Archive for VOTC

VOTC – Cheezee Rice & Bean Burrito

It might not be the most attractive picture, but this dish was quick, easy, and tasted amazing. Simple enough – just a can of pinto beans, rice, cheezee sauce and a few other things, mix it up…eat and enjoy!

Recipe 21:157, Pg 187

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VOTC – Cincinnati Suburb Chili

I used to live in Cincinnati so I was stoked to try out this recipe. It’s different than the chili I used to have there, but I guess that depends on whose chili they were modeling. This was a great recipe with some different ingredients that I was alittle worried about, but it came together well…tons of flavor, great texture. Its really good!

I served this with the Cheezee Sauce and over some quinoa noodles. Awesome, just like I remembered eating chili in Cincinnati! Tip: the chili and the noddle freeze well, I’d stay away from freezing the cheezee sauce.

Recipe 20:157, Pg 80

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VOTC – Wheatball Sandwich

Another recipe using up the rest of the Wheatballs and Cheezee Sauce and also making a new batch of Marinara Sauce! These are super fast to assemble and it tasted fantastic! It might be tiny, but it’s filling, flavorful, and I recommend toasting the bread (yum!)

 

Recipe 19:157, Pg 185

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VOTC – Marinara Sauce

I love marinara, this one is pretty good, quick to put together, cheaper than the store bought jars, and it freezes well. What more can I say?

 

Recipe 18:157, Pg 32

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VOTC – Cheezee Sauce

Another quick and easy condiment from Vegan On The Cheap! I needed some cheezee sauce for two dishes I had planned. Easy to make, but pay attention to this while heating, it goes from watery to super thick in seconds. I had to add a bit mroe liquid to it since i over heated it. Still turned out great, wonderful flavor. Can’t ever have enough cheezee sauce recipes. Here it is served over some chili (I’ll show that later!)

Recipe 17:157, Pg 36

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VOTC – Minestrone Soup with Ting “Meatballs”

This dish turned out really well. I think it needed a bit more salt (but that could be that there is no salt in my homemade vegetable stock). Flavors all blend well, the “Meatballs” were fantastic in this soup! Nice and simply, not much more to say.  Tip: freezes well, cooks fast!

Recipe 16:157, Pg 66

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VOTC – Wheatballs

I made these fantastic little babies for 2 dishes. You’ll see – later:

They were easy to put together and I opted for baking them in the oven, but they can also be cooked in a pan. It’s nice to have options! They taste great and have a great texture. Super easy!

Recipe 15:157, Pg 57

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VOTC – Smoky Red Bean Chili with Chipotle-Cornbread Dumplings

This is another great option to cook while away. I might have over done it on the amount of chipotle peppers used (it was hot…very very hot!). Textures all went well together and I think if the heat level had been less I would have enjoyed this more. I love spicy, but, you know, as things rest they get more intense and by the end of the week it was a bit too intense.

This would also be best if served fresh rather than storing leftovers. Sure I still ate the leftovers, but presentation wise it was much better right out of the slow cooker. The dumplings fell apart upon reheating and it sort of became one big mushy chili (still good though). I think the dumplings were the best part…so tender and tasty!

Recipe 14:157, Pg 206

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VOTC – Four Grain Polenta

Just cooking this dish made the house smell fab and made my mouth water. It was easy to assemble in the slow cooker and used up a lot of ingredients I just have in my pantry (score for not having to shop!). The dish freezes and reheats very well too. Making it perfect for my weekday lunches. I served it with some marinara sauce as it seemed to be the best flavor combination. It would also make a lovely side for any meal too. Personally, I liked it as a meal on its own.

Yes, I licked the container clean when I was done too. So freakin’ yummy!

Recipe 13:157, Pg 209

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VOTC – Seitan and Mushroom Goulash

This dish turned out amazing. I was a little iffy, given the sauerkraut, but I was pleased…very please. Flavors were great, blended well and the dish reheated fairly well too. I wouldn’t freeze this dish though, but saving it in the fridge to eat again later worked out well. I opted to serve it over noodles and (per the instructions) made the Vegan Sour Cream too. It went very well with this dish! However instead of making my own seitan I did store bought, but you could make your own too!

Recipe 12:157, Pg 208

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