Beefless Zucchini Boats

Oh these zucchini boats are so tasty!  Especially because of the vegan ricotta in the bottom layer, a creaminess you were not expecting! But let’s get into the details below.

INGREDIENTS

  • 2 1/2 cups beefless ground meat (I used Gardein)
  • 3 tablespoons olive oil for cooking the meat (and more for drizzling the zucchini halves)
  • 1 cup water
  • 2 tablespoons nutritional yeast https://amzn.to/37UofJM
  • Salt to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon turmeric
  • 2 tablespoons sofrito (see recipe here https://wp.me/scOthW-sofrito)
  • 1 chopped carrot
  • 1/4 chopped red onion
  • 2 medium size zucchini
  • 1/2 cup vegan ricotta (see recipe here https://wp.me/pcOthW-6B)
  • Parsley for garnish

INSTRUCTIONS

  • Preheat oven to 350° F.
  • Place parchment paper in a 9×13 baking dish.
  • Cut the zucchinis in half and scoop out the middle.
  • Place the zucchinis cut side up in the baking dish, drizzle with oil and sprinkle salt.
  • Bake for 15 minutes.
  • In a medium size skillet heat olive oil over medium-high.
  • Add beefless ground, water, sofrito, turmeric, garlic and onion powder, nutritional yeast, carrot, red onion, and salt to taste. Stir and cook with lid on for 10-12 minutes.
  • Add vegan ricotta to the zucchinis.
  • Spoon the beefless meat on top of the ricotta.
  • Bake for 20 minutes.
  • Add chopped parsley (optional).

Scoop out the middle parts
Drizzle oil, sprinkle salt and bake for 15 minutes
Add spices and sofrito

Spread the vegan ricotta

Garnish with parsley

Enjoy!

 

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Easy Granola

This is a quick way to make a snack, cold breakfast or add it to your dessert. Granola is very versatile.  Most kids love it.  It is healthy, crunchy, it has fiber and protein.  The raisins have iron.  The Ceylon cinnamon has great health benefits (see below). It is just a great component to have ready in your kitchen at all times.

INGREDIENTS

  • 2 cups old fashioned oats
  • 1/4 cup honey
  • 1/4 cup coconut oil (melted)
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon Ceylon cinnamon *
  • 1/4 cup raisins
  • 1/4 cup chocolate chunks (optional)

INSTRUCTIONS

  • Preheat the oven to 350° F.
  • In a medium bowl add oats, honey, oil, salt, vanilla, and cinnamon.  Combine well.
  • Place the mixture on parchment paper and baking sheet.  Spread throughout to make an even layer.
  • Bake for 10 minutes, stir the granola and place back in the oven for another 8-10 minutes.
  • Take out of the oven and let it cool for about 15 minutes.
  • Place the granola in a medium bowl, add the raisins and chocolate chunks and combine.
  • Serve as snack, as cold cereal, over ice cream, yogurt, with fresh fruit, etc.

Why Ceylon Cinnamon?

Ceylon cinnamon contains anti-inflammatory, antioxidant, and antimicrobial effects. These properties mean Ceylon cinnamon supports your immune health. Ceylon cinnamon was part of a study that showed it enhanced antioxidant enzyme activity. https://www.medicalnewstoday.com/articles/318386

Enjoy!

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How to Make Arepas (with a twist)

Arepas are made with corn flour, and usually stuffed with cheese, and several other fillings.  I learned how to make arepas from a dear Colombian friend that also lived in Venezuela for several years.  That is why my recipe has a twist, because it is not quite traditional, but oh so tasty!

I have an arepa maker that cooks the arepas, but you can also cook them in a pan or griddle.  This recipe makes about eleven arepas.

INGREDIENTS

INSTRUCTIONS

  • Add all the ingredients to a large bowl and combine well with your hands, until the mixture is smooth (see picture below).
  • Form balls and place them on the arepa maker (or flatten them and place them in an oiled pan).
  • If cooking them in the arepa maker, set the timer to 15 minutes or until golden.

