Tuesday, March 20, 2012

(Source: veganlove)

Monday, February 6, 2012
veganandtasty:

Cucumbers, Tomatoes, Onions, Avocado, and Balsamic Vinegar Salad by Kalyn’s Kitchen
3 small Persian cucumbers or garden cucumbers
1 cup diced tomato or cherry tomatoes 
1/4 cup thinly diagonally sliced green onion or thinly sliced sweet onion (or more)
1 avocado
2 tsp. fresh lemon juice (optional, for tossing with avocado)
about 1 T good-quality balsamic vinegar (I used Fini)
sea salt and fresh ground black pepper to taste
Cut cucumbers in half lengthwise, then slice into half-moon slices.  (I never peel Persian cucumbers, but if you use other cucumbers you might want to peel some of the skin off in stripes before you slice them.)  Dice tomatoes or cut cherry tomatoes in half to make one cup.  (Only make this salad when you have flavorful fresh tomatoes.)  Diagonally slice green onion or slice onion to make 1/4 cup, or more if you like onion.  Peel and cut up the avocado into small cubes.
Combine the cucumber, tomato, onion, and avocado in a plastic or glass bowl and gently toss together.  Add a small amount of balsamic vinegar, enough to barely coat the veggies, and toss again.  (I used about a tablespoon of vinegar, which was plenty.)  Season to taste with your favorite sea salt and plenty of fresh-ground black pepper. 
If you’re making more salad than is going to be eaten right away you can toss the avocado with a few teaspoons of fresh lemon juice so they don’t turn brown, but this is best freshly made.   If you like it as much as I did, you probably won’t have leftovers no matter how much you make!

veganandtasty:

Cucumbers, Tomatoes, Onions, Avocado, and Balsamic Vinegar Salad by Kalyn’s Kitchen
  • 3 small Persian cucumbers or garden cucumbers
  • 1 cup diced tomato or cherry tomatoes 
  • 1/4 cup thinly diagonally sliced green onion or thinly sliced sweet onion (or more)
  • 1 avocado
  • 2 tsp. fresh lemon juice (optional, for tossing with avocado)
  • about 1 T good-quality balsamic vinegar (I used Fini)
  • sea salt and fresh ground black pepper to taste
  1. Cut cucumbers in half lengthwise, then slice into half-moon slices.  (I never peel Persian cucumbers, but if you use other cucumbers you might want to peel some of the skin off in stripes before you slice them.)  Dice tomatoes or cut cherry tomatoes in half to make one cup.  (Only make this salad when you have flavorful fresh tomatoes.)  Diagonally slice green onion or slice onion to make 1/4 cup, or more if you like onion.  Peel and cut up the avocado into small cubes.
  2. Combine the cucumber, tomato, onion, and avocado in a plastic or glass bowl and gently toss together.  Add a small amount of balsamic vinegar, enough to barely coat the veggies, and toss again.  (I used about a tablespoon of vinegar, which was plenty.)  Season to taste with your favorite sea salt and plenty of fresh-ground black pepper. 
  3. If you’re making more salad than is going to be eaten right away you can toss the avocado with a few teaspoons of fresh lemon juice so they don’t turn brown, but this is best freshly made.   If you like it as much as I did, you probably won’t have leftovers no matter how much you make!
Wednesday, January 25, 2012
veganandtasty:

Cauliflower-N-Cheese, by That Was Vegan?
8 cups of chopped cauliflower- Approximately 1 large head
2 T Earth Balance
3 T AP flour
2 cups So Delicious coconut milk, or vegan milk of your choice
2 cloves garlic, minced
1 bag Daiya, cheddar-style
3/4 cup nutritional yeast
1/2 t chili powder (or more to taste)
1 1/2 cups bread crumbs
1 T dried parsley (optional)
Cooking spray (must be in a can)
Directions:
Boil salted water in large pot, and add cauliflower. Boil until barely tender, about 5-7 minutes. Drain, reserving 1 cup cooking liquid and set aside.
Melt EB in same pot over medium heat, then whisk in flour to create a roux. Stir constantly for about a minute until it’s really thick and well mixed.
Whisk in milk, garlic and reserved cooking liquid and continue to whisk constantly until it starts to thicken, about 7-10 minutes.
Reduce heat to the lowest setting and stir in Daiya, nutritional yeast and chili pepper. Keep stirring until the Daiya is completely melted, then fold in the cauliflower.
Coat a 13×9 inch baking dish with cooking spray, then spread cauliflower mixture in dish. Top with breadcrumbs, then sprinkle dried parsley over it (if desired). Spray top of breadcrumbs with cooking spray.
Bake at 350 for about 30 minutes. You’ll see the cheesy mixture bubbling around the edges. If the top isn’t browned, move dish under the broiler, and broil on low for 1 or 2 minutes, KEEPING AN EYE ON IT! You do NOT want to burn it now!

veganandtasty:

Cauliflower-N-Cheese, by That Was Vegan?

