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If a vegan friend visited you today, what could you make for them?  RSS feed

 
Deb Rebel
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Location: Zone 6b
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It would be portabella-burgers. I scored some sliced small stems/pieces portabellas and some prebaked gluten free hamburger buns (ooh the carbs, we are ignoring that one tonight) and some successful vegan cheese, with herbs and garlic.

Only portabella caps I seen were HUGE so I got the stems/pieces/sliced and chopped them up. Charged pan with some of my fake vegan butter, added ground dried garlic, some fresh cracked pepper, and while the butter melted those got fried a touch. Then added 8 oz of well chopped mushrooms and tossed to coat them all with the fake-o butter then put about half a cup or so of water in, several good dashes of my low salt gluten free soy sauce, and put lid on for 5-10 min to get a really good simmer going. (see first picture) then uncovered and let cook down to nearly all the liquid gone.

Then came the part of carefully putting my glue goo cheese on it and letting that warm up and sort of stick everything together. I made a mostly soy based cheese as I don't seem to handle much coconut anything very well. I cut it into quarters in the pan and lifted two pieces to the buns that were carefully toasted-only way you can eat gluten free breads. I even let my omnivore husband have some.

I had to flip the buns over because even being toasted, the bottoms quickly sogged out from the juicy sort of crumbly filling. Really didn't need the brown sauce but it was nice to have. I will admit I made these the 7th and 8th (but the food was out of this world so if my friend visited those nights, nirvana on a plate) I had to use the mushrooms up plus the expensive bread so I cooked the same thing two nights running. Oh waaaay too many carbs and I was lazy by buying the 'bread' but so good!
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Turning luscious
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With the 'cheese' sort of melty and homemade brown sauce
 
Deb Rebel
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Posts: 1683
Location: Zone 6b
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Tonight it would be a totally righteous garbanzo bean stew, tossed together quickly.

Last night I boiled up some chickpea pasta and saved the liquid (scooped them out with a slotted spoon) for further cooking. Half a medium sauce pan full. To this tonight I added about 1/4 cup rice flour and maybe a tablespoon of tapioca flour, stirred it in well. Added a good dash of fresh ground black pepper, some onion powder and some powdered garlic. About a teaspoon of chili seasoning. About 1/8 teaspoon of liquid smoke (this is considered vegan). Then added a can of garbanzo beans, fluid and all (15 oz can) I let this heat up, stirring until it bubbled and thickened. Then added about 1/4 cup of old mashed potatoes and beat that in for thickening as well. Also added one small tin of tomato sauce.

This is so incredibly good. Or at least to me.

I took a loaf of gluten free bread that had been rising, baked it, and with that sliced and toasted, this was good. Tomorrow I will try adding some leftover carrots I have left, I wanted to taste it before I started adding veggies...
 
Stacy Witscher
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Location: SF Bay Area
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I have exactly one vegan recipe in my rotation, soba noodle salad. All of my warm asian salad contain either chicken stock or butter, or both. Vegetarians would be easier, but next to nothing I eat is vegan. Even my bread is made with whey.

Typically, if I want to visit with someone who doesn't eat like I eat, I choose something else to do. Whether it's a picky eater, or a medical condition,eating together rarely seems enjoyable for either of us.
 
Thekla McDaniels
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Location: Grand Valley of Colorado's Western Slope
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Tofu Chocolate Mousse:

extra firm tofu, sweetener of choice, cocoa powder, melted coconut oil into the food processor to whirl til smooth.  I have not made this in forever because I don't eat tofu anymore, but it is a fun one,because people just don't believe it is not made from cream and butter and so on.

I hardly make this one any more either,except as a potluck item or gift

black bean brownies: black beans, egg substitute of choice, sweetener of choice, cocoa powder,coconut oil, and I like to add nuts and raisins or dried cranberries, coconut, what ever I have.

People like that one because it doesn't have any grain either.
 
Deb Rebel
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Location: Zone 6b
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Today a friend brought me back three HUGE portabella mushroom caps. I prepared to grill them slow over apple chips, (wood to smoke), and made a stuffing of rubbled 'rubber tofu' (I make and press this stuff so firm it about can be used like building bricks) sautéed together with low sodium gluten free tamari soy sauce, smashed garlic cloves, fresh chopped oregano, fresh cracked black pepper and a few flakes of last year's dried jalapenos, and the FIRST of the season's tomatoes chopped (salad tomatoes but we don't argue, yellow ones eat too). I used some of my vegan butter to moisten up the portabellas during their smoking/cooking and flipping, then put each one into a cake pan and stuffed with the stuffing, baked for another 20 min at 325F and gave the last five a crumble of my hard fake vegan cheeselike stuff (tastes somewhat like a cheddar, kinda sort of, with herbs and garli). I froze two, sliced up one, and scarfed wedges of heaven. Fresh squeezed lemonade with a little blonde sugar, and mmmm  This one does not have measurements because it's 'a little of this and a little of that and when it smells good, you got it' type cooking. Use a bamboo skewer on the portabella, you can tell when it's done.
 
