Vegan Tostadas

 I love tostadas! You don't even need meat or dairy to make amazing tostadas, promise!

Ingredients:

- Refried Beans, heated and mixed with some Taco Sauce or Salsa
- Guacamole (Mashed Avocado + Salt + A Little Lime Juice)
- Vegan Sour Cream (I always use Tofutti), optional
- Shredded Lettuce
- Diced Tomatoes
- Ketchup or Hot Sauce for drizzling
- Tostada shells

Directions:

Well I'll be the first to admit, these are pretty obvious...
Layer tostada shell with ingredients. I typically do refried beans, guacamole, sour cream, lettuce, tomatoes, ketchup drizzle... Eat and have plenty of napkins ready cause these are messy!

 

Elotes (Corn+Mayo+Chili)

 

My Mexican Lover introduced me to this simple and amazing concept: Corn on the cob + Mayo + Chili. I thought it sounded bizarre at first but one bite made me fall in love <3

Now as a vegan, I can still make Elotes. I just substitute mayo for Vegenaise!

I don't have a barbecue for roasting my corn but I found out you can make corn on the cob in both the oven and microwave! I have tried both methods with the same great results.

Ingredients:
- 1 piece of corn in it's husk
- Vegan mayo
- Pico de Gallo seasoning

Directions:
For the oven:
- Preheat oven to 375 F
- Once oven is heated, place corn husk right on the rack and roast for 30 minutes, flip over after 15 minutes

For the microwave:
- Place corn in it's husk on a microwave safe plate
- Microwave for 4 minutes flip over after 2 minutes

The following steps are the same for wither cooking method:
- Peel husk off the corn with baking mitts
- Slice the end of the corn off
- Stick a corn holder into the base of the corn
- Slather on some vegan mayo and sprinkle with Pico de Gallo seasoning
- Eat!

Or if your like me, I hate having corn stuck in my teeth, so I just cut the corn off the cob with a knife and enjoy it that way.

I ate 2 of these for lunch today... Yummy!

Dinner at Dad's

After my first week of work at my first full-time job I was pooped. I was looking forward to my weekly dinner at my Dad's house. My Step Mom is hands-down THE BEST COOK EVER... You know one of those people who can throw a bunch of ingredients together and make an amazing dish without a recipe... My Step Mom is pretty much vegan too! Yep good old Skinny Bitch converted her.

So from this day forward, every week I'll post the pics of the awesome food I get to eat courtesy of my Step Mom <3 She really is the greatest!

We had veggie chow mein, pot stickers, and egg rolls:

And some garlicky sticky rice, teriyaki tofu, and yes another egg roll!

So yummy and soooo full :)

Vegan Hot Dogs + Strawberry Ice Cream

So I finally found some vegan hot dog buns made by Oroweat. They had been right in front of my nose the whole time! I was just too lazy to research some of the questionable ingredients (You know the ones that can be plant or animal derived). So my vegan homie, Natasha, called the company to ask and they assured her those ingredients were in fact plant derived. Score! I got hamburger buns and potato bread too!

So far I'm not a fan of vegan hot dogs, the ones I have tried have had a funky flavor to them, so I used my all time favorite Tofurkey Italian Sausages! Next time I might try one of the other flavors they offer but these, being my favorite vegan sausage so far, were obviously good.

Edit: I actually recommend that if you use vegan sausages instead of hot dogs use only 2 instead of 4 and slice them in half lengthwise because they're pretty huge or maybe my mouth is too small because I could hardly get it around this enormous thing! Cut in half was perfect.

Ingredients:                                     

- 4 vegan sausages/ hot dogs
- 4 hot dog buns
- 1 onion, sliced
- 1/2 a bell pepper, sliced
- Oil for frying

Toppings:

- Sauerkraut
- Mustard
- Mayo
- Ketchup

Directions:

Fry up sausages in a little oil. Once they begin to brown a bit on both sides add onions and bell peppers. Cook about 5 more minutes until onions and bell peppers are browned a bit and soft. Place sausage/ hot dog on bun (I nuked mine for 30 seconds), add bell peppers, onions, and toppings. Eat! I served mine with vegan baked beans and sweet potato fries.

