Day 7 Veg Out Challenge! Final Day with the Carnivorous Killer!
So we have made it to day 7!!!! The last day of the week-long Veg Out Challenge! Did the Carnivorous Killer make it?
Yet again- there is only one way to find out!
Vegan Black Bean Soup
INGREDIENTS
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 green bell pepper, chopped
- 2 cans (or 3 cups) black beans, rinsed and drained
- 1 tbsp. oregano
- 1 tsp. cumin
- 2 bay leaves
- 1-2 tsp. chile powder
- generous grating of black pepper
- 1-2 tsp. minced chipotle chiles in adobo sauce
- 2 15-ounce cans diced tomatoes
- 4-5 cups vegetable broth or water
- 1 cup fresh or frozen corn kernels (optional)
- lime wedges
DIRECTIONS
In a large pot, saute the onions, garlic, and bell pepper until the onions soften, about 3 minutes.
Add the beans, seasonings, and tomatoes, and stir to combine. Add 3 cups vegetable broth or water.
Reduce the heat to a simmer, and cook, uncovered, for about 1 hour, adding additional water or vegetable broth as needed to keep a soupy consistency.
Just before serving, add the corn, if you like, and heat through. Serve in bowls with lime wedges. Makes 4-6 servings.
Recipe via Fat Free Veegan Kitchen
Day 6 Veg Out Challenge with Carnivorous Killer!
Here we are at day 6!!!!
What will the Carnivorous Killer eat today? Will he actually like it? Will he slip some chicken/ steak strips in the recipe to spit the veggie way???
Only one way to find out!!! Watch the video!!!
Meat-Free Cheesy Meat Pasta
INGREDIENTS
- Twist Noodles
- 1/2 packet of Morning Star Meat Substitute meal starters
- 1/2 cup shredded soy cheese
- fresh spinach
- 1/4 cup 8th Continent Original Soy Milk
- 1/2 Tsp Margarin
DIRECTIONS
Boil water and put in noodles till soft. (about 10 minutes) Heat up Meal starter meat substitute.
Put a few tablespoons of water in a pan with the spinach. Turn on the heat to high and shake the pan until the spinach has wilted. Drain and keep warm.
In a frying pan, put in margarin, 8th Continent Soy Milk and shredded soy cheese. Heat together, melting cheese and margarina and stirring often.
Drain the noodles, dish and put wilted spinach and meat substitute on top of noodles. Drizzle cheese sauce… and most importantly:
ENJOY!!!!
How do you like it? It tastes like awesomeness huh?
Day 5 Veg Out Challenge with the Carnivorous Killer!
What? What is that you say? Day 5 already? Oh boy, it doesn’t even seem that long since you were picking chicken out from between your teeth!
So… how does it feel?
How are you doing?
Yes, it may be difficult at times. Especially around the 4th of July when everyone is trying to pass you a hot dog. But no fear! Maybe you can bring a pack of veggie links! Don’t be afraid to experiment with meat substitutes.
Vegetarianism and Veganism is no longer just for hippies and health nuts! You will be surprised how simple it is after you get the hang of it.
So what about our Carnivorous Killer? How is he doing? Did he give in to temptation? There is only one way to find out! Watch the video below!
Cheese Stuffed Shells with Homemade Vegetable Marinara Sauce
Please note: the Cheese Shells are not vegan friendly, however the sauce is.
