Guacamole

Who needs a recipe for guacamole right?!

You'd be surprised how many people buy pre-made guacamole from the store. I have a major problem with sacrificing my bank account, and more importantly my taste buds for commercial grade guacamole (this soapbox rant also applies to hummus and salad dressing).

Here's a quick guide to the perfect guacamole. No chips? Don't worry, I won't tell if you just whip out a spoon. It really is that good!

Ingredients:

2 avocados
1/4 red onion, chopped
1/2 jalapeno, minced
1 roma tomato, chopped
handful of cilantro
salt to taste
lime wedge

1. Peel and pit the avocado, sprinkle with salt, and squirt some lime juice on the avocado halves.
2. Use a fork and spoon to mash the avocado to your desired consistency. I know people who have to have their guacamole whipped; I like my guac chunky.
3. Add remaining ingredients and fold into each other until well combined.

Spring Cleaning...

...and I am not referring to my house (I did that last week).

The beginning of spring has always been a great time for me to cleanse my body. I don't know about you but I am much less active during the winter. I eat more starchy carbs, and I drink much less water (because I'm always so cold).

The starchy carbs and absence of H2O, makes it easy to tell when it's about time for spring cleaning: the weather starts to warm up, and my clothes start getting a bit snug. And that time just so happens to be here compounded with the fact that VegKid and I will be vacationing in Phoenix for the tail end of this week and the beginning of next. We fly down often and usually it's necessary to do some sort of detox before and after the trip (we eat out a lot).

If you find yourself interested in starting a cleanse might I suggest a 72 hour cleanse to start. They're much easier to manage and much less scary to start. So here's an account of a typical 3 day cleanse for me. Try it out, even if just for a day. If you have questions about juicing and it's benefits: go here, click the "Ask Me Anything" button, or leave a comment below.

Day One:

Breakfast: Juice 1 -

I've posted about this juice before and it's probably one of my favorites. I call it "The Sweet Tart" because, well, it tastes sweet and tart. More importantly, it's filling and delicious.

2 pears
2 green apples
1 cucumber
1 lemon

• Run all ingredients through your juicer.

Lunch: Juice 2 -

This is the famous "Mean Green" from Fat, Sick, & Nearly Dead. If you haven't seen Fat,  Sick, & Nearly Dead yet then I suggest you get on that. It's inspiring; even VegKid loved it.

6 kale leaves
1 cucumber
4 celery stalks
2 green apples
1/2 lemon
1 piece of ginger

• Run all ingredients through your juicer.

Snack: Juice 3 -

drink in the late afternoon. My sweet tooth flares up daily around the three o'clock in the afternoon. Everyday. Without fail. This juice is my sweet-tooth-tamer, but it's also perfect for a post-workout-pick-me-up, as it helps calm an achy body.

1 green apple
1 pear
1 orange
1/2 lemon

• Run all ingredients through your juicer.

Dinner:

Have a "Big A" salad. I know what you're thinking but VegKid literally calls this the "Big A" salad not because of its physical size (although it's huge...that's what she said) but because her loving nickname for me is "Big A" (she's "Lil A," of course) and I eat a salad like this at least once a day. Listed below are what I throw in my "Big A"salad consistently; the salad is compromised by what I have in the fridge, but the following ingredients are always stocked.

3 c lettuce (any kind your taste buds desire)
2 small sweet chili peppers
1 c sliced mushrooms
1 cucumber, sliced
chopped red onion
a handful of spicy sprouts
homemade salad dressing of your choice

Tossed in Meyer lemon juice and olive oil

Day 2:

Breakfast: Juice 1 -

drink within 30 minutes of waking up. Start practicing the habit of kick starting your metabolism first thing in the a.m. Even when I'm planning a large breakfast or brunch, I still have a piece of fruit before I do anything.

2 carrots
2 oranges

• Top and tail the carrots, peel the oranges and juice away.

Lunch: Smoothie -

Who doesn't love a fresh fruit smoothie? That's right everyone love 'em. Try this one on for size:

1 c pineapple
1 banana
2 green apples
3 heaping handfuls of spinach

• juice green apples and toss the juice with the remaining ingredients into your blender. You know what to do.

