Tofu Dressing

I love this salad dressing. Works great as a dip with fried tofu too.

1 tbsp. peanut butter
3 tbsp. balsamic vinegar
1 tbsp. lemon juice
12oz soft tofu
3 tbsp. maple syrup
2 cloves garlic
1 tbsp. Dijon mustard
Blend well. I added some tamari and a bit of soy milk to thin it out.

Peanut Butter Balls

 



 

You can never go wrong mixing chocolate and peanut butter!!

From "Oh She Glows"

Ingredients:

• 1 cup 100% natural peanut butter (smooth or crunchy)
• 3.5-4 tablespoons pure maple syrup, to taste
• 2 tablespoons coconut flour
• 1/4 tsp fine grain sea salt, to taste
• 6 tablespoons gluten-free rice crisp cereal
• 3/4 cup dark chocolate chips
• 1/2 tablespoon coconut oil

Directions:

1. Stir the jar of peanut butter well before using. In a large bowl, mix together the peanut butter and maple syrup vigorously, for 30-60 seconds, until it thickens up. It will go from runny to thick during this time.
2. Stir in the coconut flour until combined (if your PB is dry, you might be able to skip this step or only use half). We're looking for a texture that isn't too sticky, but not too dry either. Let it sit for a couple minutes to firm up as the coconut flour will continue to absorb moisture with time. Add a touch more coconut flour if necessary. Or if it's too dry, add a touch more syrup.
3. Add salt to taste and stir in the cereal.
4. Shape into small balls (I made about 17).
5. In a small pot, add the chocolate chips and coconut oil and heat over low heat, stirring frequently. Once half the chips have melted, remove from heat and stir until completely smooth.
6. With a fork, dip the balls into the melted chocolate. Tap off excess chocolate on the side of the pot and place the ball on a plate or cutting board lined with parchment. Repeat for the rest. Save any leftover melted chocolate for later.
7. Place balls in the freezer for around 6-8 minutes until mostly firm.
8. Dip a fork into the leftover melted chocolate and drizzle it on top of the balls to create a "sophisticated" design like the baking diva you are.

ASIAN TOFU

This recipe is SO GOOD!!!

• 1¾ pounds firm organic tofu
• 1 tablespoon extra virgin olive oil
• cornstarch to dust the tofu
• 3 tbsp vegan butter
• 3 tbsp vegetable broth
• 12 small shallots (12 ounces) thinly sliced
• 1 tsp crushed red pepper
• 1 garlic clove, crushed
• 3 tbsp chopped fresh ginger
• 6 tbsp soy sauce (you can combine sweet & light or just go for the traditional)
• 1/2 tsp sesame oil
• 2 tbsp maple syrup
• Fresh ground black pepper
• green onion, sliced

Instructions

1. Heat the olive oil in a large non-stick pan. Cut the tofu into large cubes, about 1 x 1 inch. Toss them in some cornstarch and shake off excess, then add to the hot oil. Saute them in batches until they are golden all over and have a thin crust. As they are cooked, transfer them onto paper towels.
2. Remove the oil from pan and melt the butter and 3 tablespoons vegetable broth. Add the shallots, chiles, garlic and ginger. Saute on low to medium heat for about 10 minutes, stirring occasionally until the ingredients are soft. Next, add the soy sauce, sesame oil, syrup and fresh ground black pepper and stir.
3. Add the tofu to warm it up in the sauce for about a minute. Finally, stir in the green onions.
4. I served it with rice noodles and stir fried veggys.

Dinner - tofu, rice and yum

This has to be the best tofu I have had. Marinade it the night before. I got this recipe from Fitness Blender WOW and thanks.

6 oz tofu
1/2 cup sliced onions
1 tbsp. olive oil
1/2 tbsp. minced garlic
1 tbsp. lemon juice and lemon zest

Marinade the tofu (cut in cubes) in this mixture over night.

