Gluten Free Baked Chik'n

Wow, I never expected this to come out so well.  This roast may be a bit time consuming, but it is worth it.  You can slice it and eat it with some gravy and mashed potatoes.  You can cut it into slices and make sandwiches with it.  It is delicious...if I do say so myself :)

This recipe yields a portion meant for 2.  You can easily double it for 4-5.

You will need:
-1 block extra firm tofu (pressed)
-1/4 cup nutritional yeast flakes
-1/8 cup tamari
-1/8 cup vegetable broth
-1 tsp dried sage
-1 tsp thyme
-1 tsp onion powder
-1 tsp minced garlic
-1 tsp paprika
- pinch of turmeric (to give it color)
- non stick cooking spray or other oil for the pan

What to do:
-Prep your steamer
-Combine all ingredients (except oil) in a food processor and blend it until it is creamy.  You are going to think it is too thin.  How could something of a hummus consistency turn into a beautiful, mouth watering roast?  Trust me...it will.
-Use a spatula to scrape out the mixture onto tin foil.
-Wrap it up tight.
-Pre-heat oven to 375
-Place into a steamer and let steam for 15-20 minutes.  This will help it start to firm and keep it moist.
-Once that is done, carefully unwrap the roast from the tin foil and place it in a greased pan.
-Cook at 375 for 45 minutes to 1 hour.  The outside should be nice and crispy and golden brown.
-Let it cool before you begin to slice it up.  Cooling will help it further firm.

BBQ Jack Fruit (Pulled "Pork")

This is PERFECT for outdoor parties and picnics.  I brought this to work and it fooled some of my meat-eating co-workers.  It is also really easy to make!

You will need:

-1 can of green jackfruit (in water) shredded in food processor.  I am pretty new to jackfruit, so if you would rather use fresh, make sure it is not ripe.  Ripe jackfruit is too sweet and watery to work in this recipe.

-1 red onion (shredded in food processor)

-BBQ sauce of your choice

-Salt - n - pepper to taste

Directions:

-Open the can of jackfruit and drain the water.  Using the shredding plate in your food processor, shred the jackfruit.

-Using the same shredding plate, shred the onion.

-You should now have a stringy mixture of jackfruit and onions.

-Take the jackfruit and onion mixture and place in a skillet, over medium heat.  I would recommend adding just a touch of oil.  Let this mixture cook until most of the moisture is out.

-Add in the BBQ sauce and reduce to low heat.  

-Enjoy!

Curry Mango Chik'n Salad

It has been a while since I have posted anything new.  I hope this recipe will make up for it! I promise to update more regularly.

So, I love chicken salad...but I hate all of the unnecessary fat that comes from mayo.  So, I did a little reading and decided to try using blended mango instead.  It is pretty damn good!

Here is what you'll need:

-1/2 pack of lightly seasoned Beyond Meat Chickn Strips.
-2 ripe champagne mangoes
-1 Tbl Curry Sauce.  I used Hela brand.  You may also use curry powder.  I would recommend starting with a small amount and adding more to taste.
-Black pepper to taste
-1/4 cup of diced red onion
-20 green grapes - halved
-1/2 cup walnuts

Directions:

-Using your shredder, shred the beyond meat in your food processor.  Once that is done, pour the shredded chikn into a bowl.
-Using the regular food processor blade, blend the mango and curry.  Also add in the black pepper. Once that is done, pour this over the chikn.
-Add the onion, grapes, and walnuts to the mixture and stir together.

Serving:

I would recommend serving over greens or with crackers.

Seitan Lunch Meat

I was tired of buying those pricey, heavily processed sliced of lunch "meat."  So, I decided to make my own!  This does not take long to prep, but it does take a while to cook, so this is a perfect recipe on a rainy day or just a lazy Sunday.

