Vegan

My Ideas and Recipes

How do I figure out what I am going to make? Well, since I am low waste, I try to get creative with the food that I already have in my house, I get the seconds whenever I can since I know that if they aren’t sold the are getting tossed, and I also try to do my best to buy local which is always the best food anyway since it’s in season. Between Mid July and Thanksgiving I go to the farmer’s market and between Thanksgiving to Mid July, I get my fruit and veggie box from Misfits Market.

When I am trying to think of ideas, my notebook looks a lot like a mad scientist scribbling everywhere. Arrows, lines, barely legible writing. It looks like a hot mess, but it works. You just let the ideas flow, then tweak them, then make them and tweak them again if it isn’t quite right.

So there you go, this is how I plan! Let me know what you do!

Send me some ideas for next time. Just remember, anything you can make, I can probably make vegan.

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Main Dishes

Vegan Black Bean Burger

The children wanted burgers last night and these went over quite well. Black bean burgers and homemade fries. I’d say that is a good dinner. Gotta love vegan meals, all those hidden veggies in there!

What do I need?

  • 1 can of black beans, drained and rinsed
  • 1/2 tsp garlic
  • 1/4-1/2 c onion (depending on your like of it)
  • 1 bell pepper
  • 1/4 c corn
  • 1.5 cups of panko
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1-2 Tbsp taco seasoning

How do I make it?

  • Remove stems and seeds from the bell pepper and throw it in a food processor
  • Add in the onion quartered
  • Pulse
  • Add in black beans, spices, and taco seasoning. Blend
  • Mix the corn and panko with a spatula and form into patties. Add more panko if needed.
  • Pan fry with a little bit of evoo. Each side about 3-5 minutes.

Send me some ideas for the next time. Just remember, anything you can make, I can probably make vegan.

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Desserts

Vegan Sugar Cookies

I NEED COOKIES! Okay, well, I don’t need them, it’s more of a want. Actually, I don’t even want them, I just want to make them. I know, I’m an odd one.

So how do you make a good sugar cookie without eggs or butter? Impossible right? I thought so too. I have a perfect recipe but I need to tweak it a little bit so that I can use cookie cutters on it. As far as plain old circle, buttery, fluffy sugar cookies though. This one is awesome!

What do I need?

  • 3 cups of AP flour
  • 1 cup room temperature coconut oil
  • liquid from one can of white beans (garbanzo, pinto, cantellini beans)
  • 1 cup of sugar
  • 1.5 tsp of vanilla extract
  • 2 tsp baking powder

How do I do this?

  • Preheat the oven to 350
  • Cream coconut oil and sugar together
  • Add vanilla extract and bean liquid to the sugar and coconut oil mix
  • In a separate bowl, mix together the powdered ingredients
  • Add dry ingredients to the wet ingredients 1/3 at a time
  • Mix thoroughly
  • Separate evenly (or don’t, who cares unless you are trying to impress someone) and shape into balls. Flatten them with your hands slightly and add to a baking sheet. I like to preheat my sheet while the oven is heating up. Look at picture for how I have mine flattened.
lol, you can see finger marks!
  • Bake for 10-13 minutes depending on thickness. I look for a slight brown around the edges. Timing has to be a little more perfect if it is cookie cutter cookies that are getting iced. Too light and they will bend, too dark and they will crumble.
  • EAT!

Send me some ideas for next time. Just remember, anything you can make, I can probably make vegan.

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Sides

Cabbage Matar

I love all things spicy and I also love food from another ethnicity. Indian food makes my heart so happy because anyone that makes food this magical with herbs, to me is like an artist. I have a passion for food made with lots of beautiful herbs. The vibrant smell and taste of herbs. You can use them in savory dishes (and you should be) and you can also use them in sweet dishes, such as lemon rosemary cookies.

I had this dish at a restaurant with my husband the other day and I immediately fell in love. I mixed a little of this recipe with that one, made it vegan, and made it work. Now I can share it with you and I hope that you will give it a try!

What do I need?

  • 2 Bay leaves
  • 3 Tbsp EVOO
  • 1 can of chopped green chilies or 2 fresh green chilies or 1/2 of a poblano pepper
  • 7 cloves of garlic, minced
  • 1″ of grated fresh ginger or 1/2 tsp dry ginger
  • 2 onions, sliced thin
  • 1 tomato chopped
  • 1/2 tsp turmeric
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp coriander
  • 2 cups of shredded cabbage
  • 1/2 -3/4 cups of frozen peas (if you use canned peas, add them at the end instead)
  • 1/2 tsp salt
  • 1/2-1 tsp of garam masala
Garam masala is made from bay leaves, cinnamon bark, coriander seeds, cumin seeds, whole cloves, and black cardamom.
Now is when you wish you had a scratch and sniff screen.

How do I make this?

