Daily Vegan Lunch for 23 October, 2013: Spicy Chipotle Black Bean Burgers

vegan spicy black bean burgers

1 tablespoon oil
1.5 cups onion, roughly chopped
1 tablespoon garlic, minced
3 cups black beans, rinsed and drained, divided
1 tablespoon flaxseed meal
1/4 cup water
2 chipotle peppers from a can
1 teaspoon cumin
1 teaspoon chili powder
1/2 cup bread crumbs
Salt to taste

DIRECTIONS

Fry onion and garlic in oil on medium heat until onion is translucent, set aside.

In a food processor, combine black beans, onion/garlic mixture, flaxseed meal, water, chipotles, chili powder, cumin, and breadcrumbs. Pulse until just combined.

Transfer mixture to a large mixing bowl. Stir if necessary to make sure all the ingredients are completely mixed. Season with salt to taste.

Heat a pan to medium-low heat and spray with oil or use 1 additional teaspoon of oil to coat pan. Fry burgers until browned on both sides.

Daily Vegan Lunch for 18 September, 2013: Tomato Black Bean Corn Soup

vegan tomato black bean corn soup

INGREDIENTS:

2 teaspoons oil
1.5 cups onion
5 cups fresh tomatoes, pureed in blender or 3 cups tomato sauce plus 2 cups vegetable broth
2 cups cooked black beans (I soaked dried beans and cooked them in the crockpot)
1.5 cups corn kernels

1 teaspoon cumin
1/2 teaspoon thyme
Salt to taste

1 clove garlic, minced

Directions:

Puree tomatoes in a food processor or blender until liquified. Alternately, mix 3 cups tomato sauce with 1 cup vegetable broth and set aside.

In a large soup pot, fry onion in oil on medium-high heat until onion is translucent, about 5 minutes. Add garlic, cumin, and thyme, stir, and cook for 1 minute. Add tomatoes/tomato sauce & veg broth, beans, and corn. Stir until heated through, about 5 minutes. Salt to taste.

Daily Vegan Lunch for 17 September, 2013: Black Bean Guacamole Pita Pizza

black bean vegan guacamole pizza

INGREDIENTS:

1 pita round

1 tablespoon onion, chopped

3/4 cup black beans, mashed with a fork
1 teaspoon taco seasoning (generic blend of cumin, chili powder, and onion powder)

OR

1/2 cup refried black beans mixed with 1/4 cup salsa

1/2 recipe of homemade guacamole (about 1/2 avocado’s worth or 3/4 cup)

3/4 cup corn kernels (I used organic frozen ones defrosted in the microwave)

Homemade blender salsa, for serving

DIRECTIONS:

Mash taco seasoning into black beans until they are a paste.  Mix in onions.  Spread the black bean paste on the pita round.  Top with corn.

On an oven proof pan or cookie sheet, broil the pita round with the black beans and corn on it for 5 – 7 minutes.

Take out of oven and spread with guacamole.  Serve with salsa.

Daily Vegan Lunch for 20 August, 2013: Carrot & Black Bean Burrito

vegan carrot and black bean burrito

For one burrito

INGREDIENTS:

1.5 cups cooked black beans, rinsed and drained if from a can
1 teaspoon taco seasoning (generic blend of cumin, onion, and chili powder)

1/2 carrot, shredded or julienned
2 tablespoons water
1 tablespoon vegan sour cream (optional)
1/2 an onion
1 teaspoon oil

1 large tortilla

DIRECTIONS:

Sprinkle taco seasoning over beans. Fork smash the black beans in a bowl and stir until the taco seasoning is evenly distributed. In a separate small bowl, put carrot shreds in water and microwave them for 1 minute and drain. Alternately, you can leave them raw.

In a small pan, cook onions in oil on medium-high heat until they begin to go translucent.

Microwave tortilla for 20 seconds to soften it. Put smashed beans, drained carrot, vegan sour cream, and onion in the middle of the tortilla, wrap & eat.

