Cauliflower Meatballs

These are amazing!!!

1 head of cauliflower
4 tbsp. vegan margarine
1/4 cup onion, chopped finely
1 tsp salt
freshly ground pepper
4 tbsp. rice flour
Gluten Free bread crumbs
cayenne pepper (optional)

Steam cauliflower until soft. Drain and mash. Add all the rest of the ingredients except the bread crumbs. Let sit for 10 minutes. Roll into balls. Heat up a skillet on medium. Add your choice of oil. (I use coconut) fry until golden.

BBQ Sandwich!!!

I finally found Jackfruit. Who finds these incredible recipes??  Another WOW recipe. Next time will add lettuce and tomato to the sandwich.

BBQ JACKFRUIT

• 2 20-ounce cans young green jackfruit in water (NOT in syrup or brine)
• 1/4 cup BBQ seasoning (2 Tbsp brown sugar + 1 tsp paprika + 1 tsp garlic powder + 1/2 tsp salt + 1/2 tsp pepper + 1/2 tsp chili powder)
• 3/4 cup BBQ sauce (ensure it’s vegan) + more for topping

AVOCADO SLAW

• 2 cups shredded cabbage + carrots
• 1/2 ripe avocado
• 1 Tbsp maple syrup
• 1 lime, juiced
• Salt + Pepper to taste

FOR SERVING

• bun or bread. I used GF bread, toasted.

Instructions

1. Rinse, drain and thoroughly dry jackfruit. Chop off the centre "core" portion of the fruit and discard. Place in a mixing bowl and set aside.
2. Mix together BBQ seasoning and add to jackfruit. Toss to coat.
3. Heat a large skillet over medium heat. Once hot, add 1-2 Tbsp oil of choice and seasoned jackfruit. Toss to coat and cook for 2-3 minutes to achieve some colour.
4. Add BBQ sauce and thin with enough water to make a sauce. Stir and reduce heat to low- medium and cook for about 20 minutes (up to 35 minutes on low for a deeper flavour).
5. Remove lid and stir occasionally. For finer texture, use two forks to shred the jackfruit as it cooks down.
6. In the meantime, make slaw by adding all ingredients except vegetables (avocado through salt + pepper) to a small mixing bowl and whisk to combine.
7. Once the jackfruit has been properly simmered, turn up heat to medium-high and cook for 2-3 more minutes to get a little extra colour/texture. Then remove from heat.
8. Place generous portions of slaw on the bottom buns or bread, top with generous serving of BBQ jackfruit. Serve with extra BBQ sauce!

 

FRIES

From "Oh She Glows" these are very good. I sprinkled some cayenne on them so they had a great kick. Mmmmm

2 large Yukon Gold Potatoes
1 tbsp. arrowroot powder
1 tbsp. grapeseed oil (I used olive oil)
Sea Salt
Freshly Ground Pepper
Seasonings of your choice (cayenne, chili, garlic powder etc)

Preheat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper.
Quarter the potatoes lengthwise. Slice each quarter in half (or thirds, if the potatoes are large)
Place the arrowroot powder and wedges in a plastic bag. Seal the bag and shake vigorously until potatoes are coated with the powder.
Drizzle the oil into the bag, seal and shake until potatoes are fully coated.
Place potatoes on baking sheet. Season and bake for 15 minutes, then flip and bake for 10 to 20 minutes more, until golden and puffy. Serve immediately.

Spinach Quiche

Yum - EEEEEEEEEEEE
So good. The recipe called for broccoli but I used spinach.

Ingredients

1. 1 tbsp coconut oil, divided
2. 1 yellow onion, diced
3. 1 cup broccoli, steamed or boiled ( used raw spinach)
4. 1 cup brown mushrooms, chopped
5. 3 cloves garlic, minced
6. 1 block extra firm tofu
7. 1/2 cup soy milk
8. 2 tbsp nutritional yeast
9. 1/2 tsp turmeric
10. 1/2 tsp cumin
11. 1 tsp dried basil
12. 1/4 tsp cayenne, optional
13. salt/pepper to taste (I used 1 tsp salt)
14. 2 tbsp fresh cilantro
15. 1/4 tsp smoked paprika
16. Sliced tomatoes

Instructions

1.  Preheat over to 350°F. Meanwhile, in a sauté pan on medium-high heat 2 tsp pf of the oil. Add onions, mushrooms, and garlic. Sauté until soft and slightly browned. Remove, set aside to cool slightly.
2.  In a blender whip tofu, milk, nutritional yeast, turmeric, cumin, basil, cayenne, salt and pepper. This mixture will be exceptionally thick and that's okay! You can thin it down with up to 2 tbsp of water if you need to get it thinned enough to blend.
3.  In a large bowl fold all vegetables into the tofu mixture. Then fold in the cilantro. Taste and adjust seasonings as needed.
4. Oil a 9" pie pan with remaining tsp of oil or line with parchment paper. Pour batter in and jiggle to help it settle. Top with tomato slices, sprinkle smoked paprika, a few grinds of fresh pepper and cover with aluminium foil.
5. Bake for about 30 minutes, or until a knife comes out clean from the middle.
6.  Remove foil and switch oven to broil for 1-3 minutes, watching closely to avoid burning, until browned.
7. Let the quiche sit for about 10-15 minutes to finish setting. Slice into pieces and serve warm

Quinoa Salad Mexican Style

Oh my goodness this dressing is so good. I almost ate it all before adding to the salad.

