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. Mrs. Plant in Texas 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!
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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....
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.
This soup is everything I've ever wanted in a soup. It is hearty, healthy and oh so delicious! As quick and easy my Easy Vegan Lasagna is, this is even quicker, easier and the taste just as amazing! AND, I get to use one of my favorite kitchen gadgets.... The Instant Pot! If you don't have one don't worry, I've got you covered, with a stove top version. The whole family loved it or I wouldn't be sharing it. Even Ethan loved it. He is beginning to like tomato based dishes, which is so AWESOME! That just goes to show us that we really can begin to enjoy foods that we once didn't. OK, let's get cooking shall we! Ingredients:
1 medium chopped onion
3 celery stalks chopped
1 red or yellow bell pepper chopped
3 large carrots or a hand full or 2 of baby carrots sliced
8 oz. Mushrooms sliced
3 cloves of garlic minced
1 Tablespoon Tomato paste
2 teaspoons Dried Parsley
2 teaspoons Dried Oregano
1 medium or 2 small Zucchini sliced into half moons
32. oz of your favorite Marinara Sauce jarred or homemade (you can use the ingredients for mine here, just add the ingredients right to the pot)
Using the Sauté mode add the onion, celery, pepper and carrots and cook until soft, I add a little water as needed to prevent sticking (sautéing isn't necessary if you are in hurry).
Add the mushrooms, garlic, dried herbs and tomato paste, stir to combine then add zucchini stir
Pour in jarred marinara (or add the ingredients for this sauce), vegetable stock and water, stir. Adjust seasoning and salt and pepper to taste.
Add broken pasta, stir to make sure the pasta is covered.
Check your instant pot lid to make sure the sealing ring and gaskets are all on properly. Put the lid on and set it to sealing.
Press the off button to stop the sauté mode. Then press Manual and adjust the time to 4 minutes (cooking pasta in the ipot is half time cook time on the box minus 1 minute).
Release the pressure after the 4 minutes is done. Remove the lid away from you.
Stir the soup then stir in the Spinach.
Optional: Top with your favorite vegan ricotta. Or make the THIS ONE from Easy Vegan Lasagna while the soup is cooking. It comes together so quick and it AMAZING! Add fresh Basil ribbons on top.
ENJOY!!
Stove top version: is super easy too. The only difference is the cook time after you add the pasta, follow the cook time on the box of Lasagna noodles you purchased.
Please make this! Especially if you like Lasagna, it's amazing. If you have any left over it won't be as soupy the next day, but it's still delish. You can top it with more marinara if you would like, but I don't think it's necessary.
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!
Watch the video if you want to see how I made it.
I forgot to stir in my spinach at the end... Story of my life!
You do better than me, and don't forget it, haha!
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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.
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. 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. 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. 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 The Physicians Committee for Responsible Medicine, Dr. Micheal Greger with Nutrition Facts.org, Dr. John McDougall, Dr. Esselstyn, Engine 2 Diet documentaries Forks Over Knives, What the Health, Vegucated, Fat, Sick and Nearly Dead. Ethical and environmental resources Peta, The Vegan Society There are also documentaries, some of which are graphic One Green Planet has a great list, and great recipe ideas. For vegan and cruelty free products Peta has a good list. 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 (Here's our favorite) 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.
Scarlet holding her favorite Sushi Bowl!
Scarlet holding her favorite Burrito Bowl!
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 Getting along, with out going along, 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.
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 Mrs. Plant Community, Well Your World, Vegan Family Meal Planning, Plant-Based Recipe Hoarders, McDougall WFPB, Engine 2 Seven day Rescue, Plant-based Challenge. 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!
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 B12 supplement, 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 video by Dr. Barnard that covers some misconceptions about a Plant Based diet and supplements. If you do want to take a multivitamin MyKind is a great vegan brand. 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!
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!
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If you know me, or even if you don't, I think it's pretty clear I LOVE FOOD! While, I love being in the kitchen, I don't love to make complicated recipes that take so long to make and only seconds to inhale. I want it to be EASY but AMAZING so I can make it whenever I want to, instead of blocking out hours in the kitchen cooking and then cleaning up after the tornado that I created, haha. This Falafel recipe is the best I've had in a very long time. After changing to an oil free diet I was so bummed that I wasn't going to be able to enjoy a lot of things that are traditionally fried. So I've been on a mission to make those recipes and enjoy them in a healthier less gut wrenching way. My body and heart have never been so happy, they tell me daily by the way I feel, haha. That's how this flavorful yet healthy Falafel was born. I used my Air Fryer but that is not a deal breaker, these can be made in the oven (because let's face it and Air Fryer is just a mini convection oven). Let's get started because I'm hungry and these are calling to me.
