- Step 1 Mix tomatoes, avocados, onion, 1/4 cup cilantro, and garlic together in a bowl. Drizzle lime juice over tomato mixture; toss to coat.
- Step 2 Heat vegetable oil in a skillet over medium heat. Arrange tortillas, 2 at a time, in hot oil; cook until crisp, about 1 minute per side. Remove tortillas using tongs and repeat with remaining tortillas.
- Step 3 Spoon 2 tablespoons black beans and 2 tablespoons cooked rice onto each crisp tortilla; top with tomato mixture. Garnish tacos using remaining 2 tablespoons cilantro and green pepper sauce.
5 cups squash (sliced, yellow or zucchini, or a combination)
2 tablespoons butter
3/4 tablespoon onion (chopped)
1 clove garlic (minced)
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons fresh oregano (chopped)
7 leaves basil (chopped)
2 cups mozzarella cheese (shredded)
2 eggs (beaten)
- Melt butter in 12″ skillet over medium to medium-high heat.
- Saute’ onion in butter about 1 minute.
- Add squash and garlic and saute’ until squash in slightly limp, about 8 minutes.
- In a separate bowl stir together cheese, eggs, herbs, salt and pepper.
- Add squash/onion mixture to cheese mixture.
- Pour into 9″ pie plate, which has been buttered or sprayed.
- Bake at 375 degrees for 25-30 minutes, or until center is set and edges are lightly browned.
- 1 ½ cups/190 grams all-purpose flour
- ¼ cup/50 grams granulated sugar
- 4 teaspoons baking powder
- 6 tablespoons/85 grams cold salted butter, cut into 1/2-inch cubes
- 4 medium strawberries, cut into small 1/4-inch or 1/2-inch pieces (about 2/3 cup/100 grams), or whole blueberries, raspberries or other diced stone fruit
- 6 tablespoons heavy cream, plus more if needed
- ¼ cup/30 grams unsifted confectioners’ sugar
- Arrange an oven rack in the center of the oven. Heat the oven to 425 degrees. Line a sheet pan with parchment. Set aside.
- Whisk the flour, granulated sugar and baking powder together in a large mixing bowl. Toss the pieces of butter into the flour mixture to coat. Using a pastry cutter or your fingers, work the butter into the flour until the mixture is mealy and small pieces of pea-size butter remain.
- Add the diced strawberries and toss with a fork to combine. Make a well in the center of the mixture and add 4 tablespoons of the heavy cream and 1/4 cup water. Continue tossing with the fork until the dough is just evenly damp and shaggy, being careful not to overwork the dough too much. Add 1 to 3 teaspoons more water, as needed, if the dough is still too dry to work with.
- Drop 6 mounds of dough (each a generous 1/3 cup) onto the baking sheet, leaving at least 1 1/2 inches of space between each mound and gently padding any stray bits of dough back into place as you work. Lightly brush the tops with 1 tablespoon heavy cream and bake until deep golden brown and cooked through, about 15 minutes. Remove from the oven and transfer the biscuits to a wire rack to cool for 5 minutes.
- Add the confectioners’ sugar to a small bowl, and whisk in the remaining 1 tablespoon heavy cream, adding more if needed to make a thick icing that is just thin enough to drizzle. Spoon over the warm biscuits; serve warm or at room temperature.
- 2 tablespoons unsweetened coconut flakes
- 1 cup quinoa
- ½ cup coconut milk
- Kosher salt
- 2 tablespoons olive oil
- ½ cup small broccoli florets
- ½ cup small cauliflower florets
- 1 medium carrot, peeled and thinly sliced
- 2 celery ribs, finely chopped
- 4 scallions, thinly sliced
- 1 tablespoon minced peeled ginger
- 2 garlic cloves, minced
- 3 ripe tomatoes, chopped
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh mint
- ½ teaspoon smoked paprika
- ½ teaspoon Aleppo pepper or hot red pepper flakes
- Freshly ground black pepper
- Toast coconut in a small, dry skillet over medium heat, stirring, until golden. Set aside.
