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Tuesday, August 28, 2018

Cannellini Bean Vegan Caesar Dressing and Chickpea Wraps // Nut Free

I came up with this recipe for three reasons. The first reason is I didn't have any cashews which is what I normally use and I really had a taste for vegan caesar. The second reason is beans are lower in calories and fat. Much, much lower in calories. The third reason is great northern and cannellini beans, beans in general, are not as costly as cashews. Don't get me wrong, I love cashews but they can be really expensive. 

I just thought of another reason. Some people might have an allergy to cashews so this will be good for them too. 

I also ran out of vegan Worcestershire and didn't realize it at the time so I improvised and used tamari. I actually prefer it over the vegan Worcestershire. 

This is great for meal prep too. Double the amount of chickpeas and you can have them for lunch all week. 

Let's get to the recipe. Here is what you will need. 
1 1/2 cups of cannellini beans
1/2 cup plain plant milk
2 tbsp nutritional yeast
1 clove of garlic
1 tbsp lemon juice
1 1/2 tbsp capers
1 tbsp vegan Worcestershire or tamari
1/2 tsp salt 

Put everything in a blender or processor and blend until smooth and creamy. Give it a taste and adjust accordingly. 

For the wraps you will need the following:
1 1/2 cups chickpeas
romaine, tortillas or your favorite wrap of choice
vegan Parmesan
chopped tomato

Toss the chickpeas into a processor and process until crumbly. Do not over process or you will have hummus. Transfer the chickpeas to a large bow. and add enough vegan caesar to nicely coat the chickpea crumble.

Spread some on your lettuce or wrap of choice. Add some tomato and vegan Parmesan. Pepper too if you like. Roll it up and enjoy. 

Monday, August 20, 2018

Roasted Corn Salad // Oil Free // Whole Foods

Have you ever had elote?  It's a Mexican street food of roasted corn on the cob smothered with mayonnaise and parmesan and some lime. This recipe is a salad similar to elote and just as delicious. Oh yea, elote translated is corn cob. 

One major component of elote is mayonnaise and since I am avoiding mayonnaise right now, I decided to try it with avocado instead. And, since organic corn on the cob is super hard to find, I thought I would make a salad out of it. By the way, Whole Foods has organic roasted corn in the freezer section. It's so good. 

This recipe also needs some vegan parmesan which is incredibly easy to make too. Just toss a few ingredients into a food processor and pulse a few times just until it looks like, well sawdust. 

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

1/4 cup of raw cashews or almonds (both work great)
1 tbsp of nutritional yeast
1/2 tsp pink himalayan salt
1/2 tsp garlic powder
1/2 tsp onion powder

Add all ingredients to a food processor and pulse just a few times. Like I said earlier, until it's like sawdust. Do not over process or the oil of the nuts will start to come out and then you will have parmesan butter. Hey, there's an idea. 

Transfer your vegan parmesan to a container with an air tight lid.

Roasted Corn Salad
2 cups roasted organic corn
1 small avocado
fresh lime juice
1/4 tsp pink himalayan salt
1 tbsp freshly chopped cilantro
pinto beans and fresh tomato are great additions to this salad too

Heat up your corn and set aside. 

In a large bowl, mash up the avocado with the salt, lime juice and cilantro. Start with just a squeeze of lime and adjust to your liking. 

Add the corn and mix well. You can also add some pinto beans and or chopped tomato. 

Sprinkle with a little vegan parmesan. Serve and enjoy.

Tuesday, August 14, 2018

Zucchini Lasagna Bowl

So, the other day I came across a recipe on Facebook. It sounded really good but sadly it was not vegan but I immediately thought that would be so easy to make vegan. Just need to make a few easy adjustments.

The original recipe consisted of #zoodles, ricotta, parmesan, Italian sausage and maybe some mozzarella. I knew the ricotta would be easy because I've made it before and I have also made vegan Italian sausage with TVP so I knew that would be easy too. I eliminated the parmesan and mozzarella for two reasons. One, I didn't have time to make parmesan and two, I am trying not to eat so many processed foods so no mozzarella. But if you want to add those, by all means feel free to do so. 

For the Italian sausage part, I wanted to try something different and more healthy than TVP. I decided to try brown lentils and I can't believe how well they turned out. So good which is triggering more ideas for other recipes. 

There are three parts to this dish but I assure you they are all super easy. 

Let's get to the recipe. 
Part 1
The Lentils Italian Style
1 cup of brown lentils
3 cups of water
1 bay leaf
1 tbsp fennel seed
1 tsp ground sage
1 tsp onion powder
1 tsp dried basil 
1 tsp dried oregano
1/2 tsp ground thyme
2 - 4 tbsp tamari
1 tbsp red wine vinegar (optional)
1 cup of your favorite pasta sauce

Add the lentils, water and bay leaf to a stock pot or medium sauce pan with a lid. Bring to a boil and reduce heat to low medium, cover and let simmer until all or most of the water has been absorbed by the lentils. Should take about 20 minutes. Check the lentils to make sure they are cooked and do not feel like they are little pebbles. If they are still like little pebbles, continue to simmer until they are done. Once they are finished cooking, remove the bay leaf and toss it out.

When the lentils are finished, remove from the heat and add everything else except the pasta sauce. Give the lentils a taste and make sure they are to your liking. Once you are satisfied, add the pasta sauce and set aside. 

Part 2 The Tofu Ricotta #tofuricotta
1 - 16 ounce package organic silken tofu
1/2 cup nutritional yeast
2 tbsp cold pressed extra virgin olive oil
1 tbsp garlic powder
2 tbsp fresh lemon juice
1 tsp dried oregano
1 tsp dried basil
1 tsp pink Himalayan salt
1/2 tsp black pepper

Add everything to a food processor and blend until everything is combined. Give it a taste and make sure it's to your liking. Transfer to a bowl and set aside. 

Part 3 This last part is the easiest. The Zoodles!!!
For one serving, I zoodled 1 1/2 large zucchini. That's it. 

Coat the zoodles with some of the tofu ricotta. It's really up to you how much you had. Then add the lentils. You can let them sit on top or mix them up with the zoodles. 

That's it. Please enjoy.