Vegan Chao & Chick'in Mac

Newest vegan cheese fancifies up macaroni and cheese dinner hour.

True story: I bought Field Roast's Coconut Herb Chao Slices at the Union Square Whole Foods in Chelsea. It survived 2 hour Megabus trip without becoming a bonafide mess. Impressive!
However, that's not the biggest surprise about their new line of fine quality cheeses.
Oh Field Roast. How many words does one vegan blogger have to say to express undying love? They just keep on making splendid products. For one, I'm pleasantly surprised that they've entered the vegan cheese foray, bringing forth artisan brilliance that rivals Treeline's prestige.
I applaud not using palm fruit oil or canola oil- great accomplishments in itself. I don't cook with either of those oils, but they're a constant ingredient stable in most convenient vegan cheeses. So Field Roast stepped right up to bat for coconut oil-- one of my favorites for its diversity. Coconut oil is so amazing Trader Joe's is having the toughest time keeping their organic version up to demand. To have coconut oil star as a feature ingredient in a "cheese," gives me the brightest smile. This cheese tastes wonderful! Black pepper notes add delicious melodic notes to thinly sliced coconutty tofu. I had a cold sandwich featuring Coconut Herb slices and it stood up to challenge. You know a vegan cheese is good vegan cheese when you can eat sans melted factor. Great on salads shredded up. Eat it with cinnamon apples.
On package eloquent statement reads: vegan coconut cheese alternately seasoned with fermented soy bean curd called Chao by the Vietnamese.... blending Asian and European heritages with Greek cheese maker and a family in Taiwan makes the Chao."
I loved this mission. Field Roast gives credit to all involved in what must be a tremendously long albeit valuable process. In the end, splendid vegan cheese born from unity brings high standards and integrated culture knowledge. 

Packaging is simply captivating.

Slices peel apart easily without crumbly breakage and no wax paper is needed between them.

One can never have too much macaroni & cheese. 
Pasta relishes creamy, beautifully crafted Chao and meaty Beyond Meat's Chickenless Strips offer. Balance between rich consistency, firm elbow macaroni, and chunky tenderness is a dinner for two. Although I used dried basil, fresh leaves would be wonderful addition. Basil dances along with black pepper serenade perfectly. 

Vegan Chao & Chick'in Mac

1 cup elbow macaroni
1/2 cup almond milk
2 tablespoon coconut oil
3 Field Roast Vegan Chao Coconut Herb slices
1/2 cup Beyond Meat Lightly Seasoned Chickenless Strips, diced
3 tablespoon nutritional yeast
1 teaspoon dried basil
1 teaspoon garlic
1/2 teaspoon salt
pinch of black pepper

Bring pasta to boil.
Lower heat and stir in almond milk, coconut oil, Chao slices, chickenless strips, and nutritional yeast.
Add basil, garlic, salt, and black pepper.
Turn off heat.
Serve.

A little extra basil never hurt.

One last closeup before devouring.

Vegan Cashew Cheese Pasta With Walnut Almond Meatballs

The most incredible "meatballs" to ever grace a pasta dish!

I adore the gratifying flavor and simplicity of making walnut meat and have been singing its praises to everyone- including disbelieving nonvegan and vegetarian friends.
As for making meatballs (my first time!), the story is quite uniquely different.
Walnuts have to be soaked. Enhanced with slivered almonds (also soaked) and rolled oats and instead of being raw (which is also just as seriously good!!!), walnut meat recipe is transformed into the most addictive meatballs. Pan fried to perfection, these amazing meatballs are great for pasta topping and sandwich filler with a delectable exterior crunch and inside contains a tender juiciness.

Vegan Cashew Cheese Pasta With Walnut Almond Meatballs Ingredients and Preparation

1 cup cooked pasta

Cashew Cheese

1 cup cashews, soaked
3 tablespoon nutritional yeast
2 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon white pepper

Puree all ingredients into a blender and set aside.

