Two Vegan Boys Weblog

A journey of cooking vegan food for my family.

Asian style cabbage and tofu…..

For dinner this evening, I made a spicy cabbage dish and grilled tofu.  The cabbage is a variation of a recipe from the cookbook, Some Like it Hot.  It was quite tasty.  You can’t beat cabbage simmering in coconut milk.  I marinated the tofu in a simple mustard/vinegar mix, and grilled it on our Foreman Grill.  It was really tasty.

Another plus, the cabbage was on sale, 77 cents a pound for organic cabbage.  Yippee!  What a bargain!  And I love cabbage.  Hee hee.

Tomorrow is Wednesday.  Yay!  The week is half over.  Thank goodness.

Well, I am off to relax for the evening.

peas and love….
Krys and the boy


Two recipes, one delicious dinner…..

For dinner tonite, I made stromboli.  It was delicious.  I filled it with homemade sundried tomato pesto, vegan pepperoni, mushrooms, Daiya cheese,  and spinach. 


2 pizza dough

2 handfuls fresh spinach, rinsed

2 vegan pepperoni sausages, chopped & pan-fried

2c sun dried tomato pesto

1c vegan mozzarella cheese

olive oil


 Preheat oven to 450F.  If using a pizza stone*, place it in the oven to warm, divide the pizza dough in half.  On a floured surface, roll each pizza dough into a 10X14 rectangle.  Cover the each rectangle with spinach, pepperoni, pesto, and cheese.  Make sure to leave a 1” border around the edges.  Roll the stromboli into a log.  Make sure to seal the dough by pinching the edges and sides.  If using a pizza stone, sprinkle with a little cornmeal. Place the stromboli on the hot pizza stone.  Lightly brush the top of the stromboli with olive oil. Turn oven down to 400F.  Bake the stromboli for 35 minutes.  Once done baking, remove the stromboli and let sit for 5 minutes.  Slice with a serrated edge knife and serve.  *If you do not have a pizza stone, you can use a cookie sheet.  Variation:   The toppings can be switched to your liking, mushrooms, peppers, onions, fresh herbs, etc.  Yield:   2 stromboli

 © Two Vegan Boys 2010

Sundried Tomato Pesto

1c sundried tomatoes, packed

4 cloves garlic

1/2c walnuts

1/4c nutritional yeast

3/4c olive oil

1/4t black pepper

1/2t salt

1/2c fresh spinach or fresh basil

1T balsalmic vinegar

1/4c water, optional

 Place all the ingredients in a food processor or blender. Puree. Add the water if the pesto seems to thick.

 © Two Vegan Boys 2010

I used the pesto as a sauce for the stromboli.  It was perfect. I love having fresh basil in our yard.  Yay summer!

peas and love….

Krys and the boys

Happy Father’s Day…..

Today was a special day for the daddy in our life, Josh.  We woke up and made him some lovely lemon blueberry pancakes.  We hung out together, and had a great day with him.  The boys made him homemade cards.  It was so sweet.

For dinner, I made eggplant parm subs.  Can you say, “YUM!”  For dessert, I made some delicious mocha cupcakes. 

Hope you had a great weekend.

peas and love….

Krys and the boys

Taco Friday…..

TGIF!  It’s Friday.  Yippee!  Though we have a busy weekend, birthday party, errands, Father’s Day, etc.  Friday is always welcome.  For dinner, I made tacos.  I made almond “meat”.  It is raw almonds, tamari, spices, and chopped in the food processor.  I added grated, and sauteed summer squash, carrots, cilantro, and mushrooms. I spiced them with some homemade taco seasoning.  They made for some lovely tacos with fresh avocado and nutritional yeast sauce.  I served them with a side of refried pinto beans, and as usual, the beans are never from a can.  They simmer all day in the crockpot, making the kitchen smell divine.

As I mentioned, Father’s Day is this Sunday.  I am preparing a feast for my guys.  I am going to make eggplant parmesan subs, stromboli filled with mushrooms, vegan pepperoni, and a homemade sundried tomato pesto.  For dessert, I had  hoped to make canollis, but could not find the forms locally, so Josh requested mocha cupcakes.  Mmmm.

Hope you have a lovely weekend.

peas and love….
Krys and the boys

Easy eggplant…..

Dinner this evening was simple and tasty.  I made a lite raw slaw and served it with a side of hoisin simmered eggplant and tofu.  The hoisin sauce recipe is from here.  I like making my own sauces to avoid processed, and sitting on the shelf for what seems like a lifetime.  The only changes I would make to the sauce is use a bit less more tamari and add a wee bit more sugar.  Otherwise, it was a winner.

