Vegan “Meatloaf”

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I’ve heard a lot of talk lately about meatloaf. Must be something in the air -or perhaps the fact that it’s a warm and comforting dish that’s perfect for cold winter nights. Either way, the meatloaf chronicles of late have had me thinking about my own “meatloaf” recipe.

It has been, shall we say, a bit of a nemesis of mine. The first time I made it, it was drier than dry. The second time? Flavorless. Every time the flavor was right then the texture/moisture was off, and every time the texture/moisture was right then the flavor would be off. After numerous failed attempts, I was tempted to admit defeat however, I’m not one who likes to be defeated least of which by a little ol’ “meatloaf.” I decided to give it one more go only this time I would completely ignore my now nearly illegible recipe and every single note that I had ever scribbled down about it -and there were a lot of damn notes. It was such a gamble but… it paid off! In going with my gut and relying on my knowledge, I had created a beautiful “meatloaf” that was not only flavorful but that also had the perfect “meaty” texture!

It all gets started at your stove. You’re going to need to cook up 1 cup of truRoots accents Sprouted Lentil Trio in accordance with the instructions on the back of the package. Once cooked, drain the lentils and then set them aside for just a moment while other ingredients get prepped.

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The other ingredients that need to be prepped are a can of black beans and the egg replacer. You’re going to rinse and drain the black beans then you’ll need to prepare the Ener-G Egg Replacer for 1 egg according to the instructions on the packaging. Now that all of the ingredients that need to be prepped have been prepped, it’s time to make the “meatloaf” mixture.

In a large bowl, all of the ingredients except for the vital wheat gluten get combined using an immersion blender. Don’t obsess over obliterating every little lentil and black bean but do try to at least get this mixture about 75% smooth.

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Once blended, add in the vital wheat gluten and stir to combine -don’t use your immersion blender for this step!

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Plop your “meatloaf” mixture down into a generously greased loaf pan and then smooth out the top so that it looks all pretty and even. Bake this goodness in a preheated 350 degree oven for about 35 minutes and then enjoy!

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Vegan 'Meatloaf'

  • Servings: 4
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Credit: Compassion is the Secret Ingredient, http://www.citsiblog.com

Ingredients

  • 1 cup of truRoots accents Sprouted Lentil Trio (cooked according to the instructions on package)
  • 1 (15.25 ounce) can of no salt added black beans, drained and rinsed
  • Ener-G Egg Replacer for 1 egg (follow instructions on box)
  • 1/2 cup vegetable broth
  • 2 tablespoons tomato paste
  • 1 tablespoon reduced sodium tamari
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon brown sugar, packed
  • 1/2 teaspoon yellow mustard
  • 1/4 teaspoon liquid smoke
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 cup vital wheat gluten

Directions

  1. Preheat your oven to 350 degrees and prepare a metal loaf pan by generously greasing it. Set pan aside for a moment. Cook 1 cup of the truRoots accents Sprouted Lentil Trio, if you haven’t done so already, making sure to drain the lentils well when they’re done. Drain and rinse the black beans if you haven’t done so already. Also, prepare the Ener-G for 1 egg if you haven’t done so already.
  2. In a large bowl, using an immersion blender, combine the lentils, black beans, and “egg,” with all of the remaining ingredients except the vital wheat gluten. Don’t obsess over obliterating every little lentil and black bean with the immersion blender but do try to at least get this mixture about 75% smooth. Once about 75% smooth, add in the vital wheat gluten and stir to combine -don’t use the immersion blender for this step!
  3. Transfer the “meatloaf” mixture to the loaf pan you prepared earlier. Pat the mixture around the pan with a spoon or offset spatula to even it out and then smooth out the top. Bake uncovered for 35 minutes. When done, enjoy right away or store in an airtight container in your fridge for up to a week.

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Vegan Rich & Creamy Broccoli Soup

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I’m back!!!

