Militant Vegan Cooking

Grilled Nutritional Yeast 'Cheese' Sandwiches

2011-07-16T13:37:00.000-07:00

This is my take on a recipe I scribbled down a long time ago from a website. I like to change things and make them weird. My apologizes.

Ingredients:

1/3 cup water

4 teaspoons nutritional yeast

1 tablespoon flour

1 tablespoon lemon juice

1 tablespoon hummus

2 teaspoons ketchup

1 teaspoon cornstarch

1/2 teaspoon onion granules

1/8 teaspoon yellow mustard

1/8 teaspoon garlic granules

1/8 teaspoon turmeric

1/8 teaspoon salt

4 slices bread*

STeP 1!
Blend all ingredients except the bread. Pour into a saucepan over medium heat until it comes to a mild boil then reduce to medium-low heat stirring the entire time. When mixture is thick and smooth, remove from heat.

STeP 2!
Cover 2 slices of bread with cheese sauce. Put the other 2 on top of them. You can coat each side with margarine for a crispier sandwich.

STeP 3!
Coat grill with a small bit of margarine, veggie oil or non-stick spray. Heat grill and then place sandwichs on them flipping once until each side is golden brown. serve. enjoy.

-Jordan Halliday

Crostini (toasted bread slices)

2011-05-31T20:10:00.000-07:00

I was trying to modify my recipe for vegan crab dip to make it better. Which I did. But I didn't have any crackers. So I just made some quick-and-dirty crostini... Traditionally you would use like an Italian baguette or french bread. But I didn't have any. So, I used some sandwich bread.

Ingredients:

Bread (cut into 20 strips)
olive oil

STEP one!
Pre-Heat Oven to 350° F

Place strips of bread on baking sheet.
- STEP two!
Brush each slice with olive oil.

Bake about 10 minutes until golden brown.
- - STEP three!
Remove from oven and use in dips or cut into croutons for salads.

Enjoy!

-Jordan Halliday

I updated my crab dip recipe

2011-05-31T20:09:00.001-07:00

I updated my crab dip recipe, I think it is a little better now... debating trying chickpeas in it too... find the updated instructions under the old ones here:

Vegan Artichoke Heart "Crab" Dip

-Jordan Halliday

Vegan Short Bread Cookies

2011-05-19T01:46:00.000-07:00

I really like Short Bread Cookies. I used to donate my Blood just because I could get a free pack of Lorna Doone Cookies out of it. Well, that's not the only reason I did it. So, I decided to try my hand in making them. This is what I have come up with so far. Traditionally Short Bread Cookies aren't really sweet. So you could add a bit more sugar to this recipe, if you think you want that extra sweetness. Myself, I prefer to dip them in melted chocolate or put some jam on top.

Ingredients:

1 cup - vegan margarine*
1/2 cup - sugar
2 cups - all purpose flour
1/4 teaspoon - baking powder
1/2 teaspoon - salt
1/2 teaspoon - vanilla extract
2 tablespoons - soymilk
*make sure it is at room temperature

Step 1:
In a large bowl, cream together the margarine and sugar with a mixer until fluffy.

Step 2:
Whisk the flour, baking powder, and salt until well mixed.

Step 3:
Slowly add the flour mixture to the "butter fluff" margarine mixture.

Step 4:
Finally add the vanilla and soymilk, and slowly mix in.

Step 5:
Refrigerate dough overnight or until it is the consistency of butter.

Step 6:
Preheat the oven to 350 F & line a baking sheet with wax paper.
Lightly flour a flat surface and roll dough with rolling pin until it is about 1/4" thick.

Step 7 :
Cut into fun shapes or use a cookie cutter and place on baking sheet.

Step 8:
Bake for about 5 mins, then rotate pan 180 degrees and bake for another 5.

Step 9:
Remove from oven and let cool for about 5 mins on pan before transferring them to a wire rack.

Step 10:
EAT THEM! or Make them pretty like I did for my mom on mothers day. Enjoy!

