Category: Recipes I Have Tried

Chickpea Yogurt Recipe

INGREDIENTS  

Chickpea Yogurt

  • 125 g dried organic chickpeas
  • 700 ml water
  • 1 heaped tbsp organic yogurt with live cultures (30g)

Sweet Yogurt

  • 1 batch of chickpea yogurt
  • 2 tbsp maple syrup
  • 1 tsp vanilla bean paste

Savoury Yogurt Dip

  • 1 batch of chickpea yogurt
  • 1 cucumber
  • 1 tbsp salt (14g)
  • 2 garlic cloves
  • 30 g mint
  • 2 tbsp lemon juice

INSTRUCTIONS 

  • Soak the chickpeas in at least 1l of water overnight.
  • The next day, drain them and add to a blender along with the 700ml of water. Blend for around 20 seconds until almost smooth. It’s fine if it’s a little grainy.
  • Place a fine sieve in a sauce pan and line it with some cheesecloth, then pour in the blended chickpeas and squeeze out as much liquid as possible. You might have to do this in stages. You can discard the leftover pulp, or use it to thicken stews, soups or even mix it into bread doughs like this Sourdough Rye.
  • Give the liquid a whisk to loosen any of the starches and proteins that might have sunk to the bottom of the pan. Then bring it to a gentle boil, whisking often. Turn the heat to low and keep simmering until the mixture has thickened into a creamy pudding (3-4 minutes). Then simmer for another 4-5 minutes while whisking every now and then. Don’t be tempted to cook it for less, since heating the raw chickpeas properly will make them digestible. Turn off the heat and transfer the thickened liquid to a fermentation-safe bowl (glass, stone or approved stainless steel), before letting it cool down to room temperature (around 2 hours).
  • Remove any skin that might have formed on top, then stir in the organic yogurt of your choice. Cover the bowl with a plate and leave it to ferment for another 8 – 16 hours in a warm place until it tastes slightly tangy. If the ambient temperature is quite cold, you can keep it in the oven with just the light setting switched on for some of that time.
  • Once it tastes tangy, your yogurt is ready. You can blend it in a food processor for a smoother texture and store it in the fridge until using. The tangy flavour will continue to develop over the next day and it’ll set again, even after blending. Just give it a good stir before using. If you’re making another batch within the storage time, you can now add a tablespoon of the fermented yogurt to kickstart it again.
  • To make the sweet yogurt, simply stir in the maple syrup and vanilla extract.
  • For a savoury dip, coarsely grate the cucumber into a bowl and mix with the salt. Leave to sit for 10 minutes to let the salt draw out some of the water. In the meantime, peel and finely grate the garlic. Pick the mint leaves and finely chop them. After 10 minutes, use your hands to squeeze out as much water from the cucumber as you can, then add it to the yogurt along with the grated garlic, chopped mint and lemon juice. Stir together and serve.

NOTES

Storage: Keep for 3-4 days in fridge in an airtight container.

https://bakinghermann.com/wprm_print/2041

Chickpea Frittatas

Ingredients:
1 Ÿ cups chickpea flour
Πcup WYW Nooch
2 teaspoons baking powder
1 teaspoon dried basil
œ teaspoon black salt AKA kala namak (optional)
2 cups water
2-3 teaspoons minced garlic
1 15 oz. can corn, drained and rinsed

1 red bell pepper, diced
1 jalapeño, diced
1 shallot, diced
1 roma tomato, diced
1 cup spinach, chopped
OR
1-2 cups WYW Dried Veggie Blend, rehydrated
Instructions:
Preheat the oven to 375°F.

Add the chickpea flour, nutritional yeast, baking powder, dried basil, and black salt to a mixing bowl and whisk to combine.

Then add the water and whisk well until the batter is nice and smooth.

Next, add the garlic and corn along with the red bell pepper, jalapeño, shallot, tomato, and spinach or rehydrated WYW Veggie Blend. Stir to combine.

Using a silicone muffin tray, evenly distribute the batter. Place the tray in the oven and bake for 30-40 minutes. They will rise, but not too much.

Allow them to cool for about 15 minutes before pulling them out of the tray. They will firm up as they cool, so be patient or they will fall apart!

3 ingredient sugar free clementine & blueberry jam

Ingredients:
1 cup blueberries
1/3 cup freshly squeezed clementine juice
4 teaspoons ground chia seeds

Instructions:
Mix all the ingredients in a pan.
Simmer for 15 minutes or until thickened
Allow to cool.

Enjoy this simple and nourishing clementine blueberry jam as a wholesome breakfast on [dairyfree] yoghurt, smothered on scones as a snack or for afternoon tea, [on oatmeal], or as a base for a dessert. May it fill you with joy, vitality, and a deep appreciation for the beauty of natural, plant-based foods. Here’s to nourishing your body and soul with every delicious bite!

Sweet and Smoky Dressing from Chef AJ

https://youtube.com/shorts/gkF0V32PR7w?si=VhgfkqYjWbB2ML3W

Chef AJ’s Sweet & Smokey Dressing
1 cup of water
1/2 cup of lime juice
4 ounces of pitted dates
1/4 cup Westbrae salt-free mustard
1 teaspoon chia seeds
2 teaspoons SMOKED paprika
1/4 teaspoon chipotle powder

Blend all ingredients in a blender until smooth and creamy. Refrigerate any unused portion.

