the family enjoys this at least once a month on sunday mornings. we got the recipe from whole foods and altered it a bit. i think the spelt tortillas really make this burrito, but you can really use any tortilla that floats your boat. this recipe is really easy! you can also add soy sausage or soyrizo as well which really spices things up.
Ingredients (use vegan versions):
2 tablespoons vegetable oil
1 medium organic potato, cut into bite-sized pieces
1 tsp-tbsp crushed garlic
a pinch of dried parsley
salt, to taste
pepper, to taste
1/2 (12-ounce) block firm tofu, grated
2 tablespoons salsa
2 tablespoons grated "Follow Your Heart" (or Daiya) "cheese"
2 to 3 (9-inch) tortillas (Spelt are really good for these)
1/2 avocado, sliced
Directions:
1. In a pan, heat vegetable oil. Add potatoes and cook until golden brown.
2. In a bowl, mix garlic, parsley, salt, and pepper together.
3. When the potatoes are golden brown, mix in tofu and cook for about 5 minutes.
4. Add salsa and cheese and remove from heat Mix in garlic-parsley mixture.
5. On a plate, lay out tortillas Divide pan ingredients equally between tortillas, top with avocado, and roll tortilla into burrito.
Enjoy~
Makes: makes about 2 to 3 burritos depending on the size of tortilla,
Wednesday, January 27, 2010
Saturday, January 16, 2010
Pecan Crusted Seitan w/ Brown Rice & Red pepper Green Beans
I just made this last night and it was a big hit! Very good. I didn't have some of the ingredients (the pecans are a must though), it still came out great! I served with rice and green beans.
Pecan Crusted Seitan
INGREDIENTS
Marinade:
3/4 C tomato paste (1 small can)
1/4 C umeboshi vinegar (Asian section of most health food stores. I didn't have, so i used regular red vinegar...)
1/4 C dry red wine
1/2 C orange juice
1/4 C shoyu (soy sauce)
1/4 C minced garlic (several garlic cloves)
1/4C chopped fresh parsley
2 Tbs minced fresh tarragon or 1 Tbs dried
2 Tbs minced fresh rosemary
The rest:
8-10 pieces of (unflavored) seitan-about a pound (I used 2 packages)
2 C flour (I would use just 1 to 1 1/2 cups--2 is a bit too much)
1/2 tsp fine sea salt
1/2 tsp ground black pepper
1 C ground pecans (a must)!
2 Tbs finely chopped fresh rosemary
1/4C olive oil
DIRECTIONS:
Combine the tomato paste, vinegar, wine, orange juice, shoyu, garlic, parsley, tarragon and rosemary in a blender or food processor and blend until smooth. Transfer the marinade to a shallow dish add the seitan and turn to coat on all sides. Cover the dish and marinate in the fridge for at least 3 hours to overnight. When ready to serve, mix together flour, salt, pepper, pecans and rosemary in a shallow bowl. Dredge the marinaded seitan in the flour mixture. Heat the oil (enough for frying) and add the seitan to the pan. Saute until golden brown on both sides, 2-3 minutes per side. Serve immediately. Enjoy!
Red Pepper Green Beans
Steam green beans then add olive oil, braggs, red pepper, salt and nutritional yesat (all to taste)....
Saturday, January 9, 2010
Vegan Chocolate Mousse
I made this the other day. Super easy and ridiculously good. I didn't add vanilla this time, came out the same to me.
Ingredients:
1 package of silken tofu (~12 oz) I usually use firm.
10 oz vegan dark chocolate chips, about one small package. (Many dark chocolate chips are vegan; check the ingredients).
3 tablespoons maple syrup
1 tsp. vanilla extract
Directions:
Blend tofu (preferably at room temperature) in food processor, blender, or with hand mixer until just smooth.
In a double boiler, melt chocolate chips with a Tbsp. (or two) of water over low heat. Stir constantly.
Add maple syrup and vanilla to melted chocolate and combine.
Then mix with tofu in food processor until creamy.
Pour into very small serving dishes or glasses, (OR put into a pie crust-Arrowhead Mills makes a good vegan one) and turn it into a pie) cover and chill in fridge- this stuff is rich!!
Additions: Nice with any fresh fruit. Can also use as a frosting for a cake
Monday, January 4, 2010
John Robbins --- I love this man!
