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Tikil Gomen (Ethiopian Cabbage and Potatoes)

20 Dec

One of my favorite types of food is Ethiopian (check out my recipe for Ethiopian Chickpea Salad). This veg-friendly cuisine offers a variety of dishes to choose from and one of my favorites is Tikil Gomen. Tikil Gomen (Cabbage and Potatoes) is a type of wat that is commonly consumed by being scooped up with a piece of injera, a sourdough flatbread somewhat similar to a tortilla. If you are fortunate enough to live in a city with an Ethiopian restaurant or store, you will likely be able to order some injera to take home so you can eat your homemade Tikil Gomen in style. Otherwise, don’t worry, I won’t judge you for eating this delicious dish with a trusty old fork.

A star ingredient, cabbage, is a cruciferous vegetable that is a good source of dietary fiber, folate, and vitamins B6, C and K (source). Check out the benefits of potatoes and carrots.

Tikil Gomen (Ethiopian Cabbage and Potatoes)

Tikil Gomen (Ethiopian Cabbage and Potatoes)

4-6 tablespoons olive oil
8 yellow baby potatoes, scrubbed and quartered
3 medium carrots, peeled and sliced
1 (10-ounce) bag shredded green cabbage
1/2 cup white onion, chopped
2 large cloves garlic, minced
2 teaspoons salt
1/2 teaspoon grated fresh ginger
1/2 teaspoon turmeric

Heat olive oil in a large pot over medium heat. Add potatoes; stir, cover and cook for 5 minutes.

Add carrots; stir, cover and cook for an additional 5 minutes.

Add cabbage and onion; stir, cover and cook for an additional 5 minutes.

Add garlic, salt, ginger and turmeric; stir, cover and cook for a final 5 minutes.

Allow to cool slightly before serving.

Product Review and Recipe: Ariven Imperial Rice

24 Feb

Ariven PlanetHaving been concerned for animal welfare from an early age, Adiphen Bose also noticed the connection between the large amounts of unused land and the staggering amount of people whom were starving in Southern India. These realizations gave Bose a vision, and from it, Ariven Planet was born. Ariven Planet benefits both human and non-human animals by creating sustainable animal sanctuaries that provide quality food for people, with a portion of harvests being used to feed the hungry.

Operating on three main business principles, the folks at Ariven Planet focus on 1) “A purpose beyond profit” 2) “A belief that businesses should do no harm, yet benefit all” and 3) “A dedication to health-minded sustainability.” Without the use of GMOs, chemicals and pesticides, in addition to the use of recyclable and biodegradable packaging, Ariven Planet lives up to its promise (source).

Ariven Imperial RiceAriven Planet currently sells coffee, tea, and rice, and is proud to be the first to bring the Royal Heirloom Rice of India to the United States. Needless to say, I am glad they did! Their Ariven Imperial Rice is like no rice I have ever had before. Having followed the preparation directions exactly, the result was perfectly cooked, plump rice. Though there was a little excess water in the bottom of the pan, it was easily drained and ensured that the rice was moist. The resulting light, fluffy grains impart a nice, slightly sweet yet mild flavor and are a rich source of B vitamins. These precious little pillows could surely be used in both sweet and savory dishes and are excellent for soaking up a variety of saucy toppings. I highly recommend Ariven Imperial Rice and am happy to offer a 15% off coupon code BETHECHANGE108 towards their online store.

For your eating pleasure, below is a recipe for Mushroom Mutter Masala to eat atop this rice. Enjoy!

Mushroom Mutter Masala

Mushroom Mutter Masala

2 cups Ariven Imperial Rice, prepared
2 tablespoons olive oil
1 (16-ounce) package sliced white button mushrooms
1 tablespoon garam masala powder
1 (1-inch) piece fresh ginger, peeled and grated
1 large clove garlic, peeled and minced
1 teaspoon salt
1-1/2 cups frozen peas, thawed
1 (13.5-ounce) can coconut milk
2 (8-ounce) cans tomato paste*
1 cup vegetable broth

Heat oil in a 4-quart pot over medium heat. Add mushrooms and cook for 5 minutes, or until tender.

Add garam masala, ginger, garlic and salt to the pot, cooking and stirring for an additional minute.

Place remaining ingredients in the pot and continue to cook and stir until combined and heated through.

Serve over prepared rice.

* Should you prefer less tomato paste, simply use 1 (8-ounce) can tomato paste and decrease your vegetable broth amount to 1/2 cup.

Ariven Imperial Rice


NOTE: The product noted above was a free sample provided by Ariven Planet, which has no affiliation with Vegan Food Addict. The views and opinions expressed herein are solely that of Vegan Food Addict and do not necessarily reflect that of others.

