![nl-jan_2022-cheeseless_mac](http://itiswrittencanada.ca/wp-content/uploads/nl-jan_2022-cheeseless_mac-e1640708693266.jpg)
CHEESE-LESS MAC N’ CHEESE
Ingredients:
- 1 small, sweet potato (to make about 3/4 cup mashed)
- ¾ cup pumpkin puree
- ½ cup vegan butter, melted
- 1/3 cup nutritional yeast
- Whole small bulb roasted garlic
- ½ cup unsweetened plant-based milk
- 1/8 – ¼ tsp cayenne pepper
- ½ tsp paprika
- 2 tsp salt (or to taste)
- Shredded vegan cheese
- 1 pkg whole grain or gluten-free elbow noodles
Instructions:
To roast garlic:
- Preheat oven to 400°F
- Peel and discard the papery outer layers of the whole garlic bulb. (Leave the skins of the individual cloves of garlic intact)
- Using a sharp knife, cut 1/4 to a 1/2 inch from the top of cloves.
- Place the garlic head in a large piece of foil.
- Drizzle 1 tsp. olive oil over top of garlic.
- Close foil tightly around garlic and place in the oven for about 25 – 30 minutes.
- Cool and remove roasted garlic cloves from their skins.
To bake sweet potato:
- Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper or aluminum foil.
- Use a fork to poke holes into the sweet potato and set on the baking sheet.
- Roast for 35 to 40 50 minutes, or until the skin has puffed up and you can easily pierce them with a fork.
- Add all ingredients to food processor or blender and blend till smooth and creamy.
- Cook pasta and drain.
- Transfer cooked pasta to larger mixing bowl and fold the blended creamy sauce into the warm pasta.
- Serve as is or transfer to a large casserole dish and top with vegan shredded cheese.
- Bake pasta at 350°F for about 20 minutes.
- Serve hot and enjoy!
![nl-dec-2021-cranberry-almond-cake](http://itiswrittencanada.ca/wp-content/uploads/nl-dec-2021-cranberry-almond-cake-e1638307467948-800x667.jpg)
CRANBERRY ALMOND CAKE
Ingredients:
Cake:
- 2 cups oat flour
- 1 cup white rice or sorghum flour
- 1 cup organic sugar
- 1 1/2 tsp baking powder
- 1 cup almond milk
- 1/3 cup vegetable oil
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 cups fresh cranberries
- 1/3 cup slivered almonds
Glaze:
- 1 cup powdered sugar
- 1 tsp almond extract
- 1 tbsp almond milk
Instructions:
Cake:
- Preheat oven to 350 F.
- Combine flours, sugar, and baking powder. Stir well.
- Add milk, oil, vinegar, and extracts to flour mixture and mix until well combined.
- Add cranberries and almonds and fold into batter until evenly distributed.
- Spoon batter into greased 8×8 dish.
- Bake for 55-60 minutes, until a toothpick or cake tester inserted in the center of the cake comes out clean.
Glaze:
- Stir together powdered sugar, almond extract, and milk.
- Mix well and drizzle over the COOLED cake.
![nl-nov-2021- squash-hummus](http://itiswrittencanada.ca/wp-content/uploads/nl-nov-2021-squash-hummus-e1635458194366.jpg)
SQUASH HUMMUS
Ingredients:
- 1 can of chickpeas
- 3 garlic cloves
- 1 cup cooked pureed squash
- 2 tsp. lime juice
- 1 tsp. green curry paste
- 1/2 tsp. salt
- 1/4 tsp. cinnamon
- 1/2 cup olive oil
Instructions:
- Place all ingredients in a food processor and purée.
- Garnish with chopped cranberries and parsley.
- Enjoy as a dip with your chips and veggies or as a spread on your favourite bread or as a sauce for pasta and salads.
![nl-oct-2021-pancakes](http://itiswrittencanada.ca/wp-content/uploads/nl-oct-2021-pancakes-800x537.jpg)
PANCAKES
Ingredients:
- 1 cup oats (rolled)
- 1 cup plant-based milk
- 1 banana (med-large)
- 1/2 tsp baking powder
- 1 Tbsp ground flax/ground chia seed
Instructions:
- Place all ingredients in a blender.
