Taco Bowl

My black bean recipe here

boco grounds

taco seasoning

field roast chao cantina style cheese

My spicy rice recipe

Tacos

In a nontsick pan on very low heat add about a tbps of olive oil to the pan and add the grounds, spinkle about half of the taco seasoning and add about 3 tbps of water. Cook until done. Add you rice to a large bowl, cooked boco grounds, tacos and cantina style cheese.

Enjoy!

Seitan Roni Pizza!

Seitan Roni Ingredients

1 1/2 cups vital wheat gluten flour

2 tsp mustard powder

2 tsp paprika

1 1/2 tsp crushed fennel seeds

1 tsp salt

1 tsp ground black pepper

1 tsp garlic powder

1 tsp cayenne pepper

1/2 tsp white sugar

3/4 cup cold water

1/4 cup tomato paste

2 tbsp olive oil

2 tbsp liquid amino acid

2 tsp liquid smoke flavoring



Instructions

Mix the first 9 ingredients-into a bowl with a whisk and set aside. In measuring cup add the next 5 ingredients and mix well. Add the wet ingredients to the dry ingredients. Use your hands to knee the mixture into a dough. The dough will be soft not like bread dough. Divide the dough into 4 pieces then roll the dough into about 10 inches long each. Wrap the dough individually in aluminum foil and twist the ends. In a large steamer pot, place water in the bottom of the pot then place the wrapped dough into the steamer pot and steam for 45 minutes. When the dough is cool enough unwrap the dough and slice into thin pieces. I use a tofu slicer.



Dough Ingredients
1 cup luke warm water
2 tbsp plan soy milk
1 tbsp brown sugar
1 tbsp vegetable shortening
1 tbsp cornmeal
1 tbsp extra virgin olive oil
1 package of yeast
3 cups bread flour

In a large bowl mix water, milk, brown sugar, and shortening for a minute. Add corn meal, olive oil, and yeast and continue mixing it for another minute. Turn the dough onto a lightly floured surface and knead the dough for about 20 minutes or until it is elastically, smooth consistency. place dough in a oiled glass bowl and let it double in size for about 2 hrs. Divide and roll the dough and place them into 2 pizza pans.

Sauce  
1(28 oz.) no salt crushed tomatoes
1 (14.oz) can no salt tomato sauce
1/4 tsp dried oregano
1/4 tsp dried basil
1/4 tsp dried marjoram
1/2 tsp garlic powder
1/4 tsp cayenne pepper

Combine all ingredients into a large pot, bring to a boil, then simmer for 1 hour.

Top with your favorite non dairy Cheez.

Wednesday Night Dinner - Garlic Mashed Potatoes, Curry Chickpeas, Island Greens

Garlic Mashed Potato Recipe
5 russet potatoes
enough water to cover potatoes
2 tbsp earth balance butter
1/4 tsp hungarian paprika
1 cup of the boiled potato water
1 tsp garlic powder
salt and pepper to taste

Peel, rinse potatoes. Add water to a large pot. When the water comes to a boil, add whole potatoes and cook until you can pierce a folk into them easily. Remove potatoes and pour about 1 cup of the liquid into a glass measuring cup, set aside. Drain the rest of the potatoes. Add the potatoes back to the pot and add the butter, garlic powder, paprika, salt and  pepper. Mashed potatoes mixture with a potato masher. Add more liquid if needed for a smoother potato. Once the potatoes are mashed , stir the potatoes until smooth.




Curry Chickpea In Coconut Cream Recipe

Island Greens  Recipe

Monday Night Dinner - Curry Chickpeas

2 tbsp olive oil
1 chopped sweet onions
1/2 red and green pepper, thinly sliced
3 large cloves garlic, minced
1 tbsp curry powder
1 tbsp garlic powder
1 cup full fat coconut cream
2 cup dried chickpeas
1/4 cup tomato paste
4 cups cooked Jasmine Rice

I used a pressure cooker but if you are using a stockpot here's the recipe.

