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Showing posts from April, 2019

Vegan Carob Waffles

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The delicious vegan Carob Waffle  (NOT Pancake) I have been publishing (and sampling) so many carob recipes lately that it was inevitable that I would next come up with a delicious carob waffle recipe-- our household LOVES a great waffle! So, here it is! And it is soooo YUMMY!  I am not exaggerating!  INGREDIENTS: 2 cups of whole wheat flour 2/3 cup of raw carob flour 1 tablespoon baking powder 1/2 teaspoon baking soda (without aluminum) 1 very ripe mashed banana 2/3 cup granulated sugar 1 1/2 cup of non-dairy milk (I used soy) 1/2 cup of filtered water 2/3 cup of grape seed oil *all of the above ingredients (except baking soda/baking powder/water) were organic but use what you have access to. **I did not use salt or vanilla because our little dog likes carob treats that we like. You can add how much salt and/or vanilla you usually use-- I didn't notice any problem with deleting them. ***Grape seed oil is a polyunsaturated, mild flavored oil that goes well with sweet items. METHOD
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The Real Deal Baked Veggie Burger (Patty)... #Vegan #GlutenFree #Soyfree

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I call this burger "the real deal veggie burger" because it uses actual whole food REAL veggies (not just ground gluten or a tofu mix) to create these light, delicious, baked patty that you can eat between a bun or bread (as above) or use as a patty with sauce.  Some might call them "veggie fritters."  But unlike the usual fritters, there is no egg involved, and no deep-frying buckets of grease. The recipe involves 4 delicious veggies that many of us have on hand: a small onion , a medium potato , a medium carrot and 2 medium-size zucchini along with a 1/2 cup of fresh Parsley . The original recipe asks to have the zucchini, carrot and potato all "grated" but I got good results just by throwing them into my food processor and pulsing a few times until they were well chopped and combined.  Then I took the processed vegs and let them sit in a bowl with about a 1/2 tsp of salt sprinkled over them, covered with plastic wrap.  I let the vegetables re
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Veggie & Tofu Wontons

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Veggie and Tofu Wontons INGREDIENTS: 100g mashed firm tofu ½ cup celery, chopped finely 1 Pak Choi leaf, finely sliced or 1 or 2 cabbage leaves, finely diced Small white onion, diced finely 2 tsp. carrots grated 1/4 tsp. salt 1 tsp. soy sauce 2 tsp. grated ginger 1/2 package (25) wonton wrappers, or as needed Water Wash - 2 tsp. of water + ¼ tsp. cornstarch Pinch of pepper 1 tsp. each: honey, sesame oil 2 Tbsp. oil for pan fry but leave wontons in flat triangles, or 3 to 4 cups oil for deep-frying, as needed INSTRUCTIONS FOR VEGGIE & TOFU WONTONS In  a sauté pan, heat 2 tsp. oil and sauté celery, carrots, onion, pak choy, ginger When tender, season with soy sauce, sesame oil, honey, salt and pepper. Add mashed tofu into vegetables, mix well then let cool Heat the oil for deep-frying while you are wrapping the wontons. To fill the wontons, lay a wrapper in front of you so that it forms a diamond shape. With your finger place some
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Lentil and Quinoa Cabbage Roll Recipe

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The following recipe for lentil and quinoa cabbage rolls is from the "Get Stuffed" Night    (April 18, 2019)  @ the Alberni Vegetarian Supper LENTIL AND QUINOA CABBAGE ROLL RECIPE-  INGREDIENTS 1 head of Green Cabbage , see Recipe Notes at the bottom of Instructions below For the Filling 3/4 cup Brown Lentils 3 cups Water 1/2 cup uncooked Quinoa 1 cup Vegetable Broth 1 small Onion, diced 1 Tbsp. each: Vegetable Oil , Red Wine Vinegar 2 Tbsp. Soy Sauce 1 tsp. Smoked Paprika For the Sauce: 1 (28 ounce) can Tomato Puree 1 Tbsp. Maple Syrup , or sweetener of choice 1 1/2 tsp. Red Wine Vinegar Salt and Pepper to taste INSTRUCTIONS Place 3 inches water into a large pot and add cabbage. Bring to a boil, lower heat and cover.  Steam until leaves peel off easily, 20 minutes. Remove cabbage & cool for a few minutes. **See notes at the bottom of this recipe. Preparing the filling : Place the water into a small saucepan and add le
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