Banana Bread With Chocolate Chunks

INGREDIENTS

  • 1 cup all-purpose flour
  • 1/4 cup almond flour
  • 1/4 cup coconut flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 4 medium bananas (mashed) (I use my immersion blender)
  • 1/4 cup butter (melted and cooled)
  • 1/4 coconut oil (melted and cooled)
  • 1/3 cup light brown sugar
  • 1 egg (slightly beaten)
  • 1 teaspoon vanilla extract
  • 1/4 cup chocolate chunks (optional)

INSTRUCTIONS

  • Preheat the oven to 350º F.
  • In a medium bowl, whisk the flour, baking soda, salt, and cinnamon.
  • Add the bananas to a large bowl. Blend the bananas using the immersion blender or a fork.
  • Add the butter and oil and combine.
  • Stir in the sugar, egg and vanilla extract.
  • Mix the dry and wet ingredients.
  • Apply a thin coat of butter to the pan. (I use a silicone brush)
  • Pour the batter into the pan.
  • Bake for about 50 minutes or until cooked through.
  • Remove from the oven and let the it cool on a rack for about 10-15 minutes.
  • Cut and serve (with butter-optional).

Notes:

It is important that the butter and oil are melted but cooled so the egg we added to the mixture doesn’t start to cook before it is supposed to.

I added chocolate chunks but you can add nuts or dried fruits if you prefer.

I also added almond and coconut flour (to add more nutrition) but you can use just all-purpose flour if you prefer.

Dry ingredients

I love to use my immersion blender because it is faster and so much easier. Also, it is very easy to clean.
Wet ingredients

Enjoy!

 

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Mofongo

Mofongo is a Puerto Rican dish, fried green plantains filled with meat and/or vegetables.

INGREDIENTS

  • 2 green plantains, unripe
  • Avocado oil for frying
  • 1 tablespoon olive oil
  • 3 garlic cloves
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder

INSTRUCTIONS

  • Peel the plantains and cut them in about 1 inch length.
  • Fry the plantains in avocado oil, turn them when each side is cooked and golden.
  • Add a tablespoon of olive oil to the mortar.
  • Peel the garlic cloves and mash them in the mortar (pilon), transfer the paste to a small bowl and set aside.
  • In a separate small bowl add water, salt, garlic powder and onion powder to make the broth, set aside.
  • Start adding a few fried plantains to the mortar, add some of the garlic paste and broth and mash it all together.  Add another layer of those same ingredients, mash them, until you get to the top of the mortar.
  • Transfer the mofongo to a plate and fill with vegetables and/or veggie meat.
  • Repite the last two steps to make more mofongos.

Notes:

This recipe makes about 2-3 mofongos.

The greener the plantains, the better the flavor will be.

Here is the recipe for the veggie meat/seitan https://wp.me/pcOthW-eL.

Mash the garlic cloves with a tablespoon of olive oil

Enjoy!

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Italian Seitan Sloppy Joes

INGREDIENTS

  • Homemade Burger Buns
  • 4 tablespoons olive oil
  • 2 1/2 cups Italian seitan (chopped in small pieces)
  • 2 tablespoons Sofrito
  • 1/2 teaspoon salt (or more to taste)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 cup red onion (chopped)
  • 1 cup tomato sauce
  • 2 tablespoons tomato paste
  • 3 fresh oregano leaves
  • 1/8 teaspoon paprika
  • 1/4 cup green bell pepper (chopped in small pieces)
  • Vegan cheddar sliced cheese
  • Vegan mayo

INSTRUCTIONS

  • Add olive oil to a medium size pan over medium heat
  • Add Italian seitan, sofrito, seasonings, tomato sauce, tomato paste, oregano, onions and peppers and stir.
  • Cook for 15-20 minutes on medium heat.
  • Remove from heat.
  • Add mayo, cheese and seitan to the buns.
  • Serve with a side of salad and sauerkraut.
The (not so) secret ingredient is Sofrito https://wp.me/scOthW-sofrito

Enjoy!

