Chili Chickpea Burger!

I day dreamed about this recipe a few weeks ago and knew I had to make it. But the combination of flavors just seemed so weird to me. Why on earth would I be daydreaming about chili on top of a chickpea patty, served on, not a bun...but a bagel?...And yet, I couldn't stop myself from drooling over the idea. So, I decided to head to the store and pick up some vegetarian chili to create this concoction. The chickpea patties were ready to go, since I usually make a batch of them and freeze them for the week. I would say the patties are probably the hardest part of this recipe (and they're not even hard to make). Okay, so here we go!

Chili Chickpea Burger

1 to 2 Chickpea Patties (depending on size)
1 can of Vegetarian/Vegan Chili
1 to 2 slices of tomatoes
1 Bagel or Bun
A few slices of Avocado
A few sprinkles of Daiya Cheese

Slice your tomatoes and avocado and set aside. For the chickpea patties I take two cans of chickpeas/garbanzo beans, drain and rinse them, then mash them up like potatoes. I add shredded carrots (sometimes other veggies), ground flax seed, and seasoning. You can use whatever seasoning you like. For this batch, I used cumin, smoked paprika, black pepper, turmeric, and garlic powder. Use your hands and really massage the chickpeas, veggies, and seasonings together and start forming your patties. Take one of your patties, place in a heated pan, and cook until your patty until it gets a little brown. While your patty is heating up, remove chili from can, and heat that in a small pot. When everything is all set to go, you can start layering your goodies. Take your chickpea patty and lay it on top of the bottom half of your toasted or non-toasted bagel. Then add your chili on top. Next, add a few sprinkles of daiya cheese...now you can leave the cheese as is, but I wanted a more melted chili cheese flavor, so I popped my bottom bagel, patty, chili, and cheese into the microwave for a few seconds to let the cheese melt a little. On the half of your bagel you can layer your tomato and avocado slices. Now take both halves and smoosh them together and take a gigantic bite. Yum! 

Caution: If you heated your bottom half to melt the cheese, it will be hot, so be careful...I learned the hard way.lol 

Hope you enjoy! :-) 

Taking a food trip with Happy Herbivore Abroad!

I recently had the pleasure of receiving a copy of the new Happy Herbivore Abroad book to review. I love Lindsay's deliciously healthy recipes, so I was more than excited to see what she had up her sleeve for this book. If you follow Lindsay's blog, you know that she's a bit of a world traveler. In Happy Herbivore Abroad, Lindsay shares pictures of the exact places she's been to and the International cuisine she's had the pleasure of enjoying. So, not only do you feel as if you are experiencing the journey of each new place with Lindsay as you flip through every page, but you also come away with a healthy new recipe to share with friends and family.

If you have Lindsay's other books then you'll maneuver through these recipes rather easily. She uses a lot of staple ingredients in her cookbooks that you've probably already purchased for her previous recipes. You'll definitely have to add a few things here and there for the International dishes. All of the recipes are low-fat vegan versions of each dish. So, now you can make a delicious plate of food from almost any country and impress your friends with your vegan twist on the dish.

I made the Colcannon for my first recipe. This dish originates from Ireland. I never thought to add Kale to potatoes before but I think I'll start doing it more often now. I'll be making her  pineapple and black bean salsa next. I've been dreaming about adding it on top of some brown rice. Yum!

Okay, so I think that's it...oh no, wait! I have a surprise for you guys! I'm giving away a copy of the Happy Herbivore Abroad! Yay! All you have to do is let me know what is your favorite Happy Herbivore recipe. You can post it here or on my facebook (facebook.com/veganwhat). I'll be announcing the winner this Friday. In the meantime, check out Happy Herbivore's website: http://happyherbivore.com/ and facebook: facebook.com/happyherbivoreblog. Dive into some of her recipes and get inspired! :-)

P.S. The contest is open to the US/Canada only. 

If you just can't wait, you can purchase the book here:

-Amazon: http://www.amazon.com/Happy-Herbivore-Abroad-Travelogue-Fat-Free/dp/1937856046/ref=sr_1_1?ie=UTF8&qid=1348498228&sr=8-1&keywords=happy+herbivore+abroad
 -Barnes & Noble: http://www.barnesandnoble.com/w/happy-herbivore-abroad-lindsay-s-nixon/1111766636?ean=9781937856045
 -Books-A-Million: http://www.booksamillion.com/p/Happy-Herbivore-Abroad/Lindsay-S-Nixon/9781937856045?id=5451525294437
-IndieBound: http://www.indiebound.org/book/9781937856045
 !ndigo: http://www.chapters.indigo.ca/books/Happy-Herbivore-Abroad-Travelogue-Over-Lindsay-S-Nixon/9781937856045-item.html?ikwid=happy+herbivore+abroad&ikwsec=Home

Outrageously Cheesy and Creamy Mushroom and Spinach Alfredo Lasagna (Healthy and Naturally Vegan and Gluten Free)

I found this AMAZING recipe from this website: http://www.floridacoastalcooking.com. The recipe is for a mushroom and spinach vegan alfredo lasagna. Yum! I'm trying not drool just thinking about it. This lasagna was so delicious and creative. I never would have thought to use a alfredo sauce for a lasagna topping. But, I'm definitely glad I decided to try it out. So, without further adieu...here's is the recipe!

