Vegan Mofo ~ Leftovers & Multiple Dishes

Since I didn't blog yesterday - today is my first Vegan MoFo Post of 2014!  Happy Vegan MoFo!

I have a lot of things to blog about but want to hold off on the updates on Paco since we have another appointment later today.  I do want to THANK everyone who has sent well wishes, vibes, prayers, thoughts, and such!  I appreciate it so much, thank you! 

Jumping in with this first post for Vegan MoFo - I want to talk about using left overs as well as using a food that I have used in a multiple dishes this past weekend.

It officially started with a Chickpea Salad that I had made using Chickpeas, Chipotle Vegan Mayo, and Pickle Relish.  Even tho I don't have a photo of that - it was simple and it made a large batch.  I had a couple of sandwiches out of it as well as a side dish.  I then decided to take it one step further and made this mash out of it...I added the leftover Chickpea Salad to cooked zucchini and tomatoes that I did on stove top with a little Garlic Grapeseed Oil and a little Dill.  I combined the leftovers with the newly made dish here.  That was another meal.  From there I made some baked tofu as you can see in the first photo.  I used Hemp Oil and some Wildtree California Garlic Pepper as the seasoning.  It turned out pretty awesome. 

I snacked on the baked tofu.  But then I added it to the leftover mash combo for another meal idea. 

But I didn't stop there!  I then cooked up about 1/4 C of Red Quinoa and added the final leftovers to yet another meal.  You can see this photo below.  I have to say I was very impressed with myself.  Getting multiple meals out of leftovers but also creating new meals as well as new leftovers and then new meals from those leftovers!

I am not the best at re-thinking meals using leftovers.  I usually just use them as-is and eat them as straight-up leftovers.  But I want to take that to the next level.  I know we shouldn't eat the same thing over and over - we need to get a diverse diet with different foods and different food combos.  But at the same time I don't want to waste food.  That's another reason why I want to push myself in the leftover department.  This may be a sub-category to my 2014 Vegan MoFo Adventure.  But I want to stick with my annual theme and blog about new-to-me foods and recipes, too, so you will be seeing a lot of that here on my blog this month!

Vegan Foods From Spain ~ Arranque Roteño

Last night I spent some time in the kitchen with some produce I needed to use - including some small tomatoes and a sweet yellow bell pepper - and my Ninja!

I wanted to do a dip or spread but I also wanted to try something completely different and wanted to get back to the Veganized World Foods.  I cam across various recipes for Arranque Roteño which is a thick tomato dip from Spain.  It sparked my interest and I decided to move forward with it.
Here's what I used:

8 Small Tomatoes
3 Cloves Garlic
1 Large Yellow Pepper
1 C Vegan Bread Crumbs

The photo above was put thru my Ninja Blender with NO OIL or Water.  It was beyond thick and a bit salty from the bread crumbs.  So I decided to add a splash of Grapeseed Oil and about a half of a cup of water.  Here is what it looked like after doing so...

 
Another thing I did was add about a tablespoon of Garden of Life's Alkalizer & Detoxifier to it. 

The main reason I did this was because I have been experimenting with their products and thought that the lemon and parsley flavors might contribute to the overall flavor. 

I was right.  It did.  Also by adding the little bit of GoL, GSO, and Water it helped tone down the salt from the breadcrumbs. 

Another reason I wanted to try this was because I ordered a pizza from a local place last night and they usually do a good job for me with the dough, sauce, and toppings NOT having dairy in them.  I ask for no cheese and they don't disappoint.  Well, last night...they did a "pizza" with the dough and tomatoes on it...NO sauce, even.  It was rather ODD but I decided to make "lemonade" out of the "lemon" and try this thick Tomato Dip as a Dip for the "pizza" or should I call it dough with tomato?  Regardless - it helped the situation over all and it turned out rather tasty.  In the near future - I hope to do a Pesto using GoL Products.

Green Garlic, Weather, Leftovers, Cancer Sucks, Buying Bulk, Bangkok Rice Crisps, Daiya Wildtree Nacho Cheese, Raw(ish) Vegan Vodka Sauce,

 I mentioned earlier this week - that last weekend - I picked up some Green Garlic at my local Farmers Market.  This was the first time I have done anything with Green Garlic at home.  According to some websites I visited while researching Green Garlic they stated the Green Garlic is a young garlic or a garlic that hasn't full matured yet.  Other sources refer to Green Garlic as Spring Garlic.  It's a little mellower than straight-up garlic but I found it to be fantastic in its own right.  By looking at it - it looks like a Green Onion.  You can read more about it at Food 52.  I had fun breaking it apart and warmed them on stove top.  YES...it takes very little to amuse me, apparently!

I ended up adding it to Quinoa.  I also added Diced Tomatoes and herbs.  It was very tasty!  I received one of the Traveling Tea Boxes in the mail today from the group I participate in over at Steepster.  So I spend some time with various teas and have been reviewing them as well.  The weather has been a little messy this week and it looks like it will be more of the same this weekend, too.  Hubby and I hope to attend a car show on Sunday - regardless of weather - but it will depend on the weather conditions - whether or not we will bring the Corvette.

