Author: Lindsay Ingalls

Pantry Challenge Update- Tofu Scramble

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The winner is:

busymomto5- “our house eats sooo much hummus!”
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I know that in my last update I had said that I had given up on the challenge due to a lack of pantry items however after some consideration I decided that I could do at least another week however I would need to pick up a few pantry items (4 cans of beans and 2 cans of tomatoes).   Yesterday breakfast was leftover quinoa chili I just couldn’t wait until lunch to eat it.  For lunch I had noodles with chickpeas, earth balance and curry powder, simple but yummy.

For dinner I used my sample of Wildwood Organics Sprout Baked Tofu – savory flavored.  I threw 3 shallots, 2 cloves of garlic and the tofu into the food processor and pulsed to break it up.  I threw it in a pan with some vegetable broth and toasted in some nooch, paprika and chili powder.  I added a frozen mix of corn, onions, peppers and black beans and 2 handfuls of spinach.  I had some Ezekiel bread left in the freezer and toasted it up to have with our scramble- unfortunately I didn’t photograph any of this.

I’m going to do a mini giveaway- I have a bunch of coupons for free Cedar’s products including hummus, salsa and their new creamy hummus- If you would like a chance to win, leave me a comment by 8pm on January 21st.  

Recipe Post: Guacamole

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Guacamole


I served up this delicious guacamole and some savory Flackers from Doctor in The Kitchen that I received the other day.  These flax seed crackers are delicious, gluten free, raw and full of fiber and protein. There are three flavors: dill, rosemary and savory- I have tried the dill and savory so far and they are delicious! I think I will make some white bean dip to have the the rosemary flackers.

Click to View the Doctor in the Kitchen Website

Ingredients

2 avocados, diced

1/2 small red onion, minced

1 clove of garlic, minced

1 T lime juice

salt and pepper to taste

Directions

Place all ingredients in a bowl and mash.

Pantry Challenge Update: I know I wrote in my last pantry challenge update that I would probably not be participating any longer however I decided to give it another week.  I did however pick up some additional pantry items that I needed such as beans, nuts, and non-dairy milk this week.  I also picked up spinach, bananas, and oranges.  I spent $32 total for these items make a total of $60 for the last two weeks on groceries.  We get our share tomorrow and it should include: carrots, beets, cabbage, potatoes, onions, rutabaga, turnips, parsnips, winter squash, garlic and apple cider- our share is every 2 weeks so this will last us for the rest 0f the month.

Review: Oogave

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Click to View Website

Click to View the Oogave Website

 

I recently was able to try all the flavors of Oogave – agave sweetened soda.  I love that these soda’s are sweetened with agave and only have around 5 ingredients! There are 6 flavors- Esteban’s Cola, Mandarin-Key-Lime, Watermelon Cream, Grapefruit, Esteban’s Rootbeer and Ginger Ale.  My favorites were the rootbeer and the grapefruit; I expected the grapefruit to be much more tart but it was a good balance of sweet and tart and was refreshing.  My husband really like the cola it had great flavor with out the HFCS that normal colas have.  The Mandarin Key Lime and Gingerale were pretty good not our favorites but still good.  I really didn’t care for the watermelon cream it tasted like well bubble gum- I’d like to note that I am not a bubble gum or watermelon flavor fan so others might enjoy it. 

 

Overall loved this product and wish I could get my hands on some more of the grapefruit and root beer however these aren’t available in Vermont yet- but I am going to ask my Co-op to try and carry it. 

 

Blogger Disclosure:  Cooking For A Vegan Lover received this product at no cost from the company for review.

Pantry Challenge Update

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So I have been working on this pantry challenge and have come to realize it’s a fail.  I evaluated the contents of my cupboards and well I basically have tomatoes, tomato sauce, pasta and grains…no beans, no other fun pantry items.  My freezer is pretty sparse as well – only gin, bananas, edamame and sweet peas.  I think that this pantry challenge was a great idea but is just not going to work for me this month since I am lacking in staples. However I am considering coming back to this when i have a more well stocked pantry. 

