In my PV (prevegan) life i did not like sour cream. In my Vegan life I have not liked any sour cream…until this one. This one rocked. So easy, quick, and delish! I can’t say much more about it…just that it was fantastic and very very easy to make!
Recipe 11:157, Pg 42
Burgers can be fun and easy, or difficult and complex. This was so easy. I need to make these again because they came together quickly. The ingredients are simple and usually something you have on hand (or can at least plan ahead). Flavor was great too as well as the texture. These save well (refrigerator though, not freezer) but they’d be great for a weekday dinner. It makes 4 burgers, palm size…so plan accordingly.
I prefer my burgers bunless usually – I’m so weird about breads. I ended up trying it both with Ketchup and with German Mustard…the mustard won. The flavor of the mustard went very well with everything in the burger. Awesome dish!
Recipe 10:157, Pg 179
This dish was very easy to put together and one of my favorite items – all in one. I love recipes that either involve a slow-cooker or a one pot meal. The fewer dishes I need the better. I love shepherds pie and this was a nice twist using sweet potatoes and spicy ingredients. I might try a traditional shepherds pie but top ti with sweet potatoes instead of the usual white potatoes…just saying it was a great idea!
It came together quickly and the smell of it baking was incredible. Overall very easy to prepare. Taste was spicy, but at a good level (for those who like spice!) If you don’t like spicy foods though you can still make this, just omit the chipotle peppers, I think it’d still turn out great that way.
This dish also freezes really well. So it’s a great item to make ahead and then freeze for lunches. Which is exactly what I did. I put each slice in it’s own container in the freezer and it’s been a fantastic lunch or quick dinner after a training ride. 
Recipe 9:157, Pg 153
Who doesn’t love a nice bowl of Mac’n Cheeze? Well if you don’t, that’s just crazy to me…so ignore the rest of this post.
I love the fact that there were several optional things you can do with Mac’n Cheeze, especially this one. I opted to follow along and used peas and a can of diced tomatoes. I even used the cayenne pepper – it gave it heat you don’t normally have with Mac’n Cheeze. Freshly cooked it was great, frozen was okay. I still liked it but the sauce separated a bit. So I’d recommend this dish for a meal without leftovers. But, it made for a very nice comforting meal.
Recipe 8:157, Pg 130
Who doesn’t love a little mock meatloaf? Not this girl, that’s for sure. Overall it came together pretty quickly, the cooking time took a bit and it became apparent that I need a larger loaf pan! Mine got really full, really fast! The topping on the loaf worked out well and it really compliments the overall flavor.
The loaf is great alone, with mashed potatoes, in a wrap (I’ve had with both collard greens and cabbage, both work well!). It’s really a fantastic meal in itself. 
Yum, look at the veggies in it…so very good!!
Recipe 7:157, Pg 155
This dish was so easy. Utilizing my nighttime cooking routine with the Slow-Cooker this dish was assembled quickly and into the Slow-Cooker to simmer overnight. I had never had Corned “Beef” before, so this combination was new to me. The cabbage cooked up well and the potatoes absorbed the broth and gave ti all a great flavor. I truly enjoyed this dish as all the flavors blended well and the seitan was quick and easy to make! I can only imagine this would also go well with some Rye bread.
Recipe: 6:157, Pg 214
This wrap sounded fantastic, and it was. It also involved two recipes form the book.
First was the Cheapskate Chutney, which had me very nervous. Mostly because I’d never atempted a chutney before (I cheat and go store bought because they’re so good!). But, I gave this one a try and was really pelased with my results. It had a nice kick of spicy followed by an overall sweetness. Future reference, get crushed pineapple, I bought the chunks and was then trying to mince it…it turned messy and well, overall I thought my chutney was too chunky! Other than my personal mishap, it was great and easy!
Recipe 4:157, Pg 39
The curried tofu poriton of the recipe was awesome. I love curry and all the textures went amazingly well together. Soft, crunchy, chewy, it rocked. Very easy to make and can be served so many ways. There were a few optional pieces of the recipe and what I decided to do was go simple and eat this the way I prefer my wraps. So intead of a flour tortilla wrap I used Collard Greens. That was great!
Another optional idea listed was to mix the curried tofu with rice and either eat as is or, again, in a wrap. I plan to make this again going through all the optional pieces to see which I like best. So, we’ll have to touch base again when I do that.
Recipe 5:157, Pg 183
This dish sounded weird to me, but I just went with it. I had a box of spinach linguine and decided to give it a try. At little advance prep and time are needed to cook the squash, but the dish did come together quickly once I got it started. The flavors all blended well and I really enjoyed the lentils and squash together and the textures were all fantastic. Looking at this picture makes me want to make this dish again. Another wonderful option from VOTC!
Recipe 3:157, Pg 114
I love my slow cooker, it’s the best – soups, cooking beans, casseroles, etc. Cook while I sleep is what I like to do. I was drawn to this recipe because of the dried fruit involved. It sounded like a hearty soup and the combination of ingredients was fascinating. I wondered how they would blend together and what the overall flavor would turn out to be. I got everything together in my slow cooker, set the temp & timer, then went to bed. I woke up during the night to a house full of wonderful and amazing scents. It made me hungry.
By the time I woke up in the morning, the slow cooker had turned off and the soup was cool enough to package up. Some in the refrigerator and some in the freezer. The soup was incredible, the variety of flavors in every bite were wonderful and the texture of all the ingredients went very well together. I really enjoyed this dish and will make it again!
Some advance prep is needed to get the veggies ready. Then factor in cooling time. Overall taste was fantastic!
Recipe 2:157, Pg 201
One awesome thing about Vegan On The Cheep (VOTC) is there’s an entire chapter on Cooking Basics. It’s all sauces, condiments, etc. After I bought this book I started saving veggie scraps in my freezer to make the Vegetable Stock. It’s so easy and simple and a nice way to use up old(er) veggies and scraps. I ended up with quite a bit (still saving and have a ton more in the freezer) and saved it in 1 to 2 cup portions for future use (in my freezer).
Overall this is easy and simple. A very nice way to use leftovers/scraps and a cheap way to have some fresh stock on hand.
girl goes vegan 
