Vegan Scrambled ‘Eggs’? Yes!

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Vegan MoFo 2013 – Post #4 – I’m a little behind already!

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You may have read or seen me mention this amazing Chickpea Flour Omelette! It has quickly become one of my most repeated recipes. Does it taste like eggs? Not really (though the black salt helps), but it is still the best replacement I’ve found for the veggie-filled omelettes I often enjoyed before I went vegan.

So, I knew as soon as I saw this recipe for chickpea flour-based Vegan Scrambled ‘Eggs’ that I had to give them a try!

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I don’t like scallions and I didn’t have any kale, so I left those out. In place, I doubled the mushrooms, and added diced red pepper, jalapeño, and parsley.

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Mine certainly didn’t turn out as pretty as Lauren’s, but they sure were tasty! It’s been over two years now since I’ve had scrambled eggs, but I think the texture of this dish is quite similar.

This is definitely going in my savoury breakfast rotation, and I’m looking forward to many more variations! In fact, I think I’m going to go make this for lunch!

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What I Ate Wednesday #109: Salad Love

For today’s What I Ate Wednesday post I’m going to share with you some delicious salads I’ve eaten in January and February 2013. After a very long time without eating any salads, they are back in my life and I am loving them. I’ve basically just been making sure that I have salad greens of some sort on hand, and then I throw in most of what I have on hand to throw in.

For me, a main event salad (as opposed to a side-dish salad) needs a lot more than raw veggies. It needs hearty vegetables (cooked yam, roasted squash, sautéed mushrooms), grains (quinoa, whole wheat couscous), or vegan protein (lentils, nuts, tofu). And for me, the best way to assure that I’ll happily scarf down the whole big bowl of salad is to include something spicy, balanced with a tangy acidic dressing. As you’ll notice from the descriptions below, my favourite dressing lately has been just a combination of lime or lemon juice and Vega Antioxidant Omega Oil Blend (which I’m gonna write as ‘Vega Oil’ for the rest of this post). Also, when in doubt, avocado will make any and every salad better!

I hope this provides you with some salad-making inspiration! Enjoy!

Collage, Salad Love 1

Left to right:
1) Romaine, spinach, red pepper, and cucumber tossed with lime juice & Vega Oil. Mushrooms and Soyganic Smoked Tofu cooked with leftover marinade from Veganomicon’s Hot Sauce Glazed Tempeh. Plus avocado and black pepper. This was seriously the BEST salad ever! I actually made the exact same salad the next day!
2) Romaine, spinach, cucumber, pickled jalapeño, roasted butternut squash, whole wheat couscous, cranberry orange vinaigrette, and black pepper.
3) Romaine, spinach, orange pepper, and cucumber tossed with lime juice and Vega Oil. Soyganic Smoked Tofu sautéed with soy sauce and Sriracha. Avocado. I swear all that other stuff is under all that avocado and tofu!

Collage, Salad Love 2

Left to right:
4) Lentil Taco Salad 1 – Romaine, cucumber, and red pepper tossed with lime juice and Vega Oil. Lentil Taco Filling*. This was so good I took the exact same salad to work 3 days in a row!
5) Lentil Taco Salad 2 – Romaine, cucumber, and red pepper tossed with lime juice and Vega Oil. Lentil Taco Filling and Daiya Jalapeño Garlic Havarti.
6) Cooked quinoa, red pepper, yellow pepper, a cut up Curried Chickpea Quinoa Burger* (a variation on this one), lime juice, Vega Oil, black pepper.

Collage, Salad Love 3

Left to right:
7) Green leaf lettuce, fresh mint, cucumber, red pepper, a kiwi, lime juice, Vega Oil, 2  warm cut-up Gardein Chipotle Lime Crispy Fingers.
8) Cooked quinoa, cucumber, red pepper, fresh mint, 1 cut-up Gardein 7 Grain Crispy Tender, lemon juice, Vega Oil, black pepper.
9) Green leaf lettuce, spring mix, red pepper, lemon juice, Vega Oil, avocado, sliced almonds, Black Pepper Mushrooms*.