Y’all, it’s been a crazy few weeks since I wrapped up my Thanksgiving recipe series. I took a little time off to move and unpack and then, just as I was getting settled in, I got hit with the worst cold I’ve ever had! #Yuck

While I was sick, there was only one thing that I was craving and that was soup. I didn’t have the strength to make some during that week of tissues and tears (big dramatic baby here) but, when it finally passed, I got my ass in the kitchen and made this luscious little dish to satisfy all of my cravings.

Now, believe it or not, there are quite a few people in this world who hate broccoli -my mom is one of them. I, on the other hand, am one of the rare few who loves broccoli. I wanted this soup to satisfy not only me but also the people who aren’t fans of this particular veg. To accomplish this, I built a nice, rich, savory base which has things like vegetable broth, roasted garlic, potatoes, and something called Vegeta in it. The flavor of the broccoli, thanks to this base, becomes subtle enough for the haters but complimented nicely enough for the lovers like me. I then made everything good and smooth so that nobody would end up with a mouthful of broccoli chunks but rather a spoonful of creamy goodness. My mom ate a big bowl of it and said, “You know I hate broccoli but I actually like this soup.” Yes, folks, I think I hit the nail right on the head.

It all gets started with a head of garlic -how can anything with a head of garlic in it be bad?! About an hour before you wish to start making this soup, go into your kitchen, grab a big ol’ head of garlic, and chop of the top 1/4-1/3 of the head to expose the cloves inside. Peel off some of the looser outer papery layers and then pop the head onto a piece of foil. Drizzle into and over the head about 2-3 tablespoons of oil and then squish the foil up and closed around the head to enclose it completely. Place your little packet of deliciousness onto a small sheet pan and then bake it in a preheated 400 degree oven for 45 minutes. When done, allow it to cool for about 15 minutes so that you can retrieve the cloves without burning yourself. Set the cloves, and any oil that remains in the foil packet, aside for a moment.

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With your roasted garlic done, you can begin the actual soup making process -and what an easy process it is! Rough dice half of a yellow onion and get it into a large pot, with a little oil in it, over medium heat. (I love making soups, or anything really, in an enameled cast iron dutch oven but if you don’t have one of these then don’t worry because any large pot will do.) Cook the onions for about 10 minutes, stirring occasionally, until lightly browned.

While the onions are cooking, cut up 2 large, peeled russet potatoes into small cubes no bigger than a half of an inch wide. Set the cubed potatoes aside for just a moment until we’re ready for them.

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After the onions have browned slightly, the potatoes you cubed a moment ago get tossed in along with vegetable broth, water, a can of drained and rinsed white beans, a whole bunch of seasonings, and the roasted garlic you made earlier along with any oil that remained in the foil packet. Stir to combine then bring to a boil. Boil for 5 minutes then reduce the heat just a bit and allow the soup to soft boil for 5 minutes. Next, 2 bags of frozen broccoli florets get added and then the lid goes on. Continuing soft boiling, covered this time, for about 10 more minutes.

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When the potatoes are tender, add in some of your favorite “cheddar” shreds and a little nooch (nutritional yeast). Stir to combine then it’s time to make this soup creamy!

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Turn the heat off and then, using an immersion blender, blend until no lumps or chunks remain. Be sure to keep the blender straight up and down, and submerged when on, because we’re dealing with hot liquid here and we don’t want to splash it on ourselves. #LessonILearnedTheHardWay

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When it is as smooth as can be, serve with just a bit more “cheddar” on top and some crusty bread on the side (optional).