Pick through, rinse and soak chickpea overnight or use (2) 15 oz can chickpeas, drain the liquid. Boil the beans according to package instructions. In a frying pan, fry onions, peppers and garlic until translucent. Add fried vegetables to the beans. Add the tomato paste, garlic powder, salt to taste and coconut cream. cook on low for another 30 minutes to blend all the ingredients. The bean mixture will thicken a little. Don't add more liquid. Serve with rice and your favorite sides

Island Greens Recipe here ~~~~~> Island Greens

Sweet Corn bread Recipe~~~~~~~> Sweet Corn Bread

Lentils and Jasmine Rice

1. lb lentils
1 medium green pepper, chopped
1 medium onion, chopped
6 glove garlic
1 tbsp olive oil
1/4 cup sherry, reserve vinegar
1 tbsp organic cumin
1 tsp garlic powder
1 tsp oregano
1 tsp basil
1 bay-leaf
1. 28 oz organic, no salt crushed tomatoes
enough water to cover lentils
salt to taste
12 oz. beefless grounds
1 tbsp olive oil

Pick through and rinse the lentils. Soak overnight (opt) Drain lentils. Add lentils to a pot of water, enough to cover beans and boil them for 15 minutes on low heat. Add the crushed tomatoes, sherry, oregano, basil, bayleaf cumin, and salt&pepper. In a frying pan, add 1 tbsp of olive oil and saute onions, peppers and crushed garlic until translucent. In another frying pan, add 1 tbsp of olive oil and fry the grounds for 4 minutes until crumbly. Add the beefless grounds and saute vegetables to the lentils and simmer for 45 minutes or until the lentils are tender.

Serve over your favorite rice or pasta.

The lentils are even better the following day!

Spinach and Chorizo Pies (No Meat)

Dough

1 Tbsp fast rise active dry yeast

1 1/2 cups warm water (115 degrees F)

5 cups all purpose flour

1 tbsp sugar

1 tbsp salt

3/4 cup olive oil

non-dairy mozzarella cheese

Place flour,sugar, salt and yeast in a stand mixer.  Add the Hook to the mixer. Mix dry ingredients on low and gradually add the oil, then water until dough comes together. On a floured counter, knead the dough until smooth and elastic. Use a pastry cutter to

divide the dough. Place one in a plastic bag and freeze it for a later time. Place the other dough in an oiled glass bowl for 2 hours to let it double in size.

Spinach Filling

2 lbs fresh baby spinach

2 sweet onions

2 tsp sumac (add in a coffee grinder or to turn them into powder form)

3 tbsp Pomegranate Molasses

Rinse, and dry spinach. I used a  salad spinner Saute onions and spinach until done. In a glass bowl add half of the saute onions, spinach. sumac powder and pomegranate molasses, mix well and set aside.

Chorizo

Remove casing from chorizo and add 1 tbsp olive oil to a pan and the chorizo and fry for 5 minutes until done. Add the other half of the saute onions and place mixture into a glass bowl.

Preparing pies

Roll half the dough until thin. Use wide circle cutter to cut out dough. Place about 1 tbsp of filling in the center of each circle. Don't forget to add the mozzarella to the chorizo before baking them. Pinch 3 edges of the circle over the center of the filling. Seal down one side, then across the other to form a pyramid shape. 

The non-meat, Chorizo I use is this 

Veggie Noodle Bowl

4 round guang dong dried noodles
2 cups fresh broccoli
1 sweet onion or red chopped
1 green zucchini
1 small green pepper
1 tbsp chikin better than bouillon
1 tbsp olive oil
1 tbsp sweet soy sauce
1/4 cup water
water for noodles

Add olive oil to a wok or frying pan. Stir-fry broccoli, onion, zucchini, pepper until the vegetable are done to your liking. Add the bouillon, sweet soy sauce and water. Add a cover and steam for 1  minute.

In another pot add water and boil noodles for 2 to 3 minutes. Drain and rinse noodles and add them to the stir-fry vegetables

Stir-Fry Chick'n and Asian Noodles

1 package of Gardein Mandarin Orange Crispy Chick'n
2 rounds of Guang Dong Dried Noodles
1 half of  yellow and Green  Zucchini thinly sliced
1 cup baby spinach
1 Yellow Onion thinly sliced
1/2 of green and yellow pepper cut in med slices
5 glove garlic crushed
salt to taste

Place Gardein Chick'n on a cookie sheet and bake on 400 degrees for 20 minutes, turn chick'n over halfway through. Add half of the Mandarin Orange mixtures to the chick'n.

