Recipes
Mihani
Posts: 4,100 Member
minimalistbaker.com/southwest-tofu-scramble/
Made this for breakfast this morning. Easily made ETL by not using the olive oil and salt. It was really good, and will likely be my new go to tofu scramble recipe. I made the recipe as is other than leaving those out, added probably an extra cup of kale and chopped up the onions and red pepper so they were more spread throughout the scramble.
Made this for breakfast this morning. Easily made ETL by not using the olive oil and salt. It was really good, and will likely be my new go to tofu scramble recipe. I made the recipe as is other than leaving those out, added probably an extra cup of kale and chopped up the onions and red pepper so they were more spread throughout the scramble.
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Replies
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Thanksgiving Non-Meat Loaf
www.DrFuhrman.com
Serves: 6
Preparation Time: 20 minutes
Ingredients:
2 tablespoons arrowroot powder
4 tablespoons water
2 teaspoons Bragg Liquid Aminos
1 box soft tofu, drained and patted dry with paper towel
3/4 cup chopped walnuts
1 1/4 cups chopped onions
1/2 cup chopped celery
2 cups chopped portobello mushrooms
1 tablespoon water
1 tablespoon Dr. Fuhrman's VegiZest or other n-salt-seasoning blend, adjusted to taste
2 teaspoons Spike (no salt)
1 1/2 teaspoons oregano or Dr. Fuhrman's MatoZest
1 1/2 teaspoons basil
1/2 teaspoon sage
3/4 cup whole grain bread crumbs
1 1/2 cups cooked brown rice
Instructions:
Preheat oven to 350 degrees F.
Mix arrowroot powder, water, aminos, and tofu together in a high-powered blender. Add walnuts & blend until smooth.
Saute onions, celery, and mushrooms in water with seasonings and herbs until vegetables are soft, stirring occasionally.
In a bowl, mix together tofu mixture, vegetables, bread crumbs and cooked rice.
With a paper towel, spread a small amount of olive oil in a loaf pan. Add mixture to pan and bake for 1 hour and 15 minutes. Let cool for 30 minutes. Turn loaf out and slice.
Note: May be served with low sodium ketchup and thinly sliced raw onion.
Per Serving:
CALORIES 279; PROTEIN 13g; CARBOHYDRATES 30g; TOTAL FAT 13.7g; SATURATED FAT 1.6g; CHOLESTEROL 0.1mg; SODIUM 206mg; FIBER 3.8g; BETA-CAROTENE 347ug; VITAMIN C 5mg; CALCIUM 294mg; IRON 5.5mg; FOLATE 65ug; MAGNESIUM 71mg; ZINC 2mg; SELENIUM 13.5ug
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White Wine and Onion Gravy
www.DrFuhrman com
Serves:
Preparation Time:
Ingredients:
1/2 cup water (broth)
2 medium onions, thinly sliced
3 cloves garlic, pressed
2 tablespoons raw tahini (pureed sesame seeds)
10 ounces dry white wine
28 ounces vegetable stock
2 bay leaves
(maybe add a splash of braggs liquid aminos)
Instructions:
Bring water to a boil in a large pan, add the onions, turn heat down to low, stir and cover. Simmer for 10 minutes, stirring occasionally until soft. Remove the lid, stir and simmer for 7 more minutes. Add the garlic and cook for 2 more minutes until caramelized. Stir in the tahini and cook stirring for 1 minute. Add the wine, whisking constantly. Boil rapidly for 2 minutes, add the stock and bay leaves and boil for a further 10 minutes until reduced to a gravy consist0 -
Green Beans Almondine
www.DrFuhrman.com
Serves: 4
Preparation Time: 10 minutes
Ingredients:
1 pound green beans, washed with tips removed
1 teaspoon almond oil
1/4 cup almond meal
1/2 teaspoon garlic powder
1 tablespoon slivered almonds
Instructions:
Steam green beans until crisp tender. Meanwhile, toast slivered almonds for two minutes in a 200 degree oven or on the lightest setting in a toaster oven. When green beans are done toss with almond oil, almond meal, and garlic powder. Sprinkle with toasted almonds.
