As a native of Florida, seafood was abundant and often served during Friday night fish frys and on on summer nights. One of my go-to vegan dish for my omnivore friends is my 100% plant-based crab cakes. The first time I made it, I was SHOOK by how close the texture is to the animal-based version. What's the secret ingredient? Oh, just one tropical vegetable. Take a peek below to witness the magnificence of heart of palms. Be sure to leave a comment below and tag @orderupvegan on IG. I love seeing your pics! Enjoy! Ingredients
1 can of chickpeas 2 cans of heart of palms 1/4 cup of vegan mayo ( I use Just Mayo) 1 tsp lemon juice 1 tsp dijon mustard 2 tsp of Old Bay ( or to taste) 1/2 tsp of sea salt ( more to taste) 1 cup of breadcrumbs ( to add to mix. Be sure to pour additional in a shallow pan for coating cakes) 1 tbsp of Cajun seasoning ( optional) 2 tbsp of vegetable or grapeseed oil Instructions 1. Drain chickpeas and heart of palms. Place in food processor and pulse 3 times. You don't want it too mushy. If you don't have a food processor, mash chickpeas well and then tear heart of palms. Place in a bowl together. 2. Add mayo, lemon juice, and dry ingredients to chickpea/heart of palm mixture. Combine well. 3. Add breadcrumbs. Combine well. You can add more seasonings to taste if desired. 4. Place in freezer for about 20 minutes. This helps the mixture stay together 5. Take out of freezer after alloted time and form 1/4 cup of mixture into a patty 6. Place enough breadcrumbs onto a shallow plate that will coat patties evenly. Take mixture out of freezer. Place about ¼ cup of mixture into your hands to form a ball. Then gently flatten to form it into a patty shape. Coat patty in the bread crumbs on each side. Place aside and continue until the mixture is gone. 7. Grab a plate and place a few sheets of paper towel on top of it. It will come in handy after the next step. 8. Heat a large skillet over medium heat (about 2-3 minutes). Add about 2 tablespoons of oil and wait until it gets hot before adding the patties. If you place drop of water in the pan, and you hear it sizzle, it's ready. 8. Place about 4-5 patties on your pan at one time, but make sure you don't overcrowd the pan because they won't cook properly. Pan-fry them about 3-4 minutes on each side, or until light golden brown. Try to only flip each patty once. 9. When done, transfer the patties to a paper towel-lined plate to absorb excess oil. 10. Serve hot with vegan tartar sauce. Enjoy!
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I can hardly believe another Juneteenth has come and gone. Although I've celebrated Juneteenth for years and helped my father host his community-wide Juneteenth Celebration, the holiday has grown in acknowledgement this year. As marches flood TV screens and cities across the country as Black People and allies call for justice against racism and the systematic oppression that has faced the Black Community for over 400 years. Naturally, Juneteenth otherwise known as Emancipation Day, is occurring as Black people still seek to be free from implicit bias and brutality. Perhaps I should go into detail. Juneteenth is a holiday celebrated on June 19. It recognizes when the United States ended its historic practice of slavery legally. More specifically, it commemorates the day in 1865 when Union Soldiers arrived in Galveston, Texas with news that the Civil War ended and that enslaved people were now free. Quick history lesson: President Abraham Lincoln issued the Emancipation Proclamation on January 1, 1863. The enslaved Black community did not receive news until TWO and a HALF YEARS LATER on June 19, 1865. It's both infuriating and mindboggling. Nonetheless, historic accounts share that reactions to this profound news ranged from shock to immediate jubilation. Since that time, 45 states and Washington DC recognize the day as a state holiday. The holiday is often marked with music, lively celebrations, parades,storytelling, as of course plenty of food. This Juneteenth, I wanted to make try my hand at a Soul Food dish using an ingredient I rarely use: Oyster mushrooms. However, oyster mushrooms have THE perfect texture for chicken fried chicken. I can hardly believe the texture similarities. I