Posts tagged vegan
such small hands
nothing, not even the rain
(Source: quirkygirl101)
Mandarin Orange Crispy Chick’n Vegan Fried Rice
Prep: 15 min.
Cooking Time: 20 min.
6 Servings
Ingredients
- 3 cup cooked rice – any variety
- 2-3 Tbsp safflower oil
- 1 bag Gardein Crispy Mandarin Orange Chick’n
- 1/4 cup white onion, chopped
- 2 tsp tamari or soy sauce
- 2 Tbsp orange juice
- 1/2 tsp orange zest
- 1/4 tsp garlic powder
- 1/2 cup cilantro, chopped
- 2 Tbsp cashews
Directions
- Add 1 1/2 Tbsp safflower oil to a sauté pan. Add in the Gardein chick’n and prepare according to instructions on bag. Set cooked chick’n aside in a bowl with any excess sauce.
- Keeping sauté pan hot, add in the additional 1 1/2 Tbsp of oil as well as the rice, onions, cashews, soy sauce, OJ, zest, garlic powder and a pinch of cilantro. Saute on med-high for a few minutes.
- Turn heat to high and add in the sautéed crispy chicken and sauce. Fold together with the rice for another minute until sizzling hot.
- Serve warm with plentiful amounts of chopped cilantro folded in and as garnish. Pepper to taste.
Oh yes, you will be mine…
this with that —
Red Potato Chips with Pistachio Pesto
— a marriage made in heaven, destined to delight our bellies
Red Potato Chips
Ingredients
Small red potatoes (sliced 1/4 inch thick, cut as many as you think you will eat then cut extra because they are so good you will eat more…)
3 tbsp olive oil
Dried rosemary
Dried thyme
Salt & Pepper
Directions
- Heat oven to 425 F. On a large rimmed baking sheet, toss the potatoes with oil, s&p, and some thyme and rosemary. Roast until golden, 25-30 minutes, tossing once while baking.
Pistachio Pesto
Ingredients
1/2 cup fresh parsley
1/4 cup shelled pistachios (buying them shelled is a bit more costly but will save you oodles of time. Plus, the leftovers make a great snack.)
2 cloves of garlic, peeled
1/4 cup olive oil
salt and pepper
Directions
- Use your food processor to mince the garlic.
- Add the pistachios & parsley and give it a quick pulse. Then add the olive oil and some salt and pepper. Blend until the desired consistency.
Voila! You have made the most amazing side dish! Dip or spread your chips with this pesto and get ready for an explosion of tastiness. I like to make this with some steamed veggies and some form of protein. For the meat eaters, steak pairs nicely with the pesto. But, for my vegheads, you could toss some pasta in this pesto or have it with a faux meat or spread it on some fancy bread and make a gourmet panini or crostini. This is a recipe given and taught to me by my lovely sister-in-law, Elise, who definitely makes it better than I do.
I finally had the privilege of enjoying a Sweet & Sara smore! I’ve been dying to taste this vegan marshmallow indulgence since I first heard of its existence. Although elusive, I located this sucker at Whole Foods and forked over a pretty penny — THREE DOLLARS — to try it. It was amazing!
Portobello Mushroom Burgers
Ingredients
4 portobello mushroom caps
1/4 cup balsamic vinegar
2 tbsp olive oil
1 tsp dried basil
1 tsp dried oregano
1 tbsp minced garlic
salt and pepper to taste
4 slices of provolone (optional)
Directions
- Place mushroom caps flat in a shallow dish. In a small bowl, whisk vinegar, oil, basil, oregano, garlic, s&p together. Pour over the mushrooms and let stand at room temp. for 15 min., turning twice.
- Preheat grill for medium-high heat. (I used a George Foreman grill, you could also pan fry these if you needed to.)
- Brush grate with oil and place mushrooms on the grill, reserving the marinade for basting. Grill mushrooms for 5-8 minutes each side, of until tender. Brush them with the marinade frequently. Top with cheese, if desired, during the last 2 minutes of grilling.
These burgers are to die for! They will even please your meat-lovin’ friends. I assembled them with tomatoes and a bit of lettuce. I also whipped up a simple garlic aoli which is simply mayo, garlic, s&p, and lemon juice. It really kicked up the flavor. Make sure you toast your buns so they don’t get soggy! These mushrooms are JUICY and will wet your buns… I hope I haven’t taken this pun too far… Serve with easy french fries, oven roasted red potatoes, simple salad, whatever you want.
