mighty vegan

mightyvegan — Fri, 24 May 2013 00:06:38 +0000

As you can see I’ve been a big time slacker about blogging lately! I’ve been cooking a bunch, I just haven’t stopped to photograph or write up anything I’ve made. Most of my cataloging has been done on Pinterest. I’ve been testing out a lot of other people’s recipes and filing them onto my I’ve Made This board. I talk about any changes I’ve made and how I liked the recipe.

Tonight I made a chili rubbed tofu from the Vee word. I didn’t photograph it but it was damn good. My husband said it was his favorite tofu recipe so far. And trust me, that man eats a lot of tofu. I’ll be blogging a bit here and there but I’ll probably be on Pinterest more than anything. So if you are looking for a highly opinionated food lover to rate your dinner before you test it out, check out my I’ve made this board.

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Quinoa and Vegetables in a Creamy Peanut Sauce

mightyvegan — Wed, 10 Apr 2013 23:55:01 +0000

Just because my camera has been on the fritz for the last few weeks doesn’t mean I haven’t been cooking up a storm. As a matter of fact, I have been trying lots of new recipes. Mostly those found on my pinterest board under “To make (food)”. Once I make it, I move it over to my other board, brilliantly titled, “I’ve made this“, and I give my thoughts and any substitutions I’ve made.

The image above (still taken using the iphone camera) is the most recent recipe made from my “to make” board. It’s adapted from ambitious kitchen and it is absolutely delicious. Below is my version, which is very, very similar to the original.

If you are interested in the recipes on my “To Make” board be sure to follow my ”I’ve Made This” board to see how the “To Make” recipes come out. Whew, that was a mouthful!

Ingredients:
1 cup uncooked quinoa
2 cups red or green shredded cabbage
1 red bell pepper, diced
½ red onion, diced
1 cup shredded carrots
½ cup chopped cilantro
1 cup edamame beans
¼ cup diced green onions, for garnish
½ cup peanuts, for garnish
For the dressing:
¼ cup all natural peanut butter
2 teaspoons freshly grated ginger
3 tablespoon bragg’s aminos
1 tablespoon maple syrup
1 tablespoon red wine vinegar
1 tablespoon olive oil
Water to thin, if necessary

Directions:
First cook quinoa:
Rinse quinoa with cold water in mesh strainer. In a medium saucepan, bring 2 cups of water to a boil. Add in quinoa and bring mixture to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the water. Remove from heat and fluff quinoa with fork; place in large bowl and set aside to cool for about 10 minutes.

You should have a little over 2 cups of quinoa.

To make the dressing: In a medium bowl (microwave-safe) mix peanut butter and maple syrup together and heat in the microwave for 20 seconds. Next, add ginger, braggs, vinegar and olive oil and stir until mixture is smooth and creamy. For a thinner dressing, simply stir in a teaspoon or two of water or olive oil. I added water so it wasn’t so thick.

Next add in red pepper, onion, cabbage, carrots, and cilantro into the quinoa. Add the dressing and mix everything together really well. Let it sit for a good hour so the flavors soak in. You can garnish with peanuts and green onions and serve at room temperature.

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Peanut Butter and Banana “Ice Cream” Sandwiches

mightyvegan — Thu, 04 Apr 2013 11:27:45 +0000

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Every night, after dinner, I get the same question from my five year old, “what’s for dessert mom?”. Occasionally I get by with handing out an apple…but it’s clearly a second or third place choice. First place is always ice cream. I make a lot of banana ice cream. But I wanted to change it up and offer something new and different. Enter these awesome little sandwiches I found on fitsugar.

These are perfect little snacks for kids. My daughter help me make these, but she continually had “accidents” with the batter getting on her finger. So she’d have to lick it off. Amazingly, after I told her she could lick the bowl in the end the “accidents” stopped happening.

This dessert can be made in literally 5 minutes, however, you do have to wait a while for them to freeze! It’s worth it though.

