Recently I’ve been very into stuffing my veggies with all kinds of ~spicy~ mixtures of grains and protein so I have decided to share my top 3 combinations (as of now). All three are super easy to make and prepare and are perfect lunches to bring to work the next day.
- Zucchini Tempeh Taco Boats ( Recipe adapted from Oh My Veggies)
Serves 4 (or unless you are really hungry, like me, serves 2)
This recipe is great because you crumble the tempeh and it gives it the consistency of ground meat.
- 2 large zucchini, sliced in half with insides removed but not discarded!!
- 1 tablespoon olive oil
- 2 garlic cloves, minced (or you can use garlic powder)
- 1 tablespoon of chili powder
- 1/2 yellow onion, diced
- 2 teaspoons cumin
- 1 teaspoon of smoked paprika
- 1 teaspoon of liquid smoke (optional but if you want a smokier flavor, duh)
- 1 teaspoon of cocoa powder (this gives the tempeh a richer flavor, you can also add cinnamon)
- 1/2 teaspoon cayenne pepper
- 1-8 oz package of tempeh, crumbled
- 1 can of corn (optional), drained
- 1 can of black beans (optional), rinsed and drained
- 1/2 cup cooked quinoa, or grain of your choice
- 1 jalapeño pepper (or more if you please), diced
- 1/2 large tomato, diced
- 1/3 cup salsa (or you can add more tomato)
- 1/4 cup vegetable broth, or if you don’t have any you can use water
- Salt and pepper to taste
- cheeze, cilantro, salsa, hot sauce, sour cream, avocado (optional toppin’s)
- Preheat oven to 400 F.
- In a pan, sauté garlic and onion until translucent and fragrant.
- Add remaining ingredients, including zucchini innards, and cook for about 15 minutes until the tempeh has been thoroughly heated, has absorbed flavor and turns light brown. Add cheese in the last five minutes of cooking, if using.
- Scoop mixture into the zucchini boats, top with more cheese if using cheese.
- Bake for 15-20 minutes.
- Top with whatever fixings you like!!!
2. STUFFED Poblano Pepper (Recipe adapted from Minimalist Baker)
Serve this with some avocado and vegan queso fresco sauwwce and it’s so delish.
- 4 poblano peppers
- 1 cup cooked quinoa, or whatever grain you choose
- 1 tablespoon olive oil
- 1/2 yellow onion, sliced thin
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/3 cup salsa, plus more for topping
- 1/4 cup cilantro, plus more for topping
- 1 can pinto beans (or about 2 cups cooked beans)
- 1/4 teaspoon cumin (for the beans)
- Vegan green chili queso (for topping), avocado, cilantro, hot sauce, salsa
- Pre-heat oven to broil.
- Lightly brush peppers with oil; place on pan and broil for a few minutes until the peppers are lightly blistered.
- Turn down oven to 375 F.
- You can peel the blistered skin (I was not successful at this), and remove the seeds and stem with a pairing knife. Slit peppers to create a pocket for stuffing. Set aside.
- Heat skillet with olive oil and sautee onions until transclucent.
- Add quinoa, seasonings, beans, cilantro, salsa and cook for a few minutes until well combined.
- Stuff peppers! Add cheeze and more salsa. Cover in tinfoil and bake for fifteen minutes. Remove foil and bake for another 15 minutes until peppers are tender
To make queso fresco you need:
- 3 tablespoons vegan butter or oil of choice
- 4 cloves of garlic, minced
- 1 serrano pepper, minced
- 4 tablespoons all-purpose flour
- 1-3/4 cups non-dairy milk
- 5 tablespoons nutritional yeast
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- 4 green chilis
- 1/2 tablespoon of sweetener
- Hot sauce optional
Combine all in a small pot until thick and cheezeyyy.
3. STUFFED Sweet Potato with Chickpeas and Tahini Dressin’ (Recipe adapted from Connoisseurs Veg)
Super light, filling, and creamyyy.
- 2 medium sweet potatoes , scrubbed and pierced a few times
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 clove of garlic, minced
- pinch of salt
- 2-4 tablespoons of water
- 1 tablespoon olive oil
- 1/2 small onion, diced
- 1/2 bell pepper, diced
- 2 garlic cloves, minced
- 1 cup chickpeas (if canned, drained and rinsed)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 tablespoon lemon juice
- a pinch of salt and pepper
- 3-4 tablespoons of chopped cilantro
- Preheat oven to 400 F. Bake until skin is crispy and the potatoes are soft and tender (40-60 minutes).
- Whisk together dressing ingredients.
- Heat skillet with oil and sauté onion until soft. Add remaining ingredients and cook until soft and combined (add lemon, cilantro, salt and pepper at the end).
- Stuff those potatoes with chickpeas and smother them in dressing.
One of my favorite foods (okay let’s be real, my number one favorite food) is a nice sesame bagel toasted with some nice melted butter (vegan of course). One of my first hard foods as a baby was nice frozen bagel; who knew that bagel would shape my very existence (into a bagel obsessed adult).
A brief history of the bagel…Records show that the bagel was invented (or at least mentioned) in Krakow, Poland around 1610, however, it did not make its way to the United States until the mass Eastern European immigration in the late 19th century. There were other similarly described breads mentioned even earlier in history in other parts of the world, including Italy and China. Bagels did not become popular/ubiquitous until the 1970’s, where before they were only found in Jewish markets and delis. 20 years later the bagel industry was booming thanks to the Lenders and their development of the “frozen bagel.”
