the vegetarian ilokana...

i've moved!

2011-02-20T11:37:00.000-08:00

i'm currently working on my new blog. I've imported my old recipes onto my new blog site and will be posting new recipes as well!!! Please visit my new site : P

I've decided to start a new blog for a couple of reasons.
1) I've decided to go full on Vegan in 2010 making me no longer the "vegetarian" ilokana.
2) I wanted to blog about my journey of being Vegan and not just post vegan recipes on my blog but educate the masses about Veganism as well.

I hope you enjoy my new blog.
http://veganilokana.wordpress.com/

chickpea adobo

2010-10-14T20:23:00.000-07:00

as i was sitting in my living room this evening trying to figure out what to cook for dinner, i knew i wanted filipino food, but what????? although adobo is one of the easiest filipino dishes to cook, i haven't attempted to cook a vegan filipino adobo dish yet just because i wanted to stray away from using "fake chicken" or tofu. i wanted to create something different. so, as i was thinking about what to cook for dinner today, i was like "hey! why don't i use chickpeas!" i thought of one of my favorite indian dishes, chana masala. if chickpeas work for that dish, i'm sure they'll work for adobo!!!!

adobo is a popular filipino dish, usually made with chicken and/or pork that is cooked in soy sauce, vinegar, bay leafs, garlic and at times browned in oil (just the way i like it).

when the spanish colonized the philippines in the 1500's, "they encountered an indigenous cooking process which involved stewing with vinegar, which they then referred to as adobo, which is the Spanish word for seasoning or marinade" (wikipedia). rather than the spanish having an influence on this dish, we had an influence on them.

i really just put this dish together on a whim using my families basic adobo recipe. rather than using chicken or pork, i used a can of chickpeas. i also added potatoes to get a startchy consistency. when most of the liquid evaporated, i added some canola oil and browned it a bit. sorry, i didn't measure the ingredients and will update this post with the exact measurements of the ingredients.

tinola

2010-10-10T12:42:00.000-07:00

tinola is a soup-based dish in the philippines. it is made with chicken, chayote, garlic and ginger. i usually eat this dish when i'm sick or when it's a cold rainy day. this is definitely a filipino comfort food.

portobello and french bean stir fry

2010-09-27T19:06:00.000-07:00

ingredients:
1 bunch of french string beans, cleaned and trimmed.
2 portobello mushroom, sliced
5-7 garlic cloves, minced
1/2 cup of vegetable broth
1/4 purple onion, sliced
salt and pepper
red pepper
2 tbs oil
1-2 tbs chili oil
vegetarian hoisin sauce
1 tsp of flour mixed with 1 tsp of water (thickening agent)

Directions:
1) on medium high heat saute onions for 2-4 minutes.
2) add garlic and cook for another 2-4 minutes.
3) add beans and season with salt, pepper and red pepper. cook for 3 minutes.
4) add vegetable broth and mushrooms. cover and cook for another 3 minutes.
5) add thickening agent. stir and cook for another 2 minutes.

salted pepper tofu

2010-09-27T19:05:00.000-07:00

one of my favorite chinese restaurants in sd is royal manderin in national city. they make the best salted pepper chicken wings (when i used to eat chicken that is). since being vegetarian, it's ironic that they came up with a salted pepper tofu dish!!! my mom always orders it for me when we have family parties. here is my play on their dish. all i can say is once i was done cooking it, i couldn't keep my hands off of it while i was taking this photo! soooooo delicious!

1 package of fried tofu cubes ( i made it easier on myself but if you want, go ahead and buy a package of tofu and fry it yourself).

2 bunches of finely chopped green onions
salt and pepper
5-8 cloves of minced garlic
garlic salt
red pepper
1-2tbs red chili oil
2-3 tbs canola oil

directions:
1) heat both oils on medium heat.
2) saute garlic and red pepper together. make sure you keep stirring to avoid burning the garlic.
3) add tofu and constantly stir making sure all the tofu is coated with garlic and chili oil. cook until tofu is heated through. season with salt, pepper and garlic salt.
4) add green onions and cook for about 2-3 more minutes.

eggplant escalivada

2010-09-25T22:45:00.001-07:00

my favorite food on the planet are spanish tapas. a couple of weeks ago i had dinner with some good friends at one of my favorite tapas restaurants in sf, esperpento in the mission district. one of my favorite dishes i order is an eggplant dish that is basically sauteed with tomatoes, onions and peppers. here is my version of escalivada. my twist to this dish is to serve it as a stuffed eggplant. hope you like it.

ingredients:
1 large purple eggplant
2 medium tomatoes, sliced
1/4 purple onion, sliced
4-5 garlic cloves, minced
1/4-1/2 cup of tempeh, crumbled
vegetable broth
olive oil
salt and pepper
red pepper flakes
paprika

directions:
1) preheat oven to 400 degrees
2) slice eggplant in half and brush eggplant with olive oil all over. season with salt, pepper, and red pepper. line baking sheet with foil and place eggplant face up. place another sheet of foil on top of eggplant and wrap eggplant with both sheets of foil. bake for 50 minutes.
3) while eggplant is baking, prepare the stuffing by heating 3 tbs of olive oil in a pan on medium high heat. when oil is hot, saute onions until cooked. stir in tomato slices. cook for about 2-3 minutes. add 1/2 cup of vegetable broth and cook for another 3 minutes until some of the broth has evaporated. add tempeh and garlic and saute for 3 minutes. add a cup of vegetable broth, salt, pepper, red pepper, and a couple of dashes of paprika and simmer on medium low until broth has evaporated. set aside until eggplant is cooked.
4) when eggplant is ready, spoon out eggplant into saute mixture making sure you are careful not to pierce through the skin of the eggplant. when all the mixture is added to the saute mixture, add 1/2 cup of vegetable broth and cook on medium high heat. using a fork, smash in the eggplant while cooking. when the vegetable broth has slightly evaporated, it is ready. spoon eggplant mixture back into cooked eggplant shells. enjoy!

patatas aioli

2010-09-25T22:45:00.000-07:00

another one of my favorite tapas. fried potatoes with a spicy garlic aioli sauce.

ingredients
6 medium potatoes, cut into medium cubes
olive oil
salt and pepper
red pepper
paprika

1) heat olive oil in a deep frying pot/pan on medium high heat.
2) in a large bowl combine cubed potatoes, seasoning and 2 tbs of olive oil.
3) when oil is ready, fry half of the cubed potatoes for about 8 minutes. take the cooked potatoes out and fry the rest of the potatoes.
4) for aioli sauce, refer to sauce section. i just added sriracha sauce to make it spicy. you can add any type of hot sauce you have on hand.

bean tostada

2010-08-17T22:24:00.000-07:00

here's one of my quick and dirty trader joe's recipes. so easy you'll want to add this to your busy week night dinners

ingredients:
trader joes vegan refried beans
whole wheat flour tortilla
trader joes guacamole hummus
shredded lettuce
taco seasoning, 2-3 tsps ( i eyeball it. I basically just use enough to season the beans)
salsa
shredded vegan cheese
water 2-3 tbs
canola oil to fry tortilla

directions:
1) cook refried beans on medium heat. add water and taco season to mix. constantly stir until beans are heated through.
2) in another pan, heat oil on medium high heat. when oil is ready, fry up tortilla. it will only take a minute or less to cook each side.
3) on the tostada, add the beans, salsa, lettuce and shredded cheese. enjoy.

mom's peach cobbler

2010-06-21T23:14:00.000-07:00

ingredients
1 cup of bisquick
1 cup of almond milk (you can also use rice or soy)
1/2 tsp nutmeg
1/2 cup of melted vegan butter
1/2 cup of sugar

1 can (29 oz) sliced peaches

directions:
1) preheat oven to 375 degrees.
2) drain peaches and in a large bowl mix together the sugar and peaches.
3) in a round or square pan, mix the bisquick and nutmeg. add the melted butter and milk. stir until mixture is well blended.
4) spoon in the peaches over the batter.
5) bake for 55 minutes.

still thinking of a name for this recipe

2010-06-13T18:07:00.000-07:00

recipe will be updated soon.

thai fried rice

2010-06-02T18:44:00.000-07:00

recipe will be updated soon.

fried okra

2010-05-31T22:04:00.000-07:00

ingredients:
okra, sliced
cornmeal (at least 1 cup)
salt and pepper
canola oil (2-4 cups)

directions:
1) preheat canola oil in a large pot on medium high.
mix cornmeal, salt, and pepper in a large shallow dish.
2) wet okra slices in cold water, drain.
3) roll okra slices into cornmeal mixture.
4) fry okra slices until golden brown.

vegan cornbread muffins

2010-05-31T21:38:00.000-07:00

ingredients:
2 cups of almond milk
2 tsp apple cider vinegar
1 cup of whole wheat flour
1/4 cup of sugar
2 tsp of baking powder
1/2 tsp of salt
1/3 cup of oil
1 cup of fresh corn

directions:
1) preheat oven to 350 degrees.
2) combine milk and vinegar in bowl. set aside and let curdle.
3) in a large bowl, mix all the dry ingredients. add soy milk/vinegar and corn. mix well.
4) spray muffin pans with nonstick spray. spoon in cornbread mixture. place in oven and bake for 30-32 minutes.
**adapted from Veganomigon.

vegan gumbo

2010-05-31T21:06:00.000-07:00

1/3 cup of vegan butter
1/4 cup of flour
1 medium onion, diced
1 green bell pepper, diced
1 celery stalk, sliced thinly
4 cloves of garlic, minced
10 oz package of okra, sliced thinly
1 (28 oz) of can diced tomatoes, with juice
1 (16 oz) kidney beans
1 bag of fresh chopped collard greens
2 carrots, diced
4 cups of vegetable broth
3 tblsp tomato paste
2 tsp oregano
1/4 tsp allspice
2 bay leaves
4-5 sprigs of fresh thyme
louisana hot sauce (depending on how spicy you want it)
salt and pepper to taste

directions:
1) in a large pot, on medium-low heat, melt butter and add the flour. cook the flour mixture and stir frequently until you smell a toasty aroma. this will take about 10 minutes.
2) add onions and peppers. cook on medium high for 12 minutes.
3) add the celery, garlic, carrots, and okra. cook for 6 minutes. add the tomatoes, beans, tomato paste and vegetable broth. stir completely.
4) add all of the seasoning ingredients. raise the heat and bring to a boil. then lower the heat and cover. simmer for 35 minutes.
5) add the collard greens. cover and cook for about 5 minutes.
6) spoon over rice and serve piping hot.

