Since my transition to veganism, I've been cooking more often. I'm going to try to post every day but working makes it hard for me to cook every day. So I'm going to post when I cook. Today Scott came over and we decided to cook and do this blog together. We cooked an Italian veggie medley, mashed potatoes with mushroom gravy, and mushrooms stuffed with savory brown rice. For dessert, we made vegan chocolate mousse.
Hey, everyone, this is Scott now. I'm gonna write the rest of today's post.
This was the beginning of the Italian veggie medley.
I sauteed onions in some olive oil and vegan margarine for about five minute. Then I added some garlic and Italian seasonings in the mixture and sauteed for about three minutes. Then I added a small splash of liquid amino just for the hell of it before throwing in the yellow and green squash and cooking for about 15 minutes on medium heat.
While that was going on, I roasted some peppers on the other burners. My friend, Jen, just taught me how to do this, so I've been doing it every chance I get. Just turn the gas burner on high (I don't know how it would work on an electric stove), put the whole pepper on it, and turn until the whole thing is black and burned nicely. Run the pepper under cold water and peel the blackened skin off. Remove the seeds and they're ready to use. They'll also keep in the fridge for some time (I'm not sure how long) if placed in a little olive oil.
Meanwhile, the potatoes were boiling as Beth prepared the stuffed mushrooms. She put the mushroom caps in balsamic vinaigrette to marinate for about 15 minutes. We bought some wild rice to stuff them with, but that took 40 minutes to cook, so we junked that idea and made some minute brown rice. I added a little oil and savory. Beth put the rice in the mushroom caps and baked them at 350 for about 15 minutes.
When the potatoes were done, Beth put them in the blender with some soy milk, margarine, and Vegan Gourmet mozzarella cheese. The mushroom gravy came from a can, and it was not as flavorful as it could have been, but Beth's potatoes were quite delicious.
When the squash was about done, I just added in the peppers and kept heating it for another minute or two. This picture also has the completed stuffed mushrooms.
This is the complete meal.
Then, for desert, we just melted a bag of vegan chocolate chips and blended them in the blender with a pack of soft silken tofu and a teaspoon of vanilla. Refrigerate for about an hour and enjoy!
That's it for now. Thanks for reading!
Beth & Scott
