1t shoyu (can substitute soy sauce, tamari or Braggs)
Place the ripped kale in a large bowl. Place the dates through shoyu in a blender and process until smooth; pour over the kale.
Massage the sauce into the kale until evenly distributed.
Dehydrate method: Place on dehydrator trays and dehydrate at 118F for 10 to 12 hours (however I doubt that once you start check in them every few hours that there will be any left by the time the days over). Oven method: Preheat oven to 350F. Place the sauced kale on a baking sheet and make for 12-15 minutes until the kale chips are crispy but not burned.
Nutrition Tuesday is turning into Food Tuesday this week because I’m really excited to share my recipe from tonight’s dinner. I am tired out tonight and am having a hard time focusing writing a more informative post but don’t worry things will be back on track for next week. Okay so lets talk food; first lets rewind to last nights dinner. Last night the Hubz took over dinner and made VeganYumYum’s Easy Weekend Pancakes as part of the Cookbook Club.
With our pancakes we had a side of fruit (I was too full to eat my dates) and we topped our pancakes with a little almond butter, chocolate chips (for fun) and a homemade blue-raspberry sauce. Overall we thought the pancakes were good but they weren’t our favorite; we probably won’t make them again.
Dinner tonight was all about making a nice restaurant dinner at home. The Hubz and I have been trying to have more date nights in and I am loving it because that means more time in the kitchen; as the Hubz says “I have my groove back.” So tonight I decided to make a delicious Italian inspired meal of pesto manicotti, red wine and raspberry vanilla soygurt parfait.
Presto Pesto Manicotti
Yields 4-5 Servings
Preheat Oven 350F
Cashew-Basil Pesto
3 garlic cloves
1t salt
1/3 cup raw cashews
2T nooch
1 bunch of basil
1/3 C olive oil
1/4 C water
In the bowl of a food processor place the garlic and salt; pulse 5-6 times.
Add the cashews and nooch and pulse 5 times.
Add the basil and process on low; steam the olive oil and then the water in through the feed tube.
Remove from the food processor and set aside- don’t clean the food processor out though use it for your tofu ricotta!
Tofu Ricotta (make in the processor that has the pesto remains, you don’t want to miss out on any yummy goodness)
1 block extra firm tofu
2T nooch
1/3C almond milk
2 garlic cloves
1t salt
1/2t black pepper
1/3 cup shredded vegan cheese (optional)
To the food processor add everything to the bowl and process on low until the tofu mixture is smooth.
10 manicotti shells (cook by directions)
1/2 cup shredded vegan cheese (optional)
Assembly
In a 9×12 baking dish evenly spread a 1/4 cup of pesto on the bottom of the dish. Fill 10 cooked manicotti shells and place in the baking dish in one layer. Top with remaining pesto- spreading it evenly over the manicotti. Sprinkle with shredded vegan cheese, if using. Cover the baking dish with tin foil and bake for 25 minutes. Remove the foil and bake for 10 more minutes. ENJOY!
Now I’m off to watch NCIS with the Hubz! Goodnight!
This past weekend the Hubz and I headed to the boonies to visit my parents for the night. When we arrived we were greeted by howling winds and snow showers and I thought what better way to warm up than a warm cup of soup.
Yields 4-6 servings
Ingredients:
1 T olive oil
1 medium yellow onion, diced
2 large carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
1/2 medium head of cauliflower, roughly chopped
1 bunch of broccoli, roughly chopped
1 quart of vegetable stock or broth
1 cup quick oats (must me quick)
salt and pepper to taste
Directions:
In a large stock pot over medium-high heat heat the olive oil; stir in the onion, carrots and celery and cook for 3-4 minutes until they being to soften.
Stir in the garlic, cauliflower and broccoli and cook for an additional 3-4 minutes.
Stir in the vegetable broth and the quick oats; bring to a boil. Reduce to a simmer and cook for 7-10 minutes until the vegetables are fork tender.
Place in a blender (you will have to do this in batches) and blend until slightly smooth; keep it somewhat a rough consistency for a more rustic feeling.
Return the pot to the stove and gentle re-heat. Season with salt and pepper to taste.
The Hubz and I enjoyed a dinner of grilled almond butter and bee-free honee with a side of veggies and hummus so this morning we woke up with nothing for lunches. I did a little pantry shopping and found refried black beans which I thought would make the perfect burger. In the fridge I found red cabbage and carrots for slaw and that is how Black Bean Burgers & Chipotle-Lime Slaw came to be lunch (and breakfast).
Black Bean Burgers
Yields 4-6 servings
1 (15oz) can of refried black beans (I like Bearitos)
1t olive oil
1 small yellow onion, minced
3 garlic cloves, minced
1 cup rolled oats
1T shoyu, tamari or soy sauce
1t paprika
2t cumin
2t chili powder
1/2t salt
1/4t pepper
dash of hot sauce
Preheat the oven to 425F. Line a baking sheet with a silpat or parchment paper.
