It’s been a while. I haven’t been cooking. I’ve been content to let the Husband do it while I handle dishes. Today, however, I’m going to make my Saag Paneer hack (with tofu instead of cheese), since I have been craving it.
On another note, Pinterest is the most awesome thing ever except for the fact that it makes me hungry. Here’s a roundup of the latest pins I found:
Note: I only pin recipes that look simple and have few ingredients. I can’t deal with a recipe that’s going to require me to go out and buy 10 things.
When I was growing up, my best friend was Greek-American. I was lucky enough to be introduced to amazing Greek food through her!
As I was reading Nava Atlas’ vegan cookbook, I came across a recipe for gyros made with seitan instead of lamb. It seemed easy enough, so I tried it today, though I bought tzatziki sauce instead of making a vegan version. I also made a simple chickpea salad as a side (chickpeas, tomatoes, onions, lemon juice and spices).
It came out pretty well! It’s definitely a good thing to eat if you are a vegetarian with a serious gyro craving 🙂
I’ve been making stuffed mushrooms with my Mom as a Thanksgiving side dish for ages. She fills them with diced mushroom stems mixed with blue cheese dressing and topped with bread crumbs. Since we are mostly vegan and don’t have blue cheese dressing or anything like it in the house, I improvised an Italian-style stuffed mushroom that came out quite good!
After washing the mushrooms and dicing up the stems, I mixed in sliced basil leaves, Daiya vegan mozzarella shreds, a few spoons of tomato sauce and some Italian seasoning. I then stuffed the mixture into the mushrooms caps, topped with panko breadcrumbs and drizzled with olive oil.
Above is a shot of the mushrooms pre-oven. I cooked them at 400 degrees after Googling a recipe by Giada de Laurentiis for guidance. I paired them with a mixed salad drizzled in olive oil and topped with Italian seasoning, salt and pepper, and a serving of Trader Joe’s Arugula and Parmesan ravioli (okay, not completely vegan!).
Yum! And pretty simple. What are you cooking up these days?
Happy Meatless Monday! I’m a big sandwich person, which can be difficult when you’re a vegetarian. Sometimes it feels like the only options you can get in restaurants are veggie burgers or grilled vegetable sandwiches (eggplant, zucchini, red peppers) which I don’t really like. It doesn’t have to be this way, so I’m starting to make my own at home.
(My homemade vegan grilled cheese/spinach panini.)
The sandwich above was actually super simple to make and sooo good. I’ve only recently discovered Daiya vegan cheese. I had always heard of it, but never bought it. Truth be told, it looks a little gross in the bag. But it melts like cheese and tastes really good (compared with other vegan cheeses I’ve had). We use it on pizzas and in omelettes and now in sandwiches.
2 slices of bread, any type
Cheese (regular or vegan)
A handful of raw spinach leaves, rinsed
1 tablespoon of pesto
Butter (vegan or otherwise) the bottom of one slice of bread and put it face-down in the pan. Top it with pesto, cheese and spinach. Top with other slice of bread and cook over low to medium heat for about 10 minutes (until bottom piece of bread gets brown and cheese begins to melt).
Butter the top of the sandwich and flip so that the newly buttered bread is face-down in the pan. Grill this side until finished.
I’m also on the quest for the best vegetarian sandwiches in New York City. Here are some of my favorites:
- Goat Cheese with Avocado (with pea shoots on multi-grain with arugula pesto) – Paradis
- Organic Grill’s Panini (tempeh bacon, spinach, grilled onion, tomato, and vegan or dairy cheese) – Organic Grill
- Loving Hut Sandwich (soy pepper steak, tomatoes, cucumbers and mixed greens) – Loving Hut
- Flatiron Panini (smoked tofu, sun-dried tomato pesto) – Blossom du Jour
- Falafel Sandwich – Mamoun’s (only $2.50!)