*Recipes coming soon.

Follow this link to check out the rest of What I Ate Wednesday #109.

This post has been linked up to Healthy Vegan Friday #31. Go check it out!

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What are your favourite salad toppings and/or your favourite salad dressing?

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Collage, 105-2What I Ate Wednesday #105 – I shared 18 recent meals including some other great salads!

IMG_0509Smoothies of 2013: Part 1 – 6 different smoothie recipes!

IMG_0609Back to Basics: No-Mayo Coleslaw

Butternut Squash Black Bean Burritos

I’ve mentioned in a few posts before that I had made a batch of burritos to keep in the freezer for quick meals. While they were pretty good for a first try, they were made before I started this blog, so I didn’t take photos or really write anything down. And, I knew I could make better ones.

Well, as promised, I’ve made another batch of burritos for the freezer and I have the recipe for you this time.

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These are definitely an improvement on my last ones. They have a smoky chipotle heat that pairs great with the sweet creaminess of butternut squash. The combination of black beans and butternut squash was inspired by these Black Bean and Butternut Squash Burritos, but the recipe is my own.

I know burritos usually have rice in them, but I chose not to include it in these. I’m sure it would taste great, but didn’t feel necessary. And I really didn’t miss it. The combination of butternut squash, black beans, and a whole wheat tortilla feels like more than enough to satisfy any hunger. But, if you’d like to add rice, I’ve included it as an optional ingredient.

Butternut Squash Black Bean Burritos (Yields 7 large burritos with 1/2 cup filling each, or 8 if including rice)
1 cup cooked black beans, canned or from dry
1 cup roasted butternut squash cubes
1/2 cup cooked brown rice (optional)
1/2 cup diced carrots
1/2 cup diced bell peppers
1/2 cup corn kernels, fresh or frozen
1/2 cup water
2 cloves garlic, minced
2 tsp ground cumin
1 tsp dried oregano
1 tsp smoked paprika
1/2 tsp chipotle powder
1/4-1/2 tsp cayenne powder (to taste)
Large soft tortillas, your choice (I don’t recommend corn, as they are usually very breakable when rolling)
Tinfoil, for freezing

Notes:
– To roast squash, peel and cut into 1 inch cubes, spread on a baking sheet, and bake at 400°F for 30-40 minutes, stirring halfway through. You want the squash to be fork-tender, but not overcooked, or it will fall apart in your soup (though it would still taste great). You can also steam the 
squash, but I’ve never done it so I’m not going to tell you how. Also, roasting the squash in cubes results in deliciously caramelized edges (my favourite part).
– For gluten free burritos, choose gluten free rice and tortillas.
– When making burritos, I find it easiest to prepare the filling (or at least cook the beans, squash, and rice) one day and then put them together the next day.
– I designed this recipe to put the whole batch in the freezer for quick meals later on, but you can serve them fresh. Just serve the filling warm, in the tortillas and add your choice of toppings/fillings, such as lettuce, cabbage, avocado, salsa, vegan cheese, vegan sour cream etc. 

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Add the minced garlic and a tablespoon of water to a pot or saucepan on medium heat. Cook, stirring for one minute, then stir in the carrots, corn, and bell peppers. Let cook for about 5 minutes, stirring often, until the carrots and corn are almost cooked. Reduce heat to medium-low, and stir in black beans, butternut squash, spices, and remaining water. Cook, stirring occasionally, until there is no more liquid and the butternut squash is partially broken up. Let filling fully cool before assembling burritos.

Collage, BB Burrito 2When you are ready to assemble burritos for the freezer, first tear 7 or 8 pieces of tinfoil (depending on how many you are making), each one just a bit bigger than the size of your tortilla. For each burrito, lay down a piece of tinfoil down with a corner facing you (so it looks like a diamond from your perspective, not a square) and centre a tortilla on top of it. Scoop 1/2 cup of the filling onto the centre of the tortilla. Fold in the left and right sides of the tortilla, then the side closest to you, and roll it up away from you. Fold the tinfoil over it in the same way. Repeat for each burrito. Place in a large plastic bag and place in freezer. Make sure they are labeled so you don’t forget what they are.