Here's how it's done Falafel
To a food processor add:
2 cans of Drained Chickpeas (reserve the liquid of at least one can in case the mixture is too dry)
1 small or 1/2 of a large Red Onion
1/3 cup Cilantro
2-3 cloves of Garlic
2 Tablepoons Dried Parsley (you can used 1/4 cup fresh and I would suggest it but I was out and I'm the kind of cook that uses what I have on hand. What can I say I'm a REBEL, lol)
2-3 teaspoons Ground Coriander
2-3 teaspoon Garlic powder
2-3 teaspoon Cumin
2-3 teaspoon Onion powder
salt and pepper to taste
Process until just combined you may need to scrap the sides and pulse it instead of "letting her rip" so you DON'T make hummus. (I'll link the YouTube video below, you can see the texture. I'd love to see you over there too ;)
Add mixture to a bowl and toss in the following:
1 Tablepoon Toasted Sesame seeds
1 teaspoon Baking Powder, mix to incorporate
depending on how wet or dry your falafel mixture is you may need to add a little bit of flour just to help bind it. I did a light dusting of oat flour to the top of the mixture. You can see in the video.
form mixture into your desired falafel shape
Optional: Coat the falafels with seasoned Panko Bread crumbs, use gluten free if needed (here is one or two that I'll be trying soon). This adds a great crunch that you'd get with the traditional fried falafel.
I used an Air Fryer for this particular batch but I've also made them in the oven. I don't have a preference other than the oven does help when making large batches. But the Air Fryer is faster.
Air Fryer Instructions:
380 degrees for 10 mins, flip then up the temp to 400 for 3-4 mins.
Oven Instructions:
400 degrees for about 20 mins flip if needed and cook for another 5-7 mins. Cook time will depend greatly on your oven.
We wrapped them a fresh vegan oil-free pita that a local bakery makes. If you can't find a good alternative I love to add them on top of a big salad or on top of romaine "boats" topped with the Tzatziki Sauce. I'll just be really honest, I could put this Sauce on a piece of cardboard and be in heaven, lol.
Tzatziki Sauce here's the recipe:
Grate about a 1/2 cup of cucumber. Give them a squeeze and set aside to drain the liquid out so the end result isn't to runny.
2 Garlic Cloves (you can use garlic powder to taste)
Zest of one lemon (optional)
1-2 Tablespoons Lemon juice
2-3 teaspoons Dried Dill
Unsweetened Plant Milk or Water gradually add liquid in until desired consistency. I started with 2 Tablespoons. This is to your preference
Salt and Pepper to taste
Optional: add a little hot sauce or cayenne pepper for a little heat.
Add grated cucumber and Hemp Seed mixture to a bowl, mix well, adjust the thickness and seasonings to taste. I hope you make this and love it as much as we do... so I say that every time? Listen I'm not going to put something on here that we don't love, I'd never do that to you!
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!
*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!
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 Strawberry Crumble 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.
Here's what I did:
Preheat your oven to 375 F.
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.
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.
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.
2 Tablespoons Cornstarch
I usually just mix it all in the oven safe dish I'm baking the crumble in. I hate doing dishes, haha.
That being said... in a medium bowl (haha) add the following ingredients in the order listed for the
Crumble Topping:
1 cup Rolled oats
1/3-1/2 cup Pecan optional if you are nut free you can just add 1/3 cup more oats
2 Tablespoons Flour, any will work. Mix throughly then drizzle in a
1/4 cup Maple syrup. Mix until everything is coated with the maple syrup. Evenly spread the crumble topping over the fruit mixture.
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!
I hope you enjoy this crumble and snap a picture and tag me in social media!
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!
This soup will warm you to your soul. It's everything you want in a bowl of soup, comfort, warmth, and filling.
It's getting cooler in many parts of the world. There's really nothing like coming home on crisp cool day to a big pot of hot comforting soup, that fills your belly and warms you straight to your soul. I wouldn't know anything about, that since its still 90°f here in Flordia, and don't even ask about the humidity. But, we don't care, we are craving soup just like a lot of people are this time of year. Soup is so nursing and just dang delicious! We've been enjoying this for dinner and the leftovers are even better. This recipe couldn't be any easier to throw together, here's what you'll need.
