vegan create

HEY DOOOOOOOOOODS! 

Long time no see.  

So, my coworker Mark thinks that all vegans can eat is broccoli.  What a dumb dumb.  JK Mark JK.  You know how I feel about you, it’s the same way Seinfield feels about Newman. 

This post is to show Mark and others that YOU TOO can make a quick and easy vegan meal that is more than just broccoli.

This here recipe will be called “MORE THAN BROCCOLI WRAPS” and will make you about 4 wraps.

Ingredients:

4 Toritilla’s (we use jalapeno, yum!)

Wayfare’s Smoked Cheddar Cheese Spread (you can get this at whole foods)

2 large pieces of Broccoli 

1/4 or less of head of Cabbage

2 large Carrots

1 cup of Sprouts

3 green onions, chopped

2 or 3 leaves of chopped Fresh Basil

a few tsps of Seasoned Salt

a few tsps of Bacun Bits (the fake bacon kind, duh)

some Mustard

some Agave Nectar 

This is how we do it:

I use one of those potato skin peelers to peel pieces of broccoli, cabbage and carrots so they are little slivers.  Peel all of these things into a bowl.  Then, add the sprouts, green onions and basil leaves.  Stir it up.  Then add everything else (seasoned salt, bacun bits, mustard and agave) and give it a big stir.

Use the Wayfare’s cheese to spread onto your tortilla and then add your veggie mixture on top and………..you…………..are…………….done.  

Enjoy everyone! 

And Mark, enjoy eating more than just broccoli………………………………..SCOTT! 

PS sorry for the crappy photo quality, hopefully Rog and I will have some free time soon so we can do this blog the right way!  see you guys in a year ;) 

Jess and I decided that we would us some of our extra Pancake and SauSage ingredients to combine something we felt was GENIUSLY DELICIOUS! 

The above Title is sufficient.

Ingredients:  Everything from the pancake recipe from below

                     Spices such as, chili powder, garlic powder, habanero/lemon pepper seasoning, salt, pepper, and cheeze and jalapeno chops inserted as well.

MIX ALL OF THIS INTO THE PANCAKE BATTER!

Shave 1/2 of a sweet potato down to its core.

Chop up 1/2 of an onion.

Roll 1/2 of a Gimme Lean SauSage packet into little bite sized nuggets.

SAUTEE ALL OF THESE IN A PAN UNTIL EACH HAS BROWNED A BIT AND RETAINS SOME CRISPINESS.

While sauteeing these items up, cook the pancakes as instructed earlier, in the pancake recipe below.

ET VOILA MONSIEURS ET MADAMES!

This is another “Hey let’s turn this really good dish my mom used to make into a vegan sensation!.”  This dip was so easy and totally satisfied any and all cheese cravings.  

Ingredients:

2 packages Vegan Cream Cheese

1 can Vegan Parmesan Cheese

1 jar Marinated Artichoke Hearts

a few hand fulls of Fresh Leafy Spinach

Jalapenos inside and out

All you have to do is mix everything together, put in a oven safe bowl and cook for about 30-40 minutes at 350 degrees.  

Finally a way to have them in the HOME!  Nothing says home cookin like some Pancakes.  I love being a VEGAN!

Ingredients:

1.5 cups wheat flour

1 tsp baking powder

1/2 tsp baking soda

1 tbsp brown sugar

1.5 cups almond milk

2 tbsp grapeseed or olive oil

I used to really really dislike pancakes (this is Jessica talking, Roger has always had a love affair with pancakes).  I don’t know if it was the eggs or milk that freaked me out, or both.  Making them with almond milk and no eggs has done the trick and now I love pancakes.  The almond milk adds a dreamy creaminess to the cakes that I just can’t resist.  I have come to believe that I was born to be vegan.  This recipe is TOO simple.  It’s perfect for those lazy Saturday and Sunday mornings when you are hungry but going out to eat defeats the purpose of a “lazy” day, so, you stay home and make these deliciously righteous (that one was for you, Rog) cakes.  All you have to do is mix up all the dry ingredients and then add the wet ingredients.  Then spoon a dollop onto a nonstick pan (you don’t even have to spray pam on the pan) on medium low heat and after a bit, flip em over.  This particular morning was the first time we made pancakes together.  Roger informed me that he ONLY eats pancakes with peanut butter.   After telling him that he is a crazy ass bitch, we headed to Newflower Market to pick up some freshly ground peanut butter.   We ended up having peanut butter and maple syrup with these cakes and I must say, that Roger is not a crazy ass bitch.  He is a crazy ass bitch that sometimes has good ideas, like peanut butter and maple syrup on homemade pancakes.  Damn they were good.  

