Veganbot http://veganbot.posterous.com Eating vegan is cheap and easy posterous.com Fri, 16 Apr 2010 01:38:57 -0700 Pre-dinner preparation, meal ideas from scratch, and timing http://veganbot.posterous.com/pre-dinner-preparation-meal-ideas-from-scratc http://veganbot.posterous.com/pre-dinner-preparation-meal-ideas-from-scratc All of the ingredients shown here were used in the recipes this week. Except the salsa, which was actually not used for this dinner. Before dinner each day this week, I grabbed all of this to begin.

A lot of stuff for dinner right? I find it's easier to just grab a couple dressings, a protein source (tempeh this time, sometimes tofu) and every fruit/vegetable I have. I grab 20 items without thinking about it. Green and red stuff goes bad, eat it as soon as possible. Never wait till tomorrow or "breakfast" to eat the good fruit. Eat as much-as soon- and often as it's there!

After pulling out this mountain of stuff (tomato, zucchini, lettuce, celery, green pepper, dates, onion, strawberries, tahini, garlic, mushrooms, thyme, bread, spaghetti, cheese, tempeh, olive oil) I need a main theme.

Here it's pasta, so I start some boiling water as soon as I decide that. I grab a bowl, add some water and plate lid to steam something in the microwave (http://veganbot.posterous.com/using-a-microwave-to-prepare-steamed-vegetabl ) and wait to cook it. Usually this is Brusselsprouts or zucchini, but sometimes squash or sweet potatoes..

If making a sauce (see the last post) I throw some nice fresh stuff in oil and let the scent pick the next ingredients.

How to Make a Salad (and why)
With everything out of the fridge, I try to plan a salad (daily), picking the best raw produce from my lot. Aiming for bright red and green.

I wash everything at the same time in a collander (mushrooms are not washed as it will waterlog them). I always wash before slicing and try to cut with the grain (preserves freshness according to a french- Italian chef I've stayed with).

Then they're sliced using my big chef's knife. I just roll everything out and slice it up small enough for a salad. I halve tomatoes, onions, and mushrooms (before chopping) and cut the lettuce, celery by a fork size rows and then across. It's very quick and makes a perfect salad.

Good salads are so easy to eat, fresh ingredients are the only way to eat them. Salads are a non-replaceable part of your diet- they are a huge source of raw vegetables and fruits-- precious minerals you need to function at 100%. Mix it up until you find one you like and keep tinkering with it and trying new fruits and vegetable combinations.

If you need to sweeten up a salad, try cranberries, crushed black pepper, or a little oil.

I can't emphasize enough how much a good knife helps. You will love to cook if your knives are good and have enough dishes and cookware to do it well. I did some research then paid $100 for this knife (Global Chef's knife) a few years ago and still am happy with the purchase-- good cutlery is so important for predictable/fun/safe cooking -- I use almost no other knife. I also have a large wood cutting board as shown in many pictures. I highly recommend a similar setup and as a metalurgist geek believe stainless steel to be the cookware of choice for most purposes (cast iron is good too). Non stick aluminum is fine for my sauce dish and I never use metal utensils -- er try to never use them. Once the coating scratches away it's aluminum - not something you want in your diet.

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]]> Fri, 16 Apr 2010 00:57:22 -0700 Fast! Deep dish "Chicago" vegan pizza http://veganbot.posterous.com/fast-deep-dish-chicago-vegan-pizza http://veganbot.posterous.com/fast-deep-dish-chicago-vegan-pizza Take the leftover sauce from spaghetti the other day (http://veganbot.posterous.com/vegan-spaghetti-with-hearty-salad-and-sides ) and pour it over a thick piece of bread then toast in oven or microwave for a couple minutes if you like a chewier crust (it's also a lot faster).

Again I used ciabatta and this time I wanted food in a hurry so I microwaved it. It was excellent! Substitute garlic bread, French bread, or different fresh baked rolls.

If you want to make it without leftovers, it takes just a few minutes:

The spaghetti sauce was the thick 28 ounce Trader Joe's "Tomato Basil Marinara" (~$2). I chopped to chunks: brown mushroom, tempeh, and onion, then threw into hot olive oil, in a sauce pan. It smelled wonderful. Last time I added green pepper and next time maybe olives. If you need even more spice, try a little fennel and tell me how it works. After the onion starts browning / assuming you're stirring, throw in the sauce and heat on low.

