Tag Archives: vegetarian

Soy Curl “Chicken” Salad

We’ll chalk this one up to my husband being a wiz in the kitchen. When there’s ‘nothing’ to eat, he somehow comes up with something pretty magical. This soy curl ‘chicken’ salad is right up there!

Ingredients

  • Prepared soy curls
    • 1/2 tsp smoked paprika
    • 1/4 tsp pepper
    • pinch of salt
    • pinch of celery salt
  • 2 stalks celery, chopped
  • 1/4 cup sliced almonds
  • 2 tbsp mayo (or veganaise)
  • 2 tbsp bbq sauce
  • 2 garlic rolls (or any buns)

Directions

  1. Cook soy curls in pan until lightly browned … Toss with seasoning.
  2. Add mayo, bbq sauce, almonds & celery to a medium mixing bowl and toss together.
  3. Fold in soy curls.
  4. Toast buns.
  5. Assemble sandwiches … serve with a pickle if you’re feeling saucy! :)
  6. Enjoy!

Sottish Oat Cakes & Roasted Tomatoes

If you’ve been around here for awhile, you already know I prefer savory over sweet. So, when choosing my ideal breakfast, I’ll often skip the pancakes & muffins and head towards something more like this: scottish oat cakes, eggs & roasted tomatoes.

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The oat cakes a slightly dry, so serving them with perfectly cooked fried eggs & juicy tomatoes rounds out the meal perfectly.

Ingredients

  • 3/4 cup dry oats
  • 1/4 cup flour
  • 1/4 tsp. baking soda
  • 1/4 tsp. granulated sugar
  • s&p to taste
  • 2 tbs. melted butter
  • 4 tbs. boiling water
  • 2 tbsp shredded monterey jack cheese
  • 2 tbsp honey
  • 1 tbsp olive oil
  • about 20 cherry tomatoes
  • 4 eggs

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Directions

For the oat cakes:

  1. Preheat your oven to 350 degrees, then bring your water to boil on the stove top.
  2. Combine all of the dry ingredients in a medium mixing bowl, add the water & melted butter and stir together until the mixture is combined.
  3. Scoop the mixture onto a cookie sheet and spread until it’s about 1/4 of an inch thick.
  4. Bake 15-20 minutes or until lightly golden brown
  5. Remove from oven, sprinkle with cheese and drizzle with honey
For the tomatoes:
  1. Heat olive oil in a frying pan over medium heat.
  2. Add tomatoes, sprinkle with s&p, cook until tomatoes are bursting.
  3. After removing the tomatoes from the pan, cook your eggs for about 5 minutes or until whites are cooked through & yolk is still runny.
  4. Serve with oat cakes … Even better when mixed all together!
  5. Enjoy!

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Adapted from This Paper Ship

What Are Soy Curls?

Entering the world of vegetarianism/veganism can be a little daunting (there are so many foods that appear to be vegetarian/vegan, but aren’t, and it takes a lot of time to figure it all out). With that said, us veggies have it pretty easy these days. Even neighborhood groceries have started stocking their shelves with plenty of veggie friendly goodness.

Our favorite find since moving to Portland has been Soy Curls. People are constantly asking us about them, so we thought it’d be worth sharing.

Unlike most meat alternatives, Soy Curls aren’t made from the derived protein, they’re made from the whole soy bean. They’re a whole food … made from cooking & texturing the beans before drying. They are organic & preservative free. Win. Win. Win. Win.

When you buy them (we get them in the bulk bin section of our local food co-op), they’re dried up. They sort of look like chicken jerky. Then, you soak them in warm water for about 10 minutes until they’re rehydrated. Then, you can marinate/season/cook just like you’d prepare chicken or any other meat.

Here they are after being rehydrated. Looks like chicken.

We typically pan fry them with BBQ sauce, taco seasoning or just s&p. Today, we cooked them up with some onions. They turn out crispy & soooo good. It seriously tastes and feels JUST like chicken. I’m not lying, and yes, even though it’s been 4 years since I’ve eaten real meat, I still remember!

