This is probably my favorite cornbread recipe ever because it is almost like eating cake. Because this is gluten-free it may be a bit more crumbly than you are used to but it tastes so good that you won't mind. Be sure to use a fine, blanched almond flour for this recipe; a coarser type more like almond meal won't give you the same result.
1 c cornmeal
1 c almond flour, sifted
2 tsp baking powder
½ tsp salt
¼ tsp xanthan gum
1 TBSP ground flax seed + 2 TBSP warm water
¼ c safflower oil or other mild oil (walnut oil is actually great but not all walnut oil has a flavor I'd recommend)
¼ c agave
1 c unsweetened almond milk
Preheat oven to 350. In a medium to large mixing bowl, stir together dry ingredients. In a separate small bowl or measuring cup, stir together flax and water and allow that to sit for a few minutes then add it to dry ingredients. Add remaining ingredients and stir until lumps are gone. Grease an 11x7 (or similar size) glass baking dish with vegan margarine/oil or spray it with cooking spray. Alternately, you can use muffin tins with liners (this makes about 12 muffins). Pour the batter in, ensuring it spreads evenly, and bake for 25 to 30 minutes or until done (edges will brown slightly and knife inserted in center will come out clean).
Thursday, November 20, 2014
Saturday, September 13, 2014
Black-eyed Pea Soup
This is a hearty, flavorful soup with a slightly spicy, smoky kick to it. Sadly, as soup is not the most photogenic food, I don't have any decent photos to include.
2 TBSP safflower oil
2 large green bell peppers, diced (about 3 cups)
1 very large (or 2 medium) Vidalia onion, diced (about 3 cups)
1 to 1.25 lb white mushrooms, stemmed and cut into 1” pieces about 0.25” thick
4 medium tomatoes, diced (about 3 cups)
24 oz frozen black-eyed peas
6 or 7 cups vegan “chicken” broth or vegetable broth
½ tsp salt
1 tsp ground black pepper
1 tsp smoked paprika
4 bay leaves
2 TBSP Earth Balance soy free buttery spread
½ cup organic potato flakes
In a large stock pot, heat oil over medium. Add pepper and onion and cook covered, stirring periodically, until the onions and peppers start to soften. Add the mushrooms, tomatoes, black-eyed peas, and broth before turning the heat up to high. Combine salt, pepper, and smoked paprika and stir them into the soup along with the potato flakes. Gently stir in the bay leaves and buttery spread. Once the soup reaches a boil, cover it again and turn the heat to low. Simmer until all the vegetables and the black-eyed peas are tender. Remove the bay leaves before serving.
Notes:
For the broth, my first choice is definitely vegan “chicken” broth. Both Better Than Bouillon and Edward & Sons make it, the former is paste while the latter is cubes. Make it with at least as much bouillon as the package says to use, possibly extra to suit your taste.
If you wish to substitute canned black-eyed peas for frozen, be aware that they will be softer; frozen works best in this recipe.
To lower the fat content, skip the oil and use the buttery spread to cook the onions and peppers instead of adding it later.
Do not use regular paprika in place of smoked paprika! The smoked paprika gives this soup a delightful smoky flavor that you won’t get from regular paprika.
This makes a lot of soup because I like to make enough to have leftover soup to last several people for days. If you want to make a smaller amount of soup, see the halved ingredients list below:
Half Recipe Ingredients
1 TBSP safflower oil
1 large green bell peppers, diced (about 1.5 cups)
1/2 very large (or 2 medium) Vidalia onion, diced (about 1.5 cups)
8 to 10 oz white mushrooms, stemmed and cut into 1” pieces about 0.25” thick
2 medium tomatoes, diced (about 1.5 cups)
12 oz frozen black-eyed peas
3 or 3.5 cups vegan “chicken” broth or vegetable broth
1/4 tsp salt
1/2 tsp ground black pepper
1/2 tsp smoked paprika
2 bay leaves
1 TBSP Earth Balance soy free buttery spread
¼ cup organic potato flakes
2 TBSP safflower oil
2 large green bell peppers, diced (about 3 cups)
1 very large (or 2 medium) Vidalia onion, diced (about 3 cups)
1 to 1.25 lb white mushrooms, stemmed and cut into 1” pieces about 0.25” thick
4 medium tomatoes, diced (about 3 cups)
24 oz frozen black-eyed peas
6 or 7 cups vegan “chicken” broth or vegetable broth
½ tsp salt
1 tsp ground black pepper
1 tsp smoked paprika
4 bay leaves
2 TBSP Earth Balance soy free buttery spread
½ cup organic potato flakes
In a large stock pot, heat oil over medium. Add pepper and onion and cook covered, stirring periodically, until the onions and peppers start to soften. Add the mushrooms, tomatoes, black-eyed peas, and broth before turning the heat up to high. Combine salt, pepper, and smoked paprika and stir them into the soup along with the potato flakes. Gently stir in the bay leaves and buttery spread. Once the soup reaches a boil, cover it again and turn the heat to low. Simmer until all the vegetables and the black-eyed peas are tender. Remove the bay leaves before serving.
Notes:
For the broth, my first choice is definitely vegan “chicken” broth. Both Better Than Bouillon and Edward & Sons make it, the former is paste while the latter is cubes. Make it with at least as much bouillon as the package says to use, possibly extra to suit your taste.
If you wish to substitute canned black-eyed peas for frozen, be aware that they will be softer; frozen works best in this recipe.
To lower the fat content, skip the oil and use the buttery spread to cook the onions and peppers instead of adding it later.
Do not use regular paprika in place of smoked paprika! The smoked paprika gives this soup a delightful smoky flavor that you won’t get from regular paprika.
This makes a lot of soup because I like to make enough to have leftover soup to last several people for days. If you want to make a smaller amount of soup, see the halved ingredients list below:
Half Recipe Ingredients
1 TBSP safflower oil
1 large green bell peppers, diced (about 1.5 cups)
1/2 very large (or 2 medium) Vidalia onion, diced (about 1.5 cups)
8 to 10 oz white mushrooms, stemmed and cut into 1” pieces about 0.25” thick
2 medium tomatoes, diced (about 1.5 cups)
12 oz frozen black-eyed peas
3 or 3.5 cups vegan “chicken” broth or vegetable broth
1/4 tsp salt
1/2 tsp ground black pepper
1/2 tsp smoked paprika
2 bay leaves
1 TBSP Earth Balance soy free buttery spread
¼ cup organic potato flakes
Wednesday, May 15, 2013
Product Review: Vegan Cuts Snack Box
Last month the nice people at Vegan Cuts sent me one of their monthly subscription Snack Boxes for review. Needless to say, I was very excited about the idea of getting an assortment of vegan goodies to try & eagerly awaited the Snack Box's arrival. While I have never personally subscribed to a "monthly box" service like this, I know that one of the main concerns people have about them is whether or not the contents of the box will be things you'd actually want to try. To put it simply, the Vegan Cuts Snack Box did not disappoint!
