Menu Planning

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Philly No-steak Sandwiches January 24, 2011

Filed under: Main Dish,Vegan — bhrastich @ 2:38 am
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I made these the same week that I made the African Peanut Stew. Man that was a good week. I’m pretty sure Kyle enjoyed these quite a bit for not having any meat in them. I didn’t think I would be able to really make a good vegan version of a Cheesesteak Sandwich, but really, I enjoyed this just as much, if not more than the original.

Ingredients:

1 pkg of Tempeh

1/4c Balsamic Vinegar

1/2c Teriyaki Sauce

1/8c Worchestershire Sauce (vegan)

1 Green Pepper, sliced into long strips

1 Yellow Onion, sliced into long strips

1/2 package of mushrooms

6 Hoagie Style Buns

Vegan Mozzarella Slices

Vegan Mayo

Salt & Pepper

Cajun Seasoning

Olive Oil for sauteing

Bring a small skillet of water to a slight boil, submerge unsliced tempeh in water and simmer for about 10-15 minutes. While tempeh is cooking, combine balsamic vinegar, teriyaki sauce and worchestershire sauce in a shallow dish. Remove tempeh and place on a paper towel and pat dry. Thinly slice tempeh and marinade in sauce for about 20-30 minutes or until tempeh has absorbed a good amount of marinade.

While tempeh is marinading, slice peppers, onions and mushrooms.

When the tempeh is ready, heat oil in a large skillet and saute vegetables. Once soft, add tempeh and cook till heated thru. Add seasonings for taste.

Toast Hoagies, spread mayo on, then add tempeh and veggies. Add cheese on top and place under heat again.

The picture above had regular cheese and mayo on it. I’m having trouble getting to a store that sells vegan cheese and just am not loving spending 5 dollars on cheese. I also still have some regular mayo that we rarely use, so I’m trying to get thru that before I buy the veganaise. Again, pricey at about 6 dollars for a pint. But I will make the switch once we run out or it expires. I am trying to just not use the fake cheese and other substitutes since they really don’t provide any nutritional value and really are just substitutes, but this was just one of those meals that I really think needs it! Even if you aren’t vegan, I really recommend this one. Especially just to try tempeh. If you do, I think the mult-grain tempeh is beter tasting than the regular kind. Try it! You won’t regret it!

 

African Peanut Stew January 11, 2011

Filed under: Main Dish,Soup,Vegan — bhrastich @ 3:42 am

Oh me, oh my. This was a winner! I’m just sad that I had this on my menu for the past two weeks or so and I just now got ’round to making it. I seriously think I could eat this once a week, or maybe everyday for lunch. If your mouth doesn’t like a bunch of flavors at once, this may not be for you. I asked Kyle what his thoughts were on it and he said he couldn’t tell since he wasn’t sure if he tasted everything yet. Not only was this delicious, it was so incredibly easy.

The only thing hard for me is that sometimes I don’t think about making dinner so early in the day, so by the time I should have started it, it’s too late.  While I do menu plan for each week, I don’t necessarily plan a specific meal each day. This allows me to be flexible if I’m in the mood to do a more involved meal or an easy to throw together one or what we may be in the mood for taste wise. It works for us, but just sometimes I do forget if I need to prep eary- say marinade something or like this meal- takes a while to cook. This one I tell you, is worth the wait! It smells so good, I didn’t want to wait for it!

So here it is:

Spicy African Peanut Stew

  • 1 can chickpeas, drained and rinsed
  • 1 sweet potato, cubed (about 1 c. total)
  • 1 1/2 t. curry powder
  • 1/2-3/4 t. garam masala (depending on how spicy you like it)
  • 1 t. cumin
  • 1 T. minced ginger
  • 2 t. minced garlic
  • stevia to taste (I used some florida crystals, about 3/4 of a t)
  • dash of cinnamon
  • 1 can fire roasted tomatoes, in juice
  • 1 can light coconut milk
  • 2 c. vegetable stock
  • 2 T. natural peanut butter
  • 1/2 c. red lentils, drained and rinsed (can substitute quinoa, if desired)
  • Optional garnishes: cilantro, chopped peanuts, sour cream or plain yogurt (vegan, if desired)

Add all ingredients into crockpot, cook on high for 1 hour and turn to low for several hours. I used soy yogurt and peanuts, which were amazing on it for garnish. Had I had cilantro, I would have added it, but both Wal-Mart and Hy-Vee were out- bummer! I served this with naan bread that I toasted, sooooooo yummy!