January 29, 2015 By This Vegan Girl
The idea for these tacos came in bits and pieces. I guess it started a few weeks ago when my soon-to-be brother-in-law was telling me how mushrooms are the umami, or savory part, of vegan dishes. He’s right! Mushrooms have volume, can easily absorb flavors, and ooze juices when cooked just right.
Fast forward to that special time of month when my stomach becomes a dumping ground from all the crap I stuff my face with. Okay, I’m exaggerating a tad, but the cravings were a bit out of control this month. I was obsessed with this Dairy-Free Dorito Popcorn recipe from Whole New Mom.
I thought about that perfect spice blend nonstop that week. Then, it came to me: “This would be a delicious taco seasoning.” That thought, plus the thought of the savoriness of mushrooms, led me conceive this dreamy meal. The “meat” here is full of flavor and has a great consistency!
Don’t get me wrong; I looove black bean tacos. However, it’s difficult to incorporate taco seasoning in black beans. They’re just not the absorbent type.
Try this recipe and you will not be disappointed. In fact, you might be obsessed like I am.
Mushroom-Walnut Tacos with Queso
Prep Time: 20 minutes
Cook Time: 10-20 minutes
Yield: 8 tacos
For the Mushroom-Walnut Meat:
- 2 large portobello mushrooms
- 1/2 cup walnuts, crushed (but not minced)
- 4 tablespoons nutritional yeast
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- a dash of cayenne pepper (optional)
For the Queso:
- 1/2 cup raw cashews, milled in the blender or food processor
- 2 tablespoons nutritional yeast
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/3 cup coconut milk
- 1/8 cup grape seed oil
- Taco shells/tortillas (I used mini corn tortillas to keep it gluten-free)
- red onion
Step 1: Prepare the toppings.
I’m trying to get more organized in the kitchen by chopping the little stuff first.
I got an EXTREMELY rare, beautiful picture of my cockatiel Fleegle here. I was taking pictures of my chopped fruits and veggies, and Fleegle flew over to see what was going on. As soon as I snapped this picture, he flew away, leaving me with a lovely picture of his wingspan! I’ve never seen the details of his underwing, and it’s so beautiful!
Step 2: Blend/mix/cook the meat.
I like to start with the spices. Since nutritional yeast is made with flakes, I like to put all the spices in the blender together at once. That way, all the spices are evenly distributed and fused together.
After that, throw the mushrooms in the food processor until the mushrooms are in tiny pieces.
Are your walnuts crushed yet? If so, do that now. Make sure your walnuts are decent chunks. I lightly crushed mine with the handle of my cutting knife.
Mix the spices, mushrooms, and walnuts together in a bowl. There’s your meat!
Throw the meat on a skillet set at medium heat. Stir/flip the meat every minute or so for about 10-12 minutes. You’ll start to see the meat become more crumbly; this is jackpot, people.
Step 3: Blend your queso.
The queso can be made in 5 minutes while the taco meat is cooking (as long as you keep stirring the meat every minute or so).
Start by placing only the cashews in the blender/food processor. Blend until the cashews are in tiny bits or like cashew meal.
After that, toss or pour the rest of the cashew cheese ingredients in the blender/food processor and blend until all ingredients turn into liquid gold.
Step 4: Prepare your taco shells.
If you’re using corn tortillas like I did, you’re going to need to fry them on the pan on medium heat. I used a tiny bit of coconut oil for every tortilla I used. The tortillas fried for about 2 minutes on each side.
For those of you that are baking your tortillas in the oven, follow the packaged directions to do that.
For those of you eating soft flour tortillas, you may happily be on your merry way to Step #5… asshole. What? I didn’t say anything. Okay, I’m just super jealous, alright? Sorry.
Step 5: Assemble your tacos.
Oh yay! This is the fun part! Will you put on the leafy greens first, or the meat? Who cares? It’s up to you!
If you like what you see, you might want to do the following:
- Follow me on Instagram @thisvegangirl. I post my day-to-day meals there. If you try one of my recipes, I love when you post a picture and tag me!
- Like me on Facebook for quick updates on new recipes.
- Follow my board on Pinterest to see what’s pinspiring me.
- Comment below!
