Ingredients:
1-1/2 cup bran
1-1/4 cup milk
1/4 cup coconut oil
1/4 cup applesauce
1 teaspoon vanilla
1 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
3/4 cup brown sugar
1/2 cup mini chocolate chips (optional)
Combine all ingredients and pour into paper lined muffin pan. Bake at 375 for 15 minutes.
Monday, August 6, 2018
Lentil Chipotle Soup
Ingredients:
1 teaspoon coconut oil
1 onion, roughly chopped
2 cloves garlic, chopped
1-1/2 teaspoon cumin seeds
1 tablespoon tomato paste
1 cup brown lentils
5 cups vegetable stock
2 chipotle peppers in adobo
salt, to taste
tortilla chips, crushed
Cook the onion and garlic in the oil. Add the cumin seeds. When the cumin becomes aromatic stir in the tomato until well incorporated then the lentils, stock, and chipotles. Cover and cook until lentils are tender, adding more water if needed. Transfer soup to a blender and puree until smooth. Return to saucepan and season with salt. Ladle into bowls and garnish with the tortilla chips.
1 teaspoon coconut oil
1 onion, roughly chopped
2 cloves garlic, chopped
1-1/2 teaspoon cumin seeds
1 tablespoon tomato paste
1 cup brown lentils
5 cups vegetable stock
2 chipotle peppers in adobo
salt, to taste
tortilla chips, crushed
Cook the onion and garlic in the oil. Add the cumin seeds. When the cumin becomes aromatic stir in the tomato until well incorporated then the lentils, stock, and chipotles. Cover and cook until lentils are tender, adding more water if needed. Transfer soup to a blender and puree until smooth. Return to saucepan and season with salt. Ladle into bowls and garnish with the tortilla chips.
Thursday, August 2, 2018
Chickpea Omelette
Ingredients:
3/4 cup chickpea flour
2 tablespoons nutritional yeast
1/4 teaspoon turmeric
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt and black pepper, to taste
1 tablespoon egg replacer flour
3/4 cup almond milk or coconut cream
3 tablespoons aquafaba (optional)
1/4 teaspoon baking soda
2 teaspoons apple cider vinegar
1 teaspoon oil
1/2 red onion, sliced
10 mushrooms, sliced
1 small green bell pepper, chopped
1 roma tomato, finely chopped
a pinch of paprika
salt and black pepper to taste
2 vegan cheese slices
1 avocado, sliced
1 tablespoon chives, chopped
Combine chickpea flour with remaining dry ingredients. Add the almond milk or cream and whisk. Cover and refrigerate overnight, if possible. Then add the remaining ingredients.
In a frying pan, add the oil and cook the onion. Add the mushrooms and bell pepper and cook until mushrooms are wilted. Add the tomato, paprika, salt and pepper and cook for another minute or two. Remove from heat and wipe the frying pan.
Put a teaspoon of oil on the frying pan and pour an even thin layer of the chickpea batter. Reduce heat and cook until the top begins to solidify. Place the cheese and vegetables on one side and fold over the omelette with a spatula.
Transfer to plate and repeat with remaining batter.
Place avocado slices on top and sprinkle with the chives.
Serve with roasted potatoes or hash browns.
3/4 cup chickpea flour
2 tablespoons nutritional yeast
1/4 teaspoon turmeric
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt and black pepper, to taste
1 tablespoon egg replacer flour
3/4 cup almond milk or coconut cream
3 tablespoons aquafaba (optional)
1/4 teaspoon baking soda
2 teaspoons apple cider vinegar
1 teaspoon oil
1/2 red onion, sliced
10 mushrooms, sliced
1 small green bell pepper, chopped
1 roma tomato, finely chopped
a pinch of paprika
salt and black pepper to taste
2 vegan cheese slices
1 avocado, sliced
1 tablespoon chives, chopped
Combine chickpea flour with remaining dry ingredients. Add the almond milk or cream and whisk. Cover and refrigerate overnight, if possible. Then add the remaining ingredients.
In a frying pan, add the oil and cook the onion. Add the mushrooms and bell pepper and cook until mushrooms are wilted. Add the tomato, paprika, salt and pepper and cook for another minute or two. Remove from heat and wipe the frying pan.
Put a teaspoon of oil on the frying pan and pour an even thin layer of the chickpea batter. Reduce heat and cook until the top begins to solidify. Place the cheese and vegetables on one side and fold over the omelette with a spatula.
Transfer to plate and repeat with remaining batter.
Place avocado slices on top and sprinkle with the chives.
Serve with roasted potatoes or hash browns.
Wednesday, August 1, 2018
Dill Pesto Pasta
Ingredients:
3 tablespoons olive oil
1-1/2 cup dill
1/2 cup parsley
1 large clove garlic
1/2 cup walnuts
2 tablespoons vegan parmesan
salt and black pepper, to taste
roasting vegetables (carrots, sweet potato, zucchini, etc)
penne pasta
red pepper flakes
In a food processor, blend oil, dill, parsley, garlic, walnuts, cheese, salt, and pepper.
Toss the vegetables in oil and roast in the oven until golden.
Boil the pasta until al dente.
Toss the pasta with the vegetables and vegetables. Garnish with red pepper flakes.
3 tablespoons olive oil
1-1/2 cup dill
1/2 cup parsley
1 large clove garlic
1/2 cup walnuts
2 tablespoons vegan parmesan
salt and black pepper, to taste
roasting vegetables (carrots, sweet potato, zucchini, etc)
penne pasta
red pepper flakes
In a food processor, blend oil, dill, parsley, garlic, walnuts, cheese, salt, and pepper.