Daily Vegan Lunch for 12 August, 2013: Tofu and Sausage Burrito

vegan sausage tofu burrito
INGREDIENTS FOR ONE LARGE BURRITO:

1 teaspoon oil
1 1/4 cups firm tofu, crumbled
1/4 cup onion, chopped

1/2 teaspoon turmeric
1 teaspoon taco seasoning (generic blend of cumin, chili powder, and onion powder, I buy it in the bulk section)

1 vegan sausage, chopped OR 1.5 cups of vegan chorizo (I used a Tofurky Kielbasa)

1 large burrito shell (I used Mountain Bread brand)

DIRECTIONS:

In a medium sized pan, fry onion and tofu in oil on medium-high heat until onion is translucent, about 2 minutes. Mix in turmeric and taco seasoning. Scoop into a bowl so it can cool.

Cut vegan sausage into 1/4 inch slices. Fry them in the same pan you used for the tofu on medium-high heat, tossing them until they are slightly browned, about 2 – 3 minutes.

Heat the burrito shell in the microwave for 20 seconds to make it pliable. Scoop all of the sausage and the tofu mixture into the burrito and roll it so the edges are tucked into the sides.

Daily Vegan Lunch for 11 August, 2013: Chilaquiles

vegan chilaquiles

INGREDIENTS:

1.5 cups firm tofu, crumbled
1 cup onion
1 Tablespoon oil

2 corn tortillas, ripped into small bite-size pieces
1 cup homemade salsa
1/2 an avocado, optional

Salt to taste

INGREDIENTS:

In a medium sized pan, bring 1 tablespoon of oil to medium heat. Fry tortilla bits in oil until they curl up, about 2 minutes. Scoop tortilla bits out of pan and save them for later in a bowl. Add the onion and tofu to the pan, which still will have some oil from the tortillas. Stir fry until the onion is slightly transparent. Add the tortillas back and add salsa to pan until heated through. Top with avocado.

Daily Vegan Lunch for 23 May, 2013: Taco Baked Potato

vegan taco potato

Yes, I took advantage of two pre-existing recipes — Nacho Cheez and Walnut Taco Meat… Delicious!

INGREDIENTS:

1 potato, washed, stabbed with fork, and microwaved 4 – 6 minutes, depending on size
1/4 cup Nacho Cheez from No-Quesadillas Recipe
1/2 cup Walnut Taco Meat from Stuffed Cucumber recipe

DIRECTIONS:

Stab and microwave or bake potato until soft, cut in half and set aside to cool. Top with Nacho Cheez and Walnut Taco Meat.

Daily Vegan Lunch for 21 May, 2013: Stuffed Raw Cucumbers and Guacamole

IMG_2911
I
NGREDIENTS:

1 cucumber per serving
3/4 cup walnut taco meat per serving
3 – 4 tablespoons guacamole per serving

WALNUT TACO MEAT INGREDIENTS:

2 cup raw walnuts, soaked for 6+ hours in water and strained
1/4 cup chopped tomato
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 tablespoon soy sauce

GUACAMOLE INGREDIENTS

1/2 avocado
1 tablespoon minced onion
2 teaspoons fresh lemon juice
1/4 teaspoon salt

DIRECTIONS:

Soak walnuts 6 hours or overnight.

Peel cucumber(s).  Quarter and scoop seeds out with a spoon.  Make the walnut taco meat by combining all walnut taco meat ingredients in a blender and pulsing just until slightly ground and mixed.  Make guacamole by pitting avocado, peeling, and fork-mashing avocado with lemon juice, minced onion, and salt.

Stuff cucumbers with walnut taco meat and top with guacamole.

