If you’d like to make your own tempeh “bacon” to use in TLT wraps or as a side for tofu scrambles and such, here’s an easy and tasty way to do it. Prepared products like Fakin’ Bacon) are good, but this DIY version of tempeh bacon allows you to control the flavor and tweak it to your liking. You’ll need just a few ingredients to make tempeh — and lots of other things — taste like bacon. Tempeh bacon, lettuce, and tomato wraps are perfect for a portable lunch or a light dinner.
You’ll find liquid smoke and barbecue seasoning in the spice section of well-stocked supermarket. There’s often a section of barbecue seasonings. Check labels carefully; they’re not all vegan! more→
Today’s Monday Menu features Sweet-and-Sour Stir-Fried Vegetables with Seitan or Tempeh.This sweet-and-sour stir-fry, featuring high-protein seitan or tempeh along with colorful vegetables and pineapple, has several steps but can be made easily and at a leisurely pace. Best of all, it results in a delicious and nourishing meal. It’s especially good served over bean-thread noodles or Asian brown rice vermicelli, but soba or udon work well, too. Long-grain brown rice and brown basmati rice are good choices as well. more→
Here’s a clever way to turn quinoa into tasty crispy crumbs. They pack more nutrition than breadcrumbs and are naturally gluten-free. Bake up a batch and you’ll see why we love to have them on hand. These are easy to make in just a few steps:
1 Cook quinoa as usual — combine 2 cups of water in 1 cup quinoa in a medium saucepan. Bring it to a rapid simmer, lower the heat and cook for 15 minutes, or until the water is absorbed. For more flavor you can add a vegan bouillon cube to the water or use vegetable broth instead. more→
Carne asada fries exemplify how an offbeat local food trend takes off and goes national. An odd combination of french fries, avocado, sour cream, and in its original form, strip steak, this dish originated in San Diego in the 1990s and soon became a standard in casual Mexican restaurants in the American Southwest. Now it’s on the menu in such eateries nationwide. I first had vegan carne asada fries at Mexican Radio in Hudson, NY, and understood why this hearty dish took off. How great that it can be made with seitan instead of meat! You can also use another meat substitute like jackfruit. more→
A few months ago, we asked VegKitchen readers to cast their vote for author, animal advocate, educator, and all-around amazing woman Victoria Moran in PETA’s annual Sexiest Vegan Over 50 contest. And what do you know (but no surprise to us), she won! To find out more about her latest venture and adventures since, we sat down for this virtual interview with Victoria.
VegKitchen: You’ve accomplished so much within and outside of the vegan realm, with your many published books, the Vegan Academy, and your latest feat of having been named PETA’s Sexiest Vegan over 50 in the female category. How has having this title benefited your other endeavors, and what do you hope to accomplish with this platform? more→
When the weather is cool, I find I need to find ways to entice myself to eat salads. One way that seems to do the trick is to add a warm or hot element to cool greens. This sizzling salad features tofu that’s been cooked in tasty teriyaki sauce. Edamame (fresh green soybeans) and cashews add even more protein and a lot of flavor. For me, this is a winter favorite! Photos by Evan Atlas. more→
Today, January 18, 2017 is Global Pulse Day, a worldwide event building on the movement that began with 2016’s International Year of Pulses. The UN’s Food and Agriculture Organization (FAO) wants to inspire us all a fresh look at a group of ancient food crops known more commonly as legumes. Get in on the global action with hashtags #GlobalPulseDay and #LovePulses if you want to share this or your own posts on social media! more→
Many of the “energy balls” recipes you’ll find require a machine and/or lots of ingredients. These crunchy granola-peanut butter energy balls require neither. Readymade granola provides several healthy ingredients in one mix (oats, nuts, dried fruits, and sometimes seeds). Since I’m always looking for ways to incorporate healthy maca powder in food I like to add some to these for an extra boost. more→