tag:blogger.com,1999:blog-10301836697843795442024-03-08T00:13:32.670-08:00The Plant EatersThe Plant Eatershttp://www.blogger.com/profile/16969939697050186806noreply@blogger.comBlogger32125tag:blogger.com,1999:blog-1030183669784379544.post-64427292453438556722018-11-17T06:46:00.000-08:002018-11-17T04:34:54.292-08:00VEGAN THANKSGIVING MENU IDEAS<div class="separator" style="clear: both; text-align: center;">
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I know it can be difficult around the holidays eating a plant based vegan diet. These are some of the things I'll be making throughout the next few days, for my family and gatherings with non-vegans that I'll be sharing meals with. <a href="http://www.mrsplantintexas.com/">Mrs. Plant in Texas</a> is my go to gal when it comes to eating healthy delicious crowd pleasing dishes! Below is a list of just a few dishes that you may be interested in making for Thanksgiving, or any Holiday get together. Enjoy the time with friends and family. Relax and know that while the food is good, the people your with is what you're TRUELY THANKFUL FOR. I'm thankful for YOU! Much Love ~Des!<br />
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<b><span style="font-size: x-large;">Main Dishes:</span></b><br />
<a href="http://theplanteaters.blogspot.com/2017/05/amazing-chickpea-loaf.html"><span style="font-family: inherit; font-size: large;"><i>Chickpea loaf</i></span></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN1YuRLSWU12YPjDUNDYg2q0-byw_vt2tbun_mT0Wg8OBSgiumDR4H2WtMWXhb9sE7EABRjw-CJFycHPxlQHjd3d5ASFpiDVAVhPDeaiP6S8iqvyZ60HLPvTUfIQPlYbZOTltXOTXAKDA/s1600/Screen+Shot+2017-05-01+at+2.32.21+PM.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="902" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN1YuRLSWU12YPjDUNDYg2q0-byw_vt2tbun_mT0Wg8OBSgiumDR4H2WtMWXhb9sE7EABRjw-CJFycHPxlQHjd3d5ASFpiDVAVhPDeaiP6S8iqvyZ60HLPvTUfIQPlYbZOTltXOTXAKDA/s400/Screen+Shot+2017-05-01+at+2.32.21+PM.png" width="400" /></a></div>
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<span style="color: #333333; font-family: "covered by your grace"; font-size: 22px;"><br /></span>
<span style="color: #333333; font-size: 22px;"><i><a href="http://www.mrsplantintexas.com/2017/01/clean-shepherds-pie.html"><span style="font-family: inherit;">Shepherd's Pie</span></a><span style="font-family: "covered by your grace";"> </span></i></span><i><span style="font-size: large;">Mrs. Plant</span></i><br />
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<b><span style="font-size: x-large;">SIDE DISHES:</span></b><br />
<span style="font-family: inherit; font-size: large;"><i><a href="https://theplanteaters.blogspot.com/2017/11/southern-cornbread-dressing.html">Cornbread dressing</a></i></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjrwhICvhJG0KPlGPyCzDoaGagFqt4JpbUel9FMDUReXNuy867vuC1Wd5dBtRjVz333dWoVkWUBG2U6e3XybhbqFp27rQgRSixks9zz5TEN-IM1OpRYz7HeFIU30-_bGbdk576ii5hSg4/s1600/2017-11-20+08.58.37+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjrwhICvhJG0KPlGPyCzDoaGagFqt4JpbUel9FMDUReXNuy867vuC1Wd5dBtRjVz333dWoVkWUBG2U6e3XybhbqFp27rQgRSixks9zz5TEN-IM1OpRYz7HeFIU30-_bGbdk576ii5hSg4/s400/2017-11-20+08.58.37+1.jpg" width="400" /></a><br />
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<i><a href="http://www.mrsplantintexas.com/2016/08/quick-and-easy-garlic-mashed.html"><span style="font-family: inherit; font-size: large;">Garlic Mashed Cauliflower</span></a><span style="font-family: "covered by your grace";"> </span></i><i style="font-family: "Covered By Your Grace";">Mrs. Plant</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij9JV5-hUbnDICdlbg_3tHhxbFsFuw2lNq5cFP7vTu2elRkJWzR7WsVNWhrz-p-usjK1g-T4Rgad6_dGF0_oO9h-7Neva4603UooMuPgWl6Ge0Hrgo-6vnrXM6td5zOoPkjK0rRz_ad20/s1600/MRS+Pmashed+cauliflower.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1337" data-original-width="1600" height="333" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij9JV5-hUbnDICdlbg_3tHhxbFsFuw2lNq5cFP7vTu2elRkJWzR7WsVNWhrz-p-usjK1g-T4Rgad6_dGF0_oO9h-7Neva4603UooMuPgWl6Ge0Hrgo-6vnrXM6td5zOoPkjK0rRz_ad20/s400/MRS+Pmashed+cauliflower.jpg" width="400" /></a></div>
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<span style="font-family: inherit; font-size: large;"><a href="http://theplanteaters.blogspot.com/2017/05/the-best-vegan-gravy.html"><i>Gravy</i></a></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXQiTG2WDZTTBgjzT7lVgTeoQP2dMEjvdEtYxWZMQRDj6vyukYe9EP6AaaxPA0jt9qCO0RQxvMQSl4vgzc1Iaf6ry_z2fOrfoFOa_gixSiiuC5IfPh55aq6T_m1ok-RhyKfe6emvZ_Hog/s1600/Screen+Shot+2017-05-04+at+8.49.33+AM.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="854" data-original-width="1188" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXQiTG2WDZTTBgjzT7lVgTeoQP2dMEjvdEtYxWZMQRDj6vyukYe9EP6AaaxPA0jt9qCO0RQxvMQSl4vgzc1Iaf6ry_z2fOrfoFOa_gixSiiuC5IfPh55aq6T_m1ok-RhyKfe6emvZ_Hog/s400/Screen+Shot+2017-05-04+at+8.49.33+AM.png" width="400" /></a></div>
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<span style="font-size: large;"><i><a href="http://www.mrsplantintexas.com/2015/11/thanksgiving-green-bean-casserole.html"><span style="font-family: inherit;">Green Bean Casserole</span></a> Mrs. Plant</i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfI57xG8opsTjD2qjpMh-YhhsOH1occaEYgJ6NQJqnfosKcyljb0ekWGSbiJ_amPIngwM2WB2ljgJhX8jONbmJy7p0Mhi2DdE_f6cIgfFWNno8Hu6cCShQR1GByBhCCDIplG10jIAKnpM/s1600/mpGreen+Bean+Casserole.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="533" data-original-width="800" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfI57xG8opsTjD2qjpMh-YhhsOH1occaEYgJ6NQJqnfosKcyljb0ekWGSbiJ_amPIngwM2WB2ljgJhX8jONbmJy7p0Mhi2DdE_f6cIgfFWNno8Hu6cCShQR1GByBhCCDIplG10jIAKnpM/s400/mpGreen+Bean+Casserole.jpg" width="400" /></a></div>
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<span style="font-family: inherit; font-size: large;"><a href="http://theplanteaters.blogspot.com/2017/07/homemade-yeast-dough-endless-options.html"><i>Rustic bread</i></a></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi203tT5RODov41HCwlpeUcdQTsTAe4__i4Wmig3lMQPps-HNrXZ6OqduBnj3q3TMqIeKWfOpI-sXRdAHC2RMENitFhVnFPEP0mvkVUL5mIP79WI3EJV0ddCB5VdcK5v6klqZ4Unr7C1Q0/s1600/Screen+Shot+2017-07-02+at+2.49.35+PM.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="590" data-original-width="980" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi203tT5RODov41HCwlpeUcdQTsTAe4__i4Wmig3lMQPps-HNrXZ6OqduBnj3q3TMqIeKWfOpI-sXRdAHC2RMENitFhVnFPEP0mvkVUL5mIP79WI3EJV0ddCB5VdcK5v6klqZ4Unr7C1Q0/s400/Screen+Shot+2017-07-02+at+2.49.35+PM.png" width="400" /></a><br />
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<b><span style="font-size: x-large;">DESSERTS:</span></b><br />
<a href="http://theplanteaters.blogspot.com/2017/11/pumpkin-crumb-cake.html"><span style="font-family: inherit; font-size: large;"><i>Pumpkin Crumb Cake</i></span></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6P7XP0vUaM0P3nA3mz744iGPvuHadgIwyEeJXn8iK0rWLrXY7iWm4EIHqxnSAZpNqp4pNYgi1Sd1jLsIUqRdug-FSvDokXKPreXdAHKx8jxonq6MiY-XjbpoE7VwxEF6e8_8nj64k7F0/s1600/2017-11-13+06.37.29+3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6P7XP0vUaM0P3nA3mz744iGPvuHadgIwyEeJXn8iK0rWLrXY7iWm4EIHqxnSAZpNqp4pNYgi1Sd1jLsIUqRdug-FSvDokXKPreXdAHKx8jxonq6MiY-XjbpoE7VwxEF6e8_8nj64k7F0/s400/2017-11-13+06.37.29+3.jpg" width="400" /></a></div>
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<a href="http://theplanteaters.blogspot.com/2017/11/apple-blueberry-crumble.html"><span style="font-family: inherit; font-size: large;"><i>Apple Blueberry Crumble</i></span></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsbNOras4ZV3va3sqTvHVBYxbQFm6JAq2hIVnP_Z71CEAbIWOhL54R5sBQQSH5vMhG18_hXqk3sbNYrqNQsuo7PjpHgW2LYfaA96fjyW9zyU3x6W_378Amrjqsr3itJqgAXsANBVxHzWM/s1600/2017-11-11+08.35.15+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsbNOras4ZV3va3sqTvHVBYxbQFm6JAq2hIVnP_Z71CEAbIWOhL54R5sBQQSH5vMhG18_hXqk3sbNYrqNQsuo7PjpHgW2LYfaA96fjyW9zyU3x6W_378Amrjqsr3itJqgAXsANBVxHzWM/s400/2017-11-11+08.35.15+1.jpg" width="400" /></a></div>
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<span style="font-size: large;"><i><a href="http://www.mrsplantintexas.com/2015/11/thanksgiving-pumpkin-pie.html"><span style="font-family: inherit;">Pumpkin Pie</span></a> Mrs. Plant</i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikJrOo6j43smsryU9cSXZjtMaJJsmxcatsY3DJUNIn2kN6CjBDJ8V7xs5WhAQwDNdqIwAoLb-cIlWEiCM2fC3_p1sPdlCcpybqMfoy3ne2-SybOQn8uf06wbc2ZDnJAHoSamgVJpE3jTo/s1600/mppumpkin+pie.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="533" data-original-width="800" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikJrOo6j43smsryU9cSXZjtMaJJsmxcatsY3DJUNIn2kN6CjBDJ8V7xs5WhAQwDNdqIwAoLb-cIlWEiCM2fC3_p1sPdlCcpybqMfoy3ne2-SybOQn8uf06wbc2ZDnJAHoSamgVJpE3jTo/s400/mppumpkin+pie.jpg" width="400" /></a></div>
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<br />The Plant Eatershttp://www.blogger.com/profile/16969939697050186806noreply@blogger.com2tag:blogger.com,1999:blog-1030183669784379544.post-21788187584342266682018-07-05T05:32:00.000-07:002018-07-05T07:05:31.268-07:00VEGAN BASIL PESTO NO OIL, NUT & DAIRY FREE<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjclLhwOK_ab7AVQGXrQqmvjlztb2PjY9S0-AmFNhVt-bbbMqKjyfiXJrSVLETpaWzyRmYX9ffxA21wiDMSmha4TW1OszQlK4fZYHXKpkg-zIJloEtaxoJSGlFw-tyNFN4WBE-pb7YRq1U/s1600/2018-07-05+08.20.26+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="865" data-original-width="1496" height="185" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjclLhwOK_ab7AVQGXrQqmvjlztb2PjY9S0-AmFNhVt-bbbMqKjyfiXJrSVLETpaWzyRmYX9ffxA21wiDMSmha4TW1OszQlK4fZYHXKpkg-zIJloEtaxoJSGlFw-tyNFN4WBE-pb7YRq1U/s320/2018-07-05+08.20.26+1.jpg" width="320" /></a></div>
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Summer time is when Basil is abundant and inexpensive. This is one of my favorite things to have on hand to toss with pasta, or roasted veggies, to smear on a warm piece of bread, on a sandwich, add to lasagna, I could honestly go on and on. It's the best time to make this Vegan Basil Pesto and freeze it for when basil isn't as available. This version is nut free, but you can use the traditional pinenuts, or walnuts, even hazelnuts make a great pesto. I prefer sunflower seeds because I always have them on hand and I can make sure anyone with a nut allergy can have some. Enough of my long winded reasons to make this, haha. Let get to it....<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiI2fpL4tn14iHIl3qHxyij3chEToLMw0NeTFVzDLMgu8qSBugKIFmXfzY8Ia9mLeYUsEDRUsNOEzkOFQHyxC2IM7DOwE9iRp4nKawQ0LhvjGpb61Fc17QhyphenhyphenKfuEmrda0j4di3kkHNvs8/s1600/2018-07-05+08.20.27+1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="907" data-original-width="1600" height="181" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiI2fpL4tn14iHIl3qHxyij3chEToLMw0NeTFVzDLMgu8qSBugKIFmXfzY8Ia9mLeYUsEDRUsNOEzkOFQHyxC2IM7DOwE9iRp4nKawQ0LhvjGpb61Fc17QhyphenhyphenKfuEmrda0j4di3kkHNvs8/s320/2018-07-05+08.20.27+1.jpg" width="320" /></a></div>
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To your food processor or blender add<br />
1 1/4 cup fresh Basil<br />
1/4 cup sunflower seeds<br />
1 lemon juiced<br />
Roasted garlic to taste,<br />
I use 1/2 of a large head<br />
Blend and gradually add in water<br />
3 Tbsp - 1/4 c water depends of how thick or thin you want it<br />
Salt and pepper to taste<br />
Blend until it is the consistency you like. Taste it and add anything you think it needs. Spice it up with any seasoning you like.<br />
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Check out the recipe video here<br />
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<br />The Plant Eatershttp://www.blogger.com/profile/16969939697050186806noreply@blogger.com3tag:blogger.com,1999:blog-1030183669784379544.post-51277813741354349352018-03-01T08:20:00.001-08:002018-07-05T04:12:10.791-07:00PINEAPPLE COCONUT BANANA BREAD<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEJHEZN5SVW00SCv6HsxHdjH-iMPyyvGIlouRa839KZQaw2sJRcKknfjsvGkCS7-CPMOB6JSXZDXp4MgrUIP-nMAclzcZDnR5cvpaI651YrZcEI8N77pUDesJF4AiVtTRvGe1sJ2R7SRM/s1600/THE+PLANT+EATERS-3.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1280" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEJHEZN5SVW00SCv6HsxHdjH-iMPyyvGIlouRa839KZQaw2sJRcKknfjsvGkCS7-CPMOB6JSXZDXp4MgrUIP-nMAclzcZDnR5cvpaI651YrZcEI8N77pUDesJF4AiVtTRvGe1sJ2R7SRM/s640/THE+PLANT+EATERS-3.png" width="640" /></a></div>
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I have a love for moist delicious banana bread. Some times I want the classic and sometimes I like to be a little extra, and add things. This Pinapple Cocount Banana Bread is just the extra I need. It's reminsent of a humming bird cake thats is super popular in South where I'm from. This is a lighter version that still hits every note that your looking for in Banana Bread. Let's get to it.<br />
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<b><span style="font-size: large;">Ingredients</span></b><br />
- 2 cups flour All purpose or <a href="http://amzn.to/2ug3Z46">Spelt flour (my favorite brand)</a><br />
- 1 Tablespoon baking powder<br />
- 1 tsp baking soda<br />
- Pinch salt<br />
- 1 tsp <a href="http://amzn.to/2IJvRRc">ground cinnamon (Ceylon is my favorite)</a><br />
- 2 mashed banana<br />
- 1/3 cup unsweetened apple sauce<br />
- 1/2 cup <a href="http://amzn.to/2DMYQzK">organic brown sugar</a>, <a href="http://amzn.to/2IFKPYt">coconut sugar</a>, <a href="http://amzn.to/2IJbseR">organic cane sugar</a><br />
- 3/4 cup pineapple juice (I use the juice from the canned pineapple)<br />
- 1/4 cup maple syrup<br />
- 1 tsp vanilla extract<br />
- 1/2 cup crushed pineapple<br />
- 1/4-1/2 cup chopped pecans or choice of nuts (I use 1/4) (Optional)<br />
- 1/4 -1/2 cup <a href="http://amzn.to/2ubqUxl">unsweetened shredded coconut</a> (Optional)<br />
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<b><span style="font-size: large;">Instructions</span></b><br />
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- In a large mixing bowl add flour, baking powder, baking soda, salt, cinnamon<br />
- In another bowl mash bananas, add brown sugar, pineapple juice, apple sauce, maple syrup, vanilla extract, add the chopped pineapple, pecan, unsweetened shredded coconut, mix well.<br />
- Mix the wet ingredients into the dry ingredients and stir until you no longer see flour, make sure to scrap to the bottom. Do not over mix that will make the bread tough.<br />
-I top mine with a little extra shredded coconut and chopped pecans. If adding loosely cover after 30 minutes so the Cocount and Pecans don't burn.<br />
- Bake in the oven at 375 degrees Fahrenheit for 50-60 minutes depends on your oven (mine took 55 mins), or 22-25 mins for muffins, until skewer inserted in the middle comes out clean.<br />
Let cool for 10 minutes before removing from the pan.<br />
Enjoy!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEGnwpArN-5aU5vM6Ale_X3aIfm4_tNJjxrbl3CDrh-tO0UFgFl7cZU6EiQ1CkO7Qv1PzGIjhGxFx2vNTeY4Bx3bLNxxquOx-D54rnaXdLbari2bLgEbvt33Tng48wBC490emCAGc1Zuc/s1600/IMG_20180704_174104_519.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEGnwpArN-5aU5vM6Ale_X3aIfm4_tNJjxrbl3CDrh-tO0UFgFl7cZU6EiQ1CkO7Qv1PzGIjhGxFx2vNTeY4Bx3bLNxxquOx-D54rnaXdLbari2bLgEbvt33Tng48wBC490emCAGc1Zuc/s320/IMG_20180704_174104_519.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pineapple Coconut Banana Muffins</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">PIN IT </td></tr>
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Watch the What we eat in a day video </div>
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see how much the kids like the Pineapple Coconut Banana Bread</div>
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The Plant Eatershttp://www.blogger.com/profile/16969939697050186806noreply@blogger.com3tag:blogger.com,1999:blog-1030183669784379544.post-62006074647817801932018-02-13T07:27:00.002-08:002018-02-13T07:30:07.722-08:0011 EASY VEGAN VALENTINE'S DAY RECIPESWhether 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!<br />
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<b><span style="font-size: x-large;">BREAKFAST-</span></b><br />
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<i><b><a href="http://theplanteaters.blogspot.com/2017/07/the-best-oat-pancakes.html"><span style="font-size: large;">Oat pancakes</span></a> </b></i>These pancakes are easy even on a weekday. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaJqAB-YhGBqBg1uDUmCfUenkfE5WZhROzE7ASb0g9HtOIAaLkpvSN0qNnsWbxryD12ZqsZUO1SJZhS0RD6KBM1vSmD-l3CkTTKT5h-R3E5gvhvcPeUe3rCxGxGumT3a2oGUT-Zm4H9IQ/s1600/Screen+Shot+2017-07-09+at+8.09.22+PM.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaJqAB-YhGBqBg1uDUmCfUenkfE5WZhROzE7ASb0g9HtOIAaLkpvSN0qNnsWbxryD12ZqsZUO1SJZhS0RD6KBM1vSmD-l3CkTTKT5h-R3E5gvhvcPeUe3rCxGxGumT3a2oGUT-Zm4H9IQ/s400/Screen+Shot+2017-07-09+at+8.09.22+PM.png" width="400" /></a></div>
