Latest Mixes

Gulten-free Oil free Bread

Gulten-free Oil free Bread

 

I’m excited to share my Gulten-free oil free bread with everyone this recipe reaches. After trying many store bought Gulten-free breads I decided to find a recipe online because what I’ve experienced so far did not leave me hopeful about going Gulten-free. So I came across a few recipes that we’re definitely much better then store bought. So what was missing for me, some of the recipes had a mushy, stickie texture to them. So I started making different variations and finally found one that not only I loved but my whole family approved of and can’t seem to stop eating. Usually one loaf last one day in my house so I take that as a good sign that they all love it and I hope you will too. So from my kitchen to yours here’s my Gulten-free oil free bread.

Gulten-Free Oil Free Bread

December 2, 2018
: 12 slices
: Easy

Gulten-Free bread that will be sure to impress!

By:

Ingredients
  • Dry ingredients:
  • 1/2 Cup potato starch
  • 3/4 Cup white rice flour
  • 3/4 Cup Tapioca flour
  • 1 Tbsp Xanthum gum
  • 2 Tbsp egg replacer
  • 1 tsp sea salt
  • 1 tsp baking powder
  • Wet ingredients:
  • 1 1/4 cup warm water (105 to 110 degrees)
  • 3 tbsp maple syrup
  • 1 envelope active dry yeast
  • 1 Tbsp ground flax seeds plus two tbsp water
Directions
  • Step 1 Warm 1 1/4 cup water to 110 degrees
  • Step 2 Then add maple syrup and mix check that temperature reads at least a 105 degrees then mix in one envelope of active dry yeast mix and let stand about 10 minutes till top starts to foam.
  • Step 3 Meantime add 1 tablespoon ground flaxseed to a small bowl and 2 tbsp room temperature water to flax seeds, mix and let sit for 5 minutes to thicken. Preheat oven to 200° then turn off.
  • Step 4 In a separate bowl add potato starch, white rice flour, tapioca flour, xanthan gum,baking powder, sea salt, egg replacer then whisk to blend.
  • Step 5 Next add flax mixture to flour mixture and add 1/2 yeast mixture to flour mixture. Stir in a mixer or by hand about 2 mins. Add remainder of yeast and stir until smooth 3 to 4 minutes. The consistency would be that of a thick cake batter. Grease bottom and side corners of loaf pan (do not grease sides). Pour batter into loaf pan smoothing out to lunch with a spatula. Put in oven to proof 5 to 10 minutes. Remove and set on counter or stove to rise for 20 minutes. Preheat oven to 375 at least 10 minutes before rising is complete. Put immediately in oven bake for 50 to 55 minutes. Remove from oven set on counter to cool at least 1 hour before slicing.
  • Step 6 Enjoy with butter or your choice of spread toasted or non toasted. Thank you for trying my recipe! 🤗

Soy Chorizo

Soy Chorizo

 

Soy Chorizo

June 6, 2018
: Makes 2 cups
: Easy

Delicious,flavorful could be added to rice, tofu scramble or even tacos.

By:

Ingredients
  • 1 Block extra firm organic tofu
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp Coriander
  • 1/2 tsp Cumin
  • 1/2 tsp Paprika
  • 1 tsp Chili powder
  • 1/4 tsp Red pepper
  • 1/2 tsp All spice
  • 1 tsp Oregano
  • 1 tsp Sea salt
  • 18oz jar sun dry tomatoes
  • 1 cup Roasted red peppers
Directions
  • Step 1 Drain, dry tofu block then crumble into a bowl.
  • Step 2 Mix the next 9 ingredients into a separate bowl. Stir to blend then set aside.
  • Step 3 In a processor or blender add tomatoes and red peppers. Blend until smooth
  • Step 4 Add spices to tofu and mix to blend. Add tomatoe pepper mixture to tofu then mix all together
  • Step 5 Cook for 10 to 15 minutes or store in refrigerator up to 3 days.
  • Step 6 Enjoy!
Vegan Ricotta

Vegan Ricotta

 

Vegan Ricotta

May 15, 2018
: Makes 2 cups
: Easy

This tofu ricotta will add the Italian flavor into any pasta dish your heart desires.