I made some Strawberry Ice Cream for dessert and topped it with chocolate syrup :)

Lazy College Kid's Easy Falafel

Lazy College Kid's Easy Falafel is another easy recipe that I make quite often off of VegWeb. I serve it just like the recipe suggests: In a pita with hummus, lettuce, tomato, and dill pickles. It is fantastic this way. I bake my falafel balls for 30 minutes at 375 F. This time I added an extra tablespoon or two of chopped parsley and 1 teaspoon of curry powder, this is not really necessary though.

Barbecue Tofu & Brussels

Barbecue sauce tastes great on fried tofu and brussels sprouts (I know this may sound a little weird) so I threw them together for this easy dish. Considering I just started a new full-time job, I don't have as much free time on my hands as I used to. So tonight, I kept dinner fast and simple.

Ingredients:

1 block of extra firm tofu, cubed*
2 cups of brussels sprouts, cut in half lengthwise 
1 cup of your favorite barbecue sauce
1/4 cup green onions, thinly sliced (optional)
Oil for frying

*You can press your tofu if you have time. I was lazy and hungry so I just drained it.

Directions:

- Fry up cubed tofu in oil until all sides are golden in color.
- Add brussels sprouts and cook until tender about 5 more minutes.
- Turn off the heat and add your barbecue sauce and green onions, mixing everything around until the tofu and brussels sprouts are evenly coated.

Serve with your favorite side such as rice, noodles, or baked beans for a filling meal.

Sweet & Sour Seitan + Miso Soup!

I was in the mood for Asian food the other night after seeing A Vegan Goddess's recipe for Miso Soup. I also had half a batch of Crock-Pot Seitan in the fridge and a bottle of La Choy Sweet & Sour Sauce in the pantry so I quickly whipped up some Sweet & Sour Seitan and served it with some sticky rice for the main course. My boyfriend is a huge fan of seitan, so much of a fan, that he didn't have any room for his soup. Oh well, more soup for me!

As far as the soup goes I followed the recipe for the most part but I was in the mood for more of a sweet and sour miso soup with some spice.

These are the changes I made to her basic recipe (Without optional additions):
 *I used white miso paste*
- 2 T of vinegar (Instead of 1)
- 4 T Braggs (Instead of 1T tamari)
- I added 1/4 cup thinly sliced green onions
- I added 1 T sesame chili oil
- I also added some Sriracha to my bowl

As far as the Sweet & Sour Seitan goes, here's the recipe:

Ingredients:

- 1/2 batch Crock-Pot Seitan (Or about 4 cups of seitan), sliced in strips
- 1 cup sweet and sour sauce of choice (I use La Choy brand)
- 1 T crushed red pepper (Optional)
- 8 oz can water chestnuts, drained
- 8 oz can pineapple chunks, drained and sliced in half
- Oil for frying

Directions:
- Fry seitan and crushed red pepper in oil until the seitan is browned to your liking, stirring/ flipping occasionally.
- Add sweet and sour sauce, water chestnuts, and pineapple chunks. Stir until the mixture is hot and evenly coated.
- Serve with rice.
*Bell peppers and onions would also be a great addition to this but I was lazy*

"Cream Cheese" Wontons

Cream Cheese Wontons were always my favorite thing to get at Pick up Stix and I can still have them, not at Stix of course, but in the privacy of my own home!

I got the idea for this recipe HERE on VegWeb. Instead of using chopped jalapenos, I used thinly sliced green onions this time since I didn't have any jalapenos on hand.

All you will need is:

-Tofutti Cream Cheese (or other vegan cream cheese)
-Wonton wrappers (find in the refridgerated section of an Asian grocery store)
-Diced jalapenos or thinly sliced green onions

Directions:

Preheat deep fryer to 360 F

Set out as many wonton wrappers as you think you will eat.

Place jalapenos or green onions in the center of the wrapper, then place a spoon-full (maybe like 2 teaspoons) worth "cream cheese" on top.

Bring all the wonton edges to the center and press down on the cream cheese, try your best to press together all edges.

Deep fry wontons for about 3 minutes. Take them out when they look golden. Enjoy with some sweet chili sauce. Yum!

Simple Tofu Tacos

INGREDIENTS:

-1 block extra firm tofu
-1/2 a white or yellow onion, chopped (about a cup)
-1/2 a bell pepper, chopped (about a cup)
-1 cup kale, leaves pulled off tough stem in chunks
-1.4 oz packet taco seasoning (watch out for animal products)
-10 corn tortillas
-2 tablespoons oil, divided
Your favorite taco toppings I used:
-Shredded lettuce & cabbage
-Salsa
-Tofutti sour cream
-Diced tomatoes
-Ketchup  (Weird I know, but good!)

