Onion, Brussels Sprouts and "Bacon" Pizza with Teriyaki Malt Sauce Using Postum

I have been doing Postum recipes that are more on the sweet side, but wanted to play around with a savory recipe using this delicious roasted wheat-bran molasses product. I happened to have my favorite organic prepared pizza dough in the refrigerator, and thought of using Postum in the base sauce for pizza.

I am so happy that I tried this out because it came out phenomenal! The malty richness of Postum really adds something very special to this pizza. I absolutely love the flavor combined with the other ingredients.

Since Postum blends so smoothly, mixing it into the sauce was not only easy but worked so well and was totally seamless. I added a little brown sugar to add a touch more sweetness, to really give this pizza a sweet and savory feel to it. This has to be one of my favorite pizza recipes that I have made recently and I can absolutely see this being a new go-to dinner option for sure. Let's get started!

Onion, Brussels Sprouts and "Bacon" Pizza with Teriyaki Malt Sauce Using Postum

-16 ounces prepared pizza dough
-1/4 cup teriyaki sauce
-1 heaping teaspoon Postum (in either flavor, choose your favorite!)
-1 teaspoon brown sugar
-1 tablespoon olive oil
-1 small onion, thinly sliced
-2 teaspoons garlic, minced
-1 cup fresh brussels sprouts, cleaned and thinly sliced
-5 sliced veggie bacon, chopped or crumbled
-2 cups vegan mozzarella cheese, shredded

Preheat oven to 425 degrees F. On a lightly floured surface, roll out pizza dough to desired thickness to form crust and place in greased and floured pan. In a small mixing bowl, whisk together teriyaki sauce, Postum and sugar; spread evenly on top of dough crust. In a large skillet on medium heat, saute olive oil, onions and garlic until slightly tender, then add sprouts, stirring frequently until tender; sprinkle this mixture on top of pizza crust. Next, top pizza with veggie bacon and cheese. Bake for 20 minutes or until crust is thoroughly cooked.

Makes 4- 6 servings

Definitely grab yourself a jar of this amazing Postum product and try this recipe out! I am also giving away another Postum prize pack on Instagram very soon, so please stay tuned to my social media and be sure to follow me on there.

And for now, the Dirty Vegan is signing off - I hope your day is savory but of course sweet too!

This blog post was sponsored by Postum.

Baby It's Cold Outside...Beefless and Tomato Stew

Brrrr! It. Is. Cold. Outside.

When the meteorologist said that the wind chill was 1 degree, I didn't believe her. It was just in the 40's a few days ago. But yes, I report that when the wind blew today, it was mighty chilly...right to the bones.

What do you need to soothe your soul (and stomach!) after a long, winter day? Oh, just this super comforting but also simple and easy stew. Trust me, after you try this dish, you will be wondering how you got by with this recipe in your life. Especially on these uber-cool January nights.

Cozy up with this 'Beefless and Tomato Stew' Recipe

What you'll need:

1 tbsp extra virgin olive oil

1 large onion, chopped

1.5 cups butternut squash, cubed

2 packages Gardein Beefless Tips

1 can (28 ounces) crushed tomatoes

1 cup vegetable broth or stock

3 garlic gloves, minced

1 tsp sea salt

1/4 tsp ground black pepper

2 tbsp dried parsley

What you'll need to do:

So easy...put all of the ingredients in a large pot. Bring to a boil, then simmer on low for 1 hour. Stir occasionally.

You can serve this delicious stew over brown rice or with hearty bread; your choice. I served mine over brown rice and it was a fantastic dinnertime experience. Enjoy! And stay warm as well.

Breakfast Banana Bites: Toddler Approved!

Any parent knows that getting a toddler to eat, especially around that molar-teething phase, is a full time job in itself. If you have a toddler like mine, who yells "cupcake!" in poo-poo protest of my delicious and nutritious full course meals that I serve, you have to get inventive. I am betting that you'll appreciate this recipe for banana bites.

These breakfast bites are not just for kids... and not just for breakfast either. You can make these anytime, for anyone. Dipped in warm maple syrup, they are a delightful addition to your day. Toddler and mama approved!