Here's How:
Place 1/2 cup blanched or unblanched almonds in a clean electric coffee bean grinder.
Put the lid on the coffee bean grinder and pulse several times until a medium-fine textured meal forms. Don't over-grind or you will make almond butter!
Put ground almond meal in a clean flour sifter. Sift almond meal. Place any large particles of almonds back in coffee bean grinder and pulse again. Sift reremaining almond meal.
That's it. Use any nut to make fresh, delicious nut meals using this simple technique.
Tips:
Do not over-grind the almonds or you will end up with almond butter!0 -
Cauliflower, Spinach Mashed "Potatoes"
www.DrFuhrman.com
Serves: 4
Preparation Time: 25 minutes
Ingredients:
6 cups fresh or frozen cauliflower florets
4 cloves garlic, sliced
10 ounces fresh spinach
1/2 cup raw cashew butter
soy, almond or hemp milk, if needed to thin
2 tablespoons Dr. Fuhrman's VegiZest or other no-salt seasoning blend, adjusted to taste
1/4 teaspoon nutmeg
Instructions:
Steam cauliflower and garlic about 8 to 10 minutes or until tender. Drain and press out as much water as possible in strainer.
Place spinach in steamer, steam until just wilted and set aside.
Process cauliflower, garlic, and cashew butter in a food processor until creamy and smooth. If necessary, add soy milk to adjust consistency
Add VegiZest and nutmeg. Mix in wilted spinach.
Per Serving:
CALORIES 164; PROTEIN 9g; CARBOHYDRATES 18g; TOTAL FAT 8.5g; SATURATED FAT 1.7g; SODIUM 124mg; FIBER 5.7g; BETA-CAROTENE 4599ug; VITAMIN C 93mg; CALCIUM 116mg; IRON 3.8mg; FOLATE 234ug; MAGNESIUM 121mg; ZINC 1.7mg; SELENIUM 3.9ug0 -
Chef James' Black Bean and Butternut Squash Chili
Chef James Rohrbacher
Serves: 8
Preparation Time:
Ingredients:
2 onions,chopped
2 carrots, chopped
2 celery stalks, chopped
8 cloves garlic, chopped
2 tablespoons white wine
3 tablespoons chili powder
2 tablespoons pure ancho chili powder
1 tablespoon ground cumin
1 small butternut squash, peeled, seeded and chopped into 1/2 inch pieces
4 cups low sodium or no-salt-added vegetable broth
1 1/2 cups diced tomatoes or 1 (14.5 ounce) can no-salt-added diced tomatoes
1/3 cup tomato paste
2 tablespoons Dr. Fuhrman's MatoZest or other no salt seasoning, adjusted to taste blend
1/2 cup nutritional yeast
4 1/2 cups cooked black beans or 3 (15 ounce) cans black beans, no salt added or low sodium, rinsed and drained
1 cup frozen corn, thawed
1 bunch kale, tough stems removed, finely chopped
tabasco, to taste (optional)
Instructions:
In a covered soup pot, steam/saute the onions, carrots, celery and garlic in the white wine for 10-12 minutes, adding a splash of water if needed to prevent burning. Add the chili powders and cumin and saute for an additional minute. Add the squash, broth, tomatoes, tomato paste, MatoZest and nutritional yeast, bring to a boil, reduce heat and simmer for 20 minutes until squash is tender, adding the beans and corn about halfway through cooking time.
Meanwhile, steam/saute the kale in a small amount of white wine in a separate covered pan until very tender, about 15 minutes.
Taste the chili for spicing and adjust as necessary with chili powder, nutritional yeast or tabasco. Stir in the kale.0 -
Terri, thanks for adding all the great Thanksgiving recipes. Here's another one from me. I sort of made this up... inspired by something I read online but then went in my own direction.
