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Vegan sandwiches
Super Bowl Mushroom Supreme
1 round vegan loaf of bread
3 medium sized portobello mushrooms
1/3 c rice wine vinegar
1/4 c soy sauce
2 T garlic
2 T olive oil
2 apples
1/2 c maple syrup
watercress, lettuce, or other not too bitter greens
Create marinade in ziploc bag with soy sauce, rice wine vinegar, garlic, and olive oil. Remove stems from mushrooms, and throw them in with marinade for about 10-15 minutes. Wash greens, place on paper towel, and season them with salt and pepper (both sides). Core apples, slice them into rounds and dip them into the maple syrup. Remove mushrooms from bag and broil them about 4 minutes per side until they are roasted. Layer all ingredients in sandwich and enjoy!
The Late Night Snack
1 8" tortilla
3 cherry tomatoes
2 T Earth Balance soy butter
1/2 t Oregano
2 slices vegan cheese
2 large fresh basil leaves
4 T hummus
Heat frying pan to medium low, and warm tortilla on both sides until soft. Melt butter, then chop the cherry tomatoes in quarters and add to pan - season with salt and pepper, and add oregano. Spread hummus on two sides of tortilla, then lay basil leaves on hummus. After the tomatoes have sweated some, spatula the tomatoes into a rectangle and throw cheese on top to melt. Add cheese and tomatoes to wrap, roll up and eat!
1 round vegan loaf of bread
3 medium sized portobello mushrooms
1/3 c rice wine vinegar
1/4 c soy sauce
2 T garlic
2 T olive oil
2 apples
1/2 c maple syrup
watercress, lettuce, or other not too bitter greens
Create marinade in ziploc bag with soy sauce, rice wine vinegar, garlic, and olive oil. Remove stems from mushrooms, and throw them in with marinade for about 10-15 minutes. Wash greens, place on paper towel, and season them with salt and pepper (both sides). Core apples, slice them into rounds and dip them into the maple syrup. Remove mushrooms from bag and broil them about 4 minutes per side until they are roasted. Layer all ingredients in sandwich and enjoy!
The Late Night Snack
1 8" tortilla
3 cherry tomatoes
2 T Earth Balance soy butter
1/2 t Oregano
2 slices vegan cheese
2 large fresh basil leaves
4 T hummus
Heat frying pan to medium low, and warm tortilla on both sides until soft. Melt butter, then chop the cherry tomatoes in quarters and add to pan - season with salt and pepper, and add oregano. Spread hummus on two sides of tortilla, then lay basil leaves on hummus. After the tomatoes have sweated some, spatula the tomatoes into a rectangle and throw cheese on top to melt. Add cheese and tomatoes to wrap, roll up and eat!
no subject
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but look (http://68.37.96.111:82/products/soycheese.html)! the tofutti company makes vegan cheese that doesn't suck! praise the nonexistent gods! oh, it's good stuff.
http://www.tarladalal.com/
I made some steamed spinach balls last night, they were so good. I served them in a can of korma sauce we bought at the Garden.
And I made potato croquettes with some left over garlic red bliss mashed.
Can't wait for lunch...
...leftovers.
no subject
The late night snack looks REALLY good though...mmm!
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But I figure even just reducing my meat and dairy consumption a bit is a significant contribution towards eliminating factory farming and is overall healthier (I think it's contributing to my weight loss). It's definitely cheaper. And I like the challenge of making vegan food taste yummy! :)
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And cheese, mmmmm, give me some good cheddar any day. Mmm!
Anyway, yes, anyone who can make vegan food really yummy is awesome in my book!
Not like you weren't awesome anyway. :P
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