Tuesday, September 30, 2014

Sweet Potato, Pepper, Kale, and Chickpea Tacos


Tacos, burritos, and quesadillas are such easy meal ideas. Thank goodness they exist! As long as you have veggies in your fridge, beans in your pantry, and tortillas wherever you keep them, then you're good to go. We like to stock up on tortillas when they're on sale and toss them in the freezer. My only qualm with tacos, burritos, quesadillas, and the like, is that the tortillas can be kinda expensive!


I was trying to clean out the fridge with this meal a little bit, so there are lots of goodies in here. I'm realizing that coleslaw features a lot in our meals on the blog but truth be told we don't actually eat it all that much. Funny! 


Mmmm roasted sweet potatoes are just awesome! They're truly the perfect addition to any meal or jumping off point. We've used roasted sweet potatoes a couple times in the past. For example, here and here. I feel like there're probably more but I cannot remember :S


These are kinda big tacos because we used large tortillas but you could easily make them more manageable by using small tortillas. 

Sweet Potato, Pepper, Kale, and Chickpea Tacos

Ingredients for Taco Filling
6-8 large tortillas
1 tbsp + 2 tsp olive oil
1-2 sweet potatoes, cubed
2 bell peppers, sliced thinly
1 sweet onion, chopped or thinly sliced
½ cup kale, finely chopped
1 can chickpeas, drained and rinsed
1 tsp salt
1 ½ tsp pepper
1 tsp paprika
½ tsp cumin

Ingredients for Coleslaw
½ bag of coleslaw
3 heaping tbsp of Veganaise
1 tbsp of lemon juice (or more), preferably fresh
salt, pepper

Directions
Preheat oven to 400 degrees F. Place chopped sweet potatoes in a bowl and coat with 1 tbsp olive oil plus salt and pepper. Place in preheated oven and roast for 25-30 mins. But just keep an eye on them because truth be told I can’t remember the exact timing. They should be soft and golden-looking. You could always place the sweet potatoes in the oven first and then proceed to prep the rest of the ingredients.

Heat pan over medium heat. Once heated, add olive oil to pan followed by onion. Allow onion to brown lightly, about 5-6 mins. Add peppers and cook for 4-5 mins then add chickpeas and kale, season with salt, pepper, and spices. Stir all the ingredients and cook for another minute or two. The sweet potatoes might be done at this time and then that would be great timing. If they’re not just keep the pan on low heat until they are done.

Mix the ingredients for the coleslaw together in a medium-sized bowl until everything is evenly coated.

To warm the tortillas you could place them in the microwave with a damp cloth overtop or if you have a Panini press, like us, then you can pop them in there for a few seconds – not too long or they’ll be too crisp.
  
Assemble your tacos, add any toppings you like, and dig in!




Monday, August 25, 2014

Cheezy, Tomato-y Pasta with Corn, Peppers, and Black Beans + our 300th post!


HellOOooo to everyone on this bright Monday morning/afternoon (sorry if it isn't bright where you are)! I can hardly believe it, but this post marks our 300th post on Kitchen Grrrls! Wow!!! Thank you to everyone who has read our blog and contributed positively to it! It feels pretty good to have 300 posts. 

Food blogging has been a really fun and even rewarding experience. While we may not always post as regularly as we'd like, I hope to continue blogging as long as we can. We've come a long way I'd say and I hope that we can keep improving and creating a positive, chill place where you can find yummy vegan recipes. We don't take ourselves too seriously and I hope that's something that adds to the experience of reading our blog. I sure appreciate this space for the opportunity it has provided me to share quality time with my sister baking, cooking, and eating together. I'm so glad that we started way back in 2010! You rock Caitlin!!!

Thanks again to everyone! You're all Kitchen Grrrls!

Now to the food!

This right here is one pot magic! With the use of a single pot you can create a delicious, satisfying meal for all to enjoy. Only thing is, it's not a never-ending pot of pasta.


