That Was Vegan?

Quickie post today… I just spent the weekend with my mama and had a wonderful time. We went to Blackhawk and gambled away my inheritance, we ate tons of delicious vegan food, we went sightseeing, and drank far too much. In other words, it was perfect!

My Vegan Chili Cheese Pizza is similar to chili cheese fries, or a chili cheese dog… only better. Because it’s on a pizza. You can whip it up using my Super Easy Vegan Chili and have dinner on the table in no time!

And because we’re talking pizza, how about a quick trip down pizza-memory lane…?

Thai Chick’n Pizza:

 Buffalo Cauliflower Pizza:

Hawaiian Pizza:

Butternut Squash & Crispy Sage Pizza:

Who doesn’t love pizza!?

Chili Cheese Pizza

2014-10-27 07:40:02

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Prep Time

10 min

Cook Time

15 min

Total Time

25 min

Prep Time

10 min

Cook Time

15 min

Total Time

25 min

Ingredients

1. I batch of pre-made pizza dough (try homemade!)
2. 3.5 cups Easy Vegan Chili
3. Approximately 3/4 bag Daiya mozzarella cheese

Instructions

1. Preheat oven to 425.
2. Roll out your dough and form on a cookie sheet or stone (I used a stone) and spread the chili evenly over. Add the cheese, then stir everything together just a little bit.
3. Bake until the cheese is melty, about 12-15 minutes. Serve hot!

By Barb@ThatWasVegan?

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

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You might be surprised to learn that this vegan LOVES lunching at a place that specializes in gourmet dogs (sausages, really) made of all sort of animals. The thing is Biker Jim (yes, he’s a real person!) happens to be pretty awesome and totally down with the vegans. So down that he has not one but TWO vegan dogs on his menu: Herby and Spicy! And they don’t make you guess, either. Everything that’s vegan is very clearly marked on the menu. Plus the people working there are knowledgeable and can answer your questions- as in, they’ll say “This is vegan if you leave off the mayo” for example, because they understand the difference between vegan and vegetarian.

I always get the Spicy and load it up with ketchup, mustard, relish and onions.

It’s not too spicy, although it does heat up my mouth a bit. Hence the ketchup, haha. I’ve actually never tried the Herby, even though I’ve eaten there at least a dozen times. As for the sides, they have amazing fries, crisp and hot:

And they recently added baked beans that are “totally vegan and delicious” according the menu!

Their absolute best side though is their Charred Tahini Cauliflower, which is exactly what it sounds like: Charred cauliflower covered in a tahini sauce. It’s beyond delicious. The good thing is that it only comes in the larger size so you’ll definitely have enough. I’m not sure how I don’t have a picture of it, but you’ll just have to trust me when I tell you it’s wonderful.

Biker Jim’s has a food truck roaming the streets of Denver, although I don’t think he has the vegan dogs on it. He also has two locations in Denver now- one downtown by the ballpark (the only one I’ve been to), and a new spot in Highlands Ranch. I’m super excited to see him expanding, because you know I LOVE restaurants that go the extra mile to offer vegan options!

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

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You know those ubiquitous veggie trays that are always anchored by a big ol’ tub of (non-vegan) ranch dressing? This is that. Only better.

Better because it has cheese. And is served between crisp flour tortillas. That’s right. I did this. I made Vegan Veggie Ranch Quesadillas and I couldn’t be happier about it. This is a really fun way to get your picky eaters to chow down on some crispy veggies.

Pick your favorite vegetables, but I went with broccoli, red bell peppers, baby portabellas, tomatoes and shredded carrots. I also used shredded cheddar and some jack Daiya cheese, and of course the Follow Your Heart vegan ranch.

Sally approves of any dish made with raw veggies, because it means she gets to snack while I’m chopping!

And since we’re sharing gratuitous puppy pictures, here’s one of my with my bonus dog Cody. And yes, I think he’s copping a feel.