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Vegan Rich & Creamy Broccoli Soup

  • Servings: 6-8
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Credit: Compassion is the Secret Ingredient, http://www.citsiblog.com

Ingredients

  • 1 large head of garlic + 2-3 tablespoons oil
  • 1/4 cup oil
  • 1/2 of a yellow onion, rough diced
  • 2 large russet potatoes, washed, peeled, and small diced
  • 1 (32 ounce) box of vegetable broth
  • 2 cups water
  • 1 (15 ounce) can reduced sodium or no salt added white beans, drained and rinsed
  • 1/2 tablespoon Vegeta
  • 3/4 teaspoon sugar
  • 1/2 teaspoon reduced sodium tamari
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 2 (10 ounce) bags of frozen broccoli florets
  • 3/4 cup “cheddar” shreds + more for garnishing (optional)
  • 1/4-1/3 c. nutritional yeast
  • Bread bowls to serve in or crusty bread to serve with (optional)

Directions

  1. Preheat your oven to 400 degrees. Chop of the top 1/4-1/3 of the garlic head to expose the cloves inside. Peel off some of the looser outer papery layers and then pop the head onto a piece of foil. Drizzle the oil in and over the head then squish the foil up and closed around the head to enclose it completely. Place the foil packet onto a small sheet pan and then bake for 45 minutes. When done, allow it to cool for about 15 minutes so that you can retrieve the cloves without burning yourself. Set the cloves, and any oil that remains in the foil packet, aside for use in a moment.
  2. In a large pot over medium heat, add in oil and rough diced onion half. Cook, stirring occasionally, for about 10 minutes or until the onions are lightly browned. While the onions are cooking, cut up the 2 large, washed and peeled russet potatoes into small cubes no bigger than a half of an inch wide, if you haven’t already done so. Set the cubed potatoes aside for just a moment until we’re ready for them.
  3. After the onions have browned slightly, add in the potatoes along with the vegetable broth, water, white beans, Vegeta, sugar, tamari, garlic powder, black pepper, salt, and the roasted garlic you made earlier along with any oil that remained in the foil packet. Stir to combine then bring to a boil. Boil for 5 minutes then reduce the heat just a bit and  soft boil for 5 minutes.
  4. Add in the frozen broccoli florets, stir to combine, then cover the pot and continuing soft boiling for about 10 more minutes until the potatoes are tender and the florets are warmed through.
  5. Turn the heat off then, using an immersion blender, blend so that no lumps or chunks remain. Be sure to keep the blender straight up and down, and submerged when on, to avoid splashing the hot soup around. When smooth, serve with just a bit more “cheddar” on top and some crusty bread on the side (optional). Soup will keep in an airtight container in fridge for up to 4 days.

Vegan Creamy “Cheddar” Zucchini Cakes

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The other day I was having a serious craving for something fried and “cheesy.” I guess it really should have been expected after I hopped on Pinterest in search of my next hair color but instead ended up getting lost in recipe pins for nearly an hour -most of which were so not diet friendly or healthy in the slightest. #ButDamnDidTheySureLookDelicious

I knew that I had nothing pre-made on hand that would satisfy my craving so I’d have to make something. I had the “cheesy” part covered, thanks to my always stuffed-to-the-brim “cheese” drawer in the fridge, but I needed something more, something that I could snuggle up with the “cheese.” Shredded zucchini, I thought, would be just the ticket. I ended up forming my zucchini mixture into little cakes and, when they were done, I was quite pleased with the results and my craving had been thoroughly satisfied.

The outside of the cakes are ever so slightly crisp, just enough so to hold everything together and give you a little change in texture as you take a bite, but the inside’s where it’s at. Inside you’ll find zesty, creamy, ooey gooey goodness that just might remind you of mac-n-“cheese” or “cheesy” mashed potatoes -either way, it’s yummy for sure. I enjoyed mine as a snack with a little vegan “sour cream” on top but I could totally see making these for breakfast in place of hash browns or serving them up alongside some vegan “chicken” for lunch or dinner. No matter what time of day you choose to enjoy them, the procedure’s the same and it’s a pretty quick and easy one at that!

First things first, 3 medium size zucchini get washed and finely shredded. Once shredded, you then need to squeeze as much water out of the shreds as you can. With as much water out as you can get out, the shreds will then get tossed into a large mixing bowl along with Daiya “Cheddar” shreds (that have been cut into even smaller pieces), some nooch (nutritional yeast), Ener-G egg replacer (just the powder this time -don’t add water to it), and some seasonings. Everything gets mixed together really well and then it’s time to form the cakes!

