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Showing posts from October, 2019

Rice, Beans, and Maduros

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I crave rice and beans. Ever since living with my lovely Puerto Rican and Dominican roommates in college, I have absolutely loved the aroma and the ritual of rice and beans. I made this on a Sunday, so the beans could make the whole house smell amazingly cozy.


In addition to being delicious, rice and beans are super handy for vegetarians and vegans because together they create a complex protein. It's a good way to get the nutrients that are otherwise harder to find in a meatless diet. Don't have to tell me twice!


I also made maduros, or fried sweet plantains, for something sweet to go with our rice and beans. They're so easy to make, have a great crispy texture, and are a really satisfying addition to this meal. Enjoy!



Ingredients
For the rice
1 cup basmati rice
1 cup coconut milk
1/2 cup water
Pinch salt

For the beans
1 Tbsp olive oil
2 Tbsp sofrito
1 can pinto beans, drained and rinsed
1/2 cup water
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp paprika
1/4 tsp dried r…

Vegetable Pancakes

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Whenever we order from our favorite Indian restaurant, I always get Uttapam, a thick pancake-like dosa full of lentils and vegetables and topped with a delicious assortment of spicy and cooling sauces. It makes sense that I love Uttapam, since I've loved zucchini pancakes, and corn and other savory fritters, ever since I was a kid! Here I've improvised a vegetable pancake that is a mix between those two delightful favorites of mine.


I started with a mixture of slightly softened bell peppers, peas, and shredded carrots, and folded that into an easy vegan pancake batter (minus the sweetener, and plus a pinch of salt). I cooked the pancakes in a bit of olive oil to get crispy edges, and topped them with spicy hot sauce and some vegannaise-based chipotle mayo. It came out pretty well! Not as good as the Indian restaurant's Uttapam or as good as mom's zucchini pancakes, but alas, it was a good effort.


I suggest trying these out as a fun and different take on dinner. You co…

Spiced Apples

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As a kid, I used to love when my family would make a rare stop at Boston Market for dinner, whether after a mall excursion or a busy day of extracurricular activities. We didn't go out to eat that much, so any chance to get their spiced apples and mac n' cheese was highly coveted. I wasn't a vegetarian (or vegan) then, so I took full advantage of all their yummy side dishes, especially the cooked apples.


There is something so decadent about cooked spiced apples because they're basically apple pie filling but without the crust and acceptable to eat at times other than dessert. And at this time of year, you can get freshly picked apples that are crisp and tart, perfect for this sweet and warmly spiced dish.


Because this is such a sweet and silky dish, we paired it with some crispy roasted Brussels sprouts and warm crumbly cornbread. It was a delicious balance of textures and sweet + savory!


Ingredients
4 Tbsp vegan butter
6 apples, cored, peeled, and sliced thin
2/3 cup …

Pumpkin Bread

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October has me embracing Autumn and feeling super festive, so I decided to make some pumpkin bread! What could be more autumnal than pumpkin and pumpkin pie spice?


This recipe only requires one bowl so your clean up will be really easy, that is if you don't lick the bowl clean while you're making it! It's moist, it's warm and aromatic, and while it is baking in the oven, this bread will give off the most gorgeous smell throughout your home that will make your mouth water.


Happy Autumn everyone! Cheers to pumpkin season!


Ingredients Dry ingredients
1 3/4 cup flour
3/4 cup sugar
2 1/4 tsp baking powder
1/4 tsp baking soda
1 1/2 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp nutmeg
1/8 tsp ground cloves

Wet ingredients
1 cup + 2 Tbsp pumpkin puree
1/2 cup unsweetened almond milk
3 1/2 Tbsp vegetable oil
1 Tbsp maple syrup
1 tsp lemon juice

Vegan non-stick spray, optional

Instructions
Preheat oven to 360 degrees. Prepare a loaf pan by either spraying with non-stick spray or linin…

Baked Tempeh Tenders

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Tendahs! Love me some tendahs.


Who said tenders needed to be chicken? Here I made them with tempeh, the delightful protein cake made of fermented soybeans. Turns out it's a pretty good substitute!


I breaded the strips and baked them for 20 minutes in the oven to get a crispy exterior. They were great dipped in ketchup, barbecue sauce, and a homemade vegan honey mustard. It was wonderful to have homemade vegan tenders that were quasi-healthy (not frozen from a bag), and that didn't taste like rubber! It's a vibe!


