Tag: dairy free

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.
 
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

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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

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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!