Native Foods Style Vegan Wellington

Nov 25, 2018

My family has eaten at Native Foods for over nine years and we absolutely LOVE the wellington they HAD during the holidays. Unfortunately, after probably 25 years of making the amazing vegan main course, they changed their recipe. Their wellington was always at the center of Thanksgiving and Christmas for my family and I looked forward to it all year. It was stuffed with basically all the traditional sides inside a puff pastry, and it was the best thing to happen to the holidays. I really hate Tofurky and fake meat roasts. This wellington doesn’t try to be anything like that. It’s stuffed with healthy vegetables and seitan in a savory beautiful puff pastry with gravy.

There is no recipe online for anything like this, so I did my best attempt to recreate the recipe from years of eating it! I linked to recipes that you can use for each ingredient, but feel free to change those out for your favorite stuffing, setian, or gravy recipe.

Serves: 6 Time: A long time to make all the recipes! But 30 min. to cook.

Wellington

Wellington

Wellington

Wellington

Wellington

Wellington

Ingredients:

  • Puff pastry (x2 packages)
  • 1/2 recipe unflavored* seitan thinly sliced (I used 2 loaves of Viva Vegan’s white setian)
  • 1/4 recipe Stuffing
  • 2 cups kale shredded into 2” pieces
  • 1 cup portobello (or button) mushrooms thinly sliced
  • 1 yam thinly sliced
  • Salt and pepper to taste
  • Mushroom Gravy

Instructions:

  1. The day before making the wellington, make the seitan and let it cool in the fridge to stiffen up. This is important so it’s not gummy tasting. On the following day, slice the seitan super thin (about 1/8” thick) and set aside.
  2. Cook the stuffing and set aside.
  3. Steam the kale. Once cool, you can rip it apart a bit. Set aside.
  4. Start thawing the puff pastry sheets at room temperature.
  5. Slice the yams (about 1/8” thick) and boil until soft but firm. Set aside.
  6. Lay out the thawed puff pastry on a baking sheet on parchment paper. Start stacking the sides in this order: yams, mushroom, seitan, kale, stuffing.
  7. Fold puff pastry sides over to make a sealed log shaped pocket. Flip over so the seam is on the bottom. Note: I wrapped it in parchment paper and flipped it over to make a sealed paper casing so it wouldn’t fall apart. It held together really well and even browned in the paper.
  8. Bake at 400 F (200 C) degrees for 30 minutes. Optional: Once 30 min. is up, cut the top of the paper off and brown it even more.
  9. While the wellington is cooking, make the mushroom gravy.
  10. Take the wellington out of the oven when the internal temperature reaches 165 F (75 C) and the top is golden brown. Wait 20 minutes for it to slightly cool. Slice it into 1-2” pieces and serve with mushroom gravy!

*I used basically unflavored seitan, but you can use a slightly flavored kind like chick’n flavored etc. Just avoid the packaged kind at the store and especially something that has tons of flavor and seasoning. The rest of the wellington is good enough and doesn’t require a strong seitan flavor.

Best Vegan Egg Salad Sandwich Recipe - Soy Free with VeganEgg

Mar 10, 2016


I'm not fooled by tofu being egg. It's not like it, we know it, and it's just not the right ingredient for certain recipes like...egg salad sandwich. Enter - Follow Your Heart VeganEgg - this definitely feels like an egg without the chicken and cholesterol, but with all the flavor and texture I was looking for. Bonus: It's super easy to make!

Vegan Egg Salad Sandwich with FYH VeganEgg
Recipe makes 2-3 servings

Ingredients:
4 TB          Follow Your Heart VeganEgg (for 2 "eggs")
1 Cup        Cold water
1 TB          Dijon mustard
2 TB          Vegenaise
1/4 tsp      Paprika
Salt & Pepper to taste
1/4 Cup     Chopped green onion (white/green parts)
1               Celery stick chopped small


Directions:
1. Follow instructions on VeganEgg box to make 2 eggs. Mix 4 TB of powder to 1 cup cold water. 
2. Scramble the eggs. After cooking, lay out the eggs on a flat surface to cool.
3. After the eggs have cooled, chop them into small pieces and put them in a bowl. Mix in the mayo, mustard and spices. Then, mix in the celery and green onion.
4. Place a few scoops of the egg salad on toasted bread and enjoy!



Vegan Beginner's Shopping Guide

Feb 19, 2016

Vegan Beginner's Shopping Guide!

