Eggs on a Goldenrod, Vegan/Plant Based

Eggs on a goldenrod has been a staple in our home for the past couple of decades. However, since going plant-based, it has taken me a while to figure out how to create a plant based version of this family favorite.

Warm, comforting and creamy with the contrasting crunch of fresh toast, this recipe is perfect for any occasion. While I learned years ago that trying to replicate comfort foods can be tricky business, this recipe gets me about 90% there. 

1 package firm tofu (diced)

1/3 cup whole wheat white flour

3 Tablespoons coconut cream

3 cups plant based milk

1 Tablespoon nutritional yeast

12-1 teaspoon salt (to taste)

**1+ Tablespoon black salt (to taste)

1/2 teaspoon turmeric (optional)

Freshly ground black pepper

Toasted plant based bread

** Note: This recipe will NOT work without this ingredient. It can be found on amazon, online or in specialty shops.

Heat coconut cream, once melted, add flour and stir with whisk to mix to form a roux. Cook for 1-2 minutes, stirring, then add 1 cup of milk. Stir with whisk to break down flour clumps. Once smooth add remaining milk and continue to stir until mixed. 

Bring to a boil, stirring frequently. 

Add black salt to taste. This will give it the sulphuric taste of eggs, but because it does not add a full salt flavor, add additional white salt to adjust to taste. 

Add nutritional yeast and turmeric.

Continue to cook, stirring, until desired thickness is achieved.

Stir in tofu and use egg masher or fork to further break up tofu til lightly crumbled.

Add black pepper to taste. 

Serve hot over toasted bread of choice. 

 

Plant based Pad Thai

 We love the beautifully punchy flavors of this peanutty, cilantro, jalapeño and limey plant based pasta. It whips up quickly and is gluten free as well..

1 package rice noodles

1 cup chopped onion

3/4-1 cup sliced mushrooms or tofu

(optional)  

4 Tablespoons soy sauce

1 cup coconut milk

1 medium jalapeño, diced

1/2 cup peanut butter (chunky or smooth)

1 cup chopped cilantro

5 medium cloves of garlic, chopped

3-5 Tablespoons lime juice (according to taste)

Add rice noodles to boiling water and cook until tender. Drain and rinse quickly with cold water.

Meanwhile, heat soy sauce in large frying pan. Add and sautee onions and mushrooms until tender, adding water as needed.

Add coconut milk and peanut butter, whisking in to blend thoroughly. As sauce begins to thicken, add lime juice, jalapeños and garlic. 

Remove from heat. Add noodles and cilantro, and toss to coat noodles and serve.

Zucchini Casserole-plant based

 For years I've been making my grandma J's Zucchini Casserole, or at least my rendition of it. 

I'm a girl who loves food traditions, but changing to a plant based diet a couple of years ago really affected many of our food based traditions. Like Thanksiving, Christmas, Easter Sunday etc. 

Many years ago our kids boycotted traditional Easter dinner foods. They determined that they loved taquitos (home made), and English trifle. So, that's what we've had for our Easter Sunday meal- for years. This year, my kids threw me a curve ball and said since only two of them eat trifle (it's totally not plant based), and as only one of them eats meat, they were open to some new Easter food traditions. 

Cue up grandma's Casserole.....(drum roll) pure comfort food. 

It is also super easy to adapt based on the quantity of your ingredients. 

There are a couple of steps to making this...and you can adapt and make it as hard or easy as you want-based on your energy levels.

Prep:

Toast 6-8 slices of plant based bread. Allow to sit put for a couple of hours until dried out and hard (if you live someplace humid, you'll want to toast the bread in your oven at a low temperature so that it can really dry out). 

Using a food processor or mandoline, slice 6-8 small-medium zucchinis into very thin slices. 

Similarly, thinly slice/chop one medium onion. 

Place zucchini and onion into a large frying pan and cook over medium high heat stirring or turning periodically. Oil is not necessary as they will quickly begin to release their juices. Cook until translucent- approximately 15-20 min. 

Stuffing:

2 T fresh rosemary, finely chopped

1T fresh thyme, finely chopped

2 t. fresh sage, finely chopped

Salt, black pepper, and garlic powder to taste

1 can coconut milk

1 can 3 T coconut cream (from the top of a can of coconut milk-I prefer Trader Joe's since it is purely water and cream with no additives).

Using a food processor, or grater grate the bread/toast into bread crumbs. 

Melt coconut cream in large frying pan. 

Melt coconut, add herbs and saute for 2-3 minutes. Add bread crumbs and toss to coat in herb, coconut cream mixture. Cook while stirring for 2-3 minutes. 

