Protein Packed Vegan Sloppy Joes

I cannot believe I've never shared my sloppy joe recipe with you before! Todd was surprised too, as we make them enough.

Sloppy joes were kind of a treat when I was growing up, and so every now and again I really enjoy making them. Back in the day, ours were moose sloppy joes...always with the moose! My Dad loves to tell the story of one particular time when he made hamburgers. Us kids were confused and delighted by the taste.  They were the best burgers we'd ever had...they were beef. We had never had beef hamburgers before. Such is the childhood of an Alaskan girl.

Well, I'm happy to say that my moose (and cow) eating days are behind me. Of course, these sloppy joes have undergone a good-for-you veggie makeover. Lentils, black beans, and TVP give these sloppies a super healthy protein punch! No animals need be harmed in the making of these two-thumbs-up, delicious sloppy joes. 

Are you paying attention, Alaskan friends and family? Just put down the moose sloppy joe...

Protein Packed Vegan Sloppy Joes

Serves 6

• 1 cup red lentils, dry

• 3 cups water

• pinch of salt

• 1/2 Tbsp. olive oil

• 1/2 red onion, diced

• 3 garlic cloves, minced

• 2 tsp. ground cumin

• 1 tsp. chili powder

• 1 15 oz. can of black beans, drained and rinsed

• 1 15 oz. can of tomato sauce

• 1/4 cup ketchup

• 1 Tbsp. Worchestershire sauce

• 1 Tbsp. apple cider vinegar

• 2 tsp. mustard

• 1 tsp. sugar

• 1/2 cup TVP (textured vegetable protein), dry

• 1 Tbsp. nutritional yeast

• hamburger buns

In a small saucepan combine the lentils, water, and salt. Bring to a boil over high heat, then reduce to low and simmer for about 20 minutes, or until the lentils are tender. Drain and set aside. 

In a medium saucepan, heat the oil over medium-low. Add the onions and garlic. Saute for a few minutes. Add the cumin and chili powder and continue to saute another few minutes, until fragrant. 

Add in the remaining ingredients, including the cooked lentils (but not the buns, of course!) and simmer for about five minutes, or until the water has been absorbed, stirring occasionally.

Spoon onto a hamburger bun and serve hot!  

Reliving my high school angst... 

AFI – Silver And Cold

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Creamy Fettuccine Miso Alfredo

Chocolates the night before and now alfredo? Oh dear. Whoever said that being vegan can't be rich, delicious, and utterly indulging isobviously a dolt. Luckily for my waistline, this alfredo has a super secret ingredient...cauliflower! Okay, maybe it's not so super secret as it's all the rage right now I guess. I've tried a few different cauliflower alfredos but I didn't really enjoy them. Until now!

Produce On Parade - Creamy Fettuccine Miso Alfredo

This one is not to be missed. This lighted up alfredo is salty and sweet from the miso, nutritional yeast gives it a cheesy flavor and cashews lend a thick, luxurious feel. Also, cilantro with creamy alfredo is the best thing ever. 

Creamy Fettuccine Miso Alfredo 

Serves 6

• Pasta:

• 16 oz. dry fettuccine pasta

• Cauliflower:

• 2 cups cauliflower (250 grams raw), florets only

• Sauce:

• 1/4 cup of pasta water

• 2 garlic cloves

• 1 Tbsp. miso paste

• 1 Tbsp. apple cider vinegar

• 1/2 Tbsp. agave nectar

• 1/4 cup nutritional yeast, large flake

• 1/4 cup raw cashews

• 1 tsp. kosher salt

• 1/4 tsp. paprika

• 1/8 tsp. ground black pepper

• grating of fresh nutmeg

• Garnish:

• 1/2 cup cilantro, chopped for garnish

Note: If you want a super, duper creamy pasta, use only 8 oz. of pasta. 

Bring a large salted pot of water to boil. Add the pasta and cook according to package, until al dente. Drain, but reserve 1/4 cup of water and set aside.

