Wednesday, October 5, 2016

Simply Delicious Butternut Squash "Cheese" Sauce (WFPB, Vegan, Nut free)

Yesterday, I found myself in a dilemma.  I had 30 minutes to get my daughter fed and out the door to her next activity.  My kitchen was overflowing with butternut squash so I had steamed them up the day before.  However, my children are not butternut squash fans.  I've tried too many recipes over the years to count.  I, however, love them which is why I keep buying them.  Anyway, in my determination to get them to eat butternut squash, I ran across a simple cheese recipe (which I have misplaced) without cashews (we love cashews but they don't like everyone in our family).  I adapted it slightly.  It was a huge hit with all of us except one.  It tastes amazing on the mung bean/edamame fettucine we eat.  Hope you enjoy it too!

Ingredients
2 cups cooked butternut squash
2 tablespoons tahini
2 tablespoons nutritional yeast
1 teaspoon garlic powder
1 teaspoon smoked paprika 
1/4-1/2 teaspoon salt (optional)....I thought it was great without by my kids disagreed

Directions
Put all ingredients in a high speed blender.  Purée until smooth.  Add small amounts water to help the blending process if needed (I did not do this making it a little thick).  Throw it on your cooked pasta or baked potatoes or whatever sounds good.  Enjoy!

Rating: 4 out of 5 loved it!

Monday, August 24, 2015

Cookie Dough Dip (WFPB, Gluten-free, Sugar free)

This is one of my all time favorite desserts from Chocolate Covered Katie.  It makes a great classroom birthday party treat everyone loves.  Plus it is really easy to make as long as you remember to pre soak the dates.

Ingredients
  • 1 1/2 cups chickpeas or white beans (1 can, drained) (250g after draining)
  • heaping 1/8 tsp salt
  • tiny bit over 1/8 tsp baking soda
  • 1 tbsp plus 1 tsp pure vanilla extract
  • 1/4 cup nut butter of choice (sunflower butter works well)
  • 1 and 1/4 cups pitted dates (about 10 medjools)
  • 1/3 cup chocolate chips 
  • 2 tbsp oats, optional
  • plant-based milk of choice as needed for consistency
Instructions

In a bowl, cover the dates with 1/2 cup water. Let this sit for at least 8 hours. Then add all ingredients (including the dates' soaking liquid), except chocolate chips, to a food processor  and process until very smooth. 

Tuesday, June 23, 2015

Indonesian Noodles (Plant-based, Gluten-Free)

The cookbook "Forks Over Knives" has been a main resource over the past several months for our family.  From Chef AJ's "Disappearing Lasagna" to delicious pastas using cauliflower to make an amazing cream sauce, it seems all recipes have been wonderful.

The Indonesian Noodles recipe originally calls for brown rice noodles and mung bean sprouts.  However, we found these delicious fettuccine-shaped mung bean noodles at the store for a substitute.  Also, as a shortcut (time is of the essence in our kitchen with 3 hungry kids to feed), I used our food processor to slice the onions and carrots.  The kids and adults all loved the recipe.  Definitely putting this on the repeat list.

Ingredients
3 tablespoons low sodium soy sauce* see note on soy
2 tablespoons date molasses (use maple syrup in a pinch)
1 tablespoon tomato paste
1 tablespoon sambal oelek (definitely worth searching for this as it is delicious, otherwise I was going to substitute with sriracha)
3 cloves garlic, minced
1 medium yellow onion, peeled and cut into 1/2 inch slices
1 cup shredded cabbage
1 medium carrot, peeled and cut into matchsticks
12 ounces brown rice noodles or 1 1/2 packages mung bean noodles, precooked and warm


Directions
Combine soy sauce, molasses, tomato paste, sambal oelek, and garlic in small bowl, set aside.

Heat a large skillet over high heat.  Add onion, cabbage and carrot.  Directions say to stir fry for 2-3 minutes adding 1-2 tablespoons of water to keep veggie from sticking.  I had to stir fry for longer to get my onion cooked enough and used veggie broth to keep it from sticking.  Add soy sauce mixture and cook an addition minute.  Add cooked noodles and toss well.  Serve warm.


Note on soy:
Many of my recipes now contain soy and have for months.  The health benefits of whole, non-GMO soybeans are too great to detail here.  Nutritionfacts. org is a good source on health benefits of whole soy.  We actively avoid GMO soybeans and processed soy (e.g., isolated soy protein, etc.).  Once we realized it was the carrageenan (food additive) in our soymilk causing the problems (not soy as the doctor thought) we have been fine consuming non-GMO, minimally processed soy products (e.g., edamame, organic soymilk (just water and soybeans), organic tofu, etc.).

