Tag Archives: vegan recipe

Guest Blogger: Chickpea and Dumpling Soup, A.K.A. Guaranteed Food Coma – The Vegan Hostess

22 Jan

Always exciting to meet more vegan bloggers. Jocelyn from The Vegan Hostess is new to the VBU! family and we welcome her with open arms. Here she is in her own words, “I’m Jocelyn and I’ve been vegan for about six years, but I was a vegetarian for the decade prior. That means I haven’t had meat in well over half my life. I recently started my blog, The Vegan Hostess. I’m a lawyer/ non-profit professional by day, and cat snuggle/ vegan blogger by night. I’m hoping that I can inspire others to find joy in vegan cooking, as well as, learn some awesome recipes to use for potlucks to win over the omnivores among us!”

Love that attitude and I’m sure we’ll see many inspirational posts from Jocelyn. Please connect with her on Twitter and Instagram. Welcome Jocelyn!

I recently bought a new cookbook called “Thug Kitchen” at the recommendation of my friend Alicia (check out her blog). Now at first glance I thought – alright it’s supposed to be a funny cookbook that might have a few good recipes…let’s give it a try. I was wrong! This book is FULL of amazing recipes!

One of the first things I attempted to make was certainly not the easiest recipe, nor the one with the shortest prep/cook time. No, certainly not. However, it was an amazing, hearty dish that will serve as my work lunch this entire week. Since I haven’t had meat in as many years as it takes to be able to drive a car, I can’t say I’ve ever eaten chicken and dumplings. But I can say that I think this chickpea and dumpling soup hits all of the highlights – and it might even be better. Make it and see for yourself!

The first thing you need is to take a hearty shopping trip. This recipe uses the ‘trinity’ – onions, carrots, and celery. It also requires some basic vegan household staples like almond milk, flour, kale, and chickpeas. You can see my cluttered table of ingredients below.

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The first thing you do is make the dough which honestly was kind of fun, although time consuming. This involves the basics – flour, baking powder, spices, and enough almond milk to get the right dough-like texture. Oh, and lots and LOTS of chives!

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I spent the next hour or so chopping and cooking veggies and getting the ‘soup’ going. This recipe certainly isn’t for those who already don’t like to cook. I enjoyed this because I love prep work, and I love an excuse to use my big soup pot! The recipe calls for the cook to make a ‘roux’ though it doesn’t call it that. A roux is a soup base which is a staple for many southern dishes. It’s a simple mixture of extra virgin olive oil and flour, stirring on low heat, while slowly adding in some other liquids – white wine, vegetable broth, etc. The great thing about making roux the soup base is that it will give your soup a thick, creamy feel without dairy or butter! All of that stirring and simmering is worth it! Trust me!

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Eventually, the soup began to look like a soup and I have to admit – I was shocked at how fast the homemade noodles cooked and how great they tasted! (Can you believe I had never made dumplings before…or even my own pasta – and I’m Italian!)

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This soup is so good, I had to get seconds! It was like a warm blanket for my stomach. It has some kick due to using cayenne, but the flavors were all very well-balanced. This is certainly the perfect meal for a cold January evening.

Overall, I give this recipe, and the end result, an A+. It’s time consuming, but it turns out an excellent product. I’m going to be very sad when my leftovers runout.

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So do you have a favorite ‘comfort food’ recipe? Please share!

Guest Blogger: Create Mindfully – Tofu Spring Rolls with Peanut Dipping Sauce

26 Nov

Put your hands together for our newest Vegan Bloggers Unite! member – Willow Moon. Willow is the author of Create Mindfully. I enjoy the variety she blogs about from vegan recipes (sometimes gluten free too!), to DIY projects, and thoughts on the vegan lifestyle as a whole.

