Friday, October 12, 2012

Vegan MoFo, Day 12: Stuff on Bread with Fancy Names

The only thing to do after baking loaves of bread is to, well, eat it! Why not on a sandwich? Too predictable and easy. Why not use the bread in some open-faced tastiness?

Here are two tasty recipes guaranteed to warm you up and cure your soul.

Vegetarian Ragout a la Newburg
adapted from Meatless Meals, page 111
serves 4--supplies protein, starch, and mineral elements

1/2 medium onion, diced
1 red pepper, sliced
1/4 green cabbage, sliced
1/2 cup peas
1 tomato, diced
1/4 tsp salt
1/4 tsp red pepper flakes
1/8 tsp black pepper
2 Tbsp vegan butter
2 Tbsp AP flour
1 cup soymilk
1/4 tsp salt
1/8 tsp black pepper
4 slices of bread, toasted

Saute the onion, red pepper, and cabbage in olive oil until softened. Add peas, tomato, salt, red pepper flakes, and black pepper and saute for several more minutes. In a small sauce pan, mix butter and flour, then add soymilk and whisk until smooth. Add salt and pepper to white sauce. Place toasted bread on plates, top with veggie mixture, and then pour on white sauce. Serve hot.

{perfect autumn recipe}

{totally satisfying and filling}

{gooey white sauce goodness}

Mushrooms a la Sabine
adapted from Meatless Meals, page 39
serves 4--supplies protein, fat, and starch

2 Tbsp vegan butter
1/2 small onion, diced
1 package mushrooms
2 tsp AP flour
1/4 tsp salt
1/4 cup water
1 Tbsp vegan butter (for sauce)
1 Tbsp AP flour (for sauce)
1 cube vegan "chicken" bouillion
2 cups hot water
1/4 tsp black pepper
4 slices of bread, toasted
Shredded cheddar vegan cheese, such as Daiya
2 green onions, sliced

Wash mushrooms with a damp towel to remove dirt. De-stem the mushrooms, and peel the caps. In a bowl, sprinkle the mushrooms with flour and salt. Saute the diced onion in butter in a pan, then add mushrooms to brown. If the pan gets too dry from the flour but the mushrooms have browned a bit, add 1/4 cup water (it's OK, you're going to be adding the brown sauce later anyway). In a small saucepan, add 1 Tbsp each vegan butter and flour and mix. Melt the vegan "chicken" cube in the hot water, then add to the pan. Whisk until brown sauce is smooth. Add black pepper to sauce. Add sauce to mushrooms and allow to simmer for five minutes. Place toasted bread on plates, then spoon mushrooms onto bread, and pour sauce over. Top with shredded vegan cheese and sliced green onions. Serve hot.

{an hors d'oeuvre transformed into a meal}

{mushrooms are the best!}


Reminds me of meals my mom used to make!


VMF 2011 Day 12: Survey Time!
VMF 2010 Day 12: Apple Pancakes with Passionfruit Tea-Infused Maple Syrup. Yup.

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