Chickpea Janes (Sloppy Chickpeas)

I bet you did not expect Rosie to make a guest appearance. I figured she deserves a mention. Aside from Rosie's style, strength and kick ass muscles which I will never have, she conveys a message that means a lot to me: "We Can Do it!" I use these words as an inspiration to combat any obstacle that gets in the way of things, many, many things.

Oh, pardon...I forgot to mention I included a recipe to go along with the girl power theme. Chickpea Janes (Sloppy Chickpeas) ROCK!!! (to me anyways). Cheers!

Chickpea Janes (Sloppy Chickpeas)

 Ingredients
 1 tablespoon olive oil (optional) 
2 garlic cloves, minced
1 small onion, finely chopped
1 green bell pepper, finely chopped
2 (16-oz cans) chickpeas, drained and rinsed
1 (15-oz can) tomato sauce
1 tablespoon chili powder
1 tablespoon liquid smoke (optional)
1 tablespoon Dijon mustard
2-3 teaspoons vegan sugar
Freshly ground black pepper
Hot sauce and salt to taste (optional)

Directions
In a large pot, sauté the onion and bell pepper in olive oil or water over medium heat for about 10 minutes. Add garlic and cook for another two minutes. Add a splash of water if necessary to prevent from sticking to the pan. Mix in chickpeas, tomato sauce, chili powder, liquid smoke, Dijon mustard, vegan sugar, ground black pepper, and bring to a boil. Once boiling, lower the heat to low and simmer for 15-20 minutes, uncovered, until the sauce thickens. Taste for seasonings, add hot sauce if using. This recipe makes great taco filling.

3-Ingredient Beer Bread

3-Ingredient Beer Bread

Ok, I might be able to decipher your thoughts, indicating great concern as to the taste of this awesomeness that I call 3-Ingredient Beer Bread. As you scroll down this page in disbelief, I will convince you that making this bread is easy. Dare to accept the bread making challenge? If so, the winner gets...let me think about the award a bit more.

Cheers!

I ate a pice of bread and now the picture looks bad ;) 

3-Ingredient Beer Bread 

Ingredients
1 (12-oz can) vegan beer of choice, at room temperature (I used Samuel Adams Summer)
2 and 2/3 cups self-rising flour (not regular flour, found in the baking needs section of your supermarket)
1/3 cup green onions, finely chopped

Directions
Preheat oven to 375 F. In a large bowl, combine the self-rising flour, green onions and beer. Mix well using a spatula. Grease 8-inch loaf pan with non-stick cooking spray and add the bread mixture. Spread evenly, coat with non-stick cooking spray and bake for 50 minutes. The bread is ready when the sides pull away from the loaf pan and the pick inserted in the center comes out clean. Remove bread from the loaf pan and allow to cool before serving. That's it!

*Note
Instead of green onions, add vegan cheese or anything else you fancy.

Pantry Black Bean Chili

If you were to ask me what are my dreams and hopes for the future, I would say: "Aside from ending all animal cruelty, getting peeps on board with adopting furry companions from shelters instead of pet stores, bringing awareness to spaying and neutering, saving the planet from pollution, improving human welfare, peace and love. Another dream I have is to own a Hello Kitty toaster."

This past weekend, one of my dreams came true. I purchased a Hello Kitty toaster!  Oh joy, where can I take thee? I was thinking what recipe would work well with Hello Kitty toast, and Pantry Black Bean Chili was the one that came to mind.

Cheers!

Pantry Black Bean Chili

Dork alert!

                                                                                                                                                                                                                           

Pantry Black Bean Chili

Ingredients
1 tablespoon olive oil
1 medium sized onion, finely diced
1 green bell pepper, stems removed and finely diced
1 jalapeño pepper (optional), stems removed and finely diced
4 garlic cloves, minced
2 tablespoons chili powder
2 teaspoons dried oregano
1 teaspoon ground cumin
½ teaspoon crushed red pepper flakes (optional)
½ cup frozen corn kernels, defrosted (I used organic corn)
3 (15-oz cans) black beans, rinsed and drained
1 (15-oz can) tomato sauce
½ cup vegetable broth
Freshly ground black pepper to taste
Salt to taste (use sparingly)

Directions
Heat oil in a large pot over medium heat. Add onion, green bell pepper and jalapeño pepper if using. Sauté for about 10 minutes. Add a splash of water if necessary to prevent from sticking to the pot. Add garlic, chili powder, dried oregano, cumin and crushed red pepper if using. Cook for about 2 minutes, stirring often. Add black beans, tomato sauce and vegetable broth. Mix gently and bring to a boil. Cover and reduce heat to medium-low, stirring occasionally. Cook for 20 minutes. Add corn kernels to the chili 5 minutes before it is ready. Season with freshly ground black pepper and taste for salt.

