All posts by marcelliegrows

Easy vegan tacos with zesty seasoned fries!

This turned out to be an amazing dinner. It already would have been great, but then the hubby pulled some vegan bacon out of the freezer and took these tacos to the next level 🙂  It was a perfect Friday night dinner and pretty easy.  Use pre-made vegan refried beans if you choose, but with the instant-pot, making some from scratch takes very little time, so I did it.  Have fun, get creative, and enjoy!
-Refried beans (I simply cooked dry pintos and then drained, rinsed, and mashed them with some hot sauce)

-corn tortillas (TJs are vegan and 99cents)

-fresh limes 

-avocado

-red onion/carrot/asparagus chopped

-Vegan bacon (optional but awesome, we used This one)

-hot sauce (TJs green hot sauce)

-russet potatoes and sweet potatoes cut into fries

-a few Tbs olive oil

-harissa seasoning

-garlic powder
Here’s all I did:

1. Made pinto beans in my instant pot. Rinsed, drained, mashed with some jalapeño hot sauce, set aside.

2. Chopped veggies and sautéed on the stove with some coconut oil, lime, and chili flakes, set aside.

3.Cut potatos into wedges, threw in a bowl, tossed with harissa and garlic powders, baked inthr over 400F for 20 minutes.

4. Cooked vegan bacon on stovetop per package instructions (This).

5. Cut limes and avocado for garnishing

6. Put tortillas in warm oven (now off) for 5 min to warm.

7. Assembled the heck out of em and enjoyed! Put some of those spicy fries on your taco for added yummmmm

Holy Cream Sauce! (Vegan Fettuccini Alfredo)

This is SO easy and SO tasty, so creamy and shockingly vegan! Really a 10 minute meal. Boom. And SO SO YUMMMYYYYYY! I really cannot believe this is dairy free, and I know exactly what I put in there! I was whipping this up tonight for an Italian themed potluck at work tomorrow. I couldn’t help but also prep my favorite vegan ravioli, bought in bulk from Rainbow Grocery. I just tossed those in olive oil (after cooking) and threw in some fresh veggies. But back to the fettuccini alfredo: I had been seeing recipes for this on the vegan-cookingsphere for some time, and finally compiled the best ideas I saw (and the most accessible to my pantry), and experimented. I was not disappointed. We will see how it goes over tomorrow with my omnivore colleagues, but for now, I am very happy and full 😀

You need:

10-12 oz dry fettuccini noodles (check for egg/dairy before buying!)

1 cup raw cashews

1.25 cup hot water (more if needed to blend)

1.5 TBS nutritional yeast

1 TBS tahini

1 TBS Better Than Boullion

1 TBS crushed garlic

2-3 cups steamed cauliflower

Combine all ingredients (except noodles!) in high speed blender while boiling pasta till al dente. Pour cream sauce over noodles, tossing well. Sprinkle with black pepper to serve. I also added in some veggies for texture and nutrients 🙂

That is all, enjoy!!

Haven’t Posted in Months!

And am only recently getting back into cooking. I hope to get this blog back up and running soon! The main reason for my absence is that we got married! And I was working full time while planning our Lake Tahoe soirée, so recipes were the last thing on my mind. It has been a whirlwind year, my sister got married this summer too, and only recently have we been back in the kitchen. Also of note, my carnivore of a husband went vegan about a month ago, and so it has been fun eating mostly the same foods! Tonight we made spaghetti and "meat"balls, plus he had some staggeringly authentic tasting "Beyond Burgers". If you love burgers and think you could never give those up, get yourself on over to Safeway. But if you live near us, good luck because my man is singlehandedly keeping the company in business, and there might not be any left in stock! These 100% vegan burgers are in the refrigerated meat section, and are startlingly meaty in both texture and taste. Utterly convincing.

So instead of my own recipe tonight, I'll post a link to the Beyond Burger and to the vegan meatball recipe I pulled from Pinterest and enjoyed tonight! Bon appetit!

http://beyondmeat.com/products/view/beyond-burger

http://www.hummusapien.com/vegan-meatball-subs/

Vegan Spinach Artichoke Dip

This is one of those sneakily vegan dishes perfect for parties! Sneaky because it doesn’t seem vegan or taste vegan, but it is! This recipe is festive, rich, and tasty! Some years ago I posted a healthy spinach artichoke dip here that used greek yogurt. Since I used some soy yogurt in this recipe, this one isn’t a huge change, but better to have a dairy free recipe. Delicious and nutritious 🙂 I recommend using a cast iron skillet so you can throw it in the oven at the end to broil the cheese.
You need:

1 can drained garbanzo beans

1/2 cup plan soymilk

2-4 TBS tahini (to taste)

1/2 lemon juiced

2-3 TBS nutritional yeast

5 cloves garlic

1 onion chopped

1 bag frozen spinach or 2 large bags fresh spinach

1 bag frozen artichoke hearts

Salt/pepper/crushed red pepper to taste

Vegan mozzarella cheese shreds (optional, but presentation points)

Blend garbanzos, soymilk, tahini, soy yogurt to make cream sauce. Sauté onion/garlic, adding chopped spinach and frozen artichokes. Combine with cream sauce, then throw cheese on top to melt and turn off heat. Finally, for he perfect bubbly crust, put cast iron skillet in oven to broil for 5min.
Enjoy!

