Lentil Shepherd's Pie with Shrooms

It's not especially photogenic, but it tastes like comfort.

With the weather turning colder by the day, I have been wanting craving comfort food like mad. Funny thing, I never had shepherd's pie until I went veg, so it isn't some childhood memory for me, which is what most comfort food is to me. But, anything smothered in mashed potatoes instantly becomes comfort food. And if you have a problem with that, then I'm just going to have to ask you to leave. Now. We don't need your types around here.

When you look at the recipe, it seems like a lot of ingredients, I know. However, if you cook regularly, you probably have most of it on-hand already. About 1/3 of them are spices. See, less daunting already! I do hope, though, that you have the ability to multi-task because it definitely saves you a lot of time on this one. And if you don't, well, bummer for you.

I have found a new spice love. I feel so unfaithful to my constant standbys of garlic powder, coriander, etc. I'm in love with an all-purpose seasoning by Simply Organics. I only bought it because I found a recipe I want to make for Thanksgiving that calls for it. But, I've been trying it in other dishes and I'm completely hooked. I find it irresistible. So, I thought I'd shared the love and recommend it to you guys, too. I think you'll like it. Enough blathering on about spice. On to the recipe, already. Sheesh.

This makes 1 large-ish dish. I got 6 main-dish-sized servings out of mine.

What I used for the mashed potatoes: 

• 5 medium-sized yukon gold potatoes, cubed with skins on (You can use any kind, just peel them before boiling)
• some almond milk
• some Earth Balance
• salt 

What I used for the lentils:

• 1 cup dried lentils
• about 2 1/4 cups vegetable broth
• 1/2 tsp Simply Organic All-Purpose Seasoning

What I used for the rest of the dish:

• 1 1/2 TB coconut oil
• 1/2 of a yellow onion, diced
• about 8 ounces of fresh mushrooms, sliced
• about 1 cup finely shredded carrot (I just used 1 massive carrot)
• 2 cloves garlic, minced
• 2 large handfuls of baby spinach, stems removed
• 2 tsp Braggs aminos 
• 2 TB cornstarch
• 1/3 cup vegetable broth (approximate)
• 1 tsp Simply Organic All-Purpose Seasoning
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp red pepper flakes
• 1/4 tsp coriander
• lots of pepper and some salt
• about 2/3 cup bread crumbs (I used Italian seasoned ones because that's what I had in my cupboard)

What you need to do:

1. Preheat your oven to about 400 degrees F. Lightly spritz a deep casserole or pie plate with some cooking spray. Shake the bread crumbs into the bottom of the dish to make a light layer covering the whole bottom. You may need more or less depending on your dish size.
2. Put your lentils, their broth and seasoning into a small pot with a lid. Bring to a boil, then lower heat to medium-low and simmer (with the lid on) until most of the liquid is dissolved and the lentils are softened to your liking. You do want a little broth left over...maybe 2-3 TB. The cooking time varies with the age of the lentils. Fresher lentils cook faster. Mine took about 15 minutes. Once done, leave the lid on and remove from the heat.
3. While the lentils are cooking, put your potatoes in a large pot, add about 1 TB salt to the pot and cover the potatoes with water. Bring to a boil, then cook for about 10 minutes. Maybe more maybe less depending on how big your taters are cut. You want them to be fork-tender. Then drain. Now, using either an electric hand mixer, of a potato masher, whip in some almond milk, butter and salt. I like mine creamy and buttery, but add however much you want. Once you get them tasting awesome, set aside.
4. I started this while the first 2 steps were still happening. You'll need a large nonstick skillet. Heat the coconut oil over medium heat. Add the onions and carrots and cook about 5 minutes, until the onions are softened. Now add the garlic and mushrooms. Cook another 4 minutes. Your mushrooms should be cooked perfectly now.
5. In a small bowl, mix together the cornstarch and the broth until the cornstarch is dissolved. Add that mix, along with the lentils and their broth, the Braggs and the spices to the skillet and mix well. Now add the spinach and mix around a bit. Just cook until the spinach wilts, about 5 minutes. Taste and check for seasoning. Remove from heat.
6. Scoop the lentil mix into the baking dish. 

7. Now, scoop all the potatoes on top and smooth out into an even layer across the top. I then sprinkled mine with salt and pepper.

8. Bake about 30 minutes, or until the potatoes are lightly golden. Dig in and enjoy. Or not. Your loss.

Spicy Garlic Veggie Stirfry with Cashews - VeganMOFO #3

After a lion of a day at work today, I decided I needed large quantities of veggies. Like, a whole hell of a lot. They always have a way of making me feel super satisfied and cheerful. And, believe me, dudes, I ate a ton of this stirfry over some killer brown rice.

I know, I know, every veg*n starts with stirfry because they're easy. And, while that might be true, I still love me some stirfry. Especially with homemade sauce. Especially especially with lotsa garlic. Especially especially especially with some cashews. Especially especially....well, you get the point. Stirfry has infinite possibilities as far as sauces and veggie combos. I used a boatload of produce, but you can use whatever you have onhand. I planned to add some tempeh to this batch, but I forgot to take it out of the freezer before I went to work. Oops. That's why I added cashews. You caught me. I hereby proclaim that I am not perfect and I do, on occasion, make mistakes.

I have a secret... sometimes, when I'm in a rush, I steam the broccoli and carrots for a few minutes before adding it to the wok, or in my recent life, a large skillet. Sadly, my kitchen cabinets just aren't roomy enough for a full-size wok. Insert frowny face here. So, anyway, I cheat a little bit. But, what I lack in patience for cooking broccoli and carrots, I make up for in the yummy homemade sauce. It's super easy to make and tastes lovely. I add about 2/3 of the sauce to the skillet with the veggies, and add some to the served dishes for some extra spice.

Makes enough for 4-5 as a main dish if served over brown rice.

