Category: Entree

Pacific Rim Vegetable Kabobs (vegan optional)

Pacific Rim Kabobs
Pacific Rim Kabobs

These Kabobs will fulfill all your grilled vegetable dreams. They are herbaceous, savory, bring umami, acid, salt, and even sweet tastes to your palate. You can, of course, choose the vegetables you like the best. Personally I would be perfectly happy with just tofu, mushrooms, and onions served with a green salad on the side. Perfection.

These can be a side dish, or an entree. I love to make these when we BBQ with friends. They eat them as a side, and I have a entree I adore.

Pacific Rim Kabobs

Ingredients

For the Marinade
  • 1 stalk fresh lemon grass, roughly chopped
  • 7 cloves fresh garlic
  • 1/2 cup fresh cilantro
  • 6 scallions, roughly chopped
  • 2 TBL natural peanut butter
  • 1/4 cup brown sugar
  • juice of 2 small limes, about 1/4 cup
  • 1/2 cup unsweetened plain yogurt (non-dairy or dairy)
  • 1/4 cup tamari
For Tofu
  • 2 TBL olive oil
  • 1 lb extra firm tofu cut into 1″ cubes
For the Vegetables
  • 8 oz white button mushrooms, halved
  • 1 medium onion cut into 1″ pieces
  • 8 oz cherry tomatoes
  • 1 red bell pepper, cut into 1″ pieces
  • 1 medium zucchini or yellow squash, cut into rounds

Instructions

  1. Combine all ingredients for the marinade in a blender and blend until smooth.
  2. Heat a large skillet over medium high heat for the tofu.
  3. Once skillet is hot add the oil, swirl to coat the bottom of the pan, and add the cubed tofu.
  4. Cook on the first side until golden grown, about 3 minutes.
  5. Flip tofu and cook, turning occasionally until all sides are golden brown.
  6. Toss tofu into a large container.
  7. Add all the cut vegetables into the same container as the tofu and top with the marinade.
  8. Stir tofu and vegetables to fully coat with marinade.
  9. Let everything sit for 4-6 hours.
  10. Once marinated use bamboo skewers that have been soaked for at least 20 minutes and skewer vegetables and tofu alternating vegetables to create beauty.
  11. Grill over an outdoor grill preheated to medium high, turning occasionally until slightly charred in places. This will take 10-15 minutes.
  12. Baste with leftover marinade as desired, and at the end of cooking.
  13. Serve hot, at room temperature, or cold as leftovers if there are any.

 

Mustgo Fried Rice with Sweet Chili “Chicken”

Fried Rice with Sweet Chili "Chicken"
Fried Rice with Sweet Chili “Chicken”

Mustgo is my favorite thing to eat. You know, this must go, that must go. I have a few meals in my collection that really don’t have much of a recipe because it changes depending on the odds and ends I have in my fridge. This is one of those. Requirements are some sort of leftover grain, I do prefer rice. Some vegetables, and, to really make it a meal a bit of vegan chicken and sweet chili sauce. This is one of my pregnancy cravings for sure. I think I made it every week for a month straight and ate it two meals a day until it was gone. Just thinking about it I feel like I should run out and get some Trader Joe’s Chicken-less strips and make it for dinner. I do make the fried rice part a lot without the chicken, but it really takes it to a new level.

I have to thank my friend Tatum for this idea as it was something she introduced to me back in grad school. The chili-vegan chicken part that is.

Fried Rice with Sweet Chili “Chicken”

Ingredients

  • Olive oil for cooking
  • 2 cups chopped vegetables of choice
  • I like onions, mushrooms, zucchini, some type of green such as kale, chard, or dandelion greens, or whatever I need to use up from the fridge)
  • 2 cups cooked brown rice, or mixture of brown rice and lentils
  • 2 TBL olive
  • 1 TBL tamari or soy sauce
  • salt to taste
  • juice from half a lemon (optional but recommended)
  • 1 8 oz package vegan chicken strips. I like Trader Joe’s Chicken-less strips
  • 1/3 cup sweet chili sauce. I pick mine up at the Asian grocery store, but there is often a version in the international food isle of most large grocery stores. Check to make sure it is free of dyes and anything else you are avoiding

