Search This Blog

Wednesday, October 31, 2018

Vegan Holiday Lentil Loaf // Oil Free

Hey everyone, the hippie here with another holiday recipe for you. This loaf would be great for Sunday roast dinner too. It's also a fantastic way to get your oats in. The original recipe is by High Carb Hannah. It was good but I made a few changes to suit us.

I think I mentioned previously that I've never really had a holiday dinner since becoming vegan. I've made pasta once or twice or I've had salad or just vegetables. Oh yea, I had Gardein turkey cutlets once too. Anyway, my daughter and I are both really excited about this years dinner. Stevie even tested a biscuit recipe that is really good. And they were really easy. Maybe we will share that too. 

There is a lot of prep work involved but it's really worth it. Your arteries and heart will thank you for it. ha ha

Let's get to the recipe. Here is what you will need. 
1 1/2 cups brown lentils
1/2 cup red lentils
1 carrot finely diced
2 stalks celery finely diced
1 green bell pepper diced
1 medium onion diced
2-3 cloves minced garlic
1 bay leaf
3 cups vegetable broth or water

Put everything from the lentils to the broth in a large stock pot and bring to a boil. Reduce the heat to medium low and cover. Let simmer about 20 minutes. The brown lentils should be done or have a slight bite to them. Turn the heat off once they are done. 

Step 2 - Preheat your oven to 350 degrees You will need
3 flax eggs
1 tbsp poultry seasoning
1 tbsp Italian seasoning
1 tsp pink Himalayan salt
1/4 tsp black pepper
2 tsp mushroom powder
1 1/2 cups oat flour

Add the everything from the flax eggs to the mushroom powder. Mix to combine. 

If you do not have mushroom powder, you can add some fresh finely diced mushrooms as well.

Add the oat flour and mix really well. It will get really thick and that's what you want. The reason I add the oat flour last is to make sure everything else gets mixed really well. Once you add the oat flour, it gets really difficult to stir. 

Add the mix to a standard loaf pan. Should fit perfectly. Smooth the top out and add a layer of organic ketchup. Or barbecue sauce if you like. Bake for about an hour. Remove from the oven and let sit for about 20 minutes before serving. Enjoy!!

The mashed potatoes and gravy are super easy. Steam or boil your favorite spuds. I use golden or red skin. Drain the water and add some salt and pepper and some plain unsweetened plant milk. Mash them up. 

The gravy recipe is from Dr. McDougal by way of Anja at Cooking with plants. 
In a sauce pan add:
1 1/2 cup vegetable broth
1/4 cup low sodium tamari
1/2 cup water
1 tsp onion powder
1/2 tsp poultry seasoning
1/4 tsp salt
Bring these ingredients to a boil.
Whisk in 1/3 cup brown rice flour a little at a time. Serve and enjoy.

Wednesday, October 24, 2018

Vegan Cornbread Casserole

So, for the last few years I have been wanting to recreate a favorite of mine. Cornbread Casserole yes indeed. Many, many, many years ago, I used to make this fantastic dish for the holidays. I lost the original recipe some time ago but I remembered that it had cream style corn, cheddar cheese and green bell pepper in it. Sounds weird right but man it was so good. 

With the holidays coming up, I really wanted to finally give this recipe a go. You see, since I've been vegan, I really have not made a proper holiday meal. I just eat whatever. Oh I did once try Gardein's holiday roast and it was OK but not something to write home about. 

Image may contain: food

Anyway, this year my daughter and myself are planning a real holiday meal for ourselves. We are making a lentil loaf, mashed potatoes, gravy, the whole deal. Dessert too. We are also trying to stay as healthy as possible too. Some exceptions will be made but we will only be having these dishes a few times a year.

This Cornbread Casserole is the second recipe we have tested for our holiday menu. I got it nearly perfect on the first try too. And I can't believe my daughter really likes it. She can be a really picky eater but devoured this.

Image may contain: food

OK so let's get to the recipe. Here is what you will need. I know it's a lot but it will be worth it.

1 cup organic cornmeal
1/2 cup unbleached all purpose flour
1/3 cup organic sugar
1 tbsp baking soda
1 tbsp baking powder
1/2 tsp pink Himalayan salt
1/4 tsp black ground pepper
1 tsp garlic powder
1/4 cup melted vegan butter
1 flax egg
1 cup plain unsweetened plant milk
1/2 cup nutritional yeast
1/2 cup diced onion
1/2 green bell pepper diced small
1 15.25 ounce can of organic corn drained or roughly this size
1/2 cup plain unsweetened plant milk

Preheat your oven to 375 degrees. 

Be sure to prepare your flax egg first so that it's ready to go. 