Ingredients:
1 Diced Medium onion
1 Bell pepper (I used the mini sweet peppers 2 red and 1 yellow, green will work too. Use what you like)
2 Stalks of celery
2-3 cloves of garlic
2 carrots diced
4-5 Medium Potatoes (I used Russet baking potatoes because I always have them on hand. If you are using a smaller potato you'll need more,).
1 lb. bag of frozen of fresh Broccoli
1-2 teaspoons garlic powder
1-2 teaspoons onion powder
1 Tablespoon mushroom broth powder (optional)
32oz. Vegetable stock (Here is my absolute favorite it is SUPER flavorful)
2 Cups of water
1/2 cup Nutritional yeast
Salt and Pepper to taste (go easy on the salt if you are using the mushroom powder it's salty)
Directions:
Heat a large pot on medium/high heat. Add diced onion, pepper, celery, carrots, add a little water just to get the party started and cook until the veggies have softened. Add chopped garlic and a little more water to prevent the garlic from burning. Add seasoning and continue to sautée until all the veggies are slightly browned about 5-7 minutes. Add the veggie stock and water bring to a boil, drop the heat a little and cook at a gentle boil for about 5 mins so the carrots can get a head start. Add potatoes cook until just tender. Once the potatoes are tender add 4-5 ladles of the potatoes and veggie to a high speed blender (try not you get too much liquid at this point, the amount of veggies in your pot is up to how chunky you like your soup. I like it pretty chunky so I make sure I have a good amount to potatoes and veggie left in the pot) add a couple of ladles of use the soup liquid to the blender. Add Nutritional yeast and 1 tsp of each of the spices your adding to your soup. Blend until super smooth and thick. Add the blended soup back to the pot, stir and add broccoli and cook until tender.
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! YouTube channel Facebook page Instagram Pinterest
Don't forget to snap a picture and tag my on social media
Watch the video so you can see step by step how I make it.
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I love lasanga, but I never liked making it because of the whole "labor of love" that goes along with it. But recently, I've had a hankering for it, and haven't made it since we went vegan. But, I needed something easy. All the recipes I've seen and even used to make, I had to cook a bunch of stuff before I even put it all together, and cook it again for another hour! That's not something I have time for, and honestly, if I had that kind of time, lasagna is not at the top of my list for long lengthy things to do, now a massage, that I'd waste hours on, I digress. So, I wanted an easy vegan lasagna I could layer some stuff, along with our favorite tofu ricotta, throw it in the oven and call it delicious.
I literally did just that, tossed a bunch of stuff that I know my family likes, and even snuck in some spinach, kale and arugula! I didn't precook anything! I know, I say this all the time, but please just remember this is a guide ADD the thing you know your family will like. But sneak in some chopped greens of choice your family will not bat an eye! You may be concerned the raw mushrooms will give off too much liquid, to be honest I kind of was too, but they don't! The noodles are the oven ready version so I didn't worry too much since 1. I didn't add a ton 2. the extra little bit of liquid would help the noodles cook. The tomato sauce is so easy too I opened a couple of 32 oz. cans of my favorite crushed tomatoes after they finished the job of pressing the tofu for my tofu ricotta. Which isn't totally necessary, but they needed a job while I figured out what I was going to throw into this Easy Vegan Lasagna.
Tomato sauce (recipe below), or use your favorite jarred sauce
Tofu ricotta (recipe below)
In a casserole dish add a layer of tomato sauce to the bottom, add a layer of oven ready lasagna noodles (you may need to break a few of them to make them fit, again you can watch the video to see how it worked out for me), then a layer of the tofu ricotta enough to cover the noodles, sprinkle the chopped greens of choice I use a spinach, kale and arugula blend, add chopped artichoke heart and sliced mushrooms, then add another layer of tomato sauce, noodles, ricotta, greens, artichokes, mushrooms, sauce, I sprinted a little almond "parm" of top it's just finely grated almond, nutritional yeast and salt totally optional. Cover with foil and bake according to the oven ready noodles you use. I baked at 375 F. for 50 minutes, then removed the foil and baked another 10 minutes. Let in rest for about 10-15 minutes. ENJOY! Please please snap a picture and tag me on Instagram!
Tomato sauce recipe:
Mix together
2 28 oz. cans of crushed tomatoes (I love Cento brand, you can find these at most grocery stores)
mix everything together no need to cook it or even heat it just put it to the side and wait until you are ready to add it to the lasagna.
