Pasta with Seitan, Mushrooms, and Sun-dried Tomato Pesto

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The cream sauce is made from silken tofu, roasted garlic, and vegan parmesan.  I used brown rice pasta, mixed that together with some basil, and then added the finished seitan and mushrooms.

The seitan and mushrooms were marinated with lemon juice, garlic, and basil:  marinating-seitan-and-mushrooms

The pesto topper has sun-dried tomatoes, live sprouted almonds with marinara spices, basil, garlic, olive oil, and salt, the Vegan With a Vengeance recipe with a little less oil.

I hope he likes it!  :)

Brooklyn Pad Thai w Thai-Style Seitan

Pad Thai recipe from Vegan With a Vengeance, my favorite, with bean sprouts, chives, broccoli, green beans, carrots, cilantro, lemongrass, onions, peanuts, and garlic.  I made the Seitan O’Greatness recipe, but with chilies, ginger, coriander, lemon peel, and peanut oil.

I made my own noodles for this recipe with spelt, oat, and unbleached white w/ wheat germ flours.  The protein for the pasta alone (for 6 small servings) was 41 grams.  The seitan added 172 grams.  The person I am making these dishes for likes to eat lower fat and high in protein.

VeganMoFo – Favorite Dish for Company, Weeknight

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One of my favorite quick dishes that I like to serve to others is Pad Thai, especially the recipe from Vegan With a Vengeance, with some extra vegetables thrown in.  You can’t beat the garlic, lemongrass, chile, peanut, and lime flavors – such a great combo!

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VeganMoFo – Favorite Foods

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Between legumes, nuts, seeds, vegetables, fruits, and whole grains, it’s hard to pick one from each category as a favorite, but for VeganMoFo (and only during this special month-long project!  :p), I will attempt to do so.

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If I had to choose a favorite legume, I think it would be white beans, specifically the cannellini variety.  Besides being high in protein, dietary fiber, calcium, and iron, they have great taste and a creamy texture to boot!

Excellent in my Cajun white bean soup and white bean gremolata with lemon, garlic, parsley, and extra-virgin olive oil, I’m guessing this legume also makes quite the appearance in Veganomicon’s Leek & White Bean Cassoulet with Biscuits.  Stay tuned!

In the meantime, try the white bean & tempeh patties or white bean gravy from Vegan With a Vengeance.

Photo from PinkHairedGirl!!

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Cajun white bean soup with recipe:  http://utopiankitchen.wordpress.com/2007/10/22/cajun-white-bean-soup/

White bean gremolata with bread & pita chips:

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Ravioli w/ Basil Ricotta

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Vegan With a Vengeance for ricotta

Finally, I made something picture-worthy!  I’ve been eating a lot of greens and broccoli.  In fact, broccoli was my appetizer to this dish.  :)

Let me just say, when people tell you that fresh pasta is so much better than dried, they are not exaggerating.  Fresh is delicious!  I love the texture and the fun of making the sheets, and then cutting them or making the raviolis.  I made some whole-grain spelt fettucine as well.

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Miser Wat Craze Continues

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You know what I missed when I was on vacation?  Ethiopian food!  This time, the miser wat is accompanied by Vegan With a Vengeance crepes, and they make a nice pairing, without the headache of making injera that may not turn out.  By the way, I use a cast-iron skillet for the crepes and have no problems with sticking; it’s an excellent recipe.

Spinach & Millet Polenta w/ Pesto

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Vegan With a Vengeance

This is definitely my favorite way to eat millet, and I have made this recipe quite a few times!  This time, I served it with a basil pesto instead of a sun-dried tomato pesto, but I had fresh and sun-dried tomatoes on the side with my dish.  It’s very easy to make and millet forms into squares just as easily as cornmeal/polenta.  The polenta is low in fat, but the pesto adds enough richness and flavor to make a complete meal!

Some Fair-Trade Diamonds

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Don’t buy your special someone diamonds (http://www.artsci.wustl.edu/~anthro/courses/306/africa_diamond_wars1.htm).  Encourage peace with these date-nut diamonds from Vegan With a Vengeance.  Has coconut, a flaky crust, and walnuts.

Tofu Scramble in Pita

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Vegan With a Vengeance

Eat this hot or cold, left over or not, with veggies or just spices! My favorite tofu scramble. Actually, the only one I will eat so far. I made one years ago with Gimme Lean, which was the turning point in which I didn’t like any items that were similar to “meat.” I’ve also made this topped with avocado, but this time, it has green bell pepper, onion, and carrots.

Tofu, Tempeh-White Bean Sausage Patties, & Cheese Bagels

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Vegan With a Vengeance

I had to put this together quickly, as we are going skiing tonight. It’s a bagel with Vegan Gourmet cheddar, a tofu cutlet (seasoned with rosemary, garlic, salt, turmeric, and nutritional yeast), and VWaV tempeh & white bean sausage patties. The salad has baby spinach, lemon-chive dressing, roasted pumpkin seeds, and dried cranberries. How’s that for fuel prior to exercise?