Rawrific Herbed Corn Wraps (GF Vegan)

The organic corn was on sale at Sprouts and I had cobs coming out of my ears! ;p

Yields: three 10x14” wraps

Prep: 20 min | Dry time: 10hr

5 ears of fresh corn

4+ tbs tomato paste

1 tsp dry Italian herbs

½ tsp ground flaxseed

½ tsp psyllium powder

½ tsp onion powder

½ tsp garlic powder

¼ tsp turmeric

¼ tsp real salt

⅛ tsp pepper

Cut the kernels off the cobs into a large mixing bowl. Add to a food processor with the tomato paste (sundried tomatoes also work beautifully) and blend on high for half a minute. You might need to scrape down once and pulse a few times.

Pour back into the bowl and stir in the flaxmeal, psyllium powder, and herbs. You could also add them to the food processor in the last few seconds of blending.

Let rest for 5 minutes. Spread thinly onto three dehydrator sheets (this is a delicate, somewhat lengthy process for me). Dry for 10 hours at 120F. Let cool before storing or enjoy right away!

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Jeweled Curry Rice and Braised Peppery Tofu

Serves: 6-7 | Prep time: 10 min | Cook time: 35 min

2 cups basmati rice

4.5 cups water

1 cup frozen peas & carrots

1 cup fresh corn kernels

1 onion, finely diced

2 tbs curry powder

1 tsp onion powder

1/2 tsp sea salt

1/2 tsp black pepper

1/4 cup vegetable broth

1.25 cups roasted cashews

3/4 cup unsweetened raisins
1/2 cup cilantro, chopped

Rinse and scrub rice. Add to a rice cooker with all the water plus a pinch of salt and dash of curry powder. Steam for 30 minutes.
Meanwhile, sauté all remaining ingredients using the veggie broth, starting with the onions and spices, adding the cashews and raisins last. Sprinkle with fresh cilantro and stir into rice when done.

2 blocks firm tofu, pressed

1-2 tbs virgin coconut oil

1/2 tsp onion powder

1/2 tsp garlic powder

Salt and pepper, to taste

Press firm tofu overnight. Cut and toss with spices. To a nonstick ceramic or cast iron pan, add the oil over medium-high heat. Cook the tofu until golden, about 2.5 minutes on each side, then cover and turn off heat to finish cooking. Serve aside the jeweled rice.

Enjoy :)

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Zoodles and Savory Sauce (GF Raw Vegan)

I know it's cold but sometimes you just don't want to cook! Especially if you just did your meal prep for the week. So eat raw!

Serves: 2-3


4 zucchini, spiralized

Savory sauce:
1-2 medium zucchini
2 handfuls whole cilantro
Handful strawberries w/ tops
Handful soaked sundried tomatoes
Handful sliced bella mushrooms
1/2 avocado (would use more)
1 orange bell pepper
1 big celery stalk
2 green onions
1/2 inch ginger
Juice of a lemon

Add all the sauce ingredients to your high-powered blender and using the tamper add just enough water to blend. Water will be released by the zoodles and will thin the sauce. Ignore that it looks like swamp goo!

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Savory Rice Bowl (GF Vegan)

Yes, this recipe requires that you start two days in advance, but it's well worth the wait for some of the best tasting tofu ever. Plus most of the prep time is inactive. So let's get to it!

Serves: 3 | Prep time: 15-20 minutes | Cook time: 30 min

Main ingredients:
3 cups cooked rice
3 sweet potatoes, cubed
1/2 lb brussels sprouts, halved
1 block extra firm tofu, cubed

Marinade:
1/4 cup low-sodium tamari
4 tbs apple cider vinegar
2 tbs pure maple syrup
1 tbs filtered water
3 drops liquid smoke
1 tsp onion powder
1 tsp garlic powder
1 tsp red chili paste
1/4 tsp black pepper

Special sauce:
1/3 cup nut or seed butter (tahini, peanut, etc)
3-4 tbs filtered water
1 tsp red chili paste

Cut a slit in the packet of tofu and let the water drain out. Place in the freezer overnight. In the morning, remove the tofu and let it thaw during the day. Then squeeze out any remaining liquid and cut into 1x1" cubes. It might crumble a bit because it was frozen but that's fine.
In a ziplock bag, mix the ingredients for the marinade. Add the tofu cubes and zip after removing the air. Turn over a few times to coat with the marinade and put in the fridge overnight.