DIRECTIONS:

Prepare veggies and toppings, no need to press the tofu, just drain it.

Heat 1 tablespoon of oil in a hot wok or other large non-stick pan. Take your block of tofu and crumble it into the pan. Fry the tofu until it begins to turn golden, stirring occasionally.

Once tofu begins to turn golden, add the bell peppers,onions, and the other tablespoon of oil (if you need it). Continue to cook until bell peppers and onions are soft, stirring occasionally.

Add kale and taco seasoning (no need to add water or anything), mix until all the tofu and veggies are evenly coated and kale is wilted. Take off heat.

Heat your tortillas however you chose, add taco filling and toppings, enjoy!

Perfect Chocolate Ice Cream

I've finally got it! The perfect recipe for some amazing, vegan, chocolate ice cream without the lingering coconut taste. I have been messing around with making chocolate ice cream for awhile now... This is it!

INGREDIENTS:

- 15 oz. can of coconut milk (Highest fat content you can find)
- 1/2 cup raw sugar
- 1/2 cup plain vegan creamer (I used Silk)
- 1/4 cup chocolate syrup
- 1 tbsp cocoa powder
- 1 tsp vanilla extract
- 1 banana

DIRECTIONS:

- Throw all of your ingredients in a blender and blend until smooth.
- Add mixture to your ice cream maker and follow your ice cream makers instructions.
- My ice cream was ready in about 30 minutes.

*When my ice cream was finished I put it into a tupperware and let it sit in the freezer for about 15 minutes, then scooped it out. The texture was amazing this way, absolute perfection.*

Spicy Korean Kimchi Rice

INGREDIENTS:

1 1/2 cups white calrose rice
2 cups water
1.5 cups prepared kimchi
1 to 2 tablespoons sriracha hot sauce
1/4 cup sweet chili sauce, to taste
4 tablespoons vegan buttery spread
1 small white onion, sliced
1/2 cup sliced green onions
1/2 cup frozen veggies of choice (optional)

DIRECTIONS:

1) Put 1.5 cups calrose rice and 2 cups water in a rice cooker and cook for about 25 minutes. If you don't have a rice cooker follow the directions on the rice package. Once the rice is done let it cool completely.

2) Put white onions, frozen veggies, and kimchi (no liquid) into a fry pan with a couple of tablespoons water (you can add a couple of tablespoons of the kimchi liquid to the veggies as well if you wish). Cook until the onions are translucent, about 5 minutes.

3) Add the cooled rice and 4 tablespoons of "butter" to the fry pan. Mix in your green onions, sriracha, and sweet chili sauce. Keep moving the rice around in the pan until the rice doesn't look too saucy, about 10 minutes.

I love to eat any kind of fried rice with cut up seasoned and roasted dried seaweed sheets (not nori that you use to roll sushi), cut into bite-size pieces.

Pictured is the brand I always get, it's my favorite!

You can also use this rice as a filling in spring rolls! Just let it cool down to room temperature and add avocado, shredded carrots, and red cabbage to the mix and whatever else tickles your fancy. I dipped my spring rolls in a dip composed of blended sriracha and "mayo"... Yum!

VegWeb's My Husband's Deviled Egg Solution: Potato Angels!

 My Husband's Deviled Egg Solution: Potato Angels! off VegWeb is amazing: Roasted potatoes with a potato-salad-like filing made to resemble deviled eggs... I wish this recipe had been posted before Easter, as I definitely would have brought it over to my Dad's. I served my deviled "eggs" with some cubed, pan-fried tofu, coated with my favorite barbecue sauce and some thinly sliced green onions... My boyfriend LOVED this meal... Score!

Notes/Changes:

- I used 7 white rose potatoes instead of new potatoes as that was all I could find at the local market
- Since the potatoes were much bigger I ended up quadrupling the "egg" filing
- These were best when the potatoes reached room temperature and filled with cold "egg" filing... Leftovers were also good but leave the deviled "eggs" out until they reach room temperature

Spicy Korean Kimchi

I love this stuff! My obsession with it started when I was introduced to it by my (now ex) Korean boyfriend. Most versions of kimchee aren't vegan, they contain anchovies, but this recipe hits the spot! I got the idea for this recipe here.

