2016-12-31

2016.12.29 Broth, Cheese Parmesan, Chicken fingers, Corn, Garlic, Rice Arborio, Seasoning Chipotle

2016.12.29 Broth, Cheese Parmesan, Chicken fingers, Corn, Garlic, Rice Arborio, Seasoning Chipotle


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

1 package Gardein, chipotle lime crispy (vicken) fingers
1 carton Trader Joe's, organic low sodium vegetable broth
1 bottle White wine
1 package Borgo de' Medici, vegetarian risotto (Rice, Zucchini, Carrot, Tomato, Celery, Potatoes, Chives, Leek)
1 bulb Scallion
1 bulb Garlic
1 package Trader Joe's, frozen roasted corn kernels

(plus anything missing from the staples list)

Fridge/Pantry Staples:

EVOO
Sea Salt, fine crystals
Pepper, ground
Earth Balance, vegan buttery sticks
For Your Heart, vegan Parmesan cheese shreds
Mrs Dash, southwest chipotle seasoning blend

Measurement/Preparation:
Bring all ingredients to room temperature

Small sauce pan for 24 ounces of broth, simmer/low heat.
Medium sauce pan for risotto prep, 2 tablespoons vegan butter, medium heat.
Small/medium oven pan covered with foil, vegan (vicken) fingers laid out flat.
Preheat oven 450 degrees.
Scallion finely chopped to desired amount.
Garlic finely chopped.
1-2 tablespoons chipotle seasoning blend.
1/4 cup vegan parmesan
1/4 cup corn kernels
2 tablespoons vegan butter

Cooking:

Keep stock, in small sauce pan, at gentle simmer.
Gently saute, in medium sauce pan, scallion and garlic until tender, translucent, and aromatic.
Add the rice to the scallion and garlic and toast for about 5 minutes.
Add 1/4 cup white wine to the mix and boil until reduced (wine almost disappears).
Add the broth to the mix 1/4 cup at a time, gently stirring after each, until almost absorbed by the rice.
Reduce temperature of mix to low simmer for the next 15-20 minutes, until creamy with firm grains.
Don't let the mix dry out, add more broth if necessary.
When ready, add 2 tablespoons of vegan butter, Parmesan, corn, and chipotle seasoning.
Stir ingredients, adding salt and pepper to taste, cover sauce pan, and let rest.
Cook the (vicken) fingers, per package instructions.

Plating:

Add desired amount/serving of risotto to each plate.
Top each with desired amount of (vicken) fingers.
Optional, tangy sauce for the (vicken) fingers.

Wine:

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

2016-12-29

2016.12.28 Bean Cannellini, Bean Kidney, Beef Ground, Bell Pepper, Onion Red, Garlic, Sauce Enchilada, Cheese Cheddar

2016.12.28 Bean Cannellini, Bean Kidney, Beef Ground, Bell Pepper, Onion Red, Garlic, Sauce Enchilada, Cheese Cheddar


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

1 package Gardein, the ultimate beef-less gound

1 carton Target Simply Balanced, organic low sodium cannellini beans
1 can Westbrae Natural, organic low sodium kidney beans
1 bulb each Bell Pepper, red, yellow, green
1 bulb Onion, red
1 bulb Garlic
1 jar Whole Foods 365, organic chipotle chile crushed
1 jar Whole Foods 365, organic chili powder blend
1 bottle Sky Valley, enchilada sauce
1 package For Your Heart, cheddar or pepper jack cheese shreds

(plus anything missing from the staples list)

Fridge/Pantry Staples:

Oil, avocado

Sea Salt, fine crystals
Pepper, ground
Chipotle chili, crushed
Chili Powder, blend

Measurement/Preparation:
Bring all ingredients to room temperature

Large skillet with avocado oil, medium heat
Large pot
Dice bell pepper, onion and garlic to desired amount.

Cooking:

Saute diced vegetables in skillet until tender.
Add desired amount of beef-less ground and saute until thawed.
Add beans, skillet mix to large pot.
To pot, add desired amount of chipotle chile, chili powder and enchilada sauce
Bring pot to boil, then simmer 10 minutes.

Plating:

Some people (including myself) add Fritos or tortilla chips to bowl first.
Spoon pot mixture into each bowl.
Top with cheese shreds and cilantro to desire.

