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Showing posts from April, 2023

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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Pineapple Chick'n and Rice Casserole (vegan)

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  INGREDIENTS: 3 cups of mock chicken or soy curls cooked in chick'n broth and pressed dry ------------------------------- 1 1/2 cups uncooked rice or quinoa 1 cup coconut milk 1 1/4 c. water ----------------------- 1 cup broth + remaining coconut milk ---------------------------------------------- 1 red onion, chopped 1 red bell pepper, chopped 2- 8 oz. cans of crushed pineapple (pour off juice) (green onion for garnish) This recipe is a family-friendly, vegan version of what is often called Hawaian Pineapple Chicken. It was a popular recipe for dinner parties in the 70s when so many people had begun to holiday in Hawaii and wanted to recreate that lovely experience. I veganized the conventional  recipe using soy curls and it was a big hit at a weekend potluck. Looking at it now, makes me want to make it again this weekend. For that reason, I am quickly taking down the recipe instructions before I forget them! As mentioned, this is "family-friendly" which at our house i
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Tabulleh with Chick'n Crumbles

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  Tabulleh with Chick'n Crumbles - A refreshingplant-based version of a popular Middle Eastern salad Who doesn't remember the minty-lemony refreshing surprise of their first spoonful of Taboulleh? Not surprising that the Middle Eastern country of Lebanon claims it as one of its most popular dishes world-wide.  In the simplest terms, it is a salad made from bulgur or cracked wheat soaked in lemon juice and olive oil and stuffed with fresh herbs, like chopped mint and parsley (or cilantro) and topped with veggies like cucumber, onion, and tomato, a pleasant mix of spices, chopped nuts or seeds, and sometimes chicken mince is fried up and mixed in. We have veganized the salad and are including a crumble made from soy curls (recipe below) although it would work well with other faux chicken meat or tofu crumbles. I've also included a recipe at the very bottom for easy-peasy oat flat breads. This recipe will serve 8. INGREDIENTS: 1 cup  bulgur or cracked wheat      (other grains
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