Quinoa Avocado Toast

I've been on this big quinoa kick lately. I've discovered that I really love it, and not just "like" it. This is kind of a big deal. Like many people, I've been trying to move toward a healthier plant-based diet, as opposed to the way I had been eating. I have always been a sucker for the vegan convenience foods, and I'm trying to cut down on my processed food and increase my whole foods. And quinoa is really helping me get away from pasta and rice because it's packed with protein and fiber, along with some important nutrients. So, yeah, I'm digging it. It keeps me nice and full, which is great for me and keeps me from snacking on junk between meals. This breakfast has become my new favorite lately.

My pudgy little tootsies need a new pedicure.

I also just decided to give sprouted grain bread a chance. I've always been a fan of wheat and multi-grain breads, but this bread rocks! It's dense, but not too dense. It's a bit chewy and has a slightly nutty flavor that goes exceptionally well with the quinoa, which also has a nutty flavor. Back when I could eat nuts (and not break out in hives), I would toast up almonds and add them to quinoa for a bit of crunch. It was fantastic and I highly recommend it. But, now I'm a jealous bitch because you can eat nuts and I can't. Wow, that sounds naughty, but I didn't mean it that way. Get your head outta the gutter, foo!

Okay, so, here's how I made this delicious breakfast of awesomeness:
Serves 2.

What I used:

• 2 slices sprouted grain bread
• 1/3 cup uncooked quinoa
• 3/4 cup water
• 4 slices tomato
• 2/3 medium-size avocado, mashed
• Herbamare seasoning

What I did:

1. Bring water to a boil in a small pot with lid. Once it's bubbling, stir in the quinoa. Cover pot with lid and bring to a boil. Once boiling, turn heat down to medium or medium low and let simmer 15 minutes. Fluff with fork.
2. In a bowl, mix mashed avocado with quinoa and season with a little Herbamare. 
3. Toast the bread. 
4. Slather the quinoa/avocado on the toast and then top with tomatoes. 
5. CHOW DOWN

This breakfast came at the suggestion of my very dear pal, Nicole of Nicole Eats. She's a tremendous inspiration in my cooking. Love ya, lady!

Zesty Quinoa

 

Dudes! This dish started out as a recipe from Eat Vegan, Get Healthy by Neal Barnard, and I changed it up a bit and it ROCKED. It is so stinking healthy, I could die....of awesome. Paired up with a quarter of an avocado, it became my very favorite quinoa dish ever. I've always "kind-of" liked quinoa, but never loved it. This dish may have changed all that. I cut the recipe in half, so it made 2 servings. It was so incredibly filling, and here I am hours later still feeling pleasantly full. That's some badassery right there.

So, here's the recipe with my changes. The original was meant to be served cold, but I prefer hot. Do what you want, dudes.

Serves 2 as a main dish.

What I used:

• 1/2 cup quinoa
• 1/3 cup diced red bell pepper
• 1/2 cup diced onion
• 2 TB dried mint
• 1 cup frozen shelled edamame
• 1 1/4 cup water
• 3 TB fresh-squeezed lime juice
• 1 TB agave nectar
• 2 TB dijon mustard
• herbamare seasoning and pepper to your tastes
• chopped cilantro to garnish
• avocado to garnish

What I did:

1. Put the water in a small pot over high heat and put the lid on. Once boiling, stir in the quinoa and mint, and cover. Lower heat to medium or medium-low and cook about 10 minutes. 
2. Add the onion, bell pepper, edamame, herbamare and pepper. Stir, and replace the lid. Cook another 5 minutes. 
3. In a small bowl, mix together the lime juice, agave and dijon mustard. Pour it into the quinoa and mix well. Leave the lid off, and cook another 5 minutes or so. 
4. Serve in bowls and garnish with the cilantro and avocado. Boom! You're done. Pig out time.

Veggie Fajitas

Life. It gets pretty busy, sometimes. Mine certainly hasn't been immune. I just celebrated my one-year anniversary at my wonderful job. I just took in a stray puppy. And I decided to re-dedicate myself to sharing my passion for food. I let myself get burnt-out on blogging, but after my two-month hiatus, I have decided to blog when I feel like it...and not force myself. I'm sure you can understand-- sometimes, when we force ourselves to do something, we lose our passion for it. So, I'm going to just blog occasionally, and see how it goes.

