Tempeh Reuben Sandwich

A long time ago, I made a seitan Reuben sandwich that was mighty yummy (I also have a California Reuben sandwich with a killer vegan turkey meat recipe). I thought I'd change it up with tempeh this time and a marinade.

Tempeh Reuben Sandwich

Instagram Photo (User: veganmiss)

* Prep Time: up to 24 hours
* Cook Time: 20 minutes
* Ingredients (for tempeh marinade):

• 1 package (8 oz.) tempeh, cut 1/2 in. slices*
• 2 tbsp peanut oil
• 2 tbsp soy sauce
• 2 tbsp apple cider vinegar 
• 2 tbsp water
• 1 1/2 tbsp vegan Worcestershire sauce
• 1 tbsp agave nectar
• 1 tsp mesquite liquid smoke
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1/2 tsp dried ground mustard
• 1/2 tsp juniper berries*
• 1/2 tsp caraway seeds*
• salt and pepper, to taste

* Ingredients (for sandwich):

• vegan thousand island dressing*
• rye bread
• sauerkraut
• vegan cheese*

* Recipe:

1. Combine all marinade ingredients in a large ziplock bag. Add tempeh. Marinate for 1-2 hours up to 24 hours.
2. Heat a skillet over medium heat. Add tempeh slices (no need to add oil since it is in the marinade). Cook until golden on both sides.
3. Toast the rye bread. Place vegan cheese on bread. Melt cheese (I toasted on a skillet and the cheese melted that way). Add sliced tempeh, sauerkraut, and thousand island dressing.

* Note: The tempeh I used was Lightlife flax seed. I used juniper berries and caraway seeds in the marinade because they are used in corned beef preparations. If you don't have these items, then you could probably omit them. The vegan thousand island dressing I used was my own from a seitan Reuben sandwich recipe I posted a long time ago (Russian dressing is essentially thousand island). For vegan cheese, I used Daiya's wedge harvati. Usually Swiss cheese is used in Reuben's, but I don't know any vegan Swiss cheese. So, I went to another white cheese other than mozzarella.

Beefless Beef Stroganoff

As I mentioned in my recipe post of country fried steak with gravy, I only used half a can of Worthington Multigrain Cutlets for that recipe. The other half I saved in the fridge and made this recipe with a few days later. I didn't want to just coat and fry the cutlets, so I thought the seitan steaks chopped up would be good in a beefless beef stroganoff.

Again, I'm not aware of any seitan steak products like these. Most seem to be made like crumbles or pieces. For this recipe, you could easily use West Soy seitan pieces. You could make your own seitan cutlets to achieve the same results in this recipe (and you would have leftover seitan for something else). Here is my seitan cutlet recipe.

Beefless Beef Stroganoff

* Prep Time: 10 minutes
* Cook Time: 20-30 minutes
* Ingredients:

• 1/2 can (4) multigrain cutlets, drained, cut into bite size pieces
• 1/2 small yellow onion, diced
• 2 cups button mushrooms, sliced
• 1 tbsp olive oil
• 3 green onions, sliced
• 1 cup vegan sour cream*
• 1 cup non-dairy milk*
• 1 tbsp cornstarch
• 1 tsp paprika
• salt and pepper, to taste
• 1 package (8 oz.) ribbon noodles* 

* Recipe:

1. Bring a large pot of water to boil. Once boiling, add noodles and cook until slightly al dente (around 8-10 minutes).
2. In a large frying pan, heat oil and saute onions and seitan until the seitan starts to brown.
3. Add the mushrooms and sautee until soft.
4. Combine the milk and cornstarch.
5. Add half the green onions and cook until soft. Once soft, add sour cream and milk mixture.
6. Season with paprika, salt, and pepper. Reduce to low heat and allow to simmer until thick.
7. Add noodles directly from the boiling water to the stroganoff. Stir until completely coated. 
8. Garnish with the remaining green onions and serve.

* Note: For vegan sour cream, I used Tofutti. I like almond milk, but feel free to use whatever non-dairy milk you enjoy. For ribbon noodles, I used Eden Foods Organic Spinach Pasta Ribbons. Traditionally, stroganoff is made with egg noodles and these are somewhat similar.

Kasha Varnishkes

Being half Russian and a quarter Polish, I enjoy my kasha (buckwheat). Here is my kasha pilaf recipe that my aunt veganized for me. This is another simple Eastern European dish that I enjoy. I think it would go good with pierogies and cabbage!

