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Aug 1

vegan foody: Helpful Vegan Links!

veganfoody:

Here’s a list of helpful links.. everything from vegan starter kits, films, shopping sites and vegan living on a budget! Reblog and add your favorite links!

Some awesome sites that will help you go vegan:
vegankit.com
Peta’s Vegan Starter Kit
21 Day Kickstart
Tips for Vegan…

thugkitchen:

BUFFALO HAVE BALLS NOT WINGS, so you know this meal is legit. These spicy sons of bitches are high in heat but low in fat because they’re baked not fried. So grab a cold drink and a fist full of celery, YOU’RE GOING TO FUCKING NEED ‘EM. 

 

BUFFALO FALAFEL 

FALAFEL:  

1 ½ cups cooked chickpeas or 1- 15 ounce can, rinsed

1/3 pound of cauliflower

¼ cup diced onion (yellow, white, red, whatever)

1-2 cloves of garlic

1 teaspoon olive oil

½ teaspoon all-purpose seasoning blend (The no-salt blends are best because you can add that salt shit later in small amounts)

2 tablespoons breadcrumbs 

BUFFALO SAUCE:

2 tablespoons olive oil

2 tablespoons flour (Whole-wheat flour works here so does brown rice flour. Use whatever)

1 cup cayenne based hot sauce 

¼ cup water

1 tablespoon vinegar (Apple cider vinegar is my favorite here but white vinegar would work too. Use what you got)

For the falafel: Heat the oven to 400 degrees. Lightly spray some oil on a baking sheet. Chopped the cauliflower up into small pieces. Throw it in a food processor and run that shit until the pieces of cauliflower kind of look like rice. If you don’t have a food processor then just chop that shit up as small as you can. Mash the fuck out of the chickpeas in a medium bowl until they form a paste. Chop the garlic up into small pieces. Add the cauliflower, onion, garlic, oil, seasoning blend, and breadcrumbs to the chickpeas and mix that shit up. If your seasoning blend didn’t have salt in it, now you can add a pinch of salt to that motherfucker. The mixture should easily form into balls. If it is too fucking dry, add a little water. No stress. Form the mixture into balls a little bigger than a ping pong ball. Throw the balls on the baking sheet and bake them for 20-25 minutes, flipping them sons of bitches half way through. Remember to set a timer so that you don’t burn the shit out of them. Both sides should be nice and golden. While the falafel bake, make the buffalo sauce.

For the buffalo sauce: In a small saucepan, heat the oil over a medium-low heat. Add the flour and stir constantly until the flour starts to look golden and smell kinda toasted. A few bubbles are cool but this shouldn’t look like it’s boiling. This shit takes about 4 minutes if you got your heat right. Add half the hot sauce and stir until it is all mixed. The flour should make that shit thicken up a bit. Add the rest of the hot sauce, water, and vinegar and stir until it is all mixed up. Turn off the heat.

When the falafel are done cooking, push them gently to the center of the baking sheet and put ¾ of the buffalo sauce on them. Bake that shit for like 5 extra minutes so that the falafel absorbs that sauce. Pour the extra sauce over them when they get out of the oven or whenever you eat them.

You can serve these spicy bastards in pita bread, on top of a salad, or howeverthefuck you want. I recommend some celery sticks to cool your ass down. Or fuck it. Go hard. Breathe fire. Frighten the villagers.

Makes about 12 falafel

 

If you’re not following Thug Kitchen, you should be. Also, these are DELICIOUS. We had them in a whole wheat wrap with avocado (and vegenaise, don’t judge me).

thugkitchen:

BUFFALO HAVE BALLS NOT WINGS, so you know this meal is legit. These spicy sons of bitches are high in heat but low in fat because they’re baked not fried. So grab a cold drink and a fist full of celery, YOU’RE GOING TO FUCKING NEED ‘EM.

