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.

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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.

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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.

Almond Milk Recipe

Make Your Own Fresh Almond Milk

I Love making my own Almond Milk.  It’s So Easy to do & tasty.  Store bought stuff tastes like crap in my opinion and I think you will agree once you have tasted your own.

Recipe

1 cup raw almonds soaked (cover with water and soak overnight or for faster soak, cover with boiling water and soak 2 hours; then drain)

4 cups filtered water

2 Medjool dates (remove seed)

Cover almonds with water and soak overnight in refrigerator.  Next day, drain & rinse.  Then, Add almonds, 4 cups filtered water, & 2 Medjool Dates (I keep mine in freezer) in blender.   Adds just a touch of sweetness. Blend well on high speed; I use liquify setting.  Strain milk & store in quart mason jar. I use my banana stand since my nut milk bag is torn.  Nut milk bag would be better. 

Milk stores well refrigerated for about 3 to 4 days.  I usually make mine every three days.  
 
After storing, you may notice how the milk separates. Give the milk a good shake each time before using.

Yep, it is that easy! 

Save almond pulp, spread on cookie sheet, place in oven 150 to 200 degrees for a few hours until dried.  Makes good nutty crusts for deserts like cheesecake type pies or add to bread recipes.  You can use coffee grinder to create almond flour for many recipes.  No waste.

*You make substitute cashews for almonds and make cashew milk. 

*For a faster soak of almonds - cover almonds with boiling water and let stand to soak for 2-4 hours.

I buy my milk bags from Amazon, click the link below to get yours.  Amazon has the best deals.  I had to order another set, seems my dog decided to chew my other ones...lol  This is an affiliate purchase, which does not cost you one cent more, but I do get a commission.  So, if you do buy, thank you.