Tuesday, November 15, 2011

Down Home Tofu Stir Fry? What!?

I love to veganize Southern cooking, and vegetables such as okra or bell peppers are just plain comforting. I also like Asian, Indian, and Thai cuisine. Well, put some of these elements all together and you get yourself one really crazy meal that is totally deeelish!


Get Your Vegan Boots on, We're About to Make This Here 'Southern Tofu Stir Fry with Peanut Curry Sauce'

1/4 cup coconut oil
2 cups okra, sliced
2 cups bell peppers, any color or combination
1 block tofu, drained and cut into chunks
1/4 cup peanut butter
1 tbsp soy sauce (or Aminos, or Tamari, or Shoyu)
1 tsp curry powder
sprinkle garlic powder
black pepper to taste

Heat coconut oil on medium heat in wok. Add vegetables and coat them with oil. Stir fry on high for a few moments, add tofu, then let simmer on low heat while you prepare sauce. In a bowl combine peanut butter, soy sauce, curry powder, garlic powder, and black pepper and add this sauce into your wok. Coat stir fry with sauce and stiry fry for about 3- 5 minutes on medium/ high heat. Serve over rice, over noodles, or with a piece on naan or corn bread on the side. Enjoy!


Sunday, November 13, 2011

Tangy Dressing or Dip to the Rescue!

Did you ever make a wonderful salad to find that as you reach for the finishing touch, you are all out of salad dressing or oil? How about wanting to dip something in, and having absolutely nothing that will satisfy your craving for tang? Here is how you can improvise with three simple ingredients that are commonly found in an average person's refrigerator!



Dirty Vegan to the Rescue with a 'Creamy Dijon Tangy Dressing or Dip' Recipe!

2 tbsp vegan mayo
1 tsp dijon mustard
sprinkle (or two) of Bragg's Liquid Aminos (or soy sauce/ tamari/ shoyu) to taste

Mix all three ingredients and enjoy as a yummy dressing or dip with the tangy-factor!

Saturday, November 12, 2011

Cabbage Soup In the Crockpot!

Comforting Crockpot Cabbage Soup


3 tbsp vegan butter, (I used Earth Balance)
2 cloves garlic, minced
1 small onion, chopped
1 small head cabbage, shredded
1/2 cup carrots, chopped
12 oz vegan ground "meat" (I used Yves Meatless Ground)
1/3 cup white wine
4 cups vegetable broth
1 bay leaf
pinch thyme
pinch rosemary
sea salt & pepper to taste

Place all ingredients in crockpot/ slow cooker and cook on High for 5 hours or until cabbage is tender. Enjoy with some crispy bread!

Friday, November 11, 2011

Sweet Potato Shepherds Pie

Do you know someone who is considered a "Meat and Potatoes" person? Perhaps you know someone who could NEVER even consider a vegan meal. If you would like to change that person's mind, this just might be the recipe for you. So filling, rich and savory, but also super quick and easy of a meal to prepare and make. Give it a try!


Fool Em' With This 'Naughty Sweet Potato Shepherds Pie' Recipe

2 large sweet potatoes, cubed and boiled until tender (about 10- 15 minutes)
4 tbsp vegan butter, divided (I used Earth Balance Soy Free)
1/8 cup vegan milk (I used Original Unsweetened almond milk)
sea salt & pepper to taste
1 onion, chopped
2 garlic cloves, minced
12 oz mixed vegetables
12 oz vegan ground "beef" (I used Lightlife Smart Ground Original)
Bragg's Liquid Aminos (or soy sauce) to taste

Preheat oven 400 degrees. Once your sweet potatoes are boiled to perfection, drain water and mash them with a potato masher or fork. Mix 2 tbsp vegan butter, 1/8 vegan milk, salt and pepper, into the mashed potatoes. Set aside. In a casserole dish, combine onion, garlic, mixed vegetables, vegan grounds, and sprinkle some Aminos or soy sauce. When that is thoroughly mixed, spread that out evenly. *Time Saver Tip: I did this part during the potato boiling, then made the mashed potato mixture afterwards, to save time* Spread mashed sweet potatoes evenly on top in casserole dish. Bake covered for 30- 40 minutes, with the last few minutes uncovered so that the top can brown some. Let settle for a few moments before cutting into squares or scooping into bowls. Enjoy!

I can't decide what my favorite part is, the sweet potato mash on top, or the delicious "meaty" mixture on bottom. Such a yummy meal!

Monday, November 7, 2011

Veggie Squid Stir Fry

Are you looking for something different to make for dinner? Well Veggie Squid is certainly not of the ordinary, at least not for me. Dirty Vegan Foods did the Boston Vegetarian Food Festival and came across some dehydrated vegan "meats" sold by a company from New York. It was insane what they had. I opted for things that looked less like real meat, and more like dehydrated veggie protein. We got a few packages of different items, but one thing that was out of the ordinary, was the veggie "squid". What you must do to prepare it is soak it in water, and the "squid" plumps right up, just like dehydrated mushrooms do. I really enjoyed the flavor in this yummy recipe. If you can't get your hands on some of this stuff, you can substitute a similar vegan protein, but try China Town for some good veggie "seafood".


Fake It With My 'Veggie "Squid" Stir Fry' Recipe

2 tbsp coconut oil
2 cloves garlic, chopped
2 cups broccoli florets
1 package veggie "squid" strips, soaked in 1/4 cup water for 20- 30 minutes
1/8 cup vegetable broth
2 tbsp olive oil
1 tbsp shoyu (or soy sauce/ tamari/ Liquid Aminos)
black pepper to taste

Heat wok or skillet on medium high heat. Add oil and saute garlic in coconut oil for a moment. Add broccoli and stir fry for 3 minutes; add "squid" strips. In a bowl, whisk broth, olive oil, shoyu, and pepper to make a sauce. Pour sauce over stir fry and cook for a few moments more. Serve over rice or noodles. Enjoy!