Posts Tagged ‘Vegan’

Moe? What Time Will Dinner Be Ready? Ridiculously Easy Red Beans and Rice

Ridiculously Easy Red Beans & Rice

A Vegan Twist on a Nawlins Classic

* Inspiration: I found the weirdest thing in a kitchen cabinet the other day… TVP! 

TVP stands for Textured Vegetable Protein and is basically dehydrated defatted soy flour and is a good meat substitute because it has no fat. I had never cooked with TVP before but it caught my eye at the grocery store and i decided to give it a whirl. It ended up being a really easy and pretty delicious new house fave!

Since I had never cooked with TVP before I decided to check out the Bob’s Red Mill website for some recipe help and this Red Beans and Rice recipe was my inspiration.

Here is my limited-college-kid-kitchen version:

What You Need:

  • 2 Cans of any kind of beans you want (they dont actually have to be red- I went with Kidney Beans)
  • I Onion
  • 2 Medium Tomatoes
  • 6 Cloves of Garlic
  • 3 Cups of Water
  • 2 Cups of TVP
  • 1 Tbsp. Cumin
  • Cayenne Pepper To Taste
  • Red Pepper Flakes To Taste
  • Cajun Seasonings
  • 2 Cups Brown Rice

The Cooking:

  1. Dice the Onion, Tomatoes, and Garlic while bringing water to a boil. After the water reaches a rolling boil, add the diced veggies and let boil until tender.
  2. In a separate pot begin cooking your rice.
  3. Reduce heat and add Beans, TVP, and Seasonings. Cook for about 15 min.
  4. Mix cooked rice and beans together

DINNER IS READY!

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Moe? What Time Will Dinner Be Ready? OmNomNom Red Lentil Stew

OmNomNom Red Lentil Stew

Vegan Red Lentil Stew packed with delish veggies and EXPLODING with flavor!

* For this recipe i actually consulted a cook book (gasp! shocker, I know). The real recipe came from the AMAZING book Vegan A Go-Go by the SPECTACULAR Sarah Kramer (my vegan cooking idol).

Unforch, being a college kid/ novice in the kitchen/ not properly prepared we didn’t have half of the things the recipe called for. So below find my interpretation of Kramers “Cauliflower Red Lentil Soup”. And if you’re feeling brave I DARE YOU to tackle this delish dish and make it your own too!

What You Need:

  • 1 Medium Onion
  • 1 tbsp Oil
  • 3 tbsp fresh ginger
  • 4 garlic cloves
  • 2 tsp Ground Cumin
  • 2 tsp Red Pepper Flakes
  • 2 tsp Turmeric
  • 4 1/2 cups veggie stock
  • 4 cups Assorted Veggies (I used a frozen mixture of broccoli, cauliflower, & red and yellow carrots)
  • 2 medium Tomatoes
  • 1 bag Dry Red Lentils

The Cooking:

  1. Dice Onion, Tomatoes, and Garlic and grate the ginger. Pre cook veggies until a bit tender but do not let them become overly soft.
  2. In a large pot on medium heat combine oil and onion. Heat onion until it becomes translucent.
  3. Add ginger, garlic, cumin, rep pepper flakes, and turmeric. Cook for about 2 minutes, stirring constantly so that the mixture does not stick.
  4. Add the veggie stock, veggies, tomatoes, and lentils. Bring to a boil, reduce heat, and cover. Cook for about 25 minutes or until lentils and veggies are adequately cooked.
  5. Remove from heat and let sit for about 5 minutes before serving.

DINNER IS READY!

Moe? What Time Will Dinner Be Ready? Spicy Garden Chili

Spicy Garden Chili

A delish. and easy-peasy vegan chili packed with veggies and spices!

What You Need:

  • Oil
  • Garlic: 3 cloves, chopped
  • Onion: 1, Diced
  • Carrot: 1, finely chopped
  • Green Pepper: 1, chopped
  • Zucchini: 1, chopped
  • Squash: 1, chopped
  • Tomato Past: 1 can
  • Diced Tomatoes: 1 can
  • Black Beans: 1 can
  • Kidney Beans: 2 cans
  • Spices to taste! I used: Black Pepper, Crushed Red Pepper, Cajun seasonings, Chili Powder, Extra Cayenne, and some Mango Chipotle BBQ glaze

The Cooking:

  1. Chop Garlic, Onion, Carrot, Green Pepper, Zucchini, and Squash
  2. In a large pot set heat to medium adding Oil and Garlic
  3. After a minute or two, add Onion and Carrot, stirring frequently until tender
  4. Add Zucchini, Squash, Peppers, and desired Spices. Turn heat on high and cook veggies until desired consistency stirring often.
  5. Add tomato paste, tomatoes, and beans. Turn heat to medium-low.
  6. Cook chili for about 30 minutes, string occasionally, until chili reaches desired constancy (thick vs. soupy).

DINNER IS READY!

 

p.s. If you really want to spoil your roomies, knock out some vegan corn bread to go with!