There are some heartwarming, tummy-filing winter recipes in this article. Dig in!
Winter Vegetables Guide: What Winter Produce Is in Season?
Category: Recipes I Have Tried
Vegan Mock Meat (Gluten-Free, Oil-Free)
INGREDIENTS
- 4 ounces dry soy curls – half of a bag
- 1 ¼ cups vegetable broth
- 1 large onion, chopped
- 8 ounces baby bella or portobello mushrooms, sliced
- 4 large cloves garlic, minced
- 1 ½ teaspoons smoked paprika
- ½ cup raw sunflower seeds or walnuts – walnuts create a darker “beef” color
- 2 tablespoons nutritional yeast
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon fine sea salt
- black pepper, to taste
- 2 teaspoons apple cider vinegar
- 2 tablespoons tamari
- 1 tablespoon corn starch or arrowroot
INSTRUCTIONS
- Preheat a large saute pan over medium heat.
- Place soy curls in a large bowl and cover with the broth. Let them soak for 10 to 15 minutes. After soaking, reserve ¼ cup of the broth, and drain the rest. Lightly squeeze the soy curls to remove excess moisture, then set aside.
- In the preheated pan, dry sauté the onion and mushrooms until softened, about 10 minutes. Add the garlic, rehydrated soy curls, and smoked paprika, and cook until the soy curls are heated through, about 5 minutes. Remove from heat.
- In a large food processor combine the nuts or seeds, nutritional yeast, onion powder, garlic powder, salt and pepper. Pulse until the nuts/seeds are chopped. Spoon the soy curl mixture into the food processor and drizzle with vinegar and tamari. Pulse 7 or 8 times or until it resembles ground meat.
- Return the mixture to the same sauté pan, and cook over medium heat for 3 to 4 minutes, stirring occasionally.
- Dissolve the corn starch in the reserved ¼ cup broth. Pour into the pan and continue to cook for 3 to 4 minutes. The soy curl beef should now appear more moist, slightly clumpy, and lightly browned. Taste and adjust salt and pepper as desired. Enjoy as is, or use in another recipe.
Skinny Coconut Pumpkin Pie (vegan version)
Ingredients
- 1 box (13.5 oz) graham cracker crumbs for 2 bottom-only pie crusts (scroll down to see box)
- Approx 1/4+ cup almond milk
- 1/2 cup Just Egg (or egg substitute of your choice)
- 1 can (15 ounces) pumpkin
- 1/2 cup date sugar
- 1 tablespoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 can (13.66 ounces) Thai Kitchen® Lite Coconut Milk (I add a bit of almond milk – 60 calorie – if I think pumpkin mixture is still too viscous)
Directions
- Preheat the oven to 325 degrees.
- Prepare graham cracker crumbs by adding small amount of almond milk to moisten it just a bit, then press it into bottom of 2 pie pans.
- In large bowl mix all filling ingredients & pour into pie pans.
- Bake at 350°F for up to 2 hours, or until you can insert a fork that comes out clean.
- Remove from oven and cool on a wire rack.
Recipe inspired by:
SOS-Free Sauces
You may purchase these Sauces at WELL YOUR WORLD website:
https://wellyourworld.com/collections/all-product
Or you may try to create them yourself in your kitchen with the following ingredients!
(For more saltiness add celery powder and/or lemon.)
(For more sweetness add date paste.)
