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The Good Karma Diet: Giveaway!

The Good Karma Diet Giveaway - Ends 5/31  | www.thatwasvegan.com

I ❤️ being vegan, and chances are (since you’re reading a vegan blog) so do you! We know in our hearts that we’re doing the right thing, but it can still be difficult to quantify just how right it is… 

Well, not anymore, thanks to Victoria Moran! Her newest book, The Good Karma Diet, breaks it all down for us – how eating ethically is not only a powerful way to stay healthy, it also gives you good karma! 

I started reading this book Saturday morning and couldn’t put it down. It has recipes, it has a great history on veganism, and it’s well written. It pulls you in. My best part are the individual stories of people who’s karma (and life!) has been improved by their food choices. Wonderful, feel-good stories.

Everything about this book is designed to either confirm your choice to be vegan, or, if you’re still hedging, to help you make the choice to go all the way. I’ve already loaned my copy to a friend who has been considering veganism (I think it will convince her!), and I’m already planning who else I’ll lend it to when I get it back. 


 The Giveaway

One lucky reader will win a copy of The Good Karma Diet by Victoria Moran! To enter, leave a comment below: What’s your very favorite thing about being vegan? For me it’s knowing that I’m helping animals! You can also score extra points with Twitter. Contest ends May 31st at midnight (mountain time). One winner will be chosen at random and announced the following day. Be sure and log your comment into the Rafflecopter to make it count! Open to residents of the US only. Good luck!

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*I was provided free product to review, but the opinions are 100% mine!

{ 13 comments }

Tex Mex Sweet Potatoes | www.thatwasvegan.com

My obsession with baked potatoes continues… This week it just happens to be sweet potatoes. Specifically, Tex-Mex Sweet Potatoes with beans and corn and jalapenos! I also realized that I never posted my May reading round-up, so I’ve added it down at the bottom, if you’re interested.

But first we’re gonna talk taters! Baked potatoes are so comforting and healthy and delicious and you get to decide how simple or complicated the toppings are. Here, for example, I went with:

  1. A sweet potato, microwaved for about 5 minutes
  2. Half a can of “chili seasoned” black beans
  3. A heaping half cup of sweet corn, and
  4. One jalapeno
  5. Salt

Truly, that’s all that’s in there! You could make a bit more decadent, sure, by adding some vegan butter or cheese, but I was like eh, why bother? 

This potato was perfect in it’s simplicity, so why mess with a good thing?

Tex Mex Sweet Potatoes | www.thatwasvegan.com

There’s seriously no actual recipe for this one. Bake your potato (or be lazy like me and probably die someday of microwave-induced brain tumors, it’s your call), heat your beans and corn, and dice up some jalapenos. If you’re using the chili beans, the only seasoning you’ll really need is a little salt. If your beans aren’t seasoned already, I’d go with cumin and chili powder and salt and maybe a little garlic! 

Tex Mex Sweet Potatoes | www.thatwasvegan.com
Reading with Intention, May 2015 | www.thatwasvegan.com

I didn’t read a ton in April, but here they are!

