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.

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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