VEGAN CHICKPEA TUNA SALAD

VEGAN CHICKPEA TUNA SALAD

Ingredients

2 cans chickpeas rinsed and drained

1/4 c vegan mayonnaise regular mayo will work as well

4 celery stalks diced

1/4 c red onion diced small

1-2 tsp capers

Juice of 1/2 lemon

2-3 T fresh chopped dill

Sea salt and cracked pepper to taste

Instructions

1.     In a medium bowl, using a potato masher or other similar tool, mash chickpeas well until most are completely mashed.


2.     Add in all other ingredients and stir well to combine. Adjust seasoning as desired.


3.     Chill for 10-20 minutes before serving.


4.     Enjoy on a sandwich or however you would usually have tuna salad.


CREAMY VEGAN BROCCOLI SOUP

CREAMY VEGAN BROCCOLI SOUP

Ingredients for soup:

• 4 tbsp (30ml) extra-virgin olive oil (any neutral oil or vegan margarine will do)

• 5 cups (625ml) broccoli, chopped

• 2/3 cup (80ml) carrots, finely chopped

• 2/3 cup (80ml) celery, finely chopped

• 2/3 cup (80ml) onion, finely chopped

• 2 clove garlic, minced

• 1/2 tsp (1.25ml) salt

• 6 tbsp (45ml) flour

• 2 1/2–3 cup (310ml – 625ml) vegetable broth

• 2 cup (250ml) Suncoast Gold Unsweetened Macadamia Delight (or other unsweetened plant milk)

• 1/2 cup (60ml) coconut milk

• 4 tbsp (30ml) nutritional yeast

·       2 cloves garlic, halved

Ingredients for browned broccoli “croutons”:

• 1 1/3 cup (160ml) broccoli florets

• 4 tsp (10ml) olive oil

• salt, to taste

Directions for soup:

1. In a medium saucepan, heat olive oil over medium heat. Add the broccoli, carrot, celery, onion, and garlic. Sprinkle with 1/4 tsp salt. Sauté until onion is translucent and just tender.

2. Sprinkle vegetables with 3 tbsp flour. Stir and cook for at least 1 minute. Whisk in the vegetable broth. The soup should thicken as you stir. Whisk in the unsweetened macadamia milk, the coconut milk, and the nutritional yeast. Simmer over medium-low for at least 10 minutes, or until the vegetables are tender. Purée the soup to your liking. If you prefer a chunkier soup, lightly blend on a slow speed. I prefer to blend 1/2 to 2/3 of the soup until smooth and mix it with the remaining chunkier soup.

Directions for browned broccoli croutons:

1.In a small, separate saucepan, heat olive oil over medium heat. Add the broccoli florets and sprinkle with salt. Sauté until just nearly tender. Turn the heat up to high and continue to cook, stirring sporadically, until the broccoli has a nice brown/black edge on at least 1 side. Remove from heat and set aside.

SERVING:

 Ladle soup into bowls. Drizzle with a little bit of olive oil, top with browned broccoli florets, vegan cheese shreds (optional), and cracked black pepper. Serve with bread or buns, crackers, or sandwiches. Enjoy!

VEGAN MOIST BANANA BREAD

VEGAN MOIST BANANA BREAD

Ingredients:

10 ripped smashed bananas

1 tsp. Pure Organic vanilla extract

2 tbsp. Organic, cold pressed, unfiltered, virgin coconut oil (melt in a pan or microwave for one minute until liquid)

1 c. Organic almond or coconut milk

1 c. Organic, raw pecans. (Crushed in big chunks)

1 c. Organic Einkorn wheat flour  (gluten free flour will work too, if needed)

1 c. Organic Spelt flour

1 tsp. Non GMO, aluminum free baking powder

2 c. Organic frozen Blueberries

Preparation:

1.     Grease two (10 X 10) pans with coconut oil.

2.     Preheat oven at 375*

3.     Mix all wet ingredients (mashed bananas, coconut oil, vanilla extract,  and almond milk)

4.     Mix flour and baking powder separately, add to the wet mixture and mix well; you can now add pecans and blueberries.

5.     Pour mixture into pans (fill 3/4 of the pan) and bake each pan separately for 40 minutes each, until golden brown, let it cool for an hour and serve.

NOTE: bread will not  be very dry, it will be moist. ENJOY!!!

