Throwback Thursday: Mushroom cheesesteaks

September 12, 2013 at 10:00 am | Posted in Throwback Thursday, VeganMoFo | Leave a comment
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Photo by Bethany Fehlinger

Photo by Bethany Fehlinger

Originally posted on No Sweat, York

Hearty and juicy aren’t words most people would say about a vegan dish that tries to mimic meat. However, well-cooked mushrooms can play a convincing role in dishes such as Philly cheesesteaks.

There have been times in the past where I asked my fiance if a piece of mushroom was actually meat, because the texture and structure of mushrooms can resemble chicken or even beef strips, especially when they are marinated and pressed between two slices of bread.

160x220_g3I love using my crock pot as it frees up my evenings. All I need to do is cook it overnight or during the day, and I come home to a healthy dinner with minimal dishes.

This dish is super easy, too, and dinner will be ready by the time you get home. Or make it overnight, put it in the fridge and reheat what you need. Pair it with a chilled salad or refreshing fruit while sitting by the pool.

Vegan mushroom cheesesteaks
Adapted from “The Vegan Slow Cooker”
Serves 6

Ingredients

  • 1 onion, sliced
  • 2 bell peppers, any color, sliced
  • 3 large portobello mushrooms, stems removed, sliced
  • 2 Tablespoons vegan bouillon
  • A dash of liquid smoke
  • 1/2 cup of water
  • salt and pepper to taste
  • 2 Tablespoons cornstarch
  • 6 rolls, hoagie style preferred
  • Shredded vegan cheddar cheese

Recipe

  1. Cut up onion, peppers and mushrooms. Make sure to remove mushroom stems.
  2. Oil crock in slow cooker with a little olive oil on a paper towel, rubbing down the sides and bottom.
  3. Place vegetables in crock, pour water and break up or add bouillon on top. Add liquid smoke, salt and pepper. Stir.
  4. Cook on low for 6 to 8 hours.
  5. At about 20 minutes left, stir in cornstarch to make gravy, and mix well. Cook for the remaining 20 minutes.
  6. When ready to serve, spoon cheesesteak mixture onto each bun and top with vegan cheddar cheese.
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Wordless Wednesday: Last hurrah of summer strawberry tart

September 11, 2013 at 2:31 pm | Posted in VeganMoFo, Wordless Wednesday | Leave a comment
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Munchie Monday: Zucchini roll-ups

September 9, 2013 at 4:32 pm | Posted in Munchie Monday, VeganMoFo | Leave a comment
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Photo by Bethany Fehlinger

Photo by Bethany Fehlinger

I was wishing for zucchini again and lo and behold, I come back from a Labor Day vacation and I have three zucchini!

I know summer is kind of over, but I still want fresh produce and refreshing dishes to eat.

The Fitchen made zucchini pesto roll-ups, inspiring me to make similar ones with hummus. I got a 10-ounce Sabra classic hummus container for cheap last week and used that. I also have a bounty of orange cherry tomatoes aching to be used.

I didn’t roll it as neatly as The Kitchen recipe, but it was still delicious. I ate a few for lunch today.

All you really need for this recipe is a filler, cherry tomatoes, zucchini and toothpicks. I used my mandolin slicer to  make the slices, placing it on the medium setting. That worked out the best.

Enjoy the rest of the garden bounty with this recipe by The Fitchen!

Hydrating cucumber salad

September 6, 2013 at 9:02 pm | Posted in recipe, VeganMoFo | Leave a comment
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wpid-IMAG0784.jpgI know summer is unofficially gone, and here in York the weather has gotten cooler each night.

Yet, I made this hydrating cucumber salad from Oh She Glows, featured in my Wordless Wednesday.

I have been going to the chiropractor and she emphasizes that being properly hydrated is important for not just spinal care but overall health.

This salad is great for hydration. I ate it for lunch and it was super easy to make and take.

I made some differences from this recipe:

  • I added only half a red pepper and used a full green pepper.
  • I deleted the cilantro, since Batman hates it.
  • I used sliced almonds instead of peanuts.
  • I did not roast my chickpeas, but added them directly to the salad after they were drained and rinsed from the can.
  • For my dressing, I used apple cider vinegar, a pinch of sugar and some pink Himalayan salt.