Served here with cucumber salad (celery, tomatoes, red onion and balsamic vinegar).

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]]> Mon, 12 Apr 2010 01:41:10 -0700 New to tofu? Buy this (and other tips) http://veganbot.posterous.com/new-to-tofu-buy-this-and-other-tips http://veganbot.posterous.com/new-to-tofu-buy-this-and-other-tips Tofu is the "weird" thing that vegetarians eat. Tempeh is another, but this is all about tofu. These are soy beans, which are in many processed foods, breads, cereals, and of course soy sauce.

Soy beans are considered a healthy food to eat, and like anything else the way it's prepared and the quantity consumed will determine how healthy or unhealthy it is for you. Unless you're allergic, you should explore tofu as a cooking accessory, not a backup / replacement for meat (this is often how it's used in American cooking: Thai, Chinese, Japanese as well.

But since you're new, the first step is buying some that doesn't suck. I recommend the Soga Twin Pack.

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This is available from Trader Joes for around $2. It lasts a month in the fridge. Since there are two sealed sides, you can use one half one week, and another a couple weeks later.

It's also not "offensive" in odor or taste. It's pretty subtle. Worry about developing a taste for different tofu later. I say start with a plain one first. The worst / smelliest are usually the Chinese or Japanese brands you'll see at major grocery stores. You should go out of your way (at least once) to find a better source of tofu for beginners. I don't find Chinese etc bad now. But at first, yes. I recommend Trader Joes, Whole Foods, or a veggie / health store to start.

It's extra firm. You want extra firm, especially at first. The firmer the better until you know how to use it in recipes, again in my opinion.

I think the best tofu is fresh at a deli. In a plastic cup and you pay by the pound. This isn't as common as it should be.

A couple things to note:
Once opened you should fill the tofu with clean/fresh water each day it's stored. It should stay fresh for about 3 days, maybe longer once opened.

You can use it anywhere you used chicken or other meats. Try making marinade (see previous entry), grilling it with onions and mushrooms, garlic and oil once cubed up. Try baking or using in place of scrambled eggs (nice with onion, green pepper, seasonings).

It's a whole-nother weapon for your arsenal. It's cheap and healthy as long as you eat other stuff too. ;)

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]]> Sun, 11 Apr 2010 23:13:00 -0700 Marinated baked tofu (vegan), crispy top mashed potatoes, hearty sweet salad - Sunday Dinner http://veganbot.posterous.com/sunday-dinner-50 http://veganbot.posterous.com/sunday-dinner-50

Salad: red leaf, celery with leaves, crushed almonds, cranberries, raisins, (look for a trail mix!), and peperonici from a jar. Dressing: tahini with peperonici juice.

Steamed brusselsprouts (2:30 covered in microwave with some water)

Crispy potato dish: Boiled yellow potatoes (35-38 minutes), mashed with vegetable oil (butter), and broiled in oven (5 minutes gave a crispy top, mashed core) sprinkled with parsley.

Entre: Baked (approx 20 minutes at 375-400 in toaster oven) marinated tofu with chopped crimini mushrooms, sliced on the vine tomato (added toward end of heat)

Marinade for entre: Menjool dates, garlic, olive oil, chopped onion, soy sauce, Porto (red wine), fresh thyme, red chili sauce. Blended in food chopper. Microwaved for 30 seconds. Mushrooms and tofu marinade for 10 minutes in fridge once mixed. Raisins or brown sugar could be substituted for dates.

Bread: ciabatta with olive oil, garlic and fresh chopped basil.

Dessert: dubliner Irish cheddar (aged 2 years), strawberries, half a peach. (not vegan)

Total cook/prep time: about an hour, around 45 minutes if timed properly (start potatoes and marinade right away).

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]]> Sun, 11 Apr 2010 18:51:00 -0700 Vegan Spaghetti with Hearty Salad and Sides http://veganbot.posterous.com/vegan-spaghetti-with-hearty-salad-and-sides http://veganbot.posterous.com/vegan-spaghetti-with-hearty-salad-and-sides
 
Spaghetti noodles with red sauce: sauteed brown mushrooms, yellow onion and tempeh. Fresh basil added at the end.
 
