When in Texas EVERYTHING has some variation of meat in it. Green beans + bacon, mashed potatoes + chicken gravy, beans + ham hock. It's so FRUSTRATING! Who thought adding dead piggy's rump to beans would make them taste better anyway? Speaking of beans, authintic chili does not have meat in it unless followed by "con carne" or "with meat" in Spanish. The PROOF IS IN THE SOUP POT, I have a fantastic meatless chili recipe for yall today! Behold Texas, the wrath of Vegan Khan...
Not trying to brag or anything but this summer I got really good at making quick vegetable broths that seamlessly replace chicken stock. I originally intended on making a creamy Campbell's chicken and dumpling soup copycat, however I caught myself mindlessly tossing spaghetti noodles into the broth like some telepathic force was melding through my self control abilities! I did manage to drop in those delicious dumplings... and the whole mess turned out fabulous for stormy fall weather!
I'm officially into soups now! We're having a bunch of stormy weather in Texas this week, perfect for warm broths and vegetables. Normally I love taking my time finding spices, discovering recipes to 'veganize', and finding the right cooking substitutes. Tonight I wanted to get a break from cooking while I spend time making a homemade 'go blonder' spray for hair (which I'll post about later if it works), so I grabbed some canned corn to make a speedy 'cheat' version of this southern favorite!
Monday nights are the absolute WORST of times for me to prep a tasty lunch for the upcoming day. 9 pm after band practice trying to fry gourmet cuisine looks a lot like an episode of Hell's Kitchen, so I keep things simple. Just a few ingredients that practically cook themselves meld together in this homestyle favorite- no animals cooked in the making!
"GRAAAINS!" It's not quite October, but I can hear the Zombies chanting. This recipe uses corn flour instead of traditional wheat flour tortillas- filling you with energy on the days class leaves you half dead! I also want to show you one of my favorite cooking channels called the Vegan Zombie (who makes vegan super fun so be sure to check them out) and thought their tortilla tutorial would be a great way to do so. Enough chat- onto the fajitas!!!
What did little Bo Peep use to get her sheep back? Sheperds pie of course! Because everybody loves pie. I made a pear crumble earlier this week, now it's savory's turn to be the pastry star. A butter-free crust that's so easy to make filled with a vegetable pot pie soup and topped with baked mashed potatoes, it's sure to keep you coming baaaaaack for more!
Lately vegetarianism has been the subject of the lunch table. One of the biggest lies I hear besides "I could never go vegetarian or I'll die" is "I'd be vegetarian but it's waaayy too expensive". Ok, maybe that is true... If you 1.) eat off the McDonald's $1 menu every day, all day or 2.) waste your paycheck on protein supplements and fancy organic meat substitutes. On the subject of that ole' farmer, I have a mock Big Mac patty recipe that feeds a family of four for under $10.00. Everything reheats great in the microwave for a quick lunch at school or work too.
A while back a friend of ours brought me a bunch of Asian vegetables from their garden. There was only one I could not name, and it sort of looks like a giant bald white hamster with a bunch of long stringy tails. How on God's green earth am I supposed to cook something with that? Like every brave vegan would do I washed the thing, cut it into fries and took a taste, contemplating what to make with it. I'm still not certain what it was but it tastes like a radish. So I had a fancy radish. And I had Chinese string beans. And noodles. But most of all... I was had peanut butter withdrawals (sweet peanut butter how I miss you so much). I'm not quite sure how it all happened but somehow sweet potatoes, string beans, and radish wound up sauteed with spicy peanut sauce on stringy udon noodles. . . oh yum!
A long time ago there was a girl who lived in east Texas who ate a lot of meat. A LOT. She also loved Mexican food. A LOT. She used to go to a local deli and order a giant baked potato called the Spud Ole', as big as her head and oozing with olives, jalapenos, onions, and cheese. Plot twist-- that girl was me and she still loves Mexican food but hold the animal please! Anyhow... I always stow at least one 5 lb bag of stew potatoes somewhere in the kitchen at all times for daily cooking (this is Starchtrek after all). I wanted to make teeny baked spuds for your lunchbox recipe but I got crazy with the knife and hacked them into itty bitty cubes before you could say 'Klingon'! So here you have it... homefries with a mexican kick!
Pasta salad is one of the many wonderful leftover-type foods that get more flavorful the longer they sit in your fridge, so you can take some for Monday's lunch then dollop it aside Friday's dinner. It tastes just like the tangy cool macaroni sides you scoop up at the salad bar, only this time only fresh wholesome ingredients are used. But it wouldn't be 'salad' if it had to be made one way! Throw whatever your crazy heart desires into the mix to make it your own. Just don't get too funky and blame the nastiness on me... K?