vegan mofo: mom's first vegan meal

my mom is pretty chill about my vegan diet.  my pops was whipping up chicken enchiladas for the family and my mom went out of her way to make vegan ones for me.  this was a couple years ago, but i kept the picture because it was awesome and it was made with some serious love.

status: heart warming.

why i'm including it:  don't get a lot of vegan meals cooked for me, and this was just a act of foodie love by my mom.  plus she introduced me to a vegan cheddar that actually melts!

would i make it again:  i would, but i'm waiting on mom to make it again.  hint hint, mama.

vegan mofo: homemade taco bowls

i rarely have a meal cooked for me - especially one with such effort!

status: foodgasmic!

why i'm including it: i do 99% of the cooking in my household, but sometimes i just want to come home to a home-cooked meal.  despite the marinated tofu and home made taco shell, i never posted it because i don't really know how he made it. but i will say it was delicious!

would i make it again:  never have made it, but would love to have it made for me again (hint, hint)! 

grilled nachos

it's officially grilling season in the heart of the midwest.  i love throwing anything i can find on the barbeque grill, from the standard things like burgers and kebabs, to the more daring items like pizza.  this was also a more interesting grill item. nachos were already on the menu for dinner, but the grill idea came from a 'slimcado' i had purchased, which is basically just a florida avocado.  it's firmer than the creamy hass avocados, so it can withstand the grill basket without turning to mush.

 

• 1 15oz. can red or black beans
• 2 tomatoes
• 1 2oz. can green chilies
• 1/2 florida avocado
• 1 small can black olives, whole
• 1 tablespoon cumin
• 1/2 tablespoon onion powder
• 1/2 tablespoon garlic powder
• 1 teaspoon chili powder
• tortilla chips
• vegan queso

first, you need a grill basket with small holes like this one so you won't lose your beans or chilies. cut your tomatoes, avocado and chilies into larger pieces and toss in the basket with the beans and spices. this only needs to cook for about 5-10 minutes depending on the grill temperature. use a metal spatula to toss the mix occasionally.

scoop mixture on top of a bed of tortilla chips, and add your favourite vegan cheese or queso.

chile verde

crock pot chile is great for days when it's too warm to cook a lot inside, but gets a little chilly in the evening. this was my first time working with tomatillos - i get so excited when i try a new ingredient.  i wanted to make this recipe this because i *love* salsa verde, and what could be better than big bowl of it for dinner?  typically chile verde is made with pork, so i modified my pork chop recipe and used it in this recipe.  it was a fantastic addition, so don't forgo it!

for the shredded pork:

• 3/4 cups wheat gluten
• 1/2 cup veggie broth, divided
• 1/4 teaspoon celery salt
• 2 tablespoons low sodium soy
• 2 tablespoons cup cold water
• 1 teaspoon cumin
• 1/2 teaspoon onion powder
• 1/2 teaspoon liquid smoke

for the chile:

• 10-12 small-medium tomatillos
• 1 poblano pepper
• 1 serano pepper 
• 2 jalapenos
• 2 cloves garlic, minced
• 1 teaspoon olive oil
• 2 cups veggie broth
• 3/4 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1 teaspoon cumin
• 1/8 small onion, finely minced

to make the shredded pork, mix the dry and wet ingredients (use only 1/4 cup of the veggie broth) in two separate bowls, then mix wet into dry and kneed for a few minutes.  once the gluten starts to form, create a large flattened 'chop' and place in glass baking dish with the 1/4 cup of veggie broth (to prevent sticking).  bake at 375°f for 40 minutes.  pull out and set aside.

peel the paper husk of each tomatillo and rinse thoroughly.  next, drill out the small core of the tomatillo and slice long-wise into thirds.  each slice should be no more than a 1/2 inch thick.  place the slice on a large foil-lined baking on 375°f for 20 minutes.  during this time, they will release a lot of water, so when they are done baking, i pull them out drain as much water off the pan as possible.  then turn on broiler, and broil for about 6 minutes until they start browning in spots.

