Baked tempeh salad wrap w/baked sweet potato fries and spicy veganaise fry dip.

Alright, So tonight’s dinner was a page out of something like a Betty Crocker recipe book. I felt like this was something a little housewife in the 60’s would have made for her family for some reason!

Tonight’s dinner: Gardein Beef-less tips with broccolini, peas, and fusilli pasta, in gravy.

• 1 1/2 cups uncooked Fusilli pasta (spiral)
• 1 pkg Gardein’s frozen beef-less tips
• 1 cup fresh broccolini chopped into 1/2 inch pieces
• 1/4 cup frozen peas
• 1/4 cup sweet onion finely chopped
• 1- 1 1/2 tbsp chopped garlic (I like garlic so I put in the 1 1/2 tbsp)
• 1 1/2 cup vegetable stock
• 1 tbsp braggs liquid aminos
• 2 tsp nutritional yeast
• 1 tsp vegan Worcestershire sauce
• 2 tbsp flour
• 2 tsp apple cider vinegar

In large pot, cook pasta till nearly done. Drain and set aside

In large saucepan, heat 1 tbsp oil and brown beef-less tips on all sides on med-high heat. Turn down heat to med and add chopped onions. Continue cooking till onions are soft and translucent. Add chopped broccolini, peas, and chopped garlic. Add 1 cup of vegetable stock, cover and cook 10 minutes.

In separate saucepan, heat remaining veggie stock. Slowly whisk in flour and nutritional yeast until fully incorporated and there are no lumps. Add the braggs, Worcestershire sauce, and apple cider vinegar, and stir till mixed. Gravy should start to thicken. If too thick, add more vegetable stock or water, if not thick at all, slowly add more flour, stirring constantly until the desired thickness. 

Add pasta to the beef-less tips and vegetables. Pour gravy over top and mix until pasta and gravy are fully mixed with beef and veggies. Serve hot and enjoy!

Very much Oliver approved! Two bowls later and he was still asking for more! Except I don’t think he was a huge fan of the peas :( 

(forgot to take a picture before we started eating, so I leave you with what was left in the pan and Oliver’s empty bowl

findvegan:

Crispin Hard Apple Cider at Gather Restaurant in Berkeley, California

Now I LOVE Crispin’s hard apple ciders. But I ALSO still eat honey (don’t give me flack!). So this makes me torn.

Not all of Crispin’s hard ciders are 100% vegan due to the use of honey as an ingredient. But if you don’t mind eating honey, these are a MUST! And if you have the chance to try the Staggar Lee, DO IT! It was the best $6 I have spent in a very very long time.

Barnivore has a little information about which of their drinks are vegan and which are not (again, only if you DO NOT eat honey. If you do, then you can enjoy all of Crispin Ciders fresh hard cider drinks!). You can find Crispin’s at your local Whole Foods Markets

just finished icing these bad boys!

Vanilla pistachio cupcakes with rose water icing.

recipe, eventually!

(note: and, as someone pointed out on my facebook, those ARE pistachios and NOT moths on top of the cupcakes, and they ARE mini cupcakes, not just giant pistachios)

healthytots:

Macaroni and Cashew Cheese Bake

This is jazzy vegan version of my childhood favorite, macaroni and cheese with cut up hot dogs. 

Cashew Cream Sauce

Adapted from the Epicurean Vegan

• 1 1/4 raw cashews
• 3/4 cup nutritional yeast
• 1 tablespoon dry minced onions
• 2 teaspoons garlic powder
• 2-3 teaspoons salt
• 1/8 teaspoon pepper
• 3 1/2 cups unsweetened soy milk
• 3 tablespoons cornstarch 
• 1/4 cup canola oil
• 3 tablespoons red miso 
• 2 tablespoons lemon juice

Place cashews in a food processor and grind into a fine powder, being careful not to turn into a paste. Add nutritional yeast, onion, garlic, salt and pepper and pulse a few more times to incorporate. 

