A Website Full of Vegan Meats & a Taco Recipe!

Recently I came across a website called FakeMeats.com and needless to say, I was intrigued. FakeMeats.com is everything that it's name suggests and so much more. Pretty much anything fake meaty can be found on this website. You will find items like vegan meats of pretty much any kind and also condiments, meal starter kits, broths, and other fake meaty spices! You can also grab a gift basket, sign up for a subscription service or meal pack, and so many other fun foodie things! And currently, they are including a recipe card with each order. Seems like they always have cool promotions going on. This website is pretty incredible.

Upon receiving my package from FakeMeats.com (and after doing a little happy dance), I noticed a nice spicy smell. The box alone had me in a spice trance. It was the Tikka Masala seasoning packet; talk about stimulating the sense of smell! So what I have here from my Fake Meats package is:

Easy Indian Authentic Tikka Masala packet that makes an authentic Indian dish when added to a few other simple ingredients like vegan protein, tomatoes, and oil. This packet smells so amazing and I cannot wait to make this dish and post the recipe on here soon!

Edward & Sons Not-Beef rich and savory broth and seasoning cubes, which make an absolutely beautiful broth and are extremely convenient and easy to use. These taste great added to soups and any recipe that calls for broth or meaty flavor. Definitely a must have; I love this product.

Seitenbacher Vegetable Broth and Seasoning packet is also another vegan broth that adds a beautiful color and flavor to any vegan dish. You can use this in soups, stews, and boiled meals and it truly adds a special something.

Great Life by Lucinda Garden Veg Veggie Burger Mix that makes veggie burger patties simply by adding hot water and cooking! Voila! I will be posting a separate post and recipe using this soon.

BeefNot fortified chunks that are dehydrated and you rehydrate them and use them in any meal the same way you would use any other vegan protein. These are really neat for a lot of reasons, but a big reason is that they can hang out on your shelf until you are ready to use them and have a much longer shelf life than refrigerated vegan meats. BeefNot also has a whopping 25 grams of protein per serving, and the servings are only 140 calories each! That is just amazing! The entire 1 pound dry bag makes 3.4 pounds when rehydrated! At first I was scared to try these because they look and smell kind of like dog food that someone would give to their dog if they didn't like them. It was weird at first, not gonna lie, but after I rehydrated and cooked these fake beefy morsels, I got a run for my money! These were absolutely amazing (as you can tell from the before and after picture below) and were awesome in my vegan taco recipe that I'm sharing with you right now.

Before: Kibble-resembling BeefNot. After: Hot and steamy BeefNot!

Butler Soy Curls were the last item in my FakeMeats.com package. Soy Curls are dehydrated vegan "chicken" that are so simple to use and taste absolutely delicious! This versatile product takes just 10 minutes of soaking in warm water, then drain and use in anything and everything! I will be posting some recipes using these in the future, so stay tuned!

Vegan BeefNot Tacos Recipe!

What you will need:

12 taco shells

2 cups of BeefNot chunks

2 cups of water

2 tbsp canola oil

1 packet of taco seasoning

4 cups of greens

2 tomatoes, diced

1 can of beets, drained, rinsed, and matchstick chopped

5 slices vegan cheese, chopped into small chunks

1/2 cup taco sauce

What you will need to do:

Place taco shells on a cookie sheet and bake on 325 degrees for 7 minutes. Put BeefNot and water in a bowl and microwave for 5 minutes, then drain. Heat oil in skillet on medium heat then brown BeefNot. Add taco seasoning and finish cooking according to taco seasoning packet instructions. Finally, fill taco shells with BeefNot and remaining ingredients. Enjoy!

Look at how amazing this BeefNot turns out! Who would have known?

Taco Night!

And if all this wasn't too good to be true, FakeMeats.com also has a jerky of the month club! You read that correctly. Vegan jerky of the month club! And guess what, I'll be trying it out! Each jerky of the month package that I receive, I will be posting and sharing my reviews with you! So check back here for that. Be sure to check out FakeMeats.com, browse their comprehensive variety of vegan meats and other items, and get your jerky on!

By the way...

This is Steven and Kim, the owners of FakeMeats.com. This is a small, family owned and operated business. So not only can you get groovy vegan goods, but you can also support small business, which I love. Us little guys have to stick together! To learn more about Steven and Kim, check out their About Us section on their website.

What We Had For Dinner Last Night

Hungarian-Style Braised Mushrooms

This is my favorite PETA recipe that my hubby and I have been making for years and years. We absolutely love it! Tons of flavor and you can change the recipe up by using different types of mushrooms for variety. We served this over spaghetti, but we've had it over any grain like rice, quinoa, or different types of pastas. It is also delicious by itself as a type of soup or stew.

Fun DV Fact: PETA's recipes really saved my ass when I first became vegetarian and subsequently vegan. I also bought their recipe cards, that I still have to this day, and I spent a lot of time on their website and online learning everything I possibly could about animal rights. The reason I am the Dirty Vegan is because I watched an undercover PETA video that exposed animal cruelty at a factory farm. I started posting in the PETA2 forums and wished that I could be more of a voice for animals. I then started writing letters to companies, politicians, and law enforcement in response to action alerts. Every chance I could get, I would promote veganism and have been an animal rights activist ever since I became veg, which was the second I viewed that PETA video. Now, thousands of people from all over the world read this blog. I've received lots of emails from folks who were inspired to become veg after reading my work. Even if someone were to make my recipes, or go meatless sometimes in order to try them, we are still saving lives. Whether it is big or small, it is joyous to see the positive changes we are making for our cause and movement.

This is what this amazing Hungarian Mushroom dish looks like once you add in the cashew cream. Yummy! Definitely one of my favorite dinners ever! You should really check out the recipe.

What is your favorite dinner? You know, the type of dinner that if you had to choose only one dinner to eat for the rest of your life, you would choose it.

How to Make Awesome Nachos (Pregnant Person Approved)

Nachos have become my go-to food these days. Since I'm growing a baby, I must keep them somewhat healthy. Vegan cheese and sour cream doesn't add all that much nutritional value, so you can play around with adding nutrients through your nacho chip of choice, protein option, guacamole, and salsa. You can also add extras as I often do. Here are some vegan nacho options I've tried over the months and what exactly is in this drool-worthy picture.

Choose one (or more!) of each.

First start with chips...

-Whole grain
-Blue corn
-Flavored
-Plain

Then sprinkle on some protein...

-Beans
-Hummus
-Veggie-"beef"
-Soyrizo
-Veggie-"chicken"
-Cooke quinoa
-Veggie Refried Beans

Next is your sauce...

-Salsa
-Pasta Sauce
-Pizza Sauce
-Fresh tomatoes and onions chopped

Now your cheese...

-Vegan Cheddar Shreds (like Daiya or Galaxy)
-Vegan Mozzarella Shreds (like Daiya or Galaxy)
-Shred some of Daiya's wedges in Havarti, Jack, or Cheddar flavor
-Or one of the MANY vegan cheeses out there now

Heat for a moment or so in a microwave oven OR bake in an oven in a baking pan (usually 350 degrees for 15 minutes will do the trick, but keep an eye on it, ovens vary).

Next dollop stuff on top...

-Guacamole
-Vegan sour cream (I LOVE the sour cream by Follow Your Heart brand)
-Hummus

Now Enjoy! And make your friends jealous because your vegan nachos taste a million times better than their crap nachos ever will (and a million times healthier too!).

If you are wondering what is in the sinful nachos I enjoyed last night (pictured above), here is my secret ingredient list...

-Whole grain tortilla chips
-Cooked and seasoned quinoa
-Salsa
-Daiya cheddar & mozzarella shreds
-Sour cream (Follow Your Heart brand)

Simple and so delicious! And for now, the Dirty Vegan is signing off. Hope everyone has an opportunity to get some nachos in today.

