Look, Ma! No Eggs!! Vegan Omelette

I woke up to some vegan documentary on TV. I have no idea what it was but it then inspired me to make a delicious vegan breakfast that even my non-vegan boyfriend would enjoy. It wasn't the healthiest of breakfasts (to me a healthy breakfast would consist of all raw fruits and veggie juices or smoothies) but it was a rainy Saturday morning and we both were off work for once so we decided to have a treat. I made pancakes with blueberries and bananas, hash brown potatoes and a vegan omelette. My favorite omelette was always spinach and mushrooms. Luckily, I had a portobella mushroom, some spinach and Daiya (gluten-free, soy-free and dairy-free) cheese, hanging around in my fridge. So, I whipped this up  and it was so delicious I had to share the recipe. Of course you can top with whatever you like. Here are a few ideas I had: chorizo and salsa, sauteed veggies, sauteed eggplant and cheese, chili with cheddar. You could do whatever you like with the toppings, get creative!

Vegan Spinach, Mushroom and Cheese Omelette
"Egg" Mixture
10 ounces silken tofu
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp salt
1/8 tsp turmeric
1/4 tsp chili powder
1/4 tsp smoked paprika

Place all "egg" ingredients in a blender and puree until smooth. Add 1-2 TBS water if necessary.

Topping
1 portobella mushroom cap sliced
1//2 C baby spinach
1/4- 1/2 C Daiya cheese

Sautee mushrooms and once they are cooked to your liking, reduce heat and add the spinach to wilt it.

Assemble
Pour about half the mixture into a skillet over medium heat, it will be thick so spread it out a little with a spatula or spoon (don't spread much as it will spread very thin as it heats). When it starts to bubble (kinda like a pancake) add the mushrooms and spinach watch closely until it begins to brown around the edges it will stop bubbling in the middl. Add the cheese then use the spatula to lift the edge of the omelette and fold over. Cook until the cheese begins to melt and flip to the other side. Once cooked you will have a tasty omelette crisp on the outside and soft and cheesy in the middle. FYI- the "egg" mixture also makes a fantastic cheese sauce for vegan quesadillas or mac and cheese.

Vegan Tofu "Turkey" Roast

Need a roast for the holidays that's delicious and not too hard on the wallet like those $20-$40 vegan roasts you see at Whole foods around the holidays? Of course you do! This is the one and it's perfect for Thanksgiving or any meal where you might wish to have a vegan replacement for Turkey. It has a nice crunchy skin and is full of flavor. It goes great with mashed potatoes and gravy.

Vegan Tofu Turkey Roast

Tofu "Turkey" Roast

Step 1
Salt tofu

Step 2
1 tsp onion granules
1/2 tsp garlic granules
1/4 tsp cumin
1 tsp poultry seasoning
1 tsp hickory smoke
2 tsp agave
1/4 c soy sauce or bragg liquid aminos
2 c water

Step 3

1/4 c corn starch
1/2 tsp poultry seasoning
1/4 tsp salt
Dash of pepper

Step 4

Yuba (bean curd sheets)
Olive oil
Salt
Rosemary

Step 1
Salt tofu and use a fork to poke holes in tofu. The more holes you make, the more the tofu flavor the tofu will absorb. Set aside.

Step 2
Prepare marinade. Mix all ingredients in step 2 add tofu and let marinate overnight or for at least a few hours. It works best if you can marinate overnight or even better if you can let it sit for 3 days.

Step 3
Place step 3 ingredients in a bowl and mix. Roll marinated tofu in the mixture to thinly coat.

Step 4
Wrap tofu in  bean curd skin and cut off excess. Brush skin with olive oil, salt and rosemary and place in oven. Bake at 375 until golden brown. Some of the skin will be crunchy some will stay soft. 

Make Your Own Dole Whip!

Sorry I haven't posted in a while. When you work in a theme park occasionally it just eats your life for months or so at a time. Don't get me wrong, it's a lot of fun but sometimes your life just isn't your own.

So, to make it up to you, this post is about a delicious theme park treat you may have tried just outside the Disneyland Tiki Room. Made with Dole pineapples, this stuff is really popular and refreshing so as you can imagine there is always a line for this one hot days at Disney. It does contain extra ingredients that are not so healthy though. What I discovered recently is that I can make a comprable treat without anything but pineapple... well, and a Champion juicer.

