Vegan Edamame Hummus Taco

Such a tasty, satisfying lunch that needs know preamble:

  1. Warm a taco shell (I like corn or a corn-flour combo);
  2. Spread with 2 tablespoons edamame hummus;
  3. Top with shredded cabbage;
  4. Drizzle with vegan mayo (I love my 10-calorie/tablespoon Blooming Platter Mayo) whisked with soy sauce, Thai sweet chile sauce, and sriracha; and
  5. Top with 2 carrot chips and 4 or 5 wasabi roasted almonds (I buy Kroger brand).

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

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Vegan Creamy-Cheesy Pasta with Sauteed Mushrooms & Onions
Plus Bonus Blooming Platter Low-Cal 4-Ingredient Mayo

Vegan Creamy-Cheesy Pasta with Sauteed Mushrooms and Onions

Yield: 1 serving (2 with a side salad)
App. 350 calories for entire recipe!

Decadent, delicious, low-fat and low-cal, this quick recipe is unbelievably tasty and satisfying.

By now, most of you know that my main calorie-saving secret for pasta is Shirataki (20 calories for 8 cooked ounces). Find it in a pasta-in-liquid filled pouch in the cold section of some grocery stores, including Whole Foods.

For this recipe, the other key low-cal ingredient is my Blooming Platter Mayo found on my website of the same name (and below).

Mayo in a pasta dish that isn’t a salad? Odd-sounding I know. But my mayo is silken tofu-based so it can be used whenever a savory creamy binder is needed, e.g. in place of cream, sour cream, or condensed soups in recipes. And it is, of course, the perfect tasty, thick, and creamy mayonnaise substitute at 10, rather than 100, calories per tablespoon.

Nonstick spray
1/2 red onion, slivered
1 cup sliced raw mushroooms
2 to 4 tablespoons white wine or water
8 ounces Shirataki pasta, rinsed and drained
2 to 3 tablespoons Blooming Platter Mayo (only 10 calories per tablespoon!)
2 tablespoons shredded vegan cheddar
2 tablespoons shredded vegan parmesan
1/4 teaspoon garlic powder
Sea salt and freshly ground black pepper to taste
2 tablespoons pine nuts, smoked almonds, or a combination ( I like the combo)

Spray a large skillet with a couple of squirts of nonstick spray and heat over medium or medium high heat. Add onion and mushrooms and saute for about 1 minute, stirring continually. Add white wine or water and continue sauteing just until vegetables are barely soft. Stir in remaining ingredients, except nuts, and heat through, stirring, until cheese is melted. Stir in nuts and serve immediately.

Blooming Platter Low Calorie 4-Ingredient Mayo
Yield: 2 cups (only 10 tasty calories per tablespoon)

16 ounces (1 pound) silken tofu
Juice of 1/2 medium lemon
1/4 teaspoon garlic powder
Black salt to taste (sea salt may be substituted but Indian black salt–at Indian markets and online–lends a sulphury, eggy quality that is perfection)

Blend together in a food processor or blender for 3 or so minutes until completely combined, thick, and creamy. Store in an airtight container in refrigerator.

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

 

 

 

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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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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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Blooming Best (Vegan) Seitan
Recipe + Tips & Tricks

First, the back story (or scroll to recipe just below)…

I am not a huge proponent of vegan meat substitutes.  But I do crave them on occasion or need them to make a recipe seem complete, e.g. a pot pie.  And I am completely addicted to Whole Foods Buffalo Soy Bites, so I decided to make my own, though not from soy, as theirs are a bit toothsome.  Making them with my seitan creates a much more tender product.  But the flavor of my basic seitan–which is anything but basic–has been dramatically enhanced by studying their ingredient list.  The two key ingredients gleaned from their label: Liquid Smoke and Molasses.

My tips and tricks for lip-smacking seitan:

Tip 1:  SEASON.  Seitan only tastes as good as it has been seasoned, both the dough AND the stock.  Most of it is dramatically underseasoned to me.  It should be absolutely lip-smacking on its own and not dependent on a sauce or coating.  Do not be fooled into thinking you can merely season the stock, which allegedly permeates the dough as it simmers.  It does.  But not enough.

Tip 2:  INGREDIENTS. My recipe calls for a fair number of ingredients in both the dough and stock–virtually the same ingredients, save the celery, onion, and optional bay leaf in the stock–which may be a deterrent to some.  However, when something is as blank of a slate as vital wheat gluten–the main ingredient–it needs some serious, careful, and judicious balancing of flavors.  But, yes, if you are in a hurry, you may use a generic poultry seasoning in place of all of the dry spices.  It won’t be as scrumptious, but it will be good.

Tip 3:  TASTE.  Granted, seitan, even seasoned, is quite a bizarre texture before it is simmered.  But tasting it, as with anything you prepare, is completely necessary.  So, pinch off a teeny-tiny bit of the dough, rest it on your tongue, make an assessment, discard it rather than swallow it, and adjust the seasoning accordingly.

