Vegan Dinner Hash
Here is another meal that is totally delicious, easy to make, and uses up what you have. It was the end of the week and we just had odds and ends. A few things from the garden, a few things from the farmers market, but nothing that was saying “meal” to me. I decided to just throw them all together and make a hash. It turned out pretty well if I do say so myself. The recipe I’m including has what I had on hand, but feel free to substitute what you have. The potatoes are important for bulk, but if you had more of a hearty vegetable that would be fine as well. I happened to have the vegan “chicken” in my fridge, but you could also use tofu, tempeh, or beans for a little protein.
Vegan Dinner Hash
- 2 TBL olive oil
- 2 large potatoes, cut into small cubes
- 1 very large onion, chopped
- 4 mushrooms, sliced
- 1/4 head of cauliflower, chopped
- few florets of broccoli, chopped
- 3 ears corn, kernels removed
- 1 small zucchini, cut into small cubes
- vegan “chicken”, chopped
- 3-5 cloves garlic, minced
- 1 tsp salt
- 1 TBL dried rosemary, crushed
- 1 TBL minced fresh sage
- 1/2 vegetable broth
- Heat oil in a very large skillet over medium/high heat. I used my huge cast iron for this.
- Add potatoes and cook until brown and crispy, about 10 minutes.
- Add the onion, mushrooms, cauliflower, broccoli, and corn. Cook until tender, about 5 more minutes.
- Add zucchini, chicken, garlic, and spices cooking until zucchini is just tender.
- Add vegetable brother and stir to absorb.
- Taste and adjust spices to your preference.
- Serve hot.
I was staying with a friend a few weeks ago and we decided to make cookies. I was all like “no problem, I’ll just go on my blog and grab my recipe.” Much to my dismay I found that I have NEVER blogged my chocolate chip cookie recipe. I am truly sorry. You have been missing out on some amazing, and easy to make cookies because I was sure they were already here. I make these cookies a lot. Way more than I should. I love them right out of the oven, so much so that I have justified eating 3 or 4 every time I make them because they just don’t taste the same the rest of the batch. My husband loves them frozen. After I have eaten as many cookies as I can in one sitting (they must still be warm while consuming) I freeze the rest of the batch. This is a recipe only slightly adapted from “How It All Vegan” by Tanya Barnard and Sarah Kramer. I love this recipe because there are no crazy substitutions to make them vegan, and they taste amazing!
Vegan Chocolate Chip Cookies
- 1/2 cup coconut oil
- 1/2 cup Earth Balance
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 1/2 tsp. vanilla extract
- 3 TBL water
- 2 /14 cups flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 1/2 – 2 cups chocolate chips
- Preheat oven to 375 F.
- In a medium bowl cream together coconut oil, Earth Balance, brown and white sugar, vanilla extract, and water mixing until smooth and creamy.
- Add flour, baking soda, and salt giving dry ingredients a stir before combining with the creamed mixture. Mix dry and creamed mixture just until combined.
- Add chocolate chips and stir to incorporate.
- Drop cookie dough by the spoonful onto ungreased cookie sheets leaving 2″ between each cookie.
- Bake for 7-9 minutes until golden brown.
- Transfer from cookie sheet onto cooling rack immediately.
- Wait a few minutes before eating to prevent burning your mouth on hot chocolate chips.
- Enjoy responsibly.
Vegan Mustgo Pasta
Ok, this is one of those recipes that is hard to write because it was just a little of this and a little of that from the refrigerator. Using up leftovers and odds and ends can be hard, but essential to reduce food waste. I HATE throwing away food! Because of this I have developed a skill for putting things together and making a new dish. My mom used to call this Mustgo as in “this must go, that must go.” As children my brothers and I would actually as for “musko” thinking it was an actual dish.
