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Posts Tagged ‘vegan’

Vegan Mexican TVP

Mex TVPThis was my first experiment with using the hRecipe microformat plugin. The plugin does not include a photo field, although the full hRecipe specification has provisions for a graphic. I failed to capture the moment last night when I made this, and this dish isn’t much of a looker anyway. The plugin seems to break the background gradient in my current theme, but I don’t care that much because this theme is getting a bit long in the tooth and I’ll replace it with a more up-to-date one some day when I have a couple of hours. (Don’t hold your breath!) The plugin did not automatically tag the ingredients, nor number the steps on my first go. I had to go back and edit the raw HTML, because I didn’t see a way to revise once you insert a recipe via the plugin. I’m guessing there is a way to make it do that in the first place and I should have RTFM. Oh well, I’m a very early adopter of the plugin, and it’s certainly better than nothing! Let’s see how the search engines like it.

Recipe: Vegan Mexican TVP

Ingredients

    • 1.5 C TVP 1/2 C fresh cilantro chopped fine
    • 2 tomatoes, diced
    • 1 onion, chopped medium fine
    • 1 Tbsp olive oil
    • 1 clove garlic, minced
    • 1/2 avocado
    • 1/2 tsp salt
    • 6 C water
    • juice of one lime

Instructions

    1. Salt the water and bring to the boil.
    2. Meanwhile sautee the onions in the oil until carmelized.
    3. When water boils, add the TVP and cook until it softens and quits swelling up.
    4. Drain well.
    5. Add the other ingredients.
    6. May be served cold.

Diet (other): Reduced fat

My rating: 2 stars: ★★☆☆☆

Microformatting by hRecipe.

Ratatouille with Lentils

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Ratatouille with Lentils

I snatched this from a Sapphire and modified a bit …

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A delicious twist on an old standby. Good and good for you!

Delicious combo vegetable salad

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Dilled Veggie Salad

delicious satisfying combo raw/cooked salad goes well with a …

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I found this recipe in an Aussie food rag. If you don’t like grams, try about 12 cherry tomatoes and a regular family sized mess of green beans. I haven’t figured out how Aussies decide whether to use metric or English. Seems metric for weight and English for volume? Anyway this salad was a pleaser. I’d say if you spiked it up with tempeh it would be a meal on its own.

Moosewood Vegetarian Lentil Soup

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Moosewood Lentil Soup Recipe

The Moosewood Lentil soup recipe has been a family favorite …

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After a fiddly recipe like the Hong Bao I owe you a basic easy staple. Nothing fancy, just solid delicious nutrition for your family. Since I happened to make this family favorite last night I just fired up the old camera, found the recipe online, and voila, another blog post almost for free.

Aztec Power Chocolate

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Aztec Hot Chocolate

This is an adaptation of the original way the Aztecs …

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This is a power drink for adults. Adjust the chile to your taste/tolerance. It’s vegan if you leave out the dairy ingredients. I actually prefer this chocolate with no dairy.

Vegetarian Zuppa di Fagioli

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Zuppa di Fagioli

Another Tuscan traditional recipe that doesn't have refined white …

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A splash of cooking sherry adds just the right sweetness to this delicious, creamy and robust soup. I starch mine up with whole grain barley (a substitute for the traditional Roman farro, which is hard to find these days). A little Parmesan cheese is a great topping for non vegans, and I also fried up some Italian sausage as a toss-in for those in my family who think they must have meat.

Zuppa di Porcini

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Zuppa di Porcini

My trip to Italy (specifically Tuscany) inspired this vegetarian version …

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I spent Spring Break 2009 in Italy, so I couldn’t let that go by without blogging about it. Pizza, pancetta, gelato, white bread, and white flour pasta are abundant in Italy. All those items are either vorbuten or strictly limited from my personal diet, although I have to admit, barring the meats, I did sample them. Processed white wheat flour, according to my son who spent a term in Siena, is about the only food basic that’s still cheap, so of course there’s a lot of it. We found the prices of food to be exceptionally high in Italy at the exchange rates in effect during our trip. For the equivalent of $10 US you can get approximately one small a-la-carte side dish in most places. I went looking for the simple hearty peasant fare in Tuscany, and during the search I did find simple arrugula salads and soups that were both delicious and satisfying. On arriving home, I was fired up about duplicating or at least approximating some of those Italian dishes, and this soup based on boletus edulus (in Italy known as porcini) is one effort.

I had some frozen roasted chestnuts left over from Thanksgiving. I perked them up with a few minutes in the oven. I recommend chestnuts as a topping if you have any. I also had some sun dried tomatoes that I preserved way last summer. As promised, they gave this soup a nice summery zing that is lacking from the store tomatoes one buys at this time of year. I also threw a little chopped parsley on it.

Next time I make this soup I’ll increase the rosemary or augment with dried. Usually rosemary is overpowering, but the fresh rosemary that I purchased was underwhelming. I tossed some more on the soup and saved it, after realizing that the amount in the recipe was inadequate. Please note with rosemary that your mileage may vary.
This soup is suitable for both vegans and vegetarians.

Nopales en Mole

nopal photo by riverdell.comAs I was making progress towards eating solid foods I suddenly and inexplicably developed a craving for nopales, known to gringos as prickly pear cactus, and not widely eaten by them. Nopales is not really one of my favorite foods, mine or anyone else’s: It is often eaten during Lent in Mexico as a form of penance. I had a jar of canned nopales in the pantry but I wanted fresh. So I sent my long suffering husband out to get some. He probably thought oh no she’s pregnant again.
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Tofu in Miso Sesame Marinade

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Sesame Seared Tofu with Jalapeno Miso Dressing

My friends over at Duo Dishes used this recipe to …

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Thanks to my friends Chrystal and Amir at Duo Dishes for this recipe. As you can see mine didn’t look anything like theirs. Chrystal says they didn’t really soak the tofu in the marinade but I totally did so maybe that was the difference. We tossed the extra marinade on the salad.

Ayurvedic Kichari

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Ayurvedic kichari

Delicious and nutritious ayurvedic counterpart to mom's chicken soup …

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<!– This is a great dish to eat in the middle of winter. It has strength giving burdock and parsnips, cleansing daikon, bulking and nutrient rich kale, and warming turmeric and cayenne. It is a good thing to eat after a night of indulging in rich bad-for-you food, or when you have not been feeling well, especially when you have a cold or flu.

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