Cornbread

CORNBREAD

I have been making this recipe for years. It is a simple one bowl  recipe. I usually make two at a time as it is so popular in my house.

INGREDIENTS

1 cup cornmeal
1 cup whole wheat flour
1 Tblsp baking powder
1/2 tsp salt
1/4  cup maple syrup
1 cup water
1/4 cup unsweetened applesauce
1/4 tsp stevia powder (optional, but we like it added)

DIRECTIONS

1. Preheat oven to 400 F.

2. Line an 8x8 inch pan with parchment.

3. measure everything into a large bowl and mix.

4. pour into prepared pan.

5. Bake for 20 minutes.

6. Remove from pan, but do not remove parchment paper yet. Place on cooling rack.

7. Once the cornbread has cooled slightly remove the parchment and return to cooling rack. If you remove the parchment too early it peels away a layer of the cornbread.

Enjoy!

Inka Shake

Inka Shake

Inka is a powder that is made from roasted barley. Usually I drink it hot mixed with water to replace coffee. Recently I saw a internet post for a coffee shake. I immediately thought I could make a healthy version using Inka and a banana. It turned out so well, that my daughter likes to take it to work to sip on during the day.

Ingredients

1 1/2 cups unsweetened soy milk, I use Silk Brand
7 ice cubes
pinch stevia
1 tsp vanilla
1 small banana
1/4 cup dates
pinch cinnamon
2 Tablespoons Inka powder

Directions

Place all ingredients into a high speed blender and process until smooth and creamy.

Enjoy!

Eggless Egg Sandwiches

Eggless Egg Sandwiches

I have played around with this recipe quite a bit so that it suits my family's tastes. Firm tofu works the best in this recipe, but using a softer tofu that is lower in fat also works, but the end result is creamier in texture. I generally top each sandwich with sliced pickles and lettuce.

Ingredients

1 block firm tofu, medium firm also works, but results in a creamier texture
1 19 oz can chickpeas, rinsed and drained
1/4 cup nutritional yeast
1/3 cup prepared mustard, I use Sweet with Heat by President's Choice
1/2 tsp garlic powder
1/8 tsp chili flakes
1 tsp turmeric
1/2 tsp black pepper
1 tsp black salt

1/2 cup celery, diced fine
1/2 cup green onion, diced fine
1/2 cup cucumber, diced fine

Tofu Mayo

1 pkg soft tofu
1 Tablespoon sugar or 1/4 tsp stevia
1 tablespoon lemon juice
1 1/2 Tablespoons prepared mustard, I use Sweet with Heat by President's Choice
1/4 tsp salt

Directions

For the Egg Filling

Place the tofu, chickpeas, nutritional yeast, mustard, garlic powder, chili flakes, turmeric, black pepper and black salt into a food processor and process until desired consistency is reached. I like it a little chunky. Transfer to a mixing bowl.

Add in the celery, green onion and cucumber. Combine well.

For the Tofu Mayo

Place all ingredients into a food processor or blender. Process until creamy and smooth.

To assemble sandwich, place mayo on a slice of bread. Top with egg filling and cover with another slice of bread spread with more mayo. I like to add a sliced pickle and lettuce to my sandwich.

Enjoy!

Chickpea 'Tuna' Salad

Chickpea 'Tuna' Salad

This tastes surprisingly like tuna salad made without tuna or fat laden mayonnaise of course. While I think it tastes best with dill pickles I have also included an option for sweet pickle relish in case you are not a fan of dill pickles. I usually  process the beans in my food processor and remove them, then chop each vegetable separately in the food processor.

Ingredients

1 -19 oz can chickpeas, drained

1 -19 0z can navy beans, drained

1/2 cup carrots, chopped finely

1/8 cup red onion, chopped finely

1/8 cup celery, chopped finely

1/4 cup roasted red pepper, chopped finely

1/8 cup green pepper, chopped finely

1/16 tsp black pepper

1/2 tsp celery seed

3/4 tsp Old Bay Seasoning 

1/2 cup vegan mayonaise My recipe can be found here: http://barbsplantbasedkitchen.blogspot.ca/p/potato-salad-this-potato-salad-tastes.html

1/2 cup green sweet relish, finely chopped

        OR

1/2 cup dill pickles, finely chopped

Directions

Place drained beans in the food processor and mix until it is somewhat smooth but some chunks remain. Transfer to a big mixing bowl.

Add in all chopped vegetables.  Mix.

Add in the remaining ingredients including either the pickles or sweet relish. Mix well.

Chill until ready to serve. I like to spread the tuna salad over big flat breads and add in chopped lettuce and tomato. 

Enjoy!

TIP

This also tastes delicious served on top of a big green salad.

 

Banana Muffins

Banana Muffins

These muffins are so moist that you would never know they are healthy for you. Whenever possible use parchment muffin liners or silicone muffin pans as these muffins will stick to the liners otherwise.

Ingredients

1 1/2 cups whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon

4 large bananas, mashed
1 tsp stevia or 1/4 cup sugar ( I used stevia)
1 flax egg ( 1 Tblsp flax mixed with 3 Tblsp water and allowed to sit for 15 minutes)
1/3 cup applesauce
1 tsp vanilla

1/2 cup raisins, optional

Directions

Preheat oven to 350 F.

