Chinese cabbage with chikn

1 head of cabbage sliced and core removed
1 package of beyond meat chikn
1 tbsp agave
1-2 tbsp white wine vinegar
1/4 tsp black pepper
1/2 tsp salt
1 tbsp soy sauce
2 tsp bran oil

Saute Chikn in pan with oil.  Once heated, add cabbage along with the rest of the ingredients. Heat until the cabbage is slightly soft.  Turn off heat and serve.

You can also saute ramen noodles in this mix, if using them put them with the chikn at the start so they are soft by the time you turn off the heat.  

Breakfast Orzo

Breakfast Orzo:

1/3 cup dried orzo
3 cups milk (recipe below)
(Add more water if necessary)
1/2 tsp salt
1 tsp coconut oil
1 tsp bran oil
1 tbsp Honee

2 pears chopped
pecans, Honee, and cocoa powder for garnish

Boil milk, add orzo.  Simmer for 20 minutes, occasionally stirring and adding more water by 2-3 tbsp if getting too thick. Once orzo is soft, add oils, honey and salt.

Top with chopped pears, sprinkle with pecans and cocoa powder with a couple stripes of Honee.

Very filling Bfast


Mixed nut milk:
1/4 cup pecans
3 tbsp hemp seed
2 brazil nuts

Blend with 1-2 cups of water.  Then add 3-4 more cups of water and blend on high.  Add 1 tbsp of agave.  Strain milk into a container.  

The ultimate breakfast burrito

Breakfast Burrito:
tortillas
chao cheese
condiment of choice (salsa, hot sauce, ketchup)
cilantro

Stir-fry Hashbrowns:
4-5 leaves of chopped kale
2 small potatoes grated
1 vegan sausage slice/chopped
2 tbsp vegan margarine
1/4 tsp salt
1/8 tsp pepper
8 stalks of asparagus
2 cloves garlic
1 onion chopped

Melt the margarine in a pan, and add the onion. Cook until translucent.
Add potato, asparagus and sausage, cook until the potato softens. Add kale, salt and pepper, cook until the kale wilts, stirring continuously.

Not so Eggs, Tempeh:
2 packages of tempeh, finely chopped or processed using food processor.
2 tbsp nutritional yeast
1 tbsp soy sauce
1 tsp ground sage
1/2 tsp dried basil
1/4 tsp salt
3 tbsp water
3 tbsp milk
2 tsp yellow or dijon mustard
2-3 tbsp salsa
1-2 dashes of smoked black salt (optional)

Take one tortilla, half slice of chao cheese and distribute it onto half of the tortilla.  Microwave for 30 seconds.  Alternatively you could put it in the oven on broil for 3-4 minutes, until cheese is melted.
Take out of microwave or oven and spread salsa, ketchup or hot sauce or other desired sauce onto one side of the tortilla.  Place about 1/4 cup of scrambled tempeh on the burrito, then 1/4 cup of the hashbrowns.  Use 5-6 cilantro leaves to top it off, before rolling it up.  Smother it in salsa or other condiment of your choice!

cocoa snap cookie bites

cookies
1 1/4 cup whole wheat flour
1 cup organic sugar
1tsp vanilla
1/4-1/2 tsp salt
1/4 tsp allspice
1/4 cup cocoa powder
1 mashed banana
1/4 coconut flakes
1/2 tsp baking soda
1/2 tsp baking powder
1/2 cup oil

Blend all wet ingredients together. Stir all dry ingredients together.  Mix both wet and dry ingredients together, is easiest to use the hands, to knead the dough.  Form small balls, 1"x1", and place on a cookie sheet. Preheat oven to 350 F, and bake for 8 minutes.

Fiesta Quesadillas

Quick Lunch:

4 servings

4 Gluten free rice wraps

4 slices chao coconut cheese 

1/2 cup corn

1/2 cup pinto beans

2-3 tbsp tomato paste

1-2 tsp hot sauce

1/2 tsp cumin

1 tbsp chilli powder

1/2 tsp salt

1 tbsp tamarind paste

2 tsp sherry vinegar

1 zucchini chopped

1/2 tsp garlic powder

1/4 cup water

1 tbsp chopped cilantro

Garnish/toppings

1/2 cup chopped red cabbage

1 bell pepper sliced

In a pan, heat corn, beans, zucchini, water, and tomato paste. Add seasonings and sauces except cilatnro.  Once heated, add the cilantro and turn off the heat, mix well. 