Dinner:

"Big A" Salad

Day 3:

Breakfast -

2 green apples
1 orange
1 banana
3 handfuls of spinach

• Run the apples and the orange through your juicer
• Add the freshly squeezed juice to the banana and spinach in a blender. Blend it up.

Lunch -

"Big A" salad

Snack -

2 green apples
1 c strawberries
1 banana
3 handfuls of spinach

• Run your apples through the blender, and combine with the rest of your ingredients in a blender. Blend it up.

Dinner -

A plate of raw veggies.

WorldVegan Saturday: K is for Korea

This is a special addition of WorldVegan Saturday, we are reporting live from Phoenix, Arizona; where my hetero-life partner has never experienced Korean food. As you all know by now, I just can't get enough.


The word Bulgogi literally means "fire meat" in Korean and is typically made from thin slices of sirloin that is  marinated over night.Bulgogi is traditionally grilled, but pan-cooking has become common as well and that is how I prepared this dish for the family. I served the Bulgogi with jasmine rice but this dish can be served with a side of lettuce or other leafy vegetable to wrap the sliced tofu.

seconds were had by all

 

 

Ingredients:

16 oz extra firm tofu
4 green onions, chopped 
3 cloves garlic, minced
1/2 onion, thinly sliced
1 tsp fresh grated ginger
2/3 c soy sauce
4 tbsp toasted sesame oil
6 tbsp organic sugar
1 tsp black pepper
1 tsp crushed red pepper flakes
4 tbsp white wine
2 tbsp rice vinegar
1/4 cup shredded pear, skin and all

1. Press your tofu and once it's good and drained, slice the block in half. Then, make thin slices to the tofu to resemble little tofu steaks and arrange them in a deep bowl.
2. Cover the tofu slices with your chopped onions, green onions, ginger  and garlic.
3. In medium sized bowl, combine the soy sauce, sesame oil, sugar, black pepper, white wine, rice vinegar, red pepper flakes and shredded pear. Stir really well to complete mix all ingredients together. Combine and pour over tofu and veggies.
4. Cover and let marinate at least 8 hours in the fridge. 
5. When you're ready to eat, separate the tofu strips from the marinade. Reserve the veggies and sauce for cooking.
6. Heat up a skillet over medium heat and drizzle with some sesame oil. Arrange tofu steaks in a single layer (you may need to cook them in two or three batches) and pour enough marinade and veggies to cover tofu.
7. Cook until most of the marinade has reduced and the bottom of the tofu steaks have turned a nice brown color. Flip and caramelize the other side of the tofu.

WorldVegan Saturday: J is for Japan

Surprise, surprise - WorldVegan Saturday yielded another Asian dish. I'm not complaining. Asian cuisine is my jam. 

This weekend there was a lot of events that took place and in order to be a part of all them, WorldVegan Saturday went for a quick and light feeding opportunity. I had never tried quinoa instead of rice in my sushi before, and I must admit it was a nice change of scenery. 

Quinoa Sushi

I'm no sushi artist, so don't let the rough exterior fool you; she's delish!

Ingredients:

1/4 c quinoa

1/4 c balsamic vinegar

1 tsp dried thyme

salt and cracked black pepper, to taste

1/5 block of tofu

1/4 avocado

1 sheet nori

1. Cook the quinoa as instructed.
2. Meanwhile, while the quinoa is doing it's thing, mix the balsamic vinegar, thyme, salt, and pepper in a container with a lid. Cut your tofu into small strips and toss in the marinade (don't forget to put the lid on the container first!). Flip the tofu when quinoa is half-finished and then cut your avocado into small slices.
3. When your quinoa is done, take 1/2 tablespoon of the marinade and stir it into the quinoa. Spread quinoa over Nori. Lay tofu and avocado into rows, and roll.  Seal by dipping fingers in water and pressing closed; dampen entire roll for easier cutting. 

Korean Cole Slaw

Spring is here (apparently)! Although we had a snowy start, the 10 day forecast looks like there should be a whole lot of vitamin D in my future. This translate in to picnics! Picnics are mine and VegKid's favorite way to feed. We pack up our snacks, head down to the park, and plot our quilt and food spread right at good ole' Abraham Lincoln's feet. Our spread usually consists of: an assortment of various salads, a barrage of fruit, and a special treat (think: cupcakes, vegan chocolate, cookies, etc.). I figure we can work off the extra calories after we eat with lots of play. Try this slaw (which happens to be one of my favorite spring/summer side dishes.) out next time you're doing a BBQ or taking a picnic to the park. In case you haven't noticed, the sweet/spicy combo is my jam. So there's a preview of what you can expect from this flavorful guy.  

adapted from here

Ingredients:

1/2 small head of cabbage, shredded

3 carrots, shredded 

1 green onion, minced

1 garlic clove, minced

1 tsp ginger, minced

1 tsp brown sugar

1 tsp sriracha

1 1/2 tbsp apple cider vinegar + a pinch of sugar

1 tbsp veg oil

1 tbsp water 

1 1/2 tbsp soy sauce 

1. Large bowl: combine cabbage, carrots and green onions. Set aside.
2. Small bowl: Combine the rest of the ingredients to create a dressing and pour over the cabbage. Toss to combine and let salad sit for 10 minutes to 24 hours to marry flavors. The longer the better.

Make it a complete dish by adding some baked tofu on top.

Crock-Pot Apple Sauce

So simple, even a 6 year old can do it. I bring about a tablespoon or two to work everyday with me for an after lunch palate cleanse. This lagniappe satisfies my sweet tooth with out sending me into a junk-food-vegan relapse, and I never feel guilty for indulging myself with a few spoonfuls because this sweet dish is under a 100 calories per serving. Take that vegan junk food! VegKid and I guarantee once you try this, you'll never go back to those gross applesauce cups with the tin foil tops.


One delish variation: use 5 apples and 5 pears. Something about the mix is heavenly. I incorporate pears in my applesauce anytime I have some handy. 

Ingredients:
10 apples
1/2 c apple juice
1/2 tbsp stevia
1 tsp cinnamon

1. Peel, core and slice your apples; then throw them in the crock pot.
2. I took 2 small apples and ran them through my juicer to get the juice. Do that or use store bought (doesn't matter) and give your apple slices a bath in it.
3. Sprinkle the apples with a little cinnamon and sugar and let them hang out for about 8 hours on low.
4. When they are ready, the apples will get super mushy (which equals delish!). At that point, just use your potato masher to help them out a bit. You can eat this warm, room temp, or cold. It's good anyway you slice it.

Potato-Leek Soup

Spring has sprung? 

It's the first day of Spring here in the City of Trees, and holy Winter blizzard, Batman! I'm so glad that I brought this creamy, dairy-free, filling soup for lunch today. 

In honor of St. Patrick's Day, Bountiful Baskets threw in cabbage, potatoes, leeks and other Irish-y type veggies. So if you got 'em, use 'em, right? I am certainly not white potatoes' biggest fan. I can count on one hand how many times I have taken advantage of them during a feeding opportunity over the last year. Their nutritional value is lost on me.  Anyway, start marinating on this now: there is a point in creating this soup that you are going to ask yourself if you should peel your potatoes for the sake of the dish; I say: If there's any nutritional value to be had from a white, starchy, carb-loaded potato it has to be in the skin, am I right? So, I don't peel. No worries, you're not going to get arrested if you peel your potato, or not. There is no hard-and-fast rule on that. 

No matter what time of day or season, if it's snowing outside, eat soup!

Ingredients:
2 tbsp coconut oil
1 large onion
2 garlic cloves
3 leeks
6 potatoes
4 c water 
2 tbsp nutritional yeast flakes (optional)
salt and pepper to taste

1. Chop the onion, mince the garlic and slice the leek. Only use the white part of the leeks; toss the hairy end and green part. 
2. Saute onions, leeks and garlic in the coconut oil on medium heat until the onions are translucent.
3. Meanwhile back at headquarters, give the potatoes a bath and then cube them. This is a crucial moment for you; to peel, or not to peel? It's entirely up to you. 
4. When the onions are soft, add a couple cups of water (or vegetable broth), salt and pepper, and bring to a boil. Add your potatoes and cook until soft.
5. So when you feel good about the tenderness of your potatoes, ladle out about half of the soup and plop it in the blender. You know what to do.
6. Add the blended soup back in to the pot, and throw in the nutritional yeast flakes.