December 23, 2014 By This Vegan Girl
This dish took years to perfect. Yes, YEARS. I’ve been so annoyingly critical of this dish every time I’ve sat down to eat it. Too salty. Not enough flavor. The wrong flavor.
I think I’ve finally found it, though. The secret ingredient is nori, otherwise known as the seaweed that keeps your sushi tucked in so nicely. I bought a pack of nori, milled it up in my blender, and sprinkled some in this sauce. The result was nothing short of a vegan miracle; I was tasting that glorious flavor of the ocean that I haven’t tasted in years. As someone who used to love seafood, it was marvelous to acquire that taste again without harming any of our ocean friends.
Combining the fishy taste of nori, the natural sweetness from coconut oil, and the saltiness of Tamari (or soy sauce), you’ll be on your way to making this delicious vegan lo mein!
Vegetable Lo Mein
Prep Time: 15 minutes
Cook Time: 10 minutes
Yield: 2-4 servings
For the Sauce:
- 6 tablespoons coconut oil, melted
- 3 tablespoons Tamari or soy sauce
- 2 tablespoons of nori, milled
- 1 teaspoon powdered ginger
- 1 cup of carrots, diced
- 1 cup of celery, diced
- 8oz mushrooms, sliced
- 1 pound of rice noodles
- 1/2 cup green onions, chopped, for garnish
- Sesame seeds, for garnish
Step 1: Chop and cook your vegetables.
The vegetables don’t HAVE to be the ones mentioned above. In fact, use this opportunity to get rid of whatever you have available. I like to use this dish as a fridge-clearer. Nonetheless, the ingredients above are my favorite ones to use.
Set 1 tablespoon of coconut oil in a wok/deep skillet on medium heat. Once the oil is melted, add in the celery, carrots, and mushrooms. Stir occasionally. After about 5-7 minutes, your vegetables should be cooked down properly. Reduce to low heat.
Step 2: Create the sauce in a blender.
While your veggies are cooking down, start by milling up the nori into a pulp in your blender or food processor. I usually mill the entire nori package at once and store it in an air-tight container in the refrigerator for future uses.
Once the nori is milled, combine all the sauce ingredients in the blender until all ingredients are fully incorporated. Add this sauce to the vegetables on low heat. Cover the wok/skillet.
Step 3: Cook the rice noodles.
Boiling the noodles isn’t normally the final step, but lo mein is a little different. The noodles need a chance to cook in the sauce for a bit; therefore, the sauce already needs to be ready. This will ensure that your noodles will be full of all the delicious flavors of the vegetables and sauce.
Start a pot of boiling water on the stove. Once the water is boiling, place in your noodles. Whatever the package of your noodles recommends for cook time, think about reducing that time by a few minutes. Drain, add the noodles to the wok, stir, cover, and let it cook for another few minutes. The idea is to start cooking the noodles in boiling water and to finish them off by having them soak up the flavors in your wok.
Step 4: Garnish, serve, and enjoy!
If you like what you see here, don’t forget to:
- take a picture of this meal, upload it to Instagram, and tag me @thisvegangirl or #thisvegangirl so I can see how it turned out for you
- add me on Facebook
- follow me on Pinterest
- comment below with feedback/results
November 17, 2014 By This Vegan Girl
This Thanksgiving will be my second vegan Thanksgiving. Last year, I spent my Thanksgiving at Matt’s aunt’s house, which was very nice. I contributed a dish, and Matt’s mom made several gluten-free vegan dishes. No pressure.
This year, the pressure is on me: I’M HOSTING. I’m hosting both Matt’s family and my family, where our parents will meet for the first time. Not only that, but I will be the only vegan in attendance, so all my vegan dishes are going to need to be kickass in order to please the omnivores. I get the sweats just thinking about all the pressure.
One of the attendees requested green bean casserole, so I went to work searching online. With disappointment, I looked through a lot of recipes that just fell short. I need to blow the socks off these people, and I refuse to make a subpar dish.
I decided to take a chance with a non-vegan recipe and to veganize it. I took the great Alton Brown’s “Best Ever Green Bean Casserole” recipe and made some gluten-free & vegan changes.
Now, I’m confident that my green bean casserole is awesome. If you need a gluten-free vegan green bean casserole for your Thanksgiving, look no further. This recipe is creamy, cheesy, flavorful, and has a pleasant little crunch from the crispy onions.