Kasha Varnishkes

* Prep Time: 5-10 minutes
* Cook Time: 20-30 minutes
* Ingredients:

• 1 small yellow onion, diced
• 1/2 cup button mushrooms, sliced
• 3-4 tbsp olive oil or vegan butter*
• 1 cup buckwheat (kasha)
• 2 "egg replacers", follow box instructions*
• 2 cups vegetable stock
• salt and pepper, to taste
• 1 cup bow-tie pasta, cooked

* Recipe:

1. In a deep skillet or large pot over medium heat, add 1 tbsp olive oil or butter and cook the onions and mushrooms until the onions are translucent.
2. In a bowl, combine the egg replacer and kasha. 
3. Add the kasha mixture to the skillet and cook until the kasha starts to toast or brown further. 
4. Next, add the vegetable stock, salt, pepper, and bring to a boil. Let the kasha cook covered until tender.
5. Add in the cooked bow-tie pasta and the remaining olive oil or butter. Combine well.

* Note: I used olive oil for my version and for egg replacer, I used Ener-G.

California Reuben Sandwich

The California Reuben sandwich is similar to a traditional Reuben, but instead it usually uses turkey meat and coleslaw rather than corned beef and sauerkraut.

California Reuben Sandwich

* Prep Time: 10-15 minutes
* Cook Time: 1 1/2 hours
* Ingredients (for vegan turkey meat):

• 2 cups vital wheat gluten
• 1/2 cup nutritional yeast flakes
• 1 cup vegetarian "chicken" broth*
• 1/2 (14 oz.) firm tofu package
• 1/4 cup soy sauce
• 2 tbsp olive oil
• 2 tbsp agave nectar*
• 2 tsp onion powder
• 2 tsp poultry seasoning
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1 tsp black pepper
• 1/4 tsp tumeric
• 1/4 tsp mesquite liquid smoke*

* Ingredients (for sandwich):

• 2 cups pre-made coleslaw bag (cabbage, carrots, etc.)
• 1/2 cup vegan mayonnaise*
• 1 tbsp vegan sour cream*
• 1 tbsp sugar*
• 1 tbsp white vinegar
• 1/2 tbsp dried mustard
• 1 tsp celery salt
• pepper, to taste
• Russian dressing, to taste
• 1 tbsp olive oil 
• several slices vegan turkey meat, per sandwich
• several slices vegan muenster cheese, per sandwich*
• several slices sourdough bread

* Recipe (for vegan turkey meat):

1. In a large bowl, add the vital wheat gluten.
2. In a food processor, add all the wet ingredients and nutritional yeast including the tofu and spices.
3. Pour the wet ingredients into the bowl with the wheat gluten. Mix well with a spoon then kneed with hands. 
4. Roll into a log that is 2.5 - 3 in. wide. Loosely roll foil around the seitan log and twist both ends like a tootsie roll.
5. Place in a pot with several inches of water. Have something holding it from the bottom so it is not touching the water (ex: a deep cookie cutter).
6. Steam for 1 hour.
7. When done steaming, take out of pot, allow to cool. When cool, slice thinly like deli meat.

* Recipe (for sandwich):

1. To make coleslaw, combine the coleslaw veggie bag, mayonnaise, sour cream, sugar, white vinegar, dried mustard, celery salt, and pepper. Set aside.
2. Toast one side of the bread in skillet and then flip. Add the cheese and cover with lid to melt.
3. Slice vegan turkey and fry slightly in olive oil.
4. To build, spread the Russian dressing on one slice of toasted bread and top with coleslaw. Add fried turkey slices and the other piece of toasted bread with cheese. Cut in half. Serve with fries or chips.

* Note: For vegetarian "chicken" broth, I used Frontier brand I got at my local health food store in bulk. Agave nectar is a honey replacement. You can find it in the organic section of your grocery store usually or with the honey. Liquid smoke gives a "meaty" smoky flavor to foods. I use it often in southern greens recipes to replace a bacon feel. For vegan mayonnaise I used Earth Balance with olive oil. The sour cream brand I used was Tofutti. Make sure your sugar is vegan! Chicago has a great cashew cheese company called Ste Martaen that has a muenster cheese. If you can't find it, use some other kind of white cheese whether it be Daiya or Follow Your Heart.