Earlier in the week I told you about my Raw Wraps and Dipping Sauce that I made and I mentioned I would post what I did with the left overs.  Here is what I did!

It's a Stir Fry of sorts and I used that dipping sauce within it, too!

Pretty much all of the same ingredients - just in a stir fry.  I used the Collards in there too!  I just cut them up and threw them in!  This was yummy, this way, too!  I would try both dishes again!

I have more sad news to report.  This past week...2 more lives were taken by cancer in our small community.  A woman who's husband works with my father lost her battle with Breast Cancer leaving behind a husband and 2 young children.  Then, a girl I played Softball with a few years ago - and my sister played softball with her longer than I did - she lost her battle with Brain Cancer yesterday...leaving behind a husband and 2 sons.  It's getting scarier and scarier.  It seems everyone is being diagnosed these days or at the very least in our area it seems that way.  I'm going to get in touch with our cancer center next week to see which charities I can cross promote at work for families - especially children - trying to deal with the loss of a parent.  See what I can do to try and get the word out there - that there are organizations in our community that can assist children and families in their time of need.

In other news - I've been chatting with a few people about Buying Bulk.  So I thought I would post about what and where I often buy Bulk.  This is a photo of a store I frequent in the downtown area.  The store is called Herbs R 4 U 2.  The store owner, Barbie, is a wonderful lady!  She's very helpful and if she can get the products in we seek - she will!  Over the last several years I have watched her Bulk Section - grow and grow!  It's very impressive!  I've bought quite a bit from her bulk section.  I love that you can buy as much or as little as you want!  I have also bought some of these same glass jars from her for my cupboards at home.  One of the items I buy a lot of is Nutritional Yeast and I store that in one of these jars.  I can fit about a pound of it in one.  Another jar I have filled like this is my Chia Seeds stash.  I have a few alternative flours and meals in them, too.

Another place I have purchased things the last few months is Vitacost.  You can find a clickable link on the right hand side of my site, here.  Check them out!  They have LOTS of awesome items at nice prices.  These Bangkok Sweet Chili Baked Rice Crisps I bought a while back and I decided to crack them open this past weekend.  They are VERY flavorful and I really like them.  I've only had a few of them so far but I see some snacking in my near future. 

I'm so excited it's the end of the week!  But I can't believe the 4th of July is next week either.  The summer is moving way too fast.

 Check THIS out!  Nacho Cheese Sauce!  Here's what I did for this cheese sauce!  Since I had some Daiya Cheese open I wanted to use a little bit but not TOO much.  A lot of the recipes I saw online for Vegan Cheese Sauce using Daiya Cheese called for a LOT of the shreds to be used.  I cut that in about half and it turned out good!
1/3 C Daiya Shreds
1 C Almond Milk
2 T Nutritional Yeast
Wildtree Spicy Chiptole Ranch to taste
Water to consistency - or more Almond Milk

This made quite a bit and I have added it to a few different things this week.  One of them being Nachos!

How fun is that!?  If I had more produce I would have piled it high!  BUT...I ran low towards the end of the week!  I hope to get to the Farmers Market EARLIER this weekend than I did last weekend!

This was one of the best textures of vegan cheese sauces I have had luck with yet.  The liquid to 'cheese' ratio worked well!


Another thing I was pretty excited about this week is something I did last night.  I made Zucchini Pasta with a Raw(ish) Vegan Vodka Sauce.  I say Raw(ish) because I added some White Wine in there and really don't think that was raw??  But...here is what I did for this sauce - which in a way - reminded me of Vodka  Sauce.  I used 1 tomato, 1/4 C Sun Dried Tomatoes - soaked, 1 Clove Garlic, 1/4 C White Wine, 1 Date, and 1/4 C Hemp Hearts/Seeds.  It was tangy and lovely!  YUM! YUM! YUM!  I hope you have a great weekend, everyone!  Drop me a note if you can!

Leftovers, Vegan Mexican Casserole, Winnings, Reviews

Once again...I have LOTS to share today...including the 3 winners of my VeganDelish iPad/iPhone App Giveaway!  But first...I have some other things to blog about including WHY I am posting a photo of cracked-up Corn Shells!

Yesterday I posted about my Tacos and my Husband declared this week Mexican Foods Week so I wanted to try a few things I have never tried making before.  Well, that's a whole world of foods because I have never been much of a 'cook' before now and even now I use that term loosely!

So, yes, I had leftover corn tortillas from the other night!  I didn't want to throw them away or waste them!  So I ended up attempting this Vegan Mexican Casserole and I must say I am in LOVE!

I started off by pouring out a layer of Salsa on the bottom of the glass pan.  Then I started layering!  Next layer was the corn chips and then a layer of bean/tomato/pepper/onion mix, and then a little Daiya Cheese, and then layer after layer until I got to the top!

Please disregard the grow-dee pans...I am in the process of trying to find new ones at a good price!

