Food For People, Not Birds

Recent omni-turned-vegan. Many recipes adapted from the Happy Herbivore or Minimalist Baker. Enjoy!

[birdfood]

Almond Joy Granola

4 cups rolled oats

1/2 cup unsweetened cocoa powder

1 cup raw almonds, chopped

3/4 cup unsweetened shredded coconut

1/2 tsp. sea salt

1 TB coconut sugar

1/2 cup coconut oil, melted and cooled

1/2 cup maple syrup, room temperature

2 tsp. pure vanilla extract

Preheat oven to 325 and line a large baking sheet with parchment paper.

Combine dry ingredients in a large mixing bowl and mix well. Combine wet ingredients in a smaller bowl, and whisk to combine. Pour liquid mixture over oat mixture and stir with a large spoon until oat mixture is thoroughly coated.

Transfer mixture to parchment-lined baking sheet and spread evenly. Use another sheet of parchment paper to press mixture down firmly into pan (remove before baking). Bake for 25-30 minutes, stirring halfway through and using the second sheet of parchment to re-pack mixture into pan. Also at the halfway point, use a piece of foil to “tent” the pan to avoid burning.

When finished baking, remove from oven and allow to cool completely on a wire rack before breaking into pieces and storing in an airtight container.

[birdfood]

No-Bake Protein Balls

1 3/4 cups rolled oats

1/4 cup hemp hearts

1/4 cup ground flaxseed

1 cup natural peanut butter (any nut butter should work fine)

1/4 cup + 2 TB pure maple syrup (or honey, or agave nectar)

2 TB cacao nibs

1/2 tsp ground cinnamon (optional)

1 tsp pure vanilla extract (optional)

Unsweetened shredded coconut (optional, for rolling finished balls)

Mix all ingredients (except coconut, if using) in a large bowl until well combined. Scoop mixture out about a tablespoon at a time, rolling/pressing into balls. If using coconut, roll balls in coconut, pressing gently to help adhere. Repeat with remaining mixture. Eat immediately. Store in fridge (wax or parchment paper helps to keep them from sticking together).

[birdfood]

Kale Caesar Salad

8-10 medium potatoes, scrubbed and cubed

1/4 cup olive oil

1/2 cup vegan mayonnaise

2 TB fresh lemon juice

2 TB apple cider vinegar

2 TB grainy mustard

2 tsp vegan Worcestershire sauce

6-8 cloves garlic, minced

Freshly ground black pepper, to taste

About 20 large kale leaves, rinsed and roughly torn/chopped

2 cups croutons

1/2 cup sunflower seeds

Place the potatoes in a large pot and cover with about an inch of water. Boil until tender, but not mushy. Drain and set aside to cool.

In a bowl, mix the olive oil, mayonnaise, lemon juice, vinegar, mustard, Worcestershire sauce, garlic, and pepper and whisk until well combined. Set aside.

In a very large bowl, combine kale and cooked potatoes and add the dressing in small amounts until desired dressing ratio is reached. Toss to coat. Add croutons and toss again. Sprinkle sunflower seeds on top and serve.

[birdfood]

Curried Spinach Rice Lentil Casserole

2/3 cup uncooked brown lentils, thoroughly rinsed and picked through

2 2/3 cups water, divided

1 cup yellow or red onion, chopped

1 bunch fresh spinach, finely chopped (approximately 10 oz)

1-2 cloves garlic, minced

3 TB olive oil

2 tsp yellow curry powder

1/2 tsp salt

1/2 tsp freshly ground black pepper

1 cup quicker-cooking brown rice

1 can full-fat coconut milk

Cook lentils: combine rinsed lentils and 1 1/3 cups water in a saucepan and bring to a boil. Once boiling, reduce heat to medium-low and simmer for 25 minutes.

In another saucepan, add brown rice and 1 1/3 cups water. Bring to a boil over high heat, then reduce to medium-low and simmer for 10 minutes.

While rice and lentils are cooking, finely chop onion, garlic, and spinach. Preheat oven to 350.

In a large skillet over medium-high heat, add olive oil, onions, and garlic. Cook for a few minutes until onions are softened and translucent. Stir in rice, curry powder, salt, and pepper, and cook for 2 more minutes. Add spinach, cooked lentil, and coconut milk, stir, and cook for another minute.

Transfer mixture to an oven-safe baking dish and cover with an oven-safe lid or foil, and bake for 35 minutes.

