Vegan Recipes and Plant Based Cooking

When I first came up with this idea, I googled it. That's usually what I do when I come up with a recipe idea.  There are always numerous other similar ideas out there done by other people. This idea is no exception.  Let's face it, to come up with something truly and 100% new is virtually impossible.  However, all the other recipes that looked good and were popular,  required first cooking your lentils.  In this case we use uncooked lentils for a crunchier and nuttier finished product. It also eliminates a lot of extra work.  These lentils crisps are quick and easy to make and only have two essential ingredients: lentils and water.  I actually opted for a few more ingredients, but they are very basic ones you more than likely already have on hand. Just some oil and a few spices. The first batch I made, I ate them all in a day and half. They were just too good to resist. I had to make another batch and take the pictures immediately just to ensure I...

This recipe is for low carb, vegan brownies. They certainly don't look vegan or low carb, do they? I've made low carb brownies before, but they contained peanut butter. In this case, I replace the peanut butter with tofu.  This changes the texture and density. And makes it accessible to people who can't have peanuts.  My recipe uses almond milk, which obviously might be a problem for people who can't have peanuts, but any plant milk will work. Soy, rice, oat. All varieties are kind of carb rich, but the whole batch of brownies only has a 1/4 cup total.  If anyone tells you that it's hard to make vegan baked goods, don't believe them.  I'm just an average baker and I have no problem coming up with simple and delicious recipes. I don't even really measure. I just eyeball most things and they still come out great.  Some baking is truly science, but the basic stuff  (like cookies, brownies, biscuits, muffins) is more forgiving than pastry chefs would have...

  Tofu is my magic ingredient to replace so many things. Cream, eggs, meat, even flour.  In this case I made a white sauce (bechamel) using it as the foundation. The tofu substitutes for the roux and the milk.  It simplifies the recipe and the process. It lowers the carbs to virtually nil and it eliminates any animal products.  It's a sauce that's both full of protein and full of flavor.  Ingredients 3/4 package soft tofu, including the liquid 1 jalapeno, chunked 1 serrano, chunked 5 cloves garlic 2 tbls olive oil 1 1/2 tbls salt In a medium sauce pot bring to a simmer all the ingredients. Break up the tofu into small chunks. Cover the pot as it simmers. We want to retain the moisture.  Simmer 10 minutes.  Remove the cover and simmer 5 more minutes.  Add to a blender and puree until smooth.  Use as a sauce immediately or refrigerate in an airtight container overnight to thicken into a denser consistency. 

 Whenever I cook lentils there's always this super tasty liquid in there after they're done cooking. Sure, you can just leave the liquid with the lentils as you eat them. Perfectly wonderful. But just to experiment with flavors, textures and expectations, I thought to myself, maybe I could turn that yummy lentil liquid into a vegan brown gravy. Doesn't hurt to try. So try I did.  As far as I'm concerned, it was successful. To begin, you'll need to cook the lentils, in order to have the liquid that you'll later turn into the gravy.  Lentil Ingredients 1/2 cup dry lentils 2 cups water 1 tbl spicy mustard 1 tbl sriracha 2 guajillo peppers 2 pasilla peppers 3 cloves garlic 1 jalapeno 1 tbl olive oil 1 tsp turmeric 1 tsp paprika 1 tsp oregano 1 tbl salt Additional Ingredients for the Gravy 2 tbls spicy mustard 2 tbls sriracha  Add to a medium sauce pot the jalapeno and salt. Sweat over medium heat until they release their liquid. 3-5 minutes. Add the oil, garlic, rem...