Wednesday, February 22, 2017

Sour Cream Enchiladas, only not. PBNAF

I love sour cream enchiladas and so I set out to make a recipe that is very low fat and vegan for heart-health.  This is my favorite enchilada recipe and the one most closely resembling sour cream chicken enchiladas.

Stir together and set aside (this represents what would have been the "meat":
1 cup soy curls (break into small pieces) soaked in 1 tsp. "not-chicken" bouillon and 1 cup hot water

Combine white layer and set aside:
2 cups chopped celery sautéed in mushroom broth over high heat for 1 min.
(Note:  this is an easy recipe to sneak extra veggies into such as broccoli or spinach so add some to the white layer or between layers if your kids won't eat them otherwise)
2 teaspoons cumin
dash pepper flakes
1 package soft silken tofu
1 can (4 oz) mild green chilies (double this if you really like green chilies)
1/2 cup Tofutti Non-Dairy Sour Cream
1 teaspoon white vinegar

Combine red layer and set aside:
1 can pinto beans, drained and rinsed (15 oz)
1 can black beans, drained and rinsed (15 oz)
1 can diced tomatoes (14.5 oz)
The soy curls, now softened.

2 large cans enchilada sauce or make your own from scratch
Corn tortillas
1/4 cup soy or rice cheddar cheese shreds (optional)

Pour 1/4" layer of enchilada sauce in bottom of a deep 9x13"pan.
Layer tortillas dipped in enchilada sauce in the bottom of the pan.
Spread 1/2 red mixture
Another layer of tortillas dipped in enchilada sauce
Spread all the white mixture.
Another layer of tortillas dipped in enchilada sauce
Spread remaining ted mixture.
Pour any leftover enchilada sauce over the top (You probably won't have any left.  No worries)
Spread soy cheese shreds over top.
Bake 350 f. for about 45 minutes or until bubbly hot.

Sour Cream Enchiladas made without dairy, meat or oil.


If you aren't allergic to onions, feel free to add them in with the celery.

Meatloaf for the plant-based diet, no added fat

Low Fat Meat-less Meatloaf
or "Have I died and gone to heaven? Loaf"

The first step is to turn on the oven to 375 degrees Fahrenheit.  Okay, you are on your way to bliss so hum a little tune.

Combine:

1/2 cup boiling water with
1/2 cup dry TVP granules, or beef flavored TSP and set aside while you get everything else going.

In a food processor, combine the following:

1/2 box firm silken tofu
1/2 cup walnuts 
1/4 cup flaxseed meal 
1 VeganEgg (2 tbsp powder plus 1/2 cup cold water, blended)
1 teaspoon hot sauce
1 tablespoon vegetable bouillon paste, or "not-beef" flavor
2 tablespoons fresh parsley—don't skip this!

1 tablespoon fresh basil
2 cloves garlic
1 teaspoon dry oregano
1 tablespoon vegan worcestershire sauce—don't skip this
1 tablespoon Dijon mustard
1/2 teaspoon black pepper

Pour into very large bowl along with:

1/2 cup chopped celery 
1 cup chopped mushrooms
1/4 cup finely sliced or shredded carrot
1 cup of dry breadcrumbs (if you are out, put three slices of whole grain bread through the food processor and use that instead, or oatmeal or soda cracker crumbs)

3/4 cup vital wheat gluten (this will act like the glue that hold it together and provides support so you can slice the loaf)

Roll up your sleeves and stir it all together (don't forget the TVP—I can't tell you how many times I forget that….) Knead for a couple of minutes to get the gluten forming.
Form into a loaf shape and place in one large or two medium sized bread pans (lightly spray-oiled).



Brush the top with the super-fantastic-extra-special red sauce (really, don't skip this part):

8 tablespoons ketchup
4 tablespoons brown sugar or date sugar
2 tablespoons apple cider vinegar

Bake for  75 minutes, remove from oven and let sit for 30 minutes before devouring.  If you want it done quicker, use two smaller pans. If baking as two medium loaves adjust the time down to an hour.



I like to serve it with potato slices (un-fried in the oven with herbs and pepper on a non-stick baking sheet).
And definitely serve it with more sauce on the side.
Don't forget the spinach salad.

