VGNSHT

Gnocchi with a basic red sauce and Daiya Vegan Cheese Mozzarella...

Thu, 16 Sep 2010 13:27:00 -0400

Gnocchi with a basic red sauce and Daiya Vegan Cheese Mozzarella Style. The recipe for the gnocchi is from Vegan With a Vengeance (book link) but the actual recipe->(recipe here) and in this case, the red sauce is store bought from Whole Foods. Daiya’s mozza style is by far my favorite cheese substitute and works so incredibly well for pasta.

1 cup bulgur wheat, 1 1/2 cups boiling water and 1 1/2...

Wed, 18 Aug 2010 14:23:33 -0400

1 cup bulgur wheat, 1 1/2 cups boiling water and 1 1/2 tsp salt - combine and cover, let sit 20 minutes (i cooked my bulgur risotto style w/ vegetable broth by sauteeing diced yellow onions then adding the bulgur and a bit of the broth at a time. also, after it’s cooked, let it cool first then add rest of the ingredients.)

1/4 cup fresh lemon juice
1 T crushed chopped garlic
1/2 cup chopped scallions
1/4 cup olive oil
2 medium diced tomatoes
1 PACKED cup fresh chopped parsley
fresh black pepper [to taste]
Optional: chopped cucumber

My friend Margaret passed this tabouleh recipe on to me and my god, it was incredible. This is what I stuck with. Her recipe had a little more options but when I pared it down these seemed the essential ingredients and gave us a wonderful flavor.

Vegan Fish Sauce (from GroupRecipes.com) 1.5 cup shredded dried...

Mon, 09 Aug 2010 12:56:00 -0400

Vegan Fish Sauce (from GroupRecipes.com)

1.5 cup shredded dried seaweed
4 cups water
3 very large garlic cloves crushed but not peeled.
1.5 tbsp. black peppercorns
.5 cup dark Chinese soy sauce
Extra boiling water as needed*

Place the seaweed in a pot and add 4 cups of water.
Bring to a boil, then turn down the heat to keep it bubbling along.

Cook for 20 minutes.
Add the rest of the ingredients and enough water to make about 6 cups total in the pot.*at this point i added 2.5 cups water

Bring back to a boil, then boil fairly high for at least 1/2 hour.
At that point, begin to taste (just a little, though—it’s strong).
When the stock is reduced by about half, it will be almost too salty to eat, and that means it is ready.
Strain through fine mesh or a coffee filter and allow to cool.

I was a little unimpressed with the amount I got out of this recipe (a little more than half of a mason jar). I’d suggest doubling up. I haven’t used it yet but I plan on attempting some pad kra pao soon so I’ll update on how well this stuff works.

P.S. I need a wok.

Bulgur Risotto w/ Thai basil, peppers, carrots, onions and tofu.

Mon, 05 Jul 2010 19:03:49 -0400

Bulgur Risotto w/ Thai basil, peppers, carrots, onions and tofu.

Taco Seasoning Mix From bottom to top:Chipotle chile pepper...

Mon, 26 Apr 2010 03:29:00 -0400

Taco Seasoning Mix

From bottom to top:
Chipotle chile pepper
Cumin
Oregano
Salt
Garlic powder
Onion powder
Crushed red chili peppers
Paprika

Great for black beans or veggies or whatever you want.

My friend Chelsea shared this recipe with me. It looks...

Tue, 20 Apr 2010 11:54:05 -0400

My friend Chelsea shared this recipe with me. It looks incredible.

Yeah, I’m excited for lunch. updateIt’s okay. That whole...

Thu, 28 Jan 2010 10:56:00 -0500

Yeah, I’m excited for lunch.

*update*
It’s okay. That whole less sodium thing, not good. I like my salt in things like this. It says it’s spicy and it’s so-so. The spice is growing as I eat. The mango isn’t overwhelming and I haven’t had any ‘pieces’ of it yet. I kinda wish I did. Overall, a 6/10, probably won’t buy again.

Pumpkin Risotto

Mon, 28 Dec 2009 14:28:18 -0500

Pumpkin Risotto

Vegan Baked Mac n Cheese

Fri, 04 Dec 2009 17:18:01 -0500

Vegan Baked Mac n Cheese

Vegan Baked Potatoes These were super easy to make:One Yukon...

Wed, 02 Dec 2009 17:29:04 -0500

Vegan Baked Potatoes

These were super easy to make:
One Yukon Gold Potato
Basil
Oregano
Salt
Thin slices of bread
Fresh rosemary
Olive Oil

Cut your potatoes up into small squares. Toss them with the olive oil, basil, oregano, salt, and rosemary. Take very thing slices of bread and chop it up nicely making some rather small bread crumbs. Toss those in with the potatoes and mix it up well. Place them in the oven on 400 or broil (specifically for the toaster oven). Let cook for about 30 minutes depending on how done you like them and how many potatoes you’ve used. Once removed sprinkle with sea salt and you’ve got a great side dish on your hands.

Mexican Rice 1 cup long grain brown rice 2-3 crushed/chopped...

