ZestyBeanDog has entered another Marx Foods Contest! They are just too much fun to not partake in! Marx Foods send you a box of sample sized goodies and the rules are simple: You have to use at least two ingredients and then blog the recipe. This time around there will be 2 winners, one from internal vote and one from public vote (that me means YOU, my dear friends). Voting will begin on Tuesday at which point I will add the new link to my blog. Then you can check out all the recipes and vote for your favorite one! The winners get $100 in Marx Food Store Credit and you know I need that BAD!!! I’m all out of YUZU juice! 😉
I chose to use the Bamboo Rice, Cardamom, and the Mint Herb Crystals to create a Kiwi and Mango Nigiri. This was a tasty and whimsical play on dessert and sushi that I will be making it again for sure, probably for a dinner party. The cardamom infused bamboo rice was subtle yet alluring and the slight crunch of the crystalized mint paired surprisingly well with the mango and bamboo rice. I couldn’t resist doing kiwi not only because it’s green but also because I love it and the little seeds gave a great texture to the nigiri. The nigiri was then served with a orange honey marmalade and rice wine sauce. Overall it was a fun dish, to eat and to make!
Prep Time: 60 min
Cook Time: 20 min
Serves: Makes 8 Nigiri
- Boil 1 Cup of water add crushed cardamom pods and seeds, let sit for 10 min on simmer. Strain and reserve water for rice.
- Add rinsed bamboo rice to water bring to a boil, add 1 tsp rice wine vinegar, cover and simmer for 20 min or until done.
- Cut up kiwi and mango thinly to arrange on top of rice.
- Let rice cool for about 20-30 min.
- Make 8 nigiri mounds with your hands and place fruit on top and garnish with crystalized mint and real mint.
- Serve with honey orange marmalade with a splash of rice wine.
Enjoy with a glass of wine!
I recently did a 40 Day Yoga Challenge where I wasn’t eating any meat other than seafood. During that time Evan and I went to a party at our good friends Liz and Kyle’s house for some Paella! She made vegan Spanish chorizo for some of the other non meat eaters and I instead of using real meat (thanks Liz)! It was awesome, texture and all, that’s right… I said it… texture and all- and even better it wasn’t made from tofu! I made her version during my 40 Day Challenge in my own Paella at home with great results. So I decided to make an Italian version for fun a couple of nights ago. It turned out fantastic, even Evan was a big fan!
This Italian sausage goes great in pasta dishes or in a salad like you will see below. I’ll also include the nutrition facts 🙂 It contains 16 grams of PROTEIN!, pretty good for a vegan “meat” 🙂
I made this simple salad today for lunch: Baby Kale, Spinach, Red Onion, Cucumbers, Grape Tomatoes, Goat Cheese, and of course my Italian Vegan Sausage. With a Greek Yogurt, Lemon, Sage, Sirracha Dressing. It hit the spot!
Prep Time: 20 min
Cook Time: 40 min
Serves: Approximately 9 : 2 oz servings
- 1/2 C. Pinto beans, rinsed. You can use canned beans- I used canned organic beans…
- 1 C. Organic vegetable broth
- 1 TBS. Olive oil
- 2 TBS. Light soy sauce
- 2 tsp. Lemon zest
- 2 Cloves of garlic, grated
- 1 1/4 C. Vital Wheat Gluten
- 1/4 C. Nutritional yeast
- 1 TBS Basil, chopped very fine
- 1 TBS Oregano
- 1 TBS Marjoram
- 1/2 TBS Onion powder
- 2 tsp. Red pepper flake
- 1/2 TBS Black pepper
- Set up steaming apparatus. (Large pot, little bit of water, steam tray, and lid.)
- Lay out 3 sheet of foil to wrap sausage in. A sushi roller will help for this later.
- Mash beans well in medium bowl.
- Add all ingredients IN ORDER to bowl.
- Once all ingredients are added, knead “dough” with hands until all ingredients are incorporated.
- Divide dough into 3 balls, roll each ball out into a link shape and place each one on a separate sheet of foil. This is where the sushi roller comes in handy… Roll the foil around the link and use the sushi roller to roll and compact your link making it nice and firm. Twist off ends of foil and repeat with the rest.
- Place sausages in steaming apparatus and steam for 40 min on low/medium.
- Unroll- careful they will be hot and let cool. Then you can slice and cook up on the stove to get some crispiness if desired. DO NOT USE HIGH HEAT, they will burn.
Serve as you wish! On a salad, pasta, sandwich, wrap, the possibilites are endless.
Paella Made with Vegan Spanish Chorizo!
Hello Fellow Foodies!
Today is kind of a hodgepodge post… As you know from the last post I entered another contest via Marx Foods! It was a lot of fun because I got to experiment with cocktails and mocktails! I think the Pimmentine Cocktail is now a favorite drink of Evan and I’s! The clementine ice cubes are HIGHLY addictive! I have juiced over 35 clementines in the past 3 days to make more 🙂 Anyhow I would love it it you would be so kind to cast a vote for Zestybeandog! No email registration required, which is always nice, just a click! 🙂
Here is a peak into some food that’s been made in the ZestyBeanDog kitchen lately! Enjoy!
Chicken Bacon and Kale Roll Ups
Yard Bird with Bacon Mustard Glaze
Homemade Pasta Sauce
Escargot and Portabella Pizza
Quail Egg Pizza
Paella with Vegan Sausage
Caper and Tomato Trout with Crab Cake
Hello Friends! As the summer winds down, I hope to find some more time to blog. It’s been one crazy few months and I have not had a dull moment yet. I’ve missed blogging and reading your blogs so I’m very happy to get back to it. While I was away ZestyBeanDog turned 2 in July! I missed it… does that make me a bad blog Mom? 🙂 Happy Belated Birthday ZestyBeanDog!
These burgers are wonderful and great for a filling lunch or dinner. They are low in fat and calories and high in fiber and have a decent amount of protein. You can make these as is and they will be vegan, adding some low fat cheese (as shown in picture above) will add some protein but will obviously not be vegan BUT tasty 😉 I will say these were awesome tasting but if you are expecting it to have the texture of meat, they will not quite (most freezer brands do not). I will be experimenting with that in the near future and see what happens. For now here is something not to be missed.
Prep Time: 30 min
Cook Time: 15 min
Serves: 2 large burgers or 2 medium and 1 small
- 1 Can low sodium black beans, drained well
- 1/2 Cup Panko bread crumbs
- 1 TBS Shallots, diced
- 1 tsp. Chia Seeds, ground
- 1 tsp. Flax Seeds, ground
- 1 Clove garlic
- 1 tsp olive oil
- 1 lime, juiced
- 1 tsp. Mexican oregano
- 1/2 tsp. Cumin
- 1/2 tsp. Salt
- 1/2 tsp. Black pepper
- 1 green onion
- 2 TBS water
- Place all ingredients in a bowl and mix with a spoon. Transfer mixture to food processor (I love the Ninja).
- Blend all ingredients in a food processor, pulsing for about 20- 30 sec. It should not be liquidy or too dry. It will however be soft. Mold into patties and place on a plastic wrapped plate, cover and let set in fridge for at least 20 min.
- Turn skillet on medium and spray with pam or you can use regular olive oil. Once hot cook burgers for about 6-7 min on each side until golden brown and hot all the way through.
- Serve on your choice of bun with any toppings you like! It goes great with some sauteed kale! I love Cabot 75% as a reduced fat cheese, it’s very good!
Nutrition Facts for Black Bean Burgers includes 1/4 of a medium avocado.