Valentine’s Day: Veggie Date Night

Hi Foxy People! I have a special post happening today. For all of you who are wanting to cook a fancy dinner for your significant other for Valentine’s Day, you can definitely still throw down in the kitchen and impress with Vegetarian recipes. I have 3 recipes that look as good as they are to eat. Check out my recipes for Fancy Mac & Cheese, Portobello Parmesan, and Chocolate Covered Strawberries shown below!



Links to recipes


Stay Foxy!


© Copyright 2019 Foxy Veggies – All Rights Reserved

Thanksgiving Dinner: Vegetarian Style

Happy Wednesday Foxy People!

The holiday season is approaching so fast! I know you usually see my Foodie Friday posts, but this week I wanted to ensure that I equipped everyone with some of my top items and go to recipes for a great, veggie friendly Thanksgiving. This will hopefully give you time to plan your menu!

Top 3 Thanksgiving Turkey Substitutes 

Great news! All of these below options are Vegan.

GN_TurkyCutlets_RGB-2-225x231Gardein Turk’y Meatless Cutlets

This product I enjoy thoroughly throughout the fall. I hope they start having this year round because it is so good! It is a pre-breaded cutlet that you can bake and pair with your favorite gravy. This is a soy based product and is made with organic ancient grain flour (KAMUT® khorasan wheat, amaranth, millet, quinoa) and potato starch.Check out this link for ingredient details.


vegan-naken-chicken-cutlets (1)Quorn Chik’n Cutlets

I was drawn to this product simply because of the name lol. I ended up liking this item because of it’s texture. If you don’t want a soy based product, you may want to give this one a try. It is made from Mycoprotein, Potato protein, and Pea fiber. I like to cook this product in Vegetable broth. It absorbs those flavors very well.Check out this link for ingredient details.


GN_HolidayRoast-225x134Gardein Holiday Roast

I haven’t had a chance to try this option, but I’ve been wanting to for years! It’s finally available in the Dallas area, so I’m going to give it a try. This is a soy based product as well and is made with organic ancient grain flour (KAMUT® khorasan wheat, amaranth, millet, quinoa) and potato starch. Want to try it with me? It is basically formed like a roast and it has a stuffing mix in the middle.Check out this link for ingredient details.

Top 3 Thanksgiving Sides

Cornbread Dressing

Follow your traditional recipe for baking cornbread. You can swap out some of the dairy products with vegan buttery spread and unsweetened almond milk to make it Vegan friendly. Once it is baked and cooled, add in some fresh rosemary chopped, some sauteed onions and bell peppers, vegetable broth, salt, black pepper, thyme, and a lot of sage! lol. I just love that seasoning during the holidays. Mix this well and bake in the oven for about 30 minutes on 350 degrees or until it is firm and golden at the top.


Mashed Potatoes

It’s all the same process you usually use for mashed potatoes. You just have to make Vegan friendly option. How? Simple, instead of using milk or cream, swap out the ingredients with unsweetened almond milk. Instead of using butter, swap it out with a vegan buttery spread like Earth Balance original spread or extra virgin olive oil. If you’re okay with keeping it Vegetarian friendly, add in a tablespoon of olive oil mayo and some cheese for extra creaminess.


Sauteed Kale

This is the most easy recipe of them all! All you need is a few bunches of kale, sweet onion, extra virgin olive oil, black pepper, red pepper flake, and salt. Saute them all in a skillet until the kale is withered and the onions are a golden brown color.

Stay Foxy!

© Copyright 2018 Foxy Veggies – All Rights Reserved

Sunday Post: Spaghetti “Meat” Sauce

Hi Foxy people!

I feel like Dallas constantly has a rolling series of clouds over the city lately lol. It is another gloomy Sunday. Gloomy days spark comfort food feels. That is the best kind of food for Sunday Dinner.

Today’s recipe is Spaghetti “Meat” Sauce. I was in the mood for pasta and this recipe is so filling,. Pair it with some Garlic Bread and Thin Wheat Spaghetti Noodles and you will have a complete meal!

