Tag Archives: dinner

Vida Vegan Con Pt 1- Food Adventures

Vegan Food Adventures in Austin Texas

If you follow me on social media, you know that I just spent some time in Texas attending and speaking at one of the best conferences ever, Vida Vegan Con. VVC is a media and lifestyle conference that combines the strong feelings of community with seminars about business and ethics, while also featuring local vegan businesses/products.

But, another huge part of this adventure was the road trip there and back, plus all of the freakin’ food! In this post I’ll go through a lot of what I ate from California through Arizona and New Mexico, then (BAM!) Austin, Texas. We stocked up on kombuchas, snacks and water at Whole Foods before we started our road trip in CA and then again when leaving Texas, which helped keep us going during those long drives!

After those delicious eats, we drove straight from Phoenix, AZ. to El Paso, TX. only stopping for gas/bathroom breaks. Joni is a total badass road trip driver! It was at night so we didn’t see anything exciting really, and made sure to get up early the next morning to get a head start on our day. We lived off of snacks and sandwiches that Joni made for her, Sayward and I, until we got to Austin.

First meal there and the start of a million tacos:

Next was breakfast and we went to Bouldin Creek Cafe (for visit #1), where I enjoyed some coffee and the vegan El Tipico with Corn Tortillas!

Breakfast at Bouldin Creek Cafe - Austin TX

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Filed under Dining Out, Healthy Recipes, Personal

Spicy Teriyaki Chick’n Tacos

Spicy Teriyaki Chick'n Tacos Vegan

I’m back! I don’t think I can properly word how I feel about being able to actually post on the blog. I’ve missed playing around with my own recipes and interacting with readers here, and on social media. The last time we connected, I mentioned that I was shooting photos for two cookbooks, simultaneously and that’s still kind of going on. I’m about to wrap on Jason Wrobel’s cookbook and am ecstatic about how it’s turning out so far!

Pickled Daikon Radish

After I get done with these books, it’s time to finally start on my own, but before then I’ll be heading to Vida Vegan Con in Austin, TX! Let me know if you are going to the vegan blogger conference as well, as I’d love to meet up with you; plus, I’ll be speaking and I’m excited/nervous about that.

Pickled Daikon Radish and Carrots

There’s a lot more going on in my life, but what’s more important are these freakin’ amazing tacos. I’ve always been a fan of Gardein — their fishless filets are my JAM — but I’ve only done one or two recipes with it on my blog. This has got to change! If you’re not familiar with Gardein products they’re plant-based, meatless proteins that can replace animal products in traditional dishes. They use non-GMO soy and wheat, vegetables and grains, are high in protein, and have a large variety of products from meatless balls, to beefless ground, tasty chick’n sliders and the great Teriyaki chick’n strips that I used in this recipe.

Spicy Sesame Sriracha Sauce

Aside from all that, these products make ditching the meat easier than ever because they are super convenient and can be found in stores all over the country, in the freezer section. I’ve tried out several of their products on non-vegan friends as well as my parents and all are surprised (in a good way) by the great flavors and textures.

Another reason I’m stoked on Gardein is because they’re giving you a chance at a $1.00 off coupon (offer over) because I’m working with their products for this post! So, free recipe plus a discount? I believe you’re making out on this deal. 😉 The coupon ends May 31st so snap it up quickly!

Vegan Spicy Teriyaki Chick'n Tacos

Back to the recipe, though. I wanted to do a spin on teriyaki/banh mi sandwiches and do an Asian taco-type dish. In this recipe you’ll find quick-pickled daikon and carrots, plus fresh herbs, spicy jalapeños and a delicious sriracha/toasted sesame oil/vegan mayo sauce (inspired by my good friend Joni!). Basically, these tacos kick ass and are great for a weeknight dinner.

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Filed under Savory Recipes

Healthy Recipes for the New Year!

Healthy Vegan Recipes

Happy New Year, everyone! I hope that y’all are doing okay now that the holidays are over and most people are returning to work and school. After all of that blogging/giveaway mayhem, I had to take a break and I’m so glad that I did. The holidays were crazy! Working at Whole Foods during the holidays is a special type of hell, so balancing that with visiting friends and family was a bit tiring. I guess when I say break, it was really just from blogging and nothing else. Ha!

Here are some of my highlights from the past couple of weeks:

  1.  #TristanLAfoodtour: Where one of my best friends, Tristan, came home from the Army for a bit and we ate many awesome vegan things in LA. Plus, went to the Griffith Observatory and MooShoes!
  2. Cooking Christmas dinner for my family and friends.
  3. Biscuits and gravy New Year’s Day.
  4. Many naps.

Super exciting, right? ha ha

Anyhow, it’s a little too late for a round-up of 2014’s most popular recipes, so I’ve decided to show everyone some awesome, healthy recipes to start off the year. Here are some of my favorites, including some from awesome guest bloggers! Check them out and be amazed at all of the deliciousness. <3 (Click on the picture to go to the recipe!)

Quinoa Cauliflower Bowl with Almond Sriracha Sauce by Vegan Richa

Banana Cacao Recovery Smoothie

Southwestern Kale Salad

Cream of Asparagus Soup – Keepin’ It Kind

Deconstructed Falafel Bowl – The Vegan Cookbook Aficionado

 

Veggie Frittata Bites

Fruity Roasted Fennel Salad

Vanilla Latte Chia Parfait

Grilled Eggplant Spring Rolls

Slow Cooker Potato Curry Chili

Cool Ranch Roasted Chickpeas – Pickles & Honey

Quinoa-Stuffed Acorn Squash

Warm Smoky Tempeh Salad

Vanilla Fig Cake

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Filed under Healthy Recipes, Savory Recipes, Sweet Recipes

Pressure Cooker Seitan with Red Wine Mushroom Sauce

Can I get a drumroll, please? (Drumroll) It’s here! The last giveaway of the year. This time, you all have a chance at winning a T-Fal Clipso Pressure Cooker and the useful Zabada Kitchen Handy! If that doesn’t get you excited, I’m not sure what will. And if you’ve been out of the loop because of holiday craziness, make sure to check out the THREE other giveaways that I’m hosting right now! 1: #vyatreatyoself, 2: YumUniverse cookbook giveaway, and 3: Massel Bouillon Prize Pack.

Now, let me say a little bit about my experience with this pressure cooker. I actually bought a different model from Fagor almost a year ago and have used it once. So, I’m not experienced with these AT ALL. But, was I excited to get another pressure cooker? Hell yeah! Once the Clipso showed up on my doorstep I excitedly opened it and was impressed with the quality of construction. This thing is heavy-duty. Not to mention, the awesome one-handed, latching system that really is a push of a button and that lid is locked on. I flipped through the instructions to make sure I had the basics down as far as cleaning and operating went. Then I started plotting what I was going to make in it.

I was chatting with my good friend Joni about all of the pressure cooker possibilities and how my mind was pretty stuck on grains and beans or maybe winter vegetables and squash. Then she suggested pressure cooker seitan. Say what? That’s brilliant! I went on to look at some tips from The Blissful Chef and Vegan Epicurean on times, and used my Stuffed Seitan Roast recipe with some minor changes. Naturally, I wanted to make it a wow-worthy dish for the holidays, so I thought that a simple and fancy red wine mushroom sauce would be perfect to top it off.

Honestly, I love making seitan because it is so damn easy. The only problem with big roasts is that they can take up to an hour or so to fully cook, and then you may have a slightly drier end result. After making this roast in the pressure cooker in just about 30 minutes, I’m SOLD. Unless I’m making sausages or something smaller, I can see this being the only way I make it from now on. The roast turned out flavorful with a great texture and an even cooking throughout, maybe just a little softer in the center but I liked that about it.

I can’t wait to try out different seitan flavors and applications in my pressure cooker, now! I must mention that there was quite a bit of cooking broth mixture left over in the pressure cooker so I saved it in a container to add to soup bases for more flavor. Wins all over the place!

Check out the recipe below and definitely keep it in mind for your upcoming Christmas dinners. Like I said, a beautiful seitan roast in 30 minutes! Plus, roasting some fingerling potatoes and making the wine sauce while the roast is cooking, works for reducing time spent in the kitchen and it’s all ready at the same time. Speaking of reducing time, the Zabada Kitchen handy is an awesome tool! Reusable, easy to clean and no harsh chemicals needed to aid in washing your dishes and kitchen when you have this thing in your hand. I’ll definitely be buying more of these in the future!

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Filed under Giveaways!, Healthy Recipes, Holidays, Savory Recipes