Vegan Love

Loving animals and living cruelty-free

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!

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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.