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

2016.12.27 Beef Strips, Cilantro, Rice White Long-Grain, Sriracha, Spice Chinese 5

2016.12.27 Beef Strips, Cilantro, Rice White Long-Grain, Sriracha, Spice Chinese 5


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

1 package Gardein, sizzling szechuan beef-less strips
2 packages Tasty Bite, organic long-grain rice
1 package Trader Joe's, asian vegetable stir fry mix
1 jar Penzeys Spices, chinese five spice powder
1 bottle Sky Valley, sriracha sauce

(plus anything missing from the staples list)

Fridge/Pantry Staples:

EVOO
Sesame, oil
Sea Salt, fine crystals
Pepper, ground
Cilantro, flakes

Measurement/Preparation:
Bring all ingredients to room temperature

Large skillet with olive oil, medium heat.
Chop desired amount of vegetable mix.

Cooking:

Saute desired amount of vegetable mix until tender.
Add beef-less tips to sauted vegetable mix and cook until thawed
Add contents of sauce pouch with desired amounts of chinese five spice and sriracha sauce, reduce to simmer.
Cook rice in microwave per instructions.
Toss rice with sesame oil & cilantro flakes.

Plating:

Rice to each plate/bowl.
Top with skillet mix.

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

2016.12.26 Bell Pepper, Carrot, Celery, Parmesan, Onion, Pasta Cicatelli

2016.12.26 Bell Pepper, Carrot, Celery, Parmesan, Onion, Pasta Cicatelli


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


1 package Bella Italia, cicatelli molisani
1 jar White Oak, Tuscan vegetable sauce
1 each Bell pepper, yellow, green, red
1 bulb Onion, white
1 bunch Carrot
1 bunch Celery

(plus anything missing from the staples list)

Fridge/Pantry Staples:

EVOO
Sea Salt, fine crystals
Pepper, ground
Parsley, flakes
Oregano, flakes
Sage, flakes
For Your Heart, vegan Parmesan shreds

Measurement/Preparation:
Bring all ingredients to room temperature

Large pot with water, heat to boiling.
Large skillet with olive oil, heat to medium.
Dice each of the vegetables to the quantity of each desired.

Cooking:

Saute vegetables in skillet until tender.
Add Tuscan vegetable to skillet with vegetables, reduce to simmer.
Cook pasta per instructions, I found 16-20 minutes best for el dente.
Drain pasta and return to pot.
To pasta add desired amounts of olive oil, parsley, oregano and sage, then toss/mix.

Plating:

Pasta to each plate or bowl.
Top pasta with skillet sauce.
Sprinkle with Parmesan





Wine:
Trader Joe's organic Grower's Reserve Zinfandel Paso Robles 2015

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

2016.12.25 Egg, Cheese, Sausage, Bell Pepper, Mushroom, Paprika, Turmeric

 2016.12.25 Egg, Cheese, Sausage, Bell Pepper, Mushroom, Paprika, Turmeric


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


1 package For Your Heart, vegan egg mix
1 package For Your Heart, chedder shreds
1 package Gardein, breakfast sausage
1 each Bell peppers, red, green, yellow
1 bulb Onion, red
1 package Portabello mushrooms, baby

(plus anything missing from the staples list)

Fridge/Pantry Staples:

EVOO
Sea Salt W/Garlic, grind
Pepper, course grind
Paprika, hungarian
Turmeric, powder

Measurement/Preparation:
Bring all ingredients to room temperature

Prep vegan egg mix per instructions for number of servings desired.
Add salt & pepper to mix, per taste.
Prep large skillet with 2-3 tablespoons of EVOO.
Dice the peppers to the quantity desired.
Dice the onion to the quantity desired.
Dice the mushrooms to the quantity desired

Cooking:
In large skillet, saute the peppers and mushrooms to tenderness.
Add vegan egg mix to skillet with sauted vegetables.
Add salt, pepper, paprika, turmeric to taste.
Cook mix to desired texture.
While the skillet mix is cooking, cook the sausage to your preference per package.

Plating:
Add (v)eggs, (v)sausage to plate.
Top (v)eggs with (v)cheese shreds.
Raisen Walnut Toast, optional.

