Warmed Portobella “Steak” Salad…yes it’s Vegan!!!

Warmed Portobello “Steak”  Salad

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Ingredients:

2 Portobello caps (stems removed) and cut into 1 inch sections

1 cup vegetable stock

2 tbsp. tamari (or soy) sauce

4 cloves of garlic (minced)

1 tbsp. of rice wine vinegar

Mixed greens salad (romaine, spinach, anything you want!)

Cucumber diced

Tomato diced

Half of an avocado

Dressing:

1 tbsp. of each: rice wine vinegar, tamari and sesame oil, sunflower seeds.

Directions:

1. Take first 5 ingredients and sauté or wok for about 5 minutes on medium-high heat. This will create a nice glaze on the mushrooms but not turn them into mush.

2. Take the next 4 ingredients and toss together to make the salad.

3. Take the dressing ingredients into a glass jar and shake to mix.

4. Pour dressing over salad mixture, then top with the warm mushrooms. Garnish with some sesame seeds and cilantro. Eat immediately. The warm mushrooms will start to melt the avocado and it’s so yummy!!!

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African Sweet Potato and Peanut Soup

 

African Sweet Potato and Peanut Soup

This recipe was a failed attempt at making an amazing soup by a local restaurant in Gainesville, FL called Tempo Bistro to Go. Even though mine is no where near as good as their’s

soupIngredients:

1 tablespoon vegetable oil

1 large onion, chopped

3 cloves  garlic, minced

2 teaspoons minced fresh ginger root

1- 1/2 teaspoons ground cumin

1- 1/2 teaspoons ground coriander

1/2 teaspoon ground cinnamon

1 pinch ground cloves

3 medium tomatoes, chopped

1- 1/2 pounds sweet potatoes, peeled and chopped

1  carrot, peeled and chopped

4 1/2 cups water

1 teaspoon  salt

1/4 cup chopped, unsalted dry-roasted peanuts

1 pinch cayenne pepper

2 tablespoons creamy peanut butter

1 bunch chopped fresh cilantro

Directions:

1. Heat the oil in a large saucepan over medium-high heat. Saute the onion 10 minutes, until lightly browned. Mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir about 5 minutes.

2. Pour water into the saucepan, and season the mixture with salt. Bring to a boil, reduce heat, and simmer 30 minutes.

3. Remove the soup mixture from heat. In a food processor or blender, blend the soup and peanuts until almost smooth. Season with cayenne pepper. Return to the saucepan. Whisk in the peanut butter, and cook until heated through. Serve warm topped with fresh cilantro.

North Carolina Summer Harvest: Rainbow Swiss Chard!!!

HI all!!!!

Long time no talk! I so super duper apologize for not blogging sooner, but I have been absolutely loving my new locale: North Carolina. Today I heard tons of people complaining it was hot out…yeah it was 84 with a mountain breeze. That’s pretty much heaven to me!!! And this state actually has seasons!!! Big change from Florida. Along with the seasons are SEASONAL VEGGIES!!! A girl can’t ask for much more than that! I get to drive past THREE…count them….THREE different local farm stands on my way home from work everyday. Today I stopped by and this huge bunch of rainbow chard was talking to me. It was exactly like those Pier One commercials where the sock monkey talks to mid-20 something fashionable girl into buying him. Only mine situation was rainbow swiss chard screaming at this 30 something saying “damn I would look good in your saute pan with some garlic!”.

 

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GARLIC RAINBOW SWISS CHARD

2 tablespoon of cold pressed extra virgin olive oil

4 large garlic cloves, peeled and smashed (ok you can do two cloves if you are whimpy!)

1 teaspoon of red pepper flake (I know, I know! almost all my recipes start like that!)

1 large bunch Swiss chard, ribs removed and chopped, leaves roughly chopped

Sea Salt

Splash of red wine vinegar

1. Add the oil to a large saute pan with the garlic and red pepper flakes.

2. Cook over medium heat until the garlic turns golden. Remove the garlic and discard. Be sad because you just discarded garlic!

