Archive for easy vegan eats

Veganmofo: Selection of Quick meal tips: Frozen Burgers

Being a student sometimes bringing cooking to a back burner, I won’t get into a post about the various levels of terrible junk I consume in the guise of ‘diner’ most evenings (maybe another post). But I found a selection of easy, under 30 minutes to whip up meals which I’ve enjoyed over the past few weeks.

The key to quick and easy meals is timing, multitasking and sometimes convenience food. Ok, so you going to grab that frost bitten veggie burger and pull a sesame seed bun out of the freezer, again. No big deal, take a few extra steps and it can really make the difference.

Tips for burgers from the freezer:

  • Marinade or sauce it. Glaze your frozen patty in a thick, maybe sweet BBQ sauce, or Plum Sauce. Raid your condiment shelf for inspiration.
  • Take the time to pre-heat the cast iron or use a grill. Sure, it’s a frozen burger but it’ll taste better grilled or seared properly.
  • Toppings. Avoid the urge to squirt ketchup and call it a day. Mix it up with salsa, veggies, fruit (grilled pineapple!), chutney or some fancier pickles/sauces from the local market. Even adding lettuces/tomato gives you something fresh and a nice contrast to the chewy burger texture.
  • Onions/Mushrooms. They fry up in minutes and can take the bruger experience to the next level.
  • TOAST YOUR BUNS. If you spend time on nothing else, crisp the inside of that bun.

The little Darling featured  below may appear simple with its no-name ketchup and mustard, but the secret lies in that big meaty chunk of purple heaven. A wide slice of onion, which I baked in the oven (directly on the rack) and then broiled just before the burger finished. Amazing.


Happy Mofo’ing!

Veganmofo: Easy school lunch

Now, the important thing to remember here is that I have never before made a grain salad. I wasn’t entirely sure how to, so perhaps this dish is really just cold rice and veggies. Having only ever sampled grain salads from grocery delis where every bean/rice salad seems to be flavoured with leftover sweet pickle juice (ew!!!). I was not a fan. I prefer my grains savoury, maybe with a hint of sour.

Grain Salad

Wild Rice and Bean Salad

1 cup wild and brown rice mix
2 1/2 cups vegetable broth (or water)
dash of salt
1/2 cup frozen white beans (is using caned you will need to rinse, and re-rinse. You may actually want to add more beans, I felt it could have had more)
1/2 medium onion diced
3 tsp minced garlic
1 red pepper diced (or vegetables of your choice. Red was all I had)

Herbs:
1 pinch sage
2 sprigs fresh Rosemary
2 dashes of paprika
1 pinch poultry spice
1 pinch basil
1 pinch thyme
salt and pepper

Dressing:
1/4 cup olive oil
1/8 sherry
1/4 (just under a quarter) balsamic vinegar
Repeat of herb mix with the addition of fresh dill

Optional toppings:
Shredded nori
Sesame seeds
nut of choice

First coat a heavy bottomed pot with oil and cook your onions with pepper and mustard see until fragrant. Add garlic and continue cooking, deglaze pan with sherry is desired. Now add you rice and toast, before adding liquid and your selection of herbs. Bring to boil, boil hard for a minute, before reducing to a low simmer for 55 minutes (or until done).

Wild Rice Salad

Meanwhile dice your pepper and make your dressing, it can be made in the measuring cup and combined by whisking with a fork. Set aside.

Once rice is done allow to cool, if you have extra liquid drain your rice. Once rice is cooled (better yet, use this recipe to use up leftover rice!) add your pepper and dressing. Toss to coat and refrigerate overnight (at least an hour!).

Veganomicon: Ultimate cook book/I make and eat a salad

:GASP!:

But it’s true. Thanks to Veganomicon I now have two salad recipes that don’t make my stomach and mind quake with fear. No rabbit food here. This particular salad involves lovely marinated and roasted portabellos and diced chunks of fatty and yummy avocado. That will have known salad haters and nose-sticker-uppers (read: yours truly) digging in with both forks, because real vegans double fist it. Again this is mostly a food porn post, but real posting to return any day now!

For those of you with the cookbook the only changes I made was the addition of mixed greens, spinach, extra dressing and sauted onions.

Quick and Easy meals

My kitchen is currently non-existent so apologies for the lack of posting. Here is an easy Bechamel sauce from the ppk website served on WW macaroni and steamed broccoli.

When water is boiling place basket with broccoli over water, once boiling move broccoli add pasta and return broccoli to steam.

Meanwhile make this quick and easy sauce. I adjusted the seasoning with extra salt, garlic power, onion powder and paprika with nutmeg like the french do.

Very rewarding and filling.