What I Ate Wednesday #143

Welcome to another edition of What I Ate Wednesday!

I have more random vegan eats, as per usual. You can check out everyone else’s What I Ate Wednesday posts here. Enjoy!

IMG_3611

Salad: Baby spinach, quinoa, a Baked Falafel Burger, orange pepper, broccoli sprouts, Sriracha, and thinned lemon dill hummus.

IMG_3622

A Chickpea Flour Omelette with orange pepper, spinach, black olives, mushrooms, and Daiys wedge cheddar.

IMG_3619

So Delicious Vanilla Coconut Yogurt with frozen blueberries (thawed by the time I ate this), chia seeds, cinnamon, and raw cacao nibs.

IMG_3614

Salad: Baby spinach, orange pepper, cucumber, a Perfect Veggie Burger, lemon dill hummus, and Sriracha.

IMG_3629

Ryvita with tahini and fig jam.

IMG_3621

A Field Roast Frankfurter, cucumbers, orange pepper, and lemon tahini dip (just tahini, lemon juice, water).

IMG_3680

Mocha Vega Smoothie – frozen blueberries, 3 greens cubes, 1 scoop Chocolate Vega One, 1/2 tbsp cocoa powder, almond milk, cold coffee.

IMG_3715

 

Oatmeal with chia seeds, cinnamon, ginger, chopped dates, and peanut butter.

IMG_3720

 

Warm taco-spiced lentils and quinoa with artichoke hearts, raw cucumbers and red pepper.

You May Also Enjoy:
What I Ate Wednesday #138
What I Ate Wednesday #137
What I Ate Wednesday #136: Vegan In Victoria

Peanut Butter Oatmeal Chocolate Chip Cookies

400x84_r3

 

Vegan Mofo 2013 – Post #11

What could be better than combining all your favourite cookies into one? When they are also super easy to make and pretty darn healthy as far as treats go! And they taste amazing!

Sound good? Check out these Peanut Butter Oatmeal Chocolate Chip Cookies from Oatmeal With A Fork!

IMG_3515

IMG_3498IMG_3499

IMG_3500IMG_3501

IMG_3503

I actually used the last bits of my almond butter and peanut butter up to make these, so it ended up about half and half. Also, I just realized that I never added the stevia, but I really didn’t feel like I was missing any sweetness, so I’ll probably just leave it out next time.

IMG_3510

IMG_3514

Vegan Eats World: Classic Sesame Noodles

400x84_r3

Vegan MoFo 2013 – Post #5

Last night I finally made my first recipe from Vegan Eats World! Kind of. Jem and I used the sauce for the Classic Sesame Noodles (page 137), but swapped the marinated cucumbers and lettuce that are part of the dish, for some cooked snap peas, baby bok choy, and mushrooms.

The only minor changes I made to the sauce, were to use coconut sugar in place of the dark brown sugar, and ground ginger in place of fresh.

IMG_3633

IMG_3638

IMG_3644

IMG_3645

IMG_3650

IMG_3652

IMG_3654

We cooked some soba noodles according to the package, quickly sautéed them with  the veggies and a little sesame oil, then mixed in some sesame sauce. We also added some roasted sesame seeds and Sriracha to our bowls. So good! If there had been leftovers, I would happily eat the same thing again tonight. I’m such a sucker for a good Asian noodle dish! Luckily, there was quite a bit of sauce leftover (just no noodles or veggies). However, I’m not sure what I’m going to do with it. Stay tuned.

Have you tried any recipes from Vegan Eats World?
Please share.

You May Also Enjoy:
IMG_2165Crispy Kale and Mushroom Fried Rice

IMG_1669

Spicy Peanut Portobello Kale Rice Bowl

100_3845Butternut Squash Miso Noodle Soup with Kale and Edamame

What I Ate Wednesday #112 – Oatmeal Love

WIAWbutton

For this week’s What I Ate Wednesday post I’m going to share with you my recent oatmeal adventures. There have been a lot of cold mornings in the past couple months and I recently started making my oatmeal in the microwave, which on early mornings feels a lot easier than on the stove (plus it doesn’t leave me with a pot to wash). So, lots of oatmeal lately!

