Thursday, April 22, 2021
Friday, April 2, 2021
It's been years since we've eaten eggs, and this sandwich was such a surprise. As a bonus, it is super quick and simple to make, and my meat eaters actually liked it (which is the gold standard).
This recipe is adapted from a similar recipe found on "It doesn't taste Like Chicken," but has been adapted here for plant based eating.
***Disclaimer, this recipe calls black salt, which is an unusual, yet 100% essential ingredient. Black salt has a very strong "egg-like" taste and a little goes a long way. I found mine at a local middle eastern store, but it can also be found on Amazon. Please don't try this recipe without this unique ingredient, because we will both be disappointed in your final product.
1 block medium or firm tofu
1/4 cup soy yogurt
2-3 Tablespoons yellow mustard
3/4 teaspoon black salt
2 green onions - finely chopped
1 dash ground cloves
2 dashes turmeric powder
Rinse tofu with water. Drain on a paper towel. Cover with a paper towel, and weigh down with heavy plate or cast iron pot, allowing to drain for an additional 10-15 minutes.
Finely dice tofu. Mix remaining ingredients together, then add tofu, adjusting salt and spices to taste.
Serve with lettuce, on lightly toasted bread.
Saturday, November 21, 2020
It has been a REALLY long time since I posted a new recipe, but I've found myself coming back to this recipe several times, and wanted to share it.
As such, feel free to use whatever fruit you have on hand. I often use frozen berries, but sometimes use chocolate chips, or fresh fruit that I have in the house. Similarly, use the nuts and/or juices for flavor that you prefer.
I love the flexibility of this recipe - for me it is truly a mix of "as you like it" smashed together with "whichever ingredients are on hand." I hope you enjoy this recipe as much as we do.
Combine the following ingredients:
2 cups whole wheat flour
2 cups oat flour
1 cup shredded, unsweetened coconut
1/2 c. chopped, toasted pecans (or nuts of your choice)
1 T. +1 t. baking powder
1 T. chia seeds
1 t. baking soda
1/2 t. sea salt
1/2 t. ground cinnamon
1/4 t. ground cardamon
1 T. orange zest (or citrus zest of your choice)
In another bowl combine the following wet ingredients:
2 c. plain yogurt - use this link for my simple soymilk yogurt recipe
3/4 c. mixed berries - your choice
2/3 c. non dairy milk (I use WestSoy plain because it has two ingredients - soybeans and water)
1 c. pure maple syrup
2 Tbsp orange juice (or juice of your choice)
1 t. vanilla
Pour the wet ingredients into the dry ingredients and gently combine until mixed.
Bake at 350* in muffin tins lined with cupcake liners or parchment paper squares for 20-25 minutes.
If desired, sprinkle with demarara sugar just as the muffins come out of the oven.
Yield 24 muffins
Saturday, September 28, 2019
|Pictured: Hashbrowns with Kale & Avocado Massaged Salad|
Friday, August 16, 2019
Sunday, February 17, 2019
Here are my hits and misses:
Using a potato peeler, create thin carrot curls. Place on silpat and lightly salt. Cook for approximately 3-4 minutes in the microwave.
These are incredibly tasty when dipped into some plant based ranch dressing too!
Salt to taste
Potato peeler or vegetable slicer
Silpat mat *
Scrub potatoes. Using a potato peeler or vegetable slicer, thinly slice potatoes. Don't worry about peeling them. The thinner the slices, the better.
Arrange on a silpat mat, in a single layer.
Lightly salt/season as desired.
Microwave between 4-6 minutes.
*Note, parchment paper may be used if Silpat is not available.
To prevent discoloration and make crunchier, place potato slices into a bowl of cold water in between batches.
When we started to eat a plant based diet, fried foods definitely went out the window. Because we don't use coconut oil or cooking spray, most fried foods just weren't an option. Although we've used coconut cream we still hoped to figure out other alternatives at some point.
And so, today I experimented. I wondered if we could fry something on a silpat, on a griddle.
The answer is.....a resounding YES!!
Here's the egg I fried... no oil, simply the silpat, and heat from the underlying griddle.
