Comfort Food: Dal!

VeganMoFo 2016 graphic

Week One: Treat Yourself (and others)!

I’m actually going to stick with the daily prompt today because it’s a good one: comfort food! But I have an ulterior motive. As I mentioned during one of last year’s Sunday prompts, I am not on board with busy, on-the-go Sundays. I’m in the “be lazy and get ready for another work week” camp, for sure.

So today, I’m relying on something I actually wrote about just a few months back: dal! Dal is a definite comfort food for me. Creamy, filling, and eminently nutritious: what’s not to love? Plus, it’s beautiful.

If this picture is familiar, you’re right — I used it in my review of a fabulous cookbook, Made in India: Recipes from an Indian Family Kitchen by Meera Sodha. This chana dal was simple to make, a joy to eat, and it reheated well for leftovers. Perfection.

Note: This post contains an affiliate link. If you purchase something through my link, it costs nothing extra for you, but I get a few pennies. I’m not looking to make a fortune, just to cover hosting costs. :)

Veganized American Chop Suey

VeganMoFo 2015 banner

Day 2: Recreate a meal from your childhood.

Me: “Have you ever had American chop suey?”
Steven: “What? No. What is that?!”
Me: “It’s like, elbow macaroni and beef in tomato sauce. My mom used to make it a lot when I was a kid.”
Steven: “OH! I called that cowboy mac!”

American chop suey, cowboy mac… whatever you call it, this ever-so-basic dinner is pure comfort food. Somewhere between a casserole, a chili, and plain old pasta with tomato sauce, it was a dinnertime standby during my childhood, yet I haven’t had it for probably 15 years. Today’s MoFo prompt, therefore, was the perfect excuse!

American Chop Suey

American Chop Suey (aka Cowboy Mac)
Serves four

  • 1 T olive oil
  • 1/2 yellow onion, diced
  • 1 green pepper, diced
  • 1 cup beefy crumbles, store-bought or homemade*
  • 1/2 T garlic powder
  • 14.5 oz can diced tomatoes
  • 14.5 oz can tomato sauce
  • 8 oz elbow macaroni
  • Salt and pepper to taste

Add water to a pot and bring to a boil for the pasta. In the meantime, heat the olive oil in a large sauce pot over medium, then add the onion, pepper, beefy crumbles, and garlic powder. Sauté over medium for 6-8 minutes or until the crumbles are browned. Add both cans of tomatoes, stir to combine, and simmer uncovered on low.

In the meantime, when the water boils, add the pasta and cook according to the package’s instructions.

When the pasta is al dente, drain it and add it to the pot with the sauce. Simmer together for another 5 minutes, add salt and pepper to taste, and serve.

* I made the Basic Seitan Crumbles from 500 Vegan Recipes.

American Chop Suey

Note: This post contains an affiliate link. If you purchase something through my link, it costs nothing extra for you, but I get a few pennies. I’m not looking to make a fortune, just to cover hosting costs. :)