White Bean Pita Pizza
Servings 4
4 whole wheat pitas or flatbread
1 cup tomato sauce
1 can cannellini beans, drained and rinsed
2 cloves garlic, minced
1 tsp olive oil
1 tablespoon Italian seasoning
1 large red or yellow pepper, roasted then sliced
¼ cup sliced olives
½ medium red onion, sliced
2 tablespoons nutritional yeast
Spritz olive oil in skillet. Add garlic and sauté a minute then add cannellini beans and mash with a potato masher or fork. Add water as needed to prevent sticking and to make a thick paste. Add tomato sauce and Italian seasoning and stir over low heat a few minutes until you have a smooth and thick sauce. Spread on pitas, top with peppers, olives and onion, sprinkle with nutritional yeast, bake at 400 until toasty. Could easily leave out the olive oil if you want it to be more strictly ETL. Roasting the pepper could be optional, I just like the deeper flavor when they are roasted.
I don’t necessarily think the MFP calculations of nutritional values are 100% accurate because I’m often using user created items, but here is what I came up with per serving: Calories 236, Fat 2, Sodium 719 mg, Carb 46 (10 fiber, 4 sugars), Protein 11.
It occurred to me that if I added more tomato sauce this would make a really good, high-protein sauce for whole wheat pasta or to pour over steamed veggies.
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Squash Soup
- Copied from the November Thread.
Gif added for posterity.
whats_her_name wrote: »Mihani, the squash soup is really easy (and so delicious!!) This quantity makes about 10 servings.
Fill a big roasting pan FULL of
- carrots (4+ cups),
- yellow onions (2 medium), and
- celery (2 celery hearts)
Drizzle with a little olive oil (just a bit) and some pepper.
Then, cut 2 acorn squash in half, remove the seeds, then brush them with a bit of oil and add pepper to those as well.
Put the squash on a cookie sheet and put that and the roasting pan in the oven at 375ºF for about 70 minutes.
Then, scoop the squash out of the skin and put all the veggies in a big pot on the stove. Add 6 cups of veggie broth.
Use a submersible blender to make a smooth soup, then add:
- 1.5 tbsp cumin,
- 1 tbsp coriander and
- a little more pepper (to taste).
This is one of my favourite soups of all time. I just love it! (And it always tastes better on the 2nd day - which is today!! Mmmmmm...)
Enjoy!
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Here is a quick and easy slaw. I use a food processor.
(If you keep the dressing separate it stores well for a couple of days)
shredded green cabbage
shredded red cabbage
spring onion
ginger root grated
grated carrots
goji berries ( recipe called for sultanas)
For the dressing
miso paste
rice wine vinegar ( could use Apple cider vinegar)
chili flakes ( recipe calls for sweet chilli sauce)
toasted peanuts ( I used toasted pumpkin seeds)
taste as you go adjust to suit yourself!
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Made these wonderful lettuce wraps today for lunch to use some leftover lentils. Wow! I was truly shocked how good these were! I mixed the lentils with corn and curry and cumin. Mixed some hot chili garlic sauce with mayo (essentially making siracha mayo) and spread that on the romaine lettuce leaves. Topped with tomato and green onion....Modify to suite your tastes!
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fyi, the lettuce wrap recipe is a modification of one I saw on the blog "Oh She Glows"....you can find the original recipe on her site, but I didn't really follow her recipe just her idea of lentils on lettuce wraps1
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I made this for dinner tonight because I had extra roasted squash that wasn't used in the soup the other day... ohsheglows.com/2011/10/24/black-bean-and-butternut-squash-burritos/
I had some serious doubts about this recipe, but it was really good. I liked it quite a lot.
ETA: I also added some kale with the peppers and cooked until wilted before adding the other stuff. It was a good addition.0 -
Good idea on the squash....I have some left over that I wasn't sure what I was gonna do with it!0
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I love Panera vegetarian black bean soup, and finally thought hey, I bet there's a copycat recipe online. I have made this probably 6 times over the past few months. I love it! Freezes well too.
Copycat Panera Bread Black Bean Soup
· 1 medium Onion
· 2 Cloves of Garlic (I use 3 to 4)
· 2 Celery Stalks
· 1/4 Red Bell Pepper
· 1 Tbsp cooking oil (I use 1 tsp)
· 1 1/2 Cups veggie broth (may need a little more if it is too thick when done)
· 2 Cans Black Beans (15 oz)
· 1/2 tsp Ground Cumin
· 1/2 tsp Salt
· Lemon Juice (approx. 1/2 a lemon)
Chop the onions, celery and bell pepper and mince the garlic. Add the oil to a large pot over a medium high heat and then add the vegetables. Saute until your onions are translucent. Add the broth and raise the heat to high. Add your black beans along with the salt and ground cumin and bring to a boil. Reduce heat to a slow rolling boil and let cook for about 30 minutes, stirring occasionally. Using a potato masher, work the beans until you’ve reached the desired consistency, but leave a good number of whole beans. Add the lemon juice and let simmer for about 5 minutes.
