Tag Archives: vegan recipes

Guest Blogger: The Veggy Side of Me – My Soft Sesame Buns

23 Oct

The third time is always the charm. Please welcome back Laura, from The Veggy Side of Me, as she’s back with a brand new recipe for soft sesame buns. Her previous posts Aperizcubes Salty Rice Cubes and Black Olives and Rosemary bread were very well received.

As an Italian living in Paris for 11 years she has a very interesting perspective. Follow The Veggy Side of me on Facebook and of course the blog. Welcome back Laura!

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After trying this recipe you’ll never buy hamburger buns in a store again, trust me! They are soft and tasty, with no dairy/egg and fresh from the oven!

INGREDIENTS
1 tablespoon active dry yeast
1 cup rice milk
2 tbsp sugar
2 tablespoons organic coconut oil (melted/liquid)
1 tsp salt
3 cups flour
Olive oil – sesame seeds

PREPARATION
In the bowl of a standing mixer, stir the yeast into the rice milk until dissolved. Add the coconut oil, sugar and salt and stir until well combined.
Add the flour and knead at low speed for 4/6 minutes. Let the dough rise for one hour (double size). Divide the dough into 8 pieces and shape each piece into a tight ball. Transfer the balls onto a baking sheet and let them rise until they look puffy and hamburger-sized (approximately 30 – 40 minutes).

Brush your buns with olive oil and bake at 175°C for 15/20 minutes, until golden on the tops).
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Guest Blogger: It’s Got Vegan In It – A Round-Up of Vegan Cooking Shows! (Updated)

20 Feb

Our newest vegan guest blogger is Melissa from It’s Got Vegan In It. Her post below is an fantastic round up of vegan cooking shows. I wholeheartedly agree with her and I’m glad someone had the smarts to make such a list. Vegan shows are growing in popularity and yay for that. Go vegans!

Melissa went vegan in August of 2011. Through her blog, she hopes to inspire others around her to do the same, as well as educate people on the plight of animals. A long time lover of all things chocolate, Melissa believes delicious vegan chocolate and accessible knowledge about how easy vegan living is is the key to changing the people around her.

Check out Melissa on Twitter and Facebook. Welcome Melissa!

I’m hoping I live to see the day when a vegan cooking show becomes the norm. I know there are vegan cooking shows on tv such as Jason Wrobel’s “How to Live to 100″ on The Cooking Channel, Vegan Mash-up, and The Jazzy Vegetarian. However, these shows are usually on special cable networks or on stations that don’t reach the masses. My hope is that one day you can turn on basic tv channels and tune in to your favorite vegan cooking show. In the meantime, we can enjoy the plethora of vegan cooking shows on YouTube!

I’ve tried to gather up some of the most fun and favorite YouTube vegan cooking show in the vegan world. If I missed one you think deserves a nod, be sure to mention it in the comments below!

(Note, for all of you who chimed in with your suggestions – thank you! I added some of the shows you’ve suggested. Whatever gets veganism front and center is better for the cause!)

Jaime K of “Save the Kales” was one of the first vegan cooking shows I ever discovered. Her meals are made with simple ingredients and directions, they look delicious, and both Jaime and the show are so charming!

Lindsay Nixon of The Happy Herbivore has had a successful plant-based and healthy living blog for some time now and has several plant-based cookbooks out on the market. She recently launched a series of cooking shows for us to enjoy!

If you don’t know The Vegan Zombie, now’s the time to catch up before the zombie apocalypse.

Christy Morgan of The Blissful Chef not only shares her cooking tips and recipes, but her YouTube channel is chock-full of healthy living advice and lots of “ask a vegan chef” FAQ videos.

JL Fields of “JL Goes Vegan” was a huge influence during my early vegan years. I had communicated with her via email, then met her in person at The Seed in NYC, and have followed her vegan food/vegan lifestyle blog for some time now. I am delighted to share that she, too, has several cooking demos on her YouTube page. JL is also queen of the pressure cooker, so check out her Pressure Cooking Community on Google Plus!

Oh, Brian L. Patton…he’ll make you giggle and salivate with his comic flair and easy recipes.