Instructions

  1. Heat a large skillet over medium heat.
  2. Add a little oil, and whatever vegetables you like to cook the longest (onions for me), saute a few minutes, then add the next (mushrooms, zucchini, and greens). Cook until just tender.
  3. Meanwhile, heat a smaller skillet over medium heat.
  4. Add a little oil and the vegan chicken cooking, stirring frequently, until browned (3 -5 minutes).
  5. Turn off the heat, drizzle with sweet chili sauce, and stir to coat the “chicken”.
  6. Add rice to the cooked vegetables and cook a bit more to heat the rice through.
  7. Drizzle with 2 TBL olive oil, the tamari, a little salt, and the lemon juice, stirring to combine.
  8. Taste and adjust salt as needed.
  9. Top with cooked chili “chicken” and enjoy!

Quinoa Black Bean Bowl with Tahini Dressing- Power Bowl Without a Recipe

Quinoa Black Bean Bowl with Tahini Dressing
Quinoa Black Bean Bowl with Tahini Dressing

Power bowls are trendy. I love being trendy, so here is my version of a power bowl, and a few tips on how to make your own without a recipe.

This version of a power bowl is one of my favorite go-to meals when we have just about nothing in the house, or I don’t feel like cooking. It is perfectly healthy so you can feel virtuous eating it, then maybe finish with ice cream so you don’t get too high and mighty.

This is a perfect mix and match without a recipe recipe. Just use whatever you have around. I love quinoa in this, especially when cooked in mushroom broth, but any grain will do. Same for the greens. Whatever you have hanging around that you like in a salad will be good here. Beans are nice for a touch more texture and protein, but are optional. Any vegetable combination is good for the sauteed vegetables. I love the tahini dressing just because it adds hints of bitterness and acid to the finished product, but hey, if you have some dressing hanging out, just use it. Really, just throw whatever you have in a bowl or on a plate, top it with yummy dressing, call it a bowl and feel super trendy.

Quinoa Black Bean Bowl with Tahini Dressing

 Ingredients

Tahini Dressing – Or dressing of choice

  • 1/4 cup tahini
  • water to thin
  • 1 clove garlic, minced
  • salt to taste
  • 1-2 tsp lemon juice to taste
  • fresh herbs, minced (optional)

Other Ingredients

  • 2-4 cups fresh spinach or salad greens
  • 1-2 cups cooked quinoa – or other cooked whole grain
  • 1/2-1 cup cup cooked black beans – other beans or protein
  • 1-2 cups vegetables. I like a mixture of fresh and sauteed vegetables (In the bowl pictured I used onions, peppers, mushrooms, carrots, zucchini, scallions, and sundried tomatoes)
  • 2 TBL nuts or seeds of your choice (optional)

Instructions

  1. Make the tahini dressing by whisking the tahini and water together until it has reached your desired consistency. Start with a few teaspoons of water, whisk, and add more until it is how you like it.
  2. Stir in the garlic, salt, lemon juice, and herbs if you are using them.
  3. Divide the rest of the ingredients on two plates. I like to start with spinach, add quinoa, then beans, and finish with veggies.
  4. Drizzle the dressing over the top and you have a super healthy, quick meal.

Discussion:

What is important for successful power bowl?

  1. Various layers of flavor
  2. Different textures
  3. Mix of fresh and cooked ingredients
  4. Protein

How Does It All Work? 

The Flavor

  1. The vegetables and how you choose to cook them will be the base of your flavor profile. You could use fresh, cooked, or a mixture.
  2. I love to have something from all five tastes in my bowls. For this bowl used carrots for sweetness, salt on the sauteed vegetables and cooked beans, umami with mushrooms and by cooking my grains in mushroom broth, bitter in the tahini and acid in the lemon in the tahini dressing.
  3. The dressing you choose will add a ton of flavor to your finished dish. Make sure it is something you like. It can be as simple as a little oil and salt, or go ahead and make the tahini dressing. Use up a bottle from your fridge. It’s your meal, eat what you like.