While stirring, pour remaining liquid from coconut milk into pan, and quickly mix into bread crumbs. Add salt, pepper, and garlic powder to taste.

Set aside.

Cashew cream sauce

1 cup raw cashews (soak for 2 hours if not using high powered blender like vitamix)

1/4 onion

2 garlic cloves

2 T. dried shiitake mushroom powder (I simply blend dried shiitakes for this)

1 t salt

2 T chicken less boullion (Trader Joe's has one, or this recipe)

1.5-2 cups water

Blend in high powered blender, until smooth. 

Pour into a small saucepan, and heat while constantly stirring 1-2 minutes, until thickened. 

Zucchini

Mix cooked Zucchini and onion with 1 cup cashew cream and 1 cup soy yogurt (recipe here). 

Smoked gouda cheese sauce-I use this recipe 

https://thehiddenveggies.com/vegan-smoked-gouda/

Heat oven to 350*. Line a large casserole pan with parchment paper and half of the zucchini, gouda cheese, and breadcrumbs mixture, then repeat. 

Bake for 30-40 minutes. 

Banana Bars with Cream Cheese Frosting - Plant Based

 As the weather gets cooler, I've noticed that I've been mentally exploring how to adapt some of our old favorite recipes into plant based versions. 

This morning I noticed several ripe bbananas on the counter that needed to be used, and decided to adapt my banana bars recipe. 

This recipe features whole wheat flour instead of bleached white flour, chia gel instead of eggs, avocado instead of oil, dates instead of brown sugar, and uses cashews and maple syrup for the sour cream frosting. 

2 cups dates

2 cups boiling water

4 ripe bananas

2.5 T chia seeds mixed with 1 c. water

2 cups whole wheat flour

2 t. baking soda

1 t. baking powder

1/2 t. salt

1 t. vanilla

1 c. chopped, toasted walnuts

1 t. ground cinnamon

Place dates into blender and add boiling water. Allow to soak for 10-15 min to soften dates. Drain all but approx 1/2 cup of water, and blend into a thick date paste (add additional water only if needed).

Add date paste and peeled bananas to mixing bowl. Mix until well combined.

Add chia gel and avocado

Add additional ingredients and mix until combined but don't overmix. 

Bake in a parchment or silpat lined 9x13, or 11x15 inch pan, at 350* for 25-30 min (slightly longer for the 9x13 so that it cooks through). 

Cool. 

Frosting

1.5 cups cashews (soaked in hot water for 15-30 minutes

1/4 c. maple syrup

1/4 - 1/3 c. plant based milk

pinch of salt

1 t. vanilla

Drain cashews and using a high powered blender, combine ingredients and blend until smooth. 

Spread over banana bars

Classic Cheesecake with sour cream topping, Dairy AND Plant Based version

I haven't been able to figure out how this recipe has never been posted to my blog. 

I've been using this cheesecake recipe since 2002 when Gwen, the most gourmet cook I knew, shared her recipe with our women's group at church. I've been making it ever since, and have been thrilled to be able to re-work it into a plant based version as well. 

*Note the photo below is the plant based version - and an 'action' photo as the raspberry on top and some of the cheesecake collapsed when hot raspberry syrup was added - best to serve with cooled syrups and toppings to avoid melting and minor collapse. :) 

Following, I will share the recipe two ways. First, as the original dairy version, and second I will share the modified plant based version which we now use.

4 cubes cream cheese

1 cup sugar

4 eggs at room temperature

1 t. Vanilla

1 Graham cracker crumb crust lined spring form pan

Topping

1 pint sour cream

1/3 c. Sugar

1 t. Vanilla

Cream sugar and cream cheese together in/with mixer. Add eggs one at a time, and finally vanilla.

Pour into Graham cracker crust/spring form pan. 

PPlace springform pan in larger pan and add water to create a Bain Marie (water bath). Bake at 300* F for 60 minutes. 

Before the cheesecake finishes cooking, mix together the topping ingredients.

 When cheesecake finishes cooking, remove from oven and immediately spread sour cream topping over top. Return to oven for 5 minutes. 

Remove and cool for several hours to set (preferably in a refrigerator after the first hour). 

Serve with additional sauces or toppings as desired.

‐‐------------------

Plant based version

Please note, that this is time intensive and you may want to make several components beforehand. I usually make the cream cheese and gingersnaps (for my crust) several days in advance (they store well frozen).

Cashew cream cheese

5 cups soaked cashews

2 t. White miso

1 T. Lemon juice

1/2 t. Salt

2 T. Apple cider vinegar (Sometimes I use some of my other fancy flavored vinegars as well)

Blend until smooth. Refrigerate

Crust

Line a springform pan with a plant based graham cracker crust. Bake (if needed) at 350* for 10-15 minutes. Remove and allow to cool.

