Vegan Umami Mushroom Pasta
only 75 calories for a heaping bowl of umami!

A heaping bowl full of vegan umami… and only 75 calories for the entire meal!

By now, most of you know that my secret to being able to eat 8 ounces of cooked pasta and only sacrificing 20 calories (as opposed to hundreds) is Shirataki.

And because it is so light, it seems to call out for lighter, brighter ingredients. But today for some reason, I was really craving depth of flavor and that Indescribable umami.

So I went in deep and earthy with mushrooms, miso paste, and sage. My trick to making calorie dense pastes stretch is too thin them with a bit of water. This works beautifully for miso paste, nutbutters, and the like, although miso paste isn’t nearly the calorie hit that nutbutters are.

Here’s my simple recipe:

Vegan Unami Mushroom Pasta
Yield: 1 serving

3 tablespoons water
1 tablespoon yellow miso paste
1 cup sliced fresh shiitake mushrooms
1-8 ounce package Shirataki, rinsed and drained
1 tablespoon minced fresh Sage or one teaspoon dried (but I highly recommend the fresh)
1/8 teaspoon garlic powder
Sea salt and freshly ground pepper to taste

In a large skillet over medium-high or medium heat, whisk together water and miso paste until well combined. Add mushrooms and saute for a couple of minutes until coated with the miso sauce and softened. Stir in remaining ingredients except garnish. Serve immediately in a bowl topped with a sprig of fresh Sage.

Though this dish isn’t particularly Asian with the addition of the sage, I love to eat it with chopsticks because of the Shirataki and the Miso and just how much fun it is.

#vegan #veganrecipes #veganfood #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfood #plantbasedfoodshare #plantbasedfoodporn

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Single Vegan Microwave Oatmeal – Chocolate Chip Cookie

Single Vegan Microwave Oatmeal-Chocolate Chip Cookie!

It is ready in under 5 minutes, including 1 and 1/2 minutes of microwave cooking time.

It took three attempts over three days, but I finally got it right. Recently I posted my recipe for a single vegan microwave chocolate chip cookie, but wanting something with some more healthful ingredients in it, I decided to try an oatmeal version.

Bob, my fiercest critic and greatest supporter, said the first one tasted good – a far cry from his “not bad” –  but crumbled into a heap. So I tried it again and created an oatmeal-chocolate chip pancake.

Today’s version, however, was perfect: delicious, cookie-like in texture, and sugar-free because I made it with stevia, though you could use Demerara sugar if you prefer.

Recipe:

2 tablespoons flour (I use white whole wheat)
2 tablespoons old fashioned oats
2 tablespoons Stevia or Demerara sugar
1 tablespoon vegan butter
1 teaspoon Chia or flax seed meal
1 teaspoon non-dairy milk (I use soymilk)
2 drops vanilla extract
1 drop almond extract
1 tablespoon vegan dark chocolate chips or small chunks
1 tablespoon broken walnuts

Sea salt

In a small bowl, mix together all ingredients with your fingers. Pat into a cookie shape about 1/2 inch thick on a microwave-safe plate. Cook at full power for one and a half minutes. Depending on your microwave’s power, you might have to adjust cooking time. Sprinkle with a few grains of sea salt and let cool slightly before devouring.

#vegan #veganrecipes #veganfood #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfood #plantbasedfoodshare #plantbasedfoodporn

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Vegan Beer Battered Onion Petals

Vegan Fried Onion Petals!

Bob said this was the best batter he had ever tasted, so I have to share with you all.  To be specific, he said it was a “killer batter.”

1 medium Vidalia Onion, sliced into thin wedges like an apple
1/2 cup flour
1 1/2 tablespoons cornstarch
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/4 teaspoon sea salt
1/8 teaspoon freshly ground pepper
8 tablespoons (vegan) beer

Heat oil to 375 degrees. In a medium bowl, whisk together all ingredients except onion.  Working with 1/4 to 1/3 of the onion petals at a time, dip them into the batter and drop them into the hot oil, making sure not to let them touch initially.

Fry for 2 to 2 1/2 minutes or until golden brown. Drain on paper towel, and serve immediately with a sauce made of equal parts vegan mayo and ketchup.

Note: if desired, heat oil to 350 degrees and cook for 3 minutes if you don’t care for a small amount of crunch to your onion.

#vegan #veganrecipes #veganfood #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfood #plantbasedfoodshare #plantbasedfoodporn

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Best Vegan Cauliflower Tart Crust
plus bonus filling recipe

Yield: 4 4-inch mini tart shells or 1- 8 or 9″ tart shell

Wow!  My recipe contains no eggs or dairy, no fat, no nuts, and no pre-cooking of cauliflower.  But it boasts so much flavor with so few ingredients.

Note: this recipe is also gluten-free IF oats have not been cross-contaminated during processing.

The resulting crust is more tender than crispy, though it does yield delightfully crispy top edges. The doigh is so easy yo work with and the bsked crust holds its shape beautifully.  It is now my go-to savory crust.

