Saturday, October 29, 2016

Pumpkin Seed Alfredo Pasta

This is a creamy, amazing alfredo sauce!

Fettuccini Pasta
1 tsp oil
1/2 cup chopped onion
3 cloves garlic, minced
1/4 cup pumpkin seeds
1/2 cup water, divided
3 tbsp. nutritional yeast
1/2 tsp thyme
1/4 tsp basil
3/4 tsp salt
2 tsp lemon juice
1/2 tsp white vinegar
1 tbsp. rice flour
black pepper
2 tsp olive oil
1 cup almond milk
1/2 cup frozen peas, optional

Cook Pasta.
Heat oil, add onion and garlic and cook until translucent about 3-4 minutes. Add pumpkin seeds and 1/4 cup water. Bring to a boil and cook 4 minutes. Cool.
In a blender combine the rest of the ingredients including onion mixture but not the peas.
Blend until smooth. Return skillet over medium heat. Add Alfred sauce and another 1/4 cup water (use the water to rinse blender) Bring to a boil. Stir frequently to avoid lumps. It will thicken. Cook for another minute. Total 3-4 minutes. Adjust salt. Add cooked pasta and peas and toss well. Cover, switch off heat. Let stand 3 minutes. Garnish with pepper flakes.


Tastes better than bacon. Especially good in a BLT!!!

450g firm tofu, sliced
1 tsp onion powder
1 tbsp. nutritional yeast
2 tbsp. soy sauce
1.5 tbsp. maple syrup
1 tbsp. oil
1.5 tsp liquid smoke

Preheat oven to 375 degrees. Mix all ingredients except tofu. Marinate tofu in mixture for 10 minutes. Place tofu on oiled baking sheet. Bake 15 minutes or until tofu is crispy. Serve on bread with tomato, veganaise and lettuce.

Avocado Chickpea Salad

1 ripe avocado
1 1/2 cups cooked chickpeas
1/4 cup finely chopped red onion
1/4 cup finely chopped tomato
1/4 cup chopped cilantro
1/2 tsp ground cumin
1/4 tsp cayenne
Juice of one Lime
Black Pepper
1/2 tsp salt

In a bowl mash the chickpeas and avocado until avocado is mashed and most of the chickpeas are not whole.
Mix in the rest of the ingredients. Adjust the salt and spices.
Serve on its own or in a sandwich, taco or wrap.

Sunday, October 16, 2016

Zucchini Rounds

Perfect when watching sports, especially Hockey. I baked them. Next time will serve with Jalapeno Popper Dip.

2 small zucchini, sliced

Mix together
1/4 flour with 2 tbsps. (or more) beer. Mix until it looks like pancake batter.

3/4 cup panko crumbs
1/4 tsp basil
1/4 tsp oregano
1/4 tsp salt
1/4 tsp thyme
1 tbsp. olive oil

Pre heat oven to 425 degrees.
Dip the zucchini slices in the flour mixture, then in the crumbs. Place on baking sheet lined with parchment paper. Bake for 10 minutes, turn and bake for 10 more minutes.

Friday, October 14, 2016

Sesame Seed Balls


2 tbsp. tahini
2 tbsp. maple syrup
1/2 cup white sesame seeds
1/2 tsp turmeric
1/2 tsp cinnamon
1/4 tsp cardamom powder
1 tbsp. coconut flour

In a bowl combine the tahini and maple syrup stir until well blended and smooth.
Toast the sesame seeds in a skillet over medium heat for 8 minutes or until golden. Stirring occasionally. Take off heat. Mix in the turmeric, while still warm/hot.
Add the seeds to the tahini mixture. Add the spices and mix well. Add flour and mix in.
Chill mixture 10 minutes then shape into balls or press in a parchment lined pan to cut into bars.

Monday, October 10, 2016

Vegan Meatballs with Dill Gravy

I want more. My new favourite recipe.

1 15oz can of cannellini beans rinsed, save one tbsp. of the liquid from the can
1 flax egg (whisk 1 tbsp. flax meal with 2 1/2 tbsp. water, place in fridge for at least 10 minutes to thicken)
1/3 cup vegetable broth
3 cloves garlic, chopped
1/4 cup chopped onion
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1/4 tsp fennel seeds
1/2 tsp salt
fresh ground black pepper
1/2 cup coarsely ground oats
red pepper flakes to taste

Preheat oven to 375 degrees
Line a baking sheet with parchment paper
Heat broth in sauté pan, add onion and sauté until  soft and translucent. Add garlic and sauté another minute. Adding more vegetable broth if sticking. Remove from stove and let cool.
Add the beans, liquid from can, flax egg, onion/garlic mixture, salt and pepper and red pepper flakes to a food processor. Pulse/blend a few times until combine.
Add oats and pulse a few times more keeping some texture.
Taste and adjust seasonings.
Scoop out 2 tbsp. of the mixture and gently form a small balls. Place on baking sheet. You will get about 10-12. Place one of the meatballs (uncooked) aside for the gravy.
Bake the rest in oven for 25-30 minutes or until browned and firm, flipping half way.
Serve with Dill Gravy.

Dill Gravy
1 shallot, chopped
1 uncooked meat ball
1/3 cup vegetable broth
1/2 - 1 cup vegetable broth
2 tbsp. chopped fresh dill
1.5 tbsp. tamari
1.5 tsp apple cider vinegar
2 tbsp. nutritional yeast
1 tbsp. oat flour
1/4 tsp fresh ground black pepper

Make the paste by combining all the ingredients. It will be thick.
Heat 1/3 cup vegetable broth in skillet, add shallots and one uncooked meatball.  Cook 3-4 minutes stirring to crumble meatball. Add 1/2 cup more broth and bring to boil. Lower heat and which in the paste until completely dissolved. Cook another few minutes. Add salt and pepper and dill. Thin if you want a thinner gravy. Taste for seasonings and adjust if needed. Serve over mashed potatoes and meatballs. Sprinkle dill on top.

Sunday, October 9, 2016

Lentil Burgers

The best burger so far! Great flavour and easy to make. I topped them with my own sprouted alfalfa sprouts and tomatoes from my mom's garden.  

1.5 cups cooked brown lentils
1 cup cooked quinoa
1 medium onion, chopped
3 cloves garlic, minced
1 chopped jalapeno
1/2 cup celery, finely chopped
1/2 cup grated carrot
1/2 tsp dried thyme
1/2 tsp dried oregano
1/4 tsp cayenne
2 tbsp. ground flax
2 tbsp. ketchup
2 tsp soy sauce
2 tbsp. nutritional yeast
salt to taste
1/2 - 3/4 cup ground oats

Cook lentils and quinoa. Heat oil in sauté pan over medium heat, add onions, garlic and jalapeno. Cook for 5 minutes or until soft.  Add celery, carrot, thyme and oregano and cook 5 minutes more or until veg is tender.
Combine cooked veg, lentils, quinoa, flax to bowl. Mash with a potato masher until well mashed.
Add ketchup, soy sauce and nutritional yeast. Mix well. Add oats. Mix. Taste and adjust salt. Mix should easily form patties. Add water if too dry, add more oats if too wet.
Fry in pan in oil for about 4-6 minutes or until golden brown.

2 tsp soy sauce
1 tbsp. maple syrup
3 tbsp. ketchup
1 tsp sriracha

Mix all ingredients. Brush glaze on patties just before done or just before serving.