BBQ Lentils and 'Shrooms.

If you're anything like me, BBQ anything is good...but when it's hearty brown lentils and meaty mushrooms that are dredged in a sweet and tangy spicy BBQ sauce?! Well, "good" just turned into "glorious"!
This is a super quick protein dish that is perfect to throw on top of a toasted hamburger bun, rice cakes, mixed greens, steamed veggies, or even brown rice or quinoa. Takes about 5 minutes, start to finish (no joke!), and tastes as if you slaved in the kitchen for hours. Sounds to me like I just decided what you're having for lunch tomorrow (or midnight snack tonight, maybe?!). Enjoy, everyone!

BBQ Lentils and 'Shrooms.

BBQ Lentils and 'Shrooms. Vegan, Gluten-free. Serves one.

Ingredients

1. 1/2 cup canned lentils, drained and rinsed

2. 1/2 cup sliced mushrooms

3. 3 T BBQ sauce of choice (try my Spicy Chipotle BBQ recipe, on the blog!)

Method

1. Combine all ingredients in a small soup pot over medium-high heat and bring to a simmer. Cook, stirring constantly, until heated through and bubbling slightly. Serve as desired! 

Raw Goodness: TFVG's Asian Glow Bowl.

If you follow me on Instagram (@thefitveganginger), you already know that I LOVE my raw veggies--I don't go a single meal without a bowl of raw deliciousness! My diet is primarily raw or almost raw based...If I had to guess I would say it's about an 80/20 raw/cooked split. I love making savory and gourmet-style goodies out of vegetables...especially raw ones! Being vegan isn't just easy, it's FUN TOO! 👍 

This glow bowl is super easy, and super DUPER tasty--I just used what I had on hand...you do the same! 

            TFVG's Asian Glow Bowl. 

TFVG's Asian Glow Bowl; Vegan, Gluten-free option. Serves one. 

Ingredients

1. 5 small to medium radishes, sliced 

2. 1 cup sugar snap peas

3. Large handful sliced mushrooms

4. 1 medium carrot, grated

5. 3/4 cup canned no-salt added chickpeas, drained and rinsed

6. 2 oz. silken soft tofu

7. 1/4 tsp EACH onion powder, garlic powder, and ground ginger

8. 1 1/2 tsp braggs liquid aminos 

9. Pita bread for serving

Method

1. Prepare your veg and arrange as desired on a large plate. 

2. In your mini food processor, combine chickpeas, tofu, aminos, and spices with 3-4 T water. 

3. Blend until perfectly smooth and creamy, scraping sides periodically throughout blending. 

4. Serve hummus in the center of veggie bowl. Serve with Pitas for dipping. 

Grain Free Spicy Mushroom Pea Risotto.

Ok, so I have a confession...I've never actually had risotto before. And risotto is not necessarily what this dish was supposed to be! But I kept adding ingredients as I went (totally FUN if you've never done it before!) and ended up with this risotto-like yummy dish. Quick and easy as usual and nice and spicy. Hope you enjoy! 

 Grain Free Spicy Mushroom Pea Risotto. 

              The essential close up!

Grain Free Spicy Mushroom Pea Risotto; Vegan, Gluten-free. Serves one. 

Ingredients 

1. 1 T bragg's liquid aminos

2. 1/2 cup frozen green peas

3. 6 oz. white button mushrooms, sliced

4. 1/4-1/2 tsp chipotle powder

5. Garlic and onion powders to taste (approx. 1/4 tsp each)

6. 1/3 cup TVP granules

7. Scant 1/3 cup water

8. Romaine lettuce for garnish

Method

1. In a medium microwaveable bowl, combine TVP and water and microwave for one minute on high. Set aside. 

2. In a non stick skillet, eat the liquid aminos and sauté mushrooms and peas for about 2-3 minutes until mushrooms begin to exude their juices. Add spices and fold in. 

3. Add now cooked TVP and a splash of water. If you want to add more chipotle spices, add it here. Fold in and cook for about 4 minutes, until liquid is absorbed. 

