Archives for posts with tag: vegan

Having a long distance relationship can obviously be a bummer some times- this Valentines Day I will be frantically packing for a work trip to Honduras instead of having a romantic date. What I will say though, is that it can be super refreshing to get out of town for the weekend on a regular basis. This weekend was no exception. The cheesy nature of valentines-y things is not exactly my cup of tea, so enjoying a relaxed yet eventful weekend with my guy was the perfect substitute. This weekend literally encapsulated my favorite things:

1. VEGAN BENEDICT : I love eggs benedict (vegan, regular, whatever I can get..) so I was super stoked on this amazing breakfast that Michael made me. We used organic onion bread from Nantucket instead of english muffins and it was so. freaking. good.  I may be posting this just so that I am sure to save the recipe..

IMG_1690 IMG_1692

2. LAKE MICHIGAN : Visiting the lake is always amazing. But right now with the snow and waves frozen into heaps it was a totally new experience for me. We ran around on the snow/ice mounds until we were frozen little popsicles.

IMG_1666

IMG_1677

3. BEER : We tried Michaels home brew nut brown ale this weekend (I helped him make his first batch last time I was in Grand Rapids) and we also visited New Holland, Grand Rapids Brewing Co, and Stellas. New Holland is a staple, but it was my first time to the new Grand Rapids Brewing Co. It was packed, and the beer was actually super on point. It’s awesome to see how many breweries in Grand Rapids are thriving. Stellas is an awesome vegan friendly restaurant and bar that boasts over 200 whiskeys and GQ’s title of  best burger in America.

IMG_1697 IMG_1700

4. COFFEE : There are some great coffee options in Grand Rapids. Rowster and Madcap are the ones to hit up! No one makes a cap quite like Rowster.

IMG_0953 IMG_0959

Aaaaaaand of course, I enjoyed some great hockey and spending time with my amazing boyfriend.

// Megan //

Advertisements

 

This is one of my original recipes that I’m pretty proud of. One night I had some friends coming over for dinner and I didn’t have a lot of money to spend on ingredients so I whipped this up with what I had around the kitchen. I recreated this recipes again last week (with a little more intention this time) and it turned out just as great.

Ingredients:

-1 medium pepper

-1 sweet onion

-1 extra large or two normal sized sweet potatoes

-1 can black beans, strained and rinsed

-A jar of salsa. I used Mrs. Renfro’s Raspberry Chipotle salsa this time, which complimented the sweetness of the sweet potatoes really well!

-Sour cream (I’ve done this vegan- with Tofutti brand or you can just use regular sour cream).

-A few avocados for garnish

-2 tbs minced garlic

-A tsp cumin

-Powdered cayenne pepper, to taste

-Tortillas

IMG_1642

 

I start by cutting everything up, the peppers, onion and sweet potatoes. I fry the pepper and onion with cumin, garlic, cayenne and a little olive oil. While that is getting nice and caramelized I boil the sweet potato. I do it in a wok so that I can later use that to mix together all of the enchilada filling. After the sweet potato chunks are softish and the peppers and onions are cooked to your satisfaction, strain the water out of the wok and mix all ingredients together. Add the black beans, sour cream and about 2/3 cup of salsa to the mix at this time too. I go pretty light on the sour cream, but if you want them to be creamier you could add more and add cheese. I honestly think they are great without it so I’d prefer to skip the extra calories and fats. Grease some pans and roll up tortillas with about 3/4 cup of filling in them. I used almost the whole remainder of the jar of salsa on top. Bake for about 15 minutes at 350 degrees or until the tortilla is nice and crispy.

 

 

IMG_1644

Good as a stand alone dish or with some sort of salad on the side. Garnish with avocado for a little extra tastiness!

IMG_1645

 

// Megan //

Okay, so I know pumpkin is a fall flavor yadda yadda.. but me and Michael love pumpkin flavored everything all the time. Here is a favorite recipe that we sometime use for vegan pumpkin pancakes that I would seriously recommend! IMG_0799

A stack of delicious pancakes and my all time favorite mug!

IMG_0797

We tossed chocolate chips into some of these and it was awesome. As the original recipe states, they’d also be great with some dried cranberries. Great for a weekend breakfast.

Laura and I are back from a nice long holiday hiatus! And what could be a better first-post-of-the-year than a healthy, low-calorie meal. As per usual, I’ve made some new health related resolutions so expect more healthy, vegan food posts in the near future!

