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Monday, July 31, 2017

Damn Good Broccoli Soup

Before being vegan, I really was not a soup person. I mean, I liked soup but I never made it and rarely had any type of it.

Now I absolutely love soup and this one has got to be my all time favorite. Who knew potatoes, broccoli and nooch could make such a delicious soup. And some Adobo too. 

This was inspired by High Carb Hannah. Seasonings are a little different and preparation is a little different. 

Let's get to it. Here is what you will need. 
1 medium onion diced
1 minced clove of garlic
3 cups 1/2" diced golden potatoes
2 1/2 cups broccoli
4 1/2 cups water
1/2 cup nooch
1 tsp garlic powder
extra water for sauteing

Heat some of the extra water, about 1/2 cup, in a soup pot. Add the onion and give a generous sprinkle of Adobo. Cook until translucent. Should be about 10 - 15 minutes. 

Add the garlic, water, nooch and potatoes. Give it a good stir. Bring to a boil, reduce heat, cover and let simmer until potatoes are tender. 

Give it a taste and make sure the seasonings are to your liking and adjust accordingly. 

Add the broccoli and cook another 10 minutes or until the broccoli is tender. 

If you have an immersion blender, go ahead and blend the soup. 

If you do not have an immersion blender, very carefully transfer the hot soup to a blender and pulse a few times. Pour back into the soup pot for serving. Enjoy!!!

Monday, July 24, 2017

Jackfruit Carnitas Tacos by The Edgy Veg

The first time I tried this recipe I just could not believe how freaking delicious these tacos were. I thought my cravings for a really good vegan taco had finally been satisfied. I'm not even kidding you. I've made them three times already. 

The best part is they are really low in calories too. Canned green jackfruit in water is only 30 calories per cup. You probably use less than 1/2 a cup per taco. That's just madness. 

The original recipe is by Candice from The Edgy Veg. She also made a mango salsa which I did not make because I did not have any mangos and a lime crema sauce which is really good too.

The link to The Edgy Veg's video.

The link to The Edgy Veg's website.

The best place to get canned jackfruit is at an Asian grocery store. I bought mine for $1.69 a can. I think that's a pretty good deal.

Jackfruit and jackfruit seeds are so incredibly good for you it's more madness. Here's a list of benefits:
Cardiovascular, skin and bone health, helps with stomach ulcers and digestion, improves hair growth, helps maintain your thyroid and many more. 

I changed it just a little only because I didn't have some of the ingredients. 

Here is my version. 
1 can of green jackfruit in water that's been drained and rinsed
1/2 cup of water
1 tbsp of braggs liquid aminos
1 tbsp extra virgin olive oil
2 tsp maple syrup
1 tsp chili powder
1 tsp smoky paprika

Put everything in a shallow dish or bag from the water to the paprika. Swish it around. Add the jackfruit. Close the bag and get all of the air out. Let it sit for at least two hours. 

You also need:
1 small onion diced or sliced
1 tsp no chicken bouillon
Adobo seasoning
some water

Saute the onion in a little water. This saves on calories. Sprinkle a little adobo over the onions. When the onions are translucent, coat them with the bouillon. Add the jackfruit and marinade and let cook on medium heat for ten minutes. Cover and cook 10 more minutes. If they look a little charred, don't worry. They taste good that way. Shred them with a potato masher or however you like. 

Serve them on some corn tortillas and enjoy. 

Monday, July 17, 2017

Vegan Breakfast Sausage // Savory Oats

About two years ago I came across a homesteader video that I thought was just crazy insane and would never work. I was searching for vegan breakfast sausage and I found videos on oatmeal sausage. Of course I was intrigued and watched with amazement as the homesteader turned rolled oats into sausage patties. 

Ever since then, I have been trying to perfect my own version. Yes it took me that long but I only tried every few months. It wasn't like I tried every week. ha ha

Several recipes call for frying the patties, then boiling the patties and frying again. I am way too impatient for that so I cooked the oats in the savory liquid until the oats were cooked. Let it cool then turned them into patties and baked them.

I have finally perfected my oatmeal sausage patties and gladly share them with you today. I hope you try them. It's a great savory dish for sure. 

Let's get to the recipe. Here is what you will need. 
1 1/2 cups rolled oats
2 cups water
2 tbsp nutritional yeast
2 tbsp braggs aminos
1 tbsp onion powder
1 tbsp maple syrup
1 tsp sage
1 tsp italian seasoning
1 tsp garlic powder
1 tsp salt
1 tsp no chicken bouillon
1/2 tsp ground thyme
1/2 poultry seasoning
1/4 tsp turmeric
1 scoop of unflavored vegan protein powder (optional)
brown rice flour

Put everything in a large pot from the water to the protein powder. Whisk to make sure there are no lumps of any of the powders. Give it a taste and if needed, adjust to your liking. Bring to a boil and add the rolled oats. Stir to combine and bring to a boil again. Reduce the heat to a low medium and simmer until the oats have absorbed the liquid. 