- Blend till smooth.
- Preheat non-stick pan on medium heat.
- Spread a little oil on pan.
- Spoon out batter onto pan and cook on one side till it has a bunch of bubbles and dries out. Flip over and brown.
- Serve with toppings of choice.
![nl-smoothie-jul-2021](http://itiswrittencanada.ca/wp-content/uploads/nl-smoothie-jul-2021-800x717.jpg)
SMOOTHIE BOWL
Ingredients:
- 2 frozen bananas
- ⅓ cup almond milk
- 2 tablespoons peanut butter
- 2 tablespoons cacao powder
Optional add-ins: (add them if you have them!)
- 2 scoops protein powder of your choice
- 2 teaspoons maca powder
- 1 tablespoon chia seeds, flax seeds, or hemp seeds
For topping:
- ½ banana, sliced
- Granola
- Peanut butter, to drizzle
- Chia seeds
Instructions:
- Place frozen fruit, liquid, and any optional add-ins into a high-speed blender.
- Blend on high until smooth. You may need to add a little bit more liquid depending on how thick you like your smoothie.
- Place in bowl and top with listed toppings.
- Serve immediately.
![crunch wraps june-2021](http://itiswrittencanada.ca/wp-content/uploads/crunch-wraps-june-2021-e1622487418978-800x678.jpg)
CRUNCH WRAPS
Ingredients:
- 10-inch burrito-size flour tortillas
- Refried beans
- Shredded vegan cheese
- Tostada shells
- Vegan sour cream
- Avocado slices
- Chopped tomatoes
- Salsa of choice
- Shredded iceberg lettuce
- Cilantro leaves
Instructions:
- Place a flour tortilla on a flat surface.
- Spread all the fillings in the middle of the tortilla, but do not overstuff or overfill!
- Sprinkle shredded cheese on top, in roughly the same size as the tostada shell, but leave a generous border.
- Add some of the refried beans on top, spreading out to the border of the shredded cheese.
- Top with a small handful of chopped tomatoes, followed by a few spoons of salsa, a small handful of shredded lettuce, avocado slices, and a few cilantro leaves.
- Spread some vegan sour cream onto a tostada shell. Place the tostada shell on top of the beans, sour cream side face down.
- To fold, start with the bottom of the flour tortilla and fold the edge up over the center. Continue this process, for a total of 6 folds (like a hexagon) and press down to ensure the tortilla doesn’t unfold.
NOTE: If your flour tortillas are dry, I recommend briefly microwaving them in a damp paper towel to add some moisture, as dry tortillas will start to unfold.
To Cook the Crunch Wraps:
- Heat a skillet with a bit of oil over medium heat.
- Add a crunch wrap, seam-side down and cook for 2-3 minutes, until the surface is golden brown.
- Flip and cook for another 2-3 minutes until the second side is golden-brown.
- Take off the heat, slice in half, and enjoy!
![Pasta – May 2021](http://itiswrittencanada.ca/wp-content/uploads/Pasta-May-2021.jpg)
VEGAN BAKED FETA WITH CHERRY TOMATOES
Ingredients:
- 1 (14 oz) block firm tofu
- 2 tablespoons warm water
- 1 teaspoon white miso optional, but recommended
- 1 tablespoon nutritional yeast
- 2 tablespoons light olive oil or other neutral-flavored oil
- 1 tablespoons apple cider vinegar
- 1 teaspoon lemon juice
- 1 1/4 teaspoon salt
- 1 teaspoon oregano optional
- 1/2 teaspoon garlic powder
Remaining Ingredients:
- 2 pints cherry tomatoes (4 cups)
- 3 cloves garlic peeled and sliced in quarters
- 1/2 cup olive oil
- 1/4 teaspoon red pepper flakes (optional – add to taste)
- 1/4 tsp fresh ground pepper
- 1/4 cup fresh basil (or 2 tbsp vegan pesto)
- 1 (16 oz.) package pasta cooked and drained – any shape
Instructions:
- Preheat your oven to 400° F (204°C).