To use my gluten free, plant based orange gingersnap cookie crust, Use this recipe. Make and bake 8-10 cookies bake a little longer for crispness. Once cooled, finely crumble using food processor, then press into a springfirm pan and bake for 10-15 min. to create crust. Due to the coconut in the cookies, additional oil/butter etc is not needed.

Cheese cake

4 cups cashew cream cheese (above recipe)

1 c. Demarrara or coconut Sugar 

1 c. Aquafaba (garbanzo/chickpea juice)

2.5 T. Agar agar powder

1 T. Vanilla

In a mixer, cream sugar and cream cheese. Add and mix in remaining ingredients. 

Spoon into prepared graham cracker crust/lined springform pan.

Bake in a water bath (as above) at 300*F for 60 min. Top with topping (below) and bake for an additional 5 minutes. Allow to cool and chill for several hours to set.

Topping

1 pint soy yogurt (my recipe here)

1/3 demarrara or coconut sugar

1 t. Vanilla

Top with fresh fruits, nuts, sauces etc. as desired.

 

Plant Based Pumpkin Pecan & Cranberry Strata (breakfast casserole) with Caramel Syrup

We recently served this to a breakfast crowd of young adults. While they aren't necessarily fans of plant based/vegan cooking, some of them said it was the best thing they had ever had for breakfast. A perfect fall, winter or holiday breakfast featuring pumpkin, spices, cranberries for a tart contrast and crunchy toasted pecans, topped with a delicious caramel syrup. 

Because this recipe needs to be refrigerated overnight (to allow the bread to soak up the liquids), it is a perfect prep and bake - simply pop it into the oven, and enjoy seeing your home wake to the delicious aromas of cinnamon, pumpkin and caramel. We especially love this for holidays as all of the clean up can be taken care of the night before. 

Let's just acknowledge that this isn't a great photo - it was devoured before a photo was taken, so here's what your leftovers may look like! :) 

 

Blend 

1 large can (29 oz) pumpkin (not pumpkin pie filling)

Aquafaba drained from 2 cans chickpeas (approximately 1/2-3/4 cup)

8 oz soft tofu 

1 T. freshly grated or finely chopped ginger, or 1 t. ginger powder

1/2 t. salt

1 T. Cinnamon

1/2 t. freshly ground nutmeg

1.5 t. vanilla

1/2 t. cardamom

5 cups soy or plant based milk

1/4 cup maple syrup

Cut or chop into 1 inch cubes and place in large mixing bowl

2 loaves sourdough bread

4 costco artisan rolls

Pour over bread cubes and toss to coat

3/4 cup coconut cream (melted), or coconut oil

Add and mix in

2 cups toasted pecans, roughly chopped

1.5 cup frozen cranberries

Pumpkin mixture

Place in parchment lined baking dish or 11x15x2 pan 

Cover with foil. 

Refrigerate overnight, or for 4-6 hours.

Bake at 350* for 30 min. 

Remove foil, bake for an additional 15-20 min. 

Caramel Sauce

Combine in small pan and bring to boil

1.5 cups maple syrup 

1 cup coconut milk

Once boiling, reduce heat to medium and cook until reduced into a thick syrup (20-30 min). 

Add 

1 t. vanilla

1/4 t. salt 

Dash of cinnamon and ground cardamon

Serve with baked strata. 

Smoky Vegan Chick'n & Jalapeno Enchiladas

Yesterday while wandering the aisles of my grocery store thinking about things I haven't eaten for a while and have missed, I remembered our chicken jalapeño enchiladas that I was (slightly) famous for when I was a young newlywed. 

They never disappointed and were super easy-chicken, jalapeños, sour cream, cheese, tortillas, and cream of chicken soup.

I looked all over the internet and simply couldn't find anything similar to my old recipe, so here's my re-creation.

 While this plant based recipe takes much more time, it's definitely worth the work.

There are some make ahead items for this recipe. While I don't usually buy vegan dairy products due to the oils, I'm sure you could use them to speed this up.

First off, you will need some plant based yogurt or sour cream. I make this by the quart and it is usually on hand in the fridge. Super easy to make if you have an instant type of electric pressure cooker-note it takes 8 hours. Here's my recipe for 2 ingredient plant based sour cream/yogurt.

Next, if desired, you can make mozzarella. This recipe turns out great-and is super quick and easy to make. I made it first so that it could set while I was prepping everything else.

You'll need soy curls and you will also want to prep them-simply pour hot water over them, add soy sauce, sage, thyme, Trader Joe's Vegan Chicken bouillon seasoning, and if desired black pepper or ground grains of paradise. 

