Fiesta Quesadillas

Quick Lunch:

4 servings

4 Gluten free rice wraps

4 slices chao coconut cheese 

1/2 cup corn

1/2 cup pinto beans

2-3 tbsp tomato paste

1-2 tsp hot sauce

1/2 tsp cumin

1 tbsp chilli powder

1/2 tsp salt

1 tbsp tamarind paste

2 tsp sherry vinegar

1 zucchini chopped

1/2 tsp garlic powder

1/4 cup water

1 tbsp chopped cilantro

Garnish/toppings

1/2 cup chopped red cabbage

1 bell pepper sliced

In a pan, heat corn, beans, zucchini, water, and tomato paste. Add seasonings and sauces except cilatnro.  Once heated, add the cilantro and turn off the heat, mix well. 

Prepare garnishes/toppings. 

Heat a rice wrap in the microwave or toaster oven, with 1 slice cheese on top till the cheese melts.  Spoon 1/4-1/3 cup of bean mixture on top, top with some cabbage and sliced bell pepper, and fold in half :) 

Pasta, Quesadillas, and Moo Shu Veggies with a twist

First of all, I have to mention that Chao cheese is now available in Logan, Utah, and it is by far the most amazing vegan cheese (apart from home made) I've ever had.

It's made from coconuts and other things, but wow!

I think I ate the whole block in 1-2 days... I know.

Quesadillas:
Gluten free spinach wraps
Chao cheese
Beyond meat chikn strips
homemade tomatilla salsa
hot sauce

Pretty self explanatory, but this is a super lazy meal for sure.  Grap a tortilla, put the cheese down, the strips and microwave for 1 minute, take it out and put a few spoons of salsa over top and fold the tortilla over, voila and eat with hot sauce if wanted :)

These also work good just with cheese, but too easy to eat like everything in one go, so probably best to put some good fillers in it :)

Pasta:

I made two versions of pasta over the past 2 days.

Red Pepper Pasta:
1 tbsp olive oil

2 gloves garlic

1 red pepper chopped
1 zucchini chopped
1/2 tsp dried basil
1/2 tsp oregano
1/4 tsp red pepper flakes
1/8 tsp black pepper
1/2 tsp salt
1 tsp agave
1 tsp sherry vinegar
1 can of tomato sauce
1 tsp hot sauce
nutritional yeast

1/2 package of dried penne prepared


Saute garlic in oil, add red pepper and zucchini.  Add the seasonings through tomato sauce.  Let simmer until the sauce is fragrant and the flavors had integrated.

Add to the cooked pasta and sprinkle with red pepper flakes, pepper and nutritional flakes
I like things on the hot side-- so you can always adjust this to what you feel like.

Mexican-ish Pasta:
1/2 can of pinto beans
1/2 can of corn
2 cloves of garlic
1/2 chopped onion
1/4 tsp basil
1 tsp fresh parsley
1 tbsp olive oil
1/2 tsp oregano
1 tsp sherry
3-4 tbsp tomato paste
1/3 cup of water
1/2 tsp salt
kalamata olives
nutritional yeast

1/2 package of dried penne prepared

Saute garlic, onion, beans, corn in the oil until the onions are transparent.
Add the rest of the ingredients until the sauce is fragrant and the tastes have absorbed.

Add to the pasta, and top with kalamata olives, and nutritional yeast.

if I had had cilantro and kale I probably would have added it as well :)

Moo Shu Gardein with Pineapples
1/2 package of Gardein 'Beef' chunks
1/2 head cabbage sliced
2 tbsp sesame seeds
2 tsp sesame oil
1 tsp sherry vinegar
2-3 tbsp liquid aminos
1-2 tsp black bean sauce (found in asian food section)
1 tsp hot sauce
1 slice of pineapple chopped (middle removed)
1/2 tsp salt
2 cloves garlic minced
1 tsp minced ginger

Gluten free spinach wraps

Fry ginger and garlic in sesame oil.  Add the other sauces and liquids then add the gardein.  Saute for a few minutes then add the pineapple. Saute for 2-3 minutes than add the cabbage.  If liquids seem less, add tsp at a time of black bean sauce, and liquid aminos.  Heat until the cabbage becomes soft, and add sesame seeds.  Remove from heat.

Heat the wraps and then stuff the cabbage mixture into the wrap and use soy sauce as dip.

And I also made cookies:

Chocolate chip cookies:
 2 cups flour, 1 cup sugar, 3/4 cup coconut oil, 1 tsp baking soda, 1 tsp salt, 1/2 cup chocolate chips (I used homemade...  just melt cocoa butter-- 1/3 cup and mix in lots of cocoa powder-- maybe something like 1/3-1/2 cup and some agave--2-3 tbsp and then let dry at room temp) 1/3 cup of silken tofu, 1-2 tbsp agave and 1 tsp vanilla extract. 350 for 8 minutes.

-- copied from my fb page.  



Okay off to bed, goodnight everyone! :)

Eggplant tacos

Super easy, super delicious!

Eggplant tacos
Serves 7 or more

taco 'meat'
2 eggplants
3-4 zucchinis
2 tomatoes
1 onion chopped
4 cloves garlic chopped
1 tbsp oil
1 pckg taco seasoning OR 2-4 tbsp chilli powder 1 tbsp paprika 2-3 tsp cumin powder 1-2 tsp salt or veggie bouillon, pepper... can also add soy sauce, a bit of agave, onion powder.. have fun with it :)

1 package of corn tortillas

Additional Adornments::
1 tomato chopped
guacemole or avocado
6 leaves of lettuce chopped
1-2 cups cooked rice
plain vegan yoghurt
ketchup
and or any other ingredients you may like on your tacos

Chop all eggplants through tomato in a food processor to make it easy.