2 cans of drained chick peas
Add the following ingredients to the food processor and mix thoroughly:
1 1/4 cup creamy (all natural) peanut butter
1/2 cup raw honey
2 teaspoons baking powder
1/4 teaspoon salt
1 Tablespoon vanilla
3 Tablespoons chia seeds
Mix in the following:
1/2 cup organic, dried coconut (unsweetened)
1 cup vegan chocolate chips or cacao nibs (Enjoy Life or Pascha are two brands I like)
Drop by spoonfuls onto a silpat or parchment lined baking sheet, and bake at 350* for 15 minutes.
Cookies will be soft so allow to cool on baking sheet. They will firm up as they cool.
Sour dough or other no oil, no sugar, unrefined unbleached whole wheat flour bread
1/2-3/4 cups aquafaba (juice from a can of chick peas/garbanzo beans)
1/4-1/2 cup of Westsoy Plain, unsweetened soy milk
1/2 t. vanilla
1/4 t. cinnamon (to taste)
dash of salt (optional)
ground nutmeg and cardamom (optional - to taste)
coconut cream (from the top of a can of coconut milk) (so it doesn't stick to the griddle/pan)
Place aquafaba into a high powered blender such as a Vitamix and blend for a couple of minutes. It will froth, but it won't create peaks.
Pour into a shallow dish (such as a pie pan) and whisk in soy milk, vanilla and preferred spices.
Place slices of bread into this mixture and allow to soak up some of the liquid. Flip and repeat.
Cook on hot griddle - lightly greased with coconut cream to prevent sticking.
Flip halfway through cooking, and serve with 100% maple syrup.
This recipe is incredibly easy to whip up - but it requires some time in the middle - I usually just put it together before bed, then throw it together in 2 minutes the next morning. The total active time required to make this is probably only 10 minutes, however you will need to plan for 8-10 non-active hours for the dressing base to cook and set.
Ranch Dressing Base:
1 of wbox (1 quart) Westsoy Soy milk (plain and unsweetened)
3/4 cups raw cashews
4 acidophilus capsules
Ranch spices - set aside
3/4-1 teaspoon salt (to taste)
1 teaspoon dried dill weed
1/4-1/2 teaspoon onion powder
1/4/-1/2 teaspoon garlic powder
black pepper - to taste
Place cashews in high powered blender (Vitamix) with one cup of soy milk. Blend until smooth. Add remaining soy milk and contents from acidophilus capsules and blend until well mixed.
Pour into pint or half pint glass jars and place in Instapot, using the yogurt setting and cook with the vent open (approximately 8-10 hours.)
Once it has cooled, pour /spoon into a mixing bowl and add the above spices - adjust to taste.
Return to jars or other container, cover and refrigerate.
Thursday, December 27, 2018
Monday, August 13, 2018
2 cans garbanzo beans - drained, with juices reserved
2 T. nutritional yeast
1 t. sea salt
2 T. coconut milk cream
Combine ingredients in a bowl and gently toss.
Bake on a silpat or parchment lined baking sheet at 425 for 25 minutes, stirring after 15 minutes.
Allow to cool.
1/2 - 3/4 c. reserved chickpea/garbanzo bean juice (commonly called aquafaba and used as egg white replacement)
2 T. toasted sesame seeds
1/2 cup toasted pecans
1/2 cup finely diced onion
1/3 cup chopped cilantro
1-2 T. diced jalapeno
1/2 t. salt (to taste)
1 T. nutritional yeast
1 t. dijon mustard
1/2 t. ground ginger
1-2 t. maple syrup (to taste)
1/8 t. nutmeg
1/4 t. smoked paprika or liquid smoke - to taste
1-2 T. vegan sour cream or plain yogurt
Place reserved bean juices into a bowl and beat with an electric mixer on high until the mixture reaches soft peaks (similar to egg whites). Mix in mustard, ginger, nutmeg, sesame seeds, salt and paprika to taste.
Combine roasted chick peas, pecans, sesame seeds, nutritional yeast and garbanzo bean juice mixture in food processor and process until garbanzos and pecans are coarsely broken.
Place mixture in medium bowl and mix in jalapeno, onion, and cilantro. Add sour cream/yogurt if needed to add moisture then add maple syrup and additional salt - to taste.