This very well may be the BEST baked good I’ve ever made. I found a basic vegan recipe for banana muffins somewhere and I modified it as I went. I lost my original source so I apologize for that.
Vegan Banana Walnut Muffins
Ingredients
3 RIPE (overly ripe is best) bananas
1/4 cup oil
1 tsp vegan butter
1 cup sugar
2 cups flour
1 tsp salt
1 tsp baking soda
1/2 cup chopped walnuts
cinnamon to taste
vanilla extract to taste
Directions
- Pre-heat oven to 360.
- In large bowl, mash the bananas with a fork until soft. Add the oil, butter, (If you don’t have butter on hand, no sweat, you don’t really need it.) and sugar. Cream together. Add some cinnamon and vanilla, I’d say at least a 1/2 tsp each.
- In a separate bowl, combine the flour, salt, and baking soda. Combine with banana mixture, stirring to combine.
- Grease a muffin pan and fill each about 2/3 full with the batter. Bake 25 min or until a toothpick can be inserted and come out clean.
Like I said, this recipe is OFF THE CHARTS. No one will know it’s vegan. You can always add blueberries, strawberries, vegan choc chips…. the combos are endless so be creative! You can easily make this into a bread, too. It’s light, fluffy, flavorful, and definitely my new go-to.
Gary Yourofsky
I think this guy is my new hero. Definitely gonna try read up everything I can about him tonight.
I found the 2 short films he showed hard to watch (They’re meant to be!) but in all him talk was inspiring, logical and he has so much passion for veganism and ending animal cruelty.
I spent my morning watching this amazing nugget of gold. Incredible and truly life changing!
(Source: vegan-grindhag)
Sometimes I stumble across a recipe that calls for more from me than simply lusting after it. This recipe from Olives for Dinner was one of those recipes. It just kept calling, “Maaakeee me, maaake me.” And so I did … and it was delicious. The beautiful picture below is from the website:
Tempeh Reuben
Ingredients
1 tsp cumin seeds
1 package of tempeh
a few dashes of liquid smoke
a few dashes of soy sauce
1 tbsp brown sugar
rye or pumpernickel bread
vegan butter for spreadin’
mozzarella style vegan cheese
prepared sauerkraut
4 tbsp vegenaise
1 tsp sriracha, plus more to taste
olive oil for fryin’
Directions
- In a dry skillet, lightly toast the cumin seeds over medium heat for 2 min. Set aside.
- Slice the tempeh. Add a tablespoon of oil to the pan, add the tempeh and saute until nice and brown, about 5 min. each side. Before removing from pan, hit with a few dashes of liquid smoke and soy sauce. Then toss in the brown sugar until well coated. Remove from skillet and wipe out brown sugar remaining in the pan.
- Butter the bread, place in the skillet and sprinkle with vegan cheese. While waiting for bread to crisp, make dressing by mixing the vegenaise and sriracha together. Set aside.
- Once the bread is browned and the cheese is melted, remove from the skillet.
- Assemble the sandwiches with sauerkraut, cumin seeds, tempeh, and dressing. Serve warm.
This recipe was so delicious. I only changed a few things. I didn’t have the cumin seeds so I skipped those. No great loss, though. They seemed kind of superfluous and pricey since I didn’t want to purchase them just for one recipe. Pumpernickel was my bread of choice and it was PERFECT. I heated up my sauerkraut before assembling my sammies. I skipped the skillet and assembled my sammies and threw them on the press until they were nice and brown. We all loved these sandwiches! The sugar coated tempeh is so perfect and tasty. Then you mix that with the spicy sriacha and the sauerkraut and you get the perfect blend of flavors.
It’s that time again- time for another post about delicious food. Yesterday, I attempted a recipe from The Vegan Stoner for Baked Banana Cake. Here’s the recipe:
It was so easy- it was simply too easy. Yes, I do believe “too easy” is a problem. Therefore, I decided to fancy it up a bit by adding cinnamon to the coconut milk mix. It totally elevated this dessert to a new level. I, of course, added extra vanilla and extra sugar because I love my desserts SWEET. I also added some chopped walnuts to the mix and gave everything a nice toss. I uncovered the pan after 25 min. and let it get all toasty on top for another 10 min.
This dessert was seriously out of this world. I scooped some vegan ice cream on top and the hot and cold mixture was simply divine. It’s so delicious and even your non-vegan friends will LOVE it. Another good idea would be to add some vegan chocolate chips, if you had them on hand. It’s so versatile- you could throw anything in this, I wish I had remembered the strawberries I have lurking in the fridge.
Here’s a picture of the beauty:
