2017-08-15

2017.08.14 Pesto; Avocado

2017.08.14 Pesto; Avocado

Ingredient list:

2 Avocado, ripe - seeded and peeled
1/2 cup Basil, fresh - leaves only no stems
2 Garlic, cloves
2 tbsp. Lime, juice
1/3 cup EVOO

In a food processor combine add:

Avocado, basil, garlic, lime juice, salt & pepper to taste.
Start the processor.
Add the EVOO in slowly until mixture is smooth and blended.

The pesto is now ready for your pasta.

2017-08-06

2017.08.05 Goulash; Beef-less grounds, Marinara Sauce, Macaroni

Shopping Cart (Products are suggestions, substitute per need\want):

1 package, Gardein, Beef-less Grounds
1 jar Italian spice mix
2 14 oz. cans, Tomatoes, diced
1 6 oz. can, Tomato, paste
1 bulb, Onion, yellow
1 head, Garlic
1 package, Paste, elbow macaroni

(plus anything missing from the staples list)

Fridge/Pantry Staples:


Chopped Onion, dried
Chopped Garlic, dried
Crushed Red Pepper
Basil, dried
Oregano, dried
EVOO
Sea Salt, fine crystals
Pepper, ground

Bragg Liquid Amino or soy sauce
Measurement/Preparation (Bring all ingredients to room temperature):

2 cups, beef-less grounds
2 tbs. Italian spice mix
1/8 tsp. onion, dried
1/8 tsp. garlic, dried
1/8 tsp. basil, dried
1/8 tsp. oregano, dried
1/2 tsp. salt
1/2 tsp. black pepper, ground
1/4 tsp. red pepper, crushed
1 cup yellow onion, chopped
3 cloves garlic, chopped
5 cups water
2 cups elbow pasta, uncooked
1 large stock pot
1 large skillet

Cooking:


1. Combine, in a single prep bowl, Italian spice mix, the dried onion, dried garlic, dried basil, dried oregano, than add just enough water to re-hydrate.
2. In the large stock pot, add the water and set temperature to boil.
3. In the large skillet, heat 3 tbs. EVOO on medium heat and saute the onion until translucent, approx. 4 minutes.
4. Add the chopped garlic to the skillet and saute until fragrant, approx. 2 minutes.
5. When the stock pot water is boiling and the skillet ingredients are done:
add the skillet ingredients,
add the spice mix from step 1,
add the diced tomatoes,
add the paste tomato,
add the Braggs,
add the salt,
add the black pepper,
add the red pepper,
add the uncooked elbow pasta.
6. Bring all to boil with continuous stirring.
7. Reduce to simmer and cover until pasta is al dente, approx. 12 minutes.

Plating:

Serve in bowls
Top with sour cream
Sliced dark bread
Salad

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2017-07-15

2017.07.13 Burrito, Tortilla, Tofu, Tempeh

Shopping Cart (Products are suggestions, substitute per need\want):


1 jar, Vegan Mayonnaise (For Your Heart)
1 package, Silken Tofu (Whole Foods 365)

1 bottle, Apple Cider Vinegar (Braggs)
1 8 oz. package, Tempeh (Trader Joe's)
1 bottle, Buffalo Sauce (Wing-Time, Medium)
1 bunch, Romaine lettuce (Whole Foods 365)
1 stalk, Celery
1 package, Tortillas (Margarita's Tortilla Factory, Organic Spinach & Onion)


(plus anything missing from the staples list)

Fridge/Pantry Staples:

EVOO or Avocado oil
Sea Salt, fine crystals
Pepper, ground

Garlic Salt
Onion Powder

Measurement/Preparation (Bring all ingredients to room temperature):

Dressing -
3 tbs. tofu
1 1/2 tsp. apple cider vinegar
1/8 tsp. garlic salt
1/8 tsp. onion powder
1/8 tsp. pepper

Buffalo wings -
cut tempeh into 8 (approx 1/4") slim strips
1 1/4 cups buffalo sauce
9 x 13 baking dish
Preheat, medium-high, large skillet with 3-4 tbs. oil
Preheat oven to 375 degrees

Burrito wrap -
4 cups, romaine, roughly chopped
1/4 cup, celery, thinly sliced
4 tortillas

Cooking:

Dressing -
In medium prep bowl add the mayonnaise, tofu, apple cider vinegar, garlic salt, onion powder,  ground pepper.
Gently whip ingredients to combine, the refrigerate until ready to use.

Buffalo wings -
In skillet, saute the tempeh until nicely browned on all sides.
Lightly coat the baking dish with 1/3 of the buffalo sauce.
Place the sauted tempeh in single layer in the baking dish.
Coat the tempeh with the rest of the sauce.
Place dish in oven and bake 25 minutes.

Burrito wrap -

In  medium prep bowl add the romaine, celery and 1/4 of the dressing.
To each tortilla, spread approx. 1 tbs. of dressing.


Plating:

Place equal amounts of the lettuce/celery mixture in the center of the tortilla.

On top of the lettuce divide up the tempeh.
Fold and roll tortillas like a burrito.

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2017-07-13

2017.07.13 Stew, Beef-Less tips, Bouillon, Red potatoes, Red wine

Shopping Cart (Products are suggestions, substitute per need\want):

2 packages, Gardein Home Style Beef-less Tips
Pearl onions (recommend canned or produce fresh)
Garlic
Celery
Carrots
Thyme, dried
Rosemary, dried
Flour (your choice)
Edward&Sons Not-Beef (bouillon) Cubes
Red Wine, dry
2 medium, Red Potatoes

(plus anything missing from the staples list)

Fridge/Pantry Staples:


EVOO or Avocado oil

Sea Salt, fine crystals
Pepper, ground

Measurement/Preparation (Bring all ingredients to room temperature):


Defrost, fully, the beef-less tips on paper towel and pat dry.
3 tbsp. oil
1/2 cup pearl onions
2 garlic cloves, minced
2 celery stalks, sliced thinly
2 carrot stalks, diced
1/2 tsp. thyme
1/2 tsp. rosemary
3 tbsp. flour
3 cups vegan beef broth
1 cup wine
2 potatoes, diced

Preheat large skillet/sauce pan to medium-high heat with the oil
Crock pot

Cooking:

1. Pan sear the beef tips on both sides.
2. Remove the beef tips and set aside.
3. Add the pearl onions, garlic, and celery to the skillet and cook for 3 minutes (aromatic and tender).
4. Add the carrots, thyme and rosemary and cook for 3 minutes, stirring gently.
5. Add to the skillet, the flour (broadly sprinkled).
6. Add the broth & wine, slowly stirring each in.
7. Add the potatoes.
8. Transfer the skillet ingredients to the crock pot.
9. Cook on low in crock pot 30 minutes.
10. Add the beef tips and cook on warm 10-15minutes, with salt and pepper to taste.

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