Category: Recipes I Have Tried

Baked Tofu Cesar Salad

Baked Tofu:

1 carton silken tofu, frozen overnight, thawed in the fridge and pressed, wrapped in a towel for 15 minutes

The Crust:

1/4 cup whole wheat bread crumbs, or panko

2 tbsp walnuts, processed into a meal

1 tbsp whole wheat or oat flour

1 tbsp dried Italian herbs (oregano, basil)

1/2 tsp garlic powder

1/2 tsp smoked paprika

1/2 of a bouillon cube, mixed in with your hand with the rest of the mixture

Plant-based Caesar Dressing:

1/2 cup raw cashews, soaked for at least 30 minutes

Zest of a lemon Juice of one large lemon

2 tbsp nutritional yeast

1 tsp mustard

2 garlic cloves

1 cup water (for blending and thinning the dressing out, start with 1/2 a cup and add more if needed)

2 tbsp capers, chopped

Lots of freshly ground black pepper

Walnut Parmesan:

1/2 cup raw walnuts (or any other nuts)

2 tablespoons nutritional yeast

1/8 tsp salt

1/2 teaspoon garlic powder

1/2 tsp miso paste (optional)

Crispy Chickpeas:

1 15 oz can cooked chickpeas, drained and rinsed, sprayed with olive oil, baked or air fried for 15 minutes, then tossed with Italian herbs, a dust of garlic powder, black pepper and 1 tbsp nutritional yeast.

For the salad:

2 heads of romaine lettuce, chopped and tossed with the caesar dressing.

Homemade Ice Cream Created In Low Tech Hand-Cranked Ice Shaver

ORDER ONLINE HERE: https://a.co/d/iCPHn0l

I tested this by using Butter Pecan Ice Cream recipe:

Butter Pecan Ice Cream

Process all ingredients in blender until smooth.

Pour into ice cube molds & freeze

Next day pop ice cubes into the ice shaver hopper & hand-crank

Add blueberries & chopped walnuts

(Turned out delicious!!!)

Well Your World Famous Chickpea Salad! | Vegan Oil Free

Ingredients:

  • Dressing
  • 1/2 cup of cashews
  • 1/2 cup water
  • 3 tablespoons lemon juice
  • 2 tablespoons mustard
  • 2 teaspoons apple cider vinegar
  • 3-4 cloves of garlic
  • 1 teaspoon curry powder
  • Salad
  • 2 15 oz cans of chickpeas, rinsed
  • 3 ribs of celery, chopped
  • 1/2 medium red onion, diced small
  • 1 pint of cherry tomatoes, quartered
  • black pepper to serve

Instructions:

Place all of the dressing ingredients into a blender, and set aside for a few minutes, so the cashews can soften. Then blend until smooth.

In a large mixing bowl, mash the chickpeas with a potato masher, leaving a chunky texture.

Throw in the celery, onion, cherry tomatoes, and dressing and stir thoroughly.

Sprinkle on some black pepper to taste, and enjoy!

Veggie “Beef” Pizza 1

CRUST:

1 1/3 cup almond flour

1 cup arrowroot starch

1 Tbsp flaxseed meal

1 tsp baking soda

1 tsp Italian seasoning

1/2 tsp garlic powder

3/4 tsp sea salt

1 Tbsp apple cider vinegar

1 Tbsp almond butter or water

7-8 Tbsp water (add more as needed)

TOPPINGS:

Veggie Ground (click here)

Sautéed mushrooms, onions, and peppers

Vegan Cheese Sauce (click here)

Mix dry ingredients.
In a separate bowl mix wet ingredients.

Add wet ingredients to dry ingredients and mix with a wooden spoon until combined,

Press or roll out until less than ¼ inch thick.

IT IS VERY IMPORTANT TO ROLL THE CRUST UNTIL THIN.

Thinner is better with this crust.

Par-bake at 375 for 10 minutes.

Top pizza crust with oil-free, sugar-free tomato sauce of your choice.

Add Veggie Ground, sautéed veggies and vegan cheese sauce.

Bake for 15-20 minutes. Do not over bake.

Healthy Vegan Veggie Ground Meat Substitute

* 1 head of cauliflower
* 2 medium carrots
* 1 onion
* 3 cloves of garlic
* 1 6 oz portobello mushrooms (**)
* 2 tbls Italian seasoning
* 1 tbls paprika
* 2 tsp sage
* 2 tsp garlic granules
* 1 tsp thyme
* 1 tsp oregano
*2 tsp cumin powder
* 1.5 cups walnuts (*)
* 3 tbls tomato paste
*3 tsp salt OR TO YOUR TASTE

* for nut free version omit walnuts and add another 8oz of portobello mushrooms more coarsely chopped than the first portion to keep some texture.

