Month: September 2016

Mashed Chickpea Recipe:

Open and drain the chickpeas and place in a blender or food processor (you can even use a fork if you don’t have either). Mash in the wing sauce, veggies & seasonings. I like to pulse the blender to get a lumpy texture. If you blend on high, you will get hummus.  Once blended to the texture you like, place on just about anything and enjoy. Great on salads, crackers or even stuffed in an avocado! If you’re looking for that extra crunch element you can always *bake chickpeas and toss in with the mash!

Ingredients:

• 1 can chickpeas
• 2 tbsp wing sauce (or you can substitute your own)
• 1 celery stalk diced
• 1 small onion diced
• 1/4 cup shredded carrot
• 1 tsp garlic powder
• 1 tsp onion powder
• salt & pepper to taste

 

*Baked chickpeas

Recipe: Drain chickpeas and place on a baking sheet lined with parchment paper (or oil) Bake for 20-30 minutes @350 F (or until you get the crunchy texture you like). Add wing sauce and seasonings. Serve!

Ingredients:

• One can chickpea
• 2 tablespoons wing sauce
• 1 tsp onion powder
• 1 tsp garlic powder

 

 

 

 

Recipe:

Super simple. Cut zucchini lengthwise and hollow out some of the flesh to make a trench for the veggies. Add seasonings and lightly sauté some veggies. Place veggies in trench and  Bake 20 mins at 375 F.

Ingredients

• 1 handful caramelized onions
• 2 handfuls cherry tomatoes
• 1 handful mushrooms
• 1 handful kale
• 2 handfuls fresh basil
• seasoning – mix equal parts (about 1 tsp) of garlic powder, onion powder, salt, pepper

 

 

A take on a Naruto sushi roll. These tasty little snacks make the perfect appetizer. All you need is a vegetable peeler. I peel the vegetables lengthwise rotating the vegetable to get the longest thickest shreds. Once i have about 4 shreds -whether its cucumber, zucchini or carrot – I lay them lengthwise on a cutting board overlapping each shred with just a bit of the next shred to create more surface area for the ingredients. Once I line them up, I fill with hummus & sunflower seeds, beets, carrots and sprouts (or anything you would like!). Perfect little appetizer.
*I highly recommend hummus as it helps to hold everything together.

Recipe:

In a large skillet, sauté peppers & onions until the onions are translucent. Once translucent, add zucchini, mushrooms and garlic. Place lid on the skillet and let simmer on low heat. In the meantime, grab a large bowl and add all dry ingredients and the Red Hot. Once you get a pancake like batter you now have the proper consistency. Add kale / spinach to the sautéed veggies and cover 1- 2 minutes. once the kale has slightly cooked you may now add this to the pancake-like mixture. Mix the veggies around, coating them in the batter. For a clean release after baking, pour the batter coated veggies in a greased casserole dish, muffin pan or whatever you would like to bake these babies in. You could always use parchment paper too! Bake for 40 minutes at  375 F or until top starts to brown. Let cool & serve!

Ingredients

• 1 1/2 cups chickpea flour
• 1/4 cup Red Hot (or whatever hot sauce you prefer)
• 1 tbsp cumin
• 1 tbsp onion powder
• 1 large yellow onion diced
• 1 zucchini diced
• 2 cloves of garlic
• 1 cup kale or spinach
• 1 cup mushrooms
• 1 cup peppers
• salt & pepper to taste

 

Collard green wraps done right. Every veg restaurant I’ve been to usually has some sort of gluten free or collard wrap. I’ve asked for the collard wrap multiply times at many restaurants, and what I always get is a raw, bitter collard leaf which distracts from the delicious goodies stuffed inside. I usually end up tossing the leaf, And  eating the stuffing. I managed find the perfect solution that’s still just as healthy, but removes the bitterness.