  • Loving Frank by Nancy Horan … I’m a huge fan of Frank Lloyd Wright’s work, and of his love story with Mamah Borthwick Cheney. There’s just something about star-crossed lovers that always gets me! I had read this book years and years ago, maybe when it first came out. It’s very sad. This time around it really made me wonder what the universe was up to with them. I don’t want to give away the ending… but it’s dark. 
  • Where Men Win Glory: The Odyssey of Pat Tillman by Jon Krakauer …  This book was okay but I just didn’t love it the way I usually love his books. Very sad story though! Especially the fact that he was doubling back to save his own brother when he was shot!
  • The Monopolists: Obsession, Fury, and the Scandal Behind the World’s Favorite Board Game by Mary Pilon … This was a great book! It’s not surprising that the board game business (being just that… a business) is a patriarchy, but I was surprised by the lengths these men went to screw over the woman who actually created the game – to steal the fame and money. It was maddening, but a great read.
  • The People Who Eat Darkness: The Fate of Lucie Blackman by Richard Lloyd Parry … I read a post of Jezebel’s Fly Girl about Tokyo’s sex industry, and the writer mentioned Lucie Blackman. A commentor pointed to this book as a great way to read more, which I did. She was a young British woman who moved to Tokyo with a friend to make some easy money being a hostess (basically a modern day geisha, not a prostitute) and was murdered. This book is the story of her life and the investigation and trial that followed. As someone who moved away at that same age and also made some questionable choices, I found the story very touching. 
  • Gray Mountain by John Grisham … Living in an energy-producing state is great and all, but after reading this I’m really glad I don’t live in a state with mountain top removal. This was a pretty good book, although I didn’t much care for the end. If you like Grisham though, it’s a good sort of mindless read. 
  • Stuffocation by James Wallman … Didn’t get to read it, bummer! It came available from the library at the exact same time as 3 other books and I just ran out of time. Maybe it’ll show up on the list again later in the year…
  • The Murder of Marilyn Monroe: Cased Closed by Jay Margolis … Worst. Book. Ever. Don’t read. Awful. Blech.

Books for May 2015

 

  • Pioneer Girl: The Annotated Autobiography by Laura Ingalls Wilder, Pamela Smith Hill … I am BEYOND excited to read this book. I’ve been withering away on the library waitlist for what feels like YEARS, but finally it’s in my grubby little hands :) 
  • Revival by Stephen King … Yes. More mass market fiction. Stop looking at me that way! 
  • Fingersmith by Sara Waters … After reading The Paying Guests a few months back, I’m excited to read more by Waters. This one is about a young girl, raised by thieves (“fingersmiths”) who takes off on a plot to rob one innocent victim blind. I’m guessing her morality stops her? 
  • Spinster: Making a Life of One’s Own by Kate Bolick … Ahh the pitfalls of being a single woman over 30. Being asked when you’re finally going to get married is sort of like us vegans being asked where we get our protein from. Ugh. This book has already raised quite a few hackles in the literary community, so I’m curious to see what all the fuss is about! 
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Pastariso Vegan Mac Uncheddar = Yum

Pastariso vegan mac uncheddar | www.thatwasvegan.com

I firmly believe that in order to live a full and happy life, you have to say “yes” as often as possible. To new experiences, to new adventures… and always to new brands of vegan mac n’ cheese. So when I got an email asking if I’d like to try Pastariso’s new vegan m-n-c, I said HELL YES! 

It was delicious and creamy, and of course easy to make. I imagine that if I had children, I’d want to keep a case of this stuff in the pantry. Okay, I kind of want to anyway, just for me haha!

Pastariso vegan mac uncheddar | www.thatwasvegan.com

Vegan products have come so far in the last couple of years, and Pastariso is no exception. Delicious! You can buy it online at Vegan Essentials, Vegan Store, and Amazon, just to name a few, and if you’re lucky enough to live near a Sprouts, it’s available there as well!  

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Tibetan Enchiladas | www.thatwasvegan.com

Once upon a time in, like, 2010, I discovered a blog called Vegan Thyme.  I loved reading about Kelly’s dogs and adventures in the kitchen, and while poking around her old recipes, I discovered something called Tibetan Burritos.  They were her version of a recipe from one of the Moosewood cookbooks, and while I can’t speak to the accuracy of their name, I can tell you this: They are freaking delicious. I’ve made them a few times a year ever since, which is pretty rare for me. 

Also, interesting fact, every time I make them I cut one of my fingers pretty badly while chopping cabbage. It’s not the recipe’s fault, of course. It probably has more to do with the fact that it’s a dish that takes a bit longer to make so I usually save it for a weekend night which means I’m probably pretty sauced while making it. Perhaps booze and knives don’t mix?? Okay, but anyway… I’ve been on a corn tortilla kick lately (used to hate them, now I love them, cannot explain) so I decided to switch things up a little bit and turn the burritos into enchiladas. Vegan Tibetan Enchiladas, to be exact.  Full of seitan, cabbage, carrots, bell peppers, celery, and onions. And Daiya cheese. 