Cucumber Hummus

Lately, my baskets of fruits and veggies from the Bountiful Basket Co-Op have been cucumber a plenty. The overflow of cucumber lead me to this delish find. It was so delectable that VegKid literally licked the plate clean. Next time you have a bounty of cucumber toss it in your hummus. You won't be sorry.

The addition of cucumber makes this guy a little thinner than most hummus, but that makes it perfect for scooping up with carrots, celery sticks, or more cucumbers.

Here are some other variations you might want to try:
Pumpkin Hummus
Black Bean Hummus
RAW Hummus

Ingredients:
1 cup diced cucumber (from about 1/2 large cucumber, peeled)
1-2 cloves garlic
15 ounces cooked chickpeas (or canned, drained and rinsed)
1 tablespoon tahini
2 tablespoons lemon juice
1/2 teaspoon salt (or to taste)

1. Toss all ingredients in to your blender and blend on high until smooth.

Yep, that's VegKid licking the plate.

Thai Curry (Award Winning!)

Ok, ok, I didn't win an award perse, but last night after we killed our bowls of curry in one bite, VegKid inducted me in to "The Good Cooker Club," complete with a certificate of achievement and a lovely ceremony. It was touching. Anyway, enough tooting my own horn and more about the curry.

A good curry warms my soul and puts a smile on my face. It is one of my favorite things to enjoy during a feeding opportunity. I don't discriminate against curries either. They are all good in my mouth. Whether they are from India, Thailand, Jamaica, or China, I will devour the goodness. There are quite a few quick and uber easy recipes for curry: 1) saute veggies, 2) throw in some curry, and 3) add a can of coconut milk. This is a quick fix but if you have the time to build the foundation of a good curry, you might not ever go back to the quick fix. Don't get me wrong, this curry is super duper easy! The trick is in the coconut milk. You don't just add the coconut milk at the end because a good curry is ALL ABOUT THE COCONUT MILK!

seconds were had by all

Ingredients:
2 cans coconut milk
3 stalks lemongrass, diced
1/4 tsp + 1/8 tsp cardamom, ground
A knob of ginger, minced
1 onion, diced
4 garlic cloves, minced
4 carrots, peeled and diced
1 cauliflower, cut into bite sized florets
2 red bell pepper, chopped
3 zucchini, chopped
6 Yukon potatoes, diced
3 tbsp curry
cumin, salt, and pepper to taste
Small bag of frozen peas, thawed
1 tomato, diced
Cilantro to garnish

1. Pour the cans of coconut milk into a pot. Add the ginger, lemongrass, cardamom. Bring  to a boil, then lower to a simmer and let simmer for about an hour, then strain and put aside.
2. Sauté your onion, when it starts to soften, throw in the minced garlic and your carrots.
3. Give her a stir and add in the potatoes, cauliflower, red bell peppers and zucchinis. Cook the ole'gal for five minutes, or so.
4. After that toss in your curry, cumin, salt, and pepper. Stir.
5. Add your luscious coconut milk to the pot and let simmer until your veggies are nice and soft.
6. In the end throw in a bag of defrosted frozen peas, chopped tomato, and cilantro. Stir.

You can serve this over your favorite rice, but if you do, I would eject the potatoes from the dish. I throw in the potatoes to make the dish a whole meal all on it’s own, so I can forget about the rice. 

WorldVegan Saturday: I is for Ireland

So it just so happens VegFam and I took a week off (maybe two) from WorldVegan Saturday. I didn't realize at the time that this delay would land us on the great letter "I" smack dab in the middle of St. Patty's Day. No brainer here: we did Irish food and it was good. Great. Happening. Rad. Whatever you wanna call it. I'm going to be eating this dish all year round; not just in March. This dish is super low in fat and calories; you can check that guilt at the door. 

