The Pantry Pocket

flowerbeast:

vegan ramen!

you’ll need:

1 5 oz. package of curly soba 

2 cups of broth (I used Better Than Bouillon’s No-Chicken broth)

Seasonings, to taste. (I used salt, pepper, thyme, red pepper flakes, and curry powder)

Dash of tamari

bring the broth to a boil, add the soba and seasonings. cook about 4 minutes until noodles are soft. enjoy! 

linguine + arugula + broccoli in a white wine + garlic + tomato sauce.

you will need:

1/2 pound (about half a box) of linguine

8 cloves garlic, minced

1 teaspoon crushed red pepper flakes

1/4 cup of white cooking wine

1/2 cup veggie broth

1 can regular tomato sauce

dried herbs (basil, oregano, thyme, rosemary)

salt & pepper

3-4 cups of broccoli (chopped into small florets)

about 4 fistfuls of arugula

mince your garlic cloves and place in a preheated pan with olive oil and the crushed red pepper flakes. Let cook for 2 minutes, then add the cooking wine. Allow the wine to reduce (About two minutes) and then add the veggie broth and your various dried herbs and bring to a boil. add the tomato sauce. Reduce to a simmer and then add the arugula. 

Meanwhile, cook your linguine in a large pot for about 10 minutes. Add the broccoli in the last minute or two of cooking the noodles. Drain the noodles and broccoli well, then toss in your tomato sauce. Enjoy!

rumnog pecan cookies from Veganomicon.

cookies:

1/3 cup canola oil

1/4 cup soy/rice milk

1 cup + 2 tablespoons granulated sugar

1 tablespoon molasses

2 tablespoons dark rum

1 1/2 teaspoons vanilla extract

1 1/2 cups all purpose flour

1/4 cup cornstarch

1 1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon grated nutmeg

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1 1/2 cup chopped pecans

frosting:

2 tablespoons vegan margarine, softened

2 tablespoons soy milk, soy creamer or rice milk

2 tablespoons dark rum

1/4 teaspoon vanilla extract

2 cups confectioners’ sugar

preheat oven to 350 degrees F and lightly grease a baking sheet.

In a large bowl combine the oil, soy milk, sugar, molasses, rum and vanilla, and beat until slightly foamy. Sift in the flour, cornstarch, baking power, baking soda, nutmeg, cinnamon and salt, and mix until a soft dough forms.

Roll the dough into walnut sized balls (about 1 tablespoon), roll in chopped pecans and place 2 inches apart on baking sheets. bake for 10-12 minutes or until the cookies have puffed. Remove from oven and cool.

for the frosting:

beat the margarine until light and creamy. add the confectioners’ sugar and stir with a fork until crumbs form, then beat in the soy milk, rum, and vanilla. The frosting should have the same consistency as buttercream frosting. If it’s too thin, beat in more sugar 1 tablespoon at a time. Spread 1 teaspoon of frosting on at a time. Let sit until frosting hardens.

teriyaki tofu chow mein + miso soup!

I took the lazy route and used Annie Chun’s chow mein meal starter kit with some veggies and some tofu that I marinated in teriyaki and tamari. 

And for the miso soup I basically used this recipe sans the noodles.

So I’m basically addicted to smoothies now. For this smoothie you’ll need:

handful of strawberries (frozen or fresh)

handful of blueberries

a kiwi

a banana

orange juice

rice protein

2 tablespoons of flax seed

ice

enjoy!

curried fried rice via the vegan stoner.

vegan chili + avocado + tofutti “sour cream”

This recipe is ridiculously tasty and easy! (it makes a huuuuuge amount, so you’ll have leftovers!) You’ll need:

3 cans of beans (I used garbanzo, kidney, and black beans)

1 can fire roasted tomatoes

3 cans of crushed tomatoes

4 carrots, chopped

4 stalks celery, chopped

1 onion

1 bell pepper

1 jalepeno pepper

4 cloves garlic

1 cup TVP

dried basil, oregano, and chili powder. Smoked paprika is really nice in this too, albeit not required.

