I thoroughly enjoyed the dishes I'm sharing today, but if only you knew under how much stress the menu came together! I thought one of us Chicas was a strict vegan, which is a whole new world to me (I found out later I didn't have to cook vegan). I got on the internet, searched for easy vegan recipes and desserts, and picked whatever fit some of my favorite recipe criteria (well, besides the dish sounding appetizing to me): easy to prepare; quick to prepare; requires fewer ingredients; and if possible, requires no use of blender (cleaning my blender is a pain). I picked a few dishes, passed them by my ex-vegan co-worker for approval, and voilà! Now please forgive the less than pretty photos below; I call these shots: "forgot-to-take-photos-at-dinner-and-all-I-have-are-photos-of-leftovers."
Baby Spinach Salad with Tomatoes and Mozzarella Cheese
INGREDIENTS/DIRECTIONS:
The recipe is exactly as the title says! I sprinkled the salad with balsamic vinegar, olive oil and seasoned salt. You can also use ready-made balsamic vinaigrette.
Chickpea Curry over Rice (or Flat Bread)
Recipe at randomgirl.com
INGREDIENTS:
2 onions chopped; 1/2 soy margarine (or oil) ; 8 oz tomato sauce; 8 garlic cloves minced; 2 tsp turmeric; 1 tsp cumin; 1 tsp allspice; 1 1/2 cayenne pepper (or to taste); 4 cans garbanzo beans; 2 green peppers chopped; salt to taste.
DIRECTIONS:
Sauté onions in soy marg until golden, then add tomato sauce, garlic and spices. Sauté for a few minutes, then add garbanzo beans and green pepper. Saute for 5 - 10 minutes. Add salt to taste.
NOTES/TIPS:
I made a few changes: I thought the dish was too chunky, so I added a 15 oz can of diced tomato (the one with green onion, basil and garlic is my favorite) and let the dish cook on low heat for a good 20 mins. I didn't have all the spices, so I searched the internet for substitutes and added my favorite spices until the dish tasted the way I liked. Spices can be expensive, so I try not to buy any that I rarely use. However if you don't trust your spice mixing skills, please stick to what the recipe says! I used garlic powder instead of mincing fresh garlic, to make my life easier. :-)
Meatless Loaf
Recipes at MorningStar Farms and allrecipes.com
INGREDIENTS:
12 oz MorningStar Farms Meal Starters Grillers Recipe Crumbles; 1/2 cup refrigerated egg substitute (or 2 lightly beaten eggs); 1 tablespoon dried parsley flakes; 1 tsp Italian seasoning; 1/2 cup fine dry bread crumbs; 1 cup finely chopped onions; 1/2 cup finely chopped celery; 1 teaspoon vegetable oil; 1/2 cup ketchup.
DIRECTIONS:
In mixing bowl, combine MorningStar Farms Meal Starters Grillers Recipe Crumbles, egg substitute, parsley, Italian seasoning and bread crumbs. In small saucepan cook onions and celery in oil until tender. Add to Crumbles mixture, mixing until thoroughly combined. Press into 8 x 4 x 2-inch loaf pan generously coated with cooking spray. Bake at 350° F for 45 minutes. Spread ketchup over loaf. Bake at 350°F about 15 minutes more or until set.
NOTES/TIPS:
The recipe above is from MorningStar Farms. I compared it with the one from allrecipes.com, chose my favorite as the base, and added what I liked from the other recipe!
Summer Berry Compote
Recipe at allrecipes.com
INGREDIENTS:
1 pint strawberries, quartered; 1 pint blueberries, rinsed and drained; 1 pint fresh blackberries, rinsed and drained; 1 pint fresh raspberries; 1 pint red currants; 1 tablespoon white sugar; 3 tablespoons chopped fennel green.
In a large bowl combine all the fruits. Sprinkle with sugar and gently stir in fennel. Refrigerate for 20 mins. Serve cold.
NOTES/TIPS:
I didn't use fennel or currants, and the dessert still tasted great! Quite refreshing for a hot day. I find strawberries a little acidic, so I liked the addition of a bit of sugar.
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