Walnut Almond Meatballs

1/2 cup walnuts, soaked
1/2 cup slivered almonds, soaked
1/4 cup rolled oats
2 teaspoon Liquid Braggs
2 teaspoon Italian seasonings
1 teaspoon minced garlic
1 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon black pepper

Grind walnuts and almonds together.
Mix remainder of ingredients into a blender.

Scoop out mixture (there will be large slivered almond pieces if you don't want these keep grinding).

Form into small balls.

In an inch of olive oil, place meatballs and cover.

Cook each side for 3-5 minutes.

Top cooked pasta with prepared cashew cheese and meatballs.

Sprinkle with Italian seasonings and enjoy!

Vegan Raw Walnut Meat Atop Brown Rice, Broccoli, & Avocado

Raw walnut meat easily heats up with a meal of brown rice, broccoli, & avocado covered in tahini!

I heard through the grapevine about this easy peasy creation called walnut meat- used aplenty in many raw vegan taco recipes.
My avid walnut lover radar went off, screaming, "this is right up your alley!"
Thanks to the Damy's site, it became reality with Italian seasonings and paprika adding flavorful depth to this deliciously unique "meat." Served on top of brown rice and broccoli, surrounded by a side of chopped avocado and drenched in tahini, when all mixed together, the savory creaminess of incredibly appealing components delivers mouthwatering satisfaction.
Every bite is heaven. 
This dish can easily serve two starving people.

Raw Walnut Meat Atop Brown Rice, Broccoli, & Avocado Ingredients and Preparation

Raw Walnut Meat

1 1/2 cup raw walnuts
1 teaspoon Italian seasonings
1 1/2 teaspoon cumin
1/4 teaspoon coriander
1 1/2 tablespoon Liquid Braggs
pinch of paprika

1 cup brown rice, cooked
1/2 cup broccoli, steamed
1 ripened avocado
1/3 cup tahini
1 teaspoon Italian seasonings

First grind walnuts, but keep them slightly chunky. Add remainder of ingredients & blend them together until they make a nice "meaty" texture.

Walnut meat scooped atop brown rice, broccoli, & avocado.

Pure tahini goes on last & a smidgeon of Italian seasonings for a splendid fulfilling meal.

Vegan Baked Lemon Gardein Chick'in

Baked lemon infused chick'in filets on a bed of ramen noodles & spinach.

Back in the chicken days- soooooo long ago at age 13, my family dinners occasionally featured fried greasy takeout buckets from That Must Not Be Named Colonel Sander's Murder Hut or from the grocery store deli once a week. Rarely had we actually baked this (which is considered "healthier").
Now I never was the biggest chicken fan. but the alternatives have been generally pleasing.
My salvation in disguise- Gardein once again became basis for perfect vegan meal. Lemon was the ingredient of choice to marinade. This yellow squeezed citrus fruit provides a light taste to tender filets and complement modest seasonings, especially that burst of crushed red pepper that gives a lovely flare and teasing red color.
This delicious lemon chick'in can be a side for any dish- brown rice, quinoa. Here I prepared Hakubaku's Organic Ramen Noodles and added fresh spinach and chopped white onion.

Vegan Baked Lemon Chicken

Ramen of choice.

2 slices Gardein Chick'in Filets
1/2 cup lemon juice
3 tablespoon olive oil
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper

Preheat oven to 425 degrees and grease a baking sheet.
Mix lemon juice, olive oil, black pepper, and red pepper together.
Coat and soak both chick'in slices evenly.
Bake these for 30 minutes- 15 minutes each side.

Dinner is served.

Ramen Noodles With Wilted Beet Greens & Tempeh

Beet greens, tempeh, & crushed walnuts top naked ramen noodles.

