Vegan Bacon Flavored Kale Chip Recipe

I love anything faux bacon for some reason. I love the smoky and savory flavors with a hint of sweetness, I guess.

So last night I made my own recipe for another one of my favorite things; kale chips.

This recipe, though it works best in the dehydrator (I have never had success making kale chips in the oven, no matter how low I put the temperature, they always become burnt and have a strange overly cooked greens taste), is not truly a “raw” recipe, because it uses maple syrup, liquid smoke, and smoked paprika, and maybe a few other things that I’m not sure if they are raw or not. So if you care about being 100% raw, this recipe is probably not for you.

Otherwise, I definitely advise trying these if you are a fan of vegan bacon and kale chips!

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Vegan Bacon Flavored Kale Chip Recipe

Ingredients:

  • one bunch kale, or at least 6 cups chopped kale
  • 3 tbsp lemon juice, freshly squeezed
  • 1 cup raw cashews soaked in water (for at least two hours)
  • 1 tbsp nutritional yeast
  • 1 tbsp liquid smoke
  • 1 tbsp maple syrup
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp onion powder
  • 1/4 cup water

Directions:

  1. Prepare the kale by washing it and breaking it into chunks if not already chopped. Make sure there are no large stems in any of the pieces. Place in a large bowl.
  2. Place the cashews (after being soaked, drained, and rinsed) into a food processor and add the rest of the ingredients.
  3. Pulse until thoroughly combined and into a thick sauce like consistency.
  4. Pour over kale and coat the kale thoroughly with your hands.
  5. Place on the sheets of your dehydrator, at about 115 degrees Fahrenheit, overnight (about 10-12 hours, maybe more if still moist).
  6. Enjoy!

 

 

Sharing my breakfast today with my readers!

I made a delicious breakfast this morning.

I made lemon poppy seed pancakes from this recipe, topped with a tiny bit of Earth Balance Spread, and a side of Upton’s Naturals seitan bacon (my new favorite vegan bacon!).

 

Image I am hoping I will have time to post more soon, but it is starting to be crunch time at school.

I’m back with a new recipe! Vegan Quinoa Jambalaya

Hello there,

There are lots of new things happening in my life lately. I have lots of new ideas for this blog. I am planning on changing the content I post a bit, to be more informative about food and nutrition, post more of my recipes, and also talk about other vegan, health, and wellness related topics.

Unfortunately my last semester at my community college where I will graduate with my associate’s degree and planning for the next step of working towards my bachelor’s degree has had me quite busy lately. I hope to be able to find more time to write here though soon. By Summer there should definitely be more time.

Today I made a recipe though, and am sitting down to type it up and share it in this post.

Before I was vegan, my mom used to make Jambalaya with a seasoning mix and rice, chicken, shrimp, and sausage. I liked it even though it came from a box. I had been thinking about it lately, and how to veganize it.

I wanted to make it with quinoa because I am not the biggest fan of having rice all the time. Plus quinoa has more protein in it, which I like.

This recipe used store-bought meat substitutes for the vegan chicken and sausages, but you could find recipes to make your own if you desire. For the vegan shrimp, I had a plain batch of leftover shrimp seitan  that I froze and defrosted from when I made the vegan shrimp bao recipe. It is not gluten free because of the shrimp seitan, but there may or may not be other vegan shrimp alternatives that are gluten free that you can find in stores if that is important to you.

I do not know for sure if this is very authentic jambalaya, but since it is inspired by it, that is what I am calling it. It is really yummy though, that is for sure!

Image Recipe for Vegan Quinoa Jambalaya

Makes about 10 1 cup servings

Ingredients:

  • 1 cup Vegan shrimp (either store bought or made from scratch via this recipe)
  • 2 Tofurky Italian Sausages, sliced into rounds
  • 3 pieces Gardein Chick’n Scallopini chopped into chunks
  • 3 tbsp olive oil, plus a bit more to cook the veggies
  • 4 cups cooked quinoa
  • 2 small-medium yellow onions, chopped
  • 1/2 large green bell pepper, chopped
  • 1 medium red bell pepper, chopped
  • 2 tomatoes, roughly chopped
  • 8 oz canned tomato sauce (I used a no-salt added brand)
  • a splash to 1/4 cup of vegetable broth (I used Trader Joe’s Low Sodium broth)
  • 1 1/2 tsp paprika
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt (or more if you like salt)
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/4 tsp dried thyme
  • 1/4 tsp black pepper
  • 1/4 tsp white pepper
  • 1/4 tsp cayenne pepper

