Saturday, April 21, 2012

Heavenly Vegan Carrot Cake!

After a long week with JJ Jerry and I needed some comfort, so being the girl I am I made a cake! :) The very first carrot cake I've ever made and oh my, it's delicious! We're still eating it. The key is to cut it into small pieces and put it in the freezer for dessert when you get a sweet craving! 

 
Ingredients:
  • 3/4 Cup Stevia
  • 1/4 Cup Agave
  • 1 Cup All Purpose Baking Flour
  • 1 Cup Wheat Flour
  • 1 tsp Salt
  • 1 tbsp Cinnamon
  • 1/8 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3 organic carrots shredded finely (watch your fingers!)
  • 3/4 cup vegetable oil (Low-Fat opt: use more applesauce or a banana!)
  • 3/4 cup organic no sugar added applesauce
  • 2 tsp vanilla
  • 4 egg substitute (Ener G or Flax and water)
  • 1/2 cup Raisins
  • Handful of  slivered almonds, raisins and flax seeds for decoration. 
Frosting:
  • Tub Tofutti Cream Cheese Substitute
  • 1/4 cup earth balance
  • 1 tsp vanilla
  • 1 cup powdered sugar OR 1/4 - 1/2 cup stevia (not too much to avoid an aftertaste)
  • 2 tsp cinnamon
  • 3 tsp agave
Preparation:

  • Preheat oven to 325 degrees
  • Grease and flour a 10 X 9 square cake pan. I didn't have one so I used a pie pan and a brownie pan, it worked fine and tastes the same! :) (Ie: use what you have, make them muffins etc!)
  • Stir together dry ingredients 
  • Mix carrot and wet ingredients together. 
  • Mix dry into wet ingredients and beat 2-3 minutes until well mixed. Stir in the nuts or raisins (or both!) 
  • Bake 40 minutes (or until toothpick comes clean)
  • Allow to cool to room temperature
  • Mix frosting together. I placed in fridge while cake(s) were cooling.
  • Add frosting to cake.
  • Decorate with slivered almonds, raisins and flax seeds.

Vegan "Hash"

Fresh organic vegetables joined together with black beans are never disappointing. This is a fresh new twist on Vegan "Hash" try the mouth watering variation as well! We had Jerry's 12 year old son JJ over and the scent brought him into the kitchen, the taste had him coming back for more. He ate every single bite!



Ingredients:
  • 2 tbsp Vegetable Oil (Or Olive Oil / Sunflower oil)
  • 2 Potatoes
  • 1/2 onion
  • 3 garlic cloves
  • 3 radishes
  • 1/4 green bell pepper
  • 2 organic carrots
  • 1 small zucchini squash
  • 2 cremini mushrooms
  • 1 can black beans
  • 1/2 tsp garlic powder
  • salt & pepper to taste
  • small pinch of cumin
  • Dash of basil
  • Dash of thyme
  • Dash of oregeno
  • 1/4 cup panko breadcrumbs
  • 1 organic tomato
Variation:
  • Soy Cheese
  • Trader Joe's Soy Sausage(less) Links
Preparation:

  • Wash, chop vegetables enough to place in food processor. Place in food processor and pulverize as to make it very easy to digest. 
  • Preheat oil over medium heat in a large skillet. Sate potatoes, onions and garlic. Until fragrant and the potatoes begin to cook through out. 
  • Add the radishes, bell peppers and carrots. Stir and cook 3-5 min. (If doing the variation, add the Sausage(less) links) 
  • Add the balance of the vegetables in order, add the beans, seasoning and stir. Heat throughout.
  • Add panko breadcrumbs. 
  • Spread the "hash" out in the pan (add a little more oil if needed) make into patty to fry.
  • Add soy cheese and melt. Serve hot! I found the leftovers with sausage and soy cheese heated up quite well! :) Enjoy some now and later!



The Amazing Fantastic Raw Vegan Salad!

The title says it all! This salad blew my taste buds away. Jerry and I kept coming back for more! Hearty, healthy and delicious. My body craves nutritious meals like this! Full of Quinoa, nuts, seeds, and fresh organic produce!





Ingredients:
  1. Handful of Organic Green Baby Lettuce 
  2. Handful of sprouts (We grow ours!)
  3. 1/4-1/2 onion, chopped
  4. 2 garlic cloves, chopped
  5. 2 organic carrots - peeled, grated
  6. 1/4 organic cucumber - sliced / chopped thin
  7. 3 radishes, sliced / chopped thin
  8. 1 cup pre-cooked and cooled quinoa (water, garlic salt and pepper)
  9. Small handful slivered almonds & raisins & flax seeds.
  10. 10 organic cherry tomatoes
  11. 2 sheets Trader Joe's Roasted Seaweed sliced (Opt: Has a "fishy" taste)
  12. Trader Joe's Soy Ginger Dressing
Preparation:
  • Combine ingredients 1 - 7 in order listed above. 
  • Toss the salad.
  • Place quinoa on the outside of the salad to frame the salad.
  • Place silvered almonds & raisins on the inside of the quinoa. 
  • Place small handful of flax seeds in the center of the salad.
  • Place cherry tomatoes on top of the quinoa, spacing out.
  • Place sliced Roasted seaweed in-between the cherry tomatoes.
  • Serve with dressing of choice - we found TJ's Soy Ginger Dressing went really well!