Mix flour, baking soda, baking powder, salt and cinnamon together in a large mixing bowl.

Mix banana, stevia, flax egg, applesauce and vanilla in another bowl.

Combine the two bowls until just mixed.

Stir in raisins, if using.

Place 9 large muffins liners into a muffin pan.

Spoon batter into liners.

Bake for about 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Enjoy!

Hummus

 Hummus

Hummus is such a versatile food. I frequently use it as an appetizer and in sandwiches to add flavour. This is an easy version to make with the help of a food processor.

Ingredients

1 19 oz can chickpeas, drained
1 19 oz can navy beans, drained
1/8 tsp black pepper
1/2 tsp turmeric
2/3 cup roasted red peppers
2 Tblsp prepared mustard, I used President's Choice Sweet With Heat
2 Tblsp lemon juice
2 tsp garlic, minced
1 tsp vegetable stock powder

Directions

Place all ingredients into the bowl of a food processor. Blend for 1-2 minutes until smooth and creamy.

Enjoy!

Cranberry Oatmeal Bars

Cranberry Oatmeal Bars

These are a nice square to grab when you are running out the door in the morning and do not have time for breakfast. They are not too sweet either. I used homemade oat milk to keep the fat content as low as possible, but you could use ready made plant based milk from the store too.

 Ingredients

Blender Ingredients

4 cups water
1/2 cup oats, quick style
1 Tblsp orange juice concentrate
1/2 tsp stevia
1 tsp vanilla
3 Tblsp date paste, or more if you want a sweeter bar

Dry Ingredients

3 cups oats, quick variety
1 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/8 tsp cloves
1/8 tsp ginger

Extra Ingredient

1 1/2 cups fresh or frozen cranberries

Directions

Preheat oven to 350 F.

Place all of the wet ingredients into a blender and process until smooth. If using ready made plant milk, substitute 4 cups milk for the water and oats.

Place all of the dry ingredients into a bowl and mix.

Combine the wet and dry ingredients and mix until well incorporated.

Add in cranberries and mix again.

Pour batter into a 8 inch x 11 inch pan.

Bake for about 40 minutes.

Enjoy!

 






 

Potato Skins

Potato Skins

I had some leftover roasted potatoes in the fridge that needed to be used up and wanted a relatively easy lunch I could throw together. Apart from chopping a few vegetables, this recipe is not a lot of work. These potato skins can be eaten as a finger food and served on game day as an appetizer too. I have not specified any amounts as this is more of a process and really any toppings you like can be used. Having said that, I would not skip the sweet chili sauce, garlic powder or nutritional yeast as these  items add a lot of flavour.  I did find that finely chopping the toppings helps keep them on the potato.

Ingredients

Leftover COLD whole roasted potatoes
Sweet Chili Sauce
Garlic Powder
Nutritional Yeast

 Toppings
 
Peppers, finely chopped
Onions, finely chopped
Tomatoes, finely chopped
Olives ( I did not use but these would add a lot of flavour), drained
Any other topping of choice


Directions

Line a pan or pans with parchment paper. Preheat oven to 425 F.

Cut  potatoes into 1/4- 1/3 inch slices.

Lay slices on pan and roast until potatoes start to crisp up.

Remove from oven and spread with sweet chili sauce.

Sprinkle generously with garlic powder and nutritional yeast. I find if you wait to add the nutritional yeast on the top that it burns and does not taste very good.

Top with choice of toppings. I like to add a lot of topping.

Return to the oven and bake 8-12 minutes until toppings have warmed up.

Serve with extra sweet chili sauce for dipping if desired.

Enjoy!

 

Kettle "Fried" Potato Chips

Kettle "Fried" Potato Chips

I have made oil free potato chips in the microwave many times, using parchment paper. But you are limited with the amount you can make because of the size of the microwave plate and it is so time consuming. But somewhere on the internet, I saw an ingenious idea. I wish I remembered where I saw this so I could give  credit. Using a wooden skewer, pierce each chip onto the skewer and then microwave. I took this one step further and used my spiral cutter. To my surprise, they turned out just like kettle fried potato chips, minus all that oil of course.

Ingredients

1 Potato
skewers ( size depends on the size of pan used)
microwaveable pan with sides ( skewers should be able to sit on top of each side, off the bottom of the pan)

Directions


 Spiral cut the potato using the smallest cutter. Place slices into water to avoid discolouration.

Thread the potato onto the skewer. Make sure you pierce the slices so they stay on the skewer. Do not crowd the slices.

Lay the filled skewers over top of the microwaveable pan. You do not want the slices to sit on the bottom. The skewer should be balanced on the sides of the pan.

Start microwaving. I start with 3 minutes and add time until the chips are nice and golden.The more potato slices on the skewer the longer it is going to take to cook  But be CAREFUL. These will burn quickly. I also found that sometimes the pieces on the end finish cooking before the centers. These pieces can be removed and then continue cooking the rest. But when you remove the chips from the skewer, they will be HOT.

Repeat until all the slices are used up

Enjoy.