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Old 06-06-2014, 03:08 PM   #211
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Yum.


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Old 06-08-2014, 08:57 PM   #212
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Might be good with crusty tofu or tempeh.

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Old 06-10-2014, 03:14 PM   #213
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I agree, Gene. That would be a good marinade for tofu.

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Old 06-13-2014, 11:41 PM   #214
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It does work well as a tofu marinade. Been marinating a lot of tofu "steaks" lately.
Hint* Score the tofu with a sharp knife. Helps the marinade infiltrate the tofu.
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Old 01-05-2015, 02:42 PM   #215
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On the subject of great vegetarian/vegan dishes, here is one of mine:

Pasta with Fresh Basil and Farmer’s Market Tomatoes
Serves 2 with leftovers

Ingredients
1 pound (about 3 large ripe or 6-8 small) tomatoes (heirlooms are best)
2 tablespoons extra-virgin olive oil
3 garlic cloves, chopped
1/2 onion, chopped
1 tablespoon fresh thyme or more to taste
a few basil leaves (no stem) rolled into a ball and sliced thinly
Pinch of chili flakes
1 teaspoon honey or sweetener
1/4 cup grated Parmesan, Romano, or for non-dairy, 1/4 cup of Bragg’s Nutritional Yeast Seasoning (tastes cheesy)
Salt and pepper
Pasta for two (about 1/2 pound) I use angel hair

You’ll need:
Big pot
Saute pan
Slotted spoon
Water
Knife
20 minutes prep time - serves 2 with some leftovers

Procedure
Rinse off tomatoes of any grit, cut a small X in the bottom of each one, drop them into a large pot of boiling water to blanch them for 1-2 minutes depending on size. Remove with slotted spoon or tongs to bowl of cold water. When cool, squeeze out the pulp of each tomato and reserve.

In a saute pan over medium high heat, add olive oil, add garlic and onions, saute for 2 minutes. Add the thyme, most of the basil (reserve a few sprigs for garnish), salt and pepper to taste, and chili flakes, sauteeing the mixture until the garlic turns light golden brown.

Add the tomato pulp and the honey, lowering the heat and cooking slowly for about 15 minutes. Let it reduce til slightly dry.

While tomatoes are cooking slowly, boil another pot of water and cook the pasta according to directions.

Drain pasta, top with tomato mixture, serve with any other vegetable you’d like. Bright green broccoli makes a nice contrast and could have been boiled in the same pot you first put the tomatoes into! (My boiling vegetables rule is -- as soon as you can smell the vegetable cooking, it’s done! Take it out of the water and pop it into a cool water bath to stop the cooking. It should be green and al dente.)

Serve with generous spoonfuls of parmesan or Bragg’s nutritional yeast topping and garnish with basil sprigs.
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Old 05-31-2015, 06:18 PM   #216
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Little Vegan Airstream Kitchen

I am SOOO happy to see this thread on here!

My boys and I are hitting the road on July 27th for a year. As we explore the US, we will be hosting pop up Vegan Cooking workshops for anyone who is interested. No proselytizing. Just sharing great food that is animal free.

You can follow us on little_vegan_airstream_kitchen on instagram to find out where we are and to come see us wherever we are demonstrating.

In the meantime, here's my contribution to the recipe files for fellow airstreamers! Adding vegan dishes to your dinner table is SO easy.

Kale with cranberries & lemon dressing

1 bunch kale stems trimmed and large ribs removed
1/3 c veganaise
juice from half a lemon
olive oil

Optional: Pepitas, sesame seeds, pine nuts, cranberries, currants

Cut or break kale into small pieces.
Add 1 T olive oil and rub the kale until it turns bright green.

Mix together veganaise with lemon juice, stirring until combined. Add to the kale and mix it up.

Add the additions of your choice.

Enjoy and bon appetit!

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Old 01-25-2017, 10:50 PM   #217
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Saw this on the food channel, and tried the tomato version tonight. Comforting and dead easy. Would be a great on-the-road meal too.

Grilled cheese with tomato dipping sauce:
Make your favourite grilled cheddar cheese sandwich, open a can of tomato soup (do not dilute) and heat. Cut the sandwich into fingers and dip away.