 

What you will need

• Collard green (whole leaf)
• 1 deep skillet filled half way with water
• 1 tablespoon white vinegar
• 1 large bowl with ice water

 

Recipe:

Try to find larger collard leaves. Obviously the bigger the leaf , the easier to roll. Take the collard wrap and cut off the giant stem. Trim some of the spine to give it more flexibility. In a deep skillet bring water & vinegar to boil. Place leaf in boiling skillet for 30 seconds. Rotate sides with tongs and let sit for another 30 seconds. Once leaf is cooked, transfer it to a bowl of water and ice to stop the cooking (a.k.a blanching). By blanching the leaf, you still get that crunch but without the bitterness.Pat dry and add your favorite sandwich ingredients. Roll like a burrito and serve!

 

Basil Tofu Ricotta

1 lb tofu drained and pressed (to press tofu wrap in dish towel and place something heavy on it like a phonebook. Let sit for 1-2 hours)

1 garlic clove (minced)

2 teaspoon olive oil

2 teaspoon lemon juice

1 tsp onion powder

1 handful fresh basil

1 tablespoon diced onion

1/4 tsp celery salt or 1 tablespoon diced celery

2 tablespoons nutritional yeast

salt / pepper

 

 

Place towel around tofu and something heavy on top to drain all the water. Let the tofu drain 1-2 hours. Pat dry. Add tofu & ingredients to blender / food processor. For best result refrigerate one hour.

 

Zucchini cannelloni

Peel zucchini length wise with a carrot peeler. Lay strips of zucchini and stuff with sautéed veggies & ricotta. Roll strips to mock cannelloni. Bake 15-20 mins 375 F. Add marinara to taste!

 

 

 

 

 

Vegan GF Satay Recipe

Add peanut butter & coconut milk to a sauce pan on low heat. Once peanut butter has melted stir in the rest of the ingredients. If you like your dish savory you can always add more tamari (soy sauce) and if you like it sweeter you can add more maple syrup.

Ingredients

1 cup peanut butter (crunchy is my fav, But you can use creamy)

2 tablespoon tamari or brags (soy sauce)

1 cup coconut milk (can)

1/2 tablespoon lemon juice

1 clove garlic (minced)

1/2 tablespoon dried ginger or 1 small piece of fresh ginger minced

1/2 tablespoon vinegar (optional)

1 tablespoon maple syrup or  honey (optional)

1 stalk green onion (optional)

 

 

 

Pour sauce on Sautéed, roasted, grilled, Or steamed veggies. Add fresh herbs cilantro and or basil.

 

 

 

After I eat a salad, I like being full.  Call me crazy, but a bowl of greens and veggies should never leave you yearning for more. Here is one of my solutions.

 

Easy Rainbow salad

1/2 cup of shredded pickled cabbage

1/2 cup shredded carrot

1 celery stalk

1 handful asian bean sprouts

1 handful pepitas

1 handful sunflower seeds

1 heaping scoop guacamole

 

 

That’s right. Cream. Vegan-style. With a velvety texture and deep flavors, this ‘cream’ sauce will make you melt. I like to put it on zucchini noodles, steamed greens…and literally everything else. Soy Free as well!

 

Wrap potato in foil and bake in oven at 375 F . While potato is baking fill a sauce pan with veggie broth and bring to boil. Bring to broth to low and let simmer. Dice the yellow onion and sauté it in a frying pan. Once the onion is translucent you may now add it to you vegetable broth. Add veganaise, daiya, butter, garlic,  and seasonings. Keep mixture on low heat.  After 20 minutes (or when potato is cooked through) you may remove potato from oven. Once cooled scoop out the flesh, And add it to you mixture. Let simmer until you get the consistency you want. You now should have a creamy cheese like sauce! I like to add crushed red pepper for a flare if you enjoy spicy! I’ll even take this and add it to marinara to make a mock vodka sauce.

 

 

 

 

Ingredients

1 vegetable bouillon cube or 2 cups store bought vegetable broth

1 large white potato (peeled)

2 cups water

2 tablespoons vegan mayo

1 heaping tablespoon vegan butter

1 medium sized yellow cooking onion (diced)

1/2 cup daiya mozzarella shreds

1 /2 tablespoon onion powder

1 clove garlic

salt / pepper to taste