Thursday, November 24, 2016

Vegan Cornbread, no added fat



Vegan Cornbread for the plant-based diet
Nearly fat free cornbread recipe without dairy, eggs and oil.  Re-posting in anticipation of Thanksgiving cornbread stuffing.
9x9 square pan, 400 degrees f for 35 minutes
Combine dry ingredients and set aside:
1 cup cornmeal
1/2 cup oat flour

1/2 cup whole wheat pastry flour (do not substitute plain whole wheat flour or it will turn out flat and dense)
3 tablespoons date sugar
1 tbsp baking powder
1 tsp salt
1 tsp rubbed sage
1/2 tsp chives
1/2 tsp Hungarian paprika

1/2 tsp thyme

Combine wet ingredients:
3/4 cup rice or almond milk
1 teaspoon white vinegar

1 tablespoon Egg substitute mixed with 
3 Tbsp water (whip until frothy)
1/4 cup pumpkin, pureed

Add wet ingredients to dry all at once and stir just until combined and pour into pan.  Dust the top with more paprika.
Bake 30 minutes.  This is ideal for making corn bread stuffing.

Monday, November 21, 2016

Pomander Balls or Chocolate Orange Truffle Cookies for the Holidays

Chocolate Orange Truffle Cookies, enlightened a bit

When I was a child one of the Christmas cookies my Mom would make each year was something she called, "Pomander Balls", a no-bake cookie made from crushed Nilla Wafers and melted chocolate chips together with sugar and orange extract.  The recipe has since been a favorite of most of our extended family and especially of my husband and daughter.

This is my version of Pomander Balls, which I respectfully re-name "Chocolate Orange Truffle Cookies" since they aren't exactly the same.

In a food processor combine all the ingredients:
1/2 cup cocoa powder
1/2 cup superfine sugar
1/4 cup agave syrup
2 tbsp orange juice
1/4 cup Grand Marnier
1/4 tsp orange extract
1 cup ground walnuts
2 tbsp ground flaxseed meal
1 box cookies such as Nilla Wafers
1 cup vegan dark chocolate chips, melted

Blend everything together and shape into balls about the size of a walnut or about 3/4" diameter.  Roll in crumbs such as cookie crumbs or nuts.
Store for up to 4 weeks in airtight container in refrigerator.  If they seem dry, occasionally sprinkle with more Grand Marnier as they mature.
Good luck having any at Christmas unless you hide them.

Note:  The goal is to have a crumb mixture that holds together when squeezed so you may have to bump up the moisture by adding more of any or all of the wet ingredients.  Today I had to add a lot more moisture because the air is so dry. Makes about 32 cookies.  (Hard to tell since someone kept snitching as I was making.)



Jewell's Rum Christmas Fruitcake

Christmas Fruitcake made without eggs and butter!

Jewell's Rum Christmas Fruitcake  

First, place all fruit into large bowl and cover with alcohol such as rum or bourban, or use one cup of rum and toss every so often.  Let soak for several hours or overnight.
Keep in mind you can use whatever dried fruits and nuts you prefer.  This is what I am using this year:

2 cups dried bing cherries
5 oz. sweetened dried cranberries
6 oz. sliced dried apples
6 oz. dried papaya, cut into 1/2" chunks
3/4 cup dried dates coarsely chopped
3/4 cup dried pineapple cut into 1/2" chunks
1 cup pecans coarsely chopped
1 cup macadamia nuts coarsely chopped
1 cup raw cashews coarsely chopped
1 cup unsweetened coconut flakes
1 cup rum or bourban

Fruit and nuts soaking in rum
For batter:


3/4 cup granulated sugarCREAM
3/4cup brown sugarTOGETHER
1/2 cup vegan butter
1/4 cupflaxseed meal
8eggs substitute  (VeganEgg works well)
1 cup applesauce
1/2 cupplain soy yogurt or vegan s. creamWET
1/2 cuppineapple juice or orange juiceINGREDIENTS
1 tsp
2 tsp
1 tsp
almond extract
vanilla extract
balsamic vinegar
4 cupscake flour
2 cupsunbleached flour (not bread flour)
2 tspbaking powder
2 tspbaking soda
1 1/4 tspsaltDRY
2 tspcinnamonINGREDIENTS
3/4 tspcloves
2 tspmace
1 tspnutmeg








Makes 6 or 7 small to medium loaves, bake 1 hour at 325° or convection 300°.
Line 7 medium size loaf pans with heavy brown paper or parchment, grease and flour.  Set aside. Alternate method:  use spray oil and flour on non-stick pans.
In large measuring cup, combine applesauce, pineapple juice, almond extract, yogurt and any rum that can be drained off fruit. Set aside.
In large bowl combine all dry ingredients. Set aside.
In larger mixing bowl beat vegan butter until soft and add sugars, continue beating for 1 minute.  Add egg substitute (dry powder and water mixed according to package directions) and continue beating for 30 seconds. Add small amounts of wet and dry ingredients alternating until all flour mixture and applesauce mixture has been combined with butter/sugar mixture.
Fold all fruit and nuts into batter.  Spoon gently into prepared loaf pans. Bake at 325° for 1 hours. Loaves should be golden brown and have pulled away from sides of pans.
Keep cooled cakes wrapped in cheesecloth or cotton flour sack towel soaked in your favorite rum or brandy for a few weeks before Christmas.