You will also need a high speed/powered blender to make cashew cream. 

Ingredients

Soy curls

3 cups soy curls

1.5 T soy sauce

2 t. thyme

1/2 t. sage

1 T. Trader Joe's Vegan Chicken bouillon

Mozzarella cheese

Coconut cream or oil, sauerkraut, nutritional yeast, silken tofu, tapioca flour/starch, agar agar or kappa carrageenan salt, garlic powder

Enchiladas

8-10 tortillas

1 diced onion

2 jalapeños diced and stemmed and deveined (to taste depending on how much spice you prefer)

1 c. coarsely chopped mushrooms

2 cloves garlic, minced

1.5 T. soy sauce

1/4 c. Coconut cream

1/4 c. Whole grain wheat flour or flour of your choice

Cream sauce

1 cup raw cashews

2.5 cups water

1 small can diced green chiles

Salt, cumin, smoked paprika to taste

1. Make mozzarella cheese and set aside to set: https://itdoesnttastelikechicken.com/the-best-vegan-mozzarella/

2. Place 3 cups of soy curls into a bowl or container and cover with hot water. Add soy sauce, and spices and allow to re-hydrate and marinate. Set aside until later. 

2. Add soy sauce to large saucepan or frying pan. Add onions, and sautee for 2-3 minutes, then add garlic, and mushrooms and sautee until tender. 

3. Over medium heat, add coconut cream or milk to sautéed vegetables. Once melted and coated, add flour. Stir to coat and mix in to create a roux 

4. Add milk to flour/vegetable mixture and stir until a gravy begins to form. Continue to add milk and stir until the mixture resembles a thick sauce. (Note-in the traditional recipe this would be canned soup-so make sure it is about that thickness-undiluted). 

5. Add sour cream/yogurt, and freshly chopped jalapeños. Mix in. 

6. Drain and then squeeze all of the liquid from the soy curls. Add soy curls, and thoroughly mix. 

7. Spoon mixture into tortillas. Corn tortillas can be wrapped in a dishcloth and microwaved for 2 minutes to make them pliable. 

8. Fill tortillas with chicken filling, and place seam down in baking dish (9x13), lined with parchment paper. 

9. Blend cashews in water and pour into saucepan. Add green chiles, salt, cumin, and smoked paprika to taste. Stir gently until sauce begins to boil and thicken, creating a gravy. Pour over enchiladas. 

10. Grate mozarella cheese and sprinkle it over the enchiladas and bake at 375* for approximately 30 minutes. 

Plant based Thanksgiving Stuffing

 Looking for a simple plant based alternative to holiday stuffing? This one is our go to, which pleases every time!

1 cup diced onion

1 cup sliced and chopped mushrooms

5 medium garlic cloves 

1 cup chopped celery

1/2-1 cup vegetable broth

3 cups plant based bread, broken or coarsely chopped (preferrably day old/dried out) - I usually use a mixture of sourdough and multi-grain or whole wheat breads with nuts and seeds

1/2 c. fresh parsley, chopped

2 T. fresh sage, chopped

2 Tablespoons fresh thyme

Salt and pepper to taste

1/4 c. nutritional yeast (optional to taste)

2 T. soy sauce (optional)

1/2 cup coconut cream (refrigerate a can of coconut milk - the cream will solidify at the top when cold)

Sautee onions, celery, garlic and mushrooms until tender and translucent in soy sauce over medium heat in large frying pan or sauce pan (water or broth may be used instead of soy sauce if desired). Add additional water or broth to keep contents from sticking and burning, but some carmelization creates a great flavor. 

Add coconut cream and allow it to melt. Add spices and herbs, and cook for 1 min. The sage and thyme are essential to give it the poultry like flavor. 

Stir in bread chunks, coating with coconut cream and cook, tossing and stirring occasionally for 2-3 minutes. 

Add just enough vegetable broth to moisten as desired. Add nutritional yeast, salt and pepper to taste. 

Note* Some bits should be moist, while others slightly chewy or crunchy. 

Apple chunks or nuts may also be added at this time if desired. 

Stuffed Peppers - Plant Based

 On Halloween, somone told me they were making stuffed peppers - carved like pumpkins - adorable! I'd honestly never made or had stuffed pumpkins before, but was super intrigued by the idea and decided to experiment with them. Oh my goodness - we LOVED them! And two weeks later needed to make them again. Not your regular beef and cheese stuffing, but this is an elevated, plant based version and it stores great, and makes fantastic left-overs. 