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To form the cakes, take about 2 tablespoons of the zucchini mixture in the palm of your hand and pat it out into a little puck-like shape. (I opted to wear some food safe gloves while I made the cakes just to keep the process a little cleaner but this, of course, is optional!) Once the cakes are formed they then get dipped in a mixture of whole wheat flour, salt, and pepper, and then they’re ready to be fried.

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In a large skillet, just enough oil to shallow fry gets brought up to about medium heat. When you think the oil is hot enough you can test it by dropping in a piece of leftover zucchini mixture from your mixing bowl -if it sizzles up, you’re good to go. Using a spatula, gently place the cakes into the oil and fry on each side until dark golden brown in color. (The cakes will still be pretty soft and that’s fine -we’re not going for super crunchy fried exterior with these but rather just a very light little crisp shell to hold everything together.) Once the cakes have all been fried up, let them rest for a minute on a paper towel before serving.

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Vegan Creamy 'Cheddar' Zucchini Cakes

  • Servings: 4-6 cakes
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Credit: Compassion is the Secret Ingredient, http://www.citsiblog.com

Ingredients

  • 3 medium zucchini, washed, finely shredded, and squeezed/pressed to remove as much excess liquid as possible
  • Generous 1/4 cup of Daiya “Cheddar” Style Shreds, finely chopped
  • 2 tablespoons nutritional yeast
  • 1 teaspoon Ener-G (just the powder -do not add water as per the instructions on the box)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • About 1/4 cup whole wheat flour + 1/4 teaspoon salt + 1/8 teaspoon black pepper
  • Oil for pan

Directions

  1. In a large mixing bowl, combine the shredded zucchini with the finely chopped “cheese,” nutritional yeast, Ener-G powder, salt, pepper, onion powder, and garlic powder. Mix everything together really well then set this mixture aside. In a small bowl or shallow dish, combine the whole wheat flour with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Whisk flour mixture with a fork then set aside.
  2. In a large skillet, pour in just enough oil to shallow fry and allow that to come up to about medium heat while you’re forming the cakes. To form each cake, take about 2 tablespoons of the zucchini mixture in the palm of your hand and pat it out into a puck-like shape about 3/4 of an inch thick. (Wear food safe gloves, if you wish, to keep this process a little cleaner.) Take the formed cake and gently swirl it around in the flour mixture until evenly coated on all sides. Repeat until you have all of the cakes made.
  3. To ensure that it’s at the right temperature, test the oil by carefully dropping in a piece of leftover zucchini mixture from your mixing bowl -if it sizzles up, you’re good to go. Using a spatula, gently place the cakes into the oil and fry on each side until dark golden brown in color, about 3-5 minutes per side. (The cakes will still be pretty soft when done and that’s fine -we’re not going for super crunchy fried exterior with these but rather just a very light little crisp shell to hold everything together.) Once the cakes have all been fried up, let them rest for a minute on a paper towel before serving. Cakes are best enjoyed fresh but can be kept in an airtight container in fridge for up to 3 days.

Vegan Circle City Chili

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Chili is one of those dishes that can be made literally a gazillion different ways. There’s thin chili, thick chili, spiced up chili, spicy chili, meaty chili, veggie chili, white chili, green chili… you get the picture. With so many different varieties, some might wonder which is the best and the truth is, as with almost any food out there, it’s all just a matter of personal taste.

While you might love a chili so spicy that your tongue falls out, someone else might love something a bit more mellow. There is no perfect, best, or “right” chili recipe that works for every single person but there is however that one recipe that you go to again and again because your mouth just can’t get enough of it. For me, that one recipe would be my Circle City Chili. It’s thick, dark, slightly sweet, not too spicy, and a little smokey. If your taste for chili is simpatico then you’ve come to the right place, my friend.

