Joel’s Vegan Good Eats

Chipotle Black Bean Tamales with Staci Davis from Radical Eats

Thu, 2 Dec 2010 08:42:17 -0600

Staci Davis, chef and owner of Radical Eats is known in Houston for her vast variety of vegan tamales. In this video, Staci shares one of her most successful recipes, making it easy for you to indulge at home, by yourself, or with friends.  You can find Staci's tamales at Antidote (http://www.antidotecoffee.com/) and at the Urban Harvest Farmers Markets (http://www.urbanharvest.org/).  For more information, visit Radical Eats: http://radicaleats.com/ For more information on Vegan Good Eats: http://vegangoodeats.com

Pan Roasted Organic Wild Mushrooms with Toasted Walnut Red Pepper Sauce and Salsa Verde

Wed, 1 Dec 2010 08:23:36 -0600

A fantastic holiday (or any day) recipe from Prego's executive Chef, John Watt puts his vegan cooking chops to the test for Vegan Good Eats. The result, a earthly orgy of organic mushrooms coupled with a silky sauce, dotted with salsa verde.

Pumpkin Spice Vegan Cupcakes with Cream Cheese Frosting

Mon, 15 Nov 2010 08:22:53 -0600

A vegan baking lesson from Houston foodie celeb, Jody Stevens of Jodycakes shows us that there is really no hidden secret to bake without animal products. The substitutions are simple and the product is delicious. Here is her recipe for pumpkin spice vegan cupcakes with a simple cream cheese frosting, perfect for breakfast with a simple glaze, apple or cashew butter, or dressed up with the frosting.
Vegan Good Eats: http://vegangoodeats.com
Vegan Good Eats on Facebook: http://facebook.com/vegangoodeats
Jodycakes: http://www.jodycakes.com

Blood Orange Infused Carrot Coconut Bisque with Indian Aromatics

Tue, 9 Nov 2010 10:57:18 -0600

A perfect holiday food is one that is easy, tastes better prepared ahead of time, and is exquisitely delicious. This bisque is delicious and will warm you to the core.

Raw Vegan Chocolate Mousse with Art of Pure Food

Tue, 9 Nov 2010 10:36:14 -0600

It is easy to strive to increase raw food intake with the help of raw veganista Elizabeth Harris. In this video, Elizabeth shows me how decadent (and healthy) raw foods can be with a little creativity and know how.

Texas-sized Cinnamon Rolls with Sinfull Bakery

Tue, 9 Nov 2010 10:18:41 -0600

Do I have what it takes to make a Cinnamon Roll the size of my hand. According to owner Brittany Carnes, it takes 4 people to eat one (but I did polish one off in the car on my way home).

Spinach Mushroom Quinoa Quiche or Kugel

Tue, 4 May 2010 21:23:44 -0500

Quiche of Kugel? Can't really tell but it doesn't really matter as it tastes heavenly coupled with a glass of wine. Using beans and tofu as a velvety base, the quinoa pearls are beautifully balanced with the custard, spinach and mushrooms. Serve with a light salad, your favorite gravy or sauce, and pour yourself a generous glass of wine. Because Julia would.
For the blog entry: click here

Falafel Quinoa Cakes

Fri, 30 Apr 2010 10:02:13 -0500

Light and delicious, these cakes make a great appetizer, a main meal, or even a burger (use a little more flour to help bind). They cook quickly and can be adapted with any additional flavorings. For an Indian twist, add curry and fenugreek. Serve with tahini, or your favorite chutneys and toppings.
For the blog entry: click here
For the recipe: click here

Basic Seitan | Chicken Fried Chicken | KFC Double Down

Fri, 30 Apr 2010 06:47:58 -0500

Nothing says American country fare than chicken fried chicken. In this video, learn how to make basic seitan and two great variations including a vegan version of KFC's Double Down. Think you are up to the challenge?
Seitan is made from vital wheat gluten and contains 75% protein. It is meaty, hearty, and satisfies big hunger. It is very flexible and can be used to replace a meat like ingredient in your animal centric diet (yours, not mike).
For the recipe: click here
For the blog entry: click here

