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

Round Two of the Vegan Food Porn Post-A-Thon... VegWeb's Potato Angel's

Okay here we go again! A few weekends ago, I made a tried and true favorite with a new twist: VegWeb's Potato Angels! This time, I added black salt (an Indian spice that gives dishes and "eggy" flavor) and OMG did this taste like a deviled egg (Well the yellow filling definitely did)... This was so good I swear you could use the filling (made out of potatoes, vegan mayo, yellow mustard, minced onions, pepper, black salt, and paprika) as spread for vegan egg salad sammies... Seriously legit folks... Get off your ass and get some black salt, look at this!

I served the Angel's alongside some tofu that I baked in Braggs and Olive Oil (find the technique in Viva Vegan) at 400F for 20 minutes and another 15 minutes or so slathered in store bought barbecue sauce, served with some roasted brussels sprouts...

The "Egg Salad" was served alongside some slices of Vegan Dad's Lunch Meat, thickly sliced and smothered in ketchup, served with roasted carrots and brussels...

Oh ya, and I also made some vegan sushi cause I can't go long without my fix... This was pretty simple since I didn't have much on hand... Just avocado, carrots, pickled radish and cucumber.

Sorry I've Been MIA...

I have a lot, I mean A LOT of catching up to do... It's Friday night and I have an appointment tomorrow in the AM so I will break my massive amounts of vegan food porn up into a few separate posts to keep you peeps (who are still paying attention to my blog) some stuffs to look at...

Easter (Yes, I know like a month ago) was quite a vegan success... I had a Tofurkey in the freezer and this was the last time I ever planned on making the damn thing again since, I felt it wasn't that "drool worthy"... Well holy crap, my Tofurkey turned out bomb on Easter... I did the soy sauce and herb mixture on the back of the package this time and probably doubled it... Perfection

I also made a vegan cheesecake from my friends blog Vegan Machine and oh my, did this cheesecake taste delicious! I boiled down some frozen berries with sugar for the cheesecake topping, my family scarfed it down!

I have also been doing tons of cooking out of my favorite cookbook, Viva Vegan... Here is some food porn to enjoy... Above is Gallo Pinto served with some vegan sour cream, tostadas, and random garnishes... It is also pictured below with some creamy chipotle sauce made out of vegan mayo blended with soy milk and canned chipotles in adobo (plus more random garnishes), with a side of homemade jalapeno refried beans.

I also made Viva Vegan's Peruvian Seitan Skewers and Yellow Garlic Rice and served them up with some Easy Elotes (canned corn, vegan mayo, and pico de gallo seasoning sprinkled on top).

Here is Viva Vegan's Quick Red Posole with Beans. I wasn't impressed with this dish unfortunately and will not be making this again...

I made 3 batches of seitan as well a few weekends ago: Red, White, and Chorizo Seitan... All turned out magical as usual as Viva Vegan's Seitan recipes never disappoint!

I used the Chorizo Seitan Sausages to make my new favorite soup: Potato-Kale Soup with Sizzling Chorizo!

Finally, I had some Classic Roasted Tomatillo Sauce in the freezer that I thawed and used to whip up some Potato-Chickpea Enchiladas with Green Tomatillo Sauce (Sans the nasty Cashew Crema)

That's all for this post! Stay tuned homies!

Peace, Love, Vegan <3

Today I made quite a few things...

First off was a practically weekly double batch of Viva Vegan's Yellow Garlic Rice, I added some minced onion to the rice as well that needed to be used up

I also roasted some brussels sprouts at 450F for about 20 minutes in a little olive oil, salt, and pepper. Yummmmm brussles :)

Carrots were next up for roasting. I roasted them at 425F for about 20 minutes in some olive oil, lemon juice, salt, pepper, and rosemary... I thought they were too lemony so I coated them with a little pure maple syrup and they were divine.

Fajitas were up next using Trader Joe's "Beef Strips", bell pepper, onion, and some taco seasoning.

Next up was Trader Joe's Soyrizo that I added to some nuked and pan fried potatoes and thinly sliced onions for a burrito or taco filling later in the week.