-Jordan Halliday

Vegan Soy Chai Latte

2011-05-05T21:20:00.000-07:00

I am sick of all the boxes of chai tea having honey in them.
VEGAN!

INGREDIENTS:

1 tea bag -- Chai Spice Black Tea
1 cup -- soymilk
1 teaspoon -- sugar
1 teaspoon -- brown sugar
Splash -- vanilla
Dash -- cinnamon
Dash -- nutmeg
Dash -- ground cloves
*optional* (to taste) agave nectar

STEP ONE!
Mix Soymilk and all the other ingredients (minus the tea bag) in a pan. Heat over medium heat until mild boil.

STEP TWO!
Immediately pour into mug, steep the bag of tea for a couple of minutes. Add Agave to taste. Enjoy!

-Jordan Halliday

Vegan Peanut Butter Cups

2011-04-27T12:53:00.000-07:00

I guess you really wouldn't call what I made "cups", maybe peanut butter blossoms, and peanut butter hearts. But semantics, its the same concept.

I bought these Ice Cube Trays at Ikea and they work great for chocolates. Alternatively, you could buy little peanut butter cup wrappers.

The kosher salt was a last minute idea. We ate those ones really quick and I didn't get a picture. The salt goes amazingly well with the chocolate and peanut butter.

Next Challenge Snickers.

INGREDIENTS:

1 pound -- vegan chocolate (I used bittersweet, ran out and mixed in some dark)
1 Cup -- Peanut Butter
1/2 Cup -- Powdered Sugar
2 splashes -- Vanilla Extract
Kosher Salt (optional)

STEP ONE:
In double broiler Melt Chocolate.

STEP TWO:
Place a couple granules of the kosher salt at the bottom of paper cups or ice cube trays if you are using them. Spoon in some chocolate. Using a little paint brush, brush the sides of the cups/trays making sure chocolate is covering them fully. Make sure there is enough room for the peanut butter and more chocolate on top. Place in Freezer.

STEP THREE:
While Chocolate is solidifying. Mix Peanut Butter, Powdered Sugar, and Vanilla in a bowl. You should get something the consistency of cookie dough.

STEP FOUR:
Press Peanut Butter Dough into trays of chocolate, leaving enough room to be brushed with chocolate on top.

STEP FIVE:
Coat the tops of the peanut butter, allowing the chocolate to fill in all the holes. Brush with a paint brush to make sure its coated well. Put in freezer.

STEP SIX:
Pop the chocolates out of the mold once chocolate has solidified. Enjoy.

-Jordan Halliday

Peanut Butter Cups

Thai Massaman Curry with Tofu

2011-04-12T05:12:00.000-07:00

This is my favorite curry, I realize I make mine probably differently than most. I like mine a little sweeter, So I use a little sugar and my secret ingredient... Peanut Butter. But, it is my style so, whatev's. It tastes good the way I do it. You'll also want to use a large wok for this.

INGREDIENTS:

4 cups -- coconut milk
1 can -- massaman paste (can be found at asian market, make sure it is vegan)
2 large -- potatoes
1 block -- firm tofu
2 large -- carrots
2 tbsp -- chunky peanut butter (optional)
2 tbsp -- sugar (optional)
2 tbsp -- roasted peanuts (optional)
salt and pepper to taste

Step One!
Mix Massaman Paste and 2 cups of Coconut Milk over medium heat until well mixed (about 5 mins).

Step Two!
Chop & Add Potatoes and Carrots, Then Add remaining coconut milk.

Step Three!

Cube and Add Tofu and let sit over medium heat until potatoes and carrots are well cooked.

Step Four!

Add Peanut Butter, Sugar, Salt, Pepper and Peanuts and Stir Well.
Serve over White Rice. Enjoy!

-Jordan Halliday

Vegan "Jello"

2011-04-11T07:47:00.000-07:00

So my friend/co-worker Meagan was bummed when she found out she couldn't eat jello the other day.

So I decided to make a recipe to show you all how easy it actually is to make "jello" vegan.

The hardest thing you will need to find is "agar agar" which is available at most asian markets and some grocery stores.