Once you have a good base recipe for the cake part, you can use whatever dried fruit and nuts you prefer. Just don't use candied fruit—I think that is what gives fruitcake such a bad reputation.

7 medium size fruitcakes cooling on wire rack
At the last minute before baking we decided to top them off with maraschino cherries

Soak towel in rum and store in airtight container or gallon ziplock bag until Christmas/New Years.

Test piece, guess who sacrificed himself as general taster?

Saturday, November 19, 2016

Vegan Cornbread, Wild Rice and (not) Sausage Stuffing Recipe, or Plant-based with no added fat

On Thanksgiving, I can forego everything but the stuffing.  We began eating a plant based diet just a few weeks before Thanksgiving the year we started this and what a holiday to not be able to sit down and eat the traditional meal.  So it was essential for me to find a way to have a stuffing that tasted as close as possible to my recipe of cornbread stuffing with wild rice and sausage, the recipe for stuffing that became our standard after working on it for years.
The new plant based version is very similar, a combination of the stuffing I grew up with, cornbread stuffing, and the stuffing my husband likes--wild rice and sausage.  This version leaves out the diced boiled eggs, diced gizzard, heart and turkey broth and meat from the neck that I used to boil and include.
You know what?  I actually like this version better.
Cornbread Stuffing


Recipe:
1 batch cornbread from a plant-based, no added fat recipe prepared and cooled (can be made a day ahead, I always do it the night before--it's a tradition)
2 cups long grain and wild rice mix such as Rice a Roni Nature's Way prepared without oil but do use the seasoning packet
2 cups vegan sausage substitute like textured soy, as low fat as possible (or see recipe below)
4 stalks celery, diced
1 cup soy curls, rehydrated with 3/4 cup hot not-chicken bouillon and diced into 1/2" pieces
1/3 cup walnuts (toasted) and chopped coarsely
2 cloves garlic finely diced
1 can sliced water chestnuts drained and chopped very coarsely
2 tsp. dried rubbed sage or poultry seasoning
1/2 cup fresh parsley
2 cups 
broth (mushroom, vegetable or not-chicken bouillon stock)

Cut cornbread into 1/2" cubes and set aside.
Sauté celery and garlic in nonstick skillet,
add broth and cook until garlic is tender.
Toss all ingredients in large bowl.  You may need to add more broth to make sure stuffing is moist but not saturated, then transfer to baking dish, 9x13 or similar.  Cover with foil or casserole lid and bake at 325 degrees farenheit for 60 minutes.

Sausage recipe:
1 cup TVP (textured vegetable protein, unflavored)
 
1 cup vegetable broth, hot
1/4 tsp dry powdered ginger
1/8 tsp anise, crushed fine

1/2 tsp salt
1 tsp sage
1/4 tsp cayenne pepper
1 tsp black pepper
1/4 tsp rosemary, crushed
Stir all seasonings and broth into TVP and let sit for 10 minutes.
(Stir in 1/2 cup vital wheat gluten if pressing into patties such as for breakfast.)

Stuffing is even better the second day!  Serving suggestion: sprinkle dried cranberries over the top of  each serving.
This is ideal stuffed into large mushroom caps and baked until mushrooms are tender in a covered casserole with a little vegetable broth.

Monday, November 14, 2016

Waffles made with VeganEgg

Waffles!

Ingredients:

1 cup bisquik Heart Smart pancake mix
1 cup rice milk plus 2 tbsp.
2 tsp vanilla extract
1 tbsp VeganEgg powder
2 tbsp flaxseed meal
2 tbsp wheat bran
2 tbsp old fashioned oats

Combine wet incredients plus VeganEgg powder in magic bullet to combine.  Fold into dry ingredients.  Don't overmix.  Pour onto hot waffle iron. Bake until crispy and golden.  Yum.