Creamy Lemon Tahini Dip with Rainbow Carrots (vegan)

Happy Veganuary!
Hope many of you are taking the pledge to go vegan for the month of January.

Craig & I have been on an ooey-gooey black bean patty melt kick for the last few days.  So, now we needed a fast n easy snack that’s a little healthier. 

I just purchased a bag of organic rainbow carrots from Trader Joe’s.  They’re sweet and tasty.  What better pairing than a creamy dip?  Well, you can go with the traditional ranch… but I was thinking a little healthier. 

Why not a creamy lemon tahini dip?  This is one of my favorite go-to dips.  Tahini is a ground sesame paste, you might have had it in hummus. 

This dip is so easy to make.  All you need is tahini, a lemon, water, and salt.  That’s it. 

Rainbow Carrots with Creamy Lemon Tahini Dip

Creamy Lemon Tahini Dip

Ingredients

1/4 cup Tahini

2 Tbsp. Lemon juice (preferably from a fresh squeezed lemon)

2 Tbsp. Water

Salt to taste

Directions

Start with tahini.  I live near an international market, so I get my tahini there.  It comes in a glass jar, some look like mayonnaise jars. 

Shake and stir the tahini in the jar.  It tends to settle with the oil on the top.  If you don’t, you’ll get a thick, solid lump when you get to the bottom of the jar. 

In a small bowl, add tahini, lemon juice, water, and salt.  Stir together.  Serve.

I usually serve this dip with sliced carrots, but you can expand your horizons and try cauliflower, broccoli, zucchini, …  If you’re not into raw veggies, try steaming them.  Thin out the dip a little and make it into a pourable sauce.  Then, top your steamed veggies.  Craig's new thing is thinning out the dip and pouring it over his Summertime Pita Sandwich.  Healthy made easy.

Vegan Buffalo Chick’n Tenders

Fall weather and football season are here.  Whether you’re a Chargers, 49ers, or Raiders fan, you probably love Buffalo chicken wings or tenders.  Craig gave me a tailgater challenge to create some good ole Buffalo chicken tenders.  Well, of course I’d have to come up with a satisfying vegan version that would meet his approval. 

Vegan Buffalo Chick'n Tenders served with Ranch

To tell you the truth, unlike Craig, I’ve never had Buffalo chicken tenders, so I didn’t really know what they should taste like.  I knew they were supposed to be hot and served with ranch or bleu cheese dressing.  I did a little research and found some meat based recipes.  I asked Craig a few questions and decided to veganize one of the highly rated recipes I found. 

I served them up two ways... as an appetizer and as a sandwich.  Craig flipped for them both.  He was amazed at how close I got to the real deal (especially on a first try).  He loved them so much, he had them the next day too.  I have to admit, they're not the healthiest, but they do taste great.

 

So, here’s my version of Craig’s new favorite Buffalo Chick’n Tenders.

Vegan Buffalo Chick’n Tenders Recipe

1 c flour 2 tsps salt 1/2 tsp pepper 1/2 tsp cayenne powder 1/4 tsp garlic powder 1/2 tsp paprika

3/4 tsp Ener-G Egg Replacer 1 Tbsp warm water 1/2 c unsweetened non-dairy milk 1 pkg vegan “chicken” 1/2 c Frank’s Red Hot sauce 2 Tbsps Earth Balance (margarine)

I used VeriSoy “chicken” strips to get the look and feel of the tenders.  Fortunately, I live close enough to Vege USA in Monrovia, California and can get the food service packages of VeriSoy “chicken” strips.  If you don’t live in the Los Angeles area, try Beyond Meat, Gardein, or any other vegan “chicken”.  .  In an oiled skillet, cook the “chicken” pieces until slightly golden. (I gave a splash of apple cider vinegar to make sure the soy taste was gone. )  Set aside. In a medium bowl, add flour, salt, pepper, cayenne powder, garlic powder, and paprika.  Stir together.  In small bowl, stir together Ener-G Egg Replacer and warm water.  Add in non-dairy milk and continue stirring.  Flour Mixture Coated "Chicken" Pieces Take “chicken” pieces and dip in Ener-G mixture.  Then, dip the pieces into the flour mixture.  Repeat until all pieces have double coating.  Place coated pieces in refrigerator for 20 minutes. Pan Frying "Chicken" Pieces Heat skillet with about 2” of oil.  You can tell if oil is ready when you place the end of a wooden spoon in the pan and it bubbles around the stick.  Coated & Pan Fried "Chicken" Pieces Place coated pieces of “chicken” in skillet.  Pan fry until the coating is slightly browned, then turn over and repeat.  Drain and set aside. In a small pan, add Red Hot sauce and Earth Balance.  Heat and stir until Earth Balance is melted.  Red Hot Sauce coated Fried "Chicken" Pieces Place fried “chicken” pieces on a cookie sheet.  Pour hot sauce mixture on top of each piece.  Place in oven (I used my toaster oven.) and broil for a few minutes until sauce cooks in.  Remove from oven and serve with side of vegan ranch or vegan “bleu cheese” dressing (I served with my Coyote Mountain Ranch.)  Craig wanted to have the Buffalo chick’n tenders on a sandwich.  I lightly toasted a hamburger bun and topped it with the Buffalo chick’n tenders, shredded cabbage, slivered onion, and sliced tomatoes.  Smother with vegan ranch or vegan “bleu cheese” dressing.  Touch down!