- Rinse quinoa well in a fine-mesh sieve, then drain. Combine quinoa, 1 1/2 cups water, 1/2 cup coconut milk and 1/2 teaspoon salt in a medium saucepan and bring to boil over high heat. Reduce heat to low, cover, and cook until quinoa has absorbed the liquid, about 15 to 20 minutes. Remove from heat.
- While the quinoa cooks, heat olive oil in a large skillet over medium-high heat. When it shimmers, add broccoli and cauliflower and cook, stirring frequently, about 2 minutes. Then toss in carrots and cook about a minute longer.
- Add celery, scallions, ginger, and garlic and cook, stirring often, until fragrant, about 2 minutes. Place tomatoes in the skillet and mix well. Add parsley, mint, smoked paprika and Aleppo pepper and stir once or twice, until everything is heated through and combined. Season with salt and pepper.
- Spoon quinoa into a wide bowl. Add vegetables and coconut flakes and mix well. Serve hot.
- 12 oz. extra firm tofu, drained
- 2 cups vegan chicken broth
- 3 tablespoons tomato paste
- 2 tablespoons nutritional yeast
- 2 teaspoons tamari
- 2 teaspoons liquid smoke
- 2 teaspoons poultry seasoning
- 2 teaspoon onion powder
- 2 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon dried parsley (optional)
- 1/4 teaspoon paprika
- 1/4 teaspoon turmeric
- 3 cups vital wheat gluten
- 1/4 cup chickpea flour
- Set up a large steamer pot on your stove and bring the water to a boil. Once boiling, lower to a simmer.
- In a high -speed blender, add all of the ingredients from the tofu to the turmeric and blend until smooth. Set aside.
- In a large bowl, add the vital wheat gluten along with the chickpea flour and mix until uniform. Pour the blended mixture into the bowl and using a spatula or a wooden spoon, mix everything until a dough forms.
- Flour a clean work surface (we used chickpea flour) and knead the dough for 3-4 minutes, or until it becomes soft and smooth. The dough may appear sticky, but it is supposed to be this way! If it is too dry, the result will not be ideal.
- Lay a 12-inch piece of aluminum foil on the counter and then place a 10-inch piece of parchment paper on top. Place the dough at the bottom of the parchment paper and press it into a tall and thick log with your hands. First, wrap the parchment paper around the seitan, leaving the ends open. Next, place the wrapped log towards the bottom of the foil and then wrap the foil around the seitan log. Twist the ends up like a candy wrapper to seal the seitan in. Try not to make this too tight and allow for a bit of room at the ends as the seitan will expand.
- Place the seitan log into the steamer basket and and steam it for 1 hour.
- Preheat the oven to 350 ºF. Once the seitan has steamed, remove it from the steamer basket and transfer it onto a baking sheet. Place it into the oven and cook for 30 minutes.
- Remove the seitan log from oven and allow it to cool completely before slicing. It is beneficial to unwrap it at this point (carefully, it will be hot) so that it will cool faster.
- Once the seitan has cooled to temperature, you can place it into an airtight container and store it in the refrigerator for up to 2 weeks. When you are ready to eat the seitan deli meat, use a sharp knife to thinly slice the log.
- 1 block (350g) extra-firm tofu, drained
- 1/2 cup ketchup
- 1/4 cup nutritional yeast
- 3 tablespoons soy sauce
- 1 1/2 tablespoons onion powder
- 1 1/2 tablespoons garlic powder
- 1 tablespoon smoked paprika
- 1 tablespoon mustard powder
- 1/4 teaspoon nutmeg
- 1 3/4 cups vital wheat gluten
- Add several inches of water to a large pot with a steamer basket and bring to a boil.
- In a food processor add the tofu, ketchup, nutritional yeast, soy sauce, onion powder, garlic powder, smoked paprika, mustard powder, and nutmeg. Mix until smooth as possible, stopping to scrape the sides as needed. Add the vital wheat gluten and pulse several times to incorporate, scraping the sides as needed. It will form a crumbly dough.
- Turn the mixture out onto a clean work surface and knead together to form a dough. Shape into a large log that will fit in your steamer basket. Roll the log up in foil twisting the ends closed so it looks like a large candy. Place in the steamer basket and cover. Steam for 1 hour. The vegan baloney will have expanded in the foil making a tight log.