Here she is in her own words, “Hi my name is Willow Moon. I am glad to be a part of a community of like minded people! I started my website about three weeks ago. Create Mindfully is a blog about living naturally, healing and thriving. I share posts about creating abundance, losing weight naturally, and releasing blockages and pain with tapping. I write reviews on natural beauty and food products, as well as books on healing and self development. I share vegan, gluten free and some raw recipes that are simple and easy to make. I also sell original artwork on apparel, phone and tablet cases, mugs, canvases, posters and more.”

Follow Willow on her blog, Facebook, Twitter, Pinterest and Google+. Welcome Willow!

Have you ever gone to a Thai restaurant and ordered their delicious spring roll appetizers with peanut or sweet chili dipping sauce?

They are one of my favorites things to start a meal with. The spring rolls you get at a restaurant usually have carrots, cabbage, tofu (if you’re lucky) and transparent rice noodles. The transparent rice noodles are made from starch, and so is the rice wrapper. With the rice wrapper and the rice noodles, that’s a lot of carbs! If they come with the sweet chili sauce, and you like a lot of sauce, like me, that’s a bunch of sugar! Even though I love them, I don’t love the carbs and the sugar. When I’m at home I will eat the spring rolls as a meal, but I like to change it up, adding more protein and less carbs. I use brown rice spring roll wrappers instead of white. Here is my healthier version of Thai restaurant spring rolls.

cropped spring roll Serves 2-4
Peanut Dipping Sauce
Ingredients (organic when available)
You may want to double this if you like a lot of sauce like me!

  • 2 tablespoons creamy peanut butter
  • 1 tablespoon Thai Kitchen red curry paste (or your favorite curry paste)
  • ½ cup Lite coconut milk
  • 2 teaspoons low sodium tamari (or to taste)
  • 1 tablespoon brown rice syrup

Instructions

  1. Mix all ingredients with a whisk or fork until blended.

 
Spring Rolls
Ingredients (organic when available)

  • 4 brown rice paper wraps
  • 1 cup spinach
  • 4 tablespoons mint
  • 4 tablespoons cilantro
  • 14 oz sprouted tofu (4-6 tablespoons per spring roll)
  • coconut spray oil
  • 2 cups of water to soak the wrappers

Instructions

  1. Remove water from tofu and slice into squares. I like to turn the tofu so that it is standing up, then I slice it into thirds. Then I lay it flat and slice into fourths. This way you have 12 tofu squares, which is easier to flip on the frying pan.
  2. Spray frying pan with coconut spray oil and fry tofu until golden brown. Set aside.
  3. Heat 2 cups of water in microwave.
  4. After water is heated, put the water in a large enough container to hold the brown rice paper wraps.
  5. Dip one of the wraps in the water, turning until it is pliable.
  6. Put the wrap flat on a plate and fill with ¼ each of the above amounts of the cilantro, mint, spinach, and tofu.
  7. Roll like you would a burrito.
  8. Repeat with each wrapper.
  9. Serve Peanut Dipping Sauce.

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Guest Blogger: ZenFans – Delicious and Nutritious Green Bowl

3 Mar

Ted from ZenFans is back! You may remember Ted from his first post called Kale Almighty. Check out his newest obsession – Green Bowls! Follow ZenFans on social media channels: TwitterFacebookPinterest and Instagram. Welcome back Ted!

greenbowl

Green bowls are my latest obsession, I’ve been making them almost daily now for the past few months. It’s super healthy and super delicious, I know this because even my 3 year old loves it. We’ll often have it for breakfast and even as an after dinner dessert. Salad for breakfast and dessert, who’d a thunk it?

green bowl for the family

I’m not sure where I originally saw this done (sorry for not giving credit where credit is truly due…found it, see below). No, I wasn’t creative enough to come up with this on my own, but I am happy I stumbled upon it and happy to share it with you now.

EDITED: I have seen many green bowl recipes, but I was originally inspired by Mckel Hill at NutritionStripped.com. Her recipe can be found here. I love her blog with so many great, healthy recipes and beautiful photographs to entice you!