SIMPLE MACHINE BREAD RECIPE

SIMPLE MACHINE BREAD RECIPE

Ingredients:

3 cups organic white flour

1 cup organic whole wheat flour

2 tbsp flaxseed

1 tbsp instant yeast

1 tsp salt

1 tsp olive oil

2 cups of water

HUMMUS DIP/ SPREAD

HUMMUS DIP/ SPREAD

Ingredients

I can of chick peas

1/4 cup of Tahini paste

Fresh lemon juice

Fresh ground pepper

Half a cup of parsley

3 tbsps. of extra virgin olive oil.

Salt to taste

Optional

1 clove of Garlic

3 to 4 tbsps. of water if needed to bring it to consistency

Add variations such as roasted red peppers, Jalapeno, pine nuts if you prefer

Directions:

1.     Put all the ingredients in the food processor except the Olive oil and water.

2.     Blend it at the interval of 20 secs for three to four times until you achieve desired consistency.

3.     Drizzle the olive and water as needed while the food processor is on.

4.     Enjoy! You can use as a spread on the toast, with vegetables, crackers and pita bread.

BRUSCHETTA

BRUSCHETTA

Ingredients for the tomatoes:

4 tbsp. extra-virgin olive oil

2 cloves garlic, thinly sliced

4 large tomato’s, diced

¼ c. thinly diced basil

2 tbsp. balsamic vinegar

1 tsp. kosher salt

Ingredients for the bread:

1 large baguette, sliced 1/4 “ thick on bias

Extra-virgin olive oil for brushing

SIMPLE YEAST-FREE & GLUTEN-FREE BREAD

SIMPLE YEAST-FREE & GLUTEN-FREE BREAD

Ingredients:

1 cup millet

½ cup buckwheat

¼ cup flaxseed

Salt to taste

Herbs of choice (i.e: rosemary, oregano..)

1 cup of water

1 cup of sparkling water

Olive oil (optional)

Directions:

1.     Grind the seeds and grains separately

2.     Combine all the dry ingredients in a bowl.

3.     Add the cups of water and sparkling water, and stir well until blended.

4.     Heat the oven to 350 degrees F. Place the mois mixture on a baking sheet in the chosen pan.

5.     Bake for 25 min.  Use a brush to oil the top of the bread and add herbs of choice.

6.     Bake for another 20-25 minutes. Once golden, remove from the oven, let it cool on a rack. Cut it into desired pieces and place into a ziplock bag. Store in the fridge to preserve freshness.

Quick No-Knead Bread

QUICK NO-KNEAD BREAD

Ingredients:

3 cups all-purpose flour

¼ tsp instant yeast

1 ¼ tsp salt

2 ½ cups of warm water

½ cup seeds of choice

Directions:

1. In a large bowl combine flour, yeast, salt and seeds. Mix well. Add 2 ½ cups of warm water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap and let rest approx. 12 hours (overnight), as room temperature (approx. 70 degrees).

2. Dough is ready when the surface is dotted with bubbles. Place the dough in the bread loaf pan you are going to bake it in. Let rest for approx. 15 min. Meanwhile, heat oven to 400 degrees F.

3. Bake the bread for 40-45 minutes, until loaf is beautifully browned. Cool in a rack.

Broccoli Salad

Ingredients:

- 2 heads of broccoli

- 1 bunch of chopped chives

- 1-2 carrots

- ½ cup sunflower seeds or sunflower sprouts

- ½ cup raisins or dried cranberries

- 1 tbsp vegetable/vegan mayonnaise

- Black pepper, salt, vegetable seasoning to taste

- 1 tbs lemon juice

Instructions:

1. Wash and chop or grate the broccoli. Grate the carrots using a grater and finely chop the chives. Mix everything together in a bowl.

2. Place the raisins (or cranberries) along with the sunflower seeds in a bowl of hot water and soak for 15 min. Afterwards, pour out the water and add the contents of the bowl to the salad. Add the sunflower sprouts directly into the salad without soaking them in water.

3. Add some kind of vegetable/vegan mayonnaise to the salad. Season to taste with salt, pepper, herbs, vegetable seasoning as well lemon juice.

ORGANIC GLUTEN FREE VEGAN LASAGNA

INGREDIENTS: for a quick and easy saving time recipe, I used organic frozen veggies.

·      JOVIAL brown rice No boil lasagna

·      Organic Tofu

·      Sea Salt

·      Organic baby Spinach

·      Organic shredded carrots

·      Organic Peas

·      Organic Diced onions

·      Organic Broccoli

·      Organic Tomato basil Marinara pasta sauce

Preparation:

Preheat oven at 350 degrees.

Drain the water from the tofu and mash it,  add salt to taste.