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When you want a burrito you can either reheat it in the microwave or the oven. I like to top my hot burrito with vegan cheese, avocado, or spicy hummus (or a combination of any of these).
Microwave: Remove foil from burrito, wrap in a paper towel and place on a plate. (I’ve been folding up my tinfoil and setting it aside for my next batch!) Microwave on high for  3-5 minutes, removing paper towel and cutting burrito in half, after 2 minutes.
Oven: Place on baking sheet and bake for 35-40 minutes at 450°F. Remove from foil, place back on baking sheet, and bake for another 5-10 minutes, until crisp.
Microwave + Oven: Remove foil from burrito and place on a plate. Microwave on high for 3 minutes. Transfer to a baking sheet and bake for 10 minutes at 450°F, until crispy.

Enjoy!

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This post has been submitted to Healthy Vegan Friday #32.

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Butternut Squash Miso Noodle Soup with Kale and Edamame
Southwest Confetti Quinoa Salad with Chipotle Vinaigrette
Smoked Paprika Lentils

My Breakfast This Morning: Chickpea Flour Omelette

Vegan MoFo 2012 Post #16

This morning I woke up hungry, but with no clue at to what I wanted for breakfast. I staggered around the kitchen a bit but none of the usual suspects like toast, fruit, cereal, tofu scramble, or oatmeal seemed very appealing.

So I turned on my computer and took a look at my Vegan Breakfasts to Try board on Pinterest. As soon as I looked at the recipe for this Chickpea Flour Omelette from Vegan Richa I knew I had found my breakfast. This is exactly why I love Pinterest! Even half asleep I could easily choose my breakfast from all the beautiful photos laid out for me!

This was more like a savoury stuffed pancake than an omelette (though I think the black salt would have given a more eggy taste) but it was delicious! I stuffed mine with spinach, bell peppers, diced pickled jalapeño, and Earth’s Island Vegan Cheddar. So good!

This was also very quick and easy to throw together, which is especially appreciated in the mornings. In the few months before I went vegan last year I was pretty much obsessed with veggie and cheese stuffed omelettes, and this recipe was the closest I’ve come to recreating that. I would eat this any time of day, and will definitely be making it again!

Anyway, while I did change a couple minor things, the recipe is essentially the same, so I’m just going to share my changes instead of writing out the whole recipe again.

As Richa suggested, I used ground chia seeds in place of the oat flour. I did have to add about 1/8 cup extra water to my batter, probably because of this.

I left out the black salt, as I don’t have any (yet).

Also, I chose to sprinkle my veggies and cheese on top of the batter once it was spread in the pan, rather than mixing it right into the batter. Because of this I didn’t flip my entire omelette over. I just cooked it for longer on the one side, and then folded it in half.

You should definitely try this Chickpea Flour Omelette!

Updates (Nov 24, 2012):
I’ve made this Chickpea Flour Omelette a few more times in the past month and it has been wonderful each time!
I’ve used both a combination of ground flax and chia seeds, and just flax seeds and both ways worked well. The only difference I noticed is that I had to add a bit more water when using the ground chia seeds.
I finally found some black salt and tried it in this omelette yesterday. It really does have an eggy sort of taste. I was scared it would taste too much like eggs, but it was just enough. I will definitely be using the black salt in this from now on, but if you don’t have any, sea salt works just fine.
And while we’re talking salt, I’ve been using only 1/8 tsp salt, instead of the 1/4 tsp stated in the recipe, only because I like putting some vegan cheese in my omelette, which is already salty enough for me.

Southwest Confetti Quinoa Salad with Chipotle Vinaigrette

Vegan MoFo 2012 Post #5

Look at all that good stuff! Can you tell why I call this a ‘confetti’ salad?

