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

Sunday, May 28, 2017

Vegan Vegetable Tart

I saw this recipe for a Rainbow Rosette Tart. Using chicotta, pinenut based parmesan cheese and aquafaba mozzarella  we can convert this to a vegan dish.

Ingredients:
1 gluten pie crust, no eggs and no dairy
1 recipe of chicotta
3 oz pinenut parmesan cheese
nutmeg
salt
2 TBS fresh oregano
2 TBS fresh parsley
1 TBS horseradish (the reviews stated it was too bland)
1 tsp miso
1/2 cup aquafaba mozzarella
2 large carrots
1 squash (zucchini or yellow squash)
1TBS olive oil to brush across the top prior to baking

Directions                                     

  1. Bake the tart base in a preheated oven at 350 degrees F for 12-15 minutes. Let it cool.
  2. In a bowl, add the chicotta, pinenut parmesan cheese, grated nutmeg and pinch of salt. Add the aquafaba mozzarella, horseradish, parsley, and oregano. Mix everything up until smooth.
  3. Slice strips of zucchini and carrots length-wise using a potato peeler or a mandolin. Using salt to soften the vegetables
  4. Spread the cheese mixture on top of the tart base.
  5. Take one slice of a vegetable and roll it up very tightly—this will form the core of the rose. this is where we stopped, Take another slice and keep rolling. With around 2-3 slices you should obtain a decent-size rose bud. Place the bud in the center of the tart, pushing it down into the cheese. Keep rolling roses of different colors and place them one next to the other in a spiral formation.
  6. Brush olive oil on top of the vegetables and bake the tart at 375 degrees F for 20 minutes.

Thursday, April 20, 2017

Vegan Gluten-free Lasagna

My husband has been wanting lasagna. I searched for a bean based ricotta recipe.
The chicotta cheese recipe we used is from Oneingredientchef.com We did add 4 TBS water and 1 tsp of chickpea miso. The remaining 1/3 of the chicotta we froze for later use, as we did with the leftover pinenut parmesan cheese.

We used the following ingredients to the layers in a 9x13 pan:
1 zucchini shredded
2 carrots shredded
2/3 recipe of chicotta cheese
1 entire recipe of aquafaba mozzarella
6 cups tomato sauce of choice
1 box gluten-free lasagna noodles, uncooked
1/2 bag beyond beef crumbles

We layered the lasagna
1. sauce and beyond beef crumbles
2. 3 noodles not touching each other or the sides of the pan
3. 1/3 chicotta cheese
4. 1/2 the shredded zucchini
5. 1/2 the shredded carrot
6. 1/3 the aquafaba mozzarella
7. repeat steps 1-6
the third layer is
8. 3 noodles
9. sauce
10. aquafaba mozzarella
11. pinenut parmesan cheese
12. Bake at 350 for 1 hour


Tuesday, April 4, 2017

Layered Mexican Crockpot Tostadas


Diane this is for you!!!

Ingredients:
8-9 tostadas
1 package of daiya cheddar cheese
1 package Beyond Fiesta crumbles
1 jar salsa

Mexican rice:
1 cup rice
1 can black beans, drained and rinsed
1 tsp cumin
1 tsp chili powder
1 small onion, diced
1 small red pepper, diced
2 cups water or vegetable broth
1 can diced tomatoes
Place the Mexican rice ingredients in a large saucepan. Bring to a boil. Reduce heat to simmer. Cook until the rice is done (30-45 minutes)

In the crockpot layer
1/4 cup salsa
2-3 tostadas
1/2 the Mexican rice
1/2 cup salsa
Second layer:
1/3 the bag of Daiya cheese
2-3 tostadas
1/2 the Mexican rice
1/2 cup salsa
1/3 the bag of Daiya cheese
Top layer:
the remaining salsa and the remaining cheese
Heat on the lowest setting on your crockpot.



Sunday, April 2, 2017

Chickpea and Tahini Dressing Lettuce Bowls

At the farmers' market yesterday I was able to purchase a beautiful head of red leaf lettuce for $1. We also made aquafaba cheddar leaving a can of chickpeas to use.

Ingredients:
1 can chickpeas, drained
1 onion, diced
2 garlic cloves, minced
1 red pepper, diced
1 inch ginger, minced
2 TBS coconut aminos

Directions: water or broth saute the above ingredients until the desired tenderness (3-7 minutes)

Tahini dressing ingredients:
1/2 cup tahini
1/2 cup water
2 tsp maple syrup
1 tsp turmeric
1-2 TBS lemon juice

Directions: blend all the ingredients

Lettuce leaves

To assemble:
Wash and pat dry the lettuce leaves
Place 2 TBS of the filling on the leaf
Drizzle with the tahini dressing
Serve



Saturday, April 1, 2017

April's WFPB GF Potluck

This month's whole food plant based gluten free potluck theme was a mystery ingredient. 