Cheesy Green Bean Casserole
Prep Time: 25 mins
Cook Time: 45 mins
Yield: 6-8 servings
For the Crispy Onions:
- 2 medium onions, thinly sliced
- 1/2 cup gluten-free bread crumbs or seasoned coating
- 1 teaspoon sea salt
- a teeny bit of coconut oil (or grape seed oil), for greasing
For the Cheesy Cashew Cream:
- 1/2 cup cashews, milled
- 2 heaping tablespoons of nutritional yeast
- 1/4 tsp smoked paprika
- 1/2 tsp sea salt
- 1/3 cup unsweetened coconut milk
- 2 tbs grape seed oil or melted coconut oil
All Other Ingredients:
- 24 oz green beans, trimmed and halved
- 16 oz mushrooms, sliced
- 2 tbs grape seed oil or coconut oil
- 2 cloves of garlic, minced
- 1/4 tsp nutmeg
- 2 tbs all-purpose GF flour
- 1 cup vegetable broth
- salt and pepper, to taste
Step 1: Prepare and bake the onions.
Preheat the oven to 450/232 degrees Fahrenheit/Celcius. Chop the onions thinly and separate with your fingers. Brace yourself for this step. I had to walk away with burning tears in my eyes THREE TIMES.
Take your chopped onions, put them in a large tupperware container, pour in the breadcrumbs/coating, and shake it up, baby. Go ahead and twist and shout while you’re at it.
Once the onions are perfectly coated, take out a greased baking sheet, spread the onions out on it evenly, and bake in the oven for 20 minutes, shifting the onions halfway through. When you remove the onions from the oven, reduce the heat to 400/204 degrees Fahrenheit/Celsius.
Step 2: Blanch the green beans.
While the onions are cooking, get to making those beautiful, lush beans! Bring a big pot of water to a boil. Boil your beans for only 4-5 minutes. I did 4 minutes and 30 seconds, and my green beans were perfect.
While those green beans are boiling, get out a big bowl and fill it with ice water. Once the green beauties have steamed their way to perfection, quickly strain them and immediately place them in ice water. This will keep them cooked, yet firm.
You can keep them in the water for a while, since you’ve got other things to worry about.
Step 3: Prepare the cashew cream.
Once step 4 comes along, things will escalate quickly, so we’ll want that cashew cream ready to go.
I don’t believe in soaking cashews to make cashew cream. The whole thing can be done without soaking as long as you have a blender, food processor, or coffee grinder.
Start by placing the cashews into your milling machine of choice. Mine is a NutriBullet, which has an amazing milling blade that does the job beautifully. Mix the cashews until they become a pulp.
After that, add all other cashew cream ingredients (coconut milk, oil, salt, nutritional yeast, smoked paprika). Set aside.
Step 4: Cook all remaining ingredients on the stove.
But WAIT! There’s an order!
Start with the 2 tablespoons of oil in a pan on medium heat, followed by the mushrooms. Season those mushrooms with a little bit of sea salt and pepper.
Once the mushrooms start to sweat (4-5 minutes), add in the minced garlic and nutmeg and cook for another 1-2 minutes. After that, sprinkle the gluten-free all-purpose flour in there, letting it cook for 1 minute.
Pour in the vegetable broth and let it simmer for 1 minute. Decrease the heat to low and add the cashew cream, mixing it all together and letting it cook for about 5 more minutes.
Step 5: Put the dish together and bake.
Remove the pan from the stove and mix in the green beans and 1/4 of the crispy onions. Place the mixture in a baking pan and sprinkle the rest of the crispy onions on top. Bake for 15 minutes. Serve it hot.
It’ll look something like this:
Oh, man. This was awesome. I can’t wait to serve this on Thanksgiving!
In the meantime, I’ll be enjoying this as my leftovers tomorrow for lunch. 🙂
Before I go, FREE PLUG PARTY! (Right, fellow Tosh.0 fans?)
- Follow me on Instagram @thisvegangirl, and don’t forget to tag me in pictures of creations you’ve made from my blog! You can use the hashtag #thisvegangirl, too.
- Like This Vegan Girl on Facebook for updates on new blog posts.
- Comment below if you’ve tried my recipe and liked it!