All I had to do to make my own pineapple whip was put the blank on and push frozen pineapple through the juicer and that was it. So for breakfast I had delicious whipped pineapple and clean up was simple, everything just rinsed clean. Love the simplicity of raw foods. For added creaminess and sweetness, you can add a frozen banana but I like it just like this. Pineapple is naturally sweet so no need for sugar. I bet it would be yummy topped with raspberries and slivered almonds. For fun, and because I love chocolate, I added chocolate syrup. I just bought this Santa Cruz organic chocolate syrup. It still sugar but if you have ever as a vegan missed thick creamy hot fudge, this stuff is a great replacement. Mmm. Oh and you could also make a yummy pineapple float just swap out the blank for the screen and make some pineapple juice to add to your frozen confection. Simple and refreshing. If you don't have a juicer that will work for this, I apologize. You should consider getting one. If you can't afford the over $261. price, just keep checking places like craigslist and Ebay. It's worth it! Anyone out there know of other juicers that can do what the Champion does? I love the Omega but not sure it has the same features. Maybe a Vitamix would work?

Home made Dole Whip. Yummy!

Raw Three Ingredient Chocolate Mousse

Need a easy, decadent chocolate fix, without all the sugar and fat? Today I looked in my fridge and saw my raw cacao powder. Knowing how healthy it is and how it makes my cramps and headaches go away in minutes, I wanted some. I also saw my date butter so that's how this happened. It's really simple and so delicious. Try it!!

Chocolate Mousse- Vegan, Sugar-free and All Natural

Vegan Raw Chocolate Mousse:
(Single serving)
1/4 C date butter
1 tsp raw cacao powder
1 tsp vanilla
1-2 tsp water

Pour ingredients into a bowl and mix with a spoon until blended. Eat. Be happy. Ok so it's four ingredients but water doesn't count. ;-)

Raw Fettuccine With Meatballs And Creamy Marinara Sauce

Vegan, Raw, Gluten-Free, Paleo-Friendly Fettuccine With Meatballs And Creamy Marinara Sauce

I know I am posting a lot of uber-healthy recipes rather than decadent sweet treats. Trust me I have a ton of sweet recipes, which will be coming up soon but this summer it has been so hot and all I feel like eating is fresh, raw wholesome meals that won't heat up my kitchen and that take advantage of my amazing raw organic produce. So, if you're looking for junk food, hang tight I'll post those recipes later even though I might be switching over to a more plant based, less (or no) grain, soy, etc. I still have written down many vegan junk food recipes so I don't want them to go to waste. I will post eventually. I must clarify, when I say vegan junk food, I don't mean junk like the equivalent of fast food or twinkies. I always use quality ingredients which are healthier, they just are a little more processed than say Raw Fettuccine With Creamy Marinara and Meatballs. This recipe is vegan which means dairy and meat free. Also, it is gluten-free, grain-free, and 100% raw. It probably took less time to make than real fettuccine and didn't heat up my kitchen which is very important as we've been in a bit of a heat wave lately. Anyway, I am very excited about this recipe. I hope you enjoy.

Pasta:

4-6 zucchini 

juice of 2 lemons or limes

dash of salt

1 T olive oil (can be left off if you are cutting back on fat)

Peel zucchini and toss or eat the skins or feed to pets (I have a rabbit and guinea pig who love my veggie scraps). Use your veggie peeler to shred the zucchini into noodles then mix noodles in with the lemon or lime juice, salt and oil and set aside while you prepare the sauce.

My cute veggie lovers: Piglet and Thumper

Creamy Tomato Basil Sauce:

8-10 oz of cherry or grape tomatoes

1 T  red onion minced

1 zucchini peeled and sliced

salt to taste

1 clove of garlic minced 

5-7 leaves of fresh basil

5-7 leaves of sage

6-8 olives

Place all ingredients (minus the sage and olives) into a blender, Vitamix or Blendtec  (I know I'm pushing this blender a lot but it is my favorite you may also find a used or refurbished one cheaper on Amazon) and puree. Mix sauce into noodles. Add a few whole leaves of fresh sage and the olives chopped in half.

Italian Sausage Meatballs:

1 C Walnuts

1 C sunflower seeds

1/4 C sun dried tomatoes

2 cloves garlic minced

2 T onion minced

2 T fennel seeds

1 tsp basil

1 tsp oregano

salt and pepper to taste

water as needed

Soak your nuts and seeds while you prepare the noodles and sauce. If you don't remember to soak them, it's ok you may just need to add water while you are blending this mixture. Add all ingredients to a blender, Vitamix, etc or food processor and blend thoroughly. It should have the texture of a thick almond butter or something like that. Once mixed, roll into 1/2" balls.

Serve noodles and sauce over a bed of spinach and top with "Meatballs." There you a have a satisfying, delicious meal that is filling, wholesome and doesn't heat up your kitchen.  

