That Was Vegan?

If you haven’t tried jackfruit as a meat substitute, you need to. It’s very interesting how much it looks like shredded meat! I’ve had it as part of vegan dishes at a couple different restaurants, but never tried it at home… until now. Upton’s Naturals (yes, the seitan guys) has gotten into the jackfruit game and sent me their two new flavors to try: Bar-B-Que Jackfruit and Chili Lime Carnitas Jackfruit!

The BBQ flavor was hands-down my fave- I enjoyed it over a couple of meals. Once on toast with melted Follow Your Heart vegan cheddar, and once mixed with rice and beans. Yum. The BBQ flavor was strong but not overwhelming. 

I served the Chili Lime Carnitas to Lauren and her baby Hannah on crackers with avocado. Lauren and I weren’t wild about this flavor, but the baby was. She couldn’t get enough!

I’ve found that people either love or hate jackfruit. Yes, it looks like pulled pork, but the texture isn’t really like that at all. It’s not even like seitan or other mock meats. It’s soft, like the veggie that it is. Which makes sense, but if you’re expecting something more dense and chewy, you might be disappointed. Still, it’s worth trying, especially now that Upton’s has made it so easy to try! Find local retailers here, and if you’re a super fan order your t-shirt here! 

*I was provided free product to review but the opinions are 100% mine!

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This was the weekend of tofu and butternut squash! I made two delicious dishes using both ingredients: These Teriyaki Tofu n’ Butternut Bowls, and a Butternut & Kale Lasagna, with a tofu ricotta. You’ll have to wait for that recipe, but I promise it’ll be soon. In the meantime? These bowls are perfection. The squash and tofu and brown rice make them filling and just hearty enough for this newly chilly weather, but not heavy. You could absolutely eat one of these then go on a long hike to enjoy the changing leaves!

And at this time of year, who doesn’t love cooking with squash? And using the word “Autumnal”? 

What prompted this flurry of activity? Well, in part, the cooling weather. It makes me want to crank up that oven and bake squash, lasagna, dog treats, anything that’ll make the kitchen smell good. But also, Nasoya sent me a shipment of their delicious new TofuBaked products and I couldn’t wait to use them. They’re also providing FIVE free product coupons for one lucky reader!

You may have seen these new products in the refrigerated section of your local grocer, with the other tofu. Basically, Nasoya has done all the hard work for you – They’ve pressed, marinated, and baked the tofu. It’s ready to eat, all you have to do is heat it up (or not!) and you’re good to go. They’re organic, non-gmo, and packed with protein. They come in three flavors: Chipotle, Sesame Ginger, and Teriyaki.

I used the Teriyaki in this recipe, and it’s so delicious I kept stealing bites of the cold tofu while I was waiting for the butternut squash to finish baking. Thankfully there was still some left…

Another favorite was definitely the Chipotle, which is their newest flavor.

I don’t have a picture to share, but my favorite way to eat this flavor was sliced thin, on sandwiches. So good! Just a little bit spicy and plenty of flavor.

*This post was sponsored by Nasoya but the opinions are 100% mine!

 The Giveaway

One lucky reader will win FIVE Nasoya free product coupons! To enter, leave a comment below answering the question of the day:  What’s your favorite way to prepare tofu? Baked and smothered in Sriracha? Grilled and smothered in bbq sauce? Be sure and log your comment into Rafflecopter to make sure it counts! Contest ends October 12th at midnight, mountain time. One winner will be chosen at random and announced the following day. Open to residents of the US only. Good luck!

a Rafflecopter giveaway

Teriyaki Tofu n' Butternut Squash Bowls

2015-10-05 09:47:04

Serves 4

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Prep Time

10 min

Cook Time

30 min

Total Time

40 min

Prep Time

10 min

Cook Time

30 min

Total Time

40 min

Ingredients

1. 1 good sized butternut squash
2. Olive oil
3. Salt & pepper
4. 1 package Nasoya Teriyaki TofuBaked, chopped into bite-sized pieces
5. 2 cups sugar snap peas, heated
6. 2-4 cups brown rice, prepared
7. Teriyaki sauce for drizzling

Instructions

1. Preheat oven to 425. Cut the skin away from the squash, then cube into bite-sized pieces. Arrage in a single layer on a baking sheet and drizzle with the oil, then sprinkle with salt and pepper. Stir around to make sure you've got even coverage with the oil so none of the pieces stick.
2. Bake for about 30 minutes, flipping once, until tender. Place under the broiler for 30 seconds if you want to add more color at the end.
3. Combine all ingredients to make your bowls and drizzle with a little extra teriyaki sauce just before serving, and enjoy!