September 26, 2014 By This Vegan Girl
When it comes to my own recipes, sometimes I need to get Pinspired. I follow a lot of vegan recipe boards on Pinterest, which allow me to step out of my comfort zone and make something I’ve never made before. These recipes aren’t for my blog, though. It’s just for me to enjoy.
However, there are the rarest of occasions when I step out of the vegan realm, put on my big girl pants, and reluctantly creep into a scary world: the vague search option Food & Drink. Anyone who is vegan knows that just looking at the Food & Drink option on Pinterest without anything in the search bar is very, very difficult. The worst, even. Recipes oozing with cheese and countless amounts of other options I can’t indulge in flood my feed.
But there’s a method to my madness: the Barney Stinson in me is bored and wants to challenge himself by looking for something to veganize.
Sure enough, a few days ago, I came across this famous pin from The Kitchen is My Playground:
They’re called Individual Veggie Quiche Cups To-Go. Woah! That’s cool! My Gluten-Free Pancake Bites have probably been my most popular recipe to-date, so I am a huge fan of the cute little to-go breakfast treats! Unfortunately, the quiche recipe above has egg and cheese in it.
Challenge accepted, I told myself.
My first attempt at the recipe you are about to see was a huge success. Don’t you love it when that happens? Who knows… maybe I’m just getting better at this stuff!
Anyway, I’m very impressed with the taste and texture of these Quiche Bites. I can picture them as being an awesome hors d’oeuvre. I just relocated to a new Florida city, so I’m thinking about making these when I attend my first vegan potluck!
Prep Time: 15 minutes
Cook Time: 40-45 minutes (depending on which oil you use)
Yield: 24+ mini quiches
For the food processor:
- 1/2 cup cashews
- 1/4 cup + 2 tbs grape seed oil or coconut oil
- 1/3 cup unsweetened coconut milk
- 2 heaping tablespoons nutritional yeast
- 1 tsp sea salt
- 1/8 tsp smoked paprika
- 1 12oz package of extra firm tofu, cubed
To (finely) chop:
- 1 cup spinach (or any dark leafy green)
- 1 cup broccoli
- 1 cup mushroom
- 1/2 cup grape tomatoes
- 1/2 cup green onion
Step 1: Blend the food processor ingredients.
You want to start out with the cashews. Just the cashews. My food processor is pretty weak, so here are the results it yielded:
After that, add all the other food processor ingredients (oil, milk, nutritional yeast, salt, smoked paprika) but the tofu. We’ll save the tofu for last.
As far as oil preference, I’ve found that different oils produced a different quiche. If you’re looking for a light, airy quiche, use grape seed oil. The batch containing coconut oil was more moist and hearty, so if that’s what you’re all about, use coconut oil. The ones photographed here contained coconut oil, but I’ll admit that I prefer the taste/texture/results of grape seed oil in this recipe.
Now, what I like to do with the tofu is plop in the cubes while the food processor is turning. I don’t know if it does anything special, but I like to think that it’s less overwhelming for my appliance.
Once all the tofu is mixed in, you’re going to be left with a strange concoction: the base! Pour/gloop the base into a big bowl. Set aside.
Step 2: Place chopped veggies in the bowl.
If you haven’t chopped your veggies yet, now is the time to do so.
I’m proud to share that my green onions are doing very well! I’m using them for today’s recipe. All of these have grown just by placing the white bulbs in soil… that’s it!
Just to let you all know, you don’t have to do use these particular vegetables. You might want to take this opportunity to clear out the refrigerator by using veggies you have on-hand. In my previous batch, I used arugula instead of spinach, white onion instead of green, and didn’t use any mushrooms at all. It still tasted marvelous. Use whatever you’ve got, and I’m sure it’ll be yummy.
Once your vegetables are chopped, place them in the same bowl as your base. Mix.
Step 3: Pour and bake.
I need you all to know that I used a mini muffin pan for these Quiche Bites. Using a regular muffin pan will not yield the same fantastic results; it’s too heavy and thick, causing the quiche to fall apart. However, if you have a round pie dish lying around, you could probably yield some nice results from that.
Preheat the oven to 350ºF. Get out your mini muffin pan. I didn’t use muffin cups for this recipe, but hey, that’s up to you. Also, I didn’t grease my muffin pan, as the mixture has enough oil in it to moisturize the pan with minimal stickiness.
