Glo's Kitchen

Cauliflower Rice Taco Skillet

2024-11-04T15:43:00.011-05:00

You can use rice instead of cauliflower rice but the later makes this so fast to come together. I cooked the cauliflower rice according to the package directions and then added it at the appropriate time. This was ready in under 30 minutes. I cooked it in my Dutch oven but a large skillet would work better. Here's your next Taco Tuesday menu.

1 small sweet onion, diced
1 tablespoon garlic, minced
1 bell pepper, diced
1 jalapeno, diced (optional)
12 ounces vegan ground beef (I used Impossible, thawed)
1 packet reduced sodium taco seasoning
12 ounces cauliflower rice, cooked according to package directions
1 15-ounce can pinto beans, drained and rinsed
1 15-ounce can fire-roasted diced tomatoes
1 lime juiced
Garnish: avocado, cilantro, pickled jalapenos, tortilla chips

Heat 2 tablespoons water over medium heat. Add the onion, garlic, bell pepper, jalapeno, beef and taco seasoning. Stir to break up the beef.

Cook for about 5 minutes, stirring frequently

Pour in the cooked cauliflower rice, beans and tomatoes and mix well.

Cook for about 10 minutes, stirring every few minutes. Add lime juice and serve.

Served with desired garnishes and some hot sauce.

If you are not a fan of heat you can leave the jalapeno out of the dish.

Enjoy!

Chocolate Mousse Mini Pies

2024-10-28T14:56:00.001-04:00

This chocolate mousse is delicious, rich, creamy and makes a wonderful mini pie. It could also be served as pudding. These simple ingredients go into your food processor and become smooth and creamy. Then either fill mini graham cracker crusts or add to a pretty serving bowl for a lovely dessert.

1 12-ounce box Mori-Nu Silken Tofu Extra Firm
1/3 cup maple syrup
1 teaspoon pure vanilla extract
2 tablespoons unsweetened cocoa powder
1 package mini graham cracker pie crust
Shaved dark chocolate for garnish, optional

All all the ingredients except for pie crusts and garnish to a food processor or blender. Blend, stopping occasionally to scrape down the bowl.

Continue to blend until the mixture is totally mixed and is creamy.

Pour into mini pie crusts.

Top with shaved dark chocolate or vegan whipped cream or berries. Chill for at least 2 hours before enjoying to allow it to thicken.

Enjoy!!!!!

Buffalo Tempeh Salad

2024-10-20T16:27:00.007-04:00

I've been trying to eat more salad over the last few weeks. They have had great sales on bagged salad and I'm taking advantage of that! I have 3 packages of tempeh in the freezer so I decided to find a salad online that I could use these ingredients. This was really good, the tempeh is super flavorful and I hope you'll give it try while the weather is still warm. I would double the Ranch dressing since this is supposed to serve 4 but we used all the dressing on 2 salads.

Vegan Ranch:

1/4 cup vegan mayo
1/4 cup non-dairy, unsweet yogurt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried parsley
1/2 teaspoon dried minced onion
1/4 teaspoon dried dill
1/4 teaspoon black pepper
1 tablespoon apple cider vinegar

Mix all the ranch ingredients in a bowl. Stir well to combine. Taste and adjust seasonings as needed. Refrigerate until ready to use.

The Salad:

1 small head romaine, chopped
6 ounces cherry tomatoes, quartered
1 cup shredded coleslaw mix (I used one that was red and white cabbage)
1 large carrot, shredded
3 green onions, sliced
1/4 of a large red onion, sliced
2 tablespoons cilantro, roughly chopped
1 avocado, cubed

Buffalo Tempeh:

8 ounces tempeh cubed into 24-28 bite sized pieces
2 tablespoons aquafaba
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon black pepper
1/3 cup buffalo sauce

Bring a small pan of water to a boil. Add the cubed tempeh and boil for 5 minutes. Drain and set aside.

Add the aquafaba, garlic powder, smoked paprika and black pepper to a bowl. Whisk to combine.

Be sure your tempeh is mostly dry.

Add the tempeh to the mixture you made and toss to coat.

Add the tempeh to a skillet and brown a few minutes on all sides. Add the buffalo sauce and toss until it starts to caramelize on the tempeh. Remove from the heat.

To a large bowl add the romaine, coleslaw mix, carrots and red onion.

Add about 3/4 of the ranch.

Toss to combine the salad and dressing.

Build your salad. I used the salad mix and topped with the tempeh and the remaining veggies. Serve with the extra ranch on the side.

Enjoy!!!

One-Pot Cheesy Taco Pasta

2024-10-13T16:27:00.005-04:00

I saw this non-vegan dish and it sounded so good and seemed fairly simple. So, I made it vegan by using Impossible meat, that was thawed, veggie broth instead of chicken broth, vegan cheese and left out the oil. It was delicious!!! It's not WFPBNO, but you could use crumbled soy curls or crumbled tofu and make your own cheese sauce and it would be WFPBNO. It is definitely a make again and next time I'll try making it whole food. It think either the soy curls or the super firm tofu crumbled would work fine. Try this for Taco Tuesday this week.

1 cup chopped sweet onion
1 12-ounce package Impossible Beef Lite, thawed
1 tablespoon taco seasoning
1 heaping teaspoon garlic, minced
1 15-ounce can, black beans, drained and rinsed
3 cups of your favorite salsa
8 ounces dry elbow macaroni
2 1/2 cup veggie broth
1 cup frozen corn kernels (not in pic, sorry)
2 cups Colby Jack shreds
Garnish: diced avocado, sour cream, pickled jalapeno slices

Heat a couple of tablespoons water in a Dutch oven. Add onion and cook until it is translucent. Stirring occasionally.

