Thursday, April 18, 2013
Great Article for when your feeling a bit LAZY!
Wowsa, I check in here and you all have posted some great thing! I have been super busy and also super lazy lately and have been dreading getting home at the end of the day and having to cook dinner and make my lunch for the next day, so when I saw this article I was pretty excited. It's not all vegan, but there are some vegan options, and for those of us who are closer to "freegan" there are some great lazy-girl options on here! Hope that this is helpful!b 100-cleanest-packaged-food-awards-2013
Saturday, April 13, 2013
Lettuce Shell Tacos
Well, since we had leftovers from our taco salad and still a ton of large leafy greens left we figures we could just make lettuce tacos.
We used our tvp, black beans, veggies and toppings again.
But we used large rainbow chard leaves as our taco shells.
I am not going to repeat recipes, so you can just check the taco salad for how to prepare.
But these were great, refreshing and don't leave you feeling like UGH after a typical mexican meal will.
We used our tvp, black beans, veggies and toppings again.
But we used large rainbow chard leaves as our taco shells.
I am not going to repeat recipes, so you can just check the taco salad for how to prepare.
But these were great, refreshing and don't leave you feeling like UGH after a typical mexican meal will.
Taco Salad!
Ok, so we had a whole bunch of ingredients that we wanted to eat raw. So we decided to throw together an incredibly easy taco salad.
The base was black beans, baked sweet potatoes and TVP. You could also use rice or quinoa.
TVP recipe
boil 1 cup of veggie broth or water
then add 1 cup of TVP and turn burner on low
stir in seasonings (we use fajita seasoning, sea salt and chili powder)
Then of course we had our lettuce and our tortilla chips.
For the veggies, we used:
raw chopped purple cabbage
raw shredded carrots
raw parsley
raw diced radishes
(some other great additions could be - tomatoes, onion, cucumbers, bell peppers, really any veggies you have)
For our toppings we used salsa, cashew cheese and sour cream.
Cashew Cheese recipe
Use blender of food processor
1 cup raw cashews
1/2 cup nutritional yeast
dash of sea salt and garlic powder
1 tbsp turmeric
chili powder - optional
BLEND DRY INGREDIENTS
then add
1 cup soy milk
1 tbsp lemon juice
BLEND and SERVE
Sour Cream recipe
1 package of Silken Tofu - firm or extra firm
2-3 tbsp of lemon juice
1 tbsp agave
2 tbsp apple cider vinegar
2 tbsp oil - we used canola
salt to taste
we also added some extra parsley
BLEND and SERVE
We threw it all on a plate and crushed us some AWESOME vegan food!!! ENJOY!!!
The base was black beans, baked sweet potatoes and TVP. You could also use rice or quinoa.
TVP recipe
boil 1 cup of veggie broth or water
then add 1 cup of TVP and turn burner on low
stir in seasonings (we use fajita seasoning, sea salt and chili powder)
Then of course we had our lettuce and our tortilla chips.
For the veggies, we used:
raw chopped purple cabbage
raw shredded carrots
raw parsley
raw diced radishes
(some other great additions could be - tomatoes, onion, cucumbers, bell peppers, really any veggies you have)
For our toppings we used salsa, cashew cheese and sour cream.
Cashew Cheese recipe
Use blender of food processor
1 cup raw cashews
1/2 cup nutritional yeast
dash of sea salt and garlic powder
1 tbsp turmeric
chili powder - optional
BLEND DRY INGREDIENTS
then add
1 cup soy milk
1 tbsp lemon juice
BLEND and SERVE
Sour Cream recipe
1 package of Silken Tofu - firm or extra firm
2-3 tbsp of lemon juice
1 tbsp agave
2 tbsp apple cider vinegar
2 tbsp oil - we used canola
salt to taste
we also added some extra parsley
BLEND and SERVE
We threw it all on a plate and crushed us some AWESOME vegan food!!! ENJOY!!!
Cheese and sour cream
Even Red thought it looked mighty tasty!!!!