Take a tablespoon and try to neatly spoon your mixture inside the divots. Here was my best attempt at cleanliness:
I really, really wanted to only do only one batch of these, so I stuffed and stacked them high. If you have enough patience to do another batch, by all means, do that. You’ll get to see my results in a few seconds, anyway.
If you used olive oil or grape seed oil, your bites should be ready in 40 minutes.
If you used coconut oil, bake them for 45.
Take them out and let them cool down for 5 minutes. They’ll seem a little moist when you first take them out, but the cooling process will help them harden a bit.
Step 4: Spoon out quiche bites and enjoy!
Actually, I “forked out” my quiches (with a fork). It won’t be perfect, but that’s the glamorous life of someone who doesn’t like to buy cupcake cups!
These little babies are SO GOOD! They’re the perfect breakfast treat for those of us who miss omelets!
If you decide to make the best decision of your life and try these out, make sure you let me know how your dish turned out! You can comment below, tell me on Facebook, or use the hashtag #thisvegangirl on Instagram. I update the blog once a week, but I post on Instagram several times a day. Also, you can follow my board on Pinterest. I post my own recipes there, but I also post other recipes that tickle my fancy.
July 1, 2014 By This Vegan Girl
I love experimenting with vegan pizza. This is my fourth pizza on the blog, officially making pizza the most versatile dish ever. It’s all about the base.
My other three pizzas include:
- the tomato base, Easy Ricotta Pizza
- the refried bean base, Mexican Pizza
- the hummus base, Hummus Pizza with Cucumber Cream Sauce
And now, the latest edition to the vegan pizza brigade: the creamy garlic base!
I’m proud of this one. The creaminess imitates the presence of cheese. I’m also thrilled by the fact that this is soy-free and free of processed ingredients!
Creamy Dreamy Garlic Pizza
Prep Time: about 20 minutes
Cook Time: 15 minutes (most can be done during prep time)
Yield: 8 slices
GF Pizza Crust: (see recipe here) (optional)
- 2 tsp active dry yeast
- 1 tsp Sugar
- 3/4 cup Water (warm)
- 1 tbs flax seed mixed with 3 tbs warm water
- 1 Tbsp Olive Oil
- 1-1/2 cups GF all-purpose baking flour
- 2 tsp xanthan gum
- 1/2 tsp sea salt
Cashew Cream Base/Drizzle:
- 1/2 cup raw cashews, milled (or soaked in water for 8 hours)
- 4-5 garlic cloves, minced
- 1 tbs lemon juice
- 1/4 cup coconut milk
- 1/8-1/4 cup water (depending on how thick you want it. I opted for 1/4 cup.)
- 1/2 tsp sea salt
- 4oz mushrooms, sliced
- 1 small onion, diced
- 1 tbs lemon juice
- 1 tbs coconut oil
- 10 grape tomatoes
- 1 small handful of arugula
- 1 small handful of pine nuts
STEP 1: Make the pizza crust or knead your dough.
For all the glutards out there (don’t worry, guys… I’m a part of the community, so it’s cool), I have provided a great gluten-free recipe here. It’s from Bob’s Red Mill’s website. I have tried more than a handful of different pizza crust recipes, and that one is by far my favorite one.
GF pizza crust works way differently in terms of how it’s handled. Regular dough requires kneading to spread it onto a pizza pan. GF pizza crust is more of a smoothing process, as the dough doesn’t “bounce back” like normal dough does. A great tip for smoothing the GF dough onto a pan is to keep your hands wet. This prevents your fingers from transforming into those of a dough monster.
GF crust needs to go through a preliminary cooking stage before any toppings go on. Place the crust in the oven at 425 degrees for 7 minutes. Take out and set aside.
STEP 2: Prepare toppings that need to be cooked down beforehand.
After the mushrooms and onions are chopped, let them simmer in the coconut oil until they are sweating, which will take 5-7 minutes on medium heat. Spritz them with lemon juice during the last minute. Set aside.
STEP 3: Prepare the cashew cream.
This is a great step to tackle while Step 1 and 2 are cooking.
If you did not soak your cashews and have a very strong food processor or milling device (I use my Nutribullet milling blade. A coffee grinder will probably work, too.), mill the cashews and garlic before adding the rest of the ingredients. Mix until creamy and smooth.
