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It took me several tries to perfect my own version of vegan Sloppy Joe filling. The last attempt set my mouth on fire! Technically, it’s a bit too thin to use as a sandwich filling. It’s more like a thick soup. You can adjust the water quantity if you like.
I’m avoiding processed grains, so I chose to eat my creation over boiled, mashed sweet potato. This is Vegan Style NSNG (No Sugar No Grains) except for the 1 tablespoon of molasses. (The recipe makes about 7 pints, though. That’s close enough to no sugar for me.)
Sloppy Lentils Over Sweet Potato, with Avocado
INGREDIENTS:
Coconut oil
6 cloves garlic, minced
1 onion, chopped
2 green peppers, chopped
2 carrots, chopped
20 crimini mushrooms, sliced
dash garlic powder (I like garlic!)
1/4 t black pepper
1/2 t BBQ seasoning blend (Omit if you don’t have it. I found mine in the bulk spices area of my food Co-op)
1 t salt
3 t chili powder
4 t oregano
2 cups lentils, rinsed (I like to use a combo of red and green)
1 can (28 oz) crushed tomatoes with basil
4 cups water
1 vegan broth cube
1 T molasses
2 T mustard
ASSEMBLY:
Use a large soup pot. Use about 1/2 T oil to saute the veggies and spices for several minutes on medium heat. Add the lentils, tomatoes, water and broth cube. Simmer covered for 1/2 hour. Add the molasses and mustard and simmer for another 1/2 hour, until the lentils are fully cooked. Turn off the stove and let rest uncovered for 10 minutes. Freeze in 1 pint size wide mouth canning jars. Makes about 7 pints.
Sloppy Lentils
This is heavenly with slices of ripe avocado.
Avocado
All Mixed-Up, in Bend, Oregon
I’m visiting my family in Bend, Oregon.
Ever since my niece and nephew were little, my sister has used the words “treat land” to describe dessert.
Last evening, after our dinner of homemade veggie burgers, roasted cauliflower, and baked beans, the 9 year old said she knew exactly what she wanted for “T.L.”
She suggested we all take a stroll to the frozen yogurt shop, where they offer non-dairy sorbets. Who could say no to that, on a pretty spring evening? All Mixed-Up is located in Northwest Crossing.
All Mixed-Up Business Card
Lucky for vegans, All Mixed-Up has a section for non-dairy sorbets. You can pick between two flavors or swirl the two together. Last night they had coconut and strawberry lemonade flavors. The selection changes from time to time. You can also pick some toppings. The fresh fruit, chopped nuts and a few other items are vegan. The price for your treat is determined by weight.
Non-Dairy Sorbet at All Mixed-Up
I hid some strawberries and blackberries in the bottom of my bowl and I opted for a little of each yogurt flavor. I sprinkled the coconut side with some chopped peanuts, mochi cubes and an Oreo style cookie half. Delicious!
My bowl
Final tip:
All Mixed-Up also has vegan soups.
I’ll have to go back for the soup at another time.
I created this dish as a healthier alternative to the packaged vegan taco meats that I’ve used in the past (like Yves Meatless Ground Taco Stuffers and Soyrizo). For sure, they are delicious (YUM!), but they’re also highly processed (BOO!). I’m striving to use more whole foods.
Tempeh is a fermented, whole soy food. My favorite brand is Turtle Island Foods. The Organic Five Grain flavor contains (organic) non-GMO soybeans, millet, brown rice, sesame seeds, apple cider vinegar, and rhizopus oligosporus starter culture.
Tempeh can have a bitter edge, so it’s best to cut and steam the pieces of tempeh for about 10 minutes before using. I like tempeh best when it has a chance to soak up flavors from a liquid-based marinade or sauce. The black spots are molds that are supposed to be there.
Steaming the tempeh.
Chopped steamed tempeh.
INGREDIENTS
1- 8 0z “block” or “cake” tempeh, thawed, steamed and chopped
20 crimini mushrooms, chopped or sliced
6 cloves garlic, minced
1/2 onion, chopped
1-2 carrots, chopped
1 jalapeno pepper, seeds removed and minced
1/2 red pepper, chopped
Dash garlic powder
1/2 t salt
1/2-1 t chili powder
1 t oregano
1 t cumin
1 1/2 t salt-free fajita seasoning blend (contains paprika, onion, garlic, black pepper, oregano & cumin)
2 T apple cider vinegar
1 T tamari
1/4 C tomato paste
3/4 C water
Chopped Crimini Mushrooms
ASSEMBLY
While you’re steaming the tempeh, chop the veggies. Keep the mushrooms separate, but you can combine the garlic, onion, carrots, jalapeno, and red pepper in a bowl. Combine the spices. Combine the wet ingredients (vinegar, tamari, tomato paste & water.) After the steamed tempeh cools, chop it.
