Seitan Hash over Rice

I love a good breakfast hash– in fact, potatoes are one of my favorite foods– they’re versatile and can take on many different flavors. Plus they come in a naturally sweet variety and I have a big sweet tooth! I used the sweeter variety– sweet potatoes, to make this savory dinner hash.

Seitan Hash over Rice

 

What You’ll Need:

  • 1 1/2 cups cooked white rice
  • About 2 cups of seitan (I used the entire box of Upton Naturals: traditional seitan in chunks for this recipe)
  • 1 medium to large-sized sweet potato
  • 1/2 of a medium-sized orange bell pepper, sliced
  • 1/2 of a medium-sized red bell pepper, sliced
  • 1/4 cup yellow onion, chopped
  • 1/4 cup white button mushrooms, chopped
  • 1/2 cup fresh baby spinach (preferably organic– I use Earthbound brand, organic spinach)
  • 1 teaspoon salt (optional, because Upton Natural Seitan is pre-seasoned so only add the extra salt if you want to!)
  • 2 teaspoons pepper
  • 1 teaspoon garlic powder
  • 3 tablespoons olive oil

 

What to Do:

  1. Pre-heat oven to 425 degrees.
  2. Place sweet potato on a piece of aluminum foil large enough to wrap it in.
  3. Drizzle potato with 1 tablespoon of olive oil and wrap it in the foil.
  4. Place potato on middle oven rack and bake for 45 minutes. You will need the potato for the skillet portion of this recipe, so wait for potato to finish baking and let it cool.
  5. Slice potato into chunks and pieces (as in the picture) and set aside.
  6. Prepare rice in a small saucepan (boil water, add rice, stir and bring to a boil again, turn heat to a low simmer, cover and let simmer for approximately 20 minutes or so– use approximately 1 3/4 cup of water for every one cup of rice). Set aside.
  7. Heat a medium-sized skillet on low-medium heat with 2 tablespoons of olive oil.
  8. Once oil is hot, add orange and red peppers and saute for approximately 2 minutes.
  9. Add entire box of seitan to skillet (careful of oil splatter!)
  10. Turn heat up to medium and stir seitan and peppers to avoid burning. Cook for another 2 minutes.
  11. Add mushroom, onion, salt and garlic powder and stir. Continue to cook, stirring occasionally.
  12. Cook until onions are translucent, seitan has some golden brown texture, and peppers have a little bit of crispness to them, approximately another 4-5 minutes.
  13. Add sweet potato and stir carefully so you don’t break the sweet potato pieces apart. Reduce heat to low-medium and let sit on heat for another 2 minutes or so.
  14. Transfer 1 1/2 cups rice to serving dish.
  15. Place spinach on top of rice.
  16. Spoon some of the seitan has over the spinach. Bon appetit!

 

 

 

Date posted on Instagram: 3/11/18

BBQ Jerk Tofu over Rice

In honor of my Jamaican roots, I made this jerk tofu dish! I was experimenting with different flavor profiles and tofu types, so I used a less firm tofu for this recipe, although I kind of wish I would have used a firmer one, but it still turned out to be delicious. The spice factor is definitely there and the full-bodied flavor is on point!

BBQ Jerk Tofu over Rice

 

ATTENTION: This recipe requires 48 hours of prep time! Please plan accordingly!

What You’ll Need:

  • 1 cup cooked white rice
  • 1/3 of a block of firm organic tofu, cut into cubes (originally I used medium-firm, but I’m putting firm for the recipe because I think it would taste better with firm tofu–up to you!)
  • 1/4 of a medium-sized red bell pepper, finely sliced
  • 1/4 of a medium-sized green bell pepper, finely sliced
  • 1/4 of a medium-sized yellow bell pepper, finely sliced
  • 1/2 small yellow onion, chopped
  • 1/4 cup Walkerswood spicy Jamaican jerk BBQ sauce for marinade and another 1/4 cup at room temperature for basting the tofu with and for pouring on after you cook it
  • 2 teaspoons salt
  • 2 tablespoons olive oil
  • medium-sized container with air-tight lid (for marinating the tofu)

