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Archive for the ‘side dish’ Category

Today, two circumstances conspired that drove me to devise and create this delicious new recipe for Easy Black Eyed Peas Miso-Hemp Dip.  The first: I randomly decided to soak black eyed peas last night (I soak all kinds of things on a whim!) and thus needed to make a batch of homemade black eyed peas today; the second: I was running low on homemade hummus (I use Choosing Raw’s hummus method), my other go-to dip.

This dip, my first ever using black eyed peas as the bean of choice, relies on the nutty flavor of hemp seeds and tang of miso, lemon juice and lots of garlic. I think it’s the best dip I’ve ever made! I’ll definitely be making it again soon, and serving it to guests whom I know to be garlic lovers, too. I used homemade black eyed peas, but the canned variety would work fine too, of course. Feel free to double the batch.

Black eyed peas miso-hemp dip on Queer Vegan Food.

Easy Black Eyed Peas Miso-Hemp Dip

Ingredients:

1 1/2 cups black eyed peas

1 Tbs mellow white miso (chickpea miso would also be great in this)

1/4 cup hemp seeds

1 Tbs lemon juice

1/8 cup sesame seeds

1 Tbs olive oil

1 pinch sea salt

1 tsp cumin powder

4 cloves raw garlic (less if you’re not a crazy garlic lover)

3 Tbs water

Freshly ground black pepper for garnish (optional)

Instructions:

Food process or Vitamix all ingredients. Serve chilled. Very satisfying with chips (served here with organic blue corn chips), raw veggies, or as a shmear on a sandwich or wrap.

Let me know if you try this dip 🙂 Thanks for reading!

P.S. While you’re on a bean dip kick like I am, try this awesome-looking North-meets-South bean dip from the wonderful JL Goes Vegan!

 

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Greetings from snowy Boulder, CO. My first winter in Boulder has been quite an adventure so far. I learned only after moving here that February, March and April are some of the snowiest months of the year. While the temps have been vacillating a lot recently (60s one day, 9 degrees a few days later!), I got a chance to finally explore the Colorado powder at Copper Mountain. In anticipation of skiing, I unpacked my ski gear from childhood and donated everything that was made of leather, and picked up some gently used cruelty-free alternatives (a helmet without leather, leather-free gloves, wool-free neck warmer.

I’m by no means an experienced skier, but I had a really great time enjoying the beautiful scenery! I can see why people trek from all over the world to enjoy the slopes in Colorado.

Queer Vegan Food skiing at Copper Mountain in Colorado

Skiing at Copper Mountain in Colorado.

Recently, two amazing companies, Tolerant Foods and Explore Asian, sent me samples of their amazing gluten-free vegan pastas. At the risk of sounding incredibly ignorant, I had no idea that it was even possible to turn red lentils, black beans, soybeans and mung beans into pasta! These pastas list the respective beans as the only ingredients, which is a marvel of science if you think about it. This is definitely not your average brown rice or quinoa/corn pasta–each of the pastas I tried (Mung bean, black bean, and red lentil, so far) are rich in flavor and have enjoyable al dente textures.

Gluten-free, organic black bean, soybean and mung bean pastas from Explore Asian.

Gluten-free, organic black bean, soybean and mung bean pastas from Explore Asian.

Tolerant Foods red lentil rotini is gluten-free and vegan.

Tolerant Foods red lentil rotini is gluten-free and vegan.

So far, I’ve tried the black bean penne and red lentil rotini from Tolerant Foods (both so, so good!) as well as the mung bean fettucini from Explore Asian (so unique and satisfying!).

Beyond Meat also generously sent me samples of their latest gluten-free vegan product, Beef-Free Crumbles! I think this may be my favorite Beyond Meat creation yet. Other faux beef products are laden with processed soy and/or processed wheat. I love that Beyond Meat Beef-Free Crumbles, which comes in regular “beefy” and “feisty” flavors, contains pea protein and no weird added fillers.

Beyond Beef crumbles are vegan and gluten-free and really delicious.

Beyond Meat Beef-Free Crumbles are vegan and gluten-free and really delicious.

An easy, yummy recipe: Beyond Meat Beyond Beef crumbles, parsley, tomato sauce, black bean pasta from Tolerant Foods!

An easy, yummy recipe: Beyond Meat Beef-Free Crumbles, parsley, tomato sauce, black bean pasta from Tolerant Foods!

When I served Beyond Meat Beef-Free  Crumbles and Tolerant Foods’ black bean pasta to guests, the crowd went wild! Granted, they were a vegan, mostly gluten-free crowd, but still, these products are big winners in my book. I’d absolutely serve them again to my friends and loved ones, and enjoy them myself. The only real issue when eating foods like this with hella beans and protein is that you may feel absolutely invincible. Here’s to bean and pea protein power!

Stay warm! xo

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Beyond Meat Chicken Alfredo on Queer Vegan Food by Sarah E Brown

When Beyond Meat, the delicious, pea protein-based meat substitute company, offered to send samples of their products for me to create a recipe, I hella obliged. I absolutely love using it in salads, wraps, and recipes like the one I’m sharing today. While I tend to avoid meat substitutes due to their being overly processed and sort of strange on principle, I really like how Beyond Meat is made from simple ingredients, is gluten- and GMO-free. Beyond Meat is available in various health food stores and can be purchased in prepared items at a chain called Tropical Smoothie. If you’d prefer to make Beyond Meat at home,  here’s a recipe using Beyond Meat Lightly Seasoned Chicken-Free Strips that really hits the spot.

Gluten Free Vegan Beyond Meat Chicken Alfredo (Serves 2)

Ingredients:

1 cup Beyond Meat Lightly Seasoned Chicken-Free Strips

1/2 cup chopped red bell pepper (optional)

1/4 cup chopped golden beets (optional)

1/2 cup cashews

1/4 cup nutritional yeast

1 Tbs chickpea miso (or another miso)

1 tsp olive oil

1/4 cup water

3 cloves garlic

1 tbs sesame seeds

Instructions:

Blend all ingredients except Beyond Meat, golden beets and red bell pepper in a Vitamix or food processor until fully blended. Cook blended mixture on stove at medium heat, and add in Beyond Meat strips, red bell pepper and golden beets (if using) for 10-12 minutes on medium high heat. Serve with quinoa pasta or fresh greens.

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Yesterday, I accidentally ate non-vegan hummus.

Yesterday, I accidentally ate non-vegan hummus.

Yesterday, I accidentally ingested dairy in the form of milk hidden in the ingredient list in organic “classic” -flavored hummus sent to me by Eat Well Enjoy Life, a company that wanted me to review various flavors from their line of hummus.

I specifically asked Eat Well Enjoy Life to send only vegan flavors, and so I didn’t even think to check the ingredients of what they sent me. It turns out, they make a lot of vegan flavors, and only a few are made with dairy. I was randomly scanning the ingredients this morning when I saw “contains milk” and my heart sunk. It turns out that in addition to all-vegan hummuses (which are amazing, and are made with really unique vegan ingredients like lentils, white beans, and black beans!), they also sell Greek-yogurt infused hummus. Bummer to the max.

The vegan flavors from Eat Well Enjoy Life

The actually vegan flavors from Eat Well Enjoy Life. They are great.

The non-vegan flavors from Eat Well Enjoy Life. They are made with Greek Yogurt, which wasn't so obvious from the packaging.

The non-vegan flavors from Eat Well Enjoy Life. They are made with Greek Yogurt, which wasn’t so obvious from the packaging.

I haven’t accidentally eaten animal products (that I know of) in a long time, and each time it happens (it’s been only a few times during the 8+ years I’ve been vegan) it’s challenging for me on many levels. I figured I can’t be the only one who has gone through this, so I decided to share what I’ve learned from my recent experience.

Here are the 5 Things I learned From Accidentally Eating Animal Products:

1) Our world is not as vegan as I sometimes wish it were. Weird uses of dairy/eggs/etc. still exist in things one would suspect would be vegan, but you can’t be too careful and it’s always a good idea to double check when trying new products.

2) Companies may claim to understand what veganism is and seem enthusiastic about veganism, but that doesn’t mean they don’t make mistakes. I’ve even seen things labeled vegan that list whey, honey, dairy, and eggs in products’ ingredients. It’s always a good idea to check, educate, and have conversations to really ensure products being received or reviewed are vegan, especially as a food blogger who gets to interact with sales and marketing people on the reg. I think in this case, there was just a miscommunication between the person with whom I interacted and whomever sent out the samples for review. Eat Well Enjoy Life’s vegan hummus flavors are indeed delicious–creamy, spicy, white bean hummus and edamame hummus, and other bean formulations are indeed worthy of telling vegan bloggers about–it’s just a shame they accidentally sent non-vegan samples that I didn’t think to check as well.

