Now that the holidays are over (I hope everyone had a good time) and things have settled down a little, I decided I wanted a simple, tasty, warm meal. Pot pie was the only logical answer, especially with a biscuit baked on top. Happy New Year everyone and may your year be full of good [vegan] food.
I made a taco casserole for dinner last night and was really craving some plain ol’ mexican rice to go alongside, then I realized I’d never made a vegan version before. Now that I know it’s super simple and delicious made with plain, fresh vegetable broth instead of an innocent little chicken’s life (aww, no :[ ) I’ll be making it more often. It’s a nice, easy addition to any mexican meal, and is a great filling meal stretching dish. I don’t know why it took me so long to make this… nom nom.
I had some mushrooms, a bag of spinach and some bell peppers looking lonely in my kitchen so I decided I’d make a pasta dish. It was my first time making a pasta bake, ever. I basically threw together what I thought would taste awesome, and I think something good happened. See what you think, and feel free to add whatever you desire. Lastly, this makes a ton of food and freezes perfectly. You’re welcome.
I have made a total of around 5 or 6 different Shepherd’s Pie recipes over the last year. This is the first one where I actually said ” Wow, this is the one. ” So here you go. I was able to make 3 individual pot pies, and an 11 x 8 ” sized pie I believe. They came out gorgeous, so I will probably make more next week, honestly.
I have made this rice pilaf several times, and every time I have paired it with something different. It is great by itself, with beans on top, or even along side some BBQ seitan. I love it because 1) it automatically stretches any meal to save some money and 2) it has vegetables scattered throughout.
Before the idea of becoming vegan came true, I never ate eggplant. I thought it was too complicated and bitter. Well, I cooked it once and fell in love. You can do a whole menu of tasty eggplant dishes, and most of them are super easy. That said, I made this simple recipe two nights ago when I made some coconut curry, and it paired so well I’ll probably make it again next week.
This gardening season I had everyone dropping off extra vegetables that their garden’s had grown. About 90% of it happened to be zucchini. I made stir- fry, zucchini bread, pasta salad, jambalaya and put it in just about every meal I made for a solid week. I love zucchini, but at that point I was looking forward to the last one. Finally, the day came and I decided I would plan some zucchini fries with some sort of dipping sauce. When lunch time rolled around, this is what I came up with.