Saturday, December 1, 2012

Food Storage Tip: Silicone Ice Cube Trays

Food Storage Tip: Silicone Ice Cube Trays

I admit it: I am completely in love with these oversized ice cube trays from Tovolo! I bought several of them at a Ross store a few years ago, and I ended up ordering more on Amazon.

Among friends and family, I am the SAUCE QUEEN - and these trays make it easy to make and store big batches without the risk of anything going bad. I use them most often for buffalo sauce (recipe will be posted soon in the member area of www.livingaplantbasedlife.com) and vegan pesto. I'm often cooking for one, and one cube is about a serving! The contents pop out easily and clean-up is simple. What's not to love!?!?

They are available in different colors, so you can color code your items, or you can label them. You can also buy the trays in different sizes for different purposes. I use the smaller ones for fresh squeezed juices, since each one is about a tablespoon. The possibilities are endless! Just so you know, I have no affiliation with Tovolo. Any silicone ice cube trays will do - I just happen to love this brand.

Happy shopping, cooking, and storing!

Thursday, November 1, 2012

Vegan Breakfast Quesadilla

Vegan Breakfast Quesadilla

I've gotten in the habit of making a batch of scrambled tofu and soy chorizo on Sunday, enjoying brunch, and using the leftovers for my breakfasts the rest of the week. The scramble portion is very versatile, and today I made it into a lovely breakfast quesadilla.

Ingredients:


  • 1 package of veggie chorizo
  • 1 package firm tofu (refrigerated)
  • 1 package organic baby spinach
  • 1 small sweet onion, diced
  • 3 green onions (white part, sliced)
  • 3-4 cloves garlic
  • 1-2 T extra virgin olive oil
  • 1 t turmeric
  • 1/2 t cumin
  • salt & pepper to taste
  • whole wheat tortillas
  • vegan cheese of choice
  • salsa
  • vegan sour cream
  • hot sauce
  • any other garnish!

Preparation:

  1. Heat a large pan over medium heat.
  2. Add olive oil and onions.
  3. Saute until the onions are almost translucent.
  4. Add the garlic, and stir.
  5. Let the mixture cook for 2-3 minutes, then add the chorizo. Cut the casing off and crumble it up in the pan.
  6. Stir and cook until the chorizo is warm, then crumble and add the tofu and the spices.
  7. Once the mixture is hot, stir in the spinach and green onions, just long enough to wilt the spinach.
  8. Remove from heat.
  9. Warm the tortilla (I warmed it on a burner covered with foil, but you can use the microwave, the oven, or a pan - whatever method you like), and put it on a large plate.
  10. Put vegan cheese on the half that will be the bottom of the quesadilla.
  11. Top the cheesy half of the tortilla with the tofu, chorizo, and spinach mixture.
  12. Fold in half, cut into sections, garnish with salsa, sour cream, and hot sauce, or whatever garnish you prefer, and enjoy!



Monday, October 1, 2012

Vegan Scalloped Potatoes

Vegan Scalloped Potatoes

This recipe is so comforting...and easy! I used purple potatoes, but you can use whatever variety you'd like. I used a mandolin to do the slicing, and I used leftover "nooch" (nutritional yeast) sauce. Nom nom!

Ingredients:

  • 3 medium purple potatoes, sliced thin
  • 1 medium white onion, sliced thin
  • 2 batches of Nutritional Yeast Cheesy Sauce
  • vegan buttery spread (to butter the pan)
  • salt & pepper to taste

Preparation:

  1. Preheat oven to 400 degrees.
  2. While the oven is heating, assemble the dish in an 8 inch by 8 inch casserole dish. Spread butter first to prevent sticking. Then layer potatoes, topped with onions, and a little salt and pepper. Spread a layer of nutritional yeast sauce.
  3. Repeat until you are out of ingredients, and make sure you have some cheesy sauce on top.
  4. Cover and bake for 45 minutes.
  5. Remove cover and bake another 10-15 minutes to brown the top.
  6. Enjoy!

