Adventures in vegan cooking-burritos

I am so often asked, "what on Earth do you  eat?" I actually eat very well. Case in point:

 

Smothered bean burritos!

This is so amazingly delicious! Vegetarian pinto beans, taco sauce, vegan cheese, lettuce, tomato and vegetarian green chili.

That's what vegans eat! Yum!

Adventures in Vegan cooking-tempeh

I first tatsted a vegan "BLT" in a local restaurant. While not a vegetarian joint, they do focus on fresh healthy "in season" ingredients. Therefore, their menu changes seasonally. We like to eat there, since vegans and meat eaters alike can dine together in harmony! (although it is a splurge, and one we don't do often!)

Enter...the "TLT" sandwich:

The tempheh-lettuce-tomato sandwich! Paired with my free sparkling water, from my recent grocery trip, it made a fabulous lunch!

The restaurant that I first discovered this sandwich in, made it a bit differently, but mine still tastes amazing. (I also added vegan cheese and pickles with my standard vegan pesto spread!)

It all starts with Lightlife "Fakin Bacon" smoked tempeh. While I absolutely do not like fake meats, this is one exception. It is very versatile and makes a great sandwich. I find that fake meats are not frugal friendly, nor do they make sense to me. Why eat fake meat? weird.

It is on the pricey side, around $4-$5 per package, I only pick it up when on sale. I can get about 5 servings out of each package. It is also great as a side to tofu scramble or as a protein source when paired with roasted potatoes and fruit.

Adventures in Vegan cooking- paninis!

Photo credit: Lakeside.com

I found this panini maker online. Holy cow! Best $9 I've spent in a very long time!

Tonight, I made a sandwich with 2 slices of bread, sprayed lightly with olive oil. Inside, I spread a little pesto, added a slice of vegan provolone cheese and some cooked and sliced mushrooms. It was amazingly delicious and so quick and inexpensive to prepare.

I can see many paninis in my future. I can just add whatever cooked veggies I have on hand.

This is the vegan pesto sauce that I frequently use. I add it to sandwiches, use it to make pizza, use it as a veggie dip, as a salad dressing etc. It has so many yummy uses!

Adventures in Vegan cooking- stuffed portobellos

When I find portobello mushrooms on sale, I go crazy! You can grill them, marinate them in a balsamic glaze and cook, slice and cook to use in a salad or stuff them.
Here, we stuff them.

First, I sauteed some onion and red pepper with some leftover cooked white mushroom pieces.

Then I stirred in some vegan pesto sauce and vegan shredded cheese. I stuffed the caps and then poured a balsamic glaze over the top.

Then I baked them at 425 degrees for about 15 minutes, until the mushroom was cooked and the cheese all melty.

My phone's camera just doesn't show this deliciousness as well as I'd like. Plus the steam kept fogging up my camera lens! haha

 Trust me. Even my non vegetarian family members love it!

Adventures in frugal Vegan cooking -meal prep

The trick I've learned, since becoming a full Vegan, is food prep. If there isn't anything readily available, you will waste money. It's not like there are a ton of vegan choices, in the fast food world, but you will stop somewhere and buy something!
Enter meal prep. I've already discussed how much I like beans for breakfast, fast and cheap, now to lunch and snacks.
I try to chop up the veggies, as soon as I get home. It's easier to grab a bowl of cut up veggies than to stop and peel and slice etc. I also like to have salads and cooked tofu at the ready.(teriyaki tofu not pictured...oops) Lunch prep is a breeze. I have a Bento Box, that I fill with pre-prepped foods, and then I am ready for work.
Pictured are: a pea-cucumber-celery-tomato-coconut bacon salad with pesto dressing, cucumbers and tomatoes in a vinaigrette dressing, mandarins and bananas. Enough ingredients for three days' worth of lunches.

Adventures in frugal, vegan cooking-beans for breakfast

I'm still frugal, still vegan, still trying to spend as little as possible on groceries. Cooking from scratch is one sure way to stay on track.

I buy dry beans in bulk, soak a pound overnight, then cook them in the crockpot all day. I come home from work to a delicious smelling home, and dinner is half prepared! (I cook my beans with garlic cloves and bay leaves) I just add a few more ingredients and my meal is ready. (tacos, burritos, bean spaghetti to name a few)

   One way I like to use beans for breakfast is that I like beans on toast. I add beans and non-dairy cheese to a piece or two of toast, toast a few minutes in the toaster oven then add hot sauce, tomatoes or avocado. (whatever I have on hand) Add a piece of fruit and a cup of tea and I'm good to go. This meal keeps me full until lunchtime. And...Yum!