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Sriracha and sesame brussels sprouts with tofu.
Followed recipe below but added cubed tofu for some more substance.
Only recommendation would be adding a tsp or corn starch to thicken it up.
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Sriracha & Sesame Brussels Sprouts
1 lb Brussels Sprouts, trimmed
3/4 cup Rice Wine Vinegar
2-3 Tbsp Sriracha
2 1/2 Tbsp Brown Sugar
1 1/2 Tbsp Sesame Oil
1 Tbsp Toasted Sesame Seeds (I used bamboo smoked)
1 Tbsp Extra Virgin Olive Oil
Salt to taste
Depending on the size of your Brussels spouts, either cut in half, fourths or leave whole. In a saute pan, heat olive oil. Add Brussels sprouts, toss in olive oil and season with salt. Begin to cook over medium/high heat, turning often to brown evenly. It’s ok if they get a little crisp. In a bowl, whisk together vinegar, Sriracha, sesame oil and sugar. Once Brussels sprout are cooked through, turn down heat to medium/low and pour Sriracha mixture over the sprouts. Toss to coat and turn up heat towards medium/high. The sauce will begin to bubble, so be careful not too burn. Once the sauce starts to reduce and get a little sticky to coat the sprouts, remove from heat. Move to a serving dish and garnish with toasted sesame seeds.
Looks great! Can’t wait to make!
Flesh-eating by humans is unnecessary, irrational, anatomically unsound, unhealthy, unhygienic, uneconomic, unaesthetic, unkind and unethical. May I elaborate?
— HELEN NEARING, Simple Food for the Good Life
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Vegan “chicken” pho!
This is the ultimate winter feel good soup and pretty easy to make.
Add some freshly juiced fruits and vegetables on the side and this is a health boost powerhouse.
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White trash vegetarian breakfast!
“Bacon” and egg scramble with a side of nacho cheesy waffle fries.
I’m a big egg fan on the weekends, but scrambles and omelettes can be dreary. So I regularly will try and change it up a notch.
Cocoa-nut Quinoa Bites
Delicious and easy-to-make, no-bake, Cocoa-nut Quinoa Bites! They even have peanut butter in them. ;)
Find this recipe at Vegan Yack Attack!
Holy crap, I love quinoa, but never even considered it like this!
Nothing will benefit human health and increase chances for survival of life on Earth as much as the evolution to a vegetarian diet.
— ALBERT EINSTEIN
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Vegan spaghetti and meatballs!
Well, I was going to make a pasta puttanesca, but went with a hybrid standard spaghetti and meatballs instead. I like to load up pastas so they’re not so boring and there are some added nutritional benefits. Thinks like faux meatballs and veg sausage add some extra protein. The peas and spinach add some extra greens into the mix. Here’s what I made tonight…
What you need…
1 box spaghetti(I use multigrain)
2 cans crushed tomatoes
3/4 cup kalamata olives
1/4 cup green olives
2-4 cloves garlic(depending on taste)
2 tbsp olive oil
2 Italian veg sausage links(I prefer Tofurkey brand)
1 package of vegan meatballs(frozen or I made my own using ground “meat” by Gimme Lean, rolling them up into little balls and baking at 400 for 10 minutes)
1 cup frozen peas
1 cup chopped spinach
How to make it…
Boil the pasta, I take it off when it’s considered “al dente” or somewhat still firm.
While that’s happening, chop and sautee the garlic in the olive oil. When the smell gets strong and the garlic starts to turn gold, add in crushed tomatoes. Add the meatballs and sausage and simmer sauce on medium for 10 minutes.
Add peas, olives, spinach and simmer another 10 minutes or so.
Add sauce to pasta as desired and devour.
Posted September 13, 2012 at 9:25pm in vegan vegetarian pasta dinner spaghetti meatballs recipe
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If you’re in the LA area, or on the way there like I was, this spot in Woodland Hills off Hwy 101 is pretty dope.
Tiny, locally owned, great variety of foods. Pictured is a vegan pepper steak wrap, vegan fried chicken wrap, and spicy mint noodles. Excellent!
It’s important we support veg friendly establishments.
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This is the ultimate win. For vegans, vegetarians,…everyone.
Love this stuff!
If you haven’t had quinoa yet, you must. It’s been a huge part of my diet for years now, and this new(ish) one from Trader Joes makes it even more fun and interesting.
This guy is a 53 year old cab driver. He’s a raw vegan fitness enthusiast as well. Really cool and inspirational story from a humble guy. I’m going to start posting more vids and links in reference to the fitness side of the veg lifestyle, because it’s a real component to the lifestyle and overall good health.
Vegan scrambled “eggs” with country style potatoes!!
Ok, so with my mornings free thanks to vacation, I actually have time to prepare breakfasts and not just inhale a pb&j or a protein shake. So, I made something I guess I could share with the vegans and also people who don’t like eggs(I was off eggs for a long time due to food poisoning several times from eggs).
What you need for the “eggs”…
1 block tofu(firm)
1/4 package soyrizo (see previous post on this)
1/2 cup corn
1/2 cup black beans
1/4 cup diced onions
1 tbsp yellow mustard(for coloring)
How to make “eggs”…
First, be sure corn and black beans are drained. Saute on medium/hi for 5 minutes with diced onions.
While corn and onions are being cooked, crumble up block of tofu(see pic) by hand(clean hands here please).
Add tofu and soyrizo to the corn/beans/onions and mix together. Add 1tbsp of yellow mustard for coloring(be sure to stir this in well). Then, cook for another 5-8 minutes on medium/hi. The onions should be nice and translucent, the black beans and corn mixed well with the “egg” scramble. That’s it! Super easy.
For the country style potato side…
I choose to use yams or sweet potatoes because they have more beneficial nutrients and are slightly lower on the glycemic index. I cut them up into thin pieces no thicker than 1/4 inch and usually 1/4-1/2 inch wide.
Add 1-2 tbsp olive oil in a pan on medium/hi. Cook potatoes in olive oil for 10-12 minutes, then add in some onion and garlic powder/garlic salt to taste. Cook another 10 minutes or so and try to nibble a piece before pulling off the stove. Potatoes always surprise me with how long they sometimes take
(or not).
