Day 140!

Hello everyone!

Today I am going to be sharing with you probably one of my favorite recipes I have made which is a Vegan Eggplant Meatball, absolutely amazing.  Second recipe I am going to be sharing with you is a pretty basic recipe but its Vegan Basil Pesto, I figured I would show this recipe it would be nice for summertime.

Vegan Eggplant Meatballs:
1 Eggplant, Peeled and Diced

For the eggplant, salt the eggplant about 1 1/2 hour before hand and put in a strainer and let the juices drain out of it.  I took a fruit squeezer after to and squeezed out the juices.  I had a medium sized eggplant and got about a cup of liquid.   You don't want the liquid because it will make the meatballs not stick together and fall apart.

1/2 Onion, Small Diced
5 Cloves Garlic, Minced
3/4 Cup Panko Breadcrumbs (Read Label, make sure they are vegan)
2 Tablespoons Dried Oregano
2 Tablespoons Dried Parsley
4 Tablespoons Almond Milk
2 Tablespoons Grey Poupon
1 Teaspoon Red Pepper Flakes
Vegetable Oil for Pan Frying
Salt and Pepper To Taste


In a food processor add the panko, oregano, parsley,salt, pepper and red peppers.  Making this mixture really fine.  Set aside.

After the eggplant has drained, get a pan on the stove and coat the bottom with oil about medium-high heat.  Add the onions and garlic cook for about 3 minutes, turn the heat down to medium.  Add the eggplant and cook until soft about 10-15 minutes.  Place this in the food processor and blend.  Add to the dry mix.

Once all together add the almond milk and the grey poupon.   Mix well together and form into meatballs.  Get the pan frying oil on the stove to medium ish heat, and fry the meatballs on all sides until a dark brown.

I placed inside my tomato sauce and left for about 10-15 minutes before serving.  I have a few sauce recipes on my blog or you can use your own.  Serve with pasta!

These are unbelievable!  Enjoy!

Vegan Basil Pesto:

1 Cup Pine Nuts

3 Cups Whole Basil Leaves

1 1/2 Cup Vegetable Oil

3 Cloves Garlic

Salt to Taste

Add the pine nuts, basil and garlic to the food processor.  Mix real quick, while the mixture is running slowly stream in the vegetable oil and salt.  That's it!  No more store bought!  This can be served on virtually anything you want it to.  I would say brush it on some vegetables you are grilling or on top a veggie burger would be awesome!

Enjoy!

So recently I went on a cruise on the cruise line royal Caribbean and went to the western Caribbean.  My biggest fear was not being able to find food, but I had absolutely no problem what so ever.  We went to this buffet they had every day which was a fusion with Asian. 

There was salad, rice, vegetable sushi one day even tofu curry.  Same thing for breakfast and lunch there was oatmeal, fresh fruit, fresh vegetables whatever you wanted.  I just wanted to let everyone know, so vegans have nothing to worry about!  The few times we went out to eat everyone was really accommodating and helpful to!

That is all for today!

Namaste,

V

Day 126!

Hello everyone!

The weather has been so nice out lately, most the recipes I have been creating lately have been more on the lighter side.   This recipe is not though, haha. I have also been going through stages of items I love to cook, currently its Mexican.  Today I will be sharing with you a Vegan Black Bean Burrito Recipe with Homemade Guacamole and Lime Cilantro Rice.  I will show you how to make all of that, and a Vegan Hummus Recipe!

Vegan Black Bean and Rice Burrito:

2 Cups Cilantro Lime Rice with Corn
1 Can Black Beans (I used canned because it was easier, but fresh would be better)
3 Cups Homemade Guacamole
1/2 Head of Romaine Shredded
1 Tomato Diced
1 Red Onion Diced
3 Cloves Garlic, Minced
1 Jalapeno, De-seeded and Minced
1 Package of Vegan Burrito Wraps (It just happens the brand I found at the grocery store was vegan, I bought at Stop N Shop)
Oil to Coat Pan

Get a pot on the stove on medium, add oil.  Add the garlic, red onion and jalapenos and cook for two minutes.  Add the black beans, make sure to drain the can of the liquids and just cook down.

The romaine and tomato I left raw and just added to the burrito

Heat the burrito wrappers up in the oven for 2-3 minutes at 400. Just to make it soft.


Cilantro Lime Rice:
2 Cups Rice
4 Cups of Water
3 Tablespoons Fresh Chopped Cilantro
Juice of 3 Limes
2 Ears of Fresh Corn, Taken off the cob and pre-cooked
3 Garlic Cloves, Minced
Oil to Coat Pan
Salt to taste

Get a pot on the stove heat on high add the oil and garlic cook for a minute to take out bitterness, add the rice and toast for a minute.  Add the water and salt the water, cook the water down until you see the rice, turn to low and cover and let cook 5-10 minutes, depending on the type of rice you have.  (I buy mine at a Brazilian specialty store, so its really hard to mess it up, some rices from the supermarkets are hard to work with.)