Joseph Lofthouse
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Location: Cache Valley, zone 4b, Irrigated, 9" rain in badlands.
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Today we could eat a typical summer meal.

Garden stir-fry. The recipe today would be:

Kale flowers
Spinach
Cilantro
Egyptian onions
Turnip flowers
Garlic scallions
Oregano
Sage
Thyme

Seasoned with salt, turmeric, cumin, coconut oil, and muskmelon vinegar. 

Served with turnip sauerkraut made last fall, which also contains sunroots, beets, and carrots.

After super we could enjoy a glass of concord wine. For a sweeter wine, we could add a tablespoon of honey.






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Concord wine
 
Deb Rebel
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Today was a 'meat' day... More of those luscious portabellas. Cooked in vegan butter, smashed garlic, a bit of oregano, lots of cracked black pepper, and near the end as stuff carmelized, a sprinkle of brown sugar to set the color.
$2.50 for six ounces, labeled 'gourmet fillets' of portabella. Grown in-state. I get 14-17 slices a package. mmmmmm. Wish I had a root cellar so I could grow my own. Salad was lambs quarters, some curly dwarf blue kale that hasn't bolted yet, some carrot thinnings, FIRST cuke (a bug munched the end so I saved the rest) with cashew cream dressing made spicy (a few jalapeno flakes). Dessert was fresh strawberries picked out back with cold cashew cream dressing with vanilla and maple syrup. (it sorta kinda looked like light tan whipped cream...)

(edit, it didn't take the picture)
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food porn with mushrooms
 
Dawn Hoff
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I've had vegan friends (family of 6) visiting for two weeks. We made: fried mushrooms, fried carrots and fried cauliflower w. garlic and onion salt (a favorite among all the kids paleo as well as vegan). Also tostadores - fried plantains. Loads of salads, load of different "slaws", loads and loads of smoothies, tons of hummus and guacamole, guaca-aïol, vegan pesto. Mountains of veggie-sticks (dipping stuff). Veggie curries, and oven baked potatoes, sweet potatoes and beets. They had nuts and nutbutters on the side - we had meat (we are allergic to most nuts).
 
Deb Rebel
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Today it is mostly a dessertarian, I have another crop of strawberries that came in and... blackberries. Made some vegan whipped cream, managed to get stuff cold enough, and mmmmm  (I put a little vanilla, cinnamon, and nutmeg in the cream). I still have a good stand of Lambs Quarters, the dandelions are mostly being scraggly and bitter... and I did make a pot of black bean chili, totally righteous, with my first Italiano pepper (okay a corner, it's rated 300k scoville, and delicious)  (I put the rest of that pepper in to pickle for ultimate goodness later)
 
Burra Maluca
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The grapes and watermelons are ripe, so I think everyone gets a fruit salad for lunch today!

watermelon-grape-salad
 
Deb Rebel
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Cukecumbers sliced and offered with a peppered vinegarette, the last of the blackberries. The apples... oh. My Pixie Crunch trees suffered majorly but they really produced this year. Suffered in that that was a lot of apples for those poor little trees. Pixie Crunch are really sweet, but a bit dry and tend to be a small 'kid's lunchbox' sized apple. Tomatoes grilled with olive oil and garlic. Squash, all sorts. They are coming in. Jalapeno poppers, those definitely came in. New B potatoes, going to refrigerate some survivor tubers and hopefully hold them to next spring. All my potatoes are ones that didn't get dug up last year (missed some) and overwintered. Plus the grapes... they are all doing bountiful sagging full.

The apples are too small to peel so I have been processing them by filling my two largest mixing bowls half full of water, a squirtzle of lemon juice, then quarter, core and take stem and bottom bit off then park face down in water. Lemon juice keeps them from browning. Fill both bowls to rim. Take out my 7.5 quart long oval caphalon slow cooker (was worth every penny) and pour apples and water into that. Add about another fifteen apples and put the top layer face down at least. Put about two cups of brown sugar (all my hard lumpies, been saving them) in there, half a bag of the sri-lanka cinnamon bark I bought at a Hispanic grocery store, and a goodly shake of nutmeg. Turn on to low and set auto timer to 12 hours. After a few hours I stirred to get all the spices definitely into the water and just let them cook. Then let them cool enough to handle. The skins pipped right off. I hand mashed them through a scimitar like noodle strainer (you hold it to the pot edge as you tip it, large holes and very sturdy) into a quart bowl and emptied that into a gallon jar as needed. For a batch I get about 3/4 a gallon of juice and pulp, and another half gallon of poured off cooked juice. I have done three batches and have at least one or two more, the trees aren't empty yet.  I hope I get the sauce put into lined jumbo muffin tins and frozen for use in cooking before it all gets eaten.

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On the tree, Pixie Crunch on Lil-Big superdwarfs
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The harvest I'm working through, apples
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Just as I plugged it in
 
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