Monthly Archives: July 2014

TOFU SCRAMBLE WRAP w/spicy soy chorizo

Ahnestveggie

If you follow my social media accounts, more specifically Instagram (@ahnestveggie), you would already know I’m a little obsessed over Trader Joe’s Chia Seed Flour Tortilla and all sorts of tofu. This is just a little twist on a normal tofu scramble. The vibrant colors, spiced and complex flavors is just, well simply bad ass. You can always customize the toppings to your liking. For instance, gooey cheese would be perfect as well as some fresh avocado slices. You’re welcome.

Tofu Scramble w/spicy soy chorizo

Tofu Scramble wrap w/spicy soy chorizo

Ingredients:
(For 1 Serving)

1 Chia Seed Flour Tortilla
1/2 cup chopped onion
1/2 cup crumbled soy chorizo
1/3 cup crumbled firm tofu
handful baby spinach
1 clove garlic, minced
1/4 tsp smoked paprika
1/4 tsp garlic powder
1 tbsp hot sauce
salt and pepper, to taste
2 tbsp low-sodium vegetable broth, optional

Steps:
Heat a olive oil on medium-high heat. Saute onions with garlic, salt and pepper.

Add in chorizo, tofu and seasoning. Saute until well combined for about 2-3 minutes.

At the very end add in vegetable broth for extra pan drippings and more smokey flavor. This step is optional but it does help loosen the consistency of the scramble.

Stuff scramble in a tortilla, top with baby spinach and roll into a wrap. Serve with a few avocado slices and fresh veggies.

Enjoy!
XOXO Sarah

 

 

STRAWBERRY+BASIL POPSICLE

Ahnestveggie

When I met you in the Summer, (yes reference to Calvin Harris), all I ask for is fresh strawberry, basil and Popsicle. Why not all combined in one treat for this California heat wave? It’s equally tart, sweet, refreshing and guilt-free. This is a very popular and simple recipe to make this Summer or year round. I just couldn’t narrow down to a few photos so I apologize in advance for the mini Popsicle photo shoot you’re about to encounter.

Strawberry+Basil Popsicle Strawberry+Basil Popsicle

Strawberry+Basil Popsicle

Strawberry+Basil Popsicle

Strawberry+Basil Popsicle

Strawberry+Basil Popsicle

Strawberry+Basil Popsicle

Ingredients:
1 pint (1 lb.)  fresh strawberries, stems removed
6-8 fresh Organic Basil leaves
3 tbsp agave

Steps:
Blend ingredients together or pulse through a food processor. Add more agave and basil to your liking.

Pour mixture to Popsicle mold, cover with the lid, stick in Popsicle sticks and freeze overnight. Mold I used can be found here.

Enjoy!

xoxo Sarah

Korean seitan BBQ Rice Burger

Ahnestveggie

I love when I’m challenged with coming up with vegan recipe that is “off-the-wall” or “impossible” to replicate. If rice and Korean BBQ had a food baby, it would look something like this…

Ahnestveggie
Ahnestveggie

I was inspired by the infamous Koja Kitchen food truck based in San Francisco, CA. They are pure genius! Although I haven’t tried their Koja burger, I thought why not make my own version?
This recipe is a four step process but all very simple and quick to make. The only wait time will be for the seitan to marinate and get all the flavorful juices become merry with each other! There is a recommended assembling direction at the end of the post, but you can most definitely assemble to your liking. This is how we vegans eat!

Ingredients: (Korean seitan BBQ marinade)
1 package West Soy setian, cubed
1/2 cup soy sauce
1/4 cup water
1/2 ripe kiwi
1 tbsp agave
1 tsp red hot chill flakes
½ tsp ginger, minced
1 garlic, minced

Steps:
Place soy sauce, water, agave, ginger and garlic in a pot and bring to a boil on medium high heat. Stir until well combined and set aside.

In a heat proof blender, pour soy sauce marinade and blend with 1/2 ripe kiwi. Pour over seitan cubes and let the mixture set for about 2 hours to marinate.

On medium high heat, cook Korean seitan bbq until browned about 8-10 minutes. Set aside.

 Ingredients: (Korean lettuce salad)
1 head romaine lettuce, chopped
1 tbsp rice or apple cider vinegar
1 tsp red chili flakes
1 tsp sesame oil
drizzle agave
salt and pepper, to taste

Steps:
In a small bowl whisk all ingredients except the lettuce. Drizzle and toss dressing over chopped lettuce. Set aside.

Ingredients: (Spicy Mayo sauce)
1/2 tbsp hot pepper paste (Gochujang)
1 tbsp vegan mayo
1 tsp Sriracha
1 tsp rice wine vinegar
1 tsp lime juice

Steps:
Place ingredients in a bowl and whisk until most of the hot pepper paste (gochujang) is broken down and mixture is a creamy light consistency. Add a teaspoon or two of water if the mixture is too thick.

Rice Bun Steps:
On medium high heat, drizzle sesame oil and place a circle cutter on the pan and pack firmly with cooked white or brown rice. Lightly toast for about 2 minutes with the cutter in tact. Slowly remove the mold/cutter and carefully flip to brown and toast the other side. Set aside.

Ahnestveggie
Ahnestveggie

Assemble: with one toasted rice bun, then the Korean lettuce salad, marinated seitan pieces, drizzle spicy mayo sauce (gochujang sauce), and top with another toasted rice bun.

**Best served right away
Enjoy!
xoxo Sarah

 

Berries n’ Cream POPS

Ahnestveggie

Since moved out to California I found a new obsession for a store called World Market. They’re NO WHERE compared to the amazing Home Goods but still pretty cool. I searched everywhere for a Popsicle mold and remembered that World Market at The Grove probably had everything and they did!  Just in case you want to know how they look like, they can be found here.

These simple, light, sugar-free and vegan treats are perfect for all the 4th of July festivities this weekend. After the countless vegan BBQ’s attended and calories consumed this weekend, you’ll be wanting more of these guilt-free POPS!

Ahnestveggie Ahnestveggie

Ahnestveggie

Ahnestveggie

Ahnestveggie

Ingredients for Red Stripe:
About 6 strawberries
¼ cup almond milk
½ tbsp agave

Steps:
Blend ingredients on a high volume blender. Pour into Popsicle mold a fourth of the way up, leaving enough space for the cream and blueberry puree. Freeze for about an hour.

Ingredients for Cream Stripe:
1 -14 oz. can coconut milk (light or full fat)
1/2 tsp pure vanilla extract
1 tbsp agave

Steps:
In a mixing bowl, vigorously whisk ONLY the “cream” of the coconut milk, (natural separation will occur, save the coconut water for smoothies), agave and vanilla extract. Carefully and quickly fill the mold half way leaving another fourth on top for the blueberry puree. Freeze for another hour.

Ingredients for Blue Stripe:
½ cup blueberries
¼ cup almond milk
½ tbsp. agave

Steps:
Blend ingredients on a high volume blender. Pour into mold to top, place the lid and stick Popsicle sticks. Freeze overnight.

Tip: Run the mold under warm water to help loosen them. Serve right away. A trick I’ve been seeing around the social media network is to fill a ice bucket and place the pops on top so they stay cool and helps with the melting. This might just be for show and photography use, because I still think they will have somewhat of a melting process but everyone each their own.

Ahnestveggie

Enjoy and have a happy and safe 4th of July weekend!

Xoxo Sarah