To roast the garlic bulb, preheat the oven to 425°F. Cut the top of the bulb and drizzle 1 teaspoon of oil over it. Wrap it in foil and bake for 35 minutes. Remove from the oven and let it cool. Squeeze garlic out and set aside.
Add the remaining oil to a Dutch oven or medium size pot and heat over medium-high.
Add the orzo and cook for about 4 minutes or until lightly brown.
Add vegetable broth, bring to a boil and simmer for 12-14 minutes.
Pour the coconut milk, roasted garlic, salt, nutritional yeast, garlic powder, white pepper and combine.
Add cheese and spinach and combine. Cook until the spinach is wilted.
This bread is a staple in our house. Ever since the pandemic started, I decided to make my own bread. And because we’ve loved it so much, I make it a few times a month. I alternate between my Sourdough Artisan Bread (https://wp.me/pcOthW-87) and this recipe. I’ve also used whole wheat flour, or a mix of both white and whole wheat. Either way, it is just as delicious.
It makes me feel so good to be able to make my own bread. It sort of makes me feel empowered. And I know I can just buy bread from the grocery store and not have to wait and go through the process, but let me tell you, the look on my kids’ faces when the house smells like a bakery, it’s just the best!
INGREDIENTS
1/4 cup and 1 teaspoon honey
1 package dry active yeast
1 1/4 cup warm water (divided)
1 teaspoon salt
1 tablespoon melted vegan butter
1/4 teaspoon flax meal
3 1/2 cups organic all-purpose flour
INSTRUCTIONS
Add the yeast, 1/4 cup water and 1/2 teaspoon of honey to a small bowl and combine. Let it sit for about 3 minutes or until it is bubbly.
Add the remaining ingredients to the bowl of a stand mixer (Kitchen Aid).
Pour the yeast and mix on low (with the dough attachment) until the flour is combined.
Knead for 5 minutes (speed #2).
In the meantime, warm the oven for 5 minutes and turn it off.
Transfer the dough with a spatula to a lightly oil large size bowl and cover with plastic wrap.
Let it rise in the oven (while it is off) for an hour.
Transfer the dough to a floured surface and shape it by rolling the dough and tucking the ends.
Place the dough in an oiled bread pan. Cover with a towel and let it rise for another 30-40 minutes on the counter.
Preheat the oven to 375° F.
Bake for 30 minutes.
Transfer to a rack and let it cool for about 25 minutes.
Active yeastAllow the dough to rise in a warm place.After one hour, it doubled in size.Transfer to a flour surfaced and shape it.Cover with a towel and let it rise for another 30-40 minutes.Bake for 30 minutes.Transfer to a cooling rack.
Ready to make a delicious fresh sandwich!
*Flaxseed is such a nutritional powerhouse. It is one of the very few plant sources of omega-3 fatty acids and has a tremendous amount of antioxidants. It is also very high in fiber. To be able to get those benefits, it is important to know that flaxseed needs to be ground. If it is eaten whole, the benefits will be passed through the body undigested.*
I made this pizza for my son and it was a hit. I used my GF Sourdough Discard. If you want to know more about it, here is the link to the post I wrote https://wp.me/pcOthW-fU.
*The amounts for the ingredients will depend on the amount of discard you use.
INSTRUCTIONS
Preheat the oven to 400° F.
Preheat your cast iron skillet to medium-high on the stove.
Lightly oil the skillet.
Stir the discard while in the jar and spread throughout the skillet.
Add oil, and sprinkle salt and dried basil.
Transfer to the oven and bake for about 5-7 minutes.
Take the skillet out of the oven and add sauce and cheese to the crust (add more toppings if you prefer).
Transfer to the oven and bake for another 10 minutes or until the cheese is melted.
Take out and transfer to a cooling rack. Let it cool for 3-5 minutes and serve.
Always leave some amount of starter in the jar as the master starter, so you are able to continue to use it for the years to come.
Spread the discard on the cast iron skilletAdd sauce and cheese, and any other toppings of your choice.Place in the oven and bake for about 10 minutes or until the cheese is melted
In the bowl of your stand mixer, add all the ingredients (except onion, pepper, and chives) and combine on low (speed 1) for one minute.
Knead (on speed 2) for 3-4 minutes. Scrape the edges with a spatula and combine.
Shape the dough and add to a medium size bowl, cover with plastic wrap and let it ferment for an hour.
Transfer the dough to a sheet of aluminum paper and cover.
Pour 1 cup of water into the Instant Pot and arrange the steamer basket on the bottom.
Place the seitan in and put the lid on.
Steam for 30 minutes.
Remove the seitan from the Instant Pot and transfer to a cutting board.
Cut the seitan in thin pieces.
In a large skillet, add oil, chopped seitan, chopped onion and bell pepper and sauté.
Optional- Add 4 tablespoons of soy sauce and other seasonings of your liking.
Add the chives.
Serve with rice.
Note: You do NOT need to have a sourdough starter for this recipe, just use all purpose flour or any flour you prefer. I just love to use my sourdough starter for as many recipes as I can, to get its benefits.
What is Seitan?
Seitan is made out of the protein found in wheat, called gluten.
