2016-03-30

2016.03.27 Pie; Soy crumbles, Crescent roll dough, Mustard, Ketchup, Pickle, Onion, Tomato

2016.03.27 Pie; Soy crumbles, Crescent roll dough, Mustard, Ketchup, Pickle, Onion, Tomato


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

1 13 oz. package Gardein, The Ultimate Beefless Ground
1 8 oz. tube Immaculate Bakery, Crescent Rolls
1 8 oz. package Daiya, Cheddar Style Shreds
1 medium white onion
(plus anything missing from the staples list)

Fridge/Pantry Staples:

Spectrum Organics Olive spray oil
Whole Foods 365 Dijon Mustard
Whole Foods 365 Ketchup
Whole Foods 365 Organic Steak sauce
Figaro Hickory Liquid Smoke
Whole Foods 365 Extra Virgin Olive Oil
Whole Foods 365 Sea Salt Fine Crystals
Whole Foods 365 Ground Black Pepper
Aquafaba (garbanzo or white bean brine)
Dill pickles
Garlic

Measurement/Preparation:

Preheat the oven to 375°F.
Use spray oil to coat inside of 9-inch pie dish.
1/4    cup chopped dill pickle
1       tbsp. extra virgin olive oil
1    medium onion, chopped
2       tbsp. steak sauce
   1/8 tsp. fine sea salt
Pinch ground black pepper
1       cup grape tomatoes, each cut in half
1       cup shredded cheese
3       tbsp. aquafaba.

Cooking:

Unroll and separate crescent roll dough.
Press dough into the pie dish, piecing together to form a crust.
Brush the dough completely with mustard, then drizzle with ketchup.
Spread the dill pickle around the pie dish, then set the dish aside.
In a large skillet, heat the tablespoon olive oil over medium-high heat.
Add onion and garlic, then cook 8 minutes, stirring occasionally, until soft and golden.
Reduce heat to medium and stir in steak sauce and liquid smoke.
Cook 1 minute.
Add beefless ground, salt, pepper and aquafaba.
Cook 5 minutes, until beefless is well heated.
Stir in grape tomatoes.
Cook 5 minutes longer.
Spoon meat mixture into the prepared pie crust.
Top with cheese.
Bake in 20-25 minutes, or until crust is golden brown and cheese is melted.

#vegan, #vegancornucopia, #veganfoodie, #veganhacker, #veganhoe, #veganlifer, #veganrecipes, #veganscavanger, #vegansurvivalist, #veganvigilante, #vegilante

2016.03.06 Breakfast; Vegan 'Eggs', Benevolent 'Bacon'

2016.03.06 Breakfast; Vegan 'Eggs', Benevolent 'Bacon'


Shopping Cart:

1 package Follow Your Heart, Vegan Egg 100% plant-based egg replacer
1 package Sweet Earth Natural Foods, Hickory & Sage Benevolent Bacon
1 8 oz. package Diaya shredded cheddar cheese
(plus anything missing from the staples list)

Pantry/Fridge Staples:

Whole Foods 365 Sea Salt Fine Crystals
Whole Foods 365 Ground black Pepper
Whole Foods 365 Tomato Salsa

Measurement/Preparation:

Follow vegan egg package instructions for preparing 4 egg equivalents (approx. 2 servings).

Cooking:

Cook bacon as per instruction in one skillet.
Cook vegan eggs as per instructions in one skillet.
Add cheese, salt, and pepper to taste.

Plating:

Serve 'eggs' & 'bacon'
Add salt, pepper, and salsa to taste.

#vegan, #vegancornucopia, #veganfoodie, #veganhacker, #veganhoe, #veganlifer, #veganrecipes, #veganscavanger, #vegansurvivalist, #veganvigilante, #vegilante

2016.02.22 Bread; Banana, Bran, Agave, Aquafaba

2016.02.22 Bread; Banana, Bran, Agave, Aquafaba


Shopping Cart:

2-3 Ripe bananas
Bran (buy bulk)
Vegetable Shortening
(plus anything missing from the staples list)

Pantry/Fridge Staples:

Aquafaba (garbanzo or white bean brine)
All-purpose flour
Baking powder
Salt
Agave syrup

Measurement/Preparation:

Pre-heat oven to 350°F.
Grease 8" loaf pan
Measure out all ingredients into prep cups

Baking:

   1/3 cup vegetable shortening
   2/3 cup agave syrup
   3/4 cup bran
6       tbsp. aquafaba (equals approx. 2 eggs)
1       cup ripe banana pulp
1 1/2 cups all-purpose flour
2 1/4 tsps. baking powder
   1/2 tsp. salt

Mix & blend the first five ingredients in a bowl.
Sift together flour, baking powder and salt.
Mix dry ingredients with wet.
Pour into a greased 8-inch loaf pan.
Bake at 350°F.  for 50-55 minutes, until done.
Cool on wire rack.
Makes 1 loaf.