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<i><b><span style="font-size: large;"><a href="http://theplanteaters.blogspot.com/2017/05/vegan-breakfast-sausage.html">Breakfast Sausage</a></span> </b></i>We 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.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhODWHVnpm2birIuVCAZxa9jBGOL6DEWuyZzv1QZwPRAuaHMmD_ZKZXAjAjaoxcHlkDnAweIcIoF85sgY1FKR7bHwmlNUaRiok8_XEN7ENQe_XknGgfKAPCagPKS20HDzm7W5MTAVWYDgI/s1600/VEGAN+BREAKFAST+SAUSAGE+PHOTO.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1301" data-original-width="1600" height="325" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhODWHVnpm2birIuVCAZxa9jBGOL6DEWuyZzv1QZwPRAuaHMmD_ZKZXAjAjaoxcHlkDnAweIcIoF85sgY1FKR7bHwmlNUaRiok8_XEN7ENQe_XknGgfKAPCagPKS20HDzm7W5MTAVWYDgI/s400/VEGAN+BREAKFAST+SAUSAGE+PHOTO.jpg" width="400" /></a></div>
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<b><span style="font-size: x-large;">LUNCH-</span></b><br />
<i><b><a href="https://theplanteaters.blogspot.com/2017/12/creamy-baked-pasta.html"><span style="font-size: large;">Creamy Baked Pasta</span></a></b></i> 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.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaCy2LYF84KR21g36gMdMCJkt6glrOpkzcYNp3cfmCgdw6z-rCM7mYzxClgPtrfTFOOf5lnHUxSo6rzH7KAShT6gAe3FBbrNILRacEvW6IHTMxHZyCPnA-1-SyNj8s6L2OJEj4QA_qluo/s1600/2017-11-30+08.00.51+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaCy2LYF84KR21g36gMdMCJkt6glrOpkzcYNp3cfmCgdw6z-rCM7mYzxClgPtrfTFOOf5lnHUxSo6rzH7KAShT6gAe3FBbrNILRacEvW6IHTMxHZyCPnA-1-SyNj8s6L2OJEj4QA_qluo/s400/2017-11-30+08.00.51+1.jpg" width="400" /></a></div>
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<i><b><a href="http://theplanteaters.blogspot.com/2017/07/asian-stir-fry-noodles-with-baked-tofu.html"><span style="font-size: large;">Asian Noodle Bowl with Baked Tofu</span></a></b></i> is a great lunch super fast to make.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTIAy-qlBFJbvmimfwPVf9CuFfekU54uOS8GD40se1JXmy9aKX_RZxxWFywQqYXbEIJAlq_V-f5TDy3ltt7Wdc7rRHf4cVfmISBJ8zaRcDl9qz2y-TSBXJ9t65EIOKPIozwwnA-soZYPc/s1600/Screen+Shot+2017-07-25+at+4.35.24+PM.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="604" data-original-width="1076" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTIAy-qlBFJbvmimfwPVf9CuFfekU54uOS8GD40se1JXmy9aKX_RZxxWFywQqYXbEIJAlq_V-f5TDy3ltt7Wdc7rRHf4cVfmISBJ8zaRcDl9qz2y-TSBXJ9t65EIOKPIozwwnA-soZYPc/s400/Screen+Shot+2017-07-25+at+4.35.24+PM.png" width="400" /></a></div>
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<b><span style="font-size: x-large;">DINNER-</span> </b><br />
<i><b><a href="http://theplanteaters.blogspot.com/2017/08/baked-vegan-crab-cakes.html"><span style="font-size: large;">Vegan Crab Cakes</span></a></b></i> are a show stopper! They are unbelievably delicious but again so easy to pull together.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGKzS4hJSov7wbTngYnde3Ak4ZfcCnLXm_0eEr4W7UgdhKG0-l253h0lsDREr1fB0lr6WVLyiw_K24c12J-z-cth5N2JYdtpX5GRyyOdcurEeJJBSy8Y3ODzB8fA8qicRNm-hrkimq924/s1600/IMG_20170813_103356_075.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="924" data-original-width="1080" height="341" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGKzS4hJSov7wbTngYnde3Ak4ZfcCnLXm_0eEr4W7UgdhKG0-l253h0lsDREr1fB0lr6WVLyiw_K24c12J-z-cth5N2JYdtpX5GRyyOdcurEeJJBSy8Y3ODzB8fA8qicRNm-hrkimq924/s400/IMG_20170813_103356_075.jpg" width="400" /></a></div>
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Or this <i><b><a href="http://theplanteaters.blogspot.com/2017/05/amazing-chickpea-loaf.html"><span style="font-size: large;">Chickpea Loaf</span></a></b></i> is so filling and comforting. You can get this ready for the oven the night before too!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN1YuRLSWU12YPjDUNDYg2q0-byw_vt2tbun_mT0Wg8OBSgiumDR4H2WtMWXhb9sE7EABRjw-CJFycHPxlQHjd3d5ASFpiDVAVhPDeaiP6S8iqvyZ60HLPvTUfIQPlYbZOTltXOTXAKDA/s1600/Screen+Shot+2017-05-01+at+2.32.21+PM.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="902" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN1YuRLSWU12YPjDUNDYg2q0-byw_vt2tbun_mT0Wg8OBSgiumDR4H2WtMWXhb9sE7EABRjw-CJFycHPxlQHjd3d5ASFpiDVAVhPDeaiP6S8iqvyZ60HLPvTUfIQPlYbZOTltXOTXAKDA/s400/Screen+Shot+2017-05-01+at+2.32.21+PM.png" width="400" /></a></div>
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<i><b><span style="font-size: large;"><a href="http://theplanteaters.blogspot.com/2017/08/easy-vegan-lasgna.html">Lasagna</a></span></b></i> is always a great idea for special occasions.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL7D3FqDAvsSJCookKJRm7CBGPLiKiXRXmVZX1TaO_70fxAKBjgrayqreBlmdMjl-Z2gg6gSq43O6L8GT9Wo-z1ExsnbAQpUQsIThfZnnYeElz5JGjdLO8JyV5BvUt1LignqYd0gfTYUw/s1600/Season+it+just+right%2521.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL7D3FqDAvsSJCookKJRm7CBGPLiKiXRXmVZX1TaO_70fxAKBjgrayqreBlmdMjl-Z2gg6gSq43O6L8GT9Wo-z1ExsnbAQpUQsIThfZnnYeElz5JGjdLO8JyV5BvUt1LignqYd0gfTYUw/s320/Season+it+just+right%2521.png" width="320" /></a></div>
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<i><b><span style="font-size: large;"><a href="http://theplanteaters.blogspot.com/2018/01/lasagana-soup-instant-pot-and-stove-top.html">Lasagna Soup</a></span> </b></i>If you don't have time to make this Lasagna and bake it make this.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghNF-kgdaeBoBCA0HrgWAsl-2Q3iR6vCl9-uJ47kqkdXJMgc-t7vAbfJCULjRxx4v_R4ON9JAfAbT4mHfeD-VHXNYRrez9-xRPHIyFIUt_NIehxStA3zWjgF7rTZDhJ1zoUFg9PfxLYYM/s1600/Untitled+design-3.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1280" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghNF-kgdaeBoBCA0HrgWAsl-2Q3iR6vCl9-uJ47kqkdXJMgc-t7vAbfJCULjRxx4v_R4ON9JAfAbT4mHfeD-VHXNYRrez9-xRPHIyFIUt_NIehxStA3zWjgF7rTZDhJ1zoUFg9PfxLYYM/s400/Untitled+design-3.png" width="400" /></a></div>
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<b><i><a href="http://theplanteaters.blogspot.com/2017/10/creamy-vegan-potato-broccoli-soup.html"><span style="font-size: large;">Potato Broccoli Soup</span></a> </i></b>Cozy up next to a fire or a movie and eat this amazing.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbvmlp024uTr62WQuBnxtj58huqDO1yHySDlzPD21pBokpak-qfMYwX67HtpOSmx1zJDfQWfGQCTcSns85NVV_NG16B4V32a2ij6s2xUPVRXpfKhLzWMNcC2_fONP_UWHoDU9iHUmc8w4/s1600/potato+soup1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="857" data-original-width="1080" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbvmlp024uTr62WQuBnxtj58huqDO1yHySDlzPD21pBokpak-qfMYwX67HtpOSmx1zJDfQWfGQCTcSns85NVV_NG16B4V32a2ij6s2xUPVRXpfKhLzWMNcC2_fONP_UWHoDU9iHUmc8w4/s400/potato+soup1.jpg" width="400" /></a></div>
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<b><span style="font-size: x-large;">DESSERT-</span> </b><br />
<i><b><a href="http://theplanteaters.blogspot.com/2017/05/incredible-guiltless-chocolate-cake.html"><span style="font-size: large;">Chocolate Cake</span></a></b></i> this is such an easy cake that literally takes no time and you probably have everything you need on hand.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6jLX041VE8Pku0nZD0tpec8YafSOyhZmcRB-xkC25VewpLqcLOJ7ITXw6t-XkVa0z8XUCbBB8WR2mOry87NCFyr0wh_V_3cj2vyh86fVO3UlSrC20v5opffyJ_UCLlfH6Hu-nsexUKoc/s1600/my+cake.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1050" data-original-width="1080" height="388" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6jLX041VE8Pku0nZD0tpec8YafSOyhZmcRB-xkC25VewpLqcLOJ7ITXw6t-XkVa0z8XUCbBB8WR2mOry87NCFyr0wh_V_3cj2vyh86fVO3UlSrC20v5opffyJ_UCLlfH6Hu-nsexUKoc/s400/my+cake.jpg" width="400" /></a></div>
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<i><b><span style="font-size: large;"><a href="http://theplanteaters.blogspot.com/2017/08/chocolate-chip-cookies-vegan-gluten.html">Chocolate Chip Cookies</a></span></b></i> 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!<br />
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<br />The Plant Eatershttp://www.blogger.com/profile/16969939697050186806noreply@blogger.com2tag:blogger.com,1999:blog-1030183669784379544.post-47373434639127475752018-01-15T03:59:00.001-08:002018-01-17T18:49:24.196-08:00LASAGNA SOUP INSTANT POT and STOVE TOP OPTION<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA1xbbKGuklW65ShXT6tOFxEWvn9FzM0JpbydoEx2jK99PRhZznkgWPIvMCfrq52jOK1YyN47IYli3C93N4iJ1zuAaehSyF3HI4GMf8gI4qHv-iRxOC2Z1HVV72dE3envLhQChjOw0MPE/s1600/Untitled+design-3.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1280" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA1xbbKGuklW65ShXT6tOFxEWvn9FzM0JpbydoEx2jK99PRhZznkgWPIvMCfrq52jOK1YyN47IYli3C93N4iJ1zuAaehSyF3HI4GMf8gI4qHv-iRxOC2Z1HVV72dE3envLhQChjOw0MPE/s640/Untitled+design-3.png" width="640" /></a></div>
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<span style="font-family: inherit;">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.... <a href="http://amzn.to/2DutcbK">The Instant Pot</a>! 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! </span><br />
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<b><span style="font-family: inherit;">Ingredients:</span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5pfU5wKY2-gIPd8JnesGsGb03KaDd17QpMVx-0wuirlFZnQVl6FJ3JJKFvp0wGd42CgL_nnvAMMGAQjM102cbgjGiFemCc_DSSWMRFtl5oDUrfSJr-9sS1Pp_Z-FmdY64V91Pdumt5J0/s1600/15easysaladrecipes-2.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: inherit;"><img border="0" data-original-height="720" data-original-width="1280" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5pfU5wKY2-gIPd8JnesGsGb03KaDd17QpMVx-0wuirlFZnQVl6FJ3JJKFvp0wGd42CgL_nnvAMMGAQjM102cbgjGiFemCc_DSSWMRFtl5oDUrfSJr-9sS1Pp_Z-FmdY64V91Pdumt5J0/s400/15easysaladrecipes-2.png" width="400" /></span></a>
<li><span style="font-family: inherit;">1 medium chopped onion</span></li>
<li><span style="font-family: inherit;">3 celery stalks chopped</span></li>
<li><span style="font-family: inherit;">1 red or yellow bell pepper chopped </span></li>
<li><span style="font-family: inherit;">3 large carrots or a hand full or 2 of baby carrots sliced</span></li>
<li><span style="font-family: inherit;">8 oz. Mushrooms sliced</span></li>
<li><span style="font-family: inherit;">3 cloves of garlic minced</span></li>
<li><span style="font-family: inherit;">1 Tablespoon Tomato paste</span></li>
<li><span style="font-family: inherit;">2 teaspoons Dried Parsley</span></li>
<li><span style="font-family: inherit;">2 teaspoons Dried Oregano</span></li>
<li><span style="font-family: inherit;">1 medium or 2 small Zucchini sliced into half moons</span></li>
<li><span style="font-family: inherit;">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)</span></li>
<li><span style="font-family: inherit;">2 cups of Veggie broth </span></li>
<li><span style="font-family: inherit;">1 1/2 cups of water</span></li>
<li><span style="font-family: inherit;">1/2 a box of broken Lasagne noodles</span></li>
<li><span style="font-family: inherit;">2 handfuls fresh baby Spinach</span></li>
<li><span style="font-family: inherit;">salt and pepper to taste</span></li>
<li><span style="font-family: inherit;"><a href="http://theplanteaters.blogspot.com/2017/08/easy-vegan-lasgna.html">Vegan Ricotta recipe</a> (Optional)</span></li>
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<b><span style="font-family: inherit;">Directions:</span></b><br />
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<li><span style="font-family: inherit;">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).</span></li>
<li><span style="font-family: inherit;">Add the mushrooms, garlic, dried herbs and tomato paste, stir to combine then add zucchini stir</span></li>
<li><span style="font-family: inherit;">Pour in jarred marinara (or add the ingredients for this sauce), vegetable stock and water, stir. Adjust seasoning and salt and pepper to taste.</span></li>
<li><span style="font-family: inherit;">Add broken pasta, stir to make sure the pasta is covered.</span></li>
<li><span style="font-family: inherit;">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.</span></li>
<li><span style="font-family: inherit;">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). </span></li>
<li><span style="font-family: inherit;">Release the pressure after the 4 minutes is done. Remove the lid away from you.</span></li>
<li><span style="font-family: inherit;">Stir the soup then stir in the Spinach.</span></li>
<li><span style="font-family: inherit;"><b>Optional</b>: Top with your favorite vegan ricotta. Or make the <a href="https://theplanteaters.blogspot.com/2017/08/easy-vegan-lasgna.html">THIS ONE</a> from Easy Vegan Lasagna while the soup is cooking. It comes together so quick and it AMAZING! Add fresh Basil ribbons on top. </span></li>
<li><span style="font-family: inherit;">ENJOY!!</span></li>
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<b style="font-family: inherit;">Stove top version:</b><span style="font-family: inherit;"> 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.</span><span style="font-family: inherit;"></span></div>
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<span style="font-family: inherit;">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.</span><br />
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Watch the video if you want to see how I made it.<br />
I forgot to stir in my spinach at the end... Story of my life!<br />
You do better than me, and don't forget it, haha!<br />
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<span style="font-size: x-small;">*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 your support in this way!</span>The Plant Eatershttp://www.blogger.com/profile/16969939697050186806noreply@blogger.com2tag:blogger.com,1999:blog-1030183669784379544.post-19690814920163456752018-01-04T08:00:00.000-08:002018-01-06T05:03:15.701-08:00TIPS FOR GOING VEGAN<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: inherit;">Let's be honest, not many people were raised vegan. This movement has started to take off with so much momentum it can be a little bit, err a lot bit overwhelming. I remember when we decided to make the switch it was like information overload. I'm an all or nothing kinda gal, if you stick around long enough you'll see that can be a good thing, or sometimes a bad thing, haha. I wouldn't have changed our transition for the world. It has been one of the BEST decision we've ever made as a family. I do however, wish there was a "cheat sheet" so to speak. That's what this is! This is just what we've learned, a list of things I wish I had known before, during and after we transitioned into a Vegan Lifestyle.</span><br />
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<span style="font-family: inherit;">1. There is no right or wrong way to be Vegan. There are many "versions" of a vegan diet. And vegan doesn't mean healthy. The actual definition of vegan "is a person that doesn't use or eat animal products". That's it, not complaicated, but lines get blurry and people get confused when people have different lifestyles. As a family we are Ethical Vegans, that eat a Whole Foods Plant-based no oil diet. But that doesn't mean a vegan that eats vegan donuts and vegan convience foods is wrong. Just to be completely clear. If you are going vegan for health reasons whole food plant based no oil is the way to go. If you're going vegan for ethical reasons and are not trying to get healthy that's ok too. But, the mom in me has to tell you to eat your veggies, haha.</span><br />
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<span style="font-family: inherit;">2. Get ALL the animal products out TODAY. I know I'm coming in strong and hard, but I wish we had. We didn't it took us longer to get them out, I'd tell myself "Oh, I'll just have 2 bite of cheese, and that's it". I know I said I was all or nothing kinda gal, and that was nothing... I literally wasn't doing myself any favors by continuing to have "2 bites". I was still contributing to cruelty, killing myself and my health just a little slower than I had been before. Why delay the inevitable and your success by continuing. It's like smoking you wouldn't tell a smoker to just have 2 more puff everyday, that would just make them want it and delay their success. If you're trying to lose weight and get healthy make 90% of you food choices Whole plant foods with no oil. For us, health is important so some of these tips lean toward health.</span><br />
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<span style="font-family: inherit;">3. Don't be afraid to EAT ALL THE PLANTS! Even carbs! Potatoes, rice, and all the whole food starch based foods have gotten a bad wrap. These foods are full of nutrients. If you're interested in seeing the amount of vitamins and minerals in foods, www.cronometer.com it a great resource to track it. I don't suggest "counting calories", but you can put in an average day and see why you may need to adjust. All Vegetables, Fruits, Whole grains, Legumes (beans), a a small amount of nuts, seeds and avocados. At first it may be hard to eat a big volume of food at one time, so you may have to eat until your full and then eat again an hour later. Also going to the bathroom may happen more regularly due to the high fiber content in plants, but it will even out as your digestive system catches up.</span><br />