Rather than listing what was in the box, here are some pictures from when I opened it:
As you can see, there were a lot of vegan snacks to try! Almost all of them are things that I would have picked for myself to try if they happened to be on the shelf in a store where I buy groceries. Of course, having everything in the box be a surprise, like opening a care package from a a cool vegan friend, was pretty fun! Even though not everything in the box turned out to be my cup of tea, there were some things I ended up really liking a lot and would definitely look to buy in a full size package (the Oloves Lemony Lover and Food Should Taste Good Sweet Potato chips top that list). The best thing about the Vegan Cuts Snack Box was the opportunity to try a variety of vegan goodies that I would otherwise have probably never gotten to the chance to taste because they just aren't available in stores near where I live.
For the monthly fee of $19.95 you get a Snack Box containing 7 to 10 different vegan goodies, mostly gluten free, delivered to your door (no shipping charge in the US, $8 to Canada, $15 to elsewhere).
If you are interested in trying the Vegan Cuts Snack Box you can get information or subscribe here: http://vegancuts.com/subscription
***NOTE***
There are different products in the box each month. The box I received for review included Teeccino, 22 Days, Teese, Food Should Taste Good, Skinny Pop, Oloves, Parmela*, Milas, and Meow Meow Tweet* (plus a couple of coupons).
* Parmela & Meow Meow Tweet were the only two I couldn't try (one has soy & the other eucalyptus) but they sound really good & I wish I could!
Rather than listing what was in the box, here are some pictures from when I opened it:
As you can see, there were a lot of vegan snacks to try! Almost all of them are things that I would have picked for myself to try if they happened to be on the shelf in a store where I buy groceries. Of course, having everything in the box be a surprise, like opening a care package from a a cool vegan friend, was pretty fun! Even though not everything in the box turned out to be my cup of tea, there were some things I ended up really liking a lot and would definitely look to buy in a full size package (the Oloves Lemony Lover and Food Should Taste Good Sweet Potato chips top that list). The best thing about the Vegan Cuts Snack Box was the opportunity to try a variety of vegan goodies that I would otherwise have probably never gotten to the chance to taste because they just aren't available in stores near where I live.
For the monthly fee of $19.95 you get a Snack Box containing 7 to 10 different vegan goodies, mostly gluten free, delivered to your door (no shipping charge in the US, $8 to Canada, $15 to elsewhere).
If you are interested in trying the Vegan Cuts Snack Box you can get information or subscribe here: http://vegancuts.com/subscription
***NOTE***
There are different products in the box each month. The box I received for review included Teeccino, 22 Days, Teese, Food Should Taste Good, Skinny Pop, Oloves, Parmela*, Milas, and Meow Meow Tweet* (plus a couple of coupons).
* Parmela & Meow Meow Tweet were the only two I couldn't try (one has soy & the other eucalyptus) but they sound really good & I wish I could!
Saturday, March 9, 2013
5 Minute 3 Ingredient Vegan "Parmesan"
That's right -- you are 5 minutes and 3 ingredients away from vegan "Parmesan"! This isn't like the soy-based vegan parm that you can buy (like Galaxy Foods) which melts a bit and tastes almost exactly like the dairy version. It is totally different but totally delicious! I just call it parm because I use it in the same way: sprinkled on pasta or veggies; it even works really well as a breading in some recipes (sorry, not posted yet!). This vegan parmesan happens to be not only dairy free but also soy free and gluten free, plus it is made with walnuts (which have omegas) and nutritional yeast (which has b12 and other vitamins).
2 cups shelled walnuts, halves or pieces
1/2 cup nutritional yeast
1 tsp sea salt
Combine all ingredients in your food processor and pulse until the walnuts are in small bits; you should be able to sprinkle the parm like crumbs. Check frequently to avoid turning it into a sort of nut butter. Yields about 2 1/8 to 2 1/4 cups. Store in an airtight container in your refrigerator.
*** NOTES ***
If you happen to buy the Nutritional Yeast that comes in a shake-top container (like Red Star), saving the containers to use with this works really well!
It is best to sprinkle this parm on top of food when you are ready to serve/eat it rather than putting it on before cooking or reheating food; it won't melt but the nutritional yeast will get kind of mushy if it sits on something moist.
* Loosely adapted from a recipe in The Starch Solution by John and Mary McDougall
2 cups shelled walnuts, halves or pieces
1/2 cup nutritional yeast
1 tsp sea salt
Combine all ingredients in your food processor and pulse until the walnuts are in small bits; you should be able to sprinkle the parm like crumbs. Check frequently to avoid turning it into a sort of nut butter. Yields about 2 1/8 to 2 1/4 cups. Store in an airtight container in your refrigerator.
*** NOTES ***
If you happen to buy the Nutritional Yeast that comes in a shake-top container (like Red Star), saving the containers to use with this works really well!
It is best to sprinkle this parm on top of food when you are ready to serve/eat it rather than putting it on before cooking or reheating food; it won't melt but the nutritional yeast will get kind of mushy if it sits on something moist.
* Loosely adapted from a recipe in The Starch Solution by John and Mary McDougall
Tuesday, February 19, 2013
Mushroom Gravy
There are a lot of fancy mushroom gravy recipes out there with many ingredients and sometimes hours of cooking time. This recipe is a for a basic mushroom gravy with only four ingredients and minimal prep and cooking time. Makes about 1 to 1.5 cups, enough for two to three people.
Ingredients:
1 8oz package of white button mushroom (similar types of mushrooms should work too, like portabella or cremini)
1 cup water
1 cube Edward & Sons organic "not-beef" bouillon *
1 TBSP non-gmo or organic corn starch **
Wash the mushrooms, remove the stems, and cut them into pieces roughly the size of a nickel or quarter and 0.25" thick. In a saucepan, heat the water over high and add the bouillon cube, stirring to dissolve. When it boils, add the mushrooms, stir, cover with a tight fitting lid, and reduce the heat to medium or so. Allow the mushrooms to cook until they are quite tender, at least 15 minutes but probably longer (just check them periodically). Once they mushrooms are done, removed them from the pan and set aside. Return the pan to medium and a small whisk to stir in the corn starch. Keep whisking gently over medium heat until the liquid becomes somewhat translucent and thickens. Stir in the mushrooms, remove from heat, serve hot and enjoy!
* This makes the gravy salty so do not use this and serve with food that is already salty. If you want to use this gravy with salty food or are watching your sodium intake, try using only part of the cube or use a low-sodium bouillon or broth instead.
