Thursday, March 31, 2011

Leftover Creation: Vegetarian Beirocks (Beef and Cabbage Turnovers) Recipe

 Day 90.

The corned beef and cabbage reuben sandwiches were a hit, but the amount I made was massive. So, hooray, I had leftovers! After those delicious Buffalo Chicken Puffs, I had Beirocks on the brain. For those unfamiliar with this German treat, Beirocks are Ground Beef and Cabbage Turnovers. Yum. So, I chopped my leftover cabbage and onions and corned beef and filled my beirocks pastries with that delicious blend.

Beirocks
Adapted from Beirocks.
Ingredients
Pastry: (Tip: You could also substitute crescent rolls)
1 package active dry yeast
1 C warm water
2 Tbsp. sugar
2 Tbsp. vegetable oil
1 tsp. salt
1 egg
3 C flour
 
Filling:
1 pound "ground beef" substitute (I used chopped corned beef made from seitan)
4 C shredded cabbage
1 small onion, chopped
1/4 C water
1 1/2 teaspoon salt
1/2 teaspoon caraway seeds (optional)
1/8 teaspoon pepper
(I opted out of the seasoning since my cabbage and onion mix was already seasoned with corned beef spices)

Serve with deli mustard, Russian dressing or sour cream.

Directions
For Pastry: Dissolve yeast in warm water. Stir in sugar, oil, salt, egg and 1 cup of the flour. Beat until smooth. Mix in enough remaining flour to make the dough soft but easy to handle. Turn onto well-floured surface; knead until smooth, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hour.

For Filling: Mix "beef," cabbage, onion, water, salt, caraway seed and pepper in pan. Heat to boiling, reduce heat. Cover and simmer until cabbage is tender, about 15 minutes.

Punch down dough. Roll into a 16-inch square and cut into 4 inch squares. Place about 1/4 cup filling onto the center of each square, bring corners up and together, then pinch to seal. Place seam side down on a greased cookie sheet. Shape into rounds. Let rise again until double, about 1 hour.

Preheat oven to 375F. Bake until pastry is light brown, about 20-25 minutes. Brush tops with butter. If desired, wrap individually and freeze. If turnovers are prepared ahead and frozen, they should be covered and reheated at 350F° for about 20-30 minutes.

The Results
Wow. I think we both somehow managed to like these even better than the sandwiches. Yum. Seriously delicious. I actually like these way more than the usual beirocks with "ground beef." Fantastic leftover discovery.

What's your favorite family recipe or a recipe you love from your culinary ancestry?

Project Food Budget:
We spent $0 this week. Hooray! We made our budget. It helped a lot that we had some impromptu tree-cutting expenses that we hadn't budgeted. It pretty much persuaded us to use up our pantry supplies instead of shopping for extras.

Goal: $75 weekly/$300 monthly
Actual: $0, plus $260 for previous weeks=$260 total

Participating Blogs:

Wednesday, March 30, 2011

Vegetarian Buffalo Chicken Puffs Recipe

Day 89.

I love veggie buffalo wings; I never had a fondness for "real" buffalo wings in my pre-veg days and I'd never really made any Buffalo Chicken recipes (e.g. a recipe with buffalo chicken mixed in or used in it). I blame Tricia at Onceamonthmom.com for my newfound love of this type of recipe. So, when LightLife sent me a few of their products to sample, I squealed a little when I saw Buffalo "Chicken" Wings. And then I remembered a recipe I bookmarked at Stolen Moments Cooking. And I am so glad I did. This is so simple and it's just bound to be delicious. Big thanks to both those ladies for making this recipe happen.

Buffalo Chicken Puffs
Adapted from Buffalo Chicken Puffs.
Ingredients
3/4 C warm water
2 tsp. yeast
2 tsp. sugar
1/4 C oil
1/2 tsp. salt
2 – 3 C flour
About 2 C of "chicken," cubed (I substituted the LightLife Buffalo Wings and eliminated the buffalo sauce)
Salt and pepper
4 oz. cream cheese, softened
1/4 C hot sauce or buffalo wing sauce, more or less to taste
2 Tbsp. butter
For serving: Celery sticks and Ranch or Bleu Cheese dressing, if desired

+ 1 hour rising time Pour the warm water into a large mixing bowl and stir in the yeast and sugar. Let sit until foamy, about 3-5 minutes. Stir in the oil, salt and 1 cup flour until combined. Continue adding and mixing in the flour until dough is smooth and no longer sticky. Knead (or beat with a dough hook in a mixer) for an additional minute. Cover and let rise for one hour.

+ 10 – 30 minutes cooking time Season the chicken with salt and pepper to taste. Cook in the microwave until fully cooked, about 8-10 minutes. Or, bake in a 375 degree oven for 20-30 minutes, until fully cooked. Cool completely and refrigerate until using.