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<span style="font-family: inherit;">4. The resources and information can be sooo confusing and overwhelming. When you are researching just stick to one topic/question that you have and study it, then move on to your next question. You'll be able to see a clear path without everything caving in on you. Here are some very helpful online resources that are full facts and can help your research health related resrouces Dr. Neal Barnard with <a href="http://www.pcrm.org/">The Physicians Committee for Responsible Medicine</a>, Dr. Micheal Greger with <a href="https://nutritionfacts.org/">Nutrition Facts.org</a>, <a href="https://www.drmcdougall.com/">Dr. John McDougall</a>, <a href="http://www.dresselstyn.com/site/">Dr. Esselstyn</a>, <a href="http://engine2diet.com/7drc/">Engine 2 Diet</a> documentaries <a href="https://www.forksoverknives.com/">Forks Over Knives</a>, <a href="http://www.whatthehealthfilm.com/">What the Health</a>, <a href="http://www.getvegucated.com/">Vegucated</a>, <a href="http://www.fatsickandnearlydead.com/">Fat, Sick and Nearly Dead</a>. Ethical and environmental resources <a href="https://www.peta.org/issues/animals-used-for-food/animals-used-food-factsheets/vegetarianism-environment/">Peta</a>, <a href="https://www.vegansociety.com/go-vegan/why-go-vegan">The Vegan Society</a> There are also documentaries, some of which are graphic <a href="http://www.onegreenplanet.org/vegan-food/10-best-food-and-health-documentaries">One Green Planet</a> has a great list, and great recipe ideas. For vegan and cruelty free products <a href="https://www.peta.org/living/beauty/completely-vegan-beauty-and-body-product-brands/v2/">Peta</a> has a good list.</span><br />
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<span style="font-family: inherit;">5. The saying "If you fail to plan, you are planning to fail" is very accurate in this way of life. You NEED no MUST have healthy food at your finger tips. That doesn't mean you need to prep an elaborate 5 course meal ready 3 times a day. You will burn out on that very quickly, because nobody has time for that. I always make sure when I am cooking to make more, so it doesn't feel like I'm in the kitchen for hours making meals. I have the components to make healthy, filling but delicious meals in less then 5-10 mins. I always have a big batch of plain rice/grain, any variety beans, salad mix, hummus, steamed potatoes, cut fruit, leftovers. I always try to make enough to at least have a couple lunch portions the next day. Make a big pot of your favoirte soup (<a href="https://theplanteaters.blogspot.com/2017/10/creamy-vegan-potato-broccoli-soup.html">Here's our favorite</a>) and take it to work for lunch or dinner when time gets away from you, that has saved me a time or two. Yes, these take some prep but not much. This will keep accountable and make sure you don't grab (that you should have in your house anyway, haha) something that isn't on your plan. Our most favorite way to have these, are quick bowls. Burrito bowls, Sushi bowls, Budda bowls, of course salads but they can be easy and epic! If your looking for fast vegan convince foods Gardein, Boca, Field Roast etc. The mom is coming out again, while I LOVE that these products exist, I found that making a Rice and Bean bowl faster, haha. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4VRK1IkVccTIH9poCA4MIZBuStHwcMns4Nin7rE07RA-XGCSXNyR8KesV4BIE97MlHbN4S46dqjSVF7ckrXkRf_qN-LfQU_e7pycMFX9tMYPlXXgq30JXdZY-rFyTIVNDsLwsjNtpZns/s1600/Screen+Shot+2018-01-03+at+4.54.44+PM.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="958" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4VRK1IkVccTIH9poCA4MIZBuStHwcMns4Nin7rE07RA-XGCSXNyR8KesV4BIE97MlHbN4S46dqjSVF7ckrXkRf_qN-LfQU_e7pycMFX9tMYPlXXgq30JXdZY-rFyTIVNDsLwsjNtpZns/s320/Screen+Shot+2018-01-03+at+4.54.44+PM.png" width="255" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Scarlet holding her favorite Sushi Bowl!</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7mkh0Nlg-y0GMqGqziTlZVVwmztVmXpkTlIdlyY2ymZSJ4PnPZ4wh9DsB6zL7U069IYeqUFxqjoOEfc4VOWOViPh2eanNb-GhHwMw5hdlGNfEWd_Zg2Csi3qrv0xm1HiQh6cfvsS_PEw/s1600/Screen+Shot+2018-01-03+at+4.54.25+PM.png" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1198" data-original-width="948" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7mkh0Nlg-y0GMqGqziTlZVVwmztVmXpkTlIdlyY2ymZSJ4PnPZ4wh9DsB6zL7U069IYeqUFxqjoOEfc4VOWOViPh2eanNb-GhHwMw5hdlGNfEWd_Zg2Csi3qrv0xm1HiQh6cfvsS_PEw/s320/Screen+Shot+2018-01-03+at+4.54.25+PM.png" width="253" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Scarlet holding her favorite Burrito Bowl!</td></tr>
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<span style="font-family: inherit;">6. Not everyone has "Seen the light" that we so vividly see. Duh, plants, am I right?! Your friends and family may think you have gone off the deep end. This may actually be the hardest part when changing your lifestyle. You'll get questions and comments like "Where do you get your protien?" "What do you eat?", "I could never give up cheese", "I'm going to die anyway, might as well die happy", "Humans are omnivores, see my k9's?".... and many more. You can't get upset or start an argument, after all we've ALL been there, with the blinders on and the ignorance that meat and dairy are normal and healthy. After all that's what we've been told by or Doctors and the medical community. THIS IS IMPORTANT so listen up! "Be the change you want to see". Fighting with someone about it WILL NOT change their minds. Dr. Doug Lisle has a great video about </span><a href="http://esteemdynamics.org/video/getting-along-without-going-along/" style="font-family: inherit;">Getting along, with out going along</a><span style="font-family: inherit;">, it an AMAZING way on how to deal with people that just don't get it. You will lead by example. Let them come to you with questions after they see how vibrate, happy and healthy you are. After you have your "footing" so speak, and more knowledge and comfortable with what you've learned. That being said their will still be people that just want to argue. You can nicely say "This is working for me and we can agree to disagree. I love you and this isn't going to come between us". DO NOT let this derail you and your progress. This leads me to my next tip. This where Facebook group and social media can help. Where like minded people can really offer support and love.</span><span style="font-family: inherit;"></span><br />
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<span style="font-family: inherit;">7. Join Facebook groups, follow people on Instagram and YouTube for support and ideas. Social media is a great place to find delicious (not always the healthiest vegan recipes), there are good whole food plant based no oil groups that can help you along your health journey. There are good and bad groups and some people are trolls and just mean. Don't let these people discourage you either they are everywhere and in every corner you have to shake off the comments that don't help you and keep scrolling. DO NOT GET SUCKED INTO THE NEGATIVITY, thats exactly what they want. Here are a few of my favorite groups that are helpful and full of kind people for the healthy ones </span><a href="https://www.facebook.com/groups/mrsplantcommunity/" style="font-family: inherit;">Mrs. Plant Community</a><span style="font-family: inherit;">, </span><a href="https://www.facebook.com/groups/wellyourworld/" style="font-family: inherit;">Well Your World</a><span style="font-family: inherit;">, </span><a href="https://www.facebook.com/groups/564349980382962/" style="font-family: inherit;">Vegan Family Meal Planning</a><span style="font-family: inherit;">, </span><a href="https://www.facebook.com/groups/pbrecipe.hoarders/" style="font-family: inherit;">Plant-Based Recipe Hoarders</a><span style="font-family: inherit;">, </span><a href="https://www.facebook.com/groups/1116860811765784/" style="font-family: inherit;">McDougall WFPB</a><span style="font-family: inherit;">, </span><a href="https://www.facebook.com/groups/7DRbyE2/" style="font-family: inherit;">Engine 2 Seven day Rescue</a><span style="font-family: inherit;">, <a href="https://www.facebook.com/groups/1209187425863495/">Plant-based Challenge</a>. For Vegan indulgences and Veganism in general there a LOT of groups. I tend to lean towards the healthier ones because that is my goal, but if you do find or know of a great group let me know!! So this will get you started, haha. Remember take what helps you and leave the rest!</span><span style="font-family: inherit;"></span><br />
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<span style="font-family: inherit;">8. Supplements, this can be confusing. Some people think you need to add Protein powders and supplement with vitamins. This is my opinion... I'm not a doctor, do your research and do what is right for you and your family. We take a <a href="http://amzn.to/2lTy02c">B12 supplement</a>, that's it. We get enough direct sunlight on our bare skin so Vitamin D is not an issue for us. If you live in a place or can't not get enough sunlight to produce Vitamin D naturally you should take a vegan supplement. This is a great <a href="https://youtu.be/W5DBXQZUfvA">video by Dr. Barnard</a> that covers some misconceptions about a Plant Based diet and supplements. If you do want to take a <a href="http://amzn.to/2CrvxTs">multivitamin MyKind</a> is a great vegan brand.</span><br />
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<span style="font-family: inherit;">9. ENJOY this new found lifestyle. It will continue to get easier as time goes by. You will always be learning and growing on the subject. If you make a mistake it is NOT the end of your progress, your next choice WILL be better than the last. By making the decision to eat more plants you're doing the absolute best thing you for your health, the planet, and animals. I am always here to help and to support you whenever you need a sounding board, to vent, to answer any questions, and if I don't have the answer we can find it together! We are in this together! Here's to YOU and the best decision you'll ever make for your health! Much Love ~ Des!</span><br />
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/VaLqNmG5994/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/VaLqNmG5994?feature=player_embedded" width="320"></iframe><br />
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<span style="color: #454545; font-family: "helvetica neue"; font-size: 12px;">*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!</span> The Plant Eatershttp://www.blogger.com/profile/16969939697050186806noreply@blogger.com3tag:blogger.com,1999:blog-1030183669784379544.post-38878674696211720862017-12-21T13:41:00.000-08:002017-12-21T13:41:30.342-08:00Easy Baked Falafel with Tzatziki Sauce <div class="separator" style="clear: both; text-align: center;">
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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.<br />
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Here's how it's done<br />
<b><span style="font-size: large;">Falafel </span></b><br />
To a food processor add:<br />
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<li>2 cans of Drained Chickpeas (reserve the liquid of at least one can in case the mixture is too dry)</li>
<li>1 small or 1/2 of a large Red Onion</li>
<li>1/3 cup Cilantro</li>
<li>2-3 cloves of Garlic</li>
<li>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)</li>
<li>2-3 teaspoons Ground Coriander</li>
<li>2-3 teaspoon Garlic powder</li>
<li>2-3 teaspoon Cumin</li>
<li>2-3 teaspoon Onion powder</li>
<li>salt and pepper to taste</li>
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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 ;)<br />
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Add mixture to a bowl and toss in the following:<br />
<ul>
<li>1 Tablepoon Toasted Sesame seeds </li>
<li>1 teaspoon Baking Powder, mix to incorporate</li>
<li>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.</li>
<li>form mixture into your desired falafel shape</li>
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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.<br />
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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.<br />
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Air Fryer Instructions:<br />
380 degrees for 10 mins, flip then up the temp to 400 for 3-4 mins.<br />
Oven Instructions:<br />
400 degrees for about 20 mins flip if needed and cook for another 5-7 mins. Cook time will depend greatly on your oven.<br />
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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.<br />
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<b><span style="font-size: large;">Tzatziki Sauce</span></b> here's the recipe:<br />
<ul>
<li>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.</li>
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In a blender add and blend on low until smooth<div>
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<li>1/2 cup Hemp Seeds (I used <a href="http://amzn.to/2z9BthI">these</a>)</li>
<li>2 Garlic Cloves (you can use garlic powder to taste) </li>
<li>Zest of one lemon (optional)</li>
<li>1-2 Tablespoons Lemon juice</li>
<li>2-3 teaspoons Dried Dill</li>
<li>Unsweetened Plant Milk or Water gradually add liquid in until desired consistency. I started with 2 Tablespoons. This is to your preference </li>
<li>Salt and Pepper to taste</li>
<li>Optional: add a little hot sauce or cayenne pepper for a little heat.</li>
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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!<br />
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The Plant Eatershttp://www.blogger.com/profile/16969939697050186806noreply@blogger.com2tag:blogger.com,1999:blog-1030183669784379544.post-16245856075641914062017-12-05T08:19:00.001-08:002017-12-20T12:17:43.738-08:00CREAMY BAKED PASTA<div class="separator" style="clear: both; text-align: center;">
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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 <a href="http://theplanteaters.blogspot.com/2017/08/chocolate-chip-cookies-vegan-gluten.html">THESE AMAZING COOKIES</a> for your family and tell them I'm glad you like because it's made from beans, or this <a href="http://theplanteaters.blogspot.com/2017/05/vegan-breakfast-sausage.html">SAUSAGE</a> 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 <a href="http://amzn.to/2kt5Z4w">Tony's</a> 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.<br />
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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<a href="http://theplanteaters.blogspot.com/2017/07/southern-style-white-gravy.html"> Southern Gravy recipe</a> to make it more pasta friendly. This is what I ended up with and the whole family loved it. Let get to it.<br />
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Bring a pot of water to a boil and get 1 lb. of pasta pasta of choice started. I used 1 lb. of this <a href="http://amzn.to/2jSiK4s">Brown Rice Pasta</a>.<br />
Bring a pot of water to boil ADD the following:<br />
<ul>
<li>16 oz. frozen or fresh Cauliflower</li>
<li>1 small Onion</li>
<li>3-5 large cloves of garlic (we like a lot of garlic I use 5 and it's not overpowering, but I LOVE garlic)</li>
<li>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!)</li>
</ul>
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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.<br />
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To a blender ADD</div>
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<ul>
<li>Drained Cauliflower mixture</li>
<li>Tablespoon or 2 at a time of the cooking liquid (don't make it too thin)</li>
<li>1/2 cup <a href="http://amzn.to/2jRB0eo">Nutritional yeast</a></li>
<li>1-2 teaspoons <a href="http://amzn.to/2jf1ffc">Dried Oregano</a> </li>
<li>1-2 teaspoons <a href="http://amzn.to/2ipV0Va">Dried Parsley</a></li>
<li>1-2 teaspoons Garlic powder (yeah, more garlic... optional)</li>
<li>1-2 teaspoons Onion powder</li>
<li>2-3 teaspoons lemon juice</li>
<li>1-2 teaspoons <a href="http://amzn.to/2A7Lotv">Mushroom Seasoning</a> (optional)</li>
<li>salt and pepper to taste (if you are using the mushroom seasoning remember, it's salty)</li>
<li>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 <a href="http://amzn.to/2kt5Z4w">Tony's</a> cajun to spice it up!</li>
</ul>
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.<br />
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Seasoned Bread Crumbs<br />
<ul>
<li>Panko bread crumbs (<a href="http://amzn.to/2Axqzoc">I used these</a>). USE GLUTEN FREE IF NEEDED. Options below*</li>
<li>1-2 Tablespoons <a href="http://amzn.to/2jRB0eo">Nutritional yeast</a> </li>
<li>1-2 teaspoons each Garlic and Onion powder </li>
<li>1-2 teaspoons Dried Parsley </li>
<li>Salt and pepper to taste</li>
</ul>
