Tag Archives: mock meat

Eating Other Blogs

18 Oct

I made the most fantastic dinner last night.  But I didn’t come up with the idea myself.  Actually, dinner goodness was thanks to two great blogs: The Vegan Crew and A,B,C, Vegan.

Usually when I see a recipe online, I start thinking about ways to make it different, or better, or how to remove animal products to make it vegan.  But this was perfect – Mushroom Alfredo Sauce with Chik’n and Mushrooms.  I didn’t change a thing, other than using a product other than Beyond Meat because I can’t get that in the backwoods of New Hampshire.  I also threw a little crushed red pepper on top because I like my sweet with spicy.

 

Paul said it was one of the best dinners I’ve ever made.  I agreed!

I want to put this pumpkin alfredo on more things.  I want to eat cauliflower rice more often (our cauliflower is usually mashed).  I want to eat chik’n and mushrooms with spinach.

Thank goodness there are leftovers!

Make this!

HOLY SHIT VEGAN NACHOS

18 Aug

This is really exciting, guys.  Vegan nachos.  I gave myself a belly ache with these things.

I got so excited that I instagrammed my vegan nachos.  Then I frowned a bit because I got so excited that I instagrammed my vegan nachos.  Then I ate them and I was happy again.

 

There’s not a whole lot to this recipe.  For my birthday, Paul bought me some Nacho Teese.  I love Teese.  I was holding onto it for a special occasion.  This was it.

Holy Shit Vegan Nachos

Ingredients
 
vegan pita breads, as many as you want to eat
1 15oz. can black beans, rinsed and drained
1/2 cup salsa (whatever you like, I used Hot Green Mountain Gringo
1 cup Boca crumbles
1 Tbsp. curry paste
pinch of cayenne pepper
diced tomatoes, to taste
Nacho Teese, to taste
jalapeno slices, for topping
extra salsa, for topping
reduced fat Vegenaise, for topping

Directions
1) Preheat oven to 350F. Cut each pita into triangles, I got six from each pita. Coat a baking sheet with cooking spray, place the pita triangles on it, and spray with a little more cooking spray. Bake until crispy, about 10 minutes or so.
2) While the pitas are toasting in the oven, place the black beans, boca crumbles, 1/2 cup salsa, curry paste, and cayenne pepper in a small pot. Cook over medium heat until the crumbles are cooked through and the combination is thickened.
3) Heat your Nacho Teese in the microwave, until molten and awesome looking.
4) Assemble! Place your pita wedges on a plate. Top those wedges with some of the black bean-boca mixture, some diced tomatoes, and your Nacho Teese. Top that with some more salsa, jalapeno slices, and some vegenaise (sounds gross? It’s good) and whatever else you might want to top it with.
5) Fuuuuuck. Eat that stuff.

Also, I like this article so much. Thirteen mile run tomorrow! It will be “slow”. I’m saving the .1 for my official half marathon 🙂

What I Ate When I Ran Twelve Miles for the First Time (WIAW #82)

15 Aug

Oh hey there! I do a lot of What I Ate Wednesdays. I wasn’t going to bother this week, until I realized that I was running 12 miles on Sunday for my half marathon training, and I figured why not do a 12 mile run WIAW. Otherwise known as WIAWIR12MFTFT. Catchy!

I tried to get a lot of calories in me before the run. We started out at around 5pm. So I had the whole day in front of me! Or I did, until we decided not to wake up until around 11:30-ish.

Oh well. Long run day breakfast is pretty much always oatmeal.

I cook my oatmeal funny. I add lots of liquid to it! For each serving of oats I add 1 cup water and 1 cup almond milk. Plus a little sweetener and cinnamon. Also usually some ground flax seed, but in my sleep overdosed state I forgot it. Then I cook it for a real long time! Then it gets glomped in a bowl and things get added to it before it is eaten. BAM! RECIPE!

I added a tablespoon of my homemade almond butter and some maple syrup. So good. Not pictured is the nectarine I also ate with it.

I can’t eat real close to running time, so I made some lunch around 3:30-ish. Paul’s parents had been here the day before so we had sandwich fixings. I don’t usually eat sandwiches. I love them, but I always feel like I finish them too quickly. I’m all about having a huge plate full of food. Salads are better that way. Anyway, I had some veggie turkey and my home pickled sweet pickles and lettuce on a lavash with veggies (the tomatoes are from Paul’s parent’s garden!) and hummus. Good stuff.

As the run came closer, I had to get our stuff together. Camelbaks, Gus, and a sodium shot. What’s a sodium shot? It’s awesome, I’ll tell you that. I’m going to dedicate a whole post to them at some point.