Beat together the softened cream cheese and hot sauce until smooth. Cube or shred the cooled chicken and stir in to the cream cheese mixture. Adjust the amount of hot sauce used per your tastes. Refrigerate until using.

Roll out the dough on a well floured surface. Cut into circles with a small biscuit cutter or juice glass. Place about a teaspoon of the buffalo chicken filling in the center of each circle and fold the dough over to close. Press to seal lightly. Place the finished puffs on a baking sheet.

Melt the butter and brush over each puff. Bake at 375 degrees for 15 – 20 minutes, until lightly golden brown. If desired, serve with celery sticks and Ranch or Bleu Cheese dressing for dipping.

You can also substitute a can of crescents, pizza dough or biscuits for the homemade dough, if desired.

The Results
Oh wowza. I love the combination of the buffalo sauce and cream cheese. How did I not have this before? So incredibly delicious. If you love buffalo sauce, you really have to try these. Snacks, lunches, dinners--you could eat these anytime. Mmm....

What's your favorite sauce combination?

This post is shared with Real Food Wednesday, Recipes I Can't Wait to Try, What's Cooking Wednesday, What's on Your Plate?, What's on the Menu Wednesday, Let's Do Brunch, Works for me Wednesday, Gold Star Wednesday and No Whine Wednesday.


Note: I was not compensated for this post by LightLife nor was I asked to write this post in exchange for the product. The product was given to me as a sample and, as always, I am giving my honest opinion on that product.

Tuesday, March 29, 2011

Vegetarian Black Bean Chalupa Recipe

Day 88.

Chalupas! Yummmm.

Black Bean Chalupa
Makes 6
Adapted from Baked Bean Chalupa.
Ingredients
6 Corn or Flour Tortillas
3 C refried black beans (replace pinto with black beans)
3 C lettuce chopped small
3 Roma Tomatoes chopped small
1 yellow onion chopped small
2 C Mexican cheese
Salsa of your choice
Chopped avocado


Directions
Heat beans over medium heat until hot.

Spray a baking sheet with oil, place the tortillas on the baking sheet. Beginning with the beans layer the following: beans, tomatoes, onions, lettuce, cheese, avocado and top with salsa.

Bake 425 degrees for 10 minutes or until the cheese is melted.

I used 3 Corn Tortillas and 3 Flour Tortillas for this meal.

The Results
Drooltastic. I love chalupas. These are no exception. So quick and easy, not to mention delicious,

This post is shared at·Tuesdays at the TableSlightly Indulgent TuesdayTasty Tuesday, Delectable TuesdayTempt My Tummy TuesdayDelicious DishesReal Food Wednesday, Recipe of the Week and Tasty Tuesday.

Monday, March 28, 2011

Meatless (Vegan) Monday: Vegetarian Porchetta Recipe and Link-up, Week 9


Today's Meatless/Vegan Monday meal is Gnocchi Bathed in Brown Butter from Heather at Girlichef.

OMG, did she say bathed? Oh yes, she did. Drool. I may have dreamed about this meal. In my dream I ate the whole thing and then the bowl magically refilled itself.

Now for the link-up rules: post your link to a meatless (vegan or vegetarian, or even an attempted meatless) recipe that you've posted on your blog. Include a link back to this post or this blog, or feel free to grab a button.
Next week, a reader recipe that was linked up this week will be highlighted on Meatless (Vegan) Mondays. Each week you link up or comment, gives you an opportunity to be featured the following week. Here's what I'm cooking up for Meatless (Vegan) Monday:


Day 87.

Welcome to the weekly Meatless (Vegan) Monday Link-up and my vegan recipe for the week. I've never heard of Porchetta (I'm not really a connoisseur of meat, so this isn't a big surprise). But this seemed pretty yummy. When LightLife sent me some samples of their Grilled Chicken cutlets, I thought I would porchetta-ize them. After all, the cutlets emulate chicken, but most veggie "meats" take on the taste of the spices and sauces you put them in. So here it goes, porchetta-style chicken cutlets.

Porchetta
Adapted from Porchetta.
Ingredients
1 package LightLife Grilled Chicken Cutlets
1/4 Colive oil
8 cloves garlic, chopped
2 Tbsp. rosemary, chopped
2 Tbsp. sage, chopped
zest of 1 lemon
1 1/2 Tbsp. salt
2 Tbsp. cracked black pepper
1/4 C brown sugar
1 Tbsp. fennel seeds
1 Tbsp. dill seeds
1 tsp. bacon salt (or liquid smoke)
1 tsp. red pepper flakes

Layered dinner option: 3 large sweet potatoes

Directions
Marinate the "pork" in all the other ingredients. Place in crockpot and cover with foil. I added four sweet potatoes to roast on top, you can do this or leave them out (or do regular potatoes). Cook on low 4-6 hours or until potatoes are baked

The Results
Wow. Spicy. I like it. And double duty for the slow cooker with the baked sweet potatoes is always a bonus. I love it.

