I needed some comfort food, dammit! And a cheeze berger really hit the spot. I used a whole wheat keiser roll, cheddar Daiya, Boca vegan patty, lettuce, tomato, vegenaise and ketchup. Just the way I like em, with a pickle on the side. :)
Tuesday, February 16, 2010
Cheeze Berger
I needed some comfort food, dammit! And a cheeze berger really hit the spot. I used a whole wheat keiser roll, cheddar Daiya, Boca vegan patty, lettuce, tomato, vegenaise and ketchup. Just the way I like em, with a pickle on the side. :)
Tuesday, February 9, 2010
Pizza Supreme
Pizza Pizza! My favorite! Good thing you can make some really good cheezy-melty vegan pizza with the right ingredients. I enjoy making my own whole wheat dough (It's actually super easy in the food processor. I'll post a recipe next time I make it), but when I go to Whole Foods I usually pick up some of their whole wheat dough and put it in the freezer. It is so convenient-- just set it out on the counter for a few hours until it has thawed.
I am also lucky that my boyfriend is good at tossing the pizza dough. I'm not so good at that part so I prep the veggies while he builds the pizza.
Ingredients:
Plain pizza sauce (preferably from a jar not a can)
Sprinkle of Basil
Sprinkle of Oregano
Shredded Cheese alternative mozarella style (use a fine grater so that it melts more easily)
Sliced Mushrooms
Diced Green Pepper
Diced Red Onion
Boca Ground Crumbles
Yves "Pepperoni"
More Cheeze (I normally use Daiya or Follow Your Heart brand)
Bake at about 450 until the crust is completely done and cheeze starts to brown just a little. Make sure that the middle gets done!
Top it off with some vegan "Parmesan" and crushed red pepper.
I am also lucky that my boyfriend is good at tossing the pizza dough. I'm not so good at that part so I prep the veggies while he builds the pizza.
Ingredients:
Plain pizza sauce (preferably from a jar not a can)
Sprinkle of Basil
Sprinkle of Oregano
Shredded Cheese alternative mozarella style (use a fine grater so that it melts more easily)
Sliced Mushrooms
Diced Green Pepper
Diced Red Onion
Boca Ground Crumbles
Yves "Pepperoni"
More Cheeze (I normally use Daiya or Follow Your Heart brand)
Bake at about 450 until the crust is completely done and cheeze starts to brown just a little. Make sure that the middle gets done!
Top it off with some vegan "Parmesan" and crushed red pepper.
Monday, February 8, 2010
Guacamole es delicioso...
Today I had a couple avocados that needed to be eaten so I made guacamole and nachos for my afternoon snack. I'm always in the mood for guacamole!
Ingredients:
2 Avocados
Minced red onion
Diced Tomatoes
Minced Jalapeno
Chopped Fresh Cilantro
Lime juice
for seasoning I use salt, cumin and cayenne pepper.
Here's a pic of the ingredients before they were mixed
Just smash all the ingredients together with a fork until they're all mixed.
For my afternoon snack (merienda), I topped the chips with Daiya cheddar style and some black beans that I cooked last night in my pressure cooker. We also have this amazing salsa that's local and has chipotle and green onion in it.
Open wide! haha
Ingredients:
2 Avocados
Minced red onion
Diced Tomatoes
Minced Jalapeno
Chopped Fresh Cilantro
Lime juice
for seasoning I use salt, cumin and cayenne pepper.
Here's a pic of the ingredients before they were mixed
Just smash all the ingredients together with a fork until they're all mixed.
For my afternoon snack (merienda), I topped the chips with Daiya cheddar style and some black beans that I cooked last night in my pressure cooker. We also have this amazing salsa that's local and has chipotle and green onion in it.
Open wide! haha
Sunday, February 7, 2010
Simple Potato Salad
Tonight's dinner will include pulled BBQ sandwiches, baked beans, and potato salad. The baked beans are from Trader Joe's (canned) and the pulled BBQ is also bought pre-packaged (see previous post). Potato salad is something that I love to experiment with; each batch is a little different from the time before.