Ingredients

5oz Brown Rice Pasta Lasagna Noodles, Tinkyada

1 Tbsp oil
1 onion, chopped
1 ½ pkgs (15oz) frozen organic mushrooms
½ pkg (5oz) frozen organic spinach
1 Tbsp wheat free Tamari
½ cup non-dairy cheese, Daiya
1 jar Victoria Vegan Roasted Pepper Alfredo Sauce** ( I could not find this awesome stuff anywhere!!! So, here's the recipe I used for the sauce) : http://ohsheglows.com/2011/01/03/quick-and-easy-vegan-alfredo/ and I just added some pepper in adobo sauce to the alfredo for the roasted red pepper color and flavor. It turned out really yummy.

Directions 

1. Preheat oven 350F. Cook noodles to package directions and set aside.

2. Heat 1 Tbsp oil in pot pasta was cooked in; add onion, cook 5 minutes; add mushrooms, spinach and tamari; cook until softened and well combined; about 5 to 7 minutes.

3. Layer in a 9×9 baking dish, ¼ cup sauce, row of lasagna noodles, ½ mushroom mixture; repeat. Top with a third row of noodles, the last of the Alfredo sauce and ½ cup cheese. Cover and bake 45 minutes or until warm and bubbly.

Make sure you check out Florida Coastal Cooking's page for more yummy recipes!!!!!

Veggie Meal #134

Bowl full of roasted brussels sprouts, zucchini, and butternut squash on top of quinoa. Yum

Chickpea Patty dinner bowl

There is nothing better than a bowl full of yummy goodness. Sometimes I don't even have a recipe in mind. I just throw things together that seem like they'll taste good and it just works out. In the pic below I have a home made chickpea patty (from the tone it up nutrition plan) as the base. I roasted some brussles sprouts in a 400 degree oven, sauteed spinach and sun dried tomatoes in a little olive oil, and then I sliced up some avocado....after I seasoned everything with black pepper, nutritional yeast, garlic powder, apple cider vinegar, and hemp seeds I layered them in my nice glass bowl. Yummity yum yum! You've got your veggies, protein, and healthy fats. Please try it and enjoy! :-)

Brussels Sprouts!

Yuuummmm....I love Brussels Sprouts! I think I was like the only kid growing up that actually enjoyed having brussels sprouts for dinner. Sauteed, steamed, or roasted, I'll gobble them up! The sprouts below were roasted until they couldn't be roasted anymore...lol...nice and crispy, just the way I like them. :-)

My dinner with Will Travel For Vegan Food at Shojin

Okay, I have to admit that its been a while since I've been to the best sushi spot in Los Angeles...don't pretend you don't know I'm talking about Shojin. :-) Last Sunday, I was fortunate enough to munch on some Shojin cuisine with Kristin, and chat about her travels. For those that don't know, Kristin, from  Will Travel For Vegan Food has been driving cross country, making pit stops at every vegan food place in sight. I first heard about Kristin's journey last year when I saw her kick starter campaign promoting her trip and I've been following her travels ever since. With her pimped out Chevy van, named Gerty, Kristin has been sharing on her blog, the most incredible vegan eats from New York to Los Angeles...and a few surprise stops in Hawaii, Canada, and Europe. It was such a pleasure getting to meet her and share such a yummy dinner. I must admit I was a little intimidated to eat with someone who's had just about every vegan dish out there. I felt like I was eating with a very fancy vegan food critic. But, Kristin was a very nice and down to earth cool chick, who just so happens to travel and eat tons of vegan food for a living. It was nice to share in a little bit of a happy food dance when we were served our delicious Shojin rolls, because let's face it, it's no fun dancing alone. ;-) Check out Kristin's website for all the cool spots she's been to and check out the pics below to see the always delicious Shojin grub we ate. I have found a new favorite roll there that I can't stop thinking about! Must return soon. :-)

Spicy Shiso tempura

Seitan strips

Dynamite roll. My fave!

Purple Treasure roll. 

Pirates of the Crunchy roll. My new fave! 

I ordered the Spicy Miso Ramen for my entree. Also my fave!

Kristin ordered the Seitan Steak with garlic herb butter, brown rice, and veggies. 

Me with Kristin. I was sporting my Vegan, What? shirt if you can't tell. :-)