When I first went veg, I bought TVP to substitute for ground turkey in some recipes that I just didn’t like without the texture. As someone who tries hard to stay away from unnecessary soy and tries especially hard to stay away from processed foods, TVP was not a very good choice for us.

The other day when I made a batch of seitan I had a moment of stupid and brought the seitan to a boil. Doh. It was just for a minute or so, it didn’t TOTALLY ruin the texture of the seitan but it still came out spongy enough to make my sensitive pregnancy stomach turn.

I threw it into the food processor and made some ground seitan! The texture being off doesn’t matter much in the ground form thankfully!

I’m sure I’m not the first to come up with this, but I am glad it occurred to me because as much as I hate wasting food with the state my stomach is in these days I probably would have ended up throwing it away.

These were pretty good! I just used this seitan recipe and then cut two cutlets into sixths ran them through a bit of beaten egg and some panko and fried them up. Next time I will try to remember that seitan really has little flavor on it’s own and to season more because they were pretty bland (totally my own fault).

I guess I didn’t need to put ‘vegetarian’ in the title, huh? Probably assumed.

I have been wanting stuffed mushrooms for ages and today was the day. These were SO fast, and SO good… way better than any omni ones I’ve ever had. Plus they are easily veganized with a quick swap of oil for butter and omitting cheese!

Ingredients:
8oz Organic Baby Bella Mushrooms
2 Tablespoons Butter
1/2 Red Bell Pepper, Diced Fine
1/2 Rib Celery, Diced Fine
1 Green Onion, Diced Fine
1 Clove Garlic, Minced
1 Small Handful Baby Spinach, Chopped Fine
4-6 Tablespoons Panko Breadcrumbs
1 slice Meunster Cheese
Kosher salt & pepper to taste

Carefully remove the stems from all of the mushrooms and dice them up small. Melt the butter in a skillet and add in all of the veggies. Cook, stirring occasionally at medium heat until the veggies begin to soften. Add salt and pepper and breadcrumbs. I used 6 tablespoons, you may need less. Filling should be packable, but loose.

Pack the mushroom caps with the filling and top them each with a small piece of the cheese.

Bake at 350 for 20-25 minutes.

Hide in the kitchen and eat them all before the kids see you and ask for some. That’s what I did.

This is really rough, I’m gonna clean it up as the month goes on. I labeled each ingredient with the day and week it goes to for easy removal or substitution.

I do my grocery shopping monthly and weekly. Each month I do one big trip, and buy all of the non-perishables, and each week I go back for fresh items - this usually keeps me out of the middle isles but once a month and prevents some impulse buys. I do try to glance at the sales paper and pick up any loss leaders I may need.

This is my first full month as a vegetarian. There are some things I want to try - like seitan but I’m not including it on the official menu, because I’m not sure how well it will go over. I’m trying to make sure to have some “manly” style meals in here too, our no-spend starts back up on March 1st, which means he will be having much less meat outside of the house. He’s being a really good sport.

March 2009 Grocery Planning - Veg Menu

(This actually only goes through March 29th - I just didn’t have another week in me this morning!)

I do not plan meals for Saturdays, we eat at my mother-in-law’s house.

Breads - Almost all needed breads are made with 5 minute artisan bread recipes

Breakfasts
Muffins
Cereal (wic)
Honey Granola
Eggs

Lunches
Leftovers
PB&J Sandwiches w/carrots, celery or cucumber

Monday - Tacos - This recipe but with these spices (put kidney beans to soak Monday night)
Tuesday - Addictive Sweet Potato Burritos & Southern Style Greens
Wednesday - Baked Macaroni & Cheese w/ Peas & Carrots
Thursday - Cannellini Beans & Rice w/ Veggie sticks (carrot, cuke & celery)
Friday - Pizza (dough from 5 minute artisan bread) Sauce
Sunday - Breakfast For Dinner (Eggs, Toast, Fruit & OJ)

Monday - Grilled Cheese & Tomato Soup
Tuesday - Veggie Sushi (cukeumber, avacado, carrot, sprouts) w/ udon noodles cooked in veggie broth (put black beans to soak)
Wednesday - Black Bean Burgers w/ Baked Fries
Thursday Salsa & Black Bean Soup (obviously omitting chicken) & Veggie Pita Sandwiches (BF meeting, Crockpot)
Friday - Spinach Lasagna (Sauce) w/ Baked Potato
Sunday - Potato & Root Vegetable Stew (crockpot?) (put black beans on to soak)

Monday - Bean & Rice Enchiladas (sauce) w/ Steamed Broccoli
Tuesday - Veggie Lo Mein & Baked Egg Rolls
Wednesday - Crockpot Honey Lentils & Brown Rice w/Salad
Thursday - Baked Mostacholi (Sauce) & Southern Style Greens
Friday - Lentil & Vegetable Soup w/ Dumplings
Sunday - Sloppy Lentils , Mashed Potatoes (sweet & regular) & Peas