Sauce: 

• 1/4 cup soy sauce
• 2 TB Braggs Aminos
• 1 TB rice vinegar
• 3 TB sesame oil
• 2 TB brown sugar
• 1/4 tsp red pepper flakes
• 1 1/2 TB sriracha sauce
• 5 cloves minced garlic

Mix all the ingredients together and let set while you cook the meal. 

Stirfry:

• 2 large carrots, sliced 1/8-1/4 inch thick
• 2 cups fresh broccoli florets
• 2 baby bok choy, chopped
• 1 small can of sliced water chestnuts, drained
• 1 slightly heaped cup of frozen edamame
• 1/4 of a large red onion, sliced thick
• 2 large handfuls of snow peas, ends trimmed
• 2 large handfuls of roasted cashews
• 4-5 large cremini mushrooms, sliced thick

Heat a wok or skillet over medium heat. Add the veggies and cook for a couple minutes. Then add some sauce. Cook until the veggies are softened to your preference. Serve over some brown rice and add a smidge more sauce to your plate. Chow down.

Tempeh and Roasted Veg Curry

Because I am a farmer's market addict, I went today and got more veggies...and fruit. (Cut me some slack, the fruit season in Michigan is pretty short, so you have to get while the gettin's good.) Then I decided that I really needed to cook something hearty and colorful and spicy for dinner and I had a HUGE craving for tempeh. What's new, right?! What to make, what to make? Curry, of course!

I took a different route with this curry. Normally, I'd pan-cook all the veggies in lots of oil until they were done. This time, I roasted my veggies in the oven first. For me, that meant using a lot less oil than cooking the veg on the stovetop. I also cooked the tempeh separately and then added it all in together near the end of cooking so it would get a little crispy around the edges. The cooking steps look long, but I promise it is really easy to make and well worth the time to make it. This curry goes absolutely perfectly with some brown basmati rice and homemade vegan garlic naan (or pita). Don't be overwhelmed with the ingredient list, half of it consists of spices, so it's not so scary, really.

Rainbow colors in this dish:

Orange: Carrots

Yellow: Summer Squash

Green: Peas, Zucchini

Violet/Purple: Onion

This dish makes enough for 4 as a main dish when served with rice or bread.

Ingredients:

• 1 block tempeh, cubed
• 1/2 small red onion, cut into half-moons
• 1 large zucchini, cut into thick half-moons
• 1 medium summer squash, cut into thick half-moons
• 1 Idaho potatoes, peeled and cut into 1/2 inch cubes
• 3 large carrots cut into thick 1/2 inch slices
• 1 cup frozen peas
• 4 cloves garlic, minced
• 1 cup almond milk
• 2 TB vegan butter (Earth Balance is my preferred brand)
• 2-3 TB garlic chili sauce (I use this brand Taste of Thai)
• 1 scant TB curry powder
• 1/2 tsp turmeric
• 1/8 tsp celery seed (optional)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp mustard powder
• 1/4 tsp chili powder
• 1/2 tsp smoked paprika
• 1/8 tsp red pepper flakes
• pinch ginger
• 1 TB liquid aminos (or soy sauce)
• salt and pepper
• cooking spray

 Method:

1. Preheat your oven to 440 degrees F. Spray two baking sheets with the cooking spray. On one sheet, spread out the zucchini and squash and on the other spread out the potatoes and carrots. Lightly spritz the tops with the cooking spray and a sprinkle of salt and pepper. Be sure that the veg is in a single layer on each sheet. Bake the potato sheet on the bottom rack and the zucchini sheet up higher. Cook about 15 minutes. Remove both trays from the oven and flip the veggies. Then cook another 15 minutes, or until the potatoes are fork-tender and the zucchini are cooked through. During the second half of the roasting, start step 2.
2. Spray a large skillet with the cooking spray and heat over medium heat. Add the pepper flakes, onion, half of the minced garlic. Then add in the tempeh. Stir often. Add in 1 1/2 tsp of the chili garlic sauce,  the paprika, ginger, some salt and pepper, and celery seed. If the tempeh is sticking to the pan, add a little more cooking spray. I cooked mine about 10 minutes, until the tempeh was crisping around the edges. Remove the pan from the burner until the roasted veggies are ready.
3. Now, add the milk and butter to the skillet that has the tempeh. Turn the burner to medium. Add in all the rest of the ingredients, including the roasted veg. Cook about 10 minutes, until the milk/sauce is thickened and mostly absorbed and the peas are nice and hot.

Sweet and Spicy Tempeh

While this isn't the most beautiful dish, it is fantastically delicious. I have a serious addiction to tempeh, and yesterday I had the biggest craving for it, but couldn't think of anything fun to do with it. So, I hit FoodGawker and found this recipe from Jeroxie. While I definitely altered it, I thought you may want to give the original a shot if you are craving a slightly less spicy version. If, however, you are all about the spicy, then you may want to give my version a shot. It's wickedly tasty and goes excellently with some brown rice. Also quite tasty is eating it solo or from a leaf of romaine. I actually liked it so much, I ate some raw. But, that's just me. I'm hardcore that way.

Oh! And I got to use my mortar and pestle, which just doesn't happen often enough, really. It ground everything into a nice thick paste to put on the tempeh, which was lovely. I rub/marinated mine for a few hours before cooking, which helps flavor the tempeh a little better, but you could try cooking it right off the bat, just don't blame me if it doesn't work out. The rub/marinade tasted so good, I ate some of the tempeh raw. I'm so hardcore.

