Can you believe this was my first tempeh reuben… not that it looks so fantastic or anything, but that I waited sooooooo long before making one! Sweet tempeh reuben… where have you been all my life?
I based it loosely on this recipe, only I wanted it FAST. So, rather than bake the tempeh, I marinated it for about 10 minutes in the same baking sauce (only smaller quantities, like a couple tablespoons each of the oil and tamari), then fried it up on low-med heat in a cast iron pan. I only had basic whole wheat bread on hand. I’m sure it would be even better with pumpernickel or rye. This was so good, I’m sure I’ll be packing one of these to work next week.
That’s all she wrote for MoFo #19. Have a great weekend!
Life here is getting busier and should be back to down-right hectic next week when I start… yeah… a brand new job! Today, a light lunch from Commensal because heavy lunches cost more (pay by weight). It hit the spot but its not my first choice for eats – it just happened to be close by and convenient. I had a second lunch mid-afternoon at home. It was a two lunch kind of day. I don’t have a photo of it because it was sad: A tofurky sandwich in a bun with Dijon. It was supposed to have sauerkraut but the large jar still sits unopened on my counter, waiting for someone stronger than me to come home and open it
Tonight: More eating out. Location to remain secret for those lurkers out there, but will post tomorrow!
Pretty dull mid-MoFo blogging here if I do say so myself. I need to do some bulk cooking and freezing this weekend so there should be more to show. I can’t believe my fridge is nearly devoid of anything but condiments again. It seems like I spent $60 on groceries every other day the past week… eeks!
I’m going to call this one Textless Tuesday…
I did it!! It IS very easy and quick to do (and outrageously sweet.. )
Presenting the vegan version of the President Choice Candy Cane Chocolate Fudge Crackle Ice Cream.
I only made a small sample batch and have to tweak the ratios a bit. I used:
About 2 servings of Natura Glacé vanilla soy frozen dessert, softened it at room temperature and added about Edit:
3/4 1/2 of an average sized candy cane very finely crushed and about 1/4 cup melted vegan dark chocolate chips. Stirred that up to combine ingredients and re-froze in a bowl. I’m taste testing it right now There’s actually a bit too much chocolate in it and it will keep my dentist happy (very sweet), but on the whole the taste and appearance are just about bang on the original dairy variety, only with much kinder ingredients
This is a keeper for sure!
For Vegan MoFo Day 13: This is last nights quickly put together meal since we went out for Vietnamese this evening. Rice elbow pasta, boiled kale and the Eazy Breezy Cheezy Sauce; only I thought I had arrowroot powder but it was tapioca flour and I thought… why not.. how different can it be? Ha! Big mistake! It turned very very gooey! But still quite satisfying, especially with extra pepper and Mrs. Dash.
Today’s breakfast was inspired by It Ain’t Meat, Babe; at least, the tofu bacon and home fries were. I just didn’t have the with-it factor to get the biscuits and gravy together – another day for sure!
Well, that’s a wrap. Its late and I need sleep.. .and snacks. Just back from The Unsettlers‘ show at the Rialto which was swweeeetttt!
Vegan MoFo Day 12 was a fine, fine, sunny day to meet up with a friend for lunch. And to use the first of many, many… actually, hundreds, of coupons of substantial cost savings from the 2011 Guide de la Conscience Verte/ Green Consciousness Guide. We went to La Panthère Verte / The Green Panther. This is one of my favorite laid back vegan sandwich and smoothie joints. My dinning companion had the famously delicious falafel and I choose the tempeh.
They come, as you can see, stuffed in a fresh pita with sprouts, shredded carrots and sundry greens. The best part though is the secret sauce. I even asked if they sell it to take home… no deal.
It was not the least bit Christmas-like today but I still came home to warm up with this:
I had no idea I would cause such a commotion yesterday with that mention of Peppermint Chocolate Vitasoy! How strange though – it is made in the U.S.A. and I can buy it here but you can’t buy it there? Odd. If it makes you feel any better I am Daiya deprived here in Canada
I’m already dreaming up holiday goodies to veganize.
This was a favorite treat in my dairy days.
It shouldn’t be too difficult. I’m thinking I’ll get some vanilla non-dairy ice cream, let it soften a bit, stir in some melted vegan dark chocolate and crushed pits of vegan peppermint candy and then re-freeze. What do you think? Oh, and, Dear Santa, please bring Ms. Vittles an ice cream maker, a Vitamix , a new food processor and a dehydrator for Christmas. Pleaseandthankyou. I’ve been a good girl. Really
Until I embark on that project though I found this yesterday to keep me happy:
I find it extra tasty warmed up… mmm… peppermint hot chocolate
Sorry, that’s short and sweet because I’ve been way busy the past few days. And I’ve been serving tried and true recipes that I’ve already blogged multiple times, because I know everyone here likes them. Like last night I served more Un-crab Cakes with the remainder of the cranberry-chili sauce (a very savoury combination), with a mix of brown, red and black rice with almonds and steamed carrots on the side. And see, I forgot to take pics. I even forgot to post this last night. That’s what happens when Ms. Vittles gets all stressed! I’m happy to report the gorgeous, sunny, unseasonably warm weather today is taking all the stress away Bye for now!