The best way to become more conscious about what you put in your body is to pick the ingredients for your meal. You will need to become an avid ingredient reader. You will learn a TON about what you took for granted was in your food and you will find out if you can or even want to eat those ingredients. When you first become vegan, it's hard to move through the never ending ingredients and vegan products out there. There are good and ugly versions of all the mimicked foods (meat and dairy alternatives), so here is a list of my favorite foods that are ALWAYS in my house. Pick these specific brands up today, and you won't be disappointed or deprived ever again. There are also a few tools that are completely necessary to survive. Here is a list of what you need to buy now!



Shopping List - 10 ingredients to have in your house right now!


1. Best meat substitute: Field Roast Seitan. Try the Italian sausages or handformed burgers!
2. Best cheese substitute: Cashew cheese. Try making your own, or try Mikyoko's Kitchen and Kite Hill Brie. There are two good soy cheeses that are very unlike the rest, try: Follow Your Heart mozzarella shreds, or Field Roast Chao cheese. 
3. Best egg substitute: Follow Your Heart VeganEgg. This is a revolutionary product that feels and tastes like egg. Make scrambles, quiches, and breakfast burritos again!
4. Best mayonnaise substitute: Vegenaise! It will change your life. Make some dipping sauces with these immediately and always have a ranch or thousand island in your house. 
5. Best addition to ALL recipes ever: Nutritional Yeast. This powder will add a cheese flavor to your foods and it's basically a necessity to have in almost all foods at all times. It makes everything better.
6. Best butter alternative: Earth Balance. This is a healthy alternative to butter and it is NOT margarine and does NOT have hydrogenated oils.
7. Best yogurt alternative: Kite hill yogurt is super fantastic! But most non-dairy yogurts are pretty good. I enjoy the coconut yogurts best with the brands Almond Dream and Silk.
8. Best milk alternative: Carrageenan is thought to be a carcinogen and is found in hundreds of products as a thickener. It's found in many alternative milks, but not all. Most of the non-name brand milks are fine. I use Trader Joe's and Whole Foods almond milk. For soy, I like Soy Dream vanilla because it's the only one that foams to make microbubble foam (it has carrageenan, but it's worth it ;))
9. Best tofu: Wildwood sprouted organic extra firm tofu. Soy products and me don't mix very well, but sprouted/organic tofu alleviates those issues. Pretty amazing for fried recipes. 
10. Best meat alternative if you're not a seitan fan: Gardein brand has pretty good alternatives and their chick'un is pretty fantastic. It can be found at Target, so that's a plus too.


Go to my recipe page to find homemade vegan pizza recipes, cupcakes, raw chocolate, pasta bolognese and tuno sandwiches. This diet will allow you to say no to fast-food and take time to be creative and make something that tastes great and is good for you. 

ROBOTNYC VEGAN RECIPES

Follow Your Heart Veganegg Super Bacon Quiche

Feb 4, 2016

If you liked my VeganEgg Sausage/Broccoli Quiche recipe but wanted a more meaty version without the vegetables, this recipe is for you. This is using Follow Your Heart's VeganEgg and Sweet Earth Benevolent Bacon to provide a rich, savory, (vegan) bacony experience. I love VeganEgg in quiche rather than tofu because it has a perfect texture and is never mushy. It's even better the next day after putting it in the fridge to set, then heating it up to enjoy all over again. Usually, I can't wait for that, and will eat it right out of the oven. Enjoy!




Recipe:

Ingredients:

4  FYH VeganEggs (8 tablespoons powder / 2 cups cold water)
1/4 cup unsweetened almond milk
1/2 tsp sea salt
1/2 tsp cumin
1/4 tsp freshly ground pepper
2 TB nutritional yeast
1 package Sweet Earth Benevolent Bacon (or 1/2 package if you're not a huge bacon fan)
1/2 cup Follow Your Heart mozzarella cheese shreds
1 whole wheat vegan pastry shell

Steps:
0. Pre-heat the oven to 425 F.
1. Beat the VeganEgg together, then add the milk and spices. Once that is mixed, mix in the bacon and cheese.
2. Pour the mix into the pasty shell and place in the oven. Cook for 1 hour. To make sure the quiche is done, poke a knife through the middle. When it's done, the knife shouldn't take a bunch of goopy quicheness out of it. If it does, keep cooking.
3. Let it cool for 15 minutes. It's also good cold, so place it in the fridge and eat it the next day.

Follow Your Heart VeganEgg Quiche - Vegan Sausage and Broccoli Cheese Quiche

Dec 6, 2015

The Follow Your Heart VeganEgg is a new, crazy option for your mornings. Instead of a tofu scramble that doesn't really taste or feel like you are eating an egg breakfast, you can now eat an egg made from algae flour! It's a weird idea, but the consistency is almost exactly the same. I tried using it for an egg sandwich, but it is pretty flavorless like tofu. That showed me that this is a much better item when it's mixed with spices...and it would be much better in a dish that is full of flavor and vegetables like a quiche!

