Whether you are making breakfast in bed for your love, or your kids. Having a sweet lunch date, or a romanic dinner, these are tried and true dishes are easy to prepare, but seem like you spent WAY to much time in the kitchen, shhhh I wont tell if you don't, haha. I'll be making some of these for my family on Valentine's Day. I hope you enjoy your Valentine's Day and treat yourself with the same amount of love you are giving to others, because YOU deserve it! MUCH LOVE~ Des!
BREAKFAST-
Oat pancakesThese pancakes are easy even on a weekday.
Breakfast SausageWe always have sausage in the freezer ready to heat up for any special occasion when you want to seem like your going that extra mile without much work involved.
LUNCH- Creamy Baked Pasta can be prepped the night before. Make the sauce and pasta put in the oven safe dish cover and pop in the fridge. When your ready to bake top with bread crumbs and pop it in the oven. I'll be really honest... it's delicious without the bread crumbs and extra step of baking.
DESSERT- Chocolate Cake this is such an easy cake that literally takes no time and you probably have everything you need on hand.
Chocolate Chip Cookies are something that we take when our kids need to have options and share with others so if you or your kids are having a Valentine' day party make these and everyone will thank you!
This soup is everything I've ever wanted in a soup. It is hearty, healthy and oh so delicious! As quick and easy my Easy Vegan Lasagna is, this is even quicker, easier and the taste just as amazing! AND, I get to use one of my favorite kitchen gadgets.... The Instant Pot! If you don't have one don't worry, I've got you covered, with a stove top version. The whole family loved it or I wouldn't be sharing it. Even Ethan loved it. He is beginning to like tomato based dishes, which is so AWESOME! That just goes to show us that we really can begin to enjoy foods that we once didn't. OK, let's get cooking shall we! Ingredients:
1 medium chopped onion
3 celery stalks chopped
1 red or yellow bell pepper chopped
3 large carrots or a hand full or 2 of baby carrots sliced
8 oz. Mushrooms sliced
3 cloves of garlic minced
1 Tablespoon Tomato paste
2 teaspoons Dried Parsley
2 teaspoons Dried Oregano
1 medium or 2 small Zucchini sliced into half moons
32. oz of your favorite Marinara Sauce jarred or homemade (you can use the ingredients for mine here, just add the ingredients right to the pot)
Using the Sauté mode add the onion, celery, pepper and carrots and cook until soft, I add a little water as needed to prevent sticking (sautéing isn't necessary if you are in hurry).
Add the mushrooms, garlic, dried herbs and tomato paste, stir to combine then add zucchini stir
Pour in jarred marinara (or add the ingredients for this sauce), vegetable stock and water, stir. Adjust seasoning and salt and pepper to taste.
Add broken pasta, stir to make sure the pasta is covered.
Check your instant pot lid to make sure the sealing ring and gaskets are all on properly. Put the lid on and set it to sealing.
Press the off button to stop the sauté mode. Then press Manual and adjust the time to 4 minutes (cooking pasta in the ipot is half time cook time on the box minus 1 minute).
Release the pressure after the 4 minutes is done. Remove the lid away from you.
Stir the soup then stir in the Spinach.
Optional: Top with your favorite vegan ricotta. Or make the THIS ONE from Easy Vegan Lasagna while the soup is cooking. It comes together so quick and it AMAZING! Add fresh Basil ribbons on top.
ENJOY!!
Stove top version: is super easy too. The only difference is the cook time after you add the pasta, follow the cook time on the box of Lasagna noodles you purchased.
Please make this! Especially if you like Lasagna, it's amazing. If you have any left over it won't be as soupy the next day, but it's still delish. You can top it with more marinara if you would like, but I don't think it's necessary.
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Watch the video if you want to see how I made it.
I forgot to stir in my spinach at the end... Story of my life!
You do better than me, and don't forget it, haha!
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If you know me, or even if you don't, I think it's pretty clear I LOVE FOOD! While, I love being in the kitchen, I don't love to make complicated recipes that take so long to make and only seconds to inhale. I want it to be EASY but AMAZING so I can make it whenever I want to, instead of blocking out hours in the kitchen cooking and then cleaning up after the tornado that I created, haha. This Falafel recipe is the best I've had in a very long time. After changing to an oil free diet I was so bummed that I wasn't going to be able to enjoy a lot of things that are traditionally fried. So I've been on a mission to make those recipes and enjoy them in a healthier less gut wrenching way. My body and heart have never been so happy, they tell me daily by the way I feel, haha. That's how this flavorful yet healthy Falafel was born. I used my Air Fryer but that is not a deal breaker, these can be made in the oven (because let's face it and Air Fryer is just a mini convection oven). Let's get started because I'm hungry and these are calling to me.
