World Wide Vegan

I know, a simmering bowl of stew isn't generally associated with summer, but yesterday I went out once again to collect the fruits of my garden. If you have a garden you too are probably over run with carrots, tomatoes, green beans and whatever else you planted last spring. So I decided to plop everything into a pot and make a stew.

Unlike a traditional winter stew that is served with warm bread, I wanted to make a light one-dish-meal that was more appealing on a warm summer's evening. I'm not sure but I think it is the cumin and turmeric that made this stew a satisfying summer meal. The turmeric combined with crushed tomatoes also gave the stew a cheery reddish color that delighted my senses.

Tip: TVP, or textured vegetable protein is a soy product that is very high in protein. In granular form it can be used in place of ground meats such as turkey or beef; however it does not have the fat and cholesterol that meat has.

Summer Garden Stew with TVP

2 Tablespoons olive oil
2 medium onions, quartered and sliced
2 stalks celery, sliced
4 cloves garlic, minced
4 cups vegetable broth
4 cups water
3 carrots sliced
2 cups red potatoes, diced
1 cup fresh green beans, topped and cut
1 cup additional garden vegetables, chopped
5-6 fresh tomatoes, pureed with skins
1 1/2 cups textured vegetable protein, dry granules
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon black pepper
1 teaspoon sea salt
1/2 teaspoon seasoning salt (opt.)

Heat oil in skillet on medium high. Saute onions and celery until onion is slightly translucent, about 3 minutes. Add minced garlic and saute 1 more minute.

In large soup pot mix all ingredients except salts and bring to near boil. Turn heat down to a simmer, cover and cook for about 30 minutes. Add salts. Simmer for another 10 minutes before serving. Adjust seasonings as desired.

Serve with green salad and iced, fresh-mint tea.

Labels: stew, TVP, Vegan, vegetables, Vegetarian

When I was a meat eater one of my favorite meals was enchiladas. I loved the ground beef and onions cooked in taco seasoning and then rolled in an enchilada sauce covered tortilla, with cheese, onions and olives, and baked in the oven until the cheese melted. So last night I decided to use my old recipe using TVP, (Textured Vegetable Protein) and soy cheese. In theory it should have been great - but it wasn't. I'm not sure what went wrong.

It turned out spicier than usual but somehow sweet. It wasn't as salty as I remembered and without the fat of beef and dairy cheese it just didn't taste the same. My husband ate it and said it was alright, But I don't think I'll make it again.

I have found some recipes using tofu but because I'm trying to veganize my husband I wasn't sure he would appreciate the end product. So I'm asking for some help here. If you have a great enchilada recipe that is man friendly post it in my comments and I'll make it and blog about it.

Here is what I did with this recipe.

1 cup TVP soaked in 1 1/2 cup water.
1 onion chopped
1 can sliced olives
4 large wheat tortillas
1/2 cup soy cheese
1 can enchilada sauce
taco seasoning

Put the TVP and taco seasoning in a pan and stir it until the moisture evaporates. Pour about 2/3 cup enchilada sauce into a greased baking pan. cover both sides of each tortilla with enchilada sauce. Place about 1/3 cup TVP mixture, some cheese, onions and olives into each tortilla and roll. Top with extra sauce, cheese and olives and bake at 350 degrees for about 20 minutes. Serve warm.

Please rescue me with your favorite enchilada recipe.

Labels: enchilada, Mexican, TVP, Vegan, Vegetarian

Well I have come across a new man-friendly vegan meal that I just had to share with you. My husband, who is not a vegan has fallen in love with the vegan lasagna that I made for him last week. I got my inspiration from the fat-free-vegan website but changed it to suit a non-vegans taste, and it worked.

Honestly, I never really liked lasagna when I was a meat eater, but this lasagna was so good that I ate it for 3 days and never tired of it. And it has become my husbands new favorite vegan dish. Serve it with some sliced fruit and you have a complete meal.

Tip: When using fresh spinach it is best to use it within 4 days of purchase. Otherwise the wonderful antioxidants it contains begin to markedly plummet. For the greatest amount of nutrients buy fresh spinach at a farmers market and use it immediately.

Man Friendly Lasagna

1 c. fresh mushrooms, sliced
1/2 chopped onion
1 stalk celery, chopped
4 cloves garlic, chopped
2 tbs. water
2 26-oz jars of spaghetti sauce (or homemade)
1/2 tsp. Italian seasoning or herbs de Provence
1/2 tsp. seasoning salt
1/2 c. TVP granules soaked in 1 c. hot water (may microwave for 2 minutes)
lasagna noodles, uncooked
8 oz mixed soy Mozzarella and Parmesan (or veggie cheeze)
Sliced black olives

Filling:

10 oz frozen chopped spinach, thawed
1 lb firm water packed tofu
1 tsp. salt (optional)
2 tbs. nutritional yeast
1 1/2 tsp. oregano
1/2 tsp. garlic powder
1 tsp. basil
1/2 tsp. rosemary, crushed
1/8 tsp. cayenne pepper

Preheat the oven to 375 degrees.

Sauté the mushrooms, onions, celery and garlic over medium heat in 2 tbs. water until tender. Remove from heat. Add the spaghetti sauce, Italian seasoning ans seasoning salt and soaked TVP granules - set aside.

Place the tofu and spinach in a food processor and blend briefly. Add remaining filling ingredients and process until smooth.

Pour half of the spaghetti sauce in the bottom of a 9x12-inch, prepared pan. Place a layer of noodles over the sauce. Spread half of the tofu mixture on top of the noodles. Cover with another layer of noodles and then spread the remaining tofu mixture over them. Sprinkle 6 bounces of cheeze on top of tofu mixture. Top with the final layer of noodles. Pour the remaining sauce over the top and sprinkle on the remaining cheeze and olives on top. Cover the dish with aluminum foil, and bake for 30 minutes. Then, remove the foil and bake for another 30 minutes. Allow to cool for 15 minutes before cutting.

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Labels: lasagna, man friendly, pasta, TVP, Vegan, Vegetarian