My original recipe on here is a tofu quiche. That is pretty amazing, but I thought - wouldn't this recipe be so much better with VeganEgg? Well, it is! It's the best quiche ever. The two of us at this in ONE day. Play around with the ingredients you like, but stick with the proportions and you will have a beautiful French dish in about an hour.






Recipe:

Ingredients:

2 TB Earth Balance
1 chopped yellow onion
2 garlic cloves minced
2 Field Roast Italian sausages chopped into 1/2" cubes

4  FYH VeganEggs (8 tablespoons powder / 2 cups cold water)
1/4 cup unsweetened almond milk
1/2 tsp sea salt
1/2 tsp cumin
1/4 tsp freshly ground pepper
2 TB nutritional yeast
1 tsp Herbes de Provence (to make it OG French)
1 cup chopped broccoli and florets 
1/2 cup Follow Your Heart mozzarella cheese shreds
1 whole wheat vegan pastry shell

Steps:
0. Pre-heat the oven to 425 F.
1. Melt the Earth Balance in a skilled on medium heat. Add the chopped onion and cook down for a few minutes. Add the garlic and chopped sausage. Once the sausage is browned, remove from the heat.
2. Beat the VeganEgg together, then add the milk and spices. Once that is mixed, mix in the broccoli, cheese, and sausage mixture.
3. Pour the mix into the pasty shell and place in the oven. Cook for 1 hour. To make sure the quiche is done, poke a knife through the middle. When it's done, the knife shouldn't take a bunch of goopy quicheness out of it. If it does, keep cooking.
4. Let it cool for 15 minutes. It's also good cold, so place it in the fridge and eat it the next day.





Vegan Thanksgiving Menu!

Nov 26, 2015

Everyone asks me what we eat for Thanksgiving. They all assume Tofurky - which I find pretty gross and processed. There is no tofu in our centerpiece, because our family's tradition is to order the Native Foods Wellington as our centerpiece and make side dishes. I'm pretty obsessed with Native Foods recipes for the holidays, so most of them are from their cookbooks or bought from the store! Here is a list of recipes I will be making this Thanksgiving that will fill you up and will never have you missing the dry dead bird!

Centerpiece:
Native Foods Wellington (bought)

Sides:
Green Bean Casserole - Native Foods Recipe
Garlic Mashed Potatoes - Native Foods Recipe from her original cookbook
Butter Lettuce Salad

Dessert: 
Native Foods Pumpkin Cheesecake (bought)
Avocado Chocolate Ice Cream Parfaits 

Drinks:
Cider



Avocado Chocolate Ice Cream Parfaits

Nov 26, 2015

Trifle layered desserts are pretty but also easy and fun to make. I mixed all my favorite dessert ingredients for a special holiday parfait made with chocolate mousse with an avocado base, berries, marshmallows, nuts, and the best ice cream in the world! Feel free to mix around these ingredients or pick different toppings!


Ingredients:
4 ripe avocados
1 cup agave 
1 cup cocoa powder
1 TB vanilla
1 cup fresh raspberries
1 cup chopped walnuts
1 pint Coconut Bliss Ice Cream (I picked "Salted Caramel & Chocolate")
1 bag Dandies Vegan Marshmallows (heat just a bit for a creamy version)

Chocolate Mousse:
Puree first four ingredients in a blender and set aside.

Parfait Assembly:
Assemble in individual clear dessert cups. In each cup, start making 1" layers of each item. Start with ice cream, then chocolate mousse, then raspberries, nuts and marshmallows. Repeat. Eat. 





Vegan Double Chocolatey Nutty Chip Cookies

Dec 11, 2014

This is a adaptation of the double chocolate chip cookie recipe from Babycakes. I made it non-gluten free and changed the flax for banana. You can also just add another 1/4 cup applesauce instead of banana too. These recipes can be a little oily, so check the consistency and adjust as necessary.

1 Cup Coconut Oil
1 1/4 cup unbleached sugar
1/3 cup applesauce
1/2 cup unsweetened cocoa powder
1 tsp salt
2 TB vanilla extract
1 1/2 cups unbleached flour
1 tsp baking soda
1 ripe banana
1 cup vegan chocolate chips (try Ghirardelli) 
1 cup chopped walnuts (optional)


Preheat the oven to 325 degrees F and line baking sheets with parchment paper.

Mix all the dry ingredients together in one bowl (cocoa, flour, salt, baking soda, sugar). Smash the banana in another bowl and then mix all the wet ingredients together with it (oil, applesauce, vanilla). Then, mix the wet ingredients into the dry bowl and fold in the chocolate chips and walnuts.