Daily Vegan Lunch for 30 March 2013: Nachos with Lentils and Cashew Cheez

vegan nachos with cashew cheez and lentils

Makes 2 servings

NACHO CASHEW CHEESE INGREDIENTS:

3/4 cup cashew cheese from the Stuffed Mushroom recipe
3/4 cup water
2 tablespoons nutritional yeast
1/2 teaspoon paprika
1/2 teaspoon turmeric (for color)
2 teaspoons taco seasoning (generic blend of cumin, chili powder, and garlic powder)
1 teaspoon onion powder

OTHER INGREDIENTS

2 cups corn chips
1 cup lentils
2 cups water
1 veggie broth cube
1 tablespoon taco seasoning

OPTIONAL INGREDIENTS

Chopped onion or green onion
Chopped tomato
Salsa
Avocado
Lettuce
Cucumbers
Black olives
Veggie meat or burger crumbles

DIRECTIONS:

Make cashew cheese into nacho cheese by mixing the thick cashew paste, nutritional yeast, and spices with water in a bowl. Set aside.

Cook the lentils by dissolving broth cube in water and then bringing lentils and broth to a boil on high heat in a soup pot, turning it down as soon as it boils to medium-low heat and covering. Allow the lentils to cook until they have absorbed all the water, about 20 – 25 minutes. Once the lentils are cooked, stir in the taco seasoning.

To serve, put a large handful of chips in the bottom of a bowl and top with lentils, cashew nacho cheese, and other toppings.

Daily Vegan Lunch for 23 April, 2013: Tofu Enchiladas With Broccoli

tofu enchiladas with broccoli

IMG_2708

These are a based on a recipe from the amazing cookbook called Tofu Cookery by Louise Hagler. Yes, this cookbook will change your life! I actually got to meet Louise at her cooking demo at Naperville Veggiefest 2 years ago and she signed my copy of the new edition of Tofu Cookery! I gave my old Tofu Cookery book to a friend who is interested in trying new ways of cooking tofu. Win!

INGREDIENTS:

1 package firm tofu, about 2.5 cups, frozen for 24 hours then thawed
2 cups fresh chopped broccoli, cooked in microwave in 2 cups water for 4 minutes

FOR THE TOFU:

2 tablespoons peanut butter
1/2 teaspoon garlic powder
1 teaspoon onion powder
4 Tablespoons soy sauce

SAUCE INGREDIENTS:

1 13.5 ounce can of crushed tomatoes or tomato sauce
3 teaspoons agave nectar or 1 tablespoon sugar
2 teaspoons salt
1/2 an onion, chopped
1 tablespoon oil
2 tablespoons taco seasoning (generic mixture of cumin, garlic powder, and chili powder)
1 cup vegetable broth

Anywhere from 5-8 corn or wheat tortillas (depending on their size) I used whole wheat tortillas from Trader Joe’s

1/2 cup chopped onion for garnish

DIRECTIONS:

Prepare tofu — it will end up tasting very much like cheese — by mixing together soy sauce, peanut butter, garlic and onion powder into a slurry. Rip the tofu into small chunks and lay it on a baking sheet. Drizzle the peanut butter sauce over the tofu, tossing it around to distribute the sauce if necessary. Bake the tofu at 350 for 10 minutes or until the tofu begins to brown.

Fry the onion over medium heat in a saucepan until it is translucent. Add all other sauce ingredients and mix well. Heat through and then take off the stove.

Pre-cook broccoli in the microwave and drain the water off, set aside.

Assemble enchiladas by spreading a cupful of the sauce on the bottom of a large casserole dish. Lay one tortilla in the sauce, wetting it on both sides. Fill the tortilla with a tablespoonful of the tofu mixture and a tablespoonful of broccoli in a line down the middle and then roll into a tube. To evenly divide my tofu and broccoli, I lay the tofu and broccoli out on a cutting board and portion it into equal parts according to how many tortillas I’m using before I make the enchiladas.

Repeat the tortilla-rolling for all of your tortillas. Pour any remaining sauce over the top and sprinkle with onions. Bake in the oven for about 20 – 30 minutes at 350 degrees.