Tag Archives: dinner

Pinterest-Inspired Dinner

I, like many other bloggers, am addicted to Pinterest. I use it mostly to pin recipes, and yoga poses that I aspire to be able to do.

I wanted to find an easy, quick and healthy dinner to make after work on Monday night, so I perused my Pinterest board to see what I had pinned. I was instantly inspired by this Spaghetti Squash recipe.

Courtesy of Dashing Dish

We had an amazing spaghetti squash dish during the yoga retreat, and I’ve been craving it ever since. I had heard about cooking spaghetti squash in the microwave, and since I like anything that’s quick and easy, I decided to give it a go.

I really didn’t do anything fancy for “my” version of spaghetti squash:

  • Poke LOTS of holes in the spaghetti squash and nuke for 8-10 minutes (10 was too mushy, 8 was still hard in spots, so I’d try 9 next time.)
  • Cut squash in half, scoop out the seeds, and scrape “meat” into a bowl with a fork.
  • Dump squash into saucepan
  • Crumble package of favorite brand of soy crumbles
  • Pour in tomato sauce of choice
  • Heat up on stove
  • Top with some Nooch and enjoy!

Sure, it’s not gourmet. It’s basically what I do with actual¬†spaghetti, but healthier and even faster.

What’s your favorite way to make spaghetti squash?

Veganizing an old favorite: Apricot Chicken

My mom used to make this awesome Apricot Chicken, that was SO EASY. So, I took a stab at veganizing it.

Try some Un-Chicken instead!

The original recipe calls for:

  • Boneless skinless chicken breasts (eww)
  • One packet of Lipton Onion Soup Mix (accidentally vegan)
  • One bottle of Russian or Catalina Dressing
  • One jar of Apricot preserves
  • Preheat oven to 375. Mix all ingredients together. Pour mixture over chicken. Cook for 30-45 minutes (Gosh, I don’t miss how long real chicken takes to cook).

So really, the only thing I needed to veganize was the Chicken. I opted to try Gardein’s Chickn Scallopini instead of the Chicken and adjusted the cook time in the on to 15-20 minutes.

I also love to make Mahatma Yellow Rice (also accidentally vegan, and gluten free!) to accompany this dish. It’s my favorite yellow rice, and I just substitute Earth Balance in place of butter in the recipe.

The recipe turned out pretty good, but to tell the truth, I’m not crazy about Gardein’s Scallopini. I love some of their other products, so I’d be curious what the recipe would taste like with their Chick’n Filets. I also think Seitan might be a good option to make this dish taste even better!

 

 

Happy Vegan MOFO!!

Happy Monday, and the first day of Vegan MOFO! I’m going to shoot for 20 posts this month. That’s about 4 post a week, so I’ve got some blogging to do!

Now that they weather is getting cooler (if you call 70 degrees cooler), I though it time to whip out the slow cooker and prepare some hearty fall meals.

Behold, my first slow cooker meal of the year – Vegan Enchilada Casserole and Spanish Yellow Rice

Vegan Enchilada Casserole and Spanish Yellow Rice

The casserole recipe is courtesy of Kathy Hester’s The Vegan Slow Cooker. (P.S. Check out her Healthy Slow Cooking blog for other yummy slow cooker recipes.)

This recipe is super easy. I layered all of the ingredients in the slow cooker before work, and then set the time and forgot about it for the rest of the day. In my version, I substituted tofu for vegan chorizo and it was super tasty.

This dish is a bit spicy, so if you aren’t into heat, make sure to pick up a mild enchilada sauce.

For the yellow rice, I veganized this recipe from Food Network¬†– which pretty much just involved using Earth Balance in place of the butter. The recipe was SO easy and D loved it, so I’ll definitely be making again (and it’s easier on the wallet to buying the pre-made kind).

What’s your favorite slow cooker recipe?

Vegan Shortcuts

Everyone feels a little lazy now and then. Sometimes, I can barely muster up energy to put ingredients in a bowl, let alone chop and peel and dice. So, I’ve found some easy shortcuts that make cooking quick and easy.

1. Pre-chopped veggies: sure, it’s a little more expensive, but you can get pre-chopped onions, celery, tomatoes and other veggies at Publix. Our Kroger doesn’t have them, but sometimes Whole Foods does as well. They are great for lazy nights.

2. Canned Beans: I use canned because a) I find they are cheaper than dry beans and b) I just don’t have the patience to soak beans. Sure, I can soak them overnight the same way I do cashews, but truthfully, they intimidate me, and it’s easier to pop open a can and rinse the beans.

3. Nooch: I put that $%!^ on everything!: Not really a shortcut, but I find that nutritional yeast makes a really good substitute for Parmesan (for some reason, I can’t find vegan Parmesan in ATL), makes a great cheese substitute when you need a cheesy flavor, AND it’s a good source of B12. So, just sprinkle some noochy nooch for a b12 and flavor boost!

4. Frozen veggies: I know, fresh is usually best, but I’ve heard arguments that frozen veggies sometimes retain more nutritional value if they are flash frozen. . .or something. BUT, they are EASY. Especially the kind that steam right in the bag in the microwave. If I have a bigger grocery budget, this is usually my splurge. I cook the veggies, and then throw them into whatever stir fry I’m cooking up or serve as an easy side dish.

5. Pre-cubed tofu: If you are feeling EXTREMELY lazy, then you can actually buy your tofu pre-cubed. It saves about 2 minutes of cubing it yourself, but it’s good when you really don’t have a lot of time to throw dinner together. I have found that the pre-cubed tofu never seems like as much quantity as when I cube myself, so I save this extravagance for nights of uberlazy.

What are your favorite vegan cooking shortcuts?

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Easy Burgers

On the weekends, I’m always looking for easy lunch recipes. This weekend, I turned to the Happy Herbivore and her Quick & Easy Black Bean Burgers.

Only, I didn’t use black beans. I used Pinto Beans.

And they were delish!

They are super easy to mix and assemble (only six ingredients!!)

They are also super tasty and hold together really well.

I topped the burger with shredded daiya and a little bit of salsa and paired it with some steamed mixed veggies. A healthy and filling weekend lunch!

 

Stroganoff Sans Mushrooms

I was inspired by Luminous Vegans post on veganizing Beef Stroganoff. D is also a big stroganoff fan, and that’s actually one of the first meals he ever made me (back when we were still eating animals).

However, D doesn’t like mushrooms. So although Veggie Grette’s recipe for mushroom stroganoff looked and sounded delish, I knew it wouldn’t be the right recipe for us.

I scoured the web and came upon this recipe from Lux Hippie for the “Best Vegan Stroganoff Ever.” Well, with a name like that, I had to give it a try.

"beefy" "cheesy" goodness

I didn’t have Seitan on hand, so I substituted with Gimme Lean “beef.” I also used quinoa shells instead of brown rice fusilli, since it’s what I had on hand.

The stroganoff was so quick and easy to make, and super delicious. D approved, and we both happily ate two bowls.

* * *

Now, a small warning. Sometimes we forget that we can get food poisoning from greens. I think my kale was bad, because about 30 minutes after dinner, both of us had. . . well, some stomach issues. We don’t normally have reactions to any other ingredient used in the dish, so I definitely think the Kale was the culprit.

So, just be careful and make sure your greens are fresh and well washed before eating. Your tummy will thank you.