Spinach coconut soup
This week has been a bit chilly, and I had a little cold, so it was perfect time for soup. I found a couple nice-sounding recipes in the Moosewood New Classics
cookbook, and decided to try this one, mostly because I had everything on hand. It called for some white rice and potatoes, which thickened it a bit, and also for coconut milk, which is a favorite of mine. I did substitute onions for leeks, because I didn’t have leeks. This is definitely a soup I would make again.
Penne with creamy tomato, spinach, and seitan sauce
One day recently I was trying to decide what to make for dinner. I was feeling a little sick, and was looking for comfort food. I thought I would make my Macaroni and cheese with spinach
recipe, but we were out of flour. So instead I whipped up something new. I already had the frozen spinach thawing, so it would have to have spinach. We also still had a bunch of tomatoes from the garden (which had been ripening indoors). So I decided they would be good together. I also wanted it to be creamy, so I used the new trick I learned this summer of blending silken tofu with a little white miso and lime juice. Finally, I added some seitan (mock abalone) for a little more protein. The result was quite tasty.
Squash, fennel, and apple soup
I tried this recipe from The Voluptuous Vegan
. I thought that the combination of squash, fennel, and apple sounded particularly good, and that turned out to be true. The recipe called for a kabocha squash, which I just happened to have on hand. I had never had it before, but someone at the grocery store recommended it. It is similar to butternut in taste, but looks like a small green pumpkin. I will definitely be making this one again.
Vegan cole slaw
Earlier this summer I had a lengthy discussion about coleslaw with some friends, which basically boiled down to the fact that coleslaw can be good, but rarely is. We all agreed that we did not like coleslaw which was doused in a milky dressing, but rather prefer a small amount of vinegary dressing. For this coleslaw, I used both green and red cabbage, and plenty of carrots. I had some leftover vegan sour cream (silken tofu, oil, lime juice, and rice wine vinegar), so I threw that in to make it a little bit creamy, along with plenty of salt & pepper, apple cider vinegar, a little bit of sugar, and a bunch of dried dill. The red cabbage kind of turns everything pink, so it doesn’t look too great, but it tasted quite good.
Sweet and sour seitan
I made this one about a month ago, but have not gotten around to posting it. I mostly followed my normal stir-frying techniques. The main difference was the sauce. I used about 4 Tbsp of plum sauce, and mixed in some of the liquid from the canned seitan. I also added some rice wine vinegar. I also put pineapple chunks in the stir-fry to add to the sweetness. It turned out very nicely.