I really loved this pasta and it was super simple to make. It's got great flavour and lots of goodies plus the cheezy, tomato goodness puts it over the top! You'll thank yourself for making this dish! There's nothing better than a pasta dish you feel good about and that didn't take you forever to make, not that pasta dishes generally take that long. Let's put it this way, I don't think there are many that would turn this dish down. 


Cheezy, Tomato-y Pasta with Corn, Peppers, and Black Beans
Adapted from The Wholesome Dish

Ingredients
One box/bag of pasta; ww, gf, reg – I think rotini is best, though, because the cheezy, saucy goodness gets caught in the grooves
1 medium or large bell pepper, thinly sliced
1 medium sweet onion, thinly sliced
2 cups frozen or fresh corn
¼ - ½ cup of your favourite salsa
1 tbsp Spanish paprika
1 ½ tsp cumin
½ tsp dried oregano
1 tsp chili powder
¼ tsp chipotle chili powder
¼ tsp ground cayenne pepper
½ tsp garlic powder
½ tsp salt
½ tsp ground black pepper
4 cups vegetable broth – 2 tsp Better than Bouillon + 4 cups boiling water
1 can of black beans, rinsed and drained
½ bag pepper jack Daiya cheese, or favourite flavour

Directions
Add everything except the black beans and cheese to a large pot. Stir it around, put a lid on it, and bring to a boil.

Reduce the heat to medium-low and cover, stirring occasionally. You want some liquid at the bottom.

Remove from the heat and add the beans and cheeze. Give a nice stir to everything and make sure the cheese has melted. Put the pot back on the stove but don’t turn the element on, and stir until the beans are heated through.



Thursday, August 21, 2014

Vegan Banana Split Sundaes


Goodness gracious me! How this summer has just flown by!!! Has it also flown for you, too?

We've barely had any time to upload posts to Kitchen Grrrls and I must admit I've been missing it quite a bit!


We made Banana Split Sundaes at the beginning of Summer and I thought it was high time we got the pictures on here before Summer is over!

Gee, I sure do love ice cream when it's dressed to the nines and this sundae definitely was! Crumbled oreos, chopped strawberries, chopped Dandies, sprinkles, and don't forget that split banana! So delish!! I used chocolate So Delicious non-dairy frozen dessert (the soy milk kind).


I like to think of Caitlin's sundae as a modern banana split. It's got that subtle base with added pops of colour. And it's very much about the clean lines. Caitlin touts Tofutti ice cream as the creamiest of the vegan ice creams we've tried, especially the vanilla flavour. I, however, am undecided.

During a recent trip to Wegman's we picked up a Turtle Trails and Mocha Almond Fudge from So Delicious (also the soy milk variety) and they are indeed so delicious!

Possible Toppings:
Oreo/Newman O Crumbles
Seasonal Fresh Fruit - like peaches!!
Chopped Nuts
Sprinkles - multi-coloured or chocolate
Chopped Dandies
Chocolate or Caramel Sauce
Shredded Coconut
Graham Cracker Crumbles
Melted Peanut Butter
anything that makes your heart content!!!

Do you like making sundaes or do you prefer cones? You could always dip the top of the cone in a bowl full of toppings and hope something sticks, haha!

Tuesday, July 22, 2014

Jamaican Yuca Shepherd's Pie from Veganomicon


The filling to this shepherd's pie is awesome. It's sweet, creamy, and wonderfully flavourful. In fact next time we make it, we'll just make the filling.


Yuca is really tasty but it's too fibrous! When we made this we didn't know how fibrous it was until it was too late and we were pulling bits of yuca fibres out of our mouths. Gross visual, I know.


From my understanding you have to go to a lot of trouble (i.e. using a potato ricer) to break down the fibres and I just don't think I have it in me to do that. Haha. So, I'll enjoy this shepherd's pie without the topping because wow is it good!