[birdfood]

Classic Chili

2 TB olive oil

6 garlic cloves, minced

1 cup white onion, chopped

1 lb. mock beef crumbles, thawed (optional)

Red pepper flakes, to taste

1 TB chili powder

2 1/2 tsp. cumin

1 tsp. oregano

1 bay leaf

28-oz. can diced Mexican-style tomatoes

1 TB soy sauce

1 1/2-2 cups vegetable broth

6 oz. tomato paste

1 TB red wine vinegar

16-oz. can pinto beans, drained and rinsed

(2) 16-oz. cans kidney beans, drained and rinsed

Vegan shredded cheese, fresh cilantro, chopped white onion, crushed tortilla chips (optional, for serving)

In a large pot over medium heat, heat the olive oil and sautee the onions and garlic until softened, about 5 minutes. Add the mock beef crumbles, chili powder, cumin, and red pepper flakes (if using) and sautee for another 2 minutes, or until fragrant.

Add the oregano, bay leaf, soy sauce, vegetable broth, diced tomatoes, tomato paste, and red wine vinegar, and bring to a boil. Lower the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Add the beans and simmer for another 15 minutes to heat through and blend flavors. Add more water, if desired, or cook longer to reach desired consistency.

Add desired toppings and serve! Great with tortillas chips or over rice or mashed potatoes.

[birdfood]

Perfect Tofu Scramble

1 package firm or extra firm tofu, drained

Juice of 1/2 a lemon

1/2 tsp. black salt (kala namak) - if you can’t find, plain sea salt will work fine, you’ll just have less of an “eggy” flavor

1/2 tsp. turmeric

1 TB olive oil

1/4 cup onion, minced

1/4 cup green pepper, finely diced

1 clove garlic, minced

1 TB fresh parsley, finely chopped

Fresh ground black pepper to taste

1 TB faux bacon bits (optional)

2 TB minced green onion (optional)

Crumble the tofu into a small mixing bowl and add the lemon juice and turmeric. In a pan over medium heat, add the olive oil, garlic, onion, and green pepper and saute for 2-3 minutes, until onion softens.

Add tofu mixture to pan and cook for 10-15 minutes, or until tofu begins to slightly brown. Stir in parsley when tofu is just about done, and top with faux bacon bits and/or green onions, if using. Add black pepper to taste. Serve hot with toast!

[birdfood]

Chik-”Faux-Lay” Sandwich

4 mock chicken cutlets (try Gardein Chick’n Scallopini), thawed

3/4 cup plain, unsweetened soy or almond milk

1/4 cup pickle juice

1 heaping cup flour

1 tsp. salt

1 tsp. black pepper

1 tsp. onion powder

1/2 tsp. paprika

1/4 tsp. ground mustard

2 TB powdered sugar

3 cups peanut or vegetable oil, for frying

Cooking spray

4 burger buns

Dill pickle slices

Combine the milk and pickle juice in a bowl and set aside. In a separate, medium-sized mixing bowl, combine the flour, spices, and sugar and set aside.

Warm the peanut oil in a small frying pan over medium heat. Dip a cutlet into the wet mixture, then dredge in the flour mixture, making sure all sides are evenly coated. Repeat with the remaining cutlets and set aside.

Place one cutlet in the frying pan using a pair of tongs. Allow to cook for 5-8 minutes, flipping occasionally to ensure even cooking, until the outside is crisp and golden brown. Remove from pan and place on a paper towel to drain. Repeat with the remaining cutlets.

Lightly spray the buns with the cooking spray and place in a frying pan to lightly toast.

Place 4 pickle chips on the bottom half of each bun, then top with a fried cutlet. Serve immediately.

[birdfood]

Chik’n Salad Sandwich

16 oz. mock chicken strips, cooked, cooled, and cubed (such as Gardein)

2 tsp. lemon juice

1 stalk celery, diced

1/3 cup green onions, minced

1 cup vegan mayonnaise

1 tsp. mustard

Salt and pepper, to taste

2 slices bread

Sandwich toppings as desired: lettuce, tomato, onion, pickles, etc.

Combine mock chicken, celery, green onions, and lemon juice in a bowl and mix well. Add mayonnaise and mustard and stir to thoroughly combine. Taste and add salt and pepper as desired. Scoop onto bread and add toppings as desired.

[birdfood]

Avo-Reuben Sandwich

2 slices rye or pumpernickel bread

1/2 avocado, peeled and mashed

1/4 cup sauerkraut

Vegan Thousand Island dressing (Hampton Creek makes a delicious one)

mustard, to taste

Spread mustard on one slice of bread, and Thousand Island on the other. Place bread, dry side down, in a lightly oiled skillet. Top one half with avocado and the other half with sauerkraut. Grill lightly until just toasty and hot. Put halves together and enjoy!

