Tag Archives: cilantro

Macho Mac and Cheese Nachos

I think the nickname for this month’s theme should be Carbs on Carbs on Carbs, but that doesn’t sound nearly as fun as Return of the Mac MoFo; plus I can’t imagine that the theme song would be as fabulous. Either way, I feel like some of the creations this month with be carb-tastic! Also, I don’t think you’d expect it, but this carb-pile is gluten-free. So, those of you that don’t eat it will be stoked to make this crazy dish.

Before we dig in to this macho nacho recipe, I have to share something with you guys. I hired my dear friend and AWESOME illustrator, Nick Sawyers, to draw up a couple of ideas of mine for stickers (and maybe shirts?) for Vegan Yack Attack. Below is how the first design came out and I am absolutely in love with it! And, in case you were wondering, you can buy them under my “VYA Shop!” tab or here; and yes, that is a three-eyed piece of tofu. ;)

I’m strongly considering running a shirt in this design, so if you think you’d be interested in it, please let me know! I also can’t wait to show you the next design, which is pretty hilarious.

Now, back to the MACHO MAC NACHOS! Blue corn chips contrast perfectly with the creamy cheese sauce that is flecked with black beans and corn, then is topped with fresh red peppers, green onions, buttery avocado, spicy salsa and smooth sour cream. I won’t lie, I cheated a little by using some store-bought products, but you could easily make everything yourself.

I’m going to try to get you another recipe post tomorrow or Friday, but it may be a little rough because tomorrow is.. dun nuh nuh nuuuuuh… My Birthday! Yay!? The plan is to bake a cake and ice skate in the morning, lunch, maybe get a fun tattoo then dinner with my dad and Corey. Sounds good to me!

For those of you that take on this monster, enjoy the hell out of it, because I know that you will! :)

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Filed under Savory Recipes, Vegan MOFO!

Loaded Enchilada Soup with Creamy Tomatillo Sauce

Finally, another soup post! If you missed the soup recipe that I made earlier this month, you may not know that this month’s Love bloghop theme is #souplove. This means that I’ll be sharing a few soup recipes throughout the month of February, including this incredibly flavorful one, right here. I’m pretty excited about it, I must say; enough to have run to Sprout’s to grab some ground cumin in the middle of making it! I mean, who runs out of Cumin? Clearly, that person is me, so I bought a bigger jar this time. :D In case you were wondering, it was SO worth it.

Way back in my freshman year of high school, I used to hang out in a little shopping center across from school with a group of punker kids after class was out. I basically had four options of places to eat at, mind you this was pre-veganism, there was Subway, a Donut Shop, a Mexican Food place and a Pizza spot. For the longest time I would always get the cheese enchiladas from the Mexican restaurant; cheese wrapped in a tortilla, topped with cheese and red sauce. Looking back at it, I cringe thinking of all of the greasy dairy in that thing. So, I set out to replace that memory with a lighter, more awesome spin on an enchilada.

The soup has a smooth tomato base, dotted with onions, corn, black beans and spinach. While the spices fill it with flavor, the tortilla strips add a different texture, and then there’s the creamy tomatillo avocado sauce on top. DELISH! Squeeze a little lime over it and garnish with cilantro and some baked tortilla strips to perfect the dish.

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Filed under Healthy Recipes, Savory Recipes

BBQ Gardein Pineapple Pizza & Vegan Pizza Day!

That extremely special day is upon us, tomorrow, June 30th is Vegan Pizza Day! You want to talk about a holiday that I can celebrate? This day is definitely one of them and I plan on having plenty of vegan pizza tomorrow, much to my waistline’s chagrin. But, I couldn’t go into this weekend without providing you with an awesome pizza recipe, plus a few from the archives.

Of course, I didn’t want to make the pizza for only myself, so I called my darling friend and loyal taste-tester Amanda over for a pizza experiment. Her and I both agree that grilling a pizza is really freaking fun, interesting and super tasty. In fact, it’s going to be just a little hard to bake my next homemade pizza in the oven, although it may be just a teeny bit easier.

The recipe and ingredients for this pizza are super simple, but the key points that make it go above and beyond your pre-made pizzas are a homemade crust and homemade BBQ sauce. No, this isn’t my delicious Strawberry BBQ sauce from a couple of months back, this is a more traditional, savory BBQ sauce with a kick.