The recipe calls for 2 Scotch bonnet peppers but we used the deliciously amazing hot sauce from a local vegan eatery One Love Vegetarian.  

The recipe can be found on page 157 in Veganomicon.

Sunday, July 20, 2014

Lentil Potato Pot Pie


Don't you just hate when you start making a dish when you're under the impression that you still have a certain ingredient/bakeware/time-frame to work with only to realize halfway through the cooking process that that was all an illusion? Or is that only me?

I can be the fly-by-the-seat-of-my-pants kinda person sometimes, well at least in the kitchen.


I thought we had ramekins when I started making this pie but realized, after having pretty much finished everything, that ramekins were no where to be found. So, instead I made one gigantic ramekin. Haha, well I used a casserole dish and made a pot pie instead of individual pies. 


So, no bottom crust on this pie. Maybe it's just me but I think I'd have preferred if there was a bottom crust ya know to make it a real pie not a pot pie. I wasn't working with a lot of time either so I didn't have time to make extra dough. This dish may not have been as fully realized as I had hoped at the outset but there's one thing that is for sure and it's that this pie was delicious! Super flavourful and oh so satisfying! I will definitely be remaking it, however, I can't be sure which form it will take next ;)

Lentil Potato Pot Pie

Adapted from Spabettie

Ingredients
1 cup of red lentils, picked through and rinsed
3 ½ cups broth, 1 tbsp Better than Bouillon + warm water
1 inch fresh ginger, peeled and grated fine
2 tsp cumin
2 tsp garlic powder
2 tsp curry powder
1 tsp ground coriander
2 tsp paprika
1 tbsp olive oil
2 yellow fleshed potato, peeled and cubed or scrubbed, washed, and cubed
2 garlic cloves, minced
1 sweet onion, diced
1 cup tomato sauce
4 tbsp nutritional yeast
salt, pepper to taste

Halve this crust recipe or this one

Directions
Prepare dough according to instructions.

Combine lentils and broth in a large pot and bring to a boil. Once, boiling add ginger, cumin, garlic powder, curry powder, and paprika. Reduce heat to medium-low and cover. Simmer for 45 mins, stirring occasionally, until liquid is absorbed. 

In a medium frying pan, heat olive oil on medium heat. Once the pan is heated, add onion and garlic, cook until onion is translucent. Add potatoes and cook until browned. Add tomato sauce, salt, pepper, and nutritional yeast. Reduce heat to medium low and cook for 25 mins or until potatoes are cooked through.

Preheat oven to 350F.

Combine the ingredients in the pan to the pot with the cooked lentils. Mix everything together and place in a casserole dish. Roll out roll dough and place it on top of the casserole, add slits to vent. Brush a little olive oil on top. Place in the oven for 25-35 mins or until crust is browned.

Wednesday, July 9, 2014

Sweet Potato and Tofu Burgers with Super Simple Slaw



I love making homemade veggie burgers. They always seem so wholesome and they're definitely satisfying. You can really do so much with homemade veggie burgers. There are tons of possibilities.  


In the past we've made veggie burgers using a variety of different legumes and veggies but never before have we incorporated tofu. You can make the tofu as conspicuous or inconspicuous as you'd like depending on how fine you crumble the tofu block.


You could interchange the sweet potato for butternut squash and the carrot for parsnip, if you so desire. I haven't tried those yet with this recipe but I'm sure they'd be good. 

I added a super simple slaw to the top of the burgers. I love serving coleslaw with burgers - it's so summery too! This is a fairly lightly dressed coleslaw so you can increase the amounts if you prefer more dressing.


Sweet and (a little) Smoky Veggie Burgers

Ingredients

1 block of tofu, crumbled
1 sweet potato, baked (flesh only) or peeled, cubed, boiled, and mashed
1 sweet onion, diced fine
2 cloves of garlic, minced
¼ cup oats (or certified gf oats)
¼ cup nutritional yeast
1 carrot, peeled and grated
¼ tsp chipotle powder
½ tsp cumin
1 tbsp paprika
1 tsp molasses
1 tsp agave
1 tsp garlic powder
1-2 tsp soy sauce
drop of liquid smoke
pepper to taste

Directions

Preheat oven to 400° F.

