2 Vegan Recipes + Nasoya Vegan Nayonaise + a Giveaway!

I was recently given an opportunity to try Nasoya vegan Nayonaise and review it on my blog.  Nayonaise is a vegan alternative to mayonnaise. It is made from expeller pressed oil and is a good source of Vitamin B-12 and Omega-3 ALA.

I was never much of a mayonnaise user. I thought of it as pretty unhealthy, loaded with fat and calories, so it wasn’t something that I really missed when I started following a plant based diet. I do enjoy creamy salad dressings, though, and I like to make potato salad occasionally, so finding a good vegan mayonnaise makes both of those things a possibility.

In my package, I received a jar of the regular Nayonaise, and the new Nayo Whipped. Unfortunately, the new whipped version did not survive the shipping experience.

Naysoya2

If you can’t see what is in the above picture, that is because the jar was so thoroughly smashed that all that was left was a glassy, creamy puddle. The original version survived nicely, though. And another jar of the Nayo Whipped is on its way!

Nasoya - Vegan

How did it taste? Well, it tasted like mayonnaise! It was creamy, yet light, and had a nice flavor. Nasoya recently perfected the recipe to make it even smoother, creamier and more delicious. Not only is Nayonaise vegan, it is gluten free and has only 40 calories per serving (regular mayonnaise has 90).

Nasoya has a great resource of recipes by other bloggers, but I decided to create my own. As I mentioned, Alan and I have had a friend staying with us for a few days, and even though he isn’t vegan, I’ve been having fun impressing him with how delicious vegan food can be. To that end, one day I made a seitan Shawarma Bowl, and on another I made spicy “chick’n” wings with Ranch Dressing.

Seitan Shawarma Bowl

I love Shawarma.  Before I was vegan, chicken shawarma was one of my favorite meals. Seitan makes a great vegan alternative though. I decided to use the Nayonaise in the sauce/marinade, and it was delicious combined with the hummus, tahini sauce, and spices.

Nasoya - nayonaise

4.3 from 3 reviews
Seitan Shawarma Bowl. Vegan
 
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Author:
Recipe type: Main
Cuisine: Middle Eastern
Serves: 3
Ingredients
  • ½ cup hummus
  • ¼ cup tahini sauce
  • ¼ cup Nasoya Vegan Nayonaise
  • 1 teaspoon garam masala
  • ¼ teaspoon cumin
  • ⅛ teaspoon ground red pepper
  • 2 tablespoons lime
  • 1 package or 8 ounces seitan, cut into thin strips
  • ½ cup mushrooms, sliced
  • ½ cup onion, chopped
  • 1 medium zucchini, sliced lengthwise
  • 1 medium yellow squash, sliced lengthwise
  • 2 cups quinoa, prepared according to package directions
  • 1 large or 2 small tomatoes, chopped
  • ½ cucumber, peeled and chopped
  • Pita Breads (optional)
Instructions
  1. Preheat oven to 375
  2. In a small bowl, combine the hummus, tahini sauce, Nayonaise, spices, and lime.
  3. In a small casserole dish, combine the seitan, mushrooms and onions.
  4. Toss half of the Nayonaise mixture with the seitan. Reserve the rest.
  5. Allow your seitan mixture to marinate for at least 15 minutes, then cover with foil and bake for 30 minutes.
  6. Combine the tomatoes and cucumber in a small bowl.
  7. Roast the zucchini and squash in a separate pan during the last 10 minutes of cooking time. Cut each slice into several pieces when cooked.
  8. To assemble the bowls: Spoon about a third of the quinoa into 3 bowls. Divide the seitan mixture and spoon on top of the quinoa. Add the vegetables. Spoon a dollop of the reserved marinade on top. Service with the cucumber and tomato mixture, additional hummus and pitas if desired.