Corned Beef and Cabbage:

2 onions, cut into wedges 
1 small head cabbage, finely chopped or shredded
4 carrots, cut into 2-inch lengths and quartered
2 ribs celery, thickly sliced
1 c vegetable broth
3 c water
1 tsp thyme
2 tsp fresh sage, chopped
1 tsp dry mustard
1 tsp horseradish
1/2 tsp cayenne
1 tsp poultry seasoning
1 tbsp red wine vinegar
salt and freshly ground pepper, to taste
8 oz seitan 
2 tbsp tapioca flour
1/4 c water
2 tbsp red wine

1. Sauté the onion in a large, non-stick pot until it starts to brown. Add the remaining vegetables, the broth, water, and the seasonings. Cover and cook over medium heat for 15 minutes. Add the seitan, cover, and cook for 15 more minutes, until vegetables are soft. 
2. Use a slotted spoon to remove the vegetables and seitan to a serving plate and keep warm. Return the broth to the heat. In a small cup, combine the flour, water, and wine. Gradually stir the flour mixture into the simmering broth. Cook and stir, scraping the bottom of the pan, until the broth has thickened, about 10 minutes. Pour the gravy over the seitan and vegetables to serve.

Roasted Dill Potatoes with Horseradish Sauce:

8 small red potatoes

spray oil

salt

dill

poultry seasoning

1. Preheat oven to 400 F. 
2. Cut small red potatoes in half, larger red potatoes into quarters (all should be about the same size). Place in a non-metal baking dish and spray lightly with canola oil (optional). 
3. Bake until potatoes are lightly browned and tender, about 45 minutes. Remove from the oven and sprinkle with salt and dill weed, to taste. 

Horseradish Sauce:

1 tsp horseradish

1 tbsp vegan mayo

1. Vegan horseradish can be hard to find; always read ingredients to make sure there are no eggs or dairy products. I suggest making your own. To make horseradish sauce, simply mix prepared horseradish with your favorite vegan mayo to taste until you reach the right spiciness level. 

WorldVegan Saturday: H is for Hawaii

Since Argentina, VegKid has been adamant that once we get to H we have to do Hawaii.This doesn't particular flow with the idea of WorldVegan Saturday but the VegKid has spoken. 

Researching the local cuisine seemed pointless since nothing seemed appetizing but alas WorldVegan Saturday was a success.

Soba Salad:

3 tbsp lime juice
6 tbsp soy sauce
1 1/2 tbsp ginger, minced
1 1/2 tsp sugar
1/4 c vegetable oil
1/2 lb soba noodles, cooked and drained
1/2 cup carrots, matchstick
2 medium zucchini, matchstick
1 bunch scallions, thinly sliced

1. In a bowl, whisk together lime juice, soy sauce, ginger, sugar, and vegetable oil.Toss the soba noodles, carrots, zucchini, scallions, and sauce together. 

Sweet Potato Balls (they're big!)

served with a mango salsa

3-4 lbs sweet potatoes, or yams
4 tbsp brown sugar
1/2 tsp nutmeg
1/2 tsp cinnamon
4 c corn flakes, crushed
1/2 c macadamia nuts, ground
pineapple rings

1. Bake potatoes at 325 for 90 minutes (this is easiest when you cook the potatoes the night before).
2. After the potatoes are cool enough to handle, peel and mash.
3. Combine mashed sweet potatoes, brown sugar, nutmeg, and cinnamon.
4. Form potato mixture in to balls (mine made 10 balls). Roll in flake mixture and place on a pineapple ring. 
5. Bake at 350 for 20 minutes. 

Pistachio Tofu + Mediterranean Vegetables + Basil Bulgur

LtoR TtoB: Mediterranean Veggies, Basil Bulgur, Pistachio Tofu

Seasoned Tofu

14 oz extra firm tofu
2 tbsp tamari
1 tbsp olive oil
1 tbsp water

1. Preheat the oven or toaster oven to 375°F. Place the soy sauce, olive oil, if using, and water in a baking dish and stir well. Slice the tofu into 4 cutlets and place in the baking dish. Let stand for at least 5 minutes or up to 30 minutes, flipping periodically. 

Tahini Marinade
2 tbsp sesame tahini
1 tsp tamari 
1 tsp lemon juice
2 tbsp water 

1. While the seasoned tofu is soaking in its dish, prepare the tahini marinade by placing the ingredients in a small bowl and whisking well. You are looking for a smooth spreadable consistency. Since the consistency of tahini varies greatly, you may need to add a bit more water to get a spreadable consistency. 

