Loaded Mashed Potato Cups

Ahhh, another week another Tasty challenge. This week we decided to put our personal spin on loaded mashed potato cups. The original recipe can be found here.

For the roasted garlic mashed potatoes:

5 potatoes

3 tablespoons of Manitoba Harvest Hemp

1 clove of garlic

2 tablespoons Becel vegan butter

1/4- 1/3 cup nut milk, I used Silk Almond milk

2 green onions

Preheat oven to 400, put your prepared garlic in for about 30 mins (I assume you know how to prepare garlic for roasting). Turn the oven down to 350. If you decide to turn off the oven make sure you pre-heat it before assembling the cups.

Peel and quarter potatoes, place on trivet add a cup of water in instant pot. Cook for 9 mins. Use natural release.

Once potatoes and garlic are cool enough to handle, take out your potato ricer and press them. Then add the rest of the ingredients.

If you don’t have a pressure cooker- that’s fine, stove works too.

 

For the bacon bits (I loosely followed Happy Herbivore’s recipe from The Happy Herbivore)

2 tablespoons soy sauce

1 tablespoon water

2 teaspoons liquid smoke

1/2 teaspoon garlic powder

1/4 paprika

1/2 cup TVP

Add everything but the  TVP in a small pan, bring to boil. Once boiling, turn down the heat stir in TVP, cook for a few more mins on low heat- drizzle some maple syrup on it (forgot to add it to the liquids oops)

The orginal method calls for you to crisp them up- but I didn’t think it would work well with the recipe.

I took half the potato mixture, dropped mixture into a parchment lined muffin pan,  made an indent and sprinkled follow your heart fiesta blend in the middle. Some I covered with more potato, some I didn’t. Cook for 35 mins, sprinkle with more green onion.

The other half of the mashed potato mixture- I added the bacon bits. I didn’t measure- just add until you think you have enough (with the left over bits, crisp them on low heat, in frying pan,  stirring often until crispy, store in air tight container use as you would with any bacon bits). Re-use the parchment paper and repeat the steps as stated in the first half of mixture.

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If you want to join the challenge or to find out more about vegan snack down then check out our facebook group. Visit our blog to vote on what is making your mouth water. If you make this use the hashtag #vegansnackdown.

 

The Protein Ninja Book Review

There are two parts, to The Protein Ninja by Terry Hope Romero:  Enter the protein ninja, and the recipes.

Part one: Welcome to the Protein Ninja, which explains what protein powders are and what they do. Pea protein powder, brown rice protein powder and hemp protein powder. Most of the recipes use pure, unflavored, unenriched plant based protein powders , the only exception would be the soy based smoothie bowls… yes smoothie bowls which have flavored powders. Think delicious ice cream for breakfast, only it’s a smoothie.

The protein Ninja pantry, because let’s face it, if you want to  be a real ninja you must learn how to stock your pantry properly. She also has guides for cooking and freezing.

Part 2: The recipes. I made a comment about this *is* the book that you should give a copy (or mention the name of this book) to every one who asks “But how do you get your protein.?” Let’s face it, we get enough good protein without the disadvantages of everything that comes with eating animals. One person said the book sounds good, but read a review that says Terry calls for a lot for powders. Well, that made check out all the recipes and see just how many recipes can be made with just nut, soy or legumes. There’s about 28 recipes that can be made without buying (assuming you don’t already have the powdered proteins). There’s a 100 recipes, so that’s more than a 1/4 of this book, that can be made with what you already have on hand.

I didn’t have any protein powders at home when I first received this book, and look what I made, this is a soy based protein dish- as it calls for soy. Baked veggie pan omelet:

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This was really good! And of course you could add any seasonal veggies that you have on hand. But listen to these other dishes: Early bird scramble, chickpea pesto tomato toast, Tempeh bacon strips, tempeh apple sausage patties, chocolate hazelnut chickdate toast, 5- spice chickpea peanut noodle bowl, creamy tomato tofu curry with cilantro garbanzo bread- I’m just touching on a few, and now I have made myself hungry. (The dishes I just listed call for nut, soy or legume protein.) Once I buy brown rice flour, I’m going to be making chocolate chip ninja cookies. There’s also a hemp brownie recipe- no drugs involved.  Korean tofu taco salad. Let’s face it, there’s a lot of recipes I want to try, and Terry delivers again!!

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Do you have this book? What is your favorite recipe?

Follow Terry on facebook, twitter, instagram for more ninja food porn

 

 

Cashew Rice Bowl

Kayla and I were chatting the other night about how expensive groceries are becoming, and it’s only going to get worse. It’s incredible at how expensive produce is, 6 dollars for cauliflower, 3 dollars for celery, 2 dollars for onions, you get my drift. Now how do you feed your family healthfully for the least amount of money possible? Good question. Not every one can live on left overs, not to mention even liking left overs. So the question is- how do you keep things fresh and not boring. How can one trick their family into thinking they are NOT eating left overs? (side note, I can live on left overs)

During the winter, I often resort to frozen veggies because they are much cheaper and still healthy. I do not like canned veggies (unless it’s corn) I find canned veggies to be mushy, gross and sickening- but that’s just my opinion. But I still like to buy fresh carrots, onions, garlic and other veggies when there’s a sale on. I like to peel and chop. Hire me, and I’ll come over and prep your fruits and veggies for you, I could even cook your dinner 😉

I made Ginny’s Cashew rice bowl. I used the veggies I had on hand- read: already washed and chopped. I had brussels sprouts, carrots, green beans and zucchini. I cooked the recipe as it states, (though I didn’t add  rice to the wok), as I had cooked it in the IP (instant pot), as I was cooking the veggies and didn’t want the warm rice to stick and become mushy. By using the IP I was able to cut the cooking time in half. If I had made the rice before hand and it was cold, I would’ve added it to the wok with the cashews. This worked perfectly.

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I also made foiled wrap veggies, which turn out well… except the zucchini- it was over cooked, oh well, I will know for next time to keep an eye on it, or not to use them at all. But over all- it was good.

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Back to how to make this taste like a new meal? Well, I had left overs today- I added some hot sauce and a little bit of hoisin sauce. Make sure you read labels, you can buy vegan hoisin sauce, it may not be easy to find. I found mine in a locally owned store where the owner carries a lot of vegan product for reasonable prices.

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I could’ve taken this dish because I did cook the rice and veggies separately, I could’ve put the veggies in a wrap, and added some broccoli and cheeze to the rice to make a casserole. Even if the veggies and rice were cooked together, it would’ve made for an awesome burrito. I had enough left overs for one, but if I decided to make burrito’s I would’ve been able to get two- stretching my money even further.

Are you a fan of left overs? If not, how do you keep your meals fresh?

Adding To My Simple Raw Garlic Salad Dressing

Because this salad dressing that I made from http://www.therawtarian.com/simple-raw-garlic-salad-dressing is so simple, yet delish, and keeps in the fridge for up to 4-5 days, I decided that I would ‘layer’ it.  Each day I will be adding a ‘new’ ingredient until it is gone.  That way I can have a simple salad with a ‘new’ dressing on it so it’s as though I’m having a different salad every day.

Salad Dressing Day One…see here:

https://2flirtygirlsandajuicer.com/2016/01/12/simple-raw-garlic-salad-dressing/

Salad Dressing Day Two:

Today I finely chopped/minced approx. 1/3 of a small, white onion.  I put the amount of salad dressing I thought I would use today in a small mason jar and added some chopped/minced onion.  I put the rest of the onions in the jar with the dressing I made the first day and put it back in the fridge.

 

Garlicky drsng onions

 

Simple Raw Garlic Salad Dressing

I was searching the net for raw food recipes and came across this awesome site:

http://www.therawtarian.com/simple-raw-garlic-salad-dressing

I did my own take on the ‘Simple Raw Garlic Salad Dressing’…I added a bit of black pepper and a 1/2 tsp of a garlic/ginger/chili paste mix :

Garlicky salad dressing

It was so simple and easy and quick to make.  I cannot wait to try this on a simple salad.