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

2016-12-22

2016.12.21 Garlic, Mushroom, Onion, Parmesan, Pasta, Tomato

2016.12.21 Garlic, Mushroom, Onion, Parmesan, Pasta, Tomato

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

1 16 oz. package Whole Foods 365 Organic Fusilli
1 12 oz. package Trader Joe's Mushroom Medley

(plus anything missing from the staples list)

Fridge/Pantry Staples:

EVOO
Sea Salt, fine crystals
Pepper, ground
Onion, red, chopped
Tomato, roma, diced
Garlic, chopped
Parsley, chopped
Oregano, chopped

Measurement/Preparation:
Bring all ingredients to room temperature

Prep the vegetables & herbs
Pot for pasta with water
Skillet for sauce with olive oil

Cooking:

Cook pasta per instructions
Drain pasta and return to pot
Saturate and toss pasta with olive oil, parsley and oregano.
Saute vegetables (onion, garlic, tomato) until onion and garlic are soft.
Add mushroom medley to vegetables and cook until uni formally heated.

Plating:

First the pasta, then the sauce
Top with Follow Your Heart Parmesan style shredded v(ch)eese

Wine:

Green Fin California 2015 Red Table Wine

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

2016-12-21

2016.07.13 Noodle, Carrot, Cabbage, Mint, Cilantro, Tofu, Peanut, Peppers, Cucumber, Lime

2016.07.13 Noodle: Noodle, Carrot, Cabbage, Mint, Cilantro, Tofu, Peanut, Peppers, Cucumber, Lime

Shopping Cart (Products are suggestions, substitute per need\want):
1 pkg. Rice, noodles
1 bunch Carrot
1 head Cabbage, green
1 bunch Mint
1 bunch Cilantro
1 bunch Basil
1 bunch Mint
1 bulb Shallot
1 bulb Garlic
1 bottle Sriracha sauce
1 pkg. Tofu, sprouted
1 pkg. Peanuts
1 jar Peppers, pickled
1 Cucumber
1 Lime
(plus anything missing from the staples list)

Fridge/Pantry Staples:
EVOO Sea Salt, fine crystals
Pepper, ground
Curry Green, paste
Garlic, granulated
Agave, syrup
Vinegar, rice
Vinegar, plum
Ginger, dried

Measurement/Preparation:
Bring all ingredients to room temperature

Cooking:

1. Noodles:
Bring a medium pot of lightly salted water to a boil.
Add thin rice noodles to boiling water; stir.
Cook 4-5 minutes, or until tender.
Strain and rinse with cold water; shake off excess water.
Return noodles to pot.
Drizzle with about 2 teaspoons cooking oil.
Stir to coat.
2. Herbs & Cumber:
Destem mint and cilantro; roughly chop leaves together.
Trim ends off cucumber.
Halve lengthwise.
Scoop out seeds with a spoon.
Lay flat and slice into about 1/4-inch thick half moons.
Zest half a lime with a micro plane (or on the small holes of a box grater) into a small bowl; reserve.
Halve lime.
3. Salad:
Place cucumber and herbs in a large bowl.
Add carrots and green cabbage.
Squeeze half a lime over bowl.
Drizzle with half of the bun bo xao dressing.
Toss to combine.
Cut remaining lime into wedges.
4. Tofu & Peanuts:

Medium dice sprouted tofu into about 1/2-inch pieces.
Roughly chop peanuts.
5. Tofu:
Heat about 1 1/2 tablespoons cooking oil in a large nonstick pan over medium-high heat.
Add tofu and peanuts to pan; stir.
Cook 5-6 minutes or until tofu browns and begins to crisp, stirring occasionally.
6. Tofu & Noodles:
Add basil-green curry pesto and about 2 tablespoons water (Pro Tip: Measure water in container to release any pesto from the sides.) to pan with tofu; stir.
Cook 1-2 minutes, or until sauce coats tofu.
Add reserved lime zest to pot with noodles; stir to coat.
Plating:
Roughly chop pickled peppers.
Make a bed of noodles in each bowl and top with cucumber salad.
Divide tofu between bowls.
Drizzle with remaining bun bo xao dressing.
Add pickled peppers and Sriracha sauce to taste (or omit).
Serve lime wedges on the side.

