Post Punk Kitchen Forum

http://www.choosingraw.com/how-to-build ... zed-salad/

I always come back to this when I want filling salads.

Are you apposed to making your own Italian style seitan sausages or meatballs with vital wheat gluten? I know you said you wanted to use what you have in your pantry right now, so if you don't have vwg on hand you couldn't do that this time. But it might be a good idea for next time. You could make a big batch and freeze them.

awesome, thank you so much!

while i have never made seitan from scratch, i'm not oppposed to making my own. i can pick up some vwg next time i'm at my natural foods grocery store from the bulk bin.

Darn it, that pasta has eggs in it. I have never checked, bummer.

Anyways, I would suggest using a 100% whole wheat pasta. White pasta dishes never hold my family over but the whole wheat ones do a better job. We have been using it for so long that now white pasta tastes and feels funny to us.

hmmm... i know the plain barilla thin spaghetti i buy has no eggs. darn if i bought that fancier enriched variety when i was vegetarian and not vegan, now i'll need to check the label when i get home. thanks again for the WW pasta tip, will definitely look into that when it's time to replensish our dried pasta. we do like soba noodles and i use those when i make asian style noodle bowls with light sauce.......

I recently started crumbling tempeh in my pasta sauce when I make it. And it's really good! I don't even precook it or anything. But I do simmer my pasta sauce for a good long time cause I make it from scratch and I want the flavors to meld. My typical sauce will have green peppers, onion, tempeh, maybe some mushrooms and frozen peas added to it.

The field roast Italian sausage is superb if you want to try adding that. Also, try a heavier pasta like a linguine or a noodle instead of thin pasta.

My partner and I really don't like the flavor of most veggie meats you can buy in the store so I've taken to making my own sausages using the recipes from Vegan Brunch. They're pretty basic, with mashed beans and VWG as the base and the preparation is really simple. I make a giant batch at one time and then freeze them. Very convenient, filling, and delicious!

I also add chickpeas to salads a lot, along with a handful of quinoa.

You could always make homemade beanballs to go with the spaghetti too! Mmmm...

well i overcooked the red lentils and they were mushy -- they went from being perfectly cooked to mush in a matter of a minute or two :( i just simmered 1/2 cup in 1/2 cups water for only about 10 or 12 minutes (i was going to drain the excess, but when i did, such mush was left behind) oh well. we bulked up our salads really good with lots of veg.



do tell, what are beanballs??? i'd love a recipe link if you have one to share!

red lentils are supposed to get mushy,

The recipe I've used is in Veganomicon. It's basically what it sounds like... "meatballs" made with kidney beans, breadcrums and VWG! Very easy and filling.

yeah, i sorta knew that but had hopes i could make work what i had ;) definitely will use french lentils next time i want to add them to spaghetti.

thanks!

You could just cook them in the pasta sauce - they disintegrate so they're not too noticable.

....never mind... TurningVioletViolet was faster.

Oh beanballs......I have made the ones from Vegan on the Cheap and they were very good. My husband approved. Those would be good to add because they wouldn't really change the flavor of the dish because they could be eaten on the side or on top.

good to know, vegan on the cheap is by robin robertson right? i have a few of her cookbooks, i love them!

Yes!