I had only made bagels once before with mom when I was quite young, so this whole bagel making process was quite new to me. However, they came out quite good, which is why I am making them a second time in one week, and hope to make other flavors besides sesame. Bagels get their nice little crust from boiling the dough before baking it. The whole process takes about 2 hours because you need to let the dough sit for about an hour and 20 minutes in total (spread out).
Now that I live in New York, I am still trying to figure out what a true “New York Bagel” really is all about about. I have my few favorite bagel places but I have discovered I tend to like a perfectly crisp outside layer with an almost flaky doughy inside. Some theories are that New York Bagels are the best due to softness of New York’s water, which as lower levels of calcium carbonate. New York bagel shops also tend to ferment their dough over night, which in turn enriches the dough with a specific yeasty flavor we all seem to love. I am still on the quest for the “true” New York bagel experience.
New York Style Bagel Recipe (adapted from Sophisticated Gourmet):
Makes 8 mid-sized bagels.
- 1 packet of active dry yeast (~2 teaspoons)
- 1 1/2 tablespoons granulated sugar
- ~1 1/4 cups of warm water
- 3 1/2 cups bread flour
- 1 1/2 teaspoons salt
- Combine yeast, sugar, and a 1/2 cup of warm water. Let sit for five minutes until mixture is bubbly. Do not stir (yet).
- Whisk the mixture until the yeast and sugar have dissolved. Set aside.
- In a large bowl combine flour and salt. Make a small well in the middle of the flour mixture. Add yeast mixture and 1/3 cup of water.
- Stir together the ingredients until a moist, but firm, dough has formed, adding more water and flour as needed.
- On a floured countertop/surface knead dough for 10 minutes until smooth and elastic. Kneading is important for removing air bubbles so make sure you take the time!! (A bread machine would also be perfect here). You can look up kneading techniques here.
- Lightly oil dough and a large bowl (I used a little spritz of pam and a paper towel to ensure a thin coverage). Place dough in bowl and cover dough with a damp towel, setting in aside in a warm space. Set aside for an hour until dough doubles in size.
- Punch down dough and cover again, setting aside for another 10 minutes.
- Rip dough into 8 equal pieces to create the bagel balls. Using your finger, create a hole in the middle of the ball that is roughly a third of the diameter, creating the bagel shape. Once complete, set aside for another 10 minutes, once again covered by a damp cloth.
- Now preheat your oven to 425 F.
- Fill a large pot with water. Heat until boiling. Place as many bagels into the pot; the bagels will float to the top and then you will boil each side of the bagel for 1-2 minutes. The longer you boil, the chewier the bagel. Use a slotted spoon to flip the bagels.
- Place bagels in a lightly oiled pan/baking sheet and add your toppings!!! Bake for 20 minutes until the bagels are a light brown color.
Also don’t miss a beat on what I’m cooking up: check out my new instagram account @chocolatenchickpeas. 😀
Hey all you lovely vegheads and enthusiasts. Sorry for the prolonged hiatus but I am BACK. These past few months (excluding this month) I have been trying a bunch of new recipes which I am happy to share with you this month! One of my goals for 2017 is to also experiment and create my own recipes (not just adaptations of others). I have some other ideas up my sleeve but you will have to wait and see until a little later!
Tempeh is an excellent meat-alternative, also soy-based similar to tofu. However, tempeh has more of a grainy, coarse texture, and a smoky flavor, and is in fact a less processed version of the soy plant. Similar to tofu, tempeh comes in a brick but can easily be crumbled into a ground beef-like texture, or can just be kept in cubes. Due to it’s fermented state, tempeh’s protein and phytonutrient content are actually easier to digest than tofu and other soy products. It is a good source of manganese (good for bone health, blood sugar control, and skin), copper (important for blood health/volume, tissue development, and energy creation in your body), fiber and protein.
Roasted Cashew Tempeh Stir-Fry Recipe (recipe adapted from Connoisseurusveg):
Serves 2-4 (depending on how hungry you are).
- 1 1/2 tablespoon rice vinegar
- 1 1/2 tablespoon maple syrup
- 1 1/2 tablespoon soy sauce
- 3 cloves of garlic, minced
- 1 1/2 teaspoon ginger, grated
- pinch of white pepper
- 1-8 oz package of tempeh, cut into cubes
- 2 tablespoons of vegetable oil, divided (I used olive oil but coconut oil is nice too)
- 1/2 bell pepper
- 1-2 heads of broccoli
- 1/2 medium onion, diced
- Pineapple (optional)
- 1/2 cup roasted cashews
- Cooked rice (Optional)
- Scallions for topping
- Sesame seeds for topping
- Before chopping the tempeh, steam tempeh by wrapping it in a damp paper towel in the microwave for about two minutes. You can do this for about two more times, with time to cool in between.
- Heat oven to 400 F and roast cashews in a single layer on a baking sheet. Roast for about 10 minutes, checking on them frequently.
- Stir together all the liquids (minus the oil), ginger, white pepper, and garlic. Set aside.
- Heat skillet with 1 tablespoon of oil and cook tempeh until browned (about 10 minutes). Set aside.
- Heat skillet with another tablespoon of oil and sauté vegetables until tender. Add tempeh and cashews, along with sauce, and serve when hot!