It all gets started with some prep. (This is the most laborious part of this recipe but you can do it because you’re fucking amazing!) You’ll need to small dice half of a white onion, half of a green bell pepper, and half of a red bell pepper. You’re also going to cut up 6 tomatoes -yes, fresh tomatoes! No canned tomatoes for this recipe!

The best way that I’ve found to get those tomatoes broken down is to put them into a pull chop container. I cut the tomatoes in half or in 3rds so that they’ll fit into the pull chop container and then give the cord about 8-10 pulls. You’ll want to transfer the tomato pieces and their liquid into a bigger bowl so that you can then repeat the pull chop process with the rest of the tomatoes.

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After you’ve prepped the veg, you’re gonna get cookin’ some veg. In a large coverable pot or cast iron dutch oven, heat some oil up on medium heat for a minute or two. Add in the onion, green bell pepper, and red bell pepper, then cook this trio for 10 minutes, stirring occasionally.

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After 10 minutes has passed, it’s time to add in everything else -2 different kinds of beans, the tomatoes we prepped earlier, frozen corn kernels, water (or a little water and a little ale or beer, if you’re so inclined), tomato paste, and a whole bunch of seasonings. Give the chili a good stir to ensure it’s all combined then cover the pot and cook for 30-40 minutes on low-med. or medium heat -the chili should be bubbling pretty good but not boiling. Be sure to stir occasionally.

 

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When the chili is done it’ll be darker in color and thicker than it was 30-40 minutes ago. Serve it up with your favorite toppings or just enjoy it all by itself -either way, you can’t go wrong!

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Vegan Circle City Chili

  • Servings: 6
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Credit: Compassion is the Secret Ingredient, http://www.citsiblog.com

Ingredients

  • 6 medium size tomatoes
  • 1/2 of a white onion
  • 1/2 of a green bell pepper
  • 1/2 of a red bell pepper
  • 1/4 cup oil
  • 2 (15-ounce) cans of low-sodium black beans, drained and rinsed
  • 2 (15-ounce) cans of low-sodium kidney beans, drained and rinsed
  • 1 cup frozen yellow corn kernels
  • 1/2 cup water (or 1/4 cup water + 1/4 cup ale or beer)
  • 2 tablespoons tomato paste
  • 3/4 teaspoon paprika
  • 3/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon chipotle chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cumin
  • 1/4 teaspoon sugar
  • Toppings (optional)

Directions

  1. Cut the tomatoes in half or in 3rds so that they’ll fit into a pull chop container. Place 3 or 4 tomato chunks into the container then give the cord about 8-10 pulls. Transfer the tomato pieces and their liquid into a bigger bowl or container so that you can repeat the pull chop process with the remaining chunks of the tomatoes. Set the prepped tomatoes aside for use later then small dice the onion and bell peppers, making sure to remove the seeds from the peppers.
  2. In a large coverable pot or cast iron dutch oven, heat the oil up on medium heat for a minute or two. Add in the onion, green bell pepper, and red bell pepper, and cook for 10 minutes, stirring occasionally.
  3. After 10 minutes, add in the remaining ingredients. Give the chili a good stir to combine everything then cover and cook on low-med. or medium heat for 30-40 minutes -you want it to be bubbling pretty good but not boiling. Be sure to stir occasionally. When the chili is done it’ll be thicker and also darker in color. Serve with your favorite toppings (optional). Chili will keep in an airtight container in fridge for up to 5 days.

 

Vegan Quick & Easy Creamy Tomato Soup

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There are a lot of people in this world who only think of soup as being for the fall and winter, and I totally get that. There is nothing better than being all cozied up on the couch with a chill in the air and a big ol’ bowl of comforting soup in your hands. However, I’m not one of these people who saves soup making just for the colder months. I love soup even in the depths of summer and there’s one soup in particular that I’ve been craving as of late and that’s tomato soup.