I used 2 large saute pans, each on medium heat with a little coconut oil.
In the first pan, saute about half of the veggies, half of the spices and all of the mushrooms.
Sauteed crimini mushrooms, veggies & spices.
In the second pan, cook the other half of the veggies and spices with the chopped tempeh and wet ingredients. The liquid marinade will soak into the tempeh. Cook down some of the liquid, but not all.
Tempeh, veggies, spices and liquid marinade.
Finally, combine the two. Portion in 1 cup sized wide mouth freezer jars. Makes 6- 1 cup servings.
Tempeh Mushroom Taco Filling
Eat this filling with your favorite taco fixings, in tortillas or as a salad.
Don’t forget the Pinto Bean Dip!
Bird-Friendly White Bean Burger (GF) with barbecue sauce.
Well, this is #3 in my bean burger series. When I discover a formula that works, I go with it!
Burger #1 had a Mexican flavor. Burger #2 had an Italian quality.
Now, burger #3 has seasonings that most people associate with poultry (i.e. dead chickens and dead turkeys.)
In December 2008, I was newly vegan but the rest of my family was still eating animals. My niece was 4 years old. While preparing dinner for Christmas, my sister made a comment about the “bird” in the oven. A few hours later, my little niece sat down to eat and said,
“But mommy, I don’t want to eat a bird.”
I’ll never forget that. Fortunately, that was the last turkey that my niece had to eat. My family no longer cooks birds. We have Vegan Holiday Meals.
Here is a savory burger that you can enjoy without causing chickens and turkeys to die.
I’d like to stop seeing the chicken trucks regularly, when I drive to work.
Bird-Friendly White Bean Burgers (GF)
WET INGREDIENTS
2 C (or 1- 15 oz can) white beans (Cannellini (white kidney) or Great Northern beans)
1 large clove garlic, minced
1/3 C chopped onion
1/3 C chopped celery
2 T tahini
1 T tamari (GF)
DRY INGREDIENTS
1/2 C oat flour (GF)
1/4 C ground sunflower seeds
1 T nutritional yeast
1 t EACH: dried parsley, thyme & sage
1/2 t paprika
1/4 t EACH: ground *rosemary, celery salt & black pepper
dash garlic powder
(*I grind dried rosemary to a fine powder using a coffee grinder)
ASSEMBLY
Use a small food processor to puree the wet ingredients.
In a large bowl, combine the wet puree with the dry ingredients.
Divide the burger “dough” into 4 balls or 4 portions. You can do this right in the bowl using a spoon, or you can pour a drop of olive oil on your hands to handle the balls manually.
The burger dough will be very sticky and soft- don’t panic! Create 4 patties (see the other burger recipes for pictures of this phase). If you want to keep your hands clean, just spoon the dough balls right onto parchment paper and flatten them there.
Refrigerate the patties on parchment for at least 30-60 minutes before cooking. The time will allow the excess moisture to soak into the oats, which will bind the burgers. Trust me!
Cook the patties on medium heat in a saute pan using the oil of your choice (I use coconut oil). It should take about 10 minutes per side. Shake the pan periodically to make sure they aren’t sticking.
Try these with some barbecue sauce or mushroom gravy.
Thank YOU for caring about birds of all kinds.
Kauai Chicken – May 8, 2011
Chinese 5 Spice Gingerbread (GF)
This gingerbread is delicious and “just sweet enough.”
For this, I started with my Sunflower Butter Energy Bar (GF) recipe. My original goal was to create a gingerbread-flavored version. However, I decreased the seed butter by quite a bit, and I added some baking soda and vinegar. This resulted in a fluffy “cake,” rather than a dense “bar.” The tofu and molasses create a moist sponginess.
I also wanted to use some Chinese 5 Spice that I’d been neglecting. It contains a blend of star anise, cinnamon, clove, fennel, and pepper. It smells heavenly!
Don’t use it for meat and poultry!
WET INGREDIENTS
1 box (12.3 oz) Firm Silken Tofu (Mori Nu)
1/4 C maple syrup
1/4 C molasses
1/4 C Once Again sunflower seed butter
1/2 C non-dairy milk
1/2 t apple cider vinegar
1 t vanilla extract
DRY INGREDIENTS
1/4 C EACH: quinoa flour, millet flour, brown rice flour, garbanzo bean flour & rolled oats (GF)
1/2 C oat flour (GF)
2 T ground flax seed
3 T fine shred unsweetened coconut
1 t baking soda
1/2 t EACH: Chinese 5 Spice, cinnamon, ground ginger & cardamom
1/4 t EACH: salt, coriander & nutmeg
ASSEMBLY
Puree the wet ingredients in a food processor. Combine with the dry ingredients. Grease a square glass pan with coconut oil. Bake for 30 minutes at 350 degrees. (You can also try baking in muffin liners for 23 minutes. I’m going to do that next time!) Cool on a wire rack before cutting.
