Category Archives: Vegan

and Let Live

Taco Bowl

Taco Bowl

Greeting!  Today’s dish is what happens when you leave a crucial item off of a shopping list – in this case taco shells.  While I first debated attempting to make my own shells, I then realized a much safer option would be forgetting about the shells and going for the taco version of a burrito bowl.  I used the usual cast of characters when it came to the taco “filling” and then tossed it all with some rice for a simple bowl of delicious.   As an added bonus the jalapeno came from my own garden, tho sadly I can not claim the tomatoes since this year I only have the cherry variety going – but maybe next year!

and Let Live

Serves 4-5

Ingredients

  • 2 cups brown rice
  • 2 cups water
  • 1 tbsp vegetable oil
  • 1/4 tsp cumin
  • 1 tsp cayenne powder
  • 1/2 tbsp chili powder
  • 1 vidalia onion, diced
  • 1 jalapeno, diced
  • 1 green pepper, diced
  • 1 large beefsteak tomato, diced
  • 2 cups presoaked black (or pinto) beans
  • 1/2 cup black olives, halved
  • 1/2 cup crushed tortilla chips (optional)

Instructions

  1. Soak the brown rice in the water for 25 minutes, set aside.
  2. While the rice is soaking heat the oil in a deep skillet over medium heat. Add the cumin and toast for 3 minutes before adding the remaining spices, cook for 2 minutes while stirring constantly.
  3. Add the onion and cook for 5 minutes before adding the peppers. Cook for an additional 10 minutes, or until onion starts to brown. Add the tomato, beans, and olives and cook for 5 minutes stirring as needed to break up the tomato.
  4. Drain the rice then place in a sauce pan along with 3 cups of water. Bring to a quick boil, then turn hit to simmer, cover and cook for 10 minutes. Fluff the rice and then add to the vegetable mixture along with any remaining water.
  5. Stir well and cook for a final 10 minutes. Add the crushed up chips and give everything a final stir.
  6. Serve and Enjoy!
http://www.dancingveggies.com/blog/2014/09/and-let-live.html

Sometimes it pays off to forget something as now I have a new quick dish that has all the taco taste – just minus the shells. Plus it uses up random scraps of food that might otherwise have been thrown away, which is a HUGE positive in my opinion.  The taco rice can be topped with avocado, sour cream, cheese, or salsa – whatever your taste buds desire!

Note: Saying extra prayers today for all the family and friends who lost loved ones in the horrible attacks 13 years ago.  I’ve written before about my own experience before here for anyone interested.

Are You Ready

Tailgate Round-Up

One more sign of fall – Football season is here!  I’m not a huge fan of football, more of a hockey girl, but now that we are living in a football town I feel like I have to at least show some team spirit.  So with that in mind, below are some awesome dishes perfect for tailgating.

Corn Salsa

Corn Salsa

Sweet Potato Chili

Sweet Potato Chili

Zucchini Parmesan Crisps

 Pumpkin Chili

Pumpkin Chili

Garlic Feta Dip

Garlic Feta Dip

 Hot Artichoke Dip

Hot Artichoke Dip

These are also the same dips that I rotate in and out for gaming days – with the Garlic Feta Dip being everyone’s favorite.  It also makes a great burger topping, be it meat or otherwise.   Chili is also the perfect group dish since it can easily be doubled and switched to a stock pan if it becomes too much for the slow cooker.

and Love

Mustard Potatoes with Chickpeas

spicy_mustard_potatoes_chickpeas

It’s September!!!  That awesome month filled with birthdays, cooler temperatures, and Renaissance Festivals.  Since today is the first Monday in September, in addition to being the 1st of September, that means the month is starting on a high note with September’s installment of the Secret Recipe Club.  This month I was assigned Easily Good Eats, which is stuffed to the brim with delicious recipes – ranging from the sweet to the savory.  I had a rather difficult time figuring out what recipe to pick, at one point I had “narrowed” it down to 10 before realizing that two of the recipes I was drooling over would not be well received by the other member of this house (silly people who don’t like coconut!).    This left me with lots of bean recipes, which isn’t so surprising cuz vegetarians do love their beans.  I debated back and forth between her tomato chickpea pilaf and her spiced mustard potatoes with chickpeas before deciding on the mustard – it was so different from anything else I had tried that I had to give it a whirl.   Since the recipe is already vegan all I wound up doing was adding a bit more curry powder, which could be due to the variety used in her version vs. mine.   I also double the recipe since this was for two instead of one – which still resulted in enough for two dinners and two packed lunches!

and Love

Serves 4

Ingredients

  • 1 lb butter potatoes, quartered and peeled
  • 2 cups presoaked chickpeas
  • 1 teaspoon mustard seeds
  • ½ tablespoon mixed spice such as curry powder
  • 2 cloves garlic, minced
  • 1 tablespoon extra virgin olive oil

Instructions

  1. Boil the potatoes in lightly salted water until tender but not soft. Rinse in cold water and set aside.
  2. Heat a deep saute pan over medium heat and toast the mustard seeds for 2 minutes before slowly adding the oil and garlic. Cook for an additional minute, seeds should be lightly golden, before adding the potatoes and curry powder. Stir
  3. Keep heat on medium and cook potatoes for about 6 minutes on each side, allowing them to slightly caramelize. Once all sides have been cooked add the chickpeas and stir well. Cook for a final 5 minutes, stirring to prevent the potatoes from burning.
  4. Serve and enjoy!
http://www.dancingveggies.com/blog/2014/09/and-love.html

 This recipe was fantastic!  Not that I had any doubts as anyone who has over a dozen polenta (!!!!) recipes obviously has fantastic taste.  For more fantastically delicious treats be sure to check out the rest of the recipes featured in this month’s Secret Recipe Club!

