Tag Archives: beyond meat

Vegan Must Have Products, Brands, Staples, etc.

Posted by LD in Confessions and Rants of the Vegan Persuasion, Shopping Vegan, Traveling Vegan and tagged with , , , , , , , , , , , , , , , , , , , , , , , , , ,

I have done this in the past where I have listed some staple items that I use but today a friend from elementary school said she was struggling with being vegan and had turned to salad so I wanted to make up a list for her of things in my fridge/pantry that I think are definite “go to’s” for me in a house with omnivore husband, 14 year old, 10 year old, and a vegan baby. So here it goes my updated list:

 

List of Vegan Products Everyone Should Have in their Fridge or Pantry or Try:

 

  1. The Obvious fruits, veggies, pasta, and grains always on hand. I keep a lot of different types of grains and mix them together in the steamer (brown rice, couscous, quinoa, amaranth, etc)
  2. Beyond Meat Chicken (http://beyondmeat.com/)
  3. Beyond Meat burgers (always add standard topping before trying likes cheese ketchup mustard lettuce tomato, otherwise the taste is a little off, never expect a perfect meaty burger, its not meat and doesn’t have blood in it)
  4. Beyond Meat Fiesty Crumbles (taco meat)
  5. Beyond Meat Beefy Crumbles (for pasta sauce or lasagna)
  6. Bulger Wheat (this is perfect to put in chili or pasta sauce for a meaty texture and will take on the flavor of the sauce)
  7. Colgin Liquid Smoke (it’s a small bottle of liquid but gives a meaty smoky flavor with just a few drops to Seitan)
  8. Seitan (I use various kinds but will not eat it without liquid smoke and maple syrup, this gives the taste of a ham flavor)
  9. Gardein Fishless Filets (Literally identical to those Gordon’s battered fish filets) (http://www.gardein.com )
  10. Gardein Chicken Strips 7 grain (perfect with honey or Beefree Honee)
  11. Gardein Chicken Sliders (easy to microwave and taste the same)
  12. Gardein Chickenless Patties or Whole Foods 365 Chickenless patties
  13. Whole Foods 365 Chickenless Nuggets
  14. Gardein brand everything is also available at Yardhouse and you should def try it.
  15. Chao Cheese in any flavor is great, I use creamy for grilled cheese
  16. Earth Balance Butter Products
  17. Hazelnut Milk for cereal (I use Pacific Foods)
  18. Soy milk for cooking creamy Sauces
  19. Daiya Cheeses for cooking, do not eat anything except the block Havarti and Gouda raw, they don’t taste right.
  20. Firm Tofu and Chickpeas mashed together with seasoning (garlic etc) makes a great ricotta for lasagna or you can buy Tofutti brand
  21. Tofutti or Daiya Cream Cheese or Sour Creams ( http://www.tofutti.com/ )
  22. Tofutti American slices for sandwiches and grilled cheese
  23. American Flatbread Company Vegan Harvest Pizza is great (www.americanflatbread.com )
  24. Go Veggie! Vegan Parmesan (small purple container, is the only kind I will use none are even close to this)
  25. Amy’s brand meals frozen
  26. Dr. McDougall’s dry soups, Asian noodle containers, and oatmeals
  27. Vega Protein Powders
  28. Orgain Vegan Protein Nutritional Shakes
  29. Betty Crocker Fudge Brownie mix with one can of pumpkin makes brownies, same with cake mixes just check for milk
  30. Kirkland (Costco) semi sweet chocolate chips are vegan
  31. Earth Balance Puffs are like Pirate’s booty, they also have cheese popcorn like Smartfood
  32. Look on PETA for “accidentally vegan products” as well
  33. Just Mayo is amazing. I really love the knew chipotle and siracha flavors and put it on vegan fish tacos with the gardein fish like a chipotle sauce would go on)
  34. Vegan Pesto is sold at Whole Foods in the section with olives and mozzarella and I can’t remember the brand but it is a black container with a brown natural wrap and a heart on it, it has regular pesto too and other sauces.
  35. Victoria Brand Vegan Cream Sauces and Marinara
  36. Rao’s marinara
  37. Whole Foods Premade Pizza Dough
  38. FoMu Ice Creams (based in Allston but sell at some Whole Foods)
  39. Cashew Cream Sauces
  40. Pacific Foods Cashew Based Soups or any soups that are vegan are good
  41. Earth Balance Boxed Mac n Cheese is amazing just like Kraft
  42. Look at veganessentials.com for help too, I love them, shipping is expensive but they have everything first. Otherwise my go to for specialty stuff is Whole Foods but I can get a lot at Market Basket, Stop and Shop, Shaws, etc.
  43. So Delicious Brand Ice Creams, milks, etc.
  44. I also eat that pudding with the Panda on it by Zen products. Chocolate only, vanilla had a weird chemical smell I didn’t like and separated after a few days.
  45. I also like the Tofurkey Beer Brats they are amazing and I will also grab the sliced sandwich meats if they have cheese and such on the sandwich too.
  46. I do Field Roast for the holidays with the pastry wrap and stuffing with cranberries and such inside.
  47. Vegg for cooking without eggs in pretty much every format except scrambled. It even smells like egg.
  48. I also love the pasta products from Explore Asian. They have Black bean and soy and all are filled with extra protein but taste just like traditional pasta.