** recipe adapted from Veganomigon**

portobello avocado sandwich

2010-05-31T11:30:00.000-07:00

ingredients:
1/2 portobello mushroom, sliced
1/2 avocado, sliced
4 slices of red bell pepper
spinach

olive oil
whole wheat bread

directions:
1) brush olive oil on mushroom and bell peppers.
2) on medium- low heat, cook the mushrooms and bell peppers in a pan. set vegetables aside.
3) brush olive oil on bread. toast bread in pan.
4) assemble sandwich by layer a slice of toast, avocado, spinach, peppers, mushroom and the other slice of toast.

vegan pho

2010-05-30T21:51:00.000-07:00

i love pho!!! pho is a vietnamese beef noodle soup garnished with mint, basil, lime, and bean spouts. i researched on different pho recipes online and put this recipe together.

this is my first attempt trying to cook pho. with all the spices that are used in this dish, it was quite overwhelming and discouraging. although i could have easily gone down the street from my place and ordered vegetarian pho for $4.00 (pho broth is usually made with beef broth and there's no compassion in that!), i was determined to make this dish! not only was it DELICIOUS but it's VEGAN! when you're actually making the broth, the spices may seem overpowering but when all the ingredients come together at the end, it all seems to balance out nicely.

broth ingredients:

1 filter ball

5 star of annise

1 tbsp corriander

1 tbsp fennel

6 whole cloves

1 dried cardamon pod

1 cinnamon stick

3 inch sticks of ginger, peeled

1 white onion halved and peeled
8 cups of vegetable broth

garnish:

jalepenos, sliced
lime, sliced
basil
mint
cilantro, chopped
1 stalk of green onions, sliced
1/2 white onion, sliced thinly
sriracha hot sauce
vegetarian hoisin sauce

Rice Stick Noodles:
Banh Pho Viet Mien Lao
** soak for 25 min

directions:

1) in a large pot bring vegetable broth, onions, and ginger to boil. add all of the spices, except the cinnamon stick, into the filter ball. add the filter ball to the broth mix and the cinnamon stick. cover and turn the heat down to medium low. simmer for about 20-25 minutes. when the broth is finished, take out the filter ball and spoon out the ginger, onions, and cinnamon stick.
2) while you're waiting for the broth to cook, prepare soup garnish and soak rice stick noodles with warm water in a large bowl.
3) in another pot, boil water and add noodles. cook briefly for about 3-5 minutes.
4) when the noodles are soft, drain and spoon into a large bowl. add the pho broth and garnish with

fresh guacamole

2010-05-30T12:57:00.000-07:00

ingredients:
1 large haas avocado
1/2 roma tomato, diced
1/4 white onion, diced
1 serrano pepper, diced (add as much pepper depending on how much heat you want)
1 lime, juiced
1/2 cup of cilantro, finely chopped
salt and pepper to taste

directions:
1) spoon out avocado in a bowl and smash with a fork until there all the lumps are out.
2) mix in the rest of the ingredients and add salt and pepper to taste.

tempeh fajitas

2010-05-30T12:55:00.000-07:00

ingredients:
2 oz of tempeh
2-3 cups of spinach
1/2 cup of cherry tomatoes
1/4 of a medium onion, sliced
1-2 cloves of garlic, finely chopped
1 portobello mushroom, sliced
1/2 red bell pepper, sliced

1 green onion, chopped
1/2 package of fajita seasoning
1/4 cup of water
chopped cilantro and serrano peppers, to your tasting
whole wheat tortillas
2 tsp of olive oil

directions:
1) heat olive oil in pan on medium heat.
2) saute onions, tomatoes, and garlic for 2-3 minutes.
3) add tempeh, water, and seasoning. cover and simmer on medium low for 3 minutes. constantly stir.
4) add the mushrooms and bell peppers. cover and cook for 3 minutes.
5) add spniach. cover and cook for 2-3 minutes. lastly, add the green onions, serrano peppers, and cilantro.
6) wrap in a tortilla and garnish with fresh guacamole. see posting for guacamole recipe. enjoy!

back in the kitchen...

2010-05-29T19:57:00.000-07:00

for the past couple of weeks i've been studying for the art cset and have gone back to my college ways of eating!!! with not enough time to cook during the week i've been dining out like it's nobody's business!!! not only do i feel like i've gained a hundred pounds but i've been neglecting home cooked meals and updating my blog.

i just got back from the bahamas last week and it's time to get back in the kitchen!!!

tofu lettuce wrap

2010-04-26T19:44:00.000-07:00

ingredients:
1 carrot, diced
1/4 white onion. diced
1 celery stalk, diced
1/2 block of firm tofu
1-2 tbsp thai chili sauce
1 tbsp hoison sauce
salt and pepper to taste
5-6 butter lettuce leafs for wrap
1-2 tsp olive oil

directions:
1) in a pan, heat olive oil on medium heat
2) saute onions, celery, and carrots
3) when the onions are tranlucent, crumble in the tofu. add salt and pepper and mix. cook for about 5-7 minutes.
4) add chili and hoison sauce and mix in. cook for another 2-3 minutes.
5) spoon in mixture into lettuce leafs and wrap. enjoy!

artichoke wrap

2010-04-25T23:02:00.000-07:00

**recipe will be posted soon! i'm off to bed!**
thanks for the picture deb!

edamame and mushroom brown rice with japanese steamed spinach

2010-04-25T22:58:00.000-07:00

protein and veges... yuummmmm! ever since i made the brown rice and kidney bean dish (see previous post), i've been all about cooking up brown rice and veges in my rice cooker. it's so easy!!! i love it!!!

i just whipped this recipe up off the bat. here's a brown rice dish that i put a japanese spin on.

ingredients
1 1/2 cups of uncooked brown rice
1/2-3/4 cup of cooked edamame beans
5 cremini mushrooms, sliced
vege bouillon, 1/2 cube
japanese rice seasoning

directions
1) cook rice according to directions. add vege bouillon.
2) 10 minutes after rice has started cooking, stir in edamame beans and mushrooms.

ingredients for japanese steamed spinach
1 cup of water
1/2 cup of soy sauce
2 tbs of sugar in the raw
1-2 cups of spinach

directions
1) boil water, soy sauce and sugar.
2) add spinach and cook until spinach is wilted.
3) remove from heat

** plate brown rice mixture. top with spinach and garnish with japanese ricve seasoning. i added some of the spinach soy sauce mixture to the rice for a bit of flavor.**

kidney bean and brown rice salad

2010-04-11T22:35:00.000-07:00

prepared my lunch for tomorrow. one word for you... delicious!

ingredients:
1/2 cup of uncooked brown rice
1/2 cup of kidney beans, drained and rinsed
2 cups of vege broth
1 tbs of olive oil
2 garlic cloves, finely chopped
1 fresh lime, juiced
tbs plain vinegar
2 tsp dijon mustard
1/2 tsp salt
black pepper
2 green onions, finely sliced
a handful (or more) of cherry tomatoes, halved
1 tsb parsely, chopped

directions:
1) cook brown rice and kidney beans in vegetable stock. let completely cool when finished
2) in a separate bowl, whisk the olive oil, garlic, lime juice, red wine vinegar, mustard, salt and pepper.
3) when rice is completely cooled add tomatoes, onions, and parsley. toss in dressing (to your tasting)and serve chilled (i personally like it warm!).

** this recipe was adapted from the eat clean cook book**

note- i personally set aside half of the rice and bean mixture to make a different meal later this week as well as some of the dressing to use for a salad dish later this week

cabbage and brussel sprout vegetable soup

2010-04-11T21:43:00.000-07:00

back to reality and back to work this week. today, i cooked up a soup that i'm going to take to lunch this week. the great thing is, i can freeze the rest of the soup in individual containers and take the left over for lunch anytime!

ingredients:
1/4 cup of olive oil
1 bunch of celery, chopped
1 large yellow onion, chopped

3 carrots, peeled and chopped
1/2 head of garlic, minced
2 medium sized potatoes, cubed
1/2 of cabbage, shredded
8 oz of brussel sprouts, halved
1 -15oz can of white kidney beans, drained and rinsed
280z plumbed tomatoes, drained and chopped
10 cups of vegetable stock
1 tbs of salt
1 tbs of pepper

directions:
1. In a large pot, heat olive oil on medium heat.
2. add celery, onions and carrots. saute until onions are translucent.
3. add garlic, potatoes and vegetable broth. bring to boil then simmer on medium heat for 15 minutes.
4. add the rest of the vegetables and simmer until the brussel sprouts and cabbage are soft.

