Meatless Mondays: Walnut Meat Tacos

Meatless Mondays: Walnut Meat Tacos

Tonight, I am working on another writing project so I opted to make something quick and easy for Meatless Mondays: Walnut Meat Tacos. I have made walnut meat tacos in Romaine lettuce leaves but I opted for blue corn taco shells tonight. It’s not only quick and easy but tasty! Ever since being plant-based, I value spices more than ever and I realize all I have ever been interested in–with meat or vegetables–was the taste. No one likes a bland plate of either! I added a corn and bean salsa and sliced some avocado on the side and substituted liquid aminos for soy sauce. This recipe came from genius kitchen.

Here it is:

Ingredients:

  • 1 cup raw walnuts
    1 tablespoon soy sauce
    1 teaspoon garlic powder
    1 teaspoon cumin
    1 teaspoon paprika
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Spiced walnut “meat” after being pulsed in the food processor.

Directions:

  1. Put ingredients in a food processor.
  2. Pulse until course and crumbly. Don’t pulse for too long, or else you’ll end up with butter!

Enjoy! I know we will tonight!

Meatless Mondays: African Peanut Stew (vegan)

Meatless Mondays: African Peanut Stew (vegan)

Today, I decided to try something new: a vegan version of African Peanut Stew! I found several recipes online but decided I to go with the one on budgetbytes.com. I have actually never eaten it but I hope the recipe did the stew justice.

INGREDIENTS

  • 1 Tbsp vegetable oil
  • 4 cloves garlic
  • inch fresh ginger
  • 1 medium sweet potato 
  • 1 medium onion
  • 1 tsp cumin
  • 1/4 tsp crushed red pepper
  • 6 oz can tomato paste
  • 1/2 cup natural style chunky peanut butter
  • 6 cups vegetable broth
  • 1/2 bunch 2-3 cups chopped collard greens
  • 1/4 bunch cilantro garnish (optional)

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INSTRUCTIONS

  1. Peel and grate the ginger using a small holed cheese grater. Mince the garlic. Sauté the ginger and garlic in vegetable oil over medium heat for 1-2 minutes, or until the garlic becomes soft and fragrant.
  2. Dice the onion, add it to the pot, and continue to sauté. Dice the sweet potato (1/2 inch cubes), add it to the pot, and continue to sauté a few minutes more, or until the onion is soft and the sweet potato takes on a darker, slightly translucent appearance. Season with cumin and red pepper flakes.
  3. Add the tomato paste and peanut butter, and stir until everything is evenly mixed. Add the vegetable broth and stir to dissolve the thick tomato paste-peanut butter mixture. Place a lid on the pot and turn the heat up to high.
  4. While the soup is coming up to a boil, prepare the collard greens. Rinse the greens well, then use a sharp knife to remove each stem (cut along the side of each stem). Stack the leaves, then cut them into thin strips. Add the collard strips to the soup pot.
  5. Once the soup reaches a boil, turn the heat down to low and allow it to simmer without a lid for about 15 minutes, or until the sweet potatoes are very soft. Once soft, smash about half of the sweet potatoes with the back of a wooden spoon to help thicken the soup. Taste the soup and add salt if needed (will depend on the brand of broth used).
  6. Serve the stew hot with a few cilantro leaves if desired.

RECIPE NOTES

Mustard greens or lacinato kale can be used in place of the collard greens.

The verdict: We loved it! Approved! Hubby just told me that the stew will definitely be gone tomorrow. I will put this in the rotation. It went really well with brown rice and we loved the crunch of the peanuts with the stew. One of the best yet!

 

Meatless Monday Christmas: Chickpea Flour Omelette

Meatless Monday Christmas: Chickpea Flour Omelette

This morning our family gathered for breakfast and opening of presents. I decided to look up vegan breakfast options that aren’t smoothies/oatmeals. We found the Chickpea Flour Omelette recipe from strengthandsunshine.com.

INGREDIENTS

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INSTRUCTIONS
  1. In a small bowl, mix together all ingredients except the greens and optional veggies.
  2. Let stand for 5 minutes. Add more water if too thick. It should be pancake batter consistency (but not too runny).
  3. Meanwhile, heat a lightly oiled non-stick pan over medium heat. Once the pan is hot, pour the batter in the pan like you’re making a pancake. Cover the pan with a lid and cook on low heat for 3 minutes until the edges dry and bubbles form on the surface.
  4. Now add the greens and/or veggies to one half of the omelette and take a spatula to fold the omelette over in half and cook uncovered for 2 more minutes.
  5. Remove and transfer to a plate before topping with ketchup, salsa, hot sauce, etc.!

We used the Follow Your Heart brand for the egg replacer and used salsa on top. Next time, a little more salt and green peppers will be added. The consistency reminded me more of a Southwestern chickpea flour cake than an omelette. I was happy to have this option and will cook again soon.