  • 8 cups of chopped cauliflower- Approximately 1 large head
  • 2 T Earth Balance
  • 3 T AP flour
  • 2 cups So Delicious coconut milk, or vegan milk of your choice
  • 2 cloves garlic, minced
  • 1 bag Daiya, cheddar-style
  • 3/4 cup nutritional yeast
  • 1/2 t chili powder (or more to taste)
  • 1 1/2 cups bread crumbs
  • 1 T dried parsley (optional)
  • Cooking spray (must be in a can)

Directions:

  1. Boil salted water in large pot, and add cauliflower. Boil until barely tender, about 5-7 minutes. Drain, reserving 1 cup cooking liquid and set aside.
  2. Melt EB in same pot over medium heat, then whisk in flour to create a roux. Stir constantly for about a minute until it’s really thick and well mixed.
  3. Whisk in milk, garlic and reserved cooking liquid and continue to whisk constantly until it starts to thicken, about 7-10 minutes.
  4. Reduce heat to the lowest setting and stir in Daiya, nutritional yeast and chili pepper. Keep stirring until the Daiya is completely melted, then fold in the cauliflower.
  5. Coat a 13×9 inch baking dish with cooking spray, then spread cauliflower mixture in dish. Top with breadcrumbs, then sprinkle dried parsley over it (if desired). Spray top of breadcrumbs with cooking spray.
  6. Bake at 350 for about 30 minutes. You’ll see the cheesy mixture bubbling around the edges. If the top isn’t browned, move dish under the broiler, and broil on low for 1 or 2 minutes, KEEPING AN EYE ON IT! You do NOT want to burn it now!
Thursday, January 19, 2012
veganandtasty:

Hot Caramelized Onion-Bacon Dip, by fuckyeavegans

2 teaspoons non-dairy butter (such as Earth Balance Original)
1 teaspoon vegetable oil
1 pound sweet onions, halved and thinly sliced
1/4 teaspoon sugar
1/4 teaspoon salt
1 tablespoon sherry vinegar
1/2 teaspoon minced fresh thyme
1/2 cup non-dairy sour cream (such as Tofutti Better Than Sour Cream)
1/2 cup non-dairy mayonnaise (such as Vegenaise)
3 ounces shredded vegan cheddar cheese (such as Daiya)
1/4 - 1/3 cup soy bacon bits (such asBetty Crocker Bacos)
1/4 teaspoon ground black pepper
Preheat oven to 400. Melt butter and oil in a large skillet over medium-high heat. Add onions, sugar, and salt. Cover and cook, stirring occasionally, 30 minutes or until onions turn deep golden brown. Remove from heat. Stir in vinegar and thyme, and set aside. In a large bowl, combine sour cream, mayonnaise, cheese, Bacos, and pepper. Stir in onions. Transfer to a 2-cup baking dish. Bake 20 minutes or until mixture.bubbles and top is browned. 
Nutritional data (per 1/4-cup serving): Calories 226, Fat 18g (Saturated 4g), Sodium 409mg, Carbs 12g, Fiber 1g, Protein 3g.

veganandtasty:

Hot Caramelized Onion-Bacon Dip, by fuckyeavegans

  • 2 teaspoons non-dairy butter (such as Earth Balance Original)
  • 1 teaspoon vegetable oil
  • 1 pound sweet onions, halved and thinly sliced
  • 1/4 teaspoon sugar
  • 1/4 teaspoon salt
  • 1 tablespoon sherry vinegar
  • 1/2 teaspoon minced fresh thyme
  • 1/2 cup non-dairy sour cream (such as Tofutti Better Than Sour Cream)
  • 1/2 cup non-dairy mayonnaise (such as Vegenaise)
  • 3 ounces shredded vegan cheddar cheese (such as Daiya)
  • 1/4 - 1/3 cup soy bacon bits (such asBetty Crocker Bacos)
  • 1/4 teaspoon ground black pepper

Preheat oven to 400. Melt butter and oil in a large skillet over medium-high heat. Add onions, sugar, and salt. Cover and cook, stirring occasionally, 30 minutes or until onions turn deep golden brown. Remove from heat. Stir in vinegar and thyme, and set aside. In a large bowl, combine sour cream, mayonnaise, cheese, Bacos, and pepper. Stir in onions. Transfer to a 2-cup baking dish. Bake 20 minutes or until mixture.bubbles and top is browned.