Tibetan Enchiladas | www.thatwasvegan.com

So flavorful! Cumin, ginger, paprika, thai chili paste… and I used my own yummy chicken-style seitan, which I cannot recommend enough. Love that stuff. There’s also a whole mess of green enchilada sauce in there, another personal favorite of mine. And while there is quite a bit of chopping involved, once the baking dish is in the oven, you have 30 minutes to drink clean the kitchen up, so by the time you’re ready to eat, you can just relax!

Tibetan Enchiladas | www.thatwasvegan.com

It also make excellent leftovers. Oh! And I didn’t cut my finger this time. Perhaps because I made it on Saturday morning, alcohol-free? Or maybe it was just because I was SO motivated to get tons of cooking and cleaning and DIY stuff done this weekend. I made two recipes from a new cookbook for an upcoming review and giveaway, plus I made chocolate chip banana bread- also as part of a review, and I even created a new smoothie recipe that tastes pretty much like dessert. And it’s what I’m having for breakfast this morning, which I consider a win. 

And speaking of this weekend… My friend Denise and I went to a meetup with Vegan Life Colorado, one of Denver’s vegan groups, on Friday night. You guys, it was an All-U-Can-Eat vegan pizza buffet! I can still barely believe such a wonderful thing even exists, but it does. 

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We weren’t sure what to expect… I was thinking maybe there would be 3 or 4 varieties of pizza… but there were more like 10-12! Denise and I each ate 8 slices, of which we are both very proud. Many of the slices were smaller, so it’s not like we actually ate 2 large pizzas… but we did eat a lot!

I wish I had better pictures but I was really more focused on chewing…

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My first plate: Buffalo chick’n (made with Beyond Meat), and BBQ jackfruit with pineapple and jalapenos! All the pizzas that had mozzarella used Daiya.

My second plate: From left to right- Chick’n and spinach and cheese, then an India curry with potatoes and peas and peppers, and then kale and cashew cheese.

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After that I stopped taking pictures. I can’t even remember what the other 3 pieces were. One was a tiramisu dessert pizza (yum!), and one was a sort of french dip. The other one is lost to my poor memory. 

The buffet was at the Bonnie Brae Tavern which is obviously my new favorite place in the world! They don’t have vegan pizza on their regular menu (yet!) but they host this buffet once a month because Chris, a member of the family who owns the tavern, is vegan. Unfortunately I’ll be out of town for the June buffet but I will absolutely be there for the one in July. Any Denver area readers are encouraged to come as well! 

And on that note, I’ll leave you with the recipe for the enchiladas. They’re not a vegan pizza buffet, but they are delicious!

Tibetan Enchiladas | www.thatwasvegan.com

 


 

Tibetan Enchiladas
Serves 6
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Ingredients
  1. 1 loaf seitan (2 if you want a "meatier" enchilada)
  2. 1 tablespoon oil
  3. 1 small sweet onion, sliced thin
  4. 2 cloves garlic, minced
  5. 1" fresh ginger, grated
  6. 1/2 small green cabbage, sliced thin
  7. 2 carrots, shredded
  8. 2 stalks celery, sliced
  9. 1/2 bell pepper, chopped
  10. 2 teaspoons Sambal Oelek
  11. 1 teaspoon paprika
  12. 1.5 teaspoons cumin
  13. 1/2 teaspoon salt (or more to taste)
  14. ~1/2 bag Daiya mozzarella shreds
  15. 20oz can green enchilada sauce, halved
  16. 10-12 small corn tortillas
Instructions
  1. Preheat oven to 350, and spray an 11x7 baking dish with non-stick. Set aside.
  2. Heat the oil in a large frying pan over medium/high heat. Slice the seitan in half lengthwise, then into thin slices. Fry just until a little brown and crispy. Remove from the pan and lay on a paper towel covered plate.
  3. In the same pan, water-saute the onion and garlic for about 3 minutes, then add the cabbage, carrots, bell pepper, chili paste, and all seasonings. Continue to saute for another 5-6 minutes. Add more water if you need it, but the cabbage will release a lot of moisture on it's own. Add the celery, the seitan strips, and about half the Daiya (approximately a quarter bag). Turn of the heat but leave the pan on the stove so the cheese will melt in.
  4. Spread a couple tablespoons of the enchilada sauce on the bottom of the baking dish, then add a layer of tortillas, breaking them in half as needed to get full coverage. Follow with half of the cabbage mixture and more enchilada sauce (you're saving half of it for the top layer). Repeat the tortillas and cabbage and sauce, then add a final layer of tortillas. Cover with the other half of the Daiya and the remaining enchilada sauce.
  5. Cover with foil and bake for about 30 minutes. If the cheese isn't fully melted let it sit under the broiler for a minute or so at the end. Let cool a little before serving.
Adapted from Vegan Thyme
Adapted from Vegan Thyme
That Was Vegan? http://www.thatwasvegan.com/
{ 6 comments }