Texture

  1. Every ingredient that you add will have it’s own texture (I hope!).
  2. Use a mixture of chewy (grains), crunchy (fresh vegetables, nut or seeds), soft (beans), and just right (cooked vegetables).
  3. When choosing what to add think of how the textures will balance each other. You don’t want everything to be crunchy or you’ll get sick of chewing. You don’t want it all to be soft because that would be gross. Just a bit of each is nice.

Mix of fresh and cooked ingrediewnts

  1. You could easily use only raw or only cooked ingredients here, I just like to cook my grains and I like some fresh veggies to mix it up.
  2. How you cook things does affect the nutritional value. Having a mixture brings a nice balance to your plate.
  3. Proteins are usually cooked and for a real power bowl you need some protein.

Protein 

  1. Add some, it’s good for you.
  2. I like beans. I like the texture and the taste. Canned or cooked at home will work. I often make this meal to use up odds and ends and use whatever type I have ready.
  3. If you don’t like beans use something else. Tofu, Seitan, Tempeh, Nuts, Seeds, Fish, Meat. Whatever you like will be perfect.

Vegan Nacho Cheese Sauce and Guacamole

Vegan Nachos with Cashew Cheese and Guacamole
Vegan Nachos with Cashew Cheese and Guacamole

I had nachos for dinner and they were delicious! I highly recommend that you try a big plate yourself sometime soon. These were topped with a delicious vegan nacho cheese sauce from Serious Eats with a few minimal changes to reduce the spice level for my pregnant self. I also added a saute of onions, mushrooms, and black beans, some perfect homemade guacamole, and a touch of salsa. My only regret is that I am too full for dessert.

By far the most time consuming part of these nachos is the sauce. It is well worth the effort. I am giving you the recipe for the nacho cheese sauce and guacamole. What else you want to add is up to you. I do strongly suggest that you heat your tortilla chips in the oven until warm and crispy (350 for 5-7 minutes watching them carefully so they don’t burn). I heated my chips, then piled them on a plate with my toppings. I find if you heat your toppings on the chips the chips get soggy. So, heat chips, pile with stuff, top with vegan nacho cheese and guacamole. Sit and eat in delighted silence.

The Best Vegan Nacho Cheese Sauce

Originally from Serious Eats with some modifications by me.

 Ingredients

  • 6 tablespoons vegetable shortening
  • 1 small onion, thinly sliced
  • 2 medium cloves garlic, thinly sliced
  • 1/2 teaspoon ground cumin
  • 1 teaspoon ground paprika
  • 1/2 teaspoon granulated garlic powder
  • 4 ounces russet potato (about 1/2 medium), peeled and thinly sliced
  • 4 ounces roasted cashews (about 1 cup)
  • 1/2 cup water
  • 1/2 cup unsweetened, unflavored nondairy milk
  • 1 teaspoon hot sauce (such as Frank’s)
  • 1 4 oz can fire roasted green chiles
  • Kosher salt to taste

Instructions

  1. Melt shortening in a medium skillet over medium heat. Add onion and garlic and cook, stirring, until completely softened but not browned, about 4 minutes. Add cumin, paprika, and garlic powder, Cook, stirring, until fragrant and mixture starts to sizzle, about 1 minute.
  2. Add potatoes and cashews and cook, stirring, until cashews are lightly toasted, about 2 minutes. Add water and nondairy milk. Bring to a boil, reduce to a bare simmer, and cook, stirring frequently, until potatoes are fully tender, about 10 minutes.
  3. Transfer mixture to the jar of a high-powered blender. Add hot sauce, 1/2 the green chilies, and a pinch of salt. Start on low speed and slowly increase speed to high. Blend on high speed until completely smooth, about 2 minutes, adding water a few drops at a time as necessary to thin to desired consistency. Season to taste with more salt.
  4. Add the other half of the chilies and pulse to combine leaving some pieces of chili. If you like your sauce smooth feel free to blend to your heart’s content.
  5. Cheese sauce can be stored in the refrigerator in a sealed container for up to 1 week. To reheat, microwave in 30 second increments, stirring in between, or reheat in a small pan on the stovetop, stirring constantly, and adding extra water to loosen sauce as necessary.