30- Minute Coconut Curry

30- Minute Coconut Curry

I found tonight’s recipe from the minimalist baker. Their recipe called for a coconut quinoa but I was not in a mood for quinoa. I decided to cook some brown rice instead. Here is the recipe for the coconut curry. Although I had vegetable broth, I chose to substitute with the Goya vegetable seasoning and water. I may have cooked the curry a bit too long because it wasn’t as thick as I would have liked but the flavors were all there. I also added a bit more curry powder so the color lost some of its brightness. All in all, I am glad I tried it!

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Here’s the recipe:

Ingredients
CURRY
  • 1 Tbsp (15 ml) coconut or olive oil
  • 1 small onion, diced (150 g)
  • 4 cloves garlic, minced (2 Tbsp or 12 g)
  • 1 Tbsp (6 g) fresh grated ginger (or 1 tsp ground)
  • 1/2 cup (45 g) broccoli florets (or green bell pepper), diced
  • 1/2 cup (64 g) diced carrots
  • 1/4 cup (45 g) diced tomato
  • 1/3 cup (28 g) snow peas (loosely cut)
  • 1 Tbsp (8 g) curry powder
  • optional: Pinch cayenne or 1 dried red chili, diced (for heat)
  • 2 14-ounce (396 g) cans light coconut milk (sub full-fat for richer texture)
  • 1 cup (240 ml) veggie stock (DIY or store-bought)
  • Sea salt and black pepper to taste
  1. Heat a large saucepan or pot to medium heat and add 1 Tbsp coconut oil. Add the onion, garlic, ginger, carrot, broccoli and a pinch each salt and pepper and stir. Cook, stirring frequently, until softened – about 5 minutes.
  2. Add curry powder, cayenne (or chili pepper), veggie stock, coconut milk, another healthy pinch of salt and stir. Bring to a simmer then reduce heat slightly and continue cooking for 10-15 minutes.
  3. Add the snow peas and tomatoes in the last 5 minutes so they don’t overcook.
  4. Taste and adjust seasonings as needed. I added another pinch or two of salt.

How about all of you? Do you find yourself adjusting the recipe while cooking?

Meatless Mondays: Roasted Carrot, Sweet Potato and Ginger Soup

Meatless Mondays: Roasted Carrot, Sweet Potato and Ginger Soup

This week, especially after a couple of days of snow, I decided to make a soup as part of our dinner tonight. Hubby found this recipe from choosingchia.com:

Ingredients
  • 1 large sweet potato
  • 2 cups carrots
  • 1 tbsp vegetable oil
  • 1 onion
  • 1 garlic clove
  • 2 tbsp grated ginger
  • 1 liter vegetable broth
  • pinch of cayenne
  • salt & pepper to taste
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Instructions
  1. Preheat your oven to 400 degrees and line a pan with parchment paper.
  2. Chop your sweet potatoes and carrots into medium sized cubes and place spread out of your pan. Bake for 20-25 minutes until tender.
  3. Heat vegetable oil in a large pot on medium heat. Chop your onion and garlic and and add to the pot, stirring constantly for 2-3 minutes. Add grated ginger, sweet potato, carrots and a pinch of cayenne and stir together.
  4. Next add your vegetable broth and bring to a boil for 2 minutes. Reduce heat to low and let simmer for 30 minutes.
  5. Transfer soup to a blender (or use a hand blender) and blend soup until smooth. Season with salt and pepper to taste. 
It turned out  to be amazing. Because of the onions and garlic clove, I barely had to salt and pepper to taste. I also did not have veggie broth so I mixed water with Goya salad and vegetable seasoning and added that to the onions, garlic, ginger and cayenne. I also used 1 tablespoon of ginger instead of 2–it’s all we had left. Hubby told me we already had everything we needed to make this soup so the improvisation was clearly not planned. But that’s ok. Sometimes, that’s how it is and it did not disappoint.
Already excited for next Monday!

Meatless Monday

Meatless Monday

Although I talk about my wellness journey, I don’t post much about food. I cook but my husband loves it way more than I do.  When I was learning more about #bloglikecrazy (write 30 posts in 30 days throughout the month of November started by See Jane Write founder Javacia Bowser), theme days were suggested. The only one that spoke to me was Meatless Mondays. Since I have been plant-based for several months, it would be nice to share a few of the meals we eat or trying for the first time.

Tonight, hubby cooked a vegan three-bean chili. He doesn’t measure anything out but he told me he used pinto, kidney and black beans, canned diced tomatoes, corn, mushrooms and uses chili powder, cumin, oregano, paprika and salts and peppers to taste. He also includes onion, bell peppers and celery and does not skimp on the hot sauce. His chili never disappoints. We decided to try vegan corn muffins for the first time. We had vegetarian Jiffy corn muffin mix but I added fresh corn and sugar. It was nice to see the vegan alternative to egg pictured here:

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When he came home, he didn’t bring muffin tins but a larger pan. No biggie–we just made it work. It was a little flatter than we would have liked but it tasted good–sweet and not dry at all. So here’s how it all turned out:

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We didn’t have muffin tins but it turned out great.

Day 6  of #bloglikecrazy is in the books!