It's All Greek to Me

"I fear the man who drinks water and so remembers this morning, what the rest of us said last night." -Greek Proverb

The Greeks are pretty smart. And they just so happen to be a culture as obsessed with food as us Italian folks. So I took a traditional Greek dish, veganized it, and possibly slightly Italianized it. Sorry to all my Greek friends, its in my blood and I can't help being Italian in everything that I do.

About the dish: this is my vegan take on a Greek dish called Kotopoulo me Bamies, or otherwise known as "Chicken" and Okra Stew. Its pretty delicious and I'm quite addicted to the simplicity of the ingredients as well as the mega-amazing taste! I tried this two ways, as stew and also over brown rice. It was really yummy either way, but I liked having it without the rice for a real stew experience. Read on to find out how you too can easily be eating vegan Greek food in practically no time! Sta arxidia mou!

DV's Greek Inspired "Chick'n" and Okra Stew

2 tbsp olive oil

1 onion, chopped

1 garlic clove, minced

1 sweet potato, cubed

26 oz tomato sauce

2/3 cup water

2 cups okra, cut

10.5 oz vegan "chick'n" strips (I used Gardein's Mandarin Orange Crispy minus the sauce packet - the texture of this product is perfect for what I wanted in this dish!)

1/2 lemon (just the juice squeezed from it)

Sea salt & pepper to taste

Heat olive oil in large skillet on medium heat. Saute onion, garlic, and sweet potato for about 6 minutes, stirring occasionally. Then add tomato sauce, water, and okra and heat for a few moments until thoroughly combined. Add "chick'n" strips and squeezed lemon juice, simmer on medium-low heat for about 15- 20 minutes, or until potatoes are soft (time will also depend on how small you cube them). Season with salt and pepper to taste. Serve as stew or over rice, noodles, pasta or with bread. Enjoy!

Tweet

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!

Tweet

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!

Tweet

Saute a Cozy Side!

Broccoli Rabe (also known as Broccoletti or Rapini), is a neat green that is in the mustard family and the same species as turnip. This vegetable has leafy greens that feel almost like a cross between kale and collard greens when raw. They also contain small bunches that resembles little broccoli bundles. Broccoli Rabe is chock full of vitamins and minerals like Vitamins A, C, and K and also contains iron, calcium, and potassium. These delicious and nutritious greens are commonly made by Italian families like mine! So I did grow up eating this wonderful food. This is an easy way to prepare Broccoli Rabe while making the most of its flavors and keeping some of it's bitterness (and boiling out some of it). No one likes overly bitter veggies. Think bitterness similar to the way arugula is. You're going to want to keep it so its pleasant, not overpowering. I compare the bitterness to arugula, but definitely not the flavor - Broccoli Rabe is in a flavor class of it's own - uniquely delightful!

Try My 'Easy Italian Style Sauteed Broccoli Rabe' Recipe


1 bunch of Broccoli Rabe (about 4 cups)
2 tbsp olive oil
1 tbsp garlic, minced
Sea salt & pepper to taste

In a large pot, bring salted water to a boil. Trim the woody or tough ends of the broccoli rabe, and place it in the water once it's boiling. Boil for 5- 8 minutes, or until stems are noticeably softer. Drain and place in a saute pan with olive oil and garlic. Saute for about 10 minutes on medium heat. Season with sea salt and pepper to taste. Serve as a side with tofu, rice, or to your favorite dish. Broccoli rabe also tastes great served over pasta. Enjoy!

Tweet

Indian inspired Dish

I love the spices and flavors used in Indian cooking, and I was inspired by Indian cuisine while creating this recipe. I thought of dishes like Keema and ones with Paneer when making this vegan version.The ingredient's flavors all complement each other, making this meal tasty and mouthwatering!