Salad

The mystery ingredient was pickled watermelon rinds
The salad contained organic spinach, organic carrots, organic raisins, nutritional yeast and raw cashews. 
Mustard vinaigrette  
1/3 cup stone ground mustard
1/4 cup organic apple cider vinegar
1/2 tsp.maple syrup
1 tsp black pepper 
2 TBS. filtered water




Hummus
The mystery ingredient was stone ground mustard
Hummus 
chickpeas
1/4 cup tahini
1/4 cup lemon juice
1/2 tsp. cumin
1/2 tsp. salt
2 TBS. organic extra virgin oil
organic stone ground mustard (dollap)
2 tsp. filtered water



Lentil Soup
The mystery ingredient was ginger turmeric
Lentil soup
I pkg organic French lentils (or any other variety) I soaked them for a few hours, but not necessary 
1 small chopped onion
3-4 celery stalks chopped
4 carrots chopped
1/2 c parsley chopped
3-4 minced garlic cloves
 ginger root (a few slices -about 1 tbsp)
1 1/2 tsp ground turmeric
1-2 bay leaves
8-9 c water 
Salt
Pepper
Olive oil

Sautée onion, celery, and garlic in a little olive oil. Add bay leaves  and lentils. Stir and add water and all other ingredients, except carrots. Bring to a boil. Then cover and simmer until cooked (about 30 min) Add carrots 10-15 min before lentils are cooked. 


The mystery ingredient was cauliflower rice
3 14.5-oz cans of chickpeas  were used as well as 3 14.5-oz can of pureed tomatoes with only 1 jalapeno pepper.




Cauliflower Salad
The mystery ingredient was cauliflower













Kombucha 
The mystery ingredient was mango








The mystery ingredient was tumeric and ginger




Miranda's Dream Pound Cake served with almond ice cream
This recipe will be in the upcoming cookbook Got Nuts
The mystery ingredient was pancake mix

Wednesday, March 15, 2017

60 spring salad recipes

I just received  60_scrumptious_spring_salads recipes from sparkspeople. One would never become bored with salads with 60 options.


Saturday, March 4, 2017

WFPB March Potluck

This month's theme for the Whole food plant based gluten free potluck was using at least one green ingredient. Next month's potluck is April1st with a theme of "using an unexpected ingredient."



Cinnamon Apples



Cucumber Sandwiches
1 container of Daiya cream cheese
1/4 C vegan mayonnaise
Onion powder to taste
Garlic powder to taste
English cucumber sliced
Dill Weed

Let the cream cheese soften and mix with the mayonnaise, onion powder, and garlic powder.  Spread on a gluten-free cracker, top with a slice of cucumber, and sprinkle the dill weed on top.


substituted a cucumber for the zucchini

Spinach Salad


Roasted Brussel Sprouts with mushrooms'


Pumpkin seed dressing and snapea crisps


Green Smoothie

1 cup total of fresh orange and carrot juice; big handful each of greens (like spinach and kale) sunflower sprouts and parsley or cilantro; herbs of choice; cut up fresh veggies or fruits like fennel, peach, pears, apples, red or yellow peppers. Whir in blender till as smooth as you like, then add; frozen bananas and other fruit of choice, like mango or berries. And then you can add flax seed meal and/or chopped candied ginger (optional).
Avocado Cucumber Sandwiches
Cucumber slices
mashed avocado with salt

Kiwi


Smashed Cucumber Salad from Mercola

We substitute almond feta for the feta in Dr Merola's recipe for Smashed Cucumber Salad with lemon dressing. We also reduce the olive oil from 4 tablespoons to 1 TBS plus 3TBS of water.

Ingredients:
1 English cucumber, seedless and peeled
3 oz of almond feta
1 small handful of fresh parsley, chopped
6 chives or 1 scallion, chopped
2 TBS lemon juice
zest from 1/4 organic lemon
1 TBS olive oil
3 TBS water
1/2 tsp salt

Directions:
1. Place the peeled cucumber on a large cutting board with a larger sheet of plastic wrap covering the cucumber on all sides. Get ready to smash: using a heavy-bottom pan, press down on one end of the cucumber until you feel it start to crack. Now, starting at the same end, give your cucumber a few whacks until it starts splitting and smashing all the way down the length of the cucumber.
2. After smashing, remove the plastic, and slice the cucumber into 1-inch slices, leaving the cucumber in its original shape.
3. Use a spatula to carefully transfer the cucumber onto a serving platter (it will take a few trips), recreating the shape of the smashed cucumber.
4. Mix together your dressing: parsley, chives, lemon juice, olive oil and sea salt.
5.  Right when it’s time to eat, scatter the almond feta pieces all over the cucumber. Drizzle all of the dressing on the cucumber and feta, being sure to cover the outside pieces of cucumber too. Serve with a spoon. This salad will save well in the fridge; even though it gets watery, it’s still delicious.

