Wednesday, January 14, 2009

Cornish Pasties


This is my rendition of the Cornish Pasties recipe from Vegan Lunchbox. Essentially, pie crust stuffed with cooked potato, turnip, fried cabbage, and Morningstar Farms chick'n strips. It's seasoned with onion powder, marmite, and vegetarian chicken broth powder. I made the crust with half whole wheat and half unbleached white flour. The girls liked them very much, and we'll see what my husband thinks of them as I am sending a couple in his lunch tomorrow. We had our Cornish pasties with fresh fruit today.

Veggie Burgers


I posted this recipe before in one of my first posts. It's a gluten and TVP-based veggie burger from Bunnyfoot's blog. When I went shopping last week, I bought everything based on a two-week menu. I then placed the menu on the refrigerator and have been marking off each thing as we have them. My grocery list contained a very minimum of pre-made veggie foods as these are very expsensive and not the healthiest. I've been working on making my own "veggie meats" instead. I have experimented with this recipe and had fair success making it soy-free by replacing the TVP with mashed lentils and/or ground nuts. We served these burgers with oven fries and vegetables.

Wednesday, January 7, 2009

Pecan Veggie Meatballs


We were having spaghetti (again) a couple nights ago and I decided to throw together some veggie meatballs to accompany our pasta. There are a million recipes out there for these, but I didn't use one. I just mixed a little bit of that, little bit of this...and they turned out well. This time, I fried them. However, they work very well baked, too. I was just short on time. We enjoyed ours with spaghetti and marinara, but they are great with a sweet-and-sour sauce as well.

1 cup pecan meal
1/2 cup bread crumbs, fine
1/4 onion chopped and sauteed
1/2 tsp garlic powder
1/2 tsp onion powder
2 tbsp vegetarian chicken broth powder
salt to taste
3 tbsp instant potato flakes
3 tbsp flax seed meal
enough water to allow them to be rolled into balls