Vegan Chili

This chili is pretty much a staple in our house. Yes, it uses the dreaded TVP (Textured Vegetable Protein) but plumping it up with vegetable broth makes it quite tasty, and it resembles ground meat quite satisfactorily. Reliable brands such as Bob’s Red Mill guarantees you’re getting a quality product. If you aren’t into that kind of thing, just use Quinoa instead.

Nobody’s Vegan Chili

1 – Cup TVP.
1 – Cup Water
1 – Tsp No-Chicken Broth. (I use Better than Bouillon No-Chicken, but Veg broth works too)

2 – 15 oz cans of Black Beans. Or Kidney Beans. Or whatever beans you want.
1 – 14.5 oz can Diced Tomatoes.
1 – small can Mexican Corn Blend. Or about 1 cup of corn.
½ – Cup water

Chili Seasoning:

2 -Tbsps Flour (Gluten Free, if that’s how you roll. I like Garbanzo Bean flour as well)
2 – Tbsps Dried Oregano
2 – tsp Cocoa Powder
3 – tsp Chili Powder
1.5 – tsp Salt
1 – tsp Cumin
½ – tsp Garlic Powder
¾ – tsp Onion Powder
½ – tsp Cayenne Powder

In a large pot, add water and Bouillon, and bring to a boil.
Once the broth is boiling, turn the water off and add the TVP. Use a fork to evenly distribute the TVP into the water, and begin prepping the veggies. (you know, opening cans and stuff)

Once water is completely absorbed into the TVP, add the beans, tomatoes, and corn blend. Add in ½ C water. If you drain the beans, tomatoes, and corn, add a full cup of water instead of just a half.

Prep Chili Seasoning in a separate bowl, then add to the pot. Bring to a boil, then turn to low, cover up and simmer for 15 minutes stirring frequently.

Vegan Sour Cream

One of my favorite things to eat are burritos and quesadillas. I don’t exactly follow the “authentic” recipe (Hello, Vegan!) but what I make tastes damn good. One thing I love is sour cream. I could eat that shit with a spoon in my pre-Vegan days. Fortunately for me, all is not lost. There IS an excellent substitute. Here is is:

Vegan Sour Cream

  • 1 block Extra Firm Silken Tofu
  • 1 tsp Sugar
  • 1 tsp Lemon Juice
  • 2 tsps Apple Cider Vinegar
  • 1 tbsp Light Tasting Olive Oil
  • 1/2 tsp Salt, or to taste

Blend together until it has the texture of…. Sour Cream. Enjoy!

Sent from the iPad of Nobody.

Vegan Alfredo Sauce

I have tried a LOT of different vegan creamy/cheeze sauces in a desperate attempt to find a substitute for my creamy noodle dish cravings. FINALLY, I found one, tweaked it, and now it’s PERFECT! It passed the non-vegan taste test with flying colors, and even my uber-picky four year old will eat noodles doused in this sauce! You can omit the mushrooms for a classic alfredo sauce if you want. When I make this, I always double the recipe so I can use the whole package of noodles.

Ingredients:

1 pound fettuccine noodles

16 Ozs Fresh Mushrooms

15 ozs Unsweetened, Unflavored Almond Milk
1/2 cup raw cashews
2 tablespoons nutritional yeast flakes
1 1/2 teaspoon salt
2 tablespoons cornstarch
1 tablespoon lemon juice
1/4 cup water
1 tablespoon olive oil
½ tsp of onion powder
½ tsp garlic powder

Directions:

1. Cook fettuccine noodles according to package instructions.

2. Slice or quarter mushrooms (depends on which shape you like best) and sautee in a pan on med/high heat. Don’t drain ANY of the liquid! Just let it simmer until you are ready with the next step.

2. Blend remaining ingredients in blender, being sure to pulse a LOT, as you want the cashews blended as much as you can. Pour over the mushrooms, stir constantly, and heat on LOW until the sauce thickens.

