Spicy Shirataki Noodles

So my husband loves noodles and I'm always trying to find a way to make it new and interesting.  I think he would only eat noodles if he had the choice and I would blow my head off with boredom if I didn't change it up once in a while. 

For those of you that aren't familiar with them (which I'm pretty sure many are not because I wasn't) Shirataki Noodles have some evidence that glucomannan, when tested as a powdered supplement, can play a role in blood sugar control, as well as improve cholesterol control and weight loss. It also contributes to fiber intake and can be a substitute for starchy noodles.  The most common found in the USA are Tofu Shirataki Noodles which are great because they answer that pesky irritating question asked to vegans about your protein intake. 

There are a million different ways that these noodles can be served and here is one of the ways that I tried and really enjoyed.

 

 

Ingredients: 



• 5 tablespoons of low sodium soy sauce
• 2 1/2 tablespoons of lime juice
• 1 tablespoon light brown sugar
• 2 tablespoons sesame oil
• 1 tablespoon rice vinegar
• 2 tablespoons minced jalapeno
• 3 cloves minced garlic
• 1 onion chopped
• 1 red pepper
• 1 8oz pack of Shirataki Noodles cooked as directed one package
• 1/2 basil leaves torn

Whisk together soy sauce, lime, brown sugar and rice vinegar.  Set aside. 

Heat oil in pan or wok over medium to high heat.  Add in garlic and jalapeno. Cook for 1 minute.  Add in onion and pepper; stir fry for five minutes or until onion is almost clear. 

Add in noodles and soy sauce mixture.  Simmer for five minutes.

remove from heat and toss with basil before serving. 

Streusel Cup cakes:

Streusel Cup cakes:  

This is something that I am trying and I love it because it has the texture and layers of a coffee cake.  

Cupcake ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon sea salt
• 1 1/4 cups sugar
• 1/2 cup  vegan butter substitute, softened
• 1/2 cup unsweetened applesauce
• 1 cup vanilla milk sub (SIlk, soy, almond milk...ect)
• 1 teaspoon vanilla extract
• 1 tablespoon distilled white vinegar

Streusel ingredients:

• 1/4 cup brown sugar
• 1 teaspoon cinnamon
• pinch of sea salt
• 1/2 cup chopped pecans
• 1 tablespoon melted Earth Balance or vegan butter substitute

Glaze (Optional):

• 1 1/2 cups vegan confectioners’ sugar (Powdered sugar)
• 2 1/2 tablespoons vanilla milk sub
• 1 teaspoon vanilla extract
• 1 teaspoon melted vegan butter substitute

Cupcakes:

Preheat oven at 325 degrees F.  

  

Mix all of the dry ingredients together in one bowl while using a hand mixer to combine the wet ingredients   

Once you go to combine dry and wet ingredients make sure that your streusel is made and ready to go.  You want to get the cup cakes into the oven as fast as you can once they are combine and creamy.  

Streusel:  

In small bowl combine and mix all of the ingredients together making sure that there are no clumps of butter.  

Fill cup cake liners in pan halfway with cupcake mix.  Add in the stresuel making sure it is a light layer and not too high before filling the cupcake liners up the rest of the way with the remaining cupcake batter.  

Use remaining streusel to sprinkle over the top if desired. Place in the heated oven for 30-35 minutes or until a toothpick can be inserted and than pulled out relatively clean.   

While cup cakes are cooking whisk together the ingredients for your glaze and drizzle on top of cakes with a spoon.  If you want to make a more intricate design on top (Checkers ect) put into a baggie and cut off small corner to drizzle into a pattern.  

Chipotle Sweet Potato Soup

Ingredients:

• 1 cup mashed sweet potato
• 1/2 cup veggie broth
• 1/2 cup non dairy milk
• 1/2 tsp chipotle powder
• 1/2 tsp salt 
• 1/2 tsp lemon zest

To Garnish:

• Diced Avocado 
• Chips
• dash of chili powder

Preheat oven at 400 degrees and cook sweet potato until soft.

Add sweet potato, veggie broth and non dairy milk into blender and blend until smooth.  Add spice and salt and blend in.  Fold in Lemon zest as added into serving bowls.  Garnish with fresh cubed avocado and chips and enjoy!

Easy Vegan Migus

Mingus is a great Tex-Mex breakfast food traditionally made with eggs but this easy recipe uses tofu instead creating a hearty meal for a great start to a morning!

