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Chick Pea Tuna Salad
3 cups of cooked chick peas (you can use canned organic chick peas)
1/8 cup Dulse (use less if you prefer)
1 cup of fennel (grated)
1/4 cup dill or the green fronds from fennel
1 tsp red pepper flakes or 1/2 tsp cayenne pepper
1 cup mayonnaise (use less depending on how moist you want your chick pea tuna)
In a large bowl mash the chick peas. Chick peas should be a bit fibrous looking so it presents like tuna. Do not smash so much that you cant’s see parts of the chick peas. Add fennel or dill and cayenne pepper. Mix well. Add mayonnaise and incorporate. Serve chilled over green salad or with crackers.
Caesar Salad Dressing
2 tblsps aqua faba (I have started using aqua faba to do dressings – great idea)
1/4 cup homemade vegan cheese (optional)
1/4 cup chopped curly parsley(more flavor)
1 tbsp lemon or lime juice
1/8 cup grape seed or olive oil
1-2 stalks scallion (chopped)
salt and pepper to taste
1 cup sifted garbanzo bean flour(chick pea flour)
1/2 cup white spelt flour
1/4 tsp baking soda
1 tsp black salt.
2 cups water
1/2 cup aqua faba (whipped up)
Vegan butter or grape seed oil for frying
Add flours and baking soda in bowl with salt and mix well to incorporate. Add water and use a hand whisk (preferable) to whip up and break up lumps of garbanzo bean flour. Whip until mixture is smooth and has no lumps. Add whipped up aqua faba. Fold in and mix in until incorporated. Let mixture sit for 15 minutes before making omelette. Proceed to the stove and pour a little less than 1/2 cup of batter in pan. Pick up pan and move around to cover bottom of pan with batter. Turn omelette and add fillings of your choice. (I like to turn this vegan omelette because it needs to cook on both sides- If this were real eggs you will not turn) Fold omelette and serve with toppings and shiitake or portobello mushroom bacon.
Filling: red onions, green onions, bell peppers of your choice, black salt and avocados, oregano and fresh cilantro.
Saute all ingredients except avocados and cilantro(I like it fresh in this recipe) After turning omelette, place sautéed veggies in center of omelette, place avocados and fresh cilantro on top of sautéed onion and peppers and fold. Garnish with more of the filling and bacon bits.
Stuffed Rice Balls
2 1/2 cups wild rice
2 ctns (3.5ounces) mushrooms (white or baby Bella)
1 medium onion
1/4 cup olives of your choice (black or green olives without pits)
1/2 cup walnuts
1/4 cup pickled peppers(store bought)
2 tsps Mexican oregano ( 1 tsp for mushroom mixture & 1 tsp for rice)
2 tsp onion powder (1 tsp for rice 1 tsp for mushroom mixture)
1/8 cup chick pea tamari sauce (optional)
salt and cayenne pepper to taste.
Soak wild rice overnight or not less than 10 hours. Fill skillet with 6 cups of water and boil rice until tender 30-35 mins. Drain and let cool. In a food processor or blender process rice until rice is sticky. Refrigerate for 1/2 hour before making balls. Remove rice from refrigerator and add oregano, onion powder, pepper and salt. Mix well.
In a 375 degree oven roast chopped mushrooms and onions that are seasoned with salt and pepper for 30-35 mins.(You can also roast the walnuts if you wish) In a blender or food processor put mushrooms and onions, walnuts, olives, pickled peppers and the rest of the seasonings. Blend until incorporated. Remove and put mushroom mixture in a bowl.
Putting rice balls together:
Spoon out a quantity of rice according to how large or small you want your balls. Spread out on plate in a circle and put some of the mushroom mixture in the middle of rice. Fold over and bring together the rice mixture to cover the mushroom mixture and form into a ball. Roll balls in breadcrumbs and refrigerate for 10-15 mins. Heat oil in skillet and fry balls until golden brown.
**Please note that traditional rice balls are made with a stickier Arborio rice. Secondly, it is usually dipped in egg mixture, rolled in breadcrumbs and then fried. Since we are not using any of these ingredients, please make sure that your rice is sticky after blending and refrigerate so you will have a ball that will stay together. We are doing our best. Thanks again. Enjoy!
Vegan Scallops(King Oyster Mushrooms) Pasta
2-3 King Oyster Mushrooms
1 3- 5 oz carton yellow oyster mushrooms
1 large shallot(chopped)
2 tsp paprika
3 tablespoons vegan butter
2 tablespoons oil
1 heaping tablespoon white spelt flour
1 pkt spelt pasta
1/4 – 1/2 cup brazil nut milk
sage, thyme or basil (to your taste)
In a large pan on medium heat, saute shallots in butter and oil for 2-3 minutes. Add king oyster mushrooms and sear on both sides. Add yellow oyster mushrooms. (In the meantime start to boil your pasta in a large pot with water that is salted) Push shallots and mushrooms to the side of pan. Add more oil to cook flour for 1 minute. Add milk and stir. Incorporate all of the ingredients back into the flour and milk mixture. Stir. Add some pasta water (from your boiling pasta) (You do not want to cook pasta completely because it will finish cooking in the cream sauce.) Add pasta to pan with mushrooms. Add herbs to your liking. Mix and stir. Pasta will finish cooking in the cream sauce.
p.s. Some people like their pasta very soft. If that is you, cook pasta longer before adding to pan.
6 cups water (add more water for a thinner soup)
piece of ginger( about 2-3 inch – peeled)
1/2 large onion
3 scallions (extra for garnishing)
1/4 cup Chickpea tamari sauce or coconut amino sauce
1/2- 3/4 cup miso paste(depending on how thick or light you like your soup)
1 tablespoon unrefined sesame oil
Green chilies (optional) — You can sprinkle cayenne pepper over soup before serving as well.
In a blender put ginger, scallions, chick pea tamari sauce or coconut sauce and onion. Add six cups of water and blend until ingredients are incorporated. Add this liquid to a pot, and bring to a boil on medium high heat. When this liquid has come to a boil, lower heat and add miso paste. Stir until dissolved. Turn off heat. Add sesame oil. Serve with extra scallions and green chilies. Note:green chilies are very hot, but it will clear up your sinuses and make you sweat if you can stand to eat at least two. Thanks for watching and supporting.
Tea Recipe: Piece of ginger, 2 stalks of sage, 2 bay leaves and 2 cinnamon sticks. Simmer in pot for 10-15 minutes.
1/2 cup flour
1/4 cup or 4 tablespoons grape seed oil
4 tablespoons vegan butter (more if necessary)
1 large onion(chopped and diced)
1/2 large green bell peppers and 1/2 red bell peppers(chopped/diced)
1 cup dried lobster mushrooms (optional)( for reconstituting and making stock)
1 bulb pink oyster mushroom
8-10 cups of stock (from reconstituted lobster mushrooms or water)
4 cups yellow oyster mushrooms (chopped)
1/2 bulb fennel(chopped)
1 bay leaf
2 tsp cayenne pepper
2 tsps savory or oregano
1 small bunch of thyme
salt to taste
1 habanero pepper (optional)
3 cups fresh cut okras
2 cups chopped heirloom or plum tomatoes
2 cups fresh chopped cilantro
3 stalks scallions/green onions(chopped)
In a large pot, pour oil, melt butter in oil. Pour flour and stir until desired color. Caramel color is the ideal for gumbo. Add red onions, bell peppers and fennel. Stir. Add bay leaf, savory or oregano, thyme, cayenne and habanero pepper. Stir. Add stock from reconstituted lobster mushrooms. (If you do not have lobster mushrooms you can use water) Add okras, and chopped pink oyster mushrooms and chopped lobster mushrooms (from reconstituted). Add more stock or water if necessary) Add tomatoes and stir. Add cilantro and green onions/scallions. Simmer for30- 40 minutes until okras are tender. Add yellow mushrooms and simmer for ten more minutes.
