I'm currently addicted to these things. They'd probably taste really good with mushrooms added to the spinach/bean mixture, but I've yet to try that out.
1 tbsp canola/sunflower/safflower oil 1/2 white onion, chopped salt and pepper 1 tsp ground cumin 2 tsp chile powder (I like to use a mix of different kinds... this time it was chipotle and cayenne. Ancho is really good, too.) 1 tsp sweet paprika pinch of dried oregano
1 cup cooked black beans (or 1 can) 1 cup cooked chickpeas (or 1 can) 2 cloves garlic, minced 2 cups spinach, washed and chopped water as needed
10 corn tortillas canola/sunflower/safflower oil
2 ripe tomatoes, diced 1 ripe avocado, diced
Heat 1 tbsp oil in skillet, add first set of ingredients, and sautee until onions soften and begin releasing water. Add beans, garlic, and spinach, and cook until spinach has reduced fully in size but still is bright green, adding water as needed. Remove from heat. To make shells, heat enough oil to cover bottom of skillet 1/4" deep, and fry tortillas until they start to crisp. Remove from oil and fold in half, set aside to drain (you can re-use the oil to make something else). Assemble tacos with a layer of bean mixture topped by tomato and avocado.
Okay, so I got a bit excited the other day when I found a Planet Organic by my house. They carried everything I've been looking for for the past year -_-... anyways, i bought loads of soy cream and realized I don't have any recipes I can use them in. I would prefer not to have to cook as it has been absolutely roasting here, but any suggestions are welcome. Thanks!!!
this could be a stupid question...but can you actually make BBQ seitan (or even tofu) on the grill? eveything I've seen so far calls for baking it in the oven. I'm having a bithday bbq tomorrow, and I'd like to do these outside.
I'm always interested in getting to like soy yogurt due to its health benefits, and now that vgnwtch has posted an inexpensive method for making it at home, I figure I can't use price as an excuse. However, all the yogurt I've ever tried--dairy when I was a lacto-ovo-veg and different soy brands now that I'm vegan--have all been much too tangy and off-putting. What can I do to the yogurt to make it milder?
Another question: if I am making a multiple layer cake, and I only want one layer of each flavor without the cake being 2 feet high, can I halve cake recipes? Will I run into problems with this? Other ideas?
Also, this just dawned on me: is there a plain white cake recipe I could use (make and split into four bowls to vary additives) to make four different layers: white, strawberry, coconut, and chocolate?
So a few minutes ago I was scrambling though the kitchen looking for some milk to have my cereal with. And I had a major need/craving for this cereal.
but alas, no milk was to be found!! soymilk? no! almond milk (my favorite)? no! perhaps a carton of unopened oatmilk in the pantry? no!
I cant drive yet, and no one else was willing to go and grab some for me and I needed to quench my craving fast, so with my super vegan powers I created my own milk!
I combined a scoop of my vanilla soy protein powder with some blanched almonds that I ground up in a coffee grinder, put them in a blender with some water and whizzed away. It tasted pretty icky at first, so I added a few globs of maple syrup, whizzed again, and created pure goodness. Mmmm, and its just right with my cereal too!
Just thought I'd share with you all in case you ever have a case of "got milk?"
I'm having a vegan-friendly (but omnivorous) friend over for the evening, and, since we're both pretty poor, I'll need to provide dinner without going to the gorcery store.
pine nuts 1 small portabello cap LOTS of green onions white onion potatoes carrots cauliflower cucumber broccoli slaw mix 1 pear peaches oranges tortillas pesto every wine imaginable
everything else fits into the category of "standard pantry stuff"
If it might help for him, my parents have several cheeses in the fridge. (I know plenty of you, like me, cook for non-vegs sometimes, so you probably still have a decent idea of how to play around with things like cheese)
What can I make that's not boring or "too vegan"??? (I want to keep the friend vegan-friendly for the future)
so i had an open thing of rice dream horchata--it was a little too sweet to drink on its own--so i thought i'd make rice puding w/it--so i took about 3 cup of cooked brown rice and poured in 3 cups of the horchata, added some raisins and a bit of maple syrup-- brought it to a boil and then simmered it til all the liquid was absorbed. it tastes like oatmeal. am i supposed to bake it now? it's SUPER boring. i was hoping to use this as a dessert tonight--but it seems like it would make a better breakfast food. any thoughts? anything i can do?
I really want guacamole and I have plenty of avacados. The problem is I don't really have much else. Can someone help me with more than just mashed avacados for a dip? That, I guess would be fine, but I would like to add one more thing so it tastes more like a dip. I am not sure of my ingredients list and I would like to improvise. What kind of spices do they put in guac? I have like a bunch of different spices.
I looked through the memories and didn't see anything about this. If there is a posting, please just direct me toward it and I will quietly wander off to read it.
Vegan marshmallows....how are they? Do they melt? I'm thinking about trying them when I go camping in a couple of weeks and I want to roast them and make s'mores but I've never tried them before. I want s'mores when I camp!
I would love reviews of them and what brands (if there are a few) everyone has tried.