Recipe

Easy Vegan Breakfast Sandwich

October 12, 2020 by lauren.anvari@gmail.com Leave a Comment

One of the most frequent questions I get asked, (after where do you get your protein?) is about what we eat for breakfast. You guys, the options are endless. Everything from Tofu scrambles, chickpea frittatas, pancakes, oatmeal, cereal, breakfast burritos, bagels, french toast, etc. I could go on and on but I think you get the point. Pretty much anything you can dream of can be made vegan. Admittedly some may be more time-consuming than others. So I’m going to share with you one of my favorite breakfast sandwiches and it’s also super easy and quick to make!

Ingredients:

1 brick of baked tofu, cut in half to make two thinner bricks
1 slice of vegan cheese
2 strips of smoked tempeh (or seitan bacon)
Avocado (enough to spread on one side of your sandwich)
2 slices of bread, bagel or english muffin
Everything bagel seasoning (optional)

Directions:

Heat a nonstick pan on medium high. Add tofu and tempeh. Cook until caramelized (about 5 minutes). You can also spray a little oil in the pan to give them a crispy coating. While the tofu and tempeh are cooking toast your bread and then spread avocado on one side. Once tempeh is done remove it from the pan. Place vegan cheese on the tofu and cover pan with a lid so that the steam helps the cheese melt (if you’re short on time you can also do this in the microwave as I often do). Sprinkle everything bagel seasoning on the avocado, then top with the cooked tempeh. Next put the tofu on top of the tempeh (cheese side up, so it sticks to the top piece of bread) and cover with the other piece of toast. Cut in half and devour.

I hope you love this recipe as much as we do!

Faezeh’s Stuffed Zucchini – Dolmeh Kadoo

January 15, 2016 by lauren.anvari@gmail.com Leave a Comment

Raf’s Mom makes this dish for us nearly every time we visit, but this was the first time she made it with Zucchini (she normally makes it with bell peppers or tomatoes) and it was by far my favorite. This is a dish that Raf’s maternal grandmother used to make and she passed the recipe along to her daughter who in turn has passed it along to me. The original recipe called for white rice and ground Lamb, but Raf’s mom modified it into a much healthier but equally as delicious vegan dish. She normally eyeballs most of her recipes, so there is a lot of room to play around with amounts to satisfy your particular tastes. If you have any left over filling after stuffing the zucchini, and you probably will, you can just cook it for 10 mins and eat it separately, or use it to stuff a pepper or tomato if you have any.

When I made the dish, I had some left over white rice that I used in place of the brown and I only had dried parsley on hand so I used a couple tablespoons of that (if you have fresh, definitely use that, it makes a big difference, but it’s still yummy either way).

Main ingredients:
6 to 8 zucchinis
1 cup uncooked Quinoa or Brown rice (I used 1/2 cup of each)
1/2 cup split peas or use a cup of crumbled tofu
1 onion chopped
2 cloves of Garlic, minced
1 can 8 oz tomato sauce or crushed tomatoes
1 tsp garlic chili sauce
Salt and pepper, to taste
1 tbsp dried or chopped fresh tarragon
1/2 cup chopped fresh parsley
2 tbsp dried Dill
2 tbsp dried chives
1 tsp Cinnamon

Sauce ingredients:
1 can 16 oz tomato sauce
3 tbsp lemon juice
3-4 tbsp olive oil
1 tsp Italian seasoning (spaghetti or pizza seasoning also work)
Salt and cayenne pepper, to taste

Directions:
The easiest way to prepare the zucchini is to cut them in half and scoop out the center of each half and set aside (but if you want to get fancy and do it the way Raf’s mom does it, you can cut the stem end off and scoop out the inner flesh using a zucchini corer). Cook the rice and quinoa separately. Cook the spilt peas with a little bit of salt. Drain the water, set aside.
Sauté the onions and garlic for two mins, add garlic chili sauce and the scooped out zucchini flesh and sauté for another min. If you are using tofu you can add it to the onion mixture and fry them for few more mins. Add your herbs and the rest of the ingredients, mix them well and turn off the heat.
Spoon stuffing into the center of zucchini halves.

