The Vegan Bachelor (Volume 1)

I have only seen my friend prepare food on rare occasions.  She owns 1 pan, I think.  I don't know if she has cooking utensils.  Mostly, she eats take out.  She describes it as eating like a "vegan bachelor".

So I have been putting together a repertoire of easy, fast, relatively cheap recipes.

This one is her favorite:

Quick and easy Jambalaya

Jambalaya Ingredients:

One package of Zatarain's Jambalaya mix
Oil and water (according to package)
Tofurky italian sausage (basil and sun dried tomato).
 
Jambalaya Preparation:

1. Cut up 2 (out of 4) tofurky sausages into thin round slices (like you would do with normal sausage)
2. Saute in a little olive oil until starting to brown slightly.
3. Prepare Jambalaya mix according to package, adding sausage instead of meat.

Prep time:  5-10mins
Total time:  30-35mins

Vegan “Chicken” Salad

I found this recipe on Huffington Post which linked to the original on One Green Planet
Its a nice, light lunch for a summer day.

Vegan “Chicken” Salad Ingredients:

One package of soy "chicken strips"  (I think I used Quorn Chick'n Tenders, which were fine.)
1 cup of chopped celery
1/3 cup of chopped onions
½ cup of chopped pecans
¼ cup of flax seeds (You can get this at whole foods in the bulk grain section for pennies)
¾ cup of vegan mayo  (I got Earth Balance because i like their margarine, but I hear Nayonaise and Veganaise and both good)
1 ½ cups of halved red grapes
Splash of lemon juice
As much pepper as you like
Two avocados
One head of green leaf lettuce

Vegan “Chicken” Salad Preparation:

1. Place all of the ingredients, except the avocados and lettuce, into a large bowl and mix.
2. Take four plates, place desired amount of lettuce on to each, and then add two large spoonfuls of your delicious Vegan “Chicken” Salad.
3. Slice half of an avocado on to each plate.
4. Enjoy!

Pesto Soup with wilted greens

I modified this rich, creamy stew from Post Punk Kitchen.  Its a great cold weather food.

Pesto Soup Ingredients:

2 teaspoons olive oil
3 cloves garlic, minced
1 small head cauliflower, cut into florettes
4 cups vegetable broth, divided
1/2 teaspoon salt
Big pinch fresh thyme
Lots of black pepper
1 tablespoon cornstarch
1 cup loosely packed basil leaves, plus a little extra for garnish
1 to 2 cups diced golden potatoes
1 15 oz can great northern beans, rinsed and drained
1 small bunch swiss chard, stems discarded, leaves torn into bite-sized pieces


Pesto Soup Preparation:

1. Preheat a 4 quart stock pot over medium heat. Saute garlic in olive oil for about a minute, being careful not to let it burn. 
2. Add cauliflower, 3 cups of broth (alert! only 3 of the cups! you’ll be adding the last cup in a bit), salt, thyme and several dashes fresh black pepper. Cover pot and bring to a boil, stirring every now and again for about 10 minutes, or until cauliflower is tender.
3. Vigorously mix together the final cup of broth and the cornstarch until dissolved. 
4.  Lower heat a bit so that the soup is at a slow boil. Mix in the broth/cornstarch and cook uncovered for another 5 minutes until slightly thickened. stirring often. 
5. Add the basil leaves, and remove from heat. Use a blender to puree until smooth. Taste for salt and seasoning.
6. Return to the stove over medium heat and add the potatoes, cover and let cook for until tender. 
7. Add the greens and beans and cook until greens are completely wilted and beans are heated through, about 5 more minutes. Be careful as you stir not to crush the potatoes or beans.

Berry Lavender Scones

I slightly modified this recipes from Post Punk Kitchen, and it is spectacular.

Berry Lavender Scones Ingredients:

1 1/4 cups almond milk
2 teaspoons apple cider vinegar
3 cups flour
2 tablespoons baking powder
1/2 cup sugar, plus extra for sprinkling
1/2 teaspoon salt
1 Tbsp dried lavendar flowers
1/2 cup shortening
2 tablespoons canola oil
1 teaspoon pure vanilla extract
1/2 pint fresh blueberries
1/2 pint fresh blackberries, cut in half if large

Berry Lavendar Scones Preparation:

1. Preheat the oven to 375 F. Lightly grease a baking sheet. Measure out the milk and add the vinegar to it. Set aside to curdle.
2. Mix together the flour, baking powder, salt and sugar in a large mixing bowl. Add the shortening in small clumps, then use your fingers to cut it into the flour until it appears like small pebbles.  Mix in the lavender.
3. Create a well in the center and add the soy milk, oil and vanilla. Mix with a wooden spoon just a bit, then add in the berries. Mix again until everything is moistened, but DON'T OVERMIX. A couple of dry spots are just fine.  Overmixing causes stuff to be dense. You want these to be fluffy and light.
4. Scoop the scones out on to the baking sheet. Makes 12 scones.
5. Sprinkle tops with a bit more sugar, then bake for 18 to 22 minutes, until tops are firm to the touch and lightly browned. Serve warm!

Note:  If any of these remain after the first couple hours out of the oven, reheat by popping them in the toaster oven, or back in the over for a few minutes.

Welcome to a food adventure!

I am an opportunistic omnivore.  I have no dietary restrictions, have worked as a baker, and love to cook.  My partner, however, is a dedicated vegan.  So I have been learning to cook and bake vegan-friendly food.  I have found that I am not satisfied making food that is really "good for vegan food", but lacks the qualities I strive for in nonvegan food.  This blog is going to be a documentation of my attempts to make vegan food that even the most dedicated carnivore will love.


As Tom Robbins says, "There are only two mantras... yum and yuk. Mine is yum."