Impress your meat-eating friends with some awesome Fooled Pork Tacos. These BBQ induced tacos are centered on jack fruit! Yes, jack fruit. You can find it at an Asian grocery store as a whole fruit, or in the can. I dare you to try it because it will be your new favorite meal.
BBQ Sauce:
1.5C BBQ Sauce (Vegan)
2T Tomato Paste
1T Hot Sauce
Whisk all ingredients in a small bowl and set aside.
Filling:
2 (20oz) Cans of Jack Fruit (in BRINE)
2 Red Bell Peppers, Diced
1 Yellow Onion, Diced
Rinse the jack fruit thoroughly under water. Next, tear apart the jack fruit with your hands and place it in a medium-sized bowl. Try to shred the jack fruit as small as you can.
Heat a large non-stick pot on medium heat. Saute the chopped onion and let it cook for about 5-7 minutes, or until golden brown. Then, add in the chopped bell peppers and the shredded jack fruit. Cook for another 5 minutes, or until the moisture has evaporated. Add in the BBQ sauce and stir occasionally. Let it cook for 10 minutes.
Serve with corn tortillas, guacamole, vegan sour cream, cilantro and/or hot sauce.
Guacamole:
2 Avocados
2-3 Garlic Cloves, Minced
Lime Juice, Half
1/2C Cilantro, Chopped
1t Cumin
Pinch of Salt and Pepper
Mash up the avocados in a small bowl. Use a fork to smash the avocado chunks up better. Once this is to your liking, add in all of the other ingredients. Chop up the cilantro as small as you can. Mince the garlic and use juice half of a lime. Stir everything together and serve.
Sunday, March 19, 2017
Saturday, February 25, 2017
Sloppy J.O.'s
Celebrate the big game with this game-changer! It's messy and jammed-packed with a lot of powerful tastes. Impress your friends for the watch party because this will not be benched. Pack this sandwich well, and make sure you have your fork to scoop up the mess!
1.5 Quinoa, cooked
1 Red Pepper, chopped
1 Yellow Onion, chopped
2 Garlic Cloves, chopped
16oz Can of Diced Tomatoes (with Juices)
3C Water
16oz Can of Black Beans
2T Dijon Mustard
1/4C Ketchup
1/4C Tomato Paste
1T Tamari Sauce
1T Paprika
2T Chili Powder
Ground Pepper, to taste
1/2C Walnuts, chopped
6 Whole-Wheat Hamburger Buns
Rinse 1 cup of quinoa in a fine mesh sieve until water runs clear, drain and transfer to a medium pot. Add 2 cups water and bring to a boil. Cover, reduce heat to medium low and simmer until water is absorbed, 15 to 20 minutes. Set aside off the heat for 5 minutes; uncover and fluff with a fork. Put the quinoa aside for now.
Finely chop the red pepper, the garlic cloves and the onion. Now, in a non-stick large pot, sauté these veggies on medium-heat for about 5 minutes, or until the onions are golden brown. Now, add in the diced tomatoes (juice included), the water, the black beans, the mustard, the ketchup, the tomato paste, the tamari sauce and all of the spices! Bring this pot to a boil. Then, reduce the heat and bring to a simmer.
As it simmers, stir in the quinoa, the beans and the walnuts. Let this simmer for about 15 minutes, or until it thickens up! Toast your bread and serve warm!
Add your favorite toppings: avocado, pickles, onions and serve with your favorite vegan side dish!
Prep time is about 25 minutes.
Serves 6.
1.5 Quinoa, cooked
1 Red Pepper, chopped
1 Yellow Onion, chopped
2 Garlic Cloves, chopped
16oz Can of Diced Tomatoes (with Juices)
3C Water
16oz Can of Black Beans
2T Dijon Mustard
1/4C Ketchup
1/4C Tomato Paste
1T Tamari Sauce
1T Paprika
2T Chili Powder
Ground Pepper, to taste
1/2C Walnuts, chopped
6 Whole-Wheat Hamburger Buns
Rinse 1 cup of quinoa in a fine mesh sieve until water runs clear, drain and transfer to a medium pot. Add 2 cups water and bring to a boil. Cover, reduce heat to medium low and simmer until water is absorbed, 15 to 20 minutes. Set aside off the heat for 5 minutes; uncover and fluff with a fork. Put the quinoa aside for now.
