‘vegan’ Category

  1. spaghetti squash black bean mexican bowl

    March 12, 2016 by Angie

    I made this Mexican-style dish from Kalyn’s Kitchen recently. It’s a hot black bean mixture with avocado salsa served over roasted spaghetti squash strands. Robbie and I both loved it. We ate it all.

    avocadoy beany goodness

    My spaghetti squash wasn’t very large so the ratio of black beans/salsa to spaghetti squash is a little off. The deliciousness was unaffected.

    spaghetti squash underneath

    There it is! Spaghetti squash peeking out from underneath all the beans and veggies.

    I followed her recipe pretty closely. The changes I made were I only halved the spaghetti squash instead of quartering it. It wasn’t big enough to require quartering and I really struggle to cut through them. I don’t have Vege-Sal so I used salt, as suggested. I skipped the green chiles and the green tabasco sauce. I don’t keep those things on hand and we don’t really like them anyway. The dish is very flavorful. I didn’t miss the things I omitted. Kalyn’s Kitchen did it again with a great, healthy recipe!

    bowl!
    Mmm, limey avocado.


  2. stuffed zucchini

    March 6, 2016 by Angie

    I’m always looking for new sides. Somehow (maybe MyFitnessPal emails?), I came across this post for Summer Veggie Stuffed Zucchini from the Mountain Mama Cooks blog. I can rarely leave a recipe alone so I changed it up a little.

    eat zucchini filled with zucchini!

    Ingredients

    olive oil spray
    2 zucchini per serving, depending on the size of the zucchini. I used 6 small zucchini. Larger zucchini will work out better.
    1 small red bell pepper, diced
    1 bunch of green onion, diced
    tablespoon of minced garlic
    about 1 cup of cherry tomatoes, quartered
    1/2 cup to 1 cup fresh spinach, stems removed
    1/2 cup shredded parmesan cheese
    1/2 cup breadcrumbs
    salt and pepper, to taste

    stuffed zucchini in a row

    Instructions

    1. Preheat the oven to 400 degrees. Line a cookie sheet with aluminum foil and spray it with olive oil.

    2. Wash the zucchini and trim off the ends. Slice all the zucchini in half lengthwise. Use a spoon to gently scoop out the insides of the zucchini halves. Save the insides in a bowl.

    3. Arrange the zucchini “boats” on the prepared cookie sheet.

    4. Prepare the red bell pepper, green onion, cherry tomatoes, and spinach. Cut up the zucchini pulp.

    5. Spray a pan with olive oil and cook the bell pepper, white parts of the green onion, and the zucchini insides with a tablespoon of minced garlic over medium heat for about ten minutes.

    6. Add the rest of the green onion, quartered cherry tomatoes, and spinach. Cook until the spinach is wilted and everything is heated through.

    7. Pour the vegetable mixture into a bowl. Add in the shredded parmesan and breadcrumbs and stir. Start filling the zucchini “boats” with the vegetable/cheese/breadcrumbs mixture. Sprinkle more breadcrumbs and parmesan on top of each stuffed zucchini if desired.

    8. Bake the stuffed zucchini for about 25 minutes.

    stuffed zucchini with baked tofu


  3. cauliflower fried rice with tempeh and vegetables

    December 31, 2015 by Angie

    I saw a very intriguing recipe on a blog called Healthy Nibbles and Bits, via one of my favorite blogs, Kalyn’s Kitchen. It’s cauliflower fried rice with baby bok choy. Robbie loves fried rice and I love cauliflower. I tried my own version adding tempeh and some different vegetables. It’s really quite delectable. I will be making this one again!

    caulifower "fried rice"

    Ingredients:

    1 large head of cauliflower
    1 package of tempeh
    teriyaki sauce
    peanut oil
    1/2 of a red bell pepper, diced
    2 zucchini, chopped
    a handful of snow peas
    2 handfuls of bean sprouts
    2 handfuls of spinach
    1 and a half bunches of green onion
    about a tablespoon of minced garlic
    sesame oil, to taste
    soy sauce, to taste

    Instructions:

    1. Cut tempeh into small squares and marinate in about 3 tablespoons of teriyaki sauce in a small bowl.

    2. Heat a large pan for the vegetables and a small pan for the tempeh. Add a small amount of peanut oil to the small pan and a small amount of sesame oil to the large pan.