INGREDIENTS
- 2 1/4 teaspoons extra virgin olive oil
- 1 1/2 cloves garlic, minced
- 1/4 large onion, chopped small
- 1/4 large sweet red pepper, seeded and diced
- 1/4 large green pepper, seeded and diced
- 3/4 medium carrot, peeled and diced
- 2 1/2 ounces canned mushrooms (bits & pieces, also use liquid)
- 7/8 cup canned plum tomatoes, include liquid
- 9 teaspoons tomato paste
- 3/4 teaspoon dried oregano
- 3/4 teaspoon dried basil
- 1 tablespoons finely chopped fresh basil
- 3/4 teaspoon spicy Italian seasoning
- 3/4 large bay leaf
- 3/4 large celery rib, chopped small
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
DIRECTIONS
In a large frying pan, heat olive oil; add garlic, onions and saute’ until onions are transparent, about 5 minutes, stirring frequently. Add diced sweet red pepper, diced green pepper and saute’ for an additional 1 minute. Transfer mixture to a large heavy bottom cooking pot. Add diced carrots, canned mushrooms (including liquid), tomatoes (including liquid), tomato paste, oregano, dried basil, fresh basil, spicy Italian seasoning, bay leaves, celery, sugar, salt and black pepper Bring sauce to boil; reduce heat and simmer, partially covered for 40 minutes, stirring occasionally. Sauce should be smooth when cooked. Adjust seasonings to taste. Remove bay leaves and discard. Pour over pasta, stuffed shells, angel hair spaghetti… whatever you want!!!
And the most important part:
ENJOY!
Recipe via William (Uncle Bill) Anatooskin on recipezaar.com
Veg Out Challenge Day 4 with the Carnivorous Killer!
We are now on Day 4… will he make it?
Is he foaming at the mouth?
Is he pacing around hallucinating about steaks and clouds of Porkchops?
Watch the video and see how the Carnivorous Killer is doing today!
Lopez’s Sweet Potato Battered Portabella Mushrooms
INGREDIENTS
- 2 Medium Sized Sweet Potatoes
- Fresh Green Beans
- Fresh Sliced Portabella Mushrooms
- 1/4 Clove of Garlic
- 1/2 cup of 8th Continent Original Soy Milk
- 2 Cups of Bread Crumbs
- 1 Tsp of Butter
- 1/4 cup Soy Oil
DIRECTIONS
Rub down the 2 Medium Sized Sweet potatoes with soy oil, stab with fork to allow ventilation, and wrap in foil. Bake in 400 degree oven for 45 minutes. (Depending on size of sweet potato)
Dice 1/4 clove of garlic and sautee in pan along with 1 Tsp of butter. Once hot, add sliced Portabella mushrooms into pan and cook on medium-low heat for 5 minutes on both sides.
Once sweet potatoes are finished baking, remove from oven and allow to cool. Unwrap the sweet potatoes and discard of the foil. Cut one sweet potato down the middle and remove 1/2 of the contents from the skin. Place the skinned sweet potato in a bowl and add 1/2 cup of 8th Continent Original Soy milk. Mash together to form somewhat of a paste.
Boil water and snap both ends of the fresh green beans. Once water is boiling, add green beans and allow them to boil for 10 minutes. Strain and set aside for complete dish.
Dip the cooked portabella mushrooms into the sweet potato paste and then coat with bread crumbs. Heat soy oil in a skillet and carefully set the breaded portabella slives into the pan. Allow to brown on both sides, flipping and paying attention to the frying and quickly move to a plate.
Dish the finished portabella slices, the cooked fresh green beans, and the baked sweet potato on a plate. Slice sweet potato to add salt/ pepper/ brown sugar to taste…
and the most important step:
ENJOY!!!!
Veg Out Challenge Day 3 with the Carnivorous Killer!
Tasty Taters
INGREDIENTS
- 4 Red Skin Potatos
- 1 Bell Pepper
- 1 Medium Onion
- 1/2 Tsp. Freshly Chopped Garlic
- 1/2 Tsp. Freshly Chopped Parsely
- 1 Tsp. Soy Oil
- 1 Ripe Tomato (optional)
DIRECTIONS
Boil the 4 Red Skin Potatoes for about 5-10 minutes. Remove from water, let cool and cut into sections.
Heat Soy Oil in a pan and insert the sectioned Red Skin Potatoes, Chopped medium onion, chopped Bell pepper, chopped Parsely and chopped Garlic. Allow the ingredients to sautee in the soy oil for about 5-7 minutes. Once Potatoes turn golden remove all ingredients and dish. A sliced tomato is a great accent and snack for the side of this delicious fresh breakfast!