1 cup diced onion

1 cup sliced and chopped mushrooms

4-5 garlic cloves (depending on size)

2 stalks celery, chopped (optional)

1/2-1 cup vegetable broth

2 cups plant based bread, broken or coarsely chopped (preferrably day old/dried out)

1/4 c. fresh parsley, chopped

2 T. fresh sage, chopped

1.5 t. crushed thyme

Salt and pepper to taste

1/4 c. nutritional yeast (optional to taste)

2 c. cooked quinoa (I prefer Tri-colored if available) or other grain

1-2 T. soy sauce

1/3 c. coconut cream

1.5 cups cashew milk

6-8 large bell peppers, cored

In a large saucepan saute onions, mushrooms, celergy and garlic in soy sauce. Add water as needed to prevent from burning. Saute until onions are translucent and tender. 

Add herbs and vegetable broth and cook for an additional 5-10 min over medium heat, stirring occasionally. 

Add coconut cream, once melted, add bread and toss to coat, adding vegetable broth to moisten (if needed). Cook stirring occasionally for 2-3 minutes allowing bread to soak up flavors and spices. 

Add cashew milk and quinoa and mix. Add nutritional yeast to taste. 

Spoon stuffing into peppers. 

Heat oven to 375*.

Line baking dish or pan with foil or parchment paper. 

Cover bottom with 1 inch of water. 

Place peppers (standing up if possible) into baking dish/pan. Cover with foil. 

Bake for 40-45 min. 

Plant Based Pumpkin Pie

 With Thanksgiving around the corner, I've been experimenting with different recipes - seeking a great plant based pumpkin pie alternative. Following is my favorite -using cashew milk, aquafaba and coconut sugar as plant based alternatives.  

 

 

2 cups pureed pumpkin

1 cup coconut sugar

1 t. vanilla

1 Tablespoon fresh finely grated ginger

1/2 t. grated nutmeg

1/2 Tablespoon cinnamon

1/8 t. ground cloves

1 t. pumpkin pie spice

1/4 cup whole wheat flour

1/2 cup aquafaba (chickpea bean juice)

13.5 oz cashew milk (blend 1 cup cashews with 2.5 cups water in high powered blender, then measure out 13.5 oz)

Combine all ingredients except milk and aquafaba in a saucepan. Heat over medium while stirring until all ingredients are incorporated and mixture boils. Boil while stirring for 2 minutes. 

Remove from heat. 

Place cashew milk and aquafaba in bowl, mix. Gently pour into pumpkin mixture, whisking to incorporate. When smooth, pour mixture into prepared pie crust. 

Bake at 425* for 10 minutes, then 350* for 45 min.  Cover crust edges as needed with foil to prevent burning. 

Remove from oven and cool before serving. 

Whole Wheat, plant based Pie Crust

2-3 cups whole wheat flour

1 cup coconut cream

Salt (pinch)

1/2 t. baking powder

Mix flour, salt and baking powder then pour onto parchment paper. 

Add coconut cream and cut in with a pastry blender until it resembles coarse pebbles

Gently gather flour mixture into a mound, then cover with parchment paper and smooth out using a rolling pin. 

Turn parchment paper into opposite direction and once again gather mixture into the middle and smooth out again. Add a few teaspoons of water (one at a time as needed). 

Continue to gather, and turn approx 5-7 times until the mixture becomes a homogeneous thin crust. Be gentle and limit over-mixing. It will be crumbly. 

Use parchment paper to transfer crust into pie pan and fill in where needed. 

Apricot Fruit Leather - Sugar free

For the first time ever, our apricot tree has produced an abundance of fruit. Beautiful peach and golden globes of summery sweetness!  

We were thrilled to discover that we could make them sugar free, and have loved how quick they were to prepare. They have been such a great use for our over abundance of fruit and we love them as a quick healthy snack. 

Following is a sugar free recipe for Apricot fruit leather. 

6 cups fresh (pitted) apricots (washed)

1 T. lemon juice (to retain color)

8-10 medium dates (I use deglet noor from Costco), optional for added sweetness

1/2 cup water +/-

Place all ingredients in blender and blend until smooth. Add additional water if needed.

Pour approximately 2 cups onto parchment lined baking sheets and smooth with rubber spatula or wooden spoon. Repeat with additional baking sheets. 

Set outside in sun and allow to dry. Once dry, peel from parchment paper and flip over to dry on other side. Reserve parchment paper for later use.

If desired, hang from clothesline for additional drying. 

When dry, place leather on parchment paper, and roll. Cut into desired lengths and store. 

Beehive Honey & Lemon Poppyseed Hot Pudding Cakes-Plant Based

As a descendant of Utah Pioneers, I love to make these adorable little beehive cakes to honor my heritage, especially on July 24th, Utah's state holiday. I use cast iron molds which create an awesome light outer crust (our favorite part), and depending on how long you bake them, they come our more cakelike (longer bake), or hot pudding like (shorter bake).  

