20 Minute Chili

This chili is one of my go-to recipes whenever I'm short on time. It's literally one of the easiest meals to make, and only uses one pot. Plus, chili is always fantastic on a cold day (especially when you're buried under several feet of snow from the most recent winter storm...). If you handle spicy food well, feel free to add more chili powder, but I don't use very much. 

20 Minute Chili

• 1 28oz can diced tomatoes (petite diced tomatoes work well here!)
• 2 15oz cans beans, drained and rinsed (kidney, pinto, navy, cannelloni, etc.)
• 1 bell pepper, chopped into 1/2-inch pieces
• 1 onion, chopped into 1/2-inch pieces
• 1 teaspoon chili powder (or more, to taste)
• 1 teaspoon salt
• Ground black pepper, to taste

Combine all ingredients in a large pot over medium-high heat. Once it starts to boil, reduce to a simmer and cook for 15-20 minutes, or until peppers and onions are soft. 

Lentil Loaf

I have never been able to understand peoples' obsession with "comfort food". When I hear someone referring to comfort food, I automatically think of overcooked, calorie-loaded American food. My dad loves comfort food though, and as I'm trying to win him over to veganism, I'm beginning to cook more meals I know he'll like. Example: vegan meatloaf. This meal was ridiculously good, especially when served with mashed potatoes and a salad. Feel free to top it with as much ketchup or BBQ sauce as you could possibly desire (anything in excess seems to be okay when we're talking about comfort food). I originally found the recipe here, however, I changed a few things.

Lentil Loaf

• 1 1/2 cups uncooked lentils
• 3 1/2 cups broth or water
• 1 1/2 onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 2 cups cooked rice
• 1/2 teaspoon salt
• 1/2 tsp sage
• 1/2 tsp Italian seasoning
• 1/4 cup ketchup or barbecue sauce

1) Preheat oven (or toaster oven!) to 350°. Lightly grease a 4 x 8-inch loaf pan.

2) Combine lentils and broth in a large sauce pan and bring to a boil over high heat. Reduce heat to low, cover, and simmer for 40 minutes, or until lentils are very soft.

3) Blend cooked lentils in a food processor or blender for several minutes, or until there's pretty much no lumps. If by some terrible circumstance, you don't have a blender or food processor, you can do it manually by using a potato masher - but only do that in a pinch, and be sure to mash them very well. Set aside.

4) Heat olive oil in a pan and sauté onions and garlic for about 5 minutes, or until onions are soft.

5) In a large boil, combine the onions and garlic mixture with lentils, rice, and other remaining ingredients.

6) Press the mixture into the prepared pan and bake for 50 minutes. Remove from oven, drizzle a little bit of ketchup or barbecue sauce on top, then bake for another 10 minutes.

7) Let cool slightly before serving.

Serves 6

Homemade Tofurky with Gravy Recipe

I remember when I was really little and my mom would cook Tofurky every Thanksgiving. We hated it, but ate it dutifully, simply because at the time it was the only mainstream substitute for turkey. A couple years later we tried this brand that I can't remember the name of, but it looked like corn on the cob and was so chewy that it was basically impossible to eat (it didn't taste any better either). So we eventually stopped with the faux turkeys altogether. Last year though, we tried Tofurky again, and they must have changed their recipe or something, because it was fabulous. 

However, as I'm trying to cut processed foods out of my diet, I haven't been eating as many soy meats. I have begun to learn to make my own though, using vital wheat gluten. Vital wheat gluten is basically the protein found in flour and can be used just to add protein to breads or to make entire meat substitutes (such as this incredible pepperoni). It's sort of inconvenient though, because my local supermarket doesn't carry it (they used to but not anymore..?), and I have to buy it at Whole Foods Market. Obviously it's not gluten-free-friendly at all, although this product supposedly works as a GF substitute.

For this "turkey", I used this Seitan Roast recipe from The Post Punk Kitchen. I changed a few things: 3oz baby portabella mushrooms instead of 6oz shiitake (it was all I had) and 1 onion + 1 stalk celery instead of the leeks; I also added about 2/3 cup cooked wild rice into the stuffing. And for the roast I used dark kidney beans instead of pinto beans and carraway seeds instead of fennel. I baked it for about 1 hour and 20 minutes (do as Isa suggests and poke the roast with tongs before removing it from the oven to see if it's cooked enough).