2 tbsp olive oil
1 onion, chopped
1 14oz container firm tofu, drained & cubed
6 small carrots, chopped
1 15oz can sweet peas
26oz tomato sauce
2 cups unsweetened vegan milk (you can use coconut milk if you want that flavor, I used almond milk to make this sauce thick and creamy)
1 tbsp ground cumin
1 tsp ground ginger
1 tsp curry powder
1/2 tsp crushed red pepper flakes
sea salt to taste

Heat large skillet (I use a wok when working with big recipes and lots of ingredients like this) with olive oil and saute onion on medium heat until it begins to soften. Add tofu and saute until tofu browns. Add carrots and saute until they begin to soften. Add the remainder ingredients and heat until bubbly. Let simmer for 30 minutes on low heat. Season with salt to taste. Serve over rice and/ or with naan. Enjoy!

Tweet

Polish Inspired Dish

For this recipe, I was inspired by Polish dishes like Kapusta and Bigos. This meal is so warm and cozy! Perfect for that comforting meal we all crave after a long day. It is so easy to prepare, so that is a bonus also! 

Dirty Vegan Cabbage Dish

2 tbsp olive oil
1/2 onion, chopped
1 cup mushrooms, sliced
1 large head cabbage, sliced
6 oz can tomato paste
1/2 cup water
1 bay leaf
pinch dried thyme
9 oz veggie "meat" (I used Gardein Beefless Tips)
sea salt & pepper to taste

In a large saucepan, heat olive oil on medium heat. Saute onion for about 2 minutes, then add mushrooms. Once soft, begin to add cabbage, tomato paste, water, bay leaf, and thyme. Cook, stirring occasionally until cabbage is soft, then add veggie "meat". Saute on low until cabbage and meat are soft and well cooked. Enjoy with bread, over pasta or rice, or alone. Yum!

 Warm, comforting, and totally delicious!
W zdrowym ciele, zdrowy duch!

Tweet

Green Stir Fry

I should have saved this one for St. Patrick's Day...but what the hell!

Go Green With My 'Green Tofu Curry Stir Fry' Recipe

2 tbsp olive oil
1/2 medium onion, chopped
2 cups frozen snap peas
1 container of tofu, drained and cubed
2 cups fresh spinach, chopped
1 tsp curry powder
2 tbsp Bragg's Liquid Aminos (or Tamari, Shoyu, or Soy Sauce)
1/2 tsp black pepper
pinch of sea salt


In a wok or skillet, heat olive oil on medium heat. Saute onion until aromas are released and onion begins to soften, then add frozen snap peas. Cook snap peas until thawed, stirring frequently. Next add tofu and stir fry for about 3- 5 minutes before adding spinach, Bragg's and pepper. Combine and stir fry for 3- 5 minutes. Season with salt before removing from heat. Serve over rice or noodles. Enjoy!

Tweet

Dine Like You're Famous!

"I'm your biggest fan, I'll follow you until you love me, papa-paparazzi. Baby, there's no other superstar you know that I'll be, papa-paparazzi" -Lady GaGa

 A quick bite with your fellow famous friends and/ or lover before a night on the town?

 A business lunch to go over your newest project?

Lunch with your girlfriends (and/ or boyfriends!) during your day of shopping at the hottest stores?

We've all seen the tabloid pictures of celebrities and socialites like Paris Hilton, Lindsay Lohan, Nicole Richie, Mila Kunis, Rachel Bilson, Miley Cyrus, and Britney Spears dining at hot California restaurants such as Koi, The Ivy, and Mr. Chow. And how about New York City eateries like Butter and Il Cantinori? Have you ever wanted to have the superstar experience yourself, but maybe are stuck in a state like Rhode Island, Massachusetts, or New Jersey? Also maybe you are wondering how to dine like a celebrity when you are vegan. Well have no fear - Papa Razzi is here!

Papa Razzi Trattoria & Bar in Cranston, RI is super swanky, chic, and the place to see and be seen. And it just to happens to be located in the glamorous Garden City Center where you can find sophisticated retail locations such as Anthropologie, Williams Sonoma, Whole Foods, Starbucks, and lots more, to fulfill your wildest Rodeo Drive fantasies. The perfect day? Shopping at these glammy stores and boutiques then waltzing into Papa Razzi just in time for your reservation...and possibly getting your photo snapped by the paparazzi! Well you do look fabulous in those designer shades, with shopping bags from the hottest stores, dining at this stylish establishment, with the tastiest vegan options. And yes I said vegan options...read on for details!