If you did soak the cashews, drain the cashews and mix well in the food processor with the garlic. Once the cashews are completely liquified, add in the rest of the ingredients and mix until creamy and smooth.
If you want a thick cream, opt for 1/8 cup of water. I wanted my base to be the consistency of a drizzle, so I measured out 1/4 cup instead. It’s all about preference.
STEP 4: Put the crust with base and precooked toppings in the oven.
Start with pouring the cashew cream on the crust and spreading it to the edges. Make sure to save some for the drizzle at the end! Sprinkle on the mushroom/onion mixture as the topping. Place in the oven for 6-7 minutes at the same temperature.
STEP 5: Chop and prepare raw toppings.
I love mixing fresh, raw toppings with cooked toppings on pizza! Grape tomatoes and arugula worked very well with this recipe. Complete this step while your base is still cooking.
STEP 6: Once the base is done cooking, dress up the rest of your pizza!
Add on the tomatoes and arugula, along with pine nuts and drizzle. Slice it up and enjoy!
So, I went to sit down in front of the TV to relish this tasty lunch I made when I found THIS. TWO SLEEPY BEEPY BABIES.
Be still my heart.
June 24, 2014 By This Vegan Girl
Who out there can’t live without their food processor? Mine is perpetually in the dishwasher, being that I use it on the daily. Now that I’ve had one, I don’t think I could happily go on without one.
I regularly make hummus, broth, dressings, and drizzles with it. I’ve dabbled with ice cream-making and pie crusts with it, too. Surprisingly enough, this was the first time I’ve made pasta sauce with it, and I feel like I’ve found a key to a door that should’ve been opened a long time ago.
Pasta dishes seem so boring and cliche. Not to mention that the pictures are pretty unstimulating, as well. (Who has the energy to put the oregano leaves on top, and surround the final photo with the raw ingredients used? Hmm… real photographers, I guess. Complaining like a true amateur.) But trust me when I say that despite the dullness these photos may exude, this pasta sauce is easy to make and easy to fall in love with.
Spicy Red Pepper Pasta Sauce
Prep Time: 15 minutes
Cook Time: 10-15 minutes
Yield: 3-4 servings
- a heaping cup of tomatoes
- a heaping cup of red bell pepper
- 1/2 lemon, squeezed
- 1/4 cup coconut milk
- 4-5 garlic cloves, minced
- 1 tbs fresh oregano, minced
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/8 tsp cayenne pepper
Other ingredients seen in pictures:
- gluten-free quinoa spaghetti
- 1 1/2 cups baby portabella mushrooms, sliced
- 1 cup baby eggplants, sliced
- 1 small sweet onion, chopped
STEP 1: Mince the garlic and oregano.
I use my NutriBullet’s mincing blade to make these two as small as possible. I find that if I throw the garlic and herbs full-sized along with the other ingredients in the food processor, it doesn’t get the ingredients as small as I want it to be. The smaller it is, the more flavor throughout.
By the way, I would like to congratulate my oregano on its first appearance! It’s doing well in the herb garden.
STEP 2: Throw in all ingredients in the food processor.
Make sure it’s a strong food processor, as you want the sauce to be smooth. If not thoroughly mixed, this will not produce the “chunky” sauce you want.
Set aside when smooth.
STEP 3: Chop up other ingredients you wish to feature in your pasta.
I found these adorable baby eggplants at Nelson Family Farms in Fort Pierce, FL! There a bit longer than my palm. I’ve never seen these before! This variety of eggplant is easy to chop, perfect for bite-sized disks, and absorbs flavors like a dream.
I also chose to throw in onion and mushrooms. It was a medley of perfection.
STEP 4: Cook pasta and chopped veggies.
I used two tablespoons of coconut oil to cook the veggies with. It takes about 10 or so minutes to accomplish.
STEP 6: Simmer sauce and strain pasta.
Once the veggies are cooked down, set the stove to a low setting and pour in the spicy red pepper sauce. Mix and let it sit for a few minutes.
Dish out the pasta noodles, pour the sauce on top, and enjoy!