Guacamole

 Ingredients

  • 2 large perfectly ripe avocados
  • 2 small to medium cloves garlic, finely minced
  • 2 TBL red finely minced red or yellow onion
  • half a small jalapeno, finely minced, about 1 tsp. (optional)
  • 1 TBL minced fresh cilantro (optional)
  • 3 TBL minced fresh tomato (optional)
  • juice from half a small lime
  • salt to taste

Instructions

  1. Scoop out the flesh of the avocado and mash in a bowl large enough to give you some room to work.
  2. After the avocado is mashed to the consistency you desire mix in the rest of the ingredients. Start small with the lime and salt, and add more if you like.
  3. Try to refrain from eating it all before moving it to the table.

Vegan Peanut Noodles with Tempeh Croutons

Vegan Peanut Noodle Salad
Vegan Peanut Noodle Salad

As the weather gets warmer I want to have cooler foods. I especially love pasta salads. I will not argue the nutritional value of pasta, but just say it is delicious! This is a simple noodle salad topped with tempeh croutons and it gets better after a day or two in the fridge. It is also perfect for a pot luck as it is best served room temperature. This comes together quickly, and is perfect for lunch on the go, or a quick dinner. Serve with a yummy fresh salad to really brighten your meal.

Vegan Peanut Noodles with Tempeh Croutons

Ingredients

  • 1 package Tempeh cut into 1″ cubes
  • 2 TBL olive oil
  • 2 TBL tamari
  • 1 tsp chili powder
  • Udon noodles cooked according to package directions, drained, and cooled to room temperature
  • 1/3 cup peanut butter
  • 2 TBL lime juice
  • 2 TBL brown sugar
  • 2 TBL tamari
  • 1/4 tsp red pepper flakes

Instructions

  1. Heat a large case iron skillet over medium high heat.
  2. Add oil, swirl to coat the bottom of the pan, and add the tempeh.
  3. Cook, stirring occasionally until golden brown on all sides, 5-7 minutes.
  4. Turn off the heat and drizzle the tamari over the tempeh, stir, and sprinkle the chili powder over the tempeh, stir and set aside.
  5. In a large bowl combine the peanut butter, lime juice, brown sugar, tamari, and red pepper flakes whisking to combine.
  6. Add the cooked noodles and toss to coat with dressing.
  7. Top with tempeh croutons.

A Vegan Cinco de Mayo

Homemade Refried Beans
Homemade Refried Beans

I love Mexican food, and there is no better excuse for eating it than the 5th of May. There is a common misconception in the US that Cinco de Mayo is the Mexican independence day which is actually celebrated on September 16th. Cinso de Mayo actually celebrates the Mexican victory over French troops at the battle of  Puebla on May 5, 1862. As I said though, it is just a wonderful reason to thank Mexico for their delicious food and celebrate when spring actually comes to the East Coast.  It also happens to be my husbands, and my father-in-law’s birthday. It’s really just a wonderful and special day for me overall.

In case you want to celebrate I have a few recipes for you to choose from, or build a buffet of this holiday. Happy Cinco de Mayo and I hope the day is beautiful.

Vegan Mexican and Mexican Inspired Dishes

vegan refried beans
vegan refried beans

Refried Beans

 

 

 

Homemade vegan tortillas
Homemade vegan tortillas

Homemade Corn Tortillas

 

 

 

 

Black bean stew with Soyrizo
Black bean stew with Soyrizo

Soyrizo and Black Bean Stew

 

 

 

 

Vegan Lentil Tacos with Homemade Refried Beans
Vegan Lentil Tacos with Homemade Refried Beans

Lentil Tacos

 

 

 

 

Pizza Burrito
Pizza Burrito

Pizza Burrito

 

 

 

National Mojito Day Morita
National Mojito Day Morita

Morita – a Margarita/Mojito 

 

 

Easy Pasta with Soyrizo and Garlic

Garlic and Soyrizo Pasta
Garlic and Soyrizo Pasta

This is the last of the soyrizo recipes, at least for now… I did take a break for a bit for all the holidays, and now we need a quick throw together meal to make up for all the hardcore cooking. You might notice it is pretty similar to the topping for the baked potato from a few weeks ago. This pasta actually came first, and started the idea for the baked potato. This is also just a few things I usually have in my refrigerator and pantry just waiting to be used for a quick weekend lunch. This is one of my husband’s favorite throw together meals and he is always scraping the skillet for the last little bites. It is a hearty, satisfying, just a bit spicy, quick meal.