** This amount of corn starch gives you a thin gravy. For a thicker version, just increase the corn starch a bit. Other thickeners, like tapioca starch or arrowroot, will have different results so you may need to make adjustments for those.
Ingredients:
1 8oz package of white button mushroom (similar types of mushrooms should work too, like portabella or cremini)
1 cup water
1 cube Edward & Sons organic "not-beef" bouillon *
1 TBSP non-gmo or organic corn starch **
Wash the mushrooms, remove the stems, and cut them into pieces roughly the size of a nickel or quarter and 0.25" thick. In a saucepan, heat the water over high and add the bouillon cube, stirring to dissolve. When it boils, add the mushrooms, stir, cover with a tight fitting lid, and reduce the heat to medium or so. Allow the mushrooms to cook until they are quite tender, at least 15 minutes but probably longer (just check them periodically). Once they mushrooms are done, removed them from the pan and set aside. Return the pan to medium and a small whisk to stir in the corn starch. Keep whisking gently over medium heat until the liquid becomes somewhat translucent and thickens. Stir in the mushrooms, remove from heat, serve hot and enjoy!
* This makes the gravy salty so do not use this and serve with food that is already salty. If you want to use this gravy with salty food or are watching your sodium intake, try using only part of the cube or use a low-sodium bouillon or broth instead.
** This amount of corn starch gives you a thin gravy. For a thicker version, just increase the corn starch a bit. Other thickeners, like tapioca starch or arrowroot, will have different results so you may need to make adjustments for those.
Sunday, February 17, 2013
Enter the Muir Glen Fire Roasted Tomato Soup and Chili Throwdown
A while back, Muir Glen sent me some of their canned tomatoes. I'm not that big a fan of most canned tomatoes so it was a real surprise when I tried their Organic Fire Roasted Diced Tomatoes in a pot of chili and LOVED them! If you haven't tried them yet then you are missing out.
Muir Glen just contacted me again about a recipe contest featuring, you guessed it, their Fire Roasted tomatoes! I am happy to pass this info along to my readers so you can enter your best tomato soup or chili made with fire roasted tomatoes.
Take a peek at the nice prizes the winner gets:
Not pictured: the title of "Muir Glen Soup and Chili Master" and an honorary plaque.
Here are the details:
"Are soup and chili your claim to fame? If so, we’re challenging you to put a twist on your tried and true recipes using Muir Glen Fire Roasted Tomatoes in our first annual Soup and Chili Throwdown. Get your creative juices flowing for a chance to win your own stash of soup and chili-worthy Muir Glen Organic Fire Roasted Tomatoes (recipient of the 2012 Bon Appétit Seal of Approval), a tomato red Le Creuset stock pot and a set of tomato serving bowls. Plus, the grand prize winner will walk away with the title of Muir Glen Soup and Chili Master and an honorary plaque, which will be yours to defend in next year’s Throwdown. Contest ends 2/28."
Enter at http://www.muirglen.com/connect/sweepstakes
I would love to hear about your entries but make sure you actually visit that link to submit them.
Perhaps you have a winning tomato soup or chili recipe up your sleeve! Good luck!
Muir Glen just contacted me again about a recipe contest featuring, you guessed it, their Fire Roasted tomatoes! I am happy to pass this info along to my readers so you can enter your best tomato soup or chili made with fire roasted tomatoes.
Take a peek at the nice prizes the winner gets:
Not pictured: the title of "Muir Glen Soup and Chili Master" and an honorary plaque.
Here are the details:
"Are soup and chili your claim to fame? If so, we’re challenging you to put a twist on your tried and true recipes using Muir Glen Fire Roasted Tomatoes in our first annual Soup and Chili Throwdown. Get your creative juices flowing for a chance to win your own stash of soup and chili-worthy Muir Glen Organic Fire Roasted Tomatoes (recipient of the 2012 Bon Appétit Seal of Approval), a tomato red Le Creuset stock pot and a set of tomato serving bowls. Plus, the grand prize winner will walk away with the title of Muir Glen Soup and Chili Master and an honorary plaque, which will be yours to defend in next year’s Throwdown. Contest ends 2/28."
Enter at http://www.muirglen.com/connect/sweepstakes
I would love to hear about your entries but make sure you actually visit that link to submit them.
Perhaps you have a winning tomato soup or chili recipe up your sleeve! Good luck!
Sunday, November 18, 2012
Pumpkin Pancakes
These delicious pumpkin pancakes aren't quite as fluffy as my plain or banana pancakes because the pumpkin makes them dense. That being said, they taste amazing spread with vegan margarine and dripping with maple syrup!
2 cups unbleached flour
4 tsp baking powder (measure generously or add a tiny bit extra for fluffier pancakes)
1 tsp ground cinnamon
1/4 tsp ground clove
1/4 tsp ground ginger
1/4 cup agave
1 1/4 to 1 3/4 cups plain or unsweetened nondairy milk (almond works well)
1 cup cooked pumpkin puree or canned cooked pumpkin
vegan margarine or oil for frying
Combine the flour, baking powder, and spices in a large mixing bowl and stir. Add the agave and 1 1/4 cups of the nondairy milk, stir until the lumps are gone, and then stir in the pumpkin. Add the extra nondairy milk as needed to reach pancake batter consistency, probably about 1/4 cup or so depending on your how much liquid is in your pumpkin (you will need to add some but not necessarily all so do this slowly, stirring in a spoonful or two at a time). Add a little bit of vegan margarine or oil to a frying pan at slightly below medium heat. Pour the pancake batter into the pan to form 3-4" cakes. Flip the cakes when a few bubbles form on top and the bottom is light golden brown. Cook on the second side for just a moment and then enjoy topped with vegan margarine and grade B maple syrup!
2 cups unbleached flour
4 tsp baking powder (measure generously or add a tiny bit extra for fluffier pancakes)
1 tsp ground cinnamon
1/4 tsp ground clove
1/4 tsp ground ginger
1/4 cup agave
1 1/4 to 1 3/4 cups plain or unsweetened nondairy milk (almond works well)
1 cup cooked pumpkin puree or canned cooked pumpkin
vegan margarine or oil for frying
Combine the flour, baking powder, and spices in a large mixing bowl and stir. Add the agave and 1 1/4 cups of the nondairy milk, stir until the lumps are gone, and then stir in the pumpkin. Add the extra nondairy milk as needed to reach pancake batter consistency, probably about 1/4 cup or so depending on your how much liquid is in your pumpkin (you will need to add some but not necessarily all so do this slowly, stirring in a spoonful or two at a time). Add a little bit of vegan margarine or oil to a frying pan at slightly below medium heat. Pour the pancake batter into the pan to form 3-4" cakes. Flip the cakes when a few bubbles form on top and the bottom is light golden brown. Cook on the second side for just a moment and then enjoy topped with vegan margarine and grade B maple syrup!
