I made something delicious and super simple for dinner last night that even left my still-omni husband satisfied.
8oz fettucine (half box/bag normally)
go ahead and start boiling your water and throw the pasta in once it's boiling. in the mean time, get out two saute pans.
in one heat 4 T sesame oil over low heat. add 2 cloves (or more) mince garlic and 1-2T fresh chopped ginger. cook over LOW heat for about 5-6 minutes. do not let the garlic burn. while the ginger and garlic are heating, put a small amount of sesame oil (enough to just coat the bottom of the pan) and heat over medium heat. add 1/4 c chopped onion, 3/4 broccoli, 1/2 c bean sprouts and 1/2 c mixed veggies (i did peas, carrots, corn, green beans). heat until just warm.
remove your garlic and ginger from the oil, but keep the heat on. cut up three green onions into small strips (about 1 1/2 inch long) and saute in your flavored sesame oil. add other veggies to this mix and coat completely with flavored oil.
about this time, your pasta should be done, add pasta to oil/veggie mix and add about 5 T (to taste) soy sauce to the mix and Voila...quick easy dinner.
it took me about 15 minutes to make this meal, prep included. I did use fresh frozen veggies though except for the onion, garlic and ginger.
I missed these little darlings, so I made up a vegan version yesterday. So, so good.
Cut off the top of as many jalapeno peppers as you can eat. Hollow them out.
Fill with vegan cream cheese.
Dip them in your favorite milk alternative (I used almond milk).
Roll them in flour (I used gram) and let them dry off. get the cream cheese part at the top, too to keep it from leaking out.
Dip them in milk again and roll them in a combo of bread crumbs and corn meal (about double amount of corn meal to bread crumbs).
Dry them off then repeat crumb mix 2 or 3 more times.
Dry them and then fry them in oil, turning them as they brown.
Drain on kitchen towel then eat.
so so so so good. Better than the real cheese kind I used to buy at the store.
I had an epiphany. Well I've been making chili with just beans thus far and it seems to be missing something. I bet portabella mushrooms might be what it needs! They have a nice, meaty flavor and texture that might make for a good "meat replacement." I like eating them plain like steak, but have yet to try them in chili. I live with my omni parents and have been wanting to use TVP, but I doubt my dad would eat it. ^^; So that's why I thought mushrooms, they're not one of those "weird vegan foods" and might go over decently. Has anyone tried this and if so how was it?