Directions:

  1. Before you really start to cook, combine the spices in a bowl or little ziplock bag and set aside. Also cook the quinoa in advance, if you wish. It takes about 10-15 minutes to cook, so either way is fine.
  2. Cook each vegan “meat” in a frying pan on medium heat with 1 tbsp of oil separately, one at a time, until slightly brown or golden. You can use the same pan for each of them, but I think it works best to cook one at a time, and then set it aside on a plate while you cook the next one.
  3. After the “meats” are cooked, heat a little more olive oil into the pan. Add the onions and peppers, and cook until the onions are translucent.
  4. Add the tomatoes and cook for a bit longer, stirring a bit.
  5. Add a splash (or more) of vegetable broth, the spice mix, and tomato sauce. Make sure the spices and ingredients are thoroughly mixed.
  6. Reduce the heat to low, then fold in the quinoa and the vegan shrimp, sausage, and chick’n. Stir to incorporate everything together.
  7. Allow to heat thoroughly. Adjust seasonings as desired.
  8. Eat! Enjoy!

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Savory Veganloaf Cupcakes

Okay, so I remember meatloaf cupcakes being a trend a few years ago or so, but I did not have a vegan food blog back then. Now that I do, this has been on my mental to-do recipe list for awhile, and I finally did it.

These are definitely to be filed under the kid-friendly category. It kind of made me feel like a kid again! For another vegan kid friendly recipe, see here.

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The cupcakes feature lots of healthy ingredients like carrots and onions, pinto beans, raisins, quinoa, and pinto beans, among other things. To top it off, there is a mashed potato “frosting” with nutritional yeast and garlic powder. I added some ketchup on top instead of a cherry, and vegan bac’uns as sprinkles.

Here’s the recipe:

Ingredients:

For the cupcake loaves:

  • Gimme lean ground beef style or other vegan ground faux meat of choice, 14 oz
  • 15 oz can pinto beans, drained and rinsed
  • 1/2 cup raisins
  • 1 yellow onion, chopped
  • 1 tbsp plain almond milk
  • 2 tbsp vegan Worcestershire sauce (Annie’s Organics makes a good vegan version, check your labels because this often contains non vegan ingredients…or you can use a vegan steak sauce if that is easier to find)
  • 2 tbsp ketchup
  • 1 tbsp prepared yellow mustard
  • 1/4 tsp dried oregano
  • Salt and pepper, to taste
  • 2 flax eggs (2 tbsp flaxmeal, 6 tbsp water whisked together and let to sit for about 5 minutes)
  • 2 cups quinoa
  • 1 cup grated carrots

For the mashed potato “frosting”:

  • 6 medium white potatoes
  • 4 tbsp (1/4 cup) Earth Balance
  • 1/2 cup unsweetened plain almond milk or other vegan milk of choice
  • 2 tbsp nutritional yeast
  • 1/2 tsp salt
  • 2 tsp garlic powder

Directions:

For the cupcake loaves:

  1. Cook quinoa before preparing the cupcake loaves. When it’s cooked, let sit to cool while you prepare the rest.
  2. Preheat oven to 450 degrees Fahrenheit.
  3. In a food processor, put the gimme lean faux beef, pinto beans, raisins, chopped onions, almond milk, Worcestershire sauce, ketchup, mustard, oregano, and salt in pepper and pulse until as combined as possible. If your food processor is like mine, you’ll need a rubber spatula to push it around to get it mixed together well and scraped down the sides.
  4. Add the flax eggs to the mix and pulse until combined.
  5. Transfer this mixture into a large bowl.
  6. Add quinoa and carrots, fold in with a spoon or rubber spatula until dispersed throughout.
  7. Spray cupcake tray with oil and place about 1/2 cup of this loaf mixture into each cup.
  8. Heat in oven for about 15 minutes until lightly browned. While cooking, prepare the mashed potato “frosting.”

For the mashed potato “frosting”:

  1. Peel and chop the potatoes.
  2. I steamed the potatoes in a steamer pot, but you could also boil them. I just put water in the bottom pot and the potatoes in the basket, kept on high heat at first and eventually turned down to medium. It took about 20 minutes for them to be ready to be mashed. You know when a fork can easily go through them and they are soft.
  3. Pour the water out of the bottom of the steamer pot, and place the potatoes into it.
  4. Add Earth Balance, Almond milk, nutritional yeast, salt, and garlic powder, and mash.