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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 <a href="https://www.instagram.com/theplanteaters/"><span style="font-family: inherit;">Instagram</span></a> tell me what you did different so I can try it too!! MUCH LOVE ~ Des!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQhKBPt-_tib8mm2j9nXAj0sQyhvvouwm9hdweHKfa_n5fCsVls5HB91yEZ3t0Z2y0u4L0SZcTGp9Ess_NBexvLX5wnTxluJ5jiTUBgjVX2Srm1fUQfyyF4Wn0cu5txIGRCumHg2LNyM8/s1600/CREAMY.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1102" data-original-width="735" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQhKBPt-_tib8mm2j9nXAj0sQyhvvouwm9hdweHKfa_n5fCsVls5HB91yEZ3t0Z2y0u4L0SZcTGp9Ess_NBexvLX5wnTxluJ5jiTUBgjVX2Srm1fUQfyyF4Wn0cu5txIGRCumHg2LNyM8/s320/CREAMY.png" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">PIN IT!!</td></tr>
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WHAT THE VIDEO!<br />
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<span style="color: #e4af0a; font-family: inherit;"><span style="color: #454545;">*VEGAN GLUTEN FREE BREAD CRUMBS: </span></span><span style="color: #454545;">Potato bread crumbs </span><span style="color: #454545;">I had no idea potato bread crumbs were an actual thing I'm DEFINITELY trying these)</span><span style="color: #454545;"> </span><span style="color: #454545;">or I haven't tries these either these are on my list too,</span><span style="color: #454545;"> </span><a href="http://amzn.to/2ilR3k9">Chickpea bread crumbs</a>. Let me know your favorite Gluten free bread crumbs so I can try them!!!???</div>
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<span style="font-size: xx-small;">*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!</span></div>
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The Plant Eatershttp://www.blogger.com/profile/16969939697050186806noreply@blogger.com5tag:blogger.com,1999:blog-1030183669784379544.post-53068787315344010272017-11-21T06:04:00.001-08:002017-11-21T06:20:35.976-08:00VEGAN CORNBREAD DRESSING <div class="separator" style="clear: both; text-align: center;">
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Wow this year has really flown by. I can't believe it's nearly Thanksgiving. I say that every year and the years keep flying by even faster as I get older. This is our 3rd Vegan Thanksgiving. I can't tell you how surreal that sounds. As a "foodie" I didn't really worry about eating on holiday's. To me the main dish was not my favorite part of the meal anyway. I love the sides. My favorite has ALWAYS been Cornbread dressing. There is ABSOLUTELY no reason it can't be made vegan and on top of that, it can be oil free!<br />
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Here's what I do:<br />
Preheat oven to 350F<br />
<b>Ingredients:</b><br />
Make a batch of this <a href="https://theplanteaters.blogspot.com/2017/07/easy-vegan-cornbread.html?m=1">Easy Cornbread</a><br />
Cut 5 slices of bread season with garlic powder and onion powder (I used <span id="goog_1431925213"></span><a href="http://amzn.to/2B8I1zl">this bread</a><span id="goog_1431925214"></span> it's our favorite store bought bread) pop it into a 350F oven to get crunchy and dry out about 15 minutes, until dry and crunchy. <b>Time saver:</b> If you want to leave the bread out over night to dry out, you can.<br />
1 Onion chopped<br />
3 Celery stalks chopped<br />
3 cloves of garlic finely chopped<br />
1-2 teaspoon Garlic powder<br />
1-2 teaspoon Onion powder<br />
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2 -3 cups <a href="http://amzn.to/2B6mJCp">No chicken broth</a> (the amount depends on how moist you like your dressing)<br />
4 teaspoons <a href="http://amzn.to/2zVGheu">Poultry seasonings</a> (this is really to taste some people do not like a lot)<br />
1 teaspoon <a href="http://amzn.to/2za74Ak">Rubbed Sage</a> (this is optional some do not like Sage)<br />
Salt and Pepper to taste<br />
<b>Directions:</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDNf5bClkFbLHAAjS4JohabFOT5tt_QyhxUU90e1n2J4CMQo_3KDdYFXi4yknZdunNQDA3CSaIMxMfl3gNQ8Z7EHONPDgcZCcMcJQBP_sW7Lrut3W5QvdH-ImxqrjWf2b4A8gzoFZ_ees/s1600/2017-11-20+03.46.32+1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDNf5bClkFbLHAAjS4JohabFOT5tt_QyhxUU90e1n2J4CMQo_3KDdYFXi4yknZdunNQDA3CSaIMxMfl3gNQ8Z7EHONPDgcZCcMcJQBP_sW7Lrut3W5QvdH-ImxqrjWf2b4A8gzoFZ_ees/s320/2017-11-20+03.46.32+1.jpg" width="320" /></a>In a non-stick skillet add sautéed onion and celery. I add a little water/veg broth as needed to prevent sticking. Add the garlic after the onions a celery have become slightly soft. Add a teaspoon of garlic and onion powder just to bump up the flavor. Cook it all until soft and fragrant. In a large mixing bowl crumble cooled cornbread, add cubed bread, sautéed veggies, the dried herbs (NOTE: add what you think you will like. These herbs can be overpowering for some people and I'd hate to ruin Thanksgiving!), then add about 2 cups of stock (you may need more depending on how wet/dry you like your dressing). Mix WELL you don't want a big pocket of sage. Since no eggs are in this recipe you can taste and adjust as needed. Once you have the seasonings right, add to your baking dish. I always use parchment paper for things like this just to be safe! Bake for about 40-50 minutes. This is a soft dressing not crunchy or chewy. I love a big helping of <a href="http://theplanteaters.blogspot.com/2017/05/the-best-vegan-gravy.html">This Gravy</a> on it. This is what MAKES Thanksgiving dinner for me!<br />
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<br />The Plant Eatershttp://www.blogger.com/profile/16969939697050186806noreply@blogger.com2tag:blogger.com,1999:blog-1030183669784379544.post-19789752703258574732017-11-15T08:43:00.001-08:002017-11-16T07:32:16.884-08:00VEGAN PUMPKIN CRUMB CAKE<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIui43wXYXiTgboEv9Px83tEq2ij_MamqiND0pZ3n8_JunBjJnUWJ-qdK85rUv3osV-PMKyj_EnHj4nPek21MVbj66wQ0WZIJUBq7EDRsaIf5PpGBc8WSrpEY-QwtzZSQOXLv17Qcslo4/s1600/2017-11-13+06.36.45+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIui43wXYXiTgboEv9Px83tEq2ij_MamqiND0pZ3n8_JunBjJnUWJ-qdK85rUv3osV-PMKyj_EnHj4nPek21MVbj66wQ0WZIJUBq7EDRsaIf5PpGBc8WSrpEY-QwtzZSQOXLv17Qcslo4/s640/2017-11-13+06.36.45+3.jpg" width="640" /></a></div>
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I have to admit I don't really eat a ton of pumpkin dishes or desserts. I did love pumpkin pie before going vegan, and I had a pumpkin spice latte a time or... twenty back then too. But, I haven't ever really been one to make pumpkin cakes or pumpkin brownies. So, here I am telling you I was an idiot, haha. Why didn't you tell me what I was missing?! This Pumpkin Crumb Cake rocked my world! It was so good, I could eat it breakfast, snack, lunch, snack, dinner, and dessert and a bed time snack,which I never do but definitely would if it was this cake!! As per usual it's spiced with the great pumpkin spices that we all love. I leave the measurements of each up to the spice makers because I don't have the patience to figure out which spices I like and of how much. I have tried a few pumpkin spice varieties and I really like this one by.... Ok so I'm done telling you how wonderful this recipe is it's time to make it and devour it for yourself.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmDoh6wEmYtXpEcLADcNLZegBwo-s9Mdphrg8E009kW0v71Oi0ej9DJQ-5LkM321Y5gP1NYz8UNDIs1BVKrocg7dtjMK3n2uS7DNxWg_eFSDNFOO3YYz1BBMzdR3-HqYRu9FuHtk0CelY/s1600/2017-11-15+10.38.39+1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="658" data-original-width="1196" height="176" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmDoh6wEmYtXpEcLADcNLZegBwo-s9Mdphrg8E009kW0v71Oi0ej9DJQ-5LkM321Y5gP1NYz8UNDIs1BVKrocg7dtjMK3n2uS7DNxWg_eFSDNFOO3YYz1BBMzdR3-HqYRu9FuHtk0CelY/s320/2017-11-15+10.38.39+1.jpg" width="320" /></a>Here's what I did: Line a baking dish with parchment paper. I used a fancy oval one but a practical square 8x8 one is great too. Preheat your oven to 350 F. In a mixing bowl add the wet ingredients and mix then add the dry ingredients.<br />
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<b>Wet:</b><br />
<ul>
<li>1 Cup Pumpkin Puree</li>
<li>1/2 Cup Almond milk</li>
<li>1 teaspoon Vinegar</li>
<li>1 teaspoon Vanilla</li>
</ul>
<b>Dry:</b><br />
<br />
<ul>
<li>1 1/2 Cups Flour</li>
<li>1/2 Cup Sugar (I've used <a href="http://amzn.to/2zMlwSe">Organic Brown sugar</a>, <a href="http://amzn.to/2hw7ryd">Sucanut</a>, <a href="http://amzn.to/2AVaMzd">Coconut sugar</a>, <a href="http://amzn.to/2yPWFdb">Organic cane sugar</a> and coconut sugar they all work. Use what you have.)</li>
<li>3 teaspoons <a href="http://amzn.to/2zMmGNA">Pumpkin spice</a></li>
<li>2 teaspoon Baking Powder</li>
<li>1/2 teaspoon Baking Soda</li>
<li>pinch of salt</li>
</ul>
Mix just until combined and no dry flour is left, don't over mix or it will be tough. Add the cake batter to the prepared baking dish. Now, on to the Crumb topping!! It's my favorite! In a mixing bowl (I scrap the cake batter bowl really well, so I just use it, remember I hate doing dishes!) Add the Crumb ingredients in the order listed to make a nice crunchy topping.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE_ONP7Rw_Q5AtWaVsU8dtX3tG_KQH-SwyxhipjP2pB5DuzdXFFPQVInM1thv7JK7Ex8EAvCEg7QjPL09l3UCtnFgrDGd7eEk3bvcv3jRRPeTd5P_2uH73uz5tdLZfl9lBbNTZaqRDj_M/s1600/2017-11-15+10.39.01+1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="642" data-original-width="1170" height="175" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE_ONP7Rw_Q5AtWaVsU8dtX3tG_KQH-SwyxhipjP2pB5DuzdXFFPQVInM1thv7JK7Ex8EAvCEg7QjPL09l3UCtnFgrDGd7eEk3bvcv3jRRPeTd5P_2uH73uz5tdLZfl9lBbNTZaqRDj_M/s320/2017-11-15+10.39.01+1.jpg" width="320" /></a><b>Crumb Topping:</b><br />
<ul>
<li>1/2 Cup of Pecans</li>
<li>1/4 Cup of Flour</li>
<li>1/4 Cup of Organic Brown Sugar or any that I listed above</li>
<li>2 teaspoons Maple Syrup</li>
<li>1/2 teaspoon cinnamon or pumpkin pie spice</li>
</ul>
Ok, I know that's 2 different sweeteners. Let me explain. You can use just 1/4 cup of maple and leave out the brown sugar but the brown sugar coated on the pecan with the maple syrup is SO GOOD. It make this amazing candy coating on the pecans that I can't get with out both, so you decide what you want to do. I'll love you no matter what!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8utTgwAkBBRvC7m_1HkhEfnJ6-PwiirhPO2jhoxtYJp_vQEz4Fh6hgqxFnO-eTbN50EDiCPsG6BsMC0qtw_tJhIPvfLq2tYLrY64rs4rvtTAz1V2ATWuIgTb9QQkCtKl_NZfpwkkKOXo/s1600/Pumpkin+Crumb+Cake.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1102" data-original-width="735" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8utTgwAkBBRvC7m_1HkhEfnJ6-PwiirhPO2jhoxtYJp_vQEz4Fh6hgqxFnO-eTbN50EDiCPsG6BsMC0qtw_tJhIPvfLq2tYLrY64rs4rvtTAz1V2ATWuIgTb9QQkCtKl_NZfpwkkKOXo/s320/Pumpkin+Crumb+Cake.png" width="213" /></a>Mix It all together and evenly top the cake with the Crumb Topping. Pop in the pre heated oven for about 30 minutes. If the top starts to brown and the cake isn't done, cover it with foil. After about 30 minutes. I always do the tooth pick test, in the center and see if it comes out clean, if not pop it back in for about 5 more minutes, test it... you get the idea. Don't over bake it will dry out. When it's done, let it cool for about 10 minutes before cutting.<br />
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If you make this please please please tag me on social media and let me see your creation! Much LOVE~ Des!<br />
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<span style="font-family: inherit; font-size: x-small;">Recipe inspiration Vegan Richa Vegan Coffee Cake</span><br />
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The Plant Eatershttp://www.blogger.com/profile/16969939697050186806noreply@blogger.com7tag:blogger.com,1999:blog-1030183669784379544.post-45272066370742014122017-11-11T10:45:00.002-08:002017-11-25T17:58:53.531-08:00APPLE BLUEBERRY CRUMBLEThis is the perfect dessert for any occasion!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsUi9ftRr2Q-x0lblImckoTu-PH9t-vT1xH4oqKeWr9RNtLEsrr57Eapwj7rVk49RLWvYAzOV76Uj6wftltqSMbamGzbDbXofKRSXk9uX6Z63RDm8-6O5swBmFeFp-b8GLBfHkvuIXQO8/s1600/2017-11-11+08.35.15+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsUi9ftRr2Q-x0lblImckoTu-PH9t-vT1xH4oqKeWr9RNtLEsrr57Eapwj7rVk49RLWvYAzOV76Uj6wftltqSMbamGzbDbXofKRSXk9uX6Z63RDm8-6O5swBmFeFp-b8GLBfHkvuIXQO8/s640/2017-11-11+08.35.15+1.jpg" width="640" /></a></div>
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Apples are abundent right now and they are SO sweet and tart all at the same time. And, the blueberries add such a wonderful color and flavor. Together this pair is my absolute favorite. But I have to admit and I'm sure you will to, the crumble topping is the piece de resistance, it truly makes this so DELISIOUS. I make different fruit crumbles all year this <a href="https://theplanteaters.blogspot.com/2017/06/amazing-strawberry-crumble.html">Strawberry Crumble</a> is really good, peach is another favorite. But this one is a Fall favorite. It's great for any gathering or for an easy healthy dessert anytime. I'll stop talking your ear off and get to it.<br />
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Here's what I did:<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS1NWLkyZYOjwJl8PvY-m0fkHnTGM4JMTNHZFV6Wv8aIkZtd94Hhhv2-jLyKgly7AEjyMscqpbLFatnNYHGixwQHOH9mMEYkQgV4G1Zw8Gn3dxvRcZjCuRJOpNP3KJ9th_JtgSvFdPGS8/s1600/2017-11-11+08.16.36+1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS1NWLkyZYOjwJl8PvY-m0fkHnTGM4JMTNHZFV6Wv8aIkZtd94Hhhv2-jLyKgly7AEjyMscqpbLFatnNYHGixwQHOH9mMEYkQgV4G1Zw8Gn3dxvRcZjCuRJOpNP3KJ9th_JtgSvFdPGS8/s320/2017-11-11+08.16.36+1.jpg" width="320" /></a><br />
Preheat your oven to 375 F.<br />
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<ul>
<li>4-6 Peeled and diced Apples depending on size (cut in about 1/2 inch square). I really like Sweet Tango variety, but any apple will work.</li>
<li>1/2 cup Frozen blueberries. I like frozen because they "melt" during baking and create a wonderfully sweet thick sauce.But fresh will work too.</li>
<li>1/4 cup Coconut sugar or organic vegan sugar, you may need a little more depending on the sweetness of the apples and blueberries. I have had to add up to about 1/3 cup of sugar.</li>
<li>2 Tablespoons Cornstarch</li>
</ul>
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I usually just mix it all in the oven safe dish I'm baking the crumble in. I hate doing dishes, haha.<br />
<br />
That being said... in a medium bowl (haha) add the following ingredients in the order listed for the<br />
Crumble Topping:<br />
<br />
<ul>
<li>1 cup Rolled oats</li>
<li>1/3-1/2 cup Pecan optional if you are nut free you can just add 1/3 cup more oats</li>
<li>2 Tablespoons Flour, any will work. Mix throughly then drizzle in a</li>
<li>1/4 cup Maple syrup. Mix until everything is coated with the maple syrup. Evenly spread the crumble topping over the fruit mixture.</li>
</ul>
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Pop it in the oven for about 25-30 minutes. I always cover it with foil after about 20 mins once the top is browned. The reason I cover after it browns is so the crumble topping doesn't get soggy. Test an apple to see if it's tender, once it's soft enough to your desire, let in cool for about 5- 10 minutes or you'll be sorry, I promise I know from experience!<br />
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I hope you enjoy this crumble and snap a picture and tag me in social media!<br />
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<span style="font-family: inherit;">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! </span></div>
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<br />The Plant Eatershttp://www.blogger.com/profile/16969939697050186806noreply@blogger.com0tag:blogger.com,1999:blog-1030183669784379544.post-22119784148477703522017-10-30T09:10:00.003-07:002017-10-30T10:54:02.552-07:00CREAMY VEGAN POTATO BROCCOLI SOUP<i>This soup will warm you to your soul. It's everything you want in a bowl of soup, comfort, warmth, and filling.</i><br />
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<i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMYV_vnBRqyaqA_7azPCOW1kx_UE6PIII6fdMUrhHSQ1CStw3ksNMqjIkqTe3g4PABD1ETq-I_dO8dbj29Z7P948qUw7-3geL9rP_jnwk09b8utXbiXa9Sc3Tal2eA9SLv-tNf6S0fVA4/s1600/potato+soup1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="857" data-original-width="1080" height="506" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMYV_vnBRqyaqA_7azPCOW1kx_UE6PIII6fdMUrhHSQ1CStw3ksNMqjIkqTe3g4PABD1ETq-I_dO8dbj29Z7P948qUw7-3geL9rP_jnwk09b8utXbiXa9Sc3Tal2eA9SLv-tNf6S0fVA4/s640/potato+soup1.jpg" width="640" /></a></i></div>
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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.<br />
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<u>Ingredients:</u><br />
1 Diced Medium onion<br />
1 Bell pepper (I used the mini sweet peppers 2 red and 1 yellow, green will work too. Use what you like)<br />
2 Stalks of celery<br />
2-3 cloves of garlic<br />
2 carrots diced<br />
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,).<br />
1 lb. bag of frozen of fresh Broccoli<br />
1-2 teaspoons garlic powder<br />
1-2 teaspoons onion powder<br />
1 Tablespoon <a href="http://amzn.to/2A11rpa">mushroom broth powder</a> (optional)<br />
32oz. Vegetable stock (<a href="http://amzn.to/2xB5irr">Here</a> is my absolute favorite it is SUPER flavorful)<br />
2 Cups of water<br />
1/2 cup <a href="http://amzn.to/2zjWDOG">Nutritional yeast</a><br />
Salt and Pepper to taste (go easy on the salt if you are using the mushroom powder it's salty)<br />
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<u>Directions:</u><br />
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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.<br />
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Don't forget to snap a picture and tag my on social media<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDAJ47OokBDv6JYpApz5zH4qkbmnF7kzGkLU8r8miaTsEW4U9M7H9L_rebpkrr-Et0b8-Yr9H17ObD5lfJVfaRkNEaaTZItESIryPLArqYzDlUYAydWDoC2xM3vQ9OkcyLCv9h2Qo84Wc/s1600/get+cozy+and+warm+up-2.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1102" data-original-width="735" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDAJ47OokBDv6JYpApz5zH4qkbmnF7kzGkLU8r8miaTsEW4U9M7H9L_rebpkrr-Et0b8-Yr9H17ObD5lfJVfaRkNEaaTZItESIryPLArqYzDlUYAydWDoC2xM3vQ9OkcyLCv9h2Qo84Wc/s320/get+cozy+and+warm+up-2.png" width="213" /></a>Watch the video so you can see step by step how I make it.<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i9.ytimg.com/vi/pWbLp_V7qyE/default.jpg?sqp=CNjS3M8F&rs=AOn4CLDSlwldNd8RliJj90dgSlB8dRjdTQ" frameborder="0" height="266" src="https://www.youtube.com/embed/pWbLp_V7qyE?feature=player_embedded" width="320"></iframe></div>
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<br />The Plant Eatershttp://www.blogger.com/profile/16969939697050186806noreply@blogger.com9tag:blogger.com,1999:blog-1030183669784379544.post-69743721479802454492017-08-27T10:31:00.002-07:002017-08-28T10:25:07.992-07:00EASY VEGAN LASAGNA <div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXADFewVPjhNstZKyK_NFAonSrnel1mqD3vC6aDgCwhluNsSMwsCTDJLXuG7YQL-cXmAhka3NcAfgCfmCD2G98Kz8bc6Fb-GERGpeBKGd6qMQKWaHJBA0ZiWbyC2LGDyzLTkltt8K3jao/s1600/Season+it+just+right%2521.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXADFewVPjhNstZKyK_NFAonSrnel1mqD3vC6aDgCwhluNsSMwsCTDJLXuG7YQL-cXmAhka3NcAfgCfmCD2G98Kz8bc6Fb-GERGpeBKGd6qMQKWaHJBA0ZiWbyC2LGDyzLTkltt8K3jao/s640/Season+it+just+right%2521.png" width="640" /></a></div>
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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. <br />
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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. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCTkblSWWet5AQ-LQVlmGXf46HruiTrcCR4tSlKFdRCMWZJieGVV2aoTggyD7beO1MYpS11L1xzYqfMyel7tQqjBgH3P031k0B0LkyhSbIzibA08Yp0TTwvsW4r9tci4W7cUXEhZyDrVg/s1600/Screen+Shot+2017-08-27+at+10.13.01+AM.png" imageanchor="1"><img border="0" data-original-height="672" data-original-width="1082" height="395" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCTkblSWWet5AQ-LQVlmGXf46HruiTrcCR4tSlKFdRCMWZJieGVV2aoTggyD7beO1MYpS11L1xzYqfMyel7tQqjBgH3P031k0B0LkyhSbIzibA08Yp0TTwvsW4r9tci4W7cUXEhZyDrVg/s640/Screen+Shot+2017-08-27+at+10.13.01+AM.png" width="640" /></a></div>
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<b>Easy Vegan Lasagna recipe and instructions:</b></div>
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Oven ready lasagna noodles (I used Mueller's)</div>
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1 can<a href="http://amzn.to/2iyTBhM"> artichoke hearts</a> drained rinsed and chopped</div>
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1 8 oz. package mushrooms sliced</div>
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Tomato sauce (recipe below), or use your favorite jarred sauce</div>
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Tofu ricotta (recipe below)</div>
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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!</div>
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<b>Tomato sauce recipe:</b></div>
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Mix together</div>
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2 28 oz. cans of crushed tomatoes (I love <a href="http://amzn.to/2w95Vdr">Cento brand</a>, you can find these at most grocery stores)</div>
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3 Tablespoons dried parsley </div>
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3 teaspoons dried Oregano </div>
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1-2 Tablespoon <a href="http://amzn.to/2wfIqxz">mushroom broth seasoning</a> (optional)</div>
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2-3 teaspoons garlic powder</div>
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2-3 teaspoons onion powder</div>
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1-2 teaspoon dried basil</div>
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salt and pepper to taste</div>
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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. </div>
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<tr><td class="tr-caption" style="text-align: center;">Scarlet loves the Tofu ricotta she loves to help "clean" the spatula, haha.</td></tr>
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<b>Tofu Ricotta recipe and instructions:</b></div>
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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.</div>
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juice of 2 lemons and the zest of 1</div>
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3 Tablespoons <a href="http://amzn.to/2izTWRf">nutritional yeast</a> (I try not to use the enriched kind)</div>
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1/2 cup fresh basil</div>
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1 Tablespoon oregano</div>
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2 teaspoon garlic powder</div>
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1 teaspoon onion powder</div>
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salt and pepper to taste</div>
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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 <a href="https://youtu.be/_hQk0nWczNc">YouTube video here</a> and below where I show the texture we like.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaPLaChyphenhyphen-CkU6YILKR9JsVk_8KH9SmXIJnxLamHZxA3P7OSyrFFX2LjOew7QgjaHwiiH6IqqyCWAh7kCDrk9C5DiksTlhJCJxDtxDiT3gSH-QQ1fbh-IygtWPiiNBhYxS5bpwT8rgGZTk/s1600/Season+it+just+right%2521-2.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1080" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaPLaChyphenhyphen-CkU6YILKR9JsVk_8KH9SmXIJnxLamHZxA3P7OSyrFFX2LjOew7QgjaHwiiH6IqqyCWAh7kCDrk9C5DiksTlhJCJxDtxDiT3gSH-QQ1fbh-IygtWPiiNBhYxS5bpwT8rgGZTk/s640/Season+it+just+right%2521-2.png" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is my plate and I went back for 2nd's!</td></tr>
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We served it with salad and <a href="https://theplanteaters.blogspot.com/2017/07/homemade-yeast-dough-endless-options.html">Homemade Bread</a> you should always have some on hand! </div>
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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! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOeHE5gVWNoTB0zAbPcdrM6KrztKQOZiTeCoJ0-_h7wFSJrjAlCSCxO_CfaWMyPaBjKse9v_XYEI_JSU86ylslTvT2ZQvm-BO3sB9G48IQ30jqkaKQugRUiuGpxf-_XVobxeri_jHAR8M/s1600/lasagna+pinterest.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1102" data-original-width="735" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOeHE5gVWNoTB0zAbPcdrM6KrztKQOZiTeCoJ0-_h7wFSJrjAlCSCxO_CfaWMyPaBjKse9v_XYEI_JSU86ylslTvT2ZQvm-BO3sB9G48IQ30jqkaKQugRUiuGpxf-_XVobxeri_jHAR8M/s640/lasagna+pinterest.png" width="426" /></a></div>
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Here's the YouTube video if you're interested in seeing how I there it together!</div>
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The Plant Eatershttp://www.blogger.com/profile/16969939697050186806noreply@blogger.com2tag:blogger.com,1999:blog-1030183669784379544.post-6567248643173605192017-08-13T09:08:00.000-07:002017-09-04T05:31:06.526-07:00BAKED VEGAN CRAB CAKES<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqAaXpGGnzaehJ_0YgfBZT7UtmFds9dbCQEsMdPJ7ECu6EvKaWMk3Ly5yy1nmfoLu9xALwMxaTXXROXr8d1IFwp3vfP9wogxC8LmryeWuiPxtyIbYEA9hi-kHvCsEhRVLriUS_ZmyEUqw/s1600/IMG_20170813_103438_955.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="759" data-original-width="1080" height="448" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqAaXpGGnzaehJ_0YgfBZT7UtmFds9dbCQEsMdPJ7ECu6EvKaWMk3Ly5yy1nmfoLu9xALwMxaTXXROXr8d1IFwp3vfP9wogxC8LmryeWuiPxtyIbYEA9hi-kHvCsEhRVLriUS_ZmyEUqw/s640/IMG_20170813_103438_955.jpg" width="640" /></a></div>
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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 <a href="https://theplanteaters.blogspot.com/2017/08/chocolate-chip-cookies-vegan-gluten.html?m=1">The Best Vegan Chocolate Chip Cookies</a>, pick up a couple more cans of chickpeas and make them, you will not regret it!!<br />
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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!<br />
I know, I know get to the recipe Des, ok here's what you need:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTcovB7Y_wJ6hH_VevS-icZcsopvTNRaTw1ETVwfvC2ChHHYvb3BqYUTBFI7kB9nkNJRIhSPbrugdzB1LgHaNWwgK_1Ig5rVW18wIfVdoHCYJLqv6Rlw2T8Go6uK7Lw4zNNWKgEL-_w3k/s1600/crab+cake+inged..jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTcovB7Y_wJ6hH_VevS-icZcsopvTNRaTw1ETVwfvC2ChHHYvb3BqYUTBFI7kB9nkNJRIhSPbrugdzB1LgHaNWwgK_1Ig5rVW18wIfVdoHCYJLqv6Rlw2T8Go6uK7Lw4zNNWKgEL-_w3k/s640/crab+cake+inged..jpg" width="640" /></a></div>
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<b><u>Ingredients:</u></b><br />
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1 can Chickpeas</div>
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1 can quartered <a href="http://amzn.to/2wbyCHq">Artichoke hearts</a></div>
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1 can <a href="http://amzn.to/2fTFAub">Whole Hearts of Palm</a></div>
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1 large or 2 small celery stalks </div>
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1 sheet <a href="http://amzn.to/2wjrVDK">Nori</a> (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.</div>
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2 teaspoons Garlic powder </div>
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2 teaspoons Onion powder </div>
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1 Tablespoon <a href="http://amzn.to/2vSirw7">Old Bay</a> (this is what makes the crab cake in my opinion, this is not optional)</div>
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1 Tablespoon Dried Parsley </div>
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1 teaspoon Dried Dill<br />
Add the next ingredient</div>
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1/4 cup finely dices Red onion</div>
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1/8 cup dices roasted Red pepper </div>
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Zest and juice of 1 Lemon</div>
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1 Tablespoon Yellow Mustard </div>
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2 teaspoons Soy sauce (if I had <a href="http://amzn.to/2vRTQr7">Vegan Worcestershire</a> sauce I would have used it)</div>
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Few dashes of Franks hot sauce (use your favorite hot sauce, and you guessed it, it's optional)</div>
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1 to 1 1/2 cups Panko bread crumbs (some are not vegan so check I use this brand) </div>
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Black pepper to taste<br />
<b><u>Coating:</u></b><br />
1 cup <a href="http://amzn.to/2vNhU0h">Panko Breadcrumbs</a><br />
2 teaspoons Garlic powder<br />
2 teaspoons Onion powder<br />
2 teaspoons <a href="http://amzn.to/2vSirw7">Old bay Seasonings</a><br />
salt to taste (optional Old Bay does have salt)<br />
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<b><u>Directions:</u></b><br />
Preheat oven to 400. Line a large sheet pan with parchment paper.<br />
In a <a href="http://amzn.to/2fU3x4p">food processor</a> 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.<br />
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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.)<br />
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.<br />
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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.<br />
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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!<br />
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<a href="https://www.pinterest.com/theplanteaters/pins/" style="letter-spacing: 0.5px;">Pinterest</a><span style="color: #333333;"><span style="letter-spacing: 0.5px;"> Definitely let's follow each other on Pinterest. I NEED to see your PINS and get inspired!!</span></span><br />
<a href="https://www.youtube.com/channel/UC6_Clc9iny2vuZ31bhKp_JA" style="letter-spacing: 0.5px;">YouTube channel</a> Most of my recipes will have a video and What We Eat in a Day videos.<br />
<span style="color: #333333;"><span style="letter-spacing: 0.5px;"><a href="https://www.facebook.com/theplanteaters/">Facebook page</a> Facebook hates me and blocks my website pretty regularly so... we have a love hate relationship right now, haha.</span></span><br />
<span style="color: #333333;"><span style="letter-spacing: 0.5px;"><a href="https://www.instagram.com/theplanteaters/">Instagram</a> I always post a pictures on IG so if you follow me there you will see them 1st ;)</span></span><br />
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<span style="font-size: large;">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! </span><br />
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<span style="font-size: xx-small;">*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!</span></div>
The Plant Eatershttp://www.blogger.com/profile/16969939697050186806noreply@blogger.com6tag:blogger.com,1999:blog-1030183669784379544.post-69440596468477961192017-08-03T07:51:00.001-07:002017-12-14T05:52:17.379-08:00CHOCOLATE CHIP COOKIES<div class="separator" style="clear: both; text-align: center;">
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I've been tweaking this recipe for what feels like months... wait it has been, haha. I'm glad I waited, because tomorrow is actually National Chocolate Chip Cookie Day, who knew?! What better time to share this AMAZING cookie, so you can be ready tomorrow! My online buddy Karen posted a cookie recipe that was similar, and that got my noggin rattling. I can't keep well enough alone, and wanted a lower fat version so I could enjoy them too. I don't eat high fat due to a horrible problem I once had (but DON'T anymore thanks to WFPBNO eating), that I never want again. I promise I'll give you the scoop on why I eat super low fat, SOON. If you haven't noticed I love making things with oats, <a href="https://theplanteaters.blogspot.com/2017/05/vegan-breakfast-sausage.html">SAUSAGE</a>, <a href="https://theplanteaters.blogspot.com/2017/05/the-best-nacho-cheese-sauce.html">CHEESE SAUCE</a>, and <a href="https://theplanteaters.blogspot.com/2017/07/the-best-oat-pancakes.html">PANCAKES</a>. Seriously, they are this magical ingredient that I actually used to hate. Hate is a strong word, but I honestly loathed the texture, the lack of flavor, the gummy... goo. You'd never know that now. I have a "shout at the roof tops" kind of LOVE for oatmeal now. I still very rarely eat a bowl of oatmeal, but I use it daily. I also love Chickpeas for a number of reasons and both of these magical ingredients play a large roll in what makes these cookies healthy, without tasting healthy. My oldest hates beans, I still hide them in dishes to get her to eat them, shhhh, gosh don't tell her she will KILLLL me. She loves these and would be the 1st to tell me if they weren't GREAT.<br />
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Okay, I'll stop taking about how much I love Oatmeal and Chickpeas because National Chocolate Chip Cookie day is August 4th and I could probably talk about it well past and then we'd miss one of the best food days of the year!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzc1yHY2b5fb0w5kVBMbYiKkVWU_GndQy3ajFnaFHoPTipLl_-Iw_SgDq0CSjOGlkmjgecaPA-aTjpoXv-QEdVHr3aiLiHwahdSz_DIw5fNBfrkBl-rilb_CN4wgOjanUkfMkF7U4MYco/s1600/IMG_20170803_075242_981.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="710" data-original-width="1080" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzc1yHY2b5fb0w5kVBMbYiKkVWU_GndQy3ajFnaFHoPTipLl_-Iw_SgDq0CSjOGlkmjgecaPA-aTjpoXv-QEdVHr3aiLiHwahdSz_DIw5fNBfrkBl-rilb_CN4wgOjanUkfMkF7U4MYco/s320/IMG_20170803_075242_981.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Look at the cookie dough!</td></tr>
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Ingredients:<br />
1 1/2 cups cooked rinsed and drained chickpeas (or a 15 oz. drain and rinsed can, unsalted/low sodium)<br />
1/2 heaping cup Oat flour I make it by blending rolled oats in my blender (<a href="http://amzn.to/2vsVja8" target="_blank">gluten free</a> if needed)<br />
2/3 cup <a href="http://amzn.to/2uYG8m4" target="_blank">Vegan Light Brown Sugar</a> lightly packed (or <a href="http://amzn.to/2u3YLHQ" target="_blank">coconut sugar</a>)<br />
3 Tablespoons Maple syrup or Agave for lower glycemic (this is mainly to replace oil)<br />
1 Tablespoon Vanilla extract<br />
1/4 teaspoon Salt (if your chickpeas have a lot of sodium, I would leave it out)<br />
1/2 teaspoon <a href="http://amzn.to/2viDVVc" target="_blank">Baking powder</a><br />
1 teaspoon Vinegar (I used white, but apple cider would work)<br />
1/2 to 3/4 cup <a href="http://amzn.to/2uVQW64" target="_blank">Vegan Chocolate Chips</a> ) (I used 1/2 cup, but added a few to the top for photos, That blogger life yo, haha)<br />
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<span style="color: #333333; font-family: inherit;"><span style="letter-spacing: 0.5px;">Preheat the oven to 375 F. Line a baking sheet with parchment paper. I used a <a href="http://amzn.to/2wm4tSa" target="_blank">Vitamix blender</a> but a good food processor would work. Add the chickpeas, maple syrup and vanilla, blend until mostly smooth, you will need to use your tamper if using a Vitmix and scrap the sides a couple of time. Add the coconut sugar, oat flour, salt (if using), baking powder and vinegar. Blend until a smooth cookie batter appears before your eyes. Add the chocolate chips and pulse a couple of times just until incorporated. </span></span><br />
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<tr><td class="tr-caption" style="text-align: center;">Before baking after spreading slightly</td></tr>
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<span style="color: #333333; font-family: inherit;"><span style="letter-spacing: 0.5px;">Drop a heaping Tablespoon of dough on the lined baking sheet I use this <a href="http://amzn.to/2uYtPGl" target="_blank">mini scoop</a>. Spread slightly with the back of a wet spoon or </span></span><span style="color: #333333; letter-spacing: 0.5px;">wet fingers</span><span style="color: #333333; font-family: inherit;"><span style="letter-spacing: 0.5px;">, t</span></span><span style="color: #333333; font-family: inherit; letter-spacing: 0.5px;">hese don't really spread while baking</span><span style="color: #333333; font-family: inherit; letter-spacing: 0.5px;">. Bake until the edges are dry to the touch, about 18 to 20 minutes, this will depend greatly on your oven. Try not to over bake these, they will get tough. I check them after 18 mins, most of the time they are done. Cool slightly before serving, or burn your mouth off with a lava chocolate chip like I did! Make'em and Enjoy them without guilt! </span><span style="color: #333333; letter-spacing: 0.5px;">MUCH LOVE ~ Des!</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit57nci5urMgg5zWF3sFYLDNyPrhrPezioEZaXuPsH62JX77nNBtYQw3fFPn2V5Qm74x1sQnztoHe8kLXOB7fukbyUYaKSsGxc0K0ENkqSbJZHxQWrrr-0pGVQQrC-iz5BXuqiTE_yZNY/s1600/IMG_20170802_205640_035.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1080" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit57nci5urMgg5zWF3sFYLDNyPrhrPezioEZaXuPsH62JX77nNBtYQw3fFPn2V5Qm74x1sQnztoHe8kLXOB7fukbyUYaKSsGxc0K0ENkqSbJZHxQWrrr-0pGVQQrC-iz5BXuqiTE_yZNY/s400/IMG_20170802_205640_035.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After baking to golden brown perfection and right before burning myself<br />
with that chocolate chip calling your name!</td></tr>
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<span style="color: #333333; font-family: inherit; letter-spacing: 0.5px;">Here's the recipe video so you can see the process, the consistency of the batter and the BEST part, what the KIDS thought when I told me these are made from Chickpeas!</span><br />
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<span style="color: #333333; font-family: inherit; letter-spacing: 0.5px;"><span style="color: black; font-size: xx-small; letter-spacing: normal;">*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!</span></span>The Plant Eatershttp://www.blogger.com/profile/16969939697050186806noreply@blogger.com6tag:blogger.com,1999:blog-1030183669784379544.post-56786175942347521122017-07-29T14:13:00.001-07:002017-08-19T05:44:53.230-07:00RICE AND BEAN TOSTADAS<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipGZDIBCQRBbuCMpNOYN_-l5H_Yg26IPPncX9zYj0tZZpQCOc5N8q58h1yvTjJzZtla85e4q5k0CAj8OQXLeXohg-oHkNQPk7Ur2nXTx9DgbJjkjEkjPdp_hDbmTk6R8Dakhkrj7xyDXs/s1600/20369466_1997019230530378_2110415741337059512_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="988" data-original-width="1440" height="438" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipGZDIBCQRBbuCMpNOYN_-l5H_Yg26IPPncX9zYj0tZZpQCOc5N8q58h1yvTjJzZtla85e4q5k0CAj8OQXLeXohg-oHkNQPk7Ur2nXTx9DgbJjkjEkjPdp_hDbmTk6R8Dakhkrj7xyDXs/s640/20369466_1997019230530378_2110415741337059512_o.jpg" width="640" /></a></div>
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<br />
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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!<br />
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!<br />
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Here's what we used, but you know what I'm going to say... use what you have, and what you like.<br />
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:<br />
Garlic powder<br />
Onion powder<br />
Chili powder<br />
Cumin powder<br />
Creole spice blend (<a href="http://amzn.to/2u7Xtaf" target="_blank">Tony Chachere's</a> is what we use)<br />
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Now we start layering:<br />
Baked Corn Tortillas or pre-made (I found these <a href="http://amzn.to/2eXGbdX" target="_blank">oil free Baked ones</a>, they are gooood)<br />
Mixed Salad or Romine or Iceberg or Spinach or None, whatever you like.<br />
2 or 3 spoonfuls of the Rice and Bean mixture<br />
Salsa (<a href="http://amzn.to/2v6sQ9K" target="_blank">Pace Picante</a> medium is our favorite)<br />
Guacamole (I mix avocado with garlic and onion powder, lime juice and salsa, so easy and so delish)<br />
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: <a href="https://www.instagram.com/theplanteaters/" target="_blank">@theplanteaters</a> <a href="https://www.facebook.com/theplanteaters/" target="_blank">The Plant Eaters on Facebook</a><br />
Much Love~ Des!<br />
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<span style="font-size: xx-small;">*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!</span>The Plant Eatershttp://www.blogger.com/profile/16969939697050186806noreply@blogger.com0tag:blogger.com,1999:blog-1030183669784379544.post-28027710308472784172017-07-28T05:18:00.001-07:002017-08-19T05:45:12.056-07:00ASIAN STIR-FRY NOODLES WITH BAKED TOFU<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUl9BYWB6QoobL9EloXNVm2ckvGWcHaOGe1QZ4jPGRyjaqhnIEh7cYIg558k4db7sThf1Kr6r5Rc_5qdBTtkYY1C9JydyF2pj67HVl3lEea4ST0pimS11LmYoD0-slToNL4oXGO-tYioU/s1600/Screen+Shot+2017-07-25+at+4.35.24+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="604" data-original-width="1076" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUl9BYWB6QoobL9EloXNVm2ckvGWcHaOGe1QZ4jPGRyjaqhnIEh7cYIg558k4db7sThf1Kr6r5Rc_5qdBTtkYY1C9JydyF2pj67HVl3lEea4ST0pimS11LmYoD0-slToNL4oXGO-tYioU/s640/Screen+Shot+2017-07-25+at+4.35.24+PM.png" width="640" /></a></div>
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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...<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVhMXUd-HsJu1ywXRcKZhCXcVrGtGakX2OLEr50gh50zZjbvzWjaTcjjXwtM2g7euqbq4pQ78rjfGhVc6LlPtAWZgCnEoUgUwrNhHrpX5O1j5Sqf7SBch7QishefJkXsIeVdB7GlNdDBQ/s1600/IMG_20170313_140955_538.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="676" data-original-width="829" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVhMXUd-HsJu1ywXRcKZhCXcVrGtGakX2OLEr50gh50zZjbvzWjaTcjjXwtM2g7euqbq4pQ78rjfGhVc6LlPtAWZgCnEoUgUwrNhHrpX5O1j5Sqf7SBch7QishefJkXsIeVdB7GlNdDBQ/s320/IMG_20170313_140955_538.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="https://theplanteaters.blogspot.com/2017/07/baked-tofu.html" target="_blank">Baked Tofu</a> tossed in The Sauce and Stir-fried Rice</td></tr>
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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<a href="http://amzn.to/2eTUHDv" target="_blank"> Ramen noodles</a> 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 <a href="https://theplanteaters.blogspot.com/2017/07/baked-tofu.html" target="_blank">Baked Tofu</a>, if you don't like tofu (I was you, make <a href="https://theplanteaters.blogspot.com/2017/07/baked-tofu.html" target="_blank">this tofu</a> and you'll change your mind, I promise), or don't have any just leave it out. Sprinkle with sesame seeds and ENJOY!!<br />
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The Sauce:<br />
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)<br />
1/4 cup Soy Sauce (Tamari, Liquid Amino's etc.)<br />
1/4 cup Water<br />
1 Tablespoon Maple Syrup<br />
1-2 teaspoons Garlic powder<br />
1-2 teaspoons Onion powder<br />
1-2 teaspoons Ginger powder<br />
1-2 teaspoons <a href="http://amzn.to/2uENYmm" target="_blank">Mushroom broth seasoning</a> (again optional, but it's so good, look for it at an Asian market it will be cheaper)<br />
1-2 teaspoons <a href="http://amzn.to/2uEZVID" target="_blank">Korean Red pepper flake</a> (use your favorite red pepper spice, sometimes we add one of these instead Sriracha, <a href="http://amzn.to/2eSZFQW" target="_blank">Sambal Oelek</a>, Sweet Chili sauce, I promise add what you like it will be awesome)<br />
2 drops of liquid smoke (I use <a href="http://amzn.to/2tPr0dr" target="_blank">Hickory</a>)<br />
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.<br />
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Here's the recipe video. I recommend watching it to see the steps, Much Love Always ~ Des!<br />
<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i9.ytimg.com/vi/gG-dNzNKSCk/default.jpg?sqp=CMST6csF&rs=AOn4CLDeI2Kdh5BdOOP5G5Zfau_0frtTfQ" frameborder="0" height="266" src="https://www.youtube.com/embed/gG-dNzNKSCk?feature=player_embedded" width="320"></iframe></div>
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<span style="font-size: xx-small;">*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!</span>The Plant Eatershttp://www.blogger.com/profile/16969939697050186806noreply@blogger.com0tag:blogger.com,1999:blog-1030183669784379544.post-13748454544219237382017-07-28T05:18:00.000-07:002017-08-19T05:45:26.077-07:00BAKED TOFU<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDjeEFzNDD0gzDPQ776pSDenebFbCCrwuKdngwbSGotQx32UfOfMO5R-YpiDfwOJfkXednKykUtSjter5IAQs4v9Wv2Yn5RbmCV28jERW2rJ9hokwfvqCoq7CE92OxXZnLlDkP-XXF_kY/s1600/IMG_20170313_140955_538.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="676" data-original-width="829" height="520" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDjeEFzNDD0gzDPQ776pSDenebFbCCrwuKdngwbSGotQx32UfOfMO5R-YpiDfwOJfkXednKykUtSjter5IAQs4v9Wv2Yn5RbmCV28jERW2rJ9hokwfvqCoq7CE92OxXZnLlDkP-XXF_kY/s640/IMG_20170313_140955_538.jpg" width="640" /></a></div>
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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.<br />
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<tr><td class="tr-caption" style="text-align: center;">The salad at The Tomato Head</td></tr>
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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.<br />
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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 "<a href="https://theplanteaters.blogspot.com/2017/07/asian-stir-fry-noodles-with-baked-tofu.html" target="_blank">The Sauce</a>" all over it, that stuff is good on everything!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0GwACMqqq5kvCbTBH2UPO548pF94Qqt6EaWIkR14NPi-R5HdPQRHN8EaFVwKgFdzxtz18Pn3678875Ni-5XQtWUE3687O65dzKL_M1YoNi5p1m5RIzs58_S13_LsgakuzI90Z8rUfvto/s1600/20170406_125456.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0GwACMqqq5kvCbTBH2UPO548pF94Qqt6EaWIkR14NPi-R5HdPQRHN8EaFVwKgFdzxtz18Pn3678875Ni-5XQtWUE3687O65dzKL_M1YoNi5p1m5RIzs58_S13_LsgakuzI90Z8rUfvto/s320/20170406_125456.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baked Tofu Sammie</td></tr>
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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.<br />
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Marinade: (almost just like The Sauce with a few exceptions)<br />
1/2 cup of Water<br />
1/4 cup Soy Sauce low sodium, (Tamara, and liquid amino's etc. will work too)<br />
2 teaspoons Maple syrup<br />
2 teaspoons Garlic powder<br />
2 teaspoons Onion powder<br />
1 teaspoon <a href="http://amzn.to/2uEFf3B" target="_blank">Korean red pepper flakes</a><br />
1 Tablespoon <a href="http://amzn.to/2uEH0xL" target="_blank">Mushroom broth seasoning</a> (you know what I'm going to say, optional, but it's SO GOOD)<br />
2-3 drops of liquid smoke (I used <a href="http://amzn.to/2uEpQA3" target="_blank">Hickory</a>)<br />
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.<br />
Line 2 baking sheets with parchment paper and line the tofu squares evenly.<br />
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 <a href="https://theplanteaters.blogspot.com/2017/07/asian-stir-fry-noodles-with-baked-tofu.html" target="_blank">The Sauce</a> 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 ;)<br />
Much Love my sweet friend ~ Des!<br />
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I recommend watching this video so you can see the process. This is the dryer version, but you'll see the steps.<br />
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<span style="font-size: xx-small;">*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!</span></div>
The Plant Eatershttp://www.blogger.com/profile/16969939697050186806noreply@blogger.com1tag:blogger.com,1999:blog-1030183669784379544.post-40381671723137408962017-07-21T11:23:00.000-07:002017-08-19T05:46:39.691-07:00SOUTHERN STYLE WHITE GRAVY<div style="font-size: 16px;">
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<span style="font-family: inherit;">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.</span></div>
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<span style="font-family: inherit;">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. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnGyA96aFuZpOJXHiWbdH8TpsUnp5FYb8cu85NT5T7yyjANgoWyrxLHMp0XkO6xcFDe26z5r0QbvaFNtDxTbeTDJsjCaotnq1UcQ8QOA2xc-ignIaHuDAfwrt5Z5zcLHc8mZW5SLMx6VA/s1600/Screen+Shot+2017-07-20+at+10.33.31+AM.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="908" data-original-width="1600" height="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnGyA96aFuZpOJXHiWbdH8TpsUnp5FYb8cu85NT5T7yyjANgoWyrxLHMp0XkO6xcFDe26z5r0QbvaFNtDxTbeTDJsjCaotnq1UcQ8QOA2xc-ignIaHuDAfwrt5Z5zcLHc8mZW5SLMx6VA/s400/Screen+Shot+2017-07-20+at+10.33.31+AM.png" width="400" /></a></div>
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<span style="font-family: inherit;">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...</span></div>
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<span style="font-family: inherit;">Here's the link to the <a href="https://theplanteaters.blogspot.com/2017/07/vegan-buttermilk-drop-biscuits.html" target="_blank">Vegan Buttermilk Drop Biscuits</a></span></div>
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Here's how this Gravy is made:</div>
<span style="font-family: inherit; font-size: 16px;">In a saucepan add following ingredients and enough water to cover.</span><br />
<span style="font-family: inherit;"><span style="font-family: inherit;">1 lb. Bag frozen Cauliflower (Don't worry if you don't like </span>Cauliflower<span style="font-family: inherit;"> you can't taste it)</span></span><br />
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<span style="font-family: inherit;">1 small Onion roughly chopped</span></div>
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<span style="font-family: inherit;">2 tablespoons Sunflower seeds (Cashews work too, *optional leave them out if your not eating seeds or nuts) </span></div>
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<span style="font-family: inherit;">1/2 teaspoon Rosemary</span><br />
<span style="font-family: inherit;">1/4 teaspoon Sage </span><br />
<span style="font-family: inherit;">1/2 teaspoon Garlic powder</span><br />
<span style="font-family: inherit;">1/2 teaspoon Onion powder</span><br />
Bring to a boil and then simmer until the cauliflower and onions are soft and can be mashed with a fork or spoon.<br />