So grab these items, (organic of course), start blending and be prepared to be swept off your feet:)

Big handful of kale
Big handful of romaine
Big handful of spinach
2 or 3 stalks of celery
1 big apple
1/2 cucumber
Juice of one lemon
A splash or two of coconut water
Blend on high for a minute or so, then…
Add several ice cubes and one or two frozen bananas
Blend on high until mixture has an ice cream consistency (if too soft, add more ice cubes and/or frozen bananas)

Pour into your bowls
Top with your favorite superfoods, I use:
Nature’s Path Coconut Chia Granola
Goji Berries
Cacao Nibs
Unsweetened Shredded Coconut
Chia Seeds

What will you add?

Let me know how you and your family like it. Wishing you well on your journey to awesome health and vitality!

Peace,

Ted

Guest Blogger: Lisa’s Project: Vegan – Blue Plate Special #15: Tofu Milanese & Saffron Risotto

9 Aug

Love when a good recipe comes together from a few simple ingredients often found in a pantry. I just bought some saffron and now I know what to do with it. Lisa is the author of Lisa’s Project: Vegan. Here she is in her own words, “My name is Lisa Dawn Angerame and I write Lisa’s Project: Vegan. I am a vegan wife and mom. We are living a vegan lifestyle for our health, the health and welfare of the animals, and that of the planet. I make delicious, creative meals with love and compassion. Most of my recipes take less than 30 minutes to make and call for organic ingredients where possible. Enjoy!”

Follow Lisa on her blog, Facebook and Twitter. Welcome Lisa!

This is by far one of my favorite recipes! Breaded tofu cutlets seasoned to perfection topped with a light and refreshing salad sitting next to a pile of delicious saffron risotto. Two things about saffron risotto (1) it is much easier to make than you might think and (2) saffron is not as fancy as it sounds. It is fresh and delicious and turns the risotto a gorgeous yellow color. This whole meal can be prepared rather quickly and easily and you will find yourself in Milan asap!

Tofu Milanese
1 box extra firm tofu, pressed
Flour
Rice milk
Panko + Salt + Italian seasoning (oregano, marjoram, thyme, basil, rosemary, and sage)
Sunflower oil
Lemon slices for garnish

Saffron Risotto
1 big onion, chopped
1 cup Arborio rice
1 teaspoon saffron threads
3 cups water, hot

Salad with White Balsamic Vinaigrette
Mixed lettuce (arugula, radicchio)
3 tablespoons olive oil
1 tablespoon white balsamic vinegar
1 tablespoon freshly squeezed lemon juice
S and P

Press the tofu.

Chop and saute the onion in olive oil in a large skillet with sides. Heat up the water and stir in the saffron to steep. When the onions are translucent, add the rice and stir around until translucent. Add a big ladle of hot saffron water and stir until absorbed. Then add another ladle of saffron water until it is absorbed. Stir often but start making the rest of the dinner. Keep adding water as each ladle full is absorbed until there is no more water left.

While this is going on, cut the tofu in half through the middle, then half again, and then into triangles. Set up a breading station by pouring each element into a bowl. Use your judgment. I have no measurements here.
1 – flour
2 – rice milk
3 – panko + seasonings
4 – plate for breaded tofu
Dredge the tofu in the flour, then the rice milk and then the panko. Heat up sunflower oil in a non-stick skillet and cook the tofu until golden on one side and then flip it over. Try to get the sides too.

Mix the salad dressing in a deep mixing bowl. Add the mixed greens and toss.

To plate, place the risotto on the bottom. Place the tofu gently on top and then pile a nice handful of salad on top. Garnish with a lemon slice. Enjoy!

