vegan slow fast food – Page 4 – The Vegan Love Project

Ellen’s AWESOME White Girl KimChee

I FRICKEN LOVE KIMCHEE.….I’m not sure what I love about it most, making it or eating it. There is something about the process of making it that has culture, devotion and love wrapped in the creation of this amazing fermented food. It is said that whatever you send into the making of it will be in the end result… So like this morning, I was working LOVE into this latest batch, and to drive the point home, I labeled it on the glass to “feed” the ferment. This is so easy and seems like it would be much more complicated but it is so simple, and could easily be made in a small urban kitchen. You can vary the veggies, change the seasonings or could go straight up traditional. Below ismy take on the best fricken KimChee. I used local cabbage, carrots, onions, and garlic- but use what you have available to you!

Cabbage Prep

1 head Nappa Cabbage

water to cover the leaves

3T pink salt

Pull the leaves off whole from the base of the cabbage and wash well, trimming off any parts you wouldn’t want to consume (ends, dark spots).

In a LARGE non-reactive bowl like glass or true stainless steel (or plastic but I’m not a fan), line the leaves in and with each layer, sprinkle salt over them, then continue to layer the leaves, salting them, layering new leaves etc. Gently pour enough water over the top of the salted leaves then place a large plate (or two) to keep the leaves immersed. Leave this overnight. When ready to use them, drain the water off and rip the leaves into desired size

Ellen’s AWESOME KimChee

1 head prepared salted Nappa Cabbage leaves- torn up into small pieces

1/2 of one onion, thinly sliced

3 cloves garlic, smashed and minced

1/2 of one red bell pepper, thinly sliced

1 carrot, shredded

2″ piece of fresh ginger, grated

1t dried chili pepper ( more or less to suit your spice)

1-2T Pink salt ( I believe in going heavier in the salt, so taste your mix along the way to add more if necessary.

2t smoked chipotle powder

1T raw agave

In a large bowl, toss all of the ingredients together and massage the veggies and spices together for a good 5-6 minutes to break down the veggies- the juices will start to be released- you want this! This is where you massage into the mix whatever you want or desire, LOVE, PEACE,HAPPINESS, POWER or all of them!! Mind your thoughts!!! No one gonna want to eat your bad mood- including you!!!

Have a clean bell jar or lock lid glass container ready to go, quart size. Start by putting some of the mix into the jar and pack it down firmly each time you add more with the top of your fingers. Add all of the remaining liquid the mix has created, this is the brine (filled with probitiotics and if you are lucky to have more, it is a great addition to savory green juices!!)

Leave about an inch or 2 at the top of the jar/container and then close it up tightly. This is where I literally write on the jar what is “cooking”. You leave this gorgeous concoction on the counter at room temperature for 2-3 days (less if it’s super warm out).

After about 2-3 days it’s ready to eat! Put the mix into the fridge to slow down the ongoing fermentation- which will continue in the fridge, making it more sour and even more flavorful. The longer you let it ferment, the more beneficial bacteria there will be.

Because your KimChee is living, always use a clean utensil when dipping into it!

Tofu Spinach Scramble

Tofu Spinach Scramble

1/2 package (8oz) firm tofu, crumbled by hand

3t xvo

½ medium onion, diced

1 clove garlic, smashed and minced

1/4t dried turmeric

1/2t salt

1/2t ground chipotle powder

1/4t black pepper

3T nutritional yeast

3T water

¼ pound of baby spinach

¼ fresh red pepper, small dice

In a heated skillet or fry pan over medium high heat, heat up 1T olive oil and add the garlic and sauté the spinach just until wilted. Remove from the pan, chop finer if desired and set aside.

In the same pan, add 2T olive oil and sauté onion, turmeric, Chipotle powder, salt, black and red pepper until aromatic and golden. Add the tofu and sauté over medium high heat, stirring frequently for 2-3 minutes, coating the tofu with the spices. Stir in the nutritional yeast. Toss the cooked spinach back into the tofu. Season to taste before serving.