Tuesday, October 9, 2012
Muir Glen Organic Reserve Kit Giveaway!
Annually, Muir Glen Organic offers a limited number of tomato Reserve Kits made with special Harvest Sunset tomatoes.
This year's kit contains:
One 14.5 oz can Reserve Harvest Sunset Organic Fire Roasted Diced Tomatoes
One 14.5 oz can Reserve Harvest Sunset Organic Diced Tomatoes
One 14.5 oz can Muir Glen Organic Fire Roasted Diced Tomatoes with Green Chilies
One 14.5 oz can Muir Glen Organic No-Salt Added Diced Tomatoes
A recipe booklet featuring a variety of recipes created by award-winning chefs from around the country made with the 2011 Reserve Tomatoes
I don't know about you, but this is making me hungry for some soup or maybe some chili (fire roasted tomatoes in vegan chili, anyone?).
Each kit has a retail value of $10 (not including shipping). I will add details of how to order your own as they become available.
In the meantime, you can enter to win a Reserve Kit! Muir Glen has generously offered to give away one Reserve Kit to each of 5 lucky readers!
Enter to win using the Rafflecopter widget below:
a Rafflecopter giveaway
Please note that I need to pass along contact & shipping information from the winners to Muir Glen very soon after this giveaway closes so winners will need to check and respond to email promptly!
Chosen specifically for their exceptional sweetness, the Harvest Sunset™ Reserve--a blend of yellow and red tomatoes, offer unique but complimentary textures, colors and flavor profiles.
This year's kit contains:
One 14.5 oz can Reserve Harvest Sunset Organic Fire Roasted Diced Tomatoes
One 14.5 oz can Reserve Harvest Sunset Organic Diced Tomatoes
One 14.5 oz can Muir Glen Organic Fire Roasted Diced Tomatoes with Green Chilies
One 14.5 oz can Muir Glen Organic No-Salt Added Diced Tomatoes
A recipe booklet featuring a variety of recipes created by award-winning chefs from around the country made with the 2011 Reserve Tomatoes
I don't know about you, but this is making me hungry for some soup or maybe some chili (fire roasted tomatoes in vegan chili, anyone?).
Each kit has a retail value of $10 (not including shipping). I will add details of how to order your own as they become available.
In the meantime, you can enter to win a Reserve Kit! Muir Glen has generously offered to give away one Reserve Kit to each of 5 lucky readers!
Enter to win using the Rafflecopter widget below:
a Rafflecopter giveaway
Please note that I need to pass along contact & shipping information from the winners to Muir Glen very soon after this giveaway closes so winners will need to check and respond to email promptly!
Monday, July 23, 2012
Guest Post by Erica of Cult of Kale: Tempeh Tacos with Roasted Artichokes and Spicy Sriracha Dipping Sauce
Today's post is the first ever guest post on The Vegan Kitchen blog! My friend Erica recently started a great blog called Cult of Kale (see details at the bottom of this post) and so I invited her to do a guest post here. She selected a tasty looking recipe from her own collection & I hope you all enjoy it!
I have to admit, I'm a little obsessed with Tempeh. When we lived in
NY, we would buy it in bulk from our local food co-op. When we moved to Arizona,
I was very disappointed that it was not carried by most
grocers in the area. We occasionally find it at an Asiana
marketplace, but mostly I buy it from Trader Joe's.
Erica D. is a longtime vegan studying Urban Horticulture and
Sustainability. Her blog, Cult of
Kale is a green lifestyle blog covering urban gardening, vegan
cooking and general tips on leaving a smaller footprint on our planet.
She lives with three kitties and her husband in sunny Arizona.
I have to admit, I'm a little obsessed with Tempeh. When we lived in
NY, we would buy it in bulk from our local food co-op. When we moved to Arizona,
I was very disappointed that it was not carried by most
grocers in the area. We occasionally find it at an Asiana
marketplace, but mostly I buy it from Trader Joe's.
What is tempeh? Tempeh is a fermented cake or patty like product made
up of soybeans and sometimes grains. You can get them flavored, deep
fried, but usually double sealed in the refrigerated section
of a grocery store near the tofu.
up of soybeans and sometimes grains. You can get them flavored, deep
fried, but usually double sealed in the refrigerated section
of a grocery store near the tofu.
For this Meatless Monday, I was in a Mexican-food mood, so I decided
to make Tempeh Tacos with Roasted Artichokes and a spicy Sriracha
Dipping Sauce!
to make Tempeh Tacos with Roasted Artichokes and a spicy Sriracha
Dipping Sauce!
Tempeh Tacos
For this recipe you'll need:
- 1 package of tempeh
- 2 tablespoons of soy sauce
of choice - 1 small onion, chopped
- 1 bell pepper of choice,
chopped - 2 tablespoons of taco
seasoning - 3-4 flour tortillas or 6-8
taco shells
Directions:
- Prepare the tempeh by cutting into crumble size chunks and boiling
in a small saucepan for 5 minutes with a dash of salt and a bay leaf.
Dump water and bay leaves when finished. - While tempeh is cooking, saute the chopped onion and
pepper with a little oil of choice. - When the onions are just starting to turn translucent, turn down
the heat to medium and toss the tempeh. - Let the tempeh cook with
the onions and peppers for a few minutes then add soy sauce and
seasoning. - Toss until tempeh is well coated, cooking a couple minutes longer.
Turn off heat and place the lid on the pot, allowing it to sit on the
burner for 5-10 minutes. - Stuff your tortillas or taco shells, add additional taco toppings
like salsa, hot sauce, tomatoes or lettuce and enjoy!
Artichokes
For this recipe you'll need:
- Artichokes, as many as you want! My recipe is built for two, so
adjust measurements as needed - 2 cloves of garlic, whole
- 1 tablespoon of red pepper flakes
- 1/4 cup of fresh chopped cilantro
- 1/2 a lime
- oil, for roasting pan
Directions:
- This is best to start before anything
else, since you can get back to it while other foods are cooking.
Place artichokes in a pot large enough to hold them and fill the pot
with water. - Bring water to boil. Add two cloves of
garlic, a tablespoon of red pepper flakes and a quarter cup chopped
fresh cilantro. - Once boiling, cover the pot with lid and
turn heat down to simmer. Allow to cook for 30 minutes. - Prepare roasting pan with a little bit
of oil. Turn on broiler or oven up to 500°F. - Carefully remove artichokes from water
with tongs and carefully place on a cutting board. Slice artichokes
down the middle. - Squeeze juice from the lime into the
exposed inside of the artichoke halves. - Place the artichokes with the cut side
down on the roasting pan and place carefully into oven. Cook for 5
minutes. - Pull out of oven and allow to cool.