You can also throw in chopped fruits into this, But I was never a fan of that.

INGREDIENTS:

4 Cups -- Juice
(I used Limeade, which is kinda like a juice, you can use koolaid or whatever you want really)
4 Tablespoons -- Agar Agar Flakes
Food Coloring (optional)

Step One!

Add agar to juice and bring to boil in pot.
Step Two!

Reduce heat and simmer for about 5 minutes or until agar is dissolved.
Mix in food coloring and chopped fruit if you want at this point.

Step Three!

Pour into tray, chill overnight or until firm in fridge. Enjoy!

-Jordan Halliday

Split Pea Soup

2011-04-11T07:12:00.000-07:00

This recipe is really not one of exact measurments.
I started with all these dry ingredients, mixed them together in a large quantity, then I used a cup of the mix.

So... for an exact measurement, I guess you could use 2 tablespoons & roughly 1/2 teaspoon of all the ingredients to make one cup.

SOUP MIX:

1/2 cup -- white rice
1/2 cup -- pearled barley
1/2 cup -- green split peas
1/2 cup -- yellow split peas
1/2 cup -- whole green peas
1/2 cup -- lentils
1/2 cup -- red lentils

Mix well together, store for later.
Recipe can be doubled.

INGREDIENTS:

1 cup -- Soup Mix (see above)
3 cups -- Vegetable Broth
1 -- large carrot
Salt and Pepper to taste.
*Other produce is optional

Step One!

Take a cup of your soup mix, and 3 cups of vegetable broth and bring to boil over medium heat.

Step Two!
Reduce heat, cover and simmer for roughly 45 minutes to an hour. Stirring occasionally. About 30 minutes into the cooking, Cut carrot into small slices and throw into pot.

Step Three!
Salt and Pepper, Serve with bread and enjoy!

-Jordan Halliday

Curried Couscous

2011-04-02T23:06:00.000-07:00

I know I have basically done really similar curry recipes lately. I should switch things up. Add other recipes. But I haven't really been making anything that I haven't already posted on here lately. I really wanted couscous, and I really wanted curry. So I thought I would combine them. It isn't much different from my "Instant Chickpea Curry Rice". But, Whatever. Enjoy.

INGREDIENTS:

1 1/2 Cups -- Water
1 Cup -- Couscous (I used tricolor)
1/4 Chunk -- Golden Curry Sauce Mix Block
2 Tablespoons -- Vegan Margarine (I used earth balance)
salt & pepper to taste.

Step One!
Boil Water in pan, Add Margarine & Golden Curry Sauce Mix Chunk.
Stir until both are well melted.

Step Two!
Stir in coucous.

Step Three!
Reduce heat & cover for 3-5 mins.

Step Four!
Salt and Pepper to taste, Serve, Enjoy!

-Jordan Halliday

Instant Chickpea Rice Curry

2011-03-31T15:40:00.000-07:00

This is another instant rice curry recipe, this time using the golden curry sauce mix that I used in my quick and easy potato & tofu curry recipe.
This is installment 3 of curry recipes I am guest blogging on my friend Meagan's blog.
This is also a simple recipe with not many ingredients. If you feel you need more spice you can always add more of the golden curry sauce mix.

INGREDIENTS:

2 Cups -- Water
2 Cups -- Instant Rice
1 Can -- Chickpeas
1/4 Chunk -- Golden Curry Sauce Mix Block

Step One!
Boil Water in pan, Add Golden Curry Sauce Mix Chunk (I like to shave it in with a knife).
Stir until curry block is well melted.

Step Two!
Stir in instant rice and chickpeas.

Step Three!
Remove from heat & cover for 5 mins.

Step Four!
Salt and Pepper to taste, Serve, Enjoy!

-Jordan Halliday

Instant Coconut Curry Rice

2011-03-31T15:28:00.000-07:00

Here is another easy curry recipe. I promised my friend Meagan I'd guest blog on her blog about curry. I plan on writing a blog with a bunch of different curry recipes. So here is the second recipe in that little deal. It is yummy and quick to make. You can double the recipe if you need more.

