SOY CURL CHICKENLESS STEW

I find soy curls are a very versatile ingredient and the beauty of this recipe is that they are used without needing to rehydrate before using them. They are added to the stew dry.

Ingredients

1     small onion, diced (about 3/4 cup)

6     cloves garlic, minced, about 1 tblsp

1/2   tsp poultry seasoning

1/4   tsp black pepper

 1    cup frozen diced carrot

3     cups broth, I used mushroom broth (I use water mixed with mushroom 

       seasoning)

4     oz. dry soy curls

2     potatoes, cut  into bite sized pieces

1/2  cup nutritional yeast

1     cup frozen green peas

       Additional mushroom seasoning to taste 

       Hot cooked rice to serve

Method

1. Cook onion and garlic in a pot until onion is translucent.
2. Add in poultry seasoning and black pepper. Stir.
3. Add in carrots, broth, soy curls, potatoes and nutritional yeast. Cook about 20 until the potatoes are cooked through. stir as required to avoid burning.
4. Stir in frozen peas and cook a few minutes until they are hot. 
5. Serve over rice. 
6. Enjoy!

                     Taco Soup 

I use my Instapot almost daily  With this soup you measure, set the timer and walk away. 

Ingredients

1    cup onions, diced

1    cup dry soy curls, crumbs work very well in this recipe

4    cups mushroom broth ( I use water plus 4 Tblsp mushroom seasoning)

2    cups canned tomatoes

2    cups tomato sauce

2    cans black eyed peas, or your favourite bean

4    cups corn, frozen

4    Tblsp Taco Seasoning, I used Club House Brans

1/2  tsp black pepper, or to taste

1/8  tsp stevia, or to taste

  

       Salt and pepper to taste.

Method

1.  Place all ingredients, except cilantro, in a 6 quart instapot and cook for  

     5 minutes on Pressure cook setting. Allow pressure to release naturally.  

2.  Serve with cilantro sprinkled on top.

3.  Enjoy!

TIP

I think adding a chopped jalapeno or frozen chopped carrots would also be tasty.

                     Hummus 

This is probably the best hummus that I have ever eaten. I adapted it from a Turkish recipe that was loaded with oils.  Please refer to the picture below the Instructions for the type of red pepper paste that I use.

Ingredients

1     19 oz can chickpeas, or 1 1/2 cups cooked 

2     cloves garlic

1     Tblsp mushroom seasoning

1/4   tsp black pepper

1/2   cup aquafaba, (chickpea cooking liquid)

1      Tblsp hot red pepper paste

1      Lemon, juiced

Instructions

1. Place everything in a blender and mix until smooth and creamy. If you do not have a high speed blender you may need extra aquafaba.
2. Enjoy!

This is the hot pepper paste that I use.

Tip

When I juice the lemons, I remove the seeds from the pulp and add it to the blender. 

 

BANANA MUFFIN 

These are incredibly moist muffins and are very simple to make. Once they have cooled completely, place them in an air tight container and by the next day, the paper liner will easily peel off.

DRY INGREDIENTS

1/4    cup white sugar

1/4    cup brown sugar

1       tsp baking soda

1       tsp, heaping  baking powder

1/2    tsp salt

1/2    tsp cinnamon

1 1/2 cup all purpose flour

WET INGREDIENTS

4      large bananas, mashed ( or 5 if they are small)

1     flax egg ( 1 Tblsp flax mixed with 3 Tblsp hot water and allowed to sit for about

       15  minutes)

1/3  cup water

METHOD

1. Preheat oven to 350 F.

2.  Prepare muffin pan by placing a  paper liner in each individual section. 

3.  Combine wet and dry ingredients in separate bowls. 

4. Combine wet ingredients with the dry ingredients and mix.

5.  Divide evenly between the muffin liners.

6. Place in preheated oven and bake for 20-23 minutes or until the a toothpick placed

    in the center of a muffin comes out clean. 

7. Remove from the oven and place on a cooling rack. I immediately remove the 

    individual muffins from the pan and place on  cooling rack being careful not to 

    burn yourself. 

8. Store in an air tight container. The next day the paper liner will easily peel off. 

9. Enjoy!

TIP 

If your bananas are very large you may have extra batter and the recipe will yield extra muffins. The bake time on these extra muffins, may be less than the first batch as you are cooking fewer muffins.

CARROT CAKE ZUCCHINI MUFFINS

What a treat these easy to make muffins are. Easy to make and delicious!

Wet ingredients

1             Flax egg  (1 Tblsp flax mixed with 3 Tblsp hot water and allowed to sit for

               minutes)

100 ml   Unsweetened applesauce, ( I used one single serve mini container,

              or just a little less than a 1/2 cup) 

1/4 cup  Water 

2 tsp      Vanilla

DRY INGREDIENTS

1/2 cup   Brown sugar

1/3 cup   White sugar

2 tsp       Cinnamon

1 cup      All purpose flour

1/2 tsp    Baking soda

1 tsp       Baking powder

1/2 tsp    Salt

OTHER INGREDIENTS

1  cup       Shredded carrots

1 cup        Shredded zucchini ( drained and excess water squeezed out) I use frozen

                 and drain  in a colander

1/2 cup     Nuts of choice, I use walnuts

METHOD

1. Preheat oven to 350 F. 

2. Line a 12 cup muffin tin with paper liners.

3. Measure wet ingredients into a bowl and stir.

4. Measure dry ingredients into a separate bowl and stir to combine.

5. Combine wet and dry ingredients.

6. Add carrots and zucchini and combine.

7. Stir in nuts of choice.

8. Bake in preheated oven for approximately 20 minutes until a toothpick inserted into      the center comes out clean.

9. Place individual muffins on a cooling rack. Once cool store in a air tight

    container.

10. Enjoy!

TIP

Paper liners should easily peel off the next day.

PUMPKIN MUFFINS

Pumpkin Muffins

    

This is an easy muffin to make with no added fat, but lots of flavour.  Homemade roasted pumpkin will give you the best flavour, just make sure that it is well drained.

INGREDIENTS

DRY INGREDIENTS

1 3/4 Cup whole wheat flour

3 tsp baking powder

1/2 tsp salt

1 1/2 tsp cinnamon

1/2 tsp ginger. ground

1/8 tsp cloves

1 cup sugar

DRY INGREDIENTS

3/4 cup water or aquafaba

1 1/2 cup pumpkin puree

METHOD

1.  Preheat oven to 350 F

2.  Line a 12 cup  muffin tin with paper liners.

3.  Measure dry ingredients into a bowl and mix.

4.  Measure wet ingredients into a measuring cup and combine.

5.  Combine wet and dry ingredients.

6.  Divide evenly amongst muffin cups.

7.  Bake 25-27 minutes.

8.  Remove from pan and cool on rack.

9. Once these have been cooled and stored in an air tight container for a little while, the paper liner will       peel off easily.

10.  Enjoy!