It’s so hard to find good tomatoes these days. I’m not sure why that is. I remember summer tomatoes when I was a kid that were amazing. They were full of flavor and we would eat them on their own with a little sprinkle of salt. Of course, my parents grew tomatoes in their back yard so that’s probably why they were so good…they were perfectly fresh and ripened on the vine. The tomatoes that you find at the store or even at farm markets often don’t taste like much and don’t really compare to the ones I remember.
However, a little while back I did find some at Whole Foods that were grown at a local farm, and they were the best I’ve had in a long time. If you have some end of summer tomatoes and are looking for a good recipe, this is a classic dish that really showcases the tomatoes. It was also a good way to use up some of my basil. I grew it from seed and it’s finally growing well after staying kind of scrawny all summer. It’s in a sunnier spot now which it seems to enjoy. With bread, fresh basil, and tomatoes, it’s hard for this recipe to go wrong!
1 small baguette (or about 2 rolls or half a loaf) of good crusty day old bread
1/4 red onion
handful of fresh basil
3 cloves of garlic
salt and pepper
- Cut the bread into large cubes. If the bread it still soft (mine was even after a couple days), preheat the oven to 400°. Place the bread cubes on a baking pan. Drizzle a little olive oil over top and sprinkle on salt, black pepper, and garlic powder to taste. Bake the bread cubes for 5-10 minutes until they dry out a little bit. If your bread is still soft and you skip this step, the bread will be really soggy once it soaks up juices in the salad.
- Chop the tomatoes, peel and chop the cucumber, and thinly slice the red onion and basil. Place all the veggies in a large mixing bowl.
- Once the bread is finished toasting, add it to the bowl and mix it up.
- Drizzle on a little olive oil and balsamic vinegar and sprinkle on some salt and pepper to taste. Stir so everything gets evenly coated and serve right away. This salad is best eaten the same day it’s made because the bread will get soggy in the fridge overnight.
My mom used to make chicken pot pie while I was growing up and it was one of my favorites. It’s really easy to veganize and perfect for feeding a big group or bringing to a pot luck. It’s a crowd pleaser! I made it for a family gathering of vegans, vegetarians, and omnivores and everyone seemed to like it.
It also makes yummy leftovers the next day. You can make the filling and dough a day ahead of time if need be, and assemble it right before you bake it. This can help ease your work load if you’re cooking for a holiday or have family and friends over.
1 3/4 cups veggie broth
1/3 cup flour
1/2 cup soy milk
2-3 potatoes chopped (about 3 cups)
1 1/2 cups frozen pearl onions
2-3 stalks of celery
4 cloves garlic
1/2 yellow onion
1 8 oz pack of seitan
1-2 Tbsp vegan butter
1 1/2 cups frozen peas or mixed veggies
- Follow the directions from my pie crust post to make a vegan crust for the top of the pot pie. Since you only need a crust for the top of the pot pie and not the bottom, you can cut the recipe in half. Add fresh herbs into the dough if you like. Place the dough in the fridge while you prep the filling.
- Preheat the oven to 425°.
- Bring the veggie broth to a boil in a large pot. While you’re waiting for it to boil, peel and chop your potatoes into small pieces.
- Reduce the broth to a simmer. Whisk together the flour and soy milk and add it to the veggie broth. Whisk to combine.
- Add the potatoes and pearl onions to the stock and allow them to simmer while you prep other ingredients.
- Peel and chop your carrots. Chop your celery. Finely chop the shallots and onion and mince or press the garlic.
- Saute the shallots, onion, and garlic in a little vegan butter.
- Add the carrots, celery, shallots, onion, garlic, and frozen peas/veggies to the broth. Allow it to simmer for a few minutes. If the sauce doesn’t seem to be thickening enough, you can whisk up a little more flour in soy milk and add it to the broth. Add salt, pepper, thyme and rosemary to taste. Pour the filling into a casserole dish.
- Roll out the pie crust on a floured surface. It should be about 1/4 inch thick and a little larger than the shape of your casserole dish. Place the crust on top of the casserole dish. Fold over the edges of the dough and press them down crimping along the edge of the dish. Remove any excess dough.
- Poke some holes in the dough using a fork so steam can vent out.
- Bake the pot pie for 45 minutes – 1 hour until the crust is golden brown and the filling is bubbling. If the crust is getting too dark you can place tin foil on top during part of the baking process.