I’m surprised you can’t see the stink lines coming off of my camelbak, actually. I am not dainty. It’s since been washed, though!

I only went through one of the Gus on the twelve mile run. What a run, too. As soon as we left the house, it started pouring, with thunder in the distance. We waited ten minutes, and it looked like it was letting up so Paul was like, “hey let’s just go.” So we did, and it started pouring again! For the first mile and a half or so. Then it lightened up some. And there was a rainbow! It was awesome! Awesome except for my soggy feet. Twelve miles in waterlogged socks. Imagine the blisters. Okay, now imagine more of them. Ugh.

Anyway, we made it! And I came back inside and was ravenous. Which is weird, because my long runs have been leaving me nauseated for hours up until now. It looks like my stomach is getting used to long distance running! Go stomach!

This is stuff that I ate before my shower. Honey roasted peanuts, a crumpet, and some maple kettle corn. Oh and water!

Shower and stretch before dinner time. Dinner was easy, pita pizzas! With veggie pepperoni, spinach, and vegan cheese. Pretty yummy!

Once dinner was over, I still had about 1400 calories left to eat for the day. Crazy! So Paul and I went to Walmart (the only thing open late in New Hampshire) like a couple of stoners on a mission. Junk food! We actually wanted to get decadent tofutti ice cream bars, but Walmart… you know. So, cookies and candies it was!

Disclaimer: we didn’t eat all this. Actually, we didn’t touch the chocolate and Paul brought most of it into work the next day for the vultures to eat. But it felt good to buy a bunch of junk food.

Before bed we also shared a bottle of cider. Mmm, cider.

So yup, that’s what I eat when I run twelve miles.

See what other people eat here!:

Vegan Quiche, Blueberry Picking, and Parents!

23 Jul

So, last Wednesday, for What I Ate Wednesday, I posted a picture of the vegan quiche lorraine that I made for dinner.  I used to love the quiche that my Nannie (that would be my mom’s mom) used to make.  She made the most delicious and buttery pie crusts, and her quiche was always perfect.  It was filled with eggs, cream, swiss cheese, bacon, and with tomato slices on top.  I always really liked the slightly dehydrated tomato slices.  I could eat pretty much none of that anymore, but this crustless vegan quiche is a nice substitution.  I didn’t put tomato slices on top, but I will try that next time around!

 

Crustless Vegan Quiche Lorraine

adapted from Quick and Easy Low-Cal Vegan Comfort Food

Ingredients

24 oz. light silken tofu (I used the refrigerated, water packed kind from Nasoya)

1 Tbsp. tahini

3 Tbsp. cornstarch

1 tsp. sea salt

1/4 tsp. turmeric

1/2 tsp. onion powder

1/2 cup nutritional yeast

1/4 tsp. dry mustard

1/4 tsp. Spike seasoning

1/8 tsp. ground nutmeg

1/8 tsp. fresh ground black pepper

1 Tbsp. canola oil

1/4 large white onion, diced very small

1 vegan sausage, diced (I used the Sweet Seitan Sausage from this same cookbook, delicious!)

2 minced garlic cloves

Directions

1) Preheat your oven to 375F, and spray a 9″ springform pan with cooking spray.  Set the pan aside for later.

2) Place the first eleven ingredients in a blender and blend until combined and smooth.  Using a spatula to scrape down the sides, empty the mixture into a medium sized bowl and set aside while you assemble the remaining ingredients.

3) In a medium sized frying pan, heat the canola oil over medium-high heat.  Add the onion and the sausage and cook them for 3 or four minutes.  Add the garlic and cook until it’s fragrant, don’t let it burn.

4) Add the onion-sausage mixture to the blended tofu mixture and stir well to combine.

5) Transfer that mixture to your prepared springform pan, and cook in the preheated oven for about 40 minutes.  If you toothpick test the middle, it should come out clean.  Let it rest in the pan for about ten minutes, then remove from the springform until ready to serve.

I served it at room temperature and warmed up, and they were both delicious!

This weekend was another really nice weekend!  Paul and I took a journey back into New York on Friday to spend the weekend with my parents.  Vermont was right these standing between us and New York, and when we drove through the Quechee Gorge area, we decided to stop and look around.

 

It’s a very nice area, with a wide trail going down to the bottom of the gorge, and what looked like well-blazed trails off of it.  I think I’d like to go back there for more exploring.

