Asian-Inspired Apples & Tofu

This recipe is adapted from one I found in Isa Chandra Moskowitz's cookbook, Appetite for Reduction: 125 Fast and Filling Low-Fat Vegan Recipes. It was one of those situations where I had a bunch of apples, a bunch of tofu and some noodles on hand, so I flipped through the indexes of all my cookbooks to see if there was a recipe that might miraculously meld these random ingredients. And, sure enough, there was! Aren't cookbooks just so magical? I took a few liberties with the original recipe since I didn't have all of Isa's ingredients on hand, so this is my version of the recipe. I hope you will enjoy it. We sure did!

1/4 cup water
5 tablespoons white miso
1/4 cup mirin
1 tablespoon ground ginger
3 cloves garlic, minced
2 tablespoons liquid aminos
1 pound extra-firm tofu, drained and sliced into equal triangles
1 pound sweet red or pink apples; peeled, cored and sliced thin
1 10-ounce pack of Chinese rice noodles, cooked according to package
Handful of arugula, cut in chiffonade fashion
Toasted sesame seeds (for garnish)
Sriracha (for garnish)

• Preheat oven to 375 degrees.
• Stir water, miso, mirin, ginger, garlic and liquid aminos together in a small bowl until well-mixed.
• Place your tofu triangles side by side, but not touching, in a 9 x 13" baking pan. 
• Pour the marinade of the top of the tofu. If you like, you can flip the tofu and jiggle the pan to make sure every side is coated, but you don't have to.
• Layer the apple slices over the top of the tofu.
• Cover with tin foil and back for 30-45 minutes.
• Garnish with arugala, sriracha and sesame seeds.
• Enjoy!

Mexican Shepherd's Pie

I was recently lamenting in the Herbie Parents Facebook Group that my daughter is getting sick of all my usual dishes. She told me last week that she never wants to eat tofu scramble "EVER again.!" In her defense I do make it a lot, like a lot-lot. I can't help it! Isa Chandra's recipe over a stovetop-heated corn tortilla with a bunch of fresh guacamole on top is the greatest breakfast known to mankind.
Anyhoo, the point is that I requested new recipe ideas in Herbie Parents and I got a lot of great suggestions in return, including a recipe called "Katie's Mexican Tamale Pies," from the Chocolate-Covered Katie blog.
I am far too lazy to make teeny pies out of anything that isn't sugary sweet and/or doused with chocolate, but I definitely liked the looks of this recipe. So, I took the basic idea of the recipe, tinkered with it and added a a few new things, then casseroled the whole thing and topped the finished product with guacamole.
The verdict from my five-year-old? Total success! She loved it. I hope you will too. Special thanks goes out to my peeps in Herbie Parents for this one!!

1 15-ounce can pinto beans, rinsed and drained
1 15-ounce can diced tomatoes
1 small package frozen corn (about 2 cups)
1 12-ounce package LightLife Smart Ground
2 tablespoons Homemade Taco Seasoning (or more, to taste)
1/4 cup vegetable broth, or water
1 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon garlic powder
2 2/3 cups water

• Preheat oven to 350 degrees.
• Place the beans, tomatoes, corn, SmartGround, taco seasoning and broth into a large pot and cook over medium heat, stirring occasionally, until corn is thawed and all ingredients are well-seasoned. Taste, taste, taste to make sure it's perfect. 
• While your filling is warming up, go ahead and prep your polenta topping. 
• Mix the cornmeal, salt, garlic powder and water in a medium saucepan and cook over medium-high heat, stirring frequently, until boiling. Then, reduce the heat the low and allow the mixture to simmer until thickened, still stirring frequently.
• Spray a medium-sized casserole dish with a light coating of oil. Place your bean filling into it, then top with the polenta, spreading it evenly over the top.
• Bake for 45 minutes.
• Remove from oven and allow to sit for five or ten minutes, until bubbling stops around the edges.
• I highly recommend that you whip up some homemade guacamole while your casserole is cooling. It tastes A-M-A-Z-I-N-G on the top!
• The next time I make this, I will probably throw in some onions and fresh cilantro, or maybe some fresh homemade pico de gallo. I think any or all would be fantastic additions! I just didn't have any on hand tonight.
• Enjoy!

P.S. I know Mexican Shepherd's Pie is a dorky name, but I couldn't think of anything else to call this dish. It looks remarkably like a shepherd's pie when you cut into it! Check this out...

Southwestern Black Bean Soup

I have my usual Autumn head-and-chest cold. I'll get another one sometime in January or February. It happens every single year, like clockwork. If the world ever goes to hell, and we lose our calendars, we can always tell the general month by when I get sick. Just remember that.
Needless to say, I haven't posted in a while. It's also needless to say "needless to say" but I like to say it. And I'm sick. So there.
The past few days have been a whirlwind of Tofurkey pizza, Amy's No-Chicken Noodle Soup with a side of vegan-buttered baguette, and hummus with chips and a side of kalamata olives. All of my favorite vegan comfort foods. The only thing missing is tabbouleh, dolmas, and candy. I need some sweets, people! And I'm too sick, and way too snotty and phlemmy and gross, to go anywhere near the kitchen and bake.
Can someone please send me a bucket of GoMaxGo bars??? I will put up a picture of you in my kitchen and pay homage to it daily. No, seriously, I will. *nods emphatically*

Needless to say (ha!), I didn't actually make this soup recently. I made it several days ago, when I was just starting to feel the ache in my sinuses. And I took one crappy picture (see photo above for evidence of craptastisity), then called it a day. But now I sure wish I had another big bowl of this stuff. It's so yummy! Very hearty, a bit spicy, with a stick-to-your-ribs quality that would really perk me up right now.

