Archive for May, 2015

Happy, happy weekend everybody. Are you ready to get shopping and cooking for the week? Confession: I’m totally not. Really, I just want to schlep around today and make cookies or maybe chocolate babka…

But I am pretty excited to start recalling some warm weather favorites like a big caesar salad, vegan bibimbap and Brazilian seitan and rice.

Here’s the downloadable/printable PDF:

The Beet Sheet 9

The Beet Sheet 9.001 The Beet Sheet 9.002


If making DIY burger buns, get a start on the dough today or make fully and store the prepared buns for Thursday: Burger Bun Recipe from Holy Cow Vegan.

Prepare the pizza dough for Friday and store.

Blueberry BBQ Seitan and Spinachy Rice

Prepare the just the seitan portion of this seitan “rib” recipe minus the rub

While the seitan is in the oven thaw the frozen package of spinach and press out all the water for the spinachy rice.

Bring 2 1/2 c. of water to a boil with a drizzle of olive oil or vegan margarine, 1 tsp or more (to taste) of sea salt and 1/2 tsp of garlic powder. Add 2 cups of basmati or long grain rice, 1 T vegan parmesan and spinach. Combine well, reduce heat to simmer and cover for 30-35 min.

Prepare the Blueberry BBQ sauce to coat the seitan when it finishes cooking. Option: you may want to add a layer of the sauce, return to the oven for 5 min or so and then re-coat when you take the seitan back out. This will add another BBQ-y layer but is totally not necessary.


Prepare the tempeh and marinade and let sit.

Soak your desired quantity of potato wedges in salted water as you prepare then next step.

Preheat the oven to 430 F.

Prepare the Brussels Slaw and tartar sauce. Stick both in the fridge until the rest of the meal is ready.

Drain the potatoes and coat with a thin layer of olive oil. Sprinkle with sea salt, pepper and (optional) smoked paprika. Spread wedges evenly on a baking sheet and roast for 25 min (checking frequently as ovens vary).

Prepare the Tempeh Catfish.

Serve Tempeh with tartar sauce, slaw and potato wedges.


Check out this great video from Vegan Zombie for Vegan Bibimbap. If you can’t find the fermented red pepper paste you can use a bottle Gochujang sauce. So far the commercial ones I’ve found have not contained fish sauce or other animal ingredients but always double check. This is also a great bring to work lunch.


Chick’n Caesar Salad

Prepare the vegan caesar dressing. Chop your desired amount of romaine and Beyond Meat Grilled Chick’n strips. Top the salad with the dressing, capers and extra hemp seeds. It’s kind of strange maybe, but I like to add some tortilla chips to my salad, too. My favorite tortilla chip splurge are the Sweet Potato Tortilla Chips from Way Better Snacks.

P.S. did you make the pizza dough for Friday yet?


Prepare the Beet Burgers and let rest in the fridge

Beet Burgers

Note: don’t sub the almond butter with another butter. I’ve tried in with sun butter and really didn’t like the flavor combo. Haven’t tried tahini, that might work out ok if you can’t use almond butter.

Prepare the coconut cheddar as you stick the curly fries in the oven. In my experience it’s not necessary to allow the cheddar to set up in the fridge yet as you want it kind of melty for this anyway.

Coconut Cheddar


I love this pizza recipe from Tony Fiore. If you haven’t made the dough yet here’s the recipe or you can grab some pre made from the store. Now the recipe I’m linking to calls for pre made flatbread. The dough option works just fine and is cheaper. Up the oven temp to 430 F, though and don’t forget to make sure your potato slices are super thin.

Brown up some diced vegan sausage. I love to use the Field Roast Apple Sausage for this but Italian style is also great. Add the sausage as an additional topping to this Potato Rosemary Pizza. Option: if you want to be really decadent- a layer of cashew cream underneath the potatoes is delicious but not totally necessary…


Separate your packaged seitan pieces and brown in 1-2 T of olive oil in a large pot with a tight fitting lid. Microplane or finely mince 4-5 cloves of garlic into the seitan and the zest of one lemon. Season with plenty of black pepper.

Add 2 cups of water and 1/2 a cup of orange juice, 1-2 tsp sea salt (to taste), 2 tsp turmeric, 1/4 tsp smoked paprika and 2-4 drops liquid smoke. Bring to a boil, add in 2 cups of basmati or long grain rice and 1/2 a cup of olives.

Reduce heat, cover and simmer for about 30 minutes. Serve with lemon wedges and green salad.

Now don’t you feel deliciously fulfilled yet light as a feather? I thought so. Permission to dance around your kitchen:




Really psyched to get the Cookin’ Up a Storm Sea Shepherd cookbook this week. So what better week to do a Beet Sheet theme? If you don’t have this book yet, I highly recommend it. Bonus: my five year old is really into looking at the pictures, picking out food he wants to try and most importantly looking at the pictures and asking lots of questions about the articles and graphics.

While Whale Wars might be a little much for small kids some fun alternatives are “Big Miracle” (2012). It’s definitely a favorite in our family.

So here’s this week’s sheet including web based alternatives if you don’t have access to Cookin’ Up a Storm either via Amazon, your local library or heck even someone in your local Vegan Meetup group.

The Beet Sheet 8

The Beet Sheet 8.001 The Beet Sheet 8.002


Glam Chowder and Vegan Goldfish Crackers

Make ahead for the week:

Cook the chick peas for the Un-Tuna salad and the black beans for the Bob Barker Bowls.

Make the dough for the Injera for Monday (you definitely have to make this ahead b/c it has to sit out for 24 hours).

Bonus make ahead: Make the Un-Tuna salad and store, Roast Potatoes for the bowls and store.

Prepare the tofu feta and store for the Greek Salad.


Dave’s Misir Wat from Cookin’ Up a Storm or this one from the Berbere Diaries Blog

Prepare the Injera from the dough you prepared yesterday or serve with Basmati Rice.


Un-Toona Melt:

Mash up approximately 2 cups of cooked chick peas, 1/4 cup finely diced red onions, 1/4 cup finely diced red onions. Mix in 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 t prepared mustard, 1/2 cup vegan mayonnaise, 1/8 cup of fine chiffonade of nori sheets (optional), salt and pepper to taste.

Preheat oven to 350, assemble the tuna melt sandwiches open face style with one slice of provolone and toast for 10-15 minutes (keep an eye out because it depends on your oven).

Broccoli Hashbrowns:

Roast or par-boil 4 cups of diced potatoes. Stir fry with 2 T of olive oil, 2 cups of frozen broccoli and your favorite spice blend such as:

1/2 tsp cumin, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp smoked paprika, a dash or more of cayenne pepper, salt and pepper to taste.

Add some thinly sliced red onion and sliced tomato to the sandwiches and serve with the broccoli hash.


Rockin the Boat Risotto and Fish Free Cakes from Cookin’ Up a Storm or use these web based alternatives Mushroom Risotto from Vegan Angela and Vegan Fish Cakes from Heather Nicholds.


Bob Barker Yum Bowls from Cookin’ Up a Storm or web based alternative Sweet Potato Buddha Bowl from Minimalist Baker.


Taste of the Sea Spaghetti and Sailors Delight Sausages or web based version Pasta Puttanesca from PETA and store bought vegan sausages.

Greek Sailor Salad also from Cookin’ Up a Storm or try this one from Veggie Challenge


Even-Keel Kabobs w/ Dipping Sauce from Cookin’ Up a Storm or web available alternative Pineapple Tofu Kabobs (add in a red and green pepper, button mushrooms, and red onions to the kabobs for some extra veggies).