We attempted making homemade vegan cheeze tonight but it did not end up tasting, smelling or looking like real cheese.  OH WELL, it ended up having it’s own unique and interesting flavor and still tasted pretty darn good.  

Insides:

3/4 cup of almonds (we soaked our almonds overnight in some water - keep the water! you’ll use it later)

1/2 cup of rolled oats (if you are asking yourself what “rolled” oats are, I couldn’t help you.  I just assumed they were the same thing as “oats”)

1/4 cup of sunflower seeds

1 cup of nutritional yeast

1 diced onion

1 jalapeno chopped up

paprika, garlic, salt, mustard to taste

2 heads of chopped up broccoli

spinach tortillas

side: whole cooked carrots with some spices 

For ze cheeze sauce:  take the soft almonds, rolled oats, and sunflower seeds and spin those babies right round baby right round in the food processor right round round round.  Next add the nutritional yeast, onion, jalapeno, paprika, garlic, salt and mustard (add a little bit at a time) to the mix and process up to a wonderfully delicious creamy mixture.  Then add the mixture to 2 cups of that almond water that you soaked the almonds in and whisk it up.  Pour into a saucepan and bring to a boil.  Next add ya broccoli to the mix and let it all simmer until broccoli is soft and lovable.  Then scoop some of the mix into a tortilla, fold in the sides of the tortilla and set wrap in a fryin pan (we added a little vegan butter to the pan to give that tortilla a golden brown color).  Heat the wrap so the ends can sorta melt together.  Flip the wrap, do the same on the other side, and we are done and done and done.  Now time to enjoy your kris kross salt n peppa jay-z vegan style wrapper wrap.  

I hope you like our cheeze.  Stay tuned cuz there will be many more attemptz at cheeze becuz we want to make ze bezt cheeze this world haz ever seen. 

AAAAAAAAaaaaaaawwwwwwwwwwwwwwwwwwhhhhhhhhhhhhahaaahahahhaaaaa! NOTHING LIKE A LIGHT LITTLE PASTA SALAD FOR YA!!

Ingredients: 1 cucumber chopped up into yummy little bite sized bites of a bite bite

                    1 Tomato, sliced and diced, juicy as can be and true to the local Farmer’s Market glee

                    1 Red Bell Pepper, chopped, to spice things up a tiny bit

               1/2 of a white onion, also chopped

    A few handfuls of torn spinach

      1 Jalapeno to more than spice things up!  If you are not a fan of a little kick, we suggest leaving this out of the mix

    1 bag of BroTie Pasta

       2 Tofurky Italian Sausage Links sliced into bite sized eats

    GARLIC!  I DON’T CARE WHAT FORM OF GARLIC, JUST USE IT!

Process:  Chop up all of the vegetables to a size that will still fit on your fork.

Boil the ‘BroTie’ pasta until soft and chewable!

Sautee the bite sized slices of Italian Sausage in an Olive Oil/Red Wine mixture.  Season with basil, salt and garlic.

MIX IT ALL TOGETHER IN A BOWL AND ADD SOME BRIANNA’S BLUSH WINE VINAIGRETTE! 

EAT GOOD NICE HEALTHY LITE WONDERFULLY BLISSFUL/BLUSHFUL TASTING FOOD!

GO VEGANS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! 

Did you know that a vegan saves an average of about 100 animal lives a year?

We went to the farmers market this past Sunday and bought a whoppin 25 dollars worth of veggies.  Needless to say, we have a lot of veggies to get creative with this week.  Tonight’s menu: lil veggie patties with a side of big ole slices of Texas tomatoes sprinkled with some salt and some pepper.  This meal was simple, light, and absolutely positively deeeeeeelish.

Ingredients:

1 chopped red pepper

a couple of handfuls of spinach

1 chopped head of broccoli

1/2 onion chopped

1 handful of cilantro

1 whole cucumber chopped

1.5 cups of apple sauce (we bind with applesauce! what do you bind with?)

