Monday, November 9, 2015

Parmesan Crusted Seitan


2/3rd cup seitan cut into small strips or chunks
1 tbsp extra virgin olive oil
1 clove of garlic diced or ½ tsp garlic powder
¼ tsp chili powder
¼ cup parmesan style topping or shredded parmesan cheese
1 cup broccoli (on the side or in the mix)
  1. Preheat the oven to 350
  2. Combine the dry ingredients in a bowl, and pour the olive oil into another. If you are using fresh garlic mix it in with the oil
  3. take a small baking dish and line it with aluminum foil (or grease it lightly)
  4. Dip the seitan in oil one piece at a time 
  5. Then, roll it lightly in the cheese and spices, and place the strips into the pan.
  6. Once all the seitan is lightly coated on both sides, place the baking dish into the oven and cook for ten minutes
  7. Remove from the oven, stir, add the (optional) broccoli and then put it back in for another ten to fifteen minutes,

This recipe is pretty simple. I basically took the popcorn broccoli recipe and made a whole meal of it. I often throw in whatever veggies I have lying around. I also cook it in one big batch at the beginning of every week so I just reheat come dinner time. That way I can have it almost every night. I have been making this with “Go Veggie” brand parmesan style cheese shreds. That makes it vegan. I find that the texture is good too. It gives the seitan crunchy feel but doesn’t burn. 

Monday, June 29, 2015

Crunchy Edamame Bites (vegan)

I’ve been crafting this side dish ever since I discovered shelled edamame a few months back. I don’t eat a lot of salt or junk food; so for me these are almost as good as munching on potato chips, with added nutritional benefits. I personally cook this recipe with regular old garlic powder instead of garlic salt because I’m not huge into salt myself. However, I tried it with the garlic salt for a test batch to see how it would taste, and this came out fantastic! I prefer this dish without the olive oil/dry. I buy frozen edamame and heat it in the microwave until they are soft and warm but not overly hot, or I get them from the salad bar section of the grocery store. The moisture from the steam will help the breading stick to the peas when you cook them. However, if you do use oil it will not come out as crunchy.


1 cup shelled edamame
1 tbsp flax seed mill
1/4 tsp garlic salt*
1 tbsp olive oil (optional)


  1. Pre-heat the oven to 350°
  2. Pour the dry ingredients onto a plate or into a bowl.
  3. Measure out the edamame and add it to the plate or bowl, and mix by hand or with a fork until all the peas are coated in flax seed and garlic salt. If necessary use the olive oil to make the “breading” stick.
  4. Place on a lined baking sheet on the top rack and cook for 10 to 15 minutes, and then use a spatula or fork to turn them over.
  5. Cook for another 10 minutes, or until the peas are dry and crunchy. They will have a slightly wrinkled texture if you are making them without olive oil. If you use the oil you just have to watch closely and check on them to make sure they do not burn.  
*I use garlic powder not garlic salt and I like a LOT of garlic on my food. I noticed that the garlic salt cannot be used the same way without over-salting the dish. If you want lots of garlic and a pinch of salt try using garlic powder and sea salt or garlic powder and garlic salt. 

Friday, February 27, 2015

"Popcorn" Mixed Veggies (Vegan)

I found the recipe for popcorn broccoli on Pinterest, and decided to try and make a vegan version for myself. I love broccoli but it can be a bit plain alone. After following the directions in the original a few times, I figured out a better method for preparing the broccoli and was very happy with the results. You can eat this as a side dish, a snack, or you can eat it like a warm "salad" before a meal.

1 cup broccoli, washed and chopped.
1/4 cup chopped cauliflower
Carrot chips, snap peas, garbanzos, etc. (feel free to choose your own veggies)
1 tbsp extra virgin olive oil
1.5 tsp vegan parmesan cheese. My dairy-eating friends can use real cheese if they like
1 tsp garlic powder or garlic salt
ground pepper to taste (optional)

1. Pre-heat the oven to 400, and line a baking sheet with tinfoil. I have a convection oven and no stove, so I put the tinfoil right on the rack.
2.Pour the olive oil into a small bowl or cup and dunk your veggies in it to get a light drizzle on each piece.
3. Mix your spices and the cheese on a plate. Pick up each vegetable and dip them into the cheese/spice blend. You want all your veggies to have a very light coat of this "breading."
4. Place your vegetables on the cookie sheet and bake in the oven for 15 to 20 minutes. Flip all your veggies over so they can cook evenly on all sides, and pop back into the oven for another five or ten minutes.

Monday, February 16, 2015

Spaghetti Squash Mac ‘n Cheese (vegan)

  1. 1 to 1 ½ cup prepared spaghetti squash[1]
  2. ¼ cup almond (or soy, or coconut) milk. I use the unsweetened original flavor but I guess you could make it work with the vanilla or sweetened original flavors. Also, if you drink cow (or goat’s) milk that will work too.
  3. ½ Tbsp rice or coconut flour (white or whole wheat flour will work too but then this recipe wouldn’t be gluten free and I’m trying to work GF items into my cook book these days.
  4. ¼ cup shredded vegan cheese (I used Daiya variety Jack Cheddar but there are others out there. Make sure you get a cheese which will melt).
  5. ¼ cup diced broccoli, carrots, peas, and/or bell peppers
  6. 1 clove garlic, minced

  1. Pre-heat the oven to 350. Grease (or line with tinfoil and put the squash strands in the shell) a small baking dish, add the squash and put it aside for later.
  2. Heat the milk in a small pan (or a microwave safe baking dish) over a medium heat and mix in the garlic.
  3. Whisk the flour into the milk/garlic mixture
  4. Turn off the heat but leave pan on the burner and add the majority of your cheese to the mixture.[2]
  5. Stir thoroughly until the sauce is nice and creamy.
  6. Mix the cheese sauce with your squash.
  7. Add the veggies, mix, and sprinkle the remaining cheese over the top of your dish to create a nice crust.
  8. Bake at 350 for 15-20 minutes. Watch the shredded cheese to make sure it doesn’t burn or harden. The heat from the oven and the moisture from the sauce will cook your vegetables and make the squash soft but not mushy.