Nasoya - Nayonaise

Creamy Ranch Dressing

1/2 cup Nayonaise
1/2 cup vegan creamer (I used soy creamer)
1 clove garlic, minced
1 teaspoon parsley, chopped finely
1 teaspoon dried minced onion
1/2 teaspoon Bragg’s Liquid Aminos
1/4 teaspoon ground pepper
1/2 teaspoon fresh dill, finely chopped
1/2 teaspoon celery salt

Combine all the ingredients until smooth. Add a little extra creamer if the dressing is too thick.

Nasoya - Nayonaise

For the “Chick’n” wings, you can use a prepared version (Gardein makes a good one), or I used Gardein Crispy Tenders, dipped them in a mixture of melted Earth Balance and Sriracha and baked them at for about 25 minutes, turning once.

Nayonaise Giveaway

The nice people at Nasoya would like to give you the opportunity to win your own Nayonaise! One winner (US only please) will receive a jar each of Original Nayonaise and Nayo Whipped! Just use the Rafflecopter below to enter.

a Rafflecopter giveaway

My opinion of Nayonaise is that is a tasty, healthier, vegan alternative to regular mayonnaise. It worked perfectly in both dishes I prepared and I look forward to using it in other recipes. If you would like more information about Nasoya and all of their vegan products, please check out their website.

Disclosure: I was provided with two jars of Nayonaise plus two jars as a prize. All opinions are my own.

Easy Curried Seitan Stuffed Avocado. Vegan

This was the first day of my Training Unplan, and, in a great example of its versatility, I took a day off. So far, so good.

Curried Seitan Stuffed Avocado

I will admit that I had a head start on this dish. I purchased some Curry seitan from my new favorite brand, Sweet Earth, a few days ago. It was already seasoned with natural curry spices (one of the things I love about Sweet Earth is that they use natural, pronounceable ingredients in their food), so I probably could have grilled it up and served it on skewers and it would have tasted pretty good.

I decided to take it a step further and use one of my favorite curry recipes (back in my meat eating days I’d prepare it with shrimp or chicken). Over the years, I’ve used tofu, faux chicken, and even potatoes instead of meat, but with the seitan I believe we have a winner. I also sneaked some cauliflower in the mix, and it passed Alan’s approval test (the man does not like cooked cauliflower!).

Curried Seitan stuffed avocado

Curried Seitan Stuffed Avocado. Vegan
 
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Author:
Recipe type: Main
Cuisine: Indian
Serves: 2
Ingredients
  • 2 tablespoons coconut oil
  • ¼ cup onion, chopped
  • 2 cloves garlic, minced
  • ½ cup cauliflower, broken into bite size pieces
  • 1 package Sweet Earth Curry Seitan (or 8 ounces of any seitan), cut into medium strips
  • 1 tablespoon plus 1 teaspoon flour
  • 1 tablespoon curry powder
  • ½ cup water or vegetable broth
  • 1 cup coconut milk (the full fat, from a can version)
  • Sea Salt
  • Black Pepper
  • 1 avocado, cut in half and skin removed.
  • Rice
Instructions
  1. Preheat the coconut oil in a frying pan over medium high heat.
  2. Cook the onions and garlic until soft (about 5 minutes)
  3. Add the cauliflower and seitan and cook and stir for 2 minutes.
  4. Add the curry powder and stir.
  5. Sprinkle the flour over the mixture and stir.
  6. Slowly add the water and coconut milk, stirring constantly until the sauce thickens.
  7. Add salt/pepper to taste.
  8. Reduce the heat to low, and cook, stirring frequently, for about 5 more minutes.
  9. On each plate, spoon a portion of rice and a ½ avocado. Spoon the curry mixture on top and serve.

You can serve the curry with your favorite condiments like chutney, raisins or other dried fruit, but I find the creamy cool taste of the avocado to be a perfect partner to the curry that doesn’t need any additions.

I have been using this basic curry recipe for close to 30 years! I found it originally in a 25¢ cookbook I picked up in the produce section somewhere. It was called Avocado Bravo and it is loaded with avocado recipes. I have made changes and variations over the years, and I haven’t even looked at the book for ages. Because I was writing this post I decided to see if I still had it, and sure enough!