"The choices that we make today as to the way we treat each other, the way we raise our children, the kinds of families and communities we create, will determine how the future unfolds. If we treat each other one way, we can cultivate people driven by a death urge, who are despondent and mean. If we treat each other another way, if we encourage and uphold our essential goodness and capacity for loving connection, we can nurture a society of people who are healthy and whole and whose lives will bring healing, peace, and joy to those they touch.
I believe that the real news on this planet is love—why it exists, where it came from, and where it is going. I believe that ultimately it is the love in our lives that underlies and makes possible our greatest healing and longevity.
Whether we acknowledge it or not, we all have a choice to be either accomplices in the status quo or everyday revolutionaries. We have a choice whether to succumb to the cultural trance, eat fast food, and race by each other in the night, or to build lives of caring, substance, and healing. So much depends on that choice.” ~John Robbins (excerpt from "Healthy at 100")
I wrote John for some advice when our dog Viva was diagnosed with cancer. I wasn't expecting he'd write back really, but he did. With the most heartfelt, empathetic letter along with some great advice. He is a true gentleman and I admire greatly what he's doing in this world.
http://www.youtube.com/watch?v=kg5N7XX7Gv0&feature=related
I believe that the real news on this planet is love—why it exists, where it came from, and where it is going. I believe that ultimately it is the love in our lives that underlies and makes possible our greatest healing and longevity.
Whether we acknowledge it or not, we all have a choice to be either accomplices in the status quo or everyday revolutionaries. We have a choice whether to succumb to the cultural trance, eat fast food, and race by each other in the night, or to build lives of caring, substance, and healing. So much depends on that choice.” ~John Robbins (excerpt from "Healthy at 100")
I wrote John for some advice when our dog Viva was diagnosed with cancer. I wasn't expecting he'd write back really, but he did. With the most heartfelt, empathetic letter along with some great advice. He is a true gentleman and I admire greatly what he's doing in this world.
http://www.youtube.com/watch?v=kg5N7XX7Gv0&feature=related
Sunday, January 3, 2010
Cooking with sea Vegetables! :)
This is what I've been up to lately! They are so full of nutrients and minerals and have a ton of calcium (great for J and I) so I thought I'd give it a try. You can use kelp, dulse, and various kombus with beans to aid their digestion. Long simmering kelp and dulse will dissolve in soups and stews.
Nori: Dark purple-black color that turns phosphorescent green when toasted, famous for its role in making veggie sushi rolls. Also sold in single, slightly sweetened, toasted strips for snacking-a convenient form to add to your lunch. Simply crumble and use to season soup, salads, etc.
Kelp: Light brown to dark green in color, available in flake form. Also sold in powdered form and makes a great seasoning to have on the table.
Hijiki: Looks like small strands of black wiry pasta and has a strong flavor. Great simply soaked and served raw in Asian-flavored salads.
Kombu: Very dark in color and generally sold in strips or sheets, oftentimes used as a flavoring for soups. To greatly enhance beans' digestibility and prevent gas, add a strip of kombu to the pot when cooking beans.
Wakame: Green and silky when soaked. Most commonly used to make Japanese miso soup.
Arame: This lacy, wiry sea vegetable is sweeter and milder in taste than many others, and can be integrated in salads as well as hijiki.
Dulse: Soft, chewy texture and a reddish-brown color. A great addition to soups.
Unlike salt, you can cook beans with a sea vegetable right from the start. Silly me, I had no idea you need to wait till the very end to add salt to your beans when cooking or they just won't soften....Or you can just skip the salt, (as sea veggies natural sodium content makes sea vegetable dishes quite tasty without). J loves adzuki beans that have been cooked with Wakame sea veggie! Oh my, this baby is going to be so much healthier than I was....
Friday, January 1, 2010
Rich Roll & Christina Pirello
Two people's stories worth listening to.
