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Connoisseurus Veg

Connoisseurus Veg
Mon, 15 Aug 2022 14:02:08 +0000

Spicy Vegan Breakfast Burritos


Three Vegan Breakfast Burrito halves stacked on a plate.

These scrumptious vegan breakfast burritos are packed with scrambled tofu, black beans and roasted potatoes! Super satisfying, easy to make, and great for meal-prep!

Three Vegan Breakfast Burrito halves stacked on a plate with lime wedges in the foreground.

I love savory vegan breakfast recipes. But to be more specific: I love spicy savory vegan breakfast recipes. They're perfect when I need a little something extra to help me wake up!

These vegan breakfast burritos are my new favorite morning pick-me-up. They're delicious, spicy, go great with coffee, and perhaps best of all, the components can be cooked in advance so that all I have to do in the morning is heat heat them up and roll. Because let's face it, what's the point in having a great breakfast if it involves work before coffee?

[feast_advanced_jump_to] Ingredients You'll Need
  • Potato. A russet potato works best for this recipe, but feel free to substitute red potatoes, gold potatoes, or even a sweet potato if you'd like.
  • Olive oil. Another high-heat oil such as corn oil, avocado oil, or canola oil could be substituted.
  • Cornstarch.
  • Spices. We're using ground cumin, garlic powder, onion powder, and turmeric.
  • Salt & pepper.
  • Onion.
  • Garlic.
  • Tofu. Extra-firm tofu works best for this recipe, and it doesn't need to be pressed. Having said that, feel free to use firm or super firm tofu if that's what you have on hand.
  • Black beans. Use canned or precooked beans.
  • Salsa. Use your favorite jarred salsa, of any variety! Mild, medium or hot is fine!
  • Fresh cilantro. Skip this if you're not into cilantro.
  • Tortillas. You'll need large (burrito-sized) flour tortillas to make these vegan breakfast burritos. Smaller tortillas won't fit all the fillings. Gluten-free tortillas can be substituted as long as they're big enough.
  • Avocado.
  • Additional fillings. Use what you like! Try additional salsa, hot sauce, vegan cheese, or vegan sour cream.

Tip: If you'd like to make your burrito filling taste eggy, try using kala namak, also known as black salt, instead of regular table salt. This product has a high sulfur content, so it's great for making things taste like eggs. Look for it in Indian grocery stores.

How They're Made

The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!

  • Start your potatoes first. Scrub and dice the potatoes, then toss them with some olive oil, cornstarch, spices and salt.
  • Arrange the potatoes on a parchment paper-lined baking sheet and roast them until they're easily pierced with a fork.
Roasted breakfast potatoes on parchment paper.
  • Heat the oil in a large skillet, then add diced onion. Sweat the onion for a few minute until it starts to soften up.
  • Add minced garlic and sauté it with the onion for about 1 minute, until it becomes very fragrant.
Onions cooking in a skillet.
  • Add crumbled tofu to the skillet, along with beans and spices. Cook everything briefly, just until the mixture dries a bit.
  • Stir in the salsa and let the mixture simmer for about 10 minutes, until the salsa thickens up.
  • Take the skillet off of the burner and stir in the cilantro, along with salt and pepper.
Scrambled tofu, black beans and salsa in a skillet.
  • Time to wrap your burritos! Place a strip of potatoes and filling in the center of each tortilla, along with some avocado slices and any other fillings you're using.
  • Fold a side of the tortilla over the fillings, tuck in the side and roll your vegan breakfast burrito!
Plate with four Vegan Breakfast Burrito haves, dish of hot sauce and lime wedges. Leftovers & Storage

Assembled burritos will keep in an airtight container in the fridge for about 3 days or in the freezer for 3 months, though the avocado might brown. Wrapping them in foil is recommended but not required!

For meal prep, store the tofu filling and potatoes in separate airtight containers, then heat and assemble the burritos just before serving.

More Savory Vegan Breakfast Recipes

Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!