    3. Wash the large head of cauliflower and chop it into smaller pieces. Place the pieces in a food processor and process briefly to achieve a rice-like size and shape. It didn’t take long at all and my food processor is not very good.

    4. Start browning the tempeh in the small pan, turning to brown each side of each cube.

    5. While the tempeh is cooking, wash and chop/prepare all of the vegetables. Throw them in the large pot in the following order, stirring and waiting a minute or two for each to cook: red bell pepper, zucchini, white parts of the green onion, snow peas, bean sprouts, spinach, green parts of the green onion.

    6. Once the vegetables are cooked, add the cauliflower “rice” to the vegetables pan and stir. Add in about a tablespoon of minced garlic. Add soy sauce and sesame oil to taste.

    7. Once the cauliflower has warmed up and the tempeh has browned, add the tempeh to the large pan. Add soy sauce and sesame oil as needed.

    veggies!


  4. fancy hot toddy

    November 10, 2015 by Angie

    I fell in love with hot toddies during our trip to Denver in Fall 2012.

    IMG_0005.JPG

    Ingredients
    a mug of brewed tea (English Breakfast tea is a solid choice)
    1.5 shots of rye whiskey
    a teaspoon of honey
    5 whole cloves
    1 cinnamon stick
    the juice of about a quarter of a lemon and a lemon slice for garnish

    hot toddy components

    Directions
    1. Brew a mug of tea by nuking some water and steeping a tea bag in it for 5 minutes.
    2. In another mug, mix the rye whiskey and honey. Add the cloves and cinnamon stick.
    3. Pour the tea into the mug with the whiskey and stir.
    4. Squeeze in some lemon juice. You can garnish with a lemon slice if you’re feeling fancy.


  5. apple margarita

    October 18, 2015 by Angie

    I saw this recipe in an ad from Publix Liquors. It seemed like a delicious fall take on a favorite drink. Robbie made it for me and it is delicious.

    apple margarita

    Ingredients

    2 shots of apple cider (the non-alcoholic kind)
    1.5 shots of silver tequila
    3/4 of a shot of orange liqueur
    1/2 oz. lime juice (Robbie used the juice from half a lime.)
    apple slices and cinnamon sticks for garnish (optional)

    Directions

    1. Fill your glass with ice.
    2. Pour all of the liquid ingredients into the glass and stir. If you own a shaker, that would probably be better, but we don’t and it worked out fine.
    3. Garnish and enjoy!


  6. vegan tofu & vegetable frittata

    June 10, 2015 by Angie

    I have been on a quest for a new breakfast. I love the blog Fat Free Vegan so I looked there for protein-packed breakfast recipes. I made a slightly altered version of her vegan zucchini frittata Tuesday night. It is potentially too labor- and dishes-intensive to be my every weekday breakfast, but, man oh man, it is phenomenal tasting. I love it so much. The seasoning is just right and the silken tofu, tahini, and soy milk make it deliciously creamy. I ate some of it right out of the oven because I couldn’t help myself!

    tofu frittata

    I warmed some up for breakfast yesterday and today and still have enough to eat tomorrow morning. I could have stretched it to four meals, but I get shaded out by leftovers after the third day.

    Breakfast!
    Tofu frittata and a soy latte lovingly made by Robbie = perfect breakfast!

    The substitutions I made were in the vegetables used. I used three green onions, a medium sized zucchini, a medium sized yellow squash, and a lot of minced garlic. I meant to include fresh spinach but totally forgot 🙁 I couldn’t figure out how to “shred” the squash so I diced them and it worked out just fine.