Mix together all the sauce ingredients and pour them into a 9×13 baking dish to cover the bottom of the dish. Place the zucchini halves in the baking dish, cover with aluminum foil and bake for an hour or until the zucchini is tender. You may need to add some water to your sauce while baking.

Enjoy!

Erika’s Big Ol’ Bowl of Oats

July 21, 2015 by lauren.anvari@gmail.com Leave a Comment

Our friend Erika is something of a health foodie. She’s awesome and for as long as we have known her she has made a big ‘ol bowl of oats for breakfast that leaves the whole kitchen smelling divine. Her base of oats, peanut butter and banana pretty much always stays the same, but then she adds all kinds of delightful ingredients that really takes oatmeal to the next level. It’s hearty, delicious, super nutritious and sure to pack an energy punch that will keep you going for hours. Not to mention, these oats are also a great galactagogue food for all the breastfeeding mamas out there! I begged one of her main go-to recipes off her and was surprised to discover that it’s actually incredibly quick and easy to make. Tasty? Check. Healthy? Check. Easy? Check. Toddler approved? Double check. What’s not to love about that?

Serving size: 1

Ingredients:

– 1 cup of unsweetened plain almond milk

– 2 tbsp water

– 1/2 – 1 whole apple, peeled and diced

– 1/8 cup raisins

– Cinnamon, to taste

– 1/2 cup oats

– 1 tbsp chia seeds

– 1 banana, chopped

– 1 tbsp peanut butter

Directions:

Put the almond milk, water, apple, raisins and cinnamon into a medium sized pot and bring to a boil. Then add the oats and turn the heat to low and let simmer for 3-5 minutes. Add the chia seeds, banana and peanut butter, mix well and let simmer for 1 minute. Remove from heat and add a bit more almond milk to give it a really creamy texture.

Optional Toppings:

Sunflower seeds

Pumpkin seeds

Variations:

Sub out the apples and raisins for any other fruit combo you want. Peaches and shredded coconut perhaps? Pureed pumpkin, with almond butter (instead of peanut butter) and pumpkin pie spice for a delicious fall breakfast. Berries, coca powder, dried cranberries, topped with chocolate chips anyone? Just get creative people!

Recipe: Calico Baked Beans

July 8, 2015 by lauren.anvari@gmail.com Leave a Comment

This recipe is straight out of my childhood. It’s a crowd-pleaser and a potluck go to. This is the perfect summer time cook out dish. My mom made this quite a lot when we were kids and a while back I pleaded the recipe off her and now I share it with you. It’s so good. Eating it instantly brings me back to hot summer days at the beach while being buffeted by salty ocean breezes. This is a definite staple in our house because it is just so delicious!

Ingredients:

1 large chopped onion

1 16 oz can vegetarian baked beans – DO NOT DRAIN

1 16 oz can kidney beans -DO NOT DRAIN

1 16 oz can butter beans or cannellini beans or baby lima beans or any light colored canned bean really -DO NOT DRAIN

1/2 cup ketchup

1/4 cup brown sugar

1 tsp spicy brown mustard

olive oil (optional)

Variations:

A great thing about this recipe is that you can really play with it and make it your own.

I usually add an extra 16 oz can of vegetarian baked beans as well as a 16 oz can of black beans just to give it more bulk and to add another color. You can also adjust the ketchup and mustard amounts depending on whether you prefer it on the sweet or savory side. I have even been known to substitute the brown sugar for molasses or just to omit it all together.

Directions:

Preheat the oven to 350 degrees Fahrenheit.

Brown the onions with a bit of olive oil in a dutch oven over medium heat. Once the onions are ready, add the rest of the ingredients and stir until well combined. Cover and bake in the oven for 1 hour.

Enjoy!

Recipe: Berry Garcia Durian Ice Cream

May 1, 2015 by lauren.anvari@gmail.com Leave a Comment

When it comes to durian, the pungent aroma is the main barrier to loving this sweet custard flavored fruit. And let me tell you it is a HUGE barrier. It does not smell good. Not at all. But it really is the perfect vehicle for homemade raw vegan ice cream. It doesn’t melt the same way frozen banana ice cream does and it is SUPER creamy.

