Delicious Hot Carrot "Dogs"

Carrots take up space between whole wheat buns in a fascinating way!

The minute I saw the recipe for Carrot Hot Dogs on Blacks Going Vegan's Facebook page I knew a tasty destiny was in store. Carrots replacing hot dogs? Replacing even processed vegan alternative hot dogs? Get out! I had to test them out in order to see if tantalizing, well-documented photographs were simply teasing delicious possibilities.
Well, as it turns out-- a bonafide hit! Hot carrot dogs are amazing! So simple and easy to make.
Vegans never cease to amaze with their creativity.
Long carrots are cut, boiled until softened, marinated in eight ingredients, and then cooked up the next day. One could grill these too. I can already imagine them with the signature black lines, taking on a smoky rustic flavor. The texture from frying them on the skillet alone is phenomenal. The exterior is crisp and a little charred (just how I like them) while the interior is firm and soft with that irresistible carrot sweetness. Plus the buns and the fixings took on unique challenge too well.
Hot carrot dogs are definitely the way to go! I recommend them.

Hot Carrot "Dogs" Ingredients and Preparation

8 carrots, rinsed and peeled

2 tablespoon Liquid Smoke
1/4 cup Liquid Aminos
1 teaspoon garlic
1 teaspoon salt
1/4 cup balsamic vinegar
1/4 cup water
1 tablespoon maple syrup
1 teaspoon Italian seasonings (optional)

Bring carrots to a boil. Drain and rinse with cold water. Mix ingredients to make marinade together.

Coat carrots in marinade ( use about two tablespoons), wrap them in plastic (or ziplock bags), and refrigerate overnight.

Along with some olive oil and a little extra marinade, fry carrot dogs, browning each side to desired preference.

I dressed my carrots with Daiya Provolone, sliced red onions, and Annie's Homegrown Organic Ketchup.

Closeup of terrific color once biting into the "dog!"

Portobello Mushroom, Red Onion, & Jalapeno Garlic Havarti Quesadillas

A few ingredients & a short amount of time to make these incredible quesadillas!

When lunch break is a short thirty minutes, what does one create?
Easy quesadillas that take less than ten!
Thinner than grilled cheese sandwiches and just as flavorful, these crisp, delicate tortilla triangles are stuffed with portobello mushrooms, red onions, and Daiya's delicious Jalapeno Garlic Havarti and are so irresistible it's difficult to stop at one!
I thoroughly enjoyed them and will definitely craft other fillings- colorful bell peppers, spinach greens, zucchini, ah, endless possibilities! Heck, maybe even peanut butter and bananas sound plausible! :D

Portobello Mushroom, Red Onion, & Jalapeno Garlic Havarti Quesadillas Ingredients and Preparation

2 tablespoon olive oil
2 teaspoon minced garlic
3 large portobello mushrooms, thinly sliced
1/4 cup red onion, chopped
1/4 teaspoon salt
slices Daiya Jalapeno Garlic Havarti Wedges
whole wheat flour tortillas

Sauté garlic, mushrooms, & onions in olive oil.  

In a separate skillet, lightly oil & warm each tortilla side for 3 minutes.

Layer with mushrooms & onions.

Melt cheese on another tortilla & top the mushrooms with this side. Repeat all steps.

Very quick & simple.

Mmmmhmmmmm.

Vegan Spicy Cheesy Chick'in, Quinoa, Brown Rice, & Spinach Tacos

Cheesy sauce dreamily glistens the top of chick'in strips, quinoa & brown rice, & spinach tacos.

Tacos! Tacos!
I simply cannot get enough of stuffing those flour tortillas with all kinds of good stuff.
At Krogers, Gardein's Chick'in Filets are now discontinued (insert sad face) and I had to take advantage of the sale. Everyone knows that a budgeter always has to be appreciative for these things- no matter how traumatic it'll be to see empty space in the future.
Seeds of Change microwave rices were also fifty cents off.
I combined these two ingredients together, pan frying my chick'in filets in garlic and onions with a bed of spinach just waiting for them. With onions and garlic still simmering, almond milk, Trader Joe's mozzarella Shreds, and a smidgeon of crushed red pepper made for an oozing melted sauce draping wickedly over tops of the filled tacos.

Spicy Cheesy Chicken, Quinoa, & Spinach Tacos Ingredients and Preparation

Main ingredients for delicious taco filling!

