My Most Made Recipes

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Vegan MoFo 2013 – Post #12

I don’t have a lot of time today for a post, as I should be spending the day studying for a test I have tomorrow, so I thought I’d just share with you some of the recipes I’ve posted about that I actually make repeatedly. The number is actually pretty small. There are just always so many new and interesting recipes to try that I find it difficult to repeat past ones, even when I really loved them. The ones that I do repeat are usually the ones that were really quick and easy, in addition to tasty.

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I make these Chickpea Flour Omelettes all the time! They are quick, easy, very filling, and easily adaptable to whatever vegetables I have on hand. My favourite fillings include spinach, peppers, something spicy like pickled jalapeños or red pepper flakes, and a bit of Daiya Cheese.

And for a variation, I’ve made these Vegan Scrambled ‘Eggs’ a few times since I discovered them.

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I’ve been making these Easy Hot & Sour Refrigerator Pickles on and off all summer long and they always disappear very quickly! I mostly just eat them as snacks.

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It isn’t a recipe, but I am pretty much obsessed with falafel salads and wraps. (Seriously, search my blog for ‘falafel’ and you’ll see one pop up on almost every What I Ate Wednesday post.) I used to use Casbah Falafel mix, but now I’ve been using the Baked Falafel Burgers from Veggie Burgers Every Which Way. Staples in my falafel salads are cucumbers, peppers, either hummus or tahini sauce, and (lately) Sriracha.

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These Wheat-Free Chocolate Chip Cookies from Veganomicon are a big hit with my family and I. I love the texture and taste from the oat flour and the recipe is really easy. The small batch means you won’t be taking cookies in and out of the oven for hours, and you won’t have too many leftovers to tempt you in the following days.

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This Lower-Fat Chocolate Chip Banana Bread from Veganomicon has been repeated quite a few times in our household, and is a big hit with omnivores and vegan (just me) alike. You can also see it here, with the addition of raspberries!

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This Basic No-Mayo Coleslaw is (in my humble opinion) crunchy, tangy, coleslaw perfection. I make this quite a lot, both for myself and as a contribution to family dinners. My mom and sister have also requested the recipe and made it a few times! 🙂 I find it seriously addictive, in a good way, and it never lasts long.

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And last, but certainly not least is my Avocado Toast with Balsamic Vinegar. Sometimes the simplest things are the best. I make this all the time, at all times of day, and I always thoroughly enjoy it! Hearty crunchy whole grain bread (I prefer Silver Hills), rich creamy avocado, tangy balsamic vinegar and lemon juice, and a punch of spice from the black pepper! Yum yum yum. I think I know what I’m having for lunch today.

What I Ate Wednesday #137

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Vegan MoFo 2013 – Post #2

It’s time for What I Ate Wednesday #137! Enjoy!

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Quinoa, zucchini, avocado, and Cajun seasoning.

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Quinoa, green lentils, carrots, zucchini, and taco seasoning.

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A Spicy Vegan Chili Burger on a whole wheat bun with Daiya Jack Wedge, hummus, Sriracha, and green leaf lettuce. With my Basic No-Mayo Coleslaw.

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Green leaf lettuce, cucumber, red pepper, fresh ground pepper, balsamic vinaigrette, and a crumbled veggie burger.

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Toasted Silver Hills Squirelly Bread with avocado tossed in lemon juice, hummus, Sriracha, green leaf lettuce, and a crumbled mini Spicy Vegan Chili Burger. With a side of cucumber with fresh ground black pepper.

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Cooked short grain brown rice, defrosted frozen blueberries, coconut sugar, cinnamon, unsweetened almond milk. Warmed up.

You May Also Enjoy:
What I Ate Wednesday #136 – Vegan In Victoria
What I Ate Wednesday #130
What I Ate Wednesday #121

What I Ate Wednesday #130

It’s time for What I Ate Wednesday #130! Its a very green one this time and I’ve finally worked my way through the backlog of random meals I had photographed and not shared! Enjoy!

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Pizza – Whole wheat pita bread, lemon dill hummus, spinach, sliced Field Roast Italian Sausage, yellow and green pepper, and Daiya Pepperjack shreds.
Bagelwich – A toasted Silver Hills Squirelly Bagel with spicy chilli pepper hummus, cucumber, and romaine.

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Mint Chocolate Chip Vega Smoothie – We followed the recipe, except used greens cubes in place of the spinach and the ice. I love the idea of using peppermint tea to make minty smoothies! I could have done without the chocolate chunks, as most of them sank to the bottom, and chocolate doesn’t have much flavour when its so cold anyway, but this was a great healthy treat!
Field Roast Frankfurter – On a whole wheat bun with Vegenaise, spicy chili pepper hummus, and romaine. With dill pickles.

