The Post-A-Thon... Massive Unload Part 4

The Vegan Mouse's Mini Wet Burritos:

These Mini Wet Burritos, or rather enchiladas in my opinion, are the bomb, seriously peoples! They even take the cake over VegWeb's Cheesy Bean and Cheese Enchiladas, and believe me, that means a lot! My love for this easy casserole probably comes from the fact that it incorporates quinoa, which I love, and I without a doubt almost always have every ingredient on hand... Go make these asap!

I had enough of the filling mixture leftover to fill some additional corn tortillas and was able to use up some homemade enchilada sauce I has laying around and just made some extra drizzle (The smaller batch with the greenish sauce and corn tortillas). I love how the drizzle turns from light pink to and orange "cheesy" looking color once it bakes in the oven, brilliant!

Peace, Love, Vegan <3

The Post-A-Thon... Massive Unload Part 2

Part 2 of the Post-A-Thon will be called...

Slop: What you do when you don't have much money but need to eat some random food... 

You slop together what you have and pray it works... My slop skills have gotten pretty good, mind you, from lots of trial and error when my vegan slop journey began, 2.5 years ago :)

I eat a lot of rice and quinoa... as far as rice goes, I usually stick to my ever evolving, modification love child, Sweet and Spicy Fried Rice... All you need is cold cooked calrose rice, Braggs or soy sauce, Thai sweet chili sauce, and sriracha or chili paste, and oil... Then veggies (fresh or frozen), maybe some baked tofu if you have it... Honestly, whatever you have on hand that would taste legit in an Asian style rice dish here are a few examples: 

This version was frozen mixed veggies, onions, pickled diakon radish, and teriyaki baked tofu

This version was frozen peas and green beans, mushrooms, teriyaki baked tofu, and avocado added at the end <3

When it comes to quinoa, I enjoy it in slop stirfry dishes... I use cold quinoa cooked in my rice cooker (1 cup quinoa (rinsed), 2 cups veggie broth, and some cracked pepper) and add it at the end of cooking the rest of the ingredients in a slop dish. A few examples:

Indian slop: Pan fried drained and pressed tofu seasoned up with Indian spices, chickpeas seasoned with Indian spices, onions, bell peppers, canned diced tomatoes or tomato sauce (cannot remember), garlic, and quinoa, topped with cilantro.

Very similar dish but ran out of cilantro so not as purdy :(

I made a "Curry" (Quinoa underneath), with many of the same ingredients as before in addition to canned baby corn and coconut milk. I had cilantro this time :)

Tofu is such a go to protein for me because it is cheap, easy to quickly make, and delicious... This is a tofu stirfry where the tofu was coated with cornstarch, then fried until golden, next I added bells and onions, then some La Choy brand Sweet and Sour Sauce I had sitting in the fridge as well as some garlic chili paste.

I made a vegan lasagna but had extra noodles and lasagna fillings, so I slopped this together to make an easy pasta type meal (I gave the entire tray of lasagna I cooked to my grandma cause she loves it).

Part 3 of the Post-A-Thon... Cookies, Wontons, Viva Vegan, and Soup

Robek's now has not only vegan smoothies but vegan cookies, check em out! I couldn't contain myself and bought 2 flavors: Oatmeal and Pumpkin... yummmmmm :)

I also made some vegan cream cheese wontons since I had some wonton wrappers to use up... This was the first time I made these puppies without my deep fryer (It was gross so I just threw the damn thing out) and they turned out spectacular :)

Viva Vegan cooking was in the rotation again so I tried a new recipe, Arroz con Seitan, and this is definitely a new favorite from the book!

I also made a tried and true favorite from the book, Mojo Oven-Roasted Seitan and Cilantro-Lime Rice, perfection...

I also made some Tomato Quinoa Soup from my friends blog and thought it turned out alright, it was kind of bland, so I added more tomato flavor in the form of tomato paste... It definitely thickened up as leftovers and I thought it could use some spice as well... Definitely edible but nothing to get wet over...

VegWeb's Grilled Avocado Sammie's... I slather one side with vegan mayo and the other with vegan cream cheese :)

My Sweet & Spicy Fried Rice... Always a easy peasy meal when I need food fast!

My first attempt at Portobello Burgers turned out tasty... I marinated these in garlic salt, pepper, olive oil, Braggs, and balsamic vinegar and baked at 400F for 35ish minutes, flipping halfway... I wanted to try the recipe out of Vegan Table for these but the damn cookbook vanished!

Peace, Love, Vegan <3

Viva Vegan's Chorizo Seitan Sausages and some Latin Inspired Quinoa (Take 2)

 Viva Vegan's Chorizo Seitan Sausages are way yum, loaded with many spices and a wonderful addition to some Latin Inspired Quinoa I made tonight. 3 Sausage recipe makes 6 sausages (I got 7) and I used 3 in this recipe.