FILLINGS

  • Butter
  • Shredded mozzarella cheese
  • Scrambled eggs
  • Creamy Avocado –  Combine all ingredients
    • 3 avocados (mashed)
    • 1/3 cup mayo
    • 2 tablespoons red onion (finely chopped)
    • 1/3 cup tomatoes (chopped)
    • Salt to taste
  • Veggie Meat/Seitan https://wp.me/pcOthW-eL
Add all the ingredients to a large bowl
Combine well until the mixture is smooth. If needed, add more water.

Form balls and place them in the arepa maker https://amzn.to/3f53YWd

Creamy Avocado Filling
Vegan Mozzarella from Aldi
This recipe makes about 11 (lovely) arepas
This was my toddler’s arepa; with butter, cheese and “eggies”.
This was my arepa; with butter, veggie meat (seitan), avocado, and vegan mozzarella cheese.

I have to tell you, once you try arepas, you are going to eat them forever.  You cannot live without eating arepas at least once a month.  It is just one of those meals that are so full of flavor, with so many options for fillings, and a crowd pleaser.

Here is the link to get a similar arepa maker (mine is very old);  https://amzn.to/3f53YWd.

Enjoy!

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Mother’s Day Brunch Guide

We all know how special the mothers in our lives are, so we need to do something nice for them.  I suggest we surprise them with a nice brunch made by you.  My favorite kinds of gifts to receive are the ones the person has made.  What matters the most to me is the thought and effort put into it.

In this guide, I will provide you with a list of recipes that you can choose from depending on what you think the mother in your life would like.  Don’t forget to add some flowers (from your garden or store bought) and if you can print out a menu for her, it will be a nice little detail that she won’t forget.

Easy Frittata https://wp.me/pcOthW-rq

French Toast with Blueberry Reduction https://wp.me/pcOthW-nC

Chocolate Chunks Sourdough Pancakes https://wp.me/pcOthW-6V

Easy Healthy Blueberry Jam https://wp.me/pcOthW-ea

Lemon Coconut Blueberry Muffins https://wp.me/pcOthW-sg

Chickpea Fritters https://wp.me/pcOthW-gS

The Easiest Homemade Bread https://wp.me/pcOthW-pX

Avocado Toast https://wp.me/pcOthW-5d

Dill Chickpea Salad  https://wp.me/pcOthW-dP

Vegan Creamy Garlic & Spinach Orzo https://wp.me/pcOthW-ep

Pesto https://wp.me/pcOthW-b5

Cilantro Aioli https://wp.me/pcOthW-6b

Vegan Banana Ice Cream https://wp.me/pcOthW-30

GF Coconut Chocolate Chip Cookies https://wp.me/pcOthW-bl

Strawberry Lemonade https://wp.me/pcOthW-9

You can make a frittata with fresh baked bread and blueberry jam. Another option could be; frittata, a slice of bread with pesto, fresh strawberry lemonade and coconut cookies.  It does not have to be fancy, believe me when I tell you that anything you make she will appreciate and love.  Choose a few options that you think she will enjoy, get the ingredients and be a chef for a day! (wink wink)

I hope you and the people around you enjoy this special day.  We all have so much to be thankful for.  If you have lost your mother, my heart goes out to you.  I am sure you cherish many memories with her.  I am sending you a big virtual hug.

Honor her for all that her hands have done, and let her works bring her praise at the city gate”. Proverbs 31:31

“Her children rise up and called her blessed; her husband also, and he praises her: Many women have done excellently, but you surpass them all.”  Proverbs 31:28-29

Happy Mother’s Day, Y Buen Provecho!

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Vegetable Fried Rice with Seitan Steak Strips

INGREDIENTS

  • 2 cups white rice (cooked)
  • 1 cup frozen mixed veggies
  • 1 cup frozen cauliflower
  • 1 cup frozen edamame
  • 3 tablespoons Tamari or Soy sauce (or more to taste)
  • 1 1/2 veggie meat/seitan
  • 2 tablespoons avocado oil for sautéing

INSTRUCTIONS

  • Add the oil to a wok or medium/large skillet and heat to medium-high.
  • Add the vegetables and meat and sauté until the meat is golden.
  • Add the Tamari/Soy sauce and stir.
  • Add the rice and combine.
  • Serve.