2 1/2 cups cauliflower florets, the size of a walnut or smaller
1/2 cup old fashioned oats
2 tablespoons nutritional yeast
2 tablespoon chia or flax seed meal
1/8 to 1/4 teaspoon each garlic powder, onion powder, sea salt, and freshly ground black pepper

Preheat oven to 400 degrees. Grease 4 4-inch  mini tart pans with nonstick cooking spray–or 1 8- or 9-inch–and place on a baking sheet. Place all ingredients in bowl of food processor and process until mixture comes together in a homogeneous dough, approximately the consistency of cookie dough.  Divide dough evenly among tart pans–or transfer to single tart pan–and press into bottom and sides to achieve an even thickness throughout. Bake for 10 minutes, remove from oven, fill as desired, and bake as directed in your recipe, optimally about 15 to 20 minutes at around 400 degrees.

If you would like to make the tasty version depicted, here is my simple recipe:

Cherry Tomato Tarts

16 ounces firm tofu, drained

Optional but recommended: zest of 1/2 large lemon

2 tablespoons Liquid Aminos

2 tablespoons stone ground mustard

2 tablespoons nutritional yeast

1/4 teaspoon each garlic powder, onion powder, and smoked paprika

14 grape tomatoes, halved (I like the tri-color variety)

Optional: 2 teaspoons vegan shredded parmesan

Leave oven heated to 400 degrees. Place all ingredients except tomatoes and cheese in food processor–there’s not even any need to clean it out after making the crust dough–and process until smooth. Divide evenly among tart shells–or scrape into one large tart shell–and gently smooth the tops. Arrange grape tomatoes over on the surface, sprinkle with cheese, and bake for 15 to 20 minutes. Let cool until pans can be handled and then remove tarts from pans by pushing up on the removable bottoms. Serve warm, room temperature, or cold garnished as desired.

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Vegan Green Tomato Pie
(crustless tarts, actually)…my way!

By now, you probably know that I like all ny foid lightened up and brightened up. So, recently, when I was reading my new issue of Savor Virginia, I was enchanted by an article on Red Truck Bakery, including their recipe for Green Tomato Pie.

I love tomato pie as much as the next gal, slathered with mayonnaise mixed with cheeses and layered into a buttery crust and bacon, all vegan of course.

But just now, I wondered what would happen if I dispensed with the crust and simply slathered thick slices of green tomato with my 10 calorie per tablespoon Blooming Platter Mayo combined with a moderate amount of vegan grated cheddar and vegan shredded parmesan.  A few smoked almonds would lend the flavor of the tempeh bacon.

What happened was one of the quickest, lightest, and tastiest lunches in recent memory!

Here is my simple recipe:

Vegan Green Tomato Crustless Tarts
Yiekd: 4 tarts

4 1/2-inch slices green tomato
1/4 cup Blooming Platter Mayo or your favorite brand of vegan mayonnaise
2 tablespoons + 2 teaspoons vegan grated cheddar
2 tablespoons + 2 teaspoons vegan shredded parmesan
Freshly ground black pepper to taste
Optional garnish: 12 smoked almonds, coarsely chopped
4 sprigs fresh Basil
A-few grains of coarse sea salt

Preheat oven to broil. Place tomato slices on a baking sheet. In a small bowl, whisk together mayo, 2 tablespoons of both cheeses, and black pepper. Divide evenly among the tomato slices and spread to within 1/4 inch of the edges. Sprinkle each with 1/2 teaspoon each of cheddar and parmesan. Broil for approximately 6 minutes or until cheese is melted and beginning to brown. Serve topped with a sprinkling of chopped smoked almonds, a sprig of fresh basil, and a whisper of coarse sea salt.

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Raw Vegan Cinnamon-and-Sugar Donut Holes
(with an almost raw Chocolate Donut Hole variety)

Yield: 1 dozen donut holes

I had experimented with a recipe previously, but I wasn’t happy enough with it to post it. This time I am!

These are delicious, but bear in mind that they are far more calories than a fried vegan donut hole. Loaded with nutritious ingredients like walnuts, dates, unsweetened coconut, Chia and flax seeds, and for the chocolate ones, cocoa powder, they pack a punch of 150 calories each, almost as much as a regular whole vegan donut.

Yes, they are power-packed, but the scale doesn’t know that, so enjoy in moderation.

Blooming Platter Raw Vegan Donut Holes–
Cinnamon-and-Sugar or Chocolate

1 cup walnut halves and pieces
1 cup whole moist dates
1 cup unsweetened coconut shreds or chips
2 tablespoons chia or flax seed meal, or a combination
1/8 to 1/4 teadpoon fresh ground nutneg (don’t omit; nutmeg lends the holes their distinctive donut-y flavor
Optional: for Chocolate variety, add 2 tablespoons cocoa powder or add 1 tbsp to 1/2 the dough if you want one half dozen cinnamon-and-sugar and one half dozen chocolate
Cinnamon-and-Sugar Coating Coating (recipe follows)

Place all ingredients in bowl of food processor and process until the mixture is homogeneous and holds together. Form into 12 tight balls and roll in cinnamon-sugar coating.  Store in airtight container in refrigerator. Allowed to come to room temperature before serving if desired.