Go forth and make. Think of me while you're cooking. Think of where, in your city, you can purchase GoMaxGo bars at a decent price. Think of poor, sick, snotty Jen and how much she would enjoy some sweets. Email Jen for her mailing address. Stamp and send. Don't forget to include your picture! A drawing will suffice. Really, anything that I can pay daily homage to will suffice.
Oh wait! I can sweeten the deal. (I really, REALLY need some candy, dammit!) Any vegan bloggers who send me a GoMaxGo bar (or two or three...) will have a special feature right here on Bankrupt Vegan about their blog. I might even make a recipe or two and post the photos. You got it? Candy bars equal blog-love.

Now, go make this soup. It's totally bad ass.

1 large onion, chopped
1 large carrot, chopped
2 stalks celery, chopped
3 garlic cloves, crushed and chopped
1 tablespoon extra virgin olive oil
2 tablespoons Homemade Taco Seasoning
4 cups vegetable broth
1 15 ounce can of black beans, drained and rinsed
1 15-ounce can of whole kernel corn, drained and rinsed
1 15-ounce can of diced tomatoes, undrained
1 tablespoon tomato paste
1 bay leaf
1 bunch fresh cilantro leaves, finely chopped
1 package Tofurkey Italian Sausage links, sliced and cooked (optional)
Salt and pepper, to taste
First, chop your vegetables and have them ready to go.

• Preheat a large pot or Dutch oven. Add oil and allow it to heat up for a minute or so. 
• Add vegetables and gently saute until they are cooked through. 
• Add taco seasoning and stir to coat vegetables. 
• Add broth, beans, corn, tomatoes, and tomato paste. Stir well. Add bay leaf and stir again. 
• Bring to a boil, then reduce heat and allow to simmer, stirring occasionally, for about half an hour.
• Add cilantro leaves and allow to simmer a few more minutes.
• If you're using the Italian Sausage, go ahead and slice it and cook it while you're soup is simmering. I just cook the slices in a little oil on a cast iron skillet until the edges are brown. Add it into the soup at the same time you add your cilantro.
• Add salt and pepper, to taste.
• Enjoy with a side of warmed and buttered corn tortillas.

A Big Fat Bowl of Comfort

Today has just been one of those crappy, ho-hum days where my sick, grumpy daughter is puking on everything in sight and the best thing on TV is Satan's School for Girls, starring Shannon Doherty (which, I'll admit, I am watching with perverse fascination). My cat's are whining. My kid is whining. Now I'm whining... I finally decided "enough is enough!" So, I set out to make some good old-fashioned comfort food. Sadly, my larder is pretty bare, but after a little digging I managed to piece together a delicious, and very nutritious, chili. And I'm happy to say that it turned out great! I'm working on my second helping as I type. Try it out - it's seriously good for what ails ya. Now it's time to go make some cupcakes and take a nap...

1 14-ounce package Ground Beef-style Gimme Lean, cubed
2 tablespoons oil
1 25-ounce can garbanzo beans, drained
1 15-ounce can kidney beans, drained and rinsed
2 kidney bean cans of water
1 28-ounce can diced tomatoes, drained
1 8-ounce can tomato sauce
1 vegetable bullion cube (no MSG)
1/4 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon chili powder
Pinch of cayenne pepper

• In a cast-iron or non-stick skillet, heat the oil over medium, then gently brown the Gimme Lean on all sides. No need to be methodical with this, just keep tossing it all around with a spatula until all pieces are nice and brown and slightly crispy on the outside.
• In a large pot, place all remaining ingredients. Stir well and heat to boiling. 
• Reduce heat to medium-low. Add Gimme Lean, stir well, then cover. 
• Allow to simmer for about 20 minutes.
• Makes 8 servings.

NUTRITION INFO (per serving):

Calories: 244.9 / Total Fat: 5.2g (Saturated Fat: 0.8g, Polyunsaturated Fat: 1.6g, Monounsaturated Fat: 2.3g) / Cholesterol: 0mg / Sodium: 855.3 / Potassium: 250.8mg / Total Carbohydrates: 35.8g (Dietary Fiber: 10.4g, Sugar: 3.9g) / Protein: 14.4g

The Vegan Slow Cooker: Simply Set It and Go

Appetite for Reduction: 125 Fast and Filling Low-Fat Vegan Recipes

Vegan Junk Food: 225 Sinful Snacks that are Good for the Soul

Coconut Curry "Resurrection Bowl"

As you may have noticed, I've been busy resurrecting the Bankrupt Vegan site, and updating all of the previous posts with new photos (I have no clue why the old photos disappeared) and nutritional information. So, here's the almost-quick version of what's been going on with me...
Regular readers will remember that I gave up veganism a few months back with the hope of curing my chronic fatigue and my inability to lose weight. And, for a while, it seemed to work. For a short time I felt like I was thriving. But the weight came creeping back on (with a vengeance), the energy flagged once again, and old chronic health problems that I had all but forgotten about reared their ugly heads.
One was arthritis - I'm only in my 30s, but I have it bad, partly because of genetics, and partly because of knee surgery in '88. But a vegan diet is also an anti-inflammatory diet and when I ate vegan, my only reminder of the arthritis was an occasional ache when the weather changed. Problem number two is several uterine fibroid tumors, which I have kept in check over the past few years by eating a vegan diet. [Those who know my story may recall that it was a trip to a free Cancer Project workshop that started me on this vegan journey to begin with.] But, after a few months of feeding the tumors with hormones from animal protein, I was quickly reminded of their existence by extreme pain and a host of... um... how shall I say.... "lady problems." Several days of each month is now spent in bed and in terrible pain. The tumors have gotten so big that my abdomen is tender to the touch and I can't even let my daughter sit in my lap without yelping in pain.

Desperate for answers, I recently wrote a letter to my trusted friend Katherine from Plant-Based Health and The Cancer Project, asking her advice about my struggles and what nutritional road I should take. I told her about the problems I experienced the last time I was a strict vegan - low energy and the inability to lose weight - and I told her about the problems I was experiencing as an omnivore - painful arthritis, initial weight loss followed by more gain, and the rapid growth of fibroid tumors that were causing extreme pain.
Her answer? Cutting out animal products to stop the influx of excess hormones, which are feeding the tumors, is the key. And then... get this... Fiber! Lots and lots of fiber. Which makes sense because toxins and excess hormones attach to fiber and are carried out of the body on it. In the poop, you see. It's also her recommendation that getting enough fiber may work to cure my energy crisis too.

