Saturday, May 25, 2019

Oreo Cheesecake (Vegan)

  • 20 Oreos (I used peanut butter Oreos), divided 
  • 2 TBSP I Can’t Believe It’s Not Butter
  • 2 tubs of Tofutti Vegan Cream Cheese, softened to room temp
  • 1 TBSP Coconut oil
  • 2/3 cup sugar (next time I’ll try stevia)
  • Vegan Whipped Cream, optional
  • Additional crushed cookies for topping
1.  Place 15 Oreos and 2 TBSP I Can’t Believe It’s Not Butter in a food processor, and process until smooth.  Spoon Oreo mixture into the bottom of a spring form pan, and place wax paper over the top.  Use your hands to press it down (through the wax paper) until it is pressed firm into the bottom of the pan. Freeze for a short while (while doing step #2)
2.  Mix cream cheese, sugar, coconut oil (although I might leave this out next time) together in a bowl.  Stir in 5 (crushed) Oreos.
3.  Spread the mixture onto the crust and smooth with a spatula.  Refrigerate (or freeze) until firm.  It won’t get super firm, more like a Jell-O no back cheesecake.  Top with vegan whipped cream and/or additional crushed Oreos. 

Makes 6 servings

Calories 520
Fat 28g
Carbs 63g
Sugars 43g
Fiber 2g
Protein 6g

Friday, May 24, 2019

Quinoa in the Pressure Cooker

  • 1 cup quinoa
  • 1.5 cup water
  • Salt
Place in multi pot basin. Pressure cook for 1 min, and allow pressure to vent naturally. (10 mins)

Friday, May 3, 2019

Mongolian Seitan

  • 1/2 cup soy sauce
  • 1/3 cup splenda brown sugar blend
  • 2 tsp corn starch + 2 TBSP cold water
  • 2 tsp rice vinegar
  • 1/2 tsp ginger
  • garlic or garlic powder to taste

    The rest:
  • 1 Package traditional seitan
  • 2 cups broccoli
  • other vegetables as desired
1.  Steam the broccoli in the microwave (or other method).  Add another other harder vegetables such as carrots if using.
2.  Add seitan, steamed/canned vegetables to skillet and pour the sauce mixture over the top.  Stir until the sauce thickens and mixture is heated.

Nutrition (4 servings)
Calories 145

Tuesday, March 26, 2019

Vegan Tamales

A LOT of trouble.

  • 1 1/2 cups pumpkin purée (almost a whole can)
  • 2 tsp dried oregano
  • 1½ tsp ground cumin
  • 1 tsp ground chipotle pepper
  • 1 tsp baking powder
  • 1 tsp salt, optional
  • 2 cups corn masa
  • 1 3/4 cups water
  • 20 corn husks, soaked in warm water for at least 2 hours then drained
  1. Add the pumpkin, oregano, cumin, chipotle, baking powder and salt to your mixer (or mixing bowl). Mix until everything is incorporated.
  2. Put the masa in a medium-size mixing bowl, add the water and mix well.
  3. Add the masa mixture to the pumpkin mixture in golf-ball-sized balls while the mixer is running. This will create a fluffier mixture and the texture should be like a soft play dough.
  4. Add 1½ cups water to the bottom of your Instant Pot and put a steamer or mesh insert in next.
  5. Set up a workstation with a cutting board, the tamale batter and the soaked corn husks.
  6. Put ⅓ cup (80 g) tamale batter in the top half of the corn husk and spread into a thick rectangle that goes to the top (or wide part) of the husk. I do this with a spatula so that I can scrape the dough into the shape I want.
  7. Fold the pointed end up to the top, fold one side over the other and tightly roll it into a flat tube.
  8.  Place with the open side up in the steamer and repeat until all the batter is used.
  9. Add at least 1 cup of water to the bottom of your Instant Pot insert. (You may need to use more water if you are using an 8 quart or larger electric pressure cooker)
  10. Put the steamer of tamales into your Instant Pot insert.
  11. Cook on high pressure for 25 minutes and let the pressure release naturally.
  12. Serve topped with your favorite salsa and other toppings.
I had to do two batches.  I filled with sweet potato, but next time i'll do refried beans w/ vegan cheese and/or jackfruit.