 So, OK, you’re looking for the neat little printable recipe thingy. But there isn’t one! Basically for each quesadilla all you need are two tortillas, vegan cheese of your choice (I mixed cheddar and jack), about a cup of raw veggies in bite-sized pieces (if you’re using something hard like carrots I recommend grating them), and 2-3 tablespoons of FYH vegan ranch, plus more for dipping! Voila!

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Sometimes you want chili, and you want it fast. Those are the times you’ll be thanking your lucky stars that I shared my recipe for The Easiest Vegan Chili. Ever. with you!

You’re welcome.

I hope you all had a fantastic weekend! I did. I hiked 10 miles on Saturday at Staunton State Park, climbing up Lion’s Head to the Elk Falls Overlook. Pretty, right?

I also met this guy. He bit me. He actually bit me!

I thought he was a chipmunk, but I learned he was actually a Gold-Mantled Ground Squirrel. I also learned he has sharp little teeth. The moral of the story is, of course, don’t try to pet the wildlife.

If I had just made this chili that morning it would’ve made sense that he smelled all that deliciousness on me and just wanted a taste! But no, I actually made this a few weeks ago, so we’ll just stick with the theory that it was my own damn fault 🙂

This chili though? Delicious! It’s a bit spicy, and is made with chili beans and my very own seitan. It’s hearty and absolutely perfect for the chillier weather we’re starting to have!

Easy Vegan Chili

2014-10-20 09:38:11

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 loaf seitan
2. 1/2 red onion
3. 1 14oz can HOT Chili beans
4. 1 14oz can tomatoes and chilis
5. 2 tablespoons chili seasoning

Instructions

1. Chop the seitan into quarters and pulse in the food processor until its in hamburger-like crumbles. Set aside.
2. Dice the onion and water saute in stock-pot or large pan over medium heat for 3-4 minutes. Stir in all remaining ingredients and reduce heat to simmer. You can let it simmer covered for 30 minutes or for hours... Just make sure to add a bit of water if you're cooking it longer.

Notes

1. If you don't like the store-bought seasoning, you can make your own! http://www.budgetbytes.com/2014/01/homemade-chili-seasoning/

By Barb@ThatWasVegan?

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

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Happy Friday! I’m spending the day snuggling with my quickly-recovering pup, but I still wanted to pop in and share something with you… and that something happens to be a side dish I made last week that I was pretty pleased with: Fajita Couscous! It’s easy, delicious, and is a totally different take on Israeli couscous (which is also delicious like this), and fun way to include some spice in your meal.

I hope you all have a FABULOUS weekend, and I’ll be back next week with more foodstuffs for ya!

Fajita Couscous

2014-10-16 14:21:29

Serves 2

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Prep Time

5 min

Cook Time

15 min

Total Time

20 min

Prep Time

5 min

Cook Time

15 min

Total Time

20 min

Ingredients

1. 1 cup dry Israeli couscous
2. 1 bell pepper, diced (I used half red, half green)
3. 1/2 small onion, diced
4. 1.5 tablespoon fajita seasoning

Instructions

1. Cook couscous per package instructions.
2. Water saute the veggies with the seasoning for 5-6 minutes. Mix with the couscous and serve.

Notes

1. Want to make your own fajita season mix? http://www.onegreenplanet.org/vegan-food/how-to-make-delicious-fajita-seasoning/
2. Serves 2-4 as a side.

By Barb@ThatWasVegan?

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

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Happy hump day, as they say. I’m smack dab in the middle of a three-day work week (thanks to Monday’s holiday, and Friday being a flex day) and I couldn’t be happier about it. I mean, who wants to be at work when they could be home making Vegan Sausage n’ Cheese Mini Quiche!?

And while we’re at it, please allow me to clear the air a bit. I’ve been a flaky blogger lately, I realize it and I’m sorry about it. It seems I’ve been cooking less and photographing less and definitely writing less. I’ve tried to fill the void with more product reviews and giveaways, and I hope you guys are okay with that? I guess what I’m asking is: Does it kind of piss you off when you check in on TWV? and find a review or giveaway instead of a yummy new recipe? Please feel free to be honest. I can take it. Probably. It’s just that there are ebbs and flows in life, and that applies to everything, doesn’t it? Our relationships, our weight (haha), and even our blogging.