Guest Blogger: In the Mood for Noodles: Toby’s Singapore Noodles

15 Jul

There must be something in the water in Australia, because we have a few great bloggers from there. Please welcome vegan couple Kristy and Toby, co-authors of In the Mood for Noodles. Here they are in their own words, “We are a vegan couple in Melbourne who met at a vegan society brunch in Hong Kong. K went vegan approximately 9 years ago and Toby about 8 years ago. K has a sweet tooth and after a year of testing including 2 biopsies (the first one was negative) was finally diagnosed with coeliac’s disease in December 2010. K still struggles with missing gluteny items like good bread, but is slowly adapting to her new diet and looking forward to improved health as a result. Toby is originally from HK, quite active and obsessed with high protein food and coffee. Our blog In the Mood for Noodles is gluten free from Feb 2011 onwards, we blog about recipes we have tried, restaurant reviews and occasionally post pictures of our cat.”

Follow In the Mood for Noodles on: Twitter (Kristy). Welcome Toby and Kristy!

Singapore style noodles are not from Singapore but are actually from Hong Kong. Toby has been playing around with this recipe for a while and this is our favourite version so far and is my latest savoury obsession. I would have it every night if I could but Toby is being the voice of reason and reminded me that with all of the frying it is isn’t the healthiest. I love that it’s mild enough that we can eat it but spicy enough to have just a little bit of kick. I always add more soy sauce to mine because I love salty food so feel free to play around with it to suit your tastes. We use whatever veggies we have in the food co-op box and generally use greens but didn’t have any today.

1.5 tablespoon of sesame seeds, toasted

1 packet of 454 grams (16oz) rice noodles (we use Kong Moon rice sticks)

2 packets of 300 grams fried firm tofu, sliced into strips (we use yensons)

2 medium carrots, peeled and sliced

1  medium capscisum, sliced

1 onion, sliced

2-3 tablespoons of curry powder

a pinch to 1/2 teaspoon of dried chilli flakes (start with less)

1/4 cup of vegetable stock

2 tablespoons of vegetable oil

a splash of sesame oil

a splash of G/F soy sauce

tumeric powder (optional for colour)

salt and white pepper to taste

  1. Soak rice noodles in enough hot water to cover until they are soft, roughly 20 minutes.
  2. Marinate tofu, carrots and capsicum in splash of sesame oil and soy sauce and with the chilli flakes for at least 10 minutes.
  3. Toast sesame seeds in dry pan and put to side.
  4. Fry onion until soft in vegetable oil, add curry powder and fry until it is combined and fragrant.
  5. Add tofu and vegies to fry pan and fry until vegetables are soft.
  6. Drain rice noodles, rinse with cold water and add to pan.
  7. Mix well and add stock.Stir and fry until stock is absorbed.
  8. Add salt (or soy sauce) and white pepper to taste. Serve with sesame seeds and sesame oil.

Ideally you should cook everything on high in a wok, if you have a small frypan or wok you might want to half this recipe. We have a gigantic frypan but look at how full it is without the noodles:

Serves 4-6. Toby is a big eater so it only serves 4 in our household but could serve 6 regular eaters. We always make enough for 4 so we can have leftovers for lunch the following day.

Chef suggestion: enjoy with pu-erh tea or cola

Enjoy!

Guest Blogger: The Veggy Side of Me – Aperizcubes Salty Rice Cubes

2 Jul

Meet our newest VBU! contributor – Laura, author of The Veggy Side of Me. Here she is in her own words,
“I’m Laura, I’m Italian but I’ve been living in Paris for 11 years, with a viking and 3 goblins.Why did I decide to become vegan…? I don’t think there is a reason, I changed with time, I grew up maybe, I read and this need came spontaneously. I’m not here to turn my blog-readers into vegans. I’m here to share my new food-discoveries, my thoughts.I’ve always loved cooking and testing/inventing new recipes makes my day; when I’m upset, when something goes wrong, but also when I’m happy I calm myself down, express my joy cooking. It’s a hobby, I guess, like watching the stars with my telescope.” Follow The Veggy Side of Me through: Facebook and the blog! Please welcome Laura!

