Friday, November 26, 2010

Vegan MoFo Day 25 - Vegan Pumpkin Pie

It wouldn't be Thanksgiving without pumpkin pie.  Now some people have an aversion to silken tofu pies, but I find this one to lack the soy aftertaste, perhaps all the spice and pumpkin over powers the tofu.  There are other recipes that are soy free, but I didn't want to experiment and find myself without pumpkin pie. The last can of pumpkin in my pantry however may made a good test pilot though.  This is the same pie recipe I used in my mini pumpkin pies baked in a cupcake I posted a few weeks ago.

Easy Vegan Pumpkin Pie Recipe
A tip, since this pie takes an hour to bake, if you wrap the pan and the edges of the crust with some aluminum foil it'll prevent it from over browning and burning.  Also, if you don't want to make your own pie crust, Mrs Smith's Deep Dish Pie Crust are vegan.

Happy Thanksgiving!
-Seth

Thursday, November 25, 2010

Vegan MoFo Day 24 - Pregaming for Thanksgiving w/ Omnivores

For Thanksgiving I'll be spending it with my omnivorous family, and I have made a few dishes so I won't be stuck with a plate of green beens, bread, and cranberry sauce for dinner.  It's late and I spent most of the day in the kitchen so I'll just post my pictures, and recipes and details tomorrow.  For now, here is your food porn!

Pumpkin Pie, made with Silken Tofu
Apple Cranberry Pie

Handmade Potato Bread Rolls (Bob's Red Mill mix)

Tofurkey Roast
Stuffing

My hard work on Thanksgiving Eve,
Tofurkey and roasted veggies, w/ mushroom gravy
Home made Cranberry Sauce, and Stuffing

 Happy Thanksgiving Eve!
-Seth

Monday, November 22, 2010

Vegan MoFo Day 22 - For Dessert, Water Melon Sorbet

I've made this before, but just wanted to post a quick second recipe for the evening, and also as a follow up to yesterdays frozen treats list.  As of right now mine is chilling out in the fridge getting ready to go into the churn.  If it lasts till Thanksgiving will be a nice light and refresh dessert after all that heavy food.

This recipe was taken from Alton Brown's Melon Sorbet recipe, but with reduced sugar.


Goes great with fresh sliced banana.

Melon Sorbet

Ingredients

  • 1 pound, 5 ounces diced watermelon, muskmelon or honeydew (about a 3-4lbs melon before you remove the rind)
  • 3 tablespoons freshly squeezed lemon juice
  • 2 tablespoons vodka
  • 3/4 cup Sugar


Directions

  1. Place the melon in the bowl of a food processor and process until smooth. Add the lemon juice, vodka, and sugar and process for another 30 seconds. Place the mixture into the refrigerator until the mixture reaches 40 degrees F; depending on the temperature of your ingredients and refrigerator, this could take 30 minutes to 1 hour.
  2. Pour the chilled mixture into the bowl of an ice cream maker and process according to manufacturer's directions. Transfer the sorbet to an airtight container and place in the freezer for 3 to 4 hours before serving.
OmNomNamaste,
-Seth

Vegan MoFo Day 22 - Apple Sweet Potato soup...

So a friend mentioned on Facebook this morning about making a spiced apple soup with some of her frozen left over apple harvest from this year (Breckany, you are my muse).  Then I get home from work and I am doing a fridge raid to try and grab up all my straggler produce to figure out whats for dinner. I saw a bag of tiny crimson apples sitting in my fridge, so soup it is!  All ingredients are approximate since I didn't measure anything except for the broth, adjust accordingly to your preference.  I love the flavor of rosemary and apple thanks to a remark on a scone recipe by Isa, and the liquid smoke adds that nice smokey flavor you might remember from your days of eating bacon.

