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

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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