Month: June 2020

Edamame Rice Bowl with Asian Mango Slaw

Edamame Rice Bowl with Asian Mango Slaw

My sweet friend requested this recipe. I created this when I was visiting her and it soon became a favorite at her house and mine! The layers of color and explosion of flavors in this dish are amazing. The combination of ginger, sesame, and peanut …

Banana Bread with Sourdough Starter

Banana Bread with Sourdough Starter

Weekend Breakfast Tofu Scramble

Weekend Breakfast Tofu Scramble

This hearty tofu scramble is a perfect way to start a leisurely weekend morning. Having everyone in the kitchen preparing a meal together is a great way to catch up with each other. This scramble is full of flavor and loaded with veggies and protein. It will keep you fueled for hours.

Weekend Breakfast Tofu Scramble

This scramble is full of veggies and high in protein. It is a very hearty and substantial breakfast. This is a great for a Sunday morning brunch when everyone is home and you can enjoy the food and the company.
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Course Breakfast
Cuisine American
Servings 4 servings
Calories 300 kcal

Ingredients
  
1x2x3x

  • 2 tbsp avocado oil
  • 1 cup ½ inch diced sweet potato
  • 1 medium sweet onion diced
  • 2 cloves garlic pressed through garlic press
  • 1 medium diced red bell pepper
  • 8 oz sliced white mushrooms
  • 1 block extra firm tofu dried on a paper towel
  • 2 cups baby spinach

Spices

  • 3 tbsp nutritional yeast
  • 1 tbsp cumin
  • ¾ tsp tumeric
  • 1 tsp black salt (kala namak) or regular salt kala namak is available on amazon.com
  • 1 tsp chili powder
  • 2 tbsp coconut amino acids

Toppings

  • 1 large avocado diced
  • ¼ cup chopped cilantro

Instructions
 

  • Heat oil in large saute pan on medium-high. Cook potatoes and onion until potatoes are cooked until fork tender.
  • Add garlic and cook 30 seconds.
  • Add peppers and mushrooms and cook until mushrooms are getting soft.
  • Crumble tofu into lots of chunks and add to pan. Cook until tofu is heated through. Next add the spinach and cook until just wilted.
  • Stir in all of the spices and coconut amino acids and cook for about 5 more minutes over medium-low heat.
  • Remove from heat and top with avocado and cilantro.

Notes

This is a great dish served with salsa and wedges of lime on the side.  Thick slices of homemade sourdough bread is perfect with this breakfast.

Nutrition

Calories: 300kcalCarbohydrates: 26gProtein: 14gFat: 17gSaturated Fat: 2gSodium: 699mgPotassium: 1046mgFiber: 8gSugar: 9gVitamin A: 7357IUVitamin C: 54mgCalcium: 90mgIron: 4mg
Tried this recipe?Let us know how it was!
Chocolate Chip Roasted Walnut Cookies Plant Based

Chocolate Chip Roasted Walnut Cookies Plant Based

I have been making batch after batch of plant based chocolate chip cookies trying to find the perfect one. My husband’s favorite food is a cookie…any cookie!! He tried a cookie from one of the many batches and asked me if it was a savory …

Chocolate Cupcakes With Chocolate Frosting

Chocolate Cupcakes With Chocolate Frosting

These chocolate cupcakes are very light and fluffy due to the quinoa flour. I try my recipes out on my family and very willing neighbors (the not plant based neighbors). I figure if the non-plant based people like a recipe it is a keeper. This …

Frangipane Pear Tart

Frangipane Pear Tart

I fell in love with this tart while I was doing a baking rotation while in culinary school years ago. It is a classic French pastry that will steal the show of any dinner party. I reworked this to be plant based leaving the butter and eggs behind. The flavor is amazing.

Frangipane Pear Tart

Delicious tart to make during pear season. It takes a little time but well worth it.
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Course Dessert
Cuisine French
Servings 8
Calories 438 kcal

Ingredients
  
1x2x3x

Tart Dough

  • 1¼ cup white whole wheat pastry flour (or all purpose flour)
  • ⅓ cup maple sugar
  • ¼ tsp fine sea salt
  • 8 tbsp cold vegan butter cut into small pieces (one stick) I use Earth Balance Buttery Vegan Sticks
  • 2-3 tbsp ice water

Tart Ingredients

  • 2 tbsp vegan butter
  • 1½ cups almond meal
  • ⅔ cup coconut sugar
  • 3 tbsp aquafaba this is the liquid drained from canned garbanzo beans (it is a vegan egg substitute)
  • ½ tsp almond extract
  • 1 tsp vanilla
  • 2 Anjou or Bartlett pears peel, quarter, and cored
  • ⅓ cup apricot or fig jam heated and strained

Instructions
 

Tart Dough

  • Add flour, sugar, and salt to a food processor and pulse to mix.
  • Add chilled vegan butter a few pieces at a time and pulse until it resembles a coarse texture with butter pieces about the size of peas.
  • Add ice water 1 tbsp at a time pulsing after each addition just until the dough pulls together.
  • Pat dough into a ball and flatten into a disc. Wrap disc in plastic and refrigerate 30 minutes.