Prepare garnishes/toppings. 

Heat a rice wrap in the microwave or toaster oven, with 1 slice cheese on top till the cheese melts.  Spoon 1/4-1/3 cup of bean mixture on top, top with some cabbage and sliced bell pepper, and fold in half :) 

Pasta, Quesadillas, and Moo Shu Veggies with a twist

First of all, I have to mention that Chao cheese is now available in Logan, Utah, and it is by far the most amazing vegan cheese (apart from home made) I've ever had.

It's made from coconuts and other things, but wow!

I think I ate the whole block in 1-2 days... I know.

Quesadillas:
Gluten free spinach wraps
Chao cheese
Beyond meat chikn strips
homemade tomatilla salsa
hot sauce

Pretty self explanatory, but this is a super lazy meal for sure.  Grap a tortilla, put the cheese down, the strips and microwave for 1 minute, take it out and put a few spoons of salsa over top and fold the tortilla over, voila and eat with hot sauce if wanted :)

These also work good just with cheese, but too easy to eat like everything in one go, so probably best to put some good fillers in it :)

Pasta:

I made two versions of pasta over the past 2 days.

Red Pepper Pasta:
1 tbsp olive oil

2 gloves garlic

1 red pepper chopped
1 zucchini chopped
1/2 tsp dried basil
1/2 tsp oregano
1/4 tsp red pepper flakes
1/8 tsp black pepper
1/2 tsp salt
1 tsp agave
1 tsp sherry vinegar
1 can of tomato sauce
1 tsp hot sauce
nutritional yeast

1/2 package of dried penne prepared


Saute garlic in oil, add red pepper and zucchini.  Add the seasonings through tomato sauce.  Let simmer until the sauce is fragrant and the flavors had integrated.

Add to the cooked pasta and sprinkle with red pepper flakes, pepper and nutritional flakes
I like things on the hot side-- so you can always adjust this to what you feel like.

Mexican-ish Pasta:
1/2 can of pinto beans
1/2 can of corn
2 cloves of garlic
1/2 chopped onion
1/4 tsp basil
1 tsp fresh parsley
1 tbsp olive oil
1/2 tsp oregano
1 tsp sherry
3-4 tbsp tomato paste
1/3 cup of water
1/2 tsp salt
kalamata olives
nutritional yeast

1/2 package of dried penne prepared

Saute garlic, onion, beans, corn in the oil until the onions are transparent.
Add the rest of the ingredients until the sauce is fragrant and the tastes have absorbed.

Add to the pasta, and top with kalamata olives, and nutritional yeast.

if I had had cilantro and kale I probably would have added it as well :)

Moo Shu Gardein with Pineapples
1/2 package of Gardein 'Beef' chunks
1/2 head cabbage sliced
2 tbsp sesame seeds
2 tsp sesame oil
1 tsp sherry vinegar
2-3 tbsp liquid aminos
1-2 tsp black bean sauce (found in asian food section)
1 tsp hot sauce
1 slice of pineapple chopped (middle removed)
1/2 tsp salt
2 cloves garlic minced
1 tsp minced ginger

Gluten free spinach wraps

Fry ginger and garlic in sesame oil.  Add the other sauces and liquids then add the gardein.  Saute for a few minutes then add the pineapple. Saute for 2-3 minutes than add the cabbage.  If liquids seem less, add tsp at a time of black bean sauce, and liquid aminos.  Heat until the cabbage becomes soft, and add sesame seeds.  Remove from heat.

Heat the wraps and then stuff the cabbage mixture into the wrap and use soy sauce as dip.

And I also made cookies:

Chocolate chip cookies:
 2 cups flour, 1 cup sugar, 3/4 cup coconut oil, 1 tsp baking soda, 1 tsp salt, 1/2 cup chocolate chips (I used homemade...  just melt cocoa butter-- 1/3 cup and mix in lots of cocoa powder-- maybe something like 1/3-1/2 cup and some agave--2-3 tbsp and then let dry at room temp) 1/3 cup of silken tofu, 1-2 tbsp agave and 1 tsp vanilla extract. 350 for 8 minutes.

-- copied from my fb page.  



Okay off to bed, goodnight everyone! :)