Vegetarian


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Listen, why not breakfast for dinner !!! Here is a great vegetarian friendly recipe with some alternative ideas, like a sandwich! Americans come from a place where breakfast takes on many forms. Some would say it is the grab and go meal of the day, coffee and a brioche.  Breakfast is a meal defined by choices! A savory omelet or pancakes doused in sweet maple syrup or a veggie frittata. Why not try mixing the two Breakfast for Dinner 🙂

Try this delicious combination of caramelized onion jam, avocado, and fresh tzatziki…yummy !

GF Vegan Waffles

1 cup sorghum flour

½ cup rice flour

¼ cup potato starch

¼ cup tapioca starch

1 tsp xanthan gum

4 tbsp organic

Granulated sugar

4 tsp baking powder

¾ tsp salt

5 tbsp olive oil

1 tsp vanilla extract

½ cup coconut cream

1 ½  cups water

 

Begin by sifting together all dry ingredients. Add in olive oil, vanilla extract, coconut cream and water. Gently mix until all ingredients are combined. Heat waffle maker and pour in batter accordingly, about 1 ¼ cup batter per waffle. Serve with fresh raspberries and syrup.

You can also use this batter for crepes!

 

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Vegan Chocolate Pudding

3 tablespoons cornstarch

2 tablespoons water

1 ½ almond milk

½ teaspoon vanilla extract

¼ cup raw sugar

¼ cup unsweetened cocoa powder

In small bowl, combine cornstarch and water to form a paste. In large saucepan over medium heat, stir together almond milk, vanilla, sugar, cocoa and cornstarch mixture. Cook, stirring constantly, until mixture boils. Continue to cook and stir until mixture thickens. Remove from heat. Pudding will continue to thicken as it cools. Let stand for five minutes, and then chill in refrigerator until completely cool. Serve with non-dairy whipped cream!

Green Bean Tofu Stir Fry with Thai Peanut Sauce
1 cup unsalted peanuts ground
2 tablespoons peanut oil
2 tablespoons minced fresh ginger
1 tablespoon minced garlic
1 lb firm tofu cubed
1/2 teaspoon salt
1 lb fresh green beans , trimmed and cut into 1 1/2-inch pieces
Red pepper flakes
PEANUT SAUCE
1/2 cup organic peanut butter
1/2 cup hot water
1 tablespoon wheat free soy sauce
2 teaspoons sugar
1 teaspoon minced garlic
1 teaspoon vinegar
1 tablespoon minced fresh cilantro

Heat 1 tablespoon of the oil, and the ginger and garlic. Sauté for a few minutes, then add the crushed peanuts . Cook over medium-low heat for 10 to 15 minutes, stirring often, until the peanuts are lightly toasted. Remove from heat and set aside.
As the peanut mixture is cooking, heat a large, nonstick wok or deep skillet. Drizzle in a little oil. When it is very hot, add the tofu and 1/2 teaspoon salt. Cook over high heat for 10 to 15 minutes to let the water evaporate, stirring occasionally. Transfer the tofu to the pan containing the peanut mixture and set aside.
Scrape out the wok or skillet if necessary, and return to the heat. Let it get very hot; add the remaining scant tablespoon of oil. When the oil is hot, add the green beans. (The pan should sizzle when they hit.) Stir-fry over high heat for about 5 minutes, then sprinkle with a small amount of red pepper flakes. Stir-fry just a few minutes longer, or until the beans are tender/crisp. Add the peanut-tofu mixture and toss everything together. Serve right away, over rice.
Peanut Sauce:
Combine peanut butter and water in a bowl; mash and mix until uniform. Add remaining ingredients, and stir until combined. Add a little more water it you prefer it thinner. Serve drizzled over hot green beans.

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