Steamed zucchini with crushed pepper (how to steam vegetables using microwave).

Ciabatta bread with olive oil and fresh thyme and garlic. Toasted in oven.

Salad: red leaf and on the vine tomato. Celery with leaves, pepperoncinis, and balsamic vinegar.

All organic veggies.

Dessert: menjool dates, two types of Irish cheese (dubliner cheddar), tomato and wheat cracker. (not vegan)

Red wine (organic sulfite free) / water

Total cook/prep time: under 15 minutes

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]]> Sun, 27 Sep 2009 21:33:00 -0700 Were rabbits http://veganbot.posterous.com/were-rabbits http://veganbot.posterous.com/were-rabbits

Bentos #251 and #252

September 25, 2009 by wererabbits

I broke down and did a charaben for the autumn challenge on LiveJournal after all.
Nori tree with carrot and cheese autumn leaves and cheese moon (of course) on a bed of rice, parsley and chili. Two cherry tomatoes mimic autumn pumpkins.

via wererabbits.wordpress.com

Great ideas to make super easy food that looks very tasty.

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]]> http://files.posterous.com/user_profile_pics/206677/portrait-small.jpg http://posterous.com/users/4bhuj7SiWcWl Dan K demonkey Dan K Sun, 27 Sep 2009 21:15:40 -0700 The Daily Tiffin: bless your hands http://veganbot.posterous.com/the-daily-tiffin-bless-your-hands http://veganbot.posterous.com/the-daily-tiffin-bless-your-hands
Media_httpwwwantoniotahhancompostsfatayerbitejpg_bjcxepgevdklnwh
via dailytiffin.blogspot.com

Cool recipe for some neat little snacks. Not necessarily vegan but easily an adaptable idea.

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]]> http://files.posterous.com/user_profile_pics/206677/portrait-small.jpg http://posterous.com/users/4bhuj7SiWcWl Dan K demonkey Dan K Tue, 25 Nov 2008 16:29:41 -0800 Quick Pasta Alternatives to Spaghetti http://veganbot.posterous.com/quick-pasta-alternatives-to-spaghetti http://veganbot.posterous.com/quick-pasta-alternatives-to-spaghetti Pasta is a staple dinner that should never be neglected. It takes minutes to prepare, is easy to clean-up, and almost always hits the spot. It may lack certain nutrition, but it all depends on what you add to it. To prevent starvation as a vegan, you should try experimenting with many pastas. As you can tell from the recipes of this site, I try a lot of different things, but often resort to plain spaghetti and red sauce. I made this one tonight and it was pretty good, so I figured I'd post it up here.
Ingredients
  • Fresh Broccoli
  • Garlic (jar is fine)
  • Pasta of choice (I used farfalle)
  • Olive oil
  • Soy sauce
  • Meatless Meatballs
  • Optional seasonings: Spike, Crushed Red Pepper
Directions
  1. Put hot water in pot and start heating for noodles. Add once boiling
  2. While cooking noodles, steam the broccoli in microwave and leave covered
  3. A few minutes before the noodles are done, microwave the meatless meatballs (I use 4 "balls" for a single serving, microwaved for 1 minute)
  4. Drain pasta, put in the bowl with the meatballs, drain/add the broccoli
  5. Add a couple splashes of soy sauce and olive oil
  6. Add a 1/4 teaspoon or so of garlic (1 clove)
  7. Sprinkle spike and crushed red pepper over the pasta
EAT!

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]]> http://files.posterous.com/user_profile_pics/206677/portrait-small.jpg http://posterous.com/users/4bhuj7SiWcWl Dan K demonkey Dan K Tue, 25 Nov 2008 16:11:00 -0800 Using a Microwave to Prepare Steamed Vegetables http://veganbot.posterous.com/using-a-microwave-to-prepare-steamed-vegetabl http://veganbot.posterous.com/using-a-microwave-to-prepare-steamed-vegetabl

For years I never used the microwave until I moved in with my current roommate. He's an extremely technical and educated person, yet his biggest strengths are in his ability to adapt practical solutions based on experience. One example is his microwave cooking skill. He cooks almost everything in the microwave, and after living with him a few months I began using it more and more to prepare certain foods. It's very fast and requires minimal clean-up or wasting of water, but can give you some excellent results with practice. I've steamed vegetables in the microwave almost daily for the past month. Sometimes it's carrots, potatoes, Brussels sprouts (great with hummus!), or broccoli. The technique is pretty much always the same and the results are always excellent.