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Salad – Romaine lettuce, black olives, pickled jalapeño peppers, sliced almonds, cucumber, avocado, lime juice, Vega Antioxidant Oil.
Frankfurter Wrap – Avocado, chilli pepper hummus, Field Roast Frankfurter, Hot & Sour Refrigerator Pickles, and romaine lettuce on a whole wheat wrap.

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Falafel Salad – Green leaf lettuce, broccoli sprouts (grown with the help of my handy Sprouts app), red pepper, cucumber, balsamic vinaigrette, baked Casbah Falafel, and  Sriracha.
Mediterranean Chickpea Burger, with spicy chilli pepper hummus, romaine lettuce, and cucumber.

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Salad – Green leaf lettuce, broccoli sprouts, black olives, avocado, red pepper, carrot and cucumber Hot & Sour Refrigerator Pickles, balsamic vinaigrette, and black pepper. Toasted Silver Hills bread with red pepper hummus.
Basic Chickpea Taco Bowl – red quinoa, lime juice, taco spiced chickpeas, and avocado.

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Trail Mix – A mix of a bunch of nuts, seeds, and stuff I have in my cupboards. I kept this in my locker at work for a couple of weeks for quick nibbles. I always have stuff like this in my cupboards, mostly for baking, so I never buy trail mix, just make my own little mixes that are always different. Almonds, walnuts, pumpkin seeds, sunflower seeds, dried currants, raisins, peanuts, and raw cacao nibs.
Taco Chickpea Bowl Take 2 – With cabbage and Daiya Jack Wedge added this time.

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Pasta – Whole wheat penne with spinach, artichoke hearts, bell peppers, grape tomatoes, olive oil, lemon juice, balsamic vinegar, chill flakes, and italian seasoning. Garlic bread is french bread spread with Earth Balance and minced garlic, then browned in a pan.
Crazy Saute – Barley, sprouted red lentils, parsley, cooked yam, red pepper, and zucchini, all sautéed in a pan with Bragg’s and Sriracha.

What I Ate Wednesday #128

It’s What I Ate Wednesday time again and I’ve got some delicious random meals to share with you! Enjoy! You can check out every one else’s WIAW posts here.

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Cheesy Smokey Spicy Black Bean SoupThis amazing recipe from Vedged Out. I’ve misplaced my notes on this recipe, but I know that this soup has awesome flavour! I pureed it about halfway, but I wasn’t a huge fan of the texture, until I stirred in some leftover brown rice. Then it was perfect! This is the best black bean soup recipe that I’ve tried and I will absolutely be making it again. I also froze half the batch and it was just as good a couple months later.
Lentil & Rice Burrito – with Daiya Cheddar Style Wedge and avocado

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Berry Green Vega Smoothie – 1 scoop Berry Vega One, 1/4 cup fresh orange juice, 1 1/4 cups water, 2 frozen greens cubes, 1/2 cup frozen blueberries, 1/4 cup frozen cranberries, 3 slices frozen banana.
Warm Brown Rice Porridge – leftover brown rice heated with some unsweetened almond milk and coconut sugar. Sprinkled with raw cacao nibs. Tastes like rice pudding, but is super fast if you have cooked rice on hand!

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Avocado Toast with Balsamic Vinegar – not so pretty this time because the avocado was too ripe to slice, but still super good!
Balsamic Cucumber Salad – cucumber, balsamic vinegar, lemon juice, Vega Antioxidant Oil, and fresh ground black pepper.

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Creamy Matcha Smoothie – 1 1/2 tsp matcha powder, 1 1/2 tsp coconut sugar, 4 frozen greens cubes, 5 slices frozen peach (1/2 a peach), 1/2 small avocado, 1/2 scoop French Vanilla Vega One, 1/2 cup unsweetened almond milk, 1 cup water.
Salad – Red leaf lettuce, cucumber, yellow pepper, arugula, and thinned out Nacho Cheez White Bean Spread. With a whole wheat naan bread.

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Apple Cinnamon Oatmeal – with almond butter
Salad Bar Salad
– spinach, romaine, cucumber, orange pepper, chickpeas, tofu, peas, carrots, green olives, banana peppers, and balsamic vinaigrette.

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Mexican Sausage Skillet – Sauteed sliced Field Roast Mexican Chipotle Sausage, yellow flesh potatoes, corn, parsley, yellow pepper. With avocado.
Salad – Mixed romaine lettuce, cucumber, lemon juice, Vega Antioxidant Oil, balsamic vinegar, cooked short grain brown rice and brown lentils, Sriracha, red grapes.

Orange Avocado Scones: MMAZ #28

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MMAZ stands for Meatless Mondays from A-Z. This is a weekly link up hosted by Better With Veggies where everyone links up a recipe featuring the ingredient of the week (it begins with an ingredient starting with the letter A and works through the alphabet).  The first round of MMAZ finished a while ago, and I didn’t end up contributing as much as I’d planned on.