1 cup cooked rice
1 cup steamed broccoli
salt and pepper to taste

Sauté tofu when a bit brown add rice. Cook for a little while then add the steamed broccoli. Add a little  tamari if you want for an extra flavour boost. Yum Yum

Spanakopitas

Oh so very good! and really easy to put together.

lots of chopped fresh spinach
1 Tbsp olive oil
2 onions, chopped
1 bunch green onions, finely chopped
1/4 cup chopped fresh parsley
2-3 heaping Tbsp. nutritional yeast
salt and pepper for taste
1/2 pound tofu crumbled, plus 1 Tbsp miso paste
1/2 pound phyllo pastry
1/4 cup olive oil

Heat 1 Tbsp olive oil, and saute the onions and scallions. Add spinach and parsley, and cook for five minutes, stirring constantly. Remove from heat, stir in tofu. Add nutritional yeast, salt and pepper to your taste (this is the filling, so just see how you want it to taste).
Cut phyllo into long strips, about 3 1/2″ by 12″–basically cut the sheets in thirds and stack the strips into a single pile. Keep the extra phyllo covered with wax paper and a damp towel, as it dries out unbelievably fast!! Peel off two strips and lay them down together and cover up the extra phyllo.  Brush a layer of olive oil on the first strip. Put a spoonful of the spinach mixture in one corner, and fold it in triangle folds (like you fold a flag) until it is closed. Brush the last corner with olive oil to close it up.

Put triangles on a sheet brushed with oil, and brush the tops very lightly with olive oil. Bake at 350 until golden, about 20 minutes. Serve hot or cold.

Mini Key Lime Pies

OH MY!!! So very good.

1/2 cup pitted dates
1/4 cup oats
1 tbsp. ground flaxseed
coconut oil, melted

1/2 cup raw cashews (soaked for 4 hours and then drained)
1/4 coconut milk
2 tbsp. coconut oil (melted)
3 limes (1/4 cup juice and 1 tsp zest)
1/4 cup maple syrup
pinch of salt

Line 5 muffins tins with paper liners.
In a processor blend dates until you are able to form a ball with it. Add in oats and flaxseed, pulse until combined Add coconut oil 1 tsp at a time if needed to make a stickier/wetter crust.
Distribute date crust mixture evenly among paper liners. Use clean fingers to press the mixture into each liner. Place in freezer to firm up while making filling.
Add all the ingredients to the processor and process until smooth. Add more maple syrup if needed.
Take muffin tins out of the freezer. Pour filling into each of the liners. Garnish with lime zest. Cover loosely with plastic wrap and place back in the freezer Freeze until solid.
Remove from the freezer for 10 minutes to thaw before serving.

Spinach Artichoke Quinoa Casserole

Found another great recipe site. Cookingquinoa.net  I had to make a few changes to make this dish vegan but WOW it sure turned out great.

Ingredients

• 2 'ener G' egg replacement
• 1 ¼  silken tofu
• ¾ cup veganaise
• 1 tablespoon Dijon mustard
• 1/8 – ¼ teaspoon cayenne pepper
• ½ teaspoon sea salt
• ¼ teaspoon fresh ground pepper
• 1 yellow onion, chopped fine
• 6 ounces chopped baby spinach
• 4 cloves garlic, minced
• 14.5 ounces water packed artichokes, chopped
• 4 cups cooked quinoa
• nutritional yeast

Instructions

1. Preheat oven to 350 degrees. Spray a 13 x 9 baking dish with olive oil.
2. In a blender, mix together the first 7 ingredients.
3. Spray a skillet with olive oil. Add onion and cook for 8 minutes. Add garlic and spinach and cook until spinach is wilted. Add artichokes and quinoa and cook for 5 minutes. Remove from heat and add to the tofu mixture. Stir well and transfer to the prepared baking dish. Sprinkle with nutritional yeast and cover with foil.
4. Bake for 30 minutes. Remove foil and bake for 30 minutes longer. Serve warm.

Beefless tips chow mein

I am in love with Gardein Products. I bought some Beefless Tips and looked on their website www.gardein.com for a recipe. I chose the chow mein. OH WOW I love it.

