Chick'n Caesar Salad. MoFo Day 19.

I love garlic! One of my favorite ways to eat it is straight up, roasted with some margarine. Sooo good. My second favorite is in caesar salad. I like my dressing so garlicy that I have to tame it down if I'm going to share with anyone so unless you are a garlic fiend like myself I suggested starting out with half the garlic I use in the recipe. When I think of caesar salad I think of chick'n, be it nuggets, fillets, burgers or other form; they go hand in hand in my mind. The best chick'n substitute out there is Scheinder's Meatless Chick'n products.
Way better than Yves. This is a super easy side for dinner or small meal, very quick to make and very satisfying. I am always trying to find lower fat versions of my favorite comfort foods so for the dressing I use an almond base. Also very simple and a good support for the rest of the flavours. I find using plain soy yogurt, you can really taste the soy and even though it is plain, it has a subtle sweetness to it that I don't think belongs in a caesar salad.

Caesar Salad Dressing:

1 cup almonds, soaked and peeled (you can leave the skins on for a more textured dressing)

water

2-3 large cloves garlic

1 1/2 tsp lemon juice

garlic salt

mustard powder

pepper

Soak almonds in water overnight. The next day the skins should pop off quite easily, just squeeze between your fingers. You can save the skins and dehydtrate them to make almond flour. Put the almonds in a food processor or high speed blender. Blend until smooth, this can sometimes take a while. Slowly add water to get the right consistency. It all depends on how thick or thin you like your dressing, I usually use anywhere from 1/2 cup to just over 1/3. While the almonds are blending, finely dice up the cloves of garlic, if you don't like your dressing too spicy I would suggest starting with just one clove. Add to the almonds along with the lemon juice and a couple shakes each of garlic salt (or powder), mustard powder and pepper. If using garlic salt, start with just a dash, you can always add more but too much salt will leave a bad taste in your mouth. Keep running processor or blender (I use a magic bullet) until super smooth. Now it's time to taste your dressing and see if there is anything you would like to add. Nutrional yeast is always a nice addition, as well as avocado!

I hope you enjoy this as  much as I do.

Maharagwe My Way! Mofo 14

In my second MoFo post I introduced you to my friends The Vegan Police, now let me introduce you to my favorite recipe posted on their forums. MAHARAGWE!!! This is such a super cheap, quick, easy meal that honestly makes so much and last for days :) I vamped it up a bit and added some more spices but this here is the original recipe it is based off of.

Ingredients:

1 medium onion, chopped
1 19oz chickpeas
2 cans diced tomatoes (reserve the juice for a sauce or stew, I put mine in the freezer to be used later)
1 can coconut milk
2 tsps turmeric
1 tsp chili powder
3/4 tsp garlic salt
1/2 tsp cumin
1/2 tsp mustard powder
1/4 tsp sea salt

Heat the oil in a deep pan and cook the chopped onion until it is soft and golden. Mash the beans with a fork(not too much, you want to leave som whole) and then throw them in with the onion. Add the chopped tomatoes as well. Now put in the spices. After that pour in the coconut milk and stir the ingredients*. Cover the pan and leave to simmer for 10 minutes. Serve with quinoa & garlic naan.

*Another great addition to this dish which makes it really awesome is a few handfuls of spinach & cubed tofu.

MoFo Day 11- Shepherds Pie

I spent my morning at the SPCA, hanging out with the kitties. It was a lot of fun, so much fun that it kinda wiped me for the day. I knew I needed some comfort food. Something warm, filling and full of flavour. What better to satisfy those needs than Shepards Pie. I came up with this recipe last year during a very cold Autumn/Winter. I am not a huge fan of potatoes unless they are mashed, garlicy, buttery and a top some veggies & faux meat. I think the mushroom cream sauce is the icing on the cake for this dish. The best part about this dish is it does not require baking, just throw under your broiler to crisp the top and it is ready to serve!

You will need:


Chopping Block
Sharp Knife
Frying Pan
Large Pot
Small Pot
Casserole Dish

Ingredients:

1 pkg Yves Veggie Ground Round
1/2 pkg Taco Seasoning
1 1/4 cup Mixed Vegetables

1/2 cup Mushrom Broth
1/2 cup Rice Milk (Almond or Soy will work as well)
1/2 cube veggie bullion
2-3 tsps cornstarch

6-8 Baby Yukon Gold Potatoes
1 tbsp Earth Balance
1/4 cup Tofutti Cream Cheese
1/3 cup Rice Milk
Garlic Salt to taste



Directions:

In frying pan heat Veggie Ground Round, add taco seasoning with 1/4 cup of water. Heat thoroughly.

Heat mixed vegetables in microwave or on stove top.

In small pot, bring mushroom broth, rice milk and veggie bullion to a gentle boil. Add cornstarch and stir unter thickened. Keep on low heat.

Chop potatoes into quarters. Boil in salt water until soft. Mash potatoes, add margarine, tofutti & rice milk and mix until creamy.

Add mixed vegetables and creamy mushroom broth to the ground round. Pour into casserole pan. Top with potatoes. Sprinkle with garlic salt. Stick under broiler for a few minutes to brown top. Serve and enjoy :)

Cream of Brocolli Soup. Mofo Day 9

So I am not quite sure what happened, it would seem the last 4-5 days vanished into thin air...Redemption time? Me thinks so. Cream of Brocolli soup has been on my mind for quite some time now. I made a version not too long ago using Rice Dream , it was a little on the sweet side but I kind of liked it. However, I was really craving that super rich, creamy, homemade soup that I grew up with. It was the only way I would eat brocolli as a kid.

I recently got the chance to go to Food Fight in Portland and I picked up some Mimicreme. I have been dying to try it and it just made sense to snatch it up because I don't even know where I would find it here. It is damn good, but super rich. I'm going to share my recipe with you but I would highly suggest halving the creme and using veggie broth otherwise you may not make it through a bowl in one sitting. What better to go with soup than a grilled Daiya & Tofurky sandwich!

You will need:

1-16oz (473mL) Mimicreme
2-3 tbsps vegan margarine
3 large heads brocolli, chopped (no stems)
1/2 yellow onion, chopped
3 cloves garlic
1/2 package Daiya shreds, I used mozzarella
1-2 cups Rice Dream or Veggie Broth
Turmeric
Mustard powder
Salt
Pepper

In a large pot, melt margine over medium heat, add brocolli, garlic & onion with a little salt & pepper. Cook over medium heat until soft. You can add a bit of water and throw a lid on to speed up the process. I was doing other things and lost track of time but I would guess it was around 10-15 mins. Turn head Pour in Mimicreme, and a bit of veggie broth or Rice Dream, I used 1-2 cups, you can use more for a thinner soup. (Rice Dream adds a subtle sweetness, veggie broth will keep it savory). Throw in your spices. I just sprinkled the turmeric in, probably a 1/2 to 1 tbsp. Go easy on the mustard powder unless you like it really spicy. Add you Daiya and let the soup simmer on low for 10 minutes to let the cheese melt and spices do their thing. The longer you leave it, the more the flavour develops. I like quick easy soups, I would say start to finish it took about 30 mins. The flavour was awesome but was really good the next 2 or 3 days that I ate it. More time=more flavor!