Monday, August 2, 2010
Saturday, May 29, 2010
Veggie Lunch "Meat"
Oh the wonderful things you can do with seitan :) This lunch "meat" is great for putting in sandwiches or for eating plain along side a dish of scrambled tofu for breakfast (We'll post that one soon!). It is packed with protein, so go ahead, eat a slice after that workout to build some lean muscle and help your recovery. It tastes delicious and is super easy to make. Though the list of ingredients looks kind of long, most of it is just spices. It is important to steam and then bake the seitan because that is what gives it its awesome texture!
Deli Seitan Sandwich
Philly Cheeseseitan with Follow Your Heart Soy Cheese
Veggie Lunch "Meat"
1 3/4 cup cooked white beans
2 cups veggie broth
1/4 cup canola oil
2 tsp salt
2 tsp paprika
2 tsp onion powder
1 tsp garlic powder
1 tsp fennel
1 tsp sage
1 tsp pepper
1/4 tsp tumeric
2 tsp tamari or soysauce
2 1/2 cups vital wheat gluten
Place all of the ingredients except for the vital wheat gluten in a blender and blend until smooth. Pour into a medium sized bowl and add in the wheat gluten. Work it into a dough. The dough will be wet and elastic. Shape the dough into a thick log (something that can fit inside your steamer) and wrap tightly in foil.
Get a couple inches of water boiling in a big pot, place the foil-wrapped seitan inside your steamer basket and place the basket over the boiling water. Turn the heat down to medium, cover, and let steam for 1 hour.
Preheat the oven to 350 degrees. Once the seitan is done steaming, place it (still wrapped in foil) on a cookie sheet and bake in the over for 45 minutes. Cool before slicing. Store it in the fridge tightly wrapped and slice as needed. The seitan holds up very well and can be sliced really thin!
Deli Seitan Sandwich
Philly Cheeseseitan with Follow Your Heart Soy Cheese
Veggie Lunch "Meat"
1 3/4 cup cooked white beans
2 cups veggie broth
1/4 cup canola oil
2 tsp salt
2 tsp paprika
2 tsp onion powder
1 tsp garlic powder
1 tsp fennel
1 tsp sage
1 tsp pepper
1/4 tsp tumeric
2 tsp tamari or soysauce
2 1/2 cups vital wheat gluten
Place all of the ingredients except for the vital wheat gluten in a blender and blend until smooth. Pour into a medium sized bowl and add in the wheat gluten. Work it into a dough. The dough will be wet and elastic. Shape the dough into a thick log (something that can fit inside your steamer) and wrap tightly in foil.
Get a couple inches of water boiling in a big pot, place the foil-wrapped seitan inside your steamer basket and place the basket over the boiling water. Turn the heat down to medium, cover, and let steam for 1 hour.
Preheat the oven to 350 degrees. Once the seitan is done steaming, place it (still wrapped in foil) on a cookie sheet and bake in the over for 45 minutes. Cool before slicing. Store it in the fridge tightly wrapped and slice as needed. The seitan holds up very well and can be sliced really thin!
Monday, April 26, 2010
Chocolate Peanut Butter Energy Bars
These are hands down the most delicious thing we have ever eaten. They are great to eat for a snack or for a pre/post workout boost. The energy bars are full of protein and good fatty acids. They are so rich and yummy its hard to believe that they're good for you. This recipe was handed down to us from Thomas' mom, Molly. Thank you to her and you're welcome from us.
Chocolate Peanut Butter Energy Bars
2 cups almonds
1/4 cup shredded, unsweetened coconut
1/4 cup oats
1/2 tsp sea salt
1/2 cup ground flaxseed
2 Tbs chia seeds*
1/2 cup peanut butter
1/2 cup pitted dates
1/2 cup coconut butter (also called coconut oil)
1/4 cup agave nectar
1 tsp vanilla
1 10oz package of semisweet chocolate chips
Pulse almonds, coconut, oats, salt, flaxseed, and chia seeds in a food processor until ground.
Add in the peanut butter and dates. Pulse in the food processor again to mix.
Heat the coconut butter and agave in microwave or on stove to get the coconut butter melted. Mix together and add into the mix in the processor. Add in the vanilla. Mix the dough in the food processor until well mixed (the dough will start to ball up).
Press the dough into a 8x8" pan with your hands or a spatula. Melt the chocolate chips in the microwave or in a double boiler on the stove until smooth. Spread on top of the dough in the pan. Chill in the fridge until set. Eat and love!
Makes 16 bars.