Place the refried beans in a medium bowl. In a small sauce pan heat the oil over medium-high. Add the onion and saute for 3 minutes. Add the garlic and saute 1 more minute. Add to the beans along with the remaining ingredients.
Mash all the ingredients together until evenly combined.
Form the mixture into 6-8 patties and place on the lined baking sheet. Bake for 20 minutes, flipping half way through.
Chipotle-Lime Slaw
Yields 4 servings
3 cups red cabbage, shredded
1/2 cup carrots, sliced
Slaw Dressing:
3T reduced fat vegenaise
1T lime juice
1t red wine vinegar
1/2t chipotle chili powder
1/4t garlic powder
1/4t salt
1/4t pepper
Whisk the slaw dressing together. Taste for salt and pepper.
Place the cabbage and carrots in a bowl and toss with the slaw dressing.
Gosh I’m pooped! This weekend has been crazy busy for the us between the massive load of laundry we had to do, blog updates/upgrades and visiting my parents where I had an awful nights sleep. I am about ready to pass out on the couch right now but instead I’m going to finish this post and get my workout in because I know I will regret not doing it even though i’d rather go sleep. Enjoy our weekend in photos (yes it’s all food- what can I say it was that kind of weekend).
Delicious tea at Patra
Hummus, pita chips and veggies (that tasted like onions) at Patra
Late lunch with the Hubz at The Farm House Tap & Grill
Oh and of course and afternoon brew
or two! (we both had 2 halves - so one full beer)
Sunday Breakfast Broiled Grape Fruit aka "Royal Grapefruit" (the Hubz thought I said royal when I really said BROILED so now it's Royal Grapefruit)
Yields 4 servings- mix 2T agave, 1t vanilla, 1/2t cinnamon & 1/4t ginger powder together and brush on 2 halved grapefruits- broil on high for 5-10 minutes
Breakfast Frittata with Tomato-Mushroom Gravy
Blog Updates:
Thanks to the Hubz my blog has received a facelift! In addition to a new look I also updated my ‘About Me‘ page so check it out! Stay tuned for more upgrades in the future!
I picked up my favorite whole wheat pizza dough yesterday when I was grocery shopping and debated for awhile what I would make with it. I wasn’t in the mood for your standard pizza and I contemplated calzones and then I decided why not a stromboli?
Then I began to reminisce over the Roli-Boli that used to be at the mall a billion years ago when I was a child and I used to love to steal samples. Does anyone else know what I am talking about? Well here is my Roli Boli Redux and veganized.
Ingredients:
1 whole wheat pizza dough (1 large pizza)
1 cup salsa
1/2 T olive oil
1 medium sweet potato, small dice
1 medium onion, small dice
2 garlic cloves, minced
1 cup frozen corn
1 tsp chipotle chili powder
1 tsp ancho chili powder
1 tsp salt
1/4 tsp black pepper
2 T nutritional yeast
2 T tahini
2-4 T water
Directions:
Preheat your oven to 450F.
Roll out your pizza dough to form a large circle about the size of a large pizza. Top with the salsa and spread out leaving about a 1 inch border.
In a large saute pan heat the olive oil over medium-high heat and add in the onions, sweet potato and garlic; saute for 4-5 minutes. Stir in the corn, chili powders, salt and pepper and cook for an additional 10-15 minutes until the sweet potatoes soften. Stir in the nutritional yeast and tahini and enough water to incorporate all of the ingredients together.
Once everything is cooked and combined pour the sweet potato mixture onto the pizza dough. Roll up the pizza dough tucking in the edges at the end and flipping the mixture so that the seam is on the bottom (this can be tricky so take your time and be gentle). Cut 3 small slits in the top of the stromboli and if you’d like you can brush the top with a bit of olive oil to help it brown. Place in the preheated oven and bake for 25-30 minutes until browned; remove from the oven and let rest 5-10 minutes before cutting. Enjoy!
1/2 Block of extra firm tofu, cut into 2 thin slices
3T all purpose flour
1 T sesame oil
1t Canola oil
3 garlic cloves, minced or microplaned
Dust the tofu with the flour and set aside. In a large saute pan place the oils and garlic and heat over medium-high until the garlic is fragrant. Place the tofu in the pan and pan fry on each side for 4-5 minutes.
Whisk all of the ingredients together and set aside.
Sauteed Cabbage and Shiitakes
1/2 T canola oil
2 cups green cabbage, thinly sliced
8 shiitake mushroom caps, thinly sliced
1 small yellow onion, thinly sliced
Salt and Pepper, to taste
Heat the oil in a medium saute pan over high heat. Add the cabbage, mushroom and onion and saute for 2-3 minutes until soften. Reduce the heat to medium and season with salt and pepper. Cook for 4-5 more minutes until veggies are soft.
Place the tofu on the plate and pour 1/2 of the Chili Yuzu Sauce over; garnish with your choice of toppings. Serve with brown rice and sauteed cabbage & shiitakes.