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Prep Time

5 min

Total Time

8 hr

Prep Time

5 min

Total Time

8 hr

Ingredients

2 ripe bananas

2 heaping tbsp of all natural peanut butter, crunchy or smooth

8 graham crackers rectangles, make sure they are vegan

Instructions

Peel and slice the bananas and place them in a medium sized bowl.

Add the two tablespoons of peanut butter to the bananas and mash the two together with a fork until smooth and creamy.

Spread out a big sheet of foil and place the graham crackers on it.

Half each graham cracker so the form two pieces.

Take a spoon and spoon out the banana peanut butter mixture onto half of the graham crackers.

Then using the other (empty) half of the graham cracker, place it on top of the banana peanut butter topped cracker to form a sandwich.

Stack them up and wrap them super tightly in foil and freeze for at least 8 hours.

By mightyvegan

Adapted from Fitsugar

mighty vegan http://www.mightyvegan.com/

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One Pot Meal—Asian Noodles with Tofu

mightyvegan — Thu, 28 Mar 2013 14:58:15 +0000

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It really doesn’t get much easier than one pot cooking. This was probably one of the most low maintenance dinners I’ve made in a while. You basically just chop up everything and let it simmer, that’s it!

This is like a really hearty soup. It’s really good and gets better the longer it sits. The vegetables and noodles drink up all the broth.

Definitely a low stress meal for a busy weeknight dinner!

Adapted from this recipe at Lexies Kitchen

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Dr. Furhman’s Healthy Chocolate Cake

mightyvegan — Sat, 23 Mar 2013 21:02:46 +0000

I know what you are thinking, a chocolate cake made of beets, carrots, fruits and dates, no thank you! I, too, was very skeptical about this recipe. Even as it came out of the oven I wasn’t sold on it. It wasn’t until after it cooled down and was topped with the delicious icing that I started to get excited about this cake! Yes, this is not a decadent, overly sweet chocolate cake, but it’s a very healthy, very tasty cake that won’t leave you with a sugar hangover.

I’m pretty excited my five year old thinks this cake tastes delicious. She has no idea how healthy it is and I’m thinking I won’t share that with her just yet.

The ingredients…

The beet color begins to take over

Once the cakes are out of the oven and cooled down the color is a little more normal.

I liked this cake so much it ended up being my lunch!

DR. FURHMAN’S HEALTHY CHOCOLATE CAKE

2013-03-23 13:03:47

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FOR THE CAKE

1 2/3 CUPS WHOLE WHEAT PASTRY FLOUR

1 TEASPOON BAKING POWDER

3 TEASPOONS BAKING SODA

3 1/2 CUPS PITTED DATES, DIVIDED

1 CUP PINEAPPLE CHUNKS IN OWN JUICE, DRAINED

1 BANANA

1 CUP UNSWEETENED APPLESAUCE

1 CUP SHREDDED BEETS

1 CUP SHREDDED CARROTS

3 TBSP COCOA POWDER

1/2 CUP DRIED CRANBERRIES

1 CUP CHOPPED PISTACHIO NUTS

1 1/2 CUPS WATER

2 TEASPOONS VANILLA EXTRACT

FOR THE ICING

1 CUP RAW CASHEWS, UNSALTED

1 CUP ALMOND MILK

2/3 CUP PITTED DATES

1/3 CUP MACADAMIA NUTS

2 TABLESPOONS COCOA POWDER

1 TEASPOON VANILLA EXTRACT

Instructions

PREHEAT OVEN TO 350 DEGREES.

MIX FLOUR, BAKING POWDER, AND BAKING SODA IN A SMALL BOWL AND SET ASIDE. IN BLENDER OR FOOD PROCESSOR, PUREE 3 CUPS OF THE DATES, PINEAPPLE, BANANA, AND APPLESAUCE.

