Veggie & Vegg Fried Rice

As I had said in the previous Vegg post, I thought what I had made would lend itself nicely to a rice dish. I had some leftover mix in the fridge and had to test this theory.
Yep. Amazing. It was my first time making fried rice and the Vegg added some great flavor, that even my omni eating boyfriend said tasted “eggy.”

Fried Rice
Sautéed veggies of your choice
2 cups cooked brown rice
1 tbsp grapeseed oil
3 tbsp Braggs Liquid Aminos
2 tsp sesame oil

Chop and sautee veggies and set aside. I did several asparagus spears, a couple of carrots, baby portobello mushrooms, broccoli, onion, and then added my leftovers from my first Vegg experimentation. Set aside.

Preheat a skillet or wok over medium heat and add the grapeseed oil. Add the rice and stir thoroughly. Add the Braggs and mix until well combined. Mix in the sesame oil.
Once it’s well heated and mixed, stir in your veggies and cook for a few more minutes.
Enjoy!

This recipe makes several servings and unless you’re feeding a handful of people you should have yourself some leftovers to enjoy!

The Vegg

Yesterday I got my order from Vegan Cuts for The Vegg combo pack in! I’ve been pretty curious and heard some good things,  so I’ve been pretty excited to try it out.
As soon as I heard it was in, I went and picked up some tofu,  asparagus,  baby portobello mushrooms, and fresh baby spinach.
I had started off to make an omelet, but sadly it wasn’t totally successful.  The results were super delicious though! Eggy, veggie goodness that would lend itself so nicely to a rice dish.  I just wanted a light breakfast so I scrambled it all up and enjoyed it with toast and avocado.
I can’t wait to get more familiar with the Vegg! I recommend trying it out, one dish down that wasn’t even how I intended and it was delicious!

Check out the Vegg!

Vegan Hollandaise Sauce and Chik’n Sandwiches

1/2 package silken tofu
3 tbsp melted Earth Balance buttery spread
1 tbsp lemon juice
2 tbsp nutritional yeast
1/2 tsp pink Himalayan salt
1/8 tsp cayenne
1/8 tsp turmeric
1/8 tsp white pepper
2 tbsp vegetable oil

Combine all ingredients in a blender or food processor and blend until smooth. Heat through,  and it’s ready to use!

We had ours with steamed asparagus. Just bend asparagus ends til they snap at their natural breaking point, and steam for 2 minutes.

Along with the asparagus we had corn on the cob. I had bought a large bag of frozen corn cobs, so I just had to place them in boiling water for 4 minutes. After that, I drained them, added a but of Earth Balance buttery spread to each, topped it with some pink Himalayan salt and some freshly ground black pepper,  then placed them in the oven for the last couple of minutes the sandwiches were in (until the butter was melted.)

The sandwiches we had with it were Gardein Crispy Chick’n Sliders. I highly recommend these! So good!

Gardein Crispy Chick’n Sliders!

The hollandaise recipe made enough that we decided to have asparagus again this week.

Again with corn, and then we made Chick’n sandwiches with Gardein Chick’n tenders on Oroweat buns. Mine is just a half since we have a sneaky dog that somehow got to one bottom bun!

Hooray for vegan buns! Oroweat, unless the bread contains honey, milk, or another obviously not vegan ingredient IS vegan!
Oroweat’s FAQ page answering the mono- and diglycerides question!

I absolutely love Gardein’s Seven Grain Crispy Tenders, they’re delicious!

Both the slider and the sandwich was topped with Vegenaise and Stubb’s BBQ sauce (All Stubb’s products except for Honey Pecan and their former Burger Rub are vegan!)

Vegenaise!
Gardein!

Hearty Hash with Asparagus – Valentine’s Dinner

This was a nice little dinner we cooked together for Valentine’s Day.

Preheat oven to 400°. Rinse and bend the asparagus so the ends snap off. Toss in olive oil to coat in a casserole dish and sprinkle with Sea Seasonings Kelp Granules (or salt) and pepper. Top with a few small slices of onion. Bake for 20-25, adding a little minced garlic atop the asparagus for the last 5 minutes. (If you don’t have minced garlic just sprinkle on some garlic powder with the other seasonings)

The hash! We were just throwing in some veggies we had on hand and were so pleased with the results. We shredded carrots.  We were going to julienne the potatoes but did them a little thicker than that. Chopped onion, green bell pepper, red bell pepper, and mushrooms. No measurements, it all depends on how much you want. We did 1 carrot, 1 giant potato, half of each pepper, half of an onion, several mushrooms.
Sautee the onion for a few minutes in grapeseed oil (enough to coat the bottom of the pan), add carrots, and potatoes over medium heat.  We added a large amount of garlic powder, basically just coating the top layer of veggies.  Several dashes of pepper and kelp granules. 1 tbsp. of nutritional yeast. Sprinkle onion powder and parsley.  Stir and add the rest of the produce. Cover and let cook for a bit, stirring occasionally. When the potatoes are starting to look cooked through, do the seasoning again.  We added a bit of Phoney Baloney’s Coconut Bacon at the very end to get some of that smoky goodness mixed up in there.  Taste to see if you would like to add more seasoning and to ensure potatoes are cooked through.  I used a large heart shaped cookie cutter to plate it because sometimes I just want pretty food and it was Valentine’s Day, so why not? It’s a nice meal to cook together and didn’t take very long to make. Allowing the hash to sweat in a covered pan gives you time to clean up a bit after yourself or prep anything else you’d like to for your meal.

Curious about Phoney Baloney’s Coconut Bacon?  I recommend checking it out!
http://www.phoneybaloneys.com/

Interested in Kelp Granules? I love it as a salt alternative and get them at Whole Foods.
https://www.seaveg.com/shop/index.php?main_page=index&cPath=18