Kale and chickpea sandwich
A loaded, super easy sandwich I whipped together for lunch last week. Things will probably spill out, but that’s what plates are for!
INGREDIENTS (SERVES 1):
- Nutritional yeast
- Kale
- Chickpeas
- 2 slices of whole wheat bread
- Lettuce
- Veganaise
DIRECTIONS:
1. Spread some Veganaise on your bread
2. Put lettuce and kale on top
3. Sprinkle nutritional yeast
4. Mash chickpeas with a fork and put on top of the greens
5. Carefully put one slice of bread on top of the other
6. BOOM. Lunch.
Spicy Qunioa, tofu, greens and beans
Hi, so it’s been a while since I’ve posted an actual, structured recipe. I made this maybe 4 weeks ago? For something I just threw together on a whim, it’s pretty damn good! Times are approximate because I wasn’t planning on typing this up so you may need to experiment a bit.
INGREDIENTS (SERVES 3+):
- Nutritional yeast
- 1 cup quinoa
- Greens (I used collard)
- 1 can of chickpeas
- BBQ sauce (I have this vegan kind from the asian supermarket)
- Chili bean paste (or any spicy seasoning)
- Black pepper
- Salt
- Garlic powder
DIRECTIONS:
1. Cook your quinoa (1 cup quinioa to 2 cups water, bring to vigorous boil and them simmer COVERED for 15 min)
2. While that’s cooking, prep your tofu and cut up your greens. Put tofu in a pan with veg/canola/olive (whatever you like) oil and cook for about 3-4 min. and then add the stems of your greens since they take longer to cook
3. Add a heaping spoonful of BBQ sauce and add some water. Mix and simmer for about 2-3 minutes!
4. Add leaves little by little with a bit of water so they wilt and cook faster
5. Add chickpeas and some garlic powder
6. Mix everything gently and cook for about 5 min.
7. Everything should be done when the quinoa is done!
8. Fluff qunioa with a fork, add nutritional yeast (I like a lot but it’s up to you) and some black pepper and mix
9. To serve, add quinoa and then the tofu/greens/beans mixture and top that with some Sriracha (nothing’s complete without it) and eat!!
Loaded Mac + Cheese Pizza!!!!!
My roommates and I just made loaded mac and cheese pizza! It was super duper easy.
INGREDIENTS (SERVES 3 GENEROUSLY):
- 1 pizza crust
- 1 box of mac and cheese
- 1/2 onion
- 2 cups of mixed veggies (peas, carrots, green beans)
- Shredded cheese
- Bread crumbs
DIRECTIONS:
1. Prepare the mac and cheese according to box
2. Stir in cut up onions and steamed peas, green beans and carrots
3. Pour everything on the crust
3. Sprinkle cheese on top (I used Daiya pepper jack and they used cheddar)
4. Top with bread crumbs
5. Bake at 425 for about 20-25 min. It depends on how much stuff you piled on
It was so good!
Vegan alfredo sauce from here + marinated tempeh strips. SUPERB
This isn’t really formatted like my other recipe posts, but what I did was make the sauce and then in a small pan, I heated the tempeh (I used soy but there’s grain ones too) with 2 teaspoons of soy sauce until each side was browned. You can use more or less soy sauce, it’s up to you. But then you just put it over your pasta and BOOM. Dinner. Or lunch. Or a snack?
Pad Thai with Peppers, Tomatoes, Zucchini + Bean Curd*
This pad thai is A+. Seriously, you have to try it. Do it! My brother, the big skeptic he is, even liked it.
INGREDIENTS (SERVES 4 GENEROUSLY):
- 8 oz. rice noodles
- 1 tablespoon of soy oil (canola, peanut or any other oil works too!)
- 1 red pepper
- 1 green pepper
- 3 zucchini
- 2 tomatoes, diced
- Bean curd sheets (I used 2 sheets about the size of an 8.5”x11” paper), cut into strips
- 2 tablespoons of Soy sauce (more to taste)
- 2 tablespoons of Chili bean paste (more to taste)
- 3 or 4 green onions, cut diagonally
DIRECTIONS:
1. Boil a pot of water and cook the rice noodles for about 4 minutes, drain and set aside
2. Stir fry the bean curd strips over some oil for 10 minutes on high heat until they are browned on both sides, set aside
3. In a deep skillet or wok, stir fry the zucchini and peppers for about 3 minutes
4. Stir in tomatoes, soy sauce and chili bean paste. Stir fry until vegetables are tender, around 4 minutes. Add more soy sauce and/or chili bean paste to taste if you want it saltier or spicier
5. Add bean curd strips and green onions, bring dish down to a simmer, stir frequently for 3 minutes
6. Stir in cooked noodles until mixed well.
7. And as always, DEVOUR!
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* Bean curd can be frozen or dried (depending on where you buy it). More info on bean curd on wiki. It’s a great substitute for scrambled eggs. Once you cook it, you’ll see what I mean!
Miso Soup with Vermicelli, Seaweed, Mushrooms + Tofu
My aunt gave me this recipe a few weeks ago and since then, I have made miso soup almost every day. It’s a light, cleansing soup that keeps you full. Plus it’s awesome for you!
INGREDIENTS (SERVES AS MANY AS YOU WANT):
* All amounts of ingredients are to your preference!!
- 1 pot***
- Water
- Vermicelli (I used Mung bean)
- Dried seaweed
- Mushrooms
- Miso paste (I used 3 teaspoons for 6 servings)
- Soft tofu
DIRECTIONS:
1. Fill up pot with water using the bowl you will be serving the soup in (example: if you are making 3 servings, fill up 3 bowls and put it in the pot). Boil water
2. Cut up tofu into cubes while waiting for water to boil. When water is boiling, add tofu and set timer for 10 minutes
3. When timer is at 7 minutes, add mushrooms and seaweed
4. When timer is at 5 minutes, add vermicelli. Gently stir periodically.
5. When timer rings (after 10 minutes), add miso paste and stir gently until it is mixed in with water
6. Once mixed, turn down heat and simmer for 3-4 minutes
7. Add anything else to taste (I put some Sriracha sauce) and DEVOUR
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*** When I made it the other day (for 6 people), I used a pot that was way too small. Be aware of the pot size you are using in relation to how many servings you are making. I had to transfer pots twice. Really annoying. Don’t make the same mistake I did!
Vegan Alfredo Sauce
Last night I made alfredo sauce to go on top of pasta. I also added asparagus and mushrooms! It was delicious. Even my family loved it. Of course I took photos and in case anyone is interested, I have re-typed the recipe below. Enjoy!
INGREDIENTS (SERVES 4):
- 1 cup of raw cashews
- 2 tablespoons of raw pine nuts
- 4 teaspoons of lemon juice
- 1 teaspoon of minced garlic
- 1.5 cups of water
- .5 teaspoon of black pepper (add more to taste)
- 1.5 teaspoon of salt
- 4 cups of cooked pasta
- VEGGIES
DIRECTIONS:
1. In blender, grind cashews, pine nuts until they become powdery
2. Add water, lemon juice, salt and garlic to the nuts and blend until smooth
3. Heat saucepan at medium heat and bring sauce to boil while whisking
4. Once boiling, reduce heat to low and let simmer for 7 minutes. Whisk periodically
5. Stir in black pepper
6. Pour some on cooked pasta (I used whole wheat linguini), add more black pepper if you want, your veggies and DEVOUR!!
