abracapocus

i have a serious brain disease. please bring me a cat.

Tag: potatoes (page 1 of 2)

Even prettier potato and green bean salad

Whenever new vegetarians or vegans ask about cookbooks, I’m pretty quick to recommend Vegan Italiano by Donna Klein. The recipes are pretty simple, the ingredients easy to find and it doesn’t rely on meat substitutions.

One of the recipes I like to take to cookouts is the Potato and Green Bean Salad. It’s great at room temperature, is pretty and actually has vegetables in it. If you want to take it up a notch, use purple potatoes. See?

This time I totally cheated and used frozen, pre-cut green beans. It made a nice side to my burger along with some roasted cauliflower.

Roasted cauliflower close-up

A return to Saravana Bhavan

While we were chasing our favorite Indian chef all over town, we skipped most of the other restaurants in favor of his. Now that we can’t find him, we’ve had to branch back out. First Chat Patti and now Saravana Bhavan.

It’s hard to resist Medhu Vadai. Savory lentil doughnuts. Mmmm.

Sticking to my standards, I also got the Mysore Masala Dosa.

The inside is spread with a red spice mixture. It’s not really hot, but it is warming as you eat it you can feel your innards getting toasty.

And I finally made it to the blob of potato goodness in the center. It was a little bit oily, but not too bad.

Tempeh wings

The tempeh wings from the Don’t Eat Off the Sidewalk zine are always popular around here. They’re much better for you than the processed wings you can get. I’ve successfully cut back on the Earth Balance in the sauce before, but didn’t bother this time. I like my sauce on the side so the wings stay crispy. On the side we’ve got some leftover breakfast potatoes and steamed broccoli.

“Pork” tenderloin, limas and ‘tatoes

Our CSA box contained fresh lima beans. Seems like all the recipes I have call for dried or frozen. After googling around a bit for ideas, I settled on this recipe for Tok-cel Lima Beans. So, I don’t know what the deal was with those limas, but they never softened up. Not even after microwaving leftovers. I ate them anyway and the flavor of the recipe was good, but I don’t know if my limas were weird or the recipe was off. If you make it, I’d boil until nearly done, then finish the recipe. That should work.

The “pork” is Match Meat.  It was just defrosted, seasoned with salt and pepper and rolled into a tube like a tenderloin. Again, I consulted my googles for tenderloin glaze ideas. This maple glaze was super easy and tasted great. Then I seared the tenderloin in a frying pan. After it was seared, it was basted with the glaze and then it cooked again on all sides in the pan on low heat, glazing as needed. I drizzled the extra on top after it was sliced.

The mashed potatoes were, mashed potatoes. I’m lazy and leave the skins on pretending that I do it because it’s healthier. I add a couple of cloves of garlic to the boiling potatoes and mash them in with Earth Balance and non-dairy milk. Since I was trying out that Good Karma Flax Milk, I used it. Worked great!

Again with the Papa Chorizo Frittata

True, I have blogged about Alicia’s Papa Chorizo Frittata before, but it was 3+ years ago so let’s do it again! There were a few changes this time. It’s now my habit to bump up the nutritional yeast in any eggy recipe. And I also add a bit of black salt. Instead of roasted red peppers, I just used fresh bell pepper fried up with the potatoes and chorizo.

This makes an awesome potluck dish since it is good warm or at room temperature.

I also busted out a quick batch of biscuits to go with it.

And we had a pile of raw kale salad on the side. Kale is a bandwagon I don’t mind hopping on. It’s delicious!

Blackened tempeh

This borrows from a recipe that goes way back to 1996, the early days of my vegetarianism. Sometimes there is a component of a recipe that would do well in another setting. Here, the blackened tempeh makes an awesome meal with raw kale salad and mashed potatoes & gravy. It would also be amazing on a sandwich. Maybe that’s how I’ll eat it next.

Stewed Tofu and Potatoes in Miso Gravy

Okay, this isn’t summery AT ALL. It is kind of a comfort food though. Especially if you make drop biscuits and dump the stew on top. This recipe reaches back into Vegan With a Vengeance. Because I am too lazy to make a separate side, I usually just toss some frozen peas into the mix towards the end of the cooking time. Now, I’m weird about mushrooms, and this week I finally got tired of tasting mushrooms after eating this 3 or 4 times. But that’s just my own personal problem.

And those biscuits are awesome if you need a quick bread option to go with a meal.

Artichoke-Potato Gratin

Oh, hey, look at that … I have a blog. Sorry about that buddy. I don’t hate you but it’s been hard to find time and motivation to blog lately. If you want to hate on someone, I suggest you start with reddit.

Kevin has been sick lately so I was trying to think of something a bit comforting when making up my grocery list. I tend to set aside a ton of recipes that I want to try in Google Reader and MacGourmet so I was going through those looking for something interesting. I found Artichoke Potato Gratin. Creamy, a little cheezy, sounds perfect!

And this was awesome! The sauce had a nice tang to it from the artichoke juice and a warmth from the cayenne. I sprinkled the top with a little Daiya and some panko. While we would have both been happy eating giant bowls of this and nothing else, I marinated some tempeh and cooked it in a grill pan to go with it along with some french green beans. Trader Joe’s frozen french green beans are a great quickie vegetable to add to a meal.

If this doesn’t appeal to you, cruise around vegalicious.org. They have a huge bank of recipes that look tasty. And don’t be put off by the metric units. You can easily convert with google by typing in “220 degrees celcius in fahrenheit” and BAM it’s done!

Artichoke Potato Gratin

Tempeh, green beans and Artichoke Potato Gratin

Tofu “fish” sticks

Back in the day, before I was veg*n, when I was poor and living in my first apartment alone, I used to rely heavily on those giant bags of frozen fish sticks, instant potatoes and frozen peas n corn. Oh yeah, that was also before I really knew how to cook too.

Anyway, every once in a while I think some trashy fish sticks would be good. You know, without the actual fish part. I’ve been eyeballing this recipe in Vegan Lunch Box for years but this is the first time I’ve made it. Of course I whipped up a little tartar sauce to go with it out of veganaise, sweet relish, lemon juice, salt & pepper. Oh wow were these good! Not the bland little fried bits I remember. Heck, not fried at all! On the side, roasted russet potato slices tossed with olive oil, smoked paprika, salt & pepper and Trader Joe’s frozen green beans.

tofu fish sticks

Peanut Butter Baked Tofu

I’ve never been to Rosetta’s Kitchen in Asheville, NC but everyone raves about it and especially the Peanut Butter Baked Tofu. [oh man, sorry folks, that link went bad.] The recipe is crazy simple. My only complaint is that it came out pretty salty, even for me, and I like salt. It’s probably because I used tamari instead of regular soy sauce. Next time I’ll try soy sauce and if it’s still too salty cut the soy sauce with stock for the third try. Bonus, the leftovers made a nummy sammich.

Older posts

© 2014 abracapocus

Theme by Anders NorenUp ↑