Following is a plant based version of this previous recipe. 

Ingredients:

2 cups aquafaba (chick pea/garbanzo bean juice)

2.5 cups whole wheat flour

1/2 cup oat flour

2 teaspoons baking powder

1/2 teaspoon salt

2 T. poppyseeds

1/2 cup plant based milk

1.5 Tablespoons chia seeds

2 cups honey 

1 medium sized, ripe avocado

1 medium sized ripe banana

2/3 cup plain soy yogurt

1 Tablespoon vanilla

Zest of 1-2 oranges or lemons for added flavor (optional)

Syrup:

1/2 cup raw honey

1/4 cup coconut cream

1/2 teaspoon almond extract 

Preparations:

Whip aquafaba to medium soft peaks and set aside.

Mix wheat and oat flours, baking powder, salt, and poppyseeds together and set aside. 

Add chia seeds to milk, stir, and set aside

~ ~

In a mixing bowl, cream honey, avocado and banana together. 

Gently mix in aquafaba, yogurt, and vanilla. 

Add flour mixture. 

Mix in milk and chia seed mixture, along with orange/lemon zest (if desired)

Pour into prepared pans (lightly coated with coconut oil or coconut cream, then coated with whole wheat flour or lined with parchment paper or large muffin liners).

Bake at 350* for 60-70 minutes.

Allow to cool for 10 minutes, then invert and place on a baking sheet.  

Microwave raw honey and coconut cream for 3-4 minutes until combined and boiling - reaching a syrup like stage. Add almond extract. Spoon or evenly pour syrup over each individual cake, allowing excess syrup to pool around edges. Allow to cool.  

 

Plant based, Copycat Olive Garden Gnocchi Soup

 

 This recipe got rave reviews from my crowd, and even my meat eaters went back for seconds who thought it was as good as the restaurant version despite the omission of dairy and meat.

It all started today when I was wandering through Home Goods today with a friend-for probably the first non-essential browsing/shopping I've done since Covid hit last year. 

In the funky and fun foods section (my name for the aisle, not theirs), I found some whole wheat gnocchi, that was plant based (Siene Arte brand). While the package cost around $8, it will make roughly 4 meals.

How could I purchase gnocchi and not attempt to create a plant based version of one of our favorite Olive Garden soups? Simply not possible!  

One great thing about this soup was how quickly it came together - simply chop and saute, make a roux, then blend a sauce and heat.  Also, other than the gnocchi, I had all of the ingredients on hand. 

Finally, we loved that it filled the house with an incredible aroma for everyone coming in at the end of their day. I hope you love it as much as we do! 

3 shitake mushrooms, sliced approx. 1/8-1/4"  (optional, but I think they give the soup a chewiness and slight mouth feel which would normally come from chicken)  

3 stalks celery, chopped

3/4 cup chopped yellow onion

4 large garlic cloves, chopped

1 large carrot, peeled and shredded coarsely

1 box vegetable stock/broth (we like Trader Joes)

3-4 cups fresh spinach

2 Tablespoons coconut cream

3-4 Tablespoons whole wheat flour

1 1/2 cups raw cashews (soaked in hot water  for 30 minutes if not using a vitamix/high powered blender)

3-5 cups water

1 1/2 cups whole wheat gnocchi

2-3 Tablespoons tamari or soy sauce 

Salt and black pepper to taste

Place soy sauce in large, heavy bottomed pan and heat over medium heat. Once hot, add shiitakes, onions, garlic, celery and carrots and saute. Add vegetable broth as needed to keep pan from drying out.

In the meantime, in a small pan, heat coconut cream until melted. Add flour and stir to make a roux. Cook for a few moments, stirring constantly, and add enough vegetable broth, incrementally, to create a smooth sauce. 

Add roux to sautéed vegetables, along with any remaining vegetable stock/broth and mix until smooth.

Place cashews in high powered blender with 2-3 cups water. Blend into cream sauce.

Add cashew cream sauce to vegetables and roux, and stir to mix, adjusting water ratio as needed, as cashew cream will thicken slightly when heated.

Add gnocchi and spinach, tossing spinach gently. Allow to heat through, stirring frequently. 

Once gnocchis are heated and soft, remove from heat and serve. 

8-12 servings

Plant Based Eggless Egg Salad Sandwich

 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.

Whole Wheat and Oat Flour, Orange & Berry Breakfast Muffins

 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. 

When I lived in Guatemala, there was a restaurant called, "A Su Gusto" which is roughly translated as, "As you like it."  I think that these muffins embody the spirit of "as you like 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

Super Simple Hashbrowns

These hashbrowns are incredibly simple with just 2 ingredients and some optional spices.

