Vegan, Jane Austen student, Minimalist, Reader, Librarian

Wednesday, September 2, 2009

So What Do You Eat When You're Vegan?

Music: Iron and Wine, Around the Well

So many good things, it's hard to keep up! Here's what I've been enjoying lately.

This is half a white bean hummus sandwich on toasted multi-grain Breadsmith bread, with raw onions, sprouts, & lettuce from the garden. I ate it with a side salad of leftover Aztec Couscous and Whole-Grain Tabbouleh.

The tabbouleh recipe is a recipe from Short-Cut Vegan:

3 C soft wheat berries (or any cooked grain you prefer, such as kamut, quinoa, brown rice, etc. the possibilities are endless!)
2 C peeled, seeded, & chopped cucumber
2 C chopped & seeded tomatoes
1 C finely chopped parsley
1/2 C finely diced onion
1/3 C finely chopped fresh mint (I used orange mint from my garden)
2 tbsp olive oil
1-2 small cloves garlic, minced
1 tsp sea salt, or to taste
3-5 tbsp freshly squeezed lemon juice
Freshly ground black pepper to taste

Combine all. You could also enjoy this salad in a tortilla or pita as a wrap.

This is a whole wheat flax tortilla from Trader Joe's spread with white bean hummus and layered with lettuce leaves, leftover Parsley Salad from The Summer Book* by Susan Branch (which I veganized), raw onion slices, & avocado on top. Side salad incluces roasted beets, chopped cucumbers, cherry tomatoes, & chopped avocado.

Parsley Salad

6 C chopped parsley
1/2 C faux Parmesan (take 1/4 C toasted sesame seeds, 1/4 C nutritional yeast flakes, & 1/4 tsp sea salt; combined in a grinder, this makes exactly 1/2 C)
2-3 tbsp olive oil (the recipe called for 1/2 C--gasp!)
2 tbsp balsamic vinegar
2-3 cloves garlic, minced really tiny (better if you have a garlic press, which I so need to get)

Combine all in a large bowl. I use leftovers in wraps or sandwiches. Great flavor!

Now this is fun. With a raw salad of tomatoes, parsley, cucumbers, & raw jalapenos, a side of roasted beets, this is Sunflower-Lentil Pie from Vive le Vegan!

3/4 C brown raw lentils (Jim used 1 C pre-cooked beluga lentils from Trader Joe’s instead; much faster)

1 3/4 C water

1 1/2 C onion, chopped

1 C quick oats

1/2 C raw sunflower seeds

1/2 C celery, chopped

1 medium-large clove garlic, roughly chopped

2 tbsp ketchup

2 tbsp tamari

1 tbsp balamic vinegar

2 tsp vegan Worcestershire sauce (Jim didn’t know we had it so he used Bragg’s instead)

1/2 tsp dried rosemary

1 tsp dried oregano

1/8 tsp sea salt

freshly ground black pepper to taste


If using raw lentils, in a large pot over medium-high heat, combine lentils and water & bring to a boil. Reduce heat to medium-low, cover, & let cook 15-20 minutes. Add onions, stir, and let cook 10-15 minutes, covered, until lentils are soft and have absorbed all water.


If using pre-cooked like Jim did, saute onions until translucent, then add beluga lentils just to warm them. In a food processor, combine lentil mixture with the remaining ingredients and puree until just smooth, but retaining some texture.


Transfer to lightly oiled pie plate. Bake at 375 degrees for 27-30 minutes, until lightly browned and just firm. Let stand a few minutes (it will firm up more as it cools slightly), then slice into wedges.


Leftover suggestions are also yummy: mash with a little Vegenaise and enjoy in a sandwich!



*This is the only Susan Branch book I own; I enjoy her art work but most of her books are just too cutesy-pie for my taste. There's something about this book, though. The illustrations are beautiful, but so is the writing and the descriptions of summer. In fact, I know it's the summer theme that appeals to me; definitely!

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