Ingredients:

• 3 cloves garlic (Minced) 
• 2 table spoons Mexican Seasoning
• 2oz Nutritional Yeast 
• half yellow onion (diced) 
• 1 Poblano pepper (Sliced) 
• 1 package firm tofu (Drained)  
• Corn Tortillas
• Salsa to taste
• Salt and Pepper to taste 

Heat small amount of oil into a pan over medium to high heat.  Add garlic, onion, pepper and tomato to pan and saute until they at soft and slightly golden brown.

After tofu is drained crumble into pan.  Add nutritional yeast and mexican seasoning.  Cook through (About 8 minutes)

In second pan heat tortilla's for about 1 minute on eat side.  Plate and serve with salsa, tortillas and Migus.  Add salt and pepper as desired.  

Vegan Lettuce Wraps

This is always such a good summer food and being in the hot Texas weather only makes me want to eat lighter.  Lettuce wraps are light, easy to eat and delicious. They make a great snack, meal or party munch.

Ingredients:

•  Cashews

•  Tempeh

•  Stir-Fry Sauce

•  Ice berg Lettuce

•  Shredded Carrot (Shredded)

•  Green Onions
 (Diced)

 Heat skillet over medium high heat. Add cashews. Toast cashews until lightly brown, stirring several times. Remove cashews from pan.

Add small amount of vegetable oil of your choice. Remove tempeh from package and dice into manageable bites. Add tempeh to pan.  If you want extra sauce for dipping or drizzling, add to the skillet while marinating.

Add stir-fry sauce and cashews and cook about 5 minutes, stirring occasionally, until most of the liquid is absorbed

Remove leaves from the head of bibb lettuce, rinse and pat dry if necessary. Stack smaller leaves inside larger leaves for added wrap strength, if desired

Spoon tempeh mixture onto each lettuce stack and top with shredded carrot and green onions.  

Cleansing Cocktail

Well all, I come before you now, for the first time as a married women!  We are so excited and so happy to start this new chapter of our lives together.

After a week of eating out with family and drinking cocktails and beers I really need a break!  Sure it was all vegan but that doesn't mean it was good for me.  So its time for my favorite thing:  Juice cleanse!  So here I am pumping myself up with the movie Fat Sick and Nearly Dead and drinking a new kind of cocktail.

The Cleansing Cocktail:
Apple
Beet
Small piece of Ginger
1 Juicing carrot or 2 regular

Add all of these into juicer one at a time in the order listed above.  Enjoy!

Quick Thai Slaw

Ready for those nice cool summer salads?  Me too!  Here is a new favorite of mine.

Ingredients:
1/2 head of red cabbage
1/2 head of white cabbage
2 carrots grated
4 tbsp veggie broth
4 tbsp rice vinegar
2 tbsp Peanut butter

Lime wedges and crushed peanuts as garnish

Whisk together broth, vinegar and peanut butter until smooth and creamy.

Toss with cabbage and carrots until coated.  Add additional garnishes before serving cold.

Crispy Rice Balls

So this was inspired by one of my favorite places to eat it Austin.  Sadly I live in San Antonio and there are only so many times I can justify driving the hour to Austin for the soul purpose of eating, so I am trying to figure out how to do some of these recipes on my own.  

Ingredients:  

Sticky Sushi rice- about 1/3 of a cup cooked per ball

1/2 cup of Soy Sauce

1/3 cup Rice Vinegar

1/4 cup of Sesame Oil. 

Piece of sea weed paper large enough to hold one of the rice balls each 

Steam rice as directed on the package.  Once it is finish let cool until it is cold enough to handle but not entirely cold.  Form the rice into tight balls, pressing them together hard so that they will not fall apart when put into pan.  You want these to have a flat top and bottom so that they can be evenly coated

Whisk together the liquid ingredients and pour into a pan over medium to high heat.  Once the liquid is close to boiling, carefully place rice balls into pan, turning them to coat with liquid.  Cook for about three minutes on each side.  

Drain off most of the excess liquid from the pan and put the pan back on the stove.  Continue to turn the rice balls in pan so that they do not stick.  Cook until both sides have a crisp texture.  Remove from heat.

Place each individual rice ball into a piece of sea weed paper and serve almost like a wrap. 

Enjoy while hot.  