For those of you that are looking to find raw vegan recipes, look no further than FullyRawKristina! She’s so bubbly and sweet; it must be all the fruit she eats ;-)

If you’re like me and you have a sweet tooth, don’t miss Tasha Edwards of The Sweetest Vegan!

Don’t be scared of the Vegan Black Metal Chef! He’s actually pretty cool!

The Vegan Cooking With Love videos are so professionally-done, they’re only eclipsed by how yummy the recipes are!

Thanks to you guys, the readers, I was sure to add this one to the list. See, I’m learning about vegan cooking shows, too! (Thank you!)

I follow The Edgy Veg on Facebook. I love her style – her edge! How appropriate ;-) But don’t fear the cooking; there’s nothing complicated about the recipes. You’ll absolutely love ‘em.

Who doesn’t love Isa Chandra Moskowitz or her cookbooks?! Back in the day, The Post Punk Kitchen creator used to do a regular video series. Recently, Breville has teamed up with the famous vegan cook to create a series of videos, which we will happily watch instead. Long Live Isa!

There are several vegan cooking shows that have picked up syndication in a few areas. You’ll have to check your local tv provider, of course, but if you’re one of the lucky ones that has access to these channels, don’t miss Laura Theodore of The Jazzy Vegetarian (who also has a wonderfully jazzy podcast!), Christina Pirello’s new show “Christina“, and the vegan star-studded Vegan Mashup on Delicious TV!

Hilarious, a tad naughty, and rockin’ the kitchen glam-style, vegan drag queen Honey LaBronx will entertain you and your taste buds!

I’m not sure how anyone can top a vegan drag queen cooking show, so I’m going to leave it at that. Remember, if I missed any shows, share them below so we can all tune in and continue spreading the word that vegan cooking is easy, accessible, and everywhere! :-)

Virtual Vegan Potluck 4.0 November 2013

16 Nov

It’s here! It’s here! Vegan Bloggers Unite! is proud to be hosting Virtual Vegan Potluck 4.0! The very creative and brains behind the idea Annie, of An Unrefined Vegan, has enlisted the help of some other wonderful people to make sure the event goes smoothly. Our hope is that you connect, enjoy and spread the word about how vegan food IS delicious. Long gone are the days of tofu and iceberg lettuce, vegan food is all about taste and providing nutritional comfort. Don’t let me stop you – please, sit down, get comfy and enjoy what Annie has written below. Welcome – please be sure to have a napkin ready as the recipes might induce drooling. Virtual Vegan Potluck Logo Welcome to the 4th Virtual Vegan Potluck! This Potluck we have over 140 food bloggers taking part in this worldwide celebration of vegan eats! Rubbing elbows in the chow line with our talented home chefs are authors Kathy Hester, Robin Robertson, Ellen Jaffe Jones, Natalie Slater, and Bryanna Clark Grogan. We also send a warm welcome to cookbook publisher Vegan Heritage Press. Though there are a few changes to this Potluck, including the addition of a new category called Featured Ingredient (look for the recipes that contain beets!), the help of mentors, and instructional videos, some things have remained constant: cruelty-free food, a sense of community, and enthusiasm for sharing the creativity and deliciousness of plant-based eating. And, of course, Vegan Bloggers Unite! which has been with the VVP since the very first Potluck back in May 2012. Thank you, Lidia! To begin your plant-based culinary journey, simply click on the first blog in Appetizers and work your way through until the last, scrumptious Dessert. Each blog will link to the next in the “chain.” You can always return here if you get lost – and the November 16 Potluck’s permanent home is here. Thank you for coming and bon appetit! – Annie, An Unrefined Vegan

POTLUCK PARTICIPANTS (FINAL!):

APPETIZERS
VGNGF (Vegan, Gluten-free, & Delicious)
Spain

Rubber Cowgirl
U.S.

Glue and Glitter
U.S.

Vegan Miam
U.S.

Eat Well. Party Hard.
U.S.

Tiny Kitchen Stories*
U.S.

Eat, Live, Burp*
U.S.

That Was Vegan?
U.S.