He likes it!
Chunky Tofu Tomato Soup
INGREDIENTS
- 2 teaspoons soyoil
- 1 medium onion, diced
- 1 cup 8th Continent Original Soymilk
- 1 10.5-ounce package firm lite silken tofu
- 1 large tomato, diced
- 1/2 teaspoon salt
- 1/2 teaspoon chopped garlic
- 1 teaspoon fresh basil, chopped
- 1/2 teaspoon white pepper
DIRECTIONS
Sauté onion in sauce pan in oil for 3 minutes or until transparent. Add tomato and garlic, continuing to sauté for 2-3 minutes.
Add basil, salt and pepper. Blend in 8th Continent Original soymilk. Cook, stirring constantly, for one minute. Remove from heat and cool briefly.
Add in tofu. Transfer to a food processor and puree until smooth. Serve hot or chilled. Yield 3-4 servings. Enjoy!!!
Veg Out Challenge Day 2 with the Killer Carnivore!
Day 2 of 8th Continent Soymilk’s Veg Out Challenge!
Today I made Vegan friendly Cinnamon French Toast with Fresh Apple Cinnamon chunks.
For lunch/ dinner I made a vegan friendly pizza that turned out to die for! Who would have ever thought living so healthy could taste so good?
Check out the video of Carnivore Killer and see how he is doing on his second day without meat!
Has we withered away yet? Has he gone mad and started gnawing on his arm? You’ll have to watch the video to find out! It’s like Meatless Madness! hehe
Cinnamon French Toast with Fresh Apple Cinnamon
This recipe replaces eggs with bananas so you can still enjoy your French Toast Vegan Style!
INGREDIENTS
- 2-3 ripe bananas
- 3/4 cup 8th Continent soymilk
- 1 1/2 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice (optional)
- 1 teaspoon vanilla
- bread, any kind is fine
- vegan margarine
DIRECTIONS
Blend bananas, 8th Continent soy milk, cinnamon, pumpkin pie spice and vanilla in blender or food processor and pour mixture into pie plate or wide dish.
Gently dip bread slices into the mix, coating both sides. Fry in vegan margarine in medium-hot skillet until golden brown.
Serve with maple syrup if desired, and, as always, enjoy your wonderful vegan French toast!
(via About.com: Vegan Food)
INGREDIENTS
- One Medium Granny Smith Apple
- Ground Cinnamon
- Cane Sugar
- Soy Oil
DIRECTIONS
Slice the apple into sections and de-seed. Heat Soy Oil in a frying pan and drop sectioned apple pieces in one by one. Scatter the ground cinnamon over the sectioned apples while they are in the pan. Scatter in sugar as well. After about a minute on medium high heat, you flip the apple sections and sprinkle cinnamon and cane sugar on the other side as well. Let cook for about a minute so that the apple sections start to pucker around the edges, but are still firm. Remove from pan- serve- and most importantly- enjoy!!
Vegan Mediterranean Pizza
INGREDIENTS
- ¾ cup warm water
- 1 envelope active dry yeast
- 1 T. honey
- ¾ cup whole wheat flour
- 1 ¼ cups white flour
- ¾ t. and 1 t. salt, plus more to taste
- 1 ½ T. and 2 T. olive oil, divided
- ½ cup nutritional yeast
- ¼ cup soymilk powder
- 1 T. Cornstarch
- ½ cup dairy-free soy mayonnaise
- 1 cup plus 2 T. plain 8th Continent Soymilk, divided
- ¾ cup pizza sauce, either homemade or store-bought
- Toppings of choice, such as vegetables or vegan meat substitute- I used tomato, black olives, eggplant, Cheese Substitute and Mushrooms
(This recipe makes two 12″ pizzas)
DIRECTIONS
In a medium-sized mixing bowl, gently combine the warm water, yeast, and honey. Allow the mixture to set for about five minutes or until bubbles form on the surface. (This ensures that you, indeed, have an “active” packet of yeast.)Add the whole wheat flour, mixing with a wooden spoon until well combined. Cover and let rest in a warm place for 30 minutes.
