Tag Archives: non-dairy

Hummus [Updated Recipe!]

6 May

hummusIngredients: garbanzo beans, flax/sesame seed mix, olive oil, lemon, cumin, pepper, garlic, salt, white wine vinegar, water.

Start with two cans of garbanzo beans in a colander. Rinse them well with cold water. Then pour into a food processor and add 3 TSBP seed mix, 1/3 cup olive oil, 1/2 lemon (juice), 1/2 TSP cumin, a few turns fresh ground peppercorns, 4 cloves garlic, 1 TSP salt, a splash of white wine vinegar, and 1 cup water. Blend on high, adding more water to thin as needed. Transfer to plastic container and refrigerate as needed. Makes about 4 cups.

Experiment: Try using half garbanzo and half black beans. Add fresh herbs, curry, a few slices of onion, or stir in scallions at the end.

hummus

Vegetable Curry with Lentils

29 Apr

Vegetable Curry with Lentils

Ingredients: quinoa, baby spinach, sweet onion, garlic, yams, carrots, vegetable broth, coconut milk, curry powder, garlic powder, cumin, salt, cayenne, orange lentils, and cane sugar.

Saute 1 sweet onion (chopped), 6 cloves of garlic (minced), 2 yams (peeled, cubed), and 2 carrots (peeled, diced) in a large wok until onions are translucent. In a blender, combine 1 cup vegetable broth, a 14oz can of coconut milk, 1 TBSP orange Indian curry powder, 1/2 TBSP cane sugar, 1 TSP garlic powder, 1/2 TSP cumin, 1/2 TSP salt, and 1/4 TSP cayenne. Add to vegetables with 1 cup orange lentils; simmer, covered, for 20 minutes.

Serve vegetables and lentils over cooked quinoa and top with raw baby spinach. For home made flatbread follow this recipe: Mix 2 cups whole wheat flour with 1 TSP salt, add 1/3 cup oil and about 1/3 cup water. Shape dough into walnut-size balls and roll out on wax paper. Cook on lightly greased hot griddle until lightly browned. You can make these ahead of time and refrigerate to use as needed.

Vegan Carob Chip Cookies

8 Apr

Vegan Carob Chip CookiesIngredients: rolled oats, all-purpose flour, baking soda, salt, vegan butter, coconut oil, canola oil, raw sugar, agave, banana, vanilla, carob chips, ground flaxseed, and water.

Preheat oven to 350 degrees.

Start by grounding 1 1/2 cups oats, then transfer to a large bowl. Add 2 cups flour, 1 TSP. baking soda, and 1 TSP. salt.

In a blender, beat 1/4 cup vegan butter (I used SmartBalance) with 1/4 cup coconut oil, 1/2 cup canola oil, 1 cup raw sugar, 1/3 cup agave, 2 TBSP. ground flaxseed mixed with 6 TBSP. water (as egg substitute), 1/2 mashed banana, and 2 TSP. vanilla extract until smooth. While mixer is running, add dry ingredients and mix until just combined. Stir in carob chips.

Place by the spoonful onto greased cookie sheets and bake for 10-15 minutes.

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.

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!