Vegan Corn Potato Chowder

Corn Chowder

Catch all, Entree, Soups | March 4, 2017 | By

I have been loving soups lately. In fact, I have been doing Rachel Beller’s “24 day transformation.” I definitely feel more trim around the waistline and I have had lots of energy! Her book says that soups can make you feel full on less calories and this has been my experience. I have not wanted to go for that second bowl like I tend to with rice bowls.

This chowder is filling and delicious. The coconut milk and potatoes make it feel creamy and decadent. And it is super easy to make in a pot or the Instant Pot.

 

Process Images

Mise en place

Corn, potatoes, red pepper

Vegetable broth, coconut milk, tapioca starch

Cumin, smoked paprika, turmeric

Instant Pot

Saute

Vegan Corn Potato Chowder
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Ingredients
  1. 1/2 teaspoon coconut oil
  2. 1 medium yellow onion, diced
  3. 1 large leek, diced (white and light green part)
  4. 2 cloves, minced
  5. 1 thumb ginger, minced (equal to garlic amount)
  6. 1 1/2 tablespoons jalapeno pepper, minced
  7. 1 medium red pepper, diced (micro dice 1 piece for the consomme)
  8. 3 medium red potatoes
  9. 1 bag frozen corn (10 oz)
  10. 1/2 teaspoon sea salt
  11. 3 cups vegetable stock (low sodium recommended)
  12. 1 can coconut milk
  13. 2 tablespoons lime juice
  14. 1 tablespoon potato starch
  15. 1/4 teaspoon turmeric
  16. 1/4 teaspoon smoked paprika
  17. 1/8 teaspoon cumin
Instructions
  1. Preheat the Instant pot or your soup pot before adding the oil. Sauté the onions for a minute. Add the leeks and continue to sauté for another minute. Add some salt.Then add the garlic and ginger and saute for 30 seconds. Add the jalapeno and red pepper and sauté for another 30
  2. seconds. Then add the potatoes and continue to saute for another few minutes. Add some more salt. Deglaze the pan with vegetable stock it starts to stick.
  3. Add the corn and then the vegetable stock and turn the Instant Pot setting to Manual: 8 minutes. Put the top on. Or if you are cooking on the stove top, turn the heat down to simmer and cover.
  4. Meanwhile, combine the potato starch and coconut milk (I put both in a mason jar and shook it.) Once the potatoes are soft, add the coconut milk, lime juice, turmeric, paprika and cumin and continue to simmer for another 5 minutes. Top individual serving with some red pepper consume and serve!
ginger loves garlic http://www.gingerlovesgarlic.com/
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Raw Mexi Wraps

Catch all, Entree, Raw | November 21, 2016 | By

This meal is light and fresh but is packed with flavor and has enough fat to be very satisfying. It is super easy to throw together if you keep vegan nut cheese on hand. I used macadamia nut cheese for this one, but cashew, almond, sunflower or a combination will work well too. Or you can do without  the cheese and it is still very yummy! I used a collard wrap here but you can also use a rice paper wrap (not technically raw), a raw coconut or tortilla wrap, or another leafy green.

Raw Mexi Wraps
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Salsa
  1. 1/2 cup corn*
  2. 1/2 cup edamame*
  3. 1/4 cup purple cabbage, chopped
  4. 1 small red bell pepper, diced
  5. 2 green onion stalks, minced
  6. juice of 1 lime
  7. 1/4 tsp pink Himalayan or sea salt, or to taste
Macadamia Nut Cheese
  1. 1 1/2 cup macadamia nuts, soaked for 4 hours or overnight
  2. juice of 1 lemon
  3. 1 clove garlic
  4. 1/4 cup extra virgin olive oil
  5. 1/4 tsp pink Himalayan or sea salt, or to taste
  6. Optional to add 1/4 tsp probiotic powder.
Guacamole
  1. 1 avocado, smashed
  2. 1/2 cup cherry tomatoes, sliced into quarters
  3. 1 handful of cilantro, chopped
  4. juice of 1 lime
  5. 1/4 tsp pink Himalayan or sea salt, or to taste
  6. 1 large collard leaf
Salsa
  1. Mix all of the ingredients together in a large bowl.
Macadamia Nut Cheese
  1. Put all of the ingredients into a Vitamix or high powered blender and process on high until creamy. Scrape down the sides as needed. Add water a little at a time to achieve desired consistency.
Guacamole
  1. Mix all of the ingredients together in a large bowl.
Assembly
  1. Place the collard leaf between two paper or tea towels and smash the spine with a rolling pin or something heavy. Then blanche it by dipping it in hot water for about 30 seconds to soften. Dry with towels. Layer some salsa, cheese and guacamole in the center of the collard wrap. Roll it up and slice.
Notes
  1. * I used frozen corn and edamame but you can also use fresh!
ginger loves garlic http://www.gingerlovesgarlic.com/