Notes

1. I'm a light(ish) eater so 1/2 a cup of rice is plenty for me, but up it to a full cup if you're feeding the hungry!

By Barb@ThatWasVegan

That Was Vegan? https://www.thatwasvegan.com/

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Thank you ALL for your kind words, thoughts, and mental hugs. I’ll miss my little guy forever, but I’m at peace with the fact that it was his time, and I’m so so grateful for the nearly 8 years I had with him! 

But life and the blog must go on, so let’s get this giveaway started!  We all know Kathy Hester, she’s made an art of Healthy Slow Cooking for those craving plant-based meals. She also has a ton of successful cookbooks out there, including The Great Vegan Bean Book and Vegan Slow Cooking for Two. Her newest, The Easy Vegan Cookbook looks just as promising! 

Tons of easy-yet-delicious recipes in this beautiful book, everything from Veggie “Pot Pie” Pasta to Inside-Out Stuffed Pepper Stew to Applesauce Spice Cake! There are a huge variety of recipes, and the really cool thing is that each recipe includes oil-free, soy-free, and gluten-free options! She has really made cooking easy, no matter how picky your eaters. 

Kathy and her publisher were kind enough to provide an extra copy for a giveaway AND also to let me share one of my favorite recipes from this book with you guys today: Carrot & Kale Falafel!

So, enter the giveaway then print out the recipe because you’re going to want to try these falafel. They’re cripsy on the outside, moist on the inside, and ridiculously flavorful. The best part is they use easy to find ingredients and are quite easy to make!

 The Giveaway

One lucky reader will win a copy of The Easy Vegan Cookbook by Kathy Hester! To enter, leave a comment below answering the question of the day:  Do you cook oil-free, soy-free, or gluten-free? Or do you just cook whatever sounds good, as long as it’s vegan? Be sure and log your comment into Rafflecopter to make sure it counts! Contest ends October 7th at midnight, mountain time. One winner will be chosen at random and announced the following day. Open to residents of the US and Canada only. Good luck!

a Rafflecopter giveaway

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Ask anyone who has loved a dog and they will tell you, the only bad thing about dogs is that they always die too soon.

My Cooper left me for the rainbow bridge on Friday, and I miss him terribly. I can’t tell you enough how wonderful he was, how sweet and full of love and joy. I never once saw him snap at another dog over food or toys, he never grumbled when I woke up him or moved him, and he would always give me a kiss, every time I asked for one.

He was also great at snuggling on the couch.

My sweet boy had a really hard start at life. You can read more about it here, but I just don’t want to go into it again. Instead I want to focus on his life with me, which began December 7, 2007. The moment I saw him I knew we were meant to be together, and I never had a second of doubt. I’d like to think his life from that moment on was full of happiness. 

I’ll admit I spoiled the heck out of that dog. He was even granted a lifelong free pass, meaning he could never get into trouble for anything! Not that he ever did anything wrong, of course. He was the best dog. We used to joke that he was just happy to be here, because he was always in such a good mood. 

He had a lot of medical issues, but we dealt with them the best we could and always kept him comfortable. He was such a little trooper. And he was ALWAYS there for me! He got me through my divorce, through Betty’s death, through my Dad’s death, through the terrible breakup that led to me buying my little condo that truly ended up being his forever home.

I believe with all of my heart that he held on as long as he did so that he could make sure I was okay. And once he knew that I was finally in a good place, he knew his work was done and it was okay to go. I love him so much and am so grateful for the nearly 8 years I had with him. I’m most grateful for his love, and for how he always took care of me. 

I’ll never forget you Buggy, and I’ll miss you forever! 

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Man Dip is pretty well known across the interwebs. Although each recipe might be a little different, they’re all basically the same: Cream cheese, sausage, and some type of Ro-Tel. This Vegan Man Dip is also similar… except (duh) vegan. And it has fresh herbs.