Serve with favorite dip or some spicy Sriracha dip!
Sriracha Dip
For the dip you'll need:
- 1/2 cup of vegan mayo
- 2 tablespoons of Sriracha
- 1 finely diced clove of garlic (or 1 tsp of garlic powder)
Directions:
- Mix all ingredients.
- Enjoy!
I hope you enjoyed this recipe! You can find me on Facebook
and Twitter, as well as
right on my blog Cult of
Kale!
and Twitter, as well as
right on my blog Cult of
Kale!
Sustainability. Her blog, Cult of
Kale is a green lifestyle blog covering urban gardening, vegan
cooking and general tips on leaving a smaller footprint on our planet.
She lives with three kitties and her husband in sunny Arizona.
Saturday, July 14, 2012
Maple BBQ Mashed Sweet Potatoes
Recently I happened to try a BBQ rub & discovered that it tastes amazing on sweet potatoes. I first tried it on sweet potato fries and then decided to see how it would be in instead of just on so I made these maple BBQ mashed sweet potatoes. I still want to try this rub on other veggies and other dishes, but I think this recipe is a keeper!
2 cups of sweet potato, baked & scooped from the skin
2 TBSP maple syrup, preferably grade B
1 TBSP Bella's Backwoods BBQ Rub
In a large bowl, mash the sweet potatoes with a potato masher; this would probably work in a food processor, but where is the fun in that? Stir in the maple syrup and the BBQ rub. Serve hot.
If you are interested in trying this recipe, Bella's Backwoods BBQ Rub is available from Rocco's Country Spice on Etsy.
Obviously, I did ask whether it was vegan before buying it. When I decided to post this recipe I asked him to give me a little more information about the rub so I could share it with you. Here is what Rocco had to say:
"A love for all things BBQ and a need to serve some of my vegan friends at our church dinners led to Our very own spice blend that is completely free of animal derived products and very minimally processed. Kosher salt and a special blend of spices sourced as local as possible, including FSC certified maple syrup, oragnic raw cane sugar, smoked paprika and a healthy dose of garlic are just a few ingredients in this unique blend. Bella's Backwoods BBQ rub is always made in small batches, and of course, made with a respect for those we serve."
Please note that the BBQ sauce he sells is not vegan; I have already checked.
This product was not provided for a review, I just happened to try it & love it & want to share it! Sorry for the lack of a photo, it was eaten before I got to take one. I may add one later.
2 cups of sweet potato, baked & scooped from the skin
2 TBSP maple syrup, preferably grade B
1 TBSP Bella's Backwoods BBQ Rub
In a large bowl, mash the sweet potatoes with a potato masher; this would probably work in a food processor, but where is the fun in that? Stir in the maple syrup and the BBQ rub. Serve hot.
If you are interested in trying this recipe, Bella's Backwoods BBQ Rub is available from Rocco's Country Spice on Etsy.
Obviously, I did ask whether it was vegan before buying it. When I decided to post this recipe I asked him to give me a little more information about the rub so I could share it with you. Here is what Rocco had to say:
"A love for all things BBQ and a need to serve some of my vegan friends at our church dinners led to Our very own spice blend that is completely free of animal derived products and very minimally processed. Kosher salt and a special blend of spices sourced as local as possible, including FSC certified maple syrup, oragnic raw cane sugar, smoked paprika and a healthy dose of garlic are just a few ingredients in this unique blend. Bella's Backwoods BBQ rub is always made in small batches, and of course, made with a respect for those we serve."
Please note that the BBQ sauce he sells is not vegan; I have already checked.
This product was not provided for a review, I just happened to try it & love it & want to share it! Sorry for the lack of a photo, it was eaten before I got to take one. I may add one later.
Tuesday, June 19, 2012
Mom's Oatmeal Goes Tropical
I was at a diner/cafe not long ago with my family & ordered oatmeal. I was not expecting the "oatmeal" I was served; it was nothing like what I think of as oatmeal! Apparently some people think oatmeal should be gluey, slimy, goop. I disagree! My mom has always made oatmeal that is flavorful & a little bit chewy, and after the diner I found myself looking forward to a bowl of oatmeal like my mom makes. This recipe is a variation on the way she cooks oatmeal with a bit of a tropical twist.
1 cup water
1/2 cup rolled oats (old fashioned, not quick cooking)
1/4 to 1/3 cup fresh pineapple, diced or cut into small chunks
1/4 cup walnut halves, broken into pieces
1/8 cup raisins *
1/2 tsp cinnamon
1/4 cup vanilla coconut milk (like Silk or So Delicious brand)
1/8 cup maple syrup, preferably grade B **
In a medium saucepan, bring the water to a boil. Stir in the oats, walnuts, raisins, pineapple, and cinnamon. Reduce heat to medium and allow to cook until the oatmeal is softened but still a bit chewy, about 5 to 7 minutes. Remove the pan from heat and stir in the coconut milk and maple syrup. Allow the oatmeal to sit for a few minutes before serving but don't allow it to get cold.
Makes about 1 1/2 cups cooked. Obviously, use more or less cinnamon and maple syrup as you prefer!
* 1/8 cup is 2 TBSP so just use your TBSP if you don't have a 1/8 cup measure
** Grade B maple syrup is darker and has a stronger maple flavor. If you can't find any you can use Grade A, but I promise Grade B is worth looking for!
1 cup water
1/2 cup rolled oats (old fashioned, not quick cooking)
1/4 to 1/3 cup fresh pineapple, diced or cut into small chunks
1/4 cup walnut halves, broken into pieces
1/8 cup raisins *
1/2 tsp cinnamon
1/4 cup vanilla coconut milk (like Silk or So Delicious brand)
1/8 cup maple syrup, preferably grade B **
In a medium saucepan, bring the water to a boil. Stir in the oats, walnuts, raisins, pineapple, and cinnamon. Reduce heat to medium and allow to cook until the oatmeal is softened but still a bit chewy, about 5 to 7 minutes. Remove the pan from heat and stir in the coconut milk and maple syrup. Allow the oatmeal to sit for a few minutes before serving but don't allow it to get cold.
Makes about 1 1/2 cups cooked. Obviously, use more or less cinnamon and maple syrup as you prefer!
* 1/8 cup is 2 TBSP so just use your TBSP if you don't have a 1/8 cup measure
** Grade B maple syrup is darker and has a stronger maple flavor. If you can't find any you can use Grade A, but I promise Grade B is worth looking for!
Friday, May 25, 2012
Red Tea Layer Cake with Rose Frosting
My favorite cake will always be chocolate but I also enjoy experimenting with different flavors. For my Grandma's birthday gathering I baked this lovely layer cake flavored with red tea, vanilla, and orange. The rose frosting is light, delicate, and not only tastes delicious it also smells wonderful!