So, I'm back. I'm back and I'm going to make veganism work for me, and I'm going to experiment with recipes until I find what keeps me going. I'm going to thrive. I'm definitely happier cooking as a vegan. I love vegan baking. And, even though compassion for animals was not my initial motivation for becoming vegan, I do love that no animals are harmed in the making of a vegan dinner. It's just a really nice feeling.

So, in honor of my return to veganism, my return to health, and my return to the wonderful world of vegan cooking and baking, I present to you, "The Resurrection Bowl."
Yeah, I know my last post (way back in June) is also a coconut-curry concoction, but I don't care. I love that flavor combination so hard!
This recipe makes a LOT of food, so it would be great for a potluck or to store in separate containers for quick lunches. Here's how you do it...

2 cups uncooked long-grain brown rice
4 cups water
1 head of fresh broccoli florets
1 15-ounce can garbanzo beans, drained and rinsed
1 purple onion, diced
1 large carrot, peeled and diced
4 cloves of garlic, minced
1/4 cup flaxmeal
1 small can of sliced black olives, drained
1 15-ounce can of coconut milk (don't use 'light', trust me)
1/2 cup of no-chicken broth or vegetable broth
1 tablespoon red curry paste, or more to taste
1 avocado, diced (for garnish)
A sprinkling of seaweed Gomasio* (for garnish)

• First, you want to cook up your rice. Boil the water, throw in the rice. Reduce the heat and cover until rice can be easily fluffed with a fork and no water remains. Takes about a half an hour.
• When rice is close to being done, throw all of your veggies, your beans and olives too, into a steaming basket (or a colander perched on top of a pot, which is what I use) and very lightly steam until veggies are just beginning to get tender. Broccoli will be bright green and still a bit crunchy.
• In a large pot gently stir together cooked rice, coconut milk, broth, flaxmeal, and curry paste. 
• Gently fold your cooked veggies into the rice mixture. 
• Cover and allow to sit for a few minutes on lowest heat setting, gently stirring occasionally, so that all of the flavors can mingle.
• When you serve, top with some diced avocado and seaweed Gomasio.
• Makes 8 servings.
• Enjoy!

*Ever heard of seaweed Gomasio? It is my latest obsession! There are several different varieties, but the seaweed version is my favorite. It's made up of sesame seeds, seaweed, and sea salt. It adds a lot of crunch and salty flavor, but has nowhere near the sodium of table salt. One teaspoon of the stuff has only 80mg of sodium. That's awesome! I sprinkle it on salads, soups, and even top my macaroni with it. I buy it at my local health food store, and it's only a couple of bucks for the jar you see in the photo. Seriously, try it. It's great!
P.S. Eden Organic did not put me up to this. I just honestly love this stuff.

NUTRITION INFO (per serving, calculated without garnishes):

Calories: 208.8 / Total Fat: 8.9g (Saturated Fat: 5.7g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 0.5g) / Cholesterol: 0mg / Sodium: 338.4mg / Potassium: 419.1mg / Total Carbohydrates: 25.7g (Dietary Fiber: 4.9g, Sugar: 0.1g) / Protein: 5.9g)

Cheezy Spinach and Mushroom Quiche

Yeah, yeah, I know... My quiche has fallen apart. I'm actually still working on perfecting this recipe, but it turned out really tasty last night, so I thought I'd go ahead and share what I've got so far.
The problem here was twofold:

1. I was impatient and didn't let it cool before I sliced into it.
2. I didn't properly press my tofu, so that added quite a bit of excess water to my quiche.

But, hey, if you don't mind this dish not looking so traditional, you can throw that tofu right in without pressing it, and start noshing on it as soon as it comes out of the oven. I won't judge. And it still tastes great! 

1 frozen vegan pie shell (I recommend Wholly Wholesome)
1 block extra firm tofu, drained/pressed/crumbled
1 cup vegan cheddar, shredded
6 large white mushrooms, sliced or chopped
1 cup loosely packed spinach leaves, chopped
1/2 red bell pepper, chopped
1/2 yellow onion, chopped
4 cloves garlic, finely minced
Handful of fresh cilantro, finely chopped
1/3 cup nutritional yeast
1 tablespoon paprika
1/8 cup low-sodium soy sauce
1/2 teaspoon turmeric
1/2 teaspoon chili powder
1 tablespoon extra virgin olive oil
Salt and black pepper, to taste
1 cup cherry tomatoes, quartered - for garnish

• Preheat oven to 400 degrees.
• Place all ingredients, except garnishes, into a large bowl and stir until well-mixed.
• Spoon into pie shell and press with back of spoon until top is level.
• Bake for 50-60 minutes. Watch closely - don't burn your crust!
• Remove from oven, allow to cool at least 10 minutes.
• Top with chopped tomatoes.
• Makes 6 servings.
• Enjoy!

NUTRITION INFO (per serving, calculated with a whole wheat shell):

Calories: 365.7 / Total Fat: 23.7g (Saturated Fat: 7.1g, Polyunsaturated Fat: 4.3g, Monounsaturated Fat: 5.4g) / Cholesterol: 0mg / Sodium: 718.8mg / Potassium: 468.0mg / Total Carbohydrates: 26.2g (Dietary Fiber: 9.1g, Sugar: 4.3g) / Protein: 18.8g

Vegan Brunch: Homestyle Recipes Worth Waking Up For

The Global Vegan Waffle Cookbook

Are you sure that's vegan? Vegan clones of your favorite breakfasts

Ginger Tempeh and Greens Over Brown Rice

A friend of mine gave me a huge sack full of delicious organic kale, so I've been sticking it in absolutely everything! Anyone ever make a kale brownie?? I might have to try...
Anyway, try this simple dish. It's easy, doesn't take long to whip up if you already have your rice made, and it's healthy and high in protein. Enjoy!

