Wednesday, July 10, 2019

Tempeh Strips and Thai Coconut Curry

Tempeh
  • 1 pkg Tempeh
  • Marinade: soy sauce, liquid smoke, vegetable broth, ginger, garlic, etc.
    Curry:
  • 1 Can coconut milk
  • 1-2 TBSP curry paste (to taste)
  • 1 tbsp flour
  1. Cut the tempeh into strips and soak over night.
  2. Cook in a skillet with the marinade until most of the marinade is absorbed.
  3. Heat the curry, coconut milk and flour, and stir until thickened.
  4. Serve over rice.


Chickpea "Chicken" Salad

I stuffed this inside avocados in this pic.  I've also made sandwiches.

  • 2 can of chickpeas, drained and rinsed.
  • Vegan Mayo
  • Salt & pepper
  • And whatever else you put in your chicken salad! (grapes, apples, walnuts, celery, onion)
  1. Mash the chickpeas with a potato masher until it's chunky.
  2. Mix all ingredients, and eat!

Date Chocolate Cupcakes w/ Date Chocolate Frosting

The cupcakes were hard, next time I shouldn't could them as long... The frosting was awesome!  It would have been Whole Food Plant Based, if I didn't add powdered sugar because my sweet tooth isn't satisfied with dates.

Cake:
  • 1 cup medjool dates.
  • 1 cup water
  • 1/3 cup cacao powder
  • 1 TBSP baking powder
  • 1 tsp vanilla extract
  • pinch of salt
  • 1 cup whole wheat flour
  • 1/4 cup non-dairy milk
Frosting
  • 1 cup medjool dates
  • 1/2-2/3 cup non-dairy milk
  • 1/2 cup nut butter
  • 1/4 cup cacao powder
  • pinch of salt
1.  Mix all the cake ingredients in a food processor until smooth.  Don't cook too long!  Watch closely.  Cool completely.
2.  Mix all the frosting ingredients in a food processor until smooth.  Frost cupcakes when cooled.

Note: It made 7 cupcakes, but enough frosting for 10.  Therefore I have listed the nutrition for the cupcakes and the frosting separately.  Also, I might make the frosting again, but I'm not sure about the cupcakes.

Cake nutrition (7 servings):
Calories 143
Carbs 31g
Sugars 6g
Protein 4g

Frosting Nutrition (10 servings)
Calories: 144
Fat 6.5g
Sat Fat 1g
Carbs 19g
Sugars 14g
Fiber 3g
Protein 4g




Carrot Dogs

Vegan

  • 1 LB Carrots
  • Marinade (you can get creative): vegetable broth, soy sauce, liquid smoke, ginger, garlic
  • hot dog buns and toppings of choice.
  1. Peel the carrots and try to shape them like hot dogs.
  2.  Boil the carrots until tender (about 20 mins)
  3. Marinate the carrot dogs overnight in the sauce.
  4. Steam the dogs in the microwave (or grill them).
Each carrot is about 20-25 calories.  I topped mine in ketchup and mustard, and put on a whole wheat bun.  The whole thing was about 140 calories.




Chocolate Peanut Butter Balls

Vegan, for when I want Reese's

  • 2 TBSP Peanut Butter
  • 1 TBSP I can't believe it's not butter
  • 2TBSP-1/4 cup powdered sugar (until achieve the correct texture)
  • 2 TBSP vegan chocolate chips.
  • Maybe a tad bit of non0dairy milk
1.  Stir the first 3 ingredients until a dough forms.  Roll them into two balls, then freeze for a few minutes while you melt the chocolate either on the stove on in the microwave.  
If it won't soften, add a smidge of milk.
2.  Roll the balls in the chocolate, refrigerate or freeze until chocolate is solid.

Makes 2 balls

Nutrition for both balls:
Calories 360
Carbs 45g
Fat 19g
Protein 8g


Sweet Potato Chocolate Chip Browines

Vegan.  These were pretty good.

  • 1 large sweet potato
  • 1/2 cup Maple syrup (I used sugar free)
  • 1/2 cup nut butter of choice 
  • 2 tbsp vanilla extract
  • 1 cup cacao powder
  • 1/2 cup whole wheat flour
  • pinch of salt
  • 3/4 cup vegan chocolate chips (i used mini chips)
1. Mix all ingredients together except chocolate chips.
2.  Stir in chocolate chips, and spread batter into a pan (I lined mine with parchment paper).
3.  Bake at 350 for 22 minutes (that was mine, just watch them closely.)

Makes 9 big brownies

Nutrition
Calories 287
Fat 14g
Carbs 37g
Sugars 14g
Fiber 9g
Protein 9g