I was not compensated for this post, nor was I asked to write this post in exchange for the product; however, LightLife did provide me with samples of their products to test. 

What are you cooking up for Meatless/Vegan Monday?







Veggie Converter 365




This post is shared at·Mouthwatering Mondays,Cravings, Menu Inspiration Monday, Just Another Meatless MondayHappy Homemaker MondayHomemaker MondayMeatless MondaysMingle Monday, MMMmonday, Mangia Monday,Make a Food-e Friend,My Meatless Mondays, Monday ManiaUltimate Blog Party and·Hearth and Soul.

Menu Plan Monday March 28

Don't forget to check out Meatless (Vegan) Mondays

Last week's failure (if you're looking for a challenge):
They were all pretty good. Hooray!

This week's hopefuls:

Monday Day 87
Meatless (vegan for me) Monday
Tuesday Day 88
Mexican (Taco) Tuesday
Baked Bean Chalupas, veggie-converted

Wednesday Day 89
Buffalo Chicken Puffs, veggie-converted

Thursday Day 90
Leftovers and Pantry Frankenstein Creation.

Friday Day 91
Lent Friday (this will go back to Italian/Pizza Friday after Lent)
Gluten-Free Sweet Potato and Chorizo Soup, veggie-converted

Saturday Day 92
"Beef" with Snap Beans

Sunday Day 93 Sunday Brunch
Squash and Kale Pizza, veggie-converted

Don't forget to comment if you chose to do a Meatless Monday meal.

This post is linked at Menu Plan Monday.

Sunday, March 27, 2011

Homemade Vegetarian Chicken Nuggets Recipe

Day 86.

As a meat-disliker, I was a connoisseur of breaded meats as a kid. It disguised the meaty flavor enough that I could eat it without saying "yuck." So, sometimes I miss that bready goodness. I knew I had to make this easy breaded-chicken nugget recipe with my "chicken" substitute.

Homemade Chicken Nuggets
Adapted from Homemade Chicken "Things"
Makes 2 baskets of chicken nuggets (they freeze well)
Ingredients
2 bags Quorn chicken tenders (or about 8 C of "chicken" substitute)
1 1/2 C complete (just add water) pancake mix
3/4 – 1 C water
2 Tbsp. hot sauce
2 tsp. House seasoning blend (kosher salt, garlic powder, black pepper)
Oil for frying

Directions
In a large bowl whisk together pancake mix, water, hot sauce and House seasoning. Add more water to thin if needed. (Note: You want the mix to be a little thinner than you would for making pancakes, but not very much.)

Heat oil in a fryer or in a medium-sized pot. Add chicken pieces to the batter and stir to coat completely.

When oil is hot, use a slotted spoon to transfer chicken from the batter to the oil. Depending on the size of chicken pieces, only cook about 5 to 10 pieces at a time.Cook about 3 – 4 minutes per side, until batter is browned and chicken is completely cooked.

The Results
Holy cow these are delicious. They remind me a lot of popcorn chicken. The batter is subtle and delicious, I love the hints of pepper and hot sauce. We got out some blue cheese dressing for dip, but ended up liking the "chicken" better as-is. Fantastic batter recipe!

What are you having for Sunday Brunch, Breakfast or Lunch?


Veggie Converter 365



This post is shared at·Sundays at One Food Club, Just Something I Whipped UpMy Meatless Mondays, Penny Worthy Project, Cookbook Sundays·and·Potluck Sunday.

Saturday, March 26, 2011

Vegan Reuben Recipe

Day 85.

My husband LOVES reubens and corned beef in cabbage. So I really wanted to come up with a reuben (and corned beef and cabbage) recipe we could both enjoy. My first experience with seitan was long ago, sometime in college I think. And it was OK, but not great. But honestly, seitan is what you make it. It's sort of like tofu, it sucks up the flavor of the sauce. So, for this recipe, I'm using "beef"-style seitan (WestSoy brand) and I just looked around at several corned beef and cabbage and reuben recipes to come up with this one.

Reuben
Ingredients
1 package "beef" seitan
1 head cabbage, cut in sixths
1 onion, cut in sixths (wedges)
1-2 C water
pickling spice or House seasoning, to taste (I used about 2 Tbsp. of House seasoning)
1 clove garlic
1 Tbsp. mustard seed
2 Tbsp. Montreal steak seasoning

Bug had hers Bento-style with peanut butter/granola apples.
Directions
Place all ingredients in 6-quart slow cooker (cabbage on top) and cook on low for 3-4 hours. If you're having corned beef and cabbage, serve as-is. If not, serve corned beef and cabbage on bread (I used sour dough, traditional uses rye) with either Russian Dressing or Deli Mustard.

The Results
Oh my goodness, I loved this. I think if I were to do it again, I would marinate the "beef" in the corned beef spices, because it was a little muted initially. As it "stewed" in the refrigerator, it was a little more corned-beefy. The deli mustard and crusty bread were so delicious with the spicy beef. Mmm...I see what you meaties like about reubens, now. Great combination of flavors.