Remove the oats from the heat and let cool completely. 

Preheat your oven to 350 degrees. 

Coat your hands with some brown rice flour and scoop 2 tbsp of the oat mix into your hands. Roll into a ball and lightly press into patty. The brown rice flour helps crisp the patties up without oil. 

Bake 15 minutes on each side. Serve them up and enjoy!! 

Sunday, July 16, 2017

Toliet Paper Tube Framed Art

Here is a cute little project that reuses toliet paper tubes, paper towel tubes, cracker or cereal boxes and old frames. You can customize these anyway you like to match a girls room or a living room. 

You can also make them as big as you like too. Keep in mind you will need more tubes and boxes if you do make a larger one. 

Here are the supplies you will need for a 10x10 piece.
10x10 frame with the glass and pegs removed 
enough toilet paper tubes to make 15 1/2" petals
cracker or cereal box
acrylic paint in three colors and brushes
mod podge
hot glue
3 acrylic gems

Paint your frame with white paint. You can spray paint it outside or you can give it a few coats of acrylic paint. Paint the bottom and sides first, then the top.

Lightly press the toilet paper tubes and make 1/2" marks on them. Cut at the marks to make your petals. You will need five for each flower. Once all of the petals are cut, paint the entire petal, inside and out with a bright pink. 

Cut the short ends of your cracker box off leaving the entire front and back pieces in tact. Paint both sides light blue. When completely dry, make 1/2" marks at the short ends. With a ruler, make lines across the box and cut 1/2" strips. 

Let's make the flowers first. With a hot glue gun, attach five petals to each other one at a time at one end of the petal until you have a flower. Add the the acrylic gem to the center with additional hot glue. Complete this for three flowers

On the back side of the frame, place the flowers on the frame in a way that appeals to you and attach with hot glue. 

Coil the blue strips with a skewer and attach the flowers with hot glue. You can make long coils or short ones. 

Add as many as you like filling up the frame. 

When you are finished, coat the entire piece with mod podge starting with the back. This will ensure your piece will last. 

Please watch the video for more info. 

Wednesday, July 12, 2017

Raw Sweet Potato Noodles with Tahini Dressing // Sweet Potato Madness

Who would have thought that sweet potatoes and tahini would go so well together? I sure didn't but wow it is really amazing. 

If you do not have a spiralize, by all means bake a sweet potato for this. I'm sure it is delicious too. 

So many great benefits this sweet little spud has. It is loaded with beta-carotene, fiber, rich in vitamins C and E, a great source of B6 and potassium just to name a few. 

Let's get to it. Here is what you will need. 
1/2 a large sweet potato that's been spiralized
2 tbsp tahini
1 tbsp coconut aminos
1 tbsp nutritional yeast
1 tbsp water
1/8 tsp garlic powder
the juice of 1/2 a lemon

Whisk everything except the potatoes. Give it taste and adjust to your liking. 
Pour over your sweet potato noodles and mix it up. Enjoy!!

Tuesday, July 11, 2017

Roasted Sweet Potatoes & Brussel Sprouts with Balsamic Cream // Sweet Potato Madness

This is a great side dish for any meal and any occasion. The Adobo with saffron make it outstanding. The balsamic cream just knock it out of this world. It also serves well as a meal all by itself.

Yes the balsamic cream is vegan. It's just a balsamic reduction or balsamic vinegar that's been slowly cooked until it's thick and syrupy. It's quite tasty.

Let's get right to it. Here is what you will need. 
1 sweet potato peeled and diced
1 cup of baby brussel sprouts which I found at Trader Joe's in the frozen section.
1 tbsp extra virgin olive oil
salt and pepper to taste
Adobo with saffron to taste

Preheat the oven to 425 degrees. 
Toss the potatoes and sprouts into a bowl. Add the oil and seasonings. Give it a good stir. Put in the oven and roast for about 30 minutes or until potatoes are tender and starting to brown. Drizzle the balsamic cream over the potatoes and sprouts and enjoy!!!

Monday, July 10, 2017

Sweet Potato Breakfast Bowl // Sweet Potato Madness

When I decided to come up with three recipe ideas for sweet potatoes, I wanted to do hopefully something different. I have never seen a sweet potato breakfast bowl but I'm sure I'm not the first. 

This is really more of an idea rather a recipe. You can add whatever you like to it as well. And while I was having my sweet potato breakfast bowl, it occurred to me that I could have also added some almond milk, oats and maybe even some hemp or chia seeds. I will for sure do that next time. 

If you know you are going to have this for breakfast, you can cook your potato the night before. Or, put it in the microwave for five minutes. 

Let's get to it. Here is what you will need. 
1 small sweet potato
maple syrup
almond or cashew butter
some pecans
dried cranberries
sliced banana
Optional ideas: almond milk, oats, chia seeds and whatever comes to mind that you might like. 

