VEGAN RECIPES
Italian flatbread made with chickpea flour with slices of tomato and fresh basil. This bread is high in protein and packed with flavor. It is also naturally gluten free.
Continue reading “Tomato Basil Chickpea Bread (Vegan and Gluten Free)”
This carrot cake bread has all the flavor of carrot cake in a healthy quick bread. This bread is sweet and a little spicy just like the traditional recipe. It has all of the great flavor without all of the fat and calories.
Continue reading “Oatmeal Carrot Cake Bread (Vegan and Gluten Free)”
Sweet and delicious breakfast that can be made ahead of time. French toast bake is perfect for a weekend breakfast or a special occasion brunch.
I love to bake my own bread and pita is my favorite I think. There is nothing better than the smell of warm bread coming out of the oven. Pita takes a little practice to make, but it is well worth the effort.
I just have to say that tofu is not something that I usually like, in fact I really dislike it. If something tastes like tofu, I don’t eat it. This does not taste like tofu. My kids share my feeling about tofu and they gobbled this up. It has a sweet and salty flavor to it and it gets a little crisp under the broiler. I served it with sautéed kale and brown rice, but it would be great on a salad as well. Just make sure you let your tofu drain really well. You want as much water out of it as you can get, so it can absorb more of the marinade. I put my tofu in a strainer and then put a small plate on top of it, then put a heavy jar on the plate to help press out the water.
1 block of tofu well drained and pressed (just make sure you don’t squash the tofu)
1/2 cup low sodium soy sauce or Bragg’s
1 TBSP rice vinegar
1 tsp ground ginger or 1 TBSP fresh finely minced
1 clove of garlic very finely minced
2 tsp sesame oil
2 TBSP agave nectar, honey or maple syrup
Combine the soy sauce, vinegar, ginger, garlic, syrup, and sesame oil in a bowl and mix it well. Once the tofu is drained slice it into 1/4 inch slices. Place the tofu slices in a large flat dish (like a pyrex dish), so the slices are in a single layer. Pour the marinade over the tofu. Let it marinate for at least 30 minutes, turning it once (the longer it sits in the marinade the better).
Turn the broiler on high. Place the tofu on a lightly oiled baking sheet and broil it for 10 minutes and then turn it over. Broil it for 5-8 minutes on the other side. Just watch so it doesn’t start to burn. It should be very well browned with slightly crispy edges when it is done.
Pout the remaining marinade into a small sauce pot and bring it to a boil. Turn off the heat. Serve it over the tofu. It is also great on brown rice and greens.
We usually go all out for St Patrick’s Day at my house. We eat green and Irish food all day. A leprechaun usually comes to visit our house and plays lots of tricks as well. Irish Soda Bread is one of our favorite recipes for St Patty’s. It is slightly sweet and has a great flavor from the caraway seeds. It is not a yeast bread, so is doesn’t take long to make. Some other great recipes for St Patrick’s Day would be Shepherd’s Garden Pie and Spinach Pesto Pasta. Don’t forget to wear your green!!
2 TBSP flax seed meal
4 TBSP water
1 1/4 cups soymilk
2 tsp apple cider vinegar
2 cups whole wheat flour
1 cup unbleached flour
2 TBSP sugar
1 TBSP baking powder
1 tsp baking soda
1/2 tsp salt
1/4 cup Earth Balance
1 TBSP caraway seeds
1 cup raisins
Preheat oven to 375. Mix together the flax meal and the water in a small bowl and set aside. Combine the soy milk and the vinegar and set aside. In a large bowl combine the flours, sugar, baking powder, baking soda and salt. Add in the butter and rub it into the flour until it is completely incorporated. Mix the milk and the flax seed mixture together and then add to the flour. Mix it in with a fork until it is well combined. Turn it out onto a well floured surface and shape into a round loaf. Put the dough on a baking sheet lined with parchment, foil or a silpat. Cut a cross on the top of the dough. Bake it for 35 to 40 minutes. Let cool on a rack.
Cornbread is a must have in my house. The kids and my dad are constantly asking for it. After many attempts, I have finally come up with a recipe that is moist and not too crumbly. This cornbread is so good when it is still warm from the oven and has butter melting on it. The only bad part is that I always eat too much of it.