Homemade Seitan
It's been a while since my last recipe! But this is so good it must be documented. Mix 2 cups vital wheat gluten, 1/2 cup chickpea flour, 1/2 cup nutritional yeast, 1 tablespoon paprika, 1 tablespoon basil, 1 tablespoon onion powder In a new bowl, 1 tablespoon ketchup, 2 tablespoons Worcestershire sauce, 1/2 cup soy … Continue reading Homemade Seitan
Vegan Miso Soup
I’m searching for oatmeal alternatives for breakfast this year – having finished the 365 Oatmeal Project in 2015 – my wife suggested going Asian. One thing that’s very different about the culture of the east, breakfast isn’t too much different than what you might see served at lunch or dinner! So why not? I’ll give … Continue reading Vegan Miso Soup
Vegan Curry Soup
No recipe here. I was winging it! I added leftover veggie broth to the pressure cooker and just kept adding stuff until it looked right: bean sprouts, bell peppers, tofu, spinach, mushrooms, curry powder, Mrs. Dash salt substitute, basil, garlic, soy sauce and black pepper! Actually I’m now convinced that cooking is so simple. It’s … Continue reading Vegan Curry Soup
Spicy Bean and Mushroom Soup
What a great meal! I prepared this in a pressure cooker. Mushrooms, veggie broth, red pepper flakes, squash, kidney beans, Mrs. Dash salt substitute, soy sauce, pepper, cashews, raw spinach and olive oil! Who says vegans don’t eat well? Continue reading Spicy Bean and Mushroom Soup
Kidney Bean Soup
Soak a half cup of kidney beans in water overnight. Next morning, add the drained and rinsed beans with two cups of veggie broth to your pressure cooker. Add jalapeño peppers, cashews, mushrooms, Mrs. Dash salt substitute, a tablespoon of oil, pepper, basil, garlic and onion. Cover and cook until the whistle dances. Lower heat to … Continue reading Kidney Bean Soup
Vegan Soup: Black-eyed peas, tomato, cashew, mushrooms, onion, garlic, oil, peppers, radish and more! Continue reading
Vegan Tofu Bibimbap
My wife made a vegan Korean dinner for me tonight. “No recipe!” she laughed as she unveiled this tofu bibimbap! So here are the pics. Just looking over her shoulder, I saw green onion, brown rice, red pepper sauce, oyster mushrooms, mung bean, fresh spinach, sesame seed oil, jalapeño, cucumber, carrots, tofu and a side … Continue reading Vegan Tofu Bibimbap
Tofu and Bean Soup
This is super easy to make. In a pressure cooker, combine a quart of veggie broth with 3 ounces of cubed extra-firm tofu and a half cup of soaked 15-beans. Add a couple of minced garlic cloves, carrots, shitake mushrooms, mung beans, onion, pepper and season to taste (I use Mrs. Dash salt substitute, nutritional … Continue reading Tofu and Bean Soup
Vegan Bean Soup with Kale
Again with the pressure cooker! That is one magic cooking utensil! I soaked 15-bean mix overnight in a pint of water. I added it and a good bit of veggie broth to the pressure cooker. I then added soy-based imitation “chicken,” mushrooms, garlic, onions, kale, salt, pepper, basil and fennel seeds. Awesome vegan lunch! Continue reading Vegan Bean Soup with Kale
Spicy Bean Soup
The shift is in! I am rarely eating tofu and daily eating a half cup of beans! My wife challenged me to add more beans to my diet. Over my past two years as a vegan, I have ignored beans and focused on soy and tofu for protein. No more! It’s just a matter of … Continue reading Spicy Bean Soup
Spicy Bean Soup
Whoa! Spicy! This is 15-bean soup prepared in a pressure cooker with veggie broth, half an onion, two cloves of garlic, champignon mushrooms, homegrown tomatoes, Sriracha sauce, red pepper flakes and homegrown jalepeños! It’s served over a cup of brown rice. Whoa. I am still sweating. I love this stuff! Continue reading Spicy Bean Soup
Talk about prepared! I couldn’t sleep this morning, so I was in the kitchen since 3 a.m. Besides the successful experiment with oatmeal in the pressure cooker, I decided to try Vegan Black-Eyed Pea Soup with Farro! My boss suggested trying out black-eyed peas with fennel. I added turmeric, cumin and white peppercorn as well. … Continue reading
15-Bean Vegan Soup