Preheat oven to 400F. Line a baking sheet with a Silpat mat and add the tofu with any remaining marinade. Spread out and cook for 25-30 minutes, stirring once.
Meanwhile, wash and peel your sweet potatoes. You can leave it on but to me the texture was unpleasant in the bowl. Cut into small cubes. Chop the ends off your brussels sprouts and any wilted leaves should fall away. Cut in half and place in a steamer with the sweet potatoes. Cook for 15 minutes, stirring once. If necessary, depending on your steamer, they may need another 5 minutes.

In a small bowl, mix the ingredients for the special sauce. Set aside. In a large bowl add the rice, sweet potatoes, brussels sprouts, and tofu. Toss gently and serve into bowls. Drizzle the special sauce on top. Enjoy! :)

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Savory Veggie Lasagne (GF Vegan, low fat, soy-free option)

I make this lasagne twice a year - once for my dad's birthday and once around New Years. This recipe is sure to wow family and friends with its combination of savory flavor and creamy texture. No one can tell the ricotta is plant-based and everyone asks for seconds. Dig in!

Serves: 4-6 | Time: 1h 20m

Staples:

7.5oz/230g no-boil lasagne noodles*

2-3 jars of tomato basil sauce

1/2 cup fresh basil, ribboned

1/2 tsp red pepper flakes

Extras:
5 handfuls of baby spinach, shredded

2 roasted sweet peppers, diced
1 medium sweet onion, diced

1 large zucchini, ribboned

1 cup mushrooms, sliced

2 large carrots, ribboned

Ricotta filling:

1 cup cauli-alfredo sauce
1 package of firm tofu

3 tbs nutritional yeast

1/2 lemon fruit juice

3 tbs fresh basil leaves
1.5 tsp garlic powder
1 tsp onion powder

1 tsp kosher salt

1/2 tsp pepper 

Parmesan topping:

1/3 cup roasted salted cashews

3 tbs nutritional yeast flakes
1/4 tsp himalayan pink salt

* Tinkyada, De Boles, and Orgran have great gluten-free lasagne. They can be purchased through Amazon, iHerb, or at select stores. Even though they don't say no-boil, Orgran are instant (as stated on the back). You can use wheat pasta if you prefer.

* Soy-free option: If you have an allergy, or just want an even lower fat lasagne, you can use the Alfredo sauce recipe to make a mashed cauliflower paste. All you have to do is leave out most of the liquid - so use a food processor instead of a blender - and add the basil.*

Start by chopping all your basil. Next we'll make the ricotta. Drain a package of firm tofu (don't press) and place in a bowl. Add all the spices and lemon juice. Mash well with a fork. Add in the basil and stir. Set aside to marinade.

Turn your oven to 400F and deseed the peppers. Wash and place on a small baking sheet. Roast for 40 minutes. Meanwhile, prepare your desired vegetables. I left the spinach, carrots, and zucchini raw. The onions and mushrooms I sautéed.

In a 13x9 inch casserole dish, spread a thin layer of tomato sauce. Cover with lasagne noodles. Smear on a thin layer of ricotta. Top with zucchini strips, sliced carrots, sautéed onions, mushrooms, roasted pepper, and shredded spinach. Scantily cover with a small amount of tomato sauce. Repeat twice for a total of three noodle layers.

The top level will covered in leftover veggies, sauce, and the parmesan. I don't like burnt edges so I always make sure there is enough sauce on the sides.

Bake for 45 minutes at 400F. I covered the lasagne with aluminum foil for the first 30 minutes.

