~Makes 2 Large Tacos~
INGREDIENTS: 2 Tortillas (Trader Joe's Chia Seed Tortillas or any Gluten Free Tortillas) 3 oz Tofu (usually about 1/4 of the standard package) 1 Sweet Potato 1 tbsp Honey/Agave 1 tbsp Sweet Cinnamon Chili Vegetable Seasoning (Simply Organic) 1 tbsp minced Fresh Ginger (dried ginger works too) 2 tbsp Mayo (Just Mayo) 1/4 cup chopped Fresh Cilantro 1 + 1 tbsp Olive Oil Salt Pepper DIRECTIONS: 1. Preheat oven to 350F. Line a baking pan with aluminum foil or parchment paper. 2. Slice sweet potato into evenly thick medallions and spread them out on the baking pan. Drizzle olive oil and honey/agave on the potatoes. Sprinkle on fresh ginger, vegetable seasoning, salt, and pepper. Bake in oven for 30-45 minutes (or until a fork easily slide into the potato, flipping them over about half way through. 3. Finely chop cilantro and set it to the side. 4. While the potatoes are baking, take tofu and crumble with your fingers into a skillet. Add olive oil. Sautee on the stovetop until tofu starts to brown. 5. Activate tortillas by placing them on second lined baking pan and putting them into the oven with the potatoes for 5 minutes. 6. Once the tortillas are activated, spread mayo across the center of each tortilla. Add tofu. Add potatoes. Add chopped fresh cilantro as garnish.
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~ Makes about 4 sides ~
INGREDIENTS: 1/2 pound Brussel Sprouts 1-2 Tbsp Extra Virgin Olive Oil 1 tsp Paprika pinch of Celery Salt pinch of Garlic Salt pinch of Tumeric pinch of Black Pepper pinch of Dried Parsley DIRECTIONS: 1. Preheat oven to 400 degrees F and line a baking pan with aluminum foil. 2. While the oven preheats, cut off the ends of the brussel sprouts and peel off any yellow or dirty outside leaves. Cut them in half lengthwise for faster, more even heat.. Rinse halves. 3. Place rinsed brussel sprouts in a bowl and add the oil, salt, and spices. Stir with spoon to evenly coat all the pieces. 4. Place the brussel sprouts in a pan with the inside cut part facing up. 5. Place in preheated oven and roast for 30-40 minutes, stirring the sprouts every 10 minutes so they flip over and heat evenly. Be careful not to roast too long. Vegan marshmallows can be hard to find, expensive, and sometimes just not as satisfying as the marshmallows we are all familiar with, which can be a little disheartening. This is a great recipe for making your own. I actually prefer the taste of these to the taste of store bought marshmallows. ~Makes a 9x13 pan of marshmallows~
INGREDIENTS: 2/3 cup Powdered Sugar 1/3 cup Cornstarch 1 cup Filtered or Spring Water 2 1/2 tablespoons of Unflavored Vegan Gelatin (I used Natural Dessert's vegan gelatin) 2/3 cup Corn Syrup (I used Wholesome Sweeteners) 2 cups Granulated Sugar (Sugar In The Raw won't make them stark white like regular marshmallows, but works well) 1/4 teaspoon Sea Salt 2 teaspoons Vanilla Extract DIRECTIONS: 1.Take a 9x13 baking pan, Tear off 2 sheets of aluminum foil and lay them on on top of the other perpendicularly to make a sling for the marshmallows (easier to take out later). Rub oil (I used hazelnut oil to enhance flavor, but you can use any kind) on the aluminum foil so every part of it is greased. 2. Whisk together the powdered sugar and the cornstarch in a small bowl. Set aside. 3.Put 1/2 cup water and the gelatin mix in a bowl and let it stand for about 15 minutes or until the gelatin to becomes firm. 4.Combine the other 1/2 cup of water and the corn syrup in a sauce pan on medium heat. Put in sugar and salt, but in the center of the pan so the sugar doesn't touch the sides. Bring it to a boil, stir continuously, wait until all the sugar is dissolved, but be careful because sugar burns quickly. 5. If you have a stand mixer (I used a hand mixer. It works just fine, but use a wide mixing bowl so the marshmallow cream is evenly mixed and doesn't go up into the mixer), Turn it on and pour the hot syrup into the gelatin and stir from slow to medium speed and then to high. Stir for 10-12 minutes until the mixture becomes thick and stiff. Add vanilla. Mix for 15 more seconds. 