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Date PasteCondiments, Sauces,Sweeteners DescriptionThis simple, natural sweetener is ideal to use in place of honey, maple syrup, agave nectar or other liquid sweeteners. The dates provide a note of caramel flavor while retaining all the fiber and nutrients of the fruit. Ingredients2 cups dates 2 cups water DirectionsBlend the dates with the water until smooth. Store in the refrigerator.
Cauliflower AlfredoMain Courses, Pastas, Sauces DescriptionIn truth, this sauce is more of a plant-based Béchamel or white sauce, endlessly versatile (think moussaka, lasagna, casseroles, potatoes and more). To make it more like a traditional Alfredo, stir in half a cup of nutritional yeast to give it a touch of that Parmesan flavor. Either way, this is a highly nutritious, guiltless alternative when you want a rich, creamy, velvety sauce. Ingredients3 garlic cloves, crushed or minced 2 cups of plant milk of your choice (from almonds, soy, rice, hemp or other) 4 cups cauliflower, chopped into pieces 1 teaspoon of salt White pepper to taste 8 ounces of the pasta of your choice ½ cup of the vegetable of your choice (such as peas, broccoli, red peppers, mushrooms or shredded carrots) ¼ cup chopped fresh parsley Smoked paprika to taste DirectionsIn a medium saucepan, sauté the garlic over medium heat for a few minutes. You do not need oil, but you can add a few drops of water if necessary. Add plant milk and switch to high heat. When the milk boils, add the cauliflower, salt and pepper and lower to medium heat. Cook until the cauliflower is tender, about 15 minutes. Blend the cauliflower mixture with an immersion blender or in a separate blender until you achieve a smooth and creamy texture, without lumps. Incorporate additional milk if necessary, to adjust the thickness of the sauce to your liking. Boil the pasta. In the last minutes of cooking the pasta, you can add some peas or another vegetable of your preference to the pot, such as red peppers, broccoli, grated carrots, mushrooms or other. When cooked, strain the pasta and vegetables, and combine with the sauce. Serve the pasta, decorating each portion with freshly minced parsley and sprinkle with paprika.
Apple Cinnamon Oatmeal CupsBreakfast, Desserts, Snacks Servings: 12 oatmeal cups Author: Elisa Burgos
DescriptionThese easy baked oatmeal cups are great for breakfast, snacks, or even dessert. They are kid friendly and perfect for a meal on the go. You can even make them ahead and freeze them. Ingredients1 small apple 2 ¼ cups plant milk of choice (almond, soy, oat, rice, hemp, etc.) 1 cup pitted dates (packed) ⅓ cup water 2 tablespoons flax seeds 2 tsp baking powder 3 tsp cinnamon ½ tsp nutmeg ¼ tsp ground cloves 3 cups rolled oats ⅓ cup raisins DirectionsPreheat the oven to 350 degrees F using the convection setting. Chop the apple into small pieces. Pour the oats into a large mixing bowl. In a blender, combine the plant milk with the dates, water, flax seeds, baking powder and spices until smooth. Stir the blended mixture into the rolled oats. Add the chopped apples and raisins, and stir to incorporate. Taste and adjust the mixture if needed. Spoon the mixture into silicone muffin cups. Bake for 40 to 45 minutes, until the tops are golden and slightly firm to the touch. Let cool for 10 to 15 minutes before running a knife along the edges and popping them out of the silicone muffin cups. Serve these apple cinnamon oatmeal cups hot or cold. NotesSilicone muffin tins are essential for this recipe. They guarantee that no fat is needed to grease the tins. Paper liners will not separate from the baked mixture, but the oatmeal cups will pop right out of the silicone tins! Once you try them, you will love using them for all your baked goods.
