Posts Tagged With: vegan mofo 2012

Vegan MoFo #19: Stuffed Green Peppers

I’ve only made stuffed peppers once or maybe twice before, and it was early on in our marriage, and I honestly don’t remember much about them except that we weren’t really thrilled with them.

But, I thought I’d give it another whirl when I saw a recipe in my Betty Crocker cookbook for stuffed peppers. I was a little alarmed when I saw you were supposed to steam the peppers for x amount of minutes before baking them for an hour. Positive there would be absolutely nothing left of nutritive worth after that much cooking, I decided to eliminate the steaming part and only do the baking part.

The end result was a pepper that was still quite crunchy, which was nice from a nutrition standpoint but not so nice from an ease-of-eating standpoint. We had to pull out the vegan equivalent of steak knives – our nice, sharp paring knives – to cut up the pepper and eat it. Mr Pine Nut and I both agreed that it was okay, not out of this world, the filling was good, having to cut the pepper not so good.

I think peppers must have increased in size since 1978, too. I used 1 1/2 times the filling called for for the amount of peppers. (Granted, I did pick the biggest ones the store had, since they were charging per pepper, not per pound. *cough*)

stuffed green pepper

Stuffed pepper in all its glory.

This recipe was originally found on page 38 of the 1978 Betty Crocker cookbook.

6 large green peppers
1 lb ground “beef” (about 2 c of non-taco bulgur beef)
2 T chopped onion
1 tsp salt
1/8 tsp garlic powder
1 c cooked rice
1 15-oz can tomato sauce
3/4 c mozzarella-type vegan cheese such as Daiya, or drizzle with a nut cheese sauce, or omit entirely

Cut thin slice from stem end of each pepper; remove seeds and membranes; rinse.

Stir together ground “beef” and onion in a skillet with a little oil until onion is tender. Stir in salt, garlic powder, rice, and 1 cup of the tomato sauce.

Stuff each pepper with the above mixture. Stand peppers upright in an 8×8″ baking dish. Pour remaining sauce over peppers. Cover with tinfoil and bake at 350 for 45 minutes. Uncover and cook 15 minutes more. Sprinkle or drizzle with vegan cheese of choice and serve.

stuffed green pepper and cat

InquisiCat+Pepper. Because the internet was about to implode if I didn’t give it another cat picture.

Categories: challenges, entrees, recipes, vegan, vegan mofo, vegan mofo 2012 | Tags: , , , | 1 Comment

Vegan MoFo #16: Chickpea-Rice Casserole

cat and casserole

Cat and casserole.

This recipe was originally Chicken-Rice Casserole, found on page 88 of the 1978 Betty Crocker cookbook.yyyyyyyyyyyt<—that was the cat.

1/4 c vegan margarine
1/3 c white flour
1 tsp salt
1 c chickenlike broth
1 1/2 c unsweetened nondairy milk (I used just water)
1 1/2 c cooked brown or wild rice (I used 1 c brown, 1/2 c white)
2 c or 1 can garbanzos
1/3 c chopped green pepper
2 T pimento
1/4 c sliced or slivered almonds

Melt margarine in 2-quart saucepan. Whisk in flour and salt. Remove from heat. Slowly stir in milk and broth a little at a time until smooth. Return to heat. Heat to boiling, stirring constantly. Boil and stir 1 minute.

Mix remaining ingredients in an ungreased 2-quart casserole or 8×8″ pan. Pour broth mixture on top and stir together. Cook uncovered at 350 until bubbly, 40-45 minutes. Garnish with parsley if desired.

girl and casserole

GooGoo wanted me to take a picture of her casserole, on this stool, in her acorn bowl. She was very particular about these points. Here is the picture in all its glory.

Categories: casseroles, challenges, entrees, recipes, soy-free, vegan, vegan mofo, vegan mofo 2012 | Tags: , , , , | 6 Comments

Vegan MoFo #14: Bulgur-Bean Bake

This was brilliant, gleaming, and beautiful as I stirred it up in the pan, and I was in love with the sight of it. Then Mr Pine Nut walked by and said, “That’s really pretty.” Then he added, “It looks gassy.”

Ha ha.

bulgur-bean bake

I have always loooooved lima beans. Not dried ones, not canned ones, but frozen ones. OMNOMNOM FROZEN LIMA BEANS. Well, frozen lima beans COOKED, that is. Anyway. Therefore this recipe looked really yummy to me.

In the end, though, it left me a little cold. Partly because the celery hadn’t been sauteed quite enough to suit my celerycrunchphobia, but mostly it just seemed not that spectacular. It was good enough that I’ll eat the rest of the pan, but I don’t know that I’ll make it again. BUT! If you want to try it, here’s the recipe.

