2016-06-25

2016.06.05 Bread; Aquafaba, Banana, Flour, Margarine, Sugar, Vanilla

2016.06.05 Bread; Aquafaba, Banana, Flour, Margarine, Sugar, Vanilla



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

2-3 Bananas Ripe
1 pkg. Earth Balance Vegan Buttery Sticks
1 pkg. King Arthur Bread Flour
1 2 oz. Whole Foods Market 365 Vanilla
1 pkg. Follow Your Heart Vegan Egg powder mix
(plus anything missing from the staples list)

Fridge/Pantry Staples:

Aquafaba (if available, not necessary)
Baking Soda
Sea Salt, Fine Crystals
Cane Sugar, Fine Crystals
Cooking Spray, non-stick

Measurement/Preparation:

8 cups flour
4 cups sugar
1 cup margarine softened
4 tsps. vanilla
4 tsps. baking soda
2 tsps. salt
Preheat oven to 350 degrees
Spray, lightly, 6 mini loaf pans with cooking spray
Make 8 eggs equivalent from vegan egg mix using aquafaba or water
Mash the ripe bananas

Cooking:

In a medium mixing bowl, cream together the margarine and sugar.
Add 'eggs' and vanilla to the creamed margarine and sugar.
In a large mixing bowl, mix together flour, salt, and baking soda.
Add creamed ingredients to dry mix bowl, and stir/fold until dry ingredients are absorbed.
Mixture will be lumpy.
Pour mixture evenly into the mini loaf pans
Bake for 45 to 50 minutes

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

2016-06-22

2016.06.19 Bread; Self-Rising Flour, Beer, Vital Wheat Gluten, Sugar

2016.06.19 Bread; Self-Rising Flour, Beer, Vital Wheat Gluten, Sugar


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

Beer
Bob's Red Mill Vital Wheat Gluten
King Arthur Flour, Self-Rising
Sugar
(plus anything missing from the staples list)

Fridge/Pantry Staples:

Sugar
Beer
Wheat gluten
Self-rising flour
Margarine
Cooking oil spray

Measurement/Preparation:

Organic cooking oil spray
Margarine
Preheat oven to 350 degrees
Lightly spray 8" loaf pan with cooking oil spray
1 Beer at room temperature
3 Tbsp wheat gluten
3 Tbps sugar
1/2 stick melted margarine

Cooking:

Sift dry ingredients into mixing bowl.
Add beer to dry ingredients in mixing bowl and stir until all ingredients no longer appear dry.
Pour mix into loaf pan and bake for 60 minutes in oven.

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

2016-06-07

2016.05.17 Pasta; Meatball, Mushroom, Brown Rice, Quinoa, Roasted Garlic

2016.05.17 Pasta; Meatball, Mushroom, Brown Rice, Quinoa, Roasted Garlic


Toasting the meatballs in the oven adds texture and flavor. The spaghetti is starchy so rinse well and then toss with oil or else it tends to clump.

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

16 oz. Trader Joe's meatless meatballs
12 oz. Trader Joe's mushroom medley
16 oz. Trader Joe's organic brown rice quinoa spaghetti
24 oz. Trader Joe's roasted garlic sauce

Fridge/Pantry Staples:

EVOO
Parsley
Pepper
Salt
Vegan Parmesan

Measurement/Preparation:

1/2 quarter pan (jelly roll pan)
Large pot
Large skillet (12"-14") or wok
Preheat oven to 350 degrees

Cooking:

Place meatballs evenly on oven pan and cook 15 minutes.
Cook spaghetti per package (I recommend 5 minutes longer).
The pasta is very starchy (pasty), so rinse well, then toss with olive oil.
Cook Mushroom medley in skillet as per instructions.
Add sauce to mushroom medley in skillet and bring to simmer.
Add meatballs, when done browning, to skillet sauce mix.

Plating:

5-6 servings
Place pasta on plates
Top pasta with sauce mix.
Sprinkle sauce mix with vegan Parmesan and parsley

Wine:

Green Fin 2014 California Red Table Wine

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

2016.05.08 Pasta; Butternut, Alfredo, Sausage, Ricotta, Trinity Mix

2016.05.08 Pasta; Butternut, Alfredo, Sausage, Ricotta, Trinity Mix


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

1 18 oz. jar Victoria (victoriafinefoods.com) Vegan, alfredo sauce
1 14 oz. package Tofurky Artisan Sausage Italian
1 8 oz. package Kite Hill (kite-hill.com), ricotta
1 10.7 oz. package Veggie Noodle Co. (veggienoodleco.com), butternut spirals
1 package Whole Foods (wholefoods.com), trinity mix (bell peppers, onions, celery)

Fridge/Pantry Staples:

Pepper/Salt to taste
EVOO
Measurement/Preparation:
Prep large sauce pan for pasta
Slice sausage into 1/4 pieces
Prep large skillet with EVOO for saute

Cooking:

Saute sausage over low-medium heat in skillet until nicely brown, then set aside on paper toweled plate.
Saute trinity mix in same skillet until tender.
Add the sausage, ricotta, and alfredo sauce to the trinity mix in the skillet.
Stir the skillet mix over medium heat, until well simmered.
The veggie noodles can be sauteed, steamed or served as is. In this case, as is.

