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
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! :)
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 chopped1 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! :)