When it comes to tomato soup there are a few different ways to make it but my favorite way is creamy. Creamy tomato soup is the best for 3 reasons: 1) it’s generally a little less acidic, 2) it has more flavor and a better texture, and 3) it’s prettier -because who the fuck doesn’t want their food to be pretty? #AmIRight

Now, my creamy tomato soup has an additional reason why you should love it and that is that it’s super quick and easy to make. It all gets started with you dumping a big can of San Marzano tomatoes, along with a few other things, into a medium or large pot over medium-high heat. Why San Marzano’s in particular? San Marzano tomatoes are less seedy and less acidic than other tomato varieties. Plus they sound fancy… should that be something you’re concerned with, I mean.

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You’re going to bring the tomato mixture to a boil then, once boiling, continue to boil for 5 minutes, stirring occasionally.

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After 5 minutes, you’ll add in the rest of the ingredients including the 3 things that make this tomato soup creamy -“mozzarella” shreds, “sour cream,” and almond milk. Give the whole thing a good stir, pop the cover on, and then reduce the heat to simmer for 20 minutes, stirring occasionally just as you did before.

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The final step before serving requires an immersion blender (also called a hand blender or stick blender). Carefully, because we’re dealing with hot liquids here, pulse the immersion blender throughout the soup, especially over tomato or garlic clumps, until everything is smooth.

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Once all smoothed out, serve alone or with crusty bread, a grilled cheese (made vegan, of course), or topped with a little more “mozzarella,” fresh basil, or some croutons.

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Vegan Quick & Easy Creamy Tomato Soup

  • Servings: 2-3
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Credit: Compassion is the Secret Ingredient, http://www.citsiblog.com

Ingredients

  • 1 (28-ounce) can of San Marzano peeled, whole tomatoes with basil
  • 2 tablespoons tomato paste
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon onion powder
  • 1 cup Daiya “Mozzarella” shreds
  • 1/2 cup vegan “sour cream”
  • 1/2 cup almond milk
  • 1 tablespoon vegan “butter”
  • 2 cloves of garlic, peeled and roughly chopped

Directions

  1. In a medium or large pot over medium-high heat, combine tomatoes with tomato paste, olive oil, salt, sugar, black pepper, thyme, and onion powder. Bring to boil then, when boiling, continue to boil for 5 minutes, stirring occasionally.
  2. Add in the remaining ingredients, give the whole thing a good stir, then place a cover on the pot and reduce the heat to simmer for 20 minutes, again, stirring occasionally.
  3. After 20 minutes and with the heat turned off, use an immersion blender to smooth out the soup. Carefully pulse the immersion blender throughout the soup, especially over tomato or garlic clumps, until smooth then serve. Soup is best served freshly made but will keep in an airtight container in the fridge for up to 3 days.

 

Vegan “Ribs”

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Remember a couple weeks back, when I shared my recipe for coconut cornbread and said that I would be making that for my brother’s birthday along with something else? Well, this was that something else, and this something else stole the whole damn show.

My brother loves all things meaty so I knew that a mock meat would be the perfect thing to pair with my coconut cornbread. I decided to do “ribs” even though I hadn’t eaten a rib a day in my life -nor had I ever cooked ribs (or “ribs”). As I stood in my hot kitchen, working my butt off to give my brother an amazing birthday meal, I started to worry that my mock meat selection may have been a bit of a stretch for me. However, all of my worry turned out to be totally misplaced. #AsUsual

My brother loved these so much that he was literally speechless because he wouldn’t stop shoveling them into his mouth. When he finally took a breather, he told me that this may just be his new favorite dish of mine. That means a lot coming from a man who would probably sell a kidney if he thought it would get him some more of my tofu scramble. My brother wasn’t the only one who loved these though. My mom, who isn’t the biggest fan of vegan “meats,” proclaimed that this was the best vegan “meat” that I had ever made.

So now you’re probably curious what my secret is, right? Because surely there must be some great big secret to these “ribs” that makes them so rant worthy. Well, folks, there is no great big secret. There isn’t even a great little secret. This is really just a basic seitan recipe combined with store-bought barbecue sauce. I kid you not. It all begins with the making of the seitan and, real quickly for those of you who aren’t familiar with what seitan is, seitan is just a fancy name for any mock meat made of vital wheat gluten.

