Super Veggie Fried Rice Recipe

Yum! Another “No Measure” Recipe from Victoria, a Recipe Beyond Measure

Get the veggies: 2 carrots, 1 large daikon radish, 1/2 head of cabbage (or however much room you have in the pan), 2 celery ribs, 1 red onion, handful of frozen peas (or fresh if in season), a bunch of sliced mushrooms.

Chop it all up. Generally, I like to have 3-4 times the amount of veggies as rice. The veggies get smaller while cooking.  Think of the rice as a nice seasoning, not too much.

Cook the veggies with whatever oil you use or lightly season the wok. (I used organic sunflower oil)

While the veggies are cooking, mix up the sauce:

Get a bowl fill half with water, shake in some soy sauce, bbq sauce, prepared mustard, taco sauce, hot sauce, steak sauce (whatever tastes good that you have): Any spices you want from your spice cabinet (garlic granules, onion powder, curry powder, chili powder, etc.). Use a whisk and stir until smooth. You may need to add more water.

Stir the veggies in the pan towards the side and make an area that exposes the bottom the pan in the middle of the wok. Add cold already prepared delicious organic brown rice into that spot you exposed. What organic? Yes, did I forget to say that in the beginning. Everything should be organic, obviously. Next pour your sauce into the rice. Stir the rice with your spatula until all the veggies are evenly mixed with the rice and the rice is hot. Total cooking time shouldn’t be more than 20 minutes from veggie cooking to rice being done. Chopping the veggies takes the longest.

Serve immediately and eat.

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Can you Eat Brussels Sprout Leaves? Yes you can! Vegan Recipe for Brussels Sprout Greens/Leaves

So, I was looking at my garden and I noticed that the Brussel(s) Sprout plants I planted had these perfect green leaves. It suddenly dawned on me, hey, maybe I can eat that.

I looked it up, and yes, you can eat them, so I did!

I chopped of the top parts of the plant and rinsed off the leaves, cut them with scissors and put them in this pan with a little water and garlic granules. I sauteed a few minutes until they were brighter green and tender. And guess what?! They were fantastic!

Brussels sprout leaves taste like…Brussels sprouts! LOL! Which of course, why wouldn’t they? I heard they cook faster and are more tender than collards, and in my experience, this was correct.

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Vegan heirloom tomato Caprese salad recipe with fresh herbs

Vegan Caprese Salad

The best thing about growing heirloom tomatoes and fresh herbs is getting to eat them! Certain varieties are known for making huge thick meaty tomatoes, like this old world pineapple tomato- when sliced it takes up an entire plate. You’ll want to serve this one with a fork and knife, steak style!

How I made this:

1 organic heirloom pineapple tomato, take out the seeds and save them to grow next year, then slice into thick chunks.

Homefrown organic heirloom tomato, pineapple

Some type of nut cheese:  If you cannot make your own there are many in stores. I used Punk Rawk brand purchased from veganessentials webstore.   Please, don’t buy it all up, save some for me! Put a scoop or slice of the cheese on top of each tomato slice.

Punk Rawk vegan cheese, one of several varieties

Next make the  dressing:

I used organic balsamic vinegar, organic oilve oil, black pepper, etc. your favorite spices, shake well and let sit while you cut some herbs.

Next I went to my garden and cut some fresh organic garden chives, organic catmint, organic chocolate mint and organic true Greek oregano.

I rinsed the herbs and gently patted dry, cut up the chives with scissors and sprinkled on each tomato, and used each of the other herbs as a sprig, to be eaten with the tomato or ornamentation, depending on the eater.

Last, pour the dressing into the middle of the tomatoes, and you’ll have a tasty quick lunch for three (or more depending on your tomato size and appetite).

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Tasty Vegan Caprese salad

Did you like my no-measure recipe? Comment below and tell me

 

 

 

Vegan Blueberry Cheesecake

Vegan Blueberry Cheesecake with Blueberry Sauce

Here is a very generous slice of vegan blueberry cheesecake with blueberry sauce from True BBQ & Whiskey Bar

 

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Organic Vegan White Chocolate Easter Bunnies

Making organic vegan Easter bunnies

I’ve never attempted this before, but I had this idea to make our own Easter treats this year. They turned out pretty swell, here’s how I did it.

