South Oakland Kitchen

mostly vegan, always delcious

Posts tagged vegetarian

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Roommate Christmas Dinner!! Sweet mashed yams, balsamic brussel sprouts, and mini lentil loaves. Lentil Loaves I used this recipe from OhSheGlows! Balsamic Brussel Sprouts Preheat oven to 375 degrees F. Wash and quarter brussel sprouts and toss homemade balsamic vinaigrette (In a small Tupperware container, vigorously shake two parts olive oil, one part balsamic vinegar, a squeeze of spicy brown mustard, a squeeze of agave (or honey), salt, pepper, and garlic powder.). Let the bruss guys sit in the vinaigrette for about a half hour, then dump them out onto a baking sheet and roast for about 40 minutes, or until the outsides are crispy but not burt. These taste almost like candy! Sweet Mashed Yams Wash, peel, and dice yams. Boil yams until they are soft (about 40 minutes), turn off the heat, drain the yams, and put them back in the pot on the stove. Add Earth Balance (or real butter), milk (I used almond), nutmeg and cinnamon to taste, and a pinch of salt. Mash it up, and if you don’t like chunks, pulverize it with a hand mixer!  Serve to friends and enjoy together :)

Roommate Christmas Dinner!! Sweet mashed yams, balsamic brussel sprouts, and mini lentil loaves.

Lentil Loaves

I used this recipe from OhSheGlows!

Balsamic Brussel Sprouts

Preheat oven to 375 degrees F. Wash and quarter brussel sprouts and toss homemade balsamic vinaigrette (In a small Tupperware container, vigorously shake two parts olive oil, one part balsamic vinegar, a squeeze of spicy brown mustard, a squeeze of agave (or honey), salt, pepper, and garlic powder.). Let the bruss guys sit in the vinaigrette for about a half hour, then dump them out onto a baking sheet and roast for about 40 minutes, or until the outsides are crispy but not burt. These taste almost like candy!

Sweet Mashed Yams

Wash, peel, and dice yams. Boil yams until they are soft (about 40 minutes), turn off the heat, drain the yams, and put them back in the pot on the stove. Add Earth Balance (or real butter), milk (I used almond), nutmeg and cinnamon to taste, and a pinch of salt. Mash it up, and if you don’t like chunks, pulverize it with a hand mixer! 

Serve to friends and enjoy together :)

Filed under lentils meatloaf yams brussel sprouts food vegan vegetarian recipe seasonal

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Simple salad with mixed greens, homemade croutons, and homemade balsamic vinaigrette. Croutons Cut up some stale bread (I used an old baguette) into crouton-sized cubes. Toss the bread with olive oil, garlic powder, and herbs de provence. Pop in the toaster oven (or a regular oven) until they’re golden and crispy! Balsamic Vinagrette In a small Tupperware container, vigorously shake two parts olive oil, one part balsamic vinegar, a squeeze of spicy brown mustard, a squeeze of agave (or honey), salt, pepper, and garlic powder. Open tupperware and pour on salad. :) (Okay so neither of these are actually recipes, more just ingredient lists, but it’s more fun to make things to your taste than to someone else’s! You really can’t mess these up.)

Simple salad with mixed greens, homemade croutons, and homemade balsamic vinaigrette.

Croutons

Cut up some stale bread (I used an old baguette) into crouton-sized cubes. Toss the bread with olive oil, garlic powder, and herbs de provence. Pop in the toaster oven (or a regular oven) until they’re golden and crispy!

Balsamic Vinagrette

In a small Tupperware container, vigorously shake two parts olive oil, one part balsamic vinegar, a squeeze of spicy brown mustard, a squeeze of agave (or honey), salt, pepper, and garlic powder. Open tupperware and pour on salad. :)

(Okay so neither of these are actually recipes, more just ingredient lists, but it’s more fun to make things to your taste than to someone else’s! You really can’t mess these up.)

Filed under salad vegan vegetarian healthy food recipe dressing croutons balsamic vinaigrette

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Apparently I’m on a mini kick because the other night I used some tiny potatoes to make…TINY TWICE BAKED POTATOES. Really I just needed to use up some stuff in my kitchen before I went home for break…anyways, here’s what I did! Preheat oven to 375 degrees F. Wash potatoes (of whatever size you want) and pierce them several times with a fork. Microwave them individually on the potato setting in your microwave (or bake them in an oven if you’re more patient then I am) carefully cut them lengthwise, and scoop out most of the insides. It’s good to leave a small layer of potato on the inside to keep the potato strong and to make sure the skin doesn’t break. Mash the potato insides and combine them with tofutti sour cream (or the real deal if you like dairy), several chopped green onions, garlic powder, daiya cheddar cheese (or, again, the real deal), salt, pepper, cayenne, and a splash of your preferred milk (i used almond). Scoop this mixture back into the potato skins, top with some more cheese and place on a baking pan. Cook for 20 minutes or until cheese is well melted and potato skins are crispy! Serve and enjoy.

Apparently I’m on a mini kick because the other night I used some tiny potatoes to make…TINY TWICE BAKED POTATOES. Really I just needed to use up some stuff in my kitchen before I went home for break…anyways, here’s what I did!

Preheat oven to 375 degrees F.

Wash potatoes (of whatever size you want) and pierce them several times with a fork. Microwave them individually on the potato setting in your microwave (or bake them in an oven if you’re more patient then I am) carefully cut them lengthwise, and scoop out most of the insides. It’s good to leave a small layer of potato on the inside to keep the potato strong and to make sure the skin doesn’t break.

Mash the potato insides and combine them with tofutti sour cream (or the real deal if you like dairy), several chopped green onions, garlic powder, daiya cheddar cheese (or, again, the real deal), salt, pepper, cayenne, and a splash of your preferred milk (i used almond). Scoop this mixture back into the potato skins, top with some more cheese and place on a baking pan. Cook for 20 minutes or until cheese is well melted and potato skins are crispy! Serve and enjoy.

Filed under potatoes vegan vegetarian cheese daiya tofutti food snack recipe

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THE BEST VEGAN BLACK BEAN BURGERS*

This recipe has been sitting on my phone for a while (read: since august) so I figure I’ll get it up here so I can move on and so that you all can make delicious black bean burgers. These burgers are so easy to make, and the recipe makes a ton. Freeze them on a baking sheet, and when they’re frozen, throw them in a ziplock bag and keep them for cookouts or busy nights! These are burgers are fresh, smoky, and spicy tasting, and are great on buns, naked, or crumbled on a salad.

In a large food processor, pulverize 2 cups of regular oats to make oat flour.

Turn the food processor off and add 25 oz of black beans, 15 oz of kidney beans, two poblano peppers (stems and seeds removed), one green bell pepper (stem and seeds removed), 1 tablespoon each of onion powder, garlic powder, nutritional yeast, vegan worcestershire sauce, and soy sauce, 2 teaspoons of cumin, and 1 teaspoon each of liquid smoke, paprika, chili powder, cayenne, and crushed red pepper.

Turn food processor on and combine all ingredients, turning it off and scraping the sides when necessary. 

Shape mixture into patties and freeze before cooking so they keep their shape! 

*as proclaimed by my boyfriend, who is clearly biased

Filed under vegan vegetarian beans burgers grill summer food recipe easy

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Dinner a few nights ago…Baked Pumpkin Mac and Cheeze and Oven-Fried Tofu Pumpkin Mac and Cheeze I prepared this recipe  for Pumpkin Mac and Cheeze sauce while cooking 16 oz. of whole wheat rotini according to package instructions. I combined the rotini with the sauce, put them in a casserole dish, topped it off with with bread crumbs (I used Panko which technically is not vegan, so be careful! you could easily make your own), fresh ground pepper, Herbs de Provence, and a hit of cayenne. Bake in the oven at 350 degrees F until it is bubbling up on the sides, or for 30 minutes. Oven-Fried Tofu Cut an extra-firm block of tofu into 8 rectangular pieces. Line the pieces up on a towel, place another towel on top, and put some heavy stuff on the towel (i used cookbooks and a cooking pot) to press all of the moisture out of the tofu. Leave it like this for about an hour. While your tofu is pressing, make a mixture of bread crumbs (again, i used panko which is not vegan, but you can make your own breadcrumbs or use crushed crackers), corn starch, cayenne pepper, paprika, salt, pepper, garlic powder, and onion powder to taste.  Put a piece of aluminum foil on an oven pan to prevent the tofu from sticking (and to save dishwashing!) When your tofu is done pressing, spread veganaise on each side of the tofu, then roll it in the bread crumb and spice mixture. when both sides are coated, place the tofu on the aluminum foil. Bake on 350 degrees F for 30 minutes or until the tofu looks golden brown. Serve with your favorite dipping sauce (I loved Trader Joe’s BBQ sauce) and enjoy!

