2017-08-19

2017.08.18 Enchilada; Ground "Beef", Pintos, Green Chiles, Green Onions, Tortillas

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

1 12 oz. package Trader Joe's Beef-less Ground Beef
1 1.3 oz. package Trader Joe's Taco Seasoning Mix
2 15.5 oz. cans Trader Joe's Organic Pinto Beans
2 12 oz. bottles Trader Joe's Enchilada Sauce
1 32 oz. carton Trader Joe's Organic Vegetable Broth
1 6 oz. package Trader Joe's Green Onions (a.k.a. scallions or spring onions)
1 12 oz. package Trader Joe's Corn Tortillas
1 12 oz. package Trader Joe's Soy Cheese Blend (cheddar, mozzarella, jack)
1 9.75 oz. package Trader Joe's Organic Corn Chip Dippers
1 4 oz. can Trader Joe's Fire Roasted Diced Green Chiles

(plus anything missing from the staples list)

Fridge/Pantry Staples:

EVOO or Avocado Oil
Sea Salt, fine crystals
Pepper, ground
All-purpose flour
Cooking oil spray

'Mise En Place':

1 package beef-less ground beef
1 package taco seasoning mix
2 tablespoons vegetable oil
1/2 cup green onions minced
2 tablespoons all-purpose flour
1 cup vegetable stock
2 cans pinto beans drained (no need to rinse)
2 bottles enchilada sauce opened (it would be handing to pour both into a single large measuring cup)
12 corn tortillas
1 package soy cheese, divided into 1/3 portions
1 can green chiles, divided into 1/2 portions
1 package corn chips (crushed for topping)

(bring all ingredients to room temperature)

1 large prep bowl
1 medium skillet
1 9" x 13" baking pan/dish sprayed with cooking oil
preheat oven to 375 degrees

Instructions:

1. In large prep bowl, combine crumbled ground beef with taco seasoning and mix to coat, then set bowl aside.
2. Put vegetable oil in medium skillet over medium heat.
3. Add green onion to heated skillet and cook 3 minutes or until soft.
3. Add flour to skillet and stir for 1 minute.
4. Add the vegetable stock to skillet and stir for 1 minute to obtain a smooth consistency.
5. Add the pinto beans to the skillet, then set skillet aside.
6. Coat the bottom of the baking pan/dish with a layer of enchilada sauce.
7. Then add a layer of four tortillas.
8. Then add all of the pinto bean mixture and spread evenly.
9. Top with 1/3 of the soy cheese, 1/2 of the green chiles, and more enchilada sauce.
10. Cover with a layer of four tortillas.
11. Then add all of the ground beef and spread evenly.
12. Top with 1/3 of the soy cheese, 1/2 of the green chiles, and more enchilada sauce.
13. Cover with a final layer of four tortillas.
14. Top remaining enchilada sauce and soy cheese.
15. Cover with foil and bake for 30-35 minutes.
16. Remove foil, top entire casserole with the crumbled corn chips.
17. Return, uncovered, to oven and bake 10-15 minutes.

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

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

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

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.

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

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.

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

2017-02-03

2017.01.12 Pasta; Basil, Broccoli, Cheese Parmesan, Chile Pepper, Garlic Dressing, Nutritional Yeast, Pasta, Pine Nut, Tofu

2017.01.12 Pasta; Basil, Broccoli, Cheese Parmesan, Chile Pepper, Garlic Dressing, Nutritional Yeast, Pasta, Pine Nut, Tofu


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

1 jar Frontier Co-Op Red Chili Pepper Crushed
1 bottle Annie's Organic Green Garlic Dressing
1 jar of Parma! Vegan Garlicky Green Parmesan (nutritional yeast)
1 package Trader Joe's Organic Broccoli Florets
1 package Shenandoah Growers, Basil
1 package Trader Joe's Organic Extra Firm Tofu
1 package Artisan Durum Wheat Semolina Pasta
1 package Trader Joe's Pine Nuts

(plus anything missing from the staples list)

Fridge/Pantry Staples:

Whole Foods 365 EVOO
Whole Foods 365 Sea Salt, fine crystals
Whole Foods 365 Pepper, ground
Garlic, bulb
Lemon, juice

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

Pesto -
2 tablespoons pine nuts
2 cups steamed broccoli florets, cooled
1/2 cup packed basil
1/3 cup EVOO
2 tablespoons lemon juice
1 clove garlic, chopped
1/2 teaspoon sea salt
1/4 teaspoon red pepper flakes

Tofu -
Press (optional) tofu bricks for 15 minutes.
Cube tofu into bit sized pieces.
Toss tofu pieces with EVOO, salt, and pepper

Large non-stick skillet
Large sauce pan 3/4 filled with water

Cooking:

Pesto -
Toast pine nuts for 4 minutes in skillet on low heat.
Transfer to prep bowl and let cool.
Combine in food processor broccoli, basil, oil, lemon juice, yeast, garlic, salt, and flakes.
Blend all to a smooth paste.
Add pine nuts, and 2-3 tablespoons of water and blend to a smooth sauce.

Tofu -
In skillet, over medium heat, cook tofu until golden brown.
Set aside when finished.