I recently tried a couple of really yummy recipes from Post Punk Kitchen, Isa Chandra Moskowitz’s website, that I wanted to share. The first is called Summer Seitan Saute With Cilantro & Lime. I make stir fries with seitan pretty often for dinner and was looking for a way to change it up a bit. This was perfect! Most of my stir fries are Asian inspired…soy sauce, sesame oil, rice wine, etc. But this one is more Mexican, almost like a deconstructed burrito. Very yummy! You can find the recipe here.
I stuck to the recipe pretty closely, but instead of jalapenos, I used a sweet bell pepper. I don’t like food to be too spicy, but I might try it with the jalapenos sometime, since they’re usually milder than other peppers, especially without the seeds. I also left out the mushrooms, as I seem to be the only vegan who hates mushrooms! Next time I will also increase the quantity of cilantro, because I just really like cilantro.
This recipe is definitely worth a try, and we’ll be adding it to our usual dinner rotation. Play with the flavors to make it your own!
The other recipe that I tried from Post Punk Kitchen was Tofu Omelets. Unfortunately I don’t have a picture, because we ate them up too quickly! She’s got a great photo on her website though. They were really yummy and pretty simple to make. Again, I pretty much stuck to the recipe with the exception of black salt. I couldn’t find it at the store, but I will keep my eye out for it to use in the next batch. I was surprised by how much these looked like actual omelets. The taste and texture weren’t quite the same as eggs, but pretty close. They were really yummy as their own thing.
Has anyone else tried some recipes recently that they really enjoyed? I’m always on the lookout for new dinner ideas to keep things interesting!
When I ate meat, which was quite a long time ago, I remember liking Chicken Marsala. It has to have been well over 10 years since I had it last, and I never tried making a vegan version. I’ve been sort of stuck in a rut with seitan, making the same meals again and again, so I thought, why not try to replicate an old favorite?
This recipe came out really well and will definitely be one that I return to often. Dipping the seitan in flour before pan frying it, gives it a really nice texture and the flour helps thicken the sauce. I think this is a recipe that both vegans and non-vegans will enjoy, which makes it a good choice if you’re having guests over and are wondering what to make.
2 packs of seitan (each pack is 1 lb)
1/4 cup of the broth that the seitan is packed in
1/2 small onion
1 bell pepper
3 cloves of garlic
2 cups Marsala cooking wine
4 Tbsp vegan butter
1/2 to 1 cup of flour
ground black pepper
- Drain the seitan, reserving 1/4 cup of the broth that it’s stored in. Place the seitan and 1/4 cup of broth in a medium sized bowl. Pour the marsala cooking wine over the seitan and allow it to marinade while you prep everything else.
- Thinly slice the onion, pepper, and shallots. Press or mince the garlic. Place two tablespoons of vegan butter in a skillet on medium high and saute the veggies.
- Remove the seitan from the marsala wine. When the veggies are done sauteing, add them to the marsala wine and set the liquid aside for now.
- In a medium sized bowl, place 1/2 cup of flower and a sprinkling of salt and pepper. You may need to top up the flour, salt and pepper as you go. Dip each piece of seitan in the flour to coat it.
- Place two tablespoons of vegan butter in the skillet and pan fry the seitan on medium high heat until golden brown and crispy.
- Add the wine and veggies to the seitan in the skillet. Add a pinch of dried parsley and dried rosemary. Allow this to simmer about 10 minutes so the sauce reduces and thickens.
- If the sauce isn’t thick enough by the end, you can sprinkle in a little flour or a little corn starch to thicken it. Start with just a sprinkling so it doesn’t get too thick.
- I served the seitan marsala with a side of garlic and shallot mashed potatoes. You could also serve it with your favorite veggie – broccoli or asparagus would go well.
I was in the mood for ginger and a healthy dose of veggies and this is the dish that resulted. It turned out really well especially for being a bit improvisational. Sometimes that’s the best way to cook! I make stir fries pretty often, but it was good to change things up and throw in some new flavors and veggies. It’s quite a colorful dish too. This is a quick and easy recipe that you can make on a weeknight, and the leftovers are perfect for lunch the next day!