In a large bowl, the vital wheat gluten gets combined with some seasonings. Once that has all been whisked together, water and low-sodium tamari get added and the whole thing gets worked by hand to create a spongy, dough-like mixture. (I like using food-safe gloves for the “worked by hand” part of this operation.)

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The mixture is then plopped down onto a well greased sheet pan and pressed out to create a large, rectangular-ish shape. Next, the pan goes into a preheated oven for 30 minutes.

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When the seitan comes out of the oven it will likely be puffed a little -this is totes normal so don’t panic. Grab another pan and carefully (because we’re dealing with hot stuff here) press the seitan so that the puffed parts go flat. Now let the seitan cool for about 5 minutes so that you can handle it with ease.

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After 5 minutes, cut the whole thing into 6 pieces and get a lightly oiled grill pan preheated to low-medium heat. (If you didn’t want to grill these up inside you could take them outside and use an actual grill but, with an average temperature of over 100 degrees here in Phoenix during this time of year, I opted to stay inside.)

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Using a silicone basting brush, brush some of your favorite store-bought (or homemade) barbecue sauce onto one side of a seitan piece. Place the piece into the preheated grill pan, sauce side down, then repeat this step until your pan is full but not overly crowded -my pan comfortably fit 2 pieces at a time. Cook this first side for 3 minutes then brush barbecue sauce onto the bare tops of the pieces and flip them over with a spatula to cook for another 3 minutes.

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When done, remove the seitan pieces from the pan, cut each piece into strips or “ribs,” and then brush on a final, generous slather of barbecue sauce. Repeat these final steps until all 6 of your seitan pieces are done then enjoy your cruelty-free “ribs.”

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Vegan 'Ribs'

  • Servings: 4-6
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Credit: Compassion is the Secret Ingredient, http://www.citsiblog.com

Ingredients

Directions

  1. Preheat your oven to 350 degrees. In a large bowl, whisk the vital wheat gluten together with the salt, smoked paprika, chili powder, black pepper, and ground cloves. Add in the water and tamari then work by hand to create a spongy, dough-like mixture. (I like using food-safe gloves for this part.)
  2. Plop the mixture down onto a well-greased sheet pan and press it out to create a large, rectangular-ish shape. Place the pan into your preheated oven and bake for 30 minutes. After 30 minutes, remove pan from oven -seitan may be puffed a little and, if it is, just grab another pan and carefully press the seitan so that the puffed parts go flat. Let the seitan rest for 5-10 minutes.
  3. When cool enough to handle, cut seitan into 6 pieces. Preheat a lightly oiled grill pan to low-medium heat then, using a silicone basting brush, brush some of your favorite barbecue sauce onto one side of a seitan piece. Place the piece into grill pan with the sauce side down then repeat this step until your pan is full but not crowded. Cook on first side for 3 minutes then brush barbecue sauce onto the bare tops of the pieces and flip them over with a spatula to cook for another 3 minutes.
  4. When done, remove seitan pieces from pan, cut each piece into about 1 inch wide strips or “ribs,” then brush on a final, generous slather of barbecue sauce. Repeat these final steps until all 6 of your seitan pieces are done. “Ribs” will keep in an airtight container in the fridge for up to 3 days.

Vegan Benevolent Bean Spread

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It’s been said that I’m a bit of a bean fiend but how could anyone not love those wholesome little nuggets of deliciousness?! In fact, I was told to eat even more beans by my nutritionist so hate all you want but I’m gonna be cramming beans in my diet wherever I can! #BeanMeUpScotty

One of my favorite beans to cook with is the white bean but the other day I realized that I’ve only shared one recipe with y’all that features white beans. (I seriously did a recount because I couldn’t believe I had only shared the one.) I knew that I needed to up my white bean game and share not just a recipe with white beans in it but rather a white bean-based recipe so today I’m doing just that.