The experience at Garden City is definitely very celebrity, but when you approach the restaurant, the swank-factor gets taken up a notch; even more when you step inside. You first will notice the luxurious and hip decor. The bar is really modern and cool if you just want to go in for drinks and a bite. Also, something that caught my eye immediately was the gorgeous staff - but since you are a beautiful vegan socialite yourself, who else better than other gorgeous people to be a part of your dining experience? The bathrooms are clean and lavish also. But I know you didn't come here to only hear about the hot staff and the decor; you want to hear about the vegan-friendly food!

There are an assortment of sumptuous salads to choose from; my favorite is the Spinachi which is baby spinach, fresh strawberries, shiitake mushrooms, and vinaigrette (just ask for it without the goat cheese). There are also a variety of pasta dishes that can be made vegan upon request. What I love about this restaurant the most is the friendly and approachable vibe. The waitstaff and management are so helpful and accommodating  That is very important to me when dining out, and the fact that Papa Razzi is so kind to people with alternative diets, means a lot. For dinners you can also get wood-fired, thin crust pizzas without cheese (I do this at Bertucci's too and they taste amazing!). The vegan possibilities are so great when you are at an elegant restaurant like this with a huge selection of ingredients and wonderful people willing to serve you up tasty veg-friendly dishes! Right on the Papa Razzi menu they encourage you tell them if you have any special requests, which is awesome for a restaurant to do. And you all know how proud of my Italian heritage I am (hence most of my recipes on here are Italian dishes and/ or heavy on the Daiya cheese!), so it is cool for me to be vegan and find a cool Italian restaurant willing to accommodate my diet. And seriously, what's more celebrity than getting a custom made vegan dish that a talented Italian chef creates for you? Chefs love doing that stuff, but rarely people ask them to.

There are other Papa Razzi locations (like upscale Newbury Street in Boston and even locations in DC!), but if you are in the Cranston, RI area, I do recommend this one for the whole experience at the Garden City Center and the exceptional restaurant service. I hope you enjoy being fabulous and almost famous! You can tell them the Dirty Vegan sent you, but I can't guarantee the VIP treatment is from me - you may just feel fancy saying it. For now, the Dirty Vegan is signing off. Champagne dreams and tomato sauce wishes to you, my Friends!

Good luck in ducking the paparazzi, all you Fabulous Naughty People!

Tweet

Easy Crockpot Thai Food!

"Anyone who tells a lie has not a pure heart, and cannot make a good soup." -Ludwig van Beethoven 

Luckily, we are all honest people here and this soup is amazingly delicious! You will love it!

Enjoy My Flavorful 'Crockpot Thai Coconut Vegetable Soup' Recipe


1/2 onion, chopped
3 tbsp olive oil
1.5 cup frozen broccoli
1 block tofu, drained & cubed
2 portobello mushroom caps, cut in chunks
1 can coconut milk
2 tbsp curry powder
1 tbsp Bragg's Herb & Spice Seasoning (or other mixed seasonings)
1 tbsp Bragg's Liquid Aminos (or soy/ shoyu/ tamari sauce)
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp ground cumin
14 tsp ground ginger
1 tbsp agave nectar
sea salt & pepper to taste


Place all ingredients in crockpot. Cook on High for 4 hours. Serve in a bowl alone, over rice/ noodles, or with crusty bread. Enjoy!

