Tuesday, July 8, 2014

Swedish Meatballs

This has got to be the best vegan Swedish meatball recipe I have ever tasted!  I found it here: The Seitanic Chef's Swedish Meatballs

I do not tend to cook with added oils, but I made an exception when I browned the meatballs.  I used a tablespoon of Earth Balance.  Next time I will try baking them in the oven.

I also left out the mushrooms since I wanted my children to eat this.  I also used only about 6 ounces of Tofutti Sour Cream.
I had a jar of Ikea's Lingonberry Jam in the refrigerator, so I served that with this dish.  Very tasty!

So when cooking with low-fat in mind, I will try making it this way:

--Bake the meatballs
--no sour cream substitute, but add some lemon juice for that sour taste
--in place of the soy creamer, use soy milk

I am really looking forward to the next time I have the excuse to make these!

Tuesday, July 1, 2014

Making Blue Corn Tortillas

Above, the ball of masa is in between two pieces of plastic wrap on the tortilla press.

Here I have taken the top piece of plastic wrap off after I pressed the ball on the press.

You can buy a tortilla press for $10-$15 online or at a South American market.

A stack of blue corn tortillas!  

These are so easy to make.  Mix masa and water 1:1, roll a small ball, put it between two sheets of plastic wrap on a tortilla press, press it, remove the plastic wrap, cook in a dry pan 1 minuter per side, stack and eat.  If you do not have a tortilla press, use a rolling pin or even just flatten it with your hands.

I like mine with beans and salsa…

You can use parchment paper if you do not want to use plastic wrap.  If plastic does not bother you, try using a cut plastic baggie since the plastic is much thicker and easier to work with.

Sunday, June 29, 2014

Oatmeal Balls

I made these for a snack for my daughters and their friends. This is my recipe, though I did read about a dozen recipes online to get an idea of what kinds of proportions I needed to be looking at. This recipe made 12 and come out to about 90 calories each.

Oatmeal Balls

1.5 cups quick oats
1/4 cup dark cocoa powder
1/4 cup agave nectar
2 teaspoons vanilla
scant 1/4 cup smooth peanut butter, after pouring off the oil
3/4 cup of dark chocolate chips, finely chopped walnuts, and raw sunflower seeds

Mix all together in a bowl, then take a small handful, squeeze into a ball, and put on a plate. 

These are very high in fat, as you can guess from the ingredients;  I would only eat one as a snack on occasion.

Sunday, June 22, 2014

Friday, June 20, 2014

Green Tacos and CousCous

Dinner last night was tacos with lettuce replacing the shells.  The filling is green lentils mixed with toasted walnuts.  This looks odd, but tasted so good!  I got the recipe from oh she glows, though I did not use as many walnuts in mine.

Next to the "taco" is some couscous with barberries and kalamata olives.

Thursday, June 19, 2014

Smoky Black Bean Enchiladas and Vegan Queso

Someone let me know that the Happy Herbivore’s cookbooks were on sale as a Kindle purchase for $2.99 each—so I bought the 4 that were that cheap.  

Last night I made Smoky Black Bean Enchiladas.  I have made a similar recipe in the past and really enjoyed it, but in her cookbook there was an enchilada sauce recipe.  Now I live in Texas and I know Mexican food; I make my own red and green enchilada sauces and they are wonderful, if I do say so myself. :)  So I tried the red sauce in her book and it really is good.  She uses a bit of cocoa powder in it, so it has a reminiscence of a mole, but really did taste good.  I put the leftover sauce into a Mason jar and have it for leftovers now.  

I also made a vegan Queso sauce.  This one uses cashews, as do a lot of the fake cheese sauces that I see, and as usual, it tasted too much of cashews last night; but I just put some on my leftovers and it is really good now.  I made the sauce and then dumped in a can of mild Rotel tomatoes and green chilies.  Leftovers also went into a Mason jar.


The smokey part of the enchiladas is from 1 teaspoon of liquid smoke, so you could use whatever kind of filling you like and just add that.  I didn’t think it would be very good, but I was so very wrong.

You can see from the top picture that I did not bother to roll out each enchilada, rather, I made it casserole style.  I am all for quick and easy!