I hope this provides you with some inspiration for your next bowl of oatmeal. Enjoy!

IMG_0595IMG_0602

Sucanat & cinnamon oatmeal with (1) natural peanut butter unsweetened coconut, and home-made dried cranberries and (2) natural peanut butter, cocoa powder, and raw cacao nibs.

IMG_0613IMG_0616

3) 1/2c oats cooked with 1c water, 1tbsp sucanat, 1/4tsp cinnamon, 1/4tsp ground coriander, and 1/2tsp vanilla. Topped with 1/4 serving Vanilla Chai Vega Whole Food Health Optimizer, 2 cut up dried figs, and slivered almonds.
4) 1/2c oats cooked with 1c water, 1tbsp Nature’s Path Cranberry Vanilla Qi’a Cereal, 1tbsp sucanat, and 1tbsp cocoa powder. Topped with natural peanut butter and 1 cut up dried fig.

IMG_0800IMG_0880

5) 1/2c oats cooked with 1c water, 1tbsp ground chia seeds, 1tbsp sucanat, 1/2tsp cinnamon, and 2 chopped dried figs. Topped with hemp hearts and pumpkin seed butter.
6) 1/2c oats cooked with 1c water, 1tsp chia seeds, 1tbsp maple syrup, 1/2tsp molasses, and 1/2tsp cinnamon. Topped with slivered almonds, home-made dried cranberries, and unsweetened coconut.

IMG_1188

And, I know its not oatmeal, but I had this yesterday evening and it was fantastic. I will definitely be using brown rice like this again!
Leftover cooked long grain brown rice, unsweetened almond milk, cinnamon, and sucanat, heated in the microwave. Yum!

What I Ate Wednesday #112

Thanks for stopping by!

healthy vegan friday button
This post was also shared with Healthy Vegan Friday #34. Go check it out!

You May Also Enjoy:

Collage, Salad Love 1
Salad Love – 9 Different Delicious Salads

IMG_0509
Smoothies of 2013: Part 1

Pumpkin Spice Oat Cups
Pumpkin Spice Oat Cups with Pecans & Crystallized Ginger

Title, Tropical Oat Cups
Tropical Pineapple Coconut Oat Cups

Suzanne’s Ricemellow Creme Review

One of the item’s I received in the September Vegan Food Swap, was a tub of Suzanne’s Ricemellow Creme. I finally bought some Nature’s Path Crispy Rice Cereal so I could make crispy rice squares. I decided to make add in some crunchy peanut butter and mini chocolate chips to make them a really special treat!

I just warmed 1/3 cup crunchy unsalted natural peanut butter, stirred in 1 cup of the Ricemellow Creme, then stirred in 3 cups Crispy Rice and 1/3 cup Enjoy Life Mini Chips until all of the Crispy Rice was coated. Then I pressed it into a lightly greased pan and let it set.

While these Peanut Butter Chocolate Chip Crispy Rice Treats tasted really great, they fell apart very easily, and so were quite difficult and messy to eat. They were a little better once I put them in the fridge, but still started falling apart almost as soon as I started eating a piece. I’m guessing this is because the Ricemellow Creme is not a solid to begin with, like marshmallows, so it couldn’t harden up as it cooled, like regular marshmallows would. This stuff made for tasty treats, and I will use the rest of the tub, but I don’t think this is something I would ever purchase again. I’d prefer for my marshmallow treats to not fall apart as I eat them, and not have to be refrigerated.

I also got a package of Dandies Marshmallows from October’s Food Swap and I will let you know how they compare.

Questions:
Have you tried any vegan marshmallow products? What did you think?

Do you have any great recipes, other than crispy rice treats, for using marshmallows or marshmallow creme?

Spicy Peanut Vegetable Soup

I’ve seen a lot of recipes, both online and in cookbooks, for various types of peanut soups and stews but I could never decide which one to make. So I made my own. This is my version. This soup has a mild curry flavour, and is super creamy from the peanut butter and coconut milk, without feeling too heavy. This was a spur of the moment soup and I used whatever vegetables I had on hand. I really love the textures of the eggplant and zucchini in this, but please feel free to substitute other vegetables for the bell pepper. Some carrots and peas might be really good. Also, if you would like a spicier soup, just up the curry powder and/or the ground cayenne.