Father’s Day is this Sunday.  We are making a special dinner for the Daddy in our life, Josh.  We are making pizza for the boys, stromboli, and eggplant parm subs.  As well as a very lovely dessert.

Well, I am off to tidy the kitchen.  Hope you have a pleasant evening.

peas and love….
Krys and the boys

Mmm, Indian food…..

I seriously love Indian food .  It is one cuisine I could eat daily and never get tired of it.  I recently discovered a website called Manjula’s Kitchen.  Best discovery to date.  Her recipes look delicious.  She is an amazing chef.

For dinner this evening, I made two of her recipes, Bhindi Masala aka Spicy Okra, and Aloo Dum aka Potato Curry.  Next time, I will make some naan.  That will be a perfect addition to the dinner.  The meal was spicy and seriously delicious.  Mmmm.

Not much to report around here. Josh is working a lot this week.  We are enjoying summer break, and hoping the temperatures stay under 100F. 

Hope you have a lovely evening.

peas and love….
Krys and the boys

Skateboards and Sunday…..

This morning I woke up and made Josh and I a lovely veggie filled tofu scramble.  It had kale, broccoli, spinach, carrots, mushrooms, chives, garlic, and cilantro.  We had it with a few slices of homemade lite rye bread.  Such goodness.  The boys had waffles.

I also did some baking while the boys played in the driveway riding skateboards.  I see some skateboards being put on our Christmas list.  Right now, the boys have a small skateboard they share and love it. 

I made two loaves of lite sourdough bread.  It is a favorite around here and I make it weekly.  I also made some chocolate chip, banana, peanut butter bread.  Some friends gave me fresh veggies from their garden, so I made fresh bread in exchange, it’s a win/win.

Hope you are having a lovely Sunday.  I am off to play outside.

peas and love….
Krys and the boys

Hot pastrami…..

A month or so ago, I created a recipe for pastrami.  It was delicious.  I decided to make pastrami again, so we would have some delicious sandwiches to take with us on our daytrip to the Museum of Natural History.  I also made vegan swiss cheese.  The recipe is from the cookbook, The Ultimate Uncheese Book.  It made for a very tasty sandwich.

Fresh made vegan pastrami

Vegan Pastrami

2T coarse black pepper

1 1/2T coriander

1/2t red pepper flakes

1t garlic powder

1T paprika

1t salt

1 3/4c +2T vital wheat gluten

1/4c nutritional yeast

1T olive oil

2T ketchup

1/3c red wine

2t liquid smoke

1 1/4c vegetable broth

In a mixing bowl, combine all of the dry ingredients, except the 2 tablespoons of vital wheat gluten.  Add the wet ingredients.  Knead until all of the ingredients are incorporated. Knead the additional 2tablespoons of vital wheat gluten intp the mixture.  Form into a large sausage.  Wrap tightly in foil.  Steam for 45 minutes.  Bake for another 30 minutes at 350F in a lightly greased loaf pan uncovered.  Slice and eat.

© Two Vegan Boys 2012

A lovely sandwich, with some homemade refrigerator pickles.  Mmmm…..

I am off to play in the pool with my guys.  Hope you have a great weekend.

peas and love….
Krys and the boys

Italian Feast……

For dinner Thursday evening, I made Italian food.  Earlier in the day, I roasted some garlic and tomatoes together and made a lovley marinara.  It was so good.  I made some “meat”balls from the cookbook, Vegan on the Cheap.  I love the recipe.  The boys like it too. I puree some spinach. kale. and broccoli into the meatballs.  Shhh, don’t tell them.  I also served it with a side of baked polenta fries. Mmmm.

Yesterday was a fun filled day.  We took a road trip to a neighboring city, it was 3 hours away, but well worth the drive.  We spent the day at the Museum of Natural Science.  It was awesome.  The boys loved the dinosaur exhibit.  We had a blast.

Well, it’s Saturday.  Time for a trip to the grocery store, karate, and then a swim in the pool.  Hope you have a great weekend.

peas and love….
Krys and the boys

Hot summer nights….

The days are getting hot here, so I felt the need to make a cooler dinner.  I made some homemade falafel, thanks to Manjula of Manjula’s Kitchen.  They were easy to make and delicious.  We had some homemade pitas in the freezer from the last time I made pitas.  We stopped by our local Middle Eastern grocery store and bought some fresh made hummus, and babaganoush.  The best in town.  The meal was perfect.

Tomorrow, I plan to make two types of vegan lunch meat, roast some tomatoes for homemade tomato sauce, bake some light rye bread, and then for dinner cook some Italian food.  It will be a busy morning of cooking, but well worth it.  We will have some awesome sandwiches to take on the road with us for our family day trip on Friday. 

Well, I am off to wind down for the evening.  Hope you have a lovely day.

peas and love….
Krys and the boys

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