May 16, 2011

7-layer mexican salad

Lunch time can be quite a fiasco at our home, especially if we don't plan the menu out properly. The kids want food they like and I want to make something that is unusual but still healthy. Clearly with all of the tumult we needed to come to a compromise. Lunch should be easy, quick and a no-brainer. Discussion should not even have to take place, and arguments should be as far removed as the moon.

To make everyone happy, including the cook, be that person child or adult, the kids and I wrote down 30 dishes they liked enough to agree to and I agreed were healthy and fast. We have put those meals on rotation during the week for lunch and it has worked beautifully. This can be an effective way to by-pass all the hastle of picking and choosing what to make for lunch for anyone, families or singles, homeschoolers or out of the home workers. It just makes sense. Since the breakfast repertoire of most folks tend to be varied between 5 to 10 kinds of dishes at the most, choosing between 30 lunch items is different enough to satisfy most people and consistent enough to make deciding lunch much simpler.



7-Layer Mexican Salad with Creamy Salsa Dressing. This one became a favorite after the girls had it at a sleepover on the U.S.S. Barry  (Girl Scout adventure). The key to this salad is to have the proper proportion of topping ingredients to lettuce. Too much lettuce ruins the entire experience. My salad has avocado, tomato, black beans, carrot, onion, vegan cheese, peppers. The dressing is about 2/3 vegenaise and 1/3 homemade salsa. You can use whatever topping you prefer, just make sure to keep the lettuce at bay: about one (toppings) to one (lettuce) ratio.

Cost Breakdown

avocado: $2
tomato: $2
beans: $2
carrot: $.50
lettuce: $2
cheese: $1
pepper: $1
salsa, vegenaise: $2
Total to make 6 servings:
$12.50


May 13, 2011

FNF - pretzel-fried steak

Food Network Friday!

This month's veganized version for Food Network Friday, brought to you by Tami Noyes, is Aarti Sequeria's Pretzel-Fried Steak. She is the latest Food Network Star who is introducing Indian meals to Food Network's fans, but with a twist. This recipe, however, is not so unusual - it just sounds that way. The only real Indian aspect is the fenugreek in the flour mixture and the mango-chutney gravy. The pretzel is unusual, but not in an Indian way. 

This is a country-fried steak, using ground pretzels as the coating instead of flour. Although I didn't find that the coating made too much difference in the crunch department, it was unique and the family loved it. Of course, the family loves it when I deep fry anything, be it kale or seitan.

Aarti calls for eggs in her recipe. I used to freak out about the coating adhering to the seitan or tofu during frying, but since last year, I have had the honor of frying a bunch of stuff - in fact, more so than I had in all my life total - and I can say with certainty that it is as easy as coating the ingredient in a non-dairy milk, sans eggs. 

In other words: flour, nondairy milk, coating. Simple. No need for anything complicated like flax meal (although it wouldn't hurt health wise!) or fresh cashew milk (as I previously claimed). Coat and let it sit for 15 minutes. Fry. Eat.

The gravy was good, but I was really craving the cream gravy.

I couldn't get away by not making mashed potatoes, but I did wind up making Aarti's side dish of Greens n' Beans, which is a recipe of greens coated with a cilantro pesto. I changed things up a bit by using parsley instead cilantro and substituting Brussels sprouts, green beans and oyster mushrooms for the kale and beans. So, almost everything got swapped.

As for the beef, I used a pressed tofu and a seitan recipe I am experimenting with. I did keep the whole experience gluten free, which is why I also made the tofu. Gluten Free pretzels can taste like twigs or like pretzels. After eating our way through Whole Foods' snack section, the family chose Glutino. This is a delicious, albeit expensive, brand.

Food Network Friday is open to anyone who would like to join in the fun, so get over to Tami's site and get cooking!

Cost Breakdown

seitan, tofu: $5
flour (GF), pretzel (GF), soy milk: $3
spices, seasonings: $1
potatoes: $3
chutney, onion, stock: $2
Brussels sprouts, mushroom, green beans: $7
parsley, almonds, oil: $3
Total to make 6 servings:
$24.00