 Tofu MayoSauces, Spreads DescriptionThis low-fat mayonnaise substitute is made with silken tofu for a rich, creamy texture that is free of all the cholesterol and saturated fat found in conventional egg-based mayonnaise. You can try this low-fat, egg-free mayo on sandwiches, wraps, potato salad, pasta salad, and as a base for creamy mayonnaise-based dips and dressings. You will save up to 85 calories per tablespoon when compared to conventional mayo! Ingredients1 12.3-ounce package of firm silken tofu ¾ tsp sea salt ¾ tsp onion powder ½ tsp garlic powder ½ tsp raw or date sugar 2 tsp dijon mustard 1 TBSP apple cider vinegar DirectionsCombine all ingredients in a blender and process until smooth. Chill thoroughly before using (best the second day). You can refrigerate for up to 10 days.
 Pasteles de Yuca al Estilo Puertorriqueño Evelisse Capó, PharmD Rinde 10-12 pasteles medianos Masa de Yuca 4 tazas yuca, cortada en cubos 3/4 taza calabaza cortada en cubos ¼ taza sofrito fresco ½ taza caldo de vegetales con achiote en polvo (sin aceite) ¼ cdta cúrcuma en polvo ½ cdta sal de mar y pimienta o adobo “Herbamare” Relleno Prepare 3 tazas de uno o combinación de rellenos: -soya picada en trozos (Soy Curls) -tofu horneado -berenjena y setas -gandules/habichuelas -vegetales mixtos 1 taza de salsa de salsa de tomate ¼ caldo de vegetales ½ taza de sofrito ¼ cdta cúrcuma en polvo sal de mar y pimienta o adobo “Herbamare” a gusto Sofrito Fresco 1 taza cebolla picada pequeña 1 taza pimientos, picados pequeños ¼ taza ají dulce, picado pequeño ¼ taza culantro y cilantro picados pequeños 10 dientes de ajo, machacados Agua de Semillas de Linaza – substituye el aceite 2 Cdas semillas de linaza + ¾ taza de agua – Caliente en una olla pequeña, meneando constantemente hasta que espese un poco. Escurra. Mezcle con el caldo de vegetales y achiote. Otros ingredientes Añada 3 Cdas de achiote en polvo con 3 tazas de caldo de vegetales. Mezcle bien. Separe ½ taza del caldo con achiote para utilizarlo en la masa de yuca. Combine el resto del caldo con agua de linaza que se va a utilizar para cubrir la hoja de plátano durante el proceso de envolver los pasteles. 2 tazas de garbanzos cocidos Pimientos morrones cortados en tiras Hojas de plátano limpias y cortadas en hojas de 7” x 7” aprox. Papeles de pasteles humedecidos o papel para hornear cortadas en hojas 10” x 10” Cordón de pasteles cortado en tiras suficientemente largas para el tamaño de los pasteles Instrucciones Triture todos los ingredientes de la masa en un procesador de alimentos hasta que se forme una masa suave de yuca. Ponga en un recipiente y separe a un lado. Si utiliza los “soy curls”, hidrate cubriendo agua tibia por 15 minutos. Luego escurra y corte en trozos pequeños o corte en pedazos usando un procesador de alimentos. Adobe a gusto. Saltee los ingredientes del relleno en un sartén a fuego mediano y cocine por 8 minutos.
 Beet BurgersBurgers DescriptionDelicious “meaty” burgers perfect for any occasion. Ingredients2 cups shredded raw beets 2 ½ cups cooked brown rice 2 cups cooked green or brown lentils 2 tsp thyme ¼ cup diced onion 4 garlic cloves ½ cup quinoa or oat flour ½ cup barbecue sauce 4 TBSP nutritional yeast 1 tsp chili powder 1 tsp smoked paprika 2 TBSP Tamari 2 tsp liquid smoke 2 tsp vegan Worcestershire sauce DirectionsPreheat oven to 400F. Blend all the ingredients in a food processor. Bake for 30 minutes, flipping the burgers after 15 min.