Three Vegan Breakfast Burrito halves stacked on a plate. Print Spicy Vegan Breakfast Burritos These scrumptious vegan breakfast burritos are packed with scrambled tofu, black beans and roasted potatoes! Super satisfying, easy to make, and great for meal-prep! Course BreakfastCuisine American, Mexican Prep Time 20 minutesCook Time 30 minutesTotal Time 50 minutes Servings 4 Calories 489kcal Author Alissa Saenz IngredientsFor the Roasted Potatoes
  • 1 medium russet potato, scrubbed and cut into ½ to 1 inch cubes
  • 2 teaspoons olive oil
  • 1 ½ teaspoons cornstarch
  • 1 teaspoon ground cumin
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt, or to taste
For the Tofu Filling
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 7 ounces extra-firm tofu (half of a 14 ounce package)
  • 1 cup canned black beans, drained and rinsed
  • 1 teaspoon ground cumin
  • ½ teaspoon turmeric
  • ½ cup jarred salsa
  • ¼ cup chopped fresh cilantro
  • Salt & pepper, to taste (see Note)
For the Burritos
  • 4 large (burrito sized) flour tortillas
  • 1 ripe avocado, sliced
  • Additional fillings of choice, such as vegan cheese, sour cream, hot sauce, and additional salsa
US Customary - Metric InstructionsMake the Potatoes
  • Preheat the oven to 400°F and line a baking sheet with parchment paper.
  • Place the potatoes into a large bowl and add the oil, cornstarch, cumin, onion powder, garlic powder, and salt.
  • Roast the potatoes for about 20 minutes, until easily pierced with a fork.
Make the Tofu Filling
  • While the potatoes roast, heat the oil in a large skillet over medium heat.
  • Add the onion and cook it for about 5 minutes, stirring frequently, until soft and translucent.
  • Stir in the garlic and sauté it with the onion for about 1 minute, until very fragrant.
  • Crumble the tofu into the skillet, then add the beans, cumin, and turmeric. Cook everything for about 2 minutes, stirring frequently, until the mixture begins to dry up.
  • Stir in the salsa and continue cooking the mixture for 5 minutes, stirring occasionally.
  • Remove the skillet from heat. Stir in the cilantro, salt and pepper.
Assemble the Burritos
  • Lay a tortilla on a work surface and arrange one fourth of the potatoes and one fourth of the tofu filling in a strip near the center. Add avocado slices and any other fillings you'd like to include.
  • Fold the side of the tortilla closest to you over the fillings, tuck the sides in, then roll the burrito closed.
  • Repeat until the remaining tortillas and fillings are used.
  • Serve.
NotesYou can add extra eggy flavor to your burrito by using kala namak (also known as black salt) instead of regular salt. Kala namak can be bought online or in Indian markets. NutritionServing: 1burrito | Calories: 489kcal | Carbohydrates: 60.2g | Protein: 15.6g | Fat: 22.5g | Saturated Fat: 4.9g | Sodium: 875mg | Potassium: 835mg | Fiber: 10.1g | Sugar: 4.8g | Calcium: 265mg | Iron: 5mg

The post Spicy Vegan Breakfast Burritos appeared first on Connoisseurus Veg.

Connoisseurus Veg
Sun, 14 Aug 2022 14:44:00 +0000

Rich Chocolate Granola


Bowl of Chocolate Granola with a sliced strawberry on top.

This chocolate granola is super easy to make and deliciously addictive! Sweet, crunchy and loaded with chocolaty flavor, it's perfect for breakfast or snacking!

Wooden surface set with bowl of Chocolate Granola, strawberries and container of almond milk.

This chocolate granola recipe is one of my absolute favorite things in the whole world. But I rarely make it, because I know if I do I'll eat the whole batch practically as soon as it comes out of the oven.

This stuff is GOOOOOOD. Some people think of granola as health food, but I'm here to tell you that it's pure indulgence. With ingredients like cocoa, almonds, coconut and maple syrup it has to be pretty darn amazing.

It's also really easy to make. There was a time when I thought homemade granola was something for the super ambitious home cook, but it's totally not. All you need to do to make granola is mix up a handful of (easy to find) ingredients and bake them in the oven. That's it! Once you've done that you've got a big batch of granola for breakfast and snacking that will last for weeks. Unless of course you're me and you devoured it all in ten minutes.

[feast_advanced_jump_to] Ingredients You'll Need
  • Rolled oats. Use certified gluten-free oats if needed.
  • Canola oil. Feel free to substitute another baking oil here, such as corn oil, coconut oil, or vegetable oil.
  • Almonds. Just about any type of nut could be substituted here. Try walnuts, pecans, or hazelnuts. For nut-free granola try pumpkin seeds or sunflower seeds.
  • Shredded coconut. The recipe calls for unsweetened shredded coconut, but sweetened works fine if that's all you can get ahold of.
  • Maple syrup. Another liquid sweetener like agave could be substituted if needed.
  • Brown sugar. Use organic sugar to keep the recipe vegan.
  • Unsweetened cocoa powder.
  • Cinnamon.
  • Salt.
  • Raisins. You could substitute another dried fruit like cherries or cranberries if you'd like, or even chocolate chips.
How It's Made

The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!

  • Mix all of your ingredients except for the raisins in a large bowl. It might take some stirring to get all of the oats evenly coated, so keep at it for a minute or two!
Hand stirring Chocolate Granola ingredients together in a bowl.
  • Divide the mixture onto two parchment paper-lined baking sheets. Spread it out into an even layer, but not too thin — keeping a relatively thick layer will ensure you get some clumping in your granola.
  • Bake the granola until it's dried out and lightly browned along the edges. Keep an eye on it! We're baking it at low heat, and it could take a while, but I've also seen quite a bit of variation in baking time when using different ovens.
Chocolate Granola on a baking sheet with wooden spoon.
  • Place the baking sheets on cooling racks when the granola has finished baking. Let it cool completely, then transfer it to a storage container and gently add the raisins.

Tip: If you'd like to preserve your granola clumps, be sure to be gentle when transferring your granola from the baking sheets. I like to use a spatula to remove large pieces at a time.