Once the rice is cooked add the cilantro, corn and fresh lime juice.  Just mix.  You want to serve this hot with the burrito.

Homemade Guacamole:
3 Avocados, halved and insides taken out.
1 Red Onion, Minced
Juice of 3 Limes
2 Tablespoons Fresh Chopped Cilantro
Salt to taste

Place avocados in a bowl and mash up, add the rest of the ingredients, so easy!  Ha!

Assemble how every you want.

Vegan Burrito!

Vegan Roasted Red Pepper Hummus

1 Roasted Red Pepper, Ready to go

3 Cloves, Fresh Minced Garlic

1 Can Chickpeas, Skinned (Makes for a creamier hummus)

1 Cup Sesame Seed Tahini

Salt to taste

In a food processor add the tahini and mix for 2 minutes.  Add the rest of the ingredients and mix for about 1-2 minutes.  That is it, I wanted to put this recipe here to show how easy it is to make a homemade hummus instead of buying store bought.

So yummy!

I'm leaving for a cruise in a few days, I hope to review on the vegan meals they serve!

Namaste,

V

Day 116!

Hello Everyone!

Before I start with the recipes I wanted to take a second and talk about my physical health since I became a vegan.  I began at the beginning of January and now its almost the end of April.  I was a size 12 and as of last week I was a size 8, that maybe if I wanted to I could have tried on a 6.  I have lost 25 pounds and I feel so great.  This is one of the best decisions I have ever made and could not be happier.  I am doing something great for me and great for the animals.

So anyways today I am going to be sharing with you three recipes.  First one is a Pickled Shiitake Mushroom,     Second is a Asian Pear and Cucumber Slaw.  Last one is a Fiddlehead Fern Salad.  Pretty easy recipes, I just haven't been cooking really heavy meals lately, because its been so hot out lately.  These recipes would all be great for Spring/ Summer Time

Pickled Shiitake Mushrooms:
2 Cups Fresh Shiitake Mushrooms
1/2 Cup Sherry Wine
1 Cup Soy Sauce
3/4 Cup Sugar
1/2 Cup Water
1/2 Cup Red Wine Vinegar
1 Cup Champagne Vinegar
2 Tablespoons Fresh Chopped Dill

Add everything but the dill to a pot on the stove and let cook 20-25 minutes on a low simmer, leave the mushrooms whole, if you want you can chop before hand but I did it afterwards.  Let the mushrooms cool before you store.  Add the dill right in at the end of the cooking time, making sure to stir in.

This would be great at a summer time BBQ.  Enjoy!

This next recipes requires no cooking at all, which is really nice for summer time.

Vegan Asian Pear and Cucumber Slaw:

1 English Cucumber

1/4 Head of Cabbage

1 Carrot, Peeled

3 Asian Pears

1 Cup White Wine Vinegar with Tarragon (If if you can't find infused already just add 1 Tablespoon Fresh Tarragon)

1/4 Cup Extra Virgin Olive Oil

2 Tablespoon Celery Salt

1 Tablespoon Sugar

1 Teaspoon Fresh Cracked Black Pepper

On a mandolin slice the cucumber, cabbage, carrots and pears into a nice thick julienne cut.  If you do not have a mandolin on hand, just do nice matchstick size cuts.

In a mixing bowl add the vinegar, olive oil and coat the vegetable mixture in it.  Add the celery salt, sugar and black pepper.  Check for seasoning may need a bit more.  Let sit in the fridge for at least 5 hours or preferably over night, you want all the flavors to infuse and come together.

Very light and refreshing!

Okay last recipe is a Fiddlehead fern recipe.  Okay I am sure most of you are all like "WTF is that"  "Why is it so odd looking."  Fiddleheads are the fronds of a fern picked early, picked from a Ostrich Fern.  Fiddleheads are actually considered a traditional dish of New England, mainly Maine and of Quebec.  

You need to make sure also you clean them thoroughly before cooking.

With Fiddleheads though you need to remove the yellow/brownish part of it and make sure they are cooked thoroughly they say when boiling to change the water twice boil for 15 minutes at least and steam for 10-12 minutes.  

Also, Fiddleheads are only in season for a few weeks, and are not available fresh year round.  I believe you can find them frozen and pickled, but today we use fresh Fiddlheads.  

The taste of a Fiddlehead is a cross between spinach and asparagus.  I swear it smells like broccoli rabe, but I may have just had a sensory overload right before.  It is low is sodium and a good source of fiber and it contains Omega 3 and Omega 6 Fatty Acids, full of Antioxidants, rich in potasium.  

Anyways!  