Ingredients:
Baby red potatoes and fingerling potatoes (but any type will do)
Diced red onion (1/4 cup)
Diced heart of palm (about 3 short stalks)
1/2 Minced kosher dill pickle
Vegenaise
A dab of Grey Poupon
Oregano
Basil
Salt and pepper
Sprinkle of cayanne
Cut the potatoes into bite size pieces. I kind of half-peeled them, because a little skin with this type of potato is good.
Put them in a pot of cold water and bring to a boil. Simmer for about 20 minutes. Then, drain and rinse with cold water.
Mix in the onions, pickle, palm heart and spices and allow to cool for about 20 minutes.
Then, mix in some spoonfuls of Vegenaise and a dab of Grey Poupon. Put it in the refrigerator to cool. :)
Ingredients:
Baby red potatoes and fingerling potatoes (but any type will do)
Diced red onion (1/4 cup)
Diced heart of palm (about 3 short stalks)
1/2 Minced kosher dill pickle
Vegenaise
A dab of Grey Poupon
Oregano
Basil
Salt and pepper
Sprinkle of cayanne
Cut the potatoes into bite size pieces. I kind of half-peeled them, because a little skin with this type of potato is good.
Put them in a pot of cold water and bring to a boil. Simmer for about 20 minutes. Then, drain and rinse with cold water.
Mix in the onions, pickle, palm heart and spices and allow to cool for about 20 minutes.
Then, mix in some spoonfuls of Vegenaise and a dab of Grey Poupon. Put it in the refrigerator to cool. :)
Los Tacos Mas Ricos
I love making vegan tacos. They're even better when you have Daiya cheddar "cheese" to melt on top. I am so happy that my nearest Whole Foods decided to carry it (in the refrigerated vegan section).
For this meal, I used frozen Boca ground veggie crumbles. (Make sure to read the labels on these type of products, though, because some Boca or Morningstar Farms (etc.) products contain eggs or milk. Always double check.) I sauted some garlic, onion, and green pepper and jalapeno to season the "beef." I also added cayane, salt, pepper, and cumin. After the veggies have sauted for a couple minutes just mix in the crumbles, heat, season, and enjoy. Quick and easy.
I like to put Daiya, tomatoes, lettuce, fresh cilantro, and salsa on my tacos. And I made a little taco salad on the side. So good!
For this meal, I used frozen Boca ground veggie crumbles. (Make sure to read the labels on these type of products, though, because some Boca or Morningstar Farms (etc.) products contain eggs or milk. Always double check.) I sauted some garlic, onion, and green pepper and jalapeno to season the "beef." I also added cayane, salt, pepper, and cumin. After the veggies have sauted for a couple minutes just mix in the crumbles, heat, season, and enjoy. Quick and easy.
I like to put Daiya, tomatoes, lettuce, fresh cilantro, and salsa on my tacos. And I made a little taco salad on the side. So good!
Saturday, February 6, 2010
Veg BBQ
In honor of the Superbowl tomorrow, I thought I would post about one of my favorite "I don't feel like cooking" meals: pulled BBQ sandwiches. Sooo easy you just heat up the BBQ, toast the bun, garnish with lettuce and enjoy.
I have tried a couple types of pre-made BBQ non-meats and I like them both. The Lightlife Smart BBQ is my favorite of the two because it's a little more tangy and the protein is in smaller pieces. You can find them in the refrigerated section at most supermarkets along with the veggie lunch meats, tofu, etc.
I have tried a couple types of pre-made BBQ non-meats and I like them both. The Lightlife Smart BBQ is my favorite of the two because it's a little more tangy and the protein is in smaller pieces. You can find them in the refrigerated section at most supermarkets along with the veggie lunch meats, tofu, etc.