next, de-seed the poblano, serano and jalapeno peppers and slice each pepper into quarters.  move the tomatillos to a separate dish and lay the other peppers on the baking sheet.  also, place the seitan pork with the peppers and broil for 10 minutes, flipping the pork at the 5 minute mark.   the seitan will start to bubble and crisp on the outside (don't let it burn), which makes for a nice texture in the chili. once the setian pork has cooled, cut it into bite size pieces.

put tomatillos and rest of peppers in a food processor and chop for about 20 seconds - until no peppers left. in a 3 quart sauce pan or small crock pot, add the blended peppers, rest of chili ingredients and cubed pork.  simmer on low for a minimum of 3 hours.

don't be scared off by all the peppers, it was surprisingly mild (with just a little heat).

southwestern stuffed red peppers

my, my, it has been a long time! the holiday season is busy enough, but on top of that, 1. i was snowed in by the midwest blizzard, 2. i had my internet service go out two separate times for several days, 3. was in a car wreck that left me on the couch unable to bend or cook. my car was also totaled so i've spent the better part of a week looking for a replacement vehicle. but i'm alive... and cleaning the dust off my blog. here is a colourful recipe to put the spring back in my step!

• 3 medium red bell peppers
• 2 cups corn, cooked
• 2 cups black beans, cooked
• 1 2oz. can green chilies
• 1/2 cup salsa
• 1 tablespoon lime juice
• 1 clove garlic, minced
• 1 teaspoon onion powder
• 1 teaspoon cumin
• 1/2 package silken tofu (6 oz.)
• 1 teaspoon apple cider vinegar
• 2 teaspoons lemon juice
• 1 teaspoon water
• salt to taste

slice the red peppers in half, so they form a bowl shape. boil the peppers in a large saucepan for approximately 5 minutes, drain and reserve the water. in an 9x11 casserole dish, pour in half a cup of the reserved water and lay in the red peppers with the open side up.


in a food processor or magic bullet, pulse the tofu, vinegar, lemon juice, water and a pinch of salt. when mixture is creamy, combine in a bowl with the rest of ingredients. scoop mexi-mixture into each red pepper bowl, filling to the top. cover the dish with foil, and bake in a pre-heated oven at 375°f. after 25 minutes, remove the foil and check that there is still a little bit of water left in the dish (add a few tablespoons if needed). return the dish to the oven and bake uncovered for another 15-20 minutes. i topped mine with guacamole and served with cornbread muffins.

vegan carne asada

i finally found young jackfruit at my local asian market! i had been hunting it down for a while now, as i have seen many recipes that use it for pulled pork sandwiches. it has a nice shredded texture, which i thought would lend itself well to some cruelty-free carne asada. the result was pretty good - not spot on, but a nice substitute. be sure and get the young jackfruit in brine - the ripe kind will be sweet and not a good match for this recipe.

• 1 20 oz. can young jackfruit
• 2 cloves garlic, minced
• 2-3 tablespoons olive oil
• 1 teaspoon bragg's aminos
• 1 cup water

for the marinade:

• 2 tablespoons white vinegar
• 1/4 cup lime juice (1-2 limes)
• 1 clove garlic, minced
• 1/2 tablespoon onion powder
• 3/4 teaspoon cumin
• 2 tablespoon orange juice
• 1/4 teaspoon liquid smoke
• small handful cilantro, shredded

mix the marinade ingredients together in shallow dish and set aside. in a non-stick skillet,
sauté the garlic in the olive oil on medium heat. when garlic starts to brown, add in the drained jackfruit and continue sautéing for another 2 minutes. add in the water and braggs, lower the heat, and let simmer for approximately 45 minutes (or until liquid has evaporated).

move the jackfruit to the marinade dish, and let sit for several hours. before serving, fire the skillet back up to high and sauté the jackfruit (no marinade). if it hasn't started to shred, use a fork to pull the jackfruit apart so it resembles carne asada. i added a pinch of turmeric and cumin at this point to give it a little color, but that's completely optional. continue cooking until the jackfruit starts to brown a little on the ends - the crunch is totally worth it.

i served over spanish rice with salsa, but next time i will try tacos!

