All Heated Up For Cinco de Mayo!

I've posted about Che's Burrito Lounge in Hamilton's Hess Village before but in the spirit of Cinco de Mayo I'm adding some new pics. If you still haven't been I'm telling you you're missing out on some super fresh, made from scratch, full of flavour eats. And if you'd like to heat it up habanero style be sure to ask for the Super Hot Sauce; it's made with love!

  

Love.. The secret ingredient in the Super Hot Sauce Saney made for me :)

'Sew Hungry' ~Ottawa Street May 3rd 2013

I'm a believer in supporting the little guys, the independent business in our community but when thirty-nine Food Trucks from Hamilton and our surrounding area line up along Ottawa Street it makes it really difficult to choose just who you're gonna buy from. I'm drawn to The Portobello Burger in particular as they offer all Vegetarian/Vegan grub but so many of the other guys have Veggie Tacos, Gourmet Grilled Cheese and Veggie Sandwiches that cater to vegheads like me as well as a ton of deserts to choose from various trucks. Here you'll see my Eggplant Parm and Kale Salad. I left there feeling 'Sew' full that I couldn't manage to fit in that cupcake I had my heart set on devouring from Sweetness Bakery; maybe because I had stuffed my face with Tiny Toms Donuts after hoovering back my lunch! To read more about the event see The Spec's article with a description of each vendor and if you're from the local area and didn't get out to this one you might want to check it out next time!

Kale Salad and Eggplant Parm from The Portobello Burger

Tiny Tom's Donuts

Burrito Brothers ..on TV!

Pretty cool stuff! My friend Saney and her co-owners of Burrito Brothers in Brantford were spotted in this OLG commercial today; she's famous now!!

If you're in the Brantford/Ancaster/Hamilton area this restaurant is definitely worth making time for. There are a number of Vegan/Vegetarian options and everything is made with LOVE. I ate my food so quickly when I was there that I forgot to take a picture to blog about! ..so another post about this fantastic little gem will follow sometime soon. Check them out on Twitter @BurrittoBrobrant or 'Like' their Facebook page to learn more about them ..but first watch this commercial then go in and ask them for their autograph! Sooo proud!!

Dinner Quick Style!

Last week we had 20 minutes from the time we got home til we had to leave for baseball & soccer, both kids games starting at 6pm. I had cut up veggies in the fridge, beefless vegan strips in the freezer & tortillas and in no time flat dinner was served ..And it wasn't something take out. Fed my family in a hurry and with real food (*pride) It's just taken me all week to find time to brag about it here ;)

Veggie Chicken Enchiladas

In spirit of Cinco de Mayo I'm posting what I believe to be an awesome Veggie Chicken Enchilada Recipe. Change it up; there's so many ways to do it. I throw in bell peppers when I need to use them up. I'll serve it to my fam usually with some spanish rice and avocado :) A quick fast variation of this is to just wrap up refried beans and cream cheese in a tortilla, cover with enchilada sauce and salsa, smother it with pizza mozzarella and bake until the top browns. Literally a 20 minute meal from start to finish done that way!

                                                                   Ingredients

• 2 veggie chicken breasts cut into 1/2 inch strips or use Gardein Chick'n Strips instead
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 1 (14.5 ounce) can stewed tomatoes
• 5 small chile peppers, diced (optional)
• 1 (14.5 ounce) can vegetable broth
• 1 bunch green onions, chopped
• 1/2 pint heavy cream
• 6 (6 inch) corn tortillas
• 2 cups shredded Cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded stretched pizza Mozzarella cheese
• 1 (10 ounce) can enchilada sauce

Directions

 

