Spicy Tempeh Hash

I love a good breakfast. But who doesn't? Growing up in the South, a staple for breakfast was always potatoes, some kind of meat, a bread with gravy and eggs. Sometimes fruit. Now that our family eats plant based, I usually make pancakes with a smoothie for breakfast. I can hide so many healthy ingredients in pancakes! But having the same thing over and over again definitely gets boring. So when I came across this recipe in the Vegetarian Times, I was overjoyed. We don't eat much soy, but every so often I"ll cook with organic tempeh.

I pretty much followed the recipe as written, I just added sage and more paprika, peppers and onions. I also used organic coconut oil instead of canola. I doubled the recipe for our family of 5. I served it with some Ezekeil sprouted toast and fruit and fresh juice. It was a hit. And very easy to make.

Peary Green Smoothie

This is my kids' favorite smoothie… even though it's green! At first, I just told them that the green came from the pears, until they caught me adding spinach in!

Smoothies are a great way to start your day. You literally just drink your vitamins and your meal. They are my go-to breakfast if we are in a hurry or to take along with us. I just pop an Eco Jarz lid on and off we go. And if, at the end of the day, I feel like I haven't had enough nutrients, I'll make a quick smoothie before bed or even as dinner (an extra large one!)

This smoothie is very, very simple. 

You'll need…

1 pear, cored
2 c fresh spinach
1 frozen banana
1/2-1 c nut milk

Blend nut milk and spinach until smooth. Add in the pear and banana, and blend until smooth. Drink up!

Healthy (and clumpy) Granola

Every time I've made granola, it quickly became crumbly and hard to snack on. I wanted it to be used for more than cereal. I wanted it to be more like store bought granola without all of the added processing and ingredients. 

This morning, as I was adding ground flax seeds to my pancake batter, it hit me. Flax "eggs" could bind my granola and make pieces! 

A flax egg looks like this:

Kinda weird, but it works. 

To make the granola, combine all of your favorite ingredients in a large bowl. 

Then add in your flax eggs. 

It won't feel too thick, but will definitely thicken up in the oven. 

Then bake your granola, let cool, and store in an air right jar. 

You'll need ...

3 c rolled oats

1/4 c quinoa

1/2 dried fruit ( I used cranberries)

1/2 c liquid sweetener, like maple syrup, brown rice syrup or coconut nectar

2 flax eggs (1/4 c ground flax seeds mixed with 1/2 c warm water)

1/2 c chopped nuts/seeds

Lets get started!

Preheat your oven to 350*. Mix all ingredients, in a large bowl, until well combined. Line a cookie sheet with parchment paper and "grease" with coconut oil to prevent the granola from sticking. Spread your granola evenly on the pan. Bake for 25 minutes or until light brown, stirring 1-2 times. 

Oven Fried Okra (Vegan and Gluten Free)

 

I came across some fresh, gorgeous okra at the farmer's market this weekend. Right away, the kids started asking for fried okra. For Vegan MoFo, my goal was to make and post easy, yummy and healthy recipes. Growing up in the South, my family always made fried okra. But usually, it was from a bag and then tossed into canola oil. I wanted to make some for my kids, but a lot healthier and unprocessed.

When we got home I washed and then cut up the okra. 

Then coated it with a flax egg and cashew milk.

Then I tossed the okra with cornmeal, chickpea flour and spices. Then I let it bake.

You'll need...

1 lb fresh okra, cut into pieces

1 c nut milk, I used cashew

1 flax egg (1 1/2 Tbsp ground flax mixed into 1/4 c warm water)

1 c cornmeal

1 c chickpea flour

1/2 tsp salt

1/2 tsp pepper

Let's get started

Preheat oven to 400*. In a medium sized bowl, whisk flax egg into nut milk. Pour cut okra into milk mixture and evenly coat them. Add cornmeal, flour, salt and pepper to a large bowl and mix well. Evenly coat the okra with the flour mixture and spread them onto

a baking sheet. (I used a stone dish, coat with coconut oil if using something else). Bake for 35 minutes or until brown, turning once. Sprinkle with a little more salt if desired. 

Veggie Pizza with a Bonus!