I bought beets for the first time- excited to make red velvet goodies and smoothies.
But lovely red bulbs were surrounded by leafy lettuce madness. Was this edible?
I had to admit, they looked to be garbage fodder. So I asked around and discovered that they were safe to consume and had similar tastes to kale and spinach, but one had to be very careful because beet greens can easily be overcooked.
In dish comprised of plain ramen noodles and my traditionally seasoned tempeh, beet greens dressed in olive oil and garlic provided a rich, robust flavor and doesn't have bitterness like some greens. Topped with crunchy walnuts, everything came alive on taste buds harmoniously.
I definitely see beet greens happening frequently on the future menu.
Altogether, a hearty rustic meal that takes less than 15 minutes to create, especially if three burners are hopping at once. It's delicious!

Ramen Noodles With Wilted Beet Greens and Tempeh Ingredients and Preparation

1/2 package ramen noodles
bunch beet greens
1 teaspoon garlic
2 tablespoon olive oil
4 oz. tempeh, cubed
1/4 cup red onions, sliced
2 teaspoon Simply Asia Sweet Ginger Garlic Seasoning
1 teaspoon turmeric
1/4 teaspoon black pepper
1/4 cup crushed walnuts

Rinse beet greens and slightly dry.
Sauté in olive oil and garlic, continuing to stir and wilt for 5-7 minutes.
In a separate skillet, heat another tablespoon olive oil and toss in red onions.
Hand mix tempeh with sweet ginger garlic seasoning, turmeric, and black pepper and add to skillet- turn every few minutes.
Bring boiling water to a boil and add ramen noodles. Cook for 5 minutes.
Layer ramen noodles atop a plate with beet greens and tempeh piled on top.
Add crushed walnuts.

Walnuts add that meatier flavor that compliments savory flavors perfectly.

Pretty & fulfilling dish.

Vegan Tempeh Soba Noodle Stir Fry

Soba noodles have a touch of Pad Thai flair with lime wedges, nuts, & cilantro.

I didn't have all the necessary ingredients to make a genuine Pad Thai, like tamarind sauce, but this made for an interesting complement of flavors. The Soba buckwheat noodles are a recently new grocery purchase and they cook similar to ramen, taking so little time to prepare and have far less sodium. At $3.39 each, I thought to finally trying them out and found modestly designed packages in the Asian cuisine section, far below the coconut milks and such. Cannot wait to try out all varieties!
Balanced in the myriad of flavor profiles, this ode to Thai features succulent tempeh, a light sauce, citrus-y lime love, and crunchy nutty layering noodles perfectly. Very delicious and quite simple to make!

Vegan Tempeh Soba Noodle Stir Fry Ingredients and Preparation

1 tablespoon olive oil
1/4 cup diced red onion
4 oz. tempeh, cubed
1 teaspoon garlic powder
1 teaspoon turmeric
1/2 teaspoon ginger
1/2 teaspoon cumin
1/4 teaspoon salt and black pepper

1/2 package Hakubaku Organic Soba Japanese Buckwheat Noodles
1 cup steamed vegetables (used broccoli and carrots)
1 1/2 teaspoon Bragg's Liquid Aminos Soy Sauce Alternative
1 teaspoon turmeric
1 teaspoon ginger
1 teaspoon garlic
1 teaspoon agave nectar
1 teaspoon dried basil
1/2 teaspoon garam masala
1/4 teaspoon black pepper
handful cilantro
juice and wedges of 2 limes
1/2 cup nuts (peanuts, hazelnuts, walnuts)

Prepare tempeh first.
Heat up a skillet on medium heat with olive oil and and hand mix tempeh cubes in chopped onion, garlic powder, turmeric, ginger, cumin, salt, and black pepper.
Pour tempeh into the skillet and cover.
Turn over repeatedly, making sure its light to dark brown on each cooked side.
Takes 10-15 minutes.
In a little bowl, combine soy sauce alternative, turmeric, ginger, garlic, agave nectar, basil, garam masala, and black black pepper and set aside.

Look at what's new!

Soba Buckwheat Noodles take only 4 minutes to prepare.