For this recipe I decided on a twist on the classic Cherry Garcia flavor, mainly because mixed berries were what I had on hand. This is a great treat for toddlers, because they totally think they’re eating something indulgent when it’s really just fruit.

If you don’t live somewhere tropical where you can get fresh durian and jack fruit, you can find them frozen at most asian grocery stores. I got mine at H-Mart.

Ingredients:

1 pound (about 2-3 cups) of frozen durian, chopped (seedless is easiest, but any will do)

1/2 cup frozen mixed berries

2 frozen jackfruit pods, chopped (about 1/4 cup)

1 tsp vanilla flavor (I used Trader Joes’ alchohol free)

1/4 cup of carob chips

Directions:

Allow all the frozen fruit to sit out for a bit until it thaws just slightly and is a little soft (this makes blending so much easier). Blend all the ingredients except the carob chips in a food processor until creamy and smooth. Add the carob chips and pulse until they are chopped up a bit and mixed throughout. Serve and enjoy immediately!

Durian ice cream is great for experimenting with ingredients and flavors. Next time, I’m definitely going to make a mint chocolate chip using fresh mint, YUM!

Side note: Be sure to throw out the durian wrappers ASAP or your whole house will smell like the stuff. I made the mistake of taking a nap before properly disposing of the packaging in a sealed bag and I woke up to the smell and it was STRONG. Oh well, nothing a scented candle can’t fix!

Recipe: Creamy Broccoli Soup

June 11, 2014 by lauren.anvari@gmail.com Leave a Comment

This soup is so creamy and decadent, yet packed with nutrients, you’ll never believe it’s good for you! The hemp seeds and the cashew meal give this soup it’s creamy texture, which combined with the delicious flavor will be sure to make your taste buds sing! Plus it’s SUPER easy to make.

Saute until tender:

1 Onion

3 cloves garlic

1 head broccoli

3 stalks celery

4 mini yellow peppers or 1 large one

1 tbsp earth balance (or olive oil)

ADD and bring to a boil:

4 cups water + 2 tsp veggie bouillon OR 4 cups veggie broth

1/2 cup Nutritional yeast

1/2 cup Hemp seeds

1/4 cup cashew meal

1 tsp paprika

salt and pepper to taste

Simmer for 15 minutes then blend with an immersion blender until smooth and creamy.

Enjoy!

Recipe: Fig Bars

May 20, 2014 by lauren.anvari@gmail.com 1 Comment

These fig bars may look impressive, but I promise, they’re super easy to make and delicious to boot!

Ingredients:

Shortbread base:

1/2 cup Earth Balance

1/4 brown sugar OR (1/8 cup sugar + 1/8 cup molasses) OR 1/4 cup maple sugar

1 tsp ground cinnamon

1 1/2 cups all purpose flour

Fig Topping:

2 1/3 cups (13 oz) dried figs

1/4 tsp cinnamon

1/2 cup sugar OR 1/2 cup maple sugar

1 1/2 cups water

Directions:

Preheat oven to 350 degrees Fahrenheit. Lightly grease a baking dish and line with parchment paper (make sure the parchment paper is hanging over the sides, so you can lift the bars out easily). Beat the the earth balance, brown sugar and 1 tsp cinnamon until well combined, then mix in the flour using a spoon until well mixed. Press the mixture into your baking dish and bake for 25 minutes.

Put the dried figs, 1/4 tsp cinnamon, sugar and water in a sauce pan and bring to a boil. Reduce the heat and let the figs simmer for 20 minutes until they are soft and the liquid has reduced. Place the mixture in a food processor and pulse until smooth. Spread the fig mixture over the shortbread base and bake for 12 minutes. Allow to cool completely, then lift out and cut into squares.

Enjoy!

