Veggie Punk Kitchen

Vegetarian cooking to a punk soundtrack.

Archives for March 2016

Savory Potato Waffles

March 31, 2016 by VPKDana

Savory Potato Waffles are a spicy, crisp on the outside, fluffy within grab and go breakfast or lunch treat. Make extra and freeze them to enjoy later.

Savory Potato Waffles are a spicy, crisp on the outside, fluffy within grab and go breakfast or lunch treat. Make extra and freeze them to enjoy later.Savory Potato Waffles are a snap to make and it’s easy to clean up after. They are so filling and satisfying, you’ll want to make extra to freeze (good for up to 3 months) and pop into the toaster for breakfast or lunch.

I haven’t had a waffle iron in ages, so I went out and got one last weekend. The first thing I asked myself is what can I make in this besides a run of the mill waffle? How do I flatten a potato in this? So I came up with whipping up a batter and adding potatoes, veggies and spices. Non dairy too! So vegans can enjoy as well.

Savory Potato Waffles are very easy to modify too by adding whatever flavor profile your palate desires:

  • Try throwing in some seeded, diced chile peppers for extra heat.
  • Crumble up some cooked vegetarian bacon from Sweet Earth or the Lightlife brands.
  • Toss in some greens like finely chopped spinach or arugula
  • Stir in your favorite vegan shredded cheese like Daiya or Go Veggie
  • Caramelized onions would taste great inside the waffle or on top

There are quite a few recipes out there for making potatoes in a waffle iron. None of them had quite the flavor I was looking for though. I like to add red pepper flakes to almost everything and it made these Savory Potato Waffles come out with just the right amount of heat for me. The kind that slowly builds with each bite.

You can make excellent use of your leftover mashed potatoes using this recipe. Eggs are a great side dish to add. Or whip up some Ener-G or Bob’s Red Mill brand egg replacers. Fry up some Fakin Bacon to go with. I guess it depends on how hungry you are! Lol.

If you don’t have a waffle iron you can alsomake these in a grill pan. Spray or oil a pan and cook for about 4 minutes on each side over low heat. When you flip, press it down onto the lines of the pan. Presto! Savory Potato Waffles sans waffle iron.

Savory Potato Waffles are a spicy, crisp on the outside, fluffy within grab and go breakfast or lunch treat. Make extra and freeze them to enjoy later.

Save Print
Savory Potato Waffles
Author: Danaan
Recipe type: Breakfast
Cuisine: Vegetarian
Prep time:  15 mins
Cook time:  7 mins
Total time:  22 mins
Serves: 6
 
Ingredients
  • 1 pound potatoes
  • ½ cup bell pepper (any color) chopped small
  • ¼ cup non dairy butter - I used Earth Balance
  • ½ cup non dairy milk - I used unsweetened soy
  • 1 cup flour - I used unbleached white flour, but you can use any type you like
  • 4 tbsp. nutritional yeast
  • 1 tbsp. cooking oil
  • 1 tsp. sea salt
  • 1 tsp. chopped chive rings
  • 1 tsp. smoked paprika
  • 1 tsp. mace
  • 1 tsp. sage
  • 1 tsp. red pepper flakes - I used 2 tsp. for additional heat
  • 2 tsp. garlic powder & 2 tsp. onion powder OR cook fresh, which I did
  • 1 tsp pepper
  • 2 tbsp scallion - fresh, chopped (1 tbsp. for adding into mix, 1 tbsp. for garnish)
Instructions
  1. Peel & chop potatoes into cubes
  2. Steam potatoes for 15 minutes - allow to cool - mash until smooth
  3. You can also boil them instead for 20 mins. or until tender
  4. If using fresh garlic - mince 2 cloves.
  5. If using white or yellow onion - chop ½ cup
  6. Chop bell pepper
  7. Add oil to heated pan - add onion and garlic
  8. Cook onion until it's translucent - about 3 minutes
  9. Add bell pepper to pan
  10. Cook about 4 minutes on medium heat - let cool and set aside
  11. Heat up waffle iron - turn knob to between medium and high
  12. Preheat oven to 200 - to keep waffles warm as each one is done - do not stack
  13. Stir milk and butter into potatoes
  14. Stir in dry ingedients, except flour
  15. Stir in vegetables
  16. Stir in the flour until mixture forms a smooth batter
  17. Spray surface of iron with cooking spray
  18. Depending on the size of your iron use ¼ to ½ cup batter
  19. You can also place one Tbsp. of batter into each section of iron
  20. Cook each waffle for about 7 minutes
  21. If waffle comes out too wet add flour/arrowroot powder to batter
  22. Spray surface of iron each time you cook a waffle
  23. Place the done ones on a cookie sheet in oven
  24. Serve warm with salsa or vegan sour cream - top with green onion
3.5.3208

Savory Potato Waffles are a spicy, crisp on the outside, fluffy within grab and go breakfast or lunch treat. Make extra and freeze them to enjoy later.

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Filed Under: Breakfast, Brunch, Dinner, Vegetarian cooking Tagged With: bell peppers, foodcoma, garlic, omnomnom, onions, plant-based diet, Potato, scallion, spicy, vegan, vegetarian, waffle iron

Veggie Panda Express Orange Chicken (Copycat)

March 27, 2016 by VPKDana

Veggie Panda Express Orange Chicken is a healthy vegan alternative to the popular restaurant version. Cauliflower is the key!

Veggie Panda Express Orange Chicken is a healthy vegan alternative to the popular restaurant version. Cauliflower is the key!Veggie Panda Express Orange Chicken is my vegetarian version made with cauliflower taking the place of the chicken. I did my best to replicate this famous dish; typically served on a bed of fluffy rice.

I have only been a vegetarian for a couple of years now, so I can still remember all the restaurant meals I formerly enjoyed. The Panda Express recipe for orange chicken is high up on the list of things I miss. I was never a big beef or pork eater to begin with, so when I would order at Chinese restaurants, I invariably had orange or lemon chicken.

I adore cauliflower, it’s high on my list of favorite vegetables, and so versatile! Great as a snack or for incorporating into main dishes like Veggie Panda Express Orange Chicken as an example.

If you make extra portions of the fried (tempura-style) cauliflower for this recipe, it can be used in other ways for other meals. I just got a deep fryer and I want to fry ALL THE THINGS!

Some ways I’ve used cauliflower in recipes:

  • Buffalo Cauliflower – Great for snack time with a vegan ranch dressing.
  • Aloo Gobi Masala – Potatoes and cauliflower simmered and cooked in a spiced gravy.
  • Roasted Cauliflower & Leek soup –  Cauliflower and garlic are roasted together to deliver plenty of flavor to this creamy dairy-free soup with leeks and marjoram.
  • Hot Italian Giardiniera – From the Italian for “from the garden,” Traditionally, it was often made from whatever vegetables remained from the last harvest of the garden. Un po ‘di questo, un po’ di quello, “A little bit of this, a little bit of that”. It is a classic example of sustainability and letting nothing go to waste.
  • Lime – Cilantro Riced Cauliflower –  If you’re a fan like me, you’ll love this side dish! And it’s also vegetarian, vegan and Paleo-friendly.
  • Pickled Cauliflower with Tarragon – I just bought some more canning jars & I’m ready to try all kinds of new things.

I will add all of these recipes to this blog at some point in the near future. I sometimes make two or three recipes in one day and since I’m new to this blogging thing, putting together a post has been taking me quite a while. I have recipes in queue to bring to you.

If you give this Veggie Panda Express Orange Chicken recipe a try, feel free to comment and let me know how it went over with the omnivores in your lives.

Veggie Panda Express Orange Chicken is a healthy vegan alternative to the popular restaurant version. Cauliflower is the key!

Save Print
Veggie Panda Express Orange Chicken (Copycat)
Author: Danaan
Recipe type: Main
Cuisine: Vegetarian
Prep time:  20 mins
Cook time:  30 mins
Total time:  50 mins
Serves: 4 servings
 
Ingredients
  • 1 medium cauliflower - broken into florets - 3 cups
  • ½ cup bell pepper - diced
  • Grapeseed or olive oil for frying
  • ⅓ of a scallion - finely sliced for garnish
  • ½ tsp toasted sesame seeds - for garnish
  • Ingredients for batter:
  • ⅓ cup corn starch (can sub arrowroot powder)
  • ½ cup all purpose flour
  • ½ cup water
  • Ingredients for sauce:
  • ½ tbsp oil (part sesame oil works well)
  • 2 cloves garlic - minced
  • ¼ tsp ginger - ground or fresh - minced
  • 1 orange - ½ cup squeezed juice & 1 tbsp zest
  • ¾ cups vegetable broth
  • 2 tsp soy sauce (tamari)
  • 2 tbsp sugar
  • ½ to 1 tbsp sriracha
  • 1 tsp red pepper flakes (optional)
  • ½ tsp white pepper (optional, can sub black pepper)
  • 1 to 2 tbsp arrowroot powder (or corn starch)
Instructions
  1. Heat ½ tbsp oil & add diced bell peppers over medium heat 3 to 4 minutes, set aside.
  2. While bells are cooking, heat oil for frying cauliflower in large pan, wok or deep fryer.
  3. Mix cornstarch, flour & a pinch of salt with water to make a fairly thick batter.
  4. Preheat the oven to 200 degrees to keep cauliflower warm.
  5. Dip cauliflower into batter, covering completely.
  6. Add them to frying oil: leave space between pieces & turn so they crisp evenly.
  7. Once the pieces are done, set them on a paper towel or paper bag to drain.
  8. Move cauliflower to warm oven while you make the sauce.
  9. For the sauce, heat ½ tbsp. oil in pan in which you cooked the bell peppers.
  10. Add broth, juice from orange, sriracha, soy sauce, sugar. Mix well.
  11. Mix 1 tbsp of arrowroot powder with water to make a thin paste.
  12. Once broth starts to boil, turn heat down to low simmer.
  13. Add the starch paste in slowly; sauce will thicken as it simmers.
  14. Add salt, pepper, and pepper flakes to taste.
  15. Once mixture thickens, add the bell peppers and cauliflower.
  16. Turn up the heat to medium, stir and cook for about 3 minutes.
  17. Garnish with toasted sesame seeds & green onion curls.
3.5.3208

Veggie Panda Express Orange Chicken is a healthy vegan alternative to the popular restaurant version. Cauliflower is the key!

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Filed Under: Brunch, Dinner, Vegetarian cooking Tagged With: cauliflower, fresh, Panda Express copycat, plant-based diet, simple, vegan, vegetarian

Vegan Italian Sausage Almond Pasta

March 24, 2016 by VPKDana

Vegan Italian Sausage Almond Pasta with fresh spinach, tomatoes, lemon, and crushed almonds is a great weekday meal that is ready in 35 minutes.

Vegan Italian Sausage Almond Pasta with fresh spinach, tomatoes, lemon, and crushed almonds is a great weekday meal that is ready in 35 minutes.                                          Vegan Italian Sausage Almond Pasta with fresh spinach, tomatoes, lemon, and crushed almonds is a great weekday meal that is ready in 35 minutes. Each bite is full of zesty spices that bring back some fond memories.

I remember going to Italian restaurants as a kid. I was impressed by the atmosphere. A dimly lit room with widely spaced candle-lit tables made it seem as if clandestine meetings were being held by the patrons. The soft murmur of their voices blending with the croons of Frank Sinatra.

8 by 10 framed photos of famous Italian movie and music stars in the background giving the place an old-timey feel.  or like I was on a movie set. These and the heady aroma of baked bread, roasted garlic, and sausage-laden pasta always made my mouth water.

This nostalgia prompted me to try and create a vegetarian version for my friends and family to enjoy.  I bet the carnivores among them won’t even be able to tell the difference. When all the flavors come together so well it is sometimes hard to remember I’m not eating meat.

The addition of Tofurkey Italian Sausages with sun dried tomatoes and basil kick it up another notch. You can use the sausage in so many recipes too. What recipes do you use it in?

  • Crumble and use as a topping for pizza
  • Slice and sear with a bit of olive oil, add to any pasta dish
  • Cook to package directions and serve with sauteed greens and some garlic
  • Slice thinly and use as a layer in lasagna
  • Crumbled they would make a great filling for a taco or burrito
  • Crumble and use in a stuffed bell pepper or tomato
  • Cut into bite size pieces and put it in a stew or gumbo with your favorite veggies

After taste testing several store bought brands, I settled on Tofurkey as the best in its approximation and consistency to the meat sausage I remember.

I sometimes make my own sausage substitute with white beans (great northern or navy). Pretty easy to whip up and use in a bunch of ways. Roll them up, wrap them in foil and steam them for about 45 minutes. I add lots of spices along with vegetable broth, Bragg Liquid Aminos, vital wheat gluten, and nutritional yeast:

  • granulated garlic
  • ground fennel seed
  • red pepper flakes
  • sweet paprika
  • oregano
  • thyme
  • pepper

I rarely go for seconds, but I did with the Vegan Italian Sausage Almond Pasta. So many layers of flavor here. The hint of spice from the sausage and herbs, sweetness from the almond, and the tartness from the tomatoes made this too good not to have twice. My taste tester, my brother the omnivore, gave this recipe a thumbs up.

While I write this blog post, I’m listening to some obscure Italian punk: Guglielmo – Un’avventura (1982). Music sets the mood and pace when I cook and when I write. You can check it out on Youtube. Do you guys listen to music while you cook too? I try to find upbeat, poppy sort of punk for cooking like Social Distortion, Agent Orange, or the Vandals.

Vegan Italian Sausage Almond Pasta with fresh spinach, tomatoes, lemon, and crushed almonds is a great weekday meal that is ready in 35 minutes.

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Vegan Italian Sausage Almond Pasta
Author: Danaan
Recipe type: Main Dish
Cuisine: Vegan
Prep time:  15 mins
Cook time:  20 mins
Total time:  35 mins
Serves: 6 servings
 
Vegan Italian Sausage Almond Pasta with fresh spinach, tomatoes and crushed almonds that's ready in 30 minutes.
Ingredients
  • 1 lb penne pasta
  • 1 package (13 oz) Tofurkey Italian Sausages - crumbled or cubed
  • ½ cup almonds - soak in water for 30 minutes then blend to paste.
  • 1 cup diced tomatoes - canned or fresh
  • 1½ cups spinach
  • salt to taste
  • pepper to taste
  • 1 lemon - juice & zest.
  • 2 tbsp Dijon mustard
  • 1 tbsp olive oil
  • 1 tsp red pepper flakes
Instructions
  1. Cook penne to package directions
  2. Heat olive oil in large saucepan
  3. Add sausage at medium heat, stir frequently for 5 mins.
  4. Add salt, tomatoes, and spinach
  5. Stir until greens are tender, about 4 mins
  6. Add mustard, lemon juice & zest, stir
  7. Add the cooked pasta, stir
  8. Add salt (if needed), black pepper, and red pepper flakes.
3.5.3208

 

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Filed Under: Brunch, Dinner, Vegetarian cooking Tagged With: lemon, pasta, plant-based diet, quick, Tofurkey, vegetarian, veggie sausage

Quinoa Spinach Bites

March 20, 2016 by VPKDana

Quinoa spinach bites with cheese, garlic, and scallions are a perfect portable snack on the go. Kick your craving for fast food to the curb!

Quinoa spinach bites with cheese, garlic, and scallions are a perfect portable snack on the go. Kick your craving for fast food to the curb!Quinoa Spinach Bites are my favorite movie-watching munchie. I prefer these to the movie theater popcorn with the questionable butter. I grab a bag of these and go. As a matter of fact, I might just make up another batch tonight and watch Boondock Saints for St. Patrick’s day festivities that will continue through this weekend. Give me a Guinness to go with these crunchy snacks.

This are an amazingly versatile recipe to work with, as well as quick. Double up the batch & freeze some for later. Re-heating them is as simple as zapping them in the microwave for forty or fifty seconds.  I used a Lodge cast iron pan to give the Quinoa Spinach Bites a more even browning. Also,  adding more oil to the pan will make them crispier on the outside and soft within.

Parents can sneak fiber and protein into this perfect hand held food for the kids. Hide some broccoli or kale in them instead of spinach. They’re also a healthy substitute from the usual fatty, calorie laden football game watching fare.

Here are some toppings and dips:

  • Avocados
  • Cilantro
  • Salsa verde
  • Sriracha
  • Lemon juice
  • Ranch dressing

Use the mixture in other ways:

  • Up the ante and make a larger patty for an excellent sandwich filler. Pile on the lettuce, tomatoes, and avocado!
  • Roll them up into smaller balls for a great appetizer. Dip them in a creamy dressing like Ranch or cilantro lime.
  • Crumble up the cooked patties and toss them in a salad.

Options on veggies

  • Kale – Chop finely (leaving out the thick ribs), bring 2 cups of water to a boil, put kale in steamer basket, steam for  10 minutes.
  • Swiss chard  – Fold leaves lengthwise and cut out hard vein. Stack a couple trimmed leaves and roll them up tightly and cut across. Add to pan until slightly wilted 4 – 6 minutes.
  • Broccoli – Steam for 10 minutes or until tender.
  • Zucchini – Bring a large pot of water to a boil. Trim ends of zucchini. Place steamer basket in pot and steam for 10 to 15 minutes or until tender.

There are options for vegans:

  • Egg substitutes like VeganEgg or Ener-G egg replacer.
  • Vegan cheeses like Daiya
  • Vegan breadcrumbs such as Ian’s Natural Foods brand Gluten-Free Panko Breadcrumbs.

Quinoa has been a staple in the diets of vegetarians and vegans for a long time now. With the trend for falling in love with tofu, kale, seitan, and other healthy diet choices, quinoa is having an upswing in popularity. People are becoming more health conscious and concerned about what they are putting into their bodies. We are looking for alternatives to the sugary, carb loaded foods that line grocery store shelves.

This is one grain that is loaded with vitamins, nutrients, and plenty of other healthy elements that make it an excellent choice for use in vegetarian recipes. It takes on the flavor of whatever your combining it with so it can easily be used in savory or sweet dishes.. Quinoa is a vegetarian super food with many benefits. I highly recommend adding it to your pantry. You’ll find yourself using it a lot.

I use it in many recipes:

  • Quinoa Tabbouleh – Easy to throw together dish! Some cucumber slices, tomatoes, red onions, olives plus herbs and spices make a colorful side dish.
  • Black Bean & Quinoa Soup – A warm dish for cold nights. Carrots, tomatoes, garlic, maybe even some potato thrown into a mix of spices and some veggie broth. So delicious!
  • Baked Tomatoes with Quinoa – This one I haven’t made yet, but I can’t wait to try it!
  • Banana Quinoa Pancakes – Adding quinoa to pancakes absolves me from the guilt of having just one more.
  • Quinoa Breakfast Bites – Use any fruits you want like apple or berries, add some maple syrup, nuts like walnuts or pecans, spices are a must! Nutmeg and cinnamon are great additions.

Quinoa spinach bites with cheese, garlic, and scallions are a perfect portable snack on the go. Kick your craving for fast food to the curb!

 

Save Print
Quinoa Spinach Bites
Author: Danaan
Recipe type: Appetizer
Cuisine: Vegetarian
Prep time:  10 mins
Cook time:  40 mins
Total time:  50 mins
Serves: 12 patties
 
Ingredients
  • 1 cup quinoa
  • 2 cups water
  • 4 eggs - whisked
  • 1 cup spinach - steamed
  • 1 cup breadcrumbs
  • ⅓ cup Parmesan cheese
  • 3 scallions - thinly sliced
  • 3 cloves garlic - minced
  • 1 tbsp. olive oil
  • 2 tsp. grated ginger (optional)
  • ½ tsp. fine sea salt
  • ¼ tsp. turmeric (optional)
  • Pinch of red pepper
  • Toppings - avocado, cilantro, salsa verde, lemon juice
Instructions
  1. In medium pot bring quinoa and 2 cups of water to a boil.
  2. Reduce to low heat, cover & simmer for 15 minutes or until water is absorbed.
  3. Allow to cool to room temperature.
  4. Mix eggs, cheese, scallions, garlic, salt, steamed spinach & breadcrumbs.
  5. Allow to set for a few minutes.
  6. Heat oil in cast iron skillet.
  7. Form thin, palm sized patties with hands.
  8. Place in skillet, About 7-8 minutes on each side.
  9. Place on wire rack to cool.
3.5.3208

 

Quinoa spinach bites with cheese, garlic, and scallions are a perfect portable snack on the go. Kick your craving for fast food to the curb!

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Filed Under: Uncategorized, Vegetarian cooking Tagged With: avocado, easy, garlic, plant-based diet, quinoa, scallion, simple, skillet, spinach, vegan, vegetarian

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Veggie Punk Kitchen

Veggie Punk Kitchen

Vegetarian cooking to a punk rock soundtrack. Along with vegetables and herbs from my own small backyard space, I'll collaborating with local urban farmers to create fresh, organic dishes with a think outside the recipe box flavor

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