These lettuce wraps are one of my favorite things to make for guests because it’s really just a more impressive way to serve stir fry. Also, I tallied up the calories in this recipe, and it comes out to about 250 calories a wrap!  I’ll post the recipe as we made it last night, (it was particularly delicious) but you can really use any stir fry ingredients, rice or rice noodles, and hoisin wrapped in lettuce and it’s super yummy.

What you’ll need:

+ 1 head lettuce

+ marinated tofu (we used west soy teriyaki)

+ 1 onion, chopped

+ 1/2 red pepper

+ 1 head broccoli, cut small

+ rice noodles (or just rice) prepared

+ 2 tbs hoisin (and additional for each wrap)

+ 2 tbs soy sauce

+ 1 tbs Sriracha

+ green onions, optional for garnish

IMG_1586

First, I fried up all the veggies in some olive oil. While they were cooking I made the rice noodles. When the veggies were getting closer to done, I tossed in the diced up marinated tofu. Since it doesn’t really need to cook and I didn’t want it to lose too much of the firmness I only cooked it for a few minutes. I added the soy sauce, sriracha, and hoisin at this point just to heat and to coat all of the stir fry.

IMG_1590

To assemble the wraps, carefully peal a piece of lettuce off the head. Apply a layer of hoisin as a kind of paste for your other ingredients. Then put a layer of rice or rice noodles on that, and some stir fry on top. Garnish with green onions and lots of sriracha.

IMG_1589

Note! Everything in this recipe is vegan, BUT we realized this morning that the Sriracha shown in this picture is not vegan. It is super tasty (if you are a meat eater) but it does contain anchovy. Bummer! Usually Michael checks the ingredients on everything, but hot sauce is normally safe… I guess not this time!

If you know my boyfriend at all, then you probably know about his vegan pizza obsession. It’s his favorite thing to whip up on the fly, especially because both of us usually have all the ingredients on hand. The best part about pizza is the endless possibilities, here are just a few of the pizzas we’ve done recently:
Fried Veggie Pizza:
IMG_1490

IMG_1500

Taco Pizza! We used guac as sauce, and topped with taco tempeh, daiya, black beans, and cilantro.

IMG_1526

SO, the thing that makes these pizzas especially good is the homemade crust. And it’s fast, too! What you’ll need:

1/2 cup warm water
1 tbsp fast rising yeast
1 tsp salt
3/4 tsp garlic powder
2 tbsp vegetable oil (any oil will work)
1 1/4 cups flour

If you don’t have a rolling pin, you should double this recipe (it’s tough to spread otherwise). I recommend using a fork for these next steps… Mix warm water and yeast in a mixing bowl. Mix in salt, garlic powder, and oil. Mix in flour. At this point, use your hands to continue mixing the dough. Now you can either let the dough sit and expand, or you can just go for it. Either way works.

Once you spread the dough, top with whatever you want, and cook in the oven at 400°F. Should take around 10 minutes to cook (maybe more, maybe less). Just make sure the crust is firm and the bottom doesn’t burn.

IMG_1495

Look at the happy pizza bb!

Yesterday me and Michael made a delicious asian-inspired dinner! The quantities I’ve included in the recipe below are rough estimates.. so play around with the sauce until its the right balance of sweetness & vinegar.

IMG_1485

What You’ll Need:

-Rice noodles (this would also be good just served over rice)

-1 block extra firm tofu, diced/drained/pressed

-1 head of broccoli

-3/4 cup diced mushrooms

For the sauce:

-2 tablespoons soy sauce

-3 tablespoons Hoisin

-2 tablespoons rice vinegar

-1 tablespoon sesame seeds

-1 teaspoon ginger

-2 tablespoons minced garlic

-2 tablespoons cornstarch

-1/2 teaspoon orange zest

-1/2 cup water

-1 1/2 tablespoons sugar

-1 tablespoon sambel olek or Sriracha

I started by frying the broccoli and tofu with just a little oil. If you have sesame oil on hand that is best for this flavor profile. Once the broccoli has softened up a bit, add the mushrooms and fry for a little while longer. While you are doing this prepare the rice noodles according to package, usually you just let them sit in hot water for about 8 minutes. If you can multitask well start the sauce now too. I mixed all the ingredients in a sauce pan and then slowly added the cornstarch (mixed with cold water!) and whisked it together over medium heat. When all separate components are done cooking (you’ll know the sauce is done once it has thickened up) mix everything together in large wok and cook together for a minute or two to let the flavors meld a bit. Serve and enjoy! Great with green onion or cilantro for garnish. We ate this with summer rolls as a side!

