Author: davew

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Steak fajitas

This plant-based filling can either be used separately or on a tortilla with added sour cream (vegan if desired). It can be done in under 10 minutes! This recipe is not gluten-free.

1 bag (10 oz) of Beyond Steak

1 tbsp chives

1/4 tsp oregano

1 oz shredded vegan cheddar cheese

In a non-stick pan, cover bottom of the pan with oil. Heat over medium heat.

Add steak, chives and oregano, mix well. Cook 1-2 minutes.

Add cheese and combine.

Cook 3-4 minutes longer, stirring occasionally.

Serve as desired.

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Jacked-Up Vegan Ribs

These tender ribs can be eaten alone or in a sandwich! (These are not gluten free!)

10-ounce young green jackfruit packed in water or brine (20-ounce can), rinsed and drained

1/4 cup barbecue sauce

1/4 cup water

1 1/4 cups vital wheat gluten

3 tbsp nutritional yeast

1 tbsp smoked paprika

1 tbsp onion powder

1 1/4 tsp garlic powder

1/2 tsp smoked salt

3/4 cup water

2 tbsp soy sauce, tamari or coconut aminos

3/4 cup barbecue sauce (approximately)

Heat a nonstick pan over medium-high heat. Add the rinsed jackfruit, 1/4 cup BBQ sauce and 1/4 cup water. Lower heat, cover and simmer, stirring every few minutes and mashing the jackfruit with a spatula or fork, until jackfruit is tender (about 10 minutes). Remove cover and mash jackfruit, allowing the water to evaporate. (If there are any large pieces of jackfruit remaining, put them on a cutting board and chop them with a knife.) Allow the jackfruit to cool completely.

Preheat oven to 375°. Oil an 8×8 or 9×9-inch baking dish.

Combine the vital wheat gluten and all the dry ingredients in a large mixing bowl and stir well. Add the water, soy sauce and cooled jackfruit. Stir or knead well until all ingredients are evenly distributed and all vital wheat gluten is absorbed. If there is not enough moisture, add one or two tbsp of water, no more.

Spread the mixture evenly in the prepared baking pan. Bake for 30 minutes. Remove from oven. Use a knife to loosen the seitan along the edges of the pan. Spread BBQ sauce evenly over the top and flip over in the pan. (It’s easiest to do this if you divide the seitan in half first and flip one half at a time.) Coat the top with BBQ sauce and return to the oven. Bake for 15-20 more minutes, until ribs are firm and cooked in the middle, but not hardening along the edges.

Cut into 16 “ribs” and serve with additional BBQ sauce.

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Fettuccine (no sauce) lasagna (GF)

A nice alternative to lasagna that has no sauce and does not need to be baked in the oven.

1 box of fettuccine (GF if needed)

1 block (12 or 16 oz) of plant-based burger. (Crumbled)

2 links of plant-based sausage. (Sliced into 8-10 slices each)

4 tbsp chive

1 tsp marjoram

1/4 cup nutritional yeast

4-6 oz plant-based mozzarella (shredded or cubed small)

Prepare fettuccine as directed.

Meanwhile, in a separate pan, brown the burger and sausage for 5 minutes.

Add the spices and cheese.

Continue cooking, stirring occasionally, for a few minutes, until the cheese is melted.

Combine the 2 together in a large bowl, and mix together.

If desired, add microgreens before mixing.

Serve and enjoy!

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Thai Peanut Tofu (GF)

A Thai-flavored tofu dish for your dinner.

1 block of Extra Firm tofu (cut into 1/4 to 1/2 cubes)

2 tsps avocado oil

3 tbsp chik-like seasoning

3 tbsp chives

2 tbsp rice wine vinegar

2 tbsp Thai Peanut sauce

Drain and cube the tofu. (There is no need to press it.)

Add tofu to an oiled pan, and brown for 5-10 minutes over medium heat. (Turn cubes over to brown all sides.)

Add the remaining ingredients to pan and stir to coat the tofu.

Continue cooking over medium heat for 5 minutes more.

Serve with rice.