Oh! But I do have a bit of (fingers crossed!) good news! We’ve been battling a mysterious condition with this little guy:

First he had a weird skin infection. Then a recurring infection. Then the fur stopped growing on his back and torso (but kept growing on his legs, head and upper chest). THEN his fur started to fall out. THEN he became so insanely itchy that he started chewing on himself. Throughout all of this I was taking him to the vet where they would run tests, but could never quite pinpoint what was causing all his health problems. His thyroid? Nope. Cushings disease? No, not that either.

So we continued to treat the symptoms as they would pop up, and try to keep him comfortable. Thankfully he never seemed miserable, other than the itchiness. His appetite was always good, and he was always playful and sweet. Anyway, we started seeing a new specialist and they called on Monday afternoon with the results from his latest culture: and my sweet little baby has a staph infection! I feel terrible that it went on for so long, but am very happy to finally have a diagnosis we can treat. He’s been on antibiotics since Monday night and I feel like he’s already less itchy. He’s chewing at himself less, anyway. So, fingers crossed that Cooper keeps getting better!! I promise to post more pics as his beautiful fur starts to grow back in 🙂

In the meantime, I have some new quiche (quiches?) for you: this time they’re full of sausage and cheese, which pretty much makes them #killinit. You can check out my other two flavors (Sweet Potato & Kale, and Broccoli & Cheddar) here.

 
I used Kroger brand Simple Truth breakfast sausage (they have tons of vegan products if you have a Kroger or King Soopers near you, FYI) but any brand would work. These are really simple and I love how you can start with the base and then switch up the ingredients depending on your mood. And they keep really well in the fridge! I like to make a double batch and put them in sandwich baggies, 3-4 each. That way I can grab a baggie on my way out the door in the morning for an easy breakfast or snack, and if you seal them up airtight, they’ll keep for 5-6 days.

Vegan Sausage & Cheese Mini Quiche

2014-10-15 08:03:40

Yields 12

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Prep Time

10 min

Cook Time

35 min

Total Time

45 min

Prep Time

10 min

Cook Time

35 min

Total Time

45 min

Ingredients

1. Non-stick spray
2. 3 vegan breakfast sausages
3. 1 cup kale, chopped
4. A pinch of S&P
5. 1 12.3oz package Lite Firm Mori-Nu Tofu, well drained
6. 1/4 cup unsweetened non-dairy milk
7. 1 tablespoon cornstarch
8. 1/4 teaspoon onion powder
9. 1/8 teaspoon garlic powder
10. 1/4 teaspoon turmeric
11. 1/2 teaspoon salt
12. 1/2 cup Daiya cheddar shreds

Instructions

1. Preheat oven to 375 and spray a 12-cup muffin pan with non-stick spray
2. Dice or crumble the sausage and heat thoroughly in a frying pan over medium heat- you want the pieces to crisp up.
3. Water saute the kale with the S&P for 4-5 minutes until softened.
4. Combine the rest of the ingredients in the food processor and pulse until completely smooth. Scrape out of the processor and combine with the kale and sausage, stir and taste. Add more salt if needed.
5. Spoon into the muffin tins. Reduce oven heat to 350 and bake until the tops are golden and fork tines poked into the quiche come out clean, 30-35 minutes. Serve hot, warm or cold.

Notes

1. If you didn't do a great job draining the tofu, or there was a lot of moisture left in your veggies, the cooking time will need to be longer. Just keep an eye on them, and continue to add 5 minute increments to the oven timer!

By Barb@ThatWasVegan?

Adapted from FatFree Vegan Kitchen

Adapted from FatFree Vegan Kitchen

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

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You guys, baking is my Achilles heel. For some reason it’s always really hard for me. But it’s cold out today, and rainy, and there’s football on, and it really just seemed like the kind of day when I should bake something. You ever get those days?