Add the Impossible beef, taco seasoning and garlic. Cook, breaking up the beef into smaller pieces using a wooden spoon. Cook until no pink remains.

Add the beans, salsa and macaroni. Stir well to combine. Add the broth and cover, bringing the pot to a boil. Uncover, cook, stirring occasionally, the pasta will try to stick to the bottom of the pan. Be sure to scrape the bottom often. Cook until pasta is done, about 12-15 minutes. Again, be sure to stir.

Add the corn and 1-1/2 cups cheese. Stir well.

Sprinkle the remaining cheese on the top and add the lid. Turn the heat off. Leave for 2-3 minutes until cheese is melty.

Add your garnishes, you could also use chopped cilantro, more salsa, hot sauce, crushed tortilla chips.

Enjoy!!!

Sourdough Discard Pancakes (WFPBNO)

2024-10-06T15:22:00.000-04:00

I haven't had pancakes in some time and wanted something different for breakfast this morning. I grabbed my sourdough from the frig and used a recipe from online. I altered it so there was no oil and no "egg" and these turned out delicious!!! Since this uses sourdough discard it's perfect if you have some unfed sourdough hanging out in the frig.

100 g Sourdough starter discard
200 g all-purpose flour
200 g soy milk (may need a little more if batter is too thick)
30 g sugar
1 Bob's Red Mill Egg replacer (or whatever egg replacer you like, 1 egg worth)
8 g baking powder
3 g salt
5 g vanilla extract
blueberries, optional
vegan mini chocolate chips, optional

In a medium sized bowl add the discard, milk, egg replacement, sugar and vanilla. Whisk until combined.

Add the flour, baking powder and salt to the liquid ingredients and whisk until a smooth batter forms.

Heat a non-stick griddle to 350F. I dribble a little water on my griddle and when the water dances, it's ready to cook. Add the batter, I like bigger pancakes. Top each pancake with some blueberries and vegan chocolate chips. Once the bubbles are formed flip them over.

Serve with extra blueberries and pure maple syrup.

These are so good. If you have any extra's (we didn't) just wrap them well and store in the frig.

Enjoy!!

Bolognese Sauce (WFPBNO)

2024-09-24T16:29:00.010-04:00

I have a ground beef crumble that uses this same concept of cauliflower, walnuts and mushrooms. Pulse in a food processor, add taco seasoning for tacos or use in a casserole, etc. Using this same idea and a marinara sauce recipe I made this for dinner last night. It turned out really good and you can't taste the mushrooms as there are only a few and there is so many other flavors going on. I served this over brown rice spaghetti. It is better to let the sauce simmer for a while and thicken up so you will want to start your sauce early in the day. I started everything early and let the crumbles sit while the sauce simmered.

For the crumbles:

1 medium head cauliflower, cut into florets
3/4 cup walnuts
4 ounces mushrooms, large chopped (I used baby bellas)
6 tablespoons nutritional yeast
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon balsamic vinegar
3 tablespoons low-sodium soy sauce

Preheat oven to 375F. Pulse all the above ingredients in your food processor, don't over do it you want something resembling ground beef. Line baking sheet with parchment paper and spread the mixture into an even layer. Bake for 15 minutes, then gently toss, add back to oven for another 15 minutes.

Marinara Sauce:

1 yellow onion, chopped
1 stalk celery, chopped
1 heaping tablespoon minced garlic (I buy pre minced)
1/4 cup tomato paste
1 cup red wine (or veggie broth) I used Pinot Noir
1 28-ounce can crushed tomatoes
1 14-ounce can diced tomatoes
1 tablespoon maple syrup
1 tablespoon Italian seasoning
several grinds of black pepper
1 16-ounce package spaghetti noodles, or your favorite pasta.

Set a large Dutch oven over medium heat and saute the celery, onions and garlic for 3-4 minutes in a few tablespoons of water.

Add the tomato paste and a little more water and stir well.

Add the red wine and stir, allow to cook about 5 minutes.

Add the remainder of the sauce ingredients. Stir well and let cook about 5-6 minutes.

Reduce heat and let the marinara sauce simmer at least 20 minutes. But longer results in a thicker sauce.

While that simmer check on the cooling crumbles. Start your water for your pasta.

Once the sauce is the thickness you like add the crumbles.

Stir well and leave on low while you cook the pasta according to the package directions.

Serve it up with a salad, or some bread.

Enjoy!!!

Blackened Tofu Tacos (WFPBNO)

2024-09-15T11:14:00.001-04:00

I made these for Taco Tuesday and boy were they good. I had a bag of coleslaw mix in the frig that needed to be used. So, I opted to use that instead of lettuce. I made the sauce using plant based yogurt and Dr. McDougall's mayo recipe. I know the pic is a pic of a plant based Hellman's jar. But, it was washed out and that is what I stored my McDougall mayo in. His recipe is online and it's free. The leftovers heat up well in an air-fryer or toaster oven and the tofu would make a good addition to a salad.

For the sauce:

1/4 cup vegan mayo, I used Dr. McDougall's recipe
1/4 cup vegan yogurt, unsweetened
2 teaspoons blackened seasoning
lime juice to taste, I used 1/2 a lime

For the tofu:

1 14-ounce package of extra firm tofu, drained and pressed
3 tablespoons blackened seasoning

For the tacos:

flour tortillas
avocado
cabbage or coleslaw mix
lime wedges for serving, optional

Press your toful between a folded kitchen towel. I use the lid to my Dutch oven to press my tofu.