Did I mention I absolutely love the golden yellow colour of this? I really do!

Creamy Peanut Vegetable Soup
1 small eggplant, peeled and diced into 1/2 inch pieces
1 tsp salt
A 1/2 inch piece of ginger, peeled and minced
2 cloves garlic, minced
1/4 cup finely diced onion
1 tbsp peanut or olive oil
2 small zucchini, diced into 1/2 inch pieces (2 cups)
2 med bell peppers, diced into 1/4 inch pieces (2 cups)
1 398ml can chickpeas
2 tsp ground coriander
1/2 tsp turmeric
1 1/2 tsp ground cumin
1/2 tsp paprika
1 1/2 tsp mild curry powder
1/4 tsp ground cayenne
2 cups vegetable broth or water
1 400ml can coconut milk
1/4 cup split red lentils, rinsed and picked through
1/2 cup creamy natural peanut butter

Cut up eggplant before prepping the other ingredients. Put it in a colander over a bowl or sink, mixed with 1 tsp of salt. Let this sit while you are prepping the other ingredients (about 20 minutes).

Heat a large pot with oil on medium heat. Add in ginger, garlic, and onion and sauté a few minutes, until onions are softened. Add in all of the spices (coriander, turmeric, cumin, cayenne, curry powder, paprika) and sauté for another minute, stirring frequently. Now add in the zucchini, peppers, and chickpeas. Rinse eggplant thoroughly with water and add to pot. Give everything a good stir.

Now add the broth or water, coconut milk, and lentils. Stir everything together, cover, and increase heat to bring to a boil. Let boil gently for 3 minutes, then reduce to med-low heat.

In a separate bowl, mix until smooth, the peanut butter and a ladle of the hot liquid from the soup. Stir peanut butter mixture back into pot. Cover pot and let simmer on med-low heat for 35-45 minutes, until lentils have disappeared and eggplant is tender. Ladle into bowls and enjoy!

I have to tell you, I had absolutely no problem eating this soup 4 days in a row!

This post has been entered Healthy Vegan Fridays hosted by Shelby at Everyday Vegan Girl, Gabby at Veggie Nook, and Carrie at Carrie On Vegan.

You Might Also Enjoy:
Curried Lentil Soup, Spiced Tropical Smoothie, or Chai Spiced Zucchini Bread

Tofu Balls!

As I showed in my WIAW post this week, I recently made a recipe for Tofu Balls from the Post Punk Kitchen for the first time (shown above with whole wheat rotini, sun-dried tomato pesto and spinach). I’ve had the recipe pinned for quite a while and now that I’ve tried them, I wish I had done it sooner! I really enjoyed the simplicity of the recipe and the moist, light texture. I will definitely be making these again! I’ve already been thinking of some different flavours and add-ins I would like to try. Also, I’d like to try forming the recipe into small patties and baking them in the oven. Isa’s recipe can be found here. I made a few minor changes and my version is below, along with some step-by-step photos.

Tofu Balls
1lb extra firm tofu (I used Soyganic Herb Extra Firm)
3 tbsp Bragg Liquid Aminos
3 tbsp natural peanut butter
1/2 cup bread crumbs
1/2 tsp crushed dried chiles (optional)
flour for coating (I used whole wheat)

In a bowl, crumble the tofu using your hands. I find it easiest to cut it into small cubes first and then crumble those. It will look like this:

Now add in the Bragg’s, peanut butter, bread crumbs, and crushed chiles. Mix with a fork or your hands until well combined and sticking together. It should look like this:

Put some flour into a small bowl. Roll mixture into 1 to 1 1/2 inch balls. Roll each one in the flour to coat, before setting aside. I made all of them and set out on a plate, before I fried them.

Isa’s recipe says it makes 12-16, but I got 23 out of it, so maybe mine were a lot smaller.

Fry these balls in a preheated, oiled skillet until they are light to medium browned on all sides.

Enjoy!

In addition to the pasta dish in the first photo, I also enjoyed these with some pineapple rice, and once just by themselves dipped in a little chipotle hot sauce.