Cinnamon Bun Smoothies

Here is a nice sweet smoothie recipe packed full of yummy banana!  Perfect for breakfast or as a sweet cooling snack.
Makes 2:

2 frozen bananas
2 cups of none dairy milk
1 tsp ground cinnamon
1 tsp maple syrup
1/2 tsp vanilla extract

Combine all ingredients together in blender and blend well.  Feel free to use some extra ground cinnamon for a garnish as seen in the picture.

Stuffed Mushrooms

So I just have to say that Mushrooms are with out a doubt one of the best foods ever.    In our package from greenling yesterday we got a half a pound of these beautiful button mushrooms.  They were so perfect; white and moist but still firm.

I decided to make this recipe for lunch and I hope that you enjoy it as mush as we do!

Ingredients:
- Baby Bellas or Button mushrooms
- 1 cup of whole wheat bread crumbs (Fresh is better)
- 3 Tbsp extra virgin olive oil
- 1 medium red onion, chopped
-1 clove of garlic, pressed
-2 Tbsp fresh parsley, chopped
-1 tbsp fresh basil, chopped
- 1+ Tbsp nutritional yeast
- Lemon juice to taste (optional)

If making your own bread crumbs, process about 2 slices of whole wheat bread in a food processor.   This makes about 1  cup of bread crumbs.    Set aside. 


Remove stems from mushrooms and chop them right up.  Toss mushroom tops lightly in 1 tbsp of olive oil and place on backing sheet.  Heat the rest of the oil in a pan over medium high heat.  Add garlic, onions and chopped up stems and sauté for 7 minutes.  Stir in salt, and then bread crumbs, basil, and parsley.


Evenly distribute mixture to mushroom caps.  Bake for 30-45 minutes, depending on the size of your mushroom caps and any considerations that your oven has.  Keep an eye on them that they don't get too brown. About five minutes before time is up sprinkle a tiny bit of nutritional yeast over the open and return to oven.  Remove and sprinkle with lemon juice.    Serve with a fresh salad or as a passed appetizer, and enjoy!  

Greenling

I feel as though I need to confess something.  Its something that you have probably noticed and something I am ashamed of:  I have not been cooking as much.  Working at a restaurant does that too me because I get free food every shift I work there.

I am so ashamed.  I hate not cooking my own food.  So in an effort to remedy this I have turned to a source that a friend recommended to me:  Greenling.com .

Greenling is a website that brings the local farm to your doorstep.  Forget that for a moment the whole organics argument.  I hear from people all the time that they are just to busy to go to farms markets and support their local agriculture and food economy.  

Well, that is just plain not an excuse anymore!  Greenling is a website where you can place an order of fresh everything (Including dairy and meat if you are so inclined), they will go to the local farms and pick it up, package it for you and then deliver it right to your doorstep!

Now I know what you're thinking.  That there must be something wrong with it.  Its not totally cheap but if you've already graduated over into the health world you know that no matter where you go nutritionally dense food is expensive.

But could it possibly be good quality?  When you're at the super market you get to pick what looks good and what you're going to skip on. I don't know about you but if I walk into the market ans see something I don't like, even if it was on my list I skip it.  And I'm pretty picky.

So lets get to my review.   Here is a picture or two of my box when it arrived.

As you can see the box stuffed with yummys.  The van was refrigerated so everything was cold and crisp and the brochure said it would keep everything inside cold for up to four hours if you were not there to pick it up.  The man that dropped it off was named Robert and he was so nice!

The box itself is ten dollars when you order added on but they are recyclable.  When another order is made you leave the box outside of your door and they will pick it up.  Even if you are not going to be using them again you can schedule a free pick up for the containers.

The food inside it was packed perfectly!  I was so impressed.  Nothing was crushed or under anything it shouldn't have been.  the mushrooms were in a brown paper bag exactly like they should be.  I am so excited to eat it all!  The Kale was still crisp and perfect along with the lettuce.  I am very picky about my leafy greens so it says a lot when I say that they are perfect.

Also in the box since it was our first delivery were two bumper stickers and a welcome brochure.  I know that this is a marketing thing but you can be sure that I will be putting the "Beets Driving" on my car because it is so darn cute!

Also, on the back of my packing slip was a note saying "Packed with Kale :) Jamie."  I found this so sweet and personal that I cant help but feel a personal connection to this company.