Makes 3 large servings if you serve it with rice or some sides.
Ingredients:

• 1 package tempeh, cut into small cubes
• 1 small can tomato sauce (8oz)
• 2 cloves garlic
• 1/3 cup finely chopped red onion
• 1/2 tsp ground ginger
• 1 tsp brown sugar
• 1/3 tsp cinnamon (it's 1/4 plus 1/8th tsp)
• 1/2 tsp paprika
• 1/3 tsp smoked paprika
• 1/3 tsp allspice
• 1/2 tsp coriander
• 1/4 tsp red pepper flakes
• salt and pepper
• 1 1/8 tsp curry powder
• 1 tsp sriracha or other hot sauce.
• 2 tsp (approx) Braggs aminos or soy sauce

Method:

1.  Cut the tempeh into small cubes and place in a largish bowl. 
2. Now, if you have a mortar and pestle, you'll need to use it. If you don't, am guessing you could use a little food processor to destroy your garlic then use a spoon or fork to make a thick paste. Okay, put the onions, garlic, ginger, brown sugar, cinnamon, paprikas, allspice, coriander, red pepper flakes and some salt and pepper into your mortar and bash it into a really thick paste, like this:

3. Now mix the Braggs and the paste together. Then add it to the tempeh and mix very well to coat the tempeh on all sides. Cover and put in the fridge for at least an hour. I think mine ended up marinating for about 5 hours. 

4. Once it's done sitting in your fridge for however long you want, add the tempeh to a non-stick skillet over medium heat. Cook, stirring every minute or so for about 6 minutes. Now turn the heat down to medium-low and add the tomato sauce, sriracha and curry powder. Let cook about 8 minutes, until the tomato sauce thickens and somewhat evaporates. 
5. Serve up over rice or on some lettuce. Or just by itself. It's that good.

Meg's Fave Marinara Sauce

A few nights ago, I had a most tasty dinner...which you can spy above. The tempeh beanballs were an alteration of the recipe from Appetite for Reduction, which happens to be one of my top 3 favorite cookbooks ever. Totally not joking here. It's amazing.

So anyway, I decided to make the balls (heehee), when I suddenly realized I didn't have a jar of sauce for my spaghetti. Aargh. Silly me. But, I am nothing if not resourceful. Okay, that's an exaggeration. I'm also sarcastic and goofy and junk like that. But, back to the topic at hand: marinara. I made it myself because I was in a total crunch, and I had zero options. Fine, fine, I could have gone to the store, but I refuse to go for only 1 thing. Blah blah blah. I should really just shush and move on to the recipe. Head's up, this is pretty garlicky, just how I like it.

Ingredients:

• 2- 14oz cans of diced or crushed tomatoes
• 5 cloves garlic, minced
• 1 tsp olive oil
• 1/2 tsp garlic powder
• 3/4 tsp onion powder
• 1/4 tsp red pepper flakes
• 1/4 tsp coriander (optional...I just LOVE coriander)
• 1/4 to 1/2 tsp dried oregano (I use very little because I don't like it much)
• dash dried thyme
• 1/2 tsp dried parsley flakes
• 1/2 tsp fresh black pepper
• 1/2 tsp Braggs or soy sauce (optional)
• about 12 basil leaves, shredded
• salt to your tastes

Method:

1. Drain most of the liquid from the cans of tomatoes, then put the tomatoes in a large sauce pan over a medium heat. Add everything else and cook for about 20 minutes, or until the liquid cooks down by at least half. 
2. If you aren't in favor of chunkier sauce, use an immersion blender to break it down. That's what I did. Though, I have read that you can put it in a blender (be ultra careful as hot things have a tendency to explode in blenders). 
3. Taste and adjust seasonings. How ridiculously easy was that?

Spectacular Vegan Spaghetti with TVP

I have finally, and fully, accepted that I love TVP. I have seen the light. It can really take on some great flavors. And, it works excellently as a replacement for ground meats, especially ground beef or turkey. The texture is similar, and easily fools unsuspecting folks...not that I'd know... ahem.

So, I've really been wanting some spaghetti lately, and with my recent fascination with TVP, it seemed only natural to add it to my sauce and veggies and see how it worked out. Oh, baby. It was so so so terrific. My tastebuds were in love from the second it touched my tongue. Add a little garlic bread and you are in business. Holy hell, I can't wait for leftovers tomorrow.

Makes enough for 4 servings as main course...or if you are a glutton, maybe just 2 servings. I dunno. 

Ingredients:

• 1/2 lb spaghetti or other noodles
• 1 cup TVP/TSP
• 3/4 cup plus 3 TB vegetable broth
• 1 TB Braggs liquid aminos or soy sauce
• 1/4 tsp liquid smoke
• 1/2 tsp onion powder
• 1/3 tsp garlic powder
• 1/4 tsp fresh cracked black pepper
• 1 jar of your favorite sauce (or homemade. I used Bertolli Tomato Basil sauce today to save time)
• 1-2 TB olive oil
• 1 small zucchini, cubed
• 1 small yellow squash, cubed
• 1/3 cup red onion, diced
• 1/2 cup bell pepper, diced (I had orange as it was on sale)
• 5 cremini mushrooms, sliced
• 3 cloves garlic, minced
• 1 pinch sugar (optional)
• salt and pepper as needed

Method:

1.  Bring a pot of salted water to a boil and cook spaghetti to the package's directions. While the pasta is cooking, get started on step 2 and 3.
2. Combine vegetable broth, Braggs, liquid smoke, onion powder, garlic powder, and cracked black pepper in a small pot with a lid. Bring to a boil. Once boiling, remove from heat and stir in the TVP until no dry spots remain. Set pot aside while the TVP re-hydrates.
3. In a large skillet, heat the oil over medium heat. Once hot, add the onion, bell pepper, zucchini, squash. Saute about 5 minutes, then add the mushroom, garlic, and rehydrated TVP. Cook about 5 minutes.
4. Add in the sauce. Let it all simmer together over a medium-low heat for about 8 minutes, so the flavors meld. Adjust your seasonings and add the sugar (if you're so inclined). 
5. Serve the sauce over your noodles, duh. I always make some garlic bread with pasta, and you should, too. Really. If you don't, you're wasting a perfectly good combo of sauce and bread.

