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Vegan MoFo PMA Burgers: Engine 2 Pumpkin/Mushroom/Adzuki Burgers

18 Oct

I’m sick of paying 6 dollars a box for Sunshine Burgers. I love them, but I am calling shenanigans. The Engine 2 website has a great post with a sort of master make-your-own-veggie- burger “matrix”:

http://engine2diet.com/the-daily-beet/simple-guide-to-plant-strong-burgers/

I used this to come up with my own fall-themed burger. I’m on a pumpkin rampage, people!

PMA burgers: Pumpkin, Mushroom, Adzuki Bean/Positive Mental Attitude Burger

(best made while listening to Bad Brains!)

2 tbs ground flax seeds

1 can Eden adzuki beans, drained and mashed

1 cup cooked, diced mushrooms (portobello or porcini work really well)

1 tsp tamari

1 tasp vegan Worcestershire sauce

1 cup bread crumbs of your choice (hint: 2 slices toasted Ezekiel bread in the Vitamix makes exactly enough!)

1 tsp chives

1 tsp parsley

1 tsp thyme

1/2 tsp onion powder

1 tsp nutritional yeast

3 shakes smoked paprika

4 twists fresh ground black pepper

2 tbs non-dairy milk of your choice

1/4 cup pumpkin puree

Preheat your oven to 350 degrees. Prep a cookie sheet with parchment paper and set aside. Sautee the finely chopped mushrooms with tamari and Worcestershire sauce and a little water so they don’t stick. Set aside. Mix flax seeds with 3 tbs warm water and set aside. Drain and rinse your adzuki beans. Mash your adzuki beans in a large bowl, then add bread crumbs. Mix and add mushrooms, then add your pumpkin, flax seed mixture and spices. Add the non-dairy milk last. Mixture should be sticky and firm enough to make patties with your hands. Form six evenly shaped patties and place on parchment paper covered cookie sheet. Bake for 10 minutes and flip them over. Bake ten more minutes and then eat them up!

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Engine 2 Vegan BBQ MoFo Lunch Box

16 Oct

 

 

This took me under 30 minutes to make. Oil-free, totally plant-based, from scratch and yummy! The cornbread is the recipe from Happy Herbivore (go buy it, you won’t be sorry). I marinated 6 ounces of Wildwood firm sprouted tofu in BBQ sauce and then grilled them on the stovetop. Cooked greens are a mainstay of my diet. I try to eat at least 4 cups a day of them. They are magic! Here’s the recipe for my greens:

By Any Greens Necessary:

1 tbs minced garlic

3/4 cup veggie broth

1 cup mushrooms of your choice (I love shiitake)

2 tsp vegan Worcestershire sauce

4 cups any rinsed, drained greens, torn into pieces. I used rainbow chard in the picture, but you can use kale, collards, mustard greens, dandelion greens, spinach or bok choy in any combination. I am particularly fond of mustard/dinosaur kale/collards together.

Sautee the mushrooms and garlic in the broth for about 2 minutes. Add the greens and the Worcestershire sauce and cook until wilted but still bright green.

Variation: add a dab of dijon mustard and hickory smoke sauce. If you really want an exciting twist, vegan bacon bits or tempeh bacon with a dab of dijon is super excellent.

I will be eating this tomorrow while my poor coworkers eat Carl’s Jr and Chinese take out. I always offer to share!

Vegan MoFo: Pumpkin Pie Smoothie

13 Oct

 

Man, I love me some pumpkin. Except for pie, shockingly…but give it to me in anything else and I am a happy, happy chica.

I know smoothies are now a no-no on Engine 2, but I am follow-the-spirit-of-the-law kinda’ gal…actually, f&ck laws. I like smoothies, I am still losing weight while indulging in them occasionally at home and if I want to have one with breakfast, I will. Dammit. I try to avoid the sugary fruit bomb kind of smoothies because they are too sweet for my sweet Kapha self. In the spirit of everything Fall and Pumpkin-y, here’s my current fave—look Ma, no fruit or added sugars!

Pumpkin Pie Smoothie

1 scoop Sun Warrior Warrior Blend protein powder (or any vegan, vanilla flavored protein)

1/2 cup pumpkin puree

1 cup unsweetened almond milk

alternative sweetner to taste

crushed ice to your desired thickness

5 shakes pumpkin pie spice (I like Frontier)

1 tsp. vanilla

Blend and suck it down!

Engine 2 Chocolate Dipping Sauce for Fruit…and Pretzels…and Fingers!

5 Oct

 

I wanted dessert in a serious way tonight. So here it is:

It is, after all, the Vegan MoFo—vegan month of FOOD for us denizens of the vegan blog-o-sphere.  I don’t usually partake, but I have been so busy traveling, working and doing conventions that I haven’t had much time to cook. Tonight, cooking sounded super exciting. Not that using my Vitamix really qualifies as “cooking”, I suppose!

E2 Chocolate Dipping Sauce

1 package lite firm Mori-nu silken tofu

1/4 cup agave

2 packets Truvia

3 tbs Wonderslim cocoa powder

Throw it all in the Vitamix and blend until smooth. You could make it a little thinner if you like very drizzly sauce, and thicker if you like pudding.

