Smoked Spinach and Artichoke Dip

Hello everyone! I wanted to share this lovely recipe featuring Miyoko’s Kitchen cashew cheese. I kept seeing Miyoko’s cashews cheeses in the vegan section in Whole Foods for a few weeks and decided to try it. If you follow my Instagram you saw that I loved their Herb and Garlic cheese and have used it with pasta – which I’m working on a baked pasta recipe with that cheese and will be posting it eventually.

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Aunt Sharon’s Hello Dollies

This is a family recipe I had to share with all of you! I’m sure most of you have had a version of this recipe before, but now it’s veganized and something I had to have on here!

Aunt Sharon was my Great-Aunt. She was always known for having candy and ice cream bars. So anytime we’d go and visit her in Brighton, Michigan, I was a happy camper! Not to mention as she got older and shockingly developed diabetes, she still had just as much candy, cookies, ice cream, and snacks as before – she just got use to hiding about 1/2 of it. She was a dreamer, always cheerful, always caring, and she always made you feel special.

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Rivals

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Here is another family recipe, although I don’t have a picture of the recipe since there wasn’t one until I decided to try to veganize it. It was made by look and feel, not by numbers. Rivals are German dumplings that are made with eggs and flour – no more no less. Then you add it to a simple potato soup and top it off with apple cider vinegar and salt and pepper! Starch lovers UNITE!

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Garbanzo Eggs

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So when I became plant based I would make the tofu scrambled eggs here and there because I wanted something savory for breakfast. But being allergic to soy it was sparse and I tried to find a better solution. I heard a lot about using garbanzo flour for the base, and I was hesitant. But since then I’ve kept garbanzo flour on hand just to whip these up any time I want! Here is my basic recipe and you can change up the seasonings and add whatever veggies/cheese/etc to it you’d like.

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When I first made the eggs I used water, but because it’s flour, water, and seasonings, it would come out somewhat dry. So I used plant-based milk instead, usually unsweetened original almond milk, and that helped. Well then the huge buzz about aquafaba came out. And I figure why not? It would add to the garbanzo flavor that gives it an egg-like smell and flavor, and if it acts as an egg-replacer and makes things moist and fluffy, it’s a win win! And it was! So if you can use aquafaba I highly recommend it, if not unsweetened plant-based milks will work, and even water will be fine too. Especially if you are going to add salsa, or some type of a sauce or gravy, it’s not going to matter if it’s a little more dry or not.

I’m still testing out aquafaba and trying to use it as a simple egg replacement in baking, but the one time I did, it didn’t turn out well. Although it was more watery than usual. If you’ve tried it and have any experience with it, please let me know if there are some tricks!

Garbanzo Flour Eggs

  • Servings: 2 scrambled eggs
  • Time: 10 minutes
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1 egg equals 1/4 cup garbanzo flour and 1/4 cup liquid

Ingredients

  • 1/2 cup garbanzo (or chickpea) flour
  • 1/2 cup aquafaba (or water, or unsweetened plant-based milk)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp baking powder
  • pinch of tumeric – for color
  • sprinkle of salt and pepper
  • (If you have kala namak salt, use that to give it an extra egg taste and smell)

Directions

  1. Whisk together all ingredients. Add to heated skillet on medium heat – use butter or small amount of oil if it’s not a non-stick skillet.
  2. If you are going to add any veggies or cheese to it, cook them and add them in once the “eggs” are in the skillet to ensure that the veggies are cooked through.
  3. It will be like a pancake mixture. If you want scrambled eggs chop up the “eggs” every few minutes after the mixture has cooked a little, if you want more of an omelet then let it cook like a pancake. After the batter starts to bubble, check the bottom of the “pancake” and see if it’s starting to brown. Once flipped add the cheese and cooked veggies on 1/2 of the omelet and then fold in half and let it finish cooking all the way through, which should only be a few minutes on each side.
  4. Serve warm and enjoy!

Veggie Crepes with Hollandaise Sauce

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I love savory breakfasts! So finding different ways to have a savory vegan breakfast I’ll take it!

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I had tried this crepe recipe by Vegan Yum Yum for a basic crepe recipe. I made some minor adjustments, but the recipe is basically that one. I had made this a few years ago and haven’t forgotten it. It seems like a difficult meal, but in reality it doesn’t take that long. Get you filling ready. Have your sauce blended and ready, and then start making your crepes, which with a hot skillet, goes really quickly. So it’s not as complicated as it sounds or looks. Just make sure you have a non-stick skillet.

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Hollandaise Sauce

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One of my favorite things before being plant-based was a spinach and mushroom omelet with hollandaise sauce. Oh man! Once I realized how to make it on my own, and vegan, I was so excited! I was making veggie crepes, mushroom florentine, and of course the mushroom and spinach omelet with the hollandaise sauce.

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Put it on top of whatever you’d like!

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Creamy Tomato Basil Soup

So I’ve done one tomato basil soup, but here is one that is more creamy and one that James finished the whole bowl.

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James is not a huge fan of soup unless he isn’t that hungry or he’s sick, but creamy tomato basil soup he’ll eat with bread or grilled cheese sick or not. I’ve been trying to find a good healthy non-dairy creamy tomato basil soup recipe that he liked as much as I did, and I finally got it! There is always room to improve but he had a full bowl and was shocked at how creamy and delicious it was. And I’m glad because it’s easy, cheap, and I can find everything at any grocery store. Yes, yes, and yes!

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