had a meat-eating friends be my taste testers and they were SHOCKED. I was then delighted to win over their their 2 and 7 year old children who gobbled them up. Children can be tough critics, so this was a win! The secret is the double batter approach. The batter is great for tofu or veggies if you're trying to hide the the green from picky eaters. At any rate, this is the perfect dish for Juneteenth, your next potluck, or meal at home. Try it out and let me know what you think on Instagram @orderupvegan or commenting below. Ingredients Wet batter • 2 cups water • 2 cups spelt flour • 1/4 cup nutritional yeast • 2 tbsp garlic powder • 2 tbsp onion powder • 1 tbsp salt • 1 tsp pepper • 1 tsp cayenne pepper (optional) *Mix ingredients and set aside Dry batter • 1 cup spelt flour • 1 cup corn starch • 2 tbsp garlic powder • 2 tbsp onion powder • 1 tbsp salt • 1 tsp pepper • 1 tsp cayenne pepper (optional) *Add ingredients to large ziplock or freezer bag shake well and set aside. Instructions • Mix the wet and dry batter ingredients in separate bowls • Add vegetable oil to a skillet or pan on medium heat. • Tear oyster mushrooms into large pieces, at least 3 fingers width in size. • Dip mushroom pieces into wet batter until evenly coated. • Place mushroom pieces coated in wet batter to the bag with dry batter and shake well. (Do NOT double dip or repeat the wet/dry batter process.) • Add battered mushroom pieces to hot oil and fry them until their color turns golden brown. Flip pieces once while cooking. • Remove the mushroom pieces from grease and place on a tray lined with paper towels for 5 minutes or until they reach your desired temperature for serving. One of the phenomenons of social distancing is the sudden interest in baking ALL things bread! In fact, several ingredients that are consistently out of stock at local grocery stores and Amazon are flour and yeast. It’s uncanny how the simple act of baking has become a stress reliever for so many people during this time of quarantine. However, given the lack of yeast, we had to get creative in our household. Insert this delightful recipe that we used to make homemade pizza, no delivery needed.
The secret to this recipe is Aquafaba also known as chickpea water. Chickpea water is the liquid in a can of chickpeas or the water when you boil chickpeas. Yep, that water is called aquafaba. This liquid has many uses including as a binder for baking, making eggless meringue, macarons, and used in many places instead of eggs/egg whites. Aquafaba adds moisture, binding, and the fluffiness needed for a great pizza crust. I call it: No Yeast, No Problem Pizza inspired by Vegan Richa’s flatbread recipe. Since grocery runs are limited these days, we used items already in our freezer and refrigerator: Boca crumbles, tomato sauce, onions, and mushrooms. Feel free to use the same toppings, other veggies, or plant-based cheese to create simple but delicious slices of pizza. Enjoy! Flatbread - dry ingredients
Wet ingredients
Topping ingredients
If you try this recipe let us know! Leave a comment and tag a photo #orderupvegan on Instagram. Enjoy! When the temperature drops, days can bounce between glorious days of sunshine with zero humidity to chilly days with a grey overcast blanketing a once azul sky. On such days, tortilla soup is the perfect go-to dish. It provides the right amount of culinary heat needed for warmth to keep away the shadows of the day. The star of tortilla soup is the jackfruit, grounded by a rich tomato base and hearty vegetables. Jackfruit is a tropical fruit that is native to south and southeast Asia but has recently become more widespread in the states as folks are learning about its meaty texture that’s a great substitute for recipes calling for pulled pork or shredded chicken. Jackfruit is mild in taste and easily takes on the flavor of savory or sweet marinades and sauces. You can find a can in your local Trader Joe’s, Asian market, or ethnic food aisle. As a result, it’s the perfect ingredient for this hearty soup with a bit of a kick. This bowl of goodness is ready to keep you and your belly warm. If you try this recipe let us know! Leave a comment, and don’t forget to tag a photo #orderupvegan on Instagram. Enjoy!