Crust

3/4 c roasted unsalted pistachio nuts
1 tbsp basil, minced
1/2 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp crushed red pepper flakes
1/8 tsp sea salt, or to taste
1/8 tsp ground black pepper

1. Place the baking dish containing the tofu, along with its seasoning liquid, in the oven and roast for 10 minutes. While the tofu is cooking, prepare the crust. Pulse chop the pistachio nuts in a food processor until they are coarse crumbs. Be careful not to over-process or it will turn into a paste. Transfer to a bowl with the remaining crust ingredients and mix well.
2. Meanwhile, combine  the topping ingredients in a mixing bowl and gently mix well. Combine the dressing ingredients in a small bowl and stir well. Add to the topping and gently mix well.
3. Remove the tofu from the oven and coat the top of the cutlets with tahini marinade, using a spoon. Liberally top the cutlets with the crust mixture and bake for an additional 10 minutes.
4. To serve, slice the cutlets into triangles and top with the Mediterranean Vegetables. 

Mediterranean Vegetables
3/4 c artichoke hearts, chopped
1 1/2 c tomatoes, chopped 
1/2 c  arugula,  finely chopped
3 tbsp kalamata olives, finely chopped
2 tbsp green onion, diced
1 tbsp capers
2 tbsp basil
1/2 tsp dried oregano 

1/4 tsp dried thyme 
1/4 tsp lemon zest

1. toss with dressing below

Dressing
2 tbsp olive oil
1 tbsp lemon juice
2 tsp balsamic vinegar
1 clove garlic, minced
1/4 tsp sea salt, or to taste
1/4 tsp ground black pepper

1. Mix all ingredients together 

Basil Bulgur
1 1/4 c bulgur
2 1/4 c vegetable stock or water

1/2 tsp sea salt, or to taste
1/4 c green onion, thinly sliced
1/4 c dried cranberries
2 tbsp basil, finely chopped 

1. Place the bulgur, vegetable stock, and salt in a pot over high heat. Bring to a boil.
2. Cover, reduce the heat to low, and simmer until all liquid is absorbed, approximately 15 minutes. Allow to sit for 5 minutes longer.
3. Add the remaining ingredients and gently mix well.
4. To serve, place bulgur in a ramekin, ring mold or 1 cup measuring cup and press firmly down. Flip on to each serving plate before adding Pistachio Tofu and Mediterranean Vegetables.

Pineapple Right-Side-Up Cupcakes

For the cupcakes:
1 c flour
1 tsp baking powder
1/4 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp allspice
1 c crushed pineapple, (in its own juice)
1/4 c canola oil
1/2 c + 2 tbsp sugar
1 tsp vanilla extract
12 maraschino cherries, for garnish

1. Preheat oven to 350. Line muffin pan with cake liners
2. Sift flour, baking powder, salt, cinnamon, ginger, and allspice into a large bowl
3. Combing the pineapple, oil, sugar, and vanilla in a blender and puree. Make a well in the center of the flour mixture and add the wet ingredients. Mix well; pineapple clumps are a plus! Pour batter into cupcake liners so that they are just over half full. Bake for 25 minutes or so. 

For the topping:
1 c crushed pineapple, (in its own juice) 
1/4 c sugar
1 tbsp tapioca flour
1/2 tsp vanilla extract

1. Let cupcakes cool for about 10 minutes then move them to a cutting board or a tray that will fit in your fridge. 
2. Combine all the topping ingredients in a small saucepan. Bring to a boil, and stir constantly for about 30 seconds. Bring the heat down to low and stir for another minute. Immediately spoon the topping on the cupcakes. It's so gooey (in a good way!) 
3. Top with a cherry in the center of each cupcake and place in the fridge for at least 30 minutes, or until you are ready to chow down. 

Taco Time!

I love the portability, convenience, and individuality that comes from this folded and filled delight, known as a taco.  What I have never loved is the tortilla used to contain all the goodness. To me the tortilla detracts from the yummy filling and over powers the taco; it also overpowers the calories making the popular "Taco Tuesday" night a very unhealthy night of the week. 


What I've done here is kind of a no brainer. I've banned the tortilla and lovingly adopted the lettuce leaf. It's so much healthier to consume and filled with less guilt when you eat three or four of these suckers. 


Get in on this action; it's easy!