4 cups cooked long-grain brown rice (about 2 cups uncooked)
1 tablespoon olive oil
1 8-ounce package of tempeh, cubed (I used the spicy kind)
1 stalk's worth of broccoli florets
1 small yellow onion, finely chopped
1/2 red bell pepper, seeded and chopped
1 large kale leaf, stalk removed and chopped
2 tablespoons fresh ginger, crushed (I used this stuff)
Small handful of fresh parsley, stems removed, minced
4 cloves garlic, crushed with flat of knife and minced
1/8 cup orange juice
1/8 cup soy sauce (use tamari for gluten-free)
Salt and pepper, to taste
1 tablespoon agave nectar (optional)

• In a large skillet, gently saute onions and garlic in oil over medium-low heat for about two minutes. 
• Add ginger and red bell pepper. Saute another minute or so.
• Add remaining ingredients, stir and gently saute until everything is coated and well-mixed. Then reduce heat to low and cover. Allow steam to gently "green" the broccoli and kale. 
• Everything should be hot and crispy, but be very careful not to overcook. Nobody likes limp, mushy veggies.
• Serve over brown rice.
• Makes 4 large servings. 
• Enjoy!

Awesome Vegan "See Food" Feast

Being a Southerner, I pretty much grew up on my Mee Maw's fried catfish. And I have a particular fondness for the flavor of seafood because I met my husband in the seaside town where I attended college, and we were always surrounded by the stuff. It smelled great, tasted better. Since becoming vegan, I've never found anything quite akin to great seafood or my granny's fried catfish... until now!!

Here's what you see on the plate:

• Pan-Fried Tofu Wedges with Easiest-Ever Tartar Sauce.
• Cauliflower Hummus and Tortilla Chips
• Asian-Inspired Veggie Slaw
• and some olives too

And here are the recipes:

PAN-FRIED TOFU WEDGES
1 pound extra-firm tofu, lightly pressed and sliced into 16 equal wedges
1 cup unsweetened soy milk
2 tablespoons arrowroot powder or cornstarch
1 tablespoon lime juice
1 cup yellow cornmeal
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
Dash of cayenne
1 cup canola or vegetable oil

• In a small pan or wide, shallow bowl, whisk together soy milk, arrowroot, and lime juice until no lumps remain. The lime juice may curdle the milk slightly, but that's okay. I usually don't marinate the tofu, but I suppose you could marinate it up to an hour before cooking. 
• Mix all dry ingredients together in another small pan or wide, shallow bowl. 
• Heat oil over medium heat in a cast iron skillet.
• Gently dredge your tofu slices, one at a time, through the milk mixture and then through the cornmeal mixture, making sure each piece is completely and evenly coated. 
• Place gently into the frying pan. Cook for about 2 1/2 minutes on each side, turning with both a small spatula and a pair of coated tongs. Only cook a few at a time. I like to place them onto a rack in my lightly heated toaster oven after they're done frying, so I can keep them nice and warm while I finish cooking them all. It also allows some of the oil to drip off. 

EASIEST-EVER TARTAR SAUCE
1 cup vegan mayonnaise
1/4 cup dill pickle relish
1 tablespoon prepared yellow mustard
1 tablespoon paprika
1 teaspoon garlic powder
Salt and black pepper, to taste

• Throw it all in a bowl and stir it up. Easiest ever.

CAULIFLOWER HUMMUS
1/2 head's worth cauliflower florets, gently boiled until softened
3 cloves garlic
2 cups garbanzo beans
1/4 cup garbanzo bean cooking liquid, or more to taste
1 tablespoon olive oil
1 teaspoon cumin
1 tablespoon paprika
1/8 cup lemon juice
Salt and black pepper, to taste
Dash of cayenne

• Chuck everything into a food processor and blend until creamy.

ASIAN-INSPIRED VEGGIE SLAW
I saved the best for last! I have been fiddling with this slaw (or "salad," depending on your mood) for a while now. And I think I have finally perfected it! Give it a try.
1 medium zucchini, finely diced
1 medium yellow squash, finely diced
2 carrots, peeled and finely diced
1 Granny Smith apple, diced
1/2 head green cabbage, diced

• Throw everything into a bowl and coat liberally with the following dressing. Add the dressing a little bit at a time, to taste. You probably won't use it all, but it keeps great in the fridge!

ASIAN GINGER DRESSING
2 teaspoons minced ginger root (I used the little frozen cubes)
3/4 cup olive oil
1/3 cup rice vinegar
1/2 cup soy sauce (use tamari for gluten-free)
1/4 cup water
1/8 cup agave nectar or maple syrup
1 teaspoon garlic powder
A few shakes of sesame oil
2 tablespoons lime juice

• Put all ingredients into a bottle, or something that you can vigorously shake, and shake it until it's well-mixed. I actually prepare and store this dressing in an old soy sauce bottle. It keeps very well in the fridge for several days. Just be sure to shake it up again before using it.

Easy Cheezy Enchiladas

(Alternate Title: The Enchilada Experiment, Part 2)

This is the lazy man's vegan Mexican dinner. The way I invented it was... well, I was feeling really lazy, and I badly wanted some enchiladas. The best thing about this dish is that it can be stored for several days in the fridge and it's great to keep around for quick lunches. I just scoop out a couple of enchiladas, plop some brown rice onto the plate with it, toss it all into my toaster oven and heat it to perfection. It's great! My husband loves to take these to work for lunch too.
You may recall The Enchilada Experiment, Part 1, which I posted about a year-and-a-half ago. Those first enchiladas may have been a bit more healthy, what with the fresh veg in them and stuff. But sometimes you just want the ooey, gooey, Tex-Mex thing, something that tastes like it comes from a really fattening Tex-Mex chain restaurant. Only, really, these aren't so terribly bad for you. They're just maybe not as good for you as the first ones. But, who cares. Give them a try! I recommend serving them with a side of brown rice or polenta (there's a great easy recipe in the Gluten-Free Vegan cookbook). Speaking of the Gluten-Free Vegan cookbook, I'm going to start leaning toward more gluten-free fare, so be on the lookout for that in the near future!