Jackfruit
Soup Ingredients
Weekends are the perfect time for brunch and my personal favorite - waffles. Ever wake up and just want them...like now? Yep, me too. Thankfully, I had all the ingredients in the pantry because if so had to go to the store, it would be a smoothie morning. Brunch crisis averted! The great thing about waffles is they can be dressed up with fruit compote and drizzled with powdered sugar or simply enjoyed as the breakfast star it is. No need for frozen store-bought waffles with this recipe. It was quick to make and just as delicious to savor. Two qualities that make this recipe a new go-to in my repertoire. This textured cousin of pancakes is fluffy, has the right amount of crisp on its edges, and best of all, low-glycemic for folks watching their blood sugar levels. Ingredients
1. Preheat waffle maker according to manufacturers instructions. Also, preheat oven to 200 degrees F., for keeping the waffles warm. Use a little oil or dairy-free butter on waffle griddle to keep batter from sticking. 2. In a medium sized mixing bowl, combine the flour, sugar, baking powder, oil and non-dairy milk, mix well, until most of the flour lumps are gone. 2a. If adding fruit to this recipe, pour 1/4 cup of blueberries into batter. Stir in gently. 3. If using this Bella waffle maker, or one similar, using a 1/2 measuring cup, scoop up batter and pour in the center of the heated waffle maker plate. Close the cover and wait until the light turns green. Flip the waffle using the lever. 4. Gently remove and place on a wire rack in the oven until the remaining waffles are made. As mentioned above, you can serve your waffles with fresh blueberries, strawberries, raspberries or blackberries or top with pure maple syrup or agave nectar. You may even jazz it up with chocolate syrup. The topping options are endless! Notes to note:
Now your turn! If you made these waffles, comment below. Know someone who would enjoy ? Feel free to share on social media with @orderupvegan
Summertime and the living is easy - that well known phrase from one of my favorite musicals, Porgy and Bess, always come to mind on warm summer nights. It's on those hot sticky nights when only a refreshing treat will do. I recently had sorbet in Quebec City and was inspired to whip up my own version that was both creamy and refined sugar free with pops of flavor. After a few tries, I found coconut milk is a great base. This tropical liquid has the right kind of fat that adds body but with less sugar. Since this recipe is for everyone including folks trying to keep blood sugar levels in check, I used strawberries since berries are a great low-glycemic snack. Best of all, you don't need an ice cream maker and it literally takes five minutes to make! Ok...ok... only 5 minutes if you just can't wait for all the fruity deliciousness! In total, you should wait 30- 50 minutes if you want it to freeze a bit more. Either way, you can expect a spoonful of berry heaven that to keep you cool during the summer and the right amount of sweetness through the fall. Ingredients:
1 can of full-fat coconut milk ( I used Trader Joe's coconut milk) 3 cups of frozen strawberries 1/4 - 1/2 tsp of coconut sugar ( use stevia or monkfruit sugar if desired) Instructions: Pour coconut milk into blender Add frozen strawberries and sweetener Blend on high for 5 minutes or until creamy consistency occurs. Pour mixture into freezer safe container Let freeze for 30-50 minutes Take out and enjoy! The Big Easy, otherwise known as New Orleans is famous for savory gumbo, fluffy beignets, and live jazz floating throughout the cobbled streets of the French Quarter. It’s an enchanting city with French architecture and plenty of plant-based restaurants that can please palates with a penchant for flavor. Despite its reputation for po'boys stuffed with fried oysters and crawfish etouffee, New Orleans boasts plant-based restaurants that are sure to satisfy your palate, including po’boys! Here’s a list of some of my favorites and a few more restaurants that are great options whenever you find yourself in New Orleans. Seed 330 Prytania St, New Orleans, LA 70130 http://www.seedneworleans.com/ I loved it so much I went there 3 times in 2 days. I’m a sucker for a great Caesar salad and jambalaya. Fortunately, Seed has both AND brunch. Be sure to try the artichoke cakes and the eggplant po’boy. You won’t regret it. Breads on Oak 8640 Oak St, New Orleans, LA 70118 https://breadsonoak.com/ This plant-based bakery and cafe went 100% vegan in 2018 and vegans everywhere rejoiced. They even have sausage buscuits, quiche, a veggie Rueben, and occasional étouffée on the menu. Come during Mardi Gras season to enjoy one of their various King Cakes, including the VooDoo cake with ghost & cayenne peppers. Can’t make to N'awlins? Don’t fret. They ship King cakes right to your front door. Sweet Soulfood 1016 N. Broad St. New Orleans, LA https://www.sweetvegansoulfood.com/ If you’re craving southern staples like jambalaya, mac n cheese or pralines search no further than this cafeteria-style eatery. Easy on the pocket and full of flavor. It closes at 6 pm, so get there early or take it to go. Pyramids Cafe Mediterranean Cuisine 3149 Calhoun St, New Orleans, LA https://pyramidscafenola.com/18616 Pyramid’s was my first introduction to red lentil soup and made me a life-long fan. This family run restaurant has options for both plant-based and meat-centered palates. Bennachin’s 1212 Royal St, New Orleans, LA 70116 http://www.bennachinrestaurant.com/ This cozy Camroonean and Gambian restaurant is one of my FAV.OR.ITE resturants. It’s the only place I recommend to every person travelling to NOLA. Seriously, I should do P.R. for this place. Though a majority of the menu offers meat-based dishes, anyone wanting a West-African vegan meal will be delighted by the options . I never tasted spinach with so much flavor until I had Jama Jama ni Makondo, which features sauteed spinach, fried ripe plantains, and coconut rice. If you’e a fan of black-eyed peas, try Kone ni Makondo, black-eyed peas in onion and tomato stew served with coconut rice and fried plantains. Pro tip: be sure to order Akara as an appetizer. Heck, order two of them. Black-eyed fritters are always a good decision. What's your favorite plant-based NOLA restaurant? Comment below!