Ingredients:
1 tbsp coconut oil 
1 package of Boca crumbles (or any other ground meat substitute)
mushrooms, chopped (I used some maitaike mushrooms I had in the fridge)
onion, minced
2 cloves garlic, minced
bell pepper, minced (I used a small yellow, red, and orange)
poblano pepper, minced
to taste: cumin, cayenne, ground coriander, salt, fajita or taco seasoning
water
avocado, chopped
4 outer romaine leaves

1. saute onions and garlic until onion becomes translucent
2. add in sweet and poblano peppers and saute for about 5 minutes or tender
3. add in mushrooms, boca crumbles, seasoning, and water
4. cook down until water evaporates
5. stuff lettuce leaves with filling and add avocado to top

Spinach Mango Smoothie

I l.o.v.e. this smoothie, and not just for it's high nutritional value (I'm not that shallow). I actually truly enjoy the taste of this smoothie. Don't worry you don't have to pinch your nose and guzzle the whole thing as quickly as possible; and you're not the only person out there with apprehensions about drinking something so green.

There are some benefits to drinking your spinach versus eating it. We tend to speed through our meals, which means we probably don’t chew our food enough…which means less of those good nutrients can be absorbed.

When you finally try it, you will be pleasantly surprised by its not-so-green flavor. Drink this for breakfast and you'll be blown away by how much energy and confidence you acquire.

long distance breakfast date

The green confidence booster:

1 mango

2-3 handfuls fresh spinach

about 1/2 cup cold water

1/2 cup apple juice

1. Peel the mango and remove meaty flesh from stone.
2. Layer the mango slices and spinach in the blender. Add enough juice and water to make it blend-able.
3. Get your drink on.

ADDITION 3.15.2012:
VegKid and I made a variation of this smoothie this morning and let me tell you, just when I thought it couldn't get any better...IT DOES! Even VegKid said, "Oh my gosh! I'm in green smoothie paradise! I want this for breakfast, lunch, dinner, dessert, and both snacks!" (actual quote here, folks.)

2 bananas, diced and frozen
1 mango, diced and frozen

1 c fresh pineapple
3 handfuls fresh spinach

1/2 c apple juice + about 1/2 c water to get the consistency we wanted

Me and VegKid gettin' our green on

WorldVegan Saturday: G is for Greece

I was so excited to finally get to "G": I LOVE GREEK FOOD! After a consult with my token Grecian, this week's vegan menu was born. Although she did not get to taste this delicious feast, I feel like it would have more than passed the test. Check it out, this menu is approved!

Greek Salad with "Feta":

Vegan Feta-

1/4 c olive oil

1/4 c water

1/2 c red wine vinegar

2 tsp salt

1 tbsp dried basil

1/2 tsp dried oregano

1/2 tsp pepper

1 lb firm tofu, crumbled

1. Place everything but the tofu in a bowl, and whisk to combine. Add tofu, and let sit for at least an hour.
   

Salad-

2 large tomatoes, diced

1 large green pepper, chopped

1/2 large red onion, chopped

1/2 c kalamata olives, halved

2 large cucumbers, diced

1 recipe vegan feta

Salad greens, if desired

1. Place the chopped veggies into a large salad bowl, and toss. Gently stir in the vegan feta. Allow to sit at room temperature for an hour or so. Serve over greens. NOM!

Dolmas:

1 tbsp olive oil

2 onions, minced

1 1/2 c uncooked white rice

2 tbsp tomato paste

2 tbsp dried currants

2 tbsp pine nuts

1 tbsp ground cinnamon

1 tbsp dried mint

1 tbsp dried dill weed

1 tsp ground allspice

1 tsp ground cumin

8oz grape leaves, drained and rinsed

1. Heat oil in a medium saucepan over medium heat. Saute onions until tender. Stir in rice and hot water to cover. Cover and simmer until rice is half cooked, about 10 minutes.
2. Remove from heat and stir in tomato paste, currants, pine nuts, cinnamon, mint leaves, dill weed, allspice and cumin. Let mixture cool.
3. Prepare a large pot by placing an inverted plate on the bottom; this protects the dolmas from direct heat when steaming.
4. Rinse grape leaves in warm water; drain and cut off any stems. Place about 1 teaspoon of the cooled rice mixture in the center of a leaf. Fold in the sides and then roll into a cigar shape. Place in prepared pot. Repeat with remaining ingredients.
5. Pour in just enough warm water to reach the bottom of the first layer of dolmas. Cover and simmer over low heat for 30 to 45 minutes, or until rice is totally cooked. Check the water level often and add more as necessary.