What you will need:

• 2 large bananas 
• 1 cup all purpose flour (I used Target's brand this time)
• 1 tbsp cane sugar
• 2 tbsp baking powder
• 1/8 tsp fine sea salt
• 1 cup vegan milk (I used Very Vanilla flavored soy)
• 2 tbsp extra virgin olive oil

To garnish and dipping:

• vegan butter (I used Earth Balance)
• pure maple syrup

What you will need to do:

Slice your bananas in long horizontal slices, try to keep them thick enough to handle without breaking, but thin enough to warm nicely, about 1/4 to 1/2 inch. Then make your batter by mixing the rest of the ingredients.

Dip your banana slices into the batter and place on your preheated griddle. Grill each side for about 1 minute, or until you see tiny bubbles in the batter.

Keep doing that until all of your banana slices and batter are gone. Butter your bites when they come off the griddle and place them onto a plate while you're doing this. Once you are finished griddling, warm up some maple syrup for dipping.

Enjoy!

Vegan Blueberry Brown Sugar Coconut Muffins Recipe

Blueberry Brown Sugar Coconut Muffins

What you will need:

1.5 cups all purpose flour
1 tsp fine sea salt
2 tsp baking soda
1/2 cup brown sugar
3/4 cup vanilla soy milk
1/4 cup oil
1/2 cup fresh or frozen blueberries
1/2 cup shredded coconut

What you will need to do:

Preheat oven 400°. Line 12 spots in a muffin pan with liner cups. Combine first 3, dry ingredients. In a separate bowl, combine next three (wet) ingredients. Combine both dry and wet ingredients, then fold in blueberries and coconut. Divide batter evenly among 12 spots in muffin pan. Bake for 20- 30 minutes, or until toothpick can be inserted and come out cleanly. Enjoy!

Vegan Lasagna Nests: Fun Spring Dinner!

"There is no sincerer love than the love of food." -George Bernard Shaw

The inspiration for today's recipe, comes from something that my mother recently made. She made lasagna "cupcakes" using wontons and lasagna ingredients. The idea to even make this today, was when I was perusing the cupboard and refrigerator for dinner ideas to come to me. I had about half of a box of lasagna noodles, 5 noodles to be exact. What on earth do you do with that? I dislike wasting anything, especially food, so I decided to make something like my mother's lasagna cupcakes, except these will be called Lasagna Nests and be made with the noodles. Last year (big and waddly, and about to have a baby), I made Candy Bird's Nests, that were very make-with-your-kiddos friendly. So this spring, here are some edible nests that are cute, fun, and guaranteed to be a hit with your family.

Vegan Lasagna Nests

What you will need:

• 5 lasagna noodles, cooked al dente according to box and cut in half
• 1/2 cup pasta sauce
• 8 oz frozen spinach
• 1 16 oz container Tofutti Ricotta "Cheese"
• 1 tsp dried oregano
• 1 tsp Litehouse Garlic
• 2 tsp Litehouse Italian
• 1/2 tsp sea salt
• 6 slices Tofutti Mozzarella, crumbled
• 1 tbsp ground flaxseed
• GoVeggie vegan Parmesan "cheese", to taste
• Muffin Tin
• Coconut Oil to grease tin with

This is what mine looked like before baking them!

What to do:

Preheat oven 350 degrees. Grease 5 spots on a muffin pan with coconut oil. In each cup of the pan, place lasagna noodle half, crisscrossed. Spoon about a tablespoon of pasta sauce in each cup. In a large bowl, combine spinach, ricotta, oregano, garlic, Italian seasoning, salt, Mozzarella, and flaxseed, then scoop it into each cup on top of the pasta sauce that you spooned. Drizzle remaining pasta sauce on top of each cup and sprinkle with Parmesan. Cover with foil and bake for 35 minutes. Uncover and bake for another 5- 10 minutes. Let sit in pan for about 10 minutes before removing from pan and serving. The longer you let them sit to set, the easier they are to remove from pan and the prettier they look. These would be great to serve with salad and garlic bread. Enjoy!