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OMG this is so good! Cumin and Lime Roasted Sweet Potatoes from Vegetarian Times. Easy and delicious and perfect for a winter dish. I didn't peel my sweet potatoes, though. Never do.
http://www.vegetariantimes.com/recipe/cumin-and-lime-roasted-sweet-potatoes/1 -
OMG this is so good! Cumin and Lime Roasted Sweet Potatoes from Vegetarian Times. Easy and delicious and perfect for a winter dish. I didn't peel my sweet potatoes, though. Never do.
http://www.vegetariantimes.com/recipe/cumin-and-lime-roasted-sweet-potatoes/
sounds great, I love all the ingredients, so will definitely try this...thanks!0 -
Vegan Hollandaise Sauce (4 servings)
Not strictly ETL but I cut the oil from the original recipe and think I could even cut it in half again without sacrificing flavor. I think I'd also cut the salt in half. I served up with some steamed asparagus and it was delicious.
12.3 oz silken firm tofu
4 tablespoons lemon juice
2 tablespoons nutritional yeast
1 tsp salt
1/4 tsp cayenne
1/4 tsp turmeric
2 tablespoons grapeseed oil (or other neutral flavor oil)
Put the tofu on a plate and heat in the microwave for 30 to 40 seconds just to warm. Throw it in a food processor and process a bit then add the other ingredients except the oil. Process until smooth. With processor still running drizzle in the oil and finish.
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10 Spice Vegetable Soup (Oh She Glows)
ohsheglows.com/2014/10/02/10-spice-vegetable-soup-freezer-friendly-vegan-gluten-free/
This was delicious. The cashew cream made it really creamy and rich. I made it as written with a diced sweet potato and chickpeas but I only used a tsp of oil. The recipe says 6 servings, I have had 4 bowls of it since last night and there is over half of it still left so they would be huge servings.0 -
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I made this one last night. Next time I'd use less lime juice (maybe 1.5 Tbsp or 2 Tbsp) and find some smaller yams! I was stuffed! As author on site says, you can bake the yams ahead of time and throw this together during the week. Perfect with a salad on the side.
http://hellyeahitsvegan.com/southwestern-stuffed-sweet-potatoes/
Southwestern Stuffed Sweet Potatoes
serving size not mentioned on site, but we did 1/2 yam per person
1 avocado
½ c cilantro leaves and stems, roughly chopped and packed (or don't chop...it is going in blender!)
3 Tbsp lime juice (~2 limes) (yikes on the amount for me....1.5 to 2 tbsp next time around)
1 large garlic clove
½ tsp cumin
⅓ c cold water
¼ tsp salt, plus more to taste
ground black pepper, to taste
2 medium sweet potatoes
1½ tsp cumin
¼ to 1/2 tsp smoked paprika
½ tsp salt (omit or reduce if your beans or corn are salted)
1 c cooked black beans (I just threw in a can of low sodium beans)
1 c cooked corn kernels/frozen corn
½ c grape tomatoes, thinly sliced
optional: chipotle pepper in adobo sauce for heat
Pierce sweet potatoes all over with a fork and bake at 400 degrees for 30-45 minutes (depending on size), or until soft.
While potatoes are baking, prepare the guacamole sauce. Blend together avocado, cilantro, lime juice, garlic, cumin, and water in a blender or food processor until smooth. Refrigerate until using.
When potatoes are done, slice each potato in half lengthwise. (Use oven mitts to keep from burning your hands!)
Using a spoon, scoop out most of the sweet potato flesh from each half into a small bowl, leaving just enough flesh intact with the skin for the potato half to keep its shape.
Mash removed sweet potato with spices. Stir in black beans, corn, and tomatoes.
Scoop mixture back into potato halves and top with avocado sauce.
Since I had the Tahini Caramelized Onions on hand (http://hellyeahitsvegan.com/tahini-caramelized-onion-sauce/), I threw some of those on top, too.
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I really like this recipe a lot. Sometimes I add dried cranberries and walnuts.
Chickpea Tuno Salad
James Rohrbacher
Serves: 5
Ingredients:
3 cups cooked chickpeas or 2 (15 ounce) cans no-salt-added or low sodium chickpeas, drained
1 cup raw almonds
2 tablespoons lemon juice, or more to taste
1 teaspoon kelp granules
1 (12.3 ounce) package firm lite silken tofu
3 tablespoons white wine or champagne vinegar
1/2 teaspoon dry mustard powder
2 tablespoons nutritional yeast
3 teaspoons Dijon mustard
2 medium celery stalks, diced
4 green onions, minced
1/3 cup red bell pepper,minced
3/4 cup frozen peas, thawed
freshly ground black pepper
Instructions:
In a food processor, pulse the chickpeas and almonds until coarsely chopped. Add the lemon juice and kelp powder and pulse a few more times. Transfer to a large mixing bowl.
Place the tofu, vinegar, dry mustard, nutritional yeast and mustard in a high-powered blender and blend until very smooth. Add to the mixing bowl with the chickpea mixture, along with the celery, green onions, red pepper, peas and black pepper. Mix thoroughly.
Cover and refrigerate for at least 30 minutes to let the flavors mingle before serving.
Per Serving:
CALORIES 350; PROTEIN 19g; CARBOHYDRATES 34g; TOTAL FAT 16.9g; SATURATED FAT 1.5g; SODIUM 93mg; FIBER 10.8g; BETA-CAROTENE 450ug; VITAMIN C 19mg; CALCIUM 138mg; IRON 4.4mg; FOLATE 179ug; MAGNESIUM 135mg; ZINC 3.1mg; SELENIUM 5.5ug
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This one is from my friend, Atari. I really like the way it turned out! After making it once, we doubled it.
My variations are in brackets.
Atari's Chili
Serves approx. 5 to 6
Ingredients:
3/4 C dry kidney beans
3/4 C dry pinto beans
3/4 C dry garbanzo beans
3/4 C dry black beans
You can substitute 2 cans of each kind of beans if you don't want to start dry. Drain and rinse.
1 Large Onion, diced
2 Green peppers, diced
1 Tbsp oil (recipe call for 4, I used refined coconut oil)
1 large can of crushed tomatoes (did it with 2 regular cans diced tomatoes in green chilies and liked it better)
2 Tbsp chili powder (Penzy's has a nice one, any good quality one you like should work)
1 Tbsp ground cumin
1 Tsp powdered garlic
salt to taste
1 chipotle chili with adobo sauce (opt., my addition for a bit of zip)
If starting with dry beans, soak in water overnight and drain. If starting with canned, rinse and drain the beans well. (If using a pressure cooker, soak dry beans overnight and cook according to your pressure cooker guidelines, then only added the beans for the last 30 minutes, see last paragraph) Place beans in a large pot with a lid and bring to a simmer. We want the beans to soften a little before we add the salt and tomatoes, otherwise they will never get soft.
In another pot, fry the onions in the oil at medium heat until they're starting to turn brown ( <- important to brown) Do not burn them! Add the diced green peppers and cook until they're soft. Reduce the heat a little and then add the spices. This is why it's important to use oil. You want to dry the chili and cumin so that they start to turn fragrant. This takes about 30-60 seconds or so. The cumin should start to smell like toasted nuts. Add just a little water, enough to halt the frying and simmer the mixture. Let simmer for about a minute, then add the tomato sauce or diced tomatoes. Reduce the heat to a low simmer and allow to cook for about 2 hours.