 I stir-fry my veggies in the oven. Slice zucchini, spinach, onion and peppers. Place in a 9x11" aluminum pan or tin. add 2 tbsp of olive oil and bake for 20 minutes or until veggies are aldente. When the veggies are done add the crushed garlic, salt to taste and mix well. Boil the noodles according to package then drained and rinse well. Add noodles to the veggies and add the remaining of the Mandarin Orange sauce. Enjoy!
:)

Baked Nofish!

1.lb dried yuba sticks, aka dried bean curd

2 cups vegan homemade vegan seafood stock  <---- click here for recipe

1/4 cup finely crushed dried seaweed

2 tbsp arrowroot

1 tbsp sesame seed oil

4 to 5 nori sheets

1/2 to 3/4 cup homemade seafood stock

1/3 cup liquid amino all purpose seasoning sauce

1/3 cup sweet japanese mirin

1/3 cup vegan seafood stock

2 tbsp sugar

toasted sesame seeds

1) Dried yuba sticks are long, you will have to break them up into 1/2 inch pieces. Use a deep dish and pour enough vegan seafood stock to cover the yuba sticks, cover with saran wrap. make sure the stock is warm enough to soften the yuba sticks. I let mines marinate over night so it could a more fish like taste. 

2) The next day drain the yuba sticks and squeeze the rest of the liquid out. If the yuba sticks are still hard, boil them in some water until they are soft. Let them cool before placing them into a food processor. Chop them up until they reassemble flaky tuna. Transfer the flaky yuba in a bowl and add the crushed seaweed. I used a coffee grinder to crush the seaweed into very fine pieces. They should look like coffee grounds. Add enough homemade seafood stock to bind the mixture together. Set aside.

3) BINDING MIXTURE: In another small dish mix 1 tbsp of arrowroot and 2 tbsp of water, set aside.

4) Making the Vegan baked fish:

I used a wooden board for my work station. Working with 1 piece of nori at a time to make a vegan fish. Lay 1 piece  nori,  use your hand and dip it  into the binding mixture, spread it on the inside of the nori sheet to moisten it, then add the vegan fish mixture, about 1 inch thick. Fold the nori sheet into 2x2 square pieces. I got about 4 to 5 pieces, Once you are finished making the vegan fish, wrapped them in saran wrap and place them into the freezer over night.

5) The next day, thaw the vegan fish. In a 9x8 tin pan, lined with parchment paper. Add enough olive oil to cover the bottom of pan. Season your vegan fish to your liking and sprinkle with sesame seeds. (warning - do not add salt) Bake at 425 oven for 20 minutes, Turn the vegan fish over and bake the other side until crispy.

Sauce:

1/3 cup liquid amino all purpose seasoning sauce

1/3 cup sweet japanese mirin

1/3 cup vegan seafood stock

2 tbsp sugar

Add all ingredients to a pot and bring it to a boil, them simmer for 3 minutes.

Final step.. 

Pour the sauce over the vegan fish and bake it for about 10 to 15 minutes more. The sauce will become thick.

Serve over white rice.

I know this is a long process but if you miss eating fish like I do, it's all worth the fess because I haven't had fish in over 5 years and this recipe that I found years ago taste just like the real deal!

I modified it by baking the vegan fish instead of frying it and creating my own seafood stock.

Enjoy! 

   

Jackfruit / Veggie Submarine

Ingredients

1 - 14 oz frozen Daily Delight Tender Jackfruit

1 sweet onion

1 green pepper

1 cup mushrooms

salt and pepper to taste

1 tbsp steak/burger seasoning

1/2 tsp garlic powder

shredded lettuce 

chopped tomatoes

1 tbsp olive oil

1 tbsp olive oil for frying

vegan sub roll

1 tbsp veganaise 

Let jackfruit thaw. Place parchment paper on a cookie sheet. Using your cleaned hands, breakup jackfruit into smaller pieces and bake in a oven at 350 degrees for 30 minutes or until the jackfruit is brownish in color. Once warm to touch use your hands to season baked jackfruit with steak/burger seasoning, garlic powder, salt and pepper and olive oil. Bake for 15 minutes more.

