I love to cook, I love to eat, I love all things purple and I just happen to be vegan!
In my search to find a bunch of easy and cheap things to make for a week of meals that I could put in containers and keep in the fridge to eat through out the week, I ran across this recipe from Healthful Pursuit for Ultra-Easy Vegan Taco Salad. I was super happy with the results and it was delicious!
This was my first time making guacamole and it was only my second time tasting guacamole. The first time I had guacamole was at a restaurant and it was alright but I could have definitely ate my tortilla chips without it. So I deviated from the original recipe for my own version of guacamole. I cut the amount of cilantro to half that in the original recipe and I added mustard to my version and it was delicious!! I couldn't stop eating it!
The prep for this was super easy! Once you have your chickpeas and guac done you assemble the ingredients on a bed of lettuce and you are ready to eat! How simple is that?!
You can really get creative and add as much or as little as you like to this taco salad which is awesome!
This one I devoured immediately but I made enough that I was able to pack two salads in my bento containers for later in the week and they were still delicious!!
Super Easy Vegan Taco Salad
Adapted from: Ultra Easy Vegan Taco Salad from Healthful Pursuit
Yield: 3 Servings
So, I decided to stop being camera shy and try my hand at producing a cooking video. I don't know how to use my editing software yet or even how to set up my camera (in fact, I was using my ipod, LOL). So I hope you get a kick out of my video and enjoy this recipe for my Vegan Fried NOT Chik'n!
Chik'n Style Seitan
For the broth:
8 cups vegetable broth
6 cloves garlic, smashed
2 bay leaves
For the seitan:
2 cups vital wheat gluten
1/4 cup nutritional yeast
1/4 cup chickpea flour
1/4 teaspoon salt
2 teaspoons onion powder
1 teaspoon dried sage
1 1/4 cups vegetable broth
1/4 cup soy sauce
2 teaspoons olive oil
Fill a stock pot with the broth, smashed garlic and bay leaves, cover and bring to a boil.
In the meantime, together the vital wheat gluten, nutritional yeast and chickpea flour and salt in a large bowl.
Make a well in the center and add broth, soy sauce, and olive oil.
Mix with a fork and then use your hands to knead for about 3 minutes, until it’s a firm dough and everything looks well incorporated.
Divide into small sized pieces because they will puff up (unless you want big cutlet sized pieces)
Once broth is boiling, lower the heat to a simmer.
This is important, the broth should not be at a rolling boil or you risk the seitan getting soggy.
Add the gluten pieces and partially cover pot so that steam can escape.
Let simmer for 45 minutes, turning occasionally.
Make sure to keep an eye on the heat, because it may start to boil again, in which case, just turn it down a notch to keep at a slow, steady simmer.
When seitan is done, you can let it cool right in the broth, or remove a portion to use right away.
Once cooled, keep stored in a tightly covered tupperware container, submerged in broth.
To Fry Seitan:
1/2 cup almond milk of other nut milk
1 cup unbleached all-purpose flour
1 teaspoon sea salt
1 tablespoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
1 cup panko bread crumbs
Heat the oil in a frying pan, make sure it is nice and hot (approximately 375 degrees).
You need three bowls for dredging.
In first bowl put the flour along with all the dry seasonings.
In second bowl put your nut milk.
In third bowl put your panko bread crumbs.
Dredge seitan in flour, then almond milk, then in the bread crumbs.
Place in the hot oil and fry until golden on both sides.
Remove and drain on paper towels.
Soooo, holidays around here where crazy! I was cooking my own meal and my grandmother and uncle were cooking for the rest of my non-vegan family. We both had pretty similar menus except I don't cook my collard greens and black eyed peas with a piece of fat-back in it. What the heck is fat-back anyways?? LOL. My dinner turned out great except I cooked waaaaay to much. The only thing I ended up throwing out was a tiny bit of left over mashed potatoes so it wasn't a total waste.