First thing we need to do is prepare the cream style corn. Put the corn and 1/2 cup plant milk in a blender. You do not want it completely smooth but you want it creamy with little chunks of corn. Blend and set aside.

In a large bowl, add the the cornmeal, flour, sugar, baking soda, baking powder, salt, pepper, garlic powder and nutritional yeast. Whisk to combine. 

Add the 1 cup milk, flax egg, butter and the blended corn. Stir to combine but do not over stir. 

Stir in the onion and green bell pepper.

I used a casserole baking dish that is about 10" X 8" but you can use any baking dish you have. An 8X8 or 9X9 pan would work great. You will have to adjust the bake time depending on the pan you use. 

Lightly oil your pan and pour in the casserole batter. Bake for about 25 - 35 minutes. It should be done when the edges pull from the sides and an inserted toothpick comes out clean. It might be a little gooey but that's how it's supposed to be.

If you are not a fan of nutritional yeast, you can add some vegan cheddar. 1/2 to 3/4 cup should do it. 


Monday, October 8, 2018

Homemade Chao Mac N Cheese

I know there is a Mac n Chao out there to be purchased but I can't find it anywhere. I've been looking for two years and I just have had no luck finding it. Now I can have it anytime I like and since the holidays are right around the corner, this dish would be an excellent side dish at any dinner.

Anyway, my daughter came up with the brilliant idea to make our own mac n Chao. I don't think she knows that there is already a Mac N Chao out there so I'm not telling her. I was really excited about this idea too. Smacked my forehead and said "why didn't I think of that". 

It's really easy as well and the best mac n cheese I've had in almost six years.

Let's get right to the recipe. Here is what you will need. 
1 7 ounce package of Chao Creamy Original grated or sliced up finely
2 tbsp vegan butter
2 tbsp flour
2 cups cold plain unsweetened plant milk
2 - 3 tbsp nutritional yeast
salt to taste
5 cups pasta cooked. measure then cook according to package directions.

Side note about the grated Chao. You do not really have to grate it but it makes it tons easier when you need to pour it into the roux. 

First thing we are going to make is a roux (pronounced roo) or cheese sauce.

In a large fry pan, melt the butter over medium heat. 

Add the flour and whisk to combine. Whisk for a minute or two to ensure the flour has been cooked. 

Slowly add the cold plant milk a little at a time and whisk thoroughly each time. It will not look like much at first but the more milk that is add, the creamier it will become. 

With each addition of milk, whisk several minutes until the sauce or roux has become thick again. 

When you have added all of the milk and the roux has thickened up, add the Chao and continue to whisk until is smooth and creamy. This will take two or three minutes. 

Add the nutritional yeast and salt and stir to combine. Give it a taste to make sure it is to your liking. 

Once you are happy with the roux, add the cooked pasta and mix thoroughly. Serve and enjoy.

Wednesday, October 3, 2018

Vegan Birthday Cake

Usually I treat myself to vegan scallopini picata on my birthday but, this year I wanted Impossible Sliders with no cheese from White Castle. I also wanted chocolate cake which I had not had in a few years. I should have taken a picture of the slider's for you but I just forgot. They are delicious by the way. If you live in the Midwest and like White Castle, you should try them.

Now, I realize I said I was cutting back on the junk food and oil and sugar and all of those bad things but I treated myself on my birthday. I can do that. 

For dessert which I normally do not have, I wanted chocolate cake. It's so easy too. You will need a small pan or you can even make little mini cupcakes.

Let's get to the recipe. Here is what you will need. 
1/4 cup neutral oil (I used organic canola oil)
1/2 cup sugar
1/2 cup water
1/2 tsp vanilla
1/4 tsp salt
1/4 cup cacao
3/4 cup unbleached flour
1/2 tsp baking soda

1/4 cup vegan butter room temp
1 tbsp cacao
1 cup powdered sugar
splash of vanilla
almond as needed to thin frosting.

Preheat your oven to 350 degrees

In a large bowl, whisk together the oil and sugar. 

Add the remaining ingredients and whisk thoroughly. 

Depending on the pan you use, you might need too lightly oil your pan so the cake will come out easily. If you are making little cupcakes, you will need cupcake liners. 

If you make cupcakes, do not fill the liners all of the way. Fill them about 2/3 or 3/4 of the way. They will rise. These should take about 12 minutes to bake. You will have to watch and test them with a tooth pick.

I used a silicone pan that is about five inches in circumference. 

Once you have decided on the pan you will use, pour the batter in desired pan and bake. My five inch pan took about 35 minutes. 

Let it cool for a few minutes then remove from pan and let cool completely. 

With an electric mixer, beat butter, add cacao, powdered sugar and vanilla. If it is to thick, add just a very little bit of almond milk. 

Once your cake is cooled completely, spread the frosting evenly onto the cake and enjoy!!!