a few artichoke quarters

2 tablespoons apple cider vinegar 

seasoning (to your taste): veggie pepper, salt, black pepper, garlic 

sauce on the patty: BBQ sauce, ketchup & agave nectar mixed together

and last but not least, cornmeal

It’s cooking time: take everything i just mentioned (except for the apple sauce!!  that comes in later. oh and the corn meal!  that will come in way later. oh! and the bbq/ketchup/agave nectar.  that will come in eons later) and blend it all up into a food processor.  We processed everything a little at a time since we have a teeny weeny (but still awesome and totally sufficient) food processor.  Keep a small handful of chopped onions out of the processor and save that for the final mix.  Once you’ve processed all the veggies into super healthy little itty bitty bits, add your small handful of chopped onions and that applesauce too.  Mix together and then bust out some of that corn meal cuz it’s time to fry these puppies!!  Spread some corn meal onto a flat surface and sprinkle some salt on it.  Take a small handful of the patty mix and patty cake that veggie mix back and forth in your hands until you get a good lookin patty patted together.  Then set it on the cornmeal and press down slightly so the cornmeal sticks.  do this to all sides of the patty.  Then………….fry em up!  We put a lil mixture of grapeseed oil and olive oil in our frying pan.  Set the patty in the hot oil and when it starts to get crispy on one side, flip that baby over.  Remove patties from the frying pan once they are to your crispiness satisfaction.  Next drizzle our delicious sauce over the patty that can be simply made from mixing BBQ sauce, ketchup, and agave nectar.  Add those massive Texas tomato slices on the side, sprinkle with salt and pepper aaaaaaaand, finito.  It’s dinnertime.  Enjoy. 

Quinoa Salad w/ a side O Brats!

Ready for a Light Night?

Quinoa is a fairly well known Super Food.  It is a complete protein in its genetic structure and contains many wonderfully nourishing amino acids and minerals.  As a vegan this should be one of those “Go To Guys” in the kitchen.

Tonight We prepared it in a salad form with some Brats on the Side.

“Necessary means for a necessary means:”

1. Box of Quinoa

2. 1 Jalapeno 

3. 1 Tomato

4. Half of a Cucumber

5. A handful of spinach leaves

6. One Head O Broccoli

7. 1 Red Bell Pepper

8. Some Marinated Artichoke quarters

9. One package of Tofurky Vegan Beer Style Bratwurst (these are very good)

10. Agave nectar (one should always have some agave nectar around)

11. Mustard

Seasonings: veggie pepper, salt, olive oil, apple cider vinegar, ground fennel, and basil.

Start by sauteeing the Vbrats in some olive oil with basil and salt mixed into it.  Don’t take these bad brats over the edge, you just want to brown them a little bit on the outside so that they are slightly crispy.

While these are rolling go ahead and boil up your Quinoa.  Yes, it is pronounced (keen_wa)!  Keenwat I mean?

Let the pans sautee and boil while your chopping of the veggies takes its toil.  Go ahead and chop up all of the veggies into little bits except for the artichoke quarters, tomatoes, and the spinach.

The spinach should remain in whole leaves, as they will be the bed that the mixture sleeps on.  The tomatoes and artichokes you should leave in quarter inch chunks.  They will become a refreshing side to the salad.

Once the Vbrats are done crispin up, send them to the chop block.  Cut them into little bite sized beauties!  Lay them Vinards up on the plate and grab your mustard and agave nectar.  This is here the drizzle dizzle begins.  Simply take the mustard and agave nectar, giving each a light squeeze and work your hands back and forth over the Vbrats, lightly drizzling them with flava flave.  MMMmmmmmmmmmm!

Lay out some Spinach leaves flat on the plate.  Grab that big ole spoon and spoon out some Quinoa Super Food of The Vegan Galaxy onto the top middle portion of your spinach bed.  Season the Quinoa Super Food of The Vegan Galaxy with some salt, veggie pepper, basil and ground fennel.  Then drizzle it with olive oil and apple cider vinegar.

Now reach over to the stacks of Health on the chop block, the veggies of course, and lay handfuls of each veggie over the Quinoa Mountain.  Grab the tomatoes and artichokes and toss them on the side.  

Finally Reach for that agave nectar, olive oil and basil once more for a drizzle over the crest of Quinoa Mountain.

Take a utensil of your choice, PLEASE NOT A KNIFE, and dig in biting each bite, enjoying it for its fresh delight. 

I realize most have their own recipe for  homemade salsa, but I just thought that I would share mine with everyone.  It has a nice spicy kick to it with a small sweet tinge in the background.

Here we go.

Items: Blender (this will be used to process the veggies)

           4 Tomatoes

           1 Jalapeno

           2 cans of diced green chiles or self diced green chile peppers

           1/4 cup of minced garlic

           4 Tbl Spoons of Sea Salt

           3 Tbl Spoons of Veggie Pepper

           1 Whole red onion

           1 Tbl Spoon of Lime Juice

           1/2 Cup of Ketchup

Process:  Basically you start by blending down the tomatoes in the blender.  Some people boil their tomatoes to get the skin off first.  I simply wash them real well and cut off a thin head just to get rid of the core from the stem.  The skin contains some vitamins and nutrients that I don’t want to miss out on.

              Once the Tomatoes are blended up they will look like red liquid.  Chop that red onion, jalapeno and start throwing in everything else.  Feel free to throw it all in at once and just BLEND AWAY!  Adjust the settings on the blender to dictate how chunky you would like the salsa.  Harder Faster blends for more liquidy and slow and steady for chunkier!