What is your favorite sandwich?

This post is shared with What's for Lunch Wednesday and Muffin Tin Monday.

Friday, March 25, 2011

Vegan Cornflake Chicken Recipe

Day 84.

It's Gluten-Free Friday (for Lent) and I knew exactly what I wanted to make for the Friday meal this week. When I tried the Gardein chicken in the Vegan Fried Chicken recipe I knew there was a chicken recipe I just had to try with the Gardein. A family favorite when I was growing up was Cornflake Chicken and Crunchtop Potatoes (potato slices with cheese and cornflakes baked on top). I LOVED the crunchtop potatoes and that almost always ended up being the majority (and if I could get away with it, all) of my meal. I never liked meat, but part of me was a little jealous of this one. So, maybe it will be awesome with the yummy faux chicken. You have to love "meat" that meat-eaters think is similar enough and meat-dislikers different enough that they both love. Yes, that is the crux in our family. Fingers crossed on this recipe!

Cornflake Chicken
Ingredients
1 package Gardein Scallopini
Margarine
Cornflakes (EnviroKidz is a good gluten-free variety)

Directions
Dredge cutlets in butter and coat in crumbled cornflakes. Bake at 350 for 15 to 20 minutes. So simple

The Results
Wow! This is fantastic. It's crunchy and buttery and I will definitely eat at least one of these with my crunchtop potatoes from now on.

What is your favorite recipe from your childhood; do you make it for your family?

This post shared at Fat Camp Friday, Crafty Friday, Friday Favorites, Potluck Friday, Friday FavoritesFrugal Fridays and I'm Lovin' It.

Thursday, March 24, 2011

Leftover Creation: Vegetarian Fiesta Chicken & Grits Recipe

Day 83.

We didn't have a ton of leftover food from this week's meals. So, I used a couple of components of leftover dishes to make my new leftover creation. The fried polenta from the Purple Aloo Gobi and the Taco Seasoned "Chicken" from the Taco Bowls are both used in this recipe. I got the idea after my husband mentioned he liked the polenta and that it reminded him of grits. I am not fond of grits, but that's mainly because I think they're mushy and I don't like the texture. Grits are pretty much a mushier version of polenta. So, we're having firm grits in our Fiesta Chicken & Grits.

Fiesta Chicken & Grits
Ingredients
2 C cooked polenta or grits
1/2 large onion, diced
2-3 cloves garlic, minced
1 red bell pepper, diced
1 4 oz. can fire roasted green chiles
2 C taco seasoned chicken, cooked (coat chicken in olive oil and taco seasoning)
1-2 C Mexican cheese, shredded

Directions
Brown onions and garlic in olive oil. Add red pepper and green chiles. Continue to cook until the vegetables reach desired tenderness. Add polenta or grits, chicken and cheese and cook until heated through.

The Results
Wow. This is fantastic! I love grits if they're made firm like polenta. Mmm...and the chiles and peppers are fabulous in this dish. I could've used even a bit more grits in the grits to veggies ratio, but it was awesome. This will also be super yummy rolled into a tortilla.

What's your favorite leftovers dish?

Project Food Budget:
Our budget is $300/month or $75/week. We spent $38 on our CSA vegetable and fruit box this week.

Goal: $75/$300
Actual: $38 + previous weeks' $222= $260

So we are under budget by $40 so far, with about one week left.

Participating Blogs:
This post is shared with Simple Lives Thursday, Tip Day Thursday, Frugal Food Thursday, Recipe Swap Thursday,What's on Your Plate?No Whine Wednesday, Recipes I Can't Wait to Try, Things I Love Thursday, It's a Keeper, Full Plate Thursday, Grocery Cart Challenge, Cooking Thursday and Ultimate Recipe Swap.

Wednesday, March 23, 2011

Vegetarian Pizza Burgers Recipe


Day 82.

Our family loves pizza. But you can't have it every day, right? Well, you could, but I'm sure the nutrition police would come get us. So, pizza burgers are a great way to get our pizza fix without the pizza. You can do these with pre-packaged "burger" patties or make your own. Quorn sent me a sample of their new Cheeseburgers, so I'm using those for half of mine. (I was not compensated for this post, nor asked to write one in exchange for the sample). You can also use any "beef" substitute to make a patty, like the lentil/rice "ground beef" and mix in some diced vegan pepperoni and pizza sauce into the burger patty. Yum. If you need binder, throw in an egg and some oats or bread crumbs.

Pizza Burgers
Ingredients
4 "Burger" patties
1-2 C shredded mozzarella
1 package vegan pepperoni
1 C pizza or pasta sauce

Directions
Preheat oven to 400. Place burgers on oiled cookie sheet (oiling burgers as well if using pre-made patties). Top the patties with layers of "pepperoni," sauce and mozzarella. Bake for 12-15 minutes until cheese is bubbly and delicious. Serve on buns or in pita pockets.