Keep an eye on the tomato mix, stirring occasionally. If starting with dry beans, they will need to cook for about 2 hours on a medium simmer. Canned beans only need about an hour. The tomato mix needs to cook for about 2 hours to cook off the "green" taste of the peppers and allow the onion to impart a sweet taste. After 2 hours, combine the beans and sauce and let simmer for another 30 minutes. Taste and add salt if necessary, then let simmer for another 30 minutes. (after about 2 to 2.5 hours, I added the beans then let simmer for 30 minutes since my beans were pressure cooked.)0 -
Roasted Garlic Shortcut - Pressure cooker then quick broil
These directions worked for my Instant Pot. Other cookers may vary a little in how much water and how long. I did 4 heads of garlic at once.
Ingredients
heads of garlic
small amount of oil
Place one cup of water in pressure cooker and put steamer basket inside. Cut off the tips of the cloves, still attached to the head of garlic (maybe the top 1/4 or less) Save tips for recipes where you want fresh garlic. Place heads of garlic in steamer basket and cook on high pressure for 6 to 8 minutes. (8 was right for mine). After 8 minutes I used the fast release method.
Turn oven to broil. Remove garlic heads from cooker carefully and transfer to a baking sheet lined with parchment paper. Brush exposed garlic tops with oil. I used a pastry brush and didn't need much at all. Broil for 5 minutes, keeping an eye on them just in case.
Store in the fridge and use throughout week when a recipe calls for garlic. Nice mild flavor in dressings. Garlic squishes out of casing easily.
Possibly everyone already knows how to do this, but I didn't so I thought I'd post it!
Here's how mine turned out:
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Crispy Mushroom Fries
www.drfuhrman.com
Serves: 2
Ingredients:
1/2 cup raw almonds, toasted
1 tablespoon corn meal
1 tablespoon nutritional yeast
2 teaspoons chia seeds
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
2 large portobello mushrooms, gills removed and sliced 1/4 inch thick
1/2 cup chickpea flour
1 cup no-salt-added or low sodium vegetable broth
Instructions:
Preheat oven to 425 degrees F.
Place almonds in a food processor and pulse until chopped to the consistency of coarse bread crumbs. Remove from food processor and in a shallow bowl, combine with corn meal, nutritional yeast, chia seeds, onion powder, garlic powder and pepper.
Dredge portobello slices in chickpea flour, dip them in the vegetable broth and then into the almond mixture.
Place on a lightly greased baking sheet and bake for 10 minutes, turn and bake an additional 5-10 minutes, until golden brown.
Note: If desired, serve with no-salt-added or low sodium marinara sauce for dipping.
Per Serving:
CALORIES 287; PROTEIN 15g; CARBOHYDRATES 27g; TOTAL FAT 14.6g; SATURATED FAT 1.2g; SODIUM 28mg; FIBER 8.7g; BETA-CAROTENE 10ug; CALCIUM 104mg; IRON 2.8mg; FOLATE 137ug; MAGNESIUM 122mg; ZINC 2.8mg; SELENIUM 20.7ug0 -
Mediterranean Burgers
Ingredients:
1 large sweet potato, baked whole (approximately 1 cup once cooked)
1/2 cup chickpeas, cooked and coarsely mashed
1/4 cup kalamata olives, sliced
1/4 cup roasted red bell peppers, diced
2 cloves garlic, minced
3 tbsp red onion, finely minced
3 tbsp fresh parsley, finely chopped
1/4 cup dry rolled oats, ground into meal
1 tbsp onion powder
1/2 tsp cumin powder
1/8 tsp cayenne, or to taste
1/4 tsp freshly ground black pepper
3/4 tsp salt (optional)
Suggested toppings: pickles, hummus, pickled onions, and/or sweet chili sauce.
Directions:
First, gather and prepare all your ingredients and lay them out neatly.
Once your sweet potatoes are baked whole and cooled, peel the skin off and set aside.
(Note: Be sure you do not steam or boil the sweet potatoes since they will retain too much water, making the burger batter quite wet.)
To prepare the burger mixture: In a mixing bowl, toss together all ingredients except the oats, pressing the potato until the mixture begins to bind. If the mixture is a bit too moist, add some of the rolled oats — they will help to absorb a bit of the excess moisture. You will likely need all of the oats, but not necessarily, so just add them a bit at a time until the burger holds together slightly when gently squeezed in your hand.
To bake the burgers, place them into a pre-heated 400°F (205°C) oven.