I was nervous serving this at dinner, because I honestly had no idea whether it would be good or not. It far exceeded my expectations! My dad (an omnivore) was very impressed and kept commenting on how it was very realistic and had "skin" and everything (honestly I think that's a gross thought but if that's the sort of thing that impresses omnivores...then okay).  I'm really glad this worked out, and I will definitely be making another next week for Thanksgiving!

I sometimes put a chair or stool in the middle of the kitchen so my cats can watch as I cook, but not so closely that they shed their fur in the food or hurt themselves! It's still probably not sanitary at all, but they're so freaking cute that it's either I do that or I hold them while cooking.No matter how fantastic the roast recipe was, it didn't include a recipe for gravy. I found out later that she has a delicious-looking chickpea gravy recipe in the book Vegan With A Vengeance. I'll try it next time! However, for this gravy, I made up my own, and, other than the color being more yellow than I like, it was really pretty good. Do keep in mind that I have been a vegetarian my whole life though and have never eaten actual non-veg gravy.Basic Vegan Gravy

• 1 1/2 cups vegan chicken broth or vegetable broth
• 1/4 cup all-purpose flour
• 1/4 cup vegan margarine
• 1 1/2 tbsp onion powder
• 2 tsp garlic powder
• 1/2 tsp sage
• 1/2 tsp thyme
• dash of black pepper

Combine ingredients in a small saucepan and cook over medium heat until gravy is thick.

Seitan "Turkey" Roast and Stuffing Recipe

Waldorf Salad Recipe (I used regular spring mix salad instead of kale)

VeganMoFo Days 19, 20, and 21: Spinach Tofu Frittata

I'm very disappointed in myself for going several days without posting here (and for my last several posts being incredibly lame). I am so busy, it's not even funny anymore. I cannot wait for this month to be over and for things to start calming down again! Today was the first time I had the opportunity to cook an actual meal, with a side dish and everything, in what feels like forever. I made stuffed peppers using this recipe, only I used barley instead of rice, and dried herbs instead of fresh (fresh herbs are one thing I really miss about summer); I added some diced onions to the filling too. As a side dish, I made this frittata, mostly because I was looking for a creative way to add protein to my meal. I used Isa's recipe for Asparagus and Sun-dried Tomato Frittata from her book Vegan With A Vengeance as a general guideline, but I changed it enough that I feel okay posting it online. It was absolutely wonderful. I'd never had a frittata before I was vegan, so I'm not sure how close this is to the real thing, but even if it's not, it's still a great dish. It works well as a side, but I could imagine it'd be good for breakfast too.

Spinach Tofu Frittata

• 1 package firm or extra firm tofu (about 14 oz), drained and pressed
• 3/4 tbsp soy sauce, tamari, or Bragg's
• 1 tsp Dijon mustard
• 2 1/2 tbsp nutritional yeast
• 1/2 medium onion, diced
• 2 cloves garlic, minced
• 1/2 package frozen spinach (about 5 oz), defrosted with excess liquid drained
• 1 tsp dried thyme
• 1/4 tsp turmeric
• 1 tbsp lemon juice
• 1 tbsp olive oil

1) Preheat oven to 400°F.

2) In a large bowl, crumble tofu with your fingers, squishing it until it looks sort of like ricotta cheese. Add soy sauce, mustard, and nutritional yeast and mix well.

3) In a non-stick skillet (if you have an 8-inch oven safe skillet, use that! If not, that's fine), heat olive oil over medium-high heat. Add onion and garlic and cook until onions are soft and slightly transparent.

4) Add spinach and cook for 5 minutes. Stir in thyme, turmeric, and lemon juice and remove from heat.

5) Add onion mixture to tofu and stir to combine.

6) If you used an oven-safe skillet, then place tofu in the skillet and firmly mash it down. If you used a regular pan, then place the tofu in a pie dish and firmly mash it down.

7) Bake at 400°F for 20 minutes. Set oven to broil setting and bake for another 2 to 3 minutes. Serve warm.

Serves 4

And here is a photo of my kitten Boo, because he is cute.