  1. Put the vegetables you wish to steam into a microwave safe bowl
  2. Add enough water to cover the vegetables about half-way
  3. Cover with a microwave safe plate that fits well against the top
  4. Depending on serving size, microwave on high 2-5 minutes. 2-3 minutes is fine with my microwave for a single serving like the picture, longer may be required. Just test the waters for now

Once the cooking is done, leave covered for 1-5 minutes depending on the size of the serving and what you're cooking. Some things take longer, like potatoes. Three brussels sprouts cook in 2:30 minutes for me (and sitting another 2-3). Broccoli is a bit quicker. If you remove from the microwave, be careful as it'll be very hot. Remove the veggies with a fork and you're good to go!  If they're not tasty enough, grind a little pepper over them.

It might take a few tries to get it right but don't be discouraged. Once you have the skill down, it'll save you hours each week of cooking and cleaning.

The brusselsprouts on this plate were steamed in 2:30 microwave time:

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]]> http://files.posterous.com/user_profile_pics/206677/portrait-small.jpg http://posterous.com/users/4bhuj7SiWcWl Dan K demonkey Dan K Mon, 10 Nov 2008 16:31:46 -0800 Vegan Foods @ Trader Joes http://veganbot.posterous.com/vegan-foods-trader-joes http://veganbot.posterous.com/vegan-foods-trader-joes There are a few items sold at Trader Joes that make being a vegan cheap and easy. Next time you drop-in, scout for the following: - Hummus "Dip" (the plain variety). It's cheap and really good for a hummus. It's 100% vegan. I buy this stuff almost every time I head to the store, even though I make it at home in a food processor sometimes. There are a few other vegan varieties at TJ's, including the "white bean" flavor. But some of them have milk, casein, or whey. So read the ingredients. - Pita bread. The naan sold at TJ's and most of the breads have milk or eggs. However, the pita bread and flat bread are vegan. Read the ingredients if you're worried, but there are a few types sold here that are decent... and really cheap. The "genuine handmade tortillas" are good, too. - Tofu. Actually, the tofu @ Trader Joe's is not great. It's not very good compared to the baked brands at a more expensive grocery store or the fresh varieties sold in bulk at more vegetarian-oriented stores. But it's really cheap (around $1), and you can even buy the twin packs for under $2. It's a good way to experiment with tofu and cooking it. For raw/cold tofu I'd still recommend a baked or more expensive brand at a higher-end store. - Cuties. In the frozen food department, check for the Tofutti brand "Cuties" ice cream bars. They are ultra cheap here... I think $3 for a box of eight. They only sell the vanilla/chocolate type at my local store though. There's also a Trader Joe's generic brand of soy ice cream bars. These are called "Soy Creamy Mint Ice Cream Bars". They are pretty good, but I think it's more per ounce than the Cuties. - Vegetable Masala Burger
This is the holy grail of vegan snacks sold at Trader Joe's. These are sold in a box of four for about $2.50. You can microwave, toast, toaster oven, oven-bake, or fry the patties. They go great with buns and fresh lettuce/tomato, cut up into pastas, eaten plain, wrapped in pitas, or just about anything else you can imagine. They are really really really good and quite spicy. Made of potatoes, onion, and that sort of thing. Relatively low sodium and fat, etc. as well. These are the best veggie burgers I've ever had. - Meatless Meatballs. I mentioned these in the last post about Trader Joe's, but thought I would plug them again. These come in a large bag of about 30-40 frozen balls, made of wheat/soy and spices. The bag costs around $3.50 I think. You can microwave four balls for about 1 minute and they're ready to add to pasta. Great for spaghetti or creating random mixtures of noodles and sauces. These things have some spice and a good flavor. - Indian Fare Punjab Choley. In the boxed foods area (probably near the jars of curry spices and canned beans, or ethnic foods) you'll find a series of small flat boxes of Indian foods called "Indian Fare". There are many vegetarian varieties, and at least two vegan ones. The Punjab Choley is a fairly spicy mixture of garbanzo beans, tomatoes, onions, and other spices. I'm not usually a fan of stuff that comes in a pouch and it's pretty high in sodium (25% daily value per serving), but damn this stuff is tasty. It's also really easy to prepare. You just empty the pouch to a microwave bowl, cover, and zap for about 2 minutes, stirring halfway through. Serve with rice (I prefer Basmati white) and flatbread. PS - sometimes this boxed food is way spicier than other times. Try it twice or three times before deciding if you like it. It's really cheap ($2ish) and makes a pretty hearty meal. There's also a vegan eggplant variety, but I can't recall its name. It's not bad but I prefer the choley. - Curry Simmer Sauce. Probably near the stuff above, you'll find jars of sauces. Many of these contain milk or cheese, but there's at least one vegan jar called Trader Joe's Curry Simmer Sauce. It's around $2, which is a steal compared to the same type of sauce at a typical grocery store. You can simmer this with chunks of tofu, carrots, and cauliflower then serve with rice. Or just simmer anything you want to absorb the flavor. This is a really good foundation for a lot of good dishes. If you don't have a Trader Joe's in your area, I apologize for this cruel post. :(