Scoop up 1 inch balls of dough and place 1 inch apart from each other on the baking sheet. Bake the cookies on the center rack for 14 minutes, rotate the cookie sheet 180 degrees and cook another 9 minutes. Check the books to make sure they are crisp on the outside.

Take them out of the oven and let rest for 10 minutes. 

Guilt-Free Pancakes (Vegan Oat Flour Pancakes)

Jul 4, 2014

I'm not gluten-free, but when I can find a pancake without flour to indulge in my pancake love without gaining 50 lbs, I'm in! Also, these are by far my favorite pancakes and I've tried every vegan recipe out there! Usually, the arrowroot kills the pancake with its stickiness. Flax pancakes have the benefit of many bathroom breaks, but these banana/oat pancakes are healthier, fluffier, and a huge favorite at my house!
I veganized a regular gluten-free pancake recipe and even added another 1/2 banana with good results. These pancakes taste like the real thing except they are much healthier and use natural ingredients. The banana makes them not fall apart, and it doesn't give a banana flavor if you don't like that. Enjoy!
Ingredients
  • 1¾ cup oats 
  • 1 teaspoon sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 ½ cup soy milk
  • 1½ tablespoons grape seed oil
  • 1 ripe banana smashed
  • ½ teaspoon vanilla
Directions
  1. Pre-heat a non-stick pan on med-high heat
  2. Put oats in a blender and pulse a few times until they have a flour texture
  3. Mix all the dry ingredients together in one bowl.
  4. Mix all the liquid ingredients together in a second bowl
  5. Mix dry and wet ingredients. Optional: Fold in some blueberries, nuts, or chocolate chips!
  6. Spray the pan with a little grape seed oil 
  7. Pour about 1/2 cup into pan, cook until brown on both sides
  8. Top with maple syrup and enjoy!





Minty Mocha Frappuccino

Jun 22, 2014

Ingredients:

  1. 12 oz. almond milk (or any non-dairy milk)
  2. 1/2 cup cold brew coffee
  3. 5 cubes of ice
  4. 2 drops peppermint extract
  5. 4 tsp. Intelligentsia hot cocoa mix (the best!)
  6. 1 tsp. agave

Directions:

Put all ingredients in blender and blend until smooth. This will be a liquidy version of a frapp, more like a frothy iced latte. So, if you like a thicker version, add ice or reduce the milk. Enjoy!



Tuno Sammies (Vegan Tuna Sandwich)

May 26, 2014

Tuno Sammies

Ingredients:

  • 1 can (15oz) chickpeas
  • 1/4 cup veganaise
  • 1/4 cup red onion diced
  • 1 celery stick chopped
  • 1 TB relish
  • 1 TB dijon mustard
  • 1 tsp umeboshi plum vinegar
  • 1 TB dried dill
  • Butter lettuce
  • Sourdough bread
Directions:

Put the chickpeas in a bowl and smash with a potato masher (or food processor quickly). Next, put in the veganaise and mustard and mix with a spoon. Finally, add the rest of the ingredients and mix in with a spoon. Put tuno mix on toasted bread and place some lettuce on each sandwich. Enjoy!



Vegan Homemade Peanut Tofu Spinach Dumplings

Mar 6, 2014

Homemade vegan dumplings with a perfect thin dough are amazing, but making the dough super thin by hand is hard - for me. I opt to buy dumpling skins from the Asian market (without egg) and make my own filling (I found a Korean rice wrapper). This is a super easy meal that can be made almost as fast as frozen dumplings! Play with the ingredients, almost anything tastes good in dumplings (except meat!)

  • 1 box of small dumpling skins (without egg - or make your own)

  • 1 container  (14 oz) extra firm organic tofu crumbled

  • 1 large handful baby spinach (around 2 cups) chopped

  • 3/4 cup peanuts - blended into a powder

  • 1/2 red pepper chopped into 1/2" pieces

  • 2 green onion chopped

  • 2 TB rice vinegar

  • 3 TB Braggs Amino (or soy sauce)

  • 2 TB sesame oil

Dipping sauces:
Sweet & sour sauce, soy sauce, and homemade chili oil

Directions:  Mix all ingredients into a large bowl. Heat skillet on high and spray lightly with oil. Layout dumpling skins on parchment paper. Have a bowl of water next to you, and place a tablespoon of filling on each dumpling skin. Put some water on your fingertips and stick the two sides of the dumplings together (like a taco). Next make small folds on the top to make the traditional design and to lock in the filling more. Place dumplings in the skillet and fry on both sides for a few minutes until browned. Note: Some people like to add 1/2 cup of water and boil the dumplings at the end, but I find this make them less crunchy - but you can do this at the end if you like. Eat immediately with sweet & sour sauce, soy sauce, and chili oil for dipping.

