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!

Veggie Lunch Meat

Lunch meatz. Oh my, this stuff is good. I decided to invest in a plug in steamer (both to save on gas but also because my little steamer can't handle our vegan veggie load!). I knew that some recipe writers were making steamed seitans, so I decided to get to work on it. I found this recipe on Vegan Dad's blog for veggie lunch meat. OMG this stuff is GOLD. Easy to make and the flavor is mellow enough to cook with but also tasty just cut up and munched on. I've made some recipes with it recently. I'll be making this more often. I can't wait to try some different flavors.