I think that is most. I just added some that I forgot too. Eat up! Food is love.

My Aunt’s Taco Salad – Veganized with @BeyondMeat

Posted by LD in Beginner Recipes, Meatless Monday Appetizers, Meatless Monday Family Dinners, QUICKIES! and tagged with , , , , , , , , , , , , , , , , , , , , ,

I love love love my Aunt Linda’s Taco Salad. Everytime we would have a family event at my Dad’s parents home in southern Massachusetts she would seem to bring this very simple Taco Salad with her despite the fact she is a trained chef. You would think a trained chef would bring something more severe and fancy but nope, Taco Salad. Here is something I can tell you though, this is the best Taco Salad in the universe and if you are a trained chef and you want the masses to eat salad, this is the salad you bring! It is salty, sweet, hearty, and healthy all mixed together and thanks to Beyond Meat I can now make it VEGAN! (Insert personal dance party moves here). So grab this for the next potluck, Meatless Monday, or Taco Tuesday. You won’t be sorry.

Bravado aside here is the recipe. Enjoy!

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Aunty Linda’s Veganized Taco Salad

 

Ingredients:

2 bags frozen Beyond Meat Feisty Crumbles

2 tbs Olive Oil

2 heads of Iceberg Lettuce Shredded

2 tomatoes diced

1 snack size bag of Fritos (2-4 servings like you’d get at a convenience store)

Catalina Dressing (I use Kraft)

 

Cooking:

Heat Oil and crumbles in frying pan until cooked. Set aside

 

Finishing Preparation:

Chop and shred lettuce and place 1/2 in a bowl.

Chop tomatoes and place 1/2 in a bowl.

Add 1/2 of the crumbles to that bowl and mix. Then add remaining crumbles, lettuce, tomatoes, and toss until well combined.

Add Catalina dressing until covered like a Caesar salad.

Crush Fritos and add at the last minute and toss.

Serve immediately.

 

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Happy New Year. Food is Love.

The Hippie Gypsy.

Being Vegan Doesn’t Always Mean I Eat Healthy

Posted by LD in Confessions and Rants of the Vegan Persuasion and tagged with , , , , , , , , , , , , ,

During my pregnancy and the past month or so of holidays, I have had to explain to folks that just because I am vegan does not always mean I am healthy. I still eat macaroni and cheese and french fries and candy. I just eat it prepared in a different way. Now yes, I am much healthier in what I consume because there are much more veggies involved but at the same time I gained weight when I became vegan because before everything I ate made me ill for the most part. The thing is though, cake is still cake. Vegan cake is still fat and sugars and flour. It is just vegan sugars, plant based fats, and organic flour. All of which still hit you right on those hips.

So when I went to the grocery store with my younger step daughter I thought, we need to clean our menu up just a little more. No more white and wheat bread from the store, we need whole grain bread. No more refined white pasta, lets try some new grains that the kids aren’t used to like quinoa and blends of brown rice and amaranth etc. We need to change this up and make more “whole foods” come in. My husband had just complained the week before that he had been on a business trip and was so sick from the garbage food he ate while away that he couldn’t wait to come home. He even asked if we had something to detox him so he could feel better faster. I gave him some Detox tea by Yogi and a salad. I think that should start the healing. The idea though was a profound one, we had adjusted our lifestyle just enough the last 3 years that we couldn’t be an “average” American eating out and having subs anymore. I took a little pride in this but also was kinda shocked that these little changes I had made for myself had truly affected my whole family. Even my Midwestern, meat eating, cheese loving, butter dipping, corn fed husband.

