Welcome to Day Two of Vegan MoFo 2016! For our first “What’s On My Plate Wednesday,” I thought I’d share with you some typical eats in the OBH household. In recent months, we’ve made an effort to make most of our meals at home – even when we reeeeeally just want to hop over to Chipotle and call it a night. This means more veggie-chopping and dish-washing, but it’s all worth it for our budgets and our tummies.
Since it’s fall, one of our favorite seasonal staples has re-emerged: Sweet Potato Chili. This stuff is so filling and wonderful. We’ve made it twice in the last month and enjoy it each time. The second time we made it, we threw in some TVP and it made it that much more robust and delicious.
The way I prepare Sweet Potato Chili is pretty haphazard and unrefined, but it always turns out great. Basically, I pour two cans of diced tomatoes, one can of tomato paste, and 2 can-fulls of water into a big stock pot and heat to medium-high. I dice sweet potatoes, bell peppers, onions, garlic, and one hot pepper up and throw them in. Sprinkle in two chili seasoning packets (super-easy!) and 2 or 3 cans of various beans, drained. I let it get to a boil and then reduce to simmer, covered. After 20 minutes the potatoes should be cooked through and you are ready for some stick-to-your-ribs eats.
On the weekends, we have a delightful tradition of cooking up a cheesy tofu scramble, toasting up a bagel to share, and sizzling up either tempeh bacon or maple sausage links. We then proceed to veg the F out on the couch in front of some guilty pleasure TV shows. It’s the best.
Tonight, for dinner, we threw together some odds and ends and it came out pretty well! I have been dying to use my new bottle of Miso Glaze & Marinade by Organicville’s Sky Valley and tofu seemed like the perfect pairing. We popped some pressed tofu slabs into the oven after slathering them with the stuff, accompanied by some repurposed potatoes. You see, we tried to make a cheesy scalloped potato dish last night and it didn’t turn out great. So, we roasted them up again with various dried herbs as a sort of hash and it came out a little better. Throw in a massaged kale salad on the side and there’s your balanced dinner!
What are some of your go-to meals throughout the week or the fall season? Everyone has a dish that doesn’t disappoint!