posted by amanda on Feb 16
Saturday - Vegan Mac and Cheese (from VegNews).
Sunday - Veggie Chow Mein
Monday - Three-Bean Chili with Cornmeal Dumplings (from Fresh from the Vegetarian Slow Cooker)
Tuesday - Breakfast for dinner, featuring Biscuits and “Sausage” Gravy (from Vegan with a Vengeance)
Wednesday - Snobby Joes (from Veganomicon)
Thursday - Bowtie Pasta with Garlic and Butternut Squash
Friday - Veggie Burgers and Garlic Mashed Potatoes
Tonight was the Veganize It! Mac and Cheese, and it was really good. My family is not a fan of “fake” meals, so I did not bill it as “Mac and Cheese”. I just said that it was a new pasta dish. My kids, who are not fans of potatoes, carrots, cashews, or onions, ate it up! Its a miracle! LOL. The sauce came out very creamy, and it looks just like cheese made from cow’s milk. It doesn’t really taste too much like cheese, but it tastes good, so who cares? I put a little extra garlic in there. We really like garlic though.
posted by amanda on Jan 4
After a visit last week to Pei Wei, I’ve been in search of a recipe similar to their honey-seared tofu and veggies plate. I’m not saying that I have it figured out yet, but I’m getting closer!
Tofu Fried Rice
1 block of Oriental Baked Tofu (or make you’re own if you’re feeling industrious)
2 eggs (omit if you’re vegan)
2 T olive oil
1 package of sprouts (optional)
2 cups of cooked rice, refrigerated
shredded carrots or other veggies
soy sauce to taste (maybe 1/8 cup?)
honey
sesame oil
Get out your wok (or pan) and heat the olive oil. Add the eggs and scramble them. Move the eggs over to the side and toss in the veggies. Stir fry them until they are soft. Add the rice and soy sauce while continuing to stir fry. Cut your tofu into cubes and toss them in. Stir it all until it is evenly heated. Add sprouts, if desired.
Once it is all warm, transfer to a bowl and add sesame oil and honey to the top.
This is so good!
posted by amanda on Jun 6
Honey Mustard Chicken
One of my all-time favorite meat dishes is Honey Mustard Chicken. I was craving it tonight and dug around my kitchen and made this instead, and it really is better than the original!
Ingredients:
1 Quorn “Chicken” Patty
2 Tbsp Earth Balance Spread
1/2 tsp Curry Powder
1 tsp Paprika (you could omit or use less)
1/4 cup Honey
Penne Pasta
I cooked the pasta al dente, and heated the patty in the oven. While they cooked, I mixed together the rest of the ingredients and stuck them in the oven to melt (you could microwave ‘em). Then I tossed the sauce with the chicken and the pasta. Its so yummy!
posted by amanda on Dec 17
I have been a vegetarian off-and-on since 1992, and I have found that its easy for me to get stuck in a rut when it comes to my meal planning. Before I know it, I’m only eating a few different meals. I thought I’d go ahead and post some of my lunchtime favorites. If you have any, please feel free to comment and add them on!
Make Ahead Lunch Wraps
Summery Tomato Pasta Salad
Peanut Butter and Jelly
Peanut Butter and Banana
Baked Beans on Toast or Cornbread
Vegetable Soup
Tomato Soup with Grilled Cheese
Nachos with guacomole and tons of fresh veggies
Pizza
Pinto Bean Pasta Salad (Pintos, tomatoes, pasta, corn, cauliflower, broccoli - whatever is in your pantry, basically) with Italian dressing on top
Peanut Spaghetti
Yellow rice with black beans
Deviled Eggs
Chickpea “chicken” salad in a pita
For more ideas, check out this amazing site: The Vegan Lunchbox