VeganMoFo Day Fifteen: Butternut Squash Mac & Cheeze

Today I spent three hours in driver's ed, then immediately two hours afterwards driving, so again I didn't really have any free time. However, I did get to make this for lunch, and it took surprisingly little time to make. It was very good, probably one of the best vegan mac & cheeze recipes I've made (and I've made a lot!). It almost tasted a little too bland though, so I'd add a bit more of the flavorings than called for (nutritional yeast, garlic powder, salt & pepper, etc.). Still, overall, this sauce was great. I also cooked some spinach with olive oil, lemon juice, and garlic, because that always is good with macaroni.

RECIPE HERE

VeganMoFo Day Twelve: Orange Tofu Stir-Fry

I threw this together for dinner because I was craving rice (apparently that's possible??). This was one of the first recipes I ever made as a vegan, and it's one I'll always keep. The tofu tastes best if you cook it separately the same way I explain in this recipe. I also added in 1/2 cup snap peas and 1 cup broccoli florets. In the sauce, instead of brown sugar, I used brown rice syrup and doubled the amount of the corn starch mixture; however, I think it tastes best if you stick with the brown sugar version.

RECIPE HERE 

VeganMoFo Day Nine: Curried Autumn Vegetables

Finally, I was able to cook again today! I made this for lunch and it was pretty fantastic if I do say so myself. My mom added extra broth to hers and made a soup, and it actually turned out really well. 

Curried Autumn Vegetables

• 1/2 butternut squash, chopped into 1-inch pieces
• 2 medium potatoes, chopped into 1-inch pieces
• 1/3 cup broth, plus more as needed
• 1 red bell pepper, chopped into 3/4-inch pieces
• 1 carrot, chopped
• 1/2 onion, chopped
• 1 14.5 oz can garbanzo beans, drained and rinsed
• 2 cloves garlic, minced
• 1 tsp ground ginger
• 2 tsp curry powder
• dash cayenne pepper, optional
• 1/4 cup unsweetened coconut flakes
• 14.5 oz can tomato sauce
• 1 cup fresh spinach, stems removed

1) Heat broth over medium heat until boiling in a non-stick pan. Add potatoes and squash and cook for 15-20 minutes or until soft, adding more broth as needed.

2) Add garbanzo beans, pepper, carrots, garlic, and onion and cook for several minutes, until carrots are soft, again adding more broth as needed.

3) Stir in ginger, curry, cayenne, coconut, tomato sauce, and spinach and cook until tomato sauce begins gently bubbling.

4) Serve as is or over rice, quinoa, or other grain, or spread on a buckwheat pancake (I'd post a recipe for those if I had one, but I use a pre-made mix)

Serves 4

Seasonal Veggies with Garbanzo Beans and Couscous

Today I went to the farmer's market in Freeport for the first time. Despite the fact that it rained for a while, it was still a very enjoyable experience. I am so upset with myself because, even though I remembered to bring my camera, I somehow forget its battery at home, so I couldn't take any photos. All of the veggies were beautiful though, in so many different colors. The market itself had a really good variety - a perfect mixture of food and non-food products. I also bought some Lucy's Granola* to snack on, which was crunchy and delicious. When I got home, I made this for dinner, using the veggies I had just bought. It's very flavorful, which is almost surprising, considering it's such a quick and easy meal to make. It's also very good with some locally made bread served on the side!

Seasonal Veggies with Garbanzo Beans and Couscous

• 2 tbsp olive oil, divided
• 2 medium potatoes, cut into 1-inch pieces
• 2 cloves garlic, minced
• 1 medium onion, chopped
• 1/3 cup fresh basil, chopped
• 1 large tomato, cut into 1-inch pieces
• 1 bell pepper, cut into 1-inch pieces
• 1 14.5 oz can garbanzo beans, drained and rinsed
• salt and pepper, to taste
• approximately four servings of couscous (or rice, quinoa, etc. for a gluten-free version)

1) Prepare couscous or other grain according to package directions. Set aside.

2) Heat 1 tablespoon oil in a large non-stick frying pan over medium heat. 

3) Once the oil is warm, place potatoes in pan and cook until tender (which will take a while!), adding more oil if needed.  

4) Transfer cooked potatoes to a bowl and set aside.

5) Heat remaining tablespoon oil in the pan over medium heat. Add garlic, onion, and basil, and cook until the onion is soft and slightly transparent.

6) Add tomato, pepper, and beans to pan, and cook until all ingredients are soft.

7) Stir in potatoes and sprinkle with as much salt and pepper as you want.

8) Serve over the finished couscous.