    I followed the blender part as directed except I used a food processor because I only have an immersion blender. I also followed the pan preparation directions by spraying oil then putting a circle of parchment paper on top. I had no issues getting the frittata out of the pan. In fact, it pretty much flew out and then I couldn’t get it back in the pan without injuring it. I don’t mind because it’s just for me, but if I made this for a fancy brunch I would be sad, so beware.

    close up tofu frittata
    Hot out of the oven!

  7. scrambled tofu with spinach and avocado

    April 5, 2015 by Angie

    Happy Easter! We enjoyed a tasty breakfast of scrambled tofu with spinach and avocado, toast, sliced strawberries, and mimosas! It was everything I wanted. There are a million recipes for scrambled tofu (and tofu scramble) online, but I really nailed this, if I do say so myself, so I’m sharing my version.

    scrambled tofu with toast

    Ingredients

    olive oil
    1 bunch of green onion, chopped
    1 small-medium red bell pepper, chopped
    1 tbsp minced garlic
    1 tbsp cumin
    1 tsp dried thyme
    1 tsp turmeric
    1/2 tsp mustard powder
    a pinch of cayenne pepper
    a sprinkling of ground sea salt
    1 block of firm tofu, pressed and drained
    drinking water, as needed to deglaze the pan
    1 cup of spinach, stems removed
    1/8-1/4 cup of nutritional yeast
    avocado slices
    salt and pepper, to taste

    Easter breakfast

    Instructions

    1. Press and drain the tofu. You don’t have to be as serious about this as usual because you want the tofu to remain on the damp side.

    2. Wash and chop the green onion and bell pepper.

    3. Heat about a teaspoon of olive oil in a large pan. Add the white parts of the green onion and cook, stirring.

    4. Add the green parts of the green onion, the bell pepper, and the minced garlic. I kept some of the green onion to add at the end. Stir and cook for about seven minutes.

    5. Add the spices from cumin to sea salt. Stir to combine. I added a small amount of water here to deglaze the pan and allow the spices to mix together better.

    6. Crumble the tofu in with your hands. Stir to combine with the spices and vegetables. While the tofu is cooking, prepare the spinach. Add the spinach, stir, and keep cooking – 10 or so minutes total. Add small amounts of water if the tofu is becoming too dry.

    7. When the tofu is cooked through, stir in the nutritional yeast and any reserved green onion. Serve garnished with avocado slices and salt and pepper to taste.

    scrambled tofu and sliced strawberries

     


  8. stove-top tempeh chili

    December 7, 2014 by Angie

    This is the fourth chili recipe I have blogged. I didn’t realize how much I like to cook and eat chili until I saw that this is the fourth time I’ve told you guys that I like to cook and eat chili.

    Missing the chili cook off!

    This one is quick, easy, and delicious. Definitely a keeper. I based it off of this recipe from vegetarian.about.com. Recipe verdict: way good.

    Stovetop tempeh chili

    Ingredients

    olive oil
    1 package of tempeh, crumbled (I wouldn’t have been sad if I had used two.)
    soy sauce
    yellow onion, diced
    red bell pepper, chopped
    green bell pepper, chopped
    garlic, minced
    2 15 ounce cans of red kidney beans, drained and rinsed
    8 ounce can of fire roasted tomatoes
    1 tbsp chili powder
    1 tsp cumin
    1/4 tsp cayenne pepper
    3/4 – 1 cup vegetable broth
    salt and pepper to taste
    shredded reduced fat Mexican cheese to put on top, optional

    Directions

    1. Heat a little olive oil in a skillet over medium heat. Crumble the tempeh into the skillet. Cook, stirring occasionally, until it starts to brown. Add roughly 2 tsp of soy sauce, stir, and set aside.

    2. Heat a little more olive oil in a stock pot. Add the diced onion, chopped bell peppers, and minced garlic. Cook just until they start to soften.