160x220_g3I would post the recipe, but it isn’t that much different than Oh She Glow’s recipe and it is her creation. Enjoy her yummy ideas!

Throwback Thursday: vegan SpaghettiOs

September 5, 2013 at 10:00 am | Posted in recipe, Throwback Thursday, VeganMoFo | Leave a comment
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Photo by Bethany Fehlinger

Photo by Bethany Fehlinger

About a month ago, I decided I wanted to make some comfort food for my Meatout Mondays blog post at No Sweat, York.

When I was a little girl, I LOVED SpaghettiOs. A big bowl of SpaghettiOs brings back memories of days spent with the Nana and Pop, where I watched Disney Channel (we didn’t have it at home) and play Chinese checkers.

Being vegan, I don’t get SpaghettiOs that often anymore, unless I figure out a way to make them myself. Well, I did! Jamieson even liked the recipe, saying the dish tasted authentic. I adapted this recipe by Nikki at Seeded at the Table.

Which of you vegans are hankering for SpaghettiOs? I know I am!

I thought this dish was super easy to make, about 30 minutes or so. Make it for dinner and take leftovers for lunch tomorrow. I know your coworkers will be jealous of your homemade and healthier dish than the canned version of youth.

Homemade vegan SpaghettiOs
Serves 4 to 6

Ingredients:

  •  8 ounces ditalini pasta (or other small pasta)
  • 2 tablespoons olive oil
  • 1/2 tablespoon garlic powder
  • Pinch of crushed red pepper flakes
  • 15-ounce can tomato sauce
  • 1 cup water
  • 1 tablespoon tomato paste
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon granulated sugar
  • 4 tablespoons Earth Balance
  • 1/4 cup soy milk (or other nut milk)
  • 1 cup shredded Daiya vegan cheddar cheese

Recipe:

  1.  Cook the pasta in a large pot of salted boiling water, to al dente (about 10 minutes).
  2. Drain and place pasta back into large pot.
  3. Meanwhile, heat the olive oil in a large saute pan over medium heat. Add the garlic powder and red pepper flakes and cook until just fragrant, about 30 seconds.
  4. Stir in the tomato sauce, water, tomato paste, salt, pepper, sugar and vegan butter. Heat, while stirring, until the butter is melted.
  5. Slowly stir in the soy milk, then turn the heat to low. Simmer at low heat for 10 minutes.
  6. Stir the shredded vegan cheese into the soup until melted.
  7. Pour as much of the tomato sauce into the pasta as desired; stir to combine. You will have a little left over, which can be pour on individual servings if eater desires.

Wordless Wednesday: Vegan MoFo cucumber salad

September 4, 2013 at 9:50 pm | Posted in recipe, VeganMoFo, Wordless Wednesday | Leave a comment
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Photo by Bethany Fehlinger

Vegan MoFo 2013: Guacamole empanadas

September 3, 2013 at 5:02 pm | Posted in recipe, VeganMoFo | Leave a comment
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Photo by Bethany Fehlinger

Photo by Bethany Fehlinger

I have been on a Hispanic/Mexican kick in my kitchen lately. I whip up nachos, queso, burritos and other spicy dishes regularly now.

Jamieson (aka Batman) bought me guacamole from Aldi’s recently. (I now LOVE guacamole. Where have you been all my life?!?) On the back of the carton was a recipe for guacamole empanadas. The recipe, as usual, was not vegan-friendly in the least, with 1 pound of ground beef or chicken included in the list of ingredients.

Well, guys and gals, it is Vegan MoFo, so I made vegan guacamole empanadas! Mine aren’t that pretty to look at, but delicious to eat. You can sub the tofu for your favorite mock meat or even beans. Just make sure they are drained properly and are kind of mushy, as it is easier to spread on the dough.