Vegan Fiddlehead Fern Salad:

1 Cup Cooked Fiddlehead Fern, Cooled

1/2 Cup English Cucumber, Diced

1/2 Cup Cherry Tomatoes, Quartered

1/4 Cup Toasted Pine Nuts

1 Cup Mixed Greens, Washed

3 Tablespoons Lemon Poppy Seed Dressing

To make the dressing:

6 Lemons Juiced

1 Cup Extra Virgin Olive Oil

3 Tablespoons Maple Syrup (Real stuff, not imitation)

1 Tablespoon Grey Poupon Mustard

1 Teaspoon Poppy Seeds

Salt and Pepper To Taste

In a mixing bowl, place the mustard and lemon juice inside.  Slowly whisk in the olive oil.  Once that is done whisk in the maple syrup, poppy seeds, salt and pepper. Done.  Easy Peasy.

Place ingredients into a serving bowl, arranging how you want, and that's it.   Enjoy!

That is all for today, I do have some more pickled recipes for you all next time.

Also,  follow me on facebook!

https://www.facebook.com/pages/The-Vegan-Diaries/363950980369481

Thanks everyone!

Namaste,

V

Day 105!

Hello everyone!

Today I am going to be sharing with you all a extremely healthy soup recipe.  Kale, brussel sprouts and red bliss potato soup.  It is actually extremely easy to make, the only thing is that this soup takes a very long time as you want the ingredients to sit and all marry together.

Vegan Kale, Brussel Sprout, and Potato Soup:
1 Bunch Kale, Rinsed and Chopped
4 Red Bliss Potatoes, Quartered
8 Brussel Sprouts, Quartered
1 Celery Stalk, De-Ribbed and Small Diced
4 Cloves Garlic Minced
1 Yellow Onion, Small Diced
1 Leek, Rinsed and Small Diced
1 Jalapeno, De-Seeded and Minced
8 Cups Vegetable Stock (I made my own, but you can use store bought if you don't have time.)
1 Tablespoon Curry Powder
1 Tablespoon Cumin
1 Teaspoon Ground Ginger
1 Teaspoon Oregano
1 Teaspoon Red Pepper Flakes
1 Tablespoon Salt
1 Teaspoon Cracked Black Pepper
1 Teaspoon Oil to Coat Pan

In a large pot place the oil inside and put on medium-high heat.  Allow to heat up.  Add garlic, onion, leek and celery.  Cook down until tender.  Add the rest of the ingredients to the pot besides the kale, let these cook until they are 3/4 way done.

Add the kale, now here is the tricky part, place the soup on the lowest setting you have and let simmer for about 1-2 hours, at least.

What I did was I made it the day before, let it cool down and placed in the fridge and then brought back up to heat the next day and the flavors were perfect, but most people don't have time for that so at least give it a couple hours to cook.  Done!

Enjoy!

I will have more recipes next time, big ones in the works!  Enjoy!

Namaste,

V

Day 98!

Hello!

Today I am going to be sharing with you three recipes.  One is a Vegan Risotto with red peppers, spinach and peas.  The second recipe I am going to be sharing with you is roasted brussel sprouts with onions, cumin and curry.  The last recipe is a teriyaki sauce I made, sadly I forgot to take a picture of just the sauce, but I have it on a vegetable mixture, so you can put it on anything you want, tofu would be great.

Vegan Risotto:
1/2 box of Arborio Rice
1 Cup of Peas, Shucked and Blanched
1 Red Pepper, Diced
1 Onion, Diced
3 Handfuls of Spinach
3 Garlic Cloves, Diced
4 Cups Vegetable Stock
1 Cup White Wine
2 Tablespoons Earth Balance Butter
Salt and Pepper to taste
Oil

In a large pot (you will want to use a pot where you have a lot of room on the bottom so everything cooks evenly) coat bottom of the pan with oil and medium heat.  Add the onions, red peppers and garlic.  Saute until tender.  Add the rice, coat in everything and toast for about 1-2 minutes.  

De glaze the pan with white wine, and let it cook for about 2 minutes to cook off the alcohol and that extreme wine taste, you don't want that.  

Now add the vegetable stock, you will want to continuously stir the risotto mixture, because if it sticks to the bottom it will break and become gross. so medium - medium low heat if you want, and whatever you are comfortable with.  

Cook down until all the stock is absorbed, you may need to add some water if its still to hard.  Once that is cooked, throw in the peas and the spinach. 

 Stir the spinach into the mixture until it has wilted properly.  Add Salt and Pepper to taste, and throw in the butter so it gets a nice creamy texture.  Voila!  That is it, beyond easy risotto.  It is so filling to!  If you wanted to, you could add some vegan parm cheese into the mixture when you add the butter.

Risotto!

Vegan Roasted Brussel Sprouts:

10 Brussel Sprouts

1 Sweet Onion

1 Tablespoon Curry Powder (Hot)

1 Tablespoon Cumin

2 Tablespoons Olive Oil

Salt and Pepper to taste

Preheat oven to 450.

