Yeah so um I’m not even going to give you this recipe because it was so very wrong!
This almost looks good, it was meant to resemble “fried chik’n” with gravy. If looks could kill!
It all started with me boiling up my mixture of vital wheat gluten, flour, spices and broth. It just looked gross so I thought ok once I bread it and fry it it will be ok.
See looks edible, up until you actually go to eat it. It tasted like bread, stringy bread with gravy. No no no.
I wanted to like this but no amount of gravy could make this edible. So this vegan is going to stick to plants and veggies without the “wheat meat” on the side!
Holy snap the spicy gods have spoken and I have delivered!
This might be the yummiest taco ever!
Here’s how it went down
Crumble one package of tempeh in a pan with some Evoo .
Sautée till browned. Add in peppers, black beans, frozen corn.
Add in cumin, chili powder and garlic powder- how much ? So much lol ! I just free shake that stuff! Then stuff into tortillas and top with Chipotle Veganaise
Enjoy and Happy Taco Tuesday
Remember going to Denny’s and getting those sizzling skillet breakfast meals , well here’s one that’s not only vegan but so easy to make at home!
You will need
1 package of tempeh cubed
1/2 can black beans rinsed and drained
1 cup diced frozen hash browns
Sliced peppers ( as much as you want)
1/2 cup frozen corn
Cumin, chili powder, garlic powder ( as much as you want, I use a lot about 1tbsp each)
Olive oil for sautéing
This is the tempeh I used today
Sauté cubed tempeh in oil till browned on all sides, then add peppers then add spices and remaining ingredients, keep mixing till cooked thru
Serve with some salsa and shredded vegan cheese on top if you like! This yummy southwest style skillet dish is so good and keeps well in the fridge for leftover breakfasts! You can even roll it up into a wrap! Grab and go!
It’s National Taco Day!!!!
I’m going to be whipping up some tacos with Gardein crumbles tonight but I need cheese sauce to pour over them and my nachos! Here is a super simple recipe
2 white potatoes skin on
1 large carrot
1/2 c water
1/3 c olive oil
3/4 c nutritional yeast
1 tsp garlic powder
2 tsp salt
Pinch of cayenne
1 tsp vegan chicken broth (optional)
1 tbsp cut up jalapeños ( optional if you like it spicy)
Boil the potatoes and carrot until fork tender. Drain and let cool a bit.
Put in a blender and add remaining ingredients. Blend until you get a creamy texture , like in this video Link . If you like it spicy throw in some diced jalapeños!
This absolutely amazing smoothie recipe is sponsored by my good friends Vega and Silk !
I was tasked to #BuildABetterSmoothie with minimal ingredients and wicked yummy taste. SO I DID!
We had some apples that were picked from a local orchard so I knew it had to be Apple Pie flavored!
You will need
1 Apple peeled and diced
1 scoop Vega vanilla protein powder
1 cup Silk unsweetened Almond Milk
2 graham crackers
Dash of Apple Pie spice
Put everything into a blender and go
I topped it with coconut whip and a little crushed graham cracker!
Enjoy , now go Build Your Better Smoothie with Vega and Silk- get creative!
This is yet another throw everything into a pan and make one hell of a good meal.
In honor of St Paddy’s Day I brought out my inner leprechaun and made a classic favorite
VEGAN SHEPARD’s Pie
Stupid easy to make! Take 2 large russet potatoes, peel them and stab with a fork- microwave until cooked. Mash them up with some Earth Balance and soy milk.
While all that is going down, sauté 1/2 of a diced onion, add in 1/2 package of Gardein crumbles and a handful of frozen peas. Season with salt & pepper. Then add in your favorite vegan mushroom gravy ( I use a packet as I’m lazy and don’t make my own) . Let simmer until warmed thru
Then top with the smashed potatoes
Serve, eat and enjoy!
HAPPY ST PADDY’s DAY! 🍀🍀🍀🍀🍀🍀🍀🍀🍀🍀🍀🍀🍀🍀🍀🍀
Who needs meat sauce, right?
I made this delicious dish tonight with my favorite meat substitute – Lentils!
Super easy, quick and yummy!
You will need
1 cup dry lentils
Diced onions, garlic and mushrooms
Canned diced tomatoes
Marinara sauce – jarred
Step 1 – bring lentils to a boil in 3 cups water , cover and simmer on low until cooked. Rinse and drain
Step 2 – sauté veggies in oil. Add in lentils, canned tomatoes and marinara. Season with Italian spices ( I also add a little cinnamon, trust me!)
Step 3- boil spaghetti noodles to al dente then add to pan of lentil sauce
Top with Vegan Parmesan and serve with fresh crusty bread and you have one heck of an Italian feast!
This is a yummo make in 20 minute meal.
So stupid easy and it’s virtually throw in a pot easy.
I simply used a bag of precut veggies, added in garlic chunks, cauliflower and asparagus and sautéed in oil until veggies were slightly tender.
Add in cashews. Boil spaghetti noodles to al dente.
Season with curry powder, cumin and chili powder.
Pour in a bottle of any Thai Chili sauce you can find, I used this one. ( found at Homesense )
Serve with cashews on top
Enjoy this easy peasy vegan meal!
This is not a sponsored post and yes I paid a lot of money to finally get my hands on this product!
I knew this product came as a powder but I love the packaging and it is all recycled! Win
Here is the video on my first ever egg prep
Vegan Egg Video
I used 4 tbsp of powder to 1 cup cold water, whisked and added to an oiled pan. Added in some Daiya and cheesy eggs for supper it was.
Now I will definitely get creative now, adding in veggies , using it as an egg replacer – whatever! I forsee quiches to be made!
So I totally missed Taco Tuesday yesterday and had to make up for it today!
I always like to cook up a big batch of lentils and I did so today.
I made 1 cup of green lentils (dry lentils simmered in water until tender) and 1 cup of brown rice and just mixed them in a big pot.
This big pot will become a lentil loaf, lentil burgers and tacos!
So for today’s big “recipe” simply dice up some onions, peppers and garlic and sauté in oil
Add in about a cup of the lentil rice mixture.
Then add in chili powder, cumin and garlic powder with 1/2 cup of water ( or use a packet of taco seasoning) . I use a lot of cumin in mine – about 2-3 tbsp and about 1-1.5 tbsp of the other spices.
Top with Daiya shreds and let simmer on low.
Then just wrap it up! You can add avocado , lettuce or whatever suits your fancy!
I will make sure mine has lots of guac on it!