the second day

February 5, 2009

I swear, if I ever open a vegan restaurant, I will call it Second Day and it will be an homage to vegan dishes that benefit from a night in the fridge. There are just some foods that are better the second day, like chili, stew, seitan, I could go on and on. This gem of a second day dish, is a spin on a Veganomicon plantain stew. It’s sweet, spicy and is loved by the resident omni so you know it’s good. I’ve tweaked this enough I think that I am ready to post my doctored recipe.

Ingredients:

  • 2 sweet potatoes peeled and cubed
  • 1 ripe plantain, peeled and cubed
  • 8 plum tomatoes diced
  • 1/2 yellow onion diced
  • 3 cloves of garlic minced
  • 3 cups vegetable broth or water
  • 1 tsp salt
  • 3 tsp ground cumin
  • 1/2 tsp cinnamon
  • 1/4 tsp dried mustard
  • 2 tsp dried cilantro
  • 1/2 tsp dried chipotle
  • 2 tsp agave nectar (you could sub sugar for this)
  • 1 can of light red kidney or pinto beans drained and rinsed
  • 2 spicy seitan sausages cut up in large chunks

In a large soup pot over med heat, saute onions and garlic in a tablespoon of olive oil for about 5 minutes. Add broth, tomatoes, agave and the spices then cover and simmer for about 10 minutes stirring occasionally. Add potatoes, plantains and beans, cover and simmer for 25 -30 minutes or until potatoes are soft. You may need to keep an eye on it to make sure that the liquid doesn’t reduce too much. If it does, just add a bit of broth or water. Add the seitan sauage in the last 10 minutes of your simmer. You just want it to heat and soften a bit, but not cook too much. I serve this over millet, but you could use rice or quinoa if you prefer. I happen to think that the unique flavor of the millet lends to the flavor of this dish though. And it goes without me saying, this is better the second day!

I do so love to be indulgent, especially if I’m feeling a bit under the weather and it’s chilly outside. I felt some chai, Vegan with a Vengeance chocolate chip cookies and a date with a demon named Lucien were definitely in order. If you have not made these cookies yet, please scour the internet for this recipe or go buy the book. You need these cookies! They are my husband’s favorite chocolate chip cookie and from the carnivore cookie connoisseur, that’s saying alot. I do sub pure maple syrup for the molasses and use only earth’s balance and you should as well, it makes for an irresistable cookie. For those of you who don’t know, I am quite the book worm and I have a weak spot for paranormals. Right now, Gena Showalter’s Lords of the Underworld series is giving me plenty to day dream about and adding a bit of extra heat in the bedroom. My husband thanks you Gena.

Vcon, how do I love thee?

February 3, 2009

chickpea cutletsHave I ever mentioned how much I love Vcon? I made the chickpea cutlets for the first time this weekend and I have to say, they are yummy! I did sub oatmeal that I put through the processor for the bread crumbs to make it a bit healthier. I served them with the mustard sauce and a spiced red quinoa (recipe on request). I think I will be making these cutlets more often. I have to admit that I am a bit burned out on the YR “chicken” seitan cutlets and I have been hungry for something new. The PTV doesn’t really care for them, but the kids love them so they are going into the protein rotation. I have to add that the red quinoa is a nice change from the usual white quinoa I’ve been buying. It’s not quite as nutritious, but it has a wonderful nutty flavor and went really well with this meal.

I am going to start adding a few product reviews and posting some of my craft projects here as well to kind of change up the blog. I promise I’ll also get back to adding my political two cents on a few things, that is as soon as I can wrap my head around all this bailout nonsense and calm down enough to actually put my thoughts into words.