This is just a little something I whipped up as a snack...no frills or anything. All measurements are approximate. I had some leftover garbanzo beans and lentils from salads I ate recently, and knew lentils were good in hummus, so why not?! I wanted to add an extra creamy texture and a good source of fat to use in place of olive oil so that's where the avocado came in. This recipe would also be good with some cilantro mixed in, I didn't have any on hand unfortunately.
That's all, just thought I'd share this simple and delish creation :)
I keep all interesting recipes I find in the blogosphere "neatly" organized in Word documents that have an alphabetized index and internal links (yeah, I can pretend I'm tech saavy). Whatever strikes my fancy that week (slash whatever I have in the pantry + the "Find" application in Word) usually ends up in my mouth on here shortly thereafter. So it came as a huge surprise to me that I would happen to make/feature two Annie's Eats recipes in a row considering I had never made one of her recipes and she isn't vegan. But it is a very pleasant surprise because I think this has to be my favorite quinoa recipe ever!
Soooo while the above picture looks much better (as far as plating goes) in my opinion, the bottom one is a more realistic picture of what your tofu and veggies should look like in the final product. Word to the wise: follow this recipe EXACTLY if you want it to taste incredibly good rather than just okay. I can't even follow my own directions because I lost track of time in both attempts at this recipe and overcooked my udon noodles. Thus, they never browned and most of them stuck to the pan when I was tossing them in the sauce. Regardless of my incompetence...the subtly sweet and nutty flavors if the sauce are the perfect complement to the tofu, snap peas, and bell pepper in this recipe. Udon fail aside, I would make this again in a heart beat, and if you can follow directions, you will be singing its praises as well :)
Ask and you shall receive. I posted a quick survey on my blog last night to find out how I should use udon noodles in my next blog post. Sure...I only got two responses, but you can bet I'll be sharing both of those recipes now! If you want a say in what I post on this blog, feel free to "Like" Teagan Goes Vegan on Facebook!
Okay, okay...shameless plug over. This recipe is spectacular for sooo many reasons; but I'll keep it to three: it is high in protein, it is super quick and easy to make, and it is deeelicious!
I was pleasantly surprised when I discovered the ease with which this meal came together, the flexibility it allowed for personal preference, and the fact that it is packed with plant protein. As an added bonus it tastes like take-out! Amazing. I think this would also be a great "starter" recipe for people curious about trying a vegan diet.
The only thing I can suggest to enhance the nutritional value even more would be to use higher-fiber udon noodles (maybe made from brown rice...mine only had 2g per serving) and low-sodium soy sauce, which I didn't have on hand. Otherwise, the nutrition profile is perfectly balanced.
This meal is incredible. With half your daily fiber needs, low fat and sodium, and a generous helping of protein, you can be sure this is a great addition to a healthy vegan diet (or any healthy diet!). I have been longing to make a dish like this since enjoying the fantastic Moroccan Chicken Salad (sans chicken and egg) at California Pizza Kitchen. After taking a looksie through The Kind Diet, I found a couscous dish with a few similar ingredients. To top it all off, I found the most beautiful organic butternut squash at Sunflower Farmers Market and knew I had to do it justice. I suppose this will do ; )
I miss sushi. I miss it HARD. So to fill this void and warm my insides a bit (since its been rainy and cold the past couple days), I had a strong desire to have sushi and miso soup. Let me tell you...the sushi didn't disappoint! It is extremely filling and has versatile flavors that make it a lot more satisfying than the vegetable sushi you can get in restaurants or stores. The miso soup needs a bit of improvement though, so I won't share that yet. I was in a huuuge rush tonight so the salad I also planned to make didn't end up happening, but you can hopefully look forward to seeing a salad with creamy sesame watercress dressing in the near future : ). I love asian food. Drool.
This is the part where I would usually give you the okay to "indulge", but I can't with this recipe! Other than the sodium content that comes with soy sauce... this recipe is super healthy and high in protein! So please, simply enjoy (and watch your sodium intake).
And don't forget to vote in my poll to the right! Thanks lovie : )
On the off chance that I can't veganize whatever the rest of my family is having...I have to come up with something that will be quick, easy, and satisfying. There is always the classic bean and grain salad option...but I had some seitan that needed to be eaten and some carrots and kale calling my name [due to a fried juicer : ( ]
The result? A quick, versatile weeknight meal thats super filling, healthy, and tasty! Whoa. there. turbo. Think you can handle it? Give it a try : ) I dare you.
...And while we're speaking about dares...I dare you to vote in the new poll. Please and thank you. Love youuuu : )
My horrible ways never cease. I have managed to neglect you darling individuals who care enough to read my blog this summer and it was definitely something I did not anticipate. Let me explain...
Once school ended, I started working full time. A week into summer one of my besties flew to CO to spend a week with me. Then I went right back to working full time while she started training for the summer job we once shared. I visited her (and other old friends) often during that two-week period. Once she left to start her job, I started packing up my apartment. I spent my time away from work packing and cleaning and transporting stuff home. Then I moved into another house to house/pet-sit for two weeks. On Friday I left that house, came home, and tomorrow I will go stay with a friend for 3 days so I can work a few more days. Then I'll return home for a couple days, spend a week working in New Orleans, and possibly go back to stay with that friend while I work a couple more weeks. Then it will be a quick transition back home for at least 5 months while I complete my internship/last semester of undergrad : )
Meet Kobi. I'll get to see this angel more than I have in the last 3 years! She likes to talk if you couldn't tell...
Hopefully this explains a little...It's not that I haven't been cooking! I just haven't had the energy to create blog posts, which are unbelievably time-consuming. I feel like I've been a nomad this whole summer.
At the end of this wonderful weekend, I figured I could muster up a bit of energy to share with you my "copy cat" recipe based on a sandwich I often enjoy from the cafe at my work.
This sandwich is jam packed with grilled veggie goodness and a delectable red pepper hummus. Perfect for summer, so go ahead and give it a try!
Oh, you noticed the red cabbage in numerous posts lately? It was on sale don't judge me.
Prior to making this a meat-free blog...this recipe was on the top of my to-share list. Since then I have looked back on that meal with mixed feelings. It was SO GOOD, but I couldn't stand the thought of eating meat again. After gaining a bit more confidence with vegan cooking, I decided I would tackle veganizing the recipe. The results were indulgent and tasty, without the cholesterol and extra calories!
Warning: The "goat cheese" making process is simple but lengthy, so make sure you plan in advance for that recipe!
Hope you can enjoy this as much as I did! (PS: new poll is up, go vote!)
The first words I heard as I approached my house yesterday afternoon were "looks like we're having a vegan dinner tonight."
This was my brother talking, and I couldn't figure out if he meant I was making dinner, or if my family was simply the bomb dot com. And the winner is...option number two!
Okay...so dinner wasn't vegan; but it was vegetarian, which is so generous of my family. My dad found a Giada De Laurentiis recipe similar to (but better than) eggplant parmesan. And because he can't leave a recipe well-enough alone, he added zucchini and portobellos and made it into a veggie lasagna!
If you're curious about this recipe...we used 6 sheets of no-boil lasagna noodles instead of breadcrumbs and had two layers of veggies. We found that 1 fennel bulb was plenty. Let me know in the comments if you need/want further instruction; I would encourage you to get creative here!
But this girl is not complaining...it was phenomenal. Just take a look yourself!
But I am well-aware that not every vegan (or aspiring vegan in my case) can be this lucky. Keep reading for my [amateur] tips on maintaining a vegan diet when surrounded by omnivores.