Time: 10 min prep, 10 min frying

Filling will make about 40 dumplings - serves 4

New Native Foods Cookbook!

Feb 16, 2014

I just bought the new Native Foods cookbook, and it's amazing! There are dozens of recipes that I have been wondering about for years - and now I know the secrets! This includes the wellington, cupcakes, strawberry shortcake, seitan meatballs, and tons more. Today I made the Asparagus Risotto that was really good and super easy to make!





Gooey Vegan Zucchini Chocolate Chip Bread

Jan 21, 2014

This recipe has lots of zucchini which makes it a gooey, lovely bread. You can even add chopped walnuts or chocolate chips, or both to make it even better! This uses smashed banana instead of flax because I don't like making poop bread as much as many other vegans, but feel free to sub if you want.


1 cup whole wheat flour
1 cup unbleached white flour
2 tsp baking powder
2 tsp baking soda
1 tsp sea salt
2 tsp cinnamon
1 tsp cardamom
1/2 cup coconut oil
1 ripe banana smashed
1 TB vanilla ext.
3/4 cup almond/rice milk
1/2 cup agave
2 cups shredded zucchini
1 cup walnuts
1/2 cup (or up to 1 cup) chocolate chips

Preheat oven to 325 degrees F. Grease a bread pan and set aside.

Take two bowls, one for dry and one for wet ingredients. For the dry, mix in: flour, baking powder, baking soda, salt, cinnamon, and cardamom. In the wet bowl, smash the banana with a potato smasher until smooth. Add coconut oil, vanilla extract, almond milk, and agave. Mix dry and wet ingredients together. Mix in zucchini. Add walnuts or chocolate chips if desired.

Pour mix into bread pan and cook for 40 minutes or until knife comes out clean.

Serve warm with some Earth Balance on top for an extra treat! Enjoy!

Easy Vegan Pot Pie!

Dec 24, 2013

This recipe is super easy, vegan and soy free. It can probably be gluten free with a different crust on top, so try out different ingredients and have fun! This is a perfect vegan Thanksgiving or Christmas meal for the whole family!

2 TB olive oil
1 large yellow onion chopped
3 garlic cloves diced
2 large Russet potatoes peeled and cubed
2 large carrots cubed
1 can small peas
1 head of broccoli cut into bite sizes
1/4 flour
2 TB nutritional yeast
2 TB Braggs liquid amino
1 1/4 cup vegetable broth
2 tsp herbes de provence
1 tsp crushed black pepper
1 9" rolled pie crust (buy or make your own)

Preheat oven 400 degrees Fahrenheit

Heat the olive oil in a large skillet and cook onion and garlic until onion is translucent. Then, put in the carrots and cook for about 2 minutes while mixing every so often. Next, put in the potatoes and cook turning every so often until potatoes are tender but not mushy. Next, put in flour, nutritional yeast, and liquid aminos and then the vegetable broth to create a gravy and mix around for a couple seconds. Mix in the broccoli, peas, and spices in. Turn off skillet heat.

Place the entire mix in the pot (either a large pot (ramekin) or individual smaller pots). Place the dough on top of each pot and place in oven for 30 minutes. Cover the sides of the dough with foil if it begins to brown too much. Serve immediately and enjoy!


Serves 4.
Takes around 20 minutes to prepare, 30 minutes to bake - 50 minutes total.

Best Vegan Roasted Veggie Orzo Recipe

Nov 24, 2013

I make this dish all the time because it's pretty easy and it contains all of my favorite things! I usually mix up the different sauces according to how I feel that day. The more sauces the better!

Orzo Recipe
2 packages whole wheat orzo (15 oz each)
1 yellow onion chopped
3 cloves garlic minced
2 bell peppers (red and green) chopped in 1/2" squares
1 package Italian Field Roast Sausage - use all four links and chop into half moons (definitely do not substitute for any other seitan!)
2 zucchini chopped into half moons
1/2 container cherry tomatoes chopped in half
1/2 jar marinara
1 recipe pumpkin seed pesto (recipe below)
1 jar artichoke antipasto (trader joes)
1/2 cup sun dried tomatoes
1 avocado


Pumpkin Seed Pesto Recipe
3/4 cups pumpkin seeds
1 cup fresh basil packed down
3/4 cup olive oil
1 TB sea salt
2 garlic cloves
1 TB lemon juice

Directions:
1. Start cooking orzo as instructed on package. Put hot orzo in large bowl when done. At the same time make the filling and pesto.
2. Heat skillet to high and and 2TB olive oil for frying. Once hot, add onion and garlic. Heat a couple minutes until onions are translucent, then add seitan. Cook seitan until browned on both sides. Add in zucchini, bell peppers and lower heat to medium mix everything together and cover. Mix every minute to make sure nothing sticks or burns. Cook about 5-7 minutes and turn off heat.
3. Pesto - Put all ingredients in blender. Done.
4. Mix your fillings with the orzo. Top with the pesto and mix in thoroughly. Add in marinara, chopped tomatoes, sun dried tomatoes, and antipasto. Add all sauces to taste.
5. Grab a scoop in each bowl, top with slices of avocado.