Wash and dry your sweet potato. Very carefully pierce it with a fork. I cook my potatoes in a brown paper bag to help keep them from drying out. And we all know aluminum is dangerous for our health, right. You can cook it in your oven on 375 degrees until it is tender, about 45 minutes to an hour. Maybe more depending on how big your potato is and your oven. 

When your potato is finished cooking, let it cool for about 15 minutes. Remove the skin and place it in your favorite bowl. Poor a little maple and sprinkle some cinnamon on it. Mash it up a little. Sprinkle the pecans and cranberries on. Add the sliced banana and enjoy. 

Thursday, July 6, 2017

Tempeh Gyro Salad

I was going to make bbq tempeh and ranch tonight but at the very last minute, I decided to try gyro like tempeh. The recipe was inspired by Connies Rawsome Kitchen. Connie has some really great recipes including a gyro seitan. Check out her channel, 

Did you know tempeh is a complete protein? There is something like 20 grams per serving too. 

Ok, no the tempeh does not really taste like gyro but man oh man it is really tasty. I was really surprised. I will be having this again for sure. 

Let's get started. Here is what you will need.
1 package of plain tempeh sliced
3 tbsp nutritional yeast
1 tbsp garlic powder
1/2 tsp of cumin
1 tbsp extra virgin olive oil
1/4 cup tamari or soy sauce
juice of 1/2 lemon
1/2 cup water
1 tsp paprika
1/2 tbsp dried oregano

If you have a shallow dish, that will work perfectly here. If you are using a storage bag, be gentle with the tempeh. It can be fragile. 

Mix everything from the nutritional yeast to the oregano. Lay the tempeh in the dish and flip the tempeh to make sure it is completed coated. Let it sit for about an hour. 

In a large fry pan on medium heat, brown the tempeh. Should take about 3 to 4 minutes on each side. Do not toss that marinade. Makes a great dressing for this salad. 

Tofu Tzatziki
1/2 pkg of silken tofu
1/2 cup or so of shredded and drained cucumber
1/2 to 1 tsp of dried dill
juice of half a lemon
salt to taste
At the end I also added some Adobo seasoning. The one in the navy lid. 

Toss everything in a bowl and whisk to combine. 

The Salad
1 head of romaine chopped
1 tomato chopped
2 kale leaves chopped

Toss to combine. Add as much tempeh as you like, some of the tofu tzatziki and some of that marinade. Enjoy!!!!

Tuesday, July 4, 2017

Divine Chickpea Salad

Have you ever had the Divine Chicken Salad sandwich from Honey Baked? If you were once an omni and have had it, then you know how freaking good it was. 

I haven't had it in over four years and I've been wanting to try and vegan it for quite some time. I can't believe how good my version is. I really can't!! 

The original sandwich was made with havarti cheese and a croissant and served with a dill pickle on the side. I realize this all sounds like a really strange combo but it was really, really, reeeeeeelly good.

I have no idea what is in the original recipe so I just guessed at what to put in it. I guessed really good too. ha ha 

Enough chit chat. Let's get to it. Here is what you will need.

1-15oz can rinsed and drained chickpeas crumbled in a food processor
1 cup of vegan mayo
1/2 heaping cup organic red seedless grapes sliced in half
1/3 cup finely diced celery
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp ginger powder
1/2 tsp ground mustard
1/4 tsp dried onion
1/4 tsp ground turmeric
salt and pepper to taste

Mix everything except the chickpeas. This is just to make sure everything is evenly incorporated. When you are finished mixing, add the mayo mix to the chickpeas and combine really well.

For the sandwich you will need your favorite vegan bread, Chao Creamy Original, some tomato slices and for the best experience of this sandwich, a dill pickle too. ☮

Monday, July 3, 2017

Taco Salad with Homemade Catalina Dressing // Salad Madness

When I think of the summer time, I always think of taco salad. Most people like it right. I know I sure do. It's a great summer time salad and you can add anything you like to it. 

I know dorito's aren't good for you but the sweet chili doritos are accidentally vegan and once or twice a year in a salad I think is ok.

I did not have any vegan cheddar shreds for this salad so I just sprinkled on nooch. Wow it is really good. 

Let's get to it. Here is what you will need for the dressing:
1/2 cup organic ketchup
1/4 cup extra virgin olive oil - cold pressed

2 tbsp maple syrup
1/2 cup water
1 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp chili powder
1/2 tsp dried oregano
1/2 tsp dried mustar powder

Toss everything into a mason jar and shake it up. 

Let's get to the salad. Here is what you will need. 
1 1/2 heads of romaine chopped
2 tomatoes chopped
1/2 a cucumber chopped
1 15oz black beans
sweet chili dorito's gently crumbled. a cup or so
nutritional yeast
catalina dressing - I used about 1/2 of the jar.

Mix and toss everything except the nutritional yeast in a large bowl. Serve some up and sprinkle the nutritional yeast on. Enjoy!!