Author: Lindsay Ingalls

Vegan Mofo #10: Pecan Nori Rolls

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My hubz and I have been craving sushi for awhile now, however as well all know that because of the rice it can take a little extra time to prep- making this not a spur of the moment dish. However, if you have some pecans on hand suddenly rice is replaced with pecan pate and if anything is even more delicious! 

 

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My favorite recipe for this comes from http://glivng.com and is Vanessa Sherwood’s Recipe

Nori Rolls 
with Pecan Paté, Spicy Miso, and Fresh Veggies (raw)

(http://gliving.com/nori-rolls-with-pecan-pate/) by GreenChef Vanessa Sherwood

 

For the pecan paté:

2 Cups Pecans

1/3 Cup Minced Red Onion

1/2 Cup Chopped Parsley

2 Tablespoons Lemon Juice

1 Teaspoon Garlic Powder

2 Teaspoons Nama Shoyu

2 Teaspoons Cold Pressed Sesame Oil

 

Place the pecans into a food processor. Process until you have small crumbs. Add the rest of the ingredients and pulse chop in.

For the Rolls:

1 Normal Avocado, Sliced

Hand Full of Sprouts (I used cucumber instead because I was all out of sprouts)

1 Normal Red Bell Pepper, Julienned

2 TablespoonsDark Miso Mixed with 1/4 Teaspoon cayenne

Nama shoyu and wasabi powder for dipping

To Assemble:

Spread 1 teaspoon of the spicy miso on a sheet of nori. Smear 2-3 tablespoons of the pate evenly across the bottom third of the nori sheet leaving 1 inch of nori sheet exposed at the bottom. Top with cucumber(or sprouts) , red bell pepper and avocado slices. Make sure to lay the sliced vegetables horizontally to make the rolling easier.

Fold the bottom of the sheet up and over the ingredients tucking the edge under the ingredients and roll all the way up. Before you get to the end, you may want to moisten the top edge of the nori sheet with a little water and then roll shut. This will keep it from opening up.

Cut the roll in half  (or in bite sized pieces) and put on a plate. Serve with some nama shoyu mixed with wasabi powder if desired.

 

Vegan Mofo#9: Mac and Cheese

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I have been reading all these great Vegan Mofo post about Autumn Comfort foods which automatically made me crave squash, sweet potatoes and apple pie. One of my favorite fall, comfort food dishes is Mac and Cheese which was great especially paired with Hitachino Nest White Ale (beer). 
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Mac and Cheese with Zucchini and Mushrooms
  • 1 Cup Soymilk
  • 1/3 Cup Raw, Unsalted Cashews
  • 1/2 Cup Nutritional Yeast
  • 3 Tbs  Soy Sauce
  • 2 Tbs Earth Balance Margarine
  • 1 Tbs Tahini
  • 1 Tbs Red Miso
  • 1 Tbs Cornstarch
  • 1 Tbs Fresh Lemon Juice
  • 2 tsp Dijon Mustard
  • 1/2 tsp Paprika
  • 4 Cloves of Garlic
  • 1 Large tomato, diced
  • Black pepper, to taste
  • 1 box of short pasta (penne, rigatoni, ect)
  • 2 zucchini, Sliced in half moons
  • 8oz baby bella mushrooms, sliced in half
  • 1 Tbs Olive Oil
  • salt and pepper

Pre-heat oven to 350F.  Toss zucchini and mushrooms with olive oil, salt and pepper and place on a sheet pan; roast for 35 minutes.  

To make sauce blend soymilk, cashews, nutritional yeast, soy sauce, Earth Balance, tahini, red miso, cornstarch, lemon juice, dijon mustard, paprika, garlic, tomato and black pepper. Blend until smooth. 

Cook the pasta, I like gluten free pasta or whole wheat. Drain the pasta and pour the sauce into the hot pan and slowly heat up; the sauce will thicken slightly.  Add the zucchini, mushrooms, and pasta- toss to coat.

 

Check out this Cheezyyy contest http://abearsfare.wordpress.com/

Vegan Mofo #8: Raw Polenta with Mushroom Ragout

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This week we have been attempting to eat high raw and have been doing pretty well with it.  For breakfast and lunch yesterday we had some really great juices, squeezed fresh from our new juicer (which I am in love with).  However, by dinner last night we were ready for solid food and I decided to make one of my favorite raw dishes: Raw Polenta with Mushroom Ragout and we had a purple cabbage, yellow tomato and spinach salad dressed with balsamic and olive oil.   The polenta is amazing and very sweet, creamy and garlicky which is great and the mushroom ragout goes really well with it. This recipe came from Ani Phyo’s Raw Book and I recommend you try it.

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Vegan Mofo #7: Chili & Food Should Taste Good Review

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I have been enjoying a variety of Food Should Taste Good Chips and am loving them.   First, Food Should Taste Good has some of my favorite packaging it is simple, clean and  yet eye catching.   Food Should Taste Good makes a great variety of tortilla chips that are all natural, gluten free and lactose free, and GMO free.  Once you have picked up a bag of these flip it over and you will see that there are very few ingredients and all of the ingredients are very common and all natural.  I haven’t tried all of them yet but I have tired Multigrain, The Works!, Sweet Potato, Potato & Chive and Cinnamon all of which are delicious and I am sure the other 6 I have yet to try are just as tasty.  