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Air Fried Potato Wedges

INGREDIENTS

  • 2 medium Russet potatoes
  • 2 tablespoons oil
  • 1/2 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/8 teaspoon paprika
  • 1 tablespoon Vegan Creamy Dill Pickle Dressing
  • 4 cherry tomatoes
  • 1 green onion (chopped)
  • 1 tablespoon red onion (chopped)
  • Cilantro for garnish

INSTRUCTIONS

  • Wash the potatoes
  • Cut them into wedges (see picture below)
  • Add oil, salt, paprika, onion powder and garlic powder to a medium bowl and mix well.
  • Add the wedges to the bowl and combine well.
  • Place the wedges in the air fryer.
  • Set the heat to 400°F for 7 minutes.
  • Stir carefully so the wedges don’t loose their seasoning.
  • Cook for another 8 minutes or until the wedges are tender and golden.

Enjoy!

 

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Stuffed Bell Peppers

INGREDIENTS

  • 2 red bell peppers
  • 2 green bell peppers
  • 1 cup Jasmin rice
  • 1 1/2 cup water
  • 1 teaspoon salt
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon turmeric
  • 5 fresh oregano leaves
  • 1 tablespoon olive oil
  • 3 whole baby bella mushrooms (chopped)
  • 1/4 cup chopped red onion
  • 1 tablespoon butter (for sautéing the onions and mushrooms)
  • 1/2 cup vegan ricotta (see my recipe https://wp.me/pcOthW-6B)
  • Shredded cheese
  • Dried parsley

INSTRUCTIONS

  • Add olive oil, water, turmeric, nutritional yeast, salt, rice and oregano leaves to a medium saucepan and bring to a boil.
  • Once it starts to boil, stir and bring the heat down to low and cover the pan.
  • Cook for 20 minutes and set aside.
  • Preheat the oven to 350°F.
  • While the rice is cooking, sauté the onions and mushrooms on butter and salt and set aside.
  • Cut peppers in half and remove the cores.
  • Lightly oil a 9 x 13 baking dish or cookie sheet.
  • Lay the peppers on the baking dish and drizzle with oil and sprinkle some salt.
  • Stuff peppers with vegan ricotta, sautéd onions and mushrooms, rice, cheese and garnish with dried parsley.
  • Bake for 35-40 minutes.
  • Serve with salad.
Fresh oregano for the rice
Turmeric and oregano Jasmin rice
Cut out the core
Add the vegan ricotta
Add shredded cheese, dried parsley and bake

Enjoy!

PRODUCTS I RECOMMEND:

Nutritional Yeast https://amzn.to/37UofJM

 

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Sourdough Stuffed Bell Peppers

This dish can be made regular or gluten free.  It all depends on which sourdough starter you have or make. ↓

Recipe for Gluten Free Sourdough Starter- https://wp.me/pcOthW-fU
Recipe for Regular Sourdough Starter- https://wp.me/pcOthW-a

INGREDIENTS

   To make the veggie meat layer:

  • 2 tablespoons olive oil (or any oil you prefer)
  • 1 1/2 cups Gardein Beefless Ground
  • 1/4 cup Nutritional Yeast
  • Salt to taste
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 cup water
  • 6 whole white mushrooms (chopped)
  • 1/4 cup red onion (chopped)
  • 1 carrot (chopped)
  • 2 tablespoons Sofrito

To roast the bell peppers:

  • 2 red bell peppers
  • 2 green bell peppers
  • Spray olive oil
  • Salt

To make the sourdough mixture:

  • 3/4 cup fed sourdough starter (has been fed within the last 4-12 hours)
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1 egg
  • 2 tablespoons melted butter (cooled, because we don’t want to scramble the egg)
  • 1/4 cup shredded mozzarella cheese
  • 1 teaspoon dried basil

INSTRUCTIONS

  • To cook the veggie meat; add all ingredients to a medium sized skillet and cook on medium-high heat for 12-15 minutes or until the veggies are tender. Set aside.
  • To roast the peppers; preheat the oven to 400° F.  Cut and remove the inside of the peppers.  Spray a 9×13 baking dish with oil and place the peppers in it, cut side down. Spray the peppers with oil and sprinkle with salt. Bake for 15-20 minutes. Take out of the oven and turn them cut side up.
  • To make the sourdough mixture; add all the ingredients to a medium size bowl and combine with a spatula.
  • To stuff the peppers; add a layer of meat, and a layer of the sourdough mixture.
  • Bake at 375° F for 25 minutes.
  • Serve with salad or rice.

