Last weekend my husband and I had so much fun. We challenged ourselves to eat every meal at home and to make dishes we had never tried before. It was a very delicious weekend. So why not do it again?
Saturday Breakfast: Lentils over Tahini-Toasted English Muffins
Inspired by Veggie num num
Serves 2
Ingredients
- 1T Sesame oil
- 1/2 small yellow onion, diced
- 1 clove of garlic, minced
- 1/2 red pepper, diced
- 1/2 c cooked lentils
- 1/2 yellow tomato, diced
- 1T Bragg’s Liquid Aminos
- Juice of half a lemon
- Artisana tahini
- 2 Spelt English muffins
Method
- Saute onion, garlic and red pepper in sesame oil on medium-high heat for five minutes. Add cooked lentils and reduce to low. Add tomatoes and Liquid Aminos and simmer for a few minutes.
- Toast spelt English muffins, spread a thin layer of tahini on each piece
- Spoon lentils over the toasted tahini English muffins.
This may become a breakfast staple. It was just that good.
Saturday Lunch: db’s Quick Hot and Spicy Tofu Stir-Fry
Serves 2
In Dave’s words:
Ingredients
- 1/3 head of cabbage. Sliced, diced, however you want it.
- 2-3 cloves of garlic minced
- 1 medium sized onion sliced
- 1/2 a red bell pepper sliced / diced
- 1 large tomato (I used 1/2 a red and 1/2 a yellow onion) diced
- 1/2 a block of extra firm tofu – pressed, sliced and diced into bite sized chunks.
- Juice of 1/2 a lime.
- Salt
- Hot chili sauce – to taste
- Rice wine vinegar – 6-8 good dashes of the stuff
Method
- Heat up a wok till it’s really hot.
- Throw in onion, peppers and cabbage. Stir or toss for a couple of minutes – don’t let anything burn.
- Throw in the garlic and tomato
- Toss / stir some more
- Throw in the tofu and squirt some hot chili sauce in there to taste. Add the rice wine vinegar as well.
- Squeeze the juice of 1/2 a lime over the wok, and give it all one final toss.
- Toss together, remove from heat.
Delicious!
Saturday Dinner: Spabettie’s “Vegan MoFo Burger” & Travel, Wine, and Dine’s “Sriracha Maple Brussels Sprouts”
Who isn’t loving Vegan MoFo right now? I’m reading hundreds of new blogs (check out the 700+ blogroll!) Last week I read Spabettie’s burger recipe and I knew I had to make it. I also stumbled upon a fabulous brussels sprouts recipe at Travel, Wine, and Dine. The perfect Saturday dinner!
Oh, wait. In my post last weekend I must have shamed the husband because this week he decided to build a fire with real wood.
Okay, back to the meal. For the bean-quinoa burgers I modified the recipe just a bit:
- I used red quinoa and navy beans (I cooked both in the rice cooker earlier in the day: the quinoa for about 30 minutes and then the beans for just over an hour)
- Just 2 t of nutritional yeast
- Mashed sweet potato (I nuked a small sweet potato for 4 minutes, peeled the skin off and mashed it with a fork) instead of making the protein mashed potatoes
- I lightly dusted the bean/quinoa/potato mash with spelt flour before making the patties.
I garnished the bunless-burger with Vegenaise and a dollop of sweet relish.
I made the brussels sprouts recipe and added half an avocado to the plate. The sweet relish and avocado were a nice complement to the spice of the brussels sprouts, as well as the sweetness of the maple syrup.
OMG. A. Most. Amazing. Meal.
Sunday breakfast: db’s Vegan French Toast
My man, back at the griddle!
In Dave’s words:
Yes, I like starchy breakfasts that involve the griddle
- Heat your griddle.
- Slice a good bread for french toast – I found (amazingly) a whole grain round loaf of bread with raisins, cranberries, and flax. It was yummy. I went with 3 slabs of bread per person
- In deep-ish bowl, use a good egg substitute for dredging the bread – I used (per JL) ground flax seed and water. However, after 2 1/2 tablespoons of ground golden flax seed, and 6+ tablespoons of water, it looked weak. So I added some almond milk and more flax seed…..I eyeballed it.
- Dredge the bread on both sides in the flax / almond milk / water mixture. Put on the griddle.
- While the french toast is becoming golden and delish, heat up (in the wave) some real maple syrup.
- Also, get 3 slabs per person of good tofu bacon (Smart Bacon is good – they also have a great sausage which is good…..whatever floats your boat.)
- Nuke the fake bacon.
- Flip the french toast when required.
- In the end, plate 3 slabs of french toast and bacon per person. Add some Earth Balance, maple syrup, and you’re good to go. Snarf down and wash down with some yummy (decaf) coffee.
Sunday lunch: Crispy Azuki Bean Bite Pitas, Moroccan Vegetable Ragout, Happy Pink Cookies
Last weekend I posted about making Angela’s delicious recipe Crispy Chickpea Bites in the Oven. We had friends over for lunch Sunday
(Elaine, Tim, Dave, CK [the cat] and JL)
so I gave myself permission for a meal repeat because the Crispy Bites were so good! To switch ‘em up a bit, I made them with azuki beans (which I prepared in the rice cooker) and drizzled my Sesame Tahini Dressing over the pita / salad.
I also made a Moroccan Vegetable Ragout (using agave instead of honey).
This was DELICIOUS! A new winter staple!
I actually made dessert (baked, even!) which is uncommon for me. Thanks to Vegan MoFo I now subscribe to Wing-It Vegan’s blog and discovered this Happy Pink Cookies recipe—with BEETS— and couldn’t resist trying them! My modifications: spelt flour, safflower oil, Enjoy Life semi-sweet chocolate chips and I ended up baking them closer to 20 minutes (too big?)
Mine were more red than pink. They were oh-so-tasty and a big hit with everyone!
Sunday dinner: And then we noshed
Big weekend of food! We needed to eat, but certainly didn’t need a “meal” so Dave pulled together a “nosh”
Left-over brussels, humus and bread, marinated mushrooms and olives.
Another FABULOUS Vegan MoFo weekend of dining at home!
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