Search Results for: Hash browns

Hash Browns with Veggies

March 23, 2014 5 Comments

This is undoubtedly my favourite breakfast ever. It’s so simple to put together and in less than 30 minutes I can stuff my face. Which, honestly, is exactly what I do, because it is THAT good.

The vegan cheese is a must, in my opinion. Although the dish is good without it, the cheese just makes it 10x better!

Hash Browns with Veggies

Prep time

5 mins

Cook time

15 mins

Total time

20 mins

A great way to start the day!

Author: Vegan Insanity

Recipe type: Breakfast

Serves: 1

Ingredients

½ tbsp olive oil
1 large potato (I use organic red potatoes)
¼ cup green pepper (chopped into bite-size pieces)
⅓ cup tomato (chopped into bite-size pieces)
1 small garlic clove, minced
1 tsp salt
½ tsp freshly ground black pepper
1 tsp onion powder
¼-1/3 cup vegan cheese shreds, optional (I used Daiya cheddar shreds)
1 green onion stalk (chopped)

Instructions

Heat a large skillet over medium heat.
Rinse and scrub your potato well. Dry, and using a box grater, grate the potato. Add to a colander and rinse under cold water until the water runs clear. Press a clean, dry towel on top and "push" out as much liquid as you can.
Add olive oil to skillet and spread it out evenly. Add in your potatoes, green pepper and tomatoes. Do not mix. Let everything get all brown and crispy on the bottom, about 5 minutes.
Once the potatoes start to brown on the bottom, you can mix them up. Add in the garlic and cook for 5 minutes more.
Add salt, pepper, onion powder, vegan cheese shreds (if using), and green onion pieces, and mix well. Cook for another 5 minutes, or until the potatoes are cooked and crispy.

Every week, I create a menu plan for the week ahead. I’ve always found menu planning to be helpful, but especially when eating a vegan diet. Sometimes I forget to make one, and those weeks are just awful. I stare into the fridge and whine that there’s “nothing to eat”, even though the fridge is packed full of deliciousness. It’s bad.

So – I menu plan every week (usually) to make things easier on myself. And it works. I promise.

Here is this week’s vegan menu plan:

Breakfast:

1. Spiced Pumpkin Coconut Muffins by Vegan Richa

2. Avocado Toast by Vegan Insanity

3. Mini Chickpea, Spinach & Tomato Quiche by Divine Healthy Food

4. Tandoori Tofu Scramble + Spiced Fries by Vegan Miam

5. Pineapple, Banana & Hemp Smoothie by Vegan Insanity

6. No Bake Apple Cobbler by Fork & Beans

7. Gluten-Free Strawberry Shortcake Pancakes by Oh She Glows

What’s on your vegan menu plan this week?

Our Menu Plan This Week

July 7, 2014 2 Comments

Simple pasta with garlic bread sticks & roasted cauliflower.

So – I menu plan every week (usually) to make things easier on myself. And it works. I promise.

Here is the menu plan for my family this week:

Breakfast:

Chia Pudding, Fruit Smoothie
Apple & Pear Baked Oatmeal, Fruit Smoothie x2
Refrigerator Oatmeal, Fruit Smoothie x2
Tofu Scramble, Baby Roasted Potatoes, Fruit
Hash Browns with Veggies

Lunch:

Loaded Potato Crisps, Vegan Cesar Salad, Tex Mex Casserole
“Tuna” Salad Sandwich, Fruit
Leftovers x3
Veggie Stir-Fry
Picnic Lunch

Dinner:

Garlic & Tomato Pasta with Parsley & Basil, Garlic Bread Sticks, Oven-Roasted Cauliflower
Quinoa Mac & Cheese with Broccoli
Cajun-Spiced Rice, Zucchini Fritters
Smoky Barbecue Chili, Garlic Bread Sticks
Mediterranean Freekeh Salad
Sweet Potato Shepherd’s Pie
Spicy Potato Wedges, Roasted Veggies with Tahini Sauce

Snacks/Dessert:

Fruit
Raw Nuts
Banana Ice Cream
Chocolate Zucchini Muffins
Cheesy Dill Popcorn
Fruit Pizza

What’s on your menu this week?

Our Menu Plan This Week

June 16, 2014 2 Comments

I can’t believe how many bananas we go through in a week!

So – I menu plan every week (usually) to make things easier on myself. And it works. I promise.

Here is the menu plan for my family this week:

Breakfast:

Bagel with Vegan Butter, Fruit Smoothie x2
Hash Browns with Veggies
Stove Top Oatmeal
World’s Best Vegan Pancakes
Refrigerator Oatmeal
Banana Bread, Fruit Smoothie

Lunch:

Picnic Lunch x3
Tofu “Egg” Salad Sandwich, Fruit
Leftovers
Best Ever Vegan Fried Rice
Vegan Spinach Grilled Cheese Sandwich

Dinner:

Pasta, Zucchini Tian, Mini Garlic Bread Cheese Toasts
Herbed Chickpea Soup with Chickpea Dumplings
Vegan Lasagna with Ricotta Cheese
Israeli Couscous with Roasted Veggies
Thin Crust Pesto Pizza
Quinoa Bowl with Spicy Baked Tofu & Roasted Veggies
Broccoli & Lentil Dal with Rice

Snacks/Dessert:

Fruit
Raw Nuts
Banana Ice Cream
Hummus & Veggie Sticks + Crackers
Popcorn
Rhubarb Crisp

What’s on your menu this week?