Quick and Easy Pasta with Soyrizo and Garlic

 Ingredients

  • 2 TBL olive oil
  • 1 medium yellow onion, sliced
  • 1 cup chopped kale, spinach, or whatever greens you have around (optional)
  • 5 small cloves garlic, minced
  • 1/2 package soyrizo
  • 1/2 cup vegetable broth or cooking water from pasta
  • 2 TBL vegan cream cheese
  • 2 TBL nutritional yeast
  • 1/2-1 cup tomato based pasta sauce, or tomato sauce from a can, or a few tablespoons tomato paste and 1/2 cup more vegetable broth.
  • 1/2 lb pasta of your choice cooked according to package directions

Instructions

  1. Heat oil in a large skillet.
  2. Add the onion and kale and cook, stirring occasionally until the onion and kale are soft, about 5 minutes.
  3. Add the garlic and saute for a few seconds making sure not to let it brown.
  4. Add the soyrizo, vegetable brother, cream cheese, nutritional yeast, and tomato sauce of choice and cook while stirring just until heated through.
  5. Add your cooked pasta to the skillet and toss together serving immediately.

Soyrizo and Black Bean Stew-Vegan

Black bean stew with Soyrizo
Black bean stew with Soyrizo

Wondering what to do with the other half of the package of soyrizo? This is one delicious option. A savory, satisfying stew that comes together in minutes. It can be made in the slow cooker or on the stove, with canned beans or homemade. Serve with some salad or a nice cabbage slaw and you have yourself a quick, easy, delicious meal. This recipe is from “The Vegan Slow Cooker”, a super fun cookbook with lots of pictures- My husband loves it. In fact, he was the first in our family one to make this stew; it is now a regular feature for busy weeks.

If you missed the previous week and are wondering, what the heck do I do with half a package of leftover soyrizo? Check out these baked potatoes with soyrizo and kale, and look for another recipe next week for a quick pasta dish using the leftover soyrizo. Just freeze the half package until then, it will be fine.

Soyrizo and Black Bean Stew

 Ingredients

  • 1 TBL olive oil
  • 1 small onion, diced
  • 1 clove garlic, minced
  • 1/2 green or red bell pepper, diced
  • 1/2 package (6oz) soyrizo
  • 2 15 oz cans, or 3 cups cooked black beans
  • 2 cups water
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • salt and pepper to taste

Instructions

  1. Heat oil in a large saucepan over medium heat.
  2. Saute the onions over medium heat until translucent, 3-5 minutes.
  3. Add the garlic and bell pepper and cook about 3 more minutes until starting to soften.
  4. Combine cooked vegetables, and the rest of the ingredients in a slow cooker, or in a large pot on the stove.
  5. For the slow cooker cook on low for 6-8 hours.
  6. On the stove cook 20-40 minutes over low heat, stirring regularly. You may need to add more water if the stew begins to look dry.
  7. Top with whatever looks good to you. I like some fresh cilantro, bell peppers, and sometimes cucumber. It adds a nice crunch and some freshness to the dish.

Vegan Soyrizo Baked Potatoes – an easy, comforting meal.

Baked Potato with Soyrizo and Kale
Baked Potato with Soyrizo and Kale

Some nights I just need to eat a potato, and spend less that 15 minutes cooking. This is one of my go-to recipes for those nights. Super easy, filling, nutritious, and delicious. I know some people area all like “potatoes are bad”, but they aren’t. They are delicious, less than 2o0 calories a potato, full of vitamin C, B-6, and potassium. And they’re yummy. If you’re still worried this recipe would also be good with a baked sweet potato, or squash, or smashed parsnips, cauliflower, or turnips. Choose your yummy fall/winter vegetable and go to town.