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This giveaway is closed. Legumes and beans and tofu, oh my! That’s right, tons of plant-based protein, all covered in one handy book! And one of YOU lucky readers is going to get a free copy of The Great Vegan Protein Book by Celine Steen and Tamasin Noyes! 

I receive a lot of cookbooks to review and I’ll admit that I feel a bit ambivalent towards some of them, but not this one! I actually had trouble deciding which recipe to try first, but being the lover of both animals and whimsy that I am, I chose to go with the Unicorn Tacos… (please pardon the cell phone pictures… and also, why aren’t you following me on instagram yet?)  

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Seitan, flavorful cabbage, and a delicious (and easy to make sweet n’ spicy sauce) all combined into the perfect taco!  I didn’t stick the recipe exactly (I used my own seitan, and corn tortillas because I already had some), but it’s now one of my favorite taco recipes! And, lucky you guys, the publisher let me share the recipe with you – it’s at the end of the post!

I also made the BBQ Lentils, with brown rice. I’m a huge fan of BBQ sauce (one of the greatest joys of my vegan life was discovering that so many bbq joints in Denver serve tofu!),  but I had never thought of putting in on lentils. Brilliant! 

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The recipe includes a homemade BBQ sauce with is SO MUCH BETTER than bottled, but of course that’s one of those things you can easily cheat on to save time. There are carrots and onions in there, and I added a few bits of diced jalapeno because I had half of one sitting in my fridge begging to be eaten, and because I like a little heat with my bbq. It was delicious, and I can’t wait to eat the leftovers for lunch today. 

Now for the giveaway (and don’t forget to scroll down for the Unicorn Taco recipe!)…


 The Giveaway

One lucky reader will win a copy of The Great Vegan Protein Book by Celine Steen and Tamasin Noyes! To enter, leave a comment below sharing what your favorite vegan protein is… BBQ tofu? Stir-fries full of lentils and veggies? Twizzlers Edamame? You can also score extra entry points with some fun Twitter options. Contest ends May 24th at midnight (mountain time). One winner will be chosen at random and announced the following day. Be sure and log your comment into the Rafflecopter to make it count! Open to residents of the US, Canada and the UK!