** i adapted this recipe from the eat clean cook book. tweaked it and made it my own.**

mini vegan frittatas

2010-04-09T14:32:00.000-07:00

i was inspired to make these today from a dish i tried a couple of weeks ago in palm springs. when i was having brunch with my friends, i ordered a cheese frittata. i tried to eat the dish but since i have not eaten eggs in forever, my stomach could not hold the food down.

frittatas are a spanish/italian dish that is made with egg and is similar to quiche and omelletes. they are usually filled with cheeses, meats and vegatables.

today for brunch, i decided to whip up my take on a vegan frittata. although i wanted to make a light and healthy meal, this dish ended up to be extremely rich and fulfilling. i thought a great way to serve this was making individual portions so i baked them in muffin pans.

ingredients:
1 potato, cut into small cubes
5-6 slices of vegan bacon, cut into ity bitty bacon bits
1/2 cup of chopped green, yellow and red bell peppers
1 bunch of spinach, chopped
1/2 cup of sliced mushrooms
1/4 onion, chopped
2-3 tbs olive oil
your favorite all purpose seasoning
salt, pepper and red pepper to taste
2 tbs lemon juice
firm tofu, blended (you may need to add 2-3 tbs of soy milk to get a creamy texture)
1/4-1/2 cup of panko breading
vegan shredded cheddar and mozzarella cheese **for topping**
non-stick spray
muffing pan
large pan

directions:
1) preheat oven to 350 and coat muffin pans with non-stick spray.
2) mix all the ingredients together except for the cheese, panko breading, tofu and the non-stick spray of course! and let ingredients sit and marinate for about 10mins.
3) heat a large pan on medium heat. saute mixture and cook for about 5-7 minutes.
4) transfer cooked mixture into a large bowl. add tofu mixture and mix until everything is covered. then add panko breading. the panko breading is just used to bind the mixture together.
5) spoon in mixture into muffin pans and top with shredded cheese.
6) bake for 25-30 minutes.
7) top with louisana hot sauce and enjoy!

bon apetit!

tomato basil vegetable quinoa

2010-04-08T20:00:00.000-07:00

one of my favorite thai dishes that i order at a local restaurant is a thai basil vegetable dish. rather than eating this with rice i decided to toss in some quinoa instead. i'm a big fan of this nutirent filled grain! here's my vegan take on one of my favorite thai dishes.

ingredients
1 tomato, sliced
1/4 cup of yellow onions, sliced
1/4 cup chopped basil
2-3 cloves of garlic, chopped
1/2 cup sliced mushrooms
1 cup of broccoli
1 cup of shredded cabbage
1/2 cup of sliced carrots
1/2 cup snow peas
1/4- 1/2 cup cashews
1/2-1 cup of bean sprouts
1-2 tbs sweet chili sauce
1-2 tbs vegetarian stir fry sauce
peanut oil
serrano pepper chopped (optional)
2-3 tbs of water
1-2 cups of cooked quinoa

directions:
1) on medium heat peanut oil in a large pan.
2) saute onions and garlic for 1-2 minutes.
3) add cashew and cook for 2 minutes.
4) add mushrooms, peas, broccoli, carrots and cabbage. add water and stir fry for 2 minutes.
5) add tomatoes, basil, pepper, chili sauce and vegetarian stir fry and cook for 1-2 minutes.
6) turn stove off and toss in cooked quinoa.
7) serve dish with a side of bean sprouts. mix bean sprouts together while piping hot on your own plate. enjoy!

vegan sinigang (filipino soup)

2010-03-16T21:00:00.000-07:00

sinigang is a soup dish from the philippines that is sour in taste because it is flavored with tamarind, calamansi, or gauva. this soup usually made with beef, pork, milk fish and shrimp and stewed with onions, tomatoes and veges. here's my take on vegan sinigang, which is really easy to make. just don't add meat! ha.

penne pesto pasta with green beans and potatoes

2010-03-10T23:03:00.000-08:00

ingredients:
2 cups of penne whole wheat pasta, cook as directed
french green beans, halved and steamed
1 potato, boil in water then cubed when fully cooked
red pepper, salt and pepper to taste
*toss all of these ingredients together and chill in fridge while preparing sauce.**

pesto sauce:
1-2cups of basil
3 large cloves garlic
6 tbsp raw pine nuts
3/4 – 1 tsp salt, or to taste
6 tbsp extra virgin olive oil
vegan parmesan cheese 1/4-1/2 cup

directions:
1) blend all pesto sauce ingredients together.
2) mix sauce with potatoes, green beans and pasta.
3) enjoy!

rasberry banana soy protein shake

2010-03-10T22:00:00.000-08:00

one of my favorite shakes after a run. and yes, i do use the magic bullet! i made this shake with soy protein powder, soy milk, one banana and a couple of rasberries. quick and easy! great for breakfast too!

cuban black beans with chard greens

2010-03-07T19:52:00.000-08:00

a couple of weeks ago i tried chard greens for the first time at a restaurant in the city. it was sauteed and tasted similar to spinach. i loved it! here's my take on that dish along with an easy black bean and rice dish.

ingredients for chard greens:
12 oz sliced chard greens
5 cloves of minced garlic
1 tbs olive oil
1 tsp of vegan butter
salt and pepper to taste

directions:
1) heat olive oil and butter in pan on medium heat.
2) when butter is melted, add minced garlic. constantly mix to avoid burning. cook for about 3-4 minutes to flavor the oil.
3) add chard greens and saute until greens have welted.

ingredients for black beans:
15 oz of canned black beans
1/2 cup of chopped green peppers
1/2 cup of cherry tomatoes, halved
1/2 of a red onion, chopped
1 tbs of red wine vinegar
5 cloves of minced garlic
1 tsp cumin powder
1/2 tsp oregano
2-3 tbs olive oil

directions:
1) on medium heat, saute onions and garlic.
2) add tomatoes and cook for about 2 minutes.
3) add beans along with liquid. once liquid comes to a slight boil, add seasoning and constantly stir. simmer on low for about 20-30 minutes.
4) lastly add red wine vinegar and season with salt and pepper.

vegan bacon!

2010-03-07T08:44:00.000-08:00

yes sirrrr!!! vegan bacon! fixed myself a tofu and vegan chees whole wheat muffin with morning star's vegan bacon for breakfast today. y'll need to try it! tastes like the real thing!

pancake cupcakes

2010-02-23T21:57:00.000-08:00

for an academy meeting last week, i decided to make some some pancakes. since i was short on time, i thought that the perfect way to pop pancakes out fast was to turn them into cupcakes. all i did was prepare a vegan pancake mix (use your own or from the box!), coat a 12- cupcake pan with non-stick spray, bake for 20 minutes at 400 degrees, and garnish with confectioners sugar. serve with maple syrup or try my banana topping!

i served these pancake muffins with a banana topping. sorry i forgot to take a picture of the finished product will be sure to take a picture when i bake these up again!

banana topping recipe

ingredients:

one banana sliced
4 tbs of brown sugar
4 tbs of vegan butter
cinnamon (optional)

directions:
1) melt butter on medium heat.
2) when butter is melted, add brown sugar and cool until caramalized.
3) add bananas and cook for 1-2 minutes.
4) top with cinnamon

tofu teriyaki

2010-02-16T17:50:00.000-08:00

the other day, i popped in some ready made chicken terryaki trader joe meal in the oven for my hubby. when i pulled out the chicken i felt sick to the stomach from the smell of meat. although the teriyaki sauce heating up in a seperate pan smelled pretty darn good. i was inspired to cook up some tofu teriyaki during the week.

running short of time during the week to prepare my dinners ( i'm currently taking 2 night classes on tues/wed/thurs this spring) i decided to make the terryaki sauce last night and marinate the tofu overnight to save time before i head to class. all i had to do when i got home from work today was fry up the tofu. i even garnished it with onions from my garden! yummmm.

teriyaki sauce marinade ingredients:
1/4 cup of soy sauce
1 cup of water
2 tbsp of ginger
4 tbsp of brown sugar
3 cloves minced garlic
1/4 cup of cold water

directions:
1) combine 1 cup water, soy sauce, brown sugar, garlic and ginger in a saucepan and bring to a boil, stirring constantly.
2) in a bowl, dissolve cornstarch in 1/4 cup of cold water and add to sauce.
3) stir constantly to allow the sauce to thicken on medium low heat. if the sauce is too thick add a little water or soy to thin.
4) set sauce aside to cool.

teriyaki tofu ingredients:
a block of tofu
1/2-1cup of cornstarch
teriyaki sauce
vegetable or canola oil
sliced chives or green onions

tofu preparation:
1) cube a block of tofu. http://www.cookthink.com/reference/309/How_to_cube_tofu
2) place in a container or large ziplock bag.
3) pour teriyaki sauce over tofu making sure that all the tofu is completely covered. marinate a minimum of 1 hour or overnight. do not use all the teriyaki sauce. make sure you reserve at least 1/2-1cup for the finished dish.
4) in a frying pan, heat oil on medium heat. put enough oil in the pan brown the tofu cubes. you are not deep frying them!
5) on a flat surface or plate sprinkle a 1/2 cup of cornstarch evenly coating surface. take tofu cubes out of the marinade (make sure you shake off any extra marinade) and lightly coat all sides of the tofu cube with the cornstarch.

