Saturday Dinner - Healin' Noodle Soup (May 22)

My kids haven't been sick for close to year, but when one gets it, they share the bug, like all good siblings should. Since nobody was in any mood to eat anything substantial, it was time to bring out
The Noodle Soup.

Bryanna Clark Grogan's 'chicken' broth (scroll down to the first 'printable recipe.') is paramount to this recipe and well worth it! This is the soup we make when someone needs healing... hence, the name.

M'm, m'm...Better!

Healin' Noodle Soup Recipe

Saturday Lunch - Benedict (May 22)

Eggs Benedict used to be a favorite of ours. Using tofu to replace the poached eggs can be a stretch...until this recipe. Now Benedict is a family favorite that gets requested at least once a month. However, since it is not exactly a health-nut recipe, it gets made at most once a month. There are a few tips here: to mimic the experience of eggs, use black salt, but please only purchase it online if absolutely a must - any Indian market will have it for a fraction of the cost - I think I paid $2 for a bag last week. Second, after pan searing your tofu slices, simmer it just covered with water, some nutritional yeast, turmeric, black salt. Drain before putting it on your Benedict. And lastly, the Canadian bacon can be replaced with anything - Fakin Bakin, Bologna from Yves, Tofurkey - as long as it is given a quick sear in your pan. Sprinkle a little more black salt on the assembled dish since the flavor gets lost somewhat during cooking. No worries, black salt is not sodium; it is potassium.

Update: I have not been able to confirm that black salt is not sodium. In fact, there is dispute on the web since no one has done a chemical analysis on kala namak. Although in India it is used at times for medicinal purposes (as most Indian spices are), there is considerable debate regarding the chloride content. To be on the safe side, treat black salt as regular salt and go easy.

 

Benedict Recipe

Friday Dinner - Seitan Scallopini (May 22)

If you are not familiar with Bryanna Clark Grogan, it is time you should be. Tonight's dinner was inspired by her scallopini recipes in

 Nonna's Italian Kitchen.

I made some seitan a few nights ago, and if you are intimidated by making seitan, don't be. (I am in the process of making a video to help you conquer the fear of seitan.) I made a 'light', 'chicken'-flavored seitan, and sliced it 1/4 inch thin. After breading the slices, I pan-fried them until golden, added mushrooms, shallots, and garlic, and about a cup of wine (or Marsala, sherry, or just vegetable broth). I let the sauce reduce and served the cutlets with whipped potatoes and sauteed garlic spinach.

Originally I had the cutlets over pureed baby turnips, but that was a bit much for the rest of the family - too bitter for them - so the picture is of whipped potatoes. If you do use potatoes instead of turnips, consider changing the greens to kale or rapini (broccoli rabe). - it will give a nice flavor contrast. I liked it a lot with the turnips, however, so here is your chance to use up those last turnips in your CSA box. 

 

Seitan Scallopini Recipe

Friday Lunch - Quesedilla (May 21)

Leftovers!

I had some beans and rice leftover, so I made a quick quesedilla, adding grilled peppers and onions. Topped with some Tofutti Sour Cream, it made a fast, delicious lunch that even the kids enjoyed.

 

Thursday Dinner - Georgian Potato and Seitan Filled Flat Bread (May 20)

I must admit that this was very close to a knish, but the dough was risen and the filling was outstanding. I diced the seitan and pan-fried it until it was crispy. It was mixed with mashed potatoes that were seasoned with chives and sauteed onions. Everyone thought it was very tasty. Next time I will make some gravy to go with it, but tonight I was sidetracked with making sweets for the kids for tomorrow's end-of-year-party.

 

 

Brownies three ways:

Chocolate
Death by Chocolate
Strawberry-Chocolate

Recipes from Sinfully Vegan by Lois Dieterly

... and Almond Toffee Bars

Thursday Lunch - Udon, Shiitaki and Kale in Miso Broth (May 20)

This dish, from Veganomicon by Moskiwitz and Romero, has been frightening my hubby - in fact, it was supposed to be prepared on Tuesday night. Since the kids aren't feeling well, I decided I would make it.  Well, it turned out to be delicious! I was very happy with it. The kids were not as impressed, however, bringing the rating down to:

 

Wednesday Lunch - Mini Pizza (May 19)

We had a field trip today, but Mikel had requested Mini Pizzas (he was supposed to cook, but was feeling under the weather). So... I melted the cheezes (Follow Tour Heart and Daiya, both Mozzarella style), on the stove, and put them in a thermos. Then I heated up the pasta sauce and put that in a thermos as well. I toasted English muffins, sauteed some pepperoni-style Yves, sliced some onions and olives, and voila! - lunch was ready to go. The kids loved it!

 

Tuesday Dinner - Cheeze and Spinach Enchiladas (May 18)

This was an absolute hit! With everyone, except my oldest daughter, who does not care for enchiladas or spinach, which removes this dish from the running for her. The rest of us were okay with that, though; more for us! I used half Daiya Cheddar and half Follow Your Heart Mozzarella, shredded, and melted them on the stove, adding the spinach and grilled onions, and a little chili powder. Not only did it melt well, but it tasted creamy and divine. This is a very high 5 stars, only lowered because Daughter Number One doesn't like anything, it seems.

 

Blue Corn Enchiladas Recipe

Tuesday Lunch - Three Bean Salad with Sandwich (May 18)

I made the salad a few hours before we ate it. I adapted it from Fat Free and Easy by Jennifer Raymond. We were out all morning, so a quick sandwich of Tofurkey with Veganaise and the salad was just perfect.

 

Monday Dinner - Mexican Beans and Rice (May 17)

This is a family favorite, from Vegan Fire and Spice by Robin Robertson. I adapted it by adding tortilla chips instead of bread crumbs. It is very easy to prepare as long as you have cooked beans and cooked rice on hand.


Since there are five people in this family making the menu, looking over this week's meals, it seems we have inadvertently made it Mexican week. We have tonight's meal, the salad tomorrow is Southwestern, Cat is making Tacos, and there is Enchiladas scheduled for the weekend.
Ole!