Taco Bowl: quinoa, black beans, spicy soy curls, sweet potatoes, zucchini, lettuce, taco sauce, shredded daiya cheddar wedge and taco shells

4 weeks ago  /  0 notes

Vegan King Cake!!

Today was Mardi Gras in New Orleans and the very first one that myself and Mr. Scott Green have missed. Feeling a little bummed to be missing the party, Scott made one of his amazing vegan king cakes. For those of you unaware, Scott revolutionized the vegan king cake market in New Orleans by putting these suckers into production at Whole Foods. While this recipe is similar, it has been updated for the home kitchen. Enjoy!

What you need:

Dough:

• 4 1/2 cups flour
• 1 1/4 cups water (room temperature)
• 1/2 cup sugar
• 1/4 cup canola oil
• 1/2 Tbsp salt
• 1oz yeast (we used 4 packets of Fleischmann’s RapidRise Highly Active Yeast)
• 1 Tbsp Ener-g Egg Replacer mixed with 4 Tbsp Warm Water
• 1/2 cup Vegan Margarine 

Cinnamon sugar filling:

• 1 cup evaporated cane juice sugar
• 3 Tbsp cinnamon

Icing:

• 1 pound of powdered sugar
• 1/4 cup non-dairy milk or water
• 1 tsp vanilla extract 

What you do:

1. Put everything except vegan margarine in a mixer with the dough hook attachment, and mix on low for 3 minutes and then on medium-high for 5-7 minutes. Cover the dough for 1 hour to allow dough to rise. 
2. Once the dough has risen, find a workspace at least 3ft wide and flour the surface. Cut the dough into two halves and sprinkle with flour. Roll each dough half into 2ft long strips about 6-8in wide.
3. Combine cinnamon and sugar in a small bowl. Melt the margarine and spread it on the rolled out pieces. Then cover each half with cinnamon sugar mixture, leaving 1/2-1in uncovered at the bottom.
4. Roll each half (like a cinnamon roll) lengthwise forming a long roll. Braid the two halves together and form a circle with the braids. Place on a baking pan and pinch the ends of the braids together.
5. Cover with a large plastic bag (like a garbage bag) and let the dough proof for an hour.
6. Heat oven to 350 degrees and bake on a cookie sheet covered with parchment paper for 20-25 minutes, until the top is golden brown. Take out and let cool.
7. While king cake is cooling, it’s time to make the icing! Mix together non-dairy milk, vanilla extract, and powdered sugar in a mixer with the whisk attachment on low to medium until combined. You can add an additional 1/4 tsp of liquid to thin the icing if too thick. The desired consistency is close to paste or glue.
8. Pour and spread icing on king cake and sprinkle colored sugar on it. Hide the baby and enjoy. 

3 months ago  /  12 notes

Breakfast Bowl: Yellow Grits, Thyme Potatoes, Scrambled Tofu, and Smokey Maple Tempeh

3 months ago  /  1 note

Soy Chorizo, Potato, Zucchini Tacos with Cashew Queso

Ever since she posted the recipe on theppk.com, I have been obssesed with Isa’s Cashew Queso and have been making it regularly. Last night I finally decided to try it with tacos! I’ve had the Soy Chorizo, Potato, and Zucchini filling at Hugo’s Tacos and loved it, so I decided to make it at home.

Here’s what you need:

• 1 TBSP olive oil
• 2 yukon gold potatoes
• 1-2 zucchini (1 if large, 2 if small)
• 1 small onion
• 1/4 water
• 1 package of Soy Chorizo (I use Trader Joe’s brand)

Here’s what I did:

1. Make the Queso (recipe linked above), while it is cooking for 20 minutes begin prepping the taco ingredients.
2. Add oil, onion, zucchini and potatoes to a large pan. Cook over medium high heat until onions become tender, adding water to help potatoes cook. This mixture is done when potatoes are cooked and slightly browned. About 15 minutes.
3. In a separate pan, add soy chorizo and cook over medium heat until lightly browned (about 5-10 minutes).
4. Add soy chorizo to the potato, zucchini and onion mixture and stir until combined.
5. Spoon into taco shells or tortillas and top with cashew queso, lettuce, tomatoes, etc.

ENJOY!!

4 months ago  /  3 notes

Miso Soup with tofu, carrots, zucchini, and udon noodles.

4 months ago  /  1 note

Vegan Xmas dinner: Cranberry Hazelnut Field Roast, Caulipots (Cauliflower Mashed Potatoes), Coconut Sweet Potatoes and Broccoli.

5 months ago  /  0 notes

Lunch! South Carolina Barbaque Tofu Sandwich from the Spork-Fed Cookbook.

5 months ago  /  0 notes

Tonight’s dinner: Broccoli-Potato soup from Veganomicon

8 months ago  /  0 notes