1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat oil in a large skillet over medium heat. Saute veggie chicken and onions until veggie chicken is evenly brown. Stir in diced tomatoes with green chile peppers, stewed tomatoes, chile peppers and broth. Bring mixture to a boil. Reduce heat, cover skillet, and simmer for 10 minutes.
3. Remove veggie chicken from skillet. Meanwhile, allow skillet mixture to simmer and reduce to about 2 1/4 cups. In a medium bowl, combine veggie chicken and about 1/4 cup skillet mixture (just enough to make a paste like mixture). Mix together with half the chopped green onions. Pour remaining 2 cups of skillet mixture into a 9x13 inch baking dish.
4. In a second skillet, heat cream over low heat, being careful not to boil. Dip tortillas in the warm cream to soften and coat. Spoon about 1/3 cup veggie chicken mixture onto each tortilla. Top veggie chicken mixture with half the shredded cheese, and roll up tortillas. Place rolled tortillas in baking dish, seam side down, and drizzle with enchilada sauce. Cover with remaining shredded cheese, and sprinkle remaining chopped green onion over cheese. Bake uncovered in preheated oven for 25 minutes, or until cheese is melted and bubbling.

Vegan Bacon and Turkey on Whole Wheat

Although I'm not a fan of too many mock meats I do try to eat them for variety. Products put out by Turtle Island Foods such as Tofurky and Tempeh Bacon make it possible to veganize some common meals. Today I made up sandwiches for lunch & although I dipped them in ranch dressing thus making them vegetarian and not vegan, weren't half bad! And they looked pretty.


- Posted from Jennifer's iPhone

Tofu Scramble

Did I post this already?! Might have but too lazy to check. Re-enjoy if I did and if I didn't, give this one a try :) Put it in a wrap to make a breakfast burrito!!

INGREDIENTS
1 lb. extra firm tofu
2 Tbsp. olive oil
1 Tbsp. soy sauce
2 garlic cloves, crushed
1 Tbsp. onion powder
1 tsp. thyme
1 tsp. turmeric
1 tsp. paprika
1 tsp. garlic salt
Juice from half a lemon
1/4 cup nutritional yeast
1/2 cup sliced mushrooms
1/2 each red, yellow & green peppers
1 handful of spinach easier & chopped

INSTRUCTIONS
1. Cut the tofu into cubes and squeeze out the excess water.
2. Add the olive oil, soy sauce, crushed garlic, onion powder, thyme, turmeric, paprika, and garlic salt to a sauté pan. Stir and cook on low heat. Once the mixture begins to heat, spread evenly to coat the bottom of pan.
3. Crumble the tofu through your fingers into the pan and toss into the mixture, stirring often.
4. Once the scramble becomes firm to the touch and begins to brown (about 7 to 10 minutes), squeeze in the lemon juice and add in the nutritional yeast. Stir until coated. Allow to cook an additional 2 to 3 minutes.
5. Sauté the veggies until tender crisp and toss together with the scrambled tofu mixture.

- Posted using BlogPress from my iPad

Gooeyest Vegan Grilled Cheese Sandwich

INGREDIENTS
What you need:

2 slices of bread, thinner is better
3 to 4 tbsp Daiya Vegan Cheese
I-2 tsp Earth Balance 'butter'
Pinch of garlic powder

INSTRUCTIONS
The complicated process:

1. Everyone MUST know how to put a grilled cheese together but just in case: Butter your bread with the Earth Balance and sprinkle the garlic powder in as you spread.

2. Use the Daiya shreds in place of dairy cheese, heat through in a frying pan on medium heat and once the Daiya melts, your sandwich should be golden and gooey.


- Posted using BlogPress from my iPad

Mango Avocado Rolls

INGREDIENTS

• • 2/3 cup diced avocado
  • 2 Tbs. lime juice
  • 2 tsp. grated lime zest
  • 2/3 cup finely chopped red bell pepper
  • 1/2 cup vegan cream cheese, softened
  • 1/3 cup thinly sliced green onions (white and pale green parts)
  • 1/3 cup chopped cilantro
  • 1 tsp. chile sauce
  • 8 81/2-inch Vietnamese rice paper wrappers
  • 2 cups alfalfa sprouts
  • 1 1/2 cups thinly sliced fresh mango

