Vegan Bowls

I won the book Vegan Bowls, by Zsu Dever during one of the #veganfoodchats I took part in on twitter. The chats are hosted by The Food Duo every Sun and Wed at 8 EST. Thank you!!

This book covers all of the types of bowls you could ever want grain, sauteed, pasta, grilled, salad, soup, breakfast and build your own bowls. There’s a section called “just in case basics” where she gives you handy tips on how to make your own broth, sauce, curry paste and more. There’s everything from traditional to original, and from the recipe I tried and by looking at the rest of the recipes these are better than restaurant quality, that don’t take a lot of time. I love how Zsu give “quick tips” for every recipes saving you even more time in the kitchen. This is not one pot cooking, but everything ends up in one bowl 🙂

When the book arrived, I decided to make the first recipe I saw, which was kidney bean cottage pie bowl… so yummy, and it has wine in it. It’s better than your mothers Shepard’s pie! There’s so many layers of flavor!

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I’m so glad I decided to make my first choice blindly like that because everything sounds so good: Hungarian breakfast bowl, cinnamon toast breakfast bowl, pasta e fagioli bowl, mac n cheese bowl, both types of risotto’s, Indonesian bowl, I could go on- but I’m making myself hungry. I can not share the recipe I made with you, but I did a search and found one I can share, and it’s one that I’m going to be making next. I hope you enjoy it. indonesian stir fried noodles bowl.

What is your favorite bowl?

 

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Simple Raw Garlic Salad Dressing

I was searching the net for raw food recipes and came across this awesome site:

http://www.therawtarian.com/simple-raw-garlic-salad-dressing

I did my own take on the ‘Simple Raw Garlic Salad Dressing’…I added a bit of black pepper and a 1/2 tsp of a garlic/ginger/chili paste mix :

Garlicky salad dressing

It was so simple and easy and quick to make.  I cannot wait to try this on a simple salad.

Pressure cooker soup stock

I made Jill’s 5 minute soup stock the other day. I used carrots, celery, green onion, garlic, parsley, peppercorns, ends of green beans and I’m sure a few other odds and ends off veggies that I needed for other dishes. I put in something different something that wasn’t mentioned in the recipe…….. Can you guess what I added?

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If you guessed veggie pulp you are correct! I line the pulp container with a produce bag, and freeze the pulp. You can use the pulp for making crackers, muffins, cookies, add to soups- why waste perfectly good produce? The mixture I used was carrots, apples and lemon.

I’ve made this stock before, and it’s good as is, but the apple and lemon made the flavour pop.

What goes into your soup stock?

 

Meal Plan Jan 11-17, 2016

Kathy Hester talks about Ginny McMeans‘s new book called The Make Ahead Vegan. Kathy was able to post a recipe from the book and I knew, I had to make them. Pizza rolls sounds great on a Friday night, or Sat night or any night. I’m even thinking this should be on your Game night menu plan along with the nacho’s.

Breakfast Banana Cake

Lentil, carrot potato hash

Cashew rice bowl (GF)

Take pics and use the hashtag #veganinthefreezer so we can find you food porn pics 🙂

 

 

Jill Nussinow has a recipe on her blog from her new book Vegan Under Pressure, so we need to cook this:

Brussels sprouts with maple mustard sauce

Winter Veggie and Barley Soup

Sunny Spanish squash

Use the hashtag #theveggiequeen so we can find all the food!

 

Juice bar

An Energizing Green Juice

Mean green

Apple, carrot, lemon juice with a kick

use hashtag #flirtygirlsjuicebar so we can follow.

What did you make this week that you can’t get enough of? Me? All the fresh recipes!

 

 

Stuffed Shells

I knew I had to make these, it’s been a long time since I’ve had shells and Ginny had me at broccoli. It did take some time to make only because I’m one of those people who do not like store bought sauces. I like making mine “fresh” even if I do cheat and use canned crushed tomatoes. It’s winter here and produce is so damn expensive. I will make more sauce in the summer with fresh tomatoes so I can freeze some for winter. If you are interested in a really good pasta sauce check this one out by Laura Theodore. I don’t add the wine, but I’m sure it would give it a little something extra (not that it needs it).

Now back to  Ginny’s shells. I used tofurky, as I realized my field roast sausage expired. Which still makes me mad, as it’s not cheap. Oh well…. Used daiya cheeze, but I’m sure follow your heart fiesta blend would shine here. I didn’t add mushrooms, because I’m not a big fan. And I didn’t blanch the broccoli as I knew it would cook in the pasta sauce, and I like a little crunch. Other than that I followed the recipe (trust me, use field roast as those sausages add extra flavor, I find tofurky to be on the bland side, my sauce was flavorful, so it made up for the lack of spices missing from the sausage).

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Would I make these again? Heck to yes!!!!!! Only like I said before, I will use field roast and follow your heart. I would also make the pasta sauce the night before, to make this an easier dish to put together. But 110% worth the time, and ummm….. the mess I made.

 

What do you like putting in your shells? Let us know, post a comment, and if you like what you’ve read- share it with your friends via social media. They might even make you some 😉