Use a package or organic vegan white chocolate chips, they sorta looked like flat medallions.

Put the whole package in a double boiler, add a dash of organic vanilla extract, stir with a whisk until melted.

Use a heat proof spatula to get the chocolate out and put into bunny molds (the mold needs to sit on a flat tray that will fit in the fridge and freezer).

Put the mold in the fridge until chocolate seems hard. Then put in the freezer for 5 min to make sure the molds pop out perfectly.

Now here is the ‘creative part’: The bunny mold has holes for eyes and a nose, so I gave my young helper some mini chocolate chips and a box of organic sprinkles. I assumed there would be a few sprinkles used for the bunny face parts in the molds. Never assume with kids! Sprinkles were liberally applied to the molds.

Here’s what we got:

Organic Sprinkle Vegan White Chocolate Bunny candies

 

And they are deelicious, even though they are a bit crunchier than I imagined before this project started

 

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4 Pepper Arrabiata Sauce w/ Olive and Chard, Vegan Sauce

It’s all in the sauce! 4 pepper arrabiata

I learned long ago that sauce and seasoning can make or break a meal. It is the same with vegan eating. If you are having a hard time eating vegan, or healthy in general, I recommend starting with the sauce.  If you have a great sauce, you will never miss eating lower on the food chain.

Here is a variation of marinara sauce (Italian red tomato sauce), made arrabiata with the addition of peppers.

 

This includes:

1 Hot Tomato Pepper

1 California Sweet Yellow Pepper

1  Paparik pepper (which I grew hotter than usual this year)

1 Wenk’s Yellow (grown to orange, very hot!)

Start out w/ your favorite marinara sauce recipe (uncooked), then:

Slice up all the peppers except the Wenks Yellow, leaving out the seeds and rinds, rinse in cool water and toss in the sauce at the start of cooking. Leave the Wenks Yellow whole, and make sure to take out before eating the sauce. No one wants to eat that hotness. If you like it extra hot, poke some holes with a fork in it to let out more heat.

Next: add sliced organic olives, and chopped up chard leaves. (optional)

Cook the sauce.

This will add a nice flavor to the sauce, and it is what I had on hand from the organic garden, so that is what went in it.

Enjoy!

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Vegan Idili Sambar

Idili Sambar

One of my favorite South Indian foods is idili sambar. it is considered to be a ‘complete’ protein of steamed rice and bean buns.

I made this with urad daal (like a split white lentil), basmati rice, both were a new organic brand from India.

First clean everything well, then soak over night. Then clean again and grind the beans and rice up and leave overnight to ‘ferment’.  The next day you will have a nice bubbly batter to use.

You can use the batter to steam the idili, if you don’t have an idili steamer, you can use a steamer with pyrex flat container and cut the idili in cubes, or even muffin tins if you don’t mind aluminum cook wear (I do mind, so don’t do this way). Just make sure you oil the container, which ever one you use. It you are using an idili cooker, then I dip a paper towel in the oil and spread it around.

It will take you a few tries to get it right, but eventually you may become an idili expert.

As for the sambar, it is basically a lentil (red/yellow) soup with veggies in it.  Make it how you want, but we like it spicy. In this version, I have a lot of yellow squash in the garden, so that is what ended up in the stew.

There are lots of recipes online for this.

 

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Quick Vegan Summer Garden Salad

Summer Garden Salad

Take what ever veggies you have, chop and add your favorite dressing. This is our garden grown zucchini, tomato, cucumber, and some mushrooms, with dressing and seasoning.

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Quick Vegan Mac n Cheese

Quick vegan mac n cheese

This was super quick:

Make your favorite small shaped pasta (here I have bowtie), then when the pasta is done put in a bowl and top with some shredded vegan cheese. Stir it up until melty.

If your’e vegan cheese is not melting then, put it back in the pot you cooked the pasta in to warm it up a bit more. Fast n easy!

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Vegan Loaded Nachos

Loaded Vegan Nachos

Loaded vegan Nachos!!

I cooked the nachos w/ cheese and soyrizzo,( In the oven at 375 for 15 minutes)  then topped it all with guacamole, olives, tomatoes, sweet peppers, vegan sour cream and salsa.

Vegan guacamole is easy to make. Get an avocado, moosh it up with a fork and stir in seasonings (like lime, cumin, chives, etc. what ever you like).

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