4. Transfer to a serving bowl, garnish with lettuce, and enjoy! 

Asian Plate

As you all know by now, I absolutely love Asian food. It's my favorite. In fact, I look for excuses to cook Asian! Yesterday was no different. I was working on history homework before lunch (reading about Asia, as a matter of fact)...and that's all it took for me to crave Oriental food. I told you, I'm a sucker for all things Asian! I thoroughly enjoyed this meal. It's not only totally delicious, but it's very visually appealing to. Nice spring colors! Hope you enjoy!

Asian Plate. Yummmmmm.

Asian Plate; Vegan, Gluten-Free. Serves One.

Ingredients

For the Cucumber Sushi

1. One medium cucumber (mine weighed 8 oz.)
2. 1 mushroom, sliced into VERY thin strips
3. 1/4 avocado, sliced into VERY thin strips
4. small handful of carrots (I used pre-cut "matchsticks")

Method

1. Wash your cucumber and slice off the ends. Slice it in half, lengthwise. 
2. Using GREAT caution, slice very thin strips with either a sharp knife or a mandolin slicer, if you have one available. I just used a knife.
3. Once you have all your cucumber sheets ready to roll, begin placing small handfuls of veggies inside, in the order you wish.
4. Carefully roll into sushi and add to plate!

Note: DO NOT OVERSTUFF YOUR SUSHI. It is better to add to little and get a nice looking roll then to overstuff and have it fall apart. It is totally fine if you have ingredients left over-just make a side salad to go along with your meal!

For the Sesame Tofu

1. 3 oz. firm tofu 
2. 1 T Bragg's liquid aminos
3. sesame seeds for sprinkling

Method

1. In a shallow bowl, place 1 T aminos. Take your tofu slice and slice it in half lengthwise (should end up being about 1/2 inch in thickness). Press into aminos and let marinate for about 10 minutes. Flip and press. Marinate 10 more minutes. 
2. While marinating, heat a non stick pan over medium heat. Once tofu is marinated (aminos should be pretty much absorbed by now...if not, marinate longer), slice into tiny cubes and throw into pan. Cook about 3-4 minutes, or until heavily browned and fragrant. Flip and repeat.
3. Add tofu to plate and sprinkle with sesame seeds.

For the Spicy Carrot-Ginger Paste

1. One medium carrot (mine weighed 4 oz.), washed, peeled, and chopped
2. 2 tsp spicy brown mustard
3. 2 tsp fresh minced ginger
4. water, as needed

Method

1. In a mini food processor, combine chopped carrot, ginger, and mustard. Process until combined. Add a splash of water, scrape down sides, and process again. Repeat this until a paste forms. Add to plate and sprinkle with more sesame seeds, if desired. 

Note: I didn't measure the water because the amount you will need varies on the moisture content of your veggies. It's pretty flexible. You just want to make sure you add just enough to make a paste.  

Spicy Raw Carrot Burgers with Portabello Bun

Prepare to have your mind blown. I'm so not kidding. This is the best thing I have ever tasted. And yes, I know that is a VERY bold statement. And it's 100% true. The combination of flavors in this burger are unbelievably delicious. Heck, don't take my word for it--GO MAKE THIS RIGHT NOW!

Spicy Raw Carrot Burger with Portabello Bun.

Spicy Raw Carrot Burgers with Portabello Buns; Vegan, Gluten Free. Makes one Burger.

Ingredients

1. 1 medium carrot (mine weighed 4 oz.), peeled and chopped
2. 1 T lemon juice
3. 1/8 cup chopped onion
4. 2 tsp spicy brown mustard
5. garlic, oregano, basil, black pepper
6. 4 sundried tomatoes (make sure they are not oil-packed), chopped
7. 2 raw portabello mushroom caps, washed and stems removed

Method

1. Combine all ingredients (except mushrooms) in food processor and process until very finely chopped and well-combined. 
2. Scoop into hands, form into a patty and place on one of the mushroom halves. Top with remaining mushroom and EAT!

Spicy Deliciousness. Oh yeah.