This is a quick vegan lasagna I whipped up tonight. My goals were:
- to use up some lasagna noodles I’ve had in my pantry for a long time.
- to use fewer noodles, to substitute vegetables (zucchini and cauliflower) for some noodles.
- to use a packet of Road’s End Organics Cheddar Style Gluten Free Chreese Sauce Mix that I had in the pantry.
INGREDIENTS:
6 Lasagna noodles: Cook them partially and set aside
1 Zucchini, sliced lengthwise in 1/4″ strips
Cauliflower, sliced in 1/4″ strips
Artichoke hearts
Make 1 packet Road’s End Organics Cheddar Style GF Chreese Sauce Mix
OR use some Daiya Cheddar Style or Mozzarella Style Shreds
OR make some vegan cheese sauce from a homemade dry mix (i.e. recipes in The Ultimate Uncheese Cookbook, by Jo Stepaniak)
1- 26 oz jar pasta sauce
1 C Italian Mushroom Saute
Italian seasoning blend
Garlic powder
Crushed red pepper flakes
ASSEMBLY:
First Layer
Use a square glass pan. Spoon some pasta sauce on the bottom. Add 2 noodles. Spread vegan cheese sauce (or shreds) over the noodles.
Second Layer
Set some zucchini slices, cauliflower slices and artichoke hearts on top of the cheese. Spoon some Italian Mushroom Saute and pasta sauce over the vegetables.
Repeat the layering process 3 times. Spread the remaining pasta sauce on top, then sprinkle with Italian seasoning blend, garlic powder and crushed red pepper flakes.
Line the bottom of the oven with a piece of foil to catch any bubbly overflow.
Bake at 375 degrees, covered for 35 minutes. Continue baking uncovered for 25 minutes, to evaporate excess moisture. Turn off the oven, crack open the door and let it rest in the oven for another 10-15 minutes.
Makes 4 servings.
Thank YOU– for making your lasagna without meat and dairy.
WET INGREDIENTS:
1-2 cloves garlic, minced
chopped onion (~1/4 to 1/3 cup)
chopped red pepper (~1/4 to 1/3 cup)
1- 15 oz can organic Cannellini (white kidney) beans, rinsed & drained
1 T tahini
1 T balsamic vinegar
1 t capers
DRY INGREDIENTS:
1/4 C ground sunflower seeds
1/2 C oat flour (GF)
dash garlic powder
dash salt
1/8 t crushed red pepper flakes
1/4 t fennel (crushed with mortar & pestle)
1 t dried basil
1 t Italian seasoning blend
1 T nutritional yeast
ASSEMBLY:
Use a small food processor to puree the wet ingredients.
In a large bowl, combine the wet puree with the dry ingredients.
Divide the burger “dough” into 4 balls. Pour a drop of olive oil on your hands to handle it easier. The burger dough will be sticky and soft– don’t panic!! Create 4 patties. You can just drop the ball right onto parchment paper and then flatten into a patty.
Refrigerate the patties on parchment paper for at least 30-60 minutes before cooking. The time will allow the excess moisture to soak into the oats, which will bind the burgers. Trust me!
Cook the patties on medium heat in a saute pan using the oil of your choice (I use coconut oil). It should take about 10 minutes per side. Shake the pan periodically to make sure they aren’t sticking.
Serve these burgers with a dollop of spaghetti sauce. If you want to dress it up more, add vegan cheese, kalamata olives, and fresh basil.
THANK YOU for not eating animals.
I first learned about “blended salad” from Dr. Joel Fuhrman. If you don’t know who Dr. Fuhrman is, be sure to click the link! In my opinion, his book “Eat to Live” is one of the best books on nutrition. I love his “nutritarian” approach to health. It’s all about nutrient density.
A blended salad is basically another type of green smoothie. My morning green smoothie contains a lot of fruit. My evening blended salad contains mostly vegetables.
Here’s what I put in my blended salad last night (serves 2):
Parsley, spinach, zucchini, carrot, cucumber, apple, red pepper and lemon juice (frozen).
PREPARATION
These are tips for preparing lots of vegetables ahead of time. This cuts down on the amount of work involved. If it’s too much work, then you probably won’t make blended salads regularly. Not good!
1. Buy several bunches of parsley. Discard the thickest stems. (I don’t need that much fiber!) Rinse, spin dry, and freeze on parchment paper. Store in a freezer container.
2. Have dark leafy greens in your fridge at ALL times. Rotate through kale, spinach, chard, collards, etc. Rinse the leaves and remove the tough stem. Most of the time I throw the stem away, but sometimes I mince it up for soup.