Prepare and wash all your veggys and then this recipe goes together quickly. It is so good. I used rice noodles instead of chow mein noodles.

ingredients

• 6 oz dry chow mein noodles ( or vegan option)
• 1 tsp sesame oil
• 1/3 cup veggie broth
• 1/4 tsp red chili flakes
• 1 tsp ginger, minced
• 1 Tbsp soy sauce
• 1 Tbsp rice wine
• 1/4 tsp pepper
• 2 Tbsp cooking oil, divided

• 1 pkg gardein beefless tips
• 2 cloves garlic, minced
• 1 carrot, sliced into matchsticks
• 1 cup snow peas, sliced in half
• 1 cup shitake mushrooms, thinly sliced
• 1 large bok choy, thinly sliced
• 2 green onions, sliced
• to taste sesame seeds (optional)
• to taste bean sprouts (optional)

preparation

In a large saucepan, cook chow mein noodles according to package directions. rain, toss with sesame oil; set aside.

In a small bowl, combine veggie broth chili flakes, ginger, soy sauce, rice wine, and pepper; set aside.

Heat wok or large skillet over medium-high heat. Add 1 Tbsp cooking oil, swirl to coat wok or pan, and add gardein beefless tips. Cook for 3 to 4 minutes on each side until well caramelized and crispy. Remove and set aside.

Add remaining 1 Tbsp oil and swirl to coat work or pan. Add garlic, carrots, snow peas, and shiitake mushrooms; cook 2 minutes, stirring often. Stir in bok choy and green onions; cook 1 minute. Add noodles, beefless tips, and soy sauce mixture; cook 1 minute. Garnish with sesame seeds and bean sprouts, if desired

Gardein Turk'y

 

Comfort food. Mashed potatoes, gravy and Gardein Turk'y Cutlet. This is soooo good. Thank you Gardein for making such amazing products!!!!!!

Breaded "shrimp"

These are great!!!  Love them!

10 medium shiitake mushroom tops, sliced in half (for a more shrimp look, cut out a half moon middle)

 

For Beer Batter

1/2 c. gluten-free flour mix of choice

1/4 c. gluten-free beer (or soda water)

 

For Breading

3/4 c. breadcrumbs (I used gf panko but use whatever you got)

1/4 tsp. dried basil

1/4 tsp. dried thyme

1/4 tsp. dried oregano

1/4 tsp. salt

1 Tbsp. olive oil

Instructions

1.Preheat your oven to 425 degrees. Line your baking sheet with parchment paper.

2.In a shallow bowl, combine the flour and beer together and whisk until it makes almost like pancake batter. You can add more beer or flour by the tablespoon if needed to ensure you get the right consistency.

3.Place the bread crumbs, herbs, and oil in the other dish and mix together. The oil should give the crumbs a texture like wet sand.

4.Dip the mushrooms into the pancake-like coating. With a fork, transfer to the breading mixture and coat completely.

5.Place onto a baking sheet until all are completed.

6.Bake for 7-10 minutes until one side is nice and brown. Flip them over to bake the other side. (Welcome that heat bath!)

7.Bake another 7-10 minutes or until beautifully golden brown. Cooking times will vary from oven to oven.

8.Sprinkle with salt once out of the oven and while still piping hot.

 

Notes

Serve with lemon wedges and cocktail sauce for dipping.

Makes 20 "shrimp" pieces.

TACO BOWL

OH wow, I love this one!!!

• 1/2 cup uncooked white quinoa
• 1 avocado
• 1 cup cherry tomatoes
• 1 cup black beans
• 2 cups corn
• 1/3 cup cilantro
• 3 green onions

 

• 1/4 cup lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• 1/2 teaspoon paprika
• 1/2 teaspoon salt

Cook the quinoa. In a large pot, combine 1 part quinoa with 2 parts water. Bring to a boil, turn down the heat, and then allow to sumer until all the water is absorbed (about 20 minutes).

Dice the avocado. Halve the cherry tomatoes. Slice the green onions. Chop the cilantro. Prepare the corn (frozen works well). Drain the can of beans.

Prepare the lime taco seasoning.  To make, combine the juice of about 2 limes along with the listed spices in small bowl and whisk until incorporated.