Sunday, January 24, 2010
Savory coconut milk soup
This is an improvised soup that turns out a little different each time I make it. Here's what this weekend's edition turned out like.
Ingredients:
Vegetable stock
Coconut milk
Diced onion
Minced garlic
Diced shallot
Red potatoes cut into cubes
Chopped carrots
Diced green pepper
Shredded savoy cabbage
Sliced shitake mushrooms
Sliced crimini mushrooms
Extra firm tofu cut into cubes
Water chestnuts
Cilantro
Cooked brown rice
Sriracha hot sauce
First, I put a little oil in the pot and sauted the onions and garlic for a couple minutes. Then, I added the vegetable stock and cooked the potatoes and carrots for about 10 minutes on their own. When the potatoes were tender I added the rest of the veggies and tofu.
Finally, I added coconut milk, more vegetable stock, and cooked rice and let it all simmer on the stove.
(In the past, I have served the rice separately and then poured the soup over top. This time I just added it in the soup because I only had about 1/2 cup of rice in the pantry.)
Ingredients:
Vegetable stock
Coconut milk
Diced onion
Minced garlic
Diced shallot
Red potatoes cut into cubes
Chopped carrots
Diced green pepper
Shredded savoy cabbage
Sliced shitake mushrooms
Sliced crimini mushrooms
Extra firm tofu cut into cubes
Water chestnuts
Cilantro
Cooked brown rice
Sriracha hot sauce
First, I put a little oil in the pot and sauted the onions and garlic for a couple minutes. Then, I added the vegetable stock and cooked the potatoes and carrots for about 10 minutes on their own. When the potatoes were tender I added the rest of the veggies and tofu.
Finally, I added coconut milk, more vegetable stock, and cooked rice and let it all simmer on the stove.
(In the past, I have served the rice separately and then poured the soup over top. This time I just added it in the soup because I only had about 1/2 cup of rice in the pantry.)
Kimchi
This is a really easy recipe for kimchi. It is different from other types of kimchi that I have eaten before, but for how quick and simple it is, I really like it. Mark Bittman's cookbook "How to Cook Everything Vegetarian" really does live up to its title. I can always find a simple, delicious recipe for just about anything I feel like cooking up.
This time, I used savoy cabbage but you can use any type of cabbage for kimchi. I also just estimated on the other ingredients because I was making a small batch. Bittman uses green onions in his recipe, but I used a shallot instead because that's what I had.
Ingredients:
Cabbage separated into leaves
Coarse salt
Soy sauce
Minced garlic
Minced shallot/green onion
Red pepper flakes
Sugar
First, layer the cabbage leaves in a colander and sprinkle salt on each layer. Put a bowl under the colander to collect water. Place something on the cabbage to weigh it down so that any excess water drips out. Let it sit for a couple hours until the cabbage is wilted, then rinse thoroughly and chop the cabbage.
Make a sauce with the rest of the ingredients in a bowl. Then pour the sauce on the cabbage, mix it all together and it's ready to eat. Put it in a jar and it will keep in the fridge for up to a week.
This time, I used savoy cabbage but you can use any type of cabbage for kimchi. I also just estimated on the other ingredients because I was making a small batch. Bittman uses green onions in his recipe, but I used a shallot instead because that's what I had.
Ingredients:
Cabbage separated into leaves
Coarse salt
Soy sauce
Minced garlic
Minced shallot/green onion
Red pepper flakes
Sugar
First, layer the cabbage leaves in a colander and sprinkle salt on each layer. Put a bowl under the colander to collect water. Place something on the cabbage to weigh it down so that any excess water drips out. Let it sit for a couple hours until the cabbage is wilted, then rinse thoroughly and chop the cabbage.
Make a sauce with the rest of the ingredients in a bowl. Then pour the sauce on the cabbage, mix it all together and it's ready to eat. Put it in a jar and it will keep in the fridge for up to a week.
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