1 teaspoon olive oil
1 teaspoon garlic
1/3 cup onion, diced
1 teaspoon turmeric
1/4 teaspoon black pepper
2 Gardein Chick'n Filets, cut into strips
1/2 cup Seed of Change's Quinoa & Brown Rice
2 tablespoon unsweetened almond milk
1/4 cup Trader Joe's Vegan Mozzarella Shreds
1/4 teaspoon crushed red pepper
1 cup spinach
2 flour tortillas

Heat garlic and onion in olive oil.
Sprinkle in turmeric and black pepper.
Add chick'n filet strips and cover.
Cook each side for 2 minutes.
Place chick'in filet strips atop spinach and tortillas.
Add almond milk, vegan mozzarella, and crushed red pepper to skillet.
Stir until melted and pour over tacos.

The perfect yum.

Mouthwatering tacos that will satisfy any lunchtime occasion!

Chipotle Inspired Black Beans & Cilantro Lemon Rice

Black beans & cilantro lemon rice are especially wonderful when homemade.

I haven't eaten out much these days in order to save money, not just to survive a very rough economy, but also to prepare for my big summer move from small town Ohio to Philadelphia. It's an ample amount of work and change happening in my personal world, but my experimental kitchen houses another story.
One of my favorite cheap eateries is Chipotle and this recipe is a celebratory dish of that fascinating concoction of that uniquely harmonized cilantro lemon rice dancing together with black beans. Roma tomatoes and chopped avocado are little spiritual odes to main ingredients of salsa and guacamole.
Simple to make and with similar quality, it doesn't break the bank!

Chipotle Inspired Black Beans & Cilantro Lemon Rice Ingredients and Preparation

1 cup brown rice
1/4 cup cilantro
2 tablespoon lemon juice
1 teaspoon olive oil
1 teaspoon garlic
1/4 cup chopped red onion
1/2 cup black beans, drained and rinsed
1 diced Roma tomato
1/2 cup Trader Joe's Vegan Mozzarella Shreds
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
1 ripened avocado, sliced

In a medium heated saucepan, warm up olive oil.
Stir in onions and garlic.
Add black beans and tomato.
Cook for about 5-6 minutes.
Turn off heat and mix in rice mixture along with vegan cheese.
Place avocado atop.

A delicious meal good in & out of a burrito!

Who needs take out?

Vegan Spinach Hummus & Falafel Pita Sandwiches

Little falafel balls love being bedded on spinach hummus & warm pita bread.

Remember that unforgotten box of Fantastic World Foods Falafel Mix used for Falafel Pie?
Well, it was still taking up cabinet space.
While dreaming of making my first homemade hummus, I figured pitas would be a perfect bottom and wanted a "meaty" specialty on top of that imagined hummus. In all honesty,  if I had two cans of garbanzo beans, the mix would have stayed put. But we do what we must, right?
I shifted remainder of spinach between adding it to the mix or to the hummus- ultimately deciding on the latter. It turned out impressive and not just that pretty green color- taste is definitely an out of this world yum!
The simple pita recipe is from Fat Free Vegan, but if oil is preferred, add a little olive oil to the dough mixture or brush onto bread sides before putting them on oven rack.
No one has to worry about spinach teeth when eating this deliciously blended envy "green" hummus atop warm homemade pita with lightly crisp falafel. Very, very sinful indeed.
Oh please sure to have many napkins on hand. It may make a pretty picture, but once those hungry hands fold the sandwich, it's on! Ha ha!

Spinach Hummus & Falafel Stuffed Pita Pockets Ingredients & Preparation

Spinach Hummus

1 can garbanzo beans, drained and rinsed
1/2 cup unsalted tahini
2 1/2 tablespoon olive oil
2 teaspoon lemon juice
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
2 1/2 cup spinach

Puree the garbanzo beans in a blender or food processor until smooth and creamy.
Blend in the tahini, olive oil, lemon juice, garlic, salt, and pepper.
Add spinach a few cups at a time.
Hummus is ready when all is evenly smoothed!

Pita Bread

2 cup flour
3/4 cup + 1-2 tablespoon water
3/4 teaspoon salt

Mix flour, water, and salt.
Knead for 6-7 minutes.
Let dough rest for 15 minutes.
Preheat oven to 500 degrees.
Cut the dough into 8 parts.
Ball and flatten into round circles.
Lay two at a time directly onto oven rack.