Apple Quinoa Spelt Muffins with Pecans

Fri, 30 Apr 2010 00:46:29 -0500

Leftover quinoa? No problem. In the rare case when you have some (because you should be eating it all), these amazing little muffins will use it beautifully. Using spelt flour in lieu of wheat, we keep the gluten level down, protein high, and our waistline sexier. Make sure you use real maple syrup and not some horrible knock off full of high fructose corn syrup.
Feel free to improvise with spices and other fruits. Like most recipes, these is meant to be improvised. Have fun.
For the blog entry: click here
For the recipe: click here

Wild Mushroom Spinach Quinoa Loaf with White Wine Mushroom Gravy

Fri, 23 Apr 2010 14:01:55 -0500

With savory leftover quinoa, this is an incredible dish that can be put together rather quickly. Perfect for a cold or rainy Sunday dinner, it couples beautifully with your favorite mashed potato recipe (topped with chives of course).
Use the technique of quinoa, beans and rolled oats as a technique and add your own favorite ingredients and flavors. Any quinoa will do well in the recipe.
For blog entry: click here
For the good eats recipe: click here
For the gravy recipe: click here

Wild Mushroom Quinoa Risotto

Thu, 22 Apr 2010 14:22:45 -0500

Time to get lean. Risotto is a delicious, labor intensive dish that unfortunately is very high in carbs. Quinoa is a wonderful substitute giving it similar texture, but lower in carbs, higher in fiber and loaded with protein. Wild mushrooms are a perfect starring partner and the white truffle oil adds an intoxicating aroma that will make you swoon.
Use this technique to make any risotto. A few of my favorite variations include asparagus and artichoke, pesto peas and caramelized onion, pine nuts and spinach etc. Combine your favorite flavors to tease your culinary creativity.
For the recipe: Click here
For the blog entry: Click here

Black Bean Black Quinoa Croquettes

Fri, 16 Apr 2010 13:17:32 -0500

Although most recipes treat quinoa almost as rice, this is a beautiful and whimsical use of this most flexible and versatile ingredient. Coupling the rich texture, color and flavor of black beans with black quinoa is visually exotic. Cumin, cilantro and lemon juice gives it a fresh and smokey aroma perfect for a light summer meal.

Make sure the onions and cilantro are finely chopped or else your croquette may have difficulty staying together.

Treat the combination of a bean and quinoa as a technique. Add your own favorite flavors and create your own. Add panko if need be to help the croquette hold together.

For basic quinoa recipe click here.

Quinoa 101 Basics: Red, White and Black

Thu, 15 Apr 2010 16:58:32 -0500

Quinoa was a sacred seed, not grain, for the Inca's. It is no wonder why this popular food is a major staple of South American cuisine. It is high in protein, 12-18% and contains a balance set of essential amino acids making it a complete protein. It is also high in fiber for regularity. A low gluten alternative to rice, this seed is incredibly versatile. Unfortunately, most cooking instructions out there employ too much liquid, turning off many foodies that otherwise would love the experiment with this whimsical and colorful ingredient.
You can also use stock, juice, any flavored liquid, soy, almond, rice, hemp milk or anything you can come up with. Of course, consider the application.
The salad recipe can be found here.

Vegan Smokey Spinach Artichoke Dip

Fri, 22 Jan 2010 12:44:07 -0600

Spinach artichoke dip has to be one of the most popular appetizers. Although the traditional varieties depend on dairy ingredients for their base, this vegan alternative is rich and creamy, with a hint of smokiness from cumin. Learn a tofu technique to replace all cream based sauces that is dairy free and much lower in fat and calories
Although I often use cumin, thyme, and paprika as a base seasoning, feel free to improvise. Add curry and fenugreek for an exotic indian flavor, perhaps omit cumin and add basil, add sauteed mushrooms, chopped roasted pepper and more.