To assemble:

I wanted to pipe the mashed potatoes onto the cupcakes but I was too impatient to wait for the mashed potatoes to cool enough so I could stick it in a large ziploc bag, snip the corner, and make it look pretty with piping it like real cupcakes. So, I just scooped some on with a spoon, and put some ketchup on top, with a little bit of vegan bac’un sprinkled on top–those are definitely recommended if you can find them because they added a really great crunch factor to the dish. These are quite healthy, eat more than one! Probably best to eat with a fork, unfortunately, though…

Busy weekend!

I just finished out this past weekend in an amazing way. I am now fully exhausted, but it was worth it!

I helped to provide the food (as food coordinator) to Girls Rock Rhode Island’s Ladies Rock Camp again!

I wanted to make a quick post about what food I made and share a picture of a surprise I made for the campers…

If you want to know more about Girls Rock Rhode Island check out my post from last time I participated, here.

On the menu:

For breakfasts I made two kinds of muffins, a batch of chocolate chip coffee muffins and some lemon poppy seed muffins.

We also had plenty of donations of bagels, yogurts, pastries, fruit, and other stuff that was delicious!

Oh and coffee! It was provided by a local company called New Harvest.

For lunches-The first day I made an adapted version of the raw pad thai I posted here awhile ago. There were breads, chickpea salad (for sandwiches) and some volunteers made some rice, curry, and pasta salad. We also had a very generous donation of a bunch of snack items that were constantly put out with meals! I also made the Rosemary Chocolate Chip cookies from the book Isa Does It. The second day I made a taco salad and oat chocolate chip cookies. People so generously donated 2 big batches of chili (with some Daiya cheese on the side! I was so excited!), and two quiches! The final day we were so lucky to have The Providence Flatbread Company donate a huge batch of pizza for us! I tried the vegan pizza they made, and it was delicious! The gluten free pizzas went over really well too! Here is their website if you want to check them out! 

Dinners-The first night my friend Andrew made some awesome lentil stew and hummus and we also had some sandwich type salads and stuff. The second night more pizza was ordered, but I was not there so I do not know how that was!

Leftovers were at the final night at the showcase where all the women did an awesome job performing! I hope everyone really enjoyed the food (from what I heard it was great!) and congratulations to everyone who got on stage and did something so brave, inspiring, and empowering for themselves!

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The surprise cupcakes with a special message for campers!

Simple Roasted Chickpeas with Agave Mustard!

Before I went vegan I was obsessed with honey mustard. In fact, I used to be a honey mustard fiend. Luckily for me, it’s easy to make a vegan version. I just mix vegenaise, yellow mustard, and agave and it comes out pretty much the same. Today I made some of it to dip a pretzel into…and then I was like “hmmm this would be amazing on chickpeas” so I whipped this recipe up.

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Basically what I did was, well, I will just format it like a recipe. Here it is:

Ingredients:

  • 15 oz can chickpeas, drained, rinsed, and patted dry a bit
  • 2 tbsp vegenaise
  • 2 tbsp prepared yellow mustard, divided
  • 1/2 tbsp agave syrup

Directions:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Place chickpeas in a shallow baking dish in a single layer.
  3. Mix 2 tbsp vegenaise, 1 tbsp yellow mustard, and 1/2 tbsp agave into a small bowl and stir until combined.
  4. Pour over the chickpeas and stir until evenly coated.
  5. Place in oven for about 25 minutes.
  6. Take out after 25 minutes, stir, and add the other tbsp of yellow mustard and stir again until incorporated.
  7. Place back into the oven for another 20 minutes or so. You may want to check after 10 minutes to make sure they’re not burning…but they should not be unless your oven is hotter than mine.
  8. Let cool for a few minutes and eat while hot, they’re best right then!

Playing a bit of catch up-tofu, hibachi, gyros, and taco salad

I have been a bit missing in action lately. Sorry!

Next weekend I am playing food Coordinator again at the Ladies Rock camp through Girls Rock RI so that will be super fun, but I will also be super busy.