6. Quickly pour the mixture into the prepared pan and even out the top. 7. Cover it, let it sit overnight at room temperature until it becomes firm. ~hours later~ 8. Lightly dust a cutting board with powdered sugar and coat a knife with a tiny bit of oil. Turn the pan upside down and let the stiffened mixture out of the pan onto the cutting board and peel off the foil. Use a sifter to dust the top with powdered sugar. Cut the marshmallow mixture into desired sizes carefully. Using only a few at a time, toss some marshmallows into a strainer and add more powdered sugar so all the sides are dusted. Remove excess powder. *When stored in an airtight container, they can stay fresh for up to 2 weeks.* Instead of tomato sauce, we mashed roasted sweet potatoes and roasted carrots, and we topped it with caramelized onions, mushrooms, pecans, and a little bit of cheese. ~enough dough for 2 pizzas in 13x18 pans~
INGREDIENTS: Regular Pizza Crust: 2 1/4 teaspoon, or 1 .25oz packet, Active Dry Yeast 1 teaspoon Raw Honey/Maple Syrup 1 cup warm water (110 degrees F/45 degrees C) 2 1/2 cups Bread Flour (I used King Arthur Organic Bread Flour) 2 tablespoons Cold Pressed Extra Virgin Olive Oil Gluten Free Pizza Crust: 3 cups of Gluten-Free Flour Blend (2 cups should be Rice Flour, 1 cup either Tapioca or Chickpea/Garbanzo Bean Flour) 1 0.25oz packet Dry Active Yeast 1 cup warm filtered or spring water (Should be hot to the touch, but not boiling.) 1 tablespoon Chia Seeds 3 tablespoons Water 1 teaspoon Pink Himalayan Sea Salt (Trader Joe's has it for extremely cheap.) ½ tsp Aluminum-Free Baking Powder (I used Rumford) 2 Tbsp Cold Pressed Extra Virgin Olive Oil Pizza Sauce: 2 Large Sweet Potatoes 4 Large Carrots 2 Tbsp Cold Pressed Extra Virgin Olive Oil Toppings: 1 Large Organic Sweet Onion 5oz (usually 1/2 a package) Mushrooms (any kind) 1/2 cup chopped Pecans *Optional: Shredded Vegan Cheese DIRECTIONS: 1. Before starting with the pizza crust, wrap the sweet potato and carrots individually in aluminum foil and put them in the oven on 350 degrees F so they can bake while you’re preparing the dough. 2. Chop up onions, mushrooms, and pecans. Start by sautéing the onions with a little bit of olive oil on medium heat. Stir as needed. Add the mushrooms. The mushrooms will release a good amount of water, so adding more oil or water shouldn’t be necessary. When almost done, add the pecans to allow a little bit of the oil to come out and the pecans to soften slightly. 3. Mix contents of the active dry yeast packet with 1 cup of warm water (at least 110 degrees F, just so it’s hot to the touch, not boiling). Add sweetener (if you don’t consume honey, you can use maple syrup or raw sugar). Set aside for ten minutes or until it becomes creamy. 4. If making gluten-free crust, take one tablespoon of chia seeds and mix with three tablespoons of water. Set aside. 5. To prepare the pizza crust, knead together the flour, salt, and 2 tbps of olive oil. 6. If making gluten-free pizza crust, also add baking powder. 7. Add yeast mixture to the dough mixture and knead with your hands for about 5 minutes. 8. If making gluten-free crust, add the chia seed mixture and knead thoroughly. 9. Add more oil/water accordingly, but only after you’ve thoroughly kneaded the dough otherwise you will end up adding too much liquid. 10. Wet a clean paper towel and put over the top of the mixing bowl containing the dough. Let stand for at least 10 minutes. 11. When the veggies are done baking, take them out, peel the sweet potato, and mash both the sweet potato and carrots in a metallic or glass mixing bowl. Add 2 tbps olive oil to the mashed potato and carrot mixture and any seasonings you like. Salt and pepper are the basics, but you can experiment. If you feel the mixture needs more oil, add a tbsp or two more. 12. Turn on over and set to 450 degrees F if making regular crust, and 350 degrees F if making gluten free crust. 