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Great Pairings:

Mutligran and The Works! go great with savory salsas 

Potato & Chive is yummy with a nice french onion or ranch dip 

Cinnamon would go great with a fruit salsa 

Lastly the Sweet Potato is my favorite and goes amazing with chili, it is a great balance of sweet with a spicy chili.  My favorite chili recipe to go with these chips is:

Ingredients:

  • 1T canola oil
  • 1 Large yellow Onion, diced
  • 4 cloves of garlic, minced
  • 2 T of ground cumin
  • 1 T paprika
  • 1 T Chipotle Chili Powder 
  • 1T Goya Adobo
  • 1T nutritional yeast
  • 1 can of fire roasted tomatoes
  • 1 can of black beans, drained and rinsed
  • 1 can of chickpeas, drained and rinsed
  • 1 can of brown lentils, drained and rinsed
  • 1T Pure VT Maple Syrup (inspired by Happy Herbivore)
  • 1T Chalulua Hot Sauce
  • 1/2 cup frozen organic sweet corn
  • salt and pepper to taste

In a heavy bottom pot heat the canola oil on high and add the onions and garlic, sautee for a minute, then turn down to med high and sautee until onions are translucent.  Add the spices (cumin-nutritional yeast) and stir together and cook for 1 min.  Add the tomatoes, beans and lentils and maple syrup.  Stir well and cook on medium for 10 minutes.  Add the hot sauce and corn and cook until heated through.  

This makes a very thick chili so if you like yours thinner then add a little vegetable broth.

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Also checkout this great Zen Soy giveaway contest here http://luckytastebuds.wordpress.com/2009/10/04/soy-i-giveaway-magical-froyo-biscotti/

Vegan Mofo #6: (almost) Raw Dining

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Last Friday our new juicer was to arrive, however, to our disappointment it did not make it to our house (which confuses me as it arrived in the next town over the night before according to the tracking.)  So we had to make the best of our no longer juice fasting weekend and decided to eat a lot of raw dishes and will continue to this week as well.  We both work outside the house so have a juice fast during the week isn’t something that we are able to do and this coming weekend we have dining plans both Saturday and Sunday so we will have to hold off on our juice fast until the following weekend.  Although we will be unable to juice fast this week we will be having juice for breakfast and dinner and eating a raw dish for lunch. 

 

We did not eat all raw this weekend but we did have a lot of meals that were.  The first of which was breakfast on Saturday; we enjoyed (almost) raw breakfast crepe with coconut cashew pudding and bananas. 

The raw crepe was from Ani Phyo’s book and is great it is made up of 1.5 cups flax meal, 1 tablespoon coconut oil, 1/8 cup water, ¼ cup agave and a pinch of salt.  I topped these with Ani’s coconut cashew pudding which was super easy to make all you have to do is blend 2 cups cashews, 1.5 cups water, ½ cup shredded coconut, and ½ cup agave. I then placed sliced bananas on top of this and drizzled with maple rice syrup.  It was delicious.

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The Maple Rice Nectar Came from Suzanne’s Specialities which has a variety of all natural, vegan and organic sweetners.  I have always loved the ricemellow – being a fan of fluffernutter as a child it was great to find something similar and vegan.  However my favorite product of Suzanne’s that I have tired so far is the Maple Rice Nectar- it is sweet and delicious and when you are out of maple syrup it is a great alternative- mind you it doens’t taste the same but it is very yummy.

On Sunday morning we enjoyed the remaining coconut cashew pudding in the form of a parfait- I layered sliced strawberries coconut cashew pudding and  Feed Bittersweet-ness Granola.  This granola is great we also received a few other varieties and have used them on top of yogurts, with soy milk and just a handful as a quick yummy snack.  Most of their granola is vegan and I was actually sent one with honey in it but I am putting it in a care package for a friend because I’m sure she’ll enjoy this granola as much as my husband and I do.

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Sunday dinner was (almost) raw tacos in honor of National Taco Day (actually I didn’t plan it that way it just happened).  The only none raw item was our sprouted tortillas.   The tacos were made up of Ani Phyo’s nut meat, baja cheese, red pepper corn salsa and some shredded purple cabbage.  I really would have liked to put some avocado on as well but mine weren’t ripe enough.  I have to say I didn’t love the “meat”, “cheese” and salsa on their own but all together the flavors were wonderful. I can’t wait to make more raw eats and juices this week. 

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Oh and of course we enjoyed a lovely raw dessert of Hazelnut Chocolate Mousse Cake it was delightful!

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Things to come this week: Raw Polenta with Mushroom Rague, Green Salad with Sweet Miso Dressing, lots of raw juices and Kristen Suzanne’s Harvest Soup.

 

I have to come up with something to bring to the Raw Potluck Meetup on Sunday….still not sure what to bring yet.

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Vegan Mofo #4: Review- Gnu Bars

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I tried Gnu Bars for the first time and they are good.  Now you can’t go in expecting your standard granola or cereal bar but rather it is a heath bar.  It is filled with fiber which we all know is great for us and is what I like most about these bars.  There are so many different flavors for anyone to enjoy such as peanut butter, espresso chip, cinnamon raisin, lemon ginger, orange cranberry, banana walnut and chocolate brownie.  My favorite is the peanut butter because well it taste the best.

Vegan Mofo #3: Autumn Salad and Tofurky-Avocado-Bac'n Sandwich

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One of my favorite dinners lately has been my Autumn Salad and Tofurky Sandwich- yummy and hearty.   The Autumn Salad has green leaf lettuce, green apple, pepitas, raisins and maple balsamic dressing.  The gigantic delicious sandwich was yummy sesame wheat bread, vegenaise, avocado, tomato, lettuce, tofurky, tempeh bacon, and rice cheese which is then grilled to perfection!

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