Curried Chick’n Salad with Roasted Pine Nuts and Dried Cranberries

12 Jul

Introducing…Anne Marie!

Anne Marie (bootiemcgee) is a fellow vegan food addict who has been vegan since 2008. As a personal trainer with a master’s degree in public health, she brings to the table an additional perspective on food and the health knowledge to back it up. Please welcome Anne Marie to the Vegan Food Addict team and check out her version of Curried Chick’n Salad below!

Chik'n Curry Salad on Toast

Curried Chick’n Salad with Roasted Pine Nuts and Dried Cranberries

10 ounces of your favorite chicken substitute, shredded or chopped into 1/2 inch cubes (I recommend Gardein Chick’n Scallopini or Gardein Chick’n Strips) (can also use extra firm tofu, well-drained, patted dry and cubed)
3-5 tablespoons vegan mayonnaise
1/4 cup water
1 large stalk celery, diced
1/4 cup dried cranberries, chopped
1/4 cup pine nuts or other nut of choice, roughly chopped and pan-toasted
1-1/2 teaspoons sugar or sweetener of choice
1-1/2 tablespoons high-temperature oil (i.e. refined coconut oil or vegetable oil)
1/2 teaspoon ground ginger
1/2 teaspoon ground fenugreek
1-1/2 teaspoons yellow curry powder
1/2-1 teaspoon dried cayenne pepper (depending on how spicy you like it)
1/2 teaspoon cumin seeds (use ground if you don’t have the seeds)
1/2 teaspoon coriander seeds (use ground if you don’t have the seeds)

Add oil to a pan in a dollop (don’t spread it out) and turn heat to medium.

When oil is hot, add cumin seeds, coriander seeds, fenugreek, turmeric, ginger, and curry powder to the oil, and toast spices for 1 minute (don’t allow to burn, take pan off of heat if spices start to burn, and turn heat down).

Add your shredded or diced mock-chicken, or tofu to the pan, stir or toss to coat with spices.

Add sugar to the pan, then add the water, stir well and cover to allow the spices and water to absorb, about 2 minutes. Then, taste and add some salt to your liking.

Remove lid and turn up heat to high, allowing the protein to caramelize on some surfaces.

Remove from heat, transfer to a bowl and chill in either the freezer or the fridge depending on your time schedule (don’t let it freeze, you just want it cold).

Once chilled, add the celery, cranberries, nuts and mayonnaise by the tablespoon, adding more based on your preference of creaminess, mixing well, and adding salt and cayenne pepper to taste.

Serve on toasted bread or crackers, or wrap up in crisp lettuce. Bon Apetit!

Smoky Hoppin’ Jane

30 Dec

Let your first meal of the New Year be filled with foods that are said to bring good luck.

Commonly consumed in the Southern United States, Hoppin’ John is centered around black-eyed peas, which symbolize coins and are thought to bring prosperity. The black-eyed pea, a legume and subspecies of the cowpea, provides various vitamins and minerals. These beans are a very good source of Dietary Fiber, Folate and Manganese, and are a good source of Copper, Iron, Magnesium, Phosphorus, Protein and Thiamin (source).

This recipe, which I like to call Smoky Hoppin’ Jane, is healthier than the original but without sacrificing flavor. Traditionally served alongside greens, this dish is enhanced with the addition of collards, which symbolize dollars due to their green leaves. If that doesn’t provide enough luck and prosperity for you, serve with a piece of cornbread, and this Hoppin’ Jane will be the perfect New Year’s meal.

Smoky Hoppin' Jane

Smoky Hoppin’ Jane

1 cup uncooked black-eyed peas
3 cups water
2 bunches fresh collard greens, rinsed well
3 cups vegetable broth
1 cup white onion, chopped
8-10 slices tofaken, chopped (recipe here)
1 bay leaf
1/2 teaspoon liquid smoke
1/4 teaspoon salt
pepper to taste
2 cups steamed brown rice

Soak black-eyed peas in 3 cups water overnight or during the day for 12-14 hours. Drain and rinse peas.

Meanwhile, rinse collard greens thoroughly and discard any wilted or discolored pieces. Tear the leaves away from their rigid stems and squeeze to remove excess water. Stack leaves on top of each other and roll into a log. Slice into 1/2-inch strips.

Place greens in a large pot along with soaked peas, vegetable broth, onion, tofaken, bay leaf, liquid smoke, salt and pepper. Bring to a boil over high heat then reduce heat to low and simmer, stirring occasionally for 45 minutes, or until beans are tender. Remove from heat and discard bay leaf. Serve over rice.

