September 15, 2008
· Filed under family meals, kid pleaser, meat eater pleasers, party possibilities
These are so good. They’re not my recipe, they’re from vegweb.com, submitted by sheenarose, 7/10/06.
http://vegweb.com/index.php?topic=12306.0
I pretty much dispense with the vegan version of cheese cause my husband has a prejudice (as I once had, myself)– if you want to eat cheese, why eat fake cheese, why not just eat cheese? Yep, back when I ate lotsa Big Macs it used to tick me off to think there might be soy in my animal products. How funny is that? Now it ticks me off that there might be animal products in my vegetarian food!
So I love these with, if I can get it, even if it is an imitation of an animal product, Tofutti’s Sour Supreme Guacamole flavor. They should pay me for telling everyone how good that stuff is. MMM, MMM. Then lettuce, tomato, and green salsa. If I can’t get Sour Supreme Guacamole flavor, these are still darn tasty with just the green salsa.
I use the Sam’s Choice Garlic and Lime tomato salsa, if I remember right, in the lentils themselves, and some other Wal Mart brand green salsa, and they are still darn good.
Yes, I do shop at Wal Mart. I shop there a lot.
Bad hysterical activist.
I hope I get points for the fact that I spend almost as much money at our locally owned health food stores buying weirdo vegan ingredients.
From vegweb.com
submitted by sheenarose
The Best Lentil TacosIngredients (use vegan versions):
1 cup finely chopped onion
1 garlic clove, minced
1 teaspoon canola oil
1 cup dry lentils, rinsed
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
2 1/2 cups vegetable broth
1 cup salsa
12 taco shells or small tortillas (for soft tacos)
1 1/2 cups shredded lettuce
1 cup chopped fresh tomato
1 1/2 cups (6 ounces) shredded soy cheddar cheese
Directions:
In a large nonstick skillet, sauté the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender.
Uncover, cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly. Stir in salsa. Spoon about 1/4 cup into each taco shell (or tortilla).
Top with lettuce, tomato, and cheese. Enjoy!
*I got this recipe from a friend and it is one of my favorites!! These tacos are SO good!! =)
Serves: 6
Preparation time: 40 minutes (total)
September 15, 2008
· Filed under cookbooks, family meals, meat eater pleasers, party possibilities
Isa Chandra Moskowitz made it all possible for me with Vegan with a Vengeance.
Okay, thinking my dad went vegan and panicking over what to cook for him when he came to visit (he really only went vegetarian, but the end justifies the means, right?) made it all possible.
And Skinny Bitch pushed me over the edge. Of course the word ’skinny’ grabbed me, but the book is not just about bullshit ridiculous body image issues in this nation– it is about nutrition, and animal cruelty- if all you care about is what you look like this may not be the book for you. But if you care about your health, the environment, animal cruelty, your emotional wellbeing, and last and least looking hot (or at least hot-er), it’s a must.
But back to Isa. Her book helped me realize that you can eat really, really yummy vegan food– you don’t have to starve to death, and you don’t always have to work your ass off. Thank you, I love you.
Some of the recipes do require some work and odd ingredients, okay, but those are sooooo worth it. And many are cheap easy, and simply rock.
I don’t have permission to post her recipes, but many of them are available on the internet for free at Post Punk Kitchen.
How do I love this cook book, let me count the ways. One of the recipes I come back to over, and over, and over again, is Veggie Burgers, page 96. I’m making them today.
In order of importance, here are the reasons you should try this recipe.
1. They are approved by some of my favorite meat-eating taste testers.
2. They are easy if you have even the smallest, cheapest food processor.
3. With the exception of a small amount of Textured Vegetable Protein, they are completely whole food and don’t require weird ingredients.
4. You can make them mostly ahead, which takes 20-30 minutes, and refrigerate the cooked mix 24 hours or so until time to make up patties, fry and serve.
5. They’re damn good for you, but if you want to add even more nutriton– hard to imagine, when they’re already so good for you– or if you have some hard to please kids in the audience, chop up and bake some sweet potato fries, page 114. The seasoning on them is kinda like that orange stuff they put on Arby’s curly fries– do they make those any more?– oh, but without the beef tallow sprayed all over them to make them taste so damn good.
I make homemade sweet potato rolls to serve them on. This does take a bit of extra time, but less than you’d think. The recipe is easy. I put out spinach, mustard, ketchup, real cheese for the dairy eaters, and you know, whatever else goes on your family’s burgers. YUMMMMM!
There are a few caveats.
I don’t use liquid smoke. I’ve heard it’s nasty, and these guys are so good I don’t think it’s needed. That’s up to you.
She says they make 6 burgers– I have found that they fall apart on me if I make them too large, so I make them smaller and make my rolls smaller to serve them on.
Cook them at a pretty high temp, longer than what she says– if they brown a bit longer, they stick together better. Cause they can turn out a bit sloppy joe-ish, still patties but a bit soft, not sure what I’m doing wrong, but I don’t care because they are sooooo goooood!