Toss everything together. When the quinoa is perfectly fluffy, remove from the heat, transfer to a large mixing bowl, and gently drizzle in this lime taco seasoning. Then add all other ingredients and toss until evenly mixed.

Optional: Cashew Lime Sour Cream.

To make this, blend the juice of 1 lime, a few teaspoons of water, 1/4 cup soaked (and drained) cashews, and a pinch of salt until completely smooth. Drizzle over the top of each serving bowl to take this recipe to the next level.

Edamame Hummus

YUMMY another great recipe!!!

• 2 cups frozen edamame
• 2 garlic cloves
• 1-inch piece of ginger, peeled and coarsely chopped (About 1 Tbsp.)
• 2 limes, juiced
• 2 Tbsp. sesame tahini
• 1/4 cup cilantro
• 1/2 tsp. salt
• 1-2 Tbsp. of warm water, if needed
• -Baguette, sliced
• -Spring veggies (think shaved radishes, carrots, arugula, or baby greens tossed with olive oil)

Instructions

1. Cover edamame in a pot with water and boil for 4-5 minutes.
2. Meanwhile, place garlic and ginger in a food processor and pulse. Add lime, tahini, cilantro and salt. Puree until smooth. If extremely thick, take 2 Tbsp. of edamame cooking water and place in the food processor to thin.
3. Serve, spread atop a baguette, with fresh veggies of your choice on top.

Mexican Quinoa Bites

Another amazing recipe from Forks & Bean

1 shallot, chopped

1″ section of a fresh jalapeno, seeded and minced

1 c. cooked quinoa

1/2 c.grated zucchini

1/4 c. organic corn kernels

1/4 c. black beans

2 Tbsp. flour

1 ener g egg

2 tsp. soy milk

For the breading:

• 1 c. crushed gluten-free cereal or breadcrumbs
• 1/2 tsp. dried oregano
• 1/4 tsp. smoked paprika
• 1/4 tsp. salt
• dash of cayenne pepper

DIRECTIONS

1. Heat 1 Tbsp. olive oil in a medium skillet and sauté the shallot and jalapeno until translucent. Remove from heat.
2. Combine all of the ingredients together for the quinoa bites in a medium bowl. In a shallow bowl, whisk the breading ingredients until combined.
3. Form into balls with hands and then dip into the shallow bowl to coat with the breadcrumb mix.
4. Place into skillet and cook on all sides until golden brown.
5. Allow to drain on a paper towel-lined plate and sprinkle salt to season immediately.
6. Serve with an Avocado Dipping Sauce (see below)  

Avocado Dipping Sauce Recipe
Makes 1/4 cup

• 1 small avocado
• juice of 1 lime
• 2 Tbsp. cilantro
• 1/2″ piece jalapeno
• 1/4 tsp. cumin powder
• liberal pinch of salt

1. In a high-speed blender combine everything together until smooth and not too thick. If this is still thick, add 1 teaspoon water at a time until desired dipping consistency.

MANGO TAHINI STIR FRY

Mango Tahini Sauce (Have all ingredients at room temperature)
1/3 cup water
1 large mango, peeled and cored (1 cup)
1 clove garlic, peeled
1 tbsp mined fresh ginger
1 tbsp tamari
1 tbsp. apple cider vinegar
1 tbsp well-stirred tahini
1 tbsp. sesame oil
2 tsp mellow white miso
pinch of chili flakes

 Stir Fry
1/2 tbsp. oil
 ¼ cup water
3 cups shredded red cabbage
2 cups sliced celery
2 medium sweet potatoes, cut into matchsticks
1 onion, thinly sliced
1 clove garlic, chopped
¼ cup chopped mint, for serving
1 tbsp black or white sesame seeds, for serving
4 cups cooked, hot rice

Directions:

Have hot brown rice waiting, as this goes rather quickly.

To make the sauce: Puree all ingredients until smooth and creamy. Transfer to a bowl, cover, and set aside, leaving at room temperature. 

To make the stir fry: In the largest, high-sided skillet you have,  heat oil over medium heat. Add all ingredients, stir to coat. Add water, cover and cook, stirring every so often for 10 to 15 minutes until the vegetables are soft. If the pan looks dry add a splash more water. Right before serving, you can stir in the mango sauce or add it to the top separately.