Scarlet loves the Tofu ricotta she loves to help "clean" the spatula, haha.
Tofu Ricotta recipe and instructions:
1 block of extra firm tofu drained and pressed if you want to I do because I prefer the texture if you don't care do waste your time.
juice of 2 lemons and the zest of 1
3 Tablespoons nutritional yeast (I try not to use the enriched kind)
1/2 cup fresh basil
1 Tablespoon oregano
2 teaspoon garlic powder
1 teaspoon onion powder
salt and pepper to taste
Put everything in a food processor or blender pulse and scrap as needed until the consistency you like, I like it pretty smooth you can see the YouTube video here and below where I show the texture we like.
This is my plate and I went back for 2nd's!
We served it with salad and Homemade Bread you should always have some on hand!
Pin it and follow me on Pinterest, I'm just starting to add some of our recipes and I'd love to follow you for ideas!
Here's the YouTube video if you're interested in seeing how I there it together!
Vegan Crab Cakes have been a popular item on the internet for a while. I remember when we first transitioned to a plant-based lifestyle just over 2 years ago. I found Hot for Food blog and saw a recipe for vegan crab cakes made from canned artichokes. It was pan fried and pretty good, but I haven't made them since. I don't find it necessary to fry things anymore and I can't eat fried foods so I come up with way to get that crunch without all the heavy greasiness, that would send me into a digestive pit of pain, and likely knock me out cold, sorry I got carried away. Anyway, I wanted a vegan crab cake with a little more "chew", baked and oil-free, and I could sneak some more nutrition into the kids, and hubby for that matter, ha. So, I looked around Pinterest and found a few made with chickpeas!! You know how I love Chickpeas they are a staple, and ALL my kids love them, so that should speak for its self. Side note if you haven't tried The Best Vegan Chocolate Chip Cookies, pick up a couple more cans of chickpeas and make them, you will not regret it!!
I tested a few of the recipes but they all fell a little short, so I decided to wing it, since I have a few different things on hand, I went with it. Oh my goodness they were SO good. The Best Vegan Crab Cake better then crab cakes with crab for that matter. This batch made 12. I was hoping to save a few to see how they held up in the fridge and freezer. They had ALL BEEN EATEN! My picky 16 year old ate 5, that's right 5!! We all wanted more. I made another batch the next day just to see if maybe it was a fluke... ALL GONE, AGAIN! Ethan grabbed 2 before I had the table set. He was not taking any chances, ha! Scarlet was climbing the counter asking "you make, you make, you make?" She wanted them before they were even baked. She sneaks into the kitchen and taste tests with me. I'm happy my family has embraced this lifestyle with me. Thanks guys your the best!
I know, I know get to the recipe Des, ok here's what you need:
1 sheet Nori (optional) it does add a hint of the sea, it's not super over powering but if you don't like nori it's not a deal breaker.
2 teaspoons Garlic powder
2 teaspoons Onion powder
1 Tablespoon Old Bay (this is what makes the crab cake in my opinion, this is not optional)
1 Tablespoon Dried Parsley
1 teaspoon Dried Dill
Add the next ingredient
1/4 cup finely dices Red onion
1/8 cup dices roasted Red pepper
Zest and juice of 1 Lemon
1 Tablespoon Yellow Mustard
2 teaspoons Soy sauce (if I had Vegan Worcestershire sauce I would have used it)
Few dashes of Franks hot sauce (use your favorite hot sauce, and you guessed it, it's optional)
1 to 1 1/2 cups Panko bread crumbs (some are not vegan so check I use this brand)
Black pepper to taste Coating:
1 cup Panko Breadcrumbs
2 teaspoons Garlic powder
2 teaspoons Onion powder
2 teaspoons Old bay Seasonings
salt to taste (optional Old Bay does have salt)
Directions:
Preheat oven to 400. Line a large sheet pan with parchment paper.
In a food processor add Chickpeas, Artichoke Hearts, and the Hearts Of Palm, celery, rip the nori into small pieces and toss it in to, and the spices. Pulse ingredients until a shredded "crab" type consistency. Then add it all to a bowl along with everything except the breadcrumbs I'd add the breadcrumbs a little at a time. Mix and adjust the seasoning to your taste. You may need to add more bread crumbs if your mixture is too wet. Form into patties this made 12 patties. If they aren';t holding together you can pop them into the fridge for about 10 mins. I didn't need to, but it's an option if they need it. Then coat with breadcrumb coating mixture on all sides.