Here is what  I’ve been cooking up!

photo 3 (2)This is what I made for breakfast today. It was the Curry Scrambled Tofu with Cabbage and Caraway from the Vegan Brunch Cookbook by Isa Chandra Moscowitz. My kitchen still smells absolutely amazing from cooking it, and it’s now 3:30pm (I got up at 8 to cook it). Yay. Also, I love that it’s a fusion of Russian and Indian food together, which are two cuisines I would not think to pair together but love individually. They work together too, to my surprise. I always reduce the salt when I cook by a lot…I am not a fan of it and try to cook without it when possible. I did not always do that, though.

photo 2 (2)I made vegan hibachi vegetables with a vegan version of my favorite Japanese dipping sauce (called “yum yum sauce” on recipe sites). Basically for the veggies you just cut 4 zucchini into bite size pieces and 1 1/2 white or yellow onions and stir fry it with 2 tbsp Earth Balance and 4 tbsp soy sauce until cooked thoroughly (I think 5-8 minutes?). For the mushrooms just chop them and cook them in 1 tbsp Earth  Balance and 1 tbsp soy sauce. For the Yum Yum sauce I used this recipe  and made vegan substitutions with vegenaise and Earth Balance and used a bit less water (or you can just add more vegenaise after and stir it up to make it thicker like I did). It’ll need to rest overnight before you eat it so the flavors set.

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Tempeh Gyros with tofu Tzatziki! From this recipe! They were so good and quite healthy! The Tzatziki is made with silken tofu and you can’t even tell it’s not made with yogurt of some type. The only thing I realized is that there is an error in the recipe and they do not tell you what to do with the cucumbers they allude to later (like how much to use and how to cut them up) so I just omitted them and put sliced cucumbers into the sandwich.

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I used the recipe from the Eat To Live Cookbook for the taco salad. It’s really healthy, but could use some kind of improvement in flavor I think that I cannot quite pinpoint. Maybe some more spices or some cherry tomatoes, I do not know! It has corn, black beans, red onion, red and green bell pepper, and a “guacamole” dressing.

That’s all for now! For dinner tonight I am making the Bacon Cheeseburger Pie from Betty Goes Vegan, so I will let you all know how that goes sometime soon!

Vegan “shrimp” Bao

So before I went vegan I was obsessed with the non-vegan version of these that I would buy at Trader Joe’s. Recently I was longing to eat something like it again, but wanted it to be vegan of course.

vegan bao

I did not want to attempt on my own to create a recipe for the Chinese Bao (steamed bun) dough myself, as I have never tried to make these before…so I referenced this recipe for that. I also had found the perfect vegan “shrimp” seitan recipe  online long ago, so I decided to make that instead of coming up with something entirely original. The part that was all my own was how I cooked the shrimp seitan to fill the bao with.

Also, I recommend a using a large steamer if you want to make this recipe. If you do not have one, I do not know what to recommend in order for them to come out right. I imagined trying to steam on the stove in a saucepan sized steamer, all 24 bao, and it just seemed impossible. Luckily, I remembered that I had found an electric steamer for free from the Providence Really, Really Free Market awhile ago (that I had never used since picking it up, of course, haha) and used that and it worked smashingly well.

Here is what I did:

I made the recipe for the “shrimp” seitan the night before. I had baked some sweet potatoes and just pureed them with a small amount of water in the food processor beforehand. Also, because it’s slightly unclear, the “gluten flour” they reference is actually vital wheat gluten flour. I used kelp granules instead of dulse.

The next day (you need quite a bit of inactive time to make these, so do not try to make these if you need to be out of the house or an hour before dinner! Read the directions carefully so you know how much time to allot) you make the dough from the recipe. Towards the end of the time that the dough is sitting for 2 hours, you will want to make the filling with the “shrimp” seitan according to my recipe:

vegan shrimp

Ingredients:

  • 1 clove garlic, mince
  • 1 tsp grated fresh ginger
  • 1 batch of “shrimp” seitan 
  • 2 tbsp olive oil
  • 4 tbsp soy sauce
  • 1 tsp sriracha
  • 2 tbsp fresh chopped chives

Directions:

  1. Heat olive oil in a saute pan.
  2. Add garlic and ginger stir in the oil until fragrant.
  3. Add the “shrimp” seitan
  4. Cook until the seitan starts to become shiny and turns a slight golden brown color
  5. Add soy sauce and sriracha, mix until thoroughly coated
  6. Add chives and stir to disperse throughout the seitan shrimp batch

Then get back to the bun recipe. I did not follow the recipe exactly as it said. I basically did not care about making them super pretty, so I did not roll out the dough I had sectioned into 24 pieces. I just smooshed them down with my hands, worked them into a circle with my fingers, placed a small amount of the shrimp filling inside, and then pinched the dough closed around the filling. Then resumed the rest of the recipe’s instructions.

