Thursday, June 28, 2012

Summer (Cold) Oatmeal

Got this recipe from a friend and I was very hesitant to try cold oatmeal.  But I'm glad I did.  I've been veganizing and tweaking the recipe for a couple weeks to see what works best for our family.  I also looked on-line and there were many recipes for cold oatmeal, but none that really tripped my trigger. 

I know it sounds like a weird thing, but it really is a good breakfast.  It is also an easy take-along dish (in jars) for trips to visit non-vegan family or our hotel stays for swim meets.  The recipe that Kim sent to me had it made up in jars with lids.  I did that to travel, but I just make it in a tupperware for staying here at home. 

This is one of those recipes that is a make ahead and make it your own. It has a "base" recipe and then you can add your extras as you prefer.  My kids love cocoa and banana with peanut butter but I love the maple and pecan.  Apple and raisin with cinnamon was also popular.  (I used small chunks of apples, but you could use applesauce if you want.) Since it is cold, it works really well with fresh fruit.  If you try a good one, let me know!!

Base ingredients to make 2 servings:
1/2 c. oats
3/4 c. soy milk (plain or vanilla) or coconut milk
1/2 c. soy yogurt (plain or vanilla)
2 t. flax seeds or chia seeds
2 t. or more sweetener (maple syrup, agave nectar, brown sugar, etc.)

Mix all the base ingredients together well and then stir in your extras.  Cover and let sit overnight in the refrigerator.  Lasts 3-4 days in the frig.

2 T. baking cocoa and/or 2 T. peanut butter and/or 1 diced banana
2 T. chopped pecans, use maple syrup as the sweetener
1/2 apple, chopped small with 1/2 c. raisins, 1/2 t. cinnamon
1/2 c. blueberries or other berries
1/2 c. mango, diced small (good with coconut milk)
1/2 c. peaches, diced small with cinnamon
1/2 c. raspberries, add in 1/4 t. almond extract and/or 2 T. chopped almonds

Monday, June 11, 2012


If you've never used TVP (textured vegetable protein) as a protein source/meat substitute, well, you should.  It is so cheap and easy and fast and it tastes like whatever you put it in.  It is completely versatile and a great way to get that "meat" feeling while still sticking to your vegan ways.

Today I bought about 10 cups of TVP at our local food co-op and it cost me $5.83.  I use 1 cup of dry TVP and mix it with 1 cup of boiling water or broth to equal about 1 pound of meat. So it's the same amount as 10 pounds of meat for $5.83.  That's pretty reasonable.

Use TVP the same way you would ground beef or ground turkey/chicken.  I use it to make sandwiches, casseroles and taco filler. 

To reconstitute the TVP, add 1 cup boiling liquid to 1 cup TVP.  Stir it up and let it sit about 5 minutes.  Then use the same as browned meat.

Today's lunch is Sloppy Joe Sandwiches with fresh fruit and corn on the cob.  I serve the sandwiches on mini-buns or cocktail rolls for the daycare kids so they aren't too big to handle.  My favorite way to eat them is with a lot of pickles on top! 

(If you want to CHEAT, just stir the reconstituted TVP together with a couple cans of your favorite Sloppy Joe or Manwich mix.  I do this in large batches in the crock pot for potluck dinners. Big hit.)

2 c. dry TVP
2 c. vegetable broth, boiling

1 c. finely diced onion
1 c. finely diced green pepper
1 t. garlic powder
2 t. yellow mustard (or 1 t. spicy brown mustard)
1 1/2 c. ketchup (or 1 c. ketchup plus 1/2 c. your favorite BBQ sauce)
2 T. brown sugar
1/4 c. water

In a bowl, stir together the TVP and broth and let sit about 5 minutes. In a fry pan, saute the rest of the ingredients.  Let simmer about 5 minutes, then stir TVP mixture into the sauce.  Season with salt and pepper to taste (season after adding TVP so it isn't too salty from the broth).  Cook just until warmed.  Do not let the TVP boil.  Serve on bread or buns.


My family LOVES sandwiches, but have struggled a little bit with vegan sandwich options.  When I was at the store last week I found these wedge style cheeses and thought I'd give them a try.  I was pleasantly surprised at how well the vegan cheese melted.  It tasted good and gave a good texture to the sandwiches.  Both my kids still eat dairy cheese occasionally, but I've been trying to find a way to cut back.  This is perfect!

So my sandwich recipe isn't so much a recipe as a step-by-step.  Top your sandwich with whatever sauteed or grilled veggies you like. We had some nice mushrooms in the house so we went with it.


Started with hoagie buns, buttered with vegan butter and topped with a little garlic and parsley.  I put these under the broiler for a couple minutes to make them nice and crusty, then topped with peppers, onions and sliced portabello mushrooms (sauteed in olive oil, a little white wine, salt, pepper, Italian seasoning, garlic).
Topped off the veggies with Daiya Jack Style Wedge Cheese (you can buy these in Havarti and Mozzarella, too) and put under the broiler for a couple seconds to melt it.  These "wedge" cheeses actually melt very well.  It even was stringy like dairy cheese.
Then I just folded it over and cut them in half for some great sandwiches. 

My family ate these up like they were going out of style.  They were super yummy and fast.  We had ours with fresh fruit and used up some salads we had in the frig (brocolli salad and lettuce salad).  It was a great meal!  ENJOY!

Thursday, June 7, 2012

Tofu "FRIED EGG" Sandwich

"Fried Egg" tofu served on Wasa bread, garnished with parsley.

Tofu FRIED EGG Sandwich

Extra firm tofu, drained and pressed.  Sliced into 1/2" pieces.  Use two per sandwich.
Sprinkle tofu with turmeric, paprika, salt and pepper (add onion powder, garlic, etc. as you like)
Fry in a small amount of olive oil or vegan butter until golden brown, about 2 minutes per side.

Serve as you would a hard-fried egg.