What’s for dinner?

I don’t do recipes. In general. This isn’t unique, especially among vegans. This is how I go about cooking:

What do I have and what do I need to use NOW before it walks out of here by itself?

Fairly typical haul from my fridge + pantry:

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2 bits of cabbage, regular + purple, broccoli, fake meat,
corn, black beans, aubergine puree, white pasta

Measurements

There is one thing I’m likely to measure: pasta/grains. I’m in a 30g /serving because that works for me. That being said, I do encourage you to find your own number!

As for the rest, eyeball it? Intuitive eating—learn to love it!

Spice it up!

Pick a favorite spice from your collection!

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Order of execution

Start with the pasta and while it’s cooking away chop your broccoli and get it in the pan with a bit of coconut oil. A table spoon should do it. Unless you want more. While it’s sizzling away, start chopping the cabbage and add it to the pan.

Sprinkle the broccoli + cabbage with your spice of choice, add a bit of garlic in some form for good measure, and pepper.

When the broccoli + cabbage start to go soft (however soft you want them), add fake meat, beans and corn; they just need a wee bit of heat.

Add salt when your remove the pan from the heat.

Serve it up with the pasta and the aubergine puree, and if you want to be fancy, sprinkle some seeds on top.

This should take you no more than 15 minutes and yield about 4 servings.

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This approach isn’t great when non-vegans ask me But what do you eat?? Because the answer is really Whatever I have in the house/feel like. I realize that is zero percent helpful.

Someone recently commented that But watery greens don’t keep me full. Yes well if we have a look at the above picture…I’m not exactly living off of cucumber, tomatoes and lettuce, now am I? Because I agree that would not keep me full nor satisfied. You need to get your grains and/or pasta, beans and maybe something from the root family in there too. Think colorful, lots of flavor, maybe take your starting point in a veggie you can stick in the oven for a bit with garlic, and then add a few things you think would pair up nicely with it.

Does that make sense at all?

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This has been an Endless Blog Challenge post.

What vegans eat; fake meat

Fake meat; sometimes I hate it and sometimes I love it.

Right now, friggin love it! Not only because the high protein content makes my life so much easier, but also, they seem to have upped their game. It comes already seasoned and the texture is nice. That didn’t use to be the case.

4 favorite fake meat meals

Vegobitar (English: vegetarian pieces)

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Basically a soy product pretending to be pieces of chicken. I don’t think that it would fool a carnivore, but that’s hardly the point.

What I do with this is easy.

Just take a few favorite veggies, chop them up, fry in a pan together with the veggie bites and some garlic, add some bean pasta and aubergine puree and you’re done.

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Green and purple foods. Have I mentioned it’s a favorite?

Soy sausage

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I was never big on sausage. But oh. This one, it is not bad. It’s pretending to be a chorizo; can’t say if it does a good job or not. I never had chorizo.

Again, I’m basically lazier than Cheap Lazy Vegan. However, unfortunately for me, not as cheap. But when it comes to this sausage, no regrets.

I just make a sort of ratatouille to go with it. Sort of means frying some broccoli, all of it! The stem is the best part. Add aubergine and a red pepper, fry until aubergine starts to look the way you like it, add sausage along with some crushed tomatoes with garlic (can’t even be bothered to add the garlic myself apparently..), and a bit of oregano. Let it heat up for a couple of minutes.

Serve up with a slice of wholegrain toast and tomatoes.

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K*ckl*ng (English: Ch*ck*n)

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Another chicken type product. Soy again, and again, I don’t think anyone would mistake this for chicken, and if you’re trying to avoid chicken, that’s going to be a relief.

Some of my usual suspects, i.e. green in the form of asparagus, and what was left of that head of purple cabbage, plus a couple of carrots. Just fry up with garlic, obvs, lime pepper and wasabi sesame. Serve with extra sesame seeds and a bit of roasted garlic mayo (currently obsessed, yesssss).

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Bonus: as I was tidying up I found a small piece of glass on the counter. Clearly from one of the containers I was using. Lunch is going to be exciting! Will I or won’t I cut up all of my insides because there’s glass in my food!?! Nobody knows!

Soy mince

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Don’t you just love any product that clearly states it’s vegan?

To be fair, it is also great when I use my eyes to read the packaging. I just discovered I’ve been having a fake meat that is in fact not vegan. Was egg in it. So that’s great.

Not this one though! Clearly vegan, and not something I eat -that- often. I was never in the habit of using mince. For the most part, I’m more likely to just use lentils.

Not because this is a bad product, it’s not at all. Nice consistency, carries flavors well, healthy, what more could you possibly ask for?

So I thought up this combination:

Cut up a medium sized squash, one red pepper, and one small aubergine, mix it around in some vegetable stock, a tablespoon of oil (I used the oil my sun dried tomatoes were in), oregano, and garlic granules. Stick in the oven, about 250 degrees for 22 minutes.

Meanwhile, cook 90 g of couscous, mix in a bit of sun dried tomatoes and defrost the mince in a pan with some cumin, salt and pepper.

This will serve about 3 people.

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Was not unhappy with this meal.

What vegans eat; Lots of lentils

When I went vegetarian some 20 years ago I never thought I’d ever get used to lentils. Never in a million years. I don’t even know how or when I managed to get over that first impression. Mushy green lentils on the side. Ew.

Might have been when I stopped over-cooking the lentils. And learned about the importance of spices. In general. I used salt only for years and years (how did I even live??).

These days, I’ll throw a little lentils into pretty much anything. Bit of lentil crunch? Yes please!

My go-to tomato-based lentil stew combines red lentils, carrot and feta (or Greek Style Sheese if you want the vegan version, and why wouldn’t you?). Usually I serve it with pasta, but this time I’ve got other ideas. More about that later.

One of the many advantages of this dish is that it’s super quick and easy to make; an excellent choice if you need a mid-week meal prep because your stocks are running low.

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All you need is:

1 can of crushed tomatoes
120 g red lentils
2 organic carrots (if there is one thing you want organic it’s carrots, trust me)
2 dl water
1½ tsp salt
Bunch of oregano
Some form of garlic. I use garlic ganules.
Some greek style type of cheese product

Grate your carrots – peeling is not necessary. Turn your stove on, you want to bring your water and crushed tomatoes to a boil and then reduce the heat to avoid tomato sauce splattering all over your kitchen. Add lentils, carrots, garlic, and oregano. Cook until lentils are al dente. Or however soft you like them. About 10 minutes should do the trick. If you’re anything like me, you’ll also want to add some spinach or kale from the freezer. Can’t have a meal without greens.

As per Jenny Mustard’s instructions, I’m adding the salt when the stew is done and cooling.

This yields about 4 servings; I’m having some for dinner together with lots of leafy greens and alfalfa sprouts because I’m in the middle of a leafy green obsession. What’s left I dividine into three containers together with some oats – obvs not the porridge kind, the other type, but any type grain will do. Or pasta.

Top with cheese and you’re done!