Rachel in Veganland*
U.S.

Holcomb Hollow*
U.S.

Vedged Out
U.S.

Sensual Appeal*
U.S.

The Blooming Platter*
U.S.

Vegan Sparkles*
Australia

Cadry’s Kitchen
U.S.

Luminous Vegans*
U.S.

A. Cook in the Making*
U.S.

Tickling Palates*
India

Ordinary Vegan
U.S.

Carrie on Vegan
U.S.

Lizzie Fit
Canada

Cocina de Nihacc
Spain

BEVERAGES
Thoughts About Veganism*
Italy

Kelli’s Vegan Kitchen*
U.S.

The Compassion.i.t*
U.S.

The Veggie Nook
Canada

Veganosaurus*
India

BREADS
Sift, Stir and Savour*
Canada

Spontaneous Tomato
U.S.

The Vegan Kat
U.S.

Bite Me, I’m Vegan*
U.S.

Gormandize*
Australia

In Pursuit of More*
Canada

Oh My Potluck!*
Canada

AfroVeganChick
U.S.

Yup, It’s Vegan*
U.S.

It’s A Good Thing I Like Hummus
U.S.

SALADS
Self Health Web*
U.S.

Chic Vegan
U.S.

Hello, Veggy!*
Canada

Bring Joy*
U.S.

Made of Stars*
Australia

The Vegan Cookbook Aficionado
Canada

86 Lemons
U.S.

My Plant-Based Family
U.S.

In Fine Balance*
Canada

Gaia’s Creations*
U.S.

The New Loaf
Canada

SIDES
Girl Eats Greens
U.S.

VegCharlotte
U.S.

Mojo Central
U.S.

Keepin’ It Kind*
U.S.

Spinach Revolution*
South Africa

Foods for Long Life
U.S.

Kind Health
U.S.

Robin Robertson’s Global Vegan Kitchen
U.S.

uberdish*
Canada

Lemongrass & Ginger
Australia

Roshni’s Kitchen*
U.K.

sweetveg*
U.S.

AstigVegan*
U.S.

food.body.bliss*
U.S.

peace.love.quinoa.
U.S.

A Taste of Sri Lankan Cuisine*
Sri Lanka

This is Thirty: The Vegan Treadmill*
U.S.

Sayana Lifestyle
Saint Lucia

SOUPS
Juicy Dishes
Denmark

An Unrefined Vegan
U.S.

The Soulicious Life
U.S.

Vegan Runner Eats*
U.S.

Veg BonVivant
U.S.

Quinoa, Kale and Exhale
U.S.

Herbivore Triathlete
U.S.

Sprouts and Chocolate
Canada

Notes from the Vegan Kitchen/21st Century Table*
Canada

On the Path to Zen*
U.S.

Soup and Such
U.S.

Canned Time
U.S.

Parsley in My Teeth
U.S.

TheWholeGeek
U.S.

MAIN DISHES
Deerly Beloved Bakery*
U.K.

Farmers Market Vegan*
U.S.

Veggiegirl
U.S.

VeggieNextDoor
U.S.

Vegan Richa
U.S.

Thyme & Love
U.S.

Karate Rice
Japan

Holistic Health Vegan
U.S.

Better with Lemons*
U.S.

Happy to be a Table of Two
U.S.

Veghotpot
U.K.

The Vegan Gypsy
U.S.

Yum for Tum*
U.S.

Veganville*
U.S.

Lindsay is Vegan
Canada

The Almost Vegan
U.S.

V for Vegan*
U.S.

Whole Food Runner
U.S.

Healthy Slow Cooking
U.S.

V is for Vegetables
U.S.

4aux4oodie*
U.S.

FB Health Coach*
U.S.

24 Carrot Life
U.S.

The Fresh Direction
Canada

Bake and Destroy*
U.S.

Vegan Adventures*
Italy

Veggisima*
U.S.

Green & Leithy*
U.K.

The Gluten Grapple*
U.S.

Watch Hatch Fly
U.S.

Honk If You’re Vegan
U.S.

Energy Neutral*
U.S.