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Unicorn Tacos
Yields 4
To the best of our knowledge, these are a Cleveland thing that originated at Deagan’s in Lakewood, Ohio. Sweet (or not so sweet, as you prefer) chili-garlic sauce tops a crisp slaw and grilled seitan strips. For a sweeter sauce, add an additional tablespoon (12 g) sugar. Save any extra sauce in a covered container in the refrigerator for up to 1 week.
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For the sauce
  1. 3 tablespoons (36 g) sugar
  2. 3 tablespoons (45 ml) seasoned rice vinegar
  3. 2 cloves garlic, minced
  4. 1/2 teaspoon onion powder
  5. 1/2 teaspoon fine sea salt
  6. 1 tablespoon (15 g) sambal oelek, or to taste
  7. 3 tablespoons (45 ml) cold water, more if needed
  8. 1 tablespoon (8 g) cornstarch
For the tacos
  1. 3 cups (210 g) shredded cabbage
  2. 3 tablespoons (21 g) grated carrot
  3. 2 tablespoons (12 g) minced scallion
  4. 3 tablespoons (42 g) vegan mayonnaise
  5. 1/2 teaspoon Dijon mustard
  6. 8 ounces (227 g) Kind-to-Cows Seitan (page 138)
  7. Salt and pepper
  8. Nonstick cooking spray
  9. 4 (8-inch, or 20 cm) soft flour tortillas
Instructions
  1. To make the sauce: Whisk the sugar, vinegar, garlic, onion powder, salt, and sambal oelek in a small saucepan over medium heat. Cook for 3 to 4 minutes until the sugar is dissolved and the mixture comes to a boil. Whisk the water and cornstarch together in a small bowl, and then pour into the sauce. Cook and whisk for 2 to 3 minutes, until thickened. Add additional water 1 tablespoon (15 ml) at a time, if needed, to get a drizzle consistency. Set aside.
  2. To make the tacos: Toss together the cabbage, carrot, and scallion in a medium-size bowl. Stir in the mayonnaise and mustard. Season to taste with salt and pepper. Heat a grill pan over medium-high heat. Season the cutlets with salt and pepper. Lightly coat the grill pan with the cooking spray. Grill the cutlets for 4 to 6 minutes, until they have marks. Turn over to grill the second side for 3 to 5 minutes, until they also have grill marks. Cut into thin strips.
  3. Heat a skillet over medium-high heat. Cook the tortillas one at a time, for 1 to 2 minutes, turning them over with tongs until softened and hot.
  4. To serve, put one-quarter of the seitan strips in each tortilla. Top with one-quarter of the cabbage mixture and drizzle with 1 to 2 tablespoons (24 to 48 g) chili-garlic sauce, as desired.
Notes
  1. Yield: 4 tacos, plus ⅔ cup sauce (240 g)
  2. Protein content per taco (with sauce): 28 g
That Was Vegan? http://www.thatwasvegan.com/

 

{ 44 comments }

The Peachy Keen Cocktail

The Peachy Keen Cocktail | www.thatwasvegan.com

It’s Peachy Keen as in you’ll be feeling peachy keen as soon as you’re sitting outside in the shade with a cold one of these delicious cocktails! Also, I suppose, because it has peach vodka in it. 

As the weather has turned warmer (other than last weekend, ahem) I’ve been less inclined to drink my usual red wine or bourbon or whiskey. Nope, I want to sit outside with something fresh and light! G&Ts have always been my go-to summer drink, and I’m sure I’ll down my fair share of those over the coming months, but I was at the liquor store a few weeks ago and saw peach vodka on sale. 

I ♥ a sale you guys. 

Especially on booze. 

I also happened to have some fresh strawberries at home, and so the Peachy Keen was born. And then guzzled sipped gracefully, all very ladylike.  Peach and strawberry, combined with a lemon-lime fizz… very light and fruity! Maybe too fruity for a dude, but perfect for me!

It hardly needs a recipe, but here you go anyway. Cheers!


 

The Peachy Keen
Yields 1
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Ingredients
  1. Peach vodka (any vegan brand will do!)
  2. Lemon-lime seltzer water
  3. 2 large fresh strawberries, sliced
  4. Ice
Instructions
  1. Add the ice and strawberries to your glass.
  2. Mix 1 part vodka and 3 parts seltzer, then pour over the ice and fruit. Enjoy!
Notes
  1. Any citrus beverage with bubbles will work for this- even a soda like Sprite, if you're in a pinch!
That Was Vegan? http://www.thatwasvegan.com/
{ 0 comments }

Honey Mustard Broccoli Baked Potatoes

Honey Mustard Broccoli Baked Potatoes | www.thatwasvegan.com

Happy Monday! I hope you all had a great weekend. I did. I was able to relax a bit, get some DIY stuff done, went out to dinner on Saturday with family and friends, survived a freak snowstorm, and even went to the movies yesterday with my wonderfully adorable niece and nephews. We saw the new Avengers movie. I’m currently on a mancation but would gladly come home early for Thor, you know? Damn.