Here's how it's done Falafel
To a food processor add:
2 cans of Drained Chickpeas (reserve the liquid of at least one can in case the mixture is too dry)
1 small or 1/2 of a large Red Onion
1/3 cup Cilantro
2-3 cloves of Garlic
2 Tablepoons Dried Parsley (you can used 1/4 cup fresh and I would suggest it but I was out and I'm the kind of cook that uses what I have on hand. What can I say I'm a REBEL, lol)
2-3 teaspoons Ground Coriander
2-3 teaspoon Garlic powder
2-3 teaspoon Cumin
2-3 teaspoon Onion powder
salt and pepper to taste
Process until just combined you may need to scrap the sides and pulse it instead of "letting her rip" so you DON'T make hummus. (I'll link the YouTube video below, you can see the texture. I'd love to see you over there too ;)
Add mixture to a bowl and toss in the following:
1 Tablepoon Toasted Sesame seeds
1 teaspoon Baking Powder, mix to incorporate
depending on how wet or dry your falafel mixture is you may need to add a little bit of flour just to help bind it. I did a light dusting of oat flour to the top of the mixture. You can see in the video.
form mixture into your desired falafel shape
Optional: Coat the falafels with seasoned Panko Bread crumbs, use gluten free if needed (here is one or two that I'll be trying soon). This adds a great crunch that you'd get with the traditional fried falafel.
I used an Air Fryer for this particular batch but I've also made them in the oven. I don't have a preference other than the oven does help when making large batches. But the Air Fryer is faster.
Air Fryer Instructions:
380 degrees for 10 mins, flip then up the temp to 400 for 3-4 mins.
Oven Instructions:
400 degrees for about 20 mins flip if needed and cook for another 5-7 mins. Cook time will depend greatly on your oven.
We wrapped them a fresh vegan oil-free pita that a local bakery makes. If you can't find a good alternative I love to add them on top of a big salad or on top of romaine "boats" topped with the Tzatziki Sauce. I'll just be really honest, I could put this Sauce on a piece of cardboard and be in heaven, lol.
Tzatziki Sauce here's the recipe:
Grate about a 1/2 cup of cucumber. Give them a squeeze and set aside to drain the liquid out so the end result isn't to runny.
2 Garlic Cloves (you can use garlic powder to taste)
Zest of one lemon (optional)
1-2 Tablespoons Lemon juice
2-3 teaspoons Dried Dill
Unsweetened Plant Milk or Water gradually add liquid in until desired consistency. I started with 2 Tablespoons. This is to your preference
Salt and Pepper to taste
Optional: add a little hot sauce or cayenne pepper for a little heat.
Add grated cucumber and Hemp Seed mixture to a bowl, mix well, adjust the thickness and seasonings to taste. I hope you make this and love it as much as we do... so I say that every time? Listen I'm not going to put something on here that we don't love, I'd never do that to you!
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My end goal in life will always be getting as many veggies as I can into my family, haha. I know to some this is not a huge goal, but let's be honest, this is one of those goals that just makes you such a super magical force. When you make THESE AMAZING COOKIES for your family and tell them I'm glad you like because it's made from beans, or this SAUSAGE is made from oats, or this Creamy Baked Pasta is made from CAULIFLOWER, and your 10 year old son looks up at you with huge eyes like you've just solved the Pythagorean Theorem, that my friends is a goal I will forever be reaching for and hope to continue to meet each time I make a dish with hidden veggies! Ok, If you can't tell this was a hit and I'm not sure why I'm surprised because Cauliflower is an amazing versatile ingredient. I've made this a couple different times with a different flare like Mexican (added chili powder and cumin for a taco Mac flavor) and Cajun (I used Tony's cajun seasoning and it was sooo good and a little spicy). I make sure to have a few bags in the freezer for quick and healthy dishes when I just don't have time to think about it.