20130602-125938.jpgRecently I’ve bought a Rice Cube, a funny tool to make … rice cubes! You can use it to mould sweet cubes, salty ones and the result is always great! Easy to use, your guests will love the new shape of your snacks, main courses or desserts!

My salty rice cubes are made of the following ingredients:
250 g of rice -mix 3 rice (red, wild, long), boiled and left in the fridge for 1 day (yes you can use your left overs …)
2 cherry tomatoes cut in very tiny pieces
1 organic lemon (juice + minced zest)
2 spoon of sesame seeds
1 spoon of poppy seeds
olive oil
salt
1 minced fresh red onion
Minced fresh herbs: verbena (I used just 3 leaves), thyme, oregano, fennel

In a large bowl, mix all the ingredients and season according to your taste with salt and olive oil. Then, using your new tool, make as many rice cubes as you want: you can build a pyramid, or a cubic triangle, single portions, decorate them with seaweed (sushi style)..but don’t forget to have fun!

Guest Blogger: Luminous Vegans – Eggless-cellent Salad

10 May

As we loom closer to Virtual Vegan Potluck we’re picking up steam here at VBU! and introducing a new blogger to the family. Please meet Ketty! Here she is in her own words, “Hello! I am Ketty from Luminous Vegans. I live in Atlanta with the other luminous vegan, Neal, and our two rescued greyhounds Nikko and Miles. Luminous Vegans was created out of my desire to show non-vegan friends and family that vegan food is delicious! It has since evolved into a vegan mish-mash of DIY projects, adventures, reviews and of course plenty of food! While I work a full time job, I love to blog in my free time because I feel like it’s one small way I can contribute to the movement, by showing people how easy it is to be vegan. We are just two ordinary folks. It doesn’t take a superhuman to show compassion.” Follow her adventures on Facebook. Please welcome Ketty!

I am a diehard fan of all dishes creamy and salady, two things that can be a vegan challenge. Inspired by this recipe from Nava Atlas, I whipped up this tasty eggless “egg” salad and I’ve been nomming on it for the past day. The ingredients are approximations, so adjust the seasonings as your mouth sees fit.

Eggless salad sprinkled with paprika atop a bed of mixed greens and sunflower sprouts.

In a food processor, I blended one 14 oz can of rinsed and drained chickpeas, 1 scant tbs of vegenaise, 1 tbs of nooch (nutritional yeast), 1 1/2 tbs of lemon juice, 2 tbs of sweet relish, 1 tsp of dijon mustard, a dash of turmeric, about 1/2-1 tsp of black salt (Kala Namak) and black pepper to taste.

I transferred the mixture to a mixing bowl and added 1 chopped stalk of green onions and

one package of extra firm silken tofu drained and diced. I slowly folded the onions and tofu into the “eggy” mixture because I didn’t want the tofu to break up too much.

This is what the final product looked like. The chickpeas are the “yolk” and the silken tofu bits are the “boiled egg whites”.

This is an eggless-cellent version of the omni egg salad. The texture and taste is spot on. The “eggy” taste comes from the black salt which is not actually black in color (it is pinkish) and adds a sulfury taste to dishes. I used about 1/2-1 tsp of black salt in this, adding small bits at a time and tasting it as I went b/c this stuff is strong. Thanks to abracapocus, I was able to find black salt for a whopping 99 cents at Taj Mahal Imports.

Eggless salad sandwich mixed with sunflower sprouts with a side of chips and homemade peach pico de gallo.

I loved egg salad pregan and this definitely satisfies that taste for me. I’ve had it atop greens and in a sammich and I still have some left over for another sandwich or salad. N hates creamy-salady stuff, so this one’s all for me!

Are there any dishes/foods that you love that your partner (friend, roommate, sister, brother, etc..) hates (and hence you get to hoard it all to yourself)?