Garlicky Mashed Potato and Stuffing Pierogi

17 Nov

Thanksgiving should bring with it the requirement for stretchy pants as it never fails…you finish your Thanksgiving meal and your pants are über tight from the mass amount of food you just ate. You then find a cozy place to rest while the uncomfortable feeling of fullness subsides. Why subject yourself to such torture? Because you’ve waited all year to eat this vast expanse of food, and this special day only comes once a year! Totally worth it!

With so many flavors and such a large variety of food, the gluttony that ensues during Thanksgiving is coupled with a time of thanks alongside loved ones. This holiday is a day that brings people together, and with it, compassion. Why not celebrate it by showing compassion for the turkeys and other animals? Below is a dish I created to encompass many people’s favorites: garlicky mashed potatoes and stuffing, enveloped in a fresh pasta shell, then drizzled with a savory brown gravy.

Pierogi are traditionally boiled, then baked or fried in butter and onions. To save you some work, however, I’ve just included the boiling step as they are delicious as is! If you want to fry them up after boiling, feel free to do so as this would contribute an added dimension of flavor. These pierogi are worth the time and they freeze well if you want to prepare them in advance.

Thanksgiving Pierogi

Garlicky Mashed Potato and Stuffing Pierogi
Yields 60-65 pierogi

4 cups all-purpose flour
1 teaspoon salt
1/3 cup non-dairy sour cream
1 tablespoon olive oil
1 cup + 1-2 tablespoons water

2 peeled and cubed russet potatoes
3/4 cup vegetable broth
1-1/2 teaspoons garlic salt
1-1/2 cups unflavored dry stuffing mix
2 tablespoons olive oil
1/2 cup chopped celery
1/2 cup chopped white onion
1 cup chopped mushrooms
1 teaspoon dried rubbed sage
1/2 teaspoon dried rosemary
1/4 teaspoon dried thyme

2 teaspoons olive oil
1 clove garlic, minced
6 tablespoons all-purpose flour
2 cups vegetable broth
1/2 cup regular unsweetened almond milk
1/3 cup soy sauce
1 teaspoon red wine vinegar

For the dough, mix together flour and salt in a bowl; set aside. In a separate large bowl combine sour cream and olive oil; beat until thoroughly incorporated. Add dry ingredients and stir until mixture becomes crumbly. Slowly add water, 1 cup, then 1 tablespoon at a time, and stir just until mixture comes together into a non-sticky ball.

On a lightly floured work surface, knead dough until elastic and slightly firm, approximately 5 minutes. Cover with plastic wrap and allow to rest for 30 minutes while preparing the filling.

For the filling, place cubed potatoes in a large pot of water. Bring to a boil over high heat and cook for 15-20 minutes, or until potatoes are tender when pierced with a fork. Drain, discarding water.

In a large bowl, combine cooked potatoes, vegetable broth and garlic salt, mashing until smooth. Fold in dried stuffing and set aside.

Heat olive oil in a frying pan over medium heat. Add celery and onion, and cook for 5 minutes. Add mushrooms, sage, rosemary and thyme, and continue cooking for an additional 5 minutes, or until vegetables are tender. Add to potato mixture and stir to combine; set aside.

On a clean, flat, lightly floured work surface, roll out dough until approximately 1/8-inch thick. Using a circular cookie cutter or drinking glass, cut out 3-inch circles. Place a tablespoon of filling into the center of each circle, allowing at least 1/2-inch of dough around. Moisten the outer edge of each circle with water, and fold dough in half over the filling. Using the rim of a glass or a fork, crimp the rounded edge of each circle to seal the pierogi.

For the gravy, heat olive oil in a saucepan over medium heat. Add garlic and cook, stirring frequently for 1 minute. Add flour and stir to form a roux; mixture will be dry and crumbly. Whisk in vegetable broth, almond milk, soy sauce, and vinegar and stir to combine. Bring to a boil then reduce heat to low, stirring continuously for 2-5 more minutes, or until gravy has thickened slightly. Remove from heat.

Bring a large pot of water and 1 teaspoon olive oil to a gentle boil over medium heat. Carefully slide the pierogi in and boil for 7-9 minutes, or until all pierogi float to the top. Remove pierogi with a slotted spoon and allow to cool slightly. Drizzle with gravy and serve.

NOTE: To freeze pierogi for future use, prepare a cookie sheet by covering with a piece of wax paper. Place pierogi 1-2 inches apart on cookie sheet and store in freezer for 15-20 minutes, or until solid. Store frozen pierogi in a sealed plastic bag in the freezer for up to 6 months.