Mix all vegetables with tofu (except for spinach)

Pour marinara sauce at the bottom of the pan, add a layer of lasagna, add more marinara, follow with a layer of the tofu/ vegetables mixture, add spinach, add another layer of lasagna and more marinara, follow with a layer of tofu/vegetables mixture, add spinach, repeat these steps until you cannot add anymore layers to your glass pan, , end with a layer of lasagna and marinara. (Optional)  top  with any vegan cheese.

Cover with chlorine free parchment paper and then cover with aluminum foil.

Bake for 30 minutes or until pasta is soft at 350 degrees covered, if you added vegan cheese on top, uncover  for the last 5 minutes to allow the cheese to get a golden brown look.

NOTE: since this recipe uses no boil lasagna, be very generous with the tomato sauce, this will help to make it soft and not too dry.

Enjoy!

Smoked Vegan Cheese

Ingredients

·      4 cups raw cashews, soaked overnight

·      3 tbsp sweet white miso

·      3 tbsp nutritional yeast

·      4 tbsp filtered water

·      8 capsules acidophilus (or 1/8 tsp mesophilic culture)

·      Hickory smoked salt

·      2 tbsp hickory wood chips

Instructions

1.     Drain the soaked cashews and place them in a large glass bowl. Bring a pot of water to a boil and pour over the cashews. Let sit 1 minute, and drain. This step is not essential but will kill possible bad bacterias.

2.     Transfer the cashews to a blender, or food processor. Add the white miso, nutritional yeast, and filtered water. Blend on high speed, scraping down the sides from time to time, until you get a very smooth, yet thick texture. If needed, add 1 tablespoon of water at a time until smooth. Do not add too much water, you want to use as least as possible otherwise the cheese will be too soft.

3.     Stir in the acidophilus powder from the capsules (or use mesophilic culture) and blend again for a few seconds.

4.     Transfer the cashew mixture into a cheesecloth and pull it tight. Add a weight above it and let sit at room temperature for about 24 hours. I placed the cheesecloth in a colander on top of a bowl. This step is important to start the fermentation of the cashew cream and drain possible excess water.

5.     After one day, the cashew cream should have a slightly sour, lemony taste, like fresh cream cheese. Transfer to a clean bowl, cover with plastic film to touch and place in the refrigerator for about 4 hours.

6.     Cut strips of parchment paper and lay them in 3 4-inch springform pans. You want to cover the sides and bottom of the springform pans, you can also use plastic film if you prefer. The goal is to prevent the cheese from sticking to the metal. Fill the pans with the mixture and press it down using plastic film so it doesn’t stick to your hands. Cover the pans with plastic film to touch and place in the refrigerator for 2 days.

7.     Then, carefully remove the cheeses from the springform pans and place them on a plate or small baking sheet lined with parchment paper. Salt both sides with about 1/4 tsp of hickory smoked salt. Do the same for the sides. Use your finger to gently spread the salt on the surface of the cheese.

8.     Place the cheeses in your refrigerator.

AGING

1.     The next day, your cheeses will have lost some water thanks to the salt. Pat them dry with a paper towel if they are too wet, and replace the parchment paper with a new one.

2.     For the next 2 weeks, flip the cheeses every day and change the parchment paper regularly if it becomes wet. Note: Cheeses should always be aged in your refrigerator, not at room temperature. At first, the cheeses will be very soft but as they age they will become firmer. If you see some mold appearing, just scrape it off and re-salt the area.

SMOKING

1.     After two weeks, your cheeses should be firm enough to handle, if they are not I recommend you let them age another week.

2.     Place one tablespoon of hickory wood chips in the bottom of the stovetop smoker. Place the drip and cooking trays on top of the wood chips. You can now place two cheeses on the cooking rack.

3.     Heat the smoker over low-medium heat on a stovetop burner. Once smoke starts to appear, close the lid of the smoker completely and smoke the cheese for about 12 minutes. Some smoke will escape from the smoker, that’s normal. I usually carefully flip the cheeses halfway through smoking but it’s not essential.

4.     After 12 minutes, the cheeses should be golden brown. Remove the smoker from heat and let cool for at least 30 minutes. The cheeses will be very soft because of the heat, so be careful when handling them.

5.     Transfer to a bamboo mat or clean grid and place in the refrigerator. Let it age for one more week, flipping every 2-3 days. If you are patient enough, I recommend you let the cheeses age for 2-3 weeks after the smoking process, the flavors will merge and the cheese will become even firmer.

6.     This smoked cheese is delicious on its own, or with crackers, whole-wheat bread, a drizzle of maple syrup, jam, nuts, or fruits. It can also be used in other recipes like grilled cheese sandwiches, risotto, hamburgers, etc.

Avocado Chickpea Salad Collard Wraps

INGREDIENTS

• 1 ripe avocado
• 1 15-ounce can (1 1/2 cups) chickpeas, drained and rinsed
• 1 medium stalk celery, diced
• 1/2 large bell pepper, diced
• 1 medium carrot, diced
• 1 lemon, juiced
• 1/4 cup cilantro, finely chopped
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon pepper, plus more to taste
• 6 collard leaves

INSTRUCTIONS

1. In a small bowl, mash avocado.
2. In a large bowl, add chickpeas; with a potato masher or fork, mash chickpeas well. Add celery, bell pepper, and carrot; stir. Add lemon juice, cilantro, mashed avocado, salt, and pepper; stir until all ingredients are combined.
3. Lay a collard leaf flat on a cutting board. Scoop about 1/3-1/2 cup chickpea salad onto the center of the leaf. Fold the edges in, then roll the leaf like a burrito.
4. Repeat until all of the chickpea salad is used.
5. Store in the fridge in an airtight container for up to 5 days.

**Thank you Judy from ChicagoVeg for sharing this recipe! Original recipe and more can be found on: www.emilieeats.com

Carob Cream Pie

Ingredients:

• 1 cup cashews
• 1 qt nut milk or soy milk
• ½ cup shredded coconut
• ⅓ cup carob powder
• ½ cup honey or agave syrup
• 1 ½ tsp Cafix or Pero
• 1 tsp pure vanilla extract
• ½ tsp sea salt
• 6 tbsp arrowroot powder
• 9” or 10” baked pie shell or graham cracker crust
• 1 banana

Directions:

Blend cashews and coconut with half the milk until very smooth. Add carob, honey, Cafix, vanilla, and salt. Blend again. Heat in a saucepan on low, stirring to prevent sticking or lumps. Blend remaining 2 cups milk with arrowroot powder. Pour into the hot mixture stirring until mixture comes to a low boil. It will get very thick. In the meantime, cut the banana into thin slices and arrange them so that they cover the whole bottom of the crust. Remove hot mixture from stove top. Pour into graham cracker crust or baked pie shell onto the bananas. Refrigerate to chill and set. Garnish with fresh coconut or berries. Serve with soy or coconut whipped cream. Enjoy!

Spaghetti Squash Lo Mein

Ingredients:

• 1 Large Spaghetti Squash
• 1tsp olive oil
• 1 tbsp sesame oil
• 3 cloves garlic (pressed)
• 1 bag broccoli slaw
• 16 oz sliced mushrooms
• Green onion, chopped (for garnish)

Sauce:

• ¼ c coconut aminos
• 2 tsp 5 star spice
• 1 clove garlic (pressed)
• Grated fresh ginger

Instructions

1)     Preheat the oven to 400 degrees Fahrenheit

2)     Cut the spaghetti squash in half lengthwise and scoop out the seeds and stringy middle bit. Rub the 1 tsp olive oil over the inside of each of the squash halves and then place them on a baking tray. Bake in the oven for approximately 30 minutes until the center of the squash is tender.

3)     Remove the squash from the oven and using a fork, scrape out of the inside of the squash horizontally to get strands of "spaghetti"

4)     Heat 1 tbsp sesame oil in a large frying pan over medium high heat. Add in the crushed garlic saute until fragrant. Add in the ginger, cole slaw mix and continue to cook for 4 to 5 minutes unit tender and the cabbage has wilted.**

5)     In a sauce pan combine all of the ingredients for the sauce and bring to a boil. Lower the heat and let is simmer for 5 minutes or so.

6)     Add the spaghetti squash mixture. Pour the sauce and stir until well combined. Garnish with a sprinkle of green onions before serving. Enjoy!

Quick Gluten Patties

Ingredients:

• ¾ cup hot water
• 2 tbsp oil
• 2 tbsp soy sauce or Bragg Liquid Aminos
• 2 tbsp nutritional yeast flakes
• 2 tbsp soy flour or garbanzo bean flour/chickpea flour
• 2 tbsp wheat germ
• ½ cup oats
• ½ cup gluten flour
• ½ tsp sage
• ½ tsp garlic powder
• 1 ½ tsp onion powder

Directions:

Mix all dry ingredients together first. Combine hot water, oil, and soy sauce together and add to the dry ingredients. Mix until combined. Fry by little spoonfuls in hot oil.