Serve over wild rice. Enjoy!
Ripe Plantain Pancakes
Ripe Plantains 2 large
Vanilla 1 teaspoon
Butter or Oil (for frying)
Aqua faba ¼ cup
White spelt Flour ¼ cup (optional)
In a blender puree chopped plantains. Put pureed plantains in bowl. Mix in vanilla. Fold in the flour. Put aside. In mixing bowl attach wire whip attachment. Pour aqua faba into bowl. Whip up aqua faba until it looks like whipped-up egg whites. Gently fold the aqua faba into the pureed plantains mixture until combined. Put dabs of butter into heated frying pan or grill pan. Pour ½ cups of batter into pan and fry for 2-3 minutes on both sides. (Bubbles on top of batter indicate that it is time to turn on the other side) Note: Aqua faba is bean water. You get from the can of chick peas or when you cook dry chick peas.
Alkaline Vegan Dandelion Soup
1 bunch dandelion leaves
1/2 bunch of watercress
1 bunch romaine lettuce
1 -8oz pkt mushrooms
1 large onion (chopped)
1 shallot (chopped)
1 scallion (chopped)
1 inch ginger(scraped &slivered)
2-4 chilies (optional)
1 large bay leaf
1/2 cup grape seed oil
1 tbsp annatto seeds
1-2 tblsps tomato paste
1/2 cup of chopped cilantro or culantro
2 sprigs thyme
1 tblsp savory or oregano
1/2 of 13.5 oz can of coconut milk(optional)
salt to taste
1/2 gallon water or more if necessary
Prepare annatto oil by slowly heating in pan with oil. Or you can place in a cup and let sit overnight to release color. Drain and proceed. Saute onions, mushrooms shallots, chilies, bayleaf and thyme in annatto oil for 3 mins. Add tomato paste and stir. Add greens individually and stir. Add cilantro/culantro. Add water. Add ginger and the rest of herbal seasonings. (oregano, savory) Add coconut milk for extra flavor depth. Salt to taste. Simmer for 1 hour until greens are very soft. Add chopped scallions for added fresh flavor at the end, or you can also add the scallions in the bowl of soup when you are getting ready to serve.
Alkaline Vegan Chana dal
3 cups Chana dal (washed and soaked or unsoaked)
1tblsp annatto seeds
1 large onion
2 plum tomatoes (chopped)
1 tblsp annatto seeds for oil
1/2 cup grapeseed oil
5 tblsps mixed spices (coriander seeds, fennel seeds, fenugreek seeds)
2 cups chopped cilantro or culantro
1 tablespoon grated ginger
1 green onion/scallion (chopped)
2 dried chillies (optional)
2 tsps cayenne powder
1 tsp Cinnamon powder
Salt to taste (add salt after the chana has softened)
10 -12 cups of spring water
In a large pot, saute onions and tomatoes in annatto oil for 2-3 mins. Add chillies and powdered spices. Stir. Add chana and mix all ingredients. Add Water and stir. Add 1 cup cilantro. Simmer for 45 mins on low/medium heat. After 45 mins stir dal, the chana should be softened by now. If not, continue to cook until tender. Add rest of cilantro and green onions. Simmer for 10-15mins. Enjoy.
Note: grind equal amounts of the coriander, fennel and fenugreek seeds for your powdered spice.
