That Was Vegan?

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Dear Vegan Maple Bacon Sweet Potato Tacos with a Spicy Cream Sauce,

I’m sorry I wasn’t able to think of a shorter, more succinct name for you. It wasn’t because I don’t love you (I do!), and it wasn’t because you weren’t insanely delicious (you were!). It’s just that you have so many wonderful ingredients and I wanted to include them all in your name!

❤, Me

Okay, the sappy love letter portion of this post is over. Can you believe it’s Monday again already? I can’t. I hope you all had a wonderful weekend! We had some crazy weather here in CO (a tornado in the mountains? WTF!?) but I still found time to get outside and enjoy the sunshine. Saturday we did a crazy mountain bike ride. I looked very cute:

Well, at least I did when this picture was taken, before we started. 4 hours, 15 miles, 2,000 feet of elevation (gained and then lost!) and at least 1,500 calories burned later, I was a hot sweaty mess. Also it was raining so I kind of looked like a cat that just got a bath.

This was the loop we rode:

It was described in our guidebook as “Moderate”, which was a big huge lie. Any ride that gives me the dry heaves is *not* moderate! I didn’t actually shed any tears, but I did fall three times and lost a little bit of skin. I’m pretty sure there was also some internal bleeding but I toughed it out. #plantstrong  Mostly I was pissed that the ride took so long we didn’t have time to stop off at The Bucksnort for a beer!

And I made up for it by lying on the couch yesterday drinking wine and binge-watching Orange Is The New Black. Speaking of which, it really seems like this season is off to a slow start, doesn’t it?

 So, about those Maple Bacon Sweet Potato Tacos with a Spicy Cream Sauce you came here to see…

The sweet potatoes are baked with cumin, maple syrup and a little bit of salt & pepper. The kale is water sauteed with just a touch of the maple syrup, and then the whole thing gets sprinkled with coconut bacon. If that sounds like it’s too sweet, just wait until you taste the spicy cashew cream sauce!

I love the sweet n’ spicy combo. And tacos in general, because I get to eat them with my hands.

I have very simple tastes.

Maple Bacon Sweet Potato Tacos w/ Spicy Cream Sauce

2014-06-09 09:09:39

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Tacos

1. 1 large sweet potato, washed and diced
2. 1 teaspoon cumin
3. S&P to taste
4. 3 tablespoons maple syrup, separated
5. 1 bunch kale, washed, de-stemmed, and torn into bite-sized pieces
6. 6 corn tortillas, taco-sized
7. 1/4 cup coconut bacon

Sauce

1. 1/4 cup cashews, soaked in cool water for 30-60 minutes
2. 1/4 cup nondairy unsweetened milk (I used almond)
3. 1 chipotle pepper in adobo sauce

Instructions

1. Mix the potatoes with cumin, S&P and 2 tablespoons of maple syrup, then spread out on a baking sheet. Bake at 400 for 30 minutes, flipping once.
2. Water saute the kale. When it's almost done, stir in 1 tablespoon of maple syrup and a pinch of S&P.
3. Add the cashews and about half the nondairy milk to a small blender pulse until smooth. Add the additional milk as needed. Chop the pepper and add to the blender, continuing to pulse. It's okay to have some pepper chunks (if you'd like) but you don't want any cashew chunks! Taste the sauce and add additional milk, peppers and salt as needed.
4. Separate the potato mixture into the 6 corn tortillas and top with the kale. Sprinkle with the coconut bacon and then top with the cream sauce.

Notes

1. This is *not* the time to skimp and use that fake maple syrup. Shell out for the real stuff and you'll be glad you did!

By Barb@ThatWasVegan?

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

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Vegan Sticky-Sweet Glazed Donut Muffins. Yes, they’re a thing.

I made these last month, on a snowy Sunday morning when I was craving something baked. Something that would make the kitchen smell wonderful. They did the trick!

And also, can I just say how weird it feels to talk about snow in the recent past when it hit 92 here in Denver yesterday? The weather has been just lovely lately, sunny and hot. Last weekend we escaped up into the mountains with the RV and the fur-kids where it was simply sunny and warm. This is my favorite time of year, where it’s not too hot yet to do fun outdoor things (like riding some of Summit County’s 55 miles of paved bike trails!), and there’s still snow on all the peaks. Like this!

The run-off is still going strong. We had a lot of snow this past winter AND we’ve had a lot of rain this spring, so the water is insanely high in all the creeks and rivers. We were in Breck on Sunday and they have a pretty funny warning on the edge of the Blue River:

I think warnings that rhyme are more effective, don’t you? 🙂

Enough about the weather, let’s talk about the donut muffins which are absolutely still in season.