The Results
Mmm...delicious! I love pizza burgers and pizza dogs. The Quorn patties are nicely smoky and taste very similar to soyburgers. If you like soyburgers, but can't eat soy, these will be a great alternative. The "beef" substitute version with the ingredients mixed in comes together well and tastes super pizza-y. Delicious.

What's your favorite non-pizza, pizza recipe?

This post is shared with Real Food Wednesday, Recipes I Can't Wait to Try, What's Cooking Wednesday, What's on Your Plate?, What's on the Menu Wednesday, Let's Do Brunch, Works for me Wednesday, Gold Star Wednesday and No Whine Wednesday.

Tuesday, March 22, 2011

Vegetarian Chicken Taco Bowls Recipe


Day 81.

Mmm...Taco Tuesday. I found a fabulously delicious-sounding simple recipe at Debbie Does Dinner to convert. This can definitely be made buffet style for an extra easy family meal.

Chicken Taco Bowls
Adapted from Naked Chicken Burrito Bowls
Ingredients
4 C vegan "chicken," cubed
Taco seasoning
2 C Refried black beans
Salsa
Fried tortilla strips
Leaf lettuce
Sour cream
Avocados, sliced
Black olives
Cheese, shredded

Directions
Pan fry or microwave you chicken, coated with a bit of olive oil and dredged in taco seasoning.
Tear lettuce into pieces, place in bowls. Serve buffet style or top each bowl of lettuce with remaining ingredients.

The Results
Fantastic! And, super bonus, it only took 10 minutes to make (and 5 to scarf down)! These were so great. We had them for midnight snack and maybe we'll share the leftovers with the bug later today. Yum!

What's your favorite buffet-style meal?

This post is shared at·Tuesdays at the TableSlightly Indulgent TuesdayTasty Tuesday, Delectable TuesdayTempt My Tummy TuesdayDelicious Dishes·and Tasty Tuesday.

Monday, March 21, 2011

Meatless (Vegan) Monday: Vegan Purple Aloo Gobi over Fried Polenta Recipe

Day 80.

I received two favorites in our CSA box recently: cauliflower and purple potatoes. Purple potatoes are just cool and cauliflower is fantastic. I also had some polenta in the pantry. So, I was thinking I would fry up some polenta and serve it with some sort of veggie sauce, like a pasta. And then I remembered the potatoes and cauliflower. Yum. So, here we go. Purple Aloo Gobi, with Chickpeas over Fried Polenta.

Purple Aloo Gobi over Fried Polenta
Ingredients
Olive oil
1/4 large onion, chopped
2-3 cloves garlic, minced
1 package polenta (or you could make your own)
1/2 head cauliflower, chopped
6-8 small potatoes, sliced chunky style (I used purple)
1 C cooked chickpeas
1 tsp. garam masala
1 Tbsp. curry
1 C reduced vegetable stock (reduced from 2 C, or use 2 bouillon cubes with 1 C water)
1 Tbsp. cornstarch

Directions
Coat pan with olive oil and begin to brown garlic and onion. Push onions to the outside of the pan and place sliced circles or squares of polenta in pan. Fry polenta for 3-5 minutes per side, depending on desired crispiness. Remove polenta (you can either keep it warm in the oven or just store it in a warm oven.

Put potatoes in pan, stir fry for a few minutes. Add cauliflower, chickpeas, reduced stock and spices. Bring mixture to boil. Reduce heat to low and cover. Cook for 15 minutes or until vegetables are tender.

The Results
So incredibly delicious. This is a definite repeat and the girls, toddler and baby, thought the purple potatoes were "cool!!" and finger-squishably fun, respectively. And the polenta! Wow! This is so great as a "pasta" replacement. I loved it. The crispy patties under the vegetables were absolutely fantastic.

What's your favorite substitution?

This post is shared at·Mouthwatering Mondays,Cravings, Menu Inspiration Monday, Just Another Meatless MondayHappy Homemaker MondayHomemaker MondayMeatless MondaysMingle Monday,Make it with ... Monday and·Hearth and Soul.

Meatless (Vegan) Monday Challenge Link-up, Week 8


Welcome to the Vegan Mondays Link-Up!

Today's Meatless/Vegan Monday meal is Corn Pudding from Palatable at Treat & Trick. Wow! This is so different from the corn pudding I know. It's a healthy dessert, served cold. Yum! I'm definitely going to try this one. It would be super easy to do a vegan version, too, just use the original coconut milk instead of evaporated milk.

Now for the link-up rules: post your link to a meatless (vegan or vegetarian, or even an attempted meatless) recipe that you've posted on your blog. Include a link back to this post or this blog, or feel free to grab a button. Also, please limit your links to one recipe per blog site. Thanks for following the rules so we can keep the party going and direct your readers to more yummy recipes!

