Veganacious

Archive for the ‘Dinner’ Category

I tried several recipes and combinations thereof for a good island style curry, but did not achieve success until I ran this one by one of my tasters.  It is quick and easy, and sure to please!

Have 1 cup of roasted cashews standing by.

In a blender, have the following thoroughly blended:

• 2 Tbsp. curry powder
• 1 tsp. salt
• 1 can coconut milk (may substitute 1 cup soymilk + 1 tsp coconut flavoring)
• 1 small can pineapple in its juice (use entire can and juice)

Begin cooking:

Put 1 TB oil in a large wok or frypan

• one small onion, sliced

Sitrfry under medium-high heat until onions are translucent; add more oil or water if needed to keep from sticking to the pan.

• Sweet potatoes, sliced thinly on an angle (2 medium large or 4 small)
• Carrots, sliced thinly on an angle (2 or 3 large)

Add to onions.  Stir as they cook, keeping heat  moderate.  This will take about another 10 minutes or so. Cover for at least 5 minutes so the vegetables cooks through, making certain there is enough water in the pan so they will not stick.

Then add:

• 1-2 cups of snap peas
• 1 red and 1 yellow bell pepper, sliced in strips

Stir into vegetable mix for the last 3 or 4 minutes. Do NOT overcook, just allow them to soften slightly and heat through.

Pour the sauce from your blender over the vegetables. Stir quickly until all veggies are coated, cooked, and ready to eat!  Have some brown rice ready to complement the nutrition and texture of the vegetables. Top with the roasted cashews and serve.

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This is a vintage recipe my sister gave me.  I veganized it, of course, and modified it slightly.  It is a quick and easy type of meal, and the nutrition is very good. If you like things spicy, I would suggest adding minced chile pepper or hot sauce to the filling, as it is very mild.  Served with brown rice and a salad, it provides a solid, balanced meal.

6 corn tortillas

1 can (15-oz) red enchilada sauce (low salt variety)

1 small can (6 oz) tomato sauce (no salt added)

1 can (15-oz) small red kidney beans (no salt added)

1 small can olives, chopped or sliced

3 sprigs of green onions, whites and greens, chopped

1/2 pkg grated soy cheese

1 tsp. chili powder

1 tsp. cumin

salt, pepper to taste

I was keeping the sodium low, but you can use regular types of beans and sauce if you are not concerned about it.  Mix the two sauces together and add the seasonings.  Put it into a medium sized pan,  just large enough to fit a corn tortilla.  Heat to very warm before using. Dredge the tortillas in the sauce long enough for them to become pliable, but not so long they fall apart. I use some gentle tongs but support them with a spatula underneath when lifting them out of the sauce.

Meanwhile, mix the beans, olives, and green onions; add about 3 oz. of grated soy cheese.  Put the warmed, dredged tortilla in the baking pan and add a couple spoonfuls of the bean mixture to the center, in a long stripe.  Roll the enchilada around the filling and put the sealing side face down in the pan.  Continue with all six tortillas.

Bake at 350 degrees for about 20 minutes or until heated thoroughly and bubbly.  Place more soy cheese and some sliced green onion tips on top before serving.

Per serving (2 enchiladas)

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I had difficulty getting these photographs because the kids were eating these strips quicker than I could get a shot of them!  This is one of the most versatile of vegan recipes.  These high protein strips are great served with stir-fried vegetables and rice, or with oven roasted potatoes and a salad.  They are a great addition to wraps, as well. For the summer grill, the seitan can be cubed and put on kabobs with veggies like sweet onions, peppers and broccoli.

The Seitan Recipe

Prepare one recipe of Seitan.

• 1 Cup wheat gluten flour
• 2 tsp. paprika
• 3 TB nutritional yeast
• 2 TB soy sauce
• 1 TB oil
• 1/2 Cup water

Mix all ingredients and knead a few mintues until mixture stretches easily. Flatten out into an large oblong.  Cut in half, then half again, continuing to cut into long, thin strips.

Cook in vegetable broth for 15 minutes or so and allow to cool.

The Teriyaki Sauce

Make sauce by adding the following:

• 3 cloves garlic
• 1 TB fresh ginger, grated
• 1 TB oil
• 1/2 cup soy sauce
• 1/2  cup brown sugar
• few grinds of cracked black pepper

Marinate the strips in the sauce briefly.  Broil gently (not too close to heat) until lightly crisp (I used a 9″ x 13″ pan, which was just about right).  Baste again when partially broiled. Turn strips over and baste them with sauce liberally.  Broil gently again; repeat basting.  Remove from heat when they turn dark brown and crusty.

4 servings with double sauce, enough for use later.  One batch of teriyaki is enough for two batches of seitan and two pounds of baked tofu. The extra sauce may be frozen for later use.

Seitan, 1/4 recipe

Teriyaki sauce, 1/8 recipe

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