3) It’s best to make your own hummus. No matter how great a store-bought hummus, nothing compares to homemade versions. Homemade hummus tastes way fresher and better, I’ve learned. I highly recommend any of the hummus recipes on Choosing Raw.

4) I am human, and sometimes humans forget to check product labels even when they know better. We live in a non-vegan world and this is just another reminder that we all need to do our best to keep educating and helping people understand why we choose to abstain from consuming animal products.

5) Good can come from bad. Today, in honor of my unfortunate accidental ingestion of dairy, I’m going to make a donation to an animal welfare-related cause. I’ve decided to give to Veganism is the Next Evolution (VINE). VINE is a wonderful sanctuary and I highly recommend checking them out. I realize it is a privilege to be able to donate, and my accidental ingestion of animal products is a great excuse for me to put extra attention into doing what I can. (Not that one needs to wait until they accidentally eat animal products to promote animal welfare causes!)

Thanks for reading! xo

I’d love to hear about others’ experiences dealing with this, if anyone has a story related or wants to share?

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You know those times when you feel like cooking but are low on kitchen staples? Tonight was one of those times for me. Surprisingly, I’ve found that when I’m lowest on ingredients I usually have on hand, I tend to come up with the most creative and unique dishes.

While steaming some kale and whole crimini mushrooms in balsamic marinade, I decided to do something fun with the mushrooms rather than enjoy them on their own. This evolved into using some edamame I had in the freezer to make a hummus-like edamame dip infused with hemp seeds, lemon juice and chickpea miso. Here is the result. It’s such an easy recipe, I can’t believe it took this long for me to discover it! I bet you could make this look classy and serve it at a fancy (pants) party!

Edamame Dip-Stuffed Crimini Mushrooms

Serves 2-3

Ingredients:

Marinated mushrooms

1/2 pound crimini mushrooms

1 Tbs balsamic vinegar

1 tsp coconut oil (I used Nutiva brand)

2 cups water (more if needed)

Edamame Dip

1/2 cup edamame

1 tso chickpea miso

1 Tbs hemp seeds

1 Tbs lemon juice

1 Tbs sesame seeds

1/4 cup water

1 tsp extra virgin olive oil

Garnish

Paprika (optional)

Instructions:

Cook the whole mushrooms in the balsamic marinade and water on the stovetop for 10-15 minutes. Meanwhile, blend or food process all edamame dip ingredients. De-stem the mushrooms after cooking (feel free to save them and use them in another recipe) and stuff with dip. Enjoy!

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I almost didn’t post this recipe. It’s very simple but so rich in flavor and texture that I think it’s worth sharing. These farmers’ market Brussels sprouts paired with quinoa are a great fall dish. I love the rich flavor and crispy texture of the sprouts, and the quinoa adds a lovely nutrient dense crunch.

Baked Balsamic Brussels Sprouts With Curry Quinoa

Ingredients:

Baked Brussels Sprouts

2 cups Brussels Sprouts

1 tbs Balsamic Vinegar

dash salt

2-3 Tbs nutritional yeast

1 Tbs coconut oil or olive oil

Curry Quinoa

1 cup cooked Quinoa

1/4 cup vegetable broth

Curry Powder (to taste)

Instructions:

Preheat oven to 375 degrees. Halve the Brussels sprouts and toss with all ingredients. Add curry powder to cooked quinoa (or add while cooking) and serve together.

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I’m so excited that our weekly CSA now includes squash! It’s so much fun to make dishes with the multitude of awesome cold-weather squashes, including spaghetti, acorn, delicata, and butternut varieties. There are loads of excellent ways to prepare squashes, including the simple method of just slicing and baking them with a touch of salt and a rub of coconut oil. But what to do with the seeds inside? You don’t have to throw them away or send them to the compost bin!

Next time you making a squash dish, I suggest saving the seeds and baking them. They make a nutritious, satisfying snack or salad topper. Into high raw? A few of these on top of a raw dish like zucchini or kelp noodles would be absolutely amazing. Feel free to experiment and spice these to your liking!

Spiced Cheesy Roasted Squash Seeds

Ingredients:

Squash seeds (pretty much any kind will do! This time I used acorn squash)

1 tsp coconut oil or coconut oil spray

1-2 tsp nutritional yeast

1 dash salt

1 dash pepper

1 tsp cayenne pepper

Instructions:

Bake for 15-20 minutes at 375 degrees, or until they’ve reached their desired crispness. Be careful not to over-roast them or they’ll burn!

Hooray for fall! 😉

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