Black Bean Burgers

Tue, 3 Nov 2009 12:43:54 -0600

Black Beans are high in protein, low in fat, high in fiber and have the highest amount of antioxidants among all the other beans. Their texture is rich and their flavor adapts well to a variety of spices. That's why they are the favorite for meatless burgers. In this video, learn how to make the base and improvise on your favorite flavorings to satisfy your palate.
The base is simple: 1 15 oz organic black beans, 1/2 cup vital wheat gluten, 1/2 cup whole wheat bread crumbs, and 1/4 cup tomato juice. The rest is up to you.

Ethiopian Pea Flour Sauce (Shiro Wot)

Tue, 20 Oct 2009 21:53:53 -0500

An easy and traditional sauce, Shiro Wot is delicious and nutritious with an intoxicating aroma. This dish is usually a staple in traditional Ethiopian tables, where a myriad of different dishes and sauces are served over a large spongy bread made of Teff, a very nutritious grain, called Injera. If Shiro (pea flour) is not readily found in your area, I have posted a recipe on here.

Ethiopian Style Garlic Ginger Split Peas (Kik Alicha)

Tue, 13 Oct 2009 22:07:30 -0500

Sweet, light, and subtle, Kik Alicha is a lovely contrast to the more robust spicy lentil dish Misir Wot. The absence of berbere, Ethiopian pepper blend, makes this dish a needed accompaniment in traditional food presentation with injera. This is a relatively easy dish, can also be served with rice. Yellow Split Peas are practically fat free, high in fiber and an excellent source of vegetable protein.

Seitan Stew Ethiopian Style

Thu, 24 Sep 2009 16:46:01 -0500

The national dish of Ethiopia is Doro Wot. A stew made from Chicken, spices, and served over injera with a hard boiled egg. Using seitan and tomatoes, I am translating the dish into a modern vegan version.

Ethiopian Spicy Lentil Stew (Misir Wot)

Wed, 23 Sep 2009 10:18:46 -0500

A delicious, easy, and spicy stew. This is my version of the Ethiopian traditional Misir Wot. Two ingredients will be key: berbere (Ethiopian pepper mixture - recipe found at www.joelluks.com if you don't have an Ethiopian grocer near you) and black cumin (Shah Jeera at most Indian grocery stores). Start with less berbere as it is HOT! Easier to add than to take away.

Shiitake Mushroom Veggie Burger

Mon, 21 Sep 2009 23:47:21 -0500

A delicious combination of veggies, shiitake mushrooms, textured veggie protein and spices that will create a dense and flavorful patty. Dressed them up as you would any burger. This especially combines well with Ezequiel Bread Buns to cut down on unnecessary carbs. Use your favorite mustard. Mine is a beer infused mustard that gives it a homey flavor.

Hummus and Variations

Thu, 17 Sep 2009 00:12:11 -0500

Hummus is a wonderful food. Traditionally, it is made by combining chickpeas or garbanzo beans, tehini (a paste made by grinding sesame seeds), spices and oil. It is served with a drizzle of olive oil and some ground sumac berries. Today however, it is a base for many bean dips with additional ingredients. Let me show you my basic recipe, as well as some of my most delectable variations. Hope you try your own as well.

Vegan Zucchini Cilantro Soup

Wed, 9 Sep 2009 00:00:05 -0500

A wonderful base soup where cilantro, zucchini or any other summer squash, and lime juice sing beautiful in harmony. It can be served hot, cold, or room temperature, with several capricious additions. Try a cup of cooked brown rice, quinoa, additional veggies like swiss chard, spinach, even top off with a little red onion and chopped tomato. I love this with some dried jalapenos for additional sting.

Vegan Tofu Scramble

Tue, 1 Sep 2009 17:58:05 -0500

When switching from a vegetarian to vegan diet, one of the most difficult things I had to give up was my Sunday morning scrambled eggs and omelets. This tofu scramble is amazing and satisfies me completely. Easy and quick, the trick is to purchase high quality spices to ensure maximum flavor. Try them rolled up in a tortilla with salsa and vegan sour cream, these will become a staple in your cooking repertoire.