Vegan Kicks

The choice to go vegan changes every aspect of life, in the sense that it makes you a more conscious consumer. In my personal transition to consuming/ using zero animal products, I made some decisions based also on my love of the environment. So, instead of going through my closet and getting rid of all my leather shoes and wool sweaters, I decided to keep them. I will not buy products made from these materials again, but I will wear them until they are done. I've already done the damage. Other than lacking the funds to replenish my closet, I also find it unnecessary to use all that energy to make new things for me, when the old ones work just fine. So I silently thank the animals who sacrificed themselves for me so long ago, and vow to ask it of them never again. But I will wear my boots until they take me no farther.

When that happens, I'll certainly be checking out Moo Shoes for some cruelty-free, no animal kicks. They also have some cute accessories. So rest easy, fashionistas- you can look great without being cruel.

I love these Dune Shoes from Moo Shoes.

Spinach Tofu Paneer

3 T nutritional yeast
1 t onion powder
1 t salt
3 T water
1 t spicy brown mustard
1 block extra firm tofu, cubed
1 T curry powder
4 cups spinach, torn
vegan margarine

Mix together yeast, onion powder, salt, water, and mustard. Pour into skillet heated with margarine. Add tofu and coat. Cook on each side 3-5 minutes. Push to the side. Add more margarine, add curry and mix it up. Add spinach and cook until spinach is cooked thoroughly. Mix together with tofu and serve immediately.

*this recipe is adapted from one I found on vegweb.com.

I served this with brown basmati rice and a vegan aloo gobi dish that needs to be perfected before I post it. Yum.

Live Spring Rolls with Lemon Ginger Dipping Sauce

Found this one in the March issue of Vegetarian Times. It is absolutely amazing.

Sauce

1/4 cup raw tahini
2 T raw agave nectar
4 t soy sauce (I actually use Bragg's Amino Acids)
1 T lemon juice (or the juice of about 1/4 lemon)
2 t minced fresh ginger (I only had dried, and it worked fine)

Rolls

8 swiss chard (I used rainbow chard) leaves, tough parts trimmed
1/2 cup julienned carrots
1/2 cup julienned beets
1/2 medium bell pepper julienned
1/2 cup bean sprouts
8 fresh basil leaves
4 sprigs fresh mint

To make sauce, stir everything together with 1/2 c water.
To make rolls, fill each leaf with a pinch of each vegetable, a basil leaf and a couple mint leaves. Roll it all up and enjoy!

Veggie Pot PIe

I made this one up last week, and it was mouth watering.

1 small yellow squash
1 small zucchini
1 red bell pepper
1 tomato
5-6 mushrooms
3 green onions
1 celery stalk
1 carrot

Chop into small pieces and sautee in olive oil on low heat for 10 to 15 minutes.
Meanwhile, combine 1/4 cup vegennaise, 1/4 cup soy sour cream, 2 T herbes de provence, 1 t black pepper, 1/2 t thyme, 1/2 t sage, and salt to taste. Stir mixture into vegetables after removing from heat.

Pour into pie crust (I like making my own, using this recipe).

1 1/4 cups flour
1/4 t salt
1/3 c vegetable shortening
5-6 T water

Cut shortening into flour and salt mixture until it forms small balls. Add water one T at a time until dough consistency is reached. Form into a ball, and roll into a 12 inch circle.

You will need two of these. Line the bottom of a pie pan with one, pour in the vegetable mixture, place the other crust over the top, pinching edges together to close.

Bake for 50 minutes in a 350 degree oven.

Vegan Applesauce Muffins

1.5 cups Oat Bran
.5 cups flax meal
.5 cups white flour
2 t baking powder
1/4 t baking soda
.5 t salt
1 cup applesauce
.5 cup soy milk
1/4 agave nectar
2 T cooking oil
1/2 cup raisins/ dried cranberries/ carob chips (optional)

Preheat oven to 350. Mix dry ingredients (except fruit/chips) in a large bowl. Make a well in center. In a separate bowl combine wet ingredients. Add this to the dry mixture and stir. Fold in fruit or chips if desired. Fill muffin cups 2/3 full, and bake for 17 minutes.

Vegan Stroganoff

I adapted this from Better Homes and Gardens Cook Book's recipe for Beef Stroganoff. It tastes SUPER DELICIOUS with garlic mashed potatoes.

1/2 pkg soy crumblers or textured vegetable protein
8 oz vegan sour cream- Tofutti makes a yummy soy one
2 T flour
1/2 c water
2 t vegetable bouillon
1/4 t black pepper
2 cups sliced fresh mushrooms
1/2 cup chopped onion
2 cloves garlic, minced
2 T olive oil
2 c hot cooked noodles

Mix together sour cream and flour. Add water, bouillon, and pepper. Set aside.
Sautee onion, garlic, and mushrooms in olive oil. Mix sour cream mixture into veggies. Serve over hot noodles.

Cilantro Taco

I threw this together today, and it turned out wonderfully. I was able to buy almost all of the ingredients fresh from the farmer's market, too.



Tortillas
Soy/Veggie Crumblers or textured vegetable protein
1/4 cup cilantro, chopped
1/4 white onion, chopped
1/2 cup whole kernel corn
3 cloves garlic, chopped
2 roma tomatoes, chopped
1 red bell pepper, chopped
1 can spicy tomato sauce
1\4 c taco seasoning
1 cup cooked rice
salt, to taste
avacado, to taste

Sautee all vegetables in a skillet until mostly cooked. Add veggie crumblers, tomato sauce and seasonings. Cook on low to medium heat until warm. Add rice, continue stirring until warm. Heat tortilla, fill with deliciousness, and devour.