I made some random Asian-y stirfry that came alright... Just crumbled tofu, Chinese 5 spice (Don't think I enjoy this flavor), Braggs, edamame, spinach, chili paste, and green onions... I ended up using this to stuff wontons since it wasn't that fantastical LOL.

Another TVP chunk teriyaki stirfry was made with the rest of the asparagus I had around added. This is good stuffed in wontons or on top of rice.

This past few weeks I've made...

Last week I made some of my favorite rice, Viva Vegan's Yellow Garlic Rice, I swear this never gets old... I dolloped it with some guac.

VegWeb's "They Won't Believe it's Vegan Lasagna"

I also made VegWeb's "Roasted Breakfast Potatoes", these make quick addition to my typical Homemade Refried Bean burrito filling.

I used the Garlic Rice and some Homemade Refried Beans plus shredded romaine lettuce, diced red onion, tofutti sour cream, guac, and a drizzle of ketchup for a quick dinner of tostadas.

VWAV's Chipotle, Corn, and Black Bean Stew, another tried and true recipe.

Sweet & Spicy Fried Rice with brown rice to sell some to a more health conscience customer, fillings include frozen mixed veggies, pickled daikon, onions, and edamame.

I made Vegan Sushi twice, the first batch was carrot, cucumber, Baked Teriyaki Tofu, avocado, and pickled daikon.

The second batch was carrot, cucumber, Baked Teriyaki Tofu, avocado, and pickled daikon, and steamed asparagus.

AVK's "No-Tuna" with some shredded carrot and green onion added to make her "No-Tuna Melt Panini's"...

Love this "Tuna" sammie :)

7 Layer Bean Dip using Homemade Refried Beans, Vegan Sour Cream mixed with taco seasoning, guac, TVP cooked in taco seasoning for the ground "Beef", salsa, black olives, and green onions.

VWAV's Black Bean, Mushroom, and Quinoa Stuffed Peppers topped with some a vegan mayo and chipotle chili sauce mixture

Costco now sells these really yummy vegan pizzas...Served with Homemade Vegan Ranch

Lastly, was a spin on VegWeb's "Wonton Asparagus Ravioli"... I stuffed wonton wrappers with a mixture of finely chopped mushrooms, asparagus, and TVP chunks, that I cooked in TJ's Soyaki Sauce... Then fried them in some olive oil... Legit

Peace, Love, and Veganism <3

Garbanzo Salad Sandwiches, Veggie Pizza, and Teriyaki Tofu Stirfry

Today I made Garbanzo Bean Salad Sandwiches, veggies incorporated into the salad this time were green onions and bell peppers... I toasted some bread, slathered one side with AVK's Cheezy Mayo, slathered the other side with vegan mayo, topped with the Garbanzo Bean Salad, seaweed seasoning, romaine, and tomato.

Next up was some leftover pizza from this weekend served up with some Vegan Ranch. The pizza toppings included Tofurkey Italian Sausages, red onion, spinach, mushrooms, bell peppers, and a few slices of tomato. I used TJ's refrigerated pizza sauce and TJ's refrigerated whole wheat pizza dough... Shit's bomb!

Lastly, I cooked up a Cornstarch Coated Teriyaki Tofu and Broccoli Stirfry for a coworkers lunch tomorrow ($5) and some leftovers for me to indulge in.

Today's Quick Meals: Sweet & Spicy Fried Rice and Taco Soup

Tonight I made a pretty much weekly batch of Taco Soup to provide myself with a few meals and to sell the rest to coworkers. This is a foul proof recipe, I've never had any complaints... I served it with the usual dollop of Tofutti Sour Cream and added some green onions (Cilantro would have been better).

I also had some random veggies leftover from making sushi as well as a bunch of Baked Teriyaki Tofu and a batch of scold stick rice from my rice cooker so I decided on another tried and true recipe: Sweet & Spicy Fried Rice. The rice included about a cup of frozen mixed veggies, grated carrots, pickled daikon, spicy daikon, green onions, and Baked Teriyaki Tofu... I served it up with some roasted, seasoned seaweed slices.