A quick note about the cake recipe: I adapted this from a recipe I found years ago on a site called Cat Tea Corner. This site has since disappeared but I kept a printout of the recipe. If the person/people who used to maintain Cat Tea Corner read this please contact me; I miss your site and the fantastic recipes you posted on it!
The finished cake, assembled and frosted!
The batter in a 9" round pan.
Red Tea Cake with Orange and Vanilla
2 cups strongly brewed red tea, cooled to room temperature
2 TBSP vinegar
2 tsp vanilla extract
2 tsp orange extract (if you don't like orange use more vanilla instead)
3/4 cup safflower oil or other vegetable oil
2 cups cane sugar
3 1/2 cups unbleached flour
1 tsp salt (optional)
2 tsp baking soda
vegetable shortening, palm oil, or Earth Balance for greasing pans
additional flour for pans
Combine in the bowl of a stand mixer (or a large mixing bowl if you plan to use a hand mixer) the tea, vinegar, vanilla, orange, oil, and sugar. Mix these ingredients on low until combined. In a separate bowl stir together the sugar, flour, salt, and baking soda before adding them to the wet ingredients. Once everything is in the bowl of the stand mixer begin mixing on a low speed until the dry ingredients are somewhat incorporated and then increase the speed. Periodically stop to scrape the sides and bottom of the bowl and then resume mixing until the batter is uniform and any lumps are gone. Prepare two 9" round cake pans by greasing them with vegetable shortening or Earth Balance and then flouring them. Pour the batter into the pans, dividing it evenly between the two, and bake them at 350 degrees for 40 to 50 minutes. They are done when the middle springs back if poked gently and the cake pulls away from the sides of the pan. Allow the cake to cool completely before removing it from the pans.
The remains of the frosting in my stand mixer's bowl after I assembled the cake.
Rose Frosting
1 cup palm oil or vegetable shortening
4 cups powdered sugar
2 tsp rosewater
1/4 cup room-temperature water
8 drops of India Tree red food coloring (optional)
Place the palm oil or vegetable shortening in the bowl of your stand mixer and set it to a medium speed for a minute or two. Add the remaining ingredients, except for the food coloring, and mix on a slow speed and gradually increase it to high. Periodically stop to scrape the sides and bottom to ensure there are no lumps of fat or sugar. The frosting should reach a light, whipped consistency. Add the food coloring 1 or 2 drops at a time, mixing thoroughly with each addition, until you reach the shade of pink you would like. I used 8 drops of India Tree plant-based food coloring for a nice light pink but if you use a different food coloring you may need more or less.
The frosting that will be situated between the top and bottom layers of the cake.
To assemble the cake just place the bottom layer on your serving dish and spread it with frosting, place the second layer on top, and then spread the remaining frosting around the sides and on the top. It helps if you use a wide knife so you have a greater flat surface with which to smooth the frosting.
A quick note about the cake recipe: I adapted this from a recipe I found years ago on a site called Cat Tea Corner. This site has since disappeared but I kept a printout of the recipe. If the person/people who used to maintain Cat Tea Corner read this please contact me; I miss your site and the fantastic recipes you posted on it!
Red Tea Cake with Orange and Vanilla
2 cups strongly brewed red tea, cooled to room temperature
2 TBSP vinegar
2 tsp vanilla extract
2 tsp orange extract (if you don't like orange use more vanilla instead)
3/4 cup safflower oil or other vegetable oil
2 cups cane sugar
3 1/2 cups unbleached flour
1 tsp salt (optional)
2 tsp baking soda
vegetable shortening, palm oil, or Earth Balance for greasing pans
additional flour for pans
Combine in the bowl of a stand mixer (or a large mixing bowl if you plan to use a hand mixer) the tea, vinegar, vanilla, orange, oil, and sugar. Mix these ingredients on low until combined. In a separate bowl stir together the sugar, flour, salt, and baking soda before adding them to the wet ingredients. Once everything is in the bowl of the stand mixer begin mixing on a low speed until the dry ingredients are somewhat incorporated and then increase the speed. Periodically stop to scrape the sides and bottom of the bowl and then resume mixing until the batter is uniform and any lumps are gone. Prepare two 9" round cake pans by greasing them with vegetable shortening or Earth Balance and then flouring them. Pour the batter into the pans, dividing it evenly between the two, and bake them at 350 degrees for 40 to 50 minutes. They are done when the middle springs back if poked gently and the cake pulls away from the sides of the pan. Allow the cake to cool completely before removing it from the pans.
The remains of the frosting in my stand mixer's bowl after I assembled the cake.
Rose Frosting
1 cup palm oil or vegetable shortening
4 cups powdered sugar
2 tsp rosewater
1/4 cup room-temperature water
8 drops of India Tree red food coloring (optional)
Place the palm oil or vegetable shortening in the bowl of your stand mixer and set it to a medium speed for a minute or two. Add the remaining ingredients, except for the food coloring, and mix on a slow speed and gradually increase it to high. Periodically stop to scrape the sides and bottom to ensure there are no lumps of fat or sugar. The frosting should reach a light, whipped consistency. Add the food coloring 1 or 2 drops at a time, mixing thoroughly with each addition, until you reach the shade of pink you would like. I used 8 drops of India Tree plant-based food coloring for a nice light pink but if you use a different food coloring you may need more or less.
To assemble the cake just place the bottom layer on your serving dish and spread it with frosting, place the second layer on top, and then spread the remaining frosting around the sides and on the top. It helps if you use a wide knife so you have a greater flat surface with which to smooth the frosting.
Monday, May 21, 2012
Three Year Blogiversary Giveaway #3
For the final giveaway in celebration of my three year blogiversary having one winner just didn't seem like enough. That is why I postponed this giveaway by a few days so I could add more prizes and have more winners! This time I am giving away some kitchen items to four lucky readers. These are all made by a very nice lady who sells them at the local market every Saturday. I have bought numerous items from her in the past, some as gifts and others for use in my own kitchen, so I thought this would be the perfect thing to share! I'll post further instructions for entering below, but first, here are the prizes:
Prizes A (left) and B (right) are hand towels meant to hang on a drawer or fridge handle & each one will come with a cream dish cloth like the one placed between them.
Prize C is also a hand towel and it is paired with a green/blue pattern dish cloth.
Prize D is a floral print apron which has two pockets in the front, although it may be difficult to tell that from the photo. It is an adult size apron but it can be adjusted quite a bit since it fastens with ties at the back and at the top.