30 Tasty Vegan Lunch Ideas

June 10, 2014 8 Comments

Vegan lunch ideas have always been a challenge for me. Lunch in general has always been a challenge, actually.

Breakfast is easy. There’s cereal, coconut yogurt with granola & berries, vegan pancakes, hash browns with veggies, french toast, etc. Dinner is not necessarily easier in terms of ideas, but at that point in the day, I am more eager to make something interesting.

Lunch, on the other hand, is right in the middle of my day, which disrupts my work routine, and just frustrates me. So – I usually have either breakfast for lunch, or leftovers from dinner the night before.

Not anymore, though!

I forced myself to put together a lost of vegan lunch ideas that would help me any time I got into a lunch rut (which seems to be often these days!). These ideas are all great for lunch, not hard to make, and many of them can be prepared the evening before, so all I have to do is heat them up (or eat them cold) for lunch the next day.

If you’ve ever had problems deciding on meal ideas for lunch, take a look at this list. Hopefully it will help us both!

30 Tasty Vegan Lunch Ideas

1. Sweet Potato Salad with Creamy Cashew Dressing

2. Asian Slaw Salad with Peanut Dressing

3. Homemade Vegan Calzones with Sun-Dried Tomato & Pesto Spread

4. Vegan Broccoli Mac & Cheese

5. Quinoa & Chickpea Tabbouleh

6. Chickpea Avocado Mash with Lemon

7. Super Cheesy Vegan Pesto Pasta

8. Tofu Salad Sandwich or Egg Salad

9. The Big Vegan Salad Plate with Creamy Tahini-Dill Dressing

10. Tomato & Chickpea Salad

11. Easy Cheesy Vegan Quesadillas

12. Best Ever Vegan Fried Rice with Scrambled Tofu

13. Southwestern Quinoa Pasta Salad

14. Inner Goddess Detox Salad

15. Spicy Sesame Noodles with Peanuts

16. Almond “Tuna” Salad

17. Herb Falafel & Tzatziki

18. Vegan Grilled Cheese with Hummus

19. Roasted Sweet Potato & Cilantro Cashew Cream Sandwich

20. Kale & Quinoa Salad with Black Beans

21. Millet, Lentils & Veggies with Creamy Pesto Sauce

22. Asparagus & Avocado Spring Rolls with Citrus Dipping Sauce

23. Deconstructed Falafel Bowl

24. Potato, White Bean & Kale Vegan Soup

25. Super Simple Quinoa Bowl with Roasted Veggies & Cashew Dressing

26. Crunchy Thai Kale Salad

27. Cauli-power Fettuccini “Alfredo”

28. Lentil & Cauliflower Rice Tacos

29. Spicy Blackened Chickpea Scramble Sandwich

30. Mini Vegan Tortilla Pizzas

What is your favourite vegan lunch to make?

Loaded Breakfast Potatoes with Mushroom Gravy

May 7, 2014 7 Comments

I have a thing for big, hot, savory breakfasts. They’re what I look forward to every morning! First, my daily smoothie, then a big plate of something yummy – usually potatoes.

Yesterday morning was no different. I woke up craving potatoes – but not my usual hash browns with veggies. No, I wanted something a bit more elaborate.

Enter – loaded breakfast potatoes (with some mushroom gravy inspiration from Jackie)!

You know, I’ve never been a big fan of mushrooms, but I love them in vegan gravy. So when I saw a bunch of cremini mushrooms on sale this past weekend, I snatched them up, knowing that a pot of mushroom gravy was in my future.

And what’s the best thing to do with gravy? Pour it over potatoes, of course!

So, that’s just what I did with this breakfast dish.

I suggest cooking the gravy first, then keeping it warm on the stove while you prepare your potatoes. Or you can cook them at the same time, if you’re good at multi-tasking!

Use any ol’ greens you like in this dish – I used dandelion greens because I thought they’d work well, but I also think spinach, kale, arugula and even collards would be very tasty!

Pile your loaded potatoes on a plate and drown them in mushroom gravy. Then go ahead and stuff your face. It will be hard not to!

Adapted from Vegan Yack Attack.