As always, comment below. Follow me throughout the week on Instagram @foxyveggies and on Twitter @foxy_veggies.

Stay Foxy!

Spaghetti “Meat” Sauce

Ingredients

  • 1 can (24 oz.) Hunts Pasta Sauce
  • 1 can (4 oz.) Giorgio Chunky Style Portabella Mushrooms
  • 1 cup of Boca Veggie Ground Crumbles
  • 1/4 cup of Yellow Onion
  • 2 tbsp of Ricotta Cheese
  • 1 tbsp of Canola Oil
  • 1 tbsp of Light Brown Sugar
  • 1 tbsp of Garlic Powder
  • 1 tbsp of Onion Powder
  • 1 tsp of Salt
  • 1 tsp of Ground Black Pepper
  • 1 tsp of Red Pepper Flakes
  • 1 tsp of Oregano
  • 1 tsp of Thyme
  • 1 tsp of Rosemary

Directions

  1. In a small pot on the stove, turn the heat to medium.
  2. After about 1 minute and in your canola oil.
  3. As the oil is heating up, take your yellow onion and cut it into a small dice. Open your can of mushrooms. Drain and rinse them off.
  4. Take your Meatless crumbles, onions, and mushrooms and add them to the pot. Take all of your seasonings and mix them together well. Add in half of the seasonings now and allow the crumbles to cook for about 1 minute.
  5. As this is cooking, open your can of sauce and add that to the pot.
  6. At this time, you can add in the remaining seasonings. Give the sauce a stir and turn the heat to low. Allow the sauce to simmer for about 2-3 minutes.
  7. When the sauce is ready, stir in your ricotta cheese and enjoy! (If you would like to keep the recipe Vegan, exclude the Ricotta Cheese.)

 

© Copyright 2018 Foxy Veggies LLC – All Rights Reserved

Sunday Recipe: Homemade Vegetable Stock

Hi Foxy People!

I hope you are having a blessed Sunday! I wanted to give you an essential recipe that I believe everyone should have in their fridge or freezer at all times. Stock! Vegetable Stock to be exact. It’s great for the fall time when you want to make soups, add flavor to rice or flavor to chili.

Take a look at this Vegan and Vegetarian recipe below. As always, feel free to like, share, or comment about this recipe. You can follow me on Instagram @foxyveggies.

Stay Foxy!

© Copyright 2016 Foxy Veggies – All Rights Reserved

20161023_165746.png

Ingredients for Mirepoux  (standard medley base of carrots, celery, and onions for all stocks)

  • 1 Carrot
  • 1 Celery Stalk
  • 1 1/2 Yellow Onion
  • Cold Water that covers the vegetables

Ingredients for Sachet (cheesecloth spice packet)

  • A small bunch of Parsley Stems
  • 1 tsp of dried Thyme
  • 3 Bay Leaves
  • 1 tsp of Black Peppercorns
  • Square of Cheesecloth
  • Twine to tie the sachet

Directions

  1. Take your onions and dice them and give your celery and carrots a rough chop. Feel free to add the onion peels as well. They add flavor to the stock. Please remove the skin that may appear to be molded.
  2. You should have more onions compared to the celery and carrots.
  3. Take out a big stock pot and add in your vegetables.
  4. Add the cold water to the pot so that it covers the vegetables.
  5. Then, take your cheesecloth square and put your Black peppercorns, Parsley stems, Thyme, and Bay leaves to the center of the square. Take all ends of the cheesecloth to make a bundle and twist. Secure it with the Twine leaving enough Twine length to tie to your stock pot handle.
  6. Drop your Sachet in the pot with the water and veggies and bring to a boil.
  7. Once at a boil, turn to low and simmer for an hour. Skim the top if foam rises to the top.
  8. Once done, strain out the veggies and cool the stock in an ice water bath.
  9. Portion out in quart bags and you have stock you can freeze and grab out when you need it.
  10. Enjoy!