Bake for 30-40 minutes until golden brown. (If you have an Air Fryer totally make them in it. I wish I had tossed one or 2 in just to see how it turned out.)
I know it's a lot to ask, but for your safety, and don't ask how I know, you should let me cool for about 5 minutes.
You can make a crab cake sandwich, top them on a salad, or just eat the dang thang standing over the stove while your family has no idea you are gobbling up the goodness, but you should share that why they can see how awesome you are at this whole making veggies taste like a delicious plate of goodness, haha! You can totally make a Vegan Remoulade to go on top, I didn't have any cashews on hand so I didn't. This one is topped with Just Ranch from Hampton Creek. Jason and Makayla both agreed it was a good as "sauce" for these.
Here's my plate, after I devoured the one secretly, maybe while standing over the stove, burning my mouth off... I squeezed fresh lemon on mine and it was perfect! MAKE THESE, Follow us on social media. If you ever make anything take a picture and tag us on Instagram and Facebook! We love connecting with you! MUCH MUCH LOVE~ Des!
Pinterest Definitely let's follow each other on Pinterest. I NEED to see your PINS and get inspired!! YouTube channel Most of my recipes will have a video and What We Eat in a Day videos. Facebook page Facebook hates me and blocks my website pretty regularly so... we have a love hate relationship right now, haha. Instagram I always post a pictures on IG so if you follow me there you will see them 1st ;)
Here is the recipe video if you're interested in see how I make it. It's helpful to see the textures and the process! *Links are to my Amazon Affiliate link. If you click or buy anything I will receive a commission at NO additional cost to you. It does help our family and we appreciate you support in this way!
Can I just say one thing? Why did I wait so long to make these! They were so easy and, I had everything I needed in my fridge and pantry, just sitting there whispering tostadas.... tostadas.... TOSTADAS! It was actually Jason's brilliant idea, he's a pretty smart guy, and has good ideas for new and exciting ways to eat our everyday favorite foods, that's one reason I keep him around ;p
You can feel good about eating these, they will not weigh you down like oily, greasy, fried tostadas. This was made in your kitchen, so you control the ingredients, and you and your family get to enjoy easy delicious food that fuels you instead of hurting you!
I kind of feel silly making a post about these since they are really easy, but I just had to share because that's what this blog is all about SIMPLE, FAST, DELICIOUS VEGAN FOOD! If it's not easy and tasty no one would want eat this way. It doesn't have to be complicated to meet our needs for healthy, family friendly, amazing food. You guys this is super simple, healthy, and so satisfying!
Here's what we used, but you know what I'm going to say... use what you have, and what you like.
I always have leftover rice and pinto beans in the fridge. I batch cook both because, those are our favorites. We mixed the rice, beans, salsa and seasonings to taste and popped it in the microwave to heat it up. I'll post a list of the seasonings we used here:
Garlic powder
Onion powder
Chili powder
Cumin powder
Creole spice blend (Tony Chachere's is what we use)
Now we start layering:
Baked Corn Tortillas or pre-made (I found these oil free Baked ones, they are gooood)
Mixed Salad or Romine or Iceberg or Spinach or None, whatever you like.
2 or 3 spoonfuls of the Rice and Bean mixture
Salsa (Pace Picante medium is our favorite)
Guacamole (I mix avocado with garlic and onion powder, lime juice and salsa, so easy and so delish)
DONE, EAT IT AND GO BACK FOR MORE!!! NO WAIT snap picture and tag me on social media so I can see your delicious creations and how you made them! Instagram: @theplanteatersThe Plant Eaters on Facebook
Much Love~ Des!
*Links are to my Amazon Affiliate link. If you click or buy anything I will receive a commission at NO additional cost to you. It does help our family and we appreciate you support in this way!
Asian inspired dishes are one of my go-to's here. For a few reasons, other than the obvious, it's delicious! It's also easy to veganize, it's quick, and I usually have all I need on hand to throw something together that my family will enjoy and I can feel good about feeding it to them because it's healthy! Who doesn't was to slurp saucy noodles. I use The Sauce on so many things, so I make it and keep it in the fridge to put on rice, veggies, dip sushi, pot stickers, spring/summer rolls, the list goes on and on...
Baked Tofu tossed in The Sauce and Stir-fried Rice
Most of the time any stir-fry I make starts with water sautéing, a large onion, mushrooms, shredded carrots, towards the end of the sautéing I'll grate a few cloves of garlic and a "knob" of ginger into the pan after the other veggies are soft. I'll add some of The Sauce (recipe below) to really amp up the flavor of the veggies, letting it soak up some of the delicious sauce. Add some steamed broccoli then your noodle of choice. I used spaghetti, because I always have spaghetti, most people can find it and I'm a rebel, I think pasta is a fine alternative to asian noodles! But, these Ramen noodles would be amazing too! You can use the veggies you like, any noodles you like, anything goes, just get in the kitchen a make it! Toss everything together and let The Sauce heat up and coat the noodles and veggies. I added some Baked Tofu, if you don't like tofu (I was you, make this tofu and you'll change your mind, I promise), or don't have any just leave it out. Sprinkle with sesame seeds and ENJOY!!
The Sauce:
1 Tablespoon Almond butter (You can add more, any nut or seed butter should work, it's optional so if you want a lower fat version leave it out)
1/4 cup Soy Sauce (Tamari, Liquid Amino's etc.)
1/4 cup Water
1 Tablespoon Maple Syrup
1-2 teaspoons Garlic powder
1-2 teaspoons Onion powder
1-2 teaspoons Ginger powder
1-2 teaspoons Mushroom broth seasoning (again optional, but it's so good, look for it at an Asian market it will be cheaper)
1-2 teaspoons Korean Red pepper flake (use your favorite red pepper spice, sometimes we add one of these instead Sriracha, Sambal Oelek, Sweet Chili sauce, I promise add what you like it will be awesome)
2 drops of liquid smoke (I use Hickory)
2 Tablespoons Corn Starch, ONLY add this when you are are cooking it. DO NOT add this if you are just making it to top or dip things in, the Corn Starch won't taste good uncooked, haha.
Here's the recipe video. I recommend watching it to see the steps, Much Love Always ~ Des!
*Links are to my Amazon Affiliate link. If you click or buy anything I will receive a commission at NO additional cost to you. It does help our family and we appreciate you support in this way!
This Baked Tofu is our favorite and I batch cook this pretty much weekly. Confession time, I HATED TOFU! I know some people that are transitioning to this lifestyle are saying, "MMM, yeah I'll never like tofu!", "I'll never eat tofu!", or "Uh, gross is that tofu?" I was you, not that long ago actually. I made the ever so popular Tofu Scramble, I hated it, my family liked it well enough. Not enough to request it, so that wasn't something that was on the menu. Until, we went on a 13 hour road trip.
The salad at The Tomato Head
We stopped at this great restaurant with vegan options in Knoxville, TN. Called The Tomato Head. I got this great salad with marinated baked tofu, and I was a believer! I promise there is tons of tofu under all that.
I had to try to replicate it at home, and make a few minor adjustment to suit my needs. The mouth watering picture above made with what I've been calling "The Sauce" all over it, that stuff is good on everything!
Baked Tofu Sammie
Here's how I make it in huge batches for the week, if I'm lucky it lasts that long. I prefer the texture of previously frozen tofu. When I get home, I put it in the freezer. I always have some ready to go in the fridge that I've already frozen and thawed, waiting for me. Once it's thawed, I drain it and press out as much liquid with my hand as I can, if I have time I'll press it between a couple of pans with about 5 cans on it, but more often then not, I don't. Once I've hand squeezed the liquid out, I marinate it.
Marinade: (almost just like The Sauce with a few exceptions)
1/2 cup of Water
1/4 cup Soy Sauce low sodium, (Tamara, and liquid amino's etc. will work too)
2 teaspoons Maple syrup
2 teaspoons Garlic powder
2 teaspoons Onion powder
1 teaspoon Korean red pepper flakes
1 Tablespoon Mushroom broth seasoning (you know what I'm going to say, optional, but it's SO GOOD)
2-3 drops of liquid smoke (I used Hickory)
I drop a few pieces of tofu in, flip and add a few more, continue. I can marinate about 2 blocks of Extra firm/Super firm tofu.
Line 2 baking sheets with parchment paper and line the tofu squares evenly.
Bake on 400 for 15 minutes. I do this a little different depending on what I'm making and how soft or dry, I want it. The longer you bake the dryer it will be, which I like because it has a good bite to it. I like it a little softer and moist for other things. I also toss the tofu in The Sauce after baking like I did for the main picture of this post. It depends on your preference. Play around with it, I promise you will be a tofu lover and if you make this and still don't like it, I'll still love you, I guess ;)
Much Love my sweet friend ~ Des!
I recommend watching this video so you can see the process. This is the dryer version, but you'll see the steps.
*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!