Add all the sauce ingredients to a small bowl and mix to combine.

Taste and adjust seasoning to your liking.

Press the tofu for about 30 minutes.

Then lice into 16 sticks.

Add the seasoning mix to a bowl or plate.

Dredge the tofu, coating all the sides.

Add to a plate.

Preheat your toaster oven or air-fryer. I used my toaster oven set at 350F. Add the tofu to a baking dish covered with parchment paper.

Baked until the tofu was brown and firm. About 15-20 minutes.

Heat the tortillas. To make a taco: add avocado, cabbage/slaw and tofu to each tortilla. Drizzle on some sauce and serve with hot sauce or lime wedges. I also heat some fat free refried beans as a side.

Another Taco Tuesday in the books!!

Enjoy!!!

Thai Beef Tacos

2024-09-02T12:20:00.003-04:00

I decided to take my tacos for a different flavor profile last Taco Tuesday. I saw a few recipes online and decided to put my vegan spin on them. If you wish to make the WFPBNO use rehydrated soy curls that have been chopped up. I used green cabbage because that is what I had on hand; feel free to use red cabbage, nappa or whatever you have on hand. You are looking for a crunch factor. This made about 8 tacos but the servings will depend on the size of your tortillas.

1 tablespoon minced garlic (I use the kind already minced)
1/2 red onion, diced
1 inch knob ginger, minced
1 red bell pepper, thinly sliced
1 package (12 ounces) vegan beef crumbles
1/4 cup sweet chili sauce
2 tablespoons low-sodium soy sauce
1/2 teaspoon black pepper
1 tablespoon Thai basil, or sub regular basil
1/2 lime juiced
taco-size flour tortillas
1/4 cup cabbage, shredded
avocados, sliced
spicy mayo, optional

Heat a large non-stick skillet over medium heat. Add the garlic, onion, ginger and bell pepper. Cook for about 3 minutes until the veggies begin to get tender.

Add a splash of water if they try to stick.

Add the vegan crumbles, sweet chili sauce, soy sauce and black pepper. Saute for 5-10 minutes; until the crumbles begin to brown.

Add the basil and lime juice and give it all a good stir.

I heated my tortillas briefly in the microwave. But, you can also wrap them and heat in the oven. To assemble your taco: add cabbage to the tortilla, top with crumbles, avocado, cilantro and spicy mayo. Serve with lime wedges on the side if you like. I had fresh corn on the cob for our side dish.

Enjoy!!!!

Spicy Stir-Fried Noodles (WFPBNO)

2024-08-24T16:53:00.006-04:00

I had a little of this and a little of that in the frig. I wasn't sure how to use it up. I decided to do a stir-fry with noodles, which I seem to have an abundance of these days. So, feel free to use what you have in the frig and whip up this dish. It's not that spicy to me but for those of you that are sensitive you may want to start with less sambal oelek (chile paste with garlic). You can always add more to your plate and give it a good stir. This made about 6 servings; if you use less veg or more you may get a different amount of servings.

1 recipe Ginger Garlic Tofu
1 pound long pasta, I used a thin fettuccini
1 heaping tablespoon minced cheater garlic
1 head baby bok choy
3-4 handfuls baby spinach
1 1/2 cups broccoli florets
3 tablespoons sambal oelek (chili paste with garlic)
2 tablespoons fresh lime juice
2 tablespoons hoisin sauce
2 tablespoons low-sodium soy sauce

Be sure your tofu is cooking before you start this dish. Start your water to cook your pasta. Make the sauce: add the chile paste, lime juice, hoisin and soy sauce to a bowl. Taste, if you want it sweet add a drop of honey or maple syrup. Set aside.

While the pasta cooks add your steam basket the last few minutes and steam the broccoli florets. Once pasta is done remove from water with the broccoli and set the water aside. You may need 1/2 cups or so to thin out your sauce.

To a large pan or Dutch oven add a few tablespoons of water and saute the garlic for 30 seconds, stirring frequently.

Add the cooked pasta to the pan and stir well.

Add the spinach and broccoli to the pasta. Toss well. Turn off the heat, but leave the pan on the burner.

Add the sauce and toss to combine everything. If it's too dry add a little of your pasta water.

Plate the pasta and add some tofu to your dish. Feel free to garnish with sesame seeds, sliced scallions or some red pepper flakes. I add a squirt of Sriracha to mine.

Eggroll in a Bowl (WFPBNO)

2024-08-18T16:26:00.002-04:00

I had an extra bag of coleslaw mix in the frig. I didn't want it to go bad so I looked for a few recipes online and got the idea for this dish. I really enjoyed it with the slight spice from the chili garlic sauce and the hint of sweet from the maple syrup. You could add some tofu to this to boost the protein and make it go a little farther. Next time I make it I will do that extra step. This was pretty quick, be sure you have all of your ingredients out and prepped before you begin cooking. I think this took about 15 minutes, maybe 20 to make.

The first step is to get your small pot of water on to boil to cook your ramen noodles. I forgot to take a picture of that. But use your favorite block of ramen and cook according to the package directions. I used Lotus Foods organic brown rice and millet. Cook, drain, rinse and set them aside.

Let's get going...