My oldest daughter asked if I could make a "creamy" pasta. I thought about using a cashew base (too high in fat me to down a huge plate full) or a fat free vegan béchamel (which doesn't offer any nutrients), neither of these really had everything I wanted in a creamy sauce. So I scan the kitchen and decide to change up my Southern Gravy recipe to make it more pasta friendly. This is what I ended up with and the whole family loved it. Let get to it.
Bring a pot of water to a boil and get 1 lb. of pasta pasta of choice started. I used 1 lb. of this Brown Rice Pasta.
Bring a pot of water to boil ADD the following:
16 oz. frozen or fresh Cauliflower
1 small Onion
3-5 large cloves of garlic (we like a lot of garlic I use 5 and it's not overpowering, but I LOVE garlic)
2-4 Tablespoons Sunflower seeds optional (You can use any nut or seed you like. It adds a nice mouth feel, but is totally optional!)
Boil until the cauliflower is tender enough to mash easily. Drain the pot but keep about a cup of the cooking liquid incase you need a little to help blend it. You can watch the video below to see how I pulled it together.
To a blender ADD
Drained Cauliflower mixture
Tablespoon or 2 at a time of the cooking liquid (don't make it too thin)
salt and pepper to taste (if you are using the mushroom seasoning remember, it's salty)
Now's the time to add whatever flavors your going for. This is great as is but really tasty with additional spices like Chili Mac flavors or Tony's cajun to spice it up!
Blend until smooth and creamy. Add this to your cooked and drained pasta. Mix well, taste and adjust seasoning again if needed. Pour Creamy Pasta into a baking dish and top with Seasoned Bread Crumbs recipe below. Pop into a 375 degree oven until the top is golden brown about 15 mins.
Seasoned Bread Crumbs
Panko bread crumbs (I used these). USE GLUTEN FREE IF NEEDED. Options below*
I hope you make this and enjoy it as much as we do. Don't forget to make this into your own dish and season it up how you and your family enjoy! Then snap a picture and tag me on Instagram tell me what you did different so I can try it too!! MUCH LOVE ~ Des!
PIN IT!!
WHAT THE VIDEO!
Please follow us on social media! I LOVE connecting with you all so much! Here's where you can find us, we are The Plant Eaters on all of them, or you can click the links and you'll find us! Don’t forget to snap a picture and tag us on social media!
*VEGAN GLUTEN FREE BREAD CRUMBS: Potato bread crumbs I had no idea potato bread crumbs were an actual thing I'm DEFINITELY trying these)or I haven't tries these either these are on my list too,Chickpea bread crumbs. Let me know your favorite Gluten free bread crumbs so I can try them!!!???
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This soup will warm you to your soul. It's everything you want in a bowl of soup, comfort, warmth, and filling.
It's getting cooler in many parts of the world. There's really nothing like coming home on crisp cool day to a big pot of hot comforting soup, that fills your belly and warms you straight to your soul. I wouldn't know anything about, that since its still 90°f here in Flordia, and don't even ask about the humidity. But, we don't care, we are craving soup just like a lot of people are this time of year. Soup is so nursing and just dang delicious! We've been enjoying this for dinner and the leftovers are even better. This recipe couldn't be any easier to throw together, here's what you'll need.
Ingredients:
1 Diced Medium onion
1 Bell pepper (I used the mini sweet peppers 2 red and 1 yellow, green will work too. Use what you like)
2 Stalks of celery
2-3 cloves of garlic
2 carrots diced
4-5 Medium Potatoes (I used Russet baking potatoes because I always have them on hand. If you are using a smaller potato you'll need more,).
1 lb. bag of frozen of fresh Broccoli
1-2 teaspoons garlic powder
1-2 teaspoons onion powder
1 Tablespoon mushroom broth powder (optional)
32oz. Vegetable stock (Here is my absolute favorite it is SUPER flavorful)
2 Cups of water
1/2 cup Nutritional yeast
Salt and Pepper to taste (go easy on the salt if you are using the mushroom powder it's salty)
Directions:
Heat a large pot on medium/high heat. Add diced onion, pepper, celery, carrots, add a little water just to get the party started and cook until the veggies have softened. Add chopped garlic and a little more water to prevent the garlic from burning. Add seasoning and continue to sautée until all the veggies are slightly browned about 5-7 minutes. Add the veggie stock and water bring to a boil, drop the heat a little and cook at a gentle boil for about 5 mins so the carrots can get a head start. Add potatoes cook until just tender. Once the potatoes are tender add 4-5 ladles of the potatoes and veggie to a high speed blender (try not you get too much liquid at this point, the amount of veggies in your pot is up to how chunky you like your soup. I like it pretty chunky so I make sure I have a good amount to potatoes and veggie left in the pot) add a couple of ladles of use the soup liquid to the blender. Add Nutritional yeast and 1 tsp of each of the spices your adding to your soup. Blend until super smooth and thick. Add the blended soup back to the pot, stir and add broccoli and cook until tender.
