Wednesday, February 22, 2017

Pesto change-oh, pesto made with kale and no oil

This is a bright, lemony sauce to use on whole grain pasta for those dinners where you want pasta, but not tomato sauce.  A pesto sauce made from a 'whole-lotta' kale and lemon but without the olive oil traditionally found in pesto sauce so it won't hurt your heart.  

Kale Pesto Sauce
Ingredients:

5 large curly kale leaves, rinsed and torn to make about 3 cups or enough to fill your food processor bowl
12 fresh basil leaves, or a handful, or about 1/3 of those fresh bunches they now sell in the produce section--sans roots
4 tablespoons walnuts
2 tablespoons pine nuts
zest and juice from one lemon (in that order to make it easy on yourself)
2 large cloves garlic
1/3 cup water
1 tsp. miso paste

Combine all ingredients in food processor and zip around for about 30 seconds.  Toss with hot pasta. This makes enough for one pound of pasta prepared according to package directions.

Whole grain penne pasta with kale pesto sauce, fresh diced tomato and vegan parmesan



Monday, February 20, 2017

Plant based (and vegan) Chili, Non-fat, No Onions!

Vegan chili over pasta with nutritional yeast and flaxseed meal sprinkled over the top 
This is a repost with slight recipe adjustments/simplifications.

I have a hard time with onions and a slight allergy to bell peppers so here is my chili recipe which I can't seem to get enough of.....

Vegan Chili, No added fat, No Onions!

1 cup mushroom broth
1 1/2 cup diced celery
1 large can tomato puree
2 cans (13 oz typical) diced tomatoes
1 can white kidney beans
1 can red kidney beans
1 can black beans
1 can garbanzo beans
1 1/2 Tbsp. chili powder
1/2 tsp. pepper flakes
1 tsp cumin
1/4 tsp. salt
1/4 tsp. black pepper
1 bag frozen sweet corn
1/2 cup dry textured vegetable protein beef flavor (TVP)  or other vegan meat substitute (optional)

Simmer for 30 minutes or at least until hot and bubbly.

Makes enough for several people or several days.
Serve 1 cup over 1/2 cup prepared couscous, quinoa or whole grain pasta.
We also like to make our own tortilla chips by buying the most whole grain and least fat type available at our local market, cutting into triangles and baking in the oven (about 15 minutes at 375 on parchment) with a little taco seasoning or cumin sprinkled on top.  Whole wheat tortillas work well and don't get as tough as corn tortillas.

Note:  Use beans that you like, don't limit yourself to what I have listed or traditional pinto type chili beans if that isn't what you enjoy eating.

Herb Alpert and the Tijuana Brass makes good cooking music for this.

Friday, February 10, 2017

Vegan Lemon Soufflé

I want to make this again!

Ingredients:
1 package Mori-Nu Soft Tofu
5 tablespoons lemon juice
zest of one lemon, two if you want more lemon flavor
5 tablespoons sugar, or your preferred sweetener
2 tablespoon almond milk
1 tablespoon egg replacer powder
3 tablespoons cornstarch


2 tall soufflé ramekins, 10 ounces each prepared by spraying with a light coating of cooking spray oil, then dust with fine confectioners sugar.  Place in pyrex 9x13 pan.  Pour boiling water between ramekins to a depth of 3/4" or about halfway up the sides of the ramekins.

Lemon Souffle,  after 6 minutes of baking
Vegan Lemon Souffle,  after 40 minutes at 350 fahrenheit 


Blend ingredients in a strong blender such as a Vita-mix.  Pour into prepared ramekins, bake for 45 minutes in the water bath.  Take a picture.  Devour with a friend.

Vegan Lemon Soufflé , an earlier attempt that looked great but was too wet inside (I bumped up the cornstarch and decreased the almond milk)

Note:  If I had tall 6 ounce ramekins, that would be my preference but baking this recipe in typical 6 ounce ramekins results in soufflés that do not puff up, see top of last photo.

Wednesday, February 8, 2017

Sour Cream Chicken Enchiladas, only not. Plant based no added fat, vegan

Today I made them with lots of celery, shredded cabbage, navy beans and baby spinach leaves and chia seeds.
I love sour cream enchiladas and so I set out to make a recipe that is very low fat and vegan for heart-health.  This is my favorite enchilada recipe and the one most closely resembling sour cream chicken enchiladas.

Stir together and set aside (this represents what would have been the "meat":
1 cup soy curls (break into small pieces) soaked in 1 tsp. "not-chicken" bouillon and 1 cup hot water

Combine white layer and set aside:
2 cups chopped celery
(Note:  this is an easy recipe to sneak extra veggies into such as broccoli or spinach so add some to the white layer or between layers if your kids won't eat them otherwise)
2 teaspoons cumin
dash pepper flakes
1 package soft silken tofu
1 can (4 oz) mild green chilies (double this if you really like green chilies)
1/2 cup Tofutti Non-Dairy Sour Cream
1 teaspoon white vinegar

Combine red layer and set aside:
1 can pinto beans, drained and rinsed (15 oz)
1 can black beans, drained and rinsed (15 oz)
1 can diced tomatoes (14.5 oz)
The textured vegetable protein, now softened.

2 large cans enchilada sauce or make your own from scratch
Corn tortillas (or fat free whole wheat if you prefer)
1/4 cup soy or rice cheddar cheese shreds (optional)

Pour 1/4" layer of enchilada sauce in bottom of a deep 9x13"pan.
Layer tortillas dipped in enchilada sauce in the bottom of the pan.
Spread 1/2 red mixture
Another layer of tortillas dipped in enchilada sauce
Spread all the white mixture.
Another layer of tortillas dipped in enchilada sauce
Spread remaining ted mixture.
Pour any leftover enchilada sauce over the top (You probably won't have any left.  No worries)
Spread soy cheese shreds over top.
Bake 350 f. for about 45 minutes or until bubbly hot.

Sour Cream Enchiladas made without dairy, meat or oil.


If you aren't allergic to onions, feel free to add them in with the celery.

Friday, December 16, 2016

Lemon Snowdrop Tea Cookies, no eggs or dairy butter


One of my favorite cookie treats are little lemon cookies covered in powdered sugar that are available for sale at gourmet kitchen shops and gift shops.  I just love them. But I can't see buying enough in little bags for big prices to be able to share at Christmas time so I set out to figure out how to make these lemony delights.
After about 4 or 5 attempts and tweaking, this is a recipe that makes me very happy.
Preheat oven to 300 degrees Fahrenheit.

Ingredients:

1 3/4 sticks vegan butter, cut into 1/2" pieces
3/4 cup powdered sugar
1/4 cup almond flour
3/8 tsp lemon oil

Place first four ingredients into
mixing bowl and mix together until creamy.
While this is mixing stir dry ingredients together in separate bowl:

1 1/2 cup all purpose flour
1/4 cup cornstarch
18 tsp. salt

Add dry ingredients to butter/sugar mixture while mixer is operating at it's lowest speed.
Turn up and only mix until everything is combined.  Don't over-mix the dough.

Scoop with a 1 tablespoon size scooper or roll into balls about the size of a small walnut and place on cookies sheet lined with parchment paper. Flatten slightly and bake for 20 minutes. Remove from oven and cool on wire rack until just warm, then roll in the lemon powder/sugar mixture coating both top and bottom. Set back on wire rack to finish cooling.  These freeze well.

Powdered Sugar to Lemon Powder ratio: 1/4 cup powdered sugar to 1/8 cup lemon juice powder
Use this mixture to coat the cookies.




Saturday, December 3, 2016

Plant based cookie recipe Chocolate Pinole Pizzelles with Crushed Peppermint Candycanes, PBNAF

Holiday Cookies for the plant-based foodie!  No added fat, no eggs, little sugar!
(Re-post)

Just because I am on a plant-based, no added fat diet doesn't mean I don't want to have pretty holiday cookies at Christmas.  I have been craving dark chocolate and peppermint so this is a recipe without much sugar and no fats or eggs so I can have my cookies and not feel too guilty.
If you like the pinole pizzelle recipe, you will probably like these.  Think "toasted corn" with a hint of mint and chocolate.  If you want them more chocolate and less corn, replace the masa harina flour with oat flour and add more Hershey's Dark Cocoa Powder.

Ingredients:
1/2 cup pinole corn flour, 
2 tablespoons oat flour, 
3 tablespoons Hershey's Dark Cocoa Powder
1/2 cup almond milk, plus enough additional to make into a smooth batter
2 tablespoons date sugar
1 tablespoon agave nectar

1 tablespoon chia seeds
1/2 teaspoon chocolate extract (or vanilla extract)
1/4 teaspoon baking soda
pinch salt

Combine all ingredients and drop a tablespoon of the batter onto each hot pizzelle press iron, close and bake until steaming stops, about 45 seconds.  You may have to apply a very light spray oil to the press before each batch.  Remove from press, place on wire rack to cool and decorate with melted 72% dark chocolate and crushed candy canes.




Hint:  Melt chocolate in a ziplock sandwich bag placed in a bowl of hot water.  After chocolate has melted, dry off the outside of the bag and snip the corner to add chocolate piping to the cookies.
Smile at yourself for being so darn clever.



Thursday, November 24, 2016

Stuffing! Vegan Cornbread, Wild Rice and (not) Sausage Stuffing Recipe, or Plant-based with no added fat

Previous Post but this is the perfect time of year to bring it back!

On Thanksgiving, I can forego everything but the stuffing.  We began eating a plant based diet just a few weeks before Thanksgiving the year we started this--2011-- and what a holiday to not be able to sit down and eat the traditional meal.  So it was essential for me to find a way to have a stuffing that tasted as close as possible to my recipe of cornbread stuffing with wild rice and sausage, the recipe for stuffing that became our standard after working on it for years.
The new plant based version is very similar, a combination of the stuffing I grew up with, cornbread stuffing, and the stuffing my husband likes--wild rice and sausage.  This version leaves out the diced boiled eggs, diced gizzard, heart and turkey broth and meat from the neck that I used to boil and include.
You know what?  I actually like this version better.

Cornbread Stuffing


Recipe:
1 batch cornbread from a plant-based, no added fat recipe prepared and cooled (can be made a day ahead, I always do it the night before--it's a tradition)
2 cups long grain and wild rice mix prepared by simmering in 2 cups vegetable broth and 1 tsp. dried herbs (Bragg 24 herb mix recommended)
2 cups vegan sausage substitute like textured soy, as low fat as possible (or see recipe below)
4 stalks celery, diced
1 cup soy curls, rehydrated with 3/4 cup hot not-chicken bouillon and diced into 1/2" pieces
1/3 cup walnuts (toasted) and chopped coarsely
3 cloves garlic finely diced
1 can sliced water chestnuts drained and chopped very coarsely
2 tsp. dried rubbed sage or poultry seasoning and 1 tsp. granulated garlic and dash of blach pepper
1/2 cup fresh parsley
2 cups 
broth (mushroom, vegetable or not-chicken bouillon stock)
Paprika to dust top of casserole with before baking

Cut cornbread into 1/2" cubes and set aside.
Sauté celery and garlic in nonstick skillet,
add broth and cook until garlic is tender.
Toss all ingredients in large bowl.  You may need to add more broth to make sure stuffing is moist but not saturated, then transfer to baking dish, 9x13 or similar.  Cover with foil or casserole lid and bake at 325 degrees farenheit for 60 minutes.

Sausage recipe:
1 cup TVP (textured vegetable protein, unflavored)
 
1 cup vegetable broth, hot
1/4 tsp dry powdered ginger
1/8 tsp anise, crushed fine

1/2 tsp salt
1 tsp sage
1/4 tsp cayenne pepper
1 tsp black pepper
1/4 tsp rosemary, crushed
Stir all seasonings and broth into TVP and let sit for 10 minutes.
(Stir in 1/2 cup vital wheat gluten if pressing into patties such as for breakfast.)

Stuffing is even better the second day!  Serving suggestion: sprinkle dried cranberries over the top of  each serving.
This is ideal stuffed into large mushroom caps and baked until mushrooms are tender in a covered casserole with a little vegetable broth.