 

Process Images

Mise en place

Mise en place

Mixing the salsa

Mixing the salsa

Salsa

Salsa

Soften the collard wrap by rolling the spine and dipping it in hot water

Soften the collard wrap by rolling the spine and dipping it in hot water

Open-faced wrap

Open-faced wrap

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Tofu, Kale & Broccoli Bowl with Spicy Peanut Sauce

Catch all, Entree, Sauces | August 22, 2016 | By

It is funny to me how when you do a search for Thai peanut sauce or just peanut sauce, every recipe seems to claim that it is the BEST Thai peanut sauce recipe out there. I suspect that is because it is pretty hard to screw up the deliciousness of fatty ingredients like peanut butter (or almond butter and coconut milk if you are going for a no-peanut version). However, I have had some peanut sauce that is too thin, too sweet, too oily, etc. I don’t have anything against peanut butter as a once in a while treat, so my recipe uses it, but cuts it in half by using tahini (sesame seed butter) along side the peanut butter. Just follow this recipe — even tweak it a bit if you like it sweeter or spicier — and I don’t think you can go wrong. Then pour it all over a rice and veggie bowl or use it as a dipping sauce for salad rolls. It is the BEST!

Tofu, Kale & Broccoli Bowl with Spicy Peanut Sauce
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For the peanut sauce
  1. 1/4 cup organic creamy peanut butter
  2. 1 tablespoon organic tahini
  3. juice of 1 lime or 3 tablespoons
  4. 2 tablespoons tamari
  5. 1 1/2 tablespoons Mexican salsa with hot sauce to taste (I used about 10 drops) or 2 tablespoons red chili paste (or use Sriracha sauce if that is all you have on hand)
  6. 2 teaspoons garlic, minced
  7. 2 teaspoons ginger, minced
  8. 1 teaspoon agave
  9. 1/4 teaspoon sesame oil
  10. pinch of sea salt
  11. between 1/8 and 1/4 cups water
For the bowl
  1. 1 cup jasmine rice, cooked per package directions
  2. 1/2 head organic broccoli, steamed
  3. 2 cups baked tofu (I used the tofu from this recipe: http://www.gingerlovesgarlic.com/baked-tofu/)
  4. 1 cup kale, removed from stem, cut into bite-sized pieces and massaged (I had kale left over from this recipe: http://www.gingerlovesgarlic.com/kale-quinoa-salad-with-avocado-dressing/; but you can just massage the kale with some of your peanut sauce)
For the peanut sauce
  1. Put all of the ingredients into a high-powered blender and process. Add the water in last and add more or less based on desired consistency. (I added 1/4 cup but then thought it diluted the peanut flavor a a bit too much so I added in another tablespoon of creamy peanut butter)
For the bowl
  1. Put the cooked rice into the bottom of the bowl. Layer in steamed broccoli, kale and tofu and pour peanut sauce over all.
  2. Enjoy!
ginger loves garlic http://www.gingerlovesgarlic.com/

 
Process Images

peanutsauceingredients

Peanut Sauce Ingredients

peanutsaucemise

Peanut Sauce Mise en Place

peanutsauce

Peanut Sauce

 

bowlmise

Bowl Mise en Place

bowl1

Finished Dish!

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Cauliflower, Bean Tacos with Escabeche

Catch all, Entree | March 18, 2016 | By

Tacos are all the rage lately (and maybe always have been) for good reason. They are a perfect way to combine a little bit of this and little bit of that into a little package. The secret to tasty tacos is packing flavor into every component and then layering those flavors and textures so that it bursts with every bite. I usually have different components on hand so that all I have to do when I am ready to eat is heat and assemble.