1 ramen cake
1 large sweet onion, diced
2 cloves garlic, minced
1/2 teaspoon ground ginger
2 tablespoons rice vinegar, divided
1 bag (16 ounce) coleslaw mix (just cabbage and carrots)
1/4 cup low-sodium soy sauce
2 tablespoons pure maple syrup
1 tablespoon chili garlic sauce
Garnish: sliced scallions, chopped peanuts, sriracha

Be sure you have your ramen going. Add a large nonstick skillet over medium-high heat. Once hot add onion, garlic, 1 tablespoon rice vinegar and ground ginger. Stir with a wooden spoon and cook until onion is translucent. Add a tablespoon of water if needed to keep it from sticking.

Add the coleslaw, soy sauce, maple syrup, chili garlic sauce and the remaining tablespoon rice vinegar. Toss all the ingredients together. Cook for about 5 minutes.

Add the ramen noodles and stir well to combine.

Remove from heat and add green onions and chopped peanuts.

Plate it up, or bowl it up.

Add a squirt of sriracha and devour.

Enjoy!!!

Instant Pot Taco Pasta (WFPBNO)

2024-08-11T19:12:00.008-04:00

I saw this recipe online and it sounded delicious. So, I decided to make it WFPBNO. Use Brand New Vegan or whoever has your favorite WFPBNO cheese sauce. I didn't have the time to make it and cheated and used Daiya shreds. They are no WFPBNO. I used black beans for my protein and used Dr. McDougall's enchilada sauce. They are all online for free. I'm trying to find more instant pot recipes during these hot days of August. This was super simple; you probably have everything in your pantry or freezer to make it. Dinner in less than 30 minutes!!! Flavors were spot on!

1 cup diced sweet onion
1 tablespoon cheater garlic (the stuff in a jar in the produce isle)
1 1/2 cups water
2 cups enchilada sauce
1 (10 ounce) can Rotel
1 teaspoon chili powder
1 teaspoon cumin
3 cups medium pasta shells
1/2 cup frozen corn, thawed
1/2 cup canned black beans
a couple of handfuls of cheese shreds or a WFPBNO cheese sauce
Garnishes: avocado, salsa, jalapenos, lime juice, cilantro

Set the Instant Pot to sauce and add a couple of tablespoons of water. Once the water is bubbling add the diced onions. Saute until tender.

Add the garlic and cook another 30 seconds or so. Turn off.

Add the water, pasta, enchilada sauce, rotel, chili powder and cumin. I also added a few dashes of hot sauce. Stir well.

Lock the lid and be sure the valve is set to sealed. Set Instant Pot to 3 minutes. Once it beeps, release the pressure by turning the valve to release to let the steam out. Stir well.

Add the corn and black beans and mix well.

Add the cheese or cheese sauce.

Return the lid to the pot and let it sit for 2-3 minutes. You want the corn and black beans to warm up and the cheese to melt or get warm.

Plate up with your garnishes and enjoy!!!!

Curry Noodles with Veggies (WFPBNO)

2024-08-03T14:21:00.006-04:00

This homemade curry sauce is delicious! You can speed things up by using a frozen package of stir-fry vegetables. Or, do what I did and use up some of that fresh produce you have in the kitchen. Be sure to make your Thai Red Curry Sauce before you start cooking. Also, if you are using fresh vegetables be sure to get them all prepped and ready to drop into your pan.

Thai Red Curry Sauce:

1 cup jarred roasted red bell peppers
1/4 of a medium sweet onion, cut into large pieces
1/4 cup lime juice
2 tablespoons garlic, minced (I use cheater garlic - bought it minced)
1 tablespoon grated fresh ginger
5 dried chiles de arbol, seeds removed (if you aren't into heat just use 1)
3 tablespoons coconut sugar
1 teaspoon ground cumin
1 teaspoon ground coriander
1 drop lemongrass essential oil or 1/2 teaspoon ground lemongrass
1/2 teaspoon ground ginger
1/2 teaspoon lime zest
1/2 teaspoon sea salt
2 tablespoons creamy peanut butter

Add all of the ingredients except peanut butter, to a small blender. Add 1 cup water.

Process until blended well.

Transfer to a small saucepan. Bring to a boil; reduce heat. Cover and simmer 10 minutes.

Stir in peanut butter and cook another minute. Remove from heat and set aside.

For noodles and veggies:

1 8-ounce package noodles, I used stir-fry noodles
1 pound of veggies I used

sliced mushrooms
sliced red bell pepper
slivered sweet onion
snow peas
bamboo shoots

1 8-ounce package seasoned tofu, cubed
1 tablespoon crushed roasted peanuts for garnish

Cook noodles according to package directions. Add veggies to a nonstick skillet with a tablespoon or two of water to stir-fry without using oil.

Once noodles are done, drain and add them to the stir-fry. Add tofu and the curry sauce and mix, so that everything is coated in the sauce.

Serve garnished with the peanuts. You could also use sesame seeds, lime wedges or cilantro.

Enjoy!!!!!

Banana Chocolate Chip Bread (WFPBNO)

2024-07-28T16:35:00.005-04:00

I made another version of banana bread. This one is with whole wheat pastry flour, bananas, chocolate chips and is sweetened a little maple syrup. I made this bread using 3 small 5x3 inch (estimated size) bread pans. I keep them in fridge and give them away. My local produce stand is good about giving me overripe bananas and I always return the favor with a loaf of the bread.

1 3/4 cups whole wheat pastry flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 cup unsweetened soy milk
1/4 cup unsweetened applesauce
1 teaspoon vanilla
1/3 cup maple syrup
3 large very ripe bananas
1/3 cup non-dairy, vegan chocolate chips

Preheat oven (I use my toaster oven, since it's so hot outside) to 350. Combine all of the dry ingredients to a large mixing bowl, whisk and set aside.