(For thickeners try https://projectwaistline.com/?p=33372 )
MIDDLE-EASTERN/SOUTH ASIAN SAUCE
*Tomato Puree
*Rice Wine Vinegar
*Dates or Raisins (sulfite-free)
*Ethiopian Seasoning Mix
*Ginger
*Garlic
*Cumin
*Thickener
ASIAN SAUCE
*Tomato Puree
*Rice Wine Vinegar
*Dates or Raisins (sulfite-free)
*Ginger
*Garlic
*Cumin
*Star Anise
*Thickener
KETCHUP
*Tomato Puree
*Apple Cider Vinegar
*Dates or Raisins (sulfite-free)
*Onion
*Garlic
*White Pepper
*Thickener
BBQ SAUCE
*Tomato Puree
*Dates or Raisins (sulfite-free)
*Apple Cider Vinegar
*Onion
*Peppers
*Pasilla Pepper
*Natural Smoke Flavor
*Mustard Seed
*Garlic
*Black Pepper
*Thickener
SRIRACHA SAUCE
*Red jalapeños
*Apple Cider Vinegar
*Water
*Dates or Raisins (sulfite-free)
*Garlic
*Figs
*Citric Acid
*Cumin
*Thickener
ITALIAN DRESSING
*Water
*Dates or Raisins (sulfite-free)
*Distilled Vinegar
*Onion
*Apple Cider Vinegar
*Garlic
*Lemon Juice
*Thickener
BALSAMIC VINAIGRETTE DRESSING
*Water
*Balsamic Vinegar
*Dates or Raisins (sulfite-free)
*Onion
*Garlic
*Thickener
SWEET MUSTARD DRESSING
*Apple Cider Vinegar
*Water
* Dates or Raisins (sulfite-free)
*Mustard Seed
*Onion
*Turmeric
SWEET HEAT DRESSING
*Water
*Dates or Raisins (sulfite-free)
*Apple Cider Vinegar
*Tomato
*Garlic
*Onion
*Chipotles
*Habanero
DESERT CATALINA DRESSING
*Water
*Apple Cider Vinegar
*Tomato
*Figs
*Garlic
*Onion
*Mustard Seed
*Paprika
*White Pepper
*Citric Acid
NATURAL SAUCE/DRESSING THICKENERS
For NATURAL THICKENERS see Chef Del Sroufe’s ideas CLICK HERE.
Or try:
1. PSYLLIUM HUSK
Like xanthan gum, psyllium husk is a soluble fiber — a non-digestible starch that forms a gel-like substance in your gut. In recipes that call for xanthan gum, you’ll need to use twice as much psyllium husk.
2. CHIA SEED
Chia seeds form a gel when mixed with liquid and can help thicken and bind baked goods. Add 2 parts of hot water to 1 part of chia seeds, then stir until the mixture becomes viscous. May need to add time if baking.
3. GROUND FLAXSEED
Add 2 parts of hot water to 1 part of GROUND flaxseed, then stir until the mixture becomes viscous.
4. CORN STARCH
Corn starch makes a thickener for stews and gravies. Try 2 parts water to 1 part Corn starch. (Best to add room-temperature liquid, then blend.)
5. AGAR-AGAR (seaweed based)
Comes in powder or flake form.
Use 4 tablespoons of water for every 1 tablespoon of flakes or 1 teaspoon of powder.
Next, heat it over low heat for 3–5 minutes or until dissolved, then let it cool slightly before use.
6. GUAR GUM (powder derived from guar beans)
7. KONJAC POWDER (made from konjac root) is common in Asian cooking.
Guac Dip
From my friend Sue ❤️
2 – Avocado’s, Diced
1 – Tbsp. Distilled White Vinegar
Juice of 1 Lemon
Sea Salt
In a medium bowl, add the diced avocados and mash with a fork until smooth but still chunky.
Add the vinegar, some of the lime juice and mix to combine with a couple of pinches of salt.
Taste to see if more lime juice and salt is necessary.
If it’s not spicy enough, cut up 1 Serrano Pepper, deveined.
(The heat is in the stem, not in the seeds).
The Beta Burger – Recipe from Beat Cancer Kitchen
The Beta Burger aka The World’s Best Mushroom Oat Burger
Instead of store-bought veggie burgers, which are heavily processed with questionable additives and high levels of sodium, why not make your own?
Our savory Beta Burger patty is 100% plant-based and made from mushrooms and oats, two of the highest sources of beta glucans, a special type of immune-boosting fiber that is antimicrobial, anticancer, and even shown to reduce the risk of cardiovascular disease.