sautee the onion, peppers, carrot and celery on medium high heat for about ten minutes. Then, add in all the tomatoes. Add 1 tsp basil and oregano and 1 tablespoon of chili powder. Add some salt and pepper. Drain and rinse the beans (ALWAYS do this, it tastes so much better!) and add to pot. Add in the TVP. Reduce heat to medium and cook for 30 minutes-1 hour. (the longer the better!)

vegan sloppy joes!

1 onion

1 bell pepper

1 1/2 cups of TVP (textured vegetable protein)

1 26 oz can of Hunt’s Manwich sauce (it’s vegan!)

sautee the onion and pepper until soft, then add the sauce an TVP. I added a couple of tablespoons of extra water to make sure the TVP would get pretty soft. After about 10 minutes I served it over some toasty buns with pickles and hot sauce. Delish!

Vegan Shrimp Pineapple Curry

I picked up some vegan shrimp from Whole Foods because I’ve been wanting to try it out. I tried finding a good recipe for a shrimp curry and wasn’t happy with what I found so I combined two recipes and it came out perfect! You could also probably substitute other light “meats” like chick’n or tofu and it would be just as good.

Ingredients:

• 1 Large Red Bell Pepper, slivered
• 3 Medium Carrots, trimmed and shredded
• 3-4 Shallots, diced (or you could use one small red onion)
• 1 Thumb-sized piece of Galangal, minced (or a clove of ginger)
• 1 Stalk of Lemongrass, sliced and minced*
• 1 Package of Vegan Shrimp
• 3 Tablespoons of Coriander (Cilantro)
• 3 Tablespoons of Thai Basil*
• 2 Tablespoons of oil (preferably peanut, coconut or Thai wok oil)
• 3 Tablespoons of Red Curry Paste
• 1 14oz can of Coconut Milk
• 1 16oz can of Pineapple Tidbits
• 2 Tablespoons of Crushed Red Pepper (or more to taste)
• 1 Tablespoon of Turmeric
• 2 Tablespoons of Brown Sugar
• 1/3 Cup of Dried Coconut
• 2 Tablespoons of Soy Sauce
• 1 Tablespoon of Lemon Juice
• 1 Tablespoon of Lime Juice
• Jasmine Rice

Preparation:

Warm the oil in a large wok or large pan over medium-high heat and add the shrimp and veggies. Start cooking the rice (unless you have a rice cooker or are just good at boiling Jasmine rice, the microwave method works perfectly). After the mix cooks about 5 minutes you can start adding the rest of the ingredients, and stirring until everything comes to a boil. You’ll want to reduce heat and let it simmer a little while and let everything soak up all the spices. Once everything’s done, serve over the rice and you can garnish with fresh coriander.

*I couldn’t find lemongrass or Thai basil at my local supermarket but you can get them at most Asian markets. I used a little extra lemon juice and fresh organic basil in place of them.

chickpea spaghetti!

this took about 10 minutes to make. it was:

1 jar pasta sauce

1 can of chickpeas

Angel hair pasta

Vegan parmesan (optional, but tasty!)

Heat the sauce over medium heat, season to taste. (I use dried basil, oregano, thyme, salt and pepper.) Add the can of chickpeas. (drained!) Cook pasta as the box directs, then serve with parmesan! Very filling, cheap, and super quick. Next time I’ll add some baby spinach to the mix.

vegetable gumbo & basmati rice! from this recipe.

tofu potato scramble! I know this recipe was a success because I got my very omnivorous boyfriend to eat tofu for once. From this recipe. (I went without the cheese, added fresh cilantro and some salsa/hot sauce.)

Mushroom spinach korma! From this recipe.

Chickpea turnip curry, basmati rice, and Cajun collard greens.