Category: Recipes I Have Tried

Winter cometh! Let’s warm up the kitchen & our bellies with a lowfat, oil-free, plant based hominy soup.

INGREDIENTS:
3 ounces Soy Curls (dehydrated soy bean pods, available on Amazon)
2 medium diced red potatoes
2 medium diced carrots
1/2 small diced white onion
2 celery stalks, diced
4 garlic cloves, pressed
14.5 oz. can fire roasted crushed tomatoes plus the juice
15 oz. can hominy, drained and rinsed
3 C water
1 14 ounce can of vegan soup stock
1 T chili powder
1 T cumin
1 T cayenne
1 t oregano
Juice of 2 lemons
Chopped cilantro & onion, reserved for garnish

(For my batch I doubled this recipe)

INSTRUCTIONS:
* Soak soy curls in water to rehydrate.

* Water sauté pressed garlic & chopped onion, until translucent, in soup pot.

* Add cubed potatoes, carrots and celery, & sauté for 2 minutes.

* Add the can of tomatoes and its juice, drained hominy and spices.

* Stir to mix well.
* drain the soaking soy curls & shred with couple of quick, short pulses in blender.
* Add broth, water and the soy curls to the soup pot.

* Add juice of lemons.
* Bring to a boil, then reduce the heat to low, cover & simmer for 45 minutes.
* Serve, garnished w/ chopped cilantro & raw chopped onions.
* Makes 6 servings, delicioso!

This is a variation of Chow Vegan’s recipe for vegan menudo:
http://chowvegan.com/2010/10/28/vegan-menudo/

2 t apple cider vinegar
2 c almond milk
1 1/2 c yellow cornmeal
1 c unbleached XL-flour
2 t baking soda
1 t XL-salt
3 T XL-sugar
1/3 c unsweetened apple sauce
1 T mashed XL-avocado
1/4 c frozen or fresh corn kernels

Preheat your oven to 400° F.

Combine vinegar, almond milk, apple sauce, avocado.

In separate bowl combine cornmeal, flour, baking soda, salt, sugar, corn kernels.

Combine wet and dry ingredients into one bowl and mix well.

Bake in lined, or nonstick baking dish for 50 minutes, or until cornbread passes clean knife test.

Cool & serve.

Cmmt: XL indicates uncommon extravagantly luscious foods

This morning I made three varieties of facon (fake bacon):

Up top is fresh young coconut!
On left is shredded coconut!
On right is Soy Curls (dehydrated whole soybeans)!

For each just marinate in concoction of TAMARI, LIQUID SMOKE, PURE MAPLE SYRUP.

Then drain & bake at 400 degrees (turning often) until crispy. I actually pan fried the marinated Soy Curls.

They all had a unique texture & tasted great! Dryest leftovers store well in sealed refrigerator container several days

Results: I preferred Soy Curls, but family winner is shredded coconut!

Any of these varieties taste great along side vegan pancakes, in sandwiches, on vegan pizza, crumbled on oatmeal, in green salad, potato salad, pasta salad… even crumbled on dessert. Give it a try!

INGREDIENTS: (I buy curls on Amazon!)
1/8 package Butler Soy Curls (less than 3/4 C containing approx 4.5 g fat)
Barbecue sauce thinned w/ water

INSTRUCTIONS:
Soak dry Soy Curls

in water for 10 mins to rehydrate

Drain
Pulse in blender to shred

Add BBQ sauce

Warm & serve

This recipe made enough steamy Pulled Porky-Pods to ladle over two potatoes & top with my nacho cheez sauce. Soy Curls (available on Amazon) are simply boiled organic soybeans in the pod that have been dehydrated. What a magnificently easy recipe!

From www.butlerfoods.com

How are Soy Curls™ made?

“Our soybeans are grown in the USA on a family farm, certified Non-GMO and grown without chemical pesticides.

We soak the beans in spring water (no chlorine). Then the beans are stirred while being cooked. Soy Curls™ are dried at low temperature thus ensuring the natural goodness of the whole soybean high in fiber and omega-3. Soy Curls™ are one of the most pure, healthful products on the market containing no chemicals, additives, or preservatives.”