I wanted to create this recipe because it is a great way to use up frozen veggies and meat.  Cooking white rice is easy and adding frozen veggies and soy sauce makes it a flavorful meal that can be done in less than a half hour.  Perfect for when you are in a hurry and need a meal done quickly.  The added veggie meat is optional.  I cook a badge of seitan, cut it in stripes and freeze it so I have it ready for recipes like this.

If you are a vegetarian, another great addition to this dish is scrambled eggs.

Enjoy!

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Penne with Sausage Cream Sauce

INGREDIENTS

  • 2 cups Penne (or any pasta you prefer)
  • 1 tablespoon olive oil
  • 4-5 small garlic cloves (finely chopped)
  • 1/2 cup onion (chopped)
  • 3 Beyond Sausages (chopped)
  • 1/4 cup white wine
  • 1 1/4 cup unsweetened coconut milk
  • 1/4 cup petite frozen peas
  • 1 cup fresh spinach
  • 1/8 teaspoon turmeric
  • Salt to taste
  • Pepper to taste
  • Shredded cheese (optional)
  • Parsley to garnish (chopped)

INSTRUCTIONS

  • Cook the pasta according to the instructions on the package. Set aside.
  • To a large skillet, add oil, sausage, garlic and onion and sauté on medium-high heat.
  • Add the sausages and sauté for about 3-5 minutes.
  • Add the white wine and cook until the wine is almost evaporated, stir constantly.
  • Pour the coconut milk and stir to combine.
  • Stir in the turmeric.
  • Add the spinach and peas.
  • Add salt and pepper.
  • Serve and garnish with parsley and cheese.

Enjoy!

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Lemon Coconut Blueberry Muffins (Vegan)

Muffins

INGREDIENTS

  • 1 cup all-purpose flour
  • 1 cup coconut flour
  • 1 1/4 teaspoon baking powder
  • 1/4 salt
  • 1/2 cup avocado oil
  • 1 cup granulated sugar (I prefer light brown sugar or coconut sugar)
  • 3 tablespoons Bob’s Red Mill Egg Replacer mixed with 1/4 cup and 2 tablespoons water
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 1 tablespoon shredded coconut
  • 1/2 cup fresh blueberries

INSTRUCTIONS

  • Preheat the oven to 350º F.
  • Line a 12-cup muffin tin with muffin liners and set aside. If you don’t have liners, apply a thin layer of oil to the muffin tin.
  • In a small bowl, whisk together all-purpose flour, coconut flour, salt, and baking powder.  Set aside.
  • In a medium sized bowl, whisk together sugar and oil.  Add egg replacer mix and mix until combined.  Add zest, and coconut flakes.  Add lemon extract and vanilla extract and combine.
  • Using a rubber spatula, fold dry ingredients into the wet ingredients, until just combined.  Add blueberries and mix until just combined. The batter will be thick.
  • Portion muffins using a cookie scoop onto the prepared muffin baking pan.
  • Bake for 18-20 minutes or until the muffins are golden brown and gently spring back.
  • Allow to cool for at least 5-7 minutes before removing from the muffin tins.
  • Transfer the muffins to a dish and sprinkle lemon zest over.  Pour lemon glaze over.

Lemon Glaze

INGREDIENTS

  • The juice of one lemon
  • 1 1/2 cups powdered sugar
  • 1 teaspoon lemon zest

INSTRUCTIONS

  • Whisk together the lemon juice, the powdered sugar and the lemon zest until you get a glaze consistency.  Add more powdered sugar or lemon juice if needed.
3 tablespoons of Bob’s Red Mill Replacer
Egg Replacer Mixture (with 1/4 cup and 2 tablespoons of water)
Pour in the egg replacer mixture into the wet ingredients
Add the lemon zest and coconut flakes
Fold in the dry ingredients with the wet ingredients

*This recipe was adapted from a recipe provided by the Institute of Culinary Education and Chef Tracy Wilk.  The original recipe included almond flour, I substituted it for coconut flour to make it more allergy friendly.  I also added the shredded coconuts and lemon zest.  You must serve these muffins with the glaze, it makes them decadent and delightful.