Polish Braised Red Cabbage

This is a pretty simple side recipe that's great for weeknight cooking. It leaves you with plenty of leftovers too. I'd combine it with my pierogies for a perfect Polish meal!

Polish Braised Red Cabbage

* Prep Time: 10 minutes
* Cook Time: 20-25 minutes
* Ingredients:

• 1/2 medium head red cabbage, cored, shredded
• 1 medium white onion, diced
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 1/2 cup water
• 2 tbsp apple cider vinegar
• 1/4 cup red wine*
• 2 tbsp brown sugar*
• salt and pepper, to taste

* Recipe:

1. In a large pot, heat the olive oil and add the onions, garlic, salt, and pepper. Cook until onions are translucent.
2. Add in the cabbage and water. Cook until about half the water is gone.
3. Add in the vinegar, red wine, and sugar. Cook until most of the liquid is gone. 

* Note: Make sure your red wine and brown sugar are vegan!

Ginger, Carrot, Beet, & Sweet Potato Soup Revisited

Every week, I get a box of organic vegetables from Door-To-Door Organics delivered to me (they even carry Upton's Naturals seitan which can be sent to your house too). Last week, they gave me beets, carrots, and sweet potatoes. I already had ginger and the rest of the ingredients, so I thought back to one of my first recipes on this blog back in early 2009. I remade it with better pictures this time, though!

Ginger, Carrot, Beet, & Sweet Potato Soup

* Prep Time: 15 minutes

* Cook Time: 45 minutes

* Ingredients:

• 1 large beet (diced)
• 2 tablespoons olive oil
• 1/2 of a medium onion (chopped)
• 3-4 large carrots (diced)
• 2-3 small sweet potatoes, diced 
• 1/3rd small ginger root (minced)
• 2 cloves of garlic (minced)
• 4 cups of vegetable stock
• 1 teaspoons salt
• 1 teaspoon black pepper
• 1/2-1 teaspoon ground ginger
• dash of onion powder
• dash of garlic salt
• dash of all-purpose seasoning
• dash of oregano
• dash of dried dill weed

* Recipe:

1. Add olive oil and all the spices to medium pot. Add chopped onions and sautee until translucent.
2. While onions are cooking, peel the beet, carrots, and sweet potatoes. Dice all.
3. As the onions begin to cook, add the garlic and ginger root to the pot.
4. Add the carrots, cook for 5 minutes.
5. Put the beets and sweet potatoes in and the vegetable stock. Simmer for 30-40 minutes.
6. When done cooking, put in a blender to make a puree. Serve hot.

* Note: I did not throughly puree. I wanted a few chunks of vegetables in there.

This is a great cold weather soup. The combination of ingredients doesn't make it too earthy (as beets tend to taste in soups), but hearty instead.

Borscht & Cabbage Salad

My mother is Russian and when we go visit her family back in the "old country" (if you will), eating vegan is not so easy. My aunt (who doesn't speak English) veganizes a lot of traditional recipes for me and my mom translates them. My mom remembers eating borscht with a piece of meat and rye bread for dinner quite often. I thought I would give it a try making borscht. It had a very nice earthy taste to it, but not too overpowering as that flavor can be sometimes. Vegan sour cream is a must for this recipe!


Borscht

* Prep Time: 20 minutes
* Cook Time: 1 hour
* Ingredients:

• 3 1/2 oz. pinto beans
• water, to cover beans
• 10 oz. red potatoes, cut into bar pieces
• 10 oz. red cabbage, shredded
• 2 oz. dried mushroom, rehydrated, cut into bar pieces
• 2 tbsp soy butter
• 10 oz. beets, sliced thin
• 2 tbsp lemon juice
• 10 oz. roma tomatoes, center removed, diced
• 2 tbsp olive oil
• 1 celery stalk, diced
• 1 parsnip, diced
• 1 carrot, diced
• 1 small white onion, sliced
• salt, to taste
• sugar, to taste
• 1-2 tbsp fresh dill, chopped
• 1-2 tbsp celery greens, chopped
• 1-2 tbsp, green onion, chopped
• 1-2 tbsp fresh parsley, chopped
• vegetable broth, to taste (if necessary)
• vegan sour cream, to taste*
• rye bread, several slices

* Recipe:

1. Rinse the beans after taking them out of the can. Place them in a large pot. Add enough water to cover the beans. Keep on low heat.
2. Add the potatoes and boil for 5-7 minutes. Reduce to medium heat and add the cabbage. 
3. In another small pot, boil the dried mushrooms. Strain in colander, but make sure to keep the mushroom broth.
4. In a small pan, saute the pieces of mushroom in soy butter over medium heat. Add to the large pot with the cabbage.
5. In a medium pot, combine the slices of beets with lemon juice followed by adding the tomatoes. Stew covered on medium to high heat until beets are tender, about 15 minutes.
6. Add the beets to the large pot with the other ingredients. Also add the celery, parsnip, and carrot at this time. Saute in the large pot for 10 minutes.
7. Next, saute the onions in the pan you used to saute the mushrooms. Do this for a few minutes over medium heat until they become tender. Add to the borscht.
8. Pour in the mushroom broth you reserved. If it does not cover the soup entirely, add vegetable broth to taste. Cook for another 15-20 minutes.
9. In the last five minutes of cooking, add the sugar, salt, dill, celery greens, green onion, and parsley.
10. Top the soup with vegan sour cream and serve with a side of rye bread.

* Note: For vegan sour cream, I prefer Tofutti Sour Supreme. This recipe was adapted from Russian Cuisine cookbook by Lydia Liakhovskaya.
 
When I'm visiting my parents, I go to a vegetarian buffet on Saturday nights at a Middle Eastern restaurant in town. They always have this amazing cabbage salad. I decided to try to recreate it. 


Cabbage Salad

* Prep Time: 10 minutes
* Cook Time: 5 minutes
* Ingredients:

• 1/2 head of red cabbage, shredded
• 2 cloves garlic, minced
• 3-4 tbsp green onion, chopped
• salt and pepper, to taste
• 1 lemon, juiced
• 2 tbsp olive oil

* Recipe:

1. Combine the cabbage, garlic, and green onion in a large bowl.
2. In a small bowl, whisk the olive oil in with the lemon juice. Add the salt and pepper. Stir to combine.
3. Pour over the salad and toss to coat.

What would you like to see on Vegan Miss next? Comment and let your blog doll know!

Vegan Reuben Sandwich with Russian Dressing

I've been experimenting with different seitan recipes that I have created from scratch. This was the first one I started with. Beyond changing the ingredients, I've also been trying different forms of cooking it such as steaming then baking or cooking it in a pot.












Vegan Reuben Sandwich with Russian Dressing

* Prep Time: 30 minutes
* Cook Time: 1 day and/or several hours


* Ingredients (for seitan):

• 1/2 cup chickpeas
• 1 tbsp olive oil
• 1 cup vegetable broth
  
• 1 tsp kosher salt
• 1 1/2 tsp cracked black pepper
• 1 tsp paprika
• 1 tsp onion powder
• 1 tsp dried mustard
• 1/2 tsp minced garlic
• 1/4 tsp tumeric
• 1 tsp ground fenugreek
• 1 tsp sage
• 2 tbsp soy sauce
• 1 tbsp vegan Worcester sauce
  
• 1/2 tsp all spice
• 1/4 cup nutritional yeast flakes
• 1 1/4 cup vital wheat gluten flour

* Ingredients (for Russian dressing):

• 1/2 cup Vegannaise
• 1 1/2 tbsp ketchup
• 1 tbsp tomato paste
• 1 tbsp apple cider vinegar
• 1 tbsp olive oil
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
  
• 1/4 tsp dry ground mustard seed
• 1/4 tsp ground white pepper
• 1/4 tsp allspice
• 1/4 tsp turmeric
  
• 1/4 tsp paprika
  
• 1 tsp agave nectar
  
• 1 1/2 tsp fresh chopped dill
• 1 1/2 tsp fresh chopped chives
• 1 1/2 tsp fresh lemon juice
  

* Ingredients (for sauerkraut):

• 1 cup sauerkraut, squeezed dry
• 1 tbsp vinegar
  
• 1 clove garlic, minced
• kosher salt (to taste)
• cracked pepper (to taste)

* Ingredients (for filling of sandwich):

• Olive oil, to taste
  
• kosher salt, to taste
  
• 1/3 small white onion, thinly sliced
• 1/2 green pepper, thinly sliced
  
• 1/2 cup mushrooms, sliced
• 1 cups spinach

* Ingredients (for building sandwich):

• sliced rye bread
• vegan butter, to taste
  
• vegan monterrey jack cheese, sliced
• dill pickle, on the side

* Recipe (for seitan):

1. Combine wheat gluten and nutritional yeast flakes in a bowl. Set aside.
2. Combine all the rest of the ingredients in a blender.
3. Add wet ingredients to the dry ingredients in the bowl. Mix well. Let the wheat gluten mixture rise for a few minutes.
   
