Tag Archives: entree

Apple Fennel Seitan Dogs

HELLO BEAUTIFUL PEOPLE! Long time, no see! :) Let me say that I’m sorry for the absence, there has been a hell-of-a-lot of things going on over here and clearly posting on my blog was not one of them. But, I’m back for a bit, with some delicious recipes that I can’t wait to show you. Because of all of the cooking that I’ve been doing (cookbook photography for Cupcakes & Kale!), it has been a little hard to prepare for me being gone in April to work Coachella again. And instead of boring you with words, I’ll show you some of what’s been happening with me via photos!

Expo West Happened (I know it’s a bit belated, but would you like to know what my favorite products were from it? Let me know in the comments!)

I finally organized my linens! (I may do a DIY post on that)

I interviewed for a part-time job at Whole Foods Laguna Beach (Prepared Foods) and got it!

Bandit got a trim!

Processed with VSCOcam with f2 preset

I helped shoot a funny cooking video! (Photo courtesy of Jenny Bradley, editing by me)

Jackie Sobon Photographer

Baking for the book

Muffins

My younger (goofy) sister is in town from Phoenix! <3 (She’s going to hate me for this)

Goofy Katie

AND I got a haircut, woohoo!

Now, back to the food! I was inspired by my favorite new Apple Fennel Coconut Bacon Flavor from Phoney Baloney’s, and knew that I had to make some sausage. Plus, it’s Spring which means it’s time to break out the fennel and grilling it with onions makes it even better. The apple is subtle and gives the seitan just a touch of sweetness while the fennel seeds bring the flavor, and some extra spices to make it all awesome.

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Indian Butter Tofu

For the last guest blogger of the month (there are still a few more coming!), I present to you the fabulous Kylie from Fellowship of the Vegetable! Kylie and her husband, Geoff, make a great team of creative chef and food photographer (respectively), as you can judge by this amazing Indian Butter Tofu. They’re certainly one of my favorite vegan couples, especially since I’ve had the pleasure of hanging out with them. Not to mention, Kylie has a cool store for vegan hats and embroidered kitchen towels on her site that you MUST check out!

Indian Butter Tofu

Hello Vegan Yack Attackers! I was so honored when Jackie asked me to do a guest post on her blog because (without letting my geek show too much) I’ve been a huge fan of hers for quite some time! This blog was one of the first ones I found when I went vegan and I was in awe (possibly drooling a little) over all the amazing food here. I was super excited to finally meet her in person last year and she’s so much fun to hang out with. So, thank you Jackie for having me on here to share my Indian Butter Tofu!

I have always been a huge fan of Indian food and one of my all time favorite dishes before going vegan was Butter Chicken. The creaminess and the spices were like a party in my mouth and I never ordered anything else at Indian restaurants. When I gave up meat and dairy I thought about how much I would miss my beloved dish and a single tear would run down my face. Seriously though when I really thought about it, it wasn’t the chicken itself I was going to miss but the creamy dreamy sauce that covered it and I knew that I would be able to veganize that shiz!

Indian Butter Tofu

I experimented a lot and it took me quite a few tries to come up with the perfect combination of ingredients¬† to make a sauce that tasted like the one I fell in love with from my local restaurant. I used different non-dairy creamers like soy and coconut, canned tomatoes, various spice ratios and fake chicken but nothing quite hit the spot until the one I’m sharing with you today. Even my husband, who claims to not like Indian food, went back for seconds for this dish. Instead of fake chicken I used dry-fried tofu which added a great mouth feel.

I think the trick is in the homemade cashew cream and fresh tomatoes, it gives it a great depth of flavor. I found the soy creamer gave it too much of a chemical taste and the coconut made it too curry-like. Cashew cream is super easy to make – just soak raw whole cashews in water overnight, rinse then blend with more water until creamy. If you’re deprived of a high-powered blender such as myself, you may have to strain it through a nut milk bag. I like to do this at the beginning of the week and keep it in a mason jar in the fridge for recipes and coffee during the week.

Indian Butter tofu

You can serve this over rice or quinoa, but I opted for kale massaged in coconut oil because I like having some greens for color. Enjoy!

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Decontructed Falafel Bowl

Today, I am so pleased to share with you, Megan from The Vegan Cookbook Aficionado! Megan’s blog posts are super inventive, always colorful and definitely hilarious. She is so relatable in that she is honest, fun and easy to “listen” to, or read in this case. I feel like if we had a chance to hang out, things would get really awesome. Without further ado, here’s her beautiful recipe!

Deconstructed Falafel Bowl

When Jackie asked me if I wanted to do a guest post on her blog, I was most definitely stoked! I mean come on! Who could turn down a super rad lady like Jackie, the girls got talent, charisma and some serious photography skills. Not to mention she’s pretty darn funny to boot, but you all knew that already now didn’t ya ;) When she asked if I could whip up something healthy for the post, I immediately said “sure! Not a problem!” which was immediately followed by a long “Ahhhhh….hmmmm….nope, I’ve got nothing.” You see, I’m all over the sweets and breakfast department, but when it comes to healthy meals, I have more of a cling to my cookbooks mentality. I’ll either throw together the most random salad you can imagine (what’s this random vegetable in my fridge? Who cares, put it in!), or I’ll pluck a book off my shelf and pick out a tasty sounding recipe. I’ll be the first to admit, I’m not the most creative in the healthy weekday meal department.

Deconstructed Falafel Bowl

It’s funny, I usually have so many recipe ideas bouncing around my head at any given time, but the second I have to actually pick one, they all pull a Houdini and all that remains is a big puff of smoke in an empty room. I was starting to think my cooking mojo had all but left me, until I was out with Mr. Muggins and he asked the magical words “you wanna get a falafel?”*. Just like that, it came to me, falafel bowl! Which, due to laziness immediately turned into a deconstructed falafel bowl! Who has time to make falafel anyway, amiright?

Deconstructed Falafel Bowl

The first and most important step to making a deconstructed falafel bowl is the deconstructed falafel. I decided to get all fancy on ya and cook some chickpeas from scratch, I know most of you are probably reading this and going, since when is cooking chickpeas fancy? And the answer to that is, since a girl who only ever buys canned chickpeas decided to make them! I can’t believe I never do this, cooked chickpeas obviously take more time, but they’re so easy and way tastier, consider me a convert. If you’re feeling less fancy, you can of course use the canned ones. Once my chickpeas were ready to go, I coated them in all those delicious falafel spices and roasted them in the oven until they were nice and crispy. Oh my, oh my my my, these things were hard to stop snacking on, but try to restrain yourself unless you want a falafel-less bowl.

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Mushroom Lentil Spaghetti Squash Casserole

Remember last week, when I said that I’d give you a delicious, healthy recipe? I’m sure you’re looking at the title and photos and thinking, “Creamy Mushroom Casserole? Healthy? Seriously, lady?” My answer to those is, “Yes, Yes and most definitely.”

This recipe brings the comfort of homemade casseroles to the table, while being filled with protein, fiber and little-to-no fat! I love using spaghetti squash in place of pasta, because it’s low-calorie, very filling, has potassium and all of the other nutritional benefits of winter squashes. Soft tofu takes the place of heavy cream to keep the protein count up in a semi-sneaky way. Mushrooms, lentils and kale are simple ingredients that give the dish excellent flavor!

Basically, it’s too cold for most of the country to be eating cold things (or wanting to at least), but you still want to spring back from the decadent meals of the holidays. That’s what makes the casserole perfect for this time of year!

Oh, and I can’t forget to mention that I’m going to have some FABULOUS bloggers guest posting on Vegan Yack Attack this month! These people are all amazing and I truly can’t wait to show you what recipes they have to offer. No to mention, the recipes will all be healthy to help us start the new year off right!

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