I discovered escabeche through Rouxbe.com and adapted their recipe here. It is basically “quick pickled” vegetables in an acidic marinade. (It is traditionally meats or vegetables.) I have been using it various ways, but I particularly love it as a garnish on tacos. I didn’t take as many process images as usual becuase I wasn’t planning on blogging this one but it was so good, I had to post! This is an image of a different batch of escabeche that I chopped a little smaller for a different application. (I’ll post that one soon!)

escabeche

Escabeche in a mason jar

The guacamole used in this recipe is a very simple one. Normally I like to get a little fancier with my guac adding sliced tomatoes, jalapenos and cilantro, but I just wanted a creamy note here since there are a lot of other textures going on so I kept it simple.

For the beans, I had kidney beans on hand but could have used pinto or black beans as well.

Be sure to spice this up with your favorite hot sauce. I did!

Cauliflower, Bean Tacos with Guacamole and Escabeche
Print
Mexican Cauliflower
  1. 1 head of cauliflower
  2. 2 large tomatoes
  3. 1 teaspoon grapeseed, coconut or other neutral oil
  4. 1 lime
  5. 2 garlic cloves, minced
  6. 1/2 teaspoon cumin
  7. 1/4 teaspoon smoked paprika
  8. 1/4 teaspoon onion powder
  9. 1/4 teaspoon mustard seed
  10. 1/4 teaspoon salt, or to taste
  11. dash of agave or other sweetener to taste
Beans
  1. 1/2 teaspoon cooking oil
  2. 1/2 of a white onion, diced
  3. 1/2 red pepper, diced
  4. 1/2 cup purple cabbage, chopped
  5. 1 clove of garlic
  6. 1 -15 oz can of kidney beans*
  7. 1/2 lime, juiced
  8. 1 tablespoon tamari
  9. 1/4 teaspoon of salt
  10. 1 handful of fresh cilantro, chopped
Guacamole
  1. 1 large avocado
  2. juice of 1/2 lime
  3. salt and pepper to taste
Escabeche Veggies:
  1. 1 zucchini, halved and sliced thin
  2. 1 squash, halved and sliced thin
  3. 2 carrots, peeled and sliced thin
  4. 1/2 cup red onion, sliced thin
  5. 1/4 cup purple cabbage, sliced thin
  6. 1- 2 jalapeño, seeded and sliced thin
Escabeche marinade
  1. 1/4 cup of plain or brown rice vinegar
  2. 3 tablespoons agave or other liquid sweetener
  3. 1/2 teaspoon dried oregano
  4. 1/4 teaspoon salt
Mexican Cauliflower
  1. Rinse, drain, trim and chop the head of cauliflower into small bite-sized pieces. Blanche the tomatoes. Peel the tomatoes and chop them into small chunks. Heat a large straight-sided sauté pan over medium high heat and add the oil. When the oil is hot, add the cauliflower and sauté until just starting to brown. Deglaze the pan with lime juice as they are browning. Add the tomatoes and stir for a minute. Lower the heat to medium and continue to cook for a few more minutes. Add the spices and simmer over low heat until the cauliflower is soft and all the flavors are infused (about 20 minutes).
  2. Heat a medium saucepan over medium high heat. Add the cooking oil. When the oil is hot add the onions and sauce until translucent. Stir in some of the salt. Add the red pepper and continue to saute for a few more minutes. Then add the purple cabbage and the garlic and stir for another minute. Stir in another pinch of salt. Deglaze as needed with the lime juice and/or tamari. Drain and rinse the kindness beans and add to the pan. Pour in the rest of the lime juice and tamari. Turn the heat down to low and continue to simmer until the beans are hot (about another 10 minutes.) Stir in the cilantro just before it is done cooking.
Guacamole
  1. Halve, peel and dressed the avocado . Scoop out the flesh into a bowl and then mash it with a fork. Stir in the lime juice, salt and pepper.
Escabeche
  1. You can slice your veggies using a mandolin, food processor, grater or by hand with a sharp knife. put them in a large jar or bowl. Add the marinade (just pour marinade ingredients into directly the bowl or jar), mix well and allow to sit for at least an hour. Keep up to a week stored in the marinade in the refrigerator.
Assemble the tacos
  1. Add a spoonful or cauliflower, a spoonful of beans, the dollop of guacamole and some escabeche to the center of a warmed tortilla wrap. garnish with cilantro, a squirt of lime and add hot sauce as desired.
ginger loves garlic http://www.gingerlovesgarlic.com/
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Baked Tofu