This one is more gourmet:
Grilled Brie/Camembert with mushroom dipping sauce.

Make a grilled brie or camembert sandwich, open a can of mushroom soup (do not dilute) but add a splash of sherry and heat. Cut the sandwich into fingers and dip away.
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Old 01-26-2017, 05:12 AM   #218
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That looks yummy, FaN!

There's just something about grilled cheese...


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Old 07-08-2017, 12:42 PM   #219
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The Incredible Carrot Dog

Peel a medium-sized carrot. Cut both ends so it's about the size of a weiner. Score slash marks up and down your "weiner" with a knife.

Marinate in oil, garlic/onion powder, pepper, balsamic vinegar and liquid smoke overnight.

Grill or pan fry until the carrot is soft and the outside slightly charred. (Baste with leftover marinade).

Plunk in a bun with all your favourite condiments.

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Old 07-09-2017, 01:48 PM   #220
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Wow. It's so crazy it might just work.
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Old 09-11-2017, 11:27 AM   #221
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Carrot dogs are delicious!
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Old 09-13-2017, 01:00 PM   #222
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Cuban-Style Pulled "Pork" Sandwiches

I recently discovered jackfruit as a pulled pork substitute at a local vegan restaurant and tried to recreate their delicious sandwiches. This is what I came up with.

The pulled "pork" and the quick-pickled cabbage could be done in advance.

Cuban-Style Pulled “Pork” Sandwiches

• Hamburger buns or sandwich rolls

Pulled “Pork”
• One can of jackfruit.
Make sure the label says green jackfruit, packed in water or brine – not syrup. Trader Joe’s has the right kind.
• One cup of your favorite barbecue sauce.
I like Trader Joe’s Kansas City style – it should be smoky and a little sweet.
• ½ yellow or white onion, chopped
• 2 cloves garlic, minced
• 2 T olive oil
Heat the olive oil in a large pan and sauté the onion for about 2 minutes – just enough to soften it a little. Drain and rinse the jackfruit and add to the pan. Sauté on medium heat for another 10 minutes, adding a little water if the jackfruit sticks to the pan. Add the barbecue sauce and the garlic and continue to cook for about 20-30 minutes, stirring occasionally, until you can shred the jackfruit easily with a fork. This would also do well in a slow cooker. Adjust the proportion of sauce to jackfruit to your liking. Add cayenne or chili powder if you want it a little spicier.

Slaw
• ½ cup cider vinegar
• 2 T sugar
• A few peppercorns (optional)
• ¼ t dill seeds (optional)
• ¼ head purple cabbage, sliced into shreds
• 1 cup shredded carrot
• ½ cup chopped cilantro
• Juice of ½ lime
To quick-pickle the cabbage, bring the first four ingredients to a boil in a small pot. Add the cabbage, turn off the heat, and let it sit for 15 minutes. Drain the cabbage, and toss with the rest of the ingredients.

Spray or brush the cut sides of the buns with olive oil or butter and lightly pan-toast.
Assemble the sandwiches with a pile of pulled “pork” topped with some slaw.
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Old 09-13-2017, 01:42 PM   #223
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I can attest as a very much NON-vegetarian, that this is a delicious dish...it also goes well with a nice potato salad, assorted veggies for dipping, and whatever would be good with the real thing.

My Daughter-in-law makes this from a similar recipe, and it's flat out tasty!

Thanks for sharing it!
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Old 10-11-2017, 07:03 AM   #224
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Wow! The faux pulled pork jackfruit sand sounds amazing. Thank-you.

Continuing with the carrot theme, this carrot and candied ginger salad is super-crunch delicious:

You will need:
shredded raw carrot
candied ginger cut into slices (or shredded raw ginger)
Greek yogurt (plain)
orange zest (grated from orange skin or what I really like is a Tablespoon or so of the fruitopia frozen tangerine juice concentrate)
raw pumpkin or sunflower seeds (optional)
Mix everything together and start crunching. Is a healthy, refreshing, on-the-road dish.
(I find driving exhausting. If I don't eat healthy and light, I'm done!)

This salad also makes a great dessert!
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