Dinner a few nights ago…Baked Pumpkin Mac and Cheeze and Oven-Fried Tofu

Pumpkin Mac and Cheeze

I prepared this recipe  for Pumpkin Mac and Cheeze sauce while cooking 16 oz. of whole wheat rotini according to package instructions. I combined the rotini with the sauce, put them in a casserole dish, topped it off with with bread crumbs (I used Panko which technically is not vegan, so be careful! you could easily make your own), fresh ground pepper, Herbs de Provence, and a hit of cayenne. Bake in the oven at 350 degrees F until it is bubbling up on the sides, or for 30 minutes.

Oven-Fried Tofu

Cut an extra-firm block of tofu into 8 rectangular pieces. Line the pieces up on a towel, place another towel on top, and put some heavy stuff on the towel (i used cookbooks and a cooking pot) to press all of the moisture out of the tofu. Leave it like this for about an hour.

While your tofu is pressing, make a mixture of bread crumbs (again, i used panko which is not vegan, but you can make your own breadcrumbs or use crushed crackers), corn starch, cayenne pepper, paprika, salt, pepper, garlic powder, and onion powder to taste. 

Put a piece of aluminum foil on an oven pan to prevent the tofu from sticking (and to save dishwashing!)

When your tofu is done pressing, spread veganaise on each side of the tofu, then roll it in the bread crumb and spice mixture. when both sides are coated, place the tofu on the aluminum foil.

Bake on 350 degrees F for 30 minutes or until the tofu looks golden brown. Serve with your favorite dipping sauce (I loved Trader Joe’s BBQ sauce) and enjoy!

Filed under vegan vegetarian tofu pumpkin food dinner recipes

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girlmeetsinternet: Tonight for a snack I amped up my Tofutti (vegan cream cheese) by adding diced carrots, celery, and green onions. I also threw in some garlic powder, onion powder, salt, lemon pepper, nutritional yeast, and a dash of cayenne pepper. Just leave your Tofutti or cream cheese out for a bit so it gets soft, throw in all of your add ins, and mix it around with a fork until everything is combined. Spread it on a bagel or dip in some crackers!

girlmeetsinternet:

Tonight for a snack I amped up my Tofutti (vegan cream cheese) by adding diced carrots, celery, and green onions. I also threw in some garlic powder, onion powder, salt, lemon pepper, nutritional yeast, and a dash of cayenne pepper. Just leave your Tofutti or cream cheese out for a bit so it gets soft, throw in all of your add ins, and mix it around with a fork until everything is combined. Spread it on a bagel or dip in some crackers!

Filed under vegan food vegetarian recipe tofutti cream cheese snack

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although my last tomato pie was quite excellent, I was dissatisfied with the crust.  using the leftover sauce from my first attempt and leftover vegan spinach artichoke dip (from this recipe) as toppings, I made a crust using this recipe and it was INSANELY PERFECT.  no need for future experimentation, this is my forever tomato pie crust recipe! also shoutout to my roomie/bff juliana who has been checking this blog every day and crying about the lack of posts. I’LL TRY TO POST MORE I PROMISE!

although my last tomato pie was quite excellent, I was dissatisfied with the crust.  using the leftover sauce from my first attempt and leftover vegan spinach artichoke dip (from this recipe) as toppings, I made a crust using this recipe and it was INSANELY PERFECT.  no need for future experimentation, this is my forever tomato pie crust recipe!

also shoutout to my roomie/bff juliana who has been checking this blog every day and crying about the lack of posts. I’LL TRY TO POST MORE I PROMISE!

Filed under vegan food pie tomato pizza spinach artichoke tomato pie vegetarian cooking