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....
To your food processor or blender add
1 1/4 cup fresh Basil
1/4 cup sunflower seeds
1 lemon juiced
Roasted garlic to taste,
I use 1/2 of a large head
Blend and gradually add in water
3 Tbsp - 1/4 c water depends of how thick or thin you want it
Salt and pepper to taste
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.
Whether you are making breakfast in bed for your love, or your kids. Having a sweet lunch date, or a romanic dinner, these are tried and true dishes are easy to prepare, but seem like you spent WAY to much time in the kitchen, shhhh I wont tell if you don't, haha. I'll be making some of these for my family on Valentine's Day. I hope you enjoy your Valentine's Day and treat yourself with the same amount of love you are giving to others, because YOU deserve it! MUCH LOVE~ Des!
BREAKFAST-
Oat pancakesThese pancakes are easy even on a weekday.
Breakfast SausageWe always have sausage in the freezer ready to heat up for any special occasion when you want to seem like your going that extra mile without much work involved.
LUNCH- Creamy Baked Pasta can be prepped the night before. Make the sauce and pasta put in the oven safe dish cover and pop in the fridge. When your ready to bake top with bread crumbs and pop it in the oven. I'll be really honest... it's delicious without the bread crumbs and extra step of baking.
DESSERT- Chocolate Cake this is such an easy cake that literally takes no time and you probably have everything you need on hand.
Chocolate Chip Cookies are something that we take when our kids need to have options and share with others so if you or your kids are having a Valentine' day party make these and everyone will thank you!
If you know me, or even if you don't, I think it's pretty clear I LOVE FOOD! While, I love being in the kitchen, I don't love to make complicated recipes that take so long to make and only seconds to inhale. I want it to be EASY but AMAZING so I can make it whenever I want to, instead of blocking out hours in the kitchen cooking and then cleaning up after the tornado that I created, haha. This Falafel recipe is the best I've had in a very long time. After changing to an oil free diet I was so bummed that I wasn't going to be able to enjoy a lot of things that are traditionally fried. So I've been on a mission to make those recipes and enjoy them in a healthier less gut wrenching way. My body and heart have never been so happy, they tell me daily by the way I feel, haha. That's how this flavorful yet healthy Falafel was born. I used my Air Fryer but that is not a deal breaker, these can be made in the oven (because let's face it and Air Fryer is just a mini convection oven). Let's get started because I'm hungry and these are calling to me.
Here's how it's done Falafel
To a food processor add:
2 cans of Drained Chickpeas (reserve the liquid of at least one can in case the mixture is too dry)
1 small or 1/2 of a large Red Onion
1/3 cup Cilantro
2-3 cloves of Garlic
2 Tablepoons Dried Parsley (you can used 1/4 cup fresh and I would suggest it but I was out and I'm the kind of cook that uses what I have on hand. What can I say I'm a REBEL, lol)
2-3 teaspoons Ground Coriander
2-3 teaspoon Garlic powder
2-3 teaspoon Cumin
2-3 teaspoon Onion powder
salt and pepper to taste
Process until just combined you may need to scrap the sides and pulse it instead of "letting her rip" so you DON'T make hummus. (I'll link the YouTube video below, you can see the texture. I'd love to see you over there too ;)
Add mixture to a bowl and toss in the following:
1 Tablepoon Toasted Sesame seeds
1 teaspoon Baking Powder, mix to incorporate
depending on how wet or dry your falafel mixture is you may need to add a little bit of flour just to help bind it. I did a light dusting of oat flour to the top of the mixture. You can see in the video.
form mixture into your desired falafel shape
Optional: Coat the falafels with seasoned Panko Bread crumbs, use gluten free if needed (here is one or two that I'll be trying soon). This adds a great crunch that you'd get with the traditional fried falafel.
I used an Air Fryer for this particular batch but I've also made them in the oven. I don't have a preference other than the oven does help when making large batches. But the Air Fryer is faster.
Air Fryer Instructions:
380 degrees for 10 mins, flip then up the temp to 400 for 3-4 mins.
Oven Instructions:
400 degrees for about 20 mins flip if needed and cook for another 5-7 mins. Cook time will depend greatly on your oven.
We wrapped them a fresh vegan oil-free pita that a local bakery makes. If you can't find a good alternative I love to add them on top of a big salad or on top of romaine "boats" topped with the Tzatziki Sauce. I'll just be really honest, I could put this Sauce on a piece of cardboard and be in heaven, lol.
Tzatziki Sauce here's the recipe:
Grate about a 1/2 cup of cucumber. Give them a squeeze and set aside to drain the liquid out so the end result isn't to runny.