 

What to Do:

  1. In a medium-sized container place the cubed tofu, along with 1/4 cup of the BBQ sauce. Use your hands or a spoon to fully mix the sauce on all the tofu pieces, making sure all pieces are covered. I recommend using your hands so you don’t break the tofu. Put lid on container and place in fridge to marinate for two days or 48 hours.*
  2. After 48 hours, remove tofu from fridge and set aside to become room temp. once you are ready to make the recipe.
  3. Prepare rice in a small saucepan (boil water, add rice, stir and bring to a boil again, turn heat to a low simmer, cover and let simmer for approximately 20 minutes or so– use approximately 1 3/4 cup of water for every one cup of rice). Set aside.
  4. Heat a medium-sized skillet on medium heat with 2 tablespoons of olive oil.
  5. Once oil is hot, add red and green peppers and let peppers cook for approximately 2 2 minutes.
  6. Add marinated tofu pieces to skillet and stir (careful of oil splatter!).
  7. Continue cooking but reduce heat to low-medium.
  8. Add the onion and salt and stir.
  9. Continue to cook for approximately 5 more minutes, until onions are translucent.
  10. Continue to cook on low-medium heat for another 2-3 minutes stirring occasionally.
  11. Reduce heat to a low simmer and baste the tofu pieces with a small amount of the remaining 1/4 cup of sauce but do not use all of the sauce. Let simmer for about 2 more minutes.
  12. Remove jerk tofu from heat.
  13. Transfer coked rice to serving dish.
  14. Spoon jerk tofu over rice and pour remaining sauce over tofu. Bon appetit!

 

* I marinated the tofu for this recipe for 48 hours but it is not a requirement. However, the flavor difference will be obvious the longer you marinate the tofu. I used less time to marinate this tofu than in my firecracker recipe because this BBQ sauce is actually spicier than the red curry paste — the red curry paste is not as spicy as you may think, although there is some kick there. Most of the spice comes from the  jalapeño! (the green curry simmer sauce is not spicy at all, but the flavor is great. The base of the simmer sauce is coconut milk which counters a lot of spiciness). Therefore I did a 2-day marinating time because I didn’t want the spice to overpower the dish. My philosophy with spicy stuff is that the spice-level should add flavor but not be so spicy that you can no longer taste the food. Because what’s the point if your mouth is on fire? Where’s the flavor?

 

 

Date posted on Instagram: 3/9/18

Avocado Toast (take 2!)

Avocado toast is so nice, I made it twice! Actually, I’ll probably make it many, many times because It’s just that good. But this was my second variation since making the food page. It was also my first time using EBTB seasoning — I know, I know… I’m late to the party, but I’ve only been vegan for a few months so I’m just getting used to all the trendy vegan foods and seasonings (I just used nutritional yeast for the first time like a month ago).  I swear I wanted to make two more slices after eating this; thank goodness I was around company, so my food beast mode was able to stay under wraps, kind of like the Hulk inside of Bruce Banner.

avo toast take 2 (with apple slices)

 

What You’ll Need:

  • 2 slices of bread (this was a multigrain sourdough bread, but use whatever bread you like — the more whole grains and seeds it has, the better!)
  • 1 medium ripened avocado
  • 2 teaspoons smoke paprika
  • 2 teaspoons Trader Joe’s Everything but the Bagel seasoning
  • 1/2 medium-sized red delicious apple

 

What to Do:

  1. In a small bowl, mash avocado up with a fork until smooth.
  2. Lightly toast bread and place on serving dish.
  3. Spread equal amounts of mashed avo on each slice of bread.
  4. Sprinkle 1 teaspoon on smoke paprika on each slice of bread.
  5. Sprinkle 1 teaspoon of EBTB seasoning on each slice of bread.
  6. Slice apple into a few slices and place on dish. Bon appetit!

