Tag Archives: Future Recipes

Smashed Sweet Potato Burrito

Notes:

Ingredients:
4 whole whole wheat wraps
1 whole sweet potato, mashed
1 cup brown rice, cooked
10 ounces spinach, frozen
1 cup black beans, cooked
¼ tsp cinnamon
¼ tsp cumin
¼ tsp garlic powder
¼ tsp onion powder

Directions:
Cook spinach according to directions, pressing out any excess water once fully cooked. Sprinkle spinach with garlic powder and salt and set aside. Sprinkle cumin, onion powder and garlic powder over black beans, stirring to evenly coat beans with spices and set aside. Sprinkle mashed sweet potato with cinnamon and stir to combine. Then combine sweet potato mixture, spinach mixture, grains and black beans in a large bowl, stirring to evenly incorporate, and scoop mixture into the center of the shell. Drizzle with hot sauce if desired.

Source: The Happy Herbivore Cookbook

Whole Wheat Tortillas

Notes:

Ingredients:
3 C Whole Wheat flour
2 tsp baking powder
3/4 tsp salt
1 C warm water

Directions:
Stir together flour, baking powder and salt.

Gradually stir in enough warm water to form a crumbly dough; then work dough with your hands until it holds together.
Turn out onto a board and knead until smooth.

Divide into 12 pieces and shape each into a smooth ball. Cover lightly with plastic film and let rest about 15 minutes.

For each tortilla, flatten one ball into a 4 or 5-inch patty, then roll into a 9-inch round, rolling from center to edges.
Turn tortilla often, stretching dough as you carefully peel it off board. Make sure these
are PAPER thin, the thinner, the better!

As each tortilla is shaped, place on preheated, dry, heavy griddle or heavy wide frying pan over medium-high heat. On a preheated electric griddle set at medium-high heat or about 375 degrees.

Almost immediately, tiny blisters should appear. Turn tortilla and immediately start pressing a wide spatula directly on top of it– press
gently but firmly all over the top. Blisters will form over most of surface as you press.

Turn tortilla and press all over other side until
blisters turn a golden brown; tortilla should remain soft. If tortillas stick or brown too quickly, reduce heat.

Stack tortillas as cooked inside a folded cloth towel within a plastic bag; close bag and let tortillas steam and soften until all are cooked.

Serve tortillas as soon as they are soft; or cool, remove from bag, wrap in foil, and refrigerate or fressze. Makes 1 dozen 9-inch flour tortillas.

Number of Servings: 12

Eggless Salad

Notes:

Ingredients:
12 ounces extra-firm tofu
1 tbsp low sodium soy sauce
1 whole celery stalks, minced
1¼ tbsp nutritional yeast
1½ tbsp Dijon mustard
2 tbsp relish (dill pickle)
½ tsp turmeric
¼ tsp mild curry powder
¼ tsp garlic powder
¼ tsp onion powder
½ tsp black salt
2 tbsp vegan mayo (fat-free)

Directions:
If using firm tofu, press for at least 20 minutes. Give exrta-firm tofu a good squeeze before starting. Crumble tofu into a large mixing bowl. Add remaining ingredients and stir until well combined. Let set for a few minutes (this allows the flavor to merge but also enhances the yellow coloring). Stir again. Taste, adjusting spices as necessary. Add black pepper to taste and serve.

Source: The Happy Herbivore Cookbook

German Potato Salad

Notes:

Ingredients:
3 whole potatoes (small)
1 whole onion, diced
¼ tsp dry mustard (spice)
¼ cup white vinegar
2 tbsp water
1¼ tbsp agave nectar
1 tbsp whole wheat pastry flour
1 tsp Dijon mustard
a dash of nutritional yeast
¼ cup vegan bacon bits
1 bunch green onions, chopped
⅛ tsp black pepper
½ tsp salt

Directions:
Steam or boil potatoes until just fork tender. Meanwhile, line a skillet with a thin layer of water and cook onions until soft and translucent. Once onions are cooked, sprinkle dry mustard over top, stirring to incorporate, and set aside. Whisk vinegar, water, agave nectar, flour, nutritional yeast and Dijon mustard together in a measuring cup. Add 1/2 to 1 tsp salt and black pepper, or to taste, and set aside. (You can also add a little more agave if you don’t want a strong vinegar flavor.) Once potatoes are cooked, run under cool water for a few seconds so they are safe to handle, but still warm. Gently remove skins. Cube potatoes; you should have approximately 3 cups of cubed potatoes. In a mixing bowl, toss potatoes with onion mixture. Re-whisk vinegar mixture, and pour over potatoes, stirring to combine. Add the majority of the bacon bits, reserving about 1 tbsp to sprinkle over top, and mix again. Let the mixture rest for 10 to 20 minutes, if possible. Then, gently mix in chopped scallions. Transfer to a serving bowl and garnish with remaining bacon bits and more scallions. Serve warm.

Source: The Happy Herbivore Cookbook

Vegan Crab Cakes

Notes:

Ingredients:
10 tbsp fat-free vegan mayo
10 ounces extra-firm tofu
3 whole celery stalks
1 whole onion, small
1¼ cups oyster mushrooms, coarsely chopped
3 whole whole wheat bread slices
1 tsp kelp
1 tsp Old Bay seasoning
½ tsp salt
½ tsp black pepper

Directions:
Preheat oven to 350F. Grease cookie sheet or line with parchment paper and set aside. Place tofu in food processor and pulse until coarsely crumbled. Transfer to a large mixing bowl. Process celery, onion, mushrooms and bread as you did the tofu. Add spices and mayo, stirring to thoroughly combine. Scoop mixture with a 1/2 cup measuring cup, packing it in tightly to form a cake. Turn out on cookie sheet and bake 30 to 40 minutes or until golden brown.