Garnished with a bit of nooch, fresh pepper,
and some rosemary from the cutting board.
Apple Sweet Potato and Carrot Spiced Soup


Ingredients:

  • 4 small or 2 large sweet potatoes, peeled and diced
  • 1 medium sweet onion, diced
  • 3 medium carrots, diced
  • 1lbs apple, cored and diced (I didn't peel mine)
  • 4 cups of veggie broth
  • 1/2 tsp Cinnamon
  • 1/4 tsp Cloves
  • 1/4 tsp Nutmeg
  • 1/4 tsp Paprica
  • 1/4-1/2 tsp Liquid Smoke
  • 3 Tbsp Tamari or Brags Liquid Aminos
  • 1 Tbsp fresh finely chooped rosemary
  • Salt and Pepper to taste
  • 1tbsp flour


Directions:

  1. Sweat the carrots and onion in olive oil till the onions are translucent
  2. Add veggie broth and sweet potato, and bring to a simmer.
  3. Add spices, liquid smoke, and liquid aminos, cover, and cook for about 15 minutes
  4. Add in apple and let cook an additional 5 minutes, or until apple is cooked slightly but still crisp on the inside.
  5. Remove about 1/4c of the liquid, and whisk with the flour, then re-add and stir into pot, let simmer for an extra minute.

If you try this let me know how it turns out, or maybe what you do to change it up.
OmNomNamaste
-Seth

Sunday, November 21, 2010

Vegan Mofo Day 21 - Return of the Slacker

So I have basically failed at my day a post goal, but I can at least try to redeem myself by posting as much as possible over the next few days that I have off.  Thankfully I have been taking plenty of pictures, so I have to just catch up on all the action in the kitchen.

I have always been a huge ice cream nut.  Growing up in Florida, you come to appreciate frozen desserts.  Going Vegan has made it very challenging to indulge though, since the local grocery stores have all of 4 flavors to pick from and I get bored easily. Thankfully I do have the handy dandy ice cream addon to my stand mixer, so I am able to whip up alternatives.  So lets recap some of my vegan frozen delights in a little show and tell.

Horrible Photo, but:
 Chai Latte Ice Cream
with Chocolate Coconut Ganache on top
served in a Cinnamon Hazelnut Pizzelle Bowl
This was actually my first attempt at vegan ice cream.  I took Vegan Dads basic Vanilla Ice Cream recipe and added some vanilla chai tea bags to the initial process, and omitted the added vanilla.  I had some ganache laying around so I added it as a topping.  Was greatly adored during a night of wine and boardgames.

Mixed Berry Sorbet ontop of a Van's Waffle

So I always end up with a mixture of frozen berries and will make a quick sorbet with them.  The beauty behind the frozen berries is, after you make your simple syrup in the microwave, you can pour the hot mixture over the fruit and it'll help it blend smoothly. Also the frozen berries bring the temp back down so it can straight to the churn.  I have been putting fruit sorbet on top of waffles for years now.  Its one of my favorite ways to serve both waffles and sorbet.

Lastly, I made Pistachio Gelato just recently.  I figured if I made them into ice cream I may slow down on my insatiable desire to eat more pistachios.  Sadly, or happily, it was even easier to eat this way.  I should have taken a photo before it went into the freezer over night.  Once it was frozen solid I couldn't for the life of me get a decent scoop to take a picture.  Rather I would chisel out a block, put it into a bowl, and stare at it longingly for 5 minutes while it thawed out.  Then I'd attack with my spoon of doom!

The inspiration came from a blog I frequent, so I'll link to her blog and picture for the much desired food porn:

Bread Without Butter's Pistachio Gelato
That's it for now.  I'll post most tomorrow!
-Seth

Tuesday, November 9, 2010

Vegan MoFo Day 9 - What can I say, I'm Italian...

So I spent all day Saturday cooking, and then did some more Sunday, and then got lazy Monday... So let me get everyone back up to speed as I don't really have recipes to post since I was cooking Italian and I do that by taste not measure.  Enough with the excuses, on to the food porn!

