Archives

Vegan Mofo #13 Saucy Tempeh

 

I wasn’t one to have tempeh because the flavor was just awful. Tempeh’s flavor can be overwhelming because of the culture, the fermentation process.  Yet it is that fermentation  that make tempeh an excellent powerhouse of nutrition.

 

I decided to use a tomato sauce as a way to off center the tartness that tempeh can have. Yet, I learned that this veggie tempeh has a nice delicate flavor. Try it for yourself.

 

Saucy Tempeh

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: Serves 4

Ingredients

  • 1 14oz package Tinkyada Brown Rice (Fettucini Style)
  • 1 8oz package Lightlife Organic Garden Veggie Tempeh
  • 1/2 cup onions
  • 1/4 cup celery
  • 3 garlic cloves
  • 1 28oz can Muir Glen Tomato Puree
  • 1 teaspoon tamari
  • 1 teaspoon fresh cracked black pepper
  • 2 tablespoons fresh basil

Instructions

    Pasta
  1. Prepare pasta according to package instructions.
  2. Tempeh
  3. Remove tempeh from packaging.
  4. Cut into bite-size cubes.
  5. Place into skillet to saute on med heat.
  6. Flavoring (Vegetable Seasonings)
  7. Chop onions and celery.
  8. Mince garlic.
  9. Add vegetable seasonings to tempeh and continue to saute on med heat.
  10. Once the onions are opaque and the celery has softened, add the tomato puree.
  11. Add tamari and black pepper.
  12. Reduce heat.
  13. Simmer for 20 minutes.
  14. Add chopped basil.
  15. Serve.
https://www.beyondnfinity.com/vegan-mofo-13-saucy-tempeh/

Vegan Mofo # 12 Gnocchi with Shiitake Mushrooms and Haricot Vert

 There are evenings when I have had a full day of activities that the thought of spending hours in the kitchen can be draining. So what do you do? Grab some frozen and a few fresh items that can be prepared quickly – say 30 minutes.

I love this dish so much that I change it up almost every time I make it. You can do the same.

 

If you add a salad, it further enhances the meal while provide additional nutrients and balance.

 

Gnocchi with Shiitake Mushrooms and Haricot Vert

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Serves 2

Ingredients

  • 1 bag Caesar's Organic Vegan Gnocchi
  • 12 shiitake mushrooms, any kind you choose
  • 1/4 cup celery, about 1 celery rib
  • 1/4 cup onion, about 1 small onion
  • 1 1/2 - 2 cups haricot vert
  • 1 cup vegetable broth, plus 1/4 cup for sauteing
  • 1 tablespoon basil, fresh chopped
  • 1 teaspoon tamari
  • Fresh cracked black pepper, to taste

Instructions

    Gnocchi
  1. Prepare the gnocchi according to the instructions on the package.
  2. Set aside once done.
  3. For the Shiitake Mushrooms
  4. Wash mushrooms.
  5. Remove stems.
  6. Slice and chop caps.
  7. Haricot Vert
  8. Rinse the haricot vert.
  9. Set aside.
  10. Flavor (Vegetable Seasonings)
  11. Chop celery and onions.
  12. Place shittake mushrooms, celery, and onions in a skillet.
  13. Saute for 10 minutes or until slightly brown using the 1/4 cup vegetable broth to avoid sticking.
  14. Add the haricot vert.
  15. Saute for 5-8 minutes.
  16. Add gnocchi
  17. Chop basil.
  18. Add basil.
  19. Add tamari.
  20. Add fresh cracked black pepper to taste.
https://www.beyondnfinity.com/vegan-mofo-12-gnocchi-anyone/

 

 

 

 

Misoba: A Little Late Night Meal

Vegan Mofo # 6

 

 

Off to a late start again. My days are off because I don’t get to bed until morning. I have always been a night owl.

I wasn’t all that hungry so I opted for a quick and easy late night meal (late night meal is yasik in Korean) – Misoba! Misoba is my name for miso soba noodle soup. I know that miso is Japanese and not Korean, still it’s convenient late at night. Sometimes I do use doenjang (fermented Korean soybean paste) to make ramyeon, however I tend to cook that for much longer than miso. We’ll save that for another time.

 

Misoba - Miso Soup

 

There isn’t anything like a great bowl of miso soup. Especially on a cold night. The best thing about it is you can put whatever you have on hand or whatever desired ingredient that you love to make it as hardy or as light as you feel. When it’s late and you have had a long day or just came in from a fun night, making a dish like this can hit the spot. The vegetables I add always change due to whatever I may have on hand. Just imagine all the flavor combinations that can be created with even the simplest of seasonings whether it’s the use of fresh or carmelized onions or onion powder. Even ingredients like minced garlic or garlic powder. How about some parsley, cilantro, or basil. Or even some baked tofu or tempeh. The choices are endless! The point is to use your imagination, enjoy yourself and have fun being creative. Cooking is really simple especially in this case. Boil noodles. Rinse. Heat water. Add any ingredients you want. Add miso. Add noodles, ingredients you added and broth to a bowl. Get some chopsticks and serve. Now see how simple that is?

Enjoy!

