Category: Recipes I Have Tried

Watch Guilt Free Vegan Jeff Morgan & his lady share 30 Easy Vegan Meals In 30 Days: 

http://www.youtube.com/playlist?list=PLRiFBqmvqX1V7R4PB3DJ7Ix8YV9h-iybR

Great recipe by YouTuber VEGANLOVLIE (Teenuja). I make mine on a nonstick pan, oil-free, use oat flour (blenderized dry rolled oats) & use egg-like flavor of Kala Namak salt. Here’s her recipe:

Veggie Pancake

1 C chickpea flour (I use oat flour)
Salt to taste (I use Kala Namak)
1 t tumeric
1/2 t baking powder
3/4 c water
1/3 C mashed sweet potato
Handful cilantro
Chopped onion
Wilt spinach in pan, chop, then add to batter
Shredded carrots
Etc

Cook on hot griddle:
3 min one side
Flip
3 min other side
Flip
1 min on first side
Done! 🙂

Ingredients:

• cauliflower
• unbleached flour + corn meal
• bread crumbs
• seasonings (garlic powder, smoked paprika, Kala Namak salt, etc)
• nut milk
• hot sauce of your choice
• optional “honey mustard” dip: mustard+tabasco+blackstrap molasses
• optional cream dip: vegan mayo+vegan sour cream+chopped parsley, dill, chives+cayenne pepper+Kala Namak (salt)+white vinegar+liquid smoke

Instructions

pre-cook cauliflower florettes (boil or microwave few minutes)

dip florettes in milk, seasoned flour/meal, breadcrumbs

bake on 450 degrees for 10+ minutes

remove & dip in hot sauce & return to oven for about 5 min

INGREDIENTS:
* potatoes (peeled, cubed, boiled)
* diced celery
* shredded carrots
* diced onions
* black olives
* pepperoncini
* dill relish
* mustard
* dab of vegan mayo (and/or avocado)
* several drips of liquid smoke
* nutritional yeast
* garlic powder
* lemon pepper,
* kala namak (sulfur-egglike salt)

INSTRUCTIONS:
* mash cooked potatoes in bowl w/ mashing tool
* fold in all other ingredients
* serve either hot or chilled

Notice how I use avocado in place of lard or oil (see recipe below).

Here we are assembling my bro’s tamales… delicious fancy stuffing!

Here’s my own simple vegan oilfree recipe!

INGREDIENTS…

DRY CORN HUSKS

DOUGH:
– masa flour
– red enchilada sauce
– saltfree veggie broth
– avocado

FILLING:
– tomato
– squash
– potato
– onions
– garlic
– saltfree veggie broth
– tomato-based salsa
– cooked pinto beans
– cooked brown rice

INSTRUCTIONS…

CORN HUSKS:
Soak dry corn husks in water to soften them. We will use them to encase the tamales while steaming them. (If husks are unavailable try using parchment baking paper.)

FILLING: (set these aside after preparation)
* Saute onions, garlic, tomato, squash (I used yellow & green), corn, cubed potato (may need to pre-bake potatoes a bit) in the following liquid – veggie broth, tomato salsa & a bit of water.
* Cooked/canned pinto or black beans (no added oil)
* Brown rice (I add some salsa while cooking)

DOUGH:
Combine corn flour (masa harina, it’s basically corn flour treated with lime), enchilada sauce (I just use canned version, red or green), saltfree veggie broth, fresh avocado & water (as needed) to form a soft peanutbutter-like consistency.

Now spread this buttery dough on husks with the back of a spoon, place small amount of filling on top, then wrap like a burrito. (Check out this youtube masa spreading video demo that I found online.)

And here’s zippity-quick video showing us how to fold tamales in their corn husks. (Very similar to my method, but instead of using string I simply fold the top down.)

Now steam over water, not *in* water (on stove top pot w/ steam basket, or double boiler, or pressure cooker) for aproximately 2 hours. (In pressure cooker I set to “steam”, close the vent & go for approximately 1.5 hrs)

And don’t forget to remove husks when you eat them!

If all fails… book a flight to Mexico!

There are many ways to prepare a thick ragu style vegan pasta sauce.

It is oil-free because I sautée the veggies in balsamic vinegar, or red wine, or just water.

The thickness comes from adding a grain or two (like quinoa, amaranth, barley, etc).

Sometimes I might also add a little small pea or beans for extra protein (split peas, lentils, etc) or  edamame (soybeans) or rice.

Here is one quick & easy preparation. Use your imagination to come up with your own variations.

Water sautée the following

• 99 Cent Store frozen Pepper/Onion Stirfry

• Whole Foods Engine 2 Fiesta Blend (frozen brown rice, black beans, peppers, onions, corn)

• Trader Joe’s Chopped Veggie Mix

• Sweet Kale  Vegetable Salad 

• Costco frozen Organic Quinoa & Kale

• and/or a few handfuls of Costco dry goods Ancient Grains (quinoa, amaranth, millet)

• add jar of oil-free sauce (Prego LightSmart)

Simmer until grains are soft & serve over high fiber pasta

& sprinkle top w/ nutritional yeast (as parmesan)

And plate it up!

These are easy-peasy & taste  absolutely awesome! Each bite is a burst of summer sunshine in these cold winter months!

INGREDIENTS:
Brown Jazmine rice (cooked)
Quinoa (cooked)
Kale (cooked)
Rolled Oats (uncooked)
BBQ sauce (fat free)
(Note: Costco sells frozen cooked quinoa-kale for a quick meal)

INSTRUCTIONS:
* Combine rice, quinoa, kale in bowl & mix well.
* Add some dry oats & bbq sauce to acquire thick, pasty consistency
* Press mixture into burger molds & place molds in freezer for an hour.
* Remove patties from molds and grill.
* Store extra patties in sealed freezer bags.