Produce On Parade - Creamy Fettuccine Miso Alfredo

While the pasta is cooking, cut off about 2 cups of cauliflower florets (about 250 grams). Place in a steamer with about 1 inch of water and steam for about 20 minutes or until tender. 

Produce On Parade - Creamy Fettuccine Miso Alfredo

Meanwhile add all the sauce ingredients to a blender, but wait to blend. 

Produce On Parade - Creamy Fettuccine Miso Alfredo

When the cauliflower is done steaming, add it to the blender as well. If the pasta is still cooking, steal 1/4 cup of the pasta water and add it to the blender. Blend on high until smooth and creamy.

Produce On Parade - Creamy Fettuccine Miso Alfredo

Add the sauce to the cooked pasta and top with chopped cilantro. 

Produce On Parade - Creamy Fettuccine Miso Alfredo

Listening to:

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Red Potato and Beet Bourguignon

For the last week, I've been going to bed at about 8:30 pm and am still waking up completely and utterly exhausted and depleted. I think our galeforce winds are sucking the life from me...like a Dilbert cartoon or something. Mother Nature is being a real monster.

I can see it, my soul being ripped from me and carried on the winds to god knows where. I need snow and I need to be outside. Neither of which I've been fortunate enough to enjoy for the last week or so. It's no way to live, people. It's no way to live.

My restlessness has been burgeoning, but now it seems to have imploded. I'm like a caged animal! 

Anyways, irritability has seeped into even my grocery shopping! Normally, a bourguignon has pearl onions in it. If you're a skrillionmillionaire, then go ahead and saute them with the mushrooms. I decided not to drain my 401k, and so I left the tiny $6 pack of pearl onions at the store. Annoyed, as I stood there staring at the expensive little cuties, I concluded that my bourguignon would be fine without them. 

Despite the absence of pearl onions, this bourguignon is rich with flavor. Hearty chunks of beets and red potatoes mingle with thick slices of portobello mushrooms and meaty lentils for a filling meal.

Isn't it odd what we decide to spend our money on? $16 vegan Omega-3 supplements, yes. $9 vegan and cruelty-free deodorant, yes. $6 pack of pearl onions...over my dead body!! It's intriguing, because usually with fruits and vegetables I'm pretty liberal with my spending. Except for grapes. What, did I recently win the lottery recently or something?!

Red Potato and Beet Bourguignon 

Serves 6

Notes: If you'd like this more stew like, just double the wine and vegetable stock.

• Lentils:
• 2 cups green or brown lentils, dry
• 4 cups water
• Sustenance: 
• 1 tbsp. olive oil
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 6 medium beets, peeled and chopped
• 4 medium red potatoes, chopped
• 3 bay leaves
• 1/2 tsp. dried thyme
• 1/2 tsp. kosher salt
• 1/4 tsp. ground black pepper
• Flavoring:
• 8 oz. red wine
• 16 oz. vegetable stock
• 2 Tbsp. tomato paste 
• Mushrooms:
• 1 Tbsp. olive oil
• 2 large portobello mushrooms, sliced
• 10 crimini mushrooms, quartered
• Thickening:
• 2 tsp. arrowroot powder (or cornstarch)
• 1 Tbsp. vegan Worcestershire sauce
• 1 Tbsp. apple cider vinegar

In a medium saucepan, combine the lentils and water. Over high heat, bring to a boil. Then, reduce heat and simmer for about 20 minutes or until almost tender. Drain and set aside. 

In a large soup pot, heat the olive oil over medium. Add the onion and garlic. Saute a few minutes, until the onion begins to turn translucent. Add in the remaining sustenance ingredients and cook for 5 additional minutes. Add in the flavoring ingredients and continue to cook, covered, for 20 more minutes. 

Meanwhile, heat the olive oil in a large frying pan and add in the mushrooms. Saute for about 5 minutes over medium-low, until shrunken and dark and all the water has evaporated.

In a small bowl, mix together the thickening ingredients then pour into the soup pot and stir to combine.

Add the cooked lentils and mushrooms to the soup pot and stir.

Remove bay leaves and serve hot!  Top with nutritional yeast if you like. 

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