Add in the white flour, salt and olive oil, mixing until forming a soft, but not sticky, dough. (Your dough should pull away from the sides of the bowl and should not “tear” or stick to your hands. If this is the case, add more white flour in small increments until your dough no longer sticks to your hands when you push down on it.)
On a dry (not floured) countertop, turn out the dough and knead until elastic, about 5 to 7 minutes. Add flour in small increments as needed, taking care so as not to dry out your dough. Place dough in a well-oiled bowl, turning once to coat, and cover. Place bowl in a warm place and let rise until doubled in bulk, about 1 hour.
Meanwhile, make the cheese sauce. In a small bowl, combine the nutritional yeast, soymilk powder and cornstarch. Set aside.
In a medium-sized bowl, combine the oil, soy mayonnaise and 1 cup 8th Continent Soymilk, whisking until well combined. Add the dry ingredients and 1 t. salt to the mixture, whisking until lumps are dissolved (a few lumps will still remain but will dissolve while cooking).
In a heavy-bottomed skillet over medium heat, heat the sauce mixture, stirring constantly until desired consistency. Salt to taste.
Preheat the oven to 500 F. Lightly oil a large baking sheet or pizza pan.
On a lightly floured surface, turn out the dough and divide it in half. Cover half of the dough while working with the other. Roll out the dough into a round about 1/4-1/2 ” thick and place on the prepared sheet. Make a crust by pinching up the sides of the dough. Repeat with remaining dough.
With a spoon, spread the pizzas sauce in a circular motion on each of the pizzas. Top with cheese sauce and toppings. Lightly brush the crusts with the remaining 2 T. of 8th Continent soy milk and lightly sprinkle salt. Bake for 30-40 minutes, or until crust is golden brown.
8th Continent Soy Milk’s Veg Out Challenge! Day 1 with the Killer Carnivore!
Day 1 of 8th Continent Soy Milk’s Veg Out Challenge!
For breakfast we made Banana Oat Pancakes (insert Jack Johnson’s awesome Banana Pancake song here!) and a black bean burger with a veggie medley I whipped up off of the top of my head. And surprise surprise! It actually turned out pretty well!
You can take the Veg Out Challenge too! Share your experiences/ pictures/ videos on Facebook Group: Veg Out Challenge, or you can leave your experiences in the comments section of this post! Stay tuned and see if the Carnivorous Killer can actually make it through the week completely meatless! DUH DUH DUHHHHHHH
If you haven’t watched the video yet-
Check it out!!!!
Banana-Oat Pancakes
INGREDIENTS
- 1/2 cup unbleached flour
- 1/2 cup rolled oats
- 1/4 cup soy flour
- 1 tablespoon baking powder
- 1 1/2 cups Vanilla 8th Continent Soymilk
- 2 bananas, thinly sliced
DIRECTIONS
In a large bowl, combine the rolled oats, unbleached flour, soy flour, and baking powder. Add the 8th Continent soymilk, and blend with a few swift strokes. Fold in the banana slices.
Pour 1/4 cup of the batter onto a hot nonstick pan. Cook for about 2 minutes or until bubbles appear on the surface. Flip the pancake and cook for another minute or until heated through.
Serve the pancakes with maple syrup, fruit spread, or applesauce.
Black Bean Veggie Burger
INGREDIENTS
- 1 (16 ounce) can black beans, drained and rinsed
- 1/2 green bell pepper, cut into 2 inch pieces
- 1/2 onion, cut into wedges
- 3 cloves garlic, peeled
- 1 egg
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon Thai chili sauce or hot sauce
- 1/2 cup bread crumbs
DIRECTIONS
If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet. In a medium bowl, mash black beans with a fork until thick and pasty. In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans. In a small bowl, stir together egg, chili powder, cumin, and chili sauce.Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.
(Via allrecipes.com)
Veggie Medley
Take one can of sweet corn, on half diced onion, one quarter diced clove of garlic and one can of kindey beans. Sautee and serve!