Hello, hello Dear Readers! Happy Winter Solstice!
Today marks the shortest day of the year, but that means that the days from here on will be longer and brighter. It's been a tough year for all, and I hope that you and yours are doing the best you can. No doubt that 2020 kept on taking, but today signals a brighter future - I sincerely hope, for all.
Since it is the end of the season, I am releasing my second free meatless, vegetarian and vegan zine, this one for Fall 2020. You can head to the ** free zine ** page above (Link HERE) and download your zines for free. Printing instructions are in the pdfs; it is an easy way to have fast and easy recipes at your fingertips.
This past season I have prepared staples, like the
1. Complete Roast recipe above, with all the required sub-recipes. The Roast takes about 3 hours of time to make, but it is mostly hands-off. If you make it for a large group next year, double the ingredients and enjoy your feast.
12. The Easy Simple Seitan recipe was part of the Picatta dish, which only takes 15 minutes to get to the table. It is a family favorite and I hope more of you try it.
6. Breakfast Tofu is a life-savor for any morning. My hubby and I have been enjoying a daily breakfast sandwich made with the Breakfast Tofu on an English muffin, with a vegan sausage and vegan cheese. It is hearty and delicious and ready in 10 minutes. Faster than any drive-thru.
Fall is a great time for soups, and I showed you how to make
7. Chicken-free Rice Soup , which you can completely customize and is ready in 30 minutes. This winter I will be bringing you a soup like it, but cooking the rice in the soup so you won't even have to do that separately.
11. Southwest Vegetable Soup was a take-on the Chili's restaurant version. Apparently it is a very popular soup and I can see why. Another very easy but very fast soup to make. Please try it! It is thick and flavorful.
4. Ranking high on the blog is Vegan Beef and Barley Stew. Yes, it is hearty and filling. It is perfect for cool weather. Use the slow cooker, pressure cooker or the stove.
In addition to the Breakfast Tofu Sandwich, I also brought you
2. French Dip. Easy Simple Seitan is perfect here (recipe is in the zine for Easy Simple Seitan - takes 45 minutes to cook, with 5 minutes prep) but the real star is the au jus. Making vegan au jus is completely doable and this recipe shows how wonderful it can be. Not more than a few ingredients and a little simmering.
9. Curried Chicken-free Salad sandwiches are amazing! This is made with Soy Curlz (which I will do a Making Monday post for), but store-bought protein or seitan would work as well. Even Savory Tofu (again, another Making Monday for the winter!) is excellent in this take on Whole Foods Curried Chicken-free Salad recipe.
Since pasta is a food group for many of us, I made
8. Creamy Vodka Sauce Pasta. This is my eldest daughter's favorite pasta dish! I know making your own nut milk is at first daunting, but try it. You'll be surprised how a little practice with making your own nut milk reaps a lot of reward.
10. Creamy Lemon Pasta with Crispy Lentils brings some brightness to a droopy day - lemons tend to do that for me. They are a bit of sunshine. In fact, lemons are a cool-weather fruit, so it is very apropos that they should be best at the time of growing darkness. The crispy lentils are a bit of surprise here, but the flavor profiles are in harmony.
Finally for some "main" meals. I guess those would be anything that doesn't fall into the previous categories.
3. Kung Pao Tofu happens to be the all-time high ranker on this blog. It has had the most views. With that in mind, I created this recipe that emulates that one, but is easier and faster. An old refrain, I know.
5. Shepherd's Pie is another perfect fall or winter dish. This one is easy to make and uses vegan grounds. Of course, use lentils if you like and swap vegetables in and out. You can even make it with cauliflower mash instead of potatoes.
12. Picatta has already been mentioned above, but another shout-out can't hurt.
Alfredo Scampi Pasta Bake is a new recipe, but it is already garnering plenty of interest. I can see why - with a prep time of 5 to 10 minutes, it being a Dump Dinner and tasting good - there is a lot to like! And this coming winter I have a few more Dump Dinners scheduled - something else to look forward to.
The only thing left to do is get the pdf, figure out what you haven't made, yet, and start creating your menu.
Enjoy!
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