When the giveaway ends I will draw four winners and who gets what prize will be determined by the preferences each has entered into the Rafflecopter widget. The first drawn will get his/her first choice prize, the second drawn will get his/her first choice prize of the remaining prizes and so on. Each person who enters can only get one prize so if a name is drawn twice it will only be counted once (for the first time drawn). Please note that I am not entirely sure how the winners will show up in the widget once they are drawn since this is my first time using Rafflecopter for a mutli-winner giveaway but regardless of how they are shown the prizes will be determined in the manner I have just explained and not directly in the widget. I hope you have been enjoying this month's giveaways as much as I have!
a Rafflecopter giveaway
When the giveaway ends I will draw four winners and who gets what prize will be determined by the preferences each has entered into the Rafflecopter widget. The first drawn will get his/her first choice prize, the second drawn will get his/her first choice prize of the remaining prizes and so on. Each person who enters can only get one prize so if a name is drawn twice it will only be counted once (for the first time drawn). Please note that I am not entirely sure how the winners will show up in the widget once they are drawn since this is my first time using Rafflecopter for a mutli-winner giveaway but regardless of how they are shown the prizes will be determined in the manner I have just explained and not directly in the widget. I hope you have been enjoying this month's giveaways as much as I have!
a Rafflecopter giveaway
Friday, May 11, 2012
Three Year Blogiversary Week #2 Giveaway: Ingredients to Make Peachy Oolong Iced Tea
If you didn't read the week #1 post then here is the information you missed:
This week's giveaway is all the ingredients you need to make my Peachy Oolong Iced Tea, except for water and, if you want to make the syrup, frozen peaches. I've been drinking this almost daily since Spring weather arrived so why not join in? Enter below to win a box of peach tea, a box of oolong tea, and a 2 lb bag of vegan/organic sugar so you can make your own delicious iced tea!
Florida Crystals vegan/organic sugar, Triple Leaf Tea oolong tea, and Celestial Seasonings country peach passion tea
a Rafflecopter giveaway
This month marks The Vegan Kitchen's third blogiversary! I've been posting recipes here for three whole years and I want to celebrate by saying thank you to my readers with giveaways and special recipes throughout May. I have a new giveaway to post each Friday through the 18th and then, if certain goals are met, I will have one final (even bigger) blogiversary giveaway on the last Friday of the month. The goals for that final giveaway are to reach 3,000 Facebook "likes" (1,000 for each year), 7,500 Twitter followers (2,500 for each year), and 300 email subscriptions (100 for each year). If you want that extra giveaway make sure you like, follow, and subscribe and let others know why they should too!
This week's giveaway is all the ingredients you need to make my Peachy Oolong Iced Tea, except for water and, if you want to make the syrup, frozen peaches. I've been drinking this almost daily since Spring weather arrived so why not join in? Enter below to win a box of peach tea, a box of oolong tea, and a 2 lb bag of vegan/organic sugar so you can make your own delicious iced tea!
a Rafflecopter giveaway
Friday, May 4, 2012
Three Year Blogiversary Giveaway #1: Zoya Nail Polish
This month marks The Vegan Kitchen's third blogiversary! I've been posting recipes here for three whole years and I want to celebrate by saying thank you to my readers with giveaways and special recipes throughout May. I have a new giveaway to post each Friday through the 18th and then, if certain goals are met, I will have one final (even bigger) blogiversary giveaway on the last Friday of the month. The goals for that final giveaway are to reach 3,000 Facebook "likes" (1,000 for each year), 7,500 Twitter followers (2,500 for each year), and 300 email subscriptions (100 for each year). If you want that extra giveaway make sure you like, follow, and subscribe and let others know why they should too!
To kick things off the first giveaway is vegan nail polish! If nail polish isn't your thing, check back next Friday for a completely different giveaway. If you've read my "about me" page (see the navigation tabs at the top of the page) you know that vegan nail polish is one of my favorite things outside the kitchen. I know it can be tough to find good vegan nail polish so I want to give one of my readers the opportunity to try one of my favorite brands. I picked two colors for this giveaway that I have in my own collection so I would be able to swatch them for you. Tess is a pretty pinkish foil and Delilah is a ruby red with a bit of glitter. I'm also including a 2oz bottle of Remove+ nail polish remover. Scroll down below the photos to enter with Rafflecopter. This giveaway is US and Canada only (due to shipping concerns), sorry!
Tess, Remove+, Delilah
Tess, Delilah, Remove+
Tess & Delilah
Tess on pointer & ring fingers, Delilah on middle and pinky fingers. Ignore the scratches and messy skin, I had to do this pretty quickly so the polish wasn't even dry when I took this picture and I bumped the wet polish a bit. You can search the web for better swatches of both.
Want to get your hands on this polish? Enter!
To kick things off the first giveaway is vegan nail polish! If nail polish isn't your thing, check back next Friday for a completely different giveaway. If you've read my "about me" page (see the navigation tabs at the top of the page) you know that vegan nail polish is one of my favorite things outside the kitchen. I know it can be tough to find good vegan nail polish so I want to give one of my readers the opportunity to try one of my favorite brands. I picked two colors for this giveaway that I have in my own collection so I would be able to swatch them for you. Tess is a pretty pinkish foil and Delilah is a ruby red with a bit of glitter. I'm also including a 2oz bottle of Remove+ nail polish remover. Scroll down below the photos to enter with Rafflecopter. This giveaway is US and Canada only (due to shipping concerns), sorry!
Want to get your hands on this polish? Enter!
Monday, April 23, 2012
Promo from Dr.'s Remedy: 50% off Instant Cover
Dr.'s Remedy asked me to share this promo with you; they assured me this product is, like their nail polish, vegan.
Now through May 15th you can get 50% off their Instant Cover with the promo code ICSPRING2012.
Instant Cover is available in Light, Medium, or Dark.
Now through May 15th you can get 50% off their Instant Cover with the promo code ICSPRING2012.
Instant Cover is available in Light, Medium, or Dark.
Sunday, April 15, 2012
Maple Vinaigrette
Maple Vinaigrette is as simple as a salad dressing can get: it has only two ingredients! I find that it works best with two types of salad, spring mix and baby spinach, but it might work with other dark green leafy salads as well. My favorite way to serve Maple Vinaigrette is with some chopped (or just broken) walnut pieces atop spring mix salad, sometimes with shredded carrots. Even my 6 year old will eat a big bowl of that and come back for more, and spring mix is not among his favorite salads. The best part is that it takes only about a minute to prepare so you can throw it together right when you want it or store some in a jar in your refrigerator for another day. This recipe makes 3/4 cup of dressing.
Maple Vinaigrette
½ cup maple syrup, preferably grade B *
¼ cup vinegar (cider or distilled)
Combine the ingredients in a bowl or measuring cup and whisk together until well combined. Enjoy! Store any leftover dressing in a lidded container, such as a jar, in your refrigerator.
