Kimberly Steele's Blog, page 23

Daily Vegan Lunch for 17 June, 2013: Chickpea and Golden Beet Patties

INGREDIENTS:

1.5 cups yellow or red beets (I used yellow) peeled and chopped into 1-inch chunks

3 cloves garlic, chopped

2 Tablespoons tahini

2 Tablespoons soy sauce

2 Tablespoons balsamic vinegar

1 cup cooked white or brown rice, I used basmati

1/2 cup beet cooking liquid or 1/2 cup water

3/4 cup vital wheat gluten flour

Additional soy sauce, if needed

DIRECTIONS:

Gently boil beets in 2 cups of water on stovetop for 15 minutes or cook them in water in the microwave for 4 – 5 minutes. Drain beets, reserving 1/2 cup of the cooking liquid. Rinse them with cool water. Combine beets, garlic, tahini, soy sauce, balsamic vinegar, rice, beet cooking liquid or water, and chickpeas in a blender or food processor. Process until completely pureed, about 3 minutes. In a large bowl, slowly fold in vital wheat gluten into puree. Mix well. Shape into burgers and bake at 375 degrees on an oiled baking sheet in the oven for 45 minutes, flipping burgers once after 20 minutes.

Daily Vegan Lunch for 16 June, 2013: Everything Sandwich

INGREDIENTS FOR ONE SANDWICH:

1 bun (I used a delightful Whole Foods Bakery pretzel bun!)

3/4 cup onion, sliced

1/2 avocado, pitted, peeled, and sliced

2 slices tomato

2 pieces of dark romaine lettuce

SAUCE INGREDIENTS:

2 teaspoons vegan mayonnaise (I used Follow Your Heart Vegenaise)

2 teaspoons nutritional yeast

1/2 teaspoon garlic powder

DIRECTIONS:

To grill onions, fry them in a small pan in 1 teaspoon of oil until they are soft and golden, about 2 minutes. Slice avocado and tomato, wash lettuce. To make the sauce, mix vegan mayo, nutritional yeast, and garlic powder in a small bowl.

Split sandwich roll with a knife and spread the inside with sauce. Layer on grilled onions, avocado, tomato, and lettuce.

Daily Vegan Lunch for 15 June, 2013: Tofu “Chicken” Stir Fry

INGREDIENTS:

1 block (about 13 ounces) of tofu

1 tablespoon peanut butter

2 tablespoons soy sauce

1/2 teaspoon garlic powder

2 ribs celery, chopped

2 cups broccoli florets

2 green onions, chopped

2 cloves fresh garlic, minced

1 tablespoon fresh ginger, minced (optional)

DIRECTIONS:

How to turn tofu into veggie meat!  Take tofu out of container, drain it, and freeze the whole block by putting in a freezer-safe container or covered bowl and freezing for 24 hours.  It will expand so make sure the container has enough room.  Thaw the tofu the next day on the countertop or in the refrigerator if you have more time.  Once tofu is thawed, squeeze it like it’s a sponge in a colander and drain off any liquid.  You will see the texture has totally changed, it is very meaty now!

To flavor the tofu, tear the squeezed tofu into bite sized pieces.  Mix peanut butter, soy sauce, and garlic powder into a slurry in a small bowl.  Drizzle the mixture slowly over tofu and then gently stir to distribute it evenly.

Chop the celery, broccoli, onions, garlic, and ginger, set them aside.  You could use any vegetables for this as I’m sure you’ve figured out.

Stir fry the tofu in a small amount of oil on high heat in a large non-stick pan.  The tofu will brown quickly.  Add all of the vegetables and stir fry for a minute or less, add garlic and ginger.

Serve over rice.

Daily Vegan Lunch for 14 June, 2013: Orange Sweet Potatoes and Veggie Sausage

INGREDIENTS:

1 medium sized sweet potato, peeled and chopped, about 2 cups

Water for boiling

1/2 cup orange juice

1 teaspoon cinnamon

1 teaspoon agave nectar or sugar

Veggie sausage (I used Tofurky Kielbasa)

DIRECTIONS:

Peel and chop sweet potato into small (1 x 1 inch) pieces. Cook sweet potato in about 4 cups water in a pot on the stove on high heat. Once it comes to a boil, turn heat to medium-high and simmer for about 10 minutes or until sweet potato pieces are fork-tender. Turn off the heat. Drain the sweet potatoes and dump them back in the pan with 1/2 cup orange juice. Add cinnamon and agave, mash with a fork until they are fluffy.