Cubs ‘n’ Coffee
Ireland

Divine Spice Box
Canada

DESSERTS
Fried Dandelions*
U.S.

Vixbakes*
U.K.

Jason and the Veganauts*
U.S.

Delicious Knowledge
U.S.

Fitting Into Vegan*
U.S.

Too Cheap for Pine Nuts
U.S.

In Vegetables We Trust*
U.K.

Baking Backwards*
Canada

Coconut and Berries
U.K.

The Natural Foodie*
Australia

The Split Plate
U.S.

Michelle’s Tiny Kitchen
U.S.

The Sweet Life*
U.S.

Move Eat Create*
U.S.

Bridget’s Vegan Kitchen*
Australia

Including Cake
U.K.

The Chef in Disguise
Jordan

Lorimer Street Kitchen
U.S.

BlissfulBritt*
U.S.

Green Thickies
U.K.

Poppy’s Patisserie*
U.K.

VegConscious*
U.S.

Veggie V
U.S.

Kathryn Lovett’s Blog*
U.S.

VegCoach*
U.S.

Bankrupt Vegan
U.S.

Vegan Heritage Press
U.S.

Whole Pure Recipes
U.S.

Art Health and Happiness
U.S.

Vegan Up North
U.K.

*denotes the use of the Featured Ingredient

Virtual Vegan Potluck – REMINDER November 2013

6 Nov

The Virtual Vegan Potluck is Only 10 Days Away! Reminders for Participants

Finger with string tied on it.In just three days I’ll be closing down the sign-up form for the November 16 Virtual Vegan Potluck. If you haven’t signed up yet – and you keep meaning to – time is running out! It only takes a minute to fill out the form and join the ranks of food bloggers from around the world.

For those of you who have already signed up, a few reminders:

  • First of all, THANKS to all of you who have already sent in your permalinks! Receiving this info early has already made a huge difference in the organization of this Potluck.
  • If you haven’t sent me your permalinks: They must be received by midnight U.S. ET on November 9. Bloggers who do not send me their permalinks will not be included in the Potluck. (FYI permalinks will not be active until posts go live on the day of the Potluck – Nov. 15 or 16 depending on where one is in the world).
  • You can find VVP buttons (GoBack! and GoForward!) on the Resources page of this blog. You can add these buttons to your blog post and use them to link to the blog ahead of yours and after yours. (For instructions on how to link images to websites, see the How It Works page).
  • Potluck participants will be receiving the permalinks that are relevant to them (i.e., the blog before and the blog after theirs) several days prior to the Potluck. Bloggers are responsible for updating these links in their blog post with these links. Please do so prior to the event.
  • Please make sure you schedule your Potluck posts correctly so that all of our posts publish at the same time. Get the correct time for your location from the How It Works page. If you don’t know how to schedule your post, you can also find that information on the How It Works page.
  • Finally, please take a good, hard look at the November 2013 page. Find your blog and confirm that all of the info is correct – including that you are listed in the correct course. If there is an error, please email your mentor or me immediately.

If you have questions or need help setting up your posts, please email your mentor. You received their name/email addresses in the email I sent out when you signed up for the Potluck.

Appetizers: Rachael
Beverages: Keely
Breads: Kamila
Soups: Annie
Salads: Keely
Sides: Lielz
Mains: Barb
Dessert: Angela

The final list of participants will be available on the Potlucks/November 2013 page on the website late November 10 or early November 11. Until then, the list is a draft list only!

Virtual Vegan Potluck May 11, 2013!

11 May

What a fantastic honour to be hosting for the third time – just a lot of fun. Thank you everyone for making this year amazing. Big thanks go to the lady who thought this all up – Annie! Equal shout outs to Somer and Jason. Gold stars for everyone.

If you don’t know – this is a linked post where every blogger has linked the blog ahead and behind thus forming a chain. You can go from appetizers all the way to dessert! Do make sure to comment, everyone loves to hear what people visiting have on their mind.

