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Vegan Simplified

The Vegan lifestyle is not boring, complicated, or expensive. This blog was designed in the hopes to simplify the process of healthy eating. I welcome everyone, not just vegans.

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Jumbo Stuffed Shells

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This was such a fun recipe to make and a great learning experience for me as well. This was my first time experimenting with tofu and before this, I wasn’t really a big fan of it. But after making this recipe, I was really impressed by its versatility. You can really do so much with it! In this pasta dish, it was used as a substitute for cheese. The outcome was a tofu ricotta filling that was super tasty.

Experience: So, one thing about tofu that I didn’t know prior to making this is that you have to drain all the water out of it before you can use it. This is done by pressing the tofu by using a cutting board or plate. Making the tofu ricotta filling was very easy, but stuffing the shells was a little tricky. Overall, I was really amazed at how delicious this dish turned out. The only thing I would do differently next time, is either add less cayenne pepper or completely skip it since it was optional. It was just a little too spicy for my taste. Anyway, just looking at this picture is making me drool so I definitely have to make this again soon!

Find the recipe here: http://ohsheglows.com/2013/03/13/jumbo-stuffed-shells/

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Pasta Della California

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The Veganomicon Cookbook has so many different types of recipes to choose from, but only picture a few of those recipes. Being that I’m a pretty indecisive person as it is, this made it much more difficult for me to choose a recipe. So, I did a little research online and it turns out that this pasta dish is rated as one of their best recipes. This recipe incorporates some really great ingredients- pasta, avocados, garlic, arugula, broccoli, and white wine.

Experience: Initially, I thought the avocados were for the sauce but it turns out the recipe calls for avocado chunks in the pasta. I personally don’t like avocado in my pasta unless it’s part of the sauce. So, I wasn’t too excited about it but I tried it anyway. As expected, I didn’t really enjoy the avocado in this dish so I made it a second time without it. And it turned out better that way! Aside from that, this was a pretty easy recipe and the sauce was very flavorful. The only time consuming part was slicing the broccoli into small florets but that wasn’t a big deal for me. I’ll certainly make this again soon! 

Find the recipe here: Veganomicon Cookbook page 192

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Roasted Beer & Lime Cauliflower Tacos

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I’m very excited for the new addition to my small but growing collection of vegan cookbooks. The Thug Kitchen Cookbook definitely stands out for its uniqueness.The language they use in this cookbook is funny, but I can see how some people may find it offensive as it contains a lot of cursing and swearing. I think it’s a very fun approach to the vegan lifestyle. As for the recipes, they look pretty simple and straightforward!

Experience: To be honest, this recipe only caught my attention because of the beer. I haven’t used beer in any of my dishes so I thought it would be fun to give it a try. Along with the seasonings, soy sauce, and beer, the cauliflower was very tasty. I was short on time so I skipped out on the cilantro slaw and salsa. Instead, I just used some hot sauce I had around. The cauliflower alone wasn’t super incredible, but it was so delicious when wrapped in a tortilla and topped with avocado, hot sauce, and lime juice. Yum!

Find the recipe here: Thug Kitchen Cookbook page 166

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15 Minute Creamy Avocado Pasta

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I was really looking forward to making this dish simply because it requires very little effort. I mean, who doesn’t love preparing dinner in only 15 minutes, especially when pasta is involved!? :) Anyway, this is another recipe from Oh She Glows. No surprise there. I can’t get enough of her recipes!

Experience: This is seriously the easiest recipe ever. There’s really nothing to it. Just boil some pasta, use a food processor to make the avocado sauce, and BAM! All done. This is definitely healthier than any other pasta sauce out there. The only thing I do want to say is that because the avocado sauce is cold, as it should be, it resulted in a cold pasta dish which is not my favorite. However, I will definitely save this for days when i’m short on time. The great thing about this recipe is that it’s so customizable. Next time, I think I’ll add some veggies to give it a little kick. If you’ve made this recipe before or decide to make it, let me know your thoughts on it!

Find the recipe here: http://ohsheglows.com/2011/01/31/15-minute-creamy-avocado-pasta/


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Cauli-power Fettucine “Alfredo”

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We had our very first vegan potluck this past weekend and what a success it was! I was so happy that all of our friends got together and brought over delicious, cruelty-free dishes. I couldn’t believe how much food we had at our house. It was truly a feast! Although hanging out with friends is always a blast, it was even more incredible to share and enjoy amazing food with each other. Anyway, this was the first time I’ve had “Alfredo” sauce in a really long time and let me tell you it was very very satisfying.

