Classic Comforts

26 02 2012

I had a craving this week for a macaroni salad my Mom used to make when I was a kid, you know the one with the elbow macaroni, peas and onions? One of the challenges of being Vegan is how to get the taste of the comfort foods you remember but in a healthier, vegetable based way. 

Here’s my take on Pea and Onion Pasta Salad – brown rice based elbow macaroni by Tinkyada Pasta Joy (gluten-free), canned organic peas, a little finely diced red onion and Veganaise. Mix and refrigerate for a bit to allow the flavors to blend. Yum! 

That got me on a kick of trying to figure out how to make Vegan Enchiladas. I used corn tortillas (check the label because many brands have some gluten, etc. incorporated) and fried them in a bit of olive oil to soften them, added a mixture of rice and almond based “cheddar” cheeses, and sat them in a bed of homemade enchilada sauce from a wonderful recipe I found online (see: http://www.foodnetwork.com/recipes/emeril-lagasse/easy-enchilada-sauce-recipe/index.html – I just modified this to vegetable broth rather than chicken stock and used organic versions on the canned goods). Place the “cheese” filled rolled tortillas in a baking pan that has some of the homemade sauce in the bottom, cover with a little more sauce, a little “cheese” and place it in a 350* oven for about 15-20 minutes until the sauce is bubbling. Eat and enjoy! 

Tabbouleh is a wonderful staple for lunch. In this version I’ve added up about 2 cups (cooked) couscous (not gluten-free! You can substitute cooked Quinoa for the couscous if you are trying to lose the gluten) according to the package directions. The version I used today had some brown rice, lentils and spices already in the mix. I chopped up one bunch of fresh parsley finely. Make sure and dry it thoroughly before trying to chop it up or you will have a big mess! Two Roma tomatoes finely diced and a little bit of red onion diced. Put all of these ingredients in a large bowl with the juice of one lemon, 1 tablespoon extra virgin olive oil, salt and pepper and tossed to mix up. 

I’ve been packing up all my food in single serving sized containers so that I can just grab them and throw them in my lunch bag so I don’t have to spend a lot of time cooking during the busy work week!

What’s your favorite comfort food? Have you experimented with making it more vegetarian friendly? Post your comments below!

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