Know of any other ingredients, like black salt, that magically transform a dish?

Guest Blogger: On the path to zen… – Chick’n Fried Tofu

10 Apr

There are vegans in Texas! One is Kerry, she writes a blog called On the path to zen…. Here she is in her own words, “I am a vegan working always on finding her zen. Not easy these days, but the journey is well worth it! I am a Master Gardener and a Reiki Master/Teacher, and these combine very nicely with living the life of zen.” Join On the path to zen… on Facebook too! Welcome Kerry!

Growing up in Texas, there are two dishes you can find served at a restaurant within a stone’s throw, no matter where you are. Barbecue and chicken fried steak.

And if you are in Texas, never, ever, ever, refer to chicken fried steak and country fried steak. Trust me on this.

As I have tried to explain to many meat eaters, I bet nine times out of ten it is not the meat they like so much as it is the flavors of the food. To that end I like to make dishes that even I-will-never-be-vegan folks will eat and proclaim it delicious.

Chicken Fried Tofu

One package extra firm tofu, frozen, thawed, pressed, sliced into 1/4″ slices

3 T. nutritional yeast

2 T. panko breadcrumbs

2 T. soy sauce

Old Bay seasoning

Salt

In one shallow bowl, combine the nutritional yeast and breadcrumbs and mix well. In another shallow bowl, pour in the soy sauce. Dip the tofu slices in the soy sauce and place in the breadcrumbs mixture, coat well on both sides. Place coated pieces on a sprayed baking pan. Sprinkle on some Old Bay and salt. Bake for 15 minutes, turn over, season and bake for another 15 minutes until golden brown. Serve. Enjoy!

I served mine with some peppered cream gravy, garlic mashed potatoes and green beans. Delish!

What I like most about this recipe is it is baked, not deep fried. Yummy, healthy AND cruelty-free!

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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Guest Blogger: A,B,C,Vegan – Cranberry Bread Salad

13 Dec

The holiday season is coming up and Esther from A, B, C, Vegan has a lovely Cranberry Bread Salad recipe for you. Esther took three years to transition to a full vegan lifestyle and understands the challenges new vegans encounter when they first start down this amazing path. She is now a Vegan Lifestyle Coach and plant-based nutritionist, offering personalized coaching for individuals looking to go vegan or merely incorporate some meatless meals and learn about eating healthier. She also offers menu consultation services, helping restaurants add meatless items to their menus to make more restaurants accessible for everyone.
Esther works and blogs at A,B,C,Vegan, where she helps new vegans, experienced vegans, and the merely curious explore this wonderful new world, giving inspiration, motivation, and community for a vegan lifestyle. She teaches the hows (recipes), the whys (health and compassion for animals), the whats (ingredients), and anything else readers want to see.

Esther is a graduate of the Main Street Vegan Academy, self-taught chef, soon to be graduate of the eCornell certification program in plant-based nutrition, and has her Master’s degree in teaching.

Follow her Blog, Facebook and Twitter. Welcome back Esther!

I so badly wanted to add some extra green to my Thanksgiving table, so I devised this salad. And promptly forgot to actually make it for Thanksgiving! But I had the ingredients, so I ended up making it for lunch that weekend… and the next day, and the next day, and the next day…. Yeah, it’s that good. I’ve been devouring it for over a week now and still not tired of it. It finally occurred to me what it reminds me of, and why I love it so much. My Grandpa used to make this cranberry bread for Thanksgiving, and this is basically that – in salad form. (It’s like the opposite of my green smoothies turned kale doughnuts.) Cranberries, walnuts, orange, all mixed together… it’s like the holidays in a bowl! Add this to your holiday table (works just as well for Christmas as Thanksgiving 🙂 ), and see if it doesn’t bring a little extra smile to your face. 🙂

cranberries walnuts kale orange salad

Cranberry bread in a bowl!

Cranberry Bread Salad

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