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Tuesday, August 30, 2016

The Best Vegan Chickpea Omelet

This chickpea omelet is so freaking delicious it's insane. Now, you can add whatever you like to the batter but if you like artichokes, I really hope you try this one. 

From what I understand, not all chickpea flours are created equally. You might not need so much water for some flours. I used Bob's Red Mill and I think the 1 to 1 ratio worked out pretty good. 

It's really important to make sure you cook your omelet on a medium low heat. If you cook it to fast, the inside will not cook leaving you with a gritty mess.

Here is what you will need. 

1/2 cup chickpea flour (I used Bob's Red Mill)
1/2 cup water or veg broth and omitting the bouillion
1 tsp No Chicken Bouillion
1/2 medium onion chopped
3/4 cup artichoke chopped
1 tsp dried parsley
vegan butter or extra virgin olive oil

Saute the onion and artichoke for a few minutes to make sure there is no raw onion. You can do this with butter or oil or nothing at all. It's up to you. 

Mix up the water and bouillion then add to the flour. Whisk until it starts to feel like it is getting a little thick. 

Add the onion and artichoke and parsley and combine well. 

In a fry pan on medium low flame, heat up the butter or oil, which ever you are using. Add the omelet batter 1 cup at a time and spread out. Cook for about five minutes or until the bottom gets crispy golden brown. Flip and repeat. 

You can also try just making 1/2 cup omelets too. Whatever works best for you. Just make sure you cook them long enough. 


Tuesday, August 23, 2016

Vegan Hazelnut Chocolate Spread Oil Free

When I first made this for my daughter, it wasn't because I liked Nutella. Actually, it's the opposite. I really can't stand Nutella. I do not taste hazelnuts in it all. All I taste is sugar. There is also palm oil in Nutella which is really bad for all of the animal who live in the rain forest. 


Since my daughter loves it so much, I decided to try and make a more ethical, healthy version. There is not even real vanilla in that store bought stuff. Anyway, This recipe was inspired by several different recipes I came across and my daughter loves it. And guess what, so do I. 

Here is what you will need. 
2 cups of hazelnuts
1 tbsp real vanilla
1/4 cup cocoa or cacao
1/4 cup plus 1 tbsp cane sugar
1/4 tsp salt
1/2 cup plain plant milk, you can add a little more if you want it more creamy

Roast the hazelnuts for 10 - 12 minutes at 400 degrees. Do not let them burn. Once you smell them, take them out of the oven. Put them in a paper bag immediately. Close the bag and let it sit for about 15 minutes. This is to help with removing as much of the skin as possible. Pour them out and rub them together to help remove the skins. This might take a while but it's sooooo worth it. Put the hazelnuts in a food processor and processor until they become creamy and starts to look like a butter. This will take a few minutes.

Add everything else and process to combine. You might like less sugar and more plant milk. It's up to you. Store in a mason jar in the fridge. I honestly have no idea how long it will last in the fridge. It never survives more than three or four days in ours. Please enjoy.




Wednesday, August 17, 2016

Vegan Chili Cheese Dogs

I admit I like hot dogs and when I gave up animal products, I thought this would be something else I would never have again. Boy was I wrong. When brands like #BeyondBeef and #Gardein came out with beef like crumbles, it was like a whole new world opened up. You could probably make this with TVP too, I just haven't tried it yet. 

Here is what you will need for this version. 
1 package of ground beef crumbles (I used #beyondbeef)
2 tbsp extra virgin olive oil
1 package of Chiliman seasoning 
1 can of kidney beans (dark or red, doesn't matter)
4 - 8 oz cans of tomato sauce, you can use less, I just like more
Litelife veggie dogs
Follow Your Heart American Style Cheese
Hot dog buns
Conditments of your choice

In a saute pan, heat up the oil, then cook up the beefless crumbles until crispy. Add the tomato sauce, seasoning and beans. Stir it up. It's that easy. 

Boil the veggie dogs for about five minutes. Prepare your hot dog buns and enjoy. It really is that easy. 





Wednesday, August 10, 2016

Vegan Lasagna

When I first became a vegan, I didn't ever think I would be able to have meals like lasagna again. Then I discovered TVP, textured vegetable protein. It's a soy product that's used as a meat substitute. Turning it into a italian sausage crumble is nearly life changing. This dish was inspired by Vegan Cooking with Love.