The name of the recipe is of course tongue-in-cheek. There was a time when before I was vegan, and I definitely had a conscience. I just thought it was a catchy title, haha.

I made this last weekend when my friend Reia came over to day drink with me. The key to successful day drinking is threefold.

1. Have snacks
2. Have someone to pick you up afterward
3. Have a soft place to take a nap

We definitely nailed #1 with this dip! It’s spicy and creamy and perfect with a hearty corn chip. It would also be good with veggies if you’re feeling dedicated.

I hadn’t spotted any vegan sausage at the store that morning, so I got a little smart. I ran a loaf of my Chick’n Seitan (which is all kinds of delicious, if you haven’t tried it) through the food processor, then browned it up on the stove with a little oil and some sausage-y spices. Worked like a charm! 

Besides just using vegan ingredients, I elevated the original with fresh toppings. Any of your favorites would work, but my hat goes off to sliced scallions and chiffonade sweet basil. I loooove sweet basil, I have a plant growing in my kitchen year round, and I’ll put it in everything I can think of. Spicy Sweet Chickpea Burgers? Yes. Gin & Tonic? Obviously. 

It’s football season now, which is the ultimate excuse to day drink, and I highly recommend making this dip for your next game day gathering!

Man (With a Conscience) Dip

2015-09-22 14:59:50

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Ingredients

1. 1 loaf Chick'n Seitan
2. Olive oil
3. Powdered sage, chili powder, salt & pepper to taste
4. 14oz can Ro-Tel with green chiles, drained
5. 8oz Tofutti vegan cream cheese
6. Scallions or basil for topping

Instructions

1. Roughly chop the seitan then pulse in the food processor until it has the consistency of ground "crumbles". Heat the olive oil in a large frying pan, then add the crumbles and the spices- just a pinch of each- until you get the flavor you like.
2. Once the crumbles are a little browned, add the ro-tel and the cream cheese. Reduce heat to low and let the cream cheese melt. Stir to combine everything. When ready to serve, top with your favorite fresh herbs!

By Barb@ThatWasVegan

That Was Vegan? https://www.thatwasvegan.com/

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Chimichangas > burritos, right? There’s just something about the (usually) fried tortilla and how chewy and crispy it gets. I’d also argue that breakfast burrito > dinner burrito, and vegan > than everything else, so following this logic, The Vegan Breakfast Chimichanga is just about the greatest thing ever!

This, my friends, is food math. Hot, delicious, food math. Mmmm.

Hot, crispy potatoes fried in Earth balance, hearty tofu scramble with peppers and onions, refried beans, and a whole lotta gooey melted Follow Your Heart vegan cheddar. And they’re baked, not fried, so you get that crispy/chewy tortilla action for just a fraction of the calories! (Heh, see what I did there?)

You can easily whip up a batch on a Sunday morning for brunch, or to eat throughout the week. I’ve done the latter a few times now, and they hold up quite well- although I will admit that by day 3 they’re more like breakfast burritos than chimichangas, but that’s okay because breakfast burritos are still damn good!

Breakfast Chimichangas

2015-09-21 15:50:10

Yields 6

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Prep Time

20 min

Cook Time

10 min

Total Time

30 min

Prep Time

20 min

Cook Time

10 min

Total Time

30 min

Ingredients

1. 1 batch tofu scramble, hold the sausage, kale, and cheese (or don't, up to you!)
2. 1 large russet potato
3. 2-3 tablespoons vegan butter
4. 1 can vegetarian refried beans
5. 3 slices Follow Your Heart vegan cheddar
6. Your favorite salsa
7. 6 large burrito-sized tortillas
8. Salt & pepper

Instructions

1. Preheat oven to 400.
2. Slice the potato in half lengthwise,then into thin half circles. You should end up with 30-35 of them. Melt the butter in a large pan and fry the potato slices until crispy on both sides, sprinkling liberally with salt and pepper. When done, lay them on a paper towel to soak up some of the extra butter.

Build your chimichangas! On each tortilla place

1. 3 tablespoons of beans
2. 4-6 slices of potato
3. 1/2 slice of cheese
4. 1/3 cup of the tofu scramble
5. 1-2 teaspoons salsa, then roll up as if they were a regular ol' burrito.
6. Spritz each with non-stick spray, and bake for 8-10 minutes flipping once. If you still want more color or crisp, finish under the broiler.