Makes 23 1 tbs servings. According to myfitnesspal (if you care about these things), here are the stats: 18 cal/0 gm fat/3 gm carbs/1 g protein

You could also probably dip strawberries in the sauce, lay them out on parchment paper and freeze them for a little while. Banana slices done that way would probably be awesome! Or even whole bananas on a stick rolled in nuts and then frozen…yeah, I’m not having some kind of peri-menopausal chocolate freakout here or anything!

Samurai Soba Noodle Bowl: Engine 2 Recipe

5 Aug

 

When I have a cold or flu, I crave this soup. It was my comfort food in college, but I used to use ramen and hot sesame oil. Sometimes I leave the udon noodles out–it depends on my appetite. This is a very filling dish if you use soba noodles. Soba noodles are usually made out of a combination of buckwheat and wheat. Soba happens to contain all 8 essential amino acids (if you believe Wack-i-pedia), including Lysine. Soba noodles are also high in B vitamins, so much so that they became popular in Tokyo because they prevented beri-beri (which happens when you live on white rice because the B vitamins are stripped out). I prefer the Eden brand that you can find in most health food stores. I also stumbled across an organic Japanese brand at my local Korean supermarket, Greenland. The youtube video above is in Japanese and is an instructional video—kinda neat!

Samurai Soba Noodle Bowl

Ingredients:

Large handful of fresh shiitake musrooms, washed and sliced

4oz extra firm sprouted tofu, sliced

Dash of Tamari

2 green onions, diced

4 tbs miso (any color)

one serving organic Soba noodles

veggie broth for sauteeing the tofu and mushrooms

Siracha sauce to taste, or if not following Engine 2, hot sesame oil for sauteeing

Optional and tasty: a little crumbled nori as a garnish. I do not use a lot of seaweed due to my thyroid condition, but you can!

Instructions:

Veggies: Sautee the tofu in veggie broth with just a dash of tamari and as much Siracha sauce as you can tolerate (helps break up congestion!). After 5 minutes, add the shiitake mushrooms (great for the immune system) and sautee until they are well cooked.

Broth: Boil 4 cups of filtered water. Bring to a low simmer and add the miso (do not let it boil again—makes the broth bitter!). Stir until miso is dissolved and leave on very low heat until all soup ingredients are ready.

Noodles: cook according to directions on your particular brand. Strain, rinse in cool water and then place in bottom of large bowl.

Assembly: pour tofu and mushrooms on top of noodles. Cover with broth and add green onions last.

Finished product looks like this:

Noodle ChaCha: Restaurant Review

26 Jul

Profile Picture

One of my coworkers told me that there was a new restaurant around the corner from our office that was pretty yummy. I took the plunge and went with our Lab Director and IT guy to check it out.

Our Lab Director is Korean, and we are both always on the lookout for Korean food. We decided to order the Korean Kim Chi Ramen Noodle Bowl. I asked the server if it could be made without any animal products and with veggie broth. They were very accomodating!

The portion was HUGE and it was very light and filling with tons of veggies. I wish it had more Kim Chi (I’m a certified KimChi-a-holic) and was maybe spicier. In an surprise move, it looks like they didn’t use oil AND they also had green smoothies on their menu! That’s not something you see every day. Hopefully they will add more veg and vegan options to the menu if we pester them enough. They don’t have a website, but here’s a link to their Facebook page:

https://www.facebook.com/NoodleChaCha

I went back again this week and the bowl was actually even better this time.

Engine2 Recipe: Smoky “Bacon” Beans, Broccoli and Cheeze Stuffed Potato

23 Jul

One of the things I love about eating a plant-based diet is that I can freely worship at the Altar of the Divine Spud:

Worship at the E2/McDougall Potato Altar!

 

Under $3.00 for a LOT of potential meals.

One thing I always loved before I started eating this way was loaded baked potatoes. I was a bacon, cheese and sour cream junkie. When I first transitioned to being vegan, this meant lots of vegan sour cream, green onions and Fakin’ bacon:

Last night I realized that I had a dilemma: no Fakin’ Bacon and I needed to eat *now*.  Hmmm…what if I could make beans taste like bacon? Problem solved!

Smoky Vegan Bacon Beans Recipe

Ingredients:

1 can Cannellini beans, rinsed and drained

1 1/2 tsp. Liquid Smoke or hickory smoke seasoning

1 tsp tamari

1 tsp smoked paprika

1/2 tsp garlic powder

1 /2 tsp onion powder

Instructions:

Mix it all up and let it marinate for at least an hour. You can cook your potato while it you are marinating the beans.

 

 

I steamed the broccoli, warmed up the beans, threw everything together on top of the potato and used Road’s End packaged vegan “Chreeze” sauce. The Cheese sauce recipe from Happy Herbivore is really yummy on potatoes, too. Check my blog entry on vegan cheese substitutes if you are curious:  https://heavymettayoga.wordpress.com/2012/05/28/it-aint-easy-being-cheezy-vegan-cheeses-for-the-engine-2-diet/

 

This version was actually much more filling than using the Fakin’ Bacon. I think I have a new favorite, although Fakin’ Bacon will always be near and dear to my heart. I’ve been eating it since 1990 or 1991!

It feels good to be back in the kitchen again. I haven’t wanted to cook or even be in that room since Enzo died. Enzo didn’t really like potatoes or beans, but he sure did like tempeh bacon, tofu scrambler, pancakes and vegan sausage. That dog was a vegan breakfast eating machine!

Did you say, “Vegan Sausage??”

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