Grilled Eggplant Sliders with Garlic Horseradish Aioli

As promised, more tailgate food.  Although, I suppose these sliders are not just for tailgates, as they would be just as good at a backyard barbecue…or anytime you have access to a grill really.  Easy to mass produce and quick to make, these are perfect to serve when expecting a crowd…and they disappear quickly.

My family was checking out a new ‘country store’ that opened down the street a few weeks ago.  It has a large aisle full of spices, in which, of course, I spent way too much time.  I saw the powdered horseradish and knew immediately what I wanted to do with it.  I love how the aioli came out, creamy and garlicy with a bit of a horsey kick (I know, I’m lame, but still laughing at my dumb joke anyway).  It pairs very well with the eggplant.  The slider itself is very plain…bread, arugula, eggplant, aioli.  It’s not topped with a whole lot of stuff, simply because it doesn’t need it.

I recommend grilling only one side of each piece of bread.  I love a toasted sandwich, but hate when it is overdone, which is easy to do when toasting both sides of a thinly sliced french bread.  It can feel like eating a sandwich between to crostinis, not what I’m going for here.  By toasting one side, you get the crispness on one side, but the other stays nice and soft and warm.

Mayo or Miracle Whip?  Everyone has their own opinion.  Vegan mayo is no different.  Different brands can taste completely different, in fact for years I thought I didn’t like vegan mayo.  Every one I tried I didn’t care for.  Until I found ‘the one’.  I love Earth Balance Olive Oil Mayo and almost never use anything different.  The kind of mayo you choose really really makes a difference.  Choose wisely.

I included my own basting sauce recipe, but you can probably use a variety of different sauces depending on what you prefer.  I’ve used bottled barbecue sauce in a pinch.  Just as long as it pairs with the aioli, you’re good.  Happy grilling!

Alt=”Eggplant Sliders with Garlic Horseradish Aioli”

Ingredients:

  • 1 french baguette
  • 1 cup arugala
  • 2 baby eggplants

Eggplant Basting Sauce

  • ¼ cup ketchup
  • cup soy sauce
  • cup water
  • ½ tablespoon roasted sesame oil
  • ½ teaspoon agave nectar
  • ¼ teaspoon dijon mustard
  • ¼ teaspoon garlic powder
  • pinch salt

Garlic Horseradish Aioli

  • ¾ cup vegan mayo (I use Earth Balance Olive Oil Mayo)
  • cup non dairy milk
  • 1 ½ teaspoons horseradish powder
  • 1 teaspoon garlic powder
  • teaspoon onion powder
  • teaspoon tumeric
  • pinch salt

Directions:

1. Combine all ingredients for the eggplant basting sauce in a bowl and mix well. Set aside.

2. Combine all the ingredients for the aioli in a bowl and mix well. Set aside.

3. Wash the baby eggplant and trim off the tops and bottoms. Cut 1/2 inch steaks. Repeat for the second eggplant. Each eggplant should yield approximately five 1/2 inch steaks.

4. Slice the baguette into twenty 1/2 inch thick slices.

5. Lubricate the grill with sesame oil and heat to medium high. Place the eggplant steaks on the grill and generously brush with the basting sauce. Flip the steaks and generously baste the other side. Flip and baste every few minutes until the steak is done. It will be softened, but not mushy, and have crisp dark grill marks. Meanwhile, lightly toast one side of the bread on the grill.

6. Place a dollop of aioli on each of the non-toasted sides of two slices of bread. To assemble the slider, place one slice of bread toasted side down, top with the arugula, eggplant, and the other slice of bread. Repeat for the remaining nine sliders. Skewer the sliders with a fun or decorative toothpick. Serve on a platter with the remaining aioli for dipping.

(Makes 10 sliders)

Grilled Eggplant Sliders with Garlic Horseradish Aioli Recipe Card

Alt=”Eggplant Sliders with Garlic Horseradish Aioli”

Alt=”Eggplant Sliders with Garlic Horseradish Aioli”

Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!

Vegan Calamari with Creamy Old Bay Sriracha Sauce

Football season is upon us…finally!   I love college football and everything that comes with it, especially tailgating.  Tailgating = eating ALL the food.  You should fully expect a slew of vegan tailgate recipes in the next few months.  This one is my favorite, hands down, no question.

This tastes so much like real calamari, it’s incredible.  Trumpet mushrooms are very versatile and have thick meaty stems with a mild neutral flavor that lends itself perfectly to this recipe.  The stems can easily be manipulated to form the ‘O’ (see below).  Cutting the ‘O’s can take a little extra prep time, but sooo worth the labor of love.

The calamari flavor primarily comes from the breading.  The nori and garlic powder add a fishy oceany (I know…not a word) taste.  In the instructions, I suggest to begin frying at medium high heat, as opposed to high heat.  By doing this, the mushrooms cook a bit longer in the oil creating a more rubbery texture that mimics real calamari.  If it comes out too rubbery, increase your heat setting.

I have paired the calamari with a yummy creamy old bay sriracha dipping sauce that is super easy to make.  After living in Maryland for a few years, I can’t help pairing ‘seafood’ with old bay, but there are so many sauces that would work here.  My husband requested either a cocktail sauce or sweet and sour for next time.

Enjoy!

Alt=”Vegan Calamari with Old Bay Sriracha Sauce”

Ingredients:

Calamari

  • 4 trumpet mushrooms, washed
  • 1 cup flour
  • 1 ½ cups non dairy milk
  • 10 ounces panko bread crumbs
  • 1 sheet nori
  • 1 tablespoon garlic powder
  • 1 tablespoon parsley, chopped
  • ½ teaspoon salt
  • vegetable oil

Old Bay Sriracha Sauce

  • cup vegan mayo
  • ¼ teaspoon sriracha
  • ¼ teaspoon old bay seasoning
  • teaspoon garlic powder

Directions:

1. Wash the trumpet mushrooms carefully removing all dirt.  Pat dry.   Slice the stems into 1/2 inch thick coins. Set the caps aside. With a sharp knife, carefully create a calamari ‘O’ by removing the center of the stem. The ‘O’ ring should also be 1/2 inch thick. If your mushroom stem is very large, you may be able to get two ‘O’s from each coin.  Although the ‘O’ may seem too thick, it will shrink when frying to the perfect size.

2. Repeat step one for all the mushroom stems and set aside in a large bowl adding the small coins created from the center of each ‘O’ and the caps.

3. Place the bread crumbs, nori, garlic powder, and parsley in a food processor and pulse until the nori and parsley are finely chopped.

4. To prep your fry station set out three bowls, a large pot, paper towel, salt, and tongs. In one bowl, place the flour. In the next bowl, add the milk. In the last bowl, place the bread crumb mixture. Pour vegetable oil into the pot until it is approximately 1/2 inch deep. Lay out paper towel to drain the calamari.

5. Heat the oil over medium high heat. Test the heat level by tossing in a bread crumb. If it begins to bubble, the oil is ready.

6. Place one mushroom in the flour bowl and toss to coat. Then place the mushroom in the milk and dunk until fully wet. Finally, place the mushroom in the bread crumb bowl and cover with the mixture. Move the mushroom to the side of the bread crumb bowl. Repeat until 8 – 10 mushrooms are ready to fry. With the tongs, carefully move the mushrooms from the bowl into the oil. Fry until golden brown, turning occasionally.  By frying over medium high heat, as opposed to high heat, the mushrooms cook longer creating a more rubbery texture that mimics real calamari.  If it comes out too rubbery, increase your heat setting.  Remove from the oil, place on the paper towel and salt to taste right away. Repeat until all mushrooms are fried.

7. For the dipping sauce, combine the mayo, sriracha, old bay, and garlic powder in a small bowl and whisk until fully mixed.

Vegan Calamari with Old Bay Sriracha Sauce Recipe Card

Alt=”Vegan Calamari with Old Bay Sriracha Sauce”

Alt=”Vegan Calamari with Old Bay Sriracha Sauce”

Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!

Creamy Vegan Roasted Corn Chowder

Soup in the summer?  Hell, yeah!  I am infamous for my love of soup and try to have one in the fridge at all times.  I am also infamous for my love of corn.  I have been known to go to a $30 a plate all-you-can-eat brunch buffet and come back with a giant plate of corn.  Yeah, hubby was less than thrilled with that.  The best part?  I seemed to have passed that love down to my 2.5 year old.  Love it.

It can sometimes be tricky getting a creamy texture in a vegan soup without adding a non-dairy creamer or non-dairy sour cream, which can add a lot of fat.  This recipe allows the veggies to create it for you by blending half and adding it back.  The roasted corn gives a lot of depth and smokiness as well as the oh-so-good sweetness you’d expect from a corn chowder.  Add a pop of color from the zucchini and red pepper, and voila, a beautiful yummy bowl of goodness.

Ingredients:

  • 6 ears sweet corn
  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 red potato, chopped into 1/4th to 1/2 inch cubes
  • 1 red pepper, chopped into 1/4th to 1/2 inch cubes
  • 2 cups water
  • 2 cups non-dairy milk ( I use Enriched Organic Rice Dream)
  • 2 cubes vegetable bouillon ( I use Edward & Sons Non-Chick’n Bouillon)
  • ½ zucchini, chopped into 1/4th to 1/2 inch cubes
  • ½ yellow summer squash, chopped into 1/4th to 1/2 inch cubes
  • 1 tomato, gutted, peeled and chopped into 1/4th to 1/2 inch cubes
  • 2 teaspoons salt
  • pinch pepper
  • chives, to garnish

Directions:

1. Preheat oven to 350 degrees. Shuck and rinse corn. Rest an ear of corn vertically in a large bowl and carefully cut the corn off of the cob. Repeat for all ears. Add 1 tablespoon of the olive oil to the bowl and stir well. Place the corn on a large baking sheet and spread evenly into one layer. Stirring every 10 to 15 minutes, bake for 50 minutes or until the corn is tender and some are browning slightly. Set aside.

2. In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the onion and garlic and cook for 5 minutes until soft, stirring often. Do not let the onion or garlic brown.

3. Add the potato and red pepper and sauté for another 2 to 4 minutes.

4. Add water, milk, bouillon, zucchini, squash, and corn. Increase the heat to high and bring to a boil. Once boiling, reduce heat to medium low, cover, and cook for another 5 minutes.

5. Reduce heat to low. Take 4 ladles of the soup (a little less than half) and place in a high powered blender or vitamix. Blend on high until the mixture is smooth. Pour the liquid back to the soup pot. Add the tomato and stir well.

6. Add the salt 1/2 teaspoon at a time, tasting in between to season appropriately. I used 2 teaspoons, however this will vary depending on your choice of bouillon. Do not over salt. Add a pinch of pepper. Stir well. Garnish with chives and serve.

(Serves 8)

Creamy Vegan Roasted Corn Chowder Recipe Card

Alt=”Creamy Vegan Corn Chowder”

Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!

Vegan Mexican Potato Salad

Sometimes I get tired of the same rotation of side dishes when grilling…corn on the cob, baked beans, fruit.  Don’t get me wrong, they are all delicious, but occasionally you just need to shake it up a bit.  This potato salad is super easy, taking about 15 minutes to make, and can be served warm or chilled, both equally as good.  I prefer it warm.  My husband prefers it cold.  To each their own.

A good alternative to an all-mayo based or an all-vinegar based potato salad, this recipe encompasses the creaminess and tanginess of both, while resembling neither.  The onions give it a little crunch, the chilies give it a little bite, the citrus juice gives it a little punch, and the beans give it the creamy texture.  Together…perfection.

Alt=”Vegan Mexican Potato Salad”

Ingredients:

  • 1 pound baby red potatoes, quartered
  • 1 cup vegan refried beans (I use Amy’s Organic Traditional Refried Beans)
  • ¼ cup vegan mayo (I use Earth Balance Mindful Olive Oil Mayo)
  • 1 tablespoon green chilies, chopped
  • ½ tomato, gutted, peeled, and chopped into 1/4 inch cubes
  • 2 green onions, sliced
  • 3 tablespoons red onion, chopped
  • 2 tablespoons cilantro, chopped
  • juice from 1/2 lemon
  • juice from 1/2 lime
  • ¼ teaspoon ground cumin
  • ¼ teaspoon chili powder
  • ¼ teaspoon garlic powder
  • ½ teaspoon salt
  • chives, to garnish

Directions:

1. Wash and quarter the potatoes. Boil uncovered in salted water for 5 – 7 minutes until cooked through and soft. Drain and set aside.

2. In a large bowl, combine refried beans, mayo, green chilies, tomato, green onions, red onion, cilantro, lemon juice, lime juice, cumin, chili powder, garlic powder, and salt. Stir well.

3. Add drained potatoes to the bowl and stir gently, but thoroughly. Serve warm or place the salad in the refrigerator to cool and serve chilled. Garnish with chopped chives.

Makes 6 to 8 servings.

Vegan Mexican Potato Salad Recipe Card

Alt=”Vegan Mexican Potato Salad”

Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!

Savory Herb Vegan Butter Spread

Specialty butters make a big impact at any event and can turn a boring bread course into the wow factor you are looking for.  (also see my Sugar and Cinnamon Spiced Vegan Butter Spread recipe here).  This savory herb butter has an amazing flavor that makes you want more and more…pace yourself, though.  After all, it is butter.

This spread is rustic, earthy, salty, and garlicy.  It takes me back to the flavors of Thanksgiving and Christmas and quite simply, just puts a smile on my face.  Not only can you spread this on bread, you can easily cook with it as an easy way to add flavor.  Roasting potatoes?  Brush with this spread to kick it up a notch.  Sautéing mushrooms?  Scoop a dollop into your frying pan for an instant finisher.  There are endless uses for this herb butter.

There is a bit of a prep time that comes a long with this recipe.  While fresh herbs are by far better than dried, it takes longer to prepare them.  Since you only use the leaves, you must separate them from the stems, which can be tedious, but so so worth it.  After the herbs are prepped, the rest is cake.  You can certainly enjoy it right away, but it is best if you let the flavors meld overnight.

I’d love to hear how you use this savory herb vegan butter spread!

Alt=”Savory Herb Vegan Butter Spread”

Ingredients:

  • 1 13 ounce tub Earth Balance, softened (approximately 33 tablespoons)
  • 3 cloves garlic
  • cup fresh sage, roughly chopped leaves
  • cup fresh oregano, roughly chopped leaves
  • cup fresh rosemary, roughly chopped leaves
  • cup fresh thyme, roughly chopped leaves
  • ¼ teaspoon salt

Directions:

1. Place garlic and herbs in a food processor and pulse until the contents are finely chopped.

2. In a bowl, combine softened butter, herb mixture, and salt. Stir until completely mixed.

3. Place the butter back in the tub, into a mold, or place in saran wrap and form into a log. Refrigerate.

Savory Herb Vegan Butter Spread Recipe Card

 

Alt=”Savory Herb Vegan Butter Spread”

Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!

Sugar and Cinnamon Spiced Vegan Butter Spread

I’m so fancy…   That is literally what I sing every time I make this.  It is so easy to class up any get-together or dinner party by preparing a specialty butter (see my Savory Herb Vegan Butter Spread recipe here).  Your guests are impressed and you barely had to lift a finger.

I’m not sure there is a better combination than sugar and cinnamon.  Maybe chocolate and peanut butter, or potatoes and onions, or mangoes and strawberries…okay so maybe I’m getting a little carried away, but sugar and cinnamon…yes, please.  Yum.  I will usually make this if we are having company, but it can really be used anytime and it is very simple to make.  Throw everything in a bowl and you’re done.  It is great on bread and so so amazing on pancakes and waffles making syrup unnecessary.  No syrup?  You’re getting carried away again, you say?  As a self diagnosed syrup hog, I am telling you, you don’t need syrup when you have this on hand.

Because this makes an entire tub, it will last you a long time, unless you make it for a party…

Alt=”Sugar and Cinnamon Spiced Vegan Butter Spread”

Ingredients:

  • 1 33 ounce tub Earth Balance, softened (approximately 33 tablespoons)
  • ½ cup sugar
  • ½ teaspoon vanilla extract
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground clove
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground nutmeg

Directions:

In a bowl, combine all ingredients. Mix well. Place the butter back in the tub, into a mold, or place in saran wrap and form into a log. Refrigerate.

Sugar and Cinnamon Spiced Vegan Butter Spread Recipe Card

Alt=”Sugar and Cinnamon Spiced Vegan Butter Spread”

Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!

Vegan Jalapeño Dip Two Ways

A chilled jalapeño dip and a creamy baked jalapeño dip, this is what happens when I can’t make up my mind.  Not only are both of these so very delicious, but they are super easy, essentially throwing everything into a food processor.

The chilled dip has a cool, fresh, mellow flavor with some heat rising on the back end that doesn’t linger too long.   The creamy baked dip has a bit more of a robust flavor with a more intense heat.  I like spicy and I think it’s perfect.  My husband is not always a fan of spice and he thought it was great and not too overpowering.  Of course, you can always adjust the amount to your taste.

Jalapeño Dip

Ingredients:

  • 2 cups cashews
  • 1 cup non-dairy milk
  • 2 jalapenos, whole, with seeds
  • 1 clove garlic
  • 1 cube not-chick’n bouillon (I use Edward and Sons brand)
  • Juice from 1 lemon
  • 1 tablespoon fresh thyme, chopped
  • ½ tablespoon fresh rosemary, chopped
  • 1 tablespoon nutritional yeast
  • ¼ teaspoon salt

Directions:

1. Soak cashews in 2 cups of water for 2-3 hours until soft. Drain.

2. In a food processor or vitamix, combine drained cashews, milk, whole jalapeños minus the stem, garlic, bouillon, juice of one lemon, thyme, rosemary, nutritional yeast, and salt. Blend on high until the mixture is smooth.

3. Refrigerate until chilled. Serve with crackers, pita chips, bread, or veggies.

Jalapeno Dip Recipe Card

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Alt=”Jalapeno Dip”

Alt=”Creamy Baked Jalapeno Dip”

Creamy Baked Jalapeño Dip

Ingredients:

  • 2 cups cashews
  • 1 cup non-dairy milk
  • jalapenos, whole, with seeds
  • 1 clove garlic
  • 2 1/2 cube not-chick’n bouillon (I use Edward and Sons brand)
  • Juice from 1 lemon
  • 1 tablespoon fresh thyme, chopped
  • ½ tablespoon fresh rosemary, chopped
  • 1 tablespoon nutritional yeast
  • ¼ teaspoon salt
  • ½ cup silken tofu
  • 1 cup vegan mozzarella, shredded

Directions:

1. Soak cashews in 2 cups of water for 2-3 hours until soft. Drain.

2. In a food processor or vitamix, combine drained cashews, milk, whole jalapeños minus the stem, garlic, bouillon, juice of one lemon, thyme, rosemary, nutritional yeast, salt, tofu, and mozzarella, setting a pinch of cheese to the side. Blend on high until the mixture is smooth.

3. Place the mixture in an oven safe bowl. Sprinkle with cheese. Bake at 350 degrees for 30 minutes or until it bubbles and cracks. Serve hot with bread or crackers.

Creamy Baked Jalapeno Dip Recipe Card

Alt=”Creamy Baked Jalapeno Dip”

Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!

 

Pacifica Hair Care

 

Pacifica Beauty is a 100% vegan and cruelty-free company that has a full range of cosmetics, perfumes, and skin care.  It can sometimes be hard to find vegan and cruelty-free products in main stream stores, but aside from being able to order online, you can find a variety of Pacifica products in many stores near you such as Target, Whole Foods, and Ulta.

I love anything coconut, so when I saw the Coconut Power shampoo and conditioner at Ulta, I snatched it up.  My hair can get pretty dry and frizzy, especially in the DC heat and humidity, so I also purchased an anti-frizz serum and moisturizing oil to complete my regimen.

Coconut Power Shampoo and Conditioner

There very first thing I noticed was the smell.  It should not have been surprising since the founder’s first interests included the art of scents and making her own fragrances.  It is really amazing and lasts long after you shampoo.  The coconut aroma is sweet and strong, so if coconut is not for you, you may want to pass on this variety.  I did receive quite a few compliments about smelling nice while using the products.

The shampoo is gentle and cleanses well.  I cannot attest to which product is responsible, as I used the shampoo and conditioner together, but my hair was super soft both wet and dry.  I thought this would pass, since sometimes I notice that after using a product for awhile my hair reverts back to its rough texture, but for the entire month I used it (washing every other day), it remained soft.

Alt=”Pacifica Coconut Power”

 

Anti-Frizz Serum and Nourishing Oil

The Dragon Tamer Anti-Frizz Serum can be used on wet or dry hair and before or after blow drying.  Now, having two small children, my showers occur in the evening after they are FINALLY asleep and usually end with me going to bed with wet hair and almost NEVER ends in blow drying.  I either put my hair up in the morning or break out the flat iron, usually the former.  With no product, my hair gets pretty frizzy.  I tried the Dragon Tamer both on wet hair right out of the shower and on dry hair the next day and found the frizz factor definitely decreased, but didn’t take it away completely.  That being said, I have zero expectation that any product would take away all frizz on its own.  Now, using the Dragon Tamer in conjunction with the straight iron…perfection.  Much better than straightening without any product.

The Native Flower Nourishing Oil is to be used on dry hair and a little goes a long way.  The oil definitely was a nice finishing touch making my hair shiny and smooth without weighing it down.  A couple of times I used too much on the ends and the result was not pleasant, but that was more due to me not paying attention.

 

Products:

Coconut Power Strong and Long Healing Shampoo – $10 for 8 ounces

Coconut Power Strong and Long Healing Conditioner – $10 for 8 ounces

Dragon Tamer Anti-Frizz Serum – $14 for 1.7 ounces

Native Flower Nourishing Oil – $14 for 1.6 ounces

Overall, I give these products my full approval.  I have used them since my first purchase and will continue to use them in the future as part of my rotation.  I absolutely adore the smell and love how soft and smooth my hair feels.  Have you tried Pacifica hair care products?  What did you think?  Leave a comment below!

Wilted Kale and Beans

This is just about one of the easiest recipes to make, using only six ingredients.  Do you see a theme coming from me lately…easy and simple…  Eventually, I’ll master being a  supermom, you know, making crafts that would put Pinterest to shame, preparing four course meals every day, sewing all of our clothes, and growing our own organic produce all while kissing away boo boos by day and saving the world by night, but for now, all I have time for is a six ingredient recipe.  Baby steps.

The concentrated broth packs a lot of flavor, which is intensified as the liquid boils off leaving a rich savory taste with little effort.  Kale can be tricky, though.  It needs to be cooked long enough to get rid of the bitter taste.  The time spent wilting, then cooking off the liquid seems to be just right to bring the kale to its sweet spot.  Want to know what else I love about this recipe?  No oil, just the necesities.  I tend to make this as a side dish for holidays, for get togethers, or just for a regular Tuesday dinner, but this time it has been my lunch and my dinner and I am already looking forward to eating more for breakfast.

You can get fancy with it if you have the time.  Sometimes I throw in sautéed onions and minced garlic.  Adding curry powder and garam masala is also a fun twist to take it in a different direction.

Ingredients:

  • 12 ounces kale, cleaned and chopped
  • 2 cups water
  • 2 vegetable bullion cubes (I prefer Edward and Sons bullion)
  • 3 15.5 ounce cans cannellini beans, drained and rinsed
  • ½ tablespoon garlic powder
  • ¼ teaspoon salt

Directions:

1. Place two cups of water and two vegetable bullion cubes into a microwave safe bowl and heat until cubes are dissolved.

2. Place the kale and one cup of vegetable broth into a large pot and heat over medium heat covered for five minutes.

3. Uncover and increase the heat to medium high. Add the beans and garlic powder. Stir well until no liquid remains at the bottom of the pot. Continue to add one tablespoon of broth at a time and stir until no liquid remains, repeating until the broth is gone. Add salt to taste.

(Serves 8)

Alt=”Wilted Kale and Beans”

Wilted Kale and Beans Recipe Card

Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!

Grilled Asian Bella Skewers

So after about a two month hiatus, I am finally back at it.  My family moved into a new house and between the move, unpacking, decorating, and all the craziness that comes with having two babies, I’m lucky to have my sanity.  Fortunately, I have a great husband and plenty of red wine that pulled me through.

Summer = Grilling Season.  Yes, please.  Sign me up.  Anything that I can grill, I will.  Nothing comes close to the flavor and the crispy char you get from an open flame.  This recipe is a great go to when you don’t want anything too complicated or time consuming, but want lots of flavor.  You basically throw everything into bowl, let it marinate, and grill. I marinated mine overnight because, frankly, I had to tend to a sick kid so it sat in the fridge until the next day.  You’d probably be fine marinating for 4 – 5 hours if you don’t want to wait.

Alt=”Grilled Asian Bella Skewers”

Ingredients:

  • ½ cup soy sauce
  • cup water
  • cup rice vinegar
  • ¼ cup sesame oil
  • 4 teaspoons agave nectar
  • teaspoon Chinese five spice
  • ¼ teaspoon garlic powder
  • 2 cloves garlic, minced
  • 1 tablespoon toasted sesame seeds, to garnish
  • 1 tablespoon chives, to garnish
  • 16 ounces baby portobello mushrooms, cleaned and sliced 1/4 to 1/2 inch thick

Directions:

1. To make the marinade, combine soy sauce, water, rice vinegar, sesame oil, agave nectar, Chinese five spice, garlic, and garlic powder in a tupperware container.

2. Clean baby bellas well. Slice them into 1/4th to 1/2 inch slices and place them in the marinade stirring gently to submerge all of the mushrooms. Marinate overnight, occasionally stirring the mixture.

3. Carefully skewer the mushrooms and grill over medium flame basting with the marinade until desired crispness. Garnish with roasted sesame seeds and chives.

Alt=”Grilled Asian Bella Skewers”

Grilled Asian Bella Skewers Recipe Card

Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!