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INSTRUCTIONS

• 1. Combine avocado, lime juice, and lime zest in small bowl. Stir in bell pepper, cream cheese, green onions, cilantro, and chile sauce; then set aside.
  2. Fill large bowl (9-inch diameter) with warm water. Submerge 1 rice paper wrapper 10 seconds in water, or just until it becomes soft. Remove wrapper to flat work surface, and let rest 30 seconds; it will become more pliable.
  3. Spoon 1/4 cup avocado mixture just below middle of rice paper wrapper, leaving 1-inch border on either side. Top with 1/4 cup alfalfa sprouts and 2 to 3 mango slices. Fold bottom of rice paper wrapper up over filling, pressing filling as you go. Fold both sides of rice paper inward. Gently press to seal. Roll up wrapper to top edge. Brush water on top edge, if necessary, to seal. And repeat!

Caesar Salad Vegan Style

INGREDIENTS

• • 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • 2 Tbs. blanched and ground almonds
  • 3 cloves garlic, minced
  • 3 Tbs. Dijon mustard
  • 3 Tbs. nutritional yeast flakes
  • 2 Tbs. soy sauce
  • 3 Tbs. fresh lemon juice
  • 1/4 cup water
  • 1 Tbs. extra-virgin olive oil (optional)
  • 1 large head romaine lettuce, torn into large pieces

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INSTRUCTIONS

Combine almonds, garlic, mustard, yeast flakes, soy sauce, lemon juice, water and oil if desired using a blender or food processor and process until smooth and well blended. To serve, toss together lettuce (croutons if desired) and dressing, and toss to coat. Serve right away. Keep it Gluten Free by not using croutons.

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Vegan Aioli

3 tbsp Organic Veganaise
1 tbsp Garlic Powder
1/4 tsp salt
1/4 tsp pepper

Mix together, blend well. It's that simple....

Cheddar & Onion Muffins

My good old and dear friend Cheri served these at her place with dinner one night. Amazing.
1 cup(250ml)shredded old Cheddar Cheese 

3 cups (750ml) all-purpose flour
2 tbsp(25ml) granulated sugar
4 tsp(20ml) bakingpowder

1 tsp(10ml) pepper
2 tsp(10ml) salt
1cup(250ml) milk
112cup(125ml) vegetable oil
112cup(125ml) sliced green onions
112cup(125ml) sour cream 

Preparation:

ln a large bowl, whisk together flour, sugar, baking powder, pepper and salt. Stir in cheese.

Whisk together milk, oil, onions sour cream and eggs; pour over dry ingredients. Stir.

Spoon into greased or paper-lined muffin cups. Add cheddar on top.

Bake in centre of 375'F(190'C) oven for 20 to 25 minutes or until tops are firm to the touch and muffins are golden. (Make-ahead. Store in an airtight container in refrigerator for up to 1 day or wrap individually and freeze for up to 3 weeks.) Add in pureed broccoli, cauliflower & carrots and send them in the kids lunches as Meal Muffins!

Veggie-Chicken Salad

1 pkg Yves Ground Veggie Chicken

1 green onion

1/2 each green, red & yellow pepper

1 stalk of celery

1 tbsp dill relish

1/4 cup of Vegenaise

Salt & Pepper to taste

Mix together and stuff into pitas or wraps with leaf lettuce or baby spinach on Foccacia. Add more Vegenaise if it's needed.

Bean Burritos and Rice

Quite possibly one of the easiest dinners ever....

There are many mexican/spanish rice side dishes out there that can be prepared quickly and easily that go well with Bean Burritos. Be sure to use fresh tortilla wraps, regular or whole wheat. Heat canned refried vegetarian beans in a pot while you prepare the rest of the toppings..... shredded cheeses, shredded lettuce, sour cream, avacado, tomatoes, salsa. Make up your wrap and roll it up! It's that easy!

Use all-corn tortillas (soft or hard) to make it Gluten Free!

Veggie Wraps

The most delicious cold wrap....

Start with a flavoured wrap.... basil & garlic are my faves.

Put a mound of grated monterey jack cheese on the wrap, add shredded lettuce or salad mix greens, top with a few tbsp of bruschetta, add some mixed red, green & yellow peppers and drizzle my favourite creamy basil dressing over it. Wrap it up and you've got lunch!