All together I am more then satisfied with this order and I will be using this service again. I would recommend it to everyone.  A huge thanks to Jamie and Robert who made this all the more personal and won huge brownie points for this company.

Buffalo style tofu bits/ sandwiches

Ingredients:  

Buffalo Style Roasted Tofu
Serves 4

1 16-ounce block of extra-firm tofu
1 teaspoon olive oil
1/2 teaspoon sea salt
1/4 teaspoon paprika

Buffalo Sauce
1/4 cup Frank’s Red Hot Original Hot Cayenne Pepper Sauce
1/8 cup Earth Balance Soy-Free Butter

Ranch Dressing
Makes a little over 1/3 cup

1/4 cup soy milk
1/4 cup Vegenaise or other vegan mayonnaise
1/4 teaspoon granulated onion powder
1/4 teaspoon granulated garlic powder
1/2 teaspoon fresh parsley, minced
Salt and pepper to taste

Preheat the oven to 450 degrees. In a bowl, combine the oil, salt and paprika. Cut the tofu into cubes and gently toss to coat with the mixture. Place each tofu cube in a single layer on a baking sheet lined with parchment. Roast for 15 minutes on each side.

In a pan, melt the butter. Turn off the heat and add the hot sauce. Stir to combine. Add the freshly roasted tofu and toss until coated. 

For the ranch combine all of the ingredients in a mixing bowl and whisk to combine. Chill until ready to use.

Serve immediately with celery sticks and ranch or toast Kaiser rolls and make a sandwich with ranch, lettuce and tofu bits.  

White bean Rosemary Soup with Jumbo Croutons and Fresh Basil

Ingredients:

• 1 1/2 tablespoons olive oil
• 1 cup chopped onions 
• 1 cup chopped celery
• 1 large cloves of minced garlic
• 2 teaspoons mustard 
• 1 teaspoons salt 
• Black pepper to taste
• 6 cups white kidney beans cooked
• 3 cups veggie stock 
• 1 1/2 cups of water
• 2 teaspoons fresh chopped rosemary 
• 2 tablespoons lemon juice 
• 1 batch of fresh jumbo croutons 
• fresh basil, juillian cut 

In a large pot on medium heat add oil, celery, onion, garlic, mustard, salt and pepper.  Stir to combine.  Cover and cook for 6-8 minutes, stirring occasionally to keep from sticking to the bottom.

Add 4 cups of beans, veggie stock, water and 1 1/2 teaspoons of rosemary.  Increase and bring to a boil.  Once boiling reduce heat, cover and let simmer for 15-20 minutes.

Remove from heat.  Using an immersion blender blend well.  Stir in remaining 2 cups of beans, lemon juice  and remaining rosemary.  Season with additional salt and pepper to taste.

Serve in individual bowls with jumbo croutons and fresh cut basil.  Drizzle with olive oil if desired.

Baba Ghanoush

You know what I love about Mediterranean food?  Besides the fact that its part of my heritage, is so awesomely good for you and so nutritionally dense?  It's the fact that it is so easy to make.  There are so few ingredients that I always know what I'm making is going to taste amazing!  From a great hummus to a tomato and basil salad I am always satisfied.  Try this recipe on for size.

• 1 eggplant
• 1/4 cup lemon juice
• 1/4 cup tahini
• 2 tablespoons sesame seeds
• 2 cloves garlic, minced
• salt and pepper to taste
• 1 1/2 tablespoons olive oil
• 
  
• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
• 
  
• Cut Eggplant in half and place on baking sheet make holes in the skin with a fork. Roast it for 30 to 40 minutes, until soft. Remove from oven and let cool. Using a serving spoon scoop out the insides of the eggplant and discard skin. 
• 
  
• Place eggplant, lemon juice (please keep in mind that I like mine super tangy so if that is not your taste use less lemon juice), tahini, sesame seeds, and garlic in an electric blender, and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.

 Serve with pita, crackers or use as a sandwich spread.

Raw "Peanut" Noodles

For the Dressing:

• 1" ginger
• 1 cup olive oil
• 2 tablespoons roasted sesame oil
• Juice of 1 lime
• 1/4 cup of white miso
• 1/4 cup of maple syrup
• 2 tablespoons high quality shoyu or soy sauce
• 1/3 cup water

Blend all of the ingrediants together in a food processor or high speed blender until creamy.