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Don't forget to snap a picture and tag my on social media
Watch the video so you can see step by step how I make it.
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I love lasanga, but I never liked making it because of the whole "labor of love" that goes along with it. But recently, I've had a hankering for it, and haven't made it since we went vegan. But, I needed something easy. All the recipes I've seen and even used to make, I had to cook a bunch of stuff before I even put it all together, and cook it again for another hour! That's not something I have time for, and honestly, if I had that kind of time, lasagna is not at the top of my list for long lengthy things to do, now a massage, that I'd waste hours on, I digress. So, I wanted an easy vegan lasagna I could layer some stuff, along with our favorite tofu ricotta, throw it in the oven and call it delicious.
I literally did just that, tossed a bunch of stuff that I know my family likes, and even snuck in some spinach, kale and arugula! I didn't precook anything! I know, I say this all the time, but please just remember this is a guide ADD the thing you know your family will like. But sneak in some chopped greens of choice your family will not bat an eye! You may be concerned the raw mushrooms will give off too much liquid, to be honest I kind of was too, but they don't! The noodles are the oven ready version so I didn't worry too much since 1. I didn't add a ton 2. the extra little bit of liquid would help the noodles cook. The tomato sauce is so easy too I opened a couple of 32 oz. cans of my favorite crushed tomatoes after they finished the job of pressing the tofu for my tofu ricotta. Which isn't totally necessary, but they needed a job while I figured out what I was going to throw into this Easy Vegan Lasagna.
Tomato sauce (recipe below), or use your favorite jarred sauce
Tofu ricotta (recipe below)
In a casserole dish add a layer of tomato sauce to the bottom, add a layer of oven ready lasagna noodles (you may need to break a few of them to make them fit, again you can watch the video to see how it worked out for me), then a layer of the tofu ricotta enough to cover the noodles, sprinkle the chopped greens of choice I use a spinach, kale and arugula blend, add chopped artichoke heart and sliced mushrooms, then add another layer of tomato sauce, noodles, ricotta, greens, artichokes, mushrooms, sauce, I sprinted a little almond "parm" of top it's just finely grated almond, nutritional yeast and salt totally optional. Cover with foil and bake according to the oven ready noodles you use. I baked at 375 F. for 50 minutes, then removed the foil and baked another 10 minutes. Let in rest for about 10-15 minutes. ENJOY! Please please snap a picture and tag me on Instagram!
Tomato sauce recipe:
Mix together
2 28 oz. cans of crushed tomatoes (I love Cento brand, you can find these at most grocery stores)
mix everything together no need to cook it or even heat it just put it to the side and wait until you are ready to add it to the lasagna.
Scarlet loves the Tofu ricotta she loves to help "clean" the spatula, haha.
Tofu Ricotta recipe and instructions:
1 block of extra firm tofu drained and pressed if you want to I do because I prefer the texture if you don't care do waste your time.
juice of 2 lemons and the zest of 1
3 Tablespoons nutritional yeast (I try not to use the enriched kind)
1/2 cup fresh basil
1 Tablespoon oregano
2 teaspoon garlic powder
1 teaspoon onion powder
salt and pepper to taste
Put everything in a food processor or blender pulse and scrap as needed until the consistency you like, I like it pretty smooth you can see the YouTube video here and below where I show the texture we like.
This is my plate and I went back for 2nd's!
We served it with salad and Homemade Bread you should always have some on hand!
Pin it and follow me on Pinterest, I'm just starting to add some of our recipes and I'd love to follow you for ideas!
Here's the YouTube video if you're interested in seeing how I there it together!