Image

Green bean casserole is definitely one of my favorite parts of the Thanksgiving feast at my house. Having a lot of vegan friends, and a sister-in-law who is lactose intolerant, definitely called for making a dairy-free version of this classic holiday treat! This is the recipe I came up with a few years ago that allows for a relatively quick version of a vegan cream of mushroom soup. That way you can make this all in one go.

Ingredients:
1 cup chopped mushrooms
2tb chopped onion
1/2 clove garlic chopped
2tb Earth Balance or other butter substitute
2-3tb
 flour
1 8oz can vegetable broth
1/4 cup soy or almond milk
1/2 cup Tofutti Sour Cream
salt & pepper
1/8 tsp pepper
2 cans french cut green beans, drained.
1 container french onions

First make the soup:
1.) Sauté mushrooms, garlic, and onion in a pot with 1-2tb Earth Balance.
2.) Once the mushrooms are brown, gradually whisk in 2-3tb flour and 6 oz vegetable broth. Keep whisking until it starts to thicken. ALWAYS continue whisking, or the soup will clump up.
3.) Whisk in 1/4 cup soymilk.
4.) Whisk in 1/2 cup Tofutti sour cream. Continue whisking and it’ll keep thickening.
5.) Add salt and pepper to taste. Once the soup reaches desired consistency, let it simmer on low while you get the beans ready.

From this point you just follow the classic French’s green bean casserole recipe with your vegan soup!

6.) Drain beans and put them in the casserole dish.
7.) Mix in soup, 1/8 tsp pepper and about a handful or so of the French onions.
8.) Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture.
9.) Sprinkle the remaining onions over the top, and bake for 5 more minutes or until the onions are golden brown.

Enjoy!

// Laura Jude //

Here is a favorite healthy snack of mine! I used to work next door to this delicious noodle bar and I would order these on a regular basis for a little pick me up. Image

Summer rolls! They are easy to make and even easier to eat ALL THE TIME. all the ingredients for these are super cheap, which is why me and Michael used to make them a lot when we were both broke students. They make a great side to any asian inspired meal, or a great snack to have on hand.

Here’s what you’ll need:

-Rice paper rounds

-Bean thread noodles

-matchsticked carrots

-matchsticked cucumber

-cilantro

-napa cabbage

-hoisin

-avocado

-fried tofu, optional

Make noodles by placing in bowl and covering with boiling water. Strain and rinse with cool water after 15 minutes, so as not to over cook. Get all your supplies ready and easily accessible, because its better to do the next part a little quick. Soak rice paper in a flat bowl of warm water one at a time for 30 seconds to a minute, and then remove from bowl and add fillings. I find putting the cabbage and cilantro on the bottom works the best, then chopped veggies, then tofu on top. Roll the paper closed like you would a burrito; fold in the sides and then roll it together. The moisture of the rice paper will hold the whole thing together. And voila! repeat process until you’ve made enough little rolls to satisfy your appetite! I usually make a lot. Great with hoisin sauce for dipping!

Image

A refreshing and energizing meal!

What you’ll need:

-1 bunch kale

-1 large ripe avocado

-1 can of corn

-Red pepper, diced

-Sweet onion, diced

-Fresh garlic

-Olive oil

-Sea salt

To prepare wash kale thoroughly and mash the avocado into the kale. Use your hands to massage the smashed ‘cado into the kale, this feels a little yucky but it totally changes the consistency of the raw kale and makes it so much better! Fry up the corn, pepper and onion in some olive oil. Mix together and add a generous amount of sea salt. Another super simple recipe! I love having leftovers of this on hand in the fridge for a quick protein rich snack or light meal.

Image

This is one of my favorite quick, healthy, vegan meals. It seriously takes about 20 minutes from start to finish, which makes it one of my lazy-day go to dinners. This is one of those things that I’ve thrown together for friends when I wasn’t expecting to be cooking dinner for other people and they rave about it after and ask me for the recipe.

Here’s what you’ll need:

-Broccoli slaw

-Marinated tofu (or sub tempeh, chicken, whatever!)

-Soy sauce

-Chick peas (optional)

-Peanut butter

-Hoisin

-Sesame oil (sesame is best but EVOO works fine!)

-Hot sauce, I like Clancy’s Fancy with this

-Cilantro, optional for garnish

Put a good amount of sesame oil in wok and fry together broccoli slaw, tofu and garbanzo beans until the slaw wilts down a bit. I’ll usually mix up the sauce in a separate bowl, adding together soy sauce, hoisin, peanut butter and hot sauce to taste. If you have peanut sauce on hand you can obviously use this too, but I like making up my own. Mix sauce into pan and let it all simmer for a few minutes, and voila! Instant yums!

%d bloggers like this: