Tag Archives: vegetarian

Mool {Vegan Beer Baked Beans} and Hasperat {Spicy Pepper Vegan Pinwheels} – Another “Star Trek: First Contact” Party!

6 Apr

Yesterday, we celebrated another First Contact Day! Yep, it’s that time of year again, when we observe the future meeting between humans and the alien race from Vulcan. April 5, 2063 draws ever closer, which of course required another party. Check out this post if you have no idea what I’m talking about – it’s a Star Trek thing 🙂

Chris did a fabulous job setting the apartment to Red Alert; the Tribbles were multiplying out of control; Trek trivia was being thrown about throughout the night; food and drink were enjoyed by all.

We began by watching the two-part The Next Generation two-episode story “All Good Things,” which was a nice way to kick off what was to come of encounters with the Borg. Spoiler: Resistance is Futile!

Mool {Vegan Beer Baked Beans} and Hasperat {Spicy Pepper Vegan Pinwheels} - Another "Star Trek: First Contact" Party! | xtinaluvspink.wordpress.com

Picard becomes a Borg and green shots reverse our polarity.

After settling into our seats on the Bridge, we turned on the movie Star Trek: First Contact. Collectively (no, not the Borg Collective), I think we had the movie memorized by now! This was, after all, our 4th annual First Contact Day party.

Aside from actually buying a replicator to make food for the party, we did an excellent job embodying all that is Star Trek for some eats and treats.

Of course the Tribbles made an appearance, in the form of paleo coconut macaroons!

Mool {Vegan Beer Baked Beans} and Hasperat {Spicy Pepper Vegan Pinwheels} - Another "Star Trek: First Contact" Party! | xtinaluvspink.wordpress.com

Tribble Coconut Macaroons – I think Kirk would have preferred these to the actual Tribbles!

Odo’s baked Bruschetta was a popular snack. Picard’s cheese board delighted all. Isolinear chips & dip were nice to nibble on. Polarity-Reversing Gravity Bombs were sure to knock us back a lightyear or two. Alvinian Melons provided a fruity side, along with some Vulcan vegetables.

Science and Engineering cupcakes brought some sweetness to our away missions (you’ll notice the red shirts were mysteriously gone…). I made these paleo chocolate cupcakes, which are gluten- and dairy-free, and topped them with mint and orange versions of the frosting from last year’s Cellular Peptide cake!

Mool {Vegan Beer Baked Beans} and Hasperat {Spicy Pepper Vegan Pinwheels} - Another "Star Trek: First Contact" Party! | xtinaluvspink.wordpress.com

Science & Engineering cupcakes!

Bajoran Hasperat gave us something spicy to enjoy. Traditionally, “it was made using a specially prepared brine, which if made correctly would cause the eyes to water and sear the tongue.” However, in an effort so spare our eyes and tongues, I simply made pinwheels using low carb tortillas, plain vegan cream cheese, hot sauce and sweet red peppers. Details below!

Mool {Vegan Beer Baked Beans} and Hasperat {Spicy Pepper Vegan Pinwheels} - Another "Star Trek: First Contact" Party! | xtinaluvspink.wordpress.com

Bajoran Hasperat makes a delicious pinwheel appetizer!

Finally, I made “Mool,” which is essentially a pot of baked beans, but way better! This is a slow cooker recipe, which makes it perfect for chilly days or busy parties. These beans are vegan, with no added fat. Oh, and they’re made with a bottle of beer, so you know it’s gonna be good 🙂 See below for the recipe!

Mool {Vegan Beer Baked Beans} and Hasperat {Spicy Pepper Vegan Pinwheels} - Another "Star Trek: First Contact" Party! | xtinaluvspink.wordpress.com

These beer baked beans are great no matter the occasion!

Hasperat {Spicy Pepper Vegan Pinwheels}, adapted from the Star Trek Cookbook

Makes 24 Pinwheels

  • 6 8″ low carb tortillas
  • 6 tbsp plain vegan cream cheese
  • 6 sweet twister peppers
  • 6 tsp hot sauce (more or less, to your liking)

Cut the tops and tips off of the peppers. Remove seeds and slice them thinly, lengthwise.

Spread one tablespoon of cream cheese onto a tortilla. In a line down the middle, drizzle/spread a teaspoon of hot sauce. Lay one pepper’s worth of slices onto the tortilla and roll it up tightly, as you would sushi. Slice off the ends of the rolled tortilla, then cut each tortilla into 4 equal pinwheels.

Repeat with remaining tortillas. Serve with toothpicks on the side. You’ll notice that I made half of mine “mild” – I left off the hot sauce because not all of our guests like spicy foods.

Mool {Vegan Beer Baked Beans}, adapted from the Star Trek Cookbook

Serves 6-8

  • 1 lb dried Navy beans
  • Water to cover, plus about 2 cups to add halfway through
  • 1 bottle beer (such as a Maple Scotch ale)
  • ¼ C molasses
  • 2 tbsp German mustard
  • 2 tbsp Worchestershire sauce
  • 1 small onion, diced
  • Sea salt and black pepper, to taste

Combine all ingredients, except* the two extra cups of water, into your crockpot. Turn it on high and let cook for 8-10 hours.

About half way through, add the extra water and stir. This is necessary so your beans don’t burn, and they become cooked through.

*If you will be gone for the duration of cooking time, just add the extra water at the beginning with everything else.

Spicy One-Pot Southwestern Pasta

30 Mar

One-pot dishes have clearly taken off recently. What’s not to love about healthy meals cooked in one pot (with usually just one cutting board and one knife for prep), that are ready in a half hour from start to finish?

Spicy One-Pot Southwestern Pasta | xtinaluvspink.wordpress.com

Not all meals need to be multi-part gourmet dinners that are composed of five dishes! This one-pot pasta is too easy – whole wheat pasta joins a pot of water with black beans, bell pepper, onion, celery, and seasonings for a protein- and fiber-packed dish that’s perfect for busy weeknights or after a workout. Kick up the spice factor by stirring in some hot sauce before serving!

Spicy One-Pot Southwestern Pasta

Serves 4

  • 2 C water
  • 8 oz whole wheat pasta, such as penne, macaroni or shells
  • 1 can or 1.5 C black beans, rinsed and drained
  • 1 red bell pepper, diced
  • 1 onion, diced
  • 3 stalks celery, diced
  • 1/2 tbsp cumin
  • 1/2 tbsp coriander
  • 1/2 tbsp paprika
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp dried minced garlic, or 2 cloves, minced
  • 1 tbsp dried parsley
  • 2 tbsp hot sauce
  • Shredded cheddar, option, to serve

Place all ingredients in a large pot. Cover and bring to a boil.

Once boiling, remove lid and let cook about 8-10 minutes, until most of the liquid is absorbed/evaporated.

Stir in the hot sauce and serve into bowls. Sprinkle with shredded cheddar cheese, if desired.

Vegetarian Cheeseburger Couscous with Roasted Vegetables, and Bourbon Trail Shenanigans

21 Mar

We finally took another trip, and this time, it was centered around bourbon! Yep – Chris and I drove down to Kentucky with our friends, Matt and Ashley, and met up with another couple, Barry and Stacey. We spent four glorious days visiting distilleries, learning about the history and creation of bourbon, and of course: sampling a wide variety of delicious bourbons! We ate good food, drove around Kentucky, and laughed way too much.

Vegetarian Cheeseburger Couscous with Roasted Vegetables, and Bourbon Trail Shenanigans | xtinaluvspink.wordpress.com

Lunch stop on the way to Kentucky at Milktooth in Indianapolis. Mango Michelada, strawberry-kumquat poptart, and a savory Dutch baby pancake with roasted broccoli, hazelnuts, aged cheddar, micro greens, and fennel.

Vegetarian Cheeseburger Couscous with Roasted Vegetables, and Bourbon Trail Shenanigans | xtinaluvspink.wordpress.com

Bourbon flights!

Vegetarian Cheeseburger Couscous with Roasted Vegetables, and Bourbon Trail Shenanigans | xtinaluvspink.wordpress.com

The crew at Buffalo Trace – definitely the best tour and experience!

Vegetarian Cheeseburger Couscous with Roasted Vegetables, and Bourbon Trail Shenanigans | xtinaluvspink.wordpress.com

Kissing a barrel of what will someday turn into Eagle Rare – my favorite bourbon, aged 10 years!

After four distillery tours and several bourbon bars, I have expanded my palate for bourbon: something I have only been interested in for a year or so now (thanks to Chris!).

Vegetarian Cheeseburger Couscous with Roasted Vegetables, and Bourbon Trail Shenanigans | xtinaluvspink.wordpress.com

Maker’s Mark has beautiful rolling hills!

Vegetarian Cheeseburger Couscous with Roasted Vegetables, and Bourbon Trail Shenanigans | xtinaluvspink.wordpress.com

Makers Mark also has fantastic artwork and bourbon!

Unfortunately, the trip had to end and we were on our way back home on Sunday in no time. The 6.5 hour drive wasn’t too bad, and we stopped for lunch in Lafayette, IN (nothing to write home about). But that meant that we’d be home for dinner…after four days away and a rather barren fridge.

Vegetarian Cheeseburger Couscous with Roasted Vegetables, and Bourbon Trail Shenanigans | xtinaluvspink.wordpress.com

Bulleit Experience @ Stitzel-Weller Distillery

Luckily, the monthly Recipe Redux challenge asked us to develop a recipe made with at least three ingredients that we had on hand, with the intent to do a little “spring cleaning” of the kitchen. How perfect, given our current situation after several days away!

Vegetarian Cheeseburger Couscous with Roasted Vegetables, and Bourbon Trail Shenanigans | xtinaluvspink.wordpress.com

As a Wisconsinite, I always have cheese on hand; usually several types of cheeses at any given point have residence in our fridge. Upon returning home, there were full blocks of herbed Havarti and aged cheddar, a half bag of shredded cheddar, and a half tub of whipped cream cheese (Chris’s favorite). What’s more, there were a few fresh vegetables leftover from the week prior, begging to be cooked into a tasty dish.

Finally, I always keep a variety of grains stocked in the pantry. It had been a while since I cooked couscous, so it seemed the best choice in the effort to spring clean the pantry. Add in a high-protein beefless ground, and I have a dinner that’s healthy, vegetarian, and uses up quite a few ingredients!

Vegetarian Cheeseburger Couscous with Roasted Vegetables

Serves 4

  • 1 C frozen green peas
  • 1 C frozen corn
  • 2 red or orange bell peppers, diced
  • 6 stalks celery, diced
  • olive oil and black pepper, to roast
  • 2 tbsp olive oil
  • 1.5 C vegetable stock
  • 1 C medium-grain couscous
  • 2 C beefless ground or other ground meat-free product
  • 4 oz herbed Havarti cheese, diced

Preheat oven to 400. Line a rimmed baking sheet with foil and spray with PAM. In a single layer, place all the veggies on the sheet. Drizzle with olive oil and season with black pepper. Roast for 23 minutes at 400.

Meanwhile, heat olive oil and vegetable stock in a pot. Bring to a boil, then remove from heat and stir in the couscous. Cover and set aside for six minutes.

Heat the beefless ground in a microwave-safe bowl for two minutes.

Once the couscous is done, stir in the diced cheese and heated beefless ground. Cover with the lid and let sit until the vegetables are done roasting.
Vegetarian Cheeseburger Couscous with Roasted Vegetables, and Bourbon Trail Shenanigans | xtinaluvspink.wordpress.com
To serve, spoon the couscous mixture onto plates or bowls, and top with the roasted vegetables. Enjoy hot!
Vegetarian Cheeseburger Couscous with Roasted Vegetables, and Bourbon Trail Shenanigans | xtinaluvspink.wordpress.com

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Cheesy BBQ Tempeh Pita Pockets

7 Mar

I received free samples of Toufayan Pita mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Toufayan Bakeries and am eligible to win prizes associated with the contest. I was not compensated for my time.

Bring the BBQ indoors, and into winter, with these cheesy BBQ tempeh pita pockets! This quick weeknight meal will satisfy everyone, and evoke flavors of warm summer evenings.

Cheesy BBQ Tempeh Pita Pockets | xtinaluvspink.wordpress.com

Toufayan Pita pockets are a great way to bring the sticky mess of BBQ inside – simply roast everything together in the oven, melt some cheese into halved pita pockets, and stuff with the sweet and savory BBQ goodness.

I used Organic Sprouted Whole Wheat pita pockets for this recipe, to add an earthiness to the BBQ flavors. If you’re looking for something simple, delicious and healthy for a dinner that the whole family will love, this is the solution!

What’s better is that Toufayan Bakeries is a family-owned bakery that makes more than 100 delicious products available across the nation. It is the largest Pita company in the U.S.! Toufayan Bakeries uses old-world recipes with only top quality, wholesome ingredients, making Pita that are naturally cholesterol free and trans fat free.

Cheesy BBQ Tempeh Pita Pockets

Serves 4

  • 1 block tempeh
  • 1 onion, diced
  • 1 bell pepper, diced
  • 1/2 pint cherry tomatoes, halved
  • 1/2 C prepared BBQ sauce – I used Stubb’s
  • 1 tbsp olive oil
  • dash of sea salt
  • 4 Toufayan Sprouted Grain Pita breads, halved into two pockets
  • 4 oz gouda, thinly sliced (use vegan cheese if desired)
  • Hot sauce, to serve – optional

Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper and spray with PAM; set aside.

Slice the tempeh into two thin squares. Then cube into bite-sized pieces. Toss this with the diced veggies and halved tomatoes. Stir in the BBQ sauce, oil and sea salt; coat completely. Spread in a single layer on the prepared baking sheet. Roast for 25 minutes, stirring halfway through.

