Good food made in a hurry & on a dime
My roommates and I decided to make this spontaneously this weekend, and the whole process took us 15 minutes from start to delicious.
Spread on a cookie sheet and bake at 350 for 10 minutes, or until crispy. Shake pan every five minutes to make sure granola doesn’t burn. Allow a few minutes to cool, and enjoy!
Mexican doesn’t get much easier than this-
Spoon refried beans on the tortilla, and roll up using the beans as glue to keep them shut. Lay taquitos in a casserole dish and bake at 350, flipping every 5 minutes until crispy. Usually takes 15-20 minutes. Top with salsa and guac, and enjoy!
For the tempeh-
Mix together 1T soy sauce, 1T agave syrup, 1T rice vinegar, and a crushed garlic clove. Slice tempeh into 10-12 slices, place in Tupperware or a shallow dish and cover in marinade mixture. Allow to sit for at least 20 minutes, or overnight, in the fridge.
Fry the marinated tempeh slices in a skillet with a little olive oil, until browned on both sides. About 4-5 minutes on each side.
For the rest-
Steam or boil 2 cups of kale, and top with 1/2 an avocado and cooked tempeh. Drizzle with soy sauce. Enjoy!
Trident Booksellers & Cafe - Newbury Street, Boston, Mass.
Let me take a moment here to give a shout out to my favorite cafe in Boston. Trident recently expanded and took over the floor above them, so it’s now a two story oasis of books, juices, coffee, tea, and really kick ass food. They’re open til midnight every night of the week, always have good books on sale, and make the biggest black bean burger you’ve ever seen. If you’re ever in the bean, please go check it out.
1) Cook cous cous according to package directions.
2) Saute onion in olive oil until translucent, then add brussel sprouts, mushrooms and herbs. Continue to saute for another 10 minutes.
3) Combine with cous cous, and enjoy!
My friend and I decided to make an appetizer feast, and here’s what we came up with! (Recipes will follow this week, great for non-Super Bowl dinners too!)
And people say vegans can’t enjoy the Super Bowl… ha!
Tofu scramble (tofu with nutritional yeast, cumin, onion powder, garlic powder and cayenne) with avocado and peach mango salsa. My go to brunch food.
Today was my first day off work in about six weeks, so yeah, I made pancakes to celebrate. Happy Memorial Day everyone!
Quinoa Taco Bowl
Blend in a bowl!
I’ve been super busy this week, not a lot of time for cooking. So all of my meals are pretty much some kind of scramble. Still delicious, but I can also throw it together in just a minute.
Sweet Potato Bowl
Blend, heat and eat.
Went to dinner with one of my friends on Newbury Street tonight! This cafe had a lot of great juices and teas, and plenty of vegan options. I got the black bean burger with sweet potato fries, but noticed they also had cashew chili. They even had tofu scramble for brunch! I recommend it for any vegans in Boston.
Vegan dessert of champions.
A collegiate vegan’s #1 survival tip: Quinoa/Rice Leftover Mixes
Tonight I made Quinoa with asparagus, spinach, corn, and soyaki sauce from Trader Joe’s. Quinoa and brown rice are amazing for getting rid of leftover veggies, frozen or fresh. It’s the simplest recipe, just pick your grain and 2-3 veggies. Then add some soy sauce, olive oil, hot sauce, dijon mustard or whatever your heart fancies. Want some protein? Add some beans. Leftovers? Make burritos, toss over raw greens for salad, or steamed greens for dinner. Each time you make it is unique, so you’ll ever get bored! And did I mention how cheap each serving is?
I’ve been really lazy this week, just throwing together pasta with random veggies. Luckily for me it turns out delicious in the end. I got the cream sauce recipe here from my new favorite cook book, The Everyday Happy Herbivore.
Cook two servings of pasta according to their directions, I used whole wheat penne. While it cooks, blend together 6 oz of silken tofu, 2 tbs of dijon mustard and 1 tbs of apple cider vinegar. Toss cream sauce together with warm pasta and whatever chopped veggies are laying around. I cleaned out my freezer with peas and corn, and added some cayenne cause I’m a spice addict. Enjoy!
Curried pumpkin lentils
1 sweet onion, diced
2 garlic cloves, minced
3 cups vegetable broth
1/2 cup lentils
1 cup pumpkin puree
1 t curry powder
1/8 t cayenne pepper
1 apple, diced
1) Line a pot with onions and cook for two minutes, then add your garlic and sautee until transparent.
2) Add veggie broth, lentils and apple. Bring to a boil, then lower to medium heat and let simmer for 10 minutes.
3) Stir in the pumpkin puree and spiced.
4) Reduce heat to low, and let flavors meld together for 5 minutes.
Makes three servings, enjoy!
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