In a small mixing bowl add the milk, applesauce, vanilla and maple syrup. Mix until everything is well combined.

Mash the bananas, small chunks are okay.

Add the mashed bananas to the wet ingredients.

Stir to combine.

Add the wet mixture to the dry mixture.

Mixing until everything is combined. But don't overmix it.

Add the chocolate chips and fold them in.

Evenly divide the mixture into your three mini bread pans.

Bake at 350F for about 30 minutes, all ovens vary. Then check with a toothpick to see if they are done. If the toothpick comes out clean they are ready. Remove from oven and let cook for about 10 minutes and then remove from the pans and let them continue to cool on a wire rack.

Slice and eat; they are also yummy with a thin spread of peanut butter on top. These are delicious as a snack, breakfast or dessert.

Enjoy!!!

Hearts of Palm Crabless Salad (WFPBNO)

2024-07-21T13:54:00.001-04:00

This weather has been unbelievably hot! I've been making pasta salad, three bean salad, chickpea-of-the-sea salad, etc. to have something as a go to for meals. This keeps me from having to cook and makes meals readily available. A few days ago I made this Crabless Salad and it was delicious. I served it stuffed into a half of an avocado with tomato wedges on top of a bed of lettuce. It was really filling and tasty. It was also good on crackers for a snack. I think you'll enjoy this salad. Be sure to make your own mayo without oil to keep it WFPBNO.

Dressing:

1/4 cup plain plant-based yogurt
2 tablespoons mayonnaise
1 teaspoon yellow mustard
1 teaspoon prepared horseradish
1 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
2 cloves garlic, minced
1 teaspoon dried dill
1 teaspoon Old Bay seasoning
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper

Other ingredients:

1 can hearts of palm, drained and pulled (or cut) into thin strips
1/4 cup diced sweet onion
1/4 cup shredded carrot
1/4 cup diced celery

Combine all the dressing ingredients, mixing well.

Add the remaining ingredients; toss well to combine. Chill for about 30 minutes to allow the flavors to marry.

I served this in an avocado half, on top of a bed of salad greens with tomato wedges. You could also make a sandwich or stuff a tomato with the salad.

Enjoy!!!

Smashed Oven-Fried Okra (WFPBNO)

2024-07-07T14:53:00.008-04:00

This is SO good!!! I found this recipe in my latest Southern Living magazine and knew I had to make it WFPBNO. The original recipe called for egg, salt and canola oil. This uses none of those things. We are growing okra again this summer and we have more than we know what to do with and I've already picked 1 quart jar and 3 pints. So I've made this about 3 times already. I was just saying how much I missed fried okra and lo and behold, Southern Living came through for me. I bake this delicious okra in the toaster oven so I don't heat up the house. If you give this a try please come back and leave me a comment.

1/2 cup plant milk, I used soy
1 egg replacement, I used Bob's Red Mill
2/3 cup plain yellow cornmeal
2 teaspoons Creole seasoning
fresh okra pods
Creole Comeback Sauce (recipe below)

Preheat oven to 450F. Whisk together milk, 1/3 cup water; add the egg replacement and stir well.

Add the cornmeal and creole seasoning to a bowl that will accommodate the okra pods.

Working with 1 pod at a time, place the pod on a clean work surface.

Crush with a rolling pin until split in places.

Repeat with remaining okra. I only cooked what we were going to eat that night. I have not tried to reheat them yet, but I think they will reheat in the oven just fine.

Set up a dipping station. Dip each pod in the milk mixture. Then add to cornmeal mixture and toss until coated. Then add to a parchment covered baking dish.

Before going into the toaster oven.

Bake until golden brown and crispy on both sides, about 20 minutes in total. Carefully turn them over at the halfway mark. Remove from oven and lightly sprinkle with salt if desired.

I served these with the Creole Comeback Sauce, baked potato covered in queso sauce, sliced tomatoes and fresh corn on the cob.

Creole Comeback Sauce:

Stir together 1/4 cup each homemade mayo, plain vegan yogurt, 1 tablespoon ketchup, 1 teaspoon vegan Worcestershire sauce, and 1/2 teaspoon Creole seasoning in a small bowl. Cover and chill until ready to serve.

Enjoy!!!!!

Thai Stir-Fry (WFPBNO)

2024-06-30T19:32:00.003-04:00

This meal comes together pretty quick. Be sure you have all of your ingredients prepped before you begin cooking. Feel free to substitute other veggies instead of what I have listed. You want to use up the veggies in your frig! If you don't have coconut sugar you can sub brown sugar, if you don't like heat leave out the jalapeno, I deseeded mine and it wasn't hot at all. I served this stir-fry with an Asian salad mix I bought from my local grocery store. Enjoy and have fun in the kitchen!!

1/2 cup sliced sweet onion
1 heaping tablespoon pre-minced garlic
1 jalapeno, thinly sliced
5 ounces thinly sliced baby bella mushrooms
1 tablespoon reduced-sodium soy sauce
2 cups vegetable broth
6 ounces rice noodles, wide as you can find

-------------------------------------------------------

1/2 bell pepper, sliced - I used red
1 cup chopped broccoli
2 1/2 tablespoons reduced sodium soy sauce
1 teaspoon molasses
1 tablespoon vegan oyster sauce
2 teaspoons coconut sugar
1 teaspoon corn starch
2 tablespoons Thai basil
sliced green onion, for garnish
I also made a batch of oven baked tofu to go with this.