6) fry tofu cubes until all sides are brown. about 2-3 minutes on each side.
7) in a bowl, toss fried tofu and the remainder of the teriyaki sauce. garnish with chives and enjoy!

vegan red velvet cake with vegan butter cream frosting

2010-02-15T19:59:00.000-08:00

this past weekend, i celebrated my 31st birthday. to celebrate my hubby baked me a vegan red velvet cake!!!! omg!!!! it was sooooo freakin' delicious! i'm having a slice right now as i type up this blog. haha. he found the recipe on My Vegan Planet.com.

here's the website where you can make your own scrumptious red velvet vegan cake!
http://www.myveganplanet.com/2009/01/vegan-valentine-red-velvet-cake

cucumber chickpea quinoa salad

2010-02-15T12:50:00.000-08:00

i just put this together for dinner using left over cucumber salad that i ate the night before. this is a great salad to eat that light, yet fullfilling and loaded with nutrients.

ingredients
1 cucumber sliced, cubed what ever you like.
1/2 cup of japanese rice vinegar
a handful of cherry tomatoes, sliced
1/4 red onion, sliced
1-2cups of cooked quinoa
1/2 cup of chickpeas, drained
salt, pepper and red pepper to taste
fresh parsley for garnish

directions:
1) marinate cucumber, tomatoes, onions, salt, pepper and red pepper in vinegar in a large bowl. cover and chill for preferably and hour.
2) in another bowl mix chickpeas and quinoa together. when cucumber mixture has fully marinated, drain vinegar and add the mixture to the quinoa and chickpeas.

fried tofu with sweet chili sauce and chilled peanut soba noodles

2010-01-25T22:23:00.000-08:00

there's a thai restaurant close that me and my husband love! besides the delicious authentic thai food, they have a separate menu for vegetarians! my husband usually gets a crispy fried sweet chili fish dish topped with mushrooms and bell peppers. when they deliver the dish to our table the smell of the of the chili sauce is unbelievable. although i wouldn't eat the fish, i would sneak a dip of the sauce with some of my tofu.

today for dinner, as i made a peanut soba noodle dish i was trying to figure out what type of tofu dish would go with it. as i was preparing the soba dish and adding the rice vinegar to the mixture, i thought to myself if thai dishes used rice vinegar. i then realized that the secret ingredient to the chilli sauce from the thai restaurant was rice vinegar!!! so i tried adding rice vinegar to sweet chili sauce and that was it!!! i've been trying to figure out what was in that sauce for sooooo long!

**fried tofu with sweet chili sauce recipe**

ingredients
4 oz of tofu, thinly sliced
2/3 cup of sweet chili sauce
1/4 cup of rice vinegar
4-5 tbs saracha hot sauce
1/4 cup of red and green pepper
salt and pepper to taste

directions:
1) fry tofu until golden brown and set aside.
2) while your frying the tofu get started on making the chili sauce. whisk rice vinegar, hot sauce, sweet chili sauce, salt and pepper in a bowl. add peppers after about 5 minutes into cooking the sauce.
3) add sauce into a small pot and heat on medium low. once the sauce starts to boil, set temperature to low.
4) arrange fried tofu on a platter and spoon sauce over tofu.

chilled peanut soba noodles
*adapted from food network*
http://www.foodnetwork.com/recipes/claire-robinson/chilled-peanut-soba-noodles-recipe/index.html
ingredients:
kosher salt
8 ounces soba (buckwheat) noodles
1/4 cup natural crunchy peanut butter
1/4 cup seasoned rice vinegar
1 tablespoon soy sauce
2 to 3 teaspoons chili sauce (recommended: Sriracha)
chopped cilantro for garnish (my twist)

directions:
1) Bring a large pot of water to a boil; overt high heat. Add a generous amount of salt and stir in the noodles. Cook according to package instructions; drain and rinse well under cold running water.

2) Meanwhile, whisk the peanut butter, vinegar, soy sauce and chili sauce in a large bowl until smooth. Add the drained noodles, and with tongs, toss until coated with the dressing. Garnish with cilantro. Serve immediately or chill in the refrigerator for at least 2 hours.

Note: If chilling noodles, toss with 1 to 2 tablespoons water to loosen them before serving.

green onions... woo hoo!!! the beginning of my garden!

2010-01-21T20:08:00.001-08:00

i grew up to vegetables gardens and fruit trees and my dad making sure we had vegetables every night on our dinner table. he grew eggplants, chillies, tomatoes, green onions, lettuce, avocados, oranges, calamansi, bitter melon, bananas, string beans, mallungay, guavas, persimmons, strawberries.. you name it!!! i grew up on all these fresh organic vegetables and didn't even realize how fortunate i was!

one of my goals this years is to start a small balcony garden. this past weekend when i went to visit my family, my dad gave me some tomato seeds (these seeds were actually dried from tomatoes from his garden) and green onion roots. i went ahead and bought a couple of starter pots and soil a couple of days ago and planted my green onions. they've already grew a couple of inches! after a couple of weeks i'm going to transfer them to a bigger pot. i can't wait! in the spring, i'm going to go ahead and plant the tomato seeds.

black bean and potato soup

2010-01-10T23:03:00.000-08:00

lately, i've been in the mood for soup. i think its a mixture the cold weather and me getting over a cold. here's a soup recipe i just put together. enjoy!

ingredients:
1 1/4 cup chopped carrots
1 1/4 cup chopped onions
1 1/4 cup chopped celery
1 can of organic black beans, drained
2 large sized russet potatoes, cubed
4- 5 cloves of chopped garlic
14 oz can of diced tomatoes with juice
4 cups of vegetable broth
1 can of corn (optional)
1 teaspoon finely minced jalapeño pepper (optional)
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon chili powder (optional)
1/4 teaspoon red pepper
2- 4 tbs of olive oil
chopped cilantro
garnish with sour cream and chopped avocados or guacamole (optional)

directions
1) heat olive oil in a large pot, on medium high heat
2) saute carrots, onions, and celery for 6-8 minutes
3) stir in cubed potatoes and garlic. cook for about 5 minutes.
4) add broth (at this time, you can add the vegetable bouillon) and stir occasionally. cook until the potatoes are close to tender
4) add black beans and corn. cook for 8 minutes. at this time, add jalapeno, cilantro and season with salt, pepper and red pepper flakes.
5) transfer soup into a food processor or blender and puree soup.
6) transfer puree back to pot and simmer on low for another 10 minutes.
7) ladle into a bowl. garnish with cilantro. dollop with vegan sour cream or guacamole (even better... chopped fresh avocados).
** pictured with the soup- vegan whole wheat quesadilla**

2010 New Year's Resolution

2009-12-31T14:09:00.000-08:00

here's to the new year!! as 2010 is just a day away, many of us are contemplating on new year's resolutions that we'll actually stick to. the last time i remember actually sticking to my resolutions was 8 years ago. what helped me (it was actually my brothers suggestion) was writing down my resolutions and coming back to them at the end of the year to see if i actually stuck to them. so here i am, deciding on my resolutions and blogging them down. hopefully by the end of the year i accomplish all of my resolutions.

long term:

1) plan out my meals for the week and only buy the vegetables/fruits that i am going to use. i found myself always going to trader joe's eye hungry and would just buy everything insight. so much veges gone to waste.

2) buy 80%-90% organic foods. i've been trying to buy mostly organic foods but i haven't been very consistent with it.

3) grow a small vegetable garden on my balcony. i think i want to start off with tomatoes and herbs.

4) cut down to 1 cup of coffee per day and drink more tea.

