Recipes

 

Ok, We all know how delicious hollandaise sauce is. I’ve had a few failed attempts at a plant based hollandaise sauce until I realized  “black salt” is a MUST HAVE!! Black salt is an Indian spice that has a sulfur taste / smell… And let me tell you a  little bit goes a long way.  It is the key to any egg like plant based dish.

 

Vegan Hollandaise

Recipe:

In a double boiler place vegan mayo, aquafaba, butter and dijon mustard. Whisk until you get a smooth consistency. Add black salt, pepper and vinegar. Continue to whisk until all the lumps are gone and everything is melted. Let sit 2-3 minutes to thicken up. Add to your favorite breakfast meal.

 

• 1/2 cup vegan mayo
• 2 tablespoons vegan butter
• 3 tablespoon aquafaba or canola oil
• 1 teaspoon dijon mustard
• 1 teaspoon turmeric (for color)
• 1  teaspoon black salt  (use more or less if you want a more eggy taste)
• 1 teaspoon black pepper
• splash of vinegar (optional)

 

 

 

 

 

 

 

After learning about my gluten allergy I’ve tried every kind of gluten free flour under the sun. Pancakes were always a staple in my life. Ive been obsessed with making cornbread muffins And thought I would experiment. Well nothing short of a success! Here we have it. Think the delicious texture of cornbread in a sweet or savory fluffy pancake.

 

Recipe:

Place dry ingredients to bowl and whisk.  Slowly add in the melted butter, milk, baking powder And aquafaba. Continue to whisk until you have the perfect batter texture. Let sit 5 minutes for the flour to puff from the baking powder. Place some vegan buttery spread in a frying pan. Fry 2-3 minutes on each side and flip. Drizzle with your favorite syrup or fruit topping.

 

Ingredients :

• 1 cup yellow corn meal
• 1/2 cup gluten flour blend. (I use pillsbury)
• 1½ tablespoons baking powder
• 3 tablespoons melted vegan butter or coconut oil
• 3 tablespoons aquafaba (chickpea brine) or unsweetened applesauce
• 1 1/4 cup non dairy milk. ( I use almond coconut blend)
• 2 tablespoons pure cane sugar or maple syrup or whatever sugar sweetener you prefer
• pinch of salt
• Vegan buttery spread for frying

 

Banana cream cheese goodness

 

Recipe:

Add all ingredients to a sauce pan with low heat. The mixture will begin to soften.  Slowly mash the mixture to make a chunky texture. Place mixture in between each pancake for extra creamy deliciousness.

Ingredients:

• 1/2 cup vegan cream cheese
• 2 bananas
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon vanilla
• 1 1/2 teaspoon cane sugar or whatever sweetener you prefer

 

 

 

 

 

 

 

Cranberry apple lentil loaf 

 

Recipe:

Lightly blend cooked lentils and cooked veggies in a food processor to achieve the texture you would like. I like my veggies a bit crunchier than normal.

Once everything is blended, place contents in a mixing bowl. Add seasonings, egg replacement, shredded carrot and apple, corn meal and almond flour. Bake at 375 for 30 minutes (25 minutes for a convection oven). While your loaf is baking, add sauce ingredients to a sauce pan and cook on low-med heat until you get a nice thick consistency. Take your loaf out of the oven, spread the sauce over top and cook another 10-15 minutes.  Let cool and serve.

 

Ingredients

• 1 cup cooked lentils
• 1 cup cooked mirapoix (sautéed onions, celery, carrot)
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp cumin
• 1/4 tsp cayenee pepper
• 1/4 tablespoon ground ginger
• 1/4 tsp cinnamon
• 1 tsp oregano
• 1/4 tsp celery salt
• 1/4 tsp baking powder
• 1/2 cup ground cornmeal
• 1/2 cup ground almond meal
• 1 cup dried cranberries
• 1 egg replacer I use aquafaba or you can use apple sauce or chia egg
• 1/2 cup shredded carrot
• 1/2 cup shredded apple

BBQ balsamic glaze

• 1/2 cup bbq sauce
• 1tsp honey or maple syrup
• 2 tablespoons balsamic vinegar
• 1 tablespoon apple sauce or apple juice

 Corn cake muffins with veggies & a maple strawberry sriracha compote

 

 

Corn Cake Muffins

Ingredients

• 1/2 cup cornmeal
• 1/2 cup brown rice flower
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp sea salt
• 1 tsp hot sauce
• 1/2 tsp cumin
• 1 cup water
• 3 tbsp aquafaba (liquid chickpea juice) or 1 egg substitute (you can omit if you do not have either, but may result in a dry constancy)
• 2 tbsp (unflavored) almond, soy or rice milk
• 2 tsp baking powder
• 1 cup sautéed veggies ( I used diced onion, corn, red pepper & zucchini )
• Optional: chives, scallions or any fresh herbs you like

 

Recipe:

Preheat oven to 350 F. While the oven is preheating, sauté the diced veggies. In a mixing bowl add the dry ingredients . Mix around evenly while slowly adding water, egg substitute & seasonings. You should have a pancake like batter. Add your sautéed veggies to the batter. Once everything is mixed they are ready for the oven.  Line a muffin pan with nonstick spray and begin to distribute the mixture evenly. Cook for 20-30 minutes or until the tops look nice and golden (not burned!).

 

 

 

Maple Strawberry Sriracha Compote

You can manipulate this recipe with strawberry preserves, Sriracha, salt & maple syrup / honey. I had frozen strawberries on hand so I made it from scratch.

 

Ingredients

• 1 cup frozen strawberries
• 1 tbsp Sriracha (add more or less depending on your level of spice)
• pinch of salt
• 1/4 cup maple syrup
• 1 tbsp brown sugar

 

Recipe :

Add all ingredients in a saucepan and cook on med-low. Once the strawberries are cooked through you will have jelly syrup like texture. Drain the strawberry liquid and add the strawberries to blender.If you do not have a blender you can always use a potato masher and some elbow grease.  Boom shaka laka. Delicious strawberry compote!

 

 

 

 

 

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!