Thursday, April 4, 2013
Stuffed Sweet Potatoes..mmmmm!
Whatcha need to cook:
2 sweet potatoes (or however many people you are cooking for - adjust ingredients accordingly)
1 cup black beans
1 cup TVP
2 tbsp minced chives (opt)
1 cup corn (opt)
salsa
spices
1. Preheat oven to 400. pierce sweet potatoes several times with fork and place on baking sheet. cook for 35-40 minutes or until tender.
2. While it's baking, I prepared the TVP - boil 1 cup of veggie broth, once at a boil add TVP and lower heat to simmer. then season how you wish - we used fajita seasoning and sea salt.
3. mix together black beans, TVP, chives, any veggies you wish to add and seasoning.
4. Once sweet potatoes are ready, slice open and fill with your delicious mixture of awesome food and enjoy!!
5. I had thought about making a sour cream with silken tofu, but was feeling a bit lazy! But it may be a nice touch to the meal, especially seasoned with garlic and chives!
This is the sweet potatos with the braised kale and apple salad. YUM.
Enjoy
2 sweet potatoes (or however many people you are cooking for - adjust ingredients accordingly)
1 cup black beans
1 cup TVP
2 tbsp minced chives (opt)
1 cup corn (opt)
salsa
spices
1. Preheat oven to 400. pierce sweet potatoes several times with fork and place on baking sheet. cook for 35-40 minutes or until tender.
2. While it's baking, I prepared the TVP - boil 1 cup of veggie broth, once at a boil add TVP and lower heat to simmer. then season how you wish - we used fajita seasoning and sea salt.
3. mix together black beans, TVP, chives, any veggies you wish to add and seasoning.
4. Once sweet potatoes are ready, slice open and fill with your delicious mixture of awesome food and enjoy!!
5. I had thought about making a sour cream with silken tofu, but was feeling a bit lazy! But it may be a nice touch to the meal, especially seasoned with garlic and chives!
This is the sweet potatos with the braised kale and apple salad. YUM.
Enjoy
Braised Kale with ginger and apples!!
Welcome back to the blog peeps!!!
Stephen and I just signed up for a local food box "Chow Locally", it has re inspired us to again take the time to make new meals with fresh and exciting ingredients. Due to how busy we were with the wedding and life, we got lazy and stuck in a beans, rice, veggie kind of rut!
But now we are back in the swing of things....so here we go!
For this dish you will need:
1 tbsp olive oil (we used canola)
2 tsps grated ginger
1 bunch of kale (we used russian red) - remove stems and thinly slice (think shredded lettuce)
1/2 cup apple juice
1 tbsp white wine vinegar
1/8 tspn sea salt
1 apple, thinly sliced
to prepare:
1. heat olive oil in pan over medium-high heat.....add ginger and cook for 1 minute. then add kale, apple juice, vinegar and salt. cover with lid and reduce heat to medium low. cook for 5-6 minutes, or until liquid has evaporated.
2. add apples and cook, uncovered for 2-3 minutes.
3. then enjoy!!!!
This is a great side dish, with a nice kick!
Stephen and I just signed up for a local food box "Chow Locally", it has re inspired us to again take the time to make new meals with fresh and exciting ingredients. Due to how busy we were with the wedding and life, we got lazy and stuck in a beans, rice, veggie kind of rut!
But now we are back in the swing of things....so here we go!
For this dish you will need:
1 tbsp olive oil (we used canola)
2 tsps grated ginger
1 bunch of kale (we used russian red) - remove stems and thinly slice (think shredded lettuce)
1/2 cup apple juice
1 tbsp white wine vinegar
1/8 tspn sea salt
1 apple, thinly sliced
to prepare:
1. heat olive oil in pan over medium-high heat.....add ginger and cook for 1 minute. then add kale, apple juice, vinegar and salt. cover with lid and reduce heat to medium low. cook for 5-6 minutes, or until liquid has evaporated.
2. add apples and cook, uncovered for 2-3 minutes.
3. then enjoy!!!!
This is a great side dish, with a nice kick!
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