3. Add the chopped Swiss chard ribs and saute until soft, about 4 minutes.

4. Add the Swiss chard leaves and season with salt, to taste. Cook until the leaves are wilted.

5. Stir in a splash of red wine vinegar. Serve immediately.

swisschard

Vegan Biscuits and Gravy…Just like The Top’s!!!

Recipe recreate: from The Top in Gainesville, FL

Recipe recreate: from The Top in Gainesville, FL

Hi everyone!!!

Thank you all so much for continuing to read my blog and grow my following!! Big things are happening and it’s such an exciting time. As my last blog post mentioned I have moved from my native Florida to the mountains of North Carolina. I am loving the “no-ac-needed” type of weather. I love putting the top down on my car and driving through the blooming mountains, and I really love making new friends! But even with all these awesome things happening for me, I was still a little homesick last weekend. Sunday’s in Gainesville, FL are known for brunches! So many restaurants serve an amazingly vegan friendly brunch in Gainesville, and here in the mountains….well you can go to the pancake breakfast at the church, but it’s not very vegan 🙂 Anyone that knows me, knows that I don’t give up without a fight though, so I decided I would try to recreate the famous Top’s Vegan Biscuits and Gravy. I expected to have to test the recipe out many, many….MANY times, but actually I rocked it on the first try. So without any more rambling, here is the super easy, super yummy, not for everyday, recipe!!!

Biscuits:

1 cup all-purpose flour

1 cup whole wheat flour

1 Tbsp of Baking Powder

1 Tsp of Sea Salt

1 cup of original almond milk (or soy milk…just not flavored)

4 Tbsp Earth Balance (or non-dairy margarine)

Directions for Biscuits:

1. Preheat over to 425

2. Mix all dry ingredients in a bowl.

3. Using a fork, press margarine into the flour until there are little flour coated pebbles in the bowl

4.  At milk and combine till dough is slightly uniform. It will be lumpy…don’t over work the dough.

5. Spoon balls of dough onto an ungreased baking pan. Place them so that they touch (biscuits like to be close to one another and will rise together.

biscuits raw

6. I dropped a small droplet of olive oil on the top of each dough ball and then salted the tops.

7. Bake for 12 minutes

GRAVY TIME:

2 cups of tempeh chopped

1 cup of unflavored almond milk

2 Tbsp of olive oil

1 Tbsp of corn starch

salt/pepper

*added seasoning could be a Cajun hint to the sauce…I used Old Bay seasoning because it reminds me of southern foods

sausage startDirections for Gravy:

1. Saute tempeh chunks in 1 tbsp of olive oil to brown. Use medium heat.

2. After tempeh is browned, do not remove from pan, but push to one side of pan. Add the additional 1 tbsp of olive oil and cornstarch. Lower temp to medium-low heat and whisk the oil and cornstarch. You just slightly want to cook this combination, probably won’t take longer than a minute.

3. Add almond milk and whisk together. Simmer for a few minutes as it thickens. This should happen quickly.

 

When the biscuits are done, split one open and spoon that gravy over it! Yummy!!!

finished
biscuits cooked

 

Vegan Veggie Stir Fry

It’s Sunday Asian night!!! Ran a half marathon this morning that shattered my last PR, so I’m stoked to have some rice tonight! hahah

VEGAN VEGGIE STIR FRY

stirfry-veggies

For the Sauce:

1/3 cup tamari

¼ – 1/3 cup water

3 – 3 1/2 tbsp pure maple syrup or agave nectar

1 – 1½ tbsp freshly squeezed lemon juice

1 1/2 tsp toasted sesame oil

5-6 medium-large cloves garlic, minced

2 – 2½ tsp freshly grated ginger

1 tbsp arrowroot powder

Stir-Fry Mix

½ – 1 tbsp oil or splash of water for oil-free

4 ½ -5 cups broccoli, cut into flowerets and stalks peeled, trimmed, and sliced in rounds (just over ½ lb of broccoli)

couple pinches of sea salt

couple teaspoons of water

1½ cups red, yellow, or orange bell pepper, sliced (about 1 medium-large)