Saturday, September 1, 2012

Caribbean Inspired Bean and Sweet Potato Soup

Caribbean Inspired Bean and Sweet Potato Soup

This recipe came together like many of my recipes do: I browsed a dozen or so recipes for Caribbean soups and stews, did an inventory of my pantry, and came up with a creation all my own, inspired by others' ideas and what I had available! It was quite delicious, I must say. Pay attention to the curry you're using - if it's hot, you might want to tone it down. Me? I love spicy, and mine had a heck of a kick!

Ingredients:

  • 1 T extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 medium sweet potato, peeled and chopped
  • 1/2 medium yellow onion, chopped
  • 1 handful cilantro, chopped fine
  • 1 can organic black beans, drained and rinsed
  • 1 can organic chickpeas, drained and rinsed
  • 1 can organic diced tomatoes
  • 2 t curry powder
  • 1/2 tsp ground thyme
  • 1/2 t ground coriander
  • 1/4 t red pepper flakes
  • 1/4 t ground allspice
  • 1/4 t cumin
  • 1 can unsweetened light coconut milk
  • 1-2 cups unsalted vegetable broth or water
  • salt and pepper to taste

Preparation:

  1. Pour the oil into a 4-quart slow cooker and set the cooker on high.
  2. Add the garlic and put the lid on the cooker while you prepare the rest of the ingredients.
  3. Add the sweet potatoes, onions, and tomatoes.
  4. Stir in the spices.
  5. Add the beans, coconut milk, and broth.
  6. Reduce heat, cover, and cook on low for 6-8 hours.
  7. Stir in the chopped cilantro just before serving.
  8. Enjoy!

Wednesday, August 1, 2012

Black Bean and Corn Salsa

Black Bean and Corn Salsa

This recipe was given to me by a good friend in Tucson. She brought me a small container of it and I'm embarrassed to admit how quickly it was gone. I basically inhaled it. You know, it has never crossed my mind to put chili powder in salsa - and I don't know why not. It's incredible! I made a few minor tweaks, and it is A.MA.ZING.

Ingredients:

  • 1 can organic black beans, rinsed
  • 1 cup frozen organic sweet corn, thawed
  • 1/4 C fresh cilantro, chopped
  • 1/4 C red onion, chopped
  • 1/4 C red bell pepper, chopped
  • 1 T white balsamic vinegar
  • 1 t extra virgin olive oil
  • 1/4 C lime juice
  • 1 T agave nectar
  • 1/4 t black pepper
  • 1/4 t sea salt
  • 1 t ground cumin
  • 1 t chili powder

Preparation:

  1. Put the black beans, corn, onion, pepper, and cilantro in a large bowl.
  2. Mix the vinegar, oil, lime juice, agave, spices, and salt and pepper to make the dressing.
  3. Pour the dressing over the beans and veggies, stirring thoroughly to combine.
  4. Let the mixture marinate for at least a couple of hours before serving.
  5. Enjoy!

Sunday, July 1, 2012

Quick Lunch: Black Bean and Corn Bowl

Quick Lunch: Black Bean and Corn Bowl

When you're short on time and are hungry for something in a hurry, this is a quick and easy meal. It's easy peasy to dress up canned beans with some fresh, raw veggies and herbs, and you're good to go!

Ingredients:

  • 1 can of black beans
  • 1 ear of raw corn
  • 1/4 C purple cabbage, chopped
  • 2-3 T cilantro, chopped
  • 1-2 T fresh salsa
  • salt & pepper to taste
  • hot sauce (optional)

Preparation:

  1. Heat a can of black beans (add spices if you want) and put a serving of them in a bowl.
  2. Add raw corn, purple cabbage, salsa, fresh cilantro (plus hot sauce if you like a little spice), and salt and pepper to taste.
  3. Enjoy!

Friday, June 1, 2012

Vegan Reuben Sandwich

Vegan Reuben Sandwich

This was one of the best sandwiches ever. I think I'm in love with tempeh! It might even rival the tempeh tantrum sandwich at The Remedy Diner in Raleigh, NC - and that's saying something.

