Tag: vegetarian

Mexican Fried Rice (vegan and gluten free)

Vegan Mexican Fried Rice
Vegan Mexican Fried Rice

We are in between holidays right now. The perfect time to basically eat all the leftovers, clean out your pantry and freezer, and get ready for the next round of cooking. At times like these one must use what you have to make delicious food that eats as a perfectly composed meal, but takes little planning or preparation. I say between the holidays, but really, with two under two this is every day.

This Mexican Fried Rice was developed with bits and odds from my kitchen. It turned out so well my mother and my husband told me I had to blog it. Super simple, rich, just a little different, easy, and delicious. Feel free to mix and match veggies from what you have on hand. Same with the beans, kidney, pinto, black, or pretty much any bean you like would work just fine here.

Mexican Fried Rice

 Ingredients

  • 1 cup brown rice, cooked in mushroom or vegetable broth (or whatever leftover rice and add a bit more salt to the whole mix)
  • 2 TBL olive oil
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 1 other bell pepper (white, red, yellow, orange) diced
  • 1 cup sliced mushrooms
  • 1 small zucchini, diced
  • 3 large cloves garlic, minced
  • 1 15 oz can kidney beans, drained
  • 1 7.5 oz can El Pato tomato sauce, or other enchilada sauce (100% prefer El Pato)
  • 1/4 cup minced fresh cilantro
  • 2 TBL nutritional yeast
  • Salt to taste.
  • Optional cheese to top

Instructions

  1. Cook rice in vegetable broth according to package directions.
  2. Heat a large skillet over medium heat.
  3. Add oil, and saute onion and mushrooms for a few minutes, until starting to soften.
  4. Add zucchini and cook about 2 minutes more.
  5. Add bell pepper and cook until just starting to soften 2-3 minutes.
  6. Add coked rice, garlic, kidney beans, and El Pato stirring to combine.
  7. Stir in nutritional yeast and garlic, taste, and add salt as needed.
  8. Sprinkle with cilantro and cheese if using and serve hot.

Easy Vegan Gravy Without a Recipe-Thinking Thanksgiving

Vegan Gravy
Vegan Gravy

Thanksgiving is coming!! I can’t wait! I love a holiday dedicated to food, especially comfort food. A necessary addition to any Thanksgiving table is gravy. Creamy, umami filled, and delightfully full of vegetables it is the perfect addition to your table, Thanksgiving or otherwise.

Some people think that gravy can be tricky, but it doesn’t have to be. It can me a simple process, and one that is easily adapted to various dietary needs such as vegan or gluten free. It is also something that is so very quick to make and delivers flavor as if you have been slaving for hours. When we have just odds and ends in the house I’ll make gravy to top biscuits for breakfast, or to finish potatoes or other fall vegetables for a quick and hearty dinner.

Easy Vegan Gravy

 Ingredients

  • 4 TBL olive oil
  • 1/4 cup all purpose flour, or garbanzo bean flour if gluten free
  • 1 1/2 cup water or veggie broth
  • 3/4 cup non-dairy milk or more vegetable broth
  • a few teaspoons of dried herbs and spices: thyme, sage and black pepper rule my standard gravy
  • 2 TBL nutritional yeast for an earthy flavor (optional)
  • 1-2 tsp of lemon juice or Dijon mustard for a little acidity and balance
  • 0-4 cups cooked vegetables (otional) My favorite combination is onions, mushrooms, and kale
  • 0-2 cups lentils, garbanzo beans, or fake meat (optional)

Instructions

  1. Heat oil in a large skillet.
  2. Whisk in flour and cook while stirring until it starts to brown and become fragrent.
  3. Quickly whisk in the vegetable broth and milk and cook about 5 minutes to thicken. If too thick add more milk or water.
  4. Stir in the rest of the ingredients and cook 3-4 more minutes to heat everything through.
  5. Taste and add salt and pepper to your liking.

Discussion:

What is important for successful gravy?