I’m also happy to report that the sun is FINALLY shining in Denver. We had a week of nearly non-stop rain followed by a big ol’ snowstorm Saturday night. The kind with heavy, wet snow that breaks branches and blocks you in your garage…

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Not that I’m complaining. We need to moisture because no one  wants another drought this summer. Plus I have to say, it’s rather cozy to curl up on the couch with the pups when it’s dark and rainy outside! Kinda like this…

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Gawd I love that dog! She has a hot spot on her leg that she keeps trying to chew off, so she’s stuck in the cone of shame except for when we’re settle on the couch and I can keep a close eye on her. Needless to say, she’s really enjoying her cone-free couch time these days!

I also had time this weekend to work on my seemingly insatiable baked potato craving. I cannot get enough of them! Sometimes I just get down n’ dirty and use cheese, butter, and salsa (which is delicious, don’t get me wrong), but other times I want to at least pretend to be a bit more highbrow. And that’s where these come in:

Honey Mustard Broccoli Baked Potatoes | www.thatwasvegan.com

I realize it looks like cheese on there, but it’s not. That’s Follow Your Heart Vegan Honey Mustard, which is currently a favorite of mine, smothering some lovely steamed broccoli.  

Honey Mustard Broccoli Baked Potatoes | www.thatwasvegan.com

So simple yet so good. Only 4 ingredients:

  • A potato
  • Some steamed broccoli
  • A bit of vegan butter
  • FYH honey mustard dressing

These would be a fun side dish, although I ate them as my actual dinner. Twice. And I plan to have the last one for lunch today. It’s early here, but I’m already looking forward to it!

Honey Mustard Broccoli Baked Potatoes | www.thatwasvegan.com

 

Honey Mustard Broccoli Baked Potatoes | www.thatwasvegan.com

If you’re loving potatoes like I am right now, check out these other recipes too!

Honey Mustard Broccoli Baked Potatoes | www.thatwasvegan.com

 


 

Honey Mustard Broccoli Baked Potatoes
Yields 2
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 1 heaping cup broccoli florets
  2. 2 large russet potatoes
  3. Vegan butter
  4. Follow Your Heart vegan honey mustard
  5. S&P
Instructions
  1. Steam the broccoli for about 10 minutes, until just barely tender. Sprinkle with S&P if desired.
  2. Pierce the potatoes on both sides and microwave for 8-10 minutes, flipping once. Actual cook time will depend on the size of your potatoes and the strength of your microwave!
  3. Slice the potatoes open and add the butter, then the broccoli. Drizzle with the dressing right before serving.
That Was Vegan? http://www.thatwasvegan.com/
{ 4 comments }

Veggie Stuffed Shells with Alfredo Sauce | www.thatwasvegan.com

Vegan Veggie Stuffed Shells with Alfredo Sauce. Broccoli, carrots, and bell pepper. Amazingly flavorful tofu ricotta.  A creamy white sauce that is shockingly low in calories. So much flavor and comfort all wrapped up into one dish, and it’s actually quite good for you!

I first made this a couple weeks back, but the pictures just didn’t turn out. So I remade it this past Saturday. And I’ve been eating it ever since. Happily! No complaining about leftovers when the leftovers in question are stuffed shells full of fresh veggies and my very favorite sauce of all!

Veggie Stuffed Shells with Alfredo Sauce | www.thatwasvegan.com

What else have I been doing? Working on the condo. Unfortunately I haven’t wrapped up any big projects that are picture-worthy just yet, mostly just little things here and there. It’s been raining a lot, and the dreary weather combined with the recent end of a very stressful episode in my life have given me all the excuse I need to be a bit lazy. I’ve been reading, I’ve been napping, and I’ve been binge-watching Sons of Anarchy on Netflix. Yes, I’m late to the party but ohmygawd I cannot believe that hottie Jax is the same sweet boy from Queer as Folk, can you? 

