9.06.2016

NO CREAM OF BROCCOLI SOUP | VEGAN

It's not cold out yet, but we'll soon be getting our soup on once Fall arrives! Here's a great Cream of Broccoli Soup WITHOUT the Dairy.



In a large soup pot:

Saute one white or yellow onion in a little water or coconut oil, until soft.

Add in 3-5 slices garlic cloves - depends on your taste. Saute a few minutes. Watch for burning.

Add 2 heads fresh broccoli - chopped. Saute for a few minutes as you mix up the garlic and onions within pot.

Add enough water to fill up to top of the veggie OR use less if you want a very thick soup.

Add 4 tablespoons veggie broth powder.

Bring it all to a light simmer - don't boil it to death!

Then transfer the veggies and liquid to a high speed blender. Blend until super smooth. Pour the soup back into pot (careful, it's hot!).

Final 2 ingredients, and they are optional to mix in before you bring back to a simmer:

1/4 - 1/2 cup coconut cream (that is just the super thick creamy part at the top of a can of coconut milk - don't use the runny water part)

2 tablespoons corn starch OR flour

Whisk that all up as you heat up.

Serve once cooled down with your favor herbs on top - I added salt, pepper, red pepper flakes and sage. Enjoy!


8.25.2016

EASY KELP NOODLES

Kelp Noodles don't carry that much nutrition in terms of calories and fiber, but they do have a percentage of calcium, iron, and vitamin K. They are a super easy way to eat pasta on a hot day when you don't want to boil water, or peel zucchinis. A little high in salt so you may find that you don't need to add that much per your taste.



recipe below...



First prepare the noodles (not in video)
Just rinse them in some warm water, drain the water, and then pat dry. You can even soak them in the water while you make the sauce. Cut them up a little so you can manage them.

Then for the sauce:
Add the following to a high speed blender:
1 cup cherry tomatoes
2 tbs soaked cashews (soaked 4 hours, overnight, or while you are at work)
Spice Blend: 1 tsp garlic powder, 1 tsp onion powder, 1 tbs tomato powder, 1/2 tsp smoked (or sweet) paprika, 1/4 truffle salt (or regular salt), 1 tsp basil and/or Italian spices.
2 tbs nutritional yeast

Blend until smooth.
Add sauce to drained kelp noodles. Really work the sauce in with your hands - this is KEY to soften the noodles and make them edible. They will absorb all the goodness.  Let sit a few minutes until ready to serve.

Top with fresh basil and nut Parmesan.
Nut Parmesan recipe:
https://www.youtube.com/watch?v=ewhj5GZ2ESU



Enjoy!

8.22.2016

MOVIES - VEGANIZED

How does one "veganize" a movie quote? See below! Please comment with your own veganized quotes! Let's keep it going, I KNOW there are more out there... who's hungry?


GRILLOW



THERE WILL BE FOOD



FORREST GULP


FRIEDWAYS



PULP ADDICTION



THE FOODFATHER




SILENCE OF THE YAMS




MEAN VEGANS





ROMY AND MICHELE'S HIGH SCHOOL BUFFET




NUTTY PROFESSOR



ANNIE CATERING HALL




THE CAGE FREE BIRD




PULP ADDICTION: SECOND HELPING




NOTTING GRILL




PULP FICTION: THIRD HELPING



EAT EAT EAT


MANGIA!

8.16.2016

You are enough!

Nut 'Parmesan' Topping | VEGAN

Don't worry, you can have a tasty vegan/dairy free Parmesan AND make it yourself! 
With this one, we get some B12, omega 3's, and selenium too. Enjoy!



recipe below...



In a food processor add the following:
(you can change up the ratios depending on what you have)
3/4 cup pine nuts
1/2 cup Brazil nuts
1 cup walnuts

Add spices:
2 tsp onion powder
1 tsp garlic powder
1/2 tsp truffle salt (reg sea salt is fine but truffle add a bomb flavor here)
1 tbs dried basil
1/2 tsp dried thyme

Then add 1/2 cup Nutritional Yeast for your "cheesy" flavor.

Blend in the processor until it's a crumbly Parmesan-like consistency. Taste test to adjust spices according to your own buds! This will last a few months in fridge - you'll know when it's bad but I doubt it will last until then.

Enjoy on pretty much anything!


8.09.2016

VEGGIE BURGERS | DEHYDRATOR STYLE | VEGAN

Another dehydrator recipe! These take a while to "cook" but if you are super busy the prep is easy, and then you can go about your business... even if it's sleeping!



recipe below..



In a food processor shred the following:
2 zucchini
4 carrots
2 shallots

Set aside in large bowl.

In a Vitamix, blend the following to make the batter:
1 cup cherry tomatoes
1 tomato
A couple cured black olives
handful of sun dried tomatoes
1/4 cup flax seeds
3 tbs chia seeds
1 tbs nutritional yeast
1/4 cup almond meal flour
Spices to taste: paprika, tomato powder, garlic powder, basil, black pepper, salt

Blend the batter until smooth. Then mix it into the shredded vegetables.

Form mixture into patties and flatten/place on dehydrator sheets. This recipe will yield about 2 sheets... about 12 burgers.

Place trays in dehydrator. I "cooked" these at 125F - you can do less for raw food! (110F)

After about 4-5 hours, flip the burgers. If you can't flip them easily - they need more time!

"Cook" for another 4-5 hours until they are crispy on the outside and chewy on the inside. You can reheat in oven or dehydrator when eating these all week. Cold is tasty too on salad.

Enjoy with your favorite sauces and toppings. The cheese here is CHAO cheese.

CAULIFLOWER CRACKERS | VEGAN

Ok, fair warning - dehydrator recipes take forever. Prep is pretty brainless, but you won't have food for hours. This is a prep and forget about it situation, and if you are a raw foodist, you can just cook at a lower temp to not lose any nutrients.




recipe below...



Chop 1 head of cauliflower and add to Vitamix.
Blend it down until smooth to make room.

Back to blender add:
1 fresh scallion
A few sun dried tomatoes
1 small sweet red pepper
1 handful fresh basil
3 tbs flax seeds (or flax meal)
2 tbs chia seeds
Spice Blend to taste  - garlic powder, paprika, tomato powder, salt, pepper, basil, red pepper flakes

Blend all together until you get a thick paste.
Spread THINLY on dehydrator sheet. THIN for crackers. THICK for flexy wraps/tortillas.

Score the batter for crackers. They will magically dehydrate apart into little squares so you don't have to worry about cutting them later.

Place in dehydrator and "cook" at 125 deg F (110 for raw food results) for about 12-16 hours  - flipping in between. Honestly this takes patience. If you live in a humid climate that will extend the dehydrating time. Just check it every so often as you go about your business, or leave it in over night/ while you are at work - etc.

Enjoy with your favorite dips and toppings.