http://www.christinacooks.com/my_story
http://www.youtube.com/watch?v=hODeFnYIHks
http://www.christinacooks.com/my_story
http://www.youtube.com/watch?v=hODeFnYIHks
*~ Chocolate Peanut Butter Cups (Vegan style)~*
O.k., I'm trying not to eat as much processed sugar as last year but these are delish and I had to share. Enjoy~
Ingredients:
1 cup peanut butter (organic, creamy is always preferred. Plain old peanuts w/ no crap added)
1/2 cup powdered sugar
1 1/2 cups of vegan chocolate chips (check the back, lots have milkfat (a big no-no)
1/4 teaspoon salt
12 small cupcake liners (or 6-8 regular size)
Directions:
Cut the top half of the cupcake liners to where they are about half the original height. In a double boiler, melt the chocolate chips. Stir until creamy. Make sure you do not overcook them. Using a spoon to spread the chocolate evenly within the muffin cups (you'll get messy) making sure you fill the crevices on the sides. Place the coated muffin cups in the freezer so that the chocolate hardens. In a separate bowl combine the peanut butter and salt and fold in the powdered vegan sugar. When the chocolate cups, spoon the peanut butter into the chocolate cups leaving a little room for the top layer of chocolate. Allow the peanut butter to harden in the freezer, and then spoon the top layer of chocolate on (you may need to heat the choc. again). Place the cups in the freezer and wait an hour.
makes about 12 sm. peanut butter cups.
From sugar skull, an off the hook blog:http://www.sugar-skull.com/blog/category/candy/
Vegan comic is awesome
This guy is really cool and funny...These are some of his favorite quotes. I like them all but especially the medical ones.
Spicy Adzuki and Mung Beans w/ Collard greens
O.K. I'm turning a new leaf in 2010. A new little green leaf and will be cooking more meals rather than desserts (even though I love desserts, I have too much of a sweet tooth and need to be more creative w/ meals for my picky toddler). Although this was too spicy for baby, you can always pull out some of the beans and peas before you add the spicy sauce (you can do this with the collards too) and your baby can enjoy with you. We just don't eat dinner together yet, as he's in bed by then.
I made this last night and was very impressed. Any leafy greens are my absolute fav and collards are no exception, in fact they might very well be the ultimate fav. Unfortunately, I can't fly to California to get my fix, at my favorite restaurant, so I figured after 2 1/2 years I better get a new recipe. This one fits the bill. The ticket is w/ collards: don't undercook. 40 min was perfect. SPice the beans to taste. I like super spicy so I followed the directions as close as possible and loved.Enjoy!~
Mung and Azuki Beans with Fresh Peas and Spices
1/2 cup of whole mung beans
1/2 cup of azuki beans
2 cups of fresh peas
2 teaspoons of Earth Balance butter or olive oil
1 teaspoon of black mustard seeds
1 teaspoon of cumin seeds
1/2 teaspoon of ground coriander
1/2 teaspoon of cayenne
1/2 teaspoon of turmeric
1/2 teaspoon of asafoetida powder (we didn't use this)
2 fresh jalapenos or green chilies, finely chopped ( I used 1 sirano pepper)
small handful of dried curry leaves (or a splash of curry powder)
3 - 4 dried red chilies, broken into bits
2 medium tomatoes, finely chopped (We used a can and a half of organic chopped tomatoes)
1 teaspoon of methi leaves (didn't use; Chris though it meant methamphetamine. I told him that's made in a bathtub....oh what a funny, funny man)
sea salt to taste
Soak the mung beans and the azuki beans overnight in enough water to cover. Drain, transfer to a pot along with 2 cups of water. Bring to a boil, immediately reduce the heat to low and cover and simmer for 15 minutes. Now add the peas to the pot and continue to cook until the beans are soft and the peas are tender - roughly another 15 - 20 minutes. Add more water to the pot if necessary, though most of the water should be absorbed at the end of the cooking time. Set aside.
Heat the oil in a frying pan over medium heat. When hot, add the mustard seeds and cook until they turn grey and begin to pop. Now add the cumin seeds, coriander, cayenne, turmeric, asafoetida, green chilies, curry leaves, dried red chilies and stir and fry for a minute or two. Now add the tomatoes, methi leaves and salt to the pan and cook, stirring occasionally, until the mixture thickens.
Transfer to the pot of cooked beans, stir well and return to a low heat and cook for a few more minutes so the flavours blend.
Serves 4 - 5.
Vegetarian "Southern-style" Collard Greens
Ingredients
• 1 pound collard greens, chopped (We had one bundle so I cut everything down a bit).
• 1 tablespoon olive oil
• 1 tablespoon Earth Balance butter
• 1/4-1/2 large onion, chopped
• 1 teaspoon red pepper flakes
• 1 clove garlic, finely chopped (or on lazy days, garlic powder
• Salt and freshly ground black pepper (to taste)
• 2-3 cups vegetable stock or water (enough to cover the greens)
• 2 tomatoes, seeded and chopped (I didn't use, but if you like tomatoes, knock yourself out. Plus the high vit C content in the tomatoes will help absorb the iron of the greens; what I did throughout my pregnancy to ward off anemia-although usually not a problem in vegans anyway).