Vegan Crab Cakes have been a popular item on the internet for a while. I remember when we first transitioned to a plant-based lifestyle just over 2 years ago. I found Hot for Food blog and saw a recipe for vegan crab cakes made from canned artichokes. It was pan fried and pretty good, but I haven't made them since. I don't find it necessary to fry things anymore and I can't eat fried foods so I come up with way to get that crunch without all the heavy greasiness, that would send me into a digestive pit of pain, and likely knock me out cold, sorry I got carried away. Anyway, I wanted a vegan crab cake with a little more "chew", baked and oil-free, and I could sneak some more nutrition into the kids, and hubby for that matter, ha. So, I looked around Pinterest and found a few made with chickpeas!! You know how I love Chickpeas they are a staple, and ALL my kids love them, so that should speak for its self. Side note if you haven't tried The Best Vegan Chocolate Chip Cookies, pick up a couple more cans of chickpeas and make them, you will not regret it!!
I tested a few of the recipes but they all fell a little short, so I decided to wing it, since I have a few different things on hand, I went with it. Oh my goodness they were SO good. The Best Vegan Crab Cake better then crab cakes with crab for that matter. This batch made 12. I was hoping to save a few to see how they held up in the fridge and freezer. They had ALL BEEN EATEN! My picky 16 year old ate 5, that's right 5!! We all wanted more. I made another batch the next day just to see if maybe it was a fluke... ALL GONE, AGAIN! Ethan grabbed 2 before I had the table set. He was not taking any chances, ha! Scarlet was climbing the counter asking "you make, you make, you make?" She wanted them before they were even baked. She sneaks into the kitchen and taste tests with me. I'm happy my family has embraced this lifestyle with me. Thanks guys your the best!
I know, I know get to the recipe Des, ok here's what you need:
1 sheet Nori (optional) it does add a hint of the sea, it's not super over powering but if you don't like nori it's not a deal breaker.
2 teaspoons Garlic powder
2 teaspoons Onion powder
1 Tablespoon Old Bay (this is what makes the crab cake in my opinion, this is not optional)
1 Tablespoon Dried Parsley
1 teaspoon Dried Dill
Add the next ingredient
1/4 cup finely dices Red onion
1/8 cup dices roasted Red pepper
Zest and juice of 1 Lemon
1 Tablespoon Yellow Mustard
2 teaspoons Soy sauce (if I had Vegan Worcestershire sauce I would have used it)
Few dashes of Franks hot sauce (use your favorite hot sauce, and you guessed it, it's optional)
1 to 1 1/2 cups Panko bread crumbs (some are not vegan so check I use this brand)
Black pepper to taste Coating:
1 cup Panko Breadcrumbs
2 teaspoons Garlic powder
2 teaspoons Onion powder
2 teaspoons Old bay Seasonings
salt to taste (optional Old Bay does have salt)
Directions:
Preheat oven to 400. Line a large sheet pan with parchment paper.
In a food processor add Chickpeas, Artichoke Hearts, and the Hearts Of Palm, celery, rip the nori into small pieces and toss it in to, and the spices. Pulse ingredients until a shredded "crab" type consistency. Then add it all to a bowl along with everything except the breadcrumbs I'd add the breadcrumbs a little at a time. Mix and adjust the seasoning to your taste. You may need to add more bread crumbs if your mixture is too wet. Form into patties this made 12 patties. If they aren';t holding together you can pop them into the fridge for about 10 mins. I didn't need to, but it's an option if they need it. Then coat with breadcrumb coating mixture on all sides.
Bake for 30-40 minutes until golden brown. (If you have an Air Fryer totally make them in it. I wish I had tossed one or 2 in just to see how it turned out.)
I know it's a lot to ask, but for your safety, and don't ask how I know, you should let me cool for about 5 minutes.
You can make a crab cake sandwich, top them on a salad, or just eat the dang thang standing over the stove while your family has no idea you are gobbling up the goodness, but you should share that why they can see how awesome you are at this whole making veggies taste like a delicious plate of goodness, haha! You can totally make a Vegan Remoulade to go on top, I didn't have any cashews on hand so I didn't. This one is topped with Just Ranch from Hampton Creek. Jason and Makayla both agreed it was a good as "sauce" for these.
Here's my plate, after I devoured the one secretly, maybe while standing over the stove, burning my mouth off... I squeezed fresh lemon on mine and it was perfect! MAKE THESE, Follow us on social media. If you ever make anything take a picture and tag us on Instagram and Facebook! We love connecting with you! MUCH MUCH LOVE~ Des!
