Archive of ‘beans’ category

Summertime Eats

Firework sandwiches! Ciabatta, cashew cheese, pesto, roasted zucchini and onions w, spinach and tomato #vegan #veganfoodshare #vegansofig #whatveganseat #veganbloggerVegetable and Pesto Sandwiches w. Cashew Cheese (for the fireworks!)

I’ve been having a very busy summer so far with the kids home and no summer camps lined up. I regret it a little bit each day but we are also having a lot of fun together. We’ve been to the beach, put up a pretty big pool in our yard, saw some fireworks, went to the State Fair and are gearing up for our annual vacation to the Jersey Shore in a little bit.  In between all of this I’ve been cooking up a storm. I have a new museli recipe ready to go, some smoothies, a blended coffee drink, a protein packed tomato sauce that is delicious on pizza and the kids have no idea what’s in it, a kale salad and a quinoa salad. I’m pumped about all of it. I also have to finish my eating out recap of Austin, Tx. I’m still dreaming of Bouldin Creek Cafe and Arlo’s.  In the meantime here are some of our summertime eats from the last month. We’ve been eating quite well and I desperately need to get back to the YMCA! 

Veggie loaded Caesar Salad with a #vegan Caesar Dressing #whatveganseat #vegansofig #veganfoodshare

Veggie Loaded Caesar Salad

Romaine, cucumbers, orange bell peppers, red onions, sunflower seeds, capers, nooch and a Just Mayo based Caesar dressing. This was very refreshing on a hot day.

Vanilla, Peanut Butter, Banana Milkshake #vegan #veganfoodshare #whatveganseat #vegansofig

Vanilla Peanut Butter Banana Milkshake

We enjoyed these Milkshakes after the Caesar Salad above. 

4th of July: field roast sausage, chickpea and zucchini quinoa salad, balsamic kale salad, potatoe salad and baked beans #vegan #veganfoodshare #vegansofig #whatveganseat #veganblogger

4th of July plate

 We celebrated the 4th of July, at home, potluck style with my parents. I made the kale salad and quinoa-chickpea salad along with Field Roast Sausage Rolls and my mom made the potato salad (alway’s leaving some without mayo for me so I can add my own vegan mayo) and some delicious baked beans. You can find the baked beans recipe here



VeganMoFo Post 10

Dinner: Velvet Veggie Soup with Swiss Chard and Cashew Creme. #vegan

Velvet Veggie & Bean Soup w. Cashew Creme and Greens

First off I can’t believe I’ve made it to 10 posts in VeganMoFo. The first year of VeganMofo’s life I think I posted 29 posts that month. The rest of the years I failed miserably at it. I still blame my children. :)

Now onto the post. The weather was middle of August hot a few days ago and now I’m wearing my Herbivore hoodie I picked up while in Portland for VidaVeganCon. I’ve got fall flavors and soup on my mind all of a sudden and I can’t be happier. I freaking love the fall! Weather and food…all of it. With it being hoodie weather and all I needed to make a soup. I pulled both crisper bins from the fridge out onto the kitchen floor and went searching. I found some zucchini and celery from my last co-op box that needed to be used ASAP along with some sweet potatoes in a cabinet drawer. I diced them all small with some onions and garlic, broth and whole peeled tomatoes plus some herbs then added some beans. While it was cooking I knew my kids weren’t going to eat it as is so I decided to blend it all in the vitamix. Reno was intrigued by the beautiful color and agreed to try it. She actually liked it! Miles wasn’t having it which surprised me. I served the soup with a homemade sweet cashew creme and some sauteed swiss chard. My husband and daughter crumbled up some crackers into their bowls.  For my son I mixed some leftover pasta into a bit of the soup and he ate it up! Trickery FTW!

Reno's Lunch: velvet veggie and bean soup, crackers, apple, field roast sausage. #vegan

My daughter liked the soup so much that she immediately asked if she could have it for lunch. I was thrilled! She didn’t want the “green stuff” and I was fine with that since the soup was loaded with veggies and beans. We also had to leave out the cashew cream because we don’t bring nuts to school.  I quickly cooked up a Field Roast Sausage for her this morning and added a pack of crackers and a whole apple. She promised she would eat all the soup and sausage. I hope she did!

I have more ingredients to make this soup again so I’ll be making more today and freezing portions of it for lunches and dinners for all 4 of us. I’m already thinking of what soup to make next!

VeganMoFo Post 7

Reno's Lunch: Her Nonna's Rice and Beans, leftover mini pesto and #vegan cheese pizza, grapes, crackers. #planetbox

Grateful for leftovers!