To serve: On warm bowl, add a bed of hot brown rice, top with the stir fry and drizzle as much of the mango tahini sauce as you like on top Garnish with a scattering of chopped mint, and sesame seeds. Serve hot.
 

Vegan Clam Chowder

Clams:
1/2 cup roughly chopped mushrooms of your choice
1/4 cup white wine
1/2 tsp celery seed
1 tsp vegan butter

Soup Base
1/2 medium onion, chopped
2 celery stalks, finely chopped
3 carrots, chopped
1/3 cup frozen corn
1 tsp thyme
3 tbsp. rice flour
1 medium potato, chopped into 1 inch cubes
3 cups veg broth
1/2 cup soy milk
1/4 cup parsley, chopped

Cream base
1 cup cauliflower, slightly steamed
3/4 cup soy milk
1 tbsp. vegan butter
1/4 tsp salt
1/4 tsp pepper

For the mushrooms
In a large saucepan, sauté the mushrooms with the butter over med high heat.
Add the wine and stir until completely absorbed
Stir in the celery seed. Remove from heat and place on plate.

Cream Sauce
Blend everything together with an immerse able blender.

Soup Base
Over med high heat, sauté the onions, celery, carrots, corn  and thyme together until the onions are translucent.
Add flour and mix til combined.
Add broth and milk. Bring to boil, stirring often.
Add potatoes and cream base. Allow to fully heat through (15 minutes)
Add the mushrooms and parsley and heat 3 minutes.
Season

Chia Chocolate Pudding Oh Yeah

There is 18% of your DRI of calcium in only 2tbsp of Chia seeds.
This is so delicious!! Yummy!

1 1/4 cup of non-dairy milk (soy, almond, coconut)
1/4 cup of chia seeds
3 tbsp. cocoa powder
dash of pink Himalayan Salt
1 tbsp. maple syrup

Add all the ingredients to a glass jar. Put the lid on and shake well. Refrigerate until thick, about 4 hours. Shaking occasionally.

Tacos

Thank you people who put these incredible recipes on line. This one is amazing!!!  I can't get over the mushroom mixture. Another WOW recipe.

 

Slaw

1. 2 Tablespoons White Wine Vinegar
2. 1 Tablespoon Sugar
3. 1 Tablespoon Vegetable Oil
4. 1/2 teaspoon Salt
5. 3 cups Coleslaw Mix

Teriyaki Sauce

1. 1/4 cup Brown Sugar (preferably dark brown sugar)
2. 1/4 cup Low-Sodium Soy Sauce
3. 1 clove Garlic, minced
4. 1/2 teaspoon Ginger Powder or fresh Ginger, minced
5. 1/4 teaspoon Sesame Oil (optional)

Tacos

1. 2 Large Portobella Caps
2. 3 cups chopped Kale
3. 1/2 cup shelled, cooked Edamame
4. 6 (6") Tortilla Shells, Flour, Gluten-Free, or Corn

For the Slaw

1. In a medium bowl, mix vinegar and sugar. Stir in oil and salt, then the coleslaw mix. Set aside until tacos are ready. Before serving, stir again.

For the Teriyaki Sauce

1. Combine all ingredients in a small bowl.

For the Tacos

1. Cut portobella caps in half and then in 1/4 inch strips.
2. Add the portobella, kale, and half of the teriyaki sauce to a pan over medium-high heat. Cook 7-8 minutes, stirring occasionally.
3. Taste the mixture and decide if you would prefer more teriyaki sauce. If so, add more, reserving any extras to serve on the side.
4. Cook the mixture an additional 2-3 minutes or until desired softness.
5. To assemble the tacos, add a layer of the portobella mixture, followed by slaw, and sprinkle with edamame.

 

 

Thai Yam YUM

OH JOY! The flavours are incredible. Yum. Next time I will use kale instead of broccoli.

