Homemade Red Pepper Hummus

Ingredients
• 1 cup of dried chickpeas
• 3 tbsp tahini
• 1/4 cup chopped red pepper
• 1 lemon fresh squeezed
• 4 tbsp Olive oil

Directions
1. Soak chickpeas in water overnight. Water should cover chickpeas
2. After soaking,  bring medium pot to boil
3. Drain chickpeas,  there shouldn’t be much excess water
4. Place into pot and cook about 10 minutes or until chickpeas can be squished between fingers
5. After cooked add all ingredients to blender and mix until smooth
6. Serve with veggies of your choosing

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Sriracha Tofu on Rosemary & Sage Crackers

Cracker Ingredients
• Almond pulp (I had this left over from making almond milk)
• Rosemary to taste (I used about 1 tbsp)
• Sage to taste (I used about 1 tsp)
• 3 – 4 tbsp Olive Oil

Directions
1. Mix together well,  should be a wet consistency but not runny
2. Put pulp mixture in between two sheets of parchment paper
3. Use rolling pin over the parchment paper and roll pulp out to thin layer
4. Place in dehydrator for about 10 hours (according to mine)
5. After dehydrated, you can break the pull into cracker like shapes

Tofu Ingredients
• Extra firm tofu
• Vegan mayonnaise
• Sriracha sauce
• Pepper to taste
• Salt to taste

Directions
1. Mix all ingredients together,  where consistency looks like egg salad
2. Pick a garnish
3. Top crackers with garnish and tofu mixture

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Quinoa with Green Peppers and Tomatoes

Ingredients
2/3 cup of quinoa
1 1/4 cup of water
Half green pepper diced
Half tomato chopped
2 pearl onions chopped
1/4 cup of cumin
1 tsp red curry paste
1 tbsp earth balance butter (I used preflavored with garlic)
Pinch of saffron
Black pepper to taste

Directions

Add all ingredients to medium size sauce pan
Cook on medium heat for 20-30 minutes or until liquid is absorbed (stir occasionally)
Serve!

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In the mood for a sandwich?

Well it’s been too long but I’m planning to get back to cooking and posting (I swear!). I’ve just gotten back from a couple trips out of town, one international, which it’s on my to-do to do a posting about eating vegan while traveling. Anywho… I wanted a good sandwich tonight and was too lazy to go to my favorite staple Ike’s Lair. So I threw together this bad boy. But who cares about a sandwich right?! Well this was my first time using tempeh bacon and I’m a fan!

Ingredients
Daiya cheese cheddar slices
Vegenaise
Kale
3 slices of tempeh bacon
Mack’s Flax Sprouted Bread
Sliced tomato

Directions
Heat the bacon according to package
Slap it together as you like
Nosh!

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Tofu Salad

I just realized that I do a lot of cooking with mushrooms, especially portobello ones. Also, I recently found out I am severely vitamin D deficient, like so many of us are. So I’ve decides to up my mushroom intake, plus a vegan supplement. For those of you that don’t know some mushrooms are grown in ultraviolet lights to produce vitamin D. Each cup of mushrooms grown like this can give you about 400 IUs of Vitamin D. My philosophy is the less supplements I need to take the better. Outside of having the potential Vitamin D benefit, mushrooms also are a source of B vitamins (including B6 & B12).

So here’s the tofu salad recipe with portobello mushrooms!

Ingredients:
• 1 portobello mushroom cap
• handful of cherry tomatoes (varied colors)
• half of a firm tofu square (about 4 ounces)
• one large spoonful of Earth Balance Mayo
• salt
• pepper
• paprika
• chiptole seasoning

Directions:
1. Slice and steam mushroom cap until tender
2. Chop tomatoes and crumble tofu
3. Put all ingredients into bowl and add serve
4. Stir until mixed
5. Chill for 1-2 hours and serve

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Watermelon Salad with Raspberry Vinaigrette

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Here’s a nice refreshing salad for the upcoming hot summer months. Its super simple and I find that the watermelon takes away some of the butter flavor of raw Kale. This posting is mainly for the dressing I made

Salad Ingredients
• chopped Kale
• sliced watermelon
• chopped walnuts

Dressing Ingredients
• spoonful of tahini
• 1/4 cup apple cider vinegar
• 1/8 cup water
• 3 – 4 raspberries

Directions
• Blend all dressing ingredients together until smooth and top your salad! Viola!

Vegetable Spring Roll Ravioli

PicsArt_1393795166333Okay as promised, I made a “ravioli” from the spring roll wrappers. I also decided to give a sauce mix a chance at the same time.

Ingredients

  • About 4 medium sized  mushrooms
  • 3 to 4 leaves of Kale (less if you don’t want a strong Kale taste)
  • 2 “one bite” potatoes
  • 2 to 3 garlic cloves
  • Salt to taste
  • Pepper to taste
  • 1 to 2 Tbsp of Tahini
  • 2 Spring Roll wrappers
  • 1 package of Sauce Mix (I used Road’s End Organics Alfredo Style)

Directions

  • Place mushrooms, kale, potatoes, garlic, tahini, salt and pepper in a blender or food processor and let mix until desired consistency. If you prefer a creamer mixture add the milk of your choice or  a little water.
  • Follow the instructions on the sauce mix (Boil 1/2 water and slowly add mixture) – Pretty simple.
  • Wet the spring roll wrapper. Once the wrapper is malleable, cut into pieces. I found that triangle shaped worked best for wrapping.
  • Put some of the vegetable mixture in the middle and fold up so all ends are sealed. Place with edges down on the plate. Continue wrapping until you have the desired amount of ravioli.
  • Once Alfredo sauce is down, spoon amount onto each ravioli. I found these best to be eaten with your fingers. I rolled my ravioli to be bite sized.

Things to think of:

  • Hold off on the salt – the sauce mix has a pretty salty taste
  • Less Kale and more mushrooms depending on your taste preferences

Spring Rolls

PicsArt_1393726148665So I’ve been on an Asian food kick and wanted to take a stab at spring rolls. FYI – the package of wrappers comes in like a 24 pack. So unless you plan on making mass springs rolls, you’ll have to repurpose them. I’ll be making some type of ravioli to post, as a possible suggestion.

Ingredients

  • 3 Spring Roll Wrappers
  • 1 to 2 Mushrooms chopped
  • Bamboo Shoots chopped (4 to 5 shoots from a can)
  • Water chestnuts chopped (6 to 8 rounds from a can)
  • Kale (2 leaves chopped)
  • Peanut Sauce of choice (I have the Whole Foods brand)

Directions

  • Place wrapper in warm water and let soak for a minute or two
  • Place on dry plate and place ingredients inside
  • Wrap roll like a burrito folding the ends inside while continuing to roll
  • Viola!

Tofu Avocado Wraps

This recipe is great for easy lunch wrap sandwiches!

Ingredients

  • Super firm tofu (1 package)
  • 1 avocado
  • 1 chopped small onion
  • 1 medium cucumber seeded and chopped
  • Vegan Mayonnaise (about 2 tbsp)
  • Lemon Juice (about 1 to 2 tbsp)
  • Salt to taste
  • Pepper to taste
  • Optional: Carrots or Cranberries
  • Tortilla Wrap (heat for about 15 seconds to make the wrap easier to fold)
Directions
  • Drain Tofu and crumble into small pieces (I use a fork to sort of mash them)
  • Mash the avocado
  • Mix all ingredients in a bowl and chill before serving
  • Serve with your choice of wrap