Stir in steamed vegetables to cooked noodles. Add tempeh, sauce, cilantro, and squeezed lime juice.

Top with nuts and lime wedges.

Ready to eat!

Vegan Tahini Macaroni & Cheese With Tempeh Sausage

Tahini is just another vegan arsenal in the macaroni & cheese brigade!

I picked up tahini for the first time yesterday.
For months, it has been at the tip top of my list of things to try, but I kept putting it off. Always sitting there sandwiched amongst the peanut butters and organic jams, an oddity in its plain brown packaged jar on the shelf, that $8.99 price tag never ever changing.
No. It wasn't on sale when I finally took the plunge. It just seemed like the stalking was going nowhere! Can only keep checking for so long.....
Once at home and sampled- a mild, nutty flavor, I had heard through the grapevine that it could be a macaroni & "cheese" component and so this recipe was born! Tasting almost nacho, blended with nutritional yeast, almond milk, and turmeric softens the creamy tahini's sesame profile to an even cheesier pitch perfectness that made the pasta dish weep and the green veggies fall in love. The seasoned tempeh sausage just adds an irresistibly delectable crisp texture that is too scrumptious to resist!
Simple and easy, this is another lovely selection for candlelight dinner.

Vegan Tahini Macaroni & Cheese With Tempeh Sausage Ingredients and Preparation

2 cups pasta
1 1/2 cup broccoli
2 tablespoon olive oil
1/2 tempeh, crumbled
1 teaspoon Italian seasonings
1 teaspoon dried basil
1/4 teaspoon paprika
dash of salt and black pepper
1/3 cup almond milk
2 tablespoon unsalted tahini
3 tablespoon nutritional yeast
1 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon black pepper
handful of fresh spinach (optional)

As pasta and broccoli cook, in a separate pan heat with olive oil.
In a small bowl, toss the crumbled tempeh with Italian seasonings, basil, paprika, crushed red pepper, salt, and black pepper and throw this mixture into hot skillet.
Cook tempeh for 7-10 minutes, stirring until evenly browned.
Drain pasta and set it back into the pot, lower heat settings, and gradually stir in almond milk, tahini, nutritional yeast, turmeric, salt, and pepper.
Turn off heat once sauce is at desired thickness.
Wilt in the spinach (if added) and the tempeh crumble.

This could easily serve 2-3 people.

Lavished with extra dried basil & crushed red pepper.

A gorgeous mac & cheese just dying to be eaten.

Vegan Cauliflower Tempeh Gravy Over Brussels Sprouts

Brussels sprouts loved by cauliflower tempeh gravy, a pinch of Daiya Mozzarella Style Shreds, & crushed red pepper!

It's one step for man and another big gigantic mile for womankind!
AfroVeganChick was included in Ms. Magazine's Feminist Vegan Blog Roll after this lovely article: The Femisphere: Foodies and Food Politics. These other vegan blogs are also worth checking out- Opinioness World, Sistah Vegan, Vegans of Color, and Queer Vegan Food!
It seems like the days of growing up on hotdogs and bologna sandwiches- traditional fare for the impoverished are behind me. Sadly, however, most of my family members, Ma especially still eats this stuff. It's cheap and convenient. Plus people like Ma were not very educated on the greener aspects of food. When she comes over, I introduce avocados (she's never ever had them and she's 50), soy burgers, sweets without dairy, and she's simply amazed. It's always such a fun time for us. To teach a parent something new is an invigorating experience and I hope that we continue exploring vegan kitchen together.
On to today's recipe- Cauliflower Tempeh Gravy, a rich hearty sauce that can be poured over mashed potatoes, biscuits, brown rice, or other vegetables. It's quite a feasible component and is especially savory and delectable atop warm steamed Brussels sprouts. 
An incredible dish with or without the addition of "cheese," but that bit of crushed red pepper makes all the difference in the world- the taste bud world that is.