Sautee onion in oil with garlic until transparent, add zucchinis through tomatoes (all within filling ingredients) to cook
and season with taco seasonings.

Add mixture to corn tortilla and adorn with chopped tomato, lettuce, ice... ketchup whatever you like to eat with tacos :):)

Jalapeño Hummus Quesadillas

I haven't been that great lately at making proper meals. My last final was yesterday and now I have a proposal to really hash out and get done asap.  It's due in 10 days, and proposal writing is a whole new endeavor on my end.

Breakfast was the same old chia plus chocolate plus apples.  See  Busy Mondays for the recipe.

Today I put closer to 3 tbsp of cocoa powder and it was amazing, so chocolatey.  Somehow I've misplaced my stevia.. so I haven't been using it, but apparently with enough cocoa powder it's still amazing.

Lunch I was super lazy today, I had 3 half face toasted sandwiches with coconut peanut butter and vegan chocolate chips.  I know, what can I say, finals.

Dinner I had made some very easy

Jalapeno Hummus Quesadilla
makes 1 quesadilla

1 brown rice tortilla (I use Food for Life brand)
2 tbsp of Jalapeno garlic havarti 'cheese' (Daiya brand)
1/2 zucchini sliced thinly
1/2 tomato chopped
2 tbsp of Jalapeno cilantro hummus (Hope Foods brand)
2-3 tbsp salsa (I thought I had some, turned out I only had tomato sauce, I know completely college student of me, but I used it, and it was actually pretty good as a dipping sauce)

Spread the 'havarti cheese' on half of the rice tortilla.  Place the zucchini and the tomato pieces on the other half.  Put it in the oven on 'broiler' for 3-4 minutes or when the 'cheese' starts to melt/bubble.  Remove from oven, sweep the vegetables atop of the cheese and add the hummus to the empty side of the tortilla, close the tortilla, put it onto a plate and serve with salsa -- or in times of no salsa, tomato sauce will do :)

Hopefully I will find my battery charger for my camera sooooon 

Tuscany Tempeh

Tuscany Tempeh
3 servings
3/4 onion chopped
1 package of tempeh cubed
1 head broccolini chopped
1 zucchini chopped
1/2 can of tomato sauce

2 tsp oil
1 tsp cumin powder
2 tsp braggs
2 dashes garlic powder
1 1/2 tbsp of chili powder
1/2 tsp of thyme
1/2 oregano
1 tbsp of lemon juice

Fry the tempeh and onion in the oil until tempeh becomes lightly browned.  Add the seasonings.
Stir until well coated.  Add the broccolini and zucchini when the vegetables become softer, add the half of a can of tomato sauce.  Let it cook until it gets warm.

Turn off burner and serve, can be served with rice, bread, pasta or tortillas or potatoes.

I had this for lunch today and ate it with ciabatta bread :)  it was amazing and very easy to make.

A Vegan Easter

My mom hosted a potluck today, and I helped in figuring out what we should make as the main dish.

We decided on some Indian dishes:
Dal and tikka masala made with tempeh


(Dal) Zucchini lentil soup

Serves 8 (we doubled the recipe)

3/4 c lentils
4 cups of water
2 tsp ginger
1/2 tsp turmeric
1 tsp salt
2 cups chopped zucchini

1 tbsp oil
1/8 asafetida powder (hing)
1 tsp cumin seeds
3/4 cup of onion
1 cup tomatoes chopped
1/2 tsp cayenne pepper
1/2 tsp garam masala
1 tsp garlic powder
juice of 1/2 lemon
1/4 cup cilantro chopped

Fry onions in oil with hing, cumin seeds, tomatoes, ginger, turmeric, salt and garam masala.

Add all ingredients in a slow cooker except for lemon and cilantro.

Cook on high for 2 hours, and low for a few more if needed.

Add the cilantro and lemon after the slow cooker is turned off.


Tikka Masala with Tempeh
5 servings

8 oz tempeh cut into strips
2 tomatoes chopped or can of crushed tomatoes
1 cup coconut milk
2 garlic cloves
1 onion
2 broccoli heads
1 tbsp fresh ginger
1 tbsp tomato paste
1 1/2 tsp cumin
1 tsp smoked paprika
1 tsp agave
1/2 tsp salt
1/4 tsp turmeric
1/4 tsp chile flakes

Fry onions, tempeh, garlic, ginger, cumin, salt and turmeric in a pan. Than add all of ingredients
into slow cooker, cook on low for 4 hours

-- Vegan sour cream can be added for extra thickness
or coconut cream

Green Salad
8 servings
1 green pepper chopped
1 cucumber chopped
2 tomatoes diced
4 radishes sliced
2 heads of romaine lettuce
Dressing of choice :)

We also made a lot of rice to go along :) as well as...

Banana Bread
(1 pan 12'' x 6")
3 large overripe bananas
1/2 cup ground flaxseed mixed with half of a cup water
1/2 cup oil
3/4 cup sugar
2 tbsp molasses
3 cups flour
1 tsp baking soda
1 tbsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp salt
1/4 c maple syrup

Preheat oven to 350 degrees F.
Mash bananas in a large bowl, add flaxseed mixture after soaking for a few minutes,
add oil, sugar, molasses, seasonings (only half tbsp of cinnamon) and baking soda.

Once well mixed, add flour.

After flour is distributed into batter, pour into oiled pan.  pour maple syrup atop in a zigzag motion across, and add the rest of the cinnamon as well.  A spoon can be used to mix swirl it in further.
Bake for 45 minutes



My sister in law made an amazing vegan chocolate cake with coconut frosting, inspired by:
http://kitchentonirvana.com/2014/01/09/chocolate-cake-with-maple-coconut-buttercream/


HAPPY EASTER :):)