3. Pour over your noodles, and Serve!

 

Tofu Scramble, Picture

have you read my post on the Tofu Scramble yet?

if you haven’t, you should.

it’s pretty amazing.

remember… it’s all in the Kala Namak.

if you read the words, but still don’t believe me…

↓look at this↓

Extra Firm Tofu, Kala Namak, Parsley, Turmeric

trust me, it smells and tastes just. like. eggs. except it won’t clog your arteries. WIN!

Zucchini Quinoa Lasagna, Exercise Update

first, i’ll start with a recipe. then i’ll move on to the personal (less awesome) stuff.

on a whim and a craving for good Italian food, i made a  Zucchini and Quinoa lasagna from The Vegan Version the other day. SCORE! for vegan cooking. just click on the link to get the recipe.  oh, trust me… it’s worth it! although i should note, i used dried herbs instead of fresh, and it was still delicious. it was filling, satisfying, and super yummy. and HEALTHY! i’m adding it to the list of things i can serve my non-vegan guests. if i ever have any.

 

moving on to the not-so-good stuff….

 

How long did i last on p90x?

a whopping 1 week.

it’s been 2 days, and i haven’t done JACK to get off my butt and get back into shape.

why?

2 days ago i got my yoga mat out to do the p90x Yoga sequence, and as i was reaching towards the ceiling, i felt pathetic. there’s nothing more pathetic than a lonely stay at home mom in her trashy workout gear doing yoga in the middle of the floor.

i went into plank, then down into a pushup, where i brushed the floor into an upward dog. as i released my breath, dog hair and fuzzies scattered away from me. sweat dripped down my forehead.

i jumped my feet to my hands, into a forward fold and watched as my twice-over post-partum belly crinkled and bulged. how depressing. i stood back up, reached for the sky… and answered my daughter’s summons for me to wipe her butt.

really? this is what i’m reduced to? breathing in a vinyasa and dog hair, wiping butts, washing hands, and generally ill because my insurance refused to fill my antacid script. ENOUGH. i had enough. i didn’t want to work out. i wanted to sit on the couch with a good book. i wanted to put a movie in for my daughter, and read while she lays her head on my shoulder and watches tv.

some people would use that to further bolster their energy and say “i have to do this. i have to work harder.” me? no. i use that sight and i just want to crawl under my bed with a bag of marshmallows and a good book, and not come out for at least a week. i don’t know why. i suspect a therapist could probably pick my childhood apart and figure out the exact moment in which i decided that i liked avoiding problems more than actively fixing them. one of the only things i like less than exercise are therapists and psychologists.

i’m hoping to get back to it tomorrow.

we’ll see.

 

 

Garbanzo Cauliflower Coconut Curry

 a couple months ago i tried something new. Curry. it was definitely a first for me, but i really needed to jazz up the menu with something different than our usual all american food and stir fry. i came across a few great recipes, made good curry, and finally perfected the curry recipe that i will make from now on. if you come to my home and request curry for dinner- this is exactly what i will serve you. it is fuvking ah-mazing. i feel i should also mention that my family hates cauliflower, but they really like this curry. in fact, despite the spiciness, my son’s favorite part of this curry is the cauliflower. so, without further ado….

Garbanzo Cauliflower Coconut Curry 

Ingredients:

  • 1 tbsp coconut oil (or your preferred sauteeing oil)
  • 1 sweet onion, minced
  • 1 carrot, thinly sliced
  • 3 cups small cauliflower florets (1 cauliflower head will yield more than enough)
  • 1 (14.5-ounce) can diced tomatoes, drained
  • 1 cup vegetable broth
  • 1-1/2 cups cooked or 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 cup frozen peas, or chopped green beans
  • 1 (13-ounce) can unsweetened coconut milk
Curry Seasoning:
  • 1 1/4 tsp Coriander
  • 1 1/4 Cumin
  • 1 tsp Turmeric
  • 1 tsp Garlic Powder
  • 1/2 tsp Cayenne
  • 1/8 tsp Cardamom
  • 1/8 tsp Ginger Powder
  • Pinch of Ground Cloves
  • Pinch of Ground Mustard
  • 1 tsp Salt