This cook-off is inspired by Mark Sutton of Heart Healthy Pizza . I just love this guy! 🙂

Raw doughs (displayed in this order: cauliflower/wheat/oat)



Topped & ready for oven:



Fresh out of oven:





SAUCE (veggies pre water-sauteed)

• broccoli
• carrots
• green cabbage
• red cabbage
• bell pepper
• radish
• celery
• sweet peppers
• scallions
• kale
• tomato
• tomato/pasta sauce
• garlic & Italian seasonings

TOPPINGS

• mushrooms
• olives
• avocado
• nacho cheez sauce
• vegan shredded soy cheez on half of wheat crust only

CRUSTS
(Preheat oven to 450 degrees)

Oat Flour Crust

• 1 c oat flour (may grind uncooked rolled oats)
• 2/3 c warm water
• 2 dates
• 1 t yeast
• 1 t ground flax seeds
• 1 t Italian seasoning
• 1/4 T salt

(add little water or flour to adjust consistency when kneading)

In food processor combine water, dates, yeast, ground flax, seasoning, oat flour.
Pulse to knead.
Hand press onto parchment lined baking sheet.
Put toppings on pizza.
Bake 450 degrees until browning begins (+/- 20 min)

Wheat (whole + unbleached) Crust

• 1/2 c warm water
• 1 t date sugar
• 1 t yeast (half package)
• 1/2 t salt
• 1/2 c whole wheat
• 3/4 c bread flour
• 2 t ground flax seeds

Add water, sweetener, yeast & let stand 10 min
Add remaining dry ingredients
Kneed 10 min, cover & let rise 1 hr
Punch down & let stand 45 min
Roll dough on parchment covered baking sheet
Add toppings
Bake 450 degrees for approx 20 minutes

Cauliflower Crust (epic failure for me!)

• 1 medium head cauliflower
• 3 T corn starch
• 4 T cold water
• 1/2 c oat flour
• 1/2 t garlic powder
• 1 t Italian seasoning

Cook, drain, cool, squeeze tightly dry in cheese cloth the cauliflower
Combine water & cornstarch & set aside to thicken
Combine all ingredients into wet dough, mashing cauliflower
Press onto oat flour dusted parchment paper
Bake 450 degrees 30 min
Flip & bake about 20 min
Add toppings & bake additional 10+ min

AND THE WINNER IS…

Oat Flour Crust!! It was delicioso… like eating a wonderfully savory oatmeal crispy cookie! The Wheat Crust came in at a very strong second, but the Cauliflower Crust never fully crisped up. Soggy bottom dough! When I experiment some more and fix the recipe I’ll repost.

What a fun afternoon! 🙂

 

Nacho Cheese Sauce

INGREDIENTS:

1 medium head steamed cauliflower
1 roasted red bell pepper
1 c cooked white beans
1/2 c uncooked oatmeal
2 T nutritional yeast
1/4 c apple cider vinegar
1 t garlic powder
Himalayan black salt (Indian Kala Namak) to taste
1 t smoked paprika
1 lemon’s juice
1/4(+/-) cup almond milk

INSTRUCTIONS:

Steam cauliflower to soften & drain
Cook white beans, rinse & drain
Roast red pepper
Blend all ingredients (except milk) until smooth
Add almond milk to reach desired consistency

The high sulphur taste of Kala Namak is the kicker in this amazingly simple & nutritious, very low fat, nut-free recipe. Go light on the salt & enjoy its guilt-free decadent flavor!

I learned this one from Mom! You can keep it very low fat with soft warm corn tortillas, or fatten them up by heating tortillas (on one side only) on a very lightly sprayed skillet.

INGREDIENTS:

• Potatoes of your choice
• Salt-free (or low salt) tomato salsa
• Corn tortillas
• Sliced tomatoes
• Shredded cabbage, broccoli, carrots

INSTRUCTIONS:

• Peel and boil whole potatoes
• Drain & add salsa to taste & mash with potato masher
• Warm corn tortillas on hot skillet, as you fold them in half
• Spread potato mixture inside warmed tortillas (like spreading peanut butter!)
• Fill tacos with shredded veggies and sliced tomatoes
• (optional: may add avocado on party days!)

Serve with sides of nonfat salt-free pinto beans and rice. Enjoy!

(LEFT: oil-free home baked! RIGHT: pre-fried, frozen, then oven baked!)

These are vegan! They are called steak fries only because they are cut thick.

INGREDIENTS:

• Russet potatoes (that’s all!)

INSTRUCTIONS:

• Preheat oven to 450 degrees
• Bring a large pot of water to boil
• Peel and slice potatoes into thick strips
• Place potatoes into pot and bring water back up to boil
• Time boiling for 4 minutes, then remove and drain potatoes
• Place them on nonstick baking sheet and into hot oven
• Bake for approximately 30+ minutes

COMPARE FAT CONTENT:

• 15 grams fat in 3 oz DEEP FRIED
• 3.5 grams fat in 3 oz OVEN BAKED PRE-FRIED (Smart & Final stores carry 2.5 grams in 3 oz)
• 0.1 grams fat in 3 oz HOME BAKED !

Enjoy! 🙂