  1. Creamy texture
  2. Flavor
  3. Add-ins

I I like to think of gravy as a beautiful vegetable filled umami bomb. It is a versatile vehicle for bringing vegetables and protein, a way to round out a meal, and the perfect sauce. It is an easy process to make gravy and you can easily change things up to fit your mood and your pantry.

 

How Does It All Work? 

The Texture 

Balancing ingredients for the proper texture.

  1. The ratio of flour to liquid above has worked well for me, however, feel free to adjust it to your preference. The ratio will also be slightly different if you are using different flour such as garbanzo bean flour. Start with the ratio I have listed, then add more flour to make it thicker, or more liquid to thin it out. Make sure to cook the gravy before attempting to make it thicker as cooking with thicken the texture.
  2. To incorporate the flour you can either mix it with cold liquid until smooth, then whisk into the hot pan, or you can sprinkle the flour into hot fat, suck as oil (equal parts flour and fat) and cook while whisking until it starts to brown and begins to smell fragrant. Then add liquid.
  3. Vegetables are optional, so are beans. The will affect the overall texture so think about how you want them cooked before adding them.

Flavor

Optional additions for flavor

  1. I pretty much always use a mixture of non-dairy milk and vegetable broth (or water and vegetable broth powder), however, I have used just water when I’m out of milk. The balance of these will affect the flavor.  Just water makes it a little less cream and less rich. More milk can make it taste more like the milk you are using, just be sure to have a type of milk you want to eat in gravy. If you use sweetened vanilla almond milk it will taste like a nasty vanilla flavored gravy,
  2. Herbs are your friend. If you are using dried herbs, add them in the beginning. If you are using fresh, add them at the end. I love thyme, sage, and black pepper for a fall gravy. I might leave out the sage and add smoked paprika and vegan sausage for a breakfast gravy, or just salt and pepper with lots of vegetable broth for a lighter version.
  3. Nutritional yeast, lemon, and Dijon mustard are some of my favorite other additions to boost flavor.
  4. The vegetables you choose to add in will also affect the flavor. I nearly always use onions, often mushrooms and kale. Celery, onions, and carrots would lean toward a more traditional chickeny flavor.
  5. Don’t forget the salt!

 

Add-ins

More flavor, more texture, and all the fun

  1. Your gravy can be as simple as the vegetable broth that has been thickened and a few herbs and spices, but feel free to add anything else you like.
  2. Protein- I love adding cooked brown lentils to my gravy. The texture is fun and it adds a big punch of nutrients. Other options are garbanzo beans which I like to mash a bit and/or pre-made veggies sausage or other fake meat products.
  3. Vegetables- as in this recipe I usually use onions, mushrooms, and kale. The combination is delicious. Other options are anything in your fridge. I do a breakfast gravy with carrots, celery, red peppers and lentils. My daughter loves the addition of peas. Try things out as you have them available.

Pumpkin Zucchini/Carrot Muffins-Vegan

Pumpkin Zucchini/Carrot Muffins
Pumpkin Zucchini/Carrot Muffins

And the quest for vegetables in everything continues. These are some delightful little muffins filled with vegetables, yet sweet and satisfying enough for an adult snack with tea. Whole grain, lightly sweet, nutritious, toddler and husband approved. I’m still on my pumpkin kick. Partially because my daughter loves the pumpkin pancakes so much I always have a half can of pumpkin in my refrigerator, and partly because it’s fall.

