a few of my favorite things

this page is a work in progress.  i've had quite a few people ask for tips about making the transition  to a plant based diet, so i thought i'd share a few products that have helped me out with the process. i plan to update often as things come to mind and i experiment with new products and ingredients, so check back every once in a while. 

stock bases

edward and sons natural bullion cubes  (GF)

superior touch vegetarian bases (GF)

seasonings

bragg's liquid aminos (GF)

liquid smoke (GF)

nutritional yeast (GF)

protien/ meat substitutes

marinated, baked tofu 

(these are not GF, but it's very easy to marinate and bake your own with amazing results)

sprouted tofu (GF)

seitan 

tvp (texturized vegetable protein)  (GF)

gardein products (most not GF)

beans, beans, beloved beans.....(can also be the meat in many dishes)

I LOVE ALL BEANS!!! dried, canned...cooked and dehydrated even.

 roots sprouted bean trio (GF)

dairy/cream substitutes

mimic creme (GF)

so delicious products (GF)

amande yogurt (GF)

nuts/seeds/meals

raw cashews (GF)

(great for making cheeses and adding a creamy substance to dished that require it)

hemp seed/meal (GF)

(great source of protein...add to smoothies and cereals)

chia seeds (GF)

(great source of omega 3 fatty acids and fiber)

tofu veggie tacos with peanut sauce

ok...so these aren't really tacos...

 

 

ingredients:

 

whole grain flat bread

 

thai or teryaki baked tofu, cubed

 

 chopped kale

 

shredded red cabbage

 

shredded carrots

 

diced cucumbers

 

fresh cilantro

 

sesame seeds

 

peanut viniagarette

 

how to:

 

mix all ingredients except flat bread, go light on the dressing at first.

 

lightly toast the flatbread in a med-hot skillet

 

this is where it gets kinda taco-ish....just put some of the vegetable mixture into the warmed flatbread and top with more peanut dressing if desired.  eat like a soft taco. :)

 



grilled veggie sandwich with cilantro pesto and peanut sauce

long title, i know...but i just couldn't leave out any of the important parts.....

tried to duplicate a sandwich i had at Cafe Solstice (with a few alterations, of course) that kinda sorta rocked my world.....

ingredients:

2 slices of bread of choice

oil free cilantro pesto

mixed salad greens

shredded red cabbage

thinly sliced cucumbers

thinly sliced mushrooms

shredded carrots

prepared peanut sauce or dressing (i used Trader Joe's Spicy Peanut Vinaigrette)

how to:

spread a generous layer of cilantro pesto on one slice of bread

top with vegetables 

drizzle generously with peanut sauce (do not go light on this, but make sure you put it on the vegetables and not the bread or your bread will get too soggy and stick during grilling.)

top with remaining slice of bread and grill in a med-hot skillet, pressing down with a spatula as you grille each side (no need for butter or oil, believe it or not)

oil free cilantro pesto

adapted from THIS recipe from Oh She Glows

use as a spread on sandwiches, wraps, burritos or pizza.  yum!

ingredients:

1 cup packed cilantro

1 clove of garlic

1 15 oz. can of navy/cannellini beans

1 tablespoon water

2 tablespoons nutritional yeast

2-3 tablespoons fresh lemon juice

1/2 tsp salt

how to:

whiz it up in your blender and spread it wherever you like....well...not wherever.

veggie soup

1 package of Boca Crumbles

1 can diced tomatoes and juice

2-3 carrots, sliced

2-3 potatoes, peeled and chopped in 1 inch chunks

1 med onion, chopped

3 stalks celery and leaves, chopped

1/4-1/2 head cabbage, chopped

frozen or canned vegetables of choice (i prefer frozen)

suggestions:  corn, green beans, peas, okra, lima beans, greens....get creative

vegetable broth to cover (or water and Not Beef seasoning)

salt and pepper to taste

how to:

sooooo easy... throw it all in a pot and simmer until raw veggies are tender. 

build your own veggie wrap

pretty, huh? and one of my better ideas, if i do say so myself.

   pretty much whatever you wanna throw out there.

in case you can't see, here's what we used....

whole spelt and spinach tortillas

red and green leaf lettuce

cucumbers

carrots

baked, marinated tofu

red cabbage

asparagus

micro greens

tomatoes

avocado

red onions

and the following condiment options:

balsamic dressing

goddess dressing

honey mustard dressing

hummus

guacamole

olive tepanade

tabbouli

dill pickles

bean burritos with cashew ricotta

ingredients:

12 flour tortillas (i used Rudi's Spelt)

1 1/2 cup leftover black beans (or one can, drained)

1 1/2 cup leftover pinto beans (or one can, drained)

1 cup corn (fresh, frozen or canned)

1 cup frozen spinach, thawed and drained

1 cup cooked brown rice

1 recipe of mexican cashew ricotta

1/2 cup salsa

vegan cheddar (optional)

desired toppings (i served ours with sauteed mushrooms, onions and red peppers and guacamole)

how to:

in a large mixing bowl, mix beans, corn, spinach and rice.

on each flour tortilla, spread a layer of ricotta cheese beside a scoop (approximately 1/2 cup) of bean mixture.

wrap burrito style and place in a baking dish

i had about 1/3 cup of ricotta leftover and mixed it with 1/2 cup of salsa to make a sauce for some of the burritos.

spread sauce over burritos, cover with foil and bake at 350 for about 30 minutes.  uncover and top with shredded vegan cheese, if desired, and cook a little longer until bubbly and heated through.