Tag Archives: sunflower

Skipbo and Tacos Veganos

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This morning was rough, but I finally felt a little more alive this afternoon. Enough to get up and make some canned split pea soup for lunch and to play a game of Skipbo with the family. Then I had to lay down again.

This evening, though, I started craving tacos. And something cheesy. So I got up and made our now standard taco meal, along with a new creamy-cheesy sauce recipe. I haven’t posted a recipe in a while, so I thought I’d at least throw together an ingredients list here. {I also made these tacos for a potluck a month or so ago and they were a hit there as well.}

Tacos Veganos

Ingredients:

  • 2 packages Yves Meatless Ground Taco Stuffers. {These are pretty good, and I’ve been picking them up at Grocery Outlet for $1.99 or something like that, which seems like a great deal. You could make your own with TVP or something, but these are pretty easy and you can freeze extras until a day or so before you need them. Grocery Outlet, surprisingly, has a lot of vegan and organic stuff, including cruelty fee health and beauty items. Just grab a lot of it if you like it, because it probably won’t be there the next time you go.}
    • Note: When I made this for the potluck, I used one block of tempeh mixed in, to make it go further. It was good that way too. But because my family has decided they loathe tempeh, I didn’t attempt it tonight.
  • 1 can black beans {Ha! I snuck (sneaked, apparently, is proper but sounds wrong) these in, and nobody complained, even though they’re not big fans of beans.}
  • 1 cup frozen corn {last time I mixed in red bell peppers and that was good too, and had nice color. My hubby loathes bell peppers though, so we don’t have them around too often. Sense a theme here?}
  • 1 yellow onion
  • 2 cloves garlic
  • 1 T cumin
  • 1 tsp smoked paprika
  • 1 squirt of Braggs
  • salt and pepper to taste
  • whatever green salad mix you have around
  • condiments on hand: jalapeños, green salsa, Franks hot sauce, etc.
  • cheesy sauce. {Tonight, I made a cheese sauce inspired by The Sexy Vegan’s Cashew Ricotta recipe, which calls for artichoke hearts and cashews. Since cashews are so expensive, I subbed out half of the cashews with sunflower seeds. It was yummy. Now I want to make a lasagna and use the rest of the sauce. For more recipes check out TheSexyVegan.com or pick up the cookbook. There’s another cheesy sauce we like, which is also very good for nachos. It’s a nutritional yeast based sauce call Chreese and is made by Road’s End Organics. It turns out very creamy if you make it in the Vitamix. Hey, we love Daiya, but it’s too expensive to use gobs of it for cheese sauce.}
  • crunchy corn taco shells
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Sesame Peanut Coconut Collard Greens

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Sesame Peanut Coconut Collard Greens

More and more, I’m feeling comfortable straying far from a recipe and substituting all kinds of ingredients. It was bound to happen sooner or later after cooking most of our meals at home over the last several years. Here is the quick dinner I made for myself this evening. It was loosely inspired by the Gingered Collard Greens recipe in The 30 Minute Vegan, but only in the sesame and ginger sense. I was already planning to prepare collards, but I might not have thought to use toasted sesame oil, and sprinkle with toasted sesame seeds. Also, I was out of fresh ginger, but the powdered worked just fine.

Sesame Peanut Coconut Collard Greens

Ingredients:

  • 1 tsp to 1 T toasted sesame oil, just enough to sauté with
  • 1 large garlic clove, finely chopped
  • ¼ tsp or so salt
  • 1 tsp ginger powder
  • Several large collard leaves, deribbed and cut into small strips
  • 2 T coconut milk
  • 1 T peanut butter or other nut butter
  • Sesame seeds, toasted
  • Sunflower seeds, toasted
  • Small jalapeño pepper, finely chopped
  • Sriracha sauce, for garnish

Dry sauté the sesame seeds and sunflower seeds over medium high heat, stirring constantly, until they are browned and fragrant. Set aside.

Sauté the garlic, jalapeno, salt, and ginger powder over medium heat until the garlic is browned. Add the collards and cook for a few minutes, stirring frequently until they are wilted but still bright green. Add the coconut milk and peanut butter. Cook for a few minutes, until the peanut butter is well dissolved. Stir in the toasted seeds and serve on a bed of brown rice. Drizzle with Sriracha, because Sriracha is good on just about everything.