I used two layers in my steamer, and the first layer that was closest to the steam was done probably in 15-20 minutes. I took that basket out, so it would stop cooking, and moved the top one down. That took another 15 minutes at least. You just want them to start looking less like dough, and more like a very soft bread.

bao

 

That’s it, enjoy them! I wish I could have figured out a way for them to have more sauce in them, but I think it would have been too difficult to pull off when steaming them, anyhow. Overall, quite yummy!

 

Cooking week in review-more from Betty Goes Vegan

This week I was somewhat lazy. With school in full swing I typically make two meals that will last me a while and fill in the rest with salads and other easy foods. I usually cook once on the weekend and another time during the week.

This week I made some scrumptious recipes from the cookbook Betty Goes Vegan!

Vegan Chicken Cordon Bleu Pizza

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I used the recipe for the whole wheat crust that was in the book, as well. This was so good! I was skeptical of putting tofurky onto the pizza, but it got crisp in some places, and remained chewy in others, and was the perfect texture addition for this recipe. The red peppers and tomato added another wonderful dimension. There is no sauce on the pizza, but it’s fine with just the tomatoes. The choices of herbs (especially the fresh oregano) were wonderful, and completed the experience, along with the daiya cheese I used. It was so good, and quite impressive for a pizza. I defrosted the Gardein chicken first before putting it on, but was not sure if that was required since it did not say that in the recipe.

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The next thing I made was the New England Chowder from the book as well.

It uses oyster mushrooms instead of clams. It came out really thick, more like a stew with very little broth. I’m not sure if I maybe did something wrong? I might have had really big potatoes that screwed it up? I’m not really sure but either way it was delicious, especially when served with oyster crackers mixed in!

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That is all for now. I am hoping to rework/veganize an amazing recipe I have been craving for awhile this weekend. We shall see how it goes. I will post about it whenever it is finished!

mish mosh of things and the week in review of foodie photos (albeit a day late!)

Yesterday there was no post because I was so tired! I had to get up really early and go to an event at the school I plan to go to for Culinary Arts and hopefully nutrition! I got to try out working in a culinary classroom for three hours. I made the quinoa salad that was on the menu, which was nice. I was really scared/nervous and struggled a bit due to that, but I am so excited to learn more, and I learned so much in that short amount of time! It was so enjoyable and went by really fast, there was no time to spare!

I am looking forward to starting in the Fall!

I have decided to try to only use my banana ratings system for vegan products and companies that I try now. The reason for this is because I want to be supportive of people like me or my vegan chef role models even if I don’t love a recipe as much as I would like to. I will still make suggestions and tips and maybe some constructive criticism when necessary, but will try to be more positive from now on. I think that’s fair because I would like the same types of things said about me and my recipes.

I made some really good food this week!

Here are some pictures/descriptions/links to them!

Buffalo Cauliflower (Made without hot sauce!) with dill cashew dip

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This recipe was amazing! I ate so much of it! I love that it does not use bottled hot sauce and instead uses herbs and spices to make your own. This way, I could control the sodium content and it was not ridiculous in that regard. It was extremely tasty, too. I put a little more cayenne in it and it was the perfect hotness. The dip blew me away though! It tastes exactly like blue cheese somehow!! I liked it so much that I am going to make it again this week!

Tempeh Sloppy Joe’s

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My picture definitely lives up to the “sloppy” title. Oops. I found this recipe here.. It was quite tasty and I loved that it had so many servings of vegetables in it! The cooked cherry tomatoes were a great idea. I added black olives (although I did not like how they tasted in it really), chopped scallions, and tofutti sour cream into half a pita. I did mix the tempeh with the sauce.

I think that was it, I had lots of salads and was eating leftovers from last week too!

This upcoming week you should get some really great ideas/inspiration from the recipes I will be cooking from! Or at least, have to wipe up your watering mouth. Hopefully I’ll be able to post at least on Friday, but it depends on my schedule and school stuff!