I have to say though I have created some great meals this week.  My husband commented on the fact that they were fun and different than we usually have and actually have tasted great. I’ll leave you with some of the items I made this week:

Southwest Grits - Makes 2 servings

 

Ingredients:

  • 1/2 cup 5 minute grits
  • 2 cups water
  • 1/4 cup nutritional yeast
  • 1/2 t each of  garlic powder, onion powder, salt, black pepper, and paprika
  • 1 t cumin
  • 1/4 t chipotle chili powder
  • 1/4 cup frozen corn
  • 3 green onions thinly sliced

 

Directions:

  • In a bowl mix together grits, nutritional yeast and spices.
  • Bring water to a boil, while stirring slowly stream in the grits mixture.  
  • Turn the heat down to low and let cook this should take about 5-7 minutes, make sure to stir frequently.
  • Once the grits are almost done add in the corn and green onions.
  • To serve place grits in a bowl and garnish with green onion, corn and your favorite hot sauce.

 

Creamy Butternut Squash Penne - Serves 1

For dinner last night I took the bus into Burlington to meet my hubby after work for a date night.  We went to American Flatbread which is delicious.  I love their menu because it is simple – all they have are 10 signature flatbreads, create your own flatbread and a salad; however their beer menu is extensive – I’d say close to 100 different varieties as well as house made ones. 

Hubby had the Wolaver's Coffee Porter and I had Unibroue's La Fin Du Monde

We shared 2 small flatbreads- This one is Revolution Flatbread- housemade tomato sauce, caramelized onions, mushrooms and herbs

 

Our 2nd flatbread was the Roasted Tomato Salsa- house made salsa (wood fired tomatoes, garlic, jalapenos, cilantro), corn and black beans

Pantry Challenge Update

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So I started the pantry challenge this week and so far we have been going strong making some yummy dishes.  Last night was our eat out night we went to Angeleno’s for veggie pizza, salad and Badger Mountain Organic Reisling. 

Click to Visit Website

 

I was sent this great baking book a little while back and have been baking a ton from it.  I made the dinner biscuits for Thanksgiving and just this week I made the raspberry bars and the cinnamon bread.  All the recipes in this book are dairy, egg and nut free and although it is not officially vegan it just happens to all be vegan.  

I love how this book has photographs for the all the recipes it makes baking easier when you know what the final result should look like.  I honestly am not the greatest baker it’s more my husbands forte but with this book I seem to be able to do a great job baking anything (well that’s in it).

Raspberry Bars from The Food Allergy Mama's Baking Book

 

Other things I have been making:

Spicy Hoisin Chickpea Lettuce Wraps

 

Servings: 1 large serving or 2 small serving

Ingredients:

  • 1 t canola oil
  • 1 cup Chickpeas, drained
  • 8 baby bella mushrooms, sliced
  • 1 small onion, thinly sliced 
  • 1/2 T hoisin suace
  • 1 t sirracha
  • 1 t sambel oelek 
  • 1/4 t onion powder
  • 1/4 t garlic powder
  • pepper
  • 1/2 t arrowroot

 

6 Boston Lettuce or Romaine leaves for serving

Directions:

Heat canola oil on medium high heat. Add the onions and mushrooms and saute for 3 minutes until softened.  Add all other ingredients EXCEPT the arrowroot.  Stir everything together and let saute for 3-4 minutes until bubbly and caramelized.  Sprinkle on the arrowroot and stir together.  

To Serve:

Fill the lettuce leaves with the chickpea mixture; fold like a taco and ENJOY!

 

Hazelnut Coffee & Oats with stevia, almond butter and banana

 

Oh and Don’t forget about my NibMor Chocolate giveaway- click here to enter

Blogger Disclosure:  Cooking For A Vegan Lover received this book at no cost from the company for review.

Review & Giveaway: NibMor

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THE WINNER IS TIA! Congrats!

I recently was sent a few bars of delicious NibMor chocolates to try.  These chocolates are organic, vegan, raw, dairy & gluten free, all natural, diabetic friendly, no refined sugars and non GMO.  With all this said there is a ton of goodness going for these chocolates.  

Click To View Website

 

I received the original, almond and crispy bars- all of which were great.  My husband and my favorite was the crispy bar because it reminded us of a Crunch bar, which we haven’t had in years.  This chocolate is great because it is raw and you would have no idea that it was had it not said on the package.  

I love this chocolate and it’s a great treat so I am giving you the opportunity to try it yourself.  For a chance to win one Original NibMor bar please leave me a comment by 12pm EST on January 15, 2009.  Sorry US residence only please.

For an extra chance to win tweet @cookveganlover about this giveaway and leave another comment.

Blogger Disclosure:  Cooking For A Vegan Lover received this product at no cost from the company for review.