1 yellow squash
About 1 cup of French beans (or green beans)
1 red pepper
1 yellow onion
1 or 2 shallots
5 cloves of garlic
1 heaping Tbsp of fresh grated ginger
1 package of seitan
1/4 – 1/2 cup of soy sauce
1/4 – 1/2 cup of rice vinegar
ground black pepper
sticky rice or noodles
- Prepare your rice or noodles according to the package directions. I used sticky rice for this dish which worked out well. While the rice or noodles are cooking, prepare the rest of the dish.
- Chop the yellow squash, french beans, red pepper, leek, yellow onion, and shallots. Press or mince the garlic and grate the ginger. Saute these ingredients in a large pan with some sesame oil.
- In a separate pan saute the seitan in sesame oil so the edges get crispy.
- Add about 1/4 of soy sauce and a 1/4 cup of rice vinegar to the veggies and let them simmer for a little bit to soak up the liquid.
- Once the seitan is crispy, add about an 1/8-1/4 cup of soy and 1/8 to a 1/4 cup of rice vinegar. Start with less and add more to taste. Continue to saute so the seitan soaks up the flavor.
- Combine the seitan with the veggies. Season with some garlic powder and ground black pepper to taste.
- In a small pan, toast some sesame seeds over medium-low heat. It doesn’t take long for them to toast so keep an eye on them.
- Once your rice or noodles are finished, spoon some into a bowl. Top with the veggies and seitan. Sprinkle some toasted sesame seeds on top.
I’ve been on a roasted veggie kick recently. I’m not sure why, but I can’t seem to get enough! I used to make Honey Lime Roasted Veggie Quesadillas with pepperjack cheese before I became vegan. I’ve adapted that recipe by replacing the honey with agave, the pepperjack with Daiya, and regular sour cream with Tofutti Vegan Sour Cream. The vegan version is just as tasty! Feel free to add in your favorite veggies and toppings.
1 red pepper
1 yellow onion
1 yellow squash
3 garlic cloves
1 cup of frozen corn
1 Meyer lemon
3 tablespoons agave
Daiya Pepperjack cheese
Tofutti vegan sour cream
- Preheat the oven to 450°.
- Chop the red pepper, onion, zucchini, and yellow squash into small chunks. Thinly slice the shallots and garlic cloves. Place all the chopped veggies and the frozen corn in a roasting pan with sides.
- Juice the limes and lemon. Add agave and stir with a whisk. Pour the agave juice mixture over the veggies and toss so they are well coated.
- Roast the veggies for about 30-40 minutes.
- Once the veggies are done roasting, place a tortilla on a skillet over medium heat. Sprinkle an even layer of Daiya pepperjack cheese on the tortilla. Don’t use too much cheese. Let the Daiya melt on the tortilla, and then place the tortilla on a plate.
- Toast a second tortilla without cheese. It helps if the tortillas get a little crispy on the skillet because it will make the quesadilla easier to eat (and tastier!).
- Place a layer of veggies on the first tortilla on top of the Daiya. Sandwich the second toasted tortilla on top.
- Cut the quesadilla into quarters and top with vegan sour cream and fresh salsa.
My sister made this when she was visiting for the holidays. It’s adapted from a Burmese cookbook called hsa*ba by Tin Cho Chaw. The original recipe calls for chicken, but my sister substituted cauliflower and potatoes to create a vegan version that turned out quite well.
9 cloves of garlic
6 dried whole chilies, soaked in water
1/3 – 1/2 cup peanut oil
1 1/2 tsp garam masala
1 1/2 tsp ground coriander
3/4 tsp ground cumin
3/4 tsp ground tumeric
3 tsp salt
1 head of cauliflower – chopped
Approximately 2 pounds of golden potatoes – chopped
1 1/2 cups of water
- Roughly chop the onion. Put the onion, garlic, and chilies in a food processor and blend until it becomes a rough paste. If you don’t have a food processor, you can chop everything very finely.
- Heat the oil in a sauce pan and cook the onion paste over medium heat for about 10-15 minutes until it starts to caramelize. Stir it occasionally.
- Once the onion paste is caramelized, add the spices and stir the mixture until the spices are fragrant. Add the cauliflower, potatoes, and water, and bring it to a boil.
- Cover with a lid and let it simmer for 45-60 minutes. Check occasionally to stir or add more water if needed. Taste and add more salt if needed.