February 9, 2014 By This Vegan Girl
It’s a beautiful Sunday afternoon in Central Florida. After a rainy, disgusting week, it’s sunny and beautiful, with a high of 71 degrees. Oh Florida, it’s great to have you back!
After a stellar morning involving a morning run, yoga in the park, and some partner yoga with my best friend, I came home wanting a great lunch. We haven’t had a big grocery run in about a week, and we need to clear out the ripe veggies in the fridge to make way for the new ones. “Perfect for soup!” I thought.
Much to my dismay (initially), I realized that my stash of vegetable bouillon was all gone. What started out as a soupy defeat quickly turned into a chance to be creative. I didn’t have an hour to simmer my veggies to make stock (who does?), so I decided to use the same approach as I did to make my instant cashew cream: mill it up!
In order to successfully make this soup, you’ll need a really powerful food processor, or some type of milling device. If not, you’ll end up with a chunky broth, and nobody wants that.
This soup was tasty, quick, fridge-clearing, packed with nutrition, and didn’t take a lot of ingredients!
Lentil Soup in a Homemade Veggie Broth
Prep and Cook Time: 20 minutes combined
Yield: 4 servings
- 2 cups ripe tomatoes (I used grape tomatoes that were getting a bit wrinkly)
- 4 celery stalks
- 3 large carrots
- 2 garlic cloves
- 1 tbs sea salt
- 1 cup water
- 2 cans of organic lentils, strained and rinsed
- 8oz baby bella mushrooms, sliced
- ½ cup white onion, chopped
- 4oz quinoa pasta – OPTIONAL – (I used Ancient Harvest Garden Pagoda quinoa pasta)
STEP 1: Create the broth.
Prep your stove by setting your pot on medium-low heat. That way, when your broth is ready, you can make it instantly hot.
Take the broth ingredients, except the water and salt, and put them in your food processor. Mill those ingredients together until it has become completely smooth liquid.
Once your veggies are smooth, pour your soup onto the pot. Add the water and salt.
STEP 2: Strain and rinse your lentils.
Add the lentils to the pot.
Why the canned lentils? I’ve tried raw lentils a countless amount of times through soaking, simmering, adding baking soda, and a combination of all three. No matter what I did, I couldn’t ever seem to get my lentils to be that puffy, soft consistency. They would ALWAYS turn out a bit crunchy. I finally gave in and bought organic lentils, and I haven’t looked back since! It doesn’t hurt that they’re also quick and easy.
STEP 3 (optional): Prepare the pasta.
Bring a pot of water to a boil. Add in 4oz of quinoa pasta to boiling water, allowing the pasta to boil for 6 minutes. Strain and add to the pot when ready.
STEP 4: Add chopped veggies to the pot.
While the pasta water is heating up, increase the stove to medium heat. Chop the onion and mushrooms and add the two to the pot. Cover with a lid until you add in the pasta, about 6-8 minutes.
STEP 5: Ready to eat!
We prepared Schar Gluten-free Ciabatta Rolls to dip into our soup.
By the way, it’s REALLY difficult to get a great picture of soup. Here is my best attempt.
February 9, 2014 By This Vegan Girl
After a year of veganism, I have grown to see pizza in a new light.
I’ve never been a huge fan of a ton of cheese on my pizza. In fact, I used to peel the cheese off 90% of the time. Nonetheless, at the beginning of my vegan journey, the thought of pizza without cheese forever seemed a bit tragic.
I tried to go the vegan “cheeze” route, but that was just a grave disappointment. I hate cheeze. You might melt, but you’re not cheese and you never will be, so please just stop.
Finally, I started experimenting with different base sauces. At that point, I finally felt like I had gotten somewhere! No longer does pizza require a tomato base and a cheesy topping. In fact, it’s a lot more interesting, eco-friendly, and humane without it. I’ve tried a refried bean base, garlicky coconut milk base, oil & garlic base, and now, a hummus base.
I can’t take credit for the entire thing. I had help from my sister’s boyfriend, Adam, who happens to be a chef. He gave me some great tips to help give this pizza the wow factor.
Oh, and before you begin, just know that making this pizza is somewhat of a circus act. Between the homemade GF pizza crust (optional), pan-fried chickpeas, cucumber cream sauce, and the normal veggie-chopping prep, you’ll be preparing and cooking several things at one time, so an extra set of hands would be ideal. Don’t let it discourage you, though; this great-tasting pizza is totally worth it!
