1 cup of walnuts
1 tbsp vegan mayonnaise
2 small pearl onions
1 tbsp taco seasoning
1 cup of peeled chopped potatoe
2 small carrots
2 – 3 tbsp of olive oil
2 tbsp of nutritional yeast
1. Soak walnuts overnight in water
2. Boil potatoes and carrots until soft enough to mash
3. Add cheese ingredients to a blender. Blend until smooth and the consistency of nacho cheese
4. Drain walnuts
5. Add meat ingredients to a blender. Blend until smooth but crunchy
6. Put together your taco topped with chopped tomatoes and Kale (or toppings of your choosing)
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!
Daiya cheese cheddar slices
3 slices of tempeh bacon
Mack’s Flax Sprouted Bread
Heat the bacon according to package
Slap it together as you like
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
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
So 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.
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)
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
And I’m back in the kitchen! So I’ve been thinking a lot about soups lately, probably because the weather is getting cooler and it’s a comfort food. So I whipped up this bisque with a few simple ingredients.
Cauliflower ( I used orange) – about a 1/4 of the head chopped
Kale – 2 leaves chopped
Cheese of choice (I used Daiya Cheddar) – 3 handfuls
Garlic – 1 generous spoonful
White onions – 1/4 onion chopped
Almond Milk – about 1 cup
Salt and pepper to taste
2 tbsp of olive oil
In a sauce pan combine salt, pepper, milk and cheese on low heat stirring occasionally for about 10 minutes
In a saute pan, add olive oil, cauliflower, kale, garlic, and onions on medium heat until vegetables are tender. Add 1/2 cup of cheese mixture to vegetables and cook covered for about 5 minutes.
Add vegetable mixture and cheese sauce to blender (I used the big cup of the Nutrabullet), blend until creamy and smooth.
So I love making smoothies. It’s such a quick and easy snack or breakfast to go meal. Recently, I started buying too much and my fruits and vegetables were going bad for my overzealous smoothie ideas. This time, I prepackaged the smoothies in ziplock bags. This way I can pull one out the night before to thaw before breakfast.
Here’s some of my smoothie packages:
Spinach, Pomegranate – will add coconut milk, flax and chia
Spinach, Banana, Pomegranate – will add almond milk, flax, and chia,
Kale, Raspberry – will add coconut yogurt, coconut milk, lime juice and chia
Spinach, Banana – will add coconut yogurt, flax, lime juice and coconut milk
Kale, Raspberry, and Pomegranate – will add almond milk, flax, and chia
Spinach, Banana, Raspberry – will add almond milk, flax, and chia
Ok, so I bought too much Kale this past week and I’ve been trying to figure out what to do with it. So I came up with this recipe. It’s similar to grape leaves but with a little twist.
Main Ingredients and Fun Facts:
Quinoa: For those that don’t know, quinoa is a grain and is often referred to as a “superfood”. Quinoa is a great source of protein, calcium, iron, magnesium, and fiber. It’s a great addition to any diet, especially those following a vegan diet or individuals who are lactose intolerant.
Kale: This is another food, that is typically considered a “superfood” because of it nutritional value. It is very high in beta carotene, vitamin K, vitamin C, and calcium.