SLICE REMAINING 1/2 CUP DATES INTO SMALLER PIECES SO THEY ARE A LITTLE CHUNKY.

IN LARGE BOWL, MIX THE CHOPPED DATES, BEETS, CARROTS, COCOA POWDER, DRIED CRANBERRIES, PISTACHIO NUTS, WATER, VANILLA AND FLOUR MIXTURE.

ADD THE BLENDED DATE/FRUIT MIXTURE AND MIX WELL.

SPREAD IN 2 ROUND BAKING PANS NONSTICK BAKING PAN.

BAKE FOR 1 HOUR OR UNTIL A TOOTHPICK INSERTED INTO THE CENTER COMES OUT CLEAN. LET THE CAKES COOL FOR A BIT THEN TURN CAKES OUT ONTO A WIRE BAKING RACK. THE EASIEST WAY TO DO THIS IS TO PUT A LARGE CUTTING BOARD ON TOP OF THE PIE PAN AND THEN FLIP BOTH OF THEM OVER AND SLOWLY TAP THE CAKE OUT ONTO THE CUTTING BOARD.

ICING

USING A HIGH POWERED BLENDER, COMBINE ALL ICING INGREDIENTS UNTIL SMOOTH AND CREAMY. SPREAD THE ICING ALL OVER THE TOP OF THE BOTTOM CAKE AND THEN CAREFULLY PLACE THE TOP CAKE ON TOP AND SPREAD ICING OVER THE ENTIRE CAKE. CUT AND SERVE!

By mighty vegan

Adapted from Dr. Fuhrman

mighty vegan http://www.mightyvegan.com/

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Quick and Delicious Apple Dessert

mightyvegan — Fri, 22 Mar 2013 12:02:17 +0000

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I love this dessert. This is what I eat almost every night. It’s healthy, delicious and filling. I call it healthy apple pie without the crust. I don’t add any sugar and it’s perfectly sweet enough. If you feel like it needs sweetening, a teaspoon of maple syrup should be all you need.

And on an editorial note, my camera is broken…yet again, so I’m back to using my iphone for photos, please excuse the quality until my real camera is back in action.

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Vegan Lasagna

mightyvegan — Wed, 06 Mar 2013 12:32:14 +0000

This is my third time making this vegan lasagna in the last few weeks. It’s completely delicious and I highly recommend it! My pictures really don’t do it justice, mostly because I’m a lousy photographer, but also because I took them at night.

The basil cashew cheeze sauce makes this dish so unique. There are quite a few steps but it’s really not really all that time consuming or hard. I usually make the basil sauce early in the day so it’s one step down.

Very slightly adapted from oh she glows

Pour about a cup or so of pasta sauce into a 9×13 pan and spread it evenly. Add a layer of noodles, then half the Lemon Basil Cheeze Sauce, then half the vegetables.

Repeat layers of pasta sauce, noodles, cheeze sauce, veggies. Add another layer of pasta sauce, then sprinkle Daiya Shreds on top.

Cover with foil and slice a few small vents using a sharp knife. Bake for 40-45 minutes. Remove foil and broil for 5 minutes on medium, watching closely so as not to burn the edges.

Vegan Lasagna

From mighty vegan

Ingredients

Basil Cashew Cheeze Sauce:
Ingredients:
1/3 cup vegetable broth or water ( or more as needed, I usually need more)
¼ cup fresh lemon juice
½ cup nutritional yeast
1 tsp kosher salt ( or to taste)
½ tsp onion powder (optional)
1 tbsp Dijon mustard
2 garlic cloves, peeled
1½ cups fresh basil leaves (lightly packed)
1 cup raw cashews, soaked in water for 30 mins or overnight
Lasagna:
Ingredients:
1 tbsp olive or sunflower oil
3 garlic cloves, minced
1 sweet onion, chopped
8 ounce package of sliced baby bella mushrooms or cremini
1 large red peppers, chopped
1 can of artichoke hearts, roughly chopped
1 bag of spinach, cooked
kosher salt and cracked black pepper to taste
1½ jars of pasta sauce or homemade marinara sauce
1 box whole wheat lasagna noodles, I couldn’t find no boil but if you can, it saves you a step
Lemon Basil Cheeze Sauce (from above)
1½ cups Cheddar and / or Mozzarella Style Daiya Shreds, definitely use both, the cheddar gives this a nice flavor