- Drain and press your tofu to get all the excess liquid out of it, then crumble it up into a food processor. (If you don’t have one, you can mash it in a large bowl.)
- Mix miso paste with warm water and add it to the food processor along with nutritional yeast, apple cider vinegar, lemon juice, salt, dry oregano, and garlic powder and blend until smooth.
- Add it to the center of a large baking dish. (I put my feta back into the open tofu container and packed it down to shape it into a rectangle before flipping it over in the center of the dish.)
- Add washed cherry tomatoes and sliced garlic cloves to the dish surrounding the feta.
- Drizzle with olive oil and sprinkle with red pepper flakes, fresh ground pepper, and some additional Italian spices or more oregano if desired.
- Bake at 400°F (204°C) for 30-35 minutes until the tomatoes look slightly wrinkly and are bubbling in their juices.
- While the tomatoes and feta are in the oven, boil pasta (any shape that you want) according to package directions. Drain the pasta and toss it in with the cooked feta and tomatoes as soon as they come out of the oven. Add the fresh basil and serve hot.
![funky-smoothie](http://itiswrittencanada.ca/wp-content/uploads/funky-smoothie-800x450.jpg)
FUNKY MONKEY SMOOTHIE
Ingredients:
1-2 Cup(s) plant-based milk
3 frozen bananas (cut into inches)
1 Tablespoon Akava (or Coffee Substitute)
1 Tablespoon carob powder (or cacao powder)
1-2 Tablespoon(s) peanut butter (can also use nut or seed butter)
Instructions:
- Add ingredients into blender, and blend until smooth
- Pour into glasses and serve
![apr-21 recipe](http://itiswrittencanada.ca/wp-content/uploads/apr-21-recip-e1617052122544-800x797.jpg)
OAT PECAN BURGERS
Ingredients:
4 cups water
1 cup pecans
1/3 cup soy sauce or Braggs
1/4 cup oil
1/4 c yeast flakes
2 tsp garlic powder
1 tablespoon dry basil
2 tsp onion powder
1 tsp chicken-style seasoning
1 tsp ground coriander
1 tsp sage
paprika if desired
4 cups rolled oats
Instructions:
- Blend pecans with 2 cups of water until smooth.
- Pour into large pot, put it on medium to high heat.
- Add ALL other ingredients except oats into the large pot. Bring to a slow boil, then stir in the oats and remove from heat.
- Cover and cool, mixing occasionally to speed up the cooling process.
- Once the mixture is cool enough that it won’t burn your hands—Form patties using a large canning jar lid ring.
- Place patties on oiled cookie sheet.
- Bake 350° for 15 minutes on each side.
![recipe-mar 2021](http://itiswrittencanada.ca/wp-content/uploads/recipe-mar-2021-e1614701855371-687x800.jpg)
CARROT TOP AND ARUGULA PESTO
Ingredients:
2 cups packed carrot greens, washed and dried
1 cup arugula
3 cloves garlic, smashed and roughly chopped
1/2 cup pumpkin seeds
2 tablespoons hemp seeds
1 tablespoons nutritional yeast
1 teaspoon dried basil powder
1 teaspoon onion powder
1/4 to 1/2 teaspoon salt
1/3 cup olive oil
Instructions:
- Cut the stems off the carrot tops and the arugula.
- Place all ingredients except olive oil in a food processor. Process well, but don’t puree the mixture.
- Stop the food processor, add the oil, then process another several seconds.
- Taste, and adjust salt and seasonings to your liking.
![Vegan-Cashew-Parmasean](http://itiswrittencanada.ca/wp-content/uploads/Vegan-Cashew-Parmasean-800x450.jpg)
CASHEW, PUMPKIN SEED PARMESAN
Ingredients:
1/2 cup raw cashews
1/2 cup raw pumpkin seeds
1/4 cup nutritional yeast (find this at the natural foods store)
3/4 teaspoon Himalayan salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Instructions:
- Place all ingredients in a food processor. Process to very fine crumbs. Do not puree.
- Store in a sealed container in the fridge and use within two weeks.