To start things off, I hit the farmers market, and picked up a ton of tomatoes and other fresh veggies. After seeing the sea of romas I decided to sauce it up this weekend.  So I brought home about 20 tomatoes, halved and stemmed them, along with an onion, a whole head of garlic, some chopped peppers, fresh basil, fresh rosemary, oregano, and olive oil and tossed it together and threw it in the oven to roast for about 2 hours.

Roasted and ready to be milled.
Finally I get to use my kitchen aid food mill attachment, (have I mentioned I'm a kitchen appliance whore?) which is a total PITA to clean btw but so much fun to play with.


Once it was all seeded and de-skinned I put everything into a stock pot and let it simmer for about 2 more hours to reduce down to a nice thick sauce.


I spiced it up a bit with some crushed red pepper, added a bit more dry herbs to taste, a dash of sugar, and tada I have a bunch of tomato sauce for whatever I want, pizza, spaghetti, yada yada yada.  However I live alone, so half goes into the freezer.

Freezer Jars, because I don't have a canning setup.
Well while I was being saucy in the kitchen, I decided to make a stab at Mushroom Seitan Meatballs. No recipe yet, as its still a work in progress.  They taste okay but the texture isn't quite there and I think I can pack way more flavor into them.


The "moisture" portion comes from 8oz of crimini mushrooms, a bell pepper, half an onion, a bit of better than bouillon, all pureed in the food processor and mixed with some nooch and gluten.  Along with a bunch of spices of course. I have quite a few to go through so it'll be a while before I take a second stab at it.

So with all these ingredients, I decieded to make some pizza dough and make a meatball calzone for dinner, with marinara sauce on the side for dipping.  I used daiya cheese and some vegan cream cheese if you are curious whats on the inside.


For those curious, my pizza dough is found here: A Pizza Primer, and I cook my breads and pizza on a stone:

OmNomNamaste,
-Seth

Saturday, November 6, 2010

Vegan MoFo Day 6 - Friday's Georgian Feast

So a quick follow up of what was made Friday night, along with some poor quality camera phone pictures.  Some pictures exist on a better camera but I'm waiting for a friend to send them over.  In the mean time here are the two products that were made.  Both are fairly common in Georgia, if the dish names didn't tip you off that's the country not the state, and I modified one to be vegan friendly. Props to my friend Chris who made the dough and did the dumpling work.  I was responsible for the filling and the sauce.

Kindzis Satsebela - Cilantro Apricot Pesto
Khinkali sokoti - Mushroom Pâté Dumplings


To make the Khinkali:

Dough:
  • 4cups of unbleached white flour
  • 1-1/4tsp salt
  • 1-1/4cups of warm water
  1. Combine the flour, salt and warm water to make firm dough. Knead for 5 minutes, then let it sit, covered, for 30 to 40 minutes.
Filling:
  • 1lbs Mushrooms (I used half shitake and half crimini)
  • 1tsp caraway seed
  • 4 cloves of garlic
  • 1 half medium onion
  • 1tsp better than bouillon (No Beef Base)
  • 1tsp Salt
  • 1/2tsp Pepper
  • Pinch of Cayenne
  • 2tbsp Brags
  • 1/4cup Nutritional Yeast
  • 1/3cup Panko
  1. Start by mincing the Garlic and onion in a food processor 
  2. Add the Mushrooms and pulse till you have a chunky base
  3. Add the rest of the seasonings and ingredients and pulse to combine.
Cooking:


  1. Divide the dough into 25 pieces. On a floured board, roll each piece out to a 6-inch round. Place about 2 tablespoons of filling in the center of each round. Make accordion pleats all the way around the filling by folding the edges of the dough in toward the center. Move in a clockwise direction, allowing each fold of dough to overlap the previous one until the filling is completely enclosed in the pleated dough. Holding the dumpling firmly in one hand, twist the pleats together at the center to seal, breaking off the excess dough at the topknot.
  2. Cook the dumplings in salted, boiling water for 8-10 minutes or until they float to the surface. Serve hot.