Ingredients:

  • 1 package tempeh, sliced into 1/4 inch strips and marinated*
  • rye bread
  • vegan cheese
  • sauerkraut
  • chopped purple cabbage
  • Russian dressing

Preparation:

  1. Preheat the oven to 400 degrees.
  2. Put the tempeh and the marinade in a casserole dish, and bake until hot all the way through (roughly 20-25 minutes).
  3. In the meantime, put rye bread on a cookie sheet and warm for a couple of minutes.
  4. Flip the slices over and toast the second side.
  5. Remove half of the bread ("tops"), and use the remaining pieces for the foundation of your sandwiches.
  6. When the tempeh is cooked, place it on the foundation pieces of bread.
  7. Top with vegan cheese of your choice. I used Daiya havarti style with garlic and jalapenos.
  8. Put back in the oven for 2-3 minutes, until cheese is melted.
  9. Place purple cabbage, sauerkraut, and vegan Russian dressing on the sandwich tops.
  10. When the bases are ready, top them and slice sandwiches in two, and enjoy!


Notes:

For the marinade, use whatever ingredients you have handy. I used soy sauce, teriyaki sauce, toasted sesame oil, garlic and chile paste, crushed garlic, seasoned rice wine vinegar, and a splash of hot sauce. I also steamed the tempeh for about 15 minutes first.





Tuesday, May 1, 2012

Vegan Chocolate Chip Cookies

Vegan Chocolate Chip Cookies

I can't think of many things better than warm chocolate chip cookies, fresh out of the oven. With Cashew Cow vegan ice cream on top! These cookies are so tasty, you'll never miss the non-veg ingredients.

Ingredients:

  • 1 C all-purpose flour
  • 1 C whole wheat pastry flour
  • 1/2 t baking soda
  • 1/2 t salt
  • 1 C firmly packed light brown sugar
  • 1/2 C vegetable oil
  • 1/4 C maple syrup
  • Ener-G Egg Replacer for two eggs
  • 1 t pure vanilla extract
  • 1 1/2 C semisweet vegan chocolate chips

Preparation:

  1. Preheat the oven to 350 degrees.
  2. Line two cookie sheets with parchment paper.
  3. In a medium-size mixing bowl, combine flours, baking soda, and salt. Set aside.
  4. In your automatic mixer or a large mixing bowl, combine brown sugar, vegetable oil, maple syrup, egg replacer, and vanilla extract.
  5. Mix until well blended.
  6. Add the flour mixture a little at a time to the wet mixture until all of the dry ingredients are incorporated.
  7. Fold in chocolate chips.
  8. Drop dough by the spoonful onto cookie sheets, about two inches apart.
  9. Bake until golden brown around the edges, roughly 20 minutes.
  10. Enjoy!

Sunday, April 1, 2012

Easy Roasted Root Vegetables, Cabbage, and Garlic

Easy Roasted Root Vegetables, Cabbage, and Garlic

One of my favorite ways to enjoy root vegetables is to roast them. It's so simple! Roasting brings out the natural sweetness in the vegetables, and they taste divine. I added some cabbage and garlic to this evening's blend - and the results were awesome!

Ingredients:

  • 1/2 cabbage, cut into chunks
  • 1 large turnip, peeled and cut into chunks
  • 1 sweet potato, peeled and cut into chunks
  • 2-3 beets, peeled and cut into chunks
  • large handful of garlic cloves (whole)
  • handful of spring onions, white part + thick green only
  • 1/2 t Italian seasoning
  • 2-3 T extra virgin olive oil
  • salt & pepper to taste

Preparation:

  1. Preheat oven to 400 degrees while you prepare your vegetables.
  2. Put the olive oil in a casserole dish.
  3. Put the veggies, cabbage, and garlic in the casserole dish and stir to make sure everything is coated with olive oil. Add more oil if necessary.
  4. Sprinkle with Italian seasoning, salt, and pepper.
  5. Cover with foil and bake for 40 minutes, stirring once. After 40 minutes, remove the foil, stir again, and roast uncovered for 20 more minutes to brown.
  6. Enjoy!

