Your Daily Vegan

Yeah, Parts 3 & 4.  On the same day as Part Deux, it’s brilliant I know.   I  guess I can’t count the days.  So, we’re squeezing the final two days into one.  Main courses and appetizers.  And, no, there will be no talk of Tofurkies here.  Not that we don’t have love for the Tofurky mind you, we do- totally.  But, how does Oven Roasted Tom Tofu sound?  I read the ingredients and I can tell you it sounds say-vor-eee.  It involves some mixing of ingredients, wait time for marinating, then baking- that’s it.  Ingredients are vegan standards from the pantry, except maybe the poultry seasoning.  But that’s just herbs like rosemary, sage, thyme, etc.

This tofu/stuffing combo has my belly growlin’- Roasted Stuffed Tofu “UnTurkey.” Mixing, draining tofu, sauteing, and baking is involved in this fairly simple recipe.  It does have more ingredients and a few more steps than the previous, but may be well worth the extra time.  It also includes a recipe for an accompanying White Wine Sauce with Mushrooms.  Come on- if that doesn’t sound irresistible…

Another option for main course is the Throw-together-whatever-you-have-in-the-house-vegan-loaf.  Yes, you can go to The Magical Loaf Studio, enter your on-hand ingredients, and, voila, a recipe that you can actually make, right now, appears on your screen.  I’ve tried it, and got this:

My main ingredient in this loaf was wheat germ.  I have to say I was skeptical of the wheat germyness at first, but it really turned out good.  It’s easy to improvise with the spices and so forth, when creating these loaves.  Go ahead, and give it a go- I’m sure you’ll be surprised as I was to see what turns out of your oven.

So how about some starters?  Because what the hell are you gonna eat while the rest is cookin’?  Butternut Squash Soup, I say.  The recipe there is simple, savory, and sweet.  The nice thing about squash soup is that you can improvise to your own taste.  Try a different squash, like acorn or pumpkin.  Go creamy with coconut milk instead soy.  Use your own balance of spices.  Squash is cozy food.  Yum.

When I was a wee tot, my mammaw would always make a cheese ball  or two for the Fall holiday season.  I devoured it (in ignorance, of course).  The thing about the cheese ball that really made it delici for me was the nuts.  So it makes perfect sense to create the true “cheese ball” with the nuts exclusively.  Here at the homestead, various nut spreads are created at whim, tailored to the tastes of the moment.  The variations of flavors are endless.  Check this Vegan Tofu-Nut (cheese) Ball recipe.  Food processors are happiest when they’re choppin’ nuts into creamy appetizers.

The most popular appetizer in my world is the Asparagus Phyllo Cigar.  One can find frozen phyllo dough at the grocer or you can make your own, if you’re awesome like that.  These things are fabulous.  I can’t tell you how many times I’ve had these.  Try it with white asparagus too.  Once you’ve had them, you will always crave them.

There you have it.  Vegan is easy and tasty.  These recipes will easily satisfy your non-vegan guests.  Now, go enjoy food.