While jackfruit is baking, slice onions, peppers and mushrooms and fry in 1 tbsp of olive oil. Dice tomatoes and slice lettuce. Slice sub-roll, add veganaise, jackfruit, onions, peppers and slice tomatoes

Savory Spicy Pancakes, YUM!

Ingredients

1 Cup chickpea flour
1 1/2 cup water
1/4 tsp sea salt
1/4 tsp turmeric
1/4 tsp cayenne
1/4 ground carom
1/2 cup chopped red onion
1 jalapeno pepper
1/4 cup chopped cilantro
1 tsp safflower oil
2 tbsp safflower oil for frying


In a bowl, mix the chickpea flour, and all the spices with a fork. Add cilantro and onion and mix with a fork. Add 3/4 cups of water and mix with a whisk until combined. Heat a non stick skillet on medium heat or if it's an electric skillet heat to 250 - 300 degrees. I like to cook my pancakes well done, therefore I cooked them for about 4 minutes or until brown on both sides. Serve these savory pancakes with your favorite salsa sauce.

Deep Pan Tomatoes, Onion Pie

 Ingredients  

3 cups all purpose flour

1 cup warm water

(2) ¼ tsp rapid rise yeast

2 tsp organic cane sugar

1/3 cup extra virgin olive oil

1/2 tsp rosemary

1/2 tsp basil

1/2 tsp oregano
12 roma tomatoes thinly sliced
1 medium sweet onion thinly sliced

Instructions

In a bowl mix flour, sugar, yeast.  Add warm water and olive oil. Kneed the dough for 15 minutes until smooth. You may need to add more flour to prevent the dough from sticking to your fingers. Add smooth dough to a lightly greased bowl and cover it with saran wrap. Place the bowl in a warm area in order for the dough to double in size for about an hour. In a small bowl mix the rosemary, basil and oregano and set aside.

After the dough has doubled in size, turn the dough onto a cutting board or counter. Using a pastry cutter, cut dough in half. Place each of the dough into 2 lightly greased cake pans

I use olive oil. Let the dough rise in the two round pans before adding toppings. Add the thinly sliced onions 1st and then the roma tomatoes and the dried herb on top . (I used the veggie slicer to get the onions and tomatoes very thin) Sprinkle more olive oil on top. 

Or if you don’t want to make two of  pies now, you can place one of the dough into a zip-loc freezer bag and freeze it for a later time. When you are ready to use the second dough just thaw it, place it into a greased cake pan and let it rise for 30 minutes before placing your toppings.

Bake at 425 for 30 minutes until the dough                                                                       

Lemony, Garlic Fettuccine w/ Crispy Tofu

 1 package of extra firm tofu

½ chopped onion

2 tsp garlic powder

¼ tsp salt

3 Fettuccine nests

½ tbsp fresh squeezed lemon juice

3 tbsp extra virgin olive oil

Water

3 tbsp go veggie grated parmesan 

½ tsp dried parsley flakes

Drained and press tofu, then freeze until frozen. (this will give your tofu more of a chewy texture)Thaw tofu and season with salt and 1 tsp of garlic powder. Place 2 tbsp of olive oil in a non stick frying pan and sauté onions until golden brown. Remove onions from pan and add tofu and fry until nice and crispy. Add more olive oil if needed. When tofu is done add onions and set aside.

In a pot, boil enough water to cover fettuccine nests pasta for 5 minutes or until andante.

Drain and rinse fettuccine pasta. Add it back to the pot and drizzle the rest of the 2 tbs olive oil, 1 tsp garlic powder, ½ tbsp fresh lemon juice and go veggie parmesan cheeze. Add your crispy tofu to your plate along with the fettuccine pasta. Sprinkle ½ tsp or more of the dried parsley flakes on top of the pasta. Don't forget the vegan Parmesan!

Spicy Vegan Shepherd Pie

Ingredients for spicy lentil filling
1 medium onion, diced

2 clove garlic
    1 1/2 cups dry lentils, rinsed and drained
    4 cups vegetable stock
    2 tsp dried thyme
    1 tbsp spicy curry powder

    Mashed Potatoes
    6 whole potatoes, peeled
    3-4 Tbsp vegan butter
    1 tbsp smoked paprika
    salt and pepper to taste

   Vegetables
   6 carrots, peeled and sliced
   2 cups of corn

   Instructions
   preheat oven to 425 degrees and lightly grease a 9x13 pan.

