Vegan Stir Fry

I'll be the first to admit I have been really lazy about meal preparation lately. Not only that, but the produce seems to be going bad much more quickly than normal. I decided to go for frozen veggies this week in an effort to reduce waste. I came up with this idea for dinner while browsing the frozen foods section at the store this week. It has a lot of pre-packaged ingredients, so it is not to be used every day, but we really enjoyed it and it made enough for dinner AND leftovers for my lunch tomorrow.

1 cup uncooked rice (brown is best but I only had white on hand)
1 package (16 oz) frozen veggies - I picked a Thai blend
1 jar (8 oz) Pad Thai sauce (contains a little fish sauce so technically not vegan)
1 package (8 oz) Seitan strips

Boil two cups of water. Add rice and stir. If using brown rice cook for 45 minutes and if using white rice cook for 15 minutes, or each until all water is absorbed. Add a little Real Salt for flavor if desired.

While rice is cooking, put vegetables directly into a large, hot skillet. When they are completely defrosted add seitan and stir. Cook for about 10 minutes or until vegetables are completely cooked. Add sauce, stirring well to combine. Heat through. Serve immediately over hot rice.

Makes 4 servings.

Note: If you have the time and resources (which I did not tonight) consider using fresh vegetables. Broccoli, bean sprouts, carrots, green beans, and onions (or any other fresh vegetables) could easily replace the frozen vegetables. You may need to cook it a little longer, but the fresh dish will more than make up for the extra time.

Happy Dogs in a Blanket

So there is this ongoing joke in my family about "happy food" because I talk a lot about how animals raised on farms are so much happier than those raised in factories, so when I made this recipe it was naturally dubbed as "Happy Dogs," even though there was no meat of any kind. I'm pretty sure the rolls aren't vegan (I didn't read the label) but they were way yummy anyway.

1 package (8 count) reduced fat crescent roll dough
1 package (8 count) veggie dogs (I like Smart Dogs)
4 slices vegan cheese

Preheat oven to 350 degrees. Line a baking sheet with foil. Cut a slit in each veggie dog that runs nearly the full length of the dog, leaving a small part on each end still connected. Do not slice through to the bottom - stop just before you get there. You are making a little pocket for the cheese.

Cut each slice of cheese in half. Fold each half into quarters and stuff cheese into the slit in the veggie dog. Using one section of crescent roll dough at a time, wrap around stuffed dog starting with the large end and finishing so that the little "tail" is on the bottom. Position cheese-side up on cookie sheet. Continue with remaining dogs and rolls until you have 8 Happy Dogs.

Bake at 350 degrees for 13-15 minutes or until rolls are beginning to brown. It will take a couple of minutes longer than the cooking time listed on the roll package. Serve immediately.

Note: Vegan cheese generally does not melt, but it should soften. This recipe is traditionally made with hot dogs and dairy cheese. If you partake of dairy and choose to do so, the dairy cheese will provide a yummy, gooey texture that kids love.