Instructions:

  1. Heat the oil in a large saucepan over medium heat.
  2. Add the onion and sautee for about 5 minutes.
  3. Stir in the carrot, cauliflower, and Curry Seasoning Mix.
  4. Add the tomatoes and broth, cover, and cook (stirring occasionally) until the vegetables are softened, about 10 minutes.
  5. Stir in the chickpeas, peas (or green beans), and coconut milk.
  6. Cook uncovered and simmer until the flavors are well blended and the mixture thickens slightly, about 20 minutes.
  7. Serve over cooked Rice, or for an extra protein punch, Quinoa.

Observations and Coconut Curry

i’ve been contemplating the new recipes i could possibly try this week (Friday is payday, so that means GROCERY SHOPPING!) and i realized that all the recipes i add to my “to try” list have one thing in common… it’s not your standard Vegan fare. in fact, i would go so far as to say i practically specialize in Vegan Comfort Food. i have a family of 4 to feed… (me, hubs, and 2 kids) i need the food that i cook to be delicious. i need the food that i cook to be filling. i need the food that i cook to be meat-a-saurus friendly. the dishes that i’ve been collecting over the last few months aren’t light salads or tiny sandwiches bursting with greens… no, they’re big hearty stews, meatballs and loaves that mimick meat as much as i could manage with a can of beans, and side dishes and desserts that reflect their non-vegan counterparts in near perfect symmetry.

i’m still not great at it… i don’t trust myself to cook for a non-vegan and know that they’ll love it. i still experiment and fail pretty regularly. before becoming a vegan i spent minimal time in the kitchen. i hated working with food- raw meat, especially.  now that i don’t have to worry about raw meat, i feel like a huge weight has been lifted off my shoulders. i feel free. i feel like i was meant to be a vegan, but i just checked the dates, and i’ve only been vegan for 4 months.

4 months? that’s it??? i’ve learned so much about food in my journey. i’ve learned so much about ingredients and different cooking methods, that i feel like i’ve been piling it in for years. cooking isn’t as difficult as i thought it was… vegan cooking is way easier than pulling out all the meat-n-dairy stops. i’ve collected more recipes than i ever did before. my little cookbook/binder full of printed out recipes is bursting with possibility.

i love my food. and for the first time, i don’t mind screwing it up. [too much] because i know i can [and don’t mind having to] go back later and try again.

anyways, that’s been on my mind lately, and i just wanted to share it with you. if you want something a little more solid than observations from this blog post, never fear… i have a recipe for you to try.

i’ve found that limiting oneself to a specific style of cooking not only hampers your culinary creativity, but sometimes the food just gets boring. as a result, i’ve been experimenting with cuisine from all over the world. stir fry is my go-to quick meal. spaghetti and “meat” balls is a belly filler. “meat” loaf is my favorite comfort food. (and is my whole family’s favorite food!)

one type of food i’ve never tried is Indian food. i don’t care for spicy foods, so i’ve always avoided it like the plague. my new motto in life is “Open Mind, Open Heart”. Ignorance is NOT bliss. how do i know i don’t like it if i’ve never tried it before???

enter Coconut Curry with Chickpeas and Cauliflower.

now, i’m not sure what a traditional curry is supposed to taste like, but in the end it doesn’t really matter how traditional the dish is- only that it tastes really good. and by golly this dish tastes awesome. 

one of my favorite recipe sites is GoDairyFree.org. it’s chock full of recipes and tips for living a diary free life style. normally when i try a new recipe, i cook it exactly the way the original recipe tells me to, then i tweak it over the course of the next couple times i make it. this? didn’t need any tweaking. it was the perfect blend of spicy and creamy just as it was. the more of it we ate, the more of it we wanted. i should also state that my husband hates cauliflower, and he’s the one who ate the lion’s share of the curry. 😉 so without further ado, head on over to Go Dairy Free, and click the link below for the recipe for

Coconut-Curry with Chickpeas and Cauliflower

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