Baked Tofu

Apps/Snacks, Catch all, Entree, Salads | March 16, 2016 | By

I absolutely LOVE tofu and I always have. Is tofu the best thing for you? Probably not, but it is not as bad as some media would have you believe. In fact if has some definite health benefits. But I am more interested in a tasty meat-free meal – so if you want to read all the scientific research out there, knock yourself out. And let me know what the verdict is. In the meantime, I will enjoy my tofu a few times a week in salads, stir-frys, soups and desserts.

Bowl with Baked Tofu

Bowl with Baked Tofu

I especially like to bake it this way.

Baked Tofu
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Ingredients
  1. 1 - 8 ounce package of extra firm tofu*
Marinade
  1. 2 tablespoons tamari
  2. 2 teaspoons brown rice vinegar or plain rice vinegar
  3. 1 teaspoon agave
  4. 1 teaspoon mirin
  5. 1 teaspoon sesame seeds
  6. 1/2 teaspoon sriracha sauce
  7. 1/4 teaspoon sesame oil
Marinade
  1. Put all the ingredients into a mason jar and shake.
Tofu
  1. Drain your tofu well. Slice the block of tofu lengthwise into 4 planks. Dry the slices as well by placing them between paper towels or tea towels. Lay each in a baking dish and pour the marinade over the slices. Put in the refrigerator for an hour or more.
  2. Preheat your oven to 400 F. Bake tofu for 20 - 25 minutes, turning the slices over half way.
Notes
  1. * I like Wildwood brand tofu. Trader Joe's makes a nice firm tofu.
ginger loves garlic http://www.gingerlovesgarlic.com/

Process Images 

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Three Sauce Penne Rigate

Three Sauce Penne Rigate

Catch all, Entree, Sauces | March 11, 2016 | By

I have been mostly gluten free for a while now, but I happened to have some noodles in the pantry, a big bag of fresh basil and a hankering for some comforting food from my childhood (I grew up eating pasta 4 times a week!). I could have served the pasta with just the red sauce, just the herbed cashew cheese or just the pesto, but where is the fun in that? So I opted for all three! For the red sauce, I did a simple saute of garlic, fresh roma tomatoes, sun-dried tomatoes and mushrooms. The cashew cheese my classic cashew cheese mixed with basil and the pesto is just basil, lemon, garlic, walnuts, nutritional yeast, olive oil and salt. The leftovers, if there are any, can be used for lasagna, zucchini roll ups, escambeche bites, dip, bruschetta, and on and on…

Three Sauce Penne Rigate
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Red Sauce
  1. 1 tablespoon extra virgin olive oil
  2. 1/2 white onion, minced
  3. 3 cups mushrooms, chopped
  4. 6 large roma tomatoes, chopped
  5. 2 cups sun-dried tomatoes, chopped
  6. 3 cloves of garlic, minced
Herbed Cashew Cheese
  1. 1 cup cashews, soaked 2 - 4 hours
  2. juice of 1 lemon
  3. 2 cloves of garlic, minced
  4. 1/4 teaspoon salt
  5. water or olive oil to blend
  6. handful of basil, chopped, packed
Basil Pesto
  1. 5 cups basil, chopped, packed
  2. 1/2 cup walnuts (toast first for more flavor)
  3. 2 cloves garlic, minced
  4. 2 tablespoons nutritional yeast
  5. 2 tablespoons lemon juice
  6. 1/4 cup extra virgin olive oil
  7. 1/2 teaspoon salt
  8. 1/4 teaspoon pepper
  9. 1 smidge of agave syrup (optional)
Red Sauce
  1. Heat pan on medium heat and add olive oil. Add onions and saute until translucent. Add mushrooms and continue to saute a few more minutes until soft. Deglaze pan with a tablespoon of red wine, balsamic vinegar or water. Add fresh and sun-dried tomatoes and garlic and continue to saute until desired consistency.
Herbed Cashew Cheese
  1. Put cashews, lemon juice, garlic, salt and a little water or olive oil into high speed blender and process until smooth - adding water or oil as needed. Transfer to a mixing bowl and stir in basil.
Basil Pesto
  1. Put the basil in a food processor outfitted with the "S" blade and pulse a few times. Add the walnuts, garlic, and nutritional yeast and pulse again. Then slowly add the lemon juice, olive oil salt and pepper and process until smooth or desired consistency.
Final Dish
  1. Cook pasta per the package directions. Toss the pasta with the red sauce and serve with generous dollops of cashew cheese and pesto.
ginger loves garlic http://www.gingerlovesgarlic.com/
 
