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.
  • 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
  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

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

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

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)

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

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