 

 

Date posted on Instagram: 3/7/18

Firecracker Tofu Simmer

The flavors in this dish bring only one word to mind: firecracker! It’s spicy, intense, and pungent– far from a dull flavor profile and definitely not for those afraid to try a little spice in their meal! Tofu is featured as the main protein here, and this was my first attempt at marinating tofu for a really. long. time.

Firecracker tofu simmer

 

ATTENTION: This recipe requires 72 hours of prep time! Please plan accordingly!

What You’ll Need:

  • 1 cup cooked white rice
  • 1/3 of a block of firm organic tofu, cut into cubes
  • 1/4 cup cilantro, minced
  • 1/4 of a medium-sized red bell pepper, finely sliced
  • 1/4 of a medium-sized green bell pepper, finely sliced
  • 1/2 small white onion, finely sliced
  • 2 teaspoons fresh  jalapeño, minced
  • 1/2 cup Trader Joe’s Thai green curry simmer sauce
  • 2-3 tablespoons red curry paste
  • 2 teaspoons salt
  • 1 teaspoon garlic powder
  • 1 tablespoon white vinegar
  • 2 tablespoons olive oil
  • medium-sized container with air-tight lid (for marinating the tofu)

 

What to Do:

  1. In a medium-sized container place the cubed tofu in, along with the red curry paste. Use your hands or a spoon to fully mix the paste on all the tofu pieces, making sure all the pieces are covered. Drizzle vinegar over tofu pieces. Put lid on container and place in fridge to marinate for three days or 72 hours.*
  2. After 72 hours, remove tofu from fridge and set aside to become room temp. once you are ready to make the recipe.
  3. Prepare rice in a small saucepan (boil water, add rice, stir and bring to a boil again, turn heat to a low simmer, cover and let simmer for approximately 20 minutes or so– use approximately 1 3/4 cup of water for every one cup of rice). Set aside.
  4. Heat a medium-sized skillet on medium heat with 2 tablespoons of olive oil.
  5. Once oil is hot, add red and green peppers and let peppers cook for approximately 2 minutes.
  6. Add marinated tofu pieces to skillet and stir (careful of oil splatter!)
  7. Continue cooking and then add onions and jalapeño. Cook for another 3-4 minutes, letting some of the tofu pieces brown just a bit, and stirring occasionally so nothing burns– even if all of the tofu pieces have not browned, add the simmer sauce and reduce heat to a low simmer.
  8. Add minced cilantro, salt and garlic powder and stir.
  9. Continue to simmer tofu for approximately 5-7 minutes, until the sauce is very aromatic and the onions are translucent.
  10. Transfer cooked rice to a serving dish.
  11. Transfer some of the firecracker tofu to the serving dish.
  12. If desired, garnish plate with the remainder of the  jalapeño. Bon appetit!

 

* I marinated the tofu for this recipe for 72 hours but it is not a requirement. However, the flavor impact was insane and I am absolutely certain that it was because of the marinating time. Like anything, the longer you marinate it for, the more powerful the flavor will become. Because the dish has loud flavors, I wanted the marinade to have a really big impact, so I suggest marinating for the full 72 hours, and if you can, even 96 hours!

 

 

 

Date posted on Instagram: 3/5/18

 

Primavera Sauté

I’ sure you’ll agree that pasta is never a bad idea. But pasta with fresh veggies is even better. It’s quite possible to come up with hundreds of variations of pasta and veggies and primavera’s, without repeating any ingredients. Challenge accepted.

pasta primavera saute

What You’ll Need:

  • 1 box of whole grain pasta (I used Trader Joe’s brown rice spaghetti)
  • 2-3 full leaves of kale, chopped
  • 1/2 cup white onion, chopped
  • 1 16 oz. can diced tomatoes, drained
  • 1/4 cup pickled banana peppers, drained
  • 2 teaspoons essential seasoning blend*
  • 1 teaspoon parsley for garnish
  • 3 tablespoons olive oil

 

What to Do:

  1. Prepare pasta according to directions. For this recipe, about 1 1/2 cups of cooked pasta should be good.
  2. In a medium skillet, heat 1 tablespoon olive oil on low-medium heat.
  3. Once hot, add chopped kale and onion to skillet. Saute until kale is tender and onions are translucent.
  4. Reduce heat to a simmer and add can of tomatoes. Continue to simmer until sauce bubbles a bit and everything is warmed and tender.
  5. Add seasoning blend and remaining olive oil to sauce and stir.
  6. Remove from heat and add banana peppers to sauce. Stir and set sauce aside.
  7. Transfer cooked pasta to center of serving dish.
  8. Spoon sauce onto either side of pasta.
  9. Garnish pasta with parsley. Bon appetit!