- ENJOY on pasta or salads!
![Marinara-and-Zucchini](http://itiswrittencanada.ca/wp-content/uploads/Marinara-and-Zucchini-800x450.jpg)
CHUNKY HUNKY MARINARA SAUCE WITH ZUCCHINI NOODLES
Marinara Ingredients:
2 large tomatoes, chopped
1 cup sundried tomatoes, soaked till soft, drained, and chopped
1 large red bell pepper, chopped
1/2 cup sweet onion, chopped
1 Tablespoon extra virgin olive oil
3 cloves garlic, crushed
3/4 teaspoon Himalayan salt, or to taste
1/4 teaspoon chili flakes
Dash cayenne pepper
2 tablespoons minced fresh basil and 1 Tablespoon dried basil
2 teaspoons dried Italian-blend seasoning
2 teaspoons onion powder
2 teaspoons garlic powder
1 Tablespoon nutritional yeast
Instructions:
- Place all the ingredients for the marinara sauce in a food processor fitted with the S blade and
process until smooth/chunky. Stored in a sealed container in the refrigerator, Marinara Sauce will
keep for three days.
ZUCCHINI NOODLE INGREDIENTS
2 medium zucchinis cut in half lengthwise
Instructions:
- Use a spiral slicer or vegetable peeler to transform the zucchinis into noodles. Toss the zucchini
noodles with enough marinara sauce to coat well and serve immediately. Serve with extra marinara
sauce on the side.
![Green-Smoothie-Popsicles](http://itiswrittencanada.ca/wp-content/uploads/Green-Smoothie-Popsicles-800x450.jpg)
Green Smoothie Popsicles
Ingredients:
3-4 frozen or fresh bananas
1-2 cups frozen sweet pineapple
1-2 handfuls of spinach or kale
Coconut water- enough to blend
Instructions:
- Place all ingredients into blender and blend until well combined.
- Pour into popsicle molds and freeze.
![chickpea egg – Feb 20212](http://itiswrittencanada.ca/wp-content/uploads/chickpea-egg-Feb-20212-scaled-e1612301193709-800x536.jpg)
CHICKPEA EGG
Ingredients:
1/2 C chickpea flour
1/2-1 C water (depending on how thick you like your egg to be)
1/4 tsp turmeric powder
1/4 tsp black salt or to taste
1/4 tsp onion powder
1/8 tsp garlic powder
1/2 tsp chicken seasoning
Instructions:
- Slowly add the water to the chickpea flour, so it does not clump. Alternatively, set it aside for a few minutes to give any clumps a chance to dissolve.
- Heat a 12-inch pan over medium heat, add enough oil to lightly coat the bottom of the pan, and pour in the batter.
- The underside should brown in 3 to 4 minutes (we’re only cooking one side). Fold up the crepe using your spatula.
- Makes 2 chickpea eggs.
- Enjoy on a bagel, with vegan mayo, ketchup, cheese, slice of tomato and lettuce for a filling, high protein breakfast that will stay with you for hours.
![Overnight Oats-2020](http://itiswrittencanada.ca/wp-content/uploads/Overnight-Oats-2020-scaled-e1608673471125-787x800.jpg)
OVERNIGHT OATMEAL
Ingredients:
1/2-1 cup uncooked rolled or quick oats
1/3 cup + 2 T milk alternative (coconut, or nut milk)
1/4 cup vegan yogurt
1 T chia seeds
2 tsp hemp seeds (optional)
1 tsp maple syrup
1/4-1/2 cup fresh fruit (blueberries, strawberries, raspberries, mango)
Instructions:
- Add all ingredients except the fruit to the mason jar.
- Mix the ingredients together.
- Add fruit on top, secure lid, and place in fridge overnight.
- In the morning, you can either eat the oatmeal straight out of the mason jar or place it in a bowl.
- Eat chilled. Add some granola on top for a little crunch!
Note 1: If you don’t have or don’t want to use vegan yogurt, feel free to add more milk to the oatmeal.
Note 2: If you don’t own a half-pint mason jar, you can use a small Tupperware container.
