ā‰” Menu

My NH Visit

Longtime readers know I grew up in NH, and I try to get back a couple times each year to visit. Well, only once so far this year, but it was a great trip!!  My mama and step-dad and grandma picked me up at the airport and whisked me away to my favorite Mexican restaurant EVER, Hermanos Cocina Mexicana in Concord. They have delicious seitan made by Cafe Indigo (which, sadly, is not a cafe anymore but still sells their goods wholesale and online), as well as Daiya cheese and vegan sour cream (not sure what brand or if they make their own).  I had a spicy seitan chimichanga with rice and beans!

My NH Visit | www.thatwasvegan.com

The next day Mama and I headed back to Concord for acupuncture (Five Seasons- Julie is flipping amazing, if you live in that area and are interested!) and lunch at the Co-op, where they have so many vegan options it’ll make your head spin. Even more than I’ve seen at the big Whole Foods here in Denver! We had vegan chili off the hot bar, and some cupcakes. I swear, we each only had one and took the rest home!

My NH Visit | www.thatwasvegan.com

That night I cooked dinner for everyone at home.

My NH Visit | www.thatwasvegan.com

I made my Sweet Potato & Tomato Soup, and Bacon Cheeseburger Quesadillas. That’s right, step-dad and grandma ate vegan cheese and vegan bacon and vegan crumbles, and loved it! Here’s Grandma:

My NH Visit | www.thatwasvegan.com

Pretty sure that was the strangest food she’s eaten in her 85 years ;)

There was a TON of relaxing. I love a mug of hot tea in the morning, rocking in my mom’s screened in porch, enjoying the view:

My NH Visit | www.thatwasvegan.com

And of course afternoon cocktails on the dock with Grandma:

My NH Visit | www.thatwasvegan.com

Ain’t she adorable!? I hope I’m as healthy, spry, and funny as she is when I’m her age!

On Sunday my mom and I went for a hike. We actually climbed a mountain!

My NH Visit | www.thatwasvegan.com

My NH Visit | www.thatwasvegan.com

On Monday we headed over to Portsmouth to visit and spend my last night. We had lunch at The Friendly Toast (which I’m totally going to do a separate post on cuz it was FANTASTIC!). Here’s our crew, drinking and eating. From right to left, there’s me, my mom, my brother Bob, my cousin Gail and her husband Pat, and my Aunt Sandy:

My NH Visit | www.thatwasvegan.com

It was a great trip, but I already miss my mom. Can’t wait to go back!

{ 6 comments }

Earth Balance Boxed Mac ‘n Cheese

First off, let me just say: This is not a sponsored post. I didn’t receive any free product, or even a pat on the back. I’m sharing this because I think IT’S SO FREAKING GOOD and I want to make sure you all know about it!

Earth Balance Boxed Mac 'n Cheese | www.thatwasvegan.com

I’ve only tried the cheddar so far (pictured), and loved it. I’ve actually had it twice, but still really want to try the white cheddar kind. It’s so nice to be able to keep a box of this in the pantry for a quick meal. You prepare it exactly as you used to with that non-vegan stuff in the blue box. You cook the pasta then mix milk and butter in with the packet of powdered cheese. Easy! And while they are pricier than the non-vegan kinds, they’re still reasonable: $3.99 at my local Whole Foods. Totally worth it. It’s creamy and the flavor tastes exactly like the stuff I used to make after school.

Earth Balance Boxed Mac 'n Cheese | www.thatwasvegan.com

And on that note, I’m leaving you guys for a few days. I’m going to Grand Junction for work, then I’m off to NH to visit my Mama… But I’ll be back next week!

{ 13 comments }

Strawberry Cheesecake Milkshakes | www.thatwasvegan.com

I mentioned these last week when I shared my Spicy Kale Salad, and here they are! Vegan Strawberry Cheesecake Milkshakes, also known as Cheeseshakes! (All the credit for that cool nickname goes to Emily, of course)

I don’t live as close to my girls as I used to, so I need to bust out this sort of recipe on occasion, to entice them to drive all the way to my house :)

Strawberry Cheesecake Milkshakes | www.thatwasvegan.com

The idea for this milkshake was inspired by a recent visit to the Diaya food truck…

Strawberry Cheesecake Milkshakes | www.thatwasvegan.com

See that tray he’s holding? That, my friends, is heaven on earth! They had samples of pizza, quesadillas, and grilled cheese sandwiches. All were amazing.

I had heard the truck was going to be nearby via twitter, so Cynthia, Denise and I headed over. ALL the way over. It was on the other side of downtown Denver. And it was hot and humid out.

Strawberry Cheesecake Milkshakes | www.thatwasvegan.com

Cynthia is a lifelong vegetarian (Mom, if you’re reading this, I feel like you kinda dropped the ball! Just kidding! Sorta!) and Denise has been vegetarian for a while, and is mostly vegan. I still find it shocking that I just happen to work with these fabulous women who happen to eat so similarly to me. It’s a growing movement, people. We’re everywhere!

Anyway, we got to the truck and were distressed to learn that they weren’t actually selling food (I had planned to eat like 4 entire quesadillas myself), they were just handing out samples. But when we shared our sad, sad story (walked in the hot sun, dying for some vegan cheese, etc…) Ryan and Kevin totally hooked us up. They made us our own tray of samples that we didn’t have to share with anyone AND made us each our own grilled cheese sandwich with their new jalapeno block cheese. It was phenomenal. The three of us basically rolled ourselves back to the office.

One of the goodies we got from the truck was a booklet of Daiya recipes, one of which was a no-bake cheesecake. I had never made my own vegan cheesecake, but it sounded delicious. But it was so hot out, I started thinking of other ways to get that cream-cheesey-goodness inside of me, which led to the milkshake idea.

Strawberry Cheesecake Milkshakes | www.thatwasvegan.com

I actually skipped the whole part about MAKING the cheesecake, and instead just included some Daiya cream cheese in the blender along with So Delicious coconut ice cream (actual coconut ice cream, not just ice cream made with coconut milk), coconut milk, and fresh strawberries. I think Daiya’s new cream cheese (even the plain) tastes pretty sweet, so it totally did the trick. Try it!


Strawberry Cheesecake Milkshakes
Serves 4
Can't decide between ice cream or cheesecake for dessert? Now you don't have to!
Write a review
Print
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 8-10 fresh strawberries
  2. 1 pint So Delicious Coconut ice cream
  3. 5 Tablespoons Daiya plain cream cheese
  4. 1 cup So Delicious coconut milk (I used unsweetened, but any would work)
Instructions
  1. Clean and chop the strawberries, being sure to more finely chop 2-3, to set aside for sprinkling on top.
  2. Add everything to the blender and blend until you reach that nice, thick consistency. You know what I'm talking about! Pour into glasses and sprinkle with strawberries. Serve immediately!
Notes
  1. Makes 4 milkshakes... or 2 SUPER big milk shakes!
That Was Vegan? http://www.thatwasvegan.com/
{ 2 comments }

Easy Spicy Kale Salad

There’s something so wonderful about kale salads. It’s a very special sort of synergy when something can be this delicious AND this insanely good for you!

Easy Spicy Kale Salad | www.thatwasvegan.com

My Easy, Spicy Kale Salad is full of raw veggies too: broccoli, cucumbers, and shredded carrots.

And avocado. And chili powder.

I made it for dinner a couple weeks ago when Jamie and Emily came over. We also had grilled tofu with a chipotle cream corn sauce (recipe coming!), corn on the cob, and… Strawberry Cheesecake Milkshakes! Cheeseshakes! I’m planning to post that recipe on Monday. So good! Plus it kind of balances out how healthy this salad is, haha!

Easy Spicy Kale Salad | www.thatwasvegan.com

This salad probably deserve a better name, like Glorious Green Goddess Salad, or Killer Kale or something… But, it IS easy, and it IS spicy, so there you have it.

I should warn you tho, that eating it apparently causes your fingers to grow freakishly long…

Easy Spicy Kale Salad | www.thatwasvegan.com


 

Easy Spicy Kale Salad
Serves 4
Write a review
Print
Prep Time
15 min
Total Time
45 min
Prep Time
15 min
Total Time
45 min
Ingredients
  1. 1 bunch kale
  2. 3 carrots
  3. 2 cups broccoli florets
  4. 1/2 cucumber
  5. 1 avocado (2 if it's a big bunch of kale)
  6. Juice and zest of small lemon
  7. 1/2 teaspoon cumin
  8. 2 teaspoons chili powder (more to taste)
  9. 1/4 teaspoon salt (more to taste)
Instructions
  1. De-stem, chop and rinse the kale, grate the carrots, and rinse the broccoli. Slice the cuke in half lengthwise, then thinly slice. Set aside.
  2. In large mixing bowl, mash the avocado and then add the lemon and seasonings. Mix in the kale, massaging well for 3-4 minutes or until each piece of kale is coated. Mix in the other veggies and stir well. Let sit at room temperature for 30 minutes. Taste for salt and chili powder before serving.
Notes
  1. Serves 2-3 as a main dish, and 4+ as a side.
That Was Vegan? http://www.thatwasvegan.com/
{ 2 comments }

Breakfast Lasagna

Vegan Breakfast Lasagna. Yes, really.

Breakfast Lasagna | www.thatwasvegan.com

I’m one of those people who will gladly eat savory leftovers for breakfast. Soup, pasta, cold pizza, it’s all fair game. Even regular (vegan) lasagna would find a happy, welcoming, breakfast home in my tummy!

This version is even better though. It’s hearty and full of noodley-lasagna-goodness, but it also has the wonderful flavors we associate with breakfast, thanks to a batch of homemade tofu scramble and some delicious maple sausage. There’s plenty of delicious Daiya on there too!

Breakfast Lasagna | www.thatwasvegan.com

There’s also a savory gravy and tomatoes, and you could absolutely add in whatever vegetables you would normally enjoy in your (regular) lasagna!

I had forgotten how much I enjoy the flavor combination of cheddar with maple. If you’ve never had it, it might sound odd, but I promise it’s delicious.

I made this for dinner on a Sunday evening, and it was really good, but not as earth shattering as I was hoping. Then, the next morning at work I popped a tupperware full of it into the microwave, and 2.5 minutes later I was in tastebud heaven! Seriously! It was a million times better reheated. From now on I think I’ll make it on Sundays while I’m prepping meals for the week, and have all of it as leftovers.

This would also be great to put together ahead of time and then pop into the oven for a big, hearty family breakfast! I’m thinking Christmas or Thanksgiving mornings would be all that much brighter with this in yer belly!

Breakfast Lasagna | www.thatwasvegan.com


 

Breakfast Lasagna
Serves 6
This breakfast is perfect for special occasions and hearty enough to keep you going 'til lunch!
Write a review
Print
Prep Time
20 min
Cook Time
1 min
Total Time
1 hr 20 min
Prep Time
20 min
Cook Time
1 min
Total Time
1 hr 20 min
Ingredients
  1. 1 batch tofu scramble (I left out the kale)
  2. 4 vegan breakfast sausages
  3. 2 tablespoons maple syrup
  4. 3 tablespoons vegan butter or margarine
  5. 3 tablespoons all purpose flour
  6. 2 cups non dairy milk
  7. 14oz can diced tomatoes w/ chilies, drained
  8. S&P to taste
  9. 10 oz box no-boil lasagna noodles
  10. 2 cups Daiya cheddar shreds
Instructions
  1. Preheat oven to 375.
  2. Prepare sausage in frying pan per package instructions, drizzling with syrup as they cook. When done, chop into small pieces and set aside.
  3. In the same pan over medium heat, melt the butter and whisk with the flour. Once combined and hot, slowly stir in the milk, continuing to whisk until smooth and thick. Stir in the chopped sausage and the tomatoes. Taste and add S&P.
  4. In a 7x11 baking dish, begin to layer in the following order: 2-3 tablespoons gravy, spread across the bottom; 1 layer of noodles, 1/2 the tofu scramble, 1/2 cup cheese, 1/2 the remaining gravy
  5. Then: Another layer of noodles, the rest of the tofu scramble, 1/2 cup cheese
  6. And finally: Another layer of noodles, the rest of the gravy, and the rest of the cheese.
  7. Bake for 50-60 minutes covered with foil, removing the foil for the last 5 minutes. Serve warm!
Notes
  1. For the sausage I used King Soopers (Krogers) Simple Truth brand, which are vegan. Also, a combo of cheddar and mozzarella Daiya would be really yummy!
That Was Vegan? http://www.thatwasvegan.com/
{ 4 comments }

Grays Peak

We set out to climb both Grays and Torreys, but in the end we only summited Grays. Which is okay, because oh what an adventure it was!

Grays Peak | www.thatwasvegan.com

Of course, as a wise man once said… “There’s a fine line between adventure and a bad idea!;)

We stayed the night before in the truck, near the trail head, where I spent more time wishing everyone else would STFU than I did actually sleeping. While we weren’t the only ones who thought it was a good idea to camp and get an early start on the trail, apparently we were the only ones who didn’t see it as a great opportunity to get completely wasted and party all night.

We got up at 2:45 and it was coooold! Breakfast was bagels toasted on the camp stove with vegan cream cheese and Lightlife “turkey” slices, and diet Mountain Dew. The breakfast of champions, you heard it here first! We hit the trail at 3:25, later than I had planned but oh well. There was a super moon but it was also pretty cloudy, so we had to use our headlamps. The trail was rocky, but with a little focus and a slower pace, it was fine.

Hiking at night was quite the experience! We could see stars, and we could see the outline of the mountain tops, but that was about it. Oh, and we could see other hiker’s headlamps waaay up ahead of us. We saw them on top of Grays, and then we saw them crossing the saddle to Torreys.

After about an hour we encountered our first fellow hikers, a group of three that had decided to turn back before the summit. They were concerned about the clouds, but I’m a professional weather lady person with the wunderground app on my phone, so I knew they were just cumulus clouds that meant us no harm. We actually passed 5 more people before the sun came up, another group of three that had turned around, and two people that had hurt themselves and whose friends had gone on without them.

Oh, and we also go lost. We managed to lose the main trail for some sort of mountain goat trail that petered off into the middle of nowhere, so we had to backtrack and lost about 30 minutes. That sucked, and combined with our late start meant we weren’t quite to the top when the sun rose…

Grays Peak | www.thatwasvegan.com

So we just turned around and watched it from the trail, before continuing on to the top. This was just my second 14er, but it was 100% different from my first, at least at the top. On Bierstadt there was a party- dozens of people crammed onto a few rocks, sharing sandwiches and PBR, chatting and laughing. On Grays, we had the whole place to ourselves!

Grays Peak | www.thatwasvegan.com

And I didn’t have to share my PB&J ;)

Grays Peak | www.thatwasvegan.com

It was sunny in that last picture, but right after the clouds came rolling back in. There was a 40% chance of thunderstorms starting at 10am, and honestly I think we both had a touch of altitude sickness, so we decided to call it a day and head back down. The clouds broke up a bit though, so it was a really nice trip back down, and I gradually got the feeling back in my fingers.

Overall, I would rank Grays as more difficult than Bierstadt. The trail itself was easier to navigate, and there was no scrambling, but it was really long. And steep.

Here are TONS of pics for ya!

That’s Torreys to the left…

Grays Peak | www.thatwasvegan.com

And here’s another shot of it. It looks imposing right?

Grays Peak | www.thatwasvegan.com

There were SO MANY wildflowers, which is unusual for this time of year. We’ve been getting tons of rain, which has helped a lot. This shot was taken when we had about an hour left of the hike before the parking lot. Looking back over my shoulder and seeing how enormous Grays is made me glad we did this part of the hike up in the dark. If I’d seen that, I might have gotten discouraged! Look how far away it seems!!

Grays Peak | www.thatwasvegan.com

This was the very beginning of the trail, which we did in the dark. Such a beautiful hike!

Grays Peak | www.thatwasvegan.com

And finally, a fun little graphic from the trailhead that shows what we accomplished!

Grays Peak | www.thatwasvegan.com

{ 4 comments }

Kimchi Relish & Taco Fries

Whew! What a hike yesterday! I’ll be back tomorrow with pictures and the whole story, but in the meantime…

Kimchi Relish & Taco Fries | www.thatwasvegan.com

It’s been a while (or, like, four weeks) since I’ve graced you with any Korean recipes, so here you go: Veggie Dogs with Vegan Kimchi Relish.

I know, I know. You’ve heard of kimchi, but kimchi relish makes no sense to you. I thought it was kinda odd too, at first. My friend Shawna (guru of all things Korean, from recipes to babies) told me about this ages ago, and swore up and down that it was delicious. And she was right! It’s easy too. You take a bottle of store-bought vegan kimchi, and you mix in some agave and vinegar and gochujang. Beyond simple, yet it gives your veggie dogs a whole new personality. The crunchy, spicy veggies with just a hint of sweet are the perfect topping when you want something different.

Kimchi Relish & Taco Fries | www.thatwasvegan.com

This was dinner a couple weeks ago, on a super rainy day with temperatures in the 60s. I wanted sweatpants and slippers. I wanted gin. And I wanted comfort food! And since a dinner of just veggie dogs seemed a bit lacking, I whipped up some Taco Fries to go with them! I did half sweet and half regular, and it was the perfect combination with the spicy taco seasoning.

Kimchi Relish & Taco Fries | www.thatwasvegan.com

Haha, I also did half Korean and half Mexican, which is also the perfect combination, go figure! Isn’t it funny how sometimes the simplest dinners, the ones you throw together with the least amount of thought, can turn out to be the best? This meal really hit the spot, it was just what I needed on that stormy day. It was warm and filling and flavorful. And it was easy, which left me more time to mix up yummy gin drinks to chase away the chill. I’m thinking I’ll need to make this meal again for our next rainy day!

Kimchi Relish & Taco Fries | www.thatwasvegan.com

 


Kimchi Relish
Serves 4
Write a review
Print
Ingredients
  1. 1 cup vegan kimchi (I used Mother in Law's brand)
  2. 1.5 tablespoons rice vinegar
  3. 3 teaspoons agave
  4. 1 teaspoon gochujang
Instructions
  1. If there are any large pieces of veg in your kimchi, give 'em a chop. Then mix in a bowl with remaining ingredients, stir, and let sit for at least 15 minutes.
Notes
  1. This makes enough to top 4 veggie dogs!
Adapted from Steamy Kitchen
Adapted from Steamy Kitchen
That Was Vegan? http://www.thatwasvegan.com/
Taco Oven Fries
Serves 4
Write a review
Print
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 2 potatoes, russet or sweet
  2. Spray oil
  3. 3 tablespoons taco seasoning
  4. 1/2 teaspoon chili powder
  5. S&P
Instructions
  1. Preheat your oven to 400, with baking sheet in the oven while you prep the potatoes.
  2. Slice the potatoes into wedges or fries. In a mixing bowl, spritz them with your favorite oil, then cover with the taco seasoning and chili powder. Mix until well covered.
  3. Spray hot baking sheet with a little oil, then lay out the fries in a single layer. Cook for 30-35 minutes, stirring at least once. Finish under the broiler if you want them a bit crispier! Sprinkle with a bit of S&P if desired.
That Was Vegan? http://www.thatwasvegan.com/

{ 0 comments }

I mentioned the Gunnison Vitamin & Health Cafe to you after a recent camping trip. I also shared a Roasted Sweet Potato Spinach Salad recipe with you a couple days ago that was based on one of their menu items! So we passed through Gunnison on our camping excursion, and it was my first time in town. Happy Cow led us to this cafe, and I couldn’t have been more pleased with their offerings!

Mile High Vegan Eats: Gunnison Vitamin & Health| www.thatwasvegan.com

Not everything on their menu is vegan, but much of it is…

Breakfast Burritos with tofu, tempeh bacon, and avocado
Sweet & Sour Rice Noodles with pineapple, tofu, and asparagus
Indonesian Peanut Noodles with tofu, broccoli, and red pepper

Plus they can make most anything on their menu vegan if you ask!

Mile High Vegan Eats: Gunnison Vitamin & Health| www.thatwasvegan.com

I went with the Vegetarian Banh Mi, which was actually already vegan because they use Vegenaise in their aioli! When there’s a vegan Banh Mi on the menu, I’m helpless. I have to order it. This one was definitely not a disappointment! Tons of crisp, pickled veggies, and the tofu in a spicy peanut sauce. And cashew pate! Delicious. And as you can tell from the picture, messy. It came with a small side salad and (thankfully) unlimited napkins.

M had the Veggie Burger, which has a most exciting and delicious “secret” ingredient…

Mile High Vegan Eats: Gunnison Vitamin & Health| www.thatwasvegan.com

Beets! You know I love beets (grilled, in smoothies, anyway I can get ‘em!) so I couldn’t wait to steal a bite of this burger. Made with brown rice and black beans, along with other stuff, this burger was packed full of flavor. It’s the kind of patty that is soft and falls apart on you as you’re eating it, but that’s alright. The flavor was spot on, and that’s what matters. Also? Mustard and beets go together shockingly well!

The cafe is part of the Co-op in Gunnison, and there are also TONS of vegan products for sale in the store part. Milks, frozen items, packaged goods, snacks. You name it. If the RV wasn’t already stuffed to the gills with vegan yummies, I could’ve done some serious damage in there! So the next time you find yourself in beautiful Gunnison, make sure and stop by!

Want more Colorado restaurant reviews? Check out my Mile High Vegan Eats page!

 

 

{ 1 comment }

Roasted Sweet Potato Spinach Salad

Sweet Potato Spinach Salad | www.thatwasvegan.com

I promised you more salads, and this Roasted Sweet Potato Spinach Salad with cranberries, pumpkin seeds and maple vinaigrette is sure to please! And not just your tastebuds, either. Nutritional powerhouse spinach is packed with phyto-nutrients, iron, and vitamins A, C, and K. Sweet potatoes fill you up with healthy fiber, and the cranberries have that wonderful, natural sweetness. And pumpkin seeds! This salad literally has something for everyone.

Sweet Potato Spinach Salad | www.thatwasvegan.com

I love this salad! It’s based on a menu item I saw at the Gunnison Vitamin & Health Cafe, but didn’t order. Something about it spoke to me though, so I added it to my list of recipes to create. I could’ve made my own maple dressing too, but I decided to take the easy way out and bought a bottle of Balsamic Vinaigrette with Maple Syrup from Maple Grove Farms. You could certainly make your own and it would be less processed and healthier, but if you’re short on time, this stuff was delicious!

Sweet Potato Spinach Salad | www.thatwasvegan.com

In other exciting news… Remember how I climbed my first 14-er last month? Bagged my first peak, as they say…?

Mt Bierstadt: From the Top | www.thatwasvegan.com

Well I’m about to add #2 and #3 to that list! In the same day! Before the sun is up!

That’s the plan, anyway. We’re going to camp near the Grays trailhead on Saturday night, and start hiking around 3am so we can be to the top to watch the sunrise. Then we’ll cross over the saddle and back up to the Torreys peak before heading back down. There’s a super moon, so we probably wont even need headlamps. Sounds fun, right? :)

Maybe I’ll make myself another batch of this salad as a reward after I’m done!

Sweet Potato Spinach Salad | www.thatwasvegan.com


Sweet Potato Spinach Salad
Serves 2
Write a review
Print
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. 1 medium sweet potato
  2. Non-stick spray
  3. S&P
  4. 2 cups (packed) spinach, washed
  5. 1/4 cup pumpkin seeds
  6. 1/4 cup dried cranberries (or cran-cherries)
  7. Maple dressing of choice
Instructions
  1. Pre-heat the oven to 375. Wash and chop the potato. Spray a baking sheet and spread a single layer of the potatoes, and top with another squirt of the non-stick. Sprinkle with S&P. Bake for 20 minutes, stirring and adding more S&P halfway through.
  2. Top the spinach with the remaining ingredients. I recommend serving while the potatoes are still a bit warm!
That Was Vegan? http://www.thatwasvegan.com/
{ 5 comments }

Good afternoon and welcome to this installment of “Come win some awesome stuff!:)

Vegan Beans from Around the World Giveaway | www.thatwasvegan.com

No, but seriously, I love this cookbook. The recipes in Vegan Beans from Around the World by Kelsey Kinser are healthy, delicious, and most are really quite simple. Easy recipes you can make without spending a fortune or an entire afternoon, and your family will actually want to eat them.

There are still tons of recipes in here that I’m dying to try, like Frijoles Colombianos (Colombian Red Beans), Greek Lentil Salad, and Tuscan White Bean Soup. My favorite so far though? The Malaysian Vegetable Salad!

Vegan Beans from Around the World Giveaway | www.thatwasvegan.com

It’s full of tempeh, tofu, onions, cucumbers and green beans, all covered in the most deliciously garlicky peanut sauce. The good news for you is that, in addition to giving away a copy of the book, the publishers have also agreed to let me include my favorite recipe!

So. Enter the contest below by leaving a comment telling us what your favorite kind of bean is, and how you like to prepare them, then go and check out the recipe!

a Rafflecopter giveaway


 

Malaysian Vegetable Salad
Serves 6
Reprinted with permission.
Write a review
Print
PEANUT SAUCE
  1. 1/2 cup oil for frying, divided
  2. 1 cup roasted peanuts
  3. 1 clove garlic, minced
  4. 1 shallot, minced
  5. 1 Thai bird's eye chile, chopped
  6. 5 kaffir lime leaves (found in Asian grocers) or juice and zest of 1 lime
  7. 2 tablespoons brown sugar
  8. 1 tablespoon salt
  9. 1 tablespoon grated ginger
  10. 1 tablespoon crumbled toasted nori (optional)
SALAD
  1. 1/2 cup extra firm tofu, pressed and cubed
  2. 1/2 cup tempeh, cubed
  3. 1/2 small red onion, sliced thinly
  4. 1/2 cup green beans, cut into 1- to 2-inch pieces
  5. 1/2 cup fresh mung bean sprouts
  6. 1 small cucumber, halved and thinly sliced
Instructions
  1. In a large frying pan, heat 1ā„4 cup of oil on medium-high heat. Fry the peanuts until deeply golden brown; let peanuts rest on paper towels to absorb some of the oil. After peanuts are cooled, grind in a food processor until the peanuts are fine pieces.
  2. Add the garlic, shallot, and chile to the pan and fry for about 3 minutes on medium-high heat. Add the lime leaves or zest and juice, brown sugar, salt, ginger, and nori to the food processor and chop until a paste is formed. Add the peanuts and process just until combined. Set aside.
  3. Heat up the remaining oil in the frying pan on medium-high heat and fry the cubed tofu and tempeh until golden brown, stirring occasionally, about 7 minutes. Mix the tofu and tempeh in a large bowl with the onion, green beans, bean sprouts, and cucumber.
  4. Mix 1 cup of warm water into the peanut-based paste until the paste is liquid. Cover the mixed vegetables with peanut sauce and toss well to combine.
That Was Vegan? http://www.thatwasvegan.com/
 

Related Posts Plugin for WordPress, Blogger...
{ 42 comments }