When I transitioned my diet, I didn’t miss meat or cheese ( ok, maybe cream cheese but I digress). Shocking right?! My Achilles heel was sugar and I knew I had to shake it.
My childhood is full of memories happily nibbling on Little Debbie Cakes and baking sweet treats like chocolate chip cookies, honey biscuits, and strawberry cakes from scratch. I mean, my childhood nickname was Cookie Monster. It didn’t help that I had a doting grandmother who indulged my every culinary whim during my weekend sleepovers at her house. Fast forward to 2006. I started exhibiting signs of pre-diabetes. Talk about a wake-up call. After watching my beloved grandmother succumb to heart disease and diabetic complications, I knew I needed to make a change. As an avid baker, I have scoured recipe books and “veganized” many of my favorite recipes. Sure, I could have purchased vegan treats but as a new vegan on a student budget, it was less expensive to bake items myself. In fact, one of my proudest moments was baking a cake for my own birthday party, a very delectable Chocolate Mousse Cake. Now some of you may be wondering: Wait, aren’t there vegan snacks made with white sugar? Yep. So, what’s the big deal? Well, most white and brown sugar are processed with bone char. More importantly, if you have any insulin sensitivities it’s best to run in the opposite direction of that sugar craving since increased blood sugar levels can lead to diabetes, inflammation, fatigue, and other symptoms most of us would rather avoid. So, back to the Chocolate Mousse cake. This cake can be made with turbinado sugar or coconut sugar. However, if you’re looking for the low-glycemic option, choose coconut sugar. It’s still sweet without giving you a sugar rush. Bonus: the chocolate mousse cake is a hit, even among the kiddos (including my nephew) and omnivore friends who want to keep their blood sugar levels in check. It’s perfect for potlucks, parties, or just feeling fancy. Make it this weekend and let know what you think!
Vegan Chocolate Mousse Cake
Adopted from biancatang.com Chocolate cake 1 and ½ cups whole-wheat flour 1 tsp baking soda 4 tablespoons cocoa powder ½ tsp salt 2/3 cup coconut sugar 1 and 1/2 tsp vanilla extract 1/3 cup coconut oil or vegetable oil 2 tsp white vinegar ¾ cup cold water
Chocolate Mousse 1 package silken or firm tofu (such as 12.3 oz Mori-Nu or Mori-Nu lite) 1 tsp cocoa powder 1 tsp pure vanilla extract 2 tablespoons almond milk scant 1/8 tsp salt 8 to 10 oz stevia chocolate chips (a little over 1 and 1/3c or more) I like to use Lily’s. melted dark chocolate to drizzle on top
Since March, I have eaten an Indian cuisine inspired element almost once a week. Some nights it was Gobi Manchurian, an spicy sweet Indo-Chinese cauliflower dish with quinoa and spinach. Then on other nights, I just had to have Chana Masala, a tomato-based chickpea dish atop quinoa and broccoli on the side. It was like that for weeks, then all of a sudden- I had my fill. The taste just evaporated - like it was in the last scene of the The Avengers: Infinity Wars. *Poof* Well, last night after a month hiatus, the urge for curry began to hit me fast and furiously. I mean, like out of NOWHERE. However, I'm trying to do better about my budget, specifically eating out. What's girl to do when she's sleepy and has a hankering for Indian cuisine, but she's on a budget? Get creative of course! Like I said, I was sleepy so there would be no pots gracing the stove. However, local ethnic grocery stores are frequently a saving grace when you need something fast that isn't fast food. This time I relied Southern Growers, my local Indian grocery store for their $1 vegetable samosas, that have the right amount of potato and seasonings encased in a lightly crisped covering(#winning). Then I headed to my local grocery cooperative New Leaf Market for a quick flavor of Indian food. I stumbled across for Chana Masala by Tasty Bite. Bingo! I'm going to be honest.... I was not thrilled by the sodium content. AT ALL. However, I knew I needed food fast and unless I wanted to spend more moolah this budget friendly meal would cool the craving. As a compromise, I made a mental note to drink at least 60 ounces of water plus 2 bottles of coconut water the next day. Mostly because I happen to like my kidneys.
