Friday, February 10, 2017

Spicy Vegan Crab & Avocado Roll

 

Spicy Vegan Crab & Avocado Roll

When I think about summertime, which is months away (tear), I think of fresh flavors and seasonal ingredients. I also think comfort food, which is a shock I know..hint hint my name. But what many vegans don't eat during those months is seafood...but it doesn't mean we don't have some amazing vegan seafood options at our disposal. Gardein make a wonder selection of products that alway help cure that hankering. Between fish fillets and crab cakes, you are more than satisfied. This recipe shows you how to make a summertime classic with a spicy twist. It combines flavors of your favorite sushi and your classic take on non-vegan crab roll. These two pairs help balance each other out, between the spicy mayo, creamy Avocado, a refreshing crunch from fresh veg. It will make you wonder where it's been all your life. Perfect in summertime but even better during the winter when we want to fantasize about warmer months. Also a vehicle for an icey cold beer or any cold favorite you are also craving. This recipe makes 2 rolls, but you are under no obligation to share. Enjoy! 

Spicy Vegan Crab & Avocado Roll
Serving: 2 BIG Rolls

Ingredients

Split-top Hot Dog Rolls, Toasted
4 leaves Boston Bib Lettuce 
5 Gardein Vegan Crab Cakes (cooked and cooled), shredded
2 Tablespoons Hampton Creek Sriracha Mayo 
1 stalk Celey, minced
1/2 Avocado, diced
1 Tablespoon Parsley, minced
1 Tablespoon Chives, chipped 
2 teaspoons Lemon juice 
Salt & Freshly Ground Black Pepper, to taste 

*If you don't have access to Gardein or don't like meat substitutes, you can use sautéed & cooled oyster mushrooms or Shredded Jackfruit*

Directions

Before starting your crab salad, toast your roll. 

*Using melted vegan butter, spread it on each side of the roll and grill in a pan or flat top grill until golden brown and toasted*

Once you've toasted your buns. Start your roll by shredding your vegan crab cakes, making sure they are cooled down and not hot. 

 

Prep your other ingredients. Dice your veggies, herbs, and avocado. 

 

Add in all your remaining ingrednts but your Avocado to the mixture. You don't want to mash it up too much, so I leave it to fold in at the end.
 


Fold in your Avocado and fold in to combine. Taste for seasoning, add in salt and/or pepper as desired. 



Once your mixture is combined, add 2 leaves of bib lettuce inside your toasted rolls and add in half your crab salad mixture to each roll. Serve immediately before you eat both. These rolls go great with an Ice Cold Beer or your favorite frosty drink. Pair with a side of chips or fries because why not! Enjoy! 

-Amy

 

Thursday, January 26, 2017

Cherry-Almond Vegan Chicken Wrap

 


Cherry-Almond Vegan Chicken Wrap


When we are looking for a quick and easy lunch we usually go for sandwiches or wraps (Oh how exciting), should I go on? Yeah I know it's quick and easy but can't it also be super delish too?? Sure it can! It's great to eat your lunch and not feel bored while eating it. This recipe shows that you can have your lunch (or dinner) be scrumptious as well as quick, delish, and fun. The combo of sweet and savory flavors but vegan, no real chicken here. The almonds help give that nice crunch to help satisfy and the cherries are a sweet surprise that keep you wanting more. Not only good but beautiful and healthy to boot, you can't beat that. You can make this recipe for a larger group by double or tripling (even half it for smaller recipe) OR make it ahead for the work week. Just whip up and store in the fridge and nibble as needed, it only gets better daily. You can't go wrong when enjoying this for your next meal. Throw it together and let me know...I'll wait, I know you'll love it. Enjoy! 


Cherry-Almond Vegan Chicken Wrap


Ingredients

1 Tortilla, Multigrain wrap, Pita (Lettuce wraps work great too)
6 strips (1 serving) Beyond Meat Chicken-Free Strips, chopped  

1 Tablespoon sundried tomatoes, diced 

Tablespoon dried cherries (or you can use cranberries)

1 Tablespoon Slivered Almonds 
1 Tablespoon Just Mayo or vegan yogurt (plain) 
1-2 leaves romaine lettuce
2 Tablespoons Shredded red cabbage 
Sprinkle each: onion & garlic powder 
Salt & Black Pepper, to taste 

Directions

Prep the ingredients and combine in a bowl, season to taste with salt and pepper. Combine all in your wrap and roll tightly. Cut or leave whole for serving. Great made ahead for lunches or a quick dinner on the go. Enjoy! 

