Tofu Veggie Fritters

4 Mar

Tofu Veggie Fritters

Ingredients: Russet potatoes, zucchini, carrot, tofu, green onions, dried parsley, smoked paprika, onion powder, granulated garlic, dried dill, vital wheat gluten, salt, pepper, milled flaxseed, water, and oil.

You will also need: cheesecloth

Shred 4 russet potatoes, 1 medium zucchini, and 1 medium carrot. Set aside in a bowl. In a separate bowl, combine 8 ounces extra firm tofu (frozen, thawed, rinsed, with the liquid squeezed out, crumbled to resemble bread crumbs) with 4 green onions (minced), 1/2 TBSP dried parsley, 1/4 TSP smoked paprika, 1 TSP onion powder, 1/2 TSP granulated garlic, and 1 TSP dried dill. Next, place the shredded veggies in sturdy cheese cloth and squeeze as much of the liquid out as you can. Combine the shredded veggies with the tofu and herbs. Stir in 2 TBSP milled flaxseed whisked, with 6 TBSP warm water (this replaces egg as a binder for the fritters) and 2 TBSP vital wheat gluten. Add salt and pepper, to taste.
Finally, using a 1/3 cup, scoop the mixture into a well heated frying pan with the cooking oil of your choice. (I used just enough oil to cover the bottom of the pan, and heated it slightly below medium/high.) Flatten them to a 1/4 inch thickness with a spatula. Don’t fry more than a few at a time. If you crowd the pan, they won’t get as  crispy. The fritters should cook for 3-4 minutes per side. Add more oil as needed, and keep cooked fritters in a warm oven while you fry the rest

This will serve a family of 7, like mine!

Experiment: Use a different kind of potato. Try different herbs, such as basil, rosemary, chives, thyme, oregano, sage, etc. Add curry powder, cumin, and raisins (omitting the dill) to the batter for a middle eastern taste. Spice them up with some cayenne, red chili paste, or wasabi. These can be served with almost any meal. Just switch up the seasonings to fit! 

Vegan Ranch

Surprise! Double recipe! 

In a blender, combine: 3/4 cup raw, soaked cashews, 1/3 cup plain almond milk, onion powder, garlic powder, chopped onion, 1/2 a lemon’s juice, 1 TBSP white wine vinegar, 1 baby dill pickle, 1/2 TSP dill pickle juice, salt, pepper, and a swirl of agave nectar.

Play with the amounts of some of the ingredients.  I don’t really measure when I make it.  I just know what flavors my family likes most. It’s fun to make it how you think it should taste.  As long as you have the base, you can be creative with the flavors!
Experiment: Try using different herbs like parsley, thyme, oregano, chives, rosemary, or basil. Use fresh cucumber instead of pickle. Substitute almond milk for another milk.
Advertisements

Corn Cakes

25 Feb

corn cakes

Ingredients: ground rolled oats, ground yellow cornmeal, baking powder, salt, banana, coconut oil, organic milled flaxseed, water, almond milk, agave nectar, and vanilla extract.

In a large bowl, whisk together 1 1/4 cups fine ground rolled oats, 2 cups fine ground yellow corn meal, 3 TSP baking powder, and 1/2 TSP salt. Set aside. In a small bowl, combine 1 TBSP organic milled flaxseed with 3 TBSP water. This is used as an egg substitute. Blend together with 1/2 a ripe banana, 1/3 cup coconut oil, 2 cups almond milk, 3 TBSP agave nectar, and 1 TSP vanilla. Combine the wet mixture with the dries and let it sit for at least 5 minutes before giving a final stir.  Grill by 1/3 cupfuls and enjoy!

Experiment:  Perhaps you could use something other than ground oats, like brown rice or coconut flour.  Substitute almond milk for another dairy or non dairy option.  Add a few tablespoons of fresh corn to the mix for texture.  Try making a savory version by omitting the agave and adding scallions, chives, cayenne pepper, garlic, and onion powder, or other herbs and spices of your choice!

Kale and Swiss Chard Salad

18 Feb

photo
Ingredients: Kale, Swiss chard, pumpkin seeds, pomegranate seeds, balsamic vinegar, lemon juice, agave nectar, garlic, sea salt, fresh ground pepper corn, and water.

Toss 3 cups kale and 3 cups Swiss chard, torn into bite size pieces, in a large bowl. In a high power blender (I used my Vitamix), blend 1 cup pomegranate seeds, 1/4 cup balsamic vinegar, 2 TBSP agave nectar, 1 clove garlic, 1/4 TSP sea salt, 3 turns fresh ground pepper corns, and 1 TBSP water for 30-60 seconds. Strain out the pulp from the seeds through a fine wire strainer.  Pour into a jar with 1/4 cup grape seed/olive oil and shake until combined. Pour as much dressing as desired over the kale and Swiss chard. Mix well and top with toasted pumpkin seeds.