- Remove from the steamer basket and allow it to cool. Move to the fridge and chill completely before serving. When ready to serve just slice an enjoy! Store in the fridge in an airtight container for up to 1 week
• 100g (1/2 cup) canned white canellini beans, drained and rinsed.
• 1 Tbsp olive oil
• 1 cup water
• 2 Tbsp soy sauce
• 1/2 tsp vegan worcester sauce
• 3 Tbsp nutritional yeast
• 1 tsp onion powder
• 1/4 tsp smoked sea salt
• 1/2 tsp dried sage
• 1/2 tsp dried thyme
• 1 1/2 cups vital wheat gluten
I prefer to do all of this in a mortar and pestle but you could use a food processor if you prefer or even by hand.
In a mortar and pestle add the nutritional yeast flakes, onion powder, salt, sage and thyme and grind until the yeast flakes are like a powder and the herbs get crushed. Remove and set aside.
Add the beans to the mortar and pestle and mash until really creamy. Transfer to a large bowl.
Mix together the water, olive oil, soy and worcester sauce in a pyrex measuring jug then whisk in the yeast and seasonings. Pour a little over the beans and whisk to incorporate, slowly add the rest of the liquid whisking all the while until mixed.
Add the wheat gluten and mix well until it comes together. Sprinkle some more wheat gluten onto a surface and knead a few times until you have a large, wide oval loaf. I probably kneaded in a couple tablespoons more gluten here but the loaf will be on the wet side. That’s good as you won’t end up with dry deli slices, although it is probably the reason for the holes in the end product there. Still, I wouldn’t change a thing here as the taste and texture was lovely!
Wrap the loaf up in foil, sealing the edges well and steam for 1 hour. Do check the water levels now and again as it can easily boil dry!
Preheat the oven to 180C when there is about 15 minutes left of steaming. Place the foil wrapped loaf directly in the oven and bake for 30 minutes. Remove and let cool then it’s ready to be sliced thin for sandwiches.
- ½ cup unsalted butter (1 stick), melted, plus more for greasing
- 5 ounces frozen and thawed or fresh, hulled strawberries (about 1 cup)
- ⅔ cup packed light brown sugar
- ½ cup whole milk, at room temperature
- ½ teaspoon kosher salt
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- Vanilla ice cream, for serving
- Heat oven to 350 degrees and grease an 8-inch (square or round) baking dish with butter. Set aside.
- Using your hands or the back of a fork, mash the berries to release all their juices, and stir in 1/3 cup of the brown sugar. Set aside.
- In a medium bowl, whisk together the melted butter, remaining 1/3 cup brown sugar, milk and salt, then add the flour and baking powder and continue whisking just until the batter is smooth. Transfer the batter (it’s not much) to the greased baking dish, and spread evenly into corners.
- Spoon the strawberries and all their juices over the top of the cake batter. Place in the oven and bake for 20 to 25 minutes, or just when a toothpick comes out clean in the center. Remove from the oven and allow to cool for 3 to 5 minutes before spooning into bowls. Serve warm with ice cream.
14 oz warm water
1 1/2 tsp salt
1 1/4 tsp yeast
1 tbsp olive oil
3 1/2 c bread flour
2 tbsp sesame seeds
Opt 2 tbsp ground flax seeds
Mix, cover with plastic wrap and proof in warm place for 1 1/2 hours. Shape then Cover with 2 tbsp sesame seeds then place in a greased bread pan Cover and proof for 30 min. Put top bread pan over bottom bread pan
Bake at 400 for 40 min, remove top pan and bake 3-15 min more.
Cool on rack after removing from pan.
1 medium head cauliflower, broken into florets
1 cup sour cream
1 cup shredded cheddar cheese
1/2 cup crushed cornflakes
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1 teaspoon salt
1/4 cup grated Parmesan cheesePaprika
- Place 1 in. of water in a saucepan; add cauliflower. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, 5-10 minutes. Drain.
- In a large bowl, combine the cauliflower, sour cream, cheddar cheese, cornflakes, peppers and salt; transfer to a greased 2-qt. baking dish. Sprinkle with Parmesan cheese and paprika.
- Bake, uncovered, at 325° until heated through, 30-35 minutes.