[birdfood]

PB-Chocolate Baked Oatmeal

1.5 cups mashed ripe bananas (about 3 bananas)

1 flax egg (1 TB ground flax whisked into 2.5 TB warm water, let sit for a few minutes)

1/4 cup peanut butter

1/4 cup brown sugar

1 tsp vanilla extract

1/2 tsp salt

1 tsp baking powder

1/2 tsp cinnamon

1/3 cup unsweetened cocoa powder

2 cups plantmilk - almond, coconut, cashew, or any mix will work just fine (I used about 1 1/2 cups almond + 1/2 cup coconut)

3 cups old-fashioned rolled oats (not instant)

2 TB peanut butter for topping

Preheat oven to 375F. 

In a large bowl, mash the bananas well, then add the flax egg, peanut butter, brown sugar, vanilla, salt, baking powder, cinnamon, and cocoa powder. Whisk until them mixture is mostly smooth - there may be small chunks of banana, and that’s okay.

Add the milk to the banana mixture, then whisk until smooth again. Add the oats and stir until combined.

Pour mixture into an 8x8 baking dish coated with cooking spray. Warm the remaining 2 TB peanut butter to soften and drizzle over the oats and swirl with a knife

Bake in preheated oven for 45 minutes, slice into 6 pieces, and serve warm, or refrigerate until ready to eat. Reheats easily in microwave - about 1 minute 15 seconds per slice.

[birdfood]

Salt & Vinegar Potatoes with Smoky Garlic Mayo

2 lb. small red potatoes, scrubbed

1 cup white vinegar

2 tsp coarse salt, divided

1 TB olive oil

Freshly cracked black pepper

1 TB chopped chives, optional

1/3 cup vegan mayo (I like Hellman’s best)

1 clove garlic, minced finely

1/4 tsp smoked paprika

Pinch coarse salt

Add potatoes to large pot along with vinegar, then enough water to just cover the potatoes (approx. 2-3 cups). Add 2 tsp. coarse salt. Cover pot with lid and bring to a boil over high heat until potatoes can be pierced with a fork, but are not mushy - about 10-15 minutes. Drain potatoes and allow to cool slightly in a colander.

Preheat oven to 400F. While potatoes are cooling, prepare mayo: combine mayo, minced garlic, smoked paprika, and a pinch of coarse salt, then cover and refrigerate.

Once potatoes are cool enough to handle, slice into 1/4-1/2 inch thick rounds and place on large baking sheet. Drizzle with olive oil, toss to ensure even coating, then season with freshly cracked pepper and a pinch or two of coarse salt.

Roast potatoes in oven for 30 minutes, stirring halfway through, or until golden brown on both sides. Season once more with a pinch of coarse salt and fresh chives, and serve hot with smoky garlic mayo for dipping.

[birdfood]

Southwest Quinoa Salad

1 cup uncooked quinoa, rinsed thoroughly

1/4 cup olive oil

1 TB apple cider vinegar

1/2 tsp smoked paprika

1/4 tsp cumin

1/4 tsp garlic powder

1/2 tsp kosher salt

Freshly cracked black pepper

15-oz. can black beans, rinsed and drained

2 bell peppers, any color, diced (red, orange, or yellow are best IMO)

2-3 green onions, sliced

Add rinsed quinoa to a large pot with 1 3/4 cups water. Cover pot and bring to a boil over high heat. Once boiling, turn heat down to low and let simmer for 15 minutes. After 15 minutes, turn off heat and let pot rest for 5 minutes, covered. Remove lid, fluff with fork, and set aside to cool. 

While quinoa is cooking, prepare dressing: whisk together olive oil, vinegar, and all spices in a small bowl. Set aside.

Combine beans, peppers, green onions, and cooled quinoa in a large bowl. Pour dressing over top, and stir to evenly combine. Taste and adjust salt if needed. Good warm or cold!

[birdfood]

Teriyaki Sauce

1/4 cup low-sodium soy sauce

1 cup water

1/2 tsp ground ginger

1/4 tsp garlic powder

1/4 cup + 1 TB packed brown sugar

1-2 TB honey (or agave - use less if using agave as it is sweeter)

2 TB cornstarch

1/4 cup cold water

Combine all except cornstarch and 1/4 cup cold water in a small saucepan over medium heat.

In a cup, whisk together cornstarch and 1/4 cup cold water until cornstarch is dissolved. Once combined, add to saucepan and whisk slowly to combine.

Continue to heat over medium until sauce thickens to desired texture. If it gets too thick, add a small amount of water to thin.

