Tag Archives: gluten-free

Sunday Bunday

Today, Vlad is here to deliver another important message to fellow vegans. A healthy lifestyle does not stop at diet, but also includes exercise!

Follow your dreams, Vlad. One day you will surely trounce that towel.

From Vlad, Christie and Brent… Peace out, my vegans.

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Cuban can be vegan too!

Miami is immersed in Cuban culture. From the coffee to the art, Cuba’s heartbeat is felt in this city. We decided to honor our love for Cuban contributions (namely a colleague of mine who recently got his American citizenship!) by creating a Cuban inspired vegan meal; black beans, pork, rice and plantains are stereotypical in local cuisine.

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For the black beans, all we did was drain a tin of black beans and combine with some roughly chopped peppers, onions and tomato.

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We prepared some frozen Goya maduros in our oven. They’re basically fried mature bananas. They’re SUPER tasty.

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We made Vigo yellow rice.

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Instead of pork, we had maple bacon tempeh. A traditional preparation of pork in Cuban cuisine might be topped with sauteed onions and cheddar cheese. We decided on the rest of those peppers instead. All of this was really easy. It took less than an hour to prepare everything and it was also delicious, nutritious and satisfying.

Thank-you to our neighbor to the South for the inspiration and a good friend who is finally official!

This is Brent and Christie, signing off!

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Chickenless Salad Wraps

This was an inappropriately easy dinner. We’ve been busy trying to find a friend for our bunny so we haven’t had a lot of time to make anything elaborate. All we did was combine the following:

2 cups soy curls

1 cube bouillon

1/2 tsp herbes de Provence

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We covered them in water and microwaved one minute at a time until the water was absorbed. Then I added 2 tbsp vegan mayonnaise and a generous squeeze of lemon juice.

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We added it to a wrap with some spinach (I added that after I took this picture), home-grown sprouts, tomato and bell pepper.

It was sweet, savory, crispy, chewy, and satisfying.

This is Christie, signing off!

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Spicy Peanut Chili Pizza!

This was our first in a line of experiments involving some of our favorite ingredients: PB2, Sriracha and tofu. We wanted pizza but didn’t have any of he traditional ingredients so we decided to wing it and make something Thai-inspired. We used a pre-made gluten-free pizza crust from the ZenCat bakery but you can use a storebought variety or make our home-made crust.
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For the sauce, I combined the following in our blender:
1 block of silken tofu
3 tablespoons of Sriracha or suitable substitute (or to taste)
2 Thai chilis, I used one red and one green (I also buy them in bulk and freeze them)
2 tbsp PB2 or regular peanut butter
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I blended it until it looked smooth while Brent prepared some soy curls.

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We topped it with some sliced tomato and Thai basil (cilantro would work well too) and then baked it until it had started to brown around the edges.

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A sprinkling of chopped peanuts (or cashews) really made this pizza interesting but it won’t suffer if you leave it off. It was creamy, spicy and decadent. It felt a lot naughtier than it was in terms of nutrition. The next time we do this, I’ll probably add some fresh cilantro or Thai basil after baking. I just love the cinnamon flavors it adds.

This is Brent and Christie, signing off!

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Off-Day Bunnday

Hey gang! We interrupt your slice of craziness to bring you a cute PSA. Apples are delicious, and good for you. If you like, share them with a friend. In our case, we share them with our flemish giant, Vlad.

Have an awesome day, a great week, and a better year!

From Vlad, Brent, and Christie… Peace out, my vegans!

 

 

Special Note : Apples are super sugary, and loads of apple for you or a rabbit can be bad. Especially bunns as they are easily diabetic. The more you know! ( ^u^)

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Sesame Citrus Salad Starring KALE!

This was an afternoon salad for me and Brent when we were both home and wanted a snack that was more significant than a pickle. Brent peeled 3 mandarin oranges and prepared some soy curls.

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I tore up some red and green kale and washed it.