To prepare the brussel sprouts, cut the brown end of of them and then peel the outer dark green leaves off and save them (I will show you what to do with them on the next blog) and then cut the brussel sprouts in half lengthwise.  Slice the Onion into half moons if you want.

In a roasting pan add all the ingredients together, check the seasoning, you may prefer more cumin or more salt whatever you like.

Roast for about 25 minutes.  Brussel sprouts are actually supposed to be served Al Dente and not mush.  So just check up on them every 7 minutes or so, stirring it so the top leaves don't brown to much.  

That's it.  I know this recipe is quick and simple, but some people are intimidated by brussel sprouts and I don't want anyone to be, it is extremely good for and delicious when cooked the proper way.

I love when the outside leaves get a bit crispy to.

Vegan Teriyaki Sauce:

2 Cups Soy Sauce

2 Teaspoons Ginger, Minced

2 Teaspoons Garlic Minced

1 1/2 Cup Seasoned Rice Vinegar

1/2 Cup Water

1/2 Cup Brown Sugar

Pinch of Salt

2 Tablespoons Cornstarch Mixed with 2 Tablespoons Water (This is our slurry to thicken)

1 Scallion, Sliced not the dark green part, just the white

Add all the ingredients to a pot and bring up to heat except the cornstarch mixture.  Making sure its above a simmer.

Whisk the slurry into the mixture, making sure you get it all in.  Let it thicken so it become almost like a glaze.       

That is it.  I make teriyaki vegetables which was just a combination of more scallions, red peppers, orange peppers, yellow peppers, red onions and zucchini, but this would be nice for summer like if you grilled some tofu and added some teriyaki or anything like that.  I am still kicking myself for not getting a picture of just the sauce, but you can see in the picture how well it coats the vegetables.  Its super easy to do quickly to, so if your stuck for dinner, this would be something great to do.

Enjoy!

That is all for today, next time I will show you what do with those Brussel Sprouts leaves we saved.

Namaste,

V

Day 95!

Hello everyone!

I can't believe it is spring already, its such a beautiful day outside!  Today I am going to be sharing with you one recipe today, just because it is kind of long.  The dish is called Coxinha, it is a typical Brazilian food.  It is deep fried (I know, but it is so good!) They are so addicting and so easy to make.  It is actually not typically vegan at all, but I have transformed it into a version vegans will love.  You can fill the coxinha literally with anything you want.  I try to keep it with more of a Brazilian flair when I make it, but do whatever your hearts desires, recipes are based on my own preference, so change it to yours!

I wanted to take a moment and talk about reiki again.  I have been practicing reiki a lot lately, well I usually did self reiki at least once a day on myself, but now I am doing it on others.  I do feel like the energy flows through me more since veganism came into my life, and that it has made a significant difference in my life.

Anyhow

Vegan Brazilian Coxina:
4 Cups of Water
1/2 Pound of Yucca
3 Cups of Flour (Run through a food processor, needs to be super fine)
Oil to fry the Coxinha in
2 Cups Soy Milk
Salt and Pepper

Filling:
2 Cups Corn taken off the cob
2 Cups Heart of Palm (Palmitos) cut into small bites
Earth Balance Butter

First, you are going to want to cook the yucca, since this will take a good amount of time.  In a pressure cooker add the yucca and cover with water adding two inches to it.  Cook for about 15-20 minutes.  Remove from pressure cooker and let cool, mash it up.

Make your filling.  I put a saute pan on the stove, melted the earth balance butter, and then added the corn and heart of palm and sauteed until cooked and tender.  I put aside to let it cool.

Get the water on the stove and bring to a boil, I would season this water.  I just used salt and pepper.  Whisk the flour into the water vigorously for about 2-3 minutes, forming into a dough.  Mix in the mashed yucca.

Let cool down for 5 minutes, you will burn your hand if you try right away.

Form a ball of dough and place in the palm of your hand and press a large indentation into the middle making a hollow hole put your filling into the hole.  Fold the dough around the filling and making the top into a point.  Heat the oil up on your stove on medium.  Once done dip the coxinha into the soy milk, roll in flour again.

Place into a cupcake pan while assembling, fry until golden brown

Coxinha!

 Enjoy!

Namaste,
V

Day 88!

Hello!

Today I am going to be sharing with you two recipes.  First one is a portobello wellington which is the vegan version of beef wellington.  Second recipe is a curry tomato lentil soup!

Okay so my inspiration for the portobello wellington is because I watch hells kitchen and its something they serve/prepare for the restaurant.  So I decided to make my own version of it.  It is actually wicked easy to make.

