Tag Archives: easy cooking

Guest Bloggers: In Vegetables We Trust – Slow Cooker Chili, Roasted Butternut Squash and Fennel Flatbreads

8 Nov

I absolutely love when I see young people embracing veganism and making it a central part of their lives. One such amazing man is Alexander Harvey. He is our newest blogger to join the VBU! family. Alexander is the author of the blog In Vegetables We Trust. He has been vegan for three years and has worked for Hillside Animal Sanctuary in the shop and vegan cafe. He was raised by a baker and since becoming vegan has started his own culinary adventure. Please join In Vegetables We Trust through the blog and Facebook account. Welcome Alexander!


Fennel Flat Breads.

Roasted mini butternut squash


Slow cooker chilli

Ingredients:

1 tbsp chipotle oil
1 onion, sliced into thin half moons
2 carrots, peeled and diced
1 stalk of celery, diced
1 green bell pepper, diced
2 sliced birds eye chilli
1 tbsp paprika
1 tsp cumin
1/4 tsp of salt
1/4 tsp black pepper

1 tin of chopped tomatoes
1 cup of vegetable stock
1/2 tin of kidney beans
1 tsp garlic poweder
red and black pepper to taste

1 tsp cocoa powder

Method:

set your slow cooker and heat a saute pan with the oil to a medium heat, saute the onion, bell pepper, celery, chillis and carrots untill the onion is translucent and the bell peppers softened, add the paprika, cumin, pepper and salt followed by the tomato paste and stir through. Add this to the crock with the tinned tomatoes, veg stock, kindney beans, garlic and red and black pepper. cook on low for 8 hours or high for 4 hours, stir through cocoa powder shortly before serving, serve over roasted squash or sweet potato mash or however you want!

Guest Blogger: Vegan Masquerade – Maesri Curry Recipe

15 Aug

We love when bloggers come back for more guest posts. Here is the lovely Marissa living in North Dakota with her husband and two guinea pigs named Sage & Basil. You can enjoy her pervious post here. Keep up with her blog Vegan Masquerade via: Twitter, and the blog itself. Welcome back Marissa!

Disclaimer – This is my friend Brian’s recipe. @BrianLoeb on twitter. We went vegan within a week of each other. He’s pretty much pure awesome.

Ingredients:

(2) 19-oz cans of coconut milk + 1/2 can water

(1) can Maesri Prik Khing Curry Paste

(1) tsp. cayenne pepper [more or less/this stuff ishot]

A few shakes dried mint leaves -(or)- 3-4 fresh mint leaves

(1) c. spinach

(1) c. mushrooms

(1) c. zucchini

(1) block of tofu – drained & cubed

A giant pot of brown rice

Start by bringing the cans of coconut milk to a boil [I kept the heat on medium high] – stirring frequently. I couldn’t find 19-oz cans so I bought three 14-oz cans and made it work.

Once the coconut milk is boiling, add the entire can of curry paste. Stir until dissolved.

Once the liquid is blended, stir in the spices. Warning – watch out with that cayenne. I think I added a bit more than a teaspoon and my mouth regretted it later. Less.Is.More. If you use fresh mint leaves, make sure you remove them before serving.

You could really use any veggies that you have lying around. I have a bunch of zucchini lying around that I haven’t figured out what to do with yet so I threw a cup of those in there.

Mushrooms – which I did saute first in some olive oil.

Spinach – which you can either throw in the pot and let it wilt… or lay a bed on the rice to help retain some of it’s nutrients.

Finally, tofu – which for me, is a must for curry.

Let everything simmer at a medium heat until heated through and the tofu has sucked in the curry-flavor.

With this much coconut milk, it will be a soupy-consistancy. Serve hot over brown rice. This makes a lot – and is even better leftover.

Enjoy!

Guest Blogger: Keepin’ It Kind – Spring Onion & Celery Soup

5 Jun
Please welcome our newest blogger, Kristy, author of Keepin’ It Kind. She is a year old vegan with a lengthy vegetarian history behind her. Here she is in her own words, “My name is Kristy, and I am the author of Keepin’ It kind, a blog I do with my husband, Chris, who does the majority of the photography (sometimes I get a hold of the camera!).  I am a former personal trainer, turned world-traveler, turned fromagier, turned production assistant and blogger.  After being vegetarian for at least 8 years, Chris and I became vegan almost a year ago and I have never been happier in my life.  Aside from marrying my husband, it was the greatest decision I’ve ever made!” Please visit Kristy on her Facebook page and bookmark/follow her blog. Please welcome Kristy!

Because we live on the coast, it is always quite a bit cooler here than in the rest of LA. While the rest of LA is welcoming warm early summer nights, we are still throwing our sweatshirts on in the evening. I don’t miss it at all (I lived in West Hollywood for a while and I had more than my share of hot, balmy nights) and it also means that it’s still soup-for-dinner weather.

My most recent soup creation was inspired by some gorgeous spring onions our CSA sent us. Adorable, curvacious white bulbs at the base of lovely kelly green stalks- absolutely stunning! While I used a couple here and there in other recipes, this one really showed off their fresh, sweetly bitter (I know- it sounds like an oxy moron, but it’s the only way I can describe them) taste. Paired with the crispness of the celery, you have yourself a light refreshing spring soup, perfect for those nights that are still cool enough to heat up the kitchen.

