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Vegan Survey

Favorite non-dairy milk?
I like Rice Milk from the store; however, when I can afford it, I like homemade Almond Milk better.
What are the top 3 dishes/recipes you are planning to cook?
Oh my, that is a tough one.  I need to figure out how to do some veganizing on some of my family’s favorite meat dishes: Chicken Noodle Soup, Runza/Cabbage Biscuit, and Pepperoni Rolls.

Topping of choice for popcorn?
EB & salt….but, I honestly haven’t done a lot of experimenting.

Most disastrous recipe/meal failure?
Yowsa….hhhmmm, let’s see…..I tried to make vege broth in the crockpot and apparently I added something that I shouldn’t have and it tasted REALLY bitter.  Not sure what it was….next time I will follow all of the directions/suggestions for use.

Favorite pickled item?
Pickles!
How do you organize your recipes?
On the computer and then if I like them, I print them off and they go into a blue folder.
Compost, trash, or garbage disposal?
We trash anything we can’t compost or recycle.
If you were stranded on an island and could only bring 3 foods… what would they be (don’t worry about how you’ll cook them)?
Dried beans, rice, and veggie stock….’cause as long as it’s a tropical island, I am hoping that there will be lots of fresh fruits and vege, year round!!  🙂

Fondest food memory from your childhood?
My Mom always makes Potato Soup and Cabbage Biscuits for christmas eve dinner….
Favorite vegan ice cream?
I have never tried store-bought vegan ice cream.  One of my goals is to get an electric ice cream maker and the book “Vice Cream”…..and make my own!!

Most love kitchen appliance?
Refrigerator….hands down!

Spice/herb you would die without?
Spice = Salt
Herb = Dill

Cookbook you have owned for the longest time?
I don’t even know….all of my books are currently packed away.

Favorite flavor of jam/jelly?
Apple Butter

Favorite vegan recipe to serve to an omni friend?
Vegan Banana Bread
Seitan, tofu, or tempeh?
I have never used these items.

Favorite meal to cook (or time of day to cook)?
Honestly, I am not to fond of cooking….so, any meal that I can have on the table within half-an-hour is a favorite!!  🙂  I also don’t have a favorite TIME to cook, either….I do most of my family cooking in the latter afternoon hours. 

What is sitting on top of your refrigerator?
Cereal, Medicines (my whole family has been sick lately) and sprout bag.

Name 3 items in your freezer without looking.
Bananas, Organic All Purpose Unbleached Flour, Blueberries

What’s on your grocery list?
Since I JUST went shopping….nothing.

Favorite grocery store?
I only have access to a couple “grocery stores” – – so among those I do most of my shopping at Wal-Mart and then Dillions.  I do LOVE Whole Foods; however, the nearest one is almost 3 hours away from my house.

Name a recipe you’d love to veganize, but haven’t yet.
See Above.

Food blog you read the most (besides Isa’s because I know you check it everyday). Or maybe the top 3?
Whatever is most recent on my reader.

Favorite vegan candy/chocolate?
Right now, I am diggin’ the Vegan Banana Bread.

Most extravagant food item purchased lately?
Cardamom…that crap is $10 a pop.

Ingredients you are scared to work with?
Too many to count!!

Bowl: Creamy Cauliflower Soup
Plate: Cantelope

This soup was really good…and easy.  It didn’t take a whole lot of time to make….and it made a TON…PLUS, it was CHEAP!!

 
Creamy Cauliflower Soup

4 Tbl. Butter (Vegan Margarine)
½ to 1 Onion, diced
1 Carrot, diced
1 Stalk Celery, Diced

1 to 2 Heads Cauliflower, cut in in florets
2 T. Fresh Parsley (I used 1 Tbl. Dried)

2 Quarts Vegetable Stock (I used 4 cans and 2 C. Water)

4 Tbl. Butter (Vegan Margarine)
6 Tbl. Flour
2 C. Whole Milk (Alternative milk source is okay)
1 C. Half and Half (Alternative milk source is okay)

Spices, to taste: Celery Salt, Salt and Pepper

Melt 4 Tbl. Margarine in a large pot. Add onion, carrot and celery. Cook for a couple minutes. Add cauliflower and parsley, stir, cover and cook for 15 minutes.