Thursday, March 1, 2012

Vegan Buffalo Sauce

Vegan Buffalo Sauce
Buffalo Cauliflower

The first time I made this, it was for buffalo tofu bites. I couldn't get enough of it! I admit, I put it on everything. (I might have been known to eat it with a spoon, lol.) I usually make a double or triple batch and freeze some for later use - because I ALWAYS have buffalo sauce on hand! Serious yum.

Ingredients:

  • 1/2 C vegan buttery spread
  • 1 C Texas Pete Hot Sauce
  • 1 C Frank's Red Hot Original Hot Sauce
  • 1 T agave nectar
  • 1-2 t ground cayenne pepper
  • garlic powder to taste (optional...but isn't everything better with garlic?)

Preparation:

  1. Melt the vegan buttery spread in a sauce pot over medium heat.
  2. Add other ingredients and bring to a boil.
  3. That's it! Incredibly easy and completely addictive.
  4. Enjoy!

Wednesday, February 1, 2012

Creamy Cashew and Sunflower Seed White Sauce

Creamy Cashew and Sunflower Seed White Sauce

My inspiration for this dish was the macaroni and "cheese" that I had at Hugo's in Los Angeles a couple of years ago. If I hadn't been in such a hurry to eat this tonight, I would've added green peas, mushrooms, and fried onions on top. However, given that I could barely wait long enough to take a picture, I didn't get to the embellishments!

Ingredients:

  • 1 C cashews, soaked
  • 1/4 C sunflower seeds, soaked
  • 3 1/2 C plant-based milk
  • 2 t onion powder
  • 1 t garlic powder
  • 1 t garlic salt
  • 1/4 t white pepper, finely ground
  • 3 T cornstarch
  • 2 T white balsamic vinegar
  • 1/4 C white miso
  • 1/4 C vegan buttery spread

Preparation:

  1. Soak the cashews and sunflower seeds in water for several hours until softened.
  2. Strain the soaking water and place the nuts and seeds in a blender.
  3. Add the plant-based milk, onion powder, garlic powder, garlic salt, and white pepper.
  4. Blend until smooth.
  5. In a large pot, melt the vegan buttery spread over medium-low heat. Add the contents of the blender.
  6. Add the cornstarch, balsamic vinegar, and miso, and whisk until fully incorporated.
  7. Bring the mixture to a low boil and let it simmer until desired thickness.
  8. Add vegetables, if you'd like.
  9. Serve over your choice of pasta.
  10. Enjoy!

Notes:

I have to say, the results surprised me. This MIGHT be even better than the sauce at Hugo's - and I have to thank them again for the inspiration!


Sunday, January 1, 2012

The Chef and the Dietitian House Dressing

Tahini Lime Dressing

I saw this dressing recently on an episode of "The Chef and the Dietitian" and I couldn't WAIT to make it. This is, hands down, the best dressing I've ever had. And it is incredibly healthy to boot! Thanks so much, Plant-Based Dietitian Julieanna Hever and Chef AJ. They call it "house dressing," but since I have my own version of that, I renamed it.

Ingredients:

  • 4 T tahini
  • 1/2 C water
  • 6 T lime
  • 4 t stone ground mustard
  • 8 T nutritional yeast
  • 1 T maple syrup
  • 4 t soy sauce

Preparation:

  1. Whisk together the tahini and the water until the tahini is completely dissolved.
  2. Add all of the other ingredients and whisk until thoroughly mixed.
  3. Enjoy on a salad, over greens, or as a dip for veggies...the possibilities are endless!

Notes:

Here, I served this dressing over my Not-So-Southern Greens, which I reheated in a skillet with a little olive oil. I drizzled the dressing over the top and added a little ground flax seed (after I took the photo), and lunch was served! Absolutely delish.