Kentuckiana Salad Queen

Okay so first off! SORRY! I’ve been gone for a minute, but back in time for #hotgirlsummer. I spent the first part of this year moving from my home in the SF-Bay Area to Kentucky! Yay for new job, new me, new errythang okay! It’s been super difficult adjusting to a new environment and culture, and I just haven’t made time to post all the fun things I’ve been making. Also, staying vegan in Kentucky…super difficult! From constantly being offered chicken as a viable “plant-based” option, to the constant jokes about not eating meat, it’s been tough. Though I’ve made it so far! It’s hot here in Kentucky folks. It’s been a sticky, hot summer. So I’ve been sticking to salads. I’m your Salad QUEEN for real! Try it, love it, let me know!

INGREDIENTS (keepin it simple and cheap as always!):

Kale

Avocado

Grape Tomatoes

Baby Bell Peppers

DRESSING:

Lemon, balsamic, olive oil, nutritional yeast, Tony Chachere's Creole Seasoning (yah heard me!), turmeric.

RECIPE:

IT’S A SALAD! Massage the Kale and toss all the veggies in the dressing. Enjoy loves!

SUPA SOUP

Oh January, what is there to say about the first month of this year. It's been cold, like really cold. Like...too cold to do anything, but you must do something because #2018goals. I'm not one to say, “I don't make new year’s resolutions." I use the New Year to make plans, reach milestones and overall improve. One of my major goals for this year is to finally put in the effort to have one of those bodies that make everyone in the crowd wonder if you’re Photoshopped in person. With that said, I've been sticking to a super healthy, meal planned, boring salad and smoothie type of diet. This isn’t very blog friendly! However it is "veganuary," and I can't let the opportunity slip away. If you're trying to look like a fox, and eat vegan, I'd recommend SUPA SOUP! This soup is so super, because it's packed with protein. You can really watch your macros with this one. So, here we go.    

INGREDIENTS:

Black Beans

Pinto Beans

Tomatoes

Celery

Broccoli

Mushrooms

Quinoa 

Green Onion

Tortilla Chips (for garnish)

RECIPE:

So, I pretty much just throw the onions in the pot with a tiny bit of olive oil. Let them brown. Next, I toss in all the other ingredients and fill the pot with water. If you're using canned ingredients I supposed you could use the fluid from the cans, but I didn't do that. Also if you are not using canned beans, you'll want to soak the beans for a few hours prior to cooking. Moving on… you want to let the pot of soup boil a bit on medium heat. Then, turn the heat down to low, cover the pot with a lid and let simmer. I add paprika, nutritional yeast, kosher salt, pepper, chili peppers, hot sauce and garlic powder to season. After you let the soup simmer for about 25 minutes, let cool off and enjoy!

Chickpea Cutlet

So it's Monday, and I've been eating leftover holiday food for lunch and dinner daily. I'm over it, but I also don't want to be wasteful. Cue the Chickpea Cutlet! It's not exactly healthy, being fried in oil and all, but it's easy to make and can be paired with most leftover holiday sides. I paired this one, with mixed mushroom wild rice made by my aunt for Thanksgiving. For whatever reason I'm consuming a ton of mushrooms lately, which can't be that great for me, but...somebody stop me (Jim Carrey voice)! This dish in particular is mushroom heavy with the rice having mixed mushrooms as well as the cutlet. I'm just going to write about how I made the cutlet, it took me all of 15 minutes. Just a reminder I don't measure out ingredients. As always, replace/ use what you want...and ENJOY!

INGREDIENTS:

Chickpeas

Green Onion

Cremini Mushrooms

Wheat Flour

Unsweetened Almond Milk

Olive Oil

SEASONINGS:

Creole Seasoning

Italian Seasoning

Black Pepper

Nutritional Yeast

Vegan Chipotle Mayo

RECIPE:

Finely chop up the green onions and mushrooms, and then throw all ingredients into a bowl and mash. You can also use a blender, but I wouldn't recommend blending for too long. The consistency you're looking for is a thick, mushy and solid (similar to when you're making burgers). Then add all the seasonings. Next put a good amount of oil into the pan and heat it up. Spoon out some of the chickpea mixture, and put it into the pan. Make sure the mixture is flat and thin, rather than thick and raised. That's the key to it being a cutlet, and not a burger. Fry the cutlet on both sides, until it is browned and staying put together. Then serve, maybe with a little vegan mayo on the side or hot sauce!

Black Bean Seitan Burger

One thing you may notice about my recipes is that I tend to re-use ingredients. This is likely a swell time to remind you that, again, I’m super lazy when it comes to food. I don't have time to get to the store every single day, so that means that each recipe--while unique in its own way--will need to share. Think of me as a polyamorous cook, just don't quote me. What's cool about the Black Bean Seitan Burger is that you don't have to gear yourself up for making mushy patties. It's nearing the holidays, and maybe you just paid for a manicure. Or perhaps that's just me. At any rate use/replace what you want, and as always, enjoy!

INGREDIENTS:

Arugula

Lettuce

Red Cabbage

Black Beans

Tomato

Mushrooms

Seitan Strips (These are from Sprouts)

Hamburger Bun (Make sure it's vegan, because some are made with dairy, and up to you whether you give a crap about using wheat...I didn't). 

Seasonings (All optional):

Nutritional Yeast

Vegan Chipotle Mayo (I didn't use any this time)

Kosher Salt and Pepper

Onion Powder 

Recipe:

Sauté' the seitan and mushrooms in seasonings of choice. Toast buns, and fork mash a few black bean onto one of the buns (okay I lied this recipe involves some mashing, but it is optional). Next step... layer everything else on top of the mashed beans. Add the vegan mayo and/or Nutritional Yeast.  All done!

Popcorn Salad

I absolutely love salads in the Fall/Winter months! Why? Because I'm hella lazy when it's cold, and turning on a stove takes way too much effort. Basically these days I'm working like a war horse in 1864, so the majority of my meals need to be balanced, healthy and thrown together faster than Speedy Gonzales. The Popcorn Salad is one of my favorite salads for the cold months. Something about making homemade popcorn indoors on a below zero day, just screams holiday joy! Anyway the popcorn I used for this recipe is store bought, and it doesn't get below zero in San Francisco. Use/ replace what you want, and enjoy!

INGREDIENTS:

Toppings:

SkinnyPop Popcorn Sea Salt & Pepper

Roma Tomatoes

Black Beans (drained from a can, shoot me)

Avocado

Almond Slices

Seitan (sliced and sautéed in olive oil)

Greens:

Red Cabbage

Iceberg Lettuce

Seasonings:

Liquid Aminos

Nutritional Yeast