Canister of Chocolate Granola with scoop in the background. Shelf-Life & Storage

Chocolate granola will keep in an airtight container at room temperature for about 3 weeks. I don't recommend freezing it, as it will probably lose it's crunch.

Frequently Asked Questions Is this chocolate granola gluten-free?

It is if you use certified gluten-free oats.

How do you eat chocolate granola?

However you'd like! It can be eaten as a breakfast cereal, over oatmeal, yogurt, or ice cream. This granola goes particularly well with fresh berries like strawberries and raspberries. I'm also partial to eating it by the handful!

Bowl of Chocolate Granola with almond milk and strawberries in the background. More Vegan Snack Recipes

Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!

Bowl of Chocolate Granola with a sliced strawberry on top. Print Rich Chocolate Granola This chocolate granola is super easy to make and deliciously addictive! Sweet, crunchy and loaded with chocolaty flavor, it's perfect for breakfast or snacking! Course BreakfastCuisine American Prep Time 10 minutesCook Time 45 minutesTotal Time 55 minutes Servings 16 Calories 198kcal Author Alissa Ingredients
  • 3 cups rolled oats
  • cup canola oil
  • 1 cups almonds, sliced or slivered
  • ¾ cup unsweetened shredded coconut
  • ¼ cup maple syrup
  • ¼ cup unsweetened cocoa powder
  • ¼ cup organic brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup raisins
US Customary - Metric Instructions
  • Preheat oven to 275°F and line a couple of baking sheets with parchment paper.
  • Mix all ingredients except for the raisins in a large bowl, stirring until the mixture is uniform.
  • Spread the mixture in an even layer on the cookie sheets.
  • Bake the granola for 45 to 60 minutes, until dried out and lightly browned around the edges. Watch it carefully as it can burn quickly.
  • Place the baking sheets on cooling racks and let the granola cool completely.
  • Add the raisins and transfer the granola to an airtight container for storage.
NotesRecipe makes about 4 cups of granola. NutritionServing: 0.25cup (1/16 of recipe) | Calories: 198kcal | Carbohydrates: 25.8g | Protein: 3.9g | Fat: 10g | Saturated Fat: 2g | Sodium: 78mg | Potassium: 225mg | Fiber: 3.4g | Sugar: 11.1g | Calcium: 37mg | Iron: 2mg

The post Rich Chocolate Granola appeared first on Connoisseurus Veg.

Connoisseurus Veg
Fri, 12 Aug 2022 14:05:59 +0000

4 Ingredient Crispy Fried Tofu


Close up of a piece of Fried Tofu cut in half on a plate with additional fried tofu pieces.

This crispy fried tofu is deliciously addictive and super easy to make with just four ingredients! Perfect for everything from stir-fries to salads to snacking.

Close up of a half of a piece of Fried Tofu on a plate with additional fried tofu cubes.

Where are all my tofu haters at??

Ah, they're probably not here. Because why would they show up for a tofu recipe?

Well guys, do me a favor, please. Can you tell all your tofu hating friends to head on over here? Because this ridiculously simple fried tofu recipe will make a tofu lover out of anyone.

This tofu basically tastes like French fries. I guess that's what happens when you fry things. They get delicious.

But also, this fried tofu is super versatile. Want to eat it French fry style with some ketchup on the side? Go for it. You can also serve it as a main dish, plain or with some sauce or seasonings, pile it on a salad, stuff it in a sandwich, or add it to your favorite veggie stir-fry for some protein.

[feast_advanced_jump_to] Ingredients You'll Need
  • Tofu. Extra-firm or super firm are the easiest varieties of tofu to use for this recipe, but it will actually work with ANY variety with some slight adjustments. You'll need to press your tofu if it's firm or extra firm. Super firm contains so little water that there's no need to press it, while soft and silken are too delicate for pressing. Fried silken tofu can be tricky to work with, so it's not recommended for novices, but it can be done.
  • Cornstarch.
  • Salt. Skip this ingredient if you're going to be adding your tofu to a saucy dish, like a stir-fry. Sauces, and especially stir-fry sauces, are pretty salty and we don't want to overdo it.
  • Peanut oil. Just about any high-heat oil can be substituted here. Corn oil, canola oil, or avocado oil are a few alternative varieties that will work just fine.

Tip: While this crispy tofu is absolutely delicious on it's own, you can absolutely add seasonings to the breading. Make a batch according to the recipe first, just to get a feel for it, but then try adding flavorings like curry powder, Cajun seasonings, garlic powder, onion powder, or chili powder.

How It's Made

The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!

  • Cut your tofu into small pieces. I've cut mine into approximately ½ inch cubes, which is a great size for most uses, but larger cubes, strips, or even triangles would all work well.

Tip: If you're using super firm tofu like the recipe specifies you won't need to press it. Just discard any water in the package and gently blot the tofu with a towel to remove any excess moisture, if needed.

  • Stir your cornstarch and salt together in a small bowl. Add a few tofu cubes at a time and dredge them in the cornstarch mixture, lightly coating all sides.
Bowl of cornstarch with tofu cubes in it.
  • Heat your oil in a nonstick skillet. A cast iron skillet works great here! Make sure you're using enough oil so that the depth is at least half the thickness of each of your tofu pieces. This might mean that you'll need some extra oil for thicker pieces or if you're using a larger skillet.
  • Remove the tofu cubes from the cornstarch mixture, one at a time, making sure to gently shake or brush off any excess cornstarch that's built up on the tofu's surface. We just want a light coating.
  • Transfer each cube directly to the skillet, being super careful when placing them in the hot oil. Cook the tofu in batches, making sure the pieces don't touch each other (they'll stick together if they do!).
Tofu cubes coated in cornstarch in a skillet filled with oil.
  • Cook the tofu cubes for a few minutes, then carefully flip them. A pair of tongs works great for this.
Pair of tongs grabbing a piece of Fried Tofu from a skillet.
  • The tofu pieces are done frying when the cornstarch has become crusty and turned a very light golden brown. Take them out of the skillet and place them on a wire rack to drain.
  • Continue frying the remainder of your tofu pieces using the same method, adding oil to the skillet between batches if the level gets too low.
  • Enjoy your delicious fried tofu!
Plate of Fried Tofu cubes topped with chives and sesame seeds.

Tip: Always be super careful when frying in hot oil. Never leave it on the burner unattended, and reduce or remove the heat if it starts to smoke at any point. Take precautions to prevent splashing and splattering.

Leftovers & Reheating

Leftover fried tofu will keep in an airtight container in the fridge for about 3 days.

The best way to reheat this tofu is by placing it under a hot broiler for a few minutes on each side, until the pieces start to sizzle and get crispy again.

Plate of Fried Tofu cubes with one of them cut in half. Frequently Asked Questions Is this recipe gluten-free?

It is!

How is fried tofu served?

It's excellent on it's own or with some dipping sauce on the side. Something as simple as soy sauce, ketchup, or vegan barbecue sauce would be perfect. You could also serve it over a soup or stew, like this udon noodle soup, although I don't recommend submerging it if you want it to stay crispy. Or, for a simple dinner, add it to your favorite stir-fry sauce, with or without some vegetables and serve it over rice.

More Tofu Recipes

Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!

Close up of a piece of Fried Tofu cut in half on a plate with additional fried tofu pieces. Print 4 Ingredient Crispy Fried Tofu This crispy fried tofu is deliciously addictive and super easy to make with just four ingredients! Perfect for everything from stir-fries to salads to snacking. Course EntreeCuisine American Prep Time 5 minutesCook Time 20 minutesTotal Time 25 minutes Servings 4 Calories 412kcal Author Alissa Saenz Ingredients
  • 1 (15 ounce or 400 gram) package super firm tofu (Note 1)
  • ½ cup cornstarch
  • 1 teaspoon salt (Note 2)
  • ½ cup peanut oil (or high-heat oil of choice), or more as needed
US Customary - Metric Instructions
  • Cut the tofu into small cubes, or desired shape. (Note 3)
  • Stir the cornstarch and salt together in a small bowl.
  • Pour the oil into a medium nonstick skillet, adding enough oil to reach a depth about half the thickness of your tofu pieces. Place the skillet over medium heat.
  • Add a few tofu cubes to the cornstarch mixture and gently turn them to coat them.
  • Once the oil begins to shimmer, remove the tofu pieces from the bowl, one at a time, shaking or brushing off any excess cornstarch and then placing them in the skillet.
  • Fry the tofu in batches, adding only as many pieces to the skillet at a time as you can fit without crowding.
  • Fry the tofu pieces for 4 to 5 minutes, then carefully flip them and fry an additional 4 to 5 minutes.
  • The tofu pieces are finished frying when the breading is crusty and very slightly darkened.
  • Transfer the fried tofu pieces from the skillet to a wire rack to drain any excess oil.
  • Continue frying the tofu in baches, adding oil to the skillet as necessary.
  • Serve.
Notes
  1. Other varieties of tofu will work with this recipe. Firm or extra-firm tofu will need to be pressed before beginning. 
  2. Omit the salt if you'll be serving your fried tofu in a very saucy dish, such as a stir-fry.
  3. You can cut your tofu into just about any shape, but avoid making the pieces too large (more than 1 inch thick). If they're too large it will be difficult to get the oil deep enough for pan-frying.
NutritionCalories: 412kcal | Carbohydrates: 17.1g | Protein: 11.3g | Fat: 32.6g | Saturated Fat: 5.2g | Sodium: 595mg | Potassium: 126mg | Fiber: 2.7g | Calcium: 188mg | Iron: 2mg

The post 4 Ingredient Crispy Fried Tofu appeared first on Connoisseurus Veg.

Connoisseurus Veg
Wed, 10 Aug 2022 13:56:00 +0000

Creamy Lemon Pasta


Close up of Lemon Pasta in a skillet with lemon slices and fresh basil.

This lemon pasta is made with spaghetti and fresh basil tossed in a silky lemon cream sauce. It's delicious, comforting and easy to make. You'd never guess it was dairy-free!

Skillet of Lemon Pasta with wooden spoon in the background.

I'm a sucker for an easy pasta dinner recipe, especially one that's delicious and comforting.

This lemon pasta is one of my new favorites in that department! It's basically a dairy-free version of the classic dish, pasta al limone. It's full of flavor, and perfect for anyone who LOVES lemon, which I certainly do.

The creamy lemon sauce is made with a hefty dose of freshly squeezed lemon juice and lemon zest. It also comes together in minutes!

I know I'll be making this delicious pasta again and again, and the recipe will definitely come in handy on those busy weeknights where I need dinner to be ready fast.

[feast_advanced_jump_to] Ingredients You'll Need
  • Dried pasta. The recipe calls for spaghetti, but you're welcome to use your favorite pasta shape. Penne, fettuccine, and capellini would all be excellent choices!
  • Olive oil.
  • Flour. We're using all-purpose wheat flour. I haven't tested the recipe with anything else.
  • Garlic.
  • Coconut milk. Use full-fat coconut milk from a can (not a carton).
  • Lemon juice. It's super important to use fresh lemon juice in this recipe. The bottled stuff won't give your sauce much flavor.
  • Salt & pepper.
  • Red pepper flakes. Leave these out if you're not into heat.
  • Lemon zest.
  • Fresh basil.

Tip: For a delicious variation on this pasta dish, try adding your favorite veggies. Lightly steamed or sautéed broccoli, asparagus, or peas would be excellent choices!

How It's Made

The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!

  • Start by boiling your pasta. You can make the sauce while it boils — just drain the pasta into a colander and let it sit for a few minutes if it's done before the sauce.
  • To make the sauce, start by heating some oil in a skillet. Stir in minced garlic and flour and cook everything for about 1 minute, until the mixture is bubbly and the garlic is very fragrant.
Mixture of garlic, flour and olive oil cooking in a skillet.
  • Stir in the coconut milk, lemon juice, and salt, then bring the mixture to a simmer. Let it cook for just about 5 minutes, until thickens up a bit.
Lemon Pasta sauce simmering in a skillet.
  • Take the skillet off of the burner and immediately add the hot cooked pasta, basil, red pepper flakes and lemon zest. Toss everything well using a fork or pair of tongs.
Pair of tongs tossing Lemon Pasta with sauce and basil in a skillet.
  • Taste-test your pasta and adjust any seasonings to your liking. This could mean adding more salt, red pepper flakes, or lemon juice. You can also season your lemon pasta with some black pepper.
  • I like to serve my pasta al limone with an extra pinch of lemon zest and a sprinkle of vegan Parmesan cheese.
White wooden surface set with skillet of Lemon Pasta and wooden spoon. Leftovers & Storage

Leftover lemon pasta will keep in an airtight container in the refrigerator for about 3 days. The sauce may thicken during storage. Just add a splash of water during reheating if this happens.

More Easy Vegan Pasta Recipes

Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!

Close up of Lemon Pasta in a skillet with lemon slices and fresh basil. Print Creamy Lemon Pasta This lemon pasta is made with spaghetti and fresh basil tossed in a silky lemon cream sauce. It's delicious, comforting and easy to make. You'd never know it was dairy-free! Course EntreeCuisine American, Italian Prep Time 10 minutesCook Time 10 minutesTotal Time 20 minutes Servings 4 Calories 440kcal Author Alissa Saenz Ingredients
  • 10 ounces dried spaghetti
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 1 tablespoon all-purpose flour
  • ¾ cup full-fat coconut milk (from a can)
  • 3 tablespoons lemon juice
  • ½ teaspoon salt, plus more to taste (I use a full teaspoon, but that may be a lot for some folks.)
  • 1 cup roughly chopped fresh basil
  • ¼ teaspoon red pepper flakes, or to taste
  • 1 tablespoon lemon zest
  • Black pepper, to taste
US Customary - Metric Instructions
  • Bring a large pot of salted water to a boil and add the spaghetti. Cook it according to the package directions, then drain it into a colander.
  • Start the sauce while the pasta cooks. Coat the bottom of a medium skillet with the oil and add the garlic and flour.
  • Cook the mixture for about 1 minute, stirring constantly, until the garlic becomes very fragrant.
  • Stir in the coconut milk, lemon juice, and ½ teaspoon of salt.
  • Bring the mixture to a simmer and let it cook for about 5 minutes, until thickened slightly.
  • Remove the skillet from heat and add the pasta, basil, red pepper flakes, and lemon zest. Toss the pasta to coat it with sauce.
  • Taste-test the pasta and season it with additional salt and black pepper to taste. Adjust any other seasonings to suit your taste.
  • Serve.
NutritionCalories: 440kcal | Carbohydrates: 57.9g | Protein: 10.9g | Fat: 19g | Saturated Fat: 10.8g | Sodium: 304mg | Potassium: 320mg | Fiber: 3.6g | Sugar: 3.8g | Calcium: 36mg | Iron: 3mg

The post Creamy Lemon Pasta appeared first on Connoisseurus Veg.

Connoisseurus Veg
Mon, 08 Aug 2022 13:56:06 +0000

Vegan Taco Salad (Restaurant-Style!)


Vegan Taco Salad in a tortilla bowl with forks on the side.

A zesty lentil walnut mix takes the place of meat in this scrumptious vegan taco salad. It's totally meatless, dairy-free, packed with flavor, and served up in a crispy (baked!) tortilla bowl!

Close up of a vegan taco salad with lentil walnut filling in a tortilla bowl.

I don't post too many salad recipes on this site. Although I eat a ton of salad, it's not something I usually get excited about. In order for me to get really excited about a salad, it has to be pretty darn special.

This vegan taco salad is just about as special as it gets.

First, let's talk vegan taco meat. I recently shared a recipe for some vegan tacos made with black bean and walnut filling. The texture is still one of my favorites when it comes to DIY meatless meats, so I decided to see how it would turn out with another type of bean, like lentils. Lentils actually worked really well to make a crumbly filling that's perfect for taco salad.

Then there's the bowls. In my younger years I waited tables at a handful of restaurants that served taco salads in fried crispy tortilla bowls. Could I recreate the bowls without frying? I did! I found a great little hack for baking crispy tortilla bowls.

It all gets topped off with a super creamy avocado lime dressing that's good enough to eat with a spoon. (I tried, can confirm.)

Let's talk about how these salads come together!

[feast_advanced_jump_to] Ingredients You'll Need
  • Flour tortillas. You'll need large (burrito-sized) tortillas to make the bowls. Smaller tortillas won't be large enough to hold much salad!
  • Oil. You'll preferably need a mister or cooking spray for the bowl, though you could also brush the oil on. The recipe calls for olive oil to make the filling, but canola, corn, avocado, or any other high-heat oil will work just fine!
  • Onion.
  • Garlic.
  • Walnuts. Pecans would work as a substitute. Sunflower seeds would probably make a good substitute if you need to keep the recipe nut-free. You could also skip the nuts if needed. They add texture, but aren't crucial to the recipe.
  • Spices. We're using ground cumin, ancho chile powder, and optionally some cayenne pepper.
  • Lentils. The recipe calls for cooked brown lentils. Another variety of firm lentil like black or green would work, but I don't recommend using red lentils, as they'd probably be too mushy.
  • Tomato sauce.
  • Soy sauce. Tamari or liquid aminos can be substituted if needed.
  • Salt & pepper.
  • Avocado.
  • Non-dairy milk. Use something unsweetened and unflavored. Soy milk, almond milk, and cashew milk would all be great choices.
  • Lime juice. Use freshly squeezed juice to give your dressing the best flavor.
  • Fresh cilantro. Skip this if you're not a fan.
  • Fresh chives.
  • Lettuce. The recipe calls for romaine lettuce, but you can absolutely substitute your favorite salad green.
  • Cherry tomatoes.
  • Black olives.
  • Salsa. Use your favorite homemade or jarred salsa. My mango salsa or pico de gallo would be excellent with this salad!

Tip: Feel free to take shortcuts! Skip the bowl and instead top your salad with crushed tortilla chips, or use your favorite store-bought salad dressing instead of homemade avocado dressing.

How It's Made

The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!

  • Start by making your bowls. You'll need something to bake your bowls in. A medium-sized oven-proof mixing bowl like I'm using works great! You could also use a tortilla bowl pan.
  • Mist or brush both sides of your tortillas with a thin layer of oil, then place them into your baking vessel. For a mixing bowl you'll want to create little pleats in the tortilla so it fits.
  • Bake your tortillas until they're crispy and browned in spots. Let them cool in the bowls for a few minutes before removing them, and be careful not to burn yourself on the hot bowl! It's easier to do than you'd think.
Flour tortilla arranged in a stainless steel mixing bowl.
  • Make the filling while the bowls bake. Sweat some diced onion in olive oil for a few minutes, until it begins to soften.
  • Add garlic, finely chopped walnuts, and spices. Toast everything very briefly, stirring constantly to prevent anything from burning.
Onions, garlic, spices and walnuts cooking in a skillet.
  • Add cooked lentils, tomato sauce and soy sauce to the mixture, bring the sauce to a simmer, and let it cook for about 10 minutes, until it's nice and thick.

Tip: The vegan taco meat portion of this recipe can easily be prepared a day or two in advance.

Hand pouring tomato sauce into a skillet of lentil taco filling.
  • Make the dressing while the filling simmers. Place your avocado, milk, lime juice, garlic, cilantro, chives and some salt into a food processor or blender and blend the mixture until smooth.
  • At this point you can thin the dressing with more milk if you'd like, or add additional salt and/or lime juice.
Avocado dressing in a blender.
  • Assemble the vegan taco salads. Fill your tortilla bowls with lettuce, tomatoes, olives, and taco filling, then top each salad with dressing and salsa. Feel free to pile on any other taco toppings you'd like to include as well!
Two Vegan Taco Salads and a jar of dressing on a white wooden surface. Leftovers & Storage

If possible, store each of the components of these salads separately. The filling and avocado dressing can be kept refrigerated in airtight containers for 3 to 4 days, although the dressing may turn brown over time. The best way to avoid this is by using very fresh avocados.