The picture above is the kimchee right after having the spicy paste mixed in and before it has been fermented, it tastes good just like this, but fermenting it makes it taste more authentic.

This is an acquired taste. It is very spicy and vinegary, not everybody's cup of tea.

INGREDIENTS:

1 large head of nappa cabbage
1 huge daikon radish (mine was like 1.5 feet long!)
2 tbsp garlic
2 tbsp ginger
1/4 cup green onions
1/2 cup coarse kosher salt
Water

Spicy Paste:
2 tbsp white sugar
4 tbsp Braggs
4-6 tbsp gochugaru*
2 tbsp water

DIRECTIONS:

You will need 3 regular sized pickle type jars to store your kimchi or 1 big jar if you have it.

*Gochugaru: Is red chili pepper, dried and ground into a coarse powder. It can be found at any Asian grocery store.

Prepare veggies:
- Peel off the nasty outside leaves off the nappa cabbage and cut the head in half length-wise, then cut the cabbage halves width-wise in 1/2 inch shredds. Rinse well in a colander. Place in a large nonreactive container.
- Peel daikon radish and cut in half and half again both times length-wise. Then cut width-wise in 1/4 inch pieces. Rinse well in a colander. Place in the large nonreactive container with the nappa cabbage.
- Sprinkle the nappa cabbage and daikon mixture with the coarse salt and mix thoroughly. Put a plate with a few cans of veggies on top of the mixture and let it sit for 2 hours.

Meanwhile:
- Wash and thinly slice the green onions
- Wash, peel, and grate the ginger
- Peel and crush the garlic with a garlic press
- Mix together paste ingredients in a bowl

Once the 2 hours is up:
-Thoroughly rinse and drain the nappa cabbage and daikon radish mixture (I used my salad spinner to get the excess liquid off).
- Rinse out the large container you were using and put the nappa cabbage and daikon radish back in it.
- Add green onions, ginger, garlic, and the paste. Mix everything until evenly coated.
- Put the un-fermented kimchi mixture in the jars (You can even eat it right now if you want to) and fill the jars half way with water. Close the jars tightly.

Jarred and ready to ferment

- Let the jarred kimchi sit out at room temperature to ferment for 2 to 4 days or until you see bubbles.
- Once the kimchi has fermented put it in the fridge.

Finished product

Stay tuned for some awesome recipes using kimchi!

Easter Dinner

I had a fantastic Easter this year! My Dad and Step Mom are starting to get into this vegan thing and almost all the dishes were vegan! The vegan items included: Bryanna's Soy and Seitan "Turkey", mashed potatoes, gravy, sweet potatoes (coated with "butter" and brown sugar), carrot and onion stir-fry, stuffing, salad with poppy seed dressing, and Pineapple Upside Down Cake for dessert!

This is by far the best holiday meal I have had as a vegan and I love that some members of my family are being so supportive! I hate when all there is for me to eat is basically whatever I cart over and a salad. Sorry I don't have too many pictures of all the goodies I got to eat. I was halfway through my dinner when I realized I forgot to take pictures!

Bryanna's Soy and Seitan "Turkey" turned out fantastic and I will be using this recipe again for the next holiday get together! I used Method #1, hand kneaded my "turkey" dough, and baked my "turkey" in a 2.5 quart Corningware Casserole dish. The texture was fantastic, it had the exact same texture taste of turkey. My only suggestion for this recipe is reducing the amount of Bryanna's Homemade Vegan "Chicken-Style" Broth Powder used... The flavor was too overpowering on the outside of the "turkey" but the inside tasted much better. Bryanna says to use 1/3 cup broth powder for 2 cups of water, next time I am going to try using only 4 teaspoons of broth powder (The regular amount used when using the broth powder in other recipes).

Bryanna's Soy and Seitan "Turkey"



Pineapple Upside Down Cake

Vegweb's Crazy Good Banana Muffins

Wow, these Crazy Good Banana Muffins off VegWeb were crazy good!

I only made a few changes:

- I used 1/2 cup whole wheat pastry flour and used 1 cup all purpose flour.
- I added about 1/4 cup dried cranberries because I wanted to use them up.

These turned out fantastic! Strong banana flavor and super moist... Yum :)