vegan

Sante Fe Slow Cooker Jackfruit

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  • 2 cans young jackfruit (in brine)
  • 4 tbso spicey bbq sauce
  • 4 tbsp water
  • 1 tbsp tomato paste
  • 1.5 tsp cumin
  • 3 garlic cloves, minced
  • 1/2 tsp oregano
  • 1 tsp paprika
  • 1 tsp hot pepper flakes (or more to taste)
  • 1 tbsp apple cider vinegar
  • 1 can diced stewed tomatoes
  • 1 bay leaf
  • 1/2 tsp salt
  • Few drops liquid smoke
  • 1/2 package tofu (crumbled), optional

Put all ingredients in a slow cooker and place on low for 4 hours, or high for 2.  Once it is done cooking, shred the jackfruit with 2 forks.  Want to have it in a taco?  Preheat the oven to 300 degrees (I did this in the toaster oven).  Taking a soft tortilla, and place in the oven over two rungs of the rack, allowing the ends of the tortilla to hang down.  Allow this to cook for about 8 minutes or until slightly browned. Enjoy!

Product review: Bean Curd Noodles

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For those following a plant based lifestyle, its nice to find some new and different protein options. When I found these noodles at an Asian grocery store, I thought they would be great to try!  The noodles come plain and "seasoned" though I find that both are pretty bland - similar texture and flavour to firm tofu. 

I started by stir frying these along with some veggies. Since these are a protein source, no need to add another protein alternative unless you want to.  I threw in a variety of spices, garlic, ginger as well as siracha.  

With the leftovers, I turned the noodle dish into a soup: making a miso broth with miso paste and hot water.  

OatFree Hot Cereal (Gluten Free, Vegan)

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This is a great option for anyone who needs to follow a gluten free diet, psyllium husk is gluten free and gives this cereal a great texture!  Psyllium husk is rally high in soluble fibre, so it makes it really filling as well, and as a bonus psyllium is great for regularity (for those with IBS-D it may help you out!) and cholesterol lowering. 

  • 1/2 scoop protein powder (I used Vega Sport)

  • 4 tbsp psyllium husk

  • 1/2 cup plant milk (unsweetened)

  • Optional: 1/2 tsp vanilla extract, 1/2 tsp cinnamon powder, frozen fruit

Mix protein powder with enough water (or milk) to form a paste. Add to the bowl the psyllium husk and milk. Mix well and let it sit for 3 to 5 minutes (mixing occassionally), adding more liquid as needed. Serve with toppings of choice. 

Cookie Dough Breakfast Muffin

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  • 1/4 cup chickpea (besan) flour

  • 1/2 very ripe banana, mashed well

  • 2 tbsp peanut flour

  • 1/2 tsp vanilla extract

  • 4 tbsp plant based milk

  • Sprinkle of chocolate chips

Grease a microwave safe bowl, and add all ingredients together. Microwave for 2 minutes at power level 70. Cook for an additional 30 sec increments (on high) until the cenre is a bit firm to the touch. Enjoy!

Vegan Poke

I saw online that some specialty stores and restaurants were selling a vegan sashimi-style fish, and I thought to myself why not just make my own!  I had never had a poke bowl (pronounced Pok-ay) so I thought this would be a perfect opportunity!  This is an amazing dish to bookmark for summer when tomatoes are in season. YUM!

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  • 2-3 ripe plum tomatoes
  • 2-3 tbsp low sodium soy sauce
  • 1-2 tsp sesame oil
  • 1/4 tsp powdered ginger
  • 1/2 tsp siracha (or to taste)

Boil water in a medium pot. Wash your tomatoes, and pierce the skin a few times with a fork. Prepare a large bowl of ice cold water, set aside. Place the tomatoes in the boiling water, and watch carefully. Once the skin starts to split, remove the tomatoes with a slotted spoon and plunge directly into the ice water. Once cool to the touch, peel off the skin, slice into small sections and remove any seeds and ribs. 

In a shallow bowl, add the rest of the ingredients and mix.  Coat the tomatoes in the mixture, and lets them set for 10 minutes or so in the bowl. Remove and add on top of sushi rice, in collard green sushi rolls or a poke bowl!  Remember, unlike sushi this is low in protein.  Edamame is a great compliment to this vegan sashimi!  Enjoy xo

Better than Boxed Crackers

These crackers are awesome! They are really easy to make, I was surprised how great they turned out.  They are also vegan, gluten free and high in protein.  Each cracker (for a recipe of 30) has 3.5 g of protein.

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  • 3/4 cup shredded carrot
  • 1/2 cup water
  • 3 tbsp flax seed
  • 1/2 cup plain vegan protein powder
  • 1 tbsp sesame seed
  • 2 tbsp hemp seeds
  • 1 tbsp chia seeds
  • 1/4 tsp salt
  • 1 tbsp oil

Directions:

Preheat oven to 300 degrees. Place grated carrots onto a baking tray lined with parchment.  Bake in the oven and bake for 20 to 30 minutes (flipping a few times), or until a bit dry. Add water and flax seed into a bowl, mix well. Set aside. 

In a larger bowl, mix together protein powder, sesame seeds, hemp hearts, chia seeds and salt. Add in flax egg, oil and carrot, mixing together into a dough ball. Place dough into a 8x11 pan lined with parchment and greased.  Use your hands to press down the dough into the pan, trying to reach close to the edges. Score the top with a sharp knife into the desired size of crackers you want.

Bake for 45 minutes to 1 hr, then flip and bake for 10 to 15 minutes. Using a knife, break apart your crackers into squares and store in an airtight container.