You can whip up this No-Frills Guacamole in about 6 minutes or less. Yes…you can get to the guac even faster. This recipe tells you how. Let’s get to it!

We use this Guac in our Vegan Mole Bowl with Spanish-Style Freekeh recipe:)

Like where this recipe takes your taste buds? Try our Fiesta Burrito Bowl with cilantro-lime dressing! You’re welcome.

If you haven’t already, join That Green Lyfe’s Facebook Fam–we’d love to have you!

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Simple No-Frills Guacamole

You can whip up this No-Frills Guacamole in about 6 minutes or less. Yes...you can get to the guac even faster. This recipe tells you how!

Course Side Dish, snacks

Cuisine Vegan

Servings 2 people

Ingredients

• 1 cup mashed avocado
• 2 tablespoons white onion (diced)
• 1 tablespoon fresh cilantro (minced)
• 1 tablespoon fresh squeezed lime juice
• 1/4 teaspoon salt I used pink salt

Instructions

• Place all ingredients in a bowl and mash together with a fork until combined. Chill for 15-20 minutes before serving. Enjoy

The post How to Make Simple No-Frills Guacamole appeared first on That Green Lyfe.

Check the cupboards and many plant-based eaters, and I’m sure you will find these lovely staples–perhaps in a variety of colors.  But, what makes this combo so special? The plantains? The spices? Sure, but look a little closer.  I’ll give you a hint: It not just any rice…

It’s Wild Rice–Wild BLACK Rice!

Now, why the rave over Wild Rice?

Well, “Wild Rice is the original rice species. It’s starchy complexity is more digestible than Brown, Basmati, and especially White rice; All of which are mutated descendants of Wild Rice.”- Chef Ahki.

If that isn’t enough to make you want to switch over to Wild Rice, read on:

-It’s Gluten-free

-Contains up to 30 times more antioxidants than white rice

-Contains twice as much nutrients as brown rice

-Has a good source of essential minerals such as zinc, phosphorus, and folate, which provides energy and supports the bones

-Is a better alternative for diabetics as it falls lower on the glycemic index (45) when compared to white rice (70)

Ok, back to this hearty Caribbean bowl…

I decided to go with Black lentils after noticing that they don’t make me feel bloated like black beans or kidney beans.  Of course, a solution to this is to soak your dry beans or rinse canned beans.  But even then so, black lentils were still the overall better choice for me.  Feel free to use rinsed, canned black or red beans for the recipe.

If you like the taste of Caribbean-Style beans and rice, then you’ll love this healthful twist!

Enjoy!

You may also like these other lentil recipes from the blog:

Mujadara

Moroccan-Spiced Lentils & Greens

Mango Dal

If you make this Caribbean-Style Wild Rice and Black Lentil recipe, let me know how it comes out! Snap a pic of it and tag me on Instagram!

Also, join the That Green Lyfe family

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Lunch Bowl: Carribean-Style Wild Rice and Black Lentils

A combo that features classic Caribbean flavors such a coconut milk, thyme, garlic, bayleaf (ingredients often used Carribean-style rice and beans). Accompanied with plantains and brussel sprouts, this bowl makes for a satisfying lunch or dinner!

Cuisine Caribbean, Vegan

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 4 people

Ingredients

Wild Rice

• 2 cups dry wild rice or black rice
• 4 cups water
• 1/2 teaspoon salt
• 2 bay leaves

Black Lentils

• 2 cups Black Lentils
• 1 can coconut milk (plain, unsweetened) 13 oz (or replace with 1 3/4 cups water)
• 2 cups water or use veggie stock
• 1 teaspoon thyme
• 1 teaspoon paprika
• 1/2 medium purple onion
• 2-3 cloves garlic
• 2 teaspoons creole seasoning I used Tony Chachares' Original Creole Seasoning
• 1 tablespoon oil I used coconut oil

Plantains

• 2-3 large plantains chopped in 1/4 inch thick pieces
• 2-3 tablespoons coconut oil

Brussel Sprouts

• 10 large brussel sprouts cut in fours; if using medium or small size, cut in half
• 2 tablespoons water
• dulse granules or salt to taste
• black pepper to taste

Instructions

Wild Rice

• Cook rice according to package instructions. (Add in bay leaves and salt prior to cooking) When rice is done, fluff with fork and discard bay leaves.

Lentils

• Heat oil in large pot (medium heat) and sauté onion until translucent. Next stir in garlic and sauté for 2 minutes.
• Next, stir in lentils, water, coconut milk, and spices. Bring to a boil, then cover and simmer for 20 minutes or until lentils are tender. Taste and adjust spices to your liking.

Plantains

• Heat coconut oil (medium heat). Add half of the plantains and cook both sides until golden brown or desired color is reach. Remove from pan and set on a few paper towels to absorb excess oil. Repeat with other half of plantains.

