Recipes

Vegan Mofo #20 Homegrown Local Food Cooperative

Shopping Local is Always Wise and Right!

I have wanted to join a food co-op for years now. Every year I have attended the Central Florida Veg Fest and the Central Florida Earth Day always stopping by the Homegrown Local Food Cooperative booth. The information is plentiful yet I wouldn’t sign up.

 

 

Now the bulk of my grocery shopping is done at WooSung Oriental Food Market in Orlando, FL and Whole Foods. There are a multitude of products for vegans that I am not able to get if I were to go to the typical grocery store. Like really great quality produce, made by companies that have been dedicated to great tasting local products as well. As much as I love Whole Foods, I wanted to be able to try my hand at eating mostly produce while also eating more local fare. So I made the decision to start supporting my local co-op.

I wasn’t sure what to expect since I hadn’t participated in a co-op before. I didn’t know what items would be available or what kind of treatment I would receive. Yet, for me, I wanted to support local farmers and food producers. So, off to the co-op we went.

Once inside the building, I explored every area choosing from a wonderful selection of green veggies, root veggies, herbs, spices, mushrooms, and more. I only spent a little over thirty dollars and yet I got plenty of items to use all week without worrying about whether or not would I run out before my next grocery shopping trip.

I ordered a medium size box of vegetables that are put together as a package deal for $30. In the box was radish, lettuce, celery, tomatoes, navel oranges, grapefruit, bell peppers and more. I also purchased a yellow onion and portabella mushrooms.  What a great deal from the co-op.

If you are in Orlando, FL, make sure you take another look at or a new look at The Homegrown Local Food Cooperative. you will not be sorry.

 

Vegan Mofo #19 Gardein™ Beef Burger

Gardein™ To The Rescue!

I needed something extremely quick for dinner that I could prepare in less than 20 minutes. So in rode Gardein™.

I had rice, frozen peas, carrots, onions and water. The rest was easy peasy.

 

 

Vegan Mofo #19 Gardein™ Beef Burger

Ingredients

  • 1 package of Gardein™ Beef Burger
  • 1/4 cup onion, diced
  • 2 cups vegetable broth or water
  • 2 tablespoon brown rice flour + 3 tablespoon water
  • 2 cups frozen green peas
  • 2 carrots, thinly sliced
  • 4 cups rice, cooked
  • black pepper to taste

Instructions

  1. Add onions to a heated skillet. Sauté with a Tbsp water until translucent.
  2. Add frozen Gardein™ Beef Burger. Sauté until browned on both sides.
  3. Add vegetable broth or water. Either one because the burgers do release juices.
  4. Mix brown rice flour and water to create a slurry. Slowly add to skillet.
  5. Lower the heat. Continue stirring as the mixture thickens.
  6. In a steamer steam peas and carrots for at least 15 minutes. Set aside.
  7. Presentation
  8. Place cooked rice onto a plate in the form of a circle.
  9. Spoon some of the gravy over the rice.
  10. Place Gardein™ Beef Burger over rice.
  11. Top with peas and carrots.
  12. Serve.
http://www.beyondnfinity.com/gardein-beef-burger/

 

 

Vegan Mofo #17 Tofu Vegetable Stir-Fry

This is the dish that I call my signature dish only because a great picture was captured due to how well it turned out and the flavor was AMAZING!

So, I went about the business of preparing this dish for the simple reason that I was craving it and I wanted to celebrate the creation of my mini business cards with this image on the back. Why cards you say? It is my intention to reach as many people who are open and willing to be open to learning about the vegan lifestyle. what it can do for you, and how you can comfortably live it.

Now, I am not about forcing anything on anyone. I am here to do my part as other vegans are doing to educate those seeking help in learning and living the vegan lifestyle.

That is what I desired to do last year and for some time now. Yet, I am terrible at selling myself. That’s what happens when an artist has to sell oneself. I am great at motivating, inspiring, and empowering everyone else, just terrible at being that same champion for myself. When I’m near food, great food and ingredients. I can easily throw a dish together just by starting the prep process and before I know it, a dish is created. I’m intuitive in that way of how I prepare dishes. Which brings me to this dish again.

This recipe has onion, carrots, green  peas, garlic and ginger, to name a few. As well as cranberry sauce or puree, tofu, and tamari. Once you get all the prep done, this dish goes really fast.