Vegan Portobello Wellington:
2 Sheets Vegan Puff Pastry
2 Tablespoons Grey Poupon Country Style
1 Cup Porcini (hydrated)
4 Portobellos
1 Cup Crimini Mushrooms
1 Cup Shitaki Mushrooms
2 Shallots
3 Cloves Garlic
4 Cups Spinach
1 Cup White Wine
1 Cup Vegetable Stock
Sprig Sage
Sprig Rosemary (Taken off the stem)
Sprig Thyme (Taken off the stem)
Salt and Pepper to taste
Oil to work with

Put oven on at 400.

De-gill portobello mushrooms, place on a cookie sheet, drizzle oil on top  and salt and pepper.  Cook in the oven until 3/4 of the way done.

In a food processor add the porcinis, criminis, shitakis, shallots, garlic, spinach, rosemary, thyme into a food processor.  You may need to do in increments depending on the size of your food processor.

Get a saute pan on the stove on medium high heat, put oil to coat bottom of pan.  Place the food processor mix into the saute pan.  Add the white wine and vegetable stock, reduce down and cook for 3-5 minutes, until the stock/wine is absorbed.  Salt and pepper.

Place the puff pastry down onto the counter top, roll out to be a bit thinner.  Take the portobello and coat in the grey poupon, place the mushroom mixture inside the cap.  Place in the center off the puff pastry and fold around it, score the top of the Wellington, making sure not to go to deep.

Bake in the oven for about 15-20 minutes, place on bottom rack.  You will want it to be golden brown.

Okay, not such a great picture, but it tasted amazing!

Okay onto the next recipe.  It is unbelievably easy and so good!

Vegan Curry Lentil Soup:

1 Onion, Diced
1 Red Pepper, Diced
1 Yellow Pepper, Diced
1 Orange Pepper, Diced
2 Cups Lentils
1 Can Sans Marzano tomatoes
2 Teaspoons Curry
1 Teaspoon Cumin
1 Cup Water
Oil to coat pot
Salt and Pepper TT (TT is to taste)

Get a pot on the stove on medium high heat, coat pot with oil.  Add the onions and pepper.  Cook for about 2 minutes.  Add the lentils, sans marzano and water.  Cook for about 20 minutes, until lentils are tender.  Kind of break up the chunks of tomato with your spoon.  Once it is cooked add the curry, cumin and salt + pepper.  Serve hot.

And its done so easy!

Enjoy!

I have tons of more recipes coming, I'll keep you posted soon!  Enjoy!

Namaste,

V

Day 84!

Hello all!

I have been so swarmed with work lately, its now bridal shower and baby shower season, and with Easter coming around the corner it has been absolutely insane!  I have been hording recipes like there is no tomorrow, I have a ton of soup recipes going on. Its funny, I have little scraps of paper all inside my wallet and purse with recipes and ideas I have jotted down everywhere...to bad I don't label them to find one recipe is like finding a needle in haystack!

Also, 84 days of being a vegan, this honestly has been one of the best choices I have ever made in my entire life.  I have been slowly losing weight little by little, I mean I also go the gym now, but just from taking cheeses, milk, etc.  from my diet it has made me healthy.


Today I am going to share with you two recipes.  First one is a vegan mushroom rosemary soup and than a peanut dressing.

Vegan Mushroom Rosemary Soup:
1 Cup Shitaki mushrooms-Sliced
1 Cup Crimini Mushrooms-Sliced
1 Cup Portobello Mushrooms-Sliced
1 Idaho Potato- Peeled and Diced
3 Sprigs of Rosemary
1 Can of good quality coconut milk
Oil
Salt and Pepper to taste

Get a pot of water boiling on the stove for the potatoes, salt the water.  Cook potatoes until 3/4 way done, drain, set aside.

In a separate pot on the stove, put on medium high.  Coat the bottom of the pan with oil, add the mushrooms and cook down for 15 minutes or so until tender.  Once the mushrooms are cooked,  add the coconut milk and the rosemary.  Let cook down for another 5 minutes, turning down to low and stirring so it does not burn.  Add the potatoes and cook 3 more minutes.  Salt and pepper to taste.  Wicked easy to do.

Its so creamy and hearty.

This peanut dressing I made is a variation of a African peanut dressing, which is eaten on mainly cucumber and tomatoes, when I made a salad for it... I did use the cucumbers and tomatoes  but I added kale, bok choy and spinach to it.  You honestly can do whatever you want with it.  Also this recipe calls for peanut butter, you can use either home made or store bought,  I made homemade because mainly I had a useless amount of peanuts around.  I will also share with you how to make peanut butter after the recipe.  It is actually extremely easy, it does come out a bit thinner than a jar of peanut butter, but since you are making it for a dressing, it is actually a good thing.  So onto the recipe.