TVP Tacos - Vegan & Fabulous

TVP (textured vegetable protein, though there is also TSP, which is soy protein) is something I've been sort of wary of. Call me crazy, but it looked like pebbles. Why would I want to eat pebbles? Alright, so I used it twice before: Shepherd's Pie and Winter Stew, both of which were excellent. I had actually forgotten that the TVP was in my cupboard, hidden behind some dried beans and pasta. I am a forgetful chickpea sometimes. Now where was I? Oh, yes, I have hardly used TVP before. I'm seriously skeptical of meat replacements, in general because I never really liked meat too much. But, I am coming around a bit.

If you've been here before you may notice that I have a fascination (also read: addiction) with tacos. They're one of the best foods ever created, hands-down. Name a better food? You can't, can you? Ha. I win! So, anyway, when I was deciding what I wanted for dinner, I found the TVP along with some crunchy taco shells and half a jar of salsa. Thus, my TVP taco recipe was born.

And for those of you following the VegNews meat photo debacle, these photos are mine and they are 100% vegan!!

Anywhooo, here's my recipe. It makes kind of a lot...more than I anticipated, actually. I'd say it makes about 10-12 tacos depending on the size of them.

Ingredients:

• 1 cup TVP/TSP
• 3/4 cup plus 3 TB veg broth
• 1 TB Braggs aminos
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1 cup chunky salsa of your choice (I maybe used a bit more)
• 1/2 cup red onion, diced
• 1/2 cup bell pepper, diced (I used an orange one since it was on sale)
• 1 1/2 TB Meg's Taco Seasoning or your favorite spice blend
• 1 TB olive oil
• salt and pepper

Method:

1. In a small pot, bring the broth, Braggs, garlic powder and onion powder to a boil with the lid on. Once boiling, remove from the heat and stir in the TVP until you don't see any dry spots. Let set aside for about 8 minutes while the TVP re-hydrates. 
2. Meanwhile, heat the oil in a skillet over medium heat. Once hot, add the onion and bell pepper. When the onion is translucent (5-6 minutes), add the taco seasoning, salsa, and re-hydrated TVP. Mix well.
3. Heat through, about 7-8 minutes. Taste and adjust the seasoning as needed. It should look like this:

No matter how you assemble your taco, you have me to thank! Hahahaha. I'm kidding. Sort of. Mwaahaaahaaaaaa!

Green Day...the food, not the band + Dog Blankie

I completely forgot to do my St. Patrick's Day post last month of all the green food I ate that day! I was emptying out the SD card for my camera this morning and stumbled upon my green food photos. So, Better late than never...or whatever. If you don't like it, well, too bad because here they are.

Breakfast: Green Smoothie
Ingredients:

• 1 cup baby spinach
• 1/2 banana
• 1/4 cup fresh pineapple
• 1 clementine orange
• 1 small apple
• 1 medium carrot
• 1/4 cup cranberry juice
• 2 TB flax meal
• ice, if you want some

Method:
Put everything in the blender (I so LOVE my Vita-Mix for smoothies) and blend until well combined.

Lunch: Chickpea Salad SandwichIngredients:

• 1/2 cup (slightly heaping) cooked chickpeas
• 1 TB + 1 tsp Vegenaise mayo
• 2 tsp mustard (yellow, spicy brown or dijon are all tasty here)
• 2-3 TB raw onion
• 1 heaping TB nooch
• 1 TB dill relish
• 1 TB unsalted sunflower seeds
• 1/2 tsp Braggs Aminos
• Green food coloring

Method:
Put all ingredients in a food processor and whir a few times, until combined. I like mine chunky, but you can puree if you want. It's your sandwich, after all.

Dinner: Green Mashed Potatoes, Steamed Broccoli and Chickpea Patties
The chickpea patties are just the chickpea cutlet recipe from Veganomicon, made into thicker patties instead of cutlets. I always add more garlic and some steak sauce to this recipe. The Mashed potatoes are easy:  green food coloring, Earth Balance, almond milk and salt. And, well, if I have to describe how to steam veggies, you may be a hopeless case.

So, there you go. My St. Patrick's Day green meals. Late, but oh well.

As for my Eco-Craft I started a last week, I am almost done! Check it out :)

Tempeh Tacos & A Tip

Tempeh Tacos! Quite possibly my new most favorite taco. Yes. Definitely my most favorite taco. And as a taco junky, I do know what I'm talking about. I am becoming a quite connoisseur, if you will. Ah, whatever. You don't care. You're just thinking, "Damn, Chickpea, get to the recipe already." And I will. I will. But, I feel like a little chitchat first! Deal with it.

I really wasn't sure how I should even approach a tempeh taco. I've never eaten them, and I didn't feel much like copying someone else's recipe, so I made this up. And, now, I'm basking in my genius. I don't know about all the brands of tempeh out there, so I can't vouch for how the rest would turn out, but I do know that I LOVE the Organic 3-Grain Tempeh from Trader Joe's.

It has excellent taste (I actually munched some raw) and is cheaper than the LightLife original. So, whenever I trek down to TJ's, I always buy 4-5 packages. For this recipe, I first cubed the tempeh then roughly chopped it down with my santoku knife. There were some small chunks and some single grains. Here's the photo of what it looked like before I started cooking:

So, I think I'll get to the recipe now.

UPDATE 7.1.11:

I made a very tasty discovery. I've been cubing my tempeh and steaming it before adding it to my sauteeing veggies. It calms the bitterness of the other brands of tempeh. I'm totally hooked on the LightLife original tempeh lately since I started steaming it. We love it so much this way. Anyway, after steaming, break up the chunks somewhat before adding it to the veggies. Then mix everything else together.

This makes enough for 6-8 tacos.

Ingredients:

• 1 8oz package of tempeh of your choice, chopped or crumbled
• 1/2 cup onion, diced
• 1/4 cup orange bell pepper, diced
• 1 to 1 1/4 cups chunky salsa, medium heat
• 3 large cloves garlic, minced
• 1 1/4 TB Meg's taco seasoning or your preferred brand
• scant 1/4 cup water
• salt and pepper to your tastes
• cooking spray

Method:

1. Heat a nonstick skillet over medium heat. Spray with cooking spray. Once the pan is nice and hot, add the tempeh and cook about 3 minutes. 
2. Then add in the pepper, onion, garlic, and spice mix. You may need to spray a little more oil to very lightly coat everything. Stir around and cook7-8 minutes, until the onions are transparent-ish.
3. Now add the water and salsa and mix well. Let the whole mix cook another 4-5 minutes. 

