Vegan Quiche

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This is what we had for dinner last night!  I got the recipe from here:  http://allrecipes.com/recipe/tofu-quiche-with-broccoli/

I changed it up a bit because I didn’t have vegan parmesan and I also added some sweet peppers.  It was yummy!

Ingredients:

  • 1 vegan pie crust
  • 1 pound of broccoli (chopped)
  • 1 package of firm tofu
  • 1 tablespoon of olive oil
  • 1 medium-sized red onion (chopped)
  • 4 small sweet peppers (chopped)
  • 1/2 cup of plain soy milk
  • 4 cloves of garlic
  • 1/2 teaspoon of mustard
  • 3/4 teaspoon of salt
  • 1/4 teaspoon of ground nutmeg
  • 1/2 teaspoon of red pepper flakes
  • 1 tablespoon of dried parsley
  • 1/3 cup of nutritional yeast
  • 1/4 cup of Daiya “cheese”
  • pepper to taste

Directions:

  • Prepare pie crust according to directions and then set aside.  (I just bought a vegan pie crust from our local health food store)
  • Preheat oven to 400 degrees
  • Steam the broccoli for about 5 minutes and set aside.
  • Heat the oil on another pan and add onions and sweet peppers.  Cook for a few minutes and set aside.
  • Throw the rest of the ingredients in a blender or food processor (tofu, garlic, red pepper flakes, parsley, salt, nutritional yeast, Daiya “cheese”, nutmeg, mustard and soy milk) and blend.
  • In a large bowl, mix the tofu blend, onions, peppers, and broccoli together.
  • Pour the mixture into your prepared pie crust.
  • Bake for 35 minutes
  • Let cool for 5 minutes before serving.

Original recipe here:  http://allrecipes.com/recipe/tofu-quiche-with-broccoli/

Enjoy!!!

Raw-vegan “Cheesy” Tacos

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I wanted to make a raw-vegan dish for lunch today, and because I was craving Mexican food, I decided to make walnut crumbles with carne-asada seasoning.  I used Romaine lettuce (as shown) and red cabbage for “taco shells” and both worked and tasted great (sorry I didn’t take pictures of the red-cabbage tacos).  I also tried to replicate the Wayfare “cheese” for our “cheese sauce”.  And, after playing around with all the ingredients for the taco “meat” and “cheese sauce” for an hour, I finally got it right.

I made 2 batches of the walnut crumbles because I made a lot of “cheese sauce” AND so we can also we can pig out on them again tomorrow.  :)

Ingredients for taco “meat”:

  • 2 cups of walnuts
  • 3 tablespoons of lemon or lime juice
  • 1 teaspoon of onion powder
  • 1 teaspoon of garlic powder
  • 1/2 teaspoon of paprika
  • 1 teaspoon of oregano
  • 1/2 teaspoon of cumin
  • 1 teaspoon of chili powder
  • a handful of cilantro

Directions:  throw all ingredients into the food processor and “pulse” for about a minute (until it looks like “crumbles”).

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Lots of vitamins, minerals, and protein. It even has lots of B12!

Ingredients for cashew “cheese”:

  • 1.25 cups of cashews
  • 1.50 cups of water
  • 3 tablespoons of sesame seeds
  • 1 cup of nutritional yeast
  • 1 teaspoon of onion powder
  • 1 teaspoon of garlic powder
  • 5 tablespoons of pimento
  • 1/2 teaspoon of salt

Directions:  throw all ingredients in your high-powered blender and blend for about a minute (until it is smooth like nacho cheese).

Taco shell and topping:

  • Romaine lettuce, red cabbage, or stemmed collard greens (for taco shells)
  • Diced tomatoes
  • Chopped red onions
  • Sliced avocado

After you are finished making the taco “meat” and “cheese sauce”, prepare your toppings and build your tacos.

IMG_7520Enjoy!

Buffalo Tempeh with Cashew “Ranch” Sauce

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This is a quick post.

I am seriously addicted to this stuff!  The tempeh is full of flavor, spicy, and it goes perfectly with the cashew “ranch”.  The best part is that it is healthy and baked!

Last month we had a vegan potluck at my house and my good friend, Brenna brought these over.  I was hooked after first bite!

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She gave me this link.  This is where she got the recipe:  http://www.guygonevegan.com/original-recipe-buffalo-tempeh-wings-with-ranch-dressing/

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OH SO YUMMY!

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Raw-Vegan White Pizza

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Served with lemons and topped off with some nutritional yeast.

