Sandwiches, Scones, and Game of Thrones

The weather was extremely nice last week, so Peter and I had a picnic at the park. There we munched on these grilled pizza sandwiches (which had pizza hummus and Daiya inside) and cucumber slices dipped in Italian salad dressing.
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I made a batch of Mom’s Chili, which I ate with crackers. I skipped using canned beans though, and cooked up some dried black beans and red beans the day before in the slow cooker. Then I mixed them with the rest of the ingredients to make the chili.

???????????????????????????????The next day the leftover chili was turned into a “Frito pie”. With layered crushed Frito corn chips and chili then smothered in healthy cheese sauce.

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Tomato-rosemary scones from Vegan Brunch. I’ve actually never baked scones before, but these were extremely easy to make and very delicious. My favorite way to have these is warmed up with a pat of margarine in the middle.
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Soft tacos with Upton’s Naturals chorizo seitan, Daiya pepper jack, lettuce, and tomatoes. It was my first time trying the Upton’s seitan. I really liked the taste and texture of it, but the small amount of seitan per package for a fairly high price (at least at my local Earth Fare) was not worth it.
???????????????????????????????“Chicken” parmesan, made with soy-tan dream cutlets from 1,000 Vegan Recipes (which I breaded and pan-fried), with melted Daiya mozzarella, all on top of spaghetti in a creamy marinara sauce, and sprinkled with nutritional yeast.
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Lentil and veggie soup, which I mostly made because I needed to clean out my refrigerator’s produce drawer. It has lentils, onions, corn, carrots, tomatoes, green beans, peas, potatoes, and lima beans which were all cooked in a garlic tomato broth.

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For our three-year anniversary, Peter got me (along with a few other things) The Unofficial Game of Thrones Cookbook. I’m a big fan of the television show and hope to begin reading the books soon, so I was super excited to have these recipes based on the series.

Our local gaming group is actually starting a GoT roleplaying campaign, so for our session I made Arya’s Apricot Tart to share. Except there are no fresh apricots available around here, so we settled for peaches. To veganize the recipe I subbed Earth Balance for butter, coconut milk for heavy cream, and I used this recipe for the crust. It turned out delicious with a flaky crust, juicy peaches, and buttery crumble topping. I can’t wait to try more recipes from the cookbook.

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Recipe – Balsamic Pasta and Beans

Here’s the balsamic pasta and beans recipe I promised soooo long ago. It’s not a paticularly amazing recipe, but I do really like it and it’s a go-to for when I’m feeling lazy and just wanted to throw a quick dish together. The great thing too is that the pasta freezes and thaws well, so any leftovers can be thrown into the freezer and used another day.

The pasta with Asian veggies and mini cornbread muffins.

Balsamic Pasta and Beans

Printable Version

Makes 5 servings

Ingredients:

1 1/2 cups uncooked elbow macaroni (or any other small pasta shapes)

1 (15 oz.) can kidney beans, drained

1 (14 oz.) can diced tomatoes with onions, drained

2 TBSPs all-purpose flour

3 TSPs nutritional yeast

1 TSP vegan chick’n bouillion powder (I use Bill’s Best Chick’Nish seasoning)

2 TSPs olive oil

2 1/2 TBSPs balsamic vinegar

1/2 TSP salt

1/2 cup water

Black pepper, to taste

Directions:

Cook pasta as directed on package.

While the pasta is cooking, in a small sauce pan stir together the flour, nutritional yeast, chick’n powder, salt and pepper. Then add the olive oil, balsamic vinegar, water and tomatoes. Stir until combined. Simmer that sauce combination over medium heat for 3-6 minutes, or until the sauce starts to thicken.

Once the pasta is cooked, drain it and return it to the pot where it was boiled. Then add the drained kidney beans (don’t worry, the hot pasta and sauce will warm all the beans through). Pour the sauce over it and stir to combine, then serve!

Frito Pie

My mom made chili this week and after seeing Miss V’s frito pie I felt the need to re-create the frito pies I used to enjoy from Sonic.

So I got a big bowl and put fritos in the bottom, added the chili and then topped it with cheez sauce.

For the sauce I shredded up some Follow Your Heart chedder cheese and melted it in a small sauce pan and added plain soy milk until I got the consistency I wanted. It really satisfied my craving.

My mom makes great chili. She used to use meat, but when I went vegetarian she just doubled the beans. It’s really good.

Mom’s Chili

Ingredients:

One medium onion, chopped

1 TBSP canola oil

1 can (14 1/2 oz.) red kidney bean, undrained

1 can (14 1/2 oz.)  navy beans, undrained

1 can (14 1/2 oz.) diced tomatoes, undrained

1 can original rotel Rotel

1 1/2 TBSP chili powder

1 1/2 TSP ground cumin

1/2 of 1 packet taco seasoning (make sure it’s vegan)

1/4 TSP garlic powder

Directions:

Heat a large pot to medium-high heat and add oil and onions. Cook until onions are translucent and fragrant.

After  the onions are done, add everything else into the pot and heat until boiling, then turn on to low heat and keep at a simmer for 30 minutes. Then serve! Super easy.