Latest Mixes

Tofu Benedict

Tofu Benedict

 

Tofu Benedict

April 15, 2018
: 4
: Easy

This is a must try. Creamy, fluffy and crispy. Each bite melts in your mouth.

By:

Ingredients
  • Hollandaise Sauce
  • 1 Cup Protein Nut Milk (Enhances creamy texture)
  • 1 Tbsp. Apple Cider Vinegar
  • 3 Tsp. Vegan Butter
  • 1 Tbsp. Unbleached Organic All Purpose Flour
  • 1/2 Tsp. Sea Salt
  • 1/2 Tsp. Garlic Powder
  • 1/4 Tsp. Turmeric Powder
  • 1 Tbsp. Nutritional Yeast
  • 1 Tsp. Dijon Mustard
  • 1 Tbsp Lemon Juice
  • Tofu Benedict
  • 16 oz Organic Extra Firm Tofu
  • 8 Ezekiel English Muffins
  • 2 Tbsp. Low Sodium Soy Sauce
  • 2 Tsp. Vegan Butter (Plus more to butter muffins)
  • 1 Tbsp. Avocado or Olive Oil
  • 1-2 Garlic Cloves
  • 2 Cups Baby Spinach
  • 1 Medium Red Onion
  • 2 Firm Red Tomatoes
  • Salt and pepper to taste
Directions
  • Step 1 1. Add 1 cup of protein nut milk to a small bowl then add Apple cider to milk. Mix and let sit 5 minutes.
  • Step 2 2. On Medium low heat melt 2Tbsp butter in small sauce pan. Once melted add 1 Tbsp of Flour then whisk to blend. Add remainder of flour then whisk till blended.
  • Step 3 3. Add 1/2 cup Nut Milk. Whisk. Then add remainder of Nut Milk. Whisk.
  • Step 4 4. Garlic powder, Sea Salt, Turmeric and Nutritional yeast. Whisk to blend.
  • Step 5 5. Raise temperature to Medium. Add Dijon mustard and Lemon juice. Continue to Whisk until sauce reaches a creamy texture. Cover and set aside.
  • Step 6 6. Drain Tofu and press with paper towels till dry. Cut Tofu through middle, long ways. Cut each block into four squares. Making 8 even pieces.
  • Step 7 7. Soak Tofu squares in soy sauce 1 minute each side.
  • Step 8 8. On medium heat add one Tsp butter to frying pan. Then add four pieces of Tofu squares. Cook each side 1-2 minutes till golden brown. Then plate and cook remaining Tofu squares.
  • Step 9 9. Add 1 Tbsp Avocado or Olive Oil to frying pan. Add Red onions and sauté till soft.
  • Step 10 10. Mince Garlic clove and add to pan. Sauté 1 minute. Add baby spinach. Toss and turn off.
  • Step 11 11. Cut Tomatoes into half inch round pieces. Brush each side with olive oil. Sprinkle salt and pepper on each side. On medium high heat. Cook each side 30 sec or less.
  • Step 12 12. Put Muffins to Toast while squares are almost done cooking. (Multi-tasking is the key)
  • Step 13 13. Butter each muffin. Place 2 muffins per plate. Layer with onion,spinach, garlic mix. Next place tomato then Tofu square. Finally pour warm hollandaise sauce.
  • Step 14 14. Serve and enjoy!
Kale With Portobello Mushrooms

Kale With Portobello Mushrooms

 

Kale With Portobello Mushrooms

April 11, 2018
: 4-6
: Easy

Kale is the perfect greens to match up with any meal.

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Ingredients
  • 1 Large Head of Kale*
  • 1 Small Red Onion or Half of a Large Onion*
  • 1-2 Cloves of Garlic*
  • 2 Portobello Mushrooms*
  • 2 Tablespoons of Avocado or Olive Oil
  • 1/2 Teaspoon of Sea Salt
  • 1/4 Teaspoon Garlic Powder
  • A Pinch or two of Pepper (Optional)
  • * Organic Ingredients
Directions
  • Step 1 1. Rinse Kale throughly (I prefer a vinegar and water solution). Chop Kale in 2 inch pieces. Rinse Mushrooms and cut long strips about 1/2 inch thick. Slice Red Onion in half, remove and discard skin then chop vertically about 1/2 inch thick pieces. Each piece being a C shape. Smash Garlic clove once with flat side of knife then finely chop.
  • Step 2 2. Place Avocado or Olive oil in a medium frying pan on Medium heat. Add Onions and Mushrooms to pan, sauté 7 minutes.
  • Step 3 3. Add Garlic, sauté 1 minute.
  • Step 4 4. Add 1/2 Kale, toss to coat kale then add remainder of Kale and toss again. Cook 1 to 2 more minutes.
  • Step 5 5. Plate and serve immediately.
Crepes with strawberry and blueberry compote

Crepes with strawberry and blueberry compote

 

Vegan Crepes with Strawberry and Blueberry Compote

April 11, 2018
: 4-6
: 10 min
: 30 min
: Easy

This light, fruity favorite melts in your mouth. Please the masses with this recipe regardless of your age this will be a hit in your kitchen.