12 corn tortillas, heated lightly in a cast-iron skillet or over a flame until pliable
1 package of your favorite vegan soy crumbles
1 package of your favorite vegan taco seasoning
1 can of black beans, rinsed and drained
1/2 white or yellow onion, finely diced
1 to 2 cups of your favorite vegan Cheddar, shredded (I used Daiya)
1 can of your favorite vegan enchilada sauce

• Preheat oven to 350 degrees.
• Lightly grease a 9x13" casserole dish. 
• Prepare your "meat" as directed on the taco seasoning package. 
• Add the beans to the "meat" and stir well.
• Lay your prepared tortillas into the dish, in a U-shape, each one leaning on another.
• Spoon your "meat" and bean mixture equally into the tortillas. 
• Top with half the cheese and half the onions.
• Take one tortilla and gently wrap it up, then flip it over so it doesn't open. Repeat!
• Now pour your enchilada sauce all over those cute little tortilla roll-ups.
• Top with remaining cheese and onions.
• Bake, uncovered (I don't believe in tin foil), for about 20 minutes, until your cheese is melted and enchiladas are heated through. Be careful not to overcook and dry out your cheese.
• Enjoy!

Cinco de Vegan: Gluten-Free Meatless Mexican Meals

Viva Vegan!: 200 Authentic and Fabulous Recipes for Latin Food Lovers

A Vegan Taste of Mexico

Vegan Fire & Spice: 200 Sultry and Savory Global Recipes

Spicy Rice and Vegetable Stew

 

Most financial experts would advise a gal on a tight budget (like yours truly) to plan a menu, and a consequential shopping list based on that menu. They'd tell me, "Stick to your menu. Do not buy more than that, and you'll be good to go." But I don't work that way. Really, the only gauge I shop with when I head to the grocery store is the stack of coupons in my hand matched by what's already on sale. I carefully peruse  grocery store websites, newspaper inserts, and coupon booklets to find what deals I can stack on top of each other for the best prices. I have turned it into my scientific specialty, and I very often end up saving more than I spend. And that, my friends, is how I stock my kitchen. With that being explained, this particular stew came about by what I found on sale at the market last Friday. I found a varietal bag of organic frozen mushrooms on clearance, organic spinach on its last legs at a great price (it was still gorgeous), and vegan Italian sausages on sale for half-price at Kroger. I already had an abundance of brown rice, and I had a coupon for organic tomato sauce. Sooo... voila! Meet my Spicy Rice and Vegetable Stew, an idea born from the standard tomato-based beef stew recipe and sweetened with an extra jolt of hot and spicy!

1 cup water (plus one can full, later)
1 medium white onion, diced small
3 cloves garlic, minced
10 large spinach leaves, chopped
1 cup mushrooms, sliced (I used a variety of frozen mushrooms)
1 cup broccoli florets (I used frozen)
1 large carrot, peeled and thinly sliced
1 15-ounce can tomato sauce
1 1/2 cups cooked long-grain brown rice
1 package of your favorite vegan "meat" (I used sliced Italian sausages)
1/4 teaspoon paprika
1/4 teaspoon chili powder
A few shakes of liquid smoke, if ya got it
Dash of cayenne
Salt and pepper, to taste

• In a large skillet, saute onions, carrots, and garlic in 1 cup of water over medium heat until soft.  Most of the water should be cooked off before you proceed.
• Add tomato sauce. Fill tomato sauce can with water, and add that too. Stir well.
• Add in your pre-cooked rice, and stir again. Cover and allow to simmer over medium-low heat for a few minutes, until everything is equally hot through and through, and well mixed. 
• Add your choice of "meat." I like to use vegan Italian sausages, but ground beef substitute works well too. I've never tried it with a chicken substitute, but I think that might work too! If you're using sausages, I suggest you slice and pre-cook them in a cast iron skillet until they are lightly brown and crispy on the sides, but this is not absolutely necessary if you're in a hurry.
• Add remaining veggies, starting with the spinach, then the mushrooms. Put the broccoli in last - try to keep it from getting overcooked and soggy. You might even want to save it until the very last step.
• Add remaining spices, to taste. Cover and simmer for 5 to 10 minutes. 
• Makes 8 servings. 
• Enjoy!

Vegan Soups and Hearty Stews for All Seasons

Kristen Suzanne's EASY Raw Vegan Soups

Vegetarian Soups for All Seasons: Bountiful Vegan Soups and Stews

Tofu Florentine with "Cheesy" Sauce

I wish I could take credit for this wonderful creation, but the kudos fall to Isa Chandra Moskowitz and her fabulous cookbook, Veganomicon, which I found super-cheap at Half Price Books just this past weekend! This particular creation is actually a merging of two separate recipes in the book, culled together to make a delicious brunch dish. It was so tasty and warming, with just a hint of lemon piquant. I really enjoyed it! Try it out for yourself and see what you think...

TOFU FLORENTINE
1 pound spinach (about 2 bunches), washed well and stems trimmed
1 pound firm or extra-firm tofu
Spray of olive oil, or a scant teaspoon for oiling pan
1/4 cup water
2 cloves garlic, minced
3 tablespoons fresh lemon juice
2 tablespoons soy sauce
1 chopped tomato, for garnish

• Preheat oven to broil.
• Cut tofu into triangles, like so: Slice widthwise into four equal slices. Cut each of those slices in half, widthwise, so that you have eight squares. Lastly, cut each of those squares in half diagonally to make sixteen triangles.
• Mix all the ingredients for the braising sauce together in a small bowl.
• When the broiler is good and hot, spray a thing layer of olive oil on the bottom of an oven-safe pan or small rimmed baking sheet. If you don't have a spray bottle of oil, then just use a paper towel to spread a very thin coating of oil in the pan. 
• Dip each piece of tofu in the braising liquid and place in the pan. Put the pan in the broiler and cook for about 10 minutes, until the tofu is lightly browned. Remove the pan and pour a few spoonfuls of braising liquid over the tofu (no need to turn it). Put back in the oven for 3 more minutes, then repeat with the remaining braising liquid. Cook for about 3 more minutes - at this point tofu should be golden brown. Remove from the oven.
• While the tofu is broiling for the first 10 minutes, prepare the spinach: Preheat a large pan over medium-high heat. While the spinach is still wet from being washed, add half to the pan. The extra moisture helps steam the spinach. Use tongs to toss it around. Once it is wilted, add another batch of spinach. After all the spinach is cooked, cover to keep warm.