Next week, a reader recipe that was linked up this week will be highlighted on Meatless (Vegan) Mondays. Each week you link up or comment, gives you an opportunity to be featured the following week.

Please join us for the Meatless (Vegan) Monday link-up. What Vegan or Meatless Monday Meal is your family having today?



Veggie Converter 365



Menu Plan Monday March 21

Don't forget to check out Meatless (Vegan) Mondays

Last week's failure (if you're looking for a challenge):
This week's hopefuls:

Monday Day 80
Meatless (vegan for me) Monday
Purple Aloo Gobi over Fried Polenta

Tuesday Day 81
Mexican (Taco) Tuesday
Naked Chicken Burrito Bowls, veggie-converted

Wednesday Day 82
Pizza Burgers, veggie-converted

Thursday Day 83
Leftovers and Pantry Frankenstein Creation.

Friday Day 84
Lent Friday (this will go back to Italian/Pizza Friday after Lent)
Gluten-Free Cornflake Chicken, veggie-converted

Saturday Day 85
Reubens, veggie-converted

Sunday Day 86 Sunday Brunch
Chicken Nuggets, veggie-converted

Don't forget to comment if you chose to do a Meatless Monday meal.

This post is linked at Menu Plan Monday.

Sunday, March 20, 2011

Sunday Brunch: Vegan Sweet Potato French Toast Recipe

Day 79.

My toddler and I love sweet potatoes. So good and good for you. We usually have them baked with cinnamon or alongside Pesto "Chicken." But, with the new baby we've been doing more sweet potatoes in things she can eat, like pancakes. So, French toast is a natural to try.

Recipe
Adapted from Sweet Potato French Toast
Ingredients
8-10 slices of Sweet Potato Yeast Bread (substitute agave nectar or simple syrup for honey to veganize this bread)
2-3 "eggs" of mashed banana (about 1/2 to 3/4 of a banana, mashed)
1/4 C almond or soymilk
1 tsp. cinnamon
Maple syrup



Directions
Mix all except bread in a shallow bowl. Dip sides of bread into mix and cook on a griddle for about 5 minutes per side or until desired crispiness is achieved.

The Results
Mmm....this one was approved by both the toddler and the baby. I loved it, too. So simple and delicious. It went surprisingly quickly even with starting the bread from scratch and doing the whole recipe at once. The bread is fantastic on its own and makes great French toast. Bonus.

What are you having for Sunday Brunch, Breakfast or Lunch?




Veggie Converter 365



This post is shared at·Sundays at One Food Club, Just Something I Whipped UpMy Meatless Mondays, Penny Worthy Project, Cookbook Sundays·and·Potluck Sunday.

Saturday, March 19, 2011

Saturday Stumbles March 19

Are you a food blogger? Meat-eater? Vegetarian? Vegan? Please consider·Joining the Meatless (Vegan) Mondays Challenge.

I'm so excited to share with you my new blogging role at Onceamonthmom.com as the vegetarian menu writer. OAMM is releasing several new menus in upcoming months, including whole foods, gluten-free and dairy-free. These menus will be in addition to the existing traditional and diet menus.

A great bunch of ladies write these menus, and if you're into freezer cooking or have been curious about trying it out, please come check out OAMM. I will be releasing the first OAMM vegetarian menu in June, I hope you'll come check out my posts there. I will, of course, continue my daily challenge and recipes at Veggie Converter throughout the year.

Thanks to Dr. Laura's Tasty Tuesday for featuring my recipe (Tacos in a Sleeping Bag) also thank Pam at OAMM for the original original recipe.

Thanks also to Sweet and Savory for the Let's do Brunch feature (Beef and Broccoli with Cashews). Check out the features in the sidebar to find these featured recipes and others.

Artichoke Bread: Just yum.

Potato Bread: I've been making my own bread lately (yes, all of it...well, except tortillas, but I'm not sure if those count as bread...bagels, white bread, wheat bread and sourdough, all at home). I need to try some different types of bread and I used to love potato bread as a kid, so this is definitely on my to-try list.

Gouda Mac & Cheese: Hello! Mac & cheese in any variety is delicious to me (yes, even the boxed stuff, for shame).

This post is shared at·Saturday StumblesFriday Favorites·and·Share Your Faves.

Vegetarian Pizza Pretzel Bites Recipe

Day 78.

This was another one of those I spotted and knew I had to veggie-converter. Our toddler and I both loooovvvee pizza. And the husband likes it pretty well, too. So this is a perfect snack or meal for us.

Recipe
Adapted from Pizza Pretzel Bites.
Ingredients
1 1/2 C warm water
2 Tbsp. light brown sugar
2 1/4 tsp. active dry yeast
3/4 stick unsalted butter, melted
2 1/2 tsp. kosher salt
4 1/2 to 5 cups all-purpose flour
Canola oil
Vegan pepperoni slices, cut into small pieces (I used Yves)
Shredded mozzarella cheese
5 quarts water
3/4 cup baking soda
Coarse sea salt
Pizza sauce-for serving

Directions
Combine the water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.

Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.

Oil a bowl with canola oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.

Preheat the oven to 425 degrees F. Bring the water to a boil in a large pot over high heat and carefully add the baking soda.

Remove the dough from the bowl and place on a flat surface. Divide the dough into 6 equal piece. Roll each piece into a long rope measuring 12 inches and shape. Cut the dough into one inch pieces to make the pretzel bites. Roll each bite flat with a rolling pin. Stuff each bite with pepperoni and cheese. Fold over the dough and pinch the ends. Do your first batch (my batches were in sets of 12). Set bites on a baking sheet and continue until batch of pretzel bites are stuffed.

Boil the pretzel bites in the water solution in batches. Meanwhile, stuff remaining pizza bites. You can also stuff and then boil the whole recipe, I just prefer to save time by doing two things at once. Boil for about 30 seconds. Remove with a large slotted spoon. Place pretzel bites on a baking sheet that has been lined with parchment paper or a Silpat.  Make sure they are not touching. Spray cooking spray on top (you could also use egg wash) and season liberally with the salt. Place into the oven and bake for 15 to 18 minutes, or until golden brown.

Remove from oven and let cool for five minutes. Serve warm with pizza sauce.

Makes about 6 dozen pizza stuffed pretzel bites

The Results
Holy pizza bites, batman. These are fantastic. The husband will be lucky if there are any left for him to try. Our toddler is gobbling them up still as I type. I ended up doing 3 dozen filled and 3 dozen plain (I couldn't get down to get more mozzarella while the kids were up). The plain are fabulous on their own or dipped in cheese or marinara sauce. Yum. I love it.

What's your family's favorite snack?

This post is shared with What's for Lunch Wednesday and Muffin Tin Monday.

Friday, March 18, 2011

Vegetarian Loaded Baked Potato Soup Recipe

Day 77.

I looove baked potato soup, but it's a pain in the you-know-where to order it out because it's almost always made with chicken stock or topped/filled with ham or bacon. And it's just not something they make fresh for you without the bacon at most places (it's usually sitting in a vat in the back room all day). So, make it at home, right? Well, it's a tough one to get right. When I saw this version at Stolen Moments Cooking and how she said she'd worked at getting it right for so long, I knew I had to veggie-convert it. I'm so glad I did.

Recipe
Adapted from Loaded Baked Potato Soup recipe.
Ingredients
4 C "bacon"
1 onion, diced
5 large Russet potatoes, cubed
1/4 head cauliflower, grated or finely chopped 
3 C vegetable stock
3 Tbsp. butter
3 Tbsp. flour
1 1/2 C milk
3 green onions, sliced (I subbed chives, as they're up in the garden)
3/4 C shredded cheese, divided (I used mozzarella)
1/2 t. black pepper
Sour cream for garnish, optional


Directions
In a large stock pot, cook the onions in olive oil for about 5 minutes, until tender.

Add potatoes, cauliflower and vegetable stock to pot. Bring to a boil, reduce heat to medium and simmer about 20 minutes, until potatoes are tender. With a slotted spoon, remove a few scoops of potatoes. Place in a bowl and mash with a fork. Set aside.

In a small sauce pan, melt butter. Stir in flour and cook for 2 minutes. Whisk in milk, bring to a boil and simmer until thickened. Slowly stir in to stock pot. Bring to a boil, reduce heat to low and simmer. Stir mashed potatoes back into pot.

Add 1/2 C shredded cheese, three-fourths of the "bacon" and half the sliced green onions (or chives) to pot. Add pepper. Stir to combine. Cook an additional 5 minutes.

To serve, ladle soup into individual bowls and top with some shredded cheese, bacon, green onions and optional sour cream.

The Results
Drool. Seriously. I had two giant bowls and everyone in the family loved this soup. It was stinking fantastic! I would bring this to parties, share with family and friends and recommend it to all potato soup lovers (even those who don't know it yet). Yum.

What's your favorite potato dish?

This post shared at Fat Camp Friday, Crafty Friday, Friday Favorites, Potluck Friday, Friday FavoritesFrugal FridaysFriday Favorites and I'm Lovin' It.

Thursday, March 17, 2011

Leftover Creation: Vegetarian Sloppy Skillet Scramble Recipe

 Day 76.

Happy St. Patrick's Day! If you've been following the results this week, you probably already guessed what would be in the leftover creation today. The sloppy joes! While my husband and toddler liked them, I was not a fan (it seems I just don't like sloppy joes). So, I'm converting part of the leftover mix into a new meal to see if I'll like it in another way. I love skillet scrambles at diners, you know, the kind with home fries and eggs with some sort of toppings mixed in? My favorite has peppers and onions. So, I'm making a skillet scrambler and topping it with a scoop of Sloppy to be mixed into the skillet (this way everyone can get the ratio they like).

