4.24.2017

Cracking the Code: Mock Egg Salad

Egg Salad was a staple lunch for me for many years. It's super simple and let's face it, CHEAP! But at what cost? The conditions chickens are in at factory egg farms is obscene (not to mention male chicks get eliminated immediately) and I want nothing to do with it. If you have your own chickens that are loved, and they don't need to eat their unfertilized eggs for proper nutrition, that's a whole other story. For now, let's just eat tofu!

MOCK EGG SALAD


In a large bowl combine: 
1 packet extra firm tofu (drained and crumbled) 
2 tbs dijon mustard
1 tsp vegan Worcestershire sauce
4 tbs vegan mayo (or 1 avocado)
black kala namak salt to taste (this provides the egg flavor, it's a must have)
turmeric powder for color (just a few taps)
1 tbs onion powder
black pepper to taste
2-3 tbs "the vegg" powder (or nutritional yeast- this is optional)

Mix and top on toast or greens. Scallions and paprika make a great garnish for look and more flavor. Eggs are incredible... and therefor should be inedible. See what I did there?

4.10.2017

Vegan "Caprese" Salad

The perfect salad for warmer weather... and now it's Veganized! If you can't eat soy, try young coconut meat.

Vegan "Caprese" Salad
(serves 2-4)



This recipe is beyond easy. Just drain one packet EXTRA FIRM tofu. You can even wrap it in some paper towel to get more moisture out. Cut into cubes and add to a bowl. Add as many chopped tomatoes and basil leaves as you'd like. Dress with olive oil, balsamic vinegar (or reduction), sea salt, and pepper. I also added some red pepper flakes for a kick. You can add a little garlic powder too if you like. Enjoy outside!

4.02.2017

"Cheddar" Broccoli Soup (Vegan)

The only intro you need: "This soup is addicting." - The Husband

"Cheddar" Broccoli Soup (Vegan)
🌱Dairy Free - Nut Free 🌱



 Ingredients:

1 medium/large yellow or white onion, diced
1 shallot, sliced
4 cloves garlic, diced
3 stalks celery, sliced
5 medium sized carrots, sliced
6 medium sized white potatoes, diced
2-3 pinches EACH of the following dried herbs: thyme, sage, rosemary
4-6 cups water
Splash sherry vinegar
2 tbs veggie bouillon powder
Salt and pepper to taste
*2 tbs miso paste 
2 tbs Dijon mustard
1/2 cup nutritional yeast 
1/2 tsp turmeric powder
1 can coconut milk, just the cream at top 
Pinch red pepper flakes
4-6 cups chopped broccoli

*if you want this to be soy free, replace miso with 1 tbs apple cider vinegar, or just skip!



What you'll do:



In a large soup pot, sauté the onion, shallot, garlic, celery, carrots, and potatoes in either a little water or your choice of cooking oil (just a tbs)... add more water if veggies stick. Add the herbs and stir. Once fragrant, and onions look a little translucent, add the water. Just enough to cover veggies. Add sherry vinegar and veggie bouillon. Stir and bring to a simmer. Let simmer until potatoes and carrots are soft. Approx 15 minutes. Turn off heat and stir in the coconut cream. Transfer soup in batches to a vitamix to blend until super smooth. On one of those batches add the miso, Dijon, turmeric, nutritional yeast, and salt and pepper to taste. Continue batch blending but reserve some broth (only) so you can gauge how thick you want the soup. Transfer blended soup back to soup pot as you go. Once it's all blended, turn heat back on and add the broccoli. Add as much as you want. Cook on low until broccoli is at desired stage. I like it a little crunchy. Serve with some pepper flakes on top. 



3.27.2017

Vegan Paella

Here's a great one-pot dish that mimics the flavors of a traditional Paella, only no critters were harmed. Feel free to use any veggies that you have, it's a great "clean out the fridge" meal.





Ingredients
1 tablespoon coconut oil
1 red onion, diced
4 cloves garlic (less or more to taste), minced
1 pint baby bella mushrooms, chopped
1 red pepper, diced
1 jalapeno pepper, sliced (seeded if you don't want the dish too spicy)
1 can hearts of palm, drained and sliced into chunky strips (this mimics scallops/shellfish)
1 16oz can diced tomatoes, juice included
1-2 teaspoon ground fennel (to taste - this mimics chorizo flavor)
1-2 teaspoon smoked sea salt, or smoked paprika (this mimics chorizo)
1 tablespoon loose saffron, or 1 teaspoon turmeric
2-3 tablespoons sweet paprika
1-2 tbs dulse flakes (this mimics a fish taste)
2 cups basmati rice
4-6 cups hot water (heat up in a kettle... you'll use the water as the rice cooks)
2-3 teaspoons veggie bouillon powder
3/4 cup peas
fresh lemon wedges, parsley, and basil for garnish

Directions

Heat oil in a large soup pot. Add onions and cook until soft. Add garlic, mushrooms, red pepper, hearts of palm, and jalapeno. (Add any other veggies you want at this stage - artichokes and string beans are perfect for this) Mix everything up. Add the spices, including the dulse. Once combined and fragment, let the veggies cook until mushrooms release moisture. Add the can of tomatoes. Mix to combine. Add the rice. Mix to combine. Add at least 4 cups of hot water and the bouillon and bring to a boil. Turn heat down to lightly simmer and cover the lid. As the rice cooks you may need to add more water as it does so, and stir the pot so the rice doesn't stick and burn on the bottom. Just keep tasting and adding water until the rice is done (aka tender not mushy) and the paella isn't soupy with liquid. When rice is done, add peas. They should just warm up in the mixture. Adjust any spices like the fennel, dulse and smoked salt to taste. Serve with lemon wedge and fresh herbs.