BREAKFAST BURRITO

Heat up a tortilla directly over a flame or on the electric burner- 15 seconds each side. Place the heated tortilla on a plate. On the lower third of the tortilla, spoon in a 1/2c of the tofu scramble, leaving about a ½ inch to an inch, free of filling. You can add slices of vegan cheese on top of the tofu if you wish. Now roll up the bottom, and then fold over the right and left sides of the tortilla. Roll the whole tortilla, creating a pocket of tofu scramble. Serve with hot sauce.

TEX-MEX SCRAMBLE

Add ½ diced green bell pepper and ½ diced tomato before adding the tofu + 1t chili powder for a delicious TEX-MEX scramble.

PROTEIN SCRAMBLE

Add 1/2c cooked quinoa and 1 carrot grated for a delicious complete protein start

BUON GIORNO SCRAMBLE

Add ½ diced tomato, 2 cloves minced garlic, and 3T fresh chopped basil for Italian tofu scramble that is DELICIOUS!

Broccoli, Potato & French Lentil Soup / Stew

I love French lentils- they don’t break down like the other lentils so they have a really nice texture when cooked just to tender. They cook pretty quickly and they are a pulse that I keep in the house along side my red lentils. They are super yum in cold or hot salads. To make them, I used the the same pot prior to starting the soup; bring 3c of water to a boil with 1c dried French lentils. Let them come to a rolling boil, reduce the heat and simmer partially covered for 15-25 minutes or until the lentils are intact but tender. You can use another bean of your choice; chickpeas, pinto or kidney beans would be a delicious addition but there is something perfect about the combination of the lentil, broccoli and new potatoes. All veggies were procured locally, if not from my garden. You can cook out a lot of the water for a delicious and more hearty stew.

Broccoli, Potato Soup & French Lentil Soup/ Stew

2c French lentils- cooked

2 small thin skinned potatoes, scrubbed, washed, medium dice

1 clove garlic, smashed, minced

1 red onion, small dice

1 carrot, small dice

1//2 bunch broccoli, florets, stems medium dice

1 bouillon or veggie broth to replace the water

4c boiling water

1t chipotle powder *opt

1/2t hot sesame oil *opt

½ t black pepper

3T extra virgin olive oil

Bring 6 cups of water to a boil- in case you need more.

In a soup pot, heat up the olive oil. Add the onions, and garlic and sauté until golden. Add the carrots and cook for a minute or so before adding the potatoes. Add in salt and pepper, hot pepper, and stir until well incorporated. Cover with the hot water and add the bouillon.

Bring to a boil and let simmer for 25-30.

Add the broccoli and the cooked lentils and simmer for an additional 5-10 minutes. Adjust the seasonings.

Cauliflower, Tomato & Potato Fall Vegetable Soup

Everything was from my garden in Vermont or from the Greenfield Farmer’s Market….super delicious broth. You can make this more substantial by adding Gluten Free Pasta (or regular) and/or add a bean of your choosing, like chickpeas, pinto or kidney beans.

Cauliflower, Tomato & Potato Fall Vegetable Soup

Wheat-Free, Gluten-Free

1 thin skinned potato, washed and medium diced

1 small onion, coarsely chopped

1 clove garlic, minced

1/2c fresh corn niblets

1 medium tomato, diced

2c cauliflower florets

2c greens; spinach, kale or collards

1/4t black pepper

1 small fresh hot pepper or 1/2t cayenne pepper flakes

1 vegetable bouillon cube (or 1T veggie broth powder)

3T xvo

4c boiling water

1t salt or to taste

Bring 6c of water to a boil, in case you need more.

