Give Them Something Better

Author: Stephanie Howard

  • Meatless Monday — Bar-B-Q “Chicken” Sandwich

    Meatless Monday — Bar-B-Q “Chicken” Sandwich

    BBQ chicken sandwich 640 text

    Becoming Vegan is not as hard as you might think I think some people tend to complicate things.  I am a straight forward kind of person I like to make life as easy as possible.
    The best way to eat vegan is simply one day at a time.  Let’s start with Monday it seems the easiest day to start with since “everybody else is doing it” (btw, I don’t always recommend that kind of reasoning)  but here we are. We know it’s a good idea to eat less meat, lower cholesterol if we just do it one day a week..maybe we will like it.  Then maybe we will do  Meatless Monday AND Meatless Friday!
    It could happen as a matter of fact it is likely to happen if you really want it to.  The trick is GREAT recipes you need to know you aren’t depriving yourself of good food but that your vegan food can be just as satisfying as the original.
    So your Meatless Recipe for the Meatless Monday is….(drum roll please)

     

    Bar-B-Q Chicken Sandwich

    BAR-B-Q SAUCE: (or use your favorite bottled sauce)

    • 2/3 cup lemon juice
    • 1/2 cup water
    • 1/2 cup brown sugar
    • 1 can (6 ounces) tomato paste
    • 2 tablespoons non-hydrogenated margarine
    • 2 teaspoons chili powder
    • 1 teaspoon liquid smoke
    • 1 teaspoon molasses
    • 1/2 teaspoon salt

    FINISH IT OFF:

    • 1 tablespoon oil
    • 3 cups chicken substitute (I used soy curls) other options Morning Star Farms, LightLife, Gardien
    • 1/2 medium onion, sliced (optional)
    • 1/2 medium pepper, green or red, sliced (optional)
    • 6 whole grain buns, toasted if desired
    1. Mix Bar-B-Q Sauce ingredients together in a medium saucepan; bring to a boil over high heat. Reduce to a simmer and cook until thickened and slightly reduced, about 30 minutes.
    2. Heat oil in a large saucepan over medium; add onions and peppers. Cook until softened; add chicken substitute and mix well.
    3. Pour reserved Bar-B-Q sauce over Soy Curls mixture; cook until thick and bubbly, about 10 minutes.
    4. Serve on a toasted bun.

    Makes 6 servings.

  • The Secret to Any Good Vegetarian Recipe is…Chicken Style Seasnoning Recipe

    The Secret to Any Good Vegetarian Recipe is…Chicken Style Seasnoning Recipe

    Corn Chowder and Melty Muffins detail 4

    Actually it is seasoning in general and that is the secret to all good recipes. But with vegetarian recipes it can be a little tricky.  In our little sub-culture of vegetarianism that has been around for more than 100 years we have developed some seasonings blends that help make vegetarian recipes quicker and tastier to make.  The most common seasonings in a lot of our recipes are Chicken-style seasoning and Beef-style seasoning.

    Contrary to popular belief these seasonings contain no animal products whatsoever and are actually easy to make at home.  Check out my chicken-style seasoning recipe below.
    If you don’t have time to make your own, there are many brands available my favorites are from the Vegetarian Express.  I use the beef-style in gravy, burgers and soups and the chicken-style in almost everything, like this tofu egg salad.

    Chicken Style Seasoning

    • 4 cups nutritional yeast flakes
    • 2/3 cup onion powder
    • 2/3 cup salt
    • 1/2 cup Italian seasoning (no salt added)
    • 1/3 cup dried parsley
    • 1/4 cup Sucanat or cane juice crystals
    • 3 tablespoons garlic powder
    • 1 ½ teaspoons celery seed
    • 3/4 teaspoon cayenne pepper
    1. Blend all ingredients in a blender until very fine.
      Store in an air tight container.
    2. To make broth, add 1 tablespoon of Chicken style seasoning mix to 1 cup of water.

    Makes 4 ½ cups

  • Kid’s LOVE Zucchini, No Really, They Do!

    Kid’s LOVE Zucchini, No Really, They Do!

    Zucchini_Patties11

     

    Monday we had our Fresh From the Garden Cooking School. We had a great turn out, despite the near tornado strength storm that went through our area leaving one of my helpers with a tree through the garage, another with a tree on a truck, a third with trees down all over her road so she could hardly get home and the whole town without power (even the stores were closed). One of the recipes we demonstrated was a great way to use up extra Zucchini that the kids just LOVE.  I got the recipe from a friend who got it from a friend.  I believe the originator of the recipe is Jennifer Calvelage, a pastors wife right here in Michigan.
    I am sure she won’t mind if I share the recipe with you.

     

    Zucchini Patties

    • 4-1/2 cups grated zucchini
    • 2-1/2-3 cups quick oats
    • 1 cup cashew bits
    • 5 tablespoon chicken style seasoning
    • 1 teaspoon salt
    • 1/4 cup gluten flour
    • 3 tablespoon nutritional yeast flakes
    • 1-2 medium onions, chopped fine
    1. Prepare a baking sheet by spraying with non-stick cooking spray. Preheat oven to 350F.
    2. Mix all ingredients together in a large bowl. (If more moisture is needed, you can add a little olive oil. If it needs to be drier, add more oats.)
    3. Shape into burger-shaped patties and place on cookie sheet. Bake for 20 minutes on one side. Spray the burgers then flip them over and bake for 15 minutes on the other side.

    Makes 16 burgers.
    Make Extra!- They can be frozen and reheated.