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I tossed it together with sesame seeds and a tangy citrus dressing and threw in the orange slices and soy curls for an easy tasty treat.

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It was much more filling than either of us had anticipated. I think just about any citrus dressing would do but we used a local specialty: tangerine vinaigrette.

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The orange, green and purple were also visually stunning and I love when food nourishes your mind AND your body so I’m a fan. Let me know what your variation on this theme is.

This is Christie, signing off!

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Breakfast Wrap

This particular item more resembles dessert than breakfast but the nutritional profile doesn’t disappoint. All I did was take a flax gluten-free tortilla and topped it with the following

1 tbsp chocolate peanut butter (I used Peanut Butter and Co. but really any vegan nut butter will do)

2 tbsp dried blueberries (dried cranberries or raisins would work well too)

1/2  banana, sliced

1/4 apple, sliced

1/4 cup granola (I used Cascadian Farms)

I microwaved it for 20 seconds so it would soften and then ate it… It kept me full until lunch time. The crisp acidic apple and the soft sweet banana were perfectly balanced with the chewy blueberries and nutty chocolate crunch of the granola and peanut butter. Next time I might add some slivered almonds.

This is Christie, signing off!

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“Shrimp” Jambalaya

This was one of those nights when we wanted something fun, but didn’t want to work too hard for it.
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This Vigo Jambalaya rice mix was an easy base for our next ingredient. Brent made that while I prepared the rest. I diced an onion and sauteed it in Earth Balance buttery spread, chardonnay, flake red pepper and garlic.
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We’re using a different kind of vegan shrimp than our usual Ocean’s Best. Visually it was a decent substitute for shrimp.

This particular variety is soy and gluten free and has the texture of overcooked shrimp. I don’t mind that chewier texture, in most dishes I prefer it. It gave a good contrast to the tender rice and soft onion.

At this point I’m neutral to the two. Sophie’s has a slightly better nutritional profile because they’re made with konjac flour instead of potato starch like Ocean’s best. In the end, they’re both tasty, very processed, taste not unlike the real thing but won’t convince most picky carnists. I’d get them if you’re really missing shrimp. Real shrimp are harvested by ocean dredging which is the ecological equivalent of clear cutting a forest. These are better for your conscience.

If you get to try them, let me know what you think!

This is Christie, signing off!

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Vegan on a Budget

Brent and I have been entertaining the idea of trying a food stamp challenge: that is living on what the average Supplemental Nutrition Assistance Program, or SNAP recipient does. This is partly because rising food costs affect us all and are particularly hard on the most vulnerable among us. We’re also interested in demonstrating that being vegan on a budget isn’t impossible or torturous.

The average food stamp recipient gets just $31.50 per week. I realize how much money that is when I think about my favorite oatmeal costing just a few dollars for a supply that will last several weeks. Add the raisins and agave nectar (that will last a little longer than the oats) and you’ve got a nutritious tasty breakfast for a week, for example. I also realize how little money it is when I think about how much Brent and I can spend at a Starbucks.

We’re planning to present you with receipts and nutritional profiles for our meals. I suspect that meeting nutritional requirements will be the most challenging part but I’m prepared for some creative solutions to these problems. We’ll be following B12 and the intake of zinc most closely (since vegans can have trouble getting these nutrients) but iron, calcium and protein will be among the nutrients we follow (for those skeptical carnists among us). Vitamins C, A and D are easy to get if you eat vegetables and leave your house once a day for a few minutes so we’re not too concerned about those but we’ll be watching them anyways.

We’re curious about what you’d like to see as we undertake this challenge. What should our rules reasonably include? Are fruit from local trees and condiments from take-out fair game as ‘free food’ or should we stick to our budgeted foods? Would supplements be cheating if we can budget them? We want to hear from you because you’re the ones we do all this stuff for.

This is Christie and Brent, signing off!

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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!

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

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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.

IMG_2468We 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.

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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!

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