© Copyright 2018 Foxy Veggies LLC – All Rights Reserved

Sunday Post: What is Vegetarianism?

Hey Foxy People!

I hope you are having a beautiful Sunday. My post today will not be focused on a recipe, but it will pose as more of an educational post.

Every day I am asked about Vegetarianism and what it actually means. Sometimes it is confused with Veganism or Pescatarianism. Today, I wanted to explain the differences between each of them and show how the diets vary.

I have the breakdown and definitions below. A major perk of being in Culinary School is learning about all of these diets in a more in depth manor. Some of these definitions can be found in the book, “On Cooking: A Textbook of Culinary Fundamentals” the 5th Edition by Sarah R. Labensky, Alan M. Hause, and Priscilla A Martel. Others may be from my general knowledge.

As always, please feel free to comment below. Let me know if these breakdowns were helpful.

Make sure to follow me on here and on Instagram @foxyveggies.

Stay Foxy!

Vegetarian: a plant based diet which excludes the consumption of meat. There are three major levels of vegetarianism.

  1. Ovo-vegetarian– a vegetarian who eats eggs but not dairy products.
  2. Ovo-lacto vegetarian or lacto-ovo-vegetarian: a person who eats plants products as well as dairy products and eggs (although some may not eat cheeses made with animal-based enzymes such as rennet, or eggs produced by factory farms.) This is the diet that I follow 🙂
  3. Lacto-vegetarian: a vegetarian who eats dairy products but not eggs.

Vegan: a person who eats no meat, fish or poultry or any products derived from animals such as milk, cheese, eggs, honey or gelatin; also referred to as a “strict” or “pure vegetarian.”

Pescatarian: a person who follows a fish or seafood based diet. They typically stray away from meat and poultry.

© Copyright 2018 Foxy Veggies LLC – All Rights Reserved

Food Festival Time!!! DFW Restaurant Week Food & Wine Festival 2016

Happy Sunday Foxy People!

Today, I want to switch things up a bit. Fortunately for my mommy, yes I said mommy lol, we were able to purchase tickets and attend the DFW Restaurant Week Food & Wine Festival yesterday (Saturday). Love you girl! lol. I figured this post would be a great way to share a Foodie Experience with all of you! Who knows, it may even inspire you to attend a food festival in your local areas.

This festival in particular spanned over 2 days (Friday and Saturday) and it had options for attendance on Friday only or Saturday only. There was an upgraded option for each day where you can join a Wine Tasters Club. It wasn’t that bad in price in comparison to the general entry. I think about an additional $20 or so. This allowed you to sample 5 different wines over your time at the event. Of course like many festivals, you have options to do All Access Passes that gives you entry for the entire event. After checking all of the options, I opted to go for the Saturday entry only Wine Tasters Club option. This is great for wine lovers like me and they had sparkling, red, and white wines galore!

In regards to the food, I must say that I expected more restaurants. There were about 8 restaurants that had representatives there with samples. I know that seems to be a lot, but I’ve been to festivals that had more than 15 booths. I would say they did have some restaurants that you may have already known like, the Keg or Seasons 52. That’s always good to have fan favorites. I would say that I didn’t see too many Vegetarian friendly options, but that’s not new lol. That’s typical at most places.

There was a ticket system at this event. The tickets that included food and drinks all night were a little pricey for my taste, but if you would like to go that route and not pay for anything once you got to the event, it would be best. The food and drinks needed to be purchased with tickets and similar to the state fair, it can get pricey lol.

They had live music as well here. That makes it great for a date night or a girls night on the town. A nice touch at any event.

Overall, would I go to this event again next year? Yes! I won’t be focused on the food so much, but it’s great to just be there and experience all of the live music and ultimately, free drinks all night.

I hope this inspires you to maybe give food festivals a try. At least it’s something new and who knows, you may want to go again next year.

Stay Foxy!

DFW Food & Wine Pic

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