Process Images
 

Basil Pesto Mise en Place

Basil Pesto Mise en Place

Herbed Cashew Cheese Mise en Place

Herbed Cashew Cheese Mise en Place

Red Sauce

Red Sauce

Red Sauce

Red Sauce

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Mock Tuna Salad

Mock Tuna Salad - Open-faced Sandwich

Did someone say picnic? I am in! Picnics are my absolute favorite. Dining outside, eating a smorgasbord of foods, sipping rosé, soaking up Vitamin D, stopping in between platefuls to throw Max the ball. What’s not to love? And picnics can be as fancy or as causal as the event dictates. This mock tuna salad, adapted from a Rouxbe recipe (called Tuna-less Tuna Salad) is easy and delicious and people love it! I elevated it a bit by using a beautiful green dill cashew “mayo” that mixes into the recipe and can be used on the side to spread on the sandwich bread.

Mock Tuna Salad
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Ingredients
  1. 3 cups cooked chickpeas (1-28oz can)
  2. 1/2 cup red onion, minced
  3. 1/2 cup celery, minced (I included the delicate celery leaves for more flavor and texture)
  4. 1/2 cup pickles, minced
  5. 1/4 cup fresh dill, minced
  6. 2 tablespoons lemon juice
  7. 1/2 tablespoon kelp powder
  8. 1/2 teaspoon sea salt (or to taste)
  9. 1/2 tsp freshly ground black pepper
  10. 1/4 cup Dill Cashew Mayo
Dill Cashew Mayo
  1. 1 cup cashews, soaked for 2 - 4 hours
  2. 1/2 cup fresh dill
  3. 1 large clove of garlic, smashed
  4. juice of 1 lemon
  5. 1/8 teaspoon agave
  6. 1/4 teaspoon salt (or salt to taste)
  7. just enough water to blend and reach desired consistency
Instructions
  1. If using canned chickpeas, drain them well. Transfer to a large mixing bowl and smash them with a fork or potato masher. You can also pulse them in a food processor. Add in the onion, celery, pickles, dill lemon juice, salt pepper and dill mayo. Stir to combine well.
Dill Cashew Mayo
  1. Put all the ingredients into a high speed blender and process until smooth.
  2. Note that when adding in the water, start with a small amount and add more as needed to achieve desired consistency. If you want some of the mayo thicker for spreading on bread, take some of the mixture out before adding more water.
Notes
  1. For people who don't like dill, you can use parsley instead. For a more "fishy" flavor, mix in some flax oil in place of some of the mayo or add dulse, wakame or nori flakes.
ginger loves garlic http://www.gingerlovesgarlic.com/
 
Process Images

Mock Tuna Salad - Mise en place

Mock Tuna Salad – Mise en place

Mock Tuna Salad - Smashing Chickpeas

Mock Tuna Salad – Smashing Chickpeas

Mock Tuna Salad - Ingredients in bowl

Mock Tuna Salad – Ingredients in bowl

Mock Tuna Salad - Mixing

Mock Tuna Salad – Mixing

Mock Tuna Salad - Pita Bread Sandwich

Mock Tuna Salad – Pita Bread Sandwich

Empty plate

Mock Tuna Salad – All done!

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Vegan Sweet Potato Chili

Vegan Sweet Potato Chili

Catch all, Entree, Soups | February 26, 2016 | By

This is a little embarrassing considering I have two culinary certificates, but I have never actually made chili before. Well, before now that is. I have eaten my mom’s vegan chili on multiple occasions, but I was never inspired to take it on myself. I was reading a post in my Rouxbe Cooking School Facebook group and The Feel Good Kitchen said that she used brewed coffee in her chili recipe! Since I never finish my whole french press in the morning, I thought it would be a good use of the leftovers. Another “secret” ingredient she uses is Sriracha and I tried that too. I didn’t follow her recipe aside from that, but you can check out her recipe here.