SALAD

• 5-6 cups Mixed Greens
• 1 cup cooked quinoa
• 1/2 cup frozen corn
• 1 cup cooked black beans (seasoned with equal pinches sea salt, cumin, chili + garlic powder)
• 1 orange, segmented
• 1/2 ripe avocado, chopped
• 1/4 cup fresh cilantro, chopped

DRESSING

• 1/2 ripe avocado
• 1 large lime, juiced
• 3 Tbsp orange juice
• 1-2 tsp maple syrup
• 1-2 tsp hot sauce
• 1/4 tsp cumin powder
• 1/8 tsp chili powder
• Healthy pinch each sea salt and black pepper
• 1 Tbsp fresh minced cilantro
• 3-4 Tbsp extra virgin olive oil

Instructions

1. Begin preparing quinoa first by thoroughly rinsing 1/2 cup quinoa in a fine mesh strainer, then bringing to a boil with 1 cup water in a small saucepan. Once boiling, reduce heat to simmer, cover and cook on low for 15-20 minutes.
2. Meanwhile, prepare salad ingredients by chopping vegetables, segmenting orange, and warming black beans, corn and seasoning with salt, cumin, chili and garlic powder.
3. Prepare dressing by adding all ingredients to a blender or food processor and blending until creamy and smooth, scraping down sides as needed
4. Toss salad with dressing before serving.

 

Melty Stretchy Gooey Vegan Mozarella

WOW WOW WOW
Absolutely Amazing. From the website 'it doesn't taste like chicken'
A very dangerous - I will end up eating it all - recipe

Ingredients

• ¼ Cup Raw Cashews
• 1 Cup Hot Water
• 2 Tablespoons + 2 teaspoons Tapioca Starch (also known as Tapioca Flour)
• 1 Tablespoon of Nutritional Yeast
• 1 teaspoon Lemon Juice or Apple Cider Vinegar
• ½ teaspoon Salt
• ¼ teaspoon Garlic Powder (I used 1/2 garlic clove, minced)

Instructions

1. Soak the cashews for four hours or overnight. Drain before using.
2. Add the cashews the hot water, and all the remaining ingredients to a blender, and blend until smooth. It will be very watery.
3. Pour into a small sauce pan and heat over medium high heat, while stirring.
4. As you stir it will start forming clumps, and then all of a sudden it will become a cheesy gooey mass of yumminess. This takes about 5 minutes. Continue to cook and stir for an additional 2 minutes to make sure it has firmed up completely.
5. Use for anything you like! Scoop up with tortilla chips, dollop onto pizza before baking, make a grilled cheese sandwich, or whatever your hearts desire. Store in an airtight container in the fridge.

Spiced Red Lentil-Kale Soup

From the cook book "oh she glows"
The broth is amazing. Perfect blend of spices. The lentils add protein to this recipe. 10 grams per serving. It tastes so good and looks amazing too.

1 tsp coconut oil
1 sweet onion, diced
2 large cloves garlic, minced
3 stalks celery, diced
1 bay leaf
1 1/4 tsp ground cumin
2 tsp chili powder
1/2 tsp ground coriander
1/2 tsp smoked paprika
1/8 tsp cayenne pepper (or to taste)
1 14oz/396g can diced tomatoes with their juices
5 1/2 cups vegetable broth
1 cup uncooked red lentils
sea salt and freshly ground black pepper
2 handfuls destemmed torn kale leaves (I added more)

In a large saucepan, heat oil over medium heat. Add the onion and garlic and sauté for 5 minutes, until the onion is translucent. Add celery, season with salt, and sauté for a few minutes more.
Add bay leaf, cumin, chili powder, coriander, paprika, and cayenne and stir to combine. Sauté for a couple of minutes, until fragrant.
Stir in the tomatoes with their juices, the broth, and the lentils. Bring the mixture to a boil, then reduce the heat to medium and simmer, uncovered, for 25 minutes. Season with salt and pepper. Remove and discard the bay leaf.
Stir in the kale and cook for a few minutes more, until it has wilted.
Serve and enjoy