 

BUFFALO FALAFEL

FALAFEL: 

1 ½ cups cooked chickpeas or 1- 15 ounce can, rinsed

1/3 pound of cauliflower

¼ cup diced onion (yellow, white, red, whatever)

1-2 cloves of garlic

1 teaspoon olive oil

½ teaspoon all-purpose seasoning blend (The no-salt blends are best because you can add that salt shit later in small amounts)

2 tablespoons breadcrumbs

BUFFALO SAUCE:

2 tablespoons olive oil

2 tablespoons flour (Whole-wheat flour works here so does brown rice flour. Use whatever)

1 cup cayenne based hot sauce

¼ cup water

1 tablespoon vinegar (Apple cider vinegar is my favorite here but white vinegar would work too. Use what you got)

For the falafel: Heat the oven to 400 degrees. Lightly spray some oil on a baking sheet. Chopped the cauliflower up into small pieces. Throw it in a food processor and run that shit until the pieces of cauliflower kind of look like rice. If you don’t have a food processor then just chop that shit up as small as you can. Mash the fuck out of the chickpeas in a medium bowl until they form a paste. Chop the garlic up into small pieces. Add the cauliflower, onion, garlic, oil, seasoning blend, and breadcrumbs to the chickpeas and mix that shit up. If your seasoning blend didn’t have salt in it, now you can add a pinch of salt to that motherfucker. The mixture should easily form into balls. If it is too fucking dry, add a little water. No stress. Form the mixture into balls a little bigger than a ping pong ball. Throw the balls on the baking sheet and bake them for 20-25 minutes, flipping them sons of bitches half way through. Remember to set a timer so that you don’t burn the shit out of them. Both sides should be nice and golden. While the falafel bake, make the buffalo sauce.

For the buffalo sauce: In a small saucepan, heat the oil over a medium-low heat. Add the flour and stir constantly until the flour starts to look golden and smell kinda toasted. A few bubbles are cool but this shouldn’t look like it’s boiling. This shit takes about 4 minutes if you got your heat right. Add half the hot sauce and stir until it is all mixed. The flour should make that shit thicken up a bit. Add the rest of the hot sauce, water, and vinegar and stir until it is all mixed up. Turn off the heat.

When the falafel are done cooking, push them gently to the center of the baking sheet and put ¾ of the buffalo sauce on them. Bake that shit for like 5 extra minutes so that the falafel absorbs that sauce. Pour the extra sauce over them when they get out of the oven or whenever you eat them.

You can serve these spicy bastards in pita bread, on top of a salad, or howeverthefuck you want. I recommend some celery sticks to cool your ass down. Or fuck it. Go hard. Breathe fire. Frighten the villagers.

Makes about 12 falafel

 

If you’re not following Thug Kitchen, you should be. Also, these are DELICIOUS. We had them in a whole wheat wrap with avocado (and vegenaise, don’t judge me).

Juice!

Every weekday morning, my husband gets up a little earlier than he needs to and makes juice for the both of us while I’m showering/getting dressed/doing those before work things (I take over this duty on the rare occasions when I don’t have to go to work).  Today I had to improvise because we didn’t have our normal veggies, and we’re trying to branch out a bit anyway.

It turned out really delicious!  Next time I’m going to add some darker leafy greens though. I just really like that earthy taste they add to fresh juices. 

Ingredients:
6 leaves Napa cabbage
7 carrots
1 large cucumber
7 or 8 stalks celery (including the leafy ends/little leafy centers)
2 red delicious apples
1 pink lady apple
1 sweet potato
1 lime

This makes a delicious and slightly sweet juice, that’s orangey peach in color.  I would have a picture of it for you, but I was really thirsty, and it was really good!

This recipe makes enough for two large to-go/shake cups.

Black Bean and Rice Soup

I wanted black bean soup, but none of the recipes I saw looked good.  So… I made my own.  Hope you like :D

This is actually a combination recipe.  There’s the black bean soup base, and a cilantro lime rice recipe.  BUT THEN YOU COMBINE THEM TO MAKE BEST SOUP EVER.

Cilantro Lime Rice

Ingredients:
3 cups basmati rice
zest of 2 limes
juice and pulp of 5 limes
1/2 cup finely chopped cilantro

Directions:
Cook the rice according to the package directions, except add the lime juice and pulp and zest before the water starts to boil.  Once the rice has finished cooking, mix in all of the cilantro.

Black Bean Soup



Ingredients:
4 cans black beans 
2 cups vegetable broth
3 cups water
1 4oz can green chile
2 Tbsp olive oil
1 large yellow onion, chopped 
5 cloves garlic, minced
1 Tbsp chili powder
1 tsp cumin
1 tsp mexican oregano

Directions:
Sauté the onions and garlic in olive oil until soft. Add the spices and stir. If the spices stick to the pan, add a cup or so of water and then just simmer it out.  Once the onions and garlic are done cooking, combine the onions, garlic, and spices with all of the other ingredients (water, black beans, green chile, broth).  Bring to a boil and simmer for 20 minutes, covered.  If you have an immersion blender, put it in the pot and blend until roughly half the beans are pureed.  If you don’t, just ladle about half of the soup into your blender or food processor and then pour them back in the pot afterwards. Simmer for another 20 minutes or so, uncovered.