  • Preheat the oven to 350
  • Easiest way to make this is to prep all of your ingredients ahead of time and just add them when it gets to their turn!
  • Add the bay leaves and green chilies or peppers and fry for a few seconds (I wait until the smell hits my nose)
  • Add garlic and ginger
  • After a few more seconds add in the onions
  • Cook them for a minute or so to get the onions a little soft
  • Throw in the tomatoes, turmeric, chili powder, cumin, coriander, and simmer for 2-3 minutes
  • Toss in the frozen peas, cabbage, and salt
  • Simmer for about 5-7 minutes.
  • If you are using canned peas, add them now along with the garam masala
  • Stir and simmer for another 5-7 minutes.
  • Serve
No filter or special lighting needed for this beauty!

So, this dish has been Morgan approved. She loved it so much that she asked me to pack some for her for lunch tomorrow. I just roasted an acorn squash, so I will stuff the squash and bake it for a little bit. Glad that she loved it as much as I did!

Send me some ideas for next time. Just remember, anything you can make, I can probably make vegan!

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Main Dishes

Cauliflower Roast

So, I was trying to think of a way that I could make a really flavorful set it and forget it kind of main dish. I wanted something that felt hearty but didn’t make you feel weighed down. Cauliflower! It is one of the most versatile vegetable that you can find.

That is a pretty cauliflower!

What do I need?

  • 1 head of cauliflower
  • evoo
  • pink salt
  • black pepper

Optional Items:

  • Liquid smoke
  • Garlic
  • Hot sauce
  • BBQ sauce
  • Italian herbs

How do I make this?

  • Preheat oven for 350.
  • Take off all the extra leaves around the base of the cauliflower and cut the stem if needed so that it lays flat in the baking dish.
  • Drizzle with evoo and sprinkle with salt and pepper.
  • Bake the cauliflower in the oven for 20 minutes, covered with aluminum foil.
  • Take the foil off of your roast and bake until the desired color on top and the tenderness of your cauliflower.
  • If adding a sauce, bake for an extra 5-10 minutes with the sauce on it.
I topped my cauliflower roast with some vegan nacho cheeze sauce, added some vegan chorizo, and some fresh avocado. Since I am on a high fat, low carb diet, I usually drizzle some flavored olive oil on it. Usually chili oil + persian lime olive oil.

Send me some ideas for next time. Just remember, anything you can make, I can probably make vegan!

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Breads & Rolls

Sweet Potato Corn Bread

So, I don’t know if this falls under side dish or dessert, but it is really delicious! Child approved. I was going through my random mix of fruits and veggies that I had gotten from a friend, and there was a single lonely sweet potato. I was thinking about making Patrick his sweet potato muffins again, but instead I decided to go a little bit outside the box on this one. I am really pleased with how this turned out.

What do I need?

  • 1 medium sweet potato, or about 1 lb.
  • 1/2 c of applesauce
  • 1 cup of all purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp cinnamon
  • 1.5 c cornmeal
  • 1/2 tsp nutmeg
  • 1 tsp salt
  • 1/2 c sugar
  • 2.5 Tbsp veggie oil
  • 3/4 c non dairy milk
  • 1/2 c vegan sour cream

As we get closer and closer to the holidays, I want more cozy smells in my home. Cinnamon, nutmeg, ginger, cloves. They all make me happy. This dish definitely covers all those bases. The hot bread straight out of the oven matches well with the cozy smells.

What do I do now?

  • Stab your sweet potato a bunch of times and put it in the oven for 6 minutes to let him steam on the inside pretty much.
  • Preheat the oven to 425.
  • while you are waiting for your potato to steam, put all of your other ingredients into a food processor and give it a blend.
  • When your sweet potato is finished, carefully because it’s hot as hell, peel off the skin and give the sweet potato a little chop.
  • Add your sweet potato and give it another blend on high until incorporated.
  • Spray a cast iron pan, pour the mixture into it.
  • Put it in the oven for about 22-28 minutes depending on depth of pan.

Once your bread is ready, it should look as beautiful as this.

Send me some ideas for next time. Just remember, anything you can make, I can probably make vegan!

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Sides

Baked Green Tomatoes

I bought some beautiful green tomatoes the other day at the farmer’s market. I almost forgot that I had them but I noticed them today. They started turning a little pink, oh no!Gotta use them up!

They aren’t totally pink, but they needed to be used up TODAY! I chose to bake them instead of fry them, not because it is healthier (even though it is) but because I didn’t feel like standing over the stove and getting splashed with hot oil.

What do I need?

  • 2 large green tomatoes
  • 2.5 cups of non dairy milk
  • 2 Tbsp apple cider vinegar
  • seasoned breadcrumbs

What now?

First thing you have to make is some buttermilk. Vegan buttermilk is actually pretty easy to make.

  • Mix together the non dairy milk and the apple cider vinegar. Let this sit while you are slicing your tomatoes.
  • Slice your tomatoes to your desired thickness. I judge depending on what I am using them for.
  • Put your tomato slices in the buttermilk and pre heat your oven to 350.
  • Dredge your soaked tomatoes in your breadcrumbs.

Send me some ideas for next time. Just remember, anything you can make, I can probably make vegan.

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Seasonings & Dressings

Vegan Ranch Dressing

Run out of ranch? Don’t feel like leaving the house? It’s okay, none of us really WANT to. If you have all the basic herbs and spices, milk, mayo, and apple cider vinegar, then you can make your own dressing.