 Guilt-free Chocolate GranolaGranola, Breakfast, Snacks, Gluten-Free DescriptionDelicious, crunchy low-fat granola with no added oils. IngredientsDry Ingredients: 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 Wet ingredients: 3 ripe bananas or 2 cups mango 1 cup pitted dates ½ cup water 1 tsp vanilla DirectionsCombine the dry ingredients in a large bowl
 Mixed Grain Hot CerealHot Cereals, Breakfast, Gluten-free DescriptionDelicious heart warming mixed grain breakfast cereal with berries on top. Ingredients1 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) DirectionsPlace 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.
 Vegan FrittataBreakfast, Egg Replacements, Tofu, Gluten-free DescriptionFrittata is an Italian dish similar to an omelet. This vegan variation skips the eggs and oil but not the taste. Buon appetito! Ingredients2 14oz containers of extra firm tofu ½ cup nutritional yeast 4 tsp dijon mustard 2 tsp onion powder 3 tsp garlic powder ½ -1 tsp oregano ½ tsp turmeric Herbamare ® or salt and pepper to taste 2 cups of chopped vegetables – I used mushrooms, baby spinach, onions, peppers DirectionsPreheat oven to 400F. Grease ligthly a long pyrex or 2 shallow 9-inch pie dishes and set aside.
Miso Soup with Shiitake MushroomsMain Courses, Soups, Tofu, Gluten-free DescriptionQuick and easy vegan miso soup. We love to add nutritious, antioxidant rich mushrooms. Yum! Ingredients5 cups vegetable broth ½ cup white mushrooms, diced 1 cup frozen shiitake mushrooms 2 garlic cloves, crushed ⅓ cup carrots, diced ¼ cup dried wakame, torn 2 inch pieces 1¼ cup firm tofu, cut into small squares 2 TBSP green onions 3 TBSP white miso Tamari sauce to taste DirectionsBring 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 ¼ 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.
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Black-Eyed Peas “Asopao”Main Courses, Soups, Puerto Rican Cuisine DescriptionAsopao 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. Ingredients1 medium onion, diced 6 garlic cloves, crushed ½ cup red/orange peppers, diced 3 carrots, diced 2 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 DirectionsCook 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. Enjoy!
Vegan Bacon BitsMeat Alternatives, Side Dishes DescriptionSoy 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. Ingredients4 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 DirectionsBreak 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 PancakesBreakfast, Pancakes, Waffles, Gluten-free DescriptionI love these even more than my "Ain't Jemima Pancakes", nobody believes they're gluten-free. They taste like buttermilk pancakes! Ingredients4 cups rolled oats ½ cup millet (made into flour by processing in blender) 1 tsp sea salt 1 ½ tsp baking soda 2 tsp baking powder 1 TBSP date sugar ½ 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 DirectionsMix 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. Enjoy!
Tex-Mex Tofu ScrambleBreakfast, Egg Replacements, Tofu, Gluten-free DescriptionTofu scramble is a popular scrambled egg substitute. It is simple and easy to make at home with many variations of spices and toppings. Ingredients2 14 oz extra firm tofu blocks, drained ½ tsp turmeric Herbamare ® (or salt and pepper) to taste 1 tsp oregano ½ tsp liquid smoke ½ cup onion, diced ½ cup red/orange peppers, diced 5 garlic cloves, crushed 1 cup mushrooms, sliced ¼ cup corn 2 cups Baby Kale, chopped ¼ cup salsa 1 cup grape tomatoes, diced cilantro to taste (optional) DirectionsDrain the tofu well and cut into small cubes. Cook in wok or large skillet for 10-15 minutes or until liquid is absorbed (may have to drain excess liquid couple times). Season tofu with Herbamare, turmeric, oregano, liquid smoke and cook for 5 minutes. Add the onions, pepper and garlic and cook for 2 minutes. Add the mushrooms, and corn, stir well and cook for 2 minutes. Add the spinach or kale and salsa. Cook on low heat for 3 minutes. Mix well and serve topped with diced grape tomatoes and cilantro. Enjoy!
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This website is for informational purposes only. Consult your physician prior to changing your diet. The information, data, material contained, or presented is not intended to be taken as medical advice.
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