I'm tired, I cooked up a storm today in the kitchen after I got back from the farmers market.  I will have plenty to blog about tomorrow with lots and lots of photos.  But for now, I'm going to relax.

OmNomNamaste,
-Seth

Friday, November 5, 2010

Vegan MoFo Day 5 - MY thoughts, because I'm all that matters! ME!

 I have plans to cook up a storm tonight with friends, but I don't know if it'll be posted in time for day 5, so I'm taking the easy way out with a MoFo Quick Quiz.  I snagged this quiz from I Eat Trees and the idea from Manifest Vegan, just ignore that it was suppose to be for thursday! 

 For anyone curious, tonight we will be making a Vegan Mushroom Khinkali, along with some Kindzis Satsebela. The first is a stuffed Georgian Dumpling, similar to a pirogi, and the second is a Cilantro Apricot Pesto.  We hope to capture the flavors of the dish as well as get the thumbs up from our Georgian friend Kety.  If all goes well, photos, recipes, and reviews will be posted.


What is one food you thought you’d miss when you went vegan, but don’t?
Cheese, coming from an Italian background, how could I? However I have found so many ways to make sauces and there is always the all might nooch!

What is a food or dish you wouldn’t touch as a child, but enjoy now?
I don't remember being a picky eater, the things I didn't eat were cottage cheese and seafood.  Both of which I did develop a taste for as an adult, and now have stopped eating as a vegan.

What vegan dish or food you feel like you “should” like, but don’t?
Well I'm ok with Quinoa, but I'm not overly in love with it like some people.  However I'll eat just about anything!

What beverage do you consume the most of on any given day?
Water, I do enjoy some decaf tea before bed...

What dish are you “famous” for making or bringing to gatherings?
Cupcakes, Cakes, or some sort of over the top dessert made entirely from scratch... Like when I made Cinnamon Hazelnut Pizzelle bowls for my chai latte ice cream and a coconut chocolate ganache topping...

What’s one food or dish you tend to eat too much of when you have it in your home?
Guacamole or Hummus, if i have it around I will dip anything I can find in it...

What ingredient or food do you prefer to make yourself despite it being widely available prepackaged?
I don't like to buy meat substitutes, I make my own seitan and or just use beans... Also I have started cooking dried beans instead of using canned... But in general I avoid processed food...

What ingredient or food is worth spending the extra money to get “the good stuff”?
Everything! I am a foody, and I on average spend an obscene amount of money on food and ingredients. I get remarks all the time at the grocery store about how much my bill is for how little is on the conveyor.  I don't mention that I live alone or they'd probably faint...

Are you much of a snacker?  What are your favorite snacks?
Chocolate, I toss in my sleep dreaming about it... 

What are your favorite vegan pizza toppings?
Well I love everything, but Mushrooms are a big fav of mine, and also olives!

What is your favorite vegetable?  Fruit?
I don't really have one favorite, and since I buy organic its whatever is at the store or market.  My favorite thing is to mix fruits... 

What is the best salad dressing?
A little aged balsamic, depending on the salad I like fresh cut fruit and nuts. If the veggies are so tasteless or bitter you can't stand them in a salad, I don't think they should be in a salad.

What is your favorite thing to put on toasted bread?
Peanut Butter and fresh fruit.

What kind of soup do you most often turn to on a chilly day or when you aren’t feeling your best?
Congee made with whatever is in the crisper, or a tomato basil soup with some sriracha and vegan sour cream.

What is your favorite cupcake flavor? Frosting flavor?
I could never choose a favorite, that's like a parent picking a favorite child... though we all know they secretly do, and its me!

What is your favorite kind of cookie?
Chocolate Chip Walnut or Snicker doodle

What is your most-loved “weeknight meal”?
Whatever is left in the fridge stir fry or some quick curry... love me some curry!