Nutritional data (per 1/4-cup serving): Calories 226, Fat 18g (Saturated 4g), Sodium 409mg, Carbs 12g, Fiber 1g, Protein 3g.

(Source: )

Sunday, January 8, 2012
veganandtasty:

Green Goddess Bowl by Healthy Happy LifeStep One. You’ll need:3-4 cups cooked grains (I used whole wheat couscous cooked in veggie broth + 1 Tbsp vegan butter for flavor)sautéed greens:1 cup green #1 (I used broccoli florets)1 cup green #2 (I used chopped kale)1 cup green #3 (I used peas)Sweet Accent: I used citrus (cara cara pink oranges)Garnish: Avocado and fresh chopped green herbsAlso: dressingStep Two. Saute Greens.Green sauté ingredients (add greens and ingredients below - sauté on med-high until tender):1-2 Tbsp white miso paste1/4 cup lemon juicepepper to taste2 Tbsp safflower oil2 Tbsp chopped garlic or 2 tsp garlic powderStep Three. Fold:Add to large bowl and fold together:3-4 cups fluffed couscous (or another cooked grain)1/4 cup nutritional yeast (use more if desired)1/4 cup fresh orange juice for sweetness + a few grinds of zestyour greens sauté Step Four. Garnish:1 avocado, slicedfresh green herb, chopped (parsley, basil, chives or cilantro)1/2 cup red onion, diced (optional - I love the spiciness of raw onion to top off this bowl)1 large orange, peeled and diced (I used a cara cara orange)Step Five. Dressing:*choose one below or use your own - or for lighter version, just use fresh lemon juice over top bowlTahini Maple2 Tbsp tahini1 Tbsp olive oil1 Tbsp maple syrup2 Tbsp apple cider vinegar or lemon juicepepperCreamy Wasabi1 tsp wasabi powder1 1/2 Tbsp vegenaise2 Tbsp seasoned rice vinegarpepper

veganandtasty:

Green Goddess Bowl by Healthy Happy Life

Step One. You’ll need:
3-4 cups cooked grains (I used whole wheat couscous cooked in veggie broth + 1 Tbsp vegan butter for flavor)
sautéed greens:
1 cup green #1 (I used broccoli florets)
1 cup green #2 (I used chopped kale)
1 cup green #3 (I used peas)
Sweet Accent: I used citrus (cara cara pink oranges)
Garnish: Avocado and fresh chopped green herbs
Also: dressing

Step Two. Saute Greens.
Green sauté ingredients (add greens and ingredients below - sauté on med-high until tender):
1-2 Tbsp white miso paste
1/4 cup lemon juice
pepper to taste
2 Tbsp safflower oil
2 Tbsp chopped garlic or 2 tsp garlic powder

Step Three. Fold:
Add to large bowl and fold together:
3-4 cups fluffed couscous (or another cooked grain)
1/4 cup nutritional yeast (use more if desired)
1/4 cup fresh orange juice for sweetness + a few grinds of zest
your greens sauté 

Step Four. Garnish:
1 avocado, sliced
fresh green herb, chopped (parsley, basil, chives or cilantro)
1/2 cup red onion, diced (optional - I love the spiciness of raw onion to top off this bowl)
1 large orange, peeled and diced (I used a cara cara orange)

Step Five. Dressing:
*choose one below or use your own - or for lighter version, just use fresh lemon juice over top bowl

Tahini Maple
2 Tbsp tahini
1 Tbsp olive oil
1 Tbsp maple syrup
2 Tbsp apple cider vinegar or lemon juice
pepper

Creamy Wasabi
1 tsp wasabi powder
1 1/2 Tbsp vegenaise
2 Tbsp seasoned rice vinegar
pepper

Thursday, December 29, 2011
veganandtasty:



Sesame Kale Salad, by Fresh 365

1 large bunch kale, stems removed, leaves sliced in thin strips (about 4 c, packed)
1 garlic clove, minced
2 t minced fresh ginger
3 T rice vinegar
1 T olive oil
1 T toasted sesame oil
1 T soy sauce
2 T minced red onion
1 carrot, shredded
1 T sesame seeds, toasted
salt and pepper, to taste
Parmesan cheese, to taste (optional)
In a large bowl, add the kale, garlic, ginger, rice vinegar, olive oil, sesame oil and soy sauce. With your hands, massage the kale leaves, for 1-2 minutes, until the ingredients are well mixed. Add the red onion, carrot and sesame seeds, tossing well. Season to taste with salt and pepper. Let sit at least 20 minutes. If desired, garnish with Parmesan cheese before serving.

veganandtasty:

Sesame Kale Salad, by Fresh 365

  • 1 large bunch kale, stems removed, leaves sliced in thin strips (about 4 c, packed)
  • 1 garlic clove, minced
  • 2 t minced fresh ginger
  • 3 T rice vinegar
  • 1 T olive oil
  • 1 T toasted sesame oil
  • 1 T soy sauce
  • 2 T minced red onion
  • 1 carrot, shredded
  • 1 T sesame seeds, toasted
  • salt and pepper, to taste
  • Parmesan cheese, to taste (optional)

In a large bowl, add the kale, garlic, ginger, rice vinegar, olive oil, sesame oil and soy sauce. With your hands, massage the kale leaves, for 1-2 minutes, until the ingredients are well mixed. Add the red onion, carrot and sesame seeds, tossing well. Season to taste with salt and pepper. Let sit at least 20 minutes. If desired, garnish with Parmesan cheese before serving.

Monday, April 25, 2011
theatlantic:


Grant Achatz | Project: Create a dish for his Chicago restaurant Alinea

A world-renowned chef and restaurateur, Achatz was named “Outstanding Chef” in 2008 by the James Beard Foundation. His Chicago-based restaurant Alinea was awarded a prestigious three-star rating from the Michelin Guide both this year and last and in March, he published Life, on the Line, a memoir. Here he explains how he creates a new dish.

Read the rest at Project: First Drafts or read more on creativity in our special report.

theatlantic:

Grant Achatz | Project: Create a dish for his Chicago restaurant Alinea

A world-renowned chef and restaurateur, Achatz was named “Outstanding Chef” in 2008 by the James Beard Foundation. His Chicago-based restaurant Alinea was awarded a prestigious three-star rating from the Michelin Guide both this year and last and in March, he published Life, on the Line, a memoir. Here he explains how he creates a new dish.

Read the rest at Project: First Drafts or read more on creativity in our special report.

Thursday, April 14, 2011
thedailywhat:

Vegan Beef of the Day: While scrolling through VegNews one day, the Level 5 Vegans @ QuarryGirl stumbled upon something rather unsavory: It seems “the nation’s premier print and online vegan magazine” has been purchasing iStockphotos of decidedly non-vegan meals, then photoshopping them to appear “vegan,” and slapping them on the site’s recipes.
Though the scandal is delectable, vegans everywhere are losing their appetite for VegNews, and subsequently canceling their subscriptions in droves (QuarryGirl says it not only canceled its subscription, but also shipped back the award it received from the publication).
FWIW, VegNews issued a statement [pdf] blaming the usage of meat-based stockphotos on cost constraints, saying “it is simply not financially feasible for VegNews at this time [to use custom-shot photography for every spread].”
[quarrygirl / blogtown.]

oops

thedailywhat:

Vegan Beef of the Day: While scrolling through VegNews one day, the Level 5 Vegans @ QuarryGirl stumbled upon something rather unsavory: It seems “the nation’s premier print and online vegan magazine” has been purchasing iStockphotos of decidedly non-vegan meals, then photoshopping them to appear “vegan,” and slapping them on the site’s recipes.

Though the scandal is delectable, vegans everywhere are losing their appetite for VegNews, and subsequently canceling their subscriptions in droves (QuarryGirl says it not only canceled its subscription, but also shipped back the award it received from the publication).

FWIW, VegNews issued a statement [pdf] blaming the usage of meat-based stockphotos on cost constraints, saying “it is simply not financially feasible for VegNews at this time [to use custom-shot photography for every spread].”

[quarrygirl / blogtown.]

oops

Sunday, April 10, 2011
szymon:

Tentacle Pot Pie from Megan

szymon:

Tentacle Pot Pie from Megan

Saturday, April 9, 2011
ohyeth:

Summer come faster!
prettyfoods:

Caprese Salad (via BonBon Rose Girls)

ohyeth:

Summer come faster!

prettyfoods:

Caprese Salad (via BonBon Rose Girls)