Pictured: Hashbrowns with Kale & Avocado Massaged Salad

For years I've tried a lot of different strategies for perfect hashbrowns - and I've repeatedly been disappointed. 

These hashbrowns are super easy (what's better than that? - no shredding, no grating, no rinsing and wringing out potato shreds). I also love that I can just throw these into the oven and forget about them - no tending or flipping or turning...they are a multi-tasker's dream!

And, the golden standard for our home - these are ALWAYS instantly devoured at our house, even by our kids who refuse to eat our plant based offerings. 

1 Package frozen shredded potatoes or hashbrowns* see note

6-13 oz canned coconut milk** see note

Optional

Sea salt to taste

Chopped jalapeno peppers - to taste

Chopped onions or onion powder to taste

Chopped garlic or garlic powder to taste

Black pepper to taste

Pour frozen hashbrowns into a large baking pan lined with a silpat or parchment paper. Depending on package size of potatoes, add enough coconut milk to very lightly/barely coat potatoes (see alternate option below). 

Season to taste with optional ingredients and lightly toss. 

Bake at 375* uncovered for approximately 35-40 minutes, until lightly browned on top. If desired, cook longer until bottom begins to crisp as well. Use oven's covection bake option if available. 

Alternate option - refrigerate coconut milk prior to use. Skim off coconut cream which rises to the top. Lightly melt cream in the microwave for 20 seconds +/- then and pour over potatoes and proceed as above.  

                                                    

Notes

*When choosing the hashbrowns, make sure to find ones that are just potatoes without any mystery ingredients that are difficult to pronounce. I figure if I can't pronounce it, then it probably shouldn't be in my food. 

**I recommend Trader Joe's Organic coconut milk. It contains two ingredients - coconut and water - no thickeners or mystery chemicals. And yes, I'm probably the lady who cleaned out all of the coconut milk from Trader Joe's just before you got there - so sorry...we stock up every 3-4 months :) 

5 Ingredient, Plant Based Peanut Butter Cookies

Remember those delicious peanut butter cookies from your childhood? 

Here they are, in a simple plant based form. In this case, this means animal/dairy/egg/flour & gluten/oil/processed sugar free cookies. I know...it doesn't seem possible. 

Adding to the wonder - these babies are incredibly quick to make - dare I claim that they can be made and in the oven within 5 minutes? 

Simply add the ingredients to the food processor, push the button, shape into balls, lightly flatten and bake. Viola! 

If that wasn't enough incentive, you might just have all of the ingredients in your pantry already...so really, there's no excuse to not try these out! What are you waiting for? 

Go forth and bake!

1 can chickpeas - also known as garbanzo beans (drained)

1/3-1/2 cup 100% maple syrup

1 1/2 cups natural peanut butter (the kind without added oils or sugars)

1 tsp. vanilla

1/2 tsp. salt (optional)

Place all ingredients into a food processor and mix until smooth. 

Roll into balls and place on silpat or parchment paper lined baking sheet. 

Use the tines of a fork to add the classic criss cross pattern and slightly flatten cookies (there's no leavening, so they won't rise - don't depress too much). 

Bake in preheated oven at 350* for 12-15 minutes, or until slightly browned on edges. 

Remove to a cooking rack. 

Plant based pho

Oh my - it has been a REALLY long time since I last posted. Long enough for me to graduate with my masters degree, for summer to pass by (almost) and to start a new business, get licensed with the state and (almost) begin to feel like I'm starting to settle in. 

A couple of weeks ago during a family reunion, we decided to take a detour so that we could see some family in Salt Lake City. It was a quick drop in visit, but before arriving we had to find something to eat. Luckily we found an awesome restaurant and fell in love with their vegan pho. It was SO good and I can't wait to go back. 

In the meantime, here's the version we came up with. Pho, is a delicious broth (traditionally beef flavored) which is served over rice noodles and served with an incredible array of fresh herbs which make this an amazing meal. 

In a frying pan, toast the following whole spices for 3-5 minutes while stirring/tossing:

4 anise stars

4 cinnamon sticks

4 whole cloves

Add spices to a stock pot filled with 4 quarts (16 cups) of water

Bring to a boil 

Add the following to the boiling spices:

1 large or 2 medium onions (quartered)

4 minced garlic cloves

1 quartered and seeded jalapeno

A peeled, 4x2" knob of fresh ginger root, quartered

1 packet of pho spices (I found these at my local asian store)

Bring all ingredients to a boil. Remove jalapeno and then turn heat to medium and allow to simmer for approximately 30 minutes. 

