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Substitute “lazy” for “half” if you must, just not “dumb” January 27, 2012

Filed under: Main — thehalfassvegan @ 7:46 pm

You know it’s been a while since your last post when you can’t remember your password. Then, when you reset it, you realize it was because you were typing in the wrong username.


I’ve been lazy with posting but I haven’t been lazy with experimenting with new and tasty options. Well, usually not lazy. There have been these tasty little treats I found at Aldi. Fusia Shrimp and LoMein. Seven minutes to heaven. Sounds¬†scandalously¬†like one of those junior high party games. I’ve tried a few of the veggie only stir fry options as well and it’s nice and easy for those days when Peter doesn’t want to help cook. Imagine that.


If I wasn’t already pissing off the true vegans, the fact that we’ve definitely added dairy and fish back into our diets will likely put them over the edge. We’re barely pescatarians much less vegetarians or vegans. Ha! I guess that makes us Presbyterian Pescatarians.


But whatever you call us, this has broadened the horizon and made meal time easier. My biggest problem has been with textures. I felt like I was eating bird seed on some days. Lentils, I still only love you boiled and pureed to oblivion. I don’t really want to see your face. If you sneak in, that’s fine.


To list our favorites and flops over the last however many months would be boring, but I do want to highlight a few that have made the “make it again” list. First up, my friend Beth sent me a recipe for Red Lentil Soup. Lentils are appropriately hidden and delicious. We’ve made it twice so far and did make it truly vegan. We substituted vegetable for chicken broth and bowtie pasta for cheese tortellini. We barely had leftovers and even that was eaten quickly. A good sign.

Red Lentil Soup 3/4 cup chopped onions 2 tsps minced garlic 4 cups vegetable or chicken stock 1 1/2 cups chopped peeled sweet potatoes 1 cup chopped red bell peppers 1/2 cup chopped carrots 1/2 red lentils 1 tsp dried basil 4 oz fresh or frozen cheese tortellini  1. In a nonstick saucepan sprayed with vegetable spray, cook onions and garlic over medium heat for 5 minutes or until golden. Add stock, sweet potatoes, red peppers, carrots, red lentils and basil; bring to a boil. Reduce heat to low; cook covered, for 15 minutes or until lentils and vegetables are tender.  2. In a food processor or blender, puree soup in batches. Return to saucepan over medium-high heat; bring to a boil. Add tortellini; reduce heat to simmer. Cook for 5 minutes or until tortellini are tender.   Makes 4 servings


Second, salmon with veggie sides. And not just any salmon. My friends at Aldi have great deals on four individually wrapped salmon fillets that are wild caught and then my favorite new way to cook them is the maple salmon recipe on¬† Yum! My mouth is watering. These goldfish crackers I’m sharing with Peter right now are not going to cut it.


And finally, for now, perhaps my saving grace lately has not been one particular recipe so much as finding creative ways to cook my favorite foods in a modified manner. I’m stocked up on vegetable broth and then I’ve been using the vegan patty recipe ( in other recipes. I froze the leftovers from the burgers and recently made tacos with one pound of that recipe serving as my “meat.” I just added taco seasoning and water and viola! Real live tacos. Sort of. Matt loved them and even liked it better than the tacos we made with Morningstar Farms meal starters. I also used another pound of the vegan patty mixture (These two pounds and 4 burgers all came from a half recipe! Crazy!) to make my mom’s lasagna recipe. Instead of the meat, I just crumbled the patty mixture into the sauce. It was delicious!


Having a few staples that I know will be tasty is what keeps me going. They’re my security blanket to go out and try new things without giving up when and if they flop.


Still holding on to my undeserved moniker,

The Half-Ass Vegan