5) eat breakfast everyday!!! i tend to skip breakfast in the mornings because i'm not that hungry. i really need to change this habit.

vegan arroz caldo (filipino rice porridge)

2009-12-15T19:28:00.000-08:00

arroz caldo is a filipino rice porridge, which literally translates to rice soup. it's usually made of shredded chicken, garlic, ginger, and chicken broth. this is the perfect dish to warm you up on a cold night or to have when you're trying to get over a cold.

the version i cooked today for dinner is far different from my dad's recipe (i may have to just keep that in the family, right bryan??). this type of arroz caldo is what you will usually encounter at a filipino restaurant. this particular arroz caldo recipe takes me back to going to max's restaurant with my mom after school and having a merienda, or afternoon snack. yum.

lentil lemon and garlic soup

2009-12-12T20:06:00.000-08:00

ingredients:
2 lemons, juiced
4 cups of vegetable broth
2 cubes of vegetable bouillon optional (i used it in this recipe to add more flavor)
5 oz of diced carrots
5 oz of diced celery
5 oz of diced onions
** i just bought the mirepoix mixture at trader joe's and used it for this recipe... it's a quick and easy soup starter**
5 cloves of minced garlic
4 tbs olive oil
1 1/2- 2cups of cooked lentils
1 large potato, pealed and diced
paprika
salt and pepper
red pepper flakes
hot sauce (i used sriracha)
cilantro for garnish (you can also use parsley, basil, etc.)

directions:
1) heat olive oil in a large pot, on medium high heat
2) saute carrots, onions, and celery for 6-8 minutes
3) stir in diced potatoes and garlic. cook for about 5 minutes.
4) add broth (at this time, you can add the vegetable bouillon) and stir occasionally. cook until the potatoes are close to tender
4) add lentils and lemon juice. cook for 5 minutes. at this time, season with salt, pepper, paprika, and red pepper flakes.
5) transfer soup into a food processor or blender and puree soup.
6) transfer puree back to pot and simmer on low for another 5 minutes.
7) ladle into a bowl. garnish with cilantro, olive oil, paprika, and lemon slices.
** soup goes well with garlic bread**

mushroom and "beef" stroganoff

2009-12-10T19:42:00.000-08:00

my mom used to cook a delicious beef stroganoff when i was growing up. this recipe is a mixture of my mom's recipe with a twist of my own added ingredients.

ingredients:
*trader joes beefless strips, cut into smaller pieces

* 12 oz tofutti sour cream

*1/2 medium onion, sliced
*4-5 cloves of garlic, chopped
* cremni mushrooms, sliced
*1 vegetable buillon, chopped
*2 tbs of canola oil
*2 tbs of vegan butter
* red pepper flakes
*1/4 cup sherry
* 1 tsp soy sauce
* pasta noodles, cooked

directions:
1) in a large pan, heat canola oil and butter on medium high heat.
2) saute onions for 3 minutes and then add the garlic. cook for another 2 minutes.
3) add "beef" and chopped buillon and sherry. cook for 7-9 minutes. when "beef" is cooked, stir in soy sauce.
4) season with salt, pepper, and red pepper to taste.
5) add pasta noodles and mix well. then add sour cream and mix until all the noodles are covered evenly. cook for another 2-3 minutes. enjoy!

mushroom soondubu jjigae (korean hot pot soft tofu stew)

2009-12-06T19:58:00.000-08:00

i first tried korean hot pot soup a couple of weeks ago at a korean hole in the wall restaurant in milpitas. they actually had a mushroom vegan version. it was delicious!!!

here is my take on korean hot pot soup. i had it today for dinner and surprisingly it turned out pretty good... considering that this was the first time i've made it! a very comforting dish on a cold evening.

ingredients:

2 packages of soft tofu
tofu broth seasoning
7 oz enoke mushrooms
1 small package of beech mushrooms
1-3 tsps red chili powder
4 cups of vegetable broth
chopped green onions
sesame oil

directions
1)prep and clean mushrooms. to make sure all the dirt is out, i personally like to soak the mushrooms in water a couple of times until the water is clear. set mushrooms aside.
2) bring vegetable broth and tofu broth seasoning to boil in a medium pot.
3) add tofu and break apart in pot. cook for about 5 minutes.
4) add mushrooms and chili powder. simmer for 3-4 minutes.
5) remove from heat. garnish with green onions and drizzle with sesame oil.

vegan sayote (chayote) guisado

2009-11-15T20:15:00.000-08:00

i grew up on this dish. topped over hot rice, this dish is comfort food to me.

guisa is a general term in ilocano/tagalog that means to saute in tomatoes, onions, and garlic. there are many varations to this vegetable dish. sometimes my parents would cook it using other vegetables like beansprouts or cabbage. pork or shrimp are usually sauteed into this dish as well.

grilled portobello mushroom salad

2009-11-08T21:29:00.000-08:00

this is a basic and versatile grilled portobello mushroom recipe that can be tweaked for any meal.

ingredients:
1-2 portobello mushrooms
salad mix
ailoli sauce with chopped tomatoes
**see previous blog post for aioli sauce recipe**

marinade ingredients:
1/2 cup soy sauce
3 tbs olive oil
1 tbs garlic salt
1-2 tsp red pepper
3 tsp lemon juice
salt and pepper
** prepare marinade in a shallow bowl.**

directions:
1) clean mushroom caps and marinate portobello mushrooms for an hour. i like to place the mushroom cap face up and pour the marinade over it. this way, the marinade soaks in the cap.
2) heat grill on medium heat.
3) when grill is hot, brush with olive oil and grill mushrooms for 5 minutes on each side.
4) slice mushrooms and place over salad mix. top with aioli sauce and chopped tomatoes.

lemon garlic aioli sauce

2009-11-06T22:08:00.000-08:00

Ingredients

*1 cup of veganiaise mayonnaise

* 3 tsp lemon juice
* 1tsp olive oil
* 4-5 minced garlic cloves
* salt and pepper to taste

i used a magic bullet of mix all the ingredients together. you can also use a food processor or blender. chill then serve cold.

grilled artichoke with vegan lemon aioli sauce

2009-11-06T21:05:00.000-08:00

i've never been a fan of artichokes until last year and for that reason, i've never attempted to cook the vegetable unless it came from a can. artichokes can be intimidating to work with because of the way they look.

for dinner, i decided to grill up some artichokes. i was inspired by luna park restaurant in the city. their grilled artichokes were the bomb!

artichoke marinade ingredients:

*4-6 artichokes
* garlic salt
* garlic powder
*red pepper flakes
*black pepper
* 1/4 cup-1/2 cup white vinegar
*1/2 cup-1cup soy sauce
*1/4 cup olive oil

vegan lemon ailoli sauce
*1 cup of veganiaise mayonnaise
* 3 tsp lemon juice
* 1tsp olive oil
* 4-5 minced garlic cloves
* salt and pepper to taste
** mix all ingredients to make sauce**

directions:
1) steam artichokes for 30-45 minutes. how to prepare an artichoke:
http://iowagirleats.wordpress.com/2009/06/02/how-to-prepare-a-fresh-artichoke/
2) while steaming the artichokes, prepare marinade in a shallow dish.
3) after artichokes are steamed, cut them in half and marinate artichokes for 2-3 hours.

4) heat grill on medium high. grill artichokes cut side up for ten minutes then flip artichokes over and grill for five minutes.

my favorite part... peel leaves off and dip into aioli sauce and scrape of the meat with your teeth! enjoy!

polenta spinach bruchetta

2009-10-25T20:17:00.000-07:00

whenever i'm short on time, my go to meals are italian. why? quick and easy. for dinner tonight, i decided to create a dish using some pre-made polenta that i bought from trader joe's. i baked the polenta, topped it off with a simple pomodoro sauce, vegan mozzarella, and sauteed spinach. it turned out pretty tasty.

ingredients-
9-18 oz of store bought polenta or you can easily make your own
12 oz can of diced tomatoes
1/4 diced onions
3-4 cloves of minced garlic
handful of spinach
1/4-1/2 cup of shredded vegan mozzarella
salt and pepper
red pepper flakes
olive oil
cooking spray

directions-
1) pre-heat oven to 400
2) in a medium pot, heat 2tbs of olive oil on medium low heat. when the olive oil is hot, add onions and cook until they are translucent. stir in garlic and cook for about 2 minutes.
3) add the can of diced tomatoes, salt, and pepper. cover and simmer on low.
4) in a separate pan, heat 1tsp of olive oil. add spinach when oil is ready. add red pepper and cook until spinach is wilted. set aside.
5) slice polenta into 1/4 inch and place on a baking pan that has been lightly sprayed with cooking spray. place in the oven and bake for about 10- 15 minutes.
6) take the polenta slices out of the oven and add a 1/2 tsp of the pomodoro sauce on top of the sliced polentas. next, add a pinch of shredded mozzarella and spinach on top of the pomodoro sauce. lastly, garnish each of them with the remaining shredded mozzarella.
7) change tempreture to broil setting, and broil polenta bruchettas for 2 minutes.
** with the remainder of the sauce you can make more polenta spinach bruchettas or have a side of pasta with the bruchettas.**

scrambled tofu sauteed in garlic and tomatoes

2009-10-25T09:27:00.000-07:00

i took a simple egg dish that my dad used to cook me for breakfast and veganized it. it's an easy recipe to make!

ingredients:

8oz of firm tofu
2 green onions, sliced
handful of cherry tomatoes, sliced
3 cloves of garlic chopped
1 tsp olive oil
salt and pepper

directions:
1) heat olive oil on medium heat and saute tomatoes and garlic for about 3-4 minutes.
2) add green onions and crumble in tofu into pan. add salt and pepper to taste and cook for about 5 minutes in order for tofu to soak up all the flavors. be sure to mix tofu while cooking to prevent it from burning. enjoy!