Sunday, February 26, 2017

Fat Free Crisp Potatoes

We saw this recipe on pure plant for crispy potatoes. It is from Brand New Vegan. 
We used gluten-free flour. Boiling the potatoes first should get rid of some of the starch and reduce the acrylamide formation caused from roasting starchy vegetables.
Ingredients:
  • 7-8 Small to Medium Sized Potatoes
  • 1 tablespoon gluten free flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • salt and pepper to taste
Instructions
  1. Clean and slice potatoes into fairly thick french fries ¾" to 1" thick
  2. Add to pot of cold water (enough to cover) and bring to boil.
  3. Boil for 5 minutes.
  4. Preheat oven to 425 and line cookie sheet with parchment paper.
  5. After boiling, drain potatoes and place back into pot.
  6. Add all seasonings, cover, and shake to distribute.
  7. Spread evenly on cookie sheet and bake for 20-25 minutes.

Friday, February 24, 2017

instant pot cabbage rolls

We were able to purchase beautiful napa  heads at the farmers market and we made vegan cabbage rolls in our instant pot

Ingredients for the cabbage filling
1 onion, diced
2 cloves of garlic, minced
2 TBS minced fresh parsley
1/2 tsp ground black pepper
1/2 tsp salt
1/4 tsp allspice

1 cup split red lentils, rinsed well
1 1/2 cups basmati rice, soaked in water for 15 minutes, rinsed and drained
3 1/2 water vegetable broth

Directions:
vegetable broth saute the onion and garlic for 5 minutes using the saute setting.
add the seasoning and parsley
add rinsed lentils and rice
add vegetable broth
using manual setting set for 23 minutes and allow the pressure to release naturally

Ingredients for the sauce
1 medium onion, chopped
4 cloves of garlic minced
3 cans of stewed tomatoes, puree 1 can
1 TBS tomato paste
1 tsp salt
1/4 cup raisins

Directions:
vegetable broth saute all but the raisins and pureed can of tomatoes for 5 minutes using the saute setting.

Cabbage
Dip cabbage in hot water to wilt the leaves for rolling.
Place 1/4-1/3 cup of lentil rice mixture on each leaf and roll, tucking ends
place the rolled cabbage in the instant pot over the sauce, excluding the pureed tomatoes and raisins
When finished rolling leaves, pour pureed tomatoes and raisins over the top.
Use the manual setting on the instant pot and set time to 15 minutes.
Use the natural release


Sunday, February 5, 2017

Onion Bhajis by Racey Baby


We loves these at Kababish Cafe and have found a healthier version online

Recipe by Racey Baby

Onion Bhajis

2 1/2 cups sliced onion (500g)
1 cup chickpea flour 
1 tsp cumin powder
½ tsp turmeric
2 tsps cumin seed
2 tsps curry powder
1 tbsp tomato puree
Pinch chilli powder
1 tsp salt
1 garlic clove 
Handful of spinach (optional)
Green chilli (optional)
Enough water to make the batter (only a couple of TBS)


Directions:
preheat oven 375
slice onions, half moon slices
water saute onions until transparent
in bowl add spices, chickpea flour and tomato paste and mix
add enough water to make a pancake like batter
add cooked onions and mix
make 2 TBS balls uniform size so cook evenly 
bake 20 minutes
flip and bake another 10 minutes

Saturday, February 4, 2017

Vegan Whole Food Plant Based February Potluck

This month's theme is "something NEW that you haven't brought before". Next month, March 4th, the theme is at least one green ingredient!