Wed, 25 Nov 2009 15:22:00 -0500

Mexican Rice

1 cup long grain brown rice
2-3 crushed/chopped garlic cloves
Half jar of your favorite salsa
Cumin
1 bay leaf
Celery flakes
Dash of cayenne pepper
Oregano
1.5-2 cups water
Olive oil

Saute the garlic in olive oil. Add your spices as much as you like, but be sure and break the bay leaf in half. Then add your rice to brown it a bit. Then add your half jar of salsa, your water and bring to a boil. The long grain brown rice takes a little longer to cook so in about 40 minutes you should have delicious home made Mexican rice.

I usually make a lot of this then end up eating on it for a few days. It’s also pretty great with some fresh corn and black beans over a bed of romaine (all cold ingredients of course).

Good Morning

Wed, 04 Nov 2009 11:08:07 -0500

On the occasion that I wake up early I like to do a few things before work, like eat and drink coffee. This is my favorite coffe, ever. It’s Italian and you can find it at Whole Foods. Most people think Italian espresso is more caffeinated. Not true, it’s less caffeinated because they use espresso as a digestive. I like my coffee as a latte in the morning so I bring about a cup and a half of soy milk and sugar to a slight boil then add my coffee and continuously stir. Watch your milk so it doesn’t get that nasty film on top. As for food, I try to do something healthy and quick. Food For Life’s Ezekiel 4:9 Raisin Bread is one of my morning fav’s. Toast it and eat it. Besides that I try to incorporate some fresh organic fruit and as of late, oatmeal. Granted the oatmeal pictured below isn’t the best for you and is packed with sugar, it is at least vegan and easy. I bring to a slight boil about a half cup of soy milk per packet. Hope this is some inspiration to eat a good but quick and healthy breakfast.

Vegan Stir Fri(ed) Rice

Mon, 02 Nov 2009 17:42:00 -0500

This is more stir fry than it is fried rice but either way, it’s pretty tasty. This was my first time to experiment with Seitan so I didn’t use a lot. Just a few strips (the package says you can add it last b/c it’s precooked so i did, though in retrospect I think I’d like to have it cooked longer).

At any rate, the dish turned out pretty well (I just forgot to add my garlic!) I’d suggest adding a salad with a ginger dressing before the meal but other than that, this was pretty delicious!

1 cup long grain brown rice
2 cups water
Tamari (season to taste) and any other stir fry sauces you enjoy
3 carrots
2 cloves garlic
1 medium yellow onion
1/2 cup of sliced mushrooms (optional)
Handful of snow peas
Crushed red chili flakes (add as much or as little as you like)
Half a handful of chopped green onions
Sesame Oil (olive oil will do)

I first start boiling the water for my rice because it takes the longest. I combine about 2 cups water, some tamari and salt then bring to a boil. Once it reaches boiling temp add the rice and cover. Should take about 40 minutes if you’re using long grain brown rice.

Next I begin dicing up my veggies. Cut these however you like. I prefer smaller pieces of vegetables so I cut precisely and numerously. At this point (if you have a wok you should use that, but I don’t so I’m stuck with an iron skillet that needs a little preheating) you can start to heat your oil. As soon as it’s hot (not too hot, maybe a medium temperature) throw in your veggies and garlic. I would also suggest throwing in the seitan at this point just to increase it’s texture. Add your tamari and whatever other seasonings you like along with the crushed red chili flakes.

Once your rice is done just add it to the stir fry and continue cooking (you may need to add more tamari or sauce b/c of the rice). I let the dish continue to cook until it starts getting a little sticky in the pan. Then pull it out, add some chopped green onions to top it and you’re good to go.

Vegetarian/Vegan Food

Tue, 20 Oct 2009 14:37:11 -0400

I’ve wanted to start a blog about food for awhile now. I just never really had a way to take pictures of the food I was making but now I finally do. My iPhone seems to take some fairly good quality photos as you can see above. That’s a photo of some lentil soup I made the other day which was absolutely delicious. Hopefully you’ll be able to enjoy some of the foods and recipes I hope to post.

VGNSHT

Gnocchi with a basic red sauce and Daiya Vegan Cheese Mozzarella...

1 cup bulgur wheat, 1 1/2 cups boiling water and 1 1/2...

Vegan Fish Sauce (from GroupRecipes.com) 1.5 cup shredded dried...

Bulgur Risotto w/ Thai basil, peppers, carrots, onions and tofu.

Taco Seasoning Mix From bottom to top:Chipotle chile pepper...

My friend Chelsea shared this recipe with me. It looks...

Yeah, I’m excited for lunch. *update*It’s okay. That whole...

Pumpkin Risotto

Vegan Baked Mac n Cheese

Vegan Baked Potatoes These were super easy to make:One Yukon...

Mexican Rice 1 cup long grain brown rice 2-3 crushed/chopped...

Good Morning

Vegan Stir Fri(ed) Rice

Vegetarian/Vegan Food

Yeah, I’m excited for lunch. updateIt’s okay. That whole...