For the third post of my “What would you feed a vegan coming to dinner” guest post series, I begged my favorite blogger of Our Front Door to write a post for me.  That she’s my favorite blogger is kinda funny because we have NOTHING in common except for our love of poodles (her Curlisse is a 12 year old black poodle) and cats.  Mindee was kind enough to agree.  Which is great because her family is very omnivore and I really want this guest post series to show a variety of perspectives.

While I’m introducing her I just wanted to point out two fantastic posts she has written that brought tears to my eyes.  If my daughters have to shop without me – about picking out a wedding dress, and R.I.P - which is one of the most poignant posts I’ve ever read about the loss of a pet.  Although most of her posts are much more lighthearted and entertaining – like her son Hayden constantly finding ways to get around her and embarrass her. Without further ado, here’s Mindee’s post about what she would feed a vegan.

I like having people over for dinner and I am proficient enough in the kitchen that cooking for a vegan would a challenge I’d enjoy.  I’d even happily sit down and enjoy a vegan supper at my own, or someone else’s, home.  A vegan lifestyle isn’t something I am personally interested in taking on full time (I tried it for a week and I thought I’d miss dairy the most but it was actually a craving for eggs that finally broke me) but I enjoy most meat/dairy alternatives, whole grains, beans and veggies so for one meal – or even a few – I’d be fine.

However, if I were to invite a vegan over for dinner it would have to be someone with a thick skin and and a sense of humor because my kids would throw an ever-loving fit.  In fact, I’d probably end up making two meals and then would have to kick them under the table to keep them from staring at our guest as if they were an alien.

Sigh.

It’s not that I haven’t tried to give them a varied palate.  I have.  In fact, as a toddler my oldest daughter would eat anything.  She loved avocado, sweet potatoes, salmon, kidney beans straight from the can . . . she was the envy of all of my friends whose kids would only eat chicken fingers and macaroni.  I don’t remember when she turned finicky, but at 16 I would not be able to get her to eat any of those things.

I’m hoping college turns them all around.

In the meantime, if a vegan were brave enough to come to our house for dinner I would adapt one of my favorite one-dish meals:  Tuscan Skillet Supper.  I’d serve it with a loaf of warm, crusty French bread and some olive oil for dipping.  For dessert, I’d ask Miriam for a good recipe for vegan pie crust and use it to bake a Blueberry Crumble Pie.

And then tell the kids they can’t have any, ‘cause “they don’t LIKE vegan food”!

Tuscan Skillet Supper

• 6 ounces marinated tofu or tempeh, cubed
• 1 cup chopped zucchini or broccoli
• 1/2 cup onion, diced
• 1/2 cup red bell pepper, diced
• 1 teaspoon oregano
• 2 cloves garlic, minced
• 1 cup tomato, diced
• 15 ounce can cannelini or navy beans, drained
• 1 cup chopped fresh spinach
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• Vegan cheese for topping (optional)

1. Heat one teaspoon olive oil in a large, nonstick skillet over medium-high heat.  Add chicken, zucchini or broccoli, onion, pepper, oregano and garlic.  Saute 2 minutes.
2. Stir in tomato and beans; cook 2 more minutes.
3. Add spinach, salt and pepper and cook one minute or until spinach wilts.

Blueberry Crumble Pie

• 1 (9 inch) unbaked  vegan pie crust
• 3/4 cup vegan white sugar
• 1/3 cup all-purpose flour
• 1 Tablespoon corn starch
• 2 teaspoons grated lemon zest
• 1 tablespoon lemon juice
• 5 cups fresh or frozen blueberries (thawed)
• 2/3 cup packed brown sugar
• 3/4 cup rolled oats
• 1/2 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 6 tablespoons chilled Earth’s Balance

Preheat the oven to 375 degrees F

1.  Press the pie crust into the bottom and up the sides of a 9 inch pie plate.

2.  In a large bowl, stir together the sugar, flour and corn starch. Mix in the lemon zest and lemon juice. Gently stir in the blueberries. Pour into the pie crust.

3.  In a medium bowl, stir together the brown sugar, oats, flour and cinnamon. Mix in Earth’s Balance using a fork until crumbly. Spread the crumb topping evenly over the pie filling.

4.  Bake for 40 minutes in the preheated oven, or until fruit is bubbly and topping is browned. You may need to cover the crust with foil or a pie shield after about 30 minutes to prevent over browning. Cool over a wire rack at least two hours or until room temperature to give the filling a chance to set up.

—————————————-

I keep meaning to make this for myself for dinner, but it requires me not being lazy and eating a baked apple with oatmeal instead.

Want to participate in this guest post series?  Visit my post: What I Would Feed A Vegan for details on how to join in.  Guest Posts are run once a week on a first come first serve basis.

Possibly Related posts: