To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
~
All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
~
So – this weekend, I entered a Chili Cook-off! There were only two vegan entries of the 14 adults competing & it was meat chilis that won the chili titles but I won for best presentation. Check it out!
Click the image below to watch this on my Youtube channel.
It was a lot of fun & it raised money for the Downtown Women’s Shelter. Kids competed, too!
Homemade Chili Powder
2 TBS smoked paprika
2 tsp oregano
2 tsp ground cumin
2 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne pepper
Mix & store in a jar.
Cirque Du Macabre Vegan Chili
Serves a fuckton!
INGREDIENTS
1 TBS olive oil
2 each – Anaheim, Pasilla & Jalapeno peppers (I used 3 large jalapeno peppers)
2 small sweet potatoes – peeled & cubed
3 ears of unshucked corn or 2 (15 oz) cans of corn kernels
2 celery stalks – chopped
1 large onion (I used 1/2 white & 1/2 sweet onions) – diced
2 red bell peppers
1 TBS chili powder (recipe for homemade is above)
28oz can crushed or diced tomatoes (I used San Marzano)
2 TBS hoisin or BBQ sauce
2 TBS chipotle in adobo – minced
2 TBS vegan bouillon (I used vegan beef bouillon)
1 (4oz) can hot diced jalapenos (optional)
1 (4oz) can mild diced chilis
5 (15oz) cans of beans (I used a mixture of chili beans, light red kidney beans & black beans)
3 lbs vegan ground beef
8-10 large vegan sausages (Beyond Meat are the best)
I charred all the peppers (Anaheim, Pasilla, red bell & jalapeno) on a grill until the skins were black. I did the same with the corn. I put the peppers in a closed container to cool & then peeled & seeded them under cold water. I shucked the corn. You need not roast the peppers & corn but it adds a lovely smokiness. Cool & chop. Cut the grilled corn from the cobs.
I cooked the sausages on an outdoor grill. Cook yours as you please. Cool & chop.
Heat the olive oil in an Instant Pot or on the stove. Saute the onions & celery until soft. Add the chili powder & saute a minute. Add the ground beef & brown it.
If using a slow cooker, transfer the meat from the stove to it.
Now – add everything else or as much as fits in your slow cooker of Instant pot (minding the maximum capacity line). If it all cannot fit – leave out a few cans of beans.
Slow cooker – cook on high for 4 hours. Add remaining beans – if they fit – & heat through.
Instant Pot – pressure cook for 45 minutes. Add any beans you have left & stir to heat them through.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or just print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
To watch the video – click the image above.
There are about an infinity of ingredients in this stew – most of which can be eliminated without a negative impact on this dish. I happened to have all but mushrooms, an onion & carrots on hand. If you are missing an ingredient or two (or three) – I think you will still like the results.
I used those vegetarian bouillon cubes above but I am going to stop buying them. They contain palm oil & an obscene sodium content so – I will be moving on to Better Than Bouillon, when my supply of these runs out.
I served my stew over mashed cauliflower. When I was done eating – I mixed the leftover mashed cauliflower directly into the stew. This had the effect of making it seem thicker & denser – but it is just cauliflower – so it actually lightens the dish up.
**NOTE – I made this in a slow cooker (on high) while I hiked. It was pretty much done when I returned 2 1/2 hours later. You could make this just as easily stove top – maybe in less time. Just bring to a boil & simmer until the veggies are cooked. To thicken it – return it to a boil. Whisk 1/4 cup cornstarch into some hot water & add to the boiling stew. It should thicken nicely. If not – do it again. Add water if it gets too thick.
Hearty Vegan Beef & Vegetable Stew for the Slow Cooker
Serves 6 or more
INGREDIENTS (VERY flexible – both in what you use & quantity)
1 TBS Kitchen Bouquet (seasoning available in the spice aisle or near gravy ingredients)
Few squirts Maggi (seasoning available in the spice aisle or near gravy ingredients)
1 tsp smoked (or regular) paprika
2 bay leaves
6 whole coves
1 tsp agave nectar (or sugar)
1/4 cup chopped parsley
1/4 cup nutritional yeast (optional)
1/4 cup corn starch (or more)
S&P
DIRECTIONS
I really prefer slow cooker recipes that require ZERO prep. Recipes where you just dump the shit into the cooker & go away. But – I really wanted a stew-like flavor here so – I thought cooking the onions & bringing their flavor – & the flavor of the sauteed mushrooms were important. Also – browning the steak cubes assists in the visual presentation. You could certainly just dump it all in & would probably be just as happy with the result. Your call.
So – heat 2 TBS or so of oil & saute the onions & the beef cubes. When the onions start to brown. Add the garlic & saute one minute. Add the wine (or stock) and quickly deglaze the pan. Put this into the slow cooker.
In the same pan, add another TBS or so of oil & saute the mushrooms until they begin to sear. Deglaze the pan with a tiny bit of water & add the mushrooms to the slow cooker.
If you are going stove top – do the steps above & then put those things & the rest of the ingredients (EXCEPT THE CORNSTARCH) into a huge stock pot, bring to a boil & simmer until the vegetables are tender – not more than 1/2 hour. To thicken it – return it to a boil. Whisk 1/4 cup cornstarch into some hot water & add to the boiling stew. It should thicken nicely. If not – do it again. Add water if it gets too thick. Season with S&P.
If you are slow cooking it – dump the rest of the ingredients (EXCEPT THE CORNSTARCH) into the slow cooker & leave it covered & on high for 3 hours or so. To thicken it – remove the lid. Whisk 1/4 cup cornstarch into some hot water & add to the boiling stew. It should thicken nicely. If not – do it again. Leave the top off until it thickens. Add water if it gets too thick. Season with S&P.
If you have am Instant Pot or pressure cooker – Cook for 15 minutes.
Serve over rice or mashed potatoes or – as I did – over mashed cauliflower. When I was done eating – I mixed the leftover mashed cauliflower directly into the stew. This had the effect of making it seem thicker & denser – but it is just cauliflower – so it actually lightens the dish up.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
~
All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
~
2 images above courtesy of Beyond Meat.
Click the image above to watch the video.
Vegan Beyond Sausage & Lentil stew
Serves 4 very well
INGREDIENTS
6-12 Beyond Sausages or your favorite vegan sausage
1 lb cooked lentils
1 medium onion – diced
1-8 garlic cloves (to taste) – minced
4 carrots – sliced
4 celery stalks – chopped
1 parsnip – chopped
1 sweet potato – cubed
1-2 jalapenos – diced
1 lemon
1 (14 oz) can fire-roasted diced tomatoes
1 cup salsa (optional)
4 cups stock
1 TBS mild harissa (optional)
1-2 TBS olive oil
2 tsp ground cumin
1 TBS sweet paprika
1 TBS cayenne (or less if you are intolerant of spicy foods)
S&P to taste
DIRECTIONS
Cook the lentils & set aside.
Heat the olive oil in a large stock pot & saute the onions & celery until soft.
Add the garlic & saute one minute. Add the can of tomatoes. Combine.
Add the salsa, harissa, cumin, paprika, cayenne & the juice of the lemon & combine.
Add the carrots, parsnip, sweet potato & jalapeno & 4 cups of stock.
Bring to a boil. Lower heat & simmer for about 10 minutes or until all the vegetables are tender. Stir in the cooked lentils & season to taste with S&P.
Cook the sausages & serve either sliced or whole. You can stir the sausage into the stew or serve it on the side to add as garnish to the stew.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
Click the image below to watch the video for this recipe.
This chicken & broccoli comes together faster than the rice – so – if you have warm, cooked rice ready – you can serve this in ten minutes. None of the ingredients are particularly exotic but it is GENUINELY spicy. I like a lot of heat & this took it to my limit – so – if you are more timid in the spice department – cut the spicy things way back or drop them completely. I used – as always – Beyond Meat brand vegan chicken because it is absolutely the best on the market. It comes in 9 or 12 ounce packages.
1-5 dry red chilies – halved & seeded (VERY optional as these are VERY spicy – and if you use hem – do not chew & swallow them – but pick them out when you eat)
1/2 cup vegan hoisin sauce
1-2 TBS sriracha sauce
1-3 tsp crushed garlic (I used jarred)
1 TBS ginger (I used jarred)
Broccoli for 2 – fresh or frozen
Salted peanuts
Sliced scallions as garnish
Cooked rice for 2
DIRECTIONS
Cook the rice. If you are using fresh broccoli – steam it a few minutes until it is done to your taste & set aside. If using frozen – cook it according to directions & set aside
Heat 1 TBS olive oil in a pan. Saute the jalapeno & red chili – if using them. When the jalapeno is softens (a few minutes) – add the garlic & ginger & saute 1 minute. Add the hoisin & sriracha and the chicken & heat the chicken through.
Assemble the bowls with the rice, broccoli & chicken & garnish with peanuts & scallions.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
I am reposting this from last month because I have a flashy new video for it! Check it out!
If you follow my blog at all – you know I adore Beyond Meat products – especially their chicken strips. I have posted many recipes using their products – loads of which can be accessed HERE. The chicken strips are especially effective in Asian-inspired dishes – and COLD chicken salad-style dishes. Here are a few pretty pics or recipes using Beyond Meat products
They have long had two styles of burger – a slider & a regular patty – seen above. They are GREAT! They would make any person ready to experience a meatless burger very happy. But – the revolutionary thing about their newest burger is that it can create the same level of satisfaction but in those expecting a REAL BEEF burger! Seriously! They are sold at these Whole Foods stores and at certain Veggie Grills. They were meant to be sold in the cold cases next to real ground beef but I had to ask to find them in Sherman Oaks – because they were in the freezer. But they are truly an exciting development. The color & texture when raw is exactly right. Take a look!
There it is grilling on my stove. Actually – these photos represent my lunch yesterday & today – hence the variations in my assembly. I cooked the one yesterday a tad longer (the one with no tomato). I cut it short today because I set off my smoke detector. The ONLY complaint I might whisper – if pressed – is that they kinda smell too much like real beef when cooking. I have not had a real hamburger since the eighties & the smell of cooking ground beef has never invaded my home. To my desensitized senses – it really seemed like a real burger cooking. But – it wasn’t! Otherwise – I could never have eaten it so red! I have not tried to cook one through (beyond heating it through) in an effort to showcase the real beef visuals. And – the aroma sells the realness in such a next level way. At any rate – these guys are INSANE! You could make meatballs or meatloaf of other ground beef recipes that call for a ground beef that is more pliable than the beefy crumbles. If you are a vegan/vegetarian with a meat-eater at your table – maybe try sneaking them one of these – with the appropriate toppings – and see if they even notice that they are not eating meat. These Beyond Burgers are a complete & total game-changer in the world of meat alternatives. I cannot sing their praises with more enthusiasm. Treat yourself!!!
Serving Size 1 Patty, 4 oz (113g)
Servings Per Container: 2
Amount Per Serving
Calories 290
Calories from fat 190
% Daily Value*
Total Fat 22g
34%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 0mg
0%
Sodium 450mg
19%
Total Carbohydrate 6g
2%
Dietary Fiber 3g
12%
Sugars 0g
Protein 20g
32%
Vitamin A
0%
•
Vitamin C
90%
Calcium
10%
•
Iron
25%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs
FAQs
WHAT’S THE BEYOND BURGER™
The Beyond Burger™ is the world’s first plant-based burger that looks, cooks, and tastes like a fresh beef burger, and it’s coming to the refrigerated meat section of a store near you. It has all the juicy, meat deliciousness of a traditional burger, but comes with the upsides of a plant-based meal. The Beyond Burger™ packs 20 g of plant-based protein and has no GMOs, soy or gluten.
I WANT A BEYOND BURGER™! WHERE CAN I GET ONE?
For now, Whole Foods Boulder (Pearl Street Store). The Beyond Burger™ is in soft launch, with distribution planned for select Whole Foods stores. Our goal is expanded availability over the summer. Please sign up for our newsletter for updates on expansion plans.
HOW IS THE BEYOND BURGER DIFFERENT THAN THE BEAST?
The Beyond Burger™ is a ready-to-cook “raw” patty that looks, cooks, and tastes like a fresh beef burger, and it will be sold in the meat section of the store. The Beast is a precooked frozen patty shelved with other frozen items. Our goal in creating The Beyond Burger™ was to provide the full 360° mouth-watering, juicy, and delicious experience of beef but without so many of the health, environmental, and animal welfare downsides of traditional animal-based meat. On the other hand, we developed The Beast with nutrient density in mind, working with Brendan Brazier, a rockstar plant-based triathlete to develop it. The Beast has 23G of protein and a slew of vitamins, minerals, antioxidants, and omegas to help support performance and recovery for especially active folks.
WHY IS IT IN THE MEAT SECTION?
Great question. Part of our Future of Protein vision is to reimagine the meat section as the Protein Section of the store. In this way, we can help people on their journey to eating more plant-based by allowing them to purchase plant-based foods in the section of the store where they are already purchasing other forms of protein. No pun intended, but we are meeting people where they are in their food journey and offering an easy switch!
WHY A BURGER FROM PLANTS THAT AIMS TO REPLICATE MEAT?
Our belief is that the best way to get people to eat less meat is by giving them what they love–in this case, a juicy delicious burger – without so many of the health, sustainability, and animal welfare downside of a traditional animal – based burger.
WHY DON’T YOU PUT THE BEYOND BURGER IN BOTH THE MEAT AND MEAT ALTERNATIVES SECTION OF THE STORE?
Dual-placement is a possibility but ultimately it’s up to the retailer. Our goal of placing The Beyond Burger™ in, at a minimum, the meat section of the store is our attempt to help attract carnivores to the category and help change that meat case to the protein case.”
WHAT KIND OF PROTEIN DO YOU USE?
The primary source of protein in The Beyond Burger™ comes from peas. It’s soy, gluten and GMO free.
HANG ON…IF THIS ISN’T BEEF, WHY ARE THE BURGERS RED?
Well, we used beets to do that! Amazing, right! We wanted to keep the whole experience of cooking burger as similar as possible for our flexitarian fans, so we’ve worked very hard to create a burger that changes color as you cook it just like animal protein.
WHY DOES THE BEYOND BURGER™ “BLEED”?
While we didn’t design The Beyond Burger™ to “bleed” per se, the beets we use to give the patty a red-meat appearance have led some in the media to remark that the burger “bleeds” beet blood.
HOW DO YOU REBUILD MEAT WITHOUT GENETICALLY MODIFYING ANYTHING?
This question gets back to the company’s basic thesis that meat’s core parts – amino acids, lipids, trace elements, carbs and minerals – don’t have exclusive residence in the animal kingdom. Our task is to eliminate the need for meat from animals and find the same or analogous materials in the plant kingdom. We are not inventing new materials but matching the plant equivalent and assembling it in the architecture of meat. And the way we do that assembly is similar to the simple process used to make pasta – we mix our plant-based ingredients, compress the mixture, and then shape it into final product (in our case, using a patty former).
HOW LONG HAD THE BEYOND BURGER BEEN IN DEVELOPMENT?
It’s really the culmination of 7+ years of work against our goal to understand meat, its composition, and associated sensory experience, better than anyone on the planet, and then rebuild that directly from plants.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
If you follow my blog at all – you know I adore Beyond Meat products – especially their chicken strips. I have posted many recipes using their products – loads of which can be accessed HERE. The chicken strips are especially effective in Asian-inspired dishes – and COLD chicken salad-style dishes. Here are a few pretty pics or recipes using Beyond Meat products
They have long had two styles of burger – a slider & a regular patty – seen above. They are GREAT! They would make any person ready to experience a meatless burger very happy. But – the revolutionary thing about their newest burger is that it can create the same level of satisfaction but in those expecting a REAL BEEF burger! Seriously! They are sold at these Whole Foods stores and at certain Veggie Grills. They were meant to be sold in the cold cases next to real ground beef but I had to ask to find them in Sherman Oaks – because they were in the freezer. But they are truly an exciting development. The color & texture when raw is exactly right. Take a look!
There it is grilling on my stove. Actually – these photos represent my lunch yesterday & today – hence the variations in my assembly. I cooked the one yesterday a tad longer (the one with no tomato). I cut it short today because I set off my smoke detector. The ONLY complaint I might whisper – if pressed – is that they kinda smell too much like real beef when cooking. I have not had a real hamburger since the eighties & the smell of cooking ground beef has never invaded my home. To my desensitized senses – it really seemed like a real burger cooking. But – it wasn’t! Otherwise – I could never have eaten it so red! I have not tried to cook one through (beyond heating it through) in an effort to showcase the real beef visuals. And – the aroma sells the realness in such a next level way. At any rate – these guys are INSANE! You could make meatballs or meatloaf of other ground beef recipes that call for a ground beef that is more pliable than the beefy crumbles. If you are a vegan/vegetarian with a meat-eater at your table – maybe try sneaking them one of these – with the appropriate toppings – and see if they even notice that they are not eating meat. These Beyond Burgers are a complete & total game-changer in the world of meat alternatives. I cannot sing their praises with more enthusiasm. Treat yourself!!!
Serving Size 1 Patty, 4 oz (113g)
Servings Per Container: 2
Amount Per Serving
Calories 290
Calories from fat 190
% Daily Value*
Total Fat 22g
34%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 0mg
0%
Sodium 450mg
19%
Total Carbohydrate 6g
2%
Dietary Fiber 3g
12%
Sugars 0g
Protein 20g
32%
Vitamin A
0%
•
Vitamin C
90%
Calcium
10%
•
Iron
25%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs
FAQs
WHAT’S THE BEYOND BURGER™
The Beyond Burger™ is the world’s first plant-based burger that looks, cooks, and tastes like a fresh beef burger, and it’s coming to the refrigerated meat section of a store near you. It has all the juicy, meat deliciousness of a traditional burger, but comes with the upsides of a plant-based meal. The Beyond Burger™ packs 20 g of plant-based protein and has no GMOs, soy or gluten.
I WANT A BEYOND BURGER™! WHERE CAN I GET ONE?
For now, Whole Foods Boulder (Pearl Street Store). The Beyond Burger™ is in soft launch, with distribution planned for select Whole Foods stores. Our goal is expanded availability over the summer. Please sign up for our newsletter for updates on expansion plans.
HOW IS THE BEYOND BURGER DIFFERENT THAN THE BEAST?
The Beyond Burger™ is a ready-to-cook “raw” patty that looks, cooks, and tastes like a fresh beef burger, and it will be sold in the meat section of the store. The Beast is a precooked frozen patty shelved with other frozen items. Our goal in creating The Beyond Burger™ was to provide the full 360° mouth-watering, juicy, and delicious experience of beef but without so many of the health, environmental, and animal welfare downsides of traditional animal-based meat. On the other hand, we developed The Beast with nutrient density in mind, working with Brendan Brazier, a rockstar plant-based triathlete to develop it. The Beast has 23G of protein and a slew of vitamins, minerals, antioxidants, and omegas to help support performance and recovery for especially active folks.
WHY IS IT IN THE MEAT SECTION?
Great question. Part of our Future of Protein vision is to reimagine the meat section as the Protein Section of the store. In this way, we can help people on their journey to eating more plant-based by allowing them to purchase plant-based foods in the section of the store where they are already purchasing other forms of protein. No pun intended, but we are meeting people where they are in their food journey and offering an easy switch!
WHY A BURGER FROM PLANTS THAT AIMS TO REPLICATE MEAT?
Our belief is that the best way to get people to eat less meat is by giving them what they love–in this case, a juicy delicious burger – without so many of the health, sustainability, and animal welfare downside of a traditional animal – based burger.
WHY DON’T YOU PUT THE BEYOND BURGER IN BOTH THE MEAT AND MEAT ALTERNATIVES SECTION OF THE STORE?
Dual-placement is a possibility but ultimately it’s up to the retailer. Our goal of placing The Beyond Burger™ in, at a minimum, the meat section of the store is our attempt to help attract carnivores to the category and help change that meat case to the protein case.”
WHAT KIND OF PROTEIN DO YOU USE?
The primary source of protein in The Beyond Burger™ comes from peas. It’s soy, gluten and GMO free.
HANG ON…IF THIS ISN’T BEEF, WHY ARE THE BURGERS RED?
Well, we used beets to do that! Amazing, right! We wanted to keep the whole experience of cooking burger as similar as possible for our flexitarian fans, so we’ve worked very hard to create a burger that changes color as you cook it just like animal protein.
WHY DOES THE BEYOND BURGER™ “BLEED”?
While we didn’t design The Beyond Burger™ to “bleed” per se, the beets we use to give the patty a red-meat appearance have led some in the media to remark that the burger “bleeds” beet blood.
HOW DO YOU REBUILD MEAT WITHOUT GENETICALLY MODIFYING ANYTHING?
This question gets back to the company’s basic thesis that meat’s core parts – amino acids, lipids, trace elements, carbs and minerals – don’t have exclusive residence in the animal kingdom. Our task is to eliminate the need for meat from animals and find the same or analogous materials in the plant kingdom. We are not inventing new materials but matching the plant equivalent and assembling it in the architecture of meat. And the way we do that assembly is similar to the simple process used to make pasta – we mix our plant-based ingredients, compress the mixture, and then shape it into final product (in our case, using a patty former).
HOW LONG HAD THE BEYOND BURGER BEEN IN DEVELOPMENT?
It’s really the culmination of 7+ years of work against our goal to understand meat, its composition, and associated sensory experience, better than anyone on the planet, and then rebuild that directly from plants.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or just print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
Ever have a bad day? Flat tire on a rainy night? Take the blame for someone else’s error at work? Not get that job you really wanted? Stuck in traffic for hours? Diet all week & step on the scale only to discover you have gained two pounds? Spend the day trying on bathing suits & now you feel like jumping off a bridge? Run into an ex with their amazing new “other half” and you haven’t showered in two days? Need a little comfort food to go with your box of wine but you can’t really cook or you are too exhausted, anyway?
Beyond Meat has done it again! Very soon, 4 different, single-serving frozen meals will become available. They might already be available at Whole Foods in the frozen meal aisle. I was lucky enough to find one of each kind and I will talk about the Korean BBQ here today.
Zaps in the microwave in between 3-6 minutes. It has just the right level of sweet meets mildly spicy & loaded with chunks of Beyond Chicken, rice, edamame & kimchi. Only 320 calories & it is easy, quick & delicious! And for those concerned about protein intake – this has 21 grams! And it is surprisingly filling for such a low calorie count.
Non-GMO & 100% vegan – this is a welcome new dish in the convenience food market. I highly recommend it!
Delightful-Delicious-Delovely 