Tweet

Vegan Mexican "Chicken" Bake

I really liked the idea of Vegan Vintage Cat's Black Bean Casserole recipe that she shared with me the other day on Twitter, so I was inspired to create a DV bake. I liked that VVC used a beans and Daiya cheese combo, so I wanted to make something that incorporated those two ingredients. I also wanted to make this high protein (if you have busy days like I usually do, you will want your dinner to be fulfilling and nutritious) so I made it a "chicken" dish. I don't prefer extra spicy, so I used mild salsa, but feel free to use spicy in yours if you want the kick. I hope you all like this Mexican bake that is packed with protein, lycopene, and other nutritional goodness. It definitely has the yum factor while using minimal ingredients that most vegans have on hand.

Served this with brown rice - will try soft tortillas next time!

Enjoy a Margarita With My 'Dirty Vegan Chick'n Mexi-Bake' Recipe

1 15.5oz can black beans, drained & rinsed
12 Gardein Seven Grain Crispy Tenders
1 cup grape tomatoes, sliced in halves
1 cup salsa
1 cup Daiya cheddar shreds


Preheat oven 350 degrees. Layer a casserole pan with black beans. Place 12 Gardein tenders in two rows of 6. Then layer grape tomatoes and salsa on top of that. Finally, top casserole with the Daiya shreds. Bake covered for 1 hour. Bake uncovered for 10 minutes to allow the top to completely melt and slightly brown. Serve by itself, over/ in tortillas or taco shells, over rice, with tortilla chips, or even over pasta if you like! You can also add a dallop of Tofutti Sour Cream or guacamole if you want to add extra oomph. Enjoy!

Tweet

Mango Gelato Madness!

Did you ever see those cute displays at specialty supermarkets, cafes, and so many other places? Super creamy gelato in delectable flavors; its like madness! And did you ever stop rather than the usual strolling on by, and ask if any flavors were vegan-friendly? I did before, because they almost look like they should have a vegan option, don't they? At least a fruity one, right? Unfortunately, most gelatos contain egg whites and/or dairy. Never fear Dirty Vegans, I have created an awesome gelato recipe for you that is vegan and oh-so easy! Enjoy!

Brain Freeze With My 'Mango Madness Gelato' Recipe

14 pieces (about 140g) frozen mango chunks (I used Trader Joe's brand)

1 cup almond milk (I used unsweetened b/c the next ingredient is sweet - totally up to you)

1-2 tbsp SoDelicious French Vanilla Coconut Creamer

Place all ingredients in blender/ food processor (I used a Cooks pulse blender - like the Magic Bullet - to make mine and it turned out great). Blend until smooth and creamy. Add more mango if you would like a thicker consistency, or use less or more almond milk to control the consistency. Enjoy your gelato!

Tweet

WholeSoy Giveaway Winner and Daydreamy Tuscan "Sausage" & Mushroom Pasta

The winner of the WholeSoy Giveaway is PurpleLarkspur! Please e-mail me at thedirtyvegan.blogspot@gmail.com with the address that you would like me to mail your prize to. I will get that shipped out right away! Congratulations, PurpleLarkspur and thank you to everyone who entered. There will be more giveaways coming up soon, so please stay tuned for them! Now let us travel off to our Tuscan fantasy... 


Pretend you are in a beautiful villa in Tuscany, overlooking gorgeous green valleys...unless of coarse you are really in Tuscany, then I suppose you would just look outside. Either way, I hope you enjoy this pasta dish that I created. The fresh flavors are pretty amazing combined with Field Roast's pop of flavors (think eggplant and grains, yum!), you will feel like you are doing something very naughty, when in reality, this dish is actually pretty healthy.

Pretend with My 'Tuscan "Sausage" and Mushroom Pasta' Recipe


1 lb wheat pasta (I used rotini here)
3 tbsp olive oil
2 tbsp minced garlic
2 large portobello mushroom caps, chopped
2 medium tomatoes, diced
1 package Field Roast Italian Sausage (4 links), chopped
2 cups water
1 Edward & Sons Not-chicken bouillon cube
Sprinkle (or two) Italian seasoning
Sea salt and pepper to taste
Vegan Parmesan, to sprinkle before serving (optional)


Boil water and cook pasta to al dente. While pasta is cooking, heat olive oil in saucepan on medium heat. Sweat garlic until aromas are released. Add mushroom, tomato, and sausage. Stir and let cook for about 3 minutes. Add water, bouillon, and Italian seasoning. Bring to a boil and let simmer until pasta is ready. Season to taste with sea salt and pepper. Drain pasta and mix together pasta and sauce. Serve with some vegan parm sprinkled on top, if you like. Enjoy!