Ladle into bowls and garnish with favorite toppings.

Green Split Pea Soup with Kale

Soup is many splendid things, but mostly it is satisfying. In Poland (where I grew up), dinner usually consists of two courses: soup and the main dish. I am happy with having two bowls of soup instead.

Fun Fact: I worked at a popular soup chain in NYC while in college and got to know soup on a more intimate level. We, meaning myself and soup, are still simpatico.

Cheers!

Green Split Pea Soup with Kale

Green Split Pea Soup with Kale

Ingredients
1 tablespoon olive or vegetable oil
1 medium sized onion, finely chopped
3 medium sized carrots, finely chopped
3 garlic cloves, minced
1 teaspoon salt
Freshly ground black pepper
1 teaspoon ground cumin
2 teaspoons dried thyme
1 bay leaf
1 ½ cups green split peas, rinsed and picked over

7 cups vegetable broth

1 bunch kale, stems removed, leaves torn into pieces

1 teaspoon balsamic vinegar (optional)

Directions

Preheat large soup pot over medium heat. Sauté the onion in oil for about 5 minutes. Add carrots, garlic, salt, pepper, cumin, thyme, bay leaf and sauté for another minute. Stir continuously, add a splash of water if necessary, to prevent from sticking. 

Add split peas and broth. Cover the pot and bring it to a boil. Once boiling, lower the heat to simmer and cook for about 1 hour, until the peas are creamy. Stir occasionally. Add prepared kale 15 minutes prior to the soup being ready. Turn off the heat and add balsamic vinegar if using. Taste for for salt and seasonings. Allow the soup to sit for 10 minutes prior to serving. 

Spinach and Tofu Mini Quiches with Potato Crust

Spinach and Tofu Mini Quiches with Potato Crust

Dewey [the feline]: Are you certain you can make mini quiches that are easy and do not include nutritional yeast? Meow.   

Me [the human]: Yes Dewey, I am certain. I have never heard you use the word certain. Good job at improving your vocabulary. Cheers! 

Dewey in the middle with Othello (left) and Paulina (right)

Spinach and Tofu Mini Quiches with Potato Crust

Spinach and Tofu Mini Quiches with Potato Crust (Servings: 12 mini quiches)

Crust Ingredients
2 large potatoes, peeled and grated (I used Red Russet potatoes)
1/2 teaspoon salt
1/2 teaspoon onion powder
Freshly ground black pepper to taste

Filling
10-oz package (about 1 cup) chopped frozen spinach, defrosted
14-oz package organic lite firm tofu (I used Nasoya brand)
4 garlic cloves
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon Dijon mustard
1 teaspoon turmeric
1 tablespoon cornstarch
1 tablespoon lemon juice
Freshly ground black pepper to taste

Directions
Preheat the oven to 400 F. Peel and grate the potatoes. Drain the excess liquid by squeezing the potatoes in your hands (do not omit). Add salt, pepper and onion powder. Mix well. Coat muffin tin with a non-stick cooking spray generously.  Fill each muffin cup with potato mixture (about 1 tablespoon), pat it down while spreading it evenly. Spray with non-stick cooking spray and bake for 10-15 minutes. Remove from the oven and lower the heat to 350 F.

While the crust is cooking, make the filling. In a food processor or high speed blender, add garlic and pulse until minced. Add the remaining ingredients except for the spinach. Mix until smooth and creamy. Drain the excess liquid from spinach by squeezing the spinach in your hands (do not omit). In a large bowl, combine the tofu mixture and drained spinach. Mix well. Fill each muffin cup with tofu and spinach mixture (about 1 tablespoon) and spread it evenly on top of the potato crust. Be sure to cover the potato crust with the filling to prevent from burning. Coat with cooking spray and bake in the oven for 25-30 minutes. Allow 10-15 minutes for cooling before removing from muffin tin.