*Chia seeds were a staple food for the Aztecs. They are an awesome source of protein, calcium, omega fatty acids, fiber, vitamins and minerals. You can find them in natural foods stores.
Chocolate Peanut Butter Energy Bars
2 cups almonds
1/4 cup shredded, unsweetened coconut
1/4 cup oats
1/2 tsp sea salt
1/2 cup ground flaxseed
2 Tbs chia seeds*
1/2 cup peanut butter
1/2 cup pitted dates
1/2 cup coconut butter (also called coconut oil)
1/4 cup agave nectar
1 tsp vanilla
1 10oz package of semisweet chocolate chips
Pulse almonds, coconut, oats, salt, flaxseed, and chia seeds in a food processor until ground.
Add in the peanut butter and dates. Pulse in the food processor again to mix.
Heat the coconut butter and agave in microwave or on stove to get the coconut butter melted. Mix together and add into the mix in the processor. Add in the vanilla. Mix the dough in the food processor until well mixed (the dough will start to ball up).
Press the dough into a 8x8" pan with your hands or a spatula. Melt the chocolate chips in the microwave or in a double boiler on the stove until smooth. Spread on top of the dough in the pan. Chill in the fridge until set. Eat and love!
Makes 16 bars.
*Chia seeds were a staple food for the Aztecs. They are an awesome source of protein, calcium, omega fatty acids, fiber, vitamins and minerals. You can find them in natural foods stores.
Couscous Yam Salad
We decided to put couscous and yams together in a salad one night because they were the only two ingredients in the house. To the intense excitement of our hungry bellies, the salad turned out really good!
Couscous Yam Salad
2-3 medium yams, peeled and diced
2 large carrots, diced
1 green bell pepper, diced
1/2 red onion, chopped
1 cup couscous
1 cup vegetable broth
1/4 cup lemon juice
1/4 cup olive oil
1/4 cup agave
1 tsp cumin
salt and pepper to taste
Preheat the oven to 450 degrees.
Place the yams and carrots in a baking dish, lightly coat in canola oil, sprinkle with salt and pepper, and bake about 30 minutes or until soft.
Bring the vegetable broth to a boil in a medium pot. Once boiling, remove from heat, stir in couscous, cover, and let sit for 5 minutes until the couscous has soaked up all the broth and is fluffy.
Pour the couscous into a large bowl along with the yams, carrots, bell pepper and red onion.
To make the dressing, mix together the lemon juice, olive oil, agave, cumin, and salt and pepper. Adjust any of the ingredients to your taste. Pour the dressing over the couscous mixture and stir until well combined. Serve!
Serves about 4.
Couscous Yam Salad
2-3 medium yams, peeled and diced
2 large carrots, diced
1 green bell pepper, diced
1/2 red onion, chopped
1 cup couscous
1 cup vegetable broth
1/4 cup lemon juice
1/4 cup olive oil
1/4 cup agave
1 tsp cumin
salt and pepper to taste
Preheat the oven to 450 degrees.
Place the yams and carrots in a baking dish, lightly coat in canola oil, sprinkle with salt and pepper, and bake about 30 minutes or until soft.
Bring the vegetable broth to a boil in a medium pot. Once boiling, remove from heat, stir in couscous, cover, and let sit for 5 minutes until the couscous has soaked up all the broth and is fluffy.
Pour the couscous into a large bowl along with the yams, carrots, bell pepper and red onion.
To make the dressing, mix together the lemon juice, olive oil, agave, cumin, and salt and pepper. Adjust any of the ingredients to your taste. Pour the dressing over the couscous mixture and stir until well combined. Serve!
Serves about 4.
BBQ Chili
This bbq chili is one of the ultimate comfort foods. It is sweet, smokey, and satisfying. Yet another kick ass recipe from Vegan Planet, this chili is one of our favorite meals.
BBQ Chili
1 Tbs canola oil
1 medium yellow onion, chopped
1 red bell pepper, chopped
1 28oz can diced tomatoes, undrained
1 cup water
1/2 cup barbecue sauce
2 Tbs tomato paste
2 Tbs chili powder
1 tsp brown sugar
salt and pepper to taste
2 cups vegetarian burger crumbles
3 cups (or two 150z cans) kidney beans, drained and rinsed
Heat the canola oil in a large pot over medium heat. Add in the onion and bell pepper, cover, cook until soft, about 5 minutes. Stir in the tomatoes and juice, water, bbq sauce, tomato paste, chili powder, brown sugar, and salt and pepper. Bring to a boil, reduce heat to low, and simmer, covered, for 20 minutes, stirring occasionally.