lettuce wrap burritos

i love the combination of hot and cold with these burritos - you don't often find lettuce wraps stuffed with a warm inside. not to mention that these burritos are pretty healthy, and serving them lettuce-wrap-style gives them a fun crunchy texture you wouldn't get with a regular tortilla. be sure and have lots of napkins around - if these are overstuffed, you might run into some messy eating. :)

• 1 head fresh broccoli
• 1/2 large zucchini
• 1 red bell pepper
• 1 can kidney beans, drained
• 1/2 can rotel
• 1/2 tablespoon cumin
• 1/2 tablespoon onion powder
• 1/2 tablespoon garlic powder
• 1/2 tablespoon taco seasoning
• 1 tablespoon coconut oil
• 3/4 cup water
• 4-5 large romaine leaves
• fixins: guac, olives, salsa, jalapenos

heat coconut oil in large non-stick skillet on medium-high heat. chop the broccoli, zucchini and pepper down and toss them into the skillet. saute for 1-2 minutes, then add in the water to help soften the veggies. when veggies start to become tender, add the kidney beans, rotel and spices.

saute/simmer for approximately 10 minutes, or until the liquids have cooked off. remove from heat and let cool a little before spooning mixture into the lettuce leaves. add your favourite burrito fixins' and enjoy!

cheesy stacked enchiladas

in restaurants, enchiladas are usually wrapped up as individual tortillas stuff with yuminess. but i was taught this stacked version, that you cut more like a pie, and is actually how i prefer my enchiladas. this is just a bean and cheese recipe, but you could layer different veggies, like avocados or mushrooms, to put it over the top.

• 4 whole wheat tortillas
• 1 can vegetarian/vegan refried beans
• 3 cans tomato sauce (8 oz. each)
• 1 block vegan cheddar (like vegan gourmet)
• most of a fajita/burrito seasoning packet**
• handful of black olives, sliced (optional)

for the cheese sauce:

• 1/3 cup nutritional yeast
• 1/3 cup whole wheat flour
• 1 cup water
• 1 tablespoon minced garlic
• 1 teaspoon onion powder
• 1/2 teaspoon salt/pepper mix
• 2 teaspoons vegan butter ( i use smart balance)
• 1 tablespoon fajita/burrito seasoning mix**

start by mixing up your cheese sauce ingredients in a bowl. the butter should be at room temperature or slightly heated ensure through mixing. **use one tablespoon of a fajita or burrito seasoning packet. in a separate bowl, mix 3 8oz. cans of tomato sauce with the rest of the seasoning packet.

in a 1½ quart round baking dish, lay down one tortilla and spread 2 spoonfuls of refried beans on top. then layer about 1/4 of the tomato sauce and 1/4 of the cheese sauce. lay down another tortilla and keep layering in this manner until you reach the top. finish with a layer of tomato sauce, and sprinkle shredded vegan cheddar on top. i like mine topped with sliced black olives.

bake at 350°f for about 20 minutes, or until cheese and sauce is bubbly. allow to cool for 5-10 minutes before serving.

kickin' cornbread casserole

the first time i made cornbread was last year, to go with my smokey white bean chili recipe. since then, i've found myself craving different variations of standard cornbread and decided i wanted to make a cornbread casserole of some sort. below is the results.

• 3/4 cups cornmeal
• 3/4 cups unbleached flour
• 1/2 cup soy milk
• 2 tablespoons vegan butter (i use smart balance)
• 1 can corn
• 1 can diced tomatoes
• 1 can rotel
• 1 tablespoon onion
• 1 teaspoon baking powder
• 2 teaspoons ener-g egg replacer (w/ 3 tbsp water)
• 2 tablespoons chili powder
• 1 teaspoon turmeric
• 2 tablespoons tabasco or other hot sauce
• 1 cup breadcrumbs
• vegan mozzarella (optional)

mix dry ingredients (except breadcrumbs) in a large mixing bowl. in a separate bowl, mix up the wet ingredients (butter, milk, tomatoes, rotel, egg replacer and hot sauce), and fold them into the dry.


spread into a lightly greased 8x13 glass casserole dish - top with a thin layer of vegan breadcrumbs. i prefer panko. if you prefer, spread mozzarella tofutti slices or other vegan mozzarella on top.

bake for 40-45 mins @ 350°f.

black bean, rice & veggies bowl

a hearty dish made from random things in my pantry. it turned into a hodge-podge meal that's part mexican, part veggie medley. i used westpac asparagus stir fry veggies. fresh would be better, of course, but frozen is what i had.