#vegan, #vegancornucopia, #veganfoodie, #veganhacker, #veganhoe, #veganlifer, #veganrecipes, #veganscavanger, #vegansurvivalist, #veganvigilante, #vegilante

2016.03.23 Chili; Tomato Salsa, Pinto Beans, Soy Crumbles, Roasted Corn, Shelled Edamame

2016.03.23 Chili; Tomato Salsa, Pinto Beans, Soy Crumbles, Roasted Corn, Shelled Edamame



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

1 12 oz. package Trader Joe's beef-less ground beef
1 15 oz. can Trader Joe's organic pinto beans
1 8 oz. package Trader Joe's soy cheese blend
1 12 oz. package Trader Joe's shelled edamame
1 16 oz. package Trader Joe's roasted corn
2 12 oz. jars Trader Joe's chunky salsa
1 Avocado
1 Red onion
(plus anything missing from the staples list)

Pantry/Fridge Staples:

Lingham's Hot sauce
Whole Foods 365 Organic Chili Powder Blend

Measurements/Preparation:

2       12 oz. jar medium tomato salsa
1       15 oz. can pinto beans, drained and rinsed
1       12 oz. pkg. soy crumbles
2       cups fresh or frozen corn kernels
1 1/2 cups cups frozen edamame beans
   1/4 cup chili powder, or to taste
   1/2 tsp. hot pepper sauce, or to taste
1       Avocado, diced, for garnish
1       cup chopped red onion, for garnish

Cooking:

Combine all ingredients except avocado and red onion in large pot.
Place lid on pot, and bring chili to a boil over medium-high heat.
Reduce heat to medium-low, and simmer, covered, stirring occasionally, 1 1/2 to 2 hours.
Season to taste with salt and pepper.

Plating:

Spoon chili into bowls, and garnish each serving with diced avocado and chopped red onion.

#vairy, #vausage, #veat, #veef, #veese, #vegan, #vegancornucopia, #veganfoodie, #veganhacker, #veganhoe, #veganlifer, #veganscavanger, #vegansurvivalist, #veganvigilante, #vegilante, #vegg, #vicken, #vilk, #vorgurt, #vork

2016-03-09

2016.03.05 Enchilada; Asparagus, Onions, Mushrooms, Green Chile Sauce

2016.03.05 Enchilada; Asparagus, Onions, Mushrooms, Green Chile Sauce



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

1 package Trader Joe's, asparagus saute with onions & mushrooms
1 package Seeds of Change, quinoa, brown & red rice with flaxseed
1 package Soft flour tortillas
1 package Frontera Green chile enchilada sauce with roasted tomatillo + garlic
1 8 oz. package Daiya cheddar style shreds
(plus anything missing from the staples list)

Fridge/Pantry Raid:

Whole Foods 365 Chipotle chile crushed
Whole Foods 365 Extra Virgin Olive Oil

What to do:

Skillet - 

1. Separate the asparagus stalks from mix and saute in 2 tablespoons of olive oil until soft.
2. Add rest of saute mix, 3 tablespoons of olive oil, and saute until tender.
3. Add quinoa, brown & red rice with flax seed packet.
4. Add three tablespoons of water.
5. Add 1/2 tablespoon of Whole Foods 365 chipotle chile crusted.
6. Cook all  until well heated.

Oven - 

7. Pre-heat to 350 degrees
8. Brush tortillas with oil.
9. Place saute mix on each tortilla and sprinkle with cheese
10. Roll each tortilla and place in oven pan.
11. Pour green chile enchilada sauce over tortillas.
12. Sprinkle cheese generously on top.
13. Cook in oven for 25 min.

Plating:

2-3 enchiladas on each plate
top with vegan sour cream
top with avocado slides

#vairy, #vausage, #veat, #veef, #veese, #vegan, #vegancornucopia, #veganfoodie, #veganhacker, #veganhoe, #veganlifer, #veganscavanger, #vegansurvivalist, #veganvigilante, #vegilante, #vegg, #vicken, #vilk, #vorgurt, #vork