Ladies and gentlemen, it is my privilege to start you on your journey to the third Virtual Vegan Potluck! I am your host Lidia, author of Air Eater and host of Vegan Bloggers Unite! The goal of Vegan Bloggers Unite! is to literally have a place for all vegan bloggers to feel at home, see what others are doing and of course share thoughts. Virtual Vegan Potluck allows for that and more. Please feast your eyes and prepare to be amazed for the posts ahead. Luck for you all the very talented Alex of In Vegetables we trust is leading the way.

Please click below to the first link to start your potluck. Get your plates ready! Enjoy!

APPETIZERS
In Vegetables We Trust
United Kingdom

Fried Dandelions
United States

Vegan Richa
United States

Saving the World One Bite at a Time
United States

That Was Vegan?
United States

Vegan Sparkles
Australia

Vedged Out
United States

The Singin’ Vegan
United States

Oh My Potluck!
Canada

Sunday Morning Banana Pancakes
United States

Earthgiven Kitchen
Canada

Anne Sture Tucker – Balanced Living
Canada

A Week from Thursday
United States

86 Lemons
United States

The Little Red Journal
United States

Delicious Knowledge
United States

Better Bites
United States

EatPrayBake
Canada

Lemongrass and Ginger
Australia

The Vegan Cookbook Aficionado
Canada

Holistic Health Vegan
United States

My Kitchen Apothecary
United States

Juicy Dishes
Denmark

BEVERAGES
Veggie4AYear
United States

Veganosaurus
India

Gazing In
United States

Gormandize (with A-dizzle & K-bobo)
Australia

Almost Raw Vegan
Canada

We Go Authentic
United States

Fitful Focus
United States

Turning Veganese
United States

BREAD
Spontaneous Tomato
United States

My Good Clean Food
United States

Pass the Veggies
United States

Bankrupt Vegan
United States

The Misfit Baker
Canada

Bite Me (I’m Vegan)
United States

SALAD
Farmer’s Market Vegan
United States

Luminous Vegans
United States

The Vegan Gypsy
United States

Barefoot Essence
United States

Emmy Cooks
United States

Yum for Tum
United States

Veg Bon Vivant
United States

Mojo Central
United States

In Pursuit of More
Canada

The Veg Bar
United States

The Veg Coach
United States

uberdish
Canada

Canned Time
United States

Gaia’s Creations
United States

SIDES
Cauldrons and Cupcakes
Australia

An Unrefined Vegan
United States

Chop Serve Eat
United States

Too Cheap For Pine Nuts
United States

Quinoa, Kale and Exhale
United States

Vegan Fling
United States

Glue and Glitter
United States

willow & thyme
United States

Veggie Queen Adventures
United States

Veganishy
United States

SOUPS
Lorna’s Tearoom Delights
United Kingdom

sweetveg
United States

Fitting into Vegan
United States

Eat. Breathe. Balance
Canada

Soup and Such
United States

House Vegan.
United States

Karate Rice
Japan

MAIN DISHES
On the Path to Zen
United States

My Plant-based Family
United States

Veghotpot
United Kingdom

Rachel in Veganland
United States

Agent Minty
Canada

Veggisima
United States

Made of Stars
Australia

Poppy’s Patisserie
United Kingdom

The Cruelty-free Review
United States

The Road to Serendipity
Australia

Mermaid Café
Canada

http://thymeandlove.com
United States

http://forealslife.com/
United States

Jason & the Veganauts
United States

The Vegan Green
United Kingdom

The Vegan’s Husband
United States

The Little Foxes
United States

VeggieGirl
United States

Blue-Eyed Bookworm
Canada

Eat, Live, Burp
United States

The Savvy Sister
United States

The Beach House Kitchen
United Kingdom

V is for Vegetables
United States

vegan miam
United States

Move Eat Create
United States

Honk If You’re Vegan
United States

Veggie Next Door
United States

Veggie V’s Vegan Adventure
United States

Healthy Hypocrite
United States

The Vegan Pact
United States

The Split Plate
United States

The Essential Vegan
Canada

The Joyful Pantry
United States

DESSERT
Sugar Coated Vegan
United States

Afro Vegan Chick
United States

Vegan 404 [filet not found]
United Kingdom

SpinachRevolution
South Africa