Brussel Sprouts

• In the same heated pan (used for the plantains), add Brussel sprouts and toss around in excess oil left over from plantains.
• Let sprouts sit in pan until brown on one or both sides, then add water and cover to steam for 3 minutes. Add spices to taste and remove from pan.
• Assemble your bowl and enjoy.

The post Lunch Bowl: Caribbean-Style Wild Rice and Black Lentils appeared first on That Green Lyfe.

What’s awesome about making your own seitan is that it saves you money. That’s always good right?! But, it gets better; making your own seiten means that you get to add your own flavorings.  Whether you’re leaning more toward a more beefy taste or more chicken-y, the flavor possibilities are practically endless!

What is Seitan?

Seitan is high-protein meat substitute made from vital wheat gluten.  Vital wheat gluten a “super-powered” flour that is all gluten and contains very tittle starch.  If you’ve ever eaten at a vegan restaurant, chances are, you’ve had seitan, especially if you were seeking a soy-free meat substitute.

I must point out that my first attempt at making seitan was a tasty disaster.  I used the simmering method, but no one told me NOT to let the broth boil! Keeping the broth at a SIMMER was the correct approach (Duh Candice! After all it is called the “simmering” method -_-) The end result was practically a soft, jiggly “meat” jello–see pictures below.  I would say “ew” but it actually tasted good.

Refusing to be defeated by this tasty-jello-meat dilemma, I just decided to go with a brand new approach: Steaming.  Out of the 3 methods typically used to make seitan (baking, steaming, and simmering), I use “steaming” most often.  It produces a nice, chewy, firm, texture that’s great for sandwich “meat” slices, cutlets, ribs, and even vegan sausage!

Along with this newly discovered steaming method, I also knead the dough a little longer.  Rule of thumb when making seitan: you need to knead! Since seitan is a dough, the kneading process is crucial as it helps the gluten to develop and gives the dough elasticity.  Kneading the dough longer equates more gluten, which leads to a much chewier texture.  For this dough, I kneaded it for 3 minutes, let it rest for 15 minutes, then kneaded it for and additional minute before forming it into a loaf and cutting it into 4 pieces.

Next, I wrapped each of piece of dough with foil and fold it in such a way that liquid would not get inside.

I did not have a big enough steamer, so I made a make-shift one by using a large pot/top, a metal colander, and used foil as a sealant to keep the steam from escaping from edge of the pot.  This worked really well, however, I needed to rotate the foil packets here and there in order for each and every piece to cook thoroughly.  If you do not have a big enough steamer or pot, you may need to rotate the pieces as well.

Seriously guys, once you experience how easy, cheap, and delicious it is to make your own seitan, you’ll never want to back to the store-bought!  Heck, seitan might just become your new favorite soy-free meat substitute:)

Cut it up the way you’d like, eat it as it, make it saucy, put it on sandwiches, batter/pan-fry it, chop it up for salad, or even pizza! Get creative! Also try this seitan with my Coconut Rice and/or my Roasted Veggies and Balsamic Reduction recipe.

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How to Make "Chicken-Style" Seitan (A Soy-Free Meat Substitute)

Here is a basic "chicken-style" steamed seitan recipe for all of your soy-free meat substitute needs. It's flavorful, versatile, perfectly textured, and easy to make!

Course How-To

Cuisine Vegan

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 1 hour 50 minutes

Servings 4 loaves

Ingredients

• 1.5 cups veggie broth or water and bouillon cube
• 2 teaspoons olive oil or other vegetable oil
• 1.5 cups vital wheat gluten
• 1/4 cup chickpea or whole wheat flour
• 1/3 cup nutrtional yeast
• 1/2-1 teaspoon garlic powder
• 1.5 teaspoons poultry seasoning
• 1/2 teaspoon paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon onion powder
• 1/4-1/2 teaspoon sea salt
• a couple dashes coconut aminos, liquid aminos, or tamari optional
• aluminum foil

Instructions

• Combine olive oil and broth and set aside.
• In another bowl, completely combine the remaining ingredients then stir in the broth mixture.
• Stir until the mixture pulls begins to form a ball.
• Empty dough onto a clean, flat surface and knead for 3 minutes. This process is crucial as it develops the gluten. The consistency of the dough will indeed change.
• Cover dough and let it rest for about 10 minutes the knead for another minute. Make an effort to work the dough into a rectangle/loaf form then slice into 4 equal sized pieces.
• Completely wrap each piece of dough in foil and seal it by folding the edges in. Be careful not wrap dough too tight as it needs room to expand.
• Steam for 30 minutes. If you do not have a steamer, fill a large pot with about 1 inch of water and bring it to a boil. Place the foil wrapped loaves into metal colander and then into the large pot. Make sure that the colander sits higher than the level of the water as you do not want the loaves to get wet.
• Note: If your loaves are stacked, you may want to switch the loaves around halfway through cooking so that they all steam evenly.
• Remove from steamer and let loaves cool for at least 30 minutes before placing them into the refrigerator for 1 hour. (This cool-down time in the fridge allows for the dough to firm up) Next, remove loaves from foil packets and wrap them in plastic or store in re-sealable plastic baggies.

Notes

If wrapped tightly, this seitan can last in the refrigerator for up to 2 weeks. If frozen, it can last for 2-3 months.

If you want to try different flavors/spices, just use the first 4 ingredients of the recipe, then add your own spice combinations. Get creative!

Recipe adapted from Vegan Bowl Attack and Viva Vegan.

If you make this “Chicken-Style” Seitan recipe, let me know how it turns out!  Rate it, leave a comment below and share a picture on Instagram with the hashtag #veganfitcarter

Oh, and join the family! “Like”/Follow the Vegan Fit Carter Facebook Page!

The post How to Make “Chicken-Style” Seitan (A Soy-Free Meat Substitute) appeared first on That Green Lyfe.

By now, can you totally tell that I have a thing for Indian cuisine?  My first Indian style dish I’ve ever made was at the start of my vegan journey 3 years ago.  It was spinach curry with brown rice.  It was delicious, however, not what I was expecting as I compared it to the spinach curry I’ve eaten at restaurants before.   I cooked I again and again until my heart was content with the flavor.

Speaking of restaurants, my first Indian restaurant experience was about 7 years ago. It was an all you can eat buffet here in Long Beach, CA.  I filled up on different types of biryanis, an assortment of naan bread, curried lentils, masala, samosas, gulab jamun, you name it, I ate it! OMG let me tell you…I ate soooo much–in fact–I don’t even think I was hungry the next day! I fell in love with the assortment of spices used in the dishes.  So in love that I currently keep a myriad of spices in my pantry to cater to my Indian cuisine habit.  In fact, my taste buds crave an Indian-Style dish at least once a week.  And this Mango Dal was this week’s chosen dish.

With all of my Indian food experience, I can’t believe I’ve never ran into Mango Dal before! I saw the dish featured in a youtube video and began to do research on how to create such a tasty looking masterpiece in my own kitchen.  And tasty it was!  It was the perfect combo of subtly sweet, savory, spicy, and “WOW!” I paired it with coconut rice and used cilantro as a garnish.

This recipe is super easy to make and amazingly tasty!  You have the option to use other veggies or fruits like apples or squash. You can even use red lentils (shorter cook time) or chickpeas (longer cooking time).

More Indian-Style recipes here on the blog:

Spaghetti with Spicy Tomato Sauce

Red Lentil Curry and Spiced Eggplant

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Mango Dal: Indian Style Split Peas with Mango

Mango Dal: Indian-spiced split pea dal with mango.  This interesting variation to your everyday lentil dish is colorful, flavorful, subtly sweet, savory, and hearty.  Gluten-free, soy-free. Use other lentils for variation. Can easily be doubled or halved.

Course Main Dish

Cuisine Indian

Prep Time 5 minutes

Cook Time 50 minutes

Total Time 55 minutes

Servings 6 people

Ingredients

• 1.25 cups yellow split peas
• 1/2 teaspoon salt
• 1/2 teaspoon tumeric
• 2 tablespoon coconut oil or canola oil
• 2 teaspoons cumin seeds
• 1 teaspoon mustard seeds or 1.5 teaspoons mustard seed powder
• 4 cloves garlic (minced)
• 1 medium onion (chopped) or 1 tablespoon onion powder
• 2 teaspoons red chili powder
• 1/2 teaspoon coriander powder
• 1/4 teaspoon ginger powder
• 1/4 teaspoon curry powder
• 1.5 cups diced tomatoes can use canned tomatoes
• 4 teaspoons diced green chiles I used canned
• 2 mangos peeled and diced
• 1 tablespoon vegan butter
• 1/2 cup fresh cilantro finely chopped

Instructions

• Rinse and drain split peas until the water runs clear. Combine split peas, 4 cups water, salt, and turmeric in a large saucepan. Bring to a boil. Reduce heat to a simmer, partially cover and cook, stirring occasionally, for about 20-35 minutes or until split peas are soft.
• Meanwhile, heat oil in another pan (medium heat). Add cumin seeds and mustard seeds. Saute for about 20 seconds.
• Add onion and cook until softened. Add garlic and continue to cook (about 2 minutes). Add remainder of spices and cook for an additional 2 minutes.
• Stir in tomatoes and green chilies to spice mixture and cook for an additional 3 minutes. Pour this mixture over the boiled split peas and stir until combined.
• Stir in chopped mangos and bring pot to a boil (adding more water if lentils are too thick). Turn heat down to simmer for an additional 10-15 minutes more or until it reaches desired consistency.
• Stir in vegan butter and cilantro. Taste. Add more salt if needed and adjust spices to your liking if needed. You can even spice blends like garam masala for more flavor! Served with rice, veggies, or flatbread.

Notes

Both ripe and under-ripe mango will work: less-ripe mango imparts a tart flavor and holds its shape, while riper mango breaks down more during cooking and gives the dish a sweeter taste.

The post Mango Dal: Indian Style Split Peas with Mango appeared first on That Green Lyfe.