Archive of ‘sauce’ category

VeganMoFo Post 8

Reno's Lunch: Pasta Primavera, rosemary focaccia, apple banana pouch, nectarine. #vegan

The main part of this lunch box was dinner the other night and it was all eaten by trickery…I mean lies. I realized a while ago that I spend a good part of my day telling my children lies. Just little ones. Nothing that will do any harm. Most of those lies come around dinner time. I lied to Reno the other night when I made Pasta Primavera for dinner. The recipe for that pasta is basically my Mushroom Cream Sauce recipe subbing mixed veggies instead of the mushrooms. Although I would have kept the mushrooms in the recipe if I had any. That night I used broccoli, carrots and zucchini. For the herbs I just used some dried rosemary. When I make any of my versions of this recipe I will just give her butter and nooch. She wasn’t around when I was cooking the sauce this night so when dinner was ready I just gave it to her as is and told my little lie of how it was just a butter and nooch, 2 of many ingredients in the recipe, pasta dinner with some veggies. She gave me a skeptical look but tried it and really liked it. Thats when I came out with the truth and told her what it really was. She had a look of great shock on her face. I think the shock was because she liked something she usually would say no to without even trying it. Well it was a successful lie and I have no regrets telling it to her.

To finish out her Planet Box lunch box I gave her a piece of Trader Joe’s Rosemary Focaccia with some Earth Balance, an apple and banana pouch and one of the best nectarines I’ve tasted so far this year. Lucky girl!

VeganMoFo Post #5 Recipe Soy-Lime Seitan Tacos

Dinner: testing a soft taco with seitan, romaine, mango, tomato and chipotle aioli for our demo at the Bethlehem VegFest tomorrow. Imagine there is cilantro also. #vegan

This past Saturday myself and Dianne from Veggiegirl were super excited (and super nervous) about doing a cooking demo at the Bethlehem VegFest in Bethlehem PA. We had no idea what to expect, how many people would be there, what the set up at the food demo tent would be like. We walked into it almost blind. We decided to make tacos for the event because who doesn’t like tacos?! I personally consider them a food group and would eat them everyday if I didn’t have a family to feed. I came up with the recipe 2 days before the VegFest and I’m happy to be able to share it with everyone. It was very well received at the tasting after the demo. The soy is an unexpected flavor for a Latin type of dish but it works really well with the lime and the chipotle. At the demo I made it with pineapple. At home I made it with mango since I’m sadly allergic to pineapple. I personally recommend making it with pineapple. Something about the flavor combos sounds perfect to me.
Soy Lime Seitan Tacos with Pineapple and Chipotle Aioli (the mango version)
2 tablespoons olive oil
1 medium sized red onion, thinly sliced
5 cloves of garlic, minced
4 cups sliced Seitan
2 tablespoons soy sauce
Juice of 1 lime
1 cup vegan mayo
1 tablespoon chipotle powder
Juice of 1/2 a lime
1/4 teaspoon salt
3 cups shredded romaine lettuce
1 cup small diced pineapple
2 tomatoes, small diced
1/2 cup cilantro leaves
1 package soft taco shells
Heat oil in a large sauté pan over medium-high heat. Add the onions and garlic and sauté for 1 minute. Mix in the sliced Seitan, lower the heat to medium and cook 5-7 minutes until the Seitan starts to brown and the onions are mostly cooked. Pour in the soy sauce and lime juice and cook 1 minute to combine flavors.
For the mayo combine the vegan mayo, chipotle powder, lime juice and salt in a bowl.
To assemble lay out all the tortillas. Spread a heaping spoonful, of the chipotle aioli in the middle of the tortilla. Portion out the soy-lime Seitan on top of the mayo then load on the lettuce, pineapple (or mango), tomatoes and cilantro.

Kale and Mushrooms

Side Dish: mixed mushrooms, kale, red pepper flakes  and garlic #vegan

Sauteed Mushrooms and Kale

Now that I’m feeding a family of four I’ve realized how important side dishes are. It used to be that a pound of pasta would be enough for us. That’s not the case anymore. Reno and Miles can easily eat more then 1/2 a pound combined, especially if there is pesto involved! My husband is also a big eater so the 1 pound isn’t cutting it anymore. There have been many nights where I haven’t made enough food!