By:

Ingredients
  • 1 cup Raw Cashews (soak & drained)
  • 1-140z Block of organic extra firm tofu
  • 4 Garlic cloves
  • 3 tbsp Lemon juice
  • 1/2 tsp Garlic powder
  • 1/2 cup Nut Milk
  • 2 tbsp Dried Basil
  • 1 tsp Sea Salt
Directions
  • Step 1 Soak raw cashews in 1 cup of boiled water for 10 minutes.
  • Step 2 Drain tofu, dry with paper towels. Once dry crumble into a small bowl. Add basil, garlic and onion powder. Mix to blend.
  • Step 3 Drain cashews and add to blended, processor or bullet. Add garlic cloves, sea salt and lemon juice. Blend till smooth.
  • Step 4 Add cashew cream to crumbled tofu. Mix to blend.
  • Step 5 Combine with any pasta dish and enjoy!
Vegan Lasagna Fritta

Vegan Lasagna Fritta

 

Lasagna Fritta (Vegan)

May 9, 2018
: makes 14-24
: Easy

A timeless classic made into an appetizer makes this recipe a go to of mine when having people or just for the family.

By:

Ingredients
  • 1 Box Manicotti noodles, 7-14 noodles
  • 1 Block Organic Extra firm tofu
  • 1 Jar Marinara sauce
  • 1 cup Raw Cashews, soaked/drained
  • 4 Cloves Garlic
  • 2 tbsp Dry Basil
  • 3 tbsp Lemon juice
  • 1 tsp Sea salt
  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1 tbsp Flax meal + 2 1/2 tbsp warm water = Flax egg
  • 1-2 cups Italian panko bread crumbs
  • Oil for frying
Directions
  • Step 1 Soak cashews in 1 cup of boiled water 10 mins.
  • Step 2 Drain Tofu, dry with paper towels, set aside.
  • Step 3 Boil noddles 8 minutes, rinse and set aside to cool.
  • Step 4 Drain cashews, add to blender or processor.
  • Step 5 Add Garlic cloves, sea salt and lemon juice. Blend till smooth.
  • Step 6 Crumble tofu into a mixing bowl. Add dry basil, powder onion and garlic powder. Mix with spatula till blended. Add cashew cream and mix.
  • Step 7 Mix flax meal, warm water then mix and let sit for 8 mins.
  • Step 8 Cut noodles in half and stuff with ricotta. Add Italian panko crumbs to a bowl. Dip each piece into flax egg and coat with bread crumbs. Repeat for all pieces.
  • Step 9 Warm marinara sauce.
  • Step 10 Add oil to frying pan on medium heat. Fry each side till golden brown. Plate and add marinara over top.
  • Step 11 Serve and enjoy!
Red Lentil Soup (Vegan)

Red Lentil Soup (Vegan)

 

Red Lentil Soup

May 4, 2018
: 6
: Easy

Creamy, flavorful and high in protein.

By:

Ingredients
  • 1 1/2 cups Dried Red Lentils
  • 6 cups Low Sodium Vegetable broth
  • 1 1/2 cups Carrots, chopped
  • 1 cup Red or White Onions, chopped
  • 4 Cloves of Garlic, minced
  • 1 1/2 tsp of Sea Salt
  • 1/2 tsp Onion powder
  • 1/2 tsp Coriander
  • 1/2 tsp Garam Marsala
  • 1 tsp Garlic powder
  • 2 tbsp Avocado oil
  • 1 tbsp Vegan Butter
  • 2 Bay Leafs
Directions
  • Step 1 Rinse and drain lentils.
  • Step 2 Chop carrots, onions in a food processor. Mince garlic cloves.
  • Step 3 Add oil to a medium size pot on medium low heat. Add carrots and onions to pot, sauté 5 minutes. Add minced garlic, sauté 1 to 2 minutes.
  • Step 4 Add spices, next five ingredients. Stir to blend.
  • Step 5 Add lentils then stir to blend. While mixing, add broth.
  • Step 6 Turn up to medium high heat. Once it bubbles mix again. Reduce heat to medium low. Cover and simmer 20 to 25 minutes.
  • Step 7 Place 2 cups of soup into a blender or processor to puree. Add back to pot, mix to blend. Taste, add additional salt and pepper if needed.
  • Step 8 Serve and Enjoy!
Cruciferous Green Leaf Salad

Cruciferous Green Leaf Salad

 

Cruciferous Green Leaf Salad

May 1, 2018
: 4-6
: Easy

This vibrant green oil-free salad is great for boosting energy. Creamy, crunchy with a dash for sweet is the perfect mixture.