Amazing Roasted Eggplant Indian Food - White Girl Style (Vegan, GlutenFree)

Jul 9, 2013

 


Isn't all Indian food better when white vegan girls bastardize it? I made this recipe up after ruining many eggplants by trying to fry or bake them. I am impatient with eggplant, and I realized, its better to walk away and let it work its magic for you:

Amazing Roasted Eggplant Indian Food (Vegan and Gluten Free)

  • 2 or 3     Huge eggplants

  • 1/2         Yellow onion

  • 2             Garlic cloves, minced

  • 1 can      Chopped tomatoes

  • 1/2 tsp: Cumin, turmeric, garlic powder, fennel seeds, chili powder (and whatever else you can throw in there)

  • 1 tsp       Masala Curry

Preheat oven to 475 F. Cut each eggplant into quarters lengthwise and stab a fork a couple times into each piece. Drizzle each piece in olive oil and rub the oil on the entire eggplant. Place all of the eggplant pieces in a cake pan (or 2) with walls. Roast in oven for 40 minutes - half way through, flip the eggplants over to brown both sides (very important!). The eggplant should be very soft, and the skin should almost fall off.

Once the eggplant is done, take them out of the cake pans and set aside. Let them cool for a couple minutes. Chop the onion and garlic. Peel the eggplant skins off and discard. Chop the eggplant into smaller pieces about 2 inches wide.

Pour 2 Tbsp olive oil in pan and put on high heat. Cook the onion for a couple minutes, and then the garlic. Once the onion is translucent, put in the eggplant and stir in the spices. Cook the eggplant for a couple minutes and then pour in the tomatoes. Stir, and lower the heat to simmer. Simmer for 10 minutes, or until it tastes good/you are too impatient. Done!

You can serve with rice, naan, quinoa, or alone.

Mega Awesome Vegan Quiche Recipe

Apr 9, 2012


  • 1 package tofu (14 oz.) - the kind in water

  • 1/2 cup unsweetened almond milk

  • 1 TB olive oil

  • 1 tsp turmeric

  • 1/2 tsp sea salt

  • 1/2 tsp pepper

  • pinch of nutmeg

  • pinch of dried basil

  • 2 vegan seitan sausage links "Italian" flavor by Field Roast

  • 1 cup shredded mozzarella cheese from Daiya

  • 1 cup brocolli floretts

  • 1/2 cup red pepper

  • 1/2 yellow onion

  • 1 garlic clove

  • 1 roma tomato

  • 10 asparagus stems

  • 1 quiche/pie dough


Directions:

Dice onion and garlic and saute in 1 TB olive oil for one minute. Throw in red pepper and sausage and continue to saute until onion is soft.

Blend tofu, almond milk, salt, pepper,

turmeric, nutmeg, and basil in blender until smooth.

Mix blended tofu mix with onion mix in a large bowl. Mix in broccoli and cheese.

Poor mixture into a pie plate with dough. Top with the top of the asparagus stems
and thinly sliced tomatoes. Bake on 425 F for 45 minutes. Let cool and eat! If you can wait - it's better to put it in the fridge overnight and heat it up the next day to let everything set or even eat it cold the next day!

Toasted Donut - Vegan Reuben Sandwich Recipe

Feb 6, 2012

I'm copying this recipe from one of the latest Toasted Donut episodes from Revision 3. It's acutally pretty good and really easy:




  • Tempeh (5 fakin' bacon strips)

  • Ketchup (one squirt)

  • Veganaise (1 tsp)

  • Mustard (one squirt)

  • Sauerkraut liquid (1 tsp)

  • Sauerkraut (1/4 cup)

  • Mozzarella Daiya Cheese


Mix ketchup, sauerkraut juice, mustard and mayo in a small cup. Set aside.

Toast bread. Then, put tempeh on bread with cheese on top. Toast again to melt the cheese.

Next, put sauerkraut on top of the melted cheese, and top with the sauce. (You can heat again to get the sauce warmed up, or just eat it straight away - eat as an open faced sandwich to get all the sauce flavor!)