Pasta-
Cook pasta in sauce pan following package instructions.
Drain with colander.
Return to pan.
Add desired amount of dressing to pasta and toss.

Combine -
Add pesto to tofu in skillet and mix.

Plating:

Distribute pasta between plates.
Top each plate with tofu/pesto mix.

Wine:

Trader Joe's Grower's Reserve Zinfandel, Paso Robles, 2015, Organic

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

2017.01.24 Beer, Bread, Cheese, Truffle Oil

2017.01.24 Beer, Bread, Cheese, Truffle Oil


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


1 package Trader Joe's Beer Bread mix

1 12 ounce Shiner Wicked Ram IPA
1/2 cup For Your Heart pizza style vegan cheese shreds
White truffle oil

Measurement/Preparation:
Bring all ingredients to room temperature

Preheat oven to 350 degrees.

Lightly spray 9" loaf pan with non-stick cooking oil.

Large batter bowl.

Cooking:

In batter bowl add bread mix, beer, and cheese per instructions.
Gently fold ingredients in bowl until dry ingredients are incorporated.
Pour mix into loaf pan, spread evenly, then gently tap on counter to ensure even spread.
Drizzle top of mix with truffle oil.
Bake in oven for 50-55 minutes.
Remove and cool 10 minutes, then the loaf should release easily.

This loaf sold for $8.00 at a bake sale!

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

2017.01.26; Bell Pepper, Onion, Potato, Tempeh

2017.01.26; Bell Pepper, Onion, Potato, Tempeh



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


1 8 ounce package Trader Joe's Organic 3 Grain Tempeh, Savory Flavor

1 package Woodstock Organic Grilled red peppers
1 package Whole Foods Spring Mix Greens

(plus anything missing from the staples list)

Fridge/Pantry Staples:

Whole Foods 365 EVOO
Whole Foods 365 Sea Salt, fine crystals
Whole Foods 365 Pepper, ground
Whole Foods 365 Garlic Powder
Whole Foods 365 Onion Powder
Whole Foods 365 Cayenne Pepper
Whole Foods 365 Paprika
Onion, white, organic
Potatoes, gold, organic

Measurement/Preparation:
Bring all ingredients to room temperature

Skillet, large, non stick


Tempeh, cubed

1 cup chopped onion
1 cup chopped bell pepper
1 cup diced potato
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 teaspoon paprika
1 pinch cayenne pepper

Cooking:


Place tempeh in bottom of skillet.
Add 1/2 cup water, cover and bring to boil.
Reduce heat to medium-low and simmer 5 minutes.
Drain tempeh in colander and wipe skillet clean.
Add 2 tablespoons EVOO to skillet and bring to medium-high.
Add tempeh, bell pepper, and potatoes to skillet.
Saute 6 minutes.
Sprinkle with paprika, garlic, onion, and cayenne.
Saute 8 minutes.

Plating:

Layer each plate (2) with handful of organic spring mix greens.
Divide the hash between both plates, on the bed of greens.

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

2017.01.29 Rye Bread, Sauerkraut, Swiss Cheese, Thousand Island Dressing, Tofu

2017.01.29 Rye Bread, Sauerkraut, Swiss Cheese, Thousand Island Dressing, Tofu



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


1 package Whole Foods 365 Organic Extra Firm Tofu

1 loaf Whole Foods Pumpernickel Rye Bread
1 jar Organicville Vegan Thousand Island Dressing
1 package Daiya Sliced Vegan Swiss Cheese
1 jar Trader Joe's Sauerkraut

(plus anything missing from the staples list)


Fridge/Pantry Staples:


Whole Foods 365 EVOO non-stick spray

Whole Foods 365 Sea Salt, fine crystals
Whole Foods 365 Pepper, ground
Earth Balance Vegan Buttery Tub

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



Large nonstick skillet.

1/2 cup of salad dressing.

8 slices Swiss cheese.
1 cup sauerkraut, drained.

Press tofu for 15 minutes, optional, but makes for firmer texture.Slice tofu into 8 pieces and pat dry.
Add tofu to large mixing bowl, coat with EVOO spray, salt and black pepper.
Toss tofu so as to complete coat with oil and seasoning.
Select 8 slices of bread and pair them in a column.

Cooking:


Saute tofu over high heat until crispy golden on each side, then set aside.

Spread a thin layer of butter on the top side of each bread slice.
Flip butter side of 4 slices over, onto a prep board.
Top each of the four slices with 1 tablespoon of dressing, 1 cheese slice, 2 tofu slices, 1/4 cup sauerkraut, and 1 more cheese slice.
Flip butter side of remaining slices over and spread with 1 tablespoon of dressing.
Then place the on to the sandwiches dressing side to cheese.
Grill sandwiches in skillet over medium heat, about 2 minutes on each side, until bread is toasty and cheese is milted.

Plating:


Slice each sandwich in half and place on plates (2-4).

Serve cold slaw and potato salad on side.

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

2017-01-11

2016.12.31 New Year's Eve

2016.12.31 New Year's Eve


My own home made chili.
Bob's Red Mill, cornbread mix, using Earth Balance butter, Soy milk, & For Your Heart Veganegg
Firenza (firenzamixes.com), Molten Lava Chocolate Cake mix, using Earth Balance butter & For Your Heart Veganegg.

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