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]]> http://files.posterous.com/user_profile_pics/206677/portrait-small.jpg http://posterous.com/users/4bhuj7SiWcWl Dan K demonkey Dan K Fri, 24 Oct 2008 13:06:25 -0700 $16 at Trader Joe's (my Paris lunch) http://veganbot.posterous.com/16-at-trader-joes-my-paris-lunch http://veganbot.posterous.com/16-at-trader-joes-my-paris-lunch Shopping vegan is really easy at Trader Joe's. It's not my favorite store, but it's certainly cheap. Here's what about $16 bought: enough food for several days and a good variety of easy-to-prepare stuff:
The roma tomatoes, bananas, cucumbers, and pears were organic. The chocolate was 60% cacoa and from nearby Berkeley. I had to buy a baguette as I was just in Paris (I saw as many people holding baguettes as cell phones there). I didn't have a bag on me and needed an extra anyway, so I bought a re-usable Trader Joe's bag for $1 to hold everything. This is a good variety for a late-week purchase to allow enough meals and snacks for the weekend when coupled with pasta and cereal. The tomatoes are good just sliced up with crackers or the baguette, but if you add lettuce ($1), tofu ($1.50) and hummus ($3), you've got great little sandwiches with almost no work... perfect after a long day featuring a big lunch:
Plus a pear and a banana for dessert. I didn't eat the chocolate today, but a square yesterday was a nice follow-up to the pasta I had. Speaking of pasta... Meatless meatballs are tasty, cheap, and easy to prepare. You can also buy these at Trader Joe's, but they have more varieties at Whole Foods. It's primarily a soy/wheat/onion ball that you can microwave (4 takes about a minute for me). I throw it over some noodles with red pasta sauce. It's a hearty meal, nice as dinner following a light lunch. Find them in the frozen food section, in bags.