Heat a couple of tablespoons of water in a large non-stick skillet. Add onion, garlic and jalapeno and cook until onion is translucent.

Add mushrooms and cook 3 minutes.

Add 1 tablespoon soy sauce and the broth.

Bring to boil.

Add the pasta and press them under the water. Cook covered if you can; mine try to steam up and I had to uncover them and stir, repeatedly. Cook based on package directions for length of time.

Stir the rest of the soy sauce, molasses, oyster sauce, sugar and corn starch into a small bow.

Add the veggies to the stir fry and give it a good stir.

Add the mixture from the bowl to the stir-fry and stir until thickened. Add the Thai basil and green onions. Stir and then serve.

Serve, garnished with the tofu. I had a prefab Asian salad that I served on the side.

Enjoy!!!

Pad See Ew (WFPBNO)

2024-06-23T16:24:00.003-04:00

I love ethic dishes. They are so easy to make WFPBNO and are very versatile. Asian restaurants are one of my favorites: Thai, Chinese, Japanese!! I took a recipe for Pad See Ew and made it oil free, used tofu instead of meat, used regular broccoli instead of Chinese broccoli and added some extra veggies. This was so good I've already made it twice and I'm ready for more! This dish makes four servings, with extra tofu. We just go ahead eat a quarter of the tofu with each bowl. Be sure to save your broccoli stems, use your potato peeler and peel off the outer, tougher stem, then slice thin and add it to skillet with the other veggies. You paid for that stem, eat it!

8 ounces wide Lo Mein noodles

Sauce:

2 tablespoons vegan oyster sauce
3 tablespoons low sodium soy sauce
2 teaspoons organic coconut sugar
2 teaspoons roasted garlic rice vinegar

Begin water for cooking noodles and begin baking the tofu. Stir all the sauce ingredients into a small container and set aside.

Stir-Fry

1 14-ounce package extra firm tofu, pressed and cubed, baked
1 small stem broccoli
1/2 red onion, sliced
1 cup snow peas
1 heaping tablespoon minced garlic

Cut the broccoli into bite-sized florets and peel, and sliced stems, slice the onions. Have all of your veggies ready before you begin cooking.

Cook noodles according to package directions. Drain and add to a pot of cold water so they don't stick together, while you cook the veggies.

Add a tablespoon or two of water to skillet over medium heat. Add all the veggies to the skillet. Cook and toss until they are semi tender. I covered my skillet to help them steam. Add garlic when almost done.

Drain the noodles and add them to the skillet. Stir well.

Add the sauce you made earlier and toss everything well. Cook for 1-2 minutes until noodles are hot.

Serve, garnished with black sesame seeds and a little Sriracha sauce.

Enjoy!!

Mediterranean Orzo Salad (WFPBNO)

2024-06-16T15:17:00.002-04:00

The weather has been so stinking hot here I've not really wanted to cook. I decided on another cold pasta salad for lunches over the weekend. I had everything I wanted to put into this salad with the exception of the baby spinach. So, off to the grocery I went and then I grabbed all the "Mediterranean" flavors in the frig and pantry and made this delicious salad. The leftovers were delicious, I did add a splash of red wine vinegar and a squeeze of lime. After a quick toss, it was ready to serve. I would consider this very friendly as far using the ingredients you have on hand. Get your water on to boil before prepping the veggies and dressing.

Salad:

8 ounces orzo
5-6 cups baby spinach, tear larger leaves
1 can chickpeas, rinsed and drained - SAVE that aquafaba water
1 cup diced tomato or halved cherry tomatoes, I used a combo of both
1 cup mini cucumbers, sliced
1 bell pepper, sliced and cut into bite-sized pieces, I used red
1/4 cup red onion, diced
1/4 cup kalamata olives, sliced
1/4 cup green olives, sliced
1/4 cup vegan feta, crumbled (you can omit this)

Be sure that water is on to boil. You will cook your orzo according to the package directions. Meanwhile add all the other salad ingredients to a large bowl. The spinach is on the very bottom.

Dressing:

1/4 cup aquafaba
2 tablespoons lemon juice
2 tablespoons red wine vinegar
2 tablespoons fresh parsley, chopped
1 teaspoon dried oregano, use fresh if you have it
1 clove garlic, grated
salt and pepper to taste

Once the orzo is cooked, drain and rinse in cool water. Let cool before adding it to the veggies in your bowl. Then give it all a good toss.

Mix all of the dressing ingredients while the orzo is cooling. Give the dressing a good whisk. Give this a taste before adding it to the salad to see if you prefer to a add a little bit more of anything.

Once the salad is ready add the dressing and give it a final toss.

We ate this immediately and had leftovers the next day. I did add a few splashes of red wine vinegar and a squeeze of lime before serving the leftovers. It was delicious at room temp but even better cold from the frig.

Enjoy!!!

Chickpea Salad with Curry Peanut Dressing (WFPBNO)

2024-06-09T14:25:00.009-04:00

I got the idea to try this from a couple of different recipes I saw online. I really like how this turned out and it's so easy to make. I've already made it twice and the leftovers are delicious. I added my baked ginger garlic tofu to this to bump up the protein content and to keep us full longer. You probably have most of these ingredients in your fridge and pantry. Go ahead and make this delicious salad during these scorching days of June. It's really nice to be able to open up the frig and have something quick and delicious ready to eat.