CHEESY SAUCE
2 cups vegetable broth or water
1/4 cup all-purpose flour
1 tablespoon olive oil (*I left this out and used water to saute instead.)
3 cloves garlic, minced
Pinch of dried thyme
1/4 teaspoon salt
Several pinches ground black pepper
1/8 teaspoon turmeric
3/4 cup nutritional yeast
1 tablespoon fresh lemon juice
1 teaspoon prepared yellow mustard

• Combine the broth and flour in a measuring cup and whisk with a fork until dissolved.
• Preheat a small saucepan over medium-low heat. Place the oil (*or water) in the pan and gently cook for about 2 minutes, stirring often and being careful not to burn the garlic.
• Add the thyme, salt, and pepper, and cook for about 15 seconds. Add the broth, turmeric, and nutritional yeast, and raise the heat to medium. Use a whisk to stir constantly. The mixture should start bubbling and thickening in about 3 minutes; if it doesn't, turn the heat a bit higher.
• Once the mixture is bubbling and thickening, stir and cook for about 2 more minutes. Add the lemon juice and mustard. The mixture should resemble a thick, melty cheese. 

TO SERVE:
Lay the tofu triangles side by side, in an alternating pattern (That's my idea! I just thought it was cute.) Cover with a half cup of spinach, or more if you like. Drizzle cheesy sauce, to taste. Top with tomatoes. Enjoy!

Vegan Brunch: Homestyle Recipes Worth Waking Up For

Veganomicon: The Ultimate Vegan Cookbook 

Appetite for Reduction: 125 Fast and Filling Low-Fat Vegan Recipes

Creamy Bean and Roasted Pepper Chili

It's getting chilly outside and chilly weather makes me crave chili in my bowl. Ba-da-zing! But seriously, folks, I have an abundance of bell peppers and I love, love, love roasting them. They are so delicious. I also have an abundance of canned beans right now thanks to several coupons and a clearance sale. So, here's the end result of experimenting with all of that extra goodness in my pantry. And, trust me, just skip the spoon and scoop this stuff right onto a tortilla chip.

1 yellow bell pepper, roasted and diced
1 red bell pepper, roasted and diced
2 tablespoons olive oil
1/2 white onion, diced
3 cloves garlic, minced
1 15oz can black beans, drained and rinsed
1 15oz can pinto beans, drained and rinsed
1 15oz can diced tomatoes, drained
2/3 cup no-chicken broth, vegetable broth/stock, or water
1/4 cup nutritional yeast
1 tablespoon All-Purpose Seasoning (or your favorite savory seasonings)
1/4 teaspoon Fair Trade cocoa powder
Pinch of chili powder
Dash of cayenne
Salt and pepper, to taste

• Place your clean bell peppers over an open flame for roasting. I place them directly on the grill over my gas burner, one pepper per burner. Turn the flame on high and use metal tongs to rotate them occasionally, until the skin on all sides is charred black. Then immediately place the peppers into a bowl and cover them with a tight lid for about 15 minutes. While your peppers are "sweating" you can chop and saute your onion and garlic. After the 15 minutes are up, remove the charred skin from your peppers, de-stem and de-seed them, then coarsely dice them.
• In a large pot, heat the oil. Add onion and garlic, saute until tender.
• Add all remaining ingredients, including prepared peppers, and bring to a low boil. Reduce heat, cover, and simmer gently (stirring occasionally) until chili is warmed through and spices have had time to blend into the dish. I gave it about a half an hour, but you could probably dig in sooner if you're in a hurry.
• Makes 4 servings.
• Enjoy!

*Bankrupt Vegan Tip: If you need to make this dish a little cheaper, you can substitute green peppers for the red and yellow, and eliminate the nutritional yeast. 


NUTRITION FACTS (per serving):
Calories: 207.0 / Total Fat: 1.3g (Saturated Fat: 0.3g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.1g) / Cholesterol: 0.0 mg / Sodium: 376.0mg / Potassium: 877.1mg / Total Carbohydrates: 36.6g(Dietary Fiber: 12.4g, Sugars: 2.8g) / Protein: 15.2g

Vegan Soups and Hearty Stews for All Seasons 

A Beautiful Bowl of Soup: The Best Vegetarian Recipes 

Kristen Suzanne's EASY Raw Vegan Soups

Veggie Bolognese Over Linguine

Justin, over at Marx Foods, was kind enough to send me a sample pack of several different varieties of their  dried mushrooms to experiment with. Lucky day for me! I love mushrooms, but you know The Bankrupt Vegan can't always afford the fancy stuff. So, it was really nice to get to play around with these.
This recipe features the dried porcini mushrooms from Marx Foods. I received eight varieties to try and this is the first one I've had a chance to use so far. Porcinis don't come cheap, though, so feel free to try the recipe without them and see how you fare. But, if you're able to get your hands on some dried porcini mushrooms, you will find that even a small amount can impart a delicious, rich and meaty flavor to your pasta dishes, soups and more. I really dig the flavor.
Here's the recipe...


