flake red pepper | Turning Veganese

May 10 2013

Tunaless Melt!

This could have made an amazing sandwich but it made an awesome wrap. I’ve been missing tuna melts, not for the fishy tinned tuna but for the melty goodness and crunchy celery. To make the filling I combined the following:

1 32oz tin of chickpeas, drained and rinsed

2 tbsp vegan mayo

1 cup of chopped celery

1/2 chopped onion

a generous pinch each of tarragon and thyme

1 tbsp marmite or vegemite

salt and flake red pepper to taste

I started by adding the celery and onion and microwaving it until the onion was soft.

I actually used a fork to mush the chickpeas. I liked the texture it provided since it reminded me more of real tuna that way. Once it was all mixed together, I microwaved it until it was hot and then adjusted the seasoning.

We combined this on a wrap with some Daiya cheddar which we melted by microwaving and then topped with some spinach and tomato. It hit the spot, EXACTLY!

This is Christie, signing off!

Tagged beans, celery, cheddar, chick pea, chickpea, chickpeas, dairy-free, daiya, easy, egg-free, flake red pepper, garbanzo, gluten-free, marmite, nut-free, onion, quick, salt, soy-free, spinach, tomato, vegan, vegemite, vegetarian

Mar 14 2013

2 Comments

Main Dishes

Chipotle Cheddar Wraps!

A wise soul recently pointed out that you can’t have too many wraps so we’re sharing another one. You’ll need the following:

1 ripe avocado, we’re using Flordida green skin but Haas is perfect too
1 block of silken tofu

1/2 lime

1 tin of chipotle peppers in adobo sauce

spring mix or spinach

Daiya cheddar wedge

1/2 cup dry soy curls per wrap per person

bouillon

flake red pepper and salt to taste

Avocados are beautiful this time of year so they’re going to appear a lot over the next few months. Our avocado tree is also blooming. YES!

Brent set about making the soy curls according to the package directions using some flake red pepper and a cube of bouillon for seasoning.

Meanwhile I threw a block of silken tofu into the blender with 3-4 of the chipotle peppers and a spoon full of the liquid from the can, a pinch of salt and the juice from half a lime. I blended it until it was smooth and creamy.

We sliced up the Daiya cheddar and placed it into the wrap along with some soy curls. We microwaved this for 20 seconds to get the cheese melty and soften the wrap. We added the avocado, greens and a generous helping of he creamy chipotle sauce.

This wrap is AMAZING! We ate it for 2 meals that weekend. If you’re sensitive to soy, use seitan instead of soy curls and cashew cream instead of silken tofu. Let me know if it works out as well as this did. YUM!

This is Brent and Christie, signing off!

Tagged avocado, cheddar, chipotle, dairy-free, daiya, egg-free, flake red pepper, florida, gluten-free, haas, salt, silken, soy curls, tofu, vegan, vegetarian

Jan 22 2013

4 Comments

Main Dishes

Spinach Pesto!

Brent and I have been pretty lazy lately and that’s mostly burrito kick since we found gluten-free wraps made from teff. This wasn’t one of those nights.

All you need is the following in your blender.

1 cube of veggie bouillon

juice from a lemon

1/4 cup of hemp hearts (pine nuts work too but hemp is cheaper and more sustainable)

5-6 cloves of garlic (more if you like it spicy)

1 large bunch of spinach (frozen is fine)

1 tsp flake red pepper

1 tbsp nutritional yeast

1 block of silken tofu (use a cup of dry cashews, soaked overnight if you’ve got a soy allergy)

BLEND! We served ours with pasta that we tossed with chickpeas, sun dried tomato and porcini mushrooms.

It was definitely a worth while experiment because it was tasty and loaded with nutrients.

This is Brent and Christie, signing off!

Tagged bouillon, cashews, chickpeas, dairy-free, egg-free, flake red pepper, garlic, gluten-free, hemp hearts, nut-free, pasta, porcini mushrooms, silken tofu, soy-free, spinach, sundried tomato, vegan, vegetarian

Nov 09 2012

Piccata revisited

Melissa is the author of the best piccata vegan or not. We decided we wanted some so we changed up a couple of the elements and were pleasantly surprised. We started by preparing some tempeh according to Melissa’s recipe and setting it on low to simmer.

We sauteed some spinach with garlic and flake red pepper.

Next we sauteed some polenta.

I served it all up hot with extra lemon caper awesomeness poured over the top and a sprinkle of paprika.

It was delicious and did not last long. I ended up having to make another batch immediately after this one disappeared. What this really translates to is a recipe that’s robust and reproducible. A huge “THANKS!” goes out to co-author Melissa. She’s pretty rad.

This is Brent and Christie, signing off!

Tagged basil, capers, corn, dairy-free, egg-free, flake red pepper, garlic, gluten-free, lemon, paprika, polenta, sautee, soy, spinach, tempeh

Sep 04 2012

2 Comments

Lazy Vegan

The Other Lazy Vegans: Veggie and Noodle Stir Fry

When I want something light, quick and easy I usually reach for a bag of frozen veggies and a bag of tofu shirataki noodles. Today I prepared the noodles by adding them to a large pan with a tablespoon of corn oil, some flake red pepper and vegan oyster sauce.

