Guilt-free Chocolate Granola
Granola, Breakfast, Snacks, Gluten-Free
Prep Time: 10 min Cook Time: 7 hr
Delicious, crunchy low-fat granola with no added oils.
8 cups rolled oats
2 TBSP chopped walnuts
dried fruit – cherries
¼- ½ cup cocoa powder
1 tsp cinnamon
1 cup freeze dried strawberries and or mango
3 ripe bananas or 2 cups mango
1 cup pitted dates
1 tsp vanilla
Combine the dry ingredients in a large bowl
Mixed Grain Hot Cereal
Hot Cereals, Breakfast, Gluten-free
Prep Time: 5 min Cook Time: 25 min
Delicious heart warming mixed grain breakfast cereal with berries on top.
1 cup rolled oats
½ cup quinoa
½ cup amaranth
1 tsp cinnamon
½ tsp cardamom
½ tsp ground cloves
½ tsp nutmeg
1 tsp vanilla
4 cups vanilla unsweetened almond milk
4 pitted medjool dates
Berries (frozen or fresh)
Place the dates and the almond milk in a blender and blend until smooth.
Add the milk to saucepan, add the spices and sweetener and heat until almost to a boil.
Add the grains, stir and cover.
Cook on medium-low for 25 minutes.
Top with fresh berries or frozen that have been thawed.
Breakfast, Egg Replacements, Tofu, Gluten-free
Prep Time: 15 min Cook Time: 25 min
Frittata is an Italian dish similar to an omelet. This vegan variation skips the eggs and oil but not the taste. Buon appetito!
2 14oz containers of extra firm tofu
1/2 cup nutritional yeast
4 tsp dijon mustard
2 tsp onion powder
3 tsp garlic powder
½ -1 tsp oregano
1/2 tsp turmeric
Herbamare or salt and pepper to taste
2 cups of chopped vegetables –
I used mushrooms, baby spinach, onions, peppers
Preheat oven to 400F. Grease ligthly a long pyrex or 2 shallow 9-inch pie dishes and set aside.
Miso Soup with Shiitake Mushrooms
Main Courses, Soups, Tofu, Gluten-free
Prep Time: 5 min Cook Time: 10 min
Quick and easy vegan miso soup. We love to add nutritious, antioxidant rich mushrooms. Yum!
5 cups vegetable broth
1/2 cup white mushrooms, diced
1 cup frozen shiitake mushrooms
2 garlic cloves, crushed
1/3 cup carrots, diced
1/4 cup dried wakame, torn 2 inch pieces
1/4 cup firm tofu, cut into small squares
2 TBSP green onions
3 TBSP white miso
Tamari sauce to taste
Bring the broth to a boil in a medium saucepan.
Add the carrots and cook for 3 minutes.
Add the garlic and mushrooms, and wakame and cook for 3 minutes.
Add the tofu and cook for 2 minutes.
In a small container, dissolve the miso in 1/4 cup of broth and mix well.
Add miso to soup and remove from heat.
Serve with green onions.
Do not boil the soup after miso has been added as high heat will destroy the enzymes in the miso.
Black-Eyed Peas “Asopao”
Main Courses, Soups, Puerto Rican Cuisine
Prep Time: 15 min Cook Time: 20 min
Asopao is a rice soup prepared in many parts of the Caribbean. This is our vegan black-eyed peas version of this Puerto Rican home cooking classic.
1 medium onion, diced
6 garlic cloves, crushed
1/2 cup red/orange peppers, diced
3 carrots, diced
3 TBSP tomato paste
1 TBSP fresh or dried oregano
4 culantro leaves (optional)
1 cup parbroiled brown rice (Uncle Bens)
8 cups veg broth + 2 cups water
1 cup cabbage, diced
3 cups black eye peas, cooked
2 cups butternut squash or calabaza
sea salt to taste (~1/2 tsp)
1 ripe plantain, sliced
cilantro to taste
avocado, to place on top of asopao once served
Cook onions, peppers, garlic, and tomato paste in 2 TBSP veg broth for 2-3 minutes.
Add carrots, oregano, culantro, and rice and cook for 2 minutes.
Add veg broth and water and cook for 25 minutes or until rice is cooked.
Add the rest of the ingredients except cilantro and cook for 10 minutes or until thickened. Serve topped with fresh cilantro and avocado.
Vegan Bacon Bits
Meat Alternatives, Side Dishes
Prep Time: 15 min Cook Time: 25 min Difficulty: Easy
Soy Curls are a very versatile product. This quick and easy recipe can be used as a topping for salads, scramble tofu and many other dishes.
4 oz (About 2 cups Butler Foods Soy Curls dehydrated)
or 10 ounces extra firm tofu, drained
2 TBSP nutritional yeast
4 TBSP maple syrup
A few dashes of liquid smoke
4 TBSP low sodium Tamari
3 tsp onion powder
1 tsp garlic powder
Break the Soy Curls into smaller pieces and cover with water for 10 min to re-hydrate.
If using tofu, drain well and cut into small cubes.
In a medium bowl, combine all the ingredients except Soy Curls and whisk.
Add the Soy Curls and combine well.
Bake at 425F for about 25 minutes or until crisp but not burned.
Stir half way through baking.
I prefer to use the Soy Curls instead of tofu for their texture and quicker preparation.
Butler Foods has additional recipe ideas on their website.
Millet Flax Buttermilk Vegan Pancakes
Breakfast, Pancakes, Waffles, Gluten-free
Prep Time: 15 min Cook Time: 10 min
I love these even more than my "Ain't Jemima Pancakes", nobody believes they're gluten-free. They taste like buttermilk pancakes!
4 cups rolled oats
1/2 cup millet (made into flour by processing in blender)
1 tsp sea salt
1 1/2 tsp baking soda
2 tsp baking powder
1 TBSP date sugar
1/2 cup ground flax seeds
4 cups unsweetned vanilla almond milk
2 TBSP rice vinegar
1 TBSP maple syrup
1 TBSP vanilla extract (the real thing!)
3 TBSP unsweetened applesauce
Mix dry ingredients in a bowl.
Mix wet ingredients in a separate bowl.
Pour wet ingredients over dry ingredients and mix well.
Process the mixture in a blender until well blended and smooth.
Let sit for 15-20 min before cooking in a medium heated skillet or in a waffle maker.
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