Falafel (Homemade recipe here)

1 cup Fantastic World Foods Falafel mix
1 1/2 cup water
1 tablespoon olive oil

Stir mix and water together.
Set aside for 15 minutes to allow absorption. 
Make into 3" balls, brush olive oil onto each side.
Broil for 5-7 minutes, making sure to turn over once.
Pat excess grease and serve.

Oops, made too much lovely lime green spinach hummus!

Falafel set atop hummus & warm pita bread.

Sprinkled with a bit of crushed red pepper & basil.

Ready to be devoured!

    

Vegan Wintry Cheesy Stew

A creamy blend of flavors sprinkled with melted "cheese" & nutritional yeast.

Hello all!
Sorry for the brief hiatus everyone. Have been uber busy writing, writing, writing and just got an art piece selected and hung for the 2nd Annual SWAN (Support Women Artists Now) Exhibit held at our little library downtown. It's an exciting honor and I couldn't be happier.
But now I'm back into the swing of veggie blogging and have been pinning recipes galore on 2 Pinterest boards- Vegan Yumminess and Chocoholics Anonymous for inspiration!
This evening, while strolling around the aisles of Trader Joe's, always scoping around for new vegan fare (finally carrying their own vegan mozzarella shreds, but unfortunately sold out!) and happened to find this enticing bag of yum called Harvest Grains Blend. It has Israeli style couscous, orzo, baby garbanzo beans, and red quinoa- just a few of my favorite grains that I never once considered blending together!
In the kitchen, I followed the package directions, added green peas, thickened, whipped, and creamed with the aide of almond milk, melted Daiya, and nutritional yeast to create delightful, rich stew to chase away the blues of the windy cold chill. Next time would love to add some diced tomatoes and have a slice of crusty bread as accompaniment.
Still, perfectly titled Wintry Cheesy Stew, this is a perfect chaser alongside a good book and cat (if you have one) right in front of a cozy, crackling fireplace.
Quick, fast, and easy, simply one of the most heartiest meals to make!

Harvest Grains Blend costs only $2.69 & it's well worth it!

Vegan Wintry Cheesy Stew

1 3/4 cup water (or vegetable stock for heartier taste)
2 tablespoon olive oil
1 1/4 cup Trader Joe's
1/2 cup green peas (used frozen)
1/4 cup almond milk
3 tablespoon nutritional yeast
1/3 cup Daiya Cheddar Style Shreds
1 teaspoon curry powder
1 teaspoon minced garlic
1 teaspoon onion powder
1/2 teaspoon coriander
1/2 teaspoon salt (lessen if using vegetable stock)
1/4 teaspoon black pepper

Bring water and olive oil to a boil.
Add the blend and green peas, lower heat, and cover.
10 minutes later, uncover to stir in almond milk, nutritional yeast, cheese, curry, garlic, onion powder, coriander, salt, and pepper.
Turn off the stove and let cool.
Serve and eat.

A hearty warm bowl of delicious comfort.

Vegan Avocado Grilled Cheese W/ Caramelized Onions & Garlic Hummus Sandwiches

Crisp grilled "cheese" sandwiches with a lovely twist & a glass of almond milk!

One of my favorite sandwiches growing up- the almighty grilled cheese!
My sister and I used to make ours extra fancy, sprinkling the bread with garlic and onion powders, and a splash of green pickle juice from the Vlasic jar! Yes, pickle juice. That strange ingredient brought out something special.
Well, now more grown up and of course vegan, I've been crafting all sorts of phenomenal grilled cheese centers- portabella mushrooms, spinach, Roma tomatoes, onions, and everything in between that makes the cheese and bread not be so alone in their greasy relationship.
Today's recipe is one helluva winner!
With olive oil and seasonings toning up crisp wheat bread and cheddar melting perfectly, it's the added benefit of smashed avocado, Trader Joe's amazing mellow garlic flavored hummus, and caramelized onions blended together that brings forth a unique concoction that would make any lunchtime a memorable one.  
Though no pickle juice has ever set surface again, that doesn't mean that it won't!

Vegan Avocado Grilled Cheese W/ Caramelized Onions & Garlic Hummus Sandwiches Ingredients

2 tablespoon olive oil
2 thin slices white onion
4 slices 100% whole wheat bread (or any desired gluten-free variety)
2 tablespoon Trader Joe's Roasted Garlic Hummus
1 ripened avocado
2 thick slices Daiya Cheddar Style Wedges
2 teaspoon Italian seasoning
1 teaspoon garlic powder

Getting the ingredients together.