The Food Duo
United States

An Ode to Mung Beans
United Kingdom

http://tinykitchenstories.com/
United States

Happy to be a Table of Two
United States

Sift, Stir and Savour
Canada

The Veggie Nook
Canada

The Little Green House
Australia

Sensual Appeal
United States

Mama et de Bebe Hawk
United States

The Vegan Kat
United States

Deerly Beloved Bakery
United Kingdom

Cake Maker to the Stars
United StatesThe Hungry Lifetarian

Sophie’s Foodie Files
Belgium

Keepin’ It Kind
United States

The Soulicious Life
United States

Gypsy Roller’s Veggie Kitchen
Canada

Lucy’s Friendly Foods
United Kingdom

Healthy Slow Cooking
United States

Cheerfully Vegan
United States

Kelli’s Vegan Kitchen
United States

The Healthy Flavor
United States

The Almost Vegan
United States

Herbivore Triathlete
United States

Herbivorous Geek
Australia

Blissful Britt
United States

Being Vegan
United States

Carrie on Vegan
United States

Self Health Web
United States

It’s a Good Thing I Like Hummus
United States

In Fine Balance
Canada

Queens of the Wild Frontier
United Kingdom

Baking Backwards
Canada

Broccoli Addict
Poland

vixbakes
United Kingdom

The Hearty Herbivore
United States

foodiEcology
United States

Cocina de Nihacc
Spain

Juice, Jam & Joy
United States

Guest Blogger: Fried Dandelions – Pineapple Curry Fried Quinoa

24 Jan

Looking for a quick easy recipe? Sarah from Fried Dandelions has you covered. Have you searched her previous contributions to VBU!? Her first post was a delicious recipe for Spiced Chocolate Pudding. For her second post she shared a recipe for Hot Tamales. Do visit Sarah’s blog, and Facebook page. Welcome back Sarah!

quinoa-cover

quinoa-1

Here’s a quick dinner that your kids will love, and will be on the table in less time than it takes to pick up take out! This dish is packed with good-for-you foods like pineapple, veggies, and protein rich quinoa in place of rice. You can serve this with Pan Seared Tofu or even do something quick like Gardein Mandarin Orange Nuggets (our choice tonight!)! David (almost 2) ate 2 bowls of this tonight—yum!

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Pineapple Curry Fried Quinoa, inspired by Chef Chloe
2 c dry quinoa
3 ½ c water
1 tsp salt
1 onion, sliced thinly
1 T canola oil
3 cloves garlic, minced
½ tsp curry powder
1 tsp coriander
1 tsp garlic chili sauce (like sriracha)
¾ c raisins
2 c fresh pineapple (about half of a pineapple, or you can use canned)
2 c frozen vegetables (I used a pea/carrot/corn/green bean mix)
¼ c cashews or peanuts to garnish, optional
cilantro to garnish

Rinse quinoa well. Place in pot with 3 ½ c water and bring to a boil. Once boiling, add salt and cover, reducing heat to low. Let cook for about 20 minutes, or until al dente soft. Fluff with fork and set aside.

While the quinoa is cooking slice the pineapple (if using fresh) and onion. When the quinoa is nearly done, heat oil in a wok over high heat. Place onion in wok and stir until starting to brown. Sprinkle with salt and add garlic, coriander, curry powder and garlic chili sauce, stirring quickly.

Add pineapple, raisins, frozen veggies and stir well again. Remove from heat and garnish with nuts and cilantro. Enjoy!

quinoa-4

quinoa-2

One more thing before you go—I’m participating in another blog contest—this time for the Top 25 Vegan and Vegetarian Mom Blogs. Please consider voting for me once a day, every day, until February 7th. Voting is simple—there’s no sign up or log in, just find my name and click (I’ll be under the pending approval tab for a day or so)! Every vote counts—this fall I won by a matter of votes! Spread the word to your friends—thanks for your support.

Guest Blogger: Gormandize with A-dizzle and K-bobo – Vegan Bean and Mushroom Jambalaya

21 Jan

Our friend Keely from the blog Gormandize with A-dizzle and K-bobo. Keely has contributed before with a recipe for Chai Banana Loaf. You can follow her Blog, Twitter, Facebook and Pinterest account. Welcome back Keely!