By the way, having cute pets in the kitchen always makes the cooking process more enjoyable.
Prep Time: 15-20 minutes
Cook Time: 30 minutes
GF Crust: Bob’s Red Mill’s website provides my favorite GF pizza crust recipe here.
If you plan on using the recipe above, you’ll need the following
- 2 tsp Active Dry Yeast
- 1 tsp Sugar
- 3/4 cup Warm Water
- 1 tbs flax seed, combined with 3 tbs warm water
- 1 Tb Olive Oil
- 1-1/2 cups GF All Purpose Baking Flour
- 2 tsp Xanthan Gum
- 1/2 tsp Sea Salt
- 4 tbs GF All-Purpose Flour
- 1/2 can (or 7.5 oz) of organic chickpeas, rinsed and damp
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbs coconut oil (for the pan)
Cucumber Cream Sauce:
- 1/2 cup cashews, milled
- 1 cup cucumber, pureed
- 1 tablespoon lemon juice
- 1/2 tablespoon lime juice
- 1 teaspoon agave nectar
- 1/2 teaspoon salt
- 8oz of your favorite hummus
- 2 cups portobello mushrooms, sliced
- 1/4 cup onion, chopped
- 1 garlic clove
- 1 tbs olive oil
- lemon juice
- 1 cup grape tomatoes, halved
- 1 cup spinach leaves, chopped
STEP 1: Prep the pizza crust.
If you’re making the GF pizza crust, follow the directions here. Once you allow the crust to rise, or when you’re putting the GF pizza crust in the first time (to solidify), you can get started with the other prep work.
STEP 2: Prepare the chickpeas.
Put the chickpeas in a strainer and rinse. Place the GF all purpose flour, salt, and pepper in a sandwich baggie. Here’s the fun part; place the damp chickpeas in the bag, seal, and shake it up! It’s satisfying to see them coated so perfectly. From there, throw the coconut oil on a skillet with the chickpeas and cook at medium heat for 20-30 minutes, shaking the chickpeas around often.
STEP 3: Make the cucumber cream sauce.
To make the cucumber cream sauce, start with milling the cashews.
I’ve tried soaking cashews overnight to make cream sauces before, but for this last-minute cooking girl, it wasn’t an ideal situation. Not only that, but my soaked cashew result left me with cashew chunks in my cream, which was less than desirable. I found out that by milling the cashews to a pulp using the milling blade on my NutriBullet, I achieved a smooth, creamy finish instantly.
Once you mill the cashews, set aside. Puree the cucumbers until liquidy smooth. After that, mix the cucumber juice, cashews, salt, pepper, lemon juice, agave nectar, and lime juice together. When that’s all done, place your concoction in the refrigerator until your pizza is ready.
STEP 4: Cook the vegetable toppings.
Place the onions on a skillet with medium heat and the olive oil and cook for 1 or 2 minutes. After that, mix in your portobellos for about 5-8 minutes. Actually, the 5-8 minutes is an estimate, as I unprofessionally didn’t keep track. Squirtce on top of the mushrooms as they are cooking. Cook the mushrooms until they look like the picture below. They should be juicy and browned. Add in the minced garlic 2 minutes before you take the mushrooms off the heat. Oh, and don’t forget to squeeze lemon juice on them as they’re cooking.
STEP 5: Prep the pizza crust for final cook.
Once you’re done prepping the mushrooms, phase 1 of the GF crust should be completed. Spread the hummus as the base, place the mushroom/onion/garlic on the pizza, and place in the oven. The pizza should stay in the oven until the crust has turned golden brown.
By the way, I bought this cheap, local hummus from Whole Foods. Basil and Tomato hummus? It doesn’t get much better than that.
STEP 6: Chop up raw vegetables (if you haven’t done so already).
While your pizza is in the oven, chop up your remaining veggies.
The crust is golden, and soon, you will be, too. Take out that pizza and put the chickpeas and fresh veggies on top. Retrieve the cucumber cream, and by the spoonful, drizzle the cream on top until you’re satisfied. We like our pizza nice and wet, so at a glance, it looks pretty bizarre… bizarrely delicious, that is.
Yum! I hope you enjoy it as much as I do!