4. Taste and adjust spices...then dig in. 

I have been really digging the cheeseless taco lately. I decided to sub homemade guacamole in place of the cheese, and it works especially well with these tempeh tacos. Soooooo good. Don't get me wrong, I emphatically love Daiya cheddar, but it is more of a splurge item for me.Well, I hope you dig my most magnificent taco creation.

My REUSE Suggestions for Plastic Bags:

If you don't happen to have a bunch of reusable tote bags, you have probably accumulated a massive number of plastic bags from grocery stores and retailers. Sure, you could put them in the recycling bin, but why not find other ways to use them? 

• Donate them to your local public library. A lot of people forget to bring bags with them when they pick up some books. This will save the library money because they won't have to order more, and it helps your fellow community members who maybe forgot their bags.
• Reuse them on your next shopping trip.
• Use them in boxes you're packing to mail. This saves you from buying bubble wrap and it really does work to protect your package.
• Pop one in your pocket when you're heading out to walk the dog. You never know when you may need it. Trust me on this one!
• Carry one on nature walks and pick up any garbage you see along the way. There will, inevitably, be some...sadly.
• Fill them with your spring cleaning donations to Goodwill/Salvation Army. They can even re-use those bags for their customers' purchases.

Black Bean Tacos (my latest addiction)

You may or may not realize that I am a complete and total taco junky. I could pretty much eat tacos everyday and never tire of them. You can make them so many ways with different spices, toppings and fillings that the combinations are virtually endless. Wow. I sound like a commercial. But, really, you can make them however you want, made with whatever you want. And that always makes me a happy chickpea because I am so ridiculously picky about my food. Yes, I am quite demanding, too. I like things to be my way or the highway, as the saying goes.

If you insist, I suppose you could use canned beans to make these yummy concoctions, but I do suggest soaking/cooking them yourself. They just seem to have so much more flavor and texture than the canned beans. But, by all means, do what you want. I can't make you do it my way...though I do know that my methods are far superior. Ha. While I'm thinking of it, you could use a powdered taco spice mix packet from the grocery store if you don't have the spices onhand. See! I am so helpful! Though, I will caution you that not all of those packets are vegan, so read the ingredient list well. If you're unsure about some of the ingredients, @VeganMachine prints tiny guides and mails them for free. They fit perfectly in your wallet or pocket for easy reference. I use mine all the time at the grocery store.

Depending on how full you fill your shells, this recipe easily yields 8-12 tacos. And it re-heats nicely in a covered bowl the next day.

Ingredients:

• 2 cups cooked black beans, semi-mashed (you can leave them whole, but they'll fall out of the shells)
• 1 1/2 tsp olive oil
• 1/2 jalapeno, seeded and minced
• 1 cup diced onion
• 3 cloves garlic, minced
• 1-2 TB lemon juice
• 1 TB Braggs or soy sauce
• 2 TB medium taco sauce
• 1 TB cumin
• 1/2 tsp red pepper flakes (I maybe added more....)
• 1 tsp garlic powder
• 1 to 1 1/2 tsp coriander
• 1/4 tsp oregano
• 1/4 tsp onion powder
• 1/8 tsp smoked paprika
• 1/8 tsp sage
• salt and pepper to your tastes

Method:

1. Heat the oil in a large skillet over medium heat. Add the red pepper flakes, onion and jalapeno. Saute about 4 minutes, then add the garlic. Stir and cook another 2-3 minutes. Then lower heat just a smidge.
2. Add all of the other ingredients and stir regularly, cooking about 10-15 minutes. Taste occasionally and adjust spices as needed. Make sure it's heated through and serve up on warmed taco shells.

Done. Easy as can be. Add whatever toppings you want and you're all set. You're welcome. Hahaha

Veggie Fried Rice (It was my first time)

Do not mock me when I tell you this secret! I have never ever made a fried rice dish until tonight. How very un-vegan of me, I know. I originally wanted to make something lentily. Yes, lentily is a word! I wouldn't lie to you. However, nothing really sounded good and I didn't have much in terms of fresh veg that I could cook it with. So, anyway, back to the dinner. I had some cooked brown rice (brown basmati, to be exact) in my fridge and I hated to let it go to waste, so I decided to do something ricey. Again, it's a word. Deal with it!

Now, I've made loads of stir-fries in my day, as most vegans have. But, I always just served them with a side of rice, didn't even think to mix them together while cooking. How very lame and un-creative of me. I'm thinking next time I may be tempted to add some water chestnuts and a bit of shredded cabbage along with anything else I may have lying around, which was definitely not much today. That's primarily because I haven't been much in the mood for a big grocery shopping trip as this Chickpea has been avoiding going into the cold because I am boycotting Winter. Sadly, Winter doesn't seem to notice or care that I am eager for Spring. Whatever. Winter is an old jerk. Bring on the Spring says I!

One tip: I heated my rice in my microwave for 90 seconds (prior to frying) with 1 TB of water and covered in plastic wrap as it had dried out a bit. So, you may want to try that, or just add some water to the skillet when you add the rice. Whatever floats your kayak.

Serves 2 as a main dish or 4 as a side.