Vegan Cauliflower Tempeh Gravy Over Brussels Sprouts Ingredients and Preparation

4 oz. tempeh (half a block, crumbled)
2 teaspoon balsamic vinegar
1 teaspoon olive oil
1 teaspoon minced garlic
1 teaspoon Italian seasonings blend
1 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon paprika
1/4 cup water*
3 tablespoon flour*
1 cup cauliflower, cooked
1/4 unsweetened almond milk
2 cup Brussels sprouts, cooked
pinch of crushed red pepper

Add more water for a lighter gravy & add more flour for a thicker consistency.

Preheat a skillet to medium heat and lightly oil a pan.
In a small bowl, combine crumbled tempeh with balsamic vinegar, olive oil, garlic, Italian seasonings, basil, salt, pepper, and paprika.
Toss into the pan.
Stir for 3-4 minutes.
Add water and flour.
Puree cauliflower and almond milk into a blender.
Add this mixture to the gravy.
Continue stirring and simmer.
Pour 1/3 cup or more over cooked Brussels sprouts.
Serve hot.

Meaty tempeh is a delightful component to our green miniature cabbage friends.

Not too spicy, the thick, rich gravy is just right.

Dig into the marvel.

Vegan Coconut Mushroom Tempeh Curry & Garlic Naan

A yummylicious feast served with a side of lemon brown rice & peas!

Every once in a while a craving for Indian food hits like a knife.
But all those specific restaurants are very far away. I would rather stay inside my cozy home than venture out for a good eat, especially on chillier days.
It calls for online research and making meals of my own. Though it doesn't have that same special uniqueness, my spin on coconut curry has a savory twist with the added sliced tempeh and "beefy" mushrooms and a side of garlic wheat naan.
The coconut tempeh curry was inspired by Pillosophy's beautiful blog. I veganized her recipe by substituting Greek yogurt for coconut cream. Also used lite coconut milk, basil for parsley, and didn't have cherry tomatoes or pink salt. The mushrooms were just a bonus.
Homemade naan from peta's website had minor alterations as well. Instead of bread flour I used whole wheat which is just as good. It doesn't rise as much, but the flavor is terrific. It tastes almost like the fare they make at Indian restaurants for me since their usual varieties contain dairy.
All in all, quite enjoyable! Glad I took the time to craft this dish.
If desired to have make this delicious meal, it's highly recommendable to prepare the naan before curry, especially the first few steps.

Vegan Coconut Mushroom Tempeh Curry Ingredients

2 tablespoon coconut cream
1/4 cup lite coconut milk
1/3 cup water
1/3 teaspoon coconut oil
1 cup portobello mushrooms, sliced
4 oz. tempeh (half a package, diced)
1 teaspoon curry powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon turmeric
1 teaspoon basil
1 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon cayenne pepper
1 teaspoon salt

In a small bowl combine coconut cream, coconut milk, and water. Set aside.
With skillet heated to medium temperature, saute mushrooms in hot coconut oil.
Mix tempeh with all of the dry ingredients. Toss mixture into the skillet.

Cook & stir fir a good 5-7 minutes. Cover.

Add the coconut liquid & bring to a boil. Simmer to allow curry to thicken.

 Garlic Naan Ingredients

1 teaspoon active dry yeast
1/2 cup warm water
1 tablespoon sugar
3 tablespoon almond milk (the original calls for soy)
1 teaspoon salt
1 teaspoon garlic powder
1 3/4-2 cups flour (original calls for bread flour)
2 tablespoon olive oil
1 teaspoon minced garlic

Sprinkle yeast over water and set aside for 10 minutes.
Mix in the sugar, almond milk, salt, garlic powder, and flour.
Knead for 6-7 minutes.
Place dough inside a well oiled bowl and cover with a damp cloth for 1 hour.
Make the dough into six golf ball-size pieces onto a baking sheet.
Cover with a towel and allow to rise until doubled in size, about 30 minutes.(FYI: Mine didn't double all that much. Stick with the bread flour if this is what you want)
Preheat a pan to high heat and lightly oil.