For these muffins either shredded zucchini, or carrots, or a mixture of both works beautifully. If you want them a little sweeter you could also sub in shredded apple, but, well, apple isn’t a vegetable…

Pumpkin Zucchini/Carrot Muffins

 Ingredients

  • 2 cups spelt flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1/8 tsp ground nutmeg
  • 1/2 tsp salt
  • 1 1/2 cups shredded zucchini or carrots or mixture of both
  • 1 cup pumpkin puree
  • 1/3 cup non-dairy milk
  • 1/3 cup molasses
  • 3 TBL sunflower or olive oil
  • 1/2 cup seeds or chopped  nuts (flax, chia, pumpkin, walnuts or almonds)-optional

Instructions

  1. Prepare a 12 cup muffin pan with paper liners or a light coating of oil and preheat oven to 375.
  2. In a medium bowl whisk together the flours, baking soda, spices, and salt. Stir briefly.
  3. Add the zucchini/carrots and pumpkin puree, milk, molasses, oil, and seeds or nuts if using stirring to combine.
  4. Divide batter evenly into muffin cups and bake for 20-23 minutes until a toothpick inserted in the center comes out clean.
  5. Remove from pan and cool a few minutes before enjoying.

 

Pumpkin Spice Pancakes

Pumpkin Spice Pancakes
Pumpkin Spice Pancakes

I have been in a pumpkin mood because, you know, fall. Also, it is a super easy ingredient to add to most anything and goes with my theme of veggies in everything! These pancakes are particularly good. My daughter loves them, and one of her friends calls them “cookies”. I always make a big batch and use leftovers for snacks. My daughter and her friend will sit on a park bench together eating these pancakes cold and going “mmhhmm”. It’s pretty rewarding, as you know, a toddler will never hide their feelings about food.

These pancakes are spiced for fall, light,  fluffy, and totally delicious. They could easily be made vegan with and egg substitute of your choice and non-dairy milk and yogurt.

Pumpkin Spice Pancakes

Ingredients

  • 1 small banana
  • 1 cup pumpkin
  • 2 eggs or egg substitute
  • 1 tsp pure vanilla extract
  • 1 1/4 cups spelt or whole wheat flour
  • 1/4 cup all purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/8 tsp each ginger and cloves
  • dash of nutmeg
  • 1/2 cup plain yogurt -nondairy is fine
  • 1/2 cup milk – nondairy is fine

Instructions

  1. Mash banana in a medium bowl with the pumpkin puree.
  2. Add eggs and vanilla whisking to combine.
  3. Add flour, baking powder, baking soda, salt, spices, yogurt, and milk and stir together. If mixture needs more liquid add it to your desired consistency. Thicker batter makes thicker pancakes, thinner batter makes thinner pancakes.
  4. Heat a large skillet, I use my biggest cast iron pan, over medium heat.
  5. Once pan is hot add a small amount of oil to prevent pancakes from sticking.
  6. Pour batter into the pan making sure to leave enough room between the pancakes to flip them!
  7. Cook on first side until bubbles that form on pancakes burst and edges start to dry out.
  8. Flip and cook until golden brown on second side.
  9. Serve hot.

Vegan Falafel

Vegan Falafel
Vegan Falafel

Falafels are one of my favorite foods, when done correctly. They can easily be dry or tasteless, but when perfectly crunchy on the outside, light on the inside, and bursting with flavor they are delicious! The trick to perfect falafel is to used soaked, but not cooked, chickpeas. The texture is far superior to those falafels using cooked chickpeas. I also love the addition of lots of fresh herbs in this recipe. These flalafel are also surprisingly easy and quick as long as you remember to soak the chickpeas the night before and you use a food processor to bring everything together.

I suggest making a double batch if you plan to share.

Falafel

 Ingredients

  • 1 cup dried chickpeas
  • 1/2 large onion, roughly chopped (about 1 cup)
  • 1/4 cup roughly chopped fresh parsley
  • 1/4 cup roughly chopped fresh cilantro
  • 1 teaspoon salt
  • 1/2-1 teaspoon dried hot red pepper
  • 4 cloves of garlic
  • 1 teaspoon cumin
  • 1 teaspoon baking powder
  • 4-6 tablespoons flour or chickpea flour if gluten free
  • Soybean or vegetable oil for frying
  • Chopped tomato for garnish
  • Diced onion for garnish
  • Tahini sauce
  • Pita bread or salad

Instructions

  1. Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.
  2. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.
  3. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.
  4. Form the chickpea mixture into balls about the size of walnuts.
  5. Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels.
  6. Using either salad or pita, top with flalafel and any garnishes of your choice.