The finished product! Yummmm!

NEW Soy Curls and Yummy "Chicken" Pot Pie Recipe!

Imagine this. Imagine a vegan protein that needed no refrigeration. No need to keep it cold and it has a very generous shelf life, unlike tofu and other vegan refrigerated or frozen products. Now imagine, you can take this vegan protein anywhere. It is compact. It can travel with you and it is even great for camping. You can make elaborate meals with it or just cook up a quick snack or "chicken" salad. You can stock your pantry with it and it is easy. I bet you wish that this product existed. Now imagine that it does exist. Imagine that I tell you it exists, it is here, and it is available to us vegan folk.

I kid you not! I recently got my paws on some Soy Curls and Chik-Style Seasoning from Butler Foods and let me tell you, this is HUGE for us plant-based eaters. Now let's talk about this crazy-awesome new product, shall we?

Soy Curls are a textured vegan protein made from non-GMO whole soy bean. There are no additives and no other ingredients, just one simple and pure ingredient. Each serving has 10 whopping grams of protein and 15% of your daily value of iron. Each package re-hydrates to 1.5 lbs! Yes, that is 1.5 lbs of vegan protein for your recipe. These can easily be transformed to anything you'd like, but closely resemble vegan "chicken". Butler Foods also offers that nifty Chik-Style Seasoning that is pictured above and adds a "chicken" flavor to your curls, making for a lot of interesting vegan dishes. The picture above is a closeup of the Soy Curls in the package before anything has been done to them. In a moment, I am about to soak these protein-packed morsels for 10 minutes in warm water, drain, and transform them in a recipe that I created. Let's get to it...

Look at those chunks of Soy Curls!

What I made here is a lovely "chicken" pot pie using Soy Curls and Chik-Style Seasoning. Before I share this delectable recipe with you, I would like to say that this is the first in my recipe series using Butler Foods. I plan on trying some of their own signature recipes, which include BBQ Soy Curls, Curried Rice (I cannot wait to try this one!), Chik-Style Salad and Spread, and others. You can find these Butler recipes on their website and I will also be sharing them here as I make them. I will also be creating more recipes using these Soy Curls. I actually cannot believe that we lived without these for so long! We are also camping this year and Soy Curls will be in our camping bag for sure! I cannot believe how truly easy these would be to prepare while camping. All you have to do is warm a little water in a small pot on the fire or camping stove, soak the curls for 10 minutes, drain the water out of the pot, and your vegan protein is ready to use in whichever way that you choose.

Warm Up with My 'Soy Curls Chik-Style Pot Pie' Recipe

What you will need:

4 cups whole wheat flour
4 tsp fine sea salt
1 & 2/3 cups canola oil
6 tbsp cold water
3 tbsp vegan butter (and some extra for greasing)
1 can corn, drained and rinsed
1 can green beans, drained and rinsed
1 & 1/2 cup frozen peas
1/2 cup whole wheat flour
2 cups vegetable broth
1 cup unsweetened and unflavored vegan milk
1/2 package Butler Soy Curls, soaked for 10 min in warm water and drained
2 tbsp Butler Chik-Style Seasoning
1 tsp fine sea salt
1 tsp black pepper

What you will need to do:

Preheat oven 375 degrees. Lightly grease a 9x13 glass baking or casserole dish. In a large bowl, combine flour and salt then add canola oil and mix. Add as little or as much of the cold water until you achieve dough consistency. Take half of the dough and to use for the bottom crust, and set the other half aside. Evenly distribute dough on bottom of baking dish and push it up the sides. Bake crust in oven for 20 minutes. In a sauce pan, melt vegan butter and cook corn, green beans, and peas for about 10 minutes on medium heat, stirring frequently. Stir in flour and stir constantly for 1 minute. Stir in broth and vegan milk and cook on medium heat until bubbly, stirring frequently. Add in your soaked and drained Soy Curls, Chik Seasoning, salt, and pepper, stir and remove from heat. Add mixture to your baking dish and top with remaining half of dough. Bake for 35- 45 minutes. Let pot pie sit for a few moments to set and enjoy!