![Spiced-Apple-Cider](http://itiswrittencanada.ca/wp-content/uploads/Spiced-Apple-Cider-800x450.jpg)
SPICED APPLE CIDER
Ingredients:
1 litre fresh apple juice
4 whole cloves
3 cardamom seeds
1 stick cinnamon
1 chunk of fresh ginger
2 slices of fresh apple (cut in wheel shapes)
Instructions:
- Pour apple juice into a large pot.
- Crush cloves, cardamom seeds, cinnamon and fresh ginger with a pistil and mortar.
- Add crushed spices and fresh apple slices to apple juice.
- Place pot on stovetop and bring to boil.
- Remove from heat, cover with lid and let steep for 10 minutes.
- Strain and enjoy!
![summerlicious-green-smoothie](http://itiswrittencanada.ca/wp-content/uploads/summerlicious-green-smoothie-800x450.jpg)
SUMMERLICIOUS GREEN SMOOTHIE
Ingredients:
1 cup water
Handful of red grapes
1 orange peeled and sliced
1 pear peeled and sliced
1 banana peeled and sliced
1 large bunch of spinach washed
Instructions:
- Pour water into blender (preferably a high-speed blender)
- Add red grapes, sliced orange, pear and banana
- Add spinach to fill blender to the brim
- Blend for 1 minute, then press down ingredients with plunger
- Add more spinach
- Blend until smooth
- Pour into glasses and serve
![Nov 20 – Butternut](http://itiswrittencanada.ca/wp-content/uploads/Nov-20-Butternut-scaled-e1604357267562.jpg)
BUTTERNUT SQUASH SOUP
Ingredients:
1 large onion
7 cloves garlic
2 tablespoons olive oil
1 medium zucchini
3 stalks celery
3 average size carrots
1 medium to large yam
10 oz. of diced plum tomatoes
1 average size butternut squash
2 cups water
1 can coconut milk
2.5 teaspoons chicken style seasoning
1.5 – 2.5 teaspoons salt
1.5 – 2 teaspoons Braggs
1/2 teaspoon or bit more cumin
Instructions:
- Sauté the onion and garlic with two tablespoons of olive oil.
- Peel the carrots, yams, and butternut squash. Roughly chop the zucchini, celery, carrots, yam, tomatoes, and butternut squash.
- Put in 2 cups of water to sautéed onion and garlic and add chopped veggies. Cover with lid and let simmer until veggies are tender.
- Add the coconut milk and seasonings. Adjust salt to taste.
- Blend everything with a handheld blender until smooth. Alternately, blend in blender.
![October 2020 Greek Pasta Salad](http://itiswrittencanada.ca/wp-content/uploads/October-2020-Greek-Pasta-Salad-e1601389851813.jpeg)
GREEK PASTA SALAD
Ingredients:
1 bag of favorite pasta (fusilli, macaroni, etc.)
1-2 cups cucumbers sliced and quartered
1-2 cups chopped tomatoes
1 block extra firm tofu
1 can sliced olives
1/3 cup extra virgin olive oil
3 tablespoon lemon juice
2 teaspoon oregano
salt to taste
Instructions:
- Cook pasta according to package instructions. Drain and rinse with cold water.
- Add desired amount of cucumbers, tomatoes, and olives in with the cooked pasta.
- Drain and press the tofu dry with a paper or clean kitchen towel. Crumble tofu block into bowl with pasta and veggies.
- Add the olive oil, lemon juice, oregano and salt and mix until well combined.
![August 2020 – Toasted Sesame Seed Dressing](http://itiswrittencanada.ca/wp-content/uploads/iStock-11535361075555-scaled-e1596039317660.jpg)
TOASTED SESAME DRESSING
Ingredients:
3 1/2 tablespoons lemon juice
2 tablespoons water
1 1/2 tablespoons liquid aminos (or substitute a mild soy-sauce)
2 tablespoons toasted sesame seeds
1 teaspoon minced garlic
1 teaspoon ginger root, grated
2 tablespoons raw almond butter
2 tablespoons maple syrup
1/4 teaspoon sesame oil
Instructions:
- Combine all ingredients in a blender and blend on high until everything is well combined.