Misoba

Ingredients

  • 2 bundles Japanese Buckwheat Noodles
  • 4 teaspoons brown rice miso (dark variety aged 1 1/2 - 2 yrs)
  • 2 cups water
  • 2 Field Roast smoked tomato deli slices, cut into strips
  • Any vegetable you want (I used a little carrot, peas, and shredded purple (red) cabbage
  • nori (optional) shredded
  • green onions (optional), chopped

Instructions

    Noodles
  1. Prepare Japanese Buckwheat noodles according to the instructions on the package.
  2. Deli Slices
  3. Place the two Field Roast deli slices on a cutting board. Cut into strips (of your choice of size)
  4. Vegetables
  5. Thinly shred some cabbage in any amount you like.
  6. Steam any amount of any vegetable you like.
  7. Nori
  8. Cut strips of any size of nori with kitchen shears or chef's knife.
  9. Water
  10. Boil water.
  11. Turn off burner.
  12. Add the 4 teaspoons brown rice miso.
  13. Whisk.
  14. Place half the Japanese buckwheat noodles into a soup bowl. Place strips of deli slices on top. Next add the shredded cabbage. Add vegetables of your choice. Finally, add the nori, if you are using it. You can also add chopped green onions.
  15. Serve.
https://www.beyondnfinity.com/misoba-a-little-late-night-meal/

 

 

 

 

 

Mac ‘N Veg Cheese: Just a Little Comfort

 

Vegan Mofo #5

Yesterday, I had every intention of making a post early in the day so that anyone that wanted to make my dish could buy the ingredients. Yet because I am still in the process of making this blog work, I sat at my computer searching for ways to help me understand the theme better. When I was informed that Steve Jobs was no longer with us. I sat quietly.

So instead of making a full meal, the only thing that came to my mind was something comforting – macaroni ‘n veg cheese.

 

 

My style of cooking is more along the lines of an intuitive cook. I don’t measure anything, just a little of this and a little of that. With that in mind, I grab a kabocha squash that is the size a good size grapefruit. Cut it, scoop out the seeds, and place it in a baking dish with a little water in the oven.

A pot is put on to boil for the pasta. The remaining ingredients of raw cashews, Dijon mustard, garlic clove, onion, cayenne pepper, tamari, turmeric, tomato puree, and rice milk are placed in my high powered blender. Blend until smooth.

 

 

I mixed everything together as I listened to the news coverage while thinking of his family and wishing that I could share this simple meal with them as my offering of comfort. For those who knew Steve Jobs personally, will feel the lost daily. The rest of us will feel the void, yet hopefully we’ll strive to our best.

 

Macaroni and Veg Cheese

Ingredients

  • 1 kabocha squash (about 1.5lbs), halved and seeded
  • 1 16 ounce pkg Tinkyada Organic Brown Rice Elbow Pasta
  • 1/2 cup water
  • 1 cup raw cashews
  • 2 tablespoons Dijon mustard
  • 1 garlic clove
  • 1/2 cup onions
  • 1/2 tsp cayenne
  • 1 tsp tamari
  • 1/4 tsp turmeric
  • 1 tablespoon tomato puree
  • 1 1/4 cup rice milk

Instructions

    Kabocha Squash
  1. Wash outside of kabocha squash before cutting.
  2. Cut kabocha squash in half. Scoop out seeds.
  3. Place squash in a baking dish with 1/2 cup of water.
  4. Bake at 375 for 30 minutes.
  5. Pasta
  6. Bring a pot of water to boil over high heat.
  7. Cook pasta according to the instructions on the package.
  8. Rinse.
  9. Drain.
  10. Set aside.
  11. Veg Cheese Sauce
  12. Place the remaining ingredients into blender.
  13. Blend puree until smooth.
  14. Place Not Cheese Sauce into saucepan on medium low until hot.
  15. Turn off burner.
  16. Add pasta.
  17. Mix.
  18. Serve.
https://www.beyondnfinity.com/mac-n-veg-cheese-just-a-little-comfort/

 

Happy Vegan Mofo!

I am so happy to finally be able to begin this journey! I only recently found out about Vegan Mofo – Vegan Month of Food. From what I understand, Vegan Month of Food is about Vegan and Non-Vegan Bloggers coming together to write about all vegan food. I am looking forward to reading about new products and trying out new recipes from other vegan bloggers.

Honestly, I am pretty excited about my participation in Vegan Mofo this month. Seriously, vegans are a tough crowd to please because they have high expectations. Which we deserve to have such feelings. Everyday, vegans live in a world flooded with views from family, friends and strangers, products, and foods that are geared to the mainstream – Omnivores. Whereas, we are left with the internet to find other vegans, vegan food, and vegan recipes that are satisfying yet full of flavor.

It can be relatively easy for some, yet frustrating and difficult for others to navigate the vegan lifestyle in an omnivore world. Especially when a vegan wants to ‘hang out’ with their non-friends. When going out to eat, just trying to decide on the perfect restaurant for everybody to eat can be exhausting. The reason can be as simple as the restaurant in question may not have any options nor does it accommodate menu changes. As well as, your non-vegan friends may have the attitude of ‘just pick off the meat’ or the chef may not have a clue as to what to make for a vegan other than sautéed peppers, mushrooms, and onions on a baked potato or roast vegetables that are soggy and burnt rather than appetizing. Which leaves you at the mercy of clueless server who suggest cheesy vegetarian options as seriously good dishes which are very popular with all their vegetarian customers. People often think that vegans and vegetarians are one in the same. Unfortunately, we still have a lot of work to do.

So with all that being said, I am ready for Vegan Mofo so that I can meet new people, read all the food creations and try new recipes. This will be a great month!