Loaded Breakfast Potatoes with Mushroom Gravy

Prep time

10 mins

Cook time

40 mins

Total time

50 mins

Author: Vegan Insanity

Recipe type: Breakfast

Serves: 3 large servings

Ingredients

Mushroom Gravy

1½ cups coconut milk, light or full-fat (I used full-fat)
¼ cup onion, minced
2 garlic cloves, minced
¼ cup cremini mushrooms, chopped very small
1 tablespoon corn starch
2½ tbsp nutritional yeast
1 tbsp tamari
Salt & freshly ground black pepper, to taste

Potatoes

1 tbsp olive oil
3 cups russet potatoes, chopped into small cubes
¼ cup onion, minced
¼ cup tomato, diced
¼ cup red bell pepper, diced
Salt & freshly ground black pepper, to taste
¾ cup dandelion greens, chopped

Instructions

Mushroom Gravy

In a small pot, add ¼ cup of your coconut milk, and bring it to a simmer over medium heat.
Next, add the onion, saute for 2-3 minutes, then add in the garlic. Cook for another 2-3 minutes, or until the onions are slightly clear.
Add the mushrooms and saute until they have darkened and reduced in size, about 7 minutes.
Add the corn starch and mix it in very well.
Add the rest of the coconut milk, the nutritional yeast and the tamari. Bring to a boil, then cook on low, stirring occasionally, until the gravy reaches the consistency you like (took about 5 minutes for me). Season with salt & pepper and serve over your cooked potatoes.

Potatoes

Heat olive oil in a large pan over medium heat. Once it's hot, add the potatoes, cover, and cook for about 12 minutes, stirring occasionally.
Add the onions, and cook for about 5 minutes more.
Add the tomatoes and bell pepper. Cook, uncovered, 5-10 minutes more, or until the potatoes are crispy and browned.
Fold in the dandelion greens, and then season with salt and pepper.

Our Menu Plan This Week

May 5, 2014 Leave a Comment

Veggie Soup with Rice Every week, I create a menu plan for the week ahead. I’ve always found menu planning to be helpful, but especially when eating a vegan diet.

Sometimes I forget to make one, and those weeks are just awful. I stare into the fridge and whine that there’s “nothing to eat”, even though the fridge is packed full of deliciousness. It’s bad.

So – I menu plan every week (usually) to make things easier on myself. And it works. I promise.

Here is the menu plan for my family this week:

Breakfast:

Hash Browns & Veggies x2
Fruit Smoothie, Toast with Vegan Nutella
Fruit Smoothie, Breakfast Burrito
Chickpea Omelet, Fruit
Bagel with Homemade Vegan Cream Cheese, Fruit Smoothie
Strawberry Scones, Fruit

Lunch:

Pita Pizzas, Fries with Lemon Salt
Millet, Sweet Potato & Black Bean Falafels in Pitas
Flaked Almond “Tuna” Salad, Green Juice
Super Simple Quinoa Bowl with Roasted Veggies & Cashew Dressing
Cauliflower & Tofu Curry
Leftovers x2

Dinner:

Millet & Sweet Potato Falafels, Edemame & Chickpea Salad
Lasagna with Basil Infused Vegan Ricotta Cheese
White Bean Balls over Pasta
Pea & Amaranth Fritters, Creamy Beet Salad
Indian Korma & Rice
Potato & Chickpea Pesto Salad, Balsamic & Maple Garlic Tempeh
Thin Crust Pizza

Snacks/Dessert:

Banana Ice Cream
Strawberry Scones
Black Bean Hummus with Crackers & Veggies
Fruit
Chocolate Millet Crisp Balls
Veggies & Dip (I use the bagel “cream cheese” as dip)
Trail Mix Cookies
Double Chocolate Muffins

What’s on your menu this week?

Our Menu Plan This Week

April 28, 2014 Leave a Comment

Grocery Haul for the Week!Every week, I create a menu plan for the week ahead. I’ve always found menu planning to be helpful, but especially when eating a vegan diet.

So – I menu plan every week (usually) to make things easier on myself. And it works. I promise.

Here is the menu plan for my family this week:

Breakfast:

Loaded Breakfast Potato Hash with Mushroom Gravy
Green Smoothie, Bagel with Vegan Butter x2
Hash Browns with Veggies x2
Coconut & Mango Refrigerator Oatmeal
Blueberry Crepes, Green Smoothie

Lunch:

Leftovers x2
Vegan Calzones, Loaded Mixed Green Salad
Big Vegan Salad Plate
Picnic Lunch (Snacks)
Stove Top Oatmeal, Fresh Fruit, Green Smoothie
Meaty-But-Meatless Pasta, Green Juice

Dinner:

My Favourite Vegan Chili with Nacho Cheeze Sauce
Quinoa & Black Bean Burgers, Caesar Salad
Fettucini Alfredo
Sweet Potato & Millet Falafel, Chickpea & Edemame Salad
Indian Butter Cauliflower
Quinoa, Marinated Tofu & Roasted Veggies
Homemade Vegan Gnocchi

Snacks/Dessert:

Fruit Smoothies
Fresh Fruit
Raw Nuts
Homemade Beet Chips
Carrot Cake Bars
Banana Ice Cream
Veggies & Crackers, Roasted Pumpkin Seed Hummus