Okay.  To serve: Scoop some rice in a bowl. Ladle some soup over/around it (see above picture).  Stir it all together. It should look something like this: 

And taste freaking amazing. :)

By the way, if this is too much work, the soup totally tastes fine on its own. You could always just garnish it with some lime and cilantro. Hope you like :)

Ginger ‘Chicken’ w/ Puffed Rice Noodles

My friend told me about this recipe that she found in The Gluten Free Bible and I decided to try and make it vegan. It was originally Lemon-Ginger Chicken w/ Puffed Rice Noodles, but I decided to make this my first test of cooking soy curls :)

Ingredients:

Vegetable oil for frying
8 oz thin rice noodles (vermicelli) broken in quarters
8 oz soy curls
6 cloves garlic, minced
2 tsp chopped fresh ginger
1/2 tsp red pepper flakes
1/2 tsp black pepper
1/2 cup water
2 tbsp cornstarch
4 tbsp sesame oil
2 14oz packages frozen pepper stir-fry vegetables
1/2 cup chopped cilantro
6 tbsp packed brown sugar
9 tbsp Bragg’s liquid aminos

Directions:

1.  Heat vegetable oil to 375, and deep fry noodles in small batches.  They should get puffy almost immediately after dropping them in the oil.  Take them out of the oil once they’re puffy. Set aside.

2.  While frying the noodles, soak soy curls in warm water for 10 minutes, then drain.

3. Mix the cornstarch and water.  Set aside.

4. In a large pan, heat the sesame oil. Stir fry the soy curls, garlic, ginger, red and black pepper for three minutes.  Add the two bags of frozen vegetables, and stir fry until heated through.

5. Add the cilantro, brown sugar, liquid aminos, and cornstarch mixture.  Stir until mixture thickens. 

6. Serve soy curl mixture over puffy noodles.

Try really hard not to eat ALL of it at one time.

Baked Ziti

I finally found a vegan cheese substitute that I like!  The recipe is here - coconut mozzarella! There’s a coconut cheddar recipe at the bottom of the page along with a quesadilla recipe.  But this tastes awesome - even my husband likes it (and he has liked exactly NO vegan cheeses until this). 

We were supposed to make eggplant lasagna tonight, but our eggplants were icky (whoops) so we had to wing it.  And we made this! Grey squash and tofu baked ziti.

Ingredients:

16 oz brown rice pasta 
14 oz tofu, pressed and cubed
2 grey squash, peeled and chopped
3 cups pasta sauce
vegan mozzarella (however much that recipe I linked to makes)
2 not-beef bouillon cubes

Directions:
Heat 4 cups of water in a large pan and dissolve the bouillon cubes.  Add the zucchini and simmer about 15 minutes.  Add the tofu and simmer for another 20 minutes. Drain the excess liquid.

While the zucchini and tofu are simmering, cook the pasta according to the package instructions. Drain.

Mix together the mozzarella, pasta, and the squash and tofu mixture.  

In a 9x13 pan, layer the pasta and pasta sauce. Spread one cup of pasta sauce in the bottom of the pan, cover with half the pasta mixture.  Spread one cup of sauce over the pasta, cover with the other half of the pasta mixture, and cover that with the remaining sauce. Cover with foil and bake in the oven for 10 minutes at 350.

Serve with rolls or bread or garlic bread or whatever you like to eat with your pasta I won’t judge you.

May 9

Perfect Whole Grain Sandwich Bread

Okay, I know that “perfect” is a strong word, but I stand by it.  This bread is delicious - not heavy, not dry, nice crispy crust, great flavor…  Make some and see for yourself!  

Ingredients:
1 cup warm water
2 tbsp canola oil
2 cups whole grain bread flour (I used Great River)
1 cup unbleached bread flour (I used King Arthur)
3/4 tsp salt
1 tsp vital wheat gluten
2 1/4 tsp active dry yeast
3 serrano chiles, seeded (or not) and chopped 

Directions:
Add all of the ingredients to a bread machine (in the order your bread machine recommends) and use the Dough cycle.

When the cycle is finished, knead the dough for 2 or 3 minutes on an oiled  surface. Spray a bread pan with baking spray or olive oil, place the dough inside, lightly spray the top of the dough, and cover the tray with plastic wrap (not too tight, the bread will rise above the top of the tray).  Let it sit for about 45 minutes. The dough should rise above the tray an inch or two. 