 

Vegan Mofo #17 Tofu Vegetable Stir-Fry

Ingredients

  • 1 14 or 16 ounce package extra-firm tofu, cubed
  • 1/4 cup vegetable broth
  • 1 tablespoon ginger, minced
  • 1/2 cup onions, diced
  • 2 carrots, thinly sliced
  • 1/4 cup red bell peppers, diced
  • 1 cup frozen green peas
  • 2 clove garlic, minced
  • 2 green onion, thinly sliced
  • 1/4 cup cranberry puree
  • 2 tablespoons tamari
  • black pepper to taste

Instructions

    Tofu
  1. Drain, rinse, squeeze gently and cube.
  2. Place tofu cubes on a slightly oil baking sheet.
  3. Bake at 450°F for 20 mins.
  4. Vegetables
  5. Heat skillet, wok, cast iron regular or enameled skillet to medium high.
  6. Add 1 Tbsp vegetable broth. Add more vegetable broth as needed to prevent sticking.
  7. Add onions and ginger. Stir fry for 3 min.
  8. Add carrots, bell peppers, frozen green peas, and garlic. Set aside 2 Tbsp green onions. Add remainder of green onions. Stir Fry for 3 more mins.
  9. Add cranberry sauce and tamari, along with black pepper. Cook 1 min.
  10. Serve with rice or noodles of choice.
http://www.beyondnfinity.com/tofu-vegetable-stir-fry/

 

 

Vegan Mofo #16 “Jajun” Gumbo (Japanese Cajun Gumbo)

Quick simple and tasty!

There are times when I either I am short on time or I really do not feel like cooking. Let’s face it, most of us want convenience and great taste!

So, with that in mind, we arrived home after having been out all day. I was too tired to commence to the laborious job of prep before getting to actual cooking. The freezer had edamame and frozen shiitake mushrooms, while the refrigerator had the Cajun (and Korean) basics of celery, onions, and bell peppers. Along with the Japanese daikon radish and in the pantry came nori to round it all out. I grabbed some Nishiki rice and got it started. Dinner was only about 20 minutes – the time it takes to cook the rice.

Give it a try. YOU WILL LOVE IT

Vegan Mofo #16 “Jajun” Gumbo (Japanese Cajun Gumbo)

Ingredients

  • Cooked rice
  • 2 celery ribs, chopped
  • 1/2 cup onion, chopped
  • 1/2 cup bell pepper, chopped
  • 1 cup shiitake mushrooms, sliced
  • 1 cup edamame
  • 1/2 cup daikon radish, thinly sliced
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon black pepper
  • 1 garlic clove, minced
  • 1/8 teaspoon oregano
  • 1/8 teaspoon thyme
  • 1/2 teaspoon onion powder.
  • 4 cups water
  • 4 tablespoons brown (dark) miso
  • 1/2 sheet nori, cut into thin pieces

Instructions

    Rice
  1. Cook rice according to which type of rice you decide to use.
  2. Gumbo
  3. Water saute celery, onions, and bell peppers until onions are translucent.
  4. Add shiitake mushrooms, edamame, daikon radish and cayenne, black pepper, garlic, oregano, thyme, and onion powder. Cook until mushrooms brown slightly.
  5. Add water. Bring to a boil.
  6. Add miso. Cook for only a few minutes at a simmer.
  7. Place rice in a individual serving bowl. Top with a cup of the gumbo. Top with shredded nori.
  8. Serve.
http://www.beyondnfinity.com/jajun-gumbo-japanese-cajun-gumbo/

Vegan Mofo #15 Korean Kimchi Scallion Lettuce Salad

So Fresh, Clean, and Exciting!!!

Let’s here it for salad. Yes, a good ‘ole typical green salad with a twist.

I love salad. It’s one of those meals where you can pull together any kind of vegetable and create a meal whether it be for lunch or dinner.

I also love Korean food. As a vegan, a lot traditional Korean meals aren’t vegan, although some of their vegetable sides (banchan) are vegan. Plus when you go to a really good Korean restaurant that search banchan before your main dish comes, you can try a little of everything and they will refill the banchan. It’s that cool?!

I created this recipes when I decided that I wanted a salad for a quick meal. When I opened the refrigerator door, my kimchi stared back at me and the creation of this dish was born. Have fun. Be creative.

Vegan Mofo #15 Korean Kimchi Scallion Lettuce Salad

Ingredients

  • 1 bunch of romaine lettuce
  • 3 tomatoes, julienne
  • 3 cucumbers, julienne
  • 3 green onions, shredded or sliced thinly
  • 1 green onion, sliced thinly
  • 1 cup kimchi, chopped
  • 1/4 cup kimchi juice
  • 1 teaspoon sesame oil

Instructions

  1. Wash, dry and chop romaine lettuce. Place into bowl.
  2. Wash, dry and julienne tomatoes. Place into bowl.
  3. Wash dry and julienne cucumbers. Place into bowl.
  4. Wash, dry and shred 3 green onions. Place into bowl.
  5. Drizzle kimchi juice over salad.
  6. Toss.
  7. Measure about 1 cup kimchi and chop into bite size pieces. Place over salad.
  8. Thinly slice one green onion. Sprinkle over top.
  9. Drizzle with sesame oil.
  10. Serve.
http://www.beyondnfinity.com/korean-kimchi-scallion-lettuce-salad/

Vegan Mofo #12 Korean Baked Tofu with Spicy Sauce

Wonderful Side Dish

This Korean dish is usually pan-fried or steamed tofu topped with a lovely spicy sauce. I chose to bake it to lessen the amount of oil used.