I did do one thing this past weekend that I really deserve want to brag about: I removed the ugly old ‘hollywood’ style light from the downstairs half bath! All by myself! You know the kind, the row of big-ass bulbs that will blind you if happen to glance up? This was my first electrical work. Jason used to do it all when we remodeled houses together. I was nervous but very proud of myself when it was done and I hadn’t been electrocuted. I’ve patched the wall, it’s just waiting for paint before I’m ready to install my new light. How freaking cool is this? I love it. Before I can paint though, I need to swap out the sink in my (brand new, gah!) vanity. I was rushing when I bought it and I just don’t like the sink. So I’ll swap it out with a new one, then paint, then install the light! Then maybe I’ll share some pics. By then I’ll practically be a certified electrician/plumber/painter/carpenter/etc!

Unless of course I’m too busy stuffing my face to get any work done…

Veggie Stuffed Shells with Alfredo Sauce | www.thatwasvegan.com

You really should add this to your weekly menu. The pasta and ricotta and white sauce are so decadent, no one will believe how healthy this dish is. And all those veggies! 

Veggie Stuffed Shells with Alfredo Sauce | www.thatwasvegan.com

 

Veggie Stuffed Shells with Alfredo Sauce | www.thatwasvegan.com

 

Veggie Stuffed Shells with Alfredo Sauce | www.thatwasvegan.com

Just look at all that sauce! 


 

Vegan Veggie Stuffed Shells with Alfredo Sauce
Serves 4
No one will believe how healthy this dish really is!
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Ingredients
  1. 16-18 pasta shells (I used American Beauty "Jumbo")
  2. 1 batch Tofu Ricotta (minus the spinach... unless you want the spinach!)
  3. 1.5 cups broccoli florets, small bite-sized
  4. 1 carrot, grated
  5. 1/2 red bell pepper very thinly sliced
  6. 1 batch Vegan Alfredo from Happy Herbivore -sauce only, and with an extra 1/2 cup non-dairy milk mixed in
  7. S&P
Instructions
  1. Preheat oven to 375.
  2. Cook the shells per package instructions, minus 2-3 minutes. While they're cooking, combine the veggies with the ricotta.
  3. Spread half a cup or so of the alfredo on the bottom of a 7x11 baking dish. Stuff the shells and arrange in the baking dish. Drizzle about half the remaining alfredo sauce over the shells, cover with aluminum foil and bake for 30 minutes.
  4. When they're done, warm the remaining sauce and drizzle over the shells just before serving. Sprinkle with S&P as desired and serve hot!
Notes
  1. If you want the broccoli evenly throughout the shells, try giving it a pulse or two in the food processor while you're making the ricotta!
  2. I had a little extra filling at the end, so I stuffed it all into the pan around the shells. Looked a little messy but still tasted delicious!
That Was Vegan? http://www.thatwasvegan.com/
{ 1 comment }

French Toast & Tofu Scramble Sandwich | www.thatwasvegan.com

Get ready you guys, we have a lot to cover today! 

So Delicious was kind enough to send me a couple big boxes of their amazing new cashew lineup to try, ice cream and milk!

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The ice cream was beyond perfect. It was so creamy and rich- I would say the creamiest ice cream I’ve ever had, and that includes the actual dairy kind! My favorite flavor was definitely the Salted Caramel Cluster, followed closely by Snickerdoodle. Cappuccino was the surprise show at 3rd. 

They also sent a box of their new milks, and I used the Unsweetened Vanilla Cashew in today’s recipe for french toast!

French Toast & Tofu Scramble Sandwich | www.thatwasvegan.com

But wait, let’s back up for a second. I shared this Maple Sweet Tofu Scramble with sweet potatoes and kale last week, and it is the perfect filling for this sandwich. Sweet and delicious!

Maple Sweet Tofu Scramble | www.thatwasvegan.com

The idea for these sandwiches came from a recent trip to Noodles & Co (or, as I like to call it, Noodle Town). The one near my office is testing breakfast items and they gave me some free coupons. None of the items were vegan, but one of them caught my eye anyway- a french toast and scrambled egg sandwich. I knew I had to veganize it. And I also knew the So Delicious Cashew milk would be creamy and yummy enough to be perfect for that recipe!

