Yum, yum, yum! The joke’s on you if you think eating vegan tastes bad. The joke is also on my husband because each day I change his mind and he’s gotten to the point where he just eats what’s in front of him and loves it. I made these one morning when he decided to sleep in. They were half gone by the time he woke up. He finished the other half before I could make myself another.
We grill all year around, even in the snow, but since I’ve become vegan, we seem to be doing less and less of it. When we do, it’s grilled veggies for me. My husband tends to go my way and have a veggie wedgie burger or just my veggies. Last night I wanted something different so played around with a vegan rib recipe that needed tweaking to fit our diet guidelines (not all vegan recipes are healthy!). When I experiment this way, I never know what I’ll get. My husband prepared a large salad just in case. He asked what was in the ribs and I made him wait until after he ate them. He guessed tofu but he was wrong. The big surprise… these ribs are to die for!
1tspcelery seedssubstitute 1/2 teaspoon celery salt
1/4tspfresh ground black pepperless if using regular pepper
2tbspnatural peanut butterI make mine from scratch
1tbspsoy sauceorganic is a must with soy sauce
1cupBBQ Sauceyour favorite
Lightly grease an 8 by 8 baking dish. I cooked my ribs first in my air-fryer and then on the grill. You can use your oven at 350 degrees for 25 minutes or the air-fryer on 350 for 20 minutes.
In a medium bowl, stir pea protein, nutritional yeast, paprika, onion powder, garlic powder, celery, and pepper.
In separate bowl or measuring cup, whisk together warm water, peanut butter, liquid smoke, and soy sauce until peanut butter dissolves and is part of the liquid. Pour into bowl with dry ingredients and stir until a soft dough forms. Now use your hands and really mix the dough together.
Transfer dough into greased baking dish and press evenly until it fits the entire pan. Use a knife to cut your ribs into 2 sections of 1-inch slices. This allows you to separate them after cooking.
Place pan in preheated oven for 25 minutes on 350.
Remove from oven and coat with bbq sauce.
Now place directly on grill and cook until your ribs are a deep brown or blackened the way I like them for about 5 minutes, turn and quill the other side for another 5 minutes or so. Add more bbq sauce if desired and enjoy!
Toss ingredients into high powered blenderMix on high for one minutePour about 1/4 cup onto heated Teflon pan swirling around to cover bottomIn about a minute the sides will peal upUsing a plastic spatula, flip the wrap over and cook for about 60 secondPlace on plate and make the next oneFor crepes: Replace turmeric, garlic, onion powder with 1 teaspoon Stevia liquid & 1 teaspoon vanillaFor Spinach Wraps: Replace turmeric, garlic, onion powder with 1/2 cup packed raw spinach
This is one of our favorites and I make enough to last the week so I can throw it on a spinach or turmeric wrap (recipe to come). It’s high in protein and for anyone who has heard the estrogen rumor regarding tofu, no worries. The female hormone in tofu/soybeans will affect plants not humans and it’s an excellent source of protein. Keeping you from tofu is one of the many old wives tales put out by the food industry to make you unhealthy. If you are on an egg restricted diet like me, this recipe is a must!
Block of extra firm ORGANIC Tofu
1/2 teaspoon turmeric powder
Any leftover veggies in your fridge that wet your appetite
3 broccoli florets
1/4 red pepper
1 tablespoon olive oil
Prep your tofu
Carefully open your tofu and allow the water to drain. I will gently squeeze the tofu and remove excess water. Place the tofu on a towel, cover and place something heavy on top to get all the extra moisture out. Set to the side.
Prep your veggies
Wash and chop veggies into the size you prefer. I just toss the spinach in because it shrivels quickly
Place the oil in a large pan on medium heat
Add veggies and move around the pan, coating the bottom of the pan in oil
Push the veggies to the side of the pan
Crumble tofu into pan and stir it to keep it from sticking
Cook for approximately 5 minutes and add the turmeric to the tofu and stirring it in
Cook for another 5 minutes
Push the tofu and veggies together to combine and cook for an additional 5 minutes
When ready, your tofu concoction will look like eggs and it tastes pretty darn close
This summer barbecue favorite has turned into a staple in our home. Even my husband gives up steak and eats these veggie wedgies.