Vegan Peanut Dressing:

2 Tablespoons Corn Starch

1/2 Cup Cold water

1/4 Cup Soy Sauce - Less Sodium Preferably

1/2 Cup Peanut Butter - Homemade or Store Bought (If Store bought use the smooth kind)

1/4 Cup Brown Sugar

1 Tablespoon White Vinegar

1 Tablespoon Fresh Chopped Cilantro

2 Tablespoon Peanut Oil

1 Cup Warm Water

Dissolve corn starch in the cold water, set aside.

Whisk together soy sauce, peanut butter, brown sugar, white vinegar, peanut oil and the warm water in a pot over medium heat.  Simmer and stir until the sugar is dissolved.  Stir in corn starch into the mixture.  Simmer until the sauce thickens about 1 to 2 minutes.  Pull of heat, stir in the cilantro.  Let cool before use.

Beyond easy!  Okay so here's how to make home made peanut butter.

Peanut Dressing!

Homemade Vegan Peanut Butter:

1 Cup of raw uncooked peanuts (I actually shucked all my own peanuts, just because I had so many, but you can just buy some uncooked ones at the super market)

2 Tablespoons Peanut Oil

Put the peanuts on a baking pan and put in the oven at 350 for about 5-10 minutes, do keep an eye on these, they will burn pretty easy and every oven is different.  

Once they are roasted, you have to let them cool.  Once cooled down place into a food processor and turn on.  Slowly stream the peanut oil in, it will still be a bit chunky, do not fret!  At this point you are going to leave the food processor running for about 5 minutes.  You can not over process this, so if you walk away for a few minutes that is fine.  you want it to be wicked smooth, and if its a bit runny, that's perfectly fine!  

Let cool before you use to make dressing!

I wanted to take a moment to talk about this video that I was shown by my cousin who is a personal trainer/vegan.  This video was found from www.whitneysickler.com  she is a mostly raw vegan and has beautiful insights on veganism.  She is a nutritional coach. 

Here is the video:

http://youtu.be/es6U00LMmC4  

This video honestly, makes so unbelievably proud of being a vegan.

Super easy everything is to make!  Enjoy!  I will hopefully be sharing some more recipes with you all either tonight or tomorrow morning!

Namaste,

V

Day 61!

Hello!

I can not believe I have been a vegan for 61 days, it doesn't even feel like it.  Today I am going to be sharing with you a vegan pot pie recipe, vegan spring rolls, and tomato chutney!  I do really hope everyone is enjoying my recipes and maybe even making some of your own.  I would love to hear about it.

So anywho.

Vegan Pot Pie:

For the filling:

1 Sweet Potato, Peeled and Diced

1 Idaho Potato, Peeled and Diced

1 Serrano Peeper, Small Diced (Be careful not to touch your face or eyes while cutting!)

1 Carrot, Peeled and Diced

2 Stalks Celery, Peeled and Diced

1 Ear of Corn, with the corn taken off the cob

2 Sticks of Heart of Palm, Sliced

6 Marinated Mushrooms, Quartered (Can use uncooked, I just like the marinated

1 Onion, Peeled and Diced

1 Head of Broccoli, Taken Apart and Quartered

1/2 Cup Firm Tofu, Small Diced or Crumbled

2 Cups Almond Milk 

2 Tablespoons cornstarch in 1 Cup of Water

Salt and Pepper to taste

For the crust: (This is pretty much the same recipe as my pizza, I recycled the leftover dough!)

2 Cups Flour
1 Pinch Sugar
2 Tablespoons Vegetable Oil
1 Cup Warm Water
1 Tablespoon Salt
1 Single Package Yeast

Pizza sauce of your choice (You can use the above recipe for sauce, that's what I used)

Preheat oven to 400.

Directions For Dough:
Place flour, sugar, vegetable oil, salt and yeast into a mixing bowl, stir with your hand just to incorporate everything.  Then add the water, mixing again with your hands, work the dough in the bowl moving around in the bowl for about 10-15 minutes, until the dough stops sticking to your hand.  You may need to add a bit more flour to it, just keep an eye on it.  After it is mixed and not sticking, let rise for 30 minutes, cover with a damp paper towel.

Once it is risen, punch down again and roll out to fit the bottom of a pie pan.  Roll out another section for the top crust of the pie.

Directions for Filling:

Get a pot of water, add sweet potato, Idaho potato, carrots. Bring to boil, salt the water.  Add onion and celery.  Add the broccoli near the end to cook, you want to cook everything about 3/4 of the way.  Strain.  Dice up the tofu, Serrano pepper, heart of palm, corn and mushrooms and put into a mixing bowl.  Add the just drained items to the mixing bowl as well.  Get a large sauce pot on the stove add the almond milk, bring up to boil.  Whisking in the cornstarch when hot, whisk for about 30 seconds.  Toss the vegetable mixture in the sauce.   

Once the crust is placed in the bottom of the pie pan, add your filling and then cover with the top crust dough.  Bake for 25-30 minutes at 400.  Check on the pie periodically, every oven is different   Serve hot.