** for mushroom free use equivalent in jackfruit and process in to smaller pieces.

Coarsely chop all vegetables and garlic in a food processor. Mushrooms can be made even courser for a more meaty texture (This will need to be done in batches)

Coarsely chop walnuts along with tomato paste until combined.

Add 1 tbls of water to heated pan.

Add vegetables and mushrooms and continue to cook on medium-high until all the water releases (10-15 minutes)

When most of the water has cooked out add seasoning. Continue to cook on medium for another 10 minutes, or until all the water has evaporated.

Turn off heat and add walnut and tomato paste mixture. Mix thoroughly to combine.

Add to your dish of choice. Enjoy!

Keeps well in the fridge for 3-5 days or in the freezer. I can’t tell you how long since mine never makes it more than a couple weeks without being used!

Vegan Upside Down Pizza – Pie

https://youtu.be/HZ2MzJut7F4

My Variations:

* Peppers
* Onion
* Mushrooms
* Tomato
* Olives
* Tomato or white sauce (thick)
* Fresh basil & thyme
* Vegan parmesan (ground cashews, almonds, nutritional yeast)
* Vegan stretchy cheese (homemade)
* Fillo dough sheets (7+ sheets of defrosted Athens brand), crispy & very low fat

If regular dough crust: bake in cast iron pan at 400 degrees (or lighter weight pan @ 350°) for 30 minutes.

If delicate Fillo dough crust: decrease heat & monitor for golden brown crust.

Remove when golden brown, flip onto wooden cutting board & serve

Magic Cookie Bars

(I can imagine modifying this recipe into a fig bar type cookie!)

INGREDIENTS 

Crust

Filling

Toppings

INSTRUCTIONS 

  • Preheat oven to 350°F.
  • Blend crust ingredients in a blender or food processor until mixture almost sticks together when pressed together.
  • Press crust into the bottom of a parchment lined 9″ x 9″ brownie pan.
  • Blend the filling ingredients in a blender until dates are completely pulverized.
  • Pour filling over the crust.
  • Sprinkle the toppings one at a time over the filling and lightly press the toppings down with a fork so that a little of the filling comes through.
  • Bake for 35 minutes

Chef Stacey Crab Cake Sliders – Vegas

CRAB CAKE INGREDIENTS

  • 14 oz – Hearts of Palm (drained)
  • 14 oz – garbanzo beans (drained and save the liquid aka aquafaba)
  • 4 cloves garlic – minced
  • 1/4 cup dried nori sheets
  • 1/2 tablespoon dulse seaweed
  • 1/2 teaspoon creole seasoning
  • 2 teaspoons Old Bay 
  • 2 tablespoons nutritional yeast
  • 2 tablespoons fresh dill – chopped
  • 1/4 cup fresh basil – chopped
  • 1/4 cup aquafaba (liquid from garbanzo beans)
  • 1 tablespoon liquid aminos
  • 2 tablespoons celery – minced
  • 2 tablespoons onion – minced
  • 2 tablespoons red bell pepper – minced
  • 1/2 tablespoon mustard
  • 1/4 cup gluten free flour
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon black pepper
  • 6 slider buns

BREADING INGREDIENTS

  • 2 cups panko
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon Old Bay
  • 2 teaspoons nutritional yeast
  • Oil of your choice for frying

DILL REMOULADE INGREDIENTS

  • 1/4 cup – Vegenaise or vegan mayo of your choice
  • 1 tablespoon – lemon juice
  • 2 teaspoons – fresh dill chopped
  • 1 teaspoon – dijon or yellow mustard
  • 1/2 teaspoon – sriracha (optional)

INSTRUCTIONS

Chop hearts of palm in small pieces and set aside in a bowl. Mash garbanzo beans until slightly chunky and mix in the bowl with the hearts of palm.  Add remaining ingredients for the crab cakes and mix well. In a separate bowl, mix ingredients for the breading:  Panko, onion and garlic powder, nutritional yeast and Old Bay.  

Measure crab cakes with a 1/3 cup measuring cup and shape crab cakes into patties. Place each patty in the Panko breading mix and transfer to a plate or sheet pan.  Put the patties in the fridge for at least an hour or in the freezer for 30 minutes so the crab cakes can set. Mix all ingredients in a bowl for the dill remoulade and set aside. 

Remove the crab cakes from the fridge and heat the oil in a frying pan over medium high heat.  Fry the cakes for 3-4 minutes on each side or until slightly browned.  Remove to a paper towel lined plate to drain. Serve immediately with slider buns and dill remoulade