Sloppy Skillet Scramble
Ingredients
4 eggs
6-8 potatoes
2 C Mozzarella cheese
1 C vegetable broth
1 onion
3 cloves garlic, minced
House seasoning, to taste
cilantro, to taste
olive oil
Sloppy Joe mix

Directions
Preheat oven to 400. Dice potatoes into cubes and lay out on a greased cookie sheet. Cover potatoes with olive oil, seasoning and cilantro. Bake for 30-40 minutes until at desired crispiness.

Meanwhile, brown diced onion and garlic with a bit of olive oil, adding veggie stock when the onions are nearly brown. Once browned, make a well in the middle of your pan and reduce heat to medium. Crack your eggs into the center and scramble, mixing in onion and garlic as soon as eggs are soft scrambled. Top mixture with mozzarella and cover pan. Continue cooking until eggs are fully cooked and cheese is melted (about 3 minutes).

Serve potato skillet mix in bowls and top with an ice cream scoopful of sloppy joe meat (or sub in any seasoned meat you desire). Serve with tortillas or bread.

The Results
Holy cow I like sloppy joes! I had a long debate with myself (and a bit with my husband) about whether to turn the joes into a skillet scramble or a Sloppy Juan Taco Salad. I love the name of the salad, but I'm glad I tried the skillet. It's fantastic on its own and great with the sloppy joe, too! I think I just needed cheese in my joes.

Have you found a way to make a recipe or food you dislike into something you love?

Project Food Budget:
We're doing great with the budget this month. We spent over our weekly budget this week, but we'd done so well in previous weeks it was fine. We spent $100 for store groceries and $38 on our CSA organic vegetable and fruit box, for a total of $138. We're at $222 on March 17, which means we only have $78 left in the budget, but we probably will only have one more CSA box charge before April starts. We're pretty much set for the month.

Goal: $75/week, $300/month
Actual: $138 + previous weeks' $94 = $222

Participating Blogs:
This post is shared with Simple Lives Thursday, Tip Day Thursday, Frugal Food Thursday, Recipe Swap Thursday,What's on Your Plate?No Whine Wednesday, Recipes I Can't Wait to Try, Things I Love Thursday, It's a Keeper, Full Plate Thursday, Grocery Cart Challenge, Cooking Thursday and Ultimate Recipe Swap.

Wednesday, March 16, 2011

Vegan Sloppy Joes Recipe

 Day 75.

I am not fond of Sloppy Joes. I've tried the meat kind and, of course, didn't like those. I tried to make the Betty Crocker version with faux meat. I poo-pooed that, too. But, this one sounds like it could be good. More veggies and more sauce. Yum, right? We'll see.

Sloppy Joes
Adapted from Veged Out Sloppy Joes.
Ingredients
About 1 pound equivalent Ground Beef Substitute (1/4 recipe)
1 large Vidalia onion, diced
About 3 C diced vegetables (I used carrots, green chiles and sweet potatoes--the original calls for celery, zucchini and green peppers)  
1/2 bag baby spinach, chopped
1 15.5 oz. can equivalent "Manwich" (recipe follows)
1 15 oz can diced tomatoes
1 6 oz. can tomato paste


Directions
Put everything in a stockpot, bring to a boil, reduce heat to low and cook until carrots (or whatever the hardest veggie you used is) are tender, about 45 minutes. Serve on buns, or toasted bread (we went with homemade sourdough).

Manwich Substitute
1/2 cup catsup
1/2 cup steak sauce
1/3 cup barbecue sauce
2 tablespoons Worcestershire sauce
2 tablespoons hot mustard
1 teaspoon salt
1/4 teaspoon chili powder
6 hamburger buns

Brown the meat in a non-stick pan or with a little oil in a regular pan.

Add remaining ingredients, except the buns. Cook for about 15 minutes, to blend flavors and to reduce the liquids.

Serve over the buns, for open face barbecue, or spread a little on one half, sprinkle with pickle relish, and eat like an ordinary sandwich.

The Results
It's official. I don't like Sloppy Joe's...veged out or otherwise. The husband and toddler liked them fine. I figured I'd like this because it wasn't so "meaty" (I've tried veggie sloppy joes before and not liked them). But alas, it's the sauce. Something about the tomatoey worcestershire sauce is just not my thing. Oh well! More for the rest of the fam to eat! If you like sloppy joes, this is apparently a pretty good version. If you don't, don't try to make yourself like them because everyone else does.

Is there a recipe you keep trying in spite of not caring for it in the past?

This post is shared with Real Food Wednesday, Recipes I Can't Wait to Try, What's Cooking Wednesday, What's on Your Plate?, What's on the Menu Wednesday, Let's Do Brunch, Works for me Wednesday, Gold Star Wednesday, No Whine Wednesday, and What's for Lunch Wednesday.