In a large soup pot, add the olive oil and sauté the onions and garlic until golden and soft. Add the tomatoes, potatoes, salt, black and red pepper. Continue to sauté until the veggies turn bright, stirring often. Add the boiling water, the bouillon cube (or powder). Bring to a boil and reduce heat and simmer for 30-40 minutes. In the last 10 minutes of cooking, add the fresh corn, cauliflower and greens. Adjust the seasonings before serving. Serve with crusty bread or add GF pasta or grains of your choosing.

Green FRICKEN AMAZING Falafel

GREEN FALFEL

Unbelievably delicious……this greened Falafel can be served as an appetizer with hummus and lemon tahini sauce or as a main course. Stuff whole grain Pita Bread with falafel, lettuce, tomatoes, lemon tahini sauce, salt and pepper. As an alternative, falafel can be formed into patties and eaten like a veggie burger. SO FRICKEN YUM.

Makes over a dozen patties. Can be easily frozen.

3c fresh kale, de-stemmed, torn into small pieces

3c chickpeas, cooked, rinsed, drained (= about 2 cans)

1 onion, rough chopped

1/4c fresh parsley

3T tahini- I use raw

1T cumin

1T pink salt

4 cloves garlic, smashed

1c cooked brown rice

1/2c barley flour

2 lemons, juiced

Olive or grape seed oil for pan-frying.

Combine all ingredients except the barley flour in a food processor and process until a smooth paste is formed. Taste and adjust the seasonings; more salt, more cumin, more lemon juice etc. ßto your liking.

Heat up a large cast iron skillet or frying pan over low heat.

Transfer into a mixing bowl and add the flour and mix in until well incorporated.

Add the oil into the hot pan. With a cookie scoop, scoop out the chickpea mixture and place in the pan, not overcrowding. With a spatula, gently flatten the domes. Cook for 5-6 minutes per side or until they are golden brown crusted and then flip. Remove to a plate. Eat cold or hot! Serve with Lemon Tahini sauce.

Lemon Tahini sauce

Juice of 1 lemon

½c tahini

pink salt to taste

black pepper

1/4c water

In a small bowl, add all of the ingredients and whisk until smooth and to the desired consistency. If a thicker sauce is preferred, use less water. Serve over cooked greens, salads, or falafel.

Sautéed Almond Tofu

Serve this with sprouted brown rice and a side of greens…a little hot sauce and this meal is PERFECTION.

Sautéed Almond Tofu

1 lb firm tofu, pressed, drained, cubed

2T olive oil

2 cloves garlic, minced

1/4 tsp chili flakes or 1 fresh chili pepper, minced

2T maple syrup

2T GF tamari or Shoyu

Juice from ½ a lemon

1/4 cup roasted almonds (or peanuts!), chopped (optional)

In a large saucepan or skillet over medium-high heat, sauté the garlic and hot pepper in oil just until golden Add the tofu and continue to sauté until the tofu is browned on all sides, tossing often. Add the shoyu or Tamari sauce and the lemon juice. When the moisture is absorbed by the tofu, add the maple syrup and then the almonds. Continue to sauté until all of the liquid has cooked into the tofu.

Delicious hot or cold.

Sugo..Red Sauce…Marinara….

A STAPLE SAUCE. MAKE IT. FREEZE IT. ALWAYS HAVE IT IN THE HOUSE.

Ellen’s Simple Marinara Sauce

2 large cloves garlic, smashed & minced

1 large can (28oz) of diced or crushed tomatoes – I used the equivalent from a glass jar (Bionatura brand)

1c water

1 large onion, medium dice

1/4t black pepper

1/4t cayenne (opt) or one whole small chili

1/4c extra virgin olive oil

1T maple syrup or agave

1t salt or to taste

1T-dried or fresh parsley *opt

In a large pot, add the olive oil and sauté the onions and garlic with the sweetener until golden and soft. Add the tomatoes, parsley (dried), salt, black and red pepper. Add the water and allow the sauce to come to a boil. Reduce heat and simmer for 35-45 minutes or until the sauce has thickened. In the last 5 minutes of cooking, adjust the seasonings. Add in the parsley (fresh).