Makes about 1 1/2 cups total.

[birdfood]

Vietnamese Quick-Pickled Vegetables

1 cup seasoned rice vinegar (or 1/2 cup rice vinegar + 1/4 cup sugar + 1 tsp. salt)

2-3 carrots, thinly sliced

2 Thai bird, serrano, or jalapeño chiles, stemmed and quartered lengthwise

1 (1/2 inch) piece of ginger, peeled and sliced thinly

1 large daikon radish, peeled and thinly sliced (or 2-3 regular radishes)

1/2 red onion, thinly sliced

Combine vegetables and vinegar in a bowl and toss to combine. (If not using seasoned rice vinegar, whisk vinegar + sugar + salt together in small bowl until sugar is dissolved.) Cover and refrigerate at least one hour before serving. 

Note: a mandolin slicer works great to get very thin slices quickly.

[birdfood]

Butternut Squash Soup

1 whole butternut squash, peeled and cubed

1 large onion, diced

1 quart vegetable broth (or chickenless broth)

1 tsp cinnamon

1 tsp kosher salt

2 TB coconut oil

Optional toppings: pumpkin pie spice, toasted walnuts

In a large pot, sauté onion in coconut oil until soft and translucent. Add cinnamon and salt and stir to combine. Add squash and broth. Bring to a boil over high heat. Once boiling, reduce heat slightly to maintain a gentle boil until squash is very soft -- approximately 20-30 minutes, depending on cube size. Once squash is very soft, remove from heat and allow to cool slightly. Blend soup with immersion blender until smooth, or pour soup into traditional blender and blend until smooth.

Indian-spiced variation: replace cinnamon with 1 TB curry powder, and replace 1 cup of the broth with coconut milk. 

[birdfood]

One-Pot Chili Mac

1 TB olive oil

1 medium onion, diced

2 cloves garlic, minced

1 bag meatless crumbles (I use Gardein brand)

2 TB chili powder

15-oz can tomato sauce

15-oz can diced tomatoes

15-oz can black beans, drained and rinsed

15-oz can kidney beans, drained and rinsed

1 cup frozen corn kernels (or 1 small can, drained and rinsed)

2 cups uncooked elbow macaroni (I like large elbows)

2 cups vegetable broth (or beefless broth)

1/2 cup Daiya other non-dairy cheddar-style shreds, optional

In a large saucepan, sauté the onion and garlic in olive oil until onion is soft and transparent. Add the chili powder and stir to coat.

Add beans, tomato sauce, diced tomatoes, and corn to pot. Stir to incorporate all ingredients.

Add dry macaroni and vegetable broth to the pot and stir to combine. Place lid on top, turn heat up to high, and let the pot come to a boil. Once boiling, give a quick stir to loosen anything stuck to the bottom of the pot, replace the lid, and turn heat down to medium-low. Let simmer for about 10 minutes. After 10 minutes, add the meatless crumbles and stir to combine, then replace lid and let simmer for 5-7 more minutes. Once pasta is fully cooked, turn off the heat and stir in cheese, if using. 

Good garnishes: non-dairy sour cream, sliced green onions, cilantro, crushed tortilla chips

[birdfood]

Pumpkin Spice Pancakes

1 cup unsweetened almond or soy milk

1/3 cup pumpkin puree (NOT pumpkin pie filling)

1 TB fresh lemon juice OR white vinegar

1 TB vegan butter, melted (can sub melted coconut oil)

3 TB brown sugar

1/2 tsp vanilla extract

1 TB maple syrup

1 cup all-purpose flour (can also use whole wheat pastry flour)

1 tsp pumpkin pie spice

1/4 tsp cinnamon

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp sea salt

In a bowl, combine the lemon juice or vinegar and soy/almond milk and stir to combine. Set aside and let rest 5-10 minutes.

In a large mixing bowl, combine the melted vegan butter, brown sugar, maple syrup, pumpkin, and vanilla extract. Pour in the buttermilk and whisk to combine.

Sift the flour, baking powder, baking soda, spices, and salt into the wet ingredients and gently incorporate - do not overmix. Let batter rest for 5-10 minutes.

While batter is resting, preheat an electric griddle to 350F or a nonstick skillet on the stove on medium heat.

Pour batter by 1/4 cupfuls onto preheated griddle/skillet. Flip when edges start to appear dry and bubbles appear in the middle. Cook for 2-3 minutes on the other side, then plate. Serve with vegan butter, maple syrup, and a dusting of cinnamon sugar. (2 servings or about 6 pancakes)