Seitan Roast

Seitan Roast

1 1/2 cups Vital Wheat Gluten

1/4 cup Wheat Flour

1/2 cup Nutritional Yeast 

2 Tbsps Garlic Powder

Mix above dry ingredients in mixing bowl

12 oz jar Roasted Red Peppers - liquified in blender

3 Tbsps of Liquid aminos or soy sauce

1/4 tsp Liquid Smoke

1 Tbsp Lemon Juice

           (Above Should be 2 cups of liquid - if not, add water to make 2 cups)

Add roasted red peppers liquid equaling 2 cups to dry ingredients and mix.  

Transfer dough to cutting board and knead for a few minutes until mixed well and smooth.  

Shape into oval roast form and wrap in parchment paper and foil.

Place in air fryer.  Cook 350 degrees for 50 minutes (30 minutes and 20 minutes).

Cool, slice and freeze in ziplock bags as needed.  

Use as sandwich slices, quarter for stir fries or cut in strips and fry as side with vegetables.

Butternut Sweet Potato Creamy Soup

Butternut Sweet Potato Creamy Soup

1 Butternut Squash (approx. 2 pounds)

1 Sweet Potato (med)

1 onion chopped

1/2 tsp curry powder

1/4 tsp nutmeg

2 cups Vegetable broth

1/2 cup Almond Milk

Salt & Pepper to taste

Microwave squash & sweet potato approximately 5 minutes.  Cover and let set for a few minutes to sweat and cool to be handled.  Then peel and cut into 12 inch cubes.

Combine broth, onion, squash & sweet potato cubes along with spices in saucepan.  Bring to boil, then reduce heat, cover and cook 10 minutes until vegetables are tender.

Remove from heat and blend with immersion blender until smooth.  Add milk, salt & pepper and stir.  Reheat on low heat until desired temp.  Ready to serve.

Health Update

Update**

Due to my over zealous whole food Plant Based diet, I have gained weight rather than losing weight. It appears I have eaten too many chickpeas, pasta, breads and avocados.  They are just a few of the many culprits.  Because of my weight gain, I am back on Blood Pressure medications.  So, if I loose weight, I should be able to decrease and eventually do away with th meds.

I am happy to announce that along with my whole food Plant Based diet, I have signed up with Metabolic Research Center to tweak my diet to encourage weight loss.  It is counterproductive to eat healthier and still be overweight.  I am proof you can eat the wrong combination of healthy foods and still be overweight.

Join me in my new journey to continue eating whole food Plant Based foods while losing weight.  I will be sharing the many changes we make in my diet and the tweaks we do to the recipes so they are still healthy but not so calorie dense.

Slow Cooker Roasted Red Pepper Corn Chowder

Ingredients

2 tablespoons olive oil

1 medium yellow onion, diced

1 medium roasted red bell pepper, diced

3 medium Yukon Gold potatoes, diced

2 cups frozen sweet corn kernels

4 cups vegetable broth

1/2 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/8 teaspoon cayenne pepper

1 teaspoon kosher salt

1 cup soy or almond milk

salt & freshly ground black pepper

Instructions

1. Heat the olive oil in a medium saute pan over medium heat. Add the onion and cook, stirring occasionally, until transparent and soft, about 5 minutes. Transfer the onion to the slow cooker, along with the roasted red bell pepper, potatoes, corn, broth, cumin, smoked paprika, cayenne pepper, and salt.
2. Cook on low for 8-10 hours or on high for 4-6 hours, until the potatoes are tender.
3. Turn the slow cooker off and remove the lid. Allow the soup to cool slightly, add soy milk. Cover the slow cooker and cook on low for another 20-30 minutes, until heated through. 

Season with salt and pepper to taste.

**I added about 1 cup leftover rice, also 1/4 teaspoon tumeric & 1/2 teaspoon chives

Red bell pepper seeded and sliced was roasted in oven with olive oil spray.

