Sunday, February 21, 2010

Sloppy Vegan Joe's

This is one of my favorite recipes.  I always make enough so that there are leftovers for lunches during the week.  Textured Vegetable Protein can be found in the bulk section of Fred Meyer, Winco, or Whole Foods.  Bob's Red Mill also packages it and can be found in the health food section of most stores.

Sloppy Vegan Joe's

Ingredients
1 tbs vegetable oil
1 green bell pepper, diced
1 red bell pepper, diced
2 garlic cloves, finely diced
Pinch of salt and ground black pepper
1 (8-ounce) can tomato sauce
3 tbs tomato paste
1 cup Kraft Original barbecue sauce
1 cup water
1 tbs balsamic vinegar
1 tsp hot sauce of choice

2 cups tvp (textured vegetable protien)
4 wheat french rolls, split
Barbecue sauce, for topping (optional)

Directions
Heat oil in a large skillet over medium high heat.  Add the bell peppers and garlic.  Saute until tender, about 3 minutes.  Season with salt and pepper.

Add tomato sauce, tomato paste, barbecue sauce, water, balsamic vinegar, hot sauce and tvp to skillet.  Stir.  Simmer until thickened, about 10 minutes.  Serve on wheat rolls with extra barbecue sauce.

Menu for Week of Feb 21st

Sunday:  Vegan Sloppy Joes with Cole Slaw
Monday:  Grilled Tofurky Sausage with Marinara and Pasta
Tuesday:  Scrambled Tofu
Wednesday:  Shanghai-style Chow Mein
Thursday:  Gyoza
Friday:  Vietnamese Fried Rice
Saturday:  Vegetable Pancakes

Most of these recipes are from the cookbook The Asian Vegan Kitchen by Hema Parekh

Saturday, February 20, 2010

Back on Track

Yes, I gave up blogging just as soon as I was trying to begin.  Each time I thought I had something great to share I would realize it didn't fit the vegan lifestyle.  I have learned a lot though through this process.  Having the blog and wanting to post has made me read labels more and investigate the ingredients in foods my family is eating.  For those of you who are more experienced vegans my finding will not surprise you.  But for me, someone who is just starting out, I couldn't believe how many items contained animal-based ingredients!  I have now learned that to stick to the vegan lifestyle I will need to cook from scratch more and research deals before I shop. 

From this day forward Cheap Vegan Livin will be taking on a new approach.  Each Sunday I will post a menu with great recipes and the plan for sticking to a budget and eating healthy.  Stay tuned...

Thursday, November 19, 2009

Free Gingerbread Man


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Puffs: $1.00 Off Coupon




I've seen these on sale many times for $1 which means that you should see some free tissue in the future!

Click here to request your $1 Puffs coupon. Coupon should arrive via mail in 4-6 weeks.

Thursday, October 29, 2009

Halloween Dinner Menu

Bat Brains with Pumpkin Pasta
Vampire Blood drinks
Chocolate cupcakes

I was trying to be creative for Halloween. Last year it was eyeball tacos with bloody maggots. the "eyeballs" were veggie meatballs with sour cream (obviously now it would be vegan sour cream) dollops and black sliced olives to resemble eyes. And the "bloody maggots" was Spanish rice. I want to continue to do something different every year though. This year I veganized Rachel Ray's Pasta with Pumpkin and Sausage recipe and used the Italian Meatballs recipe from www.vegweb.com (any recipe or store bought vegan meatballs will work).

I also found a great recipe for Vampire Blook drinks on the Food Network website.

Bat Brains with Pumpkin Pasta
Veggie meatballs, cooked according to recipe/package directions
1 pound penne rigate, cooked to al dente
1/2 cup soy or rice milk
1/2 container (about 19 oz) of silken tofu
1 tablespoon extra-virgin olive oil
4 cloves garlic, cracked and chopped
1 medium onion, finely chopped
1 bay leaf, fresh or dried
4 to 6 sprigs sage leaves, cut into chiffonade, about 2 tablespoons
1 cup dry white wine
1 cup vegetable stock, canned or paper container
1 cup canned pumpkin
1/8 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg, ground or freshly grated
Coarse salt and black pepper

Directions

Boil water and add penne pasta. Cook to al dente (firm but not uncooked basically).


In a blender combine the soy (rice) milk and tofu. Blend until smooth.

Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and add the garlic and onion. Saute 3 to 5 minutes until the onions are tender.

Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Reduce heat and stir in tofu mixture. Season the sauce with the cinnamon, nutmeg, salt and pepper to taste. Simmer mixture 5 to 10 minutes to thicken sauce.

Remove the bay leaf from sauce and add in the drained pasta. Combine sauce and pasta and toss over low heat for 1 minute.

You can either mix in the veggie meatballs (aka bat brains) to give them more of a smashed/combined look or add them on top of the pasta when you serve it. I did a little of both.


Thursday, October 15, 2009

Shelly's Honkin Huge Burritos

As you are very aware it's hard to find vegan lunch spots. I've been lucky with downtown Portland, OR though. The lunch truck and lunch cart craze is everywhere here and there are a few great vegan lunch spots. The closest to me, and therefore the one I frequest the most, is Shelly's Honkin Huge Burritos at Pioneer Square in Portland, OR. You can't really say that Shelly is part of the craze though since she's been at it since 1991.

Her burittos are vegetarian (beans, cheese, fresh made salsa, etc.) but she can make them vegan. I've never had the "honkin huge" sized burrito...a small is more than enough for me (and I eat a lot lol). She has a great selection of hot and mild sauces also if you want to customize a bit.