Vegan Shrimp Tacos

These unbelievably realistic vegan treasures are from a company called "Sophie's Kitchen" out of Taiwan. They are made with Konjac Powder. It is a root of a native Japanese plant. They also grow in Korea, Indonesia, and China. It is also known as "elephant yams". Much of the time it is used in place of gelatin, an animal based product unsuitable for vegans, vegetarians and health conscious people. It also has zero calories and is very high in fiber. 

Now if you eat seafood regularly, you are not going to eat this and saw "wow, this tastes just like shrimp" but if you are allergic to seafood or against factory farm raised shrimping, you will be thrilled at the possibilities this product has to offer. 

I love mexican tortillas so I was very happy to find out Ezekial makes sprouted corn tortillas in the freezed section of most local health food stores. Being frozen, I can have them on hand whenever I am craving mexican food. Braise cabbage, portabellos and onions with some Earth Balance, Maldon Sea Salt and whole cumin seeds for authentic mexican flavors. 

 

Seaweed Salad with Sweet Miso

Soak arame, hijiki and wakame dried seaweeds in water for time directed on package. I add carrots, shaved raw beets, and avacado.

The dressing is sweet miso paste, raw tahini and hemp oil. The only problem is...I never want to see FD&C Blue #4 seaweed salad again after having this delicious, nutritious salad! 

Risotto Stuffed Cubanelles and Hot Peppers

I like Risotto but not when made with heavy creams and butters. It really tastes good to substitute a much healthier alternative like cashew cream and Earth Balance. Please remember that Earth Balance is available soy free and unlike Smart Balance, it does not have hydrogenated anything. Read the label on everything you eat. You should be able to understand every word on there. If not, research it. MSG is being added as all kinds of things these days. These are excito-toxins that make your brain not want to eat natural foods.  "Let thy food be thy medicine."-Hippocrates

Curry Quinoa Timbale over Baby Arugula Salad

 Quinoa is not only delicious but one of the best sources of tons of vitamins and minerals! Its light, fluffy flavor has always been one of my favorites. Plus, it's full of amino acids, actually all 9 of the necessary ones. It also has as much protein pound for pound against meat. That should satisfy most of your protein cravings and help you with lysine if you work out and are worried that a vegan diet might not contain enough protein.

If this is not enough to convince you to LOVE quinoa, I have a few more phenomenal facts about this Superfood...

It's full of antioxidants helping your body rid itself of free radicals, wheat and gluten-free, Magnesium rich which helps control hypertension, fiber-rich so it helps clean your colon,  lowers triglycerides,  helps regulate bile helping prevent gall stones, and if that is not enough, it  aids in WEIGHT LOSS!!!!

Chick-in and Pea Shoot Spring Rolls w. Thai RAW Dipping sauce

Fresh Springs Rolls get a twist in this take-off on Thai!



Spring Roll Wrapper, soaked in warm spring water 3 sec.

2 Gardein Scallopini pieces rubbed with Toasted Sesame oil and then grilled on med-hi heat with a cast-iron grilling pan. It gives them a char-flavor and black stripes like you made it outside on the grill...
4 baby bellas diced and grilled

Fresh, raw Pea Shoots
fresh, raw basil,
fresh, raw avacado
fresh mint leaves
freash garlic cives
fresh cilantro


Sauce is made of 1/2 c Raw Almond butter and 1/4 c raw cashew butter, 2 tbsp olive oil, 1 stalk of lemongrass minced, 4 minced garlic pieces, 1/2" fresh minced ginger, juice of one lime, 2 tbsp. nana shoyu, cayenes, mined, 1 lime leaf, minced, cilantro and thai basil.

Gardein Chicken Fried Chicken with Easy Drop Biscuits

Vegan Gardein Chic-un available at Winn_dixie's locations near you!

Vegan Bechamel poured over top Gardein's Mandarin Chick-un without the added sauce packet.

The Chick-un pieces are lightly breaded and then sauteed until crispy, add sliced portobellos and cook til tender.

Drop biscuits are wheat flour, baking soda, salt, oil, almond milk and Vegannaise spread. I drop these into my 9" cast iron skillet and cook for 8 minutes. Then add chick-un and mushrooms and top with vegan bechamel sauce and serve!