So, three days a week, I work until 8pm. That's totally cool with me since I hate waking up early. But, by the time I get home, it's nearly 8:30 and I'm ready for dinner. I never feel like slaving away for an hour making dinner after I've worked all day, so I've been making a TON of fajitas and wraps lately. This was one such meal.

Veggie fajitas are hella easy, dudes. And quick as can be. Have 10 minutes? Then you have time to make fajitas for dinner.

What I used:

• 1 medium green bell pepper, sliced
• 1 medium onion, sliced
• 5-6 mushrooms, sliced
• 1 clove garlic, minced
• 1/2 tsp smoked paprika
• 1 TB taco seasoning (I make my own blend)
• 1 1/2 tsp coconut oil
• salt and pepper
• juice of 1/2 lime (FRESH! Not bottled)
• fresh cilantro (optional, but very highly recommended)
• homemade guacamole (avocado, tomato, onion, cumin, splash of lime juice)
• 2 large tortillas

What I did:

1. Heat oil in a skillet over medium-high heat.
2. Once hot, add bell pepper and onion. Cook, stirring occasionally for 5 minutes. Then add the mushroom, garlic, spices, salt and pepper. Cook until the veggies are all cooked through - about 4 minutes. 
3. Pour the lime juice over the veggies and give it a good stir. Cook about 1 minute more.Your veggies should be cooked through and everything is ready.
4. Top a tortilla with about half of the veggies, some cilantro, and some guacamole and you're ready to roll. 

 Well, dudes, maybe I'll see you again soon. :)

Avocado Basil Pasta

After work today, I didn't feel much like cooking. I had a long, busy day and I just needed to lay about and be lazy. But, alas, my tummy was growling angrily at me, demanding food. NOW! I haven't been grocery shopping in almost a week, so I didn't have much on hand, but I did have 3 things sitting on my counter waiting to be used:

• Basil
• 2 Avocados
• 1 Lemon

What to make? What to make? Google search time. There were a ton of salad dressings, but then I found this recipe from Oh She Glows. I was actually really skeptical, but I gave it a shot, altering it a bit, and it was hugely awesome.

The changes I made were simple little changes making it fit my tastes a little more. I added a bit more garlic, more basil and more avocado as I made more pasta. It would have been really good with some finely ground walnut (or pinenuts if you're a pinenut fan...I am very much not one). Also, if you have a good vegan parmesan, it would be pretty tasty, too. The sauce is sooo creamy and very vibrant. I'm seriously enraptured with the dish. I definitely recommend making it.


I'm not one to really rave here about other bloggers' recipes, but I love it so much that I just had to share with you. You neeeeeeeeeeed to try it if you love basil and avocados. They go together splendidly and you get a deliciously creamy sauce without the cream. It's vegan and tasty as hell. You can't go wrong.

Spicy Black Bean Burgers (aka-I'm a master beaner)

 

I was a black bean virgin. I had never cooked black beans. Don't judge me! So, anyway, last night I decided to soak a heaping cup of them and just see what I could come up with today. I puttered around with a few ideas, but I wanted to challenge myself to make a non-sucky black bean burger. If you've tried many bbb's, you'll likely agree that they are typically either dry and crumbly or mush. So, the challenge was on. And guess what?!? Well, you probably actually guessed it since I'm blogging it. But here it is anyway: I fucking rocked it.

I'm not sure what other toppings you might want to use, but I really enjoyed some salsa and guacamole with a little red onion. I suppose you could try other toppings, but, really, why would you? Take my word for it and use the guac/salsa combo. As a side, I made some nachos. Just spread some refried beans on tortilla chips (be sure to get the ones that say vegetarian otherwise you're going to be eating lard...for real). Then, sprinkle a bit of Daiya cheddar, onions, whole black beans and any other toppings you want. Bake at 375 degrees F for about 8 minutes. Then, add on any guac, salsa, or sour creme you might want.

