I know this post isn’t food, but I’m giving away this book! Paperbook. Free. Send me your mailing address via MM. First serve. :)
Cheapo quinoa and black beans
If you are looking for a cheap vegan food, this dish would be perfect. It had quinoa, black beans, onion, and carrot. It was seasoned with paprika, ground black pepper, crushed red pepper, and pink Himalayan salt. You can make any changes if you wish. Some people complain about vegan products being so expensive. Well, if they haven’t bought fake meat, non-dairy products, canned ones, prepared products, frozen products, etc., then the rest of vegan products (fresh produce and pantry staples such as whole grains and dried legumes) are pretty much cheap.
Scrambled ackee
I go to my corner store on my street often. Canned ackees (pic) needed love. They did look lonely on a shelf next to the cashier. I decided to google what ackees were and vegan ackee recipes. Scrambled ackee seems popular so far I have found. I made up my own recipe. So, I ran to buy the canned ackee. I want to try everything that I have not tried before, you know? I did not realize that canned ackee was quite expensive. It cost $9.99 a can. Must I tell you… it was worth it. It does resemble egg yolk. Its texture is very delicate. I put it at the end of the cooking. I let it absorb the liquid in a pot for a few minutes. I carefully folded in the pot. I didn’t want to break ackee into mashed one. This dish was amazing. I enjoyed every bite of it. I loved it. Mmm.
Ingredients: olive oil, chopped onion, chopped red bell pepper, chopped carrot, chopped grape tomatoes, cooked black beans, fresh cabbage, ground black pepper, crushed red pepper, paprika, pink Himalayan salt, and canned ackee
It would make a great filling for burritos, wraps, etc.
Pulled Pork Barbecue
Oh please. You thought I would eat meat again. Over my death. I came across http://youtu.be/6ep4n8oueTI and I had to try it out. I could not believe how good it was! I made some adjustments while I was doing this recipe. I took a shortcut by getting a bottle of vegan BBQ from Annie’s. I know it’s a bit expensive, but I don’t use spices everyday. So, this dish is definitely something I will make on special occasions. I found the canned young green jackfruit (pic) from Asian markets. I did not bake. I do not have a slow cooker / crockpot. I just did it on my stove. The BBQ jackfruit was done when they became tender— you could see them pull apart and the BBQ sauce became so thick / sticky. Make sure that the jackfruit and the sauce marry together well. I served beautiful jackfruit with steamed cabbage leaves. I did not know why I put Dijon mustard next to them. I found myself not needing any condiments to put on at all. They were already tasty. Nom-nom!
Ingredients for BBQ jackfruit: olive oil, onion, pink Himalayan salt, ground black pepper, young green jackfruit, and vegan BBQ sauce
Ingredients for steamed cabbage leaves: filtered water, cabbage, and pink Himalayan salt
Mashed sweet potato and caramelized onion
Craving some starchy vegetable, I had to get fresh sweet potatoes. I cut small pieces because they would cook fast. How could I resist adding beautiful greens to this dish? Fresh collard greens are one of my staples. Less than 5 ingredients. Water and s / p don’t count. :P It took me no more than 20 minutes including prepping, cooking, and cleaning. Fresh avocado was a nice finish to serve. Whole food. Real food. Simplicity. Clean palate. Mmm!
Ingredients for mashed sweet potato: filtered water, sweet potatoes, pink Himalayan salt, and ground black pepper
Ingredients for collard greens and caramelized onion: olive oil, onion, pink Himalayan salt, ground black pepper, and collard greens
Healthy stir-fry quinoa
Quinoa is one of superfoods. It is a seed, not a grain. It is gluten-free! It does contain the most of all the amino acids. Pairing it with beans would complete all the amino acids. Quinoa is rich in nutrients. Give it a try! :) I loved this dish. It looked so festival. Colorful. Healthy. Vegan. Nut-free. Soy-free. With so much love. Nom-nom!
Step 1: Filtered water, quinoa, kale, pink Himalayan salt, crushed red pepper
Step 2: Olive oil, onion, carrot, garlic, zucchini, red bell pepper, orange bell pepper, yellow bell pepper, pink Himalayan salt, ground black pepper, paprika
Step 3: Avocado
Go Vegan
I know you are worried about getting enough nutrients especially Vitamin B12. I don’t worry. I know I get good nutrients. It’s very important to educate yourself. Vitamin B12 is available in vegan supplements and fortified products. I had a plain coconut yogurt that contained Vitamin B12. This yogurt went well with blueberry, banana, and chia seeds. Yum!
Coconutella
Get it? It’s coconut nutella… ! Well, it doesn’t have hazelnuts. :P I’m going to make a spread on vegan gluten-free carbo for a midnight snack. I’m already drooling with rabies. ;)
Raw collard wraps
I can’t believe that they were so good. I think it’s Laver (seaweed (salty)) and Krinkles (dates (sweet)). Finally, I found a place for Laver. Haha. They went well with raw collard wraps. I soaked Laver in raw apple cider vinegar. I pureed dates as a sauce. The rest of the filling is fresh carrot and fresh zucchini. No, I didn’t steam, boil, or cook collard greens at all. Yummy.
Baked mac & cheese (or casserole?)
I had been carving for mac & cheese… because one of my non-vegan roommates seem eating mac & cheese frequently. I finally did it. I added pretty veggies to my own vegan mac & cheese. Think of having a rainbow on your plate. Instead of buying expensive vegan processed cheese products, I wanted to do something with a canned coconut milk— coconut cheese sauce. YEAH! The result… I loved the hint of coconut in this cheese sauce. I do not need to remind you that I am a coconut lover. :P I have to say… this is the best baked mac & cheese ever I have eaten in my life. Smoky. Zing. Cheezy. I picked up each flavor of coconut, broccoli, garlic, mushroom, red bell pepper, lemon, onion, and garlic while I was savoring every bite. I could not stop eating until it was gone. Not overcooked or undercooked. Just perfect. Look at the vibrant… colorful… proof in this picture! How would you not eat it?! Yummy!
Vegan. Soy-free. MSG-free. Gluten-free. Nut-free (if you don’t count coconut for nut).
Ingredients for sauteed mushroom: olive oil, fresh onion, fresh oyster mushroom, fresh red bell pepper, fresh garlic, pink Himalayan salt, and ground black pepper
Ingredients for coconut cheese sauce: canned coconut milk (just take cream), fresh lemon juice, pink Himalayan salt, nutritional yeast, liquid smoke, and some of sauteed mushroom
Ingredients for mac and cheese (or casserole): al dente quinoa pasta (cooked completely while being baked), fresh broccoli, coconut cheese sauce, and the rest of sauteed mushroom