While the onions are caramelizing in a small amount of olive oil (about 2 teaspoons or less), prep the sandwiches. Start off by spreading hummus on 2 slices of bread.

Cut the avocado in half, remove seed, & smash each onto the bread right on top of the hummus, smoothing with a knife.

Layer the finished onions & top with a slice of cheese each.

Drizzle each side lightly with olive oil, Italian seasonings, & garlic powder. Place on a medium heat skillet (making sure it's really hot when the first sandwich is laid right in), flatten with back of spatula for a few seconds & cover. Each side takes about 3-5 minutes to brown.

Caution- filling will be hot!

Crisp & "buttery."

Tastes just like a fancy Italian style garlic bread with an ooey gooey creamy rich inside.

Rawtella & Cherry Preserves: The Upscale PB & J

The best "peanut butter & jelly" sandwich ever!

Nutella was one major addiction of mine last year.
From slices of bread, apple slices, bananas, or plainly out of the jar, that $3.59 jar of chocolaty hazelnut bliss had me over the moon at every spoonful.
But the first ingredients are sugar and palm oil.
With this recipe, it's all hazelnuts and cocoa with natural sweeteners that vanilla almond milk and maple syrup provide. So it's deliciously pure tasting Rawtella without the added unnecessary ingredients.
As for the cherry preserves, since there were a few left and I had the idea that it would pair well with the Rawtella, setting up the perfect date for two on a rendezvous of bread.

Rawtella (makes 8 ounces double for more)

1 1/2 cup chopped hazelnuts
1/4 cup cocoa powder
2 tablespoon vanilla almond milk
2 tablespoon maple syrup
add a pinch of organic sugar if you need it sweeter

Cherry Preserves (makes 6 ounces double for more)

21 pitted black cherries
1 tablespoon sugar
2 teaspoon arrowroot powder

Grind hazelnuts into powder in a blender.

Add in 1/4 cup cocoa powder.

Place mixture into a bowl, gradually adding almond milk & maple syrup.

Rich chocolaty heaven, ready to be eaten or canned.

In a medium heat skillet, mix cherries, sugar, & arrowroot powder together

Keep on stirring.

Around 5-7 minutes later, juicy burst cherries are ready for jarring. Do Not Sample or else there will be nothing in the jar!

6 ounces of delicious preserves set in the fridge overnight and eaten with Rawtella the next day!

Yummy!!!
This delectably sweet "dessert" sandwich was so awesome with a cold glass of almond milk on a hot summer day that called out for picnic lunch. With plump juicy cherries and chocolaty hazelnut madness competing for dominance on their respective sides of the bread, I enjoyed devouring every last bite of light, addictive meal.
Seriously- there's nothing better than homemade Rawtella and cherry preserves. Nothing!
Hmmm, sure would make for a nice future "jelly" doughnut filling.....

Whole Wheat Pasta And Broccoli Lunch

Lunch With My 1st Izze- 70% fruit juice!

As you all may well know broccoli is indeed my favorite vegetable to eat!
Whether fresh, frozen, organic, or steamed, this dark green floret is definitely the highlight of any meal. I love it especially soft, hot, with a slight crunch, but oddly enough cannot stomach it raw.
Believe me, I've tried...

In the whole wheat pasta avenue, texture, taste, and cook period are slightly different from the cheaper cousin. It took me a while to get used to the flavor.
By enhancing it with herbs, spices, and various sauce blends,it's quite delicious.
I cooked it with the broccoli and they tenderize simultaneously.
Not a fan of al deinte, I enjoy firmness and a slightly chewy consistency when it comes to pasta.
And yummy- tastes just like Wheaties doused in pasta sauce.
Just kidding!

Light life loving.
I've tried other brands, but nothing tastes as good as Light Life. Seriously....
But that's just personal preference. 
This meaty blend of herbs is saucier than the sloppy joe skillet- with a chunky tomato sauce featuring olive oil, diced carrots, zucchini pieces, chopped red onions, minced garlic, and celery!
On medium heat, only takes three minutes tops to cook.

Leftover central!
It was hard to watch it all go into the fridge, but I have big plans for it along with baked sweet potato hash....
Tomorrow perhaps? ;)