Corned Beefless Brisket and Cabbage ~ pg. 147

VegCookbookClub August recipes from Betty Goes Vegan by Annie & Dan Shannon:

This is the first recipe I wanted to try when I got this book several months ago and now I'm finally making it. It reminded me of the corned beef and cabbage my mom used to make for us; especially the picture next to page 160 (except the corned beef was a reddish color!) 

Warning-this is not a quick fix meal. Those are my kind of recipes but I just had to try this. I've never bought pickling spice before. It has mustard seed, cinnamon, ginger, bay leaf, red pepper, caraway, allspice, black pepper, coriander and cloves-wow! Very fragrant; I kept wanting to smell the bundle of spices and then I would start sneezing. Duh. The recipe calls for dumping the spices right into the marinating beefless tips and also into the broth and veggies. My mom suggested I put them in cheesecloth and I agreed. I didn't feel like chewing on coriander seeds, etc. This idea worked really well. The flavors mingled with the ingredients and didn't leave any chunks of spice behind. 

cabbage, red potatoes and red onion

Corned Beefless Brisket and Cabbage

I garnished the dish with salt, pepper and balsamic vinegar like the recipe suggested and it tasted delicious. The pickling spices and vegan beef broth gave the veggies a nice spicy, sweet, rich flavor. It is somewhat reminiscent of Mom's corned beef and cabbage but will never be quite the same. My hubby really liked this-he said it's a real "meat and potatoes" meal. Score!

Fajitas

Well, I had fruit salad and potatoes made from the LDV Challenge so I needed something else. I had half a bag of Gardein Beefless Tips in the freezer so I decided to make some fajitas!

 

 

Here is the recipe I came up with:

 

Fajitas

1/2 bag Gardein Beefless Tips

juice from one lime

1 garlic clove, minced

1/2 tsp. chili powder

1/2 tsp. cumin

1/2 tsp. salt

1/4 tsp. black pepper

2 Tbsp. oil

3 sweet red mini peppers, sliced

10-12 oz. bag frozen vegetable and bean mix (cooked until crisp/tender)

flour tortillas

Daiya shredded cheddar

cilantro, chopped

hot sauce

 

*Put Tips in medium bowl; add lime juice, garlic, chili powder, cumin, salt, pepper and oil. Let marinate in fridge for about an hour. Take scissors and snip Tips into smaller pieces. Heat large skillet and saute' the Tips, marinade and mini peppers for 4-5 minutes. Add veg. and bean mix and cook and stir until heated through. Top flour tortilla with fajita mixture and garnish with Daiya cheddar, cilantro and hot sauce. Roll up and eat! Yum! The LDV Spiced Potatoes are a tasty addition inside the tortilla, too. Makes enough for 5-6 fajitas depending on size of tortillas.

 

I know the picture is kind of boring and blah but it all tasted good together. I'm not claiming to be a professional photographer anyway. :)

Mock Beef & Rice Noodle Toss~pg. 135; Teriyaki Marinade~pg. 300

La Dolce Vegan! Challenge:

Delicious! I've made this before using the Faux Beef (seitan) but this time I had some Gardein Beefless Tips I needed to use. They marinated perfectly in the Teriyaki Marinade. I also ended up using the whole recipe of the marinade because I added extra veggies. Clean out the fridge! I had an organic zucchini and some organic kale begging to be used. I sauteed the zucchini with the onions and added the kale with the edamame at the end.

Served this on top of rice noodles~yum!