Month: December 2018

Vegan K-Town Bowl

I made my first meal using Soy Curls – they are amazing and take on whatever flavor your marinate them in. You cal always use thinly sliced beef if that is your jam.

For Soy Curls

  • 1 lb soy curls – reconstituted according to package or thinly sliced beef
  • 3 tbsp soy sauce
  • 1 1/2 tbsp toasted sesame oil
  • 2 tbsp peeled, grated ginger
  • 3 cloves garlic, minced
  • 1 tsp chili pepper flakes

Whisk all ingredients except soy curls in a bowl. Stir in soy curls and mix well. Set aside to marinade for 1 hour.

Quick pickles:

  • 3 Persian cucumbers, sliced thin
  • 1 carrot, shredded
  • 1/4 onion, sliced thin
  • 1/2 c rice vinegar

Combine in a bowl and set aside.

Scallion Salad:

  • 8 scallions, sliced thin
  • 1 c cilantro, chopped
  • 1/2 c mint, chopped
  • 2 tsp toasted sesame oil
  • 1 tsp rice vinegar
  • 1 tsp toasted sesame seeds
  • Salt

Combine in a bowl and toss to evenly mix.

For serving:

  • 2 c jasmine rice, cooked and warm
  • 1 – 2 tbsp rice vinegar
  • 1 c kimchi
  • 1/4 c peanuts

To cook the soy curls:

In a large skillet, heat 1 tbsp oil over medium heat, add soy curls abs marinade and cook for 5 minutes, tossing a few times.

To serve:

Toss rice with vinegar. Divide amount 4 plates, top with pickles, peanuts, salad and soy curls. Serve kimchi on the side.

Serves 4.

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Jalapeño Cornbread Poppers

These are so good! Crunch on the outside, soft inside and a little spicy!

  • 1 c cornmeal
  • 3/4 c flour
  • 1 tsp salt
  • 4 tsp baking powder
  • 1 tbsp sugar
  • 2/3 c almond milk
  • 1 jalapeño, minced
  • 1/2 c corn kernels
  • Olive oil spray

Preheat oven to 400.

Mix dry ingredients, stir in remaining until well combined.

Using a cookie scoop, scoop onto a sprayed parchment lined baking sheet.

Bake for 12 – 16 minutes until crispy on the outside.

Makes about 24.

Philly Cheesesteak Egg Rolls

These are inspired by Skinny Taste, concerted a vegan treat!!

  • Seitan, 1/2 lb sliced thin
  • Olive oil spray
  • Nacho sauce
  • 1 onion, sliced thin
  • 4 bell peppers, sliced thin
  • 12 egg roll wrappers
  • Preheat oven or air fryer to 400.
  • In a large skillet over medium heat, spray with olive oil, add onions and peppers and cook until soft. Chop into small pieces once cooked. Add the seitan and cook until it starts to brown, let cool slightly abs chop.
  • Place an egg roll wrapper on a cutting bowl, place a little nacho sauce in the middle, top with pepper mixture and seitan. Fold sides in the bottom and roll up tightly. Spray with olive oil and place on a parchment lined baking sheet. Repeat.
  • Bake for 10 – 15 minutes until crispy, turning a couple times.
  • Airfry at 370 for 4 – 5 minutes until crispy.
  • Serve with nacho sauce.
  • Serves 4 – 6.

    • Spanish Rice with Chorizo, Beans & Squash

    This is from Diana Henry’s Simple. I swapped out vegan chorizo and veggie stock to make it vegan. This is a hearty stick to your ribs dish and makes a LOT! I ended up freezing 2 quart bags for future emergency meals.

    • 1 tbsp saffron, soaked in 3 tbsp of boiling water
    • Olive oil
    • 1 large onion, sliced thin
    • 2 cloves garlic, crushed
    • 14 oz pumpkin or butternut squash, cubed into 1 inch pieces
    • 28 oz diced tomatoes
    • 1 tbsp smoked paprika
    • 1 tsp chili flakes
    • 14 oz white beans, rinsed
    • 1 quart stock
    • 1 1/2 c Spanish paella rice
    • Salt and pepper
    • 1/4 c parsley, minced
    • Lemon wedges

    Heat oil in a deep skillet, at least 12 inches, over medium heat. Add 1 tbsp oil and brown sausage, remove once browned. Add a little more oil and sauté the onions and garlic until soft. Add the squash, paprika, chili flakes and tomatoes and cook for 20 minutes, covered.

    Stir in the beans, stock and saffron water. Return sausage to the pan then pour the rice around the sausage and season well. Cook uncovered for 35 – 45 minutes until rice is tender stock is absorbed. Serve with parsley and lemon wedges.

    Serves 6 – 8.

    Artichoke Walnut Pesto

    This is perfect on pasta as a main or crackers as an appetizer.

    • 14 oz jarred artichoke hearts in oil – DO NOT DRAIN
    • 1 c packed parsley
    • 3/4 c walnuts, toasted
    • 3 cloves garlic
    • 2 tbsp lemon juice
    • Salt and pepper
    • 1/4 c water

    Dump artichokes and oil into a food processor, add remaining ingredients and pulse until almost smooth.

    Toss with pasta or serve on crackers.

    Serves 6 – 8.

    Brussels Sprouts Caesar

    Roasted Brussels Sprouts with Caesar Salad – oh yeah!

    • 2 cloves garlic
    • 3/4 c cashews, soaked in hot water for 20 min
    • 3/4 c c water
    • 1 pitted medjool date
    • 4 tbsp nutritional yeast
    • Zest and juice of one lemon
    • 1 tbsp Apple cider vinegar
    • 1 tsp pepper
    • 1 tsp Dijon

    Combine in a food processor until smooth and chill.

    The Parm

    • 2/3 c raw cashews
    • 1/4 c nutritional yeast
    • 1 tsp salt

    Pulse in a food processor until it is like fine crumbs.

    Brussels Sprouts

    • 2 tbsp olive oil
    • 2 lbs Brussels sprouts, halved
    • Salt and pepper
    • 2 tbsp capers, drained
    • 1 c coconut bacon
    • 1/4 c “The Parm”
    • Lemon wedges

    Preheat oven to 400.

    Toss the Brussels Spouts with olive oil, salt and pepper and roast for 30 – 40 minutes until they start to brown, stirring a few times.

    Toss with dressing and sprinkle with The Parm and coconut bacon.

    Serves 4.