Monday - Baked creamed spinach & noodles w/baked potato
Tuesday - Barack Obama Chili (black beans instead of meat)
Wednesday - Curried Cabbage and Brown Rice (recipe for this coming)
Thursday - Vegetarian Taco Casserole (recipe for this coming)
Friday - Waffles & Fruit
Sunday - Tacos - This recipe but with these spices

Shopping List

Monthly Non Perishables
1 bag dried kidney beans (W1Tues)
12 (10″) Whole Wheat Tortillas (W1Tues)
16oz Whole Wheat Elbow noodles (W1Wed)
Frozen peas & carrots mixture (W1Wed)
1 can cannellini beans (W1Thur)
3 bags lentils (W1Mon), (W3Wed), (W3Sun)
1 box organic tomato soup (W2Mon)
1 pkg udon noodles (or make your own) (W2Tues)
1 pkg Nori (W2Tues)
2 8oz can tomato sauce (W1Fri) (W3Mon)
2 Baga black beans (W2Wed), (W2Thur), (W3Mon)
Panko Breadcrumbs (W2Wed)
Vital Wheat Gluten (to try seitan & add to bean burgers) (W2Wed)
2 cup frozen corn (W2Thur), (W2Sun)
Lasagna Noodles (W2Fri)
7 6oz cans tomato paste (W1Thur), (W2Fri), (W3Mon), (W3Thur), (W3Sun)
8oz Spaghetti (W3Tues)
1 can garbanzo beans (W3Wed)
Organic Italian Dressing (or make your own!) (W3Wed)
1 pkg Whole Wheat Penne (W3Thurs)
3 15oz can diced tomatoes (W3Fri), (W4Tue)
1lg bag frozen peas (W3Fri)
1 box frozen chopped spinach (W4Mon)
1pkg whole wheat egg noodles (W4Mon)
1 can black beans (W4Tue)
1 can kidney beans (W4Tue)
1 can chopped green chilies (W4Thur)
1 can vegetarian refried black beans (W4Thur)

Week 1 Produce/Perishables
10 Corn Tortillas (or make your own!) (W1Mon)
2lb Sweet Potatoes (W1Tues)
3 onion (W1Tues), (W1Thur), (W1Fri)
1.5lb Cheddar Cheese (W1Tues), (W1Wed), (W1Mon)
1lb Mozzarella cheese (W1Fri)
1 Bunch Kale (W1Tues)
1 Cup Sour Cream (W1Wed), (W1Mon)
3-4 Small roma tomatoes (W1Mon)
3pk Romaine lettuce (W1Mon)
3 doz eggs (estimate)
1 Colored pepper (W1Fri)
1 pkg mushrooms (W1Fri)
1 head broccoli (W1Fri)

Week 2 Produce/Perishables
1pkg Sliced Cheddar Cheese (W2Mon)
Broccoli/Clover Sprouts (or make your own) (W2Mon), (W2Thur)
1 Avocado (W2Tues)
1 dozen eggs (estimate) (W2Wed)
4 scallions (W2Wed)
4 large potatoes (W2Wed)
1 pkg fresh Sliced Mushrooms (W2Thur)
11 cup gelatin-free sour cream (W2Thur)
1/2lb Cheddar Cheese (W2Thur)
3-4 Roma tomatoes (W2Thur)
Fresh Spinach (W2 Fri)
4 baking potatoes (W2Fri)
1lb Ricotta or Cottage Cheese (W2Friday)
1lb Mozzarella Cheese (W2Friday)
1 Parsnip (W2Sun)
1 Turnip (W2Sun)
Pt Whole Mushrooms (W2Sun)
2 White Onions (W2Sun)
1 medium russet potato (about 1/2lb) (W2Sun)
1 large red potato (about 1/2lb) (W2Sun)
1 large yellow potato (about 1/2lb) (W2Sun)
1 medium sweet potato (about 1/2lb) (W2Sun)
1/2 cup heavy cream (W2Sun)
16oz fresh deli salsa (or make your own!) (W2Thur)
3 Limes (W2Sun)
Bunch of cilantro (W2Sun)

Week 3 Produce/Perishables
1/2lb Cheddar Cheese (W3Mon)
10 Corn Tortillas (or make your own!) (W3Mon)
2 Head Broccoli (W3Mon)
1 Onion (W3Tues)
Small Cabbage (W3Tues)
1/2 Cup Bean Sprouts (W3Tues)
Small piece ginger root (W3Tues)

