Top Vegan Foods – Nori

nori

Best Vegan Foods – Nori

If you have eaten sushi then there is a good chance that you have eaten Nori.  Nori is the seaweed best known as a sushi wrapper. What it should be known for it’s  beneficial mineral content.

The  benefits of Nori are many.  Since it is seaweed it gets its nutrients from the sea it contains a wide variety of minerals such as potassium, calcium, selenium, magnesium and iodine. It is also a good source of vitamin C and also provides some protein and fiber.  When eating a vegan diet these minerals are essential to your diet.

When you buy Nori, it usually comes in sheets and most times it is toasted.  If you do not open the sealed package it can be stored it can be stored for up to 6 months if kept in a cool dry place.

Once the package is opened it is best to transfer the remaining Nori into an airtight food storage container and it is best to use as soon as possible.  Humidity is it’s enemy so never store in the refrigerator.

Even though Nori is most often used to wrap sushi it has many other uses in a vegan diet.  It can be crumbled and use as a topping for rice or strips can be used in soups or salads.  They also make delicious chips by brushing with sesame oil, topping with a sprinkle of salt and baking a7 400 degrees for about 10 minutes or until they are crisp.  Take out of the oven, let them cool, cut into strips and enjoy.

Nori’s versatility and nutrients are a few of the reasons that it is one of the best vegan foods.

 

Best Vegan Foods – Quinoa

quinoa

 

Best Vegan Foods – Quinoa.

Quinoa has been called a super grain. It is not hard to see why.  It is a complete protein as well as being rich in iron and has a high fiber count.  And on top of all of this it is easy to prepare and has a sweet nutty taste.  What is there not to like. This is why it is one of the best vegan foods for the discriminating vegan.

The spelling is weird but it is pronounced ( KEEN-wah).  Sources say that the Incas considered it sacred and called it the mother of all grains.

Quinoa is now available in almost all supermarkets handily packaged or some stores have it for sale in the bulk bins. When you go to buy it you probably will need to know that there are several common varieties available.  The most common are the Red and White varieties.

They both have the same amounts of protein but they vary by the amounts of calories and fiber.  The White quinoa is slightly lower in calories and has more fiber.

Quinoa is a complete protein.  This means that it provides all of the essential amino acids.  It also provides a good number of minerals such as potassium, magnesium, iron and zinc.  It is also gluten-free.  It is not hard to see why the Incas held it is such high esteem.

It is prepared almost like cooking rice except it needs to be rinsed before preparing it.  Pour it in a pot with a lot of water and swish the quinoa around with your hand.  The water will begin to look cloudy.  This is good.  Now strain the water out and you are ready.

To cook the quinoa add one part quinoa and two parts water.  Bring to a simmer then reduce the heat to low.  Cover the pot and allow it to cook for about 15 minutes or until the quinoa is tender and the water is absorbed.

Now that it is done it can deliciously be used place of rice or pasta.

 

 

 

 

 

Vegan Food – Kale

Kale

 

Vegan Food – Kale

Kale is the new lettuce.  It is a member of the cabbage family but it has a milder taste. Some people have called Kale a Superfood.  It is a perfect vegan food because in addition to being an excellent source of Vitamins A and C it is also one of the best plant sources of readily absorbed calcium.

Kale is very versitile.  It can easily be used in pastas or soups, made into chips, or added to potato or bean dishes.

Before using make sure that the Kale is washed.  Dirt and sand are often found hidden deep in the leaves but it is easy to remove.  It is often best to tear the leaves from the thick stems and then swish them both in a big bowl of water.

There a several varieties of Kale.  They should all have firm leaves and stems with no yellowing.  After your purchase you should store it, unwashed in a plastic bag in the crisper drawer of the fridge.

Kale Chips

If you want to try a delicious snack that everyone loves, try making your own Kale Chips.  They are fast and easy and even your kids will love them.

Just tear the leaves off of the stem in about one inch peices, toss with a little olive oil and seasoned salt and bake for about 30 minutes at 300 degrees.

Zesty Quinoa Salad

Zesty Quinoa Salad

Original Recipe

What a wonderful salad.  It will become a family favorite.  I think the thing a like the best about this Quinoa salad is that it is even better the next day. A couple of people tried it with garbonzo beans instead of the black beans and  some even made it with both. Good and Healthy.

  • 1 cup quinoa

  • 2 cups water

  • 1/4 cup extra-virgin olive oil

  • 2 limes, juiced

  • 2 teaspoons ground cumin

  • 1 teaspoon salt

  • 1/2 teaspoon red pepper flakes, or more to taste

  • 1 1/2 cups halved cherry tomatoes

  • 1 (15 ounce) can black beans, drained and rinsed

  • 5 green onions, finely chopped

  • 1/4 cup chopped fresh cilantro

  • salt and ground black pepper to taste

Directions

  1. Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes. Set aside to cool.
  2. Whisk olive oil, lime juice, cumin, 1 teaspoon salt, and red pepper flakes together in a bowl.
  3. Combine quinoa, tomatoes, black beans, and green onions together in a bowl. Pour dressing over quinoa mixture; toss to coat. Stir in cilantro; season with salt and black pepper. Serve immediately or chill in refrigerator.