Now, maybe you’re like, “What the hell is a bean spread?” So before I go any further allow me to explain this for those of you who are a little confused. A bean spread is a super thick and delicious mixture that can be enjoyed by itself, as a side, or smeared on veggies, on a bagel, on a pita, on tiny toasts for a party, on your finger, on the finger of your lover, on a shoe, on a stick… you get the idea. And the “benevolent” part? That’s just a cutesy word taken from one of the ingredients (more on that in a moment) that I chose to add to the title because I can.

So now we know what a bean spread is, let’s talk about what it tastes like. My bean spread is so full flavored it’ll knock your socks off! It’s garlicky, it’s oniony -wait, oniony is not a word but garlicky is? Lame! Anyways… full flavored. There’s a creaminess that you get from the beans and a little vegan “cream cheese,” then you have a meaty, salty element thanks to Sweet Earth Benevolent Bacon, and the whole thing’s rounded out with some baby spinach. It’s really good and it all gets started with a little prep.

First things first, drain and rinse a can of great northern white beans then plop them into a mini food processor. Add in the vegan “cream cheese,” some salt and pepper, a little extra virgin olive oil, then pulse the mixture until smooth. Set your white bean creaminess aside for a moment and move on the the rest of the prep.

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Wash up some baby spinach (or buy the prewashed stuff) then remove excess stems and  tear remaining leafy bit into smaller pieces until you have 2 cups worth of torn baby spinach leaves. Also, finely dice about 1/8th of a white onion, finely mince a few garlic cloves, and slice up about 5 slices of the “bacon” to get them down to more bite-size pieces.

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Now it’s time to get cookin’! In a medium size skillet over low-med. heat, cook the “bacon” and the onions in about a tablespoon of olive oil for 5 minutes stirring occasionally to ensure that the “bacon” is cooking up evenly.

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After 5 minutes, add in the torn spinach leaves and the garlic. Stirring occasionally, just as you did before, cook for an additional 5 minutes.

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The last thing that we need to add is the white bean mixture we made earlier. Pour that into your pan then fold everything together and cook for a final 3 minutes. Be sure to stir nearly constantly at this point so that the beans don’t burn to the bottom of the pan.

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Serve your finished bean spread hot or cold -it’s great either way!

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Vegan Benevolent Bean Spread

  • Servings: makes about 1 1/2 cups
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Credit: Compassion is the Secret Ingredient, http://www.citsiblog.com

Ingredients

  • 1 (15-ounce) can of low-sodium great northern white beans, drained and rinsed + 1 generous tablespoon vegan “cream cheese” + 1 tablespoon extra virgin olive oil + pinch of salt and pinch of black pepper
  • 2 cups of baby spinach leaves, torn into bite-size pieces (measured after being torn, not before)
  • 5 pieces of Sweet Earth Benevolent Bacon, uncooked and chopped into bite-size pieces
  • 1/6-1/8 of a white onion (about 2 tablespoons), finely diced
  • 3-4 cloves of garlic, finely minced
  • 1 tablespoon extra virgin olive oil
  • Something to smear bean spread onto like a bagel, pita, veggies, mini toasts, etc. (optional)

Directions

  1. In a mini food processor, combine drained and rinsed beans with “cream cheese,” extra virgin olive oil, salt, and black pepper. Pulse until smooth then set aside. Tear up baby spinach leaves and prep “bacon,” onion, and garlic, if you haven’t done so already.
  2. In a medium size skillet over low-med. heat, cook “bacon” and onions in 1 tablespoon of olive oil for 5 minutes, stirring occasionally. After 5 minutes, add torn spinach leaves and garlic then cook for an additional 5 minutes, stirring occasionally.
  3. Add in bean mixture then fold everything together and cook for a final 3 minutes. Be sure to stir almost constantly at this point so that the bean mixture doesn’t burn to the bottom of the pan. When spread is done, serve it hot or cold. Spread will keep in an airtight container in the fridge for 3-4 days.