By:

Ingredients
  • Salad
  • 3 cups Romain Hearts (1/2 inch shredded pieces)
  • 3 cups Cruciferous blend (red & green cabbage, kale, Brussel sprouts all shredded)
  • 2 cups shredded Carrots
  • 1 cup Walnuts (optional)
  • 1 cup Dried Cranberries (optional)
  • * All vegetables washed in water vinegar solution
  • Basil Cilantro Dressing
  • 1 cup of Raw Cashews, soaked & drained
  • 1 cup Nut milk
  • 2 tbsp Fresh Basil
  • 1 tbsp fresh Cilantro
  • 1/2 tsp Garlic powder
  • 1/4 tsp Onion powder
  • 1/2 tsp of Sea salt
  • 2 Tbsp lemon juice
Directions
  • Step 1 Soak raw cashews in hot water for 10 minutes then drain.
  • Step 2 Wash and spin dry all vegetables, set aside.
  • Step 3 Light crush or chop walnuts spread on a baking sheet. Place in oven top rack on Low broil. Roast for 3 to 4 minutes.
  • Step 4 Add cashews, nut milk, garlic powder, onion powder, sea salt and lemon juice to blender, processor or bullet. Blend until smooth. Add basil and cilantro then blend to mix.
  • Step 5 Begin building salad in each individual plate. Bottom romain lettuce, cruciferous mix, carrots. Sprinkle cranberries. Add walnuts on top and drizzle dressing over salad.
  • Step 6 Serve and Enjoy!
Basil Cilantro Cashew Dressing

Basil Cilantro Cashew Dressing

 

Basil Cilantro Cashew Dressing

April 29, 2018
: Makes 2 Cups
: Easy

Rich, creamy and oil free. Perfect for any salad.

By:

Ingredients
  • 1 cup raw cashews, soaked and drained
  • 1 cup nut milk
  • 2 tbsp fresh basil
  • 1 tbsp fresh cilantro
  • 1/2 tsp garlic powder
  • 1/4tsp onion powder
  • 1/2 tsp sea salt
  • 2 tbsp lemon juice
Directions
  • Step 1 Soak raw cashews in hot water 10 minutes then drain.
  • Step 2 Add cashews, nut milk, garlic powder, onion powder, sea salt and lemon juice to blender, processor or bullet. Blend until smooth.
  • Step 3 Add Basil and cilantro then blend to mix about 30 seconds.
  • Step 4 Pour over your favorite salad. Store remained in a glass container and refrigerate.
Green Protein Smoothie

Green Protein Smoothie

 

Green Protein Smoothie

April 21, 2018
: 1
: Easy

Packed with energizing green veggies to boost your morning.

By:

Ingredients
  • 2 cups of Spinach *
  • 2 cups of Baby mix greens *
  • 2 cups of Kale *
  • 1/2 a Cucumber *
  • 1/2 inch fresh Ginger *
  • 1 Celery stick*, cut into 6 pieces
  • 1/2 cup frozen Mango
  • 1/2 cup frozen Pineapple
  • 1 cup of water or juice
  • 1 scoop of Plant Protein
Directions
  • Step 1 1. Wash all vegetables (I use a water and vinegar solution).
  • Step 2 2. Place spinach, baby mix greens, cucumber (cut 4 long pieces) and 1/2 cup of water/juice to NutriBullet or Magic Bullet. Blend to liquify.
  • Step 3 3. Strain liquid through a wire colander into a bowl. Set aside.
  • Step 4 4. Add kale, celery pieces and 1/2 cup of water/juice to NutriBullet. Blend to liquify. Strain through wire colander into bowl.
  • Step 5 5. Pour liquid from bowl back into NutriBullet. Add fresh ginger, frozen mango, frozen pineapple and plan protein. Blend till smooth and creamy.
  • Step 6 6. Pour into favorite cup. Enjoy!
Chickpea Sliders

Chickpea Sliders

 

Chickpea Sliders

April 20, 2018
: 12 sliders
: Easy

The perfect party food, everyone will love.