Serve in a pita, or as a sandwich with mixed greens, arugula, spinach, kale, avocado, tomato, sprouts etc. with lightly toasted wheat or sour dough bread.
Tart dried cherries
Dill pickles (add a bit of pickle juice to the mixture too)
Saturday, August 11, 2018
Although there was some trepidation at first, we were so surpised at how much we loved grilled pizza. The best thing about this pizza (other than that it tastes awesome) is that the cooking time is less than 10 minutes max, once it hits the grill, and it doesn't heat up my oven and home in the summertime.
Note however that it takes some advance preparation to allow the dough to rise, and to prepare the tomato sauce, and cheese. All of these can be made in advance.
Dough: Use THIS recipe, adapted from Plant Pure Nation for the Pizza Dough
Optional Tomato/Marinara Sauce: Use THIS recipe for the tomato/marinara sauce
Cheese: Use THIS recipe from It Doesn't Taste Like Chicken for the nut based vegan mozzarella cheese
Additional Chopped veggies of your choice
Olives, onions, mushrooms, artichokes, basil, peppers, pineapple, spinach, tomatoes....
Speed is of the essence once you begin to cook the pizza so make sure to have everything prepared and ready to go before putting it onto the grill.
When making the Mozarella cheese, do not cook it all of the way. Allow it to begin cooking, but before it gets too gooey, remove it from the heat.
Prepare the breadstick dough recipe, stopping before step 10.
Prepare the tomato sauce and have it on hand.
Prepare the cheese sauce, slightly undercooked
Preheat grill, with closed cover, until it reaches between 475-600* F.
Once the dough has risen, make sure to cover the parchment paper well with coconut cream.
Place dough onto parchment paper and smooth out into pizza shape, using hands or rolling pin. I prefer the rustic style, since it gets a little mishapen when being placed onto the grill anyway.
- Carefully slide or flip pizza dough from parchment paper, directly onto the grill. Quickly adjust or arrange as neeeded.
- Close cover and allow to cook for 2-3 minutes.
- Make sure that the upward facing side (which will be the bottom) has also been coated with coconut cream, and carefully flip pizza over to the other side.
- Quickly spread the cheese sauce upon the dough using a spoon or rubber spatula, followed by the optional tomato/marinara sauce.
- If the tomato sauce is desired, add it on top of the cheese, rather than under it. Also, if left off the pizza at this point, it can be used as an excellent dipping sauce once the pizza is cooked.
- Quickly add all desired veggies and close lid.
- Allow to cook for an additional 5-7 minutes, until cooked through.
- The mozzarella will not look stretchy or melty like animal based mozzarella.
- Carefully remove from grill, sliding onto a serving plate or pan.
- Immediately slice and serve.
Serve warm - excellent with this Marinara sauce
Amazing Carrot Cake - Oil, Egg, Sugar, & Gluten Free (but it still tastes terrific) Plant Based Cake
1 teaspoon ground nutmeg
Place oats in blender, and blend until a fine powder is formed. Pour into a large bowl and set aside.
Place milk, dates, banana, raisins and vanilla in blender and blend until smooth. (Soak for 15-20 minutes first to soften if not using a high powered blender.)
Add cinnamon, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg to the oat flour and mix with a whisk to incorporate.
Mix in the contents from the blender.
Mix in the carrots, remaining raisins, nuts, and coconut.
Line 2 nine inch cake rounds with parchment paper, and divide batter between the two pans.
Bake for 40-45 minutes.
Cool for 10 minutes before removing from pans.
Remove from pans and cool completely on a wire rack.
Serve with vanilla frosting (Double this recipe), and garnish with toasted coconut flakes.
Sunday, July 1, 2018
4 quarts popped popcorn
1/2 cup oil from the top of a can of coconut milk (I prefer Trader Joe's as it is organic and only contains water and coconut)
1/4 cup raw honey
1 teaspoon vanilla
1/2 teaspoon salt
Using a saucepan, bring honey and coconut oil to boil over medium heat. Add vanilla and salt.
Divide popcorn into two bowls, and evenly divide the honey sauce-pouri g it over the popcorn. Toss to coat.
Pour popcorn onto a parchment lined baking sheet or pan.
Bake at 250* for one hour, stirring every fifteen minutes.
Allow to cool (if possible)