Potato, Chickpea & Spinach Curry

Potato, Chickpea, Spinach Curry

Ingredients 

• 2 tablespoons vegetable broth
• 3/4 pound new potatoes, washed and cut into evenly-sized chunks
• 1/4 cup white onion, diced
• 3 garlic cloves, minced
• 1 (15.5-ounce) can chickpeas, drained and rinsed
• 1 (14.5-ounce) can diced tomatoes in juice
• 1 (13.5-ounce) can full-fat coconut milk
• 2 teaspoons yellow curry powder
• 1-1/2 teaspoons turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon red pepper flakes
• 2-1/2 cups, packed, fresh spinach leaves

Instructions

1. Add the broth to a medium-sized pot over medium-low heat. When hot, add the onion and cook for 3-4 minutes or until they begin to soften. Add the garlic and cook for 30 seconds.
2. Add the chickpeas, tomatoes in juice, the coconut milk, and all the seasonings. Mix to combine.
3. Add the potatoes. Reduce the heat to simmer, cover and cook for 50-60 minutes, or until the potatoes are tender.
4. Add the spinach and stir into the mixture so the spinach wilts.
5. Serve warm with rice.

Smoked Cashew Cheese

Tried and true recipe for cheese.  Slice or spread for sandwich or crackers.  Heat if you want as a dip.  It’s surprisingly good.

Smoked Cashew Vegan Cheese Recipe

Ingredients - place in blender & blend until smooth

1 cup / 150g  Cashews (soaked & rinsed)

½ cup / 40g  Nutritional yeast

1 tbsp Smoked paprika

1 tbsp Maple syrup

1 tbsp Agar agar powder

1 clove of Garlic

¼ tsp Turmeric

1/2 tsp *Tajin seasoning (peppers, sea salt & lime)

1/2 cup water

In saucepan

1 tbsp **Agar agar powder (thickener)

1 cup  Water

In a pan put in the 1 cup water and the agar agar.

Simmer for 5 mins stirring constantly. Make sure no lumps of agar agar form at the bottom.

Take off the heat and stir in the cashew mixture until combined.

Pour into a non stick mold and then chill for 2 hours.  May use cheesecloth to line mold.

Enjoy within 3 days and keep chilled.

*Tajin - if you don’t have, use 1/4 tsp cayenne, 1/2 tsp sea salt, & 1 Tablespoon of lime or lemon juice.  May be found with the Mexican spices.

M

**Agar agar - you may sub arrowroot or tapioca flour as thickener.  I love using agar, and it can be found at health store or ordered online.

Makes a pretty good nacho cheese or grilled cheese sandwich.

Tofu Ranch Dressing

Tofu Ranch Dressing 

I eat a lot of salad for which I make my own dressing.  Below is the old stand by of Ranch Dressing.  I will add more dressing recipes in the future.  

For the Salad:  I mix at least three leafy greens torn into bite size pieces (romaine, kale, spinach, butter lettuce, Boston, Bibb, Endive..etc.), shredded cabbage, shredded broccoli, shredded Brussels sprouts, shredded carrots, chopped green onions.  I keep these mixed in  a salad keeper and replenish as necessary.  I will then add, seeds, nuts, dried fruits, ground flaxseed or nutritional yeast as desired to change up flavors.  

Ingredients 

14-15 ounce Firm Tofu (drained & squeezed)

1/3 - 2/3 cup Apple Cider Vinegar (for desired tartness)

1 teaspoon celery seed

*1/2 - 1 teaspoon garlic powder (some like only hint of garlic)

1 teaspoon onion powder

1/2 teaspoon black pepper 

*1/2 - 1 teaspoon salt (for those watching salt intake)

1 Tablespoon parsley

1 Tablespoon chives

1 Tablespoon Lemon Juice

*1 - 2 Tablespoon Maple syrup (for desired sweetness)

*3 - 4 Tablespoon Almond Milk (for desired consistency)

Place everything in blender and blend on liquified until well blended.  I make mine a little thick because I use it as a vegetable dip also.  I can always add almond milk to thin it for salads.

*When shown, use smaller measurement and add to taste up to maximum measurement.  These are options to tailor this recipe to your tastebuds.