boiled cabbage, potatoes, carrots, onions and cauliflower with tvp jambalya!

thepantrypocket:

BBQ tofu, mashed potatoes and grilled asparagus.

I’m an awesome cook, by the way.

thepantrypocket:

linguine + arugula + broccoli in a white wine + garlic + tomato sauce.

you will need:

1/2 pound (about half a box) of linguine

8 cloves garlic, minced

1 teaspoon crushed red pepper flakes

1/4 cup of white cooking wine

1/2 cup veggie broth

1 can tomato sauce

dried herbs (basil, oregano, thyme, rosemary)

salt & pepper

3-4 cups of broccoli (chopped into small florets)

about 4 fistfuls of arugula

mince your garlic cloves and place in a preheated pan with olive oil and the crushed red pepper flakes. Let cook for 2 minutes, then add the cooking wine. Allow the wine to reduce (About two minutes) and then add the veggie broth and your various dried herbs and bring to a boil. Add the tomato sauce. Reduce to a simmer and then add the arugula. 

Meanwhile, cook your linguine in a large pot for about 10 minutes. Add the broccoli in the last minute or two of cooking the noodles. Drain the noodles and broccoli well, then toss in your tomato sauce. Enjoy!

thepantrypocket:

rumnog pecan cookies from Veganomicon.

cookies:

1/3 cup canola oil

1/4 cup soy/rice milk

1 cup + 2 tablespoons granulated sugar

1 tablespoon molasses

2 tablespoons dark rum

1 1/2 teaspoons vanilla extract

1 1/2 cups all purpose flour

1/4 cup cornstarch

1 1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon grated nutmeg

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1 1/2 cup chopped pecans

frosting:

2 tablespoons vegan margarine, softened

2 tablespoons soy milk, soy creamer or rice milk

2 tablespoons dark rum

1/4 teaspoon vanilla extract

2 cups confectioners’ sugar

preheat oven to 350 degrees F and lightly grease a baking sheet.

In a large bowl combine the oil, soy milk, sugar, molasses, rum and vanilla, and beat until slightly foamy. Sift in the flour, cornstarch, baking power, baking soda, nutmeg, cinnamon and salt, and mix until a soft dough forms.

Roll the dough into walnut sized balls (about 1 tablespoon), roll in chopped pecans and place 2 inches apart on baking sheets. bake for 10-12 minutes or until the cookies have puffed. Remove from oven and cool.

for the frosting:

beat the margarine until light and creamy. add the confectioners’ sugar and stir with a fork until crumbs form, then beat in the soy milk, rum, and vanilla. The frosting should have the same consistency as buttercream frosting. If it’s too thin, beat in more sugar 1 tablespoon at a time. Spread 1 teaspoon of frosting on at a time. Let sit until frosting hardens.

thepantrypocket:

teriyaki tofu chow mein + miso soup!

I took the lazy route and used Annie Chun’s chow mein meal starter kit with some veggies and some tofu that I marinated in teriyaki and tamari. 

And for the miso soup I basically used this recipe sans the noodles.

thepantrypocket:

So I’m basically addicted to smoothies now. For this smoothie you’ll need:

handful of strawberries (frozen or fresh)

handful of blueberries

a kiwi

a banana

orange juice

rice protein

2 tablespoons of flax seed

ice

enjoy!

thepantrypocket:

curried fried rice via the vegan stoner.

thepantrypocket:

vegan chili + avocado + tofutti “sour cream”

This recipe is ridiculously tasty and easy! (it makes a huuuuuge amount, so you’ll have leftovers!) You’ll need:

3 cans of beans (I used garbanzo, kidney, and black beans)

1 can fire roasted tomatoes

3 cans of crushed tomatoes

4 carrots, chopped

4 stalks celery, chopped

1 onion

1 bell pepper

1 jalepeno pepper

4 cloves garlic

1 cup TVP

dried basil, oregano, and chili powder. Smoked paprika is really nice in this too, albeit not required.

sautee the onion, peppers, carrot and celery on medium high heat for about ten minutes. Then, add in all the tomatoes. Add 1 tsp basil and oregano and 1 tablespoon of chili powder. Add some salt and pepper. Drain and rinse the beans (ALWAYS do this, it tastes so much better!) and add to pot. Add in the TVP. Reduce heat to medium and cook for 30 minutes-1 hour. (the longer the better!)

thepantrypocket:

vegan sloppy joes!

1 onion

1 bell pepper

1 1/2 cups of TVP (textured vegetable protein)

1 26 oz can of Hunt’s Manwich sauce (it’s vegan!)

sautee the onion and pepper until soft, then add the sauce and TVP. I added a couple of tablespoons of extra water to make sure the TVP would get pretty soft. After about 10 minutes I served it over some toasty buns with pickles and hot sauce. Delish!

thepantrypocket:

seitan stir-fry served with basmati rice!

my first time trying seitan was a success!