Vegan pizza with aquafaba mozzarella, caramelized onions and "tomato-roni"

Sweet Potato casserole with a Walnut and Oatmeal crust

Autumn Root Salad


Penne with Spinach Bechamel

Serves 4

1 large head cauliflower, cut in florets
Unsweetened plain almond milk, as needed
¼ C nutritional yeast, optional
¼ teaspoon ground nutmeg
Salt and freshly ground black pepper to taste
1 medium yellow onion, peeled and diced small
2 cloves garlic, peeled and minced
2 teaspoons minced thyme
¼ C finely chopped basil
4 C chopped spinach, cooked until wilted
1 pound penne, cooked according to package directions, drained, and kept warm

  1. Add the cauliflower to a large pot and add enough water to cover. Bring to a boil over high heat and cook until the cauliflower is very tender, about 10 minutes. Drain exces water from the pan and puree the cauliflower using an immersion blender or a blender with a tight-fitting lid, covered with a towel, in batches if necessary. Add almond milk 1 tablespoon at a time, as needed to achieve a creamy consistency. Add the nutritional yeast (if using), nutmeg, salt and pepper. Set the puree aside.
  2. Place the onion in a large saucepan and saute over medium heat for 10 minutes. Add garlic, thyme, and basil and cook for another minute. Add the spinach and cooked pasta and cook for 5 minutes, or until heated through.
  3. To serve, divide the pasta mixture among 4 plates and top with the warm cauliflower puree.
From Forks over Knives cookbook by Del Sroufe, page 151

Almond butter cups (made without the crust)







Sassool's Autumn Root Salad knock-off

We love Sassool's Autumn Root Salad and thought we would try to make it ourselves.

Dressing ingredients
2 TBS pomegranate juice concentrate
1 TBS walnut oil
1.5 TBS water
1.5 TBS honey
1/2 TBS white wine vinegar
1/2 tsp Dijon mustard
Dash of pepper
Dash of salt

Salad ingredients
matchstick slice 1 bunch of beets
matchstick slice  and equal amount of carrots, ~3 large carrots
1/4 cup cilantro, chopped
1/2 cup walnut pieces

Directions:
Place all the salad ingredients in a bowl
Whisk together the dressing
Toss salad and dressing

Tuesday, January 10, 2017

Khatta Aloo

We love Indian food and wanted potatoes with our Karahi tonight.

Ingredients:
2 pounds diced potatoes

1/4 cup vegetable broth
3 cloves garlic, minced
1 onion, diced
1 TBS ginger, minced
1 tsp cumin
1 tsp turmeric
2 TBS lime juice
1/2 tsp salt

Directions:
Add the potatoes to water covering the potatoes
Boil the water for the potatoes and then reduce heat to med for 7-10 minutes
drain the potatoes

While the potatoes are cooking, broth saute the onions, garlic, and ginger for 5 minutes. Stir in the spices and lime juice.
Combine the drained cooked potatoes with the spices and sauteed vegetables. Place all on a baking sheet.
Bake at 350 for 30 minutes.


Monday, January 9, 2017

Roasted Garlic Potato Soup

After several days of below freezing, we wanted a warm hearty soup. We found this link from Healthy Blender for a Vegan Roasted Garlic Potato Soup. We reduced the oil to fit our needs. Served it with grilled Daiya Cheddar Cheese Sandwiches.

Ingredients:

  • 2 large heads garlic
  • 6 large red-skinned potatoes, scrubbed and sliced
  • 2 large red onions, roughly chopped
  • 1/4 teaspoon freshly ground pepper, plus more to taste
  • 1 bunch flat-leaf parsley, leaves finely chopped



  • 1 teaspoon fresh lemon juice, plus more to taste



  1. Preheat the oven to 350°F (180°C).
  2. Brush off the papery outer layers around each of the heads of garlic, leaving them whole with all of their cloves connected. Trim 1/4 inch (6mm) off the top off each head of garlic to expose the tops of the garlic cloves. Drizzle each head with 1 teaspoon of the olive oil and a pinch of salt. Wrap each head separately in parchment paper, then foil (to allow the garlic to steam and not burn, and to reduce aluminium transfer), and roast them in the oven for 40 to 60 minutes, until tender. Allow to cool, then squeeze out the garlic pulp from the cloves, and set aside.
  3. Fill a large pot with cold filtered water. Add the sliced potatoes with 1 tablespoon of the salt, and bring to a boil. Simmer, uncovered for 5 to 7 minutes until just tender. Drain, and set aside. Wash the pot, and place back on the stovetop.
  4. Over medium heat, warm the vegetable broth,  and sauté the onions with 1/2 teaspoon of the salt for about 30 minutes, until caramelized.
  5. Add the vegetable broth, increase the heat to high, and bring to a boil. Reduce the heat to medium-low, add the cooked potatoes, roasted garlic, remaining teaspoon salt, and pepper, and simmer gently for about 10 minutes to allow the flavors to mesh. Remove the pot from the heat, and allow to cool slightly. Stir in 1/2 cup of the parsley and add the lemon juice. Season with salt and pepper to taste.
  6. Pulse very briefly with an immersion blender just to break up some of the potato, but keeping the soup rustic and chunky.
  7. To serve, ladle the soup into bowls and garnish with remaining parsley.