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Buffalo Fajita Quesadillas

Vegan Buffalo Fajita Quesadillas | www.thatwasvegan.com

 Vegan Buffalo Fajita Quesadillas made with Beyond Meat and Daiya are my new favorite thing. 

Ooey gooey melty cheese, those amazing Beyond Chicken strips (have you tried those yet?), veggies and Frank’s wing sauce… it’s as easy as that!

Vegan Buffalo Fajita Quesadillas | www.thatwasvegan.com

Seriously. You chop up some peppers and onions. You mix in the chick’n strips and the hot sauce. Then you combine it all with cheese and a couple tortillas. This is a great lunch… or combine it with a big ol’ salad like I did and call it dinner!

Vegan Buffalo Fajita Quesadillas | www.thatwasvegan.com

I served mine with some vegan ranch, but sour cream would be good as well. 

Looking for some other ways to increase your buffalo sauce intake? 

Hmm… Apparently I really like buffalo sauce! 

Vegan Buffalo Fajita Quesadillas | www.thatwasvegan.com

 


Vegan Buffalo Fajita Quesadillas
Serves 2
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 1/2 onion
  2. 1 bell pepper
  3. 1/2 cup buffalo sauce (I like Franks)
  4. 10 Beyond Chicken strips, defrosted
  5. 4 medium tortillas
  6. Daiya cheddar shreds
Instructions
  1. Slice the onion and pepper. Water saute over medium heat until soft, 5-6 minutes. Dry out the water, then stir in the sauce and chicken strips, over low heat. Let sit over heat until the sauce and strips are warmed.
  2. In a large pan or griddle over low/medium heat, lay out two tortillas. Cover with a small handful of cheese, followed by half the buffalo mix on each, then more cheese. Reduce heat to low and cover for 2-3 minutes. This gets the cheese nice and soft!
  3. Add the top tortillas and flip, then cook for another 2-3 minutes until crisp on the outside and melty on the inside!
That Was Vegan? http://www.thatwasvegan.com/
{ 3 comments }

White Chick’n Chili

White Chick'n Chili | www.thatwasvegan.com

Okay, so yah… more of a soup really, but we’re just gonna go ahead and stick with chili. Vegan White Chick’n Chili

We’ve got:

  • Delicious, flavorful broth
  • Soy curls
  • Great northern beans
  • Salsa verde(!!)
  • Avocado

Sounds really good, right? Right!

White Chick'n Chili | www.thatwasvegan.com

And it’s ridiculously easy to make, with very few ingredients. And other than the avocados and fresh cilantro, and maybe the salsa verde, you might already have everything you need in your pantry! It was fast too… from start to finish, less than 20 minutes! 


White Chick'n Chili
Serves 4
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 5 cups water
  2. 2 Not Chick'n bouillon cubes
  3. 2.5 cups dry soy curls
  4. 2 cans great northern beans
  5. 16oz jar salsa verde (I like Herdez)
  6. 2 teaspoons ground cumin
  7. 1/2 teaspoon chili powder
  8. Salt & pepper
Instructions
  1. In a large stock or soup pot combine the water, bouillon and soy curls, and bring to a boil. Add everything else, and reduce to simmer.
  2. Simmer for 5-10 minutes, uncovered. Taste and add S&P as needed. That's it!
Notes
  1. Serves 4-6 depending on appetite!
Adapted from Gimme Some Oven
Adapted from Gimme Some Oven
That Was Vegan? http://www.thatwasvegan.com/
{ 5 comments }

HappyHerbivoreHolidays&Gatherings_WEB

Looking for a last minute holiday gift for that special herbivore in your life? (Which, admittedly, might be yourself)…. How about the Happy Herbivore Holidays & Gatherings cookbook!