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]]> http://files.posterous.com/user_profile_pics/206677/portrait-small.jpg http://posterous.com/users/4bhuj7SiWcWl Dan K demonkey Dan K Tue, 09 Sep 2008 00:24:38 -0700 Falafels, Etc. (Where to eat lunch in Fremont, CA) http://veganbot.posterous.com/falafels-etc-where-to-eat-lunch-in-fremont-ca http://veganbot.posterous.com/falafels-etc-where-to-eat-lunch-in-fremont-ca http://www.yelp.com/biz/falafel-etc-fremont 39200 Fremont Blvd (at Mowry Ave, across the street from Target, near that Pancake house with candy stripes and a wheel shop, tucked way in the back by a hamburger joint) Fremont, CA 94538 (510) 795-7170 www.falafeletc1.com This place is simply awesome. Best falafels I've ever had, and definitely the hummus is in contention. I go here with my co-workers at least once a week, often twice, sometimes even three times. It's just so good as a choice that's not the same sandwich/sushi place every day. Meat eaters have plenty of options. Vegetarians have several, and vegans have a couple. I don't know about eggs in some ingredients (bread), but the staple foods I buy are hummus and falafels. The falafels are deep friend to perfection on the outside but are tasty green fava beans in the middle. Since hummus is basically just garlic, lemon juice, oil, and garbanzo beans, you can imagine it's vegan. There are delicious condiments including a dairy based Tsiziki sauce (garlic, cucumber, yogurt), mystery curry sauce (no idea what ingredients it contains yet), and spicy red pepper sauce you typically find in Indian / Chinese / Vietnamese restaurants in the local area. The restaurant also has a Fool Mudammas plate, which is good but tends to get bland by the time you reach the end because it's so big. One time I went the falafels were a little burned, but the other 40+ times they were perfect. There are several presumably (didn't confirm) vegan salad options. The cabbage salad is good, but a little slimy. The greek salad is made by hand now, so you can pick and choose what you don't want: cheese. There are many gluten-free options, including the hummus, baba ghanoush, greek salad, rice, and falafels. Oh, yes. You can request rice as a side order. This is not shown on the menu. I don't know what might be in it except rice, but I'll ask next time I remember. If you want a good variety plate, try this: -Falafel plate -Rice -Half and half hummus and baba ghanoush. It also includes bread, so you can try just about everything in one sitting. I don't think I've been charged extra for this, or at least it was never indicated. I don't pay close attention to the receipts from our group outings. The servings are large. The service is very consistent. Don't get food to go. It doesn't travel well and you'll likely not be impressed. Always buy this stuff and eat right away, unless you're in a huge rush. For drinks, it's mostly fountain soda with a couple options for tea drinkers. The water is dispensed from the lemonade siphon. The plain ice tea is typical and not bad, the lemonade isn't so good. More bottled options would be nice, or maybe something more ethnic and refreshing. I feel like I'm gaining weight when I eat here too often. It is some very filling food and probably shouldn't be eaten as often as I do while exercising as little as I do. There's an alcohol license pending sign, so for the future, who knows? The restaurant is very clean. Remember - You have to grab your own silverware! Trust me on this one. :) Cost is not bad, about $10 per person for a big plate of food that always delivers.

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]]> http://files.posterous.com/user_profile_pics/206677/portrait-small.jpg http://posterous.com/users/4bhuj7SiWcWl Dan K demonkey Dan K Tue, 09 Sep 2008 00:13:01 -0700 More Recipes Like Mine http://veganbot.posterous.com/more-recipes-like-mine http://veganbot.posterous.com/more-recipes-like-mine This site has brilliant combinations of simple stuff to make totally delicious but sometimes not super healthy snacks and meals: http://tofu-n-sproutz.blogspot.com/ She cooks for a family and lists a lot of recipes. Think cupcakes and friend snacks, stuff like that isn't uncommon. Here's another great one: http://vegandad.blogspot.com/ Same idea, the guy cooks for a family. He gets super creative and makes his own dessert cookies and turnovers, but covers some really good square meals as well. This one will impress guests and make you feel like a professional chef.

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]]> http://files.posterous.com/user_profile_pics/206677/portrait-small.jpg http://posterous.com/users/4bhuj7SiWcWl Dan K demonkey Dan K Mon, 08 Sep 2008 18:17:27 -0700 When nothing sounds good, eat cereal http://veganbot.posterous.com/when-nothing-sounds-good-eat-cereal http://veganbot.posterous.com/when-nothing-sounds-good-eat-cereal As a vegan, I'd recommend to always stock a non-sugary, fortified cereal and soy milk. I prefer the flavor of "plain" soy milk. In the soy milk world, it seems plain is key for "doesn't have a special flavor like vanilla or chocolate". It's still usually sweetened. If you're more hardcore, you want unsweetened. No sugar added. It's bitter and takes some getting used to, but eventually it tastes about the same. Most soy milks are fortified with vitamins and that kind of thing. Soy milk's a good source of protein and the other typical soy goodies. I usually buy Cheerios, Joe-Ohs from Trader Joe's, or a similar cereal. These are predictable, not sugary, and usually fill the craving. The best thing about cereal is it's really fast. It won't fill you up for very long, but it's something to stimulate your appetite to get you out of a rut.