Tip 4:   DON’T OVER-KNEAD.  Never knead the dough more than 3 minutes.  Recipes tend to recommend longer, but that yields an unpleasantly tough product.  Gluten develops as it is kneaded which is why wheat flour-based recipes for baked goods caution against “overbeating” the batter or dough lest  you end up with something too tough to enjoy.

Blooming Best (Vegan) Seitan

Yield: 1 pint walnut-sized pieces

Note: if pressed for time, you may substitute 2 tablespoons + 1 1/4 teaspoons poultry seasoning for the all of the dried spices.

Blooming Best (Vegan) Seitan Stock

3 cup water

1/4 large onion, separated into rings

3 stalks celery, trimmed and cut into 2-inch pieces

Optional: 1 bay leaf

1 tablespoon all purpose seasoning

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried tarragon

1/2 teaspoon dried, powdered rosemary

1/2 teaspoon rubbed sage

1/4 teaspoon dried thyme

1/2 large vegetable bouillon cube (for making 2 cups broth)

1/2 teaspoon molasses (or slightly more)

1/4 teaspoon liquid smoke

Sea salt and freshly ground black pepper to taste

Blooming Best (Vegan) Seitan Dough (recipe follows)

In a 2-quart saucepan, combine all ingredients, bring to a gentle boil, and reduce heat to a simmer.  Tear off slightly smaller than unshelled walnut pieces of dough and drop into simmering stock, using entire recipe.  Cover with a lid slightly ajar and simmer very gently for 45 minutes; stir occasionally (if you think of it).  Don’t worry about over-crowding.  It will puff up as it cooks, but it won’t stick to neighboring pieces.

Blooming Best (Vegan) Seitan Dough

1 3/4 cups vital wheat gluten

1 tablespoon all purpose seasoning

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried tarragon

1/2 teaspoon dried, powdered rosemary

1/2 teaspoon rubbed sage

1/4 teaspoon dried thyme

1/2 large vegetable bouillon cube (for making 2 cups broth)

Sea salt and freshly ground black pepper to 0taste

1 3/4 cups warm water

1/2 teaspoon molasses (or slightly more)

1/4 teaspoon liquid smoke

Stock (recipe follows)

In a medium bowl, stir together all ingredients with a fork–it helps to mix water, molasses, and liquid smoke together first–and knead for just 3 minutes directly in the bowl.

 

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Vegan Blooming Buffalo Pasta
only 50 calories for an 8 plus oz serving!

BUFFALO PASTA–only 50 calories for an 8+ oz. serving!

Would you believe me if I told you that this 8+ ounce boel of delicioys Buffalo Pasta contains a total of 50 calories, including the pasta, the sauce, and the celery?!  And it is so filling that I couldn’t even eat it all.

The secret is in the Shirataki pasta, which is only 20 calories for 8 oz, and the delicious Buffalo Sauce made from my low calorie Blooming Platter Mayo at only 8 calories per tablespoon.

Note: while the Liquid Smoke and molasses might seem like odd ingredients, the Buffalo soy nuggets we all love from Whole Foods contains smoke flavoring and molasses powder. Even though traditional buffalo sauce contains neither, they are delicious additions.

BLOOMING BUFFALO PASTA
Yield: 1 large serving (or 2 entrees with a side salad); easily multiplies

8 oz Shirataki pasta, drained, rinsed, and heated for 1 minute in the microwave for a cold pasta dish or two minutes for a warm pasta dish

1/2 cup finally chopped celery

2 tablespoons Best Blooming Platter Lo-Cal Mayo

1/2 teaspoon sriracha sauce

1/2 teaspoon white vinegar

1/8 teaspoon Liquid Smoke

1/8 teaspoon molasses

Sea salt to taste

Whisk together the Blooming Platter Mayo, sriracha sauce, vinegar, Liquid Smoke, molasses and sea salt.   Place pasta in a bowl, sprinkle with celery, drizzle with sauce, and garnish as desired.

 

 

 

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Vegan Pad Thai Fries with Bangkok Sin(less) Sauce
Bonus: Blooming Platter Low-Calorie Mayo

Yield: 1 serving (easily multiplies)

I have a new summer crush…

But it is less of a recipe, except for the sauce and mayo, and more of a method for creating one of the tastiest treats you will ever put in your mouth.

My scrumptious sauce, which is very low calorie, compensates for any excessive calories in the fries.  We used Kroger brand crinkle fries–it has to be crinkle in my book!–to save money and felt that the quality was on point.  No need to pay Ore-Ida prices.

And we fried rather than baked them because we just purchased a Cuisinart Mini-Fryer, exactly like the Waring Pro Fryer we have, only smaller.  Waring Pro makes the same mini-fryer but Waring was purchased by Cuisinart and, while you can still purchase both, the Cuisinart model is the newer one.  Each costs $43.95 with free shipping on Amazon.