This recipe was originally “Hamburger-Bean Bake”, found on page 33 of the 1978 Betty Crocker cookbook.

1 1/2 lb bulgur “beef” (about 2 cups’ worth; see the note for plain “beef” in this post)
1 1/2 c finely chopped onion
1/2 c chopped celery
1 tsp beaf or other beef-like seasoning
1/3 c boiling water
1 clove garlic, crushed
3/4 c tomato sauce
1 T lemon juice
3/4 tsp salt
1 lb frozen limas
1 15-oz can kidney beans, drained
2 T vegan bacon bits

Cook and stir burger, onions, and celery together until onions are tender.

Dissolve beeflike seasoning in boiling water. Add with garlic, tomato sauce, lemon juice, salt, and beans into burger mixture.

Pour into 8×8″ pan or 2-quart casserole. Cover and cook at 375 until hot and bubbly, about 30 minutes. Sprinkle fakey bacon on top to serve.

Categories: casseroles, challenges, entrees, recipes, vegan, vegan mofo, vegan mofo 2012 | Tags: , , , , , , , , | 2 Comments

Vegan MoFo #7: Carrot-“Bacon” Skillet

I opted for a veggie dish today. It was easy; it was good. It needed two things to make it really good, and those two things are MOAR “BACON” and rice to eat it on. There are leftovers, so tomorrow I’m going to eat it with MOAR “BACON” and on RICE.


This recipe was originally found on page 172 of the 1978 Betty Crocker cookbook.

1 1/2 lb fresh carrots
2 T vegan bacon bits (purchased or from this recipe)
1/2 tsp salt
1/4 c snipped parsley

Grate the carrots into a 10″ skillet. Saute with the salt and a little oil for about 5 minutes. Sprinkle with bacon bits and parsley and serve.

Categories: challenges, nut-free, recipes, side dish, vegan, vegan mofo, vegan mofo 2012, vegetables | Tags: , | Leave a comment

Vegan Mofo #2: Bright Bean Salad

In order to make this recipe, I first had to go out to my garden and pluck a carrot from the loving bosom of the earth.

weird blobby carrot thing

You really never know what the loving bosom of the earth is going to spit out at you, do you?

I reckoned that this weird blobby carrot thing was probably mostly equivalent to one medium carrot. So I chopped it up. Also while I was out in the garden I picked some parsley. Since I had Lou Who in one arm and the weird blobby carrot thing in my free hand, GooGoo helped by carrying the parsley in the pockets of her new denim dress she’s so proud of that came from a slightly older daughter of my good friend Edda. (Okay, so really GooGoo’s just proud to wear anything that has pockets.)

And then I came back to the trailer and I mixed it all up. The original recipe called for some creamy herbed ranch dressing, and that seemed like too much work and I don’t really like dressing all that much anyway. So, if you want to use some sort of herbed vegan dressing or something like Vegenaise, have at it, but what I’ve done here is just used a little oil and the herbs you were supposed to add to the dressing. A little more healthy and a lot less slimy (to me). I also didn’t cook the beans; I thawed some we had frozen in hot water and called it good.

bright bean salad

The finished product.

This recipe was found on page 137 of the 1978 Betty Crocker cookbook.

1 medium carrot, finely chopped
1 9-oz package frozen green beans, cooked and drained
2 T chopped onion (try 1 tsp onion powder if you’re a raw onionphobe)
1/8 tsp salt
1 T olive oil
2 tsp snipped parsley
1/2 tsp dried oregano
1/8 tsp dried thyme

Mix all ingredients. Cover and refrigerate at least 4 hours.

lemon juice water

For part of the four hours I waited I did actual stuff. For the rest of the four hours I sat here with other MoFo blogs and the PPK and a Tazo tea bottle full of the juice of one lemon, three drops of iodine, and cold water. It felt so earthy to gulp down pulpy fresh lemon juice and I’m sure a couple seeds, too.

Then lunchtime came and we had the bright bean salad with some soup and chickpea cutlets. Our verdict: it was just okay. The beans really should have been cooked, and I think that in itself would have improved it a lot. I think I’d probably use a sweeter onion next time too.

Categories: challenges, gluten-free, lunch, nut-free, recipes, salads, side dish, soy-free, vegan, vegan mofo, vegan mofo 2012, vegetables | Tags: , , , | 2 Comments

Vegan MoFo #1: Savoury Seitan Pie

It’s an absolutely gorgeous day outside today at our house. It started off being pretty cold, but it’s pleasant out now, and GooGoo and Mr Pine Nut are out doing things like grinding up food refuse to feed the garden while I have a lot of other things going. Today I made homemade laundry soap, the powdered kind, because I needed it immediately and didn’t have time to wait for the liquid kind to gel overnight. I had an astonishingly small amount of laundry today – only two loads!