I know what you’re thinking, a burger made from mushrooms and oats?
Trust me, it’s delicious.
This recipe can also be used to make meatballs for spaghetti. Recipe is at first link below:
https://projectwaistline.com/?p=34495
https://www.chrisbeatcancer.com/the-beta-burger-recipe-from-beat-cancer-kitchen/
This recipe is from BEAT CANCER KITCHEN: Deliciously Simple Plant-Based Anticancer Recipes.
Gorilla Salad – Chopped
Gorilla salad made w/ salad chopper/bowl set in photo using a variety of veggies:
* Santa Barbara Salad (escarole, endive, raddicchio)
* Sweet Kake Salad (kale, green cabbage, broccoli, brussels sprouts, chicory)
* Mediterranean Crunch Chopped Salad (romaine, chicory, broccoli, cauliflower, red cabbage, carrot)
ULTIMATE Sprouting Kit Video | Sprouting Jar, Sprouting Containers, Sprouting Lid
Feb 16, 2021
NOTE: Not sure why I said the big jars are 96 oz… they’re 64 oz (see below)…
Timestamps:
00:12 Benefits of sprouts
00:32 Why sprouts are better living food than fruits and vegetable you buy in a grocery store
1:03 Sprouted seeds versus whole leaf
1:23 Cost of sprouts versus produce
1:36 What you will need to get started sprouting / our sprouting kit / sprouting jar / sprouting lids
2:27 What to clean rusted sprouting lids with
2:32 Optional for sprouting / trace minerals / Ormus we use for soaking and sprouting seeds
3:08 Organic Sprouting seeds we use
3:35 Organic Nuts we use / soaking nuts
3:46 Basic rule of thumb for soaking and sprouting seeds / what to do with smaller seeds versus larger seeds / how much to use inside of a 32 oz jar / which seeds grow faster
5:02 Soaking seeds / nuts / rice / beans on the first day with structured water
5:39 Where we get our bulk organic beans
5:52 Adding minerals
6:00 Final step on day one of sprouting and to put on the sprouting lids
6:13 Soaking times / what I do
6:56 The next morning / day 2 / first day of rinsing
8:10 The order I put my seeds in / fastest growing seeds first
8:24 Getting the soaked walnuts into the dehydrator
8:46 Rinsing the rice and beans
9:24 Nighttime of day 2 rinsing and adding new things to soak
9:30 How many times should you rinse
10:22 How to make sprouting your nightly routine
10:31 Morning of day 3 / what our sprouts already look like
11:50 Adzuki beans
12:02 Morning of day 4 / what our sprouts look like – ready to eat
12:35 Adding another jar of sprouts, our favorite
13:19 Adding lentils to soak
13:52 Morning of day 5 / bursting at the seams with sprouts
14:14 How to keep your sprouts until you’re ready to eat them
15:59 Eating our sprouts on our typical Saturday morning veggie breakfast scramble.
Resources Mentioned:
ACU Precision Sheet Metal Stainless Steel Drip Tray: https://amzn.to/3bacGiz
Trellis & Co Stainless Steel Sprouting Lids: https://amzn.to/3dkdeVM
Ball Mason 32 oz Wide Mouth Jars: https://amzn.to/3rXCK7d
Ball Mason 64 oz Wide Mouth Jars: https://amzn.to/3rYH99T
Handy Pantry 5 Part Salad Sprout Mix: https://amzn.to/3pqQKF1
Handy Pantry Organic Broccoli Sprouting Seeds: https://amzn.to/3apBDHC Eden
Foods (Bulk Dry Beans): edenfoods.com Structured Water: https://www.greenfieldwater.com/produ…
Trace Minerals – Activation Products : Trace Minerals – Activation Products : https://tracking.activationproducts.c…
Vegan egg product sold in California, 4 other states recalled due to listeria risk
July 25, 2022
Here’s a good reason to try my copycat mung egg recipe!
https://ktla.com/news/california/vegan-egg-product-sold-in-5-states-recalled-due-to-listeria-risk/