So, while we fried–and drained/blotted–our fries to test drive our sleek little fryer, you can bake them according to package directions and still love the results.

Then, you just pile fresh ingredients on top, which we like to set up like a mini-bar:  finely shredded cabbage because we had it, though bean sprouts would be the traditional; sliced green onions; chopped cilantro; and a spritz of lime juice.  Finish with a generous drizzle of my Bangkok Sin(less) Sauce and some roasted and lightly salted peanuts and you are all set.  I like to garnish the dish with lime wedges but I inadvertently left them out in the photo.

I love eating my fries with chopsticks, though I needed a fork right at the end to scoop up every outrageous bite.

1 serving frozen crinkle fries, baked or fried according to package directions, and drained on a paper towel-lined rack set over a rimmed sheet pan (this will keep bottoms crispy)

1/2 cup or more shredded cabbage, cabbage-carrot mix, or bean sprouts

1/4 cup sliced green onion

2 tablespoons finely chopped cilantro

2 tablespoons or (much!) more Bangkok Sin(less) Sauce (recipe follows)

1 tablespoon roasted and lightly salted peanuts

2 lime wedges

Bangkok Sin(less) Sauce

Note: make more than you need for 1 serving

1/2 cup Blooming Platter Mayo (recipe follows; you can use Vegenaise or another prepared brand, BUT keep in mind that it is 100 calories per tablespoon to my mayo’s 8)

1/4 cup Thai Chili Sauce

Optional but delicious: 1 tablespoon vegan fish sauce (sold as vegetarian in Asian markets)

Optional but recommended: 1 teaspoon lime juice

Whisk together all ingredients and set aside.  Store in an airtight container in the refrigerator.

Blooming Platter Low Calorie Mayo

(the BEST and so quick and easy)

Yield: 2 cups.  There are only 250 calories in the entire recipe or 8 calories per tablespoon!

1 pound Silken tofu (I used plain Nasoya brand which also sells a “Lite” and “Organic” variety)

1 tablespoon yellow or stone ground mustard

1 tablespoon Liquid Aminos

1 tablespoon white vinegar

1 very large garlic clove, cut into about 3 or 4 pieces

1 teaspoon garlic powder

1/2 teaspoon onion powder

Sea salt to taste

Place all ingredients in bowl of food processor and process until smooth and creamy.  Taste and adjust seasoning if desired.  Store in airtight container in the refrigerator.

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Vegan Southwestern Veggie-Stuffed Peppers
A Low-Cal Dish Packed with Flavor

Yield: 6 stuffed peppers

I’m not sure what I did before the “invention” of riced vegetables, but I know I didn’t eat as creatively when it came to low-calorie meals.  I am rather hooked on the riced cauliflower, riced broccoli, and riced “confetti” (usually cauliflower, broccoli, and carrots), so expect lots of new recipes this summer, in addition to those posted recently.

I think these peppers, with their teaspoon of ground cumin, are perfectly spiced.  But if you prefer to add some coriander, chili powder, and the like, by all means go for it.

Either way, you are sure to return to this easy recipe again and again.

3 large yellow, orange, or red bell peppers, halved lengthwise, and broiled a few minutes, skin-side up, until out skin chars in a few places (I try to slice through the stem with a serrated knife so that each pepper has a cute stem and nice contrast of green)

1 teaspoon olive oil

1/2 large yellow onion, diced

1 large clove garlic, minced (I use a garlic press)

1 pound riced “confetti” cauliflower, broccoli, and carrots (you can rice your own in a food processor, pulsing until vegetables have the fine texture of rice)

1/2 cup water

2 tablespoons vegan cream cheese (I use Tofutti)

2 tablespoons vegan sour cream (I use Tofutti)

2 tablespoons prepared salsa (not pico de gallo)

1 teaspoon ground cumin

2 tablespoons sour cream

Sea salt and freshly ground pepper to taste

2 tablespoons grated vegan cheese (I use So Delicious)

Garnishes: 3 cherry tomatoes, halved, and 6 sprigs fresh basil or cilantro

Preheat oven to 350 degrees.  In a large skillet over medium, heat 1 teaspoon olive oil.  Add onion and saute, stirring, until softened.  Add garlic and saute, stirring, for 30 seconds.  Add riced vegetables and water and cook, stirring occasionally, for about 10 minutes or until vegetables soften and turn translucent and most all of moisture is evaporated.  Stir in cream cheese, sour cream, and salsa, heating and stirring until cream cheese and sour cream melt.  Season to taste with salt and pepper.  Divide evenly among pepper halves in an oiled casserole dish or individual gratin dishes. Top each with 1 teaspoon sour cream and 1 teaspoon grated cheese.  Bake for about 20 minutes or until heated through.  Served garnished with a cherry tomato half and a sprig of basil or cilantro.

Peppers Prior to Popping in the Oven

 

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