2 hour afternoon bed breaks reading and snuggling with molly 
Yummy Vegan Deliciousnesses
Hello! We had a lovely, lovely weekend - beer in the sunshine, a birthday, pet sitting and vegan chinese food in cleveland, and i returned to an email from a gorgeous gal back home who is going vegan and wanted some gooood recipes to get her started. And i thought, well, i don’t want to waste all that typing, and I do so want other people to know about delicious vegan food, so here they are.
A couple are modified from www.fatfreevegan.com and a couple from the delightful Sarah Kramer at www.govegan.net (credit where credit’s due!) Hope you like them. There’s going to be a weird mix of American English and English English punctuation because I’m copying from an email to Brits, so… well, there’s a warning for you!
Oh, and for those not in the know, coriander = cilantro. So, there we are.
Red Beans and Rice
Always a hit and really refreshing on a rainy day!
1 can tomatoes
1 can kidney beans drained
3 tbsp coriander chopped
1 tsp oregano
1-2 tsp chili flakes
1 tsp paprika
1 small onion chopped
4 med cloves garlic chopped (i know, it seems like a lot, but trust me!)
1/2 red pepper chopped
Oil in a pan - fry the garlic, onion and red pepper til soft. Add oregano, chili flakes, paprika and cook a min or two on med heat. Add tomatoes and red beans and a can’s worth of water. Let it simmer a while to get rid of some of the juices. Add coriander and mix, then serve on top of hot, cooked rice and garnish with coriander.
Delicious Jalapeno Corn Chowder
This is freaking awesome. and very boy friendly!
3 cups sweetcorn
1 1/5 cups veg stock
1 cup soy milk
3 jalapenos finely chopped (i leave the seeds in 2 of them to make it good and hot, but without seeds will still be good)
1/4 jar sweet red peppers drained and chopped
Blend half the corn with the broth, then add the rest of the corn, soy milk, jalapeno and red peppers. Heat through, add some water to thin it out if it’s too thick. Delish.
Tofu Scramble
A great sunday morning breakfast. Yum. Serves 1. This is great on its own or with other fried veggie breakfast stuff, or my fave way - in a toasted tortilla with Vegennaise and chopped avocado.
Take 1/2 med onion, chopped in a pan with some olive oil til soft. Add a pinch of turmeric and a tsp of curry powder. Toss in any chopped veggies you want (or don’t if you don’t have anything to hand, I like adding mushrooms and tomatoes). wait til everything is soft.
Crumble in about 1//3 a pkg of firm or med firm tofu and saute for about 10 mins til the moisture has evaporated.
Add 3 tsp salsa and a chopped spring onion and scramble another 2-3 mins.
Tortilla Chip Soup
Total crowd pleaser. Serves 4.
1 small onion, chopped
3 cloves garlic, chopped
2 tbsp olive oil
3 cups veg stock or water
5-8 fresh toms diced and 1/4 cup water
2 tbsp tomato paste
2 jalapenos, seeded and minced
2 tsp cumin
2 tsp chili powder
a handful tortilla chips crushed
avocado slices
In a large saucepan, saute the onions and garlic in oil on a med heat til onions are translucent. Add stock, tomatoes, paste, jalapenos, cumin and simmer for about 20-30 mins. Serve garnished with chips and avocado slices. Win!
Faux Chicken Salad
To me, this tastes ace, but not to the boy. Hmm.
1 cup tempeh, cubed
1 heaped tbsp vegennaise
1 med dill pickle chopped or a tsp relish - the green kind
1/2 med onion, chopped
2 tbsp fresh parsley, chopped
1 tsp yellow mustard
1 tsp soy sauce
1 garlic clove, minced
Fry the tempeh in a bit of olive oil til a little crispy. combine everything in a bowl and mix. Throw in the cooked tempeh and serve in a sarnie with lettuce or just on top of lettuce and tomatoes. Delish.