Makes 4 regular-size patties.

Ingredients:

• 1 1/2 cups cooked black beans
• 2/3 - 1  cup bread crumbs
• 3-4 TB vital wheat gluten
• 3 cloves garlic
• 4 button mushrooms, chopped
• 1/4 cup (slightly heaping) onion, diced
• 3 TB orange bell pepper, diced
• 2 TB Braggs liquid aminos (or soy sauce)
• 3-4 TB liquid taco sauce, medium
• 3/4 tsp cumin
• 1/4 tsp red pepper flakes
• 1/4 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1/2 tsp liquid smoke (optional) or some smoked paprika would work
• pepper, though I would not add salt as the Braggs and taco sauce are both salty already

 Patty before it was cooked

Method:

1. Preheat your oven to 375 degrees F. Line a baking sheet with whatever you typically use...silicone mat, foil, parchment. Then spray it with a smidge of cooking oil.
2. Put your beans, onion, mushroom, red pepper, garlic, Braggs, taco sauce, liquid smoke and dry seasonings into a food processor. Pulse about 10-15 times, or until your beans are no longer whole. It will be kind of juicy, but don't worry, we'll get to that.
3. Scoop out of the processor and into a large-ish bowl. 
4. Add the gluten and the breadcrumbs and combine with your hands. You'll want to add 3 TB of the gluten and 1/2 cup of the breadcrumbs right off the bat. Then add more until the the bean mix all sticks together firmly and can easily be shaped into patties that don't fall apart when handled. I probably used about 3 1/2 TB gluten and 3/4 cup of the breadcrumbs total. But, depending on how juicy your mix is, you may need more or less. 
5. Now, shape into patties that are no more than 3/4 inch thick and set on your prepped baking sheet. I sprayed a tiny bit of oil on the tops of the patties to help them crisp a bit.
6. Cook on the middle rack for about 15 minutes. Then, carefully flip your burgers (I spritzed a bit more oil on the top) and return to oven another 12-15 minutes. You want the burgers browned somewhat. They will be crispy around the edges and firm in the middle.

So, there you go. Make it. Or not. I can't make all your decisions for you! Sheesh. But, I can say that you'd be a fool if you didn't like my burgerz.

Quesadillas & Guacamole -- VeganMOFO #12

I made a pot of delicious soup yesterday and, yes, I do have leftovers to eat.  But, I got an idea in my head that I just couldn't get out.  I needed to make a quesadilla...yes NEEDED.  I already had all the supplies here: Daiya, tortillas, vegetarian refried beans, and an avocado that was quickly becoming too ripe.  Avocados are around $2.00 each here, and I just can't let them go to waste.

Actually, I hate letting any food go to waste, especially after reading about the huge amount of food wasted in the US - food that could go toward feeding the hungry.  And, truthfully, I worked hard for my grocery money and I don't want to throw it in the trash.  Avoiding food waste also makes me get creative with my meals because I start putting stuff together that I may not have thought of before.  I put a bit of lettuce on my quesadilla tonight and I wouldn't have thought of it if I hadn't been trying to use up some leftover iceberg.

This recipe makes 2 six-inch quesadillas.

Ingredients:

• 4 six-inch flour quesadillas
• 1/2 of a can of vegetarian refried beans (the "traditional" beans have lard in them...ick)
• 1 ripe avocado, peeled, seeded and mashed in a bowl
• 4 green onions, sliced into rounds (I used the white and light green parts only)
• 2-3 white button mushrooms, thinly sliced
• 1/3 cup of Daiya shreds, but you can use any brand and amount that makes your happy (I used the cheddar and mozzarella combined)
• 1/4 cup salsa of your choice
• 1/2 tsp lemon juice (optional)

Method:

1. Mash your avocado in a bowl with a fork.  Add about half of the green onions and the salsa.  It's my guacamole cheat for when I don't plan it out better.  Add the lemon juice and mix well.  Set aside.
2. Lightly spray a nonstick frying pan.  
3. Spread half of the beans on one tortilla and half on another.  Put one of them in the frying pan, bean side up, obviously.  Sprinkle some mushrooms and green onion on the beans, and gently press them down.  Then add half of the Daiya and top with a tortilla.  
4. Cook over medium heat for about 3 minutes, then carefully flip the quesadilla over and cook another 2-3 minutes, or until your tortilla is golden and a bit crispy on each side.  Here's where I added the lettuce.  I very gently peeled the tortillas apart and slipped some lettuce inside and put it back together again.  It gives the quesadilla a nice bit of crunch.
5. Repeat the process with the other tortillas.  I've found that the easiest way to cut quesadillas is with a pizza cutter.  Serve with the cheater's guacamole. 

Tortilla Lime Soup -- Vegan MOFO #5

Tortilla Lime Soup after adding Rice, Avocado and Tortillas

Terrible photo, I know. But, it was Girl's Night In at my place and I didn't have time to get all arty with the soup pics.  I'll try to get a better pic tomorrow with the tiny bit of leftovers.  This was my first time trying this exact recipe and it was a HUGE success among my non-vegan friends. No one even mentioned that the chicken was "missing." I really like my soup with a kick, so I added cayenne pepper and chili powder to the pot. This soup is absolutely fabulous and almost completely fat-free (at least it is if you don't add the avocado chunks).  There is something really perfect about dicing an avocado small and dropping them into your soup when you're about to tuck in.  They're creamy and perfectly balance the acidity of the soup.  I definitely recommend trying it for yourself.  Another of my favorite things is to add some cooked brown rice to my bowl of soup when I'm serving it.  I seem to always have cooked brown rice in my fridge, so I popped it in the microwave when the soup was almost done cooking.  It gives the soup a really nice texture. 

Which brings me to the next part.  I emphatically LOVE making my own tortilla chips for this soup.  They taste better than the greasy ones from the store.  It's super duper easy.  Cut the tortillas (corn or flour--I like the flour best) into strips or wedges.  Lay in a single layer on a cookie sheet. Spray tops lightly with some cooking spray, and sprinkle sea salt on them.  Pop them in a 350 degree F oven for about 10 minutes, or until they are crispy and lightly browned.  I make them when the soup is almost done and serve them hot.  

Ingredients:  Serves 5-6

• 5 cups vegetable broth
• 1 14-oz can diced tomatoes, drained
• 1 medium-size red onion, diced
• 2 heaping TB finely-chopped cilantro (or more if you like it a lot)
• 3 TB fresh lime juice
• 1-2 fresh serrano chiles, seeded and minced
• 4 cloves garlic, minced
• 1 TB olive oil
• 1/4 cup salsa verde (or a 4-oz can of diced green chiles)
• 1/2 tsp chili powder
• 1/2 to 3/4 tsp cayenne
• 1/4 tsp cumin
• 1/2 tsp onion powder
• 1/4 tsp garlic powder
• 1 tsp sea salt
• 1/2 to 3/4 tsp fresh cracked black pepper
• 1 avocado, diced (optional, but highly recommended)
• 4-5 flour or corn tortillas cut into strips (optional) Or store-bought tortilla chips

Method:

1. Start by getting your soup pot on the stove and turning to medium heat.  Add in your oil and warm for at least 2 minutes.  
2. Add in the onion and cook about 4-5 minutes.  Then, add in the garlic and chilies.  Stir well and cook about 3 minutes.  
3. Add the broth, tomatoes and salsa verde and mix.  Then add your spices, cilantro and lime juice, adding the cayenne just a bit at a time if you're conservative with the spiciness.  
4. Turn up the heat and bring to a boil.  Once it starts boiling, turn the heat down to medium-low and cover.  Let simmer about 20 minutes.  Adjust your spices.  I added a dash of garlic salt to mine.
5. After your soup has been simmering away for 10 minutes, cook your tortilla strips.  
6.  Serve up your soup with the rice and some avocado cubes.  I like to use the cooked tortilla strips like crackers, adding a bit of crunch to my soup.  I hope you enjoy :)

 Tortilla Lime Soup pre-Rice, Avocado & Tortilla