You will need:
-1 cup of white beans (cooked and drained.  You can use canned ones as well)
-2 cups veggie broth or water
-1/4 cup of Olive Oil
-1/4 cup of celery
-1/4 cup of diced onions
-2 tsp sea salt
-2 tsp garlic
-1 tbl sage (use ground or fresh)
-1 tbl soy sauce
-2 1/2 cups of vital wheat gluten

 What to Do:
-Combine all ingredients, except wheat gluten, in a food processor.  Blend until smooth.  It will be very runny.  That is okay.
-Combine the 2.5 cups of vital wheat gluten and work into a dough
-Knead the dough to get all of the air bubbles out.
-Form into a loaf.
-Wrap the loaf tightly in tin foil.
-Place the wrapped loaf into a steamer and steam for 1 hour.
-When the steaming process is almost done, preheat the oven to 350.
-Take the loaf out of the steamer and place it into the oven and bake for 45 minutes.
-Take the loaf out of the oven and remove foil.  Let bake for another 15 minutes.
-Once it is nice and brown, let it completely cool on a rack.
-Slice thinly and store in the fridge.

Creamy Cauliflower Bisque

You will need:

-3 cups cauliflower

-2 cups unsweetened, unflavored almond milk

-1/4 cup olive oil

-1/2 cup onions

-1/2 cup raw cashews

-1/2 cup nutritional yeast flakes

-1 tsp garlic

-1 tsp sea salt

-1 tbl sriracha

What to do:

-combine all ingredients into a high powered blender (I use a vitamix) and blend until smooth. You'll want to start on a low setting and work your way up. You may have to use the tamper. Do not add more liquid. It'll all blend and come out thick and creamy. 

-Heat and serve

-Garnish with some sriracha and some vegan cheese (I used daiya cheddar).

Cardamom Almond Ice Cream

Before I was vegan, I used to be addicted to this cardamom almond flavor at a local ice cream store.  When I got my ice cream maker, I was determined to make it vegan!  I also decided to make it as low sugar as possible!

You will need:
-4 cans of Coconut Cream (5.4 oz)
-1/4 cup of almond milk 
-2 tbl of ground cardamom
-3/4 cup of raw almonds
-1/4 cup of Swerve sweetener (you can use stevia, but you not as much)
-2 tbl olive oil

What to do:
-Combine all ingredients, except the olive oil, into a blender.
-Blend together until it is nice and creamy and has the consistency of yogurt.
-Start your ice cream machine and pour the mixture into the ice cream maker.
-Slowly drizzle the olive oil into the mixture as it is mixing.
-Let the ice cream maker do it's thing!  Mine took about 10-15 minutes.
-If you live soft serve, you can eat it immediately.  If not, place in covered container in the freezer until it has hardened a bit more.
-Enjoy!

Gluten Free Quiche

I was never big on eggs...however, I did love quiche.  This is a delicious, fluffy, and cruelty free version of a classic quiche!

You will need:
-1 Gluten free, vegan pie crust
-1 block of firm tofu (very well drained)
-2 tbl nutritional yeast flakes
-2 tbl garbanzo flour
-2 tbl tahini
-1 tbl lemon juice
-1 tbl tumeric (for color)
-Black pepper (to taste)
-Salt (to taste)
-Toppings (for this recipe, I used 1 cup of chopped Beyond Meat chicken, 3/4 cup quartered grape tomatoes, 1/2 cup of daiya cheddar, and 1/2 cup white onion)
-1/2 cup of daiya (to top it off)

What to do:
-Preheat oven to 350
-Combine all ingredients (except crust, toppings, and last 1/2 cup of daiya) into a food processor and blend until smooth and creamy.  Your mixture should be thick...like a combination of cookie dough and pancake batter.
-Once the mixture is smooth and creamy, pour into a bowl and stir in toppings.
-Pour mixture into pie crust
-Top with the 1/2 cup of daiya
-Bake for about 45 minutes, or until it is golden.
-Let cool for 10 minutes.  It will firm more once it has cooled.