Sunday, June 7, 2009


When I was growing up, it was very unusual to have food originating in countries outside the US. Probably the most exotic thing we ate was spaghetti and meatballs! And that was a rare treat - pasta (or macaroni, as it was called) was certainly not a several night a week event.

We would occasionally have Hungarian goulash, and I always loved it. As I recall, it was made with ground beef, although I the recipes I checked for veganizing used cubed meat. I have never used vegetarian "crumbles" - it's one of those things I will buy occasionally and then throw out without using because I really hate meat substitutes. I saw a package on sale and decided to give it one more try. I am really glad I did! I don't know if it was the seasoning I used, but it had none of that yucky soy aftertaste that many imitation products have. And the recipe couldn't be easier for a busy day! It was quite delicious.

Hungarian Goulash

1 large red onion, cut in wedges
1/2 package crumbles
1 bay leaf
1 1/2 T mild paprika
1 T soy sauce
1/2 T worcestershire sauce
water to stew consistancy

Saute onion wedges until wilting and starting to brown. Add everything else and simmer for a while to blend flavors.

The salad in the background has Annie's Roasted Red Pepper Vinagrette, which is a dead ringer for the delicious dressing at my local pizza place.

The salad on the left has "real" ranch dressing, while the salad on the right has the vegan ranch from "The Grit Cookbook." I didn't love it, but maybe because I used lowfat mayo for the base instead of full fat Veganaise.

A big ole platter of "chiken fried" tofu. How I love this stuff, especially with gravy!

These are coffee chocolate chip muffins from Isa's new brunch book. I made these for my daughter's class (she was student of the week), so I left out the coffee. I should have added something to compensate, for they were a little flat. Maybe cinnamon? I love the chocolate-cinnamon combo.

Ummm, roasted beets! They were dressed with Citrus Mint Vinaigrette from Dreena's Vive le Vegan. Mint is a lovely complement for beets.

I am trying to use what's in my pantry and freezer in preparation of moving. So not much exciting cooking going on here. I promise not to post pictures of canned lentil soup!

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