VegWeb is a site that we've been frequenting. They have a plethora of recipes WITH PHOTOS! I'm not a fan of trying a new recipe if I haven't seen a photo of the outcome. Even a crummy phone photo is better than none at all (and most of my photos have been with the phone lately). I love looking through these recipes and seeing "normal" food that my family will happily eat.
Well, broccoli-rice casserole (what we always called it) is a huge family favorite, so I was hoping to find something that my peoples would enjoy. I'm already thinking about Thanksgiving, where I will be providing several vegan options for our extended family. Broccoli-rice casserole is a staple at our family's Thanksgiving table. Yes, I know, it's months away, but a busy mom has to plan!
We were excited to try Broccoli, Rice & Cheese Casserole!
The first hiccup in executing this meal plan was poor planning. I didn't carefully read the recipe, nor did I research what "nutritional yeast" is before sending Daddio to the store. Oops! That was issue number one. Issue number two was that we were in a huge hurry and didn't stick closely to the procedural directions. That part didn't really come back to haunt us, though. It all worked out in the end.
The basic run down was that we really liked this recipe, but will tweak it next time and hope for a more palatable outcome. Here's the skinny:
1. The color was a bit too bright yellow. Almost unappetizing. Possibly cut mustard and tumeric amounts or add some paprika to balance.
2. Cheese was unnecessary. Cut that next time. Belle actually picked the cheese out and just ate the rice and broccoli. The creamy sauce is substitute enough for the cheese.
3. Add some sautéed onions. I love the oniony flavor of our family's traditional recipe. This recipe was almost sweet to me.
4. Add extra broccoli.
5. MUST have nutritional yeast for flavor and richness.
So, we will definitely try it again and will review the recipe again. I'm glad we have a starting point, and now can figure out a way to make it even more like the Thanksgiving staple we're sure to crave. :)
Saturday, August 31, 2013
Wednesday, August 28, 2013
Recipe Review: Portobello Pizzas!
Oh, pizza! How we love you! The kids were happy to try this pizza recipe that was recommended to Daddio by one of his colleagues. Yummy!
Portobello Pizza
A few days ago we became vegan. Yesterday, we had portobello pizza. It was amazing! It is basically mushroom pizza. I enjoyed it. It had vegan cheese, pizza sauce, and sautéed zucchini. I liked the zucchini the best. Also, the mushroom we had it on was chewy and slick. It gave the pizza a meaty flavor.
Written by Belle, age 9.
Recipe adapted by Moma
Ingredients:
-5 portobello mushrooms
-pizza sauce (we actually used organic spaghetti sauce)
-zucchini, quartered & sliced
-vegan cheese
-olive oil
1. Gently twist portobello stems to remove them, and scrape the gills out with a spoon. Wipe gently with wet towel.
2. Rub olive oil on both sides of portobellos.
3. Place the mushrooms, gill side down, on the grill for 8 minutes (ours was set about 400 degrees).
4. While the mushrooms are heating on the grill, sauté the zucchini pieces in olive oil on the stove top.
5. Remove mushrooms from heat, place gill side up on a baking sheet. Top with sauce, cheese, and sautéed zucchini.
6. Place mushrooms back on the grill, topping side up. ;) Close lid and allow grill to work like an oven, melting the cheese and toppings into gooey goodness. This takes about 5-7 minutes.
7. Remove portobello pizzas gently to a baking sheet and allow to sit for a couple of minutes. This helps everything kind of thicken up so it's a bit more manageable.
We ate our portobello pizza alongside roasted asparagus, a family favorite.
**This recipe was a hit with everyone, including our 3 year old!**
Portobello Pizza
A few days ago we became vegan. Yesterday, we had portobello pizza. It was amazing! It is basically mushroom pizza. I enjoyed it. It had vegan cheese, pizza sauce, and sautéed zucchini. I liked the zucchini the best. Also, the mushroom we had it on was chewy and slick. It gave the pizza a meaty flavor.
Written by Belle, age 9.
.JPG) |
| Portobello Pizza |
Recipe adapted by Moma
Ingredients:
-5 portobello mushrooms
-pizza sauce (we actually used organic spaghetti sauce)
-zucchini, quartered & sliced
-vegan cheese
-olive oil
1. Gently twist portobello stems to remove them, and scrape the gills out with a spoon. Wipe gently with wet towel.
2. Rub olive oil on both sides of portobellos.
3. Place the mushrooms, gill side down, on the grill for 8 minutes (ours was set about 400 degrees).
4. While the mushrooms are heating on the grill, sauté the zucchini pieces in olive oil on the stove top.
5. Remove mushrooms from heat, place gill side up on a baking sheet. Top with sauce, cheese, and sautéed zucchini.
6. Place mushrooms back on the grill, topping side up. ;) Close lid and allow grill to work like an oven, melting the cheese and toppings into gooey goodness. This takes about 5-7 minutes.
7. Remove portobello pizzas gently to a baking sheet and allow to sit for a couple of minutes. This helps everything kind of thicken up so it's a bit more manageable.