1 yam

1 large head of broccoli, cut into bite-sized florets, steamed

1 cup cooked edamame beans

1/2 cup almond butter

1 cup coconut milk

1 clove garlic

1/2 tablespoon fresh ginger (about the same size as the 2 cloves garlic)

1 tablespoon tamari

1/2 tablespoon apple cider vinegar

1/2 tablespoon sugar

1/2 teaspoon crushed red pepper flakes

1 lime, juiced

1 bunch chives, chopped, for garnish

1/2 cup chopped peanuts, for garnish

Kosher salt

Freshly ground black pepper

 

Cook the yam, cube.

Blend the almond butter, milk, garlic, ginger, tamari, vinegar, sugar, red pepper flakes and lime juice. Blend until smooth.

Stack the yam then the broccoli, edamame and drizzle the sauce over. Garnish with salt, pepper, chives and nuts.

Enjoy

Cauliflower Alfredo

Another great recipe I found on line. This one comes from myveganp WOW it is great!!!

• 3 cups cauliflower (steam it)
• 1/4 cup nutritional yeast
• 1/4 cup soaked raw cashews
• 1 cup almond milk (plain unsweetened)
• 1 tsp salt
• 4 cloves minced garlic
• 1 medium onion (diced or sliced)
• 1 tablespoon canola oil
• ¼ cup vegetable broth
• 1/4 cup unsweetened applesauce
• 1 tsp apple cider vinegar
• ¼ cup water
• lots of fresh black pepper

Instructions

Fill medium sized pot with water, bring to boil.

1. Steam cauliflower and set aside. 

2. Saute onion and oil until onion is caramelized, soft/brown (7-10 minutes, stirring occasionally). Add minced garlic and cook another 1 minute.

3. Lower heat and add broth, applesauce, and vinegar. Stir well to combine and cook until reduced (about 3 minutes). Turn off heat and set aside.

4. Drain soaked cashews and put in blender or food processor. Add the nutritional yeast, almond milk, salt, water and cauliflower. Add the garlic/onion reduction last so it has cooled at least 5 minutes. Blend until smooth and creamy.

5. Cook noodles according to package instructions. Once cooked, drain and add sauce from blender. Serve immediately

PIZZA PANCAKES

 

 

Yummy. They were really good!

• 2 cups all purpose rice flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp dried oregano
• 2 tsp dried basil
• 1/4 tsp red pepper flakes
• 1/2 cup shredded daiya pepper jack  
• 1/4 cup vegan bacon bits
• 1 1/2 cups almond milk
• 1/4 cup vegetable oil
• pizza sauce for serving

Instructions

1. Preheat pan. In a large bowl, combine the flour, baking powder, baking soda, salt, oregano, basil, red pepper flakes, and and whisk until blended. Add the daiya and bacon bits and mix to coat with the flour mixture.
2. Add the almond milk and oil to the dry ingredients until just combined, taking care not to over mix.
3. Grease hot pan. Pour about 1/2 cup batter into the pan and cook 3 to 5 minutes, or until  are golden and cheese is melted. Repeat with the rest of the batter. Serve with warm marinara sauce.

Banana Pancakes - gluten free

These are so easy to make and they turn out perfect!  Next time I will add some chopped walnuts.

1/2 cup mashed bananas, 2 medium sized ones

1 cup rice flour

2 tsps baking powder

1 1/4 cups almond milk

1 tbsp maple syrup

pinch of salt

1 tbsp. coconut oil

- Whisk the milk, oil and sugar into the mashed bananas.
- Sift in the flour, salt and baking powder.
- Whisk to a smooth consistency. Set aside.
- Heat a frying pan until hot, drizzle in a little oil.
- Fry about a 14 cup of the dough until bubbles come to the surface and the bottom has turned golden.
- Turn and fry the other side til golden

CHEESE BALL

WOW! This tastes amazing. It comes from Cara of Fork & Beans. Can't wait to try more of her recipes.