I am in love with this Southwest Confetti Quinoa Salad! In not much longer than it takes to cook a pot of quinoa (20 minutes) you can have a big beautiful bowl of hearty salad, stuffed full of beans, vegetables, and lots of flavour. And this includes the Chipotle Vinaigrette. And this recipe makes roughly five cups, so you have lots to share, or can enjoy it all week long, like I did.

Southwest Confetti Quinoa Salad
Salad:
1/2 cup dry quinoa
1 cup water
1/2 cup corn, cooked (I microwaved some frozen corn)
1 cup chopped cabbage
1/2 cup diced orange pepper
1/2 cup diced red pepper
1/4 cup roughly chopped black olives
1 jalapeño, finely diced (seeds and ribs removed if you don’t want your salad spicy)
1 398ml can (1 cup) pinto beans (or black beans), drained and rinsed
Zest of 1 lime
Optional topping: diced avocado

Chipotle Vinaigrette:
1/2 tsp minced garlic
Juice of 1 lime (2 – 2 1/2 tbsp)
2 tbsp red wine vinegar
2 tbsp extra virgin olive oil
1 tsp prepared Dijon mustard
1/8 tsp sea salt
1/2 tsp ground cumin
1/4-1/2 tsp chipotle pepper powder (depending on your preferred level of spiciness)

Place quinoa and water in a pot over medium-high heat and bring to a boil. Reduce to low heat, cover, and let simmer for 12 minutes. Remove lid and stir chopped cabbage into the quinoa. Cover, and let simmer a few more minutes, until the quinoa is fully cooked. Turn off heat and transfer quinoa to a large bowl or container (if you use one with a lid you won’t need to use another dish). Zest the lime over the bowl, and set quinoa aside.

While quinoa cools a bit, prepare the Chipotle Vinaigrette. Just place all ingredients in a jar with a tight fitting lid and shake until thoroughly combined.

Stir the corn, orange pepper, red pepper, jalapeño, olives, and beans into the quinoa. Pour the dressing over top and mix thoroughly. Cover salad, and place in fridge to cool. You can eat this right away, while its still warm, but the flavour will be better once its cooled and had a chance to sit for a while. Make sure you stir the salad again before serving. Enjoy!

This recipe was submitted to Healthy Vegan Fridays #11.

the veggie nook

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Mediterranean Grilled Vegetable Couscous Salad, Spicy Lime Tofu Nuggets, or Avocado Toast with Balsamic Vinegar

Chunky Hummus Dip & Baked Corn Chips

As I know is common for vegetarians and vegans, I almost always have hummus in my fridge. Especially when I had first turned vegan and was still sharing a kitchen with my omnivore family, having hummus available gave me instant options in terms of quick meals and snacks. I use it as a dip for veggies, crackers, crisp breads, and chips. I spread it on toast and in my sandwiches and wraps. I use it as pasta sauce. I thin it out with water and use it as salad dressing.

I also like making this Chunky Hummus Dip to eat with crackers and crisp breads. Instead of dipping vegetables in the hummus, I dice them up and mix them into it, creating a great chunky dip/spread. I usually use whatever veggies I have, almost always using cucumber and bell peppers, but I’ve also added olives, fresh herbs, spinach, cabbage, and zucchini. Obviously this would work with any flavour of hummus. I especially like roasted red pepper, or spicy ones such as chipotle, jalapeno, or chili pepper.

Chunky Hummus Dip
1 1/2 to 2 cups diced mixed vegetables (cucumber, red bell pepper, carrot, artichoke hearts, banana peppers)
1 tbsp hemp hearts (or chia seeds)
1-2 tsp lemon or lime juice (whichever will go better with the flavours of your hummus)
about 1/2 C hummus (just enough to make the veggies stick together)

Put diced vegetables, hemp hearts, and citrus juice in a small bowl and mix well. Add hummus and mix until everything is sticking together. I don’t usually measure this, so you may need some more hummus. Feel free to add anything else that seems good to you. Serve with crackers, crisp breads, or chips.
I find that this recipe is enough for one meal for me if this is all I’m having, so if making for multiple people you may need to double or triple it. Enjoy!

Before hummus.

With hummus.