The Soy Curls transformed into a plump "chicken"-like strip. The curls were so tasty and the Chik-Style Seasoning gave the pot pie such a delicious and authentic flavor. The 2 tbsp of seasoning went a long way as well. What a delicious find! I am so glad that I found out about Butler Foods! 

YUM!

Roasted Brussels Sprouts, Fruit, and Nuts with Veggie Burger Pasta Alfredo

This recipe has such complexity in it's flavors that you really need to make it to truly understand. My inspiration for this was the lovely flavor compliments of cheese, nuts, and fruit; the savory and the sweet. You will love this recipe! Enjoy!

Roasted Brussels Sprouts, Fruit, and Nuts with Veggie Burger Pasta Alfredo

What you will need:

• 2 tbsp olive oil
• 2 cups fresh brussels sprouts, halved
• dash of sea salt
• dash of pepper
• 2 tbsp brown sugar
• 2 tbsp mixed nuts, chopped
• 2 tbsp dried fruit, chopped
• 1 lb box of mini shells pasta
• 2 tbsp olive oil
• 1/4 cup vegan butter
• 2 tbsp flour
• 1 cup vegan milk
• 4 oz vegan cream cheese
• 1/2 cup vegan parmesan
• dash of sea salt
• dash of pepper
• 4 veggie burgers, cooked according to package and cut into chunks

What you will need to do:

Preheat oven 400 degrees. In a baking dish, toss olive oil and brussels sprouts, sprinkle salt and pepper on them, then bake for 35 minutes stirring once. Then mix in brown sugar, nuts, and fruit, and bake for 5 more minutes. Cook shell pasta according to package directions, drain, and mix with olive oil back in pan or in a large bowl. In a saucepan melt vegan butter and whisk in flour, then whisk in vegan milk, cream cheese, and parm and heat on medium until bubbly, stirring frequently. Once bubbly, remove from heat and season with salt and pepper. Pour cheese sauce over pasta and mix well. Toss in brussels sprouts and veggie burger chunks and serve immediately, Enjoy!

YUM!

Cheezy Potatoes, Yum!

Last night we were looking for sides to make with our Field Roast dinner. I winged the roasted veggies to cook along with the roast, which was simply chunks of portobello mushrooms, onions, garlic, sun dried tomatoes, flax seed oil, Bragg's liquid aminos, and spices that I sauteed and added to the roast pan. However, we still needed one more nice side to go along with this roast. I noticed some potatoes that we had and that is when I came up with this cheezy creation. I can eat these potatoes all day, every day - they are so tasty! Here is the recipe...

Cheezy Vegan Potatoes Delmonico

What you will need:

• 8 medium potatoes, cleaned and cubed
• 1/2 cup vegan butter (I used Earth Balance Buttery Spread)
• 1/2 cup flour (I used Bob's Red Mill Garbanzo Bean Flour)
• 1 cup plain vegan milk (I used Almond Breeze Unsweetened Original flavor)
• 1 cup vegan cream (I used Silk Creamer in Original flavor)
• 1/2 cup Daiya Jack Style Wedge cheese, cut into small chunks
• 1/2 cup Daiya Mozarella style shreds
• 1/2 - 1 cup breadcrumbs (depending on how breaded you like it. I made my own fresh breadcrumbs by taking 2 slices of Ezekiel 4:9 Sprouted Grain Bread and putting them in my Vitamix, which made about 1 cup)

What you will need to do:

Preheat oven 375 degrees. Boil potatoes for about 10 minutes. While the potatoes are boiling, make your cheese sauce. In a medium sauce pan on medium heat, melt vegan butter. Whisk flour into butter and cook for a moment or two. Whisk in the vegan milk and cream until nice and smooth, then melt in the vegan cheeses and whisk until well combined. Simmer sauce on low for a few moments whisking often, then remove from heat. Drain potatoes and place evenly in a greased casserole dish. Evenly pour cheese sauce over potatoes in the casserole dish then top with breadcrumbs. Bake uncovered for 25- 30 minutes, or until breadcrumbs are browned. Enjoy!