4. Form the wheat gluten mixture into a log. Wrap it in tin foil well.
5. Steam the tin foil wheat gluten log for 45-60 minutes.
6. Bake the now steamed wheat gluten log for 60 minutes at 350 degrees. After an hour, take out the seitan and check it.
7. If the seitan is still too mushy, leave it in the oven for another 15-20 minutes. Different oven temperatures vary, so this recipe may take longer in one oven than another.

* Recipe (for Russian dressing):

1. Combine all ingredients. Mix well.
2. Set aside.
   

* Recipe (for sauerkraut):

1. Combine all ingredients. Mix well.
2. Set aside.
   

* Recipe (for filling of sandwich):

1. Heat skillet with salt. Once hot, add the olive oil, onion, and green pepper.
2. When onion starts to become translucent, add the spinach and mushrooms.
3. Once all ingredients are cooked, set aside.

* Recipe (for building sandwich):

1. Butter each side of the rye bread and toast each side on a skillet.
2. Take once piece of bread and put three slices of seitan as the first layer. Next, put the sauerkraut mixture and then the filling mixture. Lastly, put two slices of monterrey jack cheese. Place another slice of the rye bread on top.
3. Microwave the sandwich until the cheese melts.
4. Once melted, take the top slice off and add Russian dressing to taste. Place the top piece of bread back on the sandwich.
   

* Notes: You can make the seitan the night before or the same day. I chose to do it the night before to save time when I was building the sandwich. Also, I have a hard time trying to melt vegan cheese on a skillet. If any of you have a better idea as to how to melt it other than in a microwave, please let me know!

Miss Suzy Q

Now to the cooking. When in Groton/New London, the boy and I made stir fry, though I did not take any pictures. It was pretty basic: Asian rice noodles, veggies, vegetarian stir fry sauce. We also made chicken enchiladas and margarita's at the same time, haha.

As stated before, I like to make care boxes. Here is yet another gloriously themed box, Easter! I refused to tote this crap in a suitcase across the country, so I mailed it. Besides, its more fun that way. You all know you like to get homemade packages in the mail to dig through, admit it. (I had enough stuff for him from myself and his mother and his sister - half my suitcase was his stuff, don't ask.) This is not all of what was in the box, but you get the idea. I'm going to make the boyfriend fat with all the baked goodies and candy I send, haha. I put a blueberry cake in there, which I posted about in a previous entry. For the trip, I hand-sewed a drawstring bag in old merchant looking ships (try from like 1700s) and put vegan stout cookies in it (leave me alone, they are sailors and I like themes! - hello look at my care box). Plus, I told him to share. The link is the recipe. As it states, most stout in not vegan. I used Young's Double Chocolate Stout, which is vegan. I'm starting to think it is the only vegan stout out there. The link on the "drawstring bag" text is the tutorial as to how one makes it. Also, I carried homemade fortune cookies with me all the way there. It was hard. I had to put them in my messenger bag and make sure I didn't crush them the whole trip. The things I do for baking and being super girlfriend-y!

Oh, so there was this debacle with a coffee cake I baked around this same time. It sort of went nutty on me. I'm blaming the tin baking trays I use. Nothing ever turns out in the right amount of time or the way it is exactly supposed to be in those. I need to obtain ceramic ones. Let's just say, the nice top caved inside the actual cake, it overflowed as a result in the oven, started to burn on the oven floor, caused the condo to smell like burnt cake, and overall was a mess. But, I salvaged it. I hope it is good?

This summer, I am creating an apartment balcony vegetable garden (as I'll actually be in Chicago for more than a month at a time). I have most of my necessary tools to do so. I will begin in two weeks. It is going to be all organic. My balcony is going to be oh so cute with its vegetables, herbs, flowers, little ducks and bunny garden figurines (I'm so girly, it's sickening), little mosaic solar powered lamps, miniature gas grill, and my sweet bicycle. I am going to have to industrial velcro the figurines and the lamps so they don't blow 21 floors over the edge. Eep.