Ingredients:

• 1 1/2 cups cooked brown rice or rice of your choice
• 1 heaping cup frozen edamame (I only buy the already shelled kind)
• 1/2 small red onion, diced small
• 1 medium carrot, very thinly sliced
• 5-6 large button mushrooms, roughly chopped
• 3 large cloves garlic, minced
• 2 TB sesame oil
• 2-3 TB Braggs or soy sauce to your tastes
• 3/4 tsp rice vinegar (optional)
• 1/2 tsp red pepper flakes
• 1/2 tsp garlic powder
• 1/2 tsp chili powder
• 1/4 tsp onion powder

Method:

1. Heat a large nonstick skillet or wok over medium heat. Add the red pepper flakes to the oil. After 3 minutes, add the carrot and onion, and stir. Cook 3-4 minutes, stirring occasionally. Add the frozen edamame and garlic and cook 2 minutes. 
2. Add the mushrooms, 1 TB of the Braggs, rice vinegar, and spices and mix well. Cook about 3 minutes, stirring regularly.
3. Add the rice and the rest of the Braggs and mix well. I cooked mine about 7 minutes so the rice could absorb and meld with the flavor of the sauce and veggies. I spritzed a bit more Braggs on mine once I served it. I am a Braggs addict! I literally cannot resist. Gotta problem with that?

Feel free to add in whatever else you might want. I'm sure it would be very yummy. And if it isn't, well, that's all your fault. Hahahah!

Taquitos (That Will Blow Your Mind to Bits)

Back in ye olden days, I used to make a stellar taquito. Yeah, it's probably not "traditional" or anything, but it is absolutely fucking delicious. I didn't know if I could veganize it to my satisfaction, being the picky chickpea that I am. So, as I lay in bed falling asleep last night, I vowed to give it my best shot. Lucky for me, and you, I got it right on the first try. I rock at veganizing my old recipes!

There's this silly notion out there that vegan food is always healthy. I promise you that this is NOT the case. Case in point: these taquitos. They can't possibly be healthy with all that cheese! But, they are so yummy that you will surely thank me. And if you don't, well, forget you. You should be thankful when people offer you such wonderful recipes for free!

 

This recipe easily makes 12-15 taquitos depending on how full you fill the tortillas. I find that I am quite full if I eat 4. So, either have friends or save your leftovers. They are excellent re-heated in your oven the next day for about 15 minutes at 400 degrees F. I haven't frozen them, but I imagine they would hold up and need to be cooked for about 20 minutes in a 400 degree oven (but don't quote me since I've never had to freeze them before). Anyway, I'm not feeling chatty. On to the recipe.

Ingredients:

• 15 flour tortillas (buy the 6-inch size tortillas)
• 6 oz Tofutti Better Than Cream Cheese, which is a 3/4 the 8oz package
• 1/2 bag Daiya cheddar
• 1/2 bag Daiya mozzarella
• 2 Gardein scallopinis
• 1/2 large yellow onion, diced
• 3/4 orange bell pepper, diced
• 1 1/2 TB garlic, minced
• 1 TB olive oil, along with a little olive oil cooking spray
• 1/4 - 1/2 tsp red pepper flakes
• 1/4 cup salsa verde
• 1 TB Braggs
• 1 1/2 tsp cumin
• 1 1/2 tsp chili powder
• 1/4 tsp cayenne
• 1/4 tsp coriander
• 1 tsp garlic powder
• 1/2 tsp onion powder
• pepper

Method:

1. Preheat oven to 375 degrees F. Cover a large, rimmed baking sheet with foil.
2. Heat a large nonstick skillet over medium heat. Add the olive oil. Once hot, add the onion and bell pepper. Saute for about 4-5 minutes, until softened. Add the garlic and scoot the mix to one side of the pan.
3. Spray a bit of cooking oil on the empty side of the pan and put the 2 Gardein scallopinis on to cook for about 4 minutes. Meanwhile, mix the onion, pepper, garlic around.
4. In a mixing bowl, add the cream cheese, cheese, salsa verde, spices. Set aside.
5. Spray the tops of the Gardein scallopinis. Flip and cook another 2 minutes. Scoop the onion mixture out into the mixing bowl with the rest of the ingredients.
6. Remove the Gardein and dice into tiny bits. Then add to the bowl. Use a potato masher to really combine all of the ingredients until it looks something like this:

7. Heat your tortillas on a plate and cover with paper towel. Use the microwave for about 20 seconds. This will keep your tortillas from breaking when you roll them. One by one, you need to scoop some filling onto the tortilla (probably a bit less than 1/4 cup on each one) near one end. 

8. Start rolling the taquito from the filled end. The empty side of the tortilla will need to end up rolled up underneath the filled taquito, if that makes sense. This will hold the taquito shut while cooking. 

9. Lightly spray the tops of the rolled taquitos with the olive oil cooking spray and sprinkle with a large grain salt. I use kosher salt. 
10. Bake for 14-18 minutes, until the edges are lightly browned and the filling is probably coming out the ends :)

They're perfect served alone or with salsa or vegan sour cream. Maybe even guacamole. How should I know what you like?

Spicy Chickpea Pasta -what you make when you don't know what to make

You think I don't know that's a stupid name for a recipe? Really, I'm not dumb. I just sometimes can't think of creative titles. However, I can come up with some kickass recipes, so that makes up for my poor naming skills. I say it, thus it must be true. This is my blog. I make the rules.

Confession: I used to HATE (really fucking HATE) whole wheat pasta. I suddenly love it. Why? Because I'm a fickle chickpea and I do what I want. I frequently try new things that I used to dislike...maybe you should try it sometime; it's called being mature. Or whatever. I don't know. Just do it.

Now, this recipe is so easy, you'd have to be a complete fool to muck it up. And, really, add whatever you want. It'll be good. Maybe. Though, I bet mine is better because I created it.

This is enough for 4-5 large servings. Or, maybe if you are a giant, it's only 2 servings. I don't know you. I can't judge.