 For my regular readers, I’m in the process of writing up a post to go with my vagueblogging from last week – and it should be up shortly.   I’ve also been busy in the kitchen, so hopefully that will prevent any more 3 weeks absences.  August was a rough month but (fingers crossed) September will be better.

Two Can Keep

Bean Salad

Bean Salad

Sometimes things work out, and more often then not I have to remind myself of that fact.  Apparently a few months ago I had a special moment and forgot to sign up for August’s Secret Recipe Club reveal – my first miss in two years!!!  Thankfully I was on Facebook at the right time to see a call to adopt an orphan for Group D, so I still get to participate.  The blog I adopted wound up being perfect for me as Dena’s Oh! You Cook! blog is 100% Kosher!!!  That’s right – 100% full of treats not treif :-D  Which meant I could pick any of her dairy, vegan,  or parve recipes and not have to worry about surprise ingredients which was fantastic since I had only a few days to pick and make the recipe.   Since I knew I was hosting another game day over the weekend I decided to look for easy side dishes or dips that would work with out bbq plan.   Which narrowed it down to her Black Bean Salsa, Buffalo Nachos,  Israeli Beet Dip, and Bean Salad.   I really wanted to do her beet dip but struck out at the farmer’s market, and again when I suggested the dip on the meetup page – apparently gamers don’t like beets?!?!  So I decided to whip up her bean salad, knowing it would be the perfect gluten-free and vegan side dish for our eclectic group of gamers.   Some quick changes: used two cans of chickpeas (thought I bought kidney but apparently didn’t) and argula for cilantro since a few of our friends can’t stand the stuff.

Two Can Keep

Serves: Yields 8 cups of bean salad

Ingredients

  • 2 cans black beans, well rinsed
  • 2 cans chickpeas, well rinsed
  • 2 cloves garlic, minced
  • 1 red onion, diced
  • 1 green pepper, diced (optional)
  • 1/4 cup argula, loosely torn
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1/2 tbsp yellow mustard

Instructions

  1. Drain the beans and place them in a large bowl. Toss in the red onion, garlic, argula, and green pepper in with the beans.
  2. In a small bowl whip together the olive oil, balsamic vinegar, and yellow mustard. Once mixed, pour over the bean mixture and stir.
  3. Refrigerate until time to Serve!
http://www.dancingveggies.com/blog/2014/08/two-can-keep.html

Sure enough this salad was a hit!  Some people used it as a really thick dip, others topped their burgers with it, while a few of us dived in with spoons.  So while gamers don’t like beets – they most certainly LOVE beans!!!!

Think to Myself

Vegan Coleslaw

Coleslaw

It can be a little rough be a vegetarian during cook-out season – more often than not the sides aren’t even veggie friendly!  Since I’ve been hosting a large number of gatherings at my house this year (wahOo owning an indoor grills!) I’ve made it my mission to create and serve sides that work for vegans and meat eaters alike!  This coleslaw is kid, gamer, vegan, and celiac approved so it probably doesn’t get much better.  In order to replicate the texture and consistency of mayo, without going fully over to the soy side, I used a mixture of vegenaise and almond milk based greek yogurt.

Think to Myself

Serves: Yields 5 cups coleslaw

Serves 6-10, as a side

Ingredients

  • 1.5 lbs cabbage (red or green or both)
  • 1/2 cup greek yogurt (almond, coconut, or dairy based)
  • 1/2 cup vegenaise
  • 2 tbsp apple cider vinegar
  • 1 tsp fresh black pepper

Instructions

  1. Use a food processor or cheese grater, to shred the cabbage in to long thin strips. Place in strainer, wash with cold water and allow to fully dry.
  2. Meanwhile blend together the greek yogurt and vegenaise.
  3. Once cabbage is dry stir in half of the yogurt mixture. Add the vinegar then stir in the remaining yogurt mixture along with the pepper.
  4. Cover and place in the fridge for at least an hour. Season to taste with additional pepper as needed.
  5. Serve and enjoy!
http://www.dancingveggies.com/blog/2014/08/think-to-myself.html

I’ve been switching back between green and red cabbage all summer, and in the end I think I prefer a combination.  The red cabbage adds just a bit of tang while the green cabbage is sweeter, at least when it goes to the local options.   The coleslaw also tastes great the next day, just be sure to keep it well covered!  I’m also sending this over to /52weeks of cooking for there America challenge as nothing says summer in the US so much as having friends over for a bbq – complete with some delicious coleslaw!