Couple more links on balcony gardening: More apt. gardening, tips on how & what to grow in hanging baskets, and the Topsy Turvy Hanging Tomato basket (which I really want but unfortunately, I can not hang things). Oh, I ordered my organic seeds from Seeds of Change.

This website is incredible, by the way. I'm in love. Go vintage and old things in general.

Above is my homemade Ginger Carrot Beet (& Sweet Potato) Soup recipe. When I make my own recipes, I don't really follow any measurement levels, I just sort of go with it. So, these directions may be a bit odd, haha, but I bet it will taste good when it is done!

* Prep Time: 15 minutes

* Cook Time: 45 minutes

* Ingredients:

• 1 large beet (diced)
• 2 tablespoons olive oil
• 1/2 of a medium onion (chopped)
• 3-4 large carrots (diced)
• 1/3rd small ginger root (minced)
• 2 cloves of garlic (minced)
• 4 cups of vegetable stock
• 1 teaspoons salt
• 1 teaspoon black pepper
• 1/2-1 teaspoon ground ginger
• dash of onion powder
• dash of garlic salt
• dash of all-purpose seasoning
• dash of oregano
• dash of dried dill weed
• Optional: 2-3 small sweet potatoes (diced)

* Recipe:

1. Add olive oil and all the spices to medium pot. Add chopped onions and sautee until translucent.
2. While onions are cooking, peel the beet and carrots (and sweet potatoes if using). Chop 'em up.
3. As the onions begin to cook, add the garlic and ginger root to the pot.
4. Add the carrots, cook for 5 minutes.
5. Put the beets (and sweet potatoes) in and the vegetable stock. Simmer for 30-40 minutes.
6. Optional: when done cooking, put in a blender to make a puree. I was too lazy, clearly, and it was good just as it cooked.

* Notes: I used black carrots for this recipe which is why the soup base looks so beet colored (black carrots have the same coloring and dying affect that beets have). Okay, so I really like spices (I have a whole freaking cabinent of them), so don't mind me with all my dashes of this and that. You don't have to, I'm just weird, haha. Oh, I had some sweet potatoes lying around so I added those too. Not normal to this soup, I know, but it was good! Ah, and you'll notice in my picture, I don't chop too fine. I like big pieces of vegetables in my soup, but if you are putting this in a blender, I would advise to chop as small as possible.

Indian Spiced Lentils & Vegetables

* Prep Time: 15 minutes
* Cook Time: 1+ hour
* Ingredients:

• 3 tablespoons olive oil
• 1 bag of lentils (sorry - my mother gave me the lentils in a baggie, not sure of the measureent quantity)
• 3/4th of medium onion (chopped)
• 3 cloves of garlic (minced)
• 4 carrots (chopped)
• 3/4th of a bag of green beans (chopped)
• 4 small sweet potatoes (skinned and chopped)
• 1/3rd a head of cauliflower (chopped)
• 1 can of diced tomatoes w/ juice
• 5 cups or more of vegetable stock
• 1 teaspoons salt
• 1 teaspoon black pepper
• dash of oregano
• dash of all-purpose seasoning
• dash of dried dill weed
• dash of nutmeg
• dash of thyme
• dash of ground ginger root
• several dashes of dried sage
• dash of garlic salt
• dash of onion powder
• dash of garlic powder
• several dashes of turmeric
• several dashes of cumin
• several dashes of dried parsley
• pinch of coriander
• pinch of celery seed

* Recipe:

1. Place chopped onions and garlic in bigger pot with olive oil and the spices. Cook until the onions are translucent.
2. Add the carrots, green beans, sweet potato, cauliflower, and tomato. Cook for 5-10 minutes.
3. Add the lentils and the vegetable stock. Cover lentils + 1 more cup of stock.
4. Cook until the vegetable and lentils are soft. Keep adding stock if it evaporates.

* Notes: I didn't make mine into a soup per say, it was like half submerged or less. I also lacked a can of diced tomatoes, so I used cherry red's that I cut up and squished. Used orange cauliflower too.