Ingredients (Mostly Approximations):

- 3 Viva Vegan Chorizo Seitan Sausages, you could sub a few Field Roast Chipotle Vegan Sausages, cut into bite sized chunks
- 1 teaspoon olive oil and veggie broth as needed (You can use more oil, I'm trying to get away from using it)
- 1/4 a large white onion, diced
- 6 cloves garlic, minced
- 6 mini sweet bell peppers, cut into thin rings
- 1/2 cup black beans
- 1/2 cup corn
- 1/4 cup green onions, thinly sliced
- 1/4 cup black olives, sliced
- 1/2 to 1 cup diced tomatoes (I used canned so probably only used 1/2 cup)
- Cilantro to taste (I only had a few tablespoons left)
- 1.5 cups leftover quinoa
- 1 teaspoon each chili powder, oregano, and cumin
- Mexican hot sauce to taste

Directions:

- Fry your sausages in a little oil until they begin to brown.
- Add onions, garlic, and bell peppers and a little veggie broth and cook until onions are translucent, adding more veggie broth if needed to prevent sticking.
- Add ALL the remaining ingredients and mix around until everything is heated through.
- Serve with avocado slices or a dollop of vegan sour cream.

Stuffed Peppers (Again... Yes I know!)

Yes my friends, I made stuffed peppers again! This time I used my own recipe since I had some leftovers that needed to be used up. The leftovers were a "Mexican" mushroom stirfry concoction that I made last weekend which consisted of thinly sliced crimini mushrooms, onions, corn, olives, black beans, and a tomato. I added this mixture to some leftover quinoa and used that to stuff the peppers. I boil the peppers first for 5 minutes, then drain, stuff, and bake them at 350F for 20 minutes. Then I topped them with minced cilantro. I thought they were a little bland but good with some salsa and vegan sour cream on top. I think they would have been better if I added some salsa or tomato sauce to the stuffing mixture.

Sorry I haven't been posting as much I just have so many leftovers that I still need to eat... Ethiopian Seitan, Jerk Seitan, 'Cheezy' Potatoes, Tofu Scramble, and now 3 leftover Stuffed Peppers are added to the list!

VWAV's Jerk Seitan and More Stuffed Peppers!

VWAV's seitan recipes are more of an acquired taste for people not used to eating seitan. My bro loved all the seitan recipes from Viva Vegan but VWAV, not so much, so I have lots of leftovers in the fridge right now. Oh well, more for me! Jerk Seitan is flavored with onions, ginger, lime, soy sauce (I used Braggs), olive oil (I left it out), maple syrup, thyme, allspice, cinnamon, cayenne, and nutmeg... It tasted pretty darn amazing! I didn't marinate the seitan because I forgot to read the directions before I started, dang it. I also didn't follow her cooking directions as I browned the seitan first, then added half the sauce along with the bell peppers and onions (I don't like mine overly cooked), then dumped the rest of the sauce in about 5 minutes later.

I also made VWAV's Black Bean, Mushroom, and Quinoa- Stuffed Peppers again so I could give it to a friend as a bday gift (I got to save 4 for myself, score!) and they were amazing as usual. I will definitely be making this recipe again and again!

VWAV's Black Bean, Mushroom, and Quinoa- Stuffed Peppers

OMFG Vegan with a Vengeance's (VWAV's) Black Bean, Mushroom, and Quinoa- Stuffed Peppers were so good and simple! I made 5 stuffed bell peppers because I could only find medium sized ones (The recipe said 4 large). The bells are filled with onions, garlic, tomato sauce, quinoa, and black beans along with a few seasonings and a cilantro garnish. To die for my friends!

Latin Inspired Quinoa

 Ingredients:

- 2 cups Red Seitan*, cut into chunks
- 1/2 a White Onion, sliced
- 1 huge Jalapeno (Mine amounted to 1/3 cup), de-seeded and minced
- 1 Tomato (Seedy mucous removed, about 1/2 cup total), cut into chunks
- 1/2 cup Black Olives, sliced
- 1/2 cup Beans, I used white beans
- 2-1/2 cups cold leftover Quinoa**
- 1 teaspoon Cumin
- 1/2 teaspoon or more Cayenne, optional if you want more heat
- 1 tablespoon Nutritional Yeast
- Juice of 1 Lime, about a tablespoon
- 1/4 cup Cilantro, minced
- Oil for frying

Directions:

- Pan fry seitan chunks in a little oil (Add more whenever needed throughout this recipe) until they are browned a bit, not burnt.
- Add onion and jalapeno and cook until onion begins to turn translucent.
- Add tomato, black olives, beans, quinoa, lime and spices, cook until hot.
- Once everything is hot, add cilantro and mix everything a few times and serve.
- Feel free to add any veggies you think would be good in this. I liked this dish topped with avocado slices and some vegan sour cream on the side!

*You don't have to use Viva Vegan's Red Seitan, you could use another seitan recipe or even store bought seitan. The Red Seitan I use is seasoned with Braggs, tomato paste, garlic, cumin, and oregano. So, if you are using plain seitan just flavor it up a bit with, at least, cumin and oregano and you will be fine. You could even add some minced garlic as your frying up the onion and jalapeno.*

**I cooked my quinoa in veggie broth so it was already a bit seasoned**