Italian Caviar

 

Ingredients:

• 1 pint grape tomatoes, chopped
• ½ cup chopped green olives
• ½ cup chopped black olives
• 1 package of Fava Bean Tofu 
• 1 cup artichoke hearts, drained and chopped
• ¼ cup sliced pepperoncini
• ¼ cup chopped fresh herbs, basil, oregano, parsley...
• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 2 tbsp fresh lemon juice (optional)
• 2 tsp Italian seasoning

• minced garlic cloves to taste
• Salt, to taste 2 TBS olive brine
1 TBS nutritional Yeast
1 tsp dried oregano

Add everything to a bowl, toss, and serve with GF sourdough bread or GF crackers!

Tofu Burrata

 This is my favorite go-to appetizer recipe served with GF sourdough bread
Tofu Burrata: A Simple and Delicious Plant-Based Recipe for Any Occasion

Tofu Burrata

Tofu burrata is a vegan version of the popular Italian cheese dish made with tofu in place of traditional burrata cheese. This recipe is a delicious and healthy alternative to traditional burrata cheese that is suitable for those following a plant-based diet or looking for a healthier option.

Prep Time5minutes mins

Cook Time30minutes mins

CourseAppetizer

CuisineItalian

Ingredients

  

• 1 block of extra-firm tofu, we used fava tofu
• 1/4 cup of nutritional yeast
• 2 tablespoons of lemon juice
• 1/2 teaspoon of salt
• 1/4 cup of olive oil
• 2 cloves of garlic minced
• 2 cups of cherry tomatoes halved
• 1/2 cup of basil chopped

Instructions

 

• Preheat your oven to 400 degrees Fahrenheit.
• Cut the tofu into small cubes and place them on a baking sheet lined with parchment paper.
• In a small bowl, mix together the nutritional yeast, lemon juice, and salt. Sprinkle this mixture over the tofu cubes.
• Bake the tofu for 20-25 minutes, or until it is golden brown and crispy.
• While the tofu is baking, heat the olive oil in a pan over medium heat. Add the minced garlic and cherry tomatoes to the pan and cook for about 5 minutes, or until the tomatoes are soft.
• Once the tofu is done baking, add it to the pan with the tomatoes and stir to combine.
• Serve the tofu and tomato mixture over a bed of cooked pasta, rice, or quinoa. Garnish with the chopped basil. Enjoy!

Fermented Salsa

We love fermented foods, why not salsa? This is amazing and will be our go-to salsa.

Ingredients
8-12 Roma tomatoes, chopped
4-6 Jalapeno, seeded and chopped
1 medium onion, chopped
6 cloves of garlic
1 bunch cilantro, destemmed and chopped
juice from 1/2 lemon
2% salt by weight

Add everything to the food processor and pulse. Weigh the vegetable amount in grams. Add 2%  Kosher Coarse Salt, also in grams. Add all the ingredients to a 1/2 gallon mason jar and stir. Add a glass weight, using an airlock lid for fermentation. Check daily after 3 days until day 5 for desired fermentation level. Day 5 refrigerate the fermented salsa. It is good in the refrigerator for 3 months.

Menu 10/5-10/11

Monday: dinner with friends

Tuesday: Tamale Pie
We used lentils and mushrooms instead of ground beef, Good Planet cheese, and vegan cream corn
We used this enchilada recipe 

Wednesday: Lentil Gnocchi 
Ingredients:

17 ⅔ oz GF gnocchi (1 packet fresh gnocchi)
4 ¼ cups Cherry Tomatoes 1 cup cooked brown lentils
1 ⅗ cups fava bean tofu
1 tbps dijon mustard
3 tablespoon nutritional yeast
2 teaspoon garlic granules
1 teaspoon chili flakes (optional)
1 teaspoon olive oil
Salt and Pepper to taste
3 tablespoon basil pesto (vegan/ homemade)

Instructions
1.Add the gnocchi to the casserole dish along with the cherry tomatoes. Drizzle over a little olive oil, salt to taste, and optionally sprinkle over garlic granules and chili flakes.
2.Put in the oven at 180℃/356℉ for 15 while you get on with making the cheese sauce.
3.Make the cheese sauce by adding the tofu, nutritional yeast, miso and dijon mustard to a blender and blending well.
4.Remove the gnocchi and tomatoes from the oven. Squish the now slightly roasted tomatoes a little bit to release their juices.
5.Distribute the cooked lentils over the top of the gnocchi and tomatoes.
6.Pour all the tofu cheesy sauce over the top of the lentils and gnocchi.
7.Dot the pesto over the top
8.Bake for 10 minutes. Check the gnocchi is cooked through.
9. Serve immediately with extra pesto on top should you want more of it!

Thursday: Bil's Birthday dinner

Friday: Pumpkin Black Bean Chili with Pumpkin bread
Ingredients
1 onion
3 garlic cloves
2 cans black beans drained and rinsed
1 cup frozen corn
1 can pumpkin puree
1 cup vegetable broth
1.5 TBS smoked paprika
1 TBS chili powder
1 tsp rubbed sage
1/4 tsp cayenne

Directions
Water sauté the onion and garlic. add the remaining ingredients. Cover the chili and simmer for 45 minutes. Season to taste 

Saturday: Loaded Mexican Rice

Sunday: Spaghetti

GF Sourdough Pumpkin Muffins

A friend sent me a recipe for sugar free pumpkin muffins. I really like to make sourdough, so we altered the recipe to use sourdough.

Ingredients
1 cup sourdough starter discard
1 can pureed pumpkin
1 tsp vanilla
1/2 cup chopped dates, soaked in water for about 20 minutes
2 TBS date water or if you want it sweeter add 2 TBS of maple syrup.
1 cup GF flour
1 cup Oat flour
1 tsp baking powder
1 tsp baking soda
1 tsp pumpkin pie spice
1/2 tsp ginger
1/4 tsp salt

Top with and additional 1/4 cup soaked chopped dates and 1/4 cup pumpkin seeds

Mix wet ingredients and dry ingredients separately and then combine
bake at 350 for 30 minutes
It made 20 muffins

Menu 9/26-10/4

 Monday: Dinner with friends

Tuesday: Lentil Chili with Engine 2 corn muffins

Wednesday: Spaghetti Squash Lasagna

Thursday: Broccoli Vegan Mac and Cheese

Friday: Eggplant Minestrone Soup
We used vegan ground beef, added 3 cups of cannellini beans, a can of tomato sauce, 4 extra cups of broth, 2 jars of tomatoes, plus the fresh tomatoes and 2 tsp of Basil Salt. 

Saturday: Mexican over rice

Sunday: Spaghetti

Protein Bar

We made these for our protein bars

Ingredients:
1/2 cup pumpkin seeds
1/4 cup sunflower seeds
1/4 cup hemp seeds
1/8 cup sesame seeds
1/8 cup dried blueberries
8 medjool dates soaked for 20 minutes in water
1/4 cup cacao powder

Directions:
Toast the seeds and allow to cool
blend the seeds to a powder in a food processor
Drain the dates and add to the food processor
add the dried blueberries and cacao powder
line a Pyrex dish with parchment paper and press the dough into shape
Allow to set for at least an hour and cut into serving pieces