Enjoy!

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Easy Frittata

This frittata is a perfect choice for meal prep, it holds great as a leftover.  Also, it would be a great addition if you are looking to make a Sunday brunch and want to impress your guests.

INGREDIENTS

  • 6 large eggs
  • 1 tablespoon butter
  • 2 tablespoons milk ( I prefer unsweetened coconut milk)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1 tablespoon fresh parsley (chopped)
  • 2 green onions (chopped)
  • 1 cup tater tots
  • 1/3 cup shredded cheese

INSTRUCTIONS

  • Preheat the oven to 425º F.
  • Apply a thin layer of oil to an 8″ cast iron skillet and heat on low (stovetop) while preparing the egg mixture.
  • Add eggs, butter, milk, salt and pepper to a medium size bowl and whisk.
  • Add tater tots, cheese, parsley and green onions to the mixture and combine well.
  • Pour the mixture into the cast iron skillet and place it in the oven.
  • Bake for about 20-25 minutes or until cooked through and golden.
  • Remove from the oven and serve.

*Every oven is different so the baking time will slightly vary.

Enjoy!

 

 

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French Toast with Blueberry Reduction

French Toast

INGREDIENTS

  • 4 slices of bread
  • 2 eggs
  • 1/3 cup of unsweetened coconut milk (or any milk you prefer)
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 1/2 teaspoon cinnamon
  • 2 tablespoons honey
  • 2 tablespoons butter
  • Chopped fresh banana (optional topping)

INSTRUCTIONS

  • Preheat the oven to 375° F.
  • Chop the slices of bread into small cubes.
  • To a medium size bowl; add eggs, milk, vanilla, salt, cinnamon, and whisk together.
  • Add in the bread cubes and combine well.
  • Heat a cast iron skillet on medium-low and add butter.  Once the butter is melted, stir in the honey.
  • Pour the bread mixture in the skillet.
  • Transfer the skillet to the oven and bake for about 18-20 minutes or until golden.
  • Serve the toast and pour the blueberry reduction over it and add any other toppings of your liking.  Add more maple syrup, if needed.

Blueberry Reduction

INGREDIENTS

  • 1 cup blueberries (frozen or fresh)
  • 1 tablespoon butter
  • 2 tablespoons maple syrup

INSTRUCTIONS

  • Add all the ingredients to a small pot and bring to a simmer on medium heat.
  • Cook for about 10-12 minutes.
  • Serve over the French toast.

Vegan butter and honey
My Cast Iron skillet https://amzn.to/3wh883y
Starting to make the blueberry reduction

The bottom of the toast. The butter and honey caramelized. Delightful!

Enjoy!

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Chickpea Fritters

INGREDIENTS

  • 1 3/4 cups chickpeas (drained)
  • 1/2 teaspoon salt
  • 1/4 teaspoon dill weed
  • 1/8 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/8 teaspoon ground ginger
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon baking soda
  • 1 egg
  • 3 tablespoons gluten free flour  (or any flour you prefer)
  • Avocado oil for frying
  • Cilantro Aioli (see recipe here)

INSTRUCTIONS

  • Add the chickpeas and seasonings to a food processor.  Process until mixture is like a paste.
  •  Add the egg, baking soda and flour, and blend well.
  • Transfer the mixture to a bowl.
  • Add oil to a frying pan and heat over medium-high. (I use a Dutch cast iron)
  • Scoop the mixture and fry the balls a few a time, until golden.
  • Serve with Cilantro Aioli.

*I used a small scoop.

*This recipe makes approximately 18- 20 fritters.

This is a small scoop.

Recipe for the Cilantro Aioli https://wp.me/pcOthW-6b

Enjoy!

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