So last night I tried a new vegan product and figured this would be one more step to eating better but still not completely compromising. I tried “Vegg” eqq yolk replacer for cooking (not the baking kind, although I tried that the other day and it worked great on cookies) and tried to make a quiche with broccoli and Daiya Jack cheese. I failed at the recipe miserably and I still am not sure why. I think it was a sign that maybe even this was too processed and rich. It smelled amazing but just would not come together and set. It kept turning to liquid. So I finally gave up after almost 2 hours of baking and made vegan “chicken” and a side of couscous and spinach for the kids and sulked in my room. When I came down 2 hours later the quiche had set while it was on the table! I tried it and it was tasty but I had heartburn straight through this morning from it. So for lunch I made a sandwich with Whole Grain bread some curried chicken salad with Beyond Meat, Just Mayo, Cranberries, and sliced almonds. I have realized that my combo of healthier vegan meat/egg options mixed with whole grains, veggies, fruits, and nuts is what is going to work for our family. The kids love the fake meats and the whole grains so its easy to integrate in veggies they like. I think this will be our “recipe” moving forward this year.

 

So here is to a not so unhealthy 2015 that is filled with good whole food and hope and not so much refinement 🙂

 

Much Love. Food is Love.

The Hippie Gypsy.

So I had a baby. Now I have no time. So I use MANY vegan life hacks (5 recipes included)!

Posted by LD in Beginner Recipes, Meatless Monday Family Dinners, QUICKIES!, Shopping Vegan and tagged with , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

I had a baby a few weeks back. I was very ill before that causing a HUGE lull in my blogging and quite honestly my eating as well. I developed preeclampsia and could barely eat anything or walk, before that I got C-Diff… again no eating mostly doing the opposite of eating. I was the worst pregnant lady ever. If I was glowing it was strictly from swelling and fever. Thank goodness that is over. And let us welcome my vegan baby Solana Bray!

 

Solana

 

That all aside… I am getting back into my kitchen. Cooking when I can. Thinking of new recipes and enjoying my short moments of quiet when they come. The baby is out of the NICU (newborn intensive care unit, she was only 3lbs at birth but look at those cheeks now!) and at home so these moments are rare nowadays and my two stepchildren came to live with us in August. I think it is easy to tell that things have been hectic. So today I wanted to share some of my yummy vegan life hacks that I have been using to get through meal and snack times after work and on the weekends.

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VEGAN HACK RECIPES:

 

Peanut Butter Cookies: Use Betty Crocker Peanut Butter Cookie Mix and then sub out eggs with Egg Replacer. They come out perfect. I also use a silpat instead of cooking them directly on a cookie sheet because they are a little more crumbly. Let them sit for a few minutes before serving or else they fall apart.

 

Cinnamon Rolls: Use Pillsbury Crescent Rolls and don’t separate them at the triangle perforations or buy the dough itself if you can find it. They spread with Earth Balance Buttery Spread and sprinkle with cinnamon, brown sugar, and Penzey’s Vanilla Sugar. Roll up and then cut into 8-10 mini rolls. Bake for about 8-10 minutes until browned. Again, I use a silpat because they get sticky :).

 

Cheese Quesadilla: Grab some tostadas from the Mexican section of your grocery. I prefer Maizada. Top with crumbled Daiya Jalapeno Havarti. Microwave for about 30-45 seconds and top with another tostada and microwave 10 more seconds. Enjoy!

 

Taco Salad: I eat this for lunch almost everyday lately. Chop up 1 head of iceberg lettuce. Add shredded carrots. Toss with Catalina dressing. Then mix in cooked Beyond Meat Feisty Crumbles (I make 2 packages) and crushed Fritos. It will be your favorite lunch, I promise. My step kids adore it as a quick dinner as well!