Happy National Cheese Pizza Day! Somehow, that sounds weird saying. You know, because I don't eat "real" cheese. And I don't miss it. Although, it was the hardest and last thing I gave up in pursuing a vegan, plant-based lifestyle. But I don't miss what it represents or how it made me feel after I ate it. Blech. 

Anywho, I AM a lover of all things cashew. Especially cashew cheese. And today, I have a recipe and pictures that will make you love it, too. If you haven't already tried it. 

Have you ever seen Despicable Me? It's an adorable and hilarious movie that my kids love. Honestly, I love it, too. We don't watch much TV, but I'll sit down to watch it with them if they ask. So, as a result, I have a lot of the lines memorized. Like, one from this scene…

So, now every time the kids get sassy with me, for some reason, I've been saying, "I'll stuff you all in the crust!" Well, after one such incident, my husband and I looked at each other and said, "OOOhhhhh, stuffed crust!" And I knew, it had to be done. 

And it was a success. I stuffed that crust full of cashew cheese, rolled the sides up and sealed it. Super easy. And then I topped it with vegan, Italian Field Roast Sausage, and made it sinful.

BUT, I had to redeem my veggie-loving self, with something a bit healthier. So I made this:

And it was just as amazing, if not better. 

For the pizza crust, I adapted this recipe to fit my needs. I doubled it for the two pizzas. 

This recipe is for ONE crust.

1 tsp coconut sugar

1 1/2 c warm water

1 Tbsp active dry yeast

1 Tbsp coconut oil, or extra virgin olive oil

1 tsp salt

1 tsp garlic powder, optional

1 tsp onion powder, optional

3 1/2 c sprouted wheat flour (doesn't have to be sprouted)

Preheat your oven to 425*. Add the sugar to a large bowl and pour warm water over. Stir to dissolve the sugar. Sprinkle the yeast over and wait around 5 minutes, until it starts to bubble. Then add in the oil, salt and spices. Then add in the flour 1/2 c at a time. Once your dough gets thick, take it out of the bowl and knead until smooth, about 5 minutes. Oil a large bowl, preferably glass, and place the dough ball in it. Cover the bowl with a warm, wet dish towel and place in a warm space for an hour. After the dough has risen, punch it down and knead into a ball again. Place a newly warm, wet dish towel over the bowl for another hour. The double rise is key for the whole wheat crust, at least in my experience with this recipe. Now you can roll out your dough onto a floured surface into whatever shape you like.

For the sauce. I made two and then combined them. I made a simple marinara and a spreadable cashew cheese.

For the marinara:

4 c chopped tomatoes

1 large onion, diced

3 cloves garlic, minced

2 Tbsp coconut oil, or extra virgin olive oil

1/2 tsp oregano

1/2 tsp marjoram

1/2 tsp sage

1 Tbsp chopped basil

salt and pepper to taste

Saute the onion and garlic in the oil, in a large pan, until translucent. Add in the tomatoes. let simmer for 30 minutes, to thicken. Then add in the spices. 

For the cashew cheese:

1 c raw cashews, soaked for a few hours, then rinsed

1 Tbsp nutritional yeast

2 Tbsp basil, chopped

1 Tbsp lemon juice

2 cloves of garlic

1/4-1/2 c water

Combine all of the ingredients in a high speed blender or food processor. Blend until smooth. Add more water, if needed.

To assemble the pizza, roll out your dough into your desired shape. Poke the crust a few times with a fork. Mix the marinara and cashew cheese together, if desired. Spread out onto the dough. Or just layer them. Then start adding toppings. I added yellow squash, heirloom tomatoes, red and green peppers, portabella mushrooms, red onions and jalapenos. Bake at 425* for 15-20 minutes, or until crust is golden brown.

Glorious Green Juice

Welcome to day 5 of Vegan Mofo and my 2nd blog entry! 

I love juicing. It's one of the easiest things you can do to fuel your body with tons of vitamins, minerals and antioxidants. I like to make a big batch of juice and the family and I try to drink it within 24-48 hours. 

Juicing with a theme is super fun, and helps you decide what to pick or buy. Like only leafy greens, or only berries, all things red or even "clean out the fridge day." This juice definitely has an all green theme. while it's not a very sweet juice, it's definitely delicious. If you're new to leafy greens or vegetable juices, feel free to add fewer greens or a little more fruit.