• 1 cup brown rice, cooked
• 1/8 cup cilantro, finely minced
• 1 lime, juiced
• 1/2 bag of frozen veggies (about 6oz)
• 1 cup black beans, cooked
• 1 clove garlic, minced
• 1 tablespoon onion powder
• 1 tablespoon cumin powder
• 1/3-1/2 cup salsa

cook rice, beans and frozen veggies. then mix all ingredients except salsa in a large bowl. add salsa last, adding in enough to coat the ingredients like a dressing.

make about 3 or 4 medium-size bowls.

potato enchiladas

a few years ago, i bought a can of potatoes, and it changed my potato life. they are in the canned vegetable section, and just look like baby peeled potatoes. they are super quick to heat up and throw in anything (like my previous kraut & potato recipe). i used them here to make potato enchiladas.

• 1 can whole potatoes
• 1/2 can re-fried beans
• 1 tablespoon onion powder
• 1 clove garlic, minced
• 2 tablespoons burrito or taco seasoning
• 1/4 cup nutritional yeast
• 1/2 cup salsa
• 1/2 block (5 oz.) vegan gourmet pepper jack cheese
• 14 oz. enchilada sauce
• 4 or 5 8" whole wheat tortillas
• vegan sour cream & black olives (optional)

in bowl, mash up potatoes, beans, onion powder, garlic, burrito seasoning, nutritional yeast, and salsa. heat up each tortilla in the microwave for about 10 seconds right before you fold them up - it makes them more flexible for rolling. put two scoops of the potato mixture into the middle of the tortilla and fold one side over the mixture. then fold in the sides, and finish rolling up the enchilada. continue with the rest of the tortillas.


place the enchiladas in a glass baking dish, and pour enchilada sauce over the top. spread the shredded pepper jack cheese over the top, and add the black olives if you want. bake in the oven at about 360f° for about 15-20 minutes... pull out when the cheese starts to melt and the enchilada sauce is bubbly. use a spatula to serve, and top with sour cream if you please!

taco salad deluxe!

i don't buy a lot of the fake cheese/sour cream products because i usually try to make foods that taste just as good without the faux substitutes. however, every once in a while i'll splurge and if i buy the sour cream, you can bet i'm making a lot of mexican dishes. behold, the taco salad deluxe.

• handful of yellow corn tortilla chips
• 1/2 cup refried beans (make sure they are veggie - no lard)
  
• 1 cup shredded lettuce
• 1/2 cup salsa
• 2 big dollops of tofutti 'better than sour cream'
• 2 spoonfuls of chopped green pepper
• black olives, sliced
• jalapenos
  

so this is one of those recipes that doesn't really have measurements. i sort of gave approximations on how much i use, but really you just pile everything in a bowl in the amounts that you like.

i like to mix it all up and make a creamy salsa-y bowl of goodness, but eat how you see fit. :)

breakfast burrito #1

i'm not a huge fan of typical breakfast foods, so it was never really hard to give up the eggs, bacon, pancakes, etc. every once in while though - especially after a late night :) - i really crave something hearty in the morning. breakfast burritos have become one of my favourites. this is one of many recipes to come.

• 1/2 pkg. of firm or extra firm tofu (about 6 oz.)
• 3/4 cup mixed bell pepper strips
• 2 tablespoons of nutritional yeast
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• salt & pepper to taste
• 10 black olives
• 1/2 cup salsa
• 2 8-inch wheat tortillas
• jalapenos (optional)

cut tofu into cubes and place in non-stick skillet on med-high to high. season one side with garlic powder, onion powder, nutritional yeast and salt & pepper. tofu can be pretty crumbly, so i like to cook it on one side without stirring until it browns. then flip, season and brown the other side. after about 7-10 minutes of browning the tofu, add the peppers and continue cooking the mixture until peppers are tender. warm up the wheat tortillas and divide the tofu mixture and rest of ingredients between the two.

roll up and chow down. :)