Fudgy Brownies (Low Sugar, Plant-Based , Gluten-Free)

I saw this post over at Vegan in the Freezer and had to try it.  I substituted dates for the coconut sugar and sunflower butter for the coconut butter. This is the best brownie recipe I've tried! It does not fall apart like others I've tried or get dry like others.  Plus, it is a nice fudgy, moist brownie.  Delicious!
Ingredients
1/2 cup kidney beans
1 cup pitted dates, softened in water for 30 minutes prior to using
1/3 cup peeled, precooked, and cooled yellow or red potato 
2 tablespoons tahini 
2 tablespoons sunflower butter
1/4 cup pure maple syrup
3 tablespoons nondairy milk
1/2 cup plus 2 tablespoons cocoa powder
2 tablespoons arrowroot powder
11/2 teaspoons pure vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon baking soda 1/2 teaspoon sea salt
3 tablespoons nondairy chocolate chips (mini are nice)
Directions
Preheat oven to 350°F. Line an 8" × 8" brownie pan with parchment paper.
Using a food processor, purée the beans, dates, potato, tahini, and coconut butter until smooth.  Add maple syrup and milk and purée again.
Add the cocoa powder, sugar, arrowroot, vanilla extract, baking powder, baking soda, and sea salt to the processor and process until combined. Stir in the chocolate chips.
Transfer the mixture to the brownie pan, and spread evenly with a spatula. Bake for 22–24 minutes. Remove, let cool completely before serving. 

Monday, March 9, 2015

Potato "Egg" Casserole (Vegan, WFPB, No oil)

This recipe from Fat FreeVegan is amazing!  It is the best vegan recipe we have tried that gets close to the real egg taste and texture.  We used 16 ounces of sprouted tofu and added the optional cashews.  It is a low calorie delicious meal.  Three of us love it.  The other 2 think it is just ok.  We will be experimenting with other veggie combos.  It is a part of our weekly meal plan and reheats well.

Ingredients
1 pound red potatoes, quartered (we chopped ours into bite sized pieces)
1/4 cup diced roasted red pepper
1 pound broccoli rabe
16 ounces sprouted tofu, drained
1/4 cup plain soy milk
1 clove garlic
2 tablespoons nutritional yeast
1 heaping tablespoon of cornstarch
1 tablespoon raw cashews (optional)
1/4 teaspoon onion powder
1/8 teaspoon turmeric
3/4 teaspoon salt
1/8 teaspoon chipotle chili powder
1 teaspoon basil

Instructions
Preheat oven to 400ºF.  Roast diced potatoes on parchment paper lined baking sheet for 15-20 minutes, stirring once, until they are slightly tender.  Remove from oven and transfer to casserole dish.  Season lightly with salt and pepper.  Sprinkle with roasted red pepper.

While potatoes are baking, bring large pot or water to boil and have ready a large bowl of water and ice.  Cut off and discard rabe's thick stems.  Chop the leaves and smaller stems into 2-inch pieces. Add salt to boiling water, add broccoli rabe, boiling for about 5 minutes.  Drain well and plunge into ice water.  Dry greens well and place them on top of potatoes.

Place tofu and remaining ingredients in blender, purée until smooth.  Add small amounts of additional water to help make mixture smooth, if needed.  Pour mixture over contents in baking dish. Use spoon to gently open areas in the greens to allow mixture to penetrate.  Smooth top of tofu layer until even and covering all rabe.

Bake for 40-50 minutes or until liquid has thickened.  (Shallow baking dishes take less time that deep ones.) Remove from oven and allow to rest for 10 minutes before slicing and serving.

Sunday, November 9, 2014

Slow Cooker Red Lentil Soup (WFPB, Vegan, Gluten-free)

Another family share recipe, this time from my sister-in-law, Katie.  I love the simplicity of this Slow Cooker Red Lentil Soup so had to try it.  What I wasn't prepared for was my children devouring it! They cleaned their bowls.  Now the taste is pretty heavy on the tomato so I added plenty of the healthy amazing vegan cheese to it and some chopped up spinach for my serving.  They ate it with a little bit of Daiya and some tortilla chips broken up into it.  All gave a thumbs up! I substituted shredded sweet potatoes for the carrot (one child is not a carrot fan) and omitted the basil (we were out). Still a huge success!

Ingredients
2 cups dried red lentils
32 ounces low sodium oil-free vegetable broth
3 carrots, cut into chucks or 2 cups shredded sweet potato
1 15 ounce can dice tomatoes
4 ounce tomato paste
1 onion, diced
2 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon black pepper

Directions
Place all ingredients in slow cooker for 8-10 hours on low and 4-5 on high.

Chickpea Veggie Burger (WFPB, Vegan, Gluten-free)

My family is so good about sending me links to recipes they love as several members of my extended family are trying their best at adopting a whole foods plant-based lifestyle.  My little sister sent me this Chickpea Veggie Burger recipe.  I was skeptical as we have tried so many, many veggie burger recipes over the past year.  They were all ok but the kids did not like them.  Now, this one is by far the best veggie burger recipe we have tried to date.  The kids will eat this is in a wrap with plant-based ranch and greens.

Ingredients
1 can chickpeas, drained, rinsed and mashed (or 1 1/2 cups cooked)
1/2 red onion, finely diced
1 small zucchini, grated
3 tablespoons finely chopped cilantro (still as delicious without the cilantro in my opinion)
3 tablespoons red wine vinegar
1/2 to 1 tablespoon Sriracha sauce (kids and I like it with 1/2, husband likes it with full tablespoon)
2 tablespoons sunflower butter or peanut butter
1 teaspoon cumin, ground
1 teaspoon garlic powder
1/2 teaspoon black pepper (or more to taste)
1/2 teaspoon salt
1 cup quick oats

Directions
Preheat oven to 400ºF.  Mash chickpeas before adding remaining ingredients to bowl.  Mix well. Form 6-8 patties.  We have found that baking them in the oven works best for keeping them together. Place patties on silicon baking mat or parchment paper.  Bake for 10 minutes on each side.