Transfer to a medium bowl and cover with plastic wrap. Let it ferment or rest for 1 hour.Cover in aluminum paper
NOTES:
After making and eating this tasty seitan, I told my husband that I won’t be buying canned veggie meat any time soon, because it is very easy to make and I can add herbs and flavors as I please.
In this recipe, I added Italian seasoning but by all means you can add other herbs, fresh or dried, other seasonings. I also added soy sauce when I sautéd the seitan with the veggies but you do not need to do so, you can add other sauces, or none at all.
By making your own seitan, your possibilities are endless, you can make so many meals with this basic recipe.
Also, if you don’t have a sourdough starter, do not fret. You do not have to add it, you can just add regular all purpose flour and it will be just fine. If you would like to make your sourdough starter, here is the link to my post https://wp.me/pcOthW-a.
I use my stand mixer (Kitchen Aid) to make the dough, but if you don’t have one you can either use a food processor with the dough blade or combine and knead the dough by hand for about 5-7 minutes.
I also used my Instant Pot to steam the seitan, but if you don’t have one, you can steam it on your stove.
Flaxseed is such a nutritional powerhouse. It is one of the very few plan sources of omega-3 fatty acids and has a tremendous amount of antioxidants. It is also very high in fiber. To be able to get those benefits, it is important to know that flaxseed needs to be ground. If it is eaten whole, the benefits will be passed through the body undigested.
This is a very simple and easy recipe. You don’t need a stand mixer, all you need is a medium size bowl and a spatula, or even a spoon. These soft cookies are addictive, I tell you that. Be aware!
Because they are so simple to make, I find myself making them all the time. Also, because the ingredients are nutritious, I don’t feel guilty when my kids ask for seconds. They are also great for an on the go snack.
INGREDIENTS
1/2 cup coconut flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 cup coconut oil (melted)
1/3 cup honey
2 large eggs
1/4 teaspoon vanilla extract
1/2 cup mini chocolate chips
INSTRUCTIONS
Preheat your oven to 350° F.
In a small bowl, add coconut oil, honey, eggs and vanilla extract, and mix well.
In a separate medium bowl, whisk together coconut flour, baking soda and salt.
Pour the wet ingredients into the dry ingredients and combine.
Add chocolate chips and combine.
Scoop the dough and place on the baking sheet.
Bake for 17- 20 minutes or until golden.
Remove from the oven and allow to cool on the pan for aprox. 5 minutes.
Transfer to a baking rack to cool for another 7-10 minutes.
DoughYou can omit the chocolate chips if you prefer or can add shredded coconut instead.Scoop the dough and place on parchment paperPress down the cookies15 cookies
I’ve got a picky eater at home, and he even loves this burger and asks for seconds.
This burger has the protein and fiber of the beans, it is gluten free, and it has vitamin B12 from the nutritional yeast flakes, among many other nutrients.
INGREDIENTS
1 (15oz.) can of red kidney beans (drained)
2-3 fresh oregano leaves
1/2 teaspoon salt
1 teaspoon nutritional yeast
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
pinch of cumin
1/8 teaspoon of basil
1 egg
4 tablespoons of brown rice flour (or any flour you prefer)
1/4 cup shredded cheese (I prefer vegan mozzarella)
Avocado oil for frying
INSTRUCTIONS
Add the drained beans and oregano leaves to a food processor.
Process for about 30 seconds.
Transfer the pureed beans to a medium bowl.
Add the rest of the ingredients and mix well.
If using a cast iron skillet, preheat to medium-high.
Form the burgers and fry.
If you don’t have a food processor, you can simply mash the drained beans with a fork.
Sauerkraut is essentially fermented cabbage. It has many benefits including fiber, natural probiotics, vitamins C and K2, calcium, magnesium, iron, potassium and many other nutrients.
It is fairly easy to make and very inexpensive. Some people let it ferment for a week or two or even three. And others (like myself), let it ferment five days. It is up to you how long you want it to ferment and how strong you want the flavor to be. You can test the flavor everyday until you think is the sourness level you prefer. I like to eat my sauerkraut (mostly daily) mixed with salad, as a side dish. I also eat it cold to preserve the natural bacteria.
2 small heads of organic cabbage (or one big head)
1 tablespoon of sea salt
INSTRUCTIONS
Take out the outer leaves and set aside.
Cut the cabbage in small pieces.
Shred in the food processor.
Place the shredded cabbage in the large bowl and add the salt.
Massage the cabbage (for a few minutes) to incorporate the salt and the cabbage will start to “sweat” and become juicy.
Transfer the cabbage into the mason jar and press it down.
Fold the leaves that you had set aside before and place on top of the cabbage.
Put the small rock inside a sealed plastic bag and place on top of the cabbage leaves. This will create pressure and will keep the cabbage down the brine “juice” preventing it from molding.
Place the lid on the jar but loosely (turn it once) to let the gas release.
Place the jar on the small glass bowl, this will ensure that any liquid (brine) that is released from the jar will not get all over your counter.
Leave the jar (and bowl) out on your counter to ferment. The more days you leave it to ferment, the more sour it will get. You can let it ferment from 1-3 weeks. It will depend on how sour you want it to be.
You can taste the leaves on the top every few days to decide on the level of sourness you prefer. Once you decide it is ready, stop the fermentation process by removing the rock and leaves, put the lid on the jar and store in the fridge.
Leave it out on your counter to ferment for 1-3 weeks.