We ate our portobello pizza alongside roasted asparagus, a family favorite.
**This recipe was a hit with everyone, including our 3 year old!**
Recipe Review: Lentil Tacos
A couple days ago our family decided to go vegan. A vegan is someone who doesn't eat anything produced by an animal (eggs, milk, cheese, meat, and animal fat). The very first night we ate lentil tacos. I wasn't sure how it would taste Usually, our mom makes tacos that have beef or turkey and cheese, which we couldn't have. Instead, we substituted lentils for beef, and soy-based cheese instead of dairy. It was delicious, just like a regular taco! It did have a yummy twist though, because of the lentils. They had a smooth texture and slightly different flavor than beef.
I was afraid that I would miss the flavor of the foods that we're used to eating. I think it's just a matter of finding delicious substitutes, like lentil beans and soy-based cheese. It may be different but it still tastes great!
Written by Sunshine, age 13.
Lentil Tacos
I was afraid that I would miss the flavor of the foods that we're used to eating. I think it's just a matter of finding delicious substitutes, like lentil beans and soy-based cheese. It may be different but it still tastes great!
Written by Sunshine, age 13.
 |
| Lentil Taco |
Lentil Tacos
Recipe by Moma
Ingredients
Ingredients
* 1 cup finely chopped onion
* 1 garlic clove, minced
* 1 teaspoon canola oil
* 1 cup dried lentils, rinsed
* 1 tablespoon chili powder
* 2 teaspoons ground cumin
* 1 teaspoon dried oregano
* 2 1/2 cups vegetable broth*
* 1 cup salsa
* 12 taco shells/tortillas
* 1 1/2 cups shredded lettuce
* 1 cup chopped fresh tomato
* soy-based, dairy free cheese
* 1 garlic clove, minced
* 1 teaspoon canola oil
* 1 cup dried lentils, rinsed
* 1 tablespoon chili powder
* 2 teaspoons ground cumin
* 1 teaspoon dried oregano
* 2 1/2 cups vegetable broth*
* 1 cup salsa
* 12 taco shells/tortillas
* 1 1/2 cups shredded lettuce
* 1 cup chopped fresh tomato
* soy-based, dairy free cheese
Directions
1. In a large nonstick skillet, saute the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly. (To be totally honest, I usually have to add more broth and let it continue simmering to get the lentils to the consistency we like.)
2. Stir in salsa. Spoon about 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, cheese and Tofutti sour cream.
*I used homemade veggie broth: I added about 1/2 onion, 3 cloves garlic, 4 bay leaves, a cup of broccoli, two cups of carrots, and a head of celery to a large stock pot. Cover with water and bring to a boil. Cover pot, reduce to a simmer, let cook for an hour. Strain veggies for purée, remaining liquid is your veggie broth. Add salt and white pepper as desired.
2. Stir in salsa. Spoon about 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, cheese and Tofutti sour cream.
*I used homemade veggie broth: I added about 1/2 onion, 3 cloves garlic, 4 bay leaves, a cup of broccoli, two cups of carrots, and a head of celery to a large stock pot. Cover with water and bring to a boil. Cover pot, reduce to a simmer, let cook for an hour. Strain veggies for purée, remaining liquid is your veggie broth. Add salt and white pepper as desired.
Monday, August 26, 2013
In the beginning...
This morning was designated Documentary Monday. We started out by watching animal fact videos on YouTube, and then moved into the documentary list on Netflix. There were so many to choose from, and our second show was Vegucation (getvegucated.com). I thought it would be eye opening, and might help me convince my middle kiddo to embrace our meatless meals (she has an aversion to legumes). It worked!
We have talked many times about going meatless. This documentary pushed us past vegetarianism into veganism. This is something I've never done (I did have a pollo-vegetarian phase during high school and college) and while it is a bit daunting, I'm definitely up for the challenge. I love cooking and trying new recipes, and now we'll be trying new recipes with new ingredients.
The first task was cleaning out the pantry, fridge and freezer. We have several bags of food that we're looking to re-home. We tried to eat pretty healthy before, so the kids were happy to see that a lot of our pantry items are still there.
We currently have veggies simmering into a delicious smelling broth for our lentil taco recipe, which will be our first, official herbivore meal this evening.
The next step is a trip to the grocery store. As Daddio says, "Wish us luck!" :)
We have talked many times about going meatless. This documentary pushed us past vegetarianism into veganism. This is something I've never done (I did have a pollo-vegetarian phase during high school and college) and while it is a bit daunting, I'm definitely up for the challenge. I love cooking and trying new recipes, and now we'll be trying new recipes with new ingredients.
The first task was cleaning out the pantry, fridge and freezer. We have several bags of food that we're looking to re-home. We tried to eat pretty healthy before, so the kids were happy to see that a lot of our pantry items are still there.
We currently have veggies simmering into a delicious smelling broth for our lentil taco recipe, which will be our first, official herbivore meal this evening.
The next step is a trip to the grocery store. As Daddio says, "Wish us luck!" :)
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