I kept it simple tonight by sauteing a ton of garlic and half an onion. While this was cooking away, I boiled a beautiful bunch of kale. When the kale was bright green and tender, I added it to the garlic/onion saute. After 15 minutes, I cut up a few slices of Tofurky Roast Beef deli meats. Serve with bread.
After three days of travel, we finally arrived in Florida late Christmas Eve. I haven’t eaten any blog worthy vegan food nor have I had the opportunity to cook much, that is until this morning. I made a simple Mexican inspired scramble, using onion powder, garlic powder, minced garlic, hot sauce, mustard, salt, pepper, and vegan Mexican cheese shreds to give it some flavor. It wasn’t the most amazing scramble, but it hit the spot this morning.
I hope you all are having a wonderful holiday!
I’m not sure if this dish is technically a stir-fry, but… close enough. It was simple and hit the spot. My apologies for the measurements with the sauce…I wasn’t expecting it to come together as nicely as it did!
Roasted Broccoli and Red Onion Stir-Fry
- 7 strips of Morning Star Chik’n Strips
- 1 c broccoli florets
- 1 small red onion, cut into bite size pieces
- olive oil
- rice vinegar
- sesame oil
- Bragg’s amino acids, to taste
- sriracha and/or red pepper flakes to taste
- The Olive Branch Oil and Spice Garlic and Cilantro Balsamic
- Preheat oven to 450F
- Coat broccoli and onion in light oil. Bake until tender (15-20 min)
- Meanwhile, brown chik’n strips in a skillet
- Then create the sauce. Add approx. 1/2 tsp of rice vinegar, agave, sesame oil, water, and balsamic vinegar. Add hot sauce and Bragg’s (or salt) to taste. Garnish with sesame seeds
A view from my kitchen window on this cold, snowy day. I am pretty sure we have around 10″ or so right now on the ground. This front seems to be hovering around central Minnesota…
After a morning of shoveling and working on my final exams, I thought a baking break was well overdue. I saw this recipe for Peanut Apple Pretzel Drops on Isa’s site and decided to give them a whirl (with a few modifications). On a day like today, an “everything but the kitchen sink” cookie sounded darn good.
Chocolate Peanut Pretzel Drops
- 2 c mini pretzels, crushed into small pieces
- 1 c roasted, shelled peanut halves
- 1 c chocolate chips
- 1 3/4 c flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 c non-dairy milk
- 2 Tbls ground flax seeds
- 1/2 c canola oil
- 1 c light brown sugar, tightly packed
- 1/3 c granulated sugar
- 1 1/2 tsp vanilla
Preheat oven to 350°F. Line baking sheet with parchment paper or spray with cooking spray.
In one of three large bowls – combine pretzel pieces, peanuts, and chocolate chips.
In bowl two – sift together flour, baking powder, baking soda, cinnamon and salt.
And, in bowl three – whisk together non-dairy milk (I used vanilla almond) and flax seeds. Add oil, brown sugar, granulated sugar and vanilla. Whisk or beat with an electric mixer until lumps of brown sugar are dissolved and mixture is very thick. To this, stir in flour mixture and mix just until dry ingredients are moistened and a thick, soft dough forms (you might want us a rubber spatula for this step). Fold in pretzel mixture and stir to completely coat everything with batter. The resulting dough will be very chunky and sticky. Drop heaping tablespoons of dough onto lined baking sheets about 2 inches apart. Bake for 14 to 16 minutes until cookies are firm and edges are lightly browned.
Coming from Minnesota, it’s really hard calling a dish a casserole. Normally we would refer to a dish such as this as a hot dish. However, I wanted to make it more recognizable. After much searching, I found a perfect recipe. It was delicious and between my roommates and I, we have plenty of leftovers!
Overall, I loved this dish for many reasons: simplicity, relatively healthy, and full of flavor. Definitely try this one out.
Vegan Tofu Enchilada Casserole by Epicurious
- 1 package extra firm tofu
- 1/4 c of nutritional yeast
- 1 clove minced garlic
- 1 tsp of salt
- 1 1/2 tsp hot sauce
- 1/2 c of diced green chiles
- 1 Tbls olive oil
- 1 red bell pepper diced
- 1 medium onion diced
- 1 tsp of cumin
- 2 big bunches of spinach, chopped
- 1 can of black beans rinsed and drained
- 1 c of corn (frozen)
- 1 32 oz can of red enchilada sauce
- 16 small corn tortillas
- Daiya cheddar cheese shreds
- Press tofu to let excess water out. Crumble tofu and mix in nutritional yeast, garlic, green chiles, salt and hot sauce into a bowl and set aside
- Saute onion and red pepper in oil. When soft, add in cumin and spinach. Then add corn and beans
3. In a separate pan, heat up the tofu mixture
4. Preheat oven to 375 F. In a 13 x 9 pan, spray with cooking spray. Pour 1/2-3/4 c enchilada sauce on bottom. Layer with tortillas with veggie mix, tofu mix, and Daiya cheese. Cover with tortillas and repeat. End with a layer of tortillas and cheese. Empty remaining enchilada sauce (I had about 1/4 c left over that I did not use)
If you ever feel a chocolate attack coming on, these are the cookies to throw in the oven. Chocolate Covered Katie knows her chocolate. These cookies turned out great and I love the small portions the recipes make. These are definitely being labeled in my recipe book as a go-to cookie.
I highly recommend you make these soon!
- 1/2 c white flour
- 1/4 c cocoa powder
- 1/4 tsp baking powder
- 1/4 tsp salt (just under level)
- 1/4 plus 1/8 tsp baking soda
- 1/4 c + 1 Tbls sugar
- 1 tsp pure vanilla extract
- 5 Tbls canola oil
- 1 Tbls almond/non-dairy milk
- 1/3 c mini-chocolate chips (or chopped regular sized chips)
- Combine dry
- Combine wet. Stir wet into dry. Fold in chips
- Roll into balls and place on a greased cookie sheet. Freeze for 15 minutes
- Pre-heat oven to 325 F, bake for 10 minutes