For the Noodles:

• 2 small zucchinis  sliced with a veggie pealer
• 1/2 red pepper, sliced into matchsticks 
• 1/2 carrot sliced into matchsticks
• 1/2 cucumber grated or pealed into long strips 
• Scallions of green onions for garnish

To actually assemble the dish take all of the veggies and toss together in 1/4 cup of the dressing, adding more if necessary.  Sprinkling with the scallions or green onions as garnish.

I also personally really like adding mug beans to this recipe.  

Counter Culture Review

I have been dying to try a bunch of the vegan food trucks in Austin Texas since I read about them in VegNews Magazine.  Counter Culture (120 e. north loop, austin, tx, 78751) has been at the top of my "must eats" since day one.  So now finally I get to write a review about it.

Counter Culture is an all vegan raw foods trailer run by the chef Sue Davis. Davis worked in some of the top vegan resturants before coming to Austin and it reflects in her food.  She has veganized american favorates such as the Philly Cheese Steak, made with home made Setian, Cashew cheese, grilled peppers and onions on a whole wheat bun. (Which Will isn't going to be able to live without once a month now) and the Tuna Sandwich (Which I cant live without).

"Tuna" Sandwich

The food truck itself has an old school dinner feel about it, bathed in baby blues and silver with a bar stool at the front.  So where do you eat at a food truck?  Just a bit away you can walk into a small dining area with shade and matching blue picnic tables.  Some nights there will be documentary screenings there, vegan meetings and bands.

Diner Truck

Private seating area for Counter Culture Customers

All together we loved the food at Counter Culture and will be returning.

Upsides:

• Great food
• Great atmosphere

Watch out for:

• Cash only
• Does not sell drinks (But you can get them at the gas station next door.) 

Garbanzo "Tuna" Salad Sandwich

This is an idea I got from Counter Culture and I just had to try it myself.

Ingredients:
- 1 can of garbanzo beans, drained and rinsed
- 1 carrot, grated
- 1 prog of celery, finely chopped
- 1/4 cup of non dairy mayo
- salt and pepper to taste

Place all of the ingredients in a food processor and pulse 10-15 times.  Place on top of hoggie roll with tomato and lettuce.

As a side just serve as is.

Enjoy!

Roasted Pepper Hummus

Hummus is oh so much more then a dip. We use it for just about everything in the circles that I travel in. Its the all purpose party food, a great spread, amazing snack ect. Not to mention that it is chalk full of protein which non vegans seem to be so concerned about for us.

Now I love hummus but lets face it, its not cheap. So whats a little vegan girl to do? What we always do! Make our own!

The beauty of it is that making it is so easy!

Ingredients:
- two red peppers
-1 can of organic unsalted chickpeas (Drained)
-1/3 cup of Tahini
-1/4 cup of lemon juice
- 2 cloves of garlic (Crushed)

If you are not a fan of red peppers you're crazy. Just kidding. You can just make regular hummus by not using the red peppers. However, if you do like red pepper roasting them is super easy. Just set your oven to broil and toss the peppers hole. Watch them and turn frequently as the skin bubbles. When it is charred on the outside take out of the oven and place in an air tight container for 10-15 minutes. When that time is up peel off the skin and deseed.

Place rest of the ingredients into your food processor. Add red pepper and blend in as well.

Chill and serve.



If you are into roasted red peppers, which I am, that is the first step.

Peanut Power!

As many of you know I have recently gotten really into juicing.  Honestly I dont know how I lived before my juicer.

Ingredients:

• 2 granny smith apples
• 1 banana 
• 1 tablespoon of fresh peanut butter

Send your apples through you juicer.  Pour into a blender.  Peel and break up banana.  Spoon in peanut butter.  Blend well.  If you want to, garnish with thin slice of apple.  

Erika's Morning Wake Up Juice

A spectacular way to clean out your system and have a super duper nutritious breakfast in the morning!  If you are not partial to green drinks I would drink this through a straw so that you don't smell all of the veggies. The apple will make this surprisingly sweet.

1 green apple
1 inch slice of ginger pealed
3 romaine leaf
3 Kale leaf
2 stalks of celery
1 cucumber

Send all of these items through your juicer together.  I always send the leafy greens through with other more water dense items to get the maxim juice out of them.

Stir well and enjoy!