Egg Roll skins (W3Tues)
2 red onion (W3Wed), (W3Thurs)
3-pk Romaine Lettuce (W3Wed)
2 Roma Tomatoes (W3Wed)
1 bunch swiss chard (W3Thur)
1/2lb Mozzarella Cheese (W3Thur)
1 large onion (W3Fri)
1 small onion (W3Sun)
3 medium potatoes (W3Sun)
1 large sweet potato (W3Sun)

Week 4 Produce/Perishables
4 Baking potatoes (W4Mon)
1 green pepper (W4Tue)
Large piece of ginger root (1/2 cup) (W4Tue)
2 large onion (W4Tue), (W4Thur)
1 head cabbage (W4Tue)
10 Corn Tortillas (or make your own!) (W4Thur)
1 large bell pepper (W4Thur)
1 large potato (W4Thur)
1 cup fresh deli salsa (or make your own!) (W4Thur)
1/2lb cheddar cheese 1 can vegetarian refried black beans
10 Corn Tortillas (or make your own!) (W4Sun)
3-4 Roma Tomatoes (W4Sun)
Romaine lettuce (W4Sun)

Always On Hand
Vegetable Oil
Olive Oil
Minced Garlic
Garlic Powder
Onion Powder
Crushed Red Pepper Flake
Oregano
Paprika
Chili Powder
Cumin
Mustard
Cayenne Pepper
Soy Sauce
Butter
Hot Sauce
Salt
Seasoned Salt
Pepper
Liquid Smoke
Milk
Eggs
Brown Rice
Red Pepper Flakes
Orange Juice Concentrate
Sushi Rice
Organic ‘Better Than Bullion’
Soy Sauce
Sesame Oil
Corn Starch
Corn Meal
White Whole Wheat Flour
Organic AP Flour
Honey
Bay Leaves
Baking Powder
Baking Soda
Sugar
Ketchup
Mustard
Veggie Worcestershire Sauce
HFCS-free BBQ Sauce
Red Wine Vinegar
White Vinegar
Maple Syrup
Rolled Oats

Veggies & Fruits Always On Hand
Carrots
Cukes
Celery
Apples
Whatever snacky ones are on sale

Yeah, so these weren’t very good. Way too much bread crumb and not enough beans/veggies. I will be messing with these again because I REALLY want a good burger recipe.

I cannot recall where I got this recipe. Which is probably a good thing because I hate trying someone’s recipe and then saying it was icky.

Black Bean Burgers

1 T Extra Virgin Olive Oil
1 small onion, chopped
1 medium pepper, chopped (I used orange)
4 cloved garlic, minced
1/2 t cumin
1/4 t turmeric
1 1/2 Cups cooked black beans (drained & rinsed)
1 cup cooked brown rice
2 cups fresh whole wheat breadcrumbs
1 T ketchup
1 1/2 t kosher salt

Sautee onion, pepper & garlic in the oil until peppers are soft and onions are translucent. Str in spices. In a food processer combine beans and onion mixture. Transfer to a large bowl and mix in breadcrumbs and rice. Season with salt & pepper. Make patties with 1/4 cup ammounts. Makes 9-10 burgers.

This recipe was posted by my dear friend Berritt over at her blog. It sounded awesome so I converted it to a vegetarian recipe. It was SO good. SOOOOOO good. I swear I looked 6 months pregnant when I stepped away from the table.

Potato & Root Vegetable Stew (The non veg version is known as Columbian Potato Stew - I’m not sure what made it Columbian, but I may have taken whatever it was out anyway)

For Roasting:
1 chopped parsnip
1 chopped turnip
1 pt whole mushrooms (cut them into halfs or 4ths if they are big)
1 chopped celery stalk

Soup
1 whole white onion chopped
1/2 lb russet potato, peeled and chopped
1/2 lb each red (peeled), yellow (not peeled) and sweet potato (peeled) chopped into bites
6 cups veggie broth
1/2 c sour cream
1/2 c heavy cream
a pinch fresh oregano
salt and pepper to taste
1 cup of frozen corn

Season chopped veggies with salt and pepper & olive oil, roast in hottest oven you can an hour or so (check every 20 minutes and stir… I think it could probably all be thrown into the soup and it would be good too if you are lazy like that… I don’t judge). While the veggies are cooking, make the soup.

Cook the onion until it just starts to brown, add the russets and broth and cook the potatoes all the way, when they are done add all the other potatoes and the oregano. Add the corn when everything else is mostly done.

Dump in the roasted veggies at the very end and stir up.

The Salsa (My friend says it’s the most important part and I tend to agree - it sounded icky to me, but by the time dinner was done I had eaten half of it on chips!)
1 c diced white onion
2 jalapenos chopped (take out the seeds and ribs if you’re a weenie like me)
1/2 cup chopped cilantro
juice of 3 limes
Mix it together!

Add the cream and sour cream to the stew at the very end. Ladle into bowls and top with a solid spoonful of the salsa.