So we went to Philadelphia last fall. We had a great experience and what a beautiful historic city! There is so much to see and so much to learn! The food was great and it was when I tried the Philly cheesesteak, vegan version. I had been a vegan at that time for 4months. I thought it would be just appropriate to eat it when in the city of brotherly love. 

Well, I would call it vegan Philly nutriveg since it is made out of nutritional yeast as cheese substitute and mushroom. I love nutritional yeast! This recipe is juicy and nutritious! I can eat it almost everyday. Haha!

Recipe

2tsp coconut oil
2 tsp vegan butter or olive oil
1/2 tsp paprika
4 garlic cloves
1 red onion
3 celery stalks
2 packages of bella mushroom 
3 tsp soy sauce
2 cups of spinach
5tbsp nutritional yeast
Salt and pepper to taste
1 French bread
pickles
vegan mayonaise
Optional: 1 red bell pepper (thin slice)


Instruction


1. In a deep pan, pour oil and sauté garlic, onion and celery.
2. Add the mushrooms, paprika, soy sauce and vegan butter.
3. Cover pan for 5min or till the mushrooms are tender, stirring occasionally. 
4. Remove from heat.
5. Add the spinach and nutritional yeast. Cover and stir occasionally till spinach is somewhat tender.
6. Let it cool. 
7. Toast french bread for 5min.
8. Spread mayonnaise on bread, add the mushrooms and pickles.
9. Ready to serve and enjoy! 

I make this often and it is one of my all time favorite dish. Dan loves it too! 

Ingredients

2cans of black beans
1tsp garlic powder
1tsp onion powder
1tsp paprika
1tsp oregano
1tsp ginger
1tsp nutmeg
1tsp pepper
1/2tsp salt
4 green onion stalks
2 carrots or a handful or baby carrots
1 cup of cooked quinoa
1 cup oatmeal
Optional: Teriyaki sauce 

Instruction

1. Preheat oven to 350degrees.
2. Cook quinoa in rice cooker or stove top.
3. Mix carrots, onions and beans in food processor. If not, mash black beans and shred carrots.
4.Transfer to a bowl and add all the spices, oatmeal and quinoa. Mix throughly. 
5. In a cookie sheet, spread a little oil.
6. Make small patties by hand or using measuring cup. Optional: Pour a tsp of teriyaki on patties.
7. Bake for 30min.
8. Let it cool and enjoy.

You can freeze them using wax paper so they won't stick to each other.

A vegan and gluten free pumpkin bread recipe. I admit, baking with vegan and gluten free ingredients could be hard. With a little patience and some experimentation, I was able to somewhat achieve the texture I was looking for. Not perfect of course but it will do for now.

Ingredients

2 cans pure pumpkin 
1 & 1/2 c all purpose gluten free flour
1/2 cup coconut flour
1 tsp baking soda
1 tsp baking powder
2 tbsp arrowroot
1 & 1/2 tsp xanthan gum
1/4 tsp salt
1tsp cinnamon
1 cup brown sugar
1tsp vanilla
1 tbsp apple cider vinegar
1packet of yeast
1 cup warm water
1/4 c applesauce
handful of (vegan) chocolate chips
2tbsp raisins
Optional: 1 tsp cocoa powder, cacao nibs and nuts


Instruction

1. Heat oven to 350degrees.
2. Pour yeast, apple cider vinegar and brown sugar in a cup of warm water. Mix and set aside.
3. Mix all the dry ingredients.
4. In a separate bowl, mix pure pumpkin, vanilla and applesauce. Add them to the dry ingredients. Mix.
5. Add the yeast cup and mix again.
6. Add chocolate chips, raisins, cacao nibs, nuts and gently mix them with a spatula.
7. Spray pan with old and pour all the ingredients.
8. Bake for an hour. Turn off oven and leave it there for another 15min. 
9. Let it cool and enjoy!

Note: I actually skipped the banana.