2 Garlic Cloves (you can use garlic powder to taste)
Zest of one lemon (optional)
1-2 Tablespoons Lemon juice
2-3 teaspoons Dried Dill
Unsweetened Plant Milk or Water gradually add liquid in until desired consistency. I started with 2 Tablespoons. This is to your preference
Salt and Pepper to taste
Optional: add a little hot sauce or cayenne pepper for a little heat.
Add grated cucumber and Hemp Seed mixture to a bowl, mix well, adjust the thickness and seasonings to taste. I hope you make this and love it as much as we do... so I say that every time? Listen I'm not going to put something on here that we don't love, I'd never do that to you!
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*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!
Vegan Crab Cakes have been a popular item on the internet for a while. I remember when we first transitioned to a plant-based lifestyle just over 2 years ago. I found Hot for Food blog and saw a recipe for vegan crab cakes made from canned artichokes. It was pan fried and pretty good, but I haven't made them since. I don't find it necessary to fry things anymore and I can't eat fried foods so I come up with way to get that crunch without all the heavy greasiness, that would send me into a digestive pit of pain, and likely knock me out cold, sorry I got carried away. Anyway, I wanted a vegan crab cake with a little more "chew", baked and oil-free, and I could sneak some more nutrition into the kids, and hubby for that matter, ha. So, I looked around Pinterest and found a few made with chickpeas!! You know how I love Chickpeas they are a staple, and ALL my kids love them, so that should speak for its self. Side note if you haven't tried The Best Vegan Chocolate Chip Cookies, pick up a couple more cans of chickpeas and make them, you will not regret it!!
I tested a few of the recipes but they all fell a little short, so I decided to wing it, since I have a few different things on hand, I went with it. Oh my goodness they were SO good. The Best Vegan Crab Cake better then crab cakes with crab for that matter. This batch made 12. I was hoping to save a few to see how they held up in the fridge and freezer. They had ALL BEEN EATEN! My picky 16 year old ate 5, that's right 5!! We all wanted more. I made another batch the next day just to see if maybe it was a fluke... ALL GONE, AGAIN! Ethan grabbed 2 before I had the table set. He was not taking any chances, ha! Scarlet was climbing the counter asking "you make, you make, you make?" She wanted them before they were even baked. She sneaks into the kitchen and taste tests with me. I'm happy my family has embraced this lifestyle with me. Thanks guys your the best!
I know, I know get to the recipe Des, ok here's what you need:
1 sheet Nori (optional) it does add a hint of the sea, it's not super over powering but if you don't like nori it's not a deal breaker.
2 teaspoons Garlic powder
2 teaspoons Onion powder
1 Tablespoon Old Bay (this is what makes the crab cake in my opinion, this is not optional)
1 Tablespoon Dried Parsley
1 teaspoon Dried Dill
Add the next ingredient
1/4 cup finely dices Red onion
1/8 cup dices roasted Red pepper
Zest and juice of 1 Lemon
1 Tablespoon Yellow Mustard
2 teaspoons Soy sauce (if I had Vegan Worcestershire sauce I would have used it)
Few dashes of Franks hot sauce (use your favorite hot sauce, and you guessed it, it's optional)
1 to 1 1/2 cups Panko bread crumbs (some are not vegan so check I use this brand)
Black pepper to taste Coating:
1 cup Panko Breadcrumbs
2 teaspoons Garlic powder
2 teaspoons Onion powder
2 teaspoons Old bay Seasonings
salt to taste (optional Old Bay does have salt)
Directions:
Preheat oven to 400. Line a large sheet pan with parchment paper.
In a food processor add Chickpeas, Artichoke Hearts, and the Hearts Of Palm, celery, rip the nori into small pieces and toss it in to, and the spices. Pulse ingredients until a shredded "crab" type consistency. Then add it all to a bowl along with everything except the breadcrumbs I'd add the breadcrumbs a little at a time. Mix and adjust the seasoning to your taste. You may need to add more bread crumbs if your mixture is too wet. Form into patties this made 12 patties. If they aren';t holding together you can pop them into the fridge for about 10 mins. I didn't need to, but it's an option if they need it. Then coat with breadcrumb coating mixture on all sides.
Bake for 30-40 minutes until golden brown. (If you have an Air Fryer totally make them in it. I wish I had tossed one or 2 in just to see how it turned out.)
I know it's a lot to ask, but for your safety, and don't ask how I know, you should let me cool for about 5 minutes.
You can make a crab cake sandwich, top them on a salad, or just eat the dang thang standing over the stove while your family has no idea you are gobbling up the goodness, but you should share that why they can see how awesome you are at this whole making veggies taste like a delicious plate of goodness, haha! You can totally make a Vegan Remoulade to go on top, I didn't have any cashews on hand so I didn't. This one is topped with Just Ranch from Hampton Creek. Jason and Makayla both agreed it was a good as "sauce" for these.