And for you assholes who ask, “Why would you be a vegetarian if you’re going to eat things that seem like meat?” … I didn’t stop eating meat because it tasted bad. So ssssuuucccckkkk it! I miss some of the tasty meals I grew up on, so this is a way to add a little more variety to our diets … all while not killing animals! :)

Thanks to Amy for introducing us … to Native Bowl (a food cart in Portland) for cooking up the first ones we ate … and to Butler Foods for making such a great product!

I should mention that they’re a bit hard to find, but the Butler Foods site has a Soy Curls locater … and I believe they ship them as well!

Buffalo ‘Chicken’ Pasta Bake

I love sharing vegan recipes here … and we really strive to eat vegan whenever we can. However,  some most days, we want a little more cheese in our lives. Last week, we made all of our meals at home. It was really nice to have that time in the kitchen, and know that we were treating our bodies a little better. We needed a little comfort food, so we decided to make this buffalo ‘chicken’ pasta bake for lunch. We say ‘chicken’ because what we treated as chicken is really something else amazing: soy curls (more on that in a post a little later this week).

You guys … this dish blew our minds. We ate it ALL in one sitting <- let’s act like I didn’t just share that detail. It was SO FREAKING GOOD!

Ingredients

  • 1 box of rigatoni pasta
  • 1 cups soy curls (soaked/drained)
  • 1/2 tbsp olive oil
  • 1 tbsp butter
  • 1 tbsp flour
  • 1 1/2 cups almond milk (yes, I realize I use real cheese/butter, but also use copious amounts of almond milk when cooking)
  • 1/2 block of monterey jack cheese (grated)
  • 1/2 block of cheddar cheese
  • 1/3 cups Franks hot sauce (plus a little more for the top)
  • 3 tbsp Italian bread crumbs
  • 1/4 cup green onions (diced)
  • 1/4 cup fresh cilantro (chopped)
  • 2 tbsp ranch dressing

Directions

  1. Preheat oven to 350 degrees & bring a pot of water to boil for the pasta.
  2. Soak soy curls in bowl for 10 minutes, then drain. Add to hot pan with olive oil & a few dashes of hot sauce. Continue cooking on medium heat until soy curls have developed a little color.
  3. Cook pasta in water until just al dente. Drain & set aside.
  4. While pasta is cooking, melt butter in a large sauce pan, then add flous and cook until flour is golden. Whisk in almond milk until smooth. Stir occasionally until mixture thickens, then add the most of the shredded cheese & hot sause. Stir together.
  5. Add soy curls to sauce.
  6. Add 1/2 of the pasta to an oven safe baking dish. Pour half of the sauce/coy curl mixture on top. Then repeat. Make sure pasta is coated with sauce.
  7. Top with remaining cheese & bread crumbs. Bake for 30 minutes or until the cheese on top is golden and bubbly.
  8. Remove from the oven and top with green onions, cilantro, hot sauce & ranch.
  9. Enjoy!

Adapted from How Sweet It Is

Apple & Cinnamon Coffee Cake

While we were catching up on TV last night, we ended up watching a few episodes of New Girl. In one of the episodes, Jess was appalled to know that one of her new friends doesn’t like dessert. How could someone not like dessert?! Well, I am kind of one of those people. Sure, every now & then, something sweet sounds good, but typically, I’d choose pickles over ice cream & pizza over a cupcake!

Here’s the thing, Jimmy loves sweets. So, in order to keep my hubby happy, I try to cook outside of my comfort zone a few times a week … which leads me to this apple & cinnamon coffee cake we made this morning.

You guys … If you haven’t stumbled upon Food Happy, take a few minutes to browse the site! Stephanie is a fellow vegetarian who uses a clean, simple approach to cooking. Her ingredients are easy to find, yet the dishes end up tasting like they took hours to prepare!! So, when I saw her recipe for Gram’s coffee cake, I knew we had to try it!

Head over to her post for the full recipe with step-by-step instructions & ingredients. *Note: We used almond milk instead of 2%, and it worked wonderfully.

Chocolate Dipped Clementine Wedges

It’s been so long since we’ve shared whats going on in our kitchen. Last summer, we were sharing recipes like it was our job, then we sold our house, moved in with my mom, and lastly, moved to Oregon. It’s taken a bit to get settled, and even a bit more to get into a rhythm. Now that we’re in a bit of a rhythm from week to week, we are going to be sharing so many more vegetarian recipes.