- Pour over your favorite salad.
- Note, a little goes a long way.
![granola – July 2020](http://itiswrittencanada.ca/wp-content/uploads/marcin-skalij-LkFme_lYghs-unsplash-e1593531627497.jpg)
HONEY ALMOND GRANOLA
Ingredients:
1 cup whole almonds, divided
3 cups old fashioned oats
1/2 teaspoon salt
1/4 cup coconut sugar
1/4 cup honey
3 tablespoons oil
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
Instructions:
- Preheat oven to 350 degrees.
- In a food processor or blender, pulse half of the almonds until they are very finely chopped. Pour them into a large bowl. Chop the other half of the almonds coarsely and pour them into the same bowl.
- Pour the oats, salt, and coconut sugar into the bowl with the almonds. Stir to combine.
- In a small microwaveable bowl, combine honey and oil, and heat for 40 seconds. Stir to dissolve the oil. Add the vanilla and almond extract.
- Pour the honey mixture over the oats. Stir to coat evenly.
- Pour the oat mixture evenly onto a Silpat or parchment-lined baking sheet (helpful if it has sides).
- Bake for 5 minutes. Stir and spread back to an even layer. Return to the oven for 5 more minutes, or until golden brown around the edges.
- Place the granola onto wax paper to cool. Spread it out into a thin layer – about 1/2 inch thick.
- After it cools completely, break the granola into clusters and store in an airtight container.
![Homemade spinach on a Gas Stove in a pan.](http://itiswrittencanada.ca/wp-content/uploads/spinach-e1591630786519-766x800.jpg)
MUBOORA (AFRICAN PEANUT AND SPINACH TOPPING)
Ingredients:
Sautéed Half onion
Sautéed 3 cloves Garlic
Sautéed 1 inch nub of ginger (Or powder ginger)
Crumbled up tofu (1 block)
Chopped up spinach (half bag)
Add three or so tablespoons of peanut butter
1/4 cup of tomato sauce or fresh tomatoes (optional).
Salt to taste.
Instructions:
Pan-fry everything together and let it simmer for a few minutes with a lid on.
Enjoy on top of rice or with flatbread.
Health Nugget
Because we were created to move, exercising is critical to our health and happiness. In fact, nature’s wonderful works need to be kept in active motion in order to accomplish the object for which they were designed. Think about it: The ocean is in constant motion. The springing grass moves and fills the fields with its beauty. The sun, moon and stars all move and are glorious in fulfilling their mission. And humans, their minds and bodies created in God’s own image, must be active in order to fill their appointed place. Action gives power, so let’s keep active!
APPLESAUCE LOAF CAKE
Ingredients:
1 banana or 2 tablespoons chia seeds & 6 tablespoons water
2 cups unsweetened applesauce
1/2 cup maple syrup
1/3 cup melted coconut oil
2 cups brown rice flour
1 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon vanilla
Instructions:
- Pre-heat oven to 350 degrees. Place parchment paper in a loaf pan.
- Puree egg replacement, applesauce, maple syrup, vanilla and oil in a blender or food processor.
- Whisk flour, baking powder, cinnamon and salt in a large bowl.
- Create a well in the center of the dry ingredients and pour in the wet ingredients. Gradually stir the dry into the wet and stir until combined.
- Immediately spread out into the prepared pan and transfer to the oven.
- Bake until golden brown and the cake springs back when lightly touched, 35-45 minutes.
- Let cool in pan 10 minutes before lifting out onto a cooling rack.
FALAFELS
Ingredients:
3 cups cooked chickpeas
1 cup chopped cilantro or parsley or spinach
½ cup green onions
1/4 cup lemon juice
2 tablespoons tahini
3 cloves minced garlic
1/4 cup brown rice flour
1 1/2 teaspoons salt
1 teaspoon paprika
1 teaspoon coriander
1/4 teaspoon cayenne
1/2 teaspoon oregano
Instructions:
- Pre-heat oven to 350 degrees.
- Place all ingredients in a food processor and pulse until well combined. Do not over process – you don’t want to end up with hummus.