** i served the dish on a fresh bed of spinach and a side of whole wheat toast with vegan butter.**

tofu and french bean quinoa with heirloom tomato cucumber salad

2009-10-18T20:11:00.000-07:00

quinao, pronouced keen-wa, originated in south america and was a staple food of the ancient incas. although quinoa may resemble a grain, it is actually the seeds of a leafy plant. quinoa is a complete protein that consists of 12%-18% protein. below is a recipe that i concocted in my kitchen tonight. for the side dish, i made an simple heirloom tomato cumber salad inspired by a tomato salad i had at lucas in oakland. to your health!

quinoa ingredients:
1/2 cup quinoa (i used trader joe's organic quinoa)
1 cup of vegetable stock
7oz tofu (cubed and browned in canola oil)
french green beans (cut in half)
salt and pepper

directions:
1) place quinoa and vegetable stock in a small quart pot and bring to boil. reduce to simmer and cover. cook for 10-15 minutes.
2) steam french green beans.
3) in a large bowl, toss quinoa, green beans, and browned tofu. add salt and pepper to taste.

tomato heirloom cucumber salad ingredients:
1/2 lbs of heirloom tomatoes, sliced
1/2 lbs of cucumbers, sliced
1/4 of sliced red onions
3tbs red wine vinegar
2tbs of white vinegar
2tbs olive oil
red pepper flakes
salt and pepper

directions-
1) whisk red wine vinegar, white vinegar, salt, pepper, and red pepper flakes in a small bowl.
2) in a larger bowl, combine cucumbers and tomatoes. add vinaigrette mixture to the cucumbers and tomatoes. toss all ingredients together and chill for a minimum of 30 minutes.

vegetable filipino empanadas

2009-10-04T19:43:00.000-07:00

Empanada is a bread or pastry that is stuffed with a meat and vegetable filling The origin of this dish is said to come from Arab countries and introduced to Spain and Portugal. Literally, the term empanada comes from the Spanish and Potugese verb empanar, which means to wrap and coat in bread. I'm pretty sure emapanadas were introduced to the Philippines when Spain colonized us.
source: http://en.wikipedia.org/wiki/Empanada

Filipino emapanadas are usually baked and filled with seasoned ground beef or chicken, onions, vegetables, and raisins. Although, the empanadas in Ilokos Norte are huge, fried, and filled with mongo beans (mung beans), chorizo, and an egg. This empanada is usually eaten with Jufran or garlic vinegar. I've tried these particular empanadas at a street cart vendor near my dad's home town and personally, I like the Ilokano version better. I have yet to try making the Ilokos Norte empanada version... maybe I'll be inspired when Dime and I head back to the Philppines next summer. Yum... can't wait.

Last weekend, my mother in-law showed me how to make her version of empanadas....I just veganized her recipe. I made two versions- vegetable empanadas and pineapple emapanadas. I'm actually not going to publish the pineapple recipe...this was my mother in-laws own creation and I think I'm just gonna keep it in the family. haha.

tofu sizzling sisig

2009-09-26T09:21:00.000-07:00

sisig is a filipino dish that is made of minced parts of a pig's head (ears, nose, cheek, etc.) that is seasoned with calamansi juice and chilli peppers. it is usually served on a hot sizzling platter and eaten as a pulutan (appetizer). anthony bordain actually tastes sisig when he does an episode of No Reservations in the phillippines....check it out on you tube.

i was inspired to make this vegan version of sisig after i had the tofu version at Intramuros in South San Francisco. here's my version of sisig.

vegan puto (filipino rice cake)

2009-09-24T20:33:00.000-07:00

puto is a steamed rice cake that is popular in the philippines. it is usually eaten as a desert but is also eaten with many filipino dishes like pancit malabon and dinuguan. puto comes in many variations ranging from different flavors, shapes, sizes, and colors.

i went ghetto and made my own version of a steamer. i bought a cheap $10 roasting pot and all i did was add a baking rack on top. instant steamer!

granny's pancit bihon...veganized (filipino noodle dish)

2009-09-23T23:46:00.000-07:00

pancit is a filipino noodle dish that has many different variations depending on the way it is cooked, the ingredients, vegetables and the type of pancit or "noodles" used.

the dish i made today is made with thin rice noodles, also known as bihon. pancit bihon is usually cooked with soy sauce, chopped pork, chicken, shrimp, chinese sausage, and vegetables.

today i cooked my granny's pancit. i love her way of cooking pancit bihon. there's something about the way she cooks it, that really brings all the flavors together. in this recipe, i used vegan chicken and vegan shrimp.

vegan snicker doodles

2009-09-22T22:44:00.000-07:00

ingredients

Cookie Dough
13/4 cup all-purpose flour
1/4 cup cornstarch
1 tsp. baking powder
1 stick (4 oz.) vegan margarine, softened
3/4 cup sugar
1/4 cup vanilla soymilk
1 tsp. vanilla extract
Cinnamon Sugar
1/2 cup sugar
3 Tbs. ground cinnamon
1/2 nutmeg (optional)

Directions

Preheat oven to 350°F. Coat baking sheet with cooking spray.
To make Cookie Dough: Whisk together flour, cornstarch, and baking powder in bowl. Beat margarine in separate bowl with electric mixer until soft. Add sugar, and beat until fluffy. Beat in soymilk and vanilla extract 30 seconds or until smooth. Add flour mixture, and beat 30 seconds or until smooth.
To make Cinnamon Sugar: Combine sugar and cinnamon on large plate.
Shape dough into 1-inch balls. Roll each ball in Cinnamon Sugar, and place 1 1/2 inches apart on prepared baking sheet. Bake 10 to 12 minutes, or until cookies look dry on tops and are lightly browned on bottoms. Transfer to wire rack to cool. Store in airtight container.

recipe adapted from:
http://www.vegetariantimes.com/recipes/10369

vegan chocolate chip cookies

2009-09-07T17:23:00.001-07:00

ingredients
2-1/4 cups all-purpose flour
1 teaspoon baking soda 1 teaspoon salt
1 cup Earth Balance*, softened (although Earth Balance is the best, you may use any other non-dairy butter/margarine)
3/4 cup granulated [white] sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
Egg Replacer for 2 eggs**
2 cups (12-ounce package) semi-sweet chocolate chips
1 cup chopped nuts (optional)

instructions

1. Combine flour, baking soda and salt in small bowl.
2. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl.
3. Add egg replacer one at a time, beating well after each addition; gradually beat in flour mixture.
4. Stir in chips and nuts.
5. Drop by rounded tablespoon onto ungreased baking sheets.
6. Bake in preheated 375-degree oven for 8 to 10 minutes or until golden brown.
7. Let stand for 2 minutes; remove to wire racks to cool completely.

recipe adapted from:

http://www.chooseveg.com/vegan-chocolate-chip-cookies.asp

vegan banana nut muffins

2009-09-07T17:02:00.000-07:00

if you don't want to waste those over ripened bananas...turn them into banana muffins!

ingredients

1 3/4 cups whole wheat flour
1 cup sugar 1 teaspoon baking soda
1/2 teaspoon salt
2 very ripe bananas, mashed
1/2 cup vegetable Oil (i used applesauce)
Ener-G equivalent of 2 or 3 Eggs
1/3 cup soy-buttermilk (add 1/3 teaspoon vinegar)

1 1/3 cup walnuts

directions

Preheat oven to 325 degrees F.

Mix flour, sugar, baking soda and salt in a large mixing bowl.

Mix bananas, oil (or applesauce), and buttermilk in another mixing bowl.

Combine the banana mixture with the large bowl containing dry ingredients, and stir well. Add the Ener-G Egg Replacer in now, and stir.

For muffins: line muffin pan with liners, scoop about 1/2 full, and bake for about 30 mins, or until a toothpick in the middle comes out clean.

recipe adapted from:

http://veganmother.blogspot.com/2008/01/banana-bread-muffins.html

boca burger

2009-09-07T13:50:00.000-07:00

there's something about holidays that get me in the mood for bbq. for lunch, my hubby grilled me up a boca burger. i personally like to buy the "flame grilled" boca buger...after i take a bite of this burger, it's like i never gave up meat. i dressed up this burger with tomatoes, onions, vegenaise mayo and soy chedder cheese on a whole wheat bun.

tempeh potato hash

2009-09-06T20:57:00.000-07:00

for sunday brunch i whipped together my vegan version of corn beef hash. instead of using corn beef, i used tempeh, which is made out of soybeans that are packed together into a retangular cake. tempeh is rich in nutrients and has a high source of protein and calcium.

ingredients
2 medium sized potatoes, cubed
4 oz of tempeh
2 tbs of soy sauce
1 cup of cherry tomatoes
1/2 medium onion, chopped
6 stalks of asparagus, cut into 1/4
4 cloves of minced garlic
3 tbs of olive oil
red pepper
salt and pepper to taste

directions
1) in a bowl, crumble tempeh and add soy sauce. mix well and let marinate for 5 minutes.
2) heat olive oil on medium heat. saute onions then add tomatoes and cook for about 3 minutes. add garlic, salt, pepper, and red pepper to taste. continue sauteing for another minute.
3) add potatoes. cover and cook for 10 minutes.
4) add tempeh and asparagus and cook for about 5-8 minutes.

spaghetti alla veganesca

2009-09-01T21:56:00.000-07:00

this is my go to dish when i have no time to cook and exhausted from running 3 miles and going straight to yoga.

i first had spaghetti alla puttanesca at my favorite mom and pop's italian restaurant in fremont. this dish is made with anchovies to give it a unique salty flavor that i love. here is my version of spaghetti alla puttanesca minus the anchovies...hence, "veganesca".

ingredients
4 tbs olive oil
1/2 cup of olives, preferebly without the seed.
3 tbs of capers
12oz can of diced tomatoes, undrained.
4 oz tomato paste
5 cloves of minced garlic
1/2 medium onion, diced
1/4 cup of chopped parsley (save some for garnish)
salt, pepper and chili pepper flakes to taste
1/2 a package of whole wheat spaghetti noodles- cooked, drained and set aside.