BBQ Tofu over Tater Tots with Cheese (vegan or not)

tater tots with BBQ tofu
tater tots with BBQ tofu

Today is my 5th wedding anniversary! I can’t believe time has gone so fast! So many things have happened in the last five years, and there is no way we would have pictured ourselves in Cambridge, MA with two kids on our wedding day! Holy Cow! To honor this momentous occasion I am compiling a list of my husband’s favorites from the blog. All of them are delightful vegan comfort foods.

The featured recipe is one of the easiest things to make, and one of my husband’s favorites. I say that a lot; it must mean that whatever I’m making is his favorite. This is simply frozen tater tots that are baked, then topped with cheese and tofu smothered in BBQ sauce. Oh, so good! If you’re looking for a different kind of comfort see below.

Peanut Butter Cup Ice Cream

Vegan Nachos 

Chocolate Brownies with Cheesecake Swirl

Lemon Meringue Pie 

Lasagna

Pizza Burritos 

Tater Tots with Cheese and BBQ Tofu

 Ingredients

  • 1/2 bag frozen tater tots cooked according to package directions
  • 1/2 cup cheese (vegan or not depending on your preference)
  • 1/2 lb tofu
  • 1/2 cup of your favorite BBQ sauce

Instructions

  1. Cook the tater tots.
  2. When they are done sprinkle with cheese and heat just long enough to melt the cheese, about 3-5 minutes.
  3. Cook the tofu using my making tofu tasty directions.
  4. Turn off the heat and pour the BBQ sauce over the top, stirring to combine.
  5. Divide tater tots and cheese onto two plates and top with tofu.

Vegan, Gluten-Free, Veggie-full Cashew Mac and “Cheese”

vegan gluten free mac n cheese
vegan gluten free mac n cheese

Here is traditional “kid food” made in a way I am comfortable serving it to my daughter. I use the gluten free noodles simply because it is a way to get different grains into her diet and the brand I choose is nutritionally dense compared to traditional dried pasta. I also add in some grated zucchini because the texture fits right in. The sauce is vegetables and nuts. How awesome is that?! Again, nutritionally dense, and very yummy. My husband and I love this mac and cheese. It tastes very similar to my other vegan mac n cheese  but uses a few different ingredients to keep it gluten free.

Vegan, Gluten-Free, Veggie-full Cashew Mac and “Cheese”

 Ingredients

  • 8-10 oz gluten free pasta
  • 1 cup grated zucchini
  • 3/4 cup peeled and cubed russet potato (1 small)
  • 2 TBL sliced carrot (1 very small)
  • 1 tsp white vinegar
  • 1 tsp salt
  • 1/4 cup raw cashews
  • 3/4-1 cup reserved cooking water
  • 2 TBL nutritional yeast
  • 2 TBL tahini
  • 1 1/2 tsp dijon mustard
  • 1 1/2 tsp tomato paste
  • additional salt to taste

Instructions

  1. Cook pasta according to package directions.
  2. During the last minute of cooking throw in the zucchini to soften it before draining everything together.
  3. Meanwhile:
  4. Place potato and carrot in a small saucepan and cover with cold water.
  5. Add the vinegar and 1 tsp salt to water, bring everything to a boil partially covered, and boil for about 10 minutes.
  6. Add the cashews and continue to cook until the potatoes and carrots are completely tender, about 5 minutes more. They are done when they slide off a fork that is inserted into a piece of potato or carrot.
  7. Drain potatoes and carrots reserving at least 3/4 cup of the cooking water.
  8. Transfer potatoes, carrots, cashew, and 3/4 cup cooking water to a blender.
  9. Add nutritional yeast, tahini, mustard, and tomato paste and blend until smooth.
  10. Taste, and adjust salt as needed.

