Monday, June 19, 2017

Vegan Spaghetti Bundt Pie

Tara this one is for you!!! Thanks for the idea!

Ingredients:
6 oz chickpea feta
1 lb pasta, gluten free
1 ½ cup unsweetened almond milk
¾ cup shredded pinenut parmesan cheese
2TBS fresh parley, finely chopped
2 TBS fresh basil, finely chopped
2 TBS fresh oregano, finely chopped
2 TBS fresh thyme, finely chopped
2 tsp pepper



Directions:
1. toss everything together
2. grease bundt pan or use parchment paper
3. bake at 425  for 35-40 minutes
4. slice and serve with pasta sauce and basil


Friday, June 16, 2017

Zucchini Tots

The original recipe for Zucchini Tots is from Mercola. We have altered it to make it vegan and lower the fat content. The aquafaba cheddar, we only add 1 TBS of coconut oil to the entire recipe instead of 6 TBS, no agar, lactic acid or carrageenan.
he original recipe for

6 serving
Ingredients:
1 cup grated zucchini
1/4 medium onion, finely minced
1/4 cup aquafaba cheddar
1/3 cup starch (tapioca, arrowroot, corn...)
1/4 tsp salt
black pepper
1/2 tsp garlic powder

Procedure
  1. Preheat oven to 400 degrees Fahrenheit. Line baking sheet with parchment paper.
  2. Place grated zucchini into a clean dish towel and wring all of the excess water out.
  3. In a medium bowl combine all the ingredients and season with salt and pepper.
  4. Spoon 1 tablespoon of the mixture on cookie sheet and bake for 16 to 18 minutes, turning halfway through cooking. Bake until golden.

Tomato Basil Feta Salad

Wih all the chickpea feta we have and tomatoes starting to come in from the garden, we made a Tomato Salad.

Ingredients:
2 large tomatoes, diced
1/4 cup chopped basil
2 shallots, diced
1/4 cup black olives, sliced
1/4 cup chickpea feta, crumbled
1 TBS lemon juice
salt to taste

Directions:
Mix everything in a medium bowl. serve immediately or chill to allow the flavors to meld.

Wednesday, June 14, 2017

Vegan Greek Zucchini Quiche



Even my husband liked this, he asked for seconds.
serves 4
Ingredients:
3/4 cup aquafaba
1/4 tsp cream of tartar
Directions: Whip until forms stiff peaks

5 tsp nutritional yeast
1/2 cup flour
1 tsp salt
1/4 tsp turmeric
1/4 tsp garlic powder
1/4 tsp black pepper
Directions: slowly add these ingredients to the whipped aquafaba

3/4 cup cashews, soak for at least 2 hours, drain and rinse
2 TBS refined coconut oil
1/4 cup parsley
Directions: place ingredients in a high speed blender until smooth. Gently fold into the aquafaba mixture.

3/4 cup chickpea feta
Directions: Gently fold into the aquafaba mixture

2 zucchini, sliced
1/2 large onion, diced
Directions: water sauté

9 in pie crust
Directions: Prebake for 12 minutes

1/4 cup chickpea feta

Directions:
1. place 1/2 of the aquafaba mixture in the baked pie crust.
2. layer the sautéed zucchini and onions on top
3. add the remaining aquafaba mixture
4. top with the remaining chickpea feta
5. Bake at 350 for 40 minutes


Chickpea Feta


We needed a low fat feta cheese for a Greek Zucchini Quiche. Through trial and error we came up with this recipe.

Ingredients:
2 cans garbanzo beans, drained and rinsed (save the aquafaba for other cheese)
1/4 cup cashews, soaked at least 2 hours, drain and rinse
1/2 cup lemon juice
1 TBS olive oil
2 cloves garlic
1 tsp salt
1 tsp miso
1 tsp nutritional yeast

Directions:
1. Place everything in a high speed blender and blend until smooth
2. Quarter and place on parchment paper
3. Bake at 200 for 40 minutes or dehydrate at 115 for 2-4 hours

Saturday, June 3, 2017

June 2017 Potluck

This month's theme is Italian. Everything was amazing!!! This is our favorite lasagna!!!
Next month, July 1st the theme is picnic items such as WFPB, gluten free, vegan potato salad, GF pasta salad, bean burgers, watermelon, vegan baked beans, tossed salad, corn on the cobb...

Vegan Lasagna


Beet Tossed Salad
Ingredients:
lettuce
tomatoes
cucumbers
bell pepper
beets
shredded carrots
red onion

dressing:
olive oil
balsamic vinegar
salt
pepper
Italian herb blend


Pesto with Black Sesame Crisps

Ingredients:
Purple and Italian Basil
1.5 cups walnuts
3 cloves garlic
1 vine ripened tomato
sea salt

Directions
Blended in the food processor



Watermelon juice
watermelon and ice blended



Brownies (the recipe is from my upcoming cookbook Got Nuts)




Monday, May 29, 2017

Low Fat Vegan Potato Salad

We wanted a low fat, vegan, healthy version of potato salad.

Ingredients:
2 pounds red potatoes, cooked until sliceable soft. We used the instant pot on manual for 3 minutes with 2 cups of water).
1/2 cup fresh parsley (dill would also be good, but we have a lot of parsley at the moment)
8-10 green onions, we used leeks (they needed to be thinned in the garden)

Directions:
Place in a large bowl the
sliced potatoes to desired thickness and size
chopped parsley
sliced green onions

dressing:
1 can garbanzo beans, drained all but 3 TBS of the aquafaba
2 TBS Dijon mustard
2 TBS rice vinegar
2 cloves garlic
1 tsp fresh horseradish (optional)

Directions:
Place all the ingredients in a high speed blender and blend until smooth.
Gently fold dressing into potato, parsley and green onions