For this mustgo I had mostly odds and ends that needed to be used up before we left for a trip. Not enough of anything to make an actual recipe. We also had leftover pasta. I always seem to make more pasta than sauce. For the vegetables you could use leftover stir-fry, fajita vegetables, or frozen whatever. The sun-dried tomatoes are optional as not everyone has them in their refrigerator all the time as I do:) Nutritional yeast is also optional, but totally delicious. Happy mustgo to you!
Vegan Mustgo Pasta
- Leftover cooked pasta, about 3 cups
- 1 TBL olive oil
- 1 TBL oil from sun-dried tomatoes (optional)
- 1-2 cups of vegetables (I used 1 onion, 3 mushrooms, and a little broccoli)
- 1/4 vegetable broth
- 2 TBL nutritional yeast (optional)
- salt and pepper to taste
- 3 cloves garlic, minced
- 2 TBL sun-dried tomatoes in oil, sliced
- 2 TBL fresh basil or 1 tsp dried (optional)
- 1 Tomato, chopped (optional)
- Heat oils in skillet over medium heat.
- Add vegetables and saute until cooked through.
- Add the leftover pasta, vegetable broth, nutritional yeast, and salt and pepper.
- Cook until vegetable broth has evaporated.
- Add garlic, sun-dried tomatoes, and fresh tomato cooking 2 minutes.
- Add the fresh basil if using, and toss lightly before serving.
Vegan Sloppy Joes
Vegan Sloppy Joes are the perfect summertime meal for sitting on the deck, or a potluck with friends. A hearty meal filled with summer flavors and perfect with pickles and potato chips which are two quintessential summer foods. This recipe removes any “meat” product and uses barley for the hearty filling. If it is too hot to cook you could also put all the ingredients in a slow cooker and cook for several hours, maybe 6-8, on high.
- 1 Cup pearl barley
- 2 Cups vegetable broth
- 2 TBL tamari
- 1 TBL vegan Worcestershire sauce
- 1 medium onion, diced
- 1/2 green bell pepper, diced
- 1 cup tomato sauce
- 1/3 cup ketchup
- 2 TBL yellow mustard
- 2 tsp vegan Worcestershire sauce
- 4 hamburger buns, halved and toasted
- Cook barley in the vegetable brother, tamari, and 1 TBL of Worcestershire sauce until tender, about 25- 30 minutes.
- Once the barley is cooked saute the onion in a high sided skillet until translucent, about 5 minutes.
- Add the green pepper and cook 1-2 minutes more until just tender.
- Add barley, tomato sauce, ketchup, mustard and the 2 tsp Worcestershire sauce.
- Stir together and cook until warmed through.
- Serve warm over toasted buns.
Vegan Millet Pasta Salad
This is one of my all time favorite things to eat in the spring/summer. I’m not sure what it is, but the combination is fabulous. I’m not sure the actual original source, but it is a recipe from the Sunnymeadow School cookbook where my best friend when to school growing up. In my mind this is something her mom would make for pot-lucks and one I always looked forward to. It is a great pot-luck dish, and one even non-vegans will eat. Just remember to add the dressing the same day you are serving it or it gets a bit dried out. It is also a perfect, easy weekend lunch. This week I made a slightly larger batch of millet and have made the salad a fresh a few times.
Vegan Millet and Pasta Salad.
- 8-10 oz dry pasta, cooked according to package directions
- 1 cup cooked millet
- 1 red pepper, diced
- 1 scallions, chopped (optional)
- 3 TBL peanut or almond butter
- 1 tsp maple syrup
- 3/4 cup prepared vinaigrette dressing (such as Newman’s Own light Italian)
- In a large bowl combine the cooked pasta, cooked millet, red pepper and scallions if using.
- In a separate bowl whisk together the nut butter, maple syrup and dressing.
- Pour the dressing mixture over the noodle mixture and toss together.
- Serve cold or room temperature the same day you make it.
It’s Mother’s Day. Pretty late in the day on Mother’s Day. Don’t worry, I have a plan. First a bit about my mom, then a recipe from my mother’s mother’s mother (my great grandmother): Spice Cake!