I took a picture of the dish before baking it so you could see how realistic the cheese shreds look, and because when I first tried this recipe, there was too much cheese (I used half a cup) and it came out looking like a bowl of nacho cheese dip. Here’s a picture of it. 

I have been making loads of spaghetti squash dishes lately, and will be posting a recipe for spaghetti squash with Thai peanut sauce in a week or so. I am absolutely in love with this squash. It’s got fiber and vitamins, is super low calorie, and it only has ¼ the carbs of regular pasta. Lastly, most, f not all, the recipes I will be posting from here on out will be vegan. I am now egg-free, mostly dairy free, and going for the full vegan ASAP. If you are a big dairy person, you can replace whatever I suggest with cows milk or whatever.

[1] If you don't know how to prepare spaghetti squash, I’ve been using this website they have great instructions. One additional tip, pop it in the microwave for one minute before cutting the squash, to soften it up.

[2] If you can’t find melting vegan cheese just pour the milk/flour mixture onto your squash and add all of the cheese to it.

Wednesday, December 24, 2014

Leftover Autumn Stew

1. 1/2 cup to 1 cup squash bisque
2. 1/4-1/2 a leftover vegetarian meatloaf, veggie dog, tofurkey loaf, or any other meat substitute
3. optional onion strings
4. 1 scoop of raw broccoli, carrots, and/or green beans
5. 1 tbsp cranberries, craisins, raisins, or dried figs or cherries
6. Leftover rolls, bread, muffins, or crescents for a side

1. Pour the soup into a pan or bowl and start to heat in microwave or on a low flame
2. Add the diced carrots and other veggies. The heat of the soup will cook them. Stir occasionally.
3. Heat the meat substitute on it's own, but only cook it about halfway
4. Add the meat substitute to the pot or bowl and heat the rest of the way.
5. Sprinkle the optional onion strings and/or cranberries (or figs, cherries, raisins, or craisins).


Friday, July 11, 2014

Macaroni Cheeseburger

Macaroni Cheeseburger 

I hav two incredibly simple recipes here. However, I only have a picture of one of the items. As I said in my last post, I have been doing a lot of experimentation with veggie burgers this week. The main recipe is something you see in most burger joints, and diner type restaurants in America. Macaroni and cheese is a lot like the burger: it’s very popular all over US, and there are loads of pre-made, or partially made, macaroni and cheese products you can buy in your regular grocery store. Some come in a box and require little more than water. Other are frozen and/or microwavable, or you can buy elbow macaroni and make your own sauce. If you go to the health food store (or a major grocery chain), you can even find gluten free, or dairy free (sometimes even vegan) easy to make mac-n-cheese meals these days. I am not including a recipe for macaroni and cheese, because basically all you do is boil some noodles and pour on the sauce. Most recipes for cheese sauce are nothing more than milk (soy, rice, dairy, etc), butter or margarine, and cheese of some kind. When I make mac-n-cheese for myself, I always throw in a bit of fresh broccoli or lima beans, or carrots, for the added vitamins and nutrients and because they are low in calories and filling. This means I eat less pasta and cheese sauce, but still get the same sized meal. I also like to add soy protein or TVP for similar reasons.

Recipe One: Macaroni and Cheese with meatless ground protein and veggies.

1 serving (enough to fill a small bowl about half way) of macaroni and cheese, most of the way cooked
¼ to ½   cup of peas, carrots, lima beans, spinach, or broccoli.
¼ cup Tofurkey Ground Beef Style

Instructions:  Mix the ingredients into the pot and cook on a low flame for ten to fifteen minutes until thoroughly heated. You can feel free to use a different brand or type of meat substitute. I think Tofurkey one is best because it has a nice, smoky flavoring. However, it tastes a lot like actual beef (at least I think it does. I haven’t eaten beef in 20 years so I could be way off). It also doesn’t dry out as easily as some other brands. However, vegetarian hotdogs or sausages are quite good with this dish as well. The same goes for any type of TVP, vegetarian crumbles, and diced veggie burgers if you’re in a bind.

Recipe two. Macaroni Cheeseburger

¼ cup ready made macaroni and cheese, fully cooked.
1 veggie burger
½ a slice of cheese: cut into thin, rectangular strips
1 pinch mustard or garlic powder
1 bun, roll, or 2 slices of bread (optional)

1.      Grill the burger on one side. I recommend using the toaster oven or a grill for this. Make sure to line it with tinfoil (which you can use over and over) so the cheese and pasta won’t fall off and get stuck in the coil or heat source..
2.      Mix the garlic and/or mustard with your macaroni and cheese sauce.
3.      Flip the burger over to the other side.
4.      Place the noodles and sauce on the burger patty, and flatten it out.
5.      Organize the strips of cheese on top of the mac-n-cheese to form a “piecrust” grid.
6.      Continue to cook for about five minutes (different burger brands are cooked slightly differently but you want to grill, broil, or bake this one instead of frying it with oil).
7.      Top with ketchup and/or mustard, lettuce, tomatoes, and/or other veggies. Once again, this goes well with potatoes.