TVP Tostadas

10/24/2012 0 Comments

TVP is such a great staple, it's so quick and easy. Last night we made tostadas and tonight we had the leftovers. Heat some corn tortillas, add some cheese, TVP, beans, fresh vegetables and vegan sour cream and dinner is ready. "Absolutely delicious" my husband raved. Enjoy!

Ingredients:

6 corn tortillas
6 pieces of vegan cheese
1 cup of water - boiled
1 cup of TVP
1 can red kidney beans - or black beans - rinsed and drained
1/2 package taco seasoning
Dash of cumin
1/4 white onion - sliced
2 jalapenos - sliced and/or hot sauce to taste
1 can sliced olives - drained
1 ripe avocado - sliced
Vegan sour cream - I use tofutti
Few spinach leaves to garnish

Directions:

Preheat oven to 350 degrees
Pour water over TVP. Add taco seasoning. Mix together and set aside.
Heat kidney beans on stove over low heat, add dash of cumin to taste.
Place tortillas on pan, heat until crisp. 5+ minutes.
Add vegan cheese and heat until melted.
Remove from oven, place on plates.
Load with TVP, beans, veggies and sour cream. Yum!

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Homemade Vegan Wheat Bread - Yeast Free

10/20/2012 0 Comments

Homemade wheat bread, warm from the oven, sliced fresh.

The aroma is to die for. Is it worth it? Yes! There is something so satisfying about making things from scratch, seeing how simple ingredients make such a delicious and nutritious staple for the house. This bread is vegan, yeast free, whole wheat, moist and absolutely delicious! Enjoy!

Ingredients:

1 ½ cups Almond Milk
2 tablespoons Rice Vinegar
2 cups whole-wheat flour
1/2 cup unbleached flour
2 teaspoons baking soda
½ teaspoon salt
½ cup Coconut Nectar (Low Glycemic Index)
½ cup cranberries

Directions:

Preheat oven to 350 degrees.
Spray loaf pan with olive oil spray or other nonstick spray
Mix almond milk and vinegar and set aside.
Mix the dry ingredients in a large bowl.
Add the milk and vinegar mixture, coconut nectar and cranberries. Stir until combined.
Bake for one hour.
Remove from pan, cool on rack, slice and dig in!

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Vegan Grilled "Cheese" Sandwich

10/8/2012 0 Comments

Fall is here and nothing beats having a bowl of warm tomato soup served with a grilled "cheese" sandwich. I added a simple spinach salad to top it off. It's one of our favorites and makes for a very quick and easy vegan dinner!

Soup -

4 cups tomato soup (I used 1 carton from Trader Joe's)

Heat soup on medium in a saucepan stirring frequently.

Sandwich -

4 pieces bread - buttered with earth balance spread
Pepper-jack soy cheese

Lightly grease a pan
Place sandwich on pan (Bread, "cheese", bread)
Cook over medium heat until cheese melts. Cover with lid to help cheese melt.

Salad -

1 small handful of spinach
Few slices chopped onion
1 tomato - sliced
1/4 yellow bell pepper - sliced
Salt and pepper to taste

Prep and place on side of plate, serve with your favorite dressing.

EnJoY!

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Homemade Lentils served with Smoky Tempeh

10/7/2012 0 Comments

Homemade Lentils

1/2 pound green Lentils
1/4 cup good olive oil (sub vegetable broth for oil-free)
1 large white onion chopped
1 large leek - chop white and light green parts only
1 teaspoon fresh thyme
1 teaspoon fresh curry plant
2 teaspoons garlic salt
1 teaspoon black pepper
5 garlic cloves - chopped
1/4 green cabbage - chopped
3 large carrots - peeled and chopped
1/4 cup soy sauce (low sodium or tamari for gf)
1 1/2 cups low sodium vegetable broth
2 cups fresh spinach - chopped
3 Roma tomatoes - chopped
1 slice lemon

Smokey Maple "Bacon" Tempeh

2 tbsp + olive oil
1 package tempeh
1/4 cup maple syrup
1-2 tsp liquid smoke
garlic salt
pepper
Opt: paprika or smoked paprika

Homemade Lentils

Place lentils in a pot and cover with boiling water. Set aside while prepping (15+ min) then drain.
Heat oil in a sauté pan, add the onions, leeks, thyme, curry, salt and pepper and cook over medium heat for 8 minutes. Add the garlic and cook for 2 more minutes.
Add the cabbage, carrots, soy sauce, vegetable broth and drained lentils. Cover and simmer on low for 20 minutes or until lentils are tender. Add salt, pepper and lemon to taste.

Smokey Maple "Bacon" Tempeh

Heat olive oil in sauté pan
Place tempeh in hot oil, fry each side until seared. Lower heat to medium-low.
Add syrup over tempeh, step away as may splatter. Turn each side and add l liquid smoke. Flip each side to mix well.
Season both sides with salt and pepper to taste. Cook until browned. Enjoy!

"Bacon" Tempeh adapated from Kathy Patalsky from Healthy Happy Life

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Meet Christa

Hi! Welcome to ArtisticVegan.com where you can find hundreds of vegan recipes. I love cooking, am a yoga teacher, structural integrator and so much more. It's my desire to help you find a healthy lifestyle. Thank you for being here!

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