vegansaurus!

08/03/2011

Another delicious vegan meal from reader Ron! He and his partner have been vegan for three months, and everything is a magical delight! Me, I am all kale salads and peanut butter from a spoon, but I’m a grumpy old, ignore me.
This is “homemade falafel on a bun with bok choy, tomato, onion, Veganaise, lemon, & Crystal hot sauce, homemade cole slaw, and a homebrew. The Crystal hot sauce works with the mustard-spice taste of the bok choy. Add plenty of squeezed lemon and this dish will remind you of fried fish or crab cake sandwiches. The only thing missing was some french fries!”
Everything homemade, that is commitment. Ron notes that “the secret to successful falafel is to let the mixture sit in the fridge for at least two hours (we like to let it sit overnight) before frying.” Thanks for the photo and the tip, Ron!

Another delicious vegan meal from reader Ron! He and his partner have been vegan for three months, and everything is a magical delight! Me, I am all kale salads and peanut butter from a spoon, but I’m a grumpy old, ignore me.

This is “homemade falafel on a bun with bok choy, tomato, onion, Veganaise, lemon, & Crystal hot sauce, homemade cole slaw, and a homebrew. The Crystal hot sauce works with the mustard-spice taste of the bok choy. Add plenty of squeezed lemon and this dish will remind you of fried fish or crab cake sandwiches. The only thing missing was some french fries!”

Everything homemade, that is commitment. Ron notes that “the secret to successful falafel is to let the mixture sit in the fridge for at least two hours (we like to let it sit overnight) before frying.” Thanks for the photo and the tip, Ron!

07/27/2011

It’s another delicious vegan dinner from reader Ron! This is roasted butternut squash over spinach and strawberries with a maple pecan glaze.
Ron says, “I split the squash in half lengthwise, scooped out the seeds, and  cooked it face down in a pan of water at 350 F for an hour. For  the glaze, I melted a couple of tablespoons of Earth Balance, added some  maple syrup and crushed pecans. The tart of the spinach & strawberries offset the sweet of the maple syrup nicely.”
It looks beautiful, thanks, Ron!

It’s another delicious vegan dinner from reader Ron! This is roasted butternut squash over spinach and strawberries with a maple pecan glaze.

Ron says, “I split the squash in half lengthwise, scooped out the seeds, and cooked it face down in a pan of water at 350 F for an hour. For the glaze, I melted a couple of tablespoons of Earth Balance, added some maple syrup and crushed pecans. The tart of the spinach & strawberries offset the sweet of the maple syrup nicely.”

It looks beautiful, thanks, Ron!

07/15/2011

A delicious vegan meal from reader Ron! He says, “My wife stuffed these mushrooms with a black bean burger mix; they were  fantastic with the lemon squeezed over them. The Vegenaise potato salad  complemented it nicely with a homebrew IPA.”
That sounds delicious, Ron, thanks! If you’d like your pretty food featured on Vegansaurus, let me know!

A delicious vegan meal from reader Ron! He says, “My wife stuffed these mushrooms with a black bean burger mix; they were fantastic with the lemon squeezed over them. The Vegenaise potato salad complemented it nicely with a homebrew IPA.”

That sounds delicious, Ron, thanks! If you’d like your pretty food featured on Vegansaurus, let me know!

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