  • Vegan Pizza Combinations

    Vegan Pizza Combinations

    veggie pizza 1 640 crop
    Today we celebrated ridzoboy’s 15th birthday so I made homemade pizza.  I used to work for Pantera’s Pizza in Missouri…many years ago, so I know a fair bit about making a good pizza.  I find that most Pizza eaters get in a rut always ordering the same old pizza.  Pepperoni and cheese, plain cheese or maybe if they get a little daring they may add olives or onions or something.
    Unfortunately when we vegans go to a pizza place they are at a loss as to what to serve so we usually end up with some crust with tomato sauce and a slight sprinkling of a vegetable or two.  It is too bad really, when made properly vegan pizza can be so much better than the same ole, same ole everyone else is getting AND it is not dripping with grease so we can eat more!
    We use a whole wheat crust and lots of great toppings, Here are a few combinations from the “Something “Better” Cookbook

    Tuscan Pizza

    Basil Pesto
    Artichoke hearts
    Sun-dried tomatoes
    Diced tomatoes
    Spinach
    Fake Feta

    Traditional Pizza

    Tomato Sauce
    Soy mozzarella cheese
    Soy provolone cheese
    Veggie pepperoni

    Veggie Lovers Pizza

    Tomato Sauce
    Onions
    Green peppers
    Black olives
    Spinach
    Tomatoes
    Artichoke hearts
    Cashew Cheese Sauce

    Pesto Pizza

    Basil Pesto
    Onions
    Green peppers
    Black olives
    Diced tomatoes
    Banana peppers
    Fake Feta or Soy mozzarella cheese

    Supreme Pizza

    Tomato Sauce
    Veggie Sausage crumbles
    Veggie pepperoni
    Onions
    Green peppers
    Mushrooms
    Black olives
    Soy mozzarella cheese

    Hawaiian Pizza

    Tomato Sauce
    Soy mozzarella cheese
    Pineapple
    Green peppers
    Diced tomatoes
    Sliced almonds

    Greek Pizza

    Olive oil & fresh garlic for sauce
    Black olives
    Fake Feta
    Diced tomatoes
    Green peppers
    Red onions
    Fresh basil leaves
    Nondairy parmesan cheese
    Greek Feta Dressing drizzled on top

     

  • Pasta Primavera by any other name is really just the same

    Pasta Primavera by any other name is really just the same

    Pasta with Spring Vegetables 640 crop

     

    As we wrote our cookbook we put together all the recipes that we cooked often and our families loved. Amid those recipes there was a recipe for Pasta Primavera and also a recipe for Pasta with spring vegetables both recipes are made with whole grain pasta and lots of fresh veggies but each had completely different sauces. So we decided to include both of them in the cookbook.  What I found out later is that Pasta Primavera simply means pasta with spring vegetables.
    So the truth of the matter is we have to Pasta Primavera recipes in the book.  Both are very good and very different it is a great way to add variety to an Italian day on your menu.  Here is the recipe for the Pasta with spring vegetables.

    Pasta with Spring Vegetables

    • 2 tablespoons oil
    • 1/2 cup red onion, diced
    • 2 cloves garlic, minced
    • 4 stalks celery, diced
    • 1 cup carrot, diced
    • 1 pound fresh asparagus, green beans, or broccoli, cut into 1-inch pieces, or 1 cup leafy greens
    • 1 medium zucchini, diced
    • 2 teaspoons salt
    • 2 cups vegetable broth
    • 1/2 tablespoon cornstarch
    • 1 package (14 ounce) whole grain angel hair pasta, cooked according to package directions
    • 2 cups tomatoes, diced or grape tomatoes
    • 6 to 10 leaves fresh basil leaves, or 1 teaspoon dried basil
    • 1/2 teaspoon dried oregano
    • dash cayenne pepper, to taste (optional)
    		  

    1. Heat oil in a large skillet over medium. Add onion, garlic, celery, and carrots; cook until softened, stirring occasionally, about 8 minutes.
    2. Add asparagus, zucchini, and salt to skillet; cook until vegetables are just softened, about 4 minutes.
    3. Meanwhile, whisk broth and cornstarch together in a small bowl.
    4. Add broth and remaining ingredients to skillet; bring to a boil over high heat and cook until slightly thickened.
    Makes 8 servings.

     

  • Meatless Monday: Homemade Vegeburger Recipe

    Meatless Monday: Homemade Vegeburger Recipe

    Black Bean Burger 640 crop

    The cooking school yesterday was a great the room was full of people who wanted to learn more about eating a vegetarian diet. We shared a bunch of sandwiches and salads that are great for picnics. One of the favorite recipes we shared was for home cooked black bean burgers.  There are many burger recipes on the market but this homemade version is easy to make and they freeze well. So when you make them just double the recipe and freeze the ones you don’t need for a quick lunch or supper another day.

    Here is the recipe from my friend Patty LaVanture from Country Life Natural Foods.

    Black Bean Burgers

    • 1 1/2 cup hot water
    • 1/4 soy sauce or Bragg’s liquid Aminos
    • 1/2 cup black beans, mashed or refried
    • 2 1/2 cups quick oats
    • 1 medium onion, diced fine
    • 1 clove garlic, minced
    • 1/2 cup walnuts or pecans, chopped fine
    • 1/4 cup whole wheat flour
    • 2 tablespoons gluten flour
    • 1 tablespoon parsley, chopped
    • 2 tablespoons nutritional yeast flakes
    • 1 tablespoon chicken-style seasoning
    • 1 teaspoon cumin (optional)
    • Dash cayenne pepper (optional)
    1. Preheat oven to 425 and prepare baking sheet by spaying with non-stick cooking spray.
    2. Whisk together water, soy sauce and black beans.
    3. Add remaining ingredients and mix well.
    4. Scoop burger mixture with 1/4 or 1/3 cup measure or use a large ice cream scoop. Flatten into patties.
    5. Cover and bake on bottom rack for 20 minutes or until browned. Uncover and flip patties and bake for 10 minutes.