Raw Lettuce Leaf Tacos and Raw Nachos

There's a restaurant I love called Sun Power Cafe in Hollywood. It's on Cahuenga blvd, if you're ever in the area and want to check them out. Quite possibly my favorite dish there (besides the chocolate shake or the key lime pie) is the lettuce leaf tacos. They are an appetizer but I usually order them as my entree. The dish seems small, like it wouldn't be a lot of food but it's the perfect amount of food. I guess all those live enzymes, minerals, and vitamins that are so bio available just fill you up faster. You don't miss what's not it them. Anyway, I've been craving them and the Paleo Power Lunch Cookbook I mentioned the other day had a similar recipe so, I made my own even better version today. I was completely ravenous after work and didn't have the time to wait for nuts and mushrooms to soak so I have a new impromptu version of my nut meat which requires much less preparation. I think perhaps the best recipes are invented out of starvation. I could be wrong. What do you think? Do you have any favorite recipes created under similar circumstances?

For this recipe, and most raw food recipes, you will need a good blender, I recommend this one: Blendtec Blender HPA-611-25 White - J-2 3qt 

It's my absolute favorite! It really is amazing, it can grind popcorn into cornmeal and rice into rice flour.   So it's great for a gluten-free baker to save money on gluten-free baking ingredients and it will cut time from all of your raw food recipes. If you're interested in more raw recipes, I own this book: The Complete Idiots Guide to Eating Raw By Reinfeld, Mark/ Rinaldi, Bo/ Murray, Jennifer . It makes raw food recipes simple. It really is a great beginner's book.

Anyway, without further ado, here's my new favorite recipe:

Lettuce Leaf Tacos/ Raw Nachos:

If making Lettuce Leaf Tacos, you will need 1 head of romaine lettuce washed. Each leaf can be sliced into two to three "taco shells." If making "Raw Nachos" you will need a couple cucumbers sliced into "chips"

Taco Meat

1 C Walnuts

1 C sunflower seeds

3oz sun-dried tomatoes

1 T chili powder

2 tsp cumin

2 tsp paprika

1-2 tsp salt 

2 tsp garlic powder

1 tsp onion powder

Soak nuts and sunflower seeds for 10 to 20 minutes while you prep the rest of your ingredients. Pour excess water out then pour the seeds, walnuts and sun-dried tomatoes into a food processor along with the seasonings. This should have a course texture.  Once blended to desired texture, remove from blender and place in serving bowl. Set aside.

Cheese 

1/2 C almond meal

1/2 C sunflower seeds

1/2-3/4 C water

juice from 1 lime

2 tsp nutritional yeast flakes*

2 tsp garlic powder

1 tsp salt 

1/2 tsp onion powder
dash of nutmeg

Add all ingredients to the food processor or blender, add more or less water as needed to reach desired consistency. I made mine about the texture and thickness of hummus. 

UPDATE: I recently made these and discovered a shortcut! I just chopped up avocados, tomatoes and olives and placed them on top, instead of making guacamole. It was easier and tasted great- maybe even better than with the guacamole.

Guacamole

2 Haas Avocados 

1 small tomato

1 jalapeno

1 shallot

1 garlic clove

juice of 1 lime

add salt and cumin to taste

Chop up tomatoes, green peppers, cilantro and black or calamata olives to place on top of the tacos or nachos. Place each taco or nacho topping in it's own separate bowl and each person can make their own with whatever they want to add. I made mine with "meat", then "cheese," then guacamole topped off with tomatoes, green peppers, cilantro and olives.

Paleo Power Lunch- Vegan?

      I can't say I'd ever go 100% Paleo as I don't eat meat and the diet would be rather restrictive. However, I really like this diet's avoidance of wheat gluten, and dairy and generally sticking to natural unprocessed foods. So, I just checked out this great cookbook. It provides a lot of help for planning out your meals for the week and also includes simple and nutritious no-cook recipes. I love un-cooking. I don't post nearly enough uncooked recipes. The only thing I did to make up for the lack of meat, which of course is not normally a lack of food for me but without grains, beans or potatoes (which are excluded from the paleo diet) to fill me up, the recipes can seem a bit sparse for a vegetarian so I made a recipe for "nut meat" (see below for recipe). It's raw, contains no gluten or grain and can be seasoned in any way to match the flavor of whatever dish you add it to.  I also recommend cauliflower blenderized to replace the egg. Maybe you could add flax seeds or cashew or sunflower seed butter or milk for more protein. I didn't try it so if you do, let me know how it worked out.