Curried Seitan Stuffed Avocado

Can you tell it has been well used over the years? Ha! Now that I have it out I’m going to check out some of the other recipes too.

Do you have a favorite recipe or cookbook that you have used for years?

Vegan Recipe: “Steak” Salad with Watermelon & Kale. Plus Random Eats!

My day didn’t start off very well. A headache in the middle of the night led to lack of sleep, medication led to sluggishness, both of which dimmed the prospect of a run this morning. Fortunately, my running partner doesn’t take no for an answer, so after giving myself permission to walk when necessary, I finally got out the door.

Running Partner

Are you ready yet?

It wasn’t a great run, and it was very slow (yes, I did quite a bit of walking), so instead of a six mile workout with intervals, I ended up with a four mile run/walk of about an hour. Glass half full view: I got out the door, it was beautiful, and Penny, the aforementioned running partner, was pleased.

Before I get to the recipe, I wanted to share a few things I’ve been eating at work lately. I usually try to bring leftovers when possible, but sometimes, like with the “steak” salad, it tastes so good there aren’t any leftovers. Or there are enough leftovers that I will use them for another complete dinner. Here are a few recent “work lunches” I’ve enjoyed lately.

Vegan RecipeThis little combo came from Clark’s Nutrition Center. The White Bean Kale from Evolution Fast Food is wrapped in rice paper, so it is gluten free. They are based in San Diego and ship out locally, so it was very fresh. The vegan potato salad is one of my guilty pleasures. It is made in-house using Vegenaise, and it is quite tasty, especially with a little extra pepper sprinkled on.

Vegan Recipe

Beans and rice, the classic “complete protein” meal. Add a little veggies from the salsa and you have a healthy, cheap meal. This version was very nicely picked up for me by one of my staff from Baja Fresh.

vegan recipe

I admit that I haven’t eaten this yet. I picked it up at Clark’s yesterday because I love tofu scrambles, which are even better wrapped up in a tortilla with soy chorizo and other good stuff. I planned it for today, but because of the above rice and beans plate I’ll try it tomorrow. You know I will let you know what I think.

Vegan Recipe: “Steak” Salad with Watermelon and Kale

Some of my blogging friends are really good about meal planning, spending time over the weekend making lists, shopping, even preparing dishes that can be made in advance. I am not. My weekends tend to be filled with running, recovering from running, a little cleaning, writing and blog planning, and any other thing I can do to rest up before my work week. Which is a long way of saying that my dinner meals are usually ideas that I have on my drive home from work.

Which is not to say that my meals don’t taste good, or are difficult to prepare, though I sometimes stop by the grocery store way too often mid-week. For this vegan recipe though, I had all but the watermelon on hand, so a quick stop at Fresh and Easy and I was good to go.

"steak" salad

 I’m not exactly sure what made me think of “steak” salad. It’s not something I’ve ever made before, and beef in general is not something that I’ve missed since becoming vegan. It was more along the lines of, well, I have some sliced seitan in the fridge, what would go good with that? And, it’s 110 degrees today, who wants to cook? And voila! Steak Salad..veganized.

"Steak" Salad

Recipe: #Vegan "Steak" (seitan) Salad with Watermelon and Kale
 
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One of the prettiest salads I've ever made, it's also one of the most delicious.
Author:
Recipe type: Main
Cuisine: Vegan
Serves: 2
Ingredients
  • 8 ounces seitan, sliced
  • 1 lemon
  • pepper
  • garlic powder
  • onion powder
  • 1 small bunch kale
  • 1 teaspoon olive oil
  • ½ teaspoon salt
  • 2 tablespoons vegan salad dressing
  • 1 cup watermelon, cubed
  • ½ cup yellow grape tomatoes
  • 1 each, small yellow and orange pepper, sliced
  • 2-3 thin slices red onion
  • ½ cucumber, sliced
  • ½ medium avocado, sliced
Instructions
  1. Lay out the seitan on a large plate. Squeeze the juice of ¼ lemon on the seitan. Sprinkle with a little pepper, garlic and onion powder. Turn over and do the same on the other side. Set aside.
  2. Preheat a pan over medium heat.
  3. In a large bowl, tear the kale into medium pieces. Dribble on the olive oil and the salt. Using your hands, massage the kale for about 2 minutes.
  4. Toss in the salad dressing of your choice (I used Follow Your Heart vegan Garlic Dressing). Divide the kale onto two plates.
  5. Add the watermelon, tomatoes, peppers, onion, cucumber, and avocado.
  6. Cook the seitan in a tablespoon of olive oil until lightly browned on each side. Squeeze the remaining lemon to keep it moist during cooking.
  7. Top the salad with the seitan.