SPRING ONION & CELERY SOUP

Ingredients:

  • 2 T olive oil
  • 3 cloves of garlic, finely minced
  • 1 large head of celery, or 2 small heads, chopped (should fill about 5 cups)
  • ½ a head of cauliflower, chopped into bite-size pieces
  • 2-3 spring onions, finely chopped
  • 2 ½ tsp thyme
  • 2 tsp basil
  • 1 tsp salt
  • ½ tsp paprika
  • ½ tsp liquid smoke (optional)
  • 3 cups vegetable broth
  • 3 cups water
  • 3 T nutritional yeast (optional)
  • salt and pepper to taste

Instructions:

  • In a large pot, heat the olive oil over medium heat for 30 seconds. Add garlic and sauté until “golden.” Add the celery, cauliflower, spring onions, spices, and liquid smoke (if using). Mix to combine. Saute for about 5 minutes.
  • Add the vegetable broth and the water, and stir to combine. Put a lid on the pot and bring to a boil. Once it is boiling, reduce to a simmer and tilt the lid on the pot so that there is a little crack for steam to get out. Let it simmer for about 15-20 minutes, then remove from heat.
  • If you have an immersion blender, use it to pureé the soup to your desired consistency. If you only have a standing blender, add the soup to the blender in batches and blend until all of the soup is pureéd. At this point, you can add in the Nutritional Yeast, which will give it a thicker, slightly cheesy taste. You can also add salt and pepper to taste. Pour into bowls, serve with some crusty bread and enjoy!

Is it still cool at night where you live?

All Photos taken by Chris Miller

© Kristy Turner and Keepin’ It Kind, 2012. Unauthorized use and/or duplication of this material (content and images) without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Kristy Turner and Keepin’ It Kind with appropriate and specific direction to the original content.

Guest Blogger: The Vegan Kat – Ginger Sesame Stir Fry with Seitan

24 May

Please welcome Kat, she is the author of The Vegan Kat.  She has been a vegan for nearly 4 years, and was vegetarian for about 6 years before going vegan. Her blog, The Vegan Kat, is her way of sharing recipes and showing that it’s not so hard to be vegan. Kat: “I’ve always enjoyed cooking and baking, so it’s good inspiration to continue trying new recipes and new foods.” Visit The Vegan Kat’s Facebook page here. Please welcome Kat!

I was in the mood for ginger and a healthy dose of veggies and this is the dish that resulted. It turned out really well especially for being a bit improvisational. Sometimes that’s the best way to cook! I make stir fries pretty often, but it was good to change things up and throw in some new flavors and veggies. It’s quite a colorful dish too. This is a quick and easy recipe that you can make on a weeknight, and the leftovers are perfect for lunch the next day!

Ingredients:

1 yellow squash
About 1 cup of French beans (or green beans)
1 red pepper
1 leek
1 yellow onion
1 or 2 shallots
5 cloves of garlic
1 heaping Tbsp of fresh grated ginger
sesame oil
1 package of seitan
1/4 – 1/2 cup of soy sauce
1/4 – 1/2 cup of rice vinegar
garlic powder
ground black pepper
sticky rice or noodles
sesame seeds

Directions:

  • Prepare your rice or noodles according to the package directions. I used sticky rice for this dish which worked out well. While the rice or noodles are cooking, prepare the rest of the dish.
  • Chop the yellow squash, french beans, red pepper, leek, yellow onion, and shallots. Press or mince the garlic and grate the ginger. Saute these ingredients in a large pan with some sesame oil.
  • In a separate pan saute the seitan in sesame oil so the edges get crispy.
  • Add about 1/4 of soy sauce and a 1/4 cup of rice vinegar to the veggies and let them simmer for a little bit to soak up the liquid.
  • Once the seitan is crispy, add about an 1/8-1/4 cup of soy and 1/8 to a 1/4 cup of rice vinegar. Start with less and add more to taste. Continue to saute so the seitan soaks up the flavor.
  • Combine the seitan with the veggies. Season with some garlic powder and ground black pepper to taste.
  • In a small pan, toast some sesame seeds over medium-low heat. It doesn’t take long for them to toast so keep an eye on them.
  • Once your rice or noodles are finished, spoon some into a bowl. Top with the veggies and seitan. Sprinkle some toasted sesame seeds on top.

Guest Blogger: Tasty Vegan Ways

2 Dec

We’re so grateful to have return bloggers lately. Please welcome back Ray, blogger of Tasty Vegan Ways, and her Warm Quinoa Salad. Tasty!


Flavorful salad packed with many of the nutrients your body needs. Extremely easy to make and very filling. Perfect for either lunch or dinner and low in calories as well. It’s definitely a winner for me. This is what you need:
For the quinoa:
1 cup of cooked quinoa
1 cup of chopped asparagus
¾ cup of cooked small white beans
1 cup of chopped bell peppers (I used red and yellow to give it some color)
1/3 cup of dried cranberries
Chopped scallions to garnish
Extra virgin olive oil
Salt
Pepper
For the creamy mushrooms:
2 cups of mushrooms (cut in four)
½ cup of finely diced bell peppers
1 small garlic clove (minced)
1 tbsp. of almond butter
¼ cup of unsweetened almond milk
¼ tsp. of paprika
1 tsp. dried parsley flakes
Salt
Pepper

Steps:
-Place a non-stick skillet over medium-high heat, add a little olive oil and sauté the asparagus, add salt, pepper and the small white beans, let it cook for about 5 minutes or until asparagus soften. Let it cool, and mix in the quinoa, peppers and cranberries. Season with a little oil, salt and pepper
-To make the mushrooms, place a skillet over medium-high heat, add a little olive oil and caramelize the bell pepper and garlic. Mix in the almond butter and stir, making sure is evenly distributed, and it doesn’t stick to the skillet. Add the mushrooms, followed by the almond milk, spices, salt and pepper and let it thicken for about 5 minutes mixing constantly.
-Place the quinoa on your dish and the tasty mushrooms on top. Garnish with some scallions.
Serves about 6
About 271 calories per serving.

Enjoy!