When that was hot and delicious looking I added a bag of Asian style veggies and stirred it until it was also hot and delicious looking.

We also added some frozen edamame and shitake mushrooms.

It took about 15 minutes, start to finish. Never underestimate the value of stir fry… and not just the nutritional value.

This is Brent and Christie, signing off!

Tagged easy, edamame, flake red pepper, frozen vegetables, quick, shirataki noodles, shitake mushrooms, tofu noodles, vegan, vegan oyster saute, vegetarian

Aug 29 2012

8 Comments

Raw

Mean Green Openface Sandwiches!

I’m calling this the mean green sandwich because it’s full of raw, good-for-you awesomesauce and they’re open face because I like to look my meal in the eye. Fortunately these don’t have any eyes because I have issues with that. The first thing I did was make a basil garlic spread using the following:

1 very large handful of basil leaves

5-6 peeled garlic cloves

1/4 cup of pumpkin pits

1/4 cup shelled hemp seeds

2 tbsp nutritional yeast

2 tsp Meyer lemon olive oil

2 tbsp veganaise

1/2 tsp flake red pepper

1/2 cup of water (you might not use all of it)

I blended all of that up, adding water as needed to form a spreadable texture. We spread it on sliced, toasted gluten-free bread and topped it with spinach and avocado.

I added a lot of extra flake red pepper because I’m just that kind of girl. This was a fast and delicious meal. The buttery avocado was a great contrast to the spicy basil and pesto. The nuttiness of the bread and hemp reminded me I was getting a heaping dose of omega fatty acids and protein to go with my antioxidants and iron. It would have been great in a nori wrap with sprouts too for a real raw meal! Maybe we’ll do that next time and until then, nom on!

This is Christie, signing off!

Tagged avocado, basil, dairy-free, easy, egg-free, fatty acids, flake red pepper, garlic, gluten-free, hemp, hemp hearts, meyer lemon, nori, nut-free, olive oil, omega, pesto, protein, pumpkin pits, quick, soy-free, spicy, vegan, veganaise, vegenaise, vegetarian

Aug 19 2012

2 Comments

Cooking

Southwest Soy-curl Salad

I needed a break from cooking so I decided to make something easy. I assembled the following:
1 tomato, diced
1/2 onion, diced
2 Hass avocados or 1 green avocado
1 cup of soy curls
1/4 cup salsa verde or fajita seasoning and juice from 1 lime
flake red pepper and salt to taste

I reconstituted the soy curls according to the package directions and sauteed them lightly in olive oil with salsa verde. When they were lightly browned I set them aside to cool.

Brent diced the avocado while I chopped the tomato and onion with a device Brent got for me after I cut off the end of my finger last spring. I recommend it; it’s easy to clean and makes dicing onions and other spicy, fragrant or acidic foods virtually painless.

We mixed it all up in a big bowl.

Chopped cilantro and minced garlic might have improved this but it was excellent on bread with some spinach. It was exactly what we needed: creamy, lightly acid, buttery, spicy, and hearty.

We hope you get to try it!

This is Christie and Brent, signing off!

Tagged avocado, cilantro, dairy-free, egg-free, flake red pepper, garlic, gluten-free, nut-free, onion, pampered chef, salt, soy curls, tomato, vegan, vegetarian

Jul 19 2012

2 Comments

Cooking

Southwest Pumpkin Chili and Corn Soup‏

A good friend found a huge pumpkin growing in her backyard and when she eventually harvested it she found herself with more pumpkin puree than she knew what to do with. This is where I come in as the lucky recipient of 16 ounces of pumpkin puree. It was really sweet and mellow so I decided to make a Southwest pumpkin chili and corn soup. You’ll need the following:
1 lb. of pumpkin puree
1/4 cup of salsa verde or juice from 1 lime if you’re short on time
1 generous pinch of chili powder
1 pinch of paprika
flaked red pepper and garlic salt to taste
1/2 cup of frozen corn
1/4 cup of cilantro leaves

I melted the frozen puree over medium-high heat in a sauce pan adding the dry spices. When the puree was melted and everything was getting steamy I adjusted the seasonings and added the corn and cilantro leaves. I stirred it in and reduced the heat to low until I was ready to serve.

The tartness of the lime will accentuate the sweet corn and mellow pumpkin. Cilantro will make the whole thing fragrant and beautiful.

I garnished mine with some paprika. Sprinkling some tortilla chips over the top might add to the texture but it’s awesome as is!

This is Christie, signing off.

Tagged chili powder, cilantro, comfort food, corn, creamy, dairy-free, easy, egg-free, flake red pepper, garlic salt, lime, paprika, pumpkin puree, salsa verde, soup, soy-free, vegan, vegetarian

Turning Veganese

I think I'm turning veganese, I really think so.

Tag Archives: flake red pepper

Tunaless Melt!

Chipotle Cheddar Wraps!

Spinach Pesto!

Piccata revisited

The Other Lazy Vegans: Veggie and Noodle Stir Fry

Mean Green Openface Sandwiches!

Southwest Soy-curl Salad

Southwest Pumpkin Chili and Corn Soup‏

I think I'm turning veganese, I really think so.

Tag Archives: flake red pepper

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