And by the way, Happy Valentine's Day, Everyone! Hubby and I will be celebrating and I am told that I have a few surprises in store. I will fill you in on the details via Twitter. And let me know what romantic plans you have. How about the yummy sweet treats?

Cramazing Meal Idea

We've all had those days...short on time, short on food, even shorter on ideas, which really sucks. So you basically have to make the best of what you have. When I have a refrigerator and pantry that's crazy stocked, you guys get three course meal recipes that include things like Tofu Scallops. On other days, you get ideas like this meal you see now - which is me making the best with what I have today.

We needed dinner, and we needed it fast! I look in the refrigerator....almond milk, purple stuff, Soyrizo! I look in the freezer and I have Gardein's Seven Grain Crispy Tenders and a bag of frozen green beans. So I had to get started! I basically cooked the green beans in a saute pan with olive oil, after a few moments I added the Soyrizo, and then the Gardein, added a splash of terriyaki sauce, and a few seasonings, and Cramazing was born! A dish that is crazy...but ended up tasting amazing. I threw this Cramazing over some leftover brown rice that was also in my fridge, and we were good to go!

I hope this gives you inspiration for when you have one of those dinners of desperation. You may even want to try this Cramazing dish for yourself! And for now, the Dirty Vegan is signing off. Tootles!

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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!

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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!

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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!

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Healthy Joes: Sloppy Joes with a Twist!

Kids and kids at heart love Sloppy Joe sandwiches. Well here is a healthy vegan version of this classic sandwich filling that you can eat in a big bun, over pasta, over rice, or even alone! Its super yummy too!

Healthy Joes: How to Make this Artichoke Vegan Joes Mixture

2 tbsp vegan butter (I used Earth Balance)

12 oz artichoke hearts (I used frozen)

12 oz veggie "ground beef"

1.5 cup tomato sauce

sea salt & pepper to taste

Heat vegan butter on medium heat in a skillet. Add artichoke hearts to skillet and cook until they are no longer frozen. Add veggie "ground beef" and cook until browned. Add in tomato sauce and heat until all ingredients are warm, stirring occasionally. Season with salt and pepper and serve in buns, over bread, or any other way you'd like. Enjoy!

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Rosemary Thyme Sweet Potatoes

This is a nice easy side that is packed with flavor! Rosemary and thyme go great together and the sweetness of the potatoes is a delicious combination. Yum!

Herbed Roasted Sweet Potatoes

2 medium sweet potatoes, sliced into think rounds

3 tbsp olive oil

1/2 tsp dried rosemary

1/2 tsp dried thyme

sea salt & pepper to taste

Preheat oven 350 degrees. Combine all ingredients in a large bowl and toss together so the potatoes are coated well. Place rounds on a baking sheet or pan and bake for 20 minutes. Enjoy!

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Tofurky Stuffed Mushroom Pizzas!

Maybe you don't want to eat so much bread all the time. But that doesn't mean you don't want to be Naughty! Or how about those frozen pizza snacks your kids have been seeing in the grocery store and possibly bugging you about. Maybe their friends eat them after-school and now your kids want them too. No worries, these tasty mushroom pizzas are bite-sized, have lots of protein from the Tofurky, and are still Dirty Vegan approved. You're gonna love these!

These are so fast and easy, this is definitely a great after-school or dorm room snack!

Tofurky Sausage Stuffed Mini Mushroom Pizzas

8 large stuffing mushrooms, de-stemmed

3 Tofurky Italian Sausages, chopped

1 cup tomato sauce

1 cup Daiya Mozarella Style Shreds (or vegan cheese of choice)

Preheat oven 350 degrees. Take your de-stemmed mushrooms and fill them all equally with chopped Tofurky Sausage. Place in a baking dish. Cover them with tomato sauce then sprinkle with Daiya cheese shreds. Bake in oven for 15- 20 minutes, or until cheese is melty. Enjoy!