13. Roll out the pizza dough on a floured surface and make it into whatever shape you need for the pan you have. The thickness can vary, but try to keep it not thicker than ½ inch. 14. Spread the sweet potato and carrot mixture over the crust like any other pizza sauce. Don’t spread it too thin or the pizza may come out dry. Add caramelized onions, mushrooms, pecans, and optional shredded cheese or cheese substitute on top. Too much cheese will overpower the taste of the pizza. A small handful is more than enough for a pan. The sweet potato mixture will NOT dry out so it doesn’t need to be fully covered in cheese. Again, the cheese/cheese substitute its completely optional and not adding it doesn’t mess up the taste either. 15. If making regular pizza crust, bake for about 20 minutes at 450 degrees F. If making gluten-free crust, extend the time to 30-40 minutes at the same temperature. ~Serves 4~
INGREDIENTS: 6 cups Milk of choice (Almond, Coconut, Rice, Soy, or a blend of) 2 cups White Rice 1 jar of Sour Cherries 3 tablespoons Sweetener (Honey, Maple Syrup, or Coconut Sugar work really well) Pinch of Salt DIRECTIONS: 1. Place milk and rice into a large saucepan. 2. Turn on to medium heat until the milk starts to boil and then turn down to low heat. Let simmer on low heat for 12-15 minutes, stirring every minute or so. 3. Melt in salt and sweetener. remove from heat, and let cool. 2. Serve with sour cherries or other fruit. ~Serves 4~
INGREDIENTS: 4 Bell Peppers 4 Medium-Sized Potatoes 1 cup Tricolor Quinoa 1 package/about 10oz. Mushrooms (any) 1 Medium-Sized Yellow Onion 1 stalk Broccoli DIRECTIONS: 1. Pre-heat overn to 450 degrees F and lightly grease a small baking pan. 2. Peel and dice the potatoes and onions and start sautéing them in pan with a little EVOO. 3. Clean out the bell peppers and wash them and set them aside. 4. Cook Quinoa (2 cups water for every 1 cup Quinoa) 5. Once the onions and potatoes have been cooking for a bit, add chopped mushroom and broccoli. Add water as needed so the mixture doesn't burn until it's finished. Add the cooked quinoa to the pan. The potatoes are allowed to be a little undercooked since you will be baking them an hour. 5. Stuff the mixture into the cleaned peppers, pushing down that way you pack them well. Any leftover mixture can be scooped into the pan next to the peppers and baked together with a little EVOO drizzled on top. 6. Bake for 45 minutes to an hour until the peppers are soft. INGREDIENTS:
Salad: Endive Red Endive Romaine Lettuce Sautéed Mushrooms Green Poblano Pepper Organic Raisins Chopped Dried Dates Chopped Pine Nuts Chopped Peanuts Vanilla Blueberry Vegan Cream Cheese: Follow Your Heart Vegan Cream Cheese (yellow tub has no hydrogenated fats) 1/4 cup Organic Blueberries A few drops of Vanilla Extract (if you're not a fan of vegan cheese, you can use Montchevre Blueberry Vanilla Goat Cheese) Dressing: Homemade Sweet Lemon Vinaigrette (Makes about 1/2 cup) 1/8 cup Cold-Pressed Extra Virgin Olive Oil 1/4 cup Balsamic Vinegar Juice of 1/2 lemon 1 Tbsp Pure Maple Syrup/Organic Agave/Raw Honey DIRECTIONS: 1. Sautée the mushrooms. A lot of people tend to put raw mushrooms in their salads, but they tend to hurt my stomach so I try to make sure to cooked them down pretty well. Add seasoning to taste. I used just salt and pepper. 2. Chop up the romaine, endive, red endive and mix in a salad bowl. 3. Chop up desired amount of dates and raisins. 4. Chop up desired amount of pine nuts and peanuts (any nuts would work for this). 5. Vanilla Blueberry Vegan Cream Cheese, mix Tofutti Better Than Cream Cheese, vanilla extract, and blueberries in a small bowl. Slice into smaller pieces to top the salad with. 6. Mix the ingredients for the dressing in a blender. If no blender is available, put it in a bottle that can be sealed, shake vigorously, and make sure it doesn't separate before putting on the salad. |
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