Pantry Red Lentil Loaf

Pantry Red Lentil Loaf

My mom who lives in Poland is my best friend. I speak to her every week. We talk about everything, including food. She does not like to cook, but enjoys trying out new recipes that are easy and supermarket accessible. Pantry Red Lentil Loaf is such a recipe.

Cheers!

Pantry Red Lentil Loaf

Ingredients
2 cups cooked brown rice (best when cooked in vegetable broth)
1½ cups red lentils
1 small onion, finely chopped
1 celery stalk, finely chopped
1 cup carrots, grated (about 3 medium sized carrots)
4 garlic cloves, minced
1 tablespoon olive or vegetable oil (optional)
1 teaspoon salt, plus additional salt if necessary
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon rubbed sage
½ teaspoon marjoram (optional)
1 teaspoon parsley flakes
Ground black pepper to taste
2-3 tablespoons of organic ketchup or barbecue sauce

Directions
Cook brown rice according to package directions. While the rice is cooking, prepare the lentils. In a medium saucepan, add 1½ cups red lentils, 2½ cups of water and ½ teaspoon of salt. Bring to a boil, lower the heat to simmer and cook for about 10-15 minutes until the lentils are mushy. Mix and add an additional splash of water if necessary to prevent from sticking to the pan. Mushy lentils are the perfect texture for this recipe; so don’t worry if they lose their shape.

While the lentils are cooking, preheat the oven to 350 F and prepare the vegetables. Sauté the onion, carrots, and celery in olive oil or water over a medium heat for about 10 minutes. Season with a dash of salt and pepper. Add the garlic and cook for another 3 minutes. Turn off the heat and transfer the vegetable mixture to a large bowl. Add cooked brown rice, cooked red lentils, and all the spices. Mix and taste for seasoning. Add more salt and pepper if necessary.

Grease 8-inch loaf pan and add the loaf mixture. Pat down loaf mixture firmly and tightly. Spread 2-3 tablespoons of ketchup or barbecue sauce on top of the loaf evenly. Bake in the oven, uncovered, for 1 hour. Allow the loaf to cool before serving.

MacCatty and Cheese (Vegan Mac and Cheese)

MacCatty and Cheese

Instead of my usual approach, I leave you with this poem.

Oh MacCatty and Cheese! How I love thee. 

Your yellow exterior inspires me to live a life that is cruelty-free. 

Your creamy texture surprises me. Is there cheese in there? No, no…you are dairy-free.

Cheers!

MacCatty and Cheese

Ingredients
1 pound (16-oz package) gluten-free or regular pasta of choice
3 cups unflavored almond milk (I used Almond Breeze Original)
¼ cup vegan butter, melted
¾ cup nutritional yeast (I used large nutritional yeast flakes)
1 tablespoon Dijon mustard
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon smoked paprika (regular paprika may be substituted)
½ teaspoon white pepper (optional)
½ teaspoon turmeric
2 teaspoons salt
3 tablespoons cornstarch, plus 2 tablespoons of water (to make the slurry)
2-3 tablespoons gluten free panko or breadcrumbs of choice, plus additional 1 tablespoon of vegan butter

Directions
Preheat oven to 350 F. Cook the pasta according to package directions. Drain and rinse with cold water to prevent from further cooking. Set aside.

In a medium sized saucepan, melt ¼ cup vegan butter over medium heat. While the butter is melting, in a large bowl, whisk together almond milk, nutritional yeast, Dijon mustard, onion powder, garlic powder, smoked paprika, white pepper, turmeric, and salt. Add the sauce mixture to the butter, stir and bring to a boil.

While you are waiting for the sauce to boil, make the slurry. In a small bowl, combine cornstarch and 2 tablespoons of water. Whisk until there are no lumps left. That’s your slurry! Once the sauce is boiling, lower the heat to a simmer and add the slurry to the sauce, gradually while continually whisking it for about 5-6 minutes. Once the sauce has thickened, turn off the heat.

To assemble, coat a 12-inch cooking dish with a non-stick cooking spray and add the prepared pasta. Add the sauce and mix well. Top with panko or breadcrumbs of choice. Add a few dabs of vegan butter. Cook uncovered in the oven for 30 minutes.

*Note

In a hurry? Skip the oven and add the cooked pasta to the prepared sauce without baking it.