Spanakopita:

1/4 c + 2 tbsp olive oil
2 bunches of spinach, rinsed very well and long stems removed
1 bunch of scallions, finely chopped
3 cloves garlic, minced
1 c chopped dill
32 oz firm tofu, drained and pressed

1/3 c fresh lemon juice

2 tsp dried oregano

dash of ground nutmeg

3/4 c ground walnuts
1/4 c nutritional yeast
1 tsp salt

several dashes fresh ground black pepper

1 box puff pastry (check the ingredient label)

1. Preheat oven to 375
2. In a large pot warm 2 tablespoons of the olive oil over medium hear for a minute or so. Add spinach, scallions, garlic, and dill. Saute till completely wilted and soft. Make sure a fair amount of liquid has sweated out of the greens. Remove from heat and set aside to cool to room temp.
3. In another bowl mash the drained tofu (can I just Add how excited I am that I got to use my TofuXpress for the first time!!). Squeeze the crap out of the spinach to remove as much liquid as humanly possible (TOFUXPRESS!). add the squeezed spinach to the tofu. Add the lemon juice, oregano, nutmeg, ground walnuts, 1/4 cup olive oil, and the nutritional yeast. Mix will with your hands, season with salt and pepper.
4. Taste the mixture; it should taste pleasantly salty and tangy. Make sure the filling has cooled to room temperature before stuffing the pastry.
5. Put the first puff pastry sheet down on a parchment paper, or aluminum foil, lined cookie sheet. Put the spinach tofu mixture on the sheet leaving about a 1 inch border of pastry. Be careful not to mound up the mixture. If you have leftover mixture, rejoice! It makes many other great dishes. Roll the second sheet out just a little bit bigger than the first and lay it over the top. Use your hands to pinch it together like you would a pie crust. Make two small slits in the top to let steam escape while cooking.
6. Bake for 20-25 minutes or until golden brown. Cut and Enjoy!



Baklava:

1 c water

1 c sugar

1 tsp vanilla extract

½ c agave nectar

3 c nuts (Pistachios, walnuts, almost, or pecans)

1 tsp cinnamon

8 oz phyllo dough , thawed

¾ c margarine , melted

1. Preheat the oven to 350 degrees F. Margarine the bottom and sides of a 9X13 - inch baking dish. 
2. In a small saucepan, heat the water and sugar until the sugar is completely dissolved. Add the vanilla and agave nectar. Simmer for 15 minutes. Remove from the heat, and set aside to cool. You want this to be completely cooled before pouring onto the baked baklava. 
3.  Pulse the nuts in a food processor until they're a coarse meal (not fine crumbs). Add the cinnamon and mix. Set aside.
4. Carefully unroll the phyllo dough from the package. Trim the stack of dough into 9x13 inch sheets, so they fit into the pan (I use Athens Fillo Dough and it fits almost perfectly, so I don't trim it down). Keep the sheets that you're not working with covered with some waxed paper and a damp cloth (the waxed paper goes directly on top of the dough, the wet towel on top. If you have a helper, they can lift the paper/cloth as needed, makes it easier). Place 2 sheets of dough in the pan, and using a pastry brush, coat the top sheet completely with margarine. Spread a thin layer of the nut mixture, add 2 more sheets of phyllo. Repeat with the butter, nut mixture, and 2 phyllo sheets until you have a total of 8 layered sheets. For the top layer, place 2-4 phyllo sheets, but this time brush margarine between each individual sheet.
5. Using a very sharp knife, carefully cut the baklava into diamond or square shapes all the way to the bottom of the pan. This is important to do now because you won't be able to cut the baklava once it's baked without crushing the pastry.
6. Bake for 45-50 minutes, or until the baklava is golden. Remove from the oven and immediately pour or spoon the (completely cooled) sauce over. Cool uncovered for at least 3 hours or overnight before serving.S