 As you can see in the first photo, I had my dip this time with some baked corn chips. These were homemade in the sense that I cut up some bought corn tortillas that needed to be used up and baked them in the oven.

Baked Corn Chips
Cut some small corn tortillas into triangles.
Arrange the triangles on a baking sheet and mist them with oil (I use olive oil in a Misto).
You could add some salt or spices at this point, but I left mine plain.
Bake in a 375° oven for 10-12 minutes.

Before baking.

After baking.

These chips were much thicker and crunchier than store-bought taco corn chips. They were also really quick to do. It only takes a minute to cut them up and I made the humus dip while they were in the oven. I really enjoyed them and can definitely see doing this again.

Questions
Do you also have a hummus addiction?

Do you use hummus in any ways I didn’t mention?

Do you ever bake your own chips?
I’ve tried baked potato chips a couple of times, and I love making kale chips. This is the first time I’ve turned tortillas into chips.

Mediterranean Grilled Vegetables & Couscous Salad

Recently, on a rare sunny day (it’s June, but you really wouldn’t know it from the weather we’ve been having), we decided to have grilled kabobs for our family dinner. Grilled kabobs are something we usually only do once or twice each summer, and I was really looking forward to all the grilled vegetables! So much so that I volunteered to take care of the vegetable kabobs and let the meat-eaters (aka: everyone except me) handle the other stuff.

For the vegetables I used white mushrooms, zucchini, and a few different colours of bell peppers. We also did some mini potatoes, separate from the other veggies. I also got fresh oregano, garlic, and a couple of lemons, visualizing a greek/mediterranean flavoured marinade. The following is what I came up with. Sorry for the lack of measurements but I just threw everything into the bowl and adjusted until it tasted right to me. Also, the photos of the kabobs are from before they were grilled. I didn’t get a chance to take any afterwards.

Mediterranean Grilled Vegetable Kabobs
Juice of two lemons
Extra Virgin Olive Oil
White Wine Vinegar
2 cloves garlic, minced (I use a microplane)
Fresh oregano
Fresh ground black pepper
Sea salt
Dried parsley, dill, thyme, & italian seasoning
1 tsp red chill flakes

Mix all ingredients together in large shallow container. Add cut up vegetables and toss until they are all well coated. Cover and let marinade it fridge for 1-3 hours. We then put the vegetable pieces on skewers and grill them. Reserve the marinade if your interested in making my Grilled Vegetable Couscous Salad, or use it as a salad dressing on your own salad.

Everyone loved these grilled vegetables and I loved the zucchini this way, even though it is not one of my favourite vegetables. Luckily, we had made tonnes of food so there was enough leftover grilled vegetables for me to make this salad.

Before I remembered to add the chickpeas.

Mediterranean Grilled Vegetable Couscous Salad
1 cup whole wheat couscous
1 1/2 cups water
about 1-2 cups mixed grilled vegetables*
1 tsp capers, finely chopped
1 tbsp lemon juice
1 400 ml can chickpeas
1/4-1/2 cup reserved Mediterranean Marinade*
* I used the grilled vegetables and marinade from my Mediterranean Veggie Kabobs, but this same idea would probably work with your favourite grilled vegetables and marinade. 

Put about 2 cups of water in a kettle to boil. In the meantime, chop up the grilled vegetables into bite-sized pieces and put them into a large glass container (preferably one that has a lid) with the dry couscous, capers, lemon juice, and chickpeas. If you don’t have suitable glass container you can use a large pot or bowl and transfer the salad to a sealable container later. When the water boils measure out 1 1/2 cups and add the other ingredients along with 1/4 cup of the marinade. Cover and let sit 10 minutes. Uncover, stir until well combined, and add more marinade if you want to. Cover and refrigerate until cold. Enjoy! 

I also enjoyed this salad scooped on top of some iceberg lettuce and chopped cucumber, and tossed with a bit of balsamic vinaigrette.

Questions
Do you have a favourite vegetable (or other vegan food) to grill?

Are you the only vegetarian or vegan in a family of omnivores?