Serves 4

view more photos here

 *contains honey

Veggie & Tofu Stir-Fry in Spicy Peanut Sauce

There's a music festival I go to every summer that has a a vegan food stand with a meal very similar to this one. I didn't go the festival this year and especially missed going to lunch there, so I recreated the recipe.

Veggie & Tofu Stir-Fry in Spicy Peanut Sauce

• 1 cup quinoa
• 2 cups water

• 1 cup broccoli, broken into small pieces
• 1/2 red onion, cut into 1 1/2 inch strips
• 1 red bell pepper, cut into 1 1/2 inch strips
• 1 cup snap peas, cut in half
• 2 medium carrots, cut into 1 inch chunks
• 2 cups spinach

• 1 package of tofu, drained and pressed, cut into 1/2 inch cubes

• several tbsp olive oil

    sauce ingredients:

• 1 cup chunky or smooth peanut butter
• 1/4 cup water
• 4 cloves garlic, minced
• 2 tbsp soy sauce
• 4 tbsp lemon juice
• 2 tbsp agave nectar, brown rice syrup, or pure maple syrup
• 1 tbsp freshly grated ginger
• 1 tsp cayenne
• crushed red pepper flakes, to taste

1) Bring 2 cups water to a boil in a medium pot. Add quinoa and let simmer for 12-14 minutes.

2) In a small bowl, mix together sauce ingredients until smooth.

3) Heat one or two tablespoons olive oil in a non-stick pan over medium heat. 

4) Add tofu and cook for several minutes on each side, adding more oil if necessary. Don't be afraid to cook the tofu for a long time; just don't let it burn. Set aside when done.

5) Heat one more tablespoon of oil in an 8 quart pot over medium heat.

6) Add all veggies except spinach and cook until soft. Add spinach and cook for one minute, or until wilted.

7) Add peanut sauce, quinoa, and tofu to veggies and stir well. Keep on stove for several minutes, until hot. Serve immediately.

Serves 4

View more photos here

Greek Stuffed Peppers & Tomatoes with Tomato Cream Sauce

Last month, I attended a three week-long trip to Italy and Greece with People to People Student Ambassador Program. It was an incredible trip and such an amazing opportunity. However, before I went, I was concerned that there wouldn't be enough for me to eat, as a vegan. I definitely had no reason to worry though! My lovely delegation manager (the leader/guide from the area who was basically in charge of the entire trip) always made sure to talk with the restaurants to guarantee that the two vegetarians and I had something to eat. The three of us ended up having the best variety of food! Every day was something different - risotto, veggie medley dishes, traditional salads, stuffed vegetables, roasted veggies, pasta, and more. Meanwhile, the incredibly jealous omnivores were served a mystery meat and fried potatoes for every single meal.

One of my favorite foods we were given was the stuffed tomatoes and peppers from Greece. I am not Greek and will not claim that this is a traditional Greek recipe, considering I made it up, but it tastes almost identical to the meal we had in Greece. The sauce is entirely optional, as the meal still tastes delicious without it.

Greek Stuffed Peppers & Tomatoes

• 3 tomatoes
• 3 bell peppers
• 1 cup uncooked brown or wild rice
• 1/2 cup fresh parsley, chopped
• 1/2 cup fresh basil, chopped
• 1 tbsp olive oil
• Salt & pepper, to taste

1) Preheat oven to 350F. Grease a baking sheet with olive oil.

2) Cook rice according to package directions.

3) Mix cooked rice with herbs, oil, salt, and pepper.

4) Cut off the tops of the peppers and tomatoes and carefully scoop out the insides.

5) Stuff the peppers and tomatoes with the rice mixture.

6) Place peppers on prepared baking sheet and bake for 5 minutes.

7) Add tomatoes to baking sheet and bake for another 15 minutes, or until veggies are soft.

8) Allow veggies to cool for several minutes before transferring to plates.

Serves 3 or 6, depending on how hungry everyone is


Tomato Cream Sauce 
(I tagged this recipe as "soy-free" since the stuffed tomatoes are, but be warned, the sauce is not)

• 1 14.5 oz can tomato sauce
• 1/4 package silken tofu (about 4 ounces)
• Handful of fresh basil

1) Blend all ingredients together.

2) Heat on stove top over med-low heat.

3) Serve drizzled on top of baked tomatoes and peppers.



View more photos here