Fried Veggie Rice

This is called "things to do with leftover rice." Actually, it is simple: you fry it! DR asked me to make her a lunch to pack the other day and I tossed this quick spread together based on a recipe I found on vegweb. I would post the recipe but vegweb is slower than molasses today. Shesh.

Pepper Curry

I've made this recipe before and I was thinking about it when I went on the hunt for a curry to make for DR. I remembered it as easy (bonus) and simple (double bonus). So I made it again. It met those criteria but something was missing - not sure what. The flavor just wasn't where I remembered it being. Oh well. Maybe it was the fancy curry powder I used....

But it is good overall. Tofu, broccoli, sweet bell peppers, baby corn, water chestnuts, and other goodies over rice.

Beet and Avocado Salad

This was a very simple salad. We always get a lot of beets in our CSA box and recently we have been liking them more and more. I guess they are growing on us! I steamed the beets and let them cool before slicing them. I also cut up some lettuce and avocado and tossed it with the mustard dressing in VCon. Ground hazelnuts finished it off. Simple and yummy!

Asian-style Seitan and Kale Salad

Since purchasing my steamer, I've been making a TON of kale (if you haven't noticed in the more recent posts). It makes cooking greens sooo easy - wash and insert. Steam. Eat.

This dish was an attempt to making something that the crew I was feeding (DR and LF) would like. I had the seitan left over from lunch meatz adventures. Here, I steamed the kale to soften it before plunging it in cold water to cool it off. After spinning it to remove the water, I was left with a nice base for this salad. I added avocado, seitan, onion, asperigus and carrot. The dressing is seasme oil, soy sauce, rice vinigar, and some seasme seeds. Very quick and very good! Kale and avocado are like a dream together.

Blueberry Cheezecake

Cheesecake for DR's birthday. This is the second time I've made this recipe and I added lots more lemon - lemon zest, lemon juice. Wait, it already had lemon juice. But still, it needed more lemon to be a LEMON cheesecake.

But it was good. We ate the whole thing quicker than I want to admit.

Enchiladas!

There is nothing I can say about these enchiladas. They are the best thing I can make. Everyone loves them. Blah blah enchiladas!

The filling is brown rice, "burger" crumbles, and a ton of mushrooms. I cook this and add some chili powder and cumin. Fill tortillas and drown in sauce. Interestingly enough, the sauce is actually from a Betty Crocker cookbook my mom gave me for my 21st birthday. It is the only recipe I use because it is very easy and very tasty.

The sour cream sauce is actually a new recipe I came up with. It is raw! Cashews blended with apple cider vinegar, lemon juice, a little salt and some water. DR loves it and keeps asking about it. I guess I'll have to make it more often.

Pasta with Chard and Mushrooms

Here is one of my creations using the lunch meat seitan. As I noted in my last post, this stuff is awesome.

The pasta is very basic and easy. Saute an onion in a couple tablespoons of olive oil, add sliced mushrooms and cook until they are soft and ready to rumble. Add chopped seitan.

Meanwhile, boil water and add pasta. During the last 2 minutes or so of cooking, add in washed and chopped chard. Drain and then toss with the onion/mushroom/seitan mixture. Add a little salt and balsamic vinegar and stir to combine. Ta da!