Combine all ingredients in a large bowl. I boiled my sweet potato in a large pot and so I just used that pot to mix all of my ingredients together. If you find the mixture is too wet, add more oats but if you find it is too dry, add another carrot or more agave/molasses/soy sauce or a sprinkling of water.

Once everything is well combined, line a baking sheet with parchment paper. Form the mixture into patties and line the baking sheet, place in the fridge for 15 to 20 mins. After resting in the fridge, remove soon-to-be-burgers from the fridge and brush a little olive oil on each side of the patty. I brushed the oil on one side then flipped the patties gently and coated the other side.

Bake for 25-30 minutes, flipping at the halfway mark (approx.. 15mins). The burgers should nicely golden when done. Let them rest for 5 minutes before serving/assembling your burger.



Super Simple Slaw

Ingredients
4-5 cups shredded cabbage, or coleslaw mix
1-2 tbsp vegan mayonnaise
1 tsp agave syrup
2 tsp lemon juice
salt and pepper to taste

Directions
Dump the cabbage in a large bowl, add the ingredients, and mix about until everything is evenly coated.

Wednesday, June 25, 2014

Vegan Tortilla Pie


Things got a little "golden brown" (as my grandad likes to call burnt things) in the kitchen the other day. This tortilla pie was a lesson in broiling and more specifically a lesson in what not to do when broiling i.e. start reading an in-depth article online.


I just wanted to make the top a little golden because it just wasn't happening while baking at 400. Never ever leave the kitchen while cooking. It was only the smell that brought me back to my task of cooking. Luckily, things weren't too hairy and the char didn't really affect the flavour of the dish.


This tortilla pie was delish! I think it's only about three layers and that's about good enough for me. Plus, the dish I was assembling it in wouldn't have accommodated any more layers. This is a basic tortilla pie, you can always add more interesting ingredients and more layers if you want. It's yet another customizable dinner from the Kitchen Grrrls!



Vegan Tortilla Pie

Ingredients
4 whole wheat tortilla (GF tortillas for gluten-freers)
1 can of beans, strained and rinsed well (I used adzuki because that’s all we had at the time but definitely pinto or black beans are best)
300g of silken tofu, optional
1 cup salsa
2 tsp olive oil
2 red bell peppers, sliced thin
1 sweet onion, sliced thin
1 tsp paprika
¼ tsp garlic powder
½ tsp ground cumin
salt, pepper to taste
¾ cup corn, frozen or fresh
1 cup of Daiya Cheese shreds

Directions

Preheat oven to 400F.

Heat olive oil in a medium sauté pan, once heated add peppers and onion. Toss them about and then add paprika, garlic powder, cumin, salt, and pepper. Let them cook for 5-7 mins or until browned, stirring occasionally. Add corn and cook for another minute until everything is warm. Once the veggies are browned, turn off the heat and set the pan aside somewhere.  

In a medium bowl add the beans, salsa, and silken tofu, if using. I added the tofu because I had it hanging out in the fridge, wanted to get rid of it, and thought I’d give the dish a little extra protein. Mash everything together, you can make things as smooth or chunky as you’d like, just make sure all the ingredients are incorporated. Add a sprinkle of salt just in case the tofu mellowed out the flavour.

Let’s get stacking! Grease the bottom and sides of a round casserole dish. Place down a tortilla followed by the bean mixture then veggies and cheese. Continue this pattern until you no longer have any filling left. Finish with a tortilla on top and maybe a sprinkle of cheese if you’d like. Place in pre-heated oven with a lid on top or foil and bake for 30 minutes. Remove lid/foil and bake for another 10 mins.

Let cool before cutting and serving.

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