Archive for May, 2008

Vegan Dumpster Stuffing

Check it out: Another way to use up dumpstered bagels (or any other bread).

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Delicious vegan stuffing with colcannon and a side of totally canned green beans from my moms.

Yeah, girl. This stuff is good. Let’s see if I can remember how I made it. This was supposed to be posted a couple months ago, but then I became a bad mother and started neglecting Trashy Gourmet.

Ingredients:

  • lots of old bagels or bread
  • celery
  • carrots
  • mushrooms
  • onion (about one cup of each veggie give or take)
  • garlic
  • veggie broth (I don’t know, 3-5 cups?)
  • oil
  • s&p

Cut the bagels up real nice like. It seems like we always dumpster quite a few cranberry bagels which I don’t really like. This is a perfect time to get rid of those suckers. Plus, they’re more moist because of the fruit and tend to get moldy faster than the other bagels. Slice and dice the veggies up real nice like too. Bring the veggie broth to a boil and throw in the veggies. If you don’t have broth you could just use some water with a little olive oil, salt, and herbs. Cook for a couple minutes then combine with the bagels in a lightly greased casserole dish. Bake at 400 degrees uncovered for about half an hour depending on how moist or dry you want the stuffing to be.

stuffing4fixed

Sorry about the lame pictures. All I have right now is a camera phone. That isn’t even mine. Some day Trashy will have clear, focused photos with all kinds of megapixels…

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Vegan Dumpster Colcannon

Happy Super Belated St. Patty’s Day! I actually started a draft of this post in March. And now it’s May. Awesome!

In honor of the holiday and since I dumpstered a beautiful head of cabbage I made some colcannon. Colcannon is a traditional Irish dish. It’s incredibly economical and simple as well as a tasty way to use up leftover mashed potatoes.

Ingredients:

  • potatoes (or leftover mashed potatoes)
  • cabbage (or kale)
  • soymilk
  • margarine
  • garlic, minced
  • s&p

If you’re not using leftover mashed potatoes then peel (if you want), dice, and boil potatoes until tender. Reserve the water from the potatoes to boil the cabbage with. Quarter the cabbage and slice into about 1″ thick slices. Mash the potatoes with the remaining ingredients while the cabbage boils. Mix in cabbage and adjust seasonings to taste.

You don’t really need exact measurements. Just start small and keep adding until, you know, it tastes good. Like I said, this is a really simple dish and pretty hard to mess up.

Variations:

  • Add vegan bacon, sausage, or cheese.
  • Roll into balls or make patties and fry. (Add flour if not thick enough.)
  • Put fried colcannon on bread or pita with favorite sandwich toppings.
  • Add veggie or mock chicken broth and soymilk to make a creamy soup.

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