1/8 C olive oil
1 large white onion, finely chopped
1 large carrot, peeled and finely chopped
2 stalks celery, finely chopped
1 8oz package white mushrooms, finely chopped
1/4 C dried porcini mushrooms
1 28oz can of crushed tomatoes
1/2 C dry red wine
1/4 C water
salt and pepper, to taste
1 16oz package of your favorite linguini
nutritional yeast, for garnish

• Place dried porcinis in a blender or coffee grinder and chop until finely ground. 
• Heat oil in a large saucepan over medium heat. 
• Add onion, carrot, celery, and white mushrooms. Saute until soft - about 10 minutes.
• Add the wine and simmer for 2 or 3 minutes, until most of the liquid has evaporated.
• Add the water, salt, pepper, crushed tomatoes and porcinis.
• Cover, reduce heat to medium-low and simmer for 30 minutes.
• While the sauce is simmering, cook linguine according to package direction.
• To serve, scoop the pasta into a bowl and ladel with sauce. Sprinkle "nooch" on top, to taste.
• Make 4 "Texas-sized" bowls of pasta, or 6-8 normal sized bowls.
• Enjoy!

FungusAmongUs Dried Mushrooms

Vegan Italiano

Nonna's Italian Kitchen

Porcini Mushrooms

Whole Wheat Vegetable Lasagna with Tofu "Ricotta"

I am a slave to my cravings. I really am. And when I desperately crave something that I cannot generally find vegan-style at a restaurant or the grocery store, and I don't know how to make it, I have no choice but to experiment. Sometimes it works out and sometimes I'm left disappointed, with only my unsatisfied craving to keep me company.
Today I was craving Italian food. Chewy, ooey, gooey, cheesy, piping hot, carb-rich Italian food. As usual, I'm broke, so restaurants are out. Plus, not many Italian food joints cater to the veg crowd. We have a great vegan restaurant here in town, but they don't really have what I'm looking for with this particular craving anyway. And none of the vegan Italian offerings at the grocery store are up to snuff compared to their price. So, I went into the kitchen and started playing around. And, I'm happy to report that the result was delicious!
My methods may be weird, but try it for yourself. Here's the recipe...

TOFU "RICOTTA"
1 pound extra-firm tofu, drained, squeezed and crumbled
4 garlic cloves, minced
3 Tbsp all-purpose Italian seasoning, or any blend of your favorite Italian herbs
1 can of diced tomatoes, drained
1/2 C nutritional yeast, plus more for garnish
1/4 C olive oil
1 medium white or yellow onion, diced

•  Place all ingredients into a bowl and stir until everything is mixed and tofu is well-coated. Set aside.

LASAGNA 
9 whole wheat lasagna noodles
5 or 6 large mushrooms, thinly sliced
1 medium zucchini squash, thinly sliced
1 medium yellow squash, thinly sliced
1 jar of your favorite marinara sauce
1 can of regular tomato sauce (I used plain ol' Target store brand)

• Cook lasagna noodles according to package directions.
• Preheat oven to 350 degrees.
• Layer ingredients in the following order (or mix it up if you want), from bottom to top, in a medium casserole dish
• a quarter of the marinara sauce
• 3 noodles
• half of the tofu "ricotta"
• a quarter of the marinara sauce
• squash
• 3 noodles
• the rest of the tofu "ricotta"
• the rest of the marinara sauce
• zucchini
• mushrooms
• 3 noodles
• all of the tomato sauce
• Sprinkle extra nutritional yeast all over the top, or splurge and use veggie mozzarella!
• Cover tightly with aluminum foil and bake for 1 hour, or until veggies are cooked and the whole thing is hot and bubbly. 
• Allow to cool for 10 - 15 minutes before serving. 
• While lasagna is cooling, heat the plain tomato sauce in a small sauce pan.
• Enjoy!

Vegan Italiano

The Mediterranean Vegan Kitchen 

The Tropical Vegan Kitchen

Braised Kale over Brown Rice with Peanut Sauce

Technically, this recipe is still in progress. I've been toying with it for a while, and I think it tastes really nice, but it seems to be missing just a little something. Soy sauce? Curry powder?? I can't put my finger on it. So, feel free to experiment with it. And if you find that special "punch" please let me know what it is!

P.S. I love a rich, hearty peanut butter flavor, so this sauce is thick with it. If you prefer a more subtle peanut  "whang," try reducing the peanut butter by half. 

1 cup long grain brown rice
2 cups water
2 tablespoons olive oil
1 bunch green kale, chopped (stems removed)
1/2 yellow onion, chopped
1 garlic clove, minced
1/2 cup creamy natural peanut butter
3/4 cup water
1/2 teaspoon cumin
1/2 teaspoon fine sea salt
1/2 teaspoon paprika
Dash of cayenne

• Bring two cups of water to a boil in a medium saucepan. Add brown rice. Stir, reduce heat to low, cover and simmer until soft (30 - 45 minutes). 
• While rice is cooking, prepare your peanut sauce. In a medium bowl, mix together peanut butter, water and spices until well-blended. Set aside.
• Heat olive oil in a large skillet or saute pan. Add onions and garlic, saute until translucent and soft. Add kale and cook only until dark green and slightly wilted (5-10 minutes). Do not overcook or kale will turn into a slimy mess.
• Add peanut sauce to kale and stir until well-coated.
• Place desired amount of rice into a bowl and top with kale and sauce mixture.
• Garnish with chopped peanuts.
• Enjoy!

Vegan with a Vengeance

Veganomicon: The Ultimate Vegan Cookbook  

The 30-Minute Vegan

Curried Israeli Couscous

Israeli couscous can be hard to find (many natural food stores carry it in bulk) but it is super tasty and a neat distraction from the "usual" fare. My favorite local grocery sells it at $3.74 per pound, and a pound is about four cups. Four cups of the dry stuff will net you a couple of huge pots of the cooked stuff! So it's definitely worth the money.
I adapted this recipe from one I found at Gourmet Sleuth. I was skeptical when I read the ingredient list (raisins?!), but I have to admit that the dish turned out really nicely. It made a great soul-warming lunch on what has turned out to be a super wet, cold and rainy day here in Texas.
Give it a try!