Thanksgiving Pierogi

Tempeh Scaloppine with White Beans and Zucchini

21 Jul

As you’ve probably noticed, I’m a fan of zucchini. This versatile food is tasty in both sweet and savory dishes, and offers a great, crispy texture when fresh. Joining the spotlight is our friend tempeh, which I spoke about in my previous post. I thought, why not create a dish that would help you utilize your new-found knowledge of tempeh? This week’s recipe is an excellent protein-packed dish thanks to the use of both tempeh and white beans. At least 50 grams worth to give you a number!

Tempeh, White Bean & Zucchini Ragout

Tempeh Scaloppine with White Beans and Zucchini

1 (8-ounce) package fresh tempeh (or thawed if previously frozen)
1/3 cup all-purpose flour (or whole wheat)
2-4 tablespoons olive oil
1 cup zucchini, diced
1 (15.5-ounce) can cannellini or great northern beans, rinsed and drained
1 large clove garlic, minced
1 medium shallot, thinly sliced
3/4 – 1 cup vegetable broth
2 tablespoons dry sherry wine
2 tablespoons vegan buttery spread
1/2 teaspoon salt
fresh-cracked black pepper to taste

Using a steamer, cook tempeh for 15-20 minutes. Meanwhile, place flour in a bowl; set aside. Remove tempeh from steamer and cut into 1-inch cubes. Place into bowl of flour and toss to coat.

Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add tempeh and cook until golden brown on all sides, approximately 7-10 minutes, adding more oil if pan becomes dry. Remove tempeh from pan and drain on a paper towel-covered plate; set aside.

In the same pan, cook  zucchini, stirring occasionally, until crisp-tender, approximately 1 minute. Remove from pan and set aside.

Place garlic and shallot in pan along with vegetable broth, wine, buttery spread and salt. Whisk and cook for 1 minute. Add tempeh, zucchini and beans to the pan and continue to cook until coated and heated through. Add more salt to taste and garnish with fresh-cracked black pepper.

Cheesy Broccoli Rice Casserole with Chickpeas

3 Mar

Brown rice is a healthy grain to consume as it provides vitamins and minerals not prevalent in white rice. When compared, 1 cup of brown rice provides more than double the omega-6 fatty acids, fiber, magnesium, manganese, phosphorus and selenium than that of white rice (source and source). This is mostly due to the fact that brown rice still contains its bran and germ layers, which are rich in nutrients. With white rice, these layers are removed. Brown rice also provides energy, antioxidants, lowers cholesterol, and reduces your risk of heart disease, metabolic syndrome and type 2 diabetes. Read more about the various health benefits of brown rice here.

Soaking rice before cooking not only provides a fluffy final product, but also renders the rice more digestible and shortens cooking time. This can be convenient for those with busy lives due to the fact that the rice can soak while you’re out taking care of your daily duties, then, when you get home, you can proceed with cooking. For this recipe, however, should you find that you are super short on time, instant rice can be easily substituted. Simply prepare according to package directions and substitute vegetable broth for water.

Cheesy Broccoli Rice Casserole with Chickpeas

Cheesy Broccoli Rice Casserole with Chickpeas

1-1/2 cups uncooked long grain brown rice
3 cups warm water
1 quart vegetable broth (divided into 3 cups and 1 cup)
1 tablespoon olive oil
1/2 cup chopped white onion
3 cups chopped fresh broccoli
1/4 cup water
1 (15-ounce) can chickpeas, drained and rinsed
1 (8-ounce) container chive and garlic imitation cream cheese (I use Galaxy Nutritional Foods)
1 cup vegan shredded cheddar cheese, plus more for the top
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Soak rice in 3 cups warm water for 6-8 hours. Drain, rinse and place rice in a medium-size pot. Add 3 cups vegetable broth, bring to a boil over high heat, then reduce heat to low, cover, and simmer for 30 minutes. Keep covered, remove from heat and allow to rest for 10 minutes.

Preheat oven to 350º F. Lightly grease a 9” x 13” casserole dish and set aside.

Meanwhile, in a large, wide pot with lid, heat olive oil over medium heat. Add onion and broccoli and stir for 1 minute. Add ¼ cup water, cover and continue to cook for an additional 5 minutes or until broccoli and onion are tender. Do not remove the lid during this time as it will allow steam to escape. Remove pot from heat and add remaining ingredients, including cooked rice and remaining 1 cup vegetable broth, stirring to combine.