Bake for 25 to 30 minutes (until the top is lightly browned) at 350.  Cool on a cooling rack after baking.

Makes amazing sammiches:

Grilled cheese (daiya vegan cheese) with avocado and tomato. (Thanks to filopodia for giving me the idea of grilled avocado sandwiches!)

May 1

Spicy Tomato Basil Cannellini Pasta

This is what happens at my house at 5:30 when I realize I didn’t plan anything for dinner.  No picture, because I overcooked my pasta and it came out looking all mushy.  Still tasted delicious :)

Ingredients:
15 oz can stewed tomatoes
19 oz can cannellini beans, rinsed and drained
16 oz pasta (I use brown rice shells, but use your fave), cooked according to package directions
1 yellow onion, chopped
1 cup packed fresh basil (throw some spicy globe basil in if you have it)
1 jalapeno, seeded and chopped
5 cloves garlic, peeled
2 key limes (or one regular), juice
1/2 tbsp kosher salt
1/2 tbsp nutritional yeast
3 hass avocados, chopped

Directions:
Put the basil, garlic, jalapeño, and lime juice in a blender/food processor and pulse until it’s chopped pretty finely. Set mixture aside.

Saute onion in a pan for about five minutes.  Put some water in the pan if the onion starts to stick.  Add the stewed tomatoes and break them up with your spoon/spatula.  Add the basil mixture and the beans.  Add enough water so that nothing is sticking, stir in salt and nutritional yeast, and let it simmer for about 10 minutes, covered.  

Remove from heat, and stir in the chopped avocado.  Mix in the pasta, and serve warm.

Pasta with Grilled Veggies

So while the rest of the U.S. can’t figure out what season it is, the southwest is marching determinedly towards summer.  Which means everyone is grilling because it’s beautiful outside.  Now, I love grilled things. And I been CRAVING grilled veggies.  So…

image

My husband spent part of this afternoon scrubbing down the grill and getting it ready for foods.  That’s not even all the veggies, but the cherry tomatoes grilled super fast and were already done by the time I went outside to take a picture.

What we grilled:
2 eggplants, peeled and sliced into circles
5 mexican squash (or grey squash, or you can use zucchini), cut in half
2 green bell peppers
2 cups cherry tomatoes
1 lb mini peppers (red/yellow/orange)
1 yellow onion, peeled and quartered
1 red onion, peeled and quartered
5 parsnips, peeled and halved

Other ingredients:
9.5 oz jar chopped kalamata olives, drained
4 oz jar capers, drained
1 lb pasta (I’m in love with brown rice pasta, use your fave)

While the grill is going, cook and drain your pasta.  

After everything was grilled, we let it cool for a few minutes and then chopped it all up into bite-sized pieces.

Mix the pasta, veggies, olives, and capers.

Nom to your little heart’s content.  Oh, and this makes a HUGE amount of food. By HUGE I mean I will be eating this for days. I’m okay with it.  But if you’re not big on a week’s worth of leftovers, you might wanna cut this back a bit.  

Lentil Stew and Avocado Salsa

Another one from Forks Over Knives.  My husband seems to like the recipes from this cookbook the best - he says they have more flavor.  (I haven’t had a problem with flavor on any of the recipes, but obvs we have different taste buds or something.)

You can’t see it, but there’s rice underneath all that.  You might be thinking the same thing I did when you saw the title: “Uh, stew with avocados on it?  What?”  I promise you it’s awesome.

Ingredients:
Stew:
1 cup lentils
1/2 tsp salt
1/2 tsp turmeric
1 green bell pepper, seeded and chopped
1/2 cup chopped celery
1/2 cup chopped tomato
1/2 tsp curry powder
1/2 tsp fresh lime juice

Salsa:
2 avocados, cut into cubes
1 cup chopped tomato
1/2 tsp cilantro (or to taste: we used more because mmmmm cilantro)
juice from 1/2 a lime
1/2 tsp black pepper

The original recipe had less salsa, but it’s so awesome, you’ll want more.  So the salsa ingredients above are doubled.

Directions:
Mix all the salsa ingredients together in a bowl.  Set aside. Try not to eat all of it before you finish making the stew.

Mix lentils, salt, turmeric, and 2 cups of water in a pot.  Cook uncovered over medium heat for 25 to 30 minutes.  Add the green pepper, celery, tomato, and curry powder and cook for 10 more minutes.  Turn off heat, stir in lime juice.

Serve stew with avocado on top, possibly over rice if you want it to be a little more filling.