1 cup chickpeas soaked over night or 1 can
1/2 cup tri-colors quinoa (I haven’t tried with plain quinoa
1 tablespoon olive oil
1 to 3 tablespoons water
Spices (spice to taste) cumin, paprika, garlic power, onion powder, black pepper
1/2 cup almond flour set aside. Spice to taste with the spice ingredients above
Place chickpeas, quinoa, and oil in Ninja and mix until ground up. Add spices and mix again. Add water until the consistency is like raw hamburger. Form patties and place in spiced almond flour to coat. Cook in oven 350, on the grill on a piece of foil, or on stove top with a little cooking spray. We even cook these in our air fryer. They cook quickly so keep an eye on them. We like our a little chard when we grill. Use a lettuce wedge and you have a veggie wedgy!
If you’re wondering about the BBQ veggies it’s a mix of what’s in our fridge. Zucchini, onions, tomatoes, red bell peppers, seasoned with garlic, onion, pepper and red peppers.
I make my own peanut butter. If you want to try, buy a bag of unsalted raw peanuts. Bake for about 20 minutes on 350 degrees on a cookie sheet to release the oil. Grind/mix in your Ninja for 5 to 15 minutes. If you forget to roast the nuts expect the time to double. Scrape sides every few minutes until peanut butter forms. Add about 1/4 teaspoon of salt because if you don’t, it tastes funny. Store unused portion in fridge. Don’t freak out if you go to eat leftover peanut butter and the oil has separated. Just heat a little and mix well. Peanut butter manufactures use chemicals to keep their peanut butter from separating. No chemicals for me!
1 cup coconut oil
1/4 cup cocao powder
1/2 cup creamy peanut butter
2 teaspoons liquid stevia
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract (can use another teaspoon of vanilla if you prefer)
1/2 cup unsweetened shredded coconut
1/2 cup pecans (or not)
Directions: Melt peanut butter and coconut oil in medium size pot on stove. Turn off burner when completely melted. Add all ingredients but pecans. Stir until thoroughly mixed. Poor into a backing dish covered with parchment paper. Smooth out (may be runny), place pecans on top and refrigerate for at least an hour. Break apart and enjoy. You need to keep these stored in the refrigerator or can freeze.
Just in time for Thanksgiving, I’m making gluten, grain, and egg free apple pie. It’s supper simple and tastes great. Start with easy peasy pie crust made in your Ninja or food processor.
1 1/4 cup almond flour
1 tablespoon coconut flour
4 tablespoons palm oil or ghee, or butter (melted)
1 tablespoon flax seed for egg replacement (1 egg)
3 tablespoons water for egg replacement. If you use an egg, discard water.
Directions: Combine all ingredients in Ninja and mix until a ball of dough forms. Press into pie dish and bake on 350 for 20 minutes or until golden brown.
I use about 6 to 8 green and red apples because I like my pie a little tart and a little sweet.
6 to 8 green and/or red apples (pealed, cored and sliced)
2 tablespoons cinnamon (use to taste and cut back or add more as you prefer)
Natural Sugar (2 tablespoons maple syrup or honey, or liquid or natural stevia, or monk fruit to taste)
Directions: Prepare apples while crust is cooking. Place about a tablespoon of water in the bottom of a pan and place the apples inside. Add the cinnamon and sugar. After cooking you can taste test to add more sugar if needed. I don’t like a lot and sometimes none at all. Cook the apples until they are soft but not mushy. I cook for about 15 to 25 minutes on low heat covered. Be sure to stir often so they don’t stick. The water is to help with sticking. When your apples are cooked, poor them into your pie crust and you’re done. Refrigerate or serve hot.