 

Chocolate Chip Pancakes: 4 cups Bisquick, 3 1/2 cups Silk soy creamer, 1/2 tablespooon of Penzey’s almond extract, 1 cup of Enjoy Life Mini Chocolate Chips. Mix and cook on a skillet sprayed with Pam Canola Oil Spray. These are amazing. As a quick trick sprinkle some Penzey’s Vanilla Sugar on the raw side before you flip it and they are amazing! What a treat! Makes enough for 4-6 hungry people.

 

And there is always this very easily veganized “cronut” recipe to indulge in if these weren’t enough to make your holiday happier!

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Happy Holidays! Much Love! Food is Love!

 

Enjoy!

The Hippie Gypsy.

Vegan Spaghetti and “Beyond Meat (R)” Sauce

Posted by LD in Beginner Recipes, Meatless Monday Family Dinners, QUICKIES! and tagged with , , , , , , , , , , , , , , , , , , , , , , , , , , ,

When I was a kid one of my favorite things was watching my mom make meat sauce. I couldn’t see in the pot but I did get to taste test with pieces of white bread. I think I would eat about a half of a loaf of white Wonder bread by the time my mom was done cooking down the sauce. I would wash it all down with some good ol’ vitamin D “red” milk and a big orangey smile. Now that I am a grown up and a vegan… well… this isn’t on my list of things I can do. But I can try to recreate that taste. The only change to my moms sauce is really the meat. The rest was already vegan. So with that, I began my attempt with the use of the new Beyond Meat Crumbles. The only reason I attempted this recipe is because of these crumbles. They have the right flavor and texture and cook the same as regular hamburger would. This was always a problem with other crumbles; they either dried out or got mushy. Not Beyond Meat! So I was so confident making it I made it for dinner without even testing. Just to let you know… they didn’t let me down it, came out perfecto! I love Beyond Meat so so much. You should too. Also, this recipe is super duper simple and low ingredient. It is virtually error proof! Eat up!

 

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Spaghetti with “Beyond Meat” Sauce

 

  • 1 Extra large can of Crushed Tomatoes
  • 1 Extra Large Can of Tomato Puree
  • 2 mini cans of Tomato Paste
  • 1 package of Beyond Meat Crumbles
  • Olive Oil
  • Kosher Salt
  • Seasoned Salt
  • Dried or Fresh Basil
  • Granulated Garlic

 

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Cooking the Meat!

  1. Add a small amount of olive oil to an extra large sauce pot and when warm toss in Beyond Meat crumbles and a few pinches of kosher salt.
  2. Cook until heated and ready to eat.

 

Making the Sauce!

  1. Add all canned tomato products to meat.
  2. Sprinkle in Granulated Garlic, Basil, and Seasoned salt to taste.
  3. Add a little olive oil if you want now.
  4. Cook down stirring frequently over medium heat until slightly dense. Takes about 30-45 minutes.
  5. Keep the top on to avoid splatter!
  6. Serve over pasta of your choice. I prefer ziti with lines or angel hair. Enjoy!

 

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Food is Love. The Hippie Gypsy.

 

Pregnancy Nausea and Cooking

Posted by LD in Confessions and Rants of the Vegan Persuasion and tagged with , , , , , , , , , , ,

One of the things I have disliked most about being pregnant is the nausea and smell issues. I am completely avoiding the kitchen and the refrigerator and sometimes meals all together. This is probably not the best thing for Baby but it is just what happens. As I am ending the first trimester and beginning my second the nausea and smell issues are waning but the want to head back in the kitchen isn’t quite back. I use to find peace and happiness in my kitchen. At one point I am pretty sure I could have cuddled up next to my stand mixer I loved it so much. But these days the microwave and maybe some boiled water are all I can handle doing. Last night I wanted pancakes so I quickly poured the ingredients in a bowl and mixed them but made my husband cook. I was too exhausted to even think about cooking them and I knew we would end up with pancake bricks not fluffy yummy circles of goodness. So as thing progress I will add more recipes but without me doing too much in the kitchen I apologize for the lull. Please check out the old recipes and start to experiment with some of the great new products out there. Beyond Meat is doing some amazing things and I hear there is a cookbook and there are always recipes worth trying out at Chef Chloe’s website. I will post my vegan spaghetti with meat sauce in the next day or two though. I will slowly be getting back to cooking. It just feels like such a long road there! I will probably post my Bisquick pancakes recipes also since it is a few simple swaps outs. Keep reading! Things will rev up soon. And for all you pregnant Mama’s out there… I started reading Alicia’s new book “The Kind Mama”. I will have a review on that coming up too! Until then remember… food is love.