Ingredients
1 block tempeh
1/2 cup flour
1/2 cup unsweetened almond milk
1/2 cup Italian bread crumbs
vegan ketchup or dipping sauces to serve

Instructions
Preheat oven to 375 degrees. Line a large baking tray with parchment paper and set aside. Slice tempeh into 14 equal strips by first cutting it in half, and then slicing each half into 7 equal strips (they should be about 1/4 inch thick). Coat each strip in flour, then dip in almond milk, and coat in bread crumbs…

Easy Frozen Green Bean Salad

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I love being able to make a meal out of nothing, and for that reason, I always keep a few bags of frozen vegetables in my freezer. I take pride in being able to whip together a substantial dish from my stash. This is one of my latest creations, and it was too good not to share!


I used green beans, broccoli, and peas for this, with some fresh red onion, orange bell pepper, and grape tomatoes. The only seasoning is salt, pepper, olive oil, and vegan butter. The butter makes it super creamy and heightens all the flavors -- make sure not to skimp or skip!


This was our side dish for dinner one night, but it could easily be a lunch or dinner for one, especially if you're trying to eat on the healthier side! It's perfect for getting all those nutrients and keeping it light.


Ingredients
1 Tbsp olive oil
1/4 red onion, diced
1/2 yellow pepper, diced
1/2 bag frozen green beans
1/2 cup frozen broccoli
1/4 cup frozen peas
Handful grape tomatoes, halved
2-3 Tbsp Earth Balance butter
Salt a…

Sausage Rolls

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Living in the north of England for a year as a vegetarian, I was always curious about the "sausage roll". I had never tried one, and knew that they were staples for the Northern English diet, whether from Gregg's, or in a package from Morrison's, Tesco's, or Sainsbury's. They looked so enticing! 

Last time I was in England, Gregg's had just come out with a vegetarian sausage roll, but every time I tried to buy one, they were sold out! That made my heart happy, so I didn't even mind that I didn't get to try one. And now I can make them at home whenever I want!


Honestly, what could be better than flaky pastry and spicy sausage? I'm a huge fan of veggie sausage and frozen puff pastry, so this was a match made in heaven. Hubs said they tasted pretty close to the real thing, too! 

Ingredients
1 sheet frozen puff pastry, defrosted and quartered
1/2 roll Gimme Lean sausage, at room temperature and sliced into 4 thin and long slices

Instructions
Prehea…

Grilled Prosciutto and Cheese with Tomato Soup

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Sometime it's nice to have a busy evening so you have no choice but to whip up a quick, classic childhood favorite, the grilled cheese. And it's even nicer when you have vegan prosciutto to spice up the grilled cheese into a grilled prosciutto & cheese, complete with Dijon mustard and a side of canned tomato soup!


Eating this for dinner made me feel like a kid again. My dad has always loved a grilled bologna and cheese sandwich with mustard, so this recipe was inspired by him. When eating the slice of vegan prosciutto by itself, I'd give it a 5 out of 10 (it was a valiant effort), but in a grilled sandwich like this, it definitely did the trick!



Ingredients
2 slices bread
4 tabs Earth Balance butter, room temperature
3 slices Good & Green vegan prosciutto
1/4 cup vegan cheese shreds
1/2 Tbsp Dijon Mustard
1 can Campbell's tomato soup

Instructions
Place a medium skillet over medium heat. In a small saucepan, pour the can of soup and another can full of water. Hea…

Vegan Pulled Pork Tacos

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Tell me something that isn't better in a tortilla. I'll wait.


If you love tacos like me, you'll love these "pulled pork" tacos made with lentils and shredded carrots. They're great to serve when friends are over. Just make a big batch of filling, prep the toppings, and let your guests assemble away!


This pulled pork recipe is one of my favorite vegan hacks, inspired by Minimalist Baker's recipe. It's great on big messy sammies, in a platter with cornbread and collard greens, or like this in tasty tacos! Personalize it, get creative with it, and enjoy it!



Ingredients
1 cup green lentils
2 Tbsp olive oil
1 large carrot, peeled and grated
1/2 yellow onion, diced
1 clove garlic, minced
1/2 tsp salt
1/4 tsp paprika
1/3 cup vegan barbecue sauce
6 small tortillas
baby spinach and chopped red cabbage to serve

Instructions
In a small saucepan, bring lentils and 2 cups water to a gentle simmer and let cook for about 18 minutes or until mostly all of the water ha…