   In a frying pan over medium heat, sauté onions and garlic in 1 Tbsp olive oil until lightly browned      and caramelized - about 5 minutes.
   add a pinch each salt and pepper. Add lentils, vegetable stock, thyme. Bring to a low boil, then            reduce heat to simmer. Continue cooking until lentils are tender (35-40 minutes).
   In the last 10 minutes of cooking, add the curry powder and set aside.

   Peel, rinse and slice carrots. Add to a pot and boil until tender.

   Peel potatoes, place in a large pot and fill with water until they’re just covered. Bring to a low boil      on medium high heat, cover and cook for 20-30 minutes or until potatoes slide off a knife very e e      easily.
   Once cooked, drain the liquid. Use a masher, to mash add vegan butter, paprika, and about 1/4 of        the lentil liquid, mash and stir until smooth. Cover pot and set aside.

   Add enough of the enough of the lentil mixture to cover the bottom of a 9x13 baking pan. Add a          layer of carrots, corn, then top with the potatoes.

   Place pan on a baking sheet and bake at 425 for 35 minutes, or until the mashers are lightly                  browned on top.
   Let cool briefly before serving.

Vegan Baked Beans

Ingredients

3 cups dry navy beans
1 medium onion, chopped
5 tbsp tomato organic paste
1 1/2 cups organic light brown sugar
1 tbsp organic dry mustard
1 /4 cup organic blackstrap molasses


 Rinse and pick through beans, soak dry beans over night. Cook  beans according to the back of package, Once bean are soft, drain liquid into a separate bowl, set aside. In another bowl combine brown sugar, dry mustard, molasses, tomato paste and set aside. Add cooked beans, 1 1/2 cups of the bean liquid and the rest of the ingredients to a crock-pot and cook on high for 4 to 6 hours

Spicy Potatoes, Broccoli and Chickpeas 

Ingredients

5 tbsp olive oil

1 tbsp grated ginger

2 garlic

1 tsp cumin powder

3/4 crushed fenugreek seeds

3/4 red pepper flakes

2 medium sized potatoes, peeled and diced 

2 cups of broccoli spears 

1 1/2 cups cooked chickpeas

salt to taste

Preparation

pour oil into a 9x11 baking pan

in a separate bowl mix next 9 ingredients

add to a  9x11"uncovered pan and bake at 400 for 30 minutes or until broccoli and potatoes are cooked the way you like them 

Gluten Free Baked Falafel

4 cups cooked garbanzo beans (chic peas)
1 onion, quartered
1 potato, peeled and quartered
4 cloves of garlic, minced
½ cup parsley leaves, chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground curry powder
2 teaspoons salt
½ teaspoon cayenne pepper
2 teaspoons lemon juice
3 tablespoon olive oil
1 tablespoon chickpea flour or used 4 tbsp Bob Redmill Gluten Free Flour
4 tbsp olive oil for baking
1/2 cup fresh parsley

Instructions
Process garbanzo beans in batches in food processor until finely ground into a coarse meal. Transfer to a large bowl.
Process garlic, onion, and potato in food processor until finely chopped . Add to ground chickpeas
Process Parsley, then add to chickpea mixture, add coriander, cumin,  curry powder, salt, and cayenne and lemon juice. Add GF flour and Stir with a wooden spoon until thoroughly mixed. Add to the ground chickpeas and stir to combine.
Using hands scoop up a 1/4 cup of the mixture and make into a ball, add them to a large plate.  Cover and refrigerate for 2 hours or more hours.
Pour 4 tbsp of olive oil into a   2' deep 9 X 11" pan. Bake at 425 on lower rack of oven for about 30 minutes or until golden brown, turning in between baking time