Pinterest Definitely let's follow each other on Pinterest. I NEED to see your PINS and get inspired!! YouTube channel Most of my recipes will have a video and What We Eat in a Day videos. Facebook page Facebook hates me and blocks my website pretty regularly so... we have a love hate relationship right now, haha. Instagram I always post a pictures on IG so if you follow me there you will see them 1st ;)
Here is the recipe video if you're interested in see how I make it. It's helpful to see the textures and the process! *Links are to my Amazon Affiliate link. If you click or buy anything I will receive a commission at NO additional cost to you. It does help our family and we appreciate you support in this way!
Can I just say one thing? Why did I wait so long to make these! They were so easy and, I had everything I needed in my fridge and pantry, just sitting there whispering tostadas.... tostadas.... TOSTADAS! It was actually Jason's brilliant idea, he's a pretty smart guy, and has good ideas for new and exciting ways to eat our everyday favorite foods, that's one reason I keep him around ;p
You can feel good about eating these, they will not weigh you down like oily, greasy, fried tostadas. This was made in your kitchen, so you control the ingredients, and you and your family get to enjoy easy delicious food that fuels you instead of hurting you!
I kind of feel silly making a post about these since they are really easy, but I just had to share because that's what this blog is all about SIMPLE, FAST, DELICIOUS VEGAN FOOD! If it's not easy and tasty no one would want eat this way. It doesn't have to be complicated to meet our needs for healthy, family friendly, amazing food. You guys this is super simple, healthy, and so satisfying!
Here's what we used, but you know what I'm going to say... use what you have, and what you like.
I always have leftover rice and pinto beans in the fridge. I batch cook both because, those are our favorites. We mixed the rice, beans, salsa and seasonings to taste and popped it in the microwave to heat it up. I'll post a list of the seasonings we used here:
Garlic powder
Onion powder
Chili powder
Cumin powder
Creole spice blend (Tony Chachere's is what we use)
Now we start layering:
Baked Corn Tortillas or pre-made (I found these oil free Baked ones, they are gooood)
Mixed Salad or Romine or Iceberg or Spinach or None, whatever you like.
2 or 3 spoonfuls of the Rice and Bean mixture
Salsa (Pace Picante medium is our favorite)
Guacamole (I mix avocado with garlic and onion powder, lime juice and salsa, so easy and so delish)
DONE, EAT IT AND GO BACK FOR MORE!!! NO WAIT snap picture and tag me on social media so I can see your delicious creations and how you made them! Instagram: @theplanteatersThe Plant Eaters on Facebook
Much Love~ Des!
*Links are to my Amazon Affiliate link. If you click or buy anything I will receive a commission at NO additional cost to you. It does help our family and we appreciate you support in this way!
Asian inspired dishes are one of my go-to's here. For a few reasons, other than the obvious, it's delicious! It's also easy to veganize, it's quick, and I usually have all I need on hand to throw something together that my family will enjoy and I can feel good about feeding it to them because it's healthy! Who doesn't was to slurp saucy noodles. I use The Sauce on so many things, so I make it and keep it in the fridge to put on rice, veggies, dip sushi, pot stickers, spring/summer rolls, the list goes on and on...
Baked Tofu tossed in The Sauce and Stir-fried Rice
Most of the time any stir-fry I make starts with water sautéing, a large onion, mushrooms, shredded carrots, towards the end of the sautéing I'll grate a few cloves of garlic and a "knob" of ginger into the pan after the other veggies are soft. I'll add some of The Sauce (recipe below) to really amp up the flavor of the veggies, letting it soak up some of the delicious sauce. Add some steamed broccoli then your noodle of choice. I used spaghetti, because I always have spaghetti, most people can find it and I'm a rebel, I think pasta is a fine alternative to asian noodles! But, these Ramen noodles would be amazing too! You can use the veggies you like, any noodles you like, anything goes, just get in the kitchen a make it! Toss everything together and let The Sauce heat up and coat the noodles and veggies. I added some Baked Tofu, if you don't like tofu (I was you, make this tofu and you'll change your mind, I promise), or don't have any just leave it out. Sprinkle with sesame seeds and ENJOY!!