Preheat your oven to 350 degrees

The second thing you need to do is make the "sausage"
1 cup of boiling water
1 cup of TVP
4 tbsp soy or tamari
1 tbsp fennel
1 tsp ground sage
1 tsp onion powder
1 tsp dried basil
1 tsp dried oregano
1/2 tsp dried thyme
1/4 tsp garlic powder
2 tbsp red wine vinegar
3 - 4 cups of your favorite spaghetti sauce or marinara. Depends on how saucy you like your sauce.

Combine everything but the spaghetti sauce and set aside so all of the flavors can meld together.

Next it's ricotta time and here is what you will need.
1 - 14 oz pkg of organic extra firm tofu drained
1/4 cup of nooch (nutritional yeast)
2 tbsp extra virgin olive oil
1 tbsp garlic powder
2 tbsp lemon juice (I think I used 3 tbsp. it's up to you. Just taste it as you go along.
1 tsp dried oregano
1 tsp dried basil
salt and pepper to taste

Put everything in a food processor and process until smooth and creamy.

Combine the tvp mix and spaghetti sauce.

When it comes to the lasagna, you can use whatever you like. I used no boil lasagna sheets and the lasagna turned out really well.

In a 8 x 8 pan, spread a little tvp meat sauce on the bottom of the pan, had two lasagna sheets, spread a layer of the soy ricotta, a thin layer of sausage crumble and three more lasagna sheets. It's ok if they overlap too. Just keep repeating until the pan is full. Your last layer should be the tvp meat sauce.

If you like, you can add your favorite vegan mozzarella if you like. Bake for about 45 minutes and it's done.






Tuesday, August 9, 2016

Vegan Breakfast Scramble with Tofu

Tofu is a excellent way to get your protein in. It's also a great alternative for a breakfast scramble. It's lower in cholesterol too. Here is my version of a tofu scramble.

List of ingredients:
1 14 oz. pkg of extra firm organic tofu drained really well then crumbled
1 1/2 cups diced portabella mushrooms
1 cup diced onion
3 tbsp of nutritional yeast
1 tbsp italian herbs or seasoning
1 tbsp soy or tamari sauce
1 tsp garlic powder
1 tsp onion powder
1/4 tsp ground turmeric
2 tbsp water

In a small bowl mix everything but the tofu, mushrooms and onion and set aside.

In a large saute or frying pan, cook the mushroom and onion until tender. If the veggies stick a little, just add a tiny amount of water to release the sticky bits. 

Add the tofu and make sure there are no big crumbles. Add the seasoning mix and combine really well. I like to cook it until it starts to brown. It tastes better. 

Serves 2 - 4 people. Depending on how hungry you are. You can also make breakfast burritos with this. Yummy.







Wednesday, August 3, 2016

Vegan Caesar Wrap with Oil Free Dressing

Here is my version of an oil free caesar dressing. It goes great with chickpea crumbles, romaine and some tomato wrapped in an aluminum free tortilla. It is also great in a salad as well. It's super easy to make too. If you are like me and do not have one of those high speed blenders, you will need to soak your raw cashews for at least an hour before making this dressing. This will ensure they become nice and creamy when blended. It might take a little longer too in a slower blender.

Here is what you will need for the dressing. The wrap is pretty self explanatory.

1 cup soaked raw cashews
1 cup plain almond or soy milk
2 tbsp nutritional yeast
1 tbsp lemon juice
1 tbsp vegan worcestershire sauce
1 1/2 tbsp capers
1 large garlic clove
1/2 tsp salt
1/8 tsp black pepper


Tuesday, August 2, 2016

Vegan Amaranth Porridge

A lot of people have no idea what #amaranth is. It's been around for 8,000 years and it is cultivated has a grain. It is comparible to quinoa, rice and maize. It's about half the size of quinoa. When cooked, it reminds me of cream of wheat. It's full of protein and iron as well. Here are some other great benefits of amaranth. 
I know it's summer time here in the U.S. but I think this is a great breakfast any time of year. Cooking it easy too. This is also similar to cooking quinoa. One cup uncooked yields about 3 cups cooked. You can add anything you like to it for breakfast. Here is how I like to have it.



Tip: You can buy it in bulk at Whole Foods. It's under $3 a pound in my area. #Bob'sRedMill also carries it.