vegan chef
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Neatloaf:
1 cup millet
3 medium potatoes chopped
3 medium onions chopped
3 cups veggie broth
2 ribs chopped celery
3 cloves minced garlic
1 tsp toasted caraway seeds
1 tsp sage
1 tsp thyme
1 tsp sea salt
2 tbsp balsamic vinegar to deglaze pan
2 tbsp worcestershire sauce http://www.amazon.com/Edward-Sons-Organic-Vegan-Worcestershire/dp/B005F4F4OS
add millet to veggie broth
boil potatoes about 15-20 mins
saute onions with olive oil over medium heat
add celery and garlic
In mixing bowl add potatoes, millet and sauted onion mixture.
Add vegan worcestershire sauce
Let cool down
Mix and mush it all up.
add salt and pepper to taste
Line pan with parchment paper and pack in the mixture.
Spread some organic ketchup on top
Put in preheated 350* oven for 30 mins
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Jon makes another dish to go with your summer BBQ, baked beans with Field Roast Sausages.
-Soak 2 cups navy beans for 8 hours
-Bring large pot of water and 2 tbsp salt to boil
-Boil beans for 1 hour then strain but save 2 cups of the liquid
1 tsp garlic powder
1 tsp onion powder
1 tsp chili powder
1 tsp salt and dash pepper
1/4 cup brown sugar
1/4 cup molasses
2 tbsp tomato paste
1 tbsp spicy brown mustard
1 tsp liquid smoke http://full.sc/OD8n1F
2 links Field Roast Sausages http://full.sc/MYdmCX
Mix in bowl add to beans & cook 1-1 1/2 hours at 350 degrees
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Vegan Pad Thai for two just in time for Valentine’s Day!
Ingredients for vegan Pad thai for two:
1/4 cup olive oil
2 cloves shredded garlic
1/2 tsp coriander
1/4 tsp crushed red pepper flakes
3 tbsp sugar
1 tsp onion powder
1/2 tsp vinegar (we used apple cider vinegar)
1/2 cup sliced baked tofu (we made this in previous episode-very easy)
1 1/4 cup veggie broth (also in previous episode)
1/2 lb rice noodles
1/4 cup shredded cabbage
1/4 cup shredded carrots
4-5 fresh basil leaves thinly sliced
1/2 tsp sea salt
1 tsp vegan worcestershire sauce (we used The Wizards brand)
1 tbsp fresh lime juice
crushed peanuts and sprouts for garnish ( just a handful to your liking)
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Another holiday episode. Cauliflower bites are great for a little snack before or after the main meal. Almost like vegan breaded shrimp, just dip in cocktail sauce!
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Match Meats holiday roast
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Coming at ya with some vegan zombie free chocolate pudding with raspberry topping, yum!
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On the run and at a new kitchen we bring you vegan fettuccine alfredo. Yeah, it’s real good!
Ingredients:3 tbsp flour3 tbsp olive oil1 small onion (diced)SoyBoy Italian tofu – half a brick (diced) or you can use our seitan1/2 tbsp salt1/2 tbsp pepper1/2 tbsp sage1/2 tbsp thyme2 1/2 to 3 cups almond milk2 cloves of grated garlic1/4 cup capers1 1/2 to 2 cups sliced shiitake mushrooms1 thinly sliced scallionvegan fettuccine
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