The scramble itself has lots of maple goodness, but I also recommend adding more to the sandwich, or even providing a little bowl of syrup to dip it in! Mmmm. Now I’m hungry again!

French Toast & Tofu Scramble Sandwich | www.thatwasvegan.com


 

Maple & Cinnamon French Toast Sandwich
Serves 3
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Ingredients
  1. 1 batch Maple Sweet Tofu Scramble
  2. 2 large, ripe bananas
  3. 3/4 cup So Delicious Unsweetened Vanilla Cashew milk
  4. 1.5 teaspoons cinnamon
  5. 1 teaspoon vanilla
  6. 6 slices of bread
  7. Vegan butter for frying
  8. Maple syrup for drizzling or dipping
Instructions
  1. Put the bananas, milk, cinnamon and vanilla in the blender and pulse just until smooth. Pour into a shallow dish.
  2. Melt the butter over medium heat in a large frying pan. Dip the bread (both sides) in the cashew milk mixture, then fry until golden brown on both sides.
  3. Build the sandwiches, and either drizzle with maple syrup OR heat the syrup and let people dip their sammies!
Notes
  1. This will serve 3 with lots of scramble, a very hearty breakfast!
That Was Vegan? http://www.thatwasvegan.com/
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Maple Sweet Tofu Scramble

Maple Sweet Tofu Scramble | www.thatwasvegan.com

WHAT? Another tofu scramble recipe? Yes. But this one is different for a few reasons…

  1. It has a ton of maple syrup in it, and…
  2. It’s a lot lighter on the veggies than my other versions, because… 
  3. It’s gonna go on a French Toast Sandwich!

 Yep. A sandwich made of delicious french toast (think bananas and So Delicious Cashew Milk!) and my Vegan Maple Sweet Tofu Scramble

Maple Sweet Tofu Scramble | www.thatwasvegan.com

That recipe will be along on Friday, when I review So Delicious’s new cashew lineup (their cashew ice cream is to freakin’ die for).  In the meantime you can drool over this perfection:

Maple Sweet Tofu Scramble | www.thatwasvegan.com

Extra firm tofu, Daiya cheddar, maple syrup, sweet potatoes, and kale.

Maple Sweet Tofu Scramble | www.thatwasvegan.com

I went a little light on the veggies because this IS a french toast sandwich after all. No one will look at it and say “What? Are you sure there are enough vegetables on there?“.  Nope, they’ll be too busy saying “Holy monkey, is that a FRENCH TOAST SANDWICH!?

I love how this little piece of kale climbed on top and is holding on for dear life. He’s like The Little Kale That Could!

Maple Sweet Tofu Scramble | www.thatwasvegan.com

Okay, so I’ll see you Wednesday and we can bond over some syrupy french toast, ‘kay?

Maple Sweet Tofu Scramble | www.thatwasvegan.com

 


 

Maple Sweet Tofu Scramble
Serves 4
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Ingredients
  1. 1 small sweet potato, chopped into small bites
  2. 1 heaping cup chopped kale
  3. 1 tub firm tofu, well pressed and chopped into large cubes
  4. 1 tablespoon nutritional yeast
  5. 1 teaspoon salt, plus more to taste
  6. 1/2 cup maple syrup
  7. 3/4 cup vegan cheddar cheese (I used Daiya shreds, they melt wonderfully)
Instructions
  1. Water saute the sweet potatoes over medium/high heat for 10-12 minutes, then add the kale along with a pinch or two of salt. Continue to add more water as needed. Continue to cook until the potatoes are tender, another 8-10 minutes depending on their size.
  2. Make sure the water is mostly evaporated and use your spatula to push the veggies to the edges of the pan. Add the tofu to the center and break it down into smallish crumbles with your spatula, and stir the salt and nooch and maple syrup into it.
  3. Stir everything together and and add the cheese. Reduce heat to low and cover, and let the cheese melt. Serve warm!
Notes
  1. You can of course add more veggies, but if you're planning to use this as part of the upcoming French Toast Sandwich, I wouldn't add anything with too strong a flavor, such as garlic or onion.
That Was Vegan? http://www.thatwasvegan.com/
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