Vegan Miscellanies

Sweet Potato and Red Pepper Medley

(From our Vegan Journal, 10/12/2005)

The following dish, invented and first made by me on Friday, December 9th, 2005, works well on its own or stuffed into mushrooms. I used large white button mushrooms. I'm sure cremini would be better, and portobello best. As it was, however, my partner and I both loved it.

I yam in love!

Here's the recipe:

(will get a picture of it the next time I make it)

2 Tbsp olive oil

1 Tbsp soy sauce

1/2 cup water or vegetable stock

2 sweet potatoes, or yams, diced

1 red bell pepper, diced

3 green onions, sliced

3-4 cloves garlic, grated

salt to taste

optional--if used to stuff mushrooms, add diced stems

In a pot or large saucepan, sautee garlic and ginger in olive oil. Add sweet potatoes, red bell peppers, soy sauce and vegetable stock and simmer, covered, for 15 minutes or until yams are soft (be careful yams don't become too soft!). Add in green onions and salt and cook another couple of minutes.

Enjoy!

Originally Posted on Sunday, May 13, 2007

"Close to Mom's Potato Salad"

(From our Vegan Journal, entry 2--8/2/2003)

We made this wonderful potato salad found in Vegan Planet, p. 20. I will not provide the exact recipe here since it is not my own and I do not own the copyright. But I will say that it is a blend of potatoes (white, thin-skinned potatoes work best, without the skins removed), celery, onion, vegan mayonaise (we used Nayonaise), mustard (we used Old Fashioned coarse dijon), pimento-stuffed olives, white wine vinegar, salt and pepper, and a sprinkle of paprika.

This was quite possibly the most delicious potato salad we have ever tasted! I mean ever, not just since becoming vegetarian and vegan. It is so rich and creamy and chockful of taste.

You must try it! Don't have it too often though, as it is very rich (read: potentially fattening). And I highly recomment the book from which it came. It is very neatly organized, with a good introduction to being vegan, and clear sections for appetizers, baked goods, soups, salads, main dishes, desserts, etc. You'll see more from this book.

Originally Posted on Saturday, April 07, 2007

We made this wonderful potato salad found in Vegan Planet, p. 20. I will not provide the exact recipe here since it is not my own and I do not own the copyright. But I will say that it is a blend of potatoes (white, thin-skinned potatoes work best, without the skins removed), celery, onion, vegan mayonaise (we used Nayonaise), mustard (we used Old Fashioned coarse dijon), pimento-stuffed olives, white wine vinegar, salt and pepper, and a sprinkle of paprika.

This was quite possibly the most delicious potato salad we have ever tasted! I mean ever, not just since becoming vegetarian and vegan. It is so rich and creamy and chockful of taste.

You must try it! Don't have it too often though, as it is very rich (read: potentially fattening). And I highly recomment the book from which it came. It is very neatly organized, with a good introduction to being vegan, and clear sections for appetizers, baked goods, soups, salads, main dishes, desserts, etc. You'll see more from this book.

Minty Cauliflower Stew

(From our Vegan Journal, entry 1--8/2/2003)

1 whole head of cauliflower
2-3 tablespoons vegetable oil
4-6 cloves garlic
lemon juice
water (approx. 1.5 to 2 cups)
small bunch of fresh mint
1/3 to 1/2 bunch cilantro
small handful of sea salt

Fry cauliflower florets in vegetable oil until somewhat transparent, stirring occasionally. Add minced garlic and saute for a couple of minutes. Add lemon juice to desired tanginess (we put at least half a cup). Let this mixture simmer for 5-7 minutes. Add chopped mint and cilantro, as well as sea salt and water. Allow to cook for 6-8 minutes, stirring occasionally.

Serve over brown basmati rice.  Serves 2-4 (the two of us pigged out and ate it all at in one sitting).

My partner made this dish based on a Lebanese recipe she had known growing up. While the garlic, oil and lemon juice make for a bold, tangy dish, the fresh mint and cilantro keep it wonderfully refreshing. For some reason she never thought to make it for us until that day. Too bad! It was soooo good!

Originally Posted on Wednesday, April 04, 2007

1 whole head of cauliflower
2-3 tablespoons vegetable oil
4-6 cloves garlic
lemon juice
water (approx. 1.5 to 2 cups)
small bunch of fresh mint
1/3 to 1/2 bunch cilantro
small handful of sea salt

Fry cauliflower florets in vegetable oil until somewhat transparent, stirring occasionally. Add minced garlic and saute for a couple of minutes. Add lemon juice to desired tanginess (we put at least half a cup). Let this mixture simmer for 5-7 minutes. Add chopped mint and cilantro, as well as sea salt and water. Allow to cook for 6-8 minutes, stirring occasionally.

Serve over brown basmati rice.  Serves 2-4 (the two of us pigged out and ate it all at in one sitting).

My partner made this dish based on a Lebanese recipe she had known growing up. While the garlic, oil and lemon juice make for a bold, tangy dish, the fresh mint and cilantro keep it wonderfully refreshing. For some reason she never thought to make it for us until that day. Too bad! It was soooo good!