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Double Chocolate Muffin Tops (GF Vegan, oil-free, refined sugar free)

My mom told me she was craving chocolate so I decided to indulge her with a delicious yet nutrient-dense dessert. These muffin tops are allergy-friendly, fudge-y, and have a light molasses flavor. These beat Vita Tops any day! They're even picky 3-year-old approved ;)

Double Chocolate Muffin Tops (GF Vegan, oil-free, refined sugar free)

Yields: 12 | Time: 1 hour

Dry:

3/4 cup oat flour

3/4 cup almond flour

1/4 cup cocoa powder

2 tsp baking powder

1/2 tsp cinnamon

1/2 tsp pink salt

Wet:

1 cup date paste (7 large medjools *175g* and 1/4 cup+ water)

1 flax egg (1 heaping tbs golden flaxmeal + 3 tbs water)

1/4 cup blackstrap molasses*

1/2 cup plain applesauce

1/4 cup plain plant milk

2 tbs coconut sugar
1 tsp vanilla extract

1/4 cup chocolate chunks**

* If you don't like the taste of molasses, date syrup is a nutritious alternative

** I recommend Enjoy Life brand

Mix the flaxmeal and water in a small bowl. Add the dates to a small bowl of water to soak. Wait 10 minutes.

Preheat oven to 350F/177C.

Pit the dates and add to a small food processor with water. Blend until smooth.

Sift all the dry ingredients into a mixing bowl.

In another bowl, mix all the wet ingredients gently with a spoon.

Pour in half of the dry ingredients, fold, pour in the rest and fold again until incorporated.

Add a tablespoon of batter into each muffin mold (use a silicone tin so there's no sticking).

Add six chocolate chunks to each muffin and top with the remaining batter.

Bake for 26-28 minutes depending on how fudge-y you want them.

Remove from the oven and let cool/rest for 20 minutes.

Squeeze the molds gently from underneath before popping the muffins out.

Serve with a tall glass of cold plant milk!

Enjoy :)

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Nutrition facts (per muffin):

Calories: 160

Fat: 5.8

Sat: .5g

Protein: 3.5g

Carbs: 26g
  Fiber: 4g

Manganese 29% DV
Magnesium 12% DV

Potassium 14% DV

Copper 14% DV
Calcium 9% DV

Iron 12% DV
Selenium 5% DV

Update: Since these were such a big hit I decided to make them again but I realized halfway through I was out of dairy-free baking chips. Using my quick thinking I threw in some peanuts instead and they were fab! Good for those lovers of chocolate and peanut flavors together - but who isn't?

Chole Bhature (GF V HCLF)

I love Indian night at our house! My dad and I love a good curry. My mom? She can't handle the heat. If you can't either then don't make this dish because cutting back on the heat would be chipping away at the foundation of the dish.

Serves: 4 | Time: 25-45 minutes

Main ingredients:
3 cups cooked chickpeas
1 cup low-fat coconut milk
1 tsp cumin powder
1/8-1/4 cayenne powder
1/2 tsp turmeric
1 tsp garam masala
1 tsp amchur/mango powder
1/2 tsp black or pink salt
1 cup filtered water

Paste ingredients:
1 pint of grape tomatoes
1/2 medium red onion
1/2 inch ginger
1 tsp garlic powder
1 tsp green curry paste

Tempering spices:
2 bay leaves
2-3 whole cloves
a pinch of asafoetida/hing
1 tsp cumin seeds or 1/2 tsp ground cumin
2 inch cinnamon or 1/2 tsp ceylon cinnamon
2 green cardamom or 1/8-1/4 tsp cardamom powder
2-3 black peppercorns or 1/4 heaping tsp black pepper

Garnish:
1/3 cup chopped cilantro

Soak 1-1.5 cups of dried chickpeas overnight. Cook for 30 minutes and strain. Alternately use 2 cans of precooked chickpeas. Rinse and drain those, if using. Set aside.
Blend the ingredients for the paste in a food processor, set aside. If you're sensitive to onions, like me, then I suggest cooking the onion first.

Add the tempering spices to a hot pan and stir for a few minutes. Pour in the paste and bring to a simmer. Stir in the chickpeas.
Add the spices, water and coconut milk. Stir and cover. Simmer for 15 minutes.

Serve with coconut or plain basmati rice and garnish with chopped cilantro. This is also great with flatbreads. I steamed some carrots which my mom said was a nice touch.

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