Today, I had a little sweet tooth … I also happened to have a little bit of chocolate & a few clementines. When we book wedding clients, we always send the clients a few salted chocolates, so I knew I wanted to take it that way! That’s when these little chocolate dipped clementines were dreamed up.

Ingredients

  • 6-8 clementines (peeled & sectioned)
  • 3 ounces dark chocolate
  • kosher salt

Directions

This is so stinking easy … Seriously!

  1. Melt chocolate in microwave. Only heat for 20 seconds at a time, stir, then heat for 20 more seconds. Will probably take about a minute total.
  2. Dip each orange segment half way in the chocolate. Shake off excess chocolate (is there such a thing), then lay on a cookie sheet that’s covered with wax paper.
  3. After you have 6 or 8 segments dipped and on the sheet, take a little pinch of salt and sprinkle over the pieces.
  4. Repeat until all segments are coated & sprinkled.
  5. Put cookie sheet into the refrigerator for 15 minutes.
  6. Enjoy!

Why Being A Vegetarian Is Easy

Whenever the topic of vegetarianism comes up with new friends, I typically like to take a back-seat to the conversation. It’s inevitable that I’ll hear things like, “but how do you get your protein?” or “I could totally be a vegetarian if I could eat bacon!” I never judge anyone for their food choices. Ever. If someone wants help or information or recipes for the vegetarian lifestyle, I’m happy to oblige. Obviously, it’s something I believe in … I’m coming up on 4 years! By the way … my responses to those two questions is: DO YOUR RESEARCH! There’s more absorbable protein in plant sources than in meat sources … and I loved bacon too! However, pigs are smarter than dogs, and I just couldn’t imagine knowing that and not caring about eating them. So sad.

Giving up meat was never hard for me. In fact, I had been suffering from severe stomach problems as long I could remember … and once I stopped eating meat, the problem was completely solved. That, within itself, was enough to keep me from eating meat ever again. Being a vegetarian has helped me eat more healthy, whole foods … and most of all, it’s forced me to be more adventurous while cooking and eating. It’s easy, because the food is good.

The only difficulty has been learning to live with a non-vegetarian. Our current situation is this: our home is vegetarian. No meat in the house. If he wants to eat meat outside the house … he’s more than welcome. One time J told me he couldn’t be married to me if I decided to be a vegan. WHAT?! It just couldn’t work. Well, over the past month, I bet 1/2 of our at-home meals have been vegan. Guess what, we’re still married! Take that Mr. Stadick. I never forced him to be a vegetarian … We got into a few fights early on about it. Basically, he told me he’ll never be 100% vegetarian and that I just have to get over it. So I did. I’d obviously love it if he never ate meat again, but it’s not really my business. Our future kids are another story: we fully intend on raising little, nerdy vegetarian kids.

This whole post leads to me this: J and I talked last night about doing a 30 day vegan diet. Once we get moved to Portland, we’re gonna do it. The only exception will be Thanksgiving (I can’t keep my man from enjoying turkey). After reading some amazing vegan blogs … I realized, we don’t really eat much dairy anyway. Everyday things like eggs can easily be substituted with something called a ‘flax egg’ (water & flax seed mixed … forms a gooey egg-like texture), and instead of cows milk, almond or soy milk will do the trick. There are several brands of vegan cheeses … and using nutritional yeast is a great way to get a creamy texture in a dish. Lastly, coconut ice cream is the icing on the cake. It’s vegan … and dreamy!

Vegan Asian Lettuce Wraps! Mmmmmm.

In the next month or so, I’m planning a blog post for links to my favorite vegan/vegetarian blogs, and I’ll be sharing more vegan recipes. I think it’s interesting that more of our friends & family have adopted Meatless Monday and/or vegan food into their diets. I think it’s awesome that people are becoming more aware of their food choices! Kudos to you for taking a stand!

PB2 :: Powdered Peanut Butter

I don’t think I’ve ever had such a reaction to a post on Facebook/Twitter as I did when I mentioned we’ve been eating powdered peanut butter. I mean, I had never heard of it until I was going research on the best smoothie ingredients. But, once we found it, we were hooked.

