Vegan Day to Day



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This has got to be the best vegan Swedish meatball recipe I have ever tasted!  I found it here:  https://www.facebook.com/theseitanicchef
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!

This has got to be the best vegan Swedish meatball recipe I have ever tasted!  I found it here:  https://www.facebook.com/theseitanicchef

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!

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50 likes!

50 likes!

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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, cook in a dry pan, 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…

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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.
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.
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Boiled red potatoes, bacos, nutritional yeast, salt, peper, and sunflower seeds.  Side of broccoli.

Boiled red potatoes, bacos, nutritional yeast, salt, peper, and sunflower seeds.  Side of broccoli.

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This was a wonderful snack!

This was a wonderful snack!

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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 http://ohsheglows.com/2014/06/17/ultimate-green-taco-wraps-with-lentil-walnut-taco-meat-vegan-gluten-free/  , though I did not use as many walnuts in mine.

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

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 http://ohsheglows.com/2014/06/17/ultimate-green-taco-wraps-with-lentil-walnut-taco-meat-vegan-gluten-free/  , though I did not use as many walnuts in mine.

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

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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.

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I have tomatoes!  I picked several in my garden today, Cherokee Purple and Black Cherry.  These are so good that I put them on my tofu sandwich.  The sandwich is the Spicy Peanut Tofu sandwich that I posted a few months ago, but instead of making my own vegan chipotle-flavored mayo, I mashed a fresh avocado with some freshly squeezed lime juice.  Then I put some tomato slices on it.  Don’t forget the fresh cilantro—the flavor makes everything just pop!  Who would want meat after a sandwich like this?

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Pumpkin Barberry Scones.  Yum!  I got these off of this website:  http://happyherbivore.com/2011/09/whole-wheat-pumpkin-cranberry-scone-recipe/  and used barberries instead of cranberries.  So very good!

Pumpkin Barberry Scones.  Yum!  I got these off of this website:  http://happyherbivore.com/2011/09/whole-wheat-pumpkin-cranberry-scone-recipe/  and used barberries instead of cranberries.  So very good!