vegan Archives - Page 13 of 18 - Husbands That Cook

17
Mar
2016

matcha made in heaven shake

categories: Breakfasts, Desserts, Drinks

Happy Saint Patrick’s Day! This is going to be a short post. We wanted to share something super quick and easy that you could whip up today in no time at all. This rich and creamy shake is dreamy and delicious and takes less than five minutes to prepare. It is cool, minty, and tastes like a decadent dessert, but in fact it is made without any ice cream, and the vibrant green comes from all-natural ingredients—not a drop of food coloring to be found! Made with frozen bananas, honey, vanilla, and almond milk, all the ingredients are mixed in a blender with fresh mint leaves and a splash of mint extract for an extra lift. The beautiful green color comes from matcha and spirulina which also give this smooth drink a slight pick-me-up as well as a boost of nutrients! This refreshing treat was inspired by today’s holiday, but this minty matcha made in heaven shake will be enjoyed throughout the year. Whipped cream is optional, but highly encouraged. Happy St. Patrick’s Day everyone!

☘ ☘ ☘ ☘ ☘ ☘ ☘

Matcha Made in Heaven Shake
serves 2

2 bananas, sliced and frozen (about 8 ounces)
1 1/2 cups almond milk
8 large mint leaves
1 teaspoon vanilla extract
1/2 teaspoon matcha powder (see note)
1/2 teaspoon spirulina powder (see note)
1/8 teaspoon mint extract
1 to 2 tablespoons honey
whipped cream (optional)

Combine the frozen bananas, milk, mint leaves, vanilla, matcha, spirulina, mint extract and 1 tablespoon of honey in a blender, and blend until smooth and creamy. Taste for sweetness and add more honey as needed. Pour into glasses and top with whipped cream and a sprinkle of matcha powder, if desired. Enjoy!

notes:
— To freeze the bananas, slice them and place the slices in a resealable plastic bag in a single layer, then lay the bag flat in the freezer until frozen.
— Matcha and spirulina powders can be found in natural food stores, and both are available online.
— To make this vegan, replace the honey with agave syrup or other vegan sweetener.

15
Mar
2016

kimchi fried rice bowl with quick cucumber pickles

categories: Entrées

One of the first recipes we posted on Husbands that Cook was Thai carrot burgers: tender, juicy patties filled with fresh grated carrots and aromatic spices mixed in a tangy peanut-lime sauce spiked with sautéed garlic, ginger, and handfuls of chopped cilantro. We have been making these zesty and spicy burgers for years, and it always been one of our favorite recipes to prepare, not only because they are delicious, but because they fill the house with the fragrance of fresh herbs and spices as you cook. That wonderful Thai-inspired creation was adapted from Lukas Volger’s Veggie Burgers Every Which Way, and we were thrilled to learn that he just released a new cookbook last week called Bowl. It is beautifully designed and filled with creative one-dish vegetarian recipes for ramen, pho, bibimbap, and dumplings, as well as gorgeous photography and helpful techniques like how to make ramen noodles and potstickers at home. It was difficult to choose which one to make first, but this kimchi fried rice bowl with quick cucumber pickles immediately caught our attention, since we recently made a batch of kimchi and posted a recipe here just a few weeks ago!

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27
Feb
2016

jalapeño-cucumber margaritas

categories: Drinks

Monday was National Margarita Day. We don’t know who comes up with these random food holidays or how they get started, but somehow, we seem to hear about them the day they happen. Our schedules are fairly flexible so it keeps things exciting for us when these culinary affairs unexpectedly appear. A few weeks ago, we were in the kitchen about to make vegetarian matzo ball soup for the blog, when we realized everyone online was posting about National Chocolate Cake Day. You can’t ignore a sweet holiday like that, so we followed our instincts, baked a cake instead, and made the soup the following day. And how can you pass up an opportunity to start off your week making delicious margaritas first thing on a Monday morning?! Sure, it may have been 8am, but it was 5 o’clock somewhere plus it was Washington’s birthday, so we had to raise a glass to honor the father of our country, even if we hadn’t had our breakfast yet. And as appropriate as cherry margaritas would have been to recognize his 282nd, another idea blossomed. One of our favorite local Mexican restaurants, Cacao Mexicatessen, makes the best margaritas, and we thought if there was one recipe we’d like to make, it would be theirs. Even though they are closed on Mondays, we crossed our fingers and sent them a message on Instagram asking if they would be willing to share their recipe with us. Not only did they immediately respond on their day off, but were gracious enough to email us the recipe and said we would be welcome to post it on our website. So in celebration of this momentous holiday, as well as a belated toast to our first president, we thank Cacao, and nobly introduce you to these most-delicious jalapeño-cucumber margaritas.

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16
Feb
2016

asparagus risotto with lemongrass and thai basil

categories: Entrées

Regardless of this uninvited heatwave here in Los Angeles—yes, it is literally 90 degrees today—we want to believe or at least pretend that it is still winter. Trust us, we are not complaining one bit, but 90 in February is a little extreme, and it would be nice to experience all four seasons equally. We have a dream! Speaking of balance, we dedicated the first half of this month to making cookies, caramels, and sweet Valentine’s Day desserts, so today we are honoring the yang to our yin and sharing a delicious risotto recipe, adapted from one of our favorite cookbooks, The Veganomicon. And since it is still technically February, asparagus season has officially begun and it is the perfect time to start making some meals with it! This creamy risotto highlights this healthy winter vegetable in the most flavorful way possible: sautéed asparagus tips are cooked separately until golden and crispy while the remainder is sliced and cooked gently with Thai basil, fresh mint leaves, loads of shallots and seasoned with chopped garlic and a spicy serrano pepper for heat. The risotto is simmered with a fragrant homemade broth filled with fresh lemongrass, ginger, crushed garlic, and soy sauce. Even though Mother Nature has hastily decided to pour a glass of Sangria, start eating ice cream bars, and sport a bikini, we are going to sit here patiently and enjoy one of our favorite dishes as though it was winter.

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20
Jan
2016

moutabal

categories: Sides

Mediterranean restaurants are a vegetarian’s best friend. From tangy cabbage salads and fresh tabbouleh, to stuffed grape leaves, deeply spiced falafels, and smooth hummus and muhammara, you will find far more meatless items on middle-eastern menus than in most restaurants, making them a popular choice for vegetarians and vegans. The cuisine is light and healthy, and since it is often served family-style with a selection of small dishes, you can order a variety of plates, and sample a little of everything. The recipe we are sharing today is fun to make, and involves roasting a whole eggplant on the stove, directly on the flame, until it is charred, blistered, and blackened, resulting in an irresistibly smoky flavor and creamy texture. Combined with fresh lemon juice, raw garlic, chopped parsley, creamy tahini, and a few pinches of cumin and cayenne pepper, this tangy, smoky, garlicky dip makes a deliciously healthy snack and is the perfect dish to serve with some warm pita at your next party. Let us introduce you to the Levantine delicacy known as Moutabal.

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Tag: vegan