The problem, of course, was what to bake. I live somewhere around 6,200 feet which means many recipes can be a challenge. So, I turned to my pal April’s blog: Epicurean Vegan. She’s a Coloradan like me and knows a thing or two about baking (unlike me). I decided to make her Chai-Spiced Berry-Oatmeal cookies, and got to work in the kitchen.

I’m pretty sure you can guess what happened next. I ruined them.

But! I didn’t give up! I kept trying and before I knew it, I had some very delicious Chewy Cherry Chai Oatmeal Bars in my tummy!

They came out perfectly. They’re sweet, but not too sweet because I used Truvia’s two new products. A baking blend, which is part sugar and part truvia, and their brown sugar blend with is (obvs) brown sugar mixed with truvia. That way you get the taste of real sugar, but without all the calories.

Which really just means you can eat more, right? Here’s a shot of the bar before I chopped him up:

Also, Truvia had contacted me and offered so provide some free product for a giveaway, and you know how much I love passing the goodies along to you! So, here’s what’s up for grabs: One 16oz resealable(!) bag of Truvia’s Brown Sugar Blend so you can get your baking on! You can enter to win those in the rafflecopter below. Truvia is also currently running their own contest called the Baking Star. There’s only two more days left to enter that, but you can vote until the 29th. Go check it out!

So, check out my recipe and then scroll down and enter the giveaway!

Chewy Cherry Chai Oatmeal Bars

2014-10-12 15:28:52

Yields 8

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Ingredients

1. 1 tablespoon chia seeds, plus 3 tablespoons water
2. 1/2 cup vegan margarine, room temperature
3. 1/4 cup Truvia brown sugar blend
4. 1/4 cup Truvia baking blend
5. 3/4 teaspoon vanilla
6. 2 tablespoons agave
7. 1 cup flour
8. 1/2 teaspoon baking soda
9. 2 teaspoons cinnamon
10. 1 teaspoon cardamom
11. 1 teaspoon ginger
12. 1 teaspoon cloves
13. 1 cup old fashioned oats (not quick!)
14. 1 cup dried cherries

Instructions

1. Preheat oven to 350. Mix chia seeds and water and set aside.
2. With a mixer, blend the butter and the sugars. Add the chia mix, vanilla and agave and mix for another 15-30 seconds.
3. In a second bowl, combine all the dry ingredients except the oats and cherries. Slowly add the butter bowl, mixing until combined and smooth. Using a large spoon or spatula fold in the oats and cherries.
4. Line a 9" bread pan with foil and spoon in the oatmeal bar mix. It's thick so you have to kind of smoosh it into the corners. Baked until it starts to brown at the edges, 20-25 minutes. Remove from the pan by grabbing the edges of the foil and place the whole thing on a cooling rack for 10-15 minutes before cutting into rectangles. Once completely cool, store in airtight container for 2-3 days.

Notes

1. Keep in mind, this recipe was developed waaaaay up high!

By Barb@ThatWasVegan?

Adapted from Epicurean Vegan

Adapted from Epicurean Vegan

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

a Rafflecopter giveaway

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

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Here’s another veganization from my “before” life: Creamy Chipotle Corn Sauce! Although I can’t find the original recipe (which was definitely not vegan), I was able to come up with this version from memory. It’s spicy, and creamy and just a little bit sweet from the corn.

I served it on grilled tofu, but it would also be delicious on any kind of tofu, or with seitan, or roasted or grilled veggies. I in inadvertently had it mixed with jasmine rice and it was freaking delicious!

No matter what you put it on, it’s a great way to fancy up something that you’re maybe not to excited about. I get that way with tofu sometimes, and fun, delicious sauces like this help.

You know what else is supergreat about this recipe? It’s made with Vegenaise! They sent me a couple jars and asked me to participate in their #MayoKarma campaign. You can read more about it here, but the gist is: Better Taste, a Better You, and a Better World. A delicious product that is better for you, and is made without harming all those poor chickens. Win-win-win, right?

Creamy Chipotle Corn Sauce

2014-10-09 10:21:25

Serves 4

A creamy (slightly) spicy sauce perfect on almost anything!

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Prep Time

10 min

Total Time

10 min

Prep Time

10 min

Total Time

10 min

Ingredients

1. 1 cup sweet corn kernels, halved
2. 1/3 cup non-dairy milk
3. 1 chipotle pepper in adobo sauce, roughly chopped, plus 1 teaspoon of the sauce
4. 1/3 cup Vegenaise
5. Dash of sea salt

Instructions

1. In your blender, pulse 1/2 the corn with the milk pepper and adobo sauce until mostly smooth.
2. Combine with the rest of the corn, the mayo, and the sea salt. You can use at room temp OR heat in the microwave for just a few seconds.

Notes

1. If using frozen corn, defrost and drain completely

By Barb@ThatWasVegan?

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

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You know I love smoothies (with beets, with cabbage, it’s all good), but sometimes I don’t feel like making them at home. Or cleaning up the mess after! Those are the times when I’d much rather stop my my local juice/smoothie bar and let them do the hard work. The problem, of course, is that most smoothie places use dairy products in their drinks so you have to be careful when ordering… Which is the beauty of Nekter Juice Bar – There are no animal products on their menu! The only milk they use is cashew milk, how perfect is that?

Their menu is separated into 3 main categories: Juices, Smoothies, and Açaí Bowls (they also offer specialty drinks/shots, and cleanse programs). We started with what I will now proclaim to be the most delicious thing on their menu, the PB Bowl: A nourishing blend of peanut butter and strawberries gives this bowl a boost of delectable flavors reminiscent of a PB&J sandwich, without the bread!

The bottom layer is basically a really thick, Açaí based smoothie made with bananas, strawberries, peanut butter, vanilla bean and cashew milk. It’s so thick, it’s almost like eating really healthy ice cream. The next later was a slightly sweet hempseed granola, topped with fresh fruit. 

I’d describe it as a sundae you can eat for breakfast! The peanut butter and strawberry combo was rich without being over the top. It was a really comforting flavor, because you did sort of feel like you were eating a PB&J. I’d go back in a nanosecond for another PB Bowl!

Now, normally a person would just order a bowl OR a juice OR a smoothie, not all three… and the bowl was very filling (it really would make a meal on its own), but since I had been invited there to review the whole menu, I had to push on (tough job, right?)…

Next up was The Buzz juice: Carrot, orange, lemon and ginger:

We have a juicer at home but hardly ever use it because it’s so messy, so getting to enjoy fresh juice like this is a treat. The Buzz promises an instant buzz of energy, and I will say that citrus and ginger flavor really did perk me up! After that we made short work on the Banana Berry Burst smoothie (the purple one above), made of fresh whole berries, banana, raw vanilla beans and cashew milk. It was so thick and creamy, I loved it (although I couldn’t finish it, so it went home with me to spend the night in the fridge). Those banana berry combos are the ones I always want when I go to a smoothie shop, but they usually have yogurt or something in them, so it’s been a long time since I’ve actually had one!

In addition to their fresh products, Nekter also offers pre-packed juices, cleanses, and other snacks to round out your healthy meal:

I hadn’t noticed while I was there, but there are small single-serve dairy milk packages in their refrigerated case, but it’s okay since they’re not using it in their smoothies! They also have boxed water, apparently, and I’m not even sure what that is.

I wish I had gotten more/better shots of the store’s interior, because it was really beautiful, very light, bright and contemporary. I also have to give a shout-out to Alexa and Tiara who were working yesterday and took such good care of us!

And I have some good news- Nekter is a chain, so there might be one near you! They’re all over California, Texas, and Arizona, and they now have two locations here in Colorado as well (Greenwood Village and Boulder).

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

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