Experiment: Use a different kind of vinegar. Add the garlic at the end for a more intense garlic taste. Use a different kind of oil, or use honey as an alternative sweetener. Add your favorite fresh herb before blending dressing for a twist. Top with your favorite cheese or sliced avocado before serving.

Creamy Thai Chowder

11 Feb

After a long break, the creative juices are flowing and we’re trying again! This is the first of (hopefully) more recipes to come. ~Mindy

Ingredients: Potato, butternut squash, yams, sweet onion, garlic, large mushrooms, scallions, vegetable broth, honey, nut butter, oil, yellow curry paste, coconut milk, salt, and Sriracha chili sauce.

Peel and cube 1 potato, 1 butternut squash, and 2 yams. Peel and slice 1 sweet onion and 4 cloves garlic. Combine all and sauté in 2 TBSP oil. Then cover in vegetable broth and simmer in 2 TBSP honey and 1 TBSP yellow curry paste till vegetables are mushy. Puree 1/2 simmered vegetables. Mash remaining and combine. Add 1 can (13.5 oz) coconut milk blended with 2 TBSP nut butter. Sauté 3 large chopped mushrooms in 1 TBSP oil. Add to soup along with 4 chopped fresh scallions. Season with salt and Sriracha chili sauce.

Optional: Garnish with cilantro, chopped peanuts, or fresh basil.

Image

Experiment: Try simmering thai red chilies in with the vegetables (remove before pureeing), or add a few spoonfuls of Savory Cilantro Sauce for a spicy kick.

Ranch Dressing Et Al.

22 Nov


Ingredients: Mayonnaise, sour cream, buttermilk, dill, white wine vinegar, lemon, garlic salt, granulated garlic, paprika, ground pepper, and honey.

I know this is really simple. That’s what I thought too! But a friend told me I should post it because lots of people use ranch and would love to make it at home. So here it is!

I have a household of dippers. So this dressing/dip is a staple in our refrigerator. It takes minutes to put together, tastes great, and is so much cheaper than buying ranch in the store. (I can’t stand buying salad dressing at the store!) Most dressing are easily duplicated at home, and even taste better! Following the ranch dressing recipe, I’ve also listed the basic ingredients for many other common salad dressings. All of which you can totally make yourself. Have fun!

In a mixing bowl, combine equal parts mayonnaise and sour cream. Thin it with buttermilk to the consistency you prefer. Then stir in lots of dill, either dried or fresh. More if you use dried, less if you use fresh. Next comes garlic salt, granulated garlic, and paprika. Start adding these in and taste as you stir until you have reached the ratio of salty and savory that you like. Then stir in white wine vinegar. Start with a touch, then taste. You can always add more if you like. Finally, add a little squeeze of lemon, a touch of honey, agave nectar or sugar, and fresh ground peppercorns. Don’t be afraid to go back and add a bit more of one or more ingredients until you reach the taste you like.

Experiment: Try basil instead of dill for a creamy pesto ranch. Try pickle juice instead of vinegar. Try smoky paprika, red pepper flakes, or some juice from pickled jalapenos to give it a spicy kick. If you like fresh garlic flavor, try using a couple cloves of fresh pressed garlic instead of granulated garlic. For a low-calorie/low-fat version, use light mayonnaise and fat-free sour cream. For a treat, stir in shredded Parmesan cheese for Parmesan ranch.

Here are the basic ingredients for other common salad dressings that I make…

Thousand Island

Ingredients: Mayonnaise, ketchup, buttermilk, chopped dill pickle, minced onion, white wine vinegar, and sea salt.

Balsamic Vinaigrette

Ingredients: Two parts olive oil to one part balsamic vinegar, fresh pressed garlic, honey, salt (or anchovy paste if you have it), and fresh ground pepper.

Italian

Ingredients: Two parts olive oil to one part white or red wine vinegar, minced garlic, minced onion, dried thyme, dried oregano, dried basil, sea salt, pepper, sugar, honey, or other sweetener.

Asian Vinaigrette

Ingredients: Four parts seasoned rice vinegar to one part pure sesame oil, soy sauce, peanut butter, minced green onion, cilantro, sugar, honey, or other sweetener.

Honey Mustard

Ingredients: Three parts mayonnaise to one part Dijon mustard, touch of spicy brown mustard, honey, sea salt, pepper, paprika, and onion powder.  (Sometimes I put dill in it too.)

Spicy Ranch

Ingredients: Two parts mayonnaise to one part Savory Cilantro Sauce, buttermilk, sea salt, a splash of white wine vinegar.  OR, for Chipotle Ranch: One part sour cream to one part mayonnaise, white wine vinegar, buttermilk, one chopped red chili in adobo sauce, minced garlic, sea salt, sugar, honey, or other sweetener.