Recipe: Sun-dried Tomato, Mushroom, and Spinach Tofu Quiche – Oh She Glows

January 17, 2014 by lauren.anvari@gmail.com Leave a Comment

I found this recipe on Oh She Glows and let me tell you, it is a keeper! I LOVED quiche and I must say that it was something I was a bit sad to see go once I adopted this plant based diet, but not anymore! This quiche tastes so delicious, I’m convinced no one would be able to tell the difference. I only very slightly altered Angela’s original recipe depending on what I had on hand. My version is below, but if you should definitely check out her version, because I can only imagine that it’s even better! The crust is so rustic and nutty, it perfectly compliments the delectable quiche filling. I’m so looking forward to experimenting with different renditions of this quiche!

Ingredients:

FOR THE CRUST:

1 tablespoon ground flax + 3 tablespoons water, mixed together
1/2 cup almond meal
1/2 cup ground walnuts
1 cup rolled oats, ground into flour
1 teaspoon dried parsley
1 teaspoon dried oregano
1/2 tsp kosher salt
1 tbsp olive oil
1-2.5 tbsp water, as needed

FOR THE QUICHE:

1 block (14-oz) firm tofu
1 tablespoon olive oil
1 leek or yellow onion, thinly sliced
3 large garlic cloves, minced
3 cups (8-oz) sliced cremini mushrooms
1/2 cup fresh green onions or chives, finely chopped
1/2 cup fresh basil leaves, finely chopped
1/3 cup oil-packed sun-dried tomatoes, finely chopped
1 cup baby spinach
2 tbsp nutritional yeast
1 teaspoon dried oregano
3/4-1 teaspoon fine grain sea salt
Black pepper, to taste
Red pepper flakes, to taste

Directions:

Preheat oven to 350F and lightly grease a round 10-inch tart pan. Alternatively, you can use a 9-inch glass pie dish if desired.
Wrap rinsed tofu in a few tea towels. Place a few books on top of it to lightly press out the water while you prepare the crust.
For the crust: Whisk together flax and water mixture in a small bowl and set aside so it can gel up.
In a large bowl, stir together the almond meal, oat flour (or buckwheat flour), parsley, oregano, and salt.
Add in the flax mixture and oil. Stir until mostly combined, adding the remaining water until the dough is sticky (about the consistency of cookie dough). The dough should stick together when you press it between your fingers.
Crumble the dough evenly over the base of the tart pan (or pie dish). Starting from the center of the pan, press the mixture evenly into the pan, working your way outward and up the sides of the pan. Poke a few fork holes in the dough so air can escape.
Bake the crust at 350F for 13-16 minutes, or until lightly golden and firm to touch. Set aside to cool while you finish preparing the filling. Increase oven temperature to 375F.
For the filling: Break apart the tofu block into 4 pieces and add into food processor. Process the tofu until smooth and creamy. If it doesn’t get creamy, add a tiny splash of almond milk to help it along.
In a skillet, add oil and saute the onion and garlic over medium heat for a few minutes. Stir in the mushrooms, season with salt, and cook on medium-high heat until most of the water cooks off the mushrooms, about 10-12 minutes. Stir in the green onions, basil, sun-dried tomatoes, spinach, nutritional yeast, oregano, salt, pepper, and red pepper flakes until combined. Cook until the spinach is wilted.
Finally, remove from heat and stir in the processed tofu until thoroughly combined. Adjust seasoning to taste if desired. Spoon mixture into baked crust and smooth out with a spoon until even.
Bake quiche, uncovered, at 375F for 33-37 minutes, until the quiche is firm to the touch. For best results, cool the quiche for 15-20 minutes on a cooling rack before attempting to slice. The crust may crumble slightly when sliced warm, but not to worry.
Wrap up leftovers and refrigerate for 3-4 days. Leftover quiche can be reheated in the oven on a baking sheet for about 15-20 minutes at 350F.

You can find the original recipe, here.

Enjoy!

Recipe: Portobello Mushroom & Walnut Loaf Muffins

January 3, 2014 by lauren.anvari@gmail.com 2 Comments

After a long day with a less than pleasant small human, I needed to whip something up quickly for dinner. So I took to the refrigerator and started throwing things into my tiny (almost broken, on its last legs) food processor and this is what I came up with. Luckily, I had a sense that this dish would be a keeper so I kept track of the measurements and amounts along the way in the hopes that one day I may be able to recreate these delicious muffins. They are packed with veggies, and oh so good, while being good for you. That’s a win-win in my book!