So amazing!  Enjoy!

I have found myself cooking a lot of food lately Asian inspired.  So here is the Vegan Spring Roll recipe.

Vegan Spring Rolls:

1 Package Spring Roll Wrappers

1 Red Pepper

1 Yellow Pepper

8 Shitaki Mushroom

3 Scallions

1 Zucchini

1 Red Cabbage

1 Cup Soy Sauce

1/3 Cup Sesame Oil

1/2 Cup Seasoned Rice Vinegar

Vegetable oil to coat pan

Flour/water mixture (About 1 Cup Total, just used to brush the spring roll wrapper with)

Oil to fry the spring rolls in.

Take out a mandolin.  If you do not have one just julienne (about the size of a match stick) the vegetables.  Julienne the red pepper, yellow pepper, zucchini.  I took out a cheese grater and grated about 1 cup of the red cabbage.  Julienne the shitaki mushroom.  Thin slice the scallions.

In a pot on the stove add a layer of vegetable oil to coat the bottom of the pan on medium heat add the red pepper, yellow pepper, shitaki mushrooms, scallions, red cabbage and zucchini.  Cook for 3 minutes until soft.  Add to the pan soy sauce, sesame oil and rice wine vinegar.  Cook for another minute until the mixture has not to much liquid left.

Place the spring roll wrapper down in front of you with a point facing you.  Get a flour/water mixture going doesn't have to be a lot, and brush all the spring roll with it.  Place a small amount of the mixture down onto the spring roll, and roll them nice and tight.  Remember practice makes perfect.

Get a pot of oil on the stove to fry them with a total of 2-3 minutes.

Serve hot and with sweet chili sauce!

So I am also going to share with you a tomato chutney recipe.  A Chutney is of Indian origin

For some reason I could not place the picture at the bottom of the recipe, so here it is at the top! Here is the definition for chutney I found google. "A spicy condiment made of fruits or vegetables with vinegar, spices, and sugar, originating in India." Well I find that this chutney I made is more of a relish, I used it as a topping on the veggie burger I shared with you on my last post.  This can be served on virtually anything.  It would be really nice during the summer on a veggie burger. Vegan Tomato Chutney: 1/2 Can Kitchen Ready Peeled Tomato 1 Large Onion, Diced 1 Red Pepper, Diced 1 Yellow Pepper, Diced Zest of 1 Lemon 1/2 Cup Sugar in the raw 1/2 Cup White Vinegar 1 1/2 Teaspoon Mustard Seeds 1/2 Teaspoon Celery Seeds 1/2 Teaspoon Salt 1/4 Teaspoon Chili Powder 1/4 Teaspoon Coriander 1/4 Teaspoon Ground Black Pepper 1/4 Teaspoon Dried Anaheim Pepper (Omit if you do not have.  I just had on hand.) 1 Teaspoon Cumin Oil to coat pot On a pot on the stove get the oil hot about medium-high heat.  Add the onions, red pepper, yellow pepper, tomatoes, lemon zest.  Cook down for about 10 minutes, when stirring the mixture kind of chop up the tomatoes.  While that is cooking get all your spices together in a bowl.  Add the sugar to the spice mixture.  Add to the pot the sugar/spice mixture and the white vinegar.  Cook for another 5 minutes, until it has the look of a relish.  So easy to make.  Let it cool before serving. That is all for today and for next time I had a peanut dressing, great for salads! Namaste, V

Day 54!

Hello everyone!

Today I am going to show you the recipes for a Sweet Potato with Roasted Cauliflower and Red Pepper Bisque, Brazilian Stroganoff and a Vegan Veggie Burger.  I am also going to do a product review inside one of the recipes.  I also wanted to say that I do a lot of Brazilian style cooking, my husband is Brazilian and I have adapted to normally cooking this style of food, and I do really enjoy it.  I also have been to Brazil and have experienced this cuisine first hand, its a mixture of all different cultures, it is quite spectacular.

So here it goes

Sweet Potato with Roasted Cauliflower and Red Pepper:
3 Red Peppers
6 Sweet Potatoes, Peeled and Diced
2 Idaho Potatoes, Peeled and Diced
1 Carrot, Peeled and Diced
1 Head Cauliflower
1 Onion, Thin Sliced
2 Fresh Minced Garlic
6 Cups of Water or Veg. Stock (I used water, but veg. stock is good too!)
1 Teaspoon Coriander
Vegetable Oil for roasting
1 Tablespoon Tandoori Masala (This will turn the cauliflower a pinkish color, which I like.)
1 Tablespoon Nutritional Yeast (First time working with it for me!)
Salt and Pepper to Taste

Put a pot on the stove and add the sweet potato, Idaho potato, carrot, onion, garlic, coriander to the pot and cook until tender about 30 minutes.