 

The Hippie Gypsy.

Vegan Thanksgiving Leftover Sandwich

Posted by LD in Uncategorized and tagged with , , , , , , , , , , , , , , , , , , , , , , ,

So I know we are far far from Thanksgiving. But that is when my baby is due and that was on my mind when I was cleaning out my freezer and saw a huge bag of cranberries. In Massachusetts we are known for our cranberries and can pretty much acquire them year round. So I decided to make some cranberry sauce and that way I could cook down the cranberries and get them out of the freezer. I added 1 cup of sugar for every 12 ounces and then a splash of water. Nothing fancy. As I was cooking them I realized I also had stuffing leftover and thought…. THANKSGIVING SANDWICH!

When I was a kid, my father never ever ate leftovers. He hated leftovers. I did not, I figured free food and dragged them back to college as I got older. However, my Dad was always okay with Thanksgiving dinner leftovers in which we made leftover thanksgiving food sandwiches. Turkey, gravy, cranberry sauce, stuffing, potatoes, whatever you had and boom it went into a big open sandwich. So when I realized I had ingredients I thought if I make a chicken salad with Beyond Meat I will have one heck of a Thanksgiving Sandwich! So I did and my husband ate two of these sandwiches so you know they are good! Enjoy!

 

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Chicken-less Salad Ingredients:

1 container of Beyond Meat Lightly Seasoned Strips (diced)

1/4 cup Just Mayo

Seasoned Salt (to Taste)

 

Cranberry Sauce Ingredients:

12oz cranberries fresh

1cup sugar

Splash of water

 

Stuffing Ingredients:

1 box Stove Top Stuffing (savory not chicken or turkey)

Water (per instructions)

Earth Balance Original (per instructions)

 

-Sliced Sandwich Bread

 

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Making it!

Make stuffing in microwave (3mins)

Cranberry sauce: Combine all ingredients in a pot over medium heat until well combined and the cranberries pop and sugar dissolves. Continue mixing until sauce becomes less whole cranberry and more jellied. Take off heat and cool.

Chickenless Salad: Dice Beyond Meat strips and then toss with mayo and seasoned salt.

Top bread with cranberry sauce, chicken salad, and stuffing. Enjoy!

 

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Food is Love. The Hippie Gypsy.

Veganized Hamburger Green Bean Casserole aka Hamburger Pie aka “Mush” over Mashed Potatoes

Posted by LD in Beginner Recipes, Meatless Monday Family Dinners, QUICKIES! and tagged with , , , , , , , , , , , , , , , , , , , , , , , , , ,

When I was a little kid my mom would always make a dish we endearingly called “Mush”. It was ground hamburger with green beans and milky tomato soup poured over mashed potatoes. It was one of my favorite meals. It doesn’t sound great but honestly it is borderline amazing. The soup gets thick and creamy and gives the mixture a gravy/meaty tomato sauce/chili like texture. But once it is poured over mashed potatoes… heaven. I can’t explain it but to say it is simple and wonderful and now that Beyond Meat makes meaty crumbles that actually taste like ground meat. I can make it again!

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My Mom’s Recipe for Mush (Veganized)

  • 1-2 bags of Beyond Meat Beefy Crumbles
  • 2 tbsp olive oil
  • Seasoned salt
  • 1 can of green beans (drained)
  • 1 can Campbell’s Tomato Soup
  • 1 canful of Soy Milk (poured into the soup can)
  • Mashed Potatoes ( I used the dehydrated kind for this recipe with earth balance and soy milk)

 

COOK!

  1. In a large skillet heat oil and crumbles until warm and cooked through about 10 minutes (see bag label).
  2. Once cooked add soup and then one soup can worth of soy milk.
  3. Use a few sprinkles of seasoned salt to  season to taste.
  4. Add green beans last.
  5. Cook until the soup has cooked down to a thicker consistency like chili.
  6. Serve hot over mashed potatoes with a dab of earth balance butter.
  7. Enjoy!