* Why grade B? Grade B maple syrup is darker and has a stronger maple flavor than other grades. I prefer it because of that stronger flavor. If you can't find it at grocery stores you may be able to get it at a natural food store, farmers market, or directly from a maple producer (if you live near one). Grade A will work here, it just isn't as strong.
Maple Vinaigrette
½ cup maple syrup, preferably grade B *
¼ cup vinegar (cider or distilled)
Combine the ingredients in a bowl or measuring cup and whisk together until well combined. Enjoy! Store any leftover dressing in a lidded container, such as a jar, in your refrigerator.
* Why grade B? Grade B maple syrup is darker and has a stronger maple flavor than other grades. I prefer it because of that stronger flavor. If you can't find it at grocery stores you may be able to get it at a natural food store, farmers market, or directly from a maple producer (if you live near one). Grade A will work here, it just isn't as strong.
Sunday, April 8, 2012
Dill-Glazed Beets *
This beet recipe is very easy and can be made in under 15 minutes.
I took another picture. This one is a bit more accurate in color ;)
2 15 oz cans whole beets, drained
1 TBSP Earth Balance margarine (I use soy free)
¼ cup agave
1 TBSP fresh dill, chopped and tightly packed
Combine the Earth Balance and agave in a frying pan over medium heat and allow the margarine to melt. Stir in the dill followed by the beets and cook for a few minutes. Use a slotted spoon to transfer the beets to a serving dish and cook the remaining liquid for a few more minutes before pouring it over the beets. Serve hot or cold.
2 15 oz cans whole beets, drained
1 TBSP Earth Balance margarine (I use soy free)
¼ cup agave
1 TBSP fresh dill, chopped and tightly packed
Combine the Earth Balance and agave in a frying pan over medium heat and allow the margarine to melt. Stir in the dill followed by the beets and cook for a few minutes. Use a slotted spoon to transfer the beets to a serving dish and cook the remaining liquid for a few more minutes before pouring it over the beets. Serve hot or cold.
Friday, March 30, 2012
Product Review: Dr. Woods Soap
Recently Dr. Woods sent me samples of two vegan soaps from their line of products, Ginger Citrus Castile Soap (bar) and Lavender Castile Soap with Shea Butter (liquid). Now that I've tried both I'd like to share my thoughts on them.
I'll start with my favorite of the two, Ginger Citrus. I don't really smell the citrus in it but it definitely has a delightful ginger scent. It isn't overpowering, just pleasant, and it doesn't linger on skin after washing so I can enjoy the scent while bathing without smelling like it for hours afterward. For a bar soap, Dr. Woods Ginger Citrus really gives a lot of nice, rich lather, the lack of which is usually my biggest issue with bar soaps.
The Lavender liquid Castile soap I found less exciting. The scent is much stronger and I think the lavender stays on my skin after use, not necessarily a good thing in my opinion but if you want lasting scent then this is a good choice for you. It also doesn't give as much lather as the bar soap.
Overall I think both soaps are good, with the Ginger Citrus being the better of the two. If you are interested in trying Dr. Woods soap and you want to start with just one kind I would definitely go with a bar soap. Not all products from Dr. Woods are vegan but they do offer many that are so you'll just want to read the ingredients before purchasing.
You can find Dr. Woods on Facebook and on Twitter.
I'll start with my favorite of the two, Ginger Citrus. I don't really smell the citrus in it but it definitely has a delightful ginger scent. It isn't overpowering, just pleasant, and it doesn't linger on skin after washing so I can enjoy the scent while bathing without smelling like it for hours afterward. For a bar soap, Dr. Woods Ginger Citrus really gives a lot of nice, rich lather, the lack of which is usually my biggest issue with bar soaps.
The Lavender liquid Castile soap I found less exciting. The scent is much stronger and I think the lavender stays on my skin after use, not necessarily a good thing in my opinion but if you want lasting scent then this is a good choice for you. It also doesn't give as much lather as the bar soap.
Overall I think both soaps are good, with the Ginger Citrus being the better of the two. If you are interested in trying Dr. Woods soap and you want to start with just one kind I would definitely go with a bar soap. Not all products from Dr. Woods are vegan but they do offer many that are so you'll just want to read the ingredients before purchasing.
You can find Dr. Woods on Facebook and on Twitter.
Thursday, March 15, 2012
Breakfast Potatoes **
When I was a kid my mom would sometimes make breakfast potatoes, seasoned and cooked with onion in a frying pan. Although pancakes are my favorite hot breakfast this is definitely next on the list! I decided to add some protein to my version with black beans and I actually think it tastes better with them.
This recipe doesn't photograph so well but I promise you it is delicious! In this photo I've made it with the addition of some Field Roast brand veggie sausage.
2 cups chopped onion (a sweet onion will work best)
2 cups shredded potato (if you are using frozen potato allow it to thaw first)
1/2 TBSP safflower oil plus more as needed
1 cup prepared black beans, drained and rinsed
1/4 tsp salt plus more to taste
1/4 tsp ground black pepper plus more to taste
Optional ingredients:
1/2 to 1 cup cooked veggie sausage, cut into bite-size pieces (note: if you are avoiding soy or gluten make sure yours gluten/soy free!)
Heat a large frying pan over medium and add oil and onion. Cover the pan and cook until the onions are soft and translucent or slightly brown if desired, stirring occasionally. Transfer the cooked onion to a bowl and add a little more oil to the pan before spreading the potatoes evenly in the bottom and replacing the lid. Watch carefully to allow the potatoes to brown a little before turning them over and letting them brown on the second side. After the potatoes are cooked put the onion back in the pan with them and add the black beans (and veggie sausage if using). Sprinkle the salt and pepper on and stir everything together. Serve while hot and enjoy!
2 cups chopped onion (a sweet onion will work best)
2 cups shredded potato (if you are using frozen potato allow it to thaw first)
1/2 TBSP safflower oil plus more as needed
1 cup prepared black beans, drained and rinsed
1/4 tsp salt plus more to taste
1/4 tsp ground black pepper plus more to taste
Optional ingredients:
1/2 to 1 cup cooked veggie sausage, cut into bite-size pieces (note: if you are avoiding soy or gluten make sure yours gluten/soy free!)
Heat a large frying pan over medium and add oil and onion. Cover the pan and cook until the onions are soft and translucent or slightly brown if desired, stirring occasionally. Transfer the cooked onion to a bowl and add a little more oil to the pan before spreading the potatoes evenly in the bottom and replacing the lid. Watch carefully to allow the potatoes to brown a little before turning them over and letting them brown on the second side. After the potatoes are cooked put the onion back in the pan with them and add the black beans (and veggie sausage if using). Sprinkle the salt and pepper on and stir everything together. Serve while hot and enjoy!
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