This would also make a great side salad, without the seitan. Still pretty enough for guests!

Vegan Recipe

Are you a meal planner? Have any tips? I really think it is great and probably much more cost effective than my way of doing things.

Gyro Spiced Seitan and Quinoa Bowl. #Vegan Recipe

As I get ready to make some bean burgers (recipe for bbq kidney beans and quinoa burgers coming soon), I wanted to share this dish from a few days ago. You may or may not know of my love of shawarma, a Middle Eastern dish usually made with chicken, beef, or lamb, but I am always looking for ways to use the spices found in shawarma and create delicious and interesting vegan food.

The idea for this bowl actually come from one of my favorite dishes at Native Foods, the Greek Gyro Bowl. I think my spices are a little different, and after playing with the recipe a little, I’ve come to like my version better.

 

Gyro Spiced Seitan Bowl

Gyro Spiced Seitan and Quinoa Bowl. #Vegan Recipe
 
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I've taken my love of shawarma and put it in a bowl!
Author:
Recipe type: Main
Cuisine: Middle Eastern
Serves: 2
Ingredients
  • 1 teaspoon Garam Masala (usually used in Indian food, it is a blend of cardamom, cinnamon, cumin, cloves, coriander & black pepper)
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon cayenne pepper
  • ¼ cup tahini sauce (Trader Joes didn't have tahini, so I bought the pre-made sauce. If you'd rather make it yourself, here is a good recipe .
  • ¼ cup hummus
  • 1 lemon
  • 8 ounces seitan, cut into thin slices
  • 1 cup quinoa
  • 1 tablespoon olive oil
  • ¼ cup onion
  • 1 medium zucchini, sliced
  • 1 medium yellow squash, sliced
  • Feel free to use your favorite vegetables. I like cauliflower and broccoli in this dish (but my husband doesn't).
  • ½ cup tahini sauce
  • ½ cup hummus
  • Pita Bread
Instructions
  1. Blend the spices together. If you're missing one, or if you don't have the Garam Masala, use as many as you have.
  2. Combine the tahini, hummus, and the juice of ½ of the lemon. Stir in the spice mixture.
  3. In a small bowl, combine the tahini blend with the seitan. Set aside.
  4. Make the quinoa according to package directions.
  5. Preheat the olive oil in a skillet over medium heat. Add the onions and cook, stirring frequently for about 2 minutes, or until the onion is starting to get soft.
  6. Add the seitan, allowing the marinade to drip off each piece before you add it to the pan. Brown on both sides. Reduce the heat and add the rest of the marinade. Allow to heat through.
  7. Tahini/hummus sauce: Combine the tahini, hummus and the juice of ½ lemon.
  8. While the seitan is cooking, steam the vegetables until they are crisp-tender.
  9. Assemble the bowl: Quinoa, veggies, seitan. Pour the rest of the hot marinade over the bowl. Serve with hot pitas and the tahini/hummus sauce.
Gyro Spiced Seitan Bowl
Gyro Spiced Seitan Bowl
I hope that you had a great weekend. I want to take a moment to remember that Memorial Day is not about barbecues and extra days off, but a day to honor the men and women who have given their lives to keep our country safe.

 

Did you do anything special for the long weekend?

Vegan Chipotle Seitan, Sweet Potatoes & Hot Bean and Corn Salsa

As promised in my last post, here is my vegan Chipotle Seitan Recipe. For those of you still waiting for my La Jolla Half Marathon recap, don’t worry, it is coming. just give me another day.