2 cups Israeli couscous (I've included links at the bottom if you can't find it locally)
5 cups vegetable broth, divided
2 tablespoons olive oil
1/2 white or yellow onion, chopped (about half a cup)
1 green bell pepper, diced
1/2 cup raisins
1 clove fresh garlic, minced
1 tablespoon curry powder
1/3 cup dried or fresh cilantro
salt and pepper, to taste
8-10 cherry tomatoes, cut in half  (or more, to taste)
1/4 cup chopped walnuts

• In a large saucepan, heat 4 cups vegetable broth and couscous to boiling. Reduce heat to low, cover and simmer for 10 minutes.
• Remove from heat, fluff couscous with a fork, cover and put aside.
• In a skillet or saute pan, heat olive oil. Add onion, garlic, pepper and raisins. Saute for five minutes.
• Add 1 cup vegetable broth, curry, cilantro, salt and pepper. Cover and simmer on medium-low heat for five minutes or until heated through.
• To dress the dish, first fill the bottom of your bowl with couscous. Next, ladle some vegetable mixture and broth over the top. Top it off with tomato halves and walnuts.
• It's unbelievably delicious and filling! It's the perfect dish for a drizzly winter afternoon.

Osem Israeli Couscous, 24.1 Ounce Containers (Pack of 4)

Israeli Couscous, in Plastic Jar (21.16oz)

RiceSelect Couscous Variety Pack, 4-Container Set

The Enchilada Experiment, Part 1

 

I love enchiladas, and before I became vegan I often indulged in the cheesy, gooey tastiness of the family enchilada dinner from a restaurant called Pulido's just down the street. Since turning vegan it's one of only a very few things that I miss, and I have yet to find a great substitute. So, I am experimenting on my own, looking for a way to make healthy vegan enchiladas that satisfy my Mexican food cravings.

This first experiment was based strictly upon what I happened to have on hand in the kitchen. I didn't have anything to make a sauce from, and I really missed having it, but I managed to turn out some fresh and yummy enchiladas anyway. In future experiments I might try adding soy crumbles or refried beans, or maybe even avocados (if they ever go down in price, ugh...) and I definitely want to try it with sauce. Perhaps a tomatillo or red sauce of some sort. I'll be sure to post all future experiments here for you to try too! Eventually, I know I shall achieve vegan enchilada perfection. *flexes muscles* But, in the meantime, enjoy Part 1 of The Enchilada Experiment...

 

2 T olive oil
Half a large white onion, diced
2 cloves garlic, minced
1 yellow squash, diced
1 zucchini, diced
1 can black beans, rinsed and drained
1 can whole kernel corn, drained
1 can diced tomatoes, drained
2 T dried or fresh cilantro, chopped
1 T lime juice
1 T paprika
1 tsp fine sea salt
1/2 tsp black pepper
Dash of cayenne pepper, to taste
16 corn tortillas
1/2 block of vegan cheddar, shredded (I used Vegan Gourmet)

• In a large skillet, heat the olive oil. Then saute the onions and garlic until soft. 
• Add squash and zucchini, and saute until soft.
• Add remaining veggies and spices. Cover and simmer until everything's nice and steamy, about 10 - 15 minutes.
• While your enchilada innards are heating up, go ahead and shred your cheese. You may want more or less, depending on your taste preferences. We love the stuff around here. Lila eats handfuls of it whenever I have a bowl of shredded laying around. The Vegan Gourmet claims to melt, but I haven't been able to make it melt. It still tastes pretty good, though, and it's a lot cheaper than its counterparts! 
  
• In a large casserole dish, start rolling your enchiladas. Just spoon about a third a cup of veggie mix into a tortilla, then roll it up and flip it over in your casserole dish so it can't come undone. Or, if you prefer, you can do it taco-style, like this...

  

• Sprinkle with cheese (I added vegan mozzarella to the batch in the picture up there) and bake for about 15 minutes in a 350 degree oven.
• Enjoy!

 

Coconut Curry Quinoa

 

That's fun to say, huh? Coconut. Curry. Quinoa. Coconut Curry Quinoa. Now five times fast!

This dish is so easy, amazingly healthy and delicious in the extreme. Give it a try. You'll love it!

2 C water

1 C quinoa*

1/8 C oil (I used sunflower)

1 block firm tofu, drained and cut into small squares

1 medium white or yellow onion, diced

2 stalks fresh kale, chopped

1 large carrot, diced

1 large zucchini, diced

1-2 large cloves garlic (to taste), minced

1 can coconut milk

1 Tbsp red curry paste

1 Tbsp paprika

1 Tbsp fresh or dried parsley

2 tsp fine sea salt

1-3 Tbsp fresh or bottled lime juice, to taste

• Combine water and quinoa in a medium saucepan and bring to a boil. Reduce heat, cover and simmer until soft and water is not present at the bottom of the pan. Usually about 15 minutes.
• In a large skillet or saute pan, place oil and carrot. Saute over medium heat for a few minutes, then add the onions. After one or two minutes add the zucchini. Once it's moderately soft, add the kale. Kale only needs to cook about 30 seconds. The idea is to add the longest-cooking veggies first.
• Add tofu, coconut milk, curry and all spices except lime juice.
• Add cooked quinoa and stir. Allow to simmer only a few minutes, until everything's nice and hot.
• Serve it up in a bowl and sprinkle bottled lime juice over the top, or squeeze the juice of one or two lime slices over the top. Delicious! And it feeds an army, so get ready for leftovers and midnight snacks too!
  

Here's my daughter enjoying the batch I cooked up this afternoon...

 So good you don't need a spoon. Just use your hands!

*Bankrupt Vegan Tip: I've noticed the little one pound bag of quinoa that Target sells runs at almost $12. WOW! That's expensive. But my local health food store sells organic quinoa in bulk for only $4.49 per pound. Nutritional yeast is a lot cheaper in bulk too. If you haven't already, I suggest you look around in your town for a health food store that supplies dry goods in bulk (most of them do). You will save a ton of money!

101 Best Vegan Quinoa Recipes Cookbook

Appetite for Reduction: 125 Fast and Filling Low-Fat Vegan Recipes

The Get Healthy, Go Vegan Cookbook