A month of American food wouldn’t be complete without my favourite American dish – jambalaya, a Louisiana speciality. Discovering this delicious dish essentially made me want to go to Louisiana! This jambalaya uses field mushrooms and vegetarian sausages instead of the traditional meat. Traditional jambalaya is also laden with green capsicum, however, I’ve left this out because it makes me sick – but if you are partial to a bit of green capsicum feel free to add it in, although I don’t think it needs it!!
I’ve also made this recipe using brown rice instead of white, it was also fantastic. You just need to increase the amount of water by about 2 cups and increase the cooking time by at least 20 minutes.
Ingredients
5 tbsp olive oil
1 onion, roughly chopped
2 field mushrooms, washed and chopped in large chunks
3 vegetarian sausages, chopped
1 celery stick, chopped
1/2 cup dry sherry
4 tbsp tomato paste
2 cups basmati rice
6 cups vegetable broth
1 tin diced tomatoes
2 bay leaves
4-5 sprigs of fresh thyme
2 tbsp fresh oregano, chopped
2 tsp dried marjoram
1 tsp sweet paprika
1/4 tsp cayenne pepper
Salt and pepper to taste
1 tin cannelini beans, drained and rinsed
1 tin Kidney beans, drained and rinsed
(More hot water, as required)
To Make
1. Heat the olive oil in a large saucepan or soup pot. Sauté the onions and celery for 2-3 mins. Add the mushrooms and veggie sausages and sauté until the veggies are cooked.
2. At this stage you’ll notice the bottom of the pan is getting all brownish from frying the veggies. So – deglaze the pan by adding the sherry (you’ll notice all the browny bits come right off the bottom and make your dish a lovely rich colour). Add the tomato paste as well and heat through.
3. Add the uncooked rice and cook, stirring constantly, for about 3-4 minutes. Add the vegetable stock, tinned tomatoes, bay leaves and all herbs and spices. Bring to a simmer and cook, stirring very frequently for about 30 minutes, or until the rice is cooked through, you may need to add more water as you are going to stop the rice sticking onto the bottom depending on how thirsty your rice is.
4. When the rice is almost cooked stir the tinned beans through. When the rice is fully cooked serve.
Serves 4.
This month I’m featuring lots of delicious food from
Southern USA!
Check out my other recipe posts:
 

Guest Blogger: Spice Box of Earth – Quesadillas with Mexican Lentil Salad

15 Jan

Always nice to see vegan bloggers from around the world – one such blogger is Jenny, the author of Spice Box of Earth. You can friend Jenny on FB, catch her on Twitter, and Flickr.  Here she is in her own words, “I am Jenny, a vegan baker and blogger from Manchester, UK. I share recipes, reviews, lifestyle & shopping tips and all sorts of vegan goodness. Lots and lots of pie!” Please welcome Jenny!

My vegan friends, it’s a time for resolutions, and I was so torn about whether to eat healthy or not last night, that I ended up creating a half healthy/half naughty dinner. I haven’t had quesadillas in a while and had some luck last time using potatoes in the filling. I suppose it’s healthier than wodges of grated vegan cheese, so it ain’t all bad! This lovely lot should feed about 4 people.

To Make the Salad: Cook the red lentils in water along with the fajita spice. The lentils should be dolloped on top of the salad when cooked. Layer the lettuce, chopped red cabbage and spring onion. Drizzle the lime juice over the top and sprinkle a little salt to taste. Add the drained lentils when serving.

To Make the Quesadillas: Boil the potatoes until soft, then drain completely. In a small food processor, thoroughly blend the soya milk, garlic cloves, nutritional yeast and margarine. Mix this with the potatoes and mash until completely smooth. Mix in the grated cheese.

Place a tortilla in a dry, non stick frying pan. Spoon the potato mixture onto the tortilla, top with the 2nd tortilla and cook for a few minutes over a high heat. Flip the quesadilla over after a few minutes. You want the tortillas to be slightly crispy at the edges!