Form the mixture into burger size patties or into small sliders, and place on a nonstick baking sheet.
Bake for 20 minutes, flip, and continue baking for an additional 5 to 8 minutes, or until both sides are golden.
Serve on whole-wheat buns (or slider buns), in pitas or wraps, or bun-less.
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Servings: 4 burgers or 8 sliders
Nutrition per serving:
Calories120
Fat1.5g
Saturated Fat0g
Cholesterol0mg
Sodium720mg
Carbohydrates21g
Fiber3g
Sugars2g
Protein 4g
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.0 -
Average Rating: ★★★★4.36 stars☆
Rated By: 14 members
Rate It: ☆☆☆☆☆
(click a star to rate this recipe)
Chocolaty Brownies
Victoria Johnston
Serves: 9
Ingredients:
For the Brownies:
1/2 cup natural cocoa powder
1/2 cup almond or chestnut flour
1 3/4 cups mashed cooked sweet potato
1/2 teaspoon cinnamon
1 teaspoon alcohol-free vanilla flavor
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2/3 cup roughly chopped walnuts
1 tablespoon ground flax, hemp or chia seeds
3 tablespoons soy, hemp or almond milk
For the Frosting:
6 regular or 3 Medjool dates, pitted
2 tablespoons tahini
2 tablespoons natural cocoa powder
4-5 tablespoons water to thin icing
Instructions:
For the Brownie:
Preheat oven to 350 degrees F.
Mix the cocoa powder and flour together and then mix into the mashed sweet potato. Stir in cinnamon, vanilla, baking soda, baking powder, walnuts, seeds and non-dairy milk. Press dough into a lightly-oiled
9" x 9" baking dish and bake for 30 minutes. The brownies will firm up after they have cooled.
For the Frosting:
Using a food processor, process dates until they form a paste, then add remaining ingredients. Spread on brownies after they have cooled.
Cut into squares.
Makes 9 brownies.
Per Serving:
CALORIES 199; PROTEIN 6g; CARBOHYDRATES 25g; TOTAL FAT 11.2g; SATURATED FAT 1.5g; SODIUM 95mg; FIBER 6g; BETA-CAROTENE 6032ug; VITAMIN C 8mg; CALCIUM 84mg; IRON 2mg; FOLATE 23ug; MAGNESIUM 81mg; ZINC 1.2mg; SELENIUM 2ug0 -
Mihana previously recommended oh she glows- red lentil soup, really good. Thanks for introducing me to OSG, I ended up buying her book and she has this other soup which is soo good. It doesn't look pretty but the taste is yummy.
I found it on a different website http://thehappyfoodie.co.uk/recipes/indian-lentil-cauliflower-soup0 -
Ginger Miso Stir Fry
Serves 2
http://kblog.lunchboxbunch.com/2015/12/ginger-miso-stir-fry-vegan-fast-food.html
Comes together fast and tastes good! I made the brown rice ahead of time.
Ingredients
1-2 cups broccoli florets
8 oz firm tofu (I used a whole package instead)
1 tangerine, peeled and sliced (pits out)
1 cup brown rice, cooked
1 tsp oil or water
1 Tbsp tamari, low sodium optional
1 Tbsp miso paste
1/2 tsp grated ginger
1 Tbsp maple syrup
Heat skillet, add water or oil, then add broccoli. Saute 2 or so minutes. Add all other ingredients except for the rice. Mix together. Let tofu brown. Add rice and combine. Once rice is hot, you're done.
The only change I might make in the future if I think of it, is to marinate the tofu in a bit of tamari, ginger and miso first. Then brown the tofu in a separate pan and add it at the end. No big deal either way but my tofu didn't brown as much as I wanted when mixed with everything.
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Tahini Caramelized Onions
I use 3 lbs of caramelized onions, then double the sauce. 1/3 of a cup heated on a salad is yum! Good with simple lentils and rice too. Almost anything.
For caramelized onions, I slice the onions thinly in half rings (use food processor if you have one!), then split the onions into 2 large pans and use 1 tsp of coconut oil per pan to caramelize. A bit labor intensive as you turn the heat up quite high and stir frequently for 30 to 45 minutes until they are nicely caramelized but not burnt.