Wine:

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

2016.12.19 Bell Pepper, Carrot, Couscous, Pea, Quinoa, Rice, Tofu, Tomato



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

1 package Trader Joe's Organic Tofu, super firm
1 package Up Sides, red quinoa, couscous & vegetable blend

(plus anything missing from the staples list)

Fridge/Pantry Staples:

EVOO
Sea Salt, fine crystals
Pepper, ground

Measurement/Preparation:
Bring all ingredients to room temperature

Cooking:

Plating:

Wine:

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

2016-12-19

2016.12.17 Fish, Pasta, Rice, Rosemary, Spinach


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

1 package Lundberg organic brown rice pasta and sauce mix (spinach & rosemary)
1 package Gardein golden fishless filets
1 bottle vegan tartar sauce

(plus anything missing from the staples list)

Fridge/Pantry Staples:

EVOO
Sea Salt, fine crystals
Pepper, ground

Measurement/Preparation:
Bring all ingredients to room temperature

Cooking:

Plating:

Wine:

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

2016-12-17

2016.03.21 Broth, Garlic, Sausage, Vegetables

2016.03.21 Soup; vegetables, sausage, broth garlic

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

1 package Trader Joe's Melodious Blend
1 package Tofurky original sausage

(plus anything missing from the staples list)

Fridge/Pantry Staples:

EVOO
Sea Salt, fine crystals
Pepper, ground
Vegetable broth
Garlic

Measurement/Preparation:
Bring all ingredients to room temperature

Cooking:

Plating:

Wine:

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

2016.06.19 Beer, Self-Rising Flour, Sugar

2016.06.19 Bread; Self-Rising Flour, Sugar, Beer
Shopping Cart (Products are suggestions, substitute per need\want):

(plus anything missing from the staples list)

Fridge/Pantry Staples:

Flour, Self-rising
Sugar
Beer
Cooking Spray

Measurement/Preparation:
Bring all ingredients to room temperature

3 cups Self-rising flour
3 Tbsp. sugar
1 12 0z. warm beer

Cooking:

Combine flour and sugar in mixing bowl, and stir.
Add beer to mix and blend until dry ingredients are blended.
Spray 8" with organic oil spray.
Add mix to 8" loaf pan.
Top with melted margarine.
Bake at 350 degrees for 60 minutes.

Plating:

Wine:

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


2016.05.08 Pasta


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

(plus anything missing from the staples list)

Fridge/Pantry Staples:

EVOO
Sea Salt, fine crystals
Pepper, ground

Measurement/Preparation:
Bring all ingredients to room temperature

Cooking:

Plating:

Wine:

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

2016.05.17 Pasta






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

(plus anything missing from the staples list)

Fridge/Pantry Staples:

EVOO
Sea Salt, fine crystals
Pepper, ground

Measurement/Preparation:
Bring all ingredients to room temperature

Cooking:

Plating:

Wine:

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

2016.05.20 Beef, Farro


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

(plus anything missing from the staples list)

Fridge/Pantry Staples:

EVOO
Sea Salt, fine crystals
Pepper, ground

Measurement/Preparation:
Bring all ingredients to room temperature

Cooking:

Plating:

Wine:

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

2016.05.30 Garlic, Lentil, Onion, Oregano, Tomato, Walnut

2016.05.30 Lentil; Garlic, Lentil, Onion, Oregano, Tomato, Walnut




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

1 Yellow Onion
1 Garlic
1 28 oz. can Tomatoes, Diced
1 6 oz. can Tomato, Paste
1 pkg. Lentils, Green
1 pkg. Walnuts
1 pkg. Oregano, fresh or dried

(plus anything missing from the staples list)

Fridge/Pantry Staples:

EVOO, Avocado or Coconut oil
Sea Salt, Fine Crystal
Black Pepper, Ground

Measurement/Preparation:

1 1/2 cups Soak Lentils for 6-10 hours (alternatives: canned, or pressure cooked)
1 cup Yellow Onion, chopped
3 cloves Garlic, chopped
3 cups water
1 cup Walnuts, crushed
3 tbsps. EVOO
2 tbsps. Oregano
1 tsp. Sea Salt
Black Pepper, to taste

Cooking:

Heat the oil in deep skillet or medium pot on medium heat.
Add the onion and garlic to skillet/pot and cook 3 minutes stirring often
Add the diced tomatoes, tomato paste water, and lentils stirring well.
Let simmer, covered, for 30-40 minutes, until lentils are tender.
Add the crushed walnuts, salt, pepper, and oregano stirring well.

Plating:

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

2016.06.24



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

(plus anything missing from the staples list)

Fridge/Pantry Staples:

EVOO
Sea Salt, fine crystals
Pepper, ground

Measurement/Preparation:
Bring all ingredients to room temperature

Cooking:

Plating:

Wine:

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

2016.06.25



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

(plus anything missing from the staples list)

Fridge/Pantry Staples:

EVOO
Sea Salt, fine crystals
Pepper, ground

Measurement/Preparation:
Bring all ingredients to room temperature

Cooking:

Plating:

Wine:

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