My mom: As you may have noticed I reference my mother frequently on my blog. This is because she is the reason I cook. She is pretty much the reason I do everything, but for now let’s focus on the cooking. Many of my earliest memories are cooking with my mother. I still distinctly remember standing on a chair and being taught how to measure flour correctly. From a very young age I was allowed to experiment with food. I have a recipe I wrote before I could spell apple. My efforts were encouraged and I never remember a time I was scolded for making a mess. My mother’s endless patience is something I wish I had inherited. My mother always took the time to explain how things work, and why we do what we do. If she didn’t know, we looked it up. Questions were encouraged and always answered. This parenting philosophy was carried out in the kitchen and out. I know that I have the self assurance that I do because of my mother. I can’t thank her enough. A friend recently asked my if my mother is always the way she is now. She had to explain. She said “you know, the perfect ideal of a Midwestern mother.” Oh, that. Yes she has always been that. I told my friend stories about when I was a teenager my friends would come over to hang out with my mom, and eat. She has always had more love and more food than anyone I know. I love you mommy. Happy Mother’s Day.
Now for the spice cake. This ties in, I promise. I love cooking. My mother loves cooking, and my mother’s grandmother loved cooking. Pretty much everyone on my mother’s side is an excellent cook, but the passion has skipped around a bit. This recipe for Spice Cake has been adapted to be vegan. It has been passed down from my great grandmother to now grace your table on Mother’s Day (if you’re also running very late), or day of the year to make it special. The spices are warming and will remind you of the warmest most loving grandmother you can think of.
Gramma’s Spice Cake
- 1 cup non-dairy milk
- 1 tsp. vinegar
- 1 cup sugar
- 1 TBL vegetable shortening
- 1 tsp. psyllium husks mixed with 2 TBL water
- 1 cup flour
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. cloves
- 1/2 tsp. salt
- Preheat oven to 370F.
- Add vinegar to milk and set aside.
- Cream together sugar and shortening until smooth.
- Add the psyllium husk/water mixture to sugar and mix together.
- In a separate bowl mix together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- Alternate between adding flour mixture andc milk to the shortening, mixing thoroughly between additions.
- Pour batter into a greased 9×9 cake pan and bake for 30 minutes, or until cake pulls away from the edges of the pan.
Tomatillo before being turned into salsa
I’m not going to lie to you; the picture of the tomatillos is not mine, it is fromhttp://commons.wikimedia.org. I almost didn’t write this post for a lack of a picture of the salsa, but I didn’t want to ruin your Cinco de Mayo because I didn’t have a picture of this delicious roasted tomatillo salsa. I have tried to take pictures of it, but it is eaten to fast and the pictures always blur. This salsa is a recipe I learned at the elbow of a wonderful friend when we lived in San Diego. Since living in Maine we have been growing our own tomatillos and have been making great batches of the salsa, always with the memories of being almost smoked out of our very small enclosed kitchen in San Diego when our friend roasted the chili peppers. Oh, the sweet memories. This is a perfect appetizer for any Mexican meal, or anytime you want to impress someone with your amazing salsa making abilities.
Roasted Tomatillo Salsa
- 12-15 tomatillos, husks removed
- 5-15 chilis del arbol
- 2 small cloves garlic, peeled
- 1/4 tsp. salt
- 1/2 tsp sugar
- Line a heavy skillet with aluminum foil. (I use my cast iron skillet)
- Place tomatillos in the skillet and roast over medium high heat, turning occasionally, until tomatillos are cooked through and turning black in spots. About 20-30 minutes. (If you under-cook them I hear they taste like caterpillars)
- While cooking tomatillos heat a small amount of oil in a small skillet. Add the chilies and cook until they are browned on all sides. Remove from heat and set aside.
- When tomatillos are cooked through place all ingredients (adding only a few chilies to start) in a food processor and blend until everything is mixed and very finely chopped.
- Taste and add more chilies and salt to suit your palate.
- Serve warm or after it has cooled depending on you level of patience.
Note: Salsa looses some of it’s spiciness when it cools.