I don't love having to stand at the stove for that long, so I looked up a recipe for slow cooker onions. It uses 3 Tbsp of oil but I would try with less. Haven't tried it yet, so if you do, let me know how it turns out!
http://www.thekitchn.com/how-to-caramelize-onions-in-the-slow-cooker-cooking-lessons-from-the-kitchn-193413
Tahini Caramelized Onion Sauce
3 lbs onions with double recipe of sauce makes about 4 cups of onions
Ingredients for Single Recipe
2 tbsp tahini
2 tbsp lemon juice
1 tbsp water
2 tsp olive oil I omitted this from sauce and turned out great
2 cups caramelized onions
Instructions
In a small bowl, whisk together tahini, lemon juice and water until mixture thickens.
Whisk in additional water a tablespoon at a time until mixture reaches desired consistency.
Stir in caramelized onions to taste.
original post http://hellyeahitsvegan.com/tahini-caramelized-onion-sauce/0 -
Baked Falafel
http://pinchofyum.com/simple-6-ingredient-baked-falafel
serves: 9-12 falafel patties
INGREDIENTS
2 cups cooked lentils
1 huge handful (a cup or so) fresh cilantro leaves and stems
1 huge handful (a cup or so) fresh parsley leaves and stems
half a jalapeño (if you like spicy - leave ribs and seeds!)
1½ tablespoons olive oil - i omitted, no problems
1-2 cloves garlic
a squeeze of lemon juice
1 teaspoon salt
1-2 tablespoons all purpose flour (I used garbanzo bean/chick pea flour)
INSTRUCTIONS
Preheat the oven to 350 degrees. Pulse all ingredients except flour in a food processor until combined. The mixture should form semi-dry crumbles that stick together when you press them.
Stir in the flour - just one tablespoon at a time, until it's just dry enough to handle. Form into 9 patties and bake for 18 minutes. Remove from oven and use in salads, sandwiches, bowls, etc. Refrigerate for a few days or freeze.
I served mine in Winter Bliss Bowls
http://pinchofyum.com/the-ultimate-winter-bliss-bowls
serves: 4 bliss bowls
INGREDIENTS
For the Roasted Veggies
5-7 carrots
1 head cauliflower
2 tablespoons olive oil
4 teaspoons cumin
salt and pepper to taste
For the Bliss Bowls
8-10 pieces of Simple 5 Ingredient Baked Falafel
2-3 cups spinach
1-2 cups chopped red cabbage
1 jalapeño, cut into slices
¼ cup crushed pistachios
tahini, lemon juice and honey for drizzling (instead of honey can use rice syrup, maple syrup or omit entirely)
(I whisked together 2 Tbsp Tahini, 2 Tbsp of lemon juice, and 1 Tbsp maple syrup for drizzle)
INSTRUCTIONS
Falafel: Make falafel above. Takes about 30 minutes. can make ahead.
Roasted Veggies: Preheat the oven to 400 degrees. Peel the carrots and cut into thin strips and place on a roasting pan. Chop the cauliflower into small florets and place on a separate roasting pan. Drizzle each pan with oil and sprinkle each pan with cumin, salt, and pepper. Toss around on the pan to combine. Bake for 20-30 minutes - stir occasionally, but not too often otherwise you'll disrupt the browning process. To get more browning, bake for an additional 10-15 minutes. When the veggies are done, remove from oven and set aside to cool.
Bliss Bowl Assembly: Assemble spinach, red cabbage, falafel, carrots, and roasted cauliflower in the bowls. Top with jalapeño and pistachios. Drizzle with tahini, lemon juice, honey, olive oil, and salt and pepper as needed.0 -
I'm putting together this seasoning for a bean taco salad tonight and realized I probably haven't talked about it before. A nice way to skip the prepackaged taco mixes with junk in them and control your own salt.
I add it to the beans (or tofu, whatever I'm heating up). Start with half the yield per can/ 1.5 cups of beans and add more to taste.
Bill Echols Taco Seasoning (AllRecipes.com)
Ingredients
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika (I used smoked)
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
I also add in 1/8 to 1/4 tsp chipotle chili powder0