Directions:
Pull huge stem out of collards (I usually just rip it, or you fold and rip or just cut it out). Then rip greens into bite sized pieces.
In a large pot over medium heat, heat oil and butter. Saute the onions until slightly softened, about 2 minutes, then add the red pepper flakes and garlic, cook another minute. Add collard greens and cook another minute. Add the vegetable stock, cover and bring to a simmer. Cook until greens are tender, about 40 minutes with lid on. Add tomatoes and season with salt and freshly ground black pepper.
Serves 3-4 or 1 (in my case!)
I made this last night and was very impressed. Any leafy greens are my absolute fav and collards are no exception, in fact they might very well be the ultimate fav. Unfortunately, I can't fly to California to get my fix, at my favorite restaurant, so I figured after 2 1/2 years I better get a new recipe. This one fits the bill. The ticket is w/ collards: don't undercook. 40 min was perfect. SPice the beans to taste. I like super spicy so I followed the directions as close as possible and loved.Enjoy!~
Mung and Azuki Beans with Fresh Peas and Spices
1/2 cup of whole mung beans
1/2 cup of azuki beans
2 cups of fresh peas
2 teaspoons of Earth Balance butter or olive oil
1 teaspoon of black mustard seeds
1 teaspoon of cumin seeds
1/2 teaspoon of ground coriander
1/2 teaspoon of cayenne
1/2 teaspoon of turmeric
1/2 teaspoon of asafoetida powder (we didn't use this)
2 fresh jalapenos or green chilies, finely chopped ( I used 1 sirano pepper)
small handful of dried curry leaves (or a splash of curry powder)
3 - 4 dried red chilies, broken into bits
2 medium tomatoes, finely chopped (We used a can and a half of organic chopped tomatoes)
1 teaspoon of methi leaves (didn't use; Chris though it meant methamphetamine. I told him that's made in a bathtub....oh what a funny, funny man)
sea salt to taste
Soak the mung beans and the azuki beans overnight in enough water to cover. Drain, transfer to a pot along with 2 cups of water. Bring to a boil, immediately reduce the heat to low and cover and simmer for 15 minutes. Now add the peas to the pot and continue to cook until the beans are soft and the peas are tender - roughly another 15 - 20 minutes. Add more water to the pot if necessary, though most of the water should be absorbed at the end of the cooking time. Set aside.
Heat the oil in a frying pan over medium heat. When hot, add the mustard seeds and cook until they turn grey and begin to pop. Now add the cumin seeds, coriander, cayenne, turmeric, asafoetida, green chilies, curry leaves, dried red chilies and stir and fry for a minute or two. Now add the tomatoes, methi leaves and salt to the pan and cook, stirring occasionally, until the mixture thickens.
Transfer to the pot of cooked beans, stir well and return to a low heat and cook for a few more minutes so the flavours blend.
Serves 4 - 5.
Vegetarian "Southern-style" Collard Greens
Ingredients
• 1 pound collard greens, chopped (We had one bundle so I cut everything down a bit).
• 1 tablespoon olive oil
• 1 tablespoon Earth Balance butter
• 1/4-1/2 large onion, chopped
• 1 teaspoon red pepper flakes
• 1 clove garlic, finely chopped (or on lazy days, garlic powder
• Salt and freshly ground black pepper (to taste)
• 2-3 cups vegetable stock or water (enough to cover the greens)
• 2 tomatoes, seeded and chopped (I didn't use, but if you like tomatoes, knock yourself out. Plus the high vit C content in the tomatoes will help absorb the iron of the greens; what I did throughout my pregnancy to ward off anemia-although usually not a problem in vegans anyway).
Directions:
Pull huge stem out of collards (I usually just rip it, or you fold and rip or just cut it out). Then rip greens into bite sized pieces.
In a large pot over medium heat, heat oil and butter. Saute the onions until slightly softened, about 2 minutes, then add the red pepper flakes and garlic, cook another minute. Add collard greens and cook another minute. Add the vegetable stock, cover and bring to a simmer. Cook until greens are tender, about 40 minutes with lid on. Add tomatoes and season with salt and freshly ground black pepper.
Serves 3-4 or 1 (in my case!)
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