What We Ate Today #2

Hey! Happy Monday! 

I hope you had an awesome weekend.  We hung out at the park, watched a few movies, ate lots of avocado rolls, and read a little (Dominique Moceanu's autobiography is pretty good).

Last week I posted another video on my YouTube channel (here's the first one) to show what we eat as a family. In the latest video, I show breakfast, lunch, dinner and one snack.

Stay tuned for more videos like this!

All of the recipes from the video are at the end of this post. 

Did you do anything fun this weekend? Let me know in the comments.

Recipes from the video: 

Tempeh Bacon 

Creamy Grits from Vegan Cooking with Love 

Grilled Cheese & Tomato Soup from Chef Robert Martin

Spinach & Lentil Enchiladas

by Recipe from "Gluten-Free Vegan Comfort Food" by Susan O'Brien

Cook Time: 25

Keywords: vegan

Ingredients (Serves 6)

For the Sauce

• ¼ cup onion, chopped
• 1 teaspoon olive oil
• 2 tablespoons chili powder
• 1 teaspoon garlic, minced
• 3 cups marinara sauce
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Filling

• 1 ½ cups lentils, rinsed
• 1 tablespoon olive oil
• ¾ cup onion, chopped
• 2 tablespoons green chiles, chopped
• 1 tablespoon garlic, minced
• ¼ cup sun-dried tomatoes, chopped
• 2 cups fresh spinach
• 2 cups vegetable broth
• 10 corn or flour tortillas
• ½ cup vegan cheese (optional)

Instructions

Preheat oven at 400 degrees.

To make the sauce, in a saucepan, sauté the onions in olive oil over medium heat for 3-4 minutes. Add the rest of the ingredients, bring to a boil, and then turn off the heat.

For the filling, heat oil on medium-high in a large skillet. Add in onion and sauté for 3-4 minutes. Then add in garlic, stirring occasionally for about a minute. Then add in sun-dried tomatoes, spinach, lentil and broth. Reduce the heat to medium and cook for about 20 minutes.

Line a casserole dish with about a cup of sauce.

In a small skillet heat each tortilla on medium heat for about 45 seconds on each side.

Working on a flat surface, scoop about a tablespoon of the lentil filling into each tortilla and roll up lengthwise.

Arrange each enchilada in the casserole dish and cover with the remaining sauce.

Sprinkle on vegan cheese (if you're using it), cover with foil and bake for about 25 minutes.

Powered by Recipage

Check out all the previous "What We Ate Today" posts here

Southern Fried Chicken | Veganize It! (Video)

Jason has been asking for fried chicken lately, so I was super excited when I came across this recipe from Chef Robert Martin.  It has the perfect texture of regular fried chicken-crispy on the outside tender on the inside.

The taste is pretty close to conventional fried chicken and everyone in the house gave it a thumbs up. I even had to make another bag because they asked for more. :-)

Watch me make the recipe here…

Fried Chicken

by Brown Vegan

Keywords: fry entree vegan vegetarian

Ingredients (Serves 4)

• Two 10-ounce packages frozen Gardein Chick’n Scallopini, defrosted
• 1 1/2 cups organic, unbleached, all-purpose flour
• 1 tablespoon blackening spice or Chef Paul Prudhomme’s Blackened Redfish Magic
• 1 tablespoon garlic powder
• 1 tablespoon Old Bay Seasoning
• 1 tablespoon onion powder
• 2 tablespoons kosher salt
• 1 package spring roll wrappers (rice paper)
• 2 cups cashew cream
• 3 tablespoons Tabasco sauce
• High-heat oil such as safflower or grapeseed oil, as needed (maximum 2 cups)

Instructions

Preparation

It is important to prepare all the ingredients and have them ready to go before you start the cooking. In a medium bowl, mix together the flour, blackening spice, garlic powder, Old Bay Seasoning, onion powder, and salt until well incorporated. In a separate bowl, mix the cashew cream and the Tabasco sauce and set aside. Roll each Gardein Chick’n fillet into a ball and then shape it into a 1-inch-thick, oval patty. Place the 8 patties on a plate and set aside.

Put the “skin” on the Chick’n:

Select a dish or pan that is large enough for the rice paper to lie flat inside. Inspect each rice paper carefully and discard any sheets that have holes or cuts. Add about 1 cup of very warm water to the dish or pan and soak 1 sheet of rice paper for about 20 seconds, or until the paper has softened but has not become completely soft.

Place the rice paper on a cutting board and rub it gently with your wet hands to flatten it and work in more water. Place the Gardein patty on the rice paper, slightly below the center, working from the edge closest to you. Pick up the edge closest to you and fold the rice paper up and over the patty. Fold the right and left sides toward the center. Working from the edge closest to you, gently roll up the patty burrito style.

Repeat the process with the remaining patties. Lightly dust a baking sheet with a bit of the seasoned flour. Roll a patty in the flour, then in the cashew cream, and then dredge it again in the seasoned flour. Place it on the floured baking sheet. Repeat the process with the remaining patties.

A cast-iron skillet performs best for frying Chick’n, but if you don’t have one, use a heavy-bottomed pan with sides that are at least 3 inches high. Pour enough oil into the pan to come halfway up the side of the Chick’n patty. Heat the oil over medium heat until it looks thin like water and shimmers. Using metal tongs, panfry 4 patties at one time, for about 2½ minutes per side. Do not turn the patties more than once. Transfer the fried patties to a baking sheet fitted with a wire rack or lined with paper towels. Repeat the frying process with the remaining patties.

Serve hot and crisp.

Powered by Recipage

Additional info:

Here's what the Gardein chicken fillets look like....

*Gardein is a very popular brand of vegan chicken and most grocery chains carry their products.

*You don't have to wrap your chicken in rice paper but it does make it nice and crispy. You can find rice paper in the international section of your grocery store.

*I made my own nut butter by blending together 2 cups of cashews and 1/3 cup of soy milk. 

*I only used 1 cup of flour for the batter and that was plenty.

*I skipped the 1 tablespoon of blackening spice because I didn't have any

*The chicken is best served hot

*Here's the mac n cheese recipe I used

This recipe is from Chef Roberto Martin, who just released a new vegan cookbook, Vegan Cooking for Carnivores. Martin told the Today show that he never experimented with vegan cooking until Ellen hired him. He just took all of Ellen & Portia de Rossi's favorite meals and replaced the dairy and meat with vegan alternatives.  This is the best way to approach vegan cooking. :-)

Let me know what you think when you try this recipe. :-)

Song Playing While I Cooked...

Zapp & Roger-More Bounce to the Ounce