A Summer Meal

Hey guys! Sorry for the non-posting last night—we were playing cards until the wee hours of the night.

Or 9:30, but whatever.  That’s the wee hours to us. 

Thanks for all of your great meal suggestions!  We decided to go with a meal that would match the sunny, summer weather:

Vegan sloppy Joes with potato salad and corn on the cob.

Yum!

Vegan Sloppy Joes

Ingredients

1 package tempeh

1 small white onion, chopped

1 red bell pepper, chopped

1 can great Northern beans

1 15 oz. can tomato sauce

1/4 cup tomato paste

1 tbsp. chili powder

1 tbsp. molasses

1 tbsp. vegan Worcestershire sauce

1/4 tsp. cayenne pepper

1 tbsp. agave nectar

1 tsp. liquid smoke

Directions

If the taste of raw tempeh is too strong for you, you can steam the tempeh for about ten minutes for a milder taste.  Once tempeh is steamed, break apart in a mixing bowl with your hands or a fork until it reaches a consistency not unlike cooked hamburger.

Meanwhile, heat a tablespoon of olive oil in a large pan and add onion, cooking for about 10 minutes.  Add red bell pepper and cook for another 5 minutes, until the veggies are softened and beginning to brown.  Add tempeh, beans, tomato sauce, and tomato paste and stir to incorporate. Cook for about 5 minutes, and then add the rest of the ingredients. Simmer over low heat for another twenty minutes or more.

Serve on buns!

Vegan Potato Salad

Ingredients

2 pounds of waxy potatoes (you could use red or yellow; we used small yellow fingerlings)

3 stalks celery, chopped

2 carrots, chopped

1 small red onion, chopped

1 red bell pepper, chopped

3 pickles, chopped

1/2 cup parsley, minced

1 bunch scallions, chopped

1/4 cup vegan mayo (we used Spectrum canola spread)

2 tbsp. lemon juice

1-2 tsp. Cajun seasoning (like Tony’s)

salt and pepper, to taste

Directions

Fill a large pot with water and set to boil for the potato, salting the water generously.  Cook potatoes until tender, about 8-10 minutes.  Once easily pierced by a fork, drain. 

Combine cooked potatoes with the rest of the ingredients and refrigerate until ready to serve, or serve immediately for warm potato salad.

Here are some pics of the cooking process for both:

Steaming the tempeh:

Taters:

Delicious!

Mmmmm….both of these were so good! Perfect summer fare!

Dinner:

Sorry again for the late post…but I think it’s worth the wait!

I’m about to go walking with my mom, and then the day is pretty open until 4:00, when we’re baby-sitting Sophie.  Can’t wait to see that little nugget!

Hope you’re having a great day!