directions
1) heat olive oil on medium heat. saute onions for about 3 minutes then add garlic.
2) add olives and capers. cook for about 2 minutes. season with salt, pepper, and red pepper flakes.
3) next, add diced tomatoes (undrained) and tomato paste. cover and simmer on low for 20 minutes. i sometimes i like to add olive juice, which adds a bit of saltiness that is missing from the anchovies.
4) add parsley the last 5 minutes. taste the sauce and if you need to add more flavor feel free to add more salt and pepper.
5) stir in noodles to sauce and garnish with parsley.

spanish onion potato soup

2009-08-31T22:11:00.000-07:00

i love this soup! it's my husband's specialty. he's been surprising me with vegan dinners and this is one of the first dishes he's cooked me. get ready for the the sweet aroma of the garlic, onions and tomatoes to fill your home.

to accompany this dish, i made a green been salad. i thought a cold salad would compliment this soup.

ingredients

1 tbsp olive oil
1 large white onion, thinly sliced
6 garlic cloves, crushed
1 large potato, halved and cut into thin slices
1 tsp paprika
4 oz canned chopped tomatoes, drained
1 tsp chopped thyme
1 1/2 pint vegetable stock
1 tsp cornstarch
salt and freshly ground black pepper
chopped thyme for garnish.

preparation

heat olive oil in a large pan. add the onions, garlic potato and paprika and cook for 5 minutes.
in a separate pot, boil tomatoes, thyme and stock. add potatoes to the pot and simmer f0r 20 minutes on medium-low heat.
add some of the vegetable broth to cornstarch and mix together to form a paste. next, stir the paste into the soup. simmer for 5 minutes, stirring until soup has thickened.
break the potatoes up slightly. sprinkle chopped thyme to garnish.

green bean cherry tomato salad

2009-08-31T11:19:00.000-07:00

i whipped this salad together to go with a spanish potato soup that my husband made for me. this is a crispy refreshing dish that can be eaten alone or as a side dish.

ingredients

2 pounds thin green beans cut into 2-inch pieces (4 cups)
1/4 cup olive oil
2 tablespoons sherry vinegar
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/2 pound cherry tomatoes, halved (2 cups)
Freshly ground black pepper
1/4 tsp parsley

directions

In a large saucepan of lightly salted boiling water, cook the green beans uncovered for 7 to 9 minutes or until tender. Drain and rinse in cold water. In a small bowl, whisk together the olive oil, vinegar, mustard, lime juice and salt. Pour the dressing over the green beans and toss well. Fold in the tomatoes and chopped parsley, then add pepper to taste.
To make up to 2 days ahead, prepare and store separately in the refrigerator: green beans, dressing and tomatoes. Combine up to 3 hours before serving.

vegan pineapple upside down cupcakes

2009-08-15T20:12:00.000-07:00

over the weekend i was in sd hanging out with my family. had a fun time baking pineapple upside down cupcakes with my nieces.

Ingredients

For the batter:
6 Tbs Vegan Butter or Margarine
1/2 cup Vanilla Soy Milk
1 cup Flour (i used whole wheat)
1 1/2 tsp Baking Powder
1/4 tsp Salt
1/3 cup Applesauce
3/4 cup Sugar
1/4 tsp Vanilla Extract

For the topping:
6 Tbs Vegan Butter or Margarine
3/4 cup of Brown Sugar (but I'm sure you could also use a raw/natural sugar)
6 Cherries
1 (20-ounce) can Pineapple Rings

Directions:

1) Heat oven to 350 degrees. Spray oil in each cup of a 12-cup muffin pan.
2) Melt the butter and milk for the batter in a saucepan over medium heat stirring occasionally. When the butter is melted, remove from heat to cool.
3) Meanwhile, prepare the pineapple topping, by putting 1/2 tablespoon of butter into each cup of a 12-cup muffin pan. Evenly sprinkle 1 tablespoon brown sugar over bottom of each cup. Place pan in oven until butter melts (about 3 minutes).
4) Cut the cherries in half, and cut the pineapple rings in quarters. Place a cherry half, sliced side up, in the center of each cup and lay a pineapple quarter on each side. Press the fruit down gently.
5) In a medium-size bowl, combine the flour, baking powder, and salt, and stir with a fork until blended. In a large bowl, whisk together the applesauce, sugar, and vanilla extract until mixed well. Add flour mixture to the applesauce/sugar mixture, and stir until the flour is incorporated. Add the milk/butter mixture and stir well to make a smooth batter.
6) Poor the batter into each cup of the muffin pan. Bake the cupcakes until they are lightly brown, dry around the edges, and pulling away from the pan - about 25 minutes.
7) Transfer the pan to a rack to cool for 5 minutes. Loosen each cupcake carefully by running a butter knife around the edges. Place a cookie sheet over the top, and invert pan, moving the cupcakes to the cookie sheet (pineapple on top...as is an upside-down cake). Cool completely.

** recipe adapted from http://vegweb.com/index.php?topic=28981.0)

10 minute "accidental" spinach soup

2009-08-13T22:11:00.000-07:00

getting ready for our trip down to sd for the weekend and cleaning up the apt before we leave... i realized that i hadn't eaten dinner yet and it was already 9pm. my quick and easy go to meals are usually pasta dishes or trader joe fixtures. this is what i usually turn to for dinner during my mon-thurs work week.

tonight i was craving for pasta. i decided to cook a simple vegan pesto spaghetti. as i was cooking, i wanted to add some veges to the pasta. i noticed i had a bag of frozen spinach in my freezer. i chopped up some garlic and sauteed a half a bag of frozen spinach. instead of adding the spinach to my pasta... i randomly decided to create some kind of spinach soup. earlier this evening i came across a can of tomato paste as i was cleaning out my pantry and figured i can use that as a base. when i walked into the pantry to grab the tomato paste, i saw a can of trader joe's tomato bisque soup.... perfecto! my accidental spinach soup was born.

ingredients
3 cloves of minced garlic
1/2 cup of sliced white onion
1 tbl of olive oil
2 cups of vegetable broth
10 oz frozen or fresh spinach
1 80z can of trader joe tomato bisque soup
a pinch of the following- thyme, oregano, red pepper flakes.
salt and pepper to taste
parsley for garnish

directions:
1. on medium heat, saute garlic then add spinach.
2. add vegetable broth and the rest of the ingredients. simmer on medium heat for 10-20 minutes.
3. add salt and pepper to taste. garnish with parsley and vegan parmesan cheese.
4. enjoy

variations:
* use a can of diced tomatoes or tomato soup instead of tomato bisque.
* add beans, potatoes, carrots, etc. be as creative as you want! this is a pretty versatile soup.

**vegan pesto spaghetti also show in photo**

korean kalbi tofu & korean mung bean sprout side dish

2009-08-07T21:12:00.001-07:00

when i used to eat meat, i LOVED LOVED LOVED korean bbq and all the different side dishes (banchan) the meal would come with. korean grilled dishes is known as kalbi and is usually marinated beef ribs that are grilled on an open fire. for dinner tonight, i had my version of kalbi. the only thing this dish is missing is kimchee of course!

kalbi ingredients
8 oz of tofu
2 tbs brown sugar
3 tbs shoya soy sauce
2 tbs toasted sesame seeds
1tbs sesame oil
2 tsp minced garlic
1 tbs rice vinegar
2 tbs chopped green onions
2 tbs chopped ginger
1 tsp pineapple juice

Directions:

cut tofu into 1/4 inch slices and place in a large mixing bowl or large zip lock bag
Prepare the marinade in a separate bowl. mix together all of the ingredients.
pour marinade and evenly cover tofu. leave in refrigerator and marinade for 2-5 hours.
cook on a skillet, grill, or pan fry. i usually cook the tofu for about 2-3 mins on each side.

korean mung bean sprout ingredients
4 cups of bean spouts
5 cups of water
2 tbs chopped green onions
1 tbs minced garlic
1 tsp sesame seeds
1 tbs sesame oil
1 tsp kosher salt

directions

boil water in a pot. add bean sprouts and cook for 4-5 mins.
strain bean sprouts and run through cold water 5 times
squeeze out excess water and place in a mixing bowl.
add all the ingredients and mix well. i like to use my hands to mix everything all up.
chill and serve as a side dish.

afritada with tofu strips (filipino stew)

2009-08-05T20:52:00.001-07:00

** photo taken with my iphone...please excuse the blurriness.**

afritada is a filipino dish that reminds me of a stew. it's usually made with chicken or beef. after taking a bite out of this dish, you can definitely taste the spanish influence on philippine cuisine.

this is my version of a vegan afritada. instead of using chicken or beef, i used tofu instead. you can incorporate the tofu into the dish or on the side as i did...OR not at all!

sauteed bok choy

2009-08-04T16:07:00.000-07:00

a quick and simple dish that will definitely fill you up.

ingredients:
2 bundles of fresh bok choy
3 gloves of minced garlic
1 1/2 tbl of vegetarian stir fry sauce
2 tsp of peanut oil
1 tbl water
salt and black pepper (you can also use chinese 5 spice)

1) heat peanut oil and saute minced garlic on medium heat for about 30 secs.
2) add bok choy, vegetarian sauce and water. stir fry for about 3 mins. add salt and pepper to taste.