There are some days when I’m packing lunch that I’m thankful for leftovers. Whether they come from my kitchen or someone else’s. Ideally I would do my weeks worth of food shopping on Sunday. Our weekends are so busy that that doesn’t usually happen so Mondays lunches are a bit interesting. Thankfully my Mother-in-law sent home some Rice and Beans Sunday night and I had 1 extra Mini Pesto and Vegan Cheese Pizza left from a few lunches before. The beans made up the main part of the meal. I gave her 1/2 of the mini pizza and saved the other 1/2 for her brother. We rounded out the meal with the never ending supply of grapes that it seems we have for these past 2 weeks and some crackers. She always has a reusable bottle of water and for the past 2 days I’ve been packing a mini apple juice box. She has been complaining about not having enough to drink. Last year she would come home with an almost full bottle of water so at least we are improving on her rehydrating habits at school.

So far every lunch I’ve sent to school has come home completely finished! I’m really excited about that and I’m sure I just jinxed it!

Black Bean Burger

Dinner: black bean burger, caramelized onions and mixed mushrooms, mesclun greens and chipotle aioli. #vegan #homemade

Black Bean Burger w. Mushroom and Onions

During my daughters last swim lesson of the summer all I could think about was what to make for dinner. I’ve been in a rut lately. We’ve been eating a lot of pasta, Veggie Heaven chinese and Elevation Burger for veggie burgers. I wanted a veggie burger for dinner but didn’t want to eat out yet again so I decided to make my own. I’m so happy I did. It got my creativity flowing again, it was fun, quick and turned out delicious! My nearly 6 year old daughter ate her whole one albeit it wasn’t as large as mine and my husbands. My 2 year old son ate 2 bites of his, which was even smaller then his sisters, and I consider that a success. He still likes food he just doesn’t want to eat it. Its rather annoying and I think part of why I’m in a cooking rut.

Since I made this after a lesson I didn’t have time to write measurements down so there won’t be a recipe today. I’ll add it to the site when I do have a chance to make them again.

I simply mashed a can of drained and rinsed black beans, added some finely chopped raw onions, garlic powder, onion powder, cumin powder, shoyu, bread crumbs, vital wheat gluten, water, salt. Shaped them into burgers and lightly fried them on both sides for a few minutes until browned.

The burgers were served on Sourdough buns from Whole Foods. To dress up the burgers I caramelized onions and mixed mushrooms together and made a chipotle mayo which is just mixing chipotle powder with veganaise and a dash of salt. We topped them off with some mesclun greens. To the side of our burgers, not pictured, were some salty tator tots. You can’t go wrong with a side of tater tots!

Random Eats

Dinner from bottom to top: spinach, mashed potatoes, BBQ pinto bean burger, caramelized onions, BBQ sauce! #vegan #whatveganseat

BBQ Pinto Bean Burger

Whenever I check to see what people are searching for to get to my blog it is usually for a Pinto Bean Burger. It’s definitely one of my top recipes. With that its one of my recipes that I don’t make that often which is dumb because of how simple it is. I had a hankering for a veggie burger the other week so I threw this recipe together in no time. We didn’t have any type of rolls, baguettes, etc in the house so I served it over raw baby spinach, mashed potatoes and caramelized onions. It was then topped with some BBQ Sauce.  Comfort food at it’s best!

Received my @vegancuts order of Obsessive Confection Disorder chocolates.  #vegan

OCD Sampler Pack

A few weeks ago VeganCuts had a sampler pack from Obsessive Confection Disorder. I ordered it immediately! I’ve always wanted to try these chocolates and I’m so glad I did. There were 2 pieces of each confection so it was perfect to share with my husband. I had a hard time deciding which was my favorite. Everyone I tried was my new favorite. Now that we have eaten all of them I can say that I love all of them but I would probably order the OCD Sweet Stix above all others and maybe the Vanilla Bean Caramels next.

Lunch: peanut salad. Mesclun, radish, cucumber, pepper, peanuts, peanut vinaigrette  #vegan #veganfoodshare

Food Co-op Salad

We get organic produce every two weeks and lately it has been loaded with all sorts of salad greens. One week had about 5 different ones in it. I had to make a large salad for lunch that day because there was no way I could store all the greens. It was insane.

Vegan cupcakes at a school bake sale!! (Not mine)

Vegan Cupcakes

We held a bake sale at school for my daughters kindergarten class to raise funds for their end of year picnic. One of the moms made vegan cupakes! That’s right VEGAN CUPCAKES at a school bake sale! There were amazing. The best part was standing outside after school and seeing parents walk out with them saying how great they were most likely not knowing that they were vegan.

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