By:

Ingredients
  • 2 cans Garbanzo Beans, Drained and dried
  • 1 tsp Garlic Powder
  • 1/4 tsp Cayenne Pepper
  • 1/4 tsp Cardamom
  • 1/2 tsp Onion Powder
  • 1/2 tsp Coriander
  • 1 tsp Sea Salt
  • 1 cup Panko Bread Crumbs (Italian style)
  • 1 Large Red Onion (1/2 cup chopped, slice remainder)
  • 4 tbsp Olive Oil + more for brushing and frying
  • 1 Daiya Medium Block Cheddar
  • Vegan Mayo (for spreading)
  • Leaf lettuce (optional)
  • 12 French Dinner Rolls (or rolls of your choice)
Directions
  • Step 1 1. Drain chickpeas, lay on paper towels and pat dry.
  • Step 2 2. In a small bowl mix next 6 ingredients. Stir to combine.
  • Step 3 3. Add chickpeas, seasoning mix and 1/4 cup panko crumbs to a food processor. Add 4 tablespoons of olive oil. Pulse 5 to 6 times. Mixture should still be chunky. Remove and place in medium bowl.
  • Step 4 4. Add 1/4 cup olive oil to a separate bowl (this is to brush the sliders after breading).
  • Step 5 5. Place a portion of chickpea mixture in the palm of your hand. Then form into a ball and press down to make a patty shape. Each slider should be about 3 inches. Form all 12 sliders.
  • Step 6 6. Place 3/4 cup of Italian panko crumbs into a ziplock bag.
  • Step 7 7. One at a time brush slider on all sides with olive oil. Place slider into ziplock back, then shake till all sides are coated.
  • Step 8 Repeat this till all sliders are breaded.
  • Step 9 8. On medium heat place enough oil to just cover the bottom of frying pan (a little oil goes a long way).
  • Step 10 9. Place 6 sliders in a frying pan. Cook 4 mins per side.
  • Step 11 10. While sliders are cooking, sauté sliced onions in a separate pan about 3 to 4 mins. Remove from heat and set aside.
  • Step 12 11. Lightly toast dinner rolls. Place open face on a plate. Spread mayo on roll. Place slice tomato, slider, vegan cheese, red onions and leaf lettuce. Top, serve and enjoy!
Strawberry Short Cake (Aquafaba Frosting)

Strawberry Short Cake (Aquafaba Frosting)

 

Strawberry Short Cake Aquafaba Vanilla Frosting

April 18, 2018
: 3 Cups
: Easy

The chemistry in this recipe is amazing. Soft, warm vanilla cake. Fresh cut strawberries. Fluffy white peeks of Aquafaba on top makes it picture perfect.

By:

Ingredients
  • Strawberry Short Cake
  • 1/2 cup Vegan Butter (Softened)
  • 3/4 cup Granulated Sugar
  • 1/2 cup of Protein nut milk + 1/4 cup Protein Nut milk
  • 1 Tbsp Apple Cider
  • 1 Tsp Vanilla Extract
  • 1/2 tsp Sea Salt
  • 2 Tsp Baking Powder
  • 1 1/2 cups of Organic Unbleached All Purpose Flour
  • 1 1/2- 2 cups of Organic Strawberries (Washed, slice)
  • Aquafaba Vanilla Whipped Cream
  • 1- 15oz can of Chickpeas (Reserve liquid)
  • 1/2 Tsp Cream of tartar
  • 1 Tsp Vanilla extract
  • 1/2 cup powder sugar
Directions
  • Step 1 1. Preheat oven to 350 degrees. Lightly grease an 8×8 or muffin pan.
  • Step 2 2. Cream the butter and sugar with a hand mixer (on low) or a spoon. Mixing until the mixture is smooth.
  • Step 3 3. Add the nut milk, vanilla, apple cider in a separate bowl. Mix to blend. Add to butter mixture, mix till well blended.
  • Step 4 4. Add the flour, salt and baking powder to a separate bowl. Whisk to blend.
  • Step 5 5. Slowly add the dry ingredients to the wet, about a 1/4 cup at a time while mixing with a whisk or hand mixer until smooth. Add 1/4 more Nut milk. Mix well to blend.
  • Step 6 6. Pour mixture to fill 3/4 of 8×8 pan or half of cupcake pan. Bake 30 minutes for 8×8 or 15-20 minutes for cupcake. Check middle of cake with toothpick. Remove, set on counter to cool.
  • Step 7 7. Drain Chickpeas and place water in mixing bowl.
  • Step 8 8. Add cream of tartar and vanilla extract to chickpea water. Mix on High until white peeks form. About 10-15 minutes.
  • Step 9 9. Mix in 1/4 cup of Powder sugar. Once blended mix in remaining sugar.
  • Step 10 10. Layer whipped frosting and sliced strawberries on top of cake.
  • Step 11 11. Serve and enjoy!