Vegan MoFo Day 16

Rotini With Tofurkey Brautworst in Tomato Basil Sauce

Ingredients

Ronzoni Garden Delight Rotini - this pasta has one full serving of veggies per serving - cooked according to box instructions

Tofurky Kielbasa

Newman's Own Organic Tomato Basil Sauce

1 shallot chopped

2 cloves of garlic

oil for sautéing shallot, garlic and Kielbasa

Parma Vegan Parmesan

Dinner was supper easy with these ready made ingredients. I added some extra flavor with the shallot and garlic.  Best served warm :)

Vegan MoFo Day 15

Seitan Cheese Steak Sandwiches

Super yummy and filling, these sandwiches were fast to prepare and even faster to disappear off the plate.

I topped my sandwich with Daiya cheese sauce from the Vegan Zombie but Pablo preferred to have his dry.

Ingredients

Oil to coat a pan
Bell Pepper sliced
Onion sliced
Mushrooms sliced
Seitan (I used Sweet Earth)
salt to taste
SPICES (coriander seed, sage, celery salt & black pepper)
2 larger rolls

1. Heat oil in large pan or skillet on medium heat
2. Add bell peppers, onion, and mushrooms
3. Season with salt and spices and cover with lid
4. After about 5-10 minutes veggies will have cooked down and released some water
5. Add seitan and heat for another 5-10 minutes on medium heat
Now ready to serve
At this point you can spread some Follow Your Heart vegenaise on your roll if you'd like and warm it in the toaster oven for a couple minutes.

Fill roll and cover with sauce and enjoy :)

Add caption

Remi 10-14-12

Vegan MoFo Day 11

Burgers and Potatoes

I had some fingerling potatoes from the other day and I  had to try the other burgers aptly named "Best veggie burger in the world" by Hilary's Eat Well.  Hope they are just as good as the adzuki bean burgers.  But first a run on the treadmill.

Ok, I'm back and I just ate a very delicious burger.  I'm gonna make this post quick because now I have to wash dishes and get ready for tomorrow.   I don't want to wake up late an NOT be able to get my run in again.  Anyway to the burger.  It was awesome.  And Pablo agrees. YAY!  He said we should stock up.  I served it on Rudy's Organic Burger Buns.  Another awesome bread company that makes a lot of great vegan bread (but not all are vegan so read the label).  For the fingerlings I just cut them in half and added a little grape seed oil, salt and pepper and popped them toaster oven (15-20 mins at 450F).

Vegan MoFo Day 10 --- Extra Extra

Vegan Hot Pockets - Tofurky Pepperoni & Daiya Cheese

These were so yummy.  

Recipe to come, sorry for the terrible pictures

Vegan MoFo Day 10

Vegan Menudo...Si Se Puede

Did I mention my sauce from my enchiladas recipe makes the best broth for Vegan Menudo.  All you have to do is add enough water to make it soupy and a couple more pinches of salt.  If you've never had menudo then really i consider you lucky.  Just the thought of what it actually is makes me squeamish but I loved the flavor of the broth (just spicy enough) and the crunch of the fresh onion and oregano.  To mimic the look of the "meat" I use oyster mushrooms.   This is the perfect meal for a nice autumn evening.  And having the sauce ready ahead of time will have you eating dinner in 15 minutes.

Vegan Menudo

Sauce from Vegan Enchiladas
Water, enough to dilute sauce to make a soupy broth
Salt, to taste
Oyster mushrooms (a produce bag full), rough chopped
Oil
1 can of hominy, drained and rinsed

Heat just enough oil to coat a large stock pot and sautee mushrooms until just a bit cooked down add  hominy, sauce and water.  Taste before adding salt.  Heat until boiling.  Ready to serve.

Additional condiments

diced white onion
mexican oregano
lemon (optional)
cilantro (optional)

oyster mushrooms

ready to devour

topped with onion, and oregano (cilantro optional)

and one with my cat dish :)


Let me know if you try this recipe, I'd love to hear how it went.  

Vegan MoFo Day 8 & 9

Day 8

Coconut "Bacon"- recipe from VeganBrew.  I first tasted coconut "bacon" at Cafe Gratitude in Santa Cruz in their I AM EXTRAORDINARY  which is a vegan version of a BLT sandwich with avocado.   So I wanted to make some myself.  The recipe from VeganBrew is super easy to make and I only had to buy the flaked coconut from Whole Food.  I had the other ingredients on hand.  I made these for kicks and i will be adding them to my salad, and sandwiches throughout the week. 