Breakfast Burittos

Ingredients:

• 1 Bell peppers (any color)
• 1 cup of spinach
• 1 yellow or red onion
• Sea salt to taste
• 1/2 tsp fresh ground pepper
• 1 1/2 tsp Tumeric
• 1/4 cayenne pepper
• 3 cloves garlic (peeled and minced)
• 1/4 nutritional yeast
• 1 cup of Gardein Beefless Ground Package of Extra-Firm Tofu (pressed)
• Whole wheat tortillas or corn tortillas (tacos)

Directions: Combine all the ingredients and stir fry until golden. Add to the tortilla, roll it and enjoy!

Mock Tuna Salad/Spread

Ingredients: 

• 1 can (16 ounces) garbanzo beans, drained and rinsed well 
• 1 rib of celery, finely chopped 
• 1 small dill or sweet pickle, finely chopped -- or 2 tbsp pickle relish 
• Sea salt to taste 
• ¼ cup Vegenaise or any other vegan mayonnaise 
• Red onion finely chopped to taste 
• 1 tbsp fresh flat-leaf parsley, finely chopped (optional) 
• ½ sheet nori seaweed (optional) 

Directions: 

Place the garbanzo beans in the food processor. Tear the optional seaweed into small pieces and add to the processor. Briefly pulse the processor several times to achieve a flake-like consistency. Do not over process or you will end up with a paste. Transfer to a bowl and add the remaining ingredients. Add a little more mayo if necessary for a moist and creamy texture and adjust seasonings. Refrigerate for several hours to blend flavors. Serve on crackers, toast, or anything you wish!

Eggless Tofu Salad

Ingredients:

-4 packs extra firm organic tofu
-1 1/3 cup red roasted pepper (Obybio)

-1 cup chopped green onions

Dressing:
-2 cups Vegenaise
-1/2 cup yellow organic mustard -2 TBSP turmeric
-1/3 chopped drill

Directions:
First, drain the water and then soak water out of tofu with a paper towel. Chop the tofu in small pieces and put it aside. Then, chop the red pepper into small pieces. Chop the green onion and the dill. In a separate bowl, mix the mayonnaise, mustard, dill and turmeric. Then, mix all the ingredients with the dressing and keep in the refrigerator for at least one hour to let the tofu absorb the dressing. Serve it as a side dish or as a main dish. It is simple and easy to make and a good source of protein. Enjoy! 

VEGAN MOIST BANANA BREAD

INGREDIENTS:

About 16 servings (8 servings per pan)

·      10 ripped smashed bananas

·      1 tsp. Pure Organic vanilla extract

·      2 tbsp. Organic, cold pressed, unfiltered, virgin coconut oil (melt in a pan or microwave for one minute until liquid)

·      3 tbsp. Organic, pure maple syrup

·      1 c. Organic almond or coconut milk

·      1 c. Organic, raw pecans. (Crush in big chunks)

·      1 c. Organic Einkorn wheat flour or spelt flour (gluten free flour will work too, if needed)

·      1 tsp. Non GMO, aluminum free baking powder

PREPARATION:

1.     Grease two (10 X 10) pans with coconut oil.

2.     Preheat oven at 375*

3.    Mix all wet ingredients (bananas, coconut oil, vanilla extract, maple syrup and almond milk)

4.     Mix flour and baking powder separately and add to the wet mixture, then add pecans and mix.

5.     Pour mixture into pans (fill 3/4 of the pan) and bake each pan separately for 40 minutes each, until golden brown, let it cool for an hour and serve.

VEGAN CHEESECAKE

Crust Ingredients:

5-6 large medjool dates

1 cup raw pecans

Filling Ingredients:

1½  cups of raw cashews

¼ cup lemon juice

1/3 cup coconut oil, melted

½ cup + 2 tbsp full fat coconut milk

½ cup maple syrup

Instructions:

1.     Place pecans into a food processor and process into a meal. Add dates and continue to process until dates and nuts form a loose dough – it should stick together when you squeeze a bit between your fingers. If it’s too dry add a few more dates. Optional: add a pinch of salt to taste.

2.     Lightly grease or use cupcake papers in a standard 12 slot muffin tin.

3.    Scoop in 1 heaping tbsp. of crust and press with fingers. To pack it down, use a small glass or the back of a spoon to compact it and really press it down. I found the bottom of a glass works well. If it sticks, separate the crust and the glass with a small pieace of parchment paper.

4.     Add all filling ingredients to blender and mix until very smooth.

5.     Pour the filling over the crus in the muffin tin. Tap a few times to release any air bubbles

6.     Freeze until hard for about 4-6 hours

7.     Remove from the freezer for at least 10 minutes before serving. Top with large raspberry, or the topping of your choice.