The chili was hearty and delicious and this batch lasted 3 nights (for 2). I did serve it over Bionature potato and soy gluten-free elbows (my favorite gluten-free brand of pasta). On day 2 I added some Field Day sausage and on day 3, I mixed some tomato paste with water (about 2 heaping teaspoons mixed with 1 & 1/2 cups boiling water) because it was getting a little dry. I threw in some tomato/cilantro salsa I had and mixed in some chopped lacinato kale as it was heating.

You can really use any veggies that you want. Here is what I used:

Vegan Sweet Potato Chili
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Ingredients
  1. 2 teaspoons grapeseed or coconut oil
  2. 1 small onion diced
  3. pinch of salt
  4. 1 medium red pepper chopped
  5. 1 zucchini cubed
  6. 1 tablespoon tamari
  7. 1 medium sweet potato, cut in 1/4 inch cubes
  8. 2-3 large garlic cloves, minced
  9. 28 oz crushed (diced or stewed are fine too) tomatoes, organic if possible
  10. 1 can black beans, (I used Eden's organic/no salt)
  11. 1 can pinto beans, (I used Eden's organic/no salt)
  12. 1 cup Beyond Beef
  13. 1/4 cup coffee
  14. 1 tsp sriracha
  15. 1/4 tsp cumin
  16. 1/4 tsp oregano
  17. 1/8 tsp smoked paprika
  18. 1/4 tsp chili powder
Garnish
  1. handful of cilantro, chopped
  2. Daiya shredded cheddar
  3. avocado slices
Instructions
  1. Heat a large sauce pan to medium heat and add oil. Once oil heats up, add onion and salt and saute until translucent. Add red pepper and zucchini and continue to saute. Deglaze pan with tamari. Add sweet potato, garlic and another pinch of salt and saute for another minute or two.
  2. Pour can of tomatoes into the pot along with the beans, Beyond Beef, coffee, sriracha, cumin, oregano, smoked paprika and chili power. Allow to cook at a low boil for 3 - 5 minutes and then turn down to a simmer for another 30 - 45 minutes or until the sweet potatoes are cooked through.
  3. Add hot sauce and salt to taste.
Notes
  1. To make a heartier meal, serve over pasta, rice, quinoa or any grain you like. Note that I added in Beyond Beef (see image below), but you could also use tempeh, tofu, seitan, faux sausage, or mushrooms to give the chili a "meaty" texture. Garnish with avocado, "cheeze," "sour cream" or anything else you can think of!
ginger loves garlic http://www.gingerlovesgarlic.com/
 Process images

Vegan Sweet Potato Chili Mise en Place

Vegan Sweet Potato Chili Mise en Place

Vegan Sweet Potato Chili Spices

Vegan Sweet Potato Chili Spices

Vegan Sweet Potato Chili Sauteing Vegetables

Vegan Sweet Potato Chili – Sauteing Vegetables

Vegan Sweet Potato Chili Adding Beyond Beef

Vegan Sweet Potato Chili -Adding Beyond Beef

Vegan Sweet Potato Chili - Beyond Beef

Vegan Sweet Potato Chili – Beyond Beef

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Beyond Beef Tacos with Brown Mexican Rice

Catch all, Entree | September 11, 2015 | By

There is a LOT going on in these yummy little circles of joy. The actual title or more accurate description of this meal is Beyond Beef Tacos with Red Peppers and Peas, Brown Mexican Rice, Spicy Lime Massaged Kale and Guacamole. As complicated as it may sound, I had this combo for lunch and it only took me a few minutes to put them together because I had all of the components in the fridge. Even preparing the individual components is fairly simple and the kale and rice is great to have on hand (they both store nicely in the fridge for about a week). They are very versatile for use in bowls, wraps and salads.

This my first time trying Beyond Beef and I chose the Fiesty flavor since I love spicy food – a passion I have developed later in life – and I knew I would be using it for Mexican-style tacos. My boyfriend and I love the Beyond Chicken so I went in with high expectations, and I wasn’t disappointed! The “beef” marinated well, sauteed quickly and held together nicely. We really liked the flavor and texture too and will be using this is many future dishes.

