Category Archives: Make This Food

A collection of my favorite recipes.

Recipe: Mountain Corn Chowder

Not sure if you heard, but this past week our corner of the World got slammed with a pretty good winter storm.  We wanted to make something super hearty and easy to reheat in the event we lost power.  We never did (fortunately) but now we have a huge pot (not kidding, this recipe will feed 10+ people) of this amazing chowder!

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Recipe: Sweet Hot Chili Fish Tacos

Summer is quickly fading away, and as the shadows get longer earlier, and the grill is in the dark faster, it is time to start thinking of ways to make fresh, hearty food.

I also can’t think of a better way to serve Gardein’s new Fishless Filets.

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Recipe: VEGAN “Joadan Maash” Blueberry Muffins

Any Massachusetts native worth their salt knows about Jordan Marsh and their amazing blueberry muffins.  For people in the other 49 states, here is a summary:  Jordan Marsh (pronounced in Mass. as Joadan Maash) was a department store in and around New England.  There is some interesting history here. And here.

Some stores had bakeries inside (like Nordstrom’s today) and their blueberry muffins were sought after.  Not too long ago, the baker that made the muffins leaked the recipe, so I knew we had to veganize it!

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Recipe: Orange Glazed Soy Curls

Of all the vegan food staples out there, I feel the humble soy curl gets a bad rap.  Basically, there is nothing that sounds good or enticing about a “soy curl.”   Yet as many vegans know, these nutritious, easy to store, easy to prepare curls are amazing meal starters and replace chicken in almost any way.

Make sure to create this amazing vegan dinner when your family is craving an asian-inspired junk food night!

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Recipe: Amazing Vegan French Toast

Even though hints of Spring are here, mornings are a little frosty here in the Pacific Northwest mountains.  And there is nothing like a hearty, vegan french toast to start those lazy Sunday mornings.

I adapted a recipe found here.  There were some great points, like drying the bread in the oven at 350 for 10 mins – this made a HUGE difference!

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Trail Recipe: Spaghetti with Meatish Sauce

You’d be amazed how many calories you burn when wheeling.  Yes, you are sitting down quite a bit.  However, you are constantly climbing in and out of your Jeep to scout obstacles, running ahead for that photo, scrambling up hills with winch lines, etc etc.

So it is important to eat well.

On the Rubicon trail earlier this month, I decided to use some Beyond Meat Beefy Crumbles and Field Roast Italian sausages to whip up a sauce so meaty, it would make Ted Nugent blush (disclaimer: He’s an a$$h*#! and I can’t stand him).

Beauty shot of fake meat awesomeness. Photo (c) Jason Martin.

Anyway, even though this is a simple recipe, it bears writing as it is super easy, delicious, and will be the envy of your camp.  Trust me.

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Product Review: Victoria Vegan’s Arugula Alfredo Sauce

Hold the flippin’ phone.

That was my first thought when I both tasted this sauce AND read the nutritional facts.  I never liked dairy-based Alfredo.  Honestly, the 400 grams of fat (#exaggeration) per milliliter was gross.

So when I saw only 5g of fat per serving for Victoria Vegan’s alfredo, I jumped on it.

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Trail Recipe: “Ruburritos” for Breakfast

When jeeping for a long period of time, nothing is more important than a hearty breakfast.  On our recent trip along the Rubicon Trail, we woke to a chilly Sierra morning and I decided to warm up with some breakfast burritos.

Said chilly morning at Rubicon Springs.

These are a twist of my friend Andy’s amazing breakfast burritos from Moab.

So what do you get when you merge the Rubicon with burritos?  Ruburritos (thanks Jesse!)

Continue reading Trail Recipe: “Ruburritos” for Breakfast

Recipe: Scott’s Vegan Pasta Bake

One of my fav dinners to make is something I threw together a long time ago.  We had a few different vegan meats left over and I wanted to combine them into a hearty dinner.

A yummy, easy dinner.

This vegan pasta bake is easy, hearty, and makes great leftovers for work.

Continue reading Recipe: Scott’s Vegan Pasta Bake

Recipe: Vegan Taco Night

This is no joke:  Earlier this week, we went to New Seasons to buy a package of Beyond Meat‘s newest product – Beyond Beef.  Each place we looked however did not yet have Beyond Beef.  So when I arrived at home, I was so surprised to find a package on my porch – a freezer pack from Beyond Meat!  They sent me two retail packs – one of their “feisty” flavors, and one of the standard “beefy” flavor.

My freezer surprise straight from Beyond Meat!

So tonight we decided to use the feisty version for taco night.  This is a super easy, delicious dinner that easily fed 3.

The ingredients

What we included:

  • 1 package, Beyond Beef (Feisty)
  • Daiya Cheddar Vegan Cheese
  • Tofutti Sour Cream
  • Lettuce
  • Tomato
  • Corn
  • Organic Black Beans
  • Black Olives
  • 1/4 Onion, diced
  • 2 cloves of garlic, minced
  • Avocado, cubed
  • Refried beans
  • Tortillas and taco shells
  • Cayman Jack “Margarita” (optional)

First, combine the Beyond Beef, corn, black beans, garlic and onions in a frying pan.  Brown slightly.

Brown everything slightly.

Second, build your tacos!

Third, enjoy!

Yum!!

This was our first time trying the new Beyond Beef.  The second we put it in the pan, we could recognize a difference from all other ground up beef crumbles.  It was more substantial, and had a great color and texture.  It cooked easy and uniformly.

In the tacos, the Beyond Beef was delicious – adding its own flavors. Beyond Beef is an awesome new addition to the vegan crumbles market, and I look forward to using it in many other dishes!