There’s more than 130 recipes organized by occasion (Thanksgiving, New Year’s Day, Brunch, etc), PLUS:

  • Pre-party planning tips
  • Holiday FAQs
  • Dinner party menus

Fun stuff! Those of you who are already HH fans know that her recipes are low fat and oil free. Ultra healthy! Not the way I always eat, but I do enjoy many of her dishes. In fact, I’m sure you’ve noticed that I use her vegan alfredo sauce in a number of my own recipes (Easy Vegetable Pasta Alfredo and Cajun Fettuccine with Tofu are two of my faves!)

In addition to the giveaway, the publishers also let me choose one recipe to share with you guys… and I chose the Hot Chocolate Muffins because obviously. So after you enter the giveaway, make sure to scroll down and grab that delicious recipe!

Hot Chocolate Muffins photo


 

The Giveaway

One lucky reader will win a copy of the Happy Herbivore Holidays & Gatherings cookbook!

This contest is open until Midnight (Mountain time), Thursday December 18th. The winner will be chosen randomly and announced the following day. To Enter: Leave a comment sharing which dish or meal you’d like to see a healthier version of, then log your entry into the Rafflecopter widget. Contest is limited to the US and Canada only. Good luck!

 
a Rafflecopter giveaway


Hot Chocolate Muffins
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Ingredients
  1. 1 ¾ cup white whole-wheat flour
  2. ¼ cup unsweetened cocoa
  3. 1 tbsp baking powder
  4. ¼ tsp fine salt
  5. ½ c brown sugar
  6. ¼ tsp cayenne pepper (or chipotle) powder
  7. ¼ c unsweetened applesauce (see note)
  8. ½ c nondairy milk (see note)
  9. ¼ c water
  10. 1 tsp vanilla extract
Instructions
  1. Preheat oven to 350˚F.
  2. Line a muffin tin with parchment paper cups or use nonstick.
  3. In a mixing bowl, whisk flour, cocoa, baking powder, salt, sugar, and cayenne together.
  4. Add applesauce, nondairy milk, water, and vanilla.
  5. Taste, adding more cayenne or chipotle if desired (a little goes a long way! It also mellows slightly during baking.)
  6. Spoon into muffin cups and bake 15–20 minutes, until a toothpick inserted in the center comes out clean.
Chef’s Notes
  1. For a moister muffin, add another 1⁄4 cup applesauce.
  2. For a richer muffin, use chocolate nondairy milk.
  3. Per muffin: 101 calories, 0.5g fat, 22.6g carbohydrates, 1.2g fiber, 7g sugars, 2.3g protein
That Was Vegan? http://www.thatwasvegan.com/
{ 22 comments }

New Mexican Corn Chowder

New Mexican Corn Chowder | www.thatwasvegan.com

I told you I was on a soup/chili/chowder kick! The thing is, my Vegan New Mexican Corn Chowder kinda kicks back, if you know what I mean… Just look at all those green chiles in there! This chowder is so thick and creamy and rich. A real stick to your ribs kind of chowder! A little bit spicy with the green chile, but a little sweet too, from the corn. And filling with all those delicious potatoes. Plus, as we all know, nothing says “This soup is delicious and satisfying and awesome” like vegan bacon sprinkled on top!

You know what else is awesome? Being invited to the pre-opening party at Denver’s newest Native Foods!

New Mexican Corn Chowder | www.thatwasvegan.com

Cynthia, Denise, Quinn and I strolled down to their newest store on the 16th St Mall last week to stuff our faces. That big plate of nachos right there ended up being my entire lunch. The Thai meatballs, broccoli, and ginger creme cookie went home with me for later. Denise did the same thing (although her entree was the Gyro bowl), and it was nice to have someone else demolishing an entire place of nachos along with me. Cynthia and Quinn were first timers, but they loved it. Cynthia had the Chicken Run Ranch burger which is what I always recommend to newbies (it’s also great for omnivores), and Quinn had the Buffalo Twister wrap. We all had the creme pies… those things were freaking amazing! Our server took a picture of us, but it came out blurry. Sad face.  

The only problem is that this new location is totally within walking distance of my office, which means it’s going to be really hard to not be eating those nachos for lunch every day!

Except, of course, for when I have leftover chowder waiting for me…

New Mexican Corn Chowder | www.thatwasvegan.com

 All I can say is that when you’re craving chowder and want something a little bit different, try this. Green chiles! You can’t go wrong! 

New Mexican Corn Chowder | www.thatwasvegan.com


 

New Mexican Corn Chowder
Serves 4
A spicy and delicious new take on corn chowder!
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Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Ingredients
  1. 5 slices vegan bacon (I used lightlife)
  2. Butter-infused olive oil (or regular olive oil)
  3. 1 small sweet onion
  4. 3 cloves garlic
  5. 1 jalapeno, diced and halved
  6. 1/2 teaspoon chili powder
  7. 2 tablespoons vegan butter
  8. 5 tablespoons AP flour (1/4 cup plus one extra tablespoon)
  9. 1 "not chick'n" bouillon cube
  10. 1 cup water
  11. 3 cups unsweetened almond milk, plus another 1/2 cup
  12. 2 large russet potatoes, chopped into bite-sized pieces
  13. 1 cup Daiya cheddar shreds
  14. 2/3 cup diced green chiles, with about 1/3 of that reserved
  15. 12oz bag frozen corn
Instructions
  1. Cook the bacon per package instructions, dice, and set aside.
  2. Dice the onion and mince the garlic. Heat the olive oil over low/medium heat and saute the onion, garlic, half the jalapeno and the chili powder for 5-7 minutes. Add the butter and flour and stir together over the heat for another 2 minutes.
  3. Add the bouillon, water, and 3 cups milk and bring to a boil, whisking until the roux is dissolved. Add the potatoes and reduce heat. Simmer until the potatoes are cooked, about 15 minutes. Add the additional 1/2 cup of milk if it gets too thick.
  4. When the potatoes are ready, add the cheese, corn, and green chiles, stirring until everything is warm and melty. Serve and top with the bacon and remaining jalapenos and green chile.
Notes
  1. Regular olive oil will work just fine, but the butter-infused stuff is just amazing- pick some up if you ever get the chance! (And yes, it's plant-based)
That Was Vegan? http://www.thatwasvegan.com/
{ 4 comments }

My Favorite ("Chicken-style") Seitan Recipe | www.thatwasvegan.com

Hooray for another picture redo! This one was seriously overdue. Like by light years. My seitan recipe has long been one of my most popular but it had crappy cell phone pictures AND no picture of the finished project. 

Certainly nothing as fancypants as this… 

My Favorite ("Chicken-style") Seitan Recipe | www.thatwasvegan.com

This stuff is delicious and really quite easy to make. Spend about 15 minutes putting it together, and then it steams for 30, which gives you more than enough time to clean up the kitchen. Then you’re done, and you have at least 8 servings of seitan in your fridge or freezer! 

Each loaf makes about 2 servings, and they’ll last for two weeks in the fridge or practically forever in the freezer. And they’re super yum. So much flavor packed in there!

My Favorite ("Chicken-style") Seitan Recipe | www.thatwasvegan.com

My Favorite ("Chicken-style") Seitan Recipe | www.thatwasvegan.com

Are you convinced yet? Go check out the recipe then!

{ 6 comments }

Dena’s Fuel for Fitness – Giveaway!

Blueberry Orange Coconut

Blueberry orange coconut raw vegan crackers

“Clean Eating with MAXIMUM YUM!” That’s the tagline that greets you when you on the Dena’s Fuel for Fitness homepage, and I’m inclined to agree! Dena’s makes a line of raw & vegan snacks that are just as delicious as they are nutritious, full of real whole food ingredients like blueberries, pumpkin seeds, apples and other fruits. 

Package Blueberry Orange Coconut

They make crackers, including

  • Beet-apple with orange and dill
  • Blueberry orange coconut (my favorite!!)
  • Mango raspberry basil, and 
  • “Green”, made with edamame

They also make Vege Chips and Granola Grub, which both sound good, but I haven’t tried them. 

My #1 flavor for certain was the Blueberry orange coconut (pictured above). The crackers themselves, because they’re raw, are soft but SO flavorful. You could literally taste each flavor, in each bite. I shared them with my friend Cindy who isn’t vegan (and doesn’t really eat raw other than salads and that sort of thing), and she loved them! All the fruit gives them a natural sweetness which makes them a more satisfying snack, at least emotionally, in my opinion.

They come in a super handy resealable bag, and are only 109 calories per serving (that’s 4 crackers). 4 crackers aren’t mean to be a meal replacement of course, but are absolutely enough to give you some pre-workout energy, or to curb those mid-afternoon cravings. They retail for $6.50 and they carry them at Whole Foods in a couple of states. You can also order them online

And the company is from San Diego which you KNOW I love – (San Diegooooooooo State!

Here are the Mango raspberry with basil. Yum… 

Mango Raspberry with Basil

Package Mango Raspberry with Basil


 

 

The Giveaway

One lucky reader, to be chosen by random, is going to win TWO packages of Dena’s Fuel for Fitness crackers, Blueberry Orange Coconut and Mango Raspberry with Basil.

The contest is open until Midnight (Mountain time), Thursday 12/11. The winner will be chosen randomly and announced the following day. To Enter: All you gotta do is leave a comment below telling us when you snack the most then log it into the rafflecopter widget. Is it all day long, like me? Do you like a snack before you work out, or before bedtime? Tell us! You can also earn extra entries via social media. Contest open to US residents only. Good luck!

 

a Rafflecopter giveaway

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

{ 29 comments }

Cauliflower Corn Chowder

Cauliflower Corn Chowder | www.thatwasvegan.com

Mmmm chowder. Especially this Vegan Cauliflower Corn Chowder full of all those delicious chowdery flavors, but with cauliflower instead of potatoes! Double triple points for chowder that wont make your pants any tighter! Yay!

Pretty sure I should earn some extra points for my “new” soup bowls too, scored at a local Goodwill store for under a buck each. It’s just too bad I couldn’t find any that read “chowder”!

Cauliflower Corn Chowder | www.thatwasvegan.com

I love being vegan, but it’s especially wonderful when I get to combine being able to eat as much as I want of a healthier version of something (say… chowder!?) with the fact that I don’t need to feel bad about eating it. At all. This chowder is healthy and cruelty-free. You can’t beat that!

The weather is cold and I want comfort food I can feel good about. I want chowder, man! And this stuff really hits the spot. Big, hearty chunks of cauliflower plus the usual chowder suspects like carrots, celery, onions and corn. So creamy and so flavorful!

Cauliflower Corn Chowder | www.thatwasvegan.com

Cauliflower Corn Chowder | www.thatwasvegan.com

 I hope you guys like soups and chowders and chilis as much as I do, because I’m kind of on a kick, so you’ll be seeing a lot of them around here. They may not all be as healthy as this one, but I promise they’ll be delicious!

Ok, one last close-up, then the handy-dandy printable!