My family and I spent a couple of months in the Riviera Maya and was pleasantly surprised at how VEGAN-FRIENDLY the area was.  There were lots of vegan restaurants and vegan-friendly stores.  Out of all the restaurants/stores, I would have to say that my favorite was this restaurant called VEGAN PLANET.  It is nice looking, it is  in a good area, it is very clean, and most importantly, their food was amazing!

We visited Vegan Planet a couple of times and ordered LOTS of food.  I was not at all disappointed by anything.  Everything we ordered was freshly made, delicious, and pretty healthy!

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This raw-vegan chocolate brownie topped off with raw-vegan ice cream at VEGAN PLANET was ridiculously delicious! Fluffy, chocolaty, and melt-in-your-mouth awesome!

My favorite dish there would have to be their RAW VEGAN WHITE PIZZA!  It was tangy, flavorful, filling, healthy, awesome, etc.  (you get the point).  It was very good!  And, ever since we left Mexico, I have been really craving it.  So I decided to try to replicate it for myself and so that I can share it with you all.

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Raw-vegan pizza from one of my favorite restaurants on the planet, VEGAN PLANET in Cancun, Mexico.
(with macadamia nut “cheese”)

Okay, so here is what I came up with.  It isn’t EXACTLY like the Vegan Planet’s “pizza”, but it tastes pretty close.

My daughter and I are pretty addicted to these things right now.

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White Sauce:

  • Juice of 1.5 lemons
  • 1/2 cup of raw walnuts
  • 1/4 cup of water
  • 3 tablespoons of olive oil
  • 4  teaspoons of dried basil
  • 1.5 teaspoons of dried parsley
  • 1 clove of garlic
  • a pinch of thyme
  • salt to taste

Directions:  Throw everything in your high-speed blender and blend until smooth.

Macadamia Nut “Cheese”

  • 1 cup of raw macadamia nuts
  • 2 teaspoons of fresh oregano (chopped) 
  • 1/4 cup of water
  • 2.5 tablespoons of nutritional yeast
  • 4 tablespoons of raw kombucha
  • salt to taste

Directions:  Throw everything in your high-speed blender and blend until smooth.  Place in a container, cover and let it ferment overnight.

Pizza Crust:

  • 2 cups of mixed raw nuts (I used 1/4 cup sunflower, 1/4 cup walnuts, 1/4 cup cashews, and 1/4 cup pumpkin seeds)
  • 1 cup of ground flax seeds
  • 1 cup of water
  • 1.5 tablespoons of olive oil
  • 1 tablespoon of basil
  • 1 tablespoon of thyme
  • 1 tablespoon of parsley
  • 1 tablespoon of Organic No-Salt Seasoning (for added flavor)  optional
  • 1 tsp of garlic powder
  • sea salt to taste

I got the recipe for the crust from The Rawtarian’s webpage (http://www.therawtarian.com/raw-pizza-crust-recipe), I just added a few things here and there.

Directions:

  1. Place all dried ingredients in your food processor and blend until you make a “flour”.
  2. Add water.
  3. Mix together.
  4. Make little “dough” balls.
  5. Place the dough balls in between 2 parchment papers and smash with a plate to make a “disc” (refer to picture below).
  6. Dehydrate on high (150 degrees) for 1.5 hours.
  7. Dehydrate for another 7 to 10 hours.
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My daughter helping me make the the crusts.

After your “cheese” has fermented overnight and your crust has dehydrated, you are now ready to make your pizza!

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This is how they looked like before I sprinkled the nutritional yeast over them.

  1. Spread white sauce on to the crust.
  2. Add whatever fruits/veggies you want (today I used tomatoes, avocado, arugula, and onions).
  3. Top it off with the macadamia nut cheese.
  4. Sprinkle your pizza with nutritional yeast (optional).

Creamy Ginger-Lime Salad Dressing

 

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I will have to say this is my favorite salad dressing at the moment.  It is super easy and delicious.  I especially love it over kale!

Ingredients:

  • fresh lime juice (3 limes)
  • 1/3 cup of organic, cold-pressed olive oil
  • 1 tablespoon of fresh ginger
  • 2 cloves of garlic
  • 1/4 of a large green bell pepper
  • 4.5 tablespoons of nutritional yeast
  • 1/3 teaspoon of Celtic sea salt
  • pepper

Directions:  Blend all ingredients together.

Vegan Mac and Cheese

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A few weeks ago, my daughter’s friend (a six-year-old boy). told his mother that he wanted to stop eating meat because he doesn’t like the thought of eating animals.  Since then, he has been asking about vegetarianism/veganism.  Last week, I offered to make him dinner; his favorite dish, just veganized.  And, he told me he wanted me to make macaroni and cheese.

