Category: Recipes I Have Tried

[Veganized] Chef Boyardee Spaghetti Dinner

Ingredients:

* 2 lbs (1 kg) canned peeled tomatoes, or fresh if they’re in season
* [veggie broth for wautéing]
* 1 cup (140 g) diced onion
* 1 1/2 teaspoons salt
* 1/2 cup (70 g) diced carrot
* [meat substitute: chopped walnuts or mushrooms or lentils or eggplant or zucchini or tofu or tempi or quinoa or edamame or canned green jackfruit (rinsed & chopped) or cauliflower, etc]
* 1 teaspoon freshly ground pepper
* 5 medium basil leaves, sliced into strips
* 1/2 cup (40 g) sliced mushrooms
* 8 ounces (225 g) dried spaghetti
* 3 tablespoons (20 g) vegan parmesan (nutritional yeast mixed w/ italian herbs & panko bread crumbs), plus more for garnish

[OPTIONAL:  beet powder, lemon juice, coconut sugar, spicy V8 juice, smoked paprika, tabasco.]


Instructions:

Chop up the tomatoes, then put them through a food mill or press them through a conical sieve. You want to separate all the juice and pulp from the seeds (a wooden pestle is handy if you use a conical sieve, or it’s possible to press so hard that you break your spatula). Set the tomato sauce aside and discard the seeds.

Heat the veggie broth in a deep saucepan over medium heat. Add the onion and sprinkle it with some salt. Cook, stirring frequently, for about 3 minutes. Turn the heat down if the onions start to brown.


Add the carrots and cook for another 5 to 6 minutes, or until the onions are soft and translucent.

Add the meat-substitute and break it up into small pieces. Sprinkle salt and the pepper over it. Cook for 10 to 12 minutes.

Stir in the tomato sauce and the mushrooms. Raise the heat a bit and bring the sauce to a boil. Let it boil for a few seconds, then reduce the heat to a simmer. Place the lid on the pot, slightly ajar and let it cook for about 40 minutes.


After the 40 minutes are up and the sauce has thickened, stir in the sliced basil, put the lid back on (ajar), and cook for another 5 minutes.

Cook the spaghetti according to the package’s directions. Drain it and return it to the pot.

Add the vegan parmesan. Toss to combine.


Dish up the spaghetti and ladle the sauce over it. Sprinkle it with more vegan parmesan and serve it forth.

The BEST Vegan Sushi Bowl – I Could Eat This Everyday!!!

https://youtube.com/watch?v=cX54Rv-6SXM&si=6Q37W8dZfBL2bPti

INGREDIENTS
* 2 C sushi (white) rice (can use precooked jasmine rice)
* 1/4 C (unseasoned) rice vinegar for each cup rice (that’s 1/2 C for this recipe)
* powder your Nori sheets in blender
* shredded carrots
* shredded purple cabbage
* bell pepper
* Persian cucumbers
* red onions or scallions
* mango (fresh or defrosted)
* tiny slices jalapeño
* avocado
* cilantro
* sesame seeds

SAUCES
* low sodium sweet chili sauce (recommended)
* Calif brand teriyaki balsamic
* low sodium soysauce
* coconut aminos

Red Lentil Pizza

INGREDIENTS:

1 CUP WATER

1 CUP SPLIT RED LENTILS

1/2 TABLESPOON PIZZA SEASONING

1 TSP SALT

TOPPINGS:

2 TABLESPOONS OF TVP SOAKED IN 2 TABLESPOONS WATER &  SEASON WITH PIZZA SEASONING

1/4 CUP PIZZA SAUCE

1/4 CUP CHOPPED RED PEPPERS

1/4 CUP CHOPPED ONIONS

1/2 TABLESPOON NOOCH (nutritional yeast)

INSTRUCTIONS:

RINSE LENTILS IN COLD WATER FOR 2 MINUTES

ADD THE FIRST 4 INGREDIENTS INTO A HIGH SPEED BLENDER AND BLEND TILL SMOOTH.

POUR INTO A PREHEATED SHALLOW OVEN-SAFE PAN ON MEDIUM TO MEDIUM LOW HEAT (you use a small amount of cooking spray to make sure it doesn’t stick).

COOK ON MEDIUM HEAT FOR ABOUT 15 MINUTES OR WHEN YOU CAN LIFT THE EDGES.
 