A little on the late side, Vegan MoFo day 8 is actually a presentation of day 6′s food. Let’s start with dessert. I still had pureed roasted pumpkin and fresh Quebec cranberries that were looking for a home: Look no further than Veganomicon’s Pumpkin-Cranberry Scones! They didn’t turn out with exactly what I would call scone-like texture. It might have been because I used regular unbleached pastry flour instead of whole wheat pastry flour, or because I put in 1/3 a cup less sugar than called for. To me, they turned out better than scones: A light cake-like texture, spicy with a hint of tartness. Absolutely devine! They were fed to many people and everybody thought they were great. Definitely making more of these.
With the rest of the cranberries I made the Cranberry-Chili Dipping Sauce, again, from Veganomicon.
Moving on to the main course, something to please a crowd: These homemade sausages from Vegan Dad’s blog.
I must admit that when I was rolling what looked like a sloppy mess up in aluminum foil and steaming it, I was afraid we would have to call for pizza or make a quick pasta and sauce from a jar. But no, no, these were indeed FABULOUS and, as Vegan Dad says “freakishly sausage-like.” After steaming, I browned then in a cast iron pan in a little oil. They were served in fresh buns with steamed green beans and roasted garlic potatoes. I had mine sans bun, because they were super filling on their own. We even found the cranberry-chili sauce was nice over the beans.
I liked them so much that I made another batch Sunday morning and had one for brunch with leftover potatoes and various sauteed veggies. AAand they came in handy for supper at the in-laws where spaghetti and sauce with meat balls was served with a side of ratatouille … they were excellent sliced up and tossed with the pasta.
Well I’m calling it a night. Its been a long day and I might just feel like staying in bed tomorrow. Good thing I have left over scones and sausages
Montreal has a dozen or so veg*n restaurants, but what I really enjoy is finding vegan options in unexpected places. It may not do for purests, but I personally don’t mind eating a veg meal in an omni restaurant.
One great whole-in-the-wall find that has actually been up running for years is the Scratch Kitchen at the Copacabana bar (3910 St. Laurent boulevard). The kitchen’s curry dishes shine, but there are also more traditional meaty pub dishes available. From the short but flavourful vegetarian section, I chose a mixed vegetable dahl and my partner took his usual cauliflower and chickpea curry. Small portions are served with basmati rice and a little salad for $8 and larger plates are served with a rice pilaf, salad, and a selection of vegetables for $11. We had a plate of pakaros for a starter (ask for the non-dairy dipping sauce). They were slightly over done on our visit, as though the oil had overheated. Another veg starter I will try on another visit is the yucca fries served with spicy ketchup. And they are very considerate of vegan requests.
When you consider two can dine (well) for $20 flat, before beer, this place is a find and a real steal!
Clearly I am on some sort of a junk food kick these days. Is it because its wet and cold and dark outside? This is the time of year I actually look forward to a blanket of snow on the ground – at least it will brighten things up!
So, yes, I wanted poutine yesterday. And lucky for me there was a serving of frozen Cavendish potato wedges in the freezer (that’s called being lazy, when there are perfectly good organic Quebec potatoes in the pantry, and I grab PEI potatoes out of the freezer section). And look… I even got some other veggies in – mushrooms and peas – so its not all bad
I craved a creamy mushroom gravy so I came up with something that looks like this:
Sauté 1/2 package of white mushrooms in 1 tablespoon vegan margarine on medium heat until browned. Add 2 tablespoons of flour; mix well stirring with a whisk for 1-2 minutes until slightly browned. Slowly add 1 cup of rice (or other non-dairy milk), whisking constantly to avoid lumps. Raise the heat and bring just to a boil (stirring). Lower heat to a simmer; add 1-2 tablespoons nutritional yeast (to taste), 1/2 teaspoon of garlic powder, pinch of thyme, ground salt and pepper and 1/4 cup of frozen peas (totally optional). Continue simmering, stirring occasionally for about 5 minutes, until thickened.
Serve over roasted potatoes or fries; add grated vegan cheeze and place under broiler for just a couple of minutes (watch carefully). Makes enough for 2 servings of gooey poutine goodness.