Next add soy milk, cornstarch, and oil in a thick bottomed sauce pan and bring to a boil. Lower heat to a simmer and stir occasionally until cornstarch is dissolved, about 10 minutes.

With the food processor running, gradually add the milk mixture to the cashews. Blend until smooth, about 2 minutes. Next blend in miso and lemon juice. 

• 16 ounces of whole wheat rotini, cooked al dente
• 1 cup veggie dogs, sliced (about 4)
• 1 cup broccoli florets, steamed

Mix pasta, veggie dogs, broccoli, and cashew cream together. Pour into a greased 13x9 inch casserole dish. 

Cheezy Biscuit Topping (optional)

• 2 cups Bisquick Heart Smart baking mix
• 1 cup unsweetened soy milk
• 1 teaspoon distilled white vinegar or lemon juice
• 1/2 cup cheddar style Daiya
• 1/2 teaspoon garlic powder

Before starting the cashew cream sauce, mix together the soy milk and vinegar/lemon juice and set aside for at least 10 minutes. Combine baking mix, soy milk, Daiya, and garlic powder then spoon on top of macaroni casserole. 

Bake in a 350 degree oven for about 25 minutes, until biscuits are cooked through. 

If you chose to omit the biscuit topping just sprinkle a handful of whole wheat breadcrumbs on top before baking. 

MUST MAKE!

(via fuckyeahcompassion)

did-you-kno:

Source

Look carefully.

• Plant based diet
• high soy consumption
• whole grains
• turmeric
• nuts

Looks like a good thing to me!

Dinner tonight:

‘Chicken’ Salad and Sweet Potato soup

‘Chicken’ Salad

• 1 1/2 cup cooked/canned chickpeas (garbanzo beans)
• 1 stalk celery, diced (I cut mine very fine)
• 1/4 cup sweet onion, diced same size as celery
• 3 tbsp finely chopped green onion
• 2 heaping tbsp chopped cilantro
• 1 tbsp pickle relish OR 1 tbsp finely chopped pickles w/ 1tsp apple cider vinegar
• 2 tsp lemon juice
• 4 heaping tbsp vegan mayonnaise (I used Veganaise)
• 1 tbsp mustard (I like spicy mustard!)
• 1 tsp tumeric
• 1 tsp paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• pepper to taste

• 1 cup loose arugula or spinach

Take pre cooked/canned garbanzo beans(chickpeas), and in a medium sized mixing bowl, mash beans with potato masher or back side of a fork till still fairly chunky, but most of beans are smashed. Add all other ingredients with the exception of the arugula, and mix well. 

Plate your arugula and add a heaping pile of your ‘chicken’ salad on top.

Sweet Potato soup

• 2 tsp olive oil
• 3 cups peeled and chopped sweet potato
• 1 cup carrots, chopped into about 1/2 inch slices
• 2 large shallots, sliced
• 2-4 large cloves of garlic (I like mine garlicky so I added 4)
• 2 1/2 cups vegetable stock or water
• 2 tsp liquid aminos or soy salt
• parsley for garnish

In large pot, heat oil over med-high heat. Add shallots and saute till starting to brown. Add carrots and cook for about 4 minutes till carrots just start to brown. Make sure to stir and not let shallots burn. Turn down heat to med, add chopped garlic, 1/2 cup veggie stock, and cook for 5 minutes. Add sweet potatoes and the rest of the stock. Cover and cook for 45 minutes or till sweet potatoes and carrots are super soft. In batches take soup and blend till smooth. Return to pot, bring heat back to med-high, heat through. Stir in liquid aminos, and cook for 3 minutes.

Voila! Super simple and super tasty dinner!!

The soup was certainly Oliver approved tonight! 2 bowls AND he finished mine!

WARNING!! Lots of swearing and alcohol use. ENJOY!!

My Drunk Kitchen