ADD YOUR TOPPINGS AND BAKE IN A PREHEATED OVEN @350 FOR ABOUT 15 MINUTES TO 20 MINUTES

SERVES 2 PER SERVING

CALORIES 442

PROTEIN 32

FAT 2.4 MG


What Is Umami — How To Cook Food With Umami

Everything you need to know about the fifth element of taste.

https://www.delish.com/kitchen-tools/a41406724/what-is-umami/?utm_source=google&utm_medium=cpc&utm_campaign=arb_ga_del_md_pmx_hybd_mix_us_17932682864&gad_source=1&gclid=CjwKCAjwtqmwBhBVEiwAL-WAYTIAnSvnghUGsGIuH0m0eduCZ7sngKOeGKmyzHQD2BIqbosroCoC3hoCGNgQAvD_BwE

Plant-Based Burger-Building Guide – PLANTSTRONG Foods

https://plantstrong.com/blogs/plant-strong-recipes/simple-plant-based-burger-building-guide

PLANTSTRONG Foods
MAY 22, 2023
PLANT-BASED BURGER-BUILDING GUIDE

BUILDING YOUR BURGERS:


1. Pick your bean base (you will need 2 cups COOKED):

Black beans
White beans
Kidney beans
Chickpeas
Lentils (any color)
Split peas
(Really any kind of bean you find would probably work here – use your imagination!).

2. Pick your starch (you will need 1 cup):

Brown rice, cooked – this is our ‘go-to’ starch but you can also use:

Dry whole wheat bread crumbs or whole grain gluten free bread crumbs
Uncooked rolled or old fashioned oats
Quinoa, cooked
Millet, cooked
Amaranth, cooked
Buckwheat, cooked

3. Pick your vegetable (or a few vegetables) and saute them for a few minutes:

Finely dice them! If you pick two vegetables, you’ll want to decrease the amount you use by about half. For example, if you use carrots AND celery, use 1 rib of celery and 1 carrot stick.  For three vegetables, you’ll want to use about ⅓, etc., etc.

Celery, about 2 ribs
Carrot, about 2 sticks
Onion, about 1 small onion
Mushrooms, about 1 cup
Jalapeño, 1 or 2 fresh depending on how spicy you like your food
Once diced, heat a skillet and cook vegetables for a few minutes to soften up. Add a splash of veggie broth or water to keep from sticking.

4. Choose your spices

Our general rule is to evenly coat whatever we are making with spices or herbs, or if using dried herbs/spices, start with ¼ teaspoon and go from there. Taste as you go to get a combination that works for you. This list is not even close to comprehensive, but remember – get creative! Italian burgers? Mexican burgers? Jamaican-jerk burgers? Whatever you can dream up!

Garlic
Basil
Oregano
Cayenne
Thyme
Cumin
Rosemary
Nutritional yeast (which will give your burgers are more cheese-like flavor)
Black pepper
Curry powder (works well with chickpea burgers)
Turmeric (a little goes a long way – a few dashes will do, and also works well with chickpea burgers)

5. Choose your liquid (1/4 to 1/2 cup to start, adding 1/4 cup as needed:

PLANTSTRONG vegetable broth – Our Mushroom broth makes GREAT burgers!
Liquid from cooked beans
Unsweetened plant milk

Or, combine 2 tablespoons of ground flaxseed meal with 3 tablespoons warm water. Set aside for a few minutes until it gets an egg white-like consistency. Use this as your liquid and add splash of broth as needed.

DIRECTIONS:


1. Preheat the grill, or your oven to 350 degrees. If baking, line a cookie sheet with parchment paper or another nonstick surface.

2. Add cooked beans to a mixing bowl, then use a fork, potato masher or your fingers to mash them well. Add your starch – you’ll want to mix the starch and mashed beans very well. Your hands will probably work best. Add your vegetables. Mix in spices and liquid, and finally, the flax mixture.

3. Form patties and assemble onto a plate or the lined cookie sheet. Place in the fridge for 15 minutes, or until you are ready to bake or grill. Transfer to grill and cook 5 minutes before flipping. Then cook another 5 minutes until crispy.

To bake, place sheet in the oven for 15-20 minutes, or until they look slightly crispy on top. You will likely want to flip them at the halfway point.

4. Do a happy dance around your house while you are waiting for the plant-strong burgers to cook. This step is absolutely necessary. Take out your finished burgers and bask in your greatness for a moment.

5. Serve your burgers on a whole grain bun with all of your favorite burger accessories, including but not limited to grilled onions, grilled mushrooms, tomato, hummus, ketchup, mustard, BBQ sauce, hot sauce – whatever you’d like! You can also serve your burgers over a bed of leafy greens. Baked sweet potato fries are a great side choice as well.

6. Once grilled, you may freeze any leftovers and then reheat in a dry skillet or in a toaster oven.


Tips: Too crumbly? Add more liquid. Too watery? Add more starch.

Servings: 4 to 5 decent-sized burgers or 8 to 10 smaller burgers.