Reserve the cooking liquid to thin the gravy as needed.</div>
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<span style="font-family: inherit;">Add the drained mixture to your high speed blender along with</span></div>
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<span style="font-family: inherit;">1/4 to 1/2 teaspoon of No Chicken bouillon (I used Better than Bouillon no chicken base http://amzn.to/2gPHkob)</span></div>
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<span style="font-family: inherit;">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.)</span></div>
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<span style="font-family: inherit;">2 teaspoons <a href="http://amzn.to/2uEuorJ">Mushroom Broth seasoning</a> 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!</span> Look at your local Asian market it's way cheaper!<span style="font-family: inherit;">)</span></div>
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<span style="font-family: inherit;">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. </span></div>
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<span style="font-family: inherit;">Blend until super smooth adding a little of the cooking liquid as needed.</span></div>
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<span style="font-family: inherit;">Pepper (I use a lot because that is traditional for Southern White Gravy and it's GOOOD!)</span></div>
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<span style="font-family: inherit;">Salt (optional, do not add salt until after you have adjusted the bullion and mushroom broth seasoning if you are using it).</span><br />
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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.</div>
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<span style="font-family: inherit;">I hope you enjoy this dish as much as we do. If you do make it or another recipe please post a photo </span><br />
<span style="font-family: inherit;">and tag me on Instagram </span><a href="https://www.instagram.com/theplanteaters/" style="font-family: inherit;" target="_blank">@theplanteaters</a><span style="font-family: inherit;"> or follow us here on </span><a href="https://www.facebook.com/theplanteaters/" style="font-family: inherit;" target="_blank">Facebook</a><span style="font-family: inherit;">. </span></div>
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Much Love ~ Des!</div>
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<span style="font-family: inherit; font-size: x-small;">*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.</span></div>
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The Plant Eatershttp://www.blogger.com/profile/16969939697050186806noreply@blogger.com1tag:blogger.com,1999:blog-1030183669784379544.post-11217094958943069062017-07-21T11:22:00.000-07:002017-07-21T11:48:40.507-07:00VEGAN BUTTERMILK DROP BISCUITS<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEabgB7K2wiUEZaIJTcrsofQBkGwJNfglaw1clhE6VwRK7VJBk7Mv_b0IwJkrpxFbClW8AOoLjgN-lPzLlN6vZZ1hj89Psa3cE4eYpestbm_O1iO_bOyaY2CYEzq1Ofgrp8RBaLvi1leM/s1600/Screen+Shot+2017-07-20+at+10.33.31+AM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="908" data-original-width="1600" height="361" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEabgB7K2wiUEZaIJTcrsofQBkGwJNfglaw1clhE6VwRK7VJBk7Mv_b0IwJkrpxFbClW8AOoLjgN-lPzLlN6vZZ1hj89Psa3cE4eYpestbm_O1iO_bOyaY2CYEzq1Ofgrp8RBaLvi1leM/s640/Screen+Shot+2017-07-20+at+10.33.31+AM.png" width="640" /></a></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Buttermilk Biscuits are the perfect addition to almost any meal.</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">These are so easy a totally delicious. It's takes me back to those Sunday mornings when my mom would make a huge breakfast spread because our family would come over almost every Sunday. The smell of gravy simmer in the pan and biscuits baking, er burning, and my dad yelling from the living room "The biscuits are burning!" She passed that "wonderful" trait down to me, it's one I'm not too fond of, haha. My friend said to last night she thought biscuits were thing of the past. I'm so glad to say they are not!!! They are a thing of right now, that you can have on your table in no time flat!</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXE-4sMtwn5ZmiJO4usK49AgZ-hNaZTPD0Ydg1ISdVjawPngXeRSFbRmjzUb7XJpuCsx2yIK7-UKL3zKSPsr95sQCDHpnhAlH9i6g18i2f8L7mGLlwVqL8ZA4GPF8NEfNneMVMWZZMXYs/s1600/Screen+Shot+2017-07-20+at+10.33.05+AM.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXE-4sMtwn5ZmiJO4usK49AgZ-hNaZTPD0Ydg1ISdVjawPngXeRSFbRmjzUb7XJpuCsx2yIK7-UKL3zKSPsr95sQCDHpnhAlH9i6g18i2f8L7mGLlwVqL8ZA4GPF8NEfNneMVMWZZMXYs/s320/Screen+Shot+2017-07-20+at+10.33.05+AM.png" width="320" /></span></a></td></tr>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">I'll admit this is our favorite way to have these golden beauties, smothered with this <a href="https://theplanteaters.blogspot.com/2017/07/southern-style-white-gravy.html" target="_blank">Amazing White Gravy</a> or have them with breakfast, lunch, dinner, afternoon tea, the time to have these is really ANYTIME for any reason!</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Here's what you need:</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">4 Cups of Flour (Unbleached All purpose or Whole Wheat Pastry are the only ones I've used and they both work great)</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 tablespoon + 1 teaspoon Baking Powder</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 teaspoon Salt (optional)</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 cup Unsweetened Applesauce</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 cup Plant milk (I use Almond milk)</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 teaspoons Vinegar (I use white)</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Preheat the oven to 425 degrees F.</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Make the plant buttermilk by adding the vinegar to your plant milk of choice, set aside</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Place the flour, baking powder and salt (optional) in a large bowl wisk to combine. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9sbg_PLu5p7IrYx8sEs_7SJQMU1eIb_mKQ7tZ6Fi6ze6y0xC8H40J0-oXMSym-H67oM4hZy7xIdXN5MgTgFsNNpZgKKGLPMq3JJR_uecrtRS2X7DGyIQoXvwNtOhz_EWN96bLSiCpK6w/s1600/Screen+Shot+2017-07-19+at+8.14.10+PM.png" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><img border="0" data-original-height="590" data-original-width="692" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9sbg_PLu5p7IrYx8sEs_7SJQMU1eIb_mKQ7tZ6Fi6ze6y0xC8H40J0-oXMSym-H67oM4hZy7xIdXN5MgTgFsNNpZgKKGLPMq3JJR_uecrtRS2X7DGyIQoXvwNtOhz_EWN96bLSiCpK6w/s320/Screen+Shot+2017-07-19+at+8.14.10+PM.png" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">This is after the Applesauce has been "cut in" to the Flour</span></td></tr>
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<span style="font-family: inherit;">Add the applesauce, mix with a fork or a pastry cutter until the applesauce mostly combined and looks like the picture to the left. it's like "crumbles". </span></span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: inherit;">Pour in the (Plant) buttermilk and stir just until the dough comes together. </span>DO NOT OVER MIX<span style="font-family: inherit;">. Your biscuit will be tough and bricks if you over mix.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzakhQ68Zmo1JkskXRbcS8M_Dzj7qn2senzRpjVVIYE0ATeez3OM_VYkFZ6nxdI3H2XA5tnXuHHmQInOhosKPSBZ8qrxbzQkDEJ5HtTS82ZnKe4uh3_j6xD3ZdJSIRxfFTO9TE3TtPP54/s1600/Screen+Shot+2017-07-20+at+7.33.10+PM.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><img border="0" data-original-height="630" data-original-width="1092" height="184" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzakhQ68Zmo1JkskXRbcS8M_Dzj7qn2senzRpjVVIYE0ATeez3OM_VYkFZ6nxdI3H2XA5tnXuHHmQInOhosKPSBZ8qrxbzQkDEJ5HtTS82ZnKe4uh3_j6xD3ZdJSIRxfFTO9TE3TtPP54/s320/Screen+Shot+2017-07-20+at+7.33.10+PM.png" width="320" /></span></a></div>
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<span style="font-family: inherit;">Using a large table spoon drop spoonfuls of the mixture onto baking tray and bake until golden brown, about 20 to 25 minutes. </span></span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">I have a couple left over biscuits, that I'm about to devour with blackberry jam.... Follow me on Instagram <a href="https://www.instagram.com/theplanteaters/" target="_blank">@theplanteaters</a> and <a href="https://www.facebook.com/theplanteaters/" target="_blank">Facebook</a> and we'll share our favorite ways to top these golden girls, haha.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh6zd_9YKQ1x4LTlTim7rCc7IncxCNe76O4NfvsCad2FrK69wlnV-ISgdn2MLIVLs5HGrMYjy2HCf9w6Ug1NMrmZGRXTTpu2-cabaSiiaNjb4DdjpbMz2Yo0JuvLrx7MN451DJ9ZBB3-g/s1600/Screen+Shot+2017-07-21+at+7.24.34+AM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh6zd_9YKQ1x4LTlTim7rCc7IncxCNe76O4NfvsCad2FrK69wlnV-ISgdn2MLIVLs5HGrMYjy2HCf9w6Ug1NMrmZGRXTTpu2-cabaSiiaNjb4DdjpbMz2Yo0JuvLrx7MN451DJ9ZBB3-g/s640/Screen+Shot+2017-07-21+at+7.24.34+AM.png" width="640" /></span></a></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Enjoy and MUCH LOVE ~ Des!</span><br />
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<span style="font-size: 16px;">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.</span><br />
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<iframe width="320" height="266" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/jCBAOeXcMuk/0.jpg" src="https://www.youtube.com/embed/jCBAOeXcMuk?feature=player_embedded" frameborder="0" allowfullscreen></iframe></div>
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<span style="font-family: inherit; font-size: x-small;">*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.</span>The Plant Eatershttp://www.blogger.com/profile/16969939697050186806noreply@blogger.com6tag:blogger.com,1999:blog-1030183669784379544.post-77075104901291299172017-07-15T06:14:00.001-07:002017-11-21T10:39:36.560-08:00EASY VEGAN CORNBREAD<div class="separator" style="clear: both; text-align: center;">
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We are from the South, so corn bread has always been a family favorite. Growing up I can remember my grandma making beans and corn bread. I make both now and it brings back such wonderful memories. Smelling this baking is like time traveling back to her table. She loved feeding people, I get that same joy when I feeding people. She taught me so much about cooking, I know she would be proud of this version that is healthy and delicious.<br />
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Here's the recipe video if you're interested in seeing how it's made.<br />
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Line the bottom of a 9 inch cake pan with parchment paper, no oil or spry required!<br />
In a mixing bowl add the dry ingredients<br />
1 cup cornmeal<br />
1 cup flour of choice even gluten free all purpose ( I used whole wheat pastry)<br />
2 Tablespoons sugar<br />
1 Tablespoon baking powder<br />
pinch of salt (optional)<br />
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In a liquid measuring cup add<br />
1 cup unsweetened plant milk (I used almond)<br />
2 teaspoons vinegar (I used white)<br />
¼ cup unsweetened applesauce<br />
2 Tablespoons maple syrup<br />
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Instructions<br />
Add dry ingredients together into a large bowl and mix thoroughly, add liquid to dry and mix just until combined.<br />
Pour batter into a parchment lined pan, or muffin pan.<br />
Bake at 375 degrees for 30 minutes or until toothpick comes out clean. Let it rest for 5 mins before cutting, or flipping onto a serving plate.<br />
Enjoy!The Plant Eatershttp://www.blogger.com/profile/16969939697050186806noreply@blogger.com0tag:blogger.com,1999:blog-1030183669784379544.post-33562315423705455902017-07-12T08:01:00.002-07:002017-07-12T08:15:34.255-07:00STICKY PECAN MONKEY BREAD<div style="color: #212121; font-family: wf_segoe-ui_normal, 'Segoe UI', 'Segoe WP', Tahoma, Arial, sans-serif, serif, EmojiFont; font-size: 13.199999809265137px;">
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<span style="color: #212121; font-family: "arial" , "helvetica" , sans-serif; font-size: 15px;">For this recipe we'll use our <a href="https://theplanteaters.blogspot.com/2017/07/homemade-yeast-dough-endless-options.html" target="_blank">Favorite</a></span><span style="color: #212121; font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 15px;"><a href="https://theplanteaters.blogspot.com/2017/07/homemade-yeast-dough-endless-options.html" target="_blank"> Dough</a> from the fridge that has been patiently waiting for it's delicious destination, to become this Sticky Pecan Monkey bread, all the "dough boys" wish they could become be this OOEY GOOEY STICKY GOODNESS!</span></span><br />
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<span style="color: #212121; font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 15px;">To get started, grab the dough out of the fridge. I'll be honest, I like to make this recipe when I'm down to the last portion of the dough. It seems easier to scoop the dough out of the container. That way I don't worry about popping all the gas bubbles, in the other portions. If you want to make this before you've come to the end of the batch (I don't blame you one bit, haha). Just pull out about 1 lb. of the dough and put it in a bowl, don't worry about "working" it into a "loaf", since we are scooping balls out. </span></span></div>
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<span style="color: #212121; font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 15px;">Pre-heat your oven to 375°f. Line the bottom of a glass 9x13 baking dish with parchment paper. No need to spray or grease it, the parchment paper works so good!</span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmcs-wPL5GTcfnCYObDWmsHxw7a1pNfMXq1a4Amn8W8-1FTpnth2muUyVrcaYAaNWE6V8WdCVOnhho0abD3FZVuPNOlne9L_bGdigFCRvMiyrlyjWckfHMWPVx8-6XFRhBNgJpbi0dRKE/s1600/Screen+Shot+2017-07-12+at+10.45.21+AM.png" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1211" data-original-width="1600" height="151" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmcs-wPL5GTcfnCYObDWmsHxw7a1pNfMXq1a4Amn8W8-1FTpnth2muUyVrcaYAaNWE6V8WdCVOnhho0abD3FZVuPNOlne9L_bGdigFCRvMiyrlyjWckfHMWPVx8-6XFRhBNgJpbi0dRKE/s200/Screen+Shot+2017-07-12+at+10.45.21+AM.png" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sticky gooey nuttiness...</td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="text-align: center;">Sticky Pecan mixture:</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">In a bowl combine</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup chopped Pecan</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cup of maple syrup and 1/4 cup of coconut sugar or brown sugar, or your sugar of choice. (I use maple syrup to keep this oil free and the flavor is amazing with pecans)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 teaspoon cinnamon </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Mix well add to the baking dish.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Cinnamon Sugar coating:</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">In another bowl, or in the rinsed and dried bowl you already used...</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Mix 1/4 cup of coconut sugar (or your preferred sugar)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">2 teaspoons of cinnamon (more or less to taste)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Using a mini ice cream scoop or a Tablespoon, scoop out a few balls of dough and add to the cinnamon sugar toss to coat. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8wyIbriDmShpjQaL5KReVIEEV3MA1Qk5ySh0sfifMKANiFcqfU0UgHaMXUas7zmqIRZZzlIe828PNLv4c2-YYrQqa-wV-1Xqq7hBXr4mcacwTmQFMm8L7Y-LMi-VhgLmIRGqOfyjhAwQ/s1600/sticky+pecan+monkey+bread.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8wyIbriDmShpjQaL5KReVIEEV3MA1Qk5ySh0sfifMKANiFcqfU0UgHaMXUas7zmqIRZZzlIe828PNLv4c2-YYrQqa-wV-1Xqq7hBXr4mcacwTmQFMm8L7Y-LMi-VhgLmIRGqOfyjhAwQ/s320/sticky+pecan+monkey+bread.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Before baking, single layer of sugary dough balls</td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Add the coated dough balls</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><span style="font-family: "arial" , "helvetica" , sans-serif;">in a single layer to cover the pecans</span><span style="font-family: "arial" , "helvetica" , sans-serif;">, they should be touching and they will rise a little as you continue to fill the baking dish. Bake on a parchment lined sheet tray incase of overflow. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Bake at 375°f For 25-30 mins or until the center ball is cooked through. Let cool of 5-10 mins until inverting onto a large dish or cutting board.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Enjoy! </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH4zKV4DZ_D5fziYDjdOrPynRk0aY0mYA2ycUKHtdt7uCPqoBWjyvPN7p6AIMm-pL-8CGD1m93DkClX5c73IEa4oP07eVMG9-njCqK7ut2n9DmAxNFzXUfBv0uHtBoHOVv7DbP6HaXWEc/s1600/Screen+Shot+2017-07-02+at+4.56.47+PM.png" imageanchor="1" style="clear: left; color: #01bbf4; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-decoration: none;"><img border="0" data-original-height="412" data-original-width="748" height="110" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH4zKV4DZ_D5fziYDjdOrPynRk0aY0mYA2ycUKHtdt7uCPqoBWjyvPN7p6AIMm-pL-8CGD1m93DkClX5c73IEa4oP07eVMG9-njCqK7ut2n9DmAxNFzXUfBv0uHtBoHOVv7DbP6HaXWEc/s200/Screen+Shot+2017-07-02+at+4.56.47+PM.png" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; background-color: white; border: 1px solid rgb(255, 255, 255); box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; padding: 1px; position: relative;" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After baking and inverting SOOO BEAUTIFUL! </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinhDBnmSaFlKUXR5iuN1ftSKTAXhOVEnQgn17FwM_Nbid_GMTtnOb1x-dZg8m-R0Uk9lIwjVyATtwyIBP_NFpqD2guXUdHpqe9HbwrrnnKnAQesVrOs8zx8k49dkHU43faWha2AAJ9kYw/s1600/Screen+Shot+2017-07-12+at+9.01.56+AM.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1140" data-original-width="1600" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinhDBnmSaFlKUXR5iuN1ftSKTAXhOVEnQgn17FwM_Nbid_GMTtnOb1x-dZg8m-R0Uk9lIwjVyATtwyIBP_NFpqD2guXUdHpqe9HbwrrnnKnAQesVrOs8zx8k49dkHU43faWha2AAJ9kYw/s320/Screen+Shot+2017-07-12+at+9.01.56+AM.png" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Your family will thank you!</td></tr>