Here's my plate, after I devoured the one secretly, maybe while standing over the stove, burning my mouth off... I squeezed fresh lemon on mine and it was perfect! MAKE THESE, Follow us on social media. If you ever make anything take a picture and tag us on Instagram and Facebook! We love connecting with you! MUCH MUCH LOVE~ Des!
Pinterest Definitely let's follow each other on Pinterest. I NEED to see your PINS and get inspired!! YouTube channel Most of my recipes will have a video and What We Eat in a Day videos. Facebook page Facebook hates me and blocks my website pretty regularly so... we have a love hate relationship right now, haha. Instagram I always post a pictures on IG so if you follow me there you will see them 1st ;)
Here is the recipe video if you're interested in see how I make it. It's helpful to see the textures and the process! *Links are to my Amazon Affiliate link. If you click or buy anything I will receive a commission at NO additional cost to you. It does help our family and we appreciate you support in this way!
Can I just say one thing? Why did I wait so long to make these! They were so easy and, I had everything I needed in my fridge and pantry, just sitting there whispering tostadas.... tostadas.... TOSTADAS! It was actually Jason's brilliant idea, he's a pretty smart guy, and has good ideas for new and exciting ways to eat our everyday favorite foods, that's one reason I keep him around ;p
You can feel good about eating these, they will not weigh you down like oily, greasy, fried tostadas. This was made in your kitchen, so you control the ingredients, and you and your family get to enjoy easy delicious food that fuels you instead of hurting you!
I kind of feel silly making a post about these since they are really easy, but I just had to share because that's what this blog is all about SIMPLE, FAST, DELICIOUS VEGAN FOOD! If it's not easy and tasty no one would want eat this way. It doesn't have to be complicated to meet our needs for healthy, family friendly, amazing food. You guys this is super simple, healthy, and so satisfying!
Here's what we used, but you know what I'm going to say... use what you have, and what you like.
I always have leftover rice and pinto beans in the fridge. I batch cook both because, those are our favorites. We mixed the rice, beans, salsa and seasonings to taste and popped it in the microwave to heat it up. I'll post a list of the seasonings we used here:
Garlic powder
Onion powder
Chili powder
Cumin powder
Creole spice blend (Tony Chachere's is what we use)
Now we start layering:
Baked Corn Tortillas or pre-made (I found these oil free Baked ones, they are gooood)
Mixed Salad or Romine or Iceberg or Spinach or None, whatever you like.
2 or 3 spoonfuls of the Rice and Bean mixture
Salsa (Pace Picante medium is our favorite)
Guacamole (I mix avocado with garlic and onion powder, lime juice and salsa, so easy and so delish)
DONE, EAT IT AND GO BACK FOR MORE!!! NO WAIT snap picture and tag me on social media so I can see your delicious creations and how you made them! Instagram: @theplanteatersThe Plant Eaters on Facebook
Much Love~ Des!
*Links are to my Amazon Affiliate link. If you click or buy anything I will receive a commission at NO additional cost to you. It does help our family and we appreciate you support in this way!
This Nacho "Cheese'" Sauce has literally been in the weekly meal plan for the last few months! It is so versatile. Change it up to go on broccoli, Mac and cheese, chili cheese dogs! Just play around with it you won't be disappointed! The kids like is on just about any Mexican inspired dishes!
Here's how to get it done!
Ingredients: 1/2 cup rolled oats
I'm dreaming about these Nacho's
1/4 cup nutritional yeast 2 Tablespoons cornstarch 1/2 red bell pepper 1/2 teaspoon Chili powder 1/2 teaspoon Cumin powder 1 teaspoon Garlic powder 1/2 teaspoon Onion powder 2 cups water Favorite salsa to taste Pickled jalapeños to taste (optional) Salt to taste (after you've added the salsa and jalapeños since they can be pretty salty) Place all ingredients in a blender and process until very smooth. Pour into a saucepan over medium/high heat, bring to a light boil, stir continuously until thickened, tip do not walk away... it will stick and burn on the bottom of the pot. Add your favorite salsa to taste and adjust any spices if you need more. Serve with these oil free baked tortilla chips or on top of Nacho's or just pour it in a glass and drink it.... nah, you want to savor this sauce! If you have any leftover, pop them in the refrigerator, when you are ready to reheat you can use the microwave or a sauce pan you may need to add a little water to loosen it up just a bit. Much Love ~Des
Here's the recipe video if you're interested in seeing how it comes together in about 5 minutes!