So, basically … this is just like regular peanut butter, only, you have to add a little water to make it creamy. It’s perfect for smoothies & baking, because working with it in its powdered form is much easier (and less sticky).

When you’re in the mood for some creamy peanut butter goodness, all you do is mix with a little water … a 2:1 water:peanut butter ratio. It’s simple.

There might be other brands out there ??? Not sure, I didn’t look anywhere else because I heard PB2 was the end-all-be-all for powdered pb. So, you can find it here. The have the regular pb and chocolate. I opted for the regular. The smallest order is 4 jars, and costs $25 including shipping. That might seem a bit pricey right outside the gate, but it comes down to $6.25/jar including shipping, and it goes further than a jar of regular pb. The site has tons of recipes too if you’re wondering how you can use it!

If you order it, let us know what you think!!! I think we can start a PB2 movement … whether my dad (a dedicated JIF man) likes it or not! ;)

Black Bean Burger w/ Salsa Blanca & Rice

Everyone stop what you’re doing … Grab a pencil, write this recipe down, then go to the store. This is probably the best thing I’ve ever made. Seriously … even better than the beef wellington I made before I went veg. We love Mexican food in this house … it’s so easy to modify recipes to make them vegetarian. It’s often very fresh, too. I first saw this recipe over on Hello Giggles. I modified it JUST a little bit to use a few ingredients we had at home.

Ingredients:

  • 1 can black beans (drained & rinsed)
  • 2 tbsp bread crumbs
  • 2 tbsp olive oil (I just typed evoo, then refused to be ‘that girl’)
  • 1 tomato (sliced)
  • 1 avocado
  • 2 tbsp mayo (or veganaise)
  • 2 tbsp plain, greek yogurt
  • 1 chipotle pepper (in adobo)
  • 1 tsp hot sauce (we love Tobasco)
  • 2 limes
  • 1 cup prepared rice
  • 2 tbsp chopped cilantro
  • salt & pepper

How to make (makes 2 servings):

  • Preheat oven to 350 (or, in my case, warm a saute pan. Our oven wasn’t working for some odd reason, so I had to cook them in a  pan)
  • Cook rice according to directions on package.
  • Put black beans in a bowl. Use a fork to mash beans … You don’t when them completely mashed, so maybe 3/4 mashed. Then, add breadcrumbs and 1/2 of the oil. Stir together, add more oil & bread crumbs if needed. Consistency should be thick enough to make patties.
  • Split mixture in two. Make two even patties. Put in oven for 20 minutes (or saute in pan for 7 minutes on each side, medium heat).
  • Once rice is done, stir in a little olive oil, juice from a lime, cilantro, and s&p. Stir together, remove from heat.
  • In small bowl, mix together avocado, juice from 1/2 of lime, and s&p.
  • In another small bow, mix together mayo, yogurt, juice from 1/2 a lime, chipotle pepper, and hot sauce (if you’re not into really spicy food, you should omit the hot sauce … you can always add more later if needed).
  • Once everything is done, you’re ready to assemble: black bean patty on the bottom, then place sliced tomato, 1/2 of the avocado mixture and 1/2 of the salsa blanca on top. Serve with cilantro lime rice.
Enjoy!

White Bean Spread & A Yummy Sandwhich

My friends … I think I just found a new best friend in the lunch food department! … White bean spread. I bought a can of cannellini beans this week at the grocery, just because. Today, while looking for sandwich fixins, I decided to experiement. This spread ended up being so flavorful and creamy. I am trying to eat vegan as much as possible during the day, so this bean dip let me satisfy my never ending creamy-savory-obsession.

Ingredients:

  • 1 can cannellini beans
  • 1 clove garlic
  • 1 pinch of herbs de provence (or rosemary/thyme will do, too)
  • 1 pinch of dried basil
  • Salt & pepper (to taste)
  • 2 tbsp olive oil

How to make:

  • Put all ingredients in the food processor, and let ‘er rip. Blend til smooth.
  • Spread on toast, a sandwich, veggies … It’s so much like hummus, so you can use it several different ways.

Vegan Sandwich:

  • Sliced tomato
  • Sliced cucumber
  • Diced onion
  • Romaine lettuce
  • Mustard
  • White bean spread
Enjoy!