Ingredients:

1 cup Coconut Milk
1 cup Instant Rice
1 TBSP Curry Powder
1 TBSP Vegan Margarine
1/2 TBSP Unbleached Flour
1/2 TBSP Water (cold) or Coconut Milk
1 TBSP Peanut Butter

Step One!
Bring coconut milk to a boil in a pan.
Add Margarine

Step Two!
Mix Water and Flour until fully dissolved.
Add flour mixture and curry powder to coconut milk.
Stir well.

Step Three!
Add rice, remove from heat, cover for 5 mins.

Step Four!
Add Peanut Butter, Stir in well, Serve, Enjoy!

-Jordan Halliday

Easy Vegan French Toast

2011-03-28T21:39:00.000-07:00

Craving some vegan french toast for one? This recipe makes about 5 pieces maybe. If you need more double the recipe. You can also add a dash of cinnamon, nut meg, or your other favorite french toast spices. This is just a really basic recipe. Expand off of it.

INGREDIENTS:

1 cup vanilla soy milk
2 1/2 teaspoons flour
1 1/2 teaspoons sugar
bread

STEP ONE!
Mix all the ingredients together in a food processor (except bread, obviously).

STEP TWO!
Lightly coat griddle/pan/skillet with oil or vegan margarine.
Heat pan over medium heat.

STEP THREE!
Dip each slice of bread into batter. Making sure each side is well coated.

STEP FOUR!
Throw onto griddle and fry until each side is a golden brown.

STEP FIVE!
Serve with powdered sugar, syrup, jam, or your other favorite toppings. Enjoy!

-Jordan Halliday

Captain Chaos Smoothie

2011-03-25T22:59:00.000-07:00

I have a plan to make a bunch of unorthodox recipes off of random forms of media I have. This is my first submission in that regard.

There is this song called "How to make a smoothie" by an individual known as "Captain Chaos". I couldn't find it online. Nor could I find the lyrics. But, I remembered them all because they are so catchy. I have been meaning to try this recipe for years. But, just haven't gotten around to it. It makes a ton. So bring friends. I don't know what to do with all the smoothie I have left over right now. *sips*

But the lyrics are as follows. I will try posting an mp3 on here as well when I pull it off my computer.

RECIPE/LYRICS:
"You're gonna need to large bananas, 3 cups of soy milk too, 1 cup of orange juice, 2 cups of frozen fruit. Strawberries, Blueberries, Raspberries and Cherries. Any fruit will do. Just use what you like, Pineapples and mangoes, taste good too. Please. Oh Please. Please don't freeze the bananas. You're gonna need a spoonful of peanut butter as well & a little splash of vanilla. Peel the bananas & break them up. Put them in the blender with the liquid stuff. Blend it until it's smooth. Slowly add the fruit. Put in the peanut butter and the vanilla and that's all that you have to do."

-Jordan Halliday

Vegan Cake Pops

2011-03-25T19:23:00.000-07:00

So everyone has been talking about these amazing cake pops that they started serving at starbucks. Obviously they needed to be made vegan.

INGREDIENTS:

1 -- Vegan Cake (I used a strawberry boxed cake mix)
16 oz -- Vegan Frosting (I used plain white vegan frosting)
1 lb -- Vegan Chocolate (I used bittersweet)*
*It is better to have too much than not enough.

STEP ONE!

Make Your Cake and Allow to fully cool.

STEP TWO!
Soften frosting by nuking for a few seconds. Add to bowl and crumble cake into it. Mix with hand (or a spoon... I suppose).

STEP THREE!
Roll into balls and place onto a baking sheet. Chill for several hours. Insert sucker sticks after about an hour. or leave them out for Vegan Cake Balls. Then continue to chill.

STEP FOUR!
Once chilled, melt your chocolate, and roll cake pops into it making sure they are fully coated. Use a spoon if necessary to drizzle chocolate on. Place finished pops on a aluminum or wax paper covered baking sheet. Chill for another hour or until chocolate is hardened.

STEP FIVE!
Effing Profit! Enjoy!

-Jordan Halliday

Spicy Asian Peanut Baked Tofu

2011-03-25T19:00:00.000-07:00

Ok, Horrible picture. But these things are great. Throw them with some udon noodles and mixed veggies and use the remainder marinade from this recipe and you have a tasty dish. Or just eat them, hot or cold.

INGREDIENTS:

16 oz block -- Firm Tofu
1/3 cup -- soy sauce or bragg's liquid aminos
1/4 cup -- water
3 tablespoons -- peanut butter
2 tablespoons -- sesame oil
2 tablespoons -- lemon juice
1 tablespoon -- minced garlic
1 tablespoon -- asian chili paste (I use sriracha)
1 teaspoon -- rice vinegar
celery leaves

Step one!
Pat dry tofu to remove excess water. Then cut into 1/2 inch strips and place on a baking sheet lined with paper towels. Cover with even more paper towels and place another baking sheet on top to expel more water. Put some heavy objects on top and leave to sit for about 30 minutes.

Step Two!
Blend all ingredients, minus the tofu. Place tofu in dish and cover with marinade mixture. Cover and refrigerate overnight. You can turn the tofu and let sit for another hour or so to make sure it is well coated, but this is not required.

Step Three!
Preheat oven to 350F.
Place marinated tofu on an oiled baked sheet.
Bake for 30 minutes and then flip tofu.
Bake for another 30 minutes or until golden brown and firm.

Step Four!
Take out let cool or if making a dish you can throw them in right away.

Step Five!
Enjoy!

-Jordan Halliday

Really Quick and Easy Banana Ice Cream

2011-03-25T01:03:00.000-07:00

A lot of people already know how to do this. But for those that don't... you are in for a surprise.
I decided the picture needed a garnish, but as I went to find one the ice cream started to melt. So I just said Screw it.

INGREDIENTS:

1 -- Large Banana (chopped and frozen)
4-6 oz -- Soy Milk

STEP ONE!
Put all ingredients in a blender and blend.
STEP TWO!
Garnish! Enjoy!

Use less soy milk for a thicker treat, or more for something more like a milkshake.
You can also add spirulina to make a tasty healthy green treat.
Also, Peanut Butter and Chocolate go awesome with this.

-Jordan Halliday

Baked Chickpea Nuggets

2011-03-23T02:51:00.000-07:00

So, I love PPK. Isa always has amazing recipes. But, I wanted to tweak a classic Veganomicon recipe to make it a little more nugget-y. This is a bastardization of the awesome chickpea cutlet recipe. Also, I apologize for the lack of typical pictures. Also, I used a dark filter on these only later realizing when I did, it made them appear a bit burnt, but they weren't. Let's begin shall we.

INGREDIENTS:

1 cup -- chickpeas
2 tablespoons -- olive oil
1/2 cup -- vital wheat gluten flour
1 1/2 cup -- crushed crackers or breadcrumbs
(1/2 cup for actual nuggets, and 1 cup for breading)
1/4 cup -- vegetable broth
2 tablespoons -- brag's liquid aminos or soy sauce
1/2 teaspoon -- dried basil
1/2 teaspoon -- dried thyme
1/2 teaspoon -- paprika
1/4 teaspoon -- dried sage
1 tablespoons -- minced garlic
1 squirt -- lemon juice
1/2 cup -- vegan margarine (melted)

STEP ONE!
Preheat oven to 375°F

In a food processor, process the chickpeas and oil together making sure not to over process.

STEP TWO!
In a large bowl add all the other ingredients, except 1 cup of the bread crumbs and the 1/2 cup vegan margarine. Knead for about 3 minutes.

STEP THREE!
Lightly oil a baking sheet.

Form dough mixture into small nuggets with hands, then dip each one into melted margarine and then into bread crumbs until coated. Place each one on baking sheet in a single layer.

STEP FOUR!
Bake for 20 minutes.
Then flip nuggets and bake another 8-10 minutes until firm and golden brown.

STEP FIVE!
Serve with BBQ Sauce or Agave Nectar. Enjoy!

-Jordan Halliday

Quick and Easy CousCous

2011-03-22T03:16:00.000-07:00

Couscous is awesome. It is basically like rice and potatoes and pasta all put in one in my opinion. Most people don't know how to make it. Which is a shame. So here is a quick and easy recipe.

INGREDIENTS:

1 Cup -- Couscous (i used tricolor)
1 1/2 Cups -- Vegetable Broth
2 Tablespoons -- Vegan Margarine (I used earth balance)
1/2 teaspoon -- salt

STEP ONE!

Bring broth to a boil.

STEP TWO!

Add Margarine, couscous, and salt. Stir and mix for a second.

STEP THREE!

Lower heat, cover pot with lid and cook for 3-5 minutes or until broth is absorbed.

STEP FOUR!

Stir and Fluff with fork. Enjoy!

Vegan Artichoke Heart "Crab" Dip

2011-03-21T03:37:00.000-07:00

Not much time to talk about this one.
The only thing I could say is that I might go with Tofutti Cream Cheese next time, instead of the vegenaise.
So here you go.

UPDATE:
Having tried this again. I replaced the 5/8th cup of vegenaise with 1/2 cup of tofutti cream cheese and 2 tablesoons vegeanaise. I then baked it for 15 mins, stirred it, then baked another 5 mins.

INGREDIENTS:

12 oz jar -- artichoke hearts (drained)
12 oz block -- firm tofu (drain and patted dry with cloth)
5/8 cup* -- Vegenaise
1 tablespoon -- Old Bay Seasoning

*5/8 cup = 1/2 cup + 2 Tablespoons.

UPDATE:

Having tried this again. I replaced the 5/8th cup of vegenaise with 1/2 cup of tofutti cream cheese and 2 tablesoons vegeanaise. I then baked it for 15 mins, stirred it, then baked another 5 mins.

STEP ONE!

Pre-Heat oven to 350°F

Process Artichoke Hearts, Tofu, Vegenaise, and Old Bay in a food processor.

Alternately you could hand chop everything and mix together.

STEP TWO!

Put everything in a baking dish. Bake for 6-12 minutes until bubbly on top.

STEP THREE!

Sprinkle some more old bay on top and eat with crackers! Enjoy!

Quick and Easy Potato & Tofu Curry

2011-03-20T03:49:00.000-07:00

So, I was supposed to guest blog a recipe for curry on my friend Meagan's blog (Mmm Pie!) for a while now. I decided since I took so long, I would make up for it by posting 3 or so recipes and writing something on her blog after. So here is number one. Japanese style curry from a box.

THIS IS SERIOUSLY THE EASIEST CURRY RECIPE!

The main ingredient is the Golden Curry Sauce Mix.
You can find this stuff at most asian/indian food markets or even local groceries stores sometimes.

This recipe is really so simple. There is no science to it at all. Just add favorite roots and veggies and you are good to go. Add more water or curry blocks to make it stronger, spicier, thicker, thinner etc.

The one I made was just from stuff I had on hand. Really basic with just tofu and potatoes. But very filling.

INGRIDIENTS:

1/2 of a block (2 square bars) -- Golden Curry Sauce Mix
1 to 2 cups -- water
2 -- Large Potatoes
1 -- block of tofu
(optional) -- Carrots, Broccoli, etc.
Salt & pepper to taste

STEP ONE!

Add water to pot, boil over medium heat.

Shave blocks of curry into boiling water. Stirring regularly and making sure curry is melting and mixing well.

STEP TWO!

Chop Tofu into small squares. Add to Pot.

STEP THREE!

Chop Potatoes into small chunks (if you want to be lazy, you can microwave your potatoes first) and add to pot.

STEP FOUR!

Stir until veggies are fully cooked.

STEP FIVE!

Season to taste! Enjoy!

Rice and Bean Taquitos

2011-03-10T18:45:00.000-08:00

First I apologize I don't have a more epic picture. But my co-workers (not even vegan) devoured these things.

My Co-Worker (Mmm Pie!) and I had to work a late graveyard inventory shift (more like a 12 hour shift but...no one asked, lol). We were able to convince our boss to allow us to dip in to the work party fund for snacks... not just snacks... VEGAN FOOD!

We decided to make vegan taquitos after seeing our other friend (thesnarkychickpea) post them on her blog.

Only we twisted up the recipe a bit..

These are so delicious.

Be warned.

Also, I didn't get great pictures because I didn't make these at my house and we were kinda rushing to make them. I apologize this won't be like my typical posts.

Original Recipe Here

INGREDIENTS:

15 -- flour tortillas (6 inch)
6 oz -- Tofutti Better Than Cream Cheese
5 oz -- vegan cheddar shredded (we used Follow Your Heart)
5 oz -- vegan mozzarella shredded (we used Daiya)
1 box -- vegan mexican rice
1 can -- black beans
1/2 -- large onion, diced
3/4 -- red bell pepper, diced
1 1/2 Tablespoon -- garlic, minced
1 Tablespoon -- olive oil, along with a little olive oil cooking spray
1/4 - 1/2 tsp -- red pepper flakes
1/4 cup -- salsa verde
1 Tablespoon -- Braggs Liquid Aminos or Soysauce
1 1/2 teaspoon -- cumin
1 1/2 teaspoon -- chili powder
1/4 teaspoon -- cayenne
1 teaspoon -- garlic powder
1/2 teaspoon -- onion powder
pepper

STEPS:

Preheat oven to 375° F.
Start making boxed rice using instructions.
Heat a oil over large nonstick skillet at medium heat. Once hot, add the onion and bell pepper. Saute for about 4-5 minutes, until soft. Add the garlic and mix.
In a mixing bowl, add the cream cheese, cheese, salsa verde, spices. Use a potato masher to combine all of the ingredients. Set aside.
Add black beans and cooked rice to the pan. mix around.
Add the onion mixture with the rest of the ingredients. Mix well.
Nuke the tortilla in the microwave or over the stove for a few seconds until they are able to bend without breaking.
Spoon the mixture onto each tortilla and roll it. Use the sauce help the tortilla stay together when cooking.
Lightly spray the tops of the rolled taquitos with the olive oil cooking spray and sprinkle with kosher salt.
Bake for 14-18 minutes, until brown and gooey goodness is probably coming out.
ENJOY!

THANKS SO MUCH TO MEAGAN (THESNARKYCHICKPEA) FOR THE BASIS OF THIS RECIPE!

Star Wars Banana Bread (Mos Eisley Morsels)

2011-03-05T01:41:00.000-08:00

So my friend Meagan (Mmm Pie!) gave me a Star Wars Cook Book. [and my other friend Megan (vegan whore) sent me the Admiral Ackbar]

Needless to say. As awesome as it is, none of the recipes were vegan. They all had really funny names like Wookiee cookies, yoda soda, and hoth chocolate... Just to name a few.

Well, I decided to go ahead and make some of the recipes vegan and post them on here.

The recipe really weirds me out to tell you the truth. It doesn't call for any sugar or "butter". So, trying to keep as true to the recipe as possible.

My review: Basically, If I were to re-do this recipe. I would add brown sugar and possibly margarine. It definitly needed more something. When I added the mashed banana on top I sprinkled it with a little cinnamon sugar and it was better/less dry/sweeter. It's not horrible though.

UPDATE: after bringing some leftovers to work to share my co-worker Meagan (same one who gave me the cookbook) said they taste more like muffins and I tend to agree. For a muffin it isn't that bad.

Here it is:

INGREDIENTS:

2 cups -- all purpose flour
2 teaspoons -- baking powder
1/2 teaspoon -- baking soda
1 1/2 teaspoons -- ground cinnamon
1 teaspoon -- ground nutmeg
1/2 teaspoon -- ground cloves
1/4 teaspoon -- salt
3 -- large bananas
1 -- Cornstarch Egg Replacement*
2 tablespoons -- vegetable oil
2 teaspoons -- vanilla

*For cornstarch egg replacement whisk 2 TBSP Cold Water with 2 TBSP Cornstarch.

STEP 1:

Preheat oven to 375°F

Lightly grease 8x8 inch square baking dish.

Sift flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt in a large bowl.

STEP 2:

In another large bowl thoroughly mash bananas.

Add premixed cornstarch egg replacement, vegetable oil, and vanilla and stir until well blended.

STEP 3:

With a rubber spatula slowly begin to mix the dry ingredient with the wet ones.

Stir until well mixed.

STEP 4:

Pour batter into baking dish.

Spread until even and bake for 30-35 mins.

STEP 5:

When fully baked, a toothpick should come out clean when inserted into the center.

Now just Cool, Cut into squares. Enjoy.

STEP 6:

(Optional) You can mash up another banana & spread on squares just before eating.

-Jordan Halliday

Spicy Vegan Black Bean Burgers

2011-03-03T20:20:00.000-08:00

It is always great when a recipe you create just turns out on the first try without having to adjust it at all.

I wanted to try something different with my black bean patties. Typically I use bread crumbs instead of vital wheat gluten flour. This typically makes them dry and I don't like that, so I wanted to experiment.

I used Vital Wheat Gluten Flour instead and it actually worked really well.

Here's the recipe.

INGREDIENTS:

15 oz (1 can) -- Black Beans
1/2 cup -- Cooked Rice
1/3 cup -- Whole Corn Kernels
1/4 cup -- Vital Gluten Flour
1 -- Cornstarch Egg Replacement*
1 TBSP -- Nutritional Yeast
1 tsp -- Hot Sauce (I used Tapatio)
1/2 tsp -- Minced Garlic
Few Dashes -- Onion powder
Few Dashes -- Salt
Few Dashes -- Pepper

*Mix 2 TBSP of Cold Water with 2 TBSP of Cornstarch to create an egg substitute.

STEP 1:

Start by cooking rice if you haven't already using the instructions that come with your rice.

Using a food processor, mash black beans.

Add Black beans, rice, and corn to a large bowl & mix well.

STEP 2:
Add Remaining ingredients. Slowly adding Vital Wheat Gluten & making sure to mix Cornstarch Egg Replacement before adding.

Mix well until mixture begins to thicken up.

STEP 3:

Lightly oil skillet & heat over medium heat.

Roll black bean goop into small patties.

Flatten on to skillet. Cook until each side (flip every so often) is a crispy brown.

STEP 4:

You'll probably have rice and corn left over for a full meal.

Serve with your favorite burger toppings.

Enjoy!

-Jordan Halliday

Crispy, Crunchy, Roasted Chickpeas

2011-03-01T03:14:00.000-08:00

This recipe is freaking easy, and incredibly customizable.
These crunchy balls of goodness are a healthy alternative to popcorn & are great on salads.
Replace the salt and nutritional yeast with whatever you think you want on it. Anything goes great really. Experiment with sugar, cinnamon, and nutmeg, or spice it up with some hot pepper. REALLY ANYTHING GOES ON THESE BABIES.

INGREDIENTS:

15 oz (1 can) -- chickpeas
2 TBS -- Olive Oil
Salt*
Nutritional Yeast Flakes*
*(optional) any spices of your choosing can be substituted.

STEP 1:

Preheat oven to 400°F

STEP 2:

Add chickpeas & olive oil (and wet spices if using them) to a shallow pan and toss until coated.

Spread chickpeas in a single layer on the sheet and sprinkle salt (and/or other dry spices if you are using them) over chickpeas.

STEP 3:

Bake, Tossing chickpeas every 5-10 minutes, Until they begin to brown. (About 20 minutes)

STEP 4:

Remove from oven and cool.

Sprinkle with nutritional yeast & more salt (or other spices) if desired.

STEP 5:

Enjoy.

-Jordan Halliday