This was my menu:
Slow Cooker Collard Green and Black Eyed Pea Soup
Mashed Potatoes with Mushroom Gravy
Gardein Meatless Meatloaf
Since I didn't have a lot of time to prep for my Holiday Dinner I used some premade items such as the creamed corn (canned), mushroom gravy (canned) and the Gardein Meatless Meatloaf (packaged frozen).
Slow Cooker Collard Green and Black Eyed Pea Soup
1 lb dry black eyed peas, soaked and rinsed
2 1/2 bunches of collard greens, trimmed and cut into pieces
1 15oz. can diced tomatoes
1 large onion
3 celery stalks
4 1/4 cups of vegetable broth
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. thyme
1. Soak black eye peas overnight or for at least 6 hours. Drain soaking water and rinse. Put peas into the crock of slow cooker.
2. Prepare onion, celery and carrots. Dice onions, slice celery and carrots. Add to crock.
3. Add vegetable broth, salt, pepper and thyme to crock.
4. Add can of diced tomatoes to crock.
5. Wash and trim hard stems from collard greens. Lay all leaves together on a cutting board and rol up like a burrito. Hold them tightly and slice into strips about 1 inch thick.
6. Add collards to crock. Don't worry about it being over full, the collards will cook down.
7. Turn on slow cooker to low and cook for 10 hours.
Vegan Cornbread Dressing
(adapted from a recipe found on onegreenplanet.org)
For the cornbread
1 Cup Yellow Corn Meal
1/4 Cup All-Purpose Flour
1/4 Teaspoon Salt
1 Teaspoon Baking Powder
3/4 Cup Almond Milk
1 Tablespoon Coconut Oil
For the stuffing
1 Cup Onion, Chopped
1 Cup Celery, Chopped
2 Tablespoon Light Vegan Butter
5 Slices Whole Wheat Bread, Cubed
3 Cups of Cornbread, Crumbled
2 Teaspoons Poultry Seasoning
1 Teaspoon Parsley Flakes
1 Teaspoon Onion Powder
1 Teaspoon Ground Sage
1/2 Teaspoon Black Pepper
1 3/4 Cup Veggie Broth
1. Cook cornbread first. You can make it a day in advance. Prepare iron skillet by spraying it with cooking spray and sprinkling it with corn meal. Preheat oven to 450 degrees.
2. In a mixing bowl, mix together corn meal, flour, salt, baking powder, rice milk and canola oil.Pour into skillet and cook for 20 to 25 minutes or until top is golden brown. Let set for about 5 minutes before you remove it from the pan.
3. In a saucepan place butter, celery and onions and simmer on medium-low heat until soft.
4. In a mixing bowl mix together onions and celery, bread cubes, cornbread, bread flakes, poultry seasoning, parsley, onion, sage, pepper, carrot and broth. Place into a 8 inch casserole dish, sprayed with cooking spray. Cover with tin foil. Oven is already preheated. Place into oven and cook for about 45 minutes.
Soooo it's that time of year when people indulge in all kinds of food! I personally LOVE to eat too on the holidays! This will be my second Christmas as a vegan and I am super excited to cook up some deeee-lishious comfort holiday food vegan style! What's on my menu you ask? I am more than happy to tell you! I am making black eyed peas (which are soaking right now as I type LOL) and collard greens, sage dressing, mashed potatoes and mushroom gravy and Gardein Meatless Meatloaf (which I LOVE!). I really wish I had some green beans, I may have to run to the store later and pick up some!
I am gonna make my black eyed peas and collards in the slow cooker today. This will be my first time using my slow cooker as a vegan. I would think only people cooking meat used slow cookers....boy was I WRONG! After doing a simple search on Amazon I was happy to see lots of books dedicated to vegan slow cooking! Once I get my Purple Kitchen up and running I will be demo-ing some of my favorite slow cooker recipes.
Don't worry Purple Plant Eaters, I will the recipes for my Christmas dinner very soon along with pictures!
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