Sourdough mixture
Bake for 25 minutes

Enjoy!

 

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Teriyaki Grilled Tofu With Vegetables and Rice

INGREDIENTS

  • 16 oz extra firm tofu block
  • 2 tablespoons oil and more for sautéing
  • 1/3 cup chopped green bell pepper
  • 1/3 cup chopped red bell pepper
  • 1/3 cup chopped red onion
  • 1/3 cup chopped yellow onion
  • 4 cloves garlic (finely chopped)
  • 1 head fresh broccoli
  • 1/2 teaspoon garlic powder
  • Salt to taste
  • Pepper to taste
  • 1/4 cup Teriyaki Sauce
  • 1 green onion to garnish (finely chopped)

INSTRUCTIONS

  • Preheat the griddle.
  • Take the tofu out of the package and cut it into small blocks.
  • In a medium bowl add 2 tablespoons of oil, garlic powder, salt and pepper.
  • Add the tofu to the bowl and gently combine so the blocks don’t break apart.
  • Place the blocks in the griddle and cook until golden.
  • In the meantime, add 2 tablespoons of oil to a wok or large skillet.
  • Add all the vegetables and sauté them on medium heat.
  • Add a small amount of salt and pepper to the vegetables to ensure that each component will be properly seasoned.
  • Add the cooked tofu blocks to the wok.
  • Pour in the Teriyaki sauce and combine.
  • Serve with white rice.
  • Garnish with chopped green onions.
NOTES:
You can use any vegetables that you already have in your fridge/freezer.  This is a very forgiving meal, where you can add different kinds of vegetables and adjust the seasonings to the amounts you use.  You can also add sesame seeds.
Cut the tofu into blocks
Sauté the vegetables in a wok or large skillet
Tofu cooked in the griddle
What a lovely sight *wink wink*
Added the Teriyaki sauce https://amzn.to/3dcEZPG
Serve with Jasmin rice or any rice you prefer. You can substitute the rice for noodles or quinoa.

Enjoy!

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Sweet Potato Gnocchi With Brown Butter, Toasted Garlic and Sage

Sweet Potato Gnocchi

INGREDIENTS

  • 1 1/2 cups cooked Purple Sweet Potato (you can use other kinds of potatoes if you prefer)
  • 1/4 cup vegan ricotta
  • 1 egg (slightly beaten)
  • 1 1/2 tablespoons vegan parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • A pinch of nutmeg
  • 1 1/2 – 2 cups all-purpose flour

INSTRUCTIONS

  • Preheat the oven to 400° F.
  • Stab the potatoes and place on a baking sheet.
  • Bake for 1 1/2 hours or until cooked through.
  • Remove from the oven and let them cool for about 20 minutes.
  • Scoop out the insides of the potatoes and place on a large size bowl.
  • Blend the potatoes with an immersion blender.
  • Add the rest of the ingredients (except the flour) and combine well.
  • Start to add the flour in 1/2 cups and combine, continue until the dough is no longer sticky and you can form a soft round dough.
  • Using a knife or dough scraper, divide the dough into 8 equal pieces.
  • Add a small amount of flour to the counter or cutting table.
  • Roll out each piece of dough (one at a time) and cut into 1 inch pieces.
  • Using a gnocchi board (or fork) roll out each piece and place on a baking sheet lined with parchment paper.
  • Bring a medium pot of salted water to a boil.
  • Add 5-7 pieces at a time to the boiling water using a slotted spoon.
  • Cook for 2 minutes or until the gnocchi rises to the top.
  • Remove from the pan and transfer to a plate while the Brown Butter Sauce is being cooked.