The flavors are rich: cinnamon, cardamom, nutmeg. And the glaze? Well that is pure donut, my friends!

I actually went with a “single dip” approach, but if you want a thicker glaze then I’d say double-dipping is absolutely allowed, but just this once.

If you’ve been reading TWV? for long, you know that baking is my Achilles heel. I’ll cook all day, and I think I do a pretty good job at it, but when it comes to baking, my game is just off. Not way off… I mean, I’ve never food poisoned anybody (that I know of), and most of the things I make are edible. And of course I’m at a disadvantage living at such a high altitude. But. When I compare myself to my girlfriends Lauren and Jamie, who are both baking goddesses, I just don’t compare.

Maybe that’s something I should work on… Someday 😉

Want more proof that I can actually bake (once in a while)?

Strawberry-Coconut Bundt Cake
Peanut Butter and Chocolate Poke Cake
Strawberry “Brownies”

Sticky-Sweet Glazed Donut Muffins

2014-06-04 08:15:59

Yields 12

Can't decide between a donut and a muffin? Now you don't have to!

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Muffins

1. 1/4 cup vegan butter
2. 1/4 cup vegetable oil
3. 1/2 cup granulated sugar
4. 1/3 cup brown sugar
5. 1/2 cup applesauce
6. 1.5 teaspoons baking powder
7. 1/4 teaspoon baking soda
8. 3/4 teaspoon nutmeg
9. 1 teaspoon cinnamon
10. 1/2 teaspoon cardamom
11. 3/4 teaspoon salt
12. 1 teaspoon vanilla extract
13. 2 2/3 cups AP flour
14. 1 cup unsweetened vanilla almond milk

Glaze

1. 3 tablespoons vegan butter, melted
2. 1 cup confectioners sugar, sifted
3. 3/4 teaspoon vanilla
4. 2 tablespoons hot water

Instructions

1. Preheat oven to 425, and line muffin tray with 12 cups.
2. Using a hand mixer on low, combine the vegan butter, oil, sugars and applesauce for 2-3 minutes, until the mix is in little balls. Still on low, add the baking soda and powder, seasonings and vanilla extract.
3. Still on low, alternate adding the milk and flour in thirds, just until combined. Don't over mix.
4. Spoon into muffin cups, making sure to smooth the tops. Bake for 15-18 minutes, rotating halfway through. You want the tops to be a very pale golden color. Allow to cool on a rack for 10-15 minutes before glazing.
5. For the glaze, combine all the ingredients in a bowl and whisk until smooth. Dip the muffin crowns one by one into the glaze and allow to harden. Dip a second time for a thicker glaze.

By Barb

Adapted from Sweet Pea's Kitchen

Adapted from Sweet Pea's Kitchen

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

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Last Wednesday I had the opportunity to dine at the newest Lyfe Kitchen as part of their preview event, and it was wonderful! They’re located in Lone Tree at the Park Meadows mall, and are scheduled to open on June 6th.

I plan to go back next month and try a few more dishes, then I’ll put a proper post up as part of my Mile High Vegan Eats, but in the meantime I definitely want to let you all know about this place! If you haven’t heard of them, they’re a chain out of Chicago that focuses on healthy, quality food using locally and sustainable ingredients. Their message is “Eat Good. Feel Good. Do Good.” I love it.

And did I mention they brought in Chef Tal Ronnen to help them design their vegan menu? No surprises here, it’s fabulous!

Let’s get to the food. They had a special tasting menu on Wednesday so everyone got to try an array of dishes, and here were a couple of my favorites:

Edamame Hummus & Veggies: This was a great starter, or could even make a light lunch all on it’s own!

Sweet Corn Chowder: Secret ingredient? Cashew cream. Okay, not a secret at all, but absolutely delicious. Very rich and creamy!

Vegan Art’s Unfried Gardein Chick’n: It’s made with roasted brussels sprouts, butternut squash, dried cranberries, cashew cream and dijon vinaigrette, and it was the best thing I ate all night. The woman sitting next to me said it tasted better than the non-vegan version. As in, the one made with actual chicken! Score!
 

 You can see their full vegan/vegetarian menu here, and their locations here. I can’t wait till they’re fully open so I can try their breakfast!

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Vegan Spaghetti Squash Alfredo (with peas!) is my idea of the perfect dinner on a warm summer evening. Especially when paired with a crisp white wine. I’m always a fan of creamy vegan alfredo sauce, and the squash is just so light and healthy. Have you tried spaghetti squash yet? If not, you’re missing out.

And speaking of summer weather, I hope you all had a fantastic holiday weekend! I got a bit of a sunburn on my shoulders Monday, but I had a blast!

There was tons of hiking, eating out, visiting with friends, and beer.

And more beer…

Oh, and some more beer…

And, of course, some amazing vegan food to go with all that beer…

So can you guess where I was? Fort Collins! Love that college town with all its breweries and, of course, Tasty Harmony which is one of the most fantastic restaurants I’ve ever eaten at. Watch for the upcoming review on my Mile High Vegan Eats page.

Light n' Easy Spaghetti Squash Alfredo

2014-05-27 10:07:31

Serves 2

Get your summertime pasta fix with this lighter version!

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Ingredients

1. 1 spaghetti squash
2. 1 batch Happy Herbivore Alfredo Sauce
3. 1 cup frozen peas
4. S&P

Instructions

1. Preheat the oven to 375. Cut the squash in half (carefully!), and scrape out the seeds (it's okay if you don't get them all). Bake rind side up for 30 minutes or until the squash is tender.
2. While the squash is baking, prepare the alfredo sauce. Stir the peas into the sauce, then taste and add S&P as needed.
3. Separate and remove the spaghetti strands with a fork, and add them to the sauce. Stir until completely mixed and everything is warmed through, and enjoy!

Notes

1. For the alfredo sauce, I use AP flour and always add some sea salt...

By Barb

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

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I have four words for you. Vegan. Organic. Pumpkin. Seeds. Okay, here’s a fifth: Delicious.

Seriously, they sent me eight not-small-at-all bags of SuperSeedz to try, and they didn’t last long. And no, I didn’t share. How quickly did I gobble them? Well, two bags (Sea Salt and Super Spicy) didn’t even last long enough to be photographed!

SuperSeedz are:

Gluten free
Peanut free
Tree nut free
Egg free
Dairy free
Fish & shellfish free
Soy free (Curious Curry uses a Non-GMO soy sauce)
Cholesterol free

Those are the Sea Salt, which were probably my favorite… although I loved them all. Even the Super Spicy weren’t too hot for me. The resealable bags make these perfect for stashing in your desk at work for a snack, or my personal favorite… throwing in your backpack for a hiking or camping trip! There’s so much seasoning on there that each handful you grab gives you tons of flavor… and there’s a flavor for everyone!! Really Naked, Coco Joe, Cinnamon and Sugar, Sea Salt, Super Spicy, Somewhat Spicy, Curious Curry, and Tomato Italiano.

Check out their nutrition stats, these are snack you’ll feel good about indulging in.

Can’t wait for the giveaway to be over before you try them? You can buy them online or from a whole bunch of IRL stores.

And now… the fun part! Enter below to win EIGHT bags of SuperSeedz, one in each flavor. There are lots of ways to enter… start by leaving a comment letting us know which flavor you think  will be your favorite (mine was Sea Salt… and Somewhat Spicy. Oh, and Cinnamon and Sugar!). There are other FB and Twitter options too!

 
a Rafflecopter giveaway

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Ahhh, The Meltdown. Vegan heaven, sandwich-style.

This beauty was totally ripped off from inspired by two sandwiches at my favorite sandwich joint, Sub Culture (It’s at Penn and 13th where Chipotle used to be, for you Denver locals!).

What makes them so damn special? Besides the fact that a large portion of their menu is vegetarian to start with, they’ve also brought tons of vegan substitutions to the game: tempeh, mayo, cheese, cream cheese, thousand island, and pesto! The two sandwiches in question are the meltdown and the sancho. I took my favorite parts of each, added bacon, and boom! The Vegan Meltdown.

What’s in this creation? We’ve got Daiya cheddar, cream cheese, bacon hatch green chilies and butter, all on thick sliced sourdough bread. Yumz.

Daiya had their first annual grilled cheese contest last week, and they asked me to enter (I’m a brand advocate which means I love them sooooo much and will do anything they ask me to, haha). This was my contribution, and while I didn’t win, I do think it’s insanely good and I just know you’ll love it!

And speaking of grilled cheese sandwiches… have you seen my incredibly delicious Pear, Raspberry and Bacon grilled cheese sammy?

The Meltdown Grilled Cheese

2014-05-20 09:06:59

Serves 1

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Prep Time

10 min

Cook Time

5 min

Total Time

15 min

Prep Time

10 min

Cook Time

5 min

Total Time

15 min

Ingredients

1. 2 slices Daiya Cheddar
2. 2 tablespoons vegan cream cheese
3. 2-3 slices vegan bacon (I used Uptons)
4. 1/2 Hatch green chile, roasted and rinsed
5. 2 slices sourdough bread
6. 1 tablespoon vegan butter

Instructions

1. Cook the bacon per package instructions in a frying pan. While it's cooking, slice your green chile into long ribbons. When the bacon is done, remove from pan and set on a paper towel to drain.
2. Butter one side of a slice of bread and place in the pan over low/medium heat. Top with 2/3 of the Daiya Cheddar Style Slices, followed by the bacon and green chile. Add the rest of the Cheddar.
3. Slather the remaining slice of bread with the Daiya Cream Cheese Style Spread on the inside, and butter on the outside, and place on top of the sandwich. Cover the pan so everything gets all steamy and melty in there. Flip after 2-3 minutes. When the cheese is melted and the bread is golden brown on both sides, it's done!

By Barb

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

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Before I was awesome vegan, I would occasionally stop at one of those terrible-for-you fast food joints for a breakfast sandwich. There’s something so hearty and satisfying about a handheld breakfast, don’t you think?

I found myself craving that sort of breakfast last weekend, so I whipped up a batch of Bianca’s Whole Wheat Buttermilk Biscuits (they’re in her book, Cookin Crunk, which you can order from her blog… which you should totally do right now!). Next step? Tofu!

There’s no real recipe here… simply press some firm or extra firm tofu, slice it as thin or as thick as you like, season and pan fry it. For seasoning I just used salt, pepper and an italian mix. Oh, and a shake of chili powder. To fry it, I just squirted a bit of grapeseed oil into a medium/hot pan and let them sit for a couple minutes on each side.

I added delicious vegan sausage (King Soopers Simple Truth brand… they have tons of vegan options that are less expensive than the brand name versions) to one, and vegan bacon (Uptons!) to the other.

I also added a little bit of ketchup and maple syrup. Not sure if that’s weird or not.

Tell us: What are some of YOUR favorite breakfast foods?

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This recipe originally appeared on Nasoya’s Tofu U website… go check it out!

These.

They’re the lettuce cups you’ve been waiting all your life for! (My apologies if that was a little over the top… I’m feeling very excitable tonight. These lettuce cups have got me twitterpated, and I can’t wait to share them with you guys!)

And they’re not just any lettuce cups… They’re Vegan Cranberry Tofu Lettuce Cups, and they’re full of delicious goodness. You’ve got carrots, mushrooms and peanuts, and of course the always-amazing cranberries and tofu. Even if you don’t like tofu, you’ll love these lettuce cups.

And the sauce?

Oh boy, the sauce! We’re talking cranberry sauce, ginger and garlic. It’s divine.

I have lots of other wonderful tofu recipes as well:

 Asparagus & Tofu Stir-fry

Zucchini and Tofu Soft Tacos

Agave-Sriracha Tofu

Tofu Breakfast Scramble

Cranberry Tofu Lettuce Cups

2014-05-15 21:04:25

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Ingredients

1. Non-stick oil
2. 1.5 cups diced mushrooms
3. 1 block Nasoya firm tofu, drained and lightly pressed
4. ½ cup cranberry juice
5. 1 cup dried, sweetened cranberries
6. ½ cup shredded carrot
7. ¼ teaspoon onion powder
8. ½ cup chopped peanuts
9. ¼ teaspoon sea salt
10. 1 can cranberry sauce (whole berries or smooth, it’s up to you!)
11. 2 Tablespoons soy sauce
12. ½ teaspoon powdered ginger
13. 1/8 teaspoon garlic
14. 1 teaspoon sugar
15. 10-12 leaves of Bibb lettuce
16. Chopped scallions

Instructions

1. Heat a large sauté pan over medium, spray with a little non-stick oil and add the mushrooms. Leave in for 2-3 minutes, stirring once or twice. Add the block of tofu and crumble (a wooden spoon works great for this!), then add the cranberries, juice, carrots, ¼ can of cranberry sauce, and the onion powder. Reduce heat to low/medium and let simmer for 4-5 minutes or until the juice is pretty much gone.
2. In a separate pan, combine the remaining cranberry sauce, soy sauce, powdered ginger, garlic and sugar. Heat over low until it starts to simmer. Cover and turn off the heat.
3. Stir the peanuts into the tofu mixture, and check for taste. If you used salted peanuts, you might not need to add additional salt. When it’s warm and you’re satisfied with the flavor, it’s ready to serve! One large spoonful per lettuce leaf (you can eye-ball it, there’s plenty here to really fill those leaves up!), topped with 1-2 teaspoons of the sauce. Top with scallions to give it a little extra bite!

By Barb

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

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