Tofu or dubu as the Koreans call it is quite popular in Korea. It is used in many dishes all over Korea. When I shop at my local Korean market – Woo Sung Oriental Food Mart – sometimes they have already in house prepared containers of this dish that i snatch up right away. Yum!!!

 

 

Vegan Mofo #12 Korean Baked Tofu with Spicy Sauce

Ingredients

  • 1 package of water packed tofu
  • 4 teaspoons soy sauce or tamari
  • 2 teaspoons sesame oil
  • 2 teaspoons of agave
  • 2 teaspoons red bell pepper, diced
  • 1 teaspoon jalepeno, diced
  • 1 green onion or scallion, thinly sliced
  • 1/2 teaspoon sesame seeds

Instructions

    Tofu (Dubu)
  1. Drain and remove tofu from packaging.
  2. Slice into 10 pieces or slabs.
  3. Place on a lightly oiled baking pan.
  4. Bake for 20 minutes.
  5. Spicy Sauce
  6. Add soy sauce, sesame oil, agave, diced red bell pepper, diced, jalepeno, green onion, and sesame seeds to a bowl.
  7. Mix.
  8. Set aside.
  9. Presentation
  10. Once tofu is ready, place five pieces of tofu one slightly over the other onto a plate.
  11. Spoon on some of the spicy sauce over top.
  12. Serve with rice.
http://www.beyondnfinity.com/korean-baked-tofu-with-spicy-sauce/

Vegan Mofo #11 Dubu Ssambap (Tofu w/Condiments Wrapped)

I Said a Hip Hop. The Hippie. The Hippie To The Hip Hip  Hoppa Ya Don’t Stop Rockin’ To The Bang Bang Boogie Said Up Jumps The Boogie To The Rhythm Of The Boogie The Beat.

Gotta wrap? THE best wraps are those that are both healthy and tasty all at the same time. There are all sorts of wraps out there made with all kinds of ingredients. The most out there are those made with burrito shells made of different colors and flours. Yet when you add creamy fillings on top of meats mixed in, it can become heavy and unhealthy.

The Koreans have excellent wraps where you get something common like lettuce – a little veg – as well as your protein of choice. You also add different condiments or toppings, fold it up, stuff it all in your mouth and it’s culinary heaven.

I don’t eat animal proteins yet I do eat a lot of tofu which the Koreans love their dubu as well. So I chose to make this dish with an ingredient that absorbs flavors like crazy of whatever you throw at it. What did I choose? I went for a kimchi juice. Yet, gochujang with a little water added can do it.

The most work you will have to do is the prep for the condiments or toppings. The shredding of the green onions, julienne carrots and radish, marinade tofu, and make rice. Also make some ssamjang. Which is a combination of gochujang (red pepper paste) and doenjang (soybean paste) with garlic, sesame oil, and a little sweetner, if you like.

Vegan Mofo #11 Dubu Ssambap (Tofu w/Condiments Wrapped)

Ingredients

  • 1 package of extra firm tofu, drained
  • 2 tablespoons gochujang
  • 1/2 teaspoon rice vinegar
  • 1/2 teaspoon sweetner (vegan sugar or agave)
  • 1 bunch green leaf leuttce
  • sesame leaves
  • Scallion Salad
  • 5 green onions, shredded
  • 1 teaspoon gochugaru (red pepper powder)
  • 1/2 teaspoon soy sauce
  • 1/2 teaspoon sesame oil
  • Ssamjang
  • 2 tablespoons gochujang (red pepper paste)
  • 2 tablespoons doenjang (soybean paste)
  • 1 teaspoon minced garlic
  • 1 teaspoon sesame oil
  • 1 teaspoon sweetner (vegan sugar alternative)
  • radish kimchi
  • julienne carrots (optional)

Instructions

    Scallion Salad
  1. Shredded green onions.
  2. Place shredded green onions in a bowl.
  3. Add gochugaru, soy sauce, and sesame oil. Mix. Set aside.
  4. Ssamjang
  5. Place gochujang, doenjang, garlic, sesame oil, and sweetner in a bowl. Mix. Set aside.
  6. Marinade
  7. Place gochujamg, rice vinegar, and sweetner into a bowl. Mix. Set aside.
  8. Tofu
  9. Drain and remove tofu from packaging, rinse and squeeze gently.
  10. Slice tofu into 10 pieces. Place into marinade bowl. Marinade 5 or 10 minutes.
  11. Grill or baked 20 minutes.
  12. Presentation
  13. Place a lettuce leaf on a plate or in hand.
  14. Place a sesame leaf on the lettuce leaf.
  15. Next a little rice.
  16. Place a piece of tofu.
  17. Dress the lettuce wrap with a little radish kimchi, a little julienne carrots, and a little scallion salad. Top with ssamjang.
  18. Wrap into a bundle and eat.
http://www.beyondnfinity.com/dubu-ssambap-tofu-wcondiments-wrapped/

This is a basic recipe that can be used with any protein. It is also a great dish for a family gathering.

Happy Eating!