Just then, I remembered this awesome vegan restaurant in Atlanta called, Soul Vegetarian.  They make the best macaroni and cheese!  Even regular cheese-lovers and meat-eaters love the food at this place.

So today, that little boy came over and I made Soul Vegetarian’s vegan mac and cheese, baked Brussels sprouts, and fresh-baked whole wheat bread.

Original recipe:

-16 oz. whole wheat noodles

-4 cups soy milk

-3 tablespoons of yellow mustard

-10 cloves of garlic

-2 teaspoons of paprika

-1 oz. sea salt

-2 cups of nutritional yeast

-1.5 cups of soy bean vegetable oil

-parsley flakes for garnish

For directions on how to make the vegan mac and cheese, please click on this link:  http://www.youtube.com/watch?v=yhulOmHr3Kc

I am happy to say that no one missed the cow-milk cheese.  This cruelty-free mac and cheese is super cheesy and delicious!

 

March 21, 2014  UPDATE:

Today, I made mac and cheese but altered Soul Vegetarian’s recipe a bit.  I reduced the amount of oil and salt then added raw wheat germ, cashews and more non-dairy milk.

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“Cheese”

-16 oz. whole wheat noodles

-4 and 2/3 cups soy milk (plain)

-3 tablespoons of yellow mustard

-10 cloves of garlic

-2 teaspoons of paprika

-4 teaspoons of sea salt

-2 cups of nutritional yeast

-4 tablespoons of olive oil

-parsley flakes and raw wheat germ for garnish (optional)

Directions:

  1. Preheat oven to 350 degrees.
  2. Cook noodles and set aside.
  3. Throw all “cheese” ingredients in the blender, except for the raw wheat germ and parsley flakes, then blend.
  4. In a large bowl, mix the noodles and “cheese” together.
  5. Pour your mac and cheese into a casserole dish, pan, etc.
  6. Sprinkle raw wheat germ and parsley flakes on top.
  7. Bake for 45 minutes.

 

Update:  April 21, 2014

Adding buffalo sauce to this mac and cheese is another way to enjoy the dish.  It gives it some spice and a little bit of tang.

So delicious!!!

Here is a photo of my lunch today:  Spicy Buffalo Vegan Mac and Cheese

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Just add some buffalo sauce to the baked mac and cheese.  You have buffalo vegan mac and cheese!

Sour Sop Tropical Smoothie

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Quick post!

I just wanted to share this awesome smoothie recipe with you!

Ingredients:

  • 1/4 cup sour sop (guyabano)
  • 1/2 cup of watermelon (frozen)
  • 1/2 cup of papaya (frozen)
  • 1 banana (frozen)
  • 1/3 cup of pineapple
  • 2 tablespoons of hemp seeds
  • 1 tablespoon of sesame seeds
  • 1 tablespoon of maca powder
  • 6 dates
  • as much coconut water you want for desired thickness

Directions:

Blend and serve immediately.

Wheat Berry, Chickpea, and Squash Salad

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I was craving a dish with some squash and then I remembered something I posted a while back:

Martha Stewart’s Barley Salad with Squash And Broccoli

I didn’t have all the ingredients, so I kind of improvised.  It turned out pretty yummy!

Ingredients:

  • 4 cups of cooked wheat (2 cups dried)
  • 2 cups of chickpeas (1 cup dry)
  • 1 acorn squash (peeled and sliced)
  • 1.5 cups of cherry tomatoes (sliced)
  • 1 cup of chopped walnuts
  • 4 large cloves of garlic (minced)
  • juice from 2 limes
  • 4 tablespoons of olive oil
  • Herbamare to taste (seasoned salt)

Directions:

  1. Cook wheat berries and chickpeas.
  2. Spray olive oil on acorn squash and grill on medium to high for about 5 minutes on each side.
  3. Mix the lime juice with 3 tablespoons of olive oil, and add herbamare to taste.
  4. Heat another pan with 1 tablespoon of olive oil.
  5. Cook the minced garlic and chopped walnuts in the oiled pan for 2 minutes.
  6. Throw all ingredients in a large bowl, mix, and serve.
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Beautiful tomatoes from my garden.

Farmer’s Market Demo

 

To all of those who came to my demo today at the farmer’s market, here are the links to the recipes.

1.  VEGAN PESTO 

2.  BREAD RECIPE

3.  GARLIC DIP:  1/4 to 1/3 cup of apple cider vinegar, 1/4 to 1/3 cup of olive oil, 1 tablespoon of fresh parsley, 1 small bulb of garlic, and salt.

Thank you everyone who came and helped me.  And, thank you to those who came and tried my food and listened to me talk about veganism!  :)

Me with my vegan friend, Char.