Guacamole empanadas
Serves 4 (1 each)

Ingredients

  • 1 package of crescent roll dough
  • 1/2 cup of prepared guacamole
  • 1/2 cup of tomatillo salsa (recipe to follow)
  • juice of 1 lime
  • 1 12-ounce container of lite silken tofu, pressed
  • 1/2 packet of taco seasoning
  • 1/2 cup of vegan cheddar cheese shreds

Recipe

  1. Saute pressed tofu in a skillet, adding taco seasoning halfway through. Let it cool for about 20 minutes.
  2. Preheat over according to dough’s instructions (probably 425 degrees F.)
  3. Take out the dough from the container. To form one empanada, place two triangles together, to form one larger triangle. Do this for all the dough, until you form four.
  4. Add 1/2 tablespoon of lime juice into guacamole and stir.
  5. First, place a long layer of tomatillo salsa to the fatter end of the dough. Then add a long layer of tofu, of guacamole and lastly cheese.
  6. Take the thin area of the dough and fold over to the fat layer, forming a pocket. Press down on the sides to seal.
  7. Bake 12 to 15 minutes or until pastry is golden brown.

Tomatillo salsa
Makes about 2 cups

Ingredients

  • 1 medium red tomato
  • 3-4 small green tomatillos
  • 1 small sweet red pepper
  • 1/4 cup chopped, canned jalapenos and green chiles
  • 1/2 cup chopped scallions

Recipe

  1. Chop everything into small pieces, then add to a bowl.
  2. Stir and chill before serving.
Tomatillo salsa; photo by Bethany Fehlinger

Tomatillo salsa; photo by Bethany Fehlinger

Sweet Sunday: Dreamy vegan orange creamsicle

September 1, 2013 at 10:00 am | Posted in recipe, VeganMoFo | 1 Comment
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160x220_g3I am sorry I have been MIA for about a month or so.

This is my 100th post.

I meant to have a contest and I got really excited, but then the gifts didn’t pan out, then I got disappointed, and then I got busy.

I found my wedding dress and have been helping my bridesmaids find theirs. I have been working my butt off with freelance work, in order to save more for the wedding, and I started going to a chiropractor three times a week for my horrible back issues.

But today is a new day: It is the beginning of Vegan MoFo (Month of Food)!!!

To kick it off, I am giving you this quick vegan orange creamsicle recipe, which are dreamy to eat, low on calories and don’t use additional sweeteners. It is a bit tart and a bit sweet, everything a good ice pop should be.

Enjoy!

Photo by Bethany Fehlinger

Photo by Bethany Fehlinger

Dreamy vegan orange creamsicles
Serves 4 (Can be doubled or more)

Ingredients

  • 1 cup natural orange juice (I used Simply Orange)
  • 1 cup Silk creamer, French vanilla flavor
  • 1 teaspoon raspberry extract
  • 1 teaspoon orange zest

Recipe

  1. Place orange juice, creamer and raspberry extract into a Magic Bullet blender cup or in a medium bowl. Zest orange skin and add to the mixture.
  2. Either blend for 5 seconds or whisk briskly in the bowl with a wire whisk.
  3. Pour your mixture into the molds and add a lid or stick.
  4. Chill for a few hours, anywhere from 5 to 7 hours or more.
  5. Take ice pop out of mold and enjoy!

50 States, 50 Vegan Dishes: Maine ginger blueberry pie

July 23, 2013 at 3:00 pm | Posted in 50 States 50 Vegan Dishes | Leave a comment
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Photo by Bethany Fehlinger

Photo by Bethany Fehlinger

Strawberry season has filtered out, and now it is time for blueberries!

It also is time for Wonder Vegan to go on a diet, and so that meant it was a baking bonanza at my apartment.

One of these items was blueberry pie.

I didn’t think blueberry pie was a Maine thing; I figured seafood would be a bigger contender. Visiting Maine, the state’s tourism website, has a recipe.

According to Wikipedia, the earlier settlers ate it and using wild Maine blueberries truly makes the dish. It IS the state dessert for Maine after all!

While I didn’t have wild Maine blueberries, I used Dynise Balcavage‘s recipe for blueberry pie with a slight modification in her filling: ginger. I once before baked Balcavage’s recipe when I was taste-testing for “Celebrate Vegan.” I wanted to put a summer twist on it, and everyone at the CSA agreed that it was delicious. They said they never thought to add ginger and it was a bit of spunk that fit well.

Continue Reading 50 States, 50 Vegan Dishes: Maine ginger blueberry pie…

Weekly Photo Challenge: Fresh

July 20, 2013 at 8:39 pm | Posted in Post A Day | Leave a comment
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Photo by Jamieson McKay

Photo by Jamieson McKay

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