For the Salad:

1 red bell pepper, diced
1 cup shredded carrots
2-3 cups shredded green cabbage (red would also be pretty)
1 15-ounce can chickpeas, rinsed and drained (keep that aquafaba for something else)
1/2 cup chopped cilantro
1/4 cup sliced green onions
1 jalapeno, seeded and diced

For the Dressing:

1/4 cup smooth peanut butter (I buy one that only has peanuts as an ingredient)
1 tablespoon freshly grated ginger
1 clover garlic, minced (I buy pre-minced garlic)
1 tablespoon rice vinegar
2 tablespoons low-sodium soy sauce
1 teaspoon yellow curry powder
1/4 teaspoon cayenne pepper
1/4 teaspoon ground turmeric
3 tablespoons warm water, to thin the dressing
a few grinds of black pepper

In a large bowl, add bell pepper, carrot, cabbage, chickpeas, cilantro, green onion and jalapeno.

In a small blender or small bowl, mix the dressing ingredients. Be sure to add the water and if needed add a little more so it's the consistency you like. The leftovers will be a little looser as the water in the cabbage will release.

Pour the dressing over the salad.

Mix well.

I chose to add mine to a small, pretty bowl for serving. I kept the tofu separate and added some to each bowl as we served the salad. Garnish with cashews or peanuts, more cilantro and the tofu if using.

Enjoy!!!!

Pesto Pasta Salad (WFPBNO)

2024-06-02T16:11:00.002-04:00

This is my new favorite pasta salad. It has minimal ingredients and is delicious. I make oil free pesto during the summer, freeze it in ice cube trays. Once frozen crack it out into freezer ziplock baggies and keep in the freezer. When you need pesto just pop out how ever many cubes you need and let it thaw. That made this salad super easy to toss together. Feel free to add the veggies and items you and your family love. It's so good and it makes a lot so you may want to cut the recipe in half.

1 16-ounce bowtie pasta, cooked and cooled
2 servings tempeh bacon, crumbled
1 1/2 cups cherry tomatoes, halved (should be bite-sized)
1 smallish red onion, diced
1 can artichoke hearts, quartered, I then cut each quart in half
1/2 cup olives, I used halved kalamata olives
1/2 cup pepperoncini peppers, sliced
3/4 cup pesto, can be homemade or store-bought but shoot for no oil

I made my tempeh bacon a day in advance. Start the water to cook your pasta before you being or earlier in the day. While my pasta cooked I mixed all the vegetables in a large bowl.

Once the pasta is ready drain and rinse with cold water.

Add the cooled pasta and the pesto to the bowl of veggies. Take you time and stir until everything is coated with the pesto. This took a bit but be patient.

Sorry my pic is so blurry, not sure what happened. But this is so good and would be perfect served at any cookout.

Enjoy!

Banana Bread with Cherries & Chocolate Chips

2024-05-27T18:24:00.002-04:00

Elevate you regular banana bread with this delicious bread. Healthy ingredients come together to make a banana bread with cherries and chocolate. I made 3 mini loaves instead of 1 large loaf since I always have a hard time getting a large loaf cooked all the way through. You could also cook these in muffin tins for a quick, easy, grab and go breakfast.

2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
2 large ripe bananas, mashed
1 cup unsweet plant-based milk, I used almond
1/2 cup maple syrup
1 1/2 teaspoon vanilla extract
1/2 cup non-dairy mini chocolate chips
1 cup frozen dark cherries, thawed and quartered

Preheat toaster oven to 350F. Set aside 3 mini bread pans line with parchment paper or use a tiny bit of Pam to spray them. In a large bowl stir together flour, baking soda and baking powder.

In a medium bowl mix together bananas, milk, syrup and vanilla.

Add the wet ingredients to the dry and mix until combined.

Add cherries and chocolate chips. Stir until incorporated, but don't over stir.

Fill the baking pans evenly. Bake 40-45 minutes.

Insert a toothpick in the center to see if it comes out clean. Cool on a wire rack for about 5 minutes.

Remove from pans and let cool on rack until room temperature.

Slice into thick slices and enjoy!!

15 Bean Soup (WFPBNO)

2024-05-19T14:02:00.007-04:00

I'm sorry these pictures don't do this recipe justice. This is so easy and super delicious as well as filling. I used the Slow Cook feature on my Instant Pot to make this soup. Also, one of the things I love about this dish is you don't have to soak the beans in advance!! I have several recipes that don't require pre-soaking of the beans and I love that they are so easy to throw together. I know the weather is really heating up; but I'll tell you, I can eat soup year round. Throw most of the ingredients in your slow cooker and when you get home in the afternoon all you have to do is add the diced tomatoes and let it cook another 30 minutes. How easy is that? Be sure to throw some of your favorite hot sauce on and a garnish before eating! Remember we eat with our eyes first.

1 package 15 Bean Soup mix
8 cups vegetable broth (if you like it real soupy you can add more)
1 large sweet onion, diced
1 clove garlic, minced
1 teaspoon chili powder
1 can (15 ounce) diced tomatoes
Garnish: hot sauce and sliced scallions

In a colander rinse the beans and remove any small rocks or unwanted debris. To your slow cooker add the beans, broth, onion, and garlic. Stir well. Set slow cooker on high and cook for 6 hours. Test a couple of beans to ensure they are tender. If not cook longer. Once the beans are tender stir in the tomatoes and chili powder. Cook an additional 30 minutes so the tomatoes heat up.

This is the soup once it's removed from the slow cooker to cool before storing in the frig.

This is a delicious bowl of yummy. Serve with cornbread or serve over rice.

Enjoy!!!