Stir in the burger crumbles and beans and cook for another 15 minutes to blend the flavors. Serve hot with crusty bread and a salad!
Serves 6.
BBQ Chili
1 Tbs canola oil
1 medium yellow onion, chopped
1 red bell pepper, chopped
1 28oz can diced tomatoes, undrained
1 cup water
1/2 cup barbecue sauce
2 Tbs tomato paste
2 Tbs chili powder
1 tsp brown sugar
salt and pepper to taste
2 cups vegetarian burger crumbles
3 cups (or two 150z cans) kidney beans, drained and rinsed
Heat the canola oil in a large pot over medium heat. Add in the onion and bell pepper, cover, cook until soft, about 5 minutes. Stir in the tomatoes and juice, water, bbq sauce, tomato paste, chili powder, brown sugar, and salt and pepper. Bring to a boil, reduce heat to low, and simmer, covered, for 20 minutes, stirring occasionally.
Stir in the burger crumbles and beans and cook for another 15 minutes to blend the flavors. Serve hot with crusty bread and a salad!
Serves 6.
Coconut-Carob Haystacks
These raw haystacks are so nommy that we have officially decided to keep an endless stash of them in the freezer. It take four ingredients and five minutes to make them and they are a sweet treat you don't have to feel bad about eating. We got this recipe from our local raw food restaurant, Euphoria.
Coconut-Carob Haystacks
1/2 cup carob powder (cocoa powder would work too)
3 cups shredded unsweetened coconut
3/4 cup cup coconut butter (also known as coconut oil)
1/2 cup agave nectar
In a large bowl, combine the carob powder and coconut. Mix well. Stir in the coconut butter and agave. Using an ice cream scoop or large spoon, scoop the batter into large round mounds. Place on a cookie sheet and freeze for at least 30 minutes before serving. Store the haystacks in your freezer and eat cold!
Makes approx. 12 haystacks.
Coconut-Carob Haystacks
1/2 cup carob powder (cocoa powder would work too)
3 cups shredded unsweetened coconut
3/4 cup cup coconut butter (also known as coconut oil)
1/2 cup agave nectar
In a large bowl, combine the carob powder and coconut. Mix well. Stir in the coconut butter and agave. Using an ice cream scoop or large spoon, scoop the batter into large round mounds. Place on a cookie sheet and freeze for at least 30 minutes before serving. Store the haystacks in your freezer and eat cold!
Makes approx. 12 haystacks.
Tuesday, March 2, 2010
Quinoa Tabbouleh
Tabbouleh is a traditional Middle Eastern salad. Usually it is made with bulgar but since we didn't have any, Thomas and I made it with quinoa instead. It turned out quite smackable :)You can add beans to this if you want to make it more of a meal.
Quinoa Tabbouleh
1 cup quinoa, rinsed
2 cups water
salt
2 large ripe tomatoes, seeded and diced
1/4 cup red onion, minced
leaves from 1 bunch flat leaf parsley, minced
4 Tbs cilantro, minced
1/3 cup extra virgin olive oil
2 Tbs lemon juice
pepper
Bring the water to a boil in a medium pot. Add in the quinoa and some salt to taste. Reduce the heat to medium-low, cover, and simmer for about 15 minutes or until the water has been absorbed.
Pour the quinoa into a large bowl and add in the tomatoes, onion, parsley, and cilantro.
In a small bowl, mix together the olive oil, lemon juice, pepper and salt to taste. Blend well. Pour the dressing over the quinoa salad and toss to combine. Cover and refrigerate for at least an hour. Serve chilled :)
Serves 4-5.
Quinoa Tabbouleh
1 cup quinoa, rinsed
2 cups water
salt
2 large ripe tomatoes, seeded and diced
1/4 cup red onion, minced
leaves from 1 bunch flat leaf parsley, minced
4 Tbs cilantro, minced
1/3 cup extra virgin olive oil
2 Tbs lemon juice
pepper
Bring the water to a boil in a medium pot. Add in the quinoa and some salt to taste. Reduce the heat to medium-low, cover, and simmer for about 15 minutes or until the water has been absorbed.
Pour the quinoa into a large bowl and add in the tomatoes, onion, parsley, and cilantro.
In a small bowl, mix together the olive oil, lemon juice, pepper and salt to taste. Blend well. Pour the dressing over the quinoa salad and toss to combine. Cover and refrigerate for at least an hour. Serve chilled :)
Serves 4-5.
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