Buon Appetito!

Here's to daydreaming!

Tweet

Vegan Strufoli, Yum!

Strufoli - Italian "Honey" Balls

Strufoli or otherwise known as, Italian Honey Balls, were a tradition in my Italian community growing up. I have made this traditional recipe vegan by replacing a few ingredients like honey with agave nectar, and making this family recipe my own as well. I am happy to share this with you all. It was also very nostalgic to taste these vegan "honey" balls after all these years, and for it to taste so much like what I grew up enjoying as a child.

What you will need:


3 cups all-purpose flour (reserve 1/2 cup and set aside for use later)
1/2 cup sugar
1/2 tsp salt
2 tsp baking powder
2 tsp pure lemon extract
6 tsp Ener-G egg replacer mixed with 8 tbsp water (makes 4 "eggs")
1/4 cup buttery spread, melted
2 cups fry oil
1 1/2 cups agave nectar (dark and thick - not light)
1/4 cup round dot sprinkles


What you will need to do:


Take the first 5 ingredients, which will be your dry and extract, and mix in a large bowl. Then add in your egg-replacer and melted buttery spread. Mix and knead until doughy. Take some flour from your 1/2 cup reserve to add in (and flour your hands) until the dough is no longer sticky and it is easy to work with. I did this all in my large bowl and used that as my kneading surface. Then take small pieces of the dough and roll into strips like you see in the picture. Then cut off pieces and roll those pieces into small balls. As you see in the photo, I was using floured paper plates to keep my strips on, so that I can place the dough balls in the floured bowl. Then, in a large pot or fryer, carefully heat your fry oil on medium heat. Fry your dough balls until they are golden, then remove with a slotted spoon. Place these balls on a baking sheet lined with paper towel to catch the excess oil. Then heat your agave nectar in a saucepan until it begins to boil. Add balls into the agave and give it a turn, just until balls are covered with it. Then with a slotted spoon, remove and let cool a minute on a baking sheet. Once slightly cool, sprinkle and toss with round sprinkles.

I added my sprinkles too soon and the colors ran a little on my "honey" balls (showcasing the importance of letting them cool slightly). You can eat these fresh or store in a container and enjoy later. Either way, they taste great! Enjoy!

Tweet

Did I Make Vegan "Crab" Rangoons? Sure did!

"If a little is great, and a lot is better, then way too much is just about right!" -Mae West

You remember these right? You might have seen them at Chinese food restaraunts, on take-out menus, or as fast food appetizers. Well I have done my best to mimic these in a vegan version of "crab" rangoons. The nori adds a sea flavor and if you want them really sea tasting, you can add some optional dulse granules. I hope you have fun with this Dirty recipe! 

Eat Way Too Much of These 'Crab-None Rangoons'

What you will need:


1 can of Pillsbury Crescent rolls (original and reduced-fat are vegan, other flavors aren't, so check labels)


Filling:
1/2 cup Tofutti Cream Cheese
1 small onion, finely chopped
1 sheet dried nori, crumbled up
1 tbsp sweet miso paste
sea salt and pepper to taste
pinch of dulse granules, optional


What you will need to do: 


Preheat oven or toaster oven to 375 degrees. Mix all filling ingredients in large bowl. Once completely combined, divide mixture into eight scoops. Unroll crescent dough, and take each triangle and push one corner in, place a scoop of the filling micture in the middle, then fold sides of dough up and pinch together (don't worry, there is no right or wrong way to do this, so have fun with it and do whatever shape you like or can do). Bake for about 10 minutes, or until dough is lightly browned and cooked. You will see filling bubble out a little bit when it is nice and hot. Alternatively, you can pan fry these if you like, I prefered mine baked, but have fun with it and do what you like! This recipe makes 8 rangoons. Enjoy!