At this point, the sauce is delicious as is or can be pureed to create a smoother sauce.

FOR A SMOOTHER SAUCE:

In batches, in a blender or vita mix*, puree the tomato sauce until desired consistency is achieved. Adjust the seasonings again after pureeing.

*Caution: blending hot liquids can be extremely dangerous.

Spicy Chickpea Hummus

I make this all the time…so good to have in the house as a quick source of veggie protein for sandwiches, salads, fresh vegetable dipping. It takes less than 5 minutes to make and is a vegan staple. The addition of the fresh chili pepper gives it an unbelievable amount of kick without being overwhelming. I also use RAW tahini, and fresh lemon juice (NEVER bottled) in this recipe- I take the RAW nutrition wherever I possibly can…..YUM.

Spicy Chickpea Hummus

2c Cooked chickpeas

2t ground cumin

1/2t Hungarian paprika

1/2c extra virgin olive oil

2T sesame tahini

1 lemon, juiced

1/4t black pepper

2 cloves garlic, smashed

1t pink salt

1 fresh chili pepper, seeds and all

Place all ingredients into a food processor.

If needed, add a few teaspoons of water to help turn the mixture and help it along. Adjust seasoning to taste

** can be made raw with 2c sprouted chick peas

Curried Ginger Squash Soup

Curried Ginger Squash Soup

1 small onion, minced

2T olive oil

2c sweet squash, roasted or steamed- cooked

2T maple syrup, agave, sucanat

2t curry powder

1/4t turmeric

4c hot water or veggie broth

1 veggie bouillon

3t fresh ginger, grated

1/4t cayenne or fresh hot pepper

1/4t salt

3/4c cashew milk *opt

Bring 4c of water to a boil.

In a large soup pot, add the olive oil and sauté the onions with the sweetener until golden and soft. Add the cooked squash, ginger, curry powder, turmeric, salt, black and red pepper. Continue to sauté until the squash, onions, and spices meld, stirring often. Add the boiling water. Bring to a boil and reduce heat and simmer for 15-20 minutes.

In batches, in a blender or vitamix*, puree the soup with the cashew milk. At this point, the soup is delicious without the cashew milk but the crème can be added to create a wonderfully elegant soup. Adjust the seasonings again after adding the crème.

*Caution: blending hot liquids can be extremely dangerous. Fill the blender only half way and proceed in batches if necessary.

Early Fall #NOFAIL Vegetable Soup

All of the vegetables are happening now, everything was either from my garden or local from the farm market. I had made the chickpeas earlier in the week so I had some in the fridge- another bean would fare well. I had sprouted the rice the day before and cooked it to have it in the house. This recipe would be a great way to use up simple leftovers you may have on hand. Any combination of vegetables would be delicious in this, the addition of sautéed greens versus adding them fresh is a boost of flavor for the soup.

Early Fall Vegetable Soup

1 carrot, sliced on the diagonal

½ onion, medium dice

1 stalk celery, sliced on the diagonal

1 clove garlic, smashed, minced

1 small thin skinned potato, medium dice

1/4t cayenne pepper or ¼ of fresh hot pepper

1/2c chickpeas, cooked

2T extra virgin olive oil

½ ear corn off the cob

2c kale, sautéed or raw

1/2c brown rice, cooked

4c boiling water

2T fresh herbs *optional

Salt

Pepper

Bring 6c of water to a boil- in case you need more.

In a large soup pot, add the olive oil and sauté the onions and garlic until golden and soft. Add the carrots, celery, salt, black and red pepper. Continue to sauté until the veggies turn bright, stirring often. Add the chickpeas, potatoes and the rice, mixing them into the vegetables. Add the boiling water and bring to a boil and reduce heat and simmer for 30-40 minutes. In the last 5 minutes of cooking, add the fresh corn and kale.

Adjust the seasonings before serving.