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In the past few weeks there have been many post from people mentioning the extreme heat they are dealing with in certain parts of the world. Here in Seattle on any given day the temperature will go from 50 … Continue reading
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Pie can be such a wonderful comfort food and I have never met one I didn’t like but I have not had much experience making them. Awhile back I purchased two frozen vegan pie crusts with pie making on … Continue reading
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For the little vegans birthday we were baking two cakes and she got to choose one of them. She challenged me to make a Cookies and Cream cake. Why a challenge? Because I am probably one of the few people … Continue reading
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After reading about jackfruit I had to give it a try and this is what I came up with. There is more information on the recipes for the different layers just follow the links. If you opted not to … Continue reading
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It was taco night with an Asian flair at the DFV house so I needed a salsa to top them that fit the theme. This is really light and tasty. Some other ideas to use it for is on … Continue reading
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Last month I watched Melisser Elliott’s (from The Urban Housewife) video on Jackfruit Carnitas. Despite the fact that I have never cared for carnitas or verde sauce the idea was very appealing to me. I spoke to friends that had … Continue reading
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A friend of mine made an Asian spin on a taco where he used broccoli slaw instead of lettuce and a spicy peanut vinaigrette over the top. His idea inspired my Korean Sesame BBQ Sauce Jackfruit Tacos but I … Continue reading
Mommy and the Little Vegan are off for a girls trip. We will be back in a week to share more vegan dishes. Maybe Felipe will be inspired while we are gone and post a new recipe. See you all soon. Thanks for the support. On a side note, we are almost to 500 likes on Facebook and have followers on 6 of the 7 continents. Anyone know somebody they can share us with on Antarctica?
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As so many of my recipes start out, I bought some vegan chorizo and wanted to something different with it. Exploring recipes including eggs and potatoes lead me to the idea of quiche, which lead to hash brown quiche … Continue reading
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This was one of those nights where I had one ingredient that I really wanted to use (lemon thyme) and created the meal completely around it. It turned out creamy lemony good! I served it with Sun Dried Tomato and Caper Pilaf which complemented the tangy lemon sauce well.
juice of two large lemons (about 1/3 cup)
1 tsp Vegetarian Better Than Bouillon No Chicken Base
1 tbsp yellow miso
1 tbsp nutritional yeast
water
1 tbsp olive oil
1 small yellow onion diced
1 clove garlic pressed
1/4 tsp fresh lemon thyme
1/4 tsp dry oregano
3 basil leaves chopped (about 1/2 tbsp)
8 oz Gardein Chicken less Strips
2 tbsp flour
12 oz frozen artichoke hearts defrosted
1/2 cup cashew cream
1 cup frozen peas defrosted
Lemon Pepper (optional)
In a 1 cup measure cup mix lemon juice, better than bouillon, miso, and nutritional yeast. Add water to mix so it equals 1 cup and mix well. Set aside. Over medium/low heat saute onion, garlic, thyme, oregano, and basil in oil until onion are translucent. Add Gardein and artichokes. Saute for 5 minutes. Add flour and mix in well. Saute for another 5 minutes. Slowly mix in water mixture. Cook for 5 more minutes. Stir in cashew cream. Gently stir in peas and cook for 5 minutes on low. Serve with fresh ground lemon pepper.
Don't Fear the Vegan 