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Dijon Maple Mustard Tofu Steak & Asparagus

For this dish, I was inspired by a recipe in a health magazine. The recipe in the magazine was in no way vegan, but I decided to make it vegan. I added my own spin to the asparagus and made the tofu totally Naughty. This is a quick and comforting meal that easily tastes like you just ordered it from some swanky restaurant in the city. Yum!

Before you get started, shortcuts: I used my TofuXpress to press the tofu into steaks. I also used Seeds of Change Ready-to-Eat Rice. They come in convenient pouches that pop right in the microwave for 90 seconds. I just discovered their products and am excited to try more of their stuff! I love the fact that they are organic and so far, from what I've seen, their rices are vegan friendly.

Dijon Maple Mustard Tofu Steak & Roasted Asparagus

For the asparagus:

1 bunch of asparagus (about 1 lb), trimmed at the woody ends

1 clove of garlic, minced

1 tbsp olive oil

sea salt & pepper to taste

Preheat oven 400 degrees. Toss asparagus, garlice, and oil in a pan. Sprinkle with salt and pepper, and roast for 12- 15 minutes, or until tender. In the meantime...

For the Tofu Steaks:

1 container of firm tofu, drained & pressed to very firm texture

1 tbsp olive oil

salt & pepper to taste

2 tbsp vegan butter

2 tbsp maple syrup

2 tbsp dijon mustard

1 tbsp shoyu (or soy sauce)

Slice and cut tofu into small steak fillets (or to your desired size). Heat olive oil in skillet on medium heat and place tofu steaks in. While they are sauteing, sprinkle the tops with salt and pepper. Cook for about 3 minutes, or until slightly browned, flip, and season the opposite side with salt and pepper. Cook another 3 minutes. While that side is cooking, place vegan butter and maple syrup in a small bowl and melt (if you choose to do this in the microwave oven, it takes about 20 seconds). Add dijon and shoyu to the melted mixture and wisk together to create your sauce. Flip over tofu steaks and drizzle half the sauce on them. Cook for about 1 minute, then flip and do the same on the other side with the remaining sauce. Serve over rice or grains (like Seeds of Change, only takes 90 seconds!) with asparagus on the side. Enjoy!

Tofurky Salad

Ok, so this tastes Naughty, and has the illusion of being real Dirty, but by adding only half the vegan mayo and the rest creamy hummus, its not that bad. Also, sneaking 1/4 cup of broccoli is a tricky way to get your kiddos to eat it in this really delicious tasting salad. The Tofurky really makes it easy to sneak in some healthy stuff. Shhh, it's our secret, the kids will never know!

Dirty Vegan Tofurky Sausage Salad

2 stalk celery, chopped

1/4 cup fresh broccoli, chopped

1 Tofurky Italian Sausage, chopped

2 tbsp hummus

2 tbsp vegan mayo

1/2 tbsp dijon mustard

1 tsp capers

In food processor (or by hand), chop celery, broccoli, and Tofurky, place in a mixing bowl. Process hummus, vegan mayo, and dijon mustard to make a dressing. Mix the dressing into the chopped salad. Sprinkle in capers and serve over a bed of greens or on toasted bread. Enjoy!

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Yummy "Chick'n" with Asparagus & Beans Recipe

"Chick'n" with Asparagus & Beans

2 tbsp fresh lemon juice

1 tbsp olive oil

sprinkle dried Italian seasoning

sprinkle dried thyme

sea salt & pepper to taste

1 cup veggie "chick'n" (I used Trader Joe's Chicken'Less Strips)

2 tbsp olive oil

2 cloves garlic, minced

1 small onion, chopped

2 15oz cans kidney beans, drained & rinsed

1/2 tbsp Shoyu (or tamari or soy sauce)

12 oz frozen asparagus spears, defrosted & chopped into 1 inch pieces

2 cups vegetable broth

sprinkle dried Italian seasoning

sprinkle dried thyme

sea salt & pepper to taste

Combine first 6 ingredients in container and let marinade in refrigerator. Heat olive oil in skillet on medium heat and cook garlic and onion until aromas are released. Add kidney beans, shoyu, asparagus, vegetable broth, and seasonings. Bring to a boil, then simmer on low for about 20 minutes. Add your mari

nated "chick'n", and cook until warmed. Season with salt and pepper and serve over rice, pasta, with crispy bread, or over greens. Enjoy!