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]]> http://files.posterous.com/user_profile_pics/206677/portrait-small.jpg http://posterous.com/users/4bhuj7SiWcWl Dan K demonkey Dan K Wed, 13 Feb 2008 01:01:30 -0800 The Perfect Vegan Soup http://veganbot.posterous.com/the-perfect-vegan-soup http://veganbot.posterous.com/the-perfect-vegan-soup I'm proud to post my first video recipe after reading suggestions from visitors. This soup recipe was handed down by my uncle, who has been a vegan for 30 years. He makes this soup once a week.My camera was in the shop for the last 2 weeks, but it's finally back and working great. I decided to celebrate with a delicious soup. Hopefully I'll have some decent knives and a bigger cutting board by the time I make the next video. This one was a bit rushed and I had to use Windows Movie Maker to edit it. Update 3/18/08: Hello people. I just wanted to post an update here to let you know that I'm doing well. I have been busy lately with other projects and have not been cooking many new recipes. In the meantime, check out this recipes site. She's got some great ideas on how to make vegan foods and some very tasty looking recipes.

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]]> http://files.posterous.com/user_profile_pics/206677/portrait-small.jpg http://posterous.com/users/4bhuj7SiWcWl Dan K demonkey Dan K Tue, 29 Jan 2008 04:13:04 -0800 Steamed veggies and tofu: Easy lunch and clean-up with rice maker http://veganbot.posterous.com/steamed-veggies-and-tofu-easy-lunch-and-clean http://veganbot.posterous.com/steamed-veggies-and-tofu-easy-lunch-and-clean

My brother just bought a rice maker for $15 (not on sale). Now we have two downstairs since we eat at different times. This is why I recommend them so frequently - they're very easy to use and cost next to nothing.

Here's a really easy lunch you can prepare if you've got enough time to prepare some rice, and it's very easy to clean-up.

  1. Add 2 cups of brown rice to rice maker, rinse the rice, fill the water slightly above the 2-cup line, then set to cook.
  2. 30 minutes later, add chunks of tofu and sliced shitake mushrooms to the steaming basket. Add some seasoning if you want (crushed red pepper, spike, etc.)
  3. Optional: Peppers, carrots, and stir-fry mixes work very well as an addition and only take about 10 minutes to steam, so throw them in too if you've got them!
  4. 10 minutes later remove top tray and add to the rice. Serve with soy sauce (or try teriyaki, Sarachi, or thai peanut sauce) if it's too dry.
  5. Eat.

This should easily make enough food for one, maybe even two whole meals. It also stores well in the fridge for leftovers.

Note - This is a rather plain and high-sodium meal due to the soy sauce and seasonings. You can greatly increase its nutrition by using less sauces and/or (preferably) adding more vegetables with the shitake mushrooms.

PS - I guess I lied about take a break for a week, but this lunch was something I meant to list weeks ago. :)

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]]> http://files.posterous.com/user_profile_pics/206677/portrait-small.jpg http://posterous.com/users/4bhuj7SiWcWl Dan K demonkey Dan K Tue, 22 Jan 2008 16:42:55 -0800 veganbot Shirts! http://veganbot.posterous.com/veganbot-shirts http://veganbot.posterous.com/veganbot-shirts Want a great way to raise vegan awareness while supporting this site? Check what I've added to the site after suggestions from a few readers:
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The shirts are offered in a variety of colors and styles and are printed using a 2000 x 2000 pixel (200 DPI) vector version of our logo, ensuring an extremely high quality print. Pricing starts at $9 for a shirt and goes up to $25 for a sweatshirt. View our store here. Other options may be available at a later date and some designs will be limited edition. If you've found a cooler vegan shirt out there I'd love to see it. :)

