Friday, October 13, 2017

Dan's BBQ Cauliflower Wings (WFPB, vegan, no oil)

My husband makes these amazing cauliflower wings most weekends.  He can throw everything together in about 5 minutes, then into the oven.  He makes 1/2 the cauliflower with BBQ sauce and the other 1/2 with hot sauce.  We all devour them as if we've never seen food before.  We'll serve baked potatoes, green salad, baked beans or other items to help round out the meal.  Delicious!

  2/3c rice flour (or another grain flour)
  2/3c almond flour 
  1t onion powder
  1/2t salt
  1c plant milk (or slightly more - you want it like pancake batter)

1. Preheat oven to 425.
2. Mix in a bowl all ingredients.  
3. Cut head of cauliflower broken into bite sized chunks, tossing the chunks into the batter as you cut.  
4. Mix cauliflower chunks until coated with batter.
5. Distribute chunks evenly on a baking pan.  Use either parchment paper or a silicone mat to keep pieces from sticking
6.  Cook in oven for 20-25 minutes, watch for brown color.  Flip the pieces with a spatula at about the 15 minute mark when the tops have browned a bit.
7. Put bbq sauce in a bowl, (about 1/2c).  Take tray out of oven and toss cauliflower in the bbq sauce to coat.
8. Put pieces back on the sheet pan and cook for another 5 minutes coated in the sauce. 

Monday, September 25, 2017

Hash Brown Casserole (WFPB, no oil, vegan)

This casserole from Fat Free Vegan is packed full of flavor and nutrients.  Anytime I can make a dish containing the wonder spice turmeric I go for it.  Just look at all of the articles about turmeric over at Nutrition Facts.  Everyone eats this cashew-based cheese casserole with delight.  Some add salsa, some add a splash of hot sauce, while I prefer it as is.  The texture of the optional chickpeas is not something we prefer so we leave it out and add chopped mushrooms.  Next time, I'll try some black lentils to see how those hold up.  In the meantime, enjoy!


1 1/4 cup water
1 cup plain, no sugar plant milk
3/4 cup nutritional yeast
1/4 cup raw cashews
3 tablespoons potato starch or cornstarch
1 1/2 tablespoons lemon juice
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon smoked paprika
1/2 teaspoon turmeric
1/8 teaspoon cayenne pepper, optional
black pepper to taste

1 large onion, chopped
3-4 cloves garlic, minced
12 ounces kale, stems removed and leaves chopped
16 ounces hash browns, thawed (or 1/2-inch cubed potatoes)
8 ounces mushrooms, chopped

Preheat oven to 350º.  Use 11 x 9 dish (we didn't have to oil ours to keep from sticking but use parchment paper if concerned on first batch).

Place all sauce ingredients into blender.  Blend until smooth.

Heat large skillet over medium high heat.  Add onion and mushrooms, cook, stirring until softened. Add garlic and kale, add 2 tablespoons water; cover tightly.  Cook, stirring every 60 seconds until kale has wilted to 1/2 volume.  Add sauce and hash browns.  Cook, stirring constantly until sauce begins to thicken.  Pour into baking dish.  Cover with foil and bake for 40 minutes.  Uncover and bake until casserole is set (no liquid in middle), 10-15 minutes.  Serve hot.  

Yogurt (WFPB, no oil, vegan)

After years of failed yogurt recipes, I finally found one that works.  It's delicious!  The key is the plant-based milk (no additives, just simple organic soybeans and water) and the probiotic starter.  I could see it being used as a sour cream without the optional ingredients.  My kids like it with 3 tablespoons of maple syrup.  Hoping to get that down to 2 tablespoons soon.  I tried date paste without success.  Enjoy!

1 container WestSoy soymilk
3 capsules of Solgar Advanced 40+ Acidophilus
3 tablespoons maple syrup, optional
1 teaspoon vanilla extract, optional

Place plant milk in blender on lowest speed.  Empty contents of capsule into blender.  Add maple syrup and vanilla extract if using.  Fill 7 half pint mason jars to equal levels.  Place in Instant Pot, selecting the yogurt button.  Set time for 9 1/2 hours.  When time is up, remove jars, put lids on and place in refrigerator to cool for at least 30 minutes.

Saturday, September 16, 2017

Sour Cream (WFPB, no oil, vegan)

Finally found a sour cream recipe we like!  Love it in this Mexican 10 layer dip.

12.3 oz. container of organic silken tofu
2 tablespoons lemon juice
1 tablespoon red wine vinegar
1/2 teaspoon sea salt (we used iodized)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Place all ingredients into a blender.  Blend until smooth.  Refrigerate for 30 minutes prior to use.

Why do we eat organic Non-GMO soy?  Here are some great videos to share why.

Friday, September 1, 2017

Pesto (WFPB, no oil, vegan)

With an abundance of basil in our garden, this has become our go to for a quick pesto recipe from Oh She Glows.  We usually double it for our family of 5.  Tastes great on pasta, in wraps, on crackers, or a spoon!  Pairs well with this plant-based cheese, by far our favorite cheese!
  • 1 cup tightly packed fresh basil leaves 
  • 1 garlic clove
  • 1 15-oz can navy/cannellini beans (1.5 cups)
  • 1 tbsp water
  • 2 tbsp nutritional yeast
  • 2-3 tbsp fresh lemon juice (1/2 lemon) I used 3 tbsp
  • 1/2-3/4 tsp kosher salt (I used 3/4 tsp)
  • You can add olive oil to taste if you prefer!

Add garlic clove to processor and process until finely chopped. Now add in the rest of the ingredients to taste and process until smooth, scraping down the bowl as necessary.

Overnight Oatmeal in the Instant Pot

We've been using our Instant Pot almost daily since we got it a year ago.  In fact, we purchased a second one since the first was in such frequent use!  Almost every night, we prep a large pot of oatmeal for use the next morning.  After many trials, this is the version we go to all of the time.  Enoy!

1 cup steel cut oats
2 cups water 
2 cups plant milk
1 tsp cinnamon, optional
1 tsp vanilla, optional

Place all contents into Instant Pot giving them a quick stir prior to sealing.  Set on 1 minute manual setting with valve closed.  Set timer for 7 hours (or an hour before you wake up).  Grind 1/4 cup of flax seed to combine with oatmeal just before serving.  Kids add chocolate chips while adults add fresh or thawed blueberries.

Wednesday, July 12, 2017

Potato Salad (WFPB, no oil, vegan)

Potato Salad 

This is an easy and tasty potato salad to bring to any potluck, pack in school lunches, or have around for snacking.  We adapted this recipe from the Forks Over Knives cookbook.  The raw onion in the original recipe bothered us so we substitute onion powder.  It's delicious served over a bed of greens. Enjoy!

2 pounds red potatoes, cubed (about 5 cups)
2 cloves garlic, minced
1 1/2 teaspoons lemon juice
2 stalks celery, finely diced (about 1/2 cup)
1/2 (14 ounce) package of extra-firm tofu, drained
1 tablespoon yellow mustard
1 1/2 teaspoons Dijon mustard
1 teaspoon onion powder
1/4 teaspoon sea salt
2 dill pickles, finely diced
fresh ground black pepper

1. Scrub, cube and steam potatoes for 10 minutes, until tender when pierced by a fork.  Transfer to bowl to cool.
2. Combine tofu, yellow mustard, Dijon mustard, garlic, lemon juice, and salt in a blender; purée until smooth.
3. Transfer mixture to bowl and add pickles; stir to combine.  Add potatoes, celery, and onion; toss gently.  Add pepper to taste.

Ratings:  3 out of 5 love it  (I have no idea why 2 of the kids don't like it.)