Red Swiss Chard with garbanzo beans and Tofurkey

Rice, garbanzo beans, chard and tofurkey blend together harmoniously in this delicious new creation! We had Jerry's 12 year old son JJ over, he smelled what Jerry and I were eating and decided he had to have some. I couldn't believe it. While not a huge fan of the garbanzo beans, he loved the tofurkey and even liked the chard! 



Ingredients:

  • 2 tbsp Olive Oil 
  • 1/2 onion, chopped 
  • 3 garlic cloves, chopped
  • 1 tofurkey - (Italian sausage) chopped
  • Pre-cooked rice
  • 1/2 cup garbanzo beans, drained (or subst: kidney beans)
  • 1/2 tsp Crushed red pepper flakes 
  • 1/2 tsp Thyme
  • 1/2 tsp Garlic Powder
  • Garlic Salt to taste
  • Salt & Pepper to taste
  • 1 bunch Orgnanic Red Swiss Chard - stem removed, rinsed & chopped
  • 1 tomato sliced (I was out.)
  • 1/2 lemon or 1 very small lemon, juiced
  • 4 pieces of a sliced Baguette 
  • Earth balance butter 
  • Garlic Salt
Preparation:
  • Heat olive oil in a large skillet. Stir in onions and garlic; cook and stir 3-5 minutes, or until soft and fragrant. 
  • Stir in tofurkey and pre-cooked rice. Pan fry 3-5 minutes. Stir in garbanzo beans and heat through.
  • Add seasoning (Feel free to add more, I typically don't measure so they are estimates), stir to mix throughout. 
  • Place chard in pan and cook until wilted. If you have tomato slices add them. Squeeze lemon juice over greens and heat through. 
  • Season with salt and pepper to taste. Serve hot!
  • Heat sliced baguette in the same pan, add earth balance butter and garlic salt. Dig in! 

Wednesday, April 11, 2012

Pepper Jack Garbanzo bean burger with Orange Chicken (less)


Tuesday night we used our leftover chickpea (Garbanzo) and corn leftovers to make a Garbanzo Bean burger. I topped it with vegan Pepper Jack cheese and a sliced avocado. As if it weren't easy enough I heated up Trader Joe's Chicken-Less Mandarin Orange Morsels. It was fantastic! We at every bite! :)



Garbanzo Bean Burger
Ingredients:
2 tsp Olive Olive
1 can of corn
1 cup chopped onion
1 chopped garlic clove
1 tsp thyme
1 tsp basil
1 tsp oregano
1 tsp crushed red peppers
dash of garlic salt and pepper
1 can chick peas (rinsed/drained)
1/4 cup breadcrumbs (I used Panko)
2 Tbsp cornmeal
1/2 tsp salt
1/2 tsp chili powder
1 Slice Vegan Pepper Jack Cheese                                                                                                                                                  
1 avocado
2 pieces lettuce
1 Package Trader Joe's Chicken-Less Mandarin Orange Morsels
                                                                 
Preparation:
  • Heat 1 tsp olive olive oil. Saute corn, thyme, basil, oregano, crushed red peppers, garlic salt and pepper until warm. 
  • Place warm corn mixture, chick peas, breadcrumbs, cornmeal, salt and chili powder. Pulse in food processor / Blender until combined.
  • Heat 1/2 tsp oil in pan. Take a handful of mixture and place into hot pan in the shape of a patty. Sprinkle with cornmeal. Cook patty for 5 minutes until nice and crispy, cook another 4-5 minutes until golden brown. Top with Vegan Pepper Jack Cheese (Cover with lid to melt)
  • Heat  Trader Joe's Chicken-Less Mandarin Orange Morsel as directed on package (I heated longer)
  • Once done place burgers on top of freshly washed lettuce & add 1/2 sliced avocado on top.
  • Place Trader Joe's Chicken-Less Mandarin Orange Morsels on the side. 

Fiesta Salad

On Sunday we shared a non-traditional, healthy, easy and delicious Easter dinner. I started by preparing a simple salad with avocado and tomato on the side. I heated up Trader Joe's Beef-Less Strips, added some taco seasoning, and pan-fried brown-rice tortillas to a golden perfection. Here's how!


