Vegan, Jane Austen student, Minimalist, Reader, Librarian

Thursday, November 4, 2010

Vegan Sampler Part III

Music: soundtrack to Sense & Sensibility (1995)

Non-vegans are always perplexed (and even look a bit worried) that I can't possibly get enough of a variety of foods in my diet. I'll let you in on a little secret: I eat way more variety now than I ever did as a non-vegan. Take a look at these delicious meals.















Oat sage patties on a toasted Food for Life sesame bun with the fixings (greens, onions, avocado) and Dill Cauliflower salad.















Steamed then broiled brussels sprouts sprinkled with nutritional yeast, sauteed tofu, and Trader Joe's brand Harvest Grains blend on the side.















Leftover Cuban beans and rice (black beans & short-grain brown rice) with pickled pepperoncini, and steamed bok choy with ume plum vinegar & olive oil.

3 comments:

  1. Delicious, delicious, delicious! My mouth waters when I look at your pictures;)! Would you please tell me how you make the oat sage patties and how you make your brussels sprouts?

    Thanks, Shawn

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  2. Thanks for your kind words! The Oat Sage patties recipe is by LuAnn Bermeo from her fabulous cookbook, Amazing Meals.

    This makes a lot so I usually halve this recipe:
    4 1/2 C water
    1/2 C Bragg liquid aminos (can find at Whole Foods or any health food store; it's an alternative to soy sauce)
    1/4 C olive oil
    2 tbsp pure maple syrup (or agave nectar)
    1/3 C nutritional yeast flakes (again, at Whole Foods or health food store)
    5 tsp ground sage
    1 tbsp onion powder
    2 tsp garlic powder
    2 tsp hickory smoke-style seasoning (also known as liquid smoke, available at Whole Foods/health food store)
    1/2 tsp Italian seasoning (usually available at any supermarket)
    Dash pepper (optional)
    4 1/2 C uncooked rolled oats (also known as old-fashioned oatmeal)
    1/2 C INSTANT gluten flour (also known as vital wheat gluten, NOT gluten flour)

    1. Preheat oven to 350 degrees. Spray two large baking sheets with no-stick cooking spray.
    2. In a large saucepan, combine all ingredients EXCEPT the oats & vital wheat gluten. Bring to a boil over high heat, then stir in the oats & gluten as you reduce heat to low. Simmer for 5 minutes, then turn off heat or set saucepan off stove. Using either tbsp measurement or 1/3 C measuring cup, scoop out mixture for patties (using smaller measurement for breakfast size patties or the 1/3 C measuring cup for sandwich-style patties. Drop mixture onto baking sheets, slightly flattening patties to about 3/8-inch to 1/2-inch thickness.
    3. Bake patties for 15-20 minutes for smaller ones, 20-30 minutes for larger. I really just watch them and end up baking them for about 20 minutes total. Remove pans, flip patties over, and continue baking for about 15-20 minutes more until both sides are nicely browned. Let cool then either store in refrigerator if using within 2-3 days. Freeze what you won't use for later in well-sealed Tupperware.

    Brussels Sprouts (from Urban Vegan by Dynise Balcavage):
    1 lb brussel sprouts, ends trimmed & cut in half
    2 tbsp Earth Balance margarine (or Buttery Spread)--available at Trader Joe's, Whole Foods, or any other health food store
    2-3 tbsp nutritional yeast flakes
    Sea salt & freshly ground pepper to taste

    1. Steam brussels sprouts until tender-crisp & bright green.
    2 Toss in a bowl with Earth Balance & nutritional yeast. Place under the broiler for 5 minutes until the nutritional yeast starts to brown. Season to taste with salt & pepper.

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  3. Awwwwwww you're welcome and a thank you to you for taking the time to post these recipes; I so appreciate it;0)!!

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