Beyond Beef Tacos with Brown Mexican Rice
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Ingredients
  1. --For the Brown Mexican Rice--
  2. 1 cup brown long grain rice
  3. 2 cups water
  4. 15 oz can crushed tomatoes (I used fire-roasted)
  5. 1 teaspoon cumin
  6. 1 teaspoon garlic powder
  7. 1 teaspoon salt
  8. 1 tablespoon vegan margarine (optional)
  9. --For Spicy Chili Lime Kale--
  10. 1 bunch of leafy kale, washed, de-stemmed and cut into bite sized pieces
  11. 1 cup cashews, soaked and rinsed
  12. 1 - 2 red chile peppers, roughly chopped (depending on how hot you like it)
  13. 4 tablespoons lime juice
  14. 1/2 cup water as need to blend
  15. 1 teaspoon chipotle powder
  16. 1/2 teaspoon salt
  17. agave or sweetener to taste
  18. 2 tablespoons hemp seeds (optional)
  19. --For the guacamole--
  20. 1/4 cup red onion, finely minced
  21. 1 cup cherry tomatoes, diced
  22. 2 avocados
  23. 1/4 cup cilantro, packed and chopped
  24. juice of 2 limes
  25. 1/2 teaspoon salt
  26. For the taco filling
  27. 1 teaspoon coconut oil
  28. 2-3 green onions, sliced
  29. 1 red pepper, roughly chopped
  30. 2 cups frozen or fresh peas, thawed if frozen or blanched if fresh
  31. 2 cups Beyond Beef
  32. 1/2 cup cilantro garnish
  33. --For the saute sauce--
  34. 3 tablespoons tamari
  35. 1/2 teaspoon garlic powder
  36. hot sauce or salsa to taste
Instructions
  1. For the Brown Mexican Rice
  2. 1. Put all of the ingredients in a rice cooker and select the brown rice setting or if cooking on the stovetop, allow rice to boil and then simmer for about 45 minutes.
  3. 2. Let rice sit covered for 10 minutes and then fluff with a fork.
  4. For Spicy Chili Lime Kale
  5. 1. Put your clean, bite-sized kale in a big bowl.
  6. 2. Put the cashews, chili peppers, chipotle powder, salt, and lime juice in a high performance blender and process until smooth. Add water as needed to achieve a smooth, pour-able consistency. Add sweetener to taste.
  7. 3. Pour a few dollops onto the kale and massage with both hands until all the kale is covered generously with the sauce.
  8. 4. Massage in the hemp seeds.
  9. For the saute sauce
  10. 1. Mix all ingredients in a jar and shake.
  11. For the taco filling
  12. 1. Heat a pan to medium and add coconut oil.
  13. 2. Saute the green onions and peppers for a few minutes until soft. Add the peas and Beyond Beef and continue to saute until cooked.
  14. 3. Deglaze the pan with saute sauce.
  15. To assemble
  16. 1. Heat the tortillas over an open flame or in a toaster oven.
  17. 2. Add a small amount of filling, rice, kale, guacamole and cilantro to each taco.
  18. Enjoy!
ginger loves garlic http://www.gingerlovesgarlic.com/
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Cashew Cheese Tartine

cashew cheese tartine

Catch all, Entree | February 22, 2015 | By

Lunch is my favorite meal of the day and a hearty sandwich is among my favorite foods. As  vegans, or just health conscious people in general, we can’t just slap cold cuts and cheese onto two pieces of Wonder Bread, slather it up with mayonnaise and call it lunch. So instead try this [almost] as easy, better for you and much more delicious open-faced sammy.

Hopefully, you will have your cashew cheese waiting for you in the fridge. But if not, make some using this recipe.

Cashew Cheese Tartine
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Ingredients
  1. 2 large slices of heirloom tomato
  2. 1/4 ripe avocado
  3. 2 tablespoons cashew cheese
  4. sprouted grain bagel, gluten-free english muffin or bread of choice, toasted
  5. pink himalayan salt, to taste
  6. balsamic vinegar, to taste
Instructions
  1. Toast bagel. Spread avocado and then cashew cheese on bagel with a knife. Add a tomato slice and drizzle generously with balsamic vinegar. Top with a dash of salt. Serve with a mixed green salad.
Notes
  1. Add sprouts, lettuce, red onion or any other sandwich goodies you like.
ginger loves garlic http://www.gingerlovesgarlic.com/
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