Coating:
2 tablespoons demerera sugar
1/2 teaspoon ground cinnamon

Mix together in a small cup.

#vegan #veganrecipes #veganfood #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfood #plantbasedfoodshare #plantbasedfoodporn

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Vegan Loaded Tater Tots
The Healthy Way

Loaded (vegan) Tater Tots…my way!

Forget the cheese, the b-word, the sour cream and all the rest of it. Load up your crispy home-cooked tots with chopped cauliflower at only 10 calories per cup, chopped celery, sliced green onions, raw cabbage, and diced variety. I like the sweet tri-color cherry tomatoes. Then drizzle with my 10 calorie per tablespoon Blooming Platter Mayo.

It’s dinner that’s a little decadent, and a lot colorful and nutritious. Plus the crunch can be heard ’round the world.

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Japanese Eggplant and Baby Greens Pasta
app 250 calories for the entire recipe!

It’s low-cal, high-flavor lunchtime!  My main secret, which is out, is Shirataki pasta. I purchase mine in the cold compartment of Whole Foods, but many grocery stores carry it now.

250 calorie (app) vegan lunch al fresca beteeen the raindrops…

Yield:  ONE big*** serving!

1 tablespoon vegan butter
1/4 diced red onion
8 ounces Shirataki pasta (20 calories for 8 ounces!)
1 loosely packed cup mixed baby greens (kale, etc.)
3-2 inch strips previously grilled Japanese eggplant
2 tablespoons shredded vegan parmesan
3 grape tomatoes, halved
Sea salt and freshly ground black pepper

In a large skillet over medium heat, melt vegan butter, add onion and saute a couple of minutes, then add the rest of the ingredients in order, tossing until they are heated through. Serve immediately.

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Vegan Single Microwave Pumpkin Pancake
it is lo-cal with no added fat or sugar

Yield: 1 pancake

Breakfast just got a whole lot quicker, healthier, and more fun!

Many of you know that I am not a breakfast eater. Sorry, it is simply not the most important meal of the day for me. I drink some soy milk and call it done. But, I have a yoga class at 12:30 and I was hungry, but not wanting to weigh myself down.

I happened to think that if I can make a single microwave chocolate chip cookie that is delicious and ready in a minute and a half, surely I could do the same thing with a pancake.

And I did!  I am so excited to share it with you.

Here is my simple recipe:

2 tablespoons self-rising flour
1 tablespoon powdered stevia
1 tablespoon flaxseed meal
1 tablespoon canned pureed pumpkin
2 tablespoons non dairy milk (I use unsweetened soy)
1/8 teaspoon ground cinnamon or pumpkin pie spice
Optional garnish: 2 teaspoons maple syrup, pecan halves, pinch sea salt

In a cup or small ramekin, whisk together all ingredients. Shape into a pancake about 1/2- inch thick on a microwave-safe plate. Microwave for 1 minute, carefully flip with a spatula, and microwave for another 30 seconds. Garnish as desired and serve. Note: microwaves have variable power, so you might need to experiment with cooking time.

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Vegan Single Microwave Chocolate Chip Cookie!

Danger, danger… you will either love me or hate me for this one!!!

I just figured out how to make a Dangerously Delicious Vegan Chocolate Chip Cookie for one in the microwave!  Actually, I found a recipe online and tweaked the ingredients and cooking process.

They are perfect for when you have a craving, but don’t have a lot of folks to share them with, don’t want a lot of them hanging around, and don’t want many dishes to clean up.

Vegan Microwave Chocolate Chip Cookie  

Yield: 1 large cookie (app. 3 1/2 inches)

1 tablespoon melted vegan butter (I use earth Balance)
2 tablespoons Demerara sugar
2 tablespoons plus 2 teaspoons all-purpose flour  (I use white whole wheat)
1/8 teaspoon vanilla extract
1 to 2 drops almond extract
1 tablespoon vegan chocolate chips or chunks 1 tablespoon broken walnuts or other nuts

In a very small bowl or cup, whisk together the butter, sugar, flour, and extracts. With your fingers, mix in the chocolate chips or chunks and nuts. Shape into a cookie about 1/2 inch thick in the center of a microwave-safe plate. Microwave for about 60 seconds. Check for doneness in center. If it needs a bit more, microwave for another 20 seconds. You can enjoy it warm and it will be somewhat soft, or you can let it cool a bit and it will be firm enough to lift.

Note: all microwaves are different, so you might want to start out with just 45 seconds and continue to cook in 10 second increments. Cook’s choice.

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