Banana Zucchini Baked Oatmeal Muffins

Banana Zucchini Baked Oatmeal Muffins
Banana Zucchini Baked Oatmeal Muffins

Are you suffering from an overabundance of zucchini? I’m here to help. These delightful oatmeal muffins are the perfect healthy make ahead breakfast or snack that sneak in a some zucchini. They are perfect cold from the refrigerator, reheated, hot from the oven, and they even freeze well! This is also a wonderful place to get a few more veggies into my lovely daughter. She loved these, even sneaking them off the cooling rack as soon as they came out of the oven. With no added sugar, and filled with fruit, vegetables, and whole grains I was perfectly happy to let her “sneak”.

Banana Zucchini Oatmeal Muffins

Adapted from www.hummusapien.com

Makes 12 servings

 Ingredients

  • 2 tbsp ground flaxseed or chia seeds + 6 tbsp water (alternatively, you can use 2 eggs)
  • 2 medium to large over-ripe bananas
  • 2 small zucchini, grated (don’t squeeze water out)
  • 1 tsp vanilla extract
  • 2 cups old-fashioned rolled oats
  • 1 tbsp baking powder
  • 1 tsp cinnamon
  • ¼ tsp salt

Instructions

  1. Preheat oven to 375F. Spray a muffin tin with cooking spray or grease with coconut oil.
  2. Place flax and water in small bowl. Stir and set aside to “gel.”
  3. Place bananas in a large bowl and mash with a fork. Add grated zucchini, vanilla extract, and flax mixture, stirring to combine.
  4. Add oats, baking powder, cinnamon, and salt, Stir until just combined.
  5. Spoon mixture into muffin cups, filling nearly to the top.
  6. Bake for 18-22 minutes until golden brown and dry on top.
  7. Store cooled oatmeal cups in an air-tight container in the refrigerator. These freeze well, too!

Vegan Strawberry Shortcake

Vegan Strawberry Shortcake
Vegan Strawberry Shortcake

Summer has arrived, and with it my desire to eat strawberries and whipped cream as often as possible! This is a lovely vegan version of strawberry shortcake. As you know, I’m not into super sweet desserts so this does not call for a lot of sugar. If you like it sweet, just add more.

We are keeping it super simple here with a tweaked version of my drop biscuits, and coconut whipped cream.  It is best to make the strawberries a few hours ahead of time so the sugar dissolves and they become nice and juicy. The coconut whipped cream can be made a day or so in advance, as can the shortcake if you are planning these for a busy day.

Vegan Strawberry Shortcake

Makes 4 large servings

 Ingredients

Strawberries

  • 3 cups sliced fresh strawberries (about 1 lb)
  • 2-4 TBL granulated sugar (depending on how sweet strawberries are, and how sweet you like it)

Shortcake

  • 1 cup all purpose flour
  • 1/2 TBL baking powder
  • 1 TBL granualted sugar
  • 1/2 tsp salt
  • 1/3 cup vegetable shortening
  • 1/2 tsp pure vanilla extract
  • 1/3 cup nondairy milk

Whipped Cream

Instructions

  1. Mix the sliced strawberries and sugar in a bowl, cover, and refrigerate until time to serve and at least one hour.
  2. For the biscuits
  3. Preheat oven to 350.
  4. Mix dry ingredients (flour, baking powder, salt, and sugar) in a medium bowl.
  5. Cut in the shortening with a fork or pastry blender.
  6. Stir in milk a little at a time until batter is sticky.
  7. shape dough into 4 equal shortcakes on an un-greased cookie sheet.
  8. Bake at 350 for 18-22 minutes until golden brown.
  9. Allow to cool for at least 20 minutes before serving. I do like them warm, but fully cooled is also fine.
  10. To assemble
  11. Split the biscuits in half placing them in a bowl.
  12. Top liberally with strawberries and juice, then finish with a generous dollop of coconut whipped cream.
  13. Serve immediately!

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.