-Amy

 

Sunday, January 22, 2017

Vegan Reuben Nachos


 

Vegan Reuben Nachos

Game day is upon us! Now to me the best part of televised sports is the sheer gloriosness (you heard me) of the variety of snacks. Now yes vegans have a hard time at these parties but why not show the crowd what you can bring to the table. This recipe is sure to please any sports fan with it's uncanny taste of a classic Comforting diner sandwich. Easy to assemble and make for the big day (or any day). It's so easy the rival sports team could do it...BURN! This recipe is  sure to cheer you up, even if your team isn't in the running. Oh and don't forget to wash it down with your favorite brew! Enjoy! 

Vegan Reuben Nachos
Ingredients

6-8 cups Organic Blue Corn Tortilla Chips, (regular is fine)
1 cup sauerkraut, drained & liquid squeezed out 
1 package Lightlife Vegan Bacon (tastes very similar to corn beef)
6-8 slices Vegan Swiss cheese, I used Daiya
1 cup Vegan Thousand Island Dressing, Homemade or store bought (Hampton Creek) 
Salt & Black pepper, to taste 
1/2 Tablespoon Parsley, fresh or dried 

Directions

Preheat your oven to 350 Degrees 

Prepare your ingredients: drain and squeeze sauerkraut, chop the vegan bacon "corned beef", and drizzle the vegan thousand islands dressing. 

Lightly grease a baking sheet and spread half of the tortilla chips in one even layer. Spread half of the sauerkraut evenly over the chips and then, spread half of the vegan bacon and drizzle part of dressing on top. Repeat the processes by spreading the remaining chips to create the second layer. Repeat the layers of sauerkraut, corned beef, and cheese on top. Drizzle remaining dressing and add your vegan cheese on top.

Bake for 20 minutes until golden brown and ooey-gooey...a technical term. Remove from the oven and serve right away with your favorite brew! Enjoy!

-Amy

Wednesday, December 14, 2016

Chewy Vegan Gingerbread Cookies

 


Chewy Vegan Gingerbread Cookies


I get an overwhelmingly response about favorite cookies people had growing up and one of the cookies on that top 10 list would have to be Gingerbread. They seem to be a comforting item not only for the simply fact that they are delish but also because it sparks that memory for people. Usually a holiday time favorite, whether it's circular or as a person, they always spark a memory the most. Growing up comfort foods are the strongest connection to a memory and I don't think being vegan means giving that connection up. So why not change it up and adapt it to your vegan families recipe traditions.


This recipe will show you how to not only make the perfectly chewy and delish Gingerbread but also a holiday treat for years to come for your vegan family. With all those great flavors we associate with sugar, spice, and the smells of the holidays. It's completely satisfing and that craving that you have for cookies will be covered. It will not only make you and your family happy but also that inner child that has only one thing on its mind...COOKIES! Enjoy!

Chewy Vegan Gingerbread Cookies

Ingredients
  • 2 1/4 cups organic unbleached flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3/4 cup vegan butter, softened
  • 1 cup organic sugar
  • Egg substitute, equal to 1 egg (I used the vegan egg, 2 Tbsp & 1/2 cup cold water) 
  • 1 Tablespoon organic orange juice
  • 1/4 cup molasses
  • 1/4 cup organic sugar
Directions 
First, sift together all your dry ingredients (flour, ginger, baking soda, cinnamon, cloves and salt). 
Cream the butter and 1 cup sugar, vegan egg, mollasses, and OJ, beat until fully incorporated. 
 
 
Add in the dry ingredients in small batches until just combined. 
 
 
*Refrigerate the cookie dough for 2hrs or place in the freeze for a half an hour.*
Preheat the oven to 350 degrees. Form the cookie dough into 2 tablespoon balls, roll into the remaining 1/4 cup organic sugar and flatten slightly. Bake for 15 minutes.
 
Once the cookies are done, remove from the oven and let rest for 5 minutes. Remove from sheet trays and allow to cool further or eat...I'm going with eat! How can you wait that long? Pair with a glass of cold vegan milk or vegan egg nog. Enjoy! 
-Amy 

Monday, December 12, 2016

Butternut Squash Lentil Curry

 


Butternut Squash Lentil Curry


We all love to go out to eat, try new things, even pay a little extra to have a culinary experience from time to time. But you don't have to go out to have that experience. Why not pass up the take-out?. You can go that extra mile to impress without putting in much effort. You will not only save yourself the expense, but also express to your family and friends how truly important they really are. By going that extra mile you can show that you care, it's a gesture that I always grew up with. The way to a persons heart, more than most people is through their stomachs. This recipe shows you how to take a popular Indian dish you order and make it even more easily at home.  The exotic pairing of curry and spices with the hearty and sweet squash and lentils makes for a perfect warming winter dish. The perfect amount of spice and will keep you wanting more. All of it works together to make a whole meal that will please young and old alike. Serve atop jasmine, brown rice, or quinoa. A perfect recipe to serve on a special occasion or the holidays to impress. But you and I both know that it was easy, the only question is...now what's for dessert? Enjoy! 