Vegan Bechamel
6 tbsp Earth Balnce melted
add wheat flour and whisk until a smooth paste forms, add almond milk or coconut kefir etc. and whisk until desired bechamel consistency. Salt, white pepper and nutmeg finish it off, then some turmeric because it's really good for you and has zero flavor.

Addictive but healthier alternative!

WALNUT and Onion Frittata w. Sherry Vinegar

Chickpea Tempeh with Asian Slaw and Chipolte Sweet Potato Mash

Vietnamese Pho Soup

This delicious Vietnamese soup is a little work but well worth it.
Broth
12 c water
1 onion, chopped
1 green onion, chopped
1 carrot, chopped
1 sunchoke, chopped
5 whole shallots
8- 2x2" slices of ginger
2 c sliced mushrooms
2 tbsp jaggery
2 tbsp soy sauce
1 teaspoon salt


Place whole shallots on a grill and char, add to the above ingredients. Bring to a boil, then simmer 45 minutes.

Add
1/4 c. pan fried sliced shallots
1 pound sea tangle noodles or rice noodles, soften by placing in hot water until soft then add only noodles to the broth
1 c onion pan fried
2 tbsp green onions


Garnishes:
1/2 lb fresh mung bean sprouts
2 jalapenos, chopped and seeded (or not!!)
1 lime cut into wedges
fresh basil
fresh cilantro
fresh mint


It reminds me of Fresh Summer Rolls with its combonation of herbs, clear noodles and bean sprouts. Enjoy!!

Kidney Bean Tempeh BBQ with Raw Slaw and Fresh Garden Lettuces

Tempeh BBQ with Slaw and Salad

Tempeh made of Kidney beans is perfect for BBQ because it reminds me of Pork and Beans without the Pork but filled with B12. I sauteed the tempeh with portabellos and onions then added BBQ.
The slaw id cabbage, brocolli stalks, carrots, red onion, basil, dill and mint all from the garden. The slaw sauce is made from Coconut meat and juice with dill, lemon juice, garlic and sea salt. I added some red kraut because you can never get enough cabbage.

The salad are greens from the garden with grape tomatos and macadamia cheese with 25 yr. old balsamic vinegar dressing.
The bread is sprouted Ezekiel with fresh garlic cloves rubbed on the toasted side.

Cornmeal Crusted Pinto Bean Tempeh w. Black Bean Puree

Housemade Pinto Bean Tempeh with Cornmeal Crust, Black Bean Puree, Smoked Tomato and Chili Saue and Roasted Poblano Relish

My new passion has been making my own tempeh, due in fact that it is impossible to find any not made of soy. This is shocking to me since we have managed to make black bean, pinto bean, garbanzo bean, cranberry bean, black eyed pea and red kidney bean styles.
This paticular recipe is with cranberry and pinto bean tempeh. You boil it in a marinade of tamari, ginger, ancho and chipolte peppers, ginger, garlic and jaggery. If you don't have jaggery run out to an indian store and get some! Its the only sugar that is unprocessed and actually has health benefits.

After you marinate tempeh for 45 minuted, make the sauce from chipolte, ancho, carrots, celery, garlic and onion with a 28 oz. can of Muir fire roasted tomatos. After you cook everything for a bit, put it in the Vita-Mix with some Earth Balance and blend on high. This is a preservative free enchilada style sauce that is great for mexican dishes like huevos rancheros, enchiladas or this paticular meal here.

The black bean puree is 15 oz. of black beans, I used dry ones I soaked for two hours and boiled for 20 minutes. Saute 1/2 Vidalia onion and garlic in Earth Balance or oil and then add back beans and puree in the food processor until desired consistency.

Roast a poblano pepper on a grill or burner, or I used my toaster oven on Broil setting. After it is charred all over the skin must be removed along with seeds and stem. Cut this up nicely adding diced shallots and cilantro with a squueze of lime juice.

Braised a little kale or collards and you are getting some greens while you are at it.

Take the tempeh and dredge in cornmeal and then pan fry until golden.