Salt to taste and add 1-2 T. soy sauce

If making in advance, place this broth in a container, cover, and refrigerate overnight. 

Strain broth and bring to a boil. 

Thinly slice 4-6 shiitake mushrooms. Saute in 1 T. coconut cream until tender. 

Add sauteed mushrooms to pho broth. 

For additional and deeper flavor, add a few strips of dried seaweed or wakame to broth. Remove and discard after 5 minutes. 

Vegetables, herbs and noodles: 

4 - 6 cups of Napa Cabbage, coarsely chopped

1 bunch cilantro, chopped

1 bunch green onions - chopped including the green stalks

2-3 cups bean sprouts

3 bunches Thai basil

3 bunches Sweet basil

1 bunch mint leaves - chopped 

1 package rice noodles

Thai chili peppers

To assemble:

Heat 2 quarts of water until boiling. Pour over (covering) rice noodles and let sit for 3-5 minutes. 

Meanwhile, add chopped cabbage to boiling pho broth and cook for 3-5 minutes. 

Place noodles in the bottom of serving bowls.

Cover noodles with broth

Garnish with cilantro, mint, basil, thai basil, thai pepper, green onions, sprouts, key limes and salt to taste. 

Carrot, ginger, sweet potato, tomato, spinach and banana microwave chips - no oil

I got so excited about making potato chips that I decided to see what else I could make into chips using my silpat and the microwave.

Here are my hits and misses:

Carrots:
Using a potato peeler, create thin carrot curls. Place on silpat and lightly salt. Cook for approximately 3-4 minutes in the microwave.

I thought these were pretty good. Some of them cooked quicker than others, and some were just a teensy bit humid still when I took them out. I will make them again. 

Ginger shreds: For the record, ginger doesn't slice very easily with a peeler due to the tensile and hairlike inner strands. I'm a big ginger fan, so these are awesome as they are easily crumbled and can be sprinkled in salads etc. 

This took approximately 3 minutes

Spinach: These leaves cooked quickly - in about two minutes. While I wasn't sure they were completely done (some were a little bit limp), many of them were plastered to the silpat and difficult to get off. In addition, some of the spinach stems turned black, and I saw some sparks and small flames. 

While I liked these, I'm not sure if I will make these again. They were too hard to peel off of the silpat and came off in crumbles. If I ever need spinach crumbles - these are my go to. 

Sun dried Tomatoes: 

I loved how these turned out. Interestingly though, they still came out a little humid and damp, even though in some areas, black lacing appeared. Perhaps my tomato slices needed to be more uniform. 

I'll definitely make these again, however I will possibly use the microwave at a mid power level rather than on high. 

Sweet potato chips: 

These are probably my favorite turnout of the lot. Thinly sliced, lightly salted, they cooked at around 3-4 minutes. Lightly salted, a sweeter version of a potato chip. 

This is a definite make again.

Finally, last but not least, banana chips: 

I sliced these as thinly as possible. I also cut them on an angle. When I cut them straight it got messed up with the inner makings of the banana. Trust me - the angle is easier. 

At first I didn't think these would work. I cooked them on high for about 4 minutes. They were so moist and almost boiling. Then I lowered the microwave power to half and cooked them for approximately 2-3 minutes longer. I just kept checking them. I didn't want them to burn, but I didn't want them soft and floppy either. 

As it turns out, while these look burnt, they were actually pretty perfect. They hardened as they cooled, and were a perfect blend of banana sugary like candy. And they were inhaled. Sticky and chewy in the teeth like toffee mmmm.  Definitely one we will do again. 

4 minute Potato Chips - no oil

I've been on a roll today - we've been experimenting in the kitchen and have had some great success. Unfortunately, I have no photos because these were wolfed down as quickly as they came out of the microwave. Let that be a testament. 

Crispy, light, salty - check on all. Truly everything a potato chip should be, but without the oil. These are perfect for an any-time snack. 
These are incredibly tasty when dipped into some plant based ranch dressing too! 

Ingredients:
Potatoes
Salt to taste

Tools:
Potato peeler or vegetable slicer
Silpat mat *
Microwave

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.

For the record, experimental cooking - fried egg on a silpat

This post is of a purely educational nature. I don't know if you aren't supposed to do this, I only know that I was super curious to see if it would work, and was thrilled to find that it did.

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.

There was not sticking and the egg cooked perfectly. And yes, the silpat had some residue from the potato chips I had just been making with it in the microwave. Please just ignore that bit. :)

This experiment was a resounding success and I'm so excited to use the silpat to make my eggless french toast, and pancakes and everything that I want to fry, but don't because I don't use oil in my wfpb lifestyle!