What is one dish or food you enjoy, but can’t get anyone else in your household to eat?
I live alone with 2 dogs, and I am pretty sure they would eat anything, if just to make sure the other can't eat it first. Competitive food aggressive Corgis are natures garbage disposal...

How long, in total,  do you spend in the kitchen on an average day?
1 hour on weeknights, and as long as it takes to get what I want done on a weekend... I can go all day and night in the kitchen ladies, and can totally disappoint you other places!

How many fingers am I holding up? (Just kidding… but the answer is 11.  “My name is Inigo Montoya…”)
I milled your potatoes, prepare to dine!


OmNomNamaste,
-Seth

Thursday, November 4, 2010

Vegan MoFo Day 4 - It's Thai Thursday!

So I had Thai for lunch, and wanted more Thai style food for dinner. This is an easy dish, it's late and I want to get this in before the day is over to keep to my MoFo commitment. I like to use a little liquid smoke from time to time to give food a bit of the nostalgic smoked pork flavor from my carnie days; also I find it a good accent to the Tempeh's natural flavor.

I Dub Thee: Thai Basil "Smoked" Tempeh


Ingredients:
  • 4oz Tempeh, chopped into bite sized pieces
  • 3tbsp. Tamari or Brags Liquid Aminos
  • 1/2tsp Liquid Smoke (optional)
  • 4 cloves garlic
  • 2 small red or green chili peppers, seeded
  • 1tbsp lemon juice
  • 1-3tsp chili garlic sauce (depending on preference)
  • 1/2 onion chopped
  • 1 small or 1/2 large red bell pepper, sliced into 1-inch lengths
  • 1/3cup vegetable broth
  • 1/4cup chopped fresh basil
  • Jasmine Rice for serving
Instructions:
  1. First things first, get your rice cooking, it takes the longest of all!
  2. Combine the Tempeh, Soy Sauce, and Liquid Smoke in a small container or ziplock bag, this will be a quick 15 minute marinade while everything else gets prepped and diced. Set aside to commingle.
  3. Combine your Garlic, Chilies, Lemon Juice, and Chili Garlic Sauce in a food processor or blender, and mince. This will be our sauce.
  4. After your Tempeh has has some time to gain some flavor, put a non stick pan over medium heat, and add some cooking oil.  Drain the Tempeh and carefully add to the pan as it may cause the oil to dance from the moisture. Saute for about 1 minute per side or until golden on both.  If it sticks a bit don't worry the pan will deglaze and add more flavor to the sauce.
  5. Remove the tempeh from the pan and set asside, then add the onion and pepper to the pan, if needed add a little more oil.  You only need to saute for about one minute.
  6. Add the chili sauce and broth to the pan, stir to combine, then re-add the Tempeh
  7. Let simmer for a few more minutes so that the peppers and onions can soften a bit, then add your basil and let cook till just starting to wilt.
  8. Serve over rice and enjoy.
OmNomNamaste,
-Seth

Wednesday, November 3, 2010

Movember 3rd - Birth of the Stache

I know the usual plan is to start clean shaven on the 1st of the month, but I was 3 days late and had a beard so I just went straight to mustache land.  I am going to rock a mustache for the entire month of November, in order to make an ass of myself and promote a charitable cause.  For fun, here are a few beard to Stache transitory photos:


Give me a few bucks if I amused you, I'll whore out my integrity for a good cause. To donate or find out more:

Vegan MoFo Day 3 - They have Salads, Lets Go!

Every Vegan rants about it at least once, the inevitable conversation when dealing with carnies.

  • Coworker: Lets go to CrappyCarnivoreChain Restaurant for lunch.
  • Vegan: No thanks, they don't have anything vegan friendly there.
  • Coworker: They have Salads, come on, lets go!