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The Plant Eatershttp://www.blogger.com/profile/16969939697050186806noreply@blogger.com0tag:blogger.com,1999:blog-1030183669784379544.post-18198351307605991102017-07-10T04:38:00.000-07:002017-07-10T09:17:47.841-07:00THE BEST OAT PANCAKES <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg_nqoEqIYL2hK-6TFG9XeovJSAl8wZ2S_f79YGLVarM8RPfE55x5wOviakg2ec8w03HNxKyFcK1Bp28QTJI8RlcbWc1vl7j5EavcIe99wUPRbhI9J6tewYAE_CQmAs6SuWDZwCSbtlKI/s1600/Screen+Shot+2017-07-09+at+7.59.05+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="998" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg_nqoEqIYL2hK-6TFG9XeovJSAl8wZ2S_f79YGLVarM8RPfE55x5wOviakg2ec8w03HNxKyFcK1Bp28QTJI8RlcbWc1vl7j5EavcIe99wUPRbhI9J6tewYAE_CQmAs6SuWDZwCSbtlKI/s640/Screen+Shot+2017-07-09+at+7.59.05+PM.png" width="640" /></a></div>
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Naming this post was super hard! There are way too many adjectives that describe these yummy, healthy, easy, satisfying, amazing, delicious, nutritious, kid pleasing, hubby eating, momma loving PANCAKES! Coming up with a pancakes recipe we all loved has not been easy. My oldest daughter wants nothing that tastes healthy, my son wants the texture to be spot on, hubby wants delicious and fast, I want everyone to love them and to be healthy. We all hit the JACK POT!<br />
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I'd like to just express one thing. I LOVE OATMEAL!!! I never in a million years would have thought I'd ever even like oatmeal. I hated it as a kid. And honestly, I couldn't care less about the traditional bowl of oatmeal. But the ways I have used this wonderful, nutritious whole grain has been a life changing miracle. I make so many wonderful things that my family absolutely love and I can feel good about feeding them these things in abundance! Check out these family favorite oatmeal recipes that will blow your family's mind. They will have no idea some of them are even made with oats!<br />
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There's <a href="https://theplanteaters.blogspot.com/2017/05/the-best-nacho-cheese-sauce.html" target="_blank">The Best Nacho Cheese Sauce</a>, <a href="https://theplanteaters.blogspot.com/2017/05/vegan-breakfast-sausage.html" target="_blank">Amazing Breakfast Sausage</a>, <a href="https://theplanteaters.blogspot.com/2017/06/amazing-strawberry-crumble.html" target="_blank">Fruit Crumbles</a>, A couple Cookies, and these Pancakes!<br />
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/Shw168Ikwa4/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/Shw168Ikwa4?feature=player_embedded" width="320"></iframe></div>
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Here we go:</div>
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To a bowl or your blender add all the wet ingredients, then add all dry ingredients. The batter will seem thin, let it sit for a few minutes to allow the batter to thicken up. After you make a couple of pancakes the batter may seem too thick add a splash of almond milk and mix. Cook over medium heat until small bubbles form and pop on the top. Flip and cook until golden brown. You may need to adjust the heat through out cooking, up or down depending on your cook top. </div>
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Wet ingredients </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAuywIqD6-0BXNuuUCDA02lv926YfHcpMxoi-ebeE7hCTTWprJckB5hpCktIy8v01_qfr2DtnIu6D7W79KyILfZwqwgUwD3hdmn0iK2H3FFKMg3wwLtVV_xTvJeTiK5B5JAENoshOLCeI/s1600/Screen+Shot+2017-07-09+at+8.09.22+PM.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAuywIqD6-0BXNuuUCDA02lv926YfHcpMxoi-ebeE7hCTTWprJckB5hpCktIy8v01_qfr2DtnIu6D7W79KyILfZwqwgUwD3hdmn0iK2H3FFKMg3wwLtVV_xTvJeTiK5B5JAENoshOLCeI/s400/Screen+Shot+2017-07-09+at+8.09.22+PM.png" width="400" /></a>1 cup non-dairy milk</div>
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1 tablespoon vinager (white, apple cider, any will work)</div>
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1 teaspoon vanilla extract </div>
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2 tablespoons maple syrup </div>
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Dry ingredients </div>
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1 1/2 cups oat flour</div>
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2 teaspoons baking powder </div>
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1/2 teaspoon baking soda</div>
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Pinch of salt optional</div>
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Optional add ins</div>
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Chopped Pecan (always add in my opinion) or any nuts </div>
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Chocolate chips</div>
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Fruit</div>
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Cinnamon </div>
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Pumpkin pie spice </div>
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It's really whatever you like!</div>
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ENJOY! </div>
The Plant Eatershttp://www.blogger.com/profile/16969939697050186806noreply@blogger.com6tag:blogger.com,1999:blog-1030183669784379544.post-61516962768619791702017-07-02T15:06:00.000-07:002017-07-12T08:05:47.409-07:00HOMEMADE YEAST DOUGH, ENDLESS OPTIONS?!<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "arial" , "helvetica" , sans-serif;">This dough has CHANGED MY LIFE! I always thought making bread was so hard and all that kneading... no thank you! Until, I came across Artisan Bread in 5 minutes a Day on the back of my favorite bag of flour, Gold Medal Unbleached All Purpose, of all places. </span><br />
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<span style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">So if you pick up a bag of Gold Medal flour you'll see the recipe that inspired all of these delicious NOMS! </span></span></span><br />
<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i9.ytimg.com/vi/W01maYRd4WE/default.jpg?sqp=CNC95coF&rs=AOn4CLCJzY9O1iEYHh3OPKq8sKxkw4MgGg" frameborder="0" height="266" src="https://www.youtube.com/embed/W01maYRd4WE?feature=player_embedded" style="clear: right; float: right;" width="320"></iframe><span style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span><br />
<span style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">I do make my "Master" batch a little different then the back of the bag. </span></span><span style="font-family: "arial" , "helvetica" , sans-serif; text-align: center;">You can watch the video on how I pull it all together, and the technique on how to form the Artisan "loaf".</span><br />
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<span style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Here's what you need:</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 scant </span></span><span style="font-family: "arial" , "helvetica" , sans-serif;">tablespoon granulated yeast (you can increase to 1 1/2 Tablespoons if you prefer a faster rising dough)</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 scant Tablespoon sea salt or other course salt (adjust to your taste)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">3 cups (1.5 lbs.) lukewarm water</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">6 1/2 cups (2 lbs.) unbleached all-purpose flour</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Here's what you do:</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Mix in a food-safe bucket (that fits your fridge), let it rise at room temperature for 2 to 5 hours, then into the refrigerator for up to 14 days. When you want fresh bread or any other of the yumminess that's below, just flour the surface where you are going to "tear off" about 1 lb. or the size of a grapefruit of dough, shape, rest, and bake.</span></div>
<span style="color: #212121; font-size: 15px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Preheat your oven to the highest setting, I use my broiler. Preheat after you shape your dough, and while it is resting. After 10-15 mins of resting, flour a sharp knife and "slash" the surface of the dough on top. This helps the moisture to expand so your bread has a nice artisan shape. If you want to add seeds and/or nuts to the top, brush water on the top of the dough, then add them to the moisten top. Drop the heat to 450°f and bake for 30 mins.</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8bEnvU6GzIpXg-K6btBj5g736rQi7iNQG43L_9DpGcue2EXt07NSfXwMHHoILIaVObYy5K0KilyReHV06CNHuKRy3hpKVESzHYj4niR-QzW6cKAmdwbtEv3FNJuq-tWAgSTRmWyTFSVA/s1600/Screen+Shot+2017-07-02+at+2.53.54+PM.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="588" data-original-width="980" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8bEnvU6GzIpXg-K6btBj5g736rQi7iNQG43L_9DpGcue2EXt07NSfXwMHHoILIaVObYy5K0KilyReHV06CNHuKRy3hpKVESzHYj4niR-QzW6cKAmdwbtEv3FNJuq-tWAgSTRmWyTFSVA/s320/Screen+Shot+2017-07-02+at+2.53.54+PM.png" width="320" /></a></div>
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<span style="color: #212121; font-family: "arial" , "helvetica" , sans-serif; font-size: large;">For the Pizza Crust:</span><br />
<span style="background-color: white;"><span style="color: #212121; font-family: , "segoe ui" , "segoe wp" , "tahoma" , "arial" , sans-serif , serif , "emojifont";"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 15px;">When making pizza tear off the appropriate amount of dough, for a small personal size pizza I use a kitchen scale and measure about .5 to .6 in lbs. For a large pizza I use 1 lb. roll the dough to fit your pan. Top with your favorite toppings and bake until the crust is to your liking, I bake for about 20-25 mins. </span></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #212121; font-size: 15px;">You will not be disappointed in the wonder </span><span style="color: #212121; font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 15px;">versatile dough! Try it, and let me know what you think about it? I will forever make my own bread now. I'm on a mission to make a whole wheat version... let the testing begin!</span></span></span></div>
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<span style="color: #212121; font-family: "arial" , "helvetica" , sans-serif;">Much Love my sweet friend ~ Des!</span></div>
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<span style="color: #212121; font-family: arial, helvetica, sans-serif;"><span style="font-size: 15px;">Another recipe that is a must try with the dough.... Thank me later :) </span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: -webkit-standard; font-size: large;"><a href="https://theplanteaters.blogspot.com/2017/07/sticky-pecan-monkey-bread.html" target="_blank">Pecan Sticky Monkey Bread</a></span></span></div>
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The Plant Eatershttp://www.blogger.com/profile/16969939697050186806noreply@blogger.com6tag:blogger.com,1999:blog-1030183669784379544.post-56900939916367194682017-06-06T09:52:00.000-07:002017-07-10T05:20:03.989-07:00AMAZING STRAWBERRY CRUMBLE<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLgnm80v5XzB1Jzr9h62EJP-wa0mVR5BOHRgmPnNlv3ZFIWBr5wQtlNPweKMXNOQSfE8y2AvxBeKCbzSHmhLcMEsxhrmEtaLnX6PRIf0YB3EFDXycXAAubabjDcdDFqlc4xctMo9lRUfo/s1600/Screen+Shot+2017-06-06+at+12.41.43+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="865" data-original-width="1600" height="344" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLgnm80v5XzB1Jzr9h62EJP-wa0mVR5BOHRgmPnNlv3ZFIWBr5wQtlNPweKMXNOQSfE8y2AvxBeKCbzSHmhLcMEsxhrmEtaLnX6PRIf0YB3EFDXycXAAubabjDcdDFqlc4xctMo9lRUfo/s640/Screen+Shot+2017-06-06+at+12.41.43+PM.png" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">This is a crowd pleasing dessert! Any fruit will work here and ALL of equally delicious. I try to look for what's on sale and go from there. In the summer months, it's usually berries and stone fruit. Peaches are a must when in season! Make this for your family, watch them eat up the wonderful fruity goodness with the crunchy oat crumble. You can feel good about feeding this to your family and they will not feel like they are "missing out" on anything.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Here's what you'll need</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTOkDwE3jK9tSI36bXkk2Di58mOLtdOB1s0hT9pQYEYr5DrPPjXEsQKe3SX8cY8p19HOnx_c8j1l-GO0jJcTab2b9WlNPHuTiMaWME4GO9Oj_qr16hZ1YuPO8Mhhc-wIGbltTTCWVOVwA/s1600/Screen+Shot+2017-06-06+at+12.42.52+PM.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: "verdana" , sans-serif;"><img border="0" data-original-height="914" data-original-width="1600" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTOkDwE3jK9tSI36bXkk2Di58mOLtdOB1s0hT9pQYEYr5DrPPjXEsQKe3SX8cY8p19HOnx_c8j1l-GO0jJcTab2b9WlNPHuTiMaWME4GO9Oj_qr16hZ1YuPO8Mhhc-wIGbltTTCWVOVwA/s400/Screen+Shot+2017-06-06+at+12.42.52+PM.png" width="400" /></span></a><br />
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<span style="font-family: "verdana" , sans-serif;">Filling:</span><br />
<span style="font-family: "verdana" , sans-serif;">2 lbs. Sliced Strawberries {or your fruit of choice)</span><br />
<span style="font-family: "verdana" , sans-serif;">2 Tablespoons to 1/4 cup of Sugar, of choice (measurement depends on how sweet your fruit is, you may not need any sugar!)</span><br />
<span style="font-family: "verdana" , sans-serif;">2 Tablespoons corn starch</span><br />
<span style="font-family: "verdana" , sans-serif;">1 teaspoon lemon zest</span><br />
<span style="font-family: "verdana" , sans-serif;">juice of half a lemon</span><br />
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<span style="font-family: "verdana" , sans-serif;">Crumble topping:</span><br />
<span style="font-family: "verdana" , sans-serif;">1 cup rolled oats</span><br />
<span style="font-family: "verdana" , sans-serif;">1/2 cup chopped nuts (I used pecans) (optional if you don't want to add nuts use 1/2 cup more of oats)</span><br />
<span style="font-family: "verdana" , sans-serif;">2 Tablespoons flour (any flour works)</span><br />
<span style="font-family: "verdana" , sans-serif;">1/4 cup Maple syrup/liquid sweetener (agave, date syrup)</span><br />
<span style="font-family: "verdana" , sans-serif;">1 teaspoon vanilla (optional)</span><br />
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<span style="font-family: "verdana" , sans-serif;">TIP: For easy clean up, I use the dish I bake in, to mix the fruit mixture.</span><br />
<span style="font-family: "verdana" , sans-serif;">Preheat oven to 375</span><br />
<span style="font-family: "verdana" , sans-serif;">Mix all filling ingredients in baking dish</span><br />
<span style="font-family: "verdana" , sans-serif;">Mix in a separate bowl crumble ingredients, then top the fruit mixture with crumble. Bake for 20-30 mins until topping is brown and filling is bubbling. Let rest at least 10 minutes.</span><br />
<span style="font-family: "verdana" , sans-serif;">Serve and Enjoy</span><br />
<span style="font-family: "verdana" , sans-serif;">Serving options, You can top with dairy free vanilla yogurt, or if you want to be extra indulgent top with dairy free ice cream of choice!</span><br />
<br />The Plant Eatershttp://www.blogger.com/profile/16969939697050186806noreply@blogger.com2