 

* Essential seasoning blend can be found on the recipes page.

 

 

Date posted on Instagram: 3/4/18

Crab-less Cake Salad

Seafood flavors are in a class all their own. The crazy part is that a lot of the flavors we associate with the sea are actually derived from plant sources such as algae and kelp. This dish combines one of my favorite pre-vegan seafood items, crab cakes, with a healthy, tangy salad!

crab-less cakes salad

What You’ll Need:

  • 1 bag of Gardein crab-less cakes
  • 6-7 full leaves of kale, finely chopped
  • 1 bag quinoa (I use Trader Joe’s organic white quinoa)
  • 1/2 cup coleslaw mix
  • 2 roasted red peppers (jarred), sliced
  • 2 tablespoons white vinegar
  • salt and pepper to taste
  • 4 tablespoons olive oil

 

What to Do:

  1. Cook quinoa according to directions. You only need about 1 cup cooked quinoa for this recipe. Set aside.
  2. Heat 2 tablespoons olive oil in a skillet on medium heat.
  3. Once hot, add about 4-6 crab-less cakes to oil (careful of oil splatter!) and fry cakes until golden brown on each side.
  4. Place cakes on a dry cloth to absorb excess oil and set aside.
  5. Place chopped kale in a large bowl.
  6. Add cooked quinoa, coleslaw mix, 2 tablespoons olive oil, vinegar and salt and pepper to taste. Mix ingredients together.
  7. Transfer kale salad to a serving bowl.
  8. Top salad with sliced roasted red peppers.
  9. Place crab-less cakes on top of salad. Bon appetit!

 

 

Date posted on Instagram: 2/27/18

Overnight Oats

Overnight Oats are another popular dish in vegan fare– although if you like oatmeal, vegan or not, you’ll probably love overnight oats! It’s literally oatmeal turned upside down–served cold instead of hot– using the fridge instead of the stove for preparation. But the outcome is just as delicious if not more delicious than it’s warm counterpart! This variation includes chia seeds for an extra vitamin punch!

Overnight Oats

ATTENTION: This recipe requires 24 hours of prep time! Please plan accordingly!

What You’ll Need:

  • 1/2 cup old-fashioned oats
  • 3/4 cups almond milk (or other milk alternative of your choice)
  • 2 tablespoons chia seeds
  • 1 tablespoon agave
  • 1 medium banana, sliced
  • 1/4 cup fresh blueberries
  • 1 tablespoon creamy peanut butter
  • 1 8 oz. mason jar
  • 1 medium-sized container with airtight lid (to store oats in overnight)*

 

What to Do:

  1. Combine oats, milk, agave and chia seeds in container and mix together.
  2. Let sit for about 1 minute and stir again to ensure that all oats and chia seeds are covered with milk and there are no clumps or dry spots once the chia seeds have started expanding.
  3. Place lid on container and place in fridge overnight.
  4. Remove oats from fridge and transfer one large layer in mason jar.
  5. Spread top of oats evenly and then place a layer of blueberries on oats.
  6. Place another smaller layer of oats on top of blueberries.
  7. Place banana slices on oats, but place them upright against the glass mason jar (this is more for aesthetics because it looks pretty 😀 , but you can also just place them flat on the oats).
  8. Place remaining oats on to of banana slices.
  9. Top oats with peanut butter. Bon appetit!

 

* I made my oats in the container and then transferred them to the mason jar because I wanted to layer it with fruits, etc. You can, of course, make the oats directly in the jar, which is what a lot of people do!

 

Date posted on Instagram: 2/25/18