Butternut Squash Lentil Curry


Ingredients


2 cups red lentils

4 cups butternut squash, cubed

1 medium onion, minced

2 cloves garlic, minced

2 Tablespoons ginger, minced

1 1/2 teaspoons curry powder

1 teaspoon red curry paste (more or less, to taste)

1 teaspoon ground coriander

1Tablespoon + 1 teaspoon garam masala

1 teaspoon turmeric

1 teaspoon ground cumin

1 teaspoon salt or to taste 

8 oz can coconut milk (full fat)

28 oz canned crushed tomatoes

3 cups vegan chicken or vegetable stock


Optional 

2-3 cups fresh organic Spinach (stired in at the end)


Directions 


Combine all ingredients (except coconut milk and spinach if your using) in a large Dutch oven or you can make this in a slow cooker. 


*If making in a slow cooker, cook for 8 hours on low. 


 


 


Once everything is combined, cook on a medium heat for 30-40 minutes until the lentils and butternut squash is tender. Before serving, stir in the coconut milk and taste for seasonings. Add additional salt or pepper as needed. 


 


Serve on its own or over brown, white, jasmine rice (or quinoa). Enjoy! 


 

-Amy 

Wednesday, December 7, 2016

Vegan Chicken Salad

Vegan Chicken Salad
Well hello everyone! I'm back! First I want to say thanks to all my loyal followers who have stuck with me over the past year through my twin pregnancy and now my hectic twin mommy hood daily. I appreciate everyone's support! So what a better way to start back, then a quick lunch. These days I'm go go go with two busy twin boys watching my every move. Lunch is a luxury these days, it can sometimes just be some dried fruit and water, or baby leftovers if I don't prepare. So I try to make things ahead to make my life a little easier...every moms dream!  I'm writing this as I'am being screamed at by one and feeding the other...yeah pressure is an understatement, so let's make this quick!
When we are looking for a quick and easy lunch we usually go for sandwiches (Oh how exciting), should I go on? Yeah I know it's quick and easy but can't it also be super delish too?? Sure it can! It's great to eat your lunch and not feel bored while eating it. This recipe shows that you can have your lunch (or dinner) be scrumptious as well as quick, delish, and fun. The combo of the classic flavors but vegan, no real chicken here. You can make this recipe for a larger group by double or tripling (even half it for smaller recipe) OR make it ahead for the work week. Just whip up and store in the fridge and nibble as needed, it only gets better daily. You can't go wrong when enjoying this for your next meal. Throw it together and let me know...I'll wait, I know you'll love it. Enjoy! 
Vegan Chicken Salad Sandwich 
Ingredients
  • 2 vegan gardein chicken cutlets, cooked and chopped fine (any brand is fine)
  • 1 stalks of celery, diced
  • 1/2 cup fresh parsley, minced 
  • 1/2 cup dried cranberries
  • 1/2 cup pecans, chopped 
  • 1 cup apple, chopped 
  • 1/2 cup vegan mayonnaise (just mayo)
  • 1/4 cup vegan sour cream (or more mayo if you don't like vegan sour cream)
  • 1 Tablespoons Dijon mustard
  • 1 teaspoon hot sauce (more or less, to taste)
  • 1/8 teaspoon onion 
  • 1/8 teaspoon garlic powder
  • salt & freshly ground black pepper, to taste 
  • 1-2 Tablespoons vegan bacon bits (optional) 

Directions 

In a large bowl combine vegan chicken, celery, pecans, apples, parsley, cranberries in the bowl. Add in you vegan mayo, Dijon, hot sauce, seasonings and vegan bacon bits. Taste god seasoning, add more salt and/or pepper as needed once you've got it to the taste you like, serve on your favorite bread of choice, wrap, in a lettuce wrap, or with crackers. Enjoy! 

-Amy 

 

Tuesday, July 12, 2016

New Additions

I'm 

Hi Everyone!! I want to thank everyone for their patience while I was away. It was worth the wait. ❤️
Welcome to The Comforting Vegan family...

Archer (A): 7lbs 0oz & Asher (B): 7lbs 11oz, both 20.5inches 👶🏼👶🏼 -39wks-


& now they are already 6 weeks today... 


Archer

Asher 


-Amy