The Sauce:
1 Tablespoon Almond butter (You can add more, any nut or seed butter should work, it's optional so if you want a lower fat version leave it out)
1/4 cup Soy Sauce (Tamari, Liquid Amino's etc.)
1/4 cup Water
1 Tablespoon Maple Syrup
1-2 teaspoons Garlic powder
1-2 teaspoons Onion powder
1-2 teaspoons Ginger powder
1-2 teaspoons Mushroom broth seasoning (again optional, but it's so good, look for it at an Asian market it will be cheaper)
1-2 teaspoons Korean Red pepper flake (use your favorite red pepper spice, sometimes we add one of these instead Sriracha, Sambal Oelek, Sweet Chili sauce, I promise add what you like it will be awesome)
2 drops of liquid smoke (I use Hickory)
2 Tablespoons Corn Starch, ONLY add this when you are are cooking it. DO NOT add this if you are just making it to top or dip things in, the Corn Starch won't taste good uncooked, haha.
Here's the recipe video. I recommend watching it to see the steps, Much Love Always ~ Des!
*Links are to my Amazon Affiliate link. If you click or buy anything I will receive a commission at NO additional cost to you. It does help our family and we appreciate you support in this way!
This Baked Tofu is our favorite and I batch cook this pretty much weekly. Confession time, I HATED TOFU! I know some people that are transitioning to this lifestyle are saying, "MMM, yeah I'll never like tofu!", "I'll never eat tofu!", or "Uh, gross is that tofu?" I was you, not that long ago actually. I made the ever so popular Tofu Scramble, I hated it, my family liked it well enough. Not enough to request it, so that wasn't something that was on the menu. Until, we went on a 13 hour road trip.
The salad at The Tomato Head
We stopped at this great restaurant with vegan options in Knoxville, TN. Called The Tomato Head. I got this great salad with marinated baked tofu, and I was a believer! I promise there is tons of tofu under all that.
I had to try to replicate it at home, and make a few minor adjustment to suit my needs. The mouth watering picture above made with what I've been calling "The Sauce" all over it, that stuff is good on everything!
Baked Tofu Sammie
Here's how I make it in huge batches for the week, if I'm lucky it lasts that long. I prefer the texture of previously frozen tofu. When I get home, I put it in the freezer. I always have some ready to go in the fridge that I've already frozen and thawed, waiting for me. Once it's thawed, I drain it and press out as much liquid with my hand as I can, if I have time I'll press it between a couple of pans with about 5 cans on it, but more often then not, I don't. Once I've hand squeezed the liquid out, I marinate it.
Marinade: (almost just like The Sauce with a few exceptions)
1/2 cup of Water
1/4 cup Soy Sauce low sodium, (Tamara, and liquid amino's etc. will work too)
2 teaspoons Maple syrup
2 teaspoons Garlic powder
2 teaspoons Onion powder
1 teaspoon Korean red pepper flakes
1 Tablespoon Mushroom broth seasoning (you know what I'm going to say, optional, but it's SO GOOD)
2-3 drops of liquid smoke (I used Hickory)
I drop a few pieces of tofu in, flip and add a few more, continue. I can marinate about 2 blocks of Extra firm/Super firm tofu.
Line 2 baking sheets with parchment paper and line the tofu squares evenly.
Bake on 400 for 15 minutes. I do this a little different depending on what I'm making and how soft or dry, I want it. The longer you bake the dryer it will be, which I like because it has a good bite to it. I like it a little softer and moist for other things. I also toss the tofu in The Sauce after baking like I did for the main picture of this post. It depends on your preference. Play around with it, I promise you will be a tofu lover and if you make this and still don't like it, I'll still love you, I guess ;)
Much Love my sweet friend ~ Des!
I recommend watching this video so you can see the process. This is the dryer version, but you'll see the steps.
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When I said we were breakfast people, I wasn't lying. But honestly, we have this for dinner more than we do for breakfast. You know Binner (breakfast for dinner). I'm sure you agree, pretty much the best thing in the world, is Binner! I've made a few versions of this gravy, and this is our favorite one. I say that every time, but I would not steer you wrong my friend. If you like Biscuits and Gravy look no further, you've come to the right place.
This gravy is so savory with hints of Sage, Rosemary and subtle Smokiness that mimic Country White Gravy that is used in so many Southern dishes.