As if a vegan's diet is composed of nothing but salad.  Worst part is, most places don't even have a vegan friendly salad without pissing off your server asking for them to omit some sort of cheese, or inquiring what is actually in their balsamic vinaigrette (why the hell do they put dairy in there?). Of course this is why the carnies always ask where we get our protein from, because the only vegan thing they can think of is salad.  On a side note, does anyone else call the carnivores around them carnies?

Anyhow, that was my vegan rant for the day.  For dinner, I had a salad... yep...


Remember the stuffed squash I made on Monday? Of course you do! Well the left over stuffing, mixed with some taco seasoning and reheated made, a fantastic taco "meat" like topping.  A little Daiya cheese, some guacamole, and a dab of Vegan sour cream. There you go, Vegan Taco Salad... Everyone should be happy though as I am out of left overs which means tomorrow I'll be cooking again.

OmNomNamaste,
-Seth

P.S. Oh yeh, I did get a haircut after work, and I shaved the beard down to one mighty mustache for Movember.

Movember - Free Rides for everyone!

Well I've taken up another cause this month, Movember!  I've registered a team and am in the process of nagging my friends and co workers to join me in this cause.  Lets bring awareness to everyone about men specific health concerns like Prostate and Testicular cancer.  Donations go to fund both the Prostate Cancer Foundation and LiveStrong.  Both Men and Women can join, you can be a MoBro or MoSista in support of the cause.  I will be shaving off the beard and goatee this evening... Expect some fun photos...


Tuesday, November 2, 2010

Vegan MoFo Day 2 - Lazy Latkes and Voting Day

Day 2 of Vegan MoFo, and I'm already slacking off. But between rushing around the office, getting home, feeding and walking the dogs, and rushing to vote, I lost all motivation to cook anything fancy.  I usually keep some sort of easy goto food around, and this week I had some frozen organic shredded potato (hash brown) so decided to go for a quick Vegan Latke.  I love the Cascadian Farms organic frozen hash browns because it has one ingredient, shredded potato! This makes it perfect for use in place of regular shredded potatoes for making things like Latkes/Potato Pancakes.


The ingredients were quick and easy:


  • 2c Shredded Potato (If using frozen, let thaw for several minutes)
  • 1tbsp Milled Flax Seed
  • 3tbsp Water
  • 1tbsp Flour
  • Salt and Fresh Ground Pepper
  • 1/4c Finely Chopped Onion
  • 1/4tsp Baking Powder
  • Oil for pan frying. ~1/4c or less (I used Grape Seed)

Prep:

  1. In a bowl, combine the Water and Flax Seed, and let sit for about 2 minutes.
  2. Add the Flour, Salt, Pepper, and Baking Powder, and stir.
  3. Add Onion and Potato, and mix till well coated and combined.
  4. In a non-stick (I prefer cast iron) skillet over medium heat, add your oil.
  5. Form int 2-3 patties, and using your spatula slide into the oil.  Let cook for about 2 minutes per side, or until golden brown on both.




I like mine served with apple sauce, but you can also use some vegan sour cream, or if you're a wild one both.

OmNomNamaste,
-Seth

Monday, November 1, 2010

Vegan MoFo Day 1 - Rice, Lentil, Spinach, and Mushroom stuffed Acorn Squash

Today kicks off the Vegan Month of Food, and I've commited myself to a few things that I hope to manage through all month.



My weekday meals are usually nothing to wild or crazy, I try to keep them down to 30-45 minutes tops, since I already work a very full time job.  Lately I've gotten into stuffing a pot full of random fridge finds into a squash, so this evening I did a fridge raid, grabbed some various odds and ends that looked close to death, and got to cooking.  What I ended up with is this:


Its a Brown Rice, Lentil, Spinach and Mushroom stuffed squash.  Let me break down how it went together.