Once we got to my parents, we had even more of a fun time!  We got in late on Friday due to various pit stops, so Saturday was our day of fun.  (As an aside, Paul and I entered Moe’s Southwest Grill as a very hungry couple right before closing on Friday night.  They took my dairy allergy very seriously and I really appreciated all the extra steps they took to make sure I wasn’t going to get any cross-contaminated food.  Thank you guys again!)

On Saturday, Paul, my mom and I went to Schuylerville.  We drove up to the cemetery where my Nannie and grandpa are, since I haven’t visited in a while, and walked around the town a bit.  There are a few really neat stores in this super small town, especially thrift store and a used book store.  I got a nice polyester flower print shirt with ruffles on it, and copies of Viktor Frankl’s The Unconscious God and Anton Chekov’s The Cherry Orchard.  I love me some Frankl.  And some Russian authors.

On top of all of the awesome books, this store has great decor.  I especially liked this skeleton in the horror section:

 

He’s reading The History of Orthopedics, of course.

We also went blueberry picking!  We each ended up with six or so pounds of blueberries.  My mom is a picking machine:

 

She filled up her bucket at least ten minutes before Paul and I filled the one that we were working on together!  Geesh!

Here’s our stash.  Paul’s “letting” me make a small batch of blueberry jam with them, but he mostly wants to cram them into his face unaltered.

 

Four quarts!

The last thing we did on Saturday was run.  We were scheduled for a nine mile run based on our half marathon training.  My farthest and longest run ever!  It was not pretty, let me tell you.  But I did it!  My parents have a mile loop around their neighborhood, so we ran that nine times.  It was funny, and we got encouragement from other people in the neighborhood as we kept going around and around.  But man, old and compact asphalt is hard.  And afterwards, I felt so weird.  It took an hour and a half or so for my stomach to be able to handle more than little sips of water or chocolate soy milk (this will definitely never be my after-run food of choice).  Paul is much more used to the long runs than I am.  Well, he’s done them before because he ran a marathon a few years ago.  So he hit his groove during this run.  Afterwards, while I’m rocking back and forth wondering whether or not I’m going to be spending the next little while with my head in the toilet, he’s pouring himself a big glass of wine!  Ugh!

Anyway, I recovered and became so ravenously hungry.  Good thing we had picked up food from Antipasto’s, which has some of the tastiest vegan and vegetarian Italian food in the capital district.  Granted, there’s not a lot of choices, but this is still a solid one.  I would have taken a picture of my tofu parmesan (the Paul McCartney, as Antipasto’s calls is), but I was busy rocking back and forth post-run.  Whoops!

Hanging out with my parents was super fun.  Even sitting on the couch and watching the Comicon movie and Saturday Night Live was pretty awesome.  Thanks, parents!  (I told them I was blogging again and my dad got annoyed at the name.  Again.)

Vegan Shepherd’s Pie

1 Oct

I made vegan shepherd’s pie once a year or two ago and I liked it, so I decided to make it again. I’m pretty sure I used a different recipe this time because the last one called for quite a lot of tarragon. This one was simpler and pretty tasty.

The one tricky bit is finding some vegetarian Worcestershire sauce, which is why I made Ellen do it. There’s a few brands out there though. I can’t remember which one we used, and there was another brand that was Anne’s or Annie’s or something. Anyway, I’m glad it exists.

The recipe I used is here on Vegancooking. I might someday make my own recipe but this one was tasty. And, I’m not gonna lie, better than the tarragon one I made awhile back. Tarragon is that friend that I’ll chat and e-mail with, but everytime he hints at wanting to come over to my house for a party I find a way to change the subject.

The end.

-Bret

Chili Not Dogs and Veggie Skewers

18 Apr

It’s the time of year for MEN TO COOK MEAT WITH FIRE. I’m not all yay barbecue but it can be really good especially corn on the cob mmm. Yesterday my housemates decided we should celebrate the warm weather by cooking outside and eating on the porch. Jeff made me some veggie skewers marinaded in Salamida’s Spiedie Sauce and after all the fuss I made the other day about mock meats I decided to pick up fake hot dogs (I think these were called Smart Dogs – Topps doesn’t carry Tofu Pups) and cook one up and add some chili sauce. Despite it making me a big liar, my only regret is that I didn’t toast the bun.

Barbecuuuuueeee!

Today a bunch of my co-workers have decided to have a barbecue also. There will actually be a lot of good veggie things to eat. JS is bringing veggie packs in some sort of herb marinade. Mike is bringing corn on the cob. I brought mixed melon fruits and macaroni salad. Jeff is making baked potatoes.

Hey remember when it was a big deal that Dan Quayle couldn’t spell potato? I don’t know why I just thought of that.

-Bret