Thankfully, I didn't burn these biscuits, which I'm notorious for, Thanks MOM! I kept a hawks eye on these beauties and they turned out almost too pretty to eat...
In a saucepan add following ingredients and enough water to cover. 1 lb. Bag frozen Cauliflower (Don't worry if you don't like Cauliflower you can't taste it)
1 small Onion roughly chopped
2 tablespoons Sunflower seeds (Cashews work too, *optional leave them out if your not eating seeds or nuts)
1/2 teaspoon Rosemary 1/4 teaspoon Sage 1/2 teaspoon Garlic powder 1/2 teaspoon Onion powder
Bring to a boil and then simmer until the cauliflower and onions are soft and can be mashed with a fork or spoon.
Reserve the cooking liquid to thin the gravy as needed.
Add the drained mixture to your high speed blender along with
1/4 to 1/2 teaspoon of No Chicken bouillon (I used Better than Bouillon no chicken base http://amzn.to/2gPHkob)
3 drops of liquid smoke (YES exactly 3 no more no less, haha... You can always add more to your taste, but don't over do it, cause it can go wrong... real quick.)
2 teaspoons Mushroom Broth seasoning to taste this is salty so add a little at a time if you're salt sensitive (it is TOTALLY optional, but I use this in a lot of recipes and LOVE IT! Look at your local Asian market it's way cheaper!)
1/2 teaspoon each Rosemary, Sage, Garlic and Onion powder (This is to taste you will need to taste and adjust until it is to you preference. I start with 1/2 and work my way up.
Blend until super smooth adding a little of the cooking liquid as needed.
Pepper (I use a lot because that is traditional for Southern White Gravy and it's GOOOD!)
Salt (optional, do not add salt until after you have adjusted the bullion and mushroom broth seasoning if you are using it).
Here's the recipe video, it's helpful to see the process so I highly recommend watching it. Plus you can see what the family thinks about it.
I hope you enjoy this dish as much as we do. If you do make it or another recipe please post a photo and tag me on Instagram @theplanteaters or follow us here on Facebook.
Much Love ~ Des!
*any links to products are purchased and not sponsored, the link is my affiliate link and if you do click or buy it helps us with no additional cost to you.
This is a go to dinner for us! The kids request it and I'm happy to oblige!
My non-plant based family requests this on a regular basis when they come over for dinner! It's super versatile, you can use the veggies you enjoy! Make this and let me know what you think!? If you're interested in seeing it come together you can watch the video!
We love having mashed potatoes and green beans with it!
CHICKPEA LOAF
In a food processor chop to your preferences (I process it a lot because my kids don't like chucks of veggies)
8 -10 oz package mushrooms (your favorite) 1/2 - 1 Red or green bell pepper (depending on the size and how much you like) 1 Onion 2-3 garlic cloves Add to a dry non stick pan over medium heat. Add mushrooms, peppers and onion, sautée until liquid has evaporated. While that's cooking. Add 3 cans (or equivalent cooked chickpea) of drained and rinsed Chick peas to food processor (reserve one can of Chick pea liquid or you can use veggie broth or even water to use if the mixture gets too dry ONLY USE IF NEEDED I rarely need it). Process until no whole beans and desired consistency, I prefer to leave the beans chopped rather than smooth like hummus, it will be too mushy inside . Add cooked veggies and chickpeas to a big bowl then add: 1 -2 tsp (or to your taste) of each Dried Oregano Dried Rosemary Dried Sage, Dried Thyme Onion powder Garlic powder Couple of dash of liquid smoke (Add other seasoning you like!!)
Pick your binder. I used 1/4 to 1/2 cup *Panko bread crumbs (See below for the brand I use. Make sure to double check the ingredients, some are not vegan) and a few unsalted crackers, these help keep thing dryer, another option is quick oats, it works great too. Add enough of your binder until you can squeeze into a ball and it holds together, but not sticky. Taste and adjust seasonings. Transfer to lined loaf pan or muffin tin works too. Top with sauce.
For the sauce 1-2 Tbsp tomato paste 1/2 cup your favorite ketchup 1 Tbsp your favorite mustard (I used yellow) Onion powder and Garlic powder to taste Maple syrup to taste
Bake at 400 for 20 to 30 mins. Let rest about 5 mins. If you like to top slightly brown you can put the broiler on for a few seconds. DON'T WALK AWAY, HAHA. ENJOY!