Cheesy BBQ Tempeh Pita Pockets | xtinaluvspink.wordpress.com

In the meantime, halve the pita breads and fill each half with a layer of cheese slices. Place on another lined baking sheet and heat through in the oven for a few minutes – long enough to warm the bread and begin melting the cheese.

Remove both baking sheets. Transfer pita breads to four plates. Use a spoon to fill each pita half with the BBQ tempeh mixture. Top with hot sauce if desired. Serve and enjoy hot!

Cheesy BBQ Tempeh Pita Pockets | xtinaluvspink.wordpress.com

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Vegetarian Cheeseburger Stuffed Peppers

20 Feb

How was your weekend? Ours was packed – Chris and I had date night on Friday at Odd Duck, one of our favorite restaurants in Milwaukee. The food was amazing, and the dessert was even better! We checked out two new breweries afterward for some tasty beer to cap off the night. Saturday was full of fitness and more beer – it’s unseasonably gorgeous outside (61 degrees in February in Wisconsin is unheard of), so I went for a run, followed by yoga at another local brewery, and a walk around the neighborhood with Chris. At night, we poured beer at Food & Froth, a beer festival/fundraiser for the Milwaukee Public Museum. So, all the housework and my long run was left for Sunday.

Vegetarian Cheeseburger Stuffed Peppers | xtinaluvspink.wordpress.com

Left: Date night with Chris, including an amazing flourless chocolate cake with peanut butter mousse. Right: pouring beer at Food & Froth at the public museum – got to hang out with the Eskimos!

I’ve finally jumped on the Sunday food prep bandwagon. I’m not sure what’s taken me so long, as the routine of cooking and baking a bunch of food on the weekend is actually quite relaxing. It’s also satisfying to know that most of the week’s meals are ready to go.

Vegetarian Cheeseburger Stuffed Peppers | xtinaluvspink.wordpress.com

But you can’t forget a delicious Sunday dinner! Craving something naughty, but wanting something nutritious, I combined the best of both worlds. The flavors of a cheeseburger are packed into these stuffed bell peppers. Traditional stuffed peppers are made with rice, but to reduce the carbs and increase the veggie intake, I replaced rice with shredded zucchini and carrot. You can’t tell the difference and it is SO much better for you! You can’t forget the cheese, and these peppers use two kinds for a delicious meal you can feel good about. It’s high protein, low carb, vegetarian and gluten free; make this vegan with dairy-free cheese!

Vegetarian Cheeseburger Stuffed Peppers, adapted from Skinny Kitchen

Serves 4

  • 4 bell peppers, washed, tops sliced off and ribs removed – I used a variety of colors, but use whatever you prefer!
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 1 zucchini, shredded
  • 2 medium carrots, peeled and shredded
  • 10 oz Beefless Ground – tempeh would work if you crumble it up
  • 2 tbsp Worcestershire Sauce
  • 2 tbsp ketchup – such as True Made Foods, whose condiments are made with all veggies!
  • 1 tbsp mustard – any kind works – I used beer mustard
  • 1/3 C Bloody Mary mix or tomato juice
  • Freshly ground black pepper, to taste
  • 3/4 C shredded mozzarella
  • 3 oz shredded aged cheddar – I prefer 5-year aged

Preheat oven to 400 degrees.

Wash the bell peppers and slice off the tops. Clean out the seeds and ribs. You may need to also slice just a bit off the bottom of the peppers, if they don’t stand up on their own. Place them in an 8×8″ or 9×9″ baking dish; set aside.

Vegetarian Cheeseburger Stuffed Peppers | xtinaluvspink.wordpress.com

In a cast iron skillet, heat olive oil and saute the onion with the shredded zucchini and carrot. Cook until everything is nicely browned and the water has cooked out from the veggies. Add the Beefless Ground and cook another 5 minutes, to brown.

Stir in the Worcestershire sauce, ketchup, mustard and Bloody Mary mix. Then, mix in the mozzarella.

Use a spoon to pack the cheeseburger mixture into each pepper. Pat down the filling and top each pepper with shredded cheddar cheese.

Carefully pour a cup of water into the base of the baking dish. Sounds weird, but this will help steam the peppers so they’re nice and tender! Bake at 400 for 40 minutes.

Gently remove the baking dish from the oven and use tongs to serve. These taste amazing with beer-soaked oven fries, which can conveniently bake at the exact same time!

Confessions of a Mother Runner

I’m linking up with Confessions of a Mother Runner and A Whisk and Two Wands for #MeatlessMonday!

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