Jackfruit Carnitas Pizza

From the Food Revolution Summit 2024

Jackfruit Carnitas Pizza is a great plant-based recipe to help transition to plants with ease. It’s piled high with shredded Mexican-spiced jackfruit, sweet pineapple, red onion, and jalapeño for just a bit of heat. This pizza tastes just like you are biting into a smoky meat lover pizza — except it’s all plants! Jackfruit mimics the texture of meat and takes on any flavors you add to it, making it a versatile ingredient that is perfect for a “meaty” pizza that is better for your health and the health of the environment.

Serves: 2
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Ingredients
Spice Blend

1 Tbsp ground cumin
2 tsps chili powder
1 tsp paprika (smoked or regular)
œ tsp dried oregano
œ tsp garlic powder
œ tsp onion powder
Πtsp salt (optional)
Πtsp ground black pepper (optional)
1 pinch cayenne pepper (optional)
Veggie Sauté

1 cup yellow onions (sliced)
1 cup organic red pepper (sliced)
2 cups mushrooms (sliced)
2 cups jackfruit (fresh and pulled or BPA-free canned and drained, see Chef’s Notes)
2 Tbsps lime juice (freshly squeezed)
2 tsps organic tamari (reduced-sodium, or coconut aminos)
Ÿ cup vegetable broth (unsalted, preferably homemade)
Pizza

2 8-inch organic whole grain tortillas
œ cup pineapple (chopped; fresh, frozen, or canned in its own juice and drained)
Πcup red onion (raw, diced)
2 organic jalapeño (optional, seeded and diced)
Πcup cilantro (chopped)
Directions
Preheat the oven to 400 degrees F.
Make the spice blend: Add all of the spices into a small bowl, stir, and set aside.
Make the veggie sautĂ©: Heat the onions, peppers, and mushrooms in a large stovetop pot over medium-high heat, stirring often, until the onions become translucent, about 3–4 minutes.
Turn the heat down to medium and add the jackfruit, lime juice, and tamari. Stir well and cook for an additional minute.
Stir in the spices and vegetable broth. Bring to a boil then reduce heat to simmer, cover Ÿ of the way, and cook until all of the liquid has been absorbed, about 5–7 minutes. (Stir and check on the amount of liquid left after about 3 minutes.)
Meanwhile, place your tortillas on a baking sheet.
Assemble the pizza: Once the veggie sauté is ready, divide it between the two tortillas, laying it out evenly on top of the tortillas.
Divide the pineapple, red onion, and jalapeño (if using) between the two pizzas.
Bake for 10–12 minutes until the tortillas are crispy around the edges.
Let the pizza sit for 5 minutes before cutting into pieces (or serving it whole and folding it in half!). Sprinkle cilantro on top, if desired.
Chef’s Notes
Substitutions
Substitute yellow onion, white onion, or shallots for the red onion.

Use green, yellow, or orange bell peppers in place of red bell peppers.

For the mushroom, use cremini, white button, portobello, or other mushroom of choice.

Substitute chives for cilantro.

Flour-free
Use hardy vegetables in place of tortillas, such as thinly sliced eggplant or squash. These can be baked as above. Or, go raw and use large leafy greens or cabbage as your tortilla.

Finding Jackfruit
If you cannot find fresh jackfruit in the grocery store, look for canned jackfruit. It will say “young jackfruit,” meaning it’ll not yet be fully ripe, making it an ideal substitute for meat in recipes. It should also be canned in brine and not syrup.

Prep Ahead
Make the spice blend ahead of time and store in an airtight container in a cool dark place for up to one month before making this recipe.

Make the veggie sauté ahead of time and store in an airtight container in the refrigerator for up to 3 days before making this recipe.

Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Shredded Tofu and Sweet Potato English Muffin Sand

Ingredients:

For the Tofu:
1 block of super firm tofu, thinly sliced or shredded
EVOO spray
1/4 tsp turmeric powder
1⁄2 tsp garlic powder
1⁄4 tsp paprika
1/4 tsp kala namak (AKA Indian black salt)
Freshly cracked black pepper
1 tbsp tahini
2 tbsp nutritional yeast
1⁄2 cup soy milk

For the Sweet Potato:
1 large sweet potato, sliced thinly (or shredded)
A pinch of salt
1⁄2 tsp smoked paprika

Cashew Chipotle Queso:
3/4 cup raw cashews
2 tbsp nutritional yeast
1⁄4 tsp salt (optional)
1⁄8 tsp garlic powder
1⁄4 tsp cumin
1/4 tsp paprika
1/2 of a chipotle pepper in adobo sauce
1/2 cup boiling hot water and few tbsp more (as needed) to make the queso thinner

My 1st Poke Bowl!

This is my humble first attempt at creating a poke bowl.

In the 1970s we called this dirty rice & added chicken, I made LOTS of it back then when I was a veggie-heathen!

POKE BOWL:

* brown rice seasoned w/ plain rice vinegar, Bragg’s liquid aminos, vitamin C powder, umami powder, coconut XL-sugar powder, powdered (blenderized) nori seaweed sheet

* chopped cucumber, celery, jalapeño, mushrooms, steamed broccoli, shredded carrot, red onion, etc