 Yummmm!

Tweet

Sexiest Cafe in New England...

"Good girls go to heaven, bad girls go everywhere." -Mae West

The 'Veggie' wrap at Mirasol's Cafe in Dartmouth, MA - their special hummus with veggies. It's so good!

Where do I even begin? Mirasol's Cafe is one of the hippest cafes that I have been to. If you check out their website, you will find the word sexy being thrown around, but not without just cause. From Mirasol's vegetarian friendly food options, their organic coffee, their vegan milk and vegan friendly beverages, to the cool vibes and music (check out their website - link above - for sample music), I can't say enough positive things about this Latin American influenced cafe. So, of course I had to sneak in and do a review! Dirty Vegan phantom-style!

What I love most about Mirasol's is that I was able to get vegan beverages someplace other than Starbucks! The prices here are great and they are very conscious of vegetarians, organic, and natural options. They are not a full vegetarian restaurant, but offer many options for us veggie folk. Some of the things they offer are the Veggie (pictured above), Sexy Asparagus (ask them to hold the cheese to make it vegan), bagels with your vegan choice of black bean hummus or peanut butter (their website says regular or veggie cream cheese - maybe Tofutti is the veggie one? Will have to ask them next time I go), salads, some soups are vegetarian but the soup varies daily, and lots of yummy beverages that can be made with soy-milk! They feature Jim's Organic Coffees, a variety of teas, smoothies, specialty drinks, and lattes. I love that I can get a vegan latte and a Veggie wrap, and just chill in a relaxing, casual environment. The beverage pictured above with my Veggie, is their Acai Iced Tea; very refreshing and deeeelish! 

I really love that Mirasol's Cafe pays attention to their veggie and natural-foods-seeking customers; it means a lot to us. And I really just love the fact that they say things like " super sexy" and "stud-liest" to describe their offerings. Me likey, likey. And for now, the Dirty Vegan is signing off.

Tweet

Sorta Thai, Sorta Indian

My inspiration for this dish was from both Thai and Indian cuisine. So it would not be fair to call it one or the other. No matter what we call this dish, you will love it regardless. Enjoy!

Try My 'IndiThai Tofu' recipe!

Ingredients:

2 tsp olive oil
2 tbsp vegan buttery spread, like Earth Balance
2 tsp fresh garlic, blended into a paste
2 tsp fresh ginger, blended into a paste
1 cup tomatoes, diced (canned worked great for this)
1/2 tsp chili powder
1 tsp curry powder
1/2 tsp ground cumin
salt to taste
16 oz tofu, drained and cubed
1/2 cup water
1/8 cup Edward & Sons creamed coconut, dissolved in 1/4 cup hot water
1 tsp sugar (raw or turbinado works great)
chopped cilantro for garnish, optional

Heat olive oil in large pan over medium heat. Melt the buttery spread into it. When melted, add garlic and ginger pastes. Let cook for about 1 minute and when fragrant, stir in tomatoes. Let it cook down until about 70% of the liquid evaporates. Then mix in spices and some salt. Let that warm and blend then add in cubed tofu. Gently stir around tofu until it is fully covered with the mixture. Then mix in water. Cover and let cook on medium heat for 5 minutes. Then gently stir in the coconut cream and sugar. Garnish with cilantro if desired. Enjoy!

Serving & Recipe Suggestion:

-You can serve this dish over brown or white basmati rice. You can also serve a vegetable side, soup, or a salad with this.

-You can find the Edward & Sons coconut creme at grocery and natural food stores. If you have trouble finding it, you can use coconut cream or milk in the can also. The coconut creme is just more convenient because it is packed and you add water to it, which is 1 part coconut cream to 2 parts hot water. It dissolves nicely and in my opinion, easier than using the canned kind.


Tweet