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Wednesday, September 27, 2017

Biscuits & Gravy // Vegan & Fat Free

Next to Mexican food, breakfast is my next favorite type of food. Breakfast for lunch, breakfast for dinner and breakfast for breakfast, I love it all. And as you know by know, cannellini beans are a great alternative to nuts and and more specifically, cashews.

My daughter even loves this gravy and she is always hard to please.

The biscuit recipe is from Happy Herbivore. They are low fat and super easy to make. I will link the video down below. 

Let's get to the recipe. Here is what you will need for the gravy.
1 can cannellini beans rinsed and drained
2 cups of water
3 tbsp cornstarch
3 tbsp nutritional yeast
2 tbsp onion powder
1 1/2 tbsp Bragg's Liquid Amino's
2 tsp no beef bouillon
1 tsp salt
1/4 tsp black pepper

Put everything in a blender and blend. Pour into a fry pan or sauce pan and stir until your gravy gets thickened.  Ladle over your biscuits and serve. Enjoy.


Biscuit video recipe by Happy Herbivore:
https://www.youtube.com/watch?v=rtCDrjmtr6o








Tuesday, September 19, 2017

Buffalo Chik'n Dip

I'm not a huge fan of spicy hot food but back before I was vegan, I had this dip that a friend made and I loved it. I couldn't believe how much I was enjoying it when I found out what was in it. And it was probably the first time ever that I had hot sauce of any kind. No lie. 

Anyway, I watched this video the other day by Pasta-based and I wanted that dip again. Isn't that weird to want something you haven't had in like five years. 

The original recipe calls for jackfruit and cashews. My daughter is allergic to jackfruit so I used #Quorn chik'n tenders and to try and lower the calories and get more fiber in, I used cannellini beans for the ranch dressing instead of cashews. It turned out exceptionally good. 

I will link the original recipe video down below. 

Let's get to it. Here is what you will need. 
1 can of cannellini beans rinsed and drained
1/2 cup plain plant milk
2 tbsp lemon juice
2 tbsp nutritional yeast
1 tbsp garlic powder
1 tbsp onion powder
2 tsp dried dill
2 tsp dried parsley
1/2 tsp salt
1/4 tsp pepper
2 1/2 cups Quorn chik'n tenders or one 10 oz pkg (comes in 1 inch pieces but I cut them even smaller)
2 celery stalks finely diced
1/2 cup Franks Red Hot Sauce
optional vegan mozzarella 

Preheat your oven to 375 degrees. 
Into a food processor, put the beans, milk, lemon juice, nutritional yeast, spices and herbs. Process until everything is nicely combined.

Combine the chik'n, celery, hot sauce and the ranch dressing. Pour into a shallow baking dish and smooth it out. Sprinkle some mozzarella or even a cheddar style cheese on top. Bake for about 20 minutes. 

Remove from oven and let it cool for about 10 - 15 minutes. Serve with tortilla or corn chips and enjoy!!!

Original Recipe by Pasta-based:
https://www.youtube.com/watch?v=3hPczVZzyiw

Monday, September 11, 2017

Pumpkin Ooey Gooey Cake

I know I'm probably getting ahead of myself with pumpkin recipes but who can resist an ooey gooey pumpkin cake. I know it's pretty hard for me to just say no. Why would I anyway??!! ha ha

OK, so my intent was to make a pumpkin pound cake buuuuuut it did not turn out like that. This cake is ooey and gooey and delicious. I just thought of something. I think it would have been better if I baked them as bars. Maybe next time. Anyway, it smells so good and the batter is delicious. 

While it's in the oven, why don't I tell you what you need to make this deliciousness. 

Let's get started. 
2 cups of all purpose flour
2 tsp baking powder
1 tsp pumpkin pie spice
1/2 tsp cinnamon
1/2 tsp salt
8 ounces of silken tofu
1 cup pumpkin
1 tsp vanilla
3 tbsp vegan vanilla pudding mix
1 cup of vegan sugar
1/2 cup vegan margarine
1/2 to 3/4 cup water

Preheat your oven to 350 degrees.

You will need three bowls to combine the three different parts. 

In the first bowl, whisk together the flour, baking powder, salt, pumpkin pie spice and cinnamon and set aside. 

In another bowl beat together the tofu, pumpkin, vanilla and vanilla pudding mix and set aside. 

In a large bowl, cream together the butter and sugar with an electric mixer.

Add the tofu pumpkin mix and mix really well. 

Add half of the flour and half of the water and combine well. Then add the remaining flour and water combining really well.

Pour the batter into a lightly oiled loaf pan bake for 45 - 60 minutes. Start checking at 45 minutes by inserting a toothpick. If the toothpick comes out clean, it's done. If not, keep baking until the tooth pick comes out clean.

Let it cool for about 15 or 20 minutes in the pan. Then remove it to a cooling rack or a plate large enough to hold the pound cake. 

After about an hour it should be good to go. Enjoy.


Tuesday, September 5, 2017

Tortilla Soup // Vegan // Oil Free

Now that autumn is fast approaching and the temperatures will be dropping, at least in my neck of the woods they will be, it's time to start the soups. I think I've mentioned this before but before I was a vegan, I liked soup but I never really craved it and absolutely never made it. But now I make it all of the time and savour every last spoonful. 

This Tortilla Soup is no exception either. The first time I made it I guess I was not really expecting to much. But man oh man the flavor in this soup is incredible.

It is super easy to make, nearly fat free and really inexpensive. If you cook your own pinto beans, it's even more inexpensive. 

Let's get to it shall we. Here is what you will need.
1 large can (29 oz) or 3 to 4 cups of pinto beans rinsed and drained
1 large can (28 oz) of diced tomato 
1 onion diced
1 jalapeno diced and seeded
1 red or green bell pepper diced
3 cloves of garlic minced
1 tsp salt
1 tbsp chili powder
1 tsp cumin
1 tbsp Mexican oregano
1/2 tsp of no beef bouillon (optional)
4 cups of vegetable broth
Toppings: chopped cilantro, avocado, fresh squeeze of lime juice, tortilla chips

In a large soup pot, saute the onion in some water until translucent and browned over medium heat. Should take about 10 minutes. Add the no beef bouillon and stir around. 

Add the bell pepper, jalapeno and garlic and saute another 5 minutes to get the peppers tender. 

Add all of the seasonings and stir to combine. 

Add the tomato and beans and bring to a boil and it's done. Give it a taste and adjust seasonings to your liking. 

Serve and garnish with the cilantro, avocado and chips. It's so good. Enjoy. 


Saturday, September 2, 2017

Hurricane Harvey Relief for my Mom

My mom lives in Houston, TX and she lost everything she owned including her home due to the damage Hurricane Harvey created. She has to start her life completely over and she will need everything from clothes to furniture to housewares and everything in between. 

My mom has a place to stay but it's only temporary. Her home will have to be torn down as well. 

I decided to start a GoFundMe campaign to help her out. Every donation helps. If I can get 1,000 people to donate at least $5.00, we would reach our goal. Of course if the goal is exceeded, that would just phenomenal.

Here is a link to the campaign. 
https://www.gofundme.com/hurrican-harvey-relief-for-my-mom

This is what's left of my mom's home.








Thank you!!!