My Foodie Call

Tag: vegan

• 

  Southern Greens with Vegan Sausage

  Posted at 8:00 pm by myfoodiecall

  Oct 12th

  I am from the North East.

  But have also lived in Southern California.

  People definitely eat different.

  Climate, soils, weather. Availability. Economic factors. Traditions….

  So many things dictate why certain regions eat the way they eat.

  A very Southern tradition is to use meat products such as ham hocks to flavor their collards.

  Had to veganize that tradition for this household.

  This recipe is lightly modified from Cooking from Trader Joe’s.

  Southern Greens with Vegan Sausage

  • 1 16-oz bag Southern Greens Blend (I bought this at Trader Joe’s but your could easily substitute collards or kale and chop your own)
  • 2 Tbsp coconut oil
  • 1 onion, diced coarsely
  • 2 cloves minced garlic
  • 10 oz vegetarian sausage cut into thin coin slices
  • 2 cups vegetable broth
  • salt and pepper to taste

  Instructions

  1. Heat oil over medium heat in large skillet. (make sure it is large enough to fit all of your greens!)
  2. Cook onion in skillet until soft, about 4-5 minutes.
  3. Add sausage and cook for 1-2 minutes
  4. Add garlic, greens, and broth, stirring to combine all ingredients.
  5. Turn down heat to medium-low, cover, and simmer for about fifteen minutes, until greens are nice and soft. Season with salt and pepper to taste.

   

  

  Doesn’t look vegan does it?

  Posted in Salads, Soups, and Sides | Tagged collards, vegan
• 

  What we ate last night.

  Posted at 8:00 pm by myfoodiecall

  Oct 5th

  Pizza. Hardly innovative. Heck I didn’t even make the dough.

  Nobody said the My Foodie Call life was glamorous.

  Just thought I would show you last night’s dinner.

  Pizza night in a snap.

  

  Sautéed onions, sliced black olives, lightly cooked broccoli, and a blend of vegan sausage and vegan chicken.

  

  Toppings were placed on Udi’s brand individual pizza crusts. Guilt free.

  

  Vegan cheese….

  

  Made 4 of these babies…

  

  Pizza night.

  In a snap.
  Posted in Meatless mealtime | Tagged pizza, vegan
• 

  Healthy Cookie Dough Bites

  Posted at 8:00 pm by myfoodiecall

  Sep 30th
  

  Cookie dough bites.

  These things taste absolutely sinful.

  But are not.

  

  Egg-free. Dairy-free.

  Here’s how it goes…

  

  Gather this stuff.

  

  Dump your oats and cashews.

  

  Grind to a powder.

  

  Add your sweetener.

  

  Pulse to a ball-like dough.

  

  Pulse in your chocolate chips.

  

  After chilling your dough in the freezer, roll it baby!

  

  They multiplied.

  Cookie Dough Bites 

  • 1 cup raw cashews
  • 1/2 cup rolled oats
  • 2 Tablespoons maple syrup
  • 3 Tablespoons honey
  • 1 teaspoon vanilla
  • 1/3 cup dark chocolate chips (I use Ghirardelli 60% dark chocolate chips)

  1.  Add cashews and oats to your food processor. Process until you get a flour-like consistency.
  2.  Add maple syrup, honey, vanilla. Pulse (not process) a few times until it forms a ball of dough.
  3. Add chocolate chips. Pulse a few times until they are mixed throughout.
  4. Place food processor bowl in the freezer for about 10-15 minutes so that your dough will be easier to roll, otherwise it will stick to your palms.
  5. Use a small spoon to scoop out the dough. Roll into a ball in the palm of your hands.

  

  That’s good stuff. Might want to hide these from everyone….

  Posted in Desserts | Tagged chocolate chip, dessert, vegan
• 

  Slow Cooker Vegan Autumn Chili

  Posted at 8:00 pm by myfoodiecall

  Sep 29th
  

  Warm, slow cooker meals. mmmmm…

  Love a good comfort meal. Especially this vegan meal with pumpkin and sweet potato. This one was going down.

  

  Look how easy…

  

  Chop your onions like so.

  

  Do the same with your red pepper.

  

  Stir up your spices and minced garlic.

  

  Chop those sweet potatoes.

  

  Combine your tomatoes and beans.

  

  1 cup of pumpkin. Sweet.

  

  The magic after 8 hours.

  Slow cooker sweet potato vegetarian chili

  Ingredients

  • 1 red onion, finely chopped
  • 1 red pepper, diced
  • 4 garlic cloves, minced
  • 2 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons unsweetened cocoa powder
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 14 ounce cans fire-roasted tomatoes
  • 1 cup veggie broth
  • 2 tablespoons honey
  • 1 15.5-ounce can black beans, drained and rinsed
  • 1 15.5-ounce can dark kidney beans, drained and rinsed
  • 1 medium sweet potato, cut into small pieces
  • 1 cup pumpkin

  Directions

  1. In a slow cooker, combine the onion, red pepper, garlic, chili powder, cumin, cocoa, cinnamon, 1 teaspoon salt, and ¼ teaspoon black pepper.
  2. Combine the tomatoes (and their liquid), beans, sweet potato, pumpkin and 1 cup veggie broth. Add to slow cooker.
  3. Cover and cook until the potatoes are tender and the chili has thickened, on low for 7 to 8 hours  or on high for 4 to 5 hours.

  

  Add some crusty bread and call it a meal.

  Posted in Meatless mealtime | Tagged pumpkin, sweet potato, vegan
• 

  Vegan Pumpkin Applesauce Muffins

  Posted at 8:00 pm by myfoodiecall

  Sep 25th
  

  More muffins in the house. Yay, me!

  Love pumpkin. Year round.

  Love this recipe. This recipe uses whole wheat pastry flour which is a key item to have on hand when baking. I love to use pastry flour in muffins and pancakes because it just makes it that much more cake-like.

  Also, this recipe is vegan. Pure plant-based baby!

  Whole Wheat Pumpkin- Applesauce Muffins

  • 2 cups whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/4 cup almond meal (Trader Joe’s has a great one so that you can cut your time down a bit, but it is easy to make your own. Just process almonds in your food processor until they are a fine powder!)
  • 2/3 cup brown sugar, firmly packed
  • 1/4 cup grapeseed oil (or canola, or whatev…..)
  • 3/4 cup unsweetened organic applesauce
  • 1/2 cup canned pumpkin (not pumpkin pie filling…)
  • 1/3 cup almond milk
  • 1 teaspoon pure vanilla extract
  • 2 flax eggs (see below***, or use regular eggs if you do not care about it being vegan)

  Directions:

  1. Preheat oven to 400 degrees. Use 12 paper muffin liners or spray your pan with non-stick spray.
  2. Whisk together the flour, baking powder, salt, pumpkin pie spice, and almond meal.
  3. In another bowl, combine the brown sugar, oil, applesauce, pumpkin milk, vanilla and flax “eggs”. Mix well.
  4. Fold the pumpkin mixture into the dry ingredients. Stir until combined.
  5. Divide evenly into muffin pan. Bake 16-20 minutes or until the tops are lightly browned. Cool the muffin pan on a wire rack for 5 minutes before serving.

  ***I made up a couple of flax eggs instead of regular. Do you know about flax eggs? Super easy. For each “egg”, use 1 tablespoon of flax-seed meal (not seeds…the ground up stuff) and add 3 tablespoons of water. Whisk it up or use a fork to giggle it around in the bow.l  Pop it in the fridge to chill. Leave it in there for at least 15 minutes to upwards of an hour, stirring every so often. It should create a gooey binder. Use it in your baked goods to help “glue” your ingredients together.

  

  Posted in Breakfast, Snacks | Tagged pumpkin, vegan, whole wheat

• You missed a call?

  • Make friends with…Bean Pasta.
  • Whole Wheat Flax ‘N Apple Muffins
  • Small changes…Eat what’s in season.
  • Whole Wheat Broccoli Mac N Cheese
  • What I pack my kid.

• Categories

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  • Desserts
  • Make friends with…
  • Meatless mealtime
  • Pancake Day
  • Random stuff
  • Salads, Soups, and Sides
  • Small changes
  • Snacks
  • What I pack my kid.

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