Stretch out the balls into flat shapes & toss into an oiled pan set to medium heat.

Pan fry each side for 2-3 minutes or until it rises with little bubbles.

Crisp & "buttery" on the outside & chewy, moist tenderness on the inside, this naan is amazing!

Now everything looks amazing!

Dinner waits for no one.

Vegan Cauliflower Brown Rice With Broccoli & Peas Risotto

Creamy delicious brown rice risotto.

Who doesn't love a rich, creamy melt in your mouth drool worthy risotto?
Back in my vegetarian days, when a menu contained risotto, that would be my chosen course! That combination of Parmesan, milk, and vegetables, preferably thick slices of portobello mushrooms served in an enticing little bowl drove me insane and had to be devoured slowly via spoon.
However, when attempting risotto at home with the traditional Arborio rice, it took so much time and effort to achieve that same quality restaurant perfection.
So thus, the beloved ten minute brown rice is the undeterred hero in this lovely composed dinner dish.
Alongside yummy veggies- broccoli and green peas, covered in smooth, wicked cauliflower sauce aided by almond milk and nutritional yeast, a bit of Daiya mozzarella, and seasoned to engage hungry taste buds, this simple insatiable serving for two is the perfect side accompaniment for any occasion!

Vegan Cauliflower Brown Rice With Broccoli & Peas Risotto Recipe

1 cup 10 minute brown rice
1/2 cup broccoli, frozen
1/3 cup green peas, frozen
1 cup cooked cauliflower
1/2 cup unsweetened almond milk
3 tablespoon nutritional yeast
1 teaspoon Italian seasoning
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon basil
1/3 cup Daiya mozzarella style shreds
a pinch of cinnamon

Bring brown rice, broccoli, and green peas to a boil.
Drain and set aside.
In a blender, puree cauliflower, almond milk, nutritional yeast, Italian seasoning, garlic, salt, pepper, and basil.
Pour the cauliflower mixture over the brown rice and vegetables.

Melt in the cheese.

Sprinkle additional black pepper & basil atop.

Enjoy!

Creamy Quinoa Topped Maple Basil Tempeh

Tasty sweet & savory tempeh smothered in creamy, rich quinoa.

The love affair with quinoa rolls on in this delicious concocted recipe inspired by sausage and gravy.
Using the protein enriched grain in a thick styled cream over cubed seasoned tempeh, drenched in a myriad of dazzling ingredients- maple syrup, basil, and balsamic vinegar. Very simple and easy preparation, this is a lovely one of a kind meal with appeasing textures and intriguing flavors that is as beautifully decadent as it is heaven on the taste buds.

Creamy Quinoa Ingredients

2 cup water
1/4 teaspoon salt
1 tablespoon olive oil
1/2 cup quinoa
1 cup unsweetened almond milk
3 tablespoon nutritional yeast

Maple Basil Tempeh Ingredients

1 block tempeh, diced and cubed
2 1/2 tablespoon maple syrup
2 tablespoon olive oil
2 tablespoon balsamic vinegar
2 1/2 teaspoon basil
1 1/2 teaspoon Italian Seasonings Blend
1 1/2 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
1/4 crushed red pepper

Bring water, salt, and olive oil to a boil.
Add rinsed quinoa, lower heat, and simmer for 10-15 minutes.
Soak cubed tempeh into all ingredients for 1-2 minutes.
In a medium heated skillet, toss in the tempeh, turning every 5 minutes until each side is browned.
Once the quinoa is done, stir in the almond milk and nutritional yeast. Turn off the heat.
Top quinoa on readily prepared tempeh cubes and serve.

With a sprinkling of extra paprika & basil, this really hits the spot!

Drool worthy madness.

Great eaten alone or with a small leafy salad.