Check out the Toasted Donut video here:  http://revision3.com/toasteddonut/motoreuben

Vegan Ranch Recipe

Mar 28, 2011

1/2 cup veganaise

1/8 cup soy, hemp, almond or rice milk

1 tsp onion powder

1 tsp garlic powder

1/2 tsp black pepper

Seitan - Native Foods Style

Mar 6, 2011

Seitan

4 cups unbleached flour

1 cup whole wheat flour

1 cup vital gluten flour

mix all flours together in a large bowl, and slowly add in water. Once mixed, knead 70 times on a flat, floured surface. Let sit for 20 minutes. Next, lay the ball of dough in the bowl again and put the bowl in the sink to rinse and knead 10 more times. So, rinse, knead (you’ll see a cloudy substance come out which is the carbohydrates being extracted. This is what you want so you only have gluten in the end- all the protein will remain). After 10 rinses your water will be more clear and you will be able to take the dough out.

Next, you will make the seitan broth..

Seitan broth

10 cups water

2 cups soy sauce

8 cloves peeled garlic

3 2″ slides of ginger

4 bay leaves

Put all the ingredients together in a very large pot and simmer. Wrap the seitan in cheese cloth tightly and put into the pot. Bring to a boil and then simmer for 1.5 hours.

Chili Verde Vegan - Native Foods Recipe!

Mar 6, 2011

1/4 cup olive oil
2 ea. onion, chopped 1/4" pieces
1 ea. red bell pepper, chopped 1/4" pieces
4 ea. garlic cloves, sliced
1 TB. salt
2 lb. seitan, cut into 1" pieces
1/4 cup flour
2 ea. Anaheim chiles, roasted, peeled and chopped into 1/2" pieces
1/2" tomatillos, husked, roasted and pureed
1/2 bunch cilantro, washed, and coarsely chopped (with stems)
2 tsp oregano
1 tsp cumin
1 tsp coriander
1 ea. bay leaf
2 cups veggie stock
2-3 tsp chipotle juice
1/2 tsp black pepper

1. Heat olive oil in stock pot and saute onion, salt and bell pepper until onion is translucent and lightly browned, then add seitan and stir for one minute.
2. Add flour and stir for another minute.
3. Add the rest of the ingredients, stir well, and simmer for 40 minutes.
4. Garnish with Lime Cilantro Cream* and serve with warm tortillas.

*Lime Cilantro Cream:
1 cup non-dairy sour cream (toffuti brand is good)
2 TB chopped cilantro
1 ea zest of one lime
1 TB lime juice
1/2 tsp smoked paprika
(whisk all ingredients in a bowl)

Raw Vegan Recipes and more..

Nov 7, 2010

This weekend we went to yet another cooking demo, this time on longevity cooking.We learned a lot about longevity cooking, raw foods and healing ailments with food! It was located at Healthy Cooking Co. in Anaheim. I put their recipes and other recipes from Ani Phyo who I found out about this weekend. She cooks all raw and I gathered a couple vegan recipes from her website that look great!

Healthy Cooking Co. Recipes:

Ani's Recipes:

Ani's Garden Pate Roll-ups

Jicama Mexican Rice
makes 4 servings


  • 4 cups jicama, peel, dice

  • 1/2 cup onion, yellow, chop

  • 1 cup corn kernels

  • 1 cup red bell pepper, dice

  • 1/2 cup cilantro, chop

  • 1/2 jalapeno pepper, chop, to taste (about 1 tablespoon)

  • 1/8 teaspoon sea salt

  • 2 tablespoons olive or hemp oil, optional


Liquid Chocolate, page 74

•1 cup cacao butter, melted
•1/2 cup cacao powder
•1 Tablespoon mesquite powder
•1 teaspoon maca powder

Rachel’s Vegan Israeli Couscous!

Jul 4, 2010


  • 2 Tbsp Smart Balance

  • 1 1/2 Cups Israeli Couscous

  • 1 3/4 vegetable broth

  • 1 large bay leaf

  • 1/2 cup chopped onion

  • 1 Tbsp cinnamon

  • 1/2 cup chopped fresh flat leaf parsley

  • 1/2 cup chopped fresh mint

  • 1/2 cup red bell pepper chopped

  • 1/2 cup Greek Lemon Dressing*

  • 1/2 tsp salt and pepper

  • *Greek Lemon Dressing:

  • 1/3 cup lemon juice

  • 2 garlic cloves

  • 1 cup olive oil

  • 1/2 tsp salt


Melt smart balance butter on high heat in skillet with onion & cinnamon. Once it is brown, add the couscous and mix constantly until slightly brown. Slowly add broth and bring to a boil, then simmer covered until couscous and soaked up the broth and is soft but still has a bite.

