Oats with Dried Papaya. I give this one a 4 out of 5. This is a sweet but mellow fruit. We cut it up into small cubes, so we do get some additional texture. Prep time: approx. 4 minutes.
Lunch
Vegetable Goulash. We did not double the recipe, but it was kind of hard to make, even though we used our large wok. Paul eventually split the food into two batches, one in the wok and the other in our large pot.
This is quite similar to the Vegetable Casserole Supreme that we had last week. I think I would enjoy it a lot better if we didn't just have a very similar dish last week. I LOVE potatoes...and the flavors in this dish are nice. The flavor is kind of like I would expect in a yummy vegetable stew, but the texture is more of a very well cooked casserole. I am going to give it a 3 out of 5 (probably unfairly given the bad timing). Prep time: I forgot to look, but I think it was about 1 hour and 20 minutes.
4 medium potatoes cut into 1" chunks
4 carrots sliced into 1/3" chunks
1 can artichoke hearts
1 1/2 cups chopped broccoli
2 cups Texturized vegetable protein (T.V.P.)
1 3/4 cup boiling water
2 1/2 cups sliced mushrooms
8 stalks celery cut into 1" chunks
3 medium onions, chopped
1-2 green pepper, cut into chunks
1-2 cups fresh or frozen corn
2-3 Tbsp. tamari soy sauce
2-4 Tbsp. vegetable bouillon powder
1 1/2 tsp sea salt
1 Tbsp basil
2 tsp. paprika
1 Tbsp thyme
2 tsp. cumin
In a large pot (or wok) steam the hard vegetables (potatoes, carrots, artichokes, broccoli) for 10-15 minutes. While the vegetables are steaming, add the boiling water to the T.V.P. and let it soak for 10 minutes until it expands and becomes tender. Next drain the steamed vegetables and return them to the pot without the steamer. Then add the T.V.P. and all the remaining ingredients. Simmer everything together on low to medium heat for 20-25 minutes until the flavors mingle. Correct the seasonings as desired. Serve hot with crusty bread (we served it with garlic bread).
Adapted from Vegan Delights
Dinner
Tofu Pate Sandwiches and Cowboy pancakes
I give the sandwiches a 4 out of 5. We used the yummy Roasted Garlic and Red Pepper Toby's Tofu Pate as the base and added 1 can of sliced black olives and some leftover nuts. We mixed it all up and store it in the fridge until we are ready to make the sandwiches. On the sandwiches we added the pate mixture, tamari sunflower seeds, purple cabbage and red leaf lettuce on our Ezekiel Bread. We are having what my daughter, Mikaela, is calling Cowboy Pancakes with the sandwiches.
These are surprisingly good. I give them a 4 out of 5. I am not sure about the prep time. Approx. 20 minutes to make the batter, 10 or so minutes to make the cakes (1 per person per day).
1 1/4 cup yellow cornmeal
3/4 cup all-purpose flour
1 3/4 tsp. baking powder
3/4 tsp. salt
whisk together.
in another bowl:
1 2/3 cup oat milk
4 Tbsp vegetable oil
1/4 cup pure maple syrup
egg substitute for 2 eggs (see below)
Pour the wet ingredients over the dry ingredients and gently wisk them together, mixing just until combined. Stir in:
3/4 cup frozen corn
1 small can green chilies
In order to get these to keep their shape during frying, we poured enough batter for one pancake in a bowl and microwaved it for 1.5 minutes, just to solidify it a little. Then we transferred to the hot oil to finish cooking it.
From the Joy of Cooking
Egg substitute to use as a binder: (equals one egg)
combine 1/3 cup water and 3-4 tsp. brown flax seeds. Bring to a boil on high heat, then simmer on low heat for 5-7 minutes until a slightly thickened gel begins to form. The recipe says to strain the flax seeds out of the liquid, but ours was too thick so we left them in. From Vegan Delights
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