Vegan Chickpea Cakes with Mashed Avocado

Vegan Chickpea Cakes with Mashed Avacado

Vegan Chickpea Cakes with Mashed Avacado

via Serious Eats

These Vegan Chickpea Cakes are like a falafel and make a wonderful meal.  The Mashed Avocado add a rich and creamy texture. With just a squeeze of lemon juice I know that you will enjoy these Chickpea Cakes.

The original recipe came from Serious Eats

Ingredients

  • 1/2 cup bulgur wheat
  • 1/2 cup loosely packed parsley leaves
  • 1/2 cup loosely packed mint leaves
  • 1/2 cup loosely packed cilantro leaves
  • 1 medium clove garlic, roughly chopped
  • 1/2 teaspoon ground coriander
  • 1 serrano or jalapeño chili, stemmed, seeded, and roughly chopped (optional)
  • 1 (15 ounce) can of chickpeas, drained, rinsed, and dried on paper towels
  • Kosher salt and freshly ground black pepper
  • 1/2 cup flour
  • 1/2 cup water
  • 1 1/2 cups vegan panko-style breadcrumbs
  • 1/2 cup vegetable or canola oil
  • 1 avocado
  • 1 tablespoon juice from 1 lime
  • lime or lemon wedges, sliced onion, chopped cilantro, and pickles for serving

Procedures

  1. Bring 2 cups of water to a boil over high heat. Add bulgur wheat and cook until tender, about 10 minutes. Drain carefully.

  2. While wheat cooks, combine parsley, mint, cilantro, garlic, jalapeño and coriander in the bowl of a food processor. Pulse until finely chopped, scraping down sides as ncessary, about 10 to 12 short pulses. Add half of chickpeas and pulse until a rough puree is formed, scraping down sides as necessary, about 8 to 10 short pulses. Transfer to a large bowl.

  3. Add remaining chickpeas to food processor and pulse until roughly chopped, 4 to 6 pulses. Transfer to bowl with chickpea/herb mixture. When bulgur wheat has drained, add to bowl. Season with salt and pepper, then fold mixture together, starting with a rubber spatula, and finishing by hand when cool enough to handle. Form mixture into patties roughly 3/4-inch thicka dn 3 inches wide (you should be able to work 8 to 12 patties)

  4. Combine flour and water in a medium bowl and whisk until smooth. Place breadcrumbs in second medium bowl.

  5. Working one patty at a time, dip in flour mixture to coat, then transfer to breadcrumbs. Cover with breadcrumbs on all sides, then transfer to a plate. Repeat with remaining patties.

  6. Heat half of oil in a large cast iron or non-stick skillet over medium-high heat until shimmering. Add half the patties in a single layer and cook, swirling pan occasionally, until golden brown on bottoms, about 2 minutes. Carefully flip and cook second side, swirling pan occasionally as they cook, about 2 minutes longer. Transfer to a plate and keep warm while you cook the remaining patties.

  7. Place avocado in a medium bowl and mash the flesh with a fork. Season with salt and add lime juice. serve fried chickpea patties with mashed avocado, sliced onions, herbs, and lime or lemon wedges.

 

Ajvar | Roasted Red Pepper and Eggplant Relish

Ajvarvia Fat Free Vegan

Click Ajvar Recipe to go to the original recipe.

You can use this relish in so many ways.  As in the picture above you can put it on crackers but, it can also be used as a spread on sandwiches or just a little bit added to Hummus is a wonderful addition.

SEE ALSO:Hummus Coated Carrot and Parsnip Fries

It is easy to make and very versatile.  This is a vegan recipe that you will always want to have around the house.

Ajvar Relish

Hummus-Crusted Cauliflower Steaks

Hummus Crusted Cauliflower Steaks via Fat Free Vegan

Vegan Recipes are usually a twist on non vegan meals.  Just substitute something for meat and you have dinner.  Well, cauliflower steaks seem to be the hot new thing so here is a great recipes that incorporates them in a delicious way. Some people are all ready calling them the other white meat.

SEE ALSO:Spicy Maple Tofu Sandwich

Put a Hummus Crust on these “steaks” and the results turned out wonderful.  To get the original recipe go HERE.

To read more about Cauliflower click HERE.

 

Vegan Recipe | Hummus Coated Carrot and Parsnip Fries

Hummus Coated Carrot and Parsnip Fries via Vanilla & Spice

If you are looking for a fun and delicious way to get your vegtables and get you kids to love eating veggies, you will want to try these Hummus Coated Carrot and Parsnip Fries.

Get this recipe HERE.  These veggie fries will be a wonderful side dish for just about any meal you are preparing and it will make you kids love Parsnips.

SEE ALSO:Orange Sesame Coleslaw

If you would like to learn more about Parsnips click this LINK