Chef’s Note: I like to serve these cakes with the Thousand Island Dressing from Skinny Bitch in the Kitch, using fat-free vegan mayo and adding a generous amount of Old Bay Seasoning and hot sauce.

Source: The Happy Herbivore Cookbook

Hawaiian BBQ: Teriyaki Chickpeas

Notes:

Ingredients:
15 ounces chickpeas, drained and rinsed
¼ cup teriyaki sauce
1 tbsp szechuan sauce
1 tbsp raw sugar (optional)
2 cups cooked brown rice
1 cup salsa

Directions:
Combine chickpeas, teriyaki, szechuan and sugar in a large frying pan. Allow everything to sit and ‘marinate’ at least 5 minutes (the longer the better). Turn heat to medium and cook, stirring regulary or until most of the liquid has absorbed, about 10 minutes. Spoon chickpeas over rice and top with fresh pineapple or mango salsa.

Source: The Happy Herbivore Cookbook

Vegan Italian Sausages

Notes:

Ingredients:
½ cup pinto beans
1 tsp garlic powder
1 tbsp onion powder
2 tbsp italian seasoning
½ cup textured vegetable protein (TVP)
½ cup vital wheat gluten
1 tbsp fennel seeds
¼ tsp black pepper
a dash of red pepper flakes
1 tsp paprika
¾ cup water
2 tbsp low sodium soy sauce

Directions:
Crush fennel seeds into a powder using mortar and pestle, set aside. Pulse beans a few times in a food processor or mash manually with a fork until no whole beans are left. Combine beans with all dry ingredients (add red pepper flakes to taste, a little goes a long way) and soy sauce in a large bowl. Mix with your hands to ensure even distribution. Add water and then knead dough about 10 times and set aside. Grab 5 rectangular shapes of foil and prepare your steamer (turn it on and get it ready). Divide dough into 5 equal parts and, using your hands, shape it into a log on the tin foil. Wrap each piece tightly in tin foil, twisting the ends to close. Steam for 40 minutes.

Source: The Happy Herbivore Cookbook

Chick Pea Tacos

Notes:

Ingredients:
15 ounces chickpeas, drained and rinsed
1 tbsp tamari
2 tsp lemon juice
1 recipe taco seasoning
8 whole taco shells

Directions:
Preheat oven to 400F. Whisk tamari, juice & spices together. Add rinsed chickpeas and toss until well and evenly coated. Place chickpeas on tray, spray with oil and bake 20-25 minutes, until crunchy. Assemble tacos with chickpeas, arugula or lettuce, tomatoes and eat.

Source: The Happy Herbivore Cookbook

Sautéed Kale with Tahini Sauce

Notes: Chopped kale sautéed with onions and garlic, mixed with a sauce of sesame tahini, sesame oil, lemon juice, and salt.

Prep time: 10 minutes
Cook time: 15 minutes

Ingredients:

1 pound kale, well rinsed
2 Tbsp olive oil
1 cup chopped onion
1 clove garlic, minced
Salt
4 Tbsp tahini (use tahini made with toasted sesame seeds, not raw)
2 Tbsp lemon juice
3-4 Tbsp water
1 teaspoon dark sesame oil
1 Tbsp toasted sesame seeds for garnish

Directions:

1. Using a sharp paring knife, cut out the rib of each kale leaf. Discard or compost. Slice the leaves roughly 1/2-inch thick.
2. Heat olive oil on medium high heat in a large sauté pan. When hot, add the chopped onion. Cook for a couple of minutes until translucent. Add the garlic and cook for a minute more.
3. Add the kale to the sauté pan. Even if you have a pretty large pan, the kale will be practically falling out of it. Put in as much as you can and use tongs to turn over and mix with the oil and onions. After a couple minutes the kale should wilt a bit so you can add the rest of the raw kale. Cook, turning the kale leaves over occasionally until the kales leaves have wilted and are tender. Sprinkle a little salt over the kale leaves while cooking.
4. While the kale is cooking, whisk together the tahini, lemon juice, water, 1/2 teaspoon of salt, and dark sesame oil. Add more salt and sesame oil to taste.
5. Once the kale is done, toss in the sauce, reserving a little to drizzle on top.

Serve, topped with a little sauce and toasted sesame seeds.

Tan Tan Noodles

Notes: Prep and Cook Time: Prep and cooking time: 15 minutes

Ingredients:
1/4 lb soba noodles*
1/2 cup minced scallion

Sauce
2 TBS peanut butter
2 TBS rice vinegar
1-1/2 TBS soy sauce
1 TBS honey
2 medium cloves garlic, chopped
2-1/2 TBS minced or grated fresh ginger
2 TBS water
pinch cayenne to taste
Salt and white pepper to taste
* for those who are gluten-intolerant, it’s possible to find soba noodles that are made from 100% buckwheat rather than part buckwheat and part wheat.

Directions:
Bring lightly salted water to a boil and cook soba noodles according to package instructions.
While water is coming to a boil, blend sauce ingredients together in a blender and minced scallion.
Drain noodles, and toss with sauce and scallion.

Serves 4 as side dish

Source: whfoods.com