Author Archives: randy

Hawaiian BBQ: Teriyaki Chickpeas

Notes:

Ingredients:
15 ounces chickpeas, drained and rinsed
¼ cup teriyaki sauce
1 tbsp szechuan sauce
1 tbsp raw sugar (optional)
2 cups cooked brown rice
1 cup salsa

Directions:
Combine chickpeas, teriyaki, szechuan and sugar in a large frying pan. Allow everything to sit and ‘marinate’ at least 5 minutes (the longer the better). Turn heat to medium and cook, stirring regulary or until most of the liquid has absorbed, about 10 minutes. Spoon chickpeas over rice and top with fresh pineapple or mango salsa.

Source: The Happy Herbivore Cookbook

Vegan Italian Sausages

Notes:

Ingredients:
½ cup pinto beans
1 tsp garlic powder
1 tbsp onion powder
2 tbsp italian seasoning
½ cup textured vegetable protein (TVP)
½ cup vital wheat gluten
1 tbsp fennel seeds
¼ tsp black pepper
a dash of red pepper flakes
1 tsp paprika
¾ cup water
2 tbsp low sodium soy sauce

Directions:
Crush fennel seeds into a powder using mortar and pestle, set aside. Pulse beans a few times in a food processor or mash manually with a fork until no whole beans are left. Combine beans with all dry ingredients (add red pepper flakes to taste, a little goes a long way) and soy sauce in a large bowl. Mix with your hands to ensure even distribution. Add water and then knead dough about 10 times and set aside. Grab 5 rectangular shapes of foil and prepare your steamer (turn it on and get it ready). Divide dough into 5 equal parts and, using your hands, shape it into a log on the tin foil. Wrap each piece tightly in tin foil, twisting the ends to close. Steam for 40 minutes.

Source: The Happy Herbivore Cookbook

Chick Pea Tacos

Notes:

Ingredients:
15 ounces chickpeas, drained and rinsed
1 tbsp tamari
2 tsp lemon juice
1 recipe taco seasoning
8 whole taco shells

Directions:
Preheat oven to 400F. Whisk tamari, juice & spices together. Add rinsed chickpeas and toss until well and evenly coated. Place chickpeas on tray, spray with oil and bake 20-25 minutes, until crunchy. Assemble tacos with chickpeas, arugula or lettuce, tomatoes and eat.

Source: The Happy Herbivore Cookbook

Pure Maple Syrup

We have 3 giant Maple trees in our yard that cause us nothing but grief and I’m paying nearly $10 for a itty bitty bottle of syrup.
If the trees put out as much syrup as they do leaves, helicopters, little red berry things and surface roots, I’d be a rich man.

Instant Vegan Alfredo

Notes: I used whole wheat pasta shells we had on hand. Served it with steamed broccoli and a toasted whole wheat “skinny” bun. Nova didn’t care for this. I thought it was ok.
Edit: We both like this alfredo sauce better.

Ingredients:
12 ounces silken tofu
1 cup plant-based milk
¼ tsp nutmeg
⅛ tsp garlic powder
⅛ tsp onion powder
½ cup nutritional yeast
2 tbsp whole wheat pastry flour
2 cups whole wheat pasta, cooked

Instructions:
Blend tofu with non-dairy milk, nutmeg, garlic, onion and a light dash of cayenne pepper (optional, or alternatively, add a drop or two of hot sauce) until smooth and creamy. Transfer mixture to a saucepan and whisk in nutritional yeast, flour and 1 tbsp vegan Parmesan. Cook over medium heat and allow to thicken. Taste, adding salt and black pepper to taste and adjusting other seasonings (more Parmesan, more garlic, etc) as desired. Toss with 2-3 cups of cooked whole wheat or brown rice pasta and vegetables if using. Serve immediately.

Source: The Happy Herbivore Cookbook

Vegan Jambalaya

Notes: We both thought his was pretty good. I made more rice than the recipe called for and served it separate instead of mixed with. I chose vegetable broth instead of water. I used 3 links of Tofurky Kielbasa for the sausage.

Ingredients:
4 meatless sausages, sliced
1 large red pepper, chopped
2 stalks celery, chopped
1/2 yellow onion, chopped
2 garlic cloves, minced
1 tsp dried oregano
1/2 can fire roasted diced tomatoes
1/2 cup water or vegetable broth
1/2 tsp salt
1/2 cup brown rice
1 1/2 cups water

Directions:
Bring the rice and water to a boil on the stove. Once boiling, cover and reduce heat to low. Cook for 30 minutes or until rice is tender. Fluff with a fork and set aside.

Spray a large pan with cooking spray. Heat pan over medium/high heat and then add sliced (or crumbled!) meatless sausages. Cook for five minutes, stirring with spatula. Then, add chopped onion, celery and bell pepper. Cook for 6-8 minutes until onion is translucent and soft. Add garlic and saute 30 more seconds.

Pour in diced tomatoes and water (or broth if using). Add salt and oregano. Bring to a simmer and let cook for 5 minutes or so until most of the water evaporates. Add rice and stir well to combine.

Source: http://www.eatliverun.com

It’s Guacamole, It’s Hummus, It’s…


It’s Guacamole, It’s Hummus, It’s… Guacamus.
Ok it really wasn’t for dinner but just a snack.

This recipe is easy to remember as it’s all 1s.

1 can chick peas
1 avocado
1 adult handful cilantro. Use a man’s hand if you really like cilantro.
1 garlic clove plus another 1
1 Tbsp olive oil 3 times
1 dash of sea salt
1 5 second increment of shaking red crushed pepper
Mix in food processor for the length of time it takes you to say “This Guacamus is going to taste absolutely awesome” 1 time. (This step may very depending on the speed of your processor and how fast you speak)
Serve with 1 bag Pita Chips.