Mix rest of ingredients together in a bowl. Oui!

Native Food’s Beefy Bourguignon!

Apr 11, 2010

Today I made a glorious old French recipe the vegan way. It took many hours but it was well worth it and I will share the recipe so you can enjoy in the deliciousness of it too!

We went to a Native Foods cooking demo with the creator, Chef Tanya, a couple weeks ago in Tustin. She is writing a new book on Mom's and Grandma's recipes made the vegan way. We had some samples and a cooking demo on them and the food was to die for. I ended up falling in love with the Beefy Bourguignon stew that she let us try because it was so similar to a beef stew and no animal carcass included! It was instead made with seitan an ancient recipe of a pure gluten loaf made from flour and water that creates a super-protein that is good for you and vegan!

I also wanted to show Lucas' mom the perfect way to make vegan food at home and still have that old French flavor with fresh veggies and rich flavors.

So, first you start making the seitan:

Seitan

4 cups  unbleached flour

1 cup whole wheat flour

1 cup vital gluten flour

mix all flours together in a large bowl, and slowly add in water. Once mixed, knead 70 times on a flat, floured surface. Let sit for 20 minutes. Next, lay the ball of dough in the bowl again and put the bowl in the sink to rinse and knead 10 more times. So, rinse, knead (you'll see a cloudy substance come out which is the carbohydrates being extracted. This is what you want so you only have gluten in the end- all the protein will remain). After 10 rinses your water will be more clear and you will be able to take the dough out.

Next, you will make the seitan broth..

Seitan broth

10 cups water

2 cups soy sauce

8 cloves peeled garlic

3 2" slides of ginger

4  bay leaves

Put all the ingredients together in a very large pot and simmer. Once the seitan is done, plop the seitan in the pot with a skewer in the middle. Bring to a boil and then simmer for 1.5 hours.

Last, you will make the stew...

Beefy Bourguignon

1/3 cup olive oil

1 large sliced carrot

1 large yellow onion

1 pkg. boiling onions

1 lb. mushrooms (any kind)

2 cloves garlic peeled

1 tsp. salt

1/4 tsp.  black pepper

3 lbs. seitan cut into 1/2" pieces

2 Tbsp.  flour

2 cups dry red wine

3 cups water

2 vegan vegetable bouillon cubes (no salt added)

1 Tbsp.  tomato paste

1/2 tsp. dried thyme

1  bay leaf

1 cup chopped Italian parsley

1. In a large soup pot heat olive oil and add carrot, onion, boiling onions, mushrooms, garlic, salt and pepper and saute until transparent and lightly browned.

2. Add the seitan pieces for about 2 minutes, stirring frequently.

3. Add the flour and stir well to cover all ingredients and let brown slightly (2-3 min).

4. Stir in wine and water. Crumble and add vegan vegetable bouillon cubes, tomato paste, thyme, and bay leaf.

5. Let simmer on low, partially covered for 1 hour.

6. Serve, place parsley on top of decoration

Bon apetit!

[gallery orderby="title"]

Rachel’s Soyrizo Enchiladas

Dec 17, 2009

Ingredients:

1 lb soyrizo (or 3 casings)

1 green pepper

1 jalapeno pepper

1 cup mozzarella cheese daiya

1 cup cheddar cheese daiya

8 large flour tortillas

1 large can green enchilada sauce

Directions:


Dice the peppers and fry in a skillet for a couple minutes with soyrizo (until warm). Put the tortillas in a baking pan and pour a little mozzarella in each. Next, put soyrizo/pepper mix and wrap into a tight burrito shape. Put each enchilada right next to each other in pan and wrapped up. Next, pour generous amounts of grated cheddar cheese on top and drench in green enchilada sauce and bake for 15 minutes on 350 degrees.

Vegan Cupcakes

Sep 7, 2009

I got a new recipe book called Babycakes and it is vegan, gluten-free and mostly sugar-free. The whole thing is animal friendly, no preservatives and ALL desserts! I got the book at Borders and two days later I get go on my cupcake fiasco because it is extremly hard to find anything vegan/non-gluten or perservative-free these days.

It gave me the idea of my future entrepreneurship opportunity in the sustainable living, vegan, green industry that I would love way too much. It would include free workshops to bring in the community and teach people how to live sustainably too.

This book reminded me that I could completely live my dream, eat desserts all day and work as my own boss of the cupcake world as I have a family and travel the world on my vega-cake diet and budget. All dreams aside I will do my little experiment to turn everyone to the dark side of vegan-healthy desserts tomorrow at work!

[caption id="" align="alignnone" width="120" caption="cupcake of love"]cupcake of love[/caption]