I’ve never been a side dish maker. My dinners are generally a one pot meal type of thing. Its easier that way and less to clean up. But now I have to make more food for my always hungry family. One of my favorite, recent, side dishes was a Mushroom and Kale saute. It was a last minute type of thing and it was perfect. Garlic and red pepper flakes sauteed with mixed wild mushrooms and kale. That’s it. I even used pre cut and washed kale which saved time and even more dishes.

Dinner: brown rice pasta w. pesto. kale and mixed mushrooms with garlic and red pepper flakes. #vegan

It went perfectly with some brown rice pasta covered in homemade pesto. I never want to eat pesto pasta again without some kale and mushrooms on the side.

What are some of your favorite side dishes to make?

Shells Broccoli and Nooch/Sage

Homemade #vegan Shells and Cheese w. Broccoli

Shells, Broccoli and Nooch Sauce

This is the week that my husband is away. This is one of those meals, much like the nacho’s I made for lunch a while back, that I will only make when he isn’t around for dinner. If he’s reading this he is probably grossed out.

Its super simple. I cooked some rice pasta according to the package and added some fresh broccoli when there was 3 minutes cooking time left. Drained it. In a separate pan I melted some earth balance with olive oil. Added a whole bunch of nutritional yeast (nooch) with some flour, onion powder, garlic powder, mustard and salt. When it was all combined I cooked it for a minute or two and then thinned out with unsweetened almond milk.

I set aside some pasta and broccoli for Reno and mixed in some plain earth balance. Miles and I enjoyed the dish as is with the delicious cheesy sauce. I’m thinking I might have second dinner tonight and eat the leftovers while watching Netflix!

Sage from last year. It's huge! #gardening


The weather in NJ was absolutely gorgeous today. After school we spent most of the late afternoon/early evening in the yard. I planted some seedlings into pots: Thai Basil and Purple Basil. While looking at the herb pots from last year I was surprised to see this huge sage plant that came back to life this spring! The best part is that it isn’t our only surviving sage plant from last year. I don’t even know what to do with this much sage. I’ll definitely dry some. Some will be going to a friend who says she like to make sage and mint tea which I’m eager to try myself. I would love to make some pumpkin ravioli’s with the butternut squash I have and make a sage butter to dress it. So much sage!


Lunch: #vegan #glutenfree black bean and tomato nachos. #homemade

Black Bean and Tomato Nacho’s

I’m sure I’ve said it before but I hate store bought vegan cheese! I hate when restaurants use it instead of making their own! I hate when it is added to recipes that already have a homemade vegan cheese in it. I hate it with a passion.

I wish I liked it for the convenience of it and am open to trying any new brands that come out. I do buy a certain brand of vegan cheese for the kids when I make pizza. They get their own separate pizza though. My husband and I will eat a pizza that is either cheeseless or with a homemade raw cashew cheese on it.

One thing my husband won’t eat, besides vegan cheese, is nachos. Not even with a homemade cheese sauce for it. Just telling him about these nacho’s last night made him freak out. Like truly freaked out and wanted me to stop talking about it! I used to wait until he was away on a business trip to eat a nacho dinner but yesterday I thought what’s stopping me from making it for lunch? So I did.

It’s a much simpler version of nacho’s then I would make for a dinner portion. Its just blue and white corn chips, rinsed canned black beans, chopped up cherry tomatoes and a homemade nutritional yeast nacho sauce. The sauce is made from 1/2 a small onion minced, 3 cloves of garlic, a pinch of red pepper flakes, chili powder, cumin powder, onion powder, earth balance, olive oil, nutritional yeast, gluten free all purpose flour, almond milk, salt and pepper. The sauce was divine! I loved the heat that the red pepper flakes and chili powder provided. I’m looking forward to making this lunch version again really soon. I’ll wait until my husband is on his business trip before I make a dinner portion when the kids are already in bed. I am used to not sharing my nachos and I don’t intend to start to. (They wouldn’t eat them anyway.)

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