If you'd like to try the sandwich from Cafe Gratitude they have a few locations in California including two in Los Angeles. 

soy sauce, coconut flakes, smoke seasoning, maple syrup, and black pepper

All mixed up an marinating for 15 minutes

Cooked up and crispy

Potato, Green chard,  & Mushroom Enchiladas

I also made some enchiladas. I learned how to make these from my mum a long time ago but have since modified it to make them faster and healthier.  I no longer fry the tortilla or sauce or individually dip the tortillas in the sauce.  And of course I used vegan cheese and vegan bouillon.

For Sauce
3-4 Chile California (washed)*
1-2 Chile Ancho (washed)*
2-3 Chile del Arbol (washed)*
1 cube of vegan bouillon
2 cups warm water
1/4 of an onion
2 cloves garlic
1 tablespoon Mexican Oregano
salt to taste

*Soften dried chilies by boiling them in a some water for 5 minutes.  Discard this water.

Add softened chillies and remaining ingredients in a blender and blend at high speed.  Sieve this sauce to remove seed.

You can also add a few different ingredients to change up the flavor and add more complexity to the palate of this sauce if you have the time.  For instance you can added toasted sesame seeds, toasted pumpkin seeds,  roasted garlic or even increase the number of chiles del Arbol you use (these are the spiciest of all the chilies listed).

Filling: I filled these with fingerling potatoes, mushrooms and green chard all sautéed in a little bit of grape seed oil.  I chose fingerling potatoes because they are already tiny and chopping is minimal.

Fill your tortillas, top with sauce and cheese and bake at 350 degrees for 10-15 minutes to melt cheese and warm through.

tortillas being filled

drenched in sauce

cheese and my special sauce :)

fresh out of the oven

 

I also made some pinto beans which I smashed without oil so technically they are not refried and some guacamole.  

Lunch at Cherry Bean, Old Town Salinas

I wanted some coffee and I also wanted to try out this burrito made by Sweet Earth made locally in Pacific Grove so I actually went out for lunch.  Filled with scrambled tofu and seitan this burrito is awesome.  It also won best of show by VegNews at the Natural Food Expo 2012. 

burrito and iced soy cappuccino 

 Deep Fried Avocado Tacos for Taco Tuesday

Batter for avocado
Beer (I used Lagunitas Day Time  a fractional IPA)
Flour
Panko Bread Crumbs seasoned with dried garlic and salt.
Enough oil for frying in a small deep pan.


I used about 4 tablespoons of flour and enough beer to make a batter that was not too runny.  If it's like pancake batter add more flour.  Dip avocado slices in batter and roll in bread crumbs.  Fry in oil.  These will fry up very fast so be prepared with a plate lined with napkins to soak up any excess oil.

I topped these tacos with shredded cabbage, diced onion & tomato and a chipotle mayo sauce.  

The best thing aside from getting to eat these tacos twenty minutes after I walked into the house was that I got to drink the left over beer! Yay for me!

Week 1 Day 4 --Vegan MoFo

Ice Cream for breakfast...yes I'll have some.  As I've mentioned in my earlier post, I have been making smoothies for breakfast and I also said I hadn't tried adding ice to my concoctions but this morning I ran out of fresh fruit and reached for the frozen stuff.  I also added Vega Smoothie in Vanilla Almond.  This combo made for a great breakfast...ice cream...I mean smoothie.  Seriously though, I use unsweetened almond milk and don't add sugar.  The sweetener in Vega is stevia and the rest of the sweetness comes from what ever fruit I use.   I didn't feel any guilt drinking it down especially after another 5 mile run.   Did I tell you I have a streak going.  15 days of running.

Calorie breakdown

2 cups Unsweetened Almond milk - 80 cal

1.5 scoops Vega Smoothie mix - 138

1 cup frozen fruit (I used mango this morning) -90

1 teaspoon Udo's essential oil - 40

Total calories - 348

If your thinking about doing the whole protein shake thing I would recommend Vega.  

For dinner, Pablo and I had burgers.  I found these new burgers made by Hilary's Eat Well at Whole Foods.  I'm always looking to try a new veggie burger.  I was very impressed with the texture, not mushy, not dry and the spices were just right. These burgers are made with whole millet, adzuki beans and quinoa.  I served these on whole wheat bread with vegenaise, pickles, super greens and tomato. Their website says you can even throw them into your toaster.  What an awesome idea. Quick, easy and wholesome.  Check them out!

Have a great night!