Toss the vegetables in oil and roast in the oven until golden.
Boil the pasta until al dente.
Toss the pasta with the vegetables and vegetables. Garnish with red pepper flakes.
Korean Style Ramen
Ingredients:
1 clove garlic, minced
4 cups vegetable stock
1 tablespoon miso
1 teaspoon gochujang
1 kelp leaf
1 teaspoon nutritional yeast (optional)
1 teaspoon soy sauce
sriracha, to taste (optional)
1 carrot, diagonally sliced
4 ounces ramen noodles
10 shiitake mushrooms, sliced
oyster or shimeji mushrooms
1 green onion, sliced
chili oil
kimchi (optional)
Cook the garlic in a saucepan and add the stock, miso, gochujang, kelp, nutritional yeast, soy sauce, sriracha, and carrot. Bring to a simmer and add the noodles and mushrooms. When noodles are cooked, divide the soup between bowls and top with the green onion, chili oil, and kimchi.
1 clove garlic, minced
4 cups vegetable stock
1 tablespoon miso
1 teaspoon gochujang
1 kelp leaf
1 teaspoon nutritional yeast (optional)
1 teaspoon soy sauce
sriracha, to taste (optional)
1 carrot, diagonally sliced
4 ounces ramen noodles
10 shiitake mushrooms, sliced
oyster or shimeji mushrooms
1 green onion, sliced
chili oil
kimchi (optional)
Cook the garlic in a saucepan and add the stock, miso, gochujang, kelp, nutritional yeast, soy sauce, sriracha, and carrot. Bring to a simmer and add the noodles and mushrooms. When noodles are cooked, divide the soup between bowls and top with the green onion, chili oil, and kimchi.
Sweet Potato Buns
Ingredients:
1-1/4 cup mashed sweet potato
2-1/4 teaspoon yeast
1/2 cup warm water
1/2 cup bread flour
3 tablespoons maple syrup
1 teaspoon maple extract
1-1/2 teaspoon salt
1/4 cup grapeseed oil
1 teaspoon baking powder
2-1/2 - 2-3/4 cup bread flour
1/2 tablespoon almond milk
1/2 tablespoon maple syrup
Boil and mash the potato. Allow to cool.
Combine yeast, water, and flour. Set aside for 20 minutes.
Add the potato and all remaining ingredients to the yeast mixture, gradually adding the flour as it is kneaded. Cover dough and allow to rise for 1 hour. Divide dough into into 1-1/2 inch diameter balls and place on a well greased pan about 1/2 inch apart from each other.
Combine the almond milk and maple syrup. Brush over the dough. Cover and allow to rise for 15 minutes.
Bake at 400 for 15-20 minutes.
1-1/4 cup mashed sweet potato
2-1/4 teaspoon yeast
1/2 cup warm water
1/2 cup bread flour
3 tablespoons maple syrup
1 teaspoon maple extract
1-1/2 teaspoon salt
1/4 cup grapeseed oil
1 teaspoon baking powder
2-1/2 - 2-3/4 cup bread flour
1/2 tablespoon almond milk
1/2 tablespoon maple syrup
Boil and mash the potato. Allow to cool.
Combine yeast, water, and flour. Set aside for 20 minutes.
Add the potato and all remaining ingredients to the yeast mixture, gradually adding the flour as it is kneaded. Cover dough and allow to rise for 1 hour. Divide dough into into 1-1/2 inch diameter balls and place on a well greased pan about 1/2 inch apart from each other.
Combine the almond milk and maple syrup. Brush over the dough. Cover and allow to rise for 15 minutes.
Bake at 400 for 15-20 minutes.
Shells with Summer Squash and Borlotti Beans
Ingredients:
2 cups large conchiglie pasta
2 teaspoons oil
1 summer squash or zucchini, quartered and diced
2 cloves garlic, minced
2 tomatoes, finely chopped
1/4 teaspoon sugar
1 cup corn kernels
1-1/2 cups borlotti beans
1/4 cup bean stock or vegetable stock
1/2 teaspoon oregano
2 tablespoons basil, chiffonade
salt and black pepper, to taste
vegan parmesan (optional)
Cook the pasta until al dente. Strain and set aside.
In a skillet, cook the squash in the oil on high heat. Add the garlic and stir until aromatic. Reduce heat and add the tomato. When tomatoes are wilted, add the sugar, corn, beans, stock, and oregano. Simmer until most of the liquid is dissolved and fold in the basil and pasta. Season with salt and pepper. Garnish with the parmesan.
2 cups large conchiglie pasta
2 teaspoons oil
1 summer squash or zucchini, quartered and diced
2 cloves garlic, minced
2 tomatoes, finely chopped
1/4 teaspoon sugar
1 cup corn kernels
1-1/2 cups borlotti beans
1/4 cup bean stock or vegetable stock
1/2 teaspoon oregano
2 tablespoons basil, chiffonade
salt and black pepper, to taste
vegan parmesan (optional)
Cook the pasta until al dente. Strain and set aside.
In a skillet, cook the squash in the oil on high heat. Add the garlic and stir until aromatic. Reduce heat and add the tomato. When tomatoes are wilted, add the sugar, corn, beans, stock, and oregano. Simmer until most of the liquid is dissolved and fold in the basil and pasta. Season with salt and pepper. Garnish with the parmesan.
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