In your Rice Cooker or your preffered rice cooking vessel, combine:


  • 1/2c Brown Rice (I used a short grain)
  • 1/2c Lentils (I used brown since it was open)
  • 1tsp Better Than Boillion (Or just use Veggie Stock/Broth)
  • 2.5c Water (adjust to your preference, I like mine a bit Al Dente for this use)


While that is cooking, I grabbed  and prepped the following:


  • 1/2 Medium Onion, Diced
  • 1 Bell pepper, Diced (I used Orange)
  • 1/2c chopped mushrooms (I had some button mushrooms handy)
  • Handfull of Baby Spinach - about 3/4 Cup
  • 1/2 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/8 tsp Cloves (pinch)
  • 1/4c Broth, White Wine, Water, etc
  • 2-3tbsp Milled Flax Seed.


  • 1 Acorn Squash - Halfed, Seeded, Salt and Peppered, and then Olive Oiled

  • 1/4c Panko Bread Crumbs
  • 3tbsp Nutritional yeast
  • 1-2 tbsp Olive Oil


For the Squash:
Being a Monday, we are all about shortcuts.  If you prefer, you can just put your squash halves into a microwave save dish, cover with plastic wrap, and microwave on high for 12 minutes.  Alternatively, you can pop them in a 350 degree oven for 30-40 minutes until fork tender (Don't use plastic wrap in the oven... that would be bad.)

For the Stuffing:


When your rice has about 10 minutes left to go, put your frying pan on medium and let it warm up. I'm lazy so I always use a rice cooker, have for 6 years now, so I can't advise on proper cooking times for your Rice and Lentils, but I would guess 30-40 minutes. Just assume you are making 1c worth of brown rice, and time accordingly.

  1. Add some oil to your hot pan (I used grape seed, olive is good also) to coat, drop in your onion and let it saute for about 2 minutes.  
  2. Next throw in the bell pepper and let it cook for 3 more minutes.  Toss/Stir every minute or so to avoid burning anything.  
  3. Add in your mushrooms and give it a minute or so
  4. Lower your heat now to low then add in your liquid of choice, stir, and drop the spinach on top. Give it a good 30 seconds, then stir in the spinach gently.  
  5. Once your spinach is wilted and cooked down, and assuming you have impeccable timing (Or a rice cooker that has a 10 minute warning like I do) your rice and lentils should be just finishing.  Add them to the pot and stir to combine.  Add in your Cinnamon, Nutmeg and Cloves, and a little salt and pepper.  
  6. At this point I had a fairly moist concoction, if yours is a bit dry, add a bit more liquid. For binding I added in some Milled Flax Seed.  This took up the remaining moisture and brought it together into a nice stuffing consistency.


The bread crumbs are just a mix of panko and nutritional yeast, along with a little olive oil to make it all stick together.  The ratio is roughly 1/4 cup bread crumbs, 3tbsp Nutritional yest, and 1-2tbsp on Olive Oil.

Spoon in the Rice Lentil Spinach and Mushroom mixture into your Squash, cover with the bread crumb mixture, and pop under the broiler for 1.5 minutes or so to brown.  Since everything goes together hot, its now ready to eat!


Hope you enjoy a little insight into my lazy vegan weekday meal.  If you have a half left over like I did, I let it cool so that I can handle it.  Using a spoon I scooped around the edges, then was able to peel off the rind leaving just a squash bowl.  This will be easier to break apart and microwave the following day for lunch.  Also if you have some extra stuffing, mix it with the extra bread crumbs, and its good as a side or in a wrap w/ veggies.

For anyone Curious, my other objectives for the Month of November besides Blogging for Vegan MoFo,

  1. No dirty dishes in the sink at days end and no Dishwasher all month. (If I can do this, I may pull my dishwasher out, put it in storage, and move my wine chiller into the kitchen)
  2. Practice Guitar 4-5 days a week, and don't just stare at it on its stand wishing I knew how to play better.
  3. Meditate daily.
  4. Use my lonely gym membership. 


OmNomNamaste,
-Seth