vegetable stew with herb dumplings

Meatless Monday

I've decided to jump on the Meatless Monday bandwagon! Even though this is a vegan blog, I want it to be easier for all people to have access to simple and quick veg food without any of the 'quirky' vegan pantry items - such as nutritional yeast, agar, etc. Just easy, accessible veg recipes, that also happen to taste great.

With my new theme in mind, tonight's meal of Vegetable Stew with Dumplings is just that - quick, easy and accessible. This is a very flexible recipe that uses whatever vegetables you have on hand, including onions, celery and carrots, but can certainly (and should) include seasonal vegetables such as winter squash and root veggies.

The dumpling part is also easy since you can use a pre-made Bisquick-type of mix, or just make your own, using the recipe I have provided.

The adobo sauce (which comes out of the canned chipotle in adobo) is in every grocery store since the chipotle craze hit the culinary world a few years ago. The sauce gives you a little kick - not as much as adding a whole chipotle would - but also gives it a wonderful smoky flavor, which is also accented by the use of smoked paprika (if available) as well.

(Thanks for all your smokey ideas, Tami! American Vegan Kitchen has opened my eyes to using both chipotles and smoked paprika. Love it!)

No need to be vegetarian, vegan or even a cook for this one.

Cost Breakdown

onion, celery, carrot, garlic: $1

vegetables: $4

(I used parsnip, celery root, butternut squash, turnip)

legumes: $1

(I used peas)

chipotle in adobo sauce: $.25

spices, herbs: $1

flour, coconut oil, nondairy milk: $2

Total to make 5 servings:

$9.25

Vegetable Stew with Dumplings Recipe

southwest wheat-meatloaf

This recipe, Southwestern Wheat-Meat Loaf, is out of American Vegan Kitchen by Tamasin Noyes. This was terrific, held together and the flavors were wonderful, but the gravy she recommends you serve with it, Jalapeno Gravy, is worth its price in gold. I exaggerate not when I say we were all licking our plates. Just make sure to toast your flour with the nutritional yeast when making the roux. A golden roux (cooked for about 5 minutes) with the nutritional yeast and the adobo sauce combination gives this gravy such a unique and lovely smoky flavor.

 Outstanding.

I served it with garlicky Swiss chard and mashed potatoes. There was hardly anything left over to put away. Saved fridge space.

Cost Breakdown

TVP, gluten, seitan, flour: $4

oil, veg. broth, nutritional yeast: $2

potato, chard: $6

spices, chipotle: $1

onion, pepper, jalapeno,garlic: $2

tamari, corn, ketchup: $1

Total to make 5 servings:

$16.00

benedict

It is David's birthday week and he had run of the menu for this weekend and next week.

Almost always requested is Benedict, but since I've made it twice for this blog already, I wanted to make it differently. Instead of regular "Canadian Bacon" and Hollandaise Sauce, I decided to make it with Vegan Chorizo and Chipotle Hollandaise.

Although one would expect it to be ubber spicy, it had just enough spice to make it delicious and different.

Another difference with this Benedict post is that I made a How-To Breakdown for Benedict. If you choose to make it as a regular Benedict, I included appropriate instructions.

Cost Breakdown:

tofu: $2

nutrtional yeast, spices: $1

English Muffin: $3

Chorizo: $3

veganaise, lemon, Dijon, turmeric: $2

Total to make 12 Benedicts:

$11.00

incrediburger with chipotle cream and shaved cucumber

I had these Incrediburgers in the freezer since July and needed something quick to make for lunch. These came out of the freezer, went into the toasted oven, got a little splash of olive oil and tasted fantastic.

This proves that Incrediburgers are great frozen - so go and make yourself a batch to have when you crave a burger.

In case you don't know, Incrediburgers are out of American Vegan Kitchen by Tamsin Noyes.

I made a Chipotle Cream sauce for my burgers using the peppers in adobo - again, I freeze what I don't use of the can to have when I want it - and Better Than Cream Cheese. I seasoned it, sprinkled some cilantro into it and slathered my Incrediburger with it. To keep the party cool, I added some seasoned shaved cucumbers.

They are in a pita because... you guessed it, I had some pita frozen.

You'd think I haven't been to the grocers yet this week!

Cost Breakdown
burgers: $3
cucumber: $1 (sale!)
chipotle: $.50
pita: $2
cilantro and cream cheese: $2
Total to make 5 burgers:
$8.50

chipotle mashed potatoes stuffed portobello

When we first discovered veganism, as I have blogged before, the beginning was not just difficult but very unappetising. Robin Robertson's Vegan Planet was one of the first books that made food delightful at last. Tonight's meal was one of our favorites. So much so that after we first made it we had it at least once a week for many following weeks.

Now there are some culinary critics who report that certain foods are becoming a fading fad- chipotle peppers for one -  but I say it is only a fad if you are following the trends of the day and not your own palate. For me the smoked jalapeno is here to stay no matter what a foodie thinks should grace my plate.

Minced chipotle peppers added to mashed potatoes are a perfect palate pleaser. Spicy, smoky and sweet, it is a sensual reminder of delicately balanced food. To get the most perfect mashed potatoes that are not gummy follow a few key guidelines:

1) Cook your potatoes very well, until they are falling apart.

2) Mash without any liquid. After you add liquid do not mash anymore.

3) Add the liquid and stir to combine, almost folding the ingredients together. To get whipped potato's add more liquid. The potatoes will soak it up. 

I accented the tamari in the grilled portobellos by adding toasted sesame seeds to the garlicky green beans. 

David thanked me sweetly for making this. This dish just keeps on giving.

Cost Breakdown:

portobello: $5

potatoes: $4

chipotle: $1

green beans: $3

tamari, garlic, Earth Balance, almond milk: $2

Total to feed a family of 5:

$15.00