Thanks to our garden-grown peppers, this soup is smoking hot! I combined soaked beans, peppers, tomato, garlic, mushrooms, carrots, onion and seasoning in our pressure cooker and 20 minutes later, soup’s on! Continue reading 15-Bean Vegan Soup
Vegan Stir Fry
Vegan tofu stir fry with brown rice for dinner! Lately I’ve been keen on adding nutritional yeast on my rice. Continue reading Vegan Stir Fry
Rice and Beans
This is an unbelievably easy meal to make. And, it’s delicious! I soaked a half cup of 15-Bean mixed beans overnight in water. Today, I put them in a pressure cooker and covered them with fresh water. After about five minutes, it came to a boil. I lowered the heat to low and set the … Continue reading Rice and Beans
Vegan Stir Fry with Beans, Corn
Lately I’ve been on a daily bean kick. I soak a half cup every night and steam them for 45 minutes the next day. Today I combined a tofu stir fry with onions, garlic, hoisin sauce, mushrooms, zucchini on homegrown romaine lettuce and a side of organic corn. I’m enjoying a Blue Moon, which is … Continue reading Vegan Stir Fry with Beans, Corn
Stir Fry with Noodles
Tofu, garlic, onions, mushrooms, assorted veggies and noodles make a great vegan meal. No special sauce here. I’ve added salt, pepper, sesame seed oil and a couple of jalepeños from our garden. Nice spice! Continue reading Stir Fry with Noodles
Freekeh Bean Soup
Many thanks to Bob’s Red Mill for sending me a sample of Freekeh. It’s an organic whole grain that they say is a, “flavorful, high-fiber whole grain food made using a traditional roasting method.” It’s smokey flavor and chewy texture are unique. It’s apparently the traditional grain of the Middle East. Last night I soaked … Continue reading Freekeh Bean Soup
Vegan Stir Fry
Wow! We are especially proud of this stir fry! Here are the ingredients that came from our backyard garden: zucchini, jalapeño peppers, lettuce, sugar pea and chives! Also used, tofu, onion, mushrooms, homemade vegan kimchi, sesame seed oil, salt and pepper, garlic and brown rice! Awesome! Continue reading Vegan Stir Fry
Awesome Vegan Stir Fry
No recipe here. I played it by ear! I started with some oil, garlic, onions and carrot followed by @gardein, broccoli, homegrown zucchini, peppers, tofu, rice cake and more. I served it with brown rice and my lovely wife’s homemade vegan kimchi — I even added sriracha sauce! I almost ate the whole thing. No … Continue reading Awesome Vegan Stir Fry
Spicy Vegan Kimchi Soup
Who said soup is only for winter? This is so spicy that I’m sweating bullets! Sriracha, red pepper flakes and kimchi! Call the fire department! Actually I love this so much! Continue reading Spicy Vegan Kimchi Soup
Korean Vegan Stir Fry
I fried some tofu, garlic, onion and peppers and then added zucchini and homemade vegan kimchi. Dropped in some cashews and seasoning along with sesame seed oil. Served with brown rice! Delicious! Continue reading Korean Vegan Stir Fry
Salad done right
One large salad a day gives your body a huge nutritional boost. It’s called nutritarian. Google it! Thanks Dr. Joel Fuhrman! Continue reading Salad done right
Vegan Bibimpap
Korean Bibimpap is made from rice and veggies with the distinctive Korean hot pepper sauce. This vegan version has tofu and cashews instead of meat, fish eggs and a chicken egg. Continue reading Vegan Bibimpap
Vegan Spicy Soup
Spicy vegan soup strikes once again! 1 quart veggie broth 1 teaspoon red pepper flakes 1 teaspoon olive oil 1 cup Korean rice cake slices (I used brown rice) 2 cloves minced garlic 1/4 cup sliced zucchini 1/4 teaspoon ground pepper Mrs. Dash’s Salt Substitute Combine the ingredients and cook on medium heat until boiling. … Continue reading Vegan Spicy Soup
Vegan Tofu Stir Fry
No special sauce, just fried veggies, tofu and garlic with a glass of red wine! I like Mrs. Dash salt substitute, sesame seeds and sesame oil! Continue reading Vegan Tofu Stir Fry
Good day for soup!
Spicy vegan soup strikes again! 1 quart veggie broth 1 teaspoon red pepper flakes 1 teaspoon Thai pad sauce 1 teaspoon olive oil 1 cup Korean rice cake slices (I used brown rice) 1 cup sliced mushrooms 2 cloves minced garlic 1/4 cup sliced zucchini 1/4 cubed firm tofu 1/4 teaspoon ground pepper Mrs. Dash’s … Continue reading Good day for soup!
