Fourteen days of Vegan Month of Food remaining and I don’t have a proper camera. For today, a recipe I made a couple weeks ago.
For these white beans, after cooking the beans, I added a little (1/4 c) red wine, dried bay leaf, dried basil, one veggie boullion cube, and a few dried cherry tomatoes.
For the next meal I added some tofu, frozen green beans and a little more basil. At first I thought it was kind of weird to mix beans and tofu, but then I figured it’s no more weird than beans and cheese, or hamburger and cheese, or steak and bacon.
I’ll have to do cannelinis again this week. They were really yummy!
This potato salad is inspired by my mother’s Layered Potato Salad. That recipe has layers of potato, onions, mayo, cottage cheese, salt and pepper. You could do layers here, but if you guessed I don’t take time for that you’re right. Maybe I would if company was coming. This is also really good ultrarace food when made with Nayonaisse. Although I like it better with Veganaisse, I nearly always use Nayonaisse, because Veganaisse is so high in fat. Nayonaisse also adds some protein.
- boiled potatoes thinly sliced
- extra firm tofu, crumbled, not diced
- chopped onion
- Nayonaisse or Veganaisse
- salt (or celery salt) and pepper
I don’t know amounts. I use about half as much tofu as potatoes. I suggest you start with less onion, mayo substitute, and salt and pepper than you think you’ll need. It’s a lot easier to add-to-taste than subtract-to-taste.
This is better if you give it a day or to in the frig for the flavors to meld. I also like mixing it when the potatoes are still warm, adding the onions first and the mayo last. I’ve even known omnivores to eat this and like it. I didn’t tell them it had tofu before they tried it.
What a day! Two Cyclocross races in Longmont and a disc dog play day in Broomfield. Needless to say, I didn’t cook except to microwave some falafel. Vitamin Cottage has been stocking these yummy tortas for awhile, but I don’t think they sold well. They seem to be on sale at every store that has them, and near their expiration date. They’re a pastry like, cracker made in Spain.
[I’m not sure why, but now the camera on my phone isn’t working so the only way I can take photos is with Photo Booth on my Mac which only does very low resolution. Hopefully I can find a loaner camera for the rest of Vegan Mofo.]
I had some boiled potatoes and when I came in from early morning bike intervals I was ready for a hearty breakfast. Probably the tempeh should be marinated, but I used it right out of the package. The flavor didn’t really perk up until I added a bit of soy sauce at the end.
Put non-stick pan over medium heat. Stir as you add:
1/2 tsp olive oil
2 Tbsp. onion chopped over pan
1/3-1/2 pkg tempeh choped over pan
liquid smoke dropped over tempeh
2 small boiled potatoes or 1 med boiled potato chopped over pan
a few cherry tomatoes (green/red peppers or carrots would also be good, add after onion)
dash black pepper, more or less depending on your taste
2 Tbsp water
2 Tbsp red wine
1 tsp soy sauce
Time: about 10 min.