** note**
you can purchase vegetarian stir fry sauce at any asian supermarket. i used the lee kum kee brand.

szechuan hot and sour soup

2009-08-04T15:37:00.000-07:00

last night for dinner i was craving soup. i was looking in my Vegan Planet cook book and hot and sour soup sounded yummy. my meal needed another dish. i figured i'd stick to with the chinese dish theme and cook something easy...sauteed bok choy...yup, quick and simple.

hot and sour soup
** adapted from vegan planet cookbook**

ingredients:

1/2 cup of shitake mushrooms
1 cup of canned or fresh sliced bamboo shoot
4 tsp peanut oil
8 oz extra firm tofu, drained and cut into strips
2 garlic clove
1 tbl minced ginger
4 cups of vegetable stock
2 tblspn soy sauce
2 tblspn rice vinegar
1/2 tsp sugar
2 tsp chili paste (i like my soup spicy)
1 tsp of cornstarch dissolved in
2 tsp of water
1 tblspn sesame oil
2 tbl chopped scallions
1 tbl chopped cilantro
salt and black pepper

directions:
1. in a large pot, heat 2 tsp of peanut oil and cook tofu until golden brown on both sides, and set aside.
2. in the same pot, heat the remaining 2 tsp of peanut oil(medium heat) and saute garlic and ginger for 30 secs.
3. add stock, soy sauce, vinegar, sugar, and chili paste. bring to boil over high heat then reduce to medium to simmer.
4. add tofu, bamboo shoot, and mushrooms and simmer for about 5 mins.
5. remove pot from heat and add the remainder of the ingredients- sesame oil, scallions, cilantro, and salt and pepper to taste.

thai salad with peanut dressing

2009-08-04T15:26:00.000-07:00

dressing

3 tablespoons water
2 tablespoons rice wine vinegar
1 tablespoon chopped green onion
1 tablespoon reduced-fat peanut butter
1 tablespoon low sodium soy sauce
1 teaspoon grated peeled fresh ginger
1 teaspoon hot sauce (Sriracha Rooster sauce)
1 teaspoon dark sesame oil
2 teaspoons dry roasted peanuts

to prepare dressing, combine the first 8 ingredients in a blender; cover and process until smooth. add peanuts; process 10 seconds.

salad

2 cups mixed baby greens
1/2 cup fresh bean sprout
2 tablespoons vertically sliced red onions
2 tablespoons fresh mint leaves
2 tablespoons fresh cilantro leaves

to prepare salad, divide greens and remaining ingredients evenly between 2 serving plates. drizzle each salad with 1/4 cup dressing.

**note: recipe adapted from recipezaar.com**

grilled "fish" with lemon pine nut sauce

2009-04-28T21:21:00.000-07:00

making sure that i get enough protein throughout the week,
i usually snack on nuts mid day. what inspired me to make this dish was experimenting with incorporating nuts into my dishes. since i've recently become a fan of pine nuts, i thought this would be a good time to play with them in my food.

vegan "fish"
1/4 tsp paprika
1/4 tsp garlic salt
kosher salt and pepper to taste
olive oil
two lemons
2 tbls vegan mayonnaise
1/2 tsp vegan butter
4-5 stalks of parsely
5 cloves of minced garlic
3 tbls of toasted pine nuts- toast raw pine nuts on medium heat for about 2-3 mins until golden brown. constantly stir pine nuts to avoid burining them.

*grilled fish*

1) in a shallow bowl, marinate "fish" for 30mins in the following ingredients-- paprika, salt, pepper, garlic powder, and lemon juice (1 whole lemon).

2) grill fish for about 3 mins each side.

*lemon pine nut sauce*

1) blend the following ingredients until it becomes a creamy consistency- parsley, mayonnaise, minced garlic, salt, pepper, 2 dashes of paprika, 2 dashes of garlic powder, toasted pine nuts , lemon juice (1 whole lemon), 2- 3 tbls of olive oil.

**shown in photo**
chinese broccoli sauteed in olive oil, minced garlic, and onions.

jufran glazed "chicken" chunks

2009-04-22T20:40:00.000-07:00

Jufran is the filipino version of American "ketchup". It is also known as banana ketchup or banana sauce. Unlike the typical American ketchup that is made with tomatoes, Jufran is made with smashed banana, vinegar, sugar, and spices. I use this "ketchup" with all types of foods. It especially goes well with fried chicken!

Ingredients:
soy "chicken" chunks
1/4 cup jufran banana sauce
1/2 cup of pineapple juice
1 tbs cornstarch
salt and pepper to taste
garlic powder

1) season "chicken" chunks with salt, pepper, and garlic powder. Pan fry and set aside when in stainer when finished.

2) in a small pot, simmer jufran sauce, pineapple juice, and cornstarch on medium low heat for about 8 minutes. wisk sauce occasionally as it simmers.

3) arrange "chicken" chunks on serving platter and pour jufran glaze over "chicken".

**shown in photo**
steamed asparagus and sliced tomatoes.

garlic mushroom fettuccine

2009-04-21T20:38:00.000-07:00

White wine pasta sauce always makes the difference!

7 cloves of crushed garlic
6 medium sized portobello mushrooms sliced
half of a lemon
10 kalamata olives- chopped
1 vegetarian bouillon cube
2/3 cups of white wine
whole wheat fettuccine noodles (half of a package)
olive oil
red chili flakes
flat leaf parsely
1 tbs of vegan butter
olive oil
vegan parmasean cheese

1) Boil water and cook fettuccine noodles. Drain and set aside when cooked.

2) In a large skillet, saute crushed garlic and chopped olives in olive oil and butter on medium heat for 2 minutes. Next, add the portobello mushroom slices and let cook for about 1 min. Add salt, pepper, chili flakes, and lemon juice to taste. Add 2/3 cups of white wine and 1 vegetarian bouillon cube. After about 2 minutes, turn down heat to low and simmer for another 4 minutes.

3) Add cooked fettuccine noodles to sauces and cook for about 2 minutes on medium heat.

4) Garnish with whole olives, vegan parmesan cheese and flat leaf parsley.

**shown in photo**
steamed brussel sprouts.

"fish" tacos

2009-04-14T20:41:00.000-07:00

fish tacos are bomb in san diego! the crunchiness of the beer battered fish and the crispiness of the shredded cabbage folded in a soft corn tortilla...yummmmm.

playing with leftovers is a creative, fast, and easy way to crank out a meal when you just don't have the time to cook. yesterday, i made tofu katsu for dinner. with the left over panko breaded tofu, i decided to make some san diego "fish" tacos for dinner.

fried panko breaded tofu
corn tortillas
pico de gallo
cilantro
lime

vegan tartar sauce- mix the following ingredients together
1 tbls vegan mayo
1 tbls relish
1/2 tsp mustard
salt and peper to taste
1/2 tsp lime juice

1) Place friedtofu pieces on warmed corn tortillas, add tartar sauce, a little shredded cabbage, pico de gallo, lime juice, and salt and pepper to taste. garnish with chopped cilantro

**shown in photo**
trader joes vegetarian refried beans topped with shredded soy chedder and jack cheese.

tofu katsu

2009-04-13T19:50:00.000-07:00

tonkatsu is a breaded deep fried pork cutlet popular in japanese cuisine. here's my vegan take on this deep fried goodness...

1 package of firm silken tofu
1-2 cups of corn starch for coating
3 tbls of egg replacer
2 cups breadcrumbs (panko)
canola oil for deep frying
shredded white cabbage, for garnish
Lemon wedges, for garnish
Tonkatsu sauce

1) slice tofu 1/4 of an inch thick. you should be able to get about 10 slices from a 14oz package. lightly coat each individual tofu slice with cornstarch on both sides. dip each tofu slice into egg replacer mixture making sure that the tofu is coated thoroughly but not dripping. finally, roll each tofu slice in the panko bread crumbs.

2) heat canola oil in a large frying pan to about 350 degrees. fry the tofu pieces until they turn crisp and golden brown on both sides.

3) serve with lemon, cabbage, and tonkatsu sauce.

* *shown in photo** cabbage is shown with a creamy ginger sesame vinaigrette sauce. to make this i simply mixed 1tsp of ginger sesame vinaigrette with a 1tsp of vegan mayo (veganaise).

itallian stuffed pepper

2009-04-11T21:39:00.000-07:00

i found this recipe in a mediterranean cookbook. this recipe calls for zucchini and mushrooms for the stuffing. since i did not have those vegetables on hand, i used what i had in my fridge... sqaush.
** recipe adapted from Mediterranean: 500 Best-Ever Recipes**
2 bell peppers sliced in half lengthways and deseeded.
1 half red onion sliced
8 oz of large diced squash
1/4 cup of tomato puree
3-4 garlic cloves (crushed)
1 medium sized tomato diced
crushed red pepper
italian flat parsley
fresh basil leaves
soy mozzarella cheese
olive oil
salt and pepper to taste
vegan parmesan cheese

1) preheat oven to 350 degrees. in a sauce pan, heat 2 tsp of olive oil and saute garlic, onions, and tomatoes. add the sqaush and 1/2 cup of water. cover and cook over medium heat until squash is cooked half way. add tomato puree and parsley and let simmer on low for 8 minutes.

2) place peppers cut-side up in a shallow baking dish and fill pepper with squash vegetable mixture. top vegetable mixture with shredded soy mozzerella cheese.

3) bake with for 20 minutes and garnish with basil and vegan parmesan cheese.

**shown in photo** a simple angel hair marinara pasta.