Vegan Love

Loving animals and living cruelty-free

Powerful Storytelling- Chipotle Commercial February 16, 2012

Filed under: animal rights — JalynRose @ 12:21 am

A genius attempt at conveying factory farming with pretty simple pictures so that people can understand the truth without being offended by the reality.

 

Taco Night- Veggie Style! January 9, 2012

Filed under: Entrees,Vegan Foods — JalynRose @ 11:33 pm

Veggie Tacos Recipe



Ingredients

Veggie Mix

  • Olive oil
  • 2 Zucchini – finely chopped
  • 1-2 Squash – finely chopped
  • 1/2 medium onion – finely chopped
  • 1/2 cup mushrooms- finely chopped
  • 1/2 cup fresh spinach
  • 1 garlic clove, minced
  • 1/2 jalapeno pepper sans the seeds
  • Salt
  • Pinch of ground cumin
  • Pinch of ground oregano
Guacamole
  • 2 ripe avocados
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1 tbsp lime juice
  • 2 tbsp fresh chopped cilantro
  • 1/2 tomato, chopped
Quinoa
  • 1 cup quinoa
  • 1 cup water
  • 1 cup vegetable broth
  • 1 tbsp lime juice
  • 1 tsp chipotle powder
  • salt to taste
Other

  • 1 tomato, chopped
  • 6 taco shells
  • Black beans – cooked – I added a little bit of vegetable broth, salt, garlic and cayenne pepper


Preparation

Veggie Mix Method

1 Heat a tablespoon or two of oil in a large sauté pan on medium high heat. Add the zucchini, squash, onions, garlic and jalapeño to the pan. Sprinkle with salt and cumin. Stir to coat the vegetables with the oil in the pan. Spread the veggies out in the pan and then stir only occasionally, until they are all lightly browned. Stir in the chopped mushrooms, spinach and oregano, lower the heat to low. Let cook for several minutes.

Guacamole Method

1 Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl.

2 Using a fork, mash the avocado. Add the  cilantro, lime juice, garlic powder, salt and pepper and mash some more.  Keep the tomatoes separate until ready to serve.

Quinoa Method

1 In a pan add 1 cup quinoa, 1 cup water and 1 cup veggie broth and bring to boil.  Turn down to simmer for 15-20 minutes until broth is absorbed and quinoa is soft.  Then add lime juice, chipotle and salt.

Assemble Plate

1 There is no science to assembling the plate.  I added the veggie mix, chopped tomatoes, and guacamole to the heated taco shells and chose to put the quinoa and beans on the side but they could also be added to the tacos to make a burrito instead.

Enjoy!

 

Combination of Wine, a Summer Salad & Chocolat April 11, 2011

Filed under: Salads,Soups,Vegan Foods — JalynRose @ 1:38 pm
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.. a quote from one of my favorite comedies of all time, I Love You Man.   Since my boyfriend, Jim, and I had watched this the night before on loop while playing a nail biting game of Monopoly, we could not help ourselves but blurt out random quotes the entire time we were preparing this meal.  “Isn’t that speeecial!”

After a busy day, we were too burnt out to think of something to make for dinner so we picked a couple simple recipes from the 30 Minute Vegan cookbook.   We decided on a veggie soup and a summer salad..  ahem..  Greek salad =P, because you can’t really go wrong with soup and salad and they’re generally pretty simple to make..

The Soup…  Peruvian Quinoa-Vegetable Soup (Jim’s fav)
Serves 6

7 cups water or vegetable stock (I recommend water)
3 tbsp soy sauce
3/4 cup uncooked quinoa and/or couscous (I used a Harvest Grain blend)
1.5 cups potato of choice
1 large carrot, sliced
3/4 cup diced yellow onion
4 large garlic cloves, minced
1 cup sliced cabbage
1 tbsp seeded and minced jalapeno
2 lg tomatoes
1/4 cup minced fresh cilantro
1/4 cup minced fresh Italian parsley
1 tsp sea salt
1/2 tsp black pepper

1.  Place the water and soy sauce in a large pot over medium-high heat.  Add the quinoa or couscous…

2.  Begin prepping the veggies and place them in the pot as you go. Start with potatoes, carrot, onion, garlic, cabbage, jalapeno and tomatoes…

3.  Cook until the potatoes are tender and the quinoa is cooked, about 20 minutes from when the quinoa was added.  Add the cilantro, parsley, and salt and pepper to taste….


This soup may seem complicated because of the long ingredient list, but I promise you it is super simple to make!


The Salad… Greek Salad

Makes 2 Large Salads

1/2 lb extra firm tofu
3 Tbsp lemon juice
3/4 tsp salt
6 sun-dried tomatoes
6 cups lettuce (green or red leaf, or spring mix), lightly packed
1/2 cup fresh basil, sliced thinly
1/2 green pepper, julliened
1/2 medium size cucumber
1/4 cup + 2 Tbsp diced kalamata olives
1/4 cup red onion, thinly sliced
1 tsp capers
Balsamic dressing to taste

1. In a medium bowl, use your hands to crumble the tofu into small chunks that resemble feta cheese.  pour the lemon juice over the tofu and add the salt.  Gently stir to coat all of the tofu.  Allow to sit in the refrigerator.

2.  Soak the sun dried tomatoes in water to cover and set aside for 20 minutes

3.  Arrange the lettuce on the plates and sprinkle with the basil, bell pepper, cucumbers, olives, onions, and capers.

4.  Drain the sun-dried tomatoes and slice into thin strips or dice.  Top the salads with the marinated tofu, sun-dried tomatoes and dressing.

