Sweet Moses, this is a tasty salad!
I know what you’re thinking. “But this isn’t a classic American dish!” And you are very right. However, I couldn’t keep this delicious combination away from you just because of my own rules. So here you have it. It’s simple, salty, sweet and crunchy. Plus, requires zero cooking. Just hit Whole Foods, pick up some Kelp Noodles and Kale Seaweed Salad (located in the carry out fridge section) then mix them together for this perfect duo.
I’ve been making these fantastic muffins for a while now and am always pleased with the results. The base ingredients are versatile for any flavor muffin you’d like to create. Originally, the recipe was for Banana Nut Muffins but the more I play around with flavors the more I find you can make any type of muffin.
The Best Vegan Muffins Ever
1 1/3 cp. Organic Whole Wheat Flour
1/2 cp. Muscovado Vegan Brown Sugar
1/3 cp. Ground Flax Seed
1 tsp. Kosher Salt
1 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Vanilla Extract
1 tsp. Ground Cinnamon
1/3 cp. Organic Extra Virgin Olive Oil
2/3 cp. Organic Unsweetened Almond Milk
* Select your muffin flavor
*For Blueberry Muffins add 3/4 cp. Organic Wild Blueberries.
*For Banana Nut Muffins, skip the blueberries and add 2 ripe bananas mushed up and some chopped walnuts.
*Also, try Apple Spice Muffins by peeling and chopping up a Fugi apple. Saute the apple in a skillet with brown sugar, cinnamon or nutmeg until you get gooey caramel apples. Mix into batter in swirls.
Pre-heat over to 375 degrees. Mix dry ingredients in large bowl. Wet ingredients in small bowl. Toss wet mixture into dry mixture and combine until ‘just mixed.’ Scoop batter into greased muffin tins and top with a sprinkling of sugar and cinnamon for fun. Bake for 35-45 minutes or until tops of muffins look golden brown. Test the center by inserting a knife into the muffin. Look for it to come out clean. Leave muffins in tin to set and cool. Eat and enjoy!
Mom’s Mac + Cheese
There are a few items on my list that I dreaded the thought of giving up when I made the step into Veganism. Macaroni and Cheese was one of them. But have no fear! The Vegan version tastes just like the original. AND DARE I SAY, better? Thank goodness for the mad scientists who came up with soy cheese and insisted it had to MELT. Not only does it melt but it also gets crusty on the edges and brown on top when you put it into a 450 degree oven for 25 minutes. Here’s how it works…
2 tbs. Earth Balance
2 tbs. Flour
2 cps. Rice Milk
4 cps. Cooked Noodles
2 cps. Daiya Cheddar Shreds
Salt + Pepper to taste
Dash of Liquid Smoke
Melt Earth Balance in medium sauce pan on mid-heat. Once melted add flour and whisk until a paste forms. Be careful not to burn. The flour should absorb all the butter.
Slowly add in rice milk while whisking vigorously and breaking down the paste. Add all the milk and continue to whisk while bringing your rue to a light boil.
Once you’ve whisked away all lumps and created a smooth sauce, add the cheese. I like a lot of cheese but put as much as you like.
Give it a quick taste and add any seasoning you see fit. I like a dash of salt, pepper and cayenne to spice it up. Lastly, a quick dash of Liquid Smoke…
Then spray a casserole dish with non-stick cooking spray and spoon in your Mac + Cheese. Into a 450 degree over for 25 minutes or until golden brown on top it goes and PRESTO! The perfect Mac + Cheese just the way Mom makes it.
Sure, go ahead… add some garlic bread crumbs on top, a little crumbled “bacon” or add some steamed broccoli if the mood should strike you.
FYI: I have tried making this with several different types of cheese and milk. But the only way it’s come out great is when using rice milk and Daiya Cheddar shreds.
Bacon Swiss Avocado Burger
I’m not sure what it is about this that makes it THE BEST BURGER I’VE EVER HAD. Perhaps it’s the flavor combination… I used portobello mushrooms as my inspiration and let the other flavors just follow the lead. A few little tricks I used were incorporating my vegetable pulp from my morning green juice into the patty mix, using a bit of meatless burger patty and a touch of liquid smoke to give it that BBQ feel of beef.
1/2 cp. Brown Rice
1/2 cp. Wild Rice
3 Baby Portobello Mushrooms chopped
1 Baby Portobello Mushroom halved + sliced
3oz. canned Black Beans
1/2 cp. Meatless Burger
1 cp. Kale, Chard, Spinach, Celery, Carrot pulp from juicer
1/2 small Shallot diced
1/4 small Red Onion diced
2 cloves Garlic chopped
light sprinkle of Soy Mozzarella Cheese
light sprinkle of Soy Parmesan Cheese
2 tb. Olive Oil
1 light splash Liquid Smoke
I sauteed the onion, shallot, garlic in a little olive oil and added salt + pepper to season.
Then I added the mushrooms and brought it all to a nice caramel color.
Threw in the meatless burger mix and made sure to crumble to avoid large chunks.
Next, I mixed in the rice. I made sure to leave the rice a little watery so the ingredients would bind together.
Next went the black beans. As I mixed them in, I made sure to smash up some of the beans to create a paste to hold the burger form.
Then, I turned off the heat. Added a dash of liquid smoke and the soy cheese. Seasoned with salt + pepper to taste.
Once the mixture had cooled a bit, I tossed in the green pulp. Using just the pulp of the greens helped a lot. I want these burgers to be moist but not fall apart.
After I had incorporated all ingredients, I placed the mixture in the fridge for about 3 hours to chill. Then when I was ready to make my burgers I formed the patties. This made about 5 large burgers. I’m sure you could make 7 small burgers.
Burgers only took a few minutes on each side to cook and get brown. I used a large skillet on the stove top with a bit of non-stick cooking spray.
I topped off my burger with carmelized red onion, soy bacon, soy swiss cheese, avocado, sprouts, tomato and lettuce.
I used a sprouted whole grain bun and buttered each side with Earth Balance spread.
It was out of this world delicious! Served up with baked sweet potato fries lightly seasoned with salt + pepper.