Posts Tagged ‘veganmofo 2013’

VeganMoFo Post 13 {recipe}

Dinner: BBQ Seitan and Mushroom Tacos w. Broccoli Carrot Slaw and Lime Marinated Apples. Side of Rice and Beans. #vegan #vegantacos #tacocleanse

BBQ Seitan and Mushroom Tacos

I’ve had taco’s on my mind since our demo at the Bethlehem VegFest a few weekends ago where I made my new Soy-Lime Seitan Tacos. I’ve been coming up with a bunch of ideas for not so common taco options. My latest is what you see above. Seitan, mushrooms and a healthy dose of BBQ Sauce all topped off with a slaw.

This meal came about on one of those nights where I don’t know what to make and just sorta wing it as I go along. I have a lot of fun cooking like that. This particular night my husband took the kids on a walk to their Capoeira school. After dinner my husband said the reason he leaves the house with the kids when I’m cooking is because of how good the dinners are those nights. I’ll take that as a compliment although I think it could go both ways ;)

This recipe is all about approximations. Want more mushrooms? Add more. Less BBQ Sauce? Add less. You’ll get the idea.

BBQ Seitan and Mushroom Tacos w. Broccoli-Carrot Slaw and Apples

1 tablespoon olive oil
2 cloves of garlic, minced
1 small onion, medium diced
8 oz sliced seitan, homemade or store bought
1 cup sliced cremini mushrooms
1/4-1/2 cup of your favorite BBQ Sauce, we used Annie’s Original

1/2 cup favorite vegan mayo
1 heaping teaspoon whole grain mustard
1-2 teaspoons apple cider vinegar
1-2 teaspoons agave syrup
pinch of salt
1/2 a bag of Trader Joe’s Broccoli-Carrot Slaw

1 apple, thinly sliced
2 teaspoons lime juice

1 package small tortillas, heated until warm, I used wheat-corn tortillas from Trader Joes. I loved them!

Heat the olive oil in a medium sized saute pan over med-high heat. Add the garlic and onions and cook for 2 minutes. Add the seitan strips and mushrooms and cook until nicely browned and most of the liquid the mushrooms may release is gone, 5-7 minutes. Lower the heat and stir in the BBQ Sauce and heat about 2-3 more minutes to combine the flavors.

In the meantime using a medium sized bowl mix the vegan mayo, whole grain mustard, apple cider vinegar, agave syrup and salt until combined. Add the 1/2 bag of broccoli-carrot slaw and stir to combine. Set aside.

In a small bowl combine the apple slices and lime juice.

To assemble: place a heated small taco size tortilla on a plate and place a big spoonful of the seitan and mushroom mixture, top with smaller portion of slaw and add a few thinly sliced apples on top. Serve.

Can make 6-8 tacos.

VeganMoFo Post 11 {recipe!}

Dessert #1: almost raw chocolate coconut pudding! #vegan

Chocolate Coconut Pudding

I mentioned a month ago how my darling husband gifted me with a machete for my birthday. Just so I can open young coconuts for him and the kids. How sweet of him to be thinking of me. The whole machete thing has been working out though. Once every week or two he takes it out of the closet and hands it to me to open our latest coconut that the kids begged me to buy at Whole Foods. The thing cuts through coconuts like a dream. Drinking the coconut water from an actual coconut instead of the tetra packs of them is 10x better tasting. My problem has been what to do with the young coconut meat that is left inside. I don’t like it as is. It has to be turned into something and my first though was why not a pudding? We love pudding and most of the time I made a chocolate coconut pudding out of canned coconut milk so why not use this fresh coconut meat? I set out one night to make it and it was perfect. The second time I made it it was perfect again. The kids get so excited now at the though of this Almost Raw Chocolate Coconut Pudding. Here is our recipe!

Almost Raw Chocolate Coconut Pudding

1 cup fresh young coconut meat
1/3 cup cocoa powder
1/4 cup agave syrup
2 teaspoons vanilla extract
coconut water to blend. I start with 1/4 cup.
pinch of sea salt

Combine all the ingredients in a high-speed blender and blend until smooth. Transfer to a bowl and cover with plastic wrap pressing it against the pudding so it doesn’t create a skin on top. Place in the fridge for a few hours or over night until thoroughly chilled. Serve and enjoy.

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 8

Reno's Lunch: Pasta Primavera, rosemary focaccia, apple banana pouch, nectarine. #vegan

The main part of this lunch box was dinner the other night and it was all eaten by trickery…I mean lies. I realized a while ago that I spend a good part of my day telling my children lies. Just little ones. Nothing that will do any harm. Most of those lies come around dinner time. I lied to Reno the other night when I made Pasta Primavera for dinner. The recipe for that pasta is basically my Mushroom Cream Sauce recipe subbing mixed veggies instead of the mushrooms. Although I would have kept the mushrooms in the recipe if I had any. That night I used broccoli, carrots and zucchini. For the herbs I just used some dried rosemary. When I make any of my versions of this recipe I will just give her butter and nooch. She wasn’t around when I was cooking the sauce this night so when dinner was ready I just gave it to her as is and told my little lie of how it was just a butter and nooch, 2 of many ingredients in the recipe, pasta dinner with some veggies. She gave me a skeptical look but tried it and really liked it. Thats when I came out with the truth and told her what it really was. She had a look of great shock on her face. I think the shock was because she liked something she usually would say no to without even trying it. Well it was a successful lie and I have no regrets telling it to her.

To finish out her Planet Box lunch box I gave her a piece of Trader Joe’s Rosemary Focaccia with some Earth Balance, an apple and banana pouch and one of the best nectarines I’ve tasted so far this year. Lucky girl!

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!

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