The bowls will keep in sealed bags or airtight containers if you can find ones that will fit them, but your best bet is probably to just make as many bowls as you plan on eating, then make more for the leftovers.

Frequently Asked Questions Can this vegan taco salad be made gluten-free?

I haven't tried making a gluten-free version, but I don't see why not! Use gluten-free tamari in place of soy sauce, and use gluten-free tortillas to make your bowls, or skip the bowls and serve your salads with tortilla chips or strips like I used for my vegan taco soup.

Is the filling spicy?

It has a slight kick to it. If you'd like to keep yours mild, simply skip the cayenne pepper and optionally use regular mild chili powder instead of ancho chile powder (which adds just a bit of heat).

More Vegan Salad Recipes

Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!

Vegan Taco Salad in a tortilla bowl with forks on the side. Print Vegan Taco Salad (Restaurant-Style!) A zesty lentil walnut mix takes the place of meat in this scrumptious vegan taco salad. It's totally meatless, dairy-free, packed with flavor, and served up in a crispy (baked!) tortilla bowl! Course SaladCuisine American, Mexican Prep Time 25 minutesCook Time 20 minutesTotal Time 45 minutes Servings 4 Calories 716kcal Author Alissa IngredientsFor the Crispy Tortilla Bowls
  • 4 large (burrito size) flour tortillas
  • Oil mister or cooking spray
For the Lentil Walnut Taco Filling
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • ½ cup finely chopped walnuts
  • 1 tablespoon ground cumin
  • 1 teaspoon ancho chile powder
  • ¼ teaspoon cayenne pepper, or to taste
  • 3 cups cooked brown lentils (Note 1)
  • ½ cup canned tomato sauce
  • 1 tablespoon soy sauce
  • Salt and pepper to taste
For the Avocado Dressing
  • 1 ripe avocado, pitted and peeled
  • ¾ cup unflavored soy or almond milk
  • 3 tablespoons lime juice
  • 1 garlic clove
  • ¼ cup chopped fresh cilantro
  • 2 tablespoons chopped fresh chives
  • ½ teaspoon salt, plus more to taste
For the Salad
  • 6 cups roughly chopped romaine lettuce
  • 1 cup cherry tomatoes, halved
  • ¼ cup black olives
  • Salsa, and/or any of your favorite taco toppings
US Customary - Metric InstructionsMake the Crispy Tortilla Bowls
  • Preheat the oven to 400°.
  • Use a mister or cooking spray to lightly coat both sides of a tortilla with oil. Drape it into a large oven safe bowl, or you can use a tortilla bowl pan.
  • Repeat for the remaining tortillas. (You can work in batches if you need to. I used a couple of small stainless steel mixing bowls, and baked the tortillas 2 at a time).
  • Bake until the tortillas are lightly browned around the edges, about 10 minutes. Carefully remove the bowls from the oven and place them on a cooling rack. Allow them to cool for a couple of minutes before carefully removing the the tortillas. (Note 2)
Make the Lentil Walnut Taco Filling
  • Coat the bottom of a large skillet with oil and place it over medium heat. Once the oil is hot, add the onion. Sweat the onion until soft and translucent, about 5 minutes.
  • Add the garlic, walnuts, cumin, ancho chile powder and cayenne pepper to the skillet. Cook the mixture for about 1 minute, until it becomes very fragrant, stirring constantly.
  • Stir in the lentils, tomato sauce and soy sauce. Bring the sauce to a simmer and cook the filling for about 10 minutes, stirring occasionally, until it thickens up a bit.
Make the Avocado Dressing
  • Place the avocado, milk, lime juice, garlic, cilantro, chives, and salt into a blender or food processor and blend until smooth.
  • Optionally, thin the mixture with additional milk and add more salt and/or lime juice to taste.
Assemble the Salads
  • Divide the lettuce, cherry tomatoes, and olives among the tortilla bowls. Top each salad with lentil walnut filling, a scoop of salsa, avocado dressing, and any other taco fixings you'd like to use. Serve.
Notes
  1. You can use canned/precooked lentils or cook them yourself. If you cook them yourself you'll need to start with about 1 ½ cups of dry lentils. Cover them with water and boil them for about 20 minutes, being careful not to overcook them.
  2. Please be careful not to burn yourself on the bowls. I don't usually put bowls in the oven, so I find it's easy to forget that they're hot!
  3. Tortilla bowls adapted from Livestrong.
NutritionServing: 1salad | Calories: 716kcal | Carbohydrates: 87.5g | Protein: 28.9g | Fat: 30.6g | Saturated Fat: 5g | Sodium: 1346mg | Potassium: 1396mg | Fiber: 22.6g | Sugar: 12.6g | Calcium: 401mg | Iron: 11mg

The post Vegan Taco Salad (Restaurant-Style!) appeared first on Connoisseurus Veg.

Connoisseurus Veg
Sun, 07 Aug 2022 14:49:37 +0000

Creamy Vegan Chocolate Pudding


Cup of Vegan Chocolate Pudding with spoon on the side.