 

 

 

 

Cranberry Walnut Vegan Cheese Ball

Author: Cara of Fork & Beans

Recipe type: Appetizer

Cuisine: Vegan, Vegetarian

Serves: 4

 

Ingredients

• 1 c. raw cashews, soaked 2+ hours, drained
• 2 Tbsp. coconut oil
• 1 Tbsp. white wine
• Juice of ½ lemon
• ¼ tsp. sea salt
• ⅓ c. dried cranberries, chopped
• ¾ c. walnuts, chopped
• 2 pieces of plastic wrap
• 1 bowl

Instructions

1. Place the cashews, coconut oil, wine, lemon juice and salt into a high-speed blender and begin to mix until smooth. Add 1 tablespoon of water at a time if it is too thick to blend. You shouldn’t need more than 2 Tbsp. of water most likely.
2. Add the cranberries and only ¼ c. of the walnuts to roughly blend for a couple of seconds.
3. Line a bowl with plastic wrap as pictured above and spoon the cheese sauce inside. Wrap the top up securely and place in the freezer for 1 hours until it begins to set.
4. Take the cheese out of the plastic wrap and in a shallow bowl place the remaining ½ c. chopped walnuts in and gently roll the cheese ball around until it is completely covered in walnuts. Wrap in a clean piece of plastic wrap, placing it back in the bowl and into the freezer for another hour.

Mmmm Fudgy Chocolate Cake with Pink Icing

This is incredible. The secret ingredient is beets. It is fudgy and moist and delicious.

 

 



 1 300g beet

1 cup rice flour

1 tsp baking powder

1/2 baking soda

1/2 cup cocoa powder

3/4 cup superfine sugar

1 cup non dairy milk

1 tsp apple cider vinegar

1/4 cup canola oil

2 tsp vanilla extract

 

Pre-heat oven to 400 degrees. Wash the beet and place it unpeeled on a baking tray and roast for 1 hour. Cool on rack. Peel the beet. Reserve 2 tsps. of the juices released to colour the icing.

 

Puree the beet adding a little water to help the process.

 

Reduce the oven temperature to 375 degrees. Grease a 8 inch pan.

 

Curdle the milk by adding the vinegar. Set aside for a few minutes.

 

Combine the dry ingredients in one bowl and the wet ingredients in another. Fold the dry into the wet ingredients, add the pureed beet and stir until no lumps remain.

 

Pour into greased cake pan and bake for 27 minutes. Cool and ice.

 

Icing

2 cups icing sugar

1/4 cup water

2 tsp beet juice

Whisk until smooth.

Zucchini and Avocado Soup

  3 cups chopped zucchini (about 2 medium)

1/2 cup thinly sliced green onions, divided

2 cups vegetable broth                               

1 1/4 cups diced seeded peeled cucumber (about 1 large)

1 tablespoon chopped fresh cilantro

3 tablespoons fresh lime juice, divided

1/2 teaspoon salt, divided

3/4 cup diced peeled avocado (1 medium)                               

3/4 cup soy milk                               

1/4 teaspoon ground cumin

 

1. Combine zucchini, 1/4 cup green onions, and broth in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 5 to 7 minutes or until zucchini is tender. Remove from heat; cool 30 minutes.
2. While zucchini mixture cools, combine remaining 1/4 cup green onions, cucumber, cilantro, 1 tablespoon lime juice, and 1/4 teaspoon salt in a small bowl; toss well. Cover and chill.
3. Place remaining 2 tablespoons lime juice, remaining 1/4 teaspoon salt, zucchini mixture, avocado, soy milk, and cumin in a blender, and process until mixture is smooth. Cover and chill at least 2 hours. Pour soup into bowls, and top with cucumber salsa. Serve chilled

Easy Lemon Lentel Soup

Packed with protein!  Another great soup.

2 tsp olive oil
1 onion chopped
2 cloves garlic, minced
pinch hot red pepper flakes
1 tsp cumin
1 1/2 cups dry split red lentils
6 cups vegetable broth
2 tbsp. lemon juice
2 tbsp. fresh parsley
salt and pepper to taste

Heat oil in saucepan, add onion, garlic and pepper flakes and cook on low heat for five minutes. Add cumin and lentils, combine well. Add stock, salt and pepper and bring to a boil. Reduce heat, cover and simmer until lentils are tender and soup is beginning to thicken, about 30 minutes. Add lemon juice. Serve sprinkled with parsley.