Serve with salsa and/or guacamole!

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Guest Blogger: RedGlitterX – Easy Chocolate Ice-cream – Vegan (recipe)

9 Jan

Always lovely to have people come back to the VBU! family. One such bloggers is RedGlitterX. From Australia, here she is in her own words, “With degree in theology and feminism, am also a Ordained Clergy Person, I have a strong social justice and civil rights ethic. The fight for animal rights is one of the more important, how we treat animals is a reflection on ourselves.” Her first post with VBU! was about the different names we give foods around the world. Her second post was a Decadent Triple Chocolate Cake recipe and her third, a dinner menu from the last trip of the Titanic, her fourth, post was about what Veganism is. For her latest post she is back with a lovely dessert recipe. Find her blog here: Vegan Animal Liberation Alliance. Follow her on Twitter as well. Welcome back Red Glitter X!

Easy Chocolate Ice-cream – Vegan (recipe)
Easy to make and even easier to eat. This chocolate ice-cream is a good substitute for those who miss it, or just want something that they can make at home to avoid the commercial products (which require a science degree to understand the ingredients list).

This recipe does not require an ice-cream machine. All measurements are rough-guides, adjust for taste.


This chocolate ice-cream stays smooth when frozen, does not form ice-crystals, and if left in a serving bowl too long melts into a tasty chocolate milk drink

Equipment:
Medium sized saucepan
Tablespoon – for measuring
Spoon – for stirring
Freezer-safe container with a lid
Grater (optional)
Measuring jug (optional)

Ingredients:
4 heaped tablespoons of cocoa powder
3 heaped tablespoons of brown sugar (or char free sugar of choice)
2 heaped tablespoons of corn flour
pinch of salt
pinch of spice, eg. cinnamon, nutmeg
100 grams of grated chocolate (chocolate bar style chocolate)
conversion: 100 grams = 3.5274 ounces
about 3/4 of a litre / quart Milk of your choice (eg, almond, soy, rice)
conversion: 1 litre = 1.05669 US quart

Method:
Add some of the milk to the saucepan, heat over a very low heat

In the same bowl that ice-cream will be made in, mix the cocoa powder, brown sugar, corn flour, salt, spice

Add cocoa mixture to the slowly heating milk, mix well to remove any lumps

Chocolate milk mixture will start to thicken, stir well so it does not burn on the bottom

Add rest of the milk

Add the chocolate, grated or choc-chip sized to the milk, keep stirring. Do Not let the chocolate burn

When chocolate is melted, transfer to a freezable container.

Freeze, this will take a few hours

Variations:
add cherries to give it a hint at Black Forest flavour
add alcohol-soaked raisins for a more adult variety
add chopped banana and flaked almonds
grated chocolate for choc-chip chocolate ice-cream

Guest Blogger: The Vegan Green – Nut Roast

31 Dec

Always love when new contributors join the VBU! family. Our newest member is Nicole, author of The Vegan Green, a recipe based blog from Devon, UK. As the measuring system is a little different in the UK, you’ll notice Nicole’s measurements are different. I found a converter website, click here to check out the measurement differences.  Follow Nicole on her vegan journey through her: blog, Facebook and Twitter account. Please welcome Nicole!

I thought it a good time to update the nut roast recipe that I use regularly. It is a fantastic recipe, but the method could do with some simplification!

These are the ingredients you will need:

225g cashew nuts chopped/ground
170g breadcrumbs
1/2 teaspoon dried basil
1 teaspoon dried thyme
Pinch black pepper
3 tablespoons vegetable oil
2 large onions finely chopped
1 clove garlic crushed
85g plain wholemeal flour
215ml hot water
1 dessertspoon soy sauce
1 dessertspoon tomato purée
1 dessertspoon yeast extract

Combine all the dry ingredients in a large bowl, mixing well. Place all wet ingredients in a jug and stir until dissolved. Add wet ingredients to dry ingredients and really give it a good mix.

Tip into a tin of your choice. I use a cake tin because it has a removable base which makes it easier to take out and place on a plate.

Cook in the oven at 190-200C for 45-60 minutes.

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