Curry Vegetables and Chickpea Stew

2 cups onions, diced
1 cup green bell pepper, seeds and ribs removed, and diced 
1 cup red bell pepper, seeds and ribs removed, and diced 
1 tablespoon olive oil 
2 tablespoons garlic, minced 
2 teaspoons curry powder 
2 teaspoons ground cumin 
1 teaspoon ground coriander 
1/2 teaspoon ground cinnamon 
3 teaspoons sea salt 
1 teaspoon freshly ground black pepper 
3 cups sweet potato, diced 
2 cups zucchini, quartered lengthwise and sliced 
1 can (15 ounces) chickpeas, drained and rinsed 
1 can (14.5 ounces) diced tomatoes 
5 cups vegetable stock or filtered water or 5 cups vegetable broth made from vegetable broth powder
6 tablespoons fresh or bottled lemon juice 
3 cups whole-wheat couscous 
Directions
Sauté onion, green bell pepper, and red bell pepper in olive oil in a large pot over medium heat for 5 to 7 minutes or until softened. Add garlic, curry powder, cumin, coriander, cinnamon, 1 1/2 teaspoon sea salt, and 1/2 teaspoon black pepper; sauté an additional 2 minutes. Add sweet potato, and sauté an additional 5 minutes.

Add zucchini, chickpeas, diced tomatoes, 1/2 cup vegetable stock, and 2 tablespoons lemon juice; stir well to combine. Cover, reduce heat to low, and simmer 15 to 20 minutes or until vegetables are tender.

While vegetables are simmering, combine remaining 4 1/2 cups vegetable stock and 4 tablespoons lemon juice in a medium saucepan, and bring to a boil over high heat. Add couscous, remaining 1 1/2 teaspoon sea salt, and remaining 1/2 teaspoon black pepper, and stir to combine. Cover, remove the saucepan from heat, and set aside for 5 minutes to allow couscous to absorb liquid. Remove the lid and fluff couscous with a fork to loosen grains. Serve individual servings of stew over couscous.

Hominy Quesadillas with Tomatillo Salsa

• 3 large tomatillos, husked and halved
• 1 large poblano chile, halved lengthwise, stemmed, and seeded
• 1 peeled white onion, half chopped (¾ cup), half cut into chunks, divided
• 1 Tbs. fresh lime juice, plus lime wedges for serving (1–2 limes)
• ¼ cup chopped cilantro
• 1 cup cooked or canned hominy, rinsed and drained
• 1 cup cooked pinto beans or canned low-sodium pinto beans, rinsed and drained
• 4 8-inch reduced-calorie flour tortillas
• 4 oz. goat cheese, crumbled
• Hot sauce, such as Cholula

1. Coat grill grate or grill pan with cooking spray, and preheat over medium heat.

2. Coat tomatillos, poblano, and onion chunks with cooking spray. Grill 10 minutes, or until tender and charred.

3. Pulse grilled onion chunks and tomatillos to coarse purée in mini food processor. Add poblano and lime juice; blend just until poblano is chopped. Transfer to bowl, and stir in cilantro. Season with salt and pepper, if desired.

4. Pulse hominy, beans, and remaining 3/4 cup chopped onion in food processor until just beginning to stick together.

5. Press one-quarter hominy mixture over half of each tortilla. Sprinkle with cheese, and season with salt and pepper, if desired, and hot sauce. Fold tortillas in half to enclose filling, and lightly coat both sides with cooking spray.

6. Grill quesadillas 6 minutes, or until filling is heated through and tortilla is charred, turning once. Let stand 2 minutes, then cut each quesadilla into 3 wedges. Serve with tomatillo salsa and lime wedges

Mocked Ribs

Vegan Mocked BBQ Ribs

¾ cup Vital Wheat Gluten Flour
¼ cup Rice Flour
1 cup water
1 tsp garlic powder
1 tsp onion powder
1 Tbsp Beefless Bouillon
1 cup BBQ sauce
6 Cinnamon sticks

Mix the flours with garlic and onion powder. In a separate container, mix water with beefless bouillon. Combine the dough. If the dough is to dry, add some water. The dough should be a sticky constancy. Divide the dough in separate bowls Spray a 9 x 11 pan. To make the ribs, spread out the dough from one of the bowls on the pan, about ¼ inch thick and 2” by 3”. Then place the cinnamon sticks on top. Use the dough from the second bowl to layer the mixture on the top of the cinnamon stick and press, forming to create a rib shaped. Bake in a preheated 300 degree oven for 40 minutes. To finish cooking, splash with barbecue sauce and bake at 400 degrees for about 7 minutes on each side.