Cauliflower Corn Chowder | www.thatwasvegan.com


Cauliflower Corn Chowder
Serves 4
You'll never miss the potatoes!
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Ingredients
  1. 2 tablespoons vegan butter or margarine
  2. 1/4 cup AP flour
  3. 1/2 teaspoon garlic
  4. 1 small sweet onion, diced
  5. 2 carrots, diced
  6. 2 stalks celery, diced
  7. 1 bay leaf
  8. 3 cups unsweetened almond milk
  9. 1/2 cube "Not Chick'n" bouillon
  10. 1 head cauliflower, chopped into bite-sized pieces
  11. 12oz frozen sweet corn kernels
  12. S&P
Instructions
  1. Melt the margarine over medium heat and whisk in the flour. Continue to cook, stirring, for 3-4 minutes. Add the garlic powder and diced onion, carrots and celery, along with 2-3 tablespoons of water and let it cook for 2-3 minutes longer.
  2. Stir in the milk, bay leaf, cauliflower and bouillon. Bring to a boil, stirring well so the roux dissolves, then simmer until it thickens. Add a bit more water if you need to for the right consistency. Simmer for 12-15 minutes until the cauliflower is tender, adding the corn in for the last 2 minutes or so.
  3. Remove the bay leaf and add S&P as needed. Serve hot!
Adapted from Damn Delicious
Adapted from Damn Delicious
That Was Vegan? http://www.thatwasvegan.com/
{ 7 comments }

Kale and Cabbage Salad with Coconut Lime Dressing | www.thatwasvegan.com

I hope you all had a wonderful Thanksgiving!  I did.  I went to the Native Foods buffet with loved ones and stuffed my face. The food (and service) itself was just meh, but the company was fantastic!!

I couldn’t decide what to post today (I have SO MANY delicious recipes photographed and ready to go!), and decided to play it safe and go with a salad. After all, didn’t we just gorge ourselves on seitan just a few days ago? (If salads aren’t your thing, don’t worry: I have a bacon cheeseburger pizza and some philly “cheese steaks” coming up soon!)

Kale and Cabbage Salad with Coconut Lime Dressing

This salad was really just lovely. Kale and cabbage are, as we all know, insanely good for us. And the coconut lime dressing is just insanely good. Period.

Kale and Cabbage Salad with Coconut Lime Dressing | www.thatwasvegan.com

Kale and Cabbage Salad with Coconut Lime Dressing | www.thatwasvegan.com

I honestly am making an effort to eat more salads. And blog about them so all you sweet readers can get in on the healthy fun. I think I’ve done pretty well so far. We’re talking about:

Buffalo Tofu Corn Salad
Cambodian Monsoon Salad
Roasted Pumpkin Kale Salad
Sweet Potato Spinach Salad
And more!

They all sound delicious, right? And I have a few more in the ol’ hopper that I think you’ll like. We’re talking ’bout jerk flavored cannelloni beans here, people! Stay tuned!


Kale and Cabbage Salad with Coconut Lime Dressing
Serves 5
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Ingredients
  1. 1/2 cup light coconut milk (the culinary kind, not the kind you'd drink!) (Although maybe some people do drink the culinary kind??)
  2. 2 tablespoons lime juice, plus the zest
  3. 1 1/2 tablespoons soy sauce
  4. 1 jalapeno, diced small
  5. 1 small red onion, thinly sliced
  6. 1/2 red cabbage, sliced
  7. 1 clove garlic, minced
  8. 1 red bell pepper, diced
  9. 1 large bunch kale, stems removed and leaves torn into bite-sized pieces
Instructions
  1. Mix the coconut milk, lime juice and soy sauce in a small bowl and set aside.
  2. Water saute (over medium/low heat) the red onion, garlic and cabbage for 2-3 minutes, then add the bell pepper and kale, adding more water as necessary. Cover and cook for 2-3 minutes or until the kale and cabbage are soft. Drain any excess water and combine in a mixing bowl with the dressing. Hand mix and taste-test, adding a bit of salt if needed.
Adapted from Three Beans on a String
That Was Vegan? http://www.thatwasvegan.com/
{ 5 comments }

So Delicious Coco Whip!

So Delicious Coco Whip

Just in time for the holidays, So Delicious has done it again. They’ve created something so mind blowingly amazing that we’re all going to run out and buy a case and eat it all and never stop talking about how good it tasted. 

Seriously.