Indian Spiced Potatoes & Vegetables

* Prep Time: 15 minutes
* Cook Time: 30-40 minutes
* Ingredients:

• 2 tablespoons olive oil
• 5 small baby red potatoes (diced)
• 1/2 of medium onion (chopped)
• 1/2 cup of pine nuts
• 1 cup of frozen peas
• 2-3 teaspoons of Dijon mustard
• 3-4 teaspoons of masala
• 1/2 cup of water
• 1 teaspoons salt
• 1 teaspoon black pepper
• dash of oregano
• dash of all-purpose seasoning
• dash of dried dill weed
• dash of nutmeg
• dash of thyme
• dash of ground ginger root
• several dashes of dried sage
• dash of garlic salt
• dash of onion powder
• dash of garlic powder
• several dashes of turmeric
• several dashes of cumin
• several dashes of dried parsley
• pinch of coriander
• pinch of celery seed

* Recipe:

1. Place chopped onions in medium pot with olive oil and the spices. Cook with the pine nuts until the onions are translucent.
2. Add the potatoes and mix well with masala and dijon. Add the water. Cook for 20 or so minutes.
3. Add the peas and cook until they are no longer frozen.
4. Cook until the vegetables are soft.

* Notes: So, this dish should look yellow in color, FYI. Keep adding turmeric if you wish. I personally like it a lot.

Indian Spiced Rice

* Prep Time: 15 minutes
* Cook Time: 30 minutes
* Ingredients:

• 2 tablespoons olive oil
• 2 cups of white rice
• 1/2 of medium onion (chopped)
• 3 cloves of garlic (minced)
• 2 small bell peppers (chopped)
• 1/2 cup of raisins
• 1/2 cup of pine nuts
• 1 teaspoons salt
• 1 teaspoon black pepper
• dash of thyme
• dash of ground ginger root
• dash of garlic salt
• dash of onion powder
• dash of garlic powder
• several dashes of turmeric
• several dashes of cumin
• pinch of coriander

* Recipe:

1. Place chopped onions and garlic in medium frying pan with olive oil and the spices. Cook until the onions are translucent.
2. In the mean time, cook your rice in a rice cooker or in the microwave or the stove (follow whatever directions you need for the device you use to cook it).
3. Add the bell peppers, pine nuts, and raisins.
4. Cook until the vegetables are soft.
5. Add to the rice - mix it up well!

* Notes: Again, this should be yellow in color. Add more turmeric if you wish. I used green bell peppers, just fyi.




I was missing curry powder for all the Indian recipes and each should have had at least a teaspoon. Add that to all the dishes if you plan on making these.

Gretschka Kasha (Buckwheat Pilaf)

So, this is a traditional Russian recipe gone vegan. My mother translated it into English for me from my aunt.


* Prep Time: 15 minutes
* Cook Time: 30-40 minutes
* Ingredients:

• 3 tablespoons olive oil
• 2 cups of buckwheat (gretschka kasha)
• 2 cups of water
• 1/2 of medium onion (chopped)
• 3 cloves of garlic (minced)
• 1 medium bell pepper (chopped)
• 2-3 carrots (diced)
• 1/2 bag of green beans (chopped)
• 1/3rd of a block of tofu (diced)
• 3 stalks of green onion (chopped)
• Lots of mushrooms - use a variety! (chopped)
• 1 teaspoons salt
• 1 teaspoon black pepper
• dash of parsley
• several dashes of dried dill weed
• dash of garlic salt
• dash of onion powder
• dash of garlic powder

* Recipe:

1. Put the buckwheat in a large pot with water. Let it boil and then turn it down to a simmer. Keep a lid on it the whole time.
2. Place chopped onions and garlic in medium frying pan with olive oil and the spices. Cook until the onions are translucent.
3. Add peppers, green beans, tofu, mushrooms, and green onions to the onion mix. Stir fry it until the vegetables are cooked/soft.
4. Simmer the buckwheat until it is completely cooked and soft. You may need to add more water during this process.
5. When buckwheat is done cooking, add the stir fry vegetables to the pot and mix thoroughly.

* Notes: You should be able to find buckwheat with the ethnic food section of your normal grocery store. It will probably be located near the Jewish food.


Oh, over Easter, I made a carrot cake out of The Joy of Vegan Baking. It was a HUGE hit. I also made some more cornbread, also a hit. I really recommend the carrot cake, yum!


Use Tofutti for the cream cheese frosting of the carrot cake. You should be able to find it at most groceries that have a vegan/vegetarian/special diet section. If not, try a health food store.

Vegan Stout Cookies: 5/5!
Fortune Cookies: 3/5 (these were hard to make and REALLY sugary)
Carrot Cake: 5/5!
Cornbread: 5/5


Until I cook some more!