Plating:

Serves 4-5
Place noodles on plates.
Top with sauce mix

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

2016.05.20 Grain; Farro, Beefless Tips

2016.05.20 Grain; Farro, Beefless Tips


The farro, mushroom and rosemary are a nice compliment to the beefless tips. The farro, as a grain, cooks like rice and has a nice nutty texture to it. The liquid smoke always adds a special flavor touch.



Shopping Cart:

  9 oz. Gardein (gardein.com) Home Style Beefless tips
12 oz. Pereg (pereg-gourmet.com) Farro Mushroom & Rosemary

(plus anything missing from the staples list)

Fridge/Pantry Staples:

EVOO (extra virgin olive oil)
Liquid Smoke
Pepper
Salt

Measurement/Preparation:

Large sauce pan for farro
Medium skillet for beefless tips

Cooking:

Start by cooking the farro as per package.
Next, cook the beefless tips as per package, adding liquid smoke to flavor/taste.

Plating:

Serves 4
Spoon farro onto plates and top with the beefless tips.

Wine:

Green Fin 2014 California Red Table Wine

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

2016.04.24 Pasta, Penne Rigate, Tahini, Mayonnaise, Capers, Squash

2016.04.24 Pasta; Penne Rigate, Tahini, Mayonnaise, Capers, Squash


A simple dinner but delicious dinner. Toasting the penne is not required, but adds so much to the taste, color, and texture.

Shopping Cart (Products are suggestions, substituted as needed):

1 16 oz. Whole Foods 365 Organic Penne Rigate
1 jar Whole Foods 365 Organic Tahini
1 jar Vegan mayonnaise dressing
1 jar Whole Foods, Capers
2 yellow squash
1 jar Whole Foods, organic parsley
1 jar For Your Heart, parmesan style shredded cheese

Fridge/Pantry Staples:

Salt/Pepper, each to taste
EVOO

Measurement/Preparation:

1 lb. penne
1/2 cup tahini
1/3 cup vegan mayonnaise
2 tbsp. capers
Chop yellow squash
2-3 tbs. extra virgin olive oil (EVOO)
Preheat oven to 350 degrees
Spread penne evenly on cooking sheet
Prep large sauce pan for cooking penne after toasting
Prep skillet with the EVOO

Cooking:

Toast penne, on an oven sheet, in oven for 10 minutes, then stove cook per instructions.
Combine tahini & mayonnaise in large bowl.
Gently stir until thoroughly mixed.
Saute the chopped yellow squash in the skillet over medium heat until tender.
Drain Penne, add the tahini/mayonnaise, and mix until penne is well coated.
Lastly, add the squash to the pasta mix & well toss.

Plating:

Serves 4
Sprinkle each plate with parsley and parmesan to taste.

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

2016.05.30 Pasta; Asparagus, Chicken Strips, Linguine, Mint


2016.05.30 Pasta; Asparagus, Chicken Strips, Linguine



This recipe takes about 30 minutes, very filling, and a crowd pleaser.

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

16 oz. Delverde (delverde.us) Organic Angle-Hair Pasta
9 oz. Beyond Meat (beyondmeat.com) Beyond Chicken Lightly Seasoned Strips
1 bunch (~1 lb.) Asparagus
1 bunch Mint
(plus anything missing from the staples list)

Fridge/Pantry Staples:

EVOO
Margarine
Lemon juice
Pepper
Salt
Vegetable broth

Measurement/Preparation:

4 oz. pasta
Cut chicken strips in quarters
3 tbsp. lemon juice
Trim and cut asparagus into 1" lengths
1/2 cup chopped fresh mint, divided
1/4 tsp. sea salt
1/8 tsp. black pepper, ground
2 tsp. olive oil
1/2 cup. vegetable broth
2 tbsp cold margarine
Pot for cooking pasta
Large skillet (12"-14") or wok

Cooking:

Cook pasta as per package instructions.
Heat olive oil in skillet on low-medium heat.
Season chicken with salt and pepper.
Add seasoned chicken to skillet.
Cook chicken until nicely browned then turn, again, cooking till nicely browned (note with faux chicken is does not take long to cook).
Add asparagus, lemon juice, vegetable broth, and margarine to skillet, and heat to a simmer until asparagus is tender.
Combine the pasta, 1/4 cup mint with the skillet mix and toss/mix.

Plating:

Serves 4
Evenly place skillet mix on each plate.
Top each plate with the remain mint

Wine:

Green Fin 2014 California Red Table Wine


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