One of the things about becoming healthy is all the foods you must give up. I’ve had a love hate relationship with French fries my entire life. My taste buds love them and my hips hate them. Potatoes are something we try to stay away from and there are several reasons but I think the biggest is that potatoes clean the soil by leaching everything around them including pesticides. They’ve long been used in crop rotation when the soil is too damaged for other crops. Sweet potato fries are a healthier substitute but my husband doesn’t care for them. Last night I cooked a vegan dinner for both of us that included cucumber pasta salad and plantain fries. Plantains look like bananas but have less sugar. they also contain fiber and are a good source of vitamins A and C, and potassium. The secret is to buy your plantains when they’re green/yellow and not brown/yellow. No worries though, if your plantains ripen before you use them, you can cut up and freeze to use as pancake batter later. Please fry them in olive or avocado oil and stay far far away from bad oils such as vegetable, cotton seed, sunflower, etc. My husband loves these plantain fries so I consider them kid approved and it’s a vegan dinner he doesn’t complain about 😉
The second part of our dinner was the Cucumber Pasta Salad. My grown daughters are cringing right now because they know we don’t eat pasta (no grains at all) and they’re wondering what in the blazes I’m talking about.
I make the pasta out of an English cucumber. Add the yummy topping, and we eat. It’s thoroughly delicious. Here’s our vegan dinner breakdown:
3 – plantains (serves 2)
2 cups – olive oil (we save the leftover and reuse a few times)
salt and pepper to taste
Directions: cut plantain into 3 sections. Slice one side and peal off the skin. Cut into French fry size. Place in a deep pot of hot oil and cook until golden (stir occasionally). Place finished plantain fries on paper towels to absorb excess grease and serve. Yes you can even dip these babies in ketchup.
1 – English cucumber (serves 2)
2 to 3 – small tomatoes
8 – fresh basil leaves
1 – clove garlic
1 – avocado
2 slices – lemon
Directions: spiralize your cucumber and place in a colander to drain, place tomatoes (cut into sections), basil, and garlic into your food processor and blend for about 30 seconds, pour on drained spiralized noodles, top with cut up avocado, and squeeze the lemon onto both servings.
One of the things I love about healthy eating is guilt-free dessert. On an average day, I drink green juice when I wake up. Have two shots of ginger orange an hour later, and another shot of green juice before heading to the gym. Two hours later I come home and shower then sit down with a green juice smoothie and enjoy it on my back deck before my writing day begins. At around one in the afternoon I have a handful of nuts (usually cashews) and my last smoothie of the day comes at three. We eat dinner between five and six but the highlight of our evening is dessert.
Never skip dessert!
Our delicious tummy extravaganza is one of the following:
chocolate chip cookies
lemon meringue pie
Homemade ice cream
and the newest edition… German chocolate cake
Eventually I’ll have the recipes listed for all of these delightful desserts but today it’s all about the cake. Snacking is one of the bad things we do in our daily life and if you think back to your childhood (if you’re over 50), you’ll remember a time when snacks had to be prepared. They didn’t come in small snack-size packages nor did they have harmful chemicals. You were also more likely to eat a piece of fruit for your snack because your mother slapped your fingers if they went near the cookie jar. Green juice fasting took away our need for snacking throughout the day so dessert is a favorite in our house.
2 1/4 cups – almond flour (blanched is better in this recipe)
Grease bottoms and sides of two cake pans with olive oil. Place parchment paper in the bottom by cutting to pan size
Prepare flax seed/water egg replacement and set aside
Mix dry cake ingredients
Mix wet ingredients with flax seed and water
Pour together and mix well by hand, add chocolate chips if you’re using them
Bake for 40 minutes (I bake at high altitude and you might want to check sooner) bake longer if needed. Cake might fall and that’s okay. Check center with fork or toothpick and it will come out dry when ready. Allow to cool for 15 minutes before removing from pans.
2 cans- coconut milk, full fat, refrigerated 24 hours before preparing (we always keep 2 to 4 cans in our fridge)
1/2 cup – pure maple syrup
2 teaspoons – vanilla extract
2 tablespoons – arrowroot starch or tapioca starch
2 tablespoons – shredded coconut
1/2 cup – finely chopped pecans
Turn cans of coconut upside down and open with can opener. Drain off clear liquid until the white coconut fat is left. Poor into medium size pan and turn on low to medium heat.
Mix in maple syrup, vanilla, starch and whisk together while heating. As frosting heats it will thicken. Add coconut and pecans once thickened and continue stirring for a few minutes, remove from heat.
Once cake is completely cooled add frosting and enjoy!