CocoWhip you guys. So Delicious Dairy Free CocoWhip Coconut Milk Whipped Dessert Topping, to be exact. It’s basically like that cool whip stuff, except a lot more compassionate and even more delicious because it tastes a bit like coconut.

From their press materials: 

Made with organic coconut milk, this dairy free delight is naturally sweetened. We never use artificial sweeteners, flavors or colors. Try a dollop of CocoWhip on fresh fresh fruit or your favorite dessert, use it in recipes, or simply lick it off a spoon!

It comes in two varieties: Regular and Light. I highly recommend the regular (the one in the blue package) as it’s thicker. The light tasted just as delicious, but it was pretty thin. This is the regular, which I scooped onto some Amy’s Chocolate Cake (because everyone keeps like 12 of these in their freezer, right?)

My second favorite thing about this stuff (after the flavor, obvs) is that you can defrost and refreeze as many times as you need to- it wont go bad if you’re not planning to use it all right away!

So Delicious Coco Whip

 

 CocoWhip should be in the freezer section of your local Whole Foods Market by now, and will be rolled to other retailers in Spring 2015. Go get some for your holiday feasts! 

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

{ 1 comment }

Cornbread Waffles Smothered in Spicy Chili

Cornbread Waffles Smothered in Spicy Chili

It’s winter. It’s cold out. We’re all wearing sweaters and craving some stick-to-your-ribs foods, which is where my Vegan Cornbread Waffles Smothered in Spicy Chili comes in! I made this for dinner a couple weeks ago while we were in the middle of that crazy cold snap, and it was perfection.  

It uses my Insanely Easy Vegan Chili and also gave me an excuse to use my new waffle maker. I’m not one of those people who has kitchen gadgets busting out of my cabinets, and put off buying a waffle maker because I thought “Is this really necessary? Probably not!” but now that I have it, I love it! I’ve been using it about once a week, so look for more waffle recipes in the future.

For now though, this is all you need: A savory cornbread waffle and some hot, spicy chili. Sure, you could make corn muffins to go with your chili, but where’s the fun in that?

Cornbread Waffles Smothered in Spicy Chili

I also took this opportunity to add some more ingredients to my Easy Chili – Mainly sweet corn and chopped bell peppers, because why not!? There was some Daiya cheese in there too…

Cornbread Waffles Smothered in Spicy Chili

Cornbread Waffles Smothered in Spicy Chili

One of my favorite things about this dish, besides how delicious and hearty it is, is how easy it is to change up the chili depending on who you’re serving. Add in extra veggies, or make it extra, extra spicy – It’s all good!

Oh, I’m sorry… Did you want another close-up?

Cornbread Waffles Smothered in Spicy Chili


Vegan Cornbread Waffles
Serves 2
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 1/2 large banana
  2. 3/4 cup unsweetened almond milk
  3. 2 tablespoons vegan butter, melted and then slightly cooled
  4. 1 1/2 tablespoons agave or maple syrup
  5. 1/2 cup Masa harina
  6. 1/4 cup fine/medium ground cornmeal
  7. 1/4 cup AP flour
  8. 1 teaspoon baking powder
  9. 1/2 teaspoon salt
  10. Half batch Easy Vegan Chili, PLUS ~1 cup sweet corn and 1/2 bell pepper, chopped, hot
Instructions
  1. Preheat & oil your waffle maker as you normally would.
  2. In a mixing bowl, mash the banana with a fork. Pour in the milk and mix together. It's okay if it's a little lumpy as long as you get rid of the larger chunks. Add in the vegan butter and agave and mix.
  3. Combine the dry ingredients in a separate bowl and slowly add to the wet ingredients just until combined. Do not overmix!
  4. Let sit on the countertop undisturbed for 5 minutes or so, then scoop into your waffle maker cooking as you normally would.
  5. When waffles are done, top with the hot chili and enjoy!
Adapted from Edible Perspectives
That Was Vegan? http://www.thatwasvegan.com/
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{ 6 comments }