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Chic-Like Seasoning (GF)

A seasoning you can add to recipes to add a ”chicken-like” flavoring.

1 1/4 cup nutritional yeast

2 tbsp onion powder

1 tbsp salt (optional)

1 tbsp parsley

1 tbsp Italian seasoning

1 tsp tumeric

1/2 tsp garlic powder

1/2 tsp marjoram

Blend all together and store.

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Vegan Slavic Green Bean Soup

A vegan hearty soup inspired by the Slavic soup Polievka zo Zelenej Fazule. This can also be made gluten free.

1 cup chopped onion

3 garlic cloves, chopped

(or substitute 3 tbsp chives for the above)

3 tbsp vegan butter

1 1/2 cups bite-size cubed potatoes (if not yellow potatoes, peel them first)

1/2 tsp smoked paprika

2 1/2 tbsp flour (gluten free if necessary)

4 cups broth

1 cup water

2 cups bite-size green beans

1 cup vegan sour cream

1 tbsp dill

1-2 tsp lemon juice

Salt and pepper to taste

To a large pot, add the onions, garlic (or chives), butter and potatoes. Cook over medium heat 3-5 minutes (stirring occasionally) until the potatoes are browning.

Add the smoked paprika and flour. Continue cooking for 2-3 minutes longer.

Add the broth, water and beans. Stir to combine. Cover and cook for 12 minutes.

Add the sour cream, dill and lemon juice. Whisk to combine and cook (covered) for 5 minutes.

Serve and season as desired.

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Fettuccine with Coconut Sauce (GF)

A nice gluten-free and dairy-free meal.

1 package (12 oz) gluten-free fettuccine

1 can (15 oz) coconut milk

2 tbsp agar agar

2 tbsp hemp seeds

2 tbsp oregano

2 tbsp marjoram

2 tbsp cilantro

1 tbsp chives

1 tsp smoked paprika

Prepare fettuccine as directed on the package.

While it is cooking, add the coconut milk and agar agar to a medium saucepan. Mix, then boil for 3 minutes, stirring occasionally.

Add the remaining ingredients and boil for an additional 2 minutes, stirring occasionally.

Combine the pasta and sauce into a serving dish.

Stir to mix throughly and serve immediately.

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Snickerdoodle Mug Cake (GF)

For a tasty gluten-free snack, here’s your treat that takes a minute (literally) to make!

1 1/2 tbsp nut/seed butter (or oil of your choice)

3/4 tsp vanilla extract

4 tbsp dairy-free milk of your choice

3 tbsp sugar

6 tbsp gluten-free flour

1’4 tsp baking powder or baking soda

1/2 tsp cinnamon

pinch of salt

In a roughly 12 oz size mug, add the nut butter or oil, vanilla, milk and sugar. Stir until combined and smooth.

Add the flour, baking powder/soda, salt and cinnamon and stir until combined. (Don’t overmix it, just keep going until you can’t see any dry flour.)

Put in microwave uncovered. (You might want to put it on a small plate in case it overflows.)

Microwave at full power for 1 minute (increasing by 5 second increments) until done. You will know it’s done because it will puff up.

Top with additional sugar and cinnamon and/or a dollop of dairy-free ice cream if desired.

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Gourmet Macaroni & Cheese (GF)

If you want comfort food, and to bring it up a notch, this is the way! And it’s vegan and gluten free – and contains no onions or garlic!

2 boxes (8 oz) gluten-free Cavatappi (or pasta of your choice)

2 cans coconut milk

2 tbsp agar agar powder

2 tbsp balsamic vinegar

1 tsp sea salt

1/4 cup nutritional yeast

3 tbsp tapioca starch (flour)

1 tbsp capers

1 tsp liquid smoke

Prepare pasta as directed.

While the pasta is cooking, prepare the sauce in a medium pan.

Add milk, agar, vinegar and salt to pan.

Combine and boil for 2-3 minutes.

Add remaining ingredients – whisking constantly.

Boil gently for 5 minutes, stirring occasionally.

Pour sauce over the prepared pasta, and stir to combine.