You might notice in the next few weeks that I am slightly obsessed with soyrizo. It is so richly flavored you can totally get past the fake meat thing. I really don’t like the taste of fake meat, but soyrizo is just swimming in spices and savory goodness. So, the next few weeks will highlight quick and easy meals, but also meals made with soyrizo. Forgive me if you don’t share my obsession. However, if you haven’t tried it, go out and get some. -Do read the package if you are vegan as some brands contain milk. For this week, after you make this baked potato happiness on a plate, you can either use the other half of the soyrizo package to make pizza burritos (this is what I recommend), or freeze it and wait for next week when I post another quick and easy recipe that uses soyrizo.

Baked Potato with Soyrizo and Kale (vegan)

 Ingredients

  • 4 large baking potatoes
  • 2 TBL olive oil
  • 1 medium yellow onion, sliced
  • 2 cups chopped kale
  • 3 cloves garlic, minced
  • 1/2 package soyrizo
  • 1/2 cup vegetable broth, beer, or water
  • 2 TBL vegan cream cheese
  • 2 TBL nutritional yeast

Instructions

  1. Preheat oven to 400
  2. Poke a few holes in the potatoes with a fork, place in the oven right on the rack, and bake until they are soft on the inside 45-60 min. I test them by squeezing them (with a potholder) and when you can feel the inside give they are ready.
  3. Meanwhile (when you have about 15 minutes until the potatoes are done), heat a large skillet over medium heat.
  4. Saute onions until just softened, about 3 minutes.
  5. Add kale and continue to cook for 2 more minutes.
  6. Add Garlic and cook briefly, about 30 seconds, then add soyrizo, vegetable broth, cream cheese, and nutritional yeast.
  7. Stir frequently and cook until heated through, about 3 more minutes.
  8. When potatoes are done, split them lengthwise and top with soyrizo mixture.

Toddler Superfood Oatmeal

Toddler Superfood Oatmea
Toddler Superfood Oatmeal

So my lovely little baby is a picky eater. How did this happen? The good thing is she is picky like me. It isn’t green foods, or vegetables she avoids, no, it is some sort of structure that only she know. It is starting to get better, but until then I just keep making this oatmeal in huge batches because it is all she wants to eat.  I shouldn’t complain since this is just about the healthiest thing I could get into her, but still.

You can mix and match what goes in here depending on what your toddler is into. Mine will only eat it if there are pieces of green that she can see. She turned up her nose and wouldn’t even try my apricot almond oatmeal the other. day. Whatever. I do try to mix it up a bit and add different grains, vegetables, and cheese on and off. I even put some chicken in one time and she ate that, as long as it was in the oatmeal. Not on it’s own, that just wouldn’t make sense.

If your little lovely doesn’t like vegetables you could hide them by using a white carrot and peeling the zucchini, just leave out the spinach. You could also make it sweet by swapping the broth for sweetener, maybe adding some cinnamon.

Good luck with your picky eater!

Toddler Superfood Oatmeal

Ingredients

  • 1 cup water
  • 1 small carrot, peeled and shredded
  • 1/2 small/medium zucchini, shredded
  • 1/2 cup rolled oats
  • 1/2 tsp mushroom broth powder or mushroom bullion
  • 1 TBL chia seeds
  • 1 TBL hemp seeds
  • 1 cup fresh spinach, chopped
  • 1 TBL nutritional yeast
  • 1 TBL olive oil (optional)
  • 1/4 cup cottage cheese (optional)

Instructions

  1. Put water, carrot, and zucchini in a small saucepan and bring water to a boil.
  2. Once water is boiling stir in the oats.
  3. Add chia and hemp seed and stir briefly.
  4. Continue to cook, stirring occasionally, until water is almost absorbed, 3-5 minutes.
  5. Add spinach and nutritional yeas, stir and cook until the oatmeal is the consistency you prefer.
  6. Stir in olive oil and cottage cheese if using.