Pour in the stock, bring to a boil, then reduce heat and simmer for 15 minutes.
In the mean time, whisk flour and milk in a bowl. Melt 4 Tbl. Margarine in a medium saucepan. Add the flour/milk mixture….heat through. Remove from heat and add half and half. Simmer for 15 minutes.

Clockwise from top: Salad, Grapes and Moroccan Couscous.

The salad was okay….would have been better if it was with the Dorothy Lynch dressing.  The Moroccan couscous was WAY easier than it looks on the recipe….and it was REALLY, REALLY good!!  I used both recipes that my neighbor and my Sister posted….and integrated them into the one below.   🙂

Moroccan Vegetables on Couscous1 tablespoon olive oil
1 onion, diced
1 to 2 cloves garlic, to taste

2 cans vegetable broth
2 carrots, peeled and diced
1 to 2 stalks celery, diced
1 turnip, peeled and diced
2 zucchini, diced
1 red bell pepper, sliced
1 can petite diced tomatoes

1/2 tsp. ground cinnamon
1/2 tsp.  ground turmeric
1 pinch saffron
1/2 tsp. curry powder
½ tsp. ground Ginger
½ tsp. Paprika
½ tsp. Ground Cumin
1/8 tsp. ground Cayenne
Salt and Pepper, to taste
2 cups uncooked couscous

Directions
Heat oil in a large pot over medium-high heat; saute onion until golden, add garlic and cook just a minute longer. Pour in vegetable broth and bring to a boil. Stir in veges. Reduce heat to medium and simmer 15 minutes.
Reduce heat to low and add zucchini and red bell pepper. Simmer for 10 minutes.
Stir in spices. Simmer until heated through about 15 to 20 minutes. Adjust seasonings as necessary.
Meanwhile, make couscous according to package directions. Serve with vegetables on top. 

 

Caramel Apple and Green Chile Chicken Enchiladas

Everyone really liked the Green Chile Enchiladas….we all went back for seconds. The biggest problem is that it is pretty heavy…basically, your belly feels REALLY full. Eating Vegan almost never does this to you. I also didn’t cut up a salad….so there was very little fresh food for the meal. I am gonna post the recipe that I used today, with the changes that I will make next time.

Green Chile Enchiladas

1 pkg. (of 12) Flour Tortillas (Next time I will use the Whole-Wheat Version)
2 cans cream of celery soup (I will use this again)
2.5 cooked chicken thighs, shredded (Next time I won’t use chicken, at all)
11 oz. green Chile (Next time I will use two (2) 7oz. Cans of Green Chiles)
12 oz of Monterey jack cheese, divided (Next time I will only use 8 oz., on top)
Spices, to taste: garlic powder, salt and pepper

Preheat oven to 350.
Spray the bottom of a 9×13 casserole dish with Pam.
Tear tortillas (I can usually tear two-three at a time), into medium size chunks, to layer across the bottom of the pan. (This time we used 4 on the bottom row, 4 in the middle row and 2 on the top row….Next time, we will use 2 to 3 on each row).
Mix the chicken, soup, chiles and 4 oz. of cheese together in a large bowl.
Spread a small layer of the soup mix onto the casserole pan, then top with a layer of shredded tortillas. Spread another layer of soup mix, then top with another layer of shredded tortillas. Repeat one more , ending with the soup mix. Finally, add a layer of cheese.
Bake for 30 minutes.
Top with sour cream, tomatoes, lettuce, avocado, whatever you like!  Enjoy!