Ingredients:

• 1/2 lb whole wheat penne or the pasta of your choosing
• 15oz can of crushed tomatoes (I had a 28oz can, and used just over 1/2 of it)
• 1 1/2 cups cooked chickpeas
• 2 huge handfuls of baby spinach, roughly chopped (next time, I'd use more)
• 8oz cremini mushrooms, stems removed, caps cut into quarters
• 1/2 yellow onion, diced
• 5 cloves garlic, minced
• 1 medium carrot, garted very small (again, I'd use more next time)
• 1 1/2 TB Braggs aminos
• 2-3 TB nutritional yeast
• lots of black pepper
• 1/2 tsp red pepper flakes
• 1/2 tsp oregano
• 1/2 tsp basil
• 1/2 tsp coriander
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• a shake or two of thyme
• 1/8 tsp rosemary
• 1 TB olive oil
• 2 TB vegetable broth
• 1 TB sugar

Method:

1. In a large skillet, heat oil over medium heat. Then add the onions and the spices (except the sugar). Stir around a bit. After about 5 minutes, add the garlic. You'll really smell it in about 2 minutes. Now, add in the broth and the mushrooms, carrot and chickpeas. You know the drill; stir well.
2. After the mushrooms are cooked, which will be about 5-6 minutes, add the crushed tomatoes and the Braggs.Stir it up really well. Then leave uncovered to let the liquids cook down (reduce) some. This'll take about 15 minutes on medium heat. Stir every few minutes to make sure nothing is sticking to the bottom of your skillet. Meanwhile, get step 3 started.
3. About 5 minutes into step 2, you'll want to put your pasta on to boil in salted water. Think ocean water. Cook according to the package. My penne took about 12-13 minutes. Drain and set aside.
4. Gently fold the spinach into the sauce. It will take a few minutes to wilt down. Add the sugar and mix it in. Take a little taste and adjust your seasonings. I added more pepper and red pepper.
5. Toss in the pasta.

 I only added this photo because I love the reflected placemat on the bowl. I'm that awesome.

Shepherd's Pie or Something Like It

I should let you know up front that I have never, nor will I ever eat a "true" shepherd's pie, so this recipe is what I'd like to imagine they are really like...you know, vegan and cruelty-free and junk. And healthy. Okay, okay. You got me. I like to splurge in my mashed potatoes. I love me some Earth Balance in my taters (I blame my mama because she always made buttery mash). Otherwise, this is some healthy shit. And tasty as hell. During this session of honesty, I will tell you that I actually meant to add some lima beans and peas to the stew-filling stuff, but I completely forgot. Maybe next time.

I basically made a smaller and altered version of my recipe for winter stew and topped it with mashed potatoes. Sounds easy, no? It doesnt? Well, forget you. It is easy.

This recipe makes enough to serve 3-4 as a main dish. I cooked mine in two 7-inch Le Creuset baking dishes I got on clearance at TJ Maxx because I am frugal. Or cheap. Or whatever. They were perfect for what I needed them for and they are bright green, which is my favorite color. You can cook them in whatever you want, so long as it's oven-safe.

Ingredients:

• 2 cups already cooked mashed potatoes (I added a handful of Daiya cheddar to mine-YUM)
• 1- 8oz can plain tomato sauce
• 1 carrot, peeled and thinly sliced
• 2 medium idaho potatoes, peeled and diced to 1/4 inch bits
• 1/4 large white onion, diced
• 3/4 cup vegetable broth
• 1/2 cup dried lentils
• 3-4 TB tvp granules
• 1 1/2 TB minced garlic
• 4oz button mushrooms, sliced thickly
• 1 TB olive oil
• 1/2 tsp oregano
• 1/2 tsp basil
• 1/2 tsp coriander
• 1/8 tsp thyme
• 1/4 tsp sage
• 1/8 tsp red pepper flakes
• 1/2 tsp garlic salt
• 1 1/2 TB Braggs liquid aminos
• lots of fresh cracked black pepper

Method:

1. Pre-heat your oven to 375 degrees F.
2. Add oil to a soup pot over a medium heat. Once hot, add your spices and onions. Stir well and cook until onions are softened, 5 minutes. Then add the garlic. Stir and cook 2 minutes. 
3. Turn your heat down a smidge to just under medium heat. Add all of the other ingredients except the mashed potatoes. Stir very, very well. Put the lid on your pot and cook, stirring every 5 minutes for approximately 30 minutes. If for some reason, yours gets too dry, add a bit more broth and stir. 
4. Your stew-type filling should be done by now. You'll need to test by checking the doneness of the potatoes. I like my lentils with some texture, but if you like them mushier, cook it longer with more broth. You should be tasting this anyway to make sure you like the spices and such.

5. Pour your filling into 1 large or multiple smaller baking dishes. Cover with the mashed potatoes. You can try to be artsy, like my lovely pattern that I have been told looks like intestines, or you could just smear the potatoes over the filling. Whatever floats your boat, dooood. 

6. Bake for 30 minutes on the middle rack. Then, I turned on the broiler for 3 minutes. Why? It just seemed like the right thing to do. Get off my lawn. Be prepared to burn your tongue at least once. It smells so good, that you will quite literally be unable to wait for it to cool before tucking in. I ate mine with a bit of garlic bread. Mega yum. And incredibly filling. 

BBQ Tempeh & Homemade Baked Beans

A couple weeks back, I decided to stock up on some plain tempeh from Trader Joe's, which I recently discovered I am in love with (the tempeh). I used up the smoked tempeh last week, which left me with 2 packages of the plain stuff. I've literally been trying to think of how I want to use it up for the last week. I am not old and senile, but I am indecisive. So, last night I started talking with some twitter pals about soaking some navy beans. I didn't know what to make with them, and several pals said to make baked beans. Ick.

"But," they exclaimed, "they are a million times better when you make them from scratch! The canned baked beans are a sad representation of what real baked beans are all about."

"Fine! I'll give it a shot, but I better not be wasting my fucking beans. Do you understand how hard it is to find good dried beans around here?" I complained. I'm clearly a 70-year old in a 30-year old's body. Get off my damn lawn!

Well, I started wondering about what goes well with baked beans. And I remembered cookouts always seem to have baked beans with some sort of BBQ. And coleslaw. That is the fascinating story of how I ended up making not only BBQ sauce from scratch, but some baked beans and coleslaw. You will be quizzed. And it won't be multiple-choice, you whippersnappers.

