Thursday, March 19, 2009

Portobello Mushrooms with Mashed Potatoes and Fried Leeks

This recipe comes from Vegan Planet, but instead of hollowing out the inside of the mushroom and stuffing it with the mashed potatoes as suggested, I served the potatoes on the side in order to utilize more of that delicious, meaty 'shroom. I also marinated the mushrooms in tamari, olive oil, and crushed garlic. Oh, and I've discovered the goodness that is fried leeks. I'm going to have to do that more often. I had my 'shroom plain with some fried leeks sprinkled on top, and a bit of ketchup. Jeffrey had his on a bun with lettuce and Vegenaise.

Roast Beef and Cheddar Sandwiches

That's right, another vegan take on fast food. When we go to Sunflower Market, we are forced to see the giant pictures of roast beef and cheddar sandwiches plastered on the windows of the Arby's in the complex. So we decided that a roast beef and cheddar is definitely veganizable.

Ingredients (for two sandwiches):
Hamburger buns (homemade or store-bought)
One package of Tofurky Philly-Style Steak
One recipe of Cheez Whiz from The Ultimate Uncheese Cookbook

Toast buns, then spread Vegenaise on each side. Heat up five slices of Tofurky and arrange on bottom bun. Top with a generous portion of "cheese sauce," followed by the top half of bun. I served the sandwich with roasted Brussels sprouts.

Monday, March 2, 2009


I have been meaning to post my pizza recipe for a long time, but the pie is usually eaten before I get a chance to take pictures. I have used several different toppings for pizza in my day, but the most recent and most popular lately is cremini mushroom and sausage-style seitan. I also threw some leftover black olives and jalapeno on as well, and it was delicious. If you choose to make your own pizza dough, which I do, more recently with the aid of a bread maker, you can find a good recipe in Vegan Planet. If you use a store-bought crust, which I used to do, you are still fine. But I think the homemade crust is better.

Ingredients (to make one 12-inch pie):
pizza sauce, storebought or homemade, enough to cover the crust, or more if you like a saucy pie
vegan mozzarella cheese (one again, I used FYH)
sausage-style seitan (from La Dolce Vegan)
five or six cremini mushrooms, sliced thinly
1/2 yellow onion, chopped
1/2 green bell pepper, chopped
whatever other ingredients you may have hanging around

Saute the onion, peppers, cooked seitan, and mushroom in a bit of olive oil for about five minutes. Prebake the crust at 450* for about five to seven minutes. Spread pizza sauce on the crust, followed by grated cheese, then the toppings. Bake for an additional 10 to 15 minutes. Cut into eight slices and serve.