    3. Add the rinsed kidney beans, can of fire roasted tomatoes (with juice), cooked tempeh, chili powder, cumin, and cayenne pepper. Stir, reduce heat, and cover.

    4. I had to add vegetable broth to get the right consistency. I think I used about 3/4 of a cup. I suggest adding a little to start and adjusting based on the look and taste. Same thing for the salt and pepper.

    5. Cook for about 25 minutes, stirring occasionally.

    6. Ladle into bowls and top with shredded cheese, if you’re into that.

    stovetop tempeh chili with shredded cheese


  9. spiced tofu

    October 31, 2014 by Angie

    This recipe for spiced tofu is from one of my first cookbooks, The Vegetarian Gourmet’s Easy International Recipes by Bobbie Hinman. I love this cookbook even though it doesn’t include a single photo. My loving it sans photos is testament to what a great cookbook it is. This recipe is a favorite that I’ve been making on and off for over a decade now so it was overdue for its own blog post. The Middle Eastern spices make this dish unique and so yummy.

    two bowls of spiced tofu

    Ingredients

    olive oil spray
    1 small yellow onion, chopped
    2 tsp minced garlic
    3/4 of a container of Pomi chopped tomatoes
    6 ounce can of tomato paste
    1/4 cup water
    1/4 cup chardonay
    2 tbsp lemon juice
    3/4 tsp sugar
    1/2 tsp ground cinnamon
    1/2 tsp ground cloves
    salt and pepper to taste
    1 container of firm tofu, pressed/drained and cut into small cubes

    Directions

    1. After preparing and chopping the onion and tofu, spray a large skillet (with a lid) with olive oil and heat to medium.

    2. Add the onion and garlic and cook for about 5 minutes, stirring occasionally.

    3. Add all of the remaining ingredients except for the tofu. Stir to mix everything together well.

    4. Gently stir in the tofu. Put the lid on the skillet and reduce the heat a little. Cook for 30-40 minutes, stirring occasionally.

    5. This is great over rice. We ate it in bowls with a side of toast and didn’t miss the rice at all.

    spiced tofu


  10. butternut squash soup

    October 26, 2014 by Angie

    I saw a butternut squash in its pre-soup form for the first time this week. I asked Robbie to identify one and bring it home from the grocery store. He did a good job, picking out a nice, big one even though neither of us were sure what they look like.

    butternut squash

    On Friday, I turned it into soup. Preparing a butternut squash is not the most straight-forward thing, the first time. This site helped me. You’re going to need a serious knife and some elbow grease. Aside from that, this recipe is very easy and we both liked that it requires minimal cleanup. The soup was delicious, if I do say so myself.

    time to eat soup!

    Adapted from College Vegetarian Cooking by Megan and Jill Carle.

    Yields 4 meal-size servings or six side/appetizer servings.

    Ingredients

    1 stalk of celery
    1 medium yellow onion
    1-2 carrots
    2 large russet potatoes
    1 large butternut squash (2.5-3 lbs)
    1 quart of vegetable broth
    salt and pepper to taste

    Instructions

    1. Wash and peel (if applicable), the celery, yellow onion, carrot(s), and potatoes. Chop into smallish pieces and put them in a large stockpot to clear your cutting board for the next step.

    2. Wash and peel the butternut squash. I peeled later but it was pretty dangerous so if you can do it now, do it now. Cut the squash across the neck, then in halves. Scoop out the seeds and stringy stuff. Chop off and discard the ends. Chop the rest into smallish pieces and add them to the stock pot.

    3. Pour the vegetable broth into the stockpot and turn it on to get the broth boiling. Turn the heat down to medium-low (3 or 4) and cook for thirty minutes, stirring every once in a while.

    4. When the vegetables are tender and verging on mushy, turn off the heat. Use an immersion blender to puree the vegetables. Add salt and pepper to taste.

    5. Eat your delicious soup with some buttery toast.

    butternut squash soup