White Bean Farro Soup with Chickpea Parmigiana Topping

Tuesday, October 28th, 2014

2014-10-15 - VEW White Bean Farro Soup - 0003 [flickr]

You guys, this might be my favorite Vegan Eats World soup yet! It’s super-hearty, with farro wheat berries (my first ever time trying them! and they are AWESOME!), tomatoes, carrots, onions, garlic, and cannelini beans (or great white northern, in my case; forgot to go shopping, OOPS!). Spinach or escarole is optional; I shredded mine into little itty bitty pieces so it wouldn’t get all wilty and slimy. (HATE cooked leafy greens.) It gave the soup a nice, festive Christmasy feel and kind of overruled the need for parsley. Way tasty, all around.

The topping is an Ethiopian/Mediterranean mashup involving cooked chickpea flour and lemon juice to make a tangy, parmesan-like garnish. It pairs most excellently with the soup and adds an unexpected kick. So good!

I’ve already claimed dibs on the leftovers.

Beer-Bathed Seitan Stew and Oven Pommes Frites

Thursday, October 23rd, 2014

2014-10-14 - VEW Seitan Stew & Frites - 0001 [flickr]

Continuing with our “enough onions to cry a small army to sleep” theme is this Beer-Bathed Seitan Stew from Vegan Eats World. This one’s got 3 yellow onions – a full pound and a half! My eyes were aching for hours after dinner, no lie. Even though I cheated and just used two onions. I KNOW I AM THE WORST.

Also present: carrots, homemade seitan, dark beer (vegan, of course!), mushrooms, and various spices and seasonings including but not limited to thyme (a ten on the savory spectrum), brown sugar, and tomato paste.

2014-10-14 - VEW Seitan Stew & Frites - 0006 [flickr]

The broth is quite gravy-like, making this stew the perfect topping (or dip!) for oven-baked fries. I don’t know why I don’t make my own fries more often, y’all; do it right, and they are tastier than the frozen stuff by far.

2014-10-12 - VEW Seitan Coriander Cutlets - 0001 [flickr]

Shane was nice enough to make the Seitan Coriander Cutlets ahead of time, along with a batch of 5-Spice Seitan for his own snacking needs. (He likes to put them in burritos, along with some rice and beans.) The former are oven-baked while the latter recipe uses a steamer. He was happy with the results, but wasn’t so crazy about the amount of aluminum foil he burned through. Experiments with boiling the cutlets are forthcoming. Stay tuned!

“Like an Egyptian” Lentil Soup

Tuesday, October 21st, 2014

2014-10-12 - VEW Egyptian Lentil Soup - 0007 [flickr]

The Season of Soups continues with the “Like an Egyptian” Lentil Soup from Vegan Eats World. Super-yummy and easy to make, with lentils (green, brown, black – take your pick!), carrots, fennel (love!), cumin, coriander, and onions.

Lots and lots of onions: one yellow onion, added directly to the soup, and three red onions, caramelized first. My eyes are still recovering from all the onion-induced crying, y’all.

2014-10-12 - VEW Egyptian Lentil Soup - 0001 [flickr]

Looks like BRAAAAAAAINS!
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I kind of cheated, though; my skillet could only easily fit two onions at a time, so I got a little lazy and just went with two red onions. I think it was just about perfect; any more and it might have skewed the onion-to-lentil ratio in favor of the former. Then I’d have to rename this “Like an Egyptian” Onion Soup. So much paperwork.

An interesting side note re: the onions – you cut them in half and then slice them into half-moon shapes. These totes look like noodles once they’re added to the soup. It’s a little disconcerting. But also not a little tasty.

Mrs. T’s (Vegan!) Pierogies with Fried Mushrooms & Onions

Saturday, May 10th, 2014

2014-05-05 - Onion & Mushroom Pierogies - 0005 [flickr]

After I had a happy attack on Facebook, Twitter, and the Internets in general over my brand spanking new shipment of Mrs. T’s (Vegan!) Pierogies, I got a few questions about how I serve them.

The usual method seems to be with sour cream or applesauce, but that’s not really my jam. Traditionally I’ve enjoyed them plain (either deep-fried or boiled), but lately I’ve been experimenting with different toppings to liven them up. Since I suck at making my own pierogies, the toppings/sides are my only real means of influencing the flavor. So far my favorite combo is fried onions and mushrooms. Onions on top add an extra dimension of onions to the dish, and mushrooms are just plain awesome.

The recipe’s kind of a no-brainer, but you know. Posterity’s sake.

Assuming you have the veggies pre-sliced (this saves so much time, people! plus you’re more likely to eat fruits and veggies if they’re just sitting there, all undressed and ready to go in the fridge! do it you won’t be sorry!), this meal takes all of ten minutes to make. Twelve, tops. Yay lazy vegans!

(More below the fold…)