Tag Archives: vegan

Vegan Blondies

4 Nov

Vegan Chocolate Chip Blondies | Adventures of a Hungry Redhead
Vegans are like rabbits. They eat carrots and they multiply… you know, like rabbits. I wonder if their feet when cut off and attached to key chains are lucky? Being that they are vegan, they would probably disapproved of me testing this theory.

I swear my circle of vegan friends has doubled this year, and as much as those rascally rabbits love my Chocolate Stout Brownies and Oatmeal Chocolate Chip Cookies, I’m in the middle of my “bar stage.” Don’t worry, I’m not frequently bars by myself ordering cheap beer and eating peanuts for dinner, this is far more sinister: have you noticed pretty much all of September was bar cookie posts? What can I say, I’m lazy. I like not having to wait to scoop out another dozen rounds of cookie dough and not having to prepare parchment paper for cookie sheets. Continue reading

Vegan Banana Chocolate Swirl Bread

17 Jul

Vegan Banana Chocolate Swirl Bread | Adventures of a Hungry Redhead
I like swirls. I’m an indecisive person, so swirls mean I don’t have to pick between flavors. Plus, swirls are pretty.

Vegan Banana Chocolate Swirl Bread | Adventures of a Hungry Redhead
Sometimes though, I wait until too late in the day to take pictures, so I don’t have natural light and my pictures don’t look so pretty. Continue reading

Vegan Chocolate Stout Brownies

24 Apr

Vegan Chocolate Stout Brownies | Adventures of a Hungry Redhead
After two weeks of Paleo recipes, I thought I’d freak you all out by posting something vegan. What can I say, I like to keep people on their toes.

I find it crazy that the vegan chocolate chip cookie recipe I posted months ago has so far been the most popular recipe on my blog. I guess vegans are in need of good recipes. These brownies more than qualify. They are decadent in every sense of the word. They don’t require anything super fancy (unless you don’t stock flax seed and what kind of crazy person doesn’t have flax seed in their pantry) and there’s no way you’d know they were *gasp* vegan. Continue reading

How NOT To Blog About a Food Festival

20 Feb

Taste of Athens | Adventures of a Hungry Redhead
I am obviously still a food blogger rookie. I went to Taste of Athens on Sunday (Athens is where the University of Georgia is, about an hour outside of Atlanta) and I bombed. As this was a food festival where you simply bought a ticket, entered the banquet hall, and sampled until your heart’s content, I figured I’d just do what I do naturally: eat everything in sight. I was wrong. Here is how NOT to blog about a food festival: Continue reading

Three Bean Tacos

14 Feb

Three Bean Tacos | Adventures of a Hungry Redhead
Remember how I said that there are some vegan foods that miraculously taste like there’s meat in them? This is one of those foods. Now technically, since I like to put cheese on these, they are not vegan, but that’s the only thing you’d need to change to be vegan certified. You know what they say: you can take the girl out of Wisconsin … but you couldn’t pry cheese from my cold dead hands! Or something like that. Continue reading

Coconut Curry Chili

30 Jan

Coconut Curry Chili | Adventures of a Hungry Redhead
Chili is not chilly at all. It’s hot. Maybe, from now on, we should call it hottie? That would be a totally appropriate name for this really, because it is sooooo good. It’s delicious, it’s easy to make, it’s colorful, it’s good for you. This is the kind of chili (hottie) you’ll want to take home to meet your parents. You can see a future with this chili; one with a house, kids and a dog. It’s perfect. How did you breathe before there was Coconut Curry Chili?

This recipe was on the cover of last year’s Clean Eating “Comfort Foods” magazine and I’ve probably made it three or four times since then. I have a hard time finding barley at my grocery store, so I generally use a “Harvest Grain Mix” from Trader Joe’s that is a combination of Israeli cous cous, quinoa, baby garbanzo beans and orzo. I also have a hard time finding “tomato puree” in my store, so I use a combination of one can crushed tomatoes (15 oz) and one can tomato puree (6 oz).

Coconut Curry Chili | Adventures of a Hungry Redhead
If it just so happens that you don’t like the flavor of curry, then you need to suck it up, admit you’re wrong, and eat it anyway. Just kidding. If you aren’t a fan of curry, don’t worry, it’s not a strong curry flavor (in my opinion and I LOVE curry). I can actually taste more of the coconut in this. Plus, it’s chili (I mean hottie) so you can adjust those flavors to your preference. That is the beauty of cooking versus baking; adjust on the fly as you go. Cooking is jazz; improvise.

Have I mentioned yet that you can eat two and a half cups of this hottie (you know, the chili) for only 340 calories? It also has 17 grams of protein, even though it has no meat! That has to be music to the ears of you New Years Resolutioners. And you better be sticking with it, it’s still January for Pete’s sake. (Question, who is Pete and why do we invoke his name when we don’t want to use the Lord’s in vein? My first guess is he’s Jesus’ half brother, but I never went to Sunday school, so I could be wrong.)

Coconut Curry Chili | Adventures of a Hungry Redhead
Make this hottie now. It makes a large batch so you can share it and maybe even pull in a hottie who admires your cooking skills (in this case by hottie, I mean a handsome gentleman or lady).

Oh crap. Can I still call this a hottie if it’s not spicy? I forgot to mention that it’s not spicy, which I dig, cause I don’t do spicy. Throw some tabasco in it if you want a spicy hottie. Ok, I give up on my “hottie” idea. I just got an image of Sofía Vergara in a giant pot after that last line. Go make chili.

PS – Vegan. Ha! Gotchya!

Coconut Curry Chili
by Clean Eating

Ingredients
1 1/2 tsp red curry paste
1 tsp ground cumin
4 cups low-sodium vegetable broth, divided
1/2 cup uncooked bulgur
1/2 medium sweet potato, peeled and cubed (2 cups)
1 large green bell pepper, chopped (2 cups)
3 cups cooked kidney beans or BPA-free canned kidney beans, drained and rinsed well
1/2 cup light coconut milk
2 cups jarred or boxed tomato purée (aka passata)
2 scallions, chopped
Fresh ground black pepper, to taste

Directions
In a four quart pot, add curry paste, cumin and a bit of broth. Mash mixture and stir until paste is no longer in lumps. Add remaining broth, bulgur, potato and bell pepper. Set over high heat and bring mixture to a boil. Cover tightly, reduce heat to medium-low and cook for 10 minutes.

Add beans, coconut milk and tomato purée to pot and stir. Cook, uncovered, for seven minutes, until bulgur is tender and chili is thick. Stir in scallions and black pepper and serve.

Spaghetti Squash

8 Jan

Spaghetti Squash | Adventures of a Hungry Redhead
In keeping with the theme of food that’s crazy easy to make and rather good for you I present: spaghetti squash.

It’s not the sexiest of the squashes. It’s no butternut or acorn and it certainly can’t hold a candle to pumpkin, but don’t keep passing this gem by at the grocery store, especially if you’re on a gluten-free, vegan, low-carb or paleo diet.

Just 40 minutes in the oven and you have an all-veggie alternative to spaghetti. Hence the name, although I’m not sure when it was shortened from “all-veggie alternative to spaghetti squash” to just “spaghetti squash.” Continue reading

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