Snow Pea, Broccoli & Beefless Stir-Fry

2024-05-11T19:46:00.001-04:00

I love a good stir-fry for dinner. First, they are quick meals, secondly they let you get rid of the excess produce in the frig and lastly they reheat easily. I had snow peas, broccoli, mushrooms and I always have garlic and onion on hand. I used Beyond Beef Steak tips to make this dish, so it's not WFPBNO. But, if you have some tofu or soy curls on hand you could use them for a WFPBNO recipe. This has been placed on our regular rotation for a bit; it's that delicious. So, go make you some using what you have on hand.

1/2 cup reduced-sodium soy sauce
1/2 cup sherry
2 tablespoons cornstach
2 teaspoons coconut sugar
2 cloves garlic, mined
1 package Beyond Steak tips
1/2 pound fresh mushrooms, sliced
1 medium sweet onion, cut into thin wedges
1 cup snow peas
1 cup broccoli florets
Hot cooked rice

In a measuring cup, whisk soy sauce, sherry, cornstarch and sugar.

Put 1/4 cup of this into a large bowl. Add garlic and beef tips; toss to coat. Let stand a few minutes.

Heat a large non-stick skillet over medium high heat. Add the beef tips and stir-fry 2 minutes, stirring frequently to keep from sticking. Remove to a bowl and set aside.

To the same skillet add mushrooms and onions. Cook until mushrooms are tender.

Add snow peas and broccoli. Cook 2-3 minutes until crisp-tender. If need add a tablespoon of water to keep from sticking.

Stir soy sauce mixture into pan. Bring to boil and cook 1-2 minutes until the mixture thickens. Return beef to the pan and heat through. Stirring occasionally.

Serve with rice and garnish with sesame seeds and/or sliced scallions.

Enjoy!!

Peanut & Tofu Noodles (WFPBNO)

2024-05-04T13:56:00.007-04:00

This quick and easy pasta dish comes together in about 30 minutes. Be sure to get all of your ingredients out and veggies prepped before beginning. The tofu takes the longest to cook so get that started before you begin anything else other than getting your pot of water going to cook the pasta. This peanut sauce is so good you could use it for many dishes including as a salad dressing. This should make about 6 servings.

Ingredients:

8 ounces brown rice spaghetti noodles
1/2 cup carrots, shredded
1/2 cup cabbage, shredded
1 red bell pepper, thinly sliced
1 recipe of Baked Ginger Garlic Tofu

Peanut Sauce:

1/2 cup creamy peanut butter, mine is only peanuts and salt
2 tablespoons low sodium soy sauce
1 teaspoon sriracha
1 teaspoon maple syrup
2 tablespoons garlic rice vinegar, or sub plain rice vinegar
1 heaping tablespoon minced garlic
about 1 teaspoon ginger, grated
1/4 teaspoon onion powder
1/3 cup hot water, if the sauce is too thick after mixing add more water 1 tablespoon at a time

While the tofu is baking and the water is coming to a boil make the peanut sauce. Mix all sauce ingredients in a bowl and whisk until smooth.

Cook pasta according to package directions and drain. Mix pasta and veggies in a large bowl. Toss.

Add peanut sauce to the large bowl, toss well and then transfer to aa pretty serving bowl or tray.

You can garnish with sliced scallion, sesame seeds, sliced limes or leave plain.

Plate it up and add the tofu to each dish.

This is a very filling, tasty dish. Give it a try and then leave me a comment on your thoughts.

Mexican Stew (WFPBNO)

2024-04-28T13:06:00.003-04:00

I've made this recipe several times but this is the first time it's been WFPBNO. I used soy curls, which are compliant instead of a vegan meat substitute. I think it turned delicious and is definitely healthier. It has my favorite black bean and corn combo and the freshly roasted tomatillos give it that Mexican flair. If you can't find fresh one look for canned ones in the ethnic isle. Be sure your fresh tomatillos have a tight fitting husk and are bright green and firm.

1-1/2 pounds fresh tomatillos, husks discarded, rinsed and quartered
4 ounces soy curls, snapped into bite-sized pieces and rehydrated in water or broth
1 large or 2 medium sweet onions, chopped (about 3 1/2 cups)
1-1/2 tablespoons minced garlic
1 ginormous jalapeno, halved, seeded and chopped
1 teaspoon dried oregano
1 teaspoon cumin
9 ounces frozen corn
1 3/4 cups vegetable broth
1 can black beans, rinsed and drained
1/2 cup fresh cilantro, chopped
2 teaspoons masa harissa

Heat broiler. Arrange tomatillos on a baking sheet covered with parchment paper. Broil 6 inches from heat until lightly charred, turning occasionally. This should take about 8 minutes.

Squeeze the soy curls to remove some of the liquid and drop them into a Dutch oven over medium heat. Continue until you've added all of the soy curls. Stirring occasionally until they are light brown. Remove to a bowl.

To the same Dutch oven add onion, garlic, jalapeno, oregano and cumin. Add a splash of water if needed to keep things from sticking. Cook about 3 minutes then add tomatillos, corn, broth, 1/2 cup water and the soy curls. Bring to a boil then turn to a simmer. Cook a few minutes, stirring occasionally.

Stir in beans, cilantro and masa. Stir and simmer uncovered until slightly thickened, about 5 minutes.

Serve with avocado, vegan sour cream and chopped onion if desired. Taste first, but I added a few splashes of Frank's hot sauce to my bowl.

This would be good with cornbread or even a warm tortilla.

Enjoy!!!