Today's recipe for BBQ sauce makes A LOT of sauce. I have no idea what to do with the rest of mine. The tempeh (depending on how you cut it) can make 3-4 sandwiches on normal-sized burger buns. The BBQ sauce recipe is adapted from this one. The baked beans made enough for 3-4 as a side dish. Who would eat baked beans as a main dish? Sheesh. The bean recipe is adapted somewhat from Veganomicon, but I did change several things, such as using soaked, cooked navy beans instead of canned, and changing up the spices somewhat. If you do decide to make both recipes at the same time, I suggest starting the BBQ sauce once you get the beans in the oven. This will get them both done at the same-ish time. See? I'm helpful. Sometimes.

You can figure out your own coleslaw for now because mine wasn't perfect, but it made the cut for this dinner. I REALLY liked adding the creamy coleslaw onto the tempeh sandy, like a condiment. Clever, no? Yes, it is! This is my blog. I can say what I want!

Ingredients for BBQ sauce:

• 1- 8oz package of plain tempeh, cut into finger-sized pieces or whatever size you prefer
• 1- 15oz can of tomato sauce (or use 2 of the small cans)
• 1 small-medium yellow onion, diced small
• 1 TB olive oil
• 1/2 heaped tsp red pepper flakes
• 1 tsp cumin
• 1/2 tsp cayenne pepper
• 4-5 cloves garlic, minced
• 1/2 cup ketchup
• 1/2 cup plus 2 TB brown sugar
• just under 1/2 cup molasses (not blackstrap)
• 2 TB spicy brown mustard
• 3 TB regular yellow mustard
• 1/2 tsp or so of black pepper
• 1/2 tsp coriander
• 1/2 tsp garlic powder just because
• 1 1/2 TB Braggs liquid aminos (or soy sauce)
• 1/2 tsp liquid smoke
• A pinch of kosher or sea salt to your tastes

Method for the BBQ sauce and Tempeh cooking:

1. Heat a large sauce pan or deep skillet over a medium heat. Add the oil, cumin and red pepper flakes. Let the oil heat through...maybe 3-5 minutes. Add in the onions and let cook about 6-8 minutes. You want them transparent and soft. I even let mine caramelize a tiny bit. 
2. While the onions were cooking, I got a bowl and whisked together the rest of the ingredients (except the minced garlic). Always be prepared or something. 
3. Okay, onions are cooked. Add the garlic and cook 2 minutes. It'll be nice and fragrant. 
4. Add the bowl of ingredients I made you prepare. Haha. You're welcome. Stir well and scrape any bits from the bottom of the pan. I just used a whisk because it was easiest and I didn't want to get another utensil. 
5. Let cook over medium heat, stirring occasionally for about 30 minutes, so it thickens a bit. I do suggest that once it starts bubbling, you turn the heat down to just under medium heat. Otherwise the bubbling could make a mess. I got sauce in my hair, if that is any indication. And, while I'm quite short, that sauce got some serious air. So, you've made sauce. Congrats.
6. Preheat your oven to 375 degrees F (I should have maybe told you that already). Lightly oil a baking dish of some sort. I used an enameled stoneware baking dish. Pour about half of the BBQ sauce into the dish. Then drop your tempeh fingers in. I used my fingers to flip the tempeh around in the sauce to cover all sides in said sauce. But, if you are a germophobe or whatever, you may use tongs. I also used a spoon to scoop lots of sauce onto the tops of the tempeh. Cover dish with foil. Bake about 30 minutes. Or until the fingers are somewhat tender and have absorbed a bit of the BBQ sauce.
7. When I put the tempeh slices on my bun, I slathered on a bit more of the leftover sauce that had cooked in the dish. Holy yum. Then, topped it with some coleslaw and a bit of yellow mustard. It was ridiculously messy, but SO worth it. 

Now, on to the beans. I assume you have already soaked them overnight. Mine tend to soak close to 18 hours before I cook them. Then, put them in the pot with fresh water and about a TB of salt. Stir it all up. Put the lid on, askew, to let the steam out. Cook the navy beans for about an hour over medium heat. But, test for doneness. yours may take longer or less. I dunno! SO, your beans are cooked. Lets get started with the rest of the recipe.

Ingredients for the baked beans:

• 1 1/2 cups cooked and drained navy beans (or 1 can, drained and rinsed)
• 1 small white onion, minced
• 3 cloves garlic, minced
• 1 - 8oz can of tomato sauce
• 1/4 cup molasses (not blackstrap)
• 1 1/2 tsp mustard powder
• 1/2 tsp coriander
• 1/4 tsp salt
• 1/8 tsp allspice
• 1/8 tsp red pepper flakes
• dash cayenne
• 1/2 tsp garlic powder
• 1 bay leaf (don't forget to remove it before serving the beans!)
• 1 tsp Braggs (because I'm a junky for the stuff)
• some black pepper to your tastes

Method for the baked beans:

1. Find yourself an oven-proof pot with lid. I used a small enameled cast-iron dutch oven. Heat the pot over a medium burner and add the oil and red pepper flakes. Then add the onion and cook until the onions are translucent. 5-7 minutes. Now add the garlic. Cook another couple of minutes until some of the onions are just starting to turn golden. 
2. While the onions are cooking, add all the other ingredients (except the beans) to a small bowl and whisk to combine. 
3. Once the onions are browned a smidge, add the sauce you just mixed up. Stir well and dislodge any bits from the bottom of the pan. Cook about 5 minutes this way. Then turn the burner off.
4. Add the beans and mix well. Pop the lid on the pot and cook on the center rack of oven 60 minutes total. BUT, halfway through, pull them out and give them a good stir. Take a moment to taste them and adjust your spices. Then put the cover back on and cook another 30 minutes. Fish out the bay leaf and toss it in the trash. Done!