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Posts Tagged ‘vegan’

  1. Cooking My CSA, Chard Chips

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    June 17, 2013 by Emily

    chardchipsThis week I received swiss chard in my CSA box, I’ve never cooked them before, but I knew I could use them like kale. So OF COURSE I made baked chard chips. They’re my favorite healthy snack to crunch on while drinking a cold beer on my deck ! (I like to pretend they counteract the not-so-great-for-me beer!) 

     

    What You’ll Need:

    1 bunch Swiss Chard
    1 Tablespoon Olive oil
    1 Teaspoon Old Bay Seasoning (OR your favorite grilling seasoning)

    Method:
    Preheat your over to 250 degrees. Wash and dry your Chard leaves, then rip the leaves away from the tough center stem. Place on a large cookie sheet and drizzle with the olive oil, tossing the leaves to evenly coat. Sprinkle your seasoning over the leaves and place in the oven. Allow to bake for 20 minutes, then flip the leaves and bake an additional 20 minutes. At the end of 40 minutes, test one of the leaves for crispiness, they should snap and crunch like a potato chip.

    Once the chips have reached the desired crispiness, remove them from the oven and allow to cool completely. Alex and I ended up eating all of our chips in about…10 minutes… but if you do need to keep them longer than that make sure they are stored in an airtight container, other wise your chips will go soft, and then what was the point of baking them?!

     


  2. 6 Delicious Salad Dressings

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    February 22, 2013 by Jenn

    6saladdressings

    Spring is about to be upon us, which for me is salad season. Many store bought dressings can be expensive! They also have a lot of additives, some of which I can’t even pronounce. Fresh is best. Here are 6 easy and delicious recipes that taste amazing and won’t empty out your wallet. (Some of them make good dipping sauces for snacks as well.)

    Vegan Caesar:
    1/2 C Olive Oil
    2 Cloves Garlic
    1 TBSP Fresh Lemon Juice
    1 TSP Reduced Sodium Soy Sauce
    1 TSP Dijon Mustard
    1 TSP Onion Powder
    1/2 TSP Garlic Salt
    Add all ingredients into a blender, add oil last in a drizzle until well combined.

    Bloody Mary: (sounds weird but is AWESOME)
    3 TBSP Olive Oil
    1 TBSP Red Wine Vinegar
    1/2 TSP Salt
    1/4 TSP Pepper
    1/2 TSP Old Bay
    1 TBSP Lemon Juice
    1 TSP Lime Zest
    1 C Tomato Juice
    Shake all ingredients until well combined

    Citrus Soy:
    1 TBSP Soy Sauce
    1 TSP Lime Juice
    2 TSP Honey
    3 TBSP Orange Juice
    2 TBSP Olive Oil
    1 TSP Wine Vinegar
    1 TSP Black Sesame Seeds
    Combine in jar, shake until mixed well.

    Garlic Parmesan:
    3/4 C Olive Oil
    1/4 C Lemon Juice
    2 Cloves Garlic
    2 TSP Dijon
    1/2 C Parmesan
    Salt & Pepper
    Combine all ingredients except for Olive Oil in a blender or food processor. Once combined, slowly add oil in a drizzle while mixing until all is combined.

    Coconut Lime:
    1 C Coconut milk
    1/2 C Lime Juice
    2 TSP Olive Oil
    1/2 TSP Sea Salt
    1/4 TSP Fresh Pepper
    Shake all ingredients until well combined

    Blueberry Dijon:
    2 TBSP Olive Oil
    1 C Blueberries
    1 TBSP Honey
    1 TBSP Dijon Mustard
    1 TSP Balsamic Vinegar
    1/4 TSP Salt
    1/4 TSP Pepper
    Combine all ingredients in blender or food processor except for Oil and Vinegar, add those last slowly until all are well combined.

    Enjoy!!!


  3. The Best Popcorn Recipe EVER.

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    February 17, 2013 by Jenn

    POPCORN1

    That’s a bold statement, I know, but seriously, this popcorn recipe is the jam. It’s perfect for movie night, just having out, or packing a snack for work. I made this popcorn for some friends recently and before I knew it, it was all GONE. It’s an easy recipe and it’s vegan too!

    You’ll need:

    - Any brand of Popcorn Kernels (The kind you pop yourself)
    - Olive Oil
    - Earth Balance
    - Bragg’s Liquid Aminos* (You can use soy sauce if you can’t find this)
    - Bragg’s Nutritional Yeast*

    *For those who aren’t sure, Liquid Aminos is a vegetable protein seasoning made with 16 amino acids and from NON-GMO soybeans. It’s an excellent more natural alternative to soy sauce. In my opinion, soy sauce has way too much sodium. Liquid Aminos has much less and tastes almost exactly the same. You can find it at Whole Foods and GNC.
    *We’ve talked a little about Nutritional Yeast before but if you missed it, here’s the scoop. It’s a deactivated yeast that comes in flake form, it’s vegan, it’s filled with B vitamins, and it gives everything a cheesy taste. That makes it perfect for popcorn. You can also find this at most natural food stores.

    To make a large bowl of popped corn, use a half cup of kernels. You can use an air-popper but if you don’t have one that’s okay! I use a medium size saucepan with a tight fitting lid. Put 2 Tbsp olive oil in the pot and the half cup of kernels. Turn the heat on high and put on the lid. Once it begins to pop, keep an ear out. Just like microwave popcorn, you’ll want to remove the pot from the heat when the pops are 3-4 seconds apart.

    To make the popcorn dressing melt 3/4 cup butter in the microwave in a safe dish. Once melted, add 3 Tbsp liquid aminos. Mix together and drizzle over the popcorn. I like to shake the bowl so the popcorn is coated completely. Then sprinkle on some nutritional yeast and you’re all set!! Trust me. Best. Snack. Ever.

    POPCORN2

    POPCORN4

    POPCORN5


  4. 3 Ways to Enjoy Kale

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    January 28, 2013 by Jenn

    Kale is a super-food, this we know. It’s packed with tons of vitamins like beta carotene, vitamin K, vitamin C, and calcium. The word on the street is that Kale also helps by blocking the cells from cancer growth… and it’s delicious. Two birds, one stone. By boiling this veggie, you’re removing a lot of the nutritional value but I’m about to give you 3 yummy ways to eat kale that help keep those vitamins intact.

    1. Kale wrap-ups
    Kale wrap-ups

    This is the easiest recipe on the list because, well, you don’t have to cook the kale at all! Rinse your kale and dry very well. Remove the stem and use the leaves at the wraps. Slice an avocado, portabella mushrooms, and a few strawberries. Make tiny sandwich wraps and use a toothpick to secure. You might be thinking, strawberries?? If you haven’t had avocado and strawberries together, you’re missing out! It’s a staple for salads in my home.

    2. Sautéed Savory Kale
    sauteed kale

    All you need for this amazing side dish is 3 cups of kale, 1 1/2 cups vegetable broth, 2 Tbsp olive oil, and 1 Tsp crushed red pepper. Combine all ingredients into a large skillet. Use a spatula to make sure all kale is covered. Simmer in the pan, covered, for about 5 minutes. Remove the lid and simmer for another few minutes or until kale is soft and all the liquid has evaporated.  (If it seems that the liquid has been absorbed before the kale is done, just add a little more broth so it won’t stick to the pan.) Sprinkle with a little salt and pepper and serve. Meat eaters feel free to use chicken or beef broth instead.

    3. Kale chips
    kale3

    This is probably the most common way that kale is prepared. Put your kale into a casserole dish and drizzle 1 Tbsp olive oil and 2 Tsp sea salt over top. Bake for 10 minutes at 350 degrees and enjoy! Best snack ever.

    Eat your greens!!

     


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