Wild Rice Stir Fry
wild rice 2 cups
water 4 cups
salt 2 tsp
bay leaf 1 large
sesame oil 4 tblps and more
pepper flakes 2 tsp
medium red onion 1 (sliced)
green onions/scallions 2 (sliced)
fennel bulb ½ (sliced)
red bell pepper ½ of large (sliced)
Piece of ginger grated (1 inch)
chickpea tamari sauce 3 tblsps
Soak rice in cold water overnight (7-8 hours) or no less than 2-3 hours. Discard water. Rinse rice thoroughly. Fill a large pot with 4 cups of water. Pour rice in pot. Add salt and bay leaf. Cook until rice is tender. Add more (hot) water if necessary. Drain water from rice and set aside. In a large frying pan heat oil on medium/high heat. Add all onions and saute for 1-2 minutes. Add salt and pepper flakes. Add fennel, bell peppers and ginger. Stir for 2-3 minutes. Add some hot water to steam vegetables. Stir and flip pan if you can. Move vegetables to one side of pan for empty space to fry rice. Add more oil if necessary. Pour rice in pan. Stir vigorously. Incorporate vegetables. Add chickpea tamari sauce. Stir. Serve.
vegan date walnut cookies
brown Spelt Flour 1 ½ cups
white spelt flour 1 cup
baking Soda 2 teaspoons
cinnamon 1 teaspoon
vegan butter 2 sticks or 2 cups
agave syrup 1 cup
vanilla 2 teaspoons
dates (chopped) 1 cup
walnuts (chopped) 1 ¾ cups(more or less)
In a large bowl, add all of the dry ingredients and incorporate very well. Soften and mix butter in a separate bowl. Add agave syrup and vanilla. Mix in very well. Add flour mixture into bowl with butter and agave mixture and incorporate very well. Add dates and mix in. Add chopped walnuts and mix in until incorporated. Scoop out cookie dough with ice cream scoop and place on cookie sheet. Bake in a 350 degree oven for 20 minutes. Will yield 15-18 cookies depending on the size of your scoop.
N.B.If this cookie is done on a hot day, don’t hesitate to place mixture in refrigerator as you go along and before you scoop out.
Method – Preheat oven to 350 degrees
In a large bowl put all of your dry ingredients and mix well to incorporate. Add milk, perrier and rejuvelac. If you do not have rejuvelac add more perrier or milk(1/4 cup). Mix and bring together in a ball. If the dough is soft (that’s OK – you want a soft dough because you will have a soft bun) put some flour on your board or counter to start cutting and rolling into balls. Once you add the extra flour the stickiness will be gone. Proceed to rolling the balls in the palm of your hands or on the board or counter. Place in baking pan and press down gently. Baste rolls with melted vegan butter or oil and aquafaba. If you do not have aquafaba, some melted butter or oil is fine.
2 1/2 cups spelt flour (white, white and brown or brown)
1/2 teaspoon baking soda
2 teaspoons salt
1/2 cup mineral water
1/4 cup Brazil nut milk orhemp milk
1/4 cup Rejuvelac (optional)
Method: Pre-heat oven to 350 degrees In a large bowl put all of your dry ingredients and mix well to incorporate. Add milk, perrier and rejuvelac. If you do not have rejuvelac add more perrier or milk(1/4 cup). Mix and bring together in a ball. If the dough is soft (that’s OK – you want a soft dough because you will have a soft bun) put some flour on your board or counter to start cutting and rolling into balls. Once you add the extra flour the stickiness will be gone. Proceed to rolling the balls in the palm of your hands or on the board or counter. Place in baking pan and press down gently. Baste rolls with melted vegan butter or oil and aquafaba. If you do not have aquafaba, some melted butter or oil is fine.
Watch video on YouTube if this is unclear.
V E G A N B U R G E R
3 8oz pkt of organic mushrooms (button, baby bella or portabello)
1 1/2 cups of cooked kamut – 2 cups for a tighter burger
1/2 cup cooked quinoa
1/2 cup chopped walnuts
1 medium-large onion
2 tablespoon miso paste
2 tablespoons chickpea tamari sauce
2 tablespoons catsup/ketchup
2 teaspoons dried oregano
2 teaspoons dried savory or thyme
red pepper flakes to taste (optional)
Please watch video for instructions to make this Out Of This World! Vegan Burger. Enjoy!