Every Wednesday, I work a little later than normal. I go in late, which gives me a chance for a run in the morning, but also means that getting dinner on the table is a challenge. Alan and I long ago decided that our taste buds and stomachs were much better served if I did the cooking and he did the cleanup, so that isn’t an option. I’ll occasionally stop and pick up some Thai food or pizza on the way home, but that gets old after a while (one doesn’t find an abundance of vegan takeout options in my desert).

I have found a better option is to plan for Wednesday to be leftover night, or occasionally I will make a meal that is quick and easy to prepare. I am usually a pretty slow cook, so that is quite an accomplishment for me. This dish, Spicy Chipotle Seitan with Sweet Potatoes came to me as I was driving home one Wednesday. I had purchased some Sweet Earth Chipotle Seitan that day and I was anxious to try it out. It seemed a little unusual to use sweet potatoes with a spicy dish, but it ended up, as my friend Laura would say, strange but good.

Chipotle Seitan

Spicy Chipotle Seitan with Sweet Potatoes. Hot Black Bean & Corn Salsa.Vegan.
 
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I prepared this spicy dish in about half an hour using prepared seitan, canned beans, and frozen corn and it was delicious. It is perfect when you want to whip up something yummy after a long day at work.
Author:
Recipe type: Main
Serves: 2-3
Ingredients
  • 8 oz. Chipotle Seitan, cut in strips (I used Chipotle seasoned seitan, but you can create your own by allowing your seitan to marinate in any chipotle sauce for about 15 minutes.)
  • ½ cup chopped Onion
  • 2 cloves minced Garlic
  • 1 Serrano Chili, chopped and divided
  • 1 Sweet Potato, peeled and cut into small cubes
  • 1 can black beans, drained and rinsed
  • ½ cup corn
  • ½ salsa
  • 1 medium zucchini, chopped
  • tortillas
  • avocado
Instructions
  1. In a small pan, heat up the beans, corn, zucchini, and salsa. Add ½ of the serrano chile. Allow to simmer while you prepare the seitan.
  2. Heat a little oil in a non-stick frying pan. Cook the onion, ½ half of the serrano chile, and garlic over medium heat until the onion is soft.
  3. Add the sweet potato and cook until slightly browned.
  4. Add the seitan and cook until slightly browned.
  5. Reduce the heat and simmer until the sweet potato is cooked, about 10 minutes. Add a little water if the sauce is too thick.
  6. Serve with fresh avocado and warm tortillas.

 

Chipotle Seitan 4

Do you like spicy food? I grew up in California, so it’s in my genes I think. Have you tried seitan before?

Vegan Recipe: Potato Tornadoes Starring Silk Almond Milk.

Alan and I recently celebrated our 6th year as vegetarians, and soon it will be three years as vegans. Over the years, my plant based diet has changed quite a bit. As a new vegetarian, I ate a lot of meat substitutes, simply following my favorite recipes and substituting faux chicken for the real thing (even before I went veg I didn’t eat red meat and now have no urge for the fake version). In my post, Resources for New (or Wannabe) Vegans, I discussed how this can make the transition easier. When I became a vegan, I did the same thing for cheese (one of the hardest things for many people to give up). To be honest, just because I gave up animal foods doesn’t mean I didn’t enjoy the taste of meat and cheese.

Of course, eating a plant based diet also means finding a substitute for dairy milk. Never a huge fan of drinking milk by the glass, I nevertheless used it in cereal, coffee, baking, and cooking. I was happy to find that there were many milk alternatives available, made from rice, soy, coconut, and hemp among others. I tried many, enjoyed most, but finally tried and stuck with almond milk. Specifically Silk Pure Almond Milk (Unsweetened Original is my favorite), which, at 30 calories per serving has 50 fewer calories than fat free milk, just as much Vitamin D and more calcium.

Silk Almond Milk

Still my favorite breakfast: Cereal with Silk Almond Milk and toast or a muffin with peanut butter. Vegan heaven.

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