Super silky, oh so creamy vegan chocolate pudding that you'd never guess was dairy free...and it's made from a surprise ingredient. You have to try this decadent dessert to believe it!

Wooden surface set with strawberries, napkin, cup of Vegan Chocolate Pudding and spoon.

This is one of those recipes that I've been making forever, but I rarely actually make. Why's that? I can't have it around. It's seriously delicious and dangerously addictive.

Having said that, I don't feel as bad about eating this vegan chocolate pudding as I might with some desserts. Don't get me wrong: it's decadent. Definitely a dessert and not a snack. But it's totally vegan, and guess what the main ingredient is? Tofu! Silken tofu, to be more specific.

Silken tofu has a very different texture from the firm or extra firm tofu that you're probably used to using in savory recipes. There's so much you can do with it, as evidenced by this delicious collection of vegan silken tofu recipes.

And this pudding is one of my favorite treats to make with silken tofu. Here's how it's done!

[feast_advanced_jump_to] Ingredients You'll Need
  • Vegan chocolate chips. I use Enjoy Life Brand, which is available at many regular supermarkets. You'll find lots more options if you check out a place like Whole Foods.
  • Silken tofu. Some brands of silken tofu offer soft and firm varieties. Either will work for this recipe, though firm will give you a slightly thicker pudding.
  • Cocoa powder.
  • Maple syrup. Another liquid sweetener such as agave could be substituted if desired.
  • Vanilla extract.
  • Salt.

Tip: There are endless variations you can come up with my adding additional ingredients and flavorings! Try a pinch of cinnamon, some instant coffee, or a spoonful of peanut butter.

How It's Made

The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!

  • Melt your chocolate chips. The easiest way to do this is by microwaving them in 30 second increments in a bowl, stirring between each increment. You could also melt them on the stove using a double boiler if that's how you roll.
  • Place all of the remaining ingredients into a food processor bowl and then pour in the chocolate.
Ingredients for making Vegan Chocolate Pudding in a food processor bowl.
  • Blend everything until smooth. Feel free to taste-test the mixture and make adjustments if you'd like. This could mean more maple syrup, vanilla, or salt.
Vegan Chocolate Pudding in a food processor bowl.
  • You can enjoy your pudding right away if you want, but it's best if you chill it for a bit. It will thicken as it sits in the fridge.

Tip: This pudding is very thick and rich! If you prefer a thinner pudding, try adding a little non-dairy milk, such as almond milk or soy milk.

Shelf-Life & Storage

Vegan chocolate pudding will keep in an airtight container in the refrigerator for about 3 days. I don't recommend freezing it, as freezing alters the texture of tofu.

Cup of Vegan Chocolate Pudding with strawberries in the background. Frequently Asked Questions Is this vegan chocolate pudding gluten-free?

It is!

Do I need to drain or press the tofu?

You definitely don't need to press it. Silken tofu isn't suited for pressing (read my tutorial on how to press tofu for more details). There usually also isn't much water in the package to drain, but you can certainly discard the little bit that is in there. (It's no big deal either way though!)

Can I make this in a blender?

You should be able to make it work in most blenders, but will probably need to do quite a bit of starting and stopping the blender, scraping down the sides, and generally moving things around with a spatula.

More Vegan Chocolate Desserts

Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!

Cup of Vegan Chocolate Pudding with spoon on the side. Print Creamy Vegan Chocolate Pudding Super silky, oh so creamy vegan chocolate pudding that you'd never guess was dairy free...and it's made from a surprise ingredient. You have to try this decadent dessert to believe it!
Course DessertCuisine American Prep Time 10 minutesTotal Time 10 minutes Servings 4 Calories 288kcal Author Alissa Saenz Ingredients
  • cup vegan chocolate chips
  • 1 (12 ounce or 340 gram) package silken tofu
  • 3 tablespoons cocoa powder
  • 1 tablespoon maple syrup, plus more to taste
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt, plus more to taste
US Customary - Metric Instructions
  • Melt the chocolate chips in a bowl by microwaving in 30 second increments, stirring between each increment. (Note 1)
  • Place the tofu, melted chocolate chips, cocoa powder, maple syrup, vanilla extract and salt into the bowl of a food processor fitted with an s-blade.
  • Blend until smooth, stopping to scrape down the sides of the bowl as needed.
  • Taste-test and add more maple syrup and/or salt, if desired.
  • Transfer the pudding to a sealable container and chill until ready to serve.
Notes
  1. If you prefer not to microwave, you can melt them on the stove in a double boiler.
  2. Recipe makes about 2 cups.
NutritionServing: 0.5cup | Calories: 288kcal | Carbohydrates: 31.6g | Protein: 9.3g | Fat: 16.2g | Saturated Fat: 8.7g | Sodium: 179mg | Potassium: 277mg | Fiber: 4g | Sugar: 22.8g | Calcium: 70mg | Iron: 4.5mg

The post Creamy Vegan Chocolate Pudding appeared first on Connoisseurus Veg.

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