Buffalo Chick'n Tender Sandwich served with Ranch

Dreamy, Creamy Vegan "Cheese" Quesadillas

Vegan creamy, cheesy quesadillas… do they exist or is it just a dream?  Flashback… pre- 2009 I wasn’t so sure.  Years ago, I used to love the “cheese” quesadillas at Green Leaves in Los Feliz.  My friend, Sheri, and I used to go there and I’d die over them.  At that time, I didn’t know about any vegan “cheeses” that would make the grade.  People were even questioning whether or not the “cheese” Greenleaves was using was truly non-dairy “cheese”. 

Since 2009, things changed.  Daiya came up with vegan “cheese” shreds that melt and taste pretty darn good.  Vegans were ecstatic!  Finally a product that resembles cheese.  Wait a minute… can things get better?  For sure, for sure, for sure.  Daiya now has a “cheddar” wedge with magic for turning into a saucy consistency.  I melt it with a few choice ingredients and there you have it… the foundation for vegan quesadillas. 

Vegan Cheese Quesadillas 

Dreamy, Creamy Vegan “Cheese” Quesadillas Recipe

Daiya block cheddar-style

Jarred or homemade red salsa or Ro*tel’s

Unsweetened non-dairy milk (I use soy or almond)

Flour tortillas

Oil

Cut Daiya block into smaller chunks.  (I purchase mega blocks of Daiya especially made for food service, so I don’t know exactly how much to use.  I’d try a good portion of the 8 oz. package to start.)  Put chunks in a small saucepan with some of non-dairy milk.  I use the milk to help the Daiya melt without burning and for creating a spreadable consistency.  You can also try using a double boiler to melt the “cheese”, but I’d still add a little “milk”.  After the “cheese” melts, add the salsa or Ro*tel’s to the saucepan and stir.  Remove from heat.

Spread the “cheese” mixture on one side of the flour tortilla and cover with another tortilla.  Heat a large oil-coated skillet.  (I use a good amount of extra-virgin coconut oil.)    Place the tortilla in the skillet and cook until slightly golden brown.  I cooked mine until they become golden and have a delicate, slightly crisp texture.  Turn and repeat on the other side.  Remove from heat.

Cut into 8 wedges.  Serve with vegan “sour cream”, salsa, guacamole, cilantro, green onions, or anything else your mind comes up with. 

*You can add other yummy ingredients to make your quesadilla unique.  Try some jalapenos for pop, seasoned vegan “chicken” or “ground beef”, soy “chorizo”, thinly sliced grilled bell peppers, onions, etc.

Fresh Vegan Spring Rolls (Gỏi cuốn) with Peanut Sauce

I fell in love with spring rolls after trying them at Au Lac in Fountain Valley.  These babies are not fried, but made with fresh ingredients.  I know, not really junk food… but what the hell, they taste great anyways.  I was so hooked on them, I had to give them a try in my own kitchen.  I found out they’re really easy to make and great for summer. 

A little history, the spring rolls I make are from Vietnam.  They’re referred to as Gỏi cuốn and are traditionally made with pork, prawn, vegetables, bún (rice vermicelli), and other ingredients wrapped in Vietnamese bánh tráng (commonly known as rice paper).  Gỏi cuốn comes in at a whopping 30 on the World's 50 most delicious foods by CNN Go 2011.  So, why not give’em a try?

Vegan Fresh Spring Rolls

Vegan Fresh Spring Rolls (Gỏi cuốn) Recipe

Ingredients

Rice paper (you can get these at oriental food markets)

Rice vermicelli

Carrots – cut in thin slices

Bean sprouts

Romaine lettuce

Mint leaves

Cilantro stems

Fresh basil leaves

Vegan “shrimp” – I found these at Vege USA* – but I don’t usually use them for this recipe.

Cook rice vermicelli according to directions on the package and drain.  Set aside.  Fill a shallow bowl with warm water.    To assemble – dunk the rice paper in the shallow bowl, it will soften pretty quickly, then pull out.  Be careful, the rice paper could rip.  Place flattened rice paper on cutting board or large plate.  Place 1 piece of lettuce about 2/3 down from top of rice paper.  Carefully place all ingredients near or in the lettuce.  Fold sides over and roll from the bottom up.  (I’ll get you a video link soon.)  Set rolls aside.

Rice Noodles & Rice Paper

Vegan Peanut Sauce Recipe

Peanut butter

Vinegar

Brown sugar or non-refined sugar

Shoyu (soy sauce)

I don’t really measure my ingredients and for this recipe, it goes a lot with your own personal taste.  Try starting with ½ c peanut butter and add 1 Tbsp of brown sugar, 1 tsp of shoyu, and 1 tsp of vinegar.  Combine all ingredients and mix with a little water.  Adjust to your taste.  I like mine a little sweet and simple.  Try making it your own by adding other ingredients:  lime juice, canned coconut milk, or for a little zap add chili oil. 

There you go… restaurant style spring rolls with peanut dipping sauce.  Yum-mee.  Ngon!

Fast, Fresh, & Easy Pico de Gallo, Salsa, & Guacamole

It’s going to be getting pretty hot here, the forecast says we’re going into the triple digits later this week.  Taking that into consideration, my garden is going into full bloom.  Hint: for the gardeners out there, never plant buttercup squash, crooked neck zucchini, or cucumbers too close together.  I did and they took over my garden.  My buttercup squash became a monster.

My Out of Control Garden

Well now, I’m going to have mega amounts of tomatoes soon.  So, what to do with them?  How about pico de gallo, garden fresh salsa, and guacamole?  Three easy go to garden fresh ideas and to top it off – they’re traditionally all vegan. 

Pico de Gallo Recipe

Tomatoes - chopped

Onions - chopped

Cilantro - chopped

Lime

Salt

Combine chopped tomatoes, onions, and cilantro in a bowl.  Squeeze the lime and add the juice into the bowl.  Add salt to taste. Yes, that’s it!  Super easy and fresh.

Fresh Garden Salsa Recipe

3 large tomatoes

1 small onion - chopped

1 jalapeno - chopped – add more to taste (if you don’t like it hot, cut out the seeds and deveined)

1 clove garlic - chopped

Cilantro – handful -chopped

Lime - juiced

Salt

Place tomatoes on a baking sheet and roast in the oven until soft.  Take out of oven and let cool.  Place all ingredients in a food processor or blender.  Add salt to taste.  Ready to eat with chips.  Easy and garden fresh. 

Guacamole Recipe

Avocados

Tomatoes - chopped

Onions - chopped

Cilantro - chopped

Lime – juiced – to taste

Salt to taste

Cut avocados in half and take out pit.  You can use your knife and hit the blade into the pit, then pull out.  The pit should come out easily with the knife blade.  Spoon out the insides of the avocado into a bowl.  Mash avocados.  If you made pico de gallo, add some to the bowl of avocados.  If you didn’t, add the rest of the ingredients and mix together.  Add salt and lime juice to taste.  Serve with tortilla chips.  

Taco Bell Style Vegan Nachos Bell Grande

Being a former fast food junkie, Craig loved Taco Bell’s Nachos Bell Grande.  So, I looked them up to see what the layers were.  Here’s what I found:  tortilla chips topped with nacho cheese, refried beans, ground beef, diced tomatoes, and a dollop of sour cream finished off with green onions.  Sounds pretty simple?  Sure it is.  Here’s the simplified recipe.  See below for my superstar version.

Taco Bell Style Vegan Nachos Bell Grande Recipe

1 bag of tortilla chips

1 package Vegan “ground beef” 
(I use Trader Joe’s Beefless Ground Beef or Light Life’s vegan “ground beef”.  Also, remember the new comer - Beyond Meat.)

2 tsp Slammin’ Trio – equal parts vegan Worcestershire sauce, shoyu (soy sauce), and liquid smoke (you can adjust to your liking.  If you can’t find vegan Worcestershire, skip it)

1 packet taco seasoning to taste (use store bought or see below to make your own)

1 can vegan refried beans(Check the ingredient list for lard, Rosarita’s vegetarian refried beans make the grade.)

Daiya pepper jack shreds (or any other brand of shredded vegan cheddar cheese)

Vegan sour cream(I use Better Than Sour Cream with the blue label, it’s not a perfect substitution but will do.)

Tomatoes – chopped

Green Onions – chopped

Bake the tortilla chips on a baking sheet, this will give them a crisper, lighter texture and brings out more of the flavor.  It’s a step I wouldn’t skip.  I use my convection oven for a quick bake.  Toaster ovens work too for quickness.  Set aside.  In an oiled skillet, pan fry the vegan “ground beef”, add the slammin’ trio, and taco seasoning, salt, and pepper to taste.  Set aside.  Now you’re ready to assemble.  Place the tortilla chips on an oven safe dish (i.e. Pyrex).  Then put a layer of refried beans, vegan “ground beef”, and vegan “cheese” on top.  Put them back in the oven to melt the “cheese”.  Remove from the oven and top with tomatoes, vegan “sour cream”, and green onions. 

Tofutti Better Than Sour Cream - Blue Label

Superstar Nachos Bell Grande Version

Now here’s the upgraded version.  Start with you chips, then add the following:  refried beans, seasoned "ground beef", nacho "cheese", guacamole, chopped tomatoes, shredded lettuce, "sour cream", green onions, chopped cilantro, canned or jarred sliced jalapenos, a squeeze of lime ... take it as far as you want to go.  Use the recipes below to make homemade guacamole, taco seasoning, and vegan nacho cheese. 

Fast and Easy Fresh Guacamole

1 ripe avocado
Onions - chopped
Cilantro - chopped
Tomatoes – chopped
1 lime
Salt to taste

Mix together onions, cilantro, and tomatoes in a bowl.  Squeeze in some lime and add salt to taste.  This will give you a pico de gallo which you can use on tacos, burritos, etc.  Mash the avocado in a separate bowl.  Stir in the pico de gallo mixture into the mash avocado mix and there you have fresh guac. 

Super Easy Taco Seasoning

2 tsp corn flour
1 tsp chili powder
½ tsp garlic powder
½ tsp onion powder
1 tsp paprika (there are many types of paprika: smoked, Spanish sweet, hot, etc.)
1 Tbsp dried onion flakes
1 tsp ground cumin
¼ tsp cayenne pepper
¼ tsp sugar

Mix all ingredients together and store in an air-tight container. 

Vegan Nacho Cheese Recipe

1 red bell pepper
Jalapeno – jarred or canned - sliced
¼ c onion – diced
4 cloves garlic – minced
Vegetable oil
1 c  raw cashews (soaked for 1 hour in water)
1 c  non-dairy milk (i.e. soy milk or almond milk)
1 c canned coconut milk
½ c  nutritional yeast
3 Tbsp corn starch
1 tsp chili powder (I use mild California chili powder)
1 tsp smoked paprika (this one has a little bite)
1 tsp chili flakes
1 tsp garlic powder
1 tsp cumin
2 Tbsp lemon juice (fresh squeezed is best)
1 vegan “chicken” bouillon cube (if you can’t find it, skip it or you can use powdered veg broth)
1/8 tsp cayenne
Salt to taste

I know, it’s some ingredient list.  If you don't have everything, substitute, use your tastebuds.  It makes a pretty good amount of “cheese”.

In a skillet, saute the red bell pepper, onion, and garlic until onion is translucent.  Set aside.  Drain the water from the cashews and put in a blender with the non-dairy milk, coconut milk, nutritional yeast, and cornstarch and blend until smooth.  

KAL Nutritional Yeast Flakes

Make sure the cashews are blended or you’ll have small chunks in your nachos.  Add the red pepper mixture to the blender and process again until smooth.   Put mixture in sauce pan. Stir in the chili powder, paprika, chili flakes, garlic powder, cumin, lemon juice, bouillon cube, cayenne, and salt and cook on low heat until mixture thickens.  Remove from heat.  Add sliced jalapenos to your liking.  You know, some like it hot.  Sauce is now ready.  

Option:  Add chopped pimientos to the sauce.