Ingredients:

4 portobello mushroom caps

1 cup walnuts

1/2 cup nutritional yeast

3 celery stalks

1 onion

1 large garlic clove

7 sun dried tomatoes (the kind found in oil)

1/3 cup fresh basil – finely chopped

1 tsp tarragon

1 tsp sage

1 tsp oregano

1/2 tsp kosher salt

1 pinch of cayenne pepper

1 pinch of cumin powder

1 1/2 cups bread crumbs (with extra on hand)

French fried onions – optional

Directions:

Chop the portobello mushrooms and then mince them in a food processor until they reach a finely chopped, almost paste like consistency. Move the mushroom paste to a large mixing bowl. Place the walnuts and nutritional yeast in the food processor and once they are finely chopped add them to the mushroom paste.

Finely chop the onion, celery, garlic and sun dried tomatoes in a food processor. Saute this mixture with some olive oil over medium high heat. Add the tarragon, sage, oregano, cumin, cayenne and salt. Once the vegetables are tender add them to the bowl containing the mushroom and walnut mixture and mix together well. Add the bread crumbs and continue to mix until well combined. The mixture should be sticking together and becoming quite thick and mold-able, if you find that it’s still too wet add more bread crumbs until you reach the desired consistency. Stir in crumbled french fried onions if you wish.

Scoop the mixture into well greased muffin tins and bake at 350 degrees Fahrenheit for 30 minutes or until cooked through.

Note: These would be particularly nice with a vegetable gravy.

Enjoy!

*Note: These make great left overs. You can reheat them or even put them in a sandwich. I definitely think I’ll be adding these to my Thanksgiving line up. So good!*

*Any in case any of you are wondering, that gorgeous platter that the loaf muffins are on is by Mottahedeh.*

Recipe: Veggie Cutlet

December 29, 2013 by lauren.anvari@gmail.com 1 Comment

When we were in Texas for Thanksgiving with Raf’s family, his aunt Minoo made these delicious veggie cutlets (or kotlets if you’re Persian). They were so good and had such a nice texture that I had to ask several times if she was sure there wasn’t any meat in them. Well she generously shared her recipe with me and I finally got around to making them. Mine didn’t turn out quite as good as hers did but that’s probably because I was a bit liberal with my proportions, nonetheless they were still a hit. Some of the ingredients may be a bit tricky to track down, but I was able to find everything I needed at my local Asian super market. This recipe isn’t hard to make but there are a few food prep steps involved so a food processor will be your best friend.

Enjoy!

Ingredients:

1 Medium potato, cooked and mashed

1 carrot (shredded)

1/2 cup mashed peas

1/2 cup shredded cabbage

1 tsp ginger paste

1 tbsp garlic paste

1 serrano chili minced or 1 1/2 tsp chili sauce

1 tsp dried mango powder (amchur)

2 tsp chaat masala (I didn’t have any so, I used garam masala instead)

3 tbsp roasted chick pea flour (besan)

1 cup ground cashews and almonds (I didn’t have almonds, so I used walnuts instead, improvise people!)

Salt and Pepper to taste

olive oil for cooking – if using the frying method

Directions:

Sautee the garlic and ginger pastes in a skillet with a bit of olive oil. Add the mashed potato, carrot, mashed peas and cabbage and stir fry until soft. Add the mango powder, chaat masala, chili and chick pea flour and stir until combined. Stir in the ground nuts and add the salt and pepper. Allow the mixture the cook for a few minutes stirring gently (it will have a very thick consistency). Remove the mixture from heat and allow to cool, until it is safe to handle with bare hands.

Once the mixture has cooled, scoop out small amounts and shape into oval patties. You can either fry or bake the patties.

Frying: Heat olive oil in a skillet, and cook patties on medium heat (turning often) until they are golden brown.

Baking: Preheat the oven to 400 degrees Fahrenheit, place patties on a baking sheet lined with parchment paper and bake for 30 minutes. Make sure to flip the patties half way through.