½ – ¾ cup raw cashews

1/2 cup sliced green onions

Directions

1. Add the broccoli and a pinch or two of sea salt and a teaspoon or two of water (the water will help to steam and soften the broccoli once covered) into a skillet over medium-high heat.  Toss the broccoli through, cover and let cook for just 2-3 minutes.

2.  As it is starting to turn to a brighter green color, remove the cover to your skillet, add the bell peppers, and saute through for another minute.

3.  Add the teriyaki sauce, and increase heat to high.  Toss the sauce through the vegetables, and let the sauce come up to a slow boil.  Once the sauce is at a slow boil and has thickened, cashews, and green onions, toss through the sauce and remove your pan from the heat.

4. Serve immediately over rice noodles, soba noodles, or a whole grain of choice such as brown rice or quinoa.

stir fry

Superbowl Recipe: Buffalo Cauliflower Wings

Thank you Pinterest for this amazing recipe!!!! This will also be served to my crowd of guys for Superbowl Sunday!!!…..and I will admit to LOVING this recipe every other day as well. Ok shocking reveal ahead…..I don’t like cauliflower. I know as a vegan, I should love all veggies, but in general…I’m not the biggest fan of the cauliflower…..until now!

Buffalo Cauliflower Wings

ingredients:

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1 head of cauliflower

1 cup of whole wheat flour

1/2 cup of almond milk (unsweetened, not flavored)

1 tablespoon of garlic powder

1/4 cup Franks Buffalo hot sauce

1/4 cup organic BBQ sauce

Directions:

 

1. Whisk the flour, milk and garlic powder together. Preheat over to 425 degrees

2. Cut the cauliflower off of the head/stalk into small piece. Dip into the flour batter and let excess drip off.

3. Place batter cauliflower onto a slightly oiled sheet pan. Drizzle lightly with more oil.

4. Bake for 15 minutes then flip. Bake 10 more minutes.

5. Mix BBQ sauce with the Buffalo Sauce (this can be adjusted for flavor…this is a very mild  sauce. You can add more hot sauce

6. Toss cauliflower in sauce and bake 10 minutes more.

7. Serve immediately!

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Roasted Tomato and Garlic Soup

BOOOHOOOO!!!! I have a winter cold!!! WOOHOOOO!!!! I get to make my favorite soup!!!

ROASTED TOMATO AND GARLIC SOUP

soup

8 whole cloves of garlic peeled

1 medium onion, diced

2 lbs of cherry tomatoes or roma tomatoes

1 cup of V8 or tomato juice

2 cups of vegetable stock (or even better is mushroom stock)

Salt/Pepper to taste

2 tbsp. of olive oil

2 tbsp. of fresh Italian herbs (anything that looked good…oregano, basil, etc)

Directions:

1. Roast garlic: Wrap all of the garlic cloves with 1 tbsp. of olive oil in a tin foil ball. Throw into a 350 degree oven for 20 minutes. Smell how great your kitchen smells 🙂

2. While garlic is good, saute onion in remaining olive oil until soft and clear over medium heat (5-8 minutes)

3.  Add tomatoes, V8, stock into the pan and simmer for at least 30 minutes. (The tomatoes will start to burst open and will add fluid into your pot, so make sure the pot is big enough).

4. Once garlic is done, add all of the garlic and oil into the pot and simmer for at least 10 minutes more.

5. Working with small batches at a time (or with a handheld blender), puree the soup to make it one consistent thickness.

6. At the end, right before serving, add in fresh herbs and salt and pepper to taste!

 

You can thank me later for how your house smells 🙂