Now, Round 2 has started and I am super excited about the new changes. This time around, each ingredient will be around for 2 weeks. The first week is CREATE week, where we are encouraged to create and share a recipe using the featured ingredient, and the second is COOK week, where you can cook someone else’s recipe using the featured ingredient (maybe one from the Create week) and share your experience. I really think the new Cook week will help a lot more people, including myself to participate more often.

The first ingredient for MMAZ is Avocado. Sadly, I missed the Create link up and just missed the Cook link up, but I did try one of the recipes submitted and wanted to share it with you anyway. Hopefully I can get myself in gear for next week!

These Blood Orange Avocado Scones from Sprint 2 the Table looked delicious and the thought of baking with avocado (probably the only way I’ve never used it) was very intriguing so I decided to give them a try.

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The only minor changes I made to the recipe, just based on what I had on hand, were to sub brown rice flour for half of the almond meal, and to use a regular orange in place of a blood orange.

This is the first time I’ve made gluten-free scones and I really enjoyed the texture and taste that the chickpea, almond, and brown rice flours give. The avocado really does make them “buttery” without affecting the taste at all and there is just enough orange flavour. I also really love the beautiful yellow colour of these scones. I’m pretty sure I will be making these again!

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I’ve shared this post with Gluten Free Fridays #35.

A Vegan Sushi Feast!

Jem and I tried our hands at making sushi for the first time ever, and we ended up with a sushi feast (and a lot of photos)!

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Can you tell Jem’s excited to make some vegan sushi!?

Apparently I was so excited about making vegan sushi that I forgot to record any amounts for our ingredients. Luckily, this wasn’t really intended to be a recipe, so I’ll just share with you what I do know. I cooked 2 cups of short grain brown rice, then added coconut sugar and rice wine vinegar according to someone’s directions.

For our fillings we used avocado, cucumber, asparagus, spicy smoked tofu, and portobello mushrooms. The avocado and cucumber were simply sliced into strips. The asparagus was steamed. For the tofu, we sliced up half a block of Soyganic Smoked Tofu into thin strips and quickly sautéed it with sesame oil, soy sauce, and Sriracha. The mushroom was actually a remainder from my portobello burger dinner the night before. It was grilled on the barbeque with just a little oil and black pepper, then thinly sliced for our sushi.

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How To Roll Sushi
I’m no expert, but I did find it to be surprisingly easy and quick once we got the hang of it. The process is difficult to explain, so I took some step-by-step photos for you. (Big thanks to my lovely hand-model/super-sister Jem!) As you can see, we used plastic wrap in between our sushi mat and the nori, but it probably isn’t necessary unless you want to make inside out rolls.

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Also, it really doesn’t hurt if you stop and take a photo like this. 🙂

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And don’t forget to have a little bowl of water and rice vinegar on hand to wet your fingers, otherwise they’ll look like this. 🙂

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As you can tell from the photos, we ended up with a tonne of sushi! (I ate it for lunch for the next two days.) Basically, we were quite unsure of how much rice or fillings we needed, so we made a lot, and kept making rolls until the rice was all gone. This was actually really nice, because it gave us a chance to do some experimenting with different filling combinations and different amounts of rice. Our package of nori said to use 1 cup of rice for each sheet so this is what we did for the first couple rolls, but they turned out larger than we like. We’ll be using 2/3 to 1/2 cup of rice from now on.

Here’s some of our combinations.

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Avocado/cucumber/asparagus. Tofu/mushroom/cucumber.

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Tofu/avocado/cucumber. Tofu/avocado/cucumber/mushroom/asparagus.

Last step: sit down and enjoy your delicious home-made vegan sushi!

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Making sushi at home can be really fun, and a lot easier than you may think. Also, because you choose the ingredients, it can be a lot healthier than restaurant sushi (especially if you use brown rice and no refined sugar). Plus, you can easily customize it to suit your specific dietary needs.
Gluten-free? Make sure your rice is gluten-free (I love Lundberg and it is) and use gluten-free tamari in place of soy sauce.
Soy-free? Just skip the tofu and soy sauce.
Oil-free? Just omit the sesame oil when sautéing the tofu

Enjoy!

I’ve shared this post with Slightly Indulgent Tuesday (4/9/13), and Allergy Free Wednesdays #62, Healthy Vegan Friday #38, and Gluten Free Fridays #35.

Weekly Photo Challenge: Lunchtime

I’ve never actually participated in any of the weekly photo challenges, but when I came across this one I had just finished a really great (and great looking) lunch, that I’d of course taken photos of.

So this is what I just finished eating for lunch.

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A whole wheat wrap stuffed with avocado, 2 Gardein Chipotle Lime Crispy Fingers, cucumber, romaine lettuce, Sriracha, and lime juice. So good!

Weekly Photo Challenge: Lunchtime