Tag: dairy free

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.

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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.

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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!
 
Red Lentil Soup (Vegan)

Red Lentil Soup (Vegan)

Red Lentil Soup

May 4, 2018
: 6
: Easy

Creamy, flavorful and high in protein.

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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.

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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!
 
Green Protein Smoothie

Green Protein Smoothie

Green Protein Smoothie

April 21, 2018
: 1
: Easy

Packed with energizing green veggies to boost your morning.

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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.

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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.

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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!
 
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.

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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.

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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.