Spread mixture into prepared dish and sprinkle with extra vegan shredded cheese. Bake in preheated oven for 15-20 minutes or until cheese is melted.

NOTE: The cream cheese used in this recipe was a free sample provided by Galaxy Nutritional Foods, Inc. The views and opinions expressed herein are strictly my own and do not necessarily reflect that of others.

Smoky Baked Veggie Kabobs

14 Nov

I don’t know about you but I love marinated, baked vegetables. With the right marinade, kabobs can be absolutely delicious. As an added benefit, you are obtaining an abundance of vitamins and nutrients by consuming such a variety of foods. Completing these kabobs is tofu which provides added calcium and protein.

Smoky Baked Vegetable Kabobs

Smoky Baked Veggie Kabobs

1 (14-ounce) package firm tofu
1 medium red bell pepper
1 medium yellow bell pepper
1 medium yellow summer squash
1 medium zucchini
1/4 – 1/2 medium red onion (use sparingly as they can be strong)
1 (8-ounce) package sliced button mushrooms

1/4 cup olive oil
1/4 cup white cooking wine
2 tablespoons liquid aminos (or soy sauce)
1/2 teaspoon liquid smoke
1-1/2 teaspoons dried dill weed
2 large cloves garlic, minced
salt and pepper

Drain the tofu and wrap in a towel. Place a heavy item, such as a plate, on top and allow to sit for 15 minutes, pressing out the excess liquid.

Meanwhile, in a large bowl, combine marinade ingredients, stirring until combined.

Rinse peppers, squash and zucchini and cut into 2-inch pieces. Also cut onion and tofu into 2-inch pieces. Add all vegetables to the bowl with marinade and carefully stir to coat. Cover and place in the refrigerator, allowing to marinate 8 hours, or overnight.

Set the oven temperature to Broil. Meanwhile, thread the marinated vegetables onto metal skewers. Place on a jelly roll pan (basically a cookie sheet with 1-inch sides) and bake in preheated oven for 15-20 minutes, or until vegetables are cooked through and begin to blacken on the edges. Remove from oven and allow to cool before serving. Season to taste with salt and pepper.

Savory Quinoa with Corn and Peas

20 Aug

Though actually a seed, quinoa (pronounced keen-wha) is an ancient “grain” superfood. It is packed with antioxidants, fiber, iron and magnesium, and contains all nine essential amino acids, making it a complete protein. Quinoa is said to assist with cardiovascular health, reduce migraines, and help lower the risk of heart failure and type 2 diabetes. This delicious yet simple recipe provides all of the above health benefits and then some.

Quinoa with Corn and Peas

Savory Quinoa with Corn and Peas

1 cup uncooked quinoa
2 cups water
2 tablespoons vegan buttery spread
1 (1-ounce) package onion soup mix
1/3 cup frozen corn kernels
1/3 cup frozen peas

Combine quinoa, water, buttery spread and onion soup mix in a medium-size pot and bring to a boil over high heat. Add corn and peas, mixing to combine. Reduce heat to low, cover, and simmer for 22-25 minutes, or until liquid has absorbed and quinoa is fluffy.

Creamy Portobello Fettuccini Alfredo

9 Aug

As a youngin’ I used to always order Fettuccini Alfredo when going to an Italian restaurant. Nothing beat the cheesy creaminess of this dish and it was always so delicious when paired with garlic bread. I haven’t enjoyed anything even remotely close since going vegan, until now…my beloved Fettuccini Alfredo and I have been reunited!

Creamy Portobello Fettuccine Alfredo

Creamy Portobello Fettuccini Alfredo

1 (16-ounce) package fettuccini
1/4 cup vegan buttery spread
1 (8-ounce) package sliced baby bella mushrooms
1 large clove garlic, minced
1-1/2 cups unsweetened almond milk
1 tablespoon cornstarch (or arrowroot)
1-1/2 cups shredded vegan mozzarella cheese (I use Daiya)
1 cup chopped fresh curly leaf parsley
1-1/2 teaspoons salt
1/4 teaspoon ground black pepper

Cook fettuccini according to package directions. Drain and set aside.

Melt vegan buttery spread in a large pot over medium-high heat. Add garlic and mushrooms and cook until tender, stirring frequently, approximately 8-10 minutes. Drain garlic and mushrooms and set aside.

In a small bowl, whisk together almond milk and cornstarch until smooth. Add to the pot used to cook the pasta, and stir in the cheese, parsley, salt and pepper. Cook over medium heat, stirring often, until cheese melts and mixture is combined, approximately 5 minutes. Add the fettuccini and mushrooms, and mix until coated.

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