Tart

  • Roll chilled dough into a round shape and transfer to a 9½ inch tart pan with a removable bottom. Pat firmly into the bottom and up the sides of the tart pan trimming off any excess dough.
  • Refrigerate the tart shell until firm (about 30 minutes).
  • Preheat oven to 375°.
  • Line pastry shell with parchment paper and fill with beans or pie weights and bake for 20 to 30 minutes, checking frequently until the dough is a light gold color. (Pie weights are available on line at amazon.com or williams-sonoma.com)
  • In microwave melt vegan butter.
  • In mixing bowl combine melted vegan butter, almond meal, sugar, aquqfaba, almond extract, and vanilla extract.
  • Spread mixture in the tart shell. Slice the quartered pears crosswise into ⅛" thick slices.
  • Arrange each quartered pear with the core side down and stem toward the center of the tart pan.
  • Use the palm of your hand to flatten and fan each quarter of pear lightly pressing into the filling.
  • Bake tart until slightly golden in color and filling is firm to the touch in center of tart. About 40 to 45 minutes.
  • Cool tart on a cooling rack.
  • In a small saucepan, heat jam over low heat until it liquifies. Remove from heat and strain jam. Gently brush the top of the cooled tart with the strained jam.
  • Remove the tart by letting the sides fall away while holding your hand on the bottom of the tart pan.
  • Brush the strained jam on the top of the tart
  • This tart can be served warm or at room temperature.

Nutrition

Calories: 438kcalCarbohydrates: 52gProtein: 7gFat: 25gSaturated Fat: 4gSodium: 218mgPotassium: 147mgFiber: 6gSugar: 27gVitamin A: 146IUVitamin C: 3mgCalcium: 65mgIron: 2mg
Keyword vegan, plant based, pear, fruit
Tried this recipe?Let us know how it was!
Maple Walnut Plant Based Ice Cream

Maple Walnut Plant Based Ice Cream

I love ice cream. It is probably one of my favorite treats. When I went to a plant based diet I was pretty sure my ice cream days were over. I was happily and completely wrong! The variety of plant based ice cream recipes out …

Black Bean Soup

Black Bean Soup

There is nothing better than a bowl of steaming rich soup to nourish the soul. This soup is very hearty and full of protein and veggies. It is simple to make and easy to adjust the spiciness to your personal taste. It pares well with …

Roasted Red Pepper Hummus

Roasted Red Pepper Hummus

Hummus is so easy to make and so fresh and delicious, you may not be interested in buying pre-made hummus again! I was going to take more pictures of this batch of hummus but it was quickly devoured by my family. It is always a joyful feeling to know you can create something that is so healthy and nourishing and is so appreciated! Try this on your family and friends and let me know how it goes!!

Roasted Red Pepper Hummus

This is a quick and easy recipe loaded with nutrition and flavor,.
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Course Snack
Cuisine Mediterranean
Servings 6 servings
Calories 148 kcal

Ingredients
  
1x2x3x

  • ¾ cup roasted red peppers you can roast your own in the oven or use jarred red peppers
  • 1 can garbanzo beans drained
  • 2 cloves garlic roughly chopped
  • ¼ cup lemon juice freshly juiced lemon juice
  • ¼ cup tahini
  • 2 tsp cumin
  • ½ tsp sea salt
  • ¼ cup olive oil extra virgin

Instructions
 

  • Blend all ingredients except olive oil in food processor until very smooth. This may take one minute or a little longer, stoping to scrape the sides down. Slowly add in the olive oil from the top while food processor is running.

Nutrition

Calories: 148kcalCarbohydrates: 4gProtein: 2gFat: 15gSaturated Fat: 2gSodium: 438mgPotassium: 94mgFiber: 1gSugar: 1gVitamin A: 99IUVitamin C: 13mgCalcium: 29mgIron: 1mg
Keyword vegan, snack, quick, roasted red pepper, tahini
Tried this recipe?Let us know how it was!
Savory Galette with Roasted Butternut Squash and Caramelized Onion

Savory Galette with Roasted Butternut Squash and Caramelized Onion

A savory galette for dinner is really a step away from ordinary faire. It makes dinner just a little more of a celebration. It is really simple to make. The only thing that takes a little time is refrigerating the dough. Pare this beauty with …