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]]> http://files.posterous.com/user_profile_pics/206677/portrait-small.jpg http://posterous.com/users/4bhuj7SiWcWl Dan K demonkey Dan K Tue, 22 Jan 2008 16:21:02 -0800 Cheesy Vegan Penne Rigate http://veganbot.posterous.com/cheesy-vegan-penne-rigate http://veganbot.posterous.com/cheesy-vegan-penne-rigate
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I had some of the Follow Your Heart brand mozzarella cheese (completely vegan) leftover from my BBQ tempeh pizza recipe. This cheese doesn't last long (about a week) and is kind of pricey compared to most the stuff in my fridge (at about $4 per block) so I'm glad I found a use for it. What I did here was prepare penne rigate noodles while sauteeing mushrooms, chopped onion, and tofu (that was seasoned with thyme, basil, and oregano) in a separate pan. Then I added a jar of pasta sauce and melted about 1/3 block of the "cheese" which gave it a nice creamy sauce. This made enough pasta for at least 4 large servings.
Ingredients
  • One 16-ounce pack of penne rigate noodles
  • One 28-ounce jar of pasta sauce (I used tomatoes with basil and garlic)
  • Half of a 14-ounce block of extra firm tofu, cut into cubes
  • 8-10 shitake mushrooms, sliced or cut into chunks
  • 1/3 medium sized onion, chopped
  • Oil (I used corn)
  • Spices for tofu (thyme, oregano, basil)
  • 1/3 block (about 5 ounces) Follow Your Heart brand mozzarella cheese, sliced thin or shredded
Directions
  1. Heat water in a pot and begin boiling noodles. Cook as directed.
  2. In a large skillet, wok, or pan, heat oil on high, once it's very hot add tofu and seasonings onto it.
  3. When tofu begins to brown (after 2-3 minutes), add the chopped onion.
  4. After a couple of minutes when the onion is cooked, add the mushrooms.
  5. After another minute, add the red sauce and cheese. Increase heat to high and stir when sauce bubbles.
  6. Once the cheese has melted and the noodles are cooked, serve the sauce over the noodles.**
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** This pasta would go great with some warm bread and a nice salad.

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]]> http://files.posterous.com/user_profile_pics/206677/portrait-small.jpg http://posterous.com/users/4bhuj7SiWcWl Dan K demonkey Dan K Fri, 18 Jan 2008 13:42:17 -0800 Ten Spices Vegans Should Stock http://veganbot.posterous.com/ten-spices-vegans-should-stock http://veganbot.posterous.com/ten-spices-vegans-should-stock For almost every recipe I recommend on this site, I'll use one or more of about ten major spices. A year ago I had no idea what spices belonged in a spice rack or what I would ever use, so I felt obligated to share what I've learned. There are other things you should try to include in your cooking, but these are enough to get you started and will probably be sufficient for making most vegan foods (especially tofu and pastas) taste great. Most of these are purchasable in bulk and it will save you around 75-cents on the dollar or more versus buying bottles.

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]]> http://files.posterous.com/user_profile_pics/206677/portrait-small.jpg http://posterous.com/users/4bhuj7SiWcWl Dan K demonkey Dan K Wed, 16 Jan 2008 15:48:34 -0800 Why You Should Buy a Rice Cooker http://veganbot.posterous.com/why-you-should-buy-a-rice-cooker http://veganbot.posterous.com/why-you-should-buy-a-rice-cooker
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If there's one thing every single (or married?) person should own, it's a rice maker. For about $25 you can buy a nice 3-cup, non-stick rice cooker complete with a safety keep-warm switch and a steaming bucket. You simply add a cup of rice and a cup of water, hit a switch, then eat rice 30-40 minutes later. If you add the steaming 'bucket' about 10 minutes before the rice is done and throw in vegetables (even frozen vegetables), chunks of tofu, peppers, spices, or mushrooms, you'll have a complete meal with almost no clean-up. Eating healthier couldn't be easier, as steaming vegetables is a whole lot better for you than frying in oil. I've had access to one for several years and recently bought my own. You can buy fancier brands for more money and some offer tons of additional features, but regardless: everyone should own a rice maker! The model pictured here is about $25 from Amazon. PS - I've been in a huge work crunch these last few days and I apologize for my lack of new recipes. I will be adding some new recipes, including soups and salad dressings some time this week.

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]]> http://files.posterous.com/user_profile_pics/206677/portrait-small.jpg http://posterous.com/users/4bhuj7SiWcWl Dan K demonkey Dan K