Notes

1. The measurements for each burrito are approximate!
2. To reheat, an over or toaster oven is best. A microwave works just fine, but it will end up softer, like a burrito.

By Barb@ThatWasVegan

That Was Vegan? https://www.thatwasvegan.com/

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Repeat after me: Vegan. Sushi. Vegan sushi. VEGAN SUSHI!

Granted, it’s not an entirely vegan restaurant, so if being in the same room as raw fish is a problem for you, sorry. But if you’re like me, and used to love sushi in your pregan life, finding places like Hasu Asian Bistro with delicious plant-based options is very exciting. 

I always start with the miso soup:

So flavorful and I love the little cubes of tofu. 

Another no-brainer? Ordering the edamame of course!

And always, always… beer and sake. 

As for the actual sushi rolls? Well! I’m glad you asked… 

On this visit, I had the Sweet Potato Roll, which is tempura and has a little bit of avocado in it. I also had the Avocado Sushi, where the pieces of avocado are served on rice, as if they were a piece of fish. Both were very delicious. And no, that’s not fish sauce drizzled on the plate. I’m blanking on what it was called, but it was fully vegan. 

They have other veg options too, including: 

• Tofu Inari
• Asparagus Sushi
• Cucumber Roll
• Green Roll (tempura broccoli FTW!)
• AAC Roll (asparagus, avocado, cuke – yes please)
• Asparagus Tempura Roll
• And quite a few others!

One of the things I really like about eating (vegan) sushi is how delicate and pretty everything is. And eating with chopsticks. And warm sake. Ohhhhh the sake! I also really prefer fancier sushi spots, and Hasu is that! It’s located in Cherry Creek, and is very nice inside. We sat in the bar area looking out onto Steele St., on a Friday evening. It was very quiet, and very enjoyable. Definitely a good date spot! 

Want more Denver-area restaurant reviews? Check out my Mile High Vegan Eats page!

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I’ve been a very bad, no good food blogger. Practically non-existent even! You could even go so far as to accuse me of being a deadbeat, and you’d probably be right. I think I got a little burned out on the whole Think up a great recipe idea – Keep making it till it’s perfect – Plate it ohsopretty – Take fabulous pictures – Write something witty! thing. Plus I had the summertime bug that made me want to be outside doing fun stuff, not inside cooking. But now the temps are cooling off and I’m starting to crave autumnal foods and, well, I’m ready to get back at it! Which is why I’m promising here and now to do better going forward.

Forgive me? Okay, good.

For now, here’s a glimpse into what I’ve been eating…

I went on a baked potato bender, with my favorite topping being Earth Balance, salt and pepper, FYH vegan ranch, and chopped scallions:

Boxed vegan mac n’ cheese from Pastariso:

Sooooo much vegan pizza from Bonnie Brae Tavern!

Banana “ice cream” with cherries, dark chocolate chips, and a dash of grenadine:

Cookie’s n Cream cake from Whole Foods. Vegan. You can buy this by the piece, how crazy is that? It’s pretty much the best cake ever.

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Tofu scramble can be maple-y-sweet, or spicy and full of kale. It can go in a casserole or lasagna or a sweet potato. Even on a pizza! But if you’re looking for some serious heat in a savory breakfast dish, I suggest you try this Banh Mi Tofu Scramble!

The traditional Vietnamese sandwich is usually made on a baguette with mayo, cilantro, jalapeno, cucumber, and pickled carrots. And <ahem> pork. Vegan versions are pretty common, usually made with tofu and an egg-free mayo. The tofu scramble version captures all the flavors and will fill you up without weighing you down. 

Tofu scrambles (especially savory ones like this) are wonderful for brunches or lazy weekend breakfasts. They’re also great to make ahead and reheat during the week. I’ll make up a batch on a Sunday, portion it out into tupperware, and grab one each morning on my way out the door to heat up when I get to work. 

I forgot to photograph it, but a healthy dose of hot sauce (I used Sriracha) on top brings it all together in the most delicious way possible. The pickled veggies are delicious and a must have, and I highly recommend the cilantro, although I know now everyone loves that flavor.

Scroll down for the recipe but first… Here’s what I’ve been reading!