Experience: I expected this recipe to be a little more complex, but it was very straightforward. Boil some pasta, sauté garlic, blend ingredients in a food processor to create the sauce, and mix it all together. The sauce is made up of cauliflower, nutritional yeast, almond milk, and seasonings. At first, I thought I would give this dish a 5/5 rating because the first few bites were unbelievably tasty. That was probably due to the lack of Alfredo sauce in my life over the past 2 years. I think this sauce could be a lot creamier and flavorful. I’m thinking of making a similar dish in the future but using cashews rather than cauliflower or going half and half on both. I will have to do some experimenting to come up with the perfect Alfredo sauce!

Find the recipe here: http://ohsheglows.com/2014/01/20/cauli-power-fettuccine-alfredo-vegan/ 


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Pineapple-Cashew-Quinoa Stir-fry

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My fiancé and I were invited to a potluck a few weeks ago and we wanted to make sure we brought over something delicious. I always enjoy making vegan dishes for friends and family not only to spread the message but also because most people think all we eat is lettuce. Well, this dish turned out amazing and it exceeded our expectations. We were thrilled that all of our friends really enjoyed it as well.

Experience: Although there were a lot of ingredients in this recipe, the combination of all the different flavors and textures made this dish very unique. The taste had a lot of depth to it. The pineapple, cashews, soy sauce, ginger, and vegetables worked really well together and they complemented each other perfectly. It took us about an hour to make but the instructions were very easy to follow. Anyone can make this dish even those of you who are new to the kitchen. It’ll make people think you’re a pro chef! I have bookmarked this recipe and I can’t wait to make this again :)

Find the recipe here: Veganomicon Cookbook page 175


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Broccoli & Cheeze Soup

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I cooked up this soup the day after Thanksgiving. I grabbed this recipe from the website, ohsheglows.com. Angela Liddon creates some amazing recipes. Check her out if you haven’t done so already. I stumbled upon this recipe and the pictures of this dish looked unbelievably delicious. I had to make it.

Experience: This is a creamy broccoli soup that’s made up of two parts. First, you cook the vegetables to create the soup, then you make the “cheeze” sauce separately to add in later. Chopping up the vegetables was the most time-consuming, but she did mention this in the directions. Although I do prefer soups with clear broths to thick/creamy soups, the toppings made it much more enjoyable. Instead of croutons, I made garlic bread. I just added olive oil, chopped garlic, and garlic powder on some bread then threw it in the oven. The soup alone wasn’t incredible, but the sauce and garlic bread added some texture and taste. I definitely want to make the sauce again and use it for nachos or fries. Yum!

Find the recipe here: http://ohsheglows.com/2011/12/20/broccoli-cheeze-soup/

Chopped veggies

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Adding veggie broth and seasonings

Blended

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Vegan Posole

After many weeks of late night study sessions and coffee runs, I finally finished finals week and this semester is officially over. It went by very quickly, but I am really looking forward to relaxing and spending time with family.

Anyway, I made this posole for thanksgiving. I really enjoyed it so I decided to share this recipe with you all. I haven’t had posole for almost 2 years! I’ve been putting it off because it seemed like a very complicated process. This is so easy, I promise you won’t regret making this!

For this recipe, I used WestSoy’s chicken-style seitan. I don’t have a lot of experience cooking with fake meat. I thought this one was okay and my family members seemed to enjoy it. Let me know what you’re favorite meat substitutes are. I’d love to know.

Happy holidays!

Ingredients:

  • 4 quarts water
  • 1 large (96 ounce) can Juanita’s hominy, drained & rinsed
  • 1 head garlic, unpeeled
  • Salt
  • 7 dried guajillo chiles
  • 1 clove garlic, peeled
  • 1 teaspoon oregano
  • 1/2 onion, peeled
  • 2 (8 ounce) packages WestSoy chicken-style seitan, cubed

Garnishes:

  • cabbage, thinly sliced
  • lime, quartered
  • red radishes, thinly sliced
  • onion, chopped
  • tostada shells

Directions:

  1. In a large stockpot, add hominy, water, unpeeled head garlic and a tablespoon of salt. Set on heat and bring to a boil.
  2. In a medium bowl, soak the guajillo chiles in warm water for about 30 minutes (or until soft). Remove stems and seeds. (You’ll be left with only the skins of the chiles.)
  3. Prepare the red sauce by adding the chiles, clove of garlic, teaspoon of salt, and oregano in a blender. Then pour the sauce into the stockpot by using a strainer. (This might take some time, you can use water from the stockpot and pour it over the red sauce to thin it out.)
  4. Add the chicken-style seitan. Remove garlic head and add half onion. Cook for about an hour. Taste and add more salt or oregano if needed.
  5. Serve in bowls, add garnishes, and enjoy!

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