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Tofurky Makes My Day Better

"How delightful to find a friend in everyone." -Joseph Brodsky

This next recipe uses a great product from my friends at Tofurky. I love all of their products so very much! Their products contain whole soy that is non-GMO and I just adore them. The first Thanksgiving that I was vegan, their Feast was such a special delight - and still is to this day! Out of all the veggie "meat" products out there, Tofurky will always be my favorite and hold a special place in my heart, especially since I feel so great after eating it. Cheers!

A Festive Way to Eat Your Tofurky Sausage!

2 tbsp olive oil
1 large sweet potato, chopped
1/2 cup vegetable broth
1 bag frozen mixed vegetables of your choice
1 tsp garlic herb seasoning of your choice
1 package (4 sausage links) Tofurky Italian Sausage
1 tsp Shoyu (or Tamari/ Soy sauce/ Bragg's Liquid Aminos)

Heat olive oil in medium skillet and add sweet potato. Mix and add vegetable broth. Cover with lid and simmer for 5 minutes on medium/ high heat. Then mix in frozen vegetables, sprinkle with garlic herb seasoning, cover with lid, and simmer again for about 5- 7 minutes, or until sweet potato is soft. Slice Tofurky Sausage and mix into skillet with shoyu. Cook until mixture is thoroughly warmed. Serve alone, over rice, or with a side salad. Enjoy!

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How to Eat Vegan in the Apocalypse: a Home-style Recipe

Have you ever seen that show Apocalypse man?
All he really eats are canned foods he finds around the abandoned city, things like cat food. He never addresses being a vegan, natural foodie during the Apocalypse. So today, I'm going to give you a great idea for a comforting vegan meal, that is Apocalypse-friendly!

As soon as the shit goes down, head to the natural foods store. I'm sure no one will be there, because everyone figures there will be an abundance of grass and twigs outside after the catastrophic event takes place. It will be our little secret that there is actual good food in there - wink, wink. Grab a bunch of those pouches with brown rice, quinoa, and grains (you know the ones that say, "microwave in the pouch for 90 seconds"), then head to a Target or Walmart (the grocery is too obvious of a choice - really who is going to go to a place that sells targets and walls?). You might have to fight others in the bean isle, but once you win, grab yourself a can of black beans. In that same isle, you will find canned vegetable mixes that are natural and seasoned, especially if you are in a Super Target or Walmart. In my mock-Apocalypse scenario, I chose a can of seasoned okra, tomatoes, and corn. If you are concerned with your health still, read the back of the label, some cans of seasoned mixed vegetables do contain preservatives. The same goes for the black beans. If at this point, you don't give a flying fudgesicle about keeping your beautiful vegan body healthy, do what you gotta do. Now, you will have to find a bowl, which won't be hard in a store like this. Like really, who would be looting bowls at a time like this? Find one that is fire-safe. *Please note, the Dirty Vegan does not encourage or condone looting. We are talking about a fictional scenario that probably will not occur in our lifetimes (insert foot in mouth if the Mayans are right, hello 2012!)* Now is probably a good time to get a can opener and hang on to it. You will really need this now. Also, it might be a wise idea to cruise down the camping isle and get yourself some supplies. *Side note: After you enjoy your delicious home-style meal, you will want to get to a library. At the library, grab a book that tells you what plants are edible and safe to eat, you will be needing this also* Find a safe place for your fire. Set up one of those hangy things that you see hobos heat their beans on. Start a fire to cook your food. Don't ask me how to do this, I'm not a boy scout, I'm a vegan food blogger. Open pouch of grains, can of beans, and can of mixed seasoned vegetables, and combine in bowl. Heat food to your desired temperature, and enjoy!

Here is the full recipe:

Survival Home-style Vegan Meal #1 (yes, this means I will be doing another one of these ridiculous posts in the future)


2 cups rice/ quinoa/ grain combination
1 15oz can black beans
1 15oz can seasoned mixed vegetables

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