By:

Ingredients
  • Crepes
  • 1/2 Cup of Organic Unbleached Flour
  • 1 1/2 Cup Nut Milk
  • 1 Tablespoon Apple Cider Vinegar
  • A Pinch of Sea Salt
  • 1 Teaspoon Organic Sugar
  • 1 Teaspoon Baking Powder
  • Vegan Butter (For Frying)
  • Strawberry/Blueberry Compote
  • 1/4 Cup of Water
  • 3 Tablespoons Organic Sugar
  • 3/4 Cup of Frozen Blueberries
  • 1 1/2 Cup Frozen Strawberries
Directions
  • Step 1 1. In a medium mixing bowl add Flour, Baking powder, Sea salt and Sugar. Shift to blend. Set aside.
  • Step 2 2. In a small bowl add Nut Milk then Apple Cider Vinegar. Stir and let sit for 5 minutes. Then stir till smooth.
  • Step 3 3. Combine Milk mixture and flour mix. Stir till smooth and let sit for 5 minutes.
  • Step 4 4. Meanwhile start Compote. In a small sauce pan add water and sugar. Bring to boil. Set to medium high heat then add blueberries and strawberries. Cook until sauce thickens, mixing occasionally.
  • Step 5 5. In a frying pan set to Medium heat, melt a small amount of butter to coat pan. Pour 1/4 Cup of batter while holding pan at an angle to create a thin layer. Cook for 2 minutes until bottom is a light golden color. Flip over and cook 1-2 minutes. Repeat step 5 for each additional Crepe.
  • Step 6 6. Spread a thin layer of Compote on Crepe then roll one edge of Crepe inward folding twice.
  • Step 7 7. Place 2-3 Crepes per plate. Pour Compote over top of Crepe and Serve.
Califlower Fried Rice

Califlower Fried Rice

 

Cauliflower Fried Rice

April 10, 2018
: 4-6
: Easy

Asian inspired dish to enjoy right at home. No ordering take out tonight!

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Ingredients
  • 2 Cups Cauliflower florets*
  • 1 Cup Sweet Green Peas*
  • 1/2 Cup Chopped Red Onions*
  • 1 Tablespoon of Cilantro*
  • 1 1/2 Cups Cooked Basmati Rice
  • 2 Tablespoons of Low Sodium Soy Sauce
  • 1 Tablespoon Cooking Oil
  • *Organic
Directions
  • Step 1 1. In a medium sauce pan add cooking oil. Sauté Onions, Cauliflower 3-4 minutes. Add peas cook 1 more minute.
  • Step 2 2. Add Cooked Rice, make sure rice is a firm texture.
  • Step 3 3. Pour Soy Sauce evenly over rice. Mix from the bottom of pan upward.
  • Step 4 4. Add Cilantro mix 1 more time.
  • Step 5 5.Serve and Enjoy!
Vegan Mac & Cheese

Vegan Mac & Cheese

 

Vegan Mac & Cheese

March 21, 2018
: 6
: Easy

By:

Ingredients
  • 8 oz. Chickpea Elbow Macaroni (Banza Brand)
  • 1/4 cup Vegan butter
  • 2 tablespoons Organic Unbleached All purpose Flour
  • 1 teaspoon Sea Salt
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • a pinch of Cayenne Pepper
  • 7 oz. Daiya medium Cheddar Block
  • 2 cups of Nut Milk
  • 2 tablespoons Apple Cider Vinegar
  • Garnish: Red pepper Flakes (optional)
Directions
  • Step 1 1. Boil Macaroni 8 minutes. Rise with cold water. Set aside
  • Step 2 2. Pour Nut milk into mixing bowl. Add Apple Cider Vinegar. Stir once. Let sit for 5 minutes.
  • Step 3 3. Meanwhile Melt Butter in sauce pan. Whisk in flour slowly until smooth.
  • Step 4 4. Whisk in Nut Milk 1/2 cup at a time.
  • Step 5 5.Mix in Garlic Powder, Onion Powder, Cayenne Pepper and salt.
  • Step 6 6. Grade Cheddar block into sauce mixture and stir in between portions. Heat through 2 to 3 minutes.
  • Step 7 7. Pour Cheese sauce over macaroni. Stir to combine.
  • Step 8 8. Garnish individually and Serve.
Scrambled Tofu with Red Cabbage, Zucchini and Spinach

Scrambled Tofu with Red Cabbage, Zucchini and Spinach

 

scrambled tofu with red cabbage, zucchini and spinach

February 26, 2018
: 4
: Easy

By:

Ingredients
  • 1-16oz package of organic extra firm tofu
  • 1 zucchini (dice in quarters pieces)*
  • 1 cup of shredded red cabbage*
  • 1 cup of Baby spinach*
  • 1/2 cup of slice sweet onion
  • 1/4 tsp garlic powder
  • 1/4 tsp cumin
  • 1/2 tsp sea salt
  • 1 tsp turmeric
  • a pinch of pepper (optional)
  • *Organic
Directions
  • Step 1 1. Drain tofu. Press with paper towels until dry to remove moisture and set aside.
  • Step 2 2. Mix together garlic powder, cumin, sea salt and tumeric in a small bowl. Set aside.
  • Step 3 3. Lightly oil skillet set to medium add onion and red cabbage saute 3 mins add zucchini saute another 3 mins.
  • Step 4 4. Crumble tofu into the pan over veggies. Add spice mixture evenly on top. Mix all ingredients together.
  • Step 5 Heat through 3 to 4 minutes.
  • Step 6 5. Serve and enjoy!