What do I need?

  • 1 tsp chives
  • 1/2 tsp dill
  • 1.5 tsp garlic
  • 1.5 Tbsp parsley
  • 1/4 tsp pink salt
  • 1/4 tsp black pepper
  • 2 tsp apple cider vinegar
  • 6 Tbsp non dairy milk
  • 1 cup vegan mayo

What do I do now?

  • Add all the dry ingredients to a jar and give it a little swirl just to get the herbs all mushed together.
  • Add the wet ingredients and shake it like you mean it.
  • Taste the dressing to see if you need to tweak the recipe at all.

Use it for your favorite foods!

Send me some ideas for the next time. Just remember, anything you can make, I can probably make vegan!


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Canned Goods, Sauces

Pressure Cooker Pasta Sauce

I hate spending tons of money on pasta sauce, and we go through a lot of it! At the farmer’s market, I know that I can get a huge basket of not so pretty, bruised, or overripe. If no one else is going to use them in time, I will. Waste not, want not. By now you all know how much I absolutely hate food waste with so many people that go without.

Today at the farmer’s market, I did what I always do and went straight to the middle booth to check out their seconds. This is 7.5lbs of tomatoes and just aren’t pretty enough for other people to want to buy. I paid $2 for the lot of them. I also bought a big basket of green bell peppers for $3! Those I will cut into 1/2 slices and 1/2 diced for the freezer to have some peppers on hand for different dishes that just call for a handful.

So what is there to do with all of those tomatoes? That’s right! Homemade pasta sauce. We still have some herbs left outside so that was an excellent idea.

What do we need?

  • 2 large onions
  • 1 green bell pepper
  • 7-8 lbs of tomatoes
  • 1/2 c water
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp sugar
  • a handful of fresh herbs
  • 1.5 tsp pink salt
  • 2 tsp black pepper
  • 1 head of garlic sliced
  • 3 Tbsp of extra virgin olive oil
  • 2 tsp hot pepper flakes
  • handful of spinach or kale (optional, but I use either if I have them)

How do I make this?

  • Dice up your bell pepper, minced or sliced garlic (I did some of each), and your onions. Put them in the pressure cooker with your olive oil.
  • Set the pressure cooker to your “meat” setting or if you don’t have that just set it to 10 minutes. This will saute your peppers and onions.
  • While you are letting that go, large dice your tomatoes.
  • Let the pressure out of your cooker (so you don’t blow your face clean off).
  • Add in the rest of the ingredients.
  • Close up the pressure cooker and set it for 10 minutes (or meat setting)
  • Once you let the pressure out the second time, taste the liquid to see if you should add more seasonings.

Let’s get saucy!

When all of your flavors are just the way you want them, your sauce is almost done. Decision time. Do you want smooth or chunky pasta sauce? Morgan likes her sauce smooth, so that’s what I did. Get yourself a high power blender and teach this sauce who’s boss!

Blend that bad boy up and get it into your jars. You want to fill your jars but leave 1″ space for expanding. Put your jars into your pressure cooker again but with your riser and fill with water 1/4 of the way up your jars.

Set your pressure cooker for “canning” or for 6 minutes if you have a timer setting instead. Carefully remove your jars from the pressure cooker with canning tongs when your timer goes off. As the jars cool, you will hear the little popping sound of them sealing. Final product looks beautiful!

Send me some ideas for next time. Just remember, anything you can make, I can probably make vegan!

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Sides

Curry Roasted Garbanzo Beans

I love garbanzo beans in almost every way. They are so good for you and so versatile. Hummus, roasted, rice & beans, and yes, even sometimes in desserts! Crazy right? I was getting my snack jars ready for the week and decided that they needed just a little more something to them. Nuts and beans are an excellent source of protein, so do it up!

What do I need?

  • 1 can of garbanzo beans
  • 2 tsp extra virgin olive oil
  • 1/2 tsp pink salt
  • 1/2 black pepper
  • curry powder to taste

How do I make this?

So the first bit is a pain in the rear, but it makes a huge difference if you decide to skip this step.

  • Drain a can of garbanzo beans, rinse them, and peel the skin off of them (squeezing them slides it right off) If you leave the skins on them you will not get the same crisp, it will end up steamed in the middle instead of roasted.
  • Pre-heat your oven to 400.
  • Dry your garbanzo beans thoroughly.
  • Transfer your beans to a bowl and drizzle with evoo then sprinkle with curry powder, pink salt, and black pepper.
  • Pour onto a baking sheet in a single layer.
  • Bake for 15 minutes.
  • After 15 minutes, shake the pan around and bake for another 15 minutes.
  • After 15 minutes, shake the pan around and bake for another 10 minutes.
  • Let cool to store in an airtight container or mason jar, or you can serve warm just like popcorn!
I love this picture for the simple fact that those are Patrick’s adorable little toddler hands. He gave this dish his seal of approval… then walked away with them!

Other Ideas:

Roasted garbanzo beans don’t just have to be savory like I said before. Here are some ideas of other seasonings you can use for them.

Send me some ideas for next time. Just remember, anything you can make, I can probably make vegan!

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