Do these at the same time:
While that is cooking take the head of cauliflower apart and roast it off for about 10 minutes at 350.  Before it goes in the oven sprinkle with oil, tandoori masala and nutritional yeast.  Make sure cuts of the cauliflower are the same size for cooking purposes.

Slice the Red Pepper, you are going to want the cuts to look similar for presentation wise.  Coat with oil, salt and pepper and roast for 10-15 minutes at 350.

Once the pot on the stove is cooked and your cauliflower and red pepper is roasted, take half of the cauliflower and half of the red pepper and add it to the pot.  Take your immersion blender and blend up, now if you don't have an immersion blender, add in increments to a food processor.  Add Salt and Pepper  Once it is blended together, add the rest of the cauliflower and roasted red pepper, leaving it in chunks.  Check for seasoning, making sure everything takes great!

Voila! Quick, easy, and delicious!  Enjoy!

Brazilian Stroganoff:

1 Box of Gardein Chick N Strips (Vegan version of chicken, tastes just like it)  Cut up into bit size pieces.

 

I absolutely love this, you would have no idea this is actually meatless, I believe it has quinoa and things like this inside of it.  Meatless!

3 Tablespoons Earth Balance Butter

1 Can of Heart of Palm

1 Ear of Fresh Corn, with the Corn removed from the cob

7 Marinated Mushrooms, Quartered

5 Fresh Minced Garlic (3 for the stroganoff, 2 for the rice)

1/2 Onion Small Diced

1/2 Red Pepper, Small Diced

Spoon Full of Mustard

Spoon Full of Ketchup

Spoon Full of Soy Sauce

1 1/3 Cup Of Coconut Milk

2 Tablespoon Corn Starch in 1/2 Cup Water

Salt and Pepper to Taste

Oil to coat pan

1 Cup of white rice

2 Cups of Water

Get the rice working first.  Get a pot on the stove coat bottom of pan with oil and add garlic, cook until tender add the rice and coat in the oil and cook for about 1 minute like that.  Add 2 Cups of waters bringing to a boil, adding salt for flavor and cook down until you can see the rice, place the lid on and turn heat down to low and cook until al dente.

Get a pot on the stove, put heat to medium.  Add the butter, heart of palm, corn, mushrooms, 3 garlic, onion, red pepper, cook until 3/4 way done.  Add the vegan chicken to it and cook for 3 minutes.  Get a wooden spoon and fill with ketchup and then mustard and then soy sauce, stirring into the mix.

In a sauce pot add the coconut milk and bring up to heat,  get the corn starch and water ready (In culinary world this is called a slurry and used virtually every day to thicken sauces and soups, nice trick to have when a sauce is to loose or watery, the sauce or mixture has to be hot though for it to work.)

Whisk the slurry into the coconut milk, thickening up.  Add it to the pot of stroganoff.  Stirring in, add salt and pepper to taste.  Serve hot over the rice.

This is a very filling dish, perfect for a cold night and it's so hearty!  Enjoy!

Vegan Veggie Burger:

1/3 Cup Finely Chopped Carrot

1/3 Cup Finely Chopped Celery

1/3 Cup Finely Chopped Red Pepper

1/3 Cup Finely Chopped Onion

1/3 Cup Finely Chopped Parsley

1/2 Teaspoon Coriander

1/2 Teaspoon Fennel Seeds

1/2 Teaspoon Celery Seeds

1/8 Teaspoon Smoked Paprika

1/8 Teaspoon Red Pepper Flakes

1 Tablespoon Soy Sauce

1 Tablespoon Balsamic Vinegar

1 Cup Cooked Quinoa

1 Cup Cooked Chickpeas

3 Tablespoon Flour

1/2 Teaspoon Garlic Powder

Oil to coat pan

Salt and Pepper to taste

Heat a pan adding the carrot, celery, red pepper and onion and cook for 5 minutes, until tender.  Add parsley, coriander, fennel seeds, celery seeds, smoked paprika, garlic powder and red pepper flakes cook for 1 more minute.  Put aside 1/2 cup of the quinoa and 1/2 cup of the chickpeas

Put the veggies, rest of the chickpeas and quinoa into the food processor, adding the flour to it and pulse until  it all comes together. Add soy sauce, balsamic vinegar, and salt and pepper.  Just do one more pulse.

Remove from food processor and then add the 1/2 cup chickpea and quinoa and pulse until chopped small.

Mix all together in a mixing bowl, form patties and sear in a pan and adding to a oven at 450 for 5 minutes, making sure searing hot.

You can use whatever you like for a bun and same thing for toppings.  I like to put a tomato chutney on top!  That recipe is for another time though!  

Enjoy!

So that is all for today,  for next time I have a recipe for vegan pot pie!

I would also love to hear feedback from anyone, so let me know how you like it!

Namaste,

V