And then after I got the laundry going, it was time to make tasty MoFo food. GooGoo wanted to help.

Little girl cooks!

GooGoo the helper

Savoury Seitan Pie

Savoury Seitan Pie fresh out of the oven

This recipe was originally “Savoury Beef Pie”, found on page 14 of the 1978 Betty Crocker cookbook.

1/4 – 1/2 c chopped onion
2 T chopped green pepper
2 T oil
2 cups beefy seitan (I used my mother-in-law’s gluten steak recipe, chopped it into cubes and stirred up with 1 T of Bill’s Best Beaf seasoning)
10 oz frozen mixed veggies
1 c “beef” gravy of your choice (here’s the gravy recipe I used)
1/4 c water

Cook and stir onion and green pepper in oil until tender with seitan chunks. Add veggies, gravy, and water; heat until hot (about 5 minutes).

Preheat your oven to 450 and pour the above mixture into ungreased 8×8″ or 12×7.5″ pan and set aside.

Prepare Sesame Drop Biscuits:

1/3 c vegan margarine
1 c white flour
3/4 c whole wheat flour
2 1/2 tsp baking powder
1/2 tsp salt
1 c non-dairy milk
2-4 T sesame seed

Combine flours, baking powder, and salt. Cut in margarine until mixture resembles fine crumbs. Stir in milk just until soft dough forms (it will be sticky). Drop dough by 12 spoonsful onto casserole and sprinkle with sesame seed.

Bake uncovered at 450 for 15-20 minutes, until biscuits are light brown.

Savoury Seitan Pie

And then you eat it.

Mr Pine Nut and I were both very happy with the way this came out and it’s definitely one I’m going to be making again. I used just peas as my veggie, because I didn’t have mixed veggies on hand, but you could really use any kind of veggie. Corn and carrots would make for a vibrant pop of colour. You could even use chopped-up cabbage, so there are lots of variants you could try. It was really yummy. We decimated the entire pan here for lunch and GooGoo even ate some.

Categories: casseroles, challenges, entrees, recipes, vegan, vegan mofo, vegan mofo 2012 | Tags: , , , , , , , , | 5 Comments

Prelude to Vegan MoFo 2012!

Today I just want to talk a little more about the challenge I’ve chosen (Turn Betty Crocker Into a Vegan) and wax nostalgic.

I grew up with this Betty Crocker Cookbook.

betty crocker

My mom used it a lot. When our Abyssinian cat turned 2, she made the cat-shaped birthday cake for her. The chocolate frosting recipe graced that cake and many other cakes of my growing-up years. I remember eating warm apple crisp with ice cream and chowing down on delicious, flaky pie crusts (my mom makes amazing pies). These are all things I still make out of this book on a regular basis, only veganised.

Outside of actually eating things from this cookbook, many many happy hours of my childhood I remember simply perusing the cookbook and looking at all the pictures, the colour schemes of which were beginning to be dated even then, and mocking the copy on the back (the cookbook for a new you!). My dad used to analyse Betty’s matronly portrait on the back of the book as well, expostulating on how there was something there for everyone: “well-done hair to appeal women and grandmothers, and big lips to appeal to the men”*.

Betty Crocker 1970s

This is the Betty on my mom’s cookbook.

When I left home or maybe shortly before, my mom bought me a copy of my own (same year), and that was really special.

The problem is that since I’ve gone plant-based there’s not really a lot in this book that’s remotely useful to me, and even if it is vegan, there’s often a lot more fat and salt than I’m okay with using in a supposedly healthy dish.**

My goal is to present to you, over this coming month, 20-24 recipes that have been adjusted to be healthier and minus animal products. I plan to use a majority of practical, easily-accessible ingredients, and only one of the recipes is maybe going to involve tofu, because it’s totally possible to not use that much tofu in a vegan diet, contrary to popular omnivore opinion.

This is going to be fun, and it is my hope that what I have to share will be of particular help to new vegans or people who haven’t had a ton of experience yet with cooking, or maybe people who just want some healthy recipes or ideas for Meatless Monday. So, I’ll see you back here in a few days and the fun will begin.


*I was kind of sad that the copy I have, though the same year, has a different portrait of Betty on it than my mom’s. The Betty on mine is much more timeless and therefore less interesting.

**For instance, the recipe for cobbler, which is primarily white flour, shortening, and sugared fruit, is touted as a healthy way of getting your servings of bread and fruit. Hmm. Not in my house. Let’s not try to pretend that desserts are supposed to be healthy.

Categories: challenges, Mrs Pine Nut, vegan mofo, vegan mofo 2012 | Tags: | Leave a comment

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