Brown Butter, Toasted Garlic and Sage Sauce

INGREDIENTS

  • 1 stick butter (I prefer plant based)
  • 5 cloves of garlic (finely chopped)
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon juice of a lemon
  • Parmesan (for sprinkling)
  • Salt and pepper to taste

INSTRUCTIONS

  • Add the butter to a large skillet (on medium heat) and melt it until it foams.
  • Add the sage and garlic and cook until the garlic is toasted, stir occasionally so the garlic doesn’t burn.
  • Remove from the heat.
  • Stir in the lemon juice.
  • Add the gnocchi and toss to coat the pieces.
  • Add salt and pepper.
  • Serve with Parmesan cheese sprinkled on top.
  • Garnish with some sage leaves.
*This recipe has been adapted from a recipe provided by the Institute of Culinary Education.

I chose purple sweet potato because it has antioxidants and reduces inflammation.  But the main character in the sauce is the toasted garlic. It is such a statement and so delicious!

This recipe makes approximately 130 gnocchi pieces, 4 servings.

If you don’t have an immersion blender you can simply mash the potatoes with a fork.  But having an immersion blender makes it so much easier and faster. I use my immersion blender every week.  It is so easy to clean, and you can use it for so many meals.

Purple Sweet Potato
Vegan ricotta, Parmesan, egg, nutmeg, salt and pepper.
Once all the ingredients are combined, add the flour and form a dough.
Divide the dough into 8 equal parts.  Roll each piece (one at a time) and cut into 1 inch pieces (see below).

Roll each piece using a gnocchi board or a fork. The gnocchi ridges are for esthetics and also to hold the sauce better.

Enjoy!

 

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The Best Vegan Creamed Spinach

If you happen to have a lot of fresh spinach sitting in your fridge and you know it will go bad in the next few days, this is the recipe for it.  Because that is exactly what happened to me.  And I am glad that spinach was there.  There is so much flavor in this creamy spinach that you will not regret it.  It is great for the little ones as well, as they pretty much love creamy foods and will disregard the green part in it. wink-wink

INGREDIENTS

  • 2 tablespoons vegan butter
  • 1/4 cup red onion (chopped)
  • 3 garlic cloves (grated)
  • 3 tablespoons all purpose flour (could be gluten free as well)
  • 1/8 teaspoon white pepper
  • Salt and pepper to taste
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 1/4 cup vegetable broth
  • 3 cups fresh spinach (chopped)
  • 1/4 cup unsweetened coconut milk (canned)
  • 2 tablespoons cashew cream (see recipe here)

INSTRUCTIONS

  • In a Dutch oven, (or a small-medium sized pan) heat butter over medium-high.
  • Add onions, garlic and sauté.
  • Stir in the flour and seasonings.
  • Pour in the vegetable broth and stir.
  • Add the spinach.
  • Stir in the coconut milk and cashew cream.
  • Add more salt if needed.
  • Let it simmer on medium-low heat for about 10-15 minutes or until the spinach is wilted.
NOTES:
If you prefer not to have the coconut milk, you can add more cashew cream instead.
Sauté the onion and garlic.
Add the flour and seasoning.
Pour in the vegetable broth.
Add in the spinach, coconut milk and cashew cream.
Cover and simmer on medium-low heat until spinach is wilted.

Enjoy!

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Vegan Creamy Dill Pickle Dressing

This dressing is perfect to add to salads, tacos, quesadillas, potatoes, and many other dishes.

INGREDIENTS

  • 2 cups raw cashews
  • 2 1/4 cups water
  • 2 dill pickle spears (chopped)
  • 1 tablespoon lemon juice
  • 2 cloves garlic
  • 1/2 teaspoon dried dill (or fresh)
  • Salt and pepper to taste

INSTRUCTIONS

  • Add cashews, water, dill pickle spears, lemon juice and garlic to a high speed blender and blend until smooth.
  • Transfer to a medium size bowl.
  • Add salt and pepper to taste.
  • Add dried dill and combine well.

I poured some of this dressing on some potato wedges I made.

Enjoy!

 

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