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.

BBQ Cauliflower & Chickpea Tacos with coleslaw 

Preheat oven to 400 degrees

DIRECTIONS

VEGETABLES

Prepare the following
  1 head of cauliflower (chopped bite size)

1 can of cooked chickpeas (drained & rinsed)

1 teaspoon maple syrup (mixed with 1/2 teaspoon water)

1 jalapeno sliced, if desired

Place cauliflower, chickpeas & jalapeño on non stick cookie sheet, cover with maple syrup water mix and coat evenly.  (This helps the rub to stick to vegetables.)  
**To prevent sticking you may use parchment paper, just combine vegetable mixture and rub in bowl, mix, then place on parchment paper on cookie sheet. 

BBQ RUB:  Mix all together in small bowl

1 teaspoon cumin

1 teaspoon paprika 
  1/2 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon chili powder

2 teaspoons date sugar

1 teaspoon salt (omit if you are watching salt intake)

1/4 teaspoon black pepper

Add mix to cauliflower mix and toss to coat evenly.  Place in oven and cook 25 to 30 minutes until browned.

While above is cooking, prepare slaw.

SLAW MIX:  

Place in large bowl

1-14 ounce bag of cole slaw mix (I did not have slaw mix so I used 6 – 7 cups of thinly chopped cabbage, shredded carrots, 1/2 cup chopped red onion & 1/2 cup of chopped red bell pepper.)

CREAMY LIME SLAW DRESSING
Mix Slaw Dressing below in small bowl, then add mixture to slaw mix and coat well.

  1/2 cup of veganasie (I used aquafaba mayo that I had made)

1/2 teaspoon dijon mustard

1 teaspoon maple syrup

1 1/2 teaspoon apple cider vinegar

1/4 teaspoon celery seed

1/4 teaspoon salt (omit if you are watching salt intake)

1 pinch black pepper

Juice of one lime (about 2 tablespoons)

Heat 10-12 corn tortillas.  (I used the pre-shaped corn tortillas.  I make my own corn tortillas, but I was out.  Or, you could use whole wheat tortillas as a wrap.)  Add to tortilla; the Cauliflower Chickpea mix, top with coleslaw and salsa (I used my own homemade salsa).  Enjoy.

Contest - Whoopie Pan

*****CONTEST*****

New Campaign:  New Followers  

*****FREE PRODUCT - Whoopie Pan*****

INVITE FRIENDS TO “FOLLOW” this BLOG

For every 10 people you assist in following this blog rescueyourhealthwfpb.blogspot.com, you will receive one entry into the drawing of a new whoopie pan to use when making whole food plant based burgers.  See blog http://rescueyourhealthwfpb.blogspot.com/2018/07/black-bean-burgers.html.  Drawing will be held on September 30th.

Please comment below those that are now following because of your influence or send me an email with the members you assist in following the blog so I may keep an accurate account of how many entries you are entitled to.

We will do this campaign about once a month offering new products from my favorites list.  Great way to get FREE items to assist in you whole food plant based eating.

Pasta & Sweet Potato/Cashew Sauce (Mac & Cheese)

Cook 2 cups whole wheat pasta (macaroni)

Until done, drain & set aside

In blender combine 

1 cup cashews (soaked)

4 Tbsp vegan butter

1 Tbsp lemon juice

1/2 tsp Dijon mustard

Let set until Potato/carrot mixture is done

In saucepan, add

1 cup cubed sweet potato

1/4 cup sliced carrot

1/3 cup sliced red onion

1 1/4 cup almond milk

1/2 tsp turmeric

1/4 tsp paprika

2 whole cloves garlic

1/2 tsp salt

1/4 tsp pepper

Bring to boil, reduce heat, simmer low heat for about 8 minutes.

Once tender to mash, add mixture to blender and on high speed (liquify) until well blended with creamy texture.

Pour blender sauce over well drained pasta and mix in oven dish.

Optional: Top with wheat bread crumbs and avocado slices as desired.

May broil top of dish for golden brown look.

Serve and enjoy!  😉 

Smoked Eggplant Sandwiches

Smoked Eggplant Sandwiches 

INGREDIENTS

1 medium eggplant

2 tbsp. soy/tamari sauce (low sodium)

1 tbsp. maple syrup

1/2 tsp. smoked paprika

1/2 tsp. Liquid Smoke

1/2 tsp. Worcestershire sauce

1/4 tsp. garlic powder (optional)

Freshly ground black pepper

DIRECTIONS

Preheat oven to 300°. Line 2 baking sheets with parchment paper.  Cut eggplant in quarters, lengthwise. Slice each quarter into long, thin strips.

In a small bowl, whisk together soy sauce, maple syrup, paprika, liquid smoke. Pepper and Worcestershire sauce.

Place eggplant slices onto baking sheets and brush both sides with sauce. Or marinate eggplant slices in sauce using 9 x 12 dish.  Then, place onto baking sheets, brush with remaining sauce (which is how I did).

Bake until eggplant is cooked through and beginning to get crisp, 45-50 minutes.  May turn slices after 30 min if desired.  Slices are best crispy.

Make Sandwiches using your choice of vegetables.  I used vegan mayo, lettuce and tomatoes on whole wheat bread.  

Daily Dozen

Ok, today, lets discuss Dr. Greger's Daily Dozen. If you think of food being your medicine and medicine being your food as Hippocrates stated, then you must think of taking all of your medicine. When you are prescribed medicine, you are advised by your physician to take all your meds. He means each prescription he advised, leaving nothing out and also all the meds until you have an empty bottle and with possible refills. Dr. Greger is basically advising you to do the same. You should eat certain foods everyday, a variety. If you don't, its like not taking all your meds. It is important not only to eat the right foods but to eat a well balanced meal in order to obtain full benefits for your health. Please download the app, discussed in the video and use it as a guide to help you start and keep you in the right direction. 

Open Faced Sandwich - Quick Lunch

Looking for a quick snack to make or perhaps it’s lunch time?  This is an easy quick nutritious filling recipe.

Recipe - Open Face Hummus Vegetable Sandwich

2 slices Whole Wheat bread

Hummus (your favorite, I prefer homemade)

Onion, thinly sliced

Tomato, thinly sliced 

Avocado

Smoked Paprika

Simply toast the bread.  Spread your favorite hummus 
on both slices of toast.  Top off with a couple of slices of onion, tomato and avocado.  Final touch, lightly sprinkle on smoked paprika.  Maybe a little salt & pepper.  There, now you have a tasty lunch.  Eat it like a tostado or fancy like with a fork.  Whatever suits you.  Enjoy!

**You can change up by adding any thinly sliced vegetables you desire.  Such as, spinach, cucumbers, red bell pepper, zucchini, etc.