Long story short, I steamed a head of cauliflower, fluffed some quinoa left over from the previous night, heated my convenient Chana Masala, and savored every morsel on my plate. It took less than 15 minutes tops to prepare this meal. Hangry crisis avoided. Curry Craving Cured! REVIEW: So, you're probably wondering...is the Tasty Bite brand any good? Surprisingly yes. Admittedly,I didn't start with high expectations. The sauce didn't have the same tomato based intensity as a restaurant version, but it only needed 2 dashes of cayenne to zip up the flavor. One of the highlights: it's not oily and super quick to make. If I'm ever in a pinch and want to save a few coins, I'd certainly eat it again. Who would benefit from such a meal? College students, road warriors with limited options, folks craving curry but watching their wallet. Now it's your turn. Have you tried Indian food before? What's your favorite dish to eat at a restaurant or make at home? Comment below! You all might inspire me to make Chana Masala from scratch. It's the day after Thanksgiving and *ahem* the birthday of yours truly. My birthday was yesterday on November 23, but I believe in having a month-long birthday season so now my birthday season has officially commenced. In case you were wondering about the appropriateness of sending gifts, feel free to donate airline miles or gift cards to vegan restaurants you want me to review. It's my birthday season, why not ? At any rate, I'm back in my hometown of Tampa to spend my birthday with my family and I am completely over eating traditional holiday food. Granted, as a vegan my plate looked like it usually does except with more of the Holy Green Trio on my plate. You know... collard greens, mustard greens, and turnip greens. Shoutout to my Mama and Aunt Jo for throwing down on the greens and creating a mostly vegan menu! My Thanksgiving meal was delightful, but I am ready for non-holiday cuisine. Thankfully, the Tampa area's vegan and vegetarian-friendly scene is growing. I had the pleasure of eating at Consciousness Blossom and Farmacy Vegan Kitchen during this visit. I enjoyed every morsel and am always inspired to re-create my meals at home. In the meantime, check out the list below for a few of my favorite chain and local vegan and vegetarian spots in the Tampa Bay area. Chain Eats Moe’s: Plenty of veggie options for a burrito, bowl, or salad Chipotle: Can’t go wrong with a Veggie or Sofritas -based meal BJ's Restaurant & Brewhouse: Check out the Enlightened menu for the Peruvian Quinoa Bowl, Lentil Soup, or my go-to: Barbacoa Cauliflower pita taco. Hold the cheese on the pita, please! Panera Bread: The Veggie Mediterranean Sandwich with no feta cheese is my guilty pleasure. Why a guilty pleasure ? The tomato Basil bread used for the sandwich is amazing --like want to eat a whole loaf by itself amazing. Local Eats Consciousness Blossoms: This spot is located about 30 minutes outside of Tampa in Palm Harbor. I’m a huge fan of their Moroccan tomato soup and johnnycakes ( see above pic). You can thank me later. The Fresh Kitchen: is veg friendly with vegan options. My favorite pairing are the buffalo cauliflower, kale and bean medley, and perfect spice rice. My plate is a little on the spicy side but vegans are safe to eat anything with a “v” and “df” next to it. Keep in mind the vegan options change based on season and what veggies the chef has in the kitchen. Either way, your tastebuds will be delighted. Farmacy Vegan Kitchen + Bakery: Housed inside the downtown market Duckweed, it’s my new favorite spot in Tampa. Friendly owners and the best strawberry oreo cupcakes this side of the Bay. They offer to-go entrees like beef stroganoff and lasagna Viet Trang: When you’re craving vegan Asian food, check out this place and ask for the vegan menu. Also, make sure you save room for dessert. Their vegan chocolate mousse pie is a dream. Zeko’s: If you’re a night owl, this is a place to go when you’re hungry and don’t feel like cooking. It’s a local Mediterranean fast-casual eatery with the best falafels this side of the Bay. They are Veg friendly with hearty falafel wrap and fries on the menu. It’s sure to satisfy your late-night cravings. Which Tampa Bay restaurants would you add to the menu? Let me know what you think! |
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