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Tuesday, July 24, 2018

Roasted Russets with Creamy Chipotle Dip

Since becoming vegan over five years ago, I crave things that I never had any interest in. Like vegan Asian food, hummus, anything with tahini dressing and I'm sure there are others. I just can't think of them right now. Anyway, today I had another one of those cravings. I've got to say it's really weird too because I've never in my life wanted this. I wanted roasted russet potatoes with a creamy chipotle sauce/dip. 

I bought a small can of chipotle peppers a while ago for something else, jackfruit tacos I think, but I never used them. 

So I roasted up some russets and proceeded to make my dip. By the way, did you know potatoes are good for you. Why are people so afraid of them?


Let's get to it. Here is what you will need. 

1 cup of raw cashew (soaked if you do not have a high powered blender)
1 or 2 chipotle peppers in adobo sauce 
1/2 cup of plain unsweetened plant milk
1/2 tsp pink Himalayan salt
the juice of half a lemon
water for thinning out the dip

Toss everything into a blender and blend until smooth and creamy. That's it. So easy and practically oil free.

I cut two russet potatoes and roasted on 400 degrees in the air fryer for 15 minutes and dipped them in the chipotle dip. That was lunch. So good. I was sad when I was finished because it was all gone. But, I have plenty of dip for tomorrow and I can't wait. 


Tuesday, July 17, 2018

Lemon Waffles with Wild Blueberry Topping

There used to be this vegan food truck that came to the farmers market every Sunday in my area and they had the best lemon waffles with blueberries. Every year, my daughter and I couldn't wait for the market to start so we could go get those waffles. We didn't even wait until we got home. We sat in the car and enjoyed them right there.  

The food truck was called Early Bird and they have since shut down. Not sure why they shut down but I miss those waffles and blueberries. It's been about three years since I had them last and I have really been craving them. So I decided to come up with my own recipe. 

If you love lemon and blueberry, you will love these waffles. Let's get to the recipe. Here is what you will need. 

This recipe is enough for two waffles but can easily be doubled.

Wild Blueberry Topping
1 cup fresh or frozen wild blueberries (I use frozen)
1/4 cup water
1 tbsp organic sugar
1 tsp cornstarch

Put everything into a sauce pan and bring to a boil. Reduce the heat to medium and simmer until thickened stirring continuously. This should only take a few minutes. Remove from the heat and let cool while you make the waffles. 

Lemon Waffles
1 cup all purpose unbleached flour
2 tsp baking powder
1/8 cup neutral oil (avocado, rapeseed or safflower would be great)
3/4 cup plant milk
1 tsp apple cider vinegar
1/2 tsp salt
1 tsp lemon extract
lemon zest which is optional
2-3 tbsp maple syrup

First step requires making a vegan buttermilk which is really easy. All you need to do is combine the plant milk and vinegar. Let it sit for about ten minutes and it will curdle. After it has curdled, add the lemon extract, maple syrup and oil. 

In a mixing bowl add the flour, baking powder, salt and whisk to combine.  

Add the buttermilk mixture and stir to combine. Should be like thick pancake batter. 

Preheat your waffle iron and cook accordingly. Every waffle iron is different so you will need to follow the directions for the iron you have. I cooked mine for seven minutes. 

Enjoy!!!




Monday, July 2, 2018

Vegan Spaghetti Sauce // Bolognese

A long, long, looooong time ago, before I was vegan, I came up with my very own spaghetti sauce that my dad and I loved. I'm talking 30 years ago and back than I had no idea what bolognese was. Anyway, the only thing I had to change to make it vegan was the meat and that was a piece of cake. My daughter loves it too by the way. I swear you can't tell it's vegan. If you are a new vegan, a transitioning vegan or simply like faux meats, this is absolutely for you. Do not skip one step. 

I am trying to give up processed vegan food but once in a while, I want something from BV (before vegan). I am telling you, you will not miss anything with the sauce. 

Let's get to it. Here is what you will need. 
First Step
1 green bell pepper diced
1 onion diced
1 can mushroom pieces or 1/2 cup fresh diced mushrooms 
Water or veg broth for sauteing

In a large fry pan, heat up the water or broth over medium heat. Add all the vegetables and saute until everything is tender and fragrant and starts to slightly char. This will take about 15 minutes. Set aside. 

Second Step
1 package of Gardein Beefless Ground (I call them crumbles)
1 tsp Italian seasoning
1 small 6 ounce can tomato paste
2 14 ounce cans of tomato sauce
1 jar spaghetti sauce (whatever size you get will be fine)
1 tbsp garlic powder
water or veg broth for sauteing

In a large stock or soup pot, add some water and crumbles and cook over medium heat until heated through and slightly crispy. 

Add Italian seasoning and stir to combine.

Add the entire can of tomato paste and coat the crumbles thoroughly. Over the years I found this step should never be skipped. The sauce will just not be the same.

Add the tomato sauce. Pour a little water into the cans and swish around to get every last drop of sauce and pour into the pan. Sprinkle the garlic powder and give it a good stir.

Add the spaghetti sauce. Add a little water to the jar and swish around the same way as the tomato sauce and add to the pan.

Add the sauteed vegetables. Give it a good stir, turn the heat down and let it heat through. 

The bolognese is ready to serve over some cooked spaghetti or zoodles. Both are delicious. Enjoy.