Vegan Sugar Cookies

So I know, these are conspicuously Christmas colored and it’s January, but what can I say, I got behind on blogging over the holidays! But here’s the thing, these tasty sugar cookies can be decorated for any holiday, say Valentine’s Day, or Chinese New Year, or just roll them in cinnamon/sugar to make snickerdoodles, these are amply customizable. So, if Christmas is so last year, or you do not celebrate it at all, just imagine whatever color you prefer in lieu of the red/green sprinkles! These are that awesome mix between crunchy yet chewy, and just taste like cookies, not vegan cookies, just cookies!! 

You need:

1 cup vegan butter or shortening (I used a nutivia variety that is bright yellow to simulate that buttery look)

1.25 cup powdered sugar

1/2 cup stevia

2 tsp vanilla

1/2 tsp salt

1/2 tsp baking powder

2.5 cups flour (I used a sprouted wheat flour)

Sprinkles or coconut flakes, or cinnamon/sugar (optional)
Mix all ingredients (except sprinkles) well, form into 1 inch balls, press balls flat into round cookies with a spoon, then press into sprinkles. If doing snickerdoodles, roll balls into cinnamon/sugar before pressing them out flat. These don’t expand or rise that much, so just shape them how you want them to be out of the oven. Place on parchment paper and bake at 375 for 9 minutes. Let cool and then enjoy!

Crispy Tofu Nuggets

Wow, I just realized I eat these at least once a week and yet the last tofu nugget recipe I posted had eggs in it, which i no longer use! So here is my standby version, my weekly staple recipe! What I love about this recipe is the crispy texture, the ease of making, and the downright comfort food nature! Puréed chicken parts be gone, I’m much more comfortable eating smushed soybeans instead 😀  The other great thing about using tofu, is that its already moist nature means you don’t need an egg wash or any other kind of coating to make your breading stick. Just gently blot the sliced tofu rather than pressing out all the moisture, and you are ready to press it into the breading!
You need:

-Firm to extra firm tofu, cut into your favorite nugget size/shape

-Masa harina flour or fine cornmeal

-Seasoning (I use an all-purpose seasoning mix that includes onion/garlic/pepper/parsely/basil/thyme etc..)

-(optional) Panko bread crumbs

-(optional) Crushed red pepper flakes.
Preheat oven to 375F and cut your tofu into little nuggets. Gently blot off excess moisture but don’t press all the liquid out; you need some to make your breading stick!  Next, mix your herb seasoning with your masa harina, I recommend a 1:2 ratio of herbs to cornmeal. Sometimes I mix in a little bit of panko crumbs and crushed red pepper flakes, so feel free to play around with your favorites, but I find this works best if the the fine cornmeal or masa harina flour is the breading ingredient you have the most of!  Place breaded nuggets on a lined baking sheet (parchment paper or silpat recommended so you don’t even need an oil spray) and bake for 20 min. If you like extra crispy, you can then flip and bake another 5-10 minutes, but I usually just take them out after cooking for 20 minutes on one side only. This results in crispy edges but a soft inside!

I love to bake some sliced potatoes or sweet potatoes simultaneously for a wonderfully healthy fast food-esque meal, that is quick, easy, and best served with ketchup!

FYI, my favorite ketchup brand to have with these is Muir Glen. I also like to put the tofu nuggets (and potato fries) inside butter lettuce leaves like little crunchy comfort food tacos!  Simple, satisfying, done. Enjoy!!

Chocolate Berry Mini Muffins

If you follow this blog, you know I love chocolate. I’ve made chocolate muffins before, but here’s a recipe with a berry twist. Using puréed fruit is a simple substitute for shortening or oil, and also adds some natural sweetness and flavor. This is a one blender recipe, all you have to do is stir in the cacao nibs after blending everything together, fill the muffin tins, and pop em in the oven. I like to use mini muffin tins for faster cooking and easy snacking!

You need:

Agave 1/2 cup 

Molasses 1/4 cup 

Cacao nibs 1/2 cup

Carob powder 1/2 cup

Vanilla 1 tsp

Cinnamon 1 tsp plus dusting on top 

1.5 cup mixed berries

Soymilk 2/3 cup

Wheat bran 1/2 cup

Oat flour 1.5 cup

1 tsp apple cider vinegar

Baking powder 1 tsp
Bake 375 x16 min for mini muffins. Let cool and enjoy!