Carrot Apple Ginger Soup

Another great recipe from vegangela.com

3 tbsp. olive oil
1 small yellow onion, sliced
1 clove garlic, minced
2 tbsp. fresh ginger, peeled and grated
1 small apple, peeled and sliced
5 cups diced, peeled carrots
2 cups vegetable broth
1 can coconut milk
pinch of nutmeg
salt and pepper to taste

Heat oil in a large pot over medium heat. Add onions and cook until softened and translucent about 5 minutes. Add ginger and garlic and cook for one minute, until fragrant. Add sliced apples and diced carrots and cook for 3 minutes more.
Increase heat and add broth. Bring to a boil, reduce heat to low and simmer, uncovered, until carrots and apples are softened, about 30 minutes. Remove pan from the heat and let rest for 10 minutes, then stir in the coconut milk.
Use an immersable blender to fully blend the soup.
Add nutmeg and salt and pepper to taste. Serve with a drizzle of olive oil, a sprinkling of cracked pepper, coconut milk or cilantro.

A Wrap BUT with avocado

Yes everyone knows I am addicted to Avocado so I had to try this recipe. It is great!!!!!

before I rolled it

rolled up

 

Avocado Mixture: 4 scooped avocado centers (about 1 1/2 cups mashed avocado)
1 small apple, diced (about 1/2 cup)
1/4 cup sweet onion, chopped
1 Tbsp organic raisins or chopped dates
1-2 Tbsp raw hemp seeds
3 Tbsp fresh lemon juice

  Curry Sauce:
1 Tbsp maple syrup 

 1 Tbsp tahini
1 tsp hot curry powder
2 tsp lemon juice
a few dashes cayenne for extra heat


Directions:
Add all the avocado mix ingredients to your small bowl and start mashing and folding the salad until a thick avocado salad forms. Set aside.
 Whip together your curry sauce in a small bowl. Place in the fridge a few minutes to firm up a bit for best drizzling.
 Use a gluten free/vegan wrap add romaine lettuce, avocado mixture and drizzle on the curry sauce.

Vegan Cheese Cake

From the great website Vegangela.com this is the Quick & Easy Vegan Cheesecake and it is AMAZING. Very easy to make and so delicious.

1 vegan and gluten free graham crust (I found mine at IGA - Patsypie Old Fashioned crumble crust)
2 8oz containers of Tofutti better then cream cheese
1 lemon
1/2 cup sugar
1/2 tsp vanilla extract
pinch of salt
Topping of choice (I boiled down some fresh black berries with a bit of sugar)

Preheat oven to 350 degrees
In a bowl add 1 tbsp. of fresh juice and 1 tsp of lemon zest and then add the cream cheese, sugar, vanilla and salt. Blend well.
Pour in the crust, bake for 30 minutes, and then chill in the fridge for an hour.
Decorate with fresh fruit, a fruit sauce, of chocolate sauce.

QUICHE

This recipe is from Vegangela and calls for puff pastry. I made it with out the pastry.  LOVE IT!

1 tbsp. olive oil
1 small onion, chopped
1 garlic, minced
1/2 bag fresh spinach
1/2 cup cashews, soaked in water for an hour and drained
1/2 block firm tofu
1/4 cup nutritional yeast
4 tbsp. soy milk
1/2 tsp turmeric
salt & pepper to taste
1 sheet defrosted puff pastry dough
1/4 tsp paprika
Tomato slices

Preheat oven to 375 degrees.
Heat olive oil over medium heat, and sauté onions and garlic until translucent, about 2 minutes. Add spinach and cook until wilted. Season with salt and pepper.
Grind the cashews in food processor until very fine. Add tofu, nutritional yeast, soy milk and turmeric. Blend until you have a creamy, even consistency (add more soy milk if needed)
In a mixing bowl, combine the onion mixture with the tofu mixture. Season with salt & pepper.
If using puff pastry dough, lay it in a pie plate or other oven-safe dish, creating a border around the edges. Pour the tofu mixture into the dish and spread it evenly. Sprinkle with paprika and top with tomato slices.
Bake in oven for 30 minutes, or until mixture is set and crust has browned.