Finely chop the red pepper, the garlic cloves and the onion. Now, in a non-stick large pot, sauté these veggies on medium-heat for about 5 minutes, or until the onions are golden brown. Now, add in the diced tomatoes (juice included), the water, the black beans, the mustard, the ketchup, the tomato paste, the tamari sauce and all of the spices! Bring this pot to a boil. Then, reduce the heat and bring to a simmer.
As it simmers, stir in the quinoa, the beans and the walnuts. Let this simmer for about 15 minutes, or until it thickens up! Toast your bread and serve warm!
Add your favorite toppings: avocado, pickles, onions and serve with your favorite vegan side dish!
Prep time is about 25 minutes.
Serves 6.
Friday, December 30, 2016
Asparagus and Mushroom Risotto
Don't be intimidated by making risotto. It's actually pretty darn easy and it doesn't take too long to make either. This is a perfect dish to use some of your favorite summer vegetables, so go for it!
Ingredients:
1C Arborio Rice
1/2C White Wine
32oz Vegetable Stock (or Water)
1 Yellow Onion
2 Garlic Cloves
10oz Mushrooms - We used Shiitake & Portobello
1/2lb Asparagus
Instructions:
1) First, chop the onion and mince the garlic, then set aside. Slice the mushrooms into smaller pieces and set them aside as well. In a non-stick sauté pan on medium-heat, cook the mushrooms for about 5 minutes, or until they are nicely brown. Remove from heat and set the mushrooms aside for later use.
2) Next, start the blanching process for the asparagus. In a medium sized pot bring the water to a boil. Cut the asparagus into 2" pieces and place in the boiling water, when ready. Let the asparagus cook for 2-4 minutes, or until they are bright green. While the asparagus is cooking, prepare the ice bath for the next step. Fill a large bowl with cool water and add several ice cubes, so that the water is cold. When the asparagus is finished, transfer the asparagus to the cold water bowl. Let the asparagus soak for a few minutes. Take them out and place into a dry bowl.
3) Now in a medium sized pot on low heat, add the 32oz vegetable stock (or water) and allow it to simmer.
4) In a large non-stick pot on medium heat, sauté the onion and the garlic for about 5 minutes, or until golden brown. Next, add in the rice and cook for about one minute. Stir often and be careful not to burn the rice. This will help toast the rice. Now, add in the wine and stir until it is completely absorbed and evaporated. NOTE: the rice absorbs the wine flavor and the alcohol cooks off)
5) Once the wine is absorbed and evaporated, ladle 1C of warm stock into the big pot. Stir frequently to prevent anything from sticking to the pot. Once the stock is absorbed, ladle another 1C of stock into the pot and stir. Do this repeatedly.
6) Check the texture of the rice. It should be slightly firm in the center, but not crunchy. If it's still too firm for your taste, add more stock (or water).
7) Fold in the cooked mushrooms and the asparagus. Season with salt and pepper. We also topped ours with fresh dill. Serve and enjoy!
Serves 2
Total Time: 1 Hour
Ingredients:
1C Arborio Rice
1/2C White Wine
32oz Vegetable Stock (or Water)
1 Yellow Onion
2 Garlic Cloves
10oz Mushrooms - We used Shiitake & Portobello
1/2lb Asparagus
Instructions:
1) First, chop the onion and mince the garlic, then set aside. Slice the mushrooms into smaller pieces and set them aside as well. In a non-stick sauté pan on medium-heat, cook the mushrooms for about 5 minutes, or until they are nicely brown. Remove from heat and set the mushrooms aside for later use.
2) Next, start the blanching process for the asparagus. In a medium sized pot bring the water to a boil. Cut the asparagus into 2" pieces and place in the boiling water, when ready. Let the asparagus cook for 2-4 minutes, or until they are bright green. While the asparagus is cooking, prepare the ice bath for the next step. Fill a large bowl with cool water and add several ice cubes, so that the water is cold. When the asparagus is finished, transfer the asparagus to the cold water bowl. Let the asparagus soak for a few minutes. Take them out and place into a dry bowl.
3) Now in a medium sized pot on low heat, add the 32oz vegetable stock (or water) and allow it to simmer.
4) In a large non-stick pot on medium heat, sauté the onion and the garlic for about 5 minutes, or until golden brown. Next, add in the rice and cook for about one minute. Stir often and be careful not to burn the rice. This will help toast the rice. Now, add in the wine and stir until it is completely absorbed and evaporated. NOTE: the rice absorbs the wine flavor and the alcohol cooks off)
5) Once the wine is absorbed and evaporated, ladle 1C of warm stock into the big pot. Stir frequently to prevent anything from sticking to the pot. Once the stock is absorbed, ladle another 1C of stock into the pot and stir. Do this repeatedly.
6) Check the texture of the rice. It should be slightly firm in the center, but not crunchy. If it's still too firm for your taste, add more stock (or water).
7) Fold in the cooked mushrooms and the asparagus. Season with salt and pepper. We also topped ours with fresh dill. Serve and enjoy!
Serves 2
Total Time: 1 Hour
Monday, November 21, 2016
Thanks Y'all!
Thanksgiving is a time to be thankful
right? I’d argue we should be thankful
every day, and we don’t need a holiday for it; the whole American Thanksgiving
story has always troubled me (some other cultures have Thanksgiving type holidays
that are easier to get on board with).
Every year this should be a time to apologize to Native Americans for
the way their land and lifestyle was commandeered and destroyed. Right now, native tribes from across the
globe are peacefully protesting the Dakota Access Pipeline with the Standing
Rock Sioux on behalf of the environment, their way of life and for all of us. For everyone out there, I am so grateful and
thank you.
Can
we also acknowledge that good cooks make awesome food year round, but for some
reason Thanksgiving is the home cooked meal many people prefer to all others? Why is that?
My theory is a dearth of cooking skills in modern society
and in older times families saving for high quality ingredients and splurging over the
holiday. However, I digress…here's some lentil loaf with beet-raspberry glaze for you.
In going along with the spirit of the
holiday, I just wanted to take this opportunity to take a step back and thank
many different people for all the encouragement and support I’ve received
throughout the years. 2016 has been a
rough year, but even this year, we have a lot to be thankful for. Health is not guaranteed, success is not
assured, and freedom is not free.
Transitioning to this plant-based diet
and lifestyle wasn’t easy and it wouldn’t have been possible without the
support from friends, families and total strangers I’ve received. Especially in south Texas, eating this way
and living this way makes me different, makes me in the minority, and it can be
a struggle at times. The people who have
encouraged me, supported me, and even tried to eat more plants in their diet in
a show of solidarity, these people are my vegan-allies. I want to say thank you to all of them.
I also want to let all of my friends
who don’t fit within the norm of straight, white, male, Christian America, I’ve
got your back. For all those LGBTQ,
Muslim, black, Hispanic, immigrant and others, you are not alone and I will
stand with you. I love you and I love
your differences and the diversity you bring to our nation makes our nation
great. I want each and every one of you
to have the opportunity you deserve. I
want you to be able to live your lives and carry out your dreams to the best of
your ability, unimpeded and without fear of retaliation. To all of those that are different, I am your
ally and you can call on me.
Thank you, love you, I got you,
JB
Saturday, September 24, 2016
Mint Nice Cream
Freeze your overly ripe bananas for a delicious ice cream alternative! Throw in your favorite fruits, nuts and other goodies to cure your sweet tooth.
Ingredients:
3 Frozen Bananas
1/2C Fresh Mint
1/2C Non-Dairy Chocolate Chips
Splash of Almond Milk
In a food processor (or in a high-speed blender) place the frozen bananas, fresh mint and the splash of almond milk. Pulse until the nice cream has a smooth and creamy consistency. You may have to mash up the bananas between pulses to help in the process. Next, pour in your chocolate chips and pulse until they are spread evenly. Serve immediately!
Ingredients:
3 Frozen Bananas
1/2C Fresh Mint
1/2C Non-Dairy Chocolate Chips
Splash of Almond Milk
In a food processor (or in a high-speed blender) place the frozen bananas, fresh mint and the splash of almond milk. Pulse until the nice cream has a smooth and creamy consistency. You may have to mash up the bananas between pulses to help in the process. Next, pour in your chocolate chips and pulse until they are spread evenly. Serve immediately!
Monday, August 1, 2016
Vegetable Pesto Pasta
Ingredients
Vegetables
1 Yellow Squash
1 Zucchini
1 Red Bell Pepper
1 Yellow Onion
2T Balsamic Vinegar
Salt & Pepper, to taste
Pesto
1/2C Basil
8oz Dried Tomatoes
1/4C Roasted Almonds
3-4 Garlic Cloves
Juice of 1/2 a Lemon
Rotini Noodles
Directions
First, cook the rotini noodles according to package instructions. Then, pre-heat the oven to 425F. Now, dice all of the vegetables and put them in a large bowl. Add the balsamic vinegar and stir everything together so that it is mixed evenly. Spread the vegetables on a large non-stick baking sheet. Sprinkle some salt and pepper to taste. Roast the vegetables for 45 minutes. For the pesto, add all of the ingredients in a food processor and pulse until it is blended. Set aside. Once the noodles are fully cooked, drain the noodles with a colander but save the drained water! Transfer the cooked noodles into a large bowl and stir in the pesto. You may add a 1/2C (or more) of the reserved water to help mix the noodles with the pesto. Once the vegetable are finished, add and stir in the vegetables. Stir together and serve!
Saturday, June 18, 2016
Know Your Food Series Part 2: To Juice or Not
When people find out we’re plant based, and care about
eating healthy foods they have a lot of questions! The first one, as most vegans are aware of is:
“where do you get your protein?” That
question has been answered enough though, and we can really break it down again
if anyone needs it another time.
Interestingly, the second most common question we get is “do you juice a
lot?”
This question comes from so many directions, and while we’re
not certain of the origin, let’s get right down to business.
Juicing is OK, for SOME PEOPLE, under CERTAIN
CONDITIONS. That’s right, in short,
juicing is not all good, or all bad, but it is commonly misunderstood.
We are both athletes that consume an above average amount of
calories every day and neither of us is trying to lose weight. We will juice or drink juice every once in a
while (once or twice a month), but more frequently we just drink juice when we
have a cold or something when a concentrated nutrient/sugar boost helps kick up
our system (in addition to our G2 (garlic/ginger magic drink we’ll discuss
later)). Additionally, we would rather
buy raw vegetables or a plant based meal then spend $8 on some juice.
The Good:
The one major upside to juicing is the amount of vitamins
and other nutrients you can cram in just one glass. While not all the nutrients make it in the
juice, you are ingesting a serious shot of liquid nutrition. You can also get the minerals from plants you
may not otherwise eat. Think of it as
taking a natural multi-vitamin.
The Bad:
Rule number 1 of juicing: do not supplement your diet with
tons of juice if you’re trying to lose weight!
We really can’t stress this enough.
The high amount of sugar in juice, and low (zero) amount of fiber is a
bad combination for those trying to shed pounds. It basically tricks your body into thinking
that you didn’t eat anything at all and just drank liquid, when in reality you
just got an insane amount of calories in the form of fruit and vegetable sugars
(yes veggies have sugar! although not as much as fruits). It’s not going to fill you up like a normal
plant based meal. Think of it as the
natural form of soda, seriously…it can be dangerous if you don’t use it
properly. You’ll find plenty of reading
material raving about this juice cleanse and that, but from what we’ve seen
those cleanses create temporary change, while the best way to keep your system
clean is consume copious amounts of fiber found in plants. If you want a short term boost or weight
loss, feel free to do a juice cleanse.
The Ugly:
One other problem with juicing is that the chewing process
is skipped in the digestion process.
When you drink juice, your body doesn’t activate the usual food
digestion, so it’s short circuiting your natural digestion and rushing into the
rest of your system before it had time to prime itself. Basically you are priming your body with a
sugar high, and then crashing because your body is confused by this process. We are not going to get into the chemistry of
it, but just think about it for yourself.
There are some types of masticating juicers which simulate the chewing
process as opposed to the cheaper, pulverizing ones. These are better in this regard, but still not
as great as the human digestive system.
In summary, if you do choose to have a juice, keep these few
tips in mind: use 80-90% vegetables,
10-20% fruits. Use your pulp for compost
or bake it into bread. You’re being more
sustainable, and utilizing all those great fibers. Also, if you do undertake a juice cleanse be
careful, and make sure you’re drinking enough fluids and getting enough
calories.
Cheers!
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