3. Buy a large variety of vegetables and apples. Wash, chop (2″ pieces) and freeze most of it. Always save some of everything for the fridge. Don’t forget about tomatoes, celery, and avocado. Keep the tomatoes and avocado fresh.
4. Use a citrus reamer to juice a whole bunch of lemons at once. Freeze the juice in ice cube trays.
5. If you have a juicer, you can also juice some of the vegetables and freeze the juice in ice cube trays. Using some vegetable juice instead of all whole veggies will cut down on some of the fiber (if getting too much fiber is an issue.) Save your carrot pulp for other uses (like these muffins).
5. Blend everything in a high-powered blender like a Vitamix. Add at least a cup of water per serving.
It’s interesting to read nutrition charts showing the percentage of protein, carbohydrate, and fat found in fruits and vegetables. People are surprised to learn that fruits contain protein and vegetables contain fat.
Please repeat after me:
ALL PLANTS CONTAIN PROTEIN.
PARSLEY: 27% protein, 57% carb, 16% fat
SPINACH: 39% protein, 49% carb, 12% fat
ZUCCHINI: 25% protein, 67% carb, 8% fat
CARROT: 8% protein, 87% carb, 5% fat
CUCUMBER: 19% protein, 69% carb, 12% fat
APPLE: 2% protein, 95% carb, 3% fat
RED PEPPER: 13% protein, 78% carb, 9% fat
LEMON: 7% protein, 90% carb, 3% fat
(Protein, carb, and fat percentages are from the book, “Becoming Raw: The Essential Guide to Raw Vegan Diets,” by Brenda Davis and Vesanto Melina. This is another excellent book on nutrition. You don’t need to be “raw” to read it.)
Happy blending!
Big White Ski Resort
Have you ever been to a typical North American “ski-in, ski-out” village? Vegan-friendly dining isn’t the first thing that comes to mind.
If you look around the village at Big White (and elsewhere), it’s obvious that every restaurant serves up meat, meat, and more meat. It’s exasperating and depressing.
“Vegetarian” doesn’t necessarily mean “veganizable.” It’s typically code for cheese, cheese and more cheese.
Vegan skiers, don’t despair. You can have a perfectly powder-licious ski experience and find some great vegan grub at the same time. All it takes is a little sleuthing.
Here’s the on-mountain restaurant listing for Big White.
Our trip to Big White was short (3 days). If we stayed longer, there are other places we would also try. Next time!
Check out where we did eat (and drink!)…
BEANO’S COFFEE PARLOUR
Soy Latte
Glen Plake?
LOTUS LOUNGE – THAI CUISINE
(Don’t forget to request “no fish sauce” when dining at Thai restaurants.
Expect the food to be spicy, so speak up if you want the heat turned down.)
Vegetable Thai Spring Rolls:
Mixed Vegetables in a vermicelli wrap, fried golden, served with sweet and sour plum and tamarind sauce.
Thai Yellow Curry:
Thai yellow curry in coconut milk with potato, onion, carrots and pineapple
(add tofu)
Black Bean Tofu:
Tofu with bean sprouts, garlic and fresh chilies in a black bean sauce
Steamed Rice
SANTÉ BAR – APRÈS-SKI
Dirty Pickle:
Muddled cucumber, lime, black pepper, gin and soda
I (unintentionally) had a green drink theme going on for St Patrick’s Day weekend.
The steamed edamame was green, too. And it was addicting!
Superstein Saturday
UNDERGROUND PIZZA
Veggie Pizza, no cheese (substitute extra sauce and another topping for the cheese)
For tips on eating vegan breakfast in your hotel room, see the previous post, “Ski Breakfast & Morning Powder.”
White Crystal Inn at Big White
Ski road trip time!
In this post, let’s talk about what vegan skiers can do to eat a quick, healthy breakfast without leaving the hotel room.
We just spent a long weekend at Big White Ski Resort. Thanks to my Visa Rewards, we stayed for free in the White Crystal Inn.
When we arrived on Thursday March 14th, our view looked liked this:
Sunday March 17th we woke up to this:
Our “standard” room had no kitchen, but it did have a coffee maker, mini fridge, microwave, and toaster.
For our trip, I packed a couple bins full of the essentials, including a small cutting board and knife.
We brought a cooler to transport our green leafies, celery, apples, non-dairy milk, nut butter and jam. I brought our Vitamix blender so we could make green smoothies right in the room.
Large “beer cups” are handy for smoothies in the morning and apres ski beverages in the evening.
I brought our toaster, not realizing that the room already had one.
Eric likes to have toast with his breakfast smoothie.
I could have brought some oats to make oatmeal in the microwave,
but this time I opted for cold cereal with walnuts, raisins and non-dairy milk.
Segmented grapefruit is easy to prepare in the room.
I brought my grapefruit knife, some travel bowls and a set of utensils.
Time to get some untracked powder…