Ingredients:
2 tbsp Sunflower oil (or your preference..olive etc.)
1/2 small onion - chopped
2 garlic cloves - diced
4 leafs Green Leaf Lettuce - tore/shredded
3 radishes - chopped
1 organic carrot - chopped
Organic Green Onions - chopped
2 stalks Organic Celery - chopped
1 organic tomato - sliced
2 Avocado's - sliced
Sprinkle of Vegan Cheese
2 Brown Rice Tortillas (or your favorite!)
1 Package Trader Joe's Beef-Less Strips
1 package Taco Seasoning
3/4 Cup Water
Dash of Sea Salt
Salad Dressing (We used Annie's Organic Goddess Dressing - delicious!)

Preparation:

  • Wash, chop/slice your vegetables lay out on plate. 
  • Drizzle a 1 tbsp sunflower oil in a non-stick pan over medium heat, add Trader Joe's Beef-Less Strips. 
  • Add Taco Seasoning and 3/4 cups water cook for approximately 7-10  minutes until the water is absorbed. 
  • Meanwhile, drizzle 1 tbsp sunflower oil in non-stick pan over med-high heat, add sliced brown rice tortillas. 
  • Allow to cook for about 5-6 minutes until crispy and golden brown, flip to cook the other side until nice and crispy. Sprinkle with sea salt.
  • Add Trader Joe's Beef-Less Strips on top of the salad or on the side, sprinkle the salad with cheese, lay the rice "chips" on the plate and serve immediately with your favorite salad dressing or salsa.

Sunday, April 8, 2012

Almond Milk Chai Latte

I LOVE getting a Soy Chai Latte from Starbucks but don't always love leaving my house or the price that goes with it! This is a delicious vegan treat! My husband Jerry and I loved it so much we were both looking at each other wondering where our next cup was! Plus it's a good source of vitamins and calcium from the almond milk!


2-4 Chai Tea Bags (0 Cal)
4 Cups Unsweetened Almond Milk
1-2 Dashes Nutmeg
1-2 Dashes Cloves
1/2 tsp Ginger (Add more if needed)
1/2 tsp Cardamon (Add more if needed)
1 tsp Cinnamon and Cinnamon Stick
1 tbsp Stevia
Small squeeze of Agave opt (If added - calories/sugar increases)
1/4 tsp Vanilla

Mix all but tea bag in medium saucepan.
Heat below a boil. Turn off heat.
Portion into 3-4 mugs, add one tea bag to each cup.
Let steep 5 - 10 minutes covered
Sprinkle with dash of cinnamon for appearance. :)
Over ice = chilled.

Nutritional Information per serving:
Calories: 70 / Protein: 2 g / Carbs: 2 g / Fat: 5 g / Sodium: 300 mg / Potassium: 120 mg

Saturday, April 7, 2012

Chick Pea & Corn Patties with Asparagus

We had a healthy vegan burger served on a bed of organic lettuce, with organic tomatoes, vegan cheese and horseradish mustard with asparagus on the side. 



Chick Pea & Corn Patties 
Ingredients:
2 tsp Olive Olive
1 can of corn
1 cup chopped onion
1 chopped garlic clove
1 tsp thyme
1 tsp basil
1 tsp oregano
1 tsp crushed red peppers
dash of garlic salt and pepper
1 can chick peas (rinsed/drained)
1/4 cup breadcrumbs (I used Panko)
2 Tbsp cornmeal
1/2 tsp salt
1/2 tsp chili powder

Preparation:
  • Heat 1 tsp olive olive oil. Saute corn, thyme, basil, oregano, crushed red peppers, garlic salt and pepper until warm. 
  • Place warm corn mixture, chick peas, breadcrumbs, cornmeal, salt and chili powder. Pulse in food processor / Blender until combined.
  • Heat 1/2 tsp oil in pan. Take a handful of mixture and place into hot pan in the shape of a patty. Sprinkle with cornmeal. Cook patty for 5 minutes until nice and crispy, cook another 4-5 minutes until golden brown.
Asparagus
Ingredients:
1 lb Asparagus
1 tsp olive oil
Splash of lemon juice
Garlic Salt and Pepper

Preparation:
  • Heat Grill 
  • Rinse asparagus and snap the ends off. 
  • Put the rinsed asparagus in a bag, drizzle with olive oil, add a splash of lemon juice, sprinkle garlic salt and pepper and shake.
  • Cook until desired. (about 5+ min)
Nutritional Information:
Calories: 153 / Protein: 4 g / Carbs: 9 g / Fat: 5.5 g / Calcium: 27 mg

My First Blog

I was inspired by Julie & Julia and have had a secret desire for quite some time. Last week I was shopping at Sprouts when I met the greatest gal at the checkout stand. She noticed I was a vegan and gave me the address to her blog, I checked it out today and here I am! :) Fully inspired and ready to share! (Check it out: veganrecipereview.blogspot)



I'll be posting some of my good eats from traveling in 2011 and look forward to getting re-inspired and whipping up some new delicious treats and sharing them soon! 


Have a happy day! It's a beautiful day in Sunny SD!!