Makes 20 tamales

Calories 70ish


Chocolate Glazed Vegan Donuts

Dry Ingredients
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg

    For the wet ingredients:
  • 2/3 cup non-dairy milk 
  • 1/3 cup brown sugar
  • 1.5 tbsp I Can't Believe It's Not Butter
  • 1 1/2 teaspoon vanilla extract
  • 1 teaspoon lemon juice or apple cider vinegar

    For the chocolate glaze: (You'll only use half)
  • 1 cup powdered sugar
  • 3 tablespoon cocoa powder
  • 2 tablespoons non-dairy milk
  • 1/2 teaspoon vanilla extract
Optional: Sprinkles!

To make the donuts:
  1. Preheat your oven to 350F.. 
  2. In a large bowl, whisk together all the dry ingredients.
  3. In a medium bowl mix together all the wet ingredients. Now add the wet ingredients into the dry ingredients and stir until just combined. Do not over mix.
  4. Scoop the batter into a large ziplock bag and cut the corner off of the bag. Pipe the batter into the donut baking pan, dividing it evenly among the 6 donuts wells.
  5. Bake for 10 to 14 minutes until the donuts have fluffed up and bottoms are lightly browned. Take out of the oven and cool for 5 minutes then removed them from teh pan by losening the edges with a butter knife and/or toothpick.
  6.  flip the donuts over so the bottoms can steam off a bit and don't hold too much moisture.

    To make the chocolate glaze:
  7. Add all of the ingredients to a bowl and mix well. If the glaze is a bit too thick at 1 teaspoon non-dairy milk at a time to reach desired consistency.
  8. Dip the donuts into the glaze half way up and carefully lift the donut back out again. The frosting will set as it rests. If you have leftover glaze, use it to drizzle over vegan ice cream, or dip fruit into it. 
Makes 6 donuts
Calories 156
Fat 1.5g
Carbs 37g
Sugars 18g
Fiber 3g
Protein 3g

Eggplant Meatballs

  • Ingredients
  • 2 Eggplant
  • 2 cup quick oats (slightly pureed in magic bullet)
  • 1/2 cup panko bread crumbs
  • 2 Flax egg (2 Tbsp ground flax - 6 Tbsp water)
  • 2 Tbsp Nutritional yeast
  • 1 tsp Salt
  • 1 tsp Pepper
  1. Wash the eggplants then cut them half vertically. Take the eggplant halves to an oven-safe glass container and turn them upside down (peel is up).
  2. Preheat oven to 400 F and roast the eggplants for 30 minutes. Take them out and let them cool until it is comfortable to touch them with your bare hands. 
  3. Peel the eggplant and puree them in a Vitamix
  4. Take a large dish and add pureed eggplant, oats, panko, nutritional yeast, flax egg, salt, and pepper and mix them thoroughly with a wooden spoon.
  5. Leave in the fridge for 20-30 minutes for the oats and the flour to absorb any excess moisture.
  6. Take a tablespoon of the mixture and form the balls with your hands and place them on a parchment lined cookie sheet.
  7. Bake at 350 for 25 minutes.
Serve with Pasta Sauce.  Makes 28 balls.

Calories 38
Fat .5g
Carbs 7g
Sugars 1g
Fiber 2g
Protein 1.5g

Banana Chocolate Chip Oatmeal Muffins

  • 3 ripe bananas, mashed
  • 1/3 cup unsweetened applesauce
  • 2 cups oats
  • 1/4 cup cashew milk
  • 1/4 cup craisins
  • 1/4 cup chocolate chips
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  1. Combine all ingredients, and place into muffin cups.
  2. Bake at 350 for 15-20 mins.
Makes 10 cups
Calories 107
Fat 2.5g
Sat Fat 1g
Carbs 21g
Sugar 8.5g
Fiber 2g
Protein 2g