- Take a couple tablespoons of the mixture and form into a ball. Place onto oiled baking sheet.
- Bake for 15 minutes, flip and then bake for another 15 minutes.
- Enjoy as a part of a bowl, pita or by themselves.
High Protein Oat and Garbanzo Bean Waffles
For the waffles:
3 cups rolled oats
1 cup dried raw garbanzo beans (chickpeas), soaked overnight, then drained and rinsed (do not substitute canned chickpeas)
½ – 1 teaspoons salt
5 cups water
Topping ideas:
Fresh berries
Maple syrup
Nut butter of choice
Coconut whipped cream
Instructions:
- Pre-heat your waffle maker. If your waffle iron tends to stick, lightly coat with cooking spray, or brush both plates with a neutral-flavored oil before pouring the batter for each waffle.
- Blend all ingredients in a blender until smooth.
- Pour one waffle’s worth of batter into your waffle maker and cook according to your waffle maker’s instructions. Waffles are done when uniformly golden brown on the outside. Note: Immediately after removing the waffles from the waffle iron, the insides of these waffles may appear a little under-done. Let them sit for 3-5 minutes before serving. If cooking to serve all at once, keep waffles warm in a 200 degrees F oven, on a cooling rack placed over a baking sheet. Centers will set while warming.
- Repeat with remaining batter, thinning batter as needed. (Due to the blended oats in the recipe, the batter will thicken after the first or second waffle has cooked; stir in an additional 1/3 cup of water into the uncooked batter to keep it pourable).
Enjoy!
Creamy, Rich Dark Chocolate mousse
Ingredients:
1 package soft tofu
1/2-3/4 cup dark chocolate chips
1/4 cup raw cocoa powder
1/2 teaspoon vanilla
3 tablespoons coconut cream (to desired thickness)
1/3 cup coconut palm sugar and cane sugar mixed
2-3 tablespoons maple syrup (to desired sweetness)
Instructions:
- Drain tofu then blend until smooth.
- Melt the chocolate chips on the stove, then add the rest of ingredients to the melted chocolate (except the tofu).
- Add melted ingredients to the tofu and blend again until creamy and smooth.
- Put in serving dishes and chill to set up before serving, at least an hour or so. Chilling over night is ideal.
- Enjoy with thickened fruit, fresh fruit, and/or coconut whipped topping. For an extra special touch, add fresh fruit and finely grate dark chocolate on top to garnish.
Crust Instructions:
- Preheat oven to 450° F and lightly oil 9.5 inch pie pan.
- Place grated potatoes on a clean towel and firmly squeeze out excess moisture.
- Add potatoes to pie pan and drizzle with melted vegan butter and 1/4 teaspoon salt.
- Press into the pan and up the sides. Bake for 25-30 minutes or until golden brown. Set aside.
- Lower oven heat to 400° F.
Simple Tofu Quiche
Crust Ingredients:
3 cups grated potatoes
2 tablespoons melted vegan butter or olive oil
1/4 teaspoon sea salt
Filling Ingredients:
12.3 ounces extra-firm silken tofu (patted dry)
2 tablespoons nutritional yeast
3 tablespoons hummus
Sea salt (to taste)
3 cloves garlic (chopped)
2 medium leeks (thinly sliced or substitute 1 medium diced onion)
3/4 cup cherry tomatoes (halved)
1 cup chopped broccoli
Filling Instructions:
- Prep veggies and garlic and add to a baking sheet.
- Toss with 2 tablespoons olive oil and a pinch of salt. Toss to coat.
- Place in the oven and bake until soft and golden brown (around 20-30 minutes).
- Set aside and lower oven heat to 375° F.
- To prepare tofu filling: Add drained tofu to a food processor with nutritional yeast, hummus, and a heaping 1/4 teaspoon of sea salt. Set aside.
- Remove veggies from oven, add to a mixing bowl and top with the tofu mixture.
- Toss to coat, then add to the crust and spread into an even layer.
- Bake quiche at 375° F for 30-40 minutes or until the top appears golden brown and firm.
- Let cool, and serve with fresh herbs or green onion.