In The Kitchen With Tanya Rose

#meatlessmonday Week #38 Gardening Tips

Gardening Tips

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In the summer time, a HUGE part of #meatlessmonday is growing your own fresh fruits and vegetables!
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Tip #1: CONSISTENCY
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Tip #2: WATER
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Tip #3: WEEDING
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Tip #4: LOVE
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Tip #5: SUNSHINE
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“Having a garden is a lot like having children, you need to give it the care, the patience and the respect to bloom. I generally start my gardens with seedlings from an organic non-GMO nursery that ships directly to my front door. When I first put them in the greenhouse they look so small… but consistency + water + weeding + love + sunshine = the photos you see in this blog post! ;)” ~T

 

In The Kitchen With Tanya Rose

#meatlessmonday Week #37 Vegan Risotto

Vegan Risotto

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Ingredients

  • 1 c Arborio rice
  • 1 yellow onion, chopped
  • 2 cloves of garlic, minced
  • 1 T olive oil
  • veggies of your choice
  • 1/2 c white wine
  • 3 T vegan butter
  • 1/2 c nutritional yeast
  • 4 c vegetable broth
  • almond slivers
  • Follow Your Heart parmesan cheese
  • salt and pepper

Instructions

  1. Sauté garlic and onions until translucent.
  2. Add 1 T of olive oil and 1 c rice, sautéing until translucent around the edges.
  3. Add white wine until absorbed.
  4. Add broth in increments of 3/4 c until absorbed, with the last addition of broth add 2 T of vegan butter and 1/2 c nutritional yeast to achieve desired rich and creamy taste.
  5. Add veggies of your choice (asparagus and broccoli).
  6. Top with sautéd almond slivers and Follow Your Heart parmesan cheese.
In The Kitchen With Tanya Rose

#meatlessmonday Week #36 25 Accidentally Vegan Snacks

25 Accidentally Vegan Snacks

This week we came across an article listing 25 snacks you can find at almost any convenient store that are ACCIDENTALLY VEGAN! Keep this in mind for your next road trip! 😉

  1. Oreo Cookies
  2. Pringles (Original and Barbecue)
  3. Takis (Fuego and Nitro)
  4. Unfrosted Pop-Tarts (Strawberry, Blueberry and Brown Sugar)
  5. Doritos (Spicy Sweet Chili)
  6. Fritos (Original and Bar-B-Q)
  7. Fruit by the Foot
  8. Ritz Crackers
  9. Sour Patch Kids
  10. Ruffles Potato Chips (Original and All Dressed)
  11. Smarties
  12. Nature Valley Crunchy Granola Bars (Apple Crisp, Cinnamon, Maple Brown Sugar, Peanut Butter, Pecan Crunch and Roasted Almond)
  13. Lay’s Potato Chips (Classic, Barbecue, Salt & Vinegar and Lightly Salted)
  14. Smucker’s Uncrustables (Grape Jelly and Strawberry Jam)
  15. Haribo Sour S’ghetti Gummi Candy
  16. Thomas’ New York Style Bagels (Blueberry, Cinnamon Swirl, Everything and Plain)
  17. Lindt Dark Chocolate
  18. Clif Bars (every flavor except Mini Blueberry Crisp)
  19. Nabisco Triscuit Crackers Baked Whole Grain Wheat
  20. Nabisco Grahams Original Crackers
  21. Snyder’s of Hanover Jalapeño Pretzel Pieces
  22. Sun Chips (Original)
  23. Herr’s Onion Rings
  24. Nutter Butter Cookies
  25. belVita Crunchy Breakfast Biscuits (Toasted Coconut and Cinnamon Brown Sugar)
In The Kitchen With Tanya Rose

#meatlessmonday Week #35 Vegan Pot Pie

Vegan Pot Pie

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Ingredients

  • filo (phyllo) dough or your favorite vegan dough
  • 1 c peas
  • 1 c corn
  • 1 medium onion
  • 4 carrots
  • 1 celery stalk
  • 1/4 c vegan heavy whipping cream
  • 1/2 c vegetable broth
  • olive oil
  • seasonings of your choice

Instructions

  1. Roll dough out into greased individual pie pans.
  2. Clean, chop and prepare vegetables.
  3. Sauté vegetables in olive oil and seasonings of your choice.
  4. Slowly pour in vegan whipping cream and vegetable broth. Bring to a simmer and stir consistently until mixture thickens.
  5. Once at desired consistency, let cool and separate into individual pie pans.
  6. Lay another piece of rolled out dough over the top of the pot pie. Use a fork to press the edges of the crust together. Brush the top with olive oil and top with basil.
  7. Bake at 425 degrees for 20 minutes.

Thanks Lexi for this DELICIOUS recipe!