Fry the chopped veggie sausages in about a teaspoon of oil for best results. Serve on top of sweet potato mash. This made about 2 modest servings. How many servings truly depends on how big the sweet potato is.

Daily Vegan Lunch for 13 June, 2013: Strawberry Garlic Avocado Salad

 

SALAD INGREDIENTS:

4 – 5 cups salad greens (will make 3 normal dinner salads or 1 giant salad)

1/2 avocado, chopped

2 green onions, chopped

DRESSING INGREDIENTS:

7 – 9 fresh strawberries, chopped

3 cloves garlic, minced

1/3 cup apple cider vinegar (or balsamic, or rice vinegar, whatever, you can experiment, or just use lemon juice)

2 teaspoons olive oil

2 teaspoons agave nectar or sugar

Salt to taste

DIRECTIONS:

Mix dressing ingredients in a small bowl and refrigerate in a sealed container for 30 minutes up to one day to allow ingredients to marinate.

Mix together salad ingredients in a large bowl right before you want the salad.  Pour the dressing on the salad, toss well, and serve immediately.

Daily Vegan Lunch for 12 June, 2013: African Chickpeas and Greens

INGREDIENTS:

1 teaspoon oil

1 cup onion, chopped

1 cup cooked, rinsed chickpeas

6 cups dark salad greens or spinach

1 cup tomato puree or sauce

1/2 teaspoon turmeric

1/2 teaspoon coriander

1 teaspoon allspice

Cayenne pepper, to taste

Salt to taste

3 cloves garlic, minced

DIRECTIONS:

Fry onion in oil in a large pan on medium-high heat until translucent.  Add chickpeas and greens or spinach and stir until the greens wilt, about one minute.  Turn heat to medium-low and make a well in the center of the beans and spinach, add spices.  After about 30 seconds, add garlic.  Douse the mixture with tomato puree and add salt and cayenne pepper to taste.

I ate this in a tortilla.  It would also be good over rice or noodles.

Daily Vegan Lunch for 11 June 2013: Gnocchi with Greens and Seitan Bacon

I used my leftover potato and Jerusalem artichoke gnocchi that I froze from June 6th’s recipe. Gnocchi freeze very well! Nevertheless, any pasta would be fine in this recipe.

INGREDIENTS:

2 teaspoons vegetable oil

6 – 8 cups dark greens salad mix or spinach

Juice of one lemon

Coarse salt

5 strips seitan or soy bacon (I used Upton’s Naturals Seitan Bacon) optional

A small amount of oil to fry the bacon, like 1 teaspoon

2 cloves fresh garlic, minced

Thaw gnocchi by reheating for 2 minutes in the microwave with a few tablespoons of water, drain.  Alternately, cook pasta according to package directions.

Fry the seitan bacon in a small pan In a large pot, fry garlic in oil on medium-high heat.  Add greens and cover.  Stir greens every 30 seconds until they wilt.  Add lemon juice, salt, and seitan bacon to greens, stir well and remove from heat.  This whole process should take less than two minutes!

Mix the pasta or gnocchi with greens.  Makes about 3 servings.

 

 

Kiki Lulz June 2013

Daily Vegan Lunch for 10 June, 2013: Mango, Banana, Peach, and Raspberries

Fruit for dinner again… I’m celebrating all the gorgeous, beautiful fruit in season!!

Daily Vegan Lunch for 9 June, 2013: Grapefruit, Mango, and Strawberries

Actually, this was dinner.  I have never liked hot weather because for some odd reason it affects my digestion.  Eating a big bowl fruit for dinner seems to solve all of my hot-weather food problems.  I don’t get tummy aches, I have more energy, and I sleep better because fruit is very easy to digest.  I have noticed I have to eat 2 – 3 times as much fruit as normal cooked food in order to feel full.  If I eat a big fruit bowl for dinner I will often have a banana or an apple before I go to bed too.  Or if I’m hungrier than usual, a small bowl of oatmeal with raisins and cinnamon.