Tag: vegan

Stewed Tofu and Potatoes in Miso Gravy

Okay, this isn’t summery AT ALL. It is kind of a comfort food though. Especially if you make drop biscuits and dump the stew on top. This recipe reaches back into Vegan With a Vengeance. Because I am too lazy to make a separate side, I usually just toss some frozen peas into the mix towards the end of the cooking time. Now, I’m weird about mushrooms, and this week I finally got tired of tasting mushrooms after eating this 3 or 4 times. But that’s just my own personal problem.

And those biscuits are awesome if you need a quick bread option to go with a meal.

Recipes in your inbox

There are so many different ways to get vegan recipes these days. The easiest is to just search Google. Sometimes you want an endorsed recipe, so you ask your social networks. Maybe you follow some blogs for ideas, subscribe to magazines, buy cookbooks. There’s also the good old fashioned email newsletter subscription. Emailed recipes usually take advantage of in season ingredients which makes it easy to go back and find a group of Thanksgiving appropriate recipes in your email archive, for example. If you hate the idea of more stuff in your inbox, move along now. That’s all this post is about. But if you’re always looking for new recipe ideas and don’t mind a bit of mail, here are a few options:

The Vegan Culinary Experience: This is my favorite. It’s a monthly pdf magazine with articles, interviews, reviews and a ton of recipes that follow a theme each issue. July’s is The Hot & Spicy issue [pdf]. Ancho Vanilla Coffee, Plantains with Chile Ginger Sauce, Sundried Tomato Jalapeño Poppers, Torture Chili and more ranging in spice from mild to eat at your own risk. So many butthurt opportunities here. And the recipes are always interesting. Subscribe here.

Meatout Mondays: This is an oldie but a goodie. I think I’ve been subscribed forever. Every Monday you get a recipe and usually a product review and an article. These recipes are usually pretty easy to prepare and made of easy to find ingredients. Some recent issues included recipes for Southern Sweet Tea Salad, Berry Tapioca Parfaits, Cosmic Cashew Kale, Citrus Tofu & Pineapple, etc. Sign up here.

VegKitchen Recipe of the Week: Cookbook author Nava Atlas shares a recipe a week with links to many more archived on her website. Some recipes from the summer issues: Cool As A Cucumber Soup, Black Bean Tostadas, Composed Quinoa Salad Platter, Israeli Couscous Summer Pilaf, Spanish Vegetable Stew, etc. Subscribe here.

Vegetarian Times: You don’t have to subscribe to the magazine to get recipe emails from Vegetarian Times. They have a Dairy Free & Vegan Recipe of the Week email but I’m actually signed up for the My Vegetarian Times newsletter which is kind of a digest with links to multiple recipes. They have a few subscription options so just choose what makes sense for you. Sign up here.

VegNews Recipe Club: Get a weekly recipe from VegNews. And you may want to sign up for their monthly newsletter. It seems to contain different recipes. Recent recipes: Spinach Thyme Soup, Mango Coconut Sorbet, Strawberry Rhubarb Sauce, Garden-Fresh Ratatouille, Pear & Fig Tart, etc. Find the newsletter sign up in the navigation on the right side of the site.

Cereal Bar Treats

 

 

Remember Rice Krispie Treats? Now, thanks to Dandies vegan marshmallows, they are super easy to make. I had a bag sitting around here melting into a blob in the Georgia summer heat, so why not take it all the way and make up some treats! Just follow the original recipe using vegan versions. See, easy! To make these more interesting, I added chopped walnuts and butterscotch chips. Vegan butterscotch chips? Food Lion carries them under their own brand name. I’m sure they use bone char sugar, but if you eat Oreos, you don’t care about that.

 

 

White Bean and Kale Stuffed Delicata Squash

It is my habit to sit down, decide what I’m going to cook in a week, make up a list and shop from that. But sometimes I impulse buy veggies. Recently it was some nice looking organic delicata squash. Delicate have a lovely sweet taste, cook pretty quickly and don’t require peeling.

My usual go to dish for delicata squash is Tanya’s Asian Creation from How It All Vegan. Delicious, but I wanted to try something different. After consulting The Googles, I thought I’d try a stuffed squash dish, this White Bean and Kale Stuffed Delicata Squash. It’s sort of an Autumn dish, but it called to me since I have a sage plant growing outside. One of the only culinary plants that stands up to my neglect. Shout out to the rosemary bush too! The only ingredient in this recipe that isn’t already vegan  is the parmesan, which I just replaced with a vegan version.

The squash turned out to be really tasty. They’re also pretty healthy with your orange and green veggies, a nice protein and minimal oil. These would also be worth a bookmark for holiday meals. They’d make a nice main dish that could travel already stuffed and be baked off at the final destination.

We had them with a side of the leftover Artichoke Potato Gratin that seemed never-ending (but we did finally finish off, yay!)

Sesame Udon Stir-fry

Here’s another one from Hearty Vegan Meals For Monster Appetites. With stir-frys you can usually take liberties with the veggies included and I did. I had double the sugar snap peas so I left out the regular peas. And I used half the sesame oil. It was good, filling and a half recipe made 4 full servings. You might even call them “hearty.”

Served sprinkled with gomashio.