Thanks for looking!  Photo Above.

we’ve recently discovered that we can make ANYTHING VEGAN!  so, bring it on world!! you name it and we will create it!  so yea, we made vegan chile rellenos and oh-my-lanta were they ah-may-zing.  

here’s what you need:

ingredients:

as many poblano peppers as you want to make

1 block of vegan gourmet nacho cheeze shredded up

for the mEEt mixture:

1 pkg smart ground mexican style meatless meat 

1 white onion chopped up

1 handfull spinach

1 palmful pickled jalapenos

1 can green chiles

garlic, salt, pepper to taste

to do: we pretty much do the same thing with our mEEt mixture when cooking Mexican but you can do whatever you want!!  so cook up the mEEt in the pan, add all that good stuff and set aside.

then to do:  cut open poblano peppers and take some, but not all, of the seeds out.  we actually left all the seeds in the pepper and our chile rellenos turned out REAL hot. 

then to do to do:  place some shredded cheeZe (roger said i have to capitalize letters so you readers know i’m not dumb and misspellings things on purpose) into the pepper and then add some mEEt and then some more cheeZe and then you add ZE sauce!

sauce mixture:

add 1 avocado, some sour cream, cilantro and jalapenos into a food processor and blend up.  pour over peppers and baked at 350 for 15 minutes.  OR you can fry em up if you feel inclined.  just dip those babies in salt, pepper, and corn meal and fry in grapeseed oil. 

mmmmhmmmmm. enjoy. 

did you say double decker tacos??!?!?!?!?

why yes, yes he did.  roger is brilliant sometimes.  ok, most of the time.  we both loved the double decker tacos at taco bell growing up (i know, it’s gross) so we decided to make VEGAN DOUBLE DECKER TACOS!!!!!  yep, you heard right.  and yep, they were INSANE.  

here it is folks, our blast from the past nostalgia fulfilling yumminess dinner:

MEET (or meatless meat…. whatever you wanna call it):

1 pkg smart ground mexican flavored meatless meat

1 white onion

1 handfull spinach

2 tbsp garlic

2 tbsp mexican sauce

1 handfull cilantro 

1 palmfull chopped pickled jalapenos 

salt, pepper to taste 

BEANS!:

1 can black beans

leftover meet mixture

1 tbsp garlic

little bit of mexican sauce

salt and pepper to taste

EVERYTHING ELSE:

nacho style vegan cheese shredded up 

vegan sour cream

broccoli sprouts (or you can use bean sprouts or shredded lettuce, i liked the broccoli sprouts, roger wasn’t a huge fan… like i said, SOMETIMES he’s a genius) 

1 pkg tortillas (we used flour)

1 pkg of hard taco shells

DO IT:

so, you got your meet in your pan on the stove.  add that chopped up onion, the handfull of spinach, garlic, and other spices.  get yer beans cooking in a separate pot on the stove and add all that other stuff.  then put the meet n cheeze in the shells and heat em up real nice in the oven for 10-12 minutes at 350.  then, take the beans and spread evenly onto flour tortilla.  set hard shell w/ meet n cheeze onto flour tortilla and roll up the sides so that it covers the shell.  next add those sprouts and vegan sour cream.  mmmmmmmmmmmm.  my mouth waters.  

oh yea, and don’t forget to enjoy.

ok, get ready to taste the most amazing enchiladas you’ve ever had.  true story.  

ingredients:

enchilada innards: 

1 pkg of 10 jalapeno tortillas (or if you want regular you could do that instead, ehem wussy)

1 pkg smart ground veggie taco meat

1 large white onion chopped up

2 handfulls of spinach leaves

4 jalapeno peppers

2 8 oz pkgs of mozzarella daiya cheese 

sour cream sauce:

1 8 oz container vegan sour cream 

1 anaheim pepper

1 serrano pepper

1 avocado

Meatless Meat Mixture:

Sautee spinach, veggie meat, 1/4 of the chopped white onion with garlic, salt, black pepper, and chili powder and set aside.  

Sour Cream Sauce:

In a food processor blend the avocado, anaheim pepper and serrano pepper together and mix into the sour cream.  Set Aside. 

Enchiladas!: 

Spray olive oil spray on a baking pan, then lay 2 tortillas down and spoon meat mixture inside.  Add a few white onions and jalapeno slices on top, sprinkle in some daiya cheese and roll up tortilla.  Repeat until you’ve used up all 10 tortillas and the meat mixture.  Sprinkle daiya cheese, any leftover meat mixture, a few onions and jalapeno slices on top.  Then spoon sour cream sauce all over enchiladas.   Lastly sprinkle more daiya cheese on top along with any leftover onions and jalapenos.  Bake at 350 for about 20 minutes.