    I would definitely recommend this cookbook to anyone. If it seems to restrictive for a lifestyle change, it would easily make a great short-term detox diet or a quick plateau- busting diet for weight loss that will give you great energy. If you're vegan or vegetarian, include my nut meat as a substitute for the meat or you can just add extra nuts, seeds, or mushrooms to your meals to keep you from feeling really hungry.

Click here to get the Paleo Power Lunch Cookbook.

And, for anyone who's ever wanted to try gluten-free, soy-free*, dairy-free and egg-free meat alternative, here's my nut meat recipe. I think it needs a new name. Any suggestions?

Nut Meat
1 C raw walnuts
1 C raw white mushrooms sliced- or if you like the taste, dried shitake mushrooms have more of a meat-y texture
1 clove of garlic minced
2 tomatoes
1/4 C Bragg Liquid Aminos*
1/4-1/2 tsp onion powder
1/4 tsp sea salt or himalayan crystal salt
1/2 tsp raw agave

In blender, mix the tomatoes, liquid aminos, salt, agave onion powder and garlic. Add a little water if needed to blend thoroughly. Pour into a container with the walnuts and mushrooms and allow to marinate overnight. When ready to prepare "meat," drain the excess liquid from the mushrooms and walnuts then place in food processor and grind to a ground beef consistency.

For mexican taco inspired "meat" season with:
1 T chili powder
1/2 tsp paprika
1/4 tsp cumin
1/4 tsp oregano

For italian flavor season add:
sun-dried tomatoes, basil, oregano, and black pepper

*Liquid aminos contain some soy, can substitute an extra 1/4-1/2 tsp salt and 1/4 C water

Nachos for a heart-attack-free super bowl party!

I don't really have much interest in the super bowl besides the commercials and maybe the half-time show, but I love good food and entertaining! If I were having a super bowl party, this is what I would serve. You won't have to worry about heart attacks with this recipe. My sisters and I opted to go to Trader Joe's for a quick meal rather than Chipotle the other day and that is where this recipe was born. We needed it to be quick and with three of us it took less than 10 minutes to throw everything together. So unless you have 3 pairs of hands working in It was so good I had to share. This recipe features vegan nacho cheese, vegan sour cream, refried beans, beef-less taco meat, guacamole, salsa and fajita style peppers and onions.

Mmm Fajita Nachos

Vegan Fajita-Style Nachos

You will need:

2 tubs of non-dairy [cream cheese] spread

1 can Trader Joe's salsa style refried beans

1 pepper (red or green)

1/2 red onion

1 bag blue corn chips

1 package Avocados Number One Guacamole- or if you have time to make any other guacamole recipe, that's fine

1 tub of Trader Joes Serrano Salsa Fresca- or other Salsa you enjoy

1 tsp Trader Joes Red Jalapeno Sauce- if you don't have TJ's maybe you can sub Tapatio or Texas Pete or whatever other hot sauce you enjoy

1 package TJ's Beef-less Grounds

olive oil

1 Tbs lemon juice 

1 tsp chili pepper

1/2 tsp paprika 

1/4 tsp cumin

1/4 tsp garlic powder

1/4 tsp onion powder

1/2 tsp salt

Start by slicing the peppers and onions first then place the onions in a pan with some olive oil on low-medium heat. While the onions are cooking down, start the taco "meat." 

In a bowl mix the chili pepper, paprika, cumin, garlic powder, onion powder and salt in with your Beef-less Grounds. Once thoroughly mixed, pour olive oil into a pan add your "meat" and brown until desired temp is reached.

 While you're cooking the meat or once you're done, it should be time to add the sliced pepper to the onions that have been cooking. Add more oil if necessary. 

Next make the nacho cheese. Take one container of non-dairy spread and dump it into a small saucepan. Add 1/2 C water and 1tsp Jalapeno sauce along with a dash of salt and a dash of garlic. Stir over low heat until your nacho cheese reaches desired consistency. 

Now put the refried beans in a bowl with 1/4 cup water and heat in the microwave on high about 2 minutes. Stir well once you take it out of the microwave. By now our peppers and onions should be cooked so don't forget to remove them from heat.

Then make the sour cream. In a bowl mix the other tub of sour cream with about 2 Tbs of water and 1 Tbs of lemon juice and it's ready to serve. If it still feels too thick you can add a little more water.

Place everything in serving bowls and let your guests put together their nachos however they like. If you're taking food to a party and that's too inconvenient, you can layer it in a large bowl in this order: beans, meat, nacho cheese, peppers and onion, guacamole, salsa, sour cream. Or, try my 7 Layer Dip if you prefer. 

Happy Super Bowl!!