Smoky Buffalo Tofu Wraps with Homegrown Potatoes

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Smoky Buffalo Tofu Wraps with Homegrown Potatoes ~ From Vegetate, Vegan Cooking & Food Blog

“Sorry I don’t eat buffalo.” Jessica Simpson when offered buffalo wings

These Smoky Buffalo Tofu Wraps from Tamasin Noyes’ Grills Gone Vegan, page 53 certainly made for a fresh and tasty lunch.  Wrapped with crunchy arugula and cucumber, the Buffalo salad was smoky and spicy. We enjoyed these with extra hot sauce and some oven fries (that we made from our homegrown red potatoes) with miso frites sauce.

Potato Fact: One of the main causes of the Great Famine in Ireland between 1845 and 1852 was a potato disease known as potato blight. The potato shortage led to the deaths of a million people who depended on them as a food source.

Beer-Simmered Seitan Stroganoff w/Cracked Pepper & Parsleyed Noodles

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Beer-Simmered Seitan Stroganoff w/cracked Pepper ~ From Vegetate, Vegan Cooking & Food Blog

“I’ve only been in love with a beer bottle and a mirror.”  Sid Vicious

This recipe from American Vegan Kitchen, page 156, was certainly a hearty and savory dish, rich with flavors of seitan (we used Gardein Home Style Beefless Tips), paprika, cracked pepper, onions, bell peppers, mushrooms, garlic, tomato paste, and  plenty of beer! Served on a bed of buttery parsleyed ribbon noodles.

Stroganoff Fact: Beef Stroganoff is popular in Iran, where it is made with strips of lean beef fried with onion and mushroom, then further cooked in cream and topped with French-fried style potato crisps. Mmmm, I’d like to veganize that!

BLT Potato Salad

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BLT Potato Salad ~ From Vegetate, Vegan Cooking & Food Blog

“It is easy to halve the potato where there is love.” – Irish Proverb

This clever recipe combines two American picnic classics, fakin’ bakin’, lettuce, and tomato sandwiches and potato salad all in one big tasty bowl. This recipe from American Vegan Kitchen, page 95, is sure to be a big hit at your next vegan potluck.

BLT Factoids: The abbreviation ‘BLT’ first appeared in print during the early 1950s, but had already entered into common usage during the late 1940s.

The BLT (Bacon, Lettuce and Tomato sandwich) became popular when fresh lettuce and tomatoes became available year round with the rapid expansion of supermarkets after World War II.