August already seems like a hundred years ago. I didn’t read everything I set out to, but that’s okay!

• Emily, Alone by Stewart O’Nan … The sequel to Wish You Were Here (which I re-read in July), it continues to follow the Maxwell family, focused on Emily the matriarch. I don’t love it as much as WYWH, but it’s a great book. The two should always be read together. 
• Yes, Please! by Amy Poehler … Amy talks a lot about her divorce in this book, which was really sad for me. But she also talks about the happiness and joy and messiness that are all a part of life. She’s extremely relate-able for a famous person! It was interesting to hear/read about her backstory, and especially how hard she worked to get where she is today.
• Go Set a Watchman by Harper Lee … This one was interesting. There’s already been a lot written about it, the most important being that when you read this, don’t read it as a sequel to Mockingbird, because that’s not what it is. It was sad seeing this other side to Atticus and how Scout struggles with it. I believe it’s a very accurate portrayal of the South during that time, though. 
• My Antonia by Willa Cather … Didn’t get to it! Next month…?
• Tales of a Female Nomad: Living at Large in the World by Rita Golden Gelman … Gelman walks away from a life of privilege (and her marriage) to spend her life on the road. She lives with families across the world in order to fully immerse herself in their cultures, from a native family in a small Mexican village, to a prince and his wives in Bali. She’s so real, and brave, and I’m jealous of her life. If you love to travel, you’ll love this book! 
• The Harder They Come by T.C. Boyle … This is my third book by Boyle this year. This one follows the Stenson family- from the father, an emotionally distance former marine who kills a man in self defense while on vacation, to his mentally ill son who goes on a crime spree. Boyle examines the bond between them, and the way violence and empathy are (or, aren’t) passed down in a family.

 Books for September, 2015

• Born to Run: A Hidden Tribe, Superathletes, and the Greatest Race the World Has Never Seen by Christopher McDougall … Apparently there’s a tribe of superathletes in Mexico who can run for 2 days at a time, fueled almost entirely on chia seeds. Am I the only person who never heard of this??
• Ruby by Cynthia Bond … This is the story of a woman forced to relive the devastating violence of her childhood. Sounds horrible, right? It’s supposed to be beautifully written, and I’m looking forward to it. 
• Purity by Jonathan Franzen … Critics like to complain endlessly about Franzen, but I really enjoyed Freedom, and liked The Corrections. I’m a fan of the biiiggg long novel you can get completely lost in. No idea what this one is really about, but I’ll find out!
• The Lost Girls: Three Friends, Four Continents, One Unconventional Detour Around the World by Jennifer Baggett, Holly Corbett, Amanda Pressner … more travel stories!!

Banh Mi Tofu Scramble

2015-09-03 14:40:17

Serves 4

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Ingredients

1. 1 cup carrots, cut into matchsticks
2. 1 cup cucumber, cut into matchsticks
3. Non-stick spray
4. 1 package firm tofu, well pressed
5. 3-4 tablespoons non dairy milk
6. 1/2 teaspoon turmeric
7. 1/4 cup nutritional yeast
8. 1/2 teaspoon powdered garlic
9. Pinch chili powder
10. S&P
11. Sriracha for drizzling
12. 1 jalapeno, sliced

Marinade

1. 1 clove garlic, minced
2. Juice and zest of 1 lime
3. 1 teaspoon powdered ginger
4. 1.5 teaspoon soy sauce
5. 2 tablespoons rice vinegar
6. 2 tablespoons warm water
7. 1/2 teaspoon sugar
8. 4 stems cilantro, diced, with leaves separated
9. Heaping 1/4 teaspoon crushed red pepper flakes

Instructions

1. Mix the marinade in a medium bowl, at the chopped veggies, and set aside.
2. Heat a good sized pan over medium heat, and coat lightly with the non stick spray. Crumble the tofu and season with the turmeric (for color!) and a pinch of salt and pepper. Add the milk and the rest of the seasonings, and stir it around until it's heated through and the tofu is the consistency of scrambled eggs.
3. Plate, top with the veggies, jalapeno and sriracha.

Notes

1. Serves 4 with a side of toast or crispy baguette!

By Barb@ThatWasVegan

Adapted from The Washington Post

Adapted from The Washington Post

That Was Vegan? https://www.thatwasvegan.com/

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