Directions

Directions for basil cheeze:
Drain and rinse the soaked cashews. Add all ingredients to your Vitamix, and blend until smooth. Set aside.
Directions for Lasagna
Preheat oven to 400°F.
In a large skillet, add oil, onion and garlic, sauté over low-medium heat for 5 minutes. Add mushrooms and peppers sauté for 10 minutes or until the peppers are soft. Add artichoke hearts and spinach sauté for a few more minutes, until spinach becomes wilted. Remove from heat.
Repeat layers of pasta sauce, noodles, cheeze sauce, veggies. Add another layer of pasta sauce, then sprinkle Daiya Shreds on top.
Cover with foil and slice a few small vents using a sharp knife. Bake for 40-45 minutes. Remove foil and broil for 5 minutes on medium, watching closely so as not to burn the edges.

Nutrition Facts Wikipedia

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Rice Krispie treats for valentine’s day

mightyvegan — Mon, 11 Feb 2013 15:29:37 +0000

Being snowed in for 3 days, you’d think I would have had time to prepare a week’s worth of meals wouldn’t you? Instead all I made were these deliciously cute little rice krispie treats. I figured one more treat for Valentine’s day couldn’t hurt.

These treats are quick and easy. I was done with the whole process, including cutting into heart shapes in about 30 minutes!

Ingredients:
1 stick or 1/2 cup Earth Balance
1 bag of vegan marshmallows (I used Dandies)
6 cups of rice cereal (I used rice krispies)

Directions:
In a large pot over medium heat, melt the butter.

Add the marshmallows and stir around until they are completely melted. This takes about 10 minutes.

Next add the rice krispies. Continue to stir until everything is mixed thoroughly. Line a 9×13 inch pan with parchment paper and spread the rice krispies out using your spoon to flatten and spread them. Let the mixture set for about 5 minutes.

Pick up one side of the parchment paper and slide the rice krispies out onto a flat surface. Using your heart cookie cutter press down and cut out your shapes. Enjoy!

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Heart-Shaped Shortbread Cookies for Valentine’s Day

mightyvegan — Fri, 08 Feb 2013 13:05:29 +0000

These shortbread cookies are super cute for Valentine’s day. I tried a new recipe for these and added in some raspberries which gave them the red color specks. I was hoping for pink cookies but that didn’t quite happen. I like the way they turned out though and they are great for Valentine’s treats. These would be perfect to add frosting too, as they aren’t super sweet so the frosting wouldn’t overpower them.

Pink dough…

From weelicious

Heart Shaped Shortbread Cookies for Valentine’s Day

From mighty vegan | Cakes and Cookies

Total 12:00

Prep 00:00

Cook 12:00

Ingredients

1 cup non-dairy butter, softened (I used Earth Balance)
1/2 cup powdered sugar
1/4 cup raspberry juice, to do this press fresh or frozen ( and thawed) raspberries through a sieve into a bowl
2 cups all purpose flour
1/4 teaspoon salt

Directions

Preheat oven to 350° F. Place the earth balance and sugar in the bowl and cream together for 3 minutes. Add in the raspberry juice.
Add the flour into the creamed earth balance mixture until just incorporated. Place the dough on a lightly floured surface and roll until about ½ inch thick.
Using a heart shaped cookie cutter cut out cookies. Transfer hearts to cookie sheet lined with a Silpat or parchment paper. Bake 10-15 minutes, or until the edges begin to get golden.