One Year Ago: Creamy Blueberry Ice Cream

BBQ Gardein Pineapple Pizza & Vegan Pizza Day!
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
A great recipe for homemade BBQ sauce and grilled pizza that will make your taste buds cheer!
Ingredients
  • ¼ Cup Tomato Paste
  • 1 Tbsp. Maple Syrup
  • 1½ Tbsp. White Vinegar
  • 2 tsp. Molasses
  • 2 tsp. Vegan Worcestershire Sauce
  • 1½ tsp. Yellow Mustard
  • ½ tsp. Onion Powder
  • ½ tsp. Garlic Powder
  • ½ tsp. Liquid Smoke
  • ¼ tsp. Ancho Chili Powder
  • ¼ tsp. Paprika (or Smoked Paprika if you have it)
  • ¼ tsp. Cayenne Pepper
  • Salt & Pepper to Taste
  • ½ Cup Beer (Preferred: Golden Summer Ales or Lagers)
  • -
  • 1 Tbsp. Rapid Rise Yeast
  • ½ Cup Warm Water
  • 2 Tbsp. Olive Oil
  • 1 tsp. Agave Nectar
  • 1¼ Cup Unbleached All-Purpose Flour
  • 1 tsp. Salt
  • ½ tsp. Dried Cilantro
  • ¼ tsp. Onion Powder
  • ¼ tsp. Garlic Powder
  • Cornmeal for Sprinkling
  • -
  • 1 Small Package of Gardein BBQ Shreds
  • Galaxy Foods Vegan Mexican Shreds
  • ½ Cup Fresh Pineapple, Chopped
  • ¼ Cup Red Onion, Sliced into Slivers
  • 2 Tbsp. Fresh Cilantro
Instructions
  1. Put every ingredient from the tomato paste to the beer into a blender and puree until completely smooth, you may need to add a little water depending on how thick you like it.
  2. Pour the mixture into a small pan and simmer over medium heat for 5 minutes, stirring occasionally. Take it of the heat and pour it into a jar or cup for easy application.
  3. Save the pan and saute the Gardein shreds in it for 5 minutes over medium heat. Set them aside until you top the pizza.
  4. Clean and preheat your grill to roughly 350-400°F. Mix the yeast with the lukewarm water until the yeast is dissolved. Let it stand for 10 minutes.
  5. Mix the salt, onion powder, garlic powder, olive oil, and agave nectar into the yeast mixture. Combine the flour and dried cilantro, then add the wet mixture to the flour. Knead dough until it is fully mixed, adding flour if the dough is too tacky.
  6. Roll dough into a ball and let sit in an oil coated bowl for 20 minutes. Afterward, roll out the dough roughly ¼” to ½” thick over cornmeal and place on pan or stone that has cornmeal sprinkled over the top (it helps with sliding the dough off).
  7. Bring the crust out to your grill and carefully place it over the heat (be careful of hot spots). Grill for 3-4 minutes on one side, you'll see that it starts to bubble up; then flip over and grill for 2 minutes.
  8. Bring the crust back inside and slather a layer of the BBQ sauce on top. Sprinkle the Mexican shreds over the sauce, arrange your BBQ Shreds, pineapple, red onion and cilantro on top.
  9. Lower your BBQ's heat to around 300°F and grill the pizza for 4-6 mins. make sure that you do not burn the crust (like I did, ha ha). Once the cheese is melted, and the crust is browned on the bottom, carefully take the pizza off of the grill and serve!
Notes
The BBQ Sauce recipe is a little more than what you'll use on your pizza (depending on your preference). If you want more for the rest of the summer, double the recipe.

Now you can surprise your family and friends with a pizza made in an nontraditional way. If pineapple and BBQ sauce aren’t your thing, try out a Seitan Sausage Crumble pizza; or a Rustic Flatbread made with zucchini and arugula (perfect for summer!). Say you’re trying to eat a little healthier and want to forgo the crust, this Pizza-Stuffed Spaghetti squash is a great solution and insanely good. There are tons of options for you!

So enjoy your vegan pizza day! Tell me, what are your favorite pizza toppings?

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Filed under Savory Recipes

Mexican Macaroni & Cheeze

It may not be the very start of the month, but today is the start of a new bloghop! I thought for a bit that I wasn’t going to be able to participate in this month’s theme, but inspiration (and a little extra time) struck and I had my first dish made before I knew it! Of course, I had almost every ingredient on hand.. except for normal pasta noodles. But, I did find a bag of macaroni salad noodles in a deep, dark corner of my pantry; hey, it ended up working out great! It just looks a lil’ funny.

There is just one problem with this amazing macaroni and cheeze dish, it is HIGHLY addictive; so much so, that I ended up tagging it as #vegannicotine on my instagram. My friend Amanda and I were having a hard time keeping ourselves from grabbing thirds, but the fact that our tummies were full stopped us ahead of time. This dish has all of the comfort of traditional mac & cheese, but with the flare of Mexican ingredients and spices.

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Filed under Holidays, Savory Recipes