c tomato sauce (optional; use if you want a saucier lasagna. I preferred the not-as-saucy first test run.)

Bring to a simmer and cook until tomatoes and tomatillos are soft but not mushy.

To assemble, spray the bottom of 13×9 pan. Layer 6 corn tortillas, then spoon half the bean mixture, spreading evenly, then half the kale mixture, spreading evenly. Add a layer of 6 more corn tortillas.

Repeat, topping with 6 tortillas to finish. I grated some Daiya jalapeno-garlic havarti (you could also do a nut-based cheeze sauce if you wanted to) and drizzled 3 T lime juice over the top, then covered with a cookie sheet and baked for 25 minutes, then uncovered and baked another 5 minutes or so.

Tomorrow: Almond Joy Cake!

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Categories: casseroles, challenges, entrees, nut-free, recipes, vegan, vegan mofo, vegan mofo 2013 | Tags: , , , , , , , , , | 8 Comments

Vegan MoFo #23: Creole Wieners

As I was digging something out of our big freezer the other day I noticed my Tupperware container of homemade vegan sausage that I made several months back was sitting in there, so I decided to ask Betty what to do with sausage. (I usually just completely gloss over the pig section, I must admit.) There were two options that were doable and only one that looked actually like it could be good (and easy, because the other one involved making a sub for cream of mushroom soup). This was it.

I honestly don’t remember what sausage recipe I used; I’m pretty sure it was Vegan Dad’s. Whatever recipe it was, my sausages were a bit larger than the typical hot dog, so I sliced them up to make this. I served it on brown rice with a side of the Creole Lima Beans you read about yesterday.

It was very tasty. My only complaint is regarding the sausages: they simply weren’t flavourful enough, but that’s not directly relevant to this recipe.

creole wieners

This recipe was originally found on page 55 of the 1978 Betty Crocker cookbook.

1 tsp liquid smoke
2 T olive or other veggie oil
3 c finely chopped onions
1 16-oz can whole tomatoes (or 2 cups fresh)
1/2 tsp salt
1 lb vegan sausage, either homemade or purchased
4-6 T bacon crumbles

Fry onions in oil and liquid smoke until tender. Add tomatoes with their liquid and salt. Heat to boiling; reduce heat and simmer 5 minutes. Add sausages and simmer 10 more minutes, stirring occasionally. Serve as is or on rice.

Categories: challenges, entrees, lunch, recipes, vegan, vegan mofo, vegan mofo 2012 | Tags: , , | Leave a comment

Vegan MoFo #22: Creole Lima Beans

I love lima beans.

Mr Pine Nut kindly tolerates my love of lima beans.

I paired these with Creole Wieners for our lunch today, but I’ll share that recipe tomorrow.

5467y <—cat’s contribution to this post

I’m honestly not quite sure what qualifies this to be “Creole” (or tomorrow’s recipe, for that matter). The tomatoes is as close as it gets. There are no special seasonings nor sea creatures called for in either recipe, so I really have no idea. At any rate, I very much enjoyed it. The buttery, melty texture and flavour of lima beans cannot be beat.

creole lima beans

This recipe was originally found on page 167 of the 1978 Betty Crocker cookbook.

1 8-oz can stewed tomatoes
10 oz frozen lima beans (I just used the full 16-oz bag – I don’t think they sell 10 oz bags any more. Your call.)
3/4 c chopped celery
1/2 tsp salt

Heat ingredients to boiling, separating beans with a fork; reduce heat. Cover and simmer until beans are tender, about 5 minutes.

Categories: challenges, gluten-free, lunch, nut-free, recipes, soy-free, vegan, vegan mofo, vegan mofo 2012, vegetables | Tags: , , | Leave a comment

Cow-Free Pepper Steak

Cow-Free Pepper Steak!!

So, this was so tasty that the only photo I got of it was a quick iPod picture rather than an actually good-quality shot, because I could not wait to dig into it long enough to let my flash boot up.

1 lb. gluten steaks
¼ cup soy sauce
1 garlic clove
1 ½ tsp. grated fresh ginger OR ½ tsp. ground ginger
¼ cup veggie or other oil
1 cup green onion, thinly sliced OR regular onion, minced
1 cup bell peppers cut into 1″ squares
2 stalks celery, thinly sliced
1 tbsp. cornstarch
1 cup water
2 tomatoes (cut into wedges)

First, use a nice sharp knife to cut the gluten steaks into thin strips, 1/4 – 1/8″ thick.

Combine soy sauce, garlic, ginger, and oil in a large frying pan or wok. Add gluten and toss; let it sit in the pan while preparing veggies.

After you get done slicing and dicing the vegetables, add them to the gluten in the pan and toss over medium heat until vegetables are tender crisp.

Mix cornstarch with water. Add to pan; stir and cook until thickened.

Finally, add tomatoes and heat through. Serve over noodles or brown rice.

Categories: entrees, lunch, nut-free, recipes, vegan | Tags: , , , , , , , , , , | Leave a comment

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