 

Tip(s): If you add too much soup or milk and don’t have enough meat to thicken the sauce, add bulger wheat to absorb some of the liquid. It adds a meaty chew and will not talk away from flavor. it only needs about 15 minutes to soften also!

 

Serves 4.

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Food is Love.

The Hippie Gypsy.

Beyond Meat Grand Prize GIVEAWAY Winner is JOHN RIFE. @Jrgoblue32

Posted by LD in Shopping Vegan and tagged with , , , , ,

I have to say that I was incredibly impressed and overwhelmed by the entries. You wrote me in emails, private messages, Facebook, blog, comments, twitter, you name it. I heard amazing stories and delicious recipes. I read every single one. I even had to ask my family for help narrowing down my choices. So with that I expanded the winners prizes. The grand prize is still as advertised but I added a few more ” runners up”. They will get the prize listed next to their name. If you won I will try to directly contact you but please email me your address so I can mail you your prize ASAP. I will not give out this info or sell it. Because I don’t have a reason to or know how anyway… but also because I trust my fans and want you to trust me too! So with that here are the winners:

Grand Prize: JOHN RIFE. @Jrgoblue32
1st Runner Up: ANDY JAMES. Prize is one free package of beyond meat, a $1 off coupon, and a guest blog recipe spot.
2nd Runner Up: RODRIGO DIAZ LINUX. Prize is one free package of beyond meat and a $1 off coupon.
3rd Runner Up: KALEIGH MCGUIRE Prize is a $1 off coupon for Beyond Meat.

You are all amazing and I hope you can help inspire more people to love veg options and cook each other amazing food. I am so blessed to have you as fans!

Food is love.
The Hippie Gypsy.

Vegan Chicken and Rice with a Savory, Creamy, Sage Pumpkin Sauce

Posted by LD in Beginner Recipes, Holiday Recipes, Meatless Monday Family Dinners, QUICKIES! and tagged with , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

When you are a kid in any part of the world it seems like “chicken and rice” is a staple type of food. How those components are dressed is different depending on time of year, climate, and culture but all those aside we can all agree we kinda love the simplicity of this dish. It is fall and I had a few friends show up unexpectedly at my house last night. I literally had NO idea they were coming with their two kids and fairly large German shepherd – coyote mix (Ryder) who is my tiny 9 lb rat terrier – chihuahua mix’s (Lola) best friend (I know it’s odd but adorable. Pics of Lola are posted below). That being said I had to make up food in a snap for an all omnivore crowd with one child that is citrus and citric acid intolerant. That means no tomatoes or lemon or orange or lime. Which, oddly, I use quite a bit. So I figured a nice chicken and rice dish with a pumpkin cream sauce sounded easy enough. I grabbed my steamer and away we went. I steamed Rice Select Royal Blend with Red Quinoa on the brown rice setting of my steamer/rice cooker with water salt and earth balance per the cartons instructions and then went off to make my pumpkin sauce.

The upside? They brought a raw vegan pumpkin pie that was sooo delicious. Thanks guys!

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(Lola and Ryder having dinner at Ryder’s house a few months ago)

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Chicken with a Creamy Sage Pumpkin Sauce

Ingredients:

  • 1 Container Beyond Meat Chicken-less Strips (lightly salted)
  • 1 can Pumpkin
  • 2 tbsp dehydrated onion
  • 1-2 tbsp Salt
  • 2 pinches Ground Pepper
  • 4 tbsp ground sage
  • 1-2 tsp Thyme
  • 2 tbsp granulated garlic
  • 1/2 cup Daiya Mozzarella
  • 1/4 – 1/2 cup Nutritional Yeast
  • 1/2 cup Soy Creamer
  • 1/4 cup Pacific Natural Foods Hazelnut Milk

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Cook:

  1. Place medium to large sauce pan over medium heat.
  2. Add all ingredients to sauce pan except chicken.
  3. Dice chicken set aside.
  4. Stir ingredients until mozzarella melts into the sauce.
  5. Add chicken. Simmer covered for 15 minutes.
  6. Serve over or beside rice.
  7. Garnish with parsley and unsalted raw chopped pecans.

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Serves: 6.

WW Points for Chicken and Sauce: 4

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Food is Love.

The Hippie Gypsy

PHOTO of MY DOG LOLA with my Husband and I:

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