Tofu Stir Fry
Best cooked with garlic and a bit of oil, this vegan tofu stir fry tasted great. A large portobello mushroom, onions, zucchini, carrots, asparagus, peppers, cabbage, cashews and tofu make for a simple delicious stir fry. Continue reading Tofu Stir Fry
Kimchi Stir Fry
Korean food for dinner! I stir fried kimchi, tofu, tomatoes, garlic and onion with sesame seeds and sesame seed oil. Delicious! Continue reading Kimchi Stir Fry
Spicy Vegan Soup … Again
Yep. Did it again. Continue reading Spicy Vegan Soup … Again
Spicy Vegan Soup with Kimchi
Here’s the recipe, slightly adjust due to ingredient availability. It’s a Friday night thing with me. I love my spicy vegan soup! Continue reading Spicy Vegan Soup with Kimchi
Veggie Burgers
OMG. I love these veggie burgers. Roasted Garlic and Quinoa. Had this a while ago. Stay healthy. Stay vegan! Continue reading Veggie Burgers
Tofu Eggplant Stir Fry
These kinds of dinners make portion control really difficult. I ate too much! Fortunately I ran 5K earlier today. You’ve got to get your cardio in if you want to eat like a pig! This is tofu, onion, mushroom, garlic, zucchini, eggplant and corn! Too good! Continue reading Tofu Eggplant Stir Fry
Nutritarian Salad
Today I enjoyed a monster nutritarian salad for lunch with spinach, romaine lettuce, guacamole, Chao Coconut Herb, sugar peas, celery, red radish, tomato and lentils! Healthy lunch! Continue reading Nutritarian Salad
Vegan Spaghetti
I couldn’t stop raving about this meal as I was eating. This was so good! I did a stir fry with garlic, onion, bean sprouts and mushrooms. While the water was boiling, I put the vegan sauce on medium in a separate sauce pan. After about 15 minutes, everything was ready. Carb the heck up! … Continue reading Vegan Spaghetti
Miso Mushroom Soup
Miso soup is so easy to make! Take two cups of water to a boil, add a tablespoon and a half of miso, slices of garlic and shallot, soft tofu, mushrooms and spinach. Simmer for five to eight minutes. That’s it! Done! Healthy, tasty and totally vegan. I topped it with some green onion. Peace! Continue reading Miso Mushroom Soup
Big Leafy Salad
You don’t hear me talking about my weight loss these days, do you? That’s because I have gotten fat! Yes, five months ago I was below 200 pounds, but these days I’m tipping the scales at 211. What happened? Well, the reason my weight went down so low was that I was following the nutritarian … Continue reading Big Leafy Salad
Coconut Vegan Casserole
This is so good! It’s the basic fixings for a vegan stir fry: tofu, garlic, onion, peppers, broccoli, carrots, rice and mushrooms. Then I added a can of coconut milk. Wow! And beer. Cheers! Continue reading Coconut Vegan Casserole
Lentil Vegan Soup
I came home this afternoon to Lentil Vegan Soup courtesy of my lovely wife! She made an awesome soup for me and even served it, in all it’s vegan glory, to the rest of the family! I really enjoyed this! I think I spy mushrooms, onions, lentils, cashews, chilli peppers, zucchini and veggie stock. She … Continue reading Lentil Vegan Soup
Quinoa Burgers and Beer
Someone posted a question to Instagram recently asking about the ethics of eating fake meat. Kind of ridiculous in my opinion. He said if you’re pretending to eat meat, isn’t it the same as eating meat? No. It isn’t. Just because this resembles the form that meat-eaters are accustomed to, it doesn’t make it unethical. … Continue reading Quinoa Burgers and Beer
Tofu Stir Fry with Couscous
Whoa! This was too good! I fried tofu with onions and garlic before adding broccoli and peppers and a bit of stir fry sauce. The couscous is a new twist for me. I was surprised it only took a little more than five minutes to prepare. Too easy! Plus, my wife’s homemade vegan kimchi was … Continue reading Tofu Stir Fry with Couscous
Spicy Vegan Soup
1 quart veggie broth 1 teaspoon red pepper flakes 1 teaspoon Thai pad sauce 1 teaspoon olive oil 1 cup Korean rice cake slices (I used brown rice) 1 cup sliced mushrooms 2 cloves minced garlic 1/4 cup sliced zucchini 1/4 cubed firm tofu 1/4 teaspoon ground pepper Mrs. Dash’s Salt Substitute 1/2 cup noodles … Continue reading Spicy Vegan Soup
Teriyaki Chick’n Strips
The best food is whole food. Natural plant-based ingredients with minimal processing are always the healthiest choice. That said. Have you heard of Gardein? Tonight I tried Teriyaki Chick’n Strips. In my two years as a vegan, I’ve avoided “fake” meats for the most part. However, eating something as tasty as Teriyaki Chick’n Strips is … Continue reading Teriyaki Chick’n Strips
Vegan Tofu Stir Fry
This is so easy to make! My wife cut everything and left it on a plate for me (our daughter has ice skating tonight). Normally I prepare all my own meals, as I’m the only vegan in the house! However, my wife was extra kind and cut everything: carrots, onions, garlic, mushrooms, bok choy and … Continue reading Vegan Tofu Stir Fry
Asian Veggie Stir Fry
I ate too much! Continue reading Asian Veggie Stir Fry
Spaghetti
Spaghetti with vegan sauce, mushrooms, garlic and onions! Continue reading Spaghetti
Veggie Soup
Often times I don’t cook with a recipe. I start throwing stuff in the pot and somehow it all turns out good in the end! That’s what I did tonight. I started out with a quart of veggie broth. I added a hefty teaspoon of red pepper flakes and an equal amount of Sriracha sauce. … Continue reading Veggie Soup
Miso Soup, Again!
Fast, easy to make and delicious … Miso Soup! If you boil two cups of water, add some rice cake, garlic, onion, tofu, miso and spinach, you’re going to have a great tasting meal on your table in only a few minutes. Continue reading Miso Soup, Again!
Kimchi Stir Fry
I love this stuff! Continue reading Kimchi Stir Fry
365 Days of Food 