Author Archives: randy

Quinoa Buddha Bowl

Notes: We both thought this was pretty good.

Ingredients:

1 1/2cup uncooked quinoa
2 tablespoons soy sauce
1/2 teaspoon cayenne pepper
Sea salt to taste
1 lemon (juice)
4 green onions
2 carrots
1 cup broccoli
2 roma tomatoes
1 avocado
1 cup chickpeas

Directions:

Cook quinoa.
Shred carrots and finely chop all other veggies.
Combine the tamari, lemon juice and cayenne pepper in a small bowl then mix with the cooked quinoa.
Add veggies to quinoa and mix..

Source: Based on recipe here.

Sesame Rice Bowl

Notes: Serves 2. We both really like this.

Ingredients:
1 cup (uncooked) brown rice
2 roma tomatoes
3 green onions
1/2 large cucumber
1 avocado
2 tablespoons tamari
2 teaspoons sesame oil
Sesame seeds to taste
Black pepper to taste

Directions:
Cook the rice.
Dice the veggies.
When the rice is done, fluff it with a fork and let it sit to cool.
Transfer the rice to a bowl for mixing. Add the sesame seeds, sesame oil and tamari and toss with the rice.
Add the diced veggies to the rice and gently toss again.

Shepherds Pie

Ingredients:
3 Yukon Gold potatoes, cut into quarters
1 tube Gimme Lean cooked
½ cup rice milk
Cracked pepper to taste
16 ounces fresh or frozen green beans
1 onions, diced
8 ounces mushrooms, sliced
2 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
2 cups cooked lentils (any color)
½ teaspoon ground black pepper
1 tablespoon Bragg Liquid Aminos
6 ounce can tomato paste
1 tablespoon vegetarian Worcestershire sauce

Instructions:
Steam potatoes for 15 minutes, until soft.
Drain and mash in a bowl with soymilk, rosemary and pepper. Set aside.
Steam green beans for 7 minutes, or until bright green and still firm.
Sauté onions on medium heat in a large skillet for 5 minutes, until translucent
Add mushrooms, garlic, and rosemary to the onions. Cook for 5 minutes, until the mushrooms begin to release their juices.
Add lentils, black pepper, and Bragg’s.
Stir in tomato paste and Worcestershire sauce, adding a small amount of water as necessary to combine ingredients.
Place the vegetable meat crumble mixture in a 10-inch cast-iron skillet or casserole dish.
Spread green beans atop mixture.
Spread the mashed potatoes over the top.

Cover with aluminum foil and bake for 30 minutes.

Remove foil and bake another 5 minutes, or until potatoes begin to brown lightly.

Variations: Use frozen peas in place of green beans.

Before going into the oven.

Vegan Kale And Chorizo Hash

Notes: We both liked this. I don’t have measurements for the ingredients.

Ingredients:

Diced potatoes
Fresh kale
Vegan chorizo
ginger

Directions:

In a large skillet, over medium heat sprayed with oil. Add the chopped potatoes and stir occasionally making sure all the potatoes get cooked through. When potatoes are nearly done add the chorizo and ginger. Cook till chorizo is heated through and add kale. Cook till kale softens.

The next time I made it I removed the chorizo from its casing. It wasn’t as good as I remember it being the first time.

Vegan BLT

Notes: I thought it was pretty good. I might forgo the cashew ranch dressing next time. Nova’s not fond of tempeh. The trick is getting the tempeh cut thin and uniformly.

Recipe here.

Migas

Ingredients:
1 onion, chopped
8 ounces mushrooms, sliced and chopped
2 tomatoes, chopped
1 pound firm tofu, drained, pressed with a cloth, and mashed
1 teaspoon turmeric
1/2 teaspoon cumin
1 jalapeno chopped with or without seeds.
4 corn tortillas cut into 1 inch strips and then halved

Directions:
In a sprayed skillet on medium heat toast the tortilla strips till they firm up then set them aside.
Next sauté the onion with a little water or low sodium vegetable broth until translucent.
Add mushrooms, jalapeno and tomatoes. Cook for 7 minutes or until most of their juices have been cooked away.
Add tofu, turmeric, cumin and tortillas squares. Cook for a few minutes, or until mixture is warmed through.
Served topped with salsa and refried beans and corn tortillas on the side.

Smashed White Bean and Avocado Club

Notes:

Ingredients:
2 15-ounce cans white beans, rinsed and drained
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
12 slices multigrain bread
1 small red onion, thinly sliced
1 cucumber, preferably hothouse (seedless), thinly sliced (peeled, if desired)
1 4- to 5-ounce container sprouts (such as alfalfa, radish, broccoli, or a combination)
2 avocados, pitted and thinly sliced

Directions:
In a medium bowl, combine the beans, oil, salt, and pepper. Roughly mash the mixture with the back of a fork.
Place 8 of the bread slices on a work surface. Divide the mashed beans among them. Top with the onion, cucumber, sprouts, and avocado.
Stack the open-faced sandwiches on top of one another, avocado-side up, to make 4 double-decker sandwiches. Top with the remaining 4 slices of bread.
Slice each sandwich in half, if desired, and serve.

Uh Oh


Hmmm. I assume since the lid is too small for the pan it sits too low and got to hot? I don’t know but I’ve done it many times before with no problem.