In The Kitchen With Tanya Rose

#meatlessmonday Week #33 Wilted Kale Salad

Wilted Kale Salad

Ingredients

  • yellow onion, chopped
  • garlic, minced
  • bell peppers, chopped
  • kale
  • avocado
  • beets
  • sunflower seeds
  • Follow Your Heart vegan parmesan cheese
  • seasonings of your choice

Instructions

  • Sauté onion and garlic until translucent and aromatic.
  • Add bell peppers and sauté until they become soft and slightly brown.
  • Add seasonings of your choice (spicy peppers and salt).
  • Add kale and sauté until wilted.
  • Top with avocado, beets, sunflower seeds and vegan parmesan cheese.

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In The Kitchen With Tanya Rose

#meatlessmonday Week #32 Cauliflower Pizza

Cauliflower Pizza

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“I love these cauliflower crusts… I love that they have a plant based version more!! I love that this company is woman owned and operated by our neighbors in Chico! I like to spray the crust with a little bit of olive or avocado oil and slightly toast it in the oven. In this version (Pizza is so versatile!) I used one of our favorite pasta sauces and spread it on top. I used artichoke hearts, white onion, beets, peppers and vegan cheese. It was so good I almost forgot to take a picture (One of my constant challenges!). Serve this baby up with a green salad or for summer flair, a fresh fruit salad! Enjoy and let me know what combination you come up with for your pizza! I think my next one will have kalamata olives in it… Mediterranean style!” ~Tanya Rose

 

 

In The Kitchen With Tanya Rose

#meatlessmonday Week #31 Spicy Chipotle Jackfruit Tacos

Spicy Chipotle Jackfruit Tacos

 

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“Craving carnita- style tacos? Jackfruit is for you. Very similar to the texture of pulled pork, jackfruit will blow your mind when you add a few spices to it. It’s like tofu in the sense that it’s very neutral in flavor and will soak up whatever spices you throw at it!” ~Tasha

Ingredients

  • 2 cans organic jackfruit
  • corn tortillas
  • 1 T chipotle powder
  • 1 T chili powder
  • 1 T nutritional yeast
  • 1/2 t cumin
  • 1 t garlic powder
  • 1/2 t smoked paprika
  • 3 t tomato paste
  • 1 t soy sauce
  • 3 T olive oil
  • 1/2 c red bell pepper, cut into long thin slices
  • 1/2 c red onion, diced
  • salt and black pepper to taste

Instructions

  1. Open up cans of jackfruit, pour out excess liquid and cut up jackfruit into small pieces long-ways, resembling pulled pork.
  2. Pour jackfruit into a large mixing bowl, add in spices and 1 T olive oil. Mix thoroughly.
  3. Heat pan to medium-high and add 2 T olive oil. Add red onion and sauté until slightly translucent (1-2 minutes).
  4. Add spiced jackfruit, sauté for 5 minutes on medium-high, stirring often.
  5. Add red bell pepper, cook for another 5 minutes, stirring often. Turn heat to low.
  6. In a separate pan, on medium-high heat, put 1 t of oil in the pan and heat up the corn tortillas.
  7. Fill tortillas with jackfruit and ENJOY!

Thank you Tasha, for sharing a second recipe with us! We love your support of our weekly #meatlessmonday posts! Email hannah@yogajuicebox.com if you’d like to guest chef in the future!

 

In The Kitchen With Tanya Rose

#meatlessmonday Week #30 Vegan Broccoli “Cheddar” Soup

Vegan Broccoli “Cheddar” Soup

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Ingredients

  • 2 medium yukon gold potatoes, boiled for 15 minutes
  • 1 T avocado oil or olive oil
  • 2 c carrots, peeled and chopped
  • 2 crowns broccoli (4 c), chopped into florets
  • 1/2 leek, chopped
  • 32 oz vegetable broth
  • 1 c full-fat canned coconut milk
  • 2 t cider vinegar
  • 1/3 c nutritional yeast
  • 1 T tapioca flour (optional)
  • 1 t sea salt

Instructions

  1. Place potatoes in a pot and fill with water. Bring to a full boil and cook 12-15 minutes, until very soft when poked with a fork. Drain and place one potato in a blender and place the other potato on a cutting board to cool. Once cool enough to handle, peel and chop the potato.
  2. Add the broth, coconut milk, cider vinegar, nutritional yeast, tapioca flour, and sea salt to the blender and blend until completely smooth.
  3. Heat the oil to medium heat in a large stock pot. Add the carrot and broccoli and cover. Cook, stirring occasionally, until vegetables have softened but are still al dente, about 5 minutes.
  4. Add the leek and sauté until fragrant, about 2 to 3 minutes.
  5. Add the chopped potato and the broth mixture to the stock pot. Bring to a full boil, reduce the heat and simmer 10 minutes.
  6. Serve soup with bread or side salad.

Thank you Julia (The Roasted Root), we are so grateful for all of your amazing recipes that you wish to share with us! Email hannah@yogajuicebox.com if you’d like to be a guest chef in the future!