 

Bowl: Mashed Potatoes with Chicken Noodle Soup
Plate: Vegan Banana Bread and Apples

Oh, my!  This was really yummy!!  I used two thighs for the chicken…so it wasn’t much…and I know I can do this in a vegetarian version.  The banana bread was DA BOMB…even better than what I normally make!!  🙂

My neighbor sent over some beans as a side dish; however, with everything that we had, I decided to have the beans tomorrow when we have planned leftovers!! 

I used Ree’s recipe (for the most part) for the Chicken Noodle Soup:
http://thepioneerwoman.com/cooking/2010/01/homemade-chicken-and-noodles/
Of course I used a LOT less chicken (2.5 thighs to be precise)…and about double the seasoning…plus I added liquid maggi and crushed rosemary.  It made about 15 cups….so lots for dinner and leftovers!!

For the Vegan Banana Bread, I used the recipe from:
http://alexamarsden.wordpress.com
Oh my, it was SO good.  I did add about 1/4 of a bag of vegan mini chocolate chips.  Seriously, I think I liked this recipe MORE than the one I use to use.


Vegan Banana Bread

2 cups whole wheat flour
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon allspice
1 tablespoon brown sugar
1/3 cup white sugar
1/4 cup margarine
3 over-ripe bananas
1/4 cup soy milk mixed with
1 teaspoon apple cider vinegar
1 teaspoon vanilla

Preheat the oven to 350F and lightly oil an 8×4″ bread pan. Sift the flour, cinnamon, salt, baking soda and allspice into a large mixing bowl. Separately, cream the sugars and margarine. Add the bananas, milk, and vanilla. Fold into the dry ingredients and mix until combined. Pour into the pan and bake for one hour or until a toothpick inserted into the middle comes out clean.


Clockwise from top: Green Smoothies, Roasted Potatoes, Pear and Pancake Cake.

I had the two casserole dishes ready to go and for some reason, I used the wrong one for the potatoes, which then caused me to use the wrong one for the Pancake Cake.  I think it made the difference, in that it was thinner than it should have been; however, I think it actually turned out okay. 
I made two cakes…one plain and one with blueberries.  Tonight, we ate the plain cake, tomorrow we will eat the blueberry cake for dessert.  It was pretty good; however, it was too much for our family and it wasn’t vegan, so I probably won’t make it again.  The roasted potatoes weren’t quite right today…not sure why.  The smoothie was okay.

Pancake Cake

It’s hard to cook pancakes for a bunch of kids in a timely fashion, so one day we decided to try making an actual cake from it…it’s awesome, cheap and easy! This makes a 9×13 inch pan and a 9inch round pan.

4 cups Krusteaz buttermilk pancake mix
1 1/2 cups applesauce
1 1/2 cups water
3 eggs
Sugar, cinnamon, vanilla to taste  (I actually used quite a bit of sugar and cinnamon and still didn’t think it was quite enough….and I didn’t measure.  😦 

Preheat oven to 350.  Mix ingredients together, pour into pans. Bake for about 20-25 minutes (I actually baked this for about 30 minutes…it will vary depending on your stove).  Can add fruit to the mix if you want, blueberries are great….tastes like a coffee cake. Serve with butter and favorite pancake toppings.

I have a whole week of almost all Mischa Recipes…..just ’cause my sister is an evil little dinner vixen….lol. Just kidding, Mischa!!

So, in honor of her yummy dinner postings and because I still have some meat to get rid of, here is this weeks meal plan:

 
Vege ans Biscuit Bake, Salad, Fruit

Cream of Cauliflower Soup, Bread, Fruit

Green Chile Chicken Enchilada, Salad, Fruit

Chicken Noodle Soup, Mashed Potatoes, Salad, Fruit

Pancake Cake, eggs, Roasted Potatoes, Fruit and Smoothies

Moroccan Veges on Couscous, Salad, Fruit

2 Days of Planned Leftovers

Desserts:
Vegan banana Bread