Serve immediately.

Peruvian Quinoa-Vegetable Soup with a Greek Salad

 

This face is a lie, but hilarious.  He loved it =P


Later magooch!

 

New Twist on an Old Fav’ April 10, 2011

Filed under: Sandwiches,Vegan Foods — JalynRose @ 7:41 pm
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This past weekend I couldn’t wait to get to the Farmer’s Market to see what fresh spring veggies the farms would be selling and it did not disappoint.  It seemed like everyone in Royal Oak had the same idea because the place was packed!    After what felt like the longest winter EVER, I think us Michiganders just couldn’t wait to get out of hibernation.  I picked up some big fat carrots for the dogs, a couple plump tomatoes, giant portobello mushrooms, and a few potted herb plants.  The most pungent of which was the basil.

The sweet smell of basil got me thinking about this sandwich I used to love at Max and Erma’s.  I used to bartend there years ago and this was a hot seller on summer days.  It was called the Tomato Mozzarella Chicken sandwich or the TMC to those of us in the know and it was delicious!  So, I decided to “veganize” it and here’s how it went…

I only had to make a couple replacements..  Instead of chicken I used the big portobellos from the market and I replaced the mozzarella with soy mozzarella (Veggie Slices).  The directions below are enough for 1 sandwich.  So, multiply ingredients by however many sandwiches you are making.

Tuscan Portobello Sandwich


Ingredients ( Makes 1 Sandwich)

1 slice ciabatta bread cut in half
1 portobello mushroom sliced
1 slice soy mozzarella
5 leaves fresh basil
2 slices fresh tomato
1 tsp vegan margarine (I used Earth Balance whipped spread)

Sun-dried Tomato Pesto Spread Ingredients

3 sun-dried tomatoes
1Tbsp pesto
1 Tbsp + 1 tsp extra virgin olive oil
1 tsp oregano


The Sandwich….

Start by turning your oven on 400 degrees.   Take two slices of ciabatta bread spread with vegan margarine and top with the soy mozzarella slice.  Once preheated, put it in the oven for a few minutes until the bread is a little crispy and “cheese” is melted.

Saute the portobello slices in olive oil and garlic.   I used olive oil to keep with the tuscan flavors but you can substitute your preferred oil.

Top the bread with sauteed mushrooms, tomato slices, basil leaves and the Sun-dried Tomato Pesto Spread (see directions below).

The Spread….

In a small blender or food processor, blend the sun-dried tomatoes, pesto, oregano and olive oil.  My little magic bullet did the trick.

 

The finished product….  Tuscan Portobello Sandwich

Serve with a side salad topped with roasted tomatoes and balsamic vinaigrette.. and Buon appetito!

 

Comfort Food a la Vegan! April 7, 2011

Filed under: Entrees,Uncategorized,Vegan Foods — JalynRose @ 3:22 am
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Since the start of 2011 when I started a vegan diet, my boyfriend has been very supportive despite occasional and irrepressible teasing.   He has eaten my tofu stir fries, veggie quinoa soups and bean tacos with a smile and an encouraging, “it’s delicious, babe”.   But I can tell he misses the old days when I made more familiar foods like ground turkey nachos or chicken and mash.  So last night I thought I’d try to appease his craving for the familiar and I took a stab at vegan “comfort food” and well… it was pretty damn good and he loved it.

Crispy “Chicken” with Shitake Mash and Brussel Sprouts

The “Chicken”: Vegan Gardein Crispy Tenders

The Sprouts: I picked up these big delicious brussel sprouts from the Royal Oak Farmer’s Market this weekend.  You can prepare them a number of ways.  One really simple way is to boil them for 5 mins, drain and add a little vegan margarine and salt to taste.

The Mash Potaters: Yukon gold potatoes, 1 Cup-ish of rice milk, 1Tbsp-ish of Earth Balance Natural Buttery Spread, 1 Tsp-ish minced garlic, salt and pepper to taste.  Boil potatoes until soft (20-25 mins), drain and then mash together with remaining ingredients

The Gravy: Here is where the work comes in..  This recipe is from The 30 Minute Vegan cookbook by Mark Reinfeld and Jennifer Murray.  I have never made a gravy from scratch before, so it was a new experience but it was surprisingly simple.  The recipe is as follows:

Mushroom-Onion Gravy

Makes 3 cups

1/4 cup flour (the book recommends spelt, I used brown rice flour)
1/4 cup + 1 Tbsp safflower or olive oil
1 cup thinly sliced yellow onion
1 Tbsp minced garlic
1/2 cup thinly sliced shitake mushroom
2-1/4 cup water or vegetable stock (I used water because veg stock can sometimes have an overwhelming flavor)
1/4 cup nutritional yeast (this was hard for me to find, but I found it at Organic Foods in Ferndale)
3 Tbsp soy sauce
1 Tbsp minced fresh Italian parsley
1/4 tsp ground nutmeg (optional)
1/4 tsp sea salt, or to taste
1/4 tsp black pepper, or to taste

1.  Create a roux by combining the flour and 1/4 cup of oil in a small bowl and whisking well

2.  Place the remaining tablespoon of oil in a saucepan over medium-high heat.  Add the onion, garlic, and mushrooms, and cook until the onions are translucent, about 5 minutes, stirring frequently.  Add the water and bring to a boil.  Lower the heat to a simmer and add the nutritional yeast, soy sauce, parsley, and nutmeg if using, stirring frequently.

3.  Add the roux and stir constantly until the sauce thickens, about 3 minutes.  Add salt and pepper to taste.

And voila!  Comfort Food a la Vegan.

 

 
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