I try to buy all organic produce, but if that's not available or in your budget, try these tips. 1. It's very important to wash your produce. It might look clean, but just imagine how many people touched it before it got to you. 2. Peel your cucumbers after you wash them. 3. Soak your produce in a sink full of cold water with 1 cup of vinegar mixed in. This gets rid of mold spores and can "refresh" your produce. Rinse produce thoroughly after. 

You'll need...

2 cucumbers
2 green apples, cored
6 leaves romaine lettuce
2 kiwis
4-5 leaves kale

Juice all ingredients. Follow the leafy greens with something sturdy and hard, like the apples. Pour juice through a fine mesh strainer, if desired. Store in fridge, and drink within 24-48 hours, if not immediately. 

This juice is Emerson approved!

Cumin Spiced Beans with Rice and Quinoa

I try to plan our meals a month in advance. I know, that sounds crazy, but I like to make sure the month is well-rounded and that I don't forget our favorites or to try new things. We ALWAYS have Black Bean Burgers, Falafel, cold salads, pizza, some sort of pasta with sauce, and lots and lots of beans. The whole family loves beans. All beans. Black, navy, lentils, chickpeas, aduki, pinto… you get the idea. 

I love to cook with dry beans, they're cheaper and don't take much to prepare. Just soak them overnight in a large bowl and then toss into a slow cooker, with enough water to cover an inch over the beans, during the day. In a pinch, I buy canned beans that don't have BPA in the liner. Like, Eden Organics or Native Forest.

Raising little kids puts a lot of responsibility and worry on my shoulders. I worry a lot about their nutrition and whether they are getting enough of this vitamin or that mineral. Beans are so kid-friendly and are already packed with so much goodness. Their versatility and nutrition content make them a super food in my book. Beans are loaded with fiber, water, and protein, and are high in antioxidants and low in sugar. That means, they will keep the kiddos full until bed time, and me, too!

BUT beans can get boring pretty fast, if you let them. My family and I love lots of spices, especially cumin. So I cooked some black and navy beans in the slow cooker and added A LOT of cumin, and veggies. Wow, were these beans flavorful and ridiculously delicious. 

    
To make this meal easy, just add in the chopped veggies with the beans and spices in the slow cooker. If you want to saute them and then add the cooked beans, that works, too. Also, if you don't own a rice cooker, you should. Mine is my saving grace some nights. Before I purchased one, my family was victim to too many soggy or undercooked rice dishes. No more! In this dish, I cooked the brown rice and rainbow quinoa together in the rice cooker and they both came out perfect, and saved me a whole lot of time and worry.


Cumin Spiced Beans with Rice and Quinoa

You'll need...

Cumin Spiced Beans

2 c navy beans, soaked over night and rinsed
2 c black beans, soaked over night and rinsed
4-5 tbsp cumin (more if desired)
1 bell pepper, chopped
1 onion, chopped
4 cloves garlic, minced
salt and pepper to taste
1 jalapeno, seeded and chopped (optional)

Let's get started!

Place all of the ingredients in a slow cooker, set it to 6 hours and let it do it's thing. OR cook  just the beans in a slow cooker.  (or use canned), then saute the veggies and spices in a large pan. Add in the beans after the veggies are translucent.

Meanwhile...

Get your rice and quinoa going

3 cups brown rice, cooked according to package
1 c rainbow quinoa, cooked according to package
(I used my rice cooker for both)

Spoon some rice/quinoa into a bowl and cover with the Cumin Spiced Beans and scarf it all down!

Happy Vegan MoFo!

Today starts Vegan MoFo, a whole month of vegan food! I'll be posting as often as possible with new and delicious vegan recipes. I didn't really decide on a "theme" since I'm still very new to blogging, but I'm going to try to keep the recipes easy, quick and full of whole foods ingredients. I hope you'll join me in discovering new recipes and perhaps following some new blogs from the Vegan MoFo blog roll.

I've got some awesome ideas in mind so get your blender, food processor and oven ready! Happy reading, baking and cooking!