What's in the bean mixture, you ask?  Well, let me tell you:

2 C Diced Tomatoes
2 C Black Beans
4 Mini Red Sweet Peppers
4 Mini Red Yellow Peppers
1 Onion
2 tea Wildtree Fajita Seasoning (because it was heavy on the cumin)

Other things you will need for this is:

Vegan Cheese of your choice - I used Daiya - or you could probably use Nutritional Yeast or Vegan Parmesan (or even bread crumbs or potato flakes)

1 small jar of Salsa or about 1 to 2 cups of your own Salsa.

Optional Ideas Include:

Jalapenos, Greens, Olives, Capers, Red Pepper Seeds, Vegan Sour Cream, Vegan Cream Cheese, you could even add some seasoned or flavored TVP, Meatless Crumbles, Tempeh, or other meat alternative if you wish!

And here is a photo of the finished product!  Yes...I'm sporting my Red Bowl!  Yes...I need to get some new Bowls for photos and presentation!  They are on tap AFTER the new pots and pans!

Now...for some WINNERS!  Here are my 3 winners for the VeganDelish iPhone/iPad App:

Christine, ChickpeaFreak, and Azzrian!  Congrats to all three of you!  I will be in touch with you today for your info!

And speaking of winners...I WAS A WINNER over at CarrieOnVegan!  It was announced on Monday!  I am the winner of this awesome cookbook and I can't wait to get it and jump right in!  YAY!

I will be posting another contest TOMORROW so be sure to come back and check it out!

You know how I have been on a Raw Revolution KICK lately!?  Well, I have another flavor to share with you today!  It's their Chocolate Raspberry Truffle Bar!

 

There is a good amount of chocolate flavor throughout the Raw Vegan Bar but there are not HUGE chunks of chocolate like in a few of their other bars but it works out great with the chocolate and the raspberry ratio!  The juicy Raspberry has a glorious flavor and aroma!  The Cashews give you that nutty goodness you are looking for - which is nice, too!  The Cashews with the addition of the various seeds provide a good texture and 'filling' crunch.  The Dates contribute to the overall sweetness and chewiness - that I just LOVE!  This is the perfect go-to for fresh, nutritious, nutty, fruity, sweet snack or quick meal on the go.  The Dark Chocolate and Sweet Combo are always a lovely addition to any day!  YUM!

Guacamole - Recipes & Leftovers

Yes!  One of my favorite things is Guacamole!  And the Guac Blend that Wildtree has is VEGAN!  Here is the ingredient list and nutritional values! 

The way I do my "normal" Guac is to take 2 Avocados and mash them, add 1 Tablespoon or more of this dry blend and add a splash of Lemon Juice.

Other variations...

* I sometimes add a little vegan sour cream to make it creamier.

OR

* I might add a tablespoon of Salsa or tomatoes.

OR

* I like to add onions, sometimes, too!

Some things to do with Guacamole...

Use it as a topping for a Bagel!

Add it to Hummus for an interesting Guacamole Hummus!

Here's one of my recipes for Guac Hummus:

(I haven't made it in a while so I don't have a pick, so sorry!)

1 Can (or 2 Cups) of Chickpeas
1 Avocado - Mashed

1/2 Tablespoon (or more to taste) Wildtree Guacamole Blend
1 Clove of Garlic
2 T of Grapeseed Oil

2 T Lemon Juice

I want to try these few recipes with this Guacamole Blend, too!

Vegan Summer Taco's

Black Bean Dip

Need more ideas?

What to do with that left over Guac?

EASY!!

* You can use it on a Baked Potato!

* Make a Sandwich with Lettuce, Tomato, Tempeh (or Fakin' Bacon) - maybe add some Sauerkraut, even!

* Thin it down and make a salad dressing!  Just add a bit of Balsamic Vinegar

* Add it to Toast

* Sandwich idea #2 - Vegan Mozzarella, Tomato, Guac, Basil Leaves

* Add it to Chili or make a soup out of it!

* Make a Salad with it and add Black Beans, Corn, Diced Tomatoes (or Salsa), Peppers, etc

* Get a little daring an make a SMOOTHIE!

The possibilities are ENDLESS!  What have you done with leftover Guac?

Participating In:
Aloha! Friday
Foodtastic Fridays
Foodie Friday
Friday Food Fight
Healthy Vegan Fridays
Strange But Good

Spicy Cheese-E Quinoa Pasta Bake

Originally inspired by this blog post

 This is one of these dishes that one thing turned into another that turned into another!  This first picture is the Cheese-E Sauce in the above link but tweaked a bit based on what I had on hand!  Here's what I used:

• ½ cup + raw cashews
• ¼ cup nutritional yeast